Dish

A man who likes to leave it all on the field. Our smash burger is no exception.

Award-winning English and American actor Andrew Garfield joins us ahead of the release of his new film, The Uprising. Set against the Peasants’ Revolt of 1381, the film explores a moment of huge social change and its relevance today, as Andrew shares the joy of finally working with director Paul Greengrass and what made the production such a spirited one.

As every good dinner party should, it begins with crisps and dips, served on a Lazy Susan and assembled by Nick, much to Andrew’s amusement. But it’s not long before Andrew is left speechless with Angela’s recreation of Owain Hill’s smash cheeseburger with burger sauce recipe. It’s served with chips and plenty of Andrew’s favourite condiment, American mustard, alongside glasses of Warsteiner Beer and a bottle of Finca Lalande Organic Malbec, selected by the Waitrose wine experts. For dessert, Andrew joins Angela at the counter to make his favourite cookies.

Time spent with Andrew Garfield is certainly time well spent, as we get to know the man behind a huge variety of roles. While nine hours on stage might be nothing for Andrew, the thought of primary school dinners still has the power to haunt him. We hear about his childhood pesto-pasta epiphany, what makes the perfect ‘fat sandwich’, and after such a glowing review of the smash burger, whether we might be looking at the beginnings of a new restaurant venture with Angela and Nick.

You can watch full episodes of Dish on YouTube and on Spotify.

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for the smash cheeseburger with burger sauce was created for Waitrose by Owain Hill at Hills Brecon

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish…

00:53 - Welcome & a date to Elton John!

03:03 - Today’s guest

04:32 - Let’s talk pickles!

06:48 - Andrew Garfield is here with gifts!

08:49 - How’s life?

10:40 - Crisps & dips courtesy of Nick!

11:44 - A quick lesson in truffles

14:20 - Food dislikes and primary school trauma!

15:53 - Andrew’s food likes

16:06 - A pesto pasta epiphany

18:04 - Nothing beats spag bowl!

19:08 - Parmesan on bacon?!

19:38 - Andrew’s big fat sandwich

20:50 - From hosting to unforgettable triple cooked chips

21:53 - Smash burgers are served!

25:47 - A new beefy venture?

26:46 - Angela’s first Glasto

28:18 - Drinks pairings

28:46 - The Uprising

33:51 - A spirited cast & working with Paul Greengrass

35:45 - Would Nick survive 1381?

36:39 - Being immersed in roles

39:40 - An eternal love for theatre

46:00 - Fast food quiz

48:42 - Baking cookies with Andrew!

51:53 - Cookies are served!

52:24 - End of the show question
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We’re getting into the Halloween spirit early for a man who loves the spooky season.

Best known for The League of Gentlemen and Inside No. 9, alongside a host of on-screen and stage roles, Reece Shearsmith joins us ahead of the release of his new book, Things I Took From The Dark: The Museum of Me. Inspired by his childhood love of horror, the book delves into Reece’s collection of strange and unusual objects, the stories that surround them and the ways they have shaped his life and work.

Reece has a strong passion for eating with the seasons so it seemed only right to recreate a meal inspired by one of his and his wife’s New Year’s Eve traditions. Angela serves up Martha Collison’s recipe for the best salmon en croûte, enjoyed alongside a bottle of Waitrose No.1 Chablis 2024 from Burgundy, selected by the Waitrose wine experts.

Halloween might still be a few weeks away, but it’s never been far from Reece’s life, as he discusses his childhood love of horror stories, and the rather unconventional circumstances in which he met his wife… in a coffin. Naturally, we have to ask: does anyone around the Dish table actually believe in ghosts or the afterlife? Once that’s settled, we turn to Reece’s other passions, including baking and his successful Celebrity Bake Off appearance alongside Nick, before getting a glimpse into the mysterious Gossip Club he shares with Bob Mortimer and Matt Berry.

You can watch full episodes of Dish on YouTube and on Spotify.

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for the best salmon en croûte was created for Waitrose by Martha Collison

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk

Dish from Waitrose is made by Cold Glass Productions00:00 - Coming up on Dish…

00:47 - Welcome!

01:56 - A lesson in olive oil

05:23 - Recce Shearsmith is here!

06:57 - It’s always Halloween for Reece!

07:45 - Ghosts and the afterlife

09:25 - Nick and Reece on Bake Off!

11:45 - Reece’s food likes

12:02 - Nothing beats Christmas!

16:28 - Autumn superiority

18:33 - Thanksgiving

19:23 - A salmon wellington to reign in the New Year!

20:29 - From Nigel Slater love to eating out

21:28 - Reece’s gossip club

22:26 - Reece’s dislikes & food obsessions

25:01 - Food is served!

26:31 - Wine pairing

26:54 - Reece’s new book!

29:30 - A lifelong passion for horror

33:31 - Catching bats?

34:31 - Coffin weddings and witchy weddings!

37:08 - Fast food quiz

38:10 - Inside Number 9 & League of Gentlemen

44:57 - End of the show question
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It’s double trouble at the table this week.

Alison Hammond returns, and Noel Fielding makes his debut as we celebrate the comeback of The Great British Bake Off to our screens. Back for its 17th series and with a new judge in the tent, Nigella Lawson, they share what life is really like behind the scenes, from the joys of working on set to tales of Alison’s on‑set baking and Noel’s go‑to lunch for keeping energy levels high.

Angela’s latest creation puts her in strong contention for our own Star Baker, as she serves up Ed Smith’s recipe for a one-tin butter chicken and chickpea curry. Quickly earning its new name of ‘Alison & Noel in a bowl’, it’s served with poppadoms, chutneys and a bottle of Cape Mentelle Marri Chardonnay 2025, selected by the Waitrose wine experts.

It’s no surprise that there’s no shortage of laughter in the studio, with the table getting stuck into some important food debates, including why fish finger sandwiches should always be sourdough-free, and Alison’s recent discovery that fish and chips are even better with a side of golden syrup, a combination that leaves the Dish table divided.

We end with a trip down memory lane in a Butterscotch Angel Delight whisking final, but will Alison and Noel have done enough to impress our judges and take home the Waitrose goodie bag?

You can watch full episodes of Dish on YouTube and on Spotify.

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for the one-tin butter chicken and chickpea curry was created for Waitrose by Ed Smith.

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish…

00:53 - Welcome!

02:36 - Bake Off has a new judge…

03:59 - Let’s chat beans!

05:50 - Alison Hammond & Noel Fielding are here!

07:28 - It’s Dish seconds for Alison

08:42 - Bearded Noel Fielding?!

10:14 - Alison’s food likes & dislikes

11:55 - Noel’s food likes & dislikes

14:40 - Paul Hollywood’s garlic bread

16:19 - A Michelin starred fish finger sandwich?

17:27 - Noel’s fizzy on-set pick me up!

17:50 - Alison the homecook & her perfect omelette!

20:48 - Noel’s favourite pasta dish

22:20 - Baking vs cooking

24:29 - Curry is served!

28:17 - Wine pairing

28:53 - Prue Leith’s wine hottake!

29:19 - Busy set life

30:20 - Bake Off is back & with Nigella!

34:48 - Captain Paul Hollywood?!

35:58 - Noel on discovering Bake Off

37:49 - The beauty of Bake Off

38:33 - Alison’s viral moments

41:09 - End of the show question

41:29 - Let’s whisk!

43:33 - Fast food quiz

46:30 - Is the Angel Delight Angela approved?

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Twice the Angela, twice the fun.

Angela Scanlon is a presenter, writer and lover of Turkish delight. She adores soapy, rose and perfumed flavours, and we’re not afraid to deliver on that, handing her a Rose garden cocktail as soon as she takes to the table. That’s accompanied by a serving of prawn scratchings, playing into Angela’s favourite bit of a roast dinner, the chicken skin!

For our main course, Angela (Hartnett) makes an orzotto with bone broth & prawns with extra peas because Angela (Scanlon) is such a huge pea fan. The use of bone broth plays perfectly into Angela’s love of wellness, including our first exploration of the benefits of cacao ceremonies. The meal is paired by the Waitrose wine experts with a bottle of Maree d'Ione Organic Fiano IGP Puglia.

Angela comes to Dish following the launch of her new show, Gift List, which focuses on the triumphs and pitfalls of giving presents. Her first episode is out now and sees Louis Theroux chat about the time he was outgifted by the master... Tom Cruise. Angela H shares one of her favourite gifts to receive and Nick explains how he got seriously outgifted by Mesh.

With Strictly season on the horizon, we try one more time to persuade our chef to take to the floor. As expected, it’s not a hugely successful attempt, but surely we can lure her into a spin on The Wheel?

Next week, we’re back to just one Angela which should make this description easier to write.

You can watch full episodes of Dish on YouTube and on Spotify.

All recipes from this podcast can be found at waitrose.com/dishrecipes

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish

00:44 - Welcome!

01:36 - More than one Angela

03:11 - Angela Scanlon is here!

06:04 - A Rose garden cocktail cheers

06:54 - A second meeting for the Angela’s

07:19 - Reporting live from the Naturist Convention!

10:08 - Angela’s food likes

12:10 - Toast not bread!

14:57 - An ode to skins of meat?!

15:54 - From cocktails to cacao

17:50 - Angela’s food dislikes

20:02 - Olive oil on everything!

21:38 - Orzotto is served!

24:11 - Wine pairing

24:39 - Gift List!

26:00 - Louis Theroux the cutlery thief!

27:50 - Tom Cruise the ultimate gift giver!

28:53 - The highs and lows of gift giving

32:50 - Get a Grip with Vicky Pattison

33:28 - Strictly season is upon us…

36:08 - No Strictly or The Wheel

37:24 - Fast food quiz

39:52 - The perfect slice challenge!
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The TOPJAW star has found his new favourite spot.

Jesse Burgess is a presenter, filmmaker, and co‑founder of the award‑winning food and travel duo, TOPJAW. He’s at the Dish table to share the details about the second series of his Apple TV show, Knife Edge: Chasing Michelin Stars. It’s a series produced by Gordon Ramsay’s production company which follows restaurants and chefs across the globe as they navigate the intense season of Michelin Guide reviews. A world, of course, which Angela knows well, having been awarded her first Michelin Star in 2004.

Through TOPJAW, Jesse has put most of London’s top chefs (including our Angela) through his quickfire Best of London series. Which means we get some of the best recommendations for eats in the capital and beyond, along with a look into the cuisines which Jesse thinks are soon to get even more time in the spotlight.

Over a Hazy IPA, we hear all about his incredible wedding feast and his favourite everyday dishes, most of which contain sausages. There’s a chance for Angela to share her own encounters with the mysterious Michelin inspectors, and to bust a few myths along the way.

Angela serves lemon chicken, a recipe by Shu Lin, and sesame chilli oil cucumbers, along with a bottle of Naudet Sancerre, paired with the meal by the Waitrose wine experts.

We finish with our first non-seated Fast Food Quiz (Dish: always breaking new ground) and be sure to look out for Nick’s appearance on TOPJAW very soon.

You can watch full episodes of Dish on YouTube and on Spotify.

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for the lemon chicken was created for Waitrose by Shu Lin.

The recipe for sesame chilli oil cucumbers was created for Waitrose by Julie Lin.

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish

00:46 - Welcome!

02:37 - Today’s guest

03:19 - Some special community moments

05:47 - Jesse Burgess is here!

07:12 - Nick & Angela on TOPJAW!

07:54 - A Hazy IPA cheers!

08:11 - Jesse’s globetrotting year

08:57 - What happens at a foodie wedding?

14:06 - Jesse’s food loves

16:12 - Sausage forward!

17:25 - Jesse’s hottakes

21:15 - Lemon chicken is served!

22:35 - A sesame chilli oil cucumber side

22:58 - Shallow-frying?

24:13 - Eating on the podcast

24:48 - Wine pairing

25:19 - Mutual bosses with Gordon Ramsay!

27:20 - Knife Edge: Chasing Michelin Stars is back!

28:23 - The origins of Michelin stars

29:50 - Differences between stars

30:32 - The Michelin star checklist

33:16 - Produce is king!

34:02 - The life of a Michelin star inspector

35:02 - Angela’s experience with Michelin

38:22 - A new era for bustling restaurants

40:24 - Fast food quiz

42:36 - End of the show question
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