Kate Winslet

0:00If 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. Zinn 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. The market's uncertain. Revenue's tight and hiring on hold. That's why results-driven companies are using Upwork to keep work moving.

0:38Go 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. When it comes to home insurance, GEICO works for you. And since I'm the Geico Gecko, I work for you too. Hey, Gecko, could you DJ my workout? I got you, Derek. I know you like them sweet beats on leg day. Great home gym, by the way. That's fire, Gecko. Buckle this remix. Bundle your home and car insurance so you can save and get coverage that grows with you.

1:20Oh, yeah. Rolls right off the tongue. And you know what else I like? Air horn. Aw, yeah. Let Geico work for you. Get more with Geico.

1:35Hello and welcome to Table Manners. I'm Jessie Ware and I'm here with Lenny. Hi, I'm here. Just back. I'm here. And whilst we are still on a hiatus getting ready for season 17, we couldn't say no to this guest. So let's just call this Table Manners season 16 and a half because we have Kate Winslet coming on Table Manners. How do you feel about that, Lenny? Very excited, darling. She's coming on the show to talk about her new film, Lee. About the iconic Lee Miller, war correspondent for Vogue. Incredible, important historical figure for women, feminism, and also documenting the Second World War.

2:17Yeah. She documented a period in the Second World War up to the liberation of concentration camps through her photography. Kate Winslet has produced this film, stars in it as Lee Miller, and it's really brilliant. And so, yeah, we are sat in the Corinthia Hotel. Last time we were here, we were here with Millie Bobby Brown. We only make these exceptions for very special people and Kate Winslet is that. So we've got about an hour with her. We're going to have lunch. Now, disclaimer, we haven't actually cooked today. No. So we are cheating a bit. Yeah. But we have a really delicious delivery from Honey & Co.

2:53Yeah. What have we got on the menu? So we've got stuffed aubergine. Yeah. Potato salad. A chicken salad with grapes. We're making salad with grapes. We've got baba ghanoush, labneh, hummus, tabouleh chickpeas. So, yeah, we'll be feeding Kate, and I can't wait to speak to her. I mean, she's been our favourite dysfunctional cop. Well, Jessie, you queued outside, premiere of Titanic. I did? Yeah. Jessie was there. I've still got the poster at home. I was not there for Kate, though, to be honest. I know, darling, but I still have the... I should have brought the poster along. I've still got it at home.

3:30me and Christine Ashford you stole it off the railings picture of Kate and Leo together I forgot that I went to the premiere I was one of those people how old were you? I don't know whether I should say this to her but I was quite resentful of Kate Winslet for many years because she loved Leo because she had those three hours with Leo a little longer I should have thought I really quite resented her well we've got her poster at home if she ever needs a spare of Titanic because I've got it behind a cupboard in the spare room. Kate Winslet coming up on Tablehouse.

4:23How are you? Very well, yeah. Busy? Yes, it is, but it's not over the top, which it sometimes can be. How do you look so gorgeous and fresh when you've been probably at it all morning? I don't know. I don't make up. Someone else is putting hair, you know, doing my hair and makeup. But you look the same as you looked in Titanic. No, I definitely don't. I bloody do. There is no way I do. We do. We think so. No, I definitely don't. But that's very sweet. I have to say that I was obsessed with Heavenly Creatures. I think I was watching it way too young as well. Oh my God. Because it's quite, I mean, it's quite fucked up, isn't it?

5:00Well, it is. I must have been really young and I think we got it from Trohan. Jessie, why did I let you watch it? You didn't. I was at my mate's house. Okay, fine. But we were obsessed with the relationship and it was amazing and you were amazing. And then you got the Titanic gig. Yeah. And I really resented you, Kate. Did you? I was so... Mum has just reminded me when we did the intro that I actually queued her. I was one of those people that was in the crowd of the premiere in London. And I have to say, I wasn't there for you. But I wasn't even there. Well, I mean, I don't know if Leo was there either, to be honest.

5:36No, so, yeah, so, no. Why weren't you there at the premiere? Because I had gotten food poisoning or something terrible had happened to me. I was filming something in Morocco and I had flown home for the premiere and I was sick and I ended up in hospital. Oh my God. I was in hospital. it was bizarre Jessica do you feel bad now? I feel really bad now I feel really bad but what was quite funny though about it was as I'm lying in hospital on a drip and completely delirious like they kept coming to visit so Leo kind of came in at one point oh how sweet and then a few hours later Jim Cameron came in checked my temperature decided that actually I was probably hotter than they had told me that I was it was kind of funny but you did miss probably the biggest kind of premiere of well at the time Maybe that was quite nice to miss it.

6:23Honestly, I mean, you know, premieres are such a great celebration of the film. But actually for us a lot, it's quite a full on experience. And you just have to kind of gird your loins and sort of get through it a bit. But yes, we missed it. Well, let's talk about Lee. OK. I thought it was amazing. You're amazing. It was brilliant. And thank you. And I must be really thrilled with it. I am. I'm so thrilled with it. I'm so proud of it. and I so can't believe that we've actually done it. I mean, honestly, I keep having aftershocks and just thinking, okay, I don't have to make the film anymore. The film is made.

7:01I can sit back and watch it and I can feel incredibly proud of all the literally blood, sweat and tears that are into it. How long has it taken to get together? So I first started thinking about the possibility of making a story about Lee Miller in 2015 and um and actually tying in with what your podcast is about so I love food and tables and kitchens and family and feasting hugely important part of my life and a hugely important part of how I grew up that the ritualistic thing of even if you don't see each other during the week you always sit down for Sunday lunch and a friend of mine who lives in Cornwall she knows this about me and she works for an auction house and she sometimes is asked to research particularly important pieces that might come in and she called me she said Kate Kate there's this table that's coming oh my god Kate you're gonna absolutely love it she said I have to just tell you the story I said tell me she said well it's a table it's a wooden table that was in a house in Lamb Creek in Cornwall and it's it was the home of a woman named Annie Penrose who was the sister of Roland Penrose and Roland later became Lee Miller's husband she said but this was the house where all the surrealists would gather and have these kind of hedonistic summers of love and this was the table they would eat at the table they would fight they would feast god knows what else at the table and she said you just got to get it you got to get it cut to I got the table I got this table and it arrived and I could not believe how stunning it was.

8:40The top is one thick slab as though it's cut from a huge, huge old tree with the knots and the wells of the wood. I mean, you can really feel the life in it. It feels a bit vibration-y actually. And I sat at this table and I just thought, my God, imagine the people who had meals at this. Seen a lot of action. Oh my God, a lot of action and not just the eating food kind of action I don't imagine. And I thought, Lee Miller, Lee Miller. God, why has no one made a film about her? And of course, I knew who she was. And I knew a bit about her photography. But I actually didn't know anything truly about her as a woman, and the phenomenal life that she lived.

9:20But most importantly, the decade of her life that actually defines her, which is the 10 years when she went to war and photographed the front line for the female readers of Vogue. and she went there not as a young whippersnapper she went as a complicated middle-aged woman and she did it by herself and I suddenly realized wow she's been so labeled incorrectly as this muse former model ex-cover girl and that was a sliver of her life when she was a model and actually she didn't even like being a model and she couldn't wait to get away from it and she famously said I'd rather take a picture than be one and she became a photographer and a really extraordinary one at that and then during the war put her photographic skill to incredibly powerful use and went and documented the truth of the atrocities of the Nazi regime so much of which was being covered up and kept from people and it really was I mean there's a scene in our film where Lee makes a telephone call from Paris to her editor Audrey Withers at British Vogue and she says are there any are there any stories of missing people in the news and Audrey is back in london having a party someone's brought in a cake because they think the war is coming to an end and lee says to her it's not over at all thousands and thousands which then of course we know now to be millions of people missing and no one knew where they were and lee went and found where they were and she photographed it and it takes a particular person to do that the tenacity the courage, the respect for the voiceless victims of war, giving them a story in photographing what they experienced, giving them a voice.

11:08And she lived her life with passion, compassion, and respect. And she herself had suffered a terrible trauma as a child, which she carried with her always. And I believe that's the thing that motivated her, whether she was even conscious of it or not the injustice that had been done to her the cruel horrific injustice that haunted her I think that was the thing that drove her to go to war and have the courage to do what she did whilst at the same time redefining femininity Lee Miller represents femininity to mean resilience strength power courage compassion it takes it away from the muse the model the pretty young thing, the svelte, all these awful labely words that get thrown at women all the time.

12:01Lee was stepping outside of that. And we're talking about the 30s, the 40s, the 50s. There she was. She was doing what I've been trying to do for 31 years. She was already doing it. You said that so eloquently. It's like, I want to know whether you have dabbled with topless dinner parties since filming this.

12:26I'm probably, you know, I'm probably topless more than my 10-year-old son would like me to be. He's like, oh, oh, oh, mom. Oh, God. You know, that age they get to when they're suddenly like, oh, God, oh, God, put your nickers on. You know, that just naked bodies. But my five-year-old's quite interested when I'm naked. Yes, at five they are. He's like looking like that and I'm like, oh, God, should I cover up? but then it's so funny, isn't it, how it's about to change? Yeah, they go through the fascinated stage and then they go through the sort of... Disgusted. Disgusted, actually repulsed stage.

12:58So, no, I haven't had any topless dinner parties. Maybe that's one to do. I should do that. I should definitely do that. In the film, there's a scene where they're in the south of France or France? Yes, south of France. And literally, everyone's got their boobs out. Not the men. No, the men don't get topless, do they? Well, there's a lot of things men don't do, let's face it. A lot of things men don't do. And they're just drinking wine and chatting. And I don't know whether it's because I'm approved, but it was quite a shock. But it looks, it's bohemian. Yeah, but it's, you know, I mean, first of all, that scene is a recreation of photographs that were taken in Mougins, which was an annual holiday that Pablo Picasso himself actually hosted at a property he would rent in the south of France.

13:38And they would all go there and, you know, I mean, I think they were probably all sleeping with each other and getting drunk before lunchtime. Yeah. And frankly, having a great time. But even when I look back to my own childhood in the 80s, I totally remember I had an auntie who lived in Australia and she was extremely free with her body and she was topless on beaches all the time. I remember the days of topless sunbathing. Yeah, it's not really a thing now. Well, no, it's not. But then if you think, you know, iPhones and the culture has changed so much and how we have objectified women and scrutinized women's bodies in ways that I do not believe was as commonplace in the 80s and even the early 90s and then I don't know somewhere it all changed you've talked about feeling like you've been scrutinized and with your body and I guess like was that part of the reason why you took on this role with this powerful woman that is kind of defying expectations or is it just it's a frustration I'm sure being in the public eye as well you've been lots of powerful roles haven't you well i have been very fortunate that i've had some great opportunities and really interesting characters come my way um we love mare she's never coming back she's not coming back i felt like she'd bring you a maybe maybe we'll see will she have given up vaping i very much doubt it but will she still fight with her mom gene smart never no of course she would she definitely would still be fighting with her mom.

15:08Is that an exclusive cake that you just came? That's maybe. No, no, no. There are rumors. Moving on. Okay. So, thank you. So, no. So, I think to answer your question really specifically, you know, the fact that Lee was very free with her body and physically celebrated and really enjoyed her physical feminine self, that wasn't a motivating factor in me wanting to play her. But certainly a byproduct of playing her did mean that it was enormously important to me to really be how she was. And that meant, you know, you read all the time about, you know, a certain actor, you know, gaining weight or losing weight for a role.

15:46It's always the men and they always talk about the men, right? Always Christian Bale and the machine and they're like kind of celebrated for it. Right. And it's held up like that. Yeah. Whereas if a woman decides to go easier on her exercise routine because she wants to create the soft curves that would have been more of the period and more specific to the character that she might have been playing in the film, suddenly that becomes a thing that people talk about. Now, what I do find interesting is that, of course it's good that people are talking about that. Of course it's good that we're talking about women's bodies in a celebratory way.

16:21But there's a sadness for me around the fact that, why are we still having this conversation? Why is it even a conversation? Why is it even a point we need to make? it does still drive me mad. And I wonder when the media will stop doing things like saying, looking svelte in, you know, cuts a fine figure in blah, blah. Looking busty. They love that. Looking slender. Leggy. Leggy. All this stuff, looking toned. Shut up. Why? Why do they attach these adjectives to the actress and not the male actor? Yeah. Let's go about food. Let's talk about food. Yes, please. Let's start at the beginning. Who was around your dinner table and what is a very memorable dish from your childhood?

17:05So around the dinner table, I mean Sunday lunches would vary. It was never just the six of us. So my mum, my dad, my siblings and I was never just the six. You've got three siblings. I have three siblings, yes. I have two sisters and a brother. And we lived in a very small house. So Sunday lunch was never our house. We lived in a tiny terraced house that was like a sort of a sliver of a building wedged between a Barclays bank and a fish and chip shop. whereabouts was it? Reading but my grandmother had a slightly larger home that could fit everyone around the table quite honestly and so Sunday lunch was always at my grandmother's house it was a walk away maybe a 15 minute walk away my mum and my grandmother or sometimes just my grandmother and sometimes just my mother would cook the meal good cook?

17:49extremely good very good cook roast dinner roast dinner always roast dinner always roast dinner my grandmother absolutely always used dripping sometimes she would have dripping and bread for breakfast and half an onion. I know she lived to 99, this woman. Oh. Half an onion. Half an onion. Raw or cooked? Raw. Raw. That's like Miriam Margulies. Oh, God. She's a big raw onion gal, but she farts a lot. Does she? Yeah, lots. On the podcast, she did it a lot. Did she? Oh, I don't know what I'd do. So, yeah. Grandma's eating a raw onion. And my grandma eating half an onion, yeah. So, was it beef? It would vary.

18:22And then I have, my mum was one of six. and so aunts and uncles there as well yeah so some of her siblings moved away to like Australia and New Zealand a long long time ago but a couple of her brothers were still very much around so often one or two of her brothers would be there uh one of her brothers was is is married to a lovely Austrian woman and they had two sons so they were cousins and so lots of extended family um so yes sometimes beef and I I've never been able to cook beef the way I don't actually cook beef anymore but I never mastered it it was there was something so extraordinary about how they cook that beef and my uncle always carved I remember that and I would always think to myself why does the man get handed this job when the woman's done all the all the work and so now I resolutely will not let a man carve in my house I feel like that yeah exactly no I don't let it happen and whenever it happens I'm like why are you doing it like that don't they yeah yeah I watched someone recently a man carve a chicken and he clearly just didn't know what he was doing at all and he was just pulling bits off literally with his fingers pulling it off flipping it over pushing up the oysters but still kind of pulling bits off well you were going to eat it after well I wasn't but then I but then I said to him I said next time I come to your house I'll show you how to carve a chicken he said carve oh no waste of time and the next time I went to the house I said I'm going to show you how to do this beautiful portions yes yeah so is it are you chicken or beef or lamb or pork I don't eat red meat is that part of your decision to not eat red meat is part of kind of yes ethical ethical choice yeah yeah absolutely my husband is completely vegan um and I have at times also been vegan and certainly vegetarian for a very very long time fish um no no so you don't eat fish no so you're vegetarian pretty much i'm glad we've got some chicken um no we've got other stuff don't worry other stuff no no no don't worry that's fine that's absolutely fine that's absolutely fine we didn't get that memo that's fine it's okay that's fine well i don't the thing is actually i don't make a big thing of it because when people come into my house i'm so used to adapting to whether it's someone's plant-based or whether they're just eating eggs or whether they can't have dairy or someone might have a wheat problem.

20:41And I'm just really, really used to adapting. So it just isn't a big deal for me. So what's the best meal that you cook? The best meal that I cook? That everyone says, oh, please do that, mum, or please do that, Kate, because it's so delicious. Well, very recently, I've been making a lemon polenta cake. And that's a real winner because you can do a dairy-free version and it's obviously gluten-free because it is made with polenta. and almonds so it doesn't quite work if you've got someone with a nut allergy and it's delicious it is absolutely delicious and it is really delicious with either coconut yogurt or a little bit of actual clotted cream and really delish anything before that oh yeah many things before that so what's your best thing that you make and then i'm going to copy it well what i'll tell you so so so when because i live with someone who is completely plant-based um you just have to get really really good at finding things that are also crowd-pleasing sometimes kid-friendly that don't look like they're full of green things so my son he my youngest son is he vegetarian no no no but he but he's he he's you know he sometimes will say what's that bit what's that bit is that courgette oh mom you know I don't like courgette but so one thing that um I've been making quite a lot of this year is some really fantastic um lightly Thai spiced uh little courgette fritters oh yum yeah and that works really well and and i can do a version of that which is either with organic egg or with like a chickpea flour and sometimes i might also put into that a little tiny tiny bit of um of either flax seed but a small amount or chia seed because those things work as really good binders yeah they're like gluey yeah and there's a seeded bread that i make um because it's quite hard to get all the amigas into my vegan husband so there's a seeded bread that I make that is absolutely fantastic and it freezes really really well and it is buckwheat chia flax psyllium husk hemp seeds pumpkin sunflower sesame a little bit of baking powder salt olive oil apple cider vinegar and you just mix the whole thing together it sits for an hour and just kind of swells with all those seeds and then you pack it into a loaf tin bake it for an hour and 15 minutes on 150 and then when it's done yeah and then when it's done yeah yeah and actually it's a recipe from a friend of mine but i've adapted it and added a few other things and and you let it sit for a while once it's come out of the oven and about half an hour after it's sat you can then start to slice it and what i do is i pre-slice the entire loaf i freeze half because it toasts brilliantly from frozen and then the other half will usually get through in a couple on the top oh yeah butter or you can have a bit of hummus hummus is amazing on it actually really delicious or a little bit of whipped feta if someone's having that are you living in the states or here i live in england so you live in england yeah so where do you do your shopping so i was thinking this sounds like an er one kind of so we're so we're really lucky we have our own chickens and we only have four we actually only have four but you know we'll get a couple of eggs from them a day um and so that's really lovely so we have those eggs have you named them um no only one of them Tracy.

23:52Why Tracy? I don't know. It was a name that was given a long time ago and it just kind of stuck. But the others are nameless. Why are the others nameless? I don't know. Isn't that awful? Well you know we'll name them. We'll name the other three through the course of this meal. Lenny, Jessie and I don't know. Tracy and Rockstar. We're also really lucky. We have a polytunnel. So we have most of our own veg apart from root things. So we don't have potatoes, sweet potatoes. Actually no, sometimes you have squash. and sometimes our potatoes kind of make it but it's a bit tricky um so we have tons of tomatoes heaps of basil all the herbs we have courgettes yellow courgettes cavalo nero kale um celery leeks spring onions so we so i'm i live off the land we will as much as we can so what you're hearing now is is the lunch being laid so these are the noises that you're hearing we've got lots of gorgeous people putting it all together they've been in the bathroom putting all the bits together so that's what this sound is.

24:51I've never had so many people handing us gorgeous food. I know. Look at this. It's amazing. So we've got a lot of veggie stuff. That's an aubergine. Yeah. I think that's, the only thing that maybe you're not going to want is the chicken. You sure that's an aubergine? That looks really round to be an aubergine. I think it's an aubergine. It is an aubergine. Is it? It is. Go on. Have a look. Is it an aubergine? It looks like an aubergine that's been stuffed. Stuffed, yeah. But it's a big old round one. Oh my God, that's delicious. Go, tuck in.

25:19We're not cooking for you, so I'm sorry. I wish I was cooking for you as well. I would have brought some of my bread. Yeah, I wish you had. I should have done. You sound like a really accomplished chef. Well, I grew up with a mother who was very much a parent. She was at home. Yeah. My father, he was an actor, but he was more out of work and looking for work than he was in work. So he had many, many other jobs that he did. And so she was really at home with all of us. I had an uncle who was, he was a chef. and my mum sometimes worked with him. And my siblings and I would always joke that we thought that she was the better cook than he was, even though he was actually a chef and had a restaurant.

25:56What was his restaurant? Well, he had a restaurant that was within an art centre in Bracknell. So it was a small place and he wasn't open every day. But my mum would go and she would go and help him. And it was kind of, you know, that sort of French-Italian cuisine, that kind of thing. Amazing pizzas. It was great.

26:27The 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.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.

27:07Zinn 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. I'm here on the job site with Dale, who's a framing contractor. Hey, good morning. Dale traded up to Geico Commercial Auto Insurance for all his business vehicles. We're here where he needs us most. Yep, they sure are. We make it easy for him to save on all his insurance needs all in one place with coverage that fits his business and bottom line.

27:46Oh, I shouldn't have looked down. It's all right. We're so far up here. Look at me. Take a deep breath. Oh, I'm good. So good. Get a commercial auto insurance quote today at geico.com and see how much you could save. Get more with Geico.

28:03This is truly just brilliant. I love this. Eating food, doing a podcast. You've got to go to Honey and Food. They're so amazing. Actually, really vegan and vegetarian friendly. It's just the doing the podcast with food part that I can't quite get over. And this is the fun bit for Alice, our producer, who then has to hear masticating in her ears. How am I going to, what is this? Come on, darling, how are we going to eat that, darling? Yeah, darling. Yeah, darling. You've already, you've learned about the Lennyism, which is darling. Darling. She says darling all the time. I actually say darling quite a lot, yeah.

28:32So yeah, so anyway, I cook a lot. I actually, I actually realised about myself recently that I cook to think sometimes. sometimes if I'm chopping this is why I'm afraid I can't get to grips with the Thermomix because I don't know why I'm very interested in Thermomix have you got one? no I'm really put off because that's the bit I like about cooking the prep part yeah I like it also they anyway I don't want to be anti-Theromix but I guess I wouldn't know why I would use it because the process of cooking the thinking about either the day or the next day or something that I'm trying to kind of puzzle through in my mind um I do use cooking and prep and prep time to really think sometimes I count if I'm chopping an onion I'll find myself counting how many times I've chopped which is weird not that it matters at all how many times I've chopped but I will subconsciously count and there seems to be something calming about that isn't that that is really quite weird it's very interesting no it's not it's weird actually i don't know why i do that what is the um kitchen staple that you couldn't live without that would always be in your order kitchen staple food wise or equipment wise well both i now need to know both um i couldn't live without chickpeas actually i couldn't live without chickpeas and olive oil really because i just i feel like i just we use so much of it but chickpeas in particular because they are just so good for they are full of calcium um they are very high in protein um and when you live with someone who's plant-based you get really good at doing loads of different things with chickpeas chickpea flour it's fantastic what was your wedding cake it must have been plant-based right now which wedding are you talking about very good aren't you glad i said it and not you what was my wedding about i'm trying to remember i'm trying to remember what did we have there definitely was a dessert what did we actually have was he plant-based then no i think we had i think ned's absolute favorite dessert favorite favorite favorite is apple crumble you did you had that as your we did yeah well we had a small wedding you didn't have a wedding cake that was your dessert yeah yeah that's right oh no actually hold on that's not true because one of our guests we did have an apple crumble i remember that but one of our guests um actually the person who hosted us um her her father it was a German baker is a German baker and she said I'm sorry honey you have to have a cake and um and so she did she did get us a cake and I remember it being um there was some chocolatey thing going on with that it was some kind of a chocolate cake I do remember it being delicious but it wasn't massive it was just a cake you know it was just a single layer lovely cake we didn't have lots of people so it was just small are you getting your 10 year old to eat chickpeas?

31:28Is he eating chickpeas? Hummus. Mmm, clever. He's always eaten hummus, thank goodness. Last supper, starter, main, pud, drink of choice. Oh my goodness. Last supper. I have to be honest, I'm an enormous fan of a really well-made Caesar salad with a lot of parmesan, a lot of garlic, and exceptional croutons. Where's the best Caesar salad you've ever had? Would it be one that you've made or had in France? I have made Caesar salad many times. Anchovia in the dressing? Anchovia, no, not anymore because of the plant-based. But the best Caesar salad I've ever had, I have to be completely honest, I think it's probably at the Covent Garden Hotel in London.

32:27They do a really terrific Caesar salad. Good to know. Yeah. And if ever it's not as good as the one I had before when I've been there. You'll tell them. Well, I don't tell them, but I'm quietly like, oh, that's a shame. I love that Caesar salad. I love the Covent Garden Hotel. And then I have to order chips to make up for it. Maine? I do love an incredible Thai curry. a really properly good one. Very coconut milky, really lovely and spicy. I do, I do love a good Thai curry. With tofu? No, but just loads of veg. Oh, okay. Yeah, with loads and loads of veg. I'm not a huge tofu fan, actually. I kind of try and, I try and make it work in my life.

33:11Do you? But, it's not very sexy, is it? It's not sexy. No. But I, I've found a way to make it very sexy. I actually make a really, really good scrambled tofu. Okay, hit me. Okay, So a really great scrambled tofu because it's very easy to get this wrong. And when it goes wrong, it really is not nice. Yes. So the crucial thing with scrambled tofu is you have to get quite a firm. You have to start with quite a firm block. It can't be medium soft or it certainly can't be silken. Silken. Silken is the one that you use for desserts. Silken is better in desserts. Okay. I've learned that. The hard way.

33:47Yeah. So scrambled tofu, you'd soften half an onion or a whole onion. but so that it doesn't catch you would just soften that with some olive oil and you know clove or two of garlic or not if you don't want the garlic and then you once you've squeezed as much water as you can out of the tofu you just break it all up and crumble it all in and whiz it around a little bit and sprinkle on there probably about a quarter of a teaspoon of turmeric you don't want too much turmeric you want enough that it makes it yellow but not too much that you can overly taste the turmeric so mix that in and then you have this lovely kind of yellowy crumbled up tofu it looks starts to resemble scrambled eggs slightly and then I put in about a half a cup of marigold stock powder you know marigold stock yeah comes in the tub big fan of marigold stock so there's the purple one which has got slightly less salt in it okay So I use that one, put about a half a teaspoon of the powder into a cup, fill it to sort of a halfway mark, just a mug, whatever, mix it around.

34:54And I pour that over the whole thing and just let it cook a bit so the liquid reduces, but it just puts a little bit more flavor into the tofu. And then when it's cooked, I stir through about a tablespoon of nutritional yeast. And then I will also use, if I can be bothered, actually, kalanamak, which is a black salt, which you buy. Never heard of it. You've never heard of kalanamak? No. So it's Kalanamak, so it's a black salt. Spell it for me. I think it's K-A-L-A-N, separate word, N-A-M-A-K. But you can buy, it's best if you buy it in its rock form. And it looks like little sort of tiny pieces of, I almost want to say, like just little stones, really.

35:31Little sort of glassy looking black stones. And you just take one of those little stones and either just bash it around with a rolling pin or if you've got a pestle and mortar, just whiz it up in that. And it smells of egg. It's got a sulfuric sort of a smell. You're not selling this to me. No, but when you put it on, the smell of it is like, no, that smells like sulfur. But when you put it all over the tofu, it gives it a slightly eggy flavor. Who taught you that? Me, I taught myself that. I figured that one out. I was like, I'm sure that weird eggy salt stuff would work, but it's actually, it's completely delicious.

36:05But that's why you've got to be careful with how much, with using the low salt marigold stock, because otherwise it all ends up being too salty. She's an amazing chef. I know. You are. I love, I really do love cooking. I love cooking. I love caring for people with my food. I take my own food to work. I just, I don't like having to ask people to get me food. You know. So you bring a salad in a box. I will take my own food. Yeah, all of it. Breakfast, everything. And it's not because I don't trust an on-set caterer, because film caterers are always incredible. Yeah, it's fantastic. but I just know that I have to eat at funny times and I don't want to then have to say oh they've finished cooking okay well maybe could they make me I hate having special treatment it's just not how I am so I just rather do it myself Is that why you held your breath for like 7 and a half minutes?

36:58Yeah, yeah Because you just didn't want to be a pain and you had to do loads of things on Avatar Well I just didn't want my stunt double to have to do it so I had to learn to do it myself Can I just tell you I went out on Saturday night to your favourite restaurant, Dicone. Oh, yeah. And I had a fabulous salad that was cream tofu with peaches and micro basil. And it was absolutely... That's silken tofu that she made. But it was whipped. And it was just like a creamy, almost looked like yoghurt on the bottom and then grilled peaches with little micro basil. Oh, yum. There's a dish that my son, my older son, makes with peaches.

37:40He just does griddled peaches with cucumber matchsticks, all in a little pile, with burrata just split on the top, with basil leaves scattered all over and a little bit of chilli oil. It is absolutely delicious, with a little bit of toasted sourdough or something. Have you got any plans to work with your daughter again? With mother and daughters, you see? Not at the moment, but I'd love to. That was a wonderful project. Oh, thank you very much. She's so extraordinary. I'm incredibly proud of her. Not at the moment, but I sort of feel like we probably will do something together again one day. Yeah, she's a pretty powerful one, that one.

38:22Were you ever tempted to say, don't go into showbiz? No. Was it no? No. No. I always knew she was going to do it. Really? Yeah, completely. I think you do with your children. You know, you sort of kind of get a feel for at least what they're going to be into from, I think, when they're quite young. Oh, no, I always, I always hear. So you've got a fantastic voice. Have you done musical theatre? Well, you could get the EGOT. Jessie's worked it out, yes. What if, also, we have a lot of queer fans and it's a big tune. That's bizarre. Okay, move on. I would you know I absolutely I do love singing you've got a great voice gorgeous voice thank you I do love singing I'd have to I don't know I was never sort of properly trained in anything actually but I would love to really learn properly how to how to use my voice it's time to go and get that Tony yeah but I don't have to sing to get a Tony do I yeah but I feel like you should just do like double, double, like you're a triple threat.

39:34Do you know what I mean? Double down on it and sing and act. Would you want to do a musical theatre? I mean, I know, theatre, yes, but musical theatre, please, Kate. I think it's really hard to do musical theatre for a sustained period of time. Yeah. That's the one thing I would say. And so I think now being, you know, I'm going to be 50 next year. So, you know, there are things that I would have to really take care of and work on so that I could sustain. It's a little bit like anything, like when you go into filming something, you sort of mentally, physically prepare yourself in terms of just making sure that you're healthy, rested, whatever, so that you can take anything on because it is like running a marathon.

40:16And I feel like there would be a different set of skills and a different type of preparation that would go into preparing for musical theatre. And I always really admire actors who can sing and performers who can dance just dancers I mean they're just incredible the stamina the physical commitment that you make to a performance at that level is really something it's something completely different so it isn't I'd have to honestly work out if I could because I don't know if you could which would be the musical theater are you into it are you into we are we are you see I do love musical theater so which is your favourite.

40:54Which role would you see yourself playing? Well, when I was little I always wanted to be Sandy in Greece. I think we can aim. But now that I'm older now that I'm older. I think I can still be Sandy. You've got the leather trousers on. I have got the leather trousers. Yeah, I have got the leather trousers. I definitely haven't got the physique or the voice. But I think, I don't know. I don't know what I'd like to play. Why am I still eating and you've both finished? Because you've been chatting. But more about food. We need to get your pudding. But there's a scene in the film where Lee is quite frustrated, stuck at home cooking.

41:30Apparently Lee Miller was a good cook. Lee was an exceptional cook. Yes. She loved to cook and host and feed and welcome and celebrate. I mean, there are so many pictures of her in the archive where she's clearly a couple of bottle of wines in and they've had a wonderful feast and they're all relaxing around a table. but in her kitchen which is preserved as her kitchen there is all of her old pots and pans all her old utensils all her old spices some of which apparently have got things like arsenic in so you can't even open the lid but it's all still there and I spent a good deal of time in that kitchen first of all doing research like we would actually use it as our research very much so I'm very close with Anthony yeah and I've spent a lot of time with him and I've had meals in that kitchen that I would often I would know that I was going to Farley's which is the the museum and archive and it's where Lee and Roland lived and it's actually where Lee died and Tony runs the archive and it's a it's an internationally recognized art archive but we would sit in the kitchen and that is where we would work and I would always bring the food because I know I was going there for a whole day and I think, oh God, I don't want them worrying and fussing.

42:48So I would always take like a huge stew or a soup or something. Tony is actually vegan and has been for quite some time and his wife is also vegan. And so I would just take things, which I realised over time was probably exactly what Lee would have done too. And there was something amazing about bringing my food into her space. I always would think to myself, oh, I hope she doesn't mind me bringing my food into her kitchen because she was very much a, you know, she was the cook. She would have suggested different seasoning. Oh, definitely. But she would have also made dishes and given them kind of rude names.

43:22So there's a collection of her recipes and her granddaughter, Amy Bouhassan, very recently created a recipe book of all of her things. And there are recipes in there such as cauliflower breasts and the green bitch, which is a particularly fiery guacamole. So Lee's sense of humor and sense of whimsy came through in her food and she would create these kind of surrealist style dinners for people. And she had wanted to she had wanted to go on a cruise. There was a competition, an open faced sandwich competition. And the prize was a Teesmaid and two tickets on a Norwegian cruise liner. And she won.

44:04She was delighted. She won the Teesmaid. I love a Teesmaid. Yeah, I love a Teesmaid. It makes your tea in your bedroom. You plug it in and you can set the alarm. Fantastic. The water boils and wait for it with a cup of tea. Yeah, I remember my parents being given the teas made. Did they have one? Yeah, my parents were given one. Yeah, amazing. What was her open sandwich that she did? I can't remember, but it would have been very elaborate, I can tell you that. Did you feel like you almost were her, but you feel so kind of committed to her that you inhabited her? Honestly, when you play someone who not only really existed, but who has left someone behind in her son, Anthony, I felt an enormous responsibility to Anthony.

44:54Not just to tell the kind of story that he was hoping to see made into a film about his mother, because many people have tried to make this film before across a number of years. There were lots and lots of screenplays that were sent to Tony. And I said to him, why didn't you make any of those? He said, they just never really quite got her. And so he, luckily for us, loves the film and is extremely appreciative of the type of story that we're telling. Because he also feels that it was by far her most defining decade. And it's the time in her life when she was her most dynamic as well. but yes when you play someone who really existed there is an odd thing that does happen sometimes especially when you know a certain situation existed and you're recreating it or you're tasked with recreating a scenario or a photograph and how that might have been taken a huge amount of care and thought goes into that and you have to be incredibly respectful of how those people would have lived at that time and how you wish for them to be represented.

46:03And I just feel an overwhelming thing of, oh my God, I really hope I don't fuck this up. So there are moments when you sort of cross over into a sort of a slightly frightening territory, actually, where you feel a little bit possessed. And we did get a bit of that on Lee. Will it be in cinemas? Yes. It will. So it's not just going to be exclusively on Sky? No, so it is released on September 13th in cinemas and then 40 days later it starts streaming on Sky. Okay. I want to hear what you think about that aubergine. Yeah, here I go. I haven't eaten the aubergine yet. It's so delicious. Do you like it?

46:39I love everything that they do, but this is... Delicious. I reckon this is one for Ned. Oh my God. It's good, isn't it? It's gorgeous, isn't it? Now. What do you think's in it? She's thinking how she can... No, no, no, no. I'm trying to figure out what's in it. Okay, so this is not guacamole, you guys. This is like either a pea puree or a broad bean puree. Tahini. There is a lot of tahini in there. Is there zoog in there? I would actually say there's a little bit too much tahini in there and not quite enough sharp. They needed a little bit of lime in that. Do you want a bit of lime? I didn't put it on.

47:14Get the last bit out. Did they give us lime? Yeah. They intended for us to put the lime on there. I'm telling you they did. It's my fault. No, that's mine. Maybe Kate may get in the way of your Great British Menu. No. You could be a judge on bloody MasterChef. Oh, I'd love to. Yeah, I'd love to. Oh, I'd love to. I love MasterChef. I love Bake Off. Me too. Love all of it. Me too. Love all of it. My cousin went into labour watching Bake Off. She was like, it's the only thing I could do. She was just swaying from side to side watching Bake Off. I love, my favourite's Great British Menu. Oh, I love that one.

47:47Because they're professional chefs. They're fabulous. and they compete with each other and they make the most extraordinary food. Oh yeah, the lime. Now that's really come alive. You want a bit more then? No, no, I'm absolutely fine. Thank you very much. Last question before you go and do pudding and your nostalgic taste from, well, it can be happy or sad, but a nostalgic taste that can transport you back somewhere. Okay. So this is really sharing. Never, ever, ever, ever, ever revealed this before. so I love ice cream but I don't eat it very often because I just know it's not going to be nice and I only want to have it if it's really amazing great ice cream so my mum's favorite ice cream was rum and raisin and I would for years I would hear her say oh I'll just have a little scoop of rum and raisin I think oh that sounds terrible and when I was a teenager I finally said what is all this rum and raisin lark and I tasted the rum and raisin ice cream and I could not believe how delicious it was on the day my husband Ned proposed to me and I had no idea he was going to we went for an incredible walk and we got to a cafe at the end and they had proper beautiful clotted cream ice cream and they had rum and raisin and I had rum and raisin on the day that my husband proposed to me and now our 10 year old gets such a kick out of that story he's like mum you've got to have it you had it on the day dad proposed you've got to have it you've got to it's not an option you have to have it have to have it and I'm like yes I do so do you have it every time every anniversary whenever whenever yes I definitely see it yeah whenever I see it now and and yes every anniversary you're going to be inundated with rum and raisins but the secret is to soak the raisins in the rum exactly not to add the rum to the ice cream thank you for that story you're welcome and next time I eat rum and raisin I shall think of you Ned yeah we will definitely and thank you so much for eating with us and being such a wonderful guest it's an absolute pleasure I normally eat quite quickly do you want to have a little doggy bag for later can I just say I'm so relieved I haven't had to cook for you I know how great a cook you are but I know that but no but I know that feeling actually of sometimes it is a kind of relief.

50:11But sometimes isn't it lovely not to have to cook? I do cook every single day. And yeah, it's such a joy when someone else is doing it. Yeah, and I think that you are such, you sound such an exceptional cook. No, I'm not. I'm honestly not. No, I think you are. No, I'm not. I just know how to cook plants really well, I think. Okay, thank God. Thank God. Otherwise they'd all go starving. Thank you so much. And good luck to the family. Good luck with it all. Oh, thank you so much.

50:52Well, that was glorious. She's so gorgeous. She's so gorgeous. And lovely. I can't believe I didn't notice her leather trousers. First thing I saw when she walked in. I was too busy looking at her beautiful face. And then she said that she couldn't play Sandy and I thought she'd got the leather trousers. I don't know if, well, you wouldn't have heard this, but we just did the photo and she said, and I was putting on a bit of lippy and she just went, oh, can I borrow it? And I was like, yeah, you bloody can't. I feel like I'm in a club with Kate Winslet in the blues and we're getting to be best friends.

51:25She is a serious cook, darling. Oh, yeah. I am so relieved we weren't cooking for her. But I think she would have loved it if we'd cooked. Yeah, but I don't know. I could have done it, darling. I have got a packet of nutritional yeast still, though. in the house and some marigold. We're going to put up that recipe for the seeded loaf. Have you got it? She said it all. She said the temperature. She said how long. You're going to have to write it out. We're going to write it up. But you didn't get quantities. Oh, sure. Okay. Just try it. I think it would be a cup of seed. Lots of seeds. I don't know.

52:02I think it's going to be okay. But was there any flour in there? That's a really good point. Maybe we need to get some of it. Yeah, well, you are. Someone ask her. I'll just run down the corridor and interrupt an interview that she's doing right now for the measurements. Thank you so much, Kate Winslet, for coming on. She's really a national treasure, isn't she? She's amazing. And she spoke so passionately about Lee Miller, and it seems, well, she's done complete justice. And she spoke passionately about food, darling. Yeah, I know. Yeah. she cooks every day a woman after my own heart brings her own packed lunch to the set I'm going to try and do that in the studio this week I'm going to be more Kate this week I've got a lot in my fridge you can take home with you thank you Kate Winslet and we will be back in a few weeks for the return of Table Manners but we hope you appreciated this special nugget to tease you before we Start Season 17 with an absolute bank.

53:35Plus, 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. I'm here on a job site with Tim, who owns his own electrical contracting business. Three employees and two work trucks. Tim traded up to Geico Commercial Auto Insurance. we're positively here where he needs us most they sure are with step by step help on all his insurance needs all for shockingly low rates shockingly low huh just a little bit of electrician humor do you get it?

54:14I got it you know it feels like we have a real connection alright I'll stop get a commercial auto insurance quote today at geico.com and see how much you can save get more with GEICO