Dessert and the fast food quiz

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Available for a limited time, pick up a pack at Waitros today. Selected stores apply, subject to availability. Dish from Waitrose is a cold glass production. This podcast may contain some strong language and adult themes hello welcome to dish from weight trust i'm nick grimshaw and i'm angela har s right. How are you Angie? I'm very well, thanks. And yourself? I'm good, yeah, I'm all right. When did I see you? Well it's been a few weeks, I haven't seen you. I don't think since we last recorded. I haven't seen you in between. We were meant to see each other last night. Yeah. And I was excited.. Yeah And then as it got closer and closer to the time I was like It's all the way in West London, it's cold, it's wet, you gotta watch videos, gotta get up early. And I loved that you said something like, Are you still up for later? Fine if not. If not and I gave you an out, you see. And I said And you took him. I'm not. And then I said to Andrew and I got I said, Did you go last night? She said, Well 'cause you weren't going, I didn't go. And was like Yes So we both good friendship. When you both fail. We'll go and see it another time. We'll go and see another time. We'll see it another time afternoon. We're gonna go and see an exhibition, yeah. Exactly. We'll go another time, yeah. Oh I know I went to talk to you about. Mm-hmm. I went to the Brit Aswards. Yes. In it was in Manchester , of course. I know I'm getting older now because the train journey there and back was better than the Brits. Was a highlight. It really was a highlight. So I've never done a push train , like an Orient Express situation. So this was like the Belmond Pullman. Love it. Which is like the UK Orient Express situation. Well, that's what I wanted to know. Because the food. So they slowed it down. So you went and had like a three course lunch. It blew my tiny little mind. I loved it. But I was like, how are they cooking on this? It's a nightmare. It is. So you 'Cause it's fast .. Honestly It's M and I did it and we where did we do it? I think it went down to Kent or back and it was the four courses and I think it was like a hundred and something people. two tiny kitchens, I kid you not, half the size of this table. It was just and and also the kitchens weren't near each other. So Emma and I were constantly running up and down like marriages. And Emma said to me after she was never make me do that again. Please never make me do that again. It's just horrible. And you know, and it does and honestly you gotta respect the guys who do it all the time. I could not believe it, yeah. They know what men need to to do. But we should. I would love to do it because I when I was a kid I interrailed and the best experience is you f get in go on in London and then you f sleep and you wake up in Switzerland and so you see all the mountains and the scar and it's amazing that sort of feeling. So we should do that. Anyway, the train is firmly docked into Dish ton station. Um because we've got a great guest for you. Gemma Arterton is gonna be here. Um I just went to say hi to her. She's very excited. We actually hosted an uh awards ceremony once we me and Gemma Arston hosted the British Fashion Awards. Oh nice. I can't remember what year. Was it successful? Hello, me and Gemma Arston. Well, I'm obviously yes. Just checking. Yeah. No, it was. I mean have you done it since? No, it was a one off. Um Very weird, very weird. Um but Gemma's gonna be here to talk about our new show, Secret Service. Um which is all about Secret Service. Secret Service yeah. Did you watch? I did watch it. Did you like it? I did, I got into it actually.. Yeah I've always wanted to be a spy. Well we should ask her who'd make a good spy out of me and you, 'cause I was thinking when I was on that train I would be a spy. I'd like to do that sort of spy. But you know that it feels quite like Agatha Christie being on the case. No, no . Well Gemma will be here to talk about that. Yes. She apparently makes a great lemon meringue pie. Um we've been having a few more desserts, I feel, this season. Okay, we're having a dessert today. Yeah. We're not allowed allowed to say it's a rarity anymore. Are we not? Oh good. Because we always say it and then it's not that rare. Um but before we get Gemma in, what is seasonal, Angela Hartnett? Uh Amalfi lemons. Amalfi lemons. Um they're banging season now, citrus season now. You've just had uh Seville oranges. Got blood oranges now, uh still for another month or so, and then a mouth lemons. And these will go probably through to for the next few months. But they're unwaxed lemons, they're really amazing flavour, nice and large, and they're just delicious, really. And you can do so much. You know what to do with the lemon. Yeah, we do know what to do with the lemon, but just pretend we don't. Okay. What would you do with this specifically amalfi coast lemon? Well, the other things that are coming into season now, asparagus and peas. So I'd do a lovely just boiled, simple asparagus with butter and then freshly grated lemon rind on it and some parmesan. You can do a lovely lemon butter chicken, which I think is fantastic with it, or a cachetore, which is with lemon, rosemary, and garlic, where you basically just cut the lemon into pieces, just squeeze that on with some white wine, and that sort of helps cook the chicken. Or lemon and P. Rizzotto, which is another great thing, but they've got real sweet, fragrant flavour. They're not as acidic as your you know, your bog stand and lemon. And the other thing is you can really eat the pith. You know, you always say you don't, but when you cut in half, it's a really thick pith, and so you can make lovely little you can take the skin with the pith and then boil them three or four times in sugar water, and then you can caramelise them, make them like a sort of lemon candy as well. So there's loads you can do with these lemons, delicious, and the classic, obviously, from a mouthfeat is a lemon cello. And we're gonna use lemons today. Uh yeah, I've made lemon possit for Gemma. Oh yes. Let's get Gemma Rotterdam . Hi Gemma Rasta ! Hi! Hi! Hi ! Welcome! How are you? Nice to see you. So excited. Oh, thanks for having me. Doing really well. Yeah, I'm happy to be let out for the day. Yeah. I've got two kids now and it's just hard. It's a hard day. How old are they, Gemma? Uh three and five and a half months. Oh wow Angela's soda bread soda. I make soda bread. Oh I, know. Is that why we made it? Yeah . Okay, let's welcome our guests then, please. Angela, let's do it. A brilliant actor is here to spill the secrets about her role as an MI6 agent. Yes. In return, we're gonna help her unravel the mystery of her, and I quote, claggy crabbling green. It's Gemma Artiton, everybody . Welcome. Hi Gemma. Hi Gemma. How are you? Oh, I'm so ecstatic to be here. I'm so happy. Thank you so much for you. I was very happy that you were coming to this. Because I was saying to Angela. I was like, there's a time when I saw Gemma Rutton all the time.. O Outut and and about about . Clubbing. On the radio. And I said there was a time we hosted the British Fashion Awards. We did, we did. And then she said, Did it go well? Did you do it again? And I said, We weren't in Just the ones. Just the ones. Just the ones. Well we maybe we weren't fashion enough of the fashion awards. No. I'm sure that's not true. Anyway, it's great to see you. And I'm so happy that all three of us are hosting the fashion awards this year. How are you though? How is life for you? Great. I yeah, I'm really well, um I've just had another kid and so I'm in the thick of that, but but it's all lovely and and um getting back into it again, you know, coming back from the brink of exhaustion, you know. You know. But it's all good. It's all good. You're managinging, you're work on the power of the paper. Thank you so much. Um I feel like you should get started You've got to have some of the bread and Angela, you can tell us what we have here. This is your soda bread. So it's soda bread. Which I've never you have you've now made on dish before. Never made bread before. But soda bread I do like because it's really easy to make. It's literally flour, two types of flour, whole made flour, normal flour, piecomelet of soda and buttermilk. And they and a bit of salt and touch of sugar. And you just mix it all together and straight in the oven. There's no proven, there's no to rise and bat it back. And it's really, really good. It's easy to make. I love soda bread. Yeah, it's good. I know. I've got to make it. I've got to find a gluten-free soda. Yeah, I'm having like a cracker, which I initially was like I don't want to eat them. I've eaten six hundred of these today. Do you make that as well then? I make it, yeah. So my husband's Irish, so I'm an honorary Irish person now. And I do say so. But we spent a lot of time in Ireland and and uh oh the best is when you go into a bakery, they've just made it that morning, you take it back with you. But it's so easy to make at home because as you said, you don't have to wait for anything to prove. It's just brilliant. And you don't you can just use your hand to mix it. You don't even need a spoon. No, no, no. Just spoon it. Hey, we're gonna talk about your um claggy crablinguini. Which by the way, they're German's words, not mine. Before we do though, um we are gonna start with a glass of uh vermin Cheers, Chemma. Thank you. And welcome. And thank you. We did it. Cheers. Welcome. Oh, cheers. Oh yeah. Mmm, that's lovely. Yeah, nice minerally wine. That will be fantastic with what we're having today because we are gonna have linguini . But before we talk about well, your brand new show that we need to talk about Secret Service and before we talk about the linguini, we always like to do our likes and dislikes of our guests. First on the list of loves was anything crunchy. Yeah. Anything crunchy. Yeah, I just love crunch. I it's funny 'cause I I I I would veer away from sloppy food. I don't really like sloppy that much, but a good crunchy anything. What sort of things are you veering away from in the sloppy arena? Yeah. Resource? Yeah, not so much. Anything that's kind of runny, like a runny egg or you know, I I want it to have a bite bite. I wanna know that it's a bit cooked. Don't like the raw meat and anything like that. I d I like a crunch. Um you also love ginger. Mm. Uh how are you having your ginger? Um I like it neat. Yes. Um I like to munch on ginger. Uh raw. Mm-hmm. I like that hit. But um any form, crystallized pickled you know that what's the ginger that's in the jar, that one? That's a pickled one. Pickled ginger. Oh that's delicious. Any ginger. Any ginger. Ginger biscuits, ginger nut. Yes. Biscuits. Love. Love ginger nut. Uh the Gemma Arts and dislikes were dill. Ugh. Oh gosh. I hate no dill. You hate dill. No dill though. Yeah, what what did do you know what caused the dill? Hate as it snuck into something by surprise? No, it's just it's I it's inexplicable. I just cause I like pickles. Is it too fragrant-y? Do you feel it? It's very pungent. Even the smallest amount you can really feel it, can't you? Yeah. Yeah, when we asked you what you wanted today, you said you wanted a pasta, but you wanted I loved how you wrote it in a a simple but delicious pasta like you'd get in Italy. Oh, but when I mean when you go to certain places in Italy as well. And the produce is so good that you don't need to do much with it at all. And you can't replicate it really outside of that place. You know, I just have such strong memories of eating a tomato there and crying because it was thus unreal. And so making yeah, a simple pasta. Can't beat something like that. Yeah. Is there anything that you love to make at home that is qu ite just for you and the rest of the family are like, oh I can't believe you're having that. Basically anything that I make. My poor son just I could just see him just being like, oh my god, not again. Well what sort of things? What do you like to cook at home? I do do you know, it's funny, I I love I love to bake, I love to make things that are methodical and take time. My husband's an amazing cook. And do you think that makes you cook less? Because he's good.. Yeah. Yeah I'd have to admit, you know, main course, that's not my forte . I remember when we first got together cooking him this curry and it was absolutely disgusting. It was a cabbage curry. But the but it was like shrinking, you know, like it was meant to be good. Yeah. But I could cook I chopped it too big, and I it was so disgusting. Last week I said, let me do the roast today so that I just get back into it. And he went, No, it's all right, I'll do it. Maybe I took King's. She was like, Let me. Oh no, you're right. And do you miss uh living in the co how long have you been in the country now? Four years. And is there anything that you miss or anything that you think country life does really well that the city doesn't, and anything that you're missing from being in the city? Yes. So you can't get good sushi where we are. Right. On your doorstep. No. Miss we 're always if you live in a city, don't you? Because you can order just get it anything, yeah. They d it's a gastro pub vibe. Yes. So that's why I asked Angela to do pasta today. 'Cause you I I don't think you can get good pasta around where we are. But you do get good roasts. Oh yes. Can't have it all. So we accept that And we don't get like um delivery or anything. And we used to spend so much money when we lived in London on takeaways. And now we don't ever get a takeaway. So you know it's weird. Rory does all the cooking. Well you've got Rory, you don't need to live in. Yeah, you've got Rory, that's all, yeah. The pasta has arrived. Puck him because it will go claggy. It's beautiful. Um, okay, so we are having what is the anchor crab with caramelized fennel and red chili linguini. So yeah, it's based on a crab linguini. But what we do first is we take a fennel, slice it very thinly, put in olive oil in a pan, and cook it down very slowly for about 10 minutes so it starts to caramelize. So you put it in a pan with a shelot, um caramelize it with a lid on for about five minutes, then take the lid off and it will start to brown. Um, and then at the same time, you cook your pasta, so it's all going on at the same time, and then you add your chili to your fennel, some lemon rind. Um, once your pasta is cooked, you toss all that into the fennel and the chili mix, um, and then you add your crab , touch of lemon juice and basil, and I've added a little bit of parsley as well. And then we've made a little bit of pangritas. So we've added that on top. Thank you for very much away. That was hard for me because I had a fork full there. No, you get used to the five. No, get in there and get involved. So that sounded really quick and easy. For me, I always think like fennel uh something I've got to cook for ages, but no. Because it's sliced very thin. So you do it on the say on the mandolin mandolin or by hand if you you know if you're worried about that. So very thin. Very thin. Get that in, get that caramelized. G itet cooking down with the lid on or parchment paper to seal in that sort of steam. And it will cook very quickly for about five minutes. Take the lid off and then it caramelizes up, you see. Not claggy. Not claggy. How'd you do that? Obviously the, last bit is the cooking water. And honestly, I mean I've done it times where I've never added cooking water and I've literally cooked for my family one time. There's about twenty of them. And we're all in Italy. And my my friend who was with us, Salvatore, goes, Mmm, he's like this, mmm. So you've forgot the butt of cooking water I see? Because he was right because I had and it would all sort of start, it's that last minute thing. But did you not add it because you were distracted or because I think that's what I would do. I would get too like busy in the oh no we've got to serve now and forget that bit. I think you forget it. I think or sometimes you don't add enough. So I think the key is what you said sometimes it's there's a couple of ladles. But a couple of ladles quite, a lot of water, so you I always add a little bit. And the other key is serve it and eat it. Get it out. You know, if it's so how do we avoid what Gemma has experienced and I've experienced where it's gonna be clacky? Um I I think it's having the right ratio of crab and f and whatever you're doing in your dish to pasta. You know, have enough that it covers and smothers it. I don't know whether you do and either of you do this, but don't pre-cook your pasta. Always cook it fresh. Then don't drain it or wash it off with cold water or anything like that. So straight in there. And then always straight away, I'd add a little bit of the cooking water. And then and also cook it slightly less. Right. So pack your instructions may say 12 minutes, cook it for like 10 and a half. Okay. And then the last 30 seconds or minute and a half, you cook it in the pan. And that's when you add your cooking water, you see. Do you use brown meat and white meat or just . In this we just use white. Yes. But you can use brown as well. Because I think sometimes with the brown, there's the risk though that it can get claggy. Mm-hmm. And I think that's where I I prefer just white meat, if I'm honest. Noted. I prefer brown on toast. Brown on toast while in the pasta. There you go. And uh we cooked crab. Or raw crab. It's raw crab. Yes, we just to just cooked it in the sense that you've boiled the crab and you pick all the meat from it. When you buy it in supermarkets like Wachos, it will come in a little tub and it's pasteurised and stuff. But if you're doing your crab at home, you know, you've semi cooked it because you're cooking it to get all the meat out and then you recook it. Or reheat it rather in the pasta. Right. Yeah. Right. Is there anything else that you would add to this? Uh you could add a bit of garlic, a bit of dry chili. But I think I think you've got enough ingredients there. It's like Gemma said earlier, the thing about Italian food is less is more. You don't want to start adding more ingredients. They just they don't bl they don't like that. They don't need it. Three or four ingredients maximum. That's what they like. They don't need it. You have made a pangratato for you and Gemma. 'Cause crunch. Yeah. What how do we do this again? Bread crumb, pan-fry it? Pan-fried in a touch of butter, olive oil, and you can season it up with a like a clove of garlic, which you remove, or uh a bit of rosemary, and you can add a little bit of lemon if you want. Can you pre-make pan gratuita to have in the fridge and then you can just chuck it in? You can leave it outside. It's any bread outside. Well I mean you can leave it in your kitchen. Not on the doorstep. So yeah, if you're having this the next day, you can make it the day before. It's easy, yeah, it's not a big deal. Or keep it in your larder, yeah. It's really good. This is beautiful. Um, if you want to try this dish at home, all the ingredients in today's show are of course available at Waitros and you get the recipe on Waitrose.com forward slash dish recipes. The wine pairing. Minerally minerally. So minerally. Yummy. It's like a gravel driveway. Delicious. Delicious. It's a vermentino. Which is considered the the perfect pairing for a crap pasta. Do we think that that's a good thing to be. Say if you weren't at the back of King's Cross right now, Gemma. Where would you Where would you think you were think you were? Like where would we like to be doing this? Like a crab linguine with a glass of white wine. I think . Where would you like to go? Well, we're talking about it earlier, because yeah, a mouth lemon. A mouth. Or a mouth, imagine if I could be in a mouth all the time. Yeah. It's the most stunning, beautiful in Sicily called La P inetta and it's on the beach and if you eat there at a certain time by the time your meal's finished your feet are just covered in the sea and that's the sort of restaurant you want to be eating this in because you've just literally in the sea eaten. We could dip him in the Regent's Canal. No we could, yeah. Hey, we should talk about your new show. Yes. Oh yeah. Which Andrew and I watched. I watched it, uh you've watched it. Yeah. We both thoroughly enjoyed Secret Service. Quite our kind of show. Definitely. Definitely one for you as well. I know that you'd love a spy. Love the spy show. Spy situations did you enjoy making it I did I loved it I um it was a great team we we have um the director James Marsh is kind of like a big deal he did um he did Man on Wire that won an Oscar and in Theory of Everything. And anyway, we I loved him and um and we had this wonderful cast and also the producers I worked with before on this other show I did called Funny Woman. So it's like a nice family. Yeah. And um yeah, I got to play. She isn't a spy, but she's a spy handler, so she she trains spies. Right. And it was really fascinating, actually, delving into that world, which is a real world, like these people that work for MI6, which is different to MI5, which is something I learned to MI5. What is the difference? MI5 is um home turf, M I six is international. Everything important. Did you know that? I did know that. Did you? Yes. Wow, I never th I just thought about different floors. They do have different buildings. Different Oh you want to be MI6 then, don't you? Yeah, M I six. M I wanna be MI six. You wanna be international You're head of the Russian desk, aren't you? Yeah. And it feels like in those first two episodes we thought you've just recently been promoted or they're just checking out how you're doing and stuff? Yeah, she's she's a sort of maverick, young, uh, youngest head of the Russia desk, um, high-pressured job, obviously, because of the well, it's called the New Cold War, what's going on between uh with Russia at the moment and the influence they're having over certain uh nations and governments. So she's in this job and she's worked very hard to get there and it's a you know, she's passionate about it, but it's um yeah, it's tentative it's a often that people leave and are fired and in those positions often because it's such a high pressure job. But I was saying earlier that I love that when I've only seen the first episode, but you're in, yeah. And I love that because I hate when I watch something and nothing happens, and people say, Oh it's a slow burn. And I'm like, We haven't got time for a slow burn. I like that we start and we are immediately in, and I also really like that it's not you're not spoon-fed exactly like this is the baddie and this is the goodie. You're just like watching, trying to figure things out. Like kind of like a good book, you know, like you're like interested into what is, you know, this is a book adaptation. Well there we go. So there you go. Well it is a series of books um Secret Service by Tom Bradby who is done the adaptation, who's also the ITV uh News at Ten anchor. Oh he's in it. Yes, he does feature in it. Like I know I fit myself in it. Oh my god, I didn't know that, but when I saw him in it, I was like, oh my god, now they get it. And he bloody made it. And they get lots of people from ITV to be in it to make it feel legit. Yeah. I think that's fun though 'cause it makes it feel legit. I love that. I always hate when I'm in a drama and not in one watching one no but when I'm like well into a drama and then they've got like rubbish graphics that the news wouldn't have and I'm like just use the news ones use the real people please yeah and it's a Oh that's nice in a way though that you say that because she's meant to feel because sometimes you watch spy shows and they're kind of like unattainable people. But these people that work for our, you know, Secret Service are real people that are living amongst us and they have, you know, they have lives and they have kids and families and relationships, whatever. And to make it feel real. Yeah. Yeah. When can we see the the rest? 'Cause now we're in. When can everyone who's listening and watching? Okay, end of April. Yeah on ITV. On ITV, yes. And I T P X. And IT P X. And well, we actually looked in into some of the key qualities that you would need to join MI6. Oh god. Because never too late. Never know. And you never know. Um and these are sort of towards the top of the list, the things. So let's look at these, Ange. Curiosity. Yeah, we're curious. Yes. Yeah. Trustworthiness. I think we're all trustworthiness. Yeah, we're trustworthy, I believe so. Problem solving skills. No. No, that's where I'm a bit rubbish. Maybe well, I'm good at problem solving, people problem solving. Like if you said to me, Oh, by the way, blah blah blah, I've got I would be able to empathize and chat you through it. I'm not sure I would be able to if you gave me I don''t know. Im trying to think of a problem that a spy would have. Well no, that's what I'm saying. You're caught somewhere. I'm having a couple . Courage. Courageous? I don't think I am. I'm not sure in the heat of the moment whether they said tell us everything or kill you, that we both wouldn't go, what do you need to know? Sort of feel we would. I think you know, they'd have little my dog Betty and they're like, She's going I'd tell you everything. What do you need to do? Yeah. I think I think we'd get we'd be rubbish, wouldn't we? Yeah. Yeah. If we thought harm was coming to something we loved or someone we loved I just tell 'em anyway. Yeah. I'm also a daydreamer. I think you've got to be quite in the room. Yeah, yeah, yeah. You've got to being held above a cliff. Can you say that again? No, I mean you've gotta be dreamer. Such a daydreamer. Yeah, I'd be bad. Yeah. Discretion. That's where we wouldn't be good. I think you'd be good at that. I think you'd be good. No, I'm not. I'm too transparent. No, maybe you're just a good actor. And I'm like, no, she is good. In real life though, I blush really easily. But then I guess if you're a spy, you you can just pretend to be another character. Yeah. Yeah. Because you're lying to everyone you're meeting, but then you've also got a lie to like your family and friends, and like you said. I it just couldn't do it. I'm too much of a god Yeah, you're but guess what? Guess what's that mean in Russia? You've also had a very successful career on the stage as well. Yeah. Would you would you do the stage again? Was it something you would like to do again? Yeah, it's always gonna be there. I love it. And yeah, I I'll get back there. I always think it's so terrifying. Do you know what's funny though? I love that. And then when it opens , so you rehearse, that's my favorite thing ever, rehearsing. Then you get it up and you do the technical bit and you, you know, test it out called press and then you have press night. That's terrifying. Yeah. And then it's open and I'm like , oh it's open now. Just doing it now. But I like the You like the hands of the do the dress . I like that. And when I was doing a long run of something, which I found really hard because I'm not good at the the things that are you know tent time consuming. I was writing to a lot of people that I found iconic to m invite them along just so I'd get that buzz knowing they were in. So I did you write to Michael Cain? No way. And I I'd be like, oh, so and so's in the audience tonight. And every all the back all the actors backstage were going, ooh, do you want that? You know you want that? Yeah. Oh there is. Yeah, because you gotta f do it. Yeah. Yeah. And wasn't one of your first, if not your first, was it at the globe? Yeah, it was. Which is incredible to have done that. Maybe that's why you like the fear. They're right, they're the people and they can touch you. Yeah. And we you're battling with pigeons and whatnot. Yeah, because it's open air, isn't it? Yeah, during the day if you're doing a matinee, they they sit on the top. And we had a bun fight in our show. There were brioche we had a brioche rope fight. And they knew that that it was gonna after a while they knew it was gonna be there that time so they congregate at the top and then come down and get the brioche but that's when I had my serious monologue okay so I used to get really f get it. Wow. And then do you have any pre-show things that you have to do? Is there any superstitions or anything that you always like to do before you take to the stage? You know, it's funny you asked because I used to be a little bit anal about warming up and making sure I was, you know, you know, I do yoga before and I'd get all myself warmed up and do the vocal exercises and all the tongue exer cises. But actually now I think I just want to have fun and get loosey goosey. I re some of my thank you so much. Delicious. We used I did this play and with Tanzin Gregg and Rupert Friend and Harry Lloyd years ago. And we used to play this game called Bum Slap before the camp . Oh, before you go on stage. So we wouldn't we wouldn't necessarily warm up, but you be'd on stage before, you know, the audience come in, obviously. Um, and you have to run around and smack each other's bum. Basically it's you get you have to smack as many bums as you can. And it it was the best warm-up ever 'cause it got you all Oh yeah. And then you were like, you know, you were all loosey goosey. I think I'd rather do bum slap than um any of the old Victors anyway. Okay, yeah. That's good one for us, Ange, next time we do dish. Little Ange bum slaps to get us going. We'll see how it goes. We'll see how it goes. Oh my god, desserts. Oh come on. There you go. Little lemon possess. Oh I'm betting that's very tangy. Oh that is good. Oh yes. It's a runny in the centre. But don't isn't that that's what we want though, isn't it? That is so good. That is so good. So tell us what we have here, Angela. So we have the best lemon posit. It's a recipe by Martha Collison And and lemon posse is one of the most simplest desserts to make because it's literally double cream, sugar, lemon juice. That's it. That's it. Um and it's just having the right quantities. You boil your cream, add your sugar in there, you can put a bit of the lemon rind in there to enhance the flavour in the double cream. And then you add about 90 mil s um of lemon juice and it's the chemical reaction of the cream with the lemon juice that sets it. So you don't need anything like gelatine or anything to set it. And then you set it you either make it the day before set it overnight or three hours or something like that in the fridge. That's a good thing. And then I've grated a little bit of lemon rind and then we made some homemade shortbread on the side. But it's inspired by your lemon meringue. So tell us about that. Well lemon meringue pie is one of my favourite puddings. Yeah. Desserts. Um because I do like making pastry. Right. Um but I also love uh the curd, making the making the curd. Getting the meringue right and all that, you know, that's the trick. For me, that's the tricky bit. It's not an easy dessert to make. No. I've made it lots of times when the meringue starts to wobble when I cut it. Yeah. And I don't know what I've done, whether I've over baked the meringue or I haven't done the right temperature. But my mum always makes a great lemon meringue pie. Do you do a deep meringue or a kind of medium scoop? I sort of try and do a deep one, I think. Yeah that's hard, I know. But I think that is all the timings of making sure your pastry comes out, then you put your curding, then you've got your egg whites going and stuff. But you can't rush it it. 'Cause I did once where I cooked it and then went to cut it and it hadn't set, so it literally went all over the plate. And that was in front of my family. They were like, oh it still tastes delicious, but you know, I had and mum and my mum just you rushed that, didn't you? Yes, mm-hmm . Angela's mummy's harsh critic. She knew, she knew. She knew . your fast food quiz. Tell us your favorite way to eat eggs. Overeasy. Overeasy? Overeas? I was like I was like, what ? Over easy. Yes. I was like some weird fetish. I was like, whoa, okay. I was like, what? Uh uh what's your faviteour sandwich for them? Peanut butter and jam. Mm. What's the best form of potato? Um, well, I have thought thought about this. I had the best potato ever um in in Ishman, these is this island off the coast of Ireland and they just grow them there uh with seaweed and it was ins ane potatoes. Oh wow. Well with like seaweed butter and stuff. No, so it's a the islands of in the Inish m islands are off the coast of Connemara and they grow the potatoes there with seaweed as the fertiliser. They have soil there, but they just serve them boiled with butter. Oh wow. Oh delicious. I love the taste and looks good. Can I just say that is an answer? That is what we got. So yeah. A seaweed fertilized island off of island potato. Exactly. We want people to say chips. Yeah, exactly. And should you go next? Uh what's your favourite crisp? Um re ready salted chipsticks. Oh. I don't know if you can get them anymore. Great packaging, do you remember? See-through-e striped. Um what is the best cheese, Gemma Ratton? Um You gotta pick one cheese. Uh stinky bishop. Oh nice, yeah. Light you strong cheese. I do, and I like a one that smells the house out, you know. And very soft and running, yeah. That's good one potato. Uh what's your favourite uh pasta dish? I think it's crablinguini, although I do like a very simple tomato pasta, but um no, I'm gonna go with that. Cra linguini. I love fire lansa. Final answer, Gribble Green. Correct. What is your favourite item on a roast dinner? Um roast potatoes. And what finally, what's your favourite dish from your childhood? You're gonna take me back. sorry. No, no, do you know what? I think my mum actually did these um she called them potato pies. They were jacked potatoes, but you bake them, bake, bake, bake, bake so they're nice and crispy, then you scoop out the insides mash it all up with loads of butter and milk and cheese cheddar cheese put it back in the oven sprinkle a bit of cheese on top and that was my favorite thing ever that she caught that is the way to do it . Uh Gemma, we come to the end of the show question for your chance to win the weight trolls goodybag as wheeled on by Angela Hartness. We got a new trolling. This is only got two wheels. We need a different trolley. We need a different trolley. Uh all you've got to do is answer this question, Gemma. To win the waitress goodie bag. Please tell us in as much detail as you care to give what is the best strateg y when it comes to a hotel breakfast buffet? What are you eating first, what you eat in last, how long are you there? So Rudio Coffee, in that time you go up and have a look at the buffet. Have a look. Come back. Look at the hot menu. Okay, I'm gonna have that on the hot menu. Order that when they come with the coffees. Then go over to the buffet because you know what's coming, so you know how much room in your tummy you need, and then just get everything from there . That's the correct answer. The goodie bag is yours. I love that methodology of that. I love that. One of the things I hate about breakfast buffets is the hoverers. Oh, yeah. You know, you just want to go there and get what you want, but you don't want the person with the plate hovering, hovering, hoveringing,. excit Get out the way. Yes. I need to get my cheese that I never have for breakfast each. I definitely have things that I'd never would have for breakfast. Yeah, like yes, some ham. Why not? Why not? It's half seven in the morning. Yeah. And we'll have a bit of cheese and a ham. Yeah. Well Gemma, the goodie bag is yours, of course. And Gemma, thank you so much. Thank you so much. That was great. That was really fun. Thank you. A round of applause for Gemma Ardston, everybody. Thank you, Gemma. Massive thank you to Gemma Ardston for joining us on Dish. Before we go, um we love when we get messages from you guys. So we thought we'd finish today with an email from Laura. Uh the title of which was just Love. Oh , love, love. So I get an email from you, Angela. Love. Um hi Andrew and Nick. I just want to tell you both one absolute joy it is to listen to your podcast. I've just discovered it this month and I've been binging it non-stop since listening to the podcast. I've been totally inspired to give cooking a go. To put it into perspective, last year I made a Betty Crocker birthday cake for a May. There are three ingredients in a Betty Crocker cake mix. I forgot the eggs . Put it back into the oven. Just flour and milk. Uh twenty minutes in, I remembered I'd forgotten the eggs, so I took it back out, scrambled it all together again with the eggs and shoved it back into the oven. My friend said it tasted like cement and proceeded to throw it up into the toilet. So nice. Not a successful uh time with Betty Crocker. Um since dish has come into my life, I have hosted a five-course dinner party. And my guest told me that at least three of the five were edible . two electric improvement. Two to go. Thank you for all the doing. Keep the podcast coming. Well, thank you so much, Laura. And um that is we're getting there. That's going the right right direction. Yeah, she's trying, she's trying. I love that. Yeah, well that's all don't do to you. And shout out Betty Crocker. Um if, you do