Angela Hartnett

speaker
6,852 appearances 29 recordings 1 series first heard Nov 2025 last heard 4d ago

Angela Hartnett’s voice in public audio — every appearance, attributed to the second.

Trend

recordings per month · last 12 months
5 · Jul OctJan 26AprJulnow

Recordings per month over the last 12 months — 29 in all, peaking in Jul 2026 with 5.

Appearances

newest first · ▶ plays the moment
By um Paul Gamble. voice-verified
Um, and then we've got a lovely salad there, sort of radish, mange tout, sesame seeds, lettuce, and spring onions. voice-verified
And then we got fries. voice-verified
Yeah, so we basically make a marinade first. voice-verified
We've got lime zest and juice, miso, chili flakes, garlic, and we mix that really well with some butter. voice-verified
Then we add some finely chopped coriander and basil. voice-verified
And then what we've done is gone down the back of the chicken and taken down the the backbone. voice-verified
And then you flip the chicken back onto so the breasts are up and then you squash it down and then literally lightly lift the skin off the back of the chicken and then put all of your marinade underneath the skin of the chicken. voice-verified
So underneath the legs, underneath the breasts, all that butter, that miso. voice-verified
And what it does it so it keeps it one, it helps with the cooking, so it keeps it really nice. voice-verified
And moist. voice-verified
Wow, it's nice. voice-verified
Wow, it's moist. voice-verified
Because it's spatchcogged and flat, it cooks a bit more evenly, and then you get this lovely roasted skin, and it also cooks quicker. voice-verified
We marinate for about two hours, then it cooks in the oven for about an hour and a half, and then we finished it with this crumb of chopped parsley, chopped fine chili, and some fried onions that you can buy in electro. voice-verified
So it's really lovely little fried onions. voice-verified
I love those. voice-verified
This is voice-verified
Thank you very much. voice-verified
That's it. voice-verified
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