Table Manners with Jessie and Lennie Ware - Kate Hudson

Episode Date: December 31, 2025

And just like that, it’s the end of 2025! But it’s not over yet, we have the fabulous Kate Hudson to see us out of the year. Kate joined us for breakfast in the midst of a whirlwind tour for the brand new film Song Sung Blue, which is a beautifully touching film. Over breakfast, we talked about everything from making the film with Hugh Jackman, her love of a dirty martini, the family’s epic annual New Years Eve plans, being caught in the LA fires, meeting Neil Diamond, when the perfect age is to watch Overboard, and we discover that Kate’s Italian family come from mafia roots! What a way to end the year, thank you for popping round Kate, hope you have a fabulous 2026! Kate’s new film Song Sung Blue is released in cinemas on New Year's Day. Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Table Manners. I'm Jessie Ware. We're at my house and Lenny's here and she's bloody late. I'm so sorry. Lost my glasses. You can't really do much about that if you lose your glasses. No, well I did have my reading gloss but I wouldn't be able to drive here. Really? Yeah, because I can't see without my glasses to drive. Well I'd be and if I had an accident I'd get prosecuted and put in prison. They're not wearing proper glasses and lose my licence. Oh, I'll forgive you for So I've left the house looking like I've been robbed because every drawer is open because I try to find other glasses

but I found them in a wardrobe that was shut. I don't know how they got there. But here I am with them. So this is coming out on Year's Eve so I hope you have a gorgeous new year. Here's to 2026. Oh yeah, let's hope it's a good one. We have, firstly, we have the amazing Kate Hudson

that we have wanted and has been dangled by her PR for a few years but we are thrilled to have her. Have you got the martinis ready? She does like a dirty martini. I know. I hope she brings her own vodka. Oh yes. King Street vodka.

This woman is like a bit like Rees Witherspoon. She's an entrepreneur. She's got that fabletics. Yeah. She's got a vodka range. She's got sibling revelry with her brother, her podcast. She's also probably going to be up for an Oscar for this film that we're chatting about.

I'm going to get the sing and the song and the song wrong. Song Song, Song, Blue. Neil Diamond. It's such a brilliant film. It's Kate Hudson and Hugh Jackman playing this kind of down on their luck. Thunder and Lightning. They're a Neil Diamond tribute act and they're in Milwaukee and her accent. The Milwaukee accent is so brilliant.

And she's completely charming as she always is, but it's a really beautiful film and you should go and see it. It's not really like one of, usually she doesn't. The good old fashion, wrong com. No, and that's what... This is much more earthy and really about finding love when you're a bit older. She's got two children, single parent. Hugh Jackman's wonderful in it as well.

And let's talk about Kate Hudson's voice. Oh, her voice. Well, she did have an album out. She did have... Her voice is insane. Yeah, she's brilliant. I'm so excited to meet her because I think she's going to be really fun. Her mother's film overboard is my greatest film ever.

The greatest film ever. I'm going to try and hold that back. I wonder if her mum lets her watch that when they were little, whether they watched that a lot. Yeah, I'm going to ask her when she thinks it's an age-appropriate time to let your child watch overboard. So I had this gig last night, so I prepped this meal. It's 10 o'clock in the morning when we're doing this, so it's a brecky.

This could go one way or the other. What do you mean? Well, every American that comes here, always wants to eat curry, right? So I decided to do from my trusty cookbook for breakfast, Good Eggs is by Ed Smith, and it's just so brilliant. And he's got this really good runny yoked eggs with quick dahl and pirata. Wow. And I've prepped. I did the doll yesterday. The dahl is banging. It is quite garlicky. So I'm sorry if she's on the one show later or something like that. I've done my jammy eggs. Who knows if they're going to be jammie. And I've got the piratas, which is my favourite hack, which I love.

from my wonderful yoga teacher, Helen, who also gave me my starter. God bless Helen. Those frozen pirates. See, I haven't had to do any bloody dough stuff. You just put them in a frying pan and then they puff up. And so I've got them in the oven on a very low heat. Let's see. So it's all kind of prepped, but hopefully it will taste delicious.

I think it'll be delicious. And then, because I'm that kind of gal. She's made an olive oil cake, sure. The to-past. which I'll get their cookbook. Wow. They've just closed for their season, so they close on fireworks night,

so they'll be open again in March. But in their brilliant, brilliant cookbook, they've got, I mean, look at this, like, it's so grubby in my book. No, I think I close off to fireworks night and wake up in March. I can't find it, but it's the olive all cake. I think I did it for Noel Gallagher.

It's really good. So I've got to just peel my eggs now, so if you don't mind. Kate Hudson coming up on Table Manner Kate Hudson is here looking fabulous

in Burgundy. I didn't Merlo, what would we call it? Obesheet. Okay, we're going everywhere. Yeah, there's sort of like colors of this winter, isn't it? Yeah.

It's like maroon, obergene, whatever. And then blue. Those who seem to be like everywhere. Song, song, blue. Um, how are you? You flew in yesterday. I'm good. Yeah. Well, no, we were in Berlin. Okay. We flew in yesterday from Berlin. So I'm not like too crazy. Your, your dress in Berlin was beautiful. A blue dress. Was it colder in Berlin than it is today in London? It's colder here. This is mad. This is freezing. I know. It's so cool. I know. It really is. I was like,

this is shockingly cold. Yes. As someone who's lived here, you know, I've spent a lot of time Yeah, I was like, I kind of love it though. It's giving New York, I feel. Yeah, it does. And today is beautiful. Yeah, guys. Like, this is very New York. This is perfect.

So you're coming, well, we're talking about the film. Yeah. You are so good in it. Did you see it? Oh, great. Oh, yay. Did you? I think it's your best ever part.

Oh, thanks. For me, it was just so wonderful. Thank you. I had so much. fun doing it. Did you? Yeah. Yeah. I mean, there was hard moments, obviously, but it was just such a great. It was a joy. It really was. That accent. Oh, that accent. I love it. I know. It was so much fun to do because it's such a character, you know. Milwaukee. Milwaukee. And who else has played a Milwaukee? Wisconsin. Like, I'm just trying to, it reminds me of Patricia, did Patricia Arquette play

a Milwaukee? Was the act in Milwaukee? You know that, um, that film, that TV show, about the Gypsy Rose. Was she for me? I feel like something. That's so funny. I think that was Milwaukee. Maybe. Because it has a similar accent.

Yeah, in that, in that, I think that was in that area. Yeah. But your accent's amazing. You're the most kind of, it's a beautiful part. And your voice sounds incredible. Your voice. It's just wonderful. Thank you.

I mean, you do have an album and you know, I know you sing and actually your cousin, Sarah Hudson. Yeah. And I wrote a song of mine. called Pearls together. You did? And I love that woman. Isn't she the best? She's fantastic. That's my curse. She's fab. Yeah. You've never met Sarah Hudson. You wouldn't forget her. No. You wouldn't forget her. She's tattooed up like everywhere. She's an Italian witch. She is an Italian witch. So am I. So am I. But, you know, mine's a little less obvious.

Got lots of different heritage. Haven't you? I do. Yeah, tell us about that. My heritage is, yeah, it's funny. Because when I did my DNA, I don't know my dad very, well. I know him, but we didn't have like a very close relationship. And he was always like the Italian, there's Sicilian, Sicilian. I was always like, yeah, right, you know, how Sicilian are you? And then I did my DNA and, you know, I'm half Sicilian. So, oh, wow. So I'm half Italian. And then my mom is a Hungarian Jew and then German and Swedish. But then inside of that is like East Asian. I have North African. I, yeah, it's like a kind of a bit of a, you know, there's a lot of, there's a lot, a little bit of everywhere except South America.

God, I'm really jealous. Isn't it? I think DNA is fascinating. But you're European, really. Yeah, yeah. Well, yeah, Sicilian, which is where the North African comes from because there's like two, almost three percent African, which is definitely comes from that part of the world. But then my you can you can you can draw from our lineage all the way back to 1650 which is really fascinating and and and and on the italian side they lived in the same village for like a hundred i mean forever like they never left you know which one part was this village called caltinoceta and it's in it's in the kind of like the middle of sis like a little bit closer to palermo any mafioso well

You'll find out. Actually, actually, the lore in our family is it actually is very connected to mafia. Oh, wow. Yeah, I know. You're protective. Yeah, you'll be all right then. Not that I know. I don't know. I don't know them. But apparently, yes, apparently like my cousins, that side is very much, you know, they've been naughty. Let's take it back to your childhood and who was around the dinner table and what was a very memorable dish from your childhood. Oh, these are my favorite. I love to cook. You've done cookbooks. Oh, yeah, yeah. Yeah.

It's like I always say if I wasn't doing, if I wasn't an artist, I'd be an artist in the kitchen and at home with my table and my design. Like I just love to cook. And my mom is like the one pot wonder. So I grew up with like a mother that was, could throw anything into a pot with no ingredient, no cookbook, know nothing, and somehow it tasted amazing. So Goldie Horn is the one. Goldie Han, 80 years old, today. Happy birthday.

And, but she is, yeah. So it kind of started with that and that she could just sort of experiment. And my grandma was an amazing cook, but she was very traditional Jewish cook, like Mahalo, amazing. amazing matzo balls, brisket. Her brisket was to die for, you know, lotkas. We did all of that. And she'd make the best French toast, Hala French toast. Hala French toast is the best. It's just the best. Yeah. And so I got a lot of that. And then my, I call her my second mother, Celia Campos, Mexican, was an amazing cook.

And so I learned from, and it's very like, you know, lost. Angeles growing up with, you know, someone in your life who is Mexican and I learned how to cook great Mexican food. So I can cook like tacos, enchiladas. So I really, and food was always in our house. What's your best filling for a taco or an enchilada? What would you put in? Oh, for me? Yeah. Chicken. Chicken. In my house, in my family. Yeah. Yeah. Do you go for hot? Yes. I, okay, so I was at a wedding.

I was at a wedding and they had at a stand, tequila shots with barrier shots. Consumate, like, yeah, consummate. And so you'd have the shot of the kit, you'd just, you let it. It was delicious. Yum. Quite a fun kind of appetizery cocktail party thing. I love that. Yeah, it was good.

It was really fun. So if we were coming around to yours and you were cooking for us, would it be Mexican that you going to be cooking us. It'd be Italian. Because now that I've gotten older, like, I just, I remember being 15 years old and my friend was making a pasta. She thought she was like, you know, when you get like older and you start cooking for yourself. And my one friend who was like, thought she was this great cook. And I was watching her cook this pasta. And I was like, instinctually, I was like, this is all wrong. Like, I don't know what she's doing. Like, that's not how you do pasta. She's doing, like, what is she putting the thing? It's too, you know, soft.

And so I got really into cooking pasta. And then I got into making my own pasta. And then I was like, wait, I'm Italian. Like, I need to get into cooking more Italian food. So pasta, you know, Italian. Which is the favorite in the house? I make a kind of, well, for me, honestly, my favorite pasta to make is a very simple summer cherry tomato pasta. Because I think that the most beautiful pastas are like the simple.

simplest. But like I make a really good Bucatini with like panchetta that's a spicy kind of panchetta with Bucatini. And then my kids love this pasta that's more of like a carbunara type base, but it's peas and corn. This is not a really Italian thing, but it's peas and corn and panchetta. And it's like a white wine kind of reduction, you know, you reduce the white wine. it's yeah it's it's a how to make it creamy double cream at the end you just oh you just put the cream

no eggs in that one no eggs no eggs and lots of parmesan a lot of parmesan that sounds delicious it's delicious and also like with kids like you put pee in it and they'll probably go with it rather than you know what I mean it's yeah I don't know I'm sure your kids aren't as fussy as mine it's such a good pasta but it's also like not it's just it was sort of like a mishmash of different things and then it became like the family pasta. Can you tell me, I know you love a dirty martini, as do I. Is it too? I had one last night. Oh, did you, where did you have one? At my friend's house. Was it good? Did you make it? It was really, it was actually really good. Yeah, but they put a little vermouth in. I'm not a vermouth person. Oh, what's it mean when you, you have it dry then? Is that

without vermouth? That's without vermouth. I like a dry. Tell me what you put in if you don't put And then. Kate, please do tell Len, you just, just vodka and olive juice. I could do a wash, but you know what I've been doing lately? What's a wash? A wash of vermouth. So you like put the vermuth in it and you kind of roll the glass and then pour it out. That's nice because it kind of just gives the flavor. And it just has like a little like, it kind of takes the edge off of the, off of the meat rod. Yeah. But I've been doing olive oil. So I'll do a wash of olive oil. So I'll do a wash of olive oil. And I get like a spicy olive oil, also been getting obsessed with different olive oils. There's this woman in Los Angeles who has an amazing company where she gets all of the young

olive oil because obviously the young olive oil is what you want. That's more like fiery. Or not? Well, no, they all taste different. It's more like that's where you get all the health, the properties that actually are healthy for you. Once it's like 14 months, 15 months, 15 months, old, it's just fat. There's all the good stuff goes. Oh, okay. So I've been getting really obsessed with, like, you know, young olive oil. Yeah. And taking it every day. And, um, anyway, there's this one that's really spicy. It's from Peru. It's got like a spicy note. Peru. Prue and olive oil. Yeah. And it's amazing. And I wash my martini glass with it. And then I just kind of, I put it in there, I roll it around, and then I put the glass, you know, upside down for like a couple

minutes so that it's not like oily, oily. You are. It's pretty committed. Yeah. But it's so good. But have you made that up yourself? Yeah. I just thought like, well, let me put olive oil in it. Doesn't it leave a kind of greasy residue? Yeah, but it's fine. You don't mind. Yeah, but sometimes you get that with the brine. I'm, okay, this is very interesting and I'm very, I'm into a dirty martini. I've actually never made. on myself because I know I'm not drinking them at home really but it's definitely like my go-to drink not well maybe at the end of the hard day I started to make drinks at home because I drink less if I make a drink meaning like if I came home and had it some wine I might go for like

two glasses of wine you can't do too many but once I make if I come home and I'm like I'm going to make myself a martini and I'll make a martini and I'll just have a martini and then Do you ice the glass? Do you put the glass in the fridge or put ice in it and then take the ice out? So the glass is really cold. Or is the vodka in the freezer? I do the vodka in the freezer. I sometimes do the glass, but I think I usually just have the vodka. So judging by your attention to detail with the olive oil that you're using, I'm presuming King Street vodka is pretty bloody good. It was great. It was great. I don't do it anymore. I love doing my vodka. Just because it's complicated.

Long story. Okay. But it's a, the alcohol business is a really challenging business and you have to really move around the world and the country and the states selling, selling vodka. You know what I mean? Yeah. Like, it's a full-time job. And it's all about your partners.

And so we just, unfortunately, not doing my country. But Fabletics is, like, thriving. Yeah, Fabletics is still great. Like, I mean, you're an entrepreneur. Yeah, not like by design. Right. It's so funny. I really started Fabletics because I, well, my partners at the time, they came to me first.

And at the time, people weren't really doing that kind of thing. You know, we were sort of more like an actor. You would want to get a campaign. and you would do an endorsement and I was sort of like, why am I, why am I, if someone wants to pay me that amount of money to endorse, I wonder how much money I could make actually building something of my own. And it wasn't like a, you know, again, overthought. It was just sort of like, yeah, let me do something that's going to be fun and more accessible and I can reach more women and actually is something that like I'm passionate about and I believe in and

maybe I can inspire some women to like get healthy and fit. And I had no idea the amount of success that fadletics was going to have. It just like came out like we launched and it just it just blew up and it was so awesome. And I did that pretty intensely for like almost a decade. And then I was like, okay, I did it. I'm not. I don't want to be a CEO. I don't running companies. is not my, is not where I love to be all the time. I'm a creative. I love building. So like the idea of building something new and create like the creative part of it,

I love. But the day to day of running business is, it's a lot of work. And the great thing was, is it allowed me to be home with my kids at a time where I really needed to be home. And it was like this blessing. I had a job that was fulfilling and could pay my bills and then I could do like little projects here and there and not take me far away from home because I'm a homebody and I love being with my kids. And so I feel really lucky. But then once I had done it, like, you know, been working

with yoga pants for like eight to 10 years and building that community, I was like, I think they've got it and I can go make music. and start writing more. I've really been writing a lot and... Writing songs? I write all kinds of things, you know? I just love to write all of it, all of it. I want to, I write stories, I sit and I journal.

I write music, poetry. I don't know if it's any good, but I do it all the time. Can we, I'm really interested to know how you're like exercise regime, like, in a week, what it would look like now and has it changed? since like launching fabletics like I mean no I've always been super out I was I danced so like if I'm not moving I feel awful you know and that I'm like the kind of person that's like even if it's 20 minutes a day you're golden like I sometimes say to people who are like oh I'm like just going for 20 minutes just like move your body just go like lift some weights and

stand in front of the mirror and just do something you know because even if you're doing that you're going to it like you know becomes a domino effect of you wanting to feel stronger and healthier and go for a walk like do something to to circulate I can't I like even this morning it's like I couldn't not wake up and move my body so what did you do I just do weird stuff depends on how I'm feeling to this morning I did like more yoga stretching and like you know breathing I mean you're on a flight yesterday so I'm sure yeah and then I'll do I do all kinds of stuff stuff like I I'll do anything you know but weights is super important like strength training has become the thing as I've gotten older that I that I really really love and I can feel the difference

when I'm doing really good strength training with my body strength training right yeah but it's like functional training so it's also mobility so it's like weight and like mobility in your spine and your, you know, hip joints and... Kate could just pop into Sam's gym at the end. If you need to have a little move. Yeah, you could just go and have a little... I love it. I love it.

And I'm like the kind of person that goes to the gym. Like a huge Jackman, who's who we are in this movie together. Oh, yeah. For sure. Well, we're in. I knew that. But it's so nice because like, you know, when you, when you... And he's a dancer, he moves.

He's like, you know, when you work with people that are, you know, the, love to move. It's a completely different type of even acting experience because you're so physical, you know, and I'm super physical. I now have Sulemon going in my head. Yeah, you too. I mean, how about that song? It's a great, it's a great opener. He was correct. He was right. But where did it cut? I don't, I didn't know any Neil Diamond's on it. I don't think I'd ever heard Sulemon till I heard it on the film. When I got this. movie and I read the script, I was like, I have, like, everyone knows who Neil Diamond is. Yeah. But then when I started listening to the songs, because, you know, there were songs,

you know, song titles written in the script. And I, I remember thinking, Suleiman. Like, what is that? I've never heard that one. Or, you know, I've been here before, like, or I've been this way before. I'd never heard that song, the last song that I sang in the movie. It was shocking to me how much music, you know, I've been. he's written, like, and that we don't really know, you know. We may Sweet Caroline a lot of, it's become like this big football. It's our anthem for England. Yeah.

But I mean, is it big in the state, Sweet. Oh, yeah. I think Sweet Caroline's like an anthem everywhere. Is it? Well, yeah. I mean, it's, yeah. Because when is this film set in the 80s? It's like 90s, early 90s.

Yeah. I mean, it's set in the 90s, but they kind of like, it's a great thing about our, our costume designer Ernesto Martinez, who is so great. But his whole thing was like, it's the 90s. It's Pearl Jam era. Pearl Jammer. But they're sort of stuck in the 80s. She's in her little track suit.

They're forever in the 80s. Claire still is in the 80s. You know, it's like, that's her vibe. Yeah. That's her hair. Yeah. Oh, you're kidding me. I did.

I used my hair. Oh, my goodness. Oh, my goodness. No, I did it. Hot Roller did it every morning. Wow. And we spray the shit out. out of it. And it was so, that hair was when, like, the second those rollers came out, my hairdresser

Johnny, he killed it with the hair. But he, he was, the second they came out, it was almost like everyone was like, there she is, there she is. She showed up this morning. I mean, it was, it was wild. We tried on a couple different wigs. We were going to use wigs. And then because of, because of where the movie goes, it was like, I don't want to go through all of that and have a wig. It'll feel I need to be able to like have my real hair. But when you're in your sub bit, your hair went and all. Yeah. And then when we knew you were better when your hair was. She loved setting her hair. Her hair was just great. Yeah. And so I think that was really important, you know, obviously because it's, you know, wants it, we want it to be as real as possible. And I thought

I did, Neil Diamond. He did. Yes. Did you tell us about that. I did. Well, Neil, actually, I grew up in Colorado. I'm going to, please start the story. I'm going to start turning the whole.

Oh, okay. So he lives in Colorado. I grew up in Colorado. And I knew he was in Colorado, but then after he had seen the movie, I had heard from Hugh that he absolutely loved the movie, and I got this email. I called him and I was like or I called someone I was like I'd really love to see is he here is he in college because I was in Colorado where I grew up and they were like yeah and I called as it can I go over to his house and say hi and so they I went over and did you have to ask his permission to do to yeah he well not me Craig Brewer our writer-director and Hugh was Hugh Hugh wow here we go Hugh was a part of the movie before the script was even written

so Craig had this idea and the documentary and then was attached to it Craig wrote the script I read the script and I read it just as a script that was out there and I loved it but then I got a call from Craig

later to see if you know like two years later is um oh am i point and and and to finish that yes uh so then neil who really knew this couple because it's a real true story oh yeah who knew this couple um he gave the all like the whole catalog permission for Craig to use the catalog yeah fantastic yeah whatever he wanted it was he like Neil yeah oh lovely so nice his wife katie's great too and great family super sweet um He still performs, doesn't?

No, he's retired. Has he retired? Yeah, he's living in Colorado, just chilling. So this is Ed Smith's good eggs from his cookbook. It's called a quick doll with jammy eggs and then you serve it with parata. So there you go. This looks amazing. And then you've got lime pickle, mango, chocolate.

and some yogh if you want some. Oh my God. So you just squished it, yeah. Oh, no, you don't say me. If you got it in your wipe down a ball trousers. I'm good. Okay, fine. So that is what we're having.

So dig in. This is amazing. Oh, good. What's your rest of your day looking like? Do you have lots of... Press, press, press. Okay. But this is like the best way to start.

Okay, good. Wait, this is so yummy. It's my breakfast. Good. Oh, good. Mm, is it perfect. Like breakfast. Really good, Jess.

So good. Tell me how you did this. Well, these are my, this is a hack. I'm being a bit Nora Ephron. Okay. About it. They're from a supermarket in Peckham, which has got pre-made piratas. So what you do, you have them frozen.

They're all laid out, and then you just heat them up in a pan. Mm-hmm. Because I love you, Kate, but I'm not sure I could have done a parata very well. And they're so good. and they're like my little hack. And actually, they're really fun for brunch. They're amazing. You can have loads of different fillings and everyone kind of,

and my kids will eat them too. Mmm. Oh, I'm so happy right now. There you guys. Great. My mom loves India so much. And she has traveled there since the 70s. Almost once a year, except the last decade.

So I grew up with a ton of Indian food. Always a doll in the fridge. Do you practice Hinduism? Have I made that up? Are you a Buddhist? My mom got really into Buddhism. And so, yeah, a lot of meditation in the house. New Year's Eve, is that a big one for you?

Yes. Do you already know what you're doing for New Year's Eve? We have a party every year. Oh, do you? We go to Colorado and we just have a really fun family party. I do. Yeah. It's our favorite party of the year.

Like, we have the best time. We do a big bonfire and we throw, we write down everything we want to, like, just get rid of and we throw it in the fire. I like that. And the bonfire is huge. it's like you're up to your ceiling and then we just sit outside and get weird and get drums and drums oh yeah it's really fun who's on the drums everybody whoever there's people there we everybody takes a drum or something kind of instrument and just gets weird so what right what do you're hoping for 2026 you know it was a hard year for us where we live in the palisades oh man

so we got home and we had the best like Christmas and new year's and then we get home and then we get it was my son's 21st birthday and our city lit on fire and rider I had I had a whole thing planned for him for his 21st and we ended up being evacuated from our house and in a hotel with friends and neighbors all in the same hotel and one by one watching people lose their home and it was I can't even explain how awful it was really awful like catastrophic and you're like is completely surreal everybody was amazing obviously this is a place in the world

where people can afford a certain kind of way of life that there was a lot of gratitude for that but at the same time what I knew yeah and mine my ours survived great like thankfully we still we have our house

but this is where I grew up I mean I went to the the Palisade is a really interesting place because it's like a small, it is like a little small town in L.A. And it's the only thing, it's like the place I like in L.A., you know. And watching, watching your like childhood landmarks just go away. It was, honestly, it was like, what? And I remember when it was, when it was done and we could go see it, I remember, you know,

one of the, one of the National Guard guys was like, I've seen every I've seen a lot of like catastrophic burnt down areas like I've never seen anything like this it's really was like it really was an Altadina same anyway so that's how we brought in 2025 so so you know I'm looking forward to a peaceful transition into 2026 and you know no no fires I'm hoping knock on wood and um and And that it's just going to be a wonderful, peaceful year. Kate, you're going to a desert island for a very, very long time. Okay.

You have an appetizer, a main, and a dessert, and a drink of choice. What are you going to have your last supper? We're going to start with a dirty martini? It's got a bit dirty martini. It's so hard because it's always between Italian food and Japanese food. We'll have both. You know there's an Italian-Japanese food. restaurant in Dalston.

Really? Yeah, and it does really well. It's called Angelina. Is it good? Apparently, it's amazing. I've been like, how does that work? But apparently it's amazing. It's my two favorite food.

Maybe you need to eat there whilst you're here. Maybe I do. And it's like a fusion? Yeah. Wow. So Italian, Japanese. Are we going to do that? My appetizer would be, oh my God, you know when you love food so much, it's like impossible.

Okay. This is your last supper for today. Okay, okay. My appetizer would be a version of a cooked and raw seafood tower. Ooh. Okay, I'm going. Seafood tower. I like that.

Okay, I'm just, so, you know, so there's more than just one thing. I'd probably do, like, a baked clam, like an Italian-style baked clam. Would that be with, like, breadcrumbs? Mm-hmm. Okay. Garlic. Garlic. Okay.

Okay. Lovely. It's like a real, like, Italian-American baked clam. Okay. delicious and then I would love oysters I love oysters

do you I love oysters I think oysters divide the world you don't like oysters Jesse's now started to I can do

I can do like two or three and then I'm I'm done what you put on your oysters hot sauce I put vinegar that's what I

yeah I like that with the shallots and stuff and horse radish ooh oh Yeah, nice.

And then I would do like, you know, the seafood couch, the shrimp and the cocktail sauce and like that. Okay, then I would do my second course. Yeah, fine. Yeah, secondi. I would do a secondi. Yeah. And instead of being a pasta, I'll do a soba. I'll do a sober soup.

I love sober noodles. Me too. And do like a duck, soba soup. So do that. Where if you had that? Is that a broth? There was a place in New York called Sobia. If I'm going to New York for even one day, I'll eat there.

So it's just the yummiest sober noodles, all freshly made. It's such a great restaurant. So it's the dark sober noodle soup. Delicious. Now what are we doing for? We're not on preemie now. I'm going to say, honestly, if it's my last, I'm going to do a really, really good steak. Okay.

I'm going to keep it simple. And I probably, I like my steak with an aged balsamic, like, as a dip sometimes. And I put it like on a time. You dip your steak in balsamic vinegar? Sometimes, yeah. I've never done that. Like, I'll do, I'll do like a sweet aged, I'll do a sweet aged balsamic on like a ribby. Oh, fries or just, um, what are the, yeah.

I do spinach. and I would do French fries I love French fries but that was my last meal but now you don't like sweet cocktails but you've got the dessert do you know what your dessert's going to be my dessert would be

oh this is so fucking hard there's a place in New York called Barpeedy and they do a chocolate panacotta their panacotta with chocolate sauce it's just the best And you get shouted out by the waiters.

I love it. That's like family to me. I've been going there forever. And I would say that would be my last. We've got about five minutes with you. I'm going to give you some cake to take with you, potentially if you want to have a little bit of olive oil cake. I love olive oil cake. Okay.

I'll let you have that in the car or you can have it now, whatever. Before we let you go, can you think of a nostalgic taste that can transport you back somewhere? Yeah, my grandma's matzabal suit. What was so special about your... My grandma made the best matzabas. Their fluff made it perfect.

Perfect monsabal suit. And she, like, wasn't ever shy to, like, use ingredients, like, you know, like, sometimes she'd just cheat and do, like, a real bouleabas, like, you know, the cubes. And, you know, she didn't have time, but her matzaballs, nothing like them.

I do a pretty good matzabal, but I think that's, That's the biggest. That, anything, any Jewish meat, like her brisket, I'm just with Graham, with my gram. Do you, like, because mum thinks that she makes, I mean, you do make fantastic months of balls. Well, your grandma's large balls. They're kind of medium. They weren't too big.

She didn't make the big balls. I make quite small balls. Yeah, she made accessible balls. Yeah, accessible. I make quite small ones. Should I go big? Yeah. Always.

I think you should go big or go home. I think you should go big. Yeah. But you like my soup. I love your food. It has rescued your voice. I boil a chicken for a four chicken legs. I've started doing it differently.

It makes me emotional Jewish food. The smell of the chicken soup when it's cooking. And just, yeah. And like Blinces, for instance. Like I grew up with like blueberry blinces and I love them so much. I just with my dog. daughter got something the other day and I got so emotional and you realize like no matter what how religious you are we're not a religious family it's not like we didn't go to temple

I mean like what we did when my grandma was alive but after that like we didn't really carry the religious part of our Judaism but the traditions are so amazing and beautiful and I still make holla I still bring my girls I make holla I I I we pray on the hollabred, you know, we do the whole thing. We talk. Every time I do, we talk about, like, what each ingredient, like what it represents. There's such beautiful traditions. And my grandma gave that to us. No one else. She was the only one. And like, thank God for that, you know. So really, that, like, sitting around a table on a Jewish holiday and the food that it represents just, it just makes me happy. You've never told me what all the ingredients of a chala bread

represent, you've just given me Jewish guilt. I've never made a colour in my life. You haven't? They're so easy. They're really easy. Are you a four strand plat or a three strand plat? I'm a four. Yeah.

Now that is some... But it's easy because I have a diagram. You just have a diagram and then I have the whole thing and I, you know... I've never made the dough though. Maybe I should try and make it. I've made little ones. They're so... Oh, the baby chala breads, yeah.

And they're so easy. You have to do it. But I don't have a good recipe for Chala. I'll send you mine. Will you? Yeah, we'll get each other's number and I'll send you mine. It's really good. And then you can, you know, put your stuff on it, sweet or make it more safer.

Mom, do you want to ask Kate what? Karaoke song, if it was a Neil Diamond one. Which Neil Diamond song would be great for karaoke and would you sing at your New Year's Eve? Sweet Caroline, as everybody knows, is like the karaoke song of all time. Do you think? Yeah, it is right. But girl, you'll be a woman soon is a really great one. You'll be a woman soon.

Is that? Yeah. Yeah, it's like pulp fiction. That's me ill as well. Oh, yeah. Oh, yeah. Yeah. And that's a good karaoke one.

Another good karaoke one would be I'm a believer. That's a good one. And how does that one go? I'm a believer. That's him too. Yes. Oh, what do you know? I know, I know, I'm not.

I think I'd have to say in the film, they really, really pushed Zulamon. Yeah. That was Mike, that's Mike's jam. That was Mike, as a real person. I loved it when the Pearl Jam guy, the Pearl Jam guy, sign with you. I like, and you were so proud. It was like, any, like, yeah. It's like Mike in there.

That's, so it's a true story. Yeah. And they actually opened for Pearl Jam then. Yes, everything in that movie happened. Even the two acts? Yes. You dip, dip, bit, but, yes. Okay.

It's, it's, Hugh Jacquemont. Hugh always says, the thing is, like, he sits in the theater and he's always like, I just want to, I just want to say out loud, like, this all happened. Like, because it's so crazy. Their story, which is why we made the movie, it's just wild. It's a great story. Thunder and Lightning. I know.

Thunder and Lightning. I loved it. They called themselves Thunder and Light. I know so lovely. I mean, is that they were so out there. Yeah.

And they loved music. They loved music. All you wanted to do was sing. That's all Claire wants to do. She's still. Is Claire still alive? Yeah. Did you get to meet her?

Oh, yeah. Yeah, she was on set a lot. And she's great. She's wonderful. and full of like light filled full of joy and always happy so happy to be there so happy that I mean like beyond ecstatic that we were making this movie I couldn't imagine what that was feeling for her you know to see this movie that was her great love as well oh oh to celebrate him on screen as well that's beautiful still still she wears her jackets did she really get married

with us a cowboy hat of yeah oh I love Claire Oh, Claire. Kate Hudson, we have to let you go. I helped me. You fed me. Set you up for a good day of promo. I love it. We got so many things in common.

It's crazy. Happy New Year. Happy New Year. So I can't believe it. It's 2026. And good luck with, you know, the rollout of this film. It's a really beautiful film and you're fantastic. On New Year's Day, I think.

On New Year's Day. Tomorrow. It's coming out tomorrow. Yay. Go see you. Kate Hudson, new friend. It's your new best friend, darling. Got each other's digits.

I love it when that happens. Jolene, there isn't anyone whose digits you miss, to be honest. It's nice. It's nice to make new friends. Is it, darling? She loved the food. Love the food. I think when I said, are you going to.

going to have you're going to have curry. She was like, she looked at me a bit like, in the morning. Oh, okay. Loved it, didn't she? It's a crab pleaser. It wasn't really curry, was it? Well, it was.

It was a doll. Yeah, but strong curry. Anyway. Didn't make your nose run. I actually think that, like, you could have that in the evening, and I think you could have that with a beer. It was delicious. It was nice, wasn't it?

Ed Smith is such a great chef. And he's also so generous about other people's cookbooks. He just did, like, one recently on Alison Roman. New Cookbook, but I love that good eggs. It's brilliant. He's a good egg. He is a good egg. And the olive oil cake.

Do you want to have a little try now? Yeah. Let's do a little taste test. This is like my grandma used to make. Really? A very light sponge cake. Sing song, song, song. Song, sung blue.

Song, sung, blue is out tomorrow. Go and watch it. She's so wonderful in it. There's such a beautiful couple in it. She's brilliant. Kate Hudson. Happy New Year to everybody. Hope you have a fabulous time.

I don't think you need to stay up to 12. I think it's overrated. And I would just start the new year with eight hours sleep if I were you. That's very boring, isn't it? Well, very happy 2020. Yes. And we'll see you for more in 2026. Thank you.