Hi and welcome to another episode of Desert Island Dishes with me Margie Broadhead.

Thank you so much for listening and for subscribing. It honestly makes me so happy to have so many of you

on board each week. So if you are enjoying the episodes, do be sure to subscribe. My castaway this week is Dolly Alderton. I went round to her

gorgeous flat on a rainy Monday morning and we just had a really lovely chinwag. Dolly is friendly,

funny and super successful, but also charmingly self-deprecating. We discuss a mutual love of all

things Nigella, a love of butter,

bread, and the joy of having a side of carbs when you're already having carbs. Dolly has a

complicated relationship with shortbread, which we explore, as well as the idea of using food

to make friends. We all do that, don't we? Anyway, enjoy.

My castaway this week is Dolly Alderton. Dolly is an award-winning journalist who has written

for the Sunday Times, the Sunday Time style, GQ, The Telegraph, Mary Claire, Red Magazine. The list goes on and on.

She writes and directs for TV, has made short movies, has written storylines for both Made in Chelsea and E4's Fresh Meat.

Dolly was also the weekly dating columnist for the Sunday time style, and she has a weekly newsletter

called The Dolly Mail, which is a huge hit and is growing by the day, probably by the hour.

She also co-hosts a social commentary pop culture podcast called The Highlo with Pandora Sykes,

which has taken the world by storm, as they've already had over half a million downloads.

Dolly has been quoted as having said, in a world of no consequences, I would eat mac and cheese

for every meal of the day, but there must be variation in life, light and shade, indulgence

and restraint, red lester and nutritionalust, a girl after my own heart.

And so welcome, Dolly.

Thank you so much.

I was trying to do my best, Kirsty Young Impression there.

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