Just The Two of Us

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1:06Hello and welcome to Table Manners. I'm Jessie Ware and I'm here with my, well, my date for Valentine's. Well, darling, I cooked all the food and then our date got ill. So we thought, we'll carry on regardless. So we're having a Galentine's. Is that what it is? Yeah, sometimes, yeah. It's a Galentine's because you'd already made the orange posset. I'd made the orange posset and I'd made the gorgeous Jamie Oliver chicken and merguez stew. So, you've made the food. We were supposed to have a guest. We wish him well. Yeah. And better. But we kind of thought, why cancel a good ep when actually we've never done this before?

1:47No. I'm going to interview you, Glennie. No, darling, I'm going to interview you. Okay. Okay? Well, who's going to start? I will. Okay. All right, darling. Everybody wants to know, growing up, what did you eat?

2:04Are you actually joking? No. Okay. What can you remember? I remember the smell of you using the pressure cooker. So I'd come back from school. I think I've used the pressure cooker about three times. You used to use it for spag bol. I've talked about your spag bol before, that it was a bit watery. It's much better now. But it did make me really happy when I knew what was on the table for later, because you'd already prepped it. you're a big prepper in those days too I've always been a prepper you really have yeah I would think about what I was making for dinner in the morning but I actually think what I'm going to eat the next day I plan it all out in my head I'm very food oriented well you probably can gather I read I remember kind of yeah it was always just really nice to smell the house full of something and it I remember you went through a stage of kind of doing a chicken pepper stew.

2:56Yeah. Do you remember that? You do it with your onion rice in the microwave. I quite liked that. I sound very limited, darling. I think we've always had very nice food. I remember when chicken Kievs were like, it was like an exciting day when you'd allow us to have a chicken to Kiev. Do you remember the boil in the bag of fish and parsley sauce? I think I made that maybe once, darling. I'm not judging you, but I feel like I probably went to all the stuff that was like processed because it was it was novel but let's talk about you Lenny what about your growing up what was you know Gaga my grandma who I adored and I thought was an amazing cook um for kind of Jewish food what do you remember from your childhood like a really memorable dish that we always had the same thing on the same day every week.

3:45What was your favourite day? Thursday. Why? Chopped and fried. She was so good at chopped and fried. Chopped and fried, gefilte fish yeah. But some people think of gefilte fish as like the boiled type which is sad. No, I like chopped and fried. So chopped and fried was always on a Thursday. Why was it on a Thursday? I don't know. But that's when she did it. It was a lot of effort, chopped and fried. Yeah, and there'd be probably enough for the weekend as well. So anyone that doesn't know what chopped and fried fish is, it's a gefilte fish that's kind of white fish done with all different three different white fish minced with onion egg and a little matzo meal made into balls and then deep fried yeah and delicious and i think there isn't one jewish celebration that doesn't have chopped and fried fish balls and if you want to try a fish ball the ones that you can get on a cardo the small sweet ones they're nice freeds are lovely it's really nice yeah but i think people always when you offer them a fish ball and they've never had a fish ball they're like what are you yeah what are you talking about why would I have that cold fishbowl but I used to like it when they were hot so they'd just come out of the frying pan and you'd eat them hot and they were delicious and then Friday was obviously Friday night dinner then Saturday was usually cold chicken at lunchtime with with soup and then often my dad would take us out on a Saturday night all together even as a child you go out yeah yeah quite rare yeah so he used to go out every saturday night not every saturday night but we used to go to the cafe royal in manchester that wasn't very fancy it was just steak and chips and then yeah and that was fun and then my dad used to go to casino later sometimes with my mom not always jesse which might have been the source of the strife in our household um but so and then sunday was always bagels smoked salmon egg and onion cold meat or very rarely a roast on a sunday but if we had a roast then we'd have it cold on monday do you remember something that made us all happy as kids a meal that you remember being like yeah you loved lasagna i remember every child likes lasagna yours have only just started liking it when i came back from traveling that was what i requested a lasagna yeah salmon and lasagna sam and my husband sam and the lasagna yeah do you remember when you went away it was st patrick's day i do and it was sam's probably favorite day ever because he used to drink the guinness and wear the hat the five five pint hat yeah and he couldn't even wear his hat that day He was too upset.

6:29Yeah. Poor Sam. It's okay. He's fine. He's fine. Do you remember us rejecting any of your food famously? Who was the most picky eater? Not me. There was a time when your brother only ate the same thing for two weeks on holiday, which was spaghetti bolognese every single day. But that's kind of like a lot of children, I think. And he did love tuna sandwiches. Do you remember when he was on a diet of tea? and tuna sandwiches from our... He was weaned on tea. That's really wild. And now he has an addiction to caffeine. Maybe that's from that. Do you think that's my fault? Can you imagine, like...

7:09He was like Boss Baby or something. He had, like, a baby bottle with tea in. But do you remember you sing, I like a nice cup of tea in the morning. He loved it. I like a nice cup of tea for my tea. And at half past eleven, My idea of heaven is a nice cup of tea. Did you make that one up? No, it's a song. Everyone will know it. Anyway, Alex was probably quite picky and now he's quite adventurous. He hated Ratatouille and he still does. I talked about it in an episode recently. But you want to bring it, you think it's good now. I don't. Oh, you don't? No, I don't. I don't understand Ratatouille.

7:51It's the worst version of a courgette. No, I love Ratatouille. I'll tell you why. Why? Because when I was 15, I went to stay with my sister, took me to Mallorca for a month. And we stayed in a villa. And opposite... Your sister, for people that don't know, was a bit older than you. Yeah, 15 years older than me. Yeah, and she was fabulous. She was fabulous, Maxine. And she took me to this villa in Mallorca with my niece, Sarah, who's five years younger than me. So she was just on the cusp of kind of becoming adolescent. And I was already there, 15. Los Bravos, the pop group who were Spanish, were opposite.

8:34Black is black. That was so. Black is black. I want my baby black. Black or black? Black is black. Black is black. I want my. They were a band called Los Bravos. But next door was this fabulous French family. And there was this young man called Jean-Claude. he was very handsome yeah and they used to give i used to go there for dinner because you know we kind of were getting acquainted practicing your french yeah practicing my french and they used to serve ratatouille with lamb chops and i thought it was so exotic and it was a french word and i was a complete francophile so basically sean claude is the reason that i cook ratatouille Oh, your crap ratatouille.

9:19Yeah. Okay.

9:23I, actually, a few people, thank you so much for the people that have messaged in brilliant questions. We're going to go through some of them. And what a lot of you asked was what our last suppers would be. Yeah. So should we take it in turns, starter and starter? All right. You go. All right. Shall I go first? Yeah. But mine changes a lot. Okay, well, where are we at at the moment, Len? Well, I don't think you can beat a roast dinner. I've completely gone against that now. Oh, okay. I've turned my back on the Christmas dinner and roast dinner. I don't think I want Christmas dinner. I do love roast beef, Yorkshire pud, and lovely roast potatoes, really crispy roast potatoes, and nice veggies.

10:05I have really fallen out of love with a roast. Why, darling? I don't know. I think, funny enough, somebody who's been on our podcast twice, Benny Blanco, a friend of mine, He's like, what is the Brit's obsession with roast dinner? Because it's delicious. It's become a bit overrated. No. I don't know. You can never get a good one in a pub. Yours is very good. But you know what? I like a roast dinner, a midweek roast dinner. That feels sexy and a bit naughty. But you only do chicken midweek. Yes. You never do beef at the week. Okay, so you missed the starter. So you're going with the main roast dinner.

10:40Fine. I like chicken liver parfait or duck parfait with a very nice chutney. I love that on brioche, toasted brioche. Like a red onion marmalade. Yes. I like that. And I don't know, dessert. Not big on dessert, but I always eat them. Says the woman that does a fondant and a posset. Yeah, but you know it's not my strong point cooking and I always panic. I feel like actually... You think I'm getting better? I think it's getting better than your mains. Okay. Oh, I do. Oh, okay. All right. I'll just try and mix it up. That's a compliment. All right. darling. I mean, I think panettone bread and butter pudding would have to be on.

11:22I love it. Mum, I feel like we are really... We're in a fork in the road. What do you mean? Where we are really going in different directions. Okay. And maybe that's going to... Alright, tell me yours. If it's oysters, I'll vomit. No. The starter I struggle with. Why? Because I would like a meze of things. So I'd either like a Turkish meze. I like bits. Turkish darling Greek Turkish or Greek meze I'd like some Sagara Berek apologies to any Turkish people that are listening to this and I've just offended them I like Zazik they like garlic yoghurt or tzatziki I like patlajan soslu the like aubergine that's like the nearest I'll get to ratatouille like the aubergine melatsani like a bit of everything alright I want some calamari in there okay I want a bit of pastry and cheese i want deep fried something i want a lot of stuff i want something zesty and fabulous i think that's the word that you would use to describe that is greedy yeah okay so that's where i'm going i'm either going kind of lebanese um mixed meze or i'm going greek or turkish i'd be happy with any of them delighted i do think if you go out for dinner and you go and you have a meze and it's quite expensive you do expect more generous than some of the restaurants i think serve.

12:47I really enjoy the honey and co mezze that you get. I don't even know if they call it a mezze. Would they call it a mezze? They do call it a mezze. But I also I've realised when I cook, I essentially do a version of mezze but like on the mains. I've always got bits, haven't I? You like bits. I like bits. I like a lot of sides. Now, at the moment I'm going to go for a jacket potato for me. And I can't believe this. I've always been very no, hear me out. I'm shocked. This is comfort food. Hear me out. You don't want comfort food if you're going on a desert island. I think I do. You might be able to find a potato.

13:26You're being too literal, Mum. Okay. I'm telling you, as I like bits, a jacket potato that has been in that oven for three hours. So it's very crispy. I made fantastic jacket potatoes for the kids, didn't I? Yeah. Fantastic. Yeah, they were good. Basically, my friend Laura Dockrell changed my life when she said you score the jacket potato, you put a bit of oil and some sea salt and you just put it in. Honestly, so these would be my Meze jacket potato toppings. I'd have, this is very, very divisive. Cold baked beans. Cold? Sam got me into cold baked beans with a jacket potato. I don't know, but it works.

14:07How does the cheese melt? The cheese melts because you put the cheese underneath. the baked beans also you don't you do it in quarters so you've got a quarter it's like a four seasons with a jacket potato okay so each quarter you've got yes you've got each quarter you've got a different topping that kind of falls off which potatoes would you use i don't i just get baking potato i don't know maris piper yeah maybe i don't know so on one side i've had i'd have cold baked beans and grated really sharp cheddar but grated very finely so it's kind of like it's very delicious loads of butter another corner i'd have the most sexy version of a tuna mayonnaise yeah i do so my tuna mayo would be um like autis uh tuna or tuna and olive oil like really high end mashed up with yogurt mayo dill spring onions celery dijon so like the contents of a Greggs like a tuna crunch yeah what does this say about me why have they stopped why have they stopped making that Greggs you can't get a tuna crunch anymore really on a bloomer maybe it's because it was only me and you that bought it no I don't and I haven't been in a Greggs for about 10 years no but you can't get them anymore I this is I've just thought about this okay I would then do a tuna no I do an egg mayonnaise quite similar in taste I know Am I pregnant?

15:38I think I may be pregnant, Mum. Christ, don't you not? I'd have potato. These are just corners. I do egg mayo. I do with, when I went for a lovely Shabbat dinner in Melbourne. Yeah. They do egg and onion. They do egg and onion, but they added dill in it too. I'm just, I want dill everywhere and spring onion. Okay. And then I'd put really good anchovies on top of that. I think you are pregnant. That's not normal, Jessie. Okay, so these are my three. And then on the fourth quarter, I'd have tahini and yogurt. Oh, my God, I'm going to vomit. Mixed up. So it's like a kind of... Jessica, this is not like a normal meal.

16:21This is like 20 meals on one plate. Yeah, I like bits. Carry on. Sorry, am I allowed to? Where's your salad or your veggies? I haven't got to actually keep interrupting me. You're going to have veggies as well. We have a lovely salad. Okay. I'm probably going to go Caesar salad. Oh, my God. Why are you so offended? It's the most peculiar. It's not a meal, Jessie. It's my supper. This is meal. This is bits. I've denied myself jacket potatoes for too long. Why? But they're not fattening. No, I'm not talking about that. I've just neglected them. Oh, no. Because I'm not a big potato fan, but there's something about the jacket potato that just gets me.

17:03They're gorgeous. So jacket potato with all the trimmings. And then I would have... Your food bill will go down a treat, darling, if that's all you're going to eat. I would have something slow cooked, like a lamb slow cooked or... What do you mean then I would have? Well, the brisket tasted really good on the jacket potato. But what do you mean then I would have? You've just had that as a main... What did I say? I like bits. You think that baked potato with everything on it is a main... Mum, let's imagine that my tummy is bottomless, my appetite is bottomless for this last supper. Okay. So you're having slow-cooked lamb?

17:36Slow-cooked lamb or slow-cooked brisket. Like, that could go in there too. Okay. And then I'm going to have a side of pasta. Because I like... Whenever I see pasta on the menu... Jessie, that is more than one meal. I don't give a shit. Okay, fine. You're going to need a day to eat all that. Yeah, great. My idea of heaven. Okay, go on. I can't believe you're judging me. You're shaming me. No, I'm not shaming you. You are. I think it's a little greedy. You're shaming me. For your greed? How dare you. Yeah, because I think it reflects badly on me.

18:13All right, well, you're not... Okay, keep going. What else? Oh, no more meat? Adding pasta, risotto? Pasta, no. The pasta would be some kind of... It'd be simple. Maybe like a truffle. Like a cacio e pepe? Yeah, like a good cacio e pepe. No, I'm not fussing about that. I like the angel hair pasta. You don't. I do. Have you got a problem with that too, Lenny? Yeah, it's for two-year-olds. What are you talking about? Yeah, angel hair pasta. You are the devil. You can only cook it for like one minute, otherwise that's a big mush. Yeah, wait, it's in my mouth quicker.

18:54I just... You've derailed me now, so I'm going on to my pud. No bread and butter. yeah that would be in the messe bit i'd have like an amuse like i'd have like an assortment of which bread i'd have a really what's your favorite what's your favorite dusty knuckle is the best sourdough yeah but i'm always worried my tooth's gonna come out me too um i'd have like a really good flat bread i mean i'd have the fm mangal in camberwell's their um bread that they do in the takeaway and it's got like this mad seasoning on it and i don't understand it's like got a bit of like pomegranate meaty juicy something i'd have that pudding jesse we'd be able to fit it in yeah okay because i'm your daughter okay yeah okay um i would have an array oh my god basically i feel like if there are five desserts on the menu you get three at least because you've got to have an opinion don't you think so you want like one of those fancy pants plates where there's five little bits on not fancy okay i'd have like a a brilliant cookie like a fantastic bendy cookie that would be one thing like chocolate and yeah yeah brownie no i do not understand brownies i just don't get the hype about brownies then i'd have something cream based.

20:19Like what? I just have cream on ice cream. Which ice cream flavour? Pradlings and cream, Haagen Duff. Really? Yeah. Do you ever order ice cream when you're out? No. Yes, kind of. I do love ice cream. Anyway, there. That's where I'm at this year. 2024. I'm a Jacket Potato gal. Where do you stand on Mochi? I like it. I love them. Some people hate them because they're kind of that gelatinous. No, I like that. Me too. Anyway, that's where I'm at, Mum. Christ, darling. What are you going to drink? A dirty martini to start. Filthy. Okay. I'd still have a Cosmo. Still my favourite. I'd have a white burgundy.

21:03Would you? White? I don't know because I think it sounds fancy and I had a really good one at Sessions Arts Club. Do you remember that bottle that we had? It was banging. And I always think of Miranda. I mean, she was an alcoholic in Sex and the City. She always ordered Shabley. And that's a white one. I love a champagne. It's nice and crisp. And I just kind of feel like I'm Miranda this year. So that's where I'm at. I'm not an alcoholic. Okay. Yeah. And I have a hot toddy to finish. Oh, for God's sake. Well, this is me. Okay. What about Baileys? No, you can have your Baileys. Okay. May I have a bit of Baileys.

21:34I can, honestly, I really have to limit myself to Baileys at Christmas. Because when I've opened the bottle, I've finished the bottle. I saw people doing like mincemeat ice cream. and I thought, actually, maybe I would, like, that would be quite delicious. Yeah, see, I've done that. A Christmas pudding made with ice cream. You put mincemeat in it. What? Ice cream made with Christmas pudding, do you mean? It's called Christmas pudding ice cream. Yeah, is it nice? Yeah, it's delicious. We should do that for somebody. Okay. Anyway, that's... Why don't you change the squeaky chair, darling? I hope that satisfied you guys.

22:18The market's uncertain. Revenue's tied and hiring on hold. That's why results-driven companies are using Upwork to keep work moving. Go to Upwork.com today and start hiring proven freelance talent fast. No bulky overhead. No rigid long-term contracts. Just the right expert right when you need them. Work smarter and faster with Upwork. Go to Upwork.com now and find your freelance expert. That's U-P-W-O-R-K dot com. Post a job for free and get started today. If you're a smoker or vapor ready to make a change, you really only need one good reason. But with Zinn Nicotine Pouches, you'll discover many good reasons.

22:58Zinn is America's number one nicotine pouch brand. Plus, Zinn offers a robust rewards program. There are lots of options when it comes to nicotine satisfaction. But there's only one Zinn. Check out Zinn.com slash find to find Zinn at a store near you. warning this product contains nicotine nicotine is an addictive chemical

23:24so we asked you this morning when we were going to record this episode we put it out on instagram and facebook about you choosing some questions oh my god there are so many you are so brilliant some of them we've answered Katrina Holland what was Lenny serving up for you when you were kids I've kind of answered that I think Katrina um okay I'm just waiting for the step past okay this is good I don't know if I'm saying your names right so Dutz Katie I guess you're Katie Dutz which guest got the most drunk on table manners Lenny oh stop it I'm not a guest you and Janice from Foles got absolutely right that was quite I think Stanley Tucci was do you think he was drunk I don't think it was drunk, but we had two bottles of wine, darling, at lunchtime.

24:12Oh, my God, you know what? Which is not great, because I think I was pregnant. But when we had the My Dad Wrote a Porno. I think we were nervous. No, there were three of them. I think they brought three bottles. Okay, and we drank one. My Dad Wrote a Porno. They came on, the trio. I had the worst hangover in my life, but I think I didn't realise that I was pregnant. And it was the natural bloody wine. It gave me the worst hangover. So I tell you who got a little tipsy and had to hold back because we didn't realise the wine was so strong, Joanna Lumley. Oh, I love that. But she didn't get drunk, but she said her head was a bit woozy after one.

24:50Okay. What's the rudest table manner? This is from Matthew Holton. The things I don't like is if people blow their nose into their napkin and then they leave it on their plate if you're out in a restaurant. I've definitely done that. I've definitely done that. I think I did it last week. It's not very nice, because the waiter has to move that with his hands, or her hands. This is from Lozajee. Which guest surprised you most in a good way? Ed Miliband. Yes. He was a great... He was fat. He got pissed too, actually. Yeah, he did. Yeah. And I wouldn't let him stay and watch the football. Mum, I don't know how you're going to answer this, but Holly goes lightly.

25:31Best food to eat off a naked torso? Does she want me to lick or take it in one mouthful? Well, what would you... Wow. I thought you were going to not answer that. I am. Wow. I'm thinking of, actually... Okay. So you're Samantha today. Those Calvin Klein ads. So... Samantha has sushi on her. On a naked torso. What would you like? She did put in brackets saucy. Well, you wouldn't want spaghetti but no use, would you? Yeah, but it would be quite delicious. Oh, it's got to be chocolate mousse, hasn't it? Oh, you're going quite trad. Yeah. Okay. What else would you have? I'll call you Anne. All right.

26:07Miss Summers if you're nasty. All right. What would you have on a naked torso? I don't, I'm not, actually, I'm quite happy to just carry on with some more food questions. Oh, this is a good one. Marie, your most used cookbook. I have to say, I've been really impressed by the comfort, the Mob Kitchen's comfort one. I think it's really brilliant. I think their recipes are so good. and they also have this subscription thing that's I think so reasonable and I like how they don't have too many ingredients it's really of the moment so if there are fads and stuff like that which I'm fully here for with food they play into that but also they're just really great I think there's two cookbooks I love um table manners the cook no no no besides ours Jerusalem by Otto Lenghi and Sammy Tamimi I think is one of the best cookbooks and I think it revolutionized cooking and how we've changed the way we cook now.

27:02I always loved Delia. Delia was always a good cookbook. I feel like you used her in the 90s. I used her a lot in the 90s. I love Nigella and Jamie Oliver. I'm cooking a dish from this now. And I did a Jamie one last week, a few weeks ago, and that was brilliant.

27:20Oh, this is cosy, Mum. So, Mum, what is this? It's really tasty. So, this is Jamie Oliver's. one of his five ingredients just five ingredients I haven't got that book it's chicken with merguez sausage and beans but it's nice is it nice? that's nice I did tell you to bring French bread but you didn't what did you cook at what did you eat at your wedding mum to my dad? well cousin Elizabeth cooked cousin Elizabeth who does yeah who was doing catering at the time was she? yeah and she was a really good caterer I thought she was a food technology teacher She cooked, it's not as flavoursome as I thought it would be.

28:01Go on. She cooked salmon, which everyone had, because it was kind of afternoon. We had salmon. What, poached salmon? Yeah. Yeah, classic. So we had salmon salads. And I remember she made this mandarin orange salad with sour cream on top. What year was this? 1981. I'd definitely put harissa in and you definitely need the merges for the flavour don't you okay this is from El Maif this potentially could be winning a tea towel Lenny you have to choose between chicken soup and cosmopolitan for the rest of your life are you going to go chicken soup or cosmo chicken soup without doubt okay Lisa was Jessie what cooking skills did mum teach you she taught me nothing yeah I didn't really she didn't allow me near her but I do have a very vivid memory of her making bechamel and being very rapid with making it she was always in a rush because she always had to either work or but she was always so like if you're making the bechamel for lasagna you'd be doing it and I'd be there kind of waiting to lick the bowl in a saucepan and so I'd be watching you but everything was done quite ferociously because you always had something else you needed to do I I guess you were a single mum, so you had to.

29:19But I just observed a lot, didn't I? My kids, I really... They're very interested at the moment, like, making pancake mix or making their omelette mix. So we're just in cracking eggs at the moment, guys. Okay, if you could only go to one restaurant for the rest of your life, which one would it be? That is very hard. God, that's a good question, Jada. Do you know, I love spring still. and I never tire of going there. But, you know, we've got the Abbeyville down the road. The pub? Yeah, and, you know, go there probably once a week. Do you? Yeah, and the food's always nice. It's a funny old place, but I love it and it reminds me of Orms.

30:04Yeah, our friends had the wine bar Orms there with crinkled chips. Yeah, with crinkled chips. That was cool. Mine would be, if they bloody had some indoor seating, probably the Towpath Cafe. Yeah, but it's not open all year. And it's not open all year. But if it was open all year and they had a bit of indoor seating, I'd go there. I think you've got to go somewhere seasonal, right? Lenny, this is from StunMagSteph. I mean, guys, we have hundreds of questions, so we're going to have to do a part two when somebody else cancels your sickness. But I actually am interested in this. I'm going to take these away.

30:40StunMagSteph asks, Lenny, we want to know how you started your career and best advice for life. God, my career. Right. So I was at a very academic school and I didn't do much homework. My parents didn't really know because they just thought I was terribly clever. And then it got to my GCSEs and the mum went to the parents' evening and they said, what is she going to do when she leaves school? My mum said, well, she's not leaving. And they said, well, she's not going to pass any GCSEs. It was five weeks to go. never did any homework five weeks ago I thought were you not nervous? didn't care? I didn't really know but mum your parents they were working class and they were paying for a private education and you were sticking two fingers up I just thought it would be alright anyway I did pull my finger out for five weeks?

31:34yeah and got seven GCSEs not the best grades so then I struggled to get on to to do so my mum came home from the GCSE talk and she said I think we should go into management at MNS because you can start at 16 or 17 my mum was get a discount she was she was always keen on anyone working for MNS because in those days you got all the reduced food of an evening and she thought that would be a very good idea so I said no I don't want to do that so I did pull my finger out and then had to work hard and I remember there was a careers evening and someone talked about doing social work I thought that's quite a nice job you're helping people you're talking to people it's never the same day after day is completely different you're not sitting in an office all day it's being with people and you're doing some good in society so I became a social worker are you happy you became a social worker yeah I think I've had a wonderful career and I think I've enjoyed social work.

32:42I enjoy all aspects of it. I enjoy helping. I think it's tough now, much tougher. But I have enjoyed it. What's your best advice for life? Crikey, don't ask me. I'm still learning. That's good. Surely that's the whole essence of life, that you carry on learning and changing and evolving. Mum, I feel like maybe... Who thought that I would be doing this? at age 72 and having the best time of my life. It's good that your daughter worked really hard. Yeah, it was a good job. Got you a job, a new job. Yeah, you got me a new job. Beta Bog Knits. What snacks do you always pack on holiday or bring with you on tour?

33:23Marmite. Marmite? Yeah. Jessie, do you bring twiglets? Do you love twiglets? I don't love them as much as Marmite. I love them. Takeaway of choice, curry. Really? Yeah. Oh, I like Vietnamese. I think curry travels better. If you lived in bygone days, would you be upstairs or downstairs? I'd definitely be upstairs. Why would you be upstairs? Because I wouldn't have to cook. See, I think I'd be downstairs. Would you? Because I think I'd like to be amongst all of the cooking. Really? And the comfort. No, let's face it, I'm upstairs. No, you're an upstairs girl. I'm upstairs. I'd be an upstairs girl that hangs with the downstairs crew.

34:06Okay. Right, okay. Shall I get the dessert? Pass me that. What have we got now, Mum? It's orange. Oh, these look so pretty. Blood orange posset. Yeah. Mum? Very Valentine-y. Yeah. Very romantic. Let's try this. It's blood orange posset. That's really tasty. I don't know if it's set properly, but I love it. Do you ever not say one thing? Do you ever just sip it and say it's fab? It's fab. I could sip this, actually. Hold on. zip it not sip it i mean that's got that's tasty mom but um i also i need to give a shout out to a lovely lady who came up to me i was on my girls weekend recently her name is jeta she had a very cute labradoodle called walter and um she bless her had held back until we stood up and she pounced on me and said she was very gorgeous she said jesse i just want to let you know and her poor boyfriend was just like oh jesus jeter calm down um it was so sweet she said that on the way up she'd been listening to the james o 'brien episode and then she'd seen me there and it was very and anyway i'm just saying hi jeter appreciate you mum what happened to you last night as you were leaving leaving my house i was coming out your side door and just with a carrier bag and it was dark and this woman came up on a bicycle with a high-vis jacket.

35:35What, like cycle by? Cycle by, going past me and screamed, Lenny, you're a legend. I love you. I don't know how she knew it was me though. It was pitch black. I didn't, wasn't you couldn't see any leopard print and I wasn't speaking. So maybe she knows where I live. Yeah, I think so. Anyway, listen, thank you so much for listening to this special Valentine's episode with my date and my mother. I hope you have a great Valentine's Day. I hope you can't open your doors because of the Valentine cards on the bottom of it. I hope it goes away very soon, to be honest. It's a silly day. Do you think so?

36:11Yes. Oh, I love it. Yeah. Never mind. Anyway, take care and we'll see you next week. Thanks so much.

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