Emily Mortimer

Summary

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Be My Guest with Ina Garten – Emily Mortimer (May 19, 2024)

Episode Theme & Overview

Ina Garten welcomes acclaimed British actress, writer, and director Emily Mortimer to her East Hampton barn for a warm and candid conversation over comforting homemade food. The episode explores their shared experiences of shyness, creative risk-taking, family traditions, and favorite recipes—culminating in hands-on kitchen moments making Yorkshire pudding and a no-cook American brunch board.

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Key Discussion Points & Insights

1. Welcoming Emily – Food, Family, and English Roots

• Ravioli in Brodo: Ina prepares Emily’s favorite Italian comfort food as a welcome meal (02:15–08:59).

  • Ina shares cooking tips, such as using a parmesan rind for “so much flavor” (04:39).
  • “Ultimate comfort food… my dad used to say his favorite food was food you don’t need teeth to eat.” – Emily (08:35)
  • Both bond over the joy of homemade chicken stock:

    “It makes the house smell great. Yeah, I think it’s like vinaigrette. When people hear vinaigrette, they think, oh, I can’t make vinaigrette. And it’s like four ingredients and no big deal. Chicken stock’s the same way.” – Ina (09:14)

• Family Memories: Emily recollects dinners with her famous father, John Mortimer, and guests from the arts world (12:28–12:49).

  • “There were guests and people and a whole lot of commotion… lots of actors and writers. It was both incredibly exciting and also kind of quite frightening.” – Emily (12:31)

• The English Sunday Lunch: Emily describes the tradition and how she and her daughter try to recreate it in America (07:35–08:09).

  • “It’s a whole day. Which mainly consists of drinking a lot of wine.” – Emily (07:56)

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2. Shyness, Creativity, and Taking Risks

• On Being Shy Yet Brave: Both Ina and Emily discuss the paradox of being introverted while seeking out high-stakes challenges (13:06–13:44).

  • “I feel like it’s almost the only way to survive, like if you have to do the most scary thing, otherwise you wouldn’t do anything at all.” – Emily (13:12)
  • “For me, I tend to have a very low threshold of boredom… and that’s when I find myself kind of pushed to jump over the cliff.” – Ina (13:19)
  • “Also I find that you do your best stuff when you’re scared.” – Emily (13:37)
  • On live theater: “The abject terror… I kept saying, you mean we’ve got to do this again and again and again?” – Emily (14:18)

• Impostor Syndrome: Emily reflects on feeling unqualified, despite success.

  • “It doesn’t stop the feeling constantly that someone’s about to tap you on the shoulder and say, please leave. You don’t deserve to be here.” – Emily (18:50)

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3. Creative Journeys: Acting, Directing, and Honesty in Art

• Emily’s Path: Grew up performing imaginary characters—including a TV chef inspired by Delia Smith (19:39–20:11).
  • “One of my early characters… was a television chef… I would stand behind the kitchen table and measure out all the little ingredients.” – Emily (20:02)
• Importance of Authenticity:
  • “For all the kind of nerves and terror, there’s something kind of calming about when you can really be honest with somebody about feelings or anything… it protects you somehow, honesty.” – Emily (17:51)
  • “That’s exactly what it is. It makes the noise go away, doesn’t it? And, you know, you don’t learn that in acting school. You either can do it. You can look inside or you can’t.” – Ina (18:41/18:47)
• Writing About Russia: Emily shares her current project—a screenplay based on her transformative gap year romance in Moscow (23:06–23:36).

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4. Food, Entertaining, and Kitchen Disasters

• Sharing Recipes: Emily credits Ina for saving a dinner party with menu advice.
  • “It was the most sensational, I can’t tell you… I’ve never had so many compliments.” – Emily, about following Ina’s fillet of beef suggestion (19:19–19:30)
• Cooking Disasters: The infamous apple pie incident (29:28–30:53).
  • “Both apple pies just went flying across the car… looked like I’d committed a murder. A sort of apple pie murder.” – Emily (30:36)
• Food as Connection: Both agree that feeding people is about community and caring.
  • “Food is really about taking care of people, but it’s also about if you cook, everybody shows up… getting people together.” – Ina (28:04–28:10)
  • “My son went off to college and took all your cookery books.” – Emily (29:05)
• On Entertaining Styles: Emily sees throwing a party as “putting on a sort of performance in a way” (27:44).

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5. Cooking Together: Yorkshire Pudding and Brunch Boards (24:00–37:23)

Emily’s Yorkshire Pudding Masterclass (24:00–34:55)

• Key steps, family tips, and kitchen banter:
  • “I have no idea what the fizzy water does, but maybe it sounds like…” – Emily (25:15)
  • “When the roast comes out and it rests, do you put the popovers in?” – Ina (26:04)
  • “It makes me homesick, makes me want to cry, just making Yorkshire pudding.” – Emily (26:34)
• Success out of the oven:
  • “They’re never this good. It’s your influence.” – Emily (34:33)

Ina’s No-Cook Brunch Board (35:01–37:23)

• Ina’s tips: organize for abundance and accessibility; be both generous and restrained.
  • “The key is to put blocks of color… it looks like you went to trouble and I know I didn’t make any—I didn’t do anything.” – Ina (36:21/36:52)
  • “You can have brunch in like five minutes flat.” – Emily (37:23)

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Notable Quotes & Memorable Moments

• “It’s a whole day. Which mainly consists of drinking a lot of wine.” – Emily (07:56)
• “You do your best stuff when you’re scared.” – Emily (13:37)
• “For all the kind of nerves and terror, there’s something kind of calming about when you can really be honest…” – Emily (17:51)
• “It makes me homesick, makes me want to cry, just making Yorkshire pudding.” – Emily (26:34)
• “They’re never this good. It’s your influence.” – Emily (34:33)
• “Food is really about taking care of people, but it’s also about if you cook, everybody shows up.” – Ina (28:04)
• “You can have brunch in like five minutes flat.” – Emily (37:23)

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Important Timestamps

• [02:15] – Emily arrives; ravioli in brodo intro
• [07:35] – Discussion of English Sunday lunch traditions
• [12:28] – Growing up in a dramatic, creative household
• [13:06] – Talking about shyness, fear, and creativity
• [19:39] – Emily’s childhood, acting dreams, and early love of TV chefs
• [24:00] – Cooking Yorkshire pudding together—tips and memories
• [35:01] – Ina’s American brunch board—assembling for ease and flair

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Tone & Atmosphere

The conversation is warm, candid, and lively—dotted with laughter, personal anecdotes, and thoughtful reflections. Ina’s gentle hospitality and Emily’s openness make for an inviting listen, blending the worlds of food and creativity with humor and genuine connection.

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Summary

Ina Garten and Emily Mortimer’s shared table becomes a space for stories of family, bravery, mishaps, and love for honest food. Homemade ravioli in brodo, Yorkshire pudding, and a colorfully abundant brunch board frame a heartfelt exchange about what it means to care for others, take creative risks, and find joy and comfort in the familiar rituals of cooking together.

Transcript

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[Ina Garten]

I'm Ina Garten. I love to invite interesting people to my house for good food, great conversation and lots of fun. My friend, the incredible British actress, screenwriter and director Emily Mortimer. Film famous for movies and TV shows from Mary Poppins Returns and Notting Hill to Newsroom and Doll and Em is joining me for an amazing day at the barn.

[Emily Mortimer]

I'm really excited but also a tiny bit scared.

[Ina Garten]

I'm welcoming her with ravioli and brodo, an Italian soup made with her all time favorite ravioli.

[Emily Mortimer]

This is so great. I love it.

[Ina Garten]

We're talking about love.

[Emily Mortimer]

I had this crazy romance with this Russian poet called Dennis and cooking catastrophes looked like I committed a murder, a sort of apple pie murder.

[Ina Garten]

Then Emily's revealing the secret to her foolproof English Yorkshire pudding.

[Emily Mortimer]

They're never this good. It's your influence.

[Ina Garten]

And in return, I'm showing her how to make a stunning all star bought brunch board. I'm so glad you're here.

[Emily Mortimer]

I'm so happy to be here.

[Ina Garten]

I don't actually know Emily Mortar very well, but we did have dinner together one night with mutual friends. And she's just fantastic. She's smart and funny. Just wonderful. So I decided to make ravioli and brodo, which is an Italian soup. I know Emily loves ravioli, so I thought it'd be a great thing to make. So I'm gonna start with a little olive oil, quarter of a cup of olive oil in a pan. I'm gonna put in onions, 2 cups of onions, just roughly diced, and then carrots. What I did was I sliced them about a half inch thick, one and a half cups of fennel, and one and a half cups of celery, and just let this saute for about 10 minutes. So while the vegetables cook, let me tell you what I know about Emily so far. Emily Mortimer is a multi talented actor, screenwriter and director. Born in London, her father was the renowned author and barrister John Mortimer. While studying Russian at the prestigious Oxford University, Emily was discovered performing in a student production. And the rest, as they say, is history. She's starred in some of my favorite films, Match Point, Notting Hill and Mary Poppins Returns. And she's acted in legendary TV shows like Newsroom and Doll and M, which she also wrote and created. She made her directorial debut in the Pursuit of Love to much critical acclaim. She lives in Brooklyn with her husband, actor Alessandro Nivola, and their two adorable children. I can't wait to spend the day with her. Isn't it amazing how many different roles Emily plays? It's incredible. I love watching her. Okay, so back to the soup. So the vegetables are cooked through. They're just kind of translucent now. And I'm gonna add lots of chicken stock. This homemade chicken stock, I have eight cups and I've just warmed it so I don't have to heat it up in the pot. And two cups of water because it's gonna reduce. I don't want it too intense. And then this is what I'm gonna add. Next is a rind of Parmesan cheese. And you can either get it from a piece of Parmesan that you've saved, or sometimes you can buy them in the store. And they're very inexpensive and it gives so much flavor to the soup. So I'm just gonna put the whole Parmesan rind in and then lots of salt and pepper, tablespoon of salt. It sort of depends on how salty your stock is. And a teaspoon of pepper. Okay. Just give it a stir. I'm gonna bring this whole thing to a simmer and lower the heat, cover it partially and it'll cook for about 20 minutes. And the soup's gonna be ready in about five minutes. So I'm just gonna cook the ravioli. So what I do is I use store bought ravioli and cheese ravioli and actually comes frozen so you can keep it in the freezer. And I'm just gonna cook it in the salted water for like three to five minutes, depending on the ravioli. One more thing to do to the soup. I'm just going to take the rind out. It's done its thing and now I'm just going to take it out and you know, you can save it for another day or you can toss it out whatever you like, but it'll live for another soup.

[Emily Mortimer]

Here we are. Okay, Here I go. Here goes nothing. Gosh. Gorgeous.

[Ina Garten]

Now barn. That's the fun.

[Emily Mortimer]

Hello, Ina.

[Ina Garten]

Emily.

[Emily Mortimer]

Hi.

[Ina Garten]

I'm so happy you're here.

[Emily Mortimer]

I'm so happy to see you. Thank you so much.

[Ina Garten]

Last time I saw you was at dinner. That wonderful Italian dinner with Rob and John. Isn't that wonderful? And Emily was fabulous.

[Emily Mortimer]

Yeah. Emily sends her love.

[Ina Garten]

So I've made something I think you'll like. I understand you like ravioli.

[Emily Mortimer]

I love ravioli.

[Ina Garten]

I made ravioli in brodo, which is ravioli in a chicken stock with vegetables and. Okay, so this is what I'm going to do. So these are huge ravioli. I think it's actually mostly ravioli and a little brodo. So you know, where did you. I don't know if you know this, but my husband Jeffrey was very good friends with your late father in law, with Pietro. We went to his house in. And Amagan said. And I always remember that I think his grandparents knew Le Corbusier.

[Emily Mortimer]

Yes.

[Ina Garten]

And he painted a wall in that house.

[Emily Mortimer]

Yes. And it's still there.

[Ina Garten]

It's still there. They can't ever leave that house. They have to give it to a museum.

[Emily Mortimer]

They'd have to take the wall with them. It's the most beautiful mural.

[Hannah Berner]

It's just.

[Ina Garten]

I can't remember what it was. What was it?

[Emily Mortimer]

It's a sort of couple intertwined it's actually pretty figurative for a Corbusier. You would, you know, it's not too abstract. It's really.

[Ina Garten]

Oh, it's just fabulous. So do you.

[Emily Mortimer]

I do. I miss England a lot. I miss everything about England. My family mainly, but.

[Ina Garten]

Yeah, that's right.

[Emily Mortimer]

But also Sunday lunch. Sunday lunch.

[Ina Garten]

Which you do with Emily, right?

[Emily Mortimer]

Which me and Emily recreate a good old English roast.

[Ina Garten]

And I love Americans think Sunday lunch is like. Sunday roast is what you call it, right? Is like lunch. But it turns out it's like the entire day.

[Emily Mortimer]

Yeah, it's a whole day. Which mainly consists of drinking a lot of wine.

[Ina Garten]

It sounds like I could do that.

[Emily Mortimer]

I think you'd be very good at it. But also a big roast joint of something. Chicken or pork or beef.

[Ina Garten]

I heard once, John Krasinski say that they invited some American friends and they didn't understand that it was an all day thing. And they. And they like left after lunch.

[Emily Mortimer]

They tried to leave?

[Ina Garten]

Yeah. Oh, they tried to leave, but they wouldn't let them.

[Emily Mortimer]

You can't leave.

[Ina Garten]

So I like to finish this with fresh dill.

[Emily Mortimer]

I love dill.

[Ina Garten]

I do, too. And I think how you finish something really makes a difference. And some Parmesan cheese. Yeah, it's really more like a stew by the time I'm done with it.

[Emily Mortimer]

Ultimate comfort food.

[Ina Garten]

It is, isn't it?

[Emily Mortimer]

It's like my dad used to say his favorite food was food you don't need teeth to eat. This is one of those.

[Ina Garten]

And the other thing I always think is important is like some kind of edge, like a little acidity in something. And so I'm going to put a little bit of lemon in it. So the chicken and lemon and I hope you love it.

[Emily Mortimer]

I really love it. My mouth is watering.

[Ina Garten]

Have a taste.

[Emily Mortimer]

Thank you. Oh, my goodness. Oh, my goodness. That broth is just to die.

[Ina Garten]

I love homemade chicken stock. It's all the difference in the world, isn't it?

[Emily Mortimer]

Yeah, I do. I love to make a chicken stock, don't you?

[Ina Garten]

Yeah.

[Emily Mortimer]

And it's so easy to.

[Ina Garten]

It makes the house smell great. Yeah, I think it's like vinaigrette. When people hear vinaigrette, they think, oh, I can't make vinaigrette. And it's like four ingredients and no big deal. Chicken stock's the same way. Once you make it, you're fine.

[Emily Mortimer]

Yes. And you can leave it and go out shopping and come back later and it's done. It's done.

[Ina Garten]

And the house smells great.

[Emily Mortimer]

This is so great. I love it. Thank you.

[Ina Garten]

I love having you here.

[Emily Mortimer]

I'm in heaven.

[Ina Garten]

I have so much talk to Emily about. We're going to have a really good time.

[Emily Mortimer]

Yeah.

[Ina Garten]

Coming up, childhood memories revealed.

[Emily Mortimer]

One of my early characters that I would be was was a television chef.

[Ina Garten]

And two weekend classics, English Sunday lunch, Yorkshire pudding and easy no cook brunch board.

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[Paige Desorbo]

Hey, I'm Paige desorbo and I'm always thinking about underwear.

[Hannah Berner]

I'm Hannah Berner, and I'm also thinking about underwear, but I prefer full coverage. I like to call my granny panties.

[Paige Desorbo]

Actually, I never think about underwear. That's the magic of Tommy John.

[Hannah Berner]

Same. They're so light and so comfy. And if it's not comfortable, I'm not wearing it.

[Paige Desorbo]

And the bras? Soft, supportive and actually breathable.

[Hannah Berner]

Yes. Lord knows the girls need to breathe. Also, I need my PJs to breathe and be buttery, soft and stretchy enough for my dramatic tossing and turning at Night. That's why I live in my Tommy John pajamas.

[Paige Desorbo]

Plus they're so cute because they fit perfectly.

[Hannah Berner]

Put yourself onto Tommy John.

[Paige Desorbo]

Upgrade your drawer with Tommy John. Save 25% for a limited time at tommyjohn.com comfort. See site for details.

[Ina Garten]

There's so much to ask you. I'm going to start with you grew up in a famously dramatic family. Right. I think your father, John Mortimer, was an eminent barrister and a writer.

[Emily Mortimer]

Yes.

[Ina Garten]

What was dinner like at your house at the weekends?

[Emily Mortimer]

There were guests and people and a whole lot of commotion and big Sunday lunches and lots of different people, actors and writers. And it was both incredibly exciting and also kind of quite frightening. I can remember David Niven came when I was a little, little girl and did magic tricks.

[Ina Garten]

How do you think that affected you?

[Emily Mortimer]

Well, I was always. I mean, I just came out shy. I've just been a shy person. But it always felt such an important part of, you know, being with friends and guests. But also slightly sort of nerve wracking and thrilling in some ways.

[Ina Garten]

You know, one thing I think we have in common is we're both kind of shy and yet we're willing to jump off a cliff. Why do you think that is?

[Emily Mortimer]

Well, I feel like it's almost the only way to survive, like if you have to do the most scary thing, otherwise you wouldn't do anything at all.

[Ina Garten]

For me, I tend to have a very low threshold of boredom and so I get bored easily and that's when I find myself kind of pushed to jump over cliff. Do you feel that way too?

[Emily Mortimer]

Yes, totally.

[Ina Garten]

Yes.

[Emily Mortimer]

I have to keep moving, you know, to just. Yeah, I think.

[Ina Garten]

And challenging yourself.

[Emily Mortimer]

Challenging myself, yeah. Also I find that you do your best stuff when you're. When you're scared. Yeah. Yeah.

[Ina Garten]

I remember when I was first filming and I, I saw the film and I thought, well, it's not as bad as I feared it was. And I said to my director that just think how much better it's going to be when I'm. I'm good at this. And she said, not necessarily. That fear really shows up as you show up. Yes. And so that's true in everything you do.

[Emily Mortimer]

Adrenaline running through your veins.

[Ina Garten]

Yeah. And then you become an adrenaline junkie. You can't stop. What's the scariest thing you've ever done?

[Emily Mortimer]

Oh, gosh. I mean, I've plays, I think I find, I find doing live theater, you.

[Ina Garten]

Don'T have a retake.

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[Emily Mortimer]

And you're. And you're constantly sort of thinking everyone's behaving themselves so well. Like, I could just sort of say something completely inappropriate in the middle of this scene. And what's stopping me? Like, you get all these sort of, like, intrusive thoughts. And also the thing of. You forget the lines in a state of terror, and then they come to you just as you're saying them, you know, seriously. And I remember I did a play at the Atlantic Theatre a few years ago, maybe 10 years ago now, and it actually went down fine, but just the abject terror. And we did it. We got through the first night, and then we had to come back to work the next day. And I kept saying, you mean we've got to do this again and again and again.

[Ina Garten]

I was on stage once, somebody was interviewing me, and, you know, usually we have a conversation like this. And she decided to ask me about specific recipes. I have 13 books and, you know, maybe 85 recipes in each book, and each one I've made several times, but could have been 20 years ago. And she was like, what did you decide to do? What, Herb, did you decide to put in it? And I remember looking at my assistant who was in the audience and going, it's just too mean, just the way it happened with you. I was like, well, I made the green beans with thyme. It just popped into my head. So it's in there. It's in the library, but it's just Miss Files. You just have to find it, and.

[Emily Mortimer]

You have to sort of trust. I can remember when I was a very little girl, when I did, I was probably 14 or 15, and I did a speaking competition at school, and I was always putting myself out there in this way. And my mother would be like, why do you keep doing these things if you're so terrified? And my dad would be like, it's the only way to carry on, you know? And I can remember thinking I was going to probably have a heart attack or something. Like, looking at the sheet with my speech on it, shaking in my hands as I was walking to the podium and thinking, there's just no way I'm gonna be able to do this. This just isn't going to happen. I'm going to probably die and humiliate yourself. Yes. And it will just be a debacle and I'll never recover. And it was almost just like. And then you start and something happens, and it's almost like this sort of hand reaches out and takes yours, and you're okay. And I think that feeling was so magical and amazing that you wanted to.

[Ina Garten]

Put yourself in that situation.

[Emily Mortimer]

So you keep doing it again.

[Ina Garten]

Wow. So you definitely jumped off a cliff when you started directing.

[Emily Mortimer]

I was nervous because although I've been on a million sets my whole life, and I've seen lots of people, from Martin Scorsese to Woody Allen to Rob Marshall, of course, but I had never done it. And I was nervous because I'm very. I'm bad at telling people what to do. I mean, I'm nervous about sort of being direct and saying, you know, please do this, please do that. But I think it was about not being in the spotlight, but being behind the camera I found so amazing, freeing. And then it really does just become about telling the story.

[Ina Garten]

I think that. That we each want to do the thing that we lose ourselves in.

[Emily Mortimer]

Yes.

[Ina Garten]

Is that the way you feel about acting and cooking?

[Emily Mortimer]

Right? Yes, I totally do. Yeah. I didn't ever really train as professionally as an actor, and I couldn't believe it when you said the same thing about you.

[Ina Garten]

I didn't train at all. I didn't work in a restaurant. I've never been to cooking school. But I think that for me, I connect with the reader because it's not about making some pavlova or a cassoulet. It's just. You just want a really good, simple meal like this ravioli and brodo. And it doesn't have to be that complicated.

[Emily Mortimer]

Well, I feel like you have such an incredible sort of directness and honesty in the way that you do it. That just feels like you really feel like you're being spoken to by somebody who's real. And I think that I feel like there's something kind of medicinal in acting for me, about just wanting to communicate something honestly. And that for all the kind of nerves and terror, there's something kind of calming about when you can really be honest with somebody about feelings or anything. And it makes every sort of. It protects you somehow, honesty. And if you can sort of communicate that feeling through performing, it sort of makes all the noise go away for a second.

[Ina Garten]

That's exactly what it is. It makes the noise go away, doesn't it? And, you know, you don't learn that in acting school.

[Emily Mortimer]

No, no.

[Ina Garten]

You either can do it. You can look inside or you can't.

[Emily Mortimer]

Yeah. But it doesn't stop the feeling constantly that someone's about to tap you on the shoulder and say, please leave. You don't deserve to be here.

[Ina Garten]

You totally deserve to be there.

[Emily Mortimer]

I don't know whether you remember this, but you absolutely saved one of my big dinner parties. The Last time that we met, I was about to have a birthday party for my best friend, Dolly, and I said, tell me, what should I cook for 20 people I'd invited?

[Ina Garten]

What did I tell you?

[Emily Mortimer]

You told me that the fillet of beef and basil.

[Ina Garten]

Mayonnaise. Basil mayonnaise.

[Emily Mortimer]

And Emily's roast potatoes. And the broccolini. The broccoli.

[Ina Garten]

Easy.

[Emily Mortimer]

And it was the most sensational, I can't tell you. And it was. I've never had so many compliments.

[Ina Garten]

So why did you decide to become an actress?

[Emily Mortimer]

I think I just had always a very sort of vivid imagination. I was an only child until my sister was born when I was 12. So I had quite a solitary childhood. So I would wander around the sort of English countryside pretending to be all these kind of characters on my own. Yeah. One of my early characters that I would be was a television chef, but she was based on Delia Smith, who was.

[Ina Garten]

You're Julia Child, basically.

[Emily Mortimer]

Julia Child, yeah. And I would stand behind the kitchen table and measure out all the little ingredients.

[Ina Garten]

You did your own show?

[Emily Mortimer]

I did my own show. And so it was a big part of sort of working out that I liked sort of performing or play acting.

[Ina Garten]

You once said that you find acting humiliating. What is that?

[Emily Mortimer]

I love that.

[Ina Garten]

I love that idea.

[Emily Mortimer]

Well, it's potentially humiliating. Like, I think the stakes feel quite high, you know, and. But somehow it goes back to that thing of, like, if you're a shy person, you have to do the most scary thing, otherwise you wouldn't do anything. And so there's something about it that. The potential for humiliation. Sometimes it's like, it could be international humiliation on a huge sort of scale, but it makes you brave. And I think it's that thing of, like, most artistic endeavors and movies are the same, are kind of glorious failures. Like, there are very few things that really work perfectly, you know, and you get a good sort of philosophical attitude, which is just. Just do it the best that you can. Put your everything into it. Be as kind of honest as you can in the way that you're trying to tell this story and hope for the best and send it out.

[Ina Garten]

Send it out in the world. What's the best advice you've ever gotten?

[Emily Mortimer]

My dad was a writer, but he was also a criminal defense barrister. He had a sort of attitude to life that informed both his work as a criminal defense barrister, but also as a writer, where he was just supremely unjudgmental, you know. And so he would say things like, you could be a good person and Kill someone and a terrible person and never get a parking ticket your whole life. You know, and actually, he liked murderers. Murderers were his favorite clients. Why? Well, first of all, they couldn't get to the telephone. You know, he said the worst clients are divorcing couples because they're ringing you all through the night saying, you never guess what he's done. Now he wants the toaster or he wants custody of the dog. Whereas murderers are stuck in prison so they can't get to the teleph. But also, he would say that everybody deserves the right to a fair trial. That that's one of the tenets of sort of civilization.

[Ina Garten]

And I think your father was a great storyteller.

[Emily Mortimer]

Yes. He was always at the head of the table telling stories. And my mom would be going, you know, we've heard that one before. Oh, God. You know. But he persists no matter what.

[Ina Garten]

But that's the great thing about great stories. I mean, I'm always saying to Jeffrey, tell that story about. Because I want to hear it again.

[Emily Mortimer]

Me too. And his worst thing was we're going out for dinner and getting interrupted while he's telling the story by the waiter.

[Ina Garten]

So annoying.

[Emily Mortimer]

So annoying. And, you know, my mum also finds it really annoying. I went out to her to. With. With her for supper recently, and. And she actually said, do you mind? I'm telling an anecdote. As they started to explain the cheese.

[Ina Garten]

Or pour the water. It's pouring water that drives me crazy. We all have our own thing.

[Paige Desorbo]

Right.

[Ina Garten]

So what are you working on now?

[Emily Mortimer]

So I'm writing a movie about my time in Russia. I spent a gap year, a very formative gap year in 1989, when I was 17, turning 18. It's during the beginning of glasnost. Yeah. Just as the Berlin Wall was coming down, I went to Moscow and I had the most amazing experience. And I had this. This sort of wonderful, crazy romance with this Russian poet called Denis. So I'm writing a screenplay about that time and about Russia at that time.

[Ina Garten]

So it's a fictional character based on your experience in that set in that time?

[Emily Mortimer]

Yes. It's hard writing. Writing is hard because you're on your own from morning till night, and you can't tell whether it's any good. And it's lonely. And it's not the same as acting and directing. You're forced into the world. But I hope it's okay. We'll see.

[Ina Garten]

Oh, I'm sure it's going to be fabulous. So should we cook together?

[Emily Mortimer]

Yes, please.

[Ina Garten]

So you're gonna make Yorkshire pudding.

[Emily Mortimer]

Yes.

[Ina Garten]

And I'm gonna show you how to make a brunch board that requires no cooking at all.

[Emily Mortimer]

Well, I really need to learn how to make brunch because whenever people come for brunch, I just panic and over cater madly. It's like buffet at the Four Seasons and everybody's overwhelmed. So I think I need to be taught how to do a kind of simple, nice brunch.

[Ina Garten]

Okay. First, put me to work for popovers.

[Emily Mortimer]

Okay. So for popovers, or Yorkshire puddings, as we call them at home, you can get to work putting a little bit of vegetable oil in the bottom of each of these. Okay.

[Ina Garten]

Like about.

[Emily Mortimer]

I'll do a teaspoon. Like about a teaspoon. Yeah, that's good. That's good. And I am going to put three quarters of a cup of flour into my jug and then some salt. And then you make a little well in the middle, and in it you put your egg. One egg.

[Ina Garten]

So does this go in the oven?

[Emily Mortimer]

So that goes in the oven? Yes. It needs to get piping hot, basically, in order to be able to put that.

[Ina Garten]

Don't do anything until I get back.

[Emily Mortimer]

Okay, I'll wait for you. I'm living out my childhood fantasies.

[Ina Garten]

That's really hot.

[Emily Mortimer]

Of being Delia Smith, but now I get to be Ina Gartner. Okay, so there we go. And then in the milk, you put a little bit of fizzy water.

[Ina Garten]

Okay. So I've got one and a quarter cups of milk, and I'm gonna put it in a quarter cup of fizzy water. Fizzy water.

[Emily Mortimer]

I have no idea what the fizzy water does, but maybe it sounds like.

[Ina Garten]

It would just make it rise.

[Emily Mortimer]

Yeah.

[Ina Garten]

You know, when the heat hits the fizzy water, it just helps it rise.

[Emily Mortimer]

So we're going to make a little bit of a paste with the.

[Ina Garten]

That makes sure it doesn't end up lumpy, right?

[Emily Mortimer]

Yes, exactly.

[Ina Garten]

So can I add the rest while you're whisking?

[Emily Mortimer]

Yeah.

[Ina Garten]

Okay.

[Emily Mortimer]

So we're a good team. We are a good team. So it's very simple. It's really like pancakes that you just have with your. With your roast beef to get all the gravy.

[Ina Garten]

It's a gravy delivery system.

[Emily Mortimer]

It is. And it's. It's a good way of getting kids to want to have roast beef and.

[Ina Garten]

Yeah, they're kind of magical, aren't they?

[Emily Mortimer]

Yeah, they really are.

[Ina Garten]

They're wonderful.

[Emily Mortimer]

The trouble is you have to time it when you. When you're doing the roast dinner. You have to time it perfectly because you don't want a bit like cold pancakes. You don't want. You don't want cold Yorkshire pudding. So they have to come out of the oven at the last minute, just when everything else is.

[Ina Garten]

And so when the. When the roast comes out and it rests, do you put the popovers in?

[Emily Mortimer]

Yeah. See, what my mum would do is when the. As the roast has rest, she would get some of the dripping from the roast and put it in the bottom. So she wouldn't use the vegetable oil, she'd use the dripping from the.

[Ina Garten]

Oh, isn't that from the pizza?

[Emily Mortimer]

It has all that flavor, which is incredible.

[Ina Garten]

It's fabulous. Do you remember this from your childhood?

[Emily Mortimer]

Yes, I do.

[Ina Garten]

That's the thing. I mean, food really kind of recalls wonderful times.

[Emily Mortimer]

Yes.

[Ina Garten]

And you remember Sunday roast from that, right?

[Emily Mortimer]

Totally. And it makes me homesick, makes me want to cry, just making Yorkshire pudding.

[Ina Garten]

So what is it? When it's done in a pan like this, sometimes it's done in squares.

[Emily Mortimer]

Yeah. And that does the same thing. And you just pour it and you just make a, you know, a bigger pan, then you just cut it up and it's the Yorkshire pudding just as much.

[Ina Garten]

But this is more magical.

[Emily Mortimer]

This is more magical. You get individual ones and so you can measure out how many for each guest. But if you've got kids, they want about six each.

[Ina Garten]

Really.

[Emily Mortimer]

Anyway, I think. Let me just make sure that. I think that's basically combined. The last thing I forgot to say was that we've got to put it in the fridge. If it's really cold, when it hits the very piping hot oil, I think it just gets crispier or something. It's more.

[Ina Garten]

So can I put this in the fridge?

[Emily Mortimer]

Yes. So we'll put that in the fridge.

[Ina Garten]

Okay. I'll be right back.

[Emily Mortimer]

Thank you.

[Ina Garten]

So how long does it stay in there?

[Emily Mortimer]

So just as long as it takes to get everything else ready and make the gravy and get the table made.

[Ina Garten]

And drink a glass of wine. I thought we, you know, we had time. I mean, we just had to.

[Emily Mortimer]

We've got to.

[Ina Garten]

Cheers.

[Emily Mortimer]

Cheers.

[Ina Garten]

I love cooking with you.

[Emily Mortimer]

Me too.

[Workday Go Announcer]

Thank you.

[Emily Mortimer]

Thank you.

[Ina Garten]

So what's your favorite entertaining? Do you like big parties, small parties?

[Emily Mortimer]

I like both. It's like. But it is like putting on a sort of performance in a way. It is. So it's a whole thing where you're kind of presenting, you're doing a show, and so it always comes with all the kind of nerves and terror of putting on a play. But I do love it.

[Ina Garten]

Food is really about taking care of people, but it's also about if you cook, everybody shows up.

[Emily Mortimer]

Getting people together.

[Ina Garten]

Getting people together.

[Emily Mortimer]

Yeah. Well, it's so interesting that they. It seems to be that the more the research they do into sort of happiness, whatever that means. It seems like eating together it has turns out to be something that's incredibly important for your mental health.

[Ina Garten]

Isn't that interesting?

[Progressive Insurance Announcer]

Yeah.

[Emily Mortimer]

Eating with the people that you love and trying to make a point of doing that as much as you can, I think is.

[Ina Garten]

A friend of mine writes about mattering that we, the people that are the happiest feel that they matter. And that's what you do in a group.

[Emily Mortimer]

Yes.

[Ina Garten]

Is you matter to everybody there. You matter to your family and your kids and what you're doing matters.

[Emily Mortimer]

Yeah.

[Ina Garten]

And that's exactly.

[Emily Mortimer]

It's about keeping people happy. I feel like what you do is so great because you make it. The food is so important, but it's second to the experience of being there and being together. And that's what it's so wonderful. Your books. My son went off to college and took all your cookery books.

[Ina Garten]

So flattered.

[Emily Mortimer]

But it really is so. It's just such an indicator of something that this 19 year old kid has gone off to college and all he wanted from home was your cookery books.

[Ina Garten]

Your cookery books. My cookery books.

[Emily Mortimer]

Because they're just for everybody. They are so accessible and so easy to do and. Yeah. Just really amazing.

[Ina Garten]

Have you ever had any cooking disasters?

[Emily Mortimer]

Oh my goodness. I mean there's always a disaster, but there's one that I remember particularly just from being out here because my in laws live at here. And there was one Thanksgiving and it was quite early on in my. In my marriage and everybody was meant to bring something to the Thanksgiving and I decided I was gonna make a Julia Child's apple pie.

[Ina Garten]

Wow.

[Emily Mortimer]

And I hadn't made one of her recipes before, but they're quite involved.

[Ina Garten]

And pages and pages and pages.

[Emily Mortimer]

It's like reading a novel. And I. So I. But I did it and I was like this is going to be the most brilliant thing and I'm going to really wow them all. And I made two of the most exquisite apple pies and I got them all ready and I put them in the back of the car and it was just like I've never made anything more impressive than these things in my life. I was so proud of myself. And I drove. It was only 10 minutes from our little place along the windy place at Rhodes and Springs, and I had to put my foot on the brake. There was a car coming quite fast in the opposite direction. But it was a new car, so I had no idea how sensitive these brakes are. I put my foot on the brakes and both apple pies just went flying across the road across the car.

[Ina Garten]

It was all over you?

[Emily Mortimer]

All over me, all over the car. Looked like I'd committed a murder. A sort of apple pie murder right at the house, just covered in apple pie. With these, I've managed to sort of shove some of it back in the dish and say, I'm so sorry. And they've never forgotten it.

[Ina Garten]

You think the batter's ready? Yes.

[Emily Mortimer]

I can't wait. Let's see.

[Mint Mobile Spokesperson (Ryan Reynolds)]

Dude, did you order the new iPhone 17 Pro? Got it from Verizon, the best 5G network in America. I look so good.

[Ina Garten]

You look the same.

[Mint Mobile Spokesperson (Ryan Reynolds)]

But with this camera, everything looks better. Especially me.

[Ina Garten]

You haven't changed your hair in 15 years.

[Progressive Insurance Announcer]

Selfies check please.

[Mint Mobile Legal/Disclaimer Voice]

With Verizon, new and existing customers can get the new iPhone 17 Pro. Designed to be the most powerful iPhone ever. Plus a new iPad and Apple One with eligible phone Trade in and unlimited Ultimate Best 5G Source Route Metrics Data United States 1H 2025 All Rights Reserve, Trade in and additional terms apply for all offers. See verizon.com for details.

[Workday Go Announcer]

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[Mint Mobile Spokesperson (Ryan Reynolds)]

Hey, Ryan Reynolds here for Mint Mobile. Now I don't know if you've heard, but Mint's Premium Wireless is $15 a month. But I'd like to offer one other perk. We have no stores. That means no small talk. Crazy weather we're having.

[Emily Mortimer]

No, it's not.

[Mint Mobile Spokesperson (Ryan Reynolds)]

It's just weather. It is an introvert's dream. Give it a [e-mail] switch upfront.

[Mint Mobile Legal/Disclaimer Voice]

Came in a $45 for 3 month plan. $15 per month equivalent required. New customer offer first 3 months only, then full price plan options available, taxes and fees extra.

[Paige Desorbo]

See mintmobile.com hey, I'm Paige Desorbo and I'm always thinking about underwear.

[Hannah Berner]

I'm Hannah Berner and I'm also thinking about underwear, but I prefer full coverage. I like to call them my granny panties.

[Paige Desorbo]

Actually, I never think about underwear. That's the magic of Tommy John.

[Hannah Berner]

Same. They're so light and so comfy. And if it's not comfortable, I'm not wearing it.

[Paige Desorbo]

And the bras, Soft, supportive and actually breathable.

[Hannah Berner]

Yes. Lord knows the girls need to breathe. Also, I need my PJs to breathe and be buttery, soft and stretchy enough for my dramatic tossing and turning at night. That's why I live in my Tommy John pajamas.

[Paige Desorbo]

Plus, they're so cute because they fit perfectly.

[Hannah Berner]

Put yourself on to Tommy John.

[Paige Desorbo]

Upgrade your drawer with Tommy John. Save 25% for a limited time at tommyjohn.com comfort See site for details.

[Ina Garten]

It's doing its thing. See the bubbles? Because there's no leavening in it. It's just the bubbles.

[Emily Mortimer]

The bubbles that make it rise.

[Ina Garten]

Bubbly water. Okay, so should I get the pan?

[Emily Mortimer]

Be careful because it's going to be very.

[Ina Garten]

Okay. I mean, I shouldn't spill all this hot oil all over everything. It's hard. These huge mitts, they're like opera length mitts. Okay, here we go.

[Emily Mortimer]

Okay. Should I pour? Yeah, I think you're the expert. Pour.

[Ina Garten]

I don't know if I'm the expert, but I'm going to do it anyway. Oh, look at that. Wow.

[Emily Mortimer]

That's exactly what you want to have happen, the bubbling.

[Ina Garten]

And I bet the bubbly water has a lot to do with that too.

[Emily Mortimer]

Yeah.

[Ina Garten]

And you want to do this fast too, right?

[Emily Mortimer]

Yeah. You got to do it fast, bake and go back in the oven quickly. Okay.

[Ina Garten]

Okay.

[Emily Mortimer]

Can you do that? Should I open the oven?

[Ina Garten]

Yeah. It's a two person job.

[Emily Mortimer]

Wow.

[Ina Garten]

Scary food. Oops.

[Emily Mortimer]

Brilliantly done.

[Ina Garten]

Yeah. You want them back fast?

[Emily Mortimer]

Yeah.

[Ina Garten]

This is very exciting. So it's 475.

[Emily Mortimer]

Yes. For 15 minutes.

[Ina Garten]

Okay. And then we're going to have hot popovers. I can't wait.

[Emily Mortimer]

Me too.

[Ina Garten]

Okay, I think the popovers are ready. We need a drum roll, don't we? Oh, that was good.

[Emily Mortimer]

Let's see.

[Ina Garten]

Oh, my God, look. Great.

[Emily Mortimer]

They look great. Wow.

[Ina Garten]

Look what you made.

[Emily Mortimer]

Oh, look how fabulous. They're perfect.

[Ina Garten]

Oh, my God. They're perfect.

[Emily Mortimer]

They're never this good. It's your influence.

[Ina Garten]

And do we just take them out?

[Emily Mortimer]

Yeah.

[Ina Garten]

What did I have to do?

[Emily Mortimer]

I don't know. You're the magic.

[Ina Garten]

My pouring.

[Emily Mortimer]

Maybe you need a. Like this?

[Ina Garten]

A little special.

[Emily Mortimer]

Yeah.

[Ina Garten]

No, they come out perfectly.

[Emily Mortimer]

Look at this, look at that.

[Ina Garten]

Do you need two?

[Emily Mortimer]

Yeah. Why not? And we have to imagine this drenched in gravy. It's very good.

[Ina Garten]

Is it good? Yeah, if you do say so yourself.

[Emily Mortimer]

If I do say so myself. But I'm giving you the credit. Isn't that good? So good.

[Ina Garten]

Exactly. That you put this batter in and it just comes out like that? It's just great. Okay, next, I'm going to show you how to make a very American brunch board. And there's no cooking at all.

[Emily Mortimer]

Excellent.

[Ina Garten]

It sounds wonderful. The thing about boards is it has to have some organization. Otherwise it looks like a dog's breakfast. And this story I always tell is my late friend Anna Pompa owned Loaves and Fishes, was standing next to me while I was doing a fruit and cheese board. And I did the whole thing. I don't know what it looked like. I was very new to this. And she was very elegant. And she said, okay, now take everything off the board. I was like, okay, took everything off. She said, put the grapes in the middle, put the cheese around, put a little fruit on, and then stop yourself. So it's both abundance and restraint at the same time. So that's what I always do. How about if you hand me the grapes?

[Emily Mortimer]

The big or the big bunch?

[Ina Garten]

The big one.

[Emily Mortimer]

Yeah, There we go.

[Ina Garten]

And also, you want kind of like sumptuous, so not exactly in the middle because you want it to look kind of casual.

[Emily Mortimer]

Yeah.

[Ina Garten]

And then cheese and ham. And I like to slice it a little bit so that it has a feeling of accessibility.

[Emily Mortimer]

Yeah.

[Ina Garten]

So it's not.

[Emily Mortimer]

Invites people in.

[Ina Garten]

And then do you want to do the ham? Kind of like that doesn't even have.

[Emily Mortimer]

To be rolled just like that.

[Ina Garten]

Okay, perfect. And then maybe I'll do some clementines. And then I just put it out in the middle of the table, and everybody can just help themselves.

[Emily Mortimer]

And that's it.

[Ina Garten]

And you can serve coffee or wine or whatever you like, but the key is to put blocks of color. I've got some sliced melon and just. And then everybody can just, like, help themselves. Does that look okay?

[Emily Mortimer]

It looks absolutely.

[Ina Garten]

So far, so good.

[Emily Mortimer]

So far, so good.

[Ina Garten]

And then some scones that you just get them at a bakery. I mean, if you want to, you can make them yourself, but you can also just get them at a bakery.

[Emily Mortimer]

Yeah.

[Ina Garten]

So these are some muffins. They're carrot muffins.

[Emily Mortimer]

Oh, my goodness. That looks so great.

[Ina Garten]

It looks good, doesn't it?

[Emily Mortimer]

Yes.

[Ina Garten]

And it looks like you went to trouble.

[Emily Mortimer]

Yeah.

[Ina Garten]

And you. And I know I didn't make Any. I didn't do anything. You just had a range of strawberries. I think we need some strawberries here and then just pile stuff up. Where should we put the strawberries?

[Emily Mortimer]

God, I don't know.

[Ina Garten]

Like right here. Maybe here and maybe in the front too. Yeah. Yeah, that's cool. Great. So it looks very luxurious and inviting, doesn't it?

[Emily Mortimer]

But it doesn't look forbidding.

[Ina Garten]

Yeah. And that's the other thing, is that it looks like you can dive in without messing it up too much.

[Emily Mortimer]

You can have brunch in like.

[Ina Garten]

How's that?

[Emily Mortimer]

Five minutes flat.

[Ina Garten]

We're a good team. What a great day for this.

[Emily Mortimer]

Oh, it's perfect. It's heavenly.

[Ina Garten]

I don't want to leave if you don't, don't. I don't mind. And you know what's really great is that you're not like sweating in the kitchen to do this and you still can have a good time.

[Emily Mortimer]

Cheers to that and cheers to you.

[Ina Garten]

Thank you so much.

[Emily Mortimer]

Thank you for having me.

[Ina Garten]

Come back soon and often.

[Emily Mortimer]

Nothing's going to stop me.

[Ina Garten]

Oh, good. I'll drink to that. How fabulous was that? If you love this episode of Be My Guest, the podcast with me, Ina Garten, please make sure to rate and review us on Apple podcasts. It would mean so much to me. Thanks. Cheers. Cheers.

[Mint Mobile Spokesperson (Ryan Reynolds)]

Dude, did you order the new iPhone 17 Pro? Got it from Verizon, the best 5G network in America. I never look so good.

[Ina Garten]

You look the same.

[Mint Mobile Spokesperson (Ryan Reynolds)]

But with this camera, everything looks better. Especially me.

[Ina Garten]

You haven't changed your hair in 15 years.

[Progressive Insurance Announcer]

Selfies check please.

[Mint Mobile Legal/Disclaimer Voice]

With Verizon, new and existing customers can get the new iPhone 17 Pro, designed to be the most powerful iPhone ever. Plus a new iPad and Apple One with eligible phone trade in and unlimited ultra best 5G source route metrics data United States 1H 2025 All Rights Reserve, trade and additional terms apply for all offers. See verizon.com for details.

[Workday Go Announcer]

Think enterprise software is too costly, too complex and takes too long to get up and running? Think again. Workday Go makes simplifying your small or mid sized business simple. HR and finance together on one powerful AI platform right at your fingertips. Workday Go gets you live fast and fits the needs of your business. Find out what workday Go can do for you. Go with Workday Go.

[Paige Desorbo]

Hey, I'm Paige Desorbo and I'm always thinking about underwear.

[Hannah Berner]

I'm Hannah Berner and I'm also thinking about underwear, but I prefer full coverage. I like to call them my granny panties.

[Paige Desorbo]

Actually, I never think about underwear. That's the magic of Tommy John. Same.

[Hannah Berner]

They're so light and so comfy. And if it's not comfortable, I'm not wearing it.

[Paige Desorbo]

And the bras? Soft, supportive and actually breathable.

[Hannah Berner]

Yes. Lord knows the girls need to breathe. Also, I need my PJs to breathe and be buttery, soft and stretchy enough for my dramatic tossing and turning at night. That's why I live in my Tommy John pajamas.

[Paige Desorbo]

Plus they're so cute because they fit perfectly.

[Hannah Berner]

Put yourself on to Tommy John.

[Paige Desorbo]

Upgrade your drawer with Tommy John. Save 25% for a limited time at tommyjohn.com comfort See site for details.

[Progressive Insurance Announcer]

This episode is brought to you by Progressive Insurance. Do you ever think about switching insurance companies to see if you could save some cash? Progressive makes it easy to see if you could save when you bundle your home and auto policies. Try [e-mail] Progressive Casualty Insurance Company and affiliates. Potential savings will vary. Not available in all states.