Nick and Angela welcome a performer whose surreal comedy has made him one of Britain’s most distinctive voices.

Mawaan Rizwan’s career has been anything but ordinary, taking him from clown school to the Edinburgh Fringe. He created and stars in the surreal BBC comedy Juice, which earned him a BAFTA, and now he joins Nick and Angela to talk about the show’s new series.

Mawaan likes a vermouth cocktail (when he’s feeling fancy), so Nick pours a Sharp Dresser to start. 

Mawaan is also a big fan of ramen, so Angela serves a pork and mushroom tantanmen, topped with jammy eggs and spring onions. The dish is paired with a glass of The Dry Dam Riesling, whose acidity and creamy notes balance the richness of the broth.

The conversation reflects Mawaan’s playful spirit, touching on his passion for Beef Wellington, the time he sculpted Paul Hollywood’s cheekbones in brandy snap, and even the unlikely showbiz “beef” he’s nursing with Ellie Goulding. He also lets Angela in on his burrata hack for levelling up instant noodles.

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

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

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Dish from Waitrose is made by Cold Glass Productions

Timestamps:

00:00 - Welcome Chat & Excitement for Mawaan

02:26 - Seasonality Segment: Mushrooms 

04:42 - Mawaan Rizwan is here! 

06:34 - Food Likes & Dislikes

12:38 - Mawaan’s Bake Off Experience 

15:20 - Today’s Dish: Pork & Mushroom Tantanmen 

17:38 - From Juice & BAFTA’s to Working with Family 

26:24 - Fast Food Quiz 

27:52 - From Wigs to Clown School 

31:20 - End of the Show Question 

34:41 - Listener Mentions & Episode Farewell