21/12/2011 The One Show

Hello and welcome to the One Show with Matt Baker and Alex Jones.

Tonight's guest has cooked for world leaders and Hollywood A

Listers, but on Christmas Day he's going to open up his kitchen to you.

It's Gordon Ramsay. APPLAUSE

Thank you for having me. Usually you spend Christmas with the

Beckhams, but this year, are you mad, because you'll be at home with

the TV crew? I know. Every chef cooks on Christmas Day and it's the

most stressful day of the year, so I'd like to make it more easy for

you. I only told Tana yesterday. She wondered what the trucks were

doing outside. How was she with that? We have four achaising kids,

and we have some guests, but I'm going to have fun with it. All the

present opening out of the way first? Big time. I'll do breakfast,

little presents, cook along live and if they do well and they'll get

the main present for dinner! Nice! Well to get us all in the mood,

we'll have a dry run here tonight. Hopefully, some have the

ingredients from the website and a TV in the kitchen. If not, indulge

yourself in the food and make a note of the tips. You have a minute.

Tell us as you walk to the kitchen. Amazing pheasant dish, with

fantastic pancetta and sprouts. Can you cook? No. In 20 minutes' time

you'll be able to. First, the pans need to be really hot. You cannot

cook with cold pans. We'll have to seer the pheasant. Nice

introduction to game. Now then, it's a bit posh? Do you think so?

Well, I've never had it before, to be honest. Have you ever plucked a

peasant? Never. If you don't want pheasant, you can use chicken.

It's a nice introduction to game. Very healthy bird and it's a very,

very cheap bird too. Go for it. the pans hot? Yes. I'll season the

breast and the legs. To cook it quickly, we've taken the bone out,

but you can ask the butcher to do that for you. Start off with olive

oil, why? If you go too early with butter it will burn too early. I'll

finish it with butter at the end. The BBC gas or electric is not

working as fast as I want it to. It will get there. Definitely. Bacon

in. The reason why I'll not start taking any oil is I want to render

that down, so I get that in the dry pan and get it hot and the fat will

release. I don't want it greasey, but nice and light. Hopefully

everyone is following along. If you are, take a photograph. We'll be

back with Gordon, but the next stage will be up later and more

great tips for cooking. Is it hot enough? You can hear it working.

Anita has been Christmas shopping with a difference. Faking it is big

business. This Christmas, around one in ten of us could unwittingly

end up with knock-off goods in our stockings. As most goods are

manufactured abroad, it's our borders that come under attack.

Here at Heathrow Airport, it's a daily battle for UK border

officials. These shelves are lined with boxes and any number of them

could potentially be full of fake goods. The Border Agency work

closely with Revenue and Customs and local Trading Standards teams

to deal with the problem with imported, both us goods. Since

April the team have seized over 1,000 counterfeit items worth than

estimated �10 million. A few of the saysures that we've made, this one

is in the lead-up to Christmas. many girls would want a pair of

these, GHDs? They've all the attention to detail. What you see

is the standard and packaging that we have with the goods is first-

class. These are coming in and marketed very close to the normal

retail price. They're being sold as genuine and if you are buying on-

line or through auction houses you'll not know you're not buying a

genuine product. What is the harm? What has been well reported is

these heating up and heating up and just going, so you are looking at

burning your hair. Everyone in this is counterfeit. Therefore,

everything in it is dangerous and is a hazard. The Border Agency

monitors all goods imported into the ku by air and sea. They've

seize -- UK by air and sea. They've seized a consignment and now they

are working against the clock to chase the retailer. Trading

Standards officers and the police are briefing. The UK Border Agency

officers have tipped them off, because they've stopped a

consignment of dodgy electrical goods that were destined for a

warehouse around here. They are going on a raid and we're going

with them. It would appear that the main distributor is on our patch

and a test purchase has taken place. A vehicle has been stopped in

Suffolk and a number of fake phone chargers have been found. These are

suspected to present a serious fire risk. As we enter, there is

confusion as the police try to find the warehouse owner. Where's the

boss? Who's in charge? We are trying to establish who is the

manager. They are all denying it. Everyone is denying everything.

you the boss? Who pays your wages? The manager. Where is he? The shop

is now closed. Are you the boss? Yes. We are officers from the

Metropolitan Police and Trading Standards. They've found the boss.

Someone owned up to running the place and they've gone into the

office and unfortunately the boss of the company asked us to come out,

but I can tell you they are talking to him about the allegations of

dodgy goods being sold in his premises. Trading Standards move

quickly to seize any goods that look counterfeit, including suspect

iPhone travel chargers. What have you found? That is the stuff which

we test purchased this morning. No EU addresses or anything. There is

nothing to say who the impropertyer or the manufacturer is, whether

it's been tested to the required EU standards, fire resistance and so

on, so it's totally unknown. Trading Standards continue bagging

and tagging, a call comes in from another team raiding a nearby shop.

What have you found? Counterfeit toys. Trading Standards have seized

a load of children's toys they believe could be fake and dangerous.

Somebody might come in and think Ben Ten dirt cheap, that's great,

so why shouldn't they buy that? problem is, because it's been not

tested to EU standards there is no way of knowing what it is

manufacturered from. There could be sharp items or it could be toxic,

kids could choke on it. That's why toys are tested to make sure kids

are kept safe. We know what kids are like with toys, they have to be

robust. The bogus Ben Ten toys have been sent away for testing. Half of

the chargers seized were proven to be a fire hazard and could explode.

The investigation into both cases is still on-going. Fake goods can

be a dangerous gamble, even at basement prices. You are not

getting your money's worth. It's a wonderful aroma of pheasant. It's

really hot here as well. Look who is here. As we heard, not just

serious health implications but fire hazards. This is serious.

Serious, organised criminal activity and worth �1.3 billion in

the UK. Apparently 7% of all goods sold in this country are fake and

one in ten of us have admitted to not knowingly buying fake goods.

You have got some examples for us to see if we can tell the

difference. So applicant lar, 20,000 websites -- popular, 20,000

websites have been closed down for selling fake boots. Alex? I would

say that this one is the real one. I would say that is the fake.

are right. This is the fake. This is the real one. See, I'm hopeless.

Let me tell you how to spot the difference. The real one, this is

sheepskin, on the fake it's synthetic and it comes away. Also,

the real one, they've got the label underyeeth, the fake one doesn't.

- underneath, the fake one doesn't. If you weren't expecting a fake.

Who do you get in touch with? Consumer Direct or if - that's if

you want to report someone selling a fake or go on to our website and

we have the Trading Standards and all their details of how to report

a fake. Thank you very much. We have just saw a wonderful shot of

the pheasant cooking there. Gordon, what have you been up to over the

last five minutes? First, it's smells delicious. Really nice seer

on the pheasant. The skin is crispy. Once we have that colour, finish

that with really nice butter. Really important, once the butter

melts, take the spoon and start basing the -- baisting the pheasant.

It keeps it really nice and moist. You can see the bacon. All that fat

is rendered out and I want that fat and that just makes that pheasant

taste so much better. The skin is crispy. Keep it pink and it will

rest for as long as it cooks. is the next stage then? Once we've

got that pancetta crispy, we'll put chestnuts in. They'll absorb all

the flavour. They've been dry- roasted. At the end we'll add the

strouts. You have chopped finely -- sprouts You have chopped them

finely. It's a very nice way of eating the sprouts. Why Gordon

carries on with the treat, Lucy is trying to put together a fantasy

Christmas dinner with the help of a few well-known masters. If anyone

who has Sam med my cooking can testify, I'm no doe mess take

Goddess. It's a bit of a challenge, Christmas dinner. I'm calling on TV

chefs past and prepbtd for help. To begin, some -- present for help. To

begin with the Christmas bird and fanny cradock. First, the goose.

This way you get rid of all the extra fatty substances. Prod it all

over. Think of someone you don't like, but you are too well bred to

tell them what you think of them. Gordon Ramsay. Gordon Ramsay! Only

joking, Gordon. Dip your hands into thin honey. The surplus fats erupts

over all the little holes, doing it's own basting and you end up

with the crisp skin and the fat runs down into the tin below.

Christmas would be complete without all the trimmings, including

Nigella, who claims to have the recipe for perfect roast potatoes

and Brussels. I dredge these in semolina and there's a sweetness to

that and a slight graininess that makes them incredibly crunchy. And

the sprouts, I prepare, making a little cross incision here, just to

help them cook more evenly. I love that part. It's quite relaxed, a

bit of mindless repetitive activity, which creates actually a feeling of

calm. What?! I'll finish those later. Desert, and a fresh-faced

Delia is on hand with a recipe to put even the most well-stocked

drinks cabinet under strain. Now, we get to the exciting bit and

that's all the booze. Rather a lot. Three tablespoons of brandy to

start. Three of rum. The dark rum. Even more, I'm afraid, three of

cherry brandy. Finally, three of port. All I can say is, you have to

think it's Christmas. I've got a little behind on pudding, but the

goose is cooked. Just not very well. It seems not everybody can be

taught to cook, but Delia, Fanny, Interestingly, Nigella said you do

put a cross on the Brussels sprouts - where do you stand on this?

not going to argue with the beautiful Nigella. It is horses for

courses. Some people will not recognise the fact that those are

Brussels sprouts. Yes, you can cut them in half, and put them in

boiling water for 30 seconds, on boiling water for 30 seconds, on

Christmas Eve, but to get it done quickly, in 20 minutes, with the

most amazing sous chefs, it is really nice to slice them very

finely. You're doing all of this in the frying pan. Absolutely. I want

the flavour in there. I have got the roasted pancetta, I have got

the chestnuts, and the lightly grated Brussels sprouts. I'm going

to add a touch of cream. The pheasant is resting. If you touch

the top of it, you can see how nice and crispy it is. Are your hands

clean? Yes, they are. That looks nice, actually. So, on Christmas

Day, you will be doing the same sort of thing, you have got some

guests coming in as well. We have got some great guests. Everywhere I

go, and masks, who cooks Christmas lunch for you? I do it myself. But

this year, we going to go live from 10 o'clock in the morning. We have

got some fabulous guests. Russell Grant is among them. And also David

Hasselhoff. Have you got some canapes for these people as well?

That's very posh. It all depends how big the bird is. Ours is going

to take about three hours to cook. To get away from the big, rich

Christmas pudding, we are going to do a really nice Christmas trifle.

Will you put sherry in it? depends how fast my mother goes to

sleep. So, what's the next stage? We have got some cream in there,

and we finish it with some fresh parsley. The nice thing about this

is the fact that, when it goes on to the plate, we have got that

really nice contrast, the wonderful, rich, creamy colours. You can be

quite generous with the Brussels sprouts. In a way, it looks more

like cabbage, as opposed to Brussels sprouts, but the flavour

is brilliant. We will have a look at the finished product in a minute.

If you're at home, you have got four minutes to catch up. But now,

we go over to Mike Dilger. Us Brits really love our garden birds.

Nearly half of us regularly feed them, costing over �200 million a

year. It is lovely to see the birds enjoying the food, but in this cold

weather, each day is literally a battle for survival. That's because

they need to keep their core temperature at 40 degrees

Centigrade. But with such a small body, they lose heat quickly. Such

a rapid metabolism means that almost 5% of their body weight is

lost overnight. That's like me losing over half a stone. So they

really value our feeders. It is a really cold day, it was even colder

last night, meaning the birds are really hungry. That means they have

to pile in. If they do not eat, they will not last tonight. But

there is a slight problem, and that is how we feed them. Lots of food

concentrated in a small area provides the ideal conditions for

conflict. Scuffles and fights off and break out, but they're over so

fast, it is difficult to see the true extent of what is happening.

So, I need a high speed camera. It records five seconds before I press

the button, and five seconds after. So, hopefully, we should get all

the action. That was great! Two Goldfinch feeding other side, and a

great tit came in and literally kicked the goldfinch right off one

of the purchase. Two blue it's fading, and a dominant blue tit,

probably a big male, came in, and pushed the other one of the perch.

It is not just fighting between species, it is within species as

well. This is really interesting, the feeder is now filling up, and

we can really see how they are all vying for access to the food. This

goldfinch can't displace the other two who are already on the feeder,

so they must be dominant birds. However, watch what happens next.

Yet another species, the green finch. Although the goldfinch are

in the majority, the green finch is much bigger, and pushes them out of

the way. This is a pecking order demonstrated in all its glory. I

love this camera. It is not until you slow it down that you can see

the fight for life and death, and the unbelievable aggression in your

own back garden. As much as it is a privilege to watch this behaviour,

it leaves me with something of a dilemma, because I do not want to

be responsible for all this fighting. So, should we actually

feed the birds at all? Well, yes, because without our help, many of

the birds would die of starvation at this time of the year. And there

are things we can do to help defuse the tension. Space the feeders

apart, so that all of them get a chance to feed. Keep your feeders

topped up all day long. If you can't, fill them up last thing at

night. The bigger ones do not get up so early in the morning, which

gives the weaker ones a chance to get in early. Use a variety of

feeders. And don't forget to put food on the ground. That way, you

should achieve harmony in the garden, or, at the very least, an

uneasy truce. You were telling us that you have parrots flying around

your garden some terms. Where do you live? In Wandsworth, I think

they're posh parrots. The cats are jumping higher and higher, and I'm

sure on Christmas Day, they're going to land one for lunch.

were just telling us very quickly, that there is a way of plating food

like this. Yes, everyone gets stressed out about putting food on

to the plate. I always say, let it sit naturally. I like to have the

protein at about 6 o'clock, the vegetables at 10 o'clock, but just

keep it simple. Nothing worse than having food on the side of the

plate, because when you go to eat it, it gets messy and falls off.

Especially if you're on a lap a tray. I do not eat on a lap tray,

just to clarify. Christmas Day is a very stressful day, you do not want

to eat Christmas pudding straight after your big lunch. We will be

doing a really nice trifle, a nice, festive trifle. This is something a

bit fun with the kids. We have a bit of jelly making on Christmas

Eve. That's honey come. We start off with a bit of that. Here we go.

The nice thing about the Knickerbocker Glory is the texture.

A touch more, please. Pile it in, don't be shy. Anyone would think

you're paying for it. And now some tangerine. We have got five minutes

to finish the whole meal. Are you confident? Yes, I am confident.

the meantime, Ruth Goodman is looking back on what life was like

after the war on the aptly named Christmas Street. Even at this time

of year, the people of Christmas Street have outlived the romantic

associations of such an address. The seasons pass unnoticed in this

dingy, narrow corridor which runs off the Old Kent Road. When snow

falls, it settles as a grey puddle. In December 1946, Britain's

favourite magazine, the Picture Post, paid a visit to the people of

Christmas Street, who lived in tenement blocks, Victorian flats

built for dock workers. In its own small way, that visit was to make

history. The children roll around on the wet and grimy pavement. Out

of this dim by way comes sturdy stock. For one of those kids,

George walker, it would be a Christmas that he would never

Christmas that he would never forget. My nanny called me in, she

said, go and get changed. I think all the kids had taken their street

clothes off and put their Sunday best on. All these kids? All in the

best clothes they hand, because after the war, there was not much

about. In December 1946, people on Christmas Street were not thinking

about presents or festivities. War had just ended, and coal was still

rationed. London still bore the scars of the Blitz. We did not have

anything, just a community, and everybody had nothing together. You

just made the best of it. Your grandmother here, it is said she

was the caretaker - what was she doing? She used to be a midwife,

she also used to lay out the dead and wash them down. Any of the kids

cut their hand, she could stitch you up. Nobody need be lonely at

Christmas in this street, says the magazine. It celebrated the Dunkirk

spirit of ordinary people triumphing in the face of it the

city. -- in the face of adversity. And this new kind of ad --

journalism was very popular. It sold nearly 2 million copies a week.

The UK's equivalent to Life Magazine was a fresher breath air

in the wartime press. Uniquely, the photographers got credited before

the writers. The whole ethos was to tell the story through photographs.

The writer could always go back and get their story, but you had to

take the pictures at that moment. And the journalist would actually

be told that they would have to put down their pen and paper and help

the photographer to get the story, it was the most important thing.

When it finally came to Christmas Day that year, the Picture Poster

reads... Girls will get their baby dolls, but the mothers say it is

daylight robbery. It was tough, it really was, but we got used to it.

What was an average Christmas stocking like? If you were lucky,

an apple, orange, piece of chocolate. It was basic. Something

today's kids would never understand. Families making their own Christmas

decorations. Lots of men never came home, so there were lots of people

that just had mum or nan. The photographers recorded a rare

glimpse of post war Christmas Street. 20 years later, the local

council did what the German air force could not - mile upon mile of

tenements would make way for the modern tower block. It broke up the

community spirit of the housing. I think the spirit of London went

with the tower blocks. But thanks to the Picture Post, those harsh

Christmases will not be forgotten, and perhaps we should remember this

As Gordon places the final touches to the desert, if you live at a

festive address, like Rudolf Road or Sprouts Lane, let us know, and

we will read them out tomorrow. Can I have a knife and fork? I will

dive into the main course. A little dive into the main course. A little

bit of caramel sauce on top. And then I'm just going to finish it

with a little bit of beautiful dark chocolate. A quick recap on this?

It is first and, sprouts, chestnuts and some pancetta. Don't call it is

absolutely amazing. There we go. Thanks to Adam for following the

recipe as well. I think he's a little bit behind. If you would

like more festive dishes, you can follow Gordon on Christmas Day,