The blueprint for Table Manners is the Ware family's Jewish Friday-night dinners, evenings where Jessie would bring too many friends home and Lennie would happily over-cater, with the uproarious lot of them over-sharing, over-eating, and having a grand old time. 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!"

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. 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.

From the book: Table Manners: The Cookbook

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." 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!"

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. Nerves aside, Raymond Blanc actually said to her: "I can tell you're a really good cook." ("That was a big highlight," Lennie shares.) 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."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 food itself spans the recipes they've whipped up for their celebrity guests, firm Ware family favourites (like chopped liver, monkfish and rosemary skewers, raspberry trifle) and summery dishes the Wares have collected on holidays to their beloved Skopelos in Greece (griddled peaches, bouyiourdi eggs, spanakopita). 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.Remove the lid and simmer for another five minutes. Serve the meatballs with the basil leaves and a grating of pecorino or Parmesan. 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. 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 In an age when news is readily accessible, Jewish News provides high-quality content free online and offline, removing any financial barriers to connecting people.