Dua Lipa

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Episodes

  1. Dua Lipa, steak tagliata with asparagus & lentils and a pinotage

    05/08/2024

    Dua Lipa, steak tagliata with asparagus & lentils and a pinotage

    Dua Lipa is one of the biggest pop stars on the planet. She has won three Grammys and picked up her seventh Brit award in March for Best Pop Act. Last year, she collaborated with Mark Ronson on Dance the Night, which featured on the Barbie soundtrack, and appeared in the film as Mermaid Barbie. This year is proving to be Dua’s most successful yet with the release of her highly anticipated third studio album, Radical Optimism. As well as fulfilling a lifelong dream of headlining Glastonbury, Dua will spend the summer playing the festival circuit, wrapping up her live dates in the Royal Albert Hall in October. When she's not singing, Dua hosts her podcast, At Your Service, and shares literary recommendations in her Service95 Book Club. As a massive foodie, Dua Lipa is easy to please. Angela begins with roasted radishes with whipped tahini, followed by steak tagliata with asparagus and lentils. The experts at Waitrose pair the meal with a Fairview barrel aged pinotage. Conversation around the table is brimming with talk of travel, food and Dua’s brand new album. She is in training and runs Nick and Ange through her plans for the biggest live show of her life on the Pyramid stage. And for all of you stargazers out there, listen out for Dua’s thoughts on astrology. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

    36 min
  2. The Summer Series: Cooking

    08/26/2022

    The Summer Series: Cooking

    Welcome back to the final episode of our Summer Series. Today, Dua walks you, the lucky listener, through her "no-recipe" roast chicken, perfect for Sunday Roasts, casual weekday nights, or special dinners with friends and family. Follow Dua with this fool-proof method, regardless of your kitchen skills. Sharpen your knives and get ready to feast! To get in touch, please send us an email or voice memo to podcast@service95.com — and if you’re enjoying the show, make sure to subscribe so that you are the first to get all our new episodes. You can follow @service95 on Instagram and Twitter for all Dua Lipa: At Your Service updates. To receive the Service95 newsletter, introduced each week by Dua, subscribe at www.service95.com Watch along on YouTube: youtu.be/Bp5Zc-zgsFY Dua Lipa’s Perfect Roast Chicken Recipe 1. Take your chicken out of the fridge half an hour before cooking so it is room temperature and set your oven to 240°C (for American ovens, this is roughly equivalent to 450°F, or 465°F if you're able to change your oven temperature in 5° increments). 2. Wash and prep your chosen vegetables. Chop the tops and bottoms off, then halve them widthwise then lengthways. 3. Keep the skin on the red onions, chopping just the tops off, allowing the skin to fall off whilst cooking (dispose of the skin once it's fallen off during your cook). Repeat this step with your garlic. 4. Add all your vegetables to a large metal roasting tin and lay your chicken atop them. 5. Cover the contents of the tin in extra virgin olive oil, salt, and pepper. 6. Take a handful of fresh or dried herbs of your choice and place atop the wings of the chicken and mix amongst the vegetables. 7. Cut a fresh lemon in half and stuff inside the chicken. 8. Before putting the chicken in the oven, turn the oven down to 200°C/ (for American ovens, 400°F) 9. Put the chicken in to roast for 80 minutes, taking it out halfway through to baste with its own juices from the tin. 10. Once the chicken is cooked, let it rest for 15 minutes before serving. Don't forget to dispose of the onion and garlic skins! "

    19 min