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0:34

This. Podcast may contain some strong

0:36

language and adult themes. Oh

0:44

hello and welcome to there's from Waitrose,

0:46

under Grimshaw and on Angela haunt net.

0:49

How are you hunch I'm very well.

0:51

Thanks! Oh yeah, I'm particularly hungry today.

0:53

particularly was in the demeanor that you

0:55

don't know? I know, Not this morning.

0:57

That fella yesterday I have done so

1:00

because in a deficit some fun He

1:02

gets this yeah, like I know and

1:04

have some fun allowed I'm low sugar

1:06

levels, I've done a rollover so today

1:08

I'm starving. I'm loving Randy. I'm loving

1:11

you'll also budget as Chancellor next of

1:13

bullets in. My life is that

1:15

is rollover. Answer is yes Oregon

1:17

out via appia up every morning

1:20

everyone it's an hour you what's

1:22

been happening. Oh lots of stuff

1:24

because in Canada and slot Lindsay

1:26

is this a few weeks ago

1:29

ending cooking chicken. With

1:32

Vancouver glitches bloody miles

1:34

away, Yeah how I am on line coover

1:36

to cook. A Because the Chef

1:39

Andrea team. Came over and cook

1:41

with us last year so is reciprocated so you know

1:43

and I went over there for them. Only

1:45

had it was great. Level is Lana del Rey

1:47

and my dad looked kind of dial the nice.

1:49

Nicest kindest sweet is being

1:52

a so polite. So Laughlin are.

1:54

you can do anything to help you

1:56

now on. Enough to describe quite like

1:58

a Canada trip loud the world. Oh,

2:00

yes, exactly. Yeah, not like the people

2:02

not Vancouver. Hmm. Well, welcome

2:05

home. Thank you. Welcome back Are you ready for

2:07

today ready? Indeed before we get into our guests.

2:09

I want to talk to you about my mom

2:11

What's your mom think and I think it's something

2:13

that your mom's guilty of as

2:15

well If

2:18

I were to look in your mom's cupboard, hmm Would

2:21

the food be out of date? Oh god. Yeah

2:23

It's more the spices And

2:27

actually interesting my brother has a game because he

2:29

lives out in New York and the other day

2:31

I was tidy in mum's drawers and he was

2:34

giving me instructions about stuff today And I said

2:36

I'm not sitting there doing nothing Michael and I

2:38

sent him a picture because now you've ruined my

2:40

game I said what's your game? He goes every

2:42

time he goes to mum's he guesses which is

2:44

the oldest And

2:48

he goes and he looked and he said he gets I think it's

2:50

the one on the left It's that Sarson's

2:52

vinegar. I'm saying Up

3:00

the drive no, they do well apparently

3:02

according cuz I I'm guilty of that

3:05

as well But according to her restaurant

3:07

not at the restaurant According

3:09

to at all Apple Cooch who's an

3:11

amazing Indian chef He gave us this

3:13

lovely spice box and Neil and I

3:15

and he said every three to six

3:17

months You should clear out your spices.

3:19

Yeah, so they're smart. The small people at

3:22

Waitrose are clever having them in the little

3:24

ones They've got the apple pie kilos of

3:26

them because they're gonna Exactly.

3:29

Oh my god at all with the spice. Oh,

3:31

yeah Like

3:33

that well my mom spices do after him like

3:36

the 90s Genuinely

3:38

from the night. I'm like, I like by the way,

3:40

they're like a quid like throw it out and get

3:42

a new one And she's

3:44

fine Nine

3:47

nine six you were born Hey,

3:49

we have a duo a guest joining us today

3:51

on dish We have Jordan North and William

3:54

Hansen and you will know them from their

3:56

podcast But they have together help I sexted

3:58

my boss which has been turned into a

4:00

book as well last year. They

4:03

are so good together and

4:05

they shouldn't work together

4:08

really, should they? If you saw them

4:10

separately, you'd never think, oh, I'll put Jordan

4:12

and William together. They just work

4:15

so well together and the podcast is

4:17

so fun and so easy to listen

4:19

to and got so many fans. Have

4:21

you met either of these guys? You've met William, you've never met

4:23

Jordan? No. Oh, you're in for a treat today,

4:25

I feel. Yes. Good. No, they look fun.

4:28

I've listened to their podcast. Yes. Watch

4:30

them in Benidorm and read a bit of the

4:32

book. So, yes, they're good fun. They are very

4:34

fun. So, let's get our guests in. Okay,

4:38

today on the podcast we have two

4:40

guests who I feel like if Waitrose

4:43

and The Corner Shop got married, it

4:46

would be Jordan North and

4:48

William Hanson, everybody. Thank you. Thank

4:52

you. Do you know what I

4:55

mean? He's more Harrods, I'm more happy

4:57

shopper. Yeah.

4:59

Shout out to Happy Shopper. Welcome, guys. Thank you

5:01

for having us. Thank you, Farford. Good job. I'm

5:04

so excited you're here. I've been more nervous

5:06

about, I mean, I know Jordan, but I've

5:08

been nervous about meeting William. I felt like,

5:10

you know, as an Etka expert,

5:13

everything that I've done has been judged. No.

5:16

No? It's been judged to be lovely and welcoming and...

5:19

Even the glass, I was like, will this glass

5:21

be all right? Nick, everybody's like this to him.

5:24

Every time, everywhere we go, they're all like, oh, God.

5:26

Even my mum got it. Even the

5:28

moment she met me a few times, she was like, do you

5:30

think we're dressed all right? He

5:35

took my mum to Soho House in London and

5:37

you could not believe her face. She was like,

5:39

I'm in Soho House. It's

5:41

just an egg, it's not a joke. It wasn't in the

5:43

scene. Literally, she moved

5:46

to Spain a few years ago and she's

5:48

told everyone in Spain about it since I

5:50

went with the UK's leading Etka expert. I

5:54

chose that because it's just the tube stops that

5:56

I get off at. It's a very direct walk,

5:58

so it's very convenient. The and know

6:00

and they don't go to efforts as

6:02

much as I love him up on

6:04

appear sad to and they say oh

6:06

my god that's last as really nice

6:08

guy sitting failed Simon says currently in

6:10

Spain as she says a never ringer

6:13

enough by the Tamarind guess she's on

6:15

Lady Bachelor see thousand Spacetime. I'm

6:18

with ya on C Tough for just been set book club

6:20

and they wouldn't know culture is that it's I'm in the

6:22

same. Says remember how

6:24

much I'm sorry but have a problem. I.

6:28

Have another ring or if it's on M C plus. Is

6:30

another remember. Realize that hundred my other

6:32

yeah, how what we all missed by

6:34

yeah that must be a ban on

6:37

the phone when Mrs all over our

6:39

their exactly A I am. Yep, be

6:41

aware Sullivan, it's fine I'm it's in

6:43

Almeria Mircea on a series or less

6:45

now because this again on I must

6:47

ask. As messy as you want some

6:50

series So. Much

6:53

the wage my jam at As any other

6:55

than not you him he made we will

6:57

members and friends that light armor to parry.

7:00

Or like own the insight into a favor.

7:02

And I'm not. I'm offering the sizing thing

7:04

I wouldn't. I don't think I would say.

7:06

I'm from researcher it so adding to size

7:08

and when surgery so no yeah but that

7:11

was only because was there was a king

7:13

and and spanish history but analysts and sauce

7:15

same thing and so no going back hundred.

7:18

And seventy is to make him feel

7:21

more comfortable because you sources list as

7:23

well just like we have and was.

7:25

and with these films are large segment

7:27

of awesome awesome on his waist, caped

7:30

and septicaemia scans norms do. You're pushing

7:32

buttons on waistcoats because otherwise you'd sat

7:34

same and with the seventh or. Not

7:38

was not. Remain where do you some of

7:40

the and because you know you have not

7:42

as I now. Know

7:45

I. Am Rica know

7:47

with i'm could you know it You're it.

7:50

Run many an Italian Renaissance to do

7:52

you expect people to order with his

7:54

or and now the new goals and

7:57

are they do. Nine. I know

7:59

until I mean people get annoyed out she. Sometimes

8:01

if you put too many Italian word

8:03

by something like how to say in

8:05

England united I know I die but

8:07

I remember we were in Paris on

8:09

sol have been some my brother soyuz

8:11

being clever speak since this through every

8:13

once in his really best friends and

8:16

they just replied in english. For

8:18

others put downs it's I don't

8:21

even bother Seattle finance But then

8:23

I I saw as somebody ordered

8:25

spot balls and an Italian restaurant

8:27

they wouldn't like out with day

8:29

well as I've got my. The

8:31

on on a on level because tradition

8:33

late and I think when you move

8:36

back me up time flicks is never

8:38

spank. Been in Italy it's always tell

8:40

you tell me or papa daily all

8:42

set to Tennessee We have. You. Know

8:44

anglicised to buy into the just as bad

8:46

as it is like to do that house

8:48

Now I there are so I would never

8:51

We would never have Spaghetti Bolland Eyes on

8:53

the money will have Sally Sally Polonaise all

8:55

set to see in a but never spank

8:57

by was film and in Spain and with

8:59

a show was badly Kellogg's yeah we were

9:01

in a web of in spades and they

9:03

made as propaganda and stuff for so many.

9:05

Spanish guy said you know Jamie Oliver said

9:08

moist I said if you have assumed telling

9:10

me not welcome spend. Hours

9:13

by Oh My. God. Why. When we never put

9:15

problems or to read some by yeah

9:17

yeah yeah doesn't have a say that

9:20

way for his thing. had a vegetarian

9:22

know it's not number of yeah oh

9:24

man there's gotta be careful people get

9:26

really plant shield sick man how yeah

9:28

it's on but I think tests delay

9:30

our eyes saying us to the Css.

9:32

The castaway M was meant to be

9:34

goose originally within Julia Child's and she

9:37

since ah american how sides tussle i

9:39

but yeah I must for bleacher us

9:41

me names used when Americans with a

9:43

slave friends are. going with as as allies

9:45

as well as a casserole you yes yes

9:47

lots of space beans and then yes sausages

9:50

yeah sitting in i am dunkin that in

9:52

i you know loads the saying this basically

9:54

like a similar to what pile of a

9:56

southern france during the spinner and is best

9:58

for when i really party, sort of

10:00

food. Big dollop of mustard, that sort of

10:02

thing. Good red wine. You're not getting that

10:05

today, mate. Oh, no. No.

10:07

Start the car. Yeah, no, it's not

10:09

happening. So

10:11

we always love when a duo comes for

10:14

tea, because it feels more like, you know,

10:16

we're hanging out rather than we're doing an

10:18

interview. So we're really happy that you guys

10:20

are both here. You guys both met, I'm

10:22

right in saying, because Jordan, you worked for

10:24

William? No? Oh,

10:27

close enough. You were William's runner. I

10:30

was a tea boy at Radio 5 Live. I

10:33

was on work experience, and he was a guest

10:35

on one of his shows. Close. And

10:38

we were both 21 at the time, both still in uni. And

10:41

he was claiming even then to be the UK's

10:43

leading etiquette expert. I

10:45

just said 21, and it stuck. And I

10:48

remember making him, I met him a brew in

10:50

a chip mug, and he didn't drink it. And

10:52

I thought at the time, like, he was in his, sorry,

10:55

late 30s, early 40s, because of

10:57

how he dressed. I know. We're

10:59

the same age. We did a sniking jacket.

11:01

You were wearing it as a Quebec. Quebec,

11:03

yeah. And I thought,

11:06

like, go on to his little Liberian wife

11:08

and have a cherry. The Sheriff was such

11:10

a character. He didn't have a wife. No.

11:13

And yeah, we never thought we'd see

11:15

each other again, didn't we? No, but the corridors

11:17

at that BBC, which is demolished now since they

11:20

built Media City, were so long. So you had

11:22

a really long time, almost an awkward amount of

11:24

small talk with people. But

11:26

he was making me laugh, and I would go

11:28

in probably every week, but there was Jordan this

11:30

week. And he was making me laugh. And he

11:33

said goodbye to me at the reception. I thought, well,

11:35

we won't keep in touch. But that was nice. That

11:39

was nice. And then you

11:41

moved in with some mutual friends. Yeah. Our

11:43

mutual friends were holding, this is how long ago it

11:45

was, an Olympic 2012. Oh

11:47

gosh, yeah. An opening ceremony one.

11:49

And my housemate said, I've got a mate coming

11:52

around tonight. He's a bit posh. You won't like

11:54

him, just don't be rude. And he called

11:56

William up and said, my housemate's a

11:58

bit rough around the edge. You won't

12:00

like him. You won't like him,

12:02

don't be rude. And he took the piss out of

12:05

me all night and I just fell in love with

12:07

him literally. I was like, this guy is hilarious. And

12:09

look at us now. And

12:12

when you first, you know, fell in love

12:14

when the moment happened. We're not a

12:17

couple by the way. There was a point where... No,

12:20

no. They're going. I

12:22

was really drunk. No, just kidding. No,

12:25

there was a point where we talked about this on

12:27

the podcast in series one or two, where we had

12:29

sort of agreed before I was engaged to mine,

12:31

our husband, we were going

12:33

to be safety relationships. And if we were both

12:36

single at, well, 40 or 50, I can't remember

12:38

the age, we would get

12:40

together. But luckily, Mikey

12:42

said yes and Jordan dodged that

12:44

bullet. So that's fine. Oh

12:50

my word. Angela.

12:53

Oh my God. That looks incredible. So

12:55

today for you guys, we've gone for

12:57

a rare bit mac and cheese, which

12:59

I guess is like a... I've

13:02

never had a rare bit mac and cheese. I

13:04

always thought rare bit was confined to toast.

13:07

Oh, no. Well, it's basically a

13:09

cheese done here. Cheese done. Yeah,

13:11

so what's going on here, Ange? So normal macaroni

13:13

cheese is a macaroni with lots of cheese and

13:15

in a white sauce. And we've done the same,

13:17

but we've added Guinness to it. Oh,

13:21

yeah. So what else did you have

13:23

with, you know, Welsh rabbit, which is,

13:25

you know, so we've got cayenne pepper, a little

13:27

bit of mustard in there. We've also got some

13:29

Worcester sauce in there. So it's all that sort

13:31

of stuff that gives it that lovely sort of,

13:34

lovely spicy sort of cheese. It smells fantastic.

13:36

And then I've made a little cabbage sauce

13:38

to go with it. I hate to say

13:40

it, when I saw we were having mac and cheese, I

13:42

know people get excited about it, but sometimes I'm like, I'm

13:45

like, it's a bit like, all right. This feels like

13:47

it's got a bit more depth and it's a lot

13:49

of spice. No, it is. Yeah.

13:51

Yeah. It's very nice. It's

13:54

really good. And what have you done the coleslaw in? The coleslaw is just shredded

13:56

white cabbage with lots of different herbs in there as well. We've

14:00

got parsley, we've got dill in there, bit

14:02

of tarragon, and then a mustard vinaigrette. So

14:04

just vinegar, mustard, Dijon mustard, olive oil and

14:06

seasoning. Is that the one that your mum

14:08

does? My mum's one, yeah. And both of

14:10

garlic. The vinaigrette. Both of garlic that sits

14:12

in the vinaigrette. Leave it in the fridge

14:14

with the cloves and the parsley. Yeah. For

14:17

however long you want. Gorge. Lovely.

14:19

And can I ask you where you stand on

14:21

cole floor versus the more modern slaw? Why

14:24

have we ditched the coal? Or

14:26

is there a logical reason? Well, people say

14:29

so. Well, I think it's a mayonnaise thing.

14:31

There's no mayonnaise, so I wouldn't call it

14:33

coal slaw. But coal mean mayonnaise? Well, no,

14:35

that's the thing. Coleman's mayonnaise. It's just my

14:37

interpretation. William, there's a lot going on in

14:39

here. Yeah. It's a great line. I've

14:42

not thought of that. In my game, we

14:44

used to call it an avocado pear. Yes.

14:47

Then it became an avocado. And now it's just an avo.

14:49

Well, no, I don't call it avo. And then in five

14:52

years, it's just a minute. It'll

14:54

just be a sound. I'd never had avocado until the

14:56

move to London. Honestly, I'd not.

14:59

Same. It was mad. I think

15:01

that's an age thing. My mum calls it an

15:03

avocado pear. I think it's a great

15:06

line. And my mum went to the hotel we run

15:08

in the New Forest and said, which she has amazing.

15:10

She goes, I just would love an avocado pear with

15:12

some vinaigrette. And that's what,

15:14

but it was real 70s sort of style food.

15:16

Behind the sophistication. Yeah, there you go. Yeah,

15:18

I'd never had one until I came to London,

15:20

Jordan, as well. Did you find there

15:23

was stuff? I'd not had hummus.

15:26

I'd not had a sweet potato. Oh,

15:29

you can't move for them now. No, I know now. But

15:31

when I first came down here, it was like

15:33

a whole new world. It's mad. It really blew

15:35

my mind. Do your family complain that you've ever

15:37

gone London? Yes, I remember that. All

15:41

right, go. I remember the

15:43

first time I started working in London and I'd

15:45

moved down and I'd come up after about six

15:47

weeks. I said to my dad, I went, what

15:49

are you and my mum doing tonight?

15:52

And he was like, no. I

15:54

said, oh, we'll go out for some dinner. He said,

15:56

dinner? It's past dinner time. I said, oh, sorry, I

15:58

meant tea. He went, oh. Then I know you

16:00

down every moment. Me

16:03

Straight in I'm when is T in this

16:05

house. Us.

16:08

To. Like serve in from the table night

16:10

when people call it family style which is

16:13

I'll be South. I just wish you could

16:15

let me winds a number. Ideals on no

16:17

numbers that assesses nice wine table set works

16:19

against you because narratively doesn't work in Illinois.

16:21

Stars on the side or dry place it's

16:23

but yeah, I didn't. Objects made objects. Okay

16:25

visit. I'm in a play. yet there's a

16:27

time and of pronouncing as yeah. I'm into

16:29

play when it comes to miles. It's very

16:31

much has put it on Sable. nice and

16:33

folks and appalling Middle East. I have something

16:35

to weatherspoon. Us.

16:40

And Angela this is I read it is

16:42

Angela. This is a good kisser. Found the

16:44

most of can we get the recipe for

16:46

this? Is this available? It is available for

16:49

his if you want to try. This.

16:51

Rabbit. My concedes that we have in is

16:53

a recipe by Alexander Anatoly are you can

16:55

find this recipe another as busy as a

16:58

waitress.com for with less this recipe I'm a

17:00

guy Wine pairing suggestion we have yes and

17:02

what would I go. Perfect way to build

17:04

on belongs by Mark. Do at this and

17:06

it's a lovely a challenge and I was

17:09

six this aroma and a hint of funny

17:11

or were both laughing Guinness again and as

17:13

many a recipe a minor leagues I love

17:15

for guinea high or low. The day off

17:18

the when I see a Guinness I do

17:20

think of the idea. Is that no strong

17:22

your brand? Way off home. When are we

17:24

called the V Guns of during kids because

17:26

like out you know when someone's skin is

17:28

because they'll tell you that threaten us with

17:30

every by America but I'm as they say

17:32

I and light so insects them me over

17:34

there you know every now and then you

17:36

get sex that things going on the radio

17:38

and he decides like I say this cause

17:40

for pine says say you going for pint

17:42

of Guinness of like Last Elected Body No.

17:46

Surprise welcome! Thanks for coming around. Are

17:48

you guys like? there's? no, we didn't

17:50

blink. Ah. Spicer

17:53

to kneel on where you are in person.

17:55

Told signals and runs badlands. Sir Sir not

17:57

make eye contact and outcomes tell to the.

18:00

But. I do look in the I said I was

18:02

one his arms were these new users of look at

18:04

season as the Yankees comedies depends on the hyper glassware.

18:06

If you have quality glassware than the idea is that

18:09

you don't think I think we'll be fine with these.

18:16

How I saved my bosses on his nines

18:18

series so much am now is being when

18:21

we now always on the outside his own.

18:23

I don't really know what number were on.

18:25

we used to do series but now it's

18:27

is to another guy we i think it

18:29

was loosely we call it series and sinister.

18:31

Yeah oh yeah there's over four hundred episodes

18:34

yeah I saw it as a week we

18:36

saw it is it was our friends do

18:38

it you say he was that used to

18:40

sit do a podcast and with pets Pets

18:42

had some people and that they didn't want

18:44

his or thought well let's do it anyway.

18:46

Yes and we fought with the two

18:48

maybe three series and now is to

18:51

system from stance sense like sold out

18:53

tools and both. Can this space months

18:55

and it up. It's of everything a

18:57

day is the least. Stress is the

18:59

aegis going like estates and say this

19:01

isn't avoid production company profits are all

19:03

my heart for an ongoing thing. We

19:05

did it I was going sour I

19:07

was you A yeah Alyson this this

19:09

and they are and we just a

19:11

yeah written it doesn't feel like worked

19:13

his ass. Fun. To. The seventies

19:15

I'm sensing with lots of people right

19:17

in asking you about like question why

19:20

yes in say the second half we

19:22

do dilemmas or from the distance sort

19:24

of conceived as in a few have

19:26

sent a saucy message to your employer.

19:28

yeah ah and it was meant for

19:31

someone else out. what do you do

19:33

How do you Cohen's actually have never

19:35

actually address the M title of up

19:37

on calls him or cancer we have

19:39

done in the book yeah I'm bots

19:42

available now available now but it's modern

19:44

modern Essex. You get people asking you to

19:46

flow and this in the puck tests can

19:48

ask you to hear ya and is it

19:50

serious? Advise people. Sometimes. yes and

19:53

then it's actually or they'll sort of message

19:55

on enstrom whatever with ah down to run

19:57

the since the podcast but consent and officers

20:00

funny, but and then it's

20:02

a really serious problem. Actually,

20:05

there is a really serious problem that someone keeps

20:07

messaging me about that I have had to reply

20:09

with, I am not qualified

20:11

to do with this. Here is the

20:14

telephone number. You need to phone this

20:16

person or this company or organization. No.

20:20

And so I've had to really

20:22

push back on that because I don't want to be

20:25

accountable if another girl for how to. No, you can't

20:27

give black bad advice that will you? Yes. People

20:29

tend to come up to me and go, I am more like you

20:31

and my other half is more like William. He

20:33

is from the Cotswolds so he is a bit posh.

20:36

But I am from Barnsley and I am like, oh,

20:38

okay. So a lot of people tend to do that.

20:41

We are friends and I am very much like William

20:43

and she is like Jordan. I am like, oh, cheers.

20:45

Cheers. Thanks for that. Do you

20:47

think William gets more of the actual advice? Yes.

20:50

Yes. Definitely. And

20:52

he gives really good advice. Well, sometimes. No, genuinely

20:54

I am just thinking, I hear a letter sometimes,

20:57

I think, right, how can I be funny? I

20:59

am just like William is like, although you genuinely

21:01

do give good advice. And I pick it up.

21:03

I have learnt so much from him. Now I

21:05

was having soup at a restaurant recently and I

21:07

scooped the soup away from me. That is how

21:09

you meant to eat soup. What

21:11

else? There is loads of stuff. Yes. Now

21:14

don't take this the wrong way. At weddings, you go and

21:16

we are going back to what we were saying about Edward

21:18

VII, you go and unbutton grooms

21:21

or groomsmen's bottom buttons on

21:23

waistcoach because you have your bottom button and I never take

21:25

my jacket off at the table because that is quite rude.

21:27

If you are in a suit. Oh, really? Yes.

21:31

There are little things he tells him. That and his big

21:33

jacket. It is hard wearing. But you can ask, can I

21:35

remove my jacket? Yes, you can. And if the host does

21:37

it, you can do it. If the

21:39

host does it, yes. Do you think you have become a

21:43

better human, essentially, on the behavioural front

21:45

since Meet a William? Yes, definitely. I

21:47

have got dip-teak candles now. For

21:51

a while he was pronouncing it as a dick-pick candle.

21:54

Yes. The youth would be Yankee candles. He rolled

21:56

in my first dick-taser. Oh,

22:00

I get it. If a bit

22:02

of work comes in or I've had a good month, I'm like, I'm

22:04

going to treat myself to a different day. I love that. We

22:10

have a question about Etka that we thought

22:12

could be great. Quite like to hear Williams

22:14

and Angela. Oh. I am an

22:16

amateur home cook and I love to cook different

22:18

dishes. I like to be creative. I like to

22:20

add my own spin on other chefs' recipes. I've

22:23

pinched some of Angela's from her books. My

22:26

question is, my husband always says, no

22:28

more than five elements on the

22:30

plate. Sometimes they can go overboard,

22:33

make it look a bit like

22:35

fine dining. Do Angela and William

22:37

agree with my husband, is less

22:39

more? That's a great question.

22:41

She also has another one to carry on. Also,

22:44

cheeky extra question, when it comes to plates

22:46

in a dish, is it all

22:48

in the middle or on the side of

22:50

the plate moving inwards? That's

22:53

from Amy who says, somewhere in the

22:55

north. Generic

22:58

north. Yeah, very generic north. It

23:01

reminds me of an article I wrote when

23:03

I did my Daily Mail column years ago on

23:05

how to tell if you're having an upmarket

23:08

roast lunch. Okay. And I

23:10

said, less is more on the

23:12

plate, where you sort of see it,

23:14

where it's this pile of vegetables and Yorkshire

23:16

puddings with everything. Like tolby carver. Yes.

23:18

It's perhaps not as sophisticated as it is.

23:21

And I think it was, you know, the meat potato,

23:24

and maybe I think I said two types of vegetables.

23:26

So I guess she's sort of alluding to that. But

23:29

I would also say, and I'll be interested to hear Angela's point,

23:31

it depends on who you are cooking for,

23:34

what it is, if it's just dinner that

23:36

you're having on your own, versus if you're

23:38

doing an entire three, four course dinner for

23:40

friends. And actually, you don't want to overwhelm them

23:42

with lots of food on each course. But

23:44

probably less is more is probably better. Yeah,

23:46

I am with William on this one. And

23:48

if I, if to use your analogy of

23:51

roast, I would do the meat on the

23:53

plate, maybe the potatoes and some gravy. Yes.

23:55

And then I would put the veg on

23:57

the table and people can help themselves. Because

23:59

I hate it when you see. plate that's

24:01

overloaded. I think it's too much. At the

24:03

end of the day, it's about having delicious

24:05

food. It's the argument you use

24:07

when chefs write menus, or they make their

24:10

menus so complicated, it's like everything has to

24:12

be brilliant. The less you have to do,

24:14

the less things have to be brilliant, so

24:16

be smart about it. It's like

24:18

some chefs you go and have

24:20

20 sort of chocolates or pettifors after a

24:22

meal. That means 20 have to be brilliant,

24:25

whereas if you do three amazing ones rather

24:27

than substandard 15, you know what I mean?

24:30

That's the way I like it. And then

24:32

that bonus question. Now, this might be a

24:34

bit sort of restaurant-y rather than private home

24:36

or nobel cuisine type stuff, but I was

24:38

always talking, put the meat or the fish

24:41

towards the bottom of the plate, traditionally.

24:43

But there's the whole going in. Is that a

24:45

very fancy restaurant thing? I really don't know what

24:47

she's on. No, I don't. If

24:50

I'm absolute, and now that she's spent, lovely

24:52

lady, what's her name? Amy. I

24:54

just think, you know, if you're having a bowl of

24:56

stew or something, you're going to put the potato there

24:59

and they'll be the same. It's also not going to

25:01

stay wherever you put it anyway. Exactly, yeah. And whereas

25:03

I think the meat, you probably put slight to the

25:05

side. But if you go to a restaurant and it's

25:07

all over one side, I think it's style over substance.

25:09

They're worrying about that more than worrying about what it

25:11

tastes like. Oh, did you see there was a

25:13

documentary, I'm told, that both people got in

25:16

touch about, I think it was Scorn and

25:18

Ramsay, who with the new one at the

25:20

Savoy, and they sat down and the plates

25:22

were too big. Oh, yeah. And that's my

25:25

pet hate with restaurants is, the chefs are

25:27

fantastic, the food is brilliant. But sometimes you

25:29

sort of forget, well, actually, it's practical for

25:31

the waiter to take it to and from

25:34

the plate. How about the person, can you

25:36

rest your cutlery like this? Or is it going to

25:38

slope inwards? And the food

25:40

is, of course, 95% of the

25:42

meal. But there is a difference. No, but if you're

25:44

constantly fishing out your cutlery, or as you said earlier,

25:46

if you're like this on the table and then, you

25:48

know, no, you've got to think of everything. And that's

25:51

key, actually. I heard on your podcast when

25:53

you were talking about ordering off the menu,

25:56

you were saying you want if it was

25:59

like lamb with you wouldn't read out the

26:01

whole thing, you'd just be like, I'll

26:03

have the lamb. Again, I only picked that

26:05

up recently from William's side, I'd be like,

26:07

I'll have the lamb with the potatoes and

26:10

the dough. You'd say the lamb,

26:12

I'll check it. So sorry,

26:14

William always says, I'll have the lamb.

26:16

Yes, any side vegetables, you say those,

26:19

but rather than reading the whole thing. Oh yeah,

26:21

totally. You just say, I'll have the lamb. I

26:24

try and read the whole thing. I

26:26

try and read the whole thing. Why? I've never

26:28

heard it, like they put it on the menu, and

26:31

I'll have the peppered seared lamb. That's what

26:33

I do. And they're like, yeah,

26:35

no, I know what it's called. Yeah, I know, and they

26:38

wait and they just put the lamb. Yeah, they're just

26:40

going in the kitchen going, lamb. Right, that's it. They're in.

26:43

They are. Treelands, beefy, and

26:45

you're like, is there anything that

26:47

you... They're

26:51

just shouting it through the door, aren't they? Before

26:56

you guys go, we want to... Oh, look

26:58

at him. So there's a cloche coming in. There's

27:01

a cloche arriving on a board, dead posh. Underneath

27:04

the cloche, what we have here is

27:06

what we've assembled, a

27:08

Jordan North favorite, a

27:10

picky pea. Oh! Oh, look

27:13

at that. Wow. Now...

27:16

Thank you. You can tell Waitrose sponsor you.

27:18

Look at that. That is a proper

27:20

one, isn't it? That is... Oh,

27:22

that is... Look at the scotched

27:24

egg, sausage rolls. You've got

27:26

Piccaglily. Yeah. This is

27:28

a solid... It's a serious one. I art directed this myself.

27:30

Did you? Because we had a call

27:33

about one, because Angela apparently said in the week that

27:35

you didn't know what a picky pea was. No.

27:39

Somebody else asked me that this week. And Claire didn't

27:41

know what he was, did you? So I was like,

27:43

what, Jim? Well,

27:45

in certain parts of the country, they call it

27:47

a party tea or a carpet picnic or... Never

27:49

heard of something special. Or you could tap half.

27:52

Yeah. A carpet picnic, I really did

27:54

like. Yeah, it's a bit icky. Yeah, it's not like... I'd

27:56

say, did you say fridge tap half? Yeah, fridge tap half.

27:58

Yeah, fridge tap half. Yeah. I've heard

28:00

of that. And I've made it my thing. And my

28:02

mum said, we just used to make it here when

28:04

we were on Gova. I've talked about my mum drinking

28:06

a lot on this. So we'd like it back there

28:09

next time. So she'd like, make, get all picky bits

28:11

out, put crisps in a bowl and it'd be a

28:13

bit... I love it. I

28:15

met mine with like turkey dinosaurs and

28:17

you don't know what they are, Angel.

28:19

It's fine. It's my little face. I

28:22

imagine. Yeah. So do

28:24

you do a hot one? Yeah. So it's basically

28:26

what is left over. I've made it with Yorkshire

28:28

puddings and frieze. Yeah. But

28:30

we've gone for like a cold one. I

28:34

suggested Scott'shed pork pie, bit of

28:36

cheese, bit of sausage roll. This

28:38

is a bit of a curve ball, but I thought this

28:41

could be nice. That's like a whipped feta. Oh,

28:43

I thought it would be nice and a bit of

28:45

bread. Baby bell. Olives, a Cornishon.

28:47

Now this one is rogue. Chickpeas.

28:50

Chickpeas. I thought they were big

28:52

marrow fat peas, which I'm told

28:54

is a go-to picky

28:56

tea essential now. Oh,

28:58

I feel like a plain chickpea. I'm going to eat

29:00

that. You need to dress it up. I'm going to

29:02

try it. I'm going to have heartbeats. What would you

29:04

call it? A cold collation. I'd probably call it. A

29:08

buffet. Yeah. But I can look,

29:10

I can already feel my arteries saying thank

29:12

you. To all of this. All of this.

29:14

Is there a posh version of a picky

29:16

tea? Is that like charcuterie board? Well,

29:19

I guess. Yeah, that's a bit middle class, but yeah, I would. Just

29:22

call it. It is a

29:24

tea thing, isn't it? Yeah, it's the... If

29:27

it were an etiquette world, you would have

29:29

tea at what, four o'clock? Four-ish, five-ish. And

29:31

you would have a selection of sandwiches, cake.

29:33

Bread and butter, cake. Cake, not patisserie.

29:35

Yes, you see, I love an arm of tea. Patisserie

29:37

would be private home. I love the... Sorry,

29:39

patisserie is restaurant. Yeah. Private

29:41

home is cake. Yeah, I love a cake and that arm

29:43

of tea. I might have one of these pieces. Please, cake

29:45

and berry. Yeah, they're my favorite. Thank you very much. And

29:47

would you ever do something like this down Marano?

29:50

I sort of do stuff like this, but it's

29:52

like after... It's like that to me is Boxing

29:55

Day. Yeah. It's that sort of stuff, you know.

29:57

That's picky tea for you. Yeah. That's

30:00

the good news, isn't it? That's the good

30:02

news, isn't it? We

30:06

come to the end of the show question. If

30:08

you answer the question correctly, you will win

30:10

a Waitrose goodie bag. It's

30:12

basically your big shot done for the

30:14

week. Wow, yeah. It's good. Are you

30:16

serious? They're good. Wendy's going to be well up

30:19

for this. Straight to Wendy's, this. Okay,

30:22

to win the goodie bag, please play our Mr.

30:24

and Monsieur quiz. Get your

30:26

questions right and you will win

30:28

that bag. William, question for you

30:31

about Jordan. What is the only

30:33

item listed under personal life on

30:35

Jordan's Wikipedia page? Does

30:38

it to do with Burnley Football Club? No.

30:42

Oh, God. Not to

30:44

do with Football Club. That's

30:47

his entire identity. I can get his. Oh,

30:50

brothers? No. I'll give you a

30:52

clue to do with education. Oh,

30:54

the University of Sunderland? Absolutely correct. Yes.

31:00

He's an honorary something. Honorary

31:02

fellow. I got a

31:04

fellowship before him. You're going

31:06

to get an OBE before me at this rate.

31:08

Oh, yeah. Come

31:10

on. Right. That bag is

31:12

yours, William. Congratulations. Oh, that was easy. I think

31:15

you helped me. I did. I'll

31:18

allow you to help. I'll

31:20

take the wine out of it. I'm going

31:22

to ask you a question about William is

31:24

how long did William stay on the mechanical

31:26

ball for in Benetorm? Can

31:32

I just say he hates his back and forth

31:34

by the way? To the point

31:36

where my mum and dad came because they thought it

31:38

would be funny. We thought it would

31:41

be a laugh. I love that.

31:44

I thought that was a very good sport. He

31:46

was on the ball. I couldn't

31:48

quite believe that breakfast I have to say. Oh,

31:50

yeah. That we filmed

31:52

at 3.30 in the afternoon. But never mind

31:54

that. Even if you filmed it at breakfast time you couldn't have

31:56

eaten all that. Anyway, answer. One

32:00

minute, 20 seconds. Oh, close. One

32:02

minute, two seconds. Oh. I

32:05

want to give you a night. He

32:07

got the right numbers. He got the right numbers. He

32:10

got the right numbers. I think, more importantly, I

32:12

lasted the longest, I think. Did you? Because

32:15

Jordan had to go, and Ben, our producer,

32:17

also had to go. Oh, goodie up, William.

32:19

But he probably had a hangover. Guys,

32:22

thank you for coming round. Thank you so much for

32:24

having us. Lovely to see you. The bags are yours.

32:26

The picky tea you can take home. Oh, that's all

32:28

yours. We will take it home. We will take the

32:30

cloche, William. Thank you. A round of applause for

32:32

William and Jordan. Oh, thank you. Thank you.

32:34

Thanks so much, you guys. Thank

32:38

you. That

32:40

was amazing. That was lovely. That was so

32:42

nice. Oh, thank you. It's

32:45

the best podcast I've ever seen. Oh. Oh,

32:48

dawg. Next

32:55

week on Dish, we have Kaya Scodilario. People always

32:57

say to me, like, who've you interviewed? It's horrible.

32:59

But that's all they ever want to know, and

33:01

they never want to know who's nine. No. They've

33:04

never really interviewed anyone horrible. No. What

33:06

about when you interviewed me, and I was about 15, and

33:08

we were at an underage festival, and

33:10

I was really drunk, and you were going,

33:13

can you speak? You

33:17

were delightful. Details

33:19

of all the delicious meals I've

33:21

cooked on Dish can be found

33:23

at waitrose.com/Dish recipes. All

33:26

the links are in our show notes. If

33:28

you're a fan of the podcast, why not

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leave us a review on

33:32

Spotify or Apple Podcasts? Dish

33:35

is an SE Creative Studio production.

33:37

Waitrose. Food to feel

33:40

good about.