The Perfect Pub and Closing

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 . Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartner. Hello, Angela Hartner. Hello, Nick Grim. Have you got the giggles today? No, no,. no I just conscious that when I moved stuff and went like that, you'll be going. Keep coming. Stop coming. Keep still . Let me tell you, dear listeners of Dish, Angela Hartner is a tapper. Fidget. Fidgeter and a tapper. So today on Dish. That wasn't even real. Was that intentional? Poor Anthony who does the sound on this. Sorry, the root of the tapping. Um, Jody Whitaker is with us on Dish today. And actually, we'll be talking about football with Jody Whitaker. I know she's a few because she big Arsenal fan. Um she's also the star of Dear England, which there's two episodes of it out right now. You can see the rest as they sort of come out over the next few weeks. Um but you will know Jody Whitaker for being the star of Broadchurch, Doctor Who. Yeah. She's pretty good, isn't she, at being in the right things. Yeah. Um so Jody here momentarily. First, I wanted to talk to you about something that I saw and I immediately thought of you, which was the world's biggest tyranson. Did you see this? Did see that. Did you see this? It was sort of like swimming pool size. It's not, so isn't it? Tiramisu . Um, so I've got it here. The world record for the longest tiramisu was broken. It was made by a hundred Italian chefs at the Chelsea Town Hall, over 4 40 meters in length. Um, I could eat that. That would be ridiculous. I got it. You don't even have a sweet tooth. Oh, I love turmasu. Thermosu's not too sweet though, is it? Very moorish. Just trying to imagine the size of the side. How many feet of tiramisu could you do? Oh my god, I mean, you know, not even one foot. Oh, don't be soft. Come on, no. Come on, how much how much tiramisu could you? Right, say it was lasagna-sized, yeah. Oh. Right? A third, a third. A third. Honestly, I couldn't. It's creepy. I've got to eat my height in it. Don't be ridiculous. All right, we're gonna try that though. I'm gluttonous. I'm gonna make a turima's counter size there. But thin, not that thin. Oh we go. I could do like a a brick width of a brick. Six foot long. Six foot. Alright, we'll do it. We're gonna challenge you to that. End of this well there,'s no end of season now. No, I'll figure it out in time. Some point. Maybe that's the Christmas special. Yeah. We just have a bit of music. No guess . My friends at their wedding one day did um a Swiss roll, the size of the length of this room and about twenty people carried it out. So I'd love a Swiss roll. No, yeah, material myself. That's what you said you'd do. Um before we welcome Jody Whitaker, let's talk about an ingredient that we're going to be using today. We are something that genuinely and it might be stupid in saying this, that I don't know what it is. I don't know. I've seen it on a menu, I've eaten it. Polenta. I'm like, sure, I know what it is in terms of etic, but it's perfect for you because it's gluten-free. It's a maize flour, which is very finely milled. Yeah. There it is. Lovely yellow colour. And you can get white polenta as well. Yeah. Um northern Italy. Yeah, it's you know, it's very fine and very versatile, I think, polenta. You can use it in desserts, you can use it as a savoury, and as I say, perfect you, we're making a lemon polenta cake today. So it will act like the flower. And so you have the almonds in it and the polenta, and it sort of holds it together. So acting like that starch there. And then you make it and you can make big tubs of it. You know, you want that giant pan, you can make massive pans of it. And it takes a long time to cook. You can get really quick cooking polenta that takes about five-ten minutes, or you do the old school way, which is a big wooden spoon, and it takes about 30 minutes to make, and then you serve it. I love it, poured onto a big plate and and then you put with stews. So it's more like a mash. Yeah, it's like a mashed potato, it's the carbohydrate, and then you can and and then when it sets the next day you can slice it, fry it, have a little bit of bacon, a little bit of cheese on top. Is it quite big in Italy? Huge in Italy. Yeah, huge. Northern Italy, Italy especially. I look forward to having that later on. Marvellous. Should we get Jody Whitaker in? Let's do it. Yes . Hi Jodi . How are you? I'm alright, how are you, Carol? I'm really excited. Are you? I looked when you arrived. I was coming down the stairs, Jody was going up the stairs, and she's like, starving. Starving! That's all I say every week. You're our perfect guest there. I am method today. Yes. Oh wow. Yeah, I am I'm prepared. I might be beauty and the beast, beast at the end of the table. Yeah. Well come on in. Come and sit down. We can sit here down and I'll give you a drink. Yeah. Oh no. I've got I've I'm attached to something. Oh hold on. I'm attached to a knife. No, you're not. It was a corkscrew. I was attached to a corkscrew. It's holy jumper. Should we welcome our guest then? Yes. Let's do it. Uh we have with us a wonderful actor as our guest on Dish today who brings sort of all the essential ingredients I feel for an episode of Dish. Loves food. Perfect. Loves all food. Love that. Loves a chat. Already sense it's gonna be good. I think we won't have to do much today. No, it's a day off for us. Yes, it is. As we enjoy an hour long presentation from Joni Whitaker . Hi Jody . So all my favorite things. Right way, stellars. Welcome to Dish. I'm so excited. Can I j can I have it yet? Yeah, applaud. cheers We're starting with a Hugo Spritz. Cheers, cheers, cheers. Thank you, Jody. Cheers, Anne. Cheers. Yeah, we're starting with a Hugo Spritz because you were like, well, you were like, I'll have anything. Yeah. Which I really love. Yeah. I love when a guest is like. that That's open minded. I've got no allergies. Yes. I I'm also not squeamish about food. Fine with textures, fine with with So you'd try anything once, wouldn't you? Yeah. Yeah. Uh I think I've been to I've been to Bangkok and there was a few things on stalls that I was like, do you know what? Yeah, I might not do that. Might not do that. Yeah, like a like a a full cricket looking. Yes. Something like that. But I'm I'm pretty much . Have you done anything like that? Like cricket, school? I've done cricket. Yeah. Um I've done well guinea f uh guinea pig, remember we had to go guinea pig in Peru. It was it was just her mates, guinea pig. Um we want to talk about a few things. We want to talk about Dear England, of course, uh which we're gonna talk about very soon. And but I wanted to talk about the the Jody Whitka day because I've heard that you are quite no nonsense , no mess in. Get on with it. That was what I found out about you, and I really like that. What's an average day in the life like for you, Jodie? Are you quite like up at um we're going? I am a nightmare. I'm awake instantly. Yeah. Right. Good mood. I have a thing where I don't need to warm up. Right. So my mood is whatever it is. But it I I'm not always in a um a kind of attempt to be in a good mood. Yeah. But I can instantly be a part of any conversation. So if someone's in my eye line at six AM, yeah, I think all the chats that maybe they'd like to build up to about three hours later, I just want to do now because we're up, we're ready, we're going. We're going. So I'm a very much a up full chat. I don't understand that thing where people need to warm up. I don't understand the idea where you just don't have form . I just think I've got form. Someone else needs to have form. Even if the sun hasn't risen. Yeah, it's just a big and I can keep going and keep going. And I'd like to be continually busy. And have you always been like that? Yeah, I think I I don't like this will be the longest I will have sat stand for ages. Yeah. And then you someone in the house that went starts a task and will finish it because I like to start them and then I get distracted by a different one. I think I ha I think I can really hyper fo hyper focus on something that probably in hindsight had absolutely no relevance to the dark. Yeah. And will you finish it though? No. No me neither. No no no. But I've started so many fun things. Yeah . I d I can't finish a conversation. I think that's the main thing for me. Yeah. As I've just talked to my uh my best mate today. And when I got off the phone, my house said, Oh, how is she? And I went, Oh, I just do know you what I? don't think we got to the end. So I don't we talked for about 45 minutes, and I don't know if any sentence or thought was continued, but we did talk for 45 minutes, and I did so much achieving in that 45 minutes. I literally multitasked like a mother . It was like it was on loudspeaker, there was things banging in the back. Cleaning cupboards, ironing, the whole lot. I love it. I love it . Your list of drinks that you liked listed out, and I love this. Cocktails, beer, wine. Everything. So all bases covered there. All covered there. Um you you do love wine. We're gonna talk about wine a little bit later on. And and I I I saw that you said that a wine shop is quite like a bookshop. Yeah. So you you take it as serious as like I love it. I just I'm fascinated now by the fact that there's so much creativity in it. So the you know, I've bought a bottle of wine before based on a label and it turned into one of my favourite wines. There's a Napa wine called prisoner. Right. And you it's the label is a work of art. And then if you're like, oh that wine company's amazing, they've got another one called Saldo, which is what their machine's called, and you type in a word and it goes, and then you can stick it. Oh no print it's a little that that's it . It's a completely empty bottle and it just says saldo across it. And you're like what the f is that yeah. But I'd just purely we bought it because the label looked like something in a gallery. Yeah. But just people are so creative. Like in now in that sense of there's so much, it's not just generational wine, it's like people changing careers and going into it. And I'm here to drink it. And you're a hitch drink it. Well thank you for drinking it. And then teaching us about it. Because they always say don't judge a book by a cover. I don't think probably do. And wine do. Yeah, but but I also think as you say they're taking it a step further. Yeah. Like there's a friend of ours that makes wine in England, they make English wine on the South Downs, and they had this dog called Noodles, and he's no longer with them anymore. So they make this rose . And when you look through the bottle, it's where you see the label and the name Noodles. You know what I mean? So they've really put thought into it because it used to be in the vineyards with them and it's all that sort of stuff. And and that makes me want to buy because I think oh there's a story behind that. Yeah. You know, and I like the thought and the effort and taste left. Yes, exactly. And you see a restaurant with bad font, you're like, I'm not gonna go in there. It's lighting. I'm so easily offended by a lighting scape. Yeah. I just thought, why would you I don't want to sit in fluorescent light. No. You know, and um I'd be much happier to be like, I can't see ya. Yeah. That'd be my I'd pick that over, all right. Or a down spotlight. So everyone just is like um now uh your food loves uh are truly food loves because there was no hates. Um but I love this list because you started when you when we always ask our guests to you know, suggest what they like and we say w what you likes, what you dislikes, what you love so we can develop something. Jody said I love love love all food. All food. But you said Italian pasta dishes definitely your favorite. That is Angela's area of expertise, I feel. And you love a steak, tart ar, noodles, thai curries, Japanese, Mexican, French. You love cheese, you love herbs, you love a bit of spice, medium to hot. And we quote so specific. You love Middle Eastern food. Your best friend is a veggie, uh, and a great cook, so you love vegetarian food. You also love pudding and you have a sweet tooth. I like a commitment to flavour. You know some people like quite you know, like say a piece of white fish with like green vegetables and they would just go and pick that. I would need yes. Yeah, yeah, yeah. Because that'd be all right. Yeah. It would be all right. I need there to be something that I went, oh, this is what that is. Yeah, yeah, got it. But yeah. And have you always loved food? Was it a big part of like growing up and having nice dinners? I am gonna throw my mum under a bus . And she gets thrown under a bus all the time when I've ever done anything foodie based. I was bro ught up on some absolute shit . I cannot believe that like now . I mean, she is uh kind you know, just in that thing of like that it's not okay, you can't send I'd have white bread, I'd have cheese and onion crisps smashed in the middle of it, which be a sandwich. Primular cheese sandwich was my absolute go to. Oh yeah, and it'd be like this sort of toothpaste. The tube the tubi one, yeah. I was allowed a but I'm still a fan of Nutella, but it was my lunch. Yeah. At school, like my Pat Lunch Nutella sandwich. I was like, Brilliant. Got it. Brilliant. Got some calcium. Yeah. And but my mum is, we've always been, we were a really busy family that was like, it was always a microwave dinner. Yeah. And I love my mum's pieces. She's extraordinary. She's not a cook. Yeah. And so now I am such a snob. I'm I'm such a snob. You know, just that thing where you're like, I think the vegetables have been going a bit long. You know just that. They just they didn't need to be in the water. They could have been they could have been above it. But I can't I can't cook. So that's the problem is I can't cook but I've got all the notes. Do you never ever do it? You just truly have a guest there's just no point because like if I'm well I I can't cook and also my husband's got questionable timing when it comes to cooking so we have our dinners where people are my mum always says, is Christian cooking? I'm like, yeah, she's like, I'll have a little sandwich before I get there. So she just, because it'll be like, Mom, it's like, it's nine, it's nine forty-five So there is a bit of, there is a question. I love that. I love that. But he's you know, he's good at it, I'm sure. Oh, he's good at it. I remember when Jamie Oliver remember when he did like 30 minute meals. Yeah. I remember when that book came out, everyone was like trying it and like proper into it and it was a tele show and one of our friends was doing it and she was like it was we were like two and a half hours in or whatever. No. Yeah and her husband was like I thought it was Jamie's thirty minutes meals and she was like, Yeah, it includes fag breaks, does it? And she's like with her apron on. It was like two and a half hours. Yeah, I know I was like, Oh, okay. Now we do ask what you'd like for your tea or what you'd like to be cooked. Um, you said that you love surprises with food. So you get your menu here on dish, but it's all a surprise. So it's a full surprise menu for you today. I'm really into for ced fun. Yeah, well hello. So are we. I'm really excellent. It's all a surprise. Um but you uh are someone that d won't Google a menu before you go surprise. No, absolutely not. Just the the like a surprise element.. No, no, no, no It's like oh I looked at the menu before. Okay, why? Why? We've got one here. Yeah. I like the surprise, but I also I also know that I'm a perfect audience for it because I know I can't do it.. Yes So that's the thing. So if you get people on, you must have hundreds of people that come on that actually cook as well. Oh, yeah. Yeah, we do. No, this is time. But you will have like people that come on, but I think the best thing for me is it's like going to a gig. I love going to a gig because I can't play an instrument and I couldn't write a song to save my life. So all of it is a joy. Um so we like the surprise element. That's good. That is fantastic, yeah. Do you, Angie are you someone that can do a surprise tea like you could open your cupboard and Yeah, you were planning no. No We don't even really plan dinner parties. We have a lot of people over What? We'll wake up and go to the market and then say, Okay, what's that? and then we'll figure out what we're gonna make. Oh , stressful to me that. And then and then there have been times in all honesty that sometimes I've got home and I've done it. I thought I can't be bothered to do the dessert element. And this is where a great local restaurant is the best. I'll go to Feroque at St. John, I said, What you got in your dessert menu? Oh, corn, give us four portions of that. Oh my god Yeah, there you go. You tell people. I do after they've gone, this is amazing, it's delicious. You know, I know I was caught with um one time I couldn't be bothered to cook, so I went and bought loads of different gazpachos at the supermarket, tipped them all together, mixed them with loads of basil, olive oil, and tomatoes, served them all. Um, everyone was like, This is delicious, Angela. How do you make that? Lie through my teeth as to my mum, my brother, my aunt, going, Oh yeah, I marinated all the tomatoes last night, chopped them all up, add the vinegar, all of this. And so I tidied up and I'd put all the plastic containers in the dishwasher you can imagine. Everyone gets up to clean, opens the dishwasher. And then my friend said to me, she goes, What's worse? One, you're so sad you keep the plastic containers. Two, you blatantly lie to every single member of your family and close friends upstairs. Angela. So when she comes around now, Liz opens the dishwasher and goes, just check him. Just checking what you're changing . Have you actually made anything or have you just checked? No, you can cheat a little bit occasionally. Oh wow. Now you have had uh tomato sauce and crisp sandwiches. Yeah. You've also had great food experiences. We heard that you went to Fat Duck and had sort of a an emotional response. I mean, it doesn't take a lot for me. So I think if I was someone who didn't cry most days then was actually, you know, had made a living out of crying. It would probably be more of a thing. But I I genuinely was so emotional because the whole thing of it was such an event. It was, you know, it involves ear phones, it involves nostalgia, it was everything about it was like a fairy tale of creativity and I found it so emotional. I'll let you do this again. It's moss. I f love moss. So whilst Angela is getting our surprise meal ready,. um Um as you are a wine fan, we thought we'd get you to choose the wine. Yeah, yeah. So we've got three different wines that all will work perfectly with what we're gonna eat today. So we've got dry rose, some dry whites as well. But which one do you want? So we thought you could try 'em and then you could be the wine pairer on the Similier. The Semilier. Right. Which one would you start with? Okay, the rose is a Provence Rose, uh, pink grapefruit, lychee, peach, wild raspberries, uh balanced out with a zesty minerality and a beautiful pale rose they made just for weight trolls, this one. That is beautiful. Yes. And tastes absolutely of summer. Mmm. I mean summer water. Rose season. Uh the groulagris. Groalogris is what you're gonna have now. An ancient and rare grape like me. Um a crisp white smells gloriously apply, uh, and it doubles down on the fruit in taste as well. There are also hints of flowers in this in the Gorilla Gris. We'll edit out any wine gulch. That is delicious. I've got a strong favourite at the moment. Okay, okay. And then the final one, uh that Jody Whitaker will be uh tasting to prepare uh is the caracante from Sicily. Another ancient grape which thrives in the volcanic soils of Sicily, cause an eruption of citrusy, herby flavours. So this is a delicious refreshing wine and which is quite complex minerally . It's between this and this for me. Okay, the caracante or the rose. Yeah. If you peek too soon on a rose, it's a long summer, innit? Right. Sonny May. Sonly May. Yeah. I think we should do that. That is the loved and found caracante from Sicily. So yeah, a minerally, I've not tried it, but I love a mineral. I do. What are we having here that Jody's about to stuck into? So we've got telly telly with asparagus peas, shallots, and capers. And it's a recipe by Diana Henry. It's so beautiful. Oh my gosh. It's really what it's so like tangy. There you go, you see. So tell us how you can do it. So you start off a little bit of butter in the pan, add some finely chopped shallots and garlic, saute that down until it's nice and soft, and then you add some dry vermous and you let that reduce down. Then after that's reduced down by half, you add your double cream, chicken stock, or veg stock if you want to do veg stock, and let that reduce down. Yeah. And while that's reducing down, you either steam the tips of your asparagus or you can cook them in boiling water. I cook them in boiling water, and then all the little um rondols, you know, the choppy bits at the end. I use those are from the stalk. Um, so once your cream and stock and everything's reduced, you add your peas into there, you add your capers in there, touch of lemon juice, mm-hmm. You cook your pasta, toss that into the sauce with all the asparagus and then finish it with some black pepper, parmes an and chives at the end. It's so beautiful. So like for you, how long would that take? If you did dried pasta, which generally takes about 10 minutes, you could make the recipe in that time. Maybe 15 with a because of the chopping. But if you did your chopping first But all the reductions and everything is because it's small amounts, you're not reducing like pints of the stuff. You know, you're only reducing like, you know, two hundred mils and that in a big pan it reduces really quickly. I love peas with pasta. I do actually. I really, really do. Yeah. And you need the lemon to cut through the thing with lemon. Because otherwise it's p it it can be a bit too rich. But I think the lemon is a good creamy pasta is not what I'd always order. No, me neither. But with the lemon and with like the theory. Jody, don't upset me now. Come on Jodie. No, you don't put it in. But it's very parmesan y isn't it? Lots of parmesan pecorina, yeah, that makes it really rich. Yeah, yeah. You know, like if you go and they've like cut a whole out of summer. Oh yeah yeah. Like a big cheese wheel. Yeah, yeah. It's delicious. This is amazing. I heard that you after you made it and you wrapped the asparagus. Oh yes, you do. Diana tells you to so once you've steamed them or blanched your asparagus, she puts them in a in a tea towel to basically take off any excess water. Because otherwise, if you added like watery if it had all this water and the vegetables it would just dilute all the sauce. So that basically takes all the water away. Yeah. Can you put it in a spinner? We've got a spinner thing. You probably could actually, but I think if you do it in the tea towel, it keeps the heat in and the greenness of it so you're doing it's you know it's once they're cooked you wouldn't necessarily want to do that yeah um it's asparagus season right now but if this was something you know maybe people are listening to this I don't know in the future in a winter. Would would this work without the as asparparagagus? The us key I think the bean is quite good to see. It's lovely crunch, but you could you could do it with beans, like you could do it with green beans. Yeah, you could do something like that. Not bay beans. But the asparagus makes it works with the lemon. I also think yeah. Fennel, I love fennel. Yeah, you could probably do it with fennel, you just need to cook it a lot more. That's you do like slices of fennel. But um chives did you just chop in at the end? Chop in at the end, yeah. Uh well if you want to make this, uh Jodi Whitaker's gonna be making it next week for all of her friends. Yeah uh then you can get all the ingredients on waitross.com forward slash dish recipes. The recipes on there as well. Is there a video? There always is. There's oh there always is. I dou doubleble tap and tap. I keep scrolling, sorry. Double tap, keep scrolling. See what else. Um but you can watch Anj uh making this uh online. Go on our socials, you will find it all on there. And then the wine pairing, I guess we already went through, didn't you? As chosen by Sammelier Joe D with us this afternoon. I was really like, oh, I'm not gonna drink, but something that you did was that No, I am if I can see a slight wavering, I'm like, cool. Yeah, you're really tapped into it. Yeah. I was really like, no, we should be trying these great Sicilian slaves. Farmer's bloody ground. Yeah. We need to talk about Dear England, uh, which is the BBC series that was based on the hugely, hugely successful play uh by James Graham. And it's all about Gareth Southgate's time as uh England manager. And you are going to be playing Pipper, who is the psychologist who was hired by Gareth Southgate to help reverse the team's fortunes. This is such an exciting prospect for a a TV show. Um what when you heard this or when you heard about it, was it an immediate, oh yeah, I want to be part of this. Definitely, because I was in a really lucky position where there'd been about three years of a hugely successful play. I was really lucky when I was offered it. I hadn't seen it, but it was at the national for one more week. Yeah. So I went and saw it with Guillem. I didn't actually get to see Joe play Gareth until I was on set with him. And I saw an amazing actor called Gillam Lee playing him on stage. And I was completely blown away. Football being on stage was fascinating to me because I do think when you try and replicate sport in any format, whether it's on TV, film, it has to be something other than the game to get you to watch it. Because A, that only brings in a football fan or the the fan of the sport and B, you can get more adrenaline watching a live match than someone's acted version of that. But what is beautiful about this story is it it's a it's a perspective and a way in that you just don't get. And obviously it's a dramatization, so it's not a documentary, but the research that James did and the kind of the amazing view into the back room and to the s the structure and the psychology of it all and what Gareth did. Yeah. And when you look at his achievements as England manager, it is extraordinary. But when you see Joe as Gareth Southgay, it is unbelievable. It's crazy. It's unbelievable. It's unbelievable. I mean obviously he'd done it on stage, but still that's a completely different medium. You know, you're play especially if you're you know, the national in the West End, you play into a back row. Yeah. You're not playing to a close up camera. And yeah, it just just walking on set. It's so weird because she's like, it looks like it doesn't. Yeah, yeah. You know, and I was like But then also some of the mannerisms. It's the mannerisms . But it's also just the I you know I you don't need to be into football to be complet ely joyously transported on this journey. I honestly I'm it is it it's brilliant when you're in something you can be excited about. And I'm so excited about people seeing it because it'll be one of the first things I'm in when I'm literally like I'm not crying. Yeah, I'm not crying. Not crying. No crying. First of all, I'm not crying. No crying. And I thought it's like the first time I like did messag myed dad and went, Oh my god, you're gonna love it dad. You're gonna love it, you're not gonna be you're not gonna be like, what the f<unk>ing all about, just crying about bloody hell, you just kept crying and crying or or you know we don't like, didn't understand it, but well done. And do we know what like Gareth Southgate makes of it? I don't think he saw it. He hasn't Well he might be a I don't see the show, but he's definitely not seen the show. Oh he's not seen the the play. No. Well he changed the how people view it, like the English team. And how the nation viewed it. You know, and you know, because you think back to the days when Beckham and when he missed the penalty, guards Southgate, and then they were being booed off by English fans. And then when you saw when they did lose the Euros to Italy and you looked on social media, every comment was we're still so proud. No don't because I wanna cry. Yeah, yeah. What is really beautiful about it is it's an absolute lesson in not just leadership but like mentorship. Because when he went in, it was a caretaker manager, and no caretaker manager takes over. But even on day one, the idea that there was gonna be changes made that were all about longevity and you were taking over a job that you know you're not gonna keep or you think historically you're not gonna keep yeah but he felt that those things were so important that he implemented them regardless of whether he was able to see it through. And the people that he brought in, like Pippa and the team, and the attitude towards mental health and all of those things being part and parcel of you know, you've got these kids or men that are insured for millions because their feet are worth more than anything, but their brains uh or the support network was seen as a secondary. I just said it, you know, they are grown men, but they are kids because you think when the background sum of them came from, no one ever understood that. That they're lot were working class lads. Yeah. They came from nothing, broken families and football. And then to suddenly earn millions. How the hell does your brain feel like that? Or to be to be blamed individually for something and or to be personally attacked because of your race. Yeah, where you're from, all of those things. When I remember footage now of Garrett Southgate missing, I was watching a grown man miss a penalty and now when I watch it, I'm looking at a little boy. Yeah. And you just look at him and he's a little boy. And it is such a weird thing where you have that kind of hindsight of age. All this chat has got me really excited for the World Cup now . Angela, tell me what dessert we have before us. We have lemon thyme, honey, and polenta cake. We have honey. So we have unsalty butter, honey , um, whole eggs, um, lemon, ground almonds, polenta, baking powder, salt, and a touch of lemon thyme. You beat everything together except the egg whites, put your butter and your honey together, beat that really well. Then you add the rest of your ingredients except the egg whites, mix that all together, then separately whip up your egg whites to a soft peak and then fold them into your mixture. Bake in the oven for about 45 minutes to nice golden brown. And then after that, you put a lovely honey and lemon syrup on top. And then a bit of just honey and lemon juice. Wow. And then this is just yoghurt double, cream, a touch of vanilla essence. Did you enjoy making this? Because I know you're not a dessert Ed. I made it this morning at home actually. And then Neil comes down and goes, Oh, are you baking already? And I said yeah. Yes, I am, my darling. Yes, darling. Breakfast momentarily. I'm gonna tell you something about this dessert though. Yeah, yes. If I saw this on a menu, I wouldn't pick it. Do you know why? Because it doesn't sound like it'd be sweet enough for me. And it sounds really grown up and it's amazing. But is it sweet enough for you? Yeah. But that's the thing, like to me, I'm like, oh, I wouldn't pick a dessert that doesn't quite sound like a dessert. Like plenty to me, I'm like , yeah. Mm. No, I think it's the syrup. This is beautiful. No, I d da I love something that just tastes like not sugary. It's a nod. Yeah. A little nod. It's a nod. Yeah. But it is, it's amazing. But take that. Oh my god, a f of a free bay. Yeah . We have Dear England, which you can see right now, of course, but you've been in some massive TV shows that we need to talk about. You've been mentioning Doctor Who, we need to talk about that in a second. But we have to talk about broad church as well, because they were, I mean, they were both sort of like those that TV that becomes national conversation, aren't they? Um 8.7 million people tuned in for the finale of Broadchurch, which is mad. Um how the hell was doing something like that when it becomes, you know, part of a national conversation when you're in something like broadchurch? I think the hindsight of it now is that it's pre everything being uploaded at the same time. And I've got you know, I'm an absolute sucker for watch one app, but actually I'll cane all six episodes. So I do love that you can watch something in its entirety before someone ruins it. It was an amazing thing to be a part of, made mates for life, and had such an incredible experience. And it was a a I was only 30 when we started that. Beth Latimer was such a massive character to play at that point. And it was really emotional and really beautiful. And and you know the storyline was epic on so many levels and very harrowing. But yet we had this very special thing where we filmed in one of the most beautiful parts of the country that I had no idea existed because I failed that exam. So Jurassic Coast. I was like Jurassic what there is it? I was like, oh my God, it's like real and strange. But then cliffs look fake. And the amount of people that go, they didn't CGI them cliffs, you know. That's how no, they didn't CGI them But it was, you know, it was such a beautiful thing. But then once it comes out, you then do go, thank f I didn't tell everyone what happened. Because it actually was a really big deal and people really wanted to know who it was. And I was like, that who've I told? Oh no. Like in a real panic about it. But it was yeah, it was amazing. And also one that it was the absolute epitome of an ensemble. There was always loads of us. Yeah. And do you love that? Do you love that? Yeah, like a big game. Absolutely. Yeah. Someone to play heads up with. Yeah. Someone to shook a moon ball to. Little of a moonball on set. Does someone want to play catch? I'm just like an irritating Yorkshire Terrier 'cause I'm literally like, someone, someone, someone, anyway . Um and then the other thing we need to wear is Doctor Who because you became Doctor Who on Christmas Day in like twenty seventeen. Oh yeah. Yeah. 'Cause obviously, I was cast different but, that's the first ep, isn't it? Oh good Google search. Thank you. I Googled it But I mean that is like quite a heady two things coming together, isn't it? Like being revealed as Doctor Who on Christmas Day. Did you do you have fond memories of of watching that moment happen with your family or did you not watch it at all? No, I did I totally watched it, and actually, my eldest was too young, and I suddenly realized that actually Doctor Who's quite scary, and everyone tells you that Doctor Who's quite scary. But I was like, look, mommy's on telly. But I fall out of the TARDIS at the end of the episode, and I suddenly was like fail . Someone's really crying. But then I would just took it as a compliment. That was such good action. Great action. Yes. And then you w you mentioned your dad before and you said about your dad watching it. I mean, don't know what you're on about, but I like it. But he also was instantly the person that you like. It was like, did you tell your family? Absolutely not. I am not telling. He is an complete social hand grenade. And it's like there is you know, I'm really good at storyline secrets, but not telling anyone you've been cast was a really important thing because you know, when he found out he was in a pub. So I was like, Oh, this isn't that well, thank God he didn't know until it went on telling. Yeah, yeah, and they've been like mad supportive with with what you want to say. Absolutely amazing in the sense that as a kid, there was never me and my brother were never treated like my you know, my brother's massively into sport and you know, growing up cricket was absolutely his life and and it was in some environments sport and drama could be treated as hobbies and we were never kind of uh that was n the we were never given a limitation if that is what we wanted to do or pursue. I don't know. Sometimes there's uh it it's difficult because the world has changed so much. But back in nineteen ninety-eight or ninety-six, I can't remember, ninety-eight I think. When I was doing my GCSEs, the w the idea that you put all your eggs in one basket seemed foolish. It was like have a backup plan, have a this, have a that. Whereas my mum and dad were always of the attitude was like, well, it's a long life. The backup plan can come when you're twenty five . Yeah, yeah. I'm always fascinated by acting because the idea of embodying someone else for a period of time because you're not doing it for the day we watched the film. Because I feel like I could get into character on a Tuesday, but I' I thought oh dont know if that's right on the Wednesday. Do you know what I mean like body picking it but I read somewhere that you describe yourself as a technical actor. What does that mean? I don't know whenever I think I was like, I've gone like I'm a technical actor. I've gone thinking really great. I once said I once said Mercurial in an interview. And then when I read it back, I was like, I actually think I used it. I used to do it. But how do you get in and out? Is there always is it always the same for you know different characters always a different way? I I always think I don't necessarily have a massive process that is I have to do this and I have to do that. But then I find myself in situations where I go, oh no, if these things aren't in place, I actually find myself a bit wobbly. So there's one thing which a load of DOPs thought was a joke because I would turn up and I'd be like, has anyone got yellow tape? And they're like, I'm sorry what? I was like, has anyone picked yellow tape? And basically when you have to hit your mark on set, you get assigned a colour. And straight away I'm like, does anyone pick yellow? And there is something I won't hit it if it isn't, but I am so capable of hitting it that while saran was accidentally slightly a toe on my mark during frauds. I absolutely bashed her out. I didn't know. I can naturally hit it. It's there. I can see it without looking. And I absolutely took her out. She went f<unk>ing. I was like, oh I think you might have been a bit on my mark. I mean just adjust. I was like, do you know what I I can? It's there. So I think I've tried to make myself sound myself sound less of a bell end by saying I'm a technical. Tiny galancer . Jody Whitzka, it is time for your fast food quiz. Tell us your favorite way to eat eggs. Fried. What's your favorite sandwich filling? Nutella. What's your favourite form of potato? Dauphin noir. Oh. What's your favorite herb? Dill. Oh, I like dill. What's your favourite colour of w ine? Yellow. But I love a really I love a Chardonnay. So if it comes golden nectar colour. Absolutely in heaven. Nectar. What dish do you miss the most when you're away from home? One pot pasta. One pot pasta, like. Like Anna Jones, one pot pasta. Nice, yeah, got it. Uh what is the best flavour of crisp? A skip . Dissolvable. Is it a crisp? Or is it? Is it a decide jafficate? Maybe not. Wait there. Roast chicken walkers. Oh , I'm gonna have skip. Skip. Skips are crisps, yeah. What is your favourite chocolate bar? A Ritter Sport. Ritter. Ritter, sorry. You know Ritter Sport? Like the square ones. They're always by the till, aren't they? Oh, I need to get sauce. A little bit like that Sport makes me think It's the way it's chocolate Wait jobs off sport Why are they called sport a sport I don't know but I always think they're like good features Or a Toblerone because it's holiday. Yeah. Holiday feel, yeah. Um, what is your favourite Sunday roast? Oh, uh beef. Beef. But but uh like any roast, but if the editor York should put in because you're not having the appropriate one, that'll piss Yeah, just having your own but rotating. You need to stop that rule. Yeah, yeah. I didn't know. No, I know, I know. So yeah. So yeah. Jody , we come to the end of the show question for your chance to win this waitress goodie bag as brilliantly and delicately displayed by hand and a half. I'm sorry. Here comes Debbie McGee. If you could describe your perfect pub, we would like to know what sna cks you may have in, what the interior's looking like. Are you showing sport? Is there music on? Describe the perfect pub. And if we like the sound of it and we want to go, the bag is yours. Okay, so my perfect pub would be the snacks would be like per ello olives. Yeah. I love a chubby olive with a spicy kick. Okay, yeah. So we it'd be that. And I also think it sets the tone. It's not a you know, it's not like chitty little crackling stuff . I'm not into that. Yeah, I'm not into that. I want it to be a bit a little bit elevated. Um there would be a lot of the candles on the table, lighting would be essential for me. So I want it to feel slightly like you walk in thinking, is this an old man's pub that feels really c familiar? But then actually, for the kids there's a load of like board gamey stuff, yeah, but then also there's loads of like slight bookcasery stuff, a lot of melted-y kind of a candle. Yeah. But I love a gastro pub. So even though people can sit and feel at home in this pub, they have to be able to eat really good food with an excellent wine list. Yes. Because wine pairing with whatever is being served is essential. And also, I really love a gin col lection. So behind, we want the proper whiskies. You can't just offer two types of gin and you can't just have two whiskies. You have got to have that moment where you walk in and go, never heard of that. Yeah, yeah, yeah. You know, that's an amazing thing and someone saying, Why don't you try this? It's from Phylley. I'm alright. I'll have that Japanese one please. But you know, all of that I kind of I would like people to feel like what they're walking into is home, but then they have an experience that you're not gonna get that there's worth spending your money and leaving the house for. Yeah. Yeah. That is mine. Yeah, that is yours. Come on . That was that was like a pitch. Is it pitch? I wouldn't have done it. That's my. So like my other life, I would have like because I said to my mum and dad, you know, if I don't do it, I can always roll up. I wouldn't have a memory granddad and my dad was brought up in a pub. He lived above it his entire life. Oh, after that description, I want you to do that, Jody. Oh yeah. Come on. I want it to happen, please. A round of applause for Jody Whitaka . Thank you, Jody. Thank you, Jody. There's loads. It's substantial. They're amazing though. They're actually amazing. Hey, that was a good episode. Yeah, she was brilliant. Really like Jodie. I love her mum having a little sandwich if her husband's cooking with stuff. Yeah, she was brilliant. I love to talk about her dad and stuff. We loved her. So thank you to Jody for coming on. Um we got a really nice email this week that we'd share from you. It's from Skye, uh who's all the way in Sydney. Uh saying hi Nick and Angela and the entire Dish team. Thank you for such a joyful podcast. I started listening shortly after I was diagnosed with a bit of a complex cerebral aneurysm. Suffice to say, things got pretty serious and surgery was my only option. Thankfully, in February twenty twenty f,ive my surgery went well, though my recovery was harder than expected. So podcast became a refuge. Having spent five years in my twenties in the UK, Dish brought back the warmth of that time, the friendships, the humour, and the oddly soothing ritual of a slow browse through a waitress . Nice to have a mooch. Yeah. Uh when my body recovered, your show became food for the soul, and it still is. Uh lots of love, Sky frome S ydney. Skye, that is a nice little email. Lovely email, Sky. Thank you. I'm glad you're recovering well. Yeah, same. Absolutely. I'm glad that we could uh provide some entertainment. Make you feel like you were browsing through a supermarket. Thank you, Sky. And thank you, Sky. If you do wanna contact us, uh you can do on socials. You can email us, dish at weightros.co.uk . Uh thank you for being with us and we will see you next week for more. Bye. Bye. 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 Waitrose.com forward slash dish recipes for all the ingredients and the recipes. Dish from Waitrose is a cold glass production