Alison Hammond and Noel Fielding dig into our tasty one-tin butter chicken & chickpea curry

Dish

Hosts Nick Grimshaw and Angela Hartnett welcome Alison Hammond and Noel Fielding to discuss the return of The Great British Bake Off with ne

Key takeaways

• Nigella Lawson is officially joining the judging panel for the new season of The Great British Bake Off.
• Noel Fielding reveals he frequently eats baked beans on toast during long filming days.

Main topics

• Bake Off updates
• Culinary likes and dislikes

Notable quotes

The wait is over. Autumn Crisp season is here.

Conclusion

A delightful blend of celebrity banter and practical cooking inspirati

Transcript preview

Speaker 2 (0:02) Listen closely. Speaker 6 (0:03) What's Speaker 2 (0:04) that? Speaker 6 (0:04) That's an Autumn Crisp green grape. Irresistibly crisp. Speaker 4 (0:09) Exceptionally juicy. And with flavour like no other. Speaker 2 (0:13) Are you going to leave me any? The Speaker 6 (0:15) wait is over. Autumn Crisp season is here. Available now in Waitrose. Discover one of the season's most irresistible grape varieties. Autumn Crisp. Look for the sticker. Listen for the crunch. Selected stores subject to availability. Speaker 1 (0:30) Aotearoa New Zealand. We bet you've never dined on locally sourced seafood beneath a waterfall or enjoyed a feast cooked with natural geothermal heat. And we bet you've never tasted produce grown in some of the world's most extraordinary landscapes where food isn't just a flavour, it's a feeling. New Zealand's table is set. Plan your holiday with Trailfinders, the UK's number one tour operator to New Zealand. Call or visit your local Trailfinders travel centre today. Speaker 3 (1:00) Coming up on Dish with Alison Hammond and Noel Fielding. You Speaker 5 (1:04) know how mine and the relationship with me and Dermot is like brother-sister? Speaker 3 (1:07) Yeah. Me Speaker 5 (1:08) and you, it's not. Oh, Speaker 3 (1:09) wow. Speaker 5 (1:11) It's more like a friendship come with benefits, Speaker 2 (1:15) you know. Whoa! I actually made a loaf with Paul once. Okay, and how was that? He Speaker 4 (1:19) tried to get Speaker 2 (1:19) me into bacon. It was quite central. Speaker 4 (1:22) Okay, I'm sure. Your hands touching the dough. I was Speaker 2 (1:25) sort of kneading it, and he was sort of behind me, showing me up. Speaker 3 (1:29) A Speaker 2 (1:29) bit like ghosts? Yeah, it was like... Speaker 3 (1:31) And I Speaker 2 (1:33) said, is it imperative that we both wear swimming trunks? Speaker 1 (1:37) LAUGHTER Speaker 3 (1:40) Dish from Wake Trails is a Cold Glass production. This podcast may contain some strong language and adult themes. Speaker 3 (1:53) Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And Speaker 4 (1:56) I'm Angela Hartnett. Hello, welcome. Welcome, how are you? I'm good, how are you, Ange? Very well, thank you. Yeah? Yeah. How's Speaker 3 (2:02) life? Speaker 4 (2:03) All good, all good. Can't complain. Are you feeling autumnal? No, I've got a pair Speaker 3 (2:07) of shorts on. I thought so, yeah. No. It's still hot. It's still hot. You're looking Speaker 4 (2:12) autumnal, though. Well, it says here that today Speaker 3 (2:14) is like the astronomical start of autumn, the 23rd of September. Right, Speaker 4 (2:20) okay. Speaker 3 (2:20) That's the day. I don't know what that... The astronomical one. What does that mean? Who knows? Who knows? And today, we have a great duo coming to see us. Yes. Alison Hammond and Noel Fielding. Alison, of course, we've met before. She's been on before. She's been on before. We did a Christmas episode in 2022 at my house. Yeah, with Dermot Soleri. Yeah, that was fun Christmas. Yeah, that was good. Do you want to do Speaker 4 (2:44) that again? If you want to at yours. Was it Speaker 3 (2:46) annoying? Speaker 4 (2:47) I think it was annoying for the dogs because they kept setting the alarms off. Speaker 3 (2:51) Oh, yeah. Annoying for them. And annoying for the neighbours. And Speaker 4 (2:53) probably annoying for you guys afterwards, clearing all the in and out doors. No, I think it was fun afterwards because everyone stayed for a bit. Oh, nice. Yeah, yeah. Well, we all call. Your house. Well, we'll decide. We've got time. It's only the astronomical start of Speaker 3 (3:04) autumn. We'll speak at the astronomical start of winter, whenever that is. Well, yeah, Alison is back. No fielding we've never had on Dish. They are on, Speaker 5 (3:12) of course, to talk about Bake Off. They're the host of... No, Jack. You've met him Speaker 3 (3:15) lots, I imagine. I Speaker 4 (3:16) have, Speaker 3 (3:16) over the years. But yeah, Speaker 4 (3:17) no, Speaker 3 (3:17) Noel will be great. Speaker 4 (3:18) Well, I'm excited Speaker 3 (3:18) to have Speaker 4 (3:18) those two on. Yeah, it'll Speaker 3 (3:19) be quite a serious one today, Noel Fielding and Amanda Holden. Not Amanda. Speaker 1 (3:26) That's something I would say. Speaker 3 (3:29) Very ang. Amanda Holden? Speaker 4 (3:32) Not even the first name. Not even the first name. Alison. Speaker 3 (3:36) Alison Hammond and Noel Fielding. Speaker 4 (3:37) Alison Speaker 3 (3:37) Hammond, yes, okay. So, of course, they're on to talk about Bake Off. Yep. Which, this year, has a brand new judge. Speaker 4 (3:45) Nigella, no Speaker 3 (3:46) less. In Speaker 4 (3:46) the Speaker 3 (3:46) form of Nigella Lawson. Speaker 4 (3:48) How do you think Nigella will be on Bacon? I think she'd be brilliant. I think she'd be brilliant. I think she'd be really good. I think she's very excited about it. And now in Nigella... I remember once years ago she said to me she only ever does stuff she really wants to do. And she hasn't been on TV for a while. You know, she hasn't done any programs. So I think she's been waiting for the right thing. And this is the right thing. This is the right thing. I met her daughter recently. Okay, yeah. And Speaker 3 (4:11) her daughter was saying we've got to have Nigella on Dish. Oh, yeah. I said, I know. She said, get her on it. Well, as you said, she only does things she wants to. Yeah, Speaker 4 (4:19) so she obviously doesn't want to do it. She obviously Speaker 3 (4:22) doesn't want to do it. Well, she comments. We always see her comments on Speaker 4 (4:25) the dish posts. Speaker 3 (4:26) Will Speaker 4 (4:27) we be reliving your bake-off nightmare today? Well, didn't you burn something? Timings were a bit out. I didn't burn it. Speaker 3 (4:36) I didn't really cook it. That seems gross. One of the instructions was make custard. Oh, right. And I always thought custard came prepared. Well, it does these days. Yeah, I didn't know. So that was it. It just said cook. Make custard. Yeah. So I was, I don't know, I thought it was an ingredient. Yeah. So I had to figure that out. So it wasn't great. Prue said it was like soup. Speaker 4 (4:55) So it's Speaker 3 (4:55) more of a soup than a custard. Yeah. Yeah. Before we get them in, you know what I want to talk about? Beans. Noel, Speaker 4 (5:03) one of Noel's favorite things. Apparently he has baked beans two or Speaker 3 (5:07) three times Speaker 4 (5:07) a week. Loves them. Speaker 5 (5:09) I Speaker 4 (5:09) think everyone loves a baked bean every now and again. Every now and again. Every quarter, let's say. I think, and then we've got kidney beans, butter beans, and organic chickpeas. So all these lovely dried beans. They're always dried beans first. They're dried, come in pods, dry them down. And then they're cooked down, and then they tin them all. And I think these are a great staple to have in your larder. Because you can do so many things with them. You can make stews with them, ragus with them. You can add them to dishes. We're Speaker 3 (5:36) going Speaker 4 (5:36) to have a dish today with a chicken. We're going to add chickpeas into it at the end. You can make lovely curries with them. I think they go well with most meats, pork, lamb, anything like that. Chicken's brilliant. And even we had a great dish at the weekend in this new restaurant where they had... Because they all, obviously I said this, fresh and in season at the moment are haricot blanc beans. So the white cannellini beans. And they cook them in this beautiful, lovely ragu and then a lovely roasted scallop on top. So, you know, they're great when they're fresh, but also perfect when they're tinned. And my preference, baked beans, I don't like them too wet. And I like cheese on top, Speaker 3 (6:10) like Speaker 4 (6:11) grated cheese. Here's a Speaker 3 (6:12) question. Chickpeas like this there, in this sort of like gloop. Yeah. Do you... Rinse that off or just throw it in? Speaker 4 (6:19) You can do it. It depends what you want to do. In this recipe, we do put it in, the recipe I'm cooking today, because the creaminess will add to it. Other times, people suggest you rinse it. Like you're having a salad. You can make stuff like these in a salad. You'd rinse it all off. Speaker 3 (6:32) Yeah, because they're Speaker 4 (6:33) foamy, don't they? They're all foamy, but chickpeas are also great for vegans. Speaker 3 (6:38) because Speaker 4 (6:38) you can make this agua faba, they call it, a replacement for egg whites. You can do soufflés and stuff like that, meringues and stuff, and then they can be absolutely vegan. Speaker 3 (6:48) There you Speaker 4 (6:48) go. Thank you, Angela. Speaker 3 (6:50) What Speaker 4 (6:50) should we get our guests in? Amanda, yeah. Speaker 3 (6:52) Yeah, let's welcome in Amanda. No, let's welcome in Alison Hammond and Noel Fielding. Speaker 5 (7:01) Oh, we don't say that. Speaker 3 (7:03) Please stay that side. I'm Speaker 4 (7:05) coming over there. How are you? How are you? Hi. Hi. Hi. You well? You well? Yes, really. Oh, we missed you. Back again. Speaker 5 (7:15) I thought I'd bring Noel because I brought Dermot last time. So I thought, you know, got to bring a bit of a Noel. Speaker 2 (7:20) There was no childcare, was there? No, absolutely not. Speaker 5 (7:23) Who Speaker 2 (7:24) wants Speaker 5 (7:24) to come on that? We can still do it. We can't get you sat down. Yeah, Speaker 3 (7:27) come and sit down. Speaker 2 (7:28) Noel, do you want a Coke? I've got sparkling water. Do you want another sparkling water? No, I'm right. I've got coffee. You're trying to drown me. Got Speaker 5 (7:34) every drink going. Come Speaker 2 (7:36) and see. Come and Speaker 5 (7:37) see. Well, they said you want a Coke. This is Speaker 2 (7:41) my favourite podcast ever already. That's a lie. It is. I've only done three. Speaker 3 (7:50) Our guests are here, Angela. Yeah. And I just thought we should let everybody know today it's actually going to be a really serious episode. Very serious, I feel so. I think not fun. No. Bit of a quiet one, we thought, for a change. No laughter. No. None. I thought so. Alison Hammond and Noel Speaker 5 (8:05) Fielding are here! Speaker 4 (8:10) Hello. Speaker 5 (8:10) Oh, hello, Nicola, Angela. Speaker 4 (8:12) Hi, Speaker 5 (8:12) guys. Speaker 4 (8:13) Thanks for having us. Pleasure. Thank you for coming. I'm Speaker 2 (8:15) so excited. Speaker 4 (8:16) Oh, very touched. Very touched. Thank you for Speaker 2 (8:18) coming. You filed this episode as a dry episode. That's what we Speaker 3 (8:21) thought. Speaker 5 (8:22) I thought Speaker 3 (8:23) pretty serious today. No, we're dead excited for you to come on because we've not had you on before. Alison, Speaker 5 (8:28) we have. Our very Speaker 3 (8:30) first Christmas episode. Speaker 5 (8:32) Oh, it was lovely. We Speaker 2 (8:33) did it in my house. Yes, indeed. It was a lovely house. Do you like his house? If you could sum it up in one word. In one phrase. Speaker 5 (8:39) In one phrase, I would say stunning. Really? Beautiful. Speaker 2 (8:44) Not what she said, was it, Noel? Speaker 5 (8:46) What? I loved his Speaker 2 (8:49) face. Not a higgledy-piggledy? No, it really isn't a higgledy-piggledy. I did not say that. I did not. Speaker 5 (8:57) I don't even remember saying that at all. Scared for her life, Speaker 3 (8:59) that Alison in that house. She was clutching her handbag. Like, ooh! Speaker 5 (9:03) Get out Speaker 3 (9:04) of here! Speaker 5 (9:05) Stop it, Nils! Speaker 4 (9:07) I loved your house. Speaker 5 (9:09) Maybe I might have said something like that. I definitely didn't say piggity, piggity. Speaker 2 (9:15) Was it a bit visually noisy? It was a lot. It Speaker 5 (9:18) was a lot. It wasn't neutral. It wasn't noisy. It wasn't like this. It wasn't beige. No, it's not beige. It was your personality. It was beautiful. Thank you. You haven't seen Nolza? Yeah. Oh my God. It's noisy. Speaker 2 (9:37) Kids have turned it into a craft village. Artwork everywhere. Can Speaker 5 (9:41) I just say something before we start? I've never seen Noel with a beard. I like it. And I am obsessed. Yeah. Like, literally, I just want this to be over so I can get my hands on his face. Get the hands on the beard. I feel like you've always had one. No, I was thinking that. It feels like a natural fit. Why have you never had it on by? Yeah. This is a... You are hot. Speaker 2 (10:09) It's an exclusive. I've never seen you in Speaker 4 (10:12) this light. Speaker 5 (10:14) So what's going on? You want a break? Speaker 2 (10:16) I was just on a holiday and I thought I won't shave. And then there's a bit where if you leave it too long, you look homeless. There's a bit where you look like Barry Gibb. Definitely. If you groom it up too much. Speaker 5 (10:29) This is hot, Noel. Speaker 2 (10:30) It's a good look. I'm going to Speaker 4 (10:32) fight for the beard next year. I agree. Speaker 5 (10:35) To be honest with you, maybe... shouldn't fight for the beard because I'd be not I wouldn't be able to stop looking at Speaker 1 (10:41) you Speaker 5 (10:41) you Speaker 3 (10:41) know Speaker 5 (10:43) how mine and relationship with me and Dermot it's like brother sister yeah me and you it's not it's more like a friendship come with benefits Speaker 5 (11:02) Wow. Speaker 2 (11:02) Wow, Broderick. There's Speaker 3 (11:05) an exclusive for you. Just so Speaker 5 (11:07) you know, our partners are fine with it. They're absolutely fine Speaker 2 (11:09) with it. To be honest, they're quite happy to get us out of their hair. Speaker 3 (11:12) Yeah, they're like, please. Well, before we eat, Angela's made something delicious for us, of course, today. That's Speaker 5 (11:19) the Speaker 3 (11:19) only reason we came. But before we get into it, we're Speaker 5 (11:22) going Speaker 3 (11:22) to do your likes and dislikes. One of you had a lot longer of a list to share. Noel's was... Phenomenal. Yeah. You got a lot. Pages. Yeah. Before we get into notes, though, we're going to start with yours, Alison. No dislikes. But you would quote... Speaker 5 (11:38) Do you know what Speaker 3 (11:38) I Speaker 5 (11:38) actually thought about it today? I do have one. Speaker 3 (11:40) Oh, no. Rhubarb. That's it. Oh, okay. I don't like rhubarb. Speaker 5 (11:44) Yeah, and a lot of the bakers in the tent when they're baking use your rhubarb and I never try it and they always want me to try it. They're like, try it. I'm like, no. You don't like it. When you don't Speaker 2 (11:54) like something, people always try to convince you that you don't like their version. You don't like rhubarb, but try this rhubarb. Mine's not rhubarb. But Speaker 5 (12:01) I Speaker 2 (12:01) don't like Speaker 5 (12:02) rhubarb. I just Speaker 3 (12:03) don't like rhubarb. No rhubarb today. No rhubarb today. That's not happening. You also said you would rather avoid a fish dish. Speaker 5 (12:10) I don't like it. Do you know what? If I was going to have a fish dish, it would always be out and about. I'm not cooking it in my house. I'm stinking up my house. Speaker 3 (12:17) Yeah. I'm not doing that. But I'd rather avoid it. Your loves are great flavours, comfort food, anything packed with taste. We've got here that you love special fried rice with prawn. I do. You love snacking on seaweed, which we've got for you. But you're not going to eat it because it gets stuck in a sea. Of Speaker 5 (12:32) course. Speaker 4 (12:34) Have a Speaker 5 (12:35) poppadom, Mr. I'll tell you what I'll do. I'll have a seaweed, but I'm going to suck, not chew. Speaker 3 (12:40) There we go. There we go. Let it dissolve. Yeah. Let it dissolve in there. Don't Speaker 4 (12:46) you Speaker 3 (12:46) know. That Speaker 4 (12:47) was Speaker 3 (12:47) quite Speaker 4 (12:47) impressive. Very Speaker 3 (12:48) regularly. I Speaker 4 (12:49) love the way you just cut it like that. Touch Speaker 3 (12:52) the sides. It was amazing. Straight in there. Right. Noel, your list is really incredible. It's quite orange. Starting with chili con carne. That's your favorite. Speaker 2 (13:02) Yeah. Do you Speaker 5 (13:03) like it spicy? I Speaker 2 (13:04) think I like it because my favorite show is Columbo and he likes it. He likes it. That's Speaker 3 (13:09) all Speaker 2 (13:09) he eats. Does he like Speaker 3 (13:09) a chili? Speaker 2 (13:10) Yeah, he's like, what do you want me to do? And