:00:19. > :00:22.Hello and welcome to the One Show with Matt Baker and Alex Jones.
:00:22. > :00:25.Tonight's guest has cooked for world leaders and Hollywood A
:00:25. > :00:33.Listers, but on Christmas Day he's going to open up his kitchen to you.
:00:33. > :00:39.It's Gordon Ramsay. APPLAUSE
:00:39. > :00:43.Thank you for having me. Usually you spend Christmas with the
:00:43. > :00:48.Beckhams, but this year, are you mad, because you'll be at home with
:00:48. > :00:53.the TV crew? I know. Every chef cooks on Christmas Day and it's the
:00:53. > :00:59.most stressful day of the year, so I'd like to make it more easy for
:00:59. > :01:03.you. I only told Tana yesterday. She wondered what the trucks were
:01:03. > :01:07.doing outside. How was she with that? We have four achaising kids,
:01:07. > :01:13.and we have some guests, but I'm going to have fun with it. All the
:01:13. > :01:17.present opening out of the way first? Big time. I'll do breakfast,
:01:17. > :01:23.little presents, cook along live and if they do well and they'll get
:01:23. > :01:28.the main present for dinner! Nice! Well to get us all in the mood,
:01:28. > :01:34.we'll have a dry run here tonight. Hopefully, some have the
:01:34. > :01:38.ingredients from the website and a TV in the kitchen. If not, indulge
:01:38. > :01:43.yourself in the food and make a note of the tips. You have a minute.
:01:43. > :01:52.Tell us as you walk to the kitchen. Amazing pheasant dish, with
:01:52. > :02:00.fantastic pancetta and sprouts. Can you cook? No. In 20 minutes' time
:02:00. > :02:04.you'll be able to. First, the pans need to be really hot. You cannot
:02:04. > :02:10.cook with cold pans. We'll have to seer the pheasant. Nice
:02:10. > :02:17.introduction to game. Now then, it's a bit posh? Do you think so?
:02:17. > :02:23.Well, I've never had it before, to be honest. Have you ever plucked a
:02:24. > :02:28.peasant? Never. If you don't want pheasant, you can use chicken.
:02:28. > :02:33.It's a nice introduction to game. Very healthy bird and it's a very,
:02:33. > :02:38.very cheap bird too. Go for it. the pans hot? Yes. I'll season the
:02:38. > :02:43.breast and the legs. To cook it quickly, we've taken the bone out,
:02:43. > :02:48.but you can ask the butcher to do that for you. Start off with olive
:02:48. > :02:54.oil, why? If you go too early with butter it will burn too early. I'll
:02:54. > :02:59.finish it with butter at the end. The BBC gas or electric is not
:02:59. > :03:06.working as fast as I want it to. It will get there. Definitely. Bacon
:03:06. > :03:12.in. The reason why I'll not start taking any oil is I want to render
:03:12. > :03:19.that down, so I get that in the dry pan and get it hot and the fat will
:03:19. > :03:23.release. I don't want it greasey, but nice and light. Hopefully
:03:23. > :03:27.everyone is following along. If you are, take a photograph. We'll be
:03:27. > :03:34.back with Gordon, but the next stage will be up later and more
:03:34. > :03:42.great tips for cooking. Is it hot enough? You can hear it working.
:03:42. > :03:45.Anita has been Christmas shopping with a difference. Faking it is big
:03:46. > :03:54.business. This Christmas, around one in ten of us could unwittingly
:03:54. > :03:57.end up with knock-off goods in our stockings. As most goods are
:03:57. > :04:02.manufactured abroad, it's our borders that come under attack.
:04:02. > :04:06.Here at Heathrow Airport, it's a daily battle for UK border
:04:06. > :04:11.officials. These shelves are lined with boxes and any number of them
:04:11. > :04:13.could potentially be full of fake goods. The Border Agency work
:04:13. > :04:17.closely with Revenue and Customs and local Trading Standards teams
:04:17. > :04:22.to deal with the problem with imported, both us goods. Since
:04:22. > :04:28.April the team have seized over 1,000 counterfeit items worth than
:04:28. > :04:35.estimated �10 million. A few of the saysures that we've made, this one
:04:35. > :04:42.is in the lead-up to Christmas. many girls would want a pair of
:04:43. > :04:46.these, GHDs? They've all the attention to detail. What you see
:04:46. > :04:52.is the standard and packaging that we have with the goods is first-
:04:52. > :04:57.class. These are coming in and marketed very close to the normal
:04:57. > :05:02.retail price. They're being sold as genuine and if you are buying on-
:05:02. > :05:06.line or through auction houses you'll not know you're not buying a
:05:06. > :05:09.genuine product. What is the harm? What has been well reported is
:05:09. > :05:14.these heating up and heating up and just going, so you are looking at
:05:14. > :05:19.burning your hair. Everyone in this is counterfeit. Therefore,
:05:19. > :05:25.everything in it is dangerous and is a hazard. The Border Agency
:05:25. > :05:30.monitors all goods imported into the ku by air and sea. They've
:05:30. > :05:33.seize -- UK by air and sea. They've seized a consignment and now they
:05:33. > :05:36.are working against the clock to chase the retailer. Trading
:05:36. > :05:40.Standards officers and the police are briefing. The UK Border Agency
:05:40. > :05:43.officers have tipped them off, because they've stopped a
:05:43. > :05:47.consignment of dodgy electrical goods that were destined for a
:05:47. > :05:51.warehouse around here. They are going on a raid and we're going
:05:51. > :05:56.with them. It would appear that the main distributor is on our patch
:05:56. > :06:00.and a test purchase has taken place. A vehicle has been stopped in
:06:00. > :06:09.Suffolk and a number of fake phone chargers have been found. These are
:06:09. > :06:16.suspected to present a serious fire risk. As we enter, there is
:06:16. > :06:20.confusion as the police try to find the warehouse owner. Where's the
:06:20. > :06:24.boss? Who's in charge? We are trying to establish who is the
:06:24. > :06:30.manager. They are all denying it. Everyone is denying everything.
:06:30. > :06:39.you the boss? Who pays your wages? The manager. Where is he? The shop
:06:39. > :06:46.is now closed. Are you the boss? Yes. We are officers from the
:06:46. > :06:49.Metropolitan Police and Trading Standards. They've found the boss.
:06:49. > :06:52.Someone owned up to running the place and they've gone into the
:06:52. > :06:57.office and unfortunately the boss of the company asked us to come out,
:06:57. > :07:00.but I can tell you they are talking to him about the allegations of
:07:00. > :07:05.dodgy goods being sold in his premises. Trading Standards move
:07:05. > :07:11.quickly to seize any goods that look counterfeit, including suspect
:07:11. > :07:16.iPhone travel chargers. What have you found? That is the stuff which
:07:16. > :07:19.we test purchased this morning. No EU addresses or anything. There is
:07:19. > :07:23.nothing to say who the impropertyer or the manufacturer is, whether
:07:23. > :07:29.it's been tested to the required EU standards, fire resistance and so
:07:29. > :07:34.on, so it's totally unknown. Trading Standards continue bagging
:07:34. > :07:39.and tagging, a call comes in from another team raiding a nearby shop.
:07:39. > :07:45.What have you found? Counterfeit toys. Trading Standards have seized
:07:45. > :07:49.a load of children's toys they believe could be fake and dangerous.
:07:49. > :07:53.Somebody might come in and think Ben Ten dirt cheap, that's great,
:07:53. > :07:58.so why shouldn't they buy that? problem is, because it's been not
:07:58. > :08:02.tested to EU standards there is no way of knowing what it is
:08:02. > :08:06.manufacturered from. There could be sharp items or it could be toxic,
:08:07. > :08:10.kids could choke on it. That's why toys are tested to make sure kids
:08:10. > :08:18.are kept safe. We know what kids are like with toys, they have to be
:08:18. > :08:23.robust. The bogus Ben Ten toys have been sent away for testing. Half of
:08:23. > :08:28.the chargers seized were proven to be a fire hazard and could explode.
:08:28. > :08:32.The investigation into both cases is still on-going. Fake goods can
:08:32. > :08:40.be a dangerous gamble, even at basement prices. You are not
:08:40. > :08:48.getting your money's worth. It's a wonderful aroma of pheasant. It's
:08:48. > :08:56.really hot here as well. Look who is here. As we heard, not just
:08:56. > :09:00.serious health implications but fire hazards. This is serious.
:09:00. > :09:04.Serious, organised criminal activity and worth �1.3 billion in
:09:04. > :09:10.the UK. Apparently 7% of all goods sold in this country are fake and
:09:10. > :09:16.one in ten of us have admitted to not knowingly buying fake goods.
:09:16. > :09:23.You have got some examples for us to see if we can tell the
:09:23. > :09:29.difference. So applicant lar, 20,000 websites -- popular, 20,000
:09:29. > :09:38.websites have been closed down for selling fake boots. Alex? I would
:09:38. > :09:43.say that this one is the real one. I would say that is the fake.
:09:43. > :09:49.are right. This is the fake. This is the real one. See, I'm hopeless.
:09:49. > :09:56.Let me tell you how to spot the difference. The real one, this is
:09:56. > :10:03.sheepskin, on the fake it's synthetic and it comes away. Also,
:10:03. > :10:10.the real one, they've got the label underyeeth, the fake one doesn't.
:10:10. > :10:16.- underneath, the fake one doesn't. If you weren't expecting a fake.
:10:16. > :10:21.Who do you get in touch with? Consumer Direct or if - that's if
:10:21. > :10:24.you want to report someone selling a fake or go on to our website and
:10:24. > :10:29.we have the Trading Standards and all their details of how to report
:10:29. > :10:32.a fake. Thank you very much. We have just saw a wonderful shot of
:10:32. > :10:38.the pheasant cooking there. Gordon, what have you been up to over the
:10:38. > :10:43.last five minutes? First, it's smells delicious. Really nice seer
:10:43. > :10:48.on the pheasant. The skin is crispy. Once we have that colour, finish
:10:48. > :10:55.that with really nice butter. Really important, once the butter
:10:55. > :11:00.melts, take the spoon and start basing the -- baisting the pheasant.
:11:00. > :11:07.It keeps it really nice and moist. You can see the bacon. All that fat
:11:07. > :11:11.is rendered out and I want that fat and that just makes that pheasant
:11:11. > :11:18.taste so much better. The skin is crispy. Keep it pink and it will
:11:18. > :11:28.rest for as long as it cooks. is the next stage then? Once we've
:11:28. > :11:34.got that pancetta crispy, we'll put chestnuts in. They'll absorb all
:11:34. > :11:43.the flavour. They've been dry- roasted. At the end we'll add the
:11:43. > :11:47.strouts. You have chopped finely -- sprouts You have chopped them
:11:47. > :11:51.finely. It's a very nice way of eating the sprouts. Why Gordon
:11:51. > :12:01.carries on with the treat, Lucy is trying to put together a fantasy
:12:01. > :12:03.
:12:03. > :12:08.Christmas dinner with the help of a few well-known masters. If anyone
:12:08. > :12:13.who has Sam med my cooking can testify, I'm no doe mess take
:12:13. > :12:18.Goddess. It's a bit of a challenge, Christmas dinner. I'm calling on TV
:12:18. > :12:28.chefs past and prepbtd for help. To begin, some -- present for help. To
:12:28. > :12:31.
:12:31. > :12:37.begin with the Christmas bird and fanny cradock. First, the goose.
:12:37. > :12:41.This way you get rid of all the extra fatty substances. Prod it all
:12:41. > :12:47.over. Think of someone you don't like, but you are too well bred to
:12:47. > :12:54.tell them what you think of them. Gordon Ramsay. Gordon Ramsay! Only
:12:54. > :13:01.joking, Gordon. Dip your hands into thin honey. The surplus fats erupts
:13:01. > :13:05.over all the little holes, doing it's own basting and you end up
:13:05. > :13:12.with the crisp skin and the fat runs down into the tin below.
:13:12. > :13:16.Christmas would be complete without all the trimmings, including
:13:17. > :13:25.Nigella, who claims to have the recipe for perfect roast potatoes
:13:25. > :13:32.and Brussels. I dredge these in semolina and there's a sweetness to
:13:32. > :13:37.that and a slight graininess that makes them incredibly crunchy. And
:13:37. > :13:42.the sprouts, I prepare, making a little cross incision here, just to
:13:43. > :13:46.help them cook more evenly. I love that part. It's quite relaxed, a
:13:46. > :13:55.bit of mindless repetitive activity, which creates actually a feeling of
:13:55. > :14:00.calm. What?! I'll finish those later. Desert, and a fresh-faced
:14:00. > :14:04.Delia is on hand with a recipe to put even the most well-stocked
:14:04. > :14:09.drinks cabinet under strain. Now, we get to the exciting bit and
:14:09. > :14:17.that's all the booze. Rather a lot. Three tablespoons of brandy to
:14:17. > :14:23.start. Three of rum. The dark rum. Even more, I'm afraid, three of
:14:23. > :14:29.cherry brandy. Finally, three of port. All I can say is, you have to
:14:29. > :14:35.think it's Christmas. I've got a little behind on pudding, but the
:14:35. > :14:45.goose is cooked. Just not very well. It seems not everybody can be
:14:45. > :14:51.
:14:51. > :14:57.taught to cook, but Delia, Fanny, Interestingly, Nigella said you do
:14:57. > :15:01.put a cross on the Brussels sprouts - where do you stand on this?
:15:01. > :15:05.not going to argue with the beautiful Nigella. It is horses for
:15:05. > :15:10.courses. Some people will not recognise the fact that those are
:15:10. > :15:13.Brussels sprouts. Yes, you can cut them in half, and put them in
:15:13. > :15:19.boiling water for 30 seconds, on boiling water for 30 seconds, on
:15:19. > :15:24.Christmas Eve, but to get it done quickly, in 20 minutes, with the
:15:24. > :15:31.most amazing sous chefs, it is really nice to slice them very
:15:31. > :15:37.finely. You're doing all of this in the frying pan. Absolutely. I want
:15:37. > :15:41.the flavour in there. I have got the roasted pancetta, I have got
:15:41. > :15:45.the chestnuts, and the lightly grated Brussels sprouts. I'm going
:15:45. > :15:51.to add a touch of cream. The pheasant is resting. If you touch
:15:51. > :15:59.the top of it, you can see how nice and crispy it is. Are your hands
:15:59. > :16:03.clean? Yes, they are. That looks nice, actually. So, on Christmas
:16:03. > :16:09.Day, you will be doing the same sort of thing, you have got some
:16:09. > :16:15.guests coming in as well. We have got some great guests. Everywhere I
:16:15. > :16:20.go, and masks, who cooks Christmas lunch for you? I do it myself. But
:16:20. > :16:30.this year, we going to go live from 10 o'clock in the morning. We have
:16:30. > :16:34.
:16:34. > :16:39.got some fabulous guests. Russell Grant is among them. And also David
:16:39. > :16:46.Hasselhoff. Have you got some canapes for these people as well?
:16:46. > :16:53.That's very posh. It all depends how big the bird is. Ours is going
:16:53. > :16:58.to take about three hours to cook. To get away from the big, rich
:16:58. > :17:03.Christmas pudding, we are going to do a really nice Christmas trifle.
:17:03. > :17:10.Will you put sherry in it? depends how fast my mother goes to
:17:10. > :17:15.sleep. So, what's the next stage? We have got some cream in there,
:17:15. > :17:18.and we finish it with some fresh parsley. The nice thing about this
:17:18. > :17:23.is the fact that, when it goes on to the plate, we have got that
:17:23. > :17:27.really nice contrast, the wonderful, rich, creamy colours. You can be
:17:27. > :17:31.quite generous with the Brussels sprouts. In a way, it looks more
:17:31. > :17:35.like cabbage, as opposed to Brussels sprouts, but the flavour
:17:35. > :17:42.is brilliant. We will have a look at the finished product in a minute.
:17:42. > :17:48.If you're at home, you have got four minutes to catch up. But now,
:17:48. > :17:53.we go over to Mike Dilger. Us Brits really love our garden birds.
:17:53. > :17:58.Nearly half of us regularly feed them, costing over �200 million a
:17:58. > :18:04.year. It is lovely to see the birds enjoying the food, but in this cold
:18:04. > :18:07.weather, each day is literally a battle for survival. That's because
:18:07. > :18:13.they need to keep their core temperature at 40 degrees
:18:13. > :18:17.Centigrade. But with such a small body, they lose heat quickly. Such
:18:18. > :18:22.a rapid metabolism means that almost 5% of their body weight is
:18:22. > :18:27.lost overnight. That's like me losing over half a stone. So they
:18:27. > :18:32.really value our feeders. It is a really cold day, it was even colder
:18:32. > :18:36.last night, meaning the birds are really hungry. That means they have
:18:36. > :18:42.to pile in. If they do not eat, they will not last tonight. But
:18:42. > :18:45.there is a slight problem, and that is how we feed them. Lots of food
:18:45. > :18:51.concentrated in a small area provides the ideal conditions for
:18:51. > :18:55.conflict. Scuffles and fights off and break out, but they're over so
:18:55. > :19:01.fast, it is difficult to see the true extent of what is happening.
:19:01. > :19:05.So, I need a high speed camera. It records five seconds before I press
:19:05. > :19:15.the button, and five seconds after. So, hopefully, we should get all
:19:15. > :19:17.
:19:17. > :19:21.the action. That was great! Two Goldfinch feeding other side, and a
:19:21. > :19:31.great tit came in and literally kicked the goldfinch right off one
:19:31. > :19:34.
:19:34. > :19:40.of the purchase. Two blue it's fading, and a dominant blue tit,
:19:40. > :19:43.probably a big male, came in, and pushed the other one of the perch.
:19:43. > :19:48.It is not just fighting between species, it is within species as
:19:48. > :19:54.well. This is really interesting, the feeder is now filling up, and
:19:55. > :19:59.we can really see how they are all vying for access to the food. This
:19:59. > :20:05.goldfinch can't displace the other two who are already on the feeder,
:20:05. > :20:10.so they must be dominant birds. However, watch what happens next.
:20:10. > :20:14.Yet another species, the green finch. Although the goldfinch are
:20:14. > :20:21.in the majority, the green finch is much bigger, and pushes them out of
:20:21. > :20:25.the way. This is a pecking order demonstrated in all its glory. I
:20:25. > :20:30.love this camera. It is not until you slow it down that you can see
:20:30. > :20:37.the fight for life and death, and the unbelievable aggression in your
:20:37. > :20:42.own back garden. As much as it is a privilege to watch this behaviour,
:20:42. > :20:45.it leaves me with something of a dilemma, because I do not want to
:20:45. > :20:50.be responsible for all this fighting. So, should we actually
:20:50. > :20:54.feed the birds at all? Well, yes, because without our help, many of
:20:54. > :20:57.the birds would die of starvation at this time of the year. And there
:20:57. > :21:06.are things we can do to help defuse the tension. Space the feeders
:21:06. > :21:10.apart, so that all of them get a chance to feed. Keep your feeders
:21:10. > :21:17.topped up all day long. If you can't, fill them up last thing at
:21:17. > :21:23.night. The bigger ones do not get up so early in the morning, which
:21:23. > :21:27.gives the weaker ones a chance to get in early. Use a variety of
:21:27. > :21:32.feeders. And don't forget to put food on the ground. That way, you
:21:32. > :21:36.should achieve harmony in the garden, or, at the very least, an
:21:36. > :21:42.uneasy truce. You were telling us that you have parrots flying around
:21:43. > :21:49.your garden some terms. Where do you live? In Wandsworth, I think
:21:49. > :21:53.they're posh parrots. The cats are jumping higher and higher, and I'm
:21:53. > :21:57.sure on Christmas Day, they're going to land one for lunch.
:21:57. > :22:02.were just telling us very quickly, that there is a way of plating food
:22:02. > :22:07.like this. Yes, everyone gets stressed out about putting food on
:22:08. > :22:12.to the plate. I always say, let it sit naturally. I like to have the
:22:12. > :22:16.protein at about 6 o'clock, the vegetables at 10 o'clock, but just
:22:16. > :22:22.keep it simple. Nothing worse than having food on the side of the
:22:23. > :22:29.plate, because when you go to eat it, it gets messy and falls off.
:22:29. > :22:35.Especially if you're on a lap a tray. I do not eat on a lap tray,
:22:35. > :22:39.just to clarify. Christmas Day is a very stressful day, you do not want
:22:39. > :22:45.to eat Christmas pudding straight after your big lunch. We will be
:22:45. > :22:49.doing a really nice trifle, a nice, festive trifle. This is something a
:22:49. > :22:57.bit fun with the kids. We have a bit of jelly making on Christmas
:22:57. > :23:03.Eve. That's honey come. We start off with a bit of that. Here we go.
:23:04. > :23:09.The nice thing about the Knickerbocker Glory is the texture.
:23:09. > :23:16.A touch more, please. Pile it in, don't be shy. Anyone would think
:23:16. > :23:22.you're paying for it. And now some tangerine. We have got five minutes
:23:22. > :23:29.to finish the whole meal. Are you confident? Yes, I am confident.
:23:29. > :23:38.the meantime, Ruth Goodman is looking back on what life was like
:23:38. > :23:42.after the war on the aptly named Christmas Street. Even at this time
:23:42. > :23:47.of year, the people of Christmas Street have outlived the romantic
:23:47. > :23:51.associations of such an address. The seasons pass unnoticed in this
:23:51. > :24:01.dingy, narrow corridor which runs off the Old Kent Road. When snow
:24:01. > :24:06.falls, it settles as a grey puddle. In December 1946, Britain's
:24:06. > :24:10.favourite magazine, the Picture Post, paid a visit to the people of
:24:10. > :24:14.Christmas Street, who lived in tenement blocks, Victorian flats
:24:14. > :24:24.built for dock workers. In its own small way, that visit was to make
:24:24. > :24:29.history. The children roll around on the wet and grimy pavement. Out
:24:29. > :24:32.of this dim by way comes sturdy stock. For one of those kids,
:24:32. > :24:35.George walker, it would be a Christmas that he would never
:24:35. > :24:42.Christmas that he would never forget. My nanny called me in, she
:24:42. > :24:50.said, go and get changed. I think all the kids had taken their street
:24:50. > :24:53.clothes off and put their Sunday best on. All these kids? All in the
:24:53. > :25:02.best clothes they hand, because after the war, there was not much
:25:02. > :25:07.about. In December 1946, people on Christmas Street were not thinking
:25:07. > :25:12.about presents or festivities. War had just ended, and coal was still
:25:12. > :25:17.rationed. London still bore the scars of the Blitz. We did not have
:25:17. > :25:23.anything, just a community, and everybody had nothing together. You
:25:23. > :25:28.just made the best of it. Your grandmother here, it is said she
:25:28. > :25:34.was the caretaker - what was she doing? She used to be a midwife,
:25:34. > :25:42.she also used to lay out the dead and wash them down. Any of the kids
:25:42. > :25:47.cut their hand, she could stitch you up. Nobody need be lonely at
:25:47. > :25:49.Christmas in this street, says the magazine. It celebrated the Dunkirk
:25:49. > :25:57.spirit of ordinary people triumphing in the face of it the
:25:57. > :26:03.city. -- in the face of adversity. And this new kind of ad --
:26:03. > :26:07.journalism was very popular. It sold nearly 2 million copies a week.
:26:07. > :26:12.The UK's equivalent to Life Magazine was a fresher breath air
:26:12. > :26:18.in the wartime press. Uniquely, the photographers got credited before
:26:18. > :26:21.the writers. The whole ethos was to tell the story through photographs.
:26:22. > :26:25.The writer could always go back and get their story, but you had to
:26:25. > :26:30.take the pictures at that moment. And the journalist would actually
:26:30. > :26:33.be told that they would have to put down their pen and paper and help
:26:33. > :26:39.the photographer to get the story, it was the most important thing.
:26:39. > :26:46.When it finally came to Christmas Day that year, the Picture Poster
:26:46. > :26:51.reads... Girls will get their baby dolls, but the mothers say it is
:26:51. > :26:55.daylight robbery. It was tough, it really was, but we got used to it.
:26:55. > :27:01.What was an average Christmas stocking like? If you were lucky,
:27:01. > :27:07.an apple, orange, piece of chocolate. It was basic. Something
:27:07. > :27:14.today's kids would never understand. Families making their own Christmas
:27:14. > :27:24.decorations. Lots of men never came home, so there were lots of people
:27:24. > :27:26.
:27:26. > :27:31.that just had mum or nan. The photographers recorded a rare
:27:31. > :27:37.glimpse of post war Christmas Street. 20 years later, the local
:27:37. > :27:43.council did what the German air force could not - mile upon mile of
:27:43. > :27:50.tenements would make way for the modern tower block. It broke up the
:27:50. > :27:58.community spirit of the housing. I think the spirit of London went
:27:58. > :28:01.with the tower blocks. But thanks to the Picture Post, those harsh
:28:01. > :28:11.Christmases will not be forgotten, and perhaps we should remember this
:28:11. > :28:23.
:28:23. > :28:27.As Gordon places the final touches to the desert, if you live at a
:28:27. > :28:34.festive address, like Rudolf Road or Sprouts Lane, let us know, and
:28:34. > :28:38.we will read them out tomorrow. Can I have a knife and fork? I will
:28:38. > :28:41.dive into the main course. A little dive into the main course. A little
:28:41. > :28:48.bit of caramel sauce on top. And then I'm just going to finish it
:28:48. > :28:56.with a little bit of beautiful dark chocolate. A quick recap on this?
:28:56. > :29:02.It is first and, sprouts, chestnuts and some pancetta. Don't call it is
:29:02. > :29:12.absolutely amazing. There we go. Thanks to Adam for following the
:29:12. > :29:13.
:29:13. > :29:17.recipe as well. I think he's a little bit behind. If you would
:29:18. > :29:23.like more festive dishes, you can follow Gordon on Christmas Day,