Jessie Ware: Recipes To Upgrade Your Table Manners

Your favourite mother-daughter duo is back with some delicious dishes to impress the guests around your table.

Jessie and Lennie Ware have created two #perfectpairing recipes for Ocado to mark the launch of the full M&S Food range.

Marmalade Chicken


  • 6 chicken thighs (skin on or off)
  • 3 heaped tablespoons of thick cut marmalade
  • 1.5 Tablespoons whole grain mustard
  • Juice of one large orange
  • 1 orange cut in thin circle slices with skin on
  • Juice of one lemon
  • 1.5 tablespoon of soy sauce
  • 1 tablespoon olive oil
  • Pepper to season
  • Optional 1 red chilli finely sliced, seeds removed


  1. Preheat the oven to 180 fan.
  2. Combine all the ingredients apart from the orange slices in a bowl, mix thoroughly.
  3. Place the chicken thighs in a baking tray and coat thighs with the mixture. Add a grind of pepper.
  4. Cook for 50 mins. Half way through, scatter the orange slices around the baking tray. If the chicken is browning too quickly place an orange slice over the thigh or put some tin foil over the tray.
  5. Garnish with the finely sliced red chilli and serve with green beans, tenderstem broccoli and either rice or mashed potato.

Miso & Chocolate Cookies


  • 250g melted butter
  • 200g light brown sugar
  • 100g caster sugar
  • 2 tablespoons White Miso
  • 350g plain flour
  • 2 eggs and 1 extra egg yolk
  • 3 tablespoons toasted white or black sesame seeds
  • 200g white chocolate chips (optional swap out 50g of white chocolate for 50g dark chocolate chips)
  • 1.5 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda


  1. Melt the butter in a pan or microwave (you can use room temperature butter though).
  2. Cream the butter and the sugar together with a whisk, until it changes to a paler colour.
  3. Add the eggs and egg yolk to the butter and sugar and whisk for a minute. Stir through the miso paste.
  4. Add all dry ingredients to the mixture and stir to combine along with the chocolate.
  5. Toast the sesame seeds in a pan for a couple of minutes until they turn to a golden brown colour, then add to the mixture.
  6. Cover the mixture with clingfilm and let it chill in the fridge for at least an hour. Overnight even better! Preheat the oven to 160 fan.
  7. Spoon the dough into generous and relaxed walnut sized balls onto baking paper on a baking tray. Leave them in ball shape and keep a generous space between the balls. Put into the oven and bake about 6 cookies at the time for 10-12 minutes, turning the tray around half way through if browning one side too quickly.
  8. After 12 minutes, take them out of the oven and let them sit on the pan for a few minutes, then transfer onto a wire rack to cool. They may seem underdone in the middle but that will give the chewiness when they cool down.