Nicola Coughlan savours our chipotle & lime roast chicken with smashed Jersey Royals

All rise for the Queen of Pickles! Nicola Coughlan is an Irish actor known for her roles in fan favourite shows like Derry Girls, Bridgerton and Big Mood. She’s also a star with a palate that perfectly matches Nick and Angela’s: big flavours, well-seasoned food and ice cold Champagne.  Nicola is with us to chat about the second series of the Channel 4 sitcom Big Mood, which is available to watch now. In Big Mood, Nicola plays Maggie, a playwright who suffers with bipolar disorder, in a show centred around her relationship with best friend Eddie, played by Lydia West. The show is written by Camilla Whitehill, who Nicola met while studying at drama school.  Toasts to the show, and Nicola’s long-anticipated arrival at the Dish table, are made with a chilled glass of Bollinger Special Cuvée Brut NV as we navigate her likes and dislikes, including a strong affinity with pickles. Angela then serves chipotle & lime roast chicken with quick pickled onions, accompanied by smashed roast Jersey Royals (a recipe by Chetna Makan). The wine pairing is a glass of No.1 La Val Albariño and, at the ambassador’s request, there are Ferrero Rocher to finish.  Nicola, whose career has gone from strength to strength, is so much fun to have over. We discuss the joys of Bridgerton, the value of a home gadget and her key takeaway from working at an opticians. We’re left wanting more... and for Angela and Nicola’s mums to hang out together!  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 smashed roast Jersey Royals was created for Waitrose by Chetna Makan 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

Time extremely well spent with a master of storytelling... and barbecuing!  Dave Grohl in the Dish studio. It finally happened. The award-winning musician and founder of Foo Fighters settled in for a delicious meal with Nick and Angela to discuss the band’s forthcoming album, My Favourite Toy. The record - the group’s twelfth - is out on Friday 24 April ahead of a worldwide tour that includes two dates at Liverpool’s Anfield Stadium.  From Nirvana, Foos and Them Crooked Vultures to collaborations with the likes of David Bowie, Juliette Lewis, and Paul McCartney, the world of Dave Grohl is a great place to orbit. Add in his incredible passion for wine, food and, in particular, the art of slow-cooking and barbecues, and it’s a Dish episode like no other.  Angela goes low and slow for the main course, with a serving of Spanish-style lamb accompanied by roast potatoes with confit garlic and rosemary and a side of new-season asparagus. The Waitrose wine experts selected a bottle of Muga Selección Especial Reserva Rioja to accompany the lamb. The trio also enjoy a glass of Jameson Triple Triple Distilled Irish Whiskey as they realise that Angela and Dave have a lot more in common than you might initially think.  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]  Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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

And saves room for a crumble! Louis Theroux is a BAFTA-winning documentarian, journalist, broadcaster and author, and not someone to let a pre-show lunch get in the way of a Dish feast. Over paloma cocktails, Nick and Angela enjoy an hour in the company of the legendary interviewer, who started making documentaries for the BBC in 1998.  He joins us to talk about his new Netflix film, Louis Theroux: Inside The Manosphere, where he journeys into the controversial world of websites, shows and influencers promoting ultra-masculinity and misogyny. Despite arriving on a full stomach, there was no spoiling Louis’ meal. Angela served five spice & lemongrass short ribs, paired by the Waitrose wine experts with a glass of Penfolds Bin 28 Shiraz. There’s dessert, too, in the shape of a rhubarb & pear crumble, a Chetna Makan recipe, which makes the most of seasonal ingredients.  Any pre-show nerves about interviewing Louis were quickly dispelled with one sip of paloma. We get to hear all about Louis’ own cooking and baking skills, how he deals with fans who show their love in extraordinary ways, and the challenges of taking your children to a Michelin star restaurant. Plus, find out which of our Fast Food Quiz questions gets the much-coveted Louis Theroux seal of approval.  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 rhubarb & pear crumble was created for Waitrose by Chetna Makan 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

Can we take a moment for the Yorkshire puddings, too! We welcome Jennifer Garner to Dish for our Mother’s Day special, and the award-winning actor, known for her roles in Alias and the cult rom-com 13 Going on 30, is the perfect guest for such an occasion. Jennifer is a mum to three children and has a wonderful relationship with her mother, Pat, whose cooking helped shape Jennifer’s huge love of food. Jennifer has been pulling together meals on her Pretend Cooking Show (seen on Instagram) for years, with Pat making some great cameos along the way. No surprise, then, that she is very passionate about all the fine eats in life, like pizza, bread, roast chicken and big American salads. She sits down with us to chat about Season 2 of The Last Thing He Told Me, a thriller, which can be seen now on Apple TV. The show is based on the hugely popular books of US author Laura Dave, and sees Jennifer in the lead role of Hannah, unravelling the mysterious disappearance of her husband.  Angela pulls out all the stops for our Mother’s Day roast with an incredible meal of roast beef & hasselback potatoes with chimichurri alongside perfect Yorkshire puddings, which seem to catch Jennifer by surprise. The meal is paired by our Waitrose wine experts with a bottle of Dona Paula El Alto Single Vineyard Malbec.  So, for anyone wondering how to treat your mum this year, look no further. And please do share the results! 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] Dish from Waitrose is made by Cold Glass Productions Learn more about your ad choices. Visit megaphone.fm/adchoices

We welcome a man with clear rules on food! Chris McCausland is a comedian, author, and Strictly Come Dancing champion. Within minutes of sitting down with Nick and Angela, he’s critiquing the Dish chair and explaining the mathematical shape of a Pringle, setting the tone for a brilliantly entertaining episode.  Chris is one of the busiest people on the circuit, with his tour Yonks spanning years, multiple legs, and even multiple shows in a day. Alongside that, his memoir Keep Laughing tells the story of his life, from growing up in Liverpool and losing his sight, through to becoming one of the UK’s most loved stand-ups. He tells us how the book came together without a plan, why writing about his early life proved more interesting than his comedy career, and how Strictly opened him up emotionally in ways he never expected.  Chris is greeted with a cold Fentimans ginger beer and salt and vinegar Pringles – his favourite! Next up, Angela served a piping hot cottage pie using a recipe by Martha Collison, with a side of Savoy cabbage. The British classic was paired with a No.1 Viña Lorea Reserva Rioja to complement the rich, savoury meat and creamy potatoes. There is plenty of food chat along the way, from Chris’s deep love of Italian dishes like bolognese and pizza (a life-changing discovery at university), to his dedication to sausages on tour, balanced by what he calls “sausage dark days”. We also get into the gamble of hotel eggs, his theory about spice levels, and how mayo has taken over the sandwich market.  As for the cottage pie? A straight 10 from everyone!    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 cottage pie 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