Nick Grimshaw

So you have to sort of turn the lamb and just scrape, sort of move it at the bottom so they don't stick and burn.

Because once something starts to burn, then it will season all with burn.

It's really good.

You know, so that's... It's really good.

Yeah, exactly, yeah.

Oh, my word.

It's very good.

Thank you.

Do you make a curry at home, Ange?

So I don't normally make curries at home, but actually some of these recipes, and I'm not saying it because it's the Waitrose podcast, but they work and they're brilliant.

And they're easier to do.

And I like the idea that I'm always about... I have lots of people over for dinner quite a lot of times.

And I just like one pot on the table.

I don't want a plate up for 20 people.

I just want a couple of plates on the food, everyone helping themselves.

And I think curry's brilliant for that.

You just let everyone get on with it.

What made you want to be a chef, Ange?

So my grandparents are Italian immigrants and came over after the First World War and set up fish and chip shops and cafes in Wales.

And then the three brothers came up to London...