We serve Florence Pugh a Christmas feast with an Italian twist | Dish Podcast | Waitrose

And this looks sensational. Oh, I dropped a sprout! Wait, no, five seconds, five seconds! Oh, no, no, there's too many! Hello, and welcome to Dish From Waitrose, Christmas special in my kitchen with me, Nick Grimshaw, and Angela Hartnett. Hello! In charge of cooking, and our special Christmas guest is... Ta-da! It's Florence Pewinson Sprout! Winston Russell Sprout! Thank you! I picked them myself in exactly the same tupperware that you've prepped everything else. You are a good guest. Such a good guest. Thank you. Right, let's make a cocktail. Okay. And you have a recipe that you're going to share with us, I believe. Basically, I got my gran into drinking hard liquor, which is always a great thing to do when she's in her 80s. Yeah, and good this time of year. Yeah, great this time of year. Very festive. It will sometimes change, but we're going to do a martini. It's just like a concoction of all the things that I know that she likes in the cocktail. Grapefruit's her favourite fruit, so we're going to do a bit of squeezed grapefruit, and then some chambord, and a little bit of elderflower. Shakey, shakey, shakey. That will be in the bottom of the glass. And then just make it look really sweet and naughty. Do you want to... Juice this. Do you want to juice this? Yes, I'll juice this. How often do you have your family round for stuff? Are you quite hosty? I'm very, very hosty. I've always got two glasses in the freezer just in case people want a martini. Oh, now it's stuck. Sorry, it's our first time in a kitchen. There we go. Oh, so it goes in that way. That does make more sense. How many times have you used this? Oh, like for like every day for eight years. Not joking. Okay, done that, done that, done that. Done that, done that. Done that, done that, done that. Okay. Angela, are you worried about your job seeing as it's two professionals? What are you doing with your hands? I'm just doing a sort of massage. That's lovely. Is that okay? What a lovely day for the grapefruit. That grapefruit is like, oh yeah. It's loving it. Grapefruit is, I think it's the chicest fruit. It's very pretty. So chic. Imagine having a dress looking like that. Oh, oh yeah. All the women just like, mmm. Do you want a bit of that? Yeah, do it. I think a bit of this much. What do you think? Love this. I'm going to have a bit more actually. Oh yeah, a bit more. It's Christmas. It is Christmas. And then we can have a bit of that. Bit of that? Oh no, wait, hang on. I don't want that. No? Do you have a strainer? Oh, do I have a sieve? Oh, you're right here. Blanca. Oh, there we go. I do have a sieve. Oh yeah. And then we can put that back in there. I just want to get a bit of the sharpness in there. How is it? Mmm. Is it good? Mmm. Oh. Mmm. Yeah. I know, it's good. Yeah, I want to put some mint in there though. Oh, that's really good. That's fun. Do you know what's good? What? Ice cold as well. It's ice cold and it's refreshing. Okay, quickly wipe. Yeah. Oh yeah. Like you're cleaning it. Nice and pink. Yes, love. See, it looks like there's nothing but fruit juice in there. Does that have a name, this? Granny Pat's Potion. That's really good. That just came out of my brain just then. Granny Pat's Potion, I feel, is going to be my Christmas drink. Okay, here we go. Ready, Ange, for one of Granny Pat's Potions? Oh, is this Granny Pat's Potion? Granny Pat's Potion. Cheers, Merry Christmas. Fran's going to be so jelly when she hears us drinking this. Little Granny Pat. But the world knows Granny Pat because Granny Pat has done some red carpets. Where did she go and do the red carpet? Or was it a fashion meet? The first one was the Don't Worry Darling premiere at Venice Film Festival. Oh yeah, she came. When I finished the red carpet, I saw her standing there. And she was in her beautiful cream outfit. And I just asked her if she wanted to come on the carpet with me. And she's like, they don't want to see me. I was like, I think they do. And she was like, oh, I'll go on then. She came out and just... You know when someone does something so beautifully and naturally? It was really, really quite a wonderful thing to share with her. And she was twirling and pirouetting. She was curtsying. And all the photographers were loving her. And then I turned to all my parents at the end. And they were both taking pictures on their phones, just weeping. Oh my god, I bet. Imagine seeing your mum and your daughter together. And Granny Pat. We've always thought she was a star. So it was just like really, really special that everybody else knew it. Now, the reason you are here today, or the way it happened is you put on your Instagram that you love chopping, chatting, and cooking. Yeah. And I saw that. And I messaged you on Instagram and said, oh my god, me and Ange do a podcast which is chopping, chatting, and cooking. And you were like, I want to come on. And I was like, please come on. What do you think instilled that love of the CHs for you? Oh god, well it goes way, way back, those CHs. You know, the CHs. So I grew up in a big family. Four siblings, two sets of grandparents that loved food. Spent most of their lives like talking and eating and creating good food. And that obviously trickled down to both my parents. My dad grew up in a pub and has been running and creating restaurants since he could. And you worked in your dad's restaurant, didn't you? All of the siblings, all the kids, all of our first jobs were in the restaurants. So we're going to get some food in a second. Yes. And you are cooking. But today, there's about 32 things to eat. The menu is out of control today. There's 1, 2, 3, 4, 5, 6, 7, 8 things plus two different desserts. So just the 10. Just the 10. I just saw the dessert. I know. You know, it's my favourite ever. I heard. I'm feeling very nervous about that. We gave it a Google. When someone says it's their favourite, you want to deliver it. Oh, I like all versions. Tiramisu on the way. Oh no, I wouldn't. It was actually surprisingly good. Anyway, I have Em, who's worked for me for years. Yes. And who's brilliant, who came over this morning. We were prepping together in the kitchen. We're going to get the turkey ready, heat up all the garnish, and bring it out and serve it to your food. Oh my God, so hard. I have a dry throat. I thought whilst Ang and Em's are getting the food going, we could do a Christmas quickfire section. Would you go panettone or Christmas pudding? Panettone. Me too, actually. Mulled wine or mulled cider? Mulled wine. Stuff it. I make a great one, by the way. Do you? The smell, though. It's amazing. Oh no. You hate it? No, it just reminds me of being hungover. Like that mulled wine, like it's really- I'm sorry, I actually don't accept that. No, okay. Would you go stuffing or pigs in blankets? Ooh, depends who's stuffing it is, though. If it's Granny Pat's stuffing, then it's Granny Pat's stuffing. It's Granny Pat's stuffing. If it's not, then I'll do pigs in blanket, because it's a safe bet. It's a safe bet. Yule log or mince pie? Mince pie. It's definitely mince pie. Would you have a Yorkshire pudding with your Christmas dinner, yes or no? Yeah. Yeah, big time. Come on. Okay, turkey sandwich or turkey curry? Turkey curry, I think. Okay. Just do it. Okay. I don't have turkey at Christmas. What do you have? Well, classic Granny Pat. She does a goose. A goose. Thank you so much. You need to start serving. Okay, we'll start serving. Would you like a red or white, Florence? You know what? I will do some. You're going to do white. I'll join you. I'll have some white. Okay. And that's the end of the quickfire round, I guess. You won. Am I? I did? Wow. You won. Do I do this to myself? Yeah. Are we all serving ourselves? Yeah, yeah. Well, make us serve yourself. Me too. I'm going to put the wine underneath. And this looks sensational. Oh, no, no. There's too many. No, there's too many. And they're so hot. Oh, no. Put them back on the plate. Should we just put them back in? I'll have these. Where's my plate? I'll have these. I'll actually have these. I'll have these. I don't care. I actually don't care. When you dropped that, you squealed with the dropping, and then continued to drop. Falling. I don't know why. You committed, but in a really annoying way. In the wrong way. Oh, my God. That gorgonzola is so lovely because it's not too... Do you know what I mean? I hate when it's... You know when you eat it and you're like, that's fun. I can only do one mouthful. No, it's not too sharp, is it? It's not too... No, no, no. I think the word is... How do you make that turkey? Because the reason why we don't really have turkey is because the amount of, like, care and love you have to give it, and then it doesn't really taste like much. That's why we stick to the goose. But this is so juicy and so tasty. What do you do to it? It's as if you're putting it in a pillowcase, and you cover it totally with foil, leaving a massive gap so it slightly steams, and then put water at the bottom of your pan, and that helps steam it. Lots of butter, lots of bacon. And it actually cooks quicker because you're steaming it as well, and then take the foil off and roast it. I've just tucked into your stuffing. Please don't talk about this. Please tell me your secrets. Almonds and apricots. And what sausage? Do you use any sausage? Just pork sausage, mate. A bit of oregano in there, a little bit of chilli, a little bit of parmesan as well. I could eat just a large... So there's the twist. Rather than salt, we use parmesan to season it. So that's a little bit. Clever. And a little bit of chilli. So hang on. Sausage, chilli, parmesan, apricot and almond. And sage. I feel like you've... Remember when you ruined Italy for me by making me delicious pasta every week, and then when I went to Italy I was like, ugh, it tastes disgusting here. I feel like you've ruined Christmas now. No. Yeah, like, good luck, Eileen. No, you know what? You're not going to top this. Eileen's great. We've got our own special teaser. Yeah, everyone has different. A bit like how the Americans get Thanksgiving. Thanksgiving. They have a teaser for Christmas so that they have a practice run. Yeah. They know what to buy and what to buy. Really good practice run. Yeah. If you are listening to this being like, oh my god, I've got to make Christmas dinner in five days, go on Waitrose.com forward slash dish recipes. You'll find the recipe on there. Also in the Waitrose magazine, you can get it in there, all the tips on how to do it. And all the food that we eat is obviously from Waitrose. Can I talk to you about potatoes? Because everyone wants to make the perfect roast potato. Florence, what's your roast potato recipe? As you ask that... I know, I'm so bad at doing this. No, I was eating the perfect potato. Oh, okay. Perfect, okay. So tell me, how do you do a roast potato? So, I learned from my daddy's potatoes. And he uses goose fat. And he'll boil them, part boil them until they're like nearly falling apart. Put them in the pan. And usually the goose fat has been like warmed and oiled and all gooey and gorgeous and wet. And then he'll get two forks and scratch them up. Or obviously just like shake them around in your pot. Salt, turn them over, put them in. And then he'll turn them over again so that they're getting on all sides. But it was always growing up, it was goose fat, daddy's roast potatoes. And he'd do them, sometimes he'd chop them really thin so that you'd get like this crispy, almost like a hash. God, like a slicer of a potato, yeah. So he'd get a mass of potatoes and slice them sideways. So you'd get this crispy, crispy thing. And what do you think of Florence's recipe? And what is your recipe for the perfect roast potato? No, this is a delicious, I want to know about this delicious recipe. So pretty much similar. Boil them, part boil them. Shake them while they're still in the pan. So that gives that little fluffiness. And actually I think, I've heard it done before. And I think most of the years I'm running around like an idiot. So I probably don't do it. But people say that you should. And I think Em did it today. Is you basically let them go cold. So all the steam evaporates off them. Before we put them in? Part boil them, drain them, shake them. You know. Then just leave them on a tray to go cold. Then you've got your hot oil in your oven. You know, your goose fat, we did goose fat. And then you put them in? Then you add them in. Is that to get the fry from as cold? So does the temperature going from as cold as possible to as high as possible make you have a crispy fry? It might be that. And I think it's more about getting the moisture out of it. That's the key. Because potatoes are watery. So you evaporate any water out of it. Because it steams off. Is this what happened today? This is what happened today. And I will now get my act together on Christmas day. And get organised. Because I'm normally shaking them. Bloody hell, turkey's ready to go. Because they take a while as well. They do, they take longer than you think. Because you prep them at the same time as you prep your carrots and your brussels and then you realise you've got an hour for them to get crispy. So that I think is how, that's why they're there. And then we put little garlic cloves in towards the end. And they get really sticky. Like adult wine gums. Will you get involved on Christmas day? Yeah. Dad is the main cook. He's a fantastic cook. He needs help. But no one else can be in charge of the kitchen. Which is absolutely fine, I'm the same. Bella will be on serving drinks and getting champagnes out. Toby and I will be in the kitchen. Everybody's doing everything to make sure the whole thing looks great. And you're all quite a fun family, aren't you? You're all quite creatives. And a good noisy family. Very loud. Really at Christmas must be like the perfect time. So is it quite showy offy on Christmas day and everyone does their turn? We've got tamer over the years because we actually see more of each other. Whereas there was a good few years where we were all away from home working and doing things and we hadn't seen mum or dad and hadn't seen gran. And so when we'd all come back to home everybody would have this cool story that they had to tell or this new song that they could play. And so it was like Ta-da! It was like a variety show. It was like the Palladium. And also it was so fun because you'd be quickly learning about your sibling in about two seconds. But no, it's always been loud and lovely and full of food and always a sing song. I love that though. Because I'm from a noisy family. No! I'm the quiet one. That's actually a lie. I'm not joking, I'm the quietest one. What is the volume at your house? At Christmas it's out of control. My brother is foghorn level and my sister's not got volume but our Jane can't stop talking. So when I go to work I love, if I go and do a telly show or come and do Dish, I love a crew because I love lots of people around. Do you like that when you're on a film set? Like the chaos and the noise of 200 people? I actually will sleep best in a room full of people that are setting up for the next shot. I love bed scenes. They are the best. I actually once fell asleep because I'd been doing all of that. It was actually in a movie it was my second movie Lady Macbeth Fair enough, you're asleep. There was one take I'd done a whole set up where they'd done all the lighting and they were ready to shoot and I was still in sleeping mode obviously and the scene was that I would be asleep and then after some time I would wake up and then the action for the sunrise or whatever would happen and so Will the director was like ok so Florence in your own time you're obviously going to be sleeping and then you wake up in your own time and we'll just be filming you're waking up and it's exciting and I'm like yeah yeah yeah so I close my eyes fall asleep they're filming and then eventually part of my brain is like oh **** and I wake up in a startled like I'm like acting waking up like anyway he calls cut and he comes over and he's like yeah good good so I think next time we'll just shorten the sleeping bit and I'm like oh oh really it was 40 minutes that was just a little thing that I was trying I was just giving that a go I bet when the director saw you sleeping like wow this is really good I'm like the dribble the lady Macbeth dribbling ok oh that was very fair oh what else you got a little post it note Florence looks like she's about to do a CGI movie I'm the Christmas tree oh Christmas tree oh I'm so excited I'm so excited for this oh wow Ange oh my god Ange wow it was so good the post it note wow Angela happy with that I really wanted to sing Florence Pugh to the tune of Agadu has that ever happened to you are you going to do it right now I think so but make eye contact with me Florence Pugh Pugh Pugh push pineapple shake a tree Florence Pugh Pugh Pugh I think that would be nice for you at like wedding day well you have enough contacts to get in on the phone with I think whenever you choose to get married or die a lovely song either a funeral or walking down the aisle if I die you have to pop up Florence Pugh Pugh Pugh you were stripping Florence Merry Christmas round of applause for Florence Pugh everybody thank you Florence cheers that was really lovely best guest to end it all that was our last one of the year Merry Christmas