Fast food quiz and final thoughts

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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 weightros i am nick grimshaw and i'm Angela hartnett. How are you, Angela Hartnett? I'm very well, Nick Grimshaw. How are you? I'm good. Yeah, I'm alright. I saw your Neil the other day. Where'd you see our Neil? I was walking down your street with Meesh. Oh, yes. And Meesh was feeling a little delicate. Oh I'd stayed in and he said, Whatever I do when I go out tonight, wake me up tomorrow morning. Because I was like, I'm gonna get up early, I'm going to the flower market. I'm gonna wanna like have a nice day. He got in at like quarter past four. Of course. I was like, Well, I'm gonna wake up at seven. Yeah. Did you wake him up at the time? Didn't make him up at seven. Yeah. Wait a little bit, woke him up about half eight. How was he? How was he feeling? He's he was okay. Okay. We got to the flower market. Yeah. He was a little rocky . So a little tough in a crowd. A lot of people then go . A lot of breathing like this. Oh yes, yeah, yeah. A lot of that. I said, Maybe you need a bloody Mary. Yes. So we got our flowers, we walked, we walked up your street. Yeah. As we got to near your front door, Neil came out. Great timing. He was looking for the car. He didn't wear the car was. That's that's he was like I've no idea where my car is so I'm gonna look for it. And I said well I'm gonna take me sh with bloody mary because he's suffering. Yeah. See you later. Ten minutes later. He was like I can't find the car. Yeah. I'll join you. So we had uh Sunday lunch, which it was by that time, with Neil. I love him not being able to like, where's my car? We don't know. But yeah, nice to hang out with Neil. A little surprise, Neil. Um you,'ve been've been all right? I all right, yeah. Friend of mine last night cooked the most incredible Indonesian meal like from scratch. She started her name's Chris, she started for about two days ago, and it was for about ten people and when you went into the kitchen it was just dish after dish uh I mean there must have been about ten or twelve dishes. Wow. And I said, next time you come over forgot to up my game 'cause when she came to us I gave her chicken and potatoes, which really feels really well. No, she just can cook. Um, but she goes to Indonesia a lot, Chris. And then when she goes and she sees a restaurant, she'll go in and chat to the chef, or if she's in a little market and she sees something , she'll go and find out all the details. But it was incredible, honestly. It was so so delicious. Um we have Rosamond Pike joining us today as our guests. I love Rosamond Pike. Um me too. Yeah. Um just watched her on the telly win an Olivier Award. Yes, indeed. Um which is for the play Inter Alia, which you went to see the I went to see, yeah, which was we've got you've got I'll go again. I know I really want to go. Well we'll go again. It was brilliant. Yes. I still keep thinking about I was talking to Tom because Tom, the producer was there as well. It was a group of four, and we were we were ahead of Rissy Schoenack. We were like four rows from the front or six. We were right there. Right behind Brian Cox, yeah, surrounded by loves. Why was every lovey there? I don't know. It's opening night . Opening night. Uh well, Rosamond Pike with us in a second. But first, we're gonna have some crisps. Yes. There's crisps with a reason because Waitros have done a range to celebrate the new series of rivals. Oh, yes. Did we watch Rivals? I've watched a couple of episodes. It's on Disney Plus, isn't it? It is. I think it's brilliant. Yeah. I mean, Danny Dyet in it is exceptional. Who else is in it? There's loads of people, aren't they? What's his name? David Tennant. David Tennant's incredible in it. Well, there's a brand new series. Rivals is set in the eighties, of course. So they've done a range of sort of eighties food at Waitros and they've done uh within that range a power lunch. Yeah. Which as a concept I love. So there's crisps there, which do you know the flavours? I don't know. I don't know. Well eat them. Let's find out. See if we can tell. Let's tell. Okay, let's eat the same ones. Okay. So eight is inspired . Thatcher. No drug . Um Prawn cocktail. We actually referenced it earlier, your drink. Bloody Mary flavour. Bloody Mary prawn cocktail. That's a good one. I like the packaging actually. I love the pack. I think it's brilliant. Wow, I love the packaging. Reminds me of Delia Smith, that ate to spoke. Okay, so we sort of half got that one. And the other one? They're good. These are roast chicken? No. It's beef. Beef burger. Beef burger. Beef flor raine. Beef Lorraine Steak Diane. Oh , steak diane. I like this colour. Mm. It is very nice. And they've got sandwiches as well. Thousand Island prawn sandwich. Mm-hmm. And this one I can't quite get my head round. Scotch egg sandwich. The Scotch Egg 80s, yeah. Yeah. Is that suggesting so? This is for the crew. They've got a lovely lunch lined up for them, haven't they? Power lunch. Should we just sit and eat the crisps? That's it. Yeah. Dumb. Right, shall we get Rosamond Pike in? Yes. Let's do it. Please, we have the Olivier Award-winning actor. Uh Star of Inter Alia, also known for Saltburn, Gongo, Pride and Prejudice, of course, and also our favorite, a four-minute online video where she chunks a pineapple with her own bare hands. That's range. It's Rosamond Pike, everybody . Oh, thank you. Hello. It's a lovely introduction. I wasn't expecting the pineapple. Oh the pineapple video. The pineapple video I only discovered this week when I started doing the Rosamond Pine research, I was like, Wow. What what happens when you're in lockdown having to do press and you're alone in a in a room and the and the press is happening at one AM Prague time 'cause it's a New York talk show. Rip a pineapple apart. Rip a pineapple apart. Yeah. That was content. Um we are not here to talk exclusively about that too. We have a film to talk about, we have a play to talk about. Um but how is life for you at the moment? Because you are living I love those hours. I don't really do lunch. I do sort of midnight midnight feasts and no, it's lovely. I like being part of London's entertainment life. It's it's fun being in the West End. We're right by Leicester Square Tube. It's the Wyndham's Theatre, which is beautiful. And and last night, because of the Olivier Wynn, I still can't really say that. We I took the whole crew of the theatre and all our company for um drinks in the pub, the Salisbury on St. Martin's Lake. Fantastic. Put the Olivier on the bar. Oh yeah. Yeah, got drinks for everyone. It was it was really it was really lovely and all through the night um the company had hidden little plastic trophies with things like best on stage mum best on stage wife uh best sounding actress best over study from my understudy which I thought was very good . That's good. And then I made them on a big necklace so I was wearing them. I felt like felt like a hen do actually. Yeah. Well massive congratulations. I was watching it on uh Sunday night on the telly and was so thrilled to see you win. Oh well yeah thank you. And it looked like it really meant a lot to you because it was a a big return for you to go back to the theatre at all. Oh it's huge and it's frightening, you know. You haven't been on stage and it's that c confrontation with a live audience and it's a risk, you know, theatre is a risk. It's a risk for the audience because you've generally paid quite a bit to go and see something, and that's a risk, and and and and it's live, so anything can go wrong and and it's a commitment between actors and audience and and a and a new play. It's a it's like giving birth to something. You don't know if it's gonna work. It's not like doing Chekhov or All My You know, All My Sons, which is an amazing play, and obviously reimagined for now, but but you've no idea if it's gonna strike a chord with audiences or not. So and it's a huge learn. I mean I've got sort of eighty thousand words or something to learn. I mean you're the energy you have on stage I I was blown away by. Because you're con you're you're constantly on the stage. There's very little time that you're ever off it. In fact, you're always on it. Yeah. And I felt it was like a choreographed ballet in lots of ways, because you're changing costume on stage as you're talking. You're playing another character, but you're yourself. Oh, it's just flawed, but how do you think it's no idea what it looks like, you know, but I guess it probably looks insane at some point. I'm reminiscing about my son as a two-year-old or whatever, and it's completely real to me, but all I've got is a little yellow coat that I'm calculating like a puppet. Angela said she's like, I will go again, Angela. I will go again and see. And I think that is like the ultimate. No, honestly ultimately again. And and y and also you're transfixed by the energy and then you have to keep up because you're so fast and the it's moving so fast you can't ever go, Oh look you know, what's going on? You know, you just Our director says you've got to be, you've got to he said, if you don't go at that pace, the audience could be slightly ahead of you. And you never want the audience slightly ahead of you. You want them, you don't want them behind you, but you want them like in that game where you're in a sort of almost like a tennis match that they're sort of catching the balls as you throw them. Yeah. And and how do have you been adjusting to that way of life of, you know, having your day presumably, you know, to do things like this or to get ready and then knowing at the end of the day that you've got to go on and and deliver these eighty thousand words every night. If that is the number, it sounds too much, but somebody said that. Somebody said that at one point. You have to gear your life, your energy kind of peaking at around seven thir ty. Um however you do that, you know, whether it's to sleep in or but I do have young children. I am trying to, you know, do some of the school mornings. Um and it's about eating. I mean let's talk we're here to talk about food. Yeah. You know, energy is so much about eating, and I think one of the hardest things of being an actor on film is how to how to do your eating so that you don't have a slump and you've got the right energy. You can't not eat because you'll be you know, you'll have a sort of sugar crash. You eat too much, you'll be in a food coma. So when do you have your tea when you 're about about about five o'clock. Okay. Well, I'm gonna get you a lunch now. Yeah, lunch now . Okay. And then sometimes I raid the fridge when I get home in that really satisfying way where you can just have a spoonful of whatever's there or like a I mean my guilty pleasure I'm afraid is a spoonful of peanut butter straight out of the jar. Me too. I know. You do that too. I do that, yeah. Why do we do that? I don't know. I don't you ever wish you could sort of have a friend over and and just say instead of cooking for them, just say do you wanna do wanna do what I use? Should we just have like a spoonful of yogurt and uh and a little bit of almond butter on a you know, half a rice cake and a once. What about some jam? I mean just let's go for the jam. A bit of jam. We can scrap Angela's meal if you want. I'll just go and get that. Cracker and a bit of jam, get a bit of cheese. And I always used to see my mum eating like that when I was younger, and I was like, why are you eating like that? And I do that. Because we're foragers, really. Yeah, we're forgetting. This is all an illusion. We're just foraging. We're just foraging, kitchen foraging. Um I wanted to go through some of your likes and dislikes, Rosamond. Yes. Um Angela's got dill with you. Yeah, Angela's got dill. Oh that's you're a dill fan. I love deal. Oh, fantastic. So we we've heard that you're a big fan of Chinese food. Yes, I am. Well yes, the Chin the Chinese food that you actually find in in China. In China. And maybe in Chinatown. Yeah, yeah. What's your what's your favourite thing that you've had in China? You know, it's how they make these beautiful little parcels. How you do that, how you get that dough, that gelatinous but also So thin the rice flour, and then they yeah, so they pull it. So when you see them make it, it's the dexterity in their fingers I find extraordinary. It's like knitting. It looks like knitting or crocheting or something. And have you found a great Chinese restaurant here that you love in the UK? Well, there's a very expensive one. I mean it's so shockingly expensive. Well, it's at the top of the Kensington Garden Hotel, Ming Ming Jia. Oh, yeah. I've not been there. Have you been there? No, but I've heard of it. Eye wateringly expensive. Wow. But if you just restrict yourself to a couple of things, it's Ming Jar. Ming jja. I don't know what the tones are. Okay. Ming jar? I don't know. Ming jar. We need to go, Ange. I mean I've been, and you're absolutely right. It's amazing. But you could end up walking out and going, what the hell just happened to make because that's crazy. Well that's the problem with Chinese food, it all looks so delicious and you're like, oh well I'll have a bit of that, I'll have a bit of that, and you don't think you're ordering much, and then you have the bill and then you're and then you go with four people and they bring you three things. That's really annoying. That's not fair. They'd always do it. Yeah. Like if there's four people we need four little things, please. Please, please. Um we also uh heard that you love chocolate, specifically dark chocolate. That's probably quite good for an energy situation when you're trying to get it. And do you think it has a similar effect? Do you think it works? Yes, it's like a little pick me up. It's it's it's detector. Obviously, I know that chocolate is so satisfying because it melts at body temperature. So that's why we love it. Because you put it in your mouth and it immediately starts to change texture, change state. Yes. Oh, I love it. But I've I have been known, there are there are a couple of close-ups in some films that I won't name where there is a tiny bit of chocolate in the corner of my mouth. No way. Missed by a makeup artist. No way. Massive, massive. I used to be called chocolate chops by one of the things . Wow. And it made it through. It's mortifying. I won't tell you which one. Someone will go looking for it now. Someone in the comments. And they will find it. They will find it. They will know. You did tell us that you don't like fruit in chocolate. Oh hate it. Hate it. Chocolate orange? Oh no. No. No. But I've recently, that's been that's been all my life, but recently I've discovered that if you actually have a piece of candied orange dipped in dark chocolate, that is pretty amazing. Oh, that is a good thing So I don't know why maybe with chocolate orange, with orange chocolate there's a flavor it's a orange flavouring, is that right? Yeah. Instead of the actual thing. Actual orange. Yeah. I don't really like, yeah, flavoured things. So like chocolate I love, ice cream I love, chocolate flavoured ice cream. Not so much. Not so much. So I understand I understand you there with that one for sure. Um we also heard that you love bulbon whiskey. Oh no, I'm not not so much bourbon, no. No, no, I'm I do love whiskey. I'd I'd go for a Scottish a Scott A Scott a Scottish single malt or I would go for an Irish whiskey. I mean a you know, Jameson's is great. Yeah. And what are you having post-show? What is your like post-show cocktail of choice? Well, actually, post-show, I'll have a camomal tea with honey and I'll be very rigorous about that. But my on-the-stage husband, Jamie Gl over, is a passionate mixologist, which is a boon to any actress working in a play. Please I advise you to find an on-stage husband who loves to drink and makes really exceptional cocktails. So the last last week it was something called a poet's dream. Oh do you not know? Does he do the same a different one every night? Yes, yes, every week. Every not every night Saturday night only. Saturday night. A Vu caret was something very delicious with whiskey based. Um the Poet's Dream, Benedictine, uh gin, bitters. Very simple. Oh. Elegant. Poet's dream, see, as it should be. Delicious. So you just have one of them on a Saturday night when you're going to Yeah, but he does it in a we've got a beautiful vintage martini glass, he chills them, he puts them in the freezer, he comes and gets them before the show, chills. Oh my god, I mean it's a whole thing. Oh I love it. And we're going to New York and he already has sent me bars in New York, m m you know, with fabulous cocktail bar Oh god, they'll have such fun. Um we also read uh in an interview that you're quite sensitive to smell. Unbelievably so really. Yeah. Are there any herbs that you particularly love? I mean I love the smell of garlic, but stale garlic hanging around a house mm mm, not so much. Not so much. I have to I basically avoid garlic for sort of three months. Like I'll grill myself chicken, you know, to take in to for my pack lunches. And I'll do it with ginger instead of garlic.. Wow That's thoughtful. Like it would be awful if the end of the run was someone she was great. She was lovely to work with, but she had terrible brains. Yeah, no, you don't. You don't want that. Have you had that the other way around? Have you read actors? Who is a tremendous gourmand? He was a he was I won't name who he was, but he was it wasn't Lecci, um who I have worked with, who has lovely breath. Um And um and but this actor, he he was a huge foodie and introduced me. I was so young, he introduced me to unbelievable um cuisine, but he yeah, he did have some quite fierce breath. Some fierce Fierce I like. Fierce breath. Fierce breath. And now you like to cook, but not only do you like it, you're also someone that likes to cook for co-stars. Oh, I do., I love it I love it. And when are you doing this when you're like on film, oh you're on location, you're away, and you've got time to hang out off off set. Yes, and people are always surprised that that that you can cook. It's funny. It's I inv ited people for Christmas even, you know, friends who were like, Oh, she said, I'm gonna do a I'm gonna do a YouTube channel about this. Rosamond cooks. She said I she couldn't believe it. Because I think she always comes over and my my fellow often cooks as well. And I think this person had always come over when he was cooking, so assumed that I couldn't do it. So then when I was sort of rustling up a bit of pastry for some mince bites, she was sort of so there was a there were actually basic skills that were known and and um yeah. What do you like to cook when you've got people round and you have the time to do it? Well it depends on the time of day. I love Easter. Easter's one of my favourite times and I love like I'd love to make a big if it was sort of brunchy, I'd love a big side of salmon and a shak shuk shak shuksa? Shakshuka? Shakshuksha? Yes. How many S's? Shaks uka. Shaksha Shaksuka? Shakshukha. Shaksh. Shakshuka. Shakshukha. Loop sh it just to Shakshukha. We can do ASMR. Shakshukha . Shak Shakshukha. Yeah. Shakshukha. Um delicious. Um yeah, I love a lot I love making big salads full of lots of things, you know, lentils and beetroots, etcetera. Just simple. But of course it involves a lot of chopping. And then it's always the person barbecuing the meat that gets all the praise. Yeah, always so true. So true, right? And you've you've spent hours picking off coriander and they've done nothing, they've just put meat on the grill and a marinade. That's it. Yeah, the neighbourhood. I'll leave the stalks in next time. Yeah, do. Speaking from experience there, Anne. No, but I um I did there's a friend of mine and they'd moved to the area, so I threw them this lovely sort of neighbourhood party . And I, you know, I raced home, I did all the shopping, I did literally every dish. And I talk about it in my cookery book. Did everything for about 30 people. And my husband makes this one aubergine salad with some yogurt mint, I don't know, he was just faffing around. Everyone all day was like, oh Angela, food's delicious. Those auberg. And I was going, yeah, Neil made those. Then by the end of it, I was literally like, excuse my friends, just f off everyone, all right I Neil made the aubergine I did everything else all right welcome to the neighborhood Pat that's all right do they still live that I wasn't bitter yeah that's still yeah it was just like oh o . So this is trout. Yeah, this is troltious. Tell us um what we've got here and so we have a roast trout with brown butter, um, some roasted beetroot, shallots, and some lemon in there, finished with some pomegranate and some dill. This is like being at the kids table with all the parents watching us eat. This is this is really weird . It's very odd. You know, because if it was a film, if it was actually a film, I'd be sort of taking the tiniest bit and not really eating and you know, pretending I was eating that I'm actually gonna eat. I don't know. You're actually gonna eat. This is gonna be the only hot meal I have all day. It might be the only hot meal I have all week. Till Sunday. Um right, you eat Rosamond and Ange tell us exactly what we have here: roast trout, right? So roasted trout, um, what we've done is that you wash them uh your scrub your beetroot, cut them into wedges, put those in the oven with some olive oil. Um I added a little bit of vinegar as well, touch of sugar just to add a little bit of pick picklet into when I started with the beetroot and a little bit of thyme. Roast them for about 20 minutes. They come out , then you add your shallots to them and roast those for about another 10 minutes. And then some greens and just a couple of uh greens, that's great. So while your shallots and beetroot roasting, once they're roasted , slice some lemons, put them on top of your uh vegetables, your trout on top, and then back in the oven. So it's true, yeah. And the skin was on the beetroot. Yes, skin was on the beetroot. Some I peeled, but others ate on the beetries. Yeah. No, no, big beetry. Yeah, big beetry. They're great and they 're and and they cooked in twenty five. Well when you cut them you see, as long as you cut them in quarters, they'll they won't take so long. You know, if you're cooking those massive ones, yeah, obviously longer. About five to seven minutes. And then after that, you make a little burnoise, so a little brown butter, brown butter with a touch of lemon juice, um, mix that and then pour the that on side with your vegetables. And then we served it with asparagus and um green beans, yeah. And how did you cook the asparagus? Just literally blanch them in boiling saucy water and then finish with a little bit of butter and a little bit of the cooking water and that's it and the green beans done. With a little bit of the cooking water. Well just to make it emulsify the butter so it's just explain. So basically when m you can melt the butter, which is easy, but if you put a tiny bit of the cooking water, it sort of brings it together into like a little sauce. No. And that sort of coats it rather, rather than it's splitting. You know, when you see butter splitting. So that's what I do with the vegetables. I love that. A little bit salt and that is the tip of the day. Yeah, there you go. Thank you. Wow. That is fabulous. Asparagas can easily go wrong. Oh, I think when they're overcooked. I think cook them literally before I mean I cook them just before you arrived. You don't need to cook them any earlier. Yeah, I think it's easily done. Tell me how you achieve the good the crispy skin in the oven. Um yeah. Hot hot oven and yeah, it's about 200 and then literally I put a little bit of olive oil on there. And if you're worried it's not going to be crispy, or you're worried if you really want a crispy skin, then just cook it in the pan. You can just roast it in a frying pan, skin side down, turn it over after three minutes and cook it for a further two minutes. And the shallots are great with beetroot, aren't they? Yeah, very good, yeah. Big sweet . Big sweet and work. And I think the deal really all brings it all together and that's the other thing. I think it's And if we were drinking, we would be drinking What would we be drinking? The Ned Savignon Blanc. Which players excellently with trout. A wine zesty fruity notes cuts through the fish's natural oils and a beetroot sweetness. If you want to try this recipe, all the ingredients and the recipe, waitrust.com forward slash dish recipes. You'll find all the information on there. So Rosamond, don't make me sad that when you're giving it your role on the stage, you're having like a cold meal for your dinner, like what? Well, nice things. Okay. I mean good, okay Actually my my the another thing about Jamie Glover, my my husband in the play, is one one night we were doing our warm-up and he said, So what did you have for dinner? 'Cause he goes out and he says, So what's for your depressing dinner tonight? He always asks me and one day I said I said s th I will never be forgiven for saying sard ines, which I think he he looked wi with me with such pity. Um No and they were very nice ones. They were in a jar from a Porsche Italian deli. You know you can get very, very nice sardines, but you know, and I'd made some sort of you know, barley or quinoa or something and I had chopped up vegetables and it was very nice. You know, I always have a nice bottle of olive oil in my dressing room, nice salt. Yeah, it's just the things that can make it , yeah, that can enhance. But now, you know, then now he won't let me live it down. So now he's like, what's on the menu tonight ? Pilchards or herring or salting your own fish. Some sardines from an Italian deli. Thanks . As well as seeing you in Inter alia, uh, we also have uh a new film that we can look forward to seeing, uh, which is coming to Netflix this May, uh, which is called Ladies First. Um, I love the premise of this. Yes. Can you share with everybody what Ladies First is all about? Ladies First is a comedy that I've made with Sasha Baron Cohen. And it's actually inspired by a French movie, which was called I'm Not an Easy Man. And it revolves around a kind of misogynist figure in an advertising agency. And you know, he's barely even conscious that any women work for this advertising agency, of which I am one. I'm a sort of forty year old single mum who has been overlooked for for decades and suddenly they are about to lose an account. The company says, Look, we're aware that you haven't got any women on running this account. And he said, Well actually, you know, I actually promoted an excellent woman just this day. And his boss looks , you know, incredibly surprised and he just weathers it out, rings his assistant and says, Okay, we need a woman. We need you to promote a woman today. She names me. My name's Alex, so I'm top of the list. He's like, Fine, have her. And so ensues the sort of humiliation of my character whereupon we have a bit of a argument. He does he wants to have the last word, he storms out of the office chasing me and he walks straight into a lamppost. When he comes round from banging his head, the world has changed. He's got two female paramedics over him saying, Are you alright, love? No, you are you gonna be alright? Are you gonna are you are you on any medication? Are you on the pill? He's like sorry, the the pill? He's like, Are you gonna be alright getting back to the office. And um and when he goes back into the office, it's changed. All the men who were the top dogs are now at reception, filing their nails. They're all wearing slightly revealing tops. Oh my god, amazing. And the women are suddenly taking up space and they're the boss. So the person who was the receptionist is now the CEO. And it's and it and it's just so that then the whole film unravels from there because suddenly he has to confront what women do to kind of get by and be seen, and suddenly his morning routine is like two and a half hours, and you know and it's Sasha, so it's really funny. And I got to play with all the things that I realize I've in I've sort of ingested from just being a woman in the world. So so I can just sit, you know, man spreading like I've, you know, like I've owned the joint. You know, it's so weird because you realize you've seen it and you actually know how to do it because you've seen it and it's really uncomfortable. And Thea, our director, was brilliant. She just said, you know, don't apologize. She said, This is your right, take your time. You know, but I have an assistant come in who's who used to be the CEO, it's Charles Dance, actually comes in with a coffee and he hands me this espresso and I look at him. She says, don't look at him. This is you know, this is what he does. Just just take the coffee. And I'm like, oh my god, I can't I can't do that. And it was just so it's so interesting to sort of to flip it. And suddenly, you know, our shops uh you know, we we go to Victor's Secret and it's all push up, push up testicle bras. I mean you think about it, why have the booze then the only things that have been had been had been hoisted? Exactly. Yeah I mean for years you know Burger Queen. I mean why you know Yes. That's true. Why is he Burger King? Yeah . Yeah . I mean some of the things are so weird when you flip them, you think, well, why are they not weird in the nor in the normal way? Yeah. Oh yeah, that's not a good thing. You know, so I got to fully kind of like, you know, look a fella up and down. Yeah, yeah. And it was just so you just think, I mean, I just oh my god, I'd never do that. Yeah. God, you've been you've been working out Wow, I can't wait to do this. This sounds great. And you can see that on Netflix this May. It's called Ladies First. And the cast is packed, as you said, so many great people. Charles Dance, Emily Mortimer, Fiona Shaw, Love. We have Tom Davis, who has previously been with us on Dish. Richard Gran who came to see us as well. I mean that's a a fantastic stellar Davis in the flip world, you know. Oh my god. With his man bun, with his man bun . Oh my god. Just brilliant. I can't wait. I know. And how has it been back at work with Richard E. Grant? Because we had him on here and it was Well no, they've got something in common the smells. Richard just came on and smelt us all. He literally, I was cooking up there and just came up and started sniffing. Why did he smell you? But that he's obsessed by smelling. Not just me, everything. Smelled the table. Smelled nickel . Smelled everything. I wonder if something bad has happened to him since we worked together. Yeah, he 's not a big smelling on Lady Saltburn. No, he wasn't sniffing us, no. Not that I remember, no. Don't know what he was about us then. He was many of us. I know your face was Chris. I thought, oh it's said that's so odd now. Funny enough, the funny enough there was an actor I worked with. Don Donald Sutherland enjoyed s sniffing us on um not sniffing. Sniffing sounds a bit weird. I don't know which is better, smelling? Then neither of them are very good. No, neither of them are nice. Not all when it's happening to you. It's not a great feeling. It's funny, I do it in the play 'cause I smell my son, right? You do, yes. Because it's that sort of w where's that whiff? Oh, yeah, yeah, yeah. And it's quite a satisfying thing to do, isn't it? Yeah. Especially someone who has good old factory senses. It's do you ever use a scent to get in and out of a character? Always. I never smell like me when I'm playing a character. I always change my scent to a character. Which one is a scent? Oh, Ladies First was great. Ladies Ladies First was a kind of unisex um la bo scent, kind of vetteve, sort of oh, I had a lovely Victoria Beckham scent for um the guy Ritiech film that I've got coming out in the autumn. That was just gorgeous. It was perfect for my character. And on this one, it's a Santa Maria Novella um a sort of cologne. But I just feel because she's so busy, Jessica. Yeah. Um, that I think she probably grabbed something that might have been her husband's and just took it on. And then does that I would agree, that makes sense. Does that really help to get you in the the the frame of mind of the character? Because it's such a powerful sense smell, isn't it? It really takes you to closes. And the other thing Jamie Glover has introduced me to which is vital when you're working Closy People is Poohouri. Do you know Poohri? Oh. You're looking very yes, you're looking slightly alarmed. That is exactly what it's um it's some special dro ps that you can leave in a bathroom, spray a couple of drops before you go, uh-huh. And um it means that the love tree always smells delicious, which is great when you're working closely to a lot of people I mean I'm not saying that I have a particular problem but um other people in the building but it's just you know I I I mean it's happened to me so many times now that I've gone to kind of get into character and you go into the bathroom at the half hour call and someone has just let rip and it's just it's so it's so bad.. Yeah And because of someone who's so sensitive to smell, I just can't stand it. I can't manage it. I can't go. No. Not in character. You're like , not in character, I've got like, you know, I'm gonna carry this in my wig and it's gonna be like everywhere and So Jamie, I w I was so traumatized one day by this having happened, which we decided was an outside contractor, so in the end no one in the building got the blame. Couldn't look at the supplied me with poopuri, which everybody seems to come out of the bathroom now looking rather smug. Maybe we need a dish. We do know. I've seen that people's ASOP do one, I think. They always have it, yeah. That's a that's a post edition. Oh. Right. Can we get that on our list, please, everybody? Yeah, you know you shouldn't have scatological talk while eating it. No, it's fine. I'm gonna carry on. I'm just gonna carry on in the case. We like these tips. We like these No, they'll probably be cut out or be on a When we have a guest on, obviously we do like a deep dive and then you know we get obsessed with Rosamond Pike for a week and we like reading your Wikipedia and looking at all your old films and everything. And then some of the accolades and the and the achievements are incredible. So I'm gonna go through these and you'll probably hate this, but uh you won a Gdenol Globe for your role as a Com Woman in a Kerala. Uh you received Golden Globe, BAFTA and Oscar nominations for Gongo . Um, how was that time of being part of something like Gongo? Because a massive book, a huge adaptation, and Oscar nominated and BAF nominated. I mean, what sort of effect does that have on you when you're doing something like that? That is so part of pop culture, I guess. Well, it was a huge role. I mean, it was a it was a huge opportunity. And working with David Fincher, I mean there's no director like him. He's so exacting, he's so clever, he so sees human personality. So this book was perfect for him. He's so he's cynical really, but also has a big heart. When you see him with a small dog, you realize that there's a different side to him. Which is very endearing. You know, he wa he it was kind of like he made this film about narcissists really, and about, you know, and he preempted what has come only has become only more prevalent, which is this self-obsession and people who curate their lives. You know, Amy was doing that, but it was before sort of the Instagram or social media sort of phenomenon as we know it now. And, you know, she was already playing to the crowds, you know, playing into the fact that um, you know, she knew that if she pretended she was pregnant, you know, America loves pregnant women and and it was just so it was his mind that brought and Gillian Flynn obviously. They just see things in a slightly skewed way that's totally true. And then they was fun. And I guess that's what you want from a director, isn't it like someone's seen something in a in a different way or a skewed way? For you, how do they sort of communicate that to you? I mean he's so exacting and he never gives you any uh sort of praise. I mean I thought I was I would go home every night and I would think, oh my god, I'm failing, I'm failing, I'm failing. Um and then twice in the whole run he went and that was it. That was the only that but that meant everything. Oh my god. Yeah. Twice in the whole hundred and four days filming. Oh my god. But that was powerful. And I just wanted to do my best. But he was always wanting something that you felt was just like a coach, you know, he was just wanting that extra bit of you. Because I remember he wanted sort of about ten different emotions in a in a minute. There was this moment where she was mu Amy was mugged when she's on the run and and or had her has her money stolen and and I can't remember all the things he wanted. He wanted it sort of to be anger, you know, despair, feeling crumpled, but then also outrage that it was done to her, because she's obviously got a very high opinion of herself. So I tried to go through all these emotions. He was like, Yeah, he said that was good, but you did it in twelve seconds. I need it in three . And I just thought, oh God, I can't do all those emotions in three seconds. I can't do it. I can't do it. And then suddenly in admitting that I couldn't do it, I thought, uh hang on, it was all kind of coming, all the failure and though everything was all mingling in, and I tried, and I think I did sort of get it. But it's diff difficult stuff. Yes. Jesus. And then your first film, am I right in saying was was the was a J the James Bond film. Yeah. Yeah, mad. Which is that's why I'm so aware of like at the moment in the play, the the the the new actor playing my son, um Cormac McLinden, is um it's his f pretty much his first job out of drama school. So I'm super sensitive to the fact that, you know, he will have never done a press night like we did. He you know, he was invited to the Olivier's, he won't have no one might people might not tell you what happens there. And what to expect. No, so I make sure that when I'm working with people that at least I offer to say, you know, do you want to have a chat about what might what it might be like? Because the Bond film was about as big as it got and I didn't have any real support. I always remember going round, we had to do a photo call at Pinewood Studios, and it was me, Pierce Brosnan and Halle Berry, and it was the 40th Bond film, so it was a big deal. And we we came into this studio and we went round this hoarding, and there was the world's press. I mean, hundreds and hundreds of flashes. And I just remember Pierce was there. He had his because he knew my knees were about to buckle. He just he just sensed it and he put his arm behind me and propped me up. But you know, I was twenty two, it was huge. And nobody gives you the credit really for being so young. In the film you played Miranda Frost, who's a fencer. Am I right in saying this is where Madonna. Nick's sister. Nick. Nick's sister. Nick's Frost sister. Is this and is this the one with Madonna where Madonna was the fencer? Down the other day? My coach. My coach. She was your coach. Verity. Verity. Verity. And she only had like a a few lines or something, didn't she? Yes, because she was doing the title song. Yes. Okay. And I think she said, Why don't I also be in it as a cameo? Yeah. And they were like, Why not? Sure. Yeah. So how the hell is that? So it's your first film, it's a James Bond film, a Madonna's in it. A Madonna's in it, yeah. Yeah. It's quite a And I it was the Queen of Pop. And then at the premiere we met the Queen. Oh so I mean it was the all the Queens. All the Queens. All the Queens. Well. All the Queens. Wow. And how was Madonna to go to work with Rosamond? Well she was on stage at the time. So she was she was doing that play at the Wyndham's Theatre, I think, where I am now. I can't remember what it was called. But she was on stage and so she had a show and then had to get up at five in the morning, come to Pinewood and do our day's filming. And fence with you. And fence, yeah. In our sort of fencing garment which everyone sort of says, Oh, I love fencing, it's so sexy. And I I never like kind of clothes that feel like you it's hard they're hard to get into. I never feel that it's like skin and stuff when you wetsuit. It's just not it feels like a wetsuit to me. Wetsuit's not sexy. No, not sexy. However much someone tries to say oh it's kind of sexy. It's not sex sexyy.. Not I remember we had we we had we did fencing at school. Oh right. But we only had two fencing outfits for the entire thing. Oh that is great. That's what's being. You have to like queue up and then like put the outfit on and have a go and then they'd be like, right, next person. And that was like our PE lesson. I remember doing that and it was like it was queuing up for the other. You must have always wanted to be the kid that smells like that. Yeah. To die another day. I love that. Fast food quiz. It's quick fire. Here we go. Quickfire answers, please. The first thing that comes into your head. Right. Your favourite way to eat eggs. Chopped in a cup. Chopped in a cup. Don't react. Okay, so it's on a potato, knob butter, knob a butter. Nob a butter. My favourite form of potato. Oh, bait. What's your favourite herb? Dill. Thanks. Um favourite dish you miss the most when you're away from home? I miss the milk. Is that sort of dish? No. But I miss good English milk. Okay, we'll accept it. Whole milk, please. Hold the cow. What is the best flavour of crisp? Uh salt and vinegar. I was about to say ready. My lips went to ready salted, which was a lie. Alive. Salt and vinegar. Favourite kitchen utensil? The wooden spoon. What is your favorite pasta? What which kind? Yes. The great big shells. Oh yeah. The massive Lovely. What about favorite Sunday roast? Chicken. Oh. Use his chicken. I love chicken. That's the way you went. Chicken. This is the end of the show question for your chance to win this Waitrose Goody bag, which will be taken immediately to your dressing room at the theater. Yes. This is six nights worth of dinner in here, everybody. Oh my god. Oh my god. All you've got to do is answer your end-of-show question, Ross mond. Arts jokes. Very flatulent, don't you find? Yeah, very a Jerusalem arts joke. But going on stage. No, good. No, no. It would undermine all the Santa Maria Novella. Why why why is a Jerusalem arch joke like that? I don't know. Is the Jerusalem ones uh terrible? Yeah. To win the Waitrose Goody Badge. Uh we would like you to select from our bowl of lemons. Oh gosh. Which lemon would work best for a performance tonight? And the lemon is key to the play. Yes. If you've not seen the play and you're like, what the hell are you talking about? Lemon is a key element because lemon action shot. Well, there's there's two lemons. We've now sort of there's there's a there's a lemon action shot where every night it's thrown at me from across the stage and I have to catch it. So we're all on the hunt always for lemons that are as smooth and ball-like as we can. Right. With no no nipples, ideally. Now I'm seeing a lot of nipples here, but that would be fine because they also have to perform another function where I imitate a very severe female judge and I cut the lemon in half and use the lemons as her eyes and they cry a bit. So you're sort of eye-wateringly frightening. Yeah. But then I m turn the lemon into her nipple where she's we think she's got a piercing. Yes. So the bigger the nipple, the better for that. Yeah. So it's a it's a so I think for And do you select your lemons each night? We do. Yeah. We have a a bas basket lovely . Now has anyone want a sharp knife? Yeah, we can 't think we need to who's gonna be my catcher? Angela, how's your catch in? I don't know how catchy I am. Let's just give you that. Okay. We're just removing the nipple here. Yeah. And the other nipple. The other nipple. One day, oh my gosh. I did the judge a bit severely. And then I had lemon on my hand. And then I put it in my eye and the whole first three scenes, I was like, oh . Oh whoa. Okay, I'm gonna do an underarm through. Underarm through, one hand, yeah? Ready? One hand. Oh gosh. Yeah! Better on the West End . Um Rosamond, thank you, that was so fun. Thanks so much. Thanks for doing the join us. That was delicious. Oh, thank you so much. I might just copy you, I might just do the same thing. I'm I I've now put my knife and fork together, but I'm actually gonna finish it now. Yeah, take this for your supper. Can I? Yes, of course. Oh well that'll go really well with my sardines. Yeah. Oh you just tell him just say Will. He loves the podcast. Yeah. Oh that's very kind. Well a round of applause, uh the wonderful Rosmond Pike everyone . Thank you so much. Thank you. You're brilliant.