Dish

A new culinary adventure for Angela, with no regeneration required.

Screenwriter, producer and television creator Russell T Davies joins us following the release of his latest work, The Queerest of Folk: A Life in Television, a memoir that looks back on a career spent creating some of British television’s most recognisable shows.

Russell’s love of food traces back to his childhood in Swansea, where his mum’s cooking and the local ice cream shop left a lasting impression. From hearty home-cooked favourites like osso buco and Sunday roasts to a good paella, there’s plenty of inspiration to draw on.

Angela's answer? A smoky seafood paella with prawns & clams, a first time appearance for the Spanish classic on the show. It’s paired with a bottle of Waitrose Blueprint Verdejo, selected by the Waitrose wine experts. And because Russell is never one to turn down an ice cream, we finish with a few scoops of No.1 Vanilla & British Blackcurrant Ripple Ice Cream.

While Russell might not have inherited his mum’s love of cooking, he certainly has some strong opinions on the perfect cup of tea, sharing his very particular recipe and preferred mug with us. Over a brew, we revisit some of the stories from his new memoir, including how his childhood love of Doctor Who took him from devoted fan to show runner and eventually writer on the show, to the legacy of Queer as Folk and It’s a Sin, two series that helped bring LGBTQ+ stories to the forefront of British television.

It’s no surprise that Russell’s work has earned him many fans along the way, even Kate Bush. While we can’t quite arrange a visit from her today, we may have the next best thing: a potential new Doctor Who in the studio…

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…

00:45 - Welcome!

02:00 - Not long until Dish Live!

03:22 - Russell is here!

05:04 - A tea to start

06:28 - The T in Russell T!

07:31 - The key to the perfect cuppa

08:25 - Tea with Kate Bush

11:02 - A love for ice cream

13:08 - Childhood surrounded by food

15:32 - Russell’s dislikes

16:48 - From cutlery to eight vegetables

19:54 - Final paella preparation

20:39 - Paella is served!

22:16 - Wine pairing

23:29 - From his new memoir to writing and Queer as Folk

33:19 - Doctor Who!

35:20 - Ice cream is served

35:26 - A garden Dalek!

37:15 - Fast food quiz

38:53 - End of the show question
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Leaving her hungry would be nothing short of a Catastrophe…

Writer, actor, director and producer Sharon Horgan joins us to chat about her new show, Youth. A dramedy exploring the perils of ageing and finding love after divorce, it's a fitting addition to Sharon's impressive back catalogue that delves into the less glamorous corners of domestic life. The series sparks conversation in the studio, from the realities of motherhood to fluctuating feelings about ageing.

Having grown up on a turkey farm and spent years as a vegetarian, Sharon has seen her food tastes take a few turns along the way, including a return to meat eating. With lasagne among her favourites, it feels like a good excuse to kick things off with Alex Szrok’s recipe for lasagne fritti. These are enjoyed alongside a bitter, sweet and suitably buzzy tequila and grapefruit sbagliato, before Angela serves up fresh tuna puttanesca pasta. It’s accompanied by a bottle of Ayala Brut Majeur Champagne, selected by the Waitrose wine experts.

As expected, Sharon proves as entertaining a guest as she is a writer, recalling the bold childhood career plans she shared with her mum at a very young age. Those ambitions have since paid off in shows like Catastrophe, Bad Sisters and Motherland, which counts Nick, Angela and even Oasis frontman Liam Gallagher among its devoted fans.

With years spent both behind and in front of the camera, Sharon is the perfect person to settle a debate that’s been on our minds for some time: when it comes to feeding a film crew, does Hollywood really do it best?

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 lasagne fritti was created for Waitrose by Alex Szrok

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!

01:58 - Mesh enters his chef era

03:51 - Catching up with Stanley Tucci

04:44 - Today’s guest!

05:49 - Let’s chat pears

08:07 - Sharon Horgan is here!

10:14 - Press life

12:16 - Tequila cocktails & lasagna fritti to begin

14:02 - Sharon’s food likes

17:30 - Sharon’s food dislikes

18:10 - Returning to meat eating

22:06 - Christmas

24:06 - Career aspirations

25:51 - Pasta is served!

28:21 - Champagne pairing

29:40 - Sharon’s new show ‘Youth’

32:15 - From motherhood to age

38:39 - The timelessness of Motherland & character writing

42:17 - Liam Gallagher loves Motherland!

44:17 - Seeing Oasis

44:38 - Fast food quiz

46:52 - End of the show question
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Fortunately for him, resisting temptation isn't on the menu.

Comedian, presenter and podcaster Rob Beckett joins Nick and Angela to chat about the return of Channel 4's Tempting Fortune. As host, Rob guides twelve strangers through an 18-day trek across the Malaysian jungle, where every temptation comes with a price tag attached to the group's £300,000 prize fund. Luckily for Rob, there are no such strings attached with the Dish menu.

It's been a long time coming, but cottage cheese finally makes its Dish debut. Taking centre stage in Angela's creamy pea pasta with crispy garlic sausage, the protein-packed favourite swaps in for the recipe's mascarpone. The dish is served alongside another of Rob's staples, Robinsons Apple & Blackcurrant Squash, and is paired with a bottle of Louis Jadot Beaujolais-Quincié, selected by the Waitrose wine experts for its bright acidity and ability to balance the creamy sauce.

While any hopes of Celebrity Traitors gossip are swiftly shut down, Rob's ongoing rotisserie chicken rivalry proves to be much easier territory, with Angela on hand to share a few trade secrets, courtesy of friend and chef James Ferguson. The conversation soon turns to Rob's strong views on regional delicacies, why couscous remains low on his list of favourite foods, and his reluctance to cook for other people. That said, hand him a spatula and he might just be persuaded otherwise…

The new series of Tempting Fortune is out now and available to watch on Channel 4.

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…

00:50 - Welcome!

04:21 - Let’s chat about cottage cheese!

05:49 - Listener question

07:24 - Rob Beckett is here!

08:31 - Does anything beat doing nothing?

10:04 - Squash and beef jerky to start!

11:14 - Rob’s in a rotisserie chicken battle!

14:18 - Angela’s tips from the chicken expert!

17:25 - Arsenal appreciation & football chat

18:15 - Rob’s food dislikes

19:22 - Regional delicacies

21:07 - Rob’s food likes

22:17 - The cottage cheese renaissance

23:04 - Leave Rob out of the kitchen!

23:55 - Pasta is served!

26:46 - Wine pairing

27:01 - Tempting Fortune is back!

29:40 - Rob’s monkey war!

31:54 - What would drive you into temptation?

33:23 - From touring to stand up & different audiences

39:27 - Comedian partners in crime

40:01 - Celebrity Traitors

40:49 - Fast food quiz

34:16 - End of the show question
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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 bol!

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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