Telma Clear Soup Tubs, 400g

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Gently drop the meatballs into the simmering sauce, cover with a lid and simmer for 20 minutes, turning them after about 10 minutes and giving the pan a shake from time to time. Put the clear soup and carrots into the fridge for at least two hours or overnight. When it's well chilled the fat will rise to the top and you can easily skim it off. The Matzo ball soup is really important to me, as it's taken me so long to get them right," says Lennie with pride. "Jamie Oliver said my Matzo balls were the best he's ever tasted in the world." To serve, bring the soup to the boil over a medium heat and add your cooked matzo balls just before serving 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

Taste and adjust the seasoning. Leave to stand for 5–10 minutes before serving. Serve with rice: we like this with Green Pesto Rice. 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.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. 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.

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." 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. To serve, bring the soup to the boil over a medium heat and add your cooked matzo balls just before serving.

And that's what it's all about – memories, family, and huge amounts of food. Cooking, says Lennie, "doesn't have to be complicated. It's to be enjoyed and to share". Line a tray with baking parchment. Bring a large pan of salted water to the boil. 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.

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!"Nerves aside, Raymond Blanc actually said to her: "I can tell you're a really good cook." ("That was a big highlight," Lennie shares.) 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. 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. She also remembers making a "chocolate mousse and there was no room in the fridge – it fell off the window ledge and I had to scoop it up into another bowl, hoping there was no glass in there!" The podcast just wouldn't work without Lennie and Jessie's mother-daughter tension though – the squabbling and wrangling, the affectionate despair and cries of, "Oh darling!", and, "Muuum!" being standard refrains. That and Jessie's brother Alex, the golden child and doctor, who pops up occasionally to supply guests with his feted puddings and lemon ice cream.