Amounting to Something with Jojo Barr (House Nine)

This week, I am honoured to bring you a conversation with a major girl crush of mine, the one and only Jojo Barr. Jojo is an incredibly talented interior designer and entrepreneur who's taken the industry by storm with her distinct style, which blends a classic aesthetic with a modern sensibility. The result is timeless interiors that don't just look aspirational and iconic, but feel cosy and inviting too.

With House Nine, her Notting Hill interior design studio, Jojo and her team have tackled anything from high-end residential projects and hotels to producing their own homeware ranges, both in-house and in collaboration with leading brands in the industry.

One of the beautiful interiors designed by Jojo and her Design studio House Nine.

In 2019, a busy working mom with a newborn baby, she also founded the fashion brand The T Store, after observing a gap in the market for accessible but beautifully made everyday wardrobe essentials.

Last year, Jojo also started her own incredibly successful podcast, The Ins and Outs, which runs with her co-host, the landscape design extraordinaire and her good friend, Pollyanna Wilkinson.

In each episode, Jojo and Polly dissect design themes and answer listener queries on all things interior and garden design. As a self-declared innie aspiring to be an outie, I myself have learned so much from listening to it.

In today's chat, Jojo will be sharing with us her incredibly personal and interesting journey, from the little girl who was told by a school teacher she would never amount to anything, to ultimately gaining her confidence back and, with it, roaring success.

For Jojo, I prepared an Italian feast – a selection of my favourite dishes: Sicilian Caponata with roasted Delica Pumpkin and Burrata, Focaccia alle Olive and for Dessert, a twist on the classic Tiramisù, made with Avantcha’s Majestic Earl Grey instead of Coffee (a revelation if you ask me!).

You’ll find the recipes below. Enjoy!

Follow Jojo on:

Instagram @houseninedesign

Website housenine.co.uk

Jojo's Fashion line: The T Store

Jojo and Polly's podcast The Ins and Outs

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Aubergine Caponata

Serves 4
Prep time: 15 mins
Cooking time: 45 mins

Ingredients:

• 1 Aubergine (large)

• 2 Celery stalks 

• 1 White onion

• 400 gr Tomato puree 

• 40 gr Capers, rinsed

• 60 gr Green olives, pitted & halved

• 40 gr Pine nuts, toasted

• 1 tbsp White wine vinegar

• 1 tbsp Sugar

• 1 tbsp Tomato concentrate 

• handful Parsley, finely chopped

Method

1. Slice the aubergine in half lengthways, then cut into 2cm chunks. Place the chunks in a bowl, sprinkle generously with coarse sea salt, and let them sweat for at least 30 minutes. This will draw out any excess moisture and bitterness.

2. Rinse the aubergine chunks thoroughly under cold water, then pat them dry with a kitchen towel. Toss them in a bowl with plenty of olive oil until they’re well coated. Spread the pieces on a roasting tray and bake at 180°C (350°F) for 20-30 minutes or until golden on the outside and soft inside.

3. Slice the celery into 5mm pieces and parboil in boiling water for 5 minutes. Drain and set aside.

4. Slice the onion and add it to a deep-sided pan with a splash of olive oil. Fry over medium heat, then reduce the heat to low, cover with a lid, and cook for 10 minutes until the onions are soft and translucent.

5. Add the celery, green olives, capers, and tomato purée to the pan with the onions. Stir well and let it cook on low for 15 minutes.

6. In a small bowl, mix the tomato concentrate, sugar, and vinegar until combined. Pour this into the pan and cook for an additional 5 minutes, allowing the flavours to meld.

7. Once the aubergines are roasted, add them to the pan. Stir everything together gently, then allow it to cool slightly. Finish with toasted pine nuts and a handful of chopped parsley for garnish.

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Roasted Delica Pumpkin with Burrata

Serves 4
Prep time: 15 mins
Cooking time: 40 mins

Ingredients:

• 1 Delica pumpkin

• 1 tsp Smoked paprika

• 1 Burrata

• Salt & Olive oil

• Fresh Parsley, thinly chopped

• 1 handful of toasted pine nuts

Method:

1. Cut the pumpkin into thick half moons (approx 2cm), skin on. Discard the seeds and lay the slices on a baking tray.

2. In a small bowl, mix the smoked paprika with 4 tbsp of olive oil. Brush onto the pumpkin slices.

3. Cook in the oven at 180°C fan for approx. 30-40 mins, until both the skin and flesh of the pumpkin are soft. Take care to turn the slices mid-way through and brush again with the paprika-infused oil.

4. Serve on a platter, scatter the fresh burrata, parsley and toasted pine nuts on top.

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No-knead Focaccia alle Olive

Focaccia alle olive is a childhood favourite of mine. I followed the excellent Emma Fontanella’s recipe and I have to say it was so easy and satisfying to make! For more detailed explanations and to see step-by-step photographs and videos check out Emma’s website.

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Earl Grey Tiramisù

makes 8 portions

Ingredients:

• 400 gr Savoiardi (better if Vicenzovo)

• 5 Medium eggs (super fresh)

• 500 gr Mascarpone

• 120 gr Caster Sugar

• 250ml strong Earl Grey tea, cooled

• 1tbsp Vanilla extract

• 2 tbsp Unsweetened Cocoa powder

• 1 Lemon (juice)

Method:

1. Take the eggs out of the fridge 1 hour before using them, and the mascarpone 15 minutes before, to let it soften. Drain any excess liquid from the mascarpone.

2. Steep the Earl Grey tea for 5-6 minutes, then pour into a shallow dish. Let it cool completely.

3. Carefully separate the egg whites and yolks into two large bowls. Ensure no yolk gets into the whites, or they won’t whip properly.

4. Add the sugar and vanilla extract to the bowl with the egg yolks. Using an electric mixer, whisk for a few minutes until the yolks are very pale and creamy.

5. Gently fold the mascarpone into the yolk mixture until smooth and creamy.

6. Add a couple of drops of lemon juice to the egg whites—this helps with stability and reduces the "eggy" flavour. Whip the egg whites until stiff peaks form.

7. Using a spatula, gently fold the whipped egg whites into the mascarpone mixture in batches, with a circular motion from bottom to top. The cream should be light and airy.

8. Prepare each glass by spreading a thin layer of the cream mixture on the bottom.

9. Break two Savoiardi in half before briefly dipping them in the tea on both sides. Arrange them into the glass, curved side up, tightly packed to form a solid layer.

10. Add another spoonful of the mascarpone cream over the Savoiardi. Dust a fine layer of cocoa powder over the cream using a sieve.

11. Repeat steps 9 and 10 for a second layer, ending with a layer of cream on top (leave the final cocoa dusting until later).

12. Cover and refrigerate for at least 8 hours to let the flavours meld.

13. Just before serving, dust the top with the remaining cocoa powder.

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