Dish

We bring all the flavours for this brilliant comedian. 

Harriet Kemsley is an English stand-up comic, writer and actress. You’ll know her from appearances on shows including Live At The Apollo, 8 Out Of 10 Cats, Hypothetical and Last One Laughing. She also hosts a podcast with Amy Gledhill, Single Ladies In Your Area, which navigates the world of dating in your 30s. Harriet joins Nick and Angela to chat about her upcoming show, Floozy, which tours the UK from October, right into the start of 2027. Tickets are on sale now.  

There’s a reason we always ask guests for their likes and dislikes, and it’s showcased in this episode, because there are just one or two things Harriet can’t - or won’t - eat. From allergies to preferences and a hatred of big tomatoes, we learn everything about Harriet’s palate before Angela serves up the perfect plate: golden aubergine with purple sprouting broccoli, honey baked feta & preserved lemon dressing, a recipe by Diana Henry. For Harriet, the feta is substituted with a vegan cheese and the pistachios are kept out of the kitchen. There’s no shortage of great drinks, too, with a Crodino to start, followed by a glass of Eminence de Bijou and our first coke float for dessert, made with Booja-Booja vegan choc salted caramel ice cream.

It’s a total feast of an episode with the hilarious Harriet that includes tales of pet snails and the stress of having an allergic reaction on your honeymoon. Plus, we find out a sure-fire way to improve the lives of single ladies everywhere.  

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 golden aubergine with purple sprouting broccoli, was created for Waitrose by Diana Henry. 

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] from Waitrose is made by Cold Glass Productions
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Bow down to the King of Crimping!  

On this episode of Dish, we have a wonderful time in the company of Irish singer-songwriter, Niall Horan. Niall rose to prominence as a member of One Direction and, following the band’s hiatus, has been releasing music and touring as a solo artist. His latest single, Dinner Party, is out now, with an album of the same name, due out on 5 June.

Following the completion of his pre-show ‘survey’, we were able to make Niall’s Dish dreams come true by not only serving him a hearty pie, but getting him to make his own version to take home for a second helping.

Things begin with a strong Pomegranate Negroni that seems to hit the spot. We get to hear about Niall’s first time out on a stage, his aversion to a range of vegetables and the presence of fruit in a savoury meal. We then hit the main course, a pie which uses Martha Collison’s beef bourguignon for the filling, served with a cauli-cheddar mash. It was the full pie experience, with a shortcrust pastry base and top, all served with a glass of No.1 Côtes du Rhône Villages. 

Thank you to Niall for naming his record Dinner Party, which made for a great conversation about the music, but was also the perfect excuse for some end-of-show icebreakers... when the ice was already well and truly broken.

As you may have guessed, this episode was recorded ahead of St Patrick’s Day.  

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 beef bourguignon 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
Learn more about your ad choices. Visit megaphone.fm/adchoices

Zero chance of MPTF in this episode.

We’re joined by Maisie Adam, comedian and podcaster, for an Easter feast and chat about her upcoming tour. Maisie, who can be currently seen in the second series of Last One Laughing, tours the country from September with her show, Whatsherface. Maisie explains to Nick and Angela about how the tour came to get its fantastic name and why touring is the best bit of the job. We’re just keeping our fingers crossed that she won’t be living with her parents by the time it comes around. 

With some experience in the food industry, it’s no wonder Maisie’s likes and dislikes cover so much varied ground, from smoky mezcal to cheese on toast, and the challenges of noodles and peanuts. Equally strong are her opinions on food to plate ratios, the best thing to eat at the football, and is this our first guest to actually enjoy their school dinners? 

Inspiration for your Easter weekend comes in the form of an Aperol spritz and a generous serving of Angela’s herb & spice roast leg of lamb with fresh greens and new potatoes. This is paired by the Waitrose wine experts with a Grant Burge Barossa Ink Shiraz, but we also treat Maisie to her favourite wine: a glass of Picpoul de Pinet. Just don’t ask her to check it. 

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] from Waitrose is made by Cold Glass Productions
Learn more about your ad choices. Visit megaphone.fm/adchoices

Our first serving of soup on Dish.

Sara Pascoe is a comedian, actor, presenter and writer who loves soup with her entire being. Time, then, for Angela to dust off the ladle and serve Sara the best minestrone, using a recipe from Martha Collison. But will it win round Nick, who cannot shake the association of soups and smelly office kitchens?

We’re joined by Sara to discuss her new show, Zero Stars, coming to TLC from mid-April. In Zero Stars, Sara and her pal Roisin Conaty travel around the world to visit places and activities with bad reviews and terrible ratings. You can also see Sara on Mock The Week, which, after a three year absence, has returned to TV on TLC. 

At the table, we hear about Sara’s love of performing, stand-up and... Take That, a band who, like soup, are essential parts of the Pascoe lifestyle. Just don’t make her choose between them. 

The wine pairing for the minestrone is Waitrose’s Blueprint Gavi but, with a stand-up gig later in the day, Sara is sticking to coffee.. Angela adapts the minestrone recipe to make it vegan, using vegetable stock and vegan cheddar cheese. 

Soup-erb! 

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 minestrone soup 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
Learn more about your ad choices. Visit megaphone.fm/adchoices

And saves room for a crumble!

Louis Theroux is a BAFTA-winning documentarian, journalist, broadcaster and author, and not someone to let a pre-show lunch get in the way of a Dish feast. Over paloma cocktails, Nick and Angela enjoy an hour in the company of the legendary interviewer, who started making documentaries for the BBC in 1998. 

He joins us to talk about his new Netflix film, Louis Theroux: Inside The Manosphere, where he journeys into the controversial world of websites, shows and influencers promoting ultra-masculinity and misogyny.

Despite arriving on a full stomach, there was no spoiling Louis’ meal. Angela served five spice & lemongrass short ribs, paired by the Waitrose wine experts with a glass of Penfolds Bin 28 Shiraz. There’s dessert, too, in the shape of a rhubarb & pear crumble, a Chetna Makan recipe, which makes the most of seasonal ingredients. 

Any pre-show nerves about interviewing Louis were quickly dispelled with one sip of paloma. We get to hear all about Louis’ own cooking and baking skills, how he deals with fans who show their love in extraordinary ways, and the challenges of taking your children to a Michelin star restaurant. Plus, find out which of our Fast Food Quiz questions gets the much-coveted Louis Theroux seal of approval. 

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 rhubarb & pear crumble was created for Waitrose by Chetna Makan

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
Learn more about your ad choices. Visit megaphone.fm/adchoices