Dish

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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A tasty take on a roast for all seasons.

Daisy Edgar-Jones is an English actor, known for her roles in TV shows like Cold Feet and the all-conquering Normal People, alongside performances in hit films such as Twisters, Where The Crawdads Sing and the upcoming adaptation of Sense and Sensibility.

It’s a stew-free zone in the Dish kitchen, with Daisy explaining why she’s just not keen, despite her Irish heritage. Peas are also shown the door by Daisy, who has a preference for Japanese and fresh flavours... and roast dinners. A tailor-made opportunity for Angela to cook a miso, lime & herb butter-roasted spatchcock chicken, a recipe by Paul Gamble. It’s served with a side salad of fresh mangetout, radish and lettuce.

And paired with the meal? Our first orange wine: a bottle of Côté Mas Vin Orange, selected especially for Daisy by Waitrose’s wine experts. What will Angela make of its debut?! It’s a great accompaniment to our chat covering first crushes, perfect picnics and working with all of the internet’s favourite boyfriends..

Daisy plays Elinor Dashwood in the upcoming adaptation of Jane Austen’s Sense and Sensibility, directed by Georgia Oakley and released on 25 September. She stars alongside Esmé Creed-Miles (Marianne Dashwood) and George Mackay, playing love interest Edward Ferrars. Daisy chats to Nick and Angela about how hand-written notes helped the pair focus on their roles, and how the period costumes frequently lead to funny moments in their downtime.

And, yes, we're doing another live show! On 1 November, we'll be at the Royal Opera House with tickets going on sale here from midday today (2 September).

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 miso, lime & herb butter-roasted spatchcock chicken was created for Waitrose by Paul Gamble.

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!

01:04 - It’s a spatchcock September!

02:09 - Dish Live is back!

04:00 - Today’s guest

04:48 - Daisy Edgar-Jones is here!

06:03 - Orange wine cheers!

07:40 - Daisy’s food dislikes

10:22 - Daisy’s food likes

15:15 - Cooking by rules

17:38 - Daisy’s in her cooking era!

19:23 - A passion for picnics

20:49 - From recommendations to food envy

21:22 - The Fat Duck

23:21 - Death row meal?

23:51 - Spatchcock is served!

25:38 - Chef tips!

26:41 - Wine pairing

27:44 - Sense and Sensibiity

28:54 - From Jane Austen, classics reads and period drama sets

33:24 - Set letters from George MacKay

34:18 - Acting adaptations

35:25 - Normal People & fringe luck!

38:39 - From internet boyfriends to crushes

42:17 - Fast food quiz

44:28 - End of the show question
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The latest great Dame to join our party!

Dame Meera Syal is an award-winning actress, comedian and writer, who sat down with us on the scorching-hot day of the solar eclipse. It’s a busy time for Meera ahead of the release of her life story, Vigilauntie: A Memoir - Innit?, and the opening of her new play, The Children. So, imagine our surprise when she arrived with home-baked goods in hand! What a legend.

Meera is a firm believer in the power of food to get people talking and sharing stories, which is exactly what happens in our time with her around the Dish table. There are loving stories about her proud and supportive parents (including the secret to her mum’s saag paneer), and how Meera’s bakes bring new acting casts together. When discussing her rich and warm memoir (out on 3 September), we take a trip back to the groundbreaking work of Goodness Gracious Me and The Kumars at No. 42, where she played a grandmother to the man who’d become her husband: Sanjeev Bhaskar.

It’s a feast of an episode, with a cooling mango & passion fruit frozen lassi to start, followed by a summery fish, fennel & saffron stew, a recipe by Eleanor Maidment. This is paired with a bottle of Altos de Torona Albariño by the Waitrose wine experts. We then have double dessert, including hug-worthy tahini, cherry and cardamom meringues and Meera’s own (and very yummy) lemon polenta cake. Don’t worry, we did get the recipe!

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 summery fish, fennel & saffron stew was created for Waitrose by Eleanor Maidment.

The recipe for the tahini, cherry and cardamom meringues was created for Waitrose by Benjamina Ebuehi. '

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

00:50 - Welcome!

01:20 - Nick Grimshaw is Dish Guy!

04:45 - Let’s speak about saffron

06:26 - Dame Meera Syal is here!

08:10 - A Lassi cheers!

08:45 - Life at the moment for Meera & superstitions

12:49 - Dame life!

15:37 - From baking to food growing up

18:23 - Meera’s food likes

22:40 - Meera’s food dislikes

24:11 - Stew is served!

27:47 - Wine pairing

28:11 - Meera’s new memoir ‘Vigilauntie’

32:45 - The Kumars at No. 42

34:28 - Queen Elizabeth II approved!

36:18 - Goodness Gracious Me

38:39 - Time for dessert!

39:21 - Meringues are Meera approved!

39:47 - From meringue mishaps to chewy tips!

41:19 - Time for Meera’s lemon polenta cake

42:43 - Reminiscing on some of Meera’s milestones

46:16 - Fast food quiz

47:50 - End of the show question
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A top bit of Lillian for an acting legend.

We’re delighted to host Ray Winstone at Dish for a meal fit for acting royalty. Ray, born and raised in East London, has starred on screens since his breakthrough role in Scum in 1979. Other credits from a storied career include That Summer!, Quadrophenia, Sexy Beast, The Departed and Nil By Mouth, alongside Kathy Burke and Gary Oldman.

Ray has a strong connection to Sicily, and regularly spends time at his Italian retreat, where he lives with a degree of self-sufficiency growing fruit, vegetables, nuts and even making his own olive oil. As we find out, Ray has immersed himself completely into Sicilian culture, and takes time to swap notes with Angela about its benefits and idiosyncrasies. We also hear about Ray’s sweet tooth, his love of a rib of beef and slow cooked meats, and the joy of sharing sloppy pig trotters with pals.

Angela serves up a Dover sole with buttery capers & shallots, inspired by this pan-fried plaice recipe, with sides of Jersey Royals and green helga beans. There’s also some of Angela’s own focaccia to help mop up any delicious buttery juices. The wine flows through the episode, beginning with a bottle of Recchia Amarone della Valpolicella, with M de Minuty Côtes De Provence Rosé the suggested pairing for the meal. Don’t forget the salted caramel truffles, too. They come along with the Goody Bag for the ultimate final temptation for Ray.

Ray can be seen as crime boss Bobby Glass in The Gentlemen on Netflix right now, with Season 2 landing on 3 September. The show, directed and produced by Guy Ritchie, features a cast including Theo James, Vinnie Jones, Joely Richardson and former Dish guest, Kaya Scodelario. As we know from our chat with Natalie Portman, a set run by Guy Ritchie is always a tasty one, so what did Ray make of the catering?!

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 Welcome!

02:16 Today’s guest

03:00 It’s capers season

04:53 Ray is here and is ready to eat

05:50 Jellied eels to gelato

07:52 Ray meeting Angela for the first time

08:12 Living in Sicily

12:01 Nick going to the wedding of Ray’s daughter

12:57 When in Italy…

14:31 Ray’s food likes

16:06 Can’t go West Ham without pie and mash

18:35 Caramel guilty pleasures

20:04 Ray is a keen cook!

24:07 Growing own produce in Sicily

25:11 Food is served!

27:29 Wine pairing

27:51 The Gentlemen Series 2!

31:20 Catering on Guy Ritchie’s sets

33:09 On working with Guy Ritchie

35:11 Reminiscing Ray’s big break

38:30 Filming Nil by Mouth with Gary Oldman and Kathy Burke

41:20 Fast food quiz

42:39 What’s a Gucci day?!

45:46 End of the show question
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Angela takes on the ‘assassin’s method’ for our rock-star guest

Serge Pizzorno is musician, songwriter, record producer and co-founder of Kasabian. The band, who release their latest album, Act III, on 4 September, have been together since the early ’00s, with Serge taking on frontman responsibilities in 2020. He joins us after a huge gig at London’s Finsbury Park, in front of 50,000 people - so the Fast Food Quiz in front of the Dish crew should be a doddle.

Serge’s palate has been on quite a journey, from bread with no butter to taking on big hitting flavours, including today’s spicy pasta. Angela serves bucatini all’assassina, with burrata & ’nduja crumb, using spaghetti instead of bucatini. It’s a pasta cooked like no other we’ve made on Dish before, using risotto-esque techniques and producing spaghetti with a dark, smoky char. It’s served with focaccia from Angela’s range, and paired by the Waitrose wine experts with a bottle of Araldica Barbera D'Asti Superiore.

It was so much fun getting to know Serge off-stage. From his Italian roots, to his loyalty to Leicester, and his life-long passion for bread, he is welcome back anytime. And not only are we confident you will want to try the recipe after this episode, but you might go in search of a runner’s high too.

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 Welcome!

01:55 Today’s guest

03:07 It’s watermelon season!

04:54 Serge Pizzorno has arrived…

06:03 A fruity cheers & chatting retro crisps

09:01 Kasabian’s sensational gig at Finsbury Park

10:39 Serge the breakfast maestro

11:07 Creature comforts

12:33 Serge’s likes

16:15 Serge’s dislikes

19:30 From Leicester specialties to hosting hacks

21:02 Eating on the road

22:28 Food as memories

23:49 Food is served!

28:09 Wine pairing

28:36 A Kasabian album to the effect of music

35:57 Serge is a man of many hobbies

38:53 Fast food quiz

40:17 End of the show question
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