Harriet Kemsley tucks into a dish of golden aubergine, broccoli and honey baked feta

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Book now at Ascot.com. Dish from Waitrose is a cold glass production. This podcast may contain some strong language and adult themes. Hello and welcome to Dish from Waitrose. I'm Nick Grimshaw. And I'm Angela Hartnett. That's right. That's right. I'm very well. Thanks. How are you? Yeah, I'm good. Did you just been away? Yes. Where did you go again? Went to Iceland. How was that? Amazing. Yeah. Amazing. How'd you win before? Never been to Iceland. And because we didn't really have cold, cold weather I wanted to go and see snow. But there wasn't snow unfortunately. But it was still really cold. It was like minus one. And we went to this place where you have hot volcanic springs. So you go in this hot thermal bath or outside bath. And then you go in a sauna and cold plunge. We're cold plunging into like three... No, not into the sea. I would have gone in the sea, but we weren't near the sea. But into cold water that's just sitting outside. Right, right, right. Yeah, in a big tub. And then a sauna. So it was brilliant. And how long could you get in there? How long could you go for? I was about 20 seconds. Yeah. And Neil was like, come on, let's do a minute. I said, Neil, I cannot do it. And you freak out because they've got, they've just put one in my gym. Have they? Oh, that's interesting. Like an ice, like a metal ice bath situation. Yeah. Okay, have you been in? I've been in, yeah. And same, like 20 seconds. It's like when I do it in the sea, you go in the first time, you're freezing. Go out. Then second time's easy. Third time, you're just in there. It's perfect. We're actually broadcasting right now in an ice bath. Yes. Today we have Harriet Kemsley coming to see us. She was a fantastic comedian and actor, writer, podcaster as well. You've seen her on everything on the telly. Live at the Apollo, eight out of 10 cats, last one laughing. She was brilliant on that. Of course. So brilliant. And she's here to talk about her podcast, but she's also going on tour as well. So we're going to get Harriet with us. And now she is our guest on Dish with the most allergies ever. So she is allergic to nuts. She's allergic to raw fruit and vegetables, which I've never heard of someone having that allergy before. I've heard that before, yeah. She's also decided to become vegan and she hates big tomatoes. Yeah, that is weird. So the others were fine, but like, what do you mean you hate big tomatoes? Why do you like it? Yeah. And so lots to unpack today with Harriet. Before we do that, I thought we could talk about PSB. Purple Sprouts in Broccoli. Purple Sprouts in Broccoli. It is the season you've eaten that before. Loads, I imagine. Love. Well, I feel like I never came across Purple Sprouts in Broccoli in my childhood. To your thanks, Al. Yeah. And I think even like, yeah, maybe even no, I don't think I've eaten vegetables for 21. No, it's had a resurgence. It's sort of had a kale makeover, Purple Sprouts in Broccoli. And why so good is the purple variety? Why is it so good? Well, it's, I think it's all, they have the same pigments as blueberry. So that's where you get the purple-ness, which is, I'm reading it off my cartage. Oh yeah, go on, science. Which is found in blueberries and red cabbage. It helps protect the plant from cold temperatures. So it acts as antifreeze and UV light shield like a sunscreen. Wow. So it's sort of become its own little protector through the winter and the summer. You're going to make that into a paste and put it on your face, aren't you? Wow, yeah. Hello, obviously. But it is delicious. I love it. And do you use that like in the kitchen, Purple Sprouts in Broccoli? We do. We do it. We do it as side orders. We use it as salads. And you would like this because when we have it at home, we cook, we cut it. Because this is quite big to plant, so cut it down the centre. So and keep the root, always use the root. You don't need to take all the little stalks off. And we do it at home with the light anchovy mustard mayonnaise, warm sort of. So and then it's warm, drain it, mix it with this lovely mayonnaise, loads of anchovies, some shallots, a few capers and it's delicious. But it's great warm in salads and stuff. Or you can pan fry it, you know, things like that. But just it does cook quicker than you think because you need to make sure the root cooks at the same time as the sprouts. Yeah. And it's not a boiler, is it? It is a boiler. A good boiler? Boil it to semi-cook it and then you can finish it in a pan, sort it off and stuff like that. Or grill it. And we're going to have it grilled today. Okay, nice. Yeah, for Harriet. Okay, well, shall we get her in? Let's get her in. Okay, Angela, time to welcome our guest. Quiet in the room please for the wonderful guest today, who is a comedian, a podcaster, actor, writer and in something of a first, a guest who had a pet snail. Oh, lovely. Yeah. What was a pet snail, Sam? Well, we'll get into that in a second. A round of applause for Harriet Kemsey, everybody. Thank you. Hello. Thank you. Welcome. Thank you. That is one of my proudest achievements. I think so. Thank you so much. I think it rolls well after comedian, podcaster, actor, writer, pet snail, oh no. Yeah, it makes sense. Yeah. And who was our pet snail? How male, female, do we know? Well, I thought he was male and I thought he was a giant West African snail. But he never grew bigger than a snail. So I think I might have been missold. I think somebody might have just given me a regular snail. Just a snail. Just a snail. What drew you to the giant African snail? Because they're amazing. They can be these big giant snails. What don't you want to be a giant snail? But yeah, he never grew. It's just a regular garden snail. Yeah, but he was a sweetheart. And did you keep out in the garden or in the house? Or not in the garden? Not in the garden. What? That would be chaos. Yeah. He would just keep in a little cage. Oh, yeah. Yeah. No, I had a little, yeah, a little house for him. Yeah, a little house. Entered him into a competition. It was like a pet competition. He's signed with some cows. He's doing really badly. It was like a best pet competition. And I think he just won, like, clearly, like the kind of shock element, because they weren't any, they never had a snail before. Especially not one that I'd said was a giant West African snail that was clearly just a snail. Just a snail. Just a snail. Just a snail. Did you have pets when you were little, Ange? Because when I found out about your pet snail, I used to, I had everything me. Oh, no, we did. We had, we used to have one of grand's dog when she went on holiday, but we never had any pets. No, we didn't actually. Oh, I had a whole, I had like, butchee, spider, goldfish, stick insect. We had stick insects. Was that the thing you understand, do you think? I wanted a dog. Right. And my mum was like, no. Was very anti-dog, so I got everything but a dog. Right. She got me a cat. I was like, that's the opposite. I think cats aren't very friendly. I think they're very solo. No, it depends on the cat. Oh, right. Some of them are desperate for love. You've really got to get a desperate one. Oh, that's right. It's great, yes. So, do you have, obviously, a snail no longer with us? A snail, unfortunately, yes. No longer. Can you imagine, yes? 30 years later, I was like, yes, he's here today. What are you talking about? We never know. We've never talked or attended a season of forever. Yes, no, now I've just got a dog. Yes, and he's a sweetheart. Well, welcome and cheers. Thank you. We are starting with this. We've done a non-alcoholic cocktail because you wanted something that was cheers, non-alcoholic, but tasted maybe like it was alcohol. Yeah. Yeah, these ones that have this bitter, I can trick myself. Yeah. So, we're having a credino non-alcoholic spritz to start. Have you had that before? I've had credino because it is an Italian thing. So, all the old ladies drink it about 11 o'clock after they've had their coffees in the bar, so they're like, I love credino. So, like, you know, my mum will go, I'll have a little credino, you know, they don't want to drink, but they don't want to also be drinking water. They want to have something else. And exactly like that. Feels like you haven't drank, you're not. And ladies is non-alcoholic as well. Yeah, exactly. We're so classy now. I'm like, ladies, I'm like an Italian lady. Yeah, you're like, I can't believe it. They're all having their credino. Every free chance of them. I'm always like, what is this in the fridge every time I get back to it? I love it. It's constantly there. That's the bitterness. Yeah, I like it. I've been trying to not drink too much because it can, you know, it just can't be, you know. We know what it can do. We know everyone knows what can happen. Yeah. Yeah, but I like the taste. Same. And the ritual of it. Yeah. Now whilst we've not had you on Dish before, there are some great Dish connections. Yes. We had a really nice time with your friend, Lucinda's. Yes. I loved Lou. I knew it was the best. She is a fantastic Lou. Yes. She was fab. And we also have a connection because when you were on the wheel, Yes. there was a food question. Yes. And Dish was an option. And I got it right. And you got it right. Yes, I know. I was, yeah, I was so pleased because I was so worried. I was going to like offend everybody, but yeah, it was, I got it right for this late. I think she didn't win in the end ultimately. Yeah. It's really high stakes. Yeah, really good. Yeah. It's really a high stakes. That show, it's crazy. It's emotionally taxing. Yeah, I would say, yeah. Yeah, it's an upsetting show to take on. You know We Got As to Go on It? Yes, I do. And you know, Angela said, no. But they wanted us in the chair together on the wheel. Yeah, I've seen that, yes. I can't believe. The double. But like you said, I mean, I'm sorry. I haven't never ever watched that. I know what it is, but I could not do it under the pressure of them. Someone asked me a question which I would know the answer to, but then I'd just be flummoxed and it would be embarrassing. No, but we'd be together. Someone would say like, give me a tomato. I go, oh yeah, that potato or something. I mean, it ruined my career overnight. It would just be all wrong. I'm going to pay for this. It's not going to be you. Exactly, you know. She doesn't even know what a lamb is, you know. It'd be wrong for me. She doesn't know what a lamb is. She doesn't know what a lamb is. I'd like that if that was a question on a game show. What's a lamb? She's like, you know. No, the pressure. I don't know. Anyway, maybe when we've got a gap in our schedule, we'll go here together. And it's quite fun, the notion. It is quite fun. You do have to dance for a long time, then they get you dancing and that is like that. Yeah, they whistle that. I do love a dance. I do love a dance. Not necessarily on national TV, but anyway. We're going to get into like your likes and dislikes. We always let's start with likes and dislikes, but as we mentioned in the, in the, in, as we were chatting before, like you like Lou are vegan and you, when did your journey into vegetarianism and veganism begin? So when I was, I'm just putting something in the up and excuse me one minute. Yes, no, you need to do that. Not a lamb. I'm coming back. Not a lamb. You wouldn't know what that is. No. I don't know if you want to do. When I was, when I was eight, my pet chicken died and I made the connection with what it was. And so I, I mean, I was actually, I was actually the next day I was eating something which was made of a cow. What is that? Beef. Beef. Beef. Yeah. Yeah. I was eating beef. So you're definitely going to become a chicken. I had a pet chicken. Yeah. My pet chicken. So you grew up on a farm. I grew up on a farm. Yeah. Oh, absolutely. And whiskey died and I was so upset. And then I went to tug into this dead cow and I suddenly had the connection. I just haven't been able to eat it since. And then I could manage the vegetarianism, like and not be vegan. And then I saw the film Wicked. Yeah. I haven't had a yogurt since. It's like absolute, it's ruined my life. What happened in the film? I can't remember that bit. I watched it November 2024. I came out when I was vegan. I don't know what. It's, it's what. What? What? What? What? No, I mean, I could, I haven't had an omelet. I haven't had a yogurt like ever since because, because it's so sad. There's these goats and the goats talk. And the goat is played by Peter Dinklage. So to Hal and to it. And he's so moving and he plays this goat called Dr. Dillamond. And he talks about how animals used to speak, but then they lose their voices because of how humans treat them. And then at the end he goes to speak, but then just a bleak comes out. Oh. And that was it. What just happened? No more yogurt. No. Come on, there. Come on, there. Oh, God. Wow. That's paracinam. It's ruined my life. Yes. Wow. Yes. Wow. That is a moving role. Yes. I love the fact we were literally thinking of a yogurt pot scene in which Hal was like, what's that yogurt? What was that yogurt? What was she doing? What was she doing? What was she doing? What was she doing? I don't remember that. Don't remember the yogurt. Have to rewatch that. I'm fine. Yeah. And we should do your likes and dislikes. As we were like, we have a few allergy points that we should go through as well. Yes. Do you want to share your allergies with the dish listeners? It's so embarrassing. This is, I mean, this is why being vegan is the dumbest choice ever because I'm allergic to raw fruit and raw vegetables. So making this choice is absurd. It doesn't make sense. And I'm also allergic to nuts. I can have cashews. And I think I can have more nuts, but it's just tricky to figure out which ones. So we're skin to leg. Yeah, go on. It's a kind of different product. And a different product. Shots. Yeah. Yeah. But it's bad to get tested. When you get tested at the hospital, you bring like a bag. They just say bring a bag full of like fruit and vegetables. So you bring your own bag, and then they cut them up and then just put it on your skin. And then depending on how big the hive is, that you get, you're like, yeah, you're allergic. It's a mad system. Yeah, you'd think they'd be a bit more advanced. Is there, was there any that were in particular, like, oh, you definitely aren't enjoying a bit of celery? Yeah, I think things, things that are like very, I can have some things that are written like, oh God, this is so boring and dumb. Some that are in like a big casing, I can have. So like, um. Grapefruit. Actually not grapefruit. But passion fruit I can have. Okay, all right. I can have and I can have. Plummy granite. Yes, I can have. Plummy granite. Yes, I like it. Are you guessing? Yeah, let's just do this for now. Potato, I feel, is a thing casing. Potato, I can't. Yeah, I see. I can have it raw, but I can have it cooked. Okay. Yeah. So what is it in the rawness that starts? It's like, it's, so there's the, the protein that is, it's, on the outside of it, as it's cooked, it is destroyed. And that's when you're allergic. That's what I'm allergic to. Okay, got it. And you were saying then like, oh, it's so embarrassing. Yeah. Because we talked about this before. I found out I can't have gluten. And there is something now when you're out where you're like, oh, so sorry, so embarrassed. And I don't know why, I don't know if everyone around the world is like, or if this is a British thing where you're like embarrassed to tell the waiter, I would not like to be poisoned. No one in Italy has allergies. You know what I mean? There's such an English thing down when it allergies. Yeah, it's so embarrassing. Well, sometimes they put a flag in your food as well that says allergy, like that's also, that's like, that's like, that's like, we're very sorry to do that. They do that at bills. Yeah, I'm calling you out bills. I'm sorry, Bill. Allergies. And it's a huge flagpole. That's what's the man on the trumpet coming out with his whole thing. But do you find it like that in a restaurant? You're like, oh, I'm sorry, I'm allergic to. Yeah, yeah. And then they have to get, they go, well, I can't serve you. The manager has to come. Like it's a whole thing. And then they say, well, we can't guarantee. And then you just have to say, it's fine. It's on me if I die. Don't worry about it. It's a two-year process. No. So we've got the allergies out the way. We've got them and just had them. So we'll be fine to know if they're not. But this is my favorite. Not an allergy, but just a hate for big tomatoes. I don't trust them. You know, like, what are they up to? There's just something. What may you leave you seeing with a big tomato now? That's what I'm talking about. Wicked. I like it when they're smooth, like a smooth paste. I know this is like, I just feel like a toddler. When you're saying this, like, you can't help feeling like a toddler. But it's like, if they're big, I just, I'm not. How big, like, so a cherry tomato? Yes. Actually, any size, to be honest. Wow. Any size, smooth is fine. Right. So what do we do? We say smooth, you mean pure radar. Yeah. Yeah. OK. OK. And is it just like a revulsion to see in them? It's the text of the mushy texture. It's the feeling. So what would you do if I put tomato on a plate now? I would be so polite and I would hide it under something. Yeah. Wow. Yeah, I would say thank you so much. This is amazing. There's certain things that people hate because Mish my boyfriend can't, with a pair, he can't see a pair like even in the supermarket. He's like, maybe see's a pair. And he's like, even like, and it's so weird. And he's had it since childhood. And someone in his family has it as well. Like one of his cousin or his uncle. Yeah. There's not someone that is... Something happened with a pair, do you think? I don't know. There's some kind of pair to format. But it's also someone he didn't like copy it. They didn't interact like he didn't live it. They just know. So it's like, it's a genetic pair thing. Yes. Someone came one time to the restaurant. And we sent this fish out with some mushrooms in a mushroom sauce. And they sent it back. They said, no, we have a visual allergy. We'll have the sauce but not the mushrooms. And I, well, you know how do you want to say. LAUGHTER And I was like, you know. LAUGHTER Anyway. And I was like, and I literally thought. What did you say? And I said to Charley. I'd love to know. I was like, you are. Yeah. Be kidding me. Yeah. This isn't, this is ridiculous. Not a visual allergy. But that's what you have. You know, but don't say it like that. Yeah. Because I was like, and I thought that this can't be possible that people now have visual allergies. But they took the mushroom sauce without the mushrooms. Wow. So I was just thinking, is it a similar thing? Because you can't see a tomato. This is why I don't want to be saying this stuff in front of you. Because I just feel like this is, I'm that person. You know what I mean? Yeah, but I like you. Oh, thank you. And by the end, doing it as well. Yeah. Yeah, but you want to order a tomato salad then be like, oh my God, there's a tomato salad. Exactly. Yeah. That's the difference. That is so funny. Mushroom sauce. I don't want to see a mushroom. That was silly me. Let me do it again. Thanks, just do it again. Some of your likes that we heard was your friend, Evelyn's vegan chocolate Guinness cake. Yeah, Evelyn Rock. She made me a vegan chocolate Guinness cake once, and it was amazing. Why was it so good, Dithin? What was it? Because chocolate Guinness cake is just the best. And you had it. So moist, isn't it? It's so moist. And the buttercream is so good. It's just better than any cake. But you can't have it as a vegan. And so Evelyn went out of her way to make me a vegan. I did look that up, actually, after reading notes on your stuff, and I thought, I looked up the recipe, because I was curious about how you make it. And it's quite easy to make. Oh, OK. She didn't ask you to do that. No, no, no, I didn't know anything. Sorry, Evelyn. I didn't even look like that. No, and Evelyn kept you straight. No. Oh, is that Evelyn's listening to Dish? Oh, my friend's on Dish. I'm like, hey! What I mean is, sometimes you think it's going to be more complicated, and you've got to buy certain days. It's actually not true. So I could do it myself, mate. You could do it. I love Guinness cake. And you love pasta, and once had a great pasta, a place called Cafe Marano. I did. I did. I was really good. I went on a date there. We're not together anymore. But it was a really lovely date, and it was really nice. Oh, good. It was really good. Yeah, this isn't a good way to describe it, but it's like little kind of maggots, like the little tiny pasta. I think you mean Ari Kiety. Yes, I am the tiny little maggot. Guinness is what we write on the menu. Maggots with broccoli sauce. It was really good. It was really good. I have a question for you about it, Ashley, because I walk past it. I do like my podcast near the one in London Bridge. I do my podcast near there. And how would you feel about somebody going in in the evening? Because I was like, I have some work to do, and I would love to go and get that pasta. But then I was like, how would you feel if I went in, and that was on my laptop? Would you hate that? I wouldn't mind. You actually wouldn't mind. Because I was like, I can't go in, and then you'd be like, oh, you're that woman. When I turn up here, and then you're that woman that was on her laptop on Monday. Alan Sugar in the office. Yes. No, because it's got ladies. It's got those, you look out into the street, and sit like this in a bar thing, and people sit there at lunch doing it. No, because they don't know how you're doing it. I love solo diners. I think when people do, you know, I think New York's really nailed it. We're much better now. But whenever I go to New York, and I've gone to visit my brother, I've always gone out eating by myself. My brother rings me at 10, he goes, where are you off to? I said, oh, I'm going to have a little lunch by myself. And they're so appreciative, and they chuck away. So I think, no, go and test them out for me. Go and check them. Yeah, I will, because I was like, it's a perfect way for us to do it. See what they say. Get a report. They tell me to put the laptop away. Yeah. Yeah, brilliant. Right, I'm going to go and get you some food. OK, amazing. Didn't you have a allergic reaction on Honeymoon? Yeah, I mean, we're now divorced, so this shouldn't mean a sign. OK. Honeymoon. Hey. I'm like, get an example of like, if you can't even get on your Honeymoon. So yeah, I ate something at the airport, and I think it must have had nuts in. And then I realized I was starting to have a reaction, so I went to Boots, and then I got some, like, Claritin, but it still, like, wasn't going down. And then Mike Tasman, he's very sweet, and he could tell something was going on, but I was a bit embarrassed about it. And he was like, you need your EpiPen. And I said, no, we're going to go on Honeymoon. It's all fine. It's fine. It's fine. It's fine. You'll marinate. Yeah, don't worry. Yeah, it's like your head's so big. You're swelling up. And so he started chasing me around the airport, because I was like, no, don't do it. It was so embarrassing. And then he stabbed me with the EpiPen, and then we had to go to the hospital, and then we missed the flight. No. And so, and then, but then we did make it, but then they lost all of his luggage, and he had to go around for the Honeymoon, wearing T-shirt saying, I heart Santorini, because he didn't have any outfits. So yeah, but I think it was a sign. It was a sign. It was a sign, yeah. It was a sign, yeah. There you go. Oh, wow. That's for you. Oh, wow, there's a little hush as to send this. The food has arrived, yeah. This is amazing. The food is here. The food has arrived. Wow, this looks good, Ang. What have we got here for Harriet today? So we have golden aubergine, with purple sprouts in broccoli, honey-baked feta, and preserved lemon dressing. Oh, yes. So we haven't used honey with you to garve, and we've got vegan feta in there, but you can have the pomegranate seeds, which is great. And just to say, this is a Diana Henry recipe. Oh, come on, Diana. We love Diana. We love Diana. She's brilliant. This is so good. How do you make stuff taste good? Like, I cannot do this. I'm making things, and I'm like, oh, this is so good. There's so much, there's like flavor and stuff. Yeah, how did you, how did you do that? How did you do that? Wow. So, no, but you like, you saying, oh, it's so stupid about the cooked vegetables. There's amazing how many people don't cook a vegetable properly, and to get a vegetable to really taste nicely, you need to cook it. You know, everyone, I know everyone says, oh, crunchy's better because it retains all the nutrients and all the rest of it, but you don't want a crunchy, squeaky bean. You want a cooked bean. You do. Yeah. Neil and I constantly moaning about squeaky beans. You don't want a squeaky bean. They will not shut up about a squeaky bean. No. They will not shut up about a squeaky bean. So I am with you, Harriet. Don't be put off by that. No, you don't want a squeaky bean. Tell us, that broccoli actually is so perfect, Henge. Yeah. So tell us how you'd made this. I can't believe the flavours. So you take your feta, and on top of your feta, you've got some chopped thyme leaves, some fennel seeds, chilli flakes, and then you make a little dressing with some honey, some olive oil, and lemon juice, and lemon rind, and you put that all on top of the feta cheese and then bake that in the oven for about 15, 20 minutes, just until it starts to soften but not melt. You know, you want it to hold its shape. I don't think it would take 15 minutes, it can have it. Yeah, 15 minutes. Yeah, a hot oven. And then while that's happening, slice your aubergines and char grill them in a pan or on a grill, if you've got one of those grills. Quick question. What does char grill mean? So basically, you see where they're all blackened? That's where it's char grilled to. It's got that sort of blackened sort of colour on it and that smoky flavour to it. And you just do that slice because sometimes when I read a recipe, it talks about salting them. I don't salt them. I'm not these days. I think aubergines these days aren't so bitter, so you don't need to salt them. So you just need to slice them and get them on. Get them on into, I could put a little, a tiny little bit of oil, but you can do them with no oil and then get them nicely cooked. And what you want is them not spongy. So you want them sort of as if they're really, really cooked because I think once they're not, if they're not cooked at all, they just don't taste nice aubergines. They've got to taste cooked. Yeah. So go on, sorry, Harriet. I was going to say, how do you get it so thin? I know, I sound like I asked. Just with the knife. Sorry. I know I sound awful saying that, but a sharp knife, honestly. Have you thought of going to teaching? You know, aubergine, you need a sharp knife. It's really, and if it's hard, I cut them lengthways, but that's hard sometimes because, you know, it can hold it steady. So just cut it into rounds. Into rounds, yeah. Yeah, that's easy. Just cut it down. So super sharp knife. Could you, you couldn't, it's too smushy to guillotine, is it? Yeah, I don't think you want to do it on a guillotine. You can do it on a... Yeah, mandolin. But you can cut them a little, I like the thinner, but you can cut them a little bit thicker. So super sharp knife, nice and good. Pan in the touch of olive oil, season them, really cook them so they're nicely charred and roasted. Then put them to one side. While they're cooking, you blanch your broccoli and cook it in boiling salted water. Just straight in the hot water. Straight, yeah, straight. Probably for about three, four minutes until it's soft. In the, you know, when you can put a knife through the roots, really easily. Drain that well and then put that in the same pan you've done the aubergines to char them. And then it's put in it all together and you finish it with a dressing, which is with some preserved lemons, really finely chopped, some olive oil, some balsamic condiment, little bit of seasoning and that goes on all the vegetables. So good. Finish with a cheese on top. When I was pregnant vegan cheese, the smell of it just, I couldn't eat it. But you're right. And you've maybe changed. Oh wow. Oh. This is, I haven't tasted vegan cheese that tastes like this. Oh wow, okay, that's good. Oh good. This is really good. This is available in Waitrose, hurry up. Oh my God. You can have it and there's, you know, and you can taste, I think because it's got a little bit of chilli in there, that's good. Yeah. And I think it's the lemon maybe. Wow. And the preserved lemon and the sweetness, yeah. So what's the preserved lemon in again? That's in the dressing. In the dressing, yeah. And there's a ton you can buy them in the shops. These tiny little lemons like this that they're preserved. And then you just chop up the rind. Just get rid of the centre and chop the rind up. And they're great, I think, for, yeah, especially in vegan cooking, something like that just enhances the dish. It brings lovely citrus to it. There is a wine pairing, which is an eminence de beige, which is a rosé. It's been called a big fat rosé. Oh no, it's not. Big juicy rosé. Sorry. A big fat rosé. You're giving the rosé some complexes. A big juicy rosé. Yeah. Which would be nice with the nice cooked vegetables, the feta saltiness of that. And if you want to get the wine, or you want to get the recipe, all the ingredients, waittrust.com forward slash dish recipes, it's all on there. This is really good. This is my best day out. This is so nice. It's good. Well, there's tonnes of feta, you to take home. Oh. Anything you don't eat, you can take home. And there is tonnes. There is, as well. So what do you like making at home, Harriet, if you were to have, well, you probably will next week, have Angela Hartner around for you, say. Yeah. Oh my goodness. I couldn't. It would be the pressure. If I would... It's too much. I would crumble. She has too much. But you would not crumble. What do you like roasting? Roasting veg. I like roasting veg. I do. I like roasting veg, but it's never like this. I don't know, mine's too thick, maybe. It's the chopping is the problem, and the flavours. Got a sharp knife. Yeah, I need a sharp knife. I've got one of those ones that's got the blunt edge, because I got paranoid with my toddler. I cut myself with it all the time. Because it's blunt, you're putting so much pressure, and then it moves. Cutting a bit of my finger, I always like that. If it's sharp, it would be really easy to cut things. Yeah. Go, pop by the French house. Don't look at the menu or go near the kitchen. But go and see my husband, because there's a lot of meat in there. But he'll sharpen your knife for you. Take it in one day. Say, Angela sent me, and he'll come and sharpen it for you. Please do that. Yeah. I would really like to do that. Please do that. I should have known it would be fine. Imagine if I go to the wrong place. Angela sent me. No, I'll rubbish your sharpening knives, otherwise I would volunteer. I need to go. I wanted to ask you about something that I heard you say, which I loved, was that you do like a brunch, but not a bottomless brunch. You actually prefer it to have a bottom. I think the bottomless is too dangerous. Yeah. I can't control myself. It becomes a challenge, and it gets out of hand. And then your whole day is just f*****g because you're just completely, you're drunk the afternoon, and you're hungover by dinner. That is just a mess. It's a mess. And so I need to, I can't have unlimited anything. I just can't, I'm not to be trusted with unlimited. You need to limit. So you was just saying now about you rise to the challenge, you know. But that was like you on last one laughing, you know. I mean, I just thought how you did, how as far as you got as you did was incredible, because I would have just laughed the moment I walked in there. It was so hard. I just take things so seriously. And I was like, oh, you can't laugh. And then I nearly died from the stress. I'm not laughing and trying to contain it. It was impossible, but I was like, you can't, the whole thing is you can't laugh. So you mustn't laugh. But then I was like, I don't know how not to laugh. Like I'm laughing all the time. And then suddenly you have to be a different person. And incredibly, incredibly stressful. Well, it's your job as well. Mm, yeah. You know, but you would just walk off. I mean, that's what I would do. I would just cover my face, but you weren't allowed to do that. No. But you would like, like that. Yeah, when Lou would approach, usually she'd be my comfort. And then I was like, get the f*****g away from me. Don't even, don't even, don't even, don't even. Was she really a weakness from the get? Yeah, but you also can't relax for a minute. Like you just cannot, you have to be constantly, like on guard against anything. Because the moment that you slip, it's over. And I was like, I want to be here with all these amazing people. This is so exciting, but I don't know how to do it. It was crazy. Where did it all begin? When did you know that you were funny? When did you know that you had a in-ear? Oh my God, I don't know. I think I just, my mum always said that just like, unfortunate things happened to me. And that would always be like kind of like funny stories afterwards. But it was just, it was just more like out of my embarrassment. I think like my embarrassment was really fun for other people. Like I never would have thought about doing stand-up. Like it felt like such an arrogant thing to be like, oh, I think that I can tell jokes in a way that people will find funny. And then my parents were watching live at the Apollo and they were like, we think you have like just mad things happen and we think you could do it and tell these stories. And so I was like, they were like, don't tell anyone. So I kept it secret and I went and I did it. And it was just like this amazing, I was just like, oh, this is what I love. Like I was quite shy, but it was like a way of connecting with people. 23. I love the fact your parents say, get out of here yourself. No other comedian I know. Everyone else is like, you should be a doctor. Yeah. Or you get a final act. I don't know, comic, we can't think of anything else. I mean, well, she can if she do. I don't know. I love that. And did you like, did you love it when you started? Yeah, I did. Yeah, it was like this mass. So I had this like day job where I had to be at my desk at like 6am. So I was like loose because I was getting no sleep. And then I was like mad with adrenaline. And when I finally told my work what I was doing like six months later, they were like, oh my God, thank God, we thought you had a terrible drug problem. So I was just going to the toilet and like talking to myself. And I was so tired. And I just looked mad all the time because it just overtakes your whole life. But we should talk about your upcoming tour, which is going to be happening in October and November. It's called Fluzy. Yes. That's a great name. It is a great name. Thank you for saying that. Because some people are a bit like what? You know, there's a great name. I like it. I wanted to ask you about two things that were mentioned in like the press line for the show. They said mushrooms will be mentioned. Is that a cooking mushroom or a party mushroom? You can cook with it. You could cook with it. But yeah, I meant party mushroom. Party mushroom. Yeah, party mushroom. OK. Yeah, it would be mad if I was just talking about regular mushrooms. What about bird mushrooms? Yeah. You like it? I like it. I like it. I like it. I like it. I like it. The guy with the visual allergy was like, this is the work show of my life. Two stars. Terrible. And also, he says you're going to be talking about dating a lot. Yes. I mean, dating such a great source of comedy and storytelling. Do you, I mean, when you're sharing these stories, do you ever, you know, tell the person? Do you ever ask the person? Do you mean if I just tell this horrible story? I was part of my life show. That was the worst date, yeah. I think the thing is the joke is usually on them. No. It's always on them. I'm perfect. No, it's always on me. I've always done something embarrassing. Or it's on the whole experience. And if I was to talk about somebody, I think they probably wouldn't be recognizable. I'm not like, John Bannister did this. But that was the man it's meant to come up with. My John. But it's never anyone specific. It's more the experience of it. Like, I do a podcast and we talk about dating quite a lot. And then you are a bit like, oh my God, what have I said? But it is kind of, I don't know, there's something so nice about sharing it. Like it can feel like such a lonely kind of thing. What is Maddox we've been doing in the podcast now for like nearly two years. And everyone at the beginning was like, oh, you know, like it's going to, you guys are going to meet somewhere. How is it going to run? And we're on the third series. And there's no end in sight. We're just doing six more series. How is dating then in 2026? Do you like dating? Do you like going on a date? I, yeah, I think it's just before you go, you'll feel like you're going to be sick. And then you never want to do this ever again. But I think that it's, for me, it's been quite nice because I didn't have, I didn't have the dating apps to begin with. That's why I missed them. And so now it's like, it's like a new thing. And it is like, it is quite absurd. I think the problem is the lack of choice. Like it's, that's maybe. It's what's out there is maybe. That's not so serious. It's not what's attractive you. You're dating, Anne. Yeah, I didn't mind dating. I didn't think it, we've never quite nailed it like the New Yorkers and stuff, where it's Friday, Saturday, you go on a date and that's sort of expected. I think we're too romantic because I'd go on dates and then I'm thinking, is this marriage? You know, I think there's far too early to be thinking that. But you start, and then you're overanalyzing it. But that's it. That's how I go. Because I'm coming from a marriage, I'm going in with like, I see where things go. It's like, I, you know, I can see signs. It's like, they don't have sheets. I'm like, they're not going to have a pension. Yeah. I mean, I can see the journey that they've gone on. So, it's true. You look at, you do think, you think, oh, yeah. No, I went on a date and the guy put pineapple on his pizza. I said that, you know, it's never going to work. So he's going to take peanuts out of the pie. That would be some day. Well, they all shit like, you know. Anyway, either of those would be the work. Either way. And you, pizza's probably more offensive to you. Yeah. It was very offensive. You're a penis-fine pizza-no. I'd be allergic of course. Yeah, raw. Right, me. Me, me, me, me, me. Me, me, me, me, me. Me, me, me, me. So you can get tickets to Flusie now. Yes. You can. Yes, you can. Okay, wonderful. And the podcast is called Single Ladies in Your Area. Now we're going to do a dessert. We say make a dessert. We're going to make you a Coke float. Now, why a Coke float? Do you tell? I used to have, there was this place in Canterbury where I grew up and it had Coke plates and they were so, it was so exciting. I think it's maybe that kind of like American diner kind of thing. It feels now quite a childish thing to say. But like, have you had one before? No, never. Never. Wow. I never drink fizzy drinks and stuff. We've talked about this before on Dishware. Like American food felt really glamorous and exciting. Yeah. A Coke float. It's ice cream and a Coke. It's f***ing disgusting. But I will take one. But when you're a kid, you're like, wow, America. Good food. Fine dining. What are we going to do? Want to drop me to let you know my recipe? Yeah, go on. Yeah. Three pass Coke. No, we're doing Coke ice cubes. So you're not watering it down. Oh, wow. Coke ice cubes. For a little bit Coke. Put the ice cream in. Wow. This is my kind of recipe. Right, right. Right, right. Yeah. Let's get it on there for fun. We're going to do vegan ice cream for you. Yeah. I believe you want it to salted caramel. Yeah. Yeah. Yeah. Yeah. So we're going to do that. Amazing. And we're going to... Well, maybe we'll have that as well. Maybe. Yeah, let's just do it. Easy. I'm off to the kitchen. Go on, man. I'm getting my chef white, son. Okay, so our Coke floats have arrived. They look gorgeous. Love this. So you meant to smush the ice cream? Oh, I just smushed it in the oven. You smushed it in the oven. You have to smush it a bit. Smush it a bit. Well, I think it's nice to let the guest smush. Wouldn't you say that? Yes. Yeah, like... Well, you've done a very big, a big ice cream. Oh, really? Oh, was it? Yes. No, I mean, I don't know what's right. Yeah. But, um... Mmm. Sorry. Yeah. I... Ah, mmm. No, no. Like a fizzy milkshake. What do you think? It's just... Well, I don't like... I'm not a sugar person, so for me, it's so sweet. Oh, then this is, yeah. I like it. I like the nuttyness. I like the nuttyness, well, yeah, it's, um... I like the nuts coming through, you know, that. Yeah. I think it's actually very sophisticated, really. Don't... Don't... Don't have the coke flow. I'm getting the nuts, yeah. I'm getting the nuts. Yeah, I'm getting the nuts. You see, a nice, quite licorice. I'm getting the nuts. I'm getting the nuts. Yeah, there's an aftertaste of black currant. Don't touch me. Don't touch me. Don't touch me. Don't touch me. But isn't there nuts in this? Two nuts. Yeah! There is good vegan. This thing that's blitless over your black jumper in a minute. Yeah, yeah, yeah, yeah. Mmm, I like it. Yeah. It's hard to drink. Harriet, should we do your fast food quiz? Yes. Okay. Harriet's vegan. No eggs. Mmm. Okay. And what is... I do like eggs. I make eggs. Well, my mum has chickens, so I'll eat their eggs because I know that they're happy chickens. If I know the chicken, I'll eat their eggs. So if you don't know... That's what I'm reporting. No, no, no. If I have a personal relationship with the chicken, I'll eat their eggs. Fine. Okay, yeah. Okay, so say you have a personal relationship with the chicken. What is your favourite way to eat that chicken's eggs? Poached. Poached. Okay. Really nice. What's your favourite sandwich filling? Oh, no, this is like the enemy, I can't say. They have one at M&S years ago. Boo! Booo! Booo! Dinty. That's all right, but what's the filling? It was like a roasted vegetable with... I mean, I can't have this now, but like, as that ziki kind of thing, it was so good. All right, sounds good. Do you have a favourite herb? I've never been asked that before, but I recently discovered sage. Oh, yeah? Yeah. It's my opener. We love sage. Yeah, I didn't know. It's nice, isn't it? If you sprinkle it in the roasting tin, yeah. It's very nice. We love it. Yeah. It's cinnamon herb. Spice. Spice. Okay, well, sage. Sage. So we'll take the spice. We'll take the spice. Harriet, what's the best crisp? Well, I mean, it's salt and vinegar. Yeah, correct. Thank you. It is a test. Yeah. Yeah, so am I going to be mugged on this? Yeah, it's salt and vinegar. Do you have a favourite chocolate bar? The vegan options are a bit leak, I would say, but it used to be mini eggs. They were my... Oh, like Cabbage Cream Egg. Yeah, the cream eggs and mini eggs, both of them, any of the Easter ones, I mean, they're so good. Oh, the top of the list. Oh, yeah. Do you use Sunday roast? Well, you wouldn't really, or would you be a good one? I would love to do a... I love the vegan Sunday roast, and I would love to be able to cook one, and it's a lifelong goal. Okay. To have people round and cook a Sunday roast is... Yeah, you could do a vegan one. I like it, no, bro. Let's come and cook. Can't have a nut roast, bro. Oh, you can't have a nut roast. Oh, yeah, come on, nerd. Shit. But you could have some side, like vegetable teriyan or something. Thank you. You could do that, yeah. Yes, yes. What would be your favourite vegetables on a roast? I mean, I love... It's Yorkshire pudding. That's not a vegetable, is it? It should be. It should be. I said it, I realised, yeah. I Yorkshire pudding, that's my... Yeah, that's my number one. Harriet, what's your favourite kitchen utensil? Um, spatula. Oh, you love that. It's fun. I mean, it's just... It's a bit of fun. It's a bit of fun. It's a bit of fun, yeah. Next question, what do you do with your spatula? I do that private thing. Thank you, I love it. Okay. We come to the end of the show question, Harriet. Do you have a chance to win this Waitrose Goody Bag? All you've got to do is answer the question in this envelope. Very sticky envelope. Hi, Harriet. Tell us the one change you would make in the world of dating that would drastically improve the lives of single ladies everywhere. I think men. Right. That's the delay. That's all I have. I've been told that's actually the correct answer. It's very, very... Thank you. Thank you. Yes, thank you. Absolutely no hesitation. Oh, man. Yeah, don't. Man. Harriet, thank you so much. That was very nice. You're welcome to see it. Thank you very much. That was so fun. You can see Harriet on tour in the autumn time. Yes. So make sure you go see Fluzie around with her applause for Harriet everybody. It's really nice. Thank you. Massive thank you to Harriet for coming in. I really like her. Yeah. I really, really enjoyed spending time with her. She was very easy and natural and chatty and... Yeah, she was fantastic actually. I liked her a lot. Hey, we've got a comment from Instagram that I wanted to share with you because this actually works really well after what Harriet was saying. This came in... Oh, it was a while back after Tim Key's episode. Yeah. And it was a bit of a fan favourite anyway. People loved Tim Key. Yeah. But we posted Tim's fast food quiz and we got this response from someone called Caliqella on Instagram. They said about Tim Key, great guest, but why do so many people not know what a herb is? Which one's a herb? Is that the same as spices? No, so rosemary basil. Yeah, rosemary basil. Well, we had that today with Harriet. I know. She said with cinnamon. With cinnamon. I did not notice that. But people apparently are like perplexed at herbs. I mean, it's not a question you're asked on the... ...but we've ever been asked. And they get it muddled up, yeah, with spices. But maybe because a lot of people probably maybe have herbs in all those little jars where you have all the spices and they sort of put it together. Because actually dried herbs are great for lots of things like dried oregano, dried rosemary. You know, you can use it if you haven't got it. That's true. So we shouldn't diss a dried herb. They're always good. No, maybe that's the connection. That's why people are... Because we're in the same shells. You have all those little pots and you know, people put them together. I think my favourite answer to the herb fast food quiz question was Peri Edwards when she said... Yeah, I just got from Mixed Herbs. Mixed Herbs. Yes, that was brilliant. Mixed Herbs. And actually not a bad answer. Great answer. No herb offence to anyone. Exactly, yeah. Herb offence. But if you do want more herb education, then you can email us if you want dishatwaitress.co.uk. And yeah, get in touch with us. It doesn't have to be about herbs, but if you ever want to, please feel free to get in touch with us. Yeah. Well, thank you for listening. Thank you for watching. Thank you. We'll see you next week. We will. If that episode has left you wanting more, find us on Instagram, TikTok and YouTube. Just search DISH. If you want to make any of the meals I cook on DISH, head to waitrose.com forward slash dish recipes for all the ingredients and the recipes. DISH from Waitrose is a cold glass production. Waitrose, the home of food lovers.