Table Manners with Jessie and Lennie Ware - Second Helpings - Paul & Mary McCartney

Episode Date: August 21, 2024

It’s week 4 of Second Helpings, and this was one of our most memorable episodes yet! Question, how do you behave when you have a music icon on your podcast? Well, you have a massive fight in front of him of course! Aside from a small bout of bickering, we had lunch with Sir Paul and Mary McCartney and talked about 30 years of Linda McCartney's legacy in the vegetarian food market. We hear about Mary’s adventurous childhood on tour with Wings, Paul talks about life after The Beatles and they share memories of becoming vegetarian with Linda cooking a macaroni turkey so Paul could carve something at Christmas. Lennie crowns them ‘the Vegeneers’, Paul talks about his famous margarita cocktail ‘Maccarita’ and explains the real way to eat Yorkshire puddings. He also offers us a step by step brief on how to make the perfect bagel, gives us a quick eye yoga lesson and reveals how the song Let It Be came about. We could have gone on forever!! Next week on Second Helpings it’s chef week, and we’re delving back into the archives for one of our very favourite foodie episodes... Hosted on Acast. See acast.com/privacy for more information.

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to monetize their podcasts everywhere, AKS.com. Hello and welcome to Table Manners, second half things. Buckle up everyone, cause this one really takes you on a ride. Not my finest hour, I would say. No, Lenny. Well, it was under quite extreme circumstances that I had to cook and make food to go to meet the fabulous Sir Paul McCartney and his wonderful daughter Mary. We went into central London to his Soho office in this gorgeous Art Deco building. And we took the food with us, which we'd just cooked out of Linda McCartney's Family Kitchen cookbook.

So I'd made vegan chili con carne, onion rice, salad and avocado, and some coconut squares from the cookbook. The thing was, the facilities weren't how I imagined they were going to be. Well, Sir Paul McCartney is too busy making excellent music maybe to be worried about the rather small kitchen on a different floor.

On a different floor. Yes. And your sciatica was playing up. I had very, very bad sciatica. We're still under Covid restrictions and I had to schlep food up and down quite a long room with my back and you told me to shush Jessie. I did. So why don't you just hear what happens next. Despite us disgracing ourselves and having a Barney in front of them it is a really brilliant episode. It's Sir Paul McCartney and Mary McCartney on Table Manor's second half things. Well cheers! Well cheers Lehighne! Cheers! Thank you for having us. Cheers! And thank you for inviting us. Yeah have that lovely cookbook. Thank you for having us in your office.

We're going to have some lunch in a bit. Mum's already opened the bubbly. Yep. Didn't take much. You just needed Mary to enable that. How are you? Good, thank you. Very well. Very good. Very happy to be here doing this. I love this podcast. Oh, you're so sweet. Mary, you've got a new puppy. I've got a new puppy.

How old? I'm sleep deprived. He's 11 weeks. He's from Battersea Dogs Home and he has a little ridiculous fluff ball. What have you called him? Very cute, Murphy. Oh, that's a great name.

Murphy. The only name I could get all of the kids and my husband to agree on. The last dog was called Paddy. So it's like a little Irish thing I like it yeah our Irish heritage I know that's right Oh McCartney of course. McCartney. So I've just got to tell you yes gone that I've loved you for a very long time never you're looking at me yeah looking, looking at you Paul. I loved you. I stood outside Granada Studios and screamed Julie when you just went in in a car. Just let her get this out and then we'll talk about it. I went to, I saw you perform I think at

the Aldrich Apollo in Manchester. Oh yeah, that would be nice. And you came to my university when I was on the events com and you gave us two hours notice and you came with wings with your mom Yeah, and you can to Birmingham University and I had to ring as many of my friends as possible because you gave us such short notice Not sure why do you know what happened? They rented a u-haul truck. I saw a picture of it You could tell this story. No, it was a u-haul truck and we all got in and they were like Going back to basics because it was after Forget we all got in you were She's a little baby the other day and they drove did a road trip and you would you say to us notice because you would

Go to the car park and then you'd go in and say do you want us to play a gig tonight? We just show up at places universities, we figured there'd be a captive audience. We'd just show up and we'd say, hello there's Paul McCartney here, would you like us to play? We thought it was a prank at first, we thought no it's not Paul McCartney and then it was! And it was so exciting. It was 50p on the door. I thought that was. Yeah. Was this when Wings was just kind of... It was the very beginning of Wings, yeah, and we just needed to get a little bit of road practice. So that's what was the Madcap idea and we just went up the motorway north and if we saw a place

we liked we'd sort of ask around, has he got a university here? And then the student's union guy would come out, because he didn't believe it. He'd come out to our van, and I'd slide the window open, hello, Paul got it. That's how I talk normally. And those must have been the first gigs

that mum had ever played in her life. I think it was one of the first ones. It was. She did a lot of percussion. Yeah on a tambourine. Yeah on a tambourine and she looked gorgeous and we were all fascinated by it. So what was it like for you Mary? I loved that you were there. I was absolutely there. I think it was my second year 1972. Yeah. Not my third year. Yeah I would have been three. Do you remember touring in those early days? What's like you're like, what's your memory of that Mary? Just I mean meeting it's sort of like a family atmosphere

We all just went along so it was just we'd follow around seeing lots of music Going like wandering around all the crew. I think are my biggest memories like playing around with the crew and the wandering around, all the crew I think are my biggest memories, like playing around with the crew and the roadies and you know, they all became family. Like my Wally, the travel agent is still Uncle Mike to this day, right? Yeah, exactly. Yeah, no, it was very disorganised, but we just wanted to just go out and just sort of find a gig and do it.

But it did mean it was crazy. We'd often show up at the place and they'd say, yeah, you can play tomorrow. So we'd have to find a hotel. There was nothing booked. I mean, it was insane. It was the 70s, dude. It sounds fun.

Dad, did you do that to avoid press knowing about it or did you just do it because you like, let's go tomorrow? That seemed pressure me God. I think there was a bit of that. There was no pressure. Yeah, I think there was a bit of that. There was no pressure. I think there was a bit of that.

But also it's because we didn't know what we were doing. Did the gigs go well? Yeah. They did. They went very well. Unfortunately, we only knew 11 tunes. So that can go pretty quickly when you're excited. But we used to repeat a couple.

Now that's probably a normal gig. Fair enough. Yeah. Repeat a couple., we repeat economy said we've had a request To do Lucille. Yeah, I know we did earlier, but See it was a high spot. Yeah, Lucy. Yeah little Richard Lucy. I Was great. I must say and I think it was a good idea because it kind of you know the alternative for me was to just get a big famous group of people and just carry on at the level the Beatles were on. But I kind of liked the idea of going back to square one and just building it all up

again. So that was what we did. It was waiting. It was quite hair-raising sometimes, you know. You'd find like the worst B&B in town to stay with all these kids. Oh my God. Yeah, it was an adventure. An adventurous childhood for me. I think it was, Mary's friends say she was in a hippie commune.

Yeah, one of my friends used to call me Peace Convoy Child, because you'd see the pictures of me dressing like dungarees with food around my mouth and little plaques in my hair and like pull back onto the farm in Scotland and they were like, really. It was just a kind of very sort of crazy period

because I'd left the Beatles and I just wanted to be sort of very free. So we just did all the things we'd never done. It's a good idea though, because it was so different. free, so we just did all the things we'd never done. It's a good idea though, because it was so different. It wasn't like retracing. And then Wings ended up in like 75, 76, doing huge stadiums. Yeah.

It came around eventually. 76 America was big. But I wouldn't do any Beatles songs and promoters would say, oh, go on't do any Beatles songs and promoters would say, ah, go on, do a Beatles song, you know. Say, nope, nope, this is post-Beatles, we're doing Wings or Little Richard or whatever, you know. It was only when I felt confident enough

that we'd now built a new thing and it wasn't all just gonna rely on the Beatles that that I started doing Beatles songs which of course were the hits. So the only ones they wanted to hear really. So would you do Beatles songs now? Yeah. When you tour next time you'll do Beatles songs? Yeah I do Beatles songs yeah because I you know over the years you get very comfortable with it so you're talking the 70s and now I'm completely

comfortable with it and I often say to the audience you know we know what you like I said because when we do a Beatles song the whole place lights up with your phones like a galaxy of stars I said said, I know you're all listening. So when we do one of our new songs, it's like a black hole. But except when you do wing songs like Live and Let Die, that's currently one of the high-lier. I mean, it was exaggerating, but it's...

I actually had a go at him on the last tour because you were like, it's like Live and Let Die, it's like pyrotechnics, and the pyrotechnics and the pyrotechnics guys called shaky which I love and all these explosions gone It's like live and let die And then suddenly dad felt like around the piano. He had to have like flaming fire Balls going around front and back and I'm and the explosions front and back I'm like dad really like do you have to like do that to yourself? Can you he's like but the audience love it?

Well, there's only one the Pyrotechnics. Yeah, I mean we only do one Spectacular pyro Number in the whole show the rest is pretty straight, you know So we thought we'll give it all we've got but the flames I, I'm like, I can even feel them. Flames are hot. Yeah, I'm like, please dad, burn. Sometimes you feel the back of your neck get warm. I'm like begging him.

You smell a singeing. Do you worry about him? I feel like when I asked you, I was like, dad, please not with the singeing fire flames. I'm sure the next time you had them front and back and they were just in the front, it's like if you tell him not to do something, he's like, let's add more of them next time.

So what's it like when you're not playing stadiums and you're not in a tour bus and back at home all of you on the farm, were you living on the farm like all together, like what was the dinner table, who was cooking? I presume it was Linda. Linda, yeah. And what was like one of those memorable meals for both of you? Ooh, well, we got lots. Chef Mum's big, well Mum was American, so it was lots of big like salads,

big like chef salads. Yeah. Lots of pasta dishes. All vegetarian. Was she always vegetarian? When you met her, was she a veggie? No, no, When we first met. You should tell the story of how you became veggie.

Yeah, when we first met, the Beatles thing had broken up, so it was pretty difficult with business meetings and things, all the kind of things you didn't want. So we kind of escaped to Scotland, and we just lived there, and Mary was little, and her elder sister, Heather, was six or so. And we just lived there, Mary was little, and her elder sister Heather was six or so, six or so. And we just went and lived up there and improvised.

So we were one day, we weren't veggie at that time, so one day we were just eating Sunday lunch and it was lambing season. So we saw all these lambs. And you had lambs on the farm? Yeah, lambs on the farm. They're all gambling. And what they do is they run from one end of the field,

it's like, to the other. And it's as if one of them says, let's go back. Yeah. And they all go, so it's like just feeling spring and the new lives and we looked down and we were eating leg of lamb and we went oh yeah wait a minute maybe we should do something about this and that's the moment we run veggie but was it tough at the beginning to like change your were you a big meat eater before that not really no but I mean I had traditional and I brought a traditional British

cooking so yeah great cook and also you and my mother because then you guys sat us down and said we've decided we'd like to we're gonna be we're not gonna eat meat anymore and you're like you know it's your decision when you're outside of home but we're not gonna cook it it at home anymore. And so you were great. There were lots of conversation about food growing up and that gap on the plate. Dad was like, what are we going to have instead? So we'd debate and talk about it. So I think that's why we've become such advocates for doing mom's food brand and doing the cookbooks and things and Meat Free Monday is a way of, because not everybody does.

Yes, I didn't realize you set that up. Yeah, well because of that very reason, because if you now today go, you're a grown up and you've grown up in a meat-eating family, you go, I wanna do this for my carbon footprint and I'm relating to how this got to my plate, I don't wanna do it. I mean, I sympathize and we sympathize,

it can be kind of like, well what am I gonna eat then? So mom and dad, we would just listen to them talking about what else, so that's what we've done ever since. Yeah, we just had to kind of make it up. But as you say, we did eat, I think Linda did the turkey, the best you'd ever tasted it, you know, she just was a really good cook. So the first Christmas, we weren't gonna eat meat,

was like, oh, what do we do? Because I was like proud dad I want I wanted to carve the bird. I saw that as like a traditional role, you know and So we had to work something else out. So we did we had what we called a macaroni turkey Which is well, it me about a macaroni turkey. Well, it's basically a mac and cheese. That sounds pretty great. A really good mac and cheese.

Really good mac and cheese. It's a baked mac and cheese, so it's firm. Baked mac and cheese and then it's firm. And you leave it overnight, sort of in the fridge. So it gets even firmer. And then I can carve it the next day. She gave you that, she knew you needed that carving, that's amazing.

And the other one was barbecuing again you know as I saw that I was like yeah I should be the guy out by the barbecue. So what we put in the barbeque. But then so now, no but the thing is then mum would do the cookbooks to give ideas people go on if I could eat they'd come to our house For dinner and then people would say look if I could eat like this I eat more veggie and eventually she did the book she'd hand it to them and go look you can hear some ideas and That did so well that then she was approached by a frozen home cooking Yeah, and then she was approached and they said could we Was that home cooking? Was that called home cooking? And then she was approached and they said, could we adapt some of your recipes into a food line?

And that's how the food range came about. So now we can do barbecues with our veggie burgers and the sausages and we have a roast that we can do. So it's all, we're not baking the macaroni turkey anymore at home. So the cookbook, is the same cookbook from? The cookbook is her. The new cook cookbook from the cookbook is The new cookbook is adapting because we what I worked with her on a lot of her feed We do it was the same me and dad and mom and all our family would talk about food

And she just said she would do it now but adapt the ingredients are things where she might use butter She might use olive oil. So we've sort of updated and refreshed can I say quite exciting well, I I'm not a where she might use butter, she might use olive oil. So we've sort of updated and refreshed. Can I say? It's quite exciting. Well, I'm not a natural vegetarian. I know you're not. I'm surprised you suggested this, Mary.

Yeah. I'm actually, I know you're not. Okay, and I found that cookbook. You love vegans. I love them. You should feel very lucky we have these two in the room. But I found that cookbook really easy to follow. It was how I would cook.

So I do do veggie things, diet, and it's more healthy. And also my husband's very, flexitarian, which I think you kind of, you know, we talked about, he really wants to implement it into our- Because of, and save the planet. Well, it makes sense. I thought your recipes were very easy to follow and they work really well. And I also must tell you about the veggie mince. So I think it's the best veggie mince

that I've ever used. And we've tried many of veggie mince. I've used lots of veggie minces and there's nothing as good as that. We've been doing it a long time and that goes back to the beginning of your story that you've been you know We've you and mum went veggie what in the 70s. Yeah, so I think we've perfected it now There was nothing there. It's a very good cookbook because it's not frightening ingredients either I mean there are things that you're familiar with that's really tasty I think it's a part of the idea for the cookbook and the recipes that I've done as well is to make as people are like If you eat veggie, it's like more ingredients it takes longer it's more fuss so that were that's exactly what we try to do. You're kind of

veganeers aren't you? It's like accessible ingredients. Veganeers? Yeah. I like that for the name of my next cookbook. Oh my god I'm making that for the next cookbook I do. Veggie Nuggets. I can't be Veggie Nuggets. But I mean, you know, your family were revolution, at the time, and the 17 people were. I'm so proud of them, honestly. And it was mum and dad. It really was, mum, like, obviously was the cook, but, and everyone would be a bit like, oh, I'm sure everyone wants to eat meat in your family,

but really, you and mum together were like always talking, and so positive about it, that you never felt like you were missing out, So Mary when you had friends back for tea, did they mind? No. Or was it all a bit curious? Because mum was such a great cook, going back to the salad thing, I went to my best friend Sue's house and her mum was like do you want salad with your pasty whatever and I said yes and I was like what is she doing? She sliced a piece of cucumber and a slice of

quarter of tomato and a lettuce leaf and pour salad cream on it. And I'm like, what is that? Because you come to our house and say- That's a British salad. And actually it was delicious because I didn't have salad cream. But mom would have like this huge salad bowl

and you chuck everything in it and toss it with the, you know, sort dressing. So great, what was it? So our friends loved coming to what was your favorite thing that your mum cooked? What was your special like birthday meal? I mean my comfort thing was her tomato soup always. Yeah we did on yeah yeah I know we'd been to the south of, and there's a lovely hotel down in the south of France called Beaumannier in Les Beaux. Very posh, like only nine rooms. Oh wow. Super posh.

And I don't know how we'd heard about it, but anyway we went down there and you know. I think Rampel used to go there maybe. It was really good and you know, and Linda and I would go in and have a little meal and sort of being all very romantic in the French place. And they had this bisque du Hommard, which was lobster soup. And it looked great and everything. But then when we were veggies,

she made that as a tomato soup. So it was kind of pink and very lovely. So that was one of her great things. That was often started my birthday meal. That was often my favorite. That was my birthday meal. And then a quiche. She made the most amazing quiche. I mean that sort of sat up and bubbled. You know it wasn't some quiches you get and they're just sort of flat.

This was like lovely. Dad, you know when I left home I made a quiche and it just was like, didn't rise and I phoned Mum. And I was like, what rise and I phoned mom yeah and I thought what the heck why does yours because mom would take it out and it's like this show stopper like a souffle and simple turn the oven up to 200 it needs to cook at a higher heat it fluffs up it was literally all I needed to know oh wow so yeah well let's go this is what we ask everybody and Mary knows

this last supper starter starter, main, purd, drink of choice. You can either combine or you can go solo, both of you. No, why don't we have a family meal together? We will have a family meal. Let me start with my margarita. Oh, yeah. Dad makes all of them.

The best margarita. Really? Not a pizza margarita. Yeah. So that's actually what I do. Salt around the edge? Yes, I do. We call it a macarita actually. A macarita. I mean is it going to be in the line? I have to say, the recarita. Dad, let me put the recipe in my food cookbook actually. Why is it so good? Come on, tell us. So, all it is it's a it's a normal margarita.

It's not a normal margarita. It's the best margarita. I put some orange juice in it. Oh wow. So normal margarita is tequila, Cointreau or triple sec and then lime. Yeah. It's a little bit tart for me so to that I actually if I go to a restaurant this is what you'll hear me say to the bar man. Could I have a margarita please? And I like it straight up with salt just around the outside of the rim. And I can explain that if he needs it. And then I say, and to your normal recipe,

just stick some orange juice, cut the dashes of orange juice in the shaker. I said that. So then you don't need a galvaave, it's just sweetened with that. Oh that is good. How lovely. And if they do the salt on the inside, I'm going to sound obsessive here, but if they do it on salt, you have this great drink and then the last sip is salt.

You've drunk a few margaritas in your time, Paul. Which one do you like the best? Busted. No, that's true. It's my... And don't you now, haven't you developed it? Because you're asking about the favourite tequila. Do you still use a blank, like two types of tequila or have you moved away to just one again?

No, I use, you know, to mix it up, I sometimes use two types of tequila. Which ones? Silver and dark. Oh, I didn't even know there were two colours. You're still on Cosmopolitan, she should think you carry Bradshaw. We need a margarita night, Lenny. Absolutely. They're the best. So we're going to have Dad's margarita with nuts and olives.

Just to sort of get ready. Then can we have the tomato soup? I would like to add something. Is there something that she does about the tomato soup? Yeah? About the tomato soup She would make it like the beast so she would have celery onions fresh tomatoes And then she'd grind it through a thing so that you would get all of the flavors But then take away the pulse yeah, and then she'd mix cream into that and season it Are you love cream?

cream into that and season it. Are you allowed cream? Well that soy, the Out Pro single soy cream works perfectly. I didn't even know there was one. Your soy cream works really well. You just don't put it in hot, you put it in cooler and warm it up. Actually I would argue it actually tastes better because it actually soaks in the flavors meld in better. So you were going to add something before I rudely interrupted asking for your mother's tomato soup recipe. You were like you were going to add something before I rudely interrupted asking for your mother's tomato soup recipe, you were like, I'm going to add something here.

Oh, I'm going to add, and I know it's not really going to fit in with, because the last step, I can be anything. I'm going to add, because we are a family obsessed with sandwiches, completely. Yeah, I've heard about this. I'm obsessed, obsessed. I could almost have for me personally,

the whole thing just be toast, sandwich, french fries, let's just have that. Isn't it choosing tomato sandwich would be my one of- Everything. Has been on my list. So I'm gonna have the mum's tomato soup and I'm gonna have one of dad's sandwiches on the side. Why are you the sandwich king?

I love soup and a sandwich. Yeah, I'm the sandwich king. So what I've heard about, on Adam Buxton's, I heard about the bagel with the marmite and the hummus. It's everything. Okay, so sandwich. I always said, you know, if my career tanks,

I'm going to get one of those little bikes and little thing on the front and I'm going to go around selling sandwiches, probably going to the city. And I'm going to be buying them. Where they've got a captive order. I've got it all worked out. And you're going to love them.

Isn't that the cutest thing ever? I love it. I'm going to be buying them. Yeah. So what are the feelings? Here's what I do. What's the hero? I mean, again, it's gonna sound a bit obsessive, but I don't care.

It is what I do. Well, I'm having it in my last meal, so you need to be loving it. Oh, gotta be obsessive, okay. Embrace the obsessive. What I do is I get a nice onion bagel. You love bagels. From Panzers. I love what I'm doing.

From Panzers. From Panzers. Right, okay,el. From Panzers. From Panzers. We love Panzers. Panzers, freezer. So get a nice fresh Panzers bagel. Yeah, onion. And then an onion. And then I cut it in three.

So it's kind of slimmish. Okay. Yeah. Because bagels can be pretty weighty. So. Like a finger of bagel. No, they're thin. So it's almost like a club sandwich.

They're all normal bagels. But I just slice them into three. Instead of making like a club sandwich, you cut bagels, but I just slice them into three. So it's like making a club sandwich bagel. Yeah. I like this. Yeah. I like it.

Carry on. Believe you haven't eaten anything yet. I'm ready. So let's say if I'm making one sandwich, pop two of those in the toaster, toast them and then the first thing I will put on it depending who I'm making it for. You're making it for my last meal. It's for you, you like Marmite? I like everything you do. She likes Marmite, okay. I'm not afraid of anything you put in a sandwich. So right, so for Mary I would just first of all, when it comes out the toaster, spread a little bit of Marmite on it. it because can I stop you dad has turned the world onto?

Marmite and hummus on a bagel you can Know it's just the best thing in the world No, but I don't think I'd want it mixed I think His I don't think I'd want it mixed. I think you need to make your decision on the ratio. His afternoon stack at the studio is a cup of tea and a toasted bagel with marmite and hummus. Anyway, carry on with your family. That's right. I did try the marmite hummus and I don't want to put them down because I love marmite and I love hummus. And they're new products, it's okay, but not as good as separately. Anyway, so I'll put some marmite on this toast, toasted bagel, and I will work on the bottom of the bagel.

Yeah. Put the top over there. Yeah. Ready. And then, I will then, because the bagel's got a hole in the middle of it, I will then get some lettuce to stop the hole, stop everything falling through.

Yeah, genius, I will admit. I mean, forget about the songwriting. Bagel maker. Can you see why I wanted him to describe this? Because now I have a record of how to do it as well. So you have a bed of lettuce to make sure you don't lose any filling. Marmite, lettuce, hummus.

Okay, any particular homemade- San Ambros. It's called Ambrosia. San Ambrosia. San Ambrosia. This is so good. And they sell that at Panzers as well. It's a really nice, it's almost like a whipped hummus and I don't know why but it's lighter and it's the only one that my kids will eat. Yeah so so you put a hummus in it and then anything goes you know what I'll do is I'll make a few slices of cheese. So hang on, can I stop you?

So that is basically the base, it's got to be marmite, lettuce, hummus and then anything that's in that area. So then I will slice a little bit of cheddar cheese, say into little slices, arrange that on the hummus where it kind of sticks to the hummus. Yeah, sinks in. It's not going to move. Would you get a gauze? It sinks in. Would you do a pickle? on the on the hummus yeah where it kind of sticks to the sink said it was not gonna move well yeah we're gherkin yeah no dill pickle sliced yeah lovely the other day they were nice anything I'm worried about you toasting the bagel can I say can I say?

None of it makes any sense, but it's the best thing you've ever You see if you have a Manchester bagel. Yeah, they're superior to any bagel in the whole of the universe You're not from Manchester are you by any chance? But they're chewier they're crispy on the outside and very chewy. And they're light in the middle. You're not going to get three slices out of a Manchester bagel. No you're not, they're smaller. You're going more kind of New York style bagel, yeah?

Are we talking kind of? Yeah, well, I mean, because Linda was from New York so I wouldn't have known what a bagel was. We had a lovely housekeeper called Rose for years and years and years She got by go by go Which is a lot of work London they say by but also I think it's just even people who haven't got the London accent Some Jewish people call it by go. Yeah, they say

Mom before anyway, this was with dad where we are mad and when you met Housekeeper we want the Rose story. I want the Rose story. East End genius, she was the best. I was living on my own in the sixties. And I needed someone. I can barely believe that. I know.

I just want to say. I need, well, occasionally. No. So I needed someone to kind of help, you know, the house and stuff, I was hopeless. A woman's touch. And a woman's touch, yeah. So I asked a guy out of our office, you know,

if we could look around, see if we could find someone. And anyway, he came back, he said, well, this lady called Rose, would you like to see her? So I said, yeah. So I'll have an interview. So she came in and she had bright red lips. She had a black turban on. She was very-

Henna's red hair. Red hair. So I said, oh, hi, is it you that's come about the housekeeping job? Yeah, all right, yeah, Rose, real Cockney. Proper Cockney. Cockney girl. Cockney girl, spelled G-E-L. Anyway, yeah, so she was great and she loved the kids and

we just were with us forever. When I met mom, yeah, Linda, I'd had occasional girlfriends to the house, I must admit. But I was young, I was carefree. I was, you know. And it was the 60s. It was the 60s.

So Rosa kept quiet, but then when Linda came around, she said, I like this one, Paul. I like that one. Oh, sweet. She's all right. So that was really the seal of approval you know. And I think mum looked in your fridge and saw like a hard rind of cheese and like half sour bottle of milk. I mean not only was she a beauty but did she the way to your heart was through your stomach did she cook for you?

What was the first meal that Linda cooked for you? Do you remember? Well, that's going back. I mean, she made a mean scrambled egg, that kind of thing, I love that. But she did say to me, well, what do you want to eat tonight? I go, oh, anything, anything.

She said, no, I'm looking for menu suggestions and I didn't I hadn't understood that till then why women and I agree do that you know because that's the thinking about what if you like you told us what you would like to eat that was so much really working but Lenny you know what I love because when I'm cooking for people like if I was cooking for you guys, I'd be like, well, I want, and do you do this? You guys. I would think about you guys and think,

what can I feed them that they're going to like? It's like curating it. Not like I'm cooking this for you. That's why mom would have been like, what do you want? Because you cook for people to make them happy and please them, and you just want to see people's faces light up That's a great instinct in a cook Mary's definitely got that Linda had it which is like, you know, it's not work She actually wants to put a meal on the table where you go. Whoa, it's fantastic, you know, I think it's about the ultimate

Isn't it? That's the ultimate happiness. Yeah. I don't think Hannah's kind of after dessert. I'm so tired. Yeah, she's like, I've been cooking this whole day. Cook it yourself. Yeah, okay, so we've got the bagel and we've got the tomato soup. Now is that, would we say that's a pre-me? Are we going for a main?

Because if this isn't gonna make, so obviously you wouldn't have really in real life actually what? Probably I would have that for lunch Yeah, the soup and sandwich. I love for lunch, and then we go Then we go then we get margarita with the olives yeah, yeah Salted smoked roasted cashew nuts you like Yeah, and then we'd go on for a big Sunday roast with all the trimmings. That'd be good. McCartney vegetarian style with all the gravy and the stuffing.

It's funny because I've actually met you before Paul, quite accidentally. I gate crashed one of your Christmas dinners. I could have put some food on. Are you starving? Yes, you did. I didn't gate crash. You were invited. I was a plus one because a producer called Paul Epworth was invited. And I was working with him that day. But I was not only working with him, but my friend and producer of my first record, David Kumu. You know Paul from their studios as well, Paul Epworth.

It was a good one. You worked with Paul Epworth. Paul had been invited to your Christmas do. He was in the studio with me and he was like listen I'm really sorry, but I've got to go to Paul McCartney's Christmas do and he went I can see whether you can come in You were very sweet and accommodating you let us come and how good was the food so good Tofurkey you had so you had this full like Christmas dinner Everything was there everybody was there a little party favor? I'm not sure, I think because we were supposed

to be writing a song. So we kind of, we came, we ate, we said hello, and it was like full of family and friends, and it was just such a lovely atmosphere. But yeah, it was a full Christmas dinner roast. Yeah, yeah, no well. And it was such a lovely spread. So this would be more like a Sunday roast, I think.

But like, but you can also do it for Christmas. I think we definitely have Yorkshire puddings. Yeah. Definitely. And when I was a kid, my mom used to make Yorkshire pudding. But because it was called Yorkshire pudding, we had it as a pudding. We didn't have it with the beef and the that. She that she always just had it afterwards with something with golden syrup.

So good. Have you never had it? No. Oh my goodness. You're supposed to put it with golden syrup on it. I mean, this is we're talking, you know, there's a little bit of working class creeping in here. I can actually show you pictures on my phone of me eating that recently and I got one in my hand and I just had a squeezy bottle of it and I just squeezed it on and stuffed it. That's how we used to do it, you know, and it was funny.

So we do both now. Years later, you know, you'd meet people and say, well, do you want your, you're putting it, you say, yeah, well, do you say, no, they say it's with your main meal. We go, oh no. But Jesse, you're not looking convinced no I do you like golden syrup I mean I feel like I've been told not to like golden syrup because it's I don't know we can't make a flapjack we can't make a flapjack I'm very up for this and I think my children would be up for this yeah and I

like the versatility that you've offered up. So what we do now is dad. You can do both, you see. You can have, that's what we do now. That's what we do, because the kids love it with the gravy and all the steamed veg and the roast and then I always, because dad has got me into this and I know he has to have it as dessert, when the Yorkshire puddings come out,

I hide them and Simon is the Yorkshire pudding, like taught us, my husband Simon has taught us how to make Yorkshire puddings. Because I hide them and Simon is the Yorkshire pudding like he is my husband's taught us how to make Yorkshire puddings. They're hard to do well. Yeah he's the Yorkshire pudding guy but I'll nick a portion and hide it away because I'm like we cannot have it where they've all been eaten and dad doesn't get his quick at the end with the golden syrup. Thank you Mary. I'm gonna try this I also feel like and maybe this is blasphemer so please tell me if your mother would not have been approved of this pool a bit of custard maybe that could be like a you look at me a bit of what a custard on the your no I wouldn't want that no you'd have it like personally yeah you can do what you want. Revolting. No, I like this. I would find that.

Okay, fine. I won't do that for you at my Christmas dinner. Custard, better custard, no. So we have to have the Yorkshire pudding with loads of red onion homemade gravy. Lovely. I reckon. I get to carve the roast. You get to, we're going to have mum's roast.

Yeah. And you're going to carve it. And what the and what will I say me or no? Would you even have a kind of pretend meat component? Yeah, we do the Linda McCartney roast, okay fine We've they're really delicious. We make a couple of them dad will be slicing them Roast potato and we got all the other stuff. Yeah. You know really. It's like towering. Then the stuffing. Stuffing. It's fantastic. Mum taught me how to make the stuffing. It's all like delicious. It's like cranberry sauce. Sage. It sounds like your mum was a very generous teacher because I mean you've listened to her but my mum never taught me. She told me

to back off when she was doing the best she could me she told me to back off when she was doing the best she knows she told me to back off that was she really meant to say with thanks mom you are my inspiration I was a greedy house so I was learning I was learning wanted to company in the kitchen so and mum made it there was the most fun place in the house So you would be anywhere and you smell the food and you'd gravitate to the kitchen and you'd just be chatting and cooking and That's how we learned to cook. Yeah, they would just watch the mum cook and she Should sort of say well, you know, do you want to sort of cut these onions up? Chop it so she'd engage them in. Oh, great. You did the onions. Wow. Well, now do the celery.

Dad's a good sous chef, aren't you? You would always help chopping. Yeah, I like chopping. Should we have your mash for this as well? Can we get ready? We're doing everything. No, that makes the best mashed potato. I make a sort of decadent mashed potato but really nicely with like mashed and whipped and you use the fork at the end to stop the lumps going in

you have you won't have any lumps in your mash yeah so do you always it's like the really fancy when you get in clariges it's like the pond and it's like it's really pureed like it's but it's not It is, but it's just very home, you know, you don't put it through any of those rices. No, I just, you know, boil some potatoes. Yeah. And now when they're perfectly soft, mash them with that thing that's got like a grill on it.

Yeah, the mashed potato. It's only used for mashers. It's called a potato masher, probably. Yeah, maybe. Probably, it's science. But mash it with that and then like Mary says, do maybe a fork to get any rogue lumps. And some milk in it and then butter.

Yeah, loads. That's the thing. And then really whip that up. Great. And if you want to go crazy, very finely chopped onion. Yeah. Oh, that's a nice idea. Yeah.

So there's two things, Dad, on YouTube that I think are the best things that you can Google about you. Number one is your mashed potato recipe, which you film. Just look me up. Number two, when usually if I'm like at the end of the night at a party and I had a couple of drinks I'll be like Google Paul McCartney. I yoga is And dad has done his he doesn't wear glasses still and when he was in India

He learned I yoga and he's actually filmed it and put it on YouTube for people who want to because it's a muscle What is I can you do me a little bit of I yoga right now? Absolutely. Yeah, I learned off some yogi in India. In the 60s? No, it was even more recent. But anyway, he explained that your eyes are muscles whereas your ears aren't. So you can't exercise your ears.

But your eyes aren't. So you can't like exercise your ears. But your eyes you can. Then you can so yeah so what it is is you head still. You can Google it. Head still. See what happens with the eyes. Head still. Head still. And then you just look up as far as you come. One, two, three. and then go back to the middle. Then down, one, two, three, and back to the middle. You do three lots of that. It's like ballet. Up and down, yeah.

And then back to the center, and you go to the left, two, three, center, to the right, two, three, and you do three lots of that left and three lots of right So now you've kind of got like a cross. Yeah up and down and sideways now you do the diagonals you go up to the top Sometimes walking the dog and people think I'm really weird It can look a bit weird. Yeah, it stops you wearing glasses. He doesn't wear glasses Do you wear glasses? I don't wear glasses, but not yet But I dad have you been doing eye yoga for a while if I if my eye I start feeling like I need glasses

I start doing dad's eye yoga and I and it feels like glasses, I start doing dad's eye yoga and it feels like exercise. She can reverse my bad eyesight. Pretty good. I don't know. I know someone, a friend of mine, who was like a film director, and I'd got chatting about his family and he said, Oh, my daughter's just going for her glasses, just going to go and get some specs. I said, Oh, I'll tell you what, before she goes, let me tell you this. So I sort of did a little diagram, wrote it all out. And he took it to her and apparently then she didn't need specs for like quite a few years. It

really improved her eyesight. This is very fascinating. You know what, even if it doesn't, it actually feels good. Well, it makes sense though, doesn't it? You know, makes sense if they are muscles. And so you do that, and I always remember that, like the Union Jack. Yep. So up, down, down, down, down, diagonals. And then you go into the middle, crossing your eyes.

Like me every day. But looking at your nose. Looking the end of your nose. You do it for like three, one, two, three, three sets of that. It's hard to do that on the other way out. Yeah. And that's the one, if you're like in the gym

and you're seeing doing that, you can look a bit weird. And then even weirder, then you roll your eyes right around in a circle. Yeah. And you do it like that, five, six. Then you go the other way, five, six. And then the. Yeah, you do like that five six, then you go the other way five six And then the last thing is you do you look at a distant object? So that's like your long vision and then you look at the lines on your hand

You pull focus So that's a good thing It all makes sense, you know, I mean, I don't know that's why I don't need Glasses when I'm like reading a newspaper, but I Think that's really impressive So I'd have this right after the mashed potatoes But I so I you talked about your mum and the orchard pudding and the golden syrup What is a very memorable meal from your childhood Paul?

pancakes pancake Tuesday Tuesday you had it every Tuesday But that was so exciting when he finally came around like grapes, like crepes? Yeah, but you'd just make piles of them and go, whoa, can I have another pancake? What was your filling that you chose? Lemon sugar? I like sugar, which in those days were white sugar.

Nobody knew there was such a thing as brown sugar. But white sugar and then lemon juice. This looks delicious. And then roll that up. Smells good. Was your mum a good cook? Yeah, she was a good cook. I'm sorry, just having a chat. We're doing a programme here, mum. I like flowers and salad. Edible flowers, we thought, you know. They look so healthy, like to eat flowers and the colour. Anyway. Looks lovely. Sorry,

so your mum used to do, what was the meal that your mum used to do? She would do what I'd call traditional British food. Yeah, meat and two veg. Yeah, chops, steak, rarely, you know, beef, scouse, she's from Liverpool. Scouse. It's a Liverpool. Jessica! What? Why do you beat me?

I've really not educated you. No. It's an Irish... It's a stew. Scouse is a stew. It's always like it's just on the... I thought it was going to be something about Liverpool. It's like an Irish stew.

Oh, OK. It's the famous scouse. It's like an Irish stew. And then if you don't have the meat in it, they call it blind scouse, which I'm sure that's not very PC, but that in it they call it blind scouse I'm sure that's not very PC but that's what they call it don't know who may love yeah so she was a nurse midwife sister in an award and a mode of transport was a little bicycle little bag on the front. It's like called the midwife.

Mom's obsessed with it. You know, that's her era. And her name was Mary. Mary. So you're named after? Mary Patricia. And So Let It Be as well is about her. The song Let It Be, yeah.

Mother Mary. Oh yeah. Because I had a dream and I Woke up after the dream and she had come to me in the dream. So it was a lovely drink because she died a few years before You were 14 when I was 14. Yeah, so she died Probably six or seven years before that But here she was in a dream and it and it's a miracle when someone you've lost

is there in the dream and you go, wow, great to see you. You know, this is great, because all the old feelings come back. You know, it was pretty emotional, yeah. But, and I was in a bit of a rough state, 60s, doing too much of this and too much of that. And she'd sort of look at me in the dream, she said,

don't worry, it's gonna be all right. It's all gonna be all right. Just let it be. Do you want to help yourself? Yes. Or you want me to do a play? Yeah. And did you, when you woke up from that dream,

did you feel like things changed? Do you feel like you calmed down a bit? Yeah, definitely, yeah. Yeah, yeah and I thought and you write a great song For her to say, you know, I mean you work it out. It's actually me and my brain saying In the dream it was her saying it and I thought wow, it's really good advice, you know, just let it be So I yeah, then I wrote the song. Did you get a credit on that one?

She should do it, shouldn't she? Titled by Mary. Oh, yeah, he's not a coriander. But yeah, stuff was very traditional. And the only one thing, I mean, I didn't like everything we had. Yeah. Because, you know, we're typical kids. I don't like that.

Oh, no, no, no. The one thing we really wouldn't go near was Tongue. Mum, I love you so much. Sorry, I'm just listening to the story. We're having a moment too, Mary. What do you want me to do? Cook or not cook? Listeners, this is a little family dispute. This is family.

What's going on here? I'm sorry, but these women are completely out of control. We'll hand you over now. Do you two fight at all? Do your family fight? I feel like you're so polite to each other. Yeah, occasionally. But we don't think this is fighting, we just think we're disagreeing. You tell me to do the food, you sit on your ass,

and then I do the food and then you're telling me to be quiet Listen, listen, we'll discuss this later Thank you I'm sorry about this listeners But real, I think we will now take a little piece of music I'm trying to get allies mum No I wasn't, Mary was saying Paul McCartney apologizing to our listeners

He obviously, you don't realise this happens in every episode Thank you. You're welcome. Acast powers the world's best podcasts. Here's a show that we recommend. Welcome to Sincerely Sloan presented by Uninterrupted. I'm your host, professional tennis player, wife, parent, and entrepreneur Sloan Stevens. As an athlete and as a person, my journey has had a lot of twists and turns, from moments of adversity and doubt to unimaginable triumph and satisfaction. Throughout the season, I'm joined by some of the biggest names in sports,

entertainment, culture, and a few members of my tribe. Our conversations keep it real and push it past skin deep. We reveal the perspectives, routines and products that allow each of us to show up at our best. Join me on my journey of self-discovery and many, many laughs along the way. Sincerely, Sloan. ACAST helps creators launch, grow, and monetize their podcasts everywhere. acast.com. Where are some of your favorite spots to go in London or you know you have your place

in Sussex don't you? You'd love that in New York. That was a beautiful moment. To my wife's from New York so we eat in New York a lot. Talk about that. I would say the River Cafe in London. Love the River Cafe. Have you been since it's reopened? Yeah. Just went the other night. Oh lovely. It's all outdoors but it's

heaven. It's the ingredients are just the best ingredients and also it's home cooked. I actually went there one morning because I obviously obsessed with food and I emailed Ruthie Rogers and she let the chef there, and she let me go in one morning. And I realized just, I love to observe things, and I just, she let me go in and observe everyone. And I think one of the reasons it's probably one of the best London restaurants, is everyone comes in, so whether you work behind

the reception, whether you're a waiter or a chef, they all come in in the morning, they all prep together. Oh really? And then she and the head chef sit down and write the menu each day and new so the whole thing also that place in New York you loved ABC yeah there's a great place in New York ABCV so the kitchen kitchen or ABC kitchen so good's great. But then next door to it, he's made one. The chef is Jean Pierre or something. So the food at ABC is great,

but then he's made one next door called ABCV. How good is this food, by the way? This is great. Can I just interrupt to say thank you? It's delicious. Well, thank you, mother, because this is the recipe. No, it's really nice.

It's so delicious. This mint. And it's perfectly spiced. It's not because dad you don't like too spicy but it's got enough of a kick. Thank you it's delicious. Thank you for making it. I mean thank you mum sorry. Thank you mum it's delicious. I love you very much. I appreciate I appreciate you every single day. You need to appreciate your mum. I do, I do, I do. The argument is finally subsided. And it looks like we're friends again. You can add conflict resolution. I'm gonna provoke them again in a minute, don't worry. So Mary, where are some of your favourite spots in London?

I love River Cafe as well. I love, a friend of mine has a restaurant which I really love called pharmacy with an F F AM Which is a vegan restaurant in Notting Hill, but also it's got a really great cocktail bar Lenny's and actually you don't know this day on my Serves it out my cooking show. I did these smoky dogs Oh, which are these home like homemade so you can put them in a barn and pull the mustard and mayo and and They're doing that on May the 17th when everything reopens they're doing my smoky dogs on the menu. I've been there a few times doing food tape but I yeah I love that kind of food because it's I

love like food that doesn't feel too righteous it's nutritious but it can still be like like this it's like chili and rice. And if it's too healthy, I'm just gonna want crisps and a chocolate bar afterwards, so this is perfect. I've got a few more questions for you. I mean, we could carry on, but listen, I don't wanna be like bad fish that's overstayed our welcome and it starts smelling. So we didn't get your pudding for your last supper.

So we don't eat fish, Jessie. Oh no, sorry, sorry, well then it's. See life, not starts smelling. So we didn't get your pudding. Or your last supper. So we don't eat fish, Jessie. Oh no, sorry, sorry. Well then it's- See life, not see food. Just saying. Forget that, that's getting out of here. Have you seen Sea Spirit Sea? No, I need to see that.

Yeah, you do and you don't. You maybe just don't eat fish anymore and then you don't have to watch it. Okay, fine. It's up to you. You either have to be tortured and watch it or do this. Ignorance is to say I'm not.

I also made your coconut thing. Yeah. Coconut box. Anyway, sorry. No, but I was going to say, so mum did the coconut chocolate bars for you that are in the cookbook. And then I wanted to know, we didn't get your last, we didn't get the pud for your last supper. Now I don't know if it is going to be the Yorkshire pudding with the Tate and Lyle or you're going to go for a different pudding. It could be the Yorkshire pudding. It also could be rice pudding.

Oh, what, from a can? I like rice pudding. No. From a can? I like it in the can. Go on, so do you do fancy pants? I will say, when we were on hitchhiking holidays as kids, that Ambrosia creamed rice was good. No, Mum made a bait, Mum made a bait, which your Auntie Jen taught her.

Yeah. was that was good. No, Mum made a bait, Mum made a bait, which your Auntie Jen taught her. Yeah, well the thing is you know a lot of people think it's like fancy. It gets that skin on the top, the skin on the top. Yeah, that's the bit I like. But no, in fact when, when Linda started cooking she asked me, you know, what do you like, is it like rice pudding? So she looked it up in the recipe and it wasn't the way I liked it. It was like a posh French cookbook, they had like egg in it and all these ministers. Yeah it was actually. Do you have a bit of jam on the side? Yeah but I mean so I rang up my Auntie Gin I said well she always just made it. It seems to be really easy. So she just took...

She was the matriarch of the family. Yeah, Auntie Gin. They called her control. Just control? Control. Have you spoken to control about this? Anyway, she'd take a, you know, like a baking dish, kind of thing, like a Pyrex thing. And she'd sprinkled rice.

Short grain rice. Short grain rice over the bottom of it. And then she'd put some sugar over that. And then she just put like a pint of milk over that, stick it in the oven. Loved it. And you know, the milk all got... Was Auntie Jen quite important?

I mean, I'm sure she was, when your mom passed away, kind of, you know, she became that figure. Gin and Millie, Auntie Gin and Auntie Millie, yeah. They came round to the house, because we were just three boys and my dad and two boys. And you know, it was desperate times, really, because you've never heard your dad cry until something like that happens you know and he's in the next room to hear him crying you go oh god so heart-wrenching but they used to come around a couple of days a week and it

so they get the great cooking and it clean up. Proper feeders. I went and stayed with Millie and Auntie Gin when I was like 16 with my friend Sue, and we went, and in the room, you're like the sonny, they had like the drawers for all the clothes, but the bottom drawer, she was like, I've left you some snacks, and you pull it open, and it was full of crisps and snacks and everything.

And then she'd like give you some cash to go down to the chippy at the end of the road. So basically, I think I came home about a stone heavier from that trip. And Uncle Harry, they were a nice couple. He was her husband. And he was very Liverpool. You know, all right, I'm showing all right, very thick

Liverpool accent he had. You know, he was a builder. But he would, in the evenings, you know, particularly on the day he got paid kind of thing, he'd come home with loads, pocketfuls of sweets and Mars bars and Aeros and crisps and all that. So us kids just loved it, you know. Really thank you so much for having us and letting us feed you. Thank you. Thank you.

Well, it's such a pleasure. Last question to you, McCartney's. Do you have good table manners? Do you think you've got good table manners? I mean, look, I'm not... I've got my elbows on the table. No, that doesn't matter. Mary's poured champagne in her ear.

I'm licking my fingers. You know in the movie, Airplane, when they're like, I have a drinking problem and he's just, I do thaticking my fingers. You know in the movie Airplane when they're like, I have a drinking problem, and I do that all the time. I have to say, I think I have kind of good table manners, except I hate it when I cook for people and they just wait for me. I like people to eat things while they're hot. Yeah, just get going.

So in that sense, I don't have good table manners, because I'd rather start eating things when they're hot than waiting for everyone to sit down And is it good? I think that's the American in you I think. I like that. And I talk over everybody Kiefer Sutherland told us that you're supposed to eat when it's hot. Yeah, and not wait Yeah, I think it's one of those really posh. Yeah, it's supposed to eat What kind of? Oh you think it is? It is aristocratic, you know, they don't when they sit down

Although I'm known to lick the plate sometimes my plate Just you know take your soup bowl Thank you for having us. Mum, you need to ask these two what their karaoke song is. Do you sing karaoke ever? You know what? Not often, but it's been known. If you had to, what would your favourite song be?

I'm thinking karaoke. Not a Beatle. Not allowed to do Beatles, no. I think it'd have to be My Way. Oh, would it? And now that time has come. That one. Yeah.

Because you would be drunk singing it that way if you were doing karaoke. I think so, yeah. The Macaritas. I think because I can't get up in front of people and sing, I would have to do it with people quite drunk, with some friends, and I'd probably do We Are Family or Islands in a Stream

or something like that. Oh, yeah, I like that. And so I'd have to have somebody with me. Would you? Yeah. Because the thing is, I was really excited at Stella's wedding, they had karaoke, and I was like, I'm going to do karaoke for the first time.

And then Chrissie Hyne got up and sang. Oh, bloody hell. And then Charlissie Hyne got up and sang. Oh, bloody hell. And then Charlene Spattery got up and sang. And then I did not do any karaoke that night. Of course you should have sat that one out. I'm sorry. But the thing about karaoke is, the worse you are, the better it is.

So much better. I mean, if you're a good singer, it's like no point. You just go la la la la la. But if you're not, yeah, I love the people who are out of tune. You know, that's like, this. Just go la la la la la. But if you know, yeah I love the people out of tune, you know that's like, this is good karaoke. Yeah. I went to this amazing charity thing, Age Is Go at Ronnie Scott's and they did like a charity karaoke and Nick Cave did Bootylicious which is probably one of the best karaoke things I've ever seen in my life. Oh my god that sounds amazing. He couldn't slow it down either could he? Oh my god, was it? Oh my god I that sounds amazing. He couldn't slow it down either, could he? Oh my god.

Was it, oh my god, I can't, I can imagine how fantastic that was. Bootylicious has never sounded so profound. Thank you for having us. Thank you for letting us be in your lovely offices, share a meal with you. I'm gonna have one, definitely. And so the book is out.

Book is out. On the 24th of June, I think. Yes, so we've got Meat Free Mondays, let's plug, Meat Free Mondays, Linda McCartney foods, we've got the new plant-based milks, we've got the new Linda McCartney family cooking cookbook, and we've got my cooking show, Mary McCartney serves it up on Discovery Plus. Covered all the bases there. And McCartney 3, out now. And also the remix kind of reimagined. Yeah the reimagined ones. Dominic Fike. Yeah Dominic Fike's pretty good isn't he?

I mean yeah all of it you're a busy family I thought we were quite busy but yeah I think the McCartneys have just trumped us. Thanks for having us. Thank you. Thanks for cooking. Yeah, really, thanks. Thanks for cooking, Mum. Sir Paul McCartney is touring. He's quite remarkable, isn't he? South America and the UK tour is happening later this year, including two nights at the O2 in December. Mary is still doing loads of cooking and photography and directing and they're just brilliant. Shout out to Spall McCartney, the Sandwich King and Mary McCartney, who is going to do a Margarita night for Lenny. We're still waiting, Mary. We do love you though. Thanks for listening.

And we'll be back next week with more Second Helpings. ACAST powers the world's best podcasts. Here's a show that we recommend. Welcome to Sincerely Sloan presented by Uninterrupted. I'm your host, professional tennis player, wife, parent, and entrepreneur Sloan Stevens. As an athlete and as a person, my journey has had a lot of twists and turns, from moments of adversity and doubt to unimaginable triumph and satisfaction. Throughout the season, I'm joined by some of the biggest names in sports, entertainment, culture, and a few members of my tribe. Our conversations keep it real and push it past skin deep.

We reveal the perspectives, routines, and products that allow each of us to show up at our best. Join me on my journey of self-discovery and many, many laughs along the way. Sincerely, Slán. Acast helps creators launch, grow, and monetize their podcasts everywhere. Acast.com.