Shadowing Practice: Nicola Coughlan LOVES pickles | Dish Podcast | Waitrose - Learn English Speaking with Video

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Nuns are immortal.

Nicola Coughlin is here, everybody.

Two and a half minutes in is Johnny Bailey's lovely bottom.

I get told off by my mom quite a lot.

She thought it was Downton Abbey, and I was like, it's not quite that.

Chipotle lime roast chicken with quick pickled onions served with smash roast Jersey Royals. So good.

Really, really yummy.

I don't think I'm a natural tent girly.

I have a lot of respect for indoor plumbing yeah i

think that's a really wonderful great invention i would love to come around to your house

and you turn the frayer rusher books into a lamp

hello welcome to dish from waitrose 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 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 1st 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

and they only serve pints in a half measure famously so

so you go in

and you have a little half on April 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.

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

and we did a thousand pounds for one pint of beer well we did two one each yeah

but a pint of beer each which was incredible

so we were the pub is packed by the way

when this happens it's nuts and we went me and ang

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 madeleines and all the rest and

so he so lily different times are madeleines yeah yeah he's got his madeleines

and she's got her madeleine and so she texts neil about a table

and then neil b neil goes well do you fancy coming to pull a pint she goes yes she goes

but i could only come at 6 p .m

and he goes she can only come at 6 p .m

i said well tell her it will be over by then

but fair play she turned up at 6 yeah she gave

some money i think she might have even pulled a pint

or something there was no one there to buy the auction

but she turned up she turned up yeah lily next year come at two o 'clock

madeline's on the house yeah exactly um today a great guest yes uh nicola coughlin is someone

that we've wanted on dish forever and we had a two years ago did we

when you were in japan so she couldn't that was her

that was her moment oh really and then she's been so busy ever since

but now we have her

but now we have her yeah finally um i actually spoke to her yesterday i interviewed her for the radio

and we had a really great time yeah um so she was

so looking forward to it excellent she was like i can't wait for dish tomorrow oh

so she's ready so we'll get nicola in a second

but first should we talk seasonality well we're gonna eat these with nicola

and may just around the corner what are we talking uh

about what is in seasonally jersey royals a jersey royal i

love a jersey roll see i'd make this for like a potato salad yes

or i feel like it's a potato i'd have cold you could

but not fridge cold not french cold i mean it's a bit of a salad

or like in a tuna niçois yeah

or you could cut them in half just roast them in some olive oil some rosemary

and garlic but 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 now this potato no other potato can be named a jersey royal unless it is grown in jersey

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 a sort of bit of nuttiness

and it's like But they are delicious and you don't have to peel them.

How are we going to cook them today?

We're 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, they'll be good with the chicken we're having.

Ready.

There's our Jersey Royals jersey royals very in this week very in and should we get nicola coughlin in definitely

how are you thank you very excited this looks amazing i know we're very excited

that looks there's nothing better than a roast chicken no i

agree truly there's not come on in then let's get your drink yeah thank you

so much we're going to start with a champagne for you

madame what a treat i'm thrilled to be here thank you

so much time to welcome our guests on dish she has

wowed millions of viewers uh in bridgeton dairy girls big mood as well yes you may not know this

but she is the queen of pickles nicola good morning good morning good afternoon and welcome Good day.

I think I'm prefixed from saying good morning.

No, that's perfect.

For morning gravy.

Of course, yes.

100

Good morning.

101

I would furthermore like to be known as the queen of pickles.

102

Well, you will be.

103

Because I do love pickles that much.

104

You do?

105

But I'm like, I will take that.

106

I have a bag that says pickle on it that I use for work.

107

Oh.

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Like it's...

109

Filled with pickles.

110

Filled with pickles.

111

Filled with brine.

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I'm constantly snacking, constantly.

113

And this has been a childhood thing, or you've got it later in life, sort of?

114

I think it's later in life.

115

I think I would pick out flavours

116

and knew I really liked them like a McDonald's burger

117

when I was a kid that I was like I love something in it

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and I don't know what it was and then realised it was the gherkin

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and then realised I could put that flavour into anything so

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if I ever make a sandwich it will always have something pickled in it like rendita peppers

121

and cornichons because it just like

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elevates it I think you're right well we have pickles we

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have an array of pickles for you to enjoy this morning

124

I love some of it pickled I do well it's a

125

salty palette I think we have well welcome Nicola it's so exciting

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that you're with us thank you for having me we've wanted

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you on for ages truly thank you you've been on our list of people

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that we need on dish thank you thank you for finally

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agreeing being here this morning finally finally yes welcome uh we've also got you a champagne

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because we heard you wanted a cheers cheers we wanted a

131

very cold champagne i know women after our own heart you're ticking all my boxes cold drinks i have

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so many questions they're probably gonna be quite annoying

133

but what is what would you say the best way to chill it is because i think

134

because is it true that you can burn champagne and like

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if you put it in the freezer is

136

that a real thing i don't know i know

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that from dynasty is it oh i don't know it's it's

138

out of the line it's some yeah some very posh woman in some show

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that was like the champagne's burnt and sure the caviar isn't burnt i know i wouldn't know i wouldn't believe that

140

i've never heard

141

that i mean i have i don't normally chill it in

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the freezer unless i'm desperate you can get those um

143

but you can get those freezer pouches you put in the freezer they're great

144

or just say yeah yeah classic ways ice

145

but always put a bit of salt in your water okay

146

because that stops it defrosting so quickly that's very clever unless you're

147

so into your party

148

that you're putting your hand in the ice bucket to put ice into your thing

149

which has been known we're gonna go through your likes

150

and dislikes we want to know first of all what's in

151

your fridge what are the essentials for non -negotiables i would

152

say french's deli mustard yes um guindia pickles cornichons um kipi

153

mayo kerry gold butter yes yeah semi -skinned milk i love iced coffee yeah

154

so always have that always lots of ice i got a fridge with an ice maker in it

155

and it's heaven yeah heaven i know they say it's better to drink like lukewarm water

156

but just a really icy water is just the best a

157

bar of chocolate i'm not i'm much more savory salty

158

but like just like a one piece is like nice um

159

and probably i will try and leave this very bougie i will try

160

and leave i was really broke for all my 20s i've earned this right guys

161

but i will try and leave a bottle of champagne in so like

162

if you know you have someone over then it's always a

163

bit chill yeah i think that's a classy move i think

164

that's a good host unlike me who's running around to the local park we're going

165

i think that's great i always like that when you see

166

that in a tv show and someone's popped round or a movie

167

and i open the fridge champagne's already chilled very ad fab yeah very very we love to see it

168

but we heard you got a new double door fridge i

169

did i since i was a kid i always wanted a like a lovely kitchen what's

170

that about i always wanted one of them fridges i don't know what

171

that is it's an american fridge it's really mega yeah

172

because i love sauces condiments all that stuff

173

and my fridge was just tiny and just didn't fit any proper food in it

174

so i was like i'm gonna get a big double door fridge and it is amazing I open it, I'll just go, I love this fridge.

175

It's just like, it's so mega.

176

I was like, this is worth any hard work.

177

I love it so much.

178

Good times.

179

Yeah.

180

Are there any other kitchen things that you do rely on?

181

A kitchen gadget?

182

I love a kitchen gadget.

183

I have, for years, and this is something I could have afforded and probably didn't, but a mandolin with like a stainless steel glove.

184

Because I just think it makes everything look so classy.

185

Yeah.

186

And it's got a chip making function on it.

187

Yes.

188

I love the glove love the glove

189

I'm so clumsy I have so many always cuts and that's the cooking one that's from Christmas dinner

190

Christmas dinner for the first time this year and absolutely burnt myself

191

but always not very good I have two chef's knives I would like to expand my collection

192

but yeah I'm a terrible gadget person I have a robot hoover

193

that I put on every night before I go to bed just

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so the floor will always be clean in the morning for the kitchen

195

because i'm not very tired i will still

196

and i really want robot hoover i feel like i got two dogs

197

and one one attacks the regular hoover like pig does that

198

and i'm like do you really have to be like the dog

199

that attacks the hoover does he does he sleep in your

200

room could do it at night just pop it on before you go to bed could do it

201

and then you get up in the morning you go look at my lovely

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because i hate hoovering it's the most boring of the household

203

tasks oh my god I'm just thinking of the massacre that Pig and Betty would do on a robot hoover.

204

Destroying a robot hoover.

205

It's just dead.

206

Every time I have to pour in the other room, every time I hoover.

207

That's the same.

208

But they're not as noisy.

209

And I think they kind of fear them a little.

210

They're a bit like, respect them.

211

Respect.

212

There's a respect for a robot hoover.

213

I have two.

214

I have one for dancing with a prostitute.

215

I love them.

216

When I got my first good paycheck, that's the first thing I bought my mum.

217

You need a robot hoover, mum i love that

218

but she is obsessed yeah she's obsessed

219

and she just talks to it a bit like it's like a friend

220

but it's very cute and helpful yeah yeah yeah

221

and let's do your food favorites the foods

222

that you love uh pickles we've discussed uh roast dinners you're

223

a fan of love i just think it's a perfect meal yes yeah it's perfect

224

and my mom always sees because i go out for roasts quite often um

225

but she's like what are you getting saying it's almost always the chicken

226

but I just never get sick of it yeah same I

227

just I think it's the safest bet out I think oh I think so

228

because I think I can get the ick a little bit

229

sometimes with like other meats I don't need a lot of other meats I'll eat beef

230

but that can be very fatty and

231

that since I was a kid it's not for you no

232

but I love like you can do like the seasonal veg I had one in a pub on Sunday

233

and it had just the most delicious cabbage in the world on it I love cabbage

234

so much and it just yeah it's great

235

and people don't like have them throughout the year you know it gets really crazy during winter time

236

but i'm like a roast is good any time of year

237

for me slightly changes it was a bit springy uh another

238

of your loves a cheese toastie love a cheese toastie what's going on your are you a purist

239

or do you add things to it i think there's certain foods

240

that i'm like the fancy version is the best

241

but cheese toast you're like the cheapest is the best yeah talking like soft white bread the squeezy one

242

that you can tell there's loads of stuff in like american

243

cheese slices oh the yellow yeah okay then i will use kerrigal

244

because it's like the only butter i'll use but like i love

245

that butter loyalty that's proper yeah yeah it's good

246

but that's good it's good it is i'm a bit yeah

247

i tart around on butters yeah squash it on the pan

248

and yeah i lived with my friend you don't put a pickle in the cheese toastie

249

so i thought you might do

250

that no i i don't know i just like it plain

251

there's certain things i think the things remind you of childhood

252

like yeah we were talking about potato waffles just outside a few minutes ago

253

and like they are so good yeah then with aromat's not

254

so much a thing over here yeah have you even do

255

you know it's sort of like a seasoned it's a savory

256

seasoning right okay very salty there's like msg in it yeah

257

but like that on um that on potato waffle oh it's

258

so good uh other things that you love nicola uh

259

that we found out with ceviche fresh salads soul anything potato based yes i I mean, this sounds like our sort of dream list too here.

260

We also found out that you love bread.

261

You love bread rolls at chowder and you've talked about how great Maltese bread is.

262

Yes.

263

Which we'd not heard of.

264

No, I hadn't heard of it.

265

It's impossible to get anywhere outside of Malta, to be honest.

266

And when I did Erasmus there when I was 19 and we used to walk to this bake, because they used to bake it all through the night.

267

And it was a bakery that like looked like it was from the time of Jesus.

268

It was a hole in the wall.

269

It was this like wood -fired oven and they just used to make loaves

270

and loaves and it's very flat and round

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and this is quite dark on top it is yeah

272

and it's very chewy yeah

273

and what they like to do with it is like they they cut it in half

274

and they rub tomatoes on it in olive oil like a little bit like punk on tomato

275

but not as much tomato on it yeah and just like olive oil

276

and salt and and it feels like

277

because rebecca who works for me she's maltese oh okay

278

and i text her i said what is this maltese bread Mm -hmm.

279

She sent me a recipe because they make it in two stages.

280

So you make like your base rye, if you like, your bigot dough, and then you add it to your flour the next day.

281

But the thing is, it's that wooden oven that you talk about.

282

That's what's going to give it all that crust and that beautiful flavour.

283

It's absolutely delicious.

284

Delicious.

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I'm going to get you some food.

286

Oh, my God.

287

Time.

288

Oh, my God.

289

Time, I know.

290

Okay.

291

I wanted to ask you about any guilty pleasures because you are a great fan of food and great stuff as well.

292

Oh, yeah, absolutely.

293

Is there anything that you're like, oh, I shouldn't be indulging in this, but I am.

294

I feel like super noodles.

295

Yeah.

296

They are good, though.

297

I do love super noodles.

298

I'll try and add a bit to them so I'm not having complete girl dinner, no protein, no nourishment type thing.

299

So sometimes I'll like crack an egg in the bowl and mix it up and pull the noodles through them.

300

Yeah.

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You're like, I'm Andrew Lartner.

302

Yeah, I'm a famous chef.

303

Am I on MasterChef?

304

Am I winning?

305

Like, it's amazing.

306

I'm winning MasterChef that and then some parmesan on it

307

and some spring onions yes i'm like but that's quite tasty yeah

308

because there's i think there's there's a lot of joy to be had in the high

309

and low of food yes if you just like one kind i'm like no no

310

but also like this is a thing not related to anything

311

but my sister this is her favorite podcast by the way no way my sister

312

when i told her

313

that i was coming on it she freaked out she was

314

like it's my favorite podcast she's like oh really excited

315

and my mom doesn't know who anyone is

316

but she knows who you are angela oh very excited i sometimes tell her I know

317

that I'm working with people and just there's no, there's nothing but she knows who you are.

318

Say hello to mom.

319

I will, I will, she'll be thrilled.

320

My parents were like quite strict when we were growing up.

321

So we weren't like, it wasn't a big snacky house.

322

You couldn't sort of just go and get food when you wanted it.

323

But we would sneak from her bedroom

324

and we would get some like white bread

325

and we would roll it up into like this long thing and a glass of orange juice.

326

And we'd go down to her room

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and just eat the like roll of white bread

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and have the orange juice but it was like such a treat for us that's what you're having today

329

that's what we've got here today yeah we've got in touch

330

with your sister it's going to be really special actually wouldn't be mad yeah you're like no no it's pretty good

331

yeah no i really wanted to be allowed to cook as a kid

332

and my mom was like if we wanted to bake with her

333

when we do this she would literally hold your hand yeah

334

and you're like this isn't fun not fun

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so i think now my siblings and i we all quite enjoy cooking

336

because we're like don't have someone holding our wrist

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while we do it you know yeah always nice to cook with someone not controlling your legs yeah exactly

338

but even still like um my mom i i got her a new kitchen was a thing

339

that i got she always wanted one but now

340

when i go home and i cook with her she's like don't mess up my kitchen

341

and i'm like well

342

when you cook things sometimes a mess happens she will stand behind me into a corner

343

and start scooping things into the bin so we get in such arguments

344

and I'm like you can't be behind me when I'm in here

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and it's just like not it's not the one

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and she's a very honest um reviewer right okay my food

347

like it's always scary to try a new cooking thing with her

348

because she wants it specific

349

but then I started to cook um any green veg like

350

just putting it in a pan with a tiny bit of water some butter

351

and some lemon juice like to make like a little emulsion in it

352

because i just think i hate

353

when there's cold veg on a plate yeah like i just hate

354

when there's a bit of weird sad broccoli and i'm like no

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but she enjoyed that yeah my mom as well one of the things

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that my i was my biggest problem yeah with eileen's fantastic

357

cooking was the amount of time she'd boil things oh yeah get

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that broccoli body for like 45 minutes 100 my mom makes

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me laugh bless her every time she watches a lot of cooking shows

360

but every time she sees any chef cook lamb I know I can, I'm waiting for her to say, she goes, that's too pink.

361

I just said, every single time.

362

She's like, that's too pink.

363

I wouldn't like that now.

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And I'm like, I know.

365

Yeah, yeah, yeah.

366

My one does the exact same.

367

Yeah, yeah, yeah.

368

Like watching a professional chef on TV.

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She's like, that's, that's wrong.

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Yeah, she's like, you're gonna give them all food.

371

That's undercooked, they're all gonna die.

372

We also have some of your dislikes.

373

Pork, lamb, goat's cheese.

374

No, not together.

375

It's a nightmare ghost cheese is just i think it's disgusting oh

376

but is it textural maybe no no no no no it's the taste it tastes like like manure

377

or something too i'm just like it's very farmyardy yeah also

378

beetroot no beetroot tastes like moles to me wow i just

379

can't be dealing yeah okay uh you've previously said anything marzipany

380

can get out of my life did i say something you did say

381

that i do stand by it

382

but it's a very intense way of a very intense way of talking about marzipan On the drinks front for likes, we have cold champagne.

383

Yes.

384

Temperature, okay.

385

Temperature, perfection.

386

But it's a no to a coffee?

387

I have coffee, but decaf.

388

I'm not great with caffeine.

389

I can have one like shaky shake, heart race.

390

I'm very sensitive to it.

391

So my friends, I went on holiday.

392

My friend.. have you ever met jonathan van ness yes yes he's a very good friend of mine yeah

393

and we went on holiday together and he was like why don't you like mornings

394

and he was like oh you don't have caffeine that's oh

395

that was just like you know yeah he's up at six like bouncing dancing

396

and i'm like yeah see you at lunch yeah it takes me a

397

while do you wake up like

398

or do you wake up just like naturally always since i

399

was a child yeah always are you well you have to

400

be a morning person i uh yeah i think i am

401

i don't want to say i am i don't think no

402

that's fine you can that's great i'm happy for you thanks

403

nicola yeah me sometimes says like you have the job you deserve

404

because oh well i wake up like

405

and he's all like he's snoozy i wish i was

406

when i was a child this is terrible i don't know why my parents allowed this

407

but i hated the morning so much

408

that i am i just didn't want like the big light on

409

so i remember one morning my dad bringing a lamp in

410

from the living room youngest child can you tell to like

411

put to have softer light in the morning i'm like you shouldn't have allowed this oh

412

because now in the morning i'm like no everything's

413

so bright yes it's a lot bring a lamp in please i know i know please yeah the food's arrived

414

and talk us through what we've got here range yes

415

so we've got a chipotle um lime roast chicken sorry short arms

416

and legs with um quick pickled onions served with um smash roast jersey royals

417

so tell us how you made this chicken and what is the process

418

so this is delicious thank you so yummy

419

so you mix together your chipotle paste that's already made uh from waitrose um sour cream garlic coriander leaves

420

and juice of one lime mix all that together

421

and then you go under the breast of the chicken

422

so sort of between the breast and the skin under the skin

423

and just sort of stuff it all into the chicken talk me through

424

that because i i've never actually done that

425

because i just think oh i feel a bit oh

426

so talk us through is there a pro tip i mean

427

the thing is you're literally it comes away naturally right you know

428

so you literally lift the first sort of piece of the skin

429

and you just gently push your thumb or finger through to open it up

430

and what i did was i opened up

431

and then spooned all the liquid in

432

because it was quite liquidy the marinade put it through there

433

and then with my thumb just massaged it round

434

so it spread evenly across the breast anything left i spread over all the chicken i used the lime

435

that was left

436

because i juiced one line put it through inside the chicken along with the stalks from the coriander

437

and then you roast for about an hour

438

and 20 minutes put it into a roasting tin add a couple of spoons of water

439

so that as it starts to give off all its juices it mixes with the water

440

and that forms your base

441

and then that's all the sauce you've got here you see as well that's good it's delicious

442

and then we're serving it with this lovely quick pickled onions

443

which are basically sliced red onions added some lime juice i added a little bit of sugar

444

and some salt and a little bit of white wine vinegar as well you know

445

but you can make it with just salt and lime juice

446

and red onions it's really really delicious it's really fresh

447

that is a juicy chicken going under the skin under the

448

skin um you know it i covered it slightly with foil at the beginning just

449

so it keeps moist and it steams a little bit

450

and then take the foil off halfway through

451

so then it really roasts all together it's really delicious it's

452

so juicy and tasty and yeah and there's like a little red onion

453

and tomato salsa there yeah this this is really good and

454

so it's just red onion sliced cooked down really slowly not

455

slowly for about 12 minutes till they really cook down

456

and they're soft yeah then you add garlic into their chopped garlic

457

and you also add tinned tomatoes

458

and i also added a little bit of chipotle chili into there as well

459

and then cook that until you have this nice thick paste

460

so good it's really really and garlic goes in the marinade as well in the chicken

461

so garlic everywhere you can feel it yeah

462

and then you've done sort of a smashed roast jersey royal

463

they're really good i love a little mini smash what was your process okay

464

so this is a recipe by check number can

465

and then it's just jersey royals boiled until they're cooked um drain them well

466

and then you mix them with olive oil butter fresh coriander leaves

467

and some finely chopped chili

468

and toss it all in together then into a roasting tin into a hot oven

469

and you roast them for about 35 to 40 minutes

470

and there you have

471

so you've got roasted little coriander there's a lot of coriander here for someone doesn't like coriander

472

but i've done this for you nicola thank you

473

because people who don't like coriander really hate it yeah they

474

do it's all right i love a big fan i'm a big fan i'll make the sacrifice thank you angela

475

and we're serving it with a number one level alberino

476

if you'd like some white wine

477

or would you like some more champagne sure i never say

478

no yeah i mean sure sure why not sorry thank you this is really good

479

if you want to try this recipe or get the ingredients or get the wine the albarino you can go on

480

waitrose .com forward slash dish recipes

481

so go on there and you can find all the information everything's there

482

Angela has also done a step -by -step how -to video, which you can get if you go and follow us on Instagram and YouTube.

483

I had to watch your sex scene with my niece.

484

Why?

485

Because it was on Gogglebox.

486

You never want to watch it with your family.

487

No. Absolutely not.

488

Definitely not if you're in it.

489

No. That's for sure.

490

Like, no way.

491

Should we talk about Big Mood?

492

Yeah, let's talk about it.

493

Let's talk about this.

494

So a brand new series of Big Mood.

495

Big Mood 2.

496

If anyone's not seen Big Mood, fill us in

497

because it's such a brilliant show and it's been so loved

498

and and received so well

499

and it was a huge hit i know the first series

500

for for channel four yeah it was the most watched channel

501

four show since dairy girls wow yeah what's the common thread i know i'm like i'm like please tell

502

that to casting directors please keep hiring me so i can keep getting my gas bill thanks so much

503

but yeah it's a comedy

504

that then morphs into a drama in some ways like i

505

think my character maggie is a playwright who has bipolar disorder

506

it was written by one of my best friends camilla whitel i've known her 17 years this year

507

which is crazy i think we always wanted to work together

508

we met at drama school she was training as an actor left was like i hate this

509

and i want to cover myself in tattoos

510

and dye my hair mad colors which is harder to do if you're an actor yeah and she

511

wrote a short play in this like small competition and it was

512

so funny and brilliant and i was like oh she's going to be a famous writer

513

that completely makes sense

514

and then yeah we always wanted to do something together yeah

515

it was one of those jobs where i never sort of agreed to do it it just morphed and happened

516

and yeah i just i've loved being part of it it's

517

a really special show it's you know my character has bipolar disorder

518

and it's not it's not a show about bipolar disorder

519

but it certainly examines it i think in a really interesting way

520

because it's through the lens of comedy so you're never making fun of it

521

but you see how much it complicates her life

522

and it does sort of bring up these ridiculous situations at times

523

but we've had amazing feedback from the first series of people

524

that have had bipolar work with someone

525

that has it married to someone with bipolar

526

that said it was like a really true reflection they felt

527

and they'd not seen it so much on tv

528

which was incredible feedback but yeah so it's a comedy

529

that deals with very tough things so it gets gets dark definitely yeah

530

but i think it does it in such a good way and i think

531

like you say it's not the focus of the show it's more about friendship

532

and how you guys interact with each other

533

and um i also love how it's about how friendships can maybe like unravel

534

or shape shift over the years you know

535

because it's like the person you're the most honest with

536

so you know your best friend

537

and as you grow up with someone yeah you change you

538

all have different parts of things going on in your life

539

so you you know it's reacting to that isn't it

540

and it's yeah and it's a funny time i think they've just entered into their 30s

541

and they're trying to figure one another out and trying to heal

542

and become the best versions of ourselves

543

and whatever instagram tells us we need to be doing they're trying to do

544

that and really butting heads against one another

545

but yeah it's a gorgeous cast like lydia west who's just yeah she's the sweetest human lover yeah

546

and it's like a show that i think is um i don't know is

547

that it feels really fresh in the way it manages to be serious

548

and yeah heartfelt i'm really funny and we're saying like just

549

so honest it's such an honest writing isn't it it's not

550

like ridiculous no it sort of it feels very true to certain people i know

551

and like that part of london and yeah someone said it's an extremely millennial show

552

and i'm like it it really is

553

when you did the first series you were doing it at the same time as shooting bridgerton yeah

554

so you were doing bridgerton and big mood at the same time

555

which is such a i imagine a stretch of two different parts of your brain

556

and your abilities how did how did you do that

557

and what was the schedule was it some were you sometimes doing it day by day

558

or we did bridgerton it was it's an eight month shoot generally a bridgerton season

559

so it was at the end of it we started to overlap

560

so i did let's say a full week on bridgerton then

561

a full week on big mood then the weekend bridgerton

562

so i just felt i didn't know my arse from my elbow honestly for that time

563

but i also deep down i was like this is what you want to be doing though you are

564

so lucky you'll be tired for right now

565

and i did sort of it's funny

566

because i say to people oh i cried a lot people

567

go oh my god i go no look crying's not bad

568

yeah crying is just a release of what's inside you

569

and it's your body going i'm really tired

570

and i want to stop it you're going no just come on just push through push through

571

and yeah it was all worth it i'm delighted yeah oh yeah i like

572

that you had the outlook

573

and i could have a word for yourself yeah no this

574

is this is yeah i think crying is a good it's

575

a good thing it's important to let the tears out sometimes

576

and it's not always bad you know there's a final time 100 yeah

577

and i'd never led a show before let alone two

578

and i thought you are so lucky right now to be doing both these jobs

579

and was it always what you wanted to do

580

when you were younger yeah from what age do you think you realized you wanted to act four

581

or five i would say my sister taped the wizard of oz on tv

582

and i watched it and i thought i want to do

583

that i didn't know what it was but i thought

584

that is for me yeah because it just seemed like magic and i would

585

rewatch it and become obsessive

586

and just it just was everything i think it felt it felt like real life magic

587

which it really can feel like sometimes getting to step into another person's shoes

588

and travel to a magical land

589

or know what it's like to live in the past like all of

590

that stuff i love there's a moment on set when it

591

because i mean sets can be huge like the bridgerton set is enormous there's hundreds

592

and hundreds of people that work on that show

593

but where they ring a bell in the studio

594

and everyone goes completely quiet and we all just get into a scene and you're like

595

there's something special to me about a bunch of grown -ups agreeing

596

that we're making this world yeah and it does feel like something special

597

and i'm very distractible adhd but in

598

that moment i think my brain just goes

599

and i can really lock in

600

and i just it does feel like magic i love it yeah

601

when i said to my mom you were coming on yeah

602

my mom was like oh i love her oh yeah love her in bridgetown yeah um

603

and she was very excited you were coming on

604

and i wanted to ask you to share what happens with your mum

605

and bridgetown because wasn't it part of the deal

606

that you got a special cook yeah i thought i had

607

a deal where i was like i don't i want a

608

special cut of it without any of the sexy bits yes

609

so i can watch it with my mom yeah

610

and they were like no one gets that yeah like you can do

611

that yeah yeah you can do it yourself like on you know final cut pro but we're not doing

612

come on netflix but yeah

613

because then other people started messaging me like how did you get

614

that i'm like i didn't i didn't i did the nightmare

615

for them can you cut this bit out no i get

616

told off by my mom quite a lot like i am like even

617

when she first watched dairy girls there was a lot of swearing in it she was like

618

and i was like i didn't even write it

619

and then the first episode of bridgerton i tried to get her to watch

620

because i had the episodes before it came out

621

and then about two

622

and a half minutes in is the first bare bottom Johnny Bailey's lovely bottom

623

but she was like she's like I don't know why they're doing

624

that because she thought it was Downton Abbey

625

and I was like it's not quite

626

that like it's kind of something she was like why is

627

that why is that happening why is that

628

but then now she's like she loves it so much

629

and yeah she gets very excited

630

and we just had season four just had season four

631

and there's going to be a season five season five it started filming already

632

so I'm I won't be in it very much

633

but like I'm always happy to come back I think it's

634

such it's a genuinely lovely job to come back to

635

but like i have it so good now

636

because i come in for a few days i'm like yay

637

how is everyone i'm like i'll see you in two months bye like they're working super super hard

638

and i'm just like coming back it just it's lovely yeah actually speaking of the family

639

and the sex scenes we had to watch your sexy i had to watch your sex scene with my niece

640

because we it was on goggle box so we were watching it

641

and it was like the scene on the chaise lounge yeah

642

that scene and me and live and me and me and liver i mean my niece is 31.

643

yeah but me and liver always like i know it's still a bit embarrassing yeah you still yeah

644

so yeah you never want to watch it with your family no absolutely not if you're in it No, that's not true.

645

Like, no way.

646

No, I think I avoided that because we did a second premiere

647

and there was a screening in Galway where I'm from

648

and my mum was there and my sister and lots of family friends.

649

But like, they were watching it in a screen and I got to leave and I was like, enjoy, bye!

650

You don't want to watch it with them.

651

You don't want to watch it with them.

652

I wanted to ask you something which I really loved that you talked about in an interview you did with Harper's Bazaar.

653

And the quote is that you said that you have a face that says, please come and sit beside me on public transport i just give off

654

that energy yeah i love that quote yeah it's true does that happen

655

that people like people come up to me like oh my

656

god people used to ask me for directions all the time i actually don't have a bad sense of direction

657

but also i looked like a child for like a really long time

658

so i was like i don't think i would ask a

659

child like how do i get you know to the shop

660

but whenever actors go i'm shy you're like you're not shy i do quite i think one -on -one

661

and i'm like i very much have that divide of like

662

if i'm forming i'm performing you can look at it

663

and then i step away i'm like don't look at me

664

i'm not doing anything interesting i want to go yeah privacy definitely

665

that must be hard to have dealt with you know yes

666

when you think about dairy girls the fame it must have brought you well it was funny

667

because that was weirdly sort of manageable in a way

668

because it was a show that people went really love it

669

and you go oh thanks yeah and then

670

when bridgeton was coming out i was like oh well i know what that's like

671

and then that the numbers of that were unfathomable

672

so then coming out to the world again post -covid yeah

673

was like a lot i was like oh this is like much bigger than i sort of understood yeah

674

and then season three which i was the lead of was like yeah a lot of stuff

675

and you're like oh i don't want all of this actually i think

676

if you really wanted that i'm like you'd be mad yeah like i think like

677

and also i think that attention is better given to pop stars I'm not being facetious in any way or like, and I think there's a real place for celebrities as celebrity, genuinely.

678

Because I think human beings, we're inherently nosy.

679

We want to know what's going on.

680

But I'm like, actors are the worst for that.

681

Because you need to watch us as other people.

682

So you don't need to know what I'm doing.

683

None of that's interesting.

684

I think celebrities, reality TV, people that show you.

685

That's a sort of smart way to live your life, I think.

686

Yeah, definitely.

687

With those boundaries.

688

Otherwise, you feel public property.

689

Definitely, but people sort of feel like they are anyway.

690

Like they see a paparazzi picture of you and they go, why did you do that?

691

And you're like, well, I didn't know what was happening.

692

so that's the first part of that um but yeah it's definitely it's it's a tricky one because i think

693

a man in the industry like a male actor is able to have a lot more mystique

694

and go well i don't want to answer questions

695

but as a woman you're expected to give a little bit more right of yourself

696

so it's a very tricky and also

697

if you're like an open book person it's quite hard to be like no no don't ask me

698

that yeah yeah i can't tell you if i like pickles

699

or not like i'm a mysterious yeah very i'm gonna become mysterious now yeah how do you do it

700

because like something like dairy girls was huge like you say

701

but then bridgeton i think answers a different dimension

702

because then you have like you know my mom in her eighties been like i love nicola cockley yeah

703

so you've got like basically everyone everyone everyone and i think

704

when she knows who someone is like you're famous yeah

705

but not like straight men not like dads

706

because my my brother in law is a huge football fan

707

so i took him to an arsenal game

708

and i was like completely anonymous i was like this is where i need to go

709

if i want to let your fan chill night just you

710

know the dish team rarely miss you know a chance for word play all right

711

and we're marking the return of big mood yeah okay we

712

so food yeah see what's going to happen here um we're

713

going to read some moods to you you tell us the food for

714

that mood okay it's big food big food yeah big food season two um okay

715

so we'll give you a scenario um

716

and then just tell us what sort of food

717

that puts you in the mood for um

718

so a night in a tent camping under the stars oh would you do

719

that nicola i have done many years ago on the iron islands

720

which are off the coast yeah oh i don't think i'm

721

a natural tent girly right i have a lot of respect

722

for indoor plumbing yeah i think that's a really wonderful thing

723

so i haven't been to a festival in many years i'm

724

like i need to know the nearest bathroom is yeah do

725

you know what i mean yeah oh what would be nice

726

i feel like barbecue yeah i love a barbecue i don't eat pork

727

but like a chicken sausage yeah in a roll

728

and all like the burnty bits get stuck to the bread

729

let's go camping yeah let's do it yeah yeah yeah the

730

morning after a big night at the local pub it's a really weird thing

731

that used to always make my hangovers feel better were um

732

fruit pastel ice lollies oh oh they're just sort of magic

733

i don't know they're just like it's just like pure sugar probably

734

but it's cold and refreshing but they're very good

735

but i eat them quite weird i have to like bite

736

them layer by layer i do bite ice cream that's something people really hate

737

so layer by layer layer by layer okay that's interesting you were like right right no i like

738

that they're specific i like

739

that it's not like fried eggs it's a layer by layer fruit pasta yeah let's do a dinner party

740

that you're hosting uh round yours yeah five

741

or six friends okay plus me

742

and angela okay yeah um it's a friday night that's the

743

mood what's the food i really yeah i do love mexican

744

because i feel like it's like this lots of little bowls

745

of things bits everyone can make their own little version so i like to do chicken tacos and

746

season them up well cook them in on stainless steel get a nice little sear on them

747

and then i deglaze the pan with some orange juice

748

and then pour it on top in a little lime

749

and nice and fresh and then i remember one time this is

750

so tragic cooking chicken tacos and beef tacos slow -cooked beef

751

and bringing them to my friend camilla's house who i've talked about

752

so much who i don't live with just to say again yeah

753

but i brought them to her house and got out of the car

754

and dropped both parts on the ground i will tell you the foxes

755

and walthamstow had the best day and i made the um i'd made the tortillas

756

and everything which was too much i do too much

757

a lot okay

758

so a lunch time during a shift at the opticians oh

759

tell us why yes i worked at an opticians in galway

760

i couldn't even get a full -time job in galway doing

761

anything there was no work going went for an eye test

762

and they were like we need someone two days a week

763

i was like i'm your girl yeah i'll do it what's

764

that i used to get i think i used to get like a lot of like burritos

765

and stuff like that or

766

or like bring in i love a wrap yeah bring in like a nice wrap with salad

767

or stuff like

768

that i love your life in the optician yeah i've never

769

actually there's a crazy story i've never told before go on tell us i can tell you okay

770

so a lot of people that come in are quite elderly yeah right

771

so you would look on you know their form and ring and be like Like, hello, Jan is due his eye test.

772

And then Jan's widow would be like, My husband died and he'd be like, oh, this is absolutely horrible.

773

It happened to me enough times that I was like, I can't do this anymore.

774

I need to figure out a system.

775

So in Ireland, there is a website.

776

It's my mom's favorite website.

777

It's called RIP .ie.

778

I'm not making any of this up.

779

She's on it.

780

It's the only website she knows how to go on on her phone because she goes, OK, Google, RIP .ie.

781

so it's the death notices which you also should have in this country

782

because how do you know if someone dies yeah how do you know

783

if someone's dead exactly yeah so what i started to do was

784

if i saw someone's date of birth yeah

785

that was a little bit older into the past yeah i

786

would go i'm gonna put them into rip .a yeah

787

and i'm gonna so i put up in their details

788

and then if they had passed away i would print the page

789

and i would staple it onto the thing and i'd put it in the back office.

790

However, there's a second part to this story.

791

We got a lot of nuns coming in, right?

792

So it'd be like Sister Ignatius, born 1932.

793

And I started kind of then in my head going, guessing if people were dead.

794

Just being honest, that's what I did.

795

So it's like 1972, I don't think so, okay.

796

RIP .ie, Ignatius, they were always alive.

797

Nuns are immortal.

798

So I would call up the Abbey, be like, hello, just to let you know Sister Ignatius is due for her eye test.

799

And Sister Ignatius will come in promptly the next week.

800

They never put it off.

801

Because you ring men and they're like, yeah, I'll do it in two months.

802

You're like, well, you shouldn't be coming in now, macular degeneration is a real problem.

803

The nuns would come in, they would get the fanciest glasses, they would be like, I will have the Gucci's, I will have the slimmed down lenses, I will have the blue light protection.

804

true story yeah it's quite a fun job yeah really fun

805

job what was your oldest nun do you think they were

806

so old yeah but they would come in

807

but they had no stress yeah

808

and i was like there's something we need to study this

809

understand what they were like they're married to jesus yeah they

810

are wearing comfortable shoes yeah they're not dealing with day -to -day life no it is

811

and also like no outfit choices yeah yeah they know what

812

they're wearing every day yeah they're like outfit of the day a habit like yeah right i love

813

that so i think before we do fast food quiz we'll do a little little sweetness oh yes

814

so a little frero did the ambassador said he's especially the

815

ambassador these are especially rolled i made them for the ambassador

816

he said you know he said you can have them back

817

are you allowed can you have one can they've got gluten

818

gluten in it yeah oh my god they've got a qr code on them now

819

i don't know how i feel about that they're still

820

so fancy to me they are fancy i've always felt they're

821

fancy oh it just takes to the website yeah of course

822

it does what else did you think it was i've never been eating a ferrero

823

and god i wish i was on their website yeah they

824

do an ice cream would i like yeah they do a giant one i love a raffaello as well

825

which is like the white frere with them yeah the coconut

826

and it's really good tips

827

and ideas how to reuse your frere rocher box you could

828

turn it into a light box i would love to come around to your house

829

and you turn the frere rocher box into a lamp i might have done is

830

that the frere rocher lamp nicola cocklone it is time for

831

your fast food quiz quick fire don't overthink this where are

832

you going i thought it the other one okay it's the wrong question no okay i was like off i'm off

833

uh nicola tell us your favorite way to eat eggs eggs

834

uh fried currently okay favorite form of potato roast uh what

835

is your favorite herb coriander oh did she miss the most

836

when you're away from home oh um curry chips name the

837

best crisp the tato's salt vinegar yeah yeah what's your favorite kitchen utensil do you love my mandolin

838

because i feel really chefy

839

and cool yeah uh what's the best pickled thing best pickle

840

thing the cornichons yeah okay what's your favorite pasta dish um

841

lemon pasta then hotel chelsea in new york this is

842

so fancy yeah but like i'm not a crazy pasta person

843

but it's lemon and parmesan and it's just oh yes really amazing

844

favorite beverage hot or cold sometimes just i can't believe how good water is

845

do you have it you're like oh my god this is good but

846

when it's like a really cold like sometimes like loading up

847

i am one of those emotional support water bottle people

848

and you're sipping your lungs this is amazing yeah yeah yeah yeah

849

we come to the end of the show question oh wow

850

for your chance to win this waitrose goodie bag okay all you've got to do is answer this question

851

is it about pickles i don't know okay lots of stuff

852

in there hi nicola thank you for making dreams come true

853

and joining us on dish that's very nice to win the

854

waitress goodie wag we have one question in your opinion what

855

time is the right time to eat dinner yes what's the time i always end up eating later

856

because i faff and try and do too many things but i think

857

seven oh seven i think seven yes realistic

858

if i say half six it's not really right it's not

859

gonna happen yeah sometimes i i'm shocked by the time

860

when i finish cooking i'm like it's 9 p .m yeah

861

i'm not spanish i can't pull this off i think i think it's seven i think seven's quite good

862

seven yeah what about you i'll go for seven i appreciate

863

that i think

864

when you're going into eight nine yeah yeah it's too late yeah my mom will always say like

865

if i'm coming home from set

866

because I mean every day is different the times change

867

and she's like it's very late she's like well you really

868

don't need dinner now she's like it's very late I'm like yeah but I've worked

869

exactly I always like when my mom I don't know

870

if your mom does this I feel like she may

871

if she has lunch out she won't have any dinner she's

872

like well we won't need dinner will we oh yeah yeah

873

that's a big thing yeah what are you on about yeah I do

874

that when I'm on holiday like

875

when I was away recently we sort of had lunch we were like don't need dinner yeah

876

because you're on the own

877

so i'm sure why wouldn't she um well 7 p .m

878

is what we're going for that's official now yeah um nicola

879

the goody bag is yours thank you very much thank you so much for joining So lovely and delicious.

880

Thank you very much.

881

Thank you, Anne.

882

Round of applause, Nicola Coughlin, everybody.

883

Thank you very much.

884

Thank you, Nicola.

885

Thank you so much.

886

That was so nice to hang.

887

That was so lovely.

888

And that was so delish.

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De situatie: Een casual chat over eten, pubcultuur en chariteit

In de video horen we een leuk, ongedwongen gesprek tussen presentatoren en actrice Nicola Coughlan. Ze praten over alles: van gerechten met pickles tot een speciaal "Pints Day" in een Londense pub, waar bekende mensen bieren trekken voor een goed doel. Dit is een perfect voorbeeld van alledaagse Engels: informel, met humor en veel coloquialismen. Ideaal om te oefenen met het begrijpen en spreken van "echte" Engels, zoals je het in gesprekken hoort.

Nuttige chunks en collocaties om te onthouden

"get told off by": Worden afgesproken door. Bijvoorbeeld: "I get told off by my mom quite a lot" (Mijn moeder spreekt me veel af).
"packed with people": Vol met mensen. In de video: "The pub is packed" (De pub is vol).
"pull a pint": Een pint bier trekken. Belangrijk voor pubgesprekken: "They come and pull a pint" (Ze komen een pint trekken).
"for a great reason": Om een goed reden. Gebruik: "They do this for a great reason" (Ze doen dit om een goed reden).
"chatting away": Praten en praten. Bijvoorbeeld: "She's chatting away with Neil" (Ze praat voortdurend met Neil).

Je schaduwspreken -uitdaging: Volg de intonatie!

Schaduwspreken is een geweldige manier om je uitspraak en intonatie te verbeteren. Neem de volgende stappen: 1. Kies een korte passage uit de video (bijvoorbeeld over Pints Day). 2. Speel de audio af, pauzeer na elke zin en herhaal direct na de sprekers. Let op hun tempo en de manier waarop ze accenten leggen (bijv. "a thousand pounds for one pint!" klinkt boeiend). 3. Doe dit 3 keer. Merk op hoe je steeds meer de "flow" van het Engels oppakt. Schaduw spreken helpt je om niet alleen de woorden te leren, maar ook hoe ze in context gebruikt worden. Probeer het nu - je zult zien dat het leuk is en dat je snel vooruitgang maakt! Leer Engels met video's en maak schaduwspraak een vaste onderdeel van je oefening.

Grammatica in deze video

De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:

Structuur	In de video
“Used to” used to + werkwoord — een vroegere gewoonte of toestand die niet meer klopt	used to walk · used to ask · used to always make
Voorwaardelijke zinnen if + zin, will/would + werkwoord — een voorwaarde en het gevolg	if she has lunch out she won't have
Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt	has done · we've wanted · she's been
Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet	is packed · can be named · be known

Wat is de Shadowing-techniek?

Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.

Shadowing-techniek: lees de volledige stap-voor-stap-gids →

Shadowing Practice: Nicola Coughlan LOVES pickles | Dish Podcast | Waitrose - Learn English Speaking with Video

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De situatie: Een casual chat over eten, pubcultuur en chariteit

Nuttige chunks en collocaties om te onthouden

Je schaduwspreken -uitdaging: Volg de intonatie!

Grammatica in deze video

Wat is de Shadowing-techniek?