Millie Bobby Brown, penne alla vodka and a Montecucco Rosso Riserva

0:00Turn up the heat this Valentine's Day with a meal that brings a little steam to the table. Impress your loved one with some succulently sweet and slightly nutty tender stem broccoli, giving you that fine dining feeling without the faff. Simply boil, steam or grill your tender stem in just a few minutes and let this versatile veg take center stage on your Valentine's plate. This is Valentine's cooking, but better with tender stem broccoli. Add a pack to your weekly Waitrose shop, subject to availability. Dish from Waitrose is a cold glass production. This podcast may contain some strong language and adult themes.

1:03I smelled it from downstairs and I was like, no. Yeah, it's always good when you can smell it outside. Love.

1:12Hello, welcome to Dish from Wake Trowers. I am Nick Grimshaw. And I'm Angela Hartnett. And welcome to Dish at Christmas. At Christmas, we have a tree. We have a tree. We've gone full Christmas now. Full Christmas, lights, everything. I feel like it's time. Time. Usually I like to be strict in December time. You're going to have, you have a tree up, don't you? Not yet. Not yet. It's coming this weekend. Yeah, we're going to do it this weekend for sure. Wow. Mish wants one in the bedroom. Yeah. Which I'm like, that is too much. He's like, yeah, but don't think when you go into bed and you're watching a Christmas movie in bed and there's a tree.

1:47But I was like, no, no. I want to put a tree in every window of my house. Oh, wow. I think it'd be good. I keep wanting to put lights outside the house for Elsie. And I said it to Sandra. She goes, I'll do it, Ange. She has Christmas lights outside the park. So I might, just to upset everyone. have us like sleigh and everything. Yeah, why not? I love it. It's Christmas. Love Christmas lights. We have our tree up. We've sort of got food stuff on the tree. There's like bean, baubles, there's cocktail, there's a gato, yeah, there's sardines, there is butter. There's butter, yes. Quite butter themed.

2:19Butter themed. Butter jumper. I love the texture of this. I know. I have one of those on my Christmas tree. Butter. Delicious. We've got our Christmas cards. Yeah. We've got one here. I thought we could read out. Okay. And it's Christmas. Happy Christmas. Happy Christmas. Still thinking about those burnt pigs in blankets. Hope to visit you again soon. Cheers, Tom. Tom, bless you. The lovely Tom Holland, who of course joined us for Christmas last year. Yes. And we had those burnt pigs in blankets. His favourite. He loved them. His favourite. They were good burnt though. Do you know what I mean?

2:55Crispy. I actually think you burning them is actually great for everybody listening because people will be starting to get nervous, stressed out. Very nervous. about Christmas dinner. It happens to the best of us. Do you know what I mean? And a massive thank you to Sam, who obviously wrote that and not Tom Holland. Because would Tom Holland put his name in brackets? Just in case. Probably not. Tom Holland. Tom. Hey, Tom. Tom Holland. Do you get Christmas cards from any famous people? Oh, we... No, I'm not going to say. Oh, okay. I used to get one from Kylie. Oh, wow. Not anymore. Oh. I don't know what happened.

3:31What have you done? Have you made? I don't know. I'd moved. So someone might be getting a Christmas card from Kylie. Kylie, yeah. I wonder if she puts brackets Minogue. Kylie. Oh my God, this is from Kylie Minogue. Brackets Minogue. Yeah, I used to. Yeah. But not anymore. Hey, we have Millie Bobby Brown with us today to talk all about strange things. Brand new series of Stranger Things, the final one. And we'll find out how she spends Christmas, what her plans are, all of that very soon. Have you ever met Millie Bobby Brown? No, never met her. I met her on the radio a very long time ago. Maybe 10 years ago.

4:02when she came into Radio 1 with the rest of the cast of Stranger Things. And how old was she then then? Like 11 or something. 11 or 12 maybe, something like that. It's incredible she's had this career at such a young age. And such a huge loved show. Still massive as well. Cult following, cult following. Absolutely. She's just come in now and is actually very excited about being on Dish. I know she was, wasn't she? She loves it. Very excited about Christmas too. So yeah, Millie will be here in a sec, talking strange things, talking Christmas. but first, should we talk seasonality? Yes, let's do it.

4:33Please, I beg. I beg. So chestnuts. Chestnuts. Chestnuts. Whole chestnuts. I always want these. Do you? Yeah. You always buy them and then you never do anything with them. And then never do anything with them. Famously best roasting on an open fire. Yes. As the old recipe has it. Yes. But what would you do with a chestnut? Chestnut. Well, you can put them in lots of things. So these, like, this packet, if you're watching, is like sort of, they're done. They're basically cooked already. Uh-huh. So that's an easy win if you don't want to cook them. So you can put them in soups, you can put them with chicken, you can put them in loads of things.

5:05You know, they're a great little seasoner. Or you can roast them like this. But the secret is soak them first so they sort of get softer and then roast them in the oven with a little bit of oil and some salt and then just crack them and then fresh chestnuts. They're great in salads. You could do a lovely pumpkin kale salad with some fresh chestnuts roasted there. Or you can even do them in lovely soups as well. Add them as a little finishing garnish. And nice with the sprout maybe. These are perfect for sprouts Christmas Day because they're already done. All you need to do is crumble them in at the end.

5:34So they're all done. You can open them. Can I open these? Yeah, of course you can. Yeah, because I think they're quite nice with a sprout. Yeah, love a chestnut with a sprout. You can have these sweet as well. You can put them in a little bit of honey and a little bit of sugar and butter and you can have them with sweet desserts. Well, thank you for your chestnut guidance. Should we get Millie Bobby Brown in? Let's do it. We are kicking off our Christmas dish celebrations. We do. We have a tree, we have movie stars. We do. Yeah, with a real life bang. So a round of applause, please, for the one and only Millie Bobby Brown is here for everybody.

6:09Hello. Hello. Hello. Hi. Welcome. Hi. Hi. How are you? I'm good. Yes. So happy to be here. You don't understand my whole YouTube shorts because I don't go on social media. So my whole YouTube shorts is just you guys. And this is my fave. So being here is a true honor. It was genuine enthusiasm when you walk through and you went up to the table and went, look at the table. The table, the chair. It's here. Yeah, it's very exciting. I get to do press that I actually like to do. Yes. This is the kind of things, yeah, these are the kind of things you do it for. So thank you for having me. Thank you for coming.

6:47Thank you for coming. And now you're feeling Christmassy. I mean, you can't not be in here, right? No. No. No. I love this decor. Yes. Yes. I am. Yeah. Wendy, do you have any rules in yours as to when the tree goes up and when the lights go up? Day after Halloween. Oh. Correct answer. Yeah. Yeah. November 1st. It's a very straight... November 1st. Yeah. I think go for it. Because I go really big on Halloween too. Right. So like the day after Halloween, it's like deflating the giant skeleton out my house and uplifting this huge 20-foot tree. So it's hard. It's a big day for us. Huge day. Yeah, I'm fully on board now.

7:28I'm ready. I'm let all guns blaze in. Let's go. I went into Harrods yesterday and it was like, have a holiday done. And I was like, I'm getting all the makeup products. I'm here for this. We are starting with the Shirley Temple. Cheers. Cheers. And welcome. Cheers. And feels Christmassy. It was Christmas colour. Cheers. Cheers. Yeah. This is a very nostalgic drink for me because I used to have to go to a bunch of award shows as a child and I was quite short and everybody was really tall above me and I'd go up to the bar and I'd be like, one Shirley Temple with extra cherries. So it's a really nostalgic drink.

8:07Actually, I don't drink alcohol. So when I go to a bar, Jake's like, are you trying to celebrate tonight? I'm like, yeah. He's like, one Shirley Temple. One Shirley Temple, straight up. No, no, straight up on the rocks. Now, Millie, you came in here singing Mariah Carey earlier on, who you are actual real-life friends with, which at this time of year, I mean, it must be nice 12 months a year, but this time of year, it must really come into its own. This is like being friends with Father Christmas. It's actually probably better. God, yeah, exactly. Better, a better look. Do you know what? I love, all of my favorite artists have like one really good Christmas song.

8:45Like, I love Ariana. Like, I love all of... Even I think my father-in-law has like a hit Christmas song. I love it. I'm like here for it. Actually, I think I need to make one now. Yeah, I think it should be 11 themed kind of spooky Christmas. Yes. Okay, I'll let you guys know. Once I'm on the press store for that song, for that single... Come back, please. Yeah, for your spooky Christmas songs. Before we took into our delicious pasta, which we're going to have today, we always like to go through our likes and dislikes with our guests and your loves were so excellent, so brilliant I felt scared really?

9:22throwing all of it down because I was like it's just so much you have to be really honest with yourself I sat there, I was at lunch with my husband and I was like what do I like? what do I always order? so it was actually quite a cathartic text I sent of all my likes and dislikes were you shocked at any of them? no, it was very up my street and very upastry, Ange, I feel. Your loves, steak tartare, my favorite way to eat a steak, prefer it than cooked. Yeah. Potato gratin, chicken palm, penne a la vodka, prosciutto, oysters, salted artichokes, roasted broccoli, raw baby, specifically baby carrots.

10:01Yeah. Yes. Do you know what? I've actually, over the years, I've said I love carrots and obviously it's become a meme and Wallace and Gromit has been brought into it, which I didn't think was needed. But truly, I feel, I truly feel Well, anxiety in baby carrots might be hand in hand. I find myself eating carrots when I'm thinking or procrastinating about something. So it's just like the act of like chewing and then I eat the whole bowl of carrots. I'm like, oh wait, I've finally gotten to my decision. So maybe they're a part of my process. They're a process. Is that something you ate as a kid, do you think?

10:32My mum only ate raw carrots when she was pregnant with me. Oh. Which is kind of strange. You're channeling the womb. Yeah, yeah. Yeah, maybe I am channeling the womb. I love baby carrots. And I just have said it once in one interview and now it's become a huge part of my career. Yeah, it really has. It must happen all the time. Would you like one now? Oh, there we go. Here we go. Not to follow the trend. I see it all the time. I saw the other day, like Jonathan Bailey did an interview and he mentioned he liked Lego. Yeah. And then I saw every single thing he's done since, people bring him Lego.

11:08And he's just been like, I just said it once. literally said it and also like my child I started this process when I was 10 this career and now people read stuff back to me that I said when I was 10 or 11 and I'm like I can't believe I said that out loud one, two like a journalist wrote it down and now it's repeated to me at 21 and I'm like oh my god I can't believe I said that but I'm sorry how no you were 10 yeah give you a break I know I was like, you know, can they not think of something original? I don't know, that seems ridiculous. Imagine having things quoted back to you, you said it 10.

11:45I mean, that's insane. You were like, guys, I was 10. It sounded like an idiot. Yeah, it was like, I was a child. I was like, the earth is flat. Everyone was like, okay, somebody takes her phone off of her. Another of your loves, a great love of ours as well. You also love all curries. Yes. How is, because I always feel like a curry in the UK. Very different. Very different. Yeah. So is the Chinese, by the way. Yes. Your love's continued. You also love paella, roast dinner, chili hot dogs, chicken tenders, hot wings, chicken stew, loaded French fries, baked beans, inner jacket potato with cheese.

12:21You can tell my metabolism is quite fast. Yeah, correct. It will slow down at some point. These are all yeses. These are all yeses. One arrived with three exclamation marks. That was olives. Love them. Exclamation marks. Which you trained yourself to love. Yeah. Me too. Really? Yeah. Why did you want to like olives? I'd be very intrigued to know the exact same thing for me. So when I get to a restaurant, I'm always really hungry. I'm not somebody who eats when they're peckish. I eat when I'm starving. So we get to a restaurant and they would always put olives and almonds. And I love almonds and I eat all the canapes immediately.

12:57And then the olives I don't touch and I was like, but I could eat them and immediately get instant satisfaction. So my husband loves a martini. so I would always I would take the olive and I would just power through and I'm like come on I have to like it sustenance and then exactly and then I just grew to just be like oh my god I'm obsessed to the point now where I buy jars of cold olives in my fridge and I go through all the time yeah did you always like them I always liked them you always liked them yeah Italian yeah oh no so I like the bitterness like anchovies olives salty I love anchovies yeah that's it I always thought they were like quite glamorous.

13:38Yeah, they are. They are. Oh my God, I'm starving, I'll have an olive. Absolutely starving. I remember Max and Susanna had them on Brookside. Oh, there you go. That was my employment. A fight of sophistication. One says. Yeah, Brookside. Do you remember Brookside? No, Brookside must have ended. When you were born, probably. Channel 4 soap, set in Liverpool. I can't believe I'm being exclaimed Brookside for you. And Brookside was like. It was set in a close, wasn't it? In a close, yeah. It was a very posh place. And then Max and Susanna were like posh. Yeah. They had like a chic black Volvo Volvo.

14:14And they'd have like a glass of white wine and they'd have olives. And they'd like a black kitchen. Did they? I don't know. I always thought they were posh. Maybe they weren't posh. They were posh to me. They were considered posh to everyone in the close. So I was always like, oh, Max and Susanna, olives. Noted. You also love a turkey sandwich. Very seasonal. You love a cup of tea, a Shirley Temple or a ginger beer. The nose. always like the nose not too many nose the big nose though that we did have was couscous and quinoa is that sort of a texture thing? it's just to me it's like it's pointless right it's so useless to me like I can't and that if that's on my plate I just won't eat it because it's just like even if I had this it's still not giving me anything and you could hit me back with a bunch of health benefits but like it's not going to make me feel full.

15:05I'm going to feel nauseous after. So it's never worth it. And it's always on a plane and it's always cold. It's never prepared well. I don't think it's the best salad. Do you think you could make a nice dish? Could you change the ice in fact? I think you'd have to. Do you eat meat? I do. So I think you'd have to have it in the proper way of a targine and like a slow-cooked lamb leg with apricots and spices and stuff like that. Soaked in animal food. Soaked in the juice. You see that. Stripped in an animal. I think that's the way. For couscous, for sure. Yeah, then you're like, yum. Yeah, you're like, yum.

15:39I think that's the way, yeah. I don't think I could eat that if you rendered it in Lanphette. Delicious menu. Why are you talking about Lanphette? Delicious menu. Also, it's a no to cake. We're not cakey. No? No. No. What about birthday cake? No cake. No cake. Like, have never been interested in cake. I do like sweet stuff, but I don't like cupcakes. I don't like cake. My husband likes birthday cake, and he likes it to be two to three days old. Oh. Oh. Oh. Oh. It's like where it's like the icing is still soft, but it's crackly at the top. I don't know if you guys know what I'm talking about. Yeah.

16:24It's such a strange thing. Yeah. Like if I were to get him a surprise birthday cake, I wouldn't give it to him until it's two to three days old because that's the way he likes it. That's the way he likes it. Here's your old birthday cake. Exactly. Happy birthday. Whereas I don't like cake at all. Even though it kind of looks, I love brownies. That's kind of what I would opt for. But it'd have to be fudgy. I don't like cake-like texture. Yeah, okay. What about on your birthday? Do people still present you with birthday cakes? Yep. Yep, and you're just like, oh my gosh. Oh, I love it. Well, now after they've listened to this.

16:57Exactly. Hopefully everyone takes the hint. Okay. I really like brownies. That's kind of my old cookie, like a cookie skillet. Oh, yeah. Yeah, where it's just like, it's just barely cooked. Yeah, yes. You're not going to die. I think they're quite risky, though, because it can be delicious, delicious, delicious, and then you eat too much, and you're like, oh, I feel sick. Yes, I know. That's the other night. Gluttony. I was in LA, and it was right after my premiere, and I was like, oh, I could really have this cookie dough, this edible cookie dough, and I went downstairs and I had the whole bag while I was watching this documentary.

17:31And Jake was like, Mel, I feel like you're going to feel sick in a minute. And I'm like, don't even look at me. You don't even know me. Ate the whole bag. And he was like, oh my God, Jake. Oh my God, Jake. On my hair bag. On my hair bag. I was just like, it's like, it's addicting. Yeah, it is addictive. And there's something, must be something in it that's very moreish. 100%. But there's no warning sign. No warning. There's no like, you might feel sick. I had it with my sister at the weekend and I was like, I think something's wrong. And she was like, yeah, you've overate that. Yeah, you. Yeah, I was like, I feel weird.

18:03I feel weird. I feel weird. We also found a few other things that you didn't give us. Okay. Licorice, yay or nay? No, I don't like licorice. You don't like licorice? Okay, that's a no. Where did you stand on coconut? Was that a yay or a nay? Oh, I don't like coconut. The other night I had this no groany. Oh, yes. And it had coconut elements in it. And I was like, I won't say no to this, but like a coconut cake I opt out a step too far a step too far please or like a coconut curry I don't like that either whereas I like all curries but I don't like coconut curry no coconuts what is your stand on taking photos of food for Instagram oh I'm I've said this publicly and I stand by it Instagram does not eat first the other day was like we're in a restaurant and this woman was just taking a picture of her food and I was like she must be some kind of food vlogger or something because she was she was like capturing this food in ways I didn't, she was like, and there were angles.

18:57And I'm just staring at her. And Jake's like, Millie, stop staring. I'm just like, look at her. Her food is on her plate. Eat it. And she's taking angles and putting filters and I can see what she's doing. And I'm like, babe, eat your food. Like it's just been too long. And as much as I really appreciate people making their little Instagram, whatever you need to do to your account, to me, it's never going to make me want to go to that place. I don't know why, like seeing something doesn't make me go, I'm going to go to that restaurant. However, the outside of the establishment, I base off if I'm going to eat.

19:31Oh, what, like font? Font, yeah. Title, ground, perhaps. I like to, if I'm like, oh, Jake's like, let's Uber Eats this. I'm like, let me just Google the outside. Oh, on a takeaway, 100%. Yes, because it's too risky. 100%. It's too risky. Because it's just faceless. I want to see it. Angela, I know you're going to have strong thoughts on taking pictures of food. Yeah, I mean, you're like my husband. He hates it. I mean, he cooks as well, and he just can't deal with it when people do that because it's just like such a waste. Just eat it. Just eat the food and do it. Yeah, it has something to do with, I think, my viewpoint on being present.

20:09I think that's the real thing of it. It's less about like, I actually, sure, take pictures of your food, whatever. But for me, it's like I'm somebody who tries to stay off my phone. I don't have social media. I'm somebody who likes to be as present as possible. So when I see people doing that and their husbands are like kind of waiting for the woman to take the shot, I'm like, babe, look up. Like your man's is there. Yeah. And he's waiting to have his food with you. Yeah, I get you. That's probably more my stamina. We are going to have penne alla vodka today, which is one of your favorites. But what do you like to make at home?

20:44What are some of your favorite things you like to make for the family? I make, so I make a roast in it every Sunday. I live next to my parents so I just bring all my siblings over I have my nephew over and we have a big Sunday roast and honestly I've got to say my roast in a smack oh yeah love love so does it stress you out or does it something that you like to do no I love to do it and what about Christmas because we were saying it's funny you can make a roast all year and be like cool like do a roast drink whatever and then on Christmas day it changes people get stressed people get stressed people get stressed one year my mum She was making a roast dinner and there was stuffing and she takes it out of the oven and it falls on the floor.

21:25Stuffing goes everywhere, the dish breaks. And she goes, well, kids, life's a bitch and then you die. And I was like, right, mum. It's your mum Angela. I love your mum already. And so we all just got the stuffing, put it back on the plate and had it for dinner. And I do agree there must be quite a lot of pressure because she kind of looked at us like, yeah, I'm over it. Wow, wow, wow. Thank you. Do you like this? Oh, yeah, love. Okay, good. We're doing this today because this is inspired by a memorable meal you had with your husband. I believe this is the... I wasn't there. I just read it on the internet.

22:04I served you this on your first date, but this is what you had on your first date. Well, we had a very similar... It's a vodka pasta and then vodka lobster. and it's a place that we went to on our first date and I was kind of falling head over heels for him over this meal. And now we go back all the time. Yeah, it's a very nostalgic meal. Do you remember what you had with Neil on your first date? First proper date, we went to a Thai restaurant. No, Vietnamese restaurant, Viet Grill, that was down in Kingsland Avenue. Yeah, I love Viet Grill. I love Viet Grill. And another chef ended up coming, was very drunk that night.

22:44On the day? In the restaurant, yeah. Then sat down with us. He won't mind me saying Jeremy Lee. Eat away, we get cold. And Jeremy sat down and goes, darling, I'm going to sit with you. And he brought him and his friends and everything. And Neil was just in shell shock. It was quite loud, Jeremy. And Neil's loud, but Jeremy's another level. And he walked out and he said, who was that? I said, that's Jeremy Lee. He goes, he's all right. And I said, so are you. If you can take that. This will work. She's got riz. Like, that's riz right now. So are you, yeah. but that is quite good a good test if you can handle your loudest friends 100 % that's quite good in a mad restaurant and walk out and think this is my first proper date and this is what's happened I actually remember when I'd met Mish and I went on holiday and then I was chatting to him on holiday about going for dinner and he said well let's go for dinner when you get back off holiday and I said okay and it's like our first proper date and he said I said do you know Premier this restaurant that I love and he was like yeah I do so I was like good sign good sign good sign Yeah, yeah.

23:43So we went there. It's all about the signs, isn't it? Yeah, good sign. It really is. Well, this is delicious, Angela. Pleasure. This is amazing. This is really good. Should we run through how you did this? I have to say that it smells so good. Yeah. Tomatoes and the garlic. And I noticed the sort of ferocity in how you cook this. Yeah, it's a quick sauce. No, but it was like, it was really, it was giving lava. It was really bubbling up there. We were under pressure. So you've got, you're basically butter in a pan, Let that melt and start to bubble. Add your garlic and cook that till it's slightly coloured.

24:15You don't want it burnt, but slightly coloured. Add your tomato puree. Cook that for a couple of minutes till it slightly separates from the oil. Then your tinned tomatoes that are already chopped down. And then you cook that for about five minutes. So quite a, you know, quite a reasonable heat. And then you're going to add most of your vodka. It's about 80 mils. Reserve about a couple of spoons. Add your double cream and then let that finish the sauce. And then once you've cooked your pasta, add that into it, some parmesan basil, and the last bit of vodka. And what does the vodka do? What does the vodka do for this?