Dish

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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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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