Table Manners with Jessie and Lennie Ware - Bonus Episode - Laura Jackson

Episode Date: November 12, 2021

It's officially Autumn – our favourite time of the year – and what better way to celebrate it than to get my good pal Laura Jackson over to mum's for a good old hearty seasonal meal. This bonus episode is sponsored by Sainsbury's & their fantastic new Autumn Edition Taste The Difference range. We tucked into truffle houmous, chicken with a delish truffle mash potato and root vegetable gratin and for pud the most delightful Winter Berry Crumble. We talked to Laura all about growing up in a family of 8 in Huddersfield & how she’s become THE hostess with the mostess. She tells us all about her love of the humble bean, eating the best Gazpacho in San Francisco & tracking down napkins from Mexico City. Her new homeware and lifestyle brand, Glassette launched this week and we couldn’t be prouder. It’s absolutely amazing. X Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Table Manners for this special bonus episode. I'm Jessie Ware and I'm here with Mum. Hi darling. Hi and this episode is brought to you in partnership with Sainsbury's, our faves. My absolute favourite. What's on the menu tonight Mum? Darling, I'm so excited. Why? This is my idea of absolute heaven. Sainsbury's I've done the cooking for you have done the

cooking for me and sent the most beautiful autumnal range I think autumn's my favorite time of year anyway well I like I'm kind of nicking it from Nigel Slater but he says that autumn is the best time to cook and I do believe that it's seasonal it's like lovely fruits vegetables but it's also our birthdays yes and we always like that it's seasonal it's like lovely fruits vegetables but it's also our birthdays yes and we always like them so sainsbury's have a taste the difference autumn edition range oh it's beautifully packaged with little leaves on the outside autumn leaves and actually before we get into what we're eating tonight i've actually tried before the taste difference chicken and douche and kale soup

and it elevated the, you know, midweek soup. It elevated kale for you, darling. It may elevate kale for you, Mum. Okay, good. So, okay, so look, Sainsbury's have sorted it out. That's why you're so calm and collected. I'm absolutely relaxed. I've not done anything.

Actually, I might turn the oven on in 10 minutes. So, okay, so what are Sainsbury's cooking for us today? First of all, they've sent some delicious truffle hummus. I don't think I've ever tried a truffle hummus. Neither have I, but it looks fabulous. So we've got some truffle hummus to start with. And also, this is quite a USP, Mum. What?

Taste the Difference truffle hummus is the only fresh hummus containing truffle on the market. In the whole universe, I think. Are we the first people to try it? No, I don't think we are. And there's a pumpkin spiced hummus, which is beautiful with pumpkin seeds on the top. Darling. And then I'm going to put in the oven a lemon and thyme infused chicken crown. I love a turkey crown, so I don't think I've ever had a chicken crown.

I did it once before and you loved it. So I've got a lemon and thyme chicken crown served with truffle mashed potatoes. Have you ever had that, Jessie? Taste the difference. Truffle, Maris Piper mashed potatoes. No, I have not, Mum. Now, if anyone's vegetarian,

because I'm not quite sure that Laura eats veggie. So our guest tonight is Laura Jackson, who's a very good friend of mine, but also a massive foodie. She's a massive foodie and a hostess. And a hostess. And her husband, John Gorrigan, who's a fantastic photographer, is a veggie.

So I know that Laura quite likes to have chicken out. Well, we're going to have the chicken out, but there's also Taste the Difference truffle and Grana Padano tortelloni. Oh, what? We're having a little starter, Mum? We can have that as well as the camembert and the crisps and the hummus. What's for pud?

A winterberry compote crumble. Darling, this is probably the easiest meal. And this is why you're... And the most delicious gourmet taste the difference menu only the best for our laura yeah so laura is the most perfect guest for this episode with sainsbury's as she is the queen of hosting i know she is an encyclopedia of everything that's stylish and right for the home i'm a bit worried about that. And food. Laura Jackson is a television presenter. How did Laura know her stuff?

I'm going to ask her how she learned all about this. She is the queen of hosting and she's launched Glasset, her new interiors e-commerce shop, which is going to be the place to go for homeware. And if you follow Laura on Instagram, then you will know her taste is impeccable in food and style and homeware. And if you follow Laura on Instagram, then you will know her taste is impeccable in food and style and homeware.

So with no further ado, put the oven on and pop that crown in. I almost had my crown at the ready, darling. Very good. Laura Jackson, queen of hosting and all things fabulous you are here at the dinner table a fan of table manners big fan big fan i'm here are you sure there's someone cancel no no wow um maybe um i hope you've got all your answers prepped but how are you have you even No. No. Wow. And it wouldn't. Maybe. I hope you've got all your answers prepped. But how are you?

Have you even had time to think about anything? Because I know you've been working so hard. Yeah, no, I have. Yeah, everything comes at once, doesn't it? And I think launching a business and I'm going away to film a television show for a whole month, which I'm really excited about. But when you're away from home for a whole month... Won't you be able to pop back?

No. Tell mum what the show is. It's called The Great Big Tiny Design Challenge for Channel 4 with Sandy Totsvig, who is the best. She's tiny. Yeah. She's fabulous. But she's not tall is she darling big deal she's a little tiny but she's tiny in stature but big and immense in yeah she's amazing i'm so so excited so what is it like a competition yeah so it's a competition show it's kind of interiors but on a miniature scale that's all I can say it's coming

out um in spring and yeah we're away for a month filming at this massive amazing house in Exeter which is really really really exciting but it's kind of a closed set because of Covid so I'm down there filming for a month what about your babies I know I know quite nice to have a whole month of good sleep I I am not going to lie. Just the thought of, I get up every morning now at literally about 10 to 6 every day. And I do like an hour of work in the morning, have a coffee, just have a bit of a... Oh, you're getting yourself up at that time? Yeah, yeah.

You light an hour on your own? Yeah, otherwise I just don't get a minute's peace. I used to do that. But okay, so you're going to be going and shooting this. Yep. I wonder what the catering's going to be like. Oh my God, that was the first thing I asked, obviously. And?

I'm terrible. If I know it's someone's birthday, I'm going to a restaurant, the first thing I'll do, I'm the same as you. Google the restaurant. I'll Google the restaurant. I want to know what I'm ordering. I want to know what I'm having. If I talk to anyone about, oh, I went here, I'm like, oh, what did you eat?

What was the food like? I'm kind of a, yeah, I went here, I'm like, oh, what did you eat? What was the food like? I'm kind of a, yeah, we do that a lot, don't we, when we have conversations? I mean, you are, I've been on holiday with you once, and it's going to hopefully not end at that one rainy, wonderful week in Cornwall. Oh, you've invited me on holiday to Greece. Stop a lot of you. I'm coming. You're going to come.

Are you coming? Yeah, but Laura, you know how I'm a planner, Mum? Laura gave us an itinerary. That goes further than I go. And I appreciated it. I mean, you enjoyed it. I did. But you're quite good at that.

I don't like to do the shop on the holiday. As in, if someone's doing the online food shop, I'm just kind of not on board with that. I'd rather just say what I want to eat. in terms of like locations i have to plan everything and i love it and actually through oh this is a bit sad isn't it but like every holiday that i've been on i've always made a bit of a list and i an itinerary of where we're going i want to know whether you went because i went full like honeymoonzilla on my itinerary with on the honeymoon because I was like this must be the greatest holiday of our life so this is where we're going to eat in Japan

every like and we were touching like five different places in one day and it was exhausting my step count was phenomenal um but the calorie um I don't know if I ever ate into the like deficit of like the calories that I was consuming did Did you go full on in your honeymoon? Where did you go on your honeymoon? Do you know what? I had a great honeymoon, but I don't think it was the best holiday ever. We had a holiday the year before that where we made a pilgrimage to San Francisco just so we could eat at Chez Panis.

And it's still now one of my most memorable table experiences. Tell me about it. Tell me. We had gazpacho, and it just sounds like cold soup. It's a bit boring, isn't it, ordinarily? But it was absolutely amazing. Why is it so famous? I've not heard of it.

So Alice Waters is the chef there. She's phenomenal. And she basically invented, kind of, farm-to-table. And it's where, what's it? It's where, what's it? Sammy, it's where, what's it? Sammy Nosrat trained, I remember. Well, no, she trained with her. Oh, yeah, she did train in the shape of this. She went and ate there, and she was doing a degree in English,

and gave it all up to go and train as a chef. Yeah. She'd done a degree, she was at Berkeley. No, I know, but there's a restaurant in Berkeley. No, the restaurant is in Berkeley. Yeah. Oh, yeah. It's just kind of outside of the city.

But a friend of mine, Claire Patax, who made the wedding cake, you know Claire from Violet. Violet Cakes. Yeah, the most delicious cakes. She worked there as well. I mean, it is just...

What was she like, the pastry chef? She was working in the pastry, yeah, in the pastry section. Darling, what do you think of the truffle hummus? I like it. It's delicious.

I mean, it's gone. We need to open the... I know, we need to open the second pot. We haven't even started the podcast properly and we've already got through the bloody package. I quite like the pumpkin. Oh, hold on.

What's cooking, Mum? Oh, sorry, it's the thyme and lemon infused chicken crown. Darling. I want to know where it all began, your interest in food. Where were you brought up? I was brought up in Huddersfield. I don't always think it was so much about the food I always think it was more about the kind of kind of ceremonious aspect of eating so I'm from a really large family I how many um well there was eight of

us that lived at home shit that's huge I know wow't know that. Yeah, my mum married a widower. He was widowed with three children, and my mum had me and my sister. My actual dad was married before he married my mum and had a daughter with that marriage. But at home, most of my life was my stepdad and my mum, my sister, Anna, and then my stepsister and my two stepbrothers. And then my mum's brother lived with us as well. So it was always really fun, really hectic, lots going on. But it was always centred around the table, right?

That's where we came to eat. That's where we came to talk. It's where we came to argue. And I think that, I don't know, yeah, just everything was like around the kitchen, around the dinner table. My mum loves entertaining and I always used to be the waitress. She used to make a killer chocolate tour and I'd always be like, mum, please. She's a really fancy cook though. No, it was quite, my mum does, my mum loves cooking and loves entertaining.

But again, she's more about the ceremonious aspect of it as well. So she just, my mum loves like people knocking on the door and popping in for a cup of tea and we've always kind of had that feeling at home did she work as well um she did do bits and pieces but she had five kids so she was like looking after us and doing bits and pieces and just i mean imagine getting five kids out the door to school i just want to know what was the meal that is memorable of her? Was it lots of tray bakes, casseroles, Kievs? I don't know. Oh, do you know what?

I can't really remember. I mean, I loved chicken nuggets. Do you know what? A massive treat for me was when my dad used to pick me up at the weekend and we would beg him to go to a fast fast food joint and get chicken nuggets and he'll always say now do you remember do you remember when all you wanted was fast food and now I'm like no no I can't eat that I can't eat that your poor children I know but um yeah it was always just really hectic at home and I've really thrived in that kind of fast-paced environment so I think

again it's not so much about the food it's about that feeling that it creates in that kind of fast-paced environment so I think again it's not so much about the food it's about that feeling that it creates and that kind of I don't know togetherness did you did you cook when you were at home yeah but I was so cheeky at home I used to make the cake batter and I used to eat the cake batter before it went in the oven so delicious though I understand that disgusting and at my top tree at home, someone reminded me of this the other day, I used to make myself smash with... What's smash?

It's potato, the packet dry potato that you add milk or water to. Oh, yeah, yeah, yeah. Right. Don't judge me. And they had Martians that they advertised it,

potato smash. Do you remember the Martians? I don't know. It was a Martian on the advert. I used to sit on our like faux marble countertop listening to ABBA and I had a bowl of smash and then I used to make a little hole in the middle

and just pour it full of instant gravy. I used to love that. We've got mashed potato tonight with truffle. That would be fabulous. Thank you. Oh, yum.

That's a step up from my skills. Yeah. I just need to know, Jessie. What? Winding back, before I go and put loads of food on, what did you do at... Did you do cookery at school? I did food tech, so... Yeah.

I'm quite... I'm dyslexic, and I think I always really struggled with written subjects at school or anything kind of too intellectual. So I really like lent towards those creative subjects like PE and art and food tech. I actually think that I didn't do geography at school. I think I like petitioned and was like, look, I really don't want to do geography or history. Can I just do a creative subject instead? And I think they allowed petitioned and was like look I really don't want to do geography or history can I just do a creative subject instead and I think they allowed me to do it thank you Shelley High School in Huddersfield but yeah I didn't do cookery I did lots of kind of creative things so

how has that been with you launching well multiple no I want to know Jessie you're too quick I want to know how she started what she did once she left school. Oh my God, please tell mum Admiral Crichton story. Oh my God. Actually, do you know what? I do think this is the basis of lots of food things for me. So I was watching Ready Steady Cook one day, right? In Huddersfield. Favourite show. Yeah. Was brilliant. Loved it. With Ainsley Harriet. And there was this guy on it and he worked, well, he owned an events company in London. And I was like, wow, that seems really cool. Backtracking from that, I didn't really know what I wanted to do at university. So I decided to go to Leeds Metropolitan and study events management, which my dad was like four years organising parties.

So your dad wasn't keen on the... No, my dad was keen. he was fine with whatever but he was just like wow you're going to study party planning okay sure suits you to be fair um and then I did my mum was actually quite poorly at the time so I decided I wanted to stay in Leeds and I wanted to be close to like um my mum and be at home so I went to Leeds Met I was watching Ready Steady Cook right I was doing my events management university degree were you were you taking it seriously obviously taking it seriously partying a lot oh yeah absolutely i was doing a lot of research okay um and i was watching ready set a cook and johnny roxford was on it and he owned this company called the admirable

crichton and listen like i didn't even know that party planning companies existed. Like, at school, the, what are they called? Careers advisors. You know, you could be a nurse or you could be, like, the obvious job. But who did plan a party unless you lived in London? Well, exactly, right? To be honest. If I came from Manchester, you wouldn't have had a party planner. Absolutely not.

But I watched this guy and he was talking about, like, sourcing, like like beautiful props from Morocco and talking about food so like articulately and I was like he's amazing so I googled the company and um I applied for a placement there for my second year at uni and um and I I don't know how I got it I just it was really it was really lucky and I think that was really really lucky because that was like the start of so many things for me I actually wasn't allowed to answer the phone because I was really northern

and they said that like my accent was really strong bloody cheek so I think I think like maybe they were like you sound a little bit poor they'd probably pay you double now I know right, you know

Darling I'm just putting on the tortellini with truffle. Oh Laura you're getting a starter babe. So but do you know what though if you don't live in London that whole world is absolutely insane. Like it's absolutely insane. I once Like the events that I was doing to put it into perspective, I once went to like the King of Kuwait's house in like Knightsbridge or wherever he lives and I was putting rose water on Margaret Thatcher's hand. Right? I'm from Huddersfield and it just was so alien to me and I met such a great group of people who I definitely wouldn't have met had I still been up north and I don't know I just really enjoyed it and when my

placement was over I really wanted to stay in London so I transferred my course to Greenwich and I carried on working for the Admiral Crichton in the office doing events it was just amazing I remember going to his house once in Notting Hill and they I mean this makes it up now they've got like these Perspex boxes with syringes in and someone was like oh gosh well Damien Hearst and I was like what syringe in a box and they had a tree through the middle of the house art gallery on the top floor. Oh, my God. And I just...

Do you know what? Even now, I really love the band James and whenever I think about those early days of me moving from the north and working in London and working at the Admiral Crichton, it really reminds me of that song lyric, Laid, If I hadn't seen such riches, I could live with being poor. You you know what you've just made me like that fucking song now it's quite

like a good song it's a great song that album's amazing i don't think i've ever you're right are you i love a best of album i know people are always like oh best off but i'm like but it's the best of why would you not like the best of so people always come to you for advice on what to wear what how to style their places what you're eating as well like so where are some of your favorite places to eat in the uk oh in the uk wow that's a hard one in cornwall my friend simon has a cafe called the hidden hut which you introduced me to and it's one of my favorites and we had a barbecue on the beach then we did and also dawn french when she was on this podcast said that it was her favorite place she was i think she was slightly perturbed but i knew where it was i thought she thought it

was a secret i said no laura jackson's buggered that for Hidden Hut. Oh, gosh. So Simon's amazing, and I love his restaurant cafe on the beach. Where else? I think, I have to say, one of my favourite places in London, two favourite places to eat is either Crove Artist, because I love Jeremy Lee. I think his food's amazing, and I love his pie of the day, and Duck Soup. I really, really like duck soup.

Do you like duck soup for the food? Yeah. Or just like, you're a Soho girl then? I feel like I am a Soho girl. I really like the fact that they absolutely nail the vegetarian food and they change the menu almost daily. Wine, all natural wine. Can't say I'm a huge fan but the food i always go and i'm like this is delicious but yeah because your husband's a veggie

he is he's never eaten me or fish can you imagine how annoying it is right when you go to a restaurant and you want to share some food and you're like wow these oh no we can't have those or this looks nice oh you don't eat those but i do really love vegetarian food. But that's really, that's really interesting that you, yeah. I mean, you must have to, cause, and I've been out for dinner with John and like he, we went to a fish place and he was like, no, don't worry. And like, bless him. I think he had like two small plates, but he's not, I mean, he's never eaten it right. So it's not like he's eating fish and he knows how delicious it is or whatever meat. And it's been taken away from him. Yeah.

He doesn't know. So he's always been given the bowl of potatoes or a side of chips. And he's quite happy with that. Has he never been tempted by anything? I think he once had a bacon sandwich at uni when he was hungover. And he was really thick. Oh, really? I don't think his body could smug it.

Wow, thank you so much. It's delicious. I love a little bit of pasta before. Thanks, Mum. Get some cheese. Oh, thank you. I'm in Padela. Yeah, absolutely.

I do like Padela as well. There's so many places in London. We're so lucky. So, what have we got here mum? Black truffle, grana padano, tortelloni. I like lovely and a hefty block of parmesan. This is really nice thanks so much. Yeah because I always think of you as quite a big pasta person. Why do I think that? Yeah I mean I just I love going out to eat. You can taste the... Oh, it's yum. Mmm. Mm-hmm.

I love going out to eat. You can taste the truffle. It's good. So, you know, you've put on supper clubs. Mm-hmm. You are the... You know, you're brilliant at hosting. You've done, I think we had your Valentine's box, the host Valentine's box.

That was very nice. A little, was it a little lamb? No, it wasn't a lamb shank. It was a beef shin or something. Well, yeah, I can't remember. A lamb shoda. Anyway, your sister got married recently. Mm-hmm.

How involved in that wedding were you? Because I saw some pictures on instagram did she allow you to get involved did your family go look just back off laura we've got this or can you not help yourself and you have to get involved i can't help myself sometimes but actually i like she did the um her and dan did the saturday and then the sunday we had everyone at our house and i was like let me just find someone to do the food and we'll do like a mexican night and we had everyone at our house and I was like let me just find someone to do the food and we'll do like a Mexican night and we had frozen margaritas and it had a mariachi band they were amazing an all-female band they just played excellent music I mean the neighbors were like what is going on here as they usually are um but yeah I don't know I when we start the supper clubs

we didn't start supper clubs. We didn't invent them. But we were very early adapters into this huge movement of tablescaping. You know, kind of having like pop-ups in your home. It being kind of a bit ad hoc. And it all really snowballed from there, really. Do you still do them? No.

So before COVID, I had a whole year of events with hose which was really exciting i was doing something with the simon and we were going to the isle of silly and having this really big beach feast i was going to villa lena in tuscany and doing like a weekend takeover and doing these like amazing supper clubs and everything was kind of all set to go COVID happened threw everything kind of into thin air and I had to really re-evaluate a lot of things so then I did the host box because I was thinking well I kind of want to do supper clubs because I want to create and provide an experience for people and people started a hashtag making make a meal of it and Amber bought it and loved it it was mad actually I did the whole thing about how we can celebrate any meal time

whether it's breakfast, lunch or dinner and people really got behind it it was kind of a bit insane I had people messaging me from Canada Brazil, Australia saying hey Laura I've just had my breakfast which is a bowl of cereal but I decided to put my phone

down and put some music on, just really be in the moment and enjoy this dinner. And thank you so much for making me, like, realise the importance of just being present. It sounds really ridiculous, but it was absolutely mad. And from that, I kind of did, like, the supper clubs in a box and creating that experience for people. Where you'd have, like, the beautiful wax candles yeah yeah you know it's kind of it's a difference though doesn't it

yeah i'm crap at that you are no i am jesse is horrendous jesse is jesse is the christmas table jesse is like a dinner lady she doesn't even serve it up nicely. Like, you know, she, I got these, I got the, I thought I'll get these bowls out. We're not having much, but it will look better than, and Jessie would not, she'll just pile it on,

and then shove stuff on, and it's just, and you get really depressed when you leave. No, that's not true. I, we had a really great breakfast at your house, where you really went to town.

You actually lit the barbecue for breakfast. Do you remember? That's because she's got the fucking stove that is partly to be honest i'm like well she's lit the barbecue but she hasn't got a kitchen so i'm more rustic then it's very rustic okay what are some of the tips that you would say like go-to things that people can do to zhuzh up a kind of you know lonely or mediocre well don't forget about my utility room how would you suggest someone to truss up their

autumnal table well I mean I am a big fan of a tablecloth because they're really inexpensive yeah and they can last for a lifetime so I would put a nice tablecloth over the table and just have a candle. I feel like a candle really kind of sets the tone, the atmosphere, it's really lovely. You can turn off kind of the lights in the kitchen and just kind of have your candle. Darling, if we'd have eaten in my dining room...

What? We can't do it because the air sticks. Why am I sat on the floor here? Because of the sound in the conservatory, which is where we would eat with the tablecloth. I just want to ask something. As someone who's been left with all the cooking at the moment, Laura, which doesn't always leave me in the best mood,

I have dishes that I know I absolutely can make with my eyes closed and it will be nice. But I can't keep giving those all the time. What's your go-to dish? I really like the Zuni cookbook um chicken bread salad babe I did that after you posted about it because that's how you know influential you are it's such a good one isn't it it's so good it's absolutely ludicrously insane it's so simple as well but it's so delicious also hang on a minute you make a good cheese sandwich because my husband was talking about your cheese sandwiches for a really long

time i know but that was just it was luck it was good cheese and nice tomatoes i know the ratio was perfect yeah two very handsome men at that kids party came up and said about the cheese and tomato sandwich they're like who is the caterer and And I'm like, it's Lenny Lyon. Making sandwiches at seven in the morning. Zuni Cafe chicken bread salad. Tell everyone what it is. So it is chicken and it is

sourdough bread. It's the juices from the chicken, it's currants and it's lettuce. It sounds really boring but all together it's got the vinegar. it's the acidity in there so you kind of make this is this a dinner dish or lunch? I think it's a really amazing Sunday lunch dish

because you're kind of hitting that carbohydrate the protein, the salad it's sharing, it's feasting it can be in the middle of the table it looks gorgeous and it looks good how do you dress it up? well I just kind of don't really I just put it all on one big platter in the middle of the table. It looks gorgeous. And it looks good. How do you dress it up? Well, I just kind of don't really.

I just put it all on one big platter in the middle of the table and sprinkle some herbs on the top, put some kind of big cutlery at the side and let everyone tuck in. What's your go-to veggie dish? Because you've got a veggie husband. It's not my strong point.

I'm always looking to be instructed about vegetarian food. I reckon it's anything to strong point I'm always looking to be instructed about vegetarian food I reckon it's anything to do with beans I am a huge this is why I really like that truffle hummus

by the way because I love anything that's beans so do you know what someone did a podcast when I was a guest

I was talking about my love of beans and they started a bean brand because I said that I loved beans so much I think it's called bold beans that's how influential you are you're now getting helping other people yeah so what do

you do with your beans i um fry them off in leeks and onion and loads of spices and then i put my beans in and then i'll put what sort of beans do. What sort of beans do you do? The jarred beans. So you know, I've got some of the best. Yeah. What, the butter beans or the? Butter beans or the hypo beans. Why are they so much better than the other? They're just so much better than tinned. They're like sweeter, softer. So you just put them with leeks and herbs? I do kind of beans, leeks, onions, lots of herbs and then I'll add like grated, basically how you would make a risotto, right? I make it with beans. But then in the end I'll kind of put in some kale or some kind of like green leafy vegetable and then I'd serve it. Do you put wine in it?

Put, sometimes a bit of white wine and garlic. Yeah, just basically how I'd do a risotto but then I'll always kind of finish it off with a really nice bit of cheese like a... So you use leeks instead of onions no I use leeks and onions okay I like try and pack it with flavor really and do you change the cheese that you'd have on the top so no I mostly parmesan no I well sometimes I have it depends you know what if I'm in a real rush I'll just make it really simply and I'll just grate some parmesan on it but if I want it to look really nice I will kind of add either like a burrata or a goat's curd or a ricotta on the top and with like lemon and salt and olive oil she makes it seem effortless it sounds effortless but I'm not a confident

vegetarian cook but would you feel like you'd need to do something else on top of that I wouldn't because it sounds so nourishing and hearty and lovely. What would you serve it with? Well, at this time of year, maybe I like a radicchio and orange salad with some dill. I sound really fancy. I promise I'm not. But it's, I, I, I, yeah. Do you like dill? Which is your favourite herb?

Do you know what? My favourite herb. Oh, that's a hard one. I really like lemon verbena with tomato. I've got lemon thyme there that Sam's mum gave me. Lemon verbena with tomato? Yeah. I don't think I've ever had it. All about a good olive oil.

What's your favourite olive oil? Oh that's really hard. Do you know what I really like doing wherever I go on holiday, which I mean I've not been anywhere for ages, is just getting a bottle of the olive oil where I am and taking it home. That's always my favourite.

Well, it's a great idea. Scopulous olive oil's the best olive oil. Well, she's coming next year. Yeah, I'm coming. Yeah, you will find the olive oil the best. We've dunked some crisps into truffle. We've dug into tortellini black truffle. Mum, is there more truffle to come in this next episode

of Taste the Difference, Sainsbury's table manners? Maris Piper potatoes mashed with truffle. OK, so before we just get the older mains on, last supper, Laura. You know the drill. Starter, main, dessert drink of choice oh gosh

I think that my starter would be that gazpacho in San Francisco at Chez Pony it was so good what made it so good? it's really ridiculous but it had these little flowers on it and I think they were rosemary flowers

but it was just so tasty what do rosemary flowers, but it was just so tasty, and you ordinarily think... What do rosemary flowers look like? I think they're just, well, they're just tiny little flowers. Oh, lovely, okay. But it was so flavoursome and a bit of a, like, punch in the mouth kind of situation that I was like, this is really, really good. really good for main course it would definitely be a Mexican dish and I've where did this love for Mexico come from I really do I actually don't know I

went to Mexico City and I think that I I wasn't really sure what to expect I think I'd had Mexican food in England and in the states but i hadn't quite understood how utterly brilliant mexican cuisine was until i went to mexico city and we went to this restaurant called contramar and it's absolutely amazing and they do this like massive fish dish and um half of it is covered in this kind of like green salsa and the other half is covered in a red salsa and you get your tacos with it and you just kind of put the fish in the tacos with some kind of like vinegar onions and lots of other like salsas and dips and I really like picky food right and it's just so good it's so good it's only open for lunch

and they come out they've got a big trolley car and it is like I don't know you didn't get Montezuma's revenge in in Mexico no I didn't actually never got dicky belly no never never the right spots we obviously haven't been eating at the right spots mom Mexico City is an absolute haven of amazing amazing restaurants we went to another place called Maximo Bistro

this will make you laugh we were sat at this restaurant and I was like these are really nice napkins John's like oh my god please don't ask where the napkins are from wow yum thanks John's like please don't ask where the napkins are from. Oh wow, yum, thanks. Thank you. Um, John's like, please don't ask where the napkins are from.

Anyway, is this a regular thing that you like to do? Well, yeah of course, I'm like, I want to know where the napkins are from, where the curtains are made, where the cutlery's from. Yeah. Anyway, managed to Google Translate and get this guy's email, then was messaging him when I got back from holiday. Yeah. email that was messaging him when I got back from holiday yeah and um through google translate managed to get 30 napkins made in Oaxaca sent to him in Mexico City and then he posted them onto me

oh that's amazing from Maximo Bistro yeah mad ridiculous and do you still use them I still use them I love them will you be having something like that in a glass set probably yes but just but like just honestly like mexico city was really cosmopolitan it was just a real it blew me away and we've been back four times since oh really yeah i love it what do you think about taking kids there do you think think you could... No. How are your kids eating? We passed some of the veg and the truffle. Wow, isn't it nice? This is yum. This is like a really nice Sunday lunch.

Yeah, this chicken is really moist. It's really lovely. Mum. It's really good. Thank you very much. Okay, can we talk about Glossier? Are you allowed to talk about it? Yeah, so, I mean, launched it. about glassette are you allowed to talk about it yeah so i mean launched it how many brands are you gonna have on there over 100 how did you choose the brands well were there lots of people that you've maybe collaborated with before that

you were a big fan of do you know what i really i want to do something where I feel that it has a legacy and do something with purpose. And I was at home in January. The most depressing month of, I mean, that was a dark time. It was the worst time of lockdown. January was really depressing. I just had a baby and everything just felt like cold, dark and a bit miserable. Not having the baby, that was great. But do you know what?

I know that you'll agree with me, but when you have time to really sit and think about things and you can just be present, you're not having to run around, be a hundred things to a hundred different people. You actually are at your most creative. I feel like those points in my life are really poignant in terms of light bulb moments right so um I was like

shopping for homeware and trying to get stuff and like dming instagram sellers and finding out where the pop-up markets would be and I was just a bit like, why isn't the one place that aggregates all of these options to shop homeware in one place? And also not that. I think homeware and interiors for a really long time has been quite polarized. It's been about one type of person. And normally somebody who's got a lot of money. But lockdown really changed the way that we think about our home. Well, the majority of people have a home,

whether you're living in your mum's house, you're renting with your girlfriends, you're renting with your partner, you're lucky enough to own your own home. But those four walls that we surround ourselves with, we want to make as lovely as possible and as joyful as possible. And I love the extraordinary in the ordinary so just the joy that like you know sat down here I was like wow look at these glasses where are these

from it's such an icebreaker it's such a talking point it makes the table um and I kind of just wanted to put all of these incredible brands that I'd found or bought from in one place for other people to find joy in these objects as well and will it be well range from affordable to maybe more high-end well it's all it's all affordable at the moment yeah it's all kind of low to mid price point we're not doing anything bigger than a chair at the moment but i think we're going to branch out into kind of bigger pieces of furniture. So we got to your main. What about your pudding? Pudding is a hard one.

Why? Because I really love a cheese plate. I can never decide between a pudding or a cheese course, but do you know who does the most amazing desserts? Whenever I go to Spring, the restaurant. My mum's favourite place. My favourite restaurant on Earth. What's so great about their pudding? It's so delicious. Their ice cream on earth. What's so great about their pude? So delicious.

Their ice cream is amazing. Ice cream or sorbet? You cannot not have it. It's off the scale. I don't trust a person who orders sorbet as their pude. No, but what they do is seasonal, whatever's in season, they make a sorbet or an ice cream out of it. I think it's the best food.

It's so good there. So, okay, what would be on your cheese plate? I always like a blue cheese. Which one? What for? No, I can never say it. Stiltanetti or whatever it's called from Neil's Yard. I can never say it.

Oh, I like Camposola. I like the Italian blue cheese. Unctuous. Okay. I do like a cheddar, like a Montgomery or something like that and then I always have a goat's cheese I like a goat's cheese A hard or a soft one?

Soft That's what she said Oh no that's not what she said Oh wow So mum what is for pudding? This is taste the difference autumn edition winter berry crumble Oh I like that food. So mum, what is for pudding? This is Taste the Difference Autumn Edition Winter Berry Crumble.

Oh, I like that. Finished with lightly spiced flapjack topping. And we've got vanilla custard infused with cream. Do you want the custard or do you want the cream? Well, isn't it infused with cream, so I'm getting both. Do you want custard? Because it's going in the

microwave, darling. How's your pig, Laura? I really like it. I've not had custard for ages. I like custard. Yeah. Good ratio of a... I love the flapjack topping.

Yeah, and it's like a hefty bit of winterberry in there. I like it. This custard is just gorgeous. Laura Jackson, do you have good table manners? I'd like to think so, yeah. I just took my hairpins off the table, didn't I? Snatched them away. Moved my elbow away.

Yeah, I think so. Yeah, I do. Did you learn any really good tips from Admiral Crichton? Absolutely. I learned so many tips from Admiral Crichton? Absolutely. I learned so many tips. Come on, give us some. Do you serve from the left or the right? Well, I actually can't remember,

but you either serve from the left or the right and you do pour the drinks from the left or the right. I can't remember which one it is, but you could never say... That's not very helpful. Laura, that's hopeless. I know, I know. But also, what was... I think it was serve to the right and then pour from the left.

What did Jack Whitehall's mum worry about, Etiquette, about starting to eat or...? Oh, yeah, she loved that her husband always waited for her to eat. Yeah. Yeah. We could never say toilet. You would only ever laugh. Lava tree.

Lou. Lou. Oh, you'd say Lou, I'd say lava tree. I hate the name toilet. I hate toilet Yeah That was one big thing Why don't you like

I just Who taught you that mum? My parents always said lavatory It's just a kind of Really snobby way Of saying the Lou Yeah That's what I was taught

Okay Well that is very helpful Never say toilet What's your worst table manner In somebody else? Or lack toilet what's your worst table manner in somebody else or or lack of what's my worst

so many I think when somebody talks with their um with their mouth full of food I think I do that all the time

no you don't do you doing a podcast yeah no Laura Jackson thank you so much for being on table manners

thank you for our special episode um good luck with glass Jackson thank you so much for being on Table Manners thank you for our special episode good luck with Glossette thank you and I mean you don't need any luck

you're going to be fine aren't you absolutely I've had such a nice evening can I take home my triple cheddar yeah you can

thank you absolutely well mum we dived into the pasta we dunked into the truffle hummus yeah and we dug into the crumble delicious was that i feel very satisfied quite full me. Me too. A bit sleepy. Yeah. Ready for bed. Yeah, me too. But you don't have loads of pots and pans to wash up. No, darling. It's quite a beautiful thing.

I think I'm going to make it the thing that I do this autumn when I'm entertaining. Oh, yeah. Use the Sainsbury's Autumn Edition. Delicious. Thank you to Laura Jackson. I love her so much. She is about to kind of take over the world with her homeware entrepreneurial business brilliance and yes she will have an interiors

podcast coming out and so if you have checked out laura's house or any of her interior inspiration then definitely and you're doing your house up or your flat up, that will be a podcast to definitely check out. And then to truss all the interiors up with her homeware. Jessie, I think she needs to give you advice about Christmas table. Yeah. Well, hon, why doesn't she give you the advice? Because I'll be doing the cooking. You can do the table.

I don't want none of that bloody tinsel. I love tinsel. Anyway, we hope you're all right. I hope you're enjoying this autumn and seasonal flavors go give sainsbury's taste the difference autumn edition range a little go pop in store or check out the sainsbury's website for more details thanks for listening we'll be back next week for more deliciousness Foodliciousness.