Sophie Turner, cheesy lemon spaghetti and a Pouilly-Vinzelles

19:37Nick:Let's just start again

19:43You must have been asked to have gone hot once No And I'm quite glad But I also think it would be entertaining for the masses But not for me Yeah you're like having a glass of water Oh that's spicy And then what about growing up Did you have, how was dinner in your house? Were you a family that had to sit around and have dinner every night? Oh, yeah. Would you just do it on Sundays? What was it like when it was tea time at yours? Tea time was all together around the dinner table. If, you know, once phones came to be around, phones were not allowed at the table. It was very much like sit down, have an hour of good talk with the family.

20:21And I really enjoyed that. And I've tried to keep that up. Yeah. And how's that? Is it happening? I'm trying. Yeah. You know, I've got a four and a two-year-old, so it's not as easy as sitting down for now. Maybe a little bit too young to be like, so how was your day? Yeah, so tell me, who's your favorite philosopher? Yeah, no, it's not like that yet. Yeah, not yet. But we're getting there. Not yet. When you have friends coming over or family coming over, do you like to cook or do you delegate? Are you like less ordering? I delegate. Yeah. Yeah, I'm not a very good cook. And I can make the dishes that you have on that list of likes and dislikes and that's about it.

20:59You know, I would do jack of potato with beans and cheese for my guests, but I don't, they all have quite refined palates. Right, okay. So what do you do if they're refined, you know? I don't invite them over. No. I go to theirs. You go to theirs. I'll come to yours, the kids, blah, blah, blah. There's kids. You don't want that. Okay, the food is coming. Oh, yes. Oh, yes. My favorite. Yeah? Yeah. Tomato and burrata salad with a bit of pesto. Mm-hmm. It doesn't get better than that. Thank you. Should I do us a wine with our dinner? Yeah. Oh, my gosh. Look at that. Oh, Angela. Oh. There you go, my dear.

21:39Thank you so much. Wow, this looks banging. Wow, that smells good. So we're having cheesy lemon spaghetti. Yeah. With a tomato salad and burrata and basil oil as well. Talk to me all about this. Let's break this down. Break it down. How did this dish begin, please?

21:55Nick:So cook your spaghetti in salted boiling water. And how much salt were you thinking? Like a lot? Yeah, enough to season the pasta, yeah. It needs to be salty when you taste the water. And then in a separate pan, add your butter, let that start to foam. Grate a clove of garlic into there and let that start to cook a little bit. Then add some lemon rind, and a little bit of lemon rind, and leave that to one side. And then you basically, once your pasta's cooked, you put your pasta in there with your parmesan, lemon juice, toss it all together, add a little bit of your cooking water. And this is where you can sort of add more cheese if you want to, more lemon if you want to, you know, so you can season it up to how you want it.

22:35Nick:You can add pepper, but you can't. Thank you. If you guys want pepper, please. No, but if you could, I mean, there's a great dish in Italy called aglio olio peperoncino, which is basically oil, garlic and peppers, like chilli peppers. And that, I think chilli peppers would be great. Yeah, also my chilli flakes. Yes, exactly. Yeah, yeah, exactly that. And then a a little bit of parsley at the end, and then dash more parmesan on top. But one of those dishes, once it's tossed together, you've got to serve it and eat it. Straight away. Because it soaks up all that juices and everything. That is so delicious.

23:03Nick:It is so good. And then the tomato salad is just simple tomato salad with burrata and basil olive oil. And we've just basically blitzed up some basil with some olive oil, a touch of garlic, and made this sort of basil oil. And then burrata broken down on top of seasoned tomatoes in olive oil and salt. And as we said, it's just got to be ripe tomatoes served at room temperature. Here. No, you get involved first, please. No, help yourselves. No, you've not made it. The chef must try. Try this, please. The chef must try. Try it. Sophie's like, please, guys, just took it. Just took it. Come on. Showing us up now.

23:41That's it, perfect. Do you want me to serve you some of this? Oh, that's perfect for me. Thank you, that's great. Do I get the recipe after?

23:48Nick:Yes, of course. Yeah. Well, all the recipes are on Waitrose's website. But yeah, of course we can give you one of these cards. There you go. Thank you. Souvenir. And then what sort of cheese is the right sort of cheese to do with this pasta? So parmesan, yeah. Hard, nutty parmesan. A couple of, you know, 24-year-old, 24 months, excuse me, parmesan, I think is great. You could have pecorino, but I think pecorino is too salty. So there's that other brilliant, you know, cacio e pepe, which is pecorino cheese with cacio e pepe, which is a big Roman dish. But that's very salty, and you need the pepper to cut through that saltiness.

24:24Nick:So I think with this, parmesan's great. And if you're vegetarian, you can get vegan parmesan. So, you know, you can make this dish totally vegan, totally vegetarian. So it's an all-round winner, really. All-round winner. It is a winner. It is a winner. I heard that someone told me, and maybe I've got this wrong, that when you're making pasta, So you need to make the pasta water as salty as the sea. I've heard that before. It definitely needs to be salty. I'm not necessarily sure about the sea. No, because I did try that and it was a lot. It was a lot. What, that there? I tried to put all the salt in to make it as salty as the sea.

25:03You're talking Richard E.

25:04Nick:Grant's salt now. Yeah. He came on the podcast with his own salt pot and bag. Really? And told me I hadn't seasoned everything and literally put tons of salt in it. Oh. So you tried it with the, trying to make your own seawater. Yeah, I tried to make my own seawater and it was absolutely rancid. Maybe it's more like a turn of phrase. Yeah. But I thought that, I thought that that was like a thing. But it definitely needs to be salty. Yeah. Not, I don't think, sea salty. Not the actual sea. Yeah. The crew have been mentioning a great tomato tip that you gave. I should start charging them. You should.

25:38Nick:You actually do. It's called hosting this. I stammered the bag. You heard that tip. Come on, fiber in there, please. What was your top tomato tip that you shared? Never have tomatoes from the fridge and make a salad because they lose all their flavor. So they've got to be ripe and they've got to be at room temperature. If you tried that coming from the fridge, it just wouldn't be as good. Not as good. Wow, interesting. So always room temp. There's a wine pairing with this pasta. We've gone for a white wine, quite an elegant white bourbon tea. We've gone for the Pouli Vansail Joseph Druin, which is an elegant white burgundy with bright peach and hazelnut.

26:18So that'd be nice, like nutty friends, the cheese and the hazelnut. Oh, that's nice, isn't it? Here's to nutty friends. Here's to nutty friends. Cheers. Cheers.

26:27Nick:And if you sort of look this up and buy it at Waitress, it's not a cheap wine, you know, it's a good sort of£30 bottle. But I love the idea of something so simple like this pasta that costs you absolutely next to nothing to make. and then you sort of think, you know, so Neil and I sometimes do, they'll have something really simple and he goes, should we get a cheeky, nice bottle of wine? And I think it's nice to have a little cheeky bottle of wine at the back of the fridge or somewhere and treat yourself, you know? Why not? You haven't gone mad steak, but so spend your money on that. This is really nice.

26:57Nick:It is very nice, isn't it? I don't normally drink white wine, but this is... There you go. ...spot. I don't think you're going to leave. I think you're going to do it all afternoon. I don't think so. I don't want to. You'll be there on the next podcast. Yeah, yeah. I'll be sat right there. That is great with the pasta. Yeah, very good. If you want to create this dish at home, all the ingredients used in today's podcast are available at Waitrose, or you can get them online, of course. All the recipes that we do are on waitrose.com forward slash dish recipes. This is really good, really tasty, really quick.

27:31Nick:Yeah. I mean, I'm saying it like I did it. But it felt quick, didn't it? It was so easy to do. It was, do you know what? For me and Sophie, it was actually very easy. You can take all these ingredients home, make it for Mish tonight, you see. Do you know what I actually like? Because he's actually at home tonight. There you go. And you know what he likes? Pasta. Loves a bowl of pasta. You know, most days, because Mish and I will work on like different, you know, I go to bed early, I get up early. Yeah. He works, he's a choreographer, so he'll be like working like, God knows whatever time. Yeah.

27:56And every morning I'll come down and there'll be leftover pasta, like, because he cannot get the quantity of pasta ever right. Who can though? And it's like a massive thing of pasta. How much do you do? It'll be served in like a salad bowl. Oh, my God. I'm knackered from dancing. But how do you know how much to do for a person?

28:19Nick:There's a great thing my sister-in-law, Jennifer, bought me, which is like a measuring thing for pasta, especially spaghetti. No way. That you basically will save for three portions, four portions, and you just put the spaghetti. So I've done it so often, I sort of... You just know, yeah. But I never get it right when it's things like rigatoni and penny, because I just throw it in. And you always think, because pasta takes 10 minutes, which is no time at all, but if you've got all of it ready, you don't want to then cook another bit, so you always add a bit extra. It's fine. It's good to be generous.

28:45Good to be generous. It is good to be generous. It's good to be generous. Sophie, is there anything whilst you are here with Angela Hartner and OBE that you would like to know about cooking? So how do you cook?

29:02Nick:Well, I think we're here to talk about your career, It's not as exciting as yours. How do you? You know what? I would love to go to a cookery class. Where's the best one? Or just a one-on-one? I'll let you know when we do one. We're going to reintroduce them at one of the cafes. We'll get you to come to one where we show you how to make pasta. I would, you know. But fresh pasta. Ten minutes. Oh, make pasta. Not boil the kettle. Thank you. I mean, give me some credit. I would love that. Okay, we'll let you know. I really want to do that. And we've said this for three years now. Yeah, we haven't started them yet.

29:38Nick:We've got a few other things yet. So we will in the next year, the beginning of next year, we'll start them and then you two will be our first guests. Okay, I would love that. There we go. Have you ever been asked to play a chef? No. There's one thing I will not lie about on my spotlight. You don't have a stunt before. Yeah, a cooking double. You can do the stunts before. Yeah, like your hands up. That would be great. That would be good. That would be really good. I've always fancied going on to a film set and doing catering for the crew. Really? I think it would be quite easy. There'd be certain times, wouldn't it?

30:11Nick:You know what? Just lunchtime, dinner time. We would love to have you as our caterer. And you just know your numbers. Yeah. You know your menu. All they're choosing from that. I think it'd be quite a nice little gig. Yeah. Do they spend a lot of money on food for the crew? Not really. I don't know the budgeting, but I wouldn't... Well, not obviously. Sorry. That's a really stupid question. What I meant is it... Does it feel nice? Jacket potatoes or is it a bit Ottolenghi salads is what I'm saying. Yeah. You know... Depends on the film. Well, you get good and you get bad. Oh, right, okay. And, yeah.

30:47Nick:That's all you're saying. You get good and you get bad. To be fair, I only ask them to make me jacket potatoes with beans and cheese. They must love you. I don't know if they love me or hate. The chefs are like, ah, trend in Paris. Yes, yeah. Yeah, exactly. Yeah, just get the beans on. Yeah. Put the beans on, darling. Just get the beans on, mate. Get some Heinz on. Yes. One of the other things we noticed in your food likes was quite a lot of chocolate mentions. Mm. We're not massively into sweet things. Are you not? No. Not as like a room collective, just like me and Ange. Really? Not mad for it.

31:22Do you like a Malteser? I do like a Malteser. Now I like a Malteser. But you, you're... Do you? That's one thing. I was actually told by the producers to say I like Malteser. No. I like Maltesers. I love them. Don't pretend. Don't pretend. I actually do love Maltesers. You do?

31:39Nick:I'm not sure I trust you anymore now. You are a chocolate fan. How often are we indulging in the pursuit of great chocolate? Daily? Every day. Daily. And what's your go-to? Milky Way. Really? So I thought it might be a bitter chocolate. You know, everyone says, have a square of bitter chocolate for health. Oh, no. I don't do dark chocolate. Okay, no. Milky Way, that'll do it. Just a Milky Way, yeah. I didn't know Milky Ways were still on. Yeah. Oh, they're still going. I have in my house, like, little jars of, you know, you know, proper food, like pasta and whatnot, and then right next to it is my jar of Milky Ways.

32:19And is that just for you? The kids will try and take one, but hands off. That's mummy's. That's mummy's. Yeah. We've got to talk about Game of Thrones. We were talking about it before you came on, and they were saying that's how we met, I presume. Yeah, I think so. It's from Game of Thrones. And I was saying that, you know, you sort of grew up on that show. Yeah. I can't believe it. I always think it's been on for about four years. Really? Yeah, in my head, I'm like, oh, it's probably about four years ago. People always say, you know, what was it, like five, six years? Yeah, right. Now, before you came in, Ange was like, I've never watched it because someone told me it was just like people getting stabbed.

32:56It is. And I was like, it is, yes. Yes, yeah. Could I get your pitch to me? Yeah, pitch it to me. I've also never watched the show, so... I couldn't really tell you. I know what my character does. Yeah. Which isn't very nice. Basically, it's warring families, fighting for the throne. Yeah. There's dragons. And that's about it, really. I love you never watched it You can't I'm sure you guys understand It's horrible watching yourself Have you never been able to watch yourself back on something? I mean I've been forced to endure like premieres and what not but I mean it's just awful I leave going into like a two month bout of depression after I watch myself so I just don't do it

33:51Nick:We've had lots of actors and actresses on it and I don't think anyone's ever said I love going to watch myself, although I've seen it. No one does. No, I can't imagine. But also, I wouldn't say it if I did. Yeah, that's a fair point, actually. Maybe she's acting now. I'm going to go home and watch all my movies. Season five, here we go. And I interviewed an actress the other day who will remain nameless, because she said, it was before she came into the radio, and she went, she came in and she went, don't ask me about the plot. I can't remember. And I was like, really? She went, I'm not joking.

34:26She's like, I don't know what goes on. And I was like, really? She's like, not a clue. Not a clue. I do not think to watch it. She said, oh, I couldn't.

34:35Nick:No. But there must be a time lapse between when you finish filming, it's being produced and then it comes out. So you're not necessarily going to remember every single thing. No, exactly, no. And also when you only read your lines in the scripts. But did you enjoy making it? Because it was a huge series. I loved it. I did love making it. It was like, it was the best acting class I've ever had because I never had like proper formal training. So I got to learn from the amazing actors around me, which was like, I felt like I'd won, you know, a competition or something. But it was great. It was like, we all were a family and the character I got to live with for 10 years.

35:14So it felt like we kind of merged into one person by the end of it. But it was amazing. It informed my entire life in terms of business decisions, just etiquette on set, how to act, everything. Everything I learned from Game of Thrones and a bit from my parents.

35:34Nick:That's pretty amazing, though, isn't it? Yeah, it really is. It was. Probably quite a nice way in as well to have the regular going and letting the character develop and build and the same people. Especially as being a young person, and probably quite nice, reassuring way to go and do, like, really f***ing shit on screen. It actually was really great. Really crazy shit. Really crazy shit. I definitely got my sex education from that show. Wow. More than enough. Not advised. Yeah. Not advised. And then last year you did Joan, which was so loved and so celebrated. Did you enjoy going to do something, you know, completely different and getting to go and do, you know, a really loved drama like that?

36:14I loved it. I think Joan was like my favorite job after Game of Thrones because, I don't know, she's such a departure from me. Playing a real life person is also quite intimidating, but we had the real Joan being incredibly supportive of it all. It was just, it was like the wildest six months of my life. I totally fell in love with the crew around me. I had a really bad personal life at that time and they all were, you know, uplifting me and supporting me. And I got to really find like a safe haven in that job. And so I just loved it. So you have Steel come in, which is like a heist thriller. It is.

36:59Coming to Amazon. Coming to Amazon, I think probably next year. And that is an incredibly like high stakes, cliffhanger every episode. it's fast paced and it is truly you won't be able to predict what happens in it it's totally it throws you off at every corner and it's fantastic oh fun I think I mean I haven't watched it because I don't watch it I'll never watch it but it's great and alongside that you also have a horror film called Trust I do which is my idea of hell because you're what trapped in like a panic room yeah almost like a panic room right well it's more like like a boiler room, which is even more.

37:42Oh, like a... Oh, no, Charlie X's boiler room. Yeah, you're trapped in boiler room.

37:51Which is our idea of heaven. Yeah. But yeah, that's going to be a really fun one as well. It's about this celebrity. She's kind of grown up her whole life on this, like American soap. She's like America's sweetheart. and photos get leaked, including one of a positive pregnancy test. And so she kind of goes away to get away from it all. And then some shit hits the fan and she has to go and hide in a panic room and you'll have to find out what happens next. Oh, wow. I'm sold. And Sophie, it is time for your fast food quiz. Are you ready? I'm ready. Okay, Sophie, what is your favorite way to eat eggs?

38:34Poached.

38:39Nick:no I've got the wrong card sorry I'm going to share this share this one okay sorry favourite crisp flame grilled steak McCoy's that was very descriptive I like that yeah that was quite good thank you and favourite former potato Hasselback oh not a jacket not a jacket I'm afraid this whole podcast has been about drinking potatoes I know I mean I've never tried a Hasselback with beans and cheese but yeah that could work I'm intrigued, right? Favourite pizza topping? I don't eat pizza that much. Oh, okay. All right. Margarita? Yeah, that works. What's your favourite pasta? You mean shape-wise? Yeah, either.

39:19Yeah, shape-wise. Okay. I mean, it ebbs and it flows. You know, it depends on the time of year. Thus life. It's a breathing entity. But it would be foo silly at the moment. Foo silly, okay. Favourite Sunday roast? You do a Sunday roast? I don't, I eat them, yes. My favourite Sunday roast would be a Brookhouse. What's a Brookhouse? Oh, where you go to eat it. But would it be chicken, beef?

39:46Nick:Chicken, it would be chicken, yeah. Chicken, all right. And finally, what was your favourite dish from your childhood? Emotional one to me. Yes, yes. It has to be, my mum's going to be so bummed out because this isn't one of hers. It's what I used to make after a night out. But still from my childhood. I was pretty wild back in the day. But I would come home and have spaghetti with Bisto gravy. Oh, my gosh. Yeah. Not quite sure how to react to that. Wow. Jesus, Steve. I mean, have you tried it? But there's a big spaghetti with Marmite. Oh, I've tried it. Yeah. So I can see how that can work. It does work.

40:29Nick:I'm not going to say no. Okay. Always try something. Maybe I'll make it for you one day. There we go. Have that card. You bring your bistow. I'll get the pasta and we'll do that as a little extra course for everyone. I'll send them off. Bistow's going to be... No, I can imagine it. I can imagine it maybe. Imagine quite silky. Yes. Yeah. I mean, it depends how much you whisk it, you know. It could be quite globby, couldn't it? Cheese with that? No. No, just pure bistow. No, but with Marmite pasta. But with Marmite pasta, I would put cheese in there. Yeah, yeah, yeah. that makes sense yeah actually this is a question for me Angela what cheese would you recommend putting with Marmite pasta oh Parmesan I see oh really yeah what do you put well I've been going between Parmesan and cheddar and I can't figure out which one I like more okay yeah I mean you want one that melts so that's why I think Parmesan works but it could become too salty because you've got Parmesan Marmite it could be too rich so cheddar could balance it and what about cheese would you recommend with the Bisto pasta the Bisto I'm not quite sure Daryl's cheese triangle I think those little baby bells just on the sides of the garment.

41:38Nick:Not unwrapped. Andrew, you're going to get struck off. You're going to get banned. I quite like a baby bell. I like a baby bell. What's wrong with a baby bell? Sell those at Waitrose. They're lovely. We have the end of the show question. Sophie Turner, for your chance to win this Waitrose goodie bag, it's full of Bisto. Just this. All of that. Sophie, here's your question. Should you choose to answer it, the goodie bag is yours. I'm obviously choosing to answer it. Let's find out. Hi, Sophie. Thank you, thank you, thank you for coming on Dish. You have been a dream. Thanks, guys. For your chance to take home the Waitrose goodie bag, please answer the following questions.

42:24Sausages or chocolate? Sausages. Sausages. Sausages. Massive congratulations to sausages. Yes. For that win. For that win. And Sophie, thank you so much for coming to see us. Thank you for coming in. Thank you. Sophie Turner, everybody. Thank you, guys. This was so good.

42:49Okay, that is it for season seven of Dish. Thank you for all your emails, comments and messages throughout the season. We have loved it, haven't we, Hans? We have loved it. It's been fabulous. We'll be back, of course, for season eight at the end of the summer. If you are feeling hungry after that episode, follow Dish on Instagram, YouTube and TikTok to see Angela in action making each of these weekly recipes. If you want to take them on, I'm the kind of cook that needs the visual. I have to watch a chef doing it for me to attempt it.

43:25Nick: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. If you do want to get in touch, please do. Email your questions, thoughts and suggestions to dish at waitrose.co.uk. Dish from Waitrose is a cold glass production. Waitrose, food to feel good about.