Sir Lenny Henry loves our seared scallop & tomato tagliatelle

24 Jun 2026 · 44 min · 21 chapters

Ask about this episode

Ask anything about it. ChatGPT or Claude reads this page and answers with the times it was said.

Connect VO and ask about every podcast you hear, including the moments you saved. Add to ChatGPT · Add to Claude

In short

Dish from Waitrose interviews Sir Lenny Henry while cooking seared scallop and tomato tagliatelle. They discuss his new touring stage show marking 50 years in entertainment, his experiences with racism/bullying and comedy, playing Othello, and Comic Relief’s history. They also cover food preferences, cooking tips, and a fast-food quiz.

Guests

Sir Lenny Henry (actor, writer, comedian, broadcaster; won New Faces at 16 in 1975; toured/TV/BAFTA/Comic Relief; later trained for acting, including Shakespeare in his own accent). Angela Hartnett (chef and co-host of Dish from Waitrose).

Key claims

Scallops must be flash-seared (a couple of minutes) to avoid rubbery texture; tomato acidity and lemon balance scallops’ natural sweetness; prep and practice are crucial for performance (parallels cooking and stand-up).

Notable examples

KFC “lunatic” phase; butter chicken from Westbourne Grove; Windrush scandal show “August in England”; early Comic Relief success raising ~£3m then ~£15m for Red Nose Day; Prince concert stories; Kate Bush studio day with Prince.

Written by AI. May contain mistakes. Listen to the episode to check what was said.

Chapters

Tap a time to open that second in VO

Introducing Sir Lenny Henry

1:09 to 1:54

Hosts discuss Lenny Henry's career and upcoming stage show.

“Have you ever crossed paths with Lenny Henry?”

Cooking with Scallops

1:54 to 3:30

Discussion on cooking scallops and the dish for Lenny.

“So before we get selenium, should we talk about the star ingredient of what we're going to cook for Leni?”

Welcoming Seleni Henry

3:30 to 4:28

Lenny Henry joins the hosts and engages in friendly banter.

“We'll get you a drink and get you something to eat.”

Celebrating 50 Years in Showbiz

4:28 to 5:46

Lenny discusses his 50-year career and new theatre show.

“I love you brought your audience with you.”

The Return to Stand-Up

5:46 to 7:16

Lenny reflects on returning to stand-up comedy and audience interactions.

“as well as talking about going to garden centres and my girlfriend being better at cleaning than I am.”

Early Days in Comedy

7:16 to 10:10

Lenny shares stories about his early experiences in comedy.

“I always say, I always think it's the most like terrifying job choice to go and be a stand-up and stand on stage and be like, here we go, let's do this.”

Food Preferences and KFC Phase

10:10 to 11:24

Lenny talks about his food likes, dislikes, and KFC memories.

“And DJ, God bless DJs and MCs because DJs gave me a chance that nobody else would have given me.”

Cooking Mishaps and Learning

11:24 to 14:00

Lenny discusses cooking challenges and learning from mistakes.

“Get to Shepherds was round about, shall we?”

Hot Cross Buns and Family Cooking

14:00 to 16:40

Explore the nostalgic experiences of making hot cross buns and the lessons learned from family cooking.

“Because me and my brother had hot cross bun off during the lockdown.”

Cooking Techniques and Learning

16:40 to 19:05

Discuss the importance of precise measurements and techniques in cooking and baking.

“I don't know if that counts, But Raymond Blanc said, you should come and check this out.”
Show all 21 chapters

Preparing Scallop and Tomato Tagliatelle

19:05 to 21:00

Learn the step-by-step process of preparing seared scallops and tomato tagliatelle.

“This is the best one of these I've done.”

Flavors and Cooking Tips

21:00 to 23:20

Discover the balance of flavors in the dish and tips on seasoning and ingredient selection.

“But I think it's nice with the tagliate.”

Transitioning from Comedy to Serious Acting

23:20 to 28:00

Hear about the struggles and motivations behind transitioning from comedy to serious acting roles.

“And they were just practicing it because they were enjoying it.”

The Leap of Faith in Performance

28:00 to 29:40

Discover Lenny Henry's journey from self-doubt to stage confidence.

“looking at me with my top off over the West Yorkshire.”

The Origins of Comic Relief

29:40 to 31:30

Learn how Comic Relief started and its impact over the decades.

“There's so much we want to talk to you about.”

Comic Relief's Legacy

31:30 to 32:40

Explore the significance and achievements of Comic Relief in society.

“We did that and we did Theophilus B Wilder Beast and we did all the, and Victoria Wood and Dolinger did Sex Talk.”

Fond Memories of Comic Relief

32:40 to 33:50

Hear nostalgic stories about the iconic moments from Comic Relief.

“So I think that as long as it keeps going and as long as the younger turns, the younger comedians and actors take it on, and I think they will, Comic Relief will just keep going.”

Lenny's Encounters with Prince

33:50 to 36:10

Listen to Lenny's memorable experiences and stories involving Prince.

“Can you tell this brilliant story please?”

Fun with Fast Food Quiz

36:10 to 42:03

Enjoy a light-hearted fast food quiz with Lenny Henry.

“And I was the host and they asked me to host Top of the Pops.”

Favorite Kitchen Gadgets Debate

42:03 to 43:35

Explore favorites and least favorites among kitchen gadgets with Lenny Henry.

“Please, with justification, tell us your favorite and least favorite.”

Celebrating Sir Lenny Henry

43:36 to 44:00

A joyful wrap-up as Lenny Henry shares his experiences.

“Can I say this has been joyous and lovely.”
Hear the part that matters, and keep it.Open this episode in VO. Double tap your headphones to save a moment as you listen.
Get VO free

Transcript

Automatic transcript. May contain errors.

0:00Magnum welcomes you to the premiere of its new collection.

0:05Sir Lenny Henry:Introducing new Magnum Signature La Pistache. A pistachio-coated masterpiece with a velvety pistachio gelato core. Finished with Magnum Signature Thick Cracking Chocolate.

0:22Sir Lenny Henry:Magnum. Designed for pleasure.

0:33ham touching ham touching cheese touching you sweet sandwich time this summer Hellman's mayonnaise makes sandwiches taste so good so good so good Dish from Waitrose is a Cold Glass production This podcast may contain some strong language and adult themes.

1:08Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartnett. Hi, Angela Hartnett. Hello, Nicholas. How are you? I'm good, I'm good, I'm good. Sir Lenny Henry joins us on Dish today. I know. Have you ever crossed paths with Lenny Henry? Years and years ago. Yeah. I think he did something for Gordon. I don't know what. Or maybe it's something for Comic Relief. Well, so Lenny is with us today to talk about a brand new stage show that he's doing. He's going to be touring across the country to celebrate five decades in the industry. He won a talent show called New Faces at the age of 16 in 1975.

1:42That's incredible. Wow. Yeah. So Lenny's going to be here to talk about that. We also want to talk to him about playing Othello. Yes. We want to talk to him about Comet Relief, of course, and also 50 years in the industry. It's quite incredible. It really is. So before we get selenium, should we talk about the star ingredient of what we're going to cook for Leni? Yeah, we're going to have scallops. Oh. Yeah, I've never had scallops. They don't look great uncooked, do they? They don't look great uncooked. They don't look great by themselves. No, no. But, you know, and we're going to have those with a fantastic pasta dish.

2:12Sir Lenny Henry:Yes. There's a little bit of tomato, a little bit of fresh tagliatelle. So, yeah, I think they're going to be delicious. And scallops are in season. They're pretty much all year round, to be fair. You can have them roasted, or you can have them raw, like our carpaccio. People love them. They're slightly sweet scallops. So you like a little bit of citrus to counterbalance that. And I think something that goes really well with it is a really light curry seasoning. Cauliflower goes well with them as well. Capers, all that sort of thing. Some people cook them in the shell and they do like caper butter with some garlic and pancetta.

2:45Peas go really well with scallops. They're very versatile. And just get them off the fish counter. You can get them off the fish counter. You know, they come in a shell. Yeah. So when they're super fresh, you slice the shell open and then you take them out. And you can use all the scallops. So you have the roe there, which is basically the orange mussel that's attached to the scallop. A lot of people might throw that away, but you can eat that. It's really delicious. How long do you reckon you cook in that big chunky scallop for? Very small time, a couple of minutes. You don't want them because the thing about scallops, they go rubbery.

3:16If you overcook them, you don't want them. So it's a very hot pan. Boom, boom, quick flash. That's it, done. Well, thank you, Ange. Well, let's get our guest in. Let's welcome Seleni Henry.

3:29Yes, Seleni. Seleni. Come on, dear. Hi. How are you? How are you? I love to see you. Hi, Angela. How are you? I just knew I'm a fanboy. Oh, bless you. We're fans. I'm a big fanboy. How's things? Yeah, good. We're all right. Yeah, we're ready. I love what you've done with the place. Do you like it? It's gorgeous. Do you love it? I love it. Come on in. Come in. We'll get you a drink and get you something to eat. Now, Angela, we often joke, and it is a joke, about how long we've been doing Dish. Yes. Sometimes you're like, oh, I can't believe we've been doing it four years. When's it going to be over?

4:05Again, that's a joke. Yes, it's a joke. So we've been going on now over four years. Over four years. Joining us today, a man who's been at the top of his game for over 50 years, an actor, writer, comedian, broadcaster, and certified inspiration, Seleni Henry, everybody. Come on. Yes. Welcome, Seleni. Thank you very much. I love you brought your audience with you. Yes. There's 15 people out the street. Get in here. Get in there now. We don't have to pay anything. Just get in. There's food. There's food. We feed them. We feed them. Welcome to Dish. Yes. It's very nice to be here. Yeah. Thanks for coming.

4:42I'm like, oh, who's those guys? It's really nice to be here. Thank you for coming on and congratulations on your new theatre show. Yeah. A new theatre show. Yes, which is still at large, which as we said is celebrating your career. Yeah. 50 years. In showbiz. Yeah. Yeah, it's celebrating my career, but it's also celebrating. When I grew up in Dudley in the West Midlands, we were, over there was Enoch Powell, The Rivers of Blood. And over there was Peter Griffiths, who sort of stormed an election with the phrase, if you want an N-word for a neighbour, vote Labour. Sorry to bring you down. But I lived in the middle of that.

5:17So I grew up being bullied and having racist abuse to hold up, me going to school. And this show, doing this now in the 21st century, it's funny, but it's also extraordinary that we're still going through sexism, racism, homophobia, all of those things. And it makes an observation, not in a big finger-wagy way, that these things are going on and we have to be alert. So it's all right being funny, but you've got to be funny in the right way and be talking about things that matter. So I'm trying to do that. as well as talking about going to garden centres and my girlfriend being better at cleaning than I am.

5:51So I'm talking about all kinds of things, which I never thought I'd be talking about on stage. Because I didn't think I was going to be doing Stunned Up anymore. I thought I was done. BAFTA, Comic Relief, Ignited by the Queen, the face of Premier Inn. I thought I was done. You've done everything. You've done it all. And so it's an extraordinary thing to be back on stage looking at the audiences going, we thought you were done. It's so great. So what, you, I mean, weirdly, you didn't just wake up one way. What's made you suddenly go back on stage? Why have you done it? I've done two shows. I did a show called August in England, which is about the Windrush scandal.

6:24And it was funny, but it was also moving about the tragedy of it. And what happened was quite a lot of Jamaicans came to see that show because it was in Shepherd's Bush and they joined in with the show. Brilliant. So every time I do like a bit and they go, yes, that happened to me as well. tell them Lenny and many many nights preach Lenny because that is true so I thought well that's funny the audience were interacting with me and then I did I did every brilliant thing which Daniel Radcliffe was just nominated for a Tony for at the Soho Place Theatre and again you know people came to see that and they wanted me to talk to me as Lenny not as the I had to keep saying no it's not I'm not I'm a character in a play it's not Lenny from Tiswas it's a character in the place.

7:09But they loved, they really enjoyed the show and they loved that I had this interaction with the audience. And I just thought, maybe I should do stand-up again. I always say, I always think it's the most like terrifying job choice to go and be a stand-up and stand on stage and be like, here we go, let's do this. Because I was very, I was kind of shy. Were you? But I was bullied. And the thing is, the comedy, the comedy got me out of the being bullied thing. Because suddenly, all these kids start going, leave me alone, he's funny. I had that. Leave me alone, he's all right. And I had this cohort of white kids who surrounded me when I was at school defending me.

7:44Back off. Do Tommy Cooper then, they'll back off then. Thank you very much. I'd literally go, thank you very much. And they'd just part like the Red Sea and I'd walk through. So the impressions and these new friends who loved me because I was funny, they suddenly became my gang. And it was so great, such a relief. Do you remember the first time you were on stage? Do you remember how you felt the first time you were up there? Well, I didn't know what it was going to be like, but I'd been making my mate, it was like this, so you wouldn't have three mates, and if you're the funny one, they were all funny, by the way, I wasn't the only funny one.

8:19We would joke things we'd seen on telly, you know, somebody would recite Monty Python, somebody would do a Dave Allen joke, I'd do Frank Spencer or Tommy Cooper, hello, baby, I'd do that. And then what happened was we were in a Queen Mary ballroom, and the DJ said, hey, anybody want to get up and do something and win a prize. We're all under 15. We're all drinking underage in the Queen Mary Ballroom. When you walked in, everybody was doing their homework at the bar with half a lager. So we'd all be there. And anybody want to get up? And my mate said, you should get up and do something. I said, what do you mean?

8:52He said, well, you're going to win a bottle of whiskey and they'll give you 25 quid. And I went, all right. And they encouraged me. They didn't go, you'd be rubbish. They literally encouraged me to get up. So I got up and I did Elvis. and 500 kids were watching me going, there's a black kid doing Elvis on stage. How is this possible? One through a party in the county jail. And they went nuts. Like they'd never heard.

9:19You know, I did Jamaican Elvis and it was amazing. And I knew it had worked because the Saturday after, when I was walking down the street, do you ever shop with your mum? Yeah, yeah. Saturday shopping with your mum, carrying all the bags, I said, God, why'd she buy so much stuff? And this kid over there went, Linnea, you were going to the Queen Mary on Sunday. And my mum went, what? I met somebody else today and they said, what did you do at the Mary? I said, no, it's nothing, mum, it's nothing. Please buy some more beef. Let me get home and put these bags down. But it was that my mate started to notice that I was getting respect on the street.

9:55And then I went back the week after and I did every impression I could think of with a hat. I got my dad's hat. and I just did, you won't know them, James Stewart, John Weyer. I did all these impressions with hats and I got a stunning ovation and I just thought, this is something. And so I started to have confidence. And DJ, God bless DJs and MCs because DJs gave me a chance that nobody else would have given me. DJ said, let me get up here and do 10 minutes. And I did, can you imagine that? The Glastonbury tent. The grind tent at Glastonbury. We have a guy here going to do Frank Spence and all.

10:27It wouldn't work, would it? come on man we're all on Barge it just wouldn't happen would it Ange has just gone to prepare your food we've got some pasta coming up here how far off are we Ange? we're about three minutes away three minutes okay we've got time to do some things in three minutes we always like to go through your food likes and dislikes with the start of our episodes on Dish we are starting with a Coke Zero because we were told not a day drinker however the team were very keen to let me know it's basically five o 'clock now. In fact, it's 20 past five. Well, I could have a glass of wine or something.

11:05He could have a glass of wine or something. Sure, you didn't do it. I was like, shut up, oh. I love Sammy. Hey, I love you. Always the best intentions. This is what I wanted to talk about with your food likes and dislikes. I love this so much. A confession that you made in the 1980s where you told us that you were, in the 80s, a, quote, KFC lunatic. every night after a gig. Get to Shepherds was round about, shall we? Yes, all right. Then we'd go in and it was always ribs and chicken breasts. So there'd be three ribs, three chicken breasts and then we'd just, we wouldn't even go home. We'd just sit outside KFC like reprobates eating this thing.

11:48It was so delicious. I loved it. I remember when it opened on a retail, because I grew up in Oldham and when KFC opened on the retail park near my house. I must have been like 11 or something. I made my dad take me to the opening night and was like really excited to be a KFC. Yeah, I wore a tuxedo, top hat. I wore that red carpet. And I remember going, and I remember my dad going, disgusting. And I was like, I loved it. It was delicious. Did you ever have a KFC phase, Ange? You know when you've drunk too much, we've all been there. No, we've all been there, Ange. And I was going back to work that night and I had to go back to service.

12:25but I still felt so rough. So I bought a KFC, I got a black cab back and I thought, I'm leaving the black cab. And as I'm eating, he goes, all right, Ange. I thought, oh God, he goes, Gordon's not going to like that, is he?

12:39And I went, I'm so hungover. Please, if he gets in your cab, don't ever tell him this story. But yeah, we loved your list. Your absolute loves, one dish in particular, you said butter chicken, specifically from the standard Indian restaurant on Westbourne Grove. I used to live around the corner from there. And we used to, I lived in Hammersmith. And on a Friday night, I would always order the curry. I don't know if you do this, but I always order too much. So even if there was just three of us, I'd order enough for the Royal Scots Dragoon Guards. I literally ordered Indian food the way my mom used to cook meals for everybody.

13:13Everybody in the street, you better come and eat this. We're only joining our way tomorrow. So I'd always order too much and it was always delight. and the butter chicken was like, it just melted in your mouth. It was so delicious. It was wonderful. Love a good curry. Me too. You were today keen on having something with scallops today. Big scallop fan? I am, yeah. It's the one seafood I can eat. I don't like anything with antenna. I love that being a point. So I don't like lobster or prawns or anything like that. You're also not a fan of slimy food. Brains. Would you? Oh, you don't like that. Highballs.

13:53No. Awful. No. A final thing that stood out from your list is that you aren't a cake master, but you would like some tips today. Because me and my brother had hot cross bun off during the lockdown. And we made hot cross buns every Saturday for quite a long time. And mine was always like cricket balls. My brother would go, Lynn, I'm going to send you a picture. And then he would send me the picture of his hot cross buns. And they were always soft and perfect and succulent. And I was so jealous. and my mother-in-law did it with me one day because she was a proper chef. She could cook. She was watching me do it and at the end she said, you're really no good at this, are you?

14:31God, I said that. Thanks, Doris. Thanks, Doris. But I'd love to learn what it is. Is it the yeast? Is it the ratio between yeast and flour? What flour am I using? Am I using the wrong? It's more scientific when you make pastry, especially bread, so it's making sure you've weighed everything properly and then allowing, I think, it to rise. And also, it sounds silly, but your yeast can be stale. If it's an old packet of dried yeast that maybe has been in the cupboard for a bit or something, we've all got it. Well, the thing is, you see, my mother used to do cooking and baking and everything. I remember interviewing her before she passed away.

15:05I said, Mum, how do you do the Saturday shoot? She said, well, I get some herbs and a dashitine. I said, you what? I just dashitine. And then I get some flour and a dashitine. and then I get some carrot and I dash it in. And so I think that's how I was cooking the hot cross buns. I was just doing this and I was just dashing it in. Thinking that was going to work. And it doesn't work. Angela is over there going, it's like science. I'm like, uh-oh, uh-oh. That's probably why it didn't work. She did it like my grandmother. They all call it your mum to dash my alokyo. What does that mean? By the eye.

15:45She just did it by the eye. and whenever she taught me anything, I'd go, hold on a minute, and I'd literally take everything, weigh it, but she still, for all her life, never weighed a thing whenever she made it. And your mum's the same, because it worked. But she cooked from memory, and I used to love watching my mum, because she did exactly what you're doing, which is everything was by feel, by doing her hand, she would just pinch, she would do all of those things, and it was always delicious. It was so good. Always. Did you pick anything up from your mum's cooking that you've carried on, that you do do?

16:12Well, I don't know if this is right, Angela, but when my mum was making the Christmas cake, she would wait until the oven was on fire and bake it out. And then she would cut the crust of the burn away and inside was the most perfect cake you've ever eaten. Wow. It was always great, but there was always this much burn on it. Oh, wow. I don't quite know what she was thinking. Love that. I think rum might have been involved. Yeah, it might have been involved. It might have been involved. I want to talk to you about the good cooking credentials because you did good cookery school. I did a week of Le Manoir.

16:42I don't know if that counts, But Raymond Blanc said, you should come and check this out. Come and have a go. And for my birthday, I was brought a week of cooking every day with Clive at Raymond Blanc's cookery school. And it was amazing. There were all these old ladies and me. I was the only black person there, and I was the youngest person there by a country mile. And the funniest thing was, every time Clive said, hey, and the thing about this is, you can make this two days before. And they'd all go, ooh. You can make this the night before. Ooh. And it was great. And we did fish and we did meat and we did veg.

17:22We went out into the country garden. Country garden's a whole thing. Oh, nice. So I'm growing things now. I'm growing. But I've started just doing lettuce. Lisa does it all. Lisa's my partner. We're doing lettuce. We're doing carrots. We're doing radishes. We're doing all kinds of stuff. I'm loving the thing of going out and just picking carrots. Yeah. And not onions and spring onions and going back in. and using it. It's a really good thing. We should all do it. Ange, talk us through how you prepared the scallop and tomato tagliatelle. So it's a seared scallop and tomato tagliatelle. Seared? Seared, like very quickly cooked in the pan.

17:57Like... Yeah, exactly, yeah. By Silvana Franco. So you basically grate these large tomatoes, these big vine tomatoes, so you have removed the skin, just grate it so you get all the pulp and the juice in a pan with some sautéed garlic, touch of lemon rind and olive oil, and just add your tomatoes and let that cook out for about three or four minutes. That's the sauce. Then in a separate pan, sauté your scallops and your pasta is cooking at the same time. And as soon as your pasta is ready and your scallops are, add your pasta to your tomato sauce, add your scallops, toss it all together, finish with some basil and serve.

18:33Wow. Simple. Can you use tinned tomato sauce? You could use tinned. Or is it better to use fresh? It's nice to do fresh, providing they're right. but you could use tinned tomatoes. You know, you can buy those tins that is just the pulp. You could easily do that if you didn't want to. And also with the basil, add your basil stalks into the sauce as it's cooking and then a touch of lemon juice just to finish it. The stalks and then remove them from it because that enhances the flavour. I've overcooked your pasta a little bit. It's a bit broken. Sorry. No, it's perfect. It's all right. It's gluten-free, you see.

19:02I love this show. It is perfect. This is the best one of these I've done. Yeah, yeah, yeah. And then why do these work so well, Ange? Like, where all these flavours are? The tomato, the scallop, the basil. I think the tomatoes, you've got the acidity, which cuts through the sort of sweetness of the basil and the scallops, because scallops are naturally sweet. And I think it works because it's a really quick dish. You know, scallops don't need long to cook. And this sauce is a really... You don't want a sauce that's taking 25 minutes. You know, you want something that can be done really quickly, really easily done.

19:31And I think scallops don't need too many flavours balancing against them. You just need a few little things. so the acid from the lemon and the tomatoes. Angela, can I ask you a question? Yeah. When I watch the cookery programs on television, particularly in a Jamaican household, we're always watching going, why they never season the food? Because the judges always go, well, if only you'd done some seasoning. And every Jamaican person in the country is going, please season the food, you idiot. You have to season the food. Look at salt and pepper, something. Bring up the croissant. We say that.

20:09But I watch them and they never... They don't. I don't know why. Do you think it's a panic or something? Panic and they forget. But then some people cook with no seasoning. Who? I don't know. People do. You know, all of you have at some stage looked at me when I've seasoned something and gone, I can't believe you put that much salt. All of you. I know you have. And they're all used to it now. You're one of these merchants. I don't, but I don't do all that business. But I do season. She dashes it in. If I seen this out, take a big handful of salt and that's it. Yeah, and also you can use the scallop roe as well.

20:46So you've got the lovely coral bit there of the scallop. You can eat that as well. Is that roe? Yeah, that's the roe. It's delicious. I think that bit's more delicious than the main bit. The orange bit. The orange bit. In Venice, they use it with bigoli, which is that really thick pasta. They do that like that. But I think it's nice with the tagliate. There's also a white wine pairing with it. So we've got an Italian piano, piano di salento, which has citrus and mineral notes and it sings with seafood. Does that sing with seafood for us? I can hear it. Is it singing away? If it were to sing, how do you think the song would go, Lenny?

Read the full transcript

21:22It's singing to me. Well, hey, it's your career, 50 years. Cheers, Lenny. Cheers, cheers. It's an age. Thank you very much. Cheers, Lenny. I never thought it would last this long. But it's great. Yeah. It wasn't a black. It didn't feel like a black. I certainly feel like I've worked very hard for quite a long time. And the thing of getting good, I don't know how you felt, either of you felt, where you kind of thought, oh, I can do this. How long did that take? It took me about eight years to kind of get to a point where I thought, actually, I can do this. You know, where I'm not going to let the audience down.

21:53Yeah, yeah, sure. Because you have that. I still sometimes have that sometimes. You know, probably how you're feeling now doing the tour again is you always think, God, you know, you want to make sure everything's right, service is right. You must feel it in the morning, so I've got to have a good show. I think whenever you're doing it to an audience or to people paying money, you feel there's a responsibility, I think. A responsibility, yeah. I learned a lot from, I worked with John Burton Race at Lautalon. Oh, wow. And I did a television show called Chef. I saw it. Before I started, I had this thing where we had to help with prep in the morning.

22:27And I'd get there at six o 'clock, he said, be here at six. And he made me chop parsley endlessly. I was just chopping parsley and he was teaching me how to use a knife. And then that stopped and then I had to gut a rabbit. I had to do rabbit. The whole thing was me just gutting it, just horrible. And then there was something else. And then I went in the patisserie and it was all about prep. It was all about you need to, if you're going to do it, you need to get everything ready before. And I'd never done that before. I was the guy who started cooking and then was in Waitrose with a flower handprint on my face because I'd left the meal halfway through cooking.

23:02to get a vital missing ingredient. So it really taught me about prep and about thinking before and the night before. And then the other thing was working with musicians. I had a band called Poor White Trash and the Little Bighorns with Adrian Edmonton on guitar and Hugh Laurie on the keyboards and Ben Elton's Misses on the bass. And we had to play, we were practising I Want You Back. Yeah.

23:31Right? They practiced that. They practiced that for an hour. And they were just practicing it because they were enjoying it. So the bass line is quite difficult, solo playing that. And they kept practicing it over and over. And I don't think I sang in that rehearsal session because they just kept playing, playing, and playing. And as a comedian, I went, oh, these guys really practice it. until they get it right. And comics are kind of like, yeah, I go on and I just do it. And I thought, no, I'm going to start running lines. I'm going to start thinking about the lines and I'm going to prepare it.

24:05So like the cooking, like the working with the band, I thought, no, I'm going to go someplace and just practice my lines over and over again. So when I come on stage, boom, boom, I can just do it without even thinking. So to be able to play a bass line without even thinking it, it's like hours and hours of practice. And I started to apply that to my stand-up. and it was a game changer. If you want to try this recipe at home, all the ingredients are available, of course, on waitrose.com forward slash dish recipes. You'll find the recipe on there. You'll find the wine pairing. You'll find out how to do what Angela has done for us today.

24:41When you got into serious acting, how did that, you know, because obviously you went from comedy into that. What made you do it and why? I just, and I don't know if this has ever happened to you, but I hit a wall. My mum passed away, and then recovering from that took a long time. And I got to the 2000s, and I was doing shows and everything, but I wasn't quite enjoying it like I used to. I felt like I was just doing it. And I was doing TV shows and stuff. I did Mrs. Jones, and I did two... I won a Golden Rose Montrever doing Lenny Henry in pieces. I did a few years of that. And then I just sort of stopped doing it.

25:22I probably would have carried on if they'd asked me. The BBC didn't want any more shows. And I thought, and so I was doing corporate gigs. Hey, it's the Plumber's Weekly Convention Show. I'm your host, Lenny Henry. Here we are. So I did that for a bit. And I wasn't enjoying it. And then I just got to a point where I thought, there's got to be, you know that thing where your ladder is up against a building, metaphorical ladder, and you get to the top of that building and then you look across and you realize, oh, you want to be, on that building over there. And I realized I'd done all this work as a comedian and a comedy actor.

25:57And I thought, well, I want to see if people will take me seriously as a proper actor. So I started to seek and desire that. And Barry Rutter from Northern Broadside came to see me. And I was doing a radio show called What's So Great About? You know, Bob Dylan, The Pogues, Maths, that stuff. And one of the shows was What's So Great About Shakespeare? And Barry Rutter came on the radio to do a kind of insert about why Shakespeare should be done in your own accent. You shouldn't just do it in a posh voice. To be or not to be, that's the question. It could be, to be or not to be, that's the question.

26:31Whether it's just normal or in a mind, you can do it in your own accent, wherever you're from. And it was a game change for me, because I'd always been scared of Shakespeare. You know, because at my school, me and Ronnie Barton were made to read out Romeo and Juliet. It was not pretty. To be, Romeo, Romeo, wherefore are now Romeo? It was just not good. and so I just thought it was a posh people with tights on with a cucumber down their tights I just thought it was for them not for me and then Rutger did oh for a muse of fire down the phone and it was brilliant it made my made the hairs on my arms stand up because he was a bloke who was fully invested in it fully invested in using his normal whole voice and his dad was a fisherman and he just said this is I can do shakes will you blow winds and crack your cheeks I can do that why shouldn't I be able to do that?

27:21And he made me feel like I could do it too. And when he does it, he plays. So he gets up and he moves things around you. You sat here, you've got a knife. You don't know where the knife is. You know it's there. And there's two dead birds on the bed. You've killed them. It's your bloody fault. You believed he, Igo. You shouldn't have believed him, you daft son. Anyway, you sat there and he just axed the whole thing out. Wow. And he just made me, you know, when you were playing as a kid, it was like that. It was like, I'm going to be your fellow in a minute and I'm going to have a knife and I'm going to kill myself.

27:47I've never been so happy. Anyway, that day, that one day of broadcasting house, it just changed my life. I just thought, I want to do that. And then a year later, there I was, walking down the hedgerow, whatever it's called, in Leeds, looking at me with my top off over the West Yorkshire. I looked like a podgy Denzel Washington. And just me looking at myself, Lenny Henry, he was like a fellow, and I went, oh! It was the most exciting thing I've ever done because I just didn't know if it was going to work. It was that thing of you've got to jump. You either stay here and be safe or you jump. And that was my moment to jump.

28:25There were many nights when I would wake up at 4 o 'clock in the morning with a glass of red and my face glued to the script like that with drool. And I'd go, like that, and I'd just carry on, you know. I'd just carry on. I ran the lines and read the script every day all the way through. And even before, I remember going on, just before you went on to the last scene, I'll be up against a pillar waiting to go on we were all doing press ups because we wanted to look hench you do press ups we did them before this I know look at those guns Angela so but before I went on I'd be up against a pillar running the line just making sure you don't do that but I just wanted to be proper on stage and it paid off you know the work pay and what's great is it pays off and you don't have to be nervous as long as you've done the work if you haven't done the work if you're just trying to blag it, it might go wrong halfway through.

29:19To be your... line. You don't want that. You don't want that. You don't want that. What a bad line to forget. Well, you went on to win Best Newcomer Award. At 50? Yeah, come on. So proof it pays off. You might encourage a guy. Yeah, proof it pays off. Yeah, it was lovely to win that. It was a stiff competition too. There's so much we want to talk to you about. Yeah, we've of course got to talk about Comet Relief with you. Woo-hoo! Because this started in 1985, but the very first Red Nose Day was 1988. So we're nearly at 40 years of it. Do you remember those early days when it was starting out?

29:56And did you have any idea that you would be, you know, launching something that would be so powerful and still going four decades later? I was with Richard Curtis today, actually, and we often talk about it. We're both saying it's extraordinary that it's still going, because we didn't think it was going to... We did the show at the Shaspi Theatre, and Richard had just been to Ethiopia because there'd been a terrible famine in there and he just wanted to get a sense of what he could do and everything and then he came back and he said to me will you help me because I knew people I had my own show Lenny Henry show Lenny Lenny Lenny I had that show in the 80s and the Albert Wilkins and Dekus and stuff and people knew who I was and so he said will you help me because people I just write not the 9 o 'clock news nobody knows who I am yet You know, he hadn't done four when he's in a funeral.

30:45So I just wrote with Richard to everybody in showbiz to say, will you do this show? And quite a lot of people, the older guys, didn't want to do it because they thought helping people in the third world was nailing your colours to the master politically. And they didn't want to do anything that would mess up their brand. Image, yeah. But all of us lot said yes. Yeah. Me, Rick, A, Dawn, Jen, Nigel, Cliff Richard. He's not one of us lot, but you know what I mean. Jasper Carrick, Billy Connolly, Victoria Wood. Everybody said, we'll do it. And we did this show at the Shaspery Theatre and it was a stunning success.

31:21And that's where I did, you know, Romeo and Juliet with Frank Bruno. Juliet, Juliet. I haven't seen these since the way in, you know. We did that and we did Theophilus B Wilder Beast and we did all the, and Victoria Wood and Dolinger did Sex Talk. And it was a legendary night. And the young one and Rick came on and said, Do you love me? You know, Rick did that. It was just a brilliant night and we raised about three million. And then we were at my house getting drunk and I said, it should be a night on the telly. We should just do our favorite things. And it should be all night. And so Richard said, hold my beer.

31:59And the next thing you know, Red Nose Day. We've invented a day that didn't exist before. And we did the first one and we raised 15 million quid. So the British public just did that. and they've had our backs for, ever since then, 40 years. That always astounds me when you hear about how much money's raised, you know, because it always can be in a time of crisis and yet the British public always dig deep and go for it. It's incredible. Not just the British public, but everybody who gives their time for free, all the punters, all the DJs, all the MCs, all the, everybody. We did, you know, we did a red hair day and all the hairdressers.

32:35Anybody who's contributed to Comic Relief is a legend because we've now raised nearly£2 billion. It's extraordinary. It's crazy. So I think that as long as it keeps going and as long as the younger turns, the younger comedians and actors take it on, and I think they will, Comic Relief will just keep going. So I'm really proud. It's something I feel very proud of. Oh, God, rightly so. I just remember it being such a highlight of my childhood. The calendar year. And still, I've always something that I'd always watched. I was like, desperate to have a red nose. Like, desperate to have to work to school.

33:08and I was always like too little and it'd be sort of falling off and you'd be walking to school like that so it'd stay on. I loved it and I'd make everyone shut up and watch it. My sister, Jane, always says that I'd always like have it on and I'd sort of do crisps in a bowl because that was a sense of occasion. And then if anyone talked, so they were allowed to talk and I'd be like physically turning their heads to like watch it, watch it. Like my gran's that 80. I'm like watch it. I loved it. I loved it. So I'd be like fighting to stay awake, try and stay up all night. And I'd always fall asleep and then my mum said I'd go to sleep and then wake up and be like, how much to the race?

33:44Like I was obsessed with it. I was obsessed with it. I loved it so much. Oh my God, we've got to talk about Prince. My name is Prince. I love Prince. We have to talk about Prince. Can you tell this brilliant story please? Prince was as sexy as hell. Oh man. Did you ever see Prince end? Yes, I saw him live twice. Oh, what did you see him? Saw him at Wembley Arena. Yes. The smaller gay girl. What was this? Oh, God, hold on. I would have been in secondary school, so between... What? 2010? Yeah, I'm... yeah. What? Sorry, sorry. So I made that clear. You must have been... Wow. I'm really sorry, but you must have seen him do Dirty Mind Tour because that's just recent.

34:23Oh, very sweet. No, I must have... yeah, so secondary school I would have seen him. So that would have been before 90s. How was his entrance when you were at secondary school? Amazing, because he was one of the key players. At the same time you saw Bowie. You know, saw Madonna. And I remember seeing Madonna with my sister, who was seven years younger than me. Bloody hell. And we were right in the front audience and me having to sort of get her out because I thought, oh, my God, she's going to die here because everyone was pushing to the front. Yeah, all of that thing. But Prince was wearing...

34:54No, I remember Purple Rain. And it sort of, like, rained on stage in a weird way. He was so great. Yeah, he was amazing. Although he had his moments, though, didn't he, Prince? There was always... I went to see him at the O2, I saw him at Earl's Court, O2 Wembley. And there was always a moment at a Prince concert when he just decided to improvise some jazz. And that's where he went to get a footlog hot dog. Because Prince can noodle for hours. Suddenly there's a bit of moat start happening. Anybody else want a footlog? Yeah, I want a footlog hot dog. When he starts Raspberry Beret, we'll go back in.

35:30It was just amazing. And there was one where he didn't have a record deal because he hated Warner Brothers because they weren't letting him buy his masters. And he did this one show where it was clearly no set. It was like a ghetto set. He was just wearing, obviously couldn't afford a costume, he was just a white leotard with no pants on. Which was a great show. He was doing dancing, he was playing extended funk workouts. Now I like a bit of a funk workout. So 10 minutes of funk improvisation because Larry Graham from Graham Central Station and Sly and Family Stone was on the bass and it was one of the best nights of my life.

36:05And then, and then, we did Comic Relief, did Top of the Pops. Yeah. And I was the host and they asked me to host Top of the Pops. It was like, oh, the suite coming on. I mean, it was like literally hosting Top of the Pops on my own. And Brit comes on. I didn't know it was on. And it was when he was wearing the, it was when he was wearing the thing over his face. Oh, yeah. I can't remember what the song was, but he was brilliant. And he did it five times. wow this was he did it once and we all went ah and then are we moving on no we're not moving on because Prince wants to do it again he run up to the booth yeah I like that yeah let's do one more and then he come back down and then he do it again and then he let me do that he did it five times it was amazing take that once off they're like whatever let's go yeah take that Robbie's like I'm off down the pub that was it literally once magic just once but it was great watching him work and seeing the precision with which he played and also knew where the cameras were.

37:04He was amazing. I just, he was a real hero of mine and I got to meet him because I did the Lenny Henry show and Shaka Khan was on. Yes. Shaka Khan. And she said, my birthday party on Thursday, having a party. You want to come? And I was like, no, I'm sure, Shaka, you know, I mean, there are things I need to be doing. He said, Prince is coming on. I'm there, I'm there. And it was in this club, right? And it was like, the club was like chlamydia with a bar. and then literally you went in and it was so sticky carpet, you know, horrible. But it was this really funky club and downstairs there were all these black British funk soul divas.

37:44Me, Misha Paris and Karen Wheeler from Soul to Soul and Jackie Graham. And they were all trying to, because Prince was there, and they were all trying to,

37:56and literally Beverly Knight popped along. and Misha Browse went and the ambulance was there in seconds and so I went upstairs because I didn't want to listen to the divas anymore and Prince was sat there and he knew who I was and I said you're Lenny Wright and I went oh my days and luckily I was wearing the tenor pants so I went and sat next to him and we just talked for about an hour and I I can't even remember what we talked about it's like me to the royal family but I literally can't remember what we talked about. But didn't you do, you ended up on a track with him. Yeah, I did. I did, because I was doing Theophilus, P.

38:37Wilderby's he. I did his own comic relief and also on Amnesty and Kate Bush was there both times and she just said, do you want to come and make a record with me? And I was like, and I was a massive fan. Yes. Went to her house and she made me scrambled eggs and we chatted about it and they said, do you want to go in the studio? And I said, yes. And I put the cans on and I heard this, I heard this guitar and this vocal thing. I thought, well, that's Kate. And I heard the guitar and I went, that's Prince. Yeah. And I said, is this Prince? And she went, yeah, it is. Yeah. That's good, isn't it? And I went, is it good?

39:12He wasn't even there and I went myself again. And I had to spit in between her and Prince. It was one of the best days of my life. It was wonderful. Well, Lenny, we've not had time to do the entire life story. But you can experience Lenny Henry still more. It would take years, darling. You can see Lenny on the stage, still at large, on tour across the UK until November time. So make sure you get a ticket. Go see Sir Lenny Henry live. Lenny, are you ready for the fast food quiz? Yes, I'm ready. Okay, it's quick fire. Here we go. Lenny Henry, what is the best way to eat eggs? I think scrambled. But if you're brave, just suck it out.

39:56Never had that before. Just do that. Rocky style. Have you not seen Rocky? Yeah, Rocky style. Six eggs, boom, bang, gone. Throw up when nobody's looking. What's your favourite sandwich, Phil? Well, I like a bacon and egg sandwich. Nice. And I do like tuna mayo, actually, with crunchy red pepper. Oh, yeah. What is your favourite form of potato? I like baking. I like the roasties but I'm a big fan of the fondant potatoes oh cooked in butter and I want to learn how to do that alright if only there was a great teacher around I can teach you what's your favourite herb I like the guy in peaches and herbs he's good he's very very good I love him he's really really good and Parsley the lion I'm a dog called Dill and Dill Dill the dog my name is Dill I'm Dill the dog I'm a dog called Dill I just like that show What is the best crisp in your opinion?

40:53Well, I like really salty, but I'm a secret fan of the roast chicken flavour. Favourite chocolate bar? Well, it used to be Old Jamaica. It still is. Old Jamaica was rum, raisin and chocolate. Nice. And when you're 16, that is the bomb. Of course. I used to eat that all the time and then I'd be on the roof all night. We'd be over the park playing and I'd just be over there like... I'm going goal, I'll play centre forward, I'll do anything. What's your favourite beverage? I was a rum and coke boy and then when I discovered gin and tonic, no contest. That's it. Big, big, big... Goblet. Game of Thrones goblets.

41:29With a dog next to me eating a...

41:35End of the show question. So Lenny Henry, for your chance to win this Waitrose goodie bag here... All you've got to do... What are you giving me a goodie bag for? Yeah, you've got to win the goodie bag. You've got to win the goodie bag. I'm sorry I didn't finish my dinner. All you got to do is answer this question. To win the waitress goodie bag, we want to take a look back at what with you celebrating five decades in entertainment. We want to look back at five decades of kitchen gadgets. Makes sense. We're Dish. Please, with justification, tell us your favorite and least favorite. The gadgets are the Toasty Maker from the 1970s, the Salad Spinner of the 1980s, the George Foreman Grill of the 1990s, 2000s the Nutribullet, 2010s the Air Fryer.

42:26Least favourite and most favourite, please, Lenny. Can I hear the list again, please? Sorry. Yeah, you have the list. That's the list. That's the list. I have no idea about the Toastie Maker. Oh, I love Toastie Maker. Did you like a Toastie Maker? I love Toastie Maker. That would be my Toastie Maker. Lisa keeps going on at me about an Air Fryer. Yeah. Did everybody in the world have a Nutribullet? and then did everybody put it to one side because they had a blender? I was heavily influenced by Nutribullet. I saw the advert one night. I had jet lag and I was in LA and I saw it and I was like, I'm getting that.

42:59Did you still use it? I think it was on the telly. Do I still use it? No. My point is exactly. Do I have one? Yes. I think I have three. We have two. We have two. No. It was going to change our lives. We're going to have a Nutribullet. It's going to be fresh every morning, smoothie, whatever. Blender. We did it once. We've got a blender. What are we having a Nutribullet for? Yeah, we got excited. Even though we haven't got one, the air fryer seems to be changing my entire life. Uncle Len, you've got to get an air fryer. It's brilliant. You put everything in there, including your feet, and it's just...

43:27And you just cook everything in here. The Nutri-Bullet, sort of rubbish. The air fryer, I think, is the future, but I'm resisting it. Okay, there we go, Lenny. Thank you. The goody bag is yours, Lenny. It is yours. Can I say this has been joyous and lovely. Thank you very, very much. A pleasure. And you must do some chicken next time, Angela, because you must season the food. And how do you season the food? You're das, you teen. A round of applause for Sir Lenny Henry, everybody. Thank you, Lenny. Thank you very, very much. Oh, that was so fun. If that episode has left you wanting more, find us on Instagram, TikTok, and YouTube.

44:09Just search Dish. If you want to make any of the meals I cook on Dish, head to waitrose.com forward slash dish recipes for all the ingredients and the recipes email your questions thoughts and suggestions to dish at waitrose.co.uk dish from waitrose is a cold glass production waitrose the home of food lovers

From the publisher

Comic Relief! Meeting Prince! Seasoned food! 

Sir Lenny Henry is a hugely celebrated comedian, actor, writer and broadcaster. He first appeared on our screens in 1975 when, at the age of 16, he made his debut on the talent show New Faces. Over fifty years later, he joins us to talk through some of the choice moments of his career, providing a fantastic taster of his current show, Still At Large.

We have some cookery crossover, too, with Lenny famously playing Michelin starred Gareth Blackstock in the ‘90s sitcom, Chef! The part came with hours of training and prep work, cutting parsley and gutting rabbits which, as he explains, helped sharpen his skills as a stand-up. There’s lots of love for Lenny’s mum, a fantastic cook with a natural flair for great home-cooked meals, but less fondness for any food with antennae. 

From his very first outing as a comic and impressionist to taking on Othello at the age of 50, Lenny relives a number of pivotal milestones in his career over a delicious bowl of seared scallop & tomato tagliatelle. This is accompanied by a glass of Paolo Leo Fiano del Salento, and a couple of great stories about encountering Prince... and then working with him.  

Still At Large is on tour across the UK until November 3 and you can buy tickets at fane.co.uk/lenny-henry.  

You can watch full episodes of Dish on YouTube and on Spotify. 

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for seared scallop & tomato tagliatelle was created for Waitrose by Silvana Franco.

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk 

Dish from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices

More from Dish

All 56 episodes
Sir Lenny Henry loves our seared scallop & tomato tagliatelleDish · 44 min
Listen in VO