Born in Norfolk, Matthew Macfadyen has just celebrated his 50th birthday. His father’s job took the family overseas when he was young and he grew up in places like Indonesia, before returning to the UK to attend RADA.
Matthew’s career began on the BBC show Spooks in 2002. From there he went on to star in Frost/ Nixon in 2008, Robin Hood in 2010 and The Three Musketeers in 2011. Matthew played Tom Wambsgans in the smash-hit TV series Succession, winning BAFTAs, SAGs, Emmys and Golden Globes for his performance. He is here to celebrate his appearance in the Waitrose Christmas advert.
Nick mixes Matthew his favourite drink, tonic water and bitters while Angela prepares porchetta with salsa verde & crackling. The experts at Waitrose pair this with a Primitivo from Puglia. Our trio tuck into the No.1 red velvet bauble dessert for pudding.
Nick and Angela quiz Matthew on his biggest roles. He talks about his favourite food, what his plans are for Christmas and shares why he will not make his wife, Keeley Hawes, her favourite sandwich.
Find Angela’s Christmas menu with Dishpatch, the restaurant quality meal kit experts, on Waitrose Entertaining: waitrose.com/ecom/shop/browse/entertaining/dishpatch
All recipes from this podcast can be found at waitrose.com/dishrecipes
A transcript for this episode can be found at waitrose.com/dish
Find all Dish episodes here: https://pod.link/1626354833
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We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help.
Send your dilemmas to dish@waitrose.co.uk and she’ll try to answer in a future episode.
Dish is a S:E Creative Studio production for Waitrose
42 Comments
Yaassss Mr. Darcy !!! ❤❤
Try doing 20hours at low temperature firdt…just melts away!
Yaaaayyyy Mr. Darcy!!! ❤❤
UM EXCUSE ME? I NEED TO WATCH THIS IMMEDIATELY
THIS MIGHT BECOME MY FAVOURITE DISH EPISODE! You guys need to get Matthew Rhys on here.
My grandfather used to order cracklings by the case, and would make the most amazing crackling cornbread. He’d serve it every holiday with his country ham and red eye gravy, and holidays now without him just can’t compare.
The railway inn pub in Portslade west of Brighton does beautiful pork crackling, its a brick of pork and a slab of crackling
it was so good, that I cracked a tooth cosing me a couple of hundred pounds to get fixed
Worth it
I could listen to Matthew talk about anything, even pork crackling. ❤
This sounds and looks amazing!
Matthew macfayden!!!
Guys, I'm afraid I screamed after watching the thumbnail 😅
Crackling, I’m bewitched by you
If he doesn't answer the egg question with Tomelette I'll be rightly peeved. Also I adore him like no other.
Omg Matthew Macfadyen yesssss!! Bring Keeley next!!
Norwegian Christmas food ❤
Mr Darcy!!!!
He played mr Darcy very well but I still prefer Colin Firth.
Tom has small hands 😅😂
Who can’t crackle pork 😂
The gorgeous Mr Darcy 😭😭😭
Absolutely.. Jamie Oliver method of removing the fat, cut into strips add salt. . Lay on a baking tray with another tray on top at 200°c for 20 minutes is perfect!! Long straight strips, crispy and bubbly… Really. Try it!!
Best way is to actually take it off after cooking, serve the plate, then stick it back in the oven whilst you eat, then have it as a pre dessert. But if you MUST… I've also seen people (a person), pour boiling oil on top of it
In Greece we call it gourounopoula and the skin is always crackling. Kalamata is the best at this dish. Absolutely delicious.
Crackling is a complete mystery to a Scottish person… Yuk..
Can never get crackling right, I never know how restaurants do it where it’s super light, crunchy but not tough or hard to eat, it’s not soggy either but it just melts in your mouth. Seems like there is an art to it.
You can’t make a tomlette without breaking some greggs!!
I must be the only person that cannot stand crackling
Have you ever shaved your crackling
Loved this episode! The commentary, descriptions of the recipes! So many helpful tips! Will be making gnocchi
Crackling conversation 😊
Yay!!!!!!
Angela always scared me because she looks just like my mother-in-law. This show has definitely made he at least like her more
What's with the fennel, it's always fennel with this lady, it's the worst. Swap it out for something else 😂
the crackling killah!
Just use salt
A podcast about cooking and food. A dream come true
Lay the marinated roast skin down on a thick sheet of rock salt over night in the fridge
In the morning take it out and wipe off all the salt. When you go to roast it in the oven it'll basically crisp up by itself all over and what a crunch
I’ve loved him since MI-5 (Spooks). I love to listen to him. I guess I’ll have to watch Succession.
Gosh, a bubbling crackling skin at only 220°?? My oven is barely warm at that temp. Unless she's broiling it right underneath? I would've thought like 400°-425°!
The south has it down pat just cook it till it crisps up nicely rendering in its own way and fat
If i see James Mcavoy on here… I'd cry and then subscribe😂
Put pork in a deep tray with hot water this steams the crackling because steam is hotter also it bastes the juices in the pork add onions fennell bulb celery all around pork for the best gravey ❤ yummy❤