Emma Corrin

0:03Hello and welcome to Table Manners. I'm Jessie Ware and we're in my kitchen today. Lenny you've walked in you've bought a vegan lemon cake a dairy free lemon tart how are you? I'm fine how are you? I'm what am I doing? I'm okay I've got a bit of a mental day you must be fitting everything in before you go away for a couple of days yep you are looking after my children for 12 hours my absolute joy to do it mum's algorithm has gone mental and so now all you do is send me things about how amazing grandmothers are. That was sweet, though, that little girl. They said, who do you like the best, your mummy and the daddy?

0:43And she went, grandma. Yeah, do you think my children would say that? I hope so. Because I will be bringing lots of Percy pigs and things. No, I won't. I'm teasing you. Anyway, yeah, I'm all right. Yeah, me and Sam are going to go away to Kent for the night. And we're going to the Sportsman, which I'm really excited about. I've never been. Where did you get in? It was fine to get in. I put a gun to Sam's head before Christmas and was like, this is my Christmas present. We're going wherever the sportsman is. It's Her Bay. And then we're going to the pig. So it's really nice. I'm really looking forward to it.

1:13I was trying to put in the Fordwich Arms as well, but I felt like that was taking the piss. So I'm going to come home early. So the guest that we've got on today is coming straight from the airport. Yeah. We've got Emma Corrin coming over, who is the most brilliant actor, played Diana in The Crown. My Policeman with Harry Styles. They are about to be in the big Pride and Prejudice adaptation. Is it going to be a TV adaptation or a film? Yeah, it's a Netflix, I think. And they're coming over today to talk about this new independent film called A Hundred Nights of Hero. It's kind of a bit of Arabian Nights, bit of Handmaid's Tale.

1:50It's based on this graphic novel by Isabel Greenberg, which was a huge success. The cast in it is, you know, everyone from Richard E. Grant to Emma Corrin to Charlie XCX. What have you made, darling? I have made... Right, you know I love Kitty Coles. No. Okay, do you remember when I did for Paddy McGuinness, that, like, roast chicken with that delicious charred spring onion, mayonnaise, parmesani? And I feel like she is the queen of the chicken. What's her cookbook called? Her book's called Make More With Less. And I was on holiday with the kids in Lanzarote, went to this brilliant restaurant called La Lapa, which is run by an English woman that I think has lived and been brought up in Lanzarote.

2:30we started talking and she mentioned that her cousin was kitty coals and i said oh my god i love kitty coals so then i it resurrected my love for her recipes and so i'd seen this recipe that she put up on instagram that was a roast chicken that you do with orange segments and a bit of fish sauce lime juice and you kind of cook it in the juices and then with those juices you add fish sauce lime chili ginger and the roasted garlic that's in there and you kind of make a nice gravy and then we're just i'm just serving it with lettuce baby gem lettuce um shizo leaves which are also perilla leaves never heard of them they're really fragrant amazing taste and then with rice jasmine rice fabulous and then you've made i've made a dairy-free lemon tart lovely i hope it's nice i made the crust and it's got coconut in the crust lovely this is perfect yeah I hope so.

3:27Perfect. And I brought dairy-free ice cream with. Amazing. Thanks, Mum. Emma Corrin coming up on Table Manners.

3:41Emma Corrin. Hello. You've just come from the airport. Yeah. You've washed your face. I've washed my face. You got changed in the loo. I did. In the airport, I think, maybe. Yeah, I did. Where have you come from? I came from Los Angeles. Oy, you're vague. I know that's a schlep ten and a half hours it was a schlep yeah do you live in Margate? I live between Margate and London yeah okay yeah so where are you going back to after this? I'm going to London okay great I'm going to North London yeah oh so okay you're a North Londoner I'm a North Londoner used to be a South Londoner oh what made you change?

4:16I think because a lot of our friends I live with friends and have lived with friends for like the last ten years and a lot of our friends were sort of migrating up north so I we sort of followed followed the herd which bit of south um between those roads between like Peckham Rye and Lordship Lane oh you're very close to it now yeah yeah it was nice driving through here oh sweet um so let's take it well we're going to be talking about the new film yes which were you in LA promoting 100 nights no I wasn't what were you doing in LA then promoting two things at the same time I was actually in LA not for not for promoting business Oh, okay.

4:54It's just other stuff, yeah. Did you eat well? I did eat well. I went to a really nice restaurant, which I'm probably going to pronounce wrong, but it's Funky. Oh, Evan Funk. Funk? Yeah, I don't know if it's Funk or Funk. I don't know. The pasta place. Yeah, really nice. Yeah. Really, really good. Really expensive. I had a, yes. Yeah, yeah. What did you eat then? I ate a lemon pasta. I basically just found out I can't eat dairy, which is so annoying. And I didn't, I completely walked into the trap. I've been working with this amazing nutritionist because I had some stuff going on with my skin earlier this year.

5:28And she was like, well, let's do one of those allergy things. And I wasn't expecting to find anything. And she was like, you're super allergic to dairy. That's what I didn't know. Well, no, and also I was kind of, when we were doing a bit of research on you, you know, you've talked about Last Supper before and there was a lot of dairy in it. So that must have been pre-nutritionist. I was a big, big dairy person. Oh, mate. Yeah. Like Lurpak was my life, really. I love it. I know. Oh, mate. Ice cream. Ice cream, all of it. Like, yeah, creamy sauces. Yeah, it's devastating. I'm sorry for your laughter.

5:59Can you reintroduce it? I'm hoping so. I'm not really sure. Sometimes if you're allergic, you can reintroduce it slowly. Couldn't you like pop a lactate before? Well, this is, I think it's the protein in dairy. I don't know what it's called. I forget what it's called. But it's not actually the lactose I'm intolerant to. It's the other one. Yeah. I don't know how to help you with that. I know. So maybe, I think reintroducing it could help. Yeah. Have you found that people don't invite you around for dinner as much now? Yeah, it's one of those things where I just constantly want to apologise for it, you know.

6:30I hate being that person in the restaurant being like, no, I'm so sorry. So how did it work having lemon pasta? Because I would have imagined that would be with that butter. Yeah, they could make it no dairy. But I was devastated because on the menu was butternut, squash and brown butter and sage, ravioli. Oh, it's delicious. Which is just like my favourite combination of things ever. so good and I couldn't have that I'm sorry is there any way you can make it dairy free anyone so so with the lemon pasta they probably use olive oil but they emulsify the lemon with the water from the pasta don't they yeah I guess yeah so let's talk about growing up you grew up in South Africa I grew up between I'd know I grew up in Kent in seven o 'clock but my mum is South African and my dad moved there when he was young and his family's out there so all my family extended a family in South Africa.

7:20So did you spend a lot of time there? Spend a lot of time there. It was sort of like, my parents moved, didn't really ever intend to live in the UK, but they came over and then ended up staying because my dad's work. And then I was, they were always meant to move back, but then they never did. So then, yeah, it was like an every school holiday kind of thing. We went back. Did you ever eat anchoviet? No, what's anchoviet? It's like an anchovy base that you can only get in South Africa made by a company called Pex oh yeah about three years ago they stopped making it but I've heard it's coming back how have you heard like on the market this is sometimes I look it up about Pex and Tibet and they said it's coming back why did it stop because of lots of colorings in it and they just decided to stop it um I don't care about the colorings I it was so delicious on toast yeah yes I heard about my favorite chocolate is peppermint crisp which is like a really pepperminty chocolate and I think that was I remember hearing once that just has such terrible things in it for you and I was like no I want to live in ignorance yeah yeah so you grew up in Kent grew up in Kent yeah who was around the dinner table and what's a memorable dish from your childhood oh god okay so it was all my family I've got two younger brothers so we were all around the dinner table but we were very fast eaters so this was like very really.

8:41Are you still fast? I'm so fast and I hate it I'm going to time you I'm such a fast eater Do you think it's from having older brothers? Younger brothers. Oh younger brothers so you led the way Were they very hungry and you were worried they were going to take the seconds? Yeah maybe or it was just like we always had like fun things to do and we wanted to get like I don't know through dinner but I actually all sitting at a dinner table and chatting and having like making that a moment and an event in the day was relatively alien to me until I sort of started I guess going out with friends and stuff in my late late teens and then I was like oh wow people spend like hours around the dinner table and it's so nice oh okay so you weren't like ready to go no I really loved it I We really loved it, yeah.

9:27So what was a memorable dish? My mum's a really big fan of tray bakes. She loved to bake. Really? She'd just chuck everything in a... She was like a pioneer of the tray bake. Yeah, like a cheesy tuna pasta tray thing. And it was a broccoli. It was basically just whatever she had in the fridge, but she put it in a thing. And cheese on top. There was always cheese. Was she a good cook? Yeah, she is a good cook. I would say she maybe cooked functionally. I don't know if she, like, enjoyed the process of it. I think it was very much to, like, make supper, to, like, make something for us to eat. It's like mum.

10:11Yeah. Yeah. But I think she's discovering it more now. Like, we cook together when she... They always come down to Margate now to have Christmas with me and we'll cook Christmas dinner together. and I'm sort of, as I've got more into cooking and really enjoy the process of it and I think sort of I'm introducing her to that way of thinking. South African food is fantastic. It is amazing. I mean, the produce, the meat and the fish, the kinklet and butterfish and all the very wonderful fishes that you can't get anywhere else. Can you bry really well? I myself cannot bry, but I have a lot of family who can bry.

10:51And whenever we did Christmas in South Africa, that was like a braai on the beach. Oh, wow. Which was so good. Yeah. Where do you stand on biltong? I love biltong. Everyone does. I love biltong. I know. And those kind of foods, like biltong, rusks, like Omar's rusks. What's that? They're like... What, like the baby things? Yeah, they're baby things, but actually in South Africa, they're not baby adjacent. It's more just like, yeah, this box called Omar Rusks. And I don't know, I just grew up eating that. Yeah, and those kind of things is always infused with such nostalgia for me in a great way.

11:27Do you still go back to South Africa? You know what? I haven't been back. I lost my grandma, my mum's mum, actually just before COVID, which is kind of a blessing, I think, actually, because she never got COVID. Thank God, yeah. I don't think she would have enjoyed that period of time. And since we lost her, I haven't been back. and I sort of need to go but I want to go with my mum and my brothers and actually just coordinating that time for us all to go and make the most of the trip as well. I think when you go it's kind of worth going for two weeks and we've got so much family there. And I mean I guess since like 2019 you've been kind of booked and busy and it's been really full on.

12:10Yeah and it's been so much on my mind for the last few years to try and go out but yeah. How did you start acting? How did I start acting? I, my earliest memory of acting was in primary school in a production of Wind in the Willows. And it's actually really funny because I have always said that I played Toad of Toad Hall. I can't really imagine that. Well, this is the thing. And then I recently bumped into a friend from school who I hadn't seen in ages and was actually in a place in Margate. and she was like she was like I always dine out on the story that in our last year of primary school I got the drama award and you didn't which really made me laugh and then she was like and I always remember that you played Ratty in Winning the Willows and I was like oh my god have I just like completely misremembered what part I played you're not very portly are you no you're not very Ratty either let's just look that out Well, who are the other great parts in that?

13:11I don't really know. Mole. Maybe I'm more of a mole. I think you're more of a mole. Yeah, I should have asked my mum what she remembers. So that was the beginning. That was the bug. I remember, yeah, whoever I played in that, and I probably played like Villager number three or something in reality, but I remember after the production, a friend's mum saying, that was really good, sweetheart, you could be an actor. And they were probably just saying it very by the by. but I remember being like yeah oh you took that like yeah good yeah well you obviously were good and you are good I think I loved it I really loved it yeah did you go to drama school no I tried for so many years and actually recently my basement in Margate flooded and so like two weeks ago when I was there I was having to go through all the gross mildewy boxes which I'd left for far too long it was so grim but on top of this box that was completely like disintegrating was my RADA rejection letter.

14:08And I was like, oh, my God, I can't believe I still have this. And it was so wild to read. And I remember being so crushed. I remember exactly where I was. I was in my bedroom, sitting in my bed when I got it. I remember feeling like the floor just fell away. And I was like, oh, my God, I don't stand a chance. Because I was so convinced that I was the only way. Like, drama school was the only way. But did you act at university? Yes. So then I had a bit of a weird sort of, I went to Bristol to study drama and was really, really unhappy there. But that wasn't the fault of the course or anything.

14:42That was just, I think, because I wasn't really doing what I loved or I didn't feel like I was in the right place. And I didn't really make any friends. No, I can't imagine that. Where did you live? Well, there's a thing, because I didn't really want to go to uni, I didn't really want to study drama. I wanted to be doing it. And I think the rejection of drama school had really hit me. and it was basically my school that was like make sure you apply for university so you're like on the right course or whatever um so you have a backup so I sort of just like completely diverted of the path this thing that I felt like I should be doing or everyone was telling me to do and because I didn't really want to be there I didn't do all the admin-y stuff like go and look up halls and like where you should be living so I didn't get into any of the accommodations so I was renting this like strange flat but actually I tell you what got through me that got me through that time was Bake Off I made friends with a girl who lived next to me and all we did was just religiously watch Bake Off I remember that very very well and then and then I left you didn't finish I didn't finish I was there for like two two months you've missed your spot Prue's leaving but Nigella's got it I saw this Nigella's got it yeah Nigella's got it I saw that I'm happy about that me too me too i mean i miss prue should bring a bit of innuendo oh outrageous oh my god that's fantastic really really good i was going to put myself forward but there you go that would have also been amazing you've lost out to an idea yeah it's okay it's all right um do you watch any other um cooking programs or is that kind of your religious one that you make sure that you watch i love i've always loved bagel what else do you still love it i love it i still love it i really I love it.

16:22And it's on in America and you watched on Netflix in the States. Yeah. So it's on every episode. Oh, my God. You're doing reruns. I also love that one that your children love. Is it cake? Is it cake? Have you ever watched it? I love it. Yes. Is it furniture or whatever? Is it cake? Is it cake? Yeah. Like, it'll be like, oh, yeah. They'll do a dog. So good. And you have to say which is the one. So good. Your children love it. And the big thing is when they cut in. Oh, it's so satisfying. And it's cake, yeah. I used to get, I'm off Instagram now, which is exciting. Oh, I love it. But I used to get into real, real holes with the, is it cake or not?

17:03Because there are people who make these really life-like cakes, and it's just, how do they do it? Have you seen the one where the woman cuts into the parrot? I think this is very cruel. Her pet parrot squawks and is like, oh, my gosh, that's terrible. I know, cruel. You couldn't tell whether it said parrot or not. No, it was very realistic cake. But she did that to her own parrot. That's not nice. So the parrot's going to remember that. Yeah, exactly. They famously remember that. Do you cook? I do cook. And what, you said you like cooking. I really like cooking. So what would you cook if we came round?

17:39Oh, okay, this is fun. If we turn the tables and you're cooking. Yeah, yeah. Okay, okay, okay. It's going to be one of two things. I don't have any original thought in cooking. I need a recipe because I need the focus, and I actually really like that. I like being directed. Have you got favourite cookers? Yes. Okay, who's your favourite? Mirasoda. Oh, I'm obsessed with Mirasoda. We had her on the podcast. Do you actually? Yeah. I completely missed that. Delightful. Oh, I would expect her to be. She's amazing. So would you cook vegetarian then? Yeah, well, I'm not vegetarian. I do eat everything apart from tragically dairy.

18:18But I've lived with friends for a long time and we've always had a vegan or a vegetarian in the house and we all cook together every night, which is amazing. Dinner is such a good cookbook. I've just got dinner. I've always had East and the other one. East is wonderful, but I don't know. I know I've got East and dinner. Yeah. And I think dinner is an amazing cookbook. So good. And I think she's better than ever now. Yeah, I think so as well. And I love that, I mean, I love eating meat, but I don't notice that anything's missing when I'm making her recipes. No. The, like, flavour profiles and everything she puts in there just is so brilliant that I don't miss it.

19:00So you might cook a mirasoda recipe. I'd cook a mirasoda. I recently made her, I think they're benben noodles, and it was such a funny recipe to read on the page because it's mushrooms and gherkins. and noodles and I was like what is that going to taste like and I made it and it's so good you like chop up the mushrooms really finely you're meant to blitz them almost blitz them so they're like yeah you're meant to blitz them but I don't have a blitzer so I just spent ages cutting it out really small and then do the same with the gherkins and then there are some specific I think Chinese spices and oils and vinegars you're meant to get that I sort of searched for and found and And it's just so good because I love pickles and gherkins, anything with pickles and gherkins.

19:45So I think I'd make that for you. It's a nice one. Did you love Jane Austen before you landed this enormous role that is probably my favourite character in the whole of the world? She's mine too. Is she? Yeah, I mean, she's amazing. Did you always love Elizabeth? I loved Elizabeth. I feel like there was a brief patch of school where you study the book to death and they kind of ruin it for you. but I really, really love her and I've always loved the series and I loved the Joe White film. I just thought that was so beautiful and it is just one of those classics that I think will be watched forever.

20:21Are you going to have short hair in it or long hair? No, I'm going to have long hair but you know what, we did a test on the camera test day where I had something that was called a tightest cut which was quite popular at the time which was short and it was very curly at the front but quite short at the back but I think the consensus was that it wasn't right and I sort of let them sort of. And Jack is not going to have a Scottish accent is he? He's not. No. He's not. He never has a Scottish accent. Never I know. I mean I was really blown away in Hamnet that Jesse Buckley and Paul Muscar had proper English accents.

20:59Yeah they didn't have. And the tone of Paul Muscar's voice was slightly different. I haven't seen it yet I'm dying to see it. Do you have to do lots, have you had to do lots of accents. I've had to do American before. Yeah. And I always worry because there's nothing worse and when you're watching something and you think yikes. But you were perfect Princess Diana. Thank you. I love that voice. That voice was... You were an incredible Diana. Thank you. I loved that so much. Did you love doing it? I loved it.

21:37I'm going to ask you about your last supper. Is that what I would... Before you're going on a desert island, you're not going on death row because I can't bear it. OK, OK, but it's that thing. Before you've gone on a desert island for about six months, what would you like to have? Start a main drink of choice and a pud. OK, my drink of choice is going to be a Negroni. Oh, you know what someone told me is a really good tip. Oh, yeah. You pour the Negroni through rice. Have you heard about this? What? And it gives, like, a creaminess, like, from the starch of the rice, it gives a creaminess. How will you pour it, like, in a sieve?

22:14Yeah, I guess. But do you do it... Or you shake it up with it and then sieve it out. But is it cooked rice or raw rice? Is it like the... Yeah, exactly. to wash rice loads and it's all the white that comes out. So there's like that creaminess that comes in. Try it. Oh my god. So go on, so Negroni. Is that your little aperitif? It is. And what's your starter then? My starter would probably be... What would my starter be? Can you have a sausage roll as a starter? Yeah. I'd like a sausage roll. Where from? Greg's or Gail's? Ooh. Gail's do a really banging sausage roll. Sales do do a sausage roll.

22:54They also do those spinach and feta ones. They're gorgeous, yeah. I feel like, I can't remember where I've had it, but there's one, it's a pub somewhere. I can't remember where it is, but they do a sausage roll and they do like really good, like Dijon mustard. Yeah. And it's like a dip situation. It's so good. Yeah. So I'd have that. To start with. To start with. And then it would definitely be pasta based. Because I love pasta. So what's your favourite pasta? there is a chicken and orzo and leek recipe it's so good so good and I think actually it might be from a Julius Roberts thing but my friend Billy has maybe kind of riffed on the recipe and she makes it a lot and actually she we met because she was doing my costume on Murder at End of the World which I did in New York and then she's since moved to the UK and she was on Pride and Prejudice with me and she would bring in these vats of chicken leaky horses.

23:53Have you finished Pride and Prejudice? Yeah. Oh, wow. Is it good? I think so. I hope so. You're pleased with it? I am pleased with it. I really am. I had the best time. I had the best time and I think that always influences. Where did you film it? All over the UK. Okay. Yeah. We sort of went up around Leeds a bit to Harewood House. I think it's Harewood. one of the big ones. And then filmed around Herefordshire. So after you've finished your chickeny, pastory or so bake, are you going to have dessert? Yeah, I will have dessert. And are you going to have wine with your meal? Yeah. You know what?

24:37I'd have... There's a wine called Chin Chin. Oh yeah. It's a Vino Verde. it's really good yeah so it's really like a crisp very crisp white wine yeah and then maybe a basque cheesecake they're great aren't they yeah they look bad it's so good and when you just like cut into one i know fantastic yeah but you won't be able to have that because because i'm very but i feel like if i'm going to the desert island i'm just going to reap the consequences of that yeah oh my god this is amazing no okay so it's kitty coles is um like asian roast chicken we're going to just do like little kind of pockets with the lettuce and try and chat as well this is amazing yeah okay i like things when you build okay good you build it interactive yeah and interactive I'm going to do bowls.

25:30Yeah, I think it's easier. There's these beautiful shizo leaves. And then, yeah, baby gem and coral leaf. Have a little taste of it. I've never ever heard of them. You've probably had it like... Tastes like a perfume. Yeah, it's quite perfumed. Whoa. Yeah, beautiful, right? That's so intense. Oh, it's lovely. They're called perilla leaves. Oh, my God. Yeah, quite like fragrance. So, yeah, take a bit of chicken and like... Okay, help yourself. Thank you. I love Margate. I really do. Do you know it well? I only know it through, well, I have like Robert Diamond, who everyone knows, who is like the mayor of Margate.

26:10Him and Tracy, I'm in. No, Tracy's, Tracy's. Tracy is kind of like. She got. She got honoured, didn't she? She got honoured by the mayor. She got the key or the something. She got given something. I've had really good times in Margate. I'm glad. I love it. I really love it. And you've talked about Big Shot, the coffee spot. Do you still go there? I love Big Shot, yeah. That's like my morning walk past, well, Curve Coffee, which is amazing. Curve is just above the old town, kind of adjacent to the high street in a little square. And Curve does the best kimchi toasty if you want to try. Okay. So good.

26:46Kimchi toasty. Kimchi toasty. It is like three kinds of cheese. It's actually so, so, so, it's so bad. Seag and cheese doesn't hit quite the same. I've been having it with the cheese and it is not the same. It's not. It's not bad. It's not as bad as I thought it would be. I was really bracing myself for like yeah the non-vegan one is three kinds of cheese kimchi and on the side they have I don't know how to say it but zug oh yeah z-h-o-u-g the kind of green yeah zug and then pickles like a big pickle such a good combination I'm just going to pass this to you because otherwise you're in a... yeah please sorry I'm going to give you breasts because I think that's a bit easier are and then I'll give you some segments and let's get some more juice on that okay that is so good good okay good it's so good so a hundred nights of hero really enjoyed the kind of the color of it and you were so incredible the cast fun cast really fun I love that like felicity just like pops up at the end of the moon what drew you to it had you read the graphic novel I hadn't known So I read the script and then read the novel after and I just found it enchanting.

28:00It reminded me of like Princess Bride or A Knight's Tale, you know, that kind of like ancient... When I first started watching, I said, this is a children's film. Yeah, and I loved that quality. It's so nice. It's not a children's film. It's not a children's film. But I like films that have a childish quality to them and a playfulness to them. and I really liked that it was based in a graphic novel which also has that kind of charm you know and like did you how long did you film it for and where where were you filming it it was really was it short because there's not many locations are there so we were in one place we were at Nebworth House which is just outside of London oh yeah and we used all the rooms there and the grounds and it was like four five week shoot so super quick costumes were amazing costumes were so good I feel like Hero the part is quite you're quite restrained in it you have to it's like there's a lot of like internal exactly like observation going on but I found it really fun I've never really done any explicitly comedic roles before so I yeah I kind of loved it it was fab thank you it was a lot of fun to shoot and it's really funny because I think when we were doing it like with a lot of indie films you know it really takes a village to pull it off and you know you have five weeks and all the budgets for everything like so tight so it's always you feel like you're it's like a race against time to get everything done and everything's working against you but totally um julia the director is just amazing she wrote it as well yeah yeah she adapted it yeah did you do any scenes with charlie xx no no funny because i mostly the question i get asked is how is it working with charlie i didn't do any scenes she's really good in it yeah she's great in it yeah so tell me do you ever go for have you ever been to Kudu the South African place I've never been to Kudu okay Kudu used to be in Peckham and then they've left us I know about this yeah yeah yeah they've left us from Arribone and it's doing it's going really really well though we're thrilled for them you should go oh nice really you should totally go okay okay I mean if you want to eat South African food yeah always I'm really bad at eating out in London I never really yeah hardly ever do in Margate I do a lot because everything's really close oh come on let's give some And shout outs to the Margot places.

30:20Oh my God. Angela's. Angela's, so good. And Dory's, which is now actually moving. Dory's moved, no? Yeah, it's about to move next to Angela's. Because I didn't realise, it's actually quite boring Margot gossip, but Dory's doesn't have a kitchen. So they were cooking everything. Oh, schlepping and moving. Yeah, cooking it over the road. Wild. Dory's and Angela's, great seafood. Sargasso is amazing for small plates. And Sargasso is the same people who do brawn. Do you love the Italian? Bottega oh my god you know what I've never been there I know Bottega Caruso I've never been to Bottega Caruso that's lovely I know I need to go it's really lovely to know where I always go is High Dive or Dive oh I've heard about this and they started with Dive which is like a little tiny place on the harbour arm and it's tacos and enchiladas and stuff like that lovely it's so good and the most insane spicy margarita is so good do you like Mexican I really do yeah so in LA yeah I mean the best and then yeah they've moved up into the high street at this place called high dive which is amazing so good high dive yeah do you swim I do well I've recently they've got this thing in Margate called the sea salt or sea scrub sauna I love it you've been love and you do the sauna and you can literally they're so sweet it's so sweet and you've got these barrels with like cold water in it and you're right on the beach and then you're in one of the saunas is the wood one and one is electric and the electric one just has glass you can just set you in the sea it's amazing and the other day i was there and it was really windy and we were just watching these kite surfers and they must have been like super pro kite surfers and they were doing all these flips and stuff over the tidal pool it was like i was like wow so you don't run into the sea after your sauna you can just go in a bit of a lot of it's so cold he did it and i just was like I'll just go in the little...

32:12Yeah, no. I mean, that is... I find that hard enough. I like the sauna bit. I love the sauna bit. Love it. I'm going to the sauna tomorrow, actually. Also, you meet amazing people in it. If you do... Most of it is like social sauna. I love chatting. You love... Yeah. And I have been told off for chatting before, and I'm a bit like... No, it's so nice. Love it. Love the chat. Yeah. Also, it passes the time whilst you're sweating. Exactly. We are going to have a pud as well, if you can fit it in. Oh, my God, really? Yeah. Yeah, Lenny's made a dairy-free... lemon tart. And I've got dairy tea ice cream to have with it.

32:45What? Yeah. No, it's quite nice, that glace, Swedish glace ice cream. Have you had it? I haven't had it. It's a good old sandwich, though. It's just quite a new, my dairy thing's quite new, so I haven't really been out there trying all the bit. No, I feel like, have a little go on it and see how you feel. How long were you in LA for? Three days. Oh, so you're not really settled into the time now. Okay. No. And I was really, I was using the Dramamine every night. It's my new thing. It's seasick. It's seasickness, but it has a drowsiness thing. It's got antihistamine. And I weirdly just found that it worked.

33:22I think I'm going to try and get some. It's because I was, you know what, I went to New York last year, November, and had got the worst food poisoning from the plane. Oh, no. And couldn't get out of bed for like four days. What did you eat? I don't, I think the Christmas dinner, which to be fair, that's on me. it is just on me and I think I had like salmon to start and I was like what are you doing but um but I discovered it then because I was really nauseous so I took Dramamine and then it also just put like I just put me to sleep which is great sorry look at that well let's see you know what if you did if you did this on if you did this on Bake Off that would be a that would be a handshake Hollywood said it would be a handshake he'd make sure I'd win I'm completely So it's made with coconut oil, some coconut, some flour.

34:09Wow, it's good, Mum. It's beautiful. But you don't roll it out. You have to press it in, which is probably slightly thicker than I would have cooked. Wow. Oh, my God. Look at that texture. Well, this is actually perfect that you're doing for. I've got to sing later, so this is great, actually. Actually, I have to say, I didn't put the cornflour in by accident. Yeah. And I think it's still got a nice little wobble there. It's got a great wobble. What do you think? Mm-hmm. Mm-hmm. I don't miss. Oh, my God. I'm not missing. You wouldn't know. You're not missing. You wouldn't know. That's great, Mum.

34:45Mm. Oh, the coconut just hit. It's really good. I'm getting a coconut. I wouldn't know that was dairy-free. That's great, Mum. Also, the coconut and lemon in itself is a great mix. Tell me more about these summers in France. You used to go to France a lot as a child. Oh, my God. Yeah. and you kind of grew up with the same people we have a similar thing where we go to Greece every year and kind of got drunk there for the first time oh my god it was the best it's like that kind of thing where I think back and I'm like wow I feel like that's the place I really grew up yeah so this um it was in the limousine where is that I have no idea in the middle when I thought when I was reading it I thought it was like you took a limousine there that's so funny can you I used to take a limoge prance.

35:30Yeah, I just thought it got limoge prance. No, we would drive, me and my mum and my brothers would drive. I think it's like down from Paris, I should know this. It's where, like, limoge, I think that's where it is. Do you know that? Southwest. So my mum, it was just me and my mum and my brothers, and we would go every summer for about five or six years, I think, from when I was about maybe 12 or 13 to when I was about 17 or 18. And she found this farm, which was owned by this Scottish family who'd moved there and they had some teepees on the farm that they would sort of you could stay in and the very first time we went there we happened to go with two families with kids around the same age and then we all got on and the family who owned the farm paula and graham had got about like five or six kids across all age groups and i actually recently found a photo of all of us and there must have been about 15 16 of us kids and we lined up in height order and it was literally like this it was almost someone in every single age group and it was fantastic and we just we ate amazing food um cooked pizzas outside and built fires and eventually we ended up going there so much that we would end up graham who ran the farm with paula they would both say you know you've you're coming every summer you've got to work now so we would start working on the farm with them that was great which was great i mean doing the stuff that they allowed us to do which was like picking vegetables and stuff but I did go back for lambing season one year in Easter and that was so fun.

36:57How old were you? When I did the lambing season I think I must have been 17 maybe. When was the last time you went? Probably that time I think because then they moved to New Zealand and they know they're now farming in New Zealand yeah so it all sort of moved on but um which is sad but it was the best time like such freedom you're quite like hardy aren't you like i imagine if you like camping i really like camping yeah like and you still like camping i love camping yeah canopy and stars is a good website canopy and stars it's very good massive shout out to canopy and stars have you used it i mean i've dabbled babe i'm a bit more jewish princess than canopy and stars but i have and i think they've got completely charming look i'm I'm more like I can do like a log cabin and I will do camping and I don't want to deny my children that experience because this is like, you know.

37:55Do you felt I denied you? You definitely denied us. Do you feel you missed out? I feel like I'm more of a princess. Yeah. And I feel like I would like to know how to, I just learnt how to use my log burner because I couldn't light a fire. Do you know what I mean? I'm quite useless. Well, I could light a fire. You should have gone to guides. Oh, no. Girl guides, no thanks. Yeah, it's woodcraft folk instead. They didn't teach you how to do woodcraft folk. Ish, kish, kosh, we are one blood, you and I are going strong and like the pine tree or something. Yeah, it was like the hippie. International socialists.

38:27Oh, fantastic. Great. It was quite fun. Tell me about this Game of Games that you created with Josh O 'Connor. Oh, my God. It's so good. You created a game? We created a game called Game of Games. And is it like sold? No, it's not. Why don't you, babe? Patent it. Yes. Okay, tell me about Game of Games that you created with Josh O 'Connor. So it's a categories game. Okay. So if we were playing, the idea is basically to find the Last Supper, right? The ultimate meal of everyone slash in the world. Okay. So then, and it's like a process of elimination. So there are like several rounds. Yeah. So it's a tournament.

39:05It's a tournament. It's a food tournament. And then those two play each other. So say we were going to do like two rounds and we would be on, let's say, breakfast foods. So we're establishing the best breakfast food. I would maybe pitch like, I'm a big eggs person. Okay. So I would say like the perfect boiled egg with soldiers, maybe with a bit of marmite on the soldiers. Definitely. If you're into that. And then maybe you would say versus, I mean, you put what you're doing. Okay, scrambled egg. Right. No, I mean, you've just chosen quite my ideal. okay i'm gonna go versus a fried egg in butter with sage whoa fresh sourdough so now we decide we all go around and vote for which one we would choose but are you supposed to like wow people that's the thing am i going like parata with like a chutney and aubergine pickle and lime pickle so the thing the fun thing is it got to the point where people like standing up and painting a whole picture and then we had to establish some boundaries because people were saying like you know it's like the morning after you've met the love of your life and you're like the like sun is breaking in through the windows and so all right but like methoding you're like you need to do like you could go into different categories you could go beyond food you could we did go holidays we did christmas day so the best part of christmas day we did i remember people got really into that like different everyone's different traditions and stuff you sound really fun to have at a dinner party oh thanks i do love a game do you go guys it's time for game of games it's time for game of games or any game to be honest before we let you go you know you were kind of talking about this at the beginning but nostalgic a nostalgic taste that can transport you back somewhere where are we gonna go for that okay nostalgic taste is an oat crunchy oat crunchy yeah which Which is a...

40:53Like a flapjack? Well, it is something my aunt used to make in South Africa. Every time we'd go, she'd bring me a tin of oat crunchies. And they're like a flapjack, but it's more... They're harder, they're crunchier than a flapjack. And they're really good. Like golden syrupy, oat-y. Have they got a custard in the middle? No, literally just an oat. Like a little rectangle of oat. They're crunchy and so good. What about veneers? That's all I'd worry about. is the teeth I broke my tooth on an M &M once oh did you? yeah peanut M &M which tooth? one of the back ones oh thank god yeah I know you need to pick that up darling I know I'm trying to shove it in I've been trying such a hard I'm sorry it's so hard no when we were younger my mum invented a scary woman called Lady Pilkington Smythe and mum would always be like if we didn't sit upright at the table oh or like eat properly that she was going to come tell us off.

41:53Lady Pilkington Smythe. Yeah. Yeah. And you believed it. She's probably in Bridgerton this year. I know. Well, she will be next season. I love the imagination of your mum. Well, my mum is like the sweetest, loveliest person ever and kind of incapable of telling us off. So she had to create an alter ego. Oh my God, I love that. You've got your own Mr. Darcy. Who was your favourite? Out of the ones that have been, Matthew, I think. Do you? Not Colin coming out of the river. Wasn't that Matthew? No, Colin Firth was the one that came out with the wet. The hand? Tell me about the hands. You know the shot of the hand when he helps you into the carriage and then there's a close-up in his hand and he, like, shakes it out.

42:39I know, I can't remember that. It's so iconic. Colin Firth came out of the water with a wet shirt on. Yeah, I think Matthew did too, didn't he? I'm sure Jack does too. I don't think Matthew came out. The water, didn't they? They have the scene where they're like drenched in the rain. Oh, yeah. Who was the Elizabeth? Was it Jennifer? Earl. Earl. Yeah. Was she with Colin? Okay. And Kira was with Matthew. Oh, yeah. Yeah. So you're going to be this new couple. I know. It's exciting. God, I hope people like us. Now, who's your favourite Elizabeth Bennet? Oh, Emma Corrin. God. Good luck with everything.

43:16It's so exciting seeing you on screen and doing so much. Are you going to do West End or Broadway any time soon again? Yeah. Did you love theatre? Yeah. It's like where I started, so it always feels like coming home a bit. Yeah. I hope you get some rest. Thank you. Thank you for feeding me. Thank you for being darling, off the street. I know. I want to do this every time I get off a plane. You're welcome any time, Emma. And night summer, love tomorrow day. Thank you.

43:55Emma Corrin, I'd quite like to have their number and make friends because they were so lovely. What a gorgeous person. Very appreciative. Yeah, they were so lovely and that lemon tart was amazing. Did you like it? I really liked it. Oh, good, darling. It was great. Good. 100 Nights of Hero is out on the 6th of February and you should definitely go and see it it's a visual feast and they are fabulous thank you to Emma for coming on and telling us all your food stories and thanks to everyone for watching and listening and we'll see you next week