Rose Matafeo, marmalade pork belly with soy and ginger and an Asahi

Dish

Cold Glass Productions

Comedy, Arts, Food, Society & Culture

4.8 • 2.3K Ratings

🗓️ 18 October 2023

⏱️ 34 minutes

🔗️ Recording | iTunes | RSS

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Summary

Nick and Angela welcome a BAFTA-nominated actor, writer and comedian to DISH HQ. Rose Matafeo was born in Auckland and began doing stand-up at 15. She moved to the UK in 2015 and three years later her debut show Horndog won the Best Comedy show award at the Edinburgh Festival Fringe. Having conquered the stage, Rose turned her attention to TV writing and, while on a long-haul flight, created the super successful Starstruck with her best friend Alice Snedden. You can watch all three series now on BBC iPlayer. To celebrate the new Waitrose Japanese Menyū range, Angela prepares a delicious Japanese-inspired meal of edamame with chilli and garlic salt, followed by a recipe by chef, Yuki Gomi, marmalade pork belly with soy and ginger served on steam buns with a shredded quick pickled salad. Nick mixes a mizuwari, a Japanese whisky cocktail to open proceedings and Rose has an Asahi with her meal. Rose entertains Nick and Angela with stories of childhood dinners in New Zealand and her passion for rom coms. And we find out why fellow comedian and friend, Nish Kumar, may be off her Christmas card list. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Dish from Waitros is an SE creative studio production.
0:03.6	At Beyond Meat, our story begins in fields,
0:07.6	where farmers plant crops like peas and favibines.
0:10.8	From these we get protein, which we use to create our plant-based meat, such as the
0:15.8	Beyond Burger and Beyond Burger chicken style, which tastes delicious and bring goodness to the plate, no sacrifice required.
0:25.2	Beyond meat.
0:26.5	There's goodness here.
0:28.4	Come join us. This podcast may contain some strong language and adult themes.
0:37.0	Oh, hello and welcome to DISH from waitress. I'm Nick Grimshaw and I'm Angela Hartnett.
0:48.0	Hi Angela Hartner. Hello Nicholas Grimshaw. How are you?
0:51.0	How are you? Very well, thanks, and your good self?
0:52.7	Yeah, really good, thanks, me.
0:53.9	What you been up to?
0:54.9	I've been away filming.
0:56.8	So I've not been around and I've not been at home,
0:58.7	so it feels like a real street.
1:01.1	It was really fun, really enjoyed it, can't say what it is.
1:05.0	Okay. It's not like a Marvel film or anything. It's not that exciting.
1:08.0	But you know I missed, which I've never ever missed before.
1:11.0	Me? Well you, obviously. But I... ever missed before. me?
1:13.0	Well you obviously, but I really missed cooking.
1:17.0	Oh.
	...

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