Waitrose

How to make the perfect dauphinoise potatoes | Rob Brydon | Dish Podcast

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In this festive episode of Dish, Nick and Angela are joined by the beloved Welsh actor, comedian and broadcaster, Rob Brydon MBE.

Rob’s career began on radio before his BBC Two mockumentary Marion and Geoff put him on the TV map in 2000. Career highlights include his portrayal of Uncle Bryn in Gavin and Stacey, and The Trip with Steve Coogan, a sitcom that has now reached cult status. Rob has presented the BBC’s Would I Lie to You since 2009 and hosts his own podcast, Brydon &, which is now in its seventh series.

Nick mixes a gin & tonic for Rob, while Angela prepares a rib eye steak with tarragon, parsley & garlic butter, potato dauphinoise by Julius Roberts and roasted cabbage with anchoïade by Tara Wigley. The experts at Waitrose pair this with a Terre Da Vino Barolo Riserva DOCG.

Rob Brydon is the epitome of entertainment. Having supplied a very detailed email on his food preferences, Nick and Angela dive into his thoughts on condiments, his passion for kiwis and his problem with mushrooms. Rob talks about the Gavin and Stacey Christmas Special and treats us to a selection of his incredible impressions!

Find Angela’s Christmas menu with Dishpatch, the restaurant quality meal kit experts, on Waitrose Entertaining: waitrose.com/ecom/shop/browse/entertaining/dishpatch

Shop Christmas trees and the Wisdom & Wonder range, as seen on Dish: johnlewis.com/wisdomandwonder

All recipes from this podcast can be found at waitrose.com/dishrecipes

A transcript for this episode can be found at waitrose.com/dish

Find all Dish episodes here:

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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help.
Send your dilemmas to [email protected] and she’ll try to answer in a future episode.

Dish is a S:E Creative Studio production for Waitrose

How to make the perfect pork crackling | Matthew Macfadyen | Dish Podcast

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Born in Norfolk, Matthew Macfadyen has just celebrated his 50th birthday. His father’s job took the family overseas when he was young and he grew up in places like Indonesia, before returning to the UK to attend RADA.

Matthew’s career began on the BBC show Spooks in 2002. From there he went on to star in Frost/ Nixon in 2008, Robin Hood in 2010 and The Three Musketeers in 2011. Matthew played Tom Wambsgans in the smash-hit TV series Succession, winning BAFTAs, SAGs, Emmys and Golden Globes for his performance. He is here to celebrate his appearance in the Waitrose Christmas advert.

Nick mixes Matthew his favourite drink, tonic water and bitters while Angela prepares porchetta with salsa verde & crackling. The experts at Waitrose pair this with a Primitivo from Puglia. Our trio tuck into the No.1 red velvet bauble dessert for pudding.

Nick and Angela quiz Matthew on his biggest roles. He talks about his favourite food, what his plans are for Christmas and shares why he will not make his wife, Keeley Hawes, her favourite sandwich.

Find Angela’s Christmas menu with Dishpatch, the restaurant quality meal kit experts, on Waitrose Entertaining: waitrose.com/ecom/shop/browse/entertaining/dishpatch

All recipes from this podcast can be found at waitrose.com/dishrecipes

A transcript for this episode can be found at waitrose.com/dish

Find all Dish episodes here:

Follow Dish:

Follow Waitrose:

Follow Nick:

Follow Angela:

Follow S:E Creative Studio:

We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help.
Send your dilemmas to [email protected] and she’ll try to answer in a future episode.

Dish is a S:E Creative Studio production for Waitrose

How To Make Triple Cooked Chips | Cookery School | Waitrose

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Learn how to make the ultimate chunky, triple-cooked chips with Chef Tutor Becca McGonagle – perfect for a special occasion or as a weekend treat.

Using Maris Piper potatoes for the perfect outer crunch and fluffy centre, these chips make for a great accompaniment to steak, fish or just on their own as a special treat. Serve with a sprinkling of sea salt and your favourite sauce. How will you serve your chips? Tell us in the comments below…

We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
2 large Maris Piper or King Edward potatoes, peeled
2L vegetable oil, for deep frying

Click here to view the full recipe |
Click here to learn how to cook the perfect steak |
To find out more about our Cookery Schools and to book onto a class, click here |
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How To Make A Victoria Sponge | Cookery School | Waitrose

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A Victoria sponge with a buttercream and jam filling is an all-time favourite of Chef Tutor Helen Carey – watch how she makes a classic bake.

Helen talks through how to make the perfect Victoria Sponge cake step by step. The light, fluffy sponges are sandwiched together with sweet vanilla buttercream and raspberry jam in this recipe but you could try using strawberry, blueberry or cherry jam, or even lemon curd instead. Dust with icing sugar as a finishing touch.

We are the only supermarket to have our own Cookery Schools. You can join Helen and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
225g unsalted butter, softened, plus extra for greasing
225g self-raising flour, plus extra for dusting
4 large eggs, at room temperature
1 tsp vanilla bean paste or extract
225g golden caster sugar
1-2 tbsp milk

Buttercream filling
125g unsalted butter, softened
125g icing sugar, plus extra for dusting
½ tsp vanilla bean paste or extract
130g raspberry jam, stirred to soften

Click here to view the full recipe |
To find out more about our Cookery Schools and to book onto a class, click here |

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How To Make Hollandaise Sauce | Cookery School | Waitrose

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Hollandaise sauce is great with British asparagus or Eggs Benedict – chef tutor Alfie Saddington shows us the perfect recipe.

Rich in flavour, this hollandaise recipe uses Waitrose No.1 Longstock Gold Eggs, which have vibrant yolks for a deep yellow sauce that’s rich in flavour. Just pour over steamed British asparagus, fish or use on brunch dishes.

We are the only supermarket to have our own Cookery Schools. You can join Alfie and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
50ml white wine vinegar
½ lemon, juice
4 No.1 Longstock Gold eggs, yolks only
250g unsalted butter, melted

To serve:
2 x 400g British asparagus, trimmed

Click here to view the recipe |
Click here to learn more about our No.1 Longstock Gold Eggs |
To find out more about our Cookery Schools and to book onto a class, click here |

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