Telma Clear Soup Tubs, 400g

Product Information

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.

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". Nerves aside, Raymond Blanc actually said to her: "I can tell you're a really good cook." ("That was a big highlight," Lennie shares.) Taste and adjust the seasoning. Leave to stand for 5–10 minutes before serving. Serve with rice: we like this with Green Pesto Rice. There’s no shortage of oys in the world but Jewish News takes every opportunity to celebrate the joys too, through projects like Night of Heroes, 40 Under 40 and other compelling countdowns that make the community kvell with pride. In the first collaboration between media outlets from different faiths, Jewish News worked with British Muslim TV and Church Times to produce a list of young activists leading the way on interfaith understanding.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. 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.

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!" For a real taste of home, browse our Puddings and Desserts section and get tempted by all of the delicious food that you could have delivered to your door. Remember Angel Delight? Nothing could taste more nostalgic than this lovely whipped dessert and we sell so many different flavours! Ambrosia Devon Custard is another family favourite along with Ambrosia Semolina, Ambrosia Creamed Rice, Ambrosia Rice Pudding and Ambrosia Tapioca (remember that from school lunches?!). For that special occasion you will probably do what we do in the UK and go to your higher end supermarket to get that lovely treat to make your day. We recommend the fabulous Marks and Spencer Salted Caramel Sauce to add that special something to your ice cream or their White Chocolate Fudge Sauce - a real favourite of our grandchildren! Waitrose too can offer you those sweet treats - try their Seriously Chocolatey Dipping Sauce which is simply heavenly! 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. Remove the lid and simmer for another five minutes. Serve the meatballs with the basil leaves and a grating of pecorino or Parmesan.

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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!"

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." 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. 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!" 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.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. 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.

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Method

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." 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." 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. 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. 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.