Dish
Nicola Coughlan savours our chipotle & lime roast chicken with smashed Jersey Royals
29 Apr 2026
Chapter 1: What is Nicola Coughlan's connection to food and drink?
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Chapter 2: How does Nicola Coughlan describe her character in Big Mood?
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Dish from Waitrose is a Cold Glass production. This podcast may contain some strong language and adult themes. Hello, welcome to Dish from Waitrose.
Chapter 3: What unique dish is featured in this episode?
I'm Nick Grimshaw. And I'm Angela Hartnett. And we are here at the Dish table. The very one. For another episode of Dish. It travels with us wherever we go. It sure does. I'm trying to think when I last saw you, I think it was in the French house. First of April.
For Pints Day, a huge day that happens because the French House, a famous pub in Soho, in the middle of London, where Angela's other half, our friend Neil, is the chef.
Chapter 4: What are Nicola's favorite food essentials?
And they only serve pints in a half measure. Famously so. So you go in and you have a little half. On April the 1st, they do Pints Day, where you go and get a pint. And they do this for a great reason, don't they? Well, it's a charity.
What Leslie's always done for however many years, she gets famous people or well-known people that go into the French shows normally and they come and pull a pint and it gets auctioned off for the people there for charity. And it goes to the Soho School. And so there was Toby Jones was there. There was Maxine Peake there.
Chapter 5: How does Nicola Coughlan feel about cooking gadgets?
Suggs has done it in previous years. You know, Lorraine Chase was there. They've got loads and loads of people in. And then she always asks us and we do it together.
Mm-hmm.
And we did £1,000 for one pint of beer. Well, we did two, one each. But a pint of beer each, which was incredible. The pub is packed, by the way, when this happens. It's nuts.
Chapter 6: What is Nicola's approach to food preferences and dislikes?
We went, me and Ange, and we were the sanest people there.
by a long shot it had an energy of like an afters yeah um it was a lot of fun it was lots of fun did you know that lily allen turned up well no because neil had texted her but she quite goes in there quite a lot now her and neil chatting away talking madelines and all the rest and so he so lily different types of madelines yeah yeah he's got his madelines and she's got her madeline
And so she texts Neil about a table and then Neil goes, well, would you fancy coming to pull a pint? She goes, yes. She goes, but I can only come at 6pm. And he goes, she can only come at 6pm. I said, well, tell her it will be over by then. But fair play, she turned up at 6pm. She gave some money. I think she might have even pulled a pint or something.
Chapter 7: What insights does Nicola share about her acting career?
There was no one there to buy the auction. But she turned up. She turned up. Lily, next year, come at two o'clock. That's all we ask. Yeah, come a bit earlier, please. Come with me next year. Madeline's on the house. Yeah, exactly. Today, a great guest on Dish.
Chapter 8: How does Nicola balance her roles in Bridgerton and Big Mood?
Nicola Cotland is someone that we've wanted on Dish for ages. Forever. And we had her two years ago. Did we? When you were in Japan, so she couldn't. That was her moment. Oh, really? And then she's been so busy ever since. Uh-huh. But now we have her. But now we have her. Yes. Finally. I actually spoke to her yesterday. I interviewed her for the radio. Fantastic. And we had a really great time.
Yeah. So she was so looking forward to it. Excellent. She was like, I can't wait for dish tomorrow. Oh, excellent. So she's ready. So we'll get Nicola in a second. But first, should we talk seasonality? Well, we're going to eat these with Nicola. May, just around the corner. What are we talking about what is in seasonally? Jersey Royals. A Jersey Royal. Do you like a Jersey Royal?
I love a Jersey Royal. See, I'd make this for like a potato salad. Yes. Or I feel like it's potato I'd have cold. You could, but not fridge cold. Not fridge cold. Do you know what I mean? It's a bit of a salad potato. Or like in a tuna nisswa. Yeah, or you could cut them in half, just roast them in some olive oil, some rosemary and garlic. They're from Jersey. No way. Yes, but...
They're only available April through to sort of June time, which is at their peak perfection. And they have that thing where they call a PDO status. So this potato, no other potato can be named a Jersey Royal unless it is grown in Jersey. Oh. And because of the soil and the sea climate, they have that quite unique taste. I think they're quite irony. That's what I say.
It's sort of a bit of nuttiness and a slight sweetness. But they are delicious and you don't have to peel them. How are we going to cook them today?
Going to cook them totally until they're soft and then I'm going to toss them with some coriander, some butter, some olive oil and chilli and then put them in a roasting tray and then slightly squash them so that they break down slightly and roast all over. Yeah, that'd be good with the chicken we're having. There's our Jersey Royals. Jersey Royals, very in this week. Very in, everywhere.
Should we get Nicola Coughlan in? Definitely.
Welcome. How are you? Thank you for having me.
Very excited. This looks amazing. I know, I'm very excited. That looks amazing. There's nothing better than a roast chicken. I agree.
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