Hello, I'm Jules.

Hello, I'm Sarah.

And welcome to Jules and Sarah the podcast.

Well, welcome, hello and hi. We've lunched. Oh, we have lunched. I'm actually in a bit of a food coma, to be perfectly honest with me. I know. Well, we do this, don't we? Quite often, Port SluCrew when we come to talk to you. We're rather fresh the daisy and raring to go and climbing the walls. or we're just like, oh, we've just eaten

and just recovering now from that. the daisy and rearing to go and climbing the walls or we're just like oh we've just just eaten and

just recovering now from that terrific leftovers jewels served sensational as we were eating it

I made jewels give me a step-by-step guide to how he made it just a bean bake it's just a simple bean

and lentil bake like Just a simple bean bake.

In a Lecruise dish, you know, just cooked under a full moon cleanse.

Low and slow was the main emphasis.

You couldn't emphasise that enough actually.

Actually, Ellie Pear told me about that.

You either do low and slow or hot and fast.

I'll say. And cauliflower is something you want hot and fast. Right. Whereas other things you want low and slow. Low and slow salmon, it's amazing.

Thing of salmon in three hours at 80 degrees. Oh my God. Trust the process. Trust the process.

But something, now, Sarah, I did want to talk to you about it today.

Have you noticed the excessive floral arrangements in the house?

Has someone died?

No.

I mean, one thing I will say, and I do notice this in your house a lot, there is a lot,

there are a lot of flowers. There are a lot of flowers.

There are a lot of flowers.

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