Fast food quiz and tahini poem

At Waitrose, you know you're a food lover when the summer desserts you take to the park have juicier plot twists than your true crime book. Make it a summer to remember with our dreamy range of number one summer desserts, like the Alfonso Mango dessert with a realistic crunchy sh ell filled with creamy mango mousse and zingy passion fruit curd in every bite, and the rich Madagascar vanilla ice cream rippled with tangy blackcurrant. Available now at Waitrose, the home of Food Lovers. Selected stores online subject to availability. Dish from Wake Trose is a cold glass production. This podcast may contain some strong language and adult themes . You ready? Ready? You start this one. I can't do it. Go on. No. Hello, welcome to Dish. My name's Angela Hartnett. My name's Nick Grimshaw. Hello. Hello, how are you? I'm good, hands you? Yeah, not too bad, not too bad. Ready for a delicious meal, as cooked as usual by me. Oh no, yeah, cooked by you. I'll do the drinks, interviewing. Mm-hmm. Done my research. Yeah. I've interviewed this person quite a few times. Yeah, we did a a lot lot of of rad radioio with. Yeah, a lot of radio with them. A lot of radio with them. And I won an award the other week as well. Congratulations. Best radio station. Yeah, I heard about that. Well done me. Yeah, well done, you and how are you? Very well, thanks. And you? Yeah, I'm alright. I'm good. I'm looking forward to our guest today. Yes. Um Amelia Clark. Have you met her before? I have actually interviewed her quite a few times. Yeah. Thank you. Yeah, I have interviewed her quite a few times. I really like her. On the radio, we'd have a lot of guests from Game of Thrones come on, so Amelia Clark, Macy Williams, Sophie Turner, of course, who joined us here on Dish. People will know her for that. I guess that was the thing that shot her to fame. She's been many a brilliant thing. And here to talk about her brand new show called Ponies, as well, which is her sort of set in seventies Russia spy thriller. See, that's right on my street. Right on your street. Yes. Watch the first couple of episodes. She's brilliant. Yeah, great actress. Very good. Good vibes as well. Good vibes. She's good. Excellent. Looking forward to this. I'd say she's charming and adorable. Oh lovely. Anyway, hey, guess what? Next week, it's four years since episode one of Dish. Oh my lord. Four years. It feels longer. It does. Does it feel so meaning forever? Where were you? Because I can vividly remember being wrong about the idea of dish. Well, I I remember re-read ing the email. I think it was Gemma or Mitra called me up the day before and they said, You know what you're going to do tomorrow? I said, Yeah, I'm going on Nick's podcast. They said, No, you're interviewing to go on a podcast with him. Then I reread the email. I thought, well, I'm a bit late now to sort of ring up and say I can't make it, can I? What did you want to pull out? Well I was I didn't agreed to basically. Anyway, and then we came and it was in this actual studio here. Not this one downstair s that we did our chemistry test. I remember wearing a blue shirt. Yeah. I remember you had c just come in from having a facial. Oh, I know. Yeah, yeah. And there we are four years later. Four years in general. And what did you go home and say to Neil? Probably no mate. I probably just didn't say anything for a couple of weeks. Does Neil know this is on? Neil's like, where are you going? I'm doing this podcast. I don't want to tell you I was doing that. That's probably exactly what happened. Um come on, be honest. I think and I bet uh if everyone's really truthful, I thought, oh we'll do this for like ten episodes. Yeah. That's it. Done. You know, thanks very much. Lovely, have great lives. Well, you know, blah, blah, blah. You know. But come on, no one thought it was gonna become as big as it became . I remember having a meeting about it. Um I was you wanted to do a food podcast, didn't you? I wanted to do something that felt reflective of what I was doing. So I felt like when I started Radio One, I was like twenty-two or twenty-three. And when I wanted I really wanted to leave Radio One before I was forty, I just had this thing in my head. Yeah. And then well I was like thirty-seven and I thought it's time to go now. And I thought in the same way I wanted to join Radio One 'cause I wanted to talk about raving and going to parties and finding out about like the newest band or the newest rapper. I don't necessarily have that feelings anymore. Or interest. Yeah, no, I have the interest in it, but it's not like my life is not going out. Sure, no. So I was trying to think, what do I like doing? And I was like, I like having people around for tea. I like having a chat to people. Yeah. I was thinking like, what could I do ? And I was like, I don't know about podcasts generally. And I was like thinking it all through. And this is true. I got a call from Caroline who's made and she was like, there's this idea about doing a dinner party podc And I was like, that is so weird, because I was just writing all the things I wanted to do. And I'd not send it to anyone. Yeah. But sort of maybe put fe thought it into existence. Didn't invent it, not my idea. What's clarify that don't own the IP unfortunately but it was like the thing that I wanted to do. Anyway, here we are did the first episode with Hannah Waddingham. Yes. And Phil Dunster who, the are stars of Ted Lasso. Yeah. Do you remember what we ate? We had a fish dish and I think it was with either a vegetable pasta ragu maybe, or certainly a vegetable thing underneath. Yeah. There's both of them pescatarian. I remember they both came from filming an episode of Ted Lasso. Yeah. I remember them not wanting to leave. Yes. And I thought that was a good sign. Yeah. Well happy fourth birthday. Thank you. And thanks so much for this Rolex that you've got. Useful. Thank you, I love it. Thanks, and she's edible. Um, well, to celebrate this momentous occasion, should we welcome a fantastic guest? Definitely. Let's welcome Amelia Clark to Dish . Hello , I'm good You guys, I'm good. Thank you for coming. Thank you for coming, yeah. I'm a super fan . Oh wow. We're coming in. Come through. We'll get you a drink. Thank you. And you set Amelia down. Yes. Come on. And then we're gonna start with champagne for you. Yes. Yes. Happy with that? Hell yes. Hell yes. Love that. Yeah. We're gonna have a little snack to start. And then we'll start. So we love we know you like tuna, anchovies , um , capers, all that sort of thing. So this is a tonata sauce. Yes! Yes ! With some chicory which you love. And a little bit of um crescent. I'm in the oven. This is just for me. Yeah, that's just we got one of those each. Oh, thank you. Excellent. Nick, be a host and help and start . Okay. Should we do this? Yeah. Okay . Oh my gosh. That's what we've got time for . it Sorry. Get that in a takeaway box. Okay, that is that lam lam alarm, lam alarm. Okay, should we welcome our guest, Ange? Let's do this. It's always great when we get a guest on Dish who we know loves food. Yes. And I have this written here factually. That our guest really, really, really, really, really, really, really loves food. She does. Yes, which is what we want. A round of applause to the excellent Amelia Clark every birthday. Yes. A lot of really good. Welcome to Dish. Thank you for having me. This is surreal, because I've listened to every episode. No way. Fact. From the beginning. From the very beginning. No. You're like, I don't know what to do with that. This is surreal. How are you gonna feel about listening to yourself? I won't listen to this one. Well we don't listen, so we'll listen to this one for you. Thank you. We'll tell you how it was. Okay, that's the same. I think it's gonna be a good one. I think it's gonna be a good one. But thank you for coming to see us. Thanks for listening today. Oh my it's so good. Love. It's so good. Thank you. Cheers and welcome. We're gonna have a champagne. Cheers. Cheers. Cheers. Oh my god,. yeah So it's well done. Well cheers and welcome Amelia. Now we're starting with the champagne. So nice. Not that we need a reason. But there was a great reason. When we asked you about your drink of choice, you said, am I'm a bougie bee. Bougie bee. Bougie bee who loves champagne. Yes. And anything sparkling that comes recommended. Doesn't need to be champagne, but dear God, not proseco. It's too sweet. It is sweet. It's too sweet. And that's it. And I know that there are probably like really fancy bruscos that taste amazing. Yeah. But basically my best mate Lola only drinks prosecco. And I'm like and the amount of prosecco like bad prosecco that I'm just you know, you just fine. If I had a choice, I wouldn't um you also love martinis. I do. Um, we're not gonna have a martini now . No. I feel like they're dangerous to start. So dangerous. Don't you think? 100%. They're they really are. One martini and you're like, Yeah, mess. I'm quite drunk. Yeah, absolutely. Because when when Stanley Tooch came on, as you will have heard. As you will have heard. As you'll have heard. So series one, series one? We're in a smaller table. Anyway, it was a while ago. Every season are you just gonna get a little bit Every season. The more you listen, the more woods we get. We listen, we like like this. And but yeah, when he came on and he talked about like the ritual of him having a cocktail and making a martini every night. Yes. I was like no. Paul Fee's the same. Yeah, yeah. And he was very specific about like he would we would go, God, we did a shooting day once where he was like, Wow, we got a bit of time, should we go get a martini? And we were like, okay, yeah, yeah. I'll be drunk for this next scene. But he's a reader cocktail book, hasn't he? He has, yes. He really knows his stuff. He really does. Yeah, I'm right. I'm with you. Like one martini, and I'm like, let me t let me tell you about my mum. One is fun. What I learned the other weekend I went out with friends and got very drunk and drank loads of martinis and the next day I was calling my mate and I was like, I don't understand how I got that drunk after like three. I mean quite not she went, mate, we had seven. That's probably why it's about liter of I toasted when I came down in the morning. Right , no memory, yeah. No memory. Well not a martini yet. No. Um I heard that you love the one uh Rita's. Oh my god, I'm obsessed. Yeah. Yeah Obsessed with Rita's mini martini. Yes. It comes with this perfect little skewer. It's got like a jalapeno and I don't normally I don't deal with blue cheese on a normal day. But this olive had it. They had some blue cheese in it. And then there was like something else pickly.. Yeah And you gotta like drink and eat. Yes. They suggested dipping the skewer into the mark. I did not need to do that. That was unnecessary. But I like that. And I like that. But the rest of it was Yeah. Oh, six of these, nothing. Yeah, fine. It's like a health drink, doesn't it? Yeah, a little mini. Yeah, to go. Yeah. Um, but we might have one in a little while. Um we have a starter today, which we don't always do. Very rarely do, in fact. Very rarely. Um what have we got today? And why did Amelia Clark warrant a starter? Because she's Amelia Clark. Amelia Clark. And because you listen to every episode. I like to surprise Nick. So we've got a uh tomato tonata salad. And because the tonata sauce is tuna, anchovies, capers, olive oil, all the things you love, which we love as well. We love all that saltiness and you know, savouriness. And with chicory salad, which you've got a slight little bitterness there, and then finish with some crest on top. So help yourself. Oh my god. Oh well, I'm gonna make a right mess of this. No fine, don't you? Tonato dressing is the greatest. Yeah. It's the best flavour. Yeah, it's so good. Yes. Is that from your uh region? That's from that's from the Piemonte region, so it's northwest. And normally they serve it with cold meat. Yes. They'd have it with like veal or pork. Mm. Um but actually my friend Luke did it with tomatoes like years ago not years ago, a few years back and I thought it was fat. Oh yeah. Yeah, no, it's great this. Get you you start Amelia, please. Yeah, get involved. Originally you have it with veal. That's like the And I always think how did someone come up with that? That this whole piece of tuna and veal. And then they thought, let's get a tin of tuna, let's mix it and make a little mayonnaise out of it. So good. And we'll serve it. But it works beautifully. It's absolutely delicious. I made it the traditional way of with an egg yolk and olive oil like a mayonnaise, but there's a really quick way that you can do it if you don't want to make that and you literally buy a grape mayonnaise. Yeah. So then you've got tin tuna, anchevise, grape mayonnaise, some capers, touch of lemon juice, some olive oil, and you literally put it all in a blitzer and then blitz it all together, and then you have this lovely tornata sauce, and that will stay in your fridge for a couple of days. And then we not in my fridge. Not in your fridge. But this is one of the things I think you can have with roasted peppers, you could even have it like like some crustine or toast, you could dip it into it, that sort of thing, you know. It's all the things we like, you see. It's really good. Yeah. And then we've served it, as I said, chicory, some Lancrest and um some lovely tomatoes. We always like to start with, as you know, food likes and dislikes. And yours are loves. Um so I thought we could go through some of these. All seafood and fish, all of it. I'm talking oysters, lobsters, prawn, sea urchin, octopus, turbus, sea bass, skate, wing, eels, scallops, cockles. I've not met a seafood I don't like. Just maybe not salmon. Yeah. Yeah. Just maybe not salmon. I love that. Yeah. Yeah, no. Just OD'd on the salmon. Like if you're like, oh, I don't want meat, they're like, have salmon. Yes. And then after a while, it's just a bit boring, isn't it? Like from a flavor profile, it's just you you can do it's it's like robust so you can do stuff with it, but there's so many other options. Yeah. More interesting options. And do you go to like the fish manga or the fish counter and try out new stuff and be like, okay, let's do that. I'm very close to an amazing fishmonger called Steve Hatz on Essex Road. I know Steve Hat. Steve. Yeah. We love us. I mean, I don't know him, but we know the name. Steve Hatts. Steve Hatts. And they have that, you know, you've the old school, you've got like the gl and you can see everything, and I'm just like, oh yeah, what's yeah, what's occurring? What's going on over there then? What's in there? Yeah, and we and were you prep knowing because Angie Neil, which I love , will sort of go to the shop and then when they're there, they'll figure out what they're gonna cook. Are you like that or are you like this is the recipe, I'm going to Steve Hat, and I'm having that piece of fish and that's what I'm gonna cook. It depends if I'm cooking for myself or if I'm cooking for other people. If I'm cooking for other people, recipe. Hundred percent recipe. But if it's just me, then I'll just turn up and be like, Oh, I wonder what's nice. Yeah. Me and my mate Steve. Yeah. We text. Yeah. Uh alongside your love of seafood, uh, we have chicken, lamb, beef, pork, belly. I love it. And also awful brain, sweetbreads, heart, kidney. Only in a restaurant though. Oh hell yeah, I'm not sure. Uh I'm too scared to try that myself. Yeah. No, no. I do some kidneys. I wouldn't know what to do with it. It feels too murdery. Yeah, a little bit. Little bit. I want to prep it, cover it in butter, drown it in garlic, and then bring it. Yeah, I like that. Fry it up. Would you like Amelia to read the rest of this? Yeah. There's your car then. Yeah. Thank you. Maybe you could take over and and and carry on 'cause it's quite the list. It's almost poetic. Well, I feel like I should mention here and now that I wrote this a little bit hungover. Okay. So I was quite hungry. Clearly. Butter. Oh, I love stews. I love bowl-worthy food. All the veg. Literally every vegetable. Punterella, am I saying it right? Yeah, that's it. Uh with anchovies. Every kind of cabbage, including Brussels, leeks, especially all charred and tender. Asparagus, bitter leaves, strange new greens the farm shops grow. Chicory, ridiculous, in all its guises. Tomatoes, cherry, tomatoes specifically, capers, anchovies, garlic and lemons on everything. Blue corn tortilla chips, chats uka, vinegars, mustards, pizza, thin crust, crispy pizza, chip shop chips, drowning in vinegar, chai, panipuri, curries, naan, brats, and chevy bread. That is amazing. Come on. That is a fantastic list. It's a good list. It's a lot of it's all the food. Yeah. I don't think I didn't make something of one food. You want to know. You wanna know I love I love that so you were a bit hungover and you got that. Hundred percent.,ah yeah Oh ye, it's good to do it. What am I gonna be coming tonight on that list right there and then? Yes. What do you like when you hungover? I just want always want fried eggs. Salt. You want salt, don't you? Anything salt. Fried eggs. Anything and everything salt. Fried eggs and chili, chili and you know, touch of sage, that sort of stuff. On buttered sourdough. Yes, yes. So yeah, it's all fat, isn't it? That's essentially what it is. Bread, butter, butter, butter, butter. Um we also wanted to talk to you about the dislikes, of course. You have dairy intolerance. Yes, such a lot of things everything like milk, cream, yeah. And I used to drink milk by the gallon. Like I was a little kid. I just loved everything dairy. And then one day my body was like, nope. Nope. You shouldn't have that anymore. And so then I haven't had dairy in a while. And then I tested it like this was like three years ago and I went, I'm having a bowl of ice cream and it's not vegan. I don't care. And literally was in pain for like a week. Oh. So I was like, that is a hardcore game over for dairy, but now I'm in the process of testing if maybe it's just lactose, which is what I think it is. Right, okay. I think it's just a testarit. Yeah. Yeah, yeah. Exactly. I mean, I'm eating a pizza and then I'm being like peace out everyone I am out. Bye bye . Yeah, let's go to my bed. Yeah, seriously. Um you've also told us that you don't like peppers. A patron, yes. Yeah. Regular one, no. Yeah, those lovely sp lovely and you never know which one's gonna be spicy. Yes. But on everyone you don't like a raw pepper. Yeah. It's yeah, I'm with you there. See, I like cooked, yeah, 'cause a raw ra it wants to eat a raw red pepper, forget it. If you cook it down, it's lovely. But people keep putting it in salads. Wrong on every level. Thank you, wrong on every level. Can you stop? I'm with you then. Okay. Don't like that. I love when I get an anj a version . It's good . Um you also black olives not for you, or feta. And I let you've written sorry grease. Well it's sorry grease. It's kind of that's you know, it says a lot about me . I've never grown up to be mature enough to like black olives. I'm gonna excuse myself. Help myself some more salads. This is really good, actually. So yummy. So you'd like to cook, you were talking about when people come around, you'd do a recipe. What do you like to love cooking for people? It depends on who's coming for dinner. Normally, what happens is like a big hunk of meat and then just a load of sides, basically. But once I did a dinner party where it was all pies. Oh, that's nice. Why not? Yeah. Interesting. And are you quite doing them on the regular? Is there like a ritual in your group where you're like every Saturday? No, it's not on the regular, but when it happened, 'cause of working and being away and filming and all that kind of stuff but when it does happen it's like it's on it's happening I know you someone you'll like comm spend the day doing it you're like Saturday nights happening I'll spend the week doing it. Oh really? Okay, wow. Yeah. Wow. Because I'm like over Christmas this last Christmas gone, I cooked for sixteen and that was two geese. That was like nine different sides and then three desserts. Wow. You did all of that on Christmas Day. But then like the desserts, two of them were cheesecakes, so I could make that the week before. Do you know what I mean? So I start kind of and then I'll gently start prep and then I thought, oh my god, I'm gonna actually make punterella a la rom ana, is that high? Yes. That is so much prep. So much prep. It's hard. So much . It's not easy, yeah. I'm still cutting these things . And like it's very impressive. And do you love it? Yeah, do you think it's I love it. I absolutely love it. But then I've always got m like way too much. I cook for like a hundred people. Yeah. I have a problem with cooking for for sizes. I always feel like there's loads of people coming around. Yeah. And they're just at least like a quart you didn't need two geese. No, you didn't. You don't need two geese. Who needs two geese? Come on. Exactly. Come on. What cookery books do you like doing? 'Cause you've got quite a collection I heard. I do, yeah. I go through phases. Um I'm having a Nigel Slater moment. Love Nigel. I love Nigel. We love Nigel. I just love him so much. Love. I've been like really, really deep in Nigel Slater cooking for a little bit. Do you follow him on Instagram? Do you do Instagram? I am on Instagram, but I have learnt a phrase for what I do, post and ghost. Post and ghost, yeah. You're not I'm posting that I'm out. You're out, okay. Because that's not good for my mental health. Yeah, no, it's not good for anyone. No , but I didn't realise that Nigel said I will just I will just go on this. picture of like a corner of his kitchen and be like So chic. A spring morning falls on my fruit bowl and you're like Nigel and it's just like a banana or something. But the way he writes it, oh he's amazing. So good. And he's like the dabbled paving flags in my back gardeners I have eggs. Yes. Nigel, yes. That's how his recipe books rings. Yeah. Yeah. We followed him on from the shop once. You did n't I would too. Like not in a weird way. I know where he lives. It was with Remy. And we always used to see him and then um we just wait we always you just see him. Seriously? Yeah. I'll give you some dress. I don't have his address. I'm joking. Oh my god's gonna have you two stalking him changes things. Yep. Well he does post on his Instagram like the clematis outside of his house. Yes. So I think he's not that shy about it. No, no. Anyway, Nigel Slater. So Nigel Slater, Angela Hartner. Do you do Angela Hartner ? I do have Angela Hartner's coming up. Oh what my God. And I try I I have as my like aspiration to make the what is it, the ill the ille fleur? Il flotant. Il fleuton. Yes. That is in your recipe book. Yes, it is. I really want to make it, but I'm too scared. It's the meringues that float in this like creme anglaise with like uh caramel over the top of it. Mmm Yeah, you basically bake these egg whites. Yes. Yeah, and they and then and then basically, as you say, in a vanilla custard and caramel on top. So good. But your recipe book is beautiful. Oh, thank you. That's so kind. Um I heard that you uh used to bake or you maybe you still do on set. You will bake for crew and stuff. Yeah, I let's move one of my favorite things to do. Cause I imagine it's hardcore your job at high intensity, high pressure. Yeah. But then also imagine there's a lot of days where you're weight in or there's downtime or stuff like that. Yeah, no, there definitely is that, but I definitely bake to like calm down. When you're away filming for like six months and you're in but a pest for six months, or you're in Portland, Oregon for six months, whatever it is, you're like to be able to do something that makes me feel like I'm home. Yeah. You know what I mean? Yeah. And so I like doing that. Yeah. Um now given everything that we know about your love of food and your passion for cooking and eating, um have there ever been any chef roles that have come across the desk for me? Because if there had been, I would have seen them. The bear. Why can't I be in the bear? Mom . Why? I know. They like get to go and be in restaurants and like do it all. No, in another life, I would have definitely wanted to have like been in a restaurant. Yeah, really? Did you ever think about another option when you were younger, when you're growing up? No. No. I think about it now. Yeah. This looks and smells amazing. Oh my god, yeah. Right. Mains have arrived. You took in Amelia and then Angela, please tell us what we have there. This looks really fat. So we have a super greens vignole with um well I've done it with rack of lamb, but on the website it's with lamb steaks. And so good. Vignole is basically a vegetable stew. And it's from the Roman region, so the Lazio region, all about celebrating the new spring flavours that come in with broad beans, peas , um uh French beans, um, you know, lovely, all stuff like that, new season garlic, spinach, and we finish it with a touch of tarragan. So what you do is a little bit of garlic in your pan, slices of garlic. Then I've added, and this is a little cheat here, they have this amazing packet of frozen vegetables that you can buy at waitros. Perfect. And so, you know, you can have this dish throughout the year. Um, add all your frozen vegetables into the saute ed garlic, add the artichokes into the pan, then deglaze with some white wine and water. And if you need to add a little bit more wine or a little bit water, and the point is to cook them till they're soft. So they'll lose a bit of colour, but they'll have more flavour. You know, in Italy it's not all about having everything bright and green, it's just about having the best flavour. That feels very Roman. Yeah, very Roman. And then finish it with some spinach and tarragon. And I've added a little crust of the parmesan in there, but then a t like a little spoon of butter as well, just to enrich it, and l some lemon rind. It's really good. That is so good. Having been a listener, I'm now feeling so smug at being like, Yeah, I'm I'm one of the ones eating . I'm the lucky one who's eating the spoods. That is delicious and it's seemingly so simple. So simple. And looks so simple, but it tastes complex. But also and this is the veg part. You could do any not any time, but you well you could do any time because you could frozen, but when it's in the height of season, it's a great veggie dish and it's a great accompaniment. You could do that with fish, do it with chicken, you know, we've done it with lamb today, but so it works. And then the rack of lamb I coloured in the pan a little bit of uh foaming butter, a little bit of oil. But it has its natural fat, so you don't need too much. Some garlic and rosemary for about five minutes in the pan, then about ten minutes in the oven. That's it. Yeah, not too long. You can take it a little bit more off. I've cooked it rare, but if you want it a little more medium, you can take it a bit more, that's not a problem. It's you know, it's how you'd like it. When I was with my mum up north, we were talking about lamb and she was gonna make lamb and she kept saying, Oh, I'm I'm nervous to make a lamb. Why? I don't know why do people get nervous by it? Cause because it's you'd you'd serve it pinker? I think lamb's one of I 've chicken you know it you cook it that's it. You know a bit like pork, you do. But lamb it, can either be rare or I personally like lamb a bit more cooked. I think it eats better if it's like a rump of lamb or a leg of lamb if it's medium. I think if it's too rare, it just feels a bit chewy for me. And that's my personal taste. But I think, yeah, I think lamb's hard to cook, isn't it? And would you do like a slow and no? Yeah, I prefer that. I'd much rather like do a shoulder of lamb, long cooked shoulder, or some steaks and stuff. But my preference would be I probably actually, I'm like Eileen, I didn't void lamb. Really? It's not my most king of the meat. It's delicious. But it's not my preference. I prefer a chicken to cook, you know. Oh, yeah. Put it in the oven and walk away. I don't have to think about it. If you were doing like a shoulder of lamb, or like a leg of lamb and you were doing like a slow and low situation, what are you are you covering it in some like anchovy and rosemary and all of those things, or are you just gonna season it and then do a little something a bit of both actually. If it was a leg, I'd I'd um uh put incisions and then put garlic, anchory, rosemary all in it and long and slow. Um shoulder of lamb, I think is just I would again do all of that and then what I would do is cook it on a rack and then under the rack have loads of sliced onions and potatoes so all the fat went onto the onions and potatoes so you have all that sort of lovely flavour from the lamb. Uh there's also a wine pairing, which is a mon monkk w wine. A ine. A monk wine, yeah. Yeah, Kianto Classical. So it dates back to the sixth century when we when we started dish. Yes. And um it's a yeah, an old Benedictine monk style of making wine from the fifteenth century. Wow's this. Wow. Wow. If you want to try this, all the ingredients and the recipe, waitress.com forward slash dish recipes, you can get the wine pairing on there as well. Uh and there'll be a video of Angela making this as well if you want to watch that and then make it. Should we talk about ponies? Yes. Ponies. Let's talk about ponies. Please. Yes, um, congratulations on pon ies, by the way, which is your new show, which you can see on Sky and now in the UK and Ireland, right now. Right. You can see that. So tell us all about ponies. You know, you must be inundated with a script. So I'm always like, you know, intrigued. What was it about ponies that you were like, yeah, this is what I will do. This is what I'll commit to for a while. Oh, it was really interesting. I read a script that I wanted to watch and also be in. Where you're like, it's sometimes it's just not that complicated. Sometimes you read something and you're like, this is so fun, this is so lovely. It would be me and another girl. That's fun. Um and And uh and then I sat down with the showrunners and the main producer and was like, this is I'm just I I wanna go for dinner with each and every one of you. This seems like such a no-brainer. And that's kind of how it went the whole way through. And then um they also were very generous in how much creative like freedom I had within it. I was a producer, not just in like someone you get as an actor, they're like, Yeah, well give your producer credit and you're like, I just turned up. I don't know anything so you warrant that. But this one really was that. Yeah and they kind of really let me in. So that was really amazing. So you get the script, you meet them, you get on and then you start when you say you you on it as a producer, what does that mean? Are you sort of like giving script notes, directional notes? Just being across everything for on like on the ground. Right. Do you know what I mean? So like knowing what we're trying to get and making sure everyone's good, everyone's happy, everyone's got all of the things that they need and sort of you know. Feels like you're putting more on your plate than maybe I sort of love it. Okay, right. I love being a bit too busy. Okay. Just like just a little bit too busy. But then with this job the learning of the Russian was just a bridge Say hello to us and how are you in Russian? Could you do that? No, you could. Yes. Wow. There you go. Yes. I think that sounds very impressive. So fill us in. So it's like 1977. Yes. Yes, in Moscow. So you have these two women who have husbands who are CIA operatives out in the field, something goes wrong, they die. It's not a spoiler, it's what happens in the first and so you're left with these two women grieving in very different ways, having had very different marriages, very different people, but both of them are in this kind of huh. What am I gonna do with my life? They find one another, and the rest of the huge I feel like I can only say what happens up until episode one. No, that's good. That's what we do on. Yeah. But and then basically it's these two the two of us try and figure out how to be spies. Yeah. But we know nothing. Yeah. Hence the persons of no interest. This particular show is it's fast and it's like it it grabs your attention, but it's also about female friendship, which I love. And you've just got two girls just having a nice time. Yeah. Well no, sometimes they're having a terrible time. Sorry. They're having an awful time. But also it's set in the seventies. Yeah. So then you think of where the world was then and then the craziness of where the world is now. You know, and you say and then these two I mean how that you can't imagine that as a a woman in the seventies where it wasn't the l most liberated of countries being in Russia. How you deal and you see all that, how you're dealing with that in in your sort of your friendship together, really. Absolutely. Yeah, no, that's definitely right. Um, how was the the getting the the Russian dialect and the language and all of that ? It was so hard. I had this amazing uh language tutor uh called Fabian, who was incredible, and we did this like very complicated six-step process that involved a memory palace. Yeah. And involved making stories out of the individual sounds of the words. Right. We would break them down into individual syllables and each syllable would have what was the image that was that came out of that syllable. Okay. So let's say you've got like a poor and a poor and moo as a a there's there's a pa chi mu is a word. So poor chi moo and I would visualize what those things would so maybe there's a cow for moo and there's a dog's paw for poor, she's chihuahua. Exactly. And learning Russian. And we would put those we would make that into a story. So the pause uh does something and then there's so there's a there's a story. So I learn the story. Right. And then we put the story in a memory palace. Oh my gosh. And then I learn that. So I've learned the story to learn it in the memory palace. So Paul is over here and Moo is over here and and so in every scene that I'm doing Russian, you're witnessing my brain being like go into the room, find the story, do the one of it. I know. Wow. Which is why I can't speak it. But that's a mad way to learn, isn't it? And you've got to think about the shot and your mark. Yeah. And producing it. Yeah. There you go. Oh jeez. There's busy and it's busy. I mean, it was quite busy. Pretty busy. Pretty busy. And you went and did it in um Budapest. Yes. And we heard that you cooked for yourself, even in the midst of this. Yes, I found a fishmonger. They were Italian. Uh huh. And yeah, I and I found a really lovely, like organic, nice veg delivery service. And they would deliver me food and I would cook it. Every day you're doing this. Yeah. Wow. But sometimes like you know, fish doesn't take that long to have. You're like eight minutes in the oven. It's fine. Yeah, okay. Respect. Thanks for the. thing Resespect. Y. And well you can see ponies on sky and now. Right now. Yeah. Right now. I would love to talk to you about a few things. Yes. Game of Thrones we want to talk about momentarily. Um but I wanna also go pre-Game of Thrones um and talk about West Side Story. Um you played Anita in a school production. In my school production of um West Side Story. Uh we've got a clip of it. No we don't have to. No we don't, we don't, we don.'t You know, Angela also was in West Side Story. Angela, who did you play in West Side Story? Tiny. I was basically this height when I was fifty. And I had a deep voice and it was an all girls school. So someone 's someone had to play Tony. We could do a little bit of a little Divide the room. Maybe, maybe, maybe. Yeah. I'm not. I never did a school production. Wow. I don't think they had it at my school. Yeah. No, I don't think they did. We had a spestos. Um no school no school production. But when you were doing that, when you did that, were were you like, okay, this is what I'm gonna do. Or were you just having a laugh? No, no, no, no. I was I was like three when I was like I'm really so yeah, by the time I got to West Side Story I was like, come on Should have dressed a bit how does she know how did she sort of know I'm so young? it Is something you'd seen on TV or So my dad was a sound designer for the theatre. Oh he actually designed the sound for West Side Story. Oh wow okay He came and did and mic does all for my school for the world. No way. That's where it was so cute. He was taking it so seriously. It left just a bunch of like, I don't know what were we, fourteen or something? It was very sweet. So he was doing the sound for showboat when I was like two or three and I went to go and s my mum and I went I live I went. I went. I got my ticket, yeah. Saturday afternoon. Same heck. See what this is about then. Reachers from Martini on the way home. Minnie. Minnie. Just a mini. She's don't need to. Oh my gosh, so many . Sorry, you went to Zeke with your mum. And um and I was silent for the two and a half or two hours or whatever of the production. And then at the end, stood up on my seat and like was just enraptured by the whole thing. And then very quickly after that was like, I'm gonna be an actor. It sort of almost turned into lore where I was like, ah yes, I will be an actor. Like it was just a part of who I became, I think. And when your mum and dad looked for it, were they like, yeah, no, my dad, no , because he knew actors. He was like, Don't be them. They're arseholes. They're a nightmare. Please don't be a nightmare. Yeah, yeah, yeah. Yeah. This I mean I knew I knew Game of Thrones was big, obviously, and I knew it had become bigger than like a tele show. But the stats was so mental. It won over fifty Emmys. Wow. Fifty. It's crazy. And attracted forty-four million viewers per episode. I'm so glad I didn't know that at the time. Yeah, at the time. Yeah. But this was but what was crazy was that was actually your third role on screen. Yes. Was was was that? Yes. Holy shit. I know, mental. Did we know it was gonna we? No, but we as as a like did we know it was gonna be big before it started? No. They weren't like, listen, this is gonna be huge. No, no, no. No. So they had shot a pilot already before without me in it and HBO were like needs a bit of work. So then they recast a bunch of people, my character included. And so I didn't know that going into that first season that everyone was like, uh, we've got to make it. They didn't really like the pilot. Right. So we had to redo it. So I think there was a little bit of that kind of energy going on. But yeah, first season was like madness. We were just like, woo, drunk, let's go, let's go. Like partying all the time, having the most amazing time and kind of no one taking it. Yeah. You know, but then I think there's some of those shows like Game of Thrones, the longevity of it, is the first season in some respects. Doesn't land. You know, there's lots of stuff I've invested in. And it's by season two or three that I think this is genius. I watch a lot of comedy and stuff and I think yeah, you know, you think of some of the big light Seinfeld, even Veep and stuff, it's like first thing you're like, come on, and then you hit with it. But the thing is the fans stuck with it, didn't they? The ones who invested and then it grew and grew and grew. And the books. And the books were like very famous and very beloved. Yeah. When did you get a sense of that shit? It's massive . Like was there a day or I definitely never let myself ever get there. Uh-huh. Like I never let I never wanted to I was always the best and be like, mm-hmm. Yeah. Yeah. Yeah. Keep it true. I was saying before you came on, I was like, really like Amelia Clark, sh good guest. Yeah, you did. And I'm not the only person who's only gonna disappoint. And you've let us all down. Oh very unfriendly. Yeah. Um and quiet. Yes. , not no fun at all, is she? Um no, but we found this, and it's true. Lots of great people had you might hate this, but lots of great people have said lots of great things about you. Emma Thompson told Time magazine, they didn't even ask, she rang them, and she said she said Amel ia Clark has the courage of a small lion, the stamina of a Welsh pit pony, and the soul of a clown, a powerhouse to watch, and an ally to die for. Yes. Good. Right? Come on. That's nice. Do you want to do the Sophie Turner one? Yeah, so Sophie Turner told Bafleter that she falls in love with you every time she looks at you at that smile and her eyes. Oh Love her as well. She's good. She loves you. She's such an angel. And when you've watched someone grow, yeah, of course. She's surpassed you in half Literally. Literally. We had a really nice time when Sophie Turner came on. She's great fun. She's amazing. I loved her. Although the pepperoni eye literally I was getting flushed. Yeah. I was gonna say licking the made me taste one. Yeah. I mean disgusting. With polar opposites. Yeah. With that list. Come on. Exactly. She was like lick a pepperoni. To Angela Hartner. Come on, Sophie. Sort it out. We did love her. I like that she knew she was like She's like yeah. The honesty, yeah, I don't like the strawberry people pretending. Um I thought because you're here and you like a martini, we could make a martini. Yeah,ah ye, yeah. Uh we've done an eldflower mint martini. Delish. Um so cheers. With gin. Never dirty. Cheers. Never dirty. Never as my request. I've done myself a mini one because my measure room is on float. Oh yeah. Oh that's delicious. Oh that's dangerous to yummy. That's really good. Ooh. Mm. So that little floral bit at the back there. So if you say for wet, it's you're adding more vermouth. See, I think I would like that. Yeah. It's I prefer it. Yeah. Me too. I would have vermouth on the rocks. Mm-hmm. Oh. Quite happily. Well, we can have that next. There we go. Let's go for it. Lovely, yeah. Um shall we do the Amelia Clark fast food quiz? Yeah, let's do it. Okay, let's do it. Uh quick fire responses, please, for your favourite way to eat eggs. Uh hard boiled mashed up with salt. Oh, okay. Weird, I know. No, not weird. Um what's your favourite sandwich filling? Oh . Um club sandwich. Yeah. Bacon . Delish. That's maybe the club sandwich. Specifically, my dad my dad is no longer with us, but my dad made a club sandwich that was like next level. Oh, so good. So good. Um what is your favourite form of potato? Chips. Uh what's your favourite herb? At the moment, time . Okay. Yeah. Um what is your favourite crisp? The real answer is prawn and cocktail. Mm. Yeah. Right. Your judgment. No, it's just a tough. It's a tell. The smell is tough. Yeah. No, the smell is heaven. This smells the best thing. It's almost tough to be. Do you remember skips? Oh yeah. Oh so good. But if I'm being f then also just like salt vinegar. Yeah. Do you know what I mean? Yeah. But like Skips. Skips. Everyone loves the spaghetti. Skips. Uh what's your favourite kitchen utensil? Uh the lemon squeezer. Oh. Just because then you've got no pips. Gotta do that. Uh do you have a favourite pasta? Spaghetti.. Mm-hmm. Okay Yeah. And the to twizzle. Yeah. Prefer it to like a sh- I mean a shape. Yeah. Uh favourite Sunday roast? Oh, well now I've had the lamb, I'm sort of want to say lamb. Yeah, say lamb. I think I think quiz. Yeah, I think I love it. What do you advise? I say I'm looking to answer it. Whatever you want, Lina, it's fine, but yeah, got lamb, yeah, lamb. Yeah, lamb, lamb, lamb. What's your favourite dish from your ch ildhood? That's really hard. My dad was an amazing cook. He was so good. But he did, and he made so many things. Like he was, you know, I was like 10 eating skate wings. Yeah. Do you know what I mean? We were really impressive. Yeah, we were introduced. But then he made this macaroni cheese that like he would put thick cut smoky bacon in and le eks. Oh, I like the leeks in cheese. Oh my gosh. And then it was so good. And he did like loads of different types of cheeses in the sauce. And then the top is nearly burnt. Yes. But you've got like the the the leeks that are all nearly burnt and then underneath they're just like sweet and soft. And you cover the top in parmesan. Wow. See how you hear about the bacon and stuff. The leeks is an addition. I like that. Oh yeah, I like that. I feel like I could taste that. Oh ye yeahah., And this is almost tastes like a leek gratin. Yeah. It's basically a vibe. But with crunchy and pasta. Yeah. Um you pass the fast food quiz. Yeah, you pass, you pass . For your end show question and the chance to win the waitress guru back, we heard that you said you would like to write a love letter to Tahini. We would now like to hear the love letter to Tahini . Okay. Did you say this? I said I could. You could write a love letter to Tahini. The team letter, right. So do it. So you like it. You say money wave. Come on though. Yeah. So could you? I wrote something. Oh. Because I was so powered not on your phone. Oh my god. They want me to write my phone . I wrote a little love poem. Is it on your phone that you've got to wait? I love this. Okay, this is my love let ter to Tahini. Okay. Liquid gold and me. You've just got home. It's late and you're cold. You caught up on dish episodes, and that first date had the cheek not to even take you to Murano . Despondent and dissatisfied upon entering the kitchen, there's a sight for sore eyes. You reach for the tub, the one you know oh so well, full of liquid gold. So you dip and you bite, dip and bite, and all of a sudden you see with perfect clarity one more bite and it's gonna be alright. Oh my god , a mirror ! You do love Dahini. I really you. You do . You do ! Obviously the goody bag is yours. Obviously. Obviously the goody bag is yours. Um Amelia, thank you so much. Thank you. You can see Amelia's show ponies right now. Um thank you so much. Congrats on the show thanks for coming that was great Amelia Clark every time this is amazing it's a good bag you have both Evangelist cooked. I don't have this one. I have the weekend cooked. Take that one then as well. It's amazing. It's good that one . If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search Dish . If you want to make any of the meals I cook on Dish, head to weightros .com forward slash dishrecipes for all the ingredients and the recipes. Dish from Waitros is a cold glass production. Waitrose, the home van ers