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Available for a limited time, pick up a pack at Wake Trows today. Selected stores apply, subject to availability. Dish from Wake Tros is a cold glass production. This podcast may contain some strong language and adult themes. Hello. Welcome to Dish from Waitrails. I'm Nick Grimshaw. And I'm Angela Hartner. And we are here at the Dish Table. The very one. For another episode of Dish. Travels with us wherever we go. It sure does. Um, I'm trying to think when I last saw you, I think it was in the French house. First of April. Uh for Pints Day. A huge day that happens because uh the French House, a famous pub in Soho in the middle of London where Angela's other half. Mm-hmm. Our friend Neil is the chef. Yeah. And they only serve pints in a half measure. Yeah. Famously so. So you go in and you have a little half. On April the first they do pints day, where you go and get a pint. And they do this for a great reason, don't they? Well it's a charity. What s Leslie's always done for however many years, she gets famous people or well-known people that go into the French shows normally and they come and pull a pint and it gets auctioned off for the people there., for charity And it goes to the Soho School. And so there was Toby Jones was there, there was Maxine Peak there, Suggs has done it in peer previous years, you know, Lorraine Chase was there. They get loads and loads of people in. And then she always asks us and we do it together. And we did a thousand pounds for one pint of beer. Well we did two, one each. Yeah. But a pint of beer each. Which was incredible. So we went there. The pub is packed, by the way, when this happens. It's nuts. And I we went, me and Ange, and we were the sanest people there . By a long shot. Oh, yeah. It had an energy of like an afters. Yeah. Um, it was a lot of fun. It was. lots of fun Did you know that Lily Allen turned up? Well no, 'cause Neil had text her, but she quite goes in there quite a lot now. Right. Her and Neil chatting away and talking Madelines and all the rest. Uh huh. And so he so Lily Different types of Madeline's He's got his Madeline's and she's got her Madeline . And so she texts Neil about a table and then Neil being Neil goes, Well do you fancy coming to split a pine? She goes, yes. She goes, but I can only come at six PM and he goes, She can only come at 6 p.m. I said, Well, tell her it will be over by then. But fair play, she turned up at 6 p.m. Yeah. She gave some money. I think she might have even pulled a pint or something. There was no one there to buy the auction. But she said, But she turned up. She turned up. So Lily, next year come at two o'clock that's a little bit next. Madeline's on the house. Yeah, exactly. Um today, a great guest on Dish. Uh Nicola Cotlin is someone that we've wanted on Dish for forever forever. And we had a her two years ago. Did we? When you were in Japan. So she couldn't. That was a that was her moment. Oh really? And then she's been so busy ever since. Uh-huh. But now we have her. But now we have her. Yes. Finally. Um, I actually spoke to her yesterday. I interviewed her for the radio. Fantastic. And we had a really great time. Yeah. Um so she was so looking forward to it. Excellent. She was like, I can't wait for dish tomorrow. Oh . So she's ready. So we'll get Nicola in a second. But first, should we talk seasonality? Well, we're gonna eat with Nicola. Uh May just around the corner. What are we talking uh about? What is in seasonally royal? Jersey Royals. A Jersey Royals. I love a Jersey Royals. See, I'd make this for like a potato salad. Yes. Or I feel like it's potato cold. You could. But not fringe cold. Not fringe cold. Or like in a a china nisso. Yeah. Or you could cut them in half, just roast them in some olive oil, some rosemary and garlic. But they're from Jersey. No way. Yes, but they're only available April through to sort of June time, which is at their peak perfection. And they have that thing where they call a PDO status. So no this potato, no other potato can be named a Jersey Royal unless it is grown in Jersey. And because of the soil and the sea climb it. They have that quite unique taste. I think they're quite irony. Mm-hmm. bit of nuttiness and a slight sweet tea. Yeah. So but they are delicious and you don't have to peel them. Um how are we gonna cook them today? Gonna cook them totally through um till they're soft. And then I'm gonna toss them with some coriander, some butter, some olive oil and chili, and then put them in a a roasting tray and then slightly squash them so that they break down slightly and roast all over. Yeah. That'll be good with the chicken we're having. Ready. There's our Jersey Royals. Jersey Royals, very in this week. Very in. Should we get Nicola Cocklin in? Definitely. Okay. How are you? Thank you for having me. I'm very excited. This looks amazing. I know we're very excited. That looks amazing. There's nothing better than a roast chicken. No, I agree. Truly, there's not. Come on in then. Let's take a drink. Thank you so much. We're gonna start with a champagne for you, Matthew. What a treat. I'm thrilled to be here. Thank you so much . Time to welcome our guest on Dish. Uh, she is wild, millions of viewers. Uh, in Bridgeton, Dairy Girls, big mood as well. Yes. Uh you may not know this, but she is the Queen of Pickles. Nicolette Hotland is here, everybody. Good morning. Good morning. Good afternoon. Welcome. Good day. I think prefix from saying good morning. No, that's perfect. Good morning. I would furthermore like to be known as the Queen of Pickles. You well, you will be. Because I do love pickles that much. So I'm like I I will take that. I have a bag that says pickle on it that I use for work. Oh like it's um filled with pickles. Filled with pickles snacking constantly. So yeah. And this has been a childhood thing or you've got it later in life sort of I think it was it's later in life. I think I would pick out flavors and knew I really liked them, like in McDonald's burger when I was a kid that I was like, I love something in then I don't know what it was. Yeah. And then realized it was the Gherkin, and then realized I could put that flavor into anything. So if I ever make a sandwich, it will always have something pickled in it, like Rendilla peppers and cornachams. 'Cause it just like elevates it. I think you're right. Well we have pickles. We have an array of pickles for you to enjoy this morning. I love some at pickled.. I do Well it's a salty palette, I think we have. Well welcome Nicola. It's so exciting that you're with us. We've wanted you on for ages, truly. Thank you. You've been on our list of people that we need on dish. Thank you. Thank you for finally agreeing and being here this morning. Finally, finally. We've also got you a champagne because we heard you wanted a cheers, cheers, cheers. We wanted a very cold champagne. I know. Woman after my own heart. You're taking all my bugs. I have so many questions that are probably gonna be quite annoying. But what is what would you say the best way to chill it is? Because I think because I is it true that you can burn champagne in like if you put it in the freezer. Is that a real thing? I don't know. I know that from Dynasty, is it? Oh I don't know it's it's Is that the line? It's some yeah, some very partial men and some show that was like the champagne's burnt. Oh I s and sure the caviar isn't. I know I wouldn't know, I only believe that. But I don't I've never heard that. I mean I have. I don't normally chill it in the freezer unless I'm desperate and quick friends. But you can bet those sweet money spikes. But you can get those freezer pouches so you put in a freezer, they're great. Or just say, Yeah, yeah, the classic way is ice, but always put a bit of salt in your water. Okay. That's very clear unless you're scared. So into your party that you're putting your hand in the ice buckets for ice into your thing. Which has been known at some place. It has been known as it's a good chef tip. Yeah you go there. There you go. Salt the ice please now. No salted i Um we're gonna go through your likes and dislikes in a second. But we wanna know first of all what's in your fridge. What are the essentials, the non negotiables? I would say French's deli mustards. Yes. Um Gwindia pickles, cornichants, um kipi mayo, carry gold butter. Yes. Semi skim milk. I love iced coffee. Yeah. So always have that. Always lots of ice. I got a fridge with an ice maker in it. No. Door pull out and it's heaven. Yeah. Heaven. I know they say it's better to drink like lukewarm water, but just a really icy water is just the best. A bar of chocolate, I'm not I'm much more savour,y salty, but like just like a one piece is like nice. Um and probably I will try and leave. This is very bougie. I will try and leave. I was really broke for all my twenties. I've earned this, right? Come on, spill it. Come on, it's champagne. But I will try and leave a bottle of champagne in so like if you know you have someone over then it's always a bit choice. Yeah. I think that's a classy move, I think. That's that's a good host. Unlike me who's running round to the local park with going, Neil, Neil, get the soldiers and get some ice! Get some ice, please, please, please. No, I think that's great. I always like that when you see that in a TV show and someone's popped round or a movie and that open the fridge, champagne's already chill. Very ad fab. Very we love to see it. But we heard you got a new double door fridge. I did. I since I was a kid I always wanted a like a a lovely kitchen. What's that about? I always wanted one of them fridges. I don't know what that is. It's an American fridge you've seen. Because I love sauces, condiments, all that stuff and my fridge was just tiny and just didn't fit any proper food in it. So I was like, I'm gonna get a big double door fridge and it is amazing. I open it, I'll just go, I love this fridge. It's so mega. It's like this was worth any hard work. I love it so much. Good times. Yeah. Are there any other kitchen things that you do rely on? A kitchen gadget, are you? I love a kitchen gadget. I have um I for years and this is something I could have afforded and probably didn't, but a um a mandolin. Oh yes with like a stainless steel glove. 'Cause I just think it looks it makes everything look so classy. Yeah. And it's got a chip um making function on it.. Yes I love the glove. We talk about the glove a lot. Yeah. Joan of I 'm safety first. I'm so clumsy. Like I have I have um so many cut always cuts and that's the cooking one. That's from Christmas dinner. Oh , cook Christmas dinner for the first time this year and absolutely burnt myself. But always, yeah, not very good. I have two chefs knives. I would like to expand my collection. But yeah, I'm I'm I'm a terrible gadget person. I I have a robot Hoover that I put on every night before I go to bed just so like the floor will always be clean in the morning for the kitchen. Because I'm not very tired. I will still and I really want a robot Hoover. I feel like I got two dogs and one one attacks the regular Hoover. Like pig does that, and I'm like, oh do you really have to be like the dog that attacks the Hoover? Does he does he sleep in your room? Could do it. Nice. Just pop it on before you go to bed. Could it, yeah. And then you get up in the morning, you go look at my lovely f 'cause the most boring of the household tasks. Oh my god, it's thinking of the massacre that Pig and Betty would do on a robot It's just dead. Every time I have to pour in the other room every time I hoover. Same. But they're they're no they're not as noisy. Yeah. And I think they kind of fear them more. They're a bit like respect. Respect. There's a respect for a robot hoover. I have two. I have one master of roster. Love. I love them . When I got my first like good paycheck, that's the first thing I bought my mum. And I think she is obsessed. Yeah. She's obsessed. She just talks to it a bit like it's like a pet. But it's very cute and helpful. Yeah. Yeah. Yeah. And let's do your food favourites, the foods that you love. Uh pickles we've discussed. Pickles, pickles, pickles. Uh roast dinners you're a fan of? Love. I just think it's a perfect meal. Yes. It's perfect. And my mum always tees because I go out for roasts quite often. But she's like, what are you getting today? And it's almost always the chicken. But I just never get sick of it. Yeah, same. So I just I think it's the safest bet out. I think oh I think so . Because I think I can get the ick a little bit sometimes with like other meats. I don't eat a lot of other meats. I'll eat beef but that can be very fatty and that since I was a kid struck. No. But I love like you can do like the seasonal veg . I had one in a pub on Sunday and it had just the most delicious cabbage in the world on it. I love cabbage so much, and it just yeah, it's great. And people don't like have them throughout the year. You know, it gets really crazy during winter time. But I'm like, a roast is What's going on your are you a purist or do you add things to it? I think there's certain foods that I'm like the fancy version is the best, but cheese toasty, I'm like the cheapest is the best. Yeah. Talking like soft white bread, the squeezy one that you can tell there's loads of stuff in, but like American cheese slices. The yellow then I will use Kerrygold 'cause it's like the only butter I'll use. But like and squ and love that butter loyalty. That's proper. Yeah, yeah. It's good butter. That's good butter. It is. I'm a bit uh yeah, I tart around on butters. Yeah, squ I squash it on the pan and then yeah, I lived with my friends. So I thought you might do that. No, I I don't know. I just like it plain. There's certain things. I think the things remind you of childhood like we were talking about potato waffles just outside a few minutes ago and like they are so good. Yeah. Then with aromat's not so much a thing over here. Yeah. Have you even do you know that? It's sort of like a seasoned, it's a savory seasoning. Right, okay. Very salty. There's like MSG in it. Yeah. But like that on um that on potato waffle. Oh, it's so good. Uh other things that you love, Nicola, uh, that we found out was ceviche, fresh salads, sole, anything potato based. Yes, yes. I mean, this sounds like our sort of dream list too here. You love bread rolls at Chowdhorn and you've talked about how great Maltese bread is. Which we'd not heard of. No, I haven't heard about. It's impossible to get anywhere outside of Malta to be hon And it was a bakery that like looked like it was from the time of Jesus. Yeah. It was a hole in the wall. It was this like wood-fired oven and they just used to make loaves and loaves and it's very flat and round. And it's quite dark on top. It is, yeah. And it's very chewy. Yeah. And what they like to do with it is that they they cut it in half and they rub tomatoes on it and olive oil. Nice. A little bit like punk on tomato, but not as much tomato on it. Yeah. And just like olive oil and salt and it feels like Rebecca who works for me, she's maltese. Oh okay. And I text her, I said, What is this maltese bread? She sent me a recipe 'cause they make it in two stages. So you make like your base l ise if you like, your biggadough, and then you add it to your flour they except the next day. But it look but the thing is it's that wooden oven that you talk about. That's what's gonna give it all that crust and that beautiful flavour It's absolutely delicious. Delicious. my God. Time. Oh my god. Time, I know. Okay. Um I wanted to ask you about any guilty pleasures. Because you are a a great fan of food and great stuff as well. Is there anything that you're like, oh I shouldn't be indulging in this by um I feel like super noodles. Yeah. They are good though. I'll try and add a bit to them so I'm not having complete girl dinner, no protein, no nourishment type thing. So sometimes I'll like crack an egg in the bowl and mix it up and pull the noodles through them. Yeah. You're like I'm Angela Hartner. Yeah, yeah, yeah. Famous chef. Am I on Master Chef? I'm in English. It's amazing. Yeah. But that and then some parmes an on it and some spring onions. Yeah. Because I'm like, but that's quite tasty. Yeah. Cause there's I think there there's's a lot of joy to be had in the high and low of food. Yes. If you just like one kind, I'm like, no. No. But also like this is a thing not related to anything, but my sister, this is her favourite podcast, by the way. No way. My sister, when I told her that I was coming on it, she freaked out. She was like, It's my favorite podcast! She's like, Oh Really excited. And my mom doesn't know who anyone is, but she knows who you are, Angela. Oh we're not gonna just there's no nothing, but she knows who you are. I will, I will, she'll be thrilled. Oh. My parents were like quite strict when we were growing up. So we weren't like it wasn't a big snacky house. You couldn't sort of just go and get food when you wanted it. But we would sneak from her bedroom and we would get some like white bread and we would roll it up into like this this long thing and a glass of orange juice and we'd go down to her room and just eat the like roll of white bread and have the orange juice. But it was like such a treat for us. That's what you're having today. That's what we've got here today. Yeah. We got in touch with your sister. Something really special. Actually, wouldn't No . It's pretty good. Yeah. I really wanted to be allowed to cook as a kid and my mum was like if we we wanted to bake with her when we do this she would literally hold her stirred. Yeah, and you'd be like, This isn't fun. Not So I think now my siblings and I we all quite enjoy cooking 'cause we're like don't have someone holding our wrist while we do it, you know? Yeah. Always nice to cook with someone not controlling your lips. Yeah, exactly. But even still like, um my mum, I I got her a new kitchen was a thing that I got. She always wanted one. But now when I go home and I cook with her, she's like, don't mess up my kitchen. And I'm like, well, when you cook things, sometimes a mess happens. So we get in such arguments that I'm like, you can't be behind me when I'm in here. And it's just like not it's not the one. And she's a very honest um reviewer of my food like it's always scary to try a new cooking thing with her because she wants it specific but then I started to cook um any green veg like just putting it in a pan with a tiny bit of water, some butter and, some lemon juice, like to make like a little emulsion in it. Because it just thing I hate when there's cold veg on a plate. Yeah. Like I just hate when there's a bit of weird, sad broccoli. Yeah, yeah. And I'm like, no, but she enjoyed that. Yeah. My mum as well, one of the things that my I was my biggest problem with Eileen's fantastic cooking was the amount of time she'd boil things for. Oh yeah. Get that broccoli boiling for like forty-five minutes. A hundred percent. My mum makes me laugh. Bless her. Every time we she watches a lot of cooking shows, but every time she sees any chef cook lamb, I know I can I'm waiting for it to say she goes, that's too pink. I just know everything doesn't. She's like, that's too pink, I wouldn't like that now. And I'm like, I know. No, yeah, yeah, yeah. Everyone does the exact same like watching a professional chef on TV, that's not that's yeah, she's like you're gonna give them all food. That's undercooked, they're all gonna die. Um We also have some of your dislikes, pork, lamb, goat's cheese. Oh no, not together. It's a oh nightmare. Goat's cheese is just I think it's disgusting. Oh is it textural? Maybe that's the thing. No, no, not textural. It tastes like like manure or something too. I'm just like farmyardy sort of thing. Very farmyardy, yeah. Also beetroot. No beetroot. Tastes like moles to me. Wow. I just can't be dealing yeah. Okay. Uh you previously said anything marzipani can get out of my life. Did I say that's a very intense? I do stand by it, but it's a very intense way of that I think. Very intense way of talking about Marzipan. Um on the drinks front for likes we have cold champagne. Yes. Temperature okay. Temperature perfection. Um but it's a uh a no to a coffee? I have coffee but decaf. I'm not great with caffeine. I can have one like What happens? Shaky Shaky heart race. Oh yeah no. I'm very sensitive to it. So my friends, I went on holiday. My friend, have you ever met Jonathan Van Ness? Yes. Yes, he's a very good friend of mine. Yeah. And we went on holiday together, and he was like, Why don't you like mornings? And he was like, Oh, you don't have caffeine, that's I was just like, you know, yeah. He's up at six, like bouncing, dancing, and I'm like, Yeah, see ya love. Yeah, it takes me a while. Do you wake up like uh or do you wake up just like naturally always grabbing since I was a child. Yeah, always. Are you well you have to be a morning Christmas? I uh yeah, I think I am. I don't want to say I am, I don't think. No, that's fine. You can that's great. I'm happy for you. Thanks, Nicola. Yeah. Me Mish somet imes says like you have the job you deserve because I wake up like bada and he's all like s he's snoozy. I wish I was. When I was a child, this is that terrible. I don't know why my parents allowed this, but I hated the morning so much that I um I just didn't want like the big light on. So I remember one morning my dad bringing a lamp in from the living room, youngest child, can you tell? To like put to have softer light in the morning. I'm like, you shouldn't have allowed this. Oh, I don't know. Because now in the morning, I'm like, no, everything's so bright. Yeah, it's it's a light. Bring a lamp in, please. I know, I know. Please. Yeah . The food's arrived. Um talk us through what we've got here, Range. Yes, so we've got uh Chipotle um lime roast chicken. Sorry, short arms and legs with um quick pickled onions served with um smashed roast Jersey Royals. Mm-hmm. So tell us how you made this chicken, Ange. What is the process? So This is delicious. Thank you. So yummy. So you mix together your chipotle paste that's already made uh from Waitrose, um, sour cream, garlic, coriander leaves, and juice of one lime and mix all that together and then you go under the breast of the chicken, so sort of between the breast and the skin, under the skin, and just sort of stuff it all into the chicken. Talk me through that 'cause I I've never actually done that because I just think ooh. Ooh. I feel a bit ooh. So talk us through. Is there a pro tip? Well this I mean the thing is you're literally it can it comes away naturally. Right. You know, so you literally lift the first sort of piece of the skin and you just gently push your thumb or finger through to open it up. And what I did was I opened it up and then spooned all the liquid in, because it was quite liquidy, the marinade, put it through there and then with my thumb just massaged it round so it spread evenly across the bread. Anything left, I spread over all the chicken. I used the lime that was left because I juiced one lime, put it through inside the chicken along with the stalks from the coriander. And then you roast for about an hour and 20 minutes. Put it into a roasting tin , add a couple of spoons of water so that as it starts to give off all its juices, it mixes with the water and that forms your base. And then that's all the sauce you've got here, you see, as well. That's good. It's delicious. It's really good. And then we're serving it with this lovely quick pickled onions, which are basically sliced red onions, added some lime juice, I added a little bit of sugar and some salt and a little bit of white wine vinegar as well, you know, but you can make it with just salt and um lime juice and red onions. It's really, really delicious. It's really fresh. That is a juicy chicken. And do you think that's from going under the skin with the under the skin? Um you know it I r I covered it slightly with foil at the beginning just so it keeps it moist and it steams a little bit and then take the foil off halfway through so then it really roasts all together. It's really delicious, it's so juicy and tasty and there's like a little red onion and um tomato salsa there. Mm-hmm Yeah, this this is really good. And so it's just red onion sliced, cooked down really slowly. Not slowly, for about twelve minutes till they really cook down and they're soft. Then you add garlic into there, chopped garlic, and you also add tin tomatoes. And I also added a little bit of chipotle chili into there as well. And then cook that until you have this nice thick paste. So good. It's really, really good. And garlic goes in the marinade as well in the chicken. So garlic everywhere. You can feel it, taste it. Yeah. And then you've done sort of a a smashed roast Jersey Royal. They're really good. I love a little mini smash. What was your pro cess? Okay, so this is a recipe by Chetna McCann. And then it's just Jersey Royals boiled until they're cooked. Um, drain them well, and then you mix them with olive oil, butter, fresh coriander leaves, and some finely chopped chili and toss it all in together then into a roasting tin into a hot oven and you roast them for about thirty-five to forty minutes and there you have so you've got roasted little coriander. There's a lot of coriander here for someone who doesn't like coriander. But I've done this for you, Nicola. you Thank Angela. Because people who don't like coriander really hate it. Yeah, they do. It's all right. Oh I'm a big fan. I'm a big fan. I'll make the sacrifice. Oh bless the thing. Thank you, Angela. And we're serving it with a number one Laval Alberinho. If you'd like some You can go on waitros .com forward slash dish recipes. Um, so go on there and you can find all the information or readings there. Um Angela has also done a step-by-step how-to video , um which you can get if you go and follow us on Instagram and YouTube . Should we talk about Big Mood? Yeah, let's talk about this. So brand new series of Big Mood, Big Mood Two. Big Mood Two. Um, if anyone's not seen Big Mood, fill us in because it's such a brilliant show and it's been so loved and and received so well. And it was a huge hit, I know, the first series for for Channel 4. Yeah, it was the most watched channel 4 show since Dairy Girls. Wow. Yeah. I'm like, please tell that to casting directors. Please keep hiring me. So I'm getting my gas build. Thanks so much. Um but yeah, it it's a comedy that then morphs into a drama in some ways. Like I think my character Maggie is a playwright who has bipolar disorder. It was written by one of my best friends, Camilla White, I love known her 17 years this year, which is crazy. I think we always wanted to work together. We met at drama school, she was training as an actor. Left was like, I hate this, and I want to cover myself in tattoos and dye my hair mad colours, which is harder to do if you're an actor. Yeah, and she wrote a short play in this like small competition and it was so funny and brilliant. And I was like, oh, she's gonna be a famous writer. That completely makes sense. And then yeah, we always wanted to do something together. Yeah, it was one of those jobs where I never sort of agreed to do it. It just morphed and happened. And yeah, I just I've loved being part of it. It's a really special show. It's you know, my character has bipolar disorder and it it's not it's not a show about bipolar disorder, but it certainly examines it, I think, in a really interesting way because it's through the lens of comedy. So you're never making fun of it, but you see how much it complicates her life and it does sort of bring up these ridiculous situations at times. But we've had amazing feedback from the first series of people that have had bipolar uh work with someone that has it married to someone with bipolar that said it was like a really true reflection they felt and they'd not seen it so much on TV. Which was incredible feedback. But yeah. So it's a comedy that deals with very tough things. So it gets gets dark, definitely. Yeah, but I think it does it in such a a good way. And I think it like you say it's not the focus of the show. It's more about friendship and how you guys interact with each other. And um I I also love how it's about how friendships can maybe like unravel or shape shift over the years, you know? Because it's like the person you're the most honest with. So, you know, your best friend is g grow up with someone, you need to change. You all have different parts of things going on in your life. So you you know, it's reacting to that, isn't it? I think they've just entered into their thirties and they're trying to figure one another out and trying to heal and become the yeah best versions of ourselves and whatever Instagram tells us we need to be doing they're trying to do that and really butting heads against one another. But it's a gorgeous cast like Lydia West, who's just the sweetest human love her. Yeah. And it's like a show that I think is um I don't know, it's the it feels really fresh in the way it manages to be serious and heartfelt and really funny and we were saying like just so honest. It's such honest writing, isn't it? It's not like ridiculous writing that you're sort of it feels very true to certain people I know and like that part of London and someone said it's extremely millennial show, and I'm like, it it really is. When you did the first series, you were doing it at the same time as a shooting Bridgeton. Yeah. So you were doing Bridgeton and Big Mood at the same time, which is such a I imagine a stretch of two different parts of your brain and your abilities. How did you do that? And what was the schedule? Was it some were you sometimes doing it day by day or we did Bridgetton, it was it's an eight month shoot generally a Bridgetton season. So it was at the end of it we started to overlap. So I did let's say a full week on Bridgeton, then a full week on Big Mood, then the weekend Bridgettin. So I just felt I didn't know my arse from my elbow, yeah, honestly, for that time. But I also deep down, I was like, this is what you want to be doing, though. You are so lucky. Yeah. You'll be tired for right now. And I did sort of I it's funny because I say to people, Oh, I cried a lot. People go, Oh my god, and I go, No, look, crying's not bad. Yeah. Crying is just a release of what's inside you. And it's your body going, I'm really tired, and I want to stop it. You're going, No, just come on, just push through, push through. And yeah, it was all worth it. I'm delighted. Yeah. I like that you had the outlook and could have a word for yourself. Yeah, cry. I think crying's a good it's a good thing. It's important to let the tears out sometimes. And it's not time good. You know, there is a final time. Hundred percent, yeah. And and I'd never led a show before, yeah, let alone two, and I thought you are so lucky right now to be doing both these jobs. And was it always what you wanted to do when you were younger? Yeah. From what age do you think you realized you wanted to act? Four or five, I would say. I didn't , but I thought that is for me. Yeah. Because it just seemed like magic and I would re-watch it and become obsessive and just it just was everything. I think it felt it felt like real life magic, which it really can feel like sometimes getting to step into another person's sho es and travel to a magical land or know what it's like to live in the past. Like all of that stuff. I love there's a moment on set when it cause I mean sets can be huge. Like the Bridgerton set is enormous. There's hundreds and hundreds of people that work on that show, but where they ring a bell in the studio and everyone goes completely quiet and we all just get into a scene and you're like it there's something special to me about a bunch of grown-ups agreeing that we're making this world. Yeah. And it does feel like something special. And I'm very distractable, ADHD, but in that moment I think my brain just goes and I can really lock in. And I just it does feel like magic. I love it. Yeah. When I said to my mum you were coming on, my mum was like, Oh I love her. Love her. Love her in Bridgerton. Um and she was very excited you were coming on. And I wanted to ask you to share what happens with your mum and Bridgetown because wasn't it part of the deal that you got a special cut? Yeah, I thought I had a deal where I was like, I don't I want a special cut of it without any of the sexy bits. Yes. So I can watch it with my mum. Yeah. And they were like, no one gets that. Yeah. Like You can do that. Yeah. Yeah. Yeah. You can do it yourself, like on you know, final cut row, but we're not doing it for you. Come on, Netflix. But yeah, because then other people started messaging me, like, how did you get that? I'm like, I didn't I didn't I thought know I that. did it. Oh yeah, the nightmare for them. Can you cut this bit out? Yeah. No, I get told off by my mum quite a lot. Like I um like even when she first watched Dairy Girls and there was a lot of swearing in it, she was like, and I was like, I didn't even write it. And then the first episode of Bridgeton, I tried to get her to watch, because I had the episodes before it came out. And then about two and a half minutes in is the first bare bottom, Johnny Bailey's lovely bottom. But she was like, she was like, I don't know why th they're doing that. Cause sheought it was downtown Abbey. And I was like, it's not quite that. She was like, why is that why is that happening? Why is that? But then now she's like, she loves it so much. And yeah, she gets very excited. And we' justve had season four. Just had season four. And there's gonna be a season five. Season five, it started filming already. So I'm I won't be in it very much, but like I'm always happy to come back. I think it's such it's a genuinely lovely job to come back to. But like I have it so good now because I come in for a few days. I'm like, Yay, how is everyone? I'm like, I'll see you in two months. Fine. Like they're working super, super hard, and I'm just like coming back. It just it's lovely. Yeah. Actually, speaking of the family and the sex scenes, we had to watch your sex scene. I had to watch your sex scene with my niece. When we because we it was on Goggle Box. So we were watching it and it was like the scene on the Cheslange. Chaiselange? Chaiselange. Yeah. That scene. And me and Liv and me and me and Liv are I mean, my niece is thirty one. Yeah. But me and Liv are always like, ugh. Right, you still yeah. So you might want to watch it with your family. No silly. No, no. Even season No way. No, it was I think I avoided that because that we did a second part premiere and there was a screening in Galway where I'm from and my uh my mum was there and my sister and lots of family friends. But like they were watching it in a screen and I got to leave and I was like, Idroy, bye! You don't want to watch with them. Um I wanted to ask you something which I really loved, uh that you talked about in an interview you did with Harper's Bazaar. Uh and the quote is that you said that you have a face that says, please come and sit beside me on public transport. I just give off that energy. I love that quote. Yeah. Yeah. It's true. Does that happen? People like do people come up to you and be like, oh my god, Nicola, what are you? He used to ask me for directions all the time. And actually don't have a bad sense of direction, but also I looked like a child for like a really long time. So I was like, I wouldn't think I would ask a child like how do I get, you know, to the shop but whenever actors go, I'm shy, you're like, you're not shy. You know what I mean? But I do quite I think one on one and I'm like, I very much have that divide of like if I'm performing on performing and you can look at it and then I step away. I'm like, don't look at me, I'm not doing anything interesting. I want to go Definitely. You know, because when you think about dairy girls, the fame it must have brought you. Well it was funny 'cause that was weirdly sort of manageable in a way because it was a show that people went, Really love it and you go, Oh thanks. Yeah. And then when Bridgeton was coming out, it was like, Oh well I know what that's like. And then that the numbers of that were unfathomable. So So then coming out to the world again post COVID was like a lot. I was like, oh, this is like much bigger than I sort of understood. Yeah. And then season three, which I was the lead of, was like, yeah, a lot. of stuff And you're like, oh, I don't want all of this. I think if you really want that, I'm like, you'd be mad. Yeah, of course. Like I think like and also I think that attention is better given to pop stars. I'm not being fastidious in any way. Or like and I think there's a real place for celebrities as celebrity. Yeah. Genuinely. Because I think human beings were inherently nosy. We wanna know what's going on. We wanna but I'm like actors are the worst for that. Yeah. Because you need to watch us as other people. So you don't need to know what I'm doing. I think celebrities, reality TV people, show us a sort of smart way to live your life, I think. Yeah, definitely. Otherwise you're you know, you've you feel public property. Definitely, but people sort of feel like they are anyway, like they see a paparazzi picture of you and they go, Why did you do that? And you're like, Well, I didn't know it was happening. So that's the first part of that. Um Um but yeah, it's definitely it's it's a tricky one because I think a man in the industry, like a male actor is able to have a lot more mystique and go, Well, I don't want to answer questions. But as a woman, you're expected to give a little bit more of yourself. So it's a very tricky and also if you're like an open book person, it's quite hard to be like, no no, don't ask me that. Like , simply I can't tell you if I like pickles or not. I'm a mysterious. I'm gonna become mysterious now. Yeah, very mysterious. How do you do it? Because it like something like Dairy Girls was huge, like you say, but then Bridgetton, I think, enters a different dimension because then you have like you know, my mum in her eighties been like, I love Nicola Cocktail. So you've got like bas ically everyone. Everyone. Everyone. And I think when she knows who someone is, like you're famous. Yeah. But not like straight men. Oh. Not like dads. Because my my brother-in-law is a huge football fan. So I took him to an Aristotle game and I was like completely anonymous. I was like, this is where I need to go. If I want to feel fine , just you know . The dish team rarely miss, you know, a chance for wordplay. Oh right. And we're marking the return of big mood. Yeah. Okay. We so food. Yeah. See what's gonna happen here. Yeah, yeah, yeah. Um we're gonna read some moods to you. You tell us the foodod for that mo. Okay. It's big food. Big food. Yeah, big food. Um okay, so we'll give you a scenario. Um, and then just tell us what sort of food that puts you in the mood for. Um so a knight in a tent camping under the stars. Oh would you do that, Nicola? I have done many years ago on the Aran Islands, which are off the coast of I don't think I'm a natural tent girly. Right. I have a lot of respect for indoor plumbing. Yeah I'm like, I need to know where the nearest bathroom is. Do you know what I mean? Yeah. Oh, what would be nice? I feel like barbecuey sort of thing. Yeah, I love a barbecue. I don't eat pork but like a chicken sausage in a roll and all like the burnty bits get stuck to the bread. Let's go camping. Let's do it. Let's go. Yeah. Yeah. Yeah. The morning after, a big night at the local pub. It's a really weird thing that used to always make my my hangovers feel better were um fruit pastel ice lollies. Oh they're just sort of magic. I don't know. They're just like, it's just like pure sugar, probably. It's cold and refreshing, but they're very good. But I eat them quite weird. I have to like bite them layer by layer. I do bite ice cream, that's a pink people really hate. Layer by layer, colour by colour. Okay. That's interesting . You are right. Right. No, I like that they're specific. I like that it's not like fried eggs. It's a layer by layer, fruit pastelol. Let's do a dinner party that you're hosting, uh, round yours. Yep. Five or six friends. Okay. Plus me and Angela. Okay. Yeah. Um It's a Friday night. Yeah, that's the mood. What's the food? I really yeah, I do love Mexican because I feel like it's like this, lots of little bowsl of things, bits . Everyone can make their own little version. So I like to do chicken tacos and season them up well, cook them in a on the stainless steel, get a nice little sear on them. And then I deglaze the pan with some um orange juice and then pour it on top in a little lime and nice and fresh. And then I remember one time, this is so tragic, cooking chicken tacos and beef tacos, slow cooked beef, and bringing them to my friend Camilla's house we've talked about so much. Who I don't live with. Just to say I don't. Yeah. But I brought them to her house and got out of the car and dropped both balls on the ground. Oh no. I will tell you the foxes in Walthamstow had the best day of and I'd made the um I'd made the tortillas and everything which was too much I do too much a lot okay so at lunchtime during a shift at the opticians. Oh yes, I worked at an optician's in Galway. I couldn't even get a full time job in Galway doing anything. There was no work going. Went for an eye test and they were like, we need someone two days a week. I was like, I'm a girl. Yeah. I'll do it. What did I used to get? I think I used to get like a lot of like burritos and stuff like that or or like bring in I love a wrap. Yeah. Bring in like a nice wrap with salad or stuff like that. I love your life in the opticians. Yeah. I've never actually there's a crazy story I've never told before . Which I can tell you. Okay. So a lot of people that come in are quite elderly. Yeah. Right? So you would look on you know their forum and ring and you'd be like, hello, John is due as I test, and then John's widow would be like, my husband died, and he'd be like, oh this is absolutely horrible. It happened to me enough times that I was like, I can't do this anymore. I need to figure out a system. So in Ireland there is a website. It's my mum's favorite website. It's called RIP dotie . I'm not making any of this up. She's on it. It's the only website she knows how to go on on her phone because she goes, okay Google, RIP dot IE So it's death notices which you also should have in this country because how do you know if someone died? Yeah, how do you know if someone's dead? Exactly. So what I started to do was if I saw someone's date of birth yeah that was a little bit older into the past. Yes, I would go, I'm gonna put them into RAP.a, yeah, and I'm gonna so I'd put in their details, and then if they had passed away, I would print the page and I would staple it onto the thing and I'd put it in the back office, right? Very efficient. However, there's a second part to this story. Oh no. We got a lot of nuns coming in, right? So be like sister Ignatius, born 1932. And I started kind of then in my head going guessing if people were dead. Yeah. Just being honest, that's what I did. So it's like nineteen thirty-two, I don't think so. Okay. All right, P da dae, ignatiance . They were always alive. Nuns are immortal. And they would never know. So I would call up the Abbey. Yeah. Like, hello, just let you know Sister Ignatius is due for her eye test. Yeah. And Sister Ignatius would come in promptly the next week. Yeah. They never put it off. Yeah. Because you ring men and they're like yeah, I'll do in two months. You're like, well you shouldn't in now, macular degeneration is real . Yeah. Emails would come in, they would get the fanciest glasses, they would be like, I will have the Gucci's. Yeah. I will have the slim down lenses. I would have the blue light protection. Wow, go on, true true story. Sister and quite a fun job. Yeah, really fun job. What was your oldest nun, do you think? They were so old . They would come in, but they had no stress. Yeah. And I was like, there's something we need to study this. Understand what yeah. They were like they're married to Jesus. Yeah. They are wearing comfortable shoes. Yeah. They're not dealing with day-to-day life. No, no, no. And also like no outfit choices. Yeah. Yeah, they know what they're wearing every day. They're like outfit of the day, a habit, like right. I love that . So I think we before do fast food quiz, we'll do a little little sweetness. Oh yes. So a little frero roll. Did the ambassador say that And he said, you know. He said you can have them back. Are you allowed can you? Gluten in it, yeah, it's gluten free. Oh my god, they've got a QR code on them now. No. I don't know how I feel about that. Well, they're still so fancy to me. They are fancy. I've always felt they're fancy. Oh, it just takes to the website. Yeah . Of course it does. What else did you think about? I've never been eating a Ferrero and go, God, I wish I was on their website. They do an ice cream. Would I like Yeah. They do a giant one. They have um a Raffaello as well, which is like the white Ferrero with them. Yeah, ooh, yeah. The coconut and it's really good. Tips and ideas how to reuse your Ferrero Rocher box. You could turn it into a light box. I would love to come around to your house and you'd turn the Frere Rocher box into a lamp. I might have done it. Is that the Freya Rocher lamp? Nicola Cartclone, it is time for your fast food quiz. Quick fire. Don't overthink this. Where are you going? I thought it was the other one. Okay, I'm excited. Where are you going? It's the wrong quiz. I was like off, I'm off. Nicola, tell us your favorite way to eat eggs. Eggs uh fried, currently. Okay, favorite form of potato. Roast. Uh what is your favorite herb? Coriander . Oh. Did she miss the most when you're away from home? Oh, um curry chips. Oh yeah. Name the best crisp. Potatoes, salt and vinegar. Yeah. Yeah. What's your favourite kitchen utensil? Do you love my mandolin because I feel really chefy and cool ? Yes . Uh what's the best pickled thing? Best pickled thing. The cornichants. Um lemon pasta. They had hotel Chelsea in New York. This place was so fancy. But it's like I'm not a crazy pasta person. But it's lemon and parmesan and it's just really amazing. Yeah. Sounds good. Um favor ite beverage, hot or cold? Sometimes just I can't believe how good water is . Oh yeah. Don't you have it? You're like, you're like water. They really cooked with this. They don't give a hair It's like a really cold, like sometimes like loading up. I am one of those emotional uh support water bottle people. You're sipping you're like, This is amazing. Yeah. Yeah, yeah, yeah, yeah. We come to the end of the show. Qu questiestionons. Um for your chance to win this Waitrose goodie bag. Okay. All you've got to do is answer this question. Did I buy pickles? I I don't know. Okay. Lots of stuff in there. Lots of stuff in there. Whoa whoa. Hi Nicola. Thank you for making dreams come true and joining us on dish. That's very nice. To win the waitress goodie bag, we have one question. In your opinion, what time is the right time to eat dinner? Yes. What's the time? I always end up eating later because I faff and try and do too many things. But I think seven. Oh, seven. I think seven. Yes. Realistic. If I say half six, uh it's not really right. It's not gonna happen. Yeah, sometimes I I I'm shocked by the time when I finish cooking. I'm like, it's nine PM. Yeah. I'm not Spanish, I can't pull myself. Um I think I think it's seven. I think seven's quite good to be sat at a table. Seven. Yeah. Yeah. What about you, Ange? I'm I I'll go for seven. I appreciate that. I think when you're going into eight, nine, you you yeah, it's too late. Yeah, my mum will always say like if I'm coming home from set, because I mean every day is different, the times change, and she's like it's very late. She's like, you but really you don't need dinner now. She was like, it's very late. I'm like, yeah, but I worked in the world dinner. Exactly. I always like when my mum, I don't know if your mum does this, I feel like she may. If she has lunch out, she won't have any dinner. She's like, well, we won't need dinner, will we? Oh yeah, yeah, that's big thing. What are you on about? So no, I do that. When I'm on holiday, like when I was away recently, we sort of had lunch. We were like, don't need dinner. Yeah, because you're on the old collapse. And sure why wouldn't she? Um well seven PM is what we're going for. That's official now. Yes. Um Nicola, the goodie bag is yours. Well, oh thank you. I'm very excited. Thank you so much for joining us. No, it'll be delicious.ank you Yeah, th, Ann. Uh round of applause, Nicola Cockland, everybody. Thank you, Nicola. Brilliant. Thank you so much. That was so nice to hand. That was so lovely to me. And that was so delicious . Hey, we love Nicola. Thank you to Nicola Cochlin. Brilliant. I love it. She is great to hang out with. I think she's so I want to meet her mum. Yes, same. I want her mum to come and go out with all our mums. I think they'd just be perfect. Such a good night out. It would. Let's make that happen. I feel she'd be like my mum that would just tell you off. Yeah. You know, she'd be like, don't say that. Yeah. You know, oh Angela, you sound like a fisherman's wife laughing like that. Sorry . Sorry. Sorry, if you are listening, the wife of a fisherman. Um now before we go, um, I wanted to read through some of these messages that we got from a recent episode, the one that we did with Niall Horan. Yeah. We had a great time with Niall. Oh, it was brilliant. We really did. Um he was a real popular one and amazing comments on Instagram. Uh Isha said who wouldn't want Nile at the dinner party. Totally agree. Drink. Yeah, uh Maria claimed it's not a podcast today. It's a party . Did feel like a party. Uh another comment said that they loved how the mutual hatred for Coriander connected Angela and Niall on a spiritual level. Yeah. Yeah, you bonded there. We bonded, yeah. Um imaginary Dave asked the most important question. How strong was that Negroni? Let me tell you, I've not drunk since . So pretty strong, Dave. It was pretty strong. Pretty strong, Dave. But you made quite the impression on Niall. Oh, because. I was on uh I was just like Doom Scrolling the other day. As you did. Um and I came across Niall doing an interview with somebody, like a piece of content, and it was like your album's called dinner party which three people want you have at your dinner party and he was like I'd have Louis Kapaldi I'd have Miles Smith and I'd have my new friend Angela Hartman love that so Miles like my new friend Angela . Oh that's so sweet. Oh, it's very sweet. Oh. I need to give him a little thank on Instagram for that. Yeah, you messaged me. I I sent it to Angela. I said, have you seen this? And then Angela replied to me As if it was Nyall as if I was Niall Like Oh thanks lovely Niall Let me know if you want help at your dinner party. Oh yeah, and then I realized . Oh, you by the way, have you seen your wallpaper? What have I done now? Instagram. So you know when I talk to you, like you've obviously set this as like an Instagram. Like do you know that? How have I done that? I don't know. Your wallpapers like K-pop or something. I thought that was yours. No, that's yours. Oh, I don't know how I thought that. So your wallpaper is like an AI version PTS. Like a background on Instagram. I literally thought that was yours. No, that's yours. How I can. Leave it. I don't know. Just leave it. It's quite out there, isn't it? Someone must have done that. I was like, what the hell's that? Anyway, if you want to get in contact with us, uh you can email us dish at waitrows.co.uk or you can just message us on socials. Exactly. Slide into Angela's BTSDMs