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  • Hello.

  • It's the morning after night before on Dhe.

  • I'm back with Laura Jackson.

  • We're outside her house in this beautiful, leafy street, and yesterday we did a lot of preparation.

  • But today is the big day.

  • We're finally gonna host this lovely dinner party still more comfortable in the kind of chatting space than I am in the culinary department.

  • But fingers crossed, I can go from the hostess with the least s to the hostess with the mostest s.

  • Let's do this way.

  • Stop with what we're gonna do today because one of the things that I I think I get wrong is timing.

  • Whenever I have attempted to do a dinner party, I just get really stressed out about how to get time, right?

  • Yeah, I think I like being organized K.

  • So I'll try and dio I mean, we're doing a lot of prep before we lay the table.

  • So all the bulk of the cooking's done.

  • Then we can set the table, do all the nice things, make it look really pretty, and then go back to do the finishing touches and then get dressed, okay.

  • And then people will arrive.

  • How long we've been getting dressed.

  • I know.

  • Miss Better about 4 to 6 minutes.

  • Okay?

  • Just because normally when I'm cooking, I've got food everywhere.

  • And then I'm normally tasting suffering.

  • You know, who have got a bit of like petrol food in your teeth.

  • Always have to check that.

  • I presume.

  • I mostly do have stuff in my seat.

  • And then the moment I don't have I celebrate way we're going to start cooking first.

  • Yes.

  • What are we making?

  • Refresh my memory.

  • Cow.

  • Salt on romesco is Cal Copy?

  • You know, like people, it's called Forgotten again.

  • Carl Scott is in between a spring onion and onion like a posh word for spring on the bases.

  • Okay, I'm gonna do that with some romesco, which is like a really easy red pepper did.

  • So what, do you want to make the debt?

  • Yes, please.

  • Okay.

  • So basically, just put a bit of everything into here, and then it's more like a taste test.

  • We'll go.

  • This is like Jamie on of a version of cooking ways that work a bit of that in a little bit of this.

  • How much is a little bit of this?

  • But I always think that It's like taste physics.

  • Some people like things really sweet, Like he's really solved.

  • You know what?

  • I anticipate it being a problem here.

  • I don't know what the final product is meant to look like.

  • Like, I don't know what Romesco is.

  • A bit like homeless, Basically.

  • OK, so we put red Pepper in it.

  • Yeah.

  • I'm Cem.

  • Um, yeah, some smart puree, some pepper.

  • What is that on this canine pepper?

  • Canine cayenne, cayenne pepper.

  • This is actually you could use it to scare dogs away.

  • Yeah, and this is kind of more of a fiery memento.

  • I like the packaging.

  • That's nice, isn't it?

  • Let's have a bit of olive oil.

  • What does that?

  • Even a good sherry vinegar?

  • Just put on top.

  • Just was.

  • It looks Brill, I think.

  • Always doing something really easy.

  • For starters, you can kind of, like, have on a platter when people arrive.

  • And then we'll put the Cal cops call salts like that.

  • Thank you.

  • Like onions.

  • Union leaks.

  • Okay.

  • We can arrange them nicely.

  • Basically, you make it look really pretty, but how long is that taking this?

  • About a minute.

  • Yeah, well, you're a minute.

  • So how did you prepare the Calcutta?

  • I basically just grilled it with some olive oil.

  • Salt, pepper.

  • It's great.

  • That looks great.

  • We're gonna make Mel fatty.

  • And that's the main course yet.

  • Okay.

  • And what is it?

  • So it's on Italian regatta dumpling.

  • It's basically semolina flour, pastor flower regatta, some nutmeg, some macaroni cheese.

  • Mix it together, make into balls and put it into boiling water when it's ready to rise to the top.

  • Is there a source going on that or something?

  • Just butter and say, John, this is, um, reporter that we've drained basically what?

  • The records to be dry.

  • It's quite well.

  • Is that why you've drained it?

  • Yeah.

  • Okay, I'm gonna do the charge, Which I'm just gonna lounge in some water.

  • And then he added the flowers.

  • So the 65 grams and then could you have been assaulted?

  • Yeah.

  • And now we want to put in the pecorino cheese, which is here.

  • How much?

  • She's a bloody hell.

  • A lot cheese.

  • I put it all in.

  • Uh uh.

  • You know, I thought about saying Yeah, well, good energy.

  • Amazing.

  • About cheese.

  • Yeah, it's a logic.

  • It's a lot chase.

  • Is that the right now?

  • in front of my shit out.

  • Okay, Okay, then just mix it all together.

  • Wait, Heart.

  • How long do you cook that charge For?

  • About five minutes.

  • Okay, so in the mall, fatty, we've got the ricotta pecorino cheese.

  • Yet all on paper, we've got the 00 flour.

  • And they were gonna put in charge what?

  • 00 Well, it's past a flower, so it's really, really thin.

  • Lovely.

  • And then we're gonna roll it into balls, and then we'll just put it into the fridge, and then it'll harden up in the fridge, and then we're not guests.

  • A few minutes before they arrived, we can just pop in some boiling water.

  • And when they're ready to rise to the top, you want them to be big enough.

  • So the substantial that no huge yes, got football size.

  • You're trying to go for ball puns.

  • I think you're putting like Mrs Laura.

  • I would not have smart on my channel.

  • This is quite inexpensive and is ready to go to make for a lot of people.

  • And is that it?

  • That's enough.

  • That's now, get ready.

  • Get ready.

  • Looking in the beginning.

  • Old clump.

  • Okay.

  • We need to put some accident.

  • This will bind the mixture.

  • Sorry.

  • Sorry.

  • Sorry.

  • I like it.

  • How many do we make per person like, Is it is it one golf ball size well, fatty person?

  • Or is it like six Little Acorn?

  • I always like to do things in odd numbers, So either three or five.

  • And if I'm doing it for Main course, I do it in five.

  • I don't know.

  • I just think it looks nice.

  • Okay.

  • Just kind of really, like, roll it in the middle of your hand and this is great.

  • Gets all the itself.

  • And then we could just pop it never of the flower, Because if you put in the flight so I'm going to stick to the bottom, Okay?

  • He's looking really nice.

  • Amazing.

  • They said, these are done.

  • Let's put in the fridge.

  • We're gonna leave them for up to a few hours, and then we need to get them out literally a few minutes before people arrived through the salad.

  • Yes, right.

  • Let's get a nice ball to put in on.

  • And then we're going to get the castle Franco, which is a type of bird.

  • It Joe.

  • So I always get rid of the leaves that look a bit limp around the outside.

  • But that looks nice.

  • So any sad ones go any someone's come, go.

  • But I'll just keep them the fridge anyway, and I probably have them followed.

  • I don't want to throw away any food and be wasteful.

  • Yeah, I love how meta this thing is.

  • The cabbage slash left school with the lettuce in the middle.

  • I've washed these here to put in Thank you's What are those?

  • Is predictor as well.

  • Different kinds.

  • So pretty on.

  • Then we could just put it in the fridge.

  • But we won't dress until people come.

  • Because if you dress a salad before the leaves go Really them And you wanted to be a Christmas possible, you have it.

  • Looks great, right?

  • I'm gonna put it in the fridge.

  • Oh, also, I made us a, um, chocolate moves because it has been way we needed to set.

  • You should go.

  • Yes.

  • Delicious.

  • Conway and I got some Berries and things so we could decorate it a bit like creamy salad.

  • So do you think we should start working on this table scape?

  • Yes, we need to do that.

  • So where do we start on the preparation from?

  • We're gonna D'oh some crackers.

  • Yeah, Andi gonna do some flour stir.

  • Make the napkins.

  • Wait.

  • So is this a Christmas supper?

  • Yeah, I think we should make it festive.

  • I've actually bought these for online, which really inexpensive.

  • So it's kind of like across a caucus, and we're gonna fill it with something.

  • So we've got these little sweets.

  • Mochi, mochi.

  • I've never had these.

  • Delicious.

  • I just went to Japan, so yummy.

  • Okay, great.

  • I'm loving the fax.

  • Yeah, I wanted to put lavender in it so that it would smell nice when you got this.

  • Yeah.

  • I love a crafty afternoon, crafter.

  • Noon afternoon.

  • Yeah.

  • So you've got some guests coming.

  • What I have for my dream dinner party yet, but do you think about you sit with who do you think about the energy of the room and the placement?

  • I think if you go more than eight people, it's nice to have a place setting for everybody so awkward when you don't know where to sit.

  • So you gotta have the loud these next to the quiet ease.

  • Yes, I think it's like one chatty person.

  • One quiet person, one traffickers and one white person.

  • So everyone can kind of men.

  • It's up.

  • It's up to the host to figure out who that would be.

  • Yeah.

  • Okay.

  • Because otherwise you end up with the person who becomes, like the break water of the table.

  • That's just, like, doesn't talk.

  • Yeah, that guy.

  • Right.

  • Should you are flowers?

  • Yeah.

  • What are we doing with the flowers?

  • Were you doing that frog thing?

  • Yeah, I got some for you.

  • These are just from the Internet again from Internet prompt Internet.

  • People always tell me for saying the word cheap.

  • So I have to say it's inexpensive, apart.

  • That's like a posh way of saying it's to their cheapest book.

  • Okay, How much they cost today?

  • Maybe a couple quit.

  • Okay.

  • Okay.

  • So this is the frog, and you can put it in anything, but we've got these wooden rice bowls.

  • It's so where it's called a frog.

  • Here's the things that I've caught.

  • A frog.

  • A frog.

  • Yeah, a weird but inside a horse's hoof.

  • Andi.

  • Now, this flower thing.

  • Yeah.

  • Okay.

  • I'm gonna let you do it.

  • So basically, just wait it wherever you want, so you could do um I tried to put the stem in the spike or between spikes.

  • You can put it in the spike because then it hold it better.

  • Okay, So flowers the dirt and crackers have done.

  • I think we need to dio like place settings.

  • OK, Andi, it would be great if you drew them because it's a nice personal touch, okay?

  • And if you've got time, I think it's really nice to write the menu out people.

  • So nice.

  • So we've done the crackers on the flowers on the place cards, so I think we need to start layering up the table.

  • You see this?

  • It's fantastic.

  • It's a really nice I love it.

  • Oh, law.

  • So basically, just correct angle shake out.

  • Yeah, just lay it flat on everyone's place