Dish

Angela makes claggy crab pasta a thing of the past! 

Gemma Arterton is a BAFTA and Olivier-nominated British actor and producer, and star of upcoming ITV drama, Secret Service. Gemma, who lives in West Sussex with her husband - the actor Rory Keenan - plays a MI6 officer, heading up the Russia desk in a thriller full of buried secrets. But before we get to chatting about the role, Angela is tasked with solving Gemma’s own cooking quandary: avoiding claggy crab linguine. 

First up is a glass of Le Arenarie Vermentino di Gallura (available at waitrosecellar.com) to accompany Angela’s homemade soda bread. The wine’s minerality is also the perfect partner for the main course of crab, caramelised fennel & red chilli linguine,with a pangrattato for extra crunch. Dessert is a serving of the best lemon posset, a recipe by Martha Collison, a choice inspired by Gemma’s own skills as a baker and, in particular, her lemon meringue pie. 

This is a three-course treat of a meal for Gemma, who is back on our TV screens for the first time since the critically acclaimed Funny Woman. We hear all about the qualities of a good spy, and why Nick and Angela probably won’t be getting a call from MI6 just yet. Gemma reveals how she gets the best out of her performances on stage and delivers our classiest answer for some time in the Fast Food Quiz. 

Secret Service starts on 27 April on ITV1 and ITVX.

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 lemon posset, 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 [email protected]

Dish from Waitrose is made by Cold Glass Productions
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We bring all the flavours for this brilliant comedian. 

Harriet Kemsley is an English stand-up comic, writer and actress. You’ll know her from appearances on shows including Live At The Apollo, 8 Out Of 10 Cats, Hypothetical and Last One Laughing. She also hosts a podcast with Amy Gledhill, Single Ladies In Your Area, which navigates the world of dating in your 30s. Harriet joins Nick and Angela to chat about her upcoming show, Floozy, which tours the UK from October, right into the start of 2027. Tickets are on sale now.  

There’s a reason we always ask guests for their likes and dislikes, and it’s showcased in this episode, because there are just one or two things Harriet can’t - or won’t - eat. From allergies to preferences and a hatred of big tomatoes, we learn everything about Harriet’s palate before Angela serves up the perfect plate: golden aubergine with purple sprouting broccoli, honey baked feta & preserved lemon dressing, a recipe by Diana Henry. For Harriet, the feta is substituted with a vegan cheese and the pistachios are kept out of the kitchen. There’s no shortage of great drinks, too, with a Crodino to start, followed by a glass of Eminence de Bijou and our first coke float for dessert, made with Booja-Booja vegan choc salted caramel ice cream.

It’s a total feast of an episode with the hilarious Harriet that includes tales of pet snails and the stress of having an allergic reaction on your honeymoon. Plus, we find out a sure-fire way to improve the lives of single ladies everywhere.  

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 golden aubergine with purple sprouting broccoli, was created for Waitrose by Diana Henry. 

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 [email protected] from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices

Bow down to the King of Crimping!  

On this episode of Dish, we have a wonderful time in the company of Irish singer-songwriter, Niall Horan. Niall rose to prominence as a member of One Direction and, following the band’s hiatus, has been releasing music and touring as a solo artist. His latest single, Dinner Party, is out now, with an album of the same name, due out on 5 June.

Following the completion of his pre-show ‘survey’, we were able to make Niall’s Dish dreams come true by not only serving him a hearty pie, but getting him to make his own version to take home for a second helping.

Things begin with a strong Pomegranate Negroni that seems to hit the spot. We get to hear about Niall’s first time out on a stage, his aversion to a range of vegetables and the presence of fruit in a savoury meal. We then hit the main course, a pie which uses Martha Collison’s beef bourguignon for the filling, served with a cauli-cheddar mash. It was the full pie experience, with a shortcrust pastry base and top, all served with a glass of No.1 Côtes du Rhône Villages. 

Thank you to Niall for naming his record Dinner Party, which made for a great conversation about the music, but was also the perfect excuse for some end-of-show icebreakers... when the ice was already well and truly broken.

As you may have guessed, this episode was recorded ahead of St Patrick’s Day.  

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 beef bourguignon 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 [email protected] 

Dish from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices

Zero chance of MPTF in this episode.

We’re joined by Maisie Adam, comedian and podcaster, for an Easter feast and chat about her upcoming tour. Maisie, who can be currently seen in the second series of Last One Laughing, tours the country from September with her show, Whatsherface. Maisie explains to Nick and Angela about how the tour came to get its fantastic name and why touring is the best bit of the job. We’re just keeping our fingers crossed that she won’t be living with her parents by the time it comes around. 

With some experience in the food industry, it’s no wonder Maisie’s likes and dislikes cover so much varied ground, from smoky mezcal to cheese on toast, and the challenges of noodles and peanuts. Equally strong are her opinions on food to plate ratios, the best thing to eat at the football, and is this our first guest to actually enjoy their school dinners? 

Inspiration for your Easter weekend comes in the form of an Aperol spritz and a generous serving of Angela’s herb & spice roast leg of lamb with fresh greens and new potatoes. This is paired by the Waitrose wine experts with a Grant Burge Barossa Ink Shiraz, but we also treat Maisie to her favourite wine: a glass of Picpoul de Pinet. Just don’t ask her to check it. 

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 [email protected] from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices

Our first serving of soup on Dish.

Sara Pascoe is a comedian, actor, presenter and writer who loves soup with her entire being. Time, then, for Angela to dust off the ladle and serve Sara the best minestrone, using a recipe from Martha Collison. But will it win round Nick, who cannot shake the association of soups and smelly office kitchens?

We’re joined by Sara to discuss her new show, Zero Stars, coming to TLC from mid-April. In Zero Stars, Sara and her pal Roisin Conaty travel around the world to visit places and activities with bad reviews and terrible ratings. You can also see Sara on Mock The Week, which, after a three year absence, has returned to TV on TLC. 

At the table, we hear about Sara’s love of performing, stand-up and... Take That, a band who, like soup, are essential parts of the Pascoe lifestyle. Just don’t make her choose between them. 

The wine pairing for the minestrone is Waitrose’s Blueprint Gavi but, with a stand-up gig later in the day, Sara is sticking to coffee.. Angela adapts the minestrone recipe to make it vegan, using vegetable stock and vegan cheddar cheese. 

Soup-erb! 

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 minestrone soup 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 [email protected] 

Dish from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices