Shadowing Practice: Nicola Coughlan LOVES pickles | Dish Podcast | Waitrose - Learn English Speaking with Video
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Nuns are immortal.
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Nicola Coughlin is here, everybody.
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Two and a half minutes in is Johnny Bailey's lovely bottom.
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I get told off by my mom quite a lot.
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She thought it was Downton Abbey, and I was like, it's not quite that.
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Chipotle lime roast chicken with quick pickled onions served with smash roast Jersey Royals. So good.
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Really, really yummy.
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I don't think I'm a natural tent girly.
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I have a lot of respect for indoor plumbing yeah i
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think that's a really wonderful great invention i would love to come around to your house
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and you turn the frayer rusher books into a lamp
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hello welcome to dish from waitrose i'm nick grimshaw
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and i'm angela hartnett
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and we are here at the dish table the very one
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for another episode of dish travels with us wherever we go it sure does
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I'm trying to think
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when I last saw you I think it was in the
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French House 1st of April for Pints Day a huge day that happens
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because the French House a famous pub in Soho in the
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middle of London where Angela's other half our friend Neil is the chef
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and they only serve pints in a half measure famously so
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so you go in
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and you have a little half on April 1st they do Pints Day where you go and get a pint.
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And they do this for a great reason, don't they?
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Well, it's a charity.
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What Leslie's always done for however many years, she gets famous people or well -known people
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that go into the French shows normally and they come
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and pull a pint and it gets auctioned off for the people there for charity.
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And it goes to the Soho School.
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And so there was Toby Jones was there.
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There was Maxine Peake there.
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Suggs has done it in previous years.
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You know, Lorraine Chase was there.
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They've got loads and loads of people in
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and then she always asks us and we do it together
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and we did a thousand pounds for one pint of beer well we did two one each yeah
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but a pint of beer each which was incredible
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so we were the pub is packed by the way
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when this happens it's nuts and we went me and ang
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and we were the sanest people there by a long shot
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it had an energy of like an afters yeah um it
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was a lot of fun it was lots of fun did you know
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that lily allen turned up well no because neil had texted her
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but she quite goes in there quite a lot now her
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and neil chatting away talking madeleines and all the rest and
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so he so lily different times are madeleines yeah yeah he's got his madeleines
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and she's got her madeleine and so she texts neil about a table
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and then neil b neil goes well do you fancy coming to pull a pint she goes yes she goes
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but i could only come at 6 p .m
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and he goes she can only come at 6 p .m
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i said well tell her it will be over by then
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but fair play she turned up at 6 yeah she gave
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some money i think she might have even pulled a pint
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or something there was no one there to buy the auction
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but she turned up she turned up yeah lily next year come at two o 'clock
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madeline's on the house yeah exactly um today a great guest yes uh nicola coughlin is someone
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that we've wanted on dish forever and we had a two years ago did we
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when you were in japan so she couldn't that was her
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that was her moment oh really and then she's been so busy ever since
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but now we have her
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but now we have her yeah finally um i actually spoke to her yesterday i interviewed her for the radio
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and we had a really great time yeah um so she was
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so looking forward to it excellent she was like i can't wait for dish tomorrow oh
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so she's ready so we'll get nicola in a second
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but first should we talk seasonality well we're gonna eat these with nicola
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and may just around the corner what are we talking uh
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about what is in seasonally jersey royals a jersey royal i
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love a jersey roll see i'd make this for like a potato salad yes
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or i feel like it's a potato i'd have cold you could
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but not fridge cold not french cold i mean it's a bit of a salad
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or like in a tuna niçois yeah
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or you could cut them in half just roast them in some olive oil some rosemary
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and garlic but they're from jersey no way yes
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but they're only available april through to sort of june time
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which is at their peak perfection and they have
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that thing where they call a pdo status
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so now this potato no other potato can be named a jersey royal unless it is grown in jersey
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and because of the soil and the sea climate they have
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that quite unique taste i think they're quite irony that's what i say it's a sort of bit of nuttiness
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and it's like But they are delicious and you don't have to peel them.
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How are we going to cook them today?
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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,
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and then put them in a roasting tray and then slightly squash them
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so that they break down slightly and roast all over.
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Yeah, they'll be good with the chicken we're having.
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Ready.
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There's our Jersey Royals jersey royals very in this week very in and should we get nicola coughlin in definitely
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how are you thank you very excited this looks amazing i know we're very excited
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that looks there's nothing better than a roast chicken no i
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agree truly there's not come on in then let's get your drink yeah thank you
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so much we're going to start with a champagne for you
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madame what a treat i'm thrilled to be here thank you
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so much time to welcome our guests on dish she has
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wowed millions of viewers uh in bridgeton dairy girls big mood as well yes you may not know this
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but she is the queen of pickles nicola good morning good morning good afternoon and welcome Good day.
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I think I'm prefixed from saying good morning.
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No, that's perfect.
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For morning gravy.
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Of course, yes.
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Good morning.
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I would furthermore like to be known as the queen of pickles.
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Well, you will be.
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Because I do love pickles that much.
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You do?
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But I'm like, I will take that.
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I have a bag that says pickle on it that I use for work.
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Oh.
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Like it's...
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Filled with pickles.
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Filled with pickles.
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Filled with brine.
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I'm constantly snacking, constantly.
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And this has been a childhood thing, or you've got it later in life, sort of?
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I think it's later in life.
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I think I would pick out flavours
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and knew I really liked them like a McDonald's burger
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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
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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
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I love some of it pickled I do well it's a
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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
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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
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but what is what would you say the best way to chill it is because i think
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because is it true that you can burn champagne and like
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if you put it in the freezer is
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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
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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
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i've never heard
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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
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but you can get those freezer pouches you put in the freezer they're great
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or just say yeah yeah classic ways ice
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but always put a bit of salt in your water okay
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because that stops it defrosting so quickly that's very clever unless you're
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so into your party
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that you're putting your hand in the ice bucket to put ice into your thing
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which has been known we're gonna go through your likes
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and dislikes we want to know first of all what's in
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your fridge what are the essentials for non -negotiables i would
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say french's deli mustard yes um guindia pickles cornichons um kipi
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mayo kerry gold butter yes yeah semi -skinned milk i love iced coffee yeah
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so always have that always lots of ice i got a fridge with an ice maker in it
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and it's heaven yeah heaven i know they say it's better to drink like lukewarm water
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but just a really icy water is just the best a
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bar of chocolate i'm not i'm much more savory salty
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but like just like a one piece is like nice um
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and probably i will try and leave this very bougie i will try
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and leave i was really broke for all my 20s i've earned this right guys
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but i will try and leave a bottle of champagne in so like
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if you know you have someone over then it's always a
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bit chill yeah i think that's a classy move i think
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that's a good host unlike me who's running around to the local park we're going
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i think that's great i always like that when you see
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that in a tv show and someone's popped round or a movie
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and i open the fridge champagne's already chilled very ad fab yeah very very we love to see it
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but we heard you got a new double door fridge i
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did i since i was a kid i always wanted a like a lovely kitchen what's
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that about i always wanted one of them fridges i don't know what
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that is it's an american fridge it's really mega yeah
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because i love sauces condiments all that stuff
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and my fridge was just tiny and just didn't fit any proper food in it
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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.
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It's just like, it's so mega.
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I was like, this is worth any hard work.
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I love it so much.
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Good times.
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Yeah.
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Are there any other kitchen things that you do rely on?
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A kitchen gadget?
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I love a kitchen gadget.
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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.
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Because I just think it makes everything look so classy.
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Yeah.
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And it's got a chip making function on it.
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Yes.
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I love the glove love the glove
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I'm so clumsy I have so many always cuts and that's the cooking one that's from Christmas dinner
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Christmas dinner for the first time this year and absolutely burnt myself
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but always not very good I have two chef's knives I would like to expand my collection
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but yeah I'm a terrible gadget person I have a robot hoover
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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
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because i'm not very tired i will still
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and i really want robot hoover i feel like i got two dogs
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and one one attacks the regular hoover like pig does that
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and i'm like do you really have to be like the dog
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that attacks the hoover does he does he sleep in your
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room could do it at night just pop it on before you go to bed could do it
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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
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tasks oh my god I'm just thinking of the massacre that Pig and Betty would do on a robot hoover.
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Destroying a robot hoover.
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It's just dead.
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Every time I have to pour in the other room, every time I hoover.
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That's the same.
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But they're not as noisy.
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And I think they kind of fear them a little.
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They're a bit like, respect them.
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Respect.
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There's a respect for a robot hoover.
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I have two.
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I have one for dancing with a prostitute.
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I love them.
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When I got my first good paycheck, that's the first thing I bought my mum.
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You need a robot hoover, mum i love that
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but she is obsessed yeah she's obsessed
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and she just talks to it a bit like it's like a friend
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but it's very cute and helpful yeah yeah yeah
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and let's do your food favorites the foods
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that you love uh pickles we've discussed uh roast dinners you're
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a fan of love i just think it's a perfect meal yes yeah it's perfect
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and my mom always sees because i go out for roasts quite often um
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but she's like what are you getting saying it's almost always the chicken
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but I just never get sick of it yeah same I
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just I think it's the safest bet out I think oh I think so
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because I think I can get the ick a little bit
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sometimes with like other meats I don't need a lot of other meats I'll eat beef
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but that can be very fatty and
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that since I was a kid it's not for you no
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but I love like you can do like the seasonal veg I had one in a pub on Sunday
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and it had just the most delicious cabbage in the world on it I love cabbage
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so much and it just yeah it's great
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and people don't like have them throughout the year you know it gets really crazy during winter time
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but i'm like a roast is good any time of year
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for me slightly changes it was a bit springy uh another
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of your loves a cheese toastie love a cheese toastie what's going on your are you a purist
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or do you add things to it i think there's certain foods
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that i'm like the fancy version is the best
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but cheese toast you're like the cheapest is the best yeah talking like soft white bread the squeezy one
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that you can tell there's loads of stuff in like american
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cheese slices oh the yellow yeah okay then i will use kerrigal
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because it's like the only butter i'll use but like i love
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that butter loyalty that's proper yeah yeah it's good
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but that's good it's good it is i'm a bit yeah
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i tart around on butters yeah squash it on the pan
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and yeah i lived with my friend you don't put a pickle in the cheese toastie
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so i thought you might do
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that no i i don't know i just like it plain
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there's certain things i think the things remind you of childhood
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like yeah we were talking about potato waffles just outside a few minutes ago
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and like they are so good yeah then with aromat's not
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so much a thing over here yeah have you even do
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you know it's sort of like a seasoned it's a savory
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seasoning right okay very salty there's like msg in it yeah
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but like that on um that on potato waffle oh it's
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so good uh other things that you love nicola uh
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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.
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We also found out that you love bread.
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You love bread rolls at chowder and you've talked about how great Maltese bread is.
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Yes.
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Which we'd not heard of.
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No, I hadn't heard of it.
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It's impossible to get anywhere outside of Malta, to be honest.
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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.
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And it was a bakery that like looked like it was from the time of Jesus.
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It was a hole in the wall.
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It was this like wood -fired oven and they just used to make loaves
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and loaves and it's very flat and round
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and this is quite dark on top it is yeah
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and it's very chewy yeah
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and what they like to do with it is like they they cut it in half
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and they rub tomatoes on it in olive oil like a little bit like punk on tomato
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but not as much tomato on it yeah and just like olive oil
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and salt and and it feels like
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because rebecca who works for me she's maltese oh okay
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and i text her i said what is this maltese bread Mm -hmm.
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She sent me a recipe because they make it in two stages.
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So you make like your base rye, if you like, your bigot dough, and then you add it to your flour the next day.
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But the thing is, it's that wooden oven that you talk about.
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That's what's going to give it all that crust and that beautiful flavour.
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It's absolutely delicious.
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Delicious.
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I'm going to get you some food.
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Oh, my God.
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Time.
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Oh, my God.
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Time, I know.
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Okay.
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I wanted to ask you about any guilty pleasures because you are a great fan of food and great stuff as well.
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Oh, yeah, absolutely.
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Is there anything that you're like, oh, I shouldn't be indulging in this, but I am.
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I feel like super noodles.
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Yeah.
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They are good, though.
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I do love super noodles.
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I'll try and add a bit to them so I'm not having complete girl dinner, no protein, no nourishment type thing.
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So sometimes I'll like crack an egg in the bowl and mix it up and pull the noodles through them.
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Yeah.
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You're like, I'm Andrew Lartner.
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Yeah, I'm a famous chef.
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Am I on MasterChef?
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Am I winning?
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Like, it's amazing.
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I'm winning MasterChef that and then some parmesan on it
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and some spring onions yes i'm like but that's quite tasty yeah
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because there's i think there's there's a lot of joy to be had in the high
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and low of food yes if you just like one kind i'm like no no
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but also like this is a thing not related to anything
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but my sister this is her favorite podcast by the way no way my sister
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when i told her
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that i was coming on it she freaked out she was
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like it's my favorite podcast she's like oh really excited
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and my mom doesn't know who anyone is
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but she knows who you are angela oh very excited i sometimes tell her I know
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that I'm working with people and just there's no, there's nothing but she knows who you are.
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Say hello to mom.
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I will, I will, she'll be thrilled.
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My parents were like quite strict when we were growing up.
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So we weren't like, it wasn't a big snacky house.
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You couldn't sort of just go and get food when you wanted it.
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But we would sneak from her bedroom
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and we would get some like white bread
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and we would roll it up into like this long thing and a glass of orange juice.
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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
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that's what we've got here today yeah we've got in touch
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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
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yeah no i really wanted to be allowed to cook as a kid
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and my mom was like if we wanted to bake with her
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when we do this she would literally hold your hand yeah
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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
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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
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but even still like um my mom i i got her a new kitchen was a thing
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that i got she always wanted one but now
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when i go home and i cook with her she's like don't mess up my kitchen
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and i'm like well
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when you cook things sometimes a mess happens she will stand behind me into a corner
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and start scooping things into the bin so we get in such arguments
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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
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like it's always scary to try a new cooking thing with her
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because she wants it specific
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but then I started to cook um any green veg like
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just putting it in a pan with a tiny bit of water some butter
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and some lemon juice like to make like a little emulsion in it
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because i just think i hate
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when there's cold veg on a plate yeah like i just hate
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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
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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
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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.
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I just said, every single time.
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She's like, that's too pink.
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I wouldn't like that now.
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And I'm like, I know.
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Yeah, yeah, yeah.
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My one does the exact same.
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Yeah, yeah, yeah.
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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.
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That's undercooked, they're all gonna die.
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We also have some of your dislikes.
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Pork, lamb, goat's cheese.
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No, not together.
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It's a nightmare ghost cheese is just i think it's disgusting oh
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but is it textural maybe no no no no no it's the taste it tastes like like manure
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or something too i'm just like it's very farmyardy yeah also
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beetroot no beetroot tastes like moles to me wow i just
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can't be dealing yeah okay uh you've previously said anything marzipany
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can get out of my life did i say something you did say
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that i do stand by it
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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.
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Yes.
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Temperature, okay.
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Temperature, perfection.
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But it's a no to a coffee?
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I have coffee, but decaf.
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I'm not great with caffeine.
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I can have one like shaky shake, heart race.
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I'm very sensitive to it.
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So my friends, I went on holiday.
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My friend.. have you ever met jonathan van ness yes yes he's a very good friend of mine yeah
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and we went on holiday together and he was like why don't you like mornings
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and he was like oh you don't have caffeine that's oh
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that was just like you know yeah he's up at six like bouncing dancing
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and i'm like yeah see you at lunch yeah it takes me a
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while do you wake up like
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or do you wake up just like naturally always since i
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was a child yeah always are you well you have to
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be a morning person i uh yeah i think i am
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i don't want to say i am i don't think no
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that's fine you can that's great i'm happy for you thanks
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nicola yeah me sometimes says like you have the job you deserve
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because oh well i wake up like
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and he's all like he's snoozy i wish i was
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when i was a child this is terrible i don't know why my parents allowed this
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but i hated the morning so much
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that i am i just didn't want like the big light on
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so i remember one morning my dad bringing a lamp in
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from the living room youngest child can you tell to like
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put to have softer light in the morning i'm like you shouldn't have allowed this oh
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because now in the morning i'm like no everything's
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so bright yes it's a lot bring a lamp in please i know i know please yeah the food's arrived
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and talk us through what we've got here range yes
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so we've got a chipotle um lime roast chicken sorry short arms
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and legs with um quick pickled onions served with um smash roast jersey royals
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so tell us how you made this chicken and what is the process
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so this is delicious thank you so yummy
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so you mix together your chipotle paste that's already made uh from waitrose um sour cream garlic coriander leaves
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and juice of one lime mix all that together
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and then you go under the breast of the chicken
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so sort of between the breast and the skin under the skin
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and just sort of stuff it all into the chicken talk me through
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that because i i've never actually done that
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because i just think oh i feel a bit oh
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so talk us through is there a pro tip i mean
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the thing is you're literally it comes away naturally right you know
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so you literally lift the first sort of piece of the skin
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and you just gently push your thumb or finger through to open it up
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and what i did was i opened up
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and then spooned all the liquid in
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because it was quite liquidy the marinade put it through there
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and then with my thumb just massaged it round
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so it spread evenly across the breast anything left i spread over all the chicken i used the lime
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that was left
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because i juiced one line put it through inside the chicken along with the stalks from the coriander
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and then you roast for about an hour
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and 20 minutes put it into a roasting tin add a couple of spoons of water
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so that as it starts to give off all its juices it mixes with the water
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and that forms your base
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and then that's all the sauce you've got here you see as well that's good it's delicious
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and then we're serving it with this lovely quick pickled onions
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which are basically sliced red onions added some lime juice i added a little bit of sugar
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and some salt and a little bit of white wine vinegar as well you know
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but you can make it with just salt and lime juice
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and red onions it's really really delicious it's really fresh
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that is a juicy chicken going under the skin under the
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skin um you know it i covered it slightly with foil at the beginning just
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so it keeps moist and it steams a little bit
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and then take the foil off halfway through
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so then it really roasts all together it's really delicious it's
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so juicy and tasty and yeah and there's like a little red onion
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and tomato salsa there yeah this this is really good and
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so it's just red onion sliced cooked down really slowly not
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slowly for about 12 minutes till they really cook down
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and they're soft yeah then you add garlic into their chopped garlic
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and you also add tinned tomatoes
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and i also added a little bit of chipotle chili into there as well
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and then cook that until you have this nice thick paste
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so good it's really really and garlic goes in the marinade as well in the chicken
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so garlic everywhere you can feel it yeah
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and then you've done sort of a smashed roast jersey royal
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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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Why This Video Is Perfect for English Speaking Practice
This casual, conversational clip is a goldmine for learners. The dialogue flows naturally, with pauses, laughter, and everyday phrases that mirror real-life interactions—exactly what you need to master shadowspeak (repeating speech in real time). It’s not scripted, so you’ll hear how native speakers connect words, stress syllables, and use intonation to emphasize points. Plus, the mix of topics—from pickles to charity events—keeps it engaging, making practice feel less like work and more like a chat with friends.
Breaking Down Natural Speech: 3 Key Phrases
- “She thought it was Downton Abbey, and I was like, it's not quite that.” The phrase “I was like” is super common in informal speech to report what someone said or felt. Notice how “not quite that” softens the correction—native speakers often avoid sounding too direct. Repeat this to practice casual tone.
- “The pub is packed by the way when this happens, it's nuts.” “By the way” adds a side note, and “it's nuts” is a playful way to say “it's crazy.” These phrases make speech sound lively and natural. Focus on the stress on “packed” and “nuts” to match the energy.
- “She goes, but I could only come at 6 p.m.” “Goes” is a casual alternative to “says” when recounting a conversation. The contraction “could only” flows smoothly—native speakers rarely say “could only” with full pauses. Mimic the rhythm here to sound more fluent.
Your Simple Shadowing Practice Routine
Ready to try shadow speech? Follow this loop: 1. Watch a 10-second clip of the video, focusing on the speaker’s mouth movements and intonation. 2. Pause, then repeat the clip, speaking at the same time as the speaker (this is shadowing). Don’t worry about perfection—focus on matching the speed and tone. 3. Record yourself, then compare it to the original. Notice where you rushed or stressed words differently. 4. Repeat with the same clip until it feels natural, then move to the next 10 seconds. Use a shadowing site to slow down the audio if needed—many tools let you adjust speed without changing pitch. Consistent practice (even 5 minutes a day!) will help you sound more like a native.
Remember, the goal is to have fun while learning. This video’s friendly vibe makes it easy to stay motivated—so hit play, start shadowing, and watch your speaking skills grow!
Grammar in this video
The structures the speaker uses most, with the exact words from the video:
| Structure | In the video |
|---|---|
| “Used to” used to + verb — a past habit or state that is no longer true | used to walk · used to ask · used to always make |
| Conditional sentences if + clause, will/would + verb — a condition and its result | if she has lunch out she won't have |
| Present perfect have/has + past participle — a past action that still matters now | has done · we've wanted · she's been |
| Passive voice be + past participle — the focus is on what happens, not who does it | is packed · can be named · be known |
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.