24/12/2016 Saturday Kitchen


24/12/2016

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Transcript


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Good morning, and happy happy Christmas, we have a star-studded

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line up of chefs, guests and recipes for you on this very special day.

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Let's get cooking.

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This is Christmas Saturday Kitchen.

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Welcome to the show.

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We've already got our Christmas jumpers on and we hope you have too.

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Look, mine does this.

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Ho, ho, ho.

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Cooking with me in the studio this Christmas Eve,

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the delightful Olia Hercules, who is bringing a touch

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of the Ukraine yuletide to the proceedings.

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And also joining us, the fantastic Theo Randall,

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who is dishing up a festive Italian feast.

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Good morning to you both.

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Olia, I love your sparkles.

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Thank you very much.

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Very nice.

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Your Christmas jumper, it is not really a Christmas jumper is it?

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Happy Christmas John.

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It is a very subtle Christmas jumper, it is not maybe

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as appealing as yours.

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I thought I might have a bit of fun with it.

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Olia, you are cooking first, what you going to make?

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I am making mushroom and chestnut and apple stuffed pyrizhky,

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which are really beautiful brioche-like stuffed

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buns from Ukraine.

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From the Ukraine.

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And then we can discuss the difference between pyrizhky

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and all the others, because they are all similar.

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With pleasure.

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Very exciting indeed.

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Festive Christmas Eve bun, wonderful.

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Theo, what you going to cook for us?

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I am cooking delicious hen pheasant, so pheasant wrapped in pancetta,

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stuffed with rosemary.

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I am going to cook it with celeriac and I am going to roast it in milk.

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And then we will serve it with cavolo nero, so very

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interesting flavour afterwards.

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You have milk and celeriac and the pheasant all together?

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When it cooks down, you get this incredible sauce with the celeriac.

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It is like lumpy and gives a lovely flavour.

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It sounds delicious.

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A wonderful festive feast from both of you.

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We have some gifts from the BBC archive too.

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There is Christmas recipes from Rick Stein, Nigella Lawson,

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Tom Kerridge and Nigel Slater.

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Our special guest today is an actress who has swapped life

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as an insecure university student in Fresh Meat to become

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a 1960s nurse in the BBC drama Call the Midwife.

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She is starring in the Christmas Day special.

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Please welcome Charlotte Richie.

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Good day Charlotte.

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Happy Christmas Eve.

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And to you too.

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Thanks for coming in.

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Thank you for having me.

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A Christmas Day special, is there something very special

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about the Christmas Day special?

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Yes, it is longer, is the first thing.

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It is also, this one is particularly special,

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because it is filmed in South Africa.

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You have to tell me more later on, which is great.

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What sort of cook are you?

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Absolutely terrible.

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I have three things I cook.

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A fry up, a stir-fry and roasted vegetables.

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That is all right.

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That is a pretty good repertoire.

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That would be all right.

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You are here also not just to celebrate Christmas Eve,

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but you are going to face your food heaven and hell.

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What would your food heaven be?

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Pretty much anything chocolate is fine by me,

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it's best thing I will eat.

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You love chocolate.

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I do.

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And your hell?

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My hell is Christmas cake.

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Christmas cake or Christmas pudding.

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It is Christmas Eve, Charlotte!

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I know, I am dreading it.

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This is one of those great dilemmas, you know,

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chocolate or Christmas pudding.

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Heaven and hell, there we are.

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So, for food heaven I am going to make you a delicious chocolate

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mousse with a hot chocolate sauce.

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Using dark chocolate, brandy and cream, I will whip up

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a mousse and serve it on top of a baked praline biscuit and pour

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over a rich hot chocolate sauce that melts the praline.

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You get chocolate and caramel all together.

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You could be facing food hell and that is Christmas pudding.

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I will make you the ultimate Christmas pudding dessert.

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Mixing left-over Christmas pudding with vanilla ice cream, brandy,

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and serve it with almond and marzipan puddings,

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and we will have to wait until the end to find out which one

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Charlotte gets.

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We can catch up and talk about Call the Midwife,

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Christmas special and you later on, in the meantime we are

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going to make some food.

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We wanted to feed you.

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Olia, time for something festive, some festive buns.

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What you going to make?

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I am going to stuff some brioche buns, well, kind of brioche,

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with wild mushrooms, chestnut mushroom,

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chestnuts, a lovely apple and onion and cinnamon.

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These are called?

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Pyrizhky.

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Pyrizhky.

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What do we have to do?

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Basically I am going to dice this onions, and I am

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going to make the filling.

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If you don't mind making the dough, that would be amazing.

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OK, so what I have do is make the dough.

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We have to slightly warm the milk, then we have honey and yeast,

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and we are just going to mix it together and let it activate a bit,

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then add the salt and two egg yolks, and then you gradually add,

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add the butter first, a bit of melted butter.

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It is enriched dough, and then you add the flour into the liquid.

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I can do that while you chop away.

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So You want egg yolks only?

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Egg yolks please.

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I have to get this sorted out.

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Yeast, honey, salt, milk.

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I will do that first.

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Thank you.

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You are, are you Ukrainian?

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Yes, a big mix, but mostly Ukrainian, I suppose, yes.

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Tell me about Ukrainian food.

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It very regional.

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Everybody puts eastern Europe into one basket,

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but even within each country it is different.

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This is more of a western Ukrainian dish, where they have forests,

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so they have all these beautiful apples and beautiful

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mushrooms there.

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In the south of Ukraine, it is almost more Mediterranean in a way.

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So beautiful tomatoes, aubergines, things like that.

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Am I right in saying that for the Ukraine

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and around those areas, that Christmas Eve

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is really special?

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It is, it is very special indeed.

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Well, actually, Catholics obviously celebrate it tonight,

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but orthodox celebrate it on 6th January.

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Right, so Christmas Eve, the feast is happening.

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The feast, really big feast.

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12 dishes.

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Is that right, 12 dishes of Christmas?

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Yes.

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Is this one of them?

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It is kind of a thing we do at home.

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In fact, my mum, you are supposed to have a pescatarian feast,

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but my mum actually stuffs this with fermented cabbage

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and slow cooked pork, which is a bit, yes,

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not so traditional.

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I am making a vegetarian version today because I

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thought it would be nice.

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So you have mushrooms, you have apples, and you have got

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lots and lots of spices there.

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It is cinnamon.

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Just cinnamon.

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Just a touch of it as well.

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Just a touch of it as well.

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Not too overpowering, because we want to taste

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the mushrooms and apple.

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Do you have a sort of a childhood memory of the first time

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you ever ate these?

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Yes, I guess.

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You think those lovely sort of festive buns and festive things,

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do you not remember the first Christmas things you ate?

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Do you not remember what the first Christmas...?

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I always remember my mum's mince pies are legendary,

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and she has this kind of short crust pastry that is not that sweet,

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but the filling is really sweet.

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I used to take the lid off and put brandy Buttner in the top.

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How old were you when wow were having brandy butter?

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Too young!

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I think memories are great like that.

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So this dough, you make the dough like that,

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and because it is yeast, it has to prove, does it?

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Yes, it is going to prove for like, until it doubles in size.

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All of that butter goes in?

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It is a really rich dough.

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The best recipes get created by mistakes almost,

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so my mum had left over dough.

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She adds vanilla to this, a tiny touch.

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And she was supposed to fill it with a sweet filling,

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and then we had that pork and fermented cabbage thing left

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over, with spices, and she filled them and it was the best thing

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I've ever had.

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You could use this for a sweet filling

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as well as a savoury filling.

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Exactly.

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So you just use apple, cinnamon and sugar.

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Yes.

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Sounds good.

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Take that and that will go across and that is going to prove

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and double in size.

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So cook your mushrooms over quite a high heat.

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I want to get a nice colour on them to get a richer flavour.

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Right.

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So when you use mushroom, what sort of mushrooms do you use?

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So I have some chestnuts, mainly for texture, and then I have

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wild mushrooms for flavour, but you can go with

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whatever you like.

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It is not a set recipe, play round with it.

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Get what ever mushrooms you want, as much flavour as you can.

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These stoves sometimes are a bit funny, you need to give

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them a bit of welly, turn them up.

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A welly?

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A bit of welly, like a bit more ferocity.

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You learn something every day!

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Onions and mushrooms and apples and chestnuts,

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I suppose we associate that with the stuffing of

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the inside of a turkey?

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Do you?

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Cool.

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Onions, apples...

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Stuff goose with it.

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Yes, delicious, absolutely.

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So you are really making a stuffing for a bun which could be used

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as a stuffing for anything.

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A bit more noise going on, which is good.

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You can add a bit of buckwheat, slightly cooked buckwheat into this,

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it would be lovely.

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They all cook off.

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I have my dough here, the dough that has risen,

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do I knock that back?

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Yes, please.

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So yeast dough, when it rises, you have to be able to knock it back

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and it takes the air back out of it.

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Make sure you get covered in flour!

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Do you like my Santa jumper?

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Yes, I particularly love it.

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Very hipster.

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Charlotte said it is really bad and that is why it is really good.

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Exactly.

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That is exactly how bad it is.

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Terrible.

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Mine, I was given advice by my friends that it was lovely,

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and I thought that is probably the worst thing about it,

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it is quite a nice jumper.

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That is the problem with Christmas.

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It needs to be huge and terrible, like that one.

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How many balls...

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Thanks very much.

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I appreciate that.

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Just a big Santa face.

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How many balls am I going to get out of this mixture here?

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Do 100g balls, that would be 100g.

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So six?

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Yes.

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Fine, let us do that.

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Or eight.

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OK, so that is that, then you put apple in there?

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Yes, just diced.

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It smells amazing.

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So oniona, if you have time at home give them about 15 minutes to really

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kind of mellow and become soft and lovely.

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They are like that.

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Roll with it.

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In you go, drop your apples in and you keep it separate.

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Interesting.

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Only because I want these to get good colour, basically.

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Do not overcrowd the pan, do it in batches.

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So they are all frying away, and they take a good sort

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of 15 minutes or so, and you have the mixture we made

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before, in the full knowledge that the mixture has to be

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cold, doesn't it.

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Yes.

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Because you can't put a hot mixture inside a dough bun.

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You can't.

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Otherwise it will melt.

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Yes.

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What do I do, roll them in balls?

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Roll them in a ball and do it how you would do with bread,

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make it smooth, make a really nice smooth surface.

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So I am going to add the chestnuts to my onions and then

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a bit of garlic as well.

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Right.

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Tell me, when you, with things like this, how we pronounce it?

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Pyrizhky.

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With the pyrizhky, do you travel and research,

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how do you get the inspiration?

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My family.

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But yes, travel and research, but very natural.

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Because your first book is called?

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Mamushka.

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Which is actually a phrase used in the Adams Family.

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Yes, it is.

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You join these together now.

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That is cooked?

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Now season it really well.

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You have to really season, and pepper, I don't use pepper

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as a seasoning normally.

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If I use it, I use it as a spice.

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So put quite a big kind of pinch in there, to give it a bit of heat.

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So lots and lots of pepper.

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A pinch of cinnamon, not too much.

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That goes in.

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Good.

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Boom.

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Join them together and that is your filling done.

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Fantastic.

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What you will do is show me how to make one of these buns,

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then I will follow you on.

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Sure.

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Let me take these out of the way.

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Thank you very much.

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Go from there.

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That is good.

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How do you make these buns?

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So I will show you, so we basically we take a piece of dough.

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There is my dough there.

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And I need a rolling pin.

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A rolling pin?

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It is over here.

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You got one?

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That is cool.

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I can borrow a bit of your flour.

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Flour your surface really well.

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Flour the top of the kind of dough as well.

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And while you make these I will bring them out of the oven.

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Then you roll it out into a roughly 15 centimetre disk.

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And this dough, I know it will feel really soft but it is forgiving,

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and you can put quite a lot of filling into it as a result.

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Right.

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Because you can stretch it.

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It is very malleable.

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So we will take a spoon, which is over there.

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Those buns smell amazing.

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Don't they smell fantastic.

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The other thing is that lovely smell of Christmas.

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Onions and chestnuts and apples and cinnamon

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and all those things which - and amazing all across

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the world you get the same.

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We talk about the Ukraine, the UK, where ever you go,

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there seems to be that wonderful smell of Christmas.

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So quite a lot of filling.

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You want it to be tasty, but the dough is tasty as well.

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So look, and then that is it, then you pinch it together, like that,

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as you would for Polish buns.

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Then a bit of flour here.

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Flip it over.

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And that is it.

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What is clever, you put the seam underneath and then it

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goes on a baking tray.

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So how would you serve those?

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I really like it with hot sauce.

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The Ukraine meets Asia.

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Really it is good for breakfast, lunch, anything.

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Look at that.

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The smell in here is amazing.

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Remind us what you made?

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I made pyrizhky stuffed with wild mushrooms,

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chestnuts and apples.

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Amazing.

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She

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It's time for Christmas Eve feasting.

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I love Christmas Eve.

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Bring those over here.

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I really do.

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And things like this, I just think, you know,

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buns and bits and stuffing and mushrooms and chestnuts...

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I love Christmas.

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Do you know why, I'm just a proper kid at heart.

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I am salivating. This smells so good.

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I am taking this. It is too big.

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What do you reckon?

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Eat disgracefully.

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That's it. Eat disgracefully.

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That's more like it.

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That's fantastic.

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Of course, we need wine to go with the outstanding dish.

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We sent Jane Parkinson to Manchester to explore the Christmas markets

0:15:120:15:15

and to choose us a festive wine.

0:15:150:15:17

And we've loosened the purse strings because today is almost Christmas.

0:15:170:15:22

It's the last day before Christmas and I am here in Manchester to do

0:15:300:15:33

a little last-minute shopping.

0:15:330:15:34

So before I find today's wines, let's see what this award-winning

0:15:340:15:37

market has to offer.

0:15:370:15:45

I confess I wasn't quite sure what to expect

0:15:580:16:00

when I made Olia's pyrizhky.

0:16:000:16:03

It's delicious and the down-to-earth nature of this recipe takes me

0:16:030:16:06

to a wine that is fresh and fruity.

0:16:060:16:09

Something like this Chinon from France would be

0:16:090:16:11

a delicious option.

0:16:110:16:13

However, with the earthy mushrooms and chestnuts in the filling,

0:16:130:16:17

I'm thinking of one grape in particular,

0:16:170:16:19

and that's Pinot noir.

0:16:190:16:20

So I've chosen this Sancerre Les Champs Clos 2014.

0:16:200:16:23

It's a beauty, from France.

0:16:230:16:28

Sancerre, of course, is loved by us all as a white wine

0:16:280:16:31

made with a Sauvignon blanc grape.

0:16:310:16:32

But, they make red wines in Sancerre, too.

0:16:320:16:34

And always from the Pinot noir grape variety.

0:16:340:16:39

And because this is cool climate, Loire Valley territory,

0:16:390:16:41

the winds usually have a freshness and spice to them, so they're great

0:16:410:16:44

with food, which is why it is such a fantastic grape for Christmas.

0:16:440:16:48

The aroma is so bright and so fruity, I can smell red

0:16:480:16:53

cherries and raspberries, too.

0:16:530:16:55

The hedgerow fruit flavours of this wine is why it works

0:16:550:16:57

so well with the chestnuts and the mushrooms.

0:16:570:17:01

And because of its cool climate spice,

0:17:010:17:03

it also works really well with all that black pepper

0:17:030:17:05

and the cinnamon.

0:17:050:17:06

Finally, because this wine has a freshness from start to finish,

0:17:060:17:09

it even matches the crunch of the apple.

0:17:090:17:11

Olia, what a brilliant vegetarian recipe to serve up this Christmas.

0:17:110:17:15

And this is the frisky French red to serve alongside it.

0:17:150:17:17

I hope you like it. Cheers.

0:17:170:17:19

Olia, what do you reckon to the wine?

0:17:190:17:21

It smells delicious.

0:17:210:17:23

It's pretty good.

0:17:230:17:24

Theo!

0:17:240:17:25

It's got to be Christmas.

0:17:250:17:27

I mean, this is like expensive wine going on here.

0:17:270:17:29

You know me, though.

0:17:290:17:30

All the friends around on Christmas

0:17:300:17:33

Delicious.

0:17:330:17:34

I think that's absolutely delicious.

0:17:340:17:35

And because...

0:17:350:17:40

You've got something to drink, which is brilliant, because you're

0:17:400:17:43

going to make something very soon.

0:17:430:17:44

Can you remind us what you're going to make us?

0:17:440:17:46

I had better put that down.

0:17:460:17:48

I am doing roasted pheasant with celeriac.

0:17:480:17:50

The pheasant is wrapped in pancetta.

0:17:500:17:51

I am going to cook it with a bit of milk, a bit

0:17:510:17:54

of cream, a bit of marsala.

0:17:540:17:56

It is delicious.

0:17:560:17:57

With cavolo nero.

0:17:570:17:57

What d'you reckon, Charlotte?

0:17:570:17:59

It's very nice.

0:17:590:18:00

We are doing all right.

0:18:000:18:01

What a great way to spend Christmas Eve.

0:18:010:18:06

Rick is in full festive mood today making us a pear souffle.

0:18:060:18:09

One of my favourite festive ingredients.

0:18:090:18:10

A pear for a Christmas banquet, of course.

0:18:100:18:12

What a brave man.

0:18:120:18:13

Now this is a new discovery for me in Cornwall.

0:18:170:18:20

A delicious sparkling perry made by Andy Atkinson near Fowey.

0:18:200:18:30

Pears in Cornwall have been around for many many years.

0:18:310:18:33

Perry in itself is a very traditional drink.

0:18:330:18:35

And Christmas is all about that, it is all about tradition.

0:18:350:18:42

Cider gets all the good press, if you'll pardon the pun,

0:18:420:18:44

but I reckon it's time to raise the profile of Cornish perry.

0:18:440:18:48

The pears are washed and pulped.

0:18:480:18:50

And every last drop of juice extracted.

0:18:500:18:54

Nothing is wasted, even the pulp is collected

0:18:540:18:56

and used for animal food.

0:18:560:19:00

But sadly for the animals, they get it before it's fermented.

0:19:000:19:06

Merry Christmas.

0:19:060:19:08

That's convinced me.

0:19:080:19:10

I decided to use pears in the Christmas banquet.

0:19:100:19:13

And this time I've asked my pastry chef, Sam Eden, to come up

0:19:130:19:16

with a suitable dish.

0:19:160:19:18

She's going for a pear souffle.

0:19:180:19:22

She is using soft, ripe, sweet conference pears.

0:19:220:19:25

And she is stewing them down with sugar and a small amount

0:19:250:19:28

of the perry to enhance the flavour.

0:19:280:19:31

Then she simply breaks them up into a sort of smooth compote

0:19:310:19:37

and thickens it with cornflour,

0:19:370:19:40

also slaked down with a perry.

0:19:400:19:42

She adds it slowly, because you can't afford

0:19:420:19:44

any lumps in a souffle.

0:19:440:19:50

What I really like about it is it is going to be really

0:19:500:19:53

light because you are just using cornflour.

0:19:530:19:55

And you have some egg in there, I guess?

0:19:550:19:57

Yes, we mix it with a meringue which is just egg white and sugar-based.

0:19:570:20:01

So it is more stable, which is great for a party

0:20:010:20:03

because everyone is always scared they are going to collapse.

0:20:030:20:06

We don't want that. It is too embarrassing.

0:20:060:20:08

Especially with all the people we are going to serve.

0:20:080:20:10

I really love a souffle.

0:20:100:20:13

It is a mark of a good pastry chef to be able to make a lovely light

0:20:130:20:17

and simply flavoured souffle.

0:20:170:20:23

I am sure you know how to make meringue, with egg white,

0:20:230:20:26

sugar and plenty of arm aching whisking until you get

0:20:260:20:28

your peaks to stand up.

0:20:280:20:35

When you have done it, simply put half into the pear

0:20:350:20:38

compote and mix them thoroughly.

0:20:380:20:44

Then put the other half in and fold it in gently,

0:20:440:20:46

so as not to lose the light fluffiness of the meringue.

0:20:460:20:55

Pipe it into the buttered and sugared ramekins and make each

0:20:550:20:57

one looked tidy with a flat top.

0:20:570:20:58

Now they are almost ready for baking.

0:21:010:21:05

I love my Christmas puddings, but occasionally this

0:21:060:21:08

would be a welcome change.

0:21:080:21:12

It is some days since my pastry cook days.

0:21:160:21:18

I cannot...

0:21:180:21:19

Why do you rub your finger around that?

0:21:190:21:22

Because it helps to bring the souffle away from the edge.

0:21:220:21:25

It helps it to rise nice and flat.

0:21:250:21:27

I see. You learn something every day.

0:21:270:21:30

After about seven minutes they will have risen with a golden top.

0:21:410:21:45

We are serving it with a home-made ice cream, again infused with perry.

0:21:450:21:49

And some very smart and festive pear crisps.

0:21:490:21:52

Christmas, weeks of planning and preparation and before you know

0:21:550:21:57

it, the guests are turning up.

0:21:570:22:03

Among them is Simon Reid, a man who knows heaps

0:22:030:22:05

about the history of Cornish food.

0:22:050:22:10

At Christmas, traditionally, what do the Cornish do?

0:22:100:22:12

What special things happen in Cornwall?

0:22:120:22:15

In this part of the world one that was popular was cormorant pie,

0:22:150:22:18

layered with bacon and raisins.

0:22:180:22:19

Which is absolutely disgusting!

0:22:190:22:23

I would like to welcome you to this little lunch of Cornish produce.

0:22:370:22:41

We are starting with Falmouth Bay shrimps.

0:22:410:22:45

Actually, they are a bit of a prawn, really.

0:22:450:22:49

We have lots of nice courses to come, all with a Cornish theme,

0:22:490:22:52

so let's have a bit of a drink.

0:22:520:22:56

ALL: Cheers.

0:22:560:23:04

Somebody once told me he would not come in my restaurant

0:23:040:23:06

because he did not eat fish.

0:23:060:23:08

I don't eat fish. It looks good.

0:23:080:23:09

Everybody has got fish, so I got fish, as well.

0:23:090:23:12

Thank you very much, I am touched.

0:23:120:23:15

What was that one you were saying about some goat,

0:23:150:23:17

a story about a goat?

0:23:170:23:19

The first time I came here there was a well on the green.

0:23:190:23:23

I imagine in years gone by all the people came to the well

0:23:230:23:27

for the daily water.

0:23:270:23:29

I looked down the well and could not see the water.

0:23:290:23:32

I threw a stone down and never heard the splash.

0:23:320:23:34

I thought, that is very deep.

0:23:340:23:35

I must get something bigger.

0:23:350:23:40

There was a railway sleeper and I dragged it over and got one

0:23:400:23:43

edge on the wall and edged it up on my shoulder.

0:23:430:23:46

Until I got the sleeper, about 12 foot long,

0:23:460:23:51

crashing down the well, and I could see the sleeper

0:23:510:23:53

crashing down the well, but out of the corner of my eye, a goat.

0:23:530:23:57

He tried to kill me.

0:23:570:23:58

He put his horns down.

0:23:580:23:59

A goat.

0:23:590:24:00

And he had a nasty look on his face.

0:24:000:24:04

He was trying to butt you down the well.

0:24:040:24:06

I jumped out the way.

0:24:060:24:08

Don't start me laughing.

0:24:080:24:11

This goat jumped straight down the well.

0:24:110:24:16

I just saw a goat disappear in the distance, gone.

0:24:160:24:19

A fella came walking across the green.

0:24:190:24:21

He said, good morning. I said, oh, good morning.

0:24:210:24:24

He said, you haven't seen a goat? I said, no.

0:24:240:24:28

Well, he said, he can't have gone very far.

0:24:280:24:31

He is tied to a sleeper.

0:24:310:24:33

Thanks, Rick.

0:24:380:24:43

I've got to say, souffles and pears, it looks

0:24:430:24:45

like an amazing feast.

0:24:450:24:47

Pears truly are one of my festive favourite fruits.

0:24:470:24:50

And so, Charlotte, I am going to make you something sweet.

0:24:500:24:53

Something sweet and festive.

0:24:530:24:54

Something I think is delicious.

0:24:540:24:58

I am going to cook poached pears in red wine, so like Christmas

0:24:580:25:01

mulled red wine and I am going to show you how

0:25:010:25:04

to make the most basic, brilliant, fail-safe custard,

0:25:040:25:06

that does not split and does not curdle.

0:25:060:25:08

Great.

0:25:080:25:09

It is amazing.

0:25:090:25:10

Are you a pear fan?

0:25:100:25:11

I am a huge pear fan.

0:25:110:25:13

Are you a red wine fan?

0:25:130:25:14

Yes.

0:25:140:25:15

By the looks of the last little bit there...

0:25:150:25:17

It's embarrassing that I drank that so quickly.

0:25:170:25:19

It's television. It's terrifying.

0:25:190:25:20

I will simply poach pears

0:25:200:25:21

and poached pears are a great way.

0:25:210:25:23

You can store them, keep them,

0:25:230:25:27

serve straightaway.

0:25:270:25:29

I have a couple peeled.

0:25:290:25:31

I will peel some more.

0:25:310:25:32

And when you peel them, I tried to do them in a continuous swoop,

0:25:320:25:38

because if you do them on one line, when you take them out the pot,

0:25:380:25:42

they have that lovely line on them and you get a sculpted effect.

0:25:420:25:45

They are very pretty.

0:25:450:25:46

Also you have more control.

0:25:460:25:47

Christmas time and Call The Midwife.

0:25:470:25:49

Yes.

0:25:490:25:52

Where are you going to be off to on your Christmas special?

0:25:520:25:55

Well, we are off to Cape Town in South Africa.

0:25:550:25:58

What?

0:25:580:25:59

Yes.

0:25:590:26:00

A change of scene.

0:26:000:26:01

That is not Christmas.

0:26:010:26:02

Well, they have Christmas there.

0:26:020:26:03

Of course they do.

0:26:030:26:04

Other people celebrate different...

0:26:040:26:06

Celebrations.

0:26:060:26:09

It is basically going to be a warm Christmas, which is unusual.

0:26:090:26:13

I think it's a welcome change.

0:26:130:26:17

I think all of us were really chuffed to find out

0:26:170:26:20

we were going to South Africa.

0:26:200:26:22

It was a lovely treat.

0:26:220:26:24

Also, it is so beautiful, it was so beautiful there.

0:26:240:26:27

What is the storyline?

0:26:270:26:28

What is the story about?

0:26:280:26:32

The essential reason we are there is we operate in a nunnery

0:26:320:26:35

which is where all the midwives live alongside the nuns.

0:26:350:26:39

We are contacted by a mission in Cape Town, who has lost one

0:26:390:26:49

of their most important patrons - people in charge and we are called

0:26:490:26:52

out to sort of tend to the clinic and to stop it dosing down.

0:26:520:26:55

We go together.

0:26:550:26:56

To help out?

0:26:560:26:58

Yes.

0:26:580:27:03

I am just going to chuck these bits in here quickly.

0:27:030:27:06

Bay leaves, cinnamon stick, star anise, vanilla,

0:27:060:27:07

lemon and orange rind.

0:27:070:27:08

They go into the pot.

0:27:080:27:10

I am going to flavour this.

0:27:100:27:12

Imagine you are making mulled wine.

0:27:120:27:16

You do brandy and then you do sugar and then,

0:27:160:27:19

if that comes out...

0:27:190:27:21

Sugar, and a whole bottle of red wine.

0:27:210:27:25

This is my speedy way of getting it out, you twist the bottle

0:27:250:27:28

and it turns really fast.

0:27:280:27:29

Out it comes.

0:27:290:27:34

When you get cast for something like Call The Midwife.

0:27:340:27:37

Do you have to learn how to be a midwife?

0:27:370:27:40

I mean, I think you could.

0:27:400:27:41

It would be beautiful.

0:27:410:27:42

I didn't, because I was so afraid of being an actor in

0:27:420:27:45

somebody's birthing room.

0:27:450:27:46

I could not imagine anything worse than lingering while someone

0:27:460:27:48

is in pain and giving birth to their child.

0:27:480:27:56

I consulted books that are specific to the 1960s and midwifery,

0:27:560:28:00

and we have an amazing midwife who we consult for any kind

0:28:000:28:03

of technical knowledge, called Terri Coates.

0:28:030:28:04

She has been with the show from the beginning.

0:28:040:28:08

She was with the first manifestation of the show and knows

0:28:080:28:11

everything about midwifery and specifically 1960s midwifery.

0:28:110:28:14

If I am panicking about where my hands are supposed to be,

0:28:140:28:20

which is already awkward, she will be there to help.

0:28:200:28:24

There are a couple of things here.

0:28:240:28:27

One is that I do know that you loved Call The Midwife before

0:28:270:28:30

you were cast in it.

0:28:300:28:32

I did.

0:28:320:28:34

What was it like when you got the call?

0:28:340:28:37

I mean, it was amazing, obviously, but also suddenly worrying

0:28:370:28:40

because I had to think about how I wasn't going to let on that

0:28:400:28:49

to accidentally call everyone by their character names

0:28:510:28:53

and be super uncool.

0:28:530:28:54

I was really...

0:28:540:28:55

Is it super uncool?

0:28:550:28:56

I think so.

0:28:560:28:57

I think it makes you seem mad.

0:28:570:28:59

If you go on and call people by their character names,

0:28:590:29:01

as if you think they are real.

0:29:010:29:03

Because you are working with some amazing people.

0:29:030:29:05

Heroes?

0:29:050:29:06

I would say so. All the actresses on the show.

0:29:060:29:08

It is not so much all their individual careers,

0:29:080:29:13

it is also what I have found having worked on it is the

0:29:130:29:16

generosity of the team.

0:29:160:29:18

I think it is unusual to have a show with so many within it

0:29:180:29:24

women in it on a prime-time show about women's issues,

0:29:240:29:30

and to have so many women working so well together.

0:29:300:29:32

It's such a stereotype that women in particular are competitive,

0:29:320:29:35

actresses, and I haven't found that at all on the show.

0:29:350:29:37

The other thing is these issues and what was going

0:29:370:29:40

on was not that long ago.

0:29:400:29:41

When you think about it it was only 50 years ago and we look back

0:29:410:29:45

and think some of the stuff is pretty Draconian.

0:29:450:29:47

Yes, it is, and what is sad is a lot of the prejudices that existed

0:29:470:29:50

then still exists now.

0:29:500:29:51

What is more alarming is when you watch the show and think

0:29:510:29:54

how some things have not changed and that is quite scary.

0:29:540:29:57

Yes, it is in living memory for so many people.

0:29:570:29:59

It is interesting in that respect.

0:29:590:30:01

It is not a mythical past.

0:30:010:30:07

No, not at at all.

0:30:070:30:09

That is what is so lovely about it.

0:30:090:30:11

There is the truth in it, which is fantastic.

0:30:110:30:13

My pears here, poached in red wine, brandy, spices, sugar,

0:30:130:30:15

lemon rind, orange rind.

0:30:150:30:16

Custard - 400ml of cream, 400ml of milk.

0:30:160:30:18

For everybody out there, this is a fail-safe custard.

0:30:180:30:21

Scald it - and when I say scald it you bring it up so it

0:30:210:30:24

just starts to bubble.

0:30:240:30:25

Egg yolks - six egg yolks, and then sugar, 100 grammes of sugar,

0:30:250:30:28

and cornflour and flour into a bowl.

0:30:280:30:30

You whip it till it goes white.

0:30:300:30:31

I am going to pour the milk mixture over the top.

0:30:310:30:34

That will go back into the pot and come to the boil.

0:30:340:30:37

Yes, it comes to the boil and it will not scramble.

0:30:370:30:40

It is fail-safe, fantastic, it is delicious and wonderful.

0:30:400:30:42

So that is my custard.

0:30:420:30:43

Solid.

0:30:430:30:45

So it's like a creme pat?

0:30:450:30:46

What's that?

0:30:460:30:47

Is it creme pat?

0:30:470:30:49

Well, not quite, because it is less flour, less cornflour,

0:30:490:30:51

but you need to boil it up.

0:30:510:30:53

But I think people are scared of custard.

0:30:530:30:55

I love custard, and this is a real simple way of doing it.

0:30:550:30:58

Talk about things that don't change, my son is at university,

0:30:580:31:00

and you were for quite a long time at university as a

0:31:000:31:03

character in Fresh Meat.

0:31:030:31:09

So what, how do you take from being a university

0:31:090:31:12

person, who was quite bad, by the sound of it.

0:31:120:31:15

Quite naughty.

0:31:150:31:19

Were you naughty?

0:31:190:31:21

The character did things I don't necessarily approve of,

0:31:210:31:24

but you know, each to their own - and she's not real.

0:31:240:31:27

Yeah, she was a great character, but made mainly

0:31:270:31:32

mistakes all the time.

0:31:320:31:34

So it was fun to play that, but her university experience

0:31:340:31:37

was far more scandalous than mine.

0:31:370:31:44

Do you think that is where your whole wonderful

0:31:440:31:46

life of acting started?

0:31:460:31:47

I think so.

0:31:470:31:48

I mean, I have been doing it sort of since I was like 15.

0:31:480:31:52

I did it at school, and I loved it, but I kind of didn't really know if,

0:31:520:31:56

never really imagined - if you say it out loud, it sounds -

0:31:560:31:59

I didn't know it would be a real job when I was younger,

0:31:590:32:02

I think that is where, the first kind of really big job

0:32:020:32:05

I got and I think they took a big risk on me.

0:32:050:32:08

Yes.

0:32:080:32:12

You are continuously busy, you have gone from Fresh Meat

0:32:120:32:14

to Call the Midwife, you are doing Christmas specials

0:32:140:32:16

and you are doing panto.

0:32:160:32:17

So I am doing panto, but it is sort of an anti-panto.

0:32:170:32:26

Is that like an antipasto?

0:32:260:32:31

Exactly, because I am a good cook and that is the kind of pun I make!

0:32:310:32:37

But it is basically sort of taking the panto structure

0:32:370:32:39

and slightly subverting it, and it is great.

0:32:390:32:41

I am doing it at the moment, it is on the New Diorama Theatre.

0:32:410:32:45

It is a small cast of seven, small venue, which is really nice,

0:32:450:32:48

and it is singing and comedy, and it is sounding great.

0:32:480:32:55

It is called?

0:32:550:32:58

It is called Ricky Whittington and his cat.

0:32:580:33:00

Ricky Whittington and his cat.

0:33:000:33:02

It is based on Dick Whittington and his cat.

0:33:020:33:04

Of course.

0:33:040:33:05

Far away from the original.

0:33:050:33:08

Talking about Dick Whittington and a catd, now I have a pear.

0:33:080:33:11

How I got there, I'm not quite sure!

0:33:110:33:13

Any way, there is the pear.

0:33:130:33:14

Look at that, steaming beautiful majesty of a pear in red wine.

0:33:140:33:17

I have taken some of the syrup - they need to cook for about 40

0:33:170:33:21

minutes - take some of the syrup out, and then that syrup starts

0:33:210:33:24

to thicken, and you pour that thick syrup across the top.

0:33:240:33:26

That goes there like that.

0:33:260:33:28

That looks amazing.

0:33:280:33:29

What you do is take my fail-safe, delicious, almost the best

0:33:290:33:32

custard in the whole world, you stir it round with a spoon

0:33:320:33:35

a bit, and you pour some custard round the outside first,

0:33:350:33:42

so it goes like that.

0:33:420:33:44

Wow.

0:33:440:33:45

How is it looking?

0:33:450:33:46

Really good.

0:33:460:33:47

That is the right answer, thank you very much.

0:33:470:33:49

There we are.

0:33:490:33:50

Now, I am going to tell you, it is hot.

0:33:500:33:52

It is very hot, but look at that.

0:33:520:33:54

Simple, red wine, the taste of Christmas and custard.

0:33:540:33:57

Yum.

0:33:570:33:59

I am trying to look like I'm cool about it, but not.

0:33:590:34:03

Take a tiny bit off there.

0:34:030:34:08

This is going to go everywhere.

0:34:080:34:10

Do you want me to cut it up for you?

0:34:100:34:12

Yes, please.

0:34:120:34:13

This is what I love.

0:34:130:34:22

and I still have to cut up their food for them as well,

0:34:220:34:25

especially when they come back from university.

0:34:250:34:27

Did you used, when you were at university, did

0:34:270:34:29

you take your washing back to your parents' place?

0:34:290:34:31

I didn't, actually.

0:34:310:34:32

My son turns up with his washing all the time.

0:34:320:34:35

I love it.

0:34:350:34:36

There he is.

0:34:360:34:37

I think for Christmas I might buy him a big box of soap powder

0:34:370:34:40

and a washing machine.

0:34:400:34:41

I think that is a good idea.

0:34:410:34:43

This is delicious.

0:34:430:34:44

There we are.

0:34:440:34:45

Simple enough, that is, they all do that, so what will I be

0:34:450:34:48

cooking for Charlotte at the end of the show?

0:34:480:34:50

For food heaven I am going to make a light and fluffy chocolate mousse

0:34:500:34:53

with chocolate sauce, using dark chocolate

0:34:530:34:55

of course, brandy and cream.

0:34:550:34:56

I will whip up a mousse and serve it on top of a baked praline biscuit,

0:34:560:35:00

and pour over hot chocolate sauce, so the biscuits melt.

0:35:000:35:02

Or, Charlotte, you could be having your food hell,

0:35:020:35:04

which is Christmas pudding.

0:35:040:35:05

There we are.

0:35:050:35:06

I will make the ultimate Christmas pudding dessert,

0:35:060:35:08

mixing left over Christmas pudding with brandy, and vanilla ice cream

0:35:080:35:11

and serve with almond and marzipan pudding.

0:35:110:35:13

And of course, some brandy butter sauce, so you are numb

0:35:130:35:15

by the time you eat it.

0:35:150:35:17

Time for more fantastic festive food from the BBC archive.

0:35:170:35:19

Nigel Slater is using up his left overs today and making his festive

0:35:190:35:22

version of bubble and squeak.

0:35:220:35:23

And a perky turkey.

0:35:230:35:26

Yes, you heard it right.

0:35:260:35:27

Perky turkey.

0:35:270:35:35

I remember when I was a boy, the shops actually closed

0:35:350:35:38

between Christmas and the New Year, so the house was full of food.

0:35:380:35:44

But these days, the real fun starts on Boxing Day.

0:35:440:35:48

I just love opening the fridge and seeing

0:35:480:35:50

what treats I can knock up.

0:35:500:35:51

Starting with transforming my left over bird into

0:35:510:35:53

something quite magical.

0:35:530:36:00

I like to call this one my perky turkey.

0:36:000:36:05

All the flavours of Christmas Day are very traditional,

0:36:050:36:07

they are very much of the flavours we grew up with.

0:36:070:36:10

We know what to expect.

0:36:100:36:20

So for any of the days that follow, I want something

0:36:200:36:24

completely different.

0:36:240:36:25

So the garlic is going to form the base of a very un-Christmassy

0:36:250:36:28

sauce and transform my left over turkey.

0:36:280:36:31

So I mixed that with a bit of salt and turned it into a garlic cream.

0:36:310:36:35

And I am going to put some flavours from the cupboard with it.

0:36:350:36:38

I am going to start with some soy.

0:36:380:36:39

It is dark and aromatic and salty.

0:36:390:36:46

And to that a bit of chilli sauce.

0:36:460:36:49

It can be very sweet and mild or, if you like, something really fiery.

0:36:490:36:52

Then some honey.

0:36:520:36:53

I could use maple syrup, I just want something very sweet

0:36:530:36:56

to balance the saltiness and the heat of the

0:36:560:36:58

other ingredients.

0:36:580:37:05

A dollop of grainy mustard will add a bit more heat.

0:37:050:37:08

Finish off with a drop of groundnut oil.

0:37:080:37:16

Your sauce just needs to be runny enough to coat all of the meat.

0:37:160:37:19

Now, to wrestle that turkey.

0:37:190:37:20

The lovely thing about taking turkey off the bone is that there

0:37:200:37:23

is all these little bits that lie at the bottom of the bird.

0:37:230:37:26

So everything that is hiding away here, full of flavour.

0:37:260:37:29

It is just too good to waste.

0:37:290:37:37

Drizzle your sticky sauce over the shredded meat and toss,

0:37:370:37:40

so that all the turkey is well covered.

0:37:400:37:45

I will leave that cooking, just until the sticky

0:37:450:37:47

seasonings caramelise.

0:37:470:37:52

All of the flavours in the oven are very hot and sweet,

0:37:520:37:55

and aromatic, and I want something completely different

0:37:550:37:56

to go with them.

0:37:560:38:07

Blushed blood oranges.

0:38:080:38:09

They are so beautiful.

0:38:090:38:10

This is a great excuse to flow in my favourite festive fruit.

0:38:100:38:16

I know it is Christmas when there is a pomegranate round.

0:38:160:38:19

When I was a kid, my father used to sit and eat them with a pin.

0:38:190:38:26

The juice is amazing.

0:38:260:38:27

In those days after Christmas, sometimes if you squeeze

0:38:270:38:29

a pomegranate in the morning and put a bit of fizz in with it,

0:38:290:38:32

it is fabulous way to start the day.

0:38:320:38:38

It is just a matter of putting your salad together,

0:38:380:38:40

starting with a handful of peppery watercress, the fruit

0:38:400:38:42

and then your sizzling turkey.

0:38:420:38:52

With the hot stickiness of the turkey, and the bite

0:39:010:39:03

of the fruit, those pomegranate seeds will add that bit of sourness,

0:39:030:39:06

and just really finish that off.

0:39:060:39:16

The trick to perking up the turkey, is to leave it in the oven long

0:39:180:39:21

enough for the sauce to get really sticky.

0:39:210:39:28

I promise it will be worth the wait.

0:39:280:39:35

So, for Monday night's supper I am making some little sprout

0:39:350:39:37

and parsnip patties with cheese.

0:39:370:39:44

I am glad when I find a few roast parsnips knocking around,

0:39:440:39:47

because I can make them into little cakes.

0:39:470:39:51

Once your parsnips are squidgy, roughly chop your left over greens.

0:39:510:39:54

There is no real quantity here, I tend to work on the principle

0:39:540:39:57

of about half greens to half starchy roots.

0:39:570:40:07

Season really well with salt and pepper.

0:40:070:40:17

I am going to pop a little bit of cheese inside each one,

0:40:170:40:20

I am using goat's cheese because that is what I have got.

0:40:200:40:23

It is just as a contrast to sweetness of the parsnip.

0:40:230:40:26

Take one of my little cakes like that, then

0:40:260:40:29

a little bit of cheese, popped in the middle.

0:40:290:40:31

Like that.

0:40:310:40:32

This will soften.

0:40:320:40:37

If you want it to ooze, then you can use something like mozzerella.

0:40:370:40:40

It would be really nice with a good old fashioned

0:40:400:40:42

Wensleydale or a Cheshire.

0:40:420:40:50

I am going to use a bit of flour.

0:40:500:40:53

I just want that little bit of crispness on the outside.

0:40:530:40:55

Breadcrumbs or polenta would do just the same job for you.

0:40:550:40:58

Just keep an eye on them every now and again,

0:40:580:41:00

just tipping them up and checking, see if they are forming

0:41:000:41:03

a little crust.

0:41:030:41:13

It is that thing of having a crisp outside and a soft middle.

0:41:160:41:19

That combination of textures that just makes something so good to eat.

0:41:190:41:22

While those are cooking you can think about what you want to eat

0:41:220:41:25

them with, maybe a bit of the pork pie that is probably

0:41:250:41:28

still in the fridge, or a fried egg dropped into the pan

0:41:280:41:31

as they cook.

0:41:310:41:41

I fancy one of those tangy chutneys I found under my tree this year.

0:41:410:41:44

It so works with the chutney.

0:41:440:41:46

The parsnips are sweet, and then you have that lovely

0:41:460:41:48

tang of cheese inside.

0:41:480:41:49

That works very well.

0:41:490:41:59

Nothing gives more pleasure than using up something that

0:42:120:42:14

could so easily have ended up in the bin.

0:42:140:42:24

And I promise everyone will love these patties,

0:42:240:42:26

even if they are not a sprout fan.

0:42:260:42:29

even if they are not a sprout fan.

0:42:290:42:31

A perky turkey.

0:42:310:42:33

I have to say they look great.

0:42:330:42:37

Happy Christmas Nigel.

0:42:370:42:39

Still to come today on Saturday Kitchen.

0:42:390:42:40

Tom Kerridge is getting very organised this Christmas Eve.

0:42:400:42:43

He is preparing carrots with star anise for the big day,

0:42:430:42:45

with a generous helping of mulled cider.

0:42:450:42:47

The big question is will Charlotte be facing food heaven - chocolate?

0:42:470:42:50

Or food hell - Christmas pudding?

0:42:500:42:54

Ooh!

0:42:540:42:55

Of course it is not up to our chefs, instead

0:42:550:42:58

we are going to let fate decide.

0:42:580:43:00

I will explain exactly how at the end of the show.

0:43:000:43:03

It is fun, I promise.

0:43:030:43:04

I promise it will be fun.

0:43:040:43:06

As it is Christmas Eve we thought we would mix up

0:43:060:43:08

the Omelette Challenge and ask our chefs to make

0:43:080:43:10

a special festive breakfast, rather than a normal omelette.

0:43:100:43:13

There we are.

0:43:130:43:17

So, "Yule" both have to use your imagination.

0:43:170:43:19

To "spruce" up the Omelette Challenge.

0:43:190:43:21

There will be "snow" excuses.

0:43:210:43:22

You both have to come up with a "cracker" of a breakfast!

0:43:220:43:24

Yes!

0:43:240:43:30

Puns aside, there is a man who knows how to cook great food.

0:43:300:43:38

Theo Randall, come join us, young man, and cook us

0:43:380:43:41

something truly delicious.

0:43:410:43:42

What are you going to make for us?

0:43:420:43:43

You always make such amazing food, which you make look so simple.

0:43:430:43:46

I am going to cook pheasant.

0:43:460:43:48

Yum.

0:43:480:43:49

I love a pheasant.

0:43:490:43:50

So we have a pheasant here, and I have some rosemary,

0:43:500:43:52

and we will stuff the pheasant.

0:43:520:43:54

I am going to wrap it in some pancetta, and we are going to seal

0:43:540:43:58

it off and use some Marsala, some milk, some cream,

0:43:580:44:00

and we have some celeriac which we are going to cook

0:44:000:44:02

in with the pheasant.

0:44:020:44:04

You get this amazing sort of, like, earthy flavours

0:44:040:44:06

and the milk gets seasoned, the milk tastes of the pheasant.

0:44:060:44:08

So you are using the milk as a sauce?

0:44:080:44:11

Pretty much, but the cooking, it steams the pheasant.

0:44:110:44:13

Pheasant is a bird that can overcook and it can be quite dry.

0:44:130:44:16

Do you think people are frightened of things like pheasant?

0:44:160:44:18

I think pheasant is the most wonderful bird to cook.

0:44:180:44:21

I think people worry the breast is going to be perfectly cooked,

0:44:210:44:23

but the leg will be undercooked.

0:44:230:44:29

So for me, I would say it is like a small chicken.

0:44:290:44:31

Treat it the same way.

0:44:310:44:33

The breast is the thing, as you say, dries out.

0:44:330:44:35

I try to cook mine breast side down rather than breast side up,

0:44:350:44:38

but you are doing this instead.

0:44:380:44:40

Well, I am going to seal it off in the pan, we are going to put it

0:44:400:44:44

in the pan with Marsala and the milk.

0:44:440:44:46

We can cook it around so it steams.

0:44:460:44:48

I am going to put a bit of paper on top, and it will steam,

0:44:480:44:51

as it cooks, which makes the leg cook quicker.

0:44:510:44:53

This is like my vegetable Christmas tree.

0:44:530:44:55

That is a beautiful thing.

0:44:550:44:57

I love celeriac.

0:44:570:44:59

It has five times as much fibre as a potato.

0:44:590:45:01

Brilliant, so we should eat it and it makes us feel good.

0:45:010:45:06

It should make you feel very good.

0:45:060:45:08

People are scared of pheasant and partridge, I think people

0:45:080:45:10

are scared of celeriac.

0:45:100:45:11

Actually, it's not that difficult because you peel the outside off

0:45:110:45:14

and chop it up in the same way you do a potato.

0:45:140:45:17

Yes, and also it's good to buy celeriac with the leaves.

0:45:170:45:19

When you get a lot of celeriac, it is all trimmed off and may be

0:45:190:45:23

too old and does not have a nice flavour.

0:45:230:45:25

Great tip.

0:45:250:45:26

What you will do is cut it up and it is going to be

0:45:260:45:30

poached and cooked already.

0:45:300:45:33

This is the way I do it, I start from the top

0:45:330:45:36

and cut around the outside. Turn it and away it goes.

0:45:360:45:39

You've got your pheasant. What pheasant?

0:45:390:45:41

It is a hen pheasant.

0:45:410:45:43

Girls are more tender than boys.

0:45:430:45:45

Always go for the hen.

0:45:450:45:48

It is... The boys are a little bit tough.

0:45:480:45:51

The girls are softer.

0:45:510:45:52

A bit sort of butch.

0:45:520:45:55

Talking about being butch, have you squeezed my bauble?

0:45:550:45:58

See what happens.

0:45:580:46:01

Do I have to? Yes.

0:46:010:46:05

Ho, ho, ho.

0:46:050:46:09

It is pretty cool.

0:46:090:46:10

Amazing how that does that!

0:46:100:46:11

A bit of butter.

0:46:110:46:16

More seasoning on the outside. Season it nicely.

0:46:160:46:18

It is cooked in milk, remember.

0:46:180:46:20

We will put the pheasant in there.

0:46:200:46:25

Your Italian world, very few people would think about a game

0:46:250:46:27

bird cooked in milk.

0:46:270:46:28

Where do you get these ideas from, how do you continue to refresh them?

0:46:280:46:33

The thing about milk, there are some classic Tuscan dishes

0:46:330:46:35

where they cook pork and lamb and veal in milk.

0:46:350:46:42

It is another way of cooking and the thing about milk,

0:46:420:46:46

once it reduces, it has a lovely flavour, because you get the flavour

0:46:460:46:49

out of the pheasant into the milk.

0:46:490:46:53

You are kind of creating your own sauce.

0:46:530:46:58

Of course everybody forgets, milk, you change it, it becomes cheese.

0:46:580:47:01

Exactly.

0:47:010:47:02

You end up with that lovely cheesy flavour.

0:47:020:47:04

Absolutely.

0:47:040:47:04

You are sealing it.

0:47:040:47:05

Sealing it to get not so much colour, to get a little bit

0:47:050:47:09

of the fat out of the pheasant.

0:47:090:47:16

Then we will get rid of some of that fat and pour the marsala in.

0:47:160:47:19

A lovely Christmassy flavour.

0:47:190:47:23

It is a brilliant Christmas...

0:47:230:47:24

And if I do not have any marsala, what do I use?

0:47:240:47:27

Any sweet wine - you can use port, even something like whiskey,

0:47:270:47:30

which would give it a nice flavour.

0:47:300:47:32

Sweet sherry, maybe?

0:47:320:47:33

That lovely sweet sherry you have in the cupboard for Christmas.

0:47:330:47:38

Restaurant dish, this?

0:47:380:47:40

We do do it in the restaurant.

0:47:400:47:42

It is one of those things I'd would serve in the middle

0:47:420:47:45

of the table at home, but we do a variation

0:47:450:47:47

in the restaurant.

0:47:470:47:50

Talking about restaurants, you continue to grow your empire

0:47:500:47:52

going from one restaurant to how many?

0:47:520:47:55

We have three.

0:47:550:47:56

We have a restaurant in Bangkok, a restaurant in Kensington

0:47:560:47:58

and the one that I cook in in Park Lane.

0:47:580:48:06

Let's get rid of some of this fat.

0:48:060:48:09

Where should I put it?

0:48:090:48:10

You can put it anywhere you like.

0:48:100:48:12

A bowl.

0:48:120:48:13

Here we go.

0:48:130:48:13

There you go.

0:48:130:48:15

Theo, can you keep the fat?

0:48:150:48:16

You don't chuck it and then cook eggs in it, or something?

0:48:160:48:19

Yeah, that would be delicious.

0:48:190:48:20

That's a good idea.

0:48:200:48:24

Infused eggs.

0:48:240:48:25

So, let me get the marsala.

0:48:250:48:27

Put that in.

0:48:270:48:28

Then we will add some flame.

0:48:280:48:36

Just to get rid of the alcohol, so the children can eat it.

0:48:360:48:39

Bring this up to a simmer.

0:48:390:48:40

We are creating almost a stock with the marsala,

0:48:400:48:42

the milk and the cream.

0:48:420:48:46

Now I know why you have taken so much fat out,

0:48:460:48:49

otherwise it would be greasy.

0:48:490:48:50

I want to get the flavour of the butter.

0:48:500:48:54

Then we will pop the celeriac in.

0:48:540:48:56

This has been blanched.

0:48:560:48:57

Boiling salted water.

0:48:570:49:04

It is important you bring the it up to the boil

0:49:040:49:06

so when the pheasant goes in it does not lower the temperature.

0:49:060:49:09

In goes the celeriac.

0:49:090:49:10

While you do that I am cleaning the cavolo nero.

0:49:100:49:13

People I think get frightened of this, as well.

0:49:130:49:15

Take out the big hard stalk.

0:49:150:49:16

What you and I do, always boil the cavolo nero first.

0:49:160:49:19

What I called twice cooked.

0:49:190:49:20

Always boil it twice.

0:49:200:49:21

Can I tell you a story about cavolo nero?

0:49:210:49:23

When my daughter was little, we had lots of friends over

0:49:230:49:26

on Christmas Day and I cooked these ducks and I covered them

0:49:260:49:29

with honey and roasted these great big ducklings.

0:49:290:49:31

I had this big bowl of cavolo nero.

0:49:310:49:33

My daughter came up to me, she was about three.

0:49:330:49:35

She pulled my arm.

0:49:350:49:36

She goes, daddy, I am not eating roast duck and I'm definitely not

0:49:360:49:39

eating crocodile skin.

0:49:390:49:43

Isn't that sweet?

0:49:430:49:44

Lovely.

0:49:440:49:44

That is it?

0:49:440:49:46

You just do that.

0:49:460:49:48

The marsala deglazed the pan.

0:49:480:49:50

Now you are going to cover that with paper.

0:49:500:49:52

Yes.

0:49:520:49:54

We will do a cartouche, OK?

0:49:540:49:58

Folded over.

0:49:580:50:01

I will put that in the oven for you. Thank you.

0:50:010:50:03

While you get the cavolo nero on.

0:50:030:50:05

You can make it into a round.

0:50:050:50:07

That is the clever bit. Put it on top.

0:50:070:50:09

We are going to cook it 12 minutes at about 180 degrees in the oven.

0:50:090:50:13

Then we will take it off after 12 minutes to get

0:50:130:50:15

colour on the pancetta.

0:50:150:50:16

That is yours. What temperature?

0:50:160:50:19

180, please, for 12 minutes. 180 for 12 minutes.

0:50:190:50:23

It is quick.

0:50:230:50:24

Quite quick, yes.

0:50:240:50:26

That is amazing.

0:50:260:50:28

A lot of people would cook it a lot longer.

0:50:280:50:31

You take off the cartouche and how long?

0:50:310:50:33

You leave it five minutes after you put the cartouche,

0:50:330:50:36

just to get colour on there.

0:50:360:50:40

You want to let it rest, because it is important for a bird

0:50:400:50:43

like that to let the residual heat carry on cooking.

0:50:430:50:45

A little bit of olive oil.

0:50:450:50:47

That looks amazing.

0:50:470:50:48

If you would like to give Theo's recipe a try, you can,

0:50:480:50:51

and any other studio recipes, because all you have to do

0:50:510:50:54

is go to the website, bbc.co.uk/saturdaykitchen.

0:50:540:51:00

All the recipes are there. And you can try them.

0:51:000:51:02

I love the way you cook, Theo.

0:51:020:51:04

You have this lovely relaxed way of doing it.

0:51:040:51:07

You have your lovely pheasant trussed.

0:51:070:51:08

Can I take the trussing off it for you?

0:51:080:51:10

Yes, let's take that off.

0:51:100:51:12

Make sure you get the juice out of the pheasant.

0:51:120:51:15

Put that pan on the stove.

0:51:150:51:19

Let's get this nice and hot.

0:51:190:51:21

Look at that, the bacon is crispy.

0:51:210:51:23

It is Christmas, birds and stuffing and bacon and lovely vegetables

0:51:230:51:26

and everybody hanging around the kitchen.

0:51:260:51:29

One thing I love about Christmas is everybody in the kitchen.

0:51:290:51:33

Everybody around and eating and drinking.

0:51:330:51:36

You know what they say, too many cooks spoil the broth.

0:51:360:51:40

I am out of the way, don't worry, I understand.

0:51:400:51:43

They also say many hands make light work, Theo.

0:51:430:51:48

That was said in my ear by the gallery.

0:51:480:51:54

As you can see, it is nice and juicy.

0:51:540:52:00

It is almost like steamed.

0:52:000:52:04

Turn the cavolo nero.

0:52:040:52:05

You do that and I will look after the cavolo nero.

0:52:050:52:06

If you cannot find pheasant, what would you use?

0:52:060:52:08

You could do this with anything, you could do it with guinea fowl,

0:52:080:52:11

that would be really nice.

0:52:110:52:12

The point is it has a gamey taste.

0:52:120:52:16

You could do it with grouse, partridge.

0:52:160:52:19

Pheasant is one of the most underrated game birds.

0:52:190:52:23

Does this sauce now thicken up?

0:52:230:52:27

Just bring it to a simmer. It should be thick already.

0:52:270:52:30

The legs are pink but juicy as well.

0:52:300:52:32

Do you use the breast, as well?

0:52:320:52:34

Definitely.

0:52:340:52:37

You would not use the whole bird on one plate, would you?

0:52:370:52:40

I would probably eat a whole bird!

0:52:400:52:41

No. This is for two people.

0:52:410:52:43

Yes, it is.

0:52:430:52:44

Do you want the cavolo nero on the plate?

0:52:440:52:46

A little bit on the plate, not too much.

0:52:460:52:49

Get the bottle out of the way, nothing worse than having

0:52:490:52:53

a bottle in front of you.

0:52:530:52:59

That cavolo nero smells amazing, looks amazing.

0:52:590:53:02

I fluff it up so it sits nicely.

0:53:020:53:04

A nest for the pheasant.

0:53:040:53:08

We will put the leg on, that is beautiful.

0:53:080:53:11

Pheasant on top. Nice and juicy pheasant.

0:53:110:53:12

And we will get some pancetta.

0:53:120:53:16

That pan handle is hot, be careful.

0:53:160:53:19

Pancetta on the side.

0:53:190:53:21

And we get a spoonful of that beautiful, juicy celeriac.

0:53:210:53:27

The way you work, you chop up bits of bacon, you chop up the bird,

0:53:270:53:31

you allow its beauty just to be there.

0:53:310:53:33

Honestly, I love watching you cook.

0:53:330:53:37

I love you, John. It is a big love-in.

0:53:370:53:42

It is Christmas Eve. It is just absolutely fantastic.

0:53:420:53:46

Theo, can you tell us what that is?

0:53:460:53:49

We have got pheasant cooked with marsala, cream, milk,

0:53:490:53:51

celeriac and cavolo nero.

0:53:510:53:52

Delicious.

0:53:520:53:59

Ta da!

0:53:590:54:01

# Christmas time, mistletoe and wine.#

0:54:010:54:06

There we are.

0:54:060:54:07

I am ready for this.

0:54:070:54:08

I haven't had a lot of Christmas birds and roasts

0:54:080:54:11

yet, so far this year.

0:54:110:54:12

I've had a couple.

0:54:120:54:13

But I love pheasant, I love partridge.

0:54:130:54:18

The thing about game birds, they have so much flavour,

0:54:180:54:21

you have to cook them carefully.

0:54:210:54:27

Cooking them really fast and letting the rest a long time is a good bet.

0:54:270:54:30

Wow!

0:54:300:54:31

What is nice about that, you got a wow without asking.

0:54:310:54:34

Olia, what do you reckon?

0:54:340:54:35

Mmm.

0:54:350:54:37

There you go.

0:54:370:54:39

I'm sorry... That is OK.

0:54:390:54:42

It is OK because we are back to Manchester Christmas markets

0:54:420:54:45

to see what Jane Parkinson has plucked from the shelves and chosen

0:54:450:54:48

to go with Theo's amazing pheasant.

0:54:480:54:58

Theo's fantastic pheasant is elegant yet comforting.

0:55:080:55:11

It's also the kind of dish that doesn't require a wine that is too

0:55:110:55:14

heavy or a wine that is too complicated, so if you are looking

0:55:140:55:18

for a bargain, something like this Rosso Viino da Tavola would be

0:55:180:55:21

a great buy for it.

0:55:210:55:22

However, there are some serious flavours on the plate here,

0:55:260:55:28

and not just the pheasant, but the celeriac, too.

0:55:280:55:30

I have chosen a wine that is pretty new to the high street

0:55:300:55:33

and it is a belter for Christmas.

0:55:330:55:37

Welcome to the tasty world of Nicosia Etna Rosso 2014.

0:55:370:55:40

It is from Sicily.

0:55:400:55:42

It is made on the volcanic soils that surround Sicily's Mount Etna.

0:55:420:55:45

It is usually a blend of two grape varieties that

0:55:450:55:48

are very local to the area - nerello mascalese and nerello

0:55:480:55:51

cappuccio, which are a lot easier to drink than they are to say!

0:55:510:55:55

This has a beautiful aroma of black cherries but there is also

0:55:590:56:01

cloves and licorice spice.

0:56:010:56:02

It smells quite seasonal.

0:56:020:56:04

The sweet and savoury beetroot flavours in this wine work well

0:56:040:56:07

with the gamey pheasant meat, also with the richness of the celeriac.

0:56:070:56:10

Because it is quite fresh, it even works with the extra virgin

0:56:100:56:13

olive oil that goes over those steamed greens.

0:56:130:56:17

Theo, here's to your fabulous pheasant with this little slice

0:56:170:56:20

of Sicilian sunshine this Christmas.

0:56:200:56:21

Cheers.

0:56:210:56:23

I am really sorry, I am still eating.

0:56:230:56:25

Theo, what do you think of the wine?

0:56:250:56:27

I love Etna Rosso and this is a particularly good one.

0:56:270:56:29

It's really delicious and it's nice, it is really tangy.

0:56:290:56:32

Goes really nicely with the pheasant.

0:56:320:56:34

Etna Rosso, I have not really had it before.

0:56:340:56:36

It is amazing.

0:56:360:56:37

A lovely nose on it.

0:56:370:56:38

Charlotte?

0:56:380:56:39

What does that mean, a nose on it? It smells good.

0:56:390:56:45

Yes.

0:56:450:56:47

Olia, what do you reckon?

0:56:470:56:48

Very smooth. Like the sauce in the dish.

0:56:480:56:52

Really nice and smooth.

0:56:520:56:54

Well, I'm ready to eat food so I am going to hand you over because time

0:56:540:56:58

now for a treat from the delectable Nigella Lawson.

0:56:580:57:00

She is making surprise, surprise, a totally indulgent desert.

0:57:000:57:02

Yum.

0:57:020:57:03

I say bring it on!

0:57:030:57:11

# Sleigh bells ring, are you listening?

0:57:110:57:15

# In the lane, snow is glistening.

0:57:150:57:21

# A beautiful sight, we're happy tonight,

0:57:210:57:26

# Walking in a winter wonderland.

0:57:260:57:28

I am something of a pava-holic, but I have to say my cappuccino

0:57:300:57:36

pavlova, or cap-pav, as we call it at home,

0:57:360:57:38

is my first foray into a fruit free, but far from fruitless version.

0:57:380:57:48

Obviously a pavlova is to some extent a meringue,

0:57:480:57:50

so you need egg whites.

0:57:500:57:52

Four egg whites, but I am getting mine out of a carton.

0:57:520:57:55

Because at this time of year, it helps me to know I can

0:57:550:57:58

make my pav at the drop of a hat.

0:57:580:58:00

A pinch of salt.

0:58:000:58:02

And then whisk away.

0:58:020:58:07

Once I have soft peaks but definite peaks, I can start adding my sugar

0:58:080:58:12

and my coffee element.

0:58:120:58:14

This is a cappuccino pavlova.

0:58:160:58:17

So I will measure that out now.

0:58:170:58:19

I need 250 grams of caster sugar.

0:58:190:58:24

And four teaspoons of instant espresso powder.

0:58:260:58:32

Instant espresso powder is just that, it is like instant

0:58:320:58:34

coffee but stronger, and powder, not granules.

0:58:340:58:35

I love it.

0:58:350:58:43

Mix it up.

0:58:440:58:51

I am too impatient for this so I am going to warp speed nine now.

0:58:510:58:57

Just waiting for soft, but pronounced peaks to form.

0:59:000:59:04

And now I have a wonderful snow, very appropriate

0:59:040:59:07

for this time of year.

0:59:070:59:13

Now my white snow is going to be tinted ecru.

0:59:130:59:21

Adding the sugar and the coffee gradually, because I do not

0:59:210:59:24

want to deflate the wonderful bulked up egg whites.

0:59:240:59:34

Ah. Peace.

0:59:370:59:40

And look at this. It is so beautiful.

0:59:400:59:42

It is like a really expensive satin lingerie, that colour.

0:59:420:59:45

I don't want to waste any.

0:59:450:59:56

I was taught how to make pavlova by the Grand Dame

0:59:561:00:00

of Australian cooking writing, Stephanie Alexander,

1:00:001:00:03

so I do what she tells me.

1:00:031:00:08

Which means two teaspoons of cornflour.

1:00:081:00:15

And I need one teaspoonfull of white wine vinegar.

1:00:151:00:18

Now, I am not a scientist, but I have it under advicement

1:00:181:00:22

that it is these two elements that make this not a crunchy meringue,

1:00:221:00:25

but a pavlova that is crisp, on the outside, and just

1:00:251:00:28

exquisitely marshmallowy within.

1:00:281:00:36

Fold them together.

1:00:361:00:39

It is also the way you cook it, because normally meringue

1:00:391:00:45

is at a very low temperature, but with a pav, what I do,

1:00:451:00:48

what Stephanie taught me, I put it in the oven,

1:00:481:00:50

relatively high moderate oven at 180, and then

1:00:501:00:52

the minute it goes in, I turn it down to 150.

1:00:521:00:55

We are talking centigrade here.

1:00:551:00:56

Then it cooks for an hour.

1:00:561:01:01

I leave it in the oven to get cool overnight.

1:01:011:01:09

And I can sleep the sleep of the innocent.

1:01:091:01:12

I am thinking roughly of forming this, these gorgeous splodges,

1:01:121:01:16

into a disk of about 23 centimetres in diameter, but I am not measuring

1:01:161:01:26

and I am not good at maths, so that is the plan, Stan.

1:01:281:01:38

I think we need to move from a curved implement to a spatch now.

1:01:391:01:44

I want to smooth this, almost as if I am forming

1:01:441:01:50

the crown of a boater, or just a cake.

1:01:501:01:56

So smooth on the top, or as smooth as I can, and straight

1:01:561:01:59

sided around the outside.

1:01:591:02:03

It looks small now, but it really does swell in the oven.

1:02:031:02:06

So I have got a cappuccino pavlova.

1:02:061:02:15

Obviously not Italian, not an Italian in identity,

1:02:151:02:17

but totally Italian in inspiration.

1:02:171:02:22

So, this goes in the oven.

1:02:221:02:24

I go to bed.

1:02:241:02:25

All I need to do before people arrive is up end the pavlova base,

1:02:251:02:29

cover it with whipped cream, and cover the whipped cream

1:02:291:02:31

with a dusting of cocoa powder.

1:02:311:02:35

In other words, it will look like a cappuccino.

1:02:351:02:44

That looked delicious.

1:02:441:02:45

Because we are not live today, we asked some of our favourite chefs

1:02:451:02:48

to send in a question because it is Christmas.

1:02:481:02:51

Up first, Nicholas is from Sweden.

1:02:511:02:55

Good day, Nicholas.

1:02:551:02:59

Hi, this is Nicholas calling from Stockholm.

1:02:591:03:01

I was wondering if you had a wonderful cocktail

1:03:011:03:03

recipe to share with me.

1:03:031:03:08

That would be great, thank you.

1:03:081:03:09

Christmas cocktail for Nicholas?

1:03:091:03:10

Go on.

1:03:101:03:11

You want it now?

1:03:111:03:16

Those guys love fermenting stuff, use a bit 06 your fermenting liquid

1:03:161:03:19

in your Bloody Mary as a little...

1:03:191:03:20

So a Bloody Mary, Christmas Day, Christmas morning.

1:03:201:03:22

Bloody Mary, a bit of fernmented juice in.

1:03:221:03:25

What is your favourite Christmas cocktail?

1:03:251:03:31

I love an Aperol spritz, but I think at Christmas time

1:03:311:03:34

I would get a pink grapefruit, I would take the skin off and put

1:03:341:03:37

that in the cocktail and it would be delicious.

1:03:371:03:39

I love it.

1:03:391:03:40

Or blood oranges.

1:03:401:03:46

You guys can talk about your favourite cocktail later on.

1:03:461:03:49

Next up, we are excited to have Tom Kitchin from Edinburgh.

1:03:491:03:51

Good day, Tom.

1:03:511:03:52

My wife is Swedish, so we celebrate Christmas on the 24th

1:03:521:03:55

with traditional Swedish fare, then on the 25th we have the good

1:03:551:03:58

old British Christmas, and on the 26th it is my mum's birthday.

1:03:581:04:01

It's a bit crazy.

1:04:011:04:02

Tell me, what happens in your house?

1:04:021:04:03

What happens in your house, Charlotte?

1:04:031:04:05

People sleep, much to my dismay, until 11am, so I have to wait

1:04:051:04:08

for ages for Christmas Day to start.

1:04:081:04:09

As if I am still in the mentality of an 8-year-old.

1:04:091:04:12

Then we have a late big Christmas dinner that as a family we sort

1:04:121:04:16

of cook as if it is some special achievement, even though my mum

1:04:161:04:19

cooks so much of the time.

1:04:191:04:22

It sound like one of those romantic comedies where it is all a bit

1:04:221:04:26

sad at first, then it becomes really happy.

1:04:261:04:28

I like to make it dramatic.

1:04:281:04:29

What about you two?

1:04:291:04:30

Celebrate it twice, of course!

1:04:301:04:31

Do the British Christmas and the Ukrainian Christmas and both

1:04:311:04:34

times we cook and get drunk.

1:04:341:04:41

Love the honesty.

1:04:411:04:42

Theo?

1:04:421:04:43

Christmas Day, everyone comes round to our house

1:04:431:04:45

and we have a massive great big party with my family,

1:04:451:04:47

and my wife's family, and it is good times.

1:04:471:04:49

Brilliant.

1:04:491:04:50

Next, we have Ching en route to LA.

1:04:501:04:54

Hi, Ching here, on the way to LA.

1:04:541:04:55

I just want to ask, how do you make the best Yorkshire pudding?

1:04:551:04:58

This is a good Christmas recipe, isn't it?

1:04:581:05:01

You see, I like Yorkshire pudding with everything.

1:05:011:05:03

I think Yorkshire pudding should be with every single roast.

1:05:031:05:05

The thing about Yorkshire pudding, when you have made your batter,

1:05:051:05:10

make sure you put the tray you are going to cook it

1:05:101:05:13

in in a really hot oven with oil in there, with sunflower...

1:05:131:05:18

No, beef dripping!

1:05:181:05:19

Or beef dripping and pour it out and put the mixture in.

1:05:191:05:22

They will shoot up quickly.

1:05:221:05:23

My Lisa uses a tiny bit of stock cube in the bottom of every one,

1:05:231:05:26

that's really cool.

1:05:261:05:28

I don't like them.

1:05:281:05:29

I always give them way.

1:05:291:05:30

You don't like Yorkshire pudding?

1:05:301:05:31

Nice to know you Charlotte.

1:05:311:05:32

Let's move on...

1:05:321:05:33

I am joking, next up Cyrus from London Town.

1:05:331:05:33

I am joking, next up Cyrus from London Town.

1:05:391:05:41

What would be the best stuffing for your goose this Christmas?

1:05:411:05:44

Quince and ginger and garlic and loads of warming spices.

1:05:441:05:46

Quince cooked in the goose fat and juices.

1:05:461:05:48

That is really cool.

1:05:481:05:52

I love it, it is a recipe in one of Joyce Molineux's books,

1:05:521:05:55

and it is an old Victorian recipe where you get a goose and you roast

1:05:551:05:58

it quickly in the oven to get some of the fat out.

1:05:581:06:01

You take the goose out.

1:06:011:06:03

In the pan you slice onion, you fry them, add chestnuts,

1:06:031:06:05

tomatoes and you add brandy, a lot of brandy, then

1:06:051:06:08

you put the goose back in there and all the fat sits on top

1:06:081:06:11

of the onions and tomatoes, and they continue to

1:06:111:06:13

cook for two hours.

1:06:131:06:14

You then take that off, pour the fat off and serve

1:06:141:06:17

that with the goose.

1:06:171:06:18

It is delicious.

1:06:181:06:24

We are going to your house for Christmas Day.

1:06:241:06:26

Paul from Padstow, good day Paul.

1:06:261:06:29

Hello, Paul from Padstow.

1:06:291:06:30

I was wondering, Brussel sprouts.

1:06:301:06:31

Everyone always says to put them with bacon,

1:06:311:06:33

any other tips to do beautiful Brussels sprouts on Christmas Day?

1:06:331:06:35

I like to give them as presents to other people.

1:06:351:06:38

What is wrong with Brussels sprouts?

1:06:381:06:39

I love cabbage, I love kale, Brussel sprouts, give

1:06:391:06:42

them to the neighbours.

1:06:421:06:42

They can have them.

1:06:421:06:43

Just pan fry them in brown butter, and flaked toasted almonds.

1:06:431:06:52

Nice.

1:06:521:06:53

Brown butter is good.

1:06:531:06:54

Charlotte, are you a Brussels sprout fan?

1:06:541:06:57

I don't mind them, yes.

1:06:571:06:58

You can grate them.

1:06:581:07:04

If you grate a Brussel sprout and fry it

1:07:041:07:06

in butter it tastes better.

1:07:061:07:07

It tastes much better.

1:07:071:07:08

That sounds great.

1:07:081:07:09

Time for the Christmas breakfast challenge.

1:07:091:07:16

It is a special show so we thought we would set our chefs the challenge

1:07:161:07:19

of making the best breakfast for Christmas morning using

1:07:191:07:22

the ingredients in front of them.

1:07:221:07:23

Of course, there are eggs, there are eggs - join me guys -

1:07:231:07:26

there are eggs, but there is also bacon, smoked salmon,

1:07:261:07:28

goat's cheese, black pudding, mushrooms, muffins, toast, bread,

1:07:281:07:30

butter, cream, salt, pepper whatever you like.

1:07:301:07:32

The deal is, you only have two minutes to make breakfast in.

1:07:321:07:35

So it has to be a speedy breakfast, at the end our special guest

1:07:351:07:38

Charlotte will use her favourite.

1:07:381:07:44

Choose wisely.

1:07:441:07:45

You understand the rules?

1:07:451:07:46

Yes.

1:07:461:07:51

No pressure at all, two minutes, your best Christmas breakfast.

1:07:511:07:54

Let me say something, when the music starts

1:07:541:07:56

you can start cooking.

1:07:561:07:57

When it finishes, it has to be on the plate ready to eat.

1:07:571:08:00

Whatever is on the plate.

1:08:001:08:01

If it is in the pan, we can't eat it.

1:08:011:08:03

There's the rules.

1:08:031:08:04

Good.

1:08:041:08:05

Theo and Olia, 3, 2, 1, start music.

1:08:051:08:07

MUSIC: Rockin' Around The Christmas Tree.

1:08:071:08:15

Olia is chopping up bacon.

1:08:151:08:17

It is such relaxing music for such a stressful thing.

1:08:171:08:21

So is Theo.

1:08:211:08:24

Olia seems to be calmer.

1:08:241:08:25

It is nice to wander.

1:08:251:08:26

For you, not them.

1:08:261:08:28

That is the difference.

1:08:281:08:30

Right.

1:08:301:08:32

So you now have, Theo, what do you have in there?

1:08:321:08:35

Pancetta or bacon, and I have some mushrooms.

1:08:351:08:37

They are in there.

1:08:371:08:38

I am going to fry them off.

1:08:381:08:39

I am going to do something different.

1:08:391:08:41

You are doing something a bit different.

1:08:411:08:43

A bit different.

1:08:431:08:45

OK.

1:08:451:08:47

We have black pudding going in.

1:08:471:08:49

You have mushrooms and bacon.

1:08:491:08:53

Classic, in different pans.

1:08:531:08:55

Oh yes, get the colour on.

1:08:551:08:56

Are you going to keep it secret.

1:08:561:09:00

She is making fried bread.

1:09:001:09:01

Charlotte is getting excited.

1:09:011:09:06

Show us your plaster?

1:09:061:09:14

It is my neice's plaster, she likes - I found it in the house,

1:09:141:09:17

I got a paper cut and felt like I needed a plaster.

1:09:171:09:20

It will hold you in good stead to eat breakfast.

1:09:201:09:23

You are half way, ladies and gentlemen.

1:09:231:09:24

Half way.

1:09:241:09:25

This is is really good.

1:09:251:09:26

Look, black pudding.

1:09:261:09:27

Let us see a bit more heat.

1:09:271:09:31

Oh, look.

1:09:311:09:32

Bread, fried slice.

1:09:321:09:33

There is only 40 seconds left guys.

1:09:331:09:37

Theo, what is your record for making an omelette?

1:09:371:09:39

14 seconds.

1:09:391:09:40

14 seconds world record Theo is the holder of.

1:09:401:09:47

So we are confident - look at that is clever.

1:09:471:09:49

Of course, put a lid on top.

1:09:491:09:51

Theo is making an omelette, he is making, you have 20 seconds left.

1:09:511:09:54

It warms it up.

1:09:541:09:55

Look, he is making an omelette.

1:09:551:10:01

What is he doing here?

1:10:011:10:02

You only have 10 seconds.

1:10:021:10:03

It's a hot grill.

1:10:031:10:04

7 seconds.

1:10:041:10:08

Five seconds.

1:10:081:10:16

Quickly.

1:10:161:10:16

On the plate.

1:10:161:10:18

Quick.

1:10:181:10:19

Quick on the plate.

1:10:191:10:20

On the plate.

1:10:201:10:21

On the plate now.

1:10:211:10:22

Quick, quick.

1:10:221:10:23

Theo, on the plate.

1:10:231:10:24

What time is it?

1:10:241:10:25

Now, the music has stopped.

1:10:251:10:26

Look it might be Christmas but we all have.

1:10:261:10:28

Get it on the plate.

1:10:281:10:29

Come on.

1:10:291:10:30

Come on, it is Christmas, I know.

1:10:301:10:32

I was trying to make a fritata cake.

1:10:321:10:34

You were.

1:10:341:10:35

Go.

1:10:351:10:36

Look at that.

1:10:361:10:37

Oh.

1:10:371:10:38

Nearly there.

1:10:381:10:39

I have total you that realistically you are both over and you should

1:10:391:10:42

have been disqualified.

1:10:421:10:43

Charlotte, join us.

1:10:431:10:44

Here is your cutlery, that is for you, Olia.

1:10:441:10:46

Can you tell Charlotte what she is about to indulge in?

1:10:461:10:49

Yes, bread fried in butter and bacon, some mushrooms and eggs.

1:10:491:10:54

There you go.

1:10:541:10:55

That is not bad in two minutes.

1:10:551:10:58

That is really good.

1:10:581:11:04

Theo, would you tell Charlotte what...

1:11:041:11:14

This is supposed to be a fritata, so it should have been the other way

1:11:161:11:19

round but it's a kind of slightly undercooked one, but...

1:11:191:11:22

Very good.

1:11:221:11:23

Right Charlotte, what do you reckon?

1:11:231:11:25

Well they both cheated time wise but also it is Christmas so I can't

1:11:251:11:28

choose and everybody is a winner.

1:11:281:11:29

Well, saying that, technically that is right.

1:11:291:11:35

However Charlotte we have to be able to find out very soon

1:11:351:11:38

where she will get her food heaven, chocolate or food hell

1:11:381:11:41

where she will get her food heaven, chocolate or food hell,

1:11:411:11:44

Christmas pudding.

1:11:441:11:45

We will find out which one you will get to eat Charlotte

1:11:451:11:48

after a brilliant yuletide treat from Tom Kerridge.

1:11:481:11:52

He is making star anise carrots washed down with a spicy cider.

1:11:521:12:02

The big day is almost here, and to avoid unnecessary

1:12:021:12:04

stress in the kitchen, it is a good idea to get

1:12:041:12:07

prepared on Christmas Eve.

1:12:071:12:08

This next dish transformed the ordinary boiled carrot

1:12:081:12:11

into something magical.

1:12:111:12:12

And best of all, they can be be cooked the day before.

1:12:121:12:15

Trust me, Rudolph will love them.

1:12:151:12:20

These are whole carrots, going to be covered in beautiful

1:12:201:12:25

butter and sugar and a bit of Christmas star anise.

1:12:251:12:29

This beautiful thing about cooking carrots whole,

1:12:291:12:32

is they keep all of their flavour.

1:12:321:12:34

These carrots have been on the menu at my pub in some form

1:12:341:12:37

or other since we opened.

1:12:371:12:41

We have people travel back to the pub just have the carrots.

1:12:411:12:45

Now because I am a bit of a perfectionist, I am

1:12:451:12:48

rubbing my peeled carrots down with a clean green scourer.

1:12:481:12:51

You haven't got to do this but it does give it that

1:12:511:12:54

bit of extra finish, just because it's Christmas.

1:12:541:13:04

In a wide bowl measure 150 grams of caster sugar.

1:13:081:13:10

Carrots have their own amazing sweetness, but this sugar

1:13:101:13:12

is going to enhance that, make it even better.

1:13:121:13:14

Then in with 400ml of water, three teaspoons of salt

1:13:141:13:17

and 250 grammes of butter.

1:13:171:13:18

And bang the heat up.

1:13:181:13:22

Carrots and aniseed go well together, these are star anise,

1:13:221:13:24

I am going to put four of these in.

1:13:241:13:26

These carrots will braise happily for about 45 minutes,

1:13:261:13:28

in this luscious liquor.

1:13:281:13:36

I like my carrots to be cooked all the way through,

1:13:361:13:40

none of that al dente stuff, proper carrots cooked properly.

1:13:401:13:44

And remember, what is brilliant about these carrots is that

1:13:441:13:47

all the hard work is done on Christmas Eve.

1:13:471:13:49

Simply stick them in the fridge overnight and all you have to do

1:13:491:13:52

on Christmas Day is heat them up, and enjoy another sneaky sherry.

1:13:521:14:02

What is happens here is the sugar is beginning to caramelise

1:14:021:14:05

and mix with the butter.

1:14:051:14:10

And give really lovely carroty star anise glaze.

1:14:101:14:12

Don't reduce it down too much otherwise the butter will split out.

1:14:121:14:14

Got a wonderful shine on them.

1:14:141:14:18

Just glaze with a bit of that lovely carrot and star anise syrup.

1:14:181:14:21

That for me is the perfect vegetable side dish to go with my beautiful

1:14:211:14:24

Christmas turkey roll.

1:14:241:14:25

With the main meal taken care of I deserve a little sit down

1:14:251:14:28

and can think about what snacks to leave for Santa.

1:14:281:14:31

Last year I crept downstairs and he hasn't toughed the sherry

1:14:311:14:33

so this year I am going to make him a scrumptious festive cider that's

1:14:331:14:33

With the main meal taken care of I deserve a little sit down

1:14:421:14:45

and can think about what snacks to leave for Santa.

1:14:451:14:55

Last year I crept downstairs and he hasn't touched the sherry

1:15:001:15:03

so this year I am going to make him a scrumptious festive cider that's

1:15:031:15:07

so good he level me bigger presents.

1:15:071:15:09

I have come to one of the capital's biggest Christmas markets,

1:15:111:15:13

where the mulled wine is flowing.

1:15:131:15:16

where the mulled wine is flowing.

1:15:161:15:18

But just wait till they get a sniff of my mulled cider.

1:15:181:15:23

First things first...

1:15:231:15:25

To work out how the bottle opener works.

1:15:251:15:31

OK, I have got eight bottles of cider in each pan and into each

1:15:311:15:35

pan I will stick some soft dark-brown sugar.

1:15:351:15:37

And vanilla and dark, soft brown sugar go really well

1:15:371:15:39

together, a lovely flavour.

1:15:391:15:41

A couple of pods in each one.

1:15:431:15:45

And this process, all of it is about adding layers

1:15:451:15:47

and layers of flavour to the cider.

1:15:471:15:55

And to go into the vat cider and sugar, I like a little tea bag

1:15:551:15:59

kind of infusion of all of those spices that you get in mulled wine.

1:15:591:16:02

I put crushed cinnamon sticks, star anise, cardamom,

1:16:021:16:04

some black peppercorns and fresh bay leaves into a muslin bag and tie it

1:16:041:16:08

up with a nice red ribbon.

1:16:081:16:14

This makes absolutely no difference to the recipe,

1:16:141:16:16

it just looks really nice!

1:16:161:16:19

I will bring it up to the boil and turn it down to a simmer

1:16:221:16:25

and leave it 15 minutes to infuse with flavour.

1:16:251:16:27

Just long enough to soak up Christmas atmosphere

1:16:271:16:29

and sample a sausage.

1:16:291:16:30

Can I get the best German sausage you've got?

1:16:301:16:34

There you go, boss, thank you.

1:16:341:16:40

Right, it's back to my cider, which should be ready

1:16:401:16:42

for some finishing touches.

1:16:421:16:46

My cider has been stewing about 20 minutes.

1:16:461:16:48

I will give it a good splash of dark rum.

1:16:481:16:53

It adds to the spices.

1:16:531:16:55

Also it's a really good boozy, Christmas kick.

1:16:551:16:58

Finally, the zest of orange.

1:16:581:17:00

This goes in at the end, not at the beginning.

1:17:001:17:02

This is because it releases some beautiful orange oils

1:17:021:17:04

and they stay nice and fresh.

1:17:041:17:09

It really gives it a proper taste of Christmas.

1:17:091:17:12

Right then, you lot, who's up for some cider?

1:17:121:17:14

ALL: Yes!

1:17:141:17:16

That's the reaction. That's what you want.

1:17:161:17:25

There you go, chief, happy Christmas.

1:17:251:17:30

If people do not get a cup of this when they come

1:17:301:17:33

round my house over Christmas, they are going to be very unhappy.

1:17:331:17:37

I cannot think of a better way to start off Christmas

1:17:371:17:39

celebrations than mulled cider.

1:17:391:17:41

Fill your boots, people.

1:17:411:17:45

Ho, ho, ho.

1:17:451:17:47

Hello, Santa.

1:17:471:17:49

Here you are, boss man, have some cider.

1:17:491:17:51

Oh, thank you. I like cider.

1:17:511:17:53

Do you like cider?

1:17:531:17:55

Thank you, Tom, that's fantastic. Santa, it's a pleasure, mate.

1:17:551:17:57

Always a pleasure.

1:17:571:17:58

Merry Christmas.

1:17:581:17:59

Ho, ho, ho.

1:17:591:18:01

I love Santa Claus.

1:18:011:18:06

Cheers, thanks, Tom.

1:18:111:18:14

Right, it's time to find out whether Charlotte

1:18:141:18:16

is going to get her food heaven or her food hell.

1:18:161:18:19

For food heaven, I am going to make you a delicious chocolate mousse

1:18:191:18:22

with chocolate sauce, using dark chocolate

1:18:221:18:23

and brandy and cream.

1:18:231:18:26

We are going to whip up to make a lovely, lovely mousse.

1:18:261:18:30

We will serve the whole thing on some praline biscuits,

1:18:301:18:32

some hot chocolate sauce will be poured across the top,

1:18:321:18:34

which will melt the praline and make like a salted caramel.

1:18:341:18:37

Nice.

1:18:371:18:38

Sound good? Yes, very good.

1:18:381:18:39

Well, that could happen, or you could be facing your food hell.

1:18:391:18:42

And there it is, the Christmas pudding.

1:18:421:18:44

I will make the ultimate Christmas pudding dessert,

1:18:441:18:46

mixing leftover Christmas pudding with vanilla ice cream

1:18:461:18:48

and brandy to make a Christmas pudding ice cream, serve it

1:18:481:18:50

with marzipan puddings.

1:18:501:18:52

You are not a fan of marzipan? No.

1:18:521:18:54

There you go, that, as well, and some brandy butter sauce.

1:18:541:18:57

As it is a special show, there is no vote.

1:18:571:19:00

Instead, we will ask you to pick a special bauble

1:19:001:19:02

from the Christmas tree.

1:19:021:19:05

Come with me. There we are.

1:19:051:19:08

Two very special baubles, and in there, your fate is sealed.

1:19:081:19:10

One contains food heaven, one contains food hell.

1:19:101:19:15

Which one are you going for? The top one?

1:19:151:19:18

OK.

1:19:181:19:21

Right, inside here it is written...

1:19:211:19:23

What does it say?

1:19:231:19:24

A little scroll...

1:19:241:19:26

Uh-oh. Oh, no.

1:19:261:19:31

Also, it will be nice, I think, probably.

1:19:311:19:36

You know what, just so the world knows, we will put that to one side.

1:19:361:19:39

I like all this.

1:19:391:19:42

In the other one, just so everybody knows, will you open

1:19:421:19:44

the other one for us? Yes.

1:19:441:19:46

Because that is the other one.

1:19:461:19:47

And what is in that one?

1:19:471:19:49

It says...

1:19:491:19:50

It could have been...

1:19:501:19:51

Food heaven.

1:19:511:19:53

Chocolate.

1:19:531:19:54

Heaven or hell, the fact is it is Christmas Eve,

1:19:541:19:57

so we will have fun with our friends.

1:19:571:19:59

Let's go, we will make something nice.

1:19:591:20:09

We are getting rid of all the chocolate and in a way,

1:20:091:20:12

chocolate is not that good for you anyway, Charlotte.

1:20:121:20:14

You might as well have Christmas pudding on Christmas Eve.

1:20:141:20:17

I think that is the best way to do it.

1:20:171:20:19

We are going to take that away.

1:20:191:20:21

Would you like a bit?

1:20:211:20:22

I would love some, thank you. Say goodbye.

1:20:221:20:24

OK. That goes as well.

1:20:241:20:25

Thank you, that is gone, and now we are left with making

1:20:251:20:28

a sponge pudding and Christmas pudding ice cream.

1:20:281:20:33

Theo, could you make the Christmas pudding ice cream?

1:20:331:20:37

There is Christmas pudding to be chopped up and some softened

1:20:371:20:39

ice cream behind you.

1:20:391:20:41

Don't rush, it is Christmas Eve.

1:20:411:20:45

Olia, could you please make for me a brandy sauce - just the milk,

1:20:451:20:50

sugar and butter and brandy, brief boil, add cornflour,

1:20:501:20:54

make sure there's no lumps, give it a whisk.

1:20:541:20:56

I will make some puddings.

1:20:561:20:58

Charlotte, could you give me a hand, please, would you mind?

1:20:581:21:01

Would you just take that for me over the other side?

1:21:011:21:04

And this over here.

1:21:041:21:05

I will make marzipan puddings, almond puddings,

1:21:051:21:07

because I think they are lovely.

1:21:071:21:10

People get confused and concerned about making puddings.

1:21:101:21:12

It's very easy.

1:21:121:21:14

If you weigh your eggs and use exactly the same

1:21:141:21:16

quantities of butter, sugar and flour, you will

1:21:161:21:19

make a perfect pudding. That's it.

1:21:191:21:24

If the eggs weigh 150 grams, it is 150 grams of everything else.

1:21:241:21:29

All you do is cream the butter and sugar together so it

1:21:291:21:31

starts to go white.

1:21:311:21:32

Add the egg slowly.

1:21:321:21:35

Christmas pudding ice cream, Theo, you made it before?

1:21:351:21:38

No.

1:21:381:21:41

It is a good way of using leftover Christmas pudding.

1:21:411:21:44

You have to keep it a bit apart, rather than mushing it too much.

1:21:441:21:48

OK.

1:21:481:21:52

I find at our house we have a lot of Christmas pudding left over.

1:21:521:21:55

It is one of those things.

1:21:551:21:57

Yes. Your house obviously does.

1:21:571:22:00

Mix it with softened vanilla ice cream.

1:22:001:22:05

Away you go.

1:22:051:22:07

This mixture for sponge pudding, what is clever about sponge puddings

1:22:071:22:12

is if you make one and put it into a mould, and you steam

1:22:121:22:18

is if you make one and put it into a mould, and you steam it

1:22:181:22:21

it is sponge pudding, if you bake it,

1:22:211:22:23

it is Victoria sponge.

1:22:231:22:24

It is exactly the same recipe.

1:22:241:22:26

Equal quantities of butter, sugar.

1:22:261:22:27

I can make it.

1:22:271:22:28

You can.

1:22:281:22:29

Of course you can make it.

1:22:291:22:31

That is the most delicious rum and raisin ice cream

1:22:311:22:33

I have ever tasted.

1:22:331:22:34

Brilliant.

1:22:341:22:35

Add the eggs slowly, a couple at a time.

1:22:351:22:41

A little bit of flour, and to that I will add a tiny bit

1:22:411:22:45

of almond essence and a tiny bit of brandy.

1:22:451:22:51

You are, of course on the Christmas special, what time?

1:22:511:22:53

I don't know.

1:22:531:22:56

I am so sorry, I cannot remember what time we are on.

1:22:561:23:00

I think it is best to watch BBC One all day in case it comes on.

1:23:001:23:03

That is a good idea.

1:23:031:23:05

BBC One all day on Christmas Day. Yes.

1:23:051:23:08

Because we would have been on on Christmas Eve.

1:23:081:23:10

Mix it together.

1:23:101:23:11

Add the rest of the eggs.

1:23:111:23:13

This is Call The Midwife-coloured. It is.

1:23:131:23:15

Very 1950s.

1:23:151:23:20

Marzipan in the bottom of these?

1:23:201:23:21

The marzipan goes in the bottom, thank you.

1:23:211:23:25

Take some marzipan and put...

1:23:251:23:27

Sometimes I put marzipan inside my pudding mix.

1:23:271:23:29

OK.

1:23:291:23:31

I don't know, there is something warming about this, just

1:23:311:23:33

the marzipan on top.

1:23:331:23:35

Almond marzipan pudding.

1:23:351:23:37

That is how quick sponge pudding is. It is really fast.

1:23:371:23:40

The kids at home make it all the time, it is really easy.

1:23:401:23:46

Whisk it together.

1:23:461:23:50

Scrape down the bowl and make sure it is mixed

1:23:501:23:55

and if it is a little bit tight, all you need to do is add a tiny bit

1:23:551:23:59

of milk and that is all.

1:23:591:24:01

Stir.

1:24:011:24:02

We will put the mixture...

1:24:021:24:03

Just chuck it there for me.

1:24:031:24:05

It doesn't sound too bad?

1:24:051:24:07

I feel like a mad prince in his kitchen watching

1:24:071:24:10

everybody cook his dinner. It is really nice.

1:24:101:24:14

Sometimes it is nice to have people around you who just do things.

1:24:141:24:17

It is amazing.

1:24:171:24:22

Whatever pudding I do, I try not to fill it all the way,

1:24:221:24:25

because otherwise it goes across the top,

1:24:251:24:28

but my hint is you use lots of water in the bottom of the tray,

1:24:281:24:32

make sure it steams nicely, whether it is a sponge pudding,

1:24:321:24:34

whatever it might be, it does not really matter.

1:24:341:24:36

I've added cornstarch to my sauce, am I cooking it out a little bit?

1:24:361:24:44

Cook out your mixture a little bit.

1:24:441:24:46

Besides Call The Midwife, the Christmas special,

1:24:461:24:47

do you have a favourite Christmas Day watch on telly?

1:24:471:24:53

Theo?

1:24:531:24:56

Do you have a favourite Christmas Day watch on telly?

1:24:561:24:58

It has to be the Bond film.

1:24:581:25:01

And Call The Midwife. What about you, Olia?

1:25:011:25:11

Withnail and I.

1:25:141:25:15

Richard E Grant, a very good choice. What about you, Charlotte?

1:25:151:25:20

Only Call The Midwife on repeat.

1:25:201:25:23

These go in the oven.

1:25:231:25:25

They will bake about 25-30 minutes.

1:25:251:25:30

All the recipes are on the website.

1:25:301:25:33

You do not have to worry about the timing is too much.

1:25:331:25:35

It is Christmas Eve, anyway, so that is fine.

1:25:361:25:38

Out come the lovely puddings.

1:25:381:25:41

How is your brandy cream going?

1:25:411:25:45

I think it is done. It is good.

1:25:451:25:47

It does not taste floury any more. No, it shouldn't.

1:25:471:25:51

If you bring it to the boil and it won't split.

1:25:511:25:54

It is delicious.

1:25:541:25:56

Let's get a nice plate because it is Christmas time.

1:25:561:26:00

For me, I always think about Christmas Eve and that's

1:26:001:26:05

what are we going to watch?

1:26:051:26:07

And then it is too late to watch anything.

1:26:071:26:13

That does that.

1:26:131:26:15

This is hot.

1:26:151:26:20

What happened, because we put the disc of marzipan on the pudding,

1:26:201:26:24

we have this lovely pudding, which comes out, and all

1:26:241:26:26

the marzipan goes across the top.

1:26:261:26:35

And Santa, when the marzipan does that, goes ho, ho, ho,

1:26:351:26:38

which is always important.

1:26:381:26:42

It's Christmas Eve, you've got to have a bit of fun.

1:26:421:26:46

Are you going to keep this on on Christmas Day?

1:26:461:26:48

I am going to keep it on Christmas Day -

1:26:481:26:51

could you imagine what it would smell like if it was

1:26:511:26:53

on two days in a row?

1:26:531:26:55

Brandy butter across the top.

1:26:551:26:58

On the side of that, of course, we need to be

1:26:581:27:00

able to have ice cream.

1:27:001:27:05

You take the ice cream and give it a nice roll across.

1:27:051:27:12

Professional.

1:27:121:27:13

That goes on there and, of course, we have to find

1:27:131:27:16

something nice to go on top, like a reindeer.

1:27:161:27:24

There we go.

1:27:241:27:25

Don't eat the reindeer, ladies and gentlemen,

1:27:251:27:27

don't do that at home.

1:27:271:27:29

There we go, Charlotte.

1:27:291:27:33

It's your first chance.

1:27:331:27:35

Theo will do something special because I've got to do a special

1:27:351:27:38

wine for Christmas Eve.

1:27:381:27:39

And the special wine for Christmas Day, of course,

1:27:391:27:41

has to be delicious, doesn't it?

1:27:411:27:48

Olia.

1:27:481:27:48

How is it?

1:27:481:27:50

Delicious.

1:27:501:27:51

Watch Theo.

1:27:511:27:54

Christmas theatre.

1:27:541:27:57

To go with the pudding, it is not really hell, is it?

1:27:571:28:02

Christmas Eve has not been hell, it has been wonderful,

1:28:021:28:04

Charlotte, hasn't it?

1:28:041:28:07

Grab a glass of sherry, because you cannot have

1:28:071:28:08

Christmas without sherry.

1:28:081:28:08

There you go.

1:28:081:28:09

This is pale sherry from Waitrose at ?6.99, and it is delicious.

1:28:091:28:16

That is all from us today on Saturday Kitchen.

1:28:161:28:20

A great big Christmas thank you to our brilliant studio chefs,

1:28:201:28:23

Olia Hercules and Theo Randall.

1:28:231:28:25

Our fantastic guest Charlotte Ritchie, and the wonderful

1:28:251:28:27

Jane Parkinson for the top festive wine choices.

1:28:271:28:31

All the recipes are on the website, bbc.co.uk/saturdaykitchen.

1:28:311:28:34

Next week, Matt Tebbutt is hosting the New Year's Eve

1:28:341:28:36

celebrations, of course he is.

1:28:361:28:39

And don't forget that Best Bites is back on New Year's Day on BBC Two.

1:28:391:28:46

From everybody here, wishing you a wonderful and very

1:28:461:28:48

happy and, of course, a safe Christmas.

1:28:481:28:50

Happy Christmas to you all!

1:28:501:28:53

# I just imagine it Right here

1:28:541:28:55

# I can almost touch it So near

1:28:551:28:57

# We could live in our world No fear

1:28:571:28:59

# If you're with me say yeah... #

1:28:591:29:01

Yes! Yes! Yes!

1:29:011:29:03

Cheers! Merry Christmas! From all of us here at CBBC.

1:29:031:29:06

It's literally snowing. You're kidding?

1:29:061:29:09

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