It's not so hard to cook for the stars because people love to have a home-cooked meal," she explains. "It's quite rare with our guests' diaries that they would get a home-cooked meal, as they're either eating out at restaurants or hotels. Jessie and I were always very close anyway," says Lennie, noting that cooking, hosting and recording together has meant "we've learnt to be tolerant and not out-boss each other. We're both incredibly bossy and I find it hard to delegate, so we've both had to learn to find a middle ground. We have to, otherwise we couldn't get through making the meals and sitting down being relaxed and happy afterwards." To serve, bring the soup to the boil over a medium heat and add your cooked matzo balls just before serving

TIP: You can use all thighs, which are more moist, or all breast pieces – in which case cook for a slightly shorter time to avoid dryness. Alternatively, use only skin-on bone-in thighs, which may need a slightly longer cooking time. First, make the tomato sauce. Heat the oil in a large saute pan or shallow casserole over a medium heat. Add the onion and a good pinch of salt and gently fry for five to 10 minutes until softened. Add the garlic and fry for two minutes, then stir in the tomato puree and paprika and cook for another two minutes. Nerves aside, Raymond Blanc actually said to her: "I can tell you're a really good cook." ("That was a big highlight," Lennie shares.) You'd think Lennie, a counsellor and social worker, who was initially brought in to just act as host and chef – Jessie would handle the interviews – might find cooking for such big names at least a little intimidating. But no.The mother-daughter duo launched their wildly successful podcast, Table Manners, in 2017. They swiftly combined their inherent nosiness, brilliant garrulousness and spectacular appetite for food and feeding people with roping in Jessie's suitably famous friends, including Sam Smith, Annie Mac and Loyle Carner. Wet your fingers and take small pieces of the mixture to make soft balls, about 2cm in diameter, placing them on the lined tray until you have used up all the mixture Jewish News holds our community together and keeps us connected. Like a synagogue, it’s where people turn to feel part of something bigger. It also proudly shows the rest of Britain the vibrancy and rich culture of modern Jewish life.

The food itself spans the recipes they've whipped up for their celebrity guests, firm Ware family favourites (like chopped liver, monkfish and rosemary skewers, raspberry trifle) and summery dishes the Wares have collected on holidays to their beloved Skopelos in Greece (griddled peaches, bouyiourdi eggs, spanakopita).Put the clear soup and carrots into the fridge for at least 2 hours or overnight. When it’s well chilled the fat will rise to the top and you can easily skim it off. And for proper belly-aching laughter, comedian Alan Carr is your man: "When he came round, we laughed and laughed for the full two hours!" Put the clear soup and carrots in the fridge for at least 2 hours or overnight. When it’s well chilled the fat will rise to the top and you can easily skim it off. The Gefilte fish, is also particular meaningful for her. "It's something my mum used to make for me, and I rarely make now. Making that again for the cookbook was really lovely, and everyone loved the smell of it when it was cooking. It reminded me of my mum." FORGET Michelin-starred restaurants and the latest, hottest street-food pop-up. If you like food, dinner at home with singer Jessie Ware and her mum Lennie might just be the most covetable invite going.

Taste and adjust the seasoning. Leave to stand for 5–10 minutes before serving. Serve with rice: we like this with Green Pesto Rice. In an age when news is readily accessible, Jewish News provides high-quality content free online and offline, removing any financial barriers to connecting people. The blueprint for Table Manners is the Ware family's Jewish Friday-night dinners, evenings where Jessie would bring too many friends home and Lennie would happily over-cater, with the uproarious lot of them over-sharing, over-eating, and having a grand old time.Drop the balls into the boiling water, turn down the heat and gently simmer for about 20-25 minutes until they are soft. They should swell up slightly, rise to the surface and look like little clouds. Drop the balls into the boiling water, turn down the heat and gently simmer for about 20-25 minutes until they are soft. They should swell up slightly, rise to the surface and look like little clouds. Lift out using a slotted spoon. To serve, bring the soup to the boil over a medium heat and add your cooked matzo balls just before serving. We don't do them so much now, but the Friday-night dinners were pretty much as they are on the podcast; maybe sometimes more people and more raucous," remembers Lennie. "Usually more alcohol and definitely singing at the end. However, when we had Yannis [Philippakis] from Foals round, that was very similar as we did drink a lot – we didn't sing, but we almost did! Also, when [American band] Haim came, we sung a LOT!"