Suranne Jones, seared tuna with braised tomatoes & chickpeas and a crumble

0:28Looking for a snack that hits all the right notes? Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes. When I was filming Frauds, you were like my crotch. I don't know if anyone's told you this is like I requested to come on here. Oh, thank you. Oh my God, I've listened to every episode every night while I was filming for four months. No way. Oh my gosh. We can give her some feedback. I can, I could do. is a cold glass production. That was it about every night.

1:09Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartnett. And here we are. A dish. A dish at the table. Ready. You all right? Yeah, I'm ready. Yeah, yeah, yeah, yeah. Hey, we have someone joining us today from Oldham. I know, your neck of the woods. My neck of the woods. Are you good friends? You know each other? I don't know. I have met her. Yep. I have met Saran Jones, who was our guest today. I've met her on the radio a couple of times. But yeah, I've really liked her. She's really great. And now she's going to talk about her new series. Yeah, I mean, she's been in so many good things.

1:40Everything. Well, started in Corrie, didn't she? Started in Corrie, as we all did. Yeah. Dr. Foster, Gentleman Jack. I'm joking, I'm joking. Did you used to watch Corrie? I did. My mum loved Corrie. I remember it when there was Rita there, who ran the corner shop. Saran Jones, unbelievably, not actually into talk about Coronation Street. Yes. Because that was 25 years ago. She's on to talk about her new show, Frauds. Yes, I've watched a couple of episodes. Which you've watched. I've not watched. It's very good. Well, I'm happy that we've got an old Maroon. I've just been in Oldham this weekend.

2:10Have you? Oh, yeah, up for Liv's birthday. I went up for Liv's birthday and I went up and I drove up on the Friday and it took me quite a while. And Friday. Friday's a nightmare. And then my mum, we're not going to talk about every episode, but because of the gluten, is like, oh, what are you going to eat now? Well, what are you going to eat? and I'm like, just not bread. She's like, oh, I can't believe this. Well, you're coming up, tell me what you want. I'm like, just anything but wheat. That's it. That is literally, oh, I can't be doing with this. I'm getting all in the fuss. So I went, just go and get some fish and veg.

2:45I'll be fine, yeah. I'm going to have that. Can you have potatoes? I said, well, do they have wheat in? She was like, I don't know. Getting all stressed out about it. What about this broccoli? I was like, well, that's not got wheat in it. That would be ridiculous. I swear. She's like, oh, well, I'm all stressed now. She didn't ask you for the time. I'm all stressed now. I'm all stressed now. And then she'd go quiet for a minute and then she'd go, what about rice? It's not got wheat in it. Just wheat. Oh, I don't know if you come in and go in. I'm going to send rice. It's so dramatic. Anyway, so I made tea.

3:16Really? I wonder where you get it from.

3:21Go on. I made tea. Yeah. And we had like little potatoes. Lovely. And we had some steamed veg. Very nice. And then I pan-fried some salmon. Lovely, lovely. So my mum was like, what are you doing with that? I said, I'm just going to pan-fry it. She's like, are you sure I normally put it in the oven for like 25 days? And I was like, no, just put it in the pan. She's like, oh, I don't think you're going to be fishing a pan like that. I said, I watch Angela Bloody Hartman do it once a week. Well, how long for? I said, three minutes. A week, mum, a week. Three minutes. Three minutes, no way. Anyway, so I did it three minutes with the skin.

3:58Three minutes the other side. Three minutes the other side. Lovely. I actually took it off. I like earned it. A little earlier. She gets it down on the plate, cuts it. No. I had to re-cook it for her. Really? She likes it dry. Yeah, like. Dry. Dry. All the white protein coming out. No colour of salmon. And then she's like, oh, it's lovely. Like, wouldn't have it. Wouldn't have it. And then anyway, the next day I was like, she's like, how are you? I was like, yeah, I'm a bit tasty. I was like, you probably feel a bit funny from that salmon. Not cooked, not cooked, that. Shout out to Eileen. Not that she's listening.

4:31Love Eileen. Before we get surrounding, what are we going to be talking about that's seasonal produce? We have blackberries. I love blackberries. What do you do with your blackberries? Just pop them in my mouth. Pop them in your mouth, lovely. Yeah, very nice. A bit of breakfast. Do you love a crumble? We're doing a crumble today. Love crumble. Blackberry and apple crumble, a little bit of cinnamon and some nuts. Love a berry. Good for your gut health, all that. Did you make a crumble at school? I have really strong memories of making a crumble at school. I really thought I was like Angela Hartnett when I was making a film.

5:00Yeah, right. And when did you give up home ec then? I've got an A in it. Well, well done. There you go. I did a pad thai and a fruit crumble. Pad thai? How sophisticated were you laughing, Oldham? We didn't do a pad thai. Look at you. Was it a packet pad thai? No, I made it properly, yeah. Very nice. I had delusions of grandeur in Oldham. Mmm. That was the perfect one. That was sweet, cold, lovely. Right, let's get Saran in, shall we? Let's do it. Okay, time for our guest today on Dish, an actress who is living proof that when it comes to producing stars, Oldham really delivers. A round of applause.

5:36Is that for you? It's for both. So, Rann Jones is here, everybody. Hi. Yes, Oldham. I never knew you were from Oldham till today. No. No, well, that's a lie. A few days ago. Yes. Yeah. And Chadderton. Chadderton. Are you Chadderton? I'm Royton. Yeah. Yeah. Neighbours. It is neighbours. It's a whole new language. I'm Chadderton, I'm Royton. We used to go and pick my friend up from Royton's girls' school. That's where I went. Is it? And we used to do fake letters to get her out of school. And I remember one particular... Yeah, one was, your dad has lost the pigeons and he needs you to go back. And they let her out of school.

6:21Straight in the car. Pigeon letter. Yeah, love that. Get her out. Shout out to Leanne. Well, dead nice to have you on. Now, the last time I think I saw you or spoke to you was when we were celebrating your BAFTA win for Dr. Foster. Oh, wow. Which, so I just had my boy, so that must be nine years ago, maybe 10 years ago. What was your memory of that, the BAFTA win? Do you remember that moment of going to the BAFTAs? And did you know or did you get a sense that you were going to win? So I'd had a baby. it was eight weeks and that was my first night out. Oh, gosh. I had just fit in the dress, was feeling a little bit milky and all that stuff, you know.

7:04Nothing really... And then they keep you waiting for ages. Right. And then I was getting tired. I was worried about my boy. Yeah. I was falling asleep. My award was the last award. And then I found a chocolate underneath the seat and I was like, I've got a chocolate. You know there was a chocolate underneath the seat. This will save me. This will save me. Energy, yeah. But by the end, I was like, so desperate. I don't know what I said. Still can't remember what I said. And they told me, listen, afterwards, you have a picture together. And all I said to him was, I've just had a baby. So he was like, okay, great.

7:40Here's your BAFTA. I was like, okay, I'm going to go home now. And then I was chasing the bread rolls with my agent around. All around trying to eat something. Wow. So kind of like a mad time to win like two huge life moments. Yeah. And then I've got pictures of, so I put my husband's bow tie on my tiny little baby and sat him next to the BAFTA. And I've got that picture. Oh, sweet. Mental time. Because I'd just lost my mum as well. So it was like three huge, everything happened at once. Wow. And where do you put like a wart out? Do you put BAFTA out? I do. Now, maybe this is because of, you know, like being from Oldham, being from Fox Centre Lane.

8:21Because I listen to loads of people saying they don't put it out and I'm like should I be hiding mine? I have mine out because I'm like that girl who you know was like 14, 15 who was like just wanted to do this as a job she's got a BAFTA. So yeah mine's out. Yeah but it's a good one as well do you know what I mean if it's like a bit of a rubbish award you might be like it's alright but not only is it good and it's steeped in prestige it also looks great at BAFTA. And it looks great and it's really heavy We should do your likes and dislikes because we are going to eat in a second. So a fantastic list, by the way, that you gave us.

9:00You really have like nailed this. We'll start with your likes and love, which are kind of categorized. Yeah, it's very well organized. Salmon, tuna steak, tuna tartare, sushi, prawns, soft beef steak, no gristle or fat or chewy bits. No, thank you. No, thank you. Now, I love this because we ask and you gave the answer. This is exactly what music to a chef is, this. Only just started eating chicken again, but I'm still fussy with it. Why are you cautious of chicken? So I've been through every like, I'll go vegetarian, I'll go vegan, I'll start eating meat again, I should eat some protein. So anyway, now I'm back on everything.

9:40Perimenopause, get that protein in, things change, don't they? So, but chicken, I could never go, like when I went back to it, it made me, I have like a quiet, a bad gag. Right. Right, reflex. Reflex, yeah, response. It's when something makes me upset like that. I think about it all the time. Right. And so once I've got a little bit of something in the chicken, which you get quite a bit of, or maybe you don't, depending on the quality. Yeah. Or the gristly bits, like at the top. There are some things that do do that and once you've done it once, then it's in there. Like, you don't want to think about what an egg is when you're eating an egg.

10:18No, exactly. It's mind over man's egg. Yeah, like don't think. You don't want to think like that. So I feel that, yeah. Lamb occasionally. Love a roast. Pigs in blankets. Then we go from proteins to cuisines. Pasta dishes with a tomato-based sauce or pasta with fish and wine or cream sauce. Love a breakfast. I love a breakfast. Love a breakfast. To wake up starving. I go to bed, like, excited for the coffee and the breakfast the next day. Oh, wow. Love that. Most eggs, especially shaksuka, grilled cheese, toasty. Indian, not too spicy, Italian, garlic and everything. Correct. Garlic, we love that.

10:54Absolutely correct, yeah. And then we move on to... Oh my God, it goes on. All right, it continues. So I'm going to actually make some food. Yeah. See you in a couple of hours, Ash. Yeah, see you in a few. I like this sort of miscellaneous and northern section. Gravy and vinegar. So much gravy and vinegar. Oh yeah, yeah. Did you have concern from your family members when you moved to London about gravy? It was big at my house when I moved to London. What, that they don't do gravy? Yeah, they were like, don't do gravy. Would you put gravy on absolutely anything? To an extent, yes. I mean, not a dessert.

11:25No. Obviously, but... I don't want, like, pasta, but yeah. No, yeah, but... All meat. All meat, pies. Pies. Yeah, potatoes. Chippy, obviously. Obviously chippy. Yeah, obviously chippy. We're going to continue with Saran's likes. I've been busy. I don't know when I have time to do this. When they fit this in, I know. Bloody hell. Longley Farm Cottage Cheese, a good salad, Dips, crisps, most veg, tuna mayo, salad cream, sandwich with salt and vinegar crisps, jacket potatoes. I love a jacket potato. Naughty pub lunches that maybe aren't made fresh. Do you know what I mean? I love that. I know exactly what you mean.

12:00Every now and then, there's no nutritional value. Frozen. Yes. Frozen pie. Yeah, love that. Chippy teas. Yeah. Do you still get chippy tea? It's rare, but I spend a lot of time in Norfolk. Yeah. So by the sea, Sea, fish and chips, sand, delicious after a swim, beautiful. Perfect, yeah. The dislikes are briefer, but they're also specific, which I love. Yeah. And artichoke, a dislike, except for one place in Tenerife. Where I feel frauds. Oh. What did they do to it? So I've always said, I don't like aubergine, don't like artichoke. Yeah. But they had toasted almonds. Right. On it. It was, everything was very flaky and soft.

12:46I don't know what they'd like They fried the artichoke? They'd fried the artichoke and then the toasted almonds and there was an oil on it Right And that with their tuna tartare was so because there was only one place I'm not dissing Tenerife but there was only one place that we went to and every time I ordered this artichoke after 46 years of saying I don't like artichokes You were like ooh one more artichoke And how long were you out there when you were filming frauds? Four months Wow so you were there Or weekly for sure. Weekly, weekly. Yeah, yeah, yeah. Okay, wow. Yeah, the celebration at the end.

13:21And you do love cheese, but nothing strong, nothing stinky. No. We were questioning whether or not anyone actually does like smelly cheese, or they just pretend. My hobby does. Oh, yeah? Yeah. Okay. You must like smelly cheese. Do you like a stinky cheese, Ange? Yeah, I love a stinky cheese. Yeah. Anyway, round of applause for this list, by the way. That is a faster-worthy list. Now, usually at this point, we'd have a little chat, and we'd leave Ange to, you know, perfect the dish or whatever. But we know you love dish and you love a cooking show and you love getting up close and personal. So we thought maybe you'd like to go and have a little nosy.

13:54Let's have a look at what Ange is doing over there. What's going on? Are you happy with your tuna both quite pink? I like it pink. Yeah. Do you? Perfect. Yeah, love. See, I can't cook. That's why I'm thrilled to be having a... No, I can't. Do you know what it is? I struggle to look after myself when I'm away filming. Right. Because it seems to be last on the list. Right, yeah, yeah. Like, especially now with, like, producing and... You're not just acting, you're everything. Yeah, so it becomes a little bit... Which is why I said I listen to every episode, because you were in my ears every night filming this.

14:32And I was like, who's going to be on tonight that I can be my friend? So cooking is... And when I was in Spain, it was just cheese, meat and carver. Yeah. Are you just putting extra oil on top? I'm just putting because that's hot oil and that will seep through to cook it a little bit more if you need it a little bit more. Because sometimes it can be dry. Yes. Yeah. But I think this is quite pink. But if you need it a bit more cooked, I can always put it in. Right. You made me tell you, sometimes it can be dry. Not when you cook it. Not when Ange does it. So what have we got here, Ange? We have...

15:08So we have seared tuna with braised tomatoes and chickpeas. Okay, delicious. Finished with lots of parsley. And if you're happy with the cooking, but if you need it a bit more cooked, you guys. No, this is perfect. That is perfect. Absolutely perfect. If that were my mum, she would be saying what Eileen says. Undercooked. Put it back. I know my mum would say, get that back on. Get that back on. That's nothing like my tuna. Oh, my God. No, I love this sort of thing. It's actually making my mouth full water. Full water. On approach. This really works well together, doesn't it? Like tomato, tuna, chickpea, parsley, lemon.

15:38Easy. And it's so easy, honestly. You could make this. I know you say you don't cook, But you could so make this. So pretend I'm a five-year-old child. So you chop a shallot. So if you don't have a shallot, you could chop an onion quite fine. And garlic, you could grate that on a microplane or a grater so you don't even have to chop that. In a pan with some oil. Cook that for about three minutes, three or four minutes. No colour, just soft. Add your tomatoes. These are fresh tomatoes, cut in half cherry tomatoes. And this harissa paste, this smoky harissa paste that you can buy from Waitrose ready-made.

16:09Add a bit of chicken stock. add your tin chickpeas, and that is it. That's all it is, and cook it for about five to ten minutes. Wow. That's it. That is it. So that's what I mean. It's all stuff in a way you've got in the store cupboard. And if you don't have fresh tomatoes, because we're going into autumn, you know, you can get tinned tomatoes, like baby cherry tomatoes, you could do the same thing. So that is it? That is it. And then once that's done, you can just leave that? One tin, chop a tomato, boom. Yeah, when that's done. And you can make that the day before, and then serve it the next day.

16:37It could easily last for two, three days in your fridge. Then you just do your tuna in the pan. Tuna in the pan, yeah. And then how do you go about, if you go into the fish countering weight trails, do you just say like... At least about 120 grams. 120 grams. So I like three tuna steaks or whatever, how many you need, yeah. And then you get them out the fridge. Get them out the fridge so they're room temperature. So that they don't sort of, you know, contract in and get... So they're not tense. Yeah, exactly. That's the word I'm looking for, tense. And that's it. Seria about a couple of minutes on each side, depending how much, you know, like I said.

17:06Our mothers like it well done. Yeah. You know, I like it pink, you know, however you'd like to cook it. And that's it. You could do that. I know. I think so. And I could, and I'm listening and I'm like, I could do that. I'm going to do that. Next time I go away, I'm going to set myself up in my new apartment, which is what always happens when I film away. Yeah. And I could do this big shot once. Yeah. And then I start filming and everything falls apart. Yeah. I think it's a lot. And then you've got like thinking about the day, then you've got to learn the lines for the next day. Yeah. Yeah, sure.

17:37You can't be whipping up a tuna steak at half nine at night. But I could. Oh, you actually could. I could. That's quite easy. I mean, that is quite easy. That is quite easy. But also, that base, I think, you can use for loads of stuff. You know, you could put cod on that. You could do it with chicken thighs. You know, it would work really well. You name it. You place it. Do you know who I listened to on this podcast? It was Keely, actually. And she described my... Because she doesn't cook much. No. And when she was saying that, she just has... Having at all. At all, yeah. and she has like great sandwich or bits of cheese from the fridge or a cracker with something or this and I was like you're like my food spirit you two should do a food podcast yes yeah you should where can you buy your crisps yeah come with it we buy some crisps yeah exactly I'd love that I'd love that that would be great if you want to try this recipe at home waitrose.com forward slash dish recipes there's also a wine pairing it's a champagne It's a champagne.

18:38It's a champagne with it. So it's champagne Telmont. It's a reserve brute and it's delicious and it pairs wonderfully with it. With the tomato. Very nice, yeah. We've got to talk about fraud. So I've not seen fraud yet. And just watch the first two. The first two have just come out now. They're on ITV1 and ITVX. But the premise of this, we were saying before you joined us, is so up my street. And we thought rather than us tell everyone, you should tell everyone. So me and my friend Anne-Marie O 'Connor made Maryland together. Yes. And it was cold and we were in Ireland and we were just about to start first day filming and our producer, Alison Owen, came over and she said, what's next?

19:20And I was like, we haven't even started this one yet. So we kind of went, well, we have been talking about something and off the cuff we said we want it to be hot because we were in Ireland and it was freezing for a damn frame. We want it to be away somewhere abroad. um it maryland was like a gorgeous little small um kind of old-fashioned um tv show so we said we want it to be big like the opposite of this i said i'd love some drag queens in it that'd be great um and then we loved uh risky business yeah we you know we started to just like give references of like so you had a pinboard and put in all those things yeah and it it came about like that And then we went into a writer's room and then we just started to plot this heist, but based on toxic female friendship.

20:11Yeah. I love a heist film. I just think as a viewer, you know where you're at as soon as it starts. So you're like, oh, I'm Bojah. They want to rob someone. And you're kind of like a bad influence in this show, would you say? Yeah, so I described, so she's called Bert. Yes. And I described Bert as an addiction. so everyone kind of likes to be around her is intrigued by her, gets a bit high off her and then feels really mucky and dirty when they've been, you know, like when they've had too much of her so, and to Sam played by the brilliant, gorgeous Jodie Whittaker they're like the side of each other's coins and so they're old friends and they rub each other up the wrong way and me and Marie just felt like a toxic female friendship isn't ever discussed.

21:02No. Because I think we've all had a BERT in our lives, especially women. You can't say no to. You can't say no to. And then when you grow and change, get a job, start a family, whatever it is that you, you know, you just grow up. Sometimes there's a BERT that's always going, I want to play out. Do you want to do? And that's who she is. In trouble. And she's fun. And she's funny. Because Anne-Marie's very funny. And so I think that she's, yeah, she's got charisma. The look was something that I couldn't wait to get rid of with the tattoos and the blonde hair. It was quite, by the end, I was just like, I'm ready to get rid of this hair now.

21:43Which is why I type back all the time because it's still under there. Oh, really? Yeah, I'm waiting for it to grow out. Yeah, yeah. You can see frauds right now on ITV1 and ITVX as well. The first episodes have been out for like a couple of days. since this aired. So yeah, go and check it out. And also we want to talk to you about Film Club as well, which is written by Amy Lou Wood and also stars Amy Lou Wood as well. Excuse me a minute, I'm just getting dessert time. Oh yeah. Are you getting the dessert time? Yep. Oh yeah. I'm so thrilled, thank you, because I know you don't normally do dessert.

22:13We don't. We don't. But if you want a dessert, I'm literally your stalker. We'll do you a dessert. Yeah, we do. And how is it working with Amy Lou Wood? Because she's amazing, yeah? Oh yeah, amazing. she is just as delicious as you would imagine she is and um she has the eyes of my own child like the the big brown eyes and my little boy's got these big brown eyes as well so every time i looked at her i was like oh um i mean at first when i got the call i was like i must be playing your sister yeah which wins and then they're like no you're playing her mother i was like how old is amy leeward how old will i be in this but i actually could be a mother I just forget that forget how old you are don't you me you know it is me you can also see Film Club right now on BBC3 now before you joined us we were talking about Coronation Street and the sort of power of Coronation Street in our respective households yeah you know it was you had to sit and watch it yeah was it the same in your house growing up I mentioned yeah yeah in my house Corrie was huge and then when you go to Manchester you'd go and visit Granada.

23:23Do you remember? Like the old Granada studios. And so I'd be having all my auditions there as well. So like constantly going weekly, trying to get a part in anything that was on ITV. But my family, like my Nana Bertha, my Grandad Bob, all the aunties, like that's the Holy Grail. And how did the family react? Because I imagine telling a Northern family ring, Corrie, like everyone's head must have been like, wow. You've made it. You've made it. Our Sarah. Our Sarah's in. Our Sarah's in. Yeah. She's gone to marry Steve McDonald. And it was really like so huge at the time. It was like 19 million people were watching Coronation Street when you're in it.

24:07So how does life change when you're in a show that's on, you know, a few nights a week that 19 million people are watching? Like things have changed so much. like the landscape of TV and content and, you know, how we watch, because we don't watch it as a, like, water cooler moment. It's just, you watch it when you want, you're fed, like, what you should be watching, all of that stuff. But when I was in Corrie, like, everyone sat down and watched it. And those big events like Karen's wedding or the christening where she batted Tracy Barlow, I found those shoes the other day when I was, like, looking at all my bits of the red shoes.

24:44and the heel is really worn down where I kept smacking the wall. Yeah, like that was, it was so big. And, you know, we were chased by Paps and we were, you know, the Soap Awards was, when you were in that room and like every member of every Soap was in that room, it was wild. And we were in Manchester, Manchester United was huge. So the focus was on either the Corrie lot or the Man U players. Yeah, it was that good time. It was good. Oh, yeah, it would have been time with Beckham and Giggsie and all of that. Yeah, Ferguson. It was fab. And I went out a lot and I enjoyed myself. And I was early 20s.