Angela Scanlon is wowed by our orzotto with bone broth and prawns

Dish

Angela Scanlon joins Angela Hartnett on Dish for a playful, flavorful episode featuring a rose garden cocktail, prawn scratchings, and an or

Key takeaways

• Angela Scanlon's love for Turkish delight and perfumed flavors shapes her culinary preferences.

Main topics

• Culinary creativity with seasonal ingredients

Notable quotes

"I'm new. I know you. Yeah. That's good." – Angela Hartnett, welcoming her fellow Angela.

Conclusion

The episode celebrates food, friendship, and fun with a mix of gourmet

Transcript preview

Speaker 1 (0:02) Listen closely. Speaker 4 (0:03) What's Speaker 2 (0:04) that? Speaker 4 (0:04) That's an Autumn Crisp green grape. Irresistibly crisp. Exceptionally juicy. And with flavour like no other. Speaker 2 (0:13) Are you going to leave me any? Speaker 1 (0:14) The Speaker 4 (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 (0:59) Coming up on Dish with Angela Scanlon. Speaker 4 (1:02) Everyone's just cruising around with their cups of tea and sitting on fabric-covered chairs. Oh! No! Speaker 2 (1:10) It's our first mention of someone loving Turkish delight. Shut up! No one's mentioned it. Are you joking? No. No. the Angela's net before. Yeah, Speaker 3 (1:20) we have a Speaker 2 (1:20) convention. Speaker 3 (1:21) 2024. Speaker 2 (1:22) Angela Rippon. Oh, Angela Rippon. Speaker 4 (1:25) Oh, yeah, I'm Speaker 3 (1:25) Rippon. Speaker 4 (1:25) Absolute bad bitches convention. Speaker 2 (1:30) Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes. Speaker 2 (1:43) Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartnett. Speaker 1 (1:50) Angela! Speaker 2 (1:51) How are you? I'm good, how are you? Speaker 3 (1:53) Very Speaker 2 (1:53) well, thank you. When Speaker 3 (1:54) did I see you in real life? In real life? In real life. August time, I think. Yes. It's been a good few months. Well, not a good few months, a good few weeks. Weeks. Weeks. Weeks. Weeks. When Neil made your birthday cake. Speaker 2 (2:06) Neil made me a birthday cake. He did. Very good. And you did as well, no? Yes, yeah, we did Speaker 3 (2:11) it together. And then Madeleine's Speaker 2 (2:12) as well, Speaker 3 (2:13) yes. Speaker 2 (2:13) So generous. So delicious. Speaker 3 (2:15) And yeah, that was quite funny. Yeah, thank you for Speaker 2 (2:18) that, Ange. Speaker 3 (2:18) Bringing a Tupperware into a lovely hotel. Yep. Speaker 2 (2:20) A lot of chat about that cake. A lot Speaker 3 (2:22) of Speaker 2 (2:22) chat about that. What was Speaker 3 (2:23) it, Speaker 2 (2:23) peach? Peach, it was peach and plum. Speaker 3 (2:25) No, peaches, I think. Peaches. Peaches, yeah. It Speaker 2 (2:28) was delicious. Speaker 3 (2:29) Yeah, it was good, actually. Really good. For a gluten-free, yeah. Very nice. Get in touch. Speaker 2 (2:32) Dish at Waitrose if you want Ange to make your birthday cake. Today... We have Speaker 3 (2:37) on the podcast another Angela. Another Angela. Speaker 2 (2:40) Angela. Yeah. Like you, she's very shy. Today we have the excellent Angela Scanlon. Yeah. She's Speaker 3 (2:48) going Speaker 2 (2:48) to join us. You will know. I have, yes. You will know as Sabina, fantastic TV, radio host, and also... a podcast host. She has a brand new podcast that she's going to be talking about. And how do we feel about another Angela? I Speaker 3 (3:01) like that. I like it. You don't hear many Angelas. You Speaker 2 (3:03) don't hear Speaker 3 (3:03) many Angelas. You don't. Speaker 2 (3:05) You've got Angela Scanlon. Yeah. Angela Hartnett. My Auntie Angela. Your Speaker 3 (3:09) Auntie Angela. Speaker 2 (3:10) Angela Lansbury. I'll tell Speaker 3 (3:11) you a great story about that. I was doing this demonstration at this lovely festival, Port Elliot Festival. A demonstration? Speaker 2 (3:17) Yeah, a food demonstration. Oh, Speaker 3 (3:18) I thought you meant like a Speaker 2 (3:18) protest. Didn't you? Speaker 3 (3:21) I mean, yeah. We want more Angela. So this Speaker 4 (3:25) guy Speaker 3 (3:26) goes, yeah, we've got this amazing chef, Angela Lansbury. No. Speaker 2 (3:32) And Speaker 3 (3:33) my friends were in the audience. They just absolutely fell apart. Angela Speaker 2 (3:37) Lansbury. Speaker 3 (3:38) So we've never quite forgotten that. Speaker 2 (3:41) You see, Speaker 3 (3:41) yes, Angela Lansbury. I said, how old do you think I really look? Angela Lansbury. Oh, my gosh. Speaker 2 (3:46) I get Nick Kershaw. Do you? Yeah. I Speaker 4 (3:49) don't Speaker 2 (3:49) look anything like him. No, I know I don't look like him. You don't look like Angela Lansbury. That's true. That's true. Speaker 3 (3:56) Yeah, that's true. Nick Kershaw. That makes sense. Speaker 2 (4:00) Yeah, you don't hear Angela Speaker 3 (4:01) a Speaker 2 (4:01) lot, do you? It's a good name. Yeah, just say it. Well, should we get Angela Lansbury on? Should we get Angela Speaker 3 (4:08) Scanlon in? Speaker 2 (4:08) Yes, let's do it. Let's do it. This is so weird, by the way. What the hell is this? Speaker 1 (4:17) That couldn't Speaker 2 (4:20) have gone worse. Speaker 3 (4:22) Hello! How are you? I love that stupid hand. I Speaker 1 (4:29) like Speaker 2 (4:30) that. Speaker 3 (4:31) Thanks. Speaker 2 (4:32) Well, come Speaker 3 (4:32) in, come in. How are you? That looks... Yeah, Speaker 2 (4:36) it's Speaker 3 (4:36) fine. Speaker 2 (4:36) Come and sit Speaker 3 (4:37) down. What do I do? Come in, come in. You sit here. Speaker 4 (4:42) We're going to Speaker 3 (4:43) make Speaker 4 (4:43) you a drink, Angela. Speaker 2 (4:44) Oh, these are terrible to walk with. Oh. Are you all right? Speaker 4 (4:48) Oh, Speaker 2 (4:49) shit, don't. They're my worst glass. Speaker 4 (4:51) Don't look at it. That's the key. Don't look. Okay, Speaker 2 (4:53) don't look. I'll look at you. Angela, welcome. Look at where you're Speaker 4 (4:55) handing it. Yes. Beautifully Speaker 2 (4:57) done. Oh, no, don't. That was terrible. Speaker 3 (4:59) Thank you. There you go. Angela. Oh, it looks fabulous. Speaker 2 (5:03) Oh, my God. I'm sorry. I'm clumsy today. Okay. You're Speaker 3 (5:06) just tired. Bless. New York. New York will do that to you. I will Speaker 2 (5:10) do that. Speaker 4 (5:11) Yeah. You just. Speaker 2 (5:12) But not much. I'm not looking at it. Don't Speaker 4 (5:14) look at it. I Speaker 2 (5:15) used Speaker 4 (5:16) to work in a bar. Did you? Yeah, in New York, actually. No Speaker 2 (5:20) way. Speaker 4 (5:20) Rosie O'Grady's. And I made the error of taking a tray full of drinks, sea breezes, I'll never forget, and bringing them to a full table of like very American Americans. Yeah. And I was watching so closely. So I had taken it. I'd managed to bring the tray. You look nervous, Oren. Speaker 1 (5:43) I had managed to Speaker 4 (5:44) bring the tray. And then I was so intent on putting it down. Watch my hand, not the glass. This went straight. And the entire full... And you know the way in America they fill, like glasses are filled to the full device and there's a dribble of liquid. But you got one down Speaker 3 (6:01) and then smashed Speaker 4 (6:02) 12. And they all did a walkout after the stakes had gone on. Oh, Speaker 2 (6:06) no. That's not nice, mate. I need to hear about the life of Angela as the bar lady in New York, Speaker 4 (6:11) please. Speaker 4 (6:14) Okay, our guest is here. Shall we welcome our Speaker 2 (6:16) brilliant guest for today? We have a TV presenter who makes every job I feel look effortless. Yes. Be it Robot Worlds, The One Show, Radio 2, Your Garden Made Perfect, you name it, she will knock out the park. Please make some noise for The One and Only Angela Scanlon is here with me. Speaker 2 (6:34) Thank Speaker 4 (6:34) you. I also Speaker 2 (6:35) forgot to mention, sorry, you also covered the World Naturist Convention. I did. Well, yes. Which we'll get on to. I'm surprised Speaker 4 (6:42) you didn't lead with it. Well, that's Speaker 2 (6:44) what Speaker 4 (6:44) you're here Speaker 2 (6:44) to promote. Hi, welcome, Angela. Hi, thank you for having me. Speaker 4 (6:50) I'm so good. Speaker 2 (6:51) Oh, good. I'm very Speaker 4 (6:53) happy to be here. I always feel safe in the company of an Angela. Yes. And I'm new. I know Speaker 2 (6:58) you. Yeah. That's Speaker 3 (6:59) good. That's Speaker 4 (7:00) good. Speaker 3 (7:00) And Speaker 4 (7:01) I Speaker 3 (7:01) have an Auntie Angela. So, yeah. Speaker 2 (7:02) Well, cheers. We are starting with this, a rose garden cocktail. Yeah. For reasons which we will get to in a sec. But cheers, Angelas. Cheers, Angelas. Let's begin. Speaker 3 (7:14) Oh, Speaker 2 (7:15) that's delicious, Speaker 4 (7:16) Nick. Nice. Speaker 2 (7:17) Love Gorge. You know, Speaker 4 (7:20) the Angelas is a thing in Ireland, very specific, where just before the news, they play a big bong and everyone, you know, stops and blesses themselves. Speaker 1 (7:29) No way. Do they? That's why I'm Speaker 4 (7:31) called Angela, because I was born just before that. What, every night on the news? Every night at six o'clock. Speaker 2 (7:36) No way. And the bong is the Angelas. I did not know that. I never knew that. Speaker 4 (7:41) No. So when you say Angelas plural, I just think of bong. Speaker 2 (7:45) I think we should do Speaker 4 (7:46) that now. Six o'clock. Speaker 3 (7:47) Boom. Speaker 2 (7:48) It Speaker 3 (7:48) bites yourself. Yeah, absolutely. Why not? Shut a gin. And we're laughing. Hey, Speaker 2 (7:54) so have the Angelas met before? Briefly. Speaker 4 (7:58) Briefly. Speaker 3 (7:58) Where? Speaker 2 (7:59) The Speaker 3 (7:59) Angela Convention. Yeah, we have a convention. 2024. Angela Ribbon. Speaker 4 (8:04) Oh, Angela Ribbon. Oh, yeah, I'm Ribbon. Absolute bad bitches convention. Speaker 3 (8:17) We're live from the Angela's. Speaker 2 (8:18) And before we get into your food likes and dislikes, we actually should talk about the Naturist Convention. What the hell was this? Speaker 4 (8:26) So I did a bunch of documentaries for RTE in Ireland years ago. I mean, we must be talking 10 years ago now. And one of them, they were like weird fitness fads, kind of pop culture stuff. And the World Naturist Convention was in Drumshambo in Leitrim, which is like not a sexy place. No offense to anyone from Drumshambo. But nor is naturism as a turn date. Because I was like, oh, this is kind of illicit, you know, it might be quite exciting. Lads, we arrived there. It's a very hot day. Again, it doesn't happen regularly in Leitrim. And so everyone's just cruising around with their cups of tea. bollocks out and sitting on fabric covered chairs which I was like someone like had their wedding here yesterday you know it was all in my head I was just I was spiraling anyway they said you need to like get your kit off no Speaker 3 (9:24) I Speaker 4 (9:25) was and I thought no like a bit of me was kind of I like to get involved in the thing I don't want to be standing there yeah I want to be involved in the action And they basically said, no one, like they won't trust you. The whole point of being a naturist is that you're like, everyone's exactly the same. I mean, they're not. Speaker 2 (9:48) In Speaker 4 (9:48) theory, we're all the same. I was like, do you know what? This is the beginning of what I hope will be a long and illustrious career. And I don't think I should get my fanny out. No, no, Speaker 2 (10:01) no. So Speaker 4 (10:02) I basically, thank you. I'm happy with that. Yeah, I think you Speaker 3 (10:07) should. But Speaker 4 (10:08) I remember having like tea with them, trying to like secretly do like the little side eye. Anyway, and then at one point our director, again, I'm not sure how this will age, but our director was kind of very into the documentaries feeling like intimate and real, kind of in the YouTube age that you want to Speaker 2 (10:29) see Speaker 4 (10:29) right up close, not all perfect and polished. He's like, go closer, go closer, go closer. And there's like a zoom in on somebody. And I was like, wow, I really don't think we're going to be able to use that on RTU2 anyway. And then as if like it was poetry in motion, a fly landed on her. Speaker 2 (10:52) No, not a fly around there. Speaker 2 (10:58) Okay, Speaker 1 (10:59) now Speaker 2 (10:59) I'm out. I'm out. I'm going to get out of here. Oh, my God. Speaker 4 (11:04) So that was my foray into naturism. Speaker 2 (11:07) Shall we do Angela Scanlon's food likes and dislikes? Go on. These are kind of amazing. We've had a first, by the way, after like 180 odd episodes. We think we have our first. Our first mention of someone loving Turkish delight. No one's mentioned it. Speaker 1 (11:22) Are Speaker 2 (11:23) you joking? No, because no one in the world eats hip hop from you. That is not Speaker 4 (11:28) true. Speaker 2 (11:29) So do you love it? Speaker 4 (11:30) I genuinely hook it to my veins. Wow. I love it so much. That's why the Rose Garden is it. Well, yeah, you Speaker 2 (11:38) said that you sort of loved soapy tastes. I do love soapy tastes. Vial Speaker 4 (11:42) of Parma, those little things. Yeah, anything that feels kind of... like fragrant and I don't know whether it's like a granny kind of thing. I don't know. It just feels kind of sophisticated and clean and fresh. Speaker 2 (11:57) I know what you mean. Like I don't love it, but I can understand that that tastes sort of airy, like powdery, floral. Yeah, yeah, yeah. Is that doing the job? Is this doing Turkish Speaker 3 (12:07) delight maybe? Speaker 2 (12:07) This Speaker 3 (12:07) is Speaker 2 (12:07) doing the job. Speaker 4 (12:08) It's a little light on the rose, I would say. It's a little light, yeah. But I like, would love it, like a punch in the face. But do you Speaker 3 (12:13) like them florally, like herbs and stuff, like coriander, tarragon, that sort of thing? All of them. Yeah, you've got that. Yeah, okay, so you've got that. But I do Speaker 4 (12:21) love, it's also the texture. Okay. So the rose is one thing, but it's the jelly. The jelly bit, okay. Speaker 3 (12:27) It's like Speaker 4 (12:27) marshmallow, the whole family. So you've got Turkish, you've got marshmallows, you've got jelly. Okay. And all of them, all at once. Oh, Speaker 2 (12:33) because Speaker 4 (12:33) didn't you eat as a kid jelly from the packet? I Speaker 2 (12:35) just