Daisy Edgar-Jones meets a new crush: our miso, lime & herb spatchcock chicken!

Dish

Daisy Edgar-Jones joins the Dish podcast to explore her love for Japanese flavors and roast chicken, enjoying a miso, lime & herb spatchcock

Key takeaways

• Daisy Edgar-Jones has a preference for Japanese and fresh flavors over traditional British dishes like stews and peas.
• Spatchcock chicken offers quicker cooking, even browning, and enhanced moisture when stuffed with flavorful butter.

Main topics

• Spatchcock chicken with miso, lime & herb butter
• Orange wine tasting and its perceived health benefits

Notable quotes

"Life is a lot better with Daisy Edgar Jones around." – Glenn Powell

Conclusion

The episode blends culinary exploration with personal anecdotes, showc

Transcript preview

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Coming up on Dish with Daisy Edgar-Jones. I mean, nothing gives me more of a kick than seeing like actors in full period wear just scrolling on Instagram. I find like seeing that is so much fun. Glenn Powell said that life is a lot better with Daisy Edgar Jones around. Aww. I'm like, that is the nicest quote. I did pay him a lot of money. I mean, I've definitely had hangovers on it. Yeah. But it definitely is like, it feels a little healthier. It feels like good for your gut flora, do you know what I mean? It does. Speaker 1 (1:33) Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes. Speaker 1 (1:46) Hello, welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartnett. Hello. Hello. How are you? Good, thanks. And you? Yeah, I'm good, mate. I'm all right. What have you been up to? Well, we've got a few things to talk about today. Busy day, busy day. We've got to talk about, well, we've got a great guest today. Daisy Edgar-Jones is going to be joining us in a second. We've got something delicious to eat. Yeah. Spatchcock chicken. Yeah. Which, obviously, you and I always remember which guests have been here. Historically. And around this time last year, we had a spatchcock chicken with... Benedict Cumberbatch and Olivia Colman. Exactly, yeah. And they've not wrote that on this card. We just knew that. We just knew that. No, jokingly, I thought that was about three months ago. Yeah. Well, now we have no concept of time. A year ago. So it's... Speaker 1 (2:35) Maybe spatchcock season? Are you having a spatchcock in September? I don't think it's a spatchcock season, but I think this will be delicious because she loves chicken, loves her chicken, and she loves Japanese flavors. So that's what we've got. Tell us what's the benefit of spatchcocking a chicken. You can cook it quicker, right? You can cook it quicker. You get a more even crispy coloring all around. And also when people spatchcock, a lot of the reason they do it is they... Speaker 1 (3:02) go under the skin and they put a load of butter and flavorings and stuff, which is what I've done. And therefore it keeps it really nice and moist as well. The other thing we need to talk about is that we're going to be doing a live show. Indeed we are. We're going to do another live show. We did it at the Royal Opera House last year and we're going to be back at the Royal Opera House on Sunday, the 1st of November. Indeed we are. We're going to be doing another show and you can get tickets as of now. Speaker 1 (3:26) Last year was a lot of fun. Well, you had like a mad stressful time because you were opening a restaurant on the same night. We opened Chicoria that time. Yeah. Well, it was the opening next day, but yeah, we launched it that night. And it sort of just became that. Everyone just went upstairs for drinks, so it sort of became that. And then, yeah, it was, who was it? Jack Whitehall was our guest. Jack Whitehall was our guest. We had Mary Berry pop out to see us. Yeah, Mary came out. Joe Wicks was in the audience. It was fun. If you want to get tickets, there'll be a link in our episode description. Well, it's going to be the day after Halloween. Speaker 1 (3:56) Will you go out on Halloween? Oh, yes. I don't go out on Halloween, but I like Guy Fawkes more. Yes, love. I think Guy Fawkes. Who would you be dressing up as this Halloween, do you think? Oh, that's a good one. You would be someone really scary like Majella Lawson. I did not say that. You say that every year. I don't say that. I'd go as Nick Grimshaw. Ooh. That would be scary. That would be scary. Get my hair all quaffed up here like that. Get some of those weird shoes you and me wear. Weird shoes? Speaker 1 (4:28) I'll be like, oh God, I can't walk in these. Your hair actually looks great now. Move on, move on. Anyway, come and see us. Your hair looks great now. What a nice backhanded compliment that is. That wasn't backhanded. It always looks great. Don't touch me. Get off me. Oh my God. Anyway, the show is cancelled. We're not going to be there. Not doing it. Never going on stage with him again. That's it. You can get your tickets now if you want to come and see this well-oiled machine live. It's a Nick Byam Speaker 1 (4:55) because I'm not doing it with you. Angela! You can get your tickets right now. Hey, Daisy Edgar-Jones is our guest. She's going to be here in a second. You will know her from, I guess everyone sort of knew her through Normal People. Yeah. That was sort of her breakthrough role, I guess, when everyone sort of fell in love with her. Paul Maskell. She is the star of the upcoming Sense and Sensibility. So we have that to talk about. Lots of other things as well. And I feel like everyone who's worked with her always has great things to say about her. She's... Speaker 1 (5:25) Belonged, yeah. Everyone thinks she's amazing and brilliant. I'm looking forward to working with her. To working with her, yeah. I'm on her next film. I'm in Sense and Sensibility. Yeah, Angela's also in it. I play her mum. Yeah, Angela's also in it. So yeah, I'm looking forward to that. Well, should we get Daisy in? Yes. Should we do this? Let's welcome our guest to Dish today, Daisy Agachones. Speaker 1 (5:51) Time to welcome our guest to On Dish. A big warm welcome. We have the star of the fourth coming Sense and Sensibility and an actor who apparently throws a fantastic party. So let's get it going. Daisy Edgar-Jones is here, everybody. Speaker 1 (6:08) Hello. Thank you for having me. Thank you for coming. How are you? I'm very good. I was saying I'm very, very hot, but I'm good. Yes. We're hot. We're functioning. It's fine. Yeah, we heard that you, when we were doing our research, we were just saying before you came on, like everyone that's worked with you always has great things to say about you. And we read a thing where Glenn Powell was like, you throw the best party. Speaker 1 (6:32) I was like, that's a good legacy to have. I mean, I think there's like three very key ingredients to a good party. It has to be dark because you have to be able to let loose and not be seen. It has to be like loud. Yes. And loads of alcohol. That's pretty good. That's pretty good. It's a pretty good party, yeah. I think we would. Yeah, we would, yeah. You're good at partying. I know, we've had it. We've had a party together. Yeah, we've done it well. We had the music, we had the darkness. Yeah, dark. And it was loud. Speaker 1 (7:01) Loud and alcohol. That will do it, yes. Speaking of alcohol, we're going to begin with an orange wine, which we heard was one of your faves. Yeah, I'm like... So we're going to begin. Have you guys tried orange wine? Yeah. What do you think? We've not had it on dish before. But what do you think? Be honest. I'm going to be honest. It's not for everyone. It's not for me necessarily. But some orange wines I can go with. I've not tried this one, so I'll give it a go. And you're a guest, so I'll make my own. But this doesn't look too cloudy. No, it's not too cloudy. Cheers, cheers, cheers. Do you like more of a natural one? Because the natural one's sometimes a little... Ooh, that's not bad, actually. I got into it because I'm a lightweight. Speaker 1 (7:47) Right. And I, but I was, I was weirdly in Calgary, Alberta, Canada. And the orange wine scene there is massive. And I was with a friend who loves wine and was basically like, come on, like, let's, let's get into it. And she told me that it gives you less of a hangover. Less soul fights in it. Yeah. I mean, I've definitely had hangovers on it. Yeah. It definitely is like, it feels a little healthier. It feels like good for your gut flora, do you know what I mean? It does. It does. But yeah, in that interview, it was a Vogue interview where he talks about how great you are at a party and throwing a party. And I love this quote that Glenn said about you. He said that life is a lot better with Daisy Edgar Jones around. Aww. I'm like, that is the nicest quote. I did pay him a lot of money. You should get him to write these dish cards. These are so good. They're so nice. Speaker 1 (8:35) But yeah, lots to talk about today. And of course, we're going to talk about sensibility. But we thought we should start with your food likes and dislikes. We always like our guests to, you know, offer them up before we have you on the show. Your dislikes, I think we should start with. Bad news for stew. I don't like stew. No, no stews. Do you know what? It's really terrible because... my mother's Irish and loves stew and made a lot of stew growing up and she makes a cracking stew. I just don't love stew. Is that because you had it a lot as a kid? Maybe. It was a lot like, I'm overexposed to stew. Right. I think also like, I hate boiled root vegetables, like soft, mushy root vegetables and that is often a big stew component. I don't love any gristly beef that can often be present in stew. And I don't know, maybe for me, I like to experience everything individually and I feel like, Speaker 1 (9:27) Is it a soup? Is it a meal? They're too close. It's like picolaine. It's one taste. I like that. I think I was exposed to a lot of stew as well. Like my mum's of Irish descent and there's stew heavy. A lot of stews. But now I'm older, now I'm up for it. I'm quite into a stew. But for most of my life, I was like, oh, not this again. So no stew today. Do you like a stew? I do like a stew, actually. Not today, because it's, you know, 3,900 degrees outside. But I do. But I know what you mean about the veg. So when I cook it, sometimes I remove those veg and, like, blitz it into the sauce. It's like you thicken it. That's what you have. It's some texture. Yeah. And then add some fresh... Speaker 1 (10:08) veg on top so then you get that bit of crunchiness and not feeling like it's been cooking there for three days with the stew but i think come winter a bowl of stew is lovely but yeah you're right i mean give me the components separately i'll have them okay next time you're on we'll do that we'll do that yeah yeah you don't like peas love peas Okay, I'm not a method actor. But my mum, again, my mum is a really good cook, so she's... Poor mum. She's listening. Hang on. She read me a book every night before I went to bed called Daisy Doesn't Eat Her Peas. Or Daisy Doesn't Like Peas. Anyway, it was about this character called Daisy who didn't like her peas and her mother was trying to convince her to eat... Speaker 1 (10:50) peas. And she'd say, if I give you a thousand houses with swimming pools, will you eat your peas anyway? And she was like, no, I don't like peas. And I used to eat peas. And I think maybe that book we identified so deeply with Daisy that... I stopped liking peas and now I don't like peas. Influenced. So weird. I like mushy peas though. Maybe I have a texture issue. Yeah, texture issue maybe. Yeah, yeah. I love a pea. I'm not into. I love a pea. Do you have a pea? Love a pea, yeah. Do you love a pea? Someone once told me they were good for your skin and then that was it. That was it. You're sold. You're sold, yeah. And you love Japanese flavours and fresh flavours, which I think we're going to be experiencing today. You also love a Sunday roast. Speaker 1 (11:31) And you're addicted to bread sauce. Oh, yeah. Love that. Do you make a bread sauce when you do a Sunday roast? My dad makes an excellent bread sauce. That's like an absolute necessity to any Christmas dinner, especially. Yeah, of course. Because it's not like... Not everybody's Christmas dinner has a bread sauce. No, we don't have it. But we always did. How do you make a good bread sauce, Ange? I think it's the infusion. Like people put onion in there, which they then pod with cloves, and then you infuse your milk. And then bay leaf in there. And then it's the bread just absorbs it and soaks in. See, we don't normally make it, but occasionally when I have... Speaker 1 (12:07) guests for Christmas Day like a bread sauce. I make it. It's not my normal thing, along with my sausages and blankets. Don't normally have them. You don't normally do that either. Really? I do find everybody's different sort of Christmas traditions fascinating. Yeah, exactly. Do you have like roast, as a roast fan, do you have like roast must-haves? Is there anything that you're like, oh, I have to have a Yorkshire pudding or whatever? Well, it's funny because my boyfriend's from Yorkshire and he's like, it's like, you have to have a Yorkshire pudding. On Christmas Day? Yeah, and I'm like, eh? Like, no. But no, I mean, obviously roasties. Speaker 1 (12:35) like roast potatoes, obviously. For me, it's like I love a condiment. I love that a roast has its specific little condiment. Is horseradish a condiment? Yeah, yeah, yeah. So I love that you're like, the rules of a roast I find quite satisfying. I like that like mint sauce has to be with lamb and horseradish has to be with beef. All of that. Yeah, yeah, yeah. Do you roast throughout the year or do you take some asparticol? I'm currently in asparticol. A roast chicken. I'm curious. I love that. If you were to do it, because obviously, you know, the baking heat of an oven and a roast chicken, it doesn't necessarily call to me in August. But I love a roast. So what's an alternative sort of way of approaching it? Ideally, we're going to have it later. So you'll find out. Because we know you like a roast. We like a roast chicken. Speaker 1 (13:23) And you like the Japanese flavors. So that's what we're going to do.