Lennie Ware

And you basically cook a bird on a lower heat for two and a half to three hours.

Hold on, how long has it been on?

Okay, it's been on for over two and a half hours.

But you put loads of tomatoes in there, two garlic bulbs that you cut in half, and then fennel seeds.

And then you add at the end, when it's resting, you add a bit of vinegar.

Have we got bread for dunking?

We've got bread for dunking from, I mean, people that are in South East London will know about the Lewisham Italian Deli.

It's the best.

When I was writing my first record with David Kumu, he lived right around the corner and we'd go there and get these beautiful sandwiches and like espressos and stuff.

Anyway, it's such a gorgeous deli.

And you're supposed to toast the bread.

No, no, no.

But I'm just going to use nice fresh bread.

And so you just dip.

And then I've just got, you know, Alison's go-to herb salad.

You put any herbs that you've got in the fridge with lettuce.

Mum, no, I already had herbs, so thank you.

So I'm just going to have to have herb salad for the next year.

Okay, good.

With lemon and olive oil, and then you've done pudding.