Tim Key, sticky sausage & apple braise, and a beer

24:33Champagne on a flight. Yes. That's just, that feels like it's a betrayal if someone's offering you champagne on a flight. I'm talking about when you're doing a job and they're flying you there and then suddenly there's someone offering you champagne. That's, you know, you'd be mad. You've got to take it. Of course. You're mad at the time. You have to take it. Just knock it back. And that's part of the routine now of like on a flight. I think I know what I'm doing. I think I know how I'm getting a transatlantic flight done, which is the champagne and then it's a beer when that's offered and then there's another one with my lunch it's watching Die Hard and then sleep.

25:11I love that for you. That's a nice flight. It's very simple. Dislikes. I don't like cream. You don't like cream. Correct. Yeah. You don't like cream. It says even though you've put b 'niffi pie you'd like to what did I say? B 'niffi. I'm not going mad here. Don't gaslight me. You did say b 'niffi. B 'niffi. Yeah you're tromping me. Yeah. Don't look at me like that when you've said Benefi. That's insane. You said it's crystal clear you said Benefi. I said Benefi. Did I? Yeah. Yeah. I'm not an idiot.

25:52You may have got away with that with Helena Bollam-Garter. I refuse to be troll. Binoffee Binoffee Well I eat around the cream You eat around the cream Yeah I do eat around the cream Okay that's good to know Very good to know I think binoffee pie Is probably my favourite Because it's I guess that's One of those things isn't it It's my father's favourite So it's my favourite It's your sort of Yeah generation Yeah so I'm guessing My mother could cook A mean binoffee pie Yeah Because your mum Was a good cook right Yeah fantastic And when you were growing up Was you look forward To Carol's dinners And do you still get Nice dinners off Carol Uh Carol It's funny you saying Carol.

26:30Have you met Carol? I've never met Carol, but I'm talking like I know it. Yeah, you really are. How is Carol? No, Carol... God, actually, weirdly, I think Bill is doing a lot more of the cooking these days. But I mean, like, you know, Carol's the OG. Yeah, I didn't have Bill down as a cook. No, but he can cook. Well, he was obviously cook when we go camping. Yes. But Carol, her... I would say her greatest, her finest crowning moment was a pork and ginger casserole that she used to... I don't know. You know when your parents have dinner parties and you're like about 10 and you get to try something and it's all, you know, the atmosphere all changes in the house and you've got these sort of adults there.

27:08And I do remember this ginger and pork situation, which is very nice, yeah. I loved that feeling when there was a dinner party. It's kind of mad, isn't it? Yeah. I hid behind the curtains once. Oh, yeah? Yeah. I got in too deep. Well, you know, I didn't see much. I was behind the curtains when they sat down. and so we're probably talking about sort of, you know, 8.15 and I'm sort of, it's past my bedtime and then I'm like behind the curtains to the French windows probably for another 20 minutes and then just thinking, I've snookered myself here. There's no, you can't pop out because that's in that five minute window.

27:45It's too long. It's too long. So I don't know, I mean, in my mind I'm still there. I think this is a new one of me was born and that's who you're talking to. I think that guy just did a practical joke that went so wrong that he stayed there. Oh my God. Just sort of listening to Mick Tyler. I'm just trying to think of baby Timkie. I'm just like absolutely petrified. I'm imagining you just small in pyjamas but with a beard. With my beard. With my book of poems.

28:20Oh God, it was horrible. Oh, God, it is good. Oh, that's great. So I've made sticky sausages in an apple braise. And these are the New Market sausages. Amazing. Which, and it's the cuts of meat that make them, really large cuts of meat make them extra juicy and it's their spice mix that they add to it. And that's what gives it that New Market sausage. I think this is bringing back memories. Is it? Are you happy with these? I think they do. Good memories. Yeah. Not bad. Not bad. Childhood memories. Oh, great. They work, they work. So a New Market sausage, right, but it's got like visible fat in it.

28:52Visible bits of fat and meat in it. You like a limark, is it? And you have done a little gluten-free one. Thank you, Angela. Thanks for being so thoughtful. That's all right. No problem. I like this apple gravy. Oh, yeah. Tell us about this, Ange. This is such a simple supper dish for everyone to use. So first of all, just brown your sausages in a pan. Just nicely brown them. A little bit of oil in there and brown them. Take them out of the pan. Leave them to one side. Then have two red onions and one apple. and slice them into nice thin slices, like sort of segments, really. So cut it in half, cut it in half again, and keep cutting it.

29:28And then just saute that all together in that pan that you had your sausages in until they start to caramelize a little bit, start to get a little bit of color. Then add your chicken stock, big spoon of whole grain mustard, a little bit of honey, add your sausages back into the pan, chop time, and then in the oven for about 15 to 20 minutes. It's so easy and quick. What does the oven do? Well, it basically cooks the sausages through. I knew it had to be, yeah, whoa. No, but also the sauce will start to thicken as well. And if it's not quite thick enough, you can reduce it a little bit more on the stove.

30:03And all the flavours kind of... All the flavours stick together, you see. And then you have these. And if you want more mustard, that's why I put extra mustard. If you want more whole grain or Dijon there, you can have all that, you see. Can you talk to me about the mash? Because this mash, my dad was very anti-mash growing up. Really? Why is that? We never really had it. He just didn't like it. Okay. So he'd never have it. So, you know, you just don't... I don't think I'd have it till I went to uni or something. I'm just like, not at it. But this is delicious. This is potato, butter and milk.

30:32How much butter? A fair bit of butter. Probably more butter than milk. I'd say for about, I don't know, a couple of kilos, you're talking about 150 grams maybe. It's not so much, really. Great mash, Ang. It's really, really good. Really delicious. Didn't you have like mashed beef with Simon Rimmer and Matt Tebert? I didn't have mashed beef. Well, they were getting jealous of, what was it? So when Bob came on, Bob Mortimer, he said he'd been on Saturday Kitchen and he had been on Sunday brunch the same time and they both did delicious mashed potatoes. And then he said, and then you said, would yours be any better?

31:09And I said, I'd beat both of them. I can make better mashed potatoes than Simon Rimmer and Matt Tebert. So these guys have now said there's beef everywhere. Yeah, mashed potato. Tato, Meshko. Tim, you're actually making a film about the Meshko. We're filming with him later in the year. Where are we going on that? I'm playing Rimmer. Yeah, you're playing Rimmer. Don't laugh when I drink as I'll spit it out. I'd be a fantastic Rimmer. I'd love to play Rimmer. I think so. I'd watch. I'm actually serious. No, I don't. Because also, I really like him. He's a lovely man. And I think I could probably do quite a good Rimmer.

31:48And I wouldn't say that about most people. No. I think I'd be out of my depth. But Rimmer? Yeah. You could play a Rimmer. A lot of awards go to people who play real life people. Yeah. That's what you're aiming for, is that it? What, in Rimmer? That could be your... Who's my lovejoy? I think the film is called Rimmer, for a start. Yeah. Tim Key's Rimmer. Tim Key's Rimmer. And the plot is this mash stuff, yeah? Yeah. Would you play yourself? No, I couldn't play myself. So who do you think, who would you like to play you? Oh God, no, I'm not answering that question. Oh no. We could have our friend Helena from Cheat Toasters.

32:24Helena Bonham Carter from Dish. She doesn't eat meat. She doesn't have to eat the meat, she's acting. Sorry, yeah, of course. I'm sure she doesn't f***ing live in the forest like she's played before either. Has she done films where she lives in the forest? I don't know, probably. If you want to try this recipe, then you can get it on waitrose.com forward slash dish recipes. All the recipes, all the ingredients are on there. What's the wine pairing with this, Ang? Got to be a red. Got to be a red. I haven't finished talking about this food yet, but do your wine. So we have a Chateau Maris organic and it's a medium bodied red with berry notes.

33:03Well, my question is, would I be able to cook this? Yes. Yes. Of course you could. Love that. Yeah. I mean, the gravy. Are we saying it's a gravy? Yeah, I say it's a gravy. Are we saying it's a gravy? Yeah. Well, there's more going on than a usual gravy. Yeah, there is. In fairness to you, I usually think of a gravy as sort of slightly more liquid. Yeah. Well, I reduced it a little bit because I think we want that stickiness and sweetness and that. So you could have it a little bit looser if you wanted to. I wouldn't want it looser. No. Thank you, thank you. I think you've reduced it to the right amount.

33:38Thank you. And you could easily make this. I wouldn't like the sausages reduced, I must say. No. Don't reduce those. Three is good for me. Don't reduce those, please. Don't reduce those, please. In the sort of, you know, in the chef wars, what are the cornerstones that a chef would hate for someone to say that another chef does that better? Is mashed potato one of the cornerstones of chef wars? Well, I think it's more that each chef or restaurant's known for. So I'm known for Italian food, so I wouldn't particularly like someone who said, much better pasta over that place. Because, you know, you want to think you're doing really good stuff.

34:16I reckon most male chefs want to cook the best steak, I think, easily. Of course they would. You know, they'd like to think they cook the best steak. It's a very macho dish. It's a very macho dish. I don't like it. Truly. Maybe that's why. Do you have, like, a direct pasta rival? Great. Oh. There's restaurants. I tell you, the restaurant, I think, is the best in Italian food at the moment. and she's not a rival. No, he's about to relaunch. Pizza Express aren't pissing about.

34:53Anyway, go on, who do you think is your... No, Jess, who runs Canteen in Notting Hill. Oh, yeah. She's a good mate. She's fantastic. She's a really brilliant chef. And I always go to a restaurant if I think, I don't want to eat in it, and I'll go there and have a great Italian. I really want to go. And I would happily, if anyone said to me, you're running like Jess's Canteen, I would take that as a compliment because I think she's doing such a good job. Well, with respect, it wasn't the question Nick asked. Okay. Who's your big pasta rival? I'm not going to say that. Shut up the pair of you. We want to hear a spaghetti arsehole.

35:26Yeah. Who's the spaghetti arsehole? No, no, no. No. I think you were like this as a kid, weren't you? You've got that cheeky little face. That sort of thing, yeah. Behind my curtain. Behind the curtain. I love behind the curtain. We had to talk about The Ballad of Wallace Island. Yeah. Because I loved this film. I saw it a couple of weeks back. Cried my eyes out. I thought it was so brilliant and so funny and such a unique tale. And I don't know, I just loved it. And I watched so much stuff for work and pleasure. Of course. And I don't know, it just really got me, really moved me. I thought it was brilliant.

36:03But it was something that you have been working on for a while. It was a short film initially, right? Like what? 20 years ago? 10 years ago? Yeah. Me and Tom Basden wrote it. We were living together. Doesn't matter where, does it? Yeah, we like to know. We like to know details. Kentstown. Yeah. And yeah, we wrote a short film and then he met a director because he did a Barclays advert and then the director said, got anything else that's like, you know, a bit more substantial? Yeah. And he said, yeah, we've got a short film. Right. And then we shot it and yeah, it was just like a really nice experience and we were both quite new and hadn't done much on camera and Griff who directed it, I think it was like, it just sort of was very special for all of us and then we edited it and when it was finished I think we all just loved it so much that it just stuck with us I think and I think we're all kind of, yeah, I definitely can speak for Tom in this he loves to just move on to the next thing and I think I do as well but there was just this weird thing where it kept on coming back into our minds that maybe there is something more with it even though the short was quite a small story and the feature is also quite a small story but we worked out I think it was Tom worked it out how you could turn it into a feature which is to bring in another character from his life who he was with before and then amazingly that sort of 17 year period between writing them just worked in our favour and kind of became what the film was about about people being stuck in a certain part of their life.

37:38And so I feel like whatever we would have written 17 years ago would have been nothing like this film. And all of our kind of life poured into it. It's a really special film. And I think it's got so much heart to it. I've never made a film before. And I don't know whether we'll ever make one like this again because I feel like there's, I don't know, there's so much of our lives that have gone into it. Because me and Tom are best friends. And yeah, so I kind of, throughout the whole process of it, of people starting to watch it and like word of mouth and it staying in cinemas for, I mean, just it being in a cinema was crazy to us, but then people started to watch it and people have been very nice about it.

38:14And I don't know how that's happened. I feel it's partly because we worked really hard and tried to do it really well, but I think there's something else that happens, which is like luck or alchemy that you can't really expect for your next film that you hope will happen again. But I kind of just really appreciate that on this one, all of the planets seemed to you know match up and it sort of was something that we were just incredibly proud of and it's been like you say it's been such a great reaction because it was at Sundance and everyone's I wasn't there but everyone stood up and did a standing ovation and then it's done incredibly well over the year and then even like Richard Curtis who hello hello hello good at making films quote said it is one of the ten greatest British movies of all time come on that's pretty good Come on.

39:01Come on. Come on. That's good. Yeah, that is good. We're voting that. Tens a lot. Yeah, tens a lot. Could say top five. Tell that to your brother. Could say top five, yeah. So I'm having a dis-a-runner now. I'm dis-a-runner. Well, I'd like to try and remember where are the nice pubs in London where they chill their glasses? Oh, yeah, where? I don't know. Oh, I don't know. But it really rings a bell. I think I've been to one in the last week where you order the, you ask for the drink and they go into a fridge and they're like, ice cold, the glasses. I need to think what that is. I don't know, but do you know what?

39:38We've talked about it before on Dish, I'm sure, where we talked about massive in Japan or when I've been in Tokyo, every bar, the glass is cold. I know. The glass is cold. Not a big effort, but a huge return. I'm like, whoa, the glass is cold. It's amazing. We just don't do it. We're doing like Spain. Space. Space? No, no, Space Behind the Bar. Oh, indeed. Yeah, when I was up at, you know, Jupiter the other day, there was loads of cold glasses. Do it in space. It's another movie. And, you know, in space. Me, in space, setting up a bar with nice cold glasses. Well, nice of this. Cheers. Not an Indian restaurant, but, you know.

40:23No, next best thing. A disarrono, next best thing, yeah. I don't know if I've had a disarrono in years. Oof. Mmm, it's nice. Would you like an ice cube? Yeah. I'm not sure I thought that was wrong. Bit my tongue there. Bit my tongue not to say obviously. Thank you. That was so incredible. That's great. There. Yes. Ooh, a disorono. Do you ever have a disorono, Ange? I don't, actually. We cook with it. Put it in desserts, yeah. Hey, we need to talk about your tour. Well, we don't have to do it sold out. We do. Whoa! We don't need to do it. We can just have a fun chat about others' time. Yeah. Wait, it's sold out?

40:59I think so. Wow. Oh, you know so. Yeah. Hey, that's good. I expect nothing less than... No, no, I didn't expect nothing less than... Respect, yeah, yeah. Small venues, three nights. It's not really a tour. One person. It's called Loganbury. It's called Loganbury. What can we expect when we can't buy tickets to Loganbury? Loganbury, I don't know, really. I find it difficult to talk about my life thing. I think it works best if you just come along. We'll just come along. Yeah, but it's like a mixture of kind of poetry and, you know, I yell I say stuff talk to people sold throw my poems down drink Cronenberg Soviet lounge music and then it ends and we're done Soviet lounge music I'm going down it's the classic it's the basic it's like Billy Connolly yeah if you do want to get a ticket tinkey.co.uk although we think it's sold out so do you know what we're adding dates oh all sorts of things due to popular demand Well, yeah, why not?

41:58Do you remember your very first foray into doing a live show? Yeah. How old were you when you first started doing it? The first time I did a solo behind a mic, I mean, I can't even bear to think about it. This is very triggering. But I did it probably in about 2002, but I couldn't really work out how to do it. And what was it that made you want to do it? I think it's the most terrifying form of performance. I did it because I sort of gradually found myself accidentally in that world, but in a sketch show and just doing comedy. And then I think I just, without like overthinking it, I think I wanted to do, I think it feels like it's the most pure form of comedy.

42:42It might not be. I don't necessarily think it is, but there's definitely something about it which is quite gladiatorial. Yeah. And which feels like it's just something that you should try because it's different from being with your little sketch group, which I really loved. It's kind of how probably me and Tom learn how to write and perform and stuff like that. But there is something about just this both horrible and exhilarating about walking out on your own in front of an audience who have come to see you. But it's a very difficult place to get to because you have to, like, die several times on the way and you have to be on the N15 night bus and lose your trousers.

43:31It's not like plain sailing. Yeah, it's not easy. It's not like a lot of jobs, you know. There's moments where you're, like, really, really soul-searching and wondering why you're doing it. But I don't know. It's probably the same when you're in your job where you start and you're like, I can't, I literally don't know how to do this. and there's people doubting you and you've got your own self-doubt and you're serving up a load of crap. Thanks for asking. But I mean, like, that's the thing. That's what you're sort of dealing with. I'm trying to learn how to do it and I even know that what I'm serving up to these people, I'm not enjoying that.

44:07And then you need to get to a point where you are loving what you're doing and then your people, your audience, or in your case, your customers, are enjoying what you're serving. It just takes time and it's kind of very rewarding. Obviously, you spoke about Tommy being your best friend and everything. Would he come along and sort of criticise, not criticise, give you feedback? Yeah, we had a very good, it was almost no feedback or certainly no criticism, but just a feeling that we'd watch each other's stuff. And that was all like Mark Watson was in that, you know, when we were all starting Alex Horne.

44:38So we would be like very supportive of one another. There would never be a bit where we'd say, yeah. Actually, the one thing I think we're always managing each other about is being on stage and saying that this is going terribly. And you know when you're on stage, it's very tempting to do that. And then you see one of the others doing that, and you're like, God, that is mad. How that changes a room. If you're on stage and it's going terribly, and then you tell them, and they're like, yeah, I thought it was. Yeah, I thought it was. You've got to keep that secret. Because I wanted to know, have you had, Ange, when you've had chefs come to your restaurant and have you had it when you've known, I don't know, someone you've looked up to or someone that you've loved being in the audience?

45:24That must be not a nice experience. Or is it? Maybe it's quite gratifying. I don't know. There's something about it when you're like, yeah, so Steve Coogan comes and watches my shows. He's incredibly supportive. And he watched one before we knew one another. And that was kind of one of the maddest moments in my life because obviously he's a huge hero. And I don't think I spoke to him afterwards. That was sort of in another lifetime, really. But then since I've known him, yeah, it means a lot. You don't really, it shouldn't matter whether there's a critic or your best friend or a famous person, but there is something where you, there's something that does change where you're like, oh, okay, so we've got Steve Coogan watching.

46:11you really want it to go incredibly well because you really want him to say I don't know it's kind of mad but you want Steve Coogan to say I really enjoyed that yeah of course of course and then when did you find out that Steve Coogan was there like before yeah and someone is like Steve Coogan well definitely like obviously these days I would like know he's coming because I've sorted his team yeah yeah yeah it's not like the secret millionaire that's weird now you're wrong have you heard it and when someone's been there, you'll never guess who's there. Yeah, you get it with people who are famous that you love and respect.

46:47But when there's been chefs in... What about chefs, yeah. Chefs, you know, we've had people like Alan de Cassis, this worldwide chef, Paul Wood. But you just have to do what you do. Totally. You can't change it. You can't suddenly rewrite a menu or do something. You just have to believe what you're doing is right and hope they enjoy it. And, I mean, there's worse experience I've had when you've had nights that... And I don't know whether you've had that. Well, maybe you have right at the beginning when things haven't gone right and we've had nights like that and you just think, get me out of this hellhole.

47:15I just want this to be over with. I just want to go home. I've had radio shows like that where it just starts and you're like, this is not it today. This is not fun. You know, it's three hours long. And, you know, I sort of remember bits where you're, like a horrible thing where you wake up in the morning and you have this sort of grace period of about three seconds where you just wake up and then you just go, oh God. That did happen. Yeah, yeah, yeah. I did have a service from her, yeah. No, we've all had those. Yeah. Well, we've got to come, we've got to come. I want to get this locked in before we leave each other today.

47:46You're right, yes, yes. Logan Berry, the tour. Oh yeah, we will do that. Yes. Yeah, yeah, 100%. More me and Ange, to be fair. Yeah. We always go, yeah, yeah, and then we forget. We'll do it. No, no, we'll do it. But it's one of the most demoralizing thing is chasing people to come to your show. Yeah. Come in. And we'll wear scarves, hats, coats. Oh yeah, I'm going to bring a character. Yeah, we'll bring a character. I'm going to bring a character. Tim, it is time for your fast food quiz. Tell us your favourite way to eat eggs. How I like them cooked. Yes. I guess it's scrambled eggs. What's your favourite sandwich filling?

48:23The tuna manis and cucumber. Which favourite form of potato? Mash. Your favourite herb. Which ones are herbs? Is that the same as spices? No, so rosemary, basil. Yeah, rosemary, basil. Yeah.

48:39Guns of the head. Time. Two bands, yeah. Time, time, time, time. Crisp. What's your favourite crisp? Ready salted walkers. Ooh. I heard that you like a hula hoop filled with grated cheese. Don't mind it. Don't mind it. In the bath. Trying to stop it. Close it. It's really ready salted walkers crisps. You know, you can swerve it a few times and you can just sort of shake up your life with like smoky bacon or something like that. But you come back to ready salted walkers crisps. The chef's choice. I'm at ready salted. Yeah. Yeah, love that. What's your favourite pub snack? Scotch egg. Oh, good choice.

49:15Do you have a favourite kitchen utensil out of interest? But it's all out of interest, isn't it?

49:22I'd be lost without my sieve.

49:27Oh,

49:34brilliant. Sunday roast. What's your favourite Sunday roast? Roast chicken. I love that. Roast chicken, but if possible, like little chipolatas or something with it. Oh, okay. Or pigs in blankets. Yeah, delicious. Do you have a favourite chocolate bar? Yeah, lime bar. Okay. And finally, what's your dish from your childhood? Favourite one. Favourite dish from my childhood? Oh, God, that is a good question. I think it is spaghetti bolognese. Oh, I love that. And I think there's, you know, these two kind of, you know, pillars of the society, where there's the spaghetti bolognese made by my mum at home and the spaghetti bolognese made by my dad when we go camping.

50:17Both great variations. Yes, yeah, I'm sure. Okay, Timkey, it is time for your end of the show question. And this is what rides on it, yeah? Yeah, this is what, yeah. If you answer this, that waitress goodie bag, Tim, is yours. Exactly, and I've already checked with the producer and I get it anyway. Unbelievable. There goes the Jeopardy. Yeah, thanks, Naxim. There goes the crazy Jeopardy. Yeah. Okay. Yeah. By the way, thank you so much for coming on. My absolute pleasure. I'm going to put that in there because I'm taking that away. Oh, wait, I want that. I'll buy it, I'll buy it. Oh, you want this book?

50:57No, no, no, I'll buy it. No, I'll buy it. What a way to kick off 2026 with Tim. I'm laughing at it. Great, great. First go, set that bar sky high. This has been an incredibly enjoyable experience, I have to say. Thank you so much. Thank you, Tim. I feel something's coming. No, no, no. I was going to ask what Waitrose is. Waitrose? Waitrose. To win the Waitrose goodie bag, we want to take you back to your appearance on the first ever Taskmaster. Oh, wow. You won a challenge to throw a teabag into a mug from the furthest distance. Yeah. Congratulations. Today we have teabags, and Angela will be holding a mug aloft.

51:37We just need one teabag thrown into that mug and the goodie bag is yours. Okay, perfect. Oh, it's soaking the teabag. I'm not an idiot. Last time I checked. Oh, a wet teabag. Okay. Oh, no, that's one. How many goes do I have? As many as you want. We'll be here all day. Oh! There we go. Tinky. Tinky. That's brilliant. You're brilliant. The goodie bag is yours Tim. Thank you so much. That's a huge relief. That was my favourite sport I've ever watched. That was incredible. Incredible. Incredible. A round of applause to the brilliant Tim Key, everybody. Thank you for having me. Thank you. That was so fun.

52:24Thank you Tim. Love that. Love Tim Key. Fully obsessed with Tim Key. Oh, I thought he was brilliant. He was great, wasn't he? I'm not... Much like New Year, I'm going to say this is the date and you're on board. Yeah, we have to go and see him. Yes, yes. You have to go. He's so much fun. He was brilliant. I feel like I really, really laughed. I think we all need a Tim Key in January. We do. We needed that. You know, come on, because it's January, post-bluet. Yeah, we needed that. We needed that. Well, thank you, Tim. Fantastic first episode of the year. Love him, Tim. Now, strap in, Ange, because I have a story for you.

52:58Oh, crikey. This comes courtesy of a listener named Hannah who emailed us, dishawaitros.co.uk. By the way, if you ever want to email us. Hannah said, Hi, Andrew and Nick and all the brilliant Dish team. I just wanted to send a quick note as a big fan of the podcast. I'm from Belfast and was visiting London with my partner when I had a moment so surreal, I felt compelled to share it with you. We were wandering near Seven Dials in London when we noticed a bit of a commotion ahead. A black cab pulled over, a bike on its side, and a couple of escaped jars on the pavement. the kind that definitely looked they might have come from a waitress a very kind woman was helping another lady pick them up while the man from the cab looked absolutely mortified apologizing repeatedly it seemed he'd accidentally knocked the bike whilst opening the door I turned to my partner and I said I hope she's alright because we hadn't actually seen what had happened just the aftermath of a little topple and a few runaway groceries as we walked past the cyclist hopped back on thanked the woman who'd helped her and peddled off in front of us.

54:02And that's when it hit me. She turned her head slightly and I suddenly stopped in my tracks, pointed out like an awestruck tourist and blurted, completely dumbfounded, that's Angela Hartner. What? What, you were the... That was me knocked off my bike. You were knocked off your bike? Yeah, just before Christmas. No. Yeah. Were you okay? Yeah, I'm fine. I'm fine. Well, the jars okay. It was one jar. I think she's maybe getting a bit dished. Artistic license. Yeah, artistic license. One jar. Well, Hannah said, for the rest of the trip, and I mean the entire rest of our London trip, I kept saying, I can't believe I saw Angela Hartner on her bike after a topple.

54:44What are the chances? I listen to her and Nick all the time. I sincerely hope you're absolutely fine, Angela, and that the jars survived their brief moment of independence. A brief moment of independence. Anyway, made my day, week, and possibly my year not any potential Angela injury or the inconvenience, but the sighting of an absolute icon. Oh, bless her. Well, you're all right, what happened? Someone just opened the door. So I was coming down, seven dials, and I just had the bike serviced, and I was just coming down, and I had the cab, I don't know if the cab had indicated, but it certainly pulled over, but I didn't think anyone was stopping to get out, and I went in the inside, which really you shouldn't do, so it's probably my fault, and the door opened, so I smacked against the door, and then toppled.

55:25So just on this side, and I was fine, and the guy was really apologetic. Yeah, no one does it on purpose. There was a lovely lady who was helping me. But also, you know, something happens to you, you don't like fuss and I don't like fuss anyway. So I was like, I just wanted to get on my bike and size it. There's nothing injured, nothing broken. A couple of bruises and it was all fine. And I'm glad I made your day. I love that story. I love being like, oh my God, it's Angela bloody heart nuts. Well, thank you for listening. Thank you for listening. And thank you for your correspondence. Checking in on Ange as well.

55:56Yeah, thank you very much. If you do want to email us, you can dish at waitrose.co.uk is the way to do it. We spoke about it already a bit in this episode, but next week you're going to get to hear what happened when we had, yeah, cheese toastie with Helena Bonham Carter. So we'll see you then.

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