Hello everyone and welcome to another episode of Glamour Hey, It's Okay, your weekly insight into all the things. I've got the Glamour office hot and bothered under the collar this week. I'm James Deputy Editor and as ever I'm ably assisted this week by a member of the Glamour team, the lovely Cat Brown, our social media editor. Hello, Kat. Hi, how are you? I'm exceptionally excited. I'm't possibly think why. Oh, I hear you.

We are very excited because quite frankly, we're joined by a VVIP this week.

We are both so excited.

Well, for me, and I'm going to fanboy embarrassingly for the next half an hour

because this lady is, quite frankly, the Dalai Lama of domesticity.

You know, she's my Angela of cooking.

She's taught me pretty much everything I know about cooking. It's the fabulous Nigella Lawson. Yay! Thank you. Does your mother know you said that? Yeah, I need to say, actually,

the prerequisite, my mum taught me a lot and then she kind of handed over which gave me your

first ever cook, but, well, no, not your first one, my firstibles ever since. Oh, I'm so pleased. Yes, that taught us all, I think.

But you must.

I feel like you have, from a cooking perspective, quite rabid, avid fans.

I mean, I know that from lots of my friends feel the same way that we do.

Do you get, like, quite amazing reactions from people out and about?

I do, and I love it and I have to say because I I'm obsessed with food and I'm a very nosy person. I love meeting people who've cooked my recipes and I want to know who they've

cooked them for and what they've cooked when and what else they've cooked it with and I think in a

way that's why food is interesting because it is always a conversation, but I do love that.

And one of the things I've really enjoyed, and people always talk about social media as something

that makes us quite unconnected or disconnected.

But actually, for me, when I see the people have been posting pictures of my food,

and I see something which started off, you know off in a way, you know, from my

kitchen, from my table and on someone else's table and seeing that food become part of someone

else's life as well. I find that very moving and it's a very deep connection. I love that.

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