Hello and welcome to Table Manners. I'm Jessie Weir and I'm sitting with my mum, Lenny.

Hi darling.

Hi mum. We haven't said this for a while so I just wanted to explain what this podcast

is about. It's a podcast where we cook for the guest and we talk over food and sometimes

wine about food, family and wherever the conversation may lead. I feel like we're potentially

going to have a few new listeners today. So hello to the Black Heart Club. You'll find

out a little bit more when we have this guest on but hello to some new listeners that

I feel like may not have known about this podcast until we have this guest on today.

Yeah. How are you mum? I'm okay. What's going on? I've had my day off today. So I've

been from massage with Mannon. I've made sausage rolls. I've made some of these. Oh,

they're not just sausage rolls. They're the top sausage rolls with melted cheese. What

sausage do you mean? I used it crumbling this time and then mustard and you put fennel

seeds on the top and they are stupendous. Yeah. Do not leave them here. And then I've

made an olive oil cake from the Toe Path Cook book and I've realised that my sage mini

oven has its limits. Perhaps it isn't the best at baking. Or...

I guess I think it looks beautiful. Yeah, but I had to cook it for like 15 minutes longer

than the recipe because it was... Does it have anything on top or you just serve it

just... My tap... Icing sugar. So it's an olive oil cake and it's got a bit of orange

zest and orange juice in it. So it's quite kind of... It's got a fresh cream if you want

with it. No, we don't need bloody fresh cream mum. It's really good with coffee or tea.

So like morning or evening. So that's what we've got. I've got a free house. Okay, so who's

going to eat all the cake and about 20,000 sausage rolls and 400? Well, hopefully our

...