My mum is a great cook, so we had a lot of home-cooked meals growing up. It was rare that my mum did instant, but I loved butterscotch Angel Delight and occasionally she’d buy us Tizer. We used to get school dinners and they were really good as well. I was lucky.

My brother took my mum and her sister to the sushi restaurant Nobu once. Bear in mind they come from a background of Italians running fish and chip shops, and he took them to a raw fish restaurant. They just couldn’t: the only thing they ate was the chocolate pudding. He’s convinced they left in a taxi and went for fish and chips.

What makes Christmas feel like Christmas to you?

We always make the Italian dish agnolini at Christmas. It’s these little pasta parcels, with a meat filling. You serve it in a broth. And we always have a Christmas pudding-off. We’ll buy a few brands, my friend might make one, then my mum is the taste tester – she’s got a great palate.

Customers not turning up or letting you down 24 hours ahead is a bugbear. It’s tough these days. At Murano we had a guest recently ring to cancel late and we said, “We have to charge you,” because we’re only 14 tables. They said “Oh, we’ll come.” They ordered two glasses of wine, water and left. We’re not doing it for vanity. You’re running a business and have salaries to pay. Anyone who’s brave enough to run their own business needs all the support.

I would love to have actor Brian Cox on the podcast. And Sarah Snook, who plays his daughter in Succession. I would love Jason Sudeikis – Ted Lasso. Madonna would be great…

My drink is a gin and tonic or negroni, then wine. We might do bubbles – I like sparkling rosé. My friend Valentine Warner, who’s on the podcast this season, makes an amazing martini, but I’m too lazy; bubbles, as is – just pour a glass.

Nick Grimshaw

How did launching podcast Dish with Angela come about?

Angela and I were put together like the pop groups Liberty X or Girls Aloud and we got on. My radio work had been youth-focused and I was at a time in my life where I thought, “Do I really want to interview 16-year- old TikTok-ers?” The podcast is fun dinner party food chat – the stuff that my friends and I talk about. We send pictures to each other of recipes or chairs.

What are your earliest memories of food?

My memories of food at home are that we always had to sit at the table together. When I went to uni and everyone ate watching telly, I couldn’t do it! We had roast dinners on a Sunday and Mum still makes a great roast. She used to do girls’ nights, and when I was little I’d always want to be at the dinner party with all the women in their 40s and 50s.

 

What would we find in your fridge?

Butter, milk and eye masks. Anchovies, cheese, sparkling water, wine. I love sparkling water. My dad used to work in the food industry and bring home faulty bottles of Perrier. As a kid I thought it was really chic, because Max and Susannah had it on the soap opera Brookside. Remember them?

What makes Christmas feel like Christmas to you?

 

I love Christmas, mainly for the food. Cheese, condiments, pâté, crackers – not the exploding kind! I love a pork pie with mustard, Christmas pud, mince pies. My Christmas non-negotiable is cheese and wine, on a Tuesday at 1pm, for no reason.

 

What’s your drink of choice?

 

I love a Guinness or a lager. If I’m celebrating, I’d probably have sparkling wine or a dirty martini – but I have to be in the right frame of mind.