Listener Question on Chocolate Mousse

Hello, I'm Will and I'm here to tell you all about Pip Organic, my mum and dad's family business. We only use organic fruit and veg to make our award-winning drinks, snacks and ice lollies. With no added sugars, sweeteners, or hidden nasties, making it easier for parents to say yes to little pipsters like me. From our family to your family, we believe kindness is cruel to the core, available in selected weight trace tools and cafes for the whole family Dish from Waitros is a cold glass production. This podcast may contain some strong language and adult themes . Hello, welcome to Dish from Waitros . I am Nick Grimshaw. And I'm Angela Hartnett. Hey Angela Hartnett. Hey Nick Grimshaw. Um an exciting day today. We have a great actor, Papa Essiadu, gonna be with us, uh, to talk about falling, to talk about babies, to talk about being in the theatre. Olivier Awards, to talk about winning an Olivier Award. Yeah. Um he's really great and really nice, and he's gonna be with us on the show. Very exciting. Now we're in like the midst of May. Are we summer nice summer? It's like the cusp of summer. Starting is starting. You eating outside yet? Have you done it yet? Well this is the time I like to do it. But have you done it? Well I've well listened I actually want to talk to you about something. I got last year a Gosni. Gosni, yeah, pizza. Which is like a pizza oven. But apparently, and I've had it for you and I say apparently because I've not used it. You you can cook everything in it. Yeah. And you can like have gas. Yeah. Or you can um wood. Burn wood. Burn wood. So you can have like wood fired pizza yeah if you ever use it if you ever use it you've had it for a year you know uh I've had it for I've had it since why have you never used it because I'm sc rews it's dirty no messy no too much. I'm a bit scared about blowing up the neighbourhood. I don't think you're gonna blow up the neighbourhood. The gas feels too crazy. Why didn't you buy a gas canister and just have a fire in your garden? Like I need someone to show me how to do it. The only person that's offered how to do it is Goldie. Okay. And I don't know I love Goldie. I don't know if Goldie with a light or in a gas can stream my back garden. And maybe I need you to do it. I put it. Is that it's easy. It's so easy. Is that it's easy. So easy. So maybe I need you to come and help me because I've got a vision of doing it and cooking in the garden. And then the wood element as well. Yeah. I just know that I'll come round and you and me shall have those like scientific spectacles because you'll be worried that you'll you'll have gloves up to here, you know, padding. No, this summer I'm gonna be outside. All right. Do you uh do you cook outside? Do you have an outdoor facility? We do have a fire. We have a burner. But we haven't got one. Well, we sort of have a like this log burner. So it's like a a a metal fire that opens and we put all the logs in and we burn in there. Um and we have this old Mongolian like clay oven, which is really lovely. And I bought it for my brother as his wedding present. And then he moved back to New York and he said, you only bought that because you knew I wasn't gonna take that back to New York. And was that true? No, because he left two years after he got married. In fact, yeah. So but we use that, and that's brilliant. So it's a really holds the heat as this play oven. And I keep and it's starting to sort of break a little bit, and I keep trying to find another one because they're amazing. Oh Mongolian clay oven. Exactly, yeah. Um before we get Papa Essa doing, shall we talk about seasonality? Yeah, well no, not sort of seasonality. We're going to talk about these because Papa loves heat and chili and his food. And these are pretty much available all year round. But I think people don't necessarily understand the differences between chilies and what you can do with them. You know, I think a lot of people just put them in and hope it all works. But I think you've also, if you're not using the seeds, they're going to be less spicy. So these, you know these ones, Scotch Bonnets? Yeah, love scotch bonnet. These are super, super spicy. Then you've got your jalapeno. Well these are the so you've got these are quite grassy the jalapenos. They're milder in heat. So I like to put these in salads. I think you can make lovely sores in these. This I'll put in like spaghetti. A red one. A red one, a red one in spaghetti's tomato sauces and stuff like that. Brilliant if you stuff them into a chicken. Mm-hmm. And lovely in lots of different curries. So that a lot of the heat is in the seeds. So lots of people sort of remove the seeds. But actually if you want it was super spicy, keep the seeds in. So we do um grow them in the UK and obviously as it's m i as the days open up, longer days, more sun, they're gonna get better and better and their flavours will really start to open up. So now's the time to buy the UK chilies. Okay, I feel like I want to grow them. Maybe I've missed the boat, but maybe I'll get a chili plant. I feel like my kitchen is the hottest place in there. Yeah, it'd be perfect, yeah. I bloody love it in there. You can buy the little plants. Gosny, Gosn't Chili Farm. It's just, you know, it's all happening with you there. Well let's get rid of those chilies and get our guest in, shall we? Let's do that. Let's welcome our guest today on Dish . Hi . Welcome. How are you? I'm very welcome. How are you doing? Very happy. Very, very, very welcome. Welcome to doing. Welcome. We're happy to have you with us. I ain't eating for three days. Oh my god, he's been rapping. He's got methods for days. Well, come on in. Yeah, come down. And we're gonna do a margarita for you guys. Yeah, I'll do a margarita's coming. Come in straight for you Should we welcome our guest up? Yes. Let's welcome a guest . Patiently waiting at the dish table right now. Um I'm very excited to have this excellent actor with us today. Yes. There is one concern that I have. What? Um he's said in the past that he's not the biggest fan of eating in front of people . Welcome to a food podcast. So yeah, uh please welcome to face his fears. Papa Essa do everybody. You can do it. You can eat it in front of people. Come on. Come on. You'll manage. Hi. Hi. Hi Hi. I'm scared now. No, don't be scared. Yeah, when we were doing the research and we saw that we were like a podcast, I thought it was an audio experience. Oh no. Hi guys. Hi hi. Hi everybody. They're used to it. They're here every da nowy. Um how are ya? I'm so good, man. I was just saying I'm a massive, massive fan of the podcast, you know. So it feels like a great privilege to be invited to to be with you. Oh well thank you for being here. We're so happy to have you join us. Um we have started with a spicy margarita because you like all things spicy, we heard. So we thought we would do this. So we've done it's like a green margarita. Yeah. So it's got lime in it. Cucumber . Yeah, it feels fibre day healthy. Five day, yeah. Well cheers. Cheers. And welcome. Cheers. Cheers. Cheers. Cheers. Cheers. With a little salty situation. Cool. Spicy. That is that's a good kick. Guys, don't you like it? I'm like, that's amazing. You're like, oh no, it's just it is yeah. Yeah. Wow. It is delicious. It's delicious. It's delicious, yeah. We like it spicy. I mean how go I'd like a spicy thing. I like spicy. When you were just cooking in out there, yeah, and you were making the sauce, you were like, how spicy is it? We're all testing is this spicy? And everyone's saying not spic y enough. Then we've added a scotch bonnet into it. Now it's spicy. I can add another one if you want. I mean they're very it's spicy. It's gonna be a bit a bit of a hit. We should start by saying massive congratulations because uh you were a recent recipient of an Olivier Award, no less, a round of applause. An Olivier. Amazing. Good to say an Olivier, yeah. Yeah, it's really good to say.. Yeah Um so d tell us about the evening and tell us about how that was for you because uh quite anonymous for all my sons, right? Yeah, it's nuts mate, it's nuts. I loved doing all my sons. It was one of those dream jobs I've been doing, like I've been doing plays so consistently since become an actor and like fear is important to me, you know, and I think it's a it's it's it's a beautiful medium. And that play is one of my favourite plays. But yeah, what was so great about this really was the cast, you know, like Brian Cranston. Yeah. I grew up on that guy, you know, like Malcolm in the middle. Yeah. Can it ever be topped? In fact they're bring they're bringing it back, so hopefully. But uh they're bringing it back yeah you didn't know no bring it get on tick top baby yeah no and Marianne drum pack teas and hey squares and talking carney like this it's a dream cast you know so it's it's amazinging work on something like that. Um and d and our director, Eva Van Hove, is this visionary director who did a legendary production of View from Bridge again about fourteen years ago. So yeah, Sunday was just like a great kind of full stop to what was because it's it's it's a long time. We did that show for 16 weeks, you know, and you go for the season. Yeah it's long, right? And it seems hardcore. Yeah, I mean it's tough, but you're also energized, you know, every every audience is different and they give you energy and you have to remember like it's they're seeing it for the first time. They're engaging with the story for the first time. So it doesn't feel like you're just doing the same thing that you did yesterday. Yeah. Um you're you're you're engaging with a new audience, they've got new energy and whatever. So it is hard, but it's it it's galvanizing as well. Um but it feels like a really exciting, like busy time for you at the moment. It feels like a lot is happening. Yeah, it's full on, you know, and you're lucky. You're lucky to be busy, to get opportunities, you know, and I I feel really proud of all the things that I've been doing recently, but also, you know, like sometimes you actually just want to a a day just have sit down. Yeah, just need to have a couple of days. Come on upon that margaritas. But I heard um uh actually that I won't tell that. No, come on! I heard that um Brian Cox was on this show. Yeah. And he banged like three of these. Yeah. And then went and did the show anyway. He did. Three of those and half a bottle of wine. He's an inspiration. And half a bottle of wine. He did. Right. Yeah, he did. I don't build them. That's a real actor. Yeah, yeah, yeah. That's a real actor, you know. Yeah, 'cause he that was hardcore. Yeah, yeah. But what he kept saying was he goes, I'm I'm eighty now, I don't care.. Yeah, he does He was literally saying you can see that he doesn't where he's coming out. To be fair, like he's got no to go. We're to a fight. Next generation need to hear, man. Yeah, exactly. Yeah, it's like not that deep. But yeah, he had three margaritas, bottle of wine, and then went on stage in the West End. Playing bar. Oh my god, but it was just like a hardcore playing. The audience of that night. Yeah, yeah. Yeah. Like so like did you follow the story? Did you know what was going on? I love Brian. I love it. Well we'll see how today, girls. Um before we eat, we always like to uh talk about your likes and your dislikes. Uh before you came on, we were talking about you know chilies and we like a spicy flavour. They've already featured in your drink. But your favorite cuisines we heard were Thai Mexican, big flavours, and a kick of chili. How hot can you go? You know what? Has anything been too hot? It has, you know, and like I I kinda rate myself, you know, like I just said, uh I grew up on Scotch Bonnets, like my mum was like relentless, like as a kid. Yeah, I mean you know, usually with your kids you like you like dull it down a little bit to like uh wean them onto it. Yeah. She didn't do that for me. So she was like you either eat that or you eat rice and butter so I was like eventually I was like this rice this rice and butter life cannot run anymore so I had to like just like go through it. But I went through the pain barrier and like now. I think I've got fairly good tolerance. But the issue is like I go around talking to talk, whatever. But like my tell is like if something is that bit too spicy, I immediately get the hiccups. Oh, right. So I'll be out here being like, yeah, I can then run it you know and it's just like so humiliating . If you're trying to like run that thing, you're like, hey how do you feel about shitty for the I like it. I don't not on everything. I don't like it on everything. Like I'd have it on maybe so a bit of chili with anchovies and like fried eggs if I wanted something like that. I'd like it in a pasta sauce. But I wouldn't necessarily put it with a roast chicken unless it was some sort of recipe that called for it, you know. So I think it depends what you put it in. You know, I love it today. It's really a slippery slope into but it's like I think once you get into something it's like olives and anchevies. You know, I will put anchevies on everything. Really? No, I love it it. You know, I'll put in pasta sauces, I'll put it with chicken, I'll have it on toast with eggs, you know. So it's just in a brew. In a brew, little anxious, in a cocktail. There's that thing where they say you've got to eat like 92 olives or something to have you heard that? Oh to change if you don't like something, yeah. I did that, still didn't like them. Oh actually the other day I had my first olive that I loved. Oh. Which one? What was in um a restaurant in King's Cross called Camino, I think. Yeah. You know it, yeah. And they don't I was like, I was like, can I have some crisps? They were like, uh, this is actually uh a market establishment. So I was like olives. I'm like these olives tasted like um salami. They were like um green. Yeah. Um not massive . Right, okay. Like olive slice, I guess. Yeah. But um but they were delicious. So maybe I'm maybe maybe you're through it. Maybe that was my day. That was the one. Because I was the same when I was a kid. I didn't like them and then I was I feel like I wanna get through this and I wanna like them. Um some of your other favorites alongside chili were garlic, ginger, soy, honey, fresh, written in capitals, tomatoes. Oh, not a tin. And coriander. Angela, you famously hate coriander. You do love a fresh tomato. Do love a fresh tomato. What do you mean when you say fresh tomato? You know. Just not in a can. No, I just mean a yeah, you know sometimes you eat a tomato and it just tastes like water. Yes. And it's like the wrong kind of red or whatever. I hate it when they do it in like a tomato and like basil salad or whatever. And like the flavour is the tomato and it's just like tomato water and leads. Yeah. Do you know what I mean? Uhhuh. I hate that. But like you know, like those ri like those ones that you can kinda tell you a Mediterranean or whatever, you can smell them you cut them cut into them. That's what I mean, my friend. Yeah. What is that? Is that just seasonality? It's a ripe tomato. It's essentially a ripe tomato. No, that is my worst though if you get a tomato . You're right. It's just warm. Because you just wouldn't have a tomato now. They're not right. It's not the right season for them. You need them actually end of August, September, where you've had the sun all summer and they've ripened them. And you know, I love our country, but we don't get the sun. So you need them from Spain or Southern France or Italy. But what you're having, you should just send them back and go, that is not a ripe tomata. Yeah, but it's the wrong tomato. They're not gonna give you a battery, don't they? That's all we've got. That's all we've got. That's all we've got. Uh when we asked you what you might like today, you said I'd love Angela to make a super flavorful Thai inspired chicken or fish with rice and a spicy pomelo salad. Is that too specific, you asked ? I love specific. I love when a guest knows what they want. Do you as the chef? I do, I do, but I haven't made any of that. So I'm bad with I didn't know that was on the cards. Really? No. Well, I feel like what we're having today is gonna be spicy. Yeah, it's gonna be spicy, it's true. Yeah, it's gonna be spicy. There's fish, yeah. The rest of the guys. Um another one of your loves, which I was uh I've never even heard of this was um and it was sort of a guilty pleasure from you, was the white chocolate matcha latte, uh, which you said is disgusting but also delicious. Tell to me about your relationship with the white chocolate match latte. I used to have a white chocolate oat milk matcha iced latte from blank street coffee every night before I did the show. Oh god. In all my sons. And like sometimes I it's it's pathetic, but sometimes actors you just get locked in. Do you know what I mean? Like so you do a thing once and then the show like maybe doesn't go terribly. And then you're like, I can't do this show again without not doing superstitions. Yeah. Superstition. So my superstition is I'm having like genuinely maybe like 80 grams of sugar. Like green sugar before I go on stage every day. And I used to like walk into the theatre holding it and my the producers used to think it was a green juice. Yeah, yeah. You know, and I was like, I could get diabetes bugging . And I will be suing you. But like yeah, I was just locked in. It's so so sweet. But um I just could I it I couldn't do a show without it. Yeah by the end, you know. I remember I didn't went real bad. No way. Yes. This stuff is real, you know. Yeah. Yeah I used to be you know they say you shouldn't say um the Scottish play. Oh yeah, don't mention Scottish play. In uh uh in the theatre. Yeah. I used to be like, yeah, whatever. And like my friend was doing that play the other day and he was like, I don't give a f but he was just like saying it and all the loves were like oh my my god oh god a piece of set fell from the scene don't say it for real and they oh my god he was like what and all of them were like Yeah . No, I told you . Don't say it . Don't say it. Oh my god. I'm not saying there was only one dislike from you. Uh that was cheese. Yeah, I'm not really on it. It's like to be honest, it's a get like my mum's getting a lot of hair time, but like it it star she used to put um those dairy lead triangles in my pack lunch. I used to hate them. And actually also in the nineties I remember they used to have like loads of baby bell adverts. Still around, still around. Yeah, I would watch those adverts and be like, that looks so good. Like whoever like directed that was like bouncing. Like get him a get him a franchise, whatever. But like um but it never t my it never tasted in my mouth like it did in my mind. So I guess this is just like a very long grudge. And I and then I I remember at school the cheese sandwich became a staple of like you know, like even like pizzas. I'm wearing pizzas now, but it's pe like school pizzas. Yeah, yeah. Cheesy, right? Yeah, cheese. And you can see them like sprinkling the cheese and like grow. So I used to like sell the cheese off of my pizza to the other kids. Yeah. Entrepreneur from early, like I like I used to like swap like I like cut like a piece of the cheese off my pizza and I swap it for like I think like four freddoes. Yeah. Oh wow, that's good. Which I think in the modern accommodation. Yeah, yeah. Yeah. Do you know what I mean? The Freddie's expensive. Yeah. All right, let me go and chuck the cheese out now. No, no, no. No, there's no cheese is there. There's not cheese. Surely. Surely, surely. And we I heard you've been getting into cooking recently. Or you've been doing a cooking course. Yeah, yeah. I've been learning th like there might be a thing I'm doing where I need to like pass as a chef. Right. You know, so I've been trying to learn like chef chefy kind of skills like how like shopping and knife work and it's actually quite it's quite good to come on this 'cause I'm because I've always like the levels below. The master. Yeah. And how is that when you get to do something like that? It's always quite fun when you get to learn a skill. It's good, you know, and what you do. I think what I find amazing actually about it is how meditative it is and like coming and it just like time flies you know I like I'm I used to be and I was not now but I used to be I I could chart but just very slowly. You know, so you would watch me like chopping garlic very meticulously and like everything's burnt already, you know. But now I can like I learned that thing. Oh yeah that's is that true Angela that you're meant when you're chopping you meant to use your knuckle rather than you sort of hold it like that. Yeah like that and you use that. An edge in a way, yeah you can do that thing right I I you can but I don't I tend not to. What's what's a good thing uh to look chefy. But I mean if you were really Chef and you wanted to know it's that I always use a spoon to cook, because everyone has a spoon on them. And so you check how things are cooked with a spoon. You know, just by the feeling. It's the temperature, but just feeling it, it's the texture of it and the consistency. So basically uh knife into a chicken, but if I was doing a piece of fish I'd put the end of the spoon into there and I'd check from the give on it. And if I felt that it was giving, then I know it's cooked. Oh , if I watched a film and you were using the end of a spoon, I'd be like, What's he doing? What's he doing? Special thanks. What about tea towel on the shoulder? Oh no, I hate that. That annoys me. Do you do it like what about like the wave? But that is a very male thing. Like Gordon always has tea tail on his shoulder. My husband always does that and it just does my head in. Another chefy thing that loads of them do, and that's my that's what is they have it on their shoulder. They don't wipe their hands, then they wipe their ass, which is awful. Do not do that. I'm professional. But maybe do do that. Yeah, maybe, maybe, yeah. It's real. It sounds like it's real. I heard Gordon Ramsey's good. Yeah. He's alright. He's alright. My question is like, do you uh what's like the most techy, like a chefy like instrument that you've got in your kitchen? Oh, what have I got? I don't know if you've got like have you got like a salad spinner. Oh yeah, I got a salad spinner. I think that's quite technical. Yeah, I got a salad spinner. Got juicer. Uh-huh. Microblade. Have you got a food processor? Uh I do have a food processor. Because yeah, and actually I owe that back like bake-off lent it me and they never collected it. Well and you've never given it back. No, they never like I think they I don't know what happened with it, but come and collect it, Bacoff. Um but do use the neutral bullet, yeah. Yeah. Yeah. What about you? Have you got stuff? Well, I mean, like I just got like a bunch of knives. Yes. You know, so I've got like the chef's knife. I'm looking to Angela to like ratify this. I've got the chef's knife, I've got the pairing knife, I've got the serrated period knife. I've got the fish knife. Yes. You need a good knife. You need a good knife. I think that's the half fish. The food is here, Angela. Let's get involved, Papa, and then and you can talk us through um these. So we've got yeah. So you've got spicy and pork. Spicy prawn tacos with rhubarb and scotch bonnet salsa. And this is a recipe by Easter Belfridge. And so in it, the basically the prawn mix, we've got prawns, we've got pancetta. You can leave that out if you want to. We've got mango chutney, sesame oil, some curry powder, chili flakes, and salt, and you blend all that together into a nice sort of pate and fry them until they're lightly coloured brown. And then we make a rhubarb and scotch bonnet salsa. And so in there you've got rhubarb, lime juice, scotch bonnets, chipotle chili, honey, and some lime leaves, and then you cook that down to it's a really, really thick salsa and then a little bit of Greek yogurt and lime zest on the side just to cool it down, if you need to cool it down. And then it's garnished with a little bit of um julienne of um spring onion. So um and then we spiced it, you know, and I put a little bit of spring onion into the prawn and pork mix as well and sort of increased it chili a little bit. So I hope it's all right. It's good. Making me look very nervous, you too. Oh, thank God. it's delicious I've marked one already. One's down. We're already we've we've both had one drawing that. And it's really good. The Scotch bonnet's such a good spice to use because it's not instant, is it? No, it's a slow , yeah, it gets you at the end, yeah. No, that that's quite punchy now. I think some people just put spice for the sake of it and they don't understand that balance of you know, it shouldn't just be heat. It's got to have flavour coming through it. But I think with that you get all that. You get a little bit of the sweetness and you get it. I think it should be so hot that like it shouldn't be like an endurance test. No, no, exactly. I once did underestimate a Scotch Bonnet. Um someone I know that uh recommended me an elixir to have when you're sick. Right. And in the elixir, it's like a teaspoon of turmeric, fresh ginger, a whole fresh garlic bowl. Yeah. Not bowl, but um clothes. A ha half a lemon, honey, and as much chili as you can tolerate. Right. I put half a scotch bonnet in with the seeds. Oh wow. Nearly passed out. And like that like I'm not saying that for a fact, but literally I was walking to the tube and I was like, I'm going to die here. I'm going to die on this bar. Half a cho half a scotch money. Whoa. Whoa. What did it cure your illness? Which is Sauvignon Blanc from New Zealand. Nice pair ing with a spicy prawn taco. Yeah. Um so it's got citrus notes which will complement the rhubarb, but also stand up to the chili. It's called Tohu, Sauvignon Bread. Um and if you want to try this recipe or get any of the ingredients, waitross.com forward slash dish recipes is where you find all the information on how to make this. And you can also watch Angela on YouTube and Instagram making this. So sort of a how -to video. How to. I find them easier than reading. I love I love a how-to . Now, one thing we wanted to talk to you about was uh bill splitting. Something that you were passionate about bringing to dish today in restaurants when playing the bill, that thing that happens when people want to get very specific about the bill paying. And your problem, I believe, was when people like oh I didn't have the olives. Yeah. Yeah. And if I'm honest, like there is a slight there is also like um a character judgment here. But like my judge away, I say. But my my my real like the thing that gets me furious is someone that I know can afford to split will, but doesn't. You know, because like that's under mining the whole process of this being like a communal experience, you know? It's like saying, like, this is what I got. And I don't want to have any involvement in you. Like, obviously, if like right out and like say someone doesn't drink and like some people have ordered like bottles of champagne or whatever, yeah, of course that's fine. Do you know what I mean? But like there's something and it's just long and boring. It's boring. It's a real vibe killer at the end. And you're right, if it's something ridiculous like that, but if it's someone's like, Oh, I actually didn't get carrots breadsticks, I'm like it's not that deep. I mean who gets breadsticks? Um how do you stand on that, Ang? No, no, I can't stand on it. Just split it. We wanna go. I've got a friend, I'm not gonna name a shame. But sometimes um no no no. No one. Um and sometimes she' god, I'm hav noting a starter. And actually, I know what it was, we went on a holiday to Italy, and I'll name and shame you see us. And she was going, I don't want a starter. And she would know well, we've had this conversation and we'd be out and we were sort of interrailing stuff. She goes, I won't have a starter. And I it was in Italy, so I'd have a starter and then she started eating my food. And I said no Nicola, that's not gonna happen. If you want a starter I'll buy you a starter but you do not eat off my plate when I've ordered a starter. I was so fun holiday. Yeah it wasn't. That was one of our things. There were many things. That was on the classic holiday when I said to her, Can you shut the door please? And she did, and I said, no, with you behind it. It was like We're still friends. Nick is one of my dearest friends. She reminded me of that the other day. I said, did I never say that? She said, yes, she did. Yes, she did. But anyway. She got her own back. Cause then when we were in Rome, we were inter alien. I got I got out of the tube because we were I don't know, I've been another row or something, and I did it quite quite I did it really slowly, and as I got out the tube door stuck round my head like this. Literally, I was going out the door, and you know, we had all our badags and my he was like this and I was going ning lock ningla and she was literally on the platform she fell about laughing and then we became best friends again so she was like I was going, Nicola, Hill, Hill, that she just like nothing undermines the point that you're made from that. Really good. Anyway, we've had many we had many challenges But we're still the best is of mate, so that's a sign, isn't it? Well I think that's but uh that's good. Yeah, that's good, yeah. It is, yeah. Brutal honesty. Um should we talk should we talk about falling? We've got a few things to talk to you about. We want to talk about babies and we want to talk about falling on channel four as well. So it was created by Jack Thorne, uh who people will know probably from adolescence, amongst many other things. Um you play a priest that falls in love with a nun. Cslasic. I I I genuinely as a kid thought that they dated. Like genuinely was that oh so priests go out with nuns. I did. So you thought like the monastery was like the dating house. I did. And I went to Cat was like a speed dating I went to Catholic school and that's what I thought. I thought the Alta boys were their kids. I did. I can't believe that I thought the poet was their granddad no no ridiculous You star alongside Keely who we loved and made a great time with on Dish. Yeah. Tell us all about Fallen and and tell us what it was about this that made you say yes. Look like Jack man because you say that everyone knows Jack from adolescence and black today, maybe that's true, but like Jack's a legend of the game in every medium, you know. This is a guy who like he wrote on skins, right? Iconic for my generation , you know. This is England, iconic for my generation. But he also like does pla ys as well. He he wrote the Harry Potter play, iconic. Everything he and now he's obviously writing the Beatles movie, you know. So this is a guy who like knows no limits uh in terms of his talent. So I was lucky enough to work with him maybe like ten years ago in a show called Kerry with Sarah Lancashire. And yeah, he asked me to do this and it's it's one of those ones where like I'd said yes before I even read it, so you just that hope it's you hope it'll be right. Yeah, but like no, he's brilliant. The way he writes character and story and and the the the heart that he put I think that's the common denominator and all of those things I just said, like the heart that he puts into his work is just um without par. How is it going to work with Keeley Hoss? 'Cause Kiman here. Yeah. Keely's legends. Do you know what I mean Ke?ely is actually a legend. Like she's one of those people where like you talk to people who don't even watch TV and they're like, Oh, I love her. Yeah, yeah, yeah. I love her. Wherever you go in this country, like she's a legend, you know. So yeah, it was it was a real treat to be able to like do something like this with her. Um she's brilliant in the show. Um yeah. Um so you said yes before you saw the script. You saw the script and then it was a yes again. Yes again. Yes, I would love it. That must have been a first for you to say yes before you've read his script. Yeah, but like I I really do mean it. Jack's like no other. And like there's a reason, you know, like Adol escence, there's a reason why that show is obviously like one of the most watched on Netflix, but also like affecting like government policy. Yeah. Like he has got that impact. He will be r remembered generationally. Yeah, yeah. So like I I'm not being flippant when I when I say you say yes before you read it because you don't you honestly don't need to, you know it's gonna be brilliant. But did you know the premise? Did you know it was about a priest? Yeah. Oh , the premises. Yeah, okay. And how did you train for that? I grew up going to church up until I was about like sixteen or seventeen. So I've got like a certain background knowledge of Christianity and that world being in churches, especially in this country. But yeah, I spent a lot of time with a guy called Father Jarell, who uh runs a beautiful church in um in Cardiff where we shot. And what I loved about him is he like busts open like the idea of what a priest is meant to be or look like or how they hold themselves. You know, he's like this like amazing, like fabulous, like um well like dressed, like sharp tongues, like guy, very young guy who like carries his um his Spaniard around wherever he knows Jack Jack Russell. He carries him around and and and is in the service with him, you know. And yeah, like I uh you know I kind of grew up The one thing I r when I was watching it is that's it it it f it comes together very quickly, as in the love story with you know, I d I felt God, you you felt there was um the flirtation over the food straight away in that kitchen. No, I did and when the scrambled eggs came up, even though I looked at them and thought, Keely, you have not done a good job there. Really? She's she whisked. She didn't fold. Should have folded. You know what? I'll I'll feed that back. Feed that back. No, they got a sp th I swear they got like a scrubbed eggs specialist in so that that person just got rich. But but it did feel like it was like love over food. That's what it felt like, you know. And you you know, even though you was your character was like, No, I'll be fine, I'm okay. They were insistent on looking after you. Yeah. And then when you were probing her, that's when it all it felt like the romance was even starting back then. Yeah, sometimes in those moments when when you know you meet that person, like words are not enough or like y you you can never say what you feel because it's too overwhelming so you're so focused on like doing the thing. Yeah. You know, it's like that thing of like when you're like having arguments, sometimes it happens in the car, yeah. When you like don't have to look at each other, you can just like look straight up. There's something there's a there's a third party. But yeah, I I think Jack was really smart to write that as yeah, the third character in this I love triangle with scrambled eggs. I do. And the cabbages, they're another big thing. Cabbages feature very I believe. The other thing that you can see right now, which is excellent, which I watched uh recently, uh is babies, which you can see on BBC iPlayer, uh where you start opposite Siobhan Cullen. Um you play Steven and Lisa, and they're on a journey, um, and a journey to discover, you know, what they wanna do, do they w haveanna kids, what they're gonna do? Um can you fill us in without giving away exactly what happens in babies? Yeah, babies is ultimately a love story. Um about a couple of couples actually, but like yeah, me and Siobhan play a couple called Steven and Lisa who you know they're early stages in a marriage they're like it's like they love each other. They found their person if you believe in such a thing, you know. They're ready to do life and one of the things they want to do is like have a child together. But y you know, like it's that thing of when you hit a certain point in your life, it's almost like you spend your whole life like trying not to get whoever you with pregnant, and then once you're ready to do it, it's sometimes not as straightforward as that. So this show kind of uh dissects and investigates and analyzes like some of the challenges that come on that journey, both in terms of you know, that's one part of it, but also about how they like try to stay together, how they try to remain loving each other, and also how like that kind of like um butterflies outwards in terms of how it affects their friendships, their families, et cetera, etc. Yeah. I love your relationship on screen. I really do it. I think you guys are so great in it. And I think you you start it truly believing that like oh they're a real couple. You're so sort of fluid in in the way that you converse with each other and you have such a nice time making each other laugh in it. Shivon that's my dog man she's like she's like she's so incredible. I cannot stress to use like how talented this woman is like she's gonna go everywhere you know you're gonna see her on every red carpet awards ceremony whatever she's that brilliant you know and uh yeah I'm so I'm uh I feel so proud of the work that everyone's done in it. Nice, brilliant. Yeah, you can see babies right now if you want to go and see that on BBC iPlayer . Papa, are you ready for your fast food quiz? Hit me. Okay, here we go. Quickfire answers, please. What is your favourite way to eat eggs? Uh scrambled very well done. Yeah, I'm like that. Sorry, I'm not scrambling. Oh yeah. Yeah, I like them very well done. Don't like the running. Sorry. What's your favourite sandwich filling? Ooh, peanut butter. Uh what's your favourite form of potato? Chips. Like crispy. Yeah. You know. Those little crispy little ones. No, really, my favourite chips are like McCain's ovens chips. Oh. Yeah, but like really well. Really cooked. Um favourite herbs? Coriander ? Okay. What is the best crisp on the market? Uh it's uh it's a Walker's cheese and onion. Mm-hmm. Yeah, what's your favourite bean? My favourite bean. Bean, you know, like a chickpea or a butter bean or a baked bean. Legume. Legume or a green bean? Legume. Legume. Legume is um a get a black-eyed bean. Yeah, nice. We haven't had that before. Uh what's your favourite kitchen utensil? I guess like now I would say a chef's knife. Oh, very good. Uh what's your favourite toast topping? Like guac, but like avocado that's bit but really chopped up. Really, right? I see avocado, lemon, yeah, tomato. Yeah, nice. Yeah. That's good. Uh what is your favourite pasta? I don't love pasta, you know. Oh my god, Angela Cavier is Angela's gonna explode. Okay, no. Uh let me say um It can be a pasta. Let's say linguini. Yeah. Does that does that make me like a philistine? No, we love linguini. We love a linguini. Um what's your favourite chocolate bar? I would say this is pathetic. A white chocolate twix. Oh, I've never had a white chocolate. Never experienced that. Yeah, that's a good thing chopped up things. That's like connected to the white chocolate black chocolate. Exactly, yeah. You've got that. Oh, white chocolate twix. Uh Papa, we come to the end of the show question. Uh, for your chance to win the weight trolls goodie bag. All you've got to do is answer this question. All those goodies for you. Okay. We would love you to tell us for the waitress goodie bag about your performance as an understudy in King Lear. Oh my god. Yeah. Um I don't know the story. But I know it's good. I feel like it's gonna be good. Alright, so um I I I was in the production of King Leo like age ago that Sam Mendes directed, 10 Mason actors in that whatever. Um I was like I was like fairly fresh out of drama school, so I was playing like a smaller part like two three lines, but I was understudying one of the bigger parts, Edmund. And the way usually it worked, or at the time it worked at n at the national, is that which doesn't make any sense is that what they do is they just like do the play until you got to the press night and then they'd rehearse the understudy so that if anyone was sick or you know like there's an injury or whatever that you could you could tap in, right? Anyway, we're in previews, so we still haven't really done the rehearsals yet. But like I'm like bored as f in it. I've only got like two, three lines. So I've been like turning up to the guy who I'm understood, I've been turning up to his rehearsals. Yeah. Like some call kind of stalker. Yeah. And like he'd just be doing his thing and I'd be in the corner writing like nice feverishly. Um I'm a nerd. Um and then it anyway, got to doing the show and halfway through the show he's speaking like this. He's doing the line, well, he's doing Shakespeare, but he's doing the lines, and then halfway through a line . So for people on watching that video. It was good , guys. It was good. He he lost his voice like it was but it was as if he was muted. Yeah. It just disappeared , abandoned. And we were backstage all like like wow that's so exciting. And then I was like, f you know, because I was the one who has to understand him. So like he kind of like uh the his scene partner kind of muddled through to the end of the scene saying all of his lines. Um and Sam Mendes, Sir Sam Mendes, as he is now, came backstage to me and was like, you're on, mate. And he was like, Do you want to go on with the book or without the book. And because I'm a nerd, I'd been like stalking the guy in the rehearsal. So I was like, I know the line, so I'm not gonna go on with the book. Yeah. He was like, sick. It got like it gets to it gets to the interview of all, and then he goes in front of the audience, and he's like, All right, to the audience, you've tonight you've seen two actors' worst nightmares. One is losing the voice in front of a thousand people, the other is having to go on as an unstudy without any rehearsal. Enjoy. Then I was like, and then the uh the curtain came up and I was on, you know. So yeah, it was it was like pretty out of body mode. Wow. And were you were you freaking out? Were you nervous or were you okay with it? Yeah, it was it was nuts. Like I saw uh Kate Fleetwood who I who I did the s mu the first scene with, her first line is Oh the difference between man and man which obviously got a massive laugh. Yeah, of course. The audience was seeing like one guy and let's just say the other guy didn't look like me, right? You know. Um so I got a big laugh which kind of like eased me into it. But it was like doing it in slow motion, honestly, because like I didn't even know where to stand, I didn't know what the lights were uh you know it you you're you're operating completely on instincts but yeah yeah frilling but I bet everyone pulled together like the lights the audience were incredible they would have been so supportive it was amazing, yeah. Oh brilliant. Well done, you amazing. Well the goodie bag is yours, of course. Amazing . That was so fun. Yeah. Thank you so much. Thanks so much. Look how clean my face. I know, really. I know. I love five. I've licked it. Well, we should take that home. Take that Chipotle home. Thank you. You were brilliant. Yeah, thank you so much. Great to hang out. Thank you. Round of applause for our guest, Paper Sebu, everybody. Before we go, we thought we would do a quick question from one of our wonderful dish listeners. This is from Briar in Maidenhead. They say, Dear Angela and Nick, what a lovely pair of humans on a lovely podcast. Love your podcast. I am dutifully making the lamb for friends for dinner tonight, which I also hope I love. I'm also trying to make a chocolate mousse. If weight trows are wondering what caused a spike in chocolate sales this week, look no further. I'm on my third attempt to get egg yolks into the melted chocolate without ending up with a rock of cement . Uh the egg yolks were room temperature, the chocolate a little cooled. In my final attempt , I beat in some boiling water and that helped. But if the recipe called for that much water, surely it would be listed. I've checked several recipes. What is the trick? Lots of love. Exhausted and exasperated Briar in Maidenhead. A chocolate mousse. I saw someone making a chocolate mousse on Instagram the other day, which was just chocolate and warm water, like pure chocolate, and then he froze it yeah or chilled it yeah and then he scooped it and it was like gelato. Yeah like a creme. Yeah yeah and it was sort of like that sort of like mousse you might get in France where it's like or Italy where it's like oh like a creme. Yeah like a creme, yeah. So what's the hack? What's the case? What would how would you make an ice chocolate mousse? I would make a chocolate mousse, melt my chocolate, then I would whisk my y olks and my sugar together, yeah. To beat those. Then I would make an Italian meringue with my whites, a bit more sugar, and then I'd have double cream whipped, and then you meant bring it all together. So what you you do is have your Italian meringue, which is basically a cooked meringue, and you add that to your chocolate, and then you fold in your double cream. And that seems to work. I'll tell you two hints. There's uh a great cookery book in a year's time, if you can wait that long. From you. From Neil, French House. And he's got one of the most best chocolate moussees ever. Neil's recipe is amazing. Oh, wow. And it's probably online somewhere. Or obviously go on Waitros. They're bound to have one. Martha will have one. Martha will have one. Martha will. Martha Collison will have one. Come on, you can trust them. If you do want to get in touch with any questions, email us dish at waitros.co.uk . Um See see you you ne nextxt we weekek. . See you next week . 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 waitros .com forward slash dishrecipes for all the ingredients and the recipes. Dish from Waitrose is a cold glass production. Waitrose, the home of food lov ers