Dish

A new culinary adventure for Angela, with no regeneration required.

Screenwriter, producer and television creator Russell T Davies joins us following the release of his latest work, The Queerest of Folk: A Life in Television, a memoir that looks back on a career spent creating some of British television’s most recognisable shows.

Russell’s love of food traces back to his childhood in Swansea, where his mum’s cooking and the local ice cream shop left a lasting impression. From hearty home-cooked favourites like osso buco and Sunday roasts to a good paella, there’s plenty of inspiration to draw on. 

Angela's answer? A smoky seafood paella with prawns & clams, a first time appearance for the Spanish classic on the show. It’s paired with a bottle of Waitrose Blueprint Verdejo, selected by the Waitrose wine experts. And because Russell is never one to turn down an ice cream, we finish with a few scoops of No.1 Vanilla & British Blackcurrant Ripple Ice Cream.

While Russell might not have inherited his mum’s love of cooking, he certainly has some strong opinions on the perfect cup of tea, sharing his very particular recipe and preferred mug with us. Over a brew, we revisit some of the stories from his new memoir, including how his childhood love of Doctor Who took him from devoted fan to show runner and eventually writer on the show, to the legacy of Queer as Folk and It’s a Sin, two series that helped bring LGBTQ+ stories to the forefront of British television. 

It’s no surprise that Russell’s work has earned him many fans along the way, even Kate Bush. While we can’t quite arrange a visit from her today, we may have the next best thing: a potential new Doctor Who in the studio…

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

00:00 - Coming up on Dish… 

00:45 - Welcome! 

02:00 - Not long until Dish Live! 

03:22 - Russell is here! 

05:04 - A tea to start

06:28 - The T in Russell T! 

07:31 - The key to the perfect cuppa

08:25 - Tea with Kate Bush

11:02 - A love for ice cream 

13:08 - Childhood surrounded by food 

15:32 - Russell’s dislikes 

16:48 - From cutlery to eight vegetables 

19:54 - Final paella preparation

20:39 - Paella is served! 

22:16 - Wine pairing 

23:29 - From his new memoir to writing and Queer as Folk 

33:19 - Doctor Who! 

35:20 - Ice cream is served

35:26 - A garden Dalek!

37:15 - Fast food quiz

38:53 - End of the show question

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Leaving her hungry would be nothing short of a Catastrophe…

Writer, actor, director and producer Sharon Horgan joins us to chat about her new show, Youth. A dramedy exploring the perils of ageing and finding love after divorce, it's a fitting addition to Sharon's impressive back catalogue that delves into the less glamorous corners of domestic life. The series sparks conversation in the studio, from the realities of motherhood to fluctuating feelings about ageing.

Having grown up on a turkey farm and spent years as a vegetarian, Sharon has seen her food tastes take a few turns along the way, including a return to meat eating. With lasagne among her favourites, it feels like a good excuse to kick things off with Alex Szrok’s recipe for lasagne fritti. These are enjoyed alongside a bitter, sweet and suitably buzzy tequila and grapefruit sbagliato, before Angela serves up fresh tuna puttanesca pasta. It’s accompanied by a bottle of Ayala Brut Majeur Champagne, selected by the Waitrose wine experts.

As expected, Sharon proves as entertaining a guest as she is a writer, recalling the bold childhood career plans she shared with her mum at a very young age. Those ambitions have since paid off in shows like Catastrophe, Bad Sisters and Motherland, which counts Nick, Angela and even Oasis frontman Liam Gallagher among its devoted fans. 

With years spent both behind and in front of the camera, Sharon is the perfect person to settle a debate that’s been on our minds for some time: when it comes to feeding a film crew, does Hollywood really do it best? 

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 lasagne fritti was created for Waitrose by Alex Szrok

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

00:00 - Coming up on Dish…

00:53 - Welcome! 

01:58 - Mesh enters his chef era

03:51 - Catching up with Stanley Tucci 

04:44 - Today’s guest!

05:49 - Let’s chat pears

08:07 - Sharon Horgan is here! 

10:14 - Press life 

12:16 - Tequila cocktails & lasagna fritti to begin 

14:02 - Sharon’s food likes 

17:30 - Sharon’s food dislikes 

18:10 - Returning to meat eating

22:06 - Christmas 

24:06 - Career aspirations 

25:51 - Pasta is served! 

28:21 - Champagne pairing 

29:40 - Sharon’s new show ‘Youth’ 

32:15 - From motherhood to age 

38:39 - The timelessness of Motherland & character writing 

42:17 - Liam Gallagher loves Motherland! 

44:17 - Seeing Oasis 

44:38 - Fast food quiz 

46:52 - End of the show question

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Fortunately for him, resisting temptation isn't on the menu.

Comedian, presenter and podcaster Rob Beckett joins Nick and Angela to chat about the return of Channel 4's Tempting Fortune. As host, Rob guides twelve strangers through an 18-day trek across the Malaysian jungle, where every temptation comes with a price tag attached to the group's £300,000 prize fund. Luckily for Rob, there are no such strings attached with the Dish menu.

It's been a long time coming, but cottage cheese finally makes its Dish debut. Taking centre stage in Angela's creamy pea pasta with crispy garlic sausage, the protein-packed favourite swaps in for the recipe's mascarpone. The dish is served alongside another of Rob's staples, Robinsons Apple & Blackcurrant Squash, and is paired with a bottle of Louis Jadot Beaujolais-Quincié, selected by the Waitrose wine experts for its bright acidity and ability to balance the creamy sauce.

While any hopes of Celebrity Traitors gossip are swiftly shut down, Rob's ongoing rotisserie chicken rivalry proves to be much easier territory, with Angela on hand to share a few trade secrets, courtesy of friend and chef James Ferguson. The conversation soon turns to Rob's strong views on regional delicacies, why couscous remains low on his list of favourite foods, and his reluctance to cook for other people. That said, hand him a spatula and he might just be persuaded otherwise…

The new series of Tempting Fortune is out now and available to watch on Channel 4. 

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.

00:00 - Coming up on Dish…

00:50 - Welcome!

04:21 - Let’s chat about cottage cheese! 

05:49 - Listener question 

07:24 - Rob Beckett is here! 

08:31 - Does anything beat doing nothing? 

10:04 - Squash and beef jerky to start! 

11:14 - Rob’s in a rotisserie chicken battle!

14:18 - Angela’s tips from the chicken expert! 

17:25 - Arsenal appreciation & football chat 

18:15 - Rob’s food dislikes 

19:22 - Regional delicacies

21:07 - Rob’s food likes

22:17 - The cottage cheese renaissance 

23:04 - Leave Rob out of the kitchen! 

23:55 - Pasta is served! 

26:46 - Wine pairing 

27:01 - Tempting Fortune is back! 

29:40 - Rob’s monkey war! 

31:54 - What would drive you into temptation? 

33:23 - From touring to stand up & different audiences 

39:27 - Comedian partners in crime

40:01 - Celebrity Traitors 

40:49 - Fast food quiz 

34:16 - End of the show question

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A man who likes to leave it all on the field. Our smash burger is no exception.

Award-winning English and American actor Andrew Garfield joins us ahead of the release of his new film, The Uprising. Set against the Peasants’ Revolt of 1381, the film explores a moment of huge social change and its relevance today, as Andrew shares the joy of finally working with director Paul Greengrass and what made the production such a spirited one.

As every good dinner party should, it begins with crisps and dips, served on a Lazy Susan and assembled by Nick, much to Andrew’s amusement. But it’s not long before Andrew is left speechless with Angela’s recreation of Owain Hill’s smash cheeseburger with burger sauce recipe. It’s served with chips and plenty of Andrew’s favourite condiment, American mustard, alongside glasses of Warsteiner Beer and a bottle of Finca Lalande Organic Malbec, selected by the Waitrose wine experts. For dessert, Andrew joins Angela at the counter to make his favourite cookies. 

Time spent with Andrew Garfield is certainly time well spent, as we get to know the man behind a huge variety of roles. While nine hours on stage might be nothing for Andrew, the thought of primary school dinners still has the power to haunt him. We hear about his childhood pesto-pasta epiphany, what makes the perfect ‘fat sandwich’, and after such a glowing review of the smash burger, whether we might be looking at the beginnings of a new restaurant venture with Angela and Nick.

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 smash cheeseburger with burger sauce was created for Waitrose by Owain Hill at Hills Brecon

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

00:00 - Coming up on Dish…

00:53 - Welcome & a date to Elton John! 

03:03 - Today’s guest 

04:32 - Let’s talk pickles! 

06:48 - Andrew Garfield is here with gifts! 

08:49 - How’s life? 

10:40 - Crisps & dips courtesy of Nick! 

11:44 - A quick lesson in truffles

14:20 - Food dislikes and primary school trauma! 

15:53 - Andrew’s food likes 

16:06 - A pesto pasta epiphany

18:04 - Nothing beats spag bol! 

19:08 - Parmesan on bacon?!

19:38 - Andrew’s big fat sandwich 

20:50 - From hosting to unforgettable triple cooked chips

21:53 - Smash burgers are served!

25:47 - A new beefy venture?

26:46 - Angela’s first Glasto

28:18 - Drinks pairings 

28:46 - The Uprising 

33:51 - A spirited cast & working with Paul Greengrass

35:45 - Would Nick survive 1381?

36:39 - Being immersed in roles 

39:40 - An eternal love for theatre 

46:00 - Fast food quiz

48:42 - Baking cookies with Andrew! 

51:53 - Cookies are served!

52:24 - End of the show question

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We’re getting into the Halloween spirit early for a man who loves the spooky season.

Best known for The League of Gentlemen and Inside No. 9, alongside a host of on-screen and stage roles, Reece Shearsmith joins us ahead of the release of his new book, Things I Took From The Dark: The Museum of Me. Inspired by his childhood love of horror, the book delves into Reece’s collection of strange and unusual objects, the stories that surround them and the ways they have shaped his life and work.

Reece has a strong passion for eating with the seasons so it seemed only right to recreate a meal inspired by one of his and his wife’s New Year’s Eve traditions. Angela serves up Martha Collison’s recipe for the best salmon en croûte, enjoyed alongside a bottle of Waitrose No.1 Chablis 2024 from Burgundy, selected by the Waitrose wine experts.

Halloween might still be a few weeks away, but it’s never been far from Reece’s life, as he discusses his childhood love of horror stories, and the rather unconventional circumstances in which he met his wife… in a coffin. Naturally, we have to ask: does anyone around the Dish table actually believe in ghosts or the afterlife? Once that’s settled, we turn to Reece’s other passions, including baking and his successful Celebrity Bake Off appearance alongside Nick, before getting a glimpse into the mysterious Gossip Club he shares with Bob Mortimer and Matt Berry.

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 salmon en croûte 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
00:00 - Coming up on Dish…

00:47 - Welcome! 

01:56 - A lesson in olive oil 

05:23 - Recce Shearsmith is here! 

06:57  - It’s always Halloween for Reece! 

07:45 - Ghosts and the afterlife

09:25 - Nick and Reece on Bake Off! 

11:45 - Reece’s food likes 

12:02 - Nothing beats Christmas! 

16:28 - Autumn superiority

18:33 - Thanksgiving  

19:23 - A salmon wellington to reign in the New Year! 

20:29 - From Nigel Slater love to eating out 

21:28 - Reece’s gossip club 

22:26 - Reece’s dislikes & food obsessions 

25:01 - Food is served!

26:31 - Wine pairing 

26:54 - Reece’s new book! 

29:30 - A lifelong passion for horror

33:31 - Catching bats? 

34:31 - Coffin weddings and witchy weddings! 

37:08 - Fast food quiz 

38:10 - Inside Number 9 & League of Gentlemen 

44:57 - End of the show question

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It’s double trouble at the table this week.

Alison Hammond returns, and Noel Fielding makes his debut as we celebrate the comeback of The Great British Bake Off to our screens. Back for its 17th series and with a new judge in the tent, Nigella Lawson, they share what life is really like behind the scenes, from the joys of working on set to tales of Alison’s on‑set baking and Noel’s go‑to lunch for keeping energy levels high.

Angela’s latest creation puts her in strong contention for our own Star Baker, as she serves up Ed Smith’s recipe for a one-tin butter chicken and chickpea curry. Quickly earning its new name of ‘Alison & Noel in a bowl’, it’s served with poppadoms, chutneys and a bottle of Cape Mentelle Marri Chardonnay 2025, selected by the Waitrose wine experts.

It’s no surprise that there’s no shortage of laughter in the studio, with the table getting stuck into some important food debates, including why fish finger sandwiches should always be sourdough-free, and Alison’s recent discovery that fish and chips are even better with a side of golden syrup, a combination that leaves the Dish table divided. 

We end with a trip down memory lane in a Butterscotch Angel Delight whisking final, but will Alison and Noel have done enough to impress our judges and take home the Waitrose goodie bag?

You can watch full episodes of Dish on YouTube and on Spotify. 

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for the one-tin butter chicken and chickpea curry was created for Waitrose by Ed Smith.

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact [email protected] 

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish…

00:53 - Welcome!

02:36 - Bake Off has a new judge…

03:59 - Let’s chat beans! 

05:50 - Alison Hammond & Noel Fielding are here! 

07:28 - It’s Dish seconds for Alison 

08:42 - Bearded Noel Fielding?!

10:14 - Alison’s food likes & dislikes 

11:55 - Noel’s food likes & dislikes 

14:40 - Paul Hollywood’s garlic bread 

16:19 - A Michelin starred fish finger sandwich?

17:27 - Noel’s fizzy on-set pick me up! 

17:50 - Alison the homecook & her perfect omelette!  

20:48 - Noel’s favourite pasta dish 

22:20 - Baking vs cooking 

24:29 - Curry is served! 

28:17 - Wine pairing 

28:53 - Prue Leith’s wine hottake!

29:19 - Busy set life

30:20 - Bake Off is back & with Nigella! 

34:48 - Captain Paul Hollywood?!

35:58 - Noel on discovering Bake Off

37:49 - The beauty of Bake Off 

38:33 - Alison’s viral moments 

41:09 - End of the show question 

41:29 - Let’s whisk! 

43:33 - Fast food quiz

46:30 - Is the Angel Delight Angela approved?

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Twice the Angela, twice the fun. 

Angela Scanlon is a presenter, writer and lover of Turkish delight. She adores soapy, rose and perfumed flavours, and we’re not afraid to deliver on that, handing her a Rose garden cocktail as soon as she takes to the table. That’s accompanied by a serving of prawn scratchings, playing into Angela’s favourite bit of a roast dinner, the chicken skin!  

For our main course, Angela (Hartnett) makes an orzotto with bone broth & prawns with extra peas because Angela (Scanlon) is such a huge pea fan. The use of bone broth plays perfectly into Angela’s love of wellness, including our first exploration of the benefits of cacao ceremonies. The meal is paired by the Waitrose wine experts with a bottle of Maree d'Ione Organic Fiano IGP Puglia.

Angela comes to Dish following the launch of her new show, Gift List, which focuses on the triumphs and pitfalls of giving presents. Her first episode is out now and sees Louis Theroux chat about the time he was outgifted by the master... Tom Cruise. Angela H shares one of her favourite gifts to receive and Nick explains how he got seriously outgifted by Mesh. 

With Strictly season on the horizon, we try one more time to persuade our chef to take to the floor. As expected, it’s not a hugely successful attempt, but surely we can lure her into a spin on The Wheel?

Next week, we’re back to just one Angela which should make this description easier to write.  

You can watch full episodes of Dish on YouTube and on Spotify. 

All recipes from this podcast can be found at waitrose.com/dishrecipes

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact [email protected] 

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish

00:44 - Welcome! 

01:36 - More than one Angela

03:11 - Angela Scanlon is here! 

06:04 - A Rose garden cocktail cheers

06:54 - A second meeting for the Angela’s 

07:19 - Reporting live from the Naturist Convention! 

10:08 - Angela’s food likes

12:10 - Toast not bread! 

14:57 - An ode to skins of meat?!

15:54 - From cocktails to cacao 

17:50 - Angela’s food dislikes 

20:02 - Olive oil on everything! 

21:38 - Orzotto is served! 

24:11 - Wine pairing 

24:39 - Gift List! 

26:00 - Louis Theroux the cutlery thief! 

27:50 - Tom Cruise the ultimate gift giver!

28:53 - The highs and lows of gift giving 

32:50 - Get a Grip with Vicky Pattison 

33:28 - Strictly season is upon us…

36:08 - No Strictly or The Wheel

37:24 - Fast food quiz 

39:52 - The perfect slice challenge!

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The TOPJAW star has found his new favourite spot. 

Jesse Burgess is a presenter, filmmaker, and co‑founder of the award‑winning food and travel duo, TOPJAW. He’s at the Dish table to share the details about the second series of his Apple TV show, Knife Edge: Chasing Michelin Stars. It’s a series produced by Gordon Ramsay’s production company which follows restaurants and chefs across the globe as they navigate the intense season of Michelin Guide reviews. A world, of course, which Angela knows well, having been awarded her first Michelin Star in 2004. 

Through TOPJAW, Jesse has put most of London’s top chefs (including our Angela) through his quickfire Best of London series. Which means we get some of the best recommendations for eats in the capital and beyond, along with a look into the cuisines which Jesse thinks are soon to get even more time in the spotlight. 

Over a Hazy IPA, we hear all about his incredible wedding feast and his favourite everyday dishes, most of which contain sausages. There’s a chance for Angela to share her own encounters with the mysterious Michelin inspectors, and to bust a few myths along the way. 

Angela serves lemon chicken, a recipe by Shu Lin, and sesame chilli oil cucumbers, along with a bottle of Naudet Sancerre, paired with the meal by the Waitrose wine experts. 

We finish with our first non-seated Fast Food Quiz (Dish: always breaking new ground) and be sure to look out for Nick’s appearance on TOPJAW very soon. 

You can watch full episodes of Dish on YouTube and on Spotify. 

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for the lemon chicken was created for Waitrose by Shu Lin.

The recipe for sesame chilli oil cucumbers was created for Waitrose by Julie Lin.

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact [email protected] 

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish

00:46 - Welcome! 

02:37 - Today’s guest 

03:19 - Some special community moments

05:47 - Jesse Burgess is here! 

07:12 - Nick & Angela on TOPJAW! 

07:54 - A Hazy IPA cheers!

08:11 - Jesse’s globetrotting year 

08:57 - What happens at a foodie wedding? 

14:06 - Jesse’s food loves 

16:12 - Sausage forward! 

17:25 - Jesse’s hottakes

21:15 - Lemon chicken is served! 

22:35 - A sesame chilli oil cucumber side 

22:58 - Shallow-frying? 

24:13 - Eating on the podcast 

24:48 - Wine pairing 

25:19 - Mutual bosses with Gordon Ramsay! 

27:20 - Knife Edge: Chasing Michelin Stars is back! 

28:23 - The origins of Michelin stars 

29:50 - Differences between stars 

30:32 - The Michelin star checklist

33:16 - Produce is king! 

34:02 - The life of a Michelin star inspector

35:02 - Angela’s experience with Michelin 

38:22 - A new era for bustling restaurants 

40:24 - Fast food quiz 

42:36 - End of the show question

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A tasty take on a roast for all seasons.

Daisy Edgar-Jones is an English actor, known for her roles in TV shows like Cold Feet and the all-conquering Normal People, alongside performances in hit films such as Twisters, Where The Crawdads Sing and the upcoming adaptation of Sense and Sensibility. 

It’s a stew-free zone in the Dish kitchen, with Daisy explaining why she’s just not keen, despite her Irish heritage. Peas are also shown the door by Daisy, who has a preference for Japanese and fresh flavours... and roast dinners. A tailor-made opportunity for Angela to cook a miso, lime & herb butter-roasted spatchcock chicken, a recipe by Paul Gamble. It’s served with a side salad of fresh mangetout, radish and lettuce. 

And paired with the meal? Our first orange wine: a bottle of Côté Mas Vin Orange, selected especially for Daisy by Waitrose’s wine experts. What will Angela make of its debut?! It’s a great accompaniment to our chat covering first crushes, perfect picnics and working with all of the internet’s favourite boyfriends..

Daisy plays Elinor Dashwood in the upcoming adaptation of Jane Austen’s Sense and Sensibility, directed by Georgia Oakley and released on 25 September. She stars alongside Esmé Creed-Miles (Marianne Dashwood) and George Mackay, playing love interest Edward Ferrars. Daisy chats to Nick and Angela about how hand-written notes helped the pair focus on their roles, and how the period costumes frequently lead to funny moments in their downtime.

And, yes, we're doing another live show! On 1 November, we'll be at the Royal Opera House with tickets going on sale here from midday today (2 September).

You can watch full episodes of Dish on YouTube and on Spotify. 

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for the miso, lime & herb butter-roasted spatchcock chicken was created for Waitrose by Paul Gamble. 

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact [email protected] 

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish

00:46 - Welcome!

01:04 - It’s a spatchcock September! 

02:09 - Dish Live is back! 

04:00 - Today’s guest 

04:48 - Daisy Edgar-Jones is here! 

06:03 - Orange wine cheers! 

07:40 - Daisy’s food dislikes 

10:22 - Daisy’s food likes 

15:15 - Cooking by rules

17:38 - Daisy’s in her cooking era! 

19:23 - A passion for picnics 

20:49 - From recommendations to food envy 

21:22 - The Fat Duck 

23:21 - Death row meal?

23:51 - Spatchcock is served! 

25:38 - Chef tips!

26:41 - Wine pairing 

27:44 - Sense and Sensibiity 

28:54 - From Jane Austen, classics reads and period drama sets 

33:24 - Set letters from George MacKay 

34:18 - Acting adaptations 

35:25 - Normal People & fringe luck! 

38:39 - From internet boyfriends to crushes 

42:17 - Fast food quiz 

44:28 - End of the show question

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The latest great Dame to join our party! 

Dame Meera Syal is an award-winning actress, comedian and writer, who sat down with us on the scorching-hot day of the solar eclipse. It’s a busy time for Meera ahead of the release of her life story, Vigilauntie: A Memoir - Innit?, and the opening of her new play, The Children. So, imagine our surprise when she arrived with home-baked goods in hand! What a legend.

Meera is a firm believer in the power of food to get people talking and sharing stories, which is exactly what happens in our time with her around the Dish table. There are loving stories about her proud and supportive parents (including the secret to her mum’s saag paneer), and how Meera’s bakes bring new acting casts together. When discussing her rich and warm memoir (out on 3 September), we take a trip back to the groundbreaking work of Goodness Gracious Me and The Kumars at No. 42, where she played a grandmother to the man who’d become her husband: Sanjeev Bhaskar. 

It’s a feast of an episode, with a cooling mango & passion fruit frozen lassi to start, followed by a summery fish, fennel & saffron stew, a recipe by Eleanor Maidment. This is paired with a bottle of Altos de Torona Albariño by the Waitrose wine experts. We then have double dessert, including hug-worthy tahini, cherry and cardamom meringues and Meera’s own (and very yummy) lemon polenta cake. Don’t worry, we did get the recipe! 

You can watch full episodes of Dish on YouTube and on Spotify. 

All recipes from this podcast can be found at waitrose.com/dishrecipes

The recipe for the summery fish, fennel & saffron stew was created for Waitrose by Eleanor Maidment.

The recipe for the tahini, cherry and cardamom meringues was created for Waitrose by Benjamina Ebuehi. '

A transcript for this episode can be found at waitrose.com/dish

If you want to get in touch with us about anything at all, contact [email protected] 

Dish from Waitrose is made by Cold Glass Productions

00:00 - Coming up on Dish

00:50 - Welcome!

01:20 - Nick Grimshaw is Dish Guy! 

04:45 - Let’s speak about saffron

06:26 - Dame Meera Syal is here! 

08:10 - A Lassi cheers! 

08:45 - Life at the moment for Meera & superstitions 

12:49 - Dame life! 

15:37 - From baking to food growing up 

18:23 - Meera’s food likes 

22:40 - Meera’s food dislikes 

24:11 - Stew is served! 

27:47 - Wine pairing 

28:11 - Meera’s new memoir ‘Vigilauntie’ 

32:45 - The Kumars at No. 42 

34:28 - Queen Elizabeth II approved! 

36:18 - Goodness Gracious Me 

38:39 - Time for dessert!

39:21 - Meringues are Meera approved! 

39:47 - From meringue mishaps to chewy tips! 

41:19 - Time for Meera’s lemon polenta cake 

42:43 - Reminiscing on some of Meera’s milestones 

46:16 - Fast food quiz 

47:50 - End of the show question

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