Rosamund Pike is treated to roast trout with brown butter and asparagus

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1:13Hello, welcome to Dish from Waitrose. I am Nick Grimshaw. And I'm Angela Hartnett. How are you, Angela Hartnett? I'm very well, Nick Grimshaw. How are you? I'm good. Yeah, I'm all right. I saw your Neil the other day. Oh, Neil. Where'd you say our Neil? I was walking down your street with Mish. Oh, yes. and Mish was feeling a little delicate. Oh, I heard, yes. I'd stayed in and he said, whatever I do when I go out tonight, wake me up tomorrow morning. Because I was like, I'm going to get up early, I'm going to the flower market and I want to have a nice day. He got in at like quarter past four.

1:47Of course. I was like, well, I'm going to wake up at seven. Yeah. Did you wake him up then? I didn't wake him up at seven. Yeah. Waited a little bit, woke him up about half eight. How was he? How was he feeling? He was okay. Okay. We got to the flower market. Yeah. He was a little rocky. It's a little tough in a crowd. A lot of people then. A lot of breathing like this. Oh, yes. Yeah, yeah. A lot of that. I said, maybe you need a Bloody Mary. Yes. So we got our flowers. We walked up your street. Yeah. As we got to near your front door, Neil came out. Great timing. He was looking for the car. He didn't know where the car was.

2:24That's so cool. He was like, I have no idea where my car is, so I'm going to look for it. and I said well I'm going to take Mish for Bloody Mary because he's suffering see you later 10 minutes later he was like I can't find the car I'll join you so we had our Sunday lunch which it was by that time with Neil I love him not being able to like where's my car I was like we don't know but yeah nice to hang out with Neil little surprise Neil good yeah you've been alright I've been alright yeah a friend of mine last night cooked the most incredible Indonesian meal like from scratch She started, her name's Chris, she started for about two days ago and it was for about 10 people.

3:03And when you went into the kitchen, it was just dish after dish. I mean, it must have been about 10 or 12 dishes. Wow. And I said, next time you come over, I've got to up my game. Because when she came to us, I gave her chicken and potatoes, which really feels really lovely. Is she a chef? No, she just can cook. But she goes to Indonesia a lot, Chris. And then when she goes and she sees a restaurant, she'll go in and chat to the chef or if she's in a little market and she sees something, she'll go and find out all the details. But it was incredible, honestly. It was so, so delicious. We have Rosamund Pike joining us today as our guest.

3:35I love Rosamund. Me too. Yeah. Just watched her on the telly, winning an Olivier Award. Yes, indeed. Which is for the play, Inter-Aliya, which you went to see the night. I went to see, yeah, which was... I'll go again. I know, I really want to go. We'll go again. It was brilliant. I still keep thinking about it. I was talking to Tom, because Tom, the producer, was there as well. It was a group of four. We were ahead of Rishi Shunak. We were like four rows from the front or six. We were right there. Right behind Brian Cox. We were surrounded by loveys. Why was every lovey there? I don't know. It's opening night, you say.

4:04Opening night. Well, Rosamund Pike will be in a second. But first, we're going to have some crisps. Yes. There's crisps with a reason. Because Waitrose have done a range to celebrate the new series of Rivals. Oh, yes. Have you watched Rivals? I've watched a couple of episodes. It's on Disney +, isn't it? It is. I think it's brilliant. Yeah. I mean, Danny Dyer in it is exceptional. Who else is in it? There's loads of people, aren't there? What's his name? David Tennant. David Tennant's incredible in it. Well, there's a brand new series. Rivals is set in the 80s, of course. So they've done a range of sort of 80s food at Waitrose.

4:37And they've done, within that range, a power lunch. Yeah. Which, as a concept, I love. So there's crisps there, which, do you know the flavours? I don't know the flavours. I don't know. Well, eat them. Let's find out. See if you can tell. Let's tell. Okay, let's eat the same ones. Okay. So 80s inspired. Thatcher. No, I'm joking. Prawn cocktail? You actually referenced it earlier in your drink. Bloody Mary flavour. Bloody Mary prawn cocktail. That's a good crisp. I like the packaging actually. I love the packaging. I think it's brilliant. Wow, I love the packaging. It reminds me of Delia Smith.

5:10Look at that. Okay, so we sort of half got that one. And the other one? They're good. These are... Roast chicken? No, it's beef. Beef burger. Not beef burger. Beef Lorraine. Beef Lorraine. Oh, steak Diane. Oh. Oh, steak Diane. Look at that. I like this colour. It is lovely colour. It's quite Prada green. It is very nice. And they've got sandwiches as well. Thousand Island prawn sandwich. And this one I can't quite get my head around. Scotch egg sandwich. It's Scotch egg 80s, yeah. Yeah, I'm guessing so. This for the crew. They've got a lovely lunch lined up for them, haven't they? Power lunch.

5:50Shall we just sit and eat the crisps and that's it? Yeah. Done. Right, shall we get Rosamund Pike in? Yes. Let's do it. Please, we have the Olivier Award-winning actor, star of Inter-Aliere, also known for Saltburn, Gongol, Pride and Prejudice, of course, and also our favourite, a four-minute online video where she chunks a pineapple with her own bare hands. That's range. It's Rosamund Pike, everybody. Oh, thank you. Hello. Oh, that was a lovely introduction. I wasn't expecting the pineapple. Oh, the pineapple video. The pineapple video I only discovered this week when I started doing the Rosamund Pineapple research.

6:28I was like, wow. What happens when you're in lockdown having to do press and you're alone in a room and the press is happening at 1am Prague time because it's a New York talk show? Rip a pineapple apart. Rip a pineapple apart. Why the hell no? With such energy and gusto. That was incredible. That was content. We are not here to talk exclusively about that today. We have a film to talk about. We have a play to talk about. But how is life for you at the moment? Because you are living that nocturnal theatre life. I love those hours. This is very early for me. Yeah, I was going to say. This is hell.

7:01I mean, lunch. I don't really do lunch. I do sort of midnight feasts. No, it's lovely. I like being part of London's entertainment life. It's fun being in the West End. We're right by Leicester Square Tube. It's the Wyndham's Theatre, which is beautiful. And last night, because of the Olivier win, I still can't really say that, I took the whole crew of the theatre and all our company for drinks in the pub, the Salisbury on St. Martin's Lane. Oh, fantastic. Put the Olivier on the bar. Oh, yeah. Had a big... Yeah, got drinks for everyone. It was really lovely. And all through the night, the company had hidden little plastic trophies with things like best onstage mum, best onstage wife, best sounding actress, best overstudy from my understudy, which I thought was very sweet.

7:46That's good. And then they made them on a big necklace while I was wearing them. I felt like a hen do, actually. Well, massive congratulations. I was watching it on Sunday night on the telly. I was so thrilled to see you win. Oh, well, thank you. And it looked like it really meant a lot to you because it was a big return for you to go back to the theatre. Oh, it's huge and it's frightening. You know, you haven't been on stage and it's that confrontation with a live audience and it's a risk. You know, theatre is a risk. It's a risk for the audience, because you've generally paid quite a bit to go and see something, and that's a risk, and it's live, so anything can go wrong.

8:20And it's a commitment between actors and audience. And a new play, it's like giving birth to something. You don't know if it's going to work. It's not like doing Chekhov or All My Sons, which is an amazing play, and obviously reimagined for now, but you've no idea if it's going to strike a chord with audiences or not. So, and it's a huge learn. I mean, I've got sort of 80 ,000 words or something to learn. I mean, the energy you have on stage, I was blown away by. Because you're constantly on the stage. There's very little time that you're ever off it. In fact, you're always on it, yeah. And I felt it was like a choreographed ballet in lots of ways because you're changing costume on stage as you're talking.

9:00You're playing another character, but you're yourself. I was just floored by how incredible. I've no idea what it looks like, you know, but I guess it probably looks insane at some point. You know, I'm sort of doing the washing up while talking about something else. I'm reminiscing about my son as a two-year-old or whatever, and it's completely real to me, but all I've got is a little yellow coat that I'm manipulating like a puppet. Angela said, she's like, I will go again. I will go again and see it. And I think that is like the ultimate compliment. No, honestly, it was... You'll go again. And also, you're transfixed by the energy, and then you have to keep up, because you're so fast, and it's moving so fast, you can't ever go, oh, you know, what's going on?

9:39No, our director says you've got to be, he said if you don't go at that pace, the audience could be slightly ahead of you and you never want the audience slightly ahead of you. You don't want them behind you, but you want them like in that game where you're in a sort of, almost like a tennis match that they're sort of catching the balls as you throw them. Yeah, and how have you been adjusting to that way of life of having your day presumably to do things like this or to get ready and then knowing at the end of the day that you've got to go on and deliver these 80 ,000 words every night. I don't know if that is the number.

10:12It sounds too much, but somebody said that. Somebody said that at one point. You have to gear your life, your energy, kind of peaking at around 7.30, however you do that, whether it's to sleep in or... But I do have young children. I am trying to do some of the school mornings. And it's about eating. I mean, we're here to talk about food. You know, energy is so much about eating. And I think one of the hardest things of being an actor on film is how to do your eating so that you don't have a slump and you've got the right energy. You can't not eat because you'll be, you know, you'll have a sort of sugar crash.

10:48You eat too much, you'll be in a food coma. So when do you have your tea? About five o 'clock. Okay. Well, I'm going to get you a lunch now. Yeah, lunch now. And then sometimes I raid the fridge when I get home in that really satisfying way where you can just have a spoonful of whatever's there or like a, I mean, my guilty pleasure, I'm afraid, is a spoonful of peanut butter straight out of the jar. Me too. You do that too. I do that, yeah. Why do we do that? I don't know. Don't you ever wish you could sort of have a friend over and just say, instead of cooking for them, just say, do you want to do what I do?

11:20Let's do this. Should we just have like a spoonful of yogurt? Yeah, come on. And a little bit of almond butter on a, you know, half a rice cake and a... Yeah, on the go. What about some jam? I mean, just let's go for the jam. A bit of jam. We can scrap Angela's meal if you want. I'll just go and get that. Cracker and a bit of jam. And I always used to see my mum eating like that when I was younger. I was like, why are you eating like that? And I do that. Because we're foragers, really. Yeah, we're foragers. Because this is all an illusion. Yeah. Life and fork stuff. We're just foraging. We're just foraging.

11:48Kitchen foraging. I wanted to go through some of your likes and dislikes, Rosamund. Oh, yes. Angela's got dill, over here. Yeah, Angela's got dill. Yes. Are you a dill fan? Are you a dill fan? I loved it. Oh, fantastic. So we've heard that you're a big fan of Chinese food. Yes, I am. Well, yes, the Chinese food that you actually find in China. In China. And maybe in Chinatown. Yeah, yeah. What's your favourite thing that you've had in China? Well, it's the steamed dim sum. You know, it's how they make these beautiful little parcels. How you do that, how you get that dough, that gelatinous, but also...

12:21So thin, the rice flour, and then they pull it. So when you see them make it, it's the dexterity in their fingers, I find, extraordinary. Yes, it's so subtle. It's like knitting. You talk about knitting. It looks like knitting or crocheting or something. And have you found a great Chinese restaurant here that you love in the UK? Well, there's a very expensive one. It's so shockingly expensive. Where? It's at the top of the Kensington Garden Hotel, Mingja. Oh, yeah, I've not been. Have you been there? No, but I've heard of it. It's out of this world with views over Hyde Park that you can't imagine.

12:50Kensington Gardens, eye-wateringly expensive. Wow. But if you just restrict yourself to a couple of things, it's Mingja. I don't know what the tones are, Mingja. I don't know. We need to go, Ange. I mean it's phenomenal I've been and you're absolutely right it's amazing but you could end up walking out going what the hell just happened to me what happened to me yes that crazy well that's the problem with Chinese food it all would look so delicious and you're like oh I'll have a bit of that I'll have a bit of that and you don't think you're ordering much and then you have the bill and then you're like oh my god and then you go with four people and they bring you three things yes that's just not fair that's not fair you can't give an odd number I hate a restaurant that's do that they always do it they do do that that's not just not Mingxia that's everything yeah If there's four people, we need four little things, please.

13:35Please, please. We also heard that you love chocolate, specifically dark chocolate. That's probably quite good for an energy situation. I think I use it like espresso. Yeah. And do you think it has a similar effect? Do you think it works? Yes, it's like a little pick-me-up. It's the texture. Obviously, I know that chocolate is so satisfying because it melts at body temperature. So that's why we love it. Because you put it in your mouth and it immediately starts to change texture. change state yes oh I love it but I have been known there are a couple of close-ups in some films that I won't name where there is a tiny bit of chocolate in the corner of my mouth no way missed by a makeup artist no way massive massive I used to be called chocolate chops by one night no way wow and it made it through it's mortifying I won't tell you which one someone will go looking for it now someone in the comments will know they will find it they will know you did tell us that you don't like fruit in chocolate oh I hate it chocolate orange?

14:32Oh, no. No. But I've recently, that's been all my life, but recently I've discovered that if you actually have a piece of candied orange dipped in dark chocolate, that is pretty amazing. So I don't know why, maybe with chocolate orange, with orange chocolate, there's a flavor, it's an orange flavoring, is that right? Instead of the actual thing. Actual orange, yeah. I don't really like your flavored things. So like chocolate I love, ice cream I love, chocolate flavored ice cream, not so much. So I understand you. there with that one for sure um we also heard that you love bourbon whiskey oh no i'm not not so much bourbon no no no i do love whiskey but i'd go for a scotch a scotch a scott a scott a scottish single malt or i would go for an irish whiskey i'm in a you know jameson's is great yeah and what are you having post-show what is your like post-show cocktail of choice well actually post-show i'll have a chamomile tea with honey and i'll be very rigorous about that but my on-stage husband, Jamie Glover, is a passionate mixologist, which is a boon to any actress working in a play.

15:35Please, I advise you to find an onstage husband who loves to drink and makes really exceptional cocktails. So the last week, it was something called A Poet's Dream. Do you know what that is? Does he do the same, a different one every night? Yes, yes, every week. Not every night. No, no, Saturday night only. Saturday night only. Yeah. A Vucaré was something very delicious with whiskey based um the poet's dream benedictine gin bitters very simple elegant poet's dream see as it should be true delicious so you just have one of them on a saturday night when you're yeah but he does it in a we've got a beautiful vintage martini glass he chills them he puts them in the freezer he comes and gets them before the show chills them oh my god i mean it's a whole thing oh yeah and we're going to new york and he already has sent me bars in new york you know with fabulous cocktail bars God, he'll have such fun.

16:22And we also read in an interview that you're quite sensitive to smell. Unbelievably so. Really? Yeah. Are there any herbs that you particularly love? I mean, I love the smell of garlic, but stale garlic hanging around a house, not so much. Not so much. I basically avoid garlic for sort of three months. Like I'll grill myself chicken, you know, to take in for my packed lunches and I'll do it with ginger instead of garlic. Wow, that's thoughtful. Like it would be awful if the end of the run was someone, she was great, she was lovely to work with, but she had terrible breath. Yeah, no, you don't want that.

16:54You don't want that. Have you had that the other way around? I have worked with an actor who was a tremendous gourmand. He was a, he was, I won't name who he was, but he was, it wasn't Stanley Tucci, who I have worked with, who has lovely breath.

17:13And, but this actor, he was a huge foodie and introduced me, I was so young, He introduced me to unbelievable cuisine, but he, yeah, he did have some quite fierce breath. Some fierce, fierce, I like. Fierce breath, fierce breath. And now you like to cook, but not only do you like it, you're also someone that likes to cook for co-stars. Oh, I do. I love it. I love it. And when are you doing this, when you're like on film, you're on location, you're away, and you've got time to hang out off set? Yes, and people are always surprised that you can cook. It's funny. I invited people for Christmas even, you know, friends who were like, oh, she said, I'm going to do a YouTube channel about this.

17:56Rosamund cooks. She said she couldn't believe it because I think she always comes over and my fellow often cooks as well. And I think this person had always come over when he was cooking, so assumed that I couldn't do it. So then when I was kind of rustling up a bit of pastry for some mince pies, she was sort of gobsmacked. There were actually basic skills that were known. and yeah. What do you like to cook when you've got people around and you have the time to do it? Well, it depends on the time of day. I love Easter. Easter's one of my favorite times and I love, like, I'd love to make a big, if it was sort of brunchy, I'd love a big side of salmon and a shakshukha?

18:30Shakshukha? Shakshukha? Yes. How many S's? Shaksuka. Shaksuka? Shaksuka. Shaksuka. Shaksuka. Loop S. Shaksuka. We can do ASMR. Shaksuka. Shaksuka. Yeah. Love. Delicious. Yeah, I love making big salads full of lots of things, you know, lentils and beetroot feta. Just simple. But of course, it involves a lot of chopping. And then it's always the person barbecuing the meat that gets all the praise. They get the praise. They've not really done anything. So true. So true, right? And you've spent hours picking off coriander and parsley. And they've done nothing. They've just put meat on the grill and a marinade.

19:08That's it. I'll leave the storks in next time. Yeah, do. Speaking from experience there, Ange. No, but I did, there's a friend of mine, and they'd moved to the area, so I threw them this lovely sort of neighbourhood party. And I, you know, I raced home, I did all the shopping, I did literally every dish. And I talk about it in my cookery book. Did everything for about 30 people. And my husband makes this one aubergine salad with some yoghurt mint, I don't know, he was just faffing around. Everyone all day was like, oh, Angela, food's delicious. Those aubergine. And I was going, yeah, Neil made those.

19:42And by the end of it, I was literally like, excuse my phone, just f*** off everyone, all right? Neil made the aubergine, I did everything else, all right? Welcome to the neighbourhood, Pat, that's all I can say. Do they still live there? I wasn't bitter, yeah, they're still, yeah. It's just like, oh, okay. So this is trout? Yeah, this is trout. Tell us what we've got here, Anne. So we have a roast trout with brown butter, some roasted beetroot shallots and some lemon in there, finish with some pomegranate and some dill. This is like being at the kids' table with all the parents watching us eat.

20:17This is really weird. It is weird, isn't it? It's very odd. You know, because if it was a film, if it was actually a film, I'd be sort of taking the tiniest bit and not really eating and, you know, pretending I was eating. But I'm actually going to eat. I don't care. You're actually going to eat. This is going to be the only hot meal I have all day. It might be the only hot meal I have all week. Oh, come on. Until Sunday. Right, you've eat Rosamund and Ange. Tell us exactly what we have here. Roast trout, right? So roasted trout. What we've done is you scrub your beetroot, cut them into wedges, put those in the oven with some olive oil.

20:53I added a little bit of vinegar as well, a touch of sugar, just to add a little bit of pickling. At what point? Into when I started with the beetroot and a little bit of thyme. Roast them for about 20 minutes. They come out. Then you add your shallots to them and roast those for about another 10 minutes. Would you like some greens, Ange? Yes, just a couple of greens. That's great. So while your shallots and beetroot roast in, once they're roasted, slice some lemons, put them on top of your vegetables, your trout on top, and then back in the oven. Oh, the trout went in with... Yes, yeah. And the skin was on the beetroot.

21:27Yes, skin was on the beetroot. Some I peeled, but others on the beetroot. And were they like little baby ones? No, no, big beetroot. Yeah, big beetroot. They're great, and they cooked in 25. Well, when you cut them, you see, As long as you cut them in quarters, they won't take so long. You know, if you're cooking those massive ones, yeah, obviously longer. And the trout was in for how long? About five to seven minutes. And then after that, you make a little bernoisette, so a little brown butter. Brown butter with a touch of lemon juice. Mix that and then pour that on the side with your vegetables.

21:57And then we served it with asparagus and green beans, yeah. And how did you cook the asparagus? Just literally blanched them in boiling salted water and then finished with a little bit of butter and a little bit of the cooking water, and that's it. And the green beans done. With a little bit of the cooking water? Well, just to make it emulsify the butter. So it's just, you know. Explain. So basically, you can melt the butter, which is easy, but if you put a tiny bit of the cooking water, it sort of brings it together into like a little sauce. No, really? And that sort of coats it rather than it's splitting.

22:26You know when you see butter splitting? So that's what I do with the vegetables. I love that. A little bit of salt and pepper. That is the tip of the day. Yeah, there you go. Thank you. Wow. That is fabulous. Asparagus can easily go wrong. Oh, I think when they're overcooked. I think cook them literally before. I mean, I cooked them just before you arrived. You don't need to cook them any earlier. Yeah, I think it's easily done. Tell me how you achieved the crispy skin in the oven. You just hot, yeah, hot oven. Hot temperature? Yeah, it's about 200. And then literally I put a little bit of olive oil on there.

23:02And if you're worried it's not going to be crispy, or if you really want a crispy skin, then just cook it in the pan. You can just roast it in a frying pan, skin side down, turn it over after three minutes and cook it for a further two minutes. And the shallots are great with beetroot, aren't they? Yeah, very good, yeah. Big sweet, that may be. Big sweet and work. And I think the deal really brings it all together and that's the other thing. And if we were drinking, we would be drinking... What would we be drinking? The Ned Sauvignon Blanc, which plays excellently with trout. A wine, zesty, fruity notes, It cuts through the fish's natural oils and the beetroot's sweetness.

23:36If you want to try this recipe, all the ingredients and the recipe, waitrose.com forward slash dish recipes, you'll find all the information on there. So, Rosamund, don't make me sad that when you're giving it your all on the stage, you're having, like, a cold meal for your dinner. Like, what? Well, nice things. Okay, thanks. Good, okay. Actually, another thing about Jamie Glover, my husband in the play, is one night we were doing our warm-up and he said, so what did you have for dinner? Because he goes out and he says, so what's for your depressing dinner tonight? He always asks me. And one day I said, I will never be forgiven for saying sardines, which I think he looked with me with such pity.