Sophie Turner, cheesy lemon spaghetti and a Pouilly-Vinzelles

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Oh hello and welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartnett. M B E. O B E O B E C B C I read the car. Oh, you read the car. Swatass. Actually, I'm very into my C BBC now, because LC. Oh, yeah. Ra rah and now all the c catch phases. Yeah, she loves it. Oh, rah rah lion, Ange. Rah rah lion. And that she calls you Anj. Of course she does. I mean it is your name, but it's quite a bit.

Angela. She can't say Angela, but she goes Where Angie? Where Angie? Oh, yeah. One of two people in this world that call me Angie. Who's the other one? Uh my best friend Lara, her father, Latif. He's the only one. Yeah, those are Angie. I'm not a fan of Angela, my case. Angela, all right, right. All right, she likes the full name. Angela Hartner. Yeah. No Which one's the best one? M or O?

Oh. Oh, okay. Oh oh. Oh. How are you? I'm good. Yes. I'm all right, yeah, I'm good. I'm very excited for today. Um I am very much looking forward to what we're gonna eat. Yes. multi packs of pepperamis for our guest Sophie Turner. You're not a pepperami fan? No. No. Never. No. I used to try in the nineties. Because the adverts were so good. I'd be like I wanna like that. Surely it's for dog.

I think y you're right,'cause our dog trainer said actually, if ever your dog's off these shoes, always have something in your pocket that's a real treat. And we said what? You're like carbonate. She literally said a pepperoni sausage. Pepperoni. She said get one of those ripped She goes,'cause they're so addictive to dogs, they'll love it. And hey, today we have Sophie Turner joining us. Uh very soon. Sophie Turner.

Shot to fame of course in Game of Thrones. She was very young. Was she like thirteen when she did Game of Thrones? Um and w sort of grew up on that show, was there for like ten years. And she really credits Game of Thrones as as a place that really taught her how to act. And and growing up on a show of that scale.

Must have been quite a unique experience, I imagine, growing up on Game of Thrones. Have you ever got into it, Ange? I haven't, I've gotta be honest. Did you ever try? What why why not? I mean Sophie Turner won't care. Who told me that someone said it's just people killing themselves naked? That was a description that's Murano Kitchens. You know. And it sort of didn't make me want to watch it really.

I mean yeah. I mean is that the right description is that it's a very good thing. Yeah, it's pretty naked. It sort of didn't make me think you know Well it's like you know it's meant to be like I watched the first two series. Okay. And how many are there? Eight or nine? Oh my god, like ten? Oh right. So many. And w so you stopped after series two? Yes. I really like the idea of it. Yeah.

I really well, the reason I started watching it was because I would have Sophie Turner and Maisie Williams on on Radio One. Yeah. So when they were promoting it, I was like, Oh, I should watch it. Yeah. So I ri I mean I really, really did like it. I don't know why I fell out of love with it. I dunno I didn't. I just I'd love it to watch. Can I just say I've never watched a series of any of any? I don't think I've ever finished a series. Even if I like it.

And please get my therapist in. I won't finish it. You won't on purpose or you just target it. I just can't remember that I love it. And then one day I'll be like, I love succession. Why don't I watch it? Yeah. Or I've done it with so many severance. Loved it. Yeah. Just forget to watch it. I think I just get distracted. Yeah. Well yeah. Anyway, Sophie Turner will be on pretty soon. Um she has uh got a lot to talk about outside of Game of Thrones, of course.

She's done like two X-Men films. She's got that she did that big show, uh Joan, do you remember drama that everyone loved? And she's got a new series coming out. She's got a few things coming up that she needs to talk about. Um, but most importantly, she has listed a jacket potato and beans. On her list of what she would like to eat. Since I saw that. Yeah.

You really feel like you want to eat. Yeah. It's all like There is something. Do you put cheese on your jacket potatoes? Yeah, jacket potato jacket potato. My mum used to do them really like really good. I can't get them like my mum. Well it'd work'cause it was nice crispy shit. She'd put'em in in like May and we'd eat them in November. We'd be in for ages. And it felt like it was like multi-layered. Yeah. Of crispiness. Yeah, nice. Before we hear from a dish listener.

What the hell is in season this week, Angela? In season this week on this. We go we seem to be t fruit a lot, but it's apricots. Oh, an apricot. Lovely apricots. An apricot is very chic, isn't it? Very chic. Great colour. Yeah. A furry little friend. You could have that as a pet. Yeah. It's like a small little peach. It's cute, isn't it? So what are you cooking with uh an apricot some sort of

Tujine. Tigene, you can. Well, there you go, you've said it. You can do it lots of lovely things with lamb and tegines and apricots. That works really well. It works well with veal as well if you ever want to use that or pork. Um I I sort of cut them in half and in quarters and then saute them off with some wild mushroom'cause your rolls are coming in.

to season now. So that's a really nice thing. Or you can make like spicy apricot compote that you could serve with meat, like a chutney. But then we also poach them. In this lovely sort of sugar syrup, so sugar water, touch of staranese, and maybe a sprig of rosemary. Poach them till they're really nice and soft, and then serve it with a ricotta cream and some lovely nuts on top.

And that that is delicious. That's a great dessert. And it's so easy and simple. Remind me of that again, it's a good one. So you've got Gricotta. Yeah. Uh mascarpony cream and ice and sugar. Whiff whisk all that together so it's a really lovely creamy consistency. S you know, spread that on your prate, then you poke your apricots in some sugar, water, touch of lemon juice, sprig of rosemary and one star, and you let them go cool, then spoon it on the ricotta and pistachios on top.

Yeah. It is an arm yum actually. That I have to give credit is a Mr. Luke Holder recipe from Linewood. Yes, Luke. We love Luke. Okay, before we get Sophie in, let's have a question from one of our listeners, Jane, who says Hello Angela and Nick. Hello, James. Uh I catch up with your podcast on a Tuesday each week when I clean the lines at our micro pub. Uh I have a question for you both. When you do go to the pub with friends, what is your go to drink?

Or do you like to see what's on the bar, top shelf, and vary your beverage? Pub. Keep this pub based. Not a What would you have in a pub? So I'm gonna talk about my local pub. So it's the Golden Heart, run by Sandra Esquilant. Oh yeah. And the drink I would always have in there is either a bottle of Peroni beer. Mm-hmm. And and or, rather. Or a white wine spritzer. Oh yes. See that's it. I don't really ever go spirits, never do it. So it's either a cold beer

Or you know, I never can't do a pint so it's a half pint or a bottle or white ice britzer. Yeah, I'd do a pint. Yeah. Yeah, I'd do a pint. I've been to that pub for a pint. I've been ignored by Sandra. Oh, have you? Many a time. I say Andrew, you're right. She's a busy lady. She's a busy lady. We had a nice afternoon of Drinking pints. I know. And you kept saying half, half and you and me she kept ignoring it.

Oh, we c I came with Betty, didn't I? We did, yeah, I know. I think I went home legless there. I had like four pints. Me and Betty like dribbled home, you know. I wish uh my only build for the great pubs of this great country is Um having a it having a cold cold glass, yeah. Like when we were in Japan last year. Yeah. They do it, yeah. Everywhere the glass is cold. Yeah, yeah. So the beer It is the nicest drink you've ever had in your life. And it's a beer on tap and you're like f

It's just cold. It's funny though, isn't it? Wonder why we don't like it really cold here. I don't know. Space I reckon they'll all say about is where you store your glasses. But Um, there is something wonderful about that. Oh, yeah. It's called beard. You want that now, don't you? I would love that record. Yeah.

Um or Jane. Yeah, pint, yeah. I'd do a pint, yeah. Never dabble in a spirit. Never dabble in spirit. I'd have like a cocktail m not in a pub. Nah. Nah. You don't want to be ordered in a martini in a pub. No. Do you R. Andrew. Uh Um anyway, if you do want to get into it, share any reason is a good reason. You can email us dish at waitrows.co.uk. Jane actually DM'd us on Instagram. So you can DM us if you want. Many ways to get into DMs. Do DM us.

Or email us, dish awaitros.co dot uk. Right, shall we get Sophie Turner in? Yes. Let's. Time to welcome an actor who has played a jewel thief, a queen, and a mutant with telepathic abilities. Um none of which will come in handy today. Um as we're just here to have a drink, a chat, and some pasta. Uh a round of applause for Sophie Turner, everybody.

Welcome. Hi. Hi. How are you? I'm so happy to be here. You have no idea. We're very happy to be here. I'm really thrilled. Thank you. Thank you for coming to see us and thanks for our cocktail as well. Yeah, too. We're starting with a Saint-Germain Hugo Space. Yes, that's the war. Oh god. Well you can't even taste alcohol. That's water, babe.

But thank you for making this for us. You're so well. Love this little cocktail. In the Hugo we have Prosecco, Soda Water, and San Germain. And a fun fact about the Hugo spirits, I presumed it was a man called Hugo. No. No. No. Uh made by a man called Roland. Wow. I don't even know. Who's Roland? I don't know. Roland's pretty. Um so it's the twentieth anniversary of the drink this year. So shout out to Roland. Yeah, shout out to it. Well done, Roland.

Cheers, Roland. Thank you for this. Thank you, Roland. Yeah, I like the idea of a drink being named. You could definitely have an and Like I think in like don't you think the ange what you have? But what would it be? What would it be? Would it be like smoky? Would it be not smoky, dry, dry dry, um sharp? Uh citrusy. No smokiness, no sweet. None of that. Oh, just have give us a pint of Ange. A pint of deck, yeah, yeah. It's one of them. Oh, it's a pint of Ange.

Rude. Really rude. She's ready to drop you like that. Very rude. Oh yeah. Very, very rude. But yeah, dead nice to see you. I've not seen you for a very long time. I know. We used to cross paths at Radio One. We did, quite often, but I think it's It's probably been about seven or eight years since I've seen you. It's been a while. And you haven't aged a day. Right. We look we look We look amazing. Wasted on a podcast.

Altyazı M.K. But I've been seeing you for a very long time and I was very happy that you were coming on so I always had like great memories of you and Always had a laugh. Always had a laugh. Always had a laugh. Um now one thing that I want to talk to you about before we uh get into you know the life and times of Sylvie Turner is your your food likes and dislikes. Yes. Something we always like to start dish.

with very pastor forward. Listen, I have the palette of a five year old. Okay. And I'm sure you know this by now from my life. When I came in when I came in and the fridge was full of pepperami, I was like, who the hell is coming into daddy? There you go. Oh my god, thank you so much. Let's all have a pepperami. We're n we're not actually cooking today, that's it. That's it. But yeah, it was very pastor forward. So you you love you love pastoral. I love pasta. It's all I eat all day, every day.

It's been a lifelong love. Do you have these in your bag? Uh little snacks. You know I should, but I don't. Ninety nine cows per stick. Yeah, not bad. Not bad. Not bad at all. Are we cracking them open here? All right. Oh, there's a way you did that. Yeah. Okay. Okay.

I also have a technique with this. It's almost like an O C D thing. Okay. I have to pi I have to Put my finger right on top of the other so that all of the flavour from the wrapper goes onto my fingers and then I can lick my fingers and some sometimes I suck on the wrapper, but I'm not gonna do that again.

Okay. So then you do that. Okay. I'm not gonna tiniest nibbles. Tiniest nibbles. Okay. I'm not gonna r I'm not gonna remove it fully naked in case I wanna save it for later. Oh, you're not gonna de glove it? No. Okay. Quite firm, isn't it? Like textually. Sorry. Is this your first pepperoni? It's my first pepperoni. No is not. What?

Sorry. What? I feel like this should be a siren. I have a pepperoni on a pizza, but it's not this stuff you have on a pizza. No. But this is my first pepperani. And d what about the flavour? Do you like it? We really need to get into it. What do you think?

I don't mind ya. Yeah. It's hard on the outside but so juicy on the inside. Actually nicely seasoned. I can see why people become addicted to it. Yeah. I think you have an addiction. I do have an addiction. How many are we getting through a day? You know what? I've I've kind of left these alone for everyone. We opened up a can of worms. But you have. It's all about nostalgia for me when it comes to food. It's all about

What I ate when I was this something that like your mum would put in a lunch box or something? That sort of thing. Yeah. Okay. I get that. That makes sense, isn't it? Yeah. I we I mean I'm gonna save it for later. I'm putting that down. Put it back in the plastic for a second, Jeff. So yeah, let's get back onto what we're gonna be eating here.

Yeah, get in a second. If not, pepperami's for everyone. Like I said, it was very pasta forward the the message that we got back from from you, Sophie. So pasta with parmesan and butter is the number one. Love pasta, pesto, raguo. Uh then you went away and had a think and replied again to say most pasta dishes

I think it uh yeah, it's hard to not like pasta, isn't it? Um but don't worry we are gonna have pasta today. The classic pepperoni starter and then and then pasta. Uh there was more though. You love chicken tikka masala, Thai green curry. And also you said a very specific salad that you can only get in New York City. Yeah, that's right. Describe this salad.

You know, it's interesting, I d don't remember anything that's in it other than avocado. Where's it from? It's from a place called Extra Virgin in the West Village. Okay. That I've just seen is now permanently closed. So no one can get it. But it was the extra virgin salad. It was delicious. I went there every day. Can't remember what's in it and it's closed. Check it out. Check it out. R I P to that salad.

Place. Your favorite one. Um more of your loves, barata and cherry tomatoes. Uh and then in the same sentence we went to Jackie Potatoes with beans and cheese. Correct. Absolutely correct. That might have to be the top

Yes. Yeah, yeah. Jackie Potato with beans and cheese. Do you like jacked potato with beans and cheese? And what about when you go out? Do you ever go to a restaurant and be like, Oh, I just can't bother with this. Give us just cheese and beans on a Jackie Potato. You know what? I've never asked. No. But I'll normally just if I go to a restaurant most of the time I do sides. Side dishes all collated into one big dish. Okay. Okay. Yeah. I think I'm a cheap date.

Yeah, choice there. Yeah. You finished off with a classic sausage and chips from the chippy. Yeah. Um a lot of sausage chat in our Sophie Turner research. You know what? I love sausages. Yeah. I really love them. I used to have a sausage reviewing page on Instagram. Instagram called Sophie Sausage Reviews. And I forgot my password and I Ah Yeah. Yeah. So what's your best sausage ever? Great question. That is a really good question. It has to be the sausages.

that my dad gets from his local butcher, Stevie Quigley. Shout out Stevie Quigley. Your sausages are the best. Oh God Stevie. Stevie man. He drives me crazy. Um it has to be them. They're just the best. They're perfectly it's a bit like the pepperami, perfectly firm on the outside, but then it all it you know it bursts. The moisture from inside is revealed and Uh how would you be having that sausage with presumably sides not on its own? I could. I would probably or or I'd you know, I'd have it

Um with beans. Yeah. Yeah. And of course. Yeah, yeah, yeah. You'll like this one. Sausages and beans. Do you put beans on a breakfast though? What's that? Do you think beans go on a breakfast like an English breakfast? Yeah, there you go, man. Who doesn't? Some people don't. Really? Well same me. Americans before you jump down my throat. Americans. Americans. Um, excellent dislikes too from you, Sophie. Um seafood, spicy things, razor and nuts, olives, mushrooms, pickles. So none of that today.

Great. Thank God. What uh do did you have a spicy situation which made you dislike Spicy food or has it just been a lifelong hatred? I I uh you know at like at Nando's you can go in and it It's either like mango and that's like the lowest spice level. Like the mango and lime? Yeah, I think it's mango and lime. I can't like that is too spicy. No, it is pepper is too spicy for me.

I'm too spicy. Yeah, but you can put pepper on it, don't worry. Don't worry. So we're sorry. What have we got? Cheesy pasta. Ho ho Let's just start again. You must have been asked to go on hot once. No. No and I'm quite glad. Yeah good. But I also think it would be entertaining for the masses, but not for Yeah, you're like having a glass of water. Oh, that's spicy. Um and then what about growing up? Did you have how was dinner in your house? Were you a family that had to sit around?

And have dinner every night. Oh yeah. Would you just do it on Sundays? What what was it like when you was tea time at yours? Tea time was All together around the dinner table. If you know once phones kinda came to be around, phones were not allowed at the table. Like sit down, have an hour of good talk with the family.

And I really enjoyed that and I've tried to keep that up. Yeah. And how's that is it happening? Does it I'm trying. Yeah. Maybe a little bit too young to be like, So how's your day? Yeah. So tell me Who's your favourite philosopher? Yeah, no, it's it's it's not like that yet. Yeah, no, no. But we're getting there. When you have friends coming over or family coming over, do you do you like to cook or are you

Do you delegate? Are you like less ordering? I delegate. Yeah. Yeah. I'm not a very good cook and I can make the dishes That you have on that list of likes and dislikes and that's about it. Uh you know, I would do jack a potato with beans and cheese for my guests, but I don't They all have quite refined palettes. Right, okay. So what do you do if the refined you know the I don't invite them over. No. I go to that. You go to that. How come to yours the kids, mama? You don't want that.

Okay, the food is coming. Oh yes. My favourite. Yeah? Yeah. Tomato and pirata salad. With a bit of pesto. Mm-hmm. It doesn't get better than that. Thank you. Should I do us a wine with our dinner? Oh my gosh, look at that! Oh, Angela. There you go, my dear. Oh my gosh, thank you so much. Wow, this looks bangin'. Wow, that smells good. So we're having cheesy lemon spaghetti with a tomato salad and burrata and basil oil as well.

Um, talk to me all about this. Let's break this down. How did this dish begin, please? So cook your spaghetti in salty boiling water. Mm-hmm. Then And and how much salt were you thinking? Like a lot? Yeah, enough to season the pasta, yeah. It needs to be salty when you taste the water. Um and then in a separate pan.

Add your butter, let that start to foam, grace a clove of garlic into there and let that start to cook a little bit. Then add some lemon rind and a little bit of lemon rind and leave that to one side. And then you basically once your pasta's cooked. You put your pasta in there with your parmesan, lemon juice, m toss it all together.

Add a little bit of your cooking water. And this is where you can sort of add more cheese if you want to, more lemon if you want to, you know, so you can season it up to how you want it. I don't you can have pepper but you can have pepper please. No, but if you could I mean there's a great dish in Italy called Alliolio Pepperoncino which is basically oil, garlic and peppers, like chili peppers. And that I think chili peppers in here would be great.

But we've kept flakes. Yes, exactly. Yeah, yeah, that exactly that. And then a little bit of parsley at the end and then dash more parmesan on top. But one of those dishes, once it's tossed together, gotta serve it and eat it. Because it soaks up all that juices and everything. It is so good. And then the tomato salad is a just simple tomato salad.

with barata and basil olive oil. And we've just basically blitzed up some basil with some olive oil, a touch of garlic and made this sort of basil oil. And then barata broken down on top of seasoned tomatoes in olive oil and salt. And as we said, it's just gotta be ripe tomato served at room temperature. No, you you get involved first. No no you've not made it. The chef is like it is please try it. The chef must try. Try

So if we're like, please guys, just took it. Just showing us up now. Do this together. Do you want me to serve you some of this? Oh, that's perfect for me. That's cool. Thank you, that's great. Do I get the recipe after?

Yes, of course. Yeah. Well all the recipes are on Waitra's website. But yeah, of course we can give it and give me one of these cards if they want. Thank you. Souvenir. Yeah, but then what sort of cheese is is the right So parmesan, yeah, hard, yeah, hard, nutty parmesan, couple of you know, twenty four Year old. Twenty-four months, excuse me. Parmesan I think's great. You could add pecorina, but I think pecorino is too salty. So there's that other brilliant

you know, cache pepe, which is pecorino cheese with cache pepe, which is the big Roman dish. But that's very salty and you need the pepper to cut through that saltiness. So I think with this parmesan's great. And if you're vegetarian, you can get vegan parmesan. So, you know, you can make this dish totally vegan, totally vegetarian. So

It's an all round winner, really. All round winner. It is a winner. It is a winner. I heard that um someone told me and maybe I I've got this wrong, that when you're making pasta you need to make The pasta water as salty as the sea. I've heard that before. It definitely needs to be salty. I'm not necessarily sure about the C. No, because I did try that and it was a lot. It was a lot. Well that there.

I tried to put all the salt to make it a salty. You're talking Richard E. Grant's salt now. Yeah. He came on the podcast with his own salt pot and bag and told me I hadn't seasoned everything and literally put tons of salt in it. Oh so you tried it with the trying to make your own seawater. Yeah, I tried to make my own seawater and it was absolutely random.

But it definitely needs to be salty, but not I don't see. The crew have been mentioning a great tomato tip that you gave. I should start charging them, that's all that's it. You actually do. I stamp in a bag. You had that tip. What was your top tomato tip that you shared? But never have tomatoes from the fridge and make a salad because they lose all their flavour. So they've got to be ripe and they've got to be at room temperature.

Coming from the fridge it would have a t it just wouldn't be as good. Not as good. Wow. So always uh room temp. Um there is a wine pairing with this pasta. We've gone for a white wine, quite an elegant white burgundy. We've gone for the Pouli Van Sell Joseph Truin, which is an elegant white burgundy with bright peach and hazelnut.

So that'd be nice n nutty friends, the cheese and the hazel. Mr. Nutty friends. Cheers. Cheers. And if you sort of loot It's not a cheap wine, you know, it's uh you know, a good sort of 30 pound bottle, but I love the idea of something so simple like this pasta that costs you absolutely next to nothing to make. Yeah, and then you saw a thing if

Oh you know, so Neil and I sometimes do they have something really simple and he goes shall we get a cheeky nice bottle of wine? And I think it's nice to have a little cheeky w bottle of wine at the back of the fridge or somewhere and treat yourself, you know? We haven't gone mad steak. But spend your money on that. This is really nice. I don't normally drink white wine, but this is

There you go. I don't think you're gonna leave. I think you're gonna be able to do that. I don't think so. I don't think the next podcast. I'll be sat right there. That is great with the pasta. Yeah, very good. If you want to create this dish at home, all the ingredients used in today's podcast are available at Waitrose or you can get them online of course. And all the recipes that we do are on waitrills.com forward slash dish recipes. This is really good, really tasty, really quick.

I mean I'm saying it like I did it. But it felt quick, didn't it? It was so easy to make it. It was do you know what it was for me and Sophie it was actually very easy. You can take all these ingredients home and make it for me tonight, you see? Do you know what I actually home tonight? There you go. And you know what he likes?

Loves a bonus. You know, most days'cause me Mish and I will work on like different you know, I go to bed early, I get up early. Yeah. He works in he's a choreographer, so he'll be like working like God knows what. Yeah. And every morning I'll come down and there'll be leftover pasta like because he cannot get the quantity of pasta ever right. So it I mean, and it he'll be li it's like a massive thing of like

Pasta like how much you do and be served like a salad bowl. But how do you know how much? There is per person. There's a great thing my uh sister in law Jennifer bought me, which is like a measuring thing for pasta, especially spaghetti that you basically will say for three portions, four portions, you just put the spaghetti

I've done it so often I sort of I ne I never get it right when it's things like rigatonian penny'cause I just throw it in and you always think Yeah because pasta takes ten minutes, which is no time at all, but if you've got all of it ready, you don't wanna then cook another bit.

So you always add a bit extra. It's fine, it's good to be generous. Good to be generous. Um Sophie, is there anything whilst you are here with Angela Hartner and OBE uh that you would like to know about cooking? So how how do you cook? Well I think we're here to talk about your career. You know what? I would love to go to a cookery class.

Where's where's the best one? Or ca or just a one I'll let you know when we do one. We'll we're gonna reintroduce them at one of the cafes. So we'll get you to come to one where we show you how to make pastas. Cảm ơn các bạn đã theo dõi và hẹn gặp lại. But fresh text oh f Oh not boil the cattle. I mean give me some credit, you know.

Okay, I would love that. Okay. Well I really like that I really want to do that and we've fed them for three years. Yeah, we haven't started them yet. We've got a few of that things yet. So we will in the next year, the beginning of next year, we'll start them and then you two will be our First guests. Okay, I would love to go. Have you ever been asked to play a chef?

No. But there's one thing on post that I will not lie about on my spotlight. Yeah, a cooking double. Stunts a ball. Yeah, like your hands are Actually that would be great. That would be good. That would be really good. I've always fancied going on to like film set and doing catering for the crew. Really? I think it would be quite easy. There'd be certain times, wouldn't it?

You know, I'd love to have you as our catering. And you just know your numbers. Yeah. You know, you know your menu. No one's all they're choosing from that. I think it'd be quite a nice little gig. Yeah. Is there a lot do they spend a lot of money on cr food for the crew?

Not really. I don't I I don't know the budgeting, but I wouldn't have to do that. Oh not obviously sorry. That's a really stupid question. What I meant is it does it feel like Jackie Potatoes or is it a bit of lengi salads, is what I'm saying. Yeah. You know Um depends on the film. You get good and you get bad. And Yeah. Yeah. That's all you're saying, don't you? To be fair I only ask them to make me jack of potatoes with beans and cheese. They must love you.

I don't know if they love me or something. I'll just that. Yes, yeah, exactly. Just get the beans on. Yeah. One of the other things we noticed in your food likes was Quite a lot of chocolate mentions. Um we're not massively into sweet things. Are you not? No. Not as like a room collective, just like me and Ann. Really? Not massively. Do you like a Malteser? I do like a Malteser. Now I like it. Well you you're do you?

I was actually told by the producers to say I like producers. No, no, you are not. I like Maltesers. I love them. Don't pretend don't pretend. I actually do love Maltesers. You do. Okay. I'm not sure I trust you anymore now. Well you are You are a chocolate fan. Mm. Um how often are we indulging in the pursuit of great chocolate? Daily? Every day. Every day. Daily. And what's your go to? Milky Way.

Really? So it's not I thought it might be a bitter chocolate, you know, that's everyone says have a Oh no. I don't do dark chocolate. I didn't know Milky Ways were still on. Mm. Yeah. Oh, they're still going. I have um in my house like little jars of, you know

you know, proper food like pasta and whatnot, and then right next to it is my jar of Milky Ways. And is that just for you? The kids will try and take one but hands off that's mummies. That's mummies. Yeah. We've got to talk about Game of Thrones.

Um we were talking about it before you came on and they were saying that's how we we met, I presume. Yeah, I think that's a good thing. Yeah. Um I can't believe it's I always think it's been on for about four years. Really? Yeah. In my head I'm like, oh it's probably about four years ago. People always say, you know, what was it like five, six years? Yeah. Now before you came in Ange was like, I've never watched it because someone told me it was just like people getting stabbed.

It is. And I was like, it is, yeah. Yeah. Um could I get what your pitch to us? Yeah, pitch it to you. I've also never watched the show, so um I couldn't really tell you I know what my character does. Yeah. Um which isn't very nice. Um Basically, it's warring families, uh fighting for the throne. Yeah. There's dragons. Um and

That's about it really. I love who never watched it. I'm sure you guys understand, right? Like it's horrible watching yourself. Have you never been able to watch yourself back on something? I mean I've been forced to endure like premieres and whatnot, but I mean it's just awful. I n I leave going into like a

two month bout of depression after I watch myself. So I just don't do it. Yeah, just don't do it. No, we've had we've had lots of actors and actors on it and I don't think anyone's ever said I love going to watch myself, although I've seen it. No one does. No, I can't imagine.

But also I wouldn't say it if I did. Yeah, that's that's a fair point actually. Maybe she's acting now. I'm gonna go home and watch all my movies. Season five. Here we go. Um I interviewed an actress the other day who sh uh will remain nameless. Because she said, It was before she came into the radio and she went. She came in and she went.

Don't ask me about the plot. I can't remember And I was like, really? She went, I'm not joking. She's like, I don't know what goes on. And I was like, really? She was like, to watch it, she said But there must be a time lapse. Before when you finished filming it's been produced and then it comes out. So you're not necessarily gonna remember every single thing. No, exactly, no. And also when you only read your lines in the script, it's But did you enjoy making it?'Cause it was a huge series.

I loved it. Yeah. I did love making it. It was it it was like It was the best acting class I've ever had'cause I never had like proper formal training, so I got to learn from the amazing actors around me, which was like I felt like I'd won, you know, a competition or something.

But it was great. It was like we all were a family and the character I got to live with for ten years so it felt like we kind of merged into one person by the end of it. Um but it was amazing. It informed my entire life in terms of like Business decisions. just etiquette on set, how to act, um everything. Everything I learnt from Game of Thrones and a bit from my parents. That's pretty amazing though, isn't it? It was.

Probably quite nice way in as well to like have the regular like you know, go in and letting the character develop and build and like do with the same people. Especially as being, you know, a young person, probably quite nice, reassuring way to go and do like really Shit on screen.

Crazy shit. Really crazy shit. I I definitely got my sex education from that show. Wow. And more more than enough. Not advice. Yeah. Not advice. And then last year you did Joan, which was so loved and so celebrated. Did you enjoy going to doing something, you know, completely

Completely different and getting to go and do you know a a really loved drama like that. I loved it. I love I think Joan was like my favourite job after Game of Thrones because I don't know, she was so she's such a departure from me. Playing a real life person is also quite intimidating, but we had the real Joan being incredibly supportive of it all. Um it was it was just

It it was w it was like the wildest six months of my life. I I f totally fell in love with the crew around me. I had a really bad personal life at that time and they all were, you know, Uplifting me and supporting me and And I got to really find like a safe haven in in that job. And so I I just loved it. Um so you have steel coming, which is like a heist thriller coming to Amazon. Coming to Amazon, I think probably next year.

Um and that is an incredibly like high stakes cliffhanger every episode. It's fast paced and it is truly uh i uh you won't be able to predict what happens in it. It's t it's totally it throws you off at every corner and it's fantastic. Oh fun. I think I mean I haven't watched it because I don't watch it. I'll never watch it but it's great.

I do. Which is my idea of hell. Because you're what, trapped in like a a panic room? Yeah, almost like a panic room, yeah. Um well it's more like a boiler room. Which is even worse. Oh, like a... Oh, and Charlie X-X. No like an ask our idea of head. Yeah. But yeah, that's gonna be a r a really fun one as well. It's about this uh celebrity, she's kind of grown up her whole life on this like American soap. She's like America's sweetheart. And

photos get leaked, including one of a pregnant positive pregnancy test, and so she kind of goes away to get away from it all. And then Some shit hits the fan and she has to go and hide in a panic room, and you'll have to find out what happens next. Oh wow. I'm sold.

And Sophie, it is time for your fast food quiz. Are you ready? I'm ready. Okay, Sophie, what is your favorite way to eat eggs? Poached. No, I've got the wrong card. Sorry, I'm not sure. Share this one. Okay, sorry. Uh favourite Chris. Um um uh flame grilled steak McCoys. That was very descriptive. I like that. Yeah, that was quite good. Yeah. Thank you. And favourite form of potato? Hassleback. Oh not a jacket. And not a jacket, I'm afraid. This podcast has been about jugging potatoes.

I know. I mean I've never tried to hassle back with beans and cheese, but Yeah, that could work. I've been the richest. Favourite pizza topping? I don't eat pizza that much. Oh okay. All right. Mm margarita. Um Yeah, that works. What's your favourite pasta? Uh you mean shapewise? Uh yeah, also. Yeah, shapewise. Uh okay. I mean it ebbs and it flows, you know, it depends on the time of year. Uh thus life it's a pretty thing entertaining.

Um but it would be Fusilli at the moment. Fusilli, okay. Uh favorite Sunday roast? You do a Sunday roast? I I don't I eat them, yes. Yes, yes. Um my favorite Sunday roast would be a brook ha brookhouse. Oh where you go to eat it. But would it be chicken, beef? Chicken, it would be chicken, yeah. And finally, what was your favorite dish from your childhood?

I i i i it has to be oh my mum's gonna be so bummed out'cause this isn't one of hers. It's what I used to make after a night out. But still from my childhood. I was pretty wild back in the day. But I would come home and have um Spaghetti with Bistow gravy. Oh my gosh. Not quite sure how to react to that. Wow. I mean Have you tried it? But there's a big...

spaghetti with marmite. Oh I've tried yes. So I can see how that can work. It does but it works. I'm not gonna say no. Okay. Always try something. Maybe I'll make it for you one day. There we go. We have that command so you bring your bistow, I'll get the pasta. And we'll do that as a little uh extra course for everyone. I'll send them off. Mmm. No, I can imagine it. I can imagine it maybe. Yeah. Imagine quite silky. Yes.

Yeah. I mean it depends how much you whisk it, you know. It could be quite globy, couldn't it? Yeah. Cheese with that. Uh no. No, just pure bistone. No, but with marmite pasta pasta I would put cheese in. Yeah, yeah, yeah. That makes sense, yeah. What actually this is a question from Angela. What cheese would you recommend putting with marmite pasta? Oh parmesan, I think. Oh really? Well, what do you put?

Well, I've been going between Parmesan and cheddar and I can't figure out which one I like more. Okay. Yeah. I mean you want one that melts, so that's why I think Parmesan works. But it could become too salty because you've got parmesan, marmite, it could be too rich. So cheddar could balance it. And what about cheese would you recommend with the biscuit? Bisto pastel. Yeah, bisto. I'm not sure. Derry cheese triangle. I think those little uh baby bells

Just on the sides of all the garnish. You're gonna get struck off. I quite like a baby belt. I like a baby bell. We have the end of the show question, Sophie Turner, for your chance to win this Waitrose goodie bag. It's full of bistow. Um just this. All of that now. There's loads of stuff in there. Loads of stuff. Uh Sophie, here's your question. Should you choose to answer it, the goodie bag is yours. I'm obviously choosing to answer it. Okay, sorry. Let's find out.

Hi Sophie, thank you, thank you, thank you for coming on Dish You Have Been a Dream. Thanks guys. Oh for your chance to take home the Waitray's goodie bag, please answer the following questions. Sausages or chocolate? Sausages. Sausages. Massive congratulations to sausages. Yes. For that win. For that win. And Sophie, thank you so much for coming to see us. Thank you. Sophie Turner, everybody. This was so good. Okay, that is it for season seven of Dish.

Uh thank you for all your emails, comments and messages throughout the season. We have loved it, haven't we, Hans? We have loved it. It's been fabulous. We'll be back, of course, for season. At the end of the summer. If you are feeling hungry after that episode, follow Dish on Instagram, YouTube and TikTok to see Angela in action making each of these weekly recipes. If you want to take them on, I'm the kind of cook that needs the visual. I have to watch a show.

Doing it for me to attempt it. If you want to make any of the meals I cook on dish, head to waitros.com forward slash dish recipes for all the ingredients. Piece. If you do want to get in touch, please do. Email your questions, thoughts, and suggestions to dish at waitros.co.uk. Dish from Waitros is a cold glass production. Waitrose. Food to feel good about.