Table Manners with Jessie and Lennie Ware - Emma Corrin

Episode Date: February 18, 2026

The fabulous Emma Corrin joins us on the podcast this week! Straight from Heathrow - where they had just landed from LA - we welcome Emma home with a Kitty Coles asian style roast chicken. We all know Emma from playing Princess Diana in 'The Crown', to Elizabeth Bennet in the new TV series of 'Pride & Prejudice', Emma knows how to do iconic. We talked all about their latest starring role in the fantasy-romance film ‘100 Nights of Hero’, splitting their childhood between Kent & South Africa, having to very reluctantly give up dairy, being rejected from RADA acting school, and their tips for how to get over jet lag. We all got to learn the hilarious game they created with Josh O’Connor on set, and we discover that Bake Off is the guilty pleasure that got them through lockdown! What a total delight to be joined by Emma, a gorgeous guest and a fabulous episode. Emma’s new film ‘100 Nights of Hero’ is out in cinemas now. Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Table Manners. I'm Jessie Ware and we're in my kitchen today. Lenny, you've walked in, you've bought a vegan lemon cake. Dairy-free lemon tart. Okay. How are you? I'm fine. How are you? I'm... What am I doing? I'm okay. I've got a bit of a mental day. It must be fitting everything in before you go away for a couple of days. Yep, you are looking after my children for 12 hours. My absolute joy to do it. Okay, good. Mum's algorithm has gone mental. And so now all you do is send me things about how amazing grandmothers are. That was sweet though, that little girl. I said, who'd you like the best, your mommy and the daddy? And she went, Grandma.

Yeah, do you think my children would say that? I hope so. Because I will be bringing lots of Percy Pigs and things. No, I won't. I'm teasing you. Anyway, yeah, I'm all right. Yeah, me and Sam were going to go away to Kent for the night. And we're going to the sportsmen, which I'm really excited about.

I've never been. Who did you get in? It was fine to get in. Oh, really? I put a gun to Sam's head before Christmas and was like, this is my Christmas present. We're going wherever the sportsman is. It's her. And then we're going to go to the pig.

So it's really nice. I'm really looking forward. I was trying to put in the Fordwich Arms as well. But I felt like that was taking the piss. So I'm going to come home early. So the guest that we've got on today is coming straight from the airport. Yeah. We've got Emma Corrin coming over.

Who is the most brilliant actor played Diana in the Crown. My policeman with Harry Stub. They are about to be in the big Pride and Prejudice adaptation. Is it going to be a TV adaptation or a film? Yeah, it's a Netflix, I think. And they're coming over today to talk about this new independent film called A Hundred Nights of Hero. It's kind of a bit Arabian Nights, bit of Handmaid's Tale. It's based on this graphic novel by Isabel Greenberg, which was a huge success.

The cast in it is, you know, everyone from Richard E. Grant to Emma Corrin to Charlie XX. What have we made, darling? I have made, right, you know I love Kitty Coles? No. Okay, do you remember when I did for Paddy McGuinness, that, like, roast chicken with that delicious chard spring onion mayonnaise, parmesani? And I feel like she is the queen of the chicken. What's her cookbook called?

Her book's called Make More with Less. And I was on holiday with the kids in Lanzarotti. He went to this brilliant restaurant called La Lappa, which is run by an English woman that I think has lived and been brought up in Lanzarotti. We started talking and she, mentioned that her cousin was Kitty Coles and I said oh my god I love Kitty Coles so then I resurrected my love for her recipes and so I'd seen this recipe that she put up on Instagram that was a roast chicken that you do with orange segments and a bit of fish sauce lime juice

and you kind of cook it in the juices and then with those juices you add fish sauce lime chili ginger and the roasted garlics that's in there and you kind of make a nice gravy and then I'm just serving it with lettuce, baby gem lettuce, shizo leaves, which are also called Perala leaves. Never heard of them. They're really fragrant, amazing taste. And then with rice, jasmine rice. Fabulous.

And then you've made. I've made a dairy-free lemon tart. Lovely. I hope it's nice. I made the crust and it's got coconut in the crust. Lovely. This is perfect. Yeah, I hope so.

Perfect. And I brought dairy-free ice cream with. Amazing. Thanks, Mom. Emma Corrin coming up on Tablemanors. Emma Corrin. Hello. You've just come from the airport.

Yeah. You've washed your face. I've washed my face. You got changed in the loo. I did. In the airport, I think, maybe. Yeah, I did. Where have you come from?

I came from Los Angeles. Oye, ve. I know. That's a schlap. Ten and a half hours. Yeah. Do you live in Margot? I live between Margate and London.

Okay. Yeah. So where are you going back to you after this? I'm going to London. Okay. I'm going to North London. I'm going to North Londoner. I'm a North Londoner. I'm a North Londoner. I used to be a South Londoner. Oh, what made you change? I think because a lot of our friends, I live with friends and have lived with friends to like the last 10 years. And a lot of our friends were sort of migrating up north. So we sort of followed, followed the herd. Which bit of south? Between, those roads between like Peckham Rye and Lordship Lane. Oh, you're very close to it now? Yeah. Yeah, it was nice, driving. Thank you here. Oh, sweet.

So let's take it. Well, we're going to be talking about the new film. Yes. Which were you in L.A. promoting? 100 nights. Yes. No, I wasn't. What were you doing in L.A. then promoting?

Are you promoting two things at the same time? I was actually in L.A. not for promoting business. Oh, okay. Other stuff, yeah. Did you eat well? I did eat well. I went to a really nice restaurant, which I'm probably going to pronounce wrong, but it's funky. Oh, Evan Funk.

Funk? Yeah. I don't know if it's funky. You're not. I don't know. I don't know. A place? Yeah.

Really nice. Yeah. Really, really good. Really expensive. I had a... Yes. Yeah. Yeah.

What did you eat there? I ate a lemon pasta. I basically just found out I can't eat dairy, which is so annoying. And I didn't... I completely walked into the trap. I've been working with an amazing nutritionist because I had some stuff going over with my skin earlier this year. And she was like, well, let's do one those allergy things. And I wasn't expecting to find anything.

And she was like, you're super allergic to diarrhea. I was like... Well, no. Well, no. And also. So I was kind of, when we were doing a bit of research in you, you know, you've talked about our last supper before and there was a lot of dairy in it. So that must have been pre-nutritionist. I was a big, big dairy person.

Oh, may. Yeah. Like Lurpak was my life, really. I love it. I know. Ice cream? Ice cream, all of it. Like, yeah, creamy sauces.

Yeah, it's devastating. I'm sorry if you're laughing. Can you reintroduce it? I'm hoping so. I'm not really sure. Sometimes if you're allergic, you can reintroduce it slowly. Couldn't you like popper lactate before? Well, this is, I think it's the protein in dairy.

I don't know what it's called. I forget what it's called. But it's not actually the lactose I'm tolerant to. It's the other one. I don't know how to help you with that. I know. Maybe, maybe, I think reintroducing it could help. Yeah.

Have you found that people don't invite you around for dinner as much now? Yeah, I just, oh, it's one of these things why I just constantly want to apologise for it, you know? I hate being that person in the restaurant, being like, no, I'm so sorry. So how did it work having lemon pasta? because I would have imagined that would be like butter. Yeah, they could make it no dairy. But I was devastated because on the menu was butter nut, squash, and brown butter and sage ravioli.

Oh, it's delicious. Which is just like my favourite combination of things ever. So good. And I couldn't have that. I'm sorry. Is there any way you can make it dairy-free? So with the lemon pasta, they probably use olive oil, but they emulsify the lemon with the water from the pasta, don't they? Yeah, I guess.

Yeah. So let's talk about graze. growing up, you grew up in South Africa? I grew up between, no, I grew up in Kent in seven nights, but my mum is South African and my dad moved there when he was young and his family's out there. So all my family, extended family are in South Africa. So did you spend a lot of time there?

Spent a lot of time there. It was sort of like, my parents moved, didn't really ever intend to live in the UK, but they came over and then ended up staying because my dad's work. And then they were always meant to move back, but then they never did. So then, yeah, it was like an every school holiday kind of thing. We went back.

Did you ever eat anchovet? No, what's anchovet? It's like an anchovy base. You can only get in South Africa made by a company called Pex. Oh, yeah. About three years ago, they stopped making it, but I've heard it's coming back. How have you heard? This is so niche.

This is sometimes I look it up about Pexs Antibet, and they said it's coming back. Why did it stop? Because of lots of colourings in it, and they've, just decided to stop it. I don't care about the colourings. It was so delicious on toast. Yes. I heard about it. My favourite chocolate is peppermintry, which is like a really pepperminty chocolate.

And I think that was, I remember hearing once that just has such terrible things in it for you. And I was like, no, I want to live in ignorance. Yeah. Yeah. So you grew up in Kent. Grop in Kent, yeah. Who was around the dinner table and what's a memorable dish from your childhood? Oh, God.

Okay, so it was all my family. I've got two younger brothers. So we were all around the dinner table, but we were very fast eaters. So this was like very, really. Are you still fast? I'm so fast. Okay, fine. And I hate it.

I'm going to time you. I'm such a fast eater. Do you think it's from having older brothers? Younger brothers. Oh, younger brothers. Yeah. Oh, so you led the way. Yeah, I led the way.

Were they very hungry and you were worried they were going to take the seconds? Yeah, maybe. Or it was just like we always had like fun things to do and we wanted to get like, I don't know, through dinner. But I actually all sitting at a dinner table and chatting and having like making that a moment and an event in the day was relatively alien to me until I sort of started I guess going out with friends and stuff in my late late teens. And then I was like, oh wow, people spend like hours around the dinner table and it's so nice.

Oh, okay, so you weren't like ready to go? No, I really loved it. I really really loved it, yeah. So what was a memorable dish? My mom, my mom's a real, really big fan. fan of like tray bakes. She loved to bake. Really? She just like chuck everything in a... Oh, she was like a pioneer of the tray bake.

She should, yeah, like a cheesy tuna pasta tray thing and it was a broccoli. It was basically just wherever she had in the fridge, but she put it in a thing and cheese on top. There was always cheese. Was she a good cook? Yeah, she is a good cook. I would say she may be cooked functionally. I don't know if she like in. enjoyed the process of it.

I think it was very much to like make supper, to like make something for us to eat. It's like mum. Yeah. Yeah. But I think she's discovering it more now. Like we cook together when she, they always come down to Margate now to have Christmas with me

and we'll cook Christmas dinner together. And I'm sort of, as I've got more into cooking and really enjoy the process of it. And I think sort of I'm introducing her to that way of, way of thinking. South African food is fantastic. It is amazing. I mean, they produce, the meat and the fish,

kinglet and butterfish and all the very wonderful fishes that you can't get anywhere. Can you bribe really well? I myself cannot bribe, but I have a lot of family who can bribe. And whenever we did Christmas in South Africa, that was like a brie on the beach, which I like, so good. Yeah. Where do you stand on Bill Tong? I love Bill Tong. I love Bill Tongue.

I love Bill Tongue. And those kind of foods, like Bill Tongue Rusks, like Omar's Rusks. What's that? They're like... What, like the baby things? Yeah, they're baby things. But actually in South Africa, they're not baby adjacent. It's more just like, yeah, this box called Omar Rusks.

And I don't know, I just grew up eating that. Yeah, and those kind of things is always infused with such nostalgia for me in a great way. Do you still go back to South Africa? You know what? I haven't been back. I lost my grandma. my mum's mum during, actually, just before COVID, which was kind of a blessing, I think, actually,

because she didn't get, she never got COVID. Thank God, yeah. I do think she would enjoy that period of time. And since we lost her, I haven't been back. And, you know, I sort of need to go, but I want to go with my mum and my brothers and actually just coordinating that time for us all to go. And make the most of the trip as well.

I think when you go, it's kind of worth going for two weeks. and got so much family there. And I mean, I guess since like 2019, you've been kind of booked and busy. Yeah. And it's been really full on. Yeah. And it's been so much on my mind for last few years to try and go out.

But, yeah. How did you start acting? God, do I start acting? I, my earliest memory of acting was in primary school in a production of Wind in the Willows. And it's actually really funny because I have always said that I played Toad of Toad Hall. I can't really imagine. Well, this is the thing. And then I recently bumped into a friend from school

who I hadn't seen in ages and it was actually in a place in Margate. And she was like, she was like, I always dine out on the story that in our last year of primary school, I got the drama award and you didn't. Which really made me laugh. And then she was like,

and I always remember that you played Ratti in Winning the Willows. And I was like, oh my God, have I just like completely misremembered what part I played? you're not very portly are you no very ratty either let's just put that out well who are the other great parts in that? I don't really know. Moll?

Moll. Maybe I'm more of a mole. I think you're more of a mole. Yeah, I should have asked my mum what should you remember. So that was the beginning? That was the bug. I remember, yeah, whoever I played in that and I probably played like Village and number three or something in reality but I remember after production

a friend's mum saying that was really good sweetheart. You could be an actor. And they were probably just saying it very by the by. But I remember being like, yeah. Oh, you took that like, yeah, good. Well, you obviously were good. And you were good.

I think I loved it. I really loved it. Yeah. Did you go to drama school? No, I tried for so many years. And actually recently, my basement in Margate flooded. And so like two weeks ago and I was there, I was having to go through all the gross mill-dewy boxes,

which I'd left for far too long. It was so grim. But on top of this box that was completely disintegrating was my Rada rejection letter. And I was like, oh my God, I can't believe I still have this. And it was so wild to read. And I remember being so crushed. I remember exactly where I was.

It was in my bedroom sitting in my bed when I got it. I remember feeling like the floor just fell away. And I was like, oh my God, I don't have it. I just stand a chance. Because I was so convinced that I was the only way. Like drama school was the only way. But did you act at university? Yeah, so then I had a bit of a weird sort of it.

I went to Bristol to study drama and was really, really unhappy there. But that wasn't the fault of the course or anything. That was just, I think, because I wasn't really doing what I loved or I didn't feel like I was in the right place. And I didn't really make any friends. Oh, no, I can't imagine that. Where did you live? Well, this is a thing, because I didn't really want to go to uni,

I didn't really want to study drama. I wanted to be doing it. And I think the rejection of drama school had really hit me. And it was basically my school that was like, make sure you apply for universities. So you're like on the right course or whatever. So you have a backup. So I was sort of just like completely diverted of the path, this thing that I felt like I should be doing or everyone was telling me to do.

And because I didn't really want to be there, I didn't do all the admin-y stuff, like go and look up halls and like where you should be living. So I didn't get into any of the accommodation. So I was renting this like strange flat. But actually, I tell you what got through me that time. got me through that time was Bake-Off. I made friends with a girl who lived next to me,

and all we did was just religiously watched Bake-off. I remember that very, very well. And then I left. You didn't finish? I didn't finish. I was there for like two, two months. You've missed your spot. Prue's leaving, but Nigella's got it.

Nigella's got it. Nigel's got it. Yeah, Nigella's got it. Oh, I'm happy about that. Me too. Me too. I mean, I'm Miss Prue. She'll bring a bit of innuendo.

Oh, really outrageous. Oh, my God. That's fantastic. Yeah, really, really good. I was going to put myself forward, but there you go. That would have also been amazing. Lost out to Nigella, I think it's all right. Do you watch any other cooking programs?

Is that kind of your religious one that you make sure that you watch? I love, I've always loved Baker. What else do I watch? Do you still love it? I love it. I still love it. I really do. I love it. It's on in America and you watched on Netflix in the States.

Yeah, so it's on every episode. Oh, my God. I also love. You're doing reruns. I also love that one that your children love. Is it cake? Is it cake? Is it?

Yes. Is it furniture or whatever? Is it cake? Yeah. It'll be like, they'll do a dog. So good. And you have to say which is the one. So good.

Your children love it. And the big thing is when they cut in. Oh, it's so satisfied. Yeah. I used to get, I'm off Instagram now, which is exciting. Oh, I love it. I used to get into real, real holes with the, is it cake or not? Because they're people who make these like really life-like aches and it's just, how do they do it?

Have you seen the one where the woman cuts into the parrot and her, I think this is very cruel. Her pet parrot squawks and is like, oh my gosh, that's terrible. I know, cruel. You could tell whether it said parrot or not. Surely it was moving. No, it was very realistic cake. It was just, but she did that to her own parrot. That's not nice.

Not nice. The parrot's going to remember that. Yeah, exactly. I remember that. Do you cook? I do cook. And what, you said you like cooking. I really like cooking.

So what would you cook if we came round? Oh, okay, this is fun. If we turn the tables and you're... Yeah, yeah. Okay, okay, okay. It's going to be one, two things. Yeah. I don't have any original thought in cooking.

I need a recipe because I need the focus and actually really like that. I like being directed. Have you got... Favorite cook. Yes. Okay. Who's your favorite?

Oh, I'm obsessed with Mirosoda. Fab. We had it on the podcast. Do you actually? Yeah. I completely miss that. She's delightful. Oh, I would expect her to be.

She's amazing. So would you cook vegetarian then? Yeah, well, I'm not vegetarian. I do eat everything apart from tragically dairy. But I've lived with people, I've lived with friends for a long time, and we've always had a vegan or a vegetarian in the house. And we all cooked together every night, which is amazing. Dinner is so. Dinner is such a good cookbook.

Dinner is so, I've just got dinner. I've always had East. Yeah. And the other one. Wonderful. But I don't know. I know I've got East and dinner. Yeah.

And I think dinner is an amazing cookbook. So good. And I think she's better than ever now. Yeah, I think so as well. And I love that, I mean, I love eating meat, but I don't notice that anything's missing when I'm making her recipes. No. The, like, flavor profiles and everything she puts.

in there just is so brilliant that I don't miss it. So you might cook a Mirosota recipe. I'd cook a Mirosota. I recently made her, I think they're Ben Ben Noodles. And it was such a funny recipe to read on the page because it's mushrooms and gherkins and noodles. And I was like, what is that going to taste like? And I made it and it's so good.

You like chop up the mushrooms really finely. You're meant to blitz them. Like almost blitzers. So they're like it. Yeah, you're meant to blitz them, but I don't have a blitzer. So I just spent 80s it. It's got me out really small. And then do the same with the gherkins.

And then there are some specific, I think Chinese spices and oils and vinegars you're meant to get that I sort of searched for and found. And it's just so good because I love pickles and gherkins, anything with pickles and gherkins. So I think I'd make that for you. It's a nice one. Did you love Jane Austen

before you've landed this enormous role that is probably my favourite character. in the whole of the world. She's mine too. She's amazing. She's amazing. She's amazing. I loved Elizabeth. I feel like there was a brief patch of school

where you studied the book to death and they kind of ruin it for you. But I really, really love her and I've always loved the series and I loved the Joe Wright film. I just thought that was so beautiful. And it is just one of these classics that I think will be watched forever.

Are you going to have short hair in it or long hair? No, I'm going to have long hair, But you know what? They won it. We did a test on the camera test day where I had something it was called a Titus cut, which was quite popular at the time, which was short. It was very curly at the front, but quite short at the back.

Yeah. But I think the consensus was that it wasn't right. And I sort of let them sort of... And Jack is not going to have a Scottish accent, is he? He's not. No. He's not. He never has a Scottish accent.

Never, I know. I mean, I was really blown away in Hamnet that, Jesse Buckley and Paul Muscar had proper English accents. Yeah, they didn't have... And the tone of Paul Muscal's voice was slightly different. I haven't seen it yet, I'm dying to see it. Do you have to do lots of accents? I've had to do American before.

Yeah. And I always worry because there's nothing worse. And when you're watching something and you think, er, yikes. But you were perfect Princess Diana. Thank you. I love that voice. That voice was... Yeah. Her voice. You were an incredible...

Diana. Thank you. I love that. Did you love doing it? I loved it. I'm going to ask you about your last supper. Is that what I would... Before you're going on a desert... You're not going on death row because I can't bear it. But before you've gone in a desert island for about six months,

what would you like to have? Start a main drink of choice and a pud. Okay, my drink of choice is going to be in a groaning. Oh, you know what someone told me? is a really good tip. Oh, yeah. You pour the Nogroni through rice. Have you heard about this?

What? And it gives like a creaminess, like from the starch of the rice, it gives a creaminess. How will you pour it like in a sieve? Yeah, I guess. But do you do it? Or you shake it up with it and then sieve it out.

But is it cooked rice or raw rice? Is it like the, you know, when you're going to wash right rice loads and it's all the white that comes out? So there's like that creaminess that comes in. Oh, my God. So go on. So, Nogroni. Is that your little aperitiv? Yeah. It is. Yeah, it is. And what's your starter then? My starter would probably be... Would my starter be? Can you have a sausage roll as a starter? Yeah. I'd like a sausage roll. Where from? Greg's or Gales? Gales do a really banging sausage. Gales do a sausage roll. They also do those spinach and feta ones. They're really nice. Yeah. I feel like, I can't remember where I've had it, but there's one, it's a pub somewhere.

I can't remember where it is, but they do a sausage roll and they do like really good, like, Dijon mustard. Yeah. And it's like a dip situation. It's so good. Yeah. So I'd have that. To start with. To start with.

And then it would definitely be pasta based. I love pasta. So what's your favourite pasta? There is a chicken and auzo and leek recipe. Oh, fuck sake. I was going to do something like that. It's so good. It's fucking dumb that.

So good. And I think actually it might be from a Julius Roberts thing. But my friend, Billy, has maybe kind of riffed on the recipe and she makes it a lot. And actually we met because she was doing my costume on Murder End of the World, which I did in New York. And then she sent me to the UK and she was on Pride and Prejudice with me. And she would bring in these like vats of chicken leaking horses. Have you finished Pride and Predators? Yeah.

Oh, wow. Is it good? I think so. Oh, yeah. I hope so. You're pleased with it? I am pleased with it. I really am.

Yeah. I had the best time. I had the best time. I think that always... Where did you film it? All over the UK. Okay. Yeah.

We sort of went up around Leeds a bit to Harewood House. I think it's Heardwood. One of the big ones. And then filmed around Herefordshire, Herfordshire. So after you finished your chickeny, chickeny, pastory, also bait, are you going to have dessert? Yeah, I will have dessert. And I will have...

Are you going to have wine with your meal? Yeah, and I would have a... Oh, oh. You know what? I'd have... There's a wine called Chin Chin. Oh, yeah. Which is so good.

Inna Verde. It's a vina verde. It's really good. Yeah. So it's a crisp white wine. Yeah. And then maybe a Basque cheesecake. They're great, aren't they?

Yeah. They look great. Yeah. And when you just, like, cut into one. I know. Fantastic. But you won't be able to have that because she'll be very free.

But I feel like if I'm going to the desert island I'm just going to reap the consequences of that. Yeah. Oh my God, this is amazing. No, okay, so it's Kitty Coles is like Asian roast chicken. We're going to just do like little kind of pockets with the lettuce and try and chat as well.

This is amazing. Yeah, okay. I like things when you build. Okay, good. You build it. Interactive. Yeah. And interactive bowls.

Yeah, I think it's easier. There's these beautiful Shizo leaves and then, yeah, baby gem and coral leaf. Have a little taste of it. I've never ever heard of them. You've probably had it like... Tastes like a perfume bit. Yeah, it's quite perfumed, yeah. Whoa.

Yeah, beautiful, right? That's so intense. Oh, it's lovely. They're called Perilla leaves. Oh, my God. Yeah, quite like fragrance. So, yeah, take a bit of chicken and like, yeah, help yourself. Thank you.

I love Margate. I really do. I only know it through, well, I have like Robert. Robert Diamond, who everyone knows, who is like the mayor of Margate, him and Tracy, I'm in. No, Tracy's, Tracy's. Tracy is kind of like, she got honored, didn't she? She got honoured by the mayor. She got the key or something, she got given something.

I've had really good times in Margate. I love it. I love it. I really love it. And you've talked about Big Shot, the coffee spot. Do you still go there? Love Big Shot. Yeah, that's like my morning walk past, well, Curve coffee, which is amazing.

Curve is just above the old town, kind of adjacent to the high street in a little square. And Curve does the best kimchi toasty, be what I'm trying. Okay. So good. Kimchi Toasty. You can't have that in your bed. It's actually so sad. It's so bad.

Seek and cheese doesn't hit quite the same. I've been having it as V and cheese and it's not the same. It's not as bad as I thought it would be. I was really bracing myself. I was really bracing myself for like, yeah. But it's like the non-bigan one is three kinds of cheese, kimchi, and on the side they have, I don't know how to say it, but zug, zh-o-u-g. Z-H-O-U-G, yeah.

The kind of green. Yeah, Z-G, and then pickles, like a big pickle pot. Ooh, yum. It's such a good combination of things. I'm just going to pass this to you because I've always you're in a... Yeah, please, sorry. No, that's okay. I'm going to give you breast because I think that's a bit easier.

And then I'll give you some segments and let's get some more juice on there. Okay. That is so good. Is it good? Okay, good. It's so good. So, 100 Knights of Hero. Mm-hmm.

Really enjoyed the kind of the color of it. And you were so incredible. Thank you. The cast. Fun cast. Really fun. I love that, like, Felicity just like pops up at the end of the moon. What drew you to it?

Had you read the graphic novel? I hadn't know. Okay. So I read the script and then. read the novel after, and I just found it enchanting. It reminded me of, like, Princess Bride. Mm-hmm. Or a knight's tale, you know, that kind of like...

Ancient... When I first started watching, I said, this is a children's film. Yeah, and I loved that quality. It's so nice. It's not a children's film. It's not a children's film. But I like films that have a childish quality to them and a playfulness to them. And I really liked that it was based in a graphic novel,

which also has that kind of charm, you know? And like, how long did you film it for and where were you filming it? It was really... Was it short? Because there's not many locations, aren't there? No. We were in one place. We were at Nebworth House, which is just outside of London. Oh yeah?

And we used all the rooms there and the grounds, and it was, like, four, five weeks shoot. It was super quick. Costumes were amazing. Costumes were so good. I feel like, Hero, the part is quite, you're quite restrained in it. You have to... Yeah. It's like... There's a lot of...

like internal observation going on, but I found it really fun. I've never really done any explicitly comedic roles before, so I, yeah, I kind of loved it. It was fat. Thank you. It was a lot of fun to shoot. And it's really funny because I think when we were doing it, like with a lot of indie films, you know, it really takes a village to pull it off and, you know, you have five weeks and all the budgets for everything, like so tight.

So it's always, you feel like you're, it's like a race against time to get everything done and everything's working against you. Totally. Julia, the director, is just amazing. She wrote it as well, didn't she? Yeah, she adapted it. Yeah. Did you do any scenes with Charlie XX?

No. No. It's funny, because mostly the question I got asked is, how was it working with Charlie? I didn't know. I didn't know any scenes. She was really good in it. Yeah, she's great in it.

Yeah. So tell me, do you ever go for, have you ever been to Kudu? The South African place? I've never been to Kudu used to be in Pekham and then they've left us. I know about this. Yeah, yeah, yeah.

They've left us from Arilabone. And it's going, it's going really, really well, though. We're thrilled for them. You should go. Oh, nice. Really? You should totally go. Okay, okay.

I mean, if you want to eat South African food. Yeah, always. I'm really bad at eating out in London. I never. Really? Yeah, hardly ever do. In Margate, I do a lot, because everything's really close. Oh, come on, let's give some shout-outs to the Margate places.

Oh, my God. Angelas? So many. Angelus, so good. Gorgeous. Which is now actually moving. Dory's moved, no. Yeah, it's about to move next to Angela's.

I didn't realize, it was actually quite boring market gossip, but Doris doesn't have a kitchen, so they were cooking everything. Oh, Schlecking and the movie? Yeah, moving it over the road. Wild. Doris and Angela's great seafood. Sargasso is amazing for small plates. And Sargasso is the same people who do brawn.

Do you love the Italian? Btega. Oh my God. You know what? I've never been there. I know. Btega Caruso. I've never been to Patga Caruso.

That's lovely. I know. I need to go. It's really lovely. To know where I always go. is high dive or dive. Oh, I was talking about this. Yeah.

And they started with dive, which is like a little tiny place on the harbour arm and it's tacos and enchiladas and stuff like that. It is so good. And the most insane spicy margarita is so good. Do you like Mexican? I really do, yeah. So in L.A.

Yeah, I mean, the best. And then, yeah, they've moved up onto the high street at this place called High Dive, which is amazing. So good. High Dive, yeah. Do you swim? I do. Well, I've recently, they've got this thing in Margate called the sea salt or sea scrub sauna or something. I love it. You been? Love. And you do the sauna and you can literally...

They're so sweet there. It's so sweet. And you've got these barrels with like cold water in it and you're right on the beach and then you're in one of the saunas is the wood one and one is electric and the electric one just has glass. You can just set you in the sea. It's amazing. And the other day I was there and it was really windy and we were just watching these kite surfers and they must have been like super... pro kite surfers and they were doing all these flips and stuff over the tidal pool it was like I was like wow so you don't run into the sea off to your sauna you can just go in my love you it when my and my husband went it he did it and I just was like I was just going the uh little yeah no I mean that is I find that hard enough I like the sauna bit I love the small a bit love I'm going to saw it yeah also you meet amazing people in it if you do most of it is like social son I love chatting you love yeah and I have been told off for chatting before and I'm a like, no, it's so nice.

Love the chat. Also, it passes the time whilst you're sweating. Exactly. We are going to have a pud as well if you can fit it in. Oh, my God, really? Yeah. Yeah, Lenny's made a dairy-free. Lemon tart. And I've got dairy-free ice cream to have a bit.

What? Yeah. No, it's quite nice that's glass-e, Swedish glass-air ice cream. Have you had it? I haven't had it. It's a good, it's a good old sandwich. It's just quite new. My dairy thing's quite new, so I haven't really been.

out there trying all the bits. No, I feel like have a little go on it and see how you feel. How long were you in L.A. for? Three days. Oh, so you're not really settled into the time now.

Okay. No. And I was really, I was using the drama mean every night. It's my new thing. It's seasick. It's seasickness, but it has a drowsiness

and like it when you take antihistamine. And I weirdly just found that it worked. I think I'm going to try and get some. It's because I was, you know what? I went to New York last year in November and, had got the worst food poisoning from the plane

and couldn't get out of bed for like four days. What did you eat? I don't. I think it was Christmas dinner which to be fair. That's on me. It is just on me and I think I had like a salmon to start and I was like what are you doing? But I discovered it then because I was really nauseous

so I took drammamine and then it also just put like I just put me to sleep which is great. Sorry, look at that. Well, let's see. You know what? If you did this on bake off. If you did this on bake-off, that would be a handshake. It would be a handshake.

It would be a handshake. If I went on, he'd make sure I'd win. I'm completely sure. So it's made with coconut oil, some coconut, some flour. Wow, it's good, Mom. It's beautiful. But you don't roll it out. You have to press it in.

She's probably slightly thick than I would have cooked. Wow. Oh, my God. Look at that texture. Well, this is actually perfect that you're doing for. I've got to sing later, so this is great, actually. Actually, I have to say, I didn't put the cornflower in by accident. Yeah.

And I think it's still got a nice little wobble there. It's got a great wobble. Mm-hmm. Mm-hmm. What do you think? Mm-hmm. I don't miss. Oh, my God.

I'm not missing. You wouldn't know. Mm-hmm. You're not missing. You wouldn't know. That's great, ma'am. Mm. Oh, the coconut just hit.

It's really good. I'm getting a coconut. I wouldn't know that was dairy-free. You would not know. Oh, so the coconut and lemon is an, and it's a coconut. I have a great mix. Tell me more about these summers in France with you. You used to go to France a lot as a child.

Oh my God. Yeah. And you kind of grew up with the same people. We have a similar thing where we go to Greece every year and kind of got drunk there for the first time. Oh my God. It was the best. It's like that kind of thing where I think back and I'm like, wow, I feel like that's the place I really grew up. Yeah, so it was in the limousan.

Where is that? No idea. In the middle? When I thought, when I was reading it, I thought, It was like you took a limousine there. That's so funny. Can you imagine? I used to take a limo.

Yeah, I just thought we'd drive. My and my brothers would drive. I think it's like down from Paris. I should know this. It's where like limoges. I think that's where it is. You know, South West.

So my mom, it was just me and my brothers. And we would go every summer for about five or six years, I think. From when I was about 12 or 13 to when I was about 17 or 18. And she found this farm, which was owned by this Scottish family who'd moved there and they had some TPs on the farm that they would sort of, you could stay in. And the very first time we went there,

we happened to go with two families with kids around the same age. And then we all got on. And the family who owned the farm, Paula and Graham, had got about like five or six kids across all age groups. And I actually recently found a photo of all of us.

And there must have been about 15, 16 of us kids and we lined up in high order and it was literally like this. It was almost someone in every single day. group and it was fantastic and we just we ate amazing food um cook pizzas outside and built fires and eventually we ended up going there so much that we would end up graham who ran the farm with paula they would both say you know you're coming every summer you've got to work now so we would start working on the farm with them that that was great which was great i mean doing the stuff

that they allowed us to do which was like picking vegetables and stuff but i did go back for lambing season one year in Easter and that was so fun. How old were you? When I did the lambing season I think I must have been 17 maybe. When was the last time you went? Probably that time I think because then they moved to New Zealand and they now they're now farming in New Zealand, yeah. So it also moved on but which is sad but it was the best time.

Like such freedom. You're quite like hardy, aren't you? I imagine if you like cowboys. I really like camping. Do you? Yeah. Like, and you still like camping, don't you? I love camping.

Yeah. Canopin Stars is a good website. Canopin Stars? It is very good. Can we give a massive shout out to Canopy and Stals? Have you used it? I mean, I dabbled, babe. You dabbled a bit more Jewish princess than Canopy and Star. But I have, and I think they've got completely charming.

Look, I'm more like, I can do like a log cabin. And I will do camping. And I don't want to deny my children that experience because this is like, you know, It's fun. Do you felt I denied you? You definitely denied us. Do you feel you missed out? I feel like I'm more of a princess.

Yeah. And I feel like I would like to know how to, I'd just learnt how to use my log burner. Because I couldn't light a fire. Do you know, I'm quite useless. Well, I could light a fire. You should have gone to guides. Oh, no. Girl guides, no, thanks.

I'd rather me. To woodcraft folk and scared. They don't teach you how to, they didn't like to light a fire. Ishkishkosh, we are one blood you and I all go strong and like the pine tree or something. something, yeah, it was like the hippie. Socialists. Oh, fantastic. It was quite fun.

Tell me about this game of games that you created with Josh O'Connor. Oh my God, it's so good. You created a game? We created a game called Game of Games. And is it like sold? No, it's not. Why don't you, it should be? Babe.

Patent it. Yes. Okay, tell me about Game of Games that you created with Josh O'Connor. So there's a Catequies game. Yeah. So if we were playing, the idea is basically to find the last upper, right? the ultimate meal of everyone slash in the world. Okay.

So then, and it's like a process of elimination. So there are like several rounds. Yeah. So it's a tournament. It's a tournament. It's a food tournament. And then those two play each other. So say we were going to do like two rounds and it would be on, let's say, breakfast foods.

So we're stabbing the best breakfast food. I would maybe pitch like, I'm a big eggs person. Okay. So I would say like the perfect boiled egg. with soldiers, maybe with a bit of Marmite on the soldiers. Definitely. If you're into that. I mean, maybe you would say versus, I mean, you...

Scramble egg. Right. No, I mean, you've just chosen quite my ideal. Okay, I'm going to go versus a fried egg in butter with sage. Whoa. On fresh sourdough. So now we decide. We all go around and vote for which one we would choose.

But are you supposed to like wow people? That's the thing. I going like pirata with like a chutney and obogee pickle and lime pickle. So the thing, the fun thing is it got to the point where people like standing up and painting a whole picture. And then we had to establish some boundaries because people were saying like, you know, it's like the morning after you've met the love of your life and you're like the, like the sun is breaking in through the windows and so, all right.

But, um, methoding. You're like, you need to do like, you could go into different categories. You could go beyond food. You could, we did. We did. We did. We did. We did Christmas Day.

So the best part of Christmas Day we did. I remember people got really into that, like everyone's different traditions and stuff. You sound really fun to have at a dinner party. Oh, thank. I do love a game. Do you go, guys? It's time for Game of Games. It's time for Game of Games or any game, to be honest.

Before we let you go, you know, you were kind of talking about this at the beginning, but nostalgic, a nostalgic taste that can transport you back somewhere. Where are we going to go for that? Okay, nostalgic taste is an oat crunchy. Oat crunchy? Yeah. What's that? is a...

Like a flat jack? Well, it is something my aunt used to make in South Africa. Every time we'd go, she'd bring me a tin of oat crunchies. And they're like a flapjack, but it's more... They're harder, they're crunchier than a flapjack.

And they're really good. Like golden syrupy, o-tie. Have they got a custard in the middle? No. Literally just an oat. Like a little rectangle of oat, and they're crunchy and... Yeah, it's so good.

What about? Vanillas. That's all I'd worry about. Is the teeth I broke my tooth on an M&M once Oh did you Yeah peanut M&M Which tooth? One of the back ones

Oh thank God Yeah I know You need to pick that up darling I know I'm trying I've been trying I'm sorry it's so hard I'm sorry it's so hard No

When we were younger My mum invented a scary woman Called Lady Pilkington Smyth And mum would always be like If we didn't sit up right at the table Oh Or like Eat properly that she was gonna come tell us off

Lady Pilkington Smite. Yeah. And you believed it. She's probably in Bridgeton this year. I know. Well, she will be next season. Or the imagination of your mom.

Well, my mum is like the sweetest, loveliest person ever and kind of incapable of turning herself. So she had to create an older ego. Oh my God, I felt that. You've got your own Mr. Darcy. Who was your favourite? Out of the ones that have been,

Matthew, I think. Do you? Not Colin coming out of the river Wasn't that Matthew? No, Colin Firth was the one that came out with the wet. The hand, tell me about the hands. You know the shot of the hand when he helps her into the carriage

and then it's a close-up in his hand and he like shakes it out. I know, I can't remember that. It's so iconic and... Colin Firth came out of the water. I think Matthew did too, didn't they? I'm sure Jack does too. I don't think Matthew came out.

The water didn't they have the scene where they're like drenched in the rain. Oh yeah. Who was the Elizabeth? Was it Jennifer? Oh. Earl. Yeah.

Was she with Colin? Okay. And Kira was with Matthew. Oh, yeah. Yeah. So you're going to be this new couple. I know. Yeah.

It's exciting. God. I hope people like that. Oh. No. Who's your favorite Elizabeth Bennett? Oh, Emma Carlin. God.

Good luck with everything. It's so exciting seeing you on screen and doing so much. Are you going to do West End or Broadway any time? time seeing again. Yeah. Did you love theatre? Yeah. It's like where I started,

so it always feels it coming home a bit. Yeah. I hope you get some rest. Thank you. Thank you for feeding me. So, I'm very much. I'm going to do this

every time I get off a plane. You're welcome anytime, Emma. And I'd send my love to market. Thank you. Emma Corrin, I'd quite like to have their number and make friends because they were so lovely. What's a gorgeous person, very appreciative.

Yeah, they were so lovely and that lemon tart was amazing. Did you like it? I really liked it. Oh, good, darling. It was great. Good. A hundred Knights of Hero is out on the 6th of February and you should definitely go and see it. It's a visual feast and they are fabulous in it.

Thank you to Emma for coming on and telling us all your food stories. And thanks to everyone for watching and listening and we'll see you next week.