0:00:11 > 0:00:13I find Christmas to be a magical time.
0:00:14 > 0:00:17And as a cook, I think it's the most rewarding.
0:00:19 > 0:00:23It's when traditional family feasts bring everyone together.
0:00:23 > 0:00:27It's also when I am happiest in the kitchen.
0:00:27 > 0:00:30It doesn't take much to kick-start Christmas for me.
0:00:30 > 0:00:32And once the decorations are up,
0:00:32 > 0:00:35I just can't wait to fill the house with warming aromas
0:00:35 > 0:00:37and festive flavours.
0:00:38 > 0:00:41I start sneaking some of my favourite tastes of Christmas
0:00:41 > 0:00:43into my everyday cooking.
0:00:43 > 0:00:46I'll share my favourite tastes of the season with you
0:00:46 > 0:00:50and sprinkle some festive cheer on a few delicious dishes.
0:00:50 > 0:00:54From treats that'll tempt you in the build-up
0:00:54 > 0:00:57to dishes that will delight on the Christmas Day table.
0:00:57 > 0:01:01And the ultimate one-pan feast that is Boxing Day.
0:01:01 > 0:01:03This to me is what Christmas is about.
0:01:05 > 0:01:07Of course, it wouldn't be Christmas without a tree.
0:01:07 > 0:01:10And I'll be taking a trip to Norway,
0:01:10 > 0:01:12'where I'll be on a very special mission.'
0:01:12 > 0:01:16See, that to me looks like... I would call that a perfect tree.
0:01:16 > 0:01:20'I'll be finding out how a few Scandinavian flavours
0:01:20 > 0:01:23'can really capture the essence of Yuletide.'
0:01:23 > 0:01:25I think it works beautifully.
0:01:25 > 0:01:30'So, with a waft of pine trees in the air, it's time to get in the mood.'
0:01:30 > 0:01:32It's Christmas. Straightaway.
0:01:33 > 0:01:38Celebrate, indulge and enjoy the tastes of Christmas.
0:01:54 > 0:01:57- # Hey, hey, hey snowflake - Snowflake
0:01:57 > 0:02:00- # My pretty little snowflake - Snowflake
0:02:00 > 0:02:02# Who, who, who The change in the weather
0:02:02 > 0:02:06# Has made it better for me... #
0:02:07 > 0:02:11My first taste of Christmas is often confined to the day itself.
0:02:11 > 0:02:15But its magnificent colour and flavour can actually give
0:02:15 > 0:02:16festive cheer to any dish.
0:02:18 > 0:02:20My first flavour is always cranberries.
0:02:20 > 0:02:22The minute I see them, I've got to use them.
0:02:24 > 0:02:27Christmas is a very sweet and sticky time,
0:02:27 > 0:02:31so it's nice to have something that's a bit sharp.
0:02:31 > 0:02:34So I've got some red onions here.
0:02:34 > 0:02:36I want them to cook quite slowly,
0:02:36 > 0:02:39so they become sticky and a little bit jammy.
0:02:43 > 0:02:45They have a sweetness to them,
0:02:45 > 0:02:49which will balance out the sour little cranberries.
0:02:49 > 0:02:53Put those over a moderate heat, not too high, and give them time.
0:02:55 > 0:03:00'This cheerful flavour is going to pep up an otherwise everyday ingredient.'
0:03:03 > 0:03:07There's not many people I know who don't like a sausage.
0:03:07 > 0:03:10I've bought these little chipolatas
0:03:10 > 0:03:14because they just feel more festive. There's something fun about them.
0:03:14 > 0:03:17'Pop them in with the onions just as they start to soften.'
0:03:21 > 0:03:26So, the onions are really sticky and the sausages have started to brown.
0:03:26 > 0:03:29It's time to add my real Christmas flavours.
0:03:36 > 0:03:38Cranberry jelly.
0:03:43 > 0:03:44And then...
0:03:45 > 0:03:48..some cranberries, a good handful.
0:03:51 > 0:03:54Use fresh or frozen.
0:03:54 > 0:03:58And then, keeping the heat quite low, let the jelly melt
0:03:58 > 0:04:02and the cranberries cook through. You'll see that sticky glaze appear,
0:04:02 > 0:04:05which is a mixture of the cranberry jelly
0:04:05 > 0:04:09and all the sticky bits from the onions and the sausages.
0:04:09 > 0:04:10Wee bit of salt and pepper.
0:04:13 > 0:04:15And then a little bit of grated clementine.
0:04:17 > 0:04:21Then no-one is in any doubt what time of year it is.
0:04:27 > 0:04:29This is the first of the Christmas flavours.
0:04:29 > 0:04:31The first time I see cranberries.
0:04:33 > 0:04:35So there it is, Christmas on a fork.
0:04:41 > 0:04:45This playful dish will gently deliver a little festive cheer
0:04:45 > 0:04:48when you have the first flurry of visitors on the way.
0:04:50 > 0:04:54It's a great way to work in that first taste of Christmas.
0:05:07 > 0:05:12Flavours can unlock memories, and my next taste takes me right back
0:05:12 > 0:05:16to my childhood, and the magic of the season.
0:05:16 > 0:05:21I use it all year round, but at this time of year, spicy ginger, to me,
0:05:21 > 0:05:23is one of the most festive tastes of all.
0:05:27 > 0:05:31And I think my love of ginger started with good old ginger nuts.
0:05:31 > 0:05:36But I've discovered something better. I've discovered spiced biscuits.
0:05:36 > 0:05:40I start with 80 grams of muscovado sugar,
0:05:40 > 0:05:44which is wonderful butterscotch-scented sugar.
0:05:44 > 0:05:48It smells like an old-fashioned sweet shop.
0:05:48 > 0:05:50And then 70 grams of butter.
0:05:52 > 0:05:57And then I'm going to cream this until it's really dark and fluffy.
0:05:57 > 0:06:01'The ginger is going to be the king of tastes in this recipe,
0:06:01 > 0:06:04'but an extra kick of spices will make all the difference.'
0:06:07 > 0:06:10What's really good is getting a tiny little nugget of cardamom
0:06:10 > 0:06:12in your mouth when you're eating the biscuit.
0:06:12 > 0:06:15And there's a little explosion of flavour.
0:06:15 > 0:06:17'A little dark treacle will bring out
0:06:17 > 0:06:19'the flavours of the sugar and butter..'
0:06:19 > 0:06:22I need about two tablespoons.
0:06:22 > 0:06:25'And then comes the plain flour.
0:06:25 > 0:06:26'250 grams.
0:06:27 > 0:06:32'A little bicarbonate of soda, a pinch of sweet cinnamon,
0:06:32 > 0:06:34'and finally the ginger.
0:06:34 > 0:06:37'It'll all need a good sieve.'
0:06:37 > 0:06:40It just smells like Christmas the minute you get the spices out.
0:06:43 > 0:06:46And then that goes into the butter and sugar.
0:06:48 > 0:06:51'The yolk of an egg will bind my ingredients.'
0:06:51 > 0:06:53And then the ground cardamom.
0:06:53 > 0:06:55Now, that's very dry,
0:06:55 > 0:06:59it needs a little bit of milk to bring the whole mixture together.
0:07:00 > 0:07:06A little bit of flour on the board to stop the dough sticking to it.
0:07:06 > 0:07:08And go as thin as you dare.
0:07:20 > 0:07:23'Once you've got some festive shapes,
0:07:23 > 0:07:27'pop them in the oven for about 15 minutes at 180.'
0:07:31 > 0:07:35What I want with a crisp biscuit like that is a refreshing drink
0:07:35 > 0:07:38and I've got a great cocktail to go with them.
0:07:38 > 0:07:43Very Christmassy, very easy and it's full of ginger.
0:07:45 > 0:07:49'Something cool and sharp,
0:07:49 > 0:07:51'a few more of those festive cranberries
0:07:51 > 0:07:56'will work well with spicy ginger. Using the hot, sweet
0:07:56 > 0:08:00'and sticky syrup from the jar will bring out the flavours.
0:08:00 > 0:08:03'Now for the Christmas fizz. I'm using cider.
0:08:05 > 0:08:08'Give all the ingredients the briefest blitz
0:08:08 > 0:08:11'so the cranberries keep some of their texture.'
0:08:23 > 0:08:27So, crisp little biscuits.
0:08:28 > 0:08:31'These sweet treats would be delicious as they are,
0:08:31 > 0:08:34'but I think I can make them even more festive.
0:08:34 > 0:08:37'Icing sugar, with a little lemon,
0:08:37 > 0:08:40'will work wonderfully with the spicy ginger.'
0:08:40 > 0:08:45Now, I want this to be able to trickle from my spoon, so not so thin
0:08:45 > 0:08:49that it pours off the biscuit, but not so thick that it lands in a blob.
0:08:53 > 0:08:56The only way to do this is to do it from a height,
0:08:56 > 0:08:59and you'll make a bit of a mess. You just have to go with it.
0:09:10 > 0:09:14Whether you let the children find these heavenly decorations
0:09:14 > 0:09:18shimmering on the tree, or serve them up still warm from the oven,
0:09:18 > 0:09:22once you've made these for someone they will always remember,
0:09:22 > 0:09:25and Christmas and ginger will stay with them forever.
0:09:45 > 0:09:49'If there's one thing I like to stock up on each Christmas, it's nuts.
0:09:49 > 0:09:53'As soon as I see a bowlful, all shiny and festive,
0:09:53 > 0:09:55'it's impossible not to get in the mood.
0:09:55 > 0:09:58'But, much as I love to snack on them,
0:09:58 > 0:10:00'they make the basis of a delicious meal too,
0:10:00 > 0:10:03'and a nice change from eating meat.'
0:10:03 > 0:10:06It wouldn't be Christmas without the nut roast.
0:10:08 > 0:10:10But my nut roast isn't just nuts.
0:10:13 > 0:10:16I start with dried porcini.
0:10:16 > 0:10:18They're expensive dried mushrooms,
0:10:18 > 0:10:23but just 40 grams will give you not only enough mushrooms
0:10:23 > 0:10:27to flavour an entire nut roast, but also the best stock in the world.
0:10:29 > 0:10:32The first nut to cook with, for me, is the chestnut.
0:10:32 > 0:10:34These are cooked chestnuts.
0:10:34 > 0:10:37And they're just all soft and ready to be used.
0:10:37 > 0:10:43'And to me, a sprinkle of macadamias adds a touch of festive decadence.'
0:10:43 > 0:10:45They're very, very rich in oil.
0:10:46 > 0:10:50And they make a very luxurious nut roast.
0:10:50 > 0:10:52Now, to those, I'm going to put some mushrooms.
0:10:52 > 0:10:55'These will bulk out the roast.'
0:10:55 > 0:10:58I'm going to give this a very quick blitz.
0:11:02 > 0:11:07'Next, I like to add beans as a great alternative to the traditional rice
0:11:07 > 0:11:08'in a nut roast.'
0:11:08 > 0:11:10And you can choose any bean.
0:11:10 > 0:11:13I just happen to like the little green flageolet.
0:11:13 > 0:11:16'Now for the real hit of flavour.'
0:11:16 > 0:11:21These dried mushrooms take literally minutes to plump up.
0:11:21 > 0:11:25But, whatever you do, don't throw away this gorgeous liquid.
0:11:25 > 0:11:29And there's only a few here, but they will give bags of flavour.
0:11:31 > 0:11:35'Once the mixture has a good consistency,
0:11:35 > 0:11:39'pouring in a beaten egg will hold it all together.
0:11:39 > 0:11:43'And then I like to add a splash of dark soy and some honey.'
0:11:43 > 0:11:48It sounds odd, but it actually works very, very well with the soy.
0:11:48 > 0:11:52I'm putting a few breadcrumbs in, just to firm the mixture up a bit.
0:11:52 > 0:11:58And just mix until it's just stiff enough to roll into balls.
0:11:59 > 0:12:03Put a little bit of seasoning in in the way of salt and pepper.
0:12:04 > 0:12:08And be generous. Give it a good stir.
0:12:10 > 0:12:14These little bundles would fry up nicely in a pan but, for me,
0:12:14 > 0:12:17the smell of these ingredients roasting in the oven
0:12:17 > 0:12:20just helps to conjure up that Christmas feeling.
0:12:20 > 0:12:25So, in the oven at 200 for about 30 minutes, just keep an eye on them.
0:12:30 > 0:12:32When they've nearly had their time,
0:12:32 > 0:12:35I can put my flavoursome porcini broth to good use.
0:12:39 > 0:12:44So as soon as that's boiling, pop in some shredded kale.
0:12:50 > 0:12:55What I've got is little patties that are crunchy on the outside
0:12:55 > 0:12:59and they feel very springy and quite moist inside.
0:13:00 > 0:13:01And then...
0:13:02 > 0:13:04..these little chaps.
0:13:07 > 0:13:10I'm still not going to waste that porcini juice.
0:13:14 > 0:13:17So, if I'm not going to eat meat this Christmas, that's for me.
0:13:19 > 0:13:22There's just something really festive and luxurious
0:13:22 > 0:13:24about a nut roast.
0:13:26 > 0:13:30It never fails to satisfy my cravings for something rich and wholesome.
0:13:32 > 0:13:36It's a real foodie treat in the build-up to the big day.
0:13:39 > 0:13:43'My favourite Yuletide ritual is choosing the tree.
0:13:44 > 0:13:48'I'm a bit of a perfectionist - I love wandering up and down
0:13:48 > 0:13:53'the pine-scented rows in search for the one I'll eventually bring home.
0:13:55 > 0:13:57'Picking a tree for the house is one thing,
0:13:57 > 0:14:01'but imagine having the prestigious task of finding one suitable
0:14:01 > 0:14:03'to be admired by a nation.
0:14:04 > 0:14:08'I've come to Norway to help do just that.'
0:14:09 > 0:14:14'I'm here in the Nordmarka Forest to help park rangers Frank and Runar
0:14:14 > 0:14:17'find London's Trafalgar Square tree.'
0:14:18 > 0:14:22It's a little bit different between the tree for your home
0:14:22 > 0:14:28and for Trafalgar Square, because this needs to be nice all around.
0:14:28 > 0:14:32You see, I get quite obsessional about choosing my tree.
0:14:32 > 0:14:35I will go and I will walk round all of the trees.
0:14:35 > 0:14:39I like big, long branches but quite even all the way around.
0:14:40 > 0:14:43'I have a feeling this might take some time.'
0:14:44 > 0:14:47It has good branches, but it's a little bit too short.
0:14:49 > 0:14:5320 metre. So it's not tall enough.
0:14:54 > 0:14:56Thankfully, there are plenty to choose from.
0:14:58 > 0:15:02- This one you could have on your night table, you know.- Yes.
0:15:02 > 0:15:05- I mean, here's a real tree for the future.- This way!
0:15:06 > 0:15:08- Yeah... - NIGEL LAUGHS
0:15:08 > 0:15:11- Oh! You need a hand.- I do.
0:15:11 > 0:15:12Thank you!
0:15:14 > 0:15:18'Every year since 1947, Norway has gifted a tree to Britain
0:15:18 > 0:15:22'in thanks for our support during World War II.
0:15:22 > 0:15:24'And it seems only the best will do.'
0:15:24 > 0:15:28The silhouette of that tree is just beautiful.
0:15:28 > 0:15:31The way the branches just curl at the edges all the way up.
0:15:31 > 0:15:35That to me looks like... I would call that a perfect tree.
0:15:35 > 0:15:39'Finally, it looks like we've found her.
0:15:39 > 0:15:42'But this beauty has been waiting patiently for decades
0:15:42 > 0:15:43'to earn the title.'
0:15:43 > 0:15:4816, 17... 117 years old.
0:15:50 > 0:15:53'This magnificent queen of the forest
0:15:53 > 0:15:56'will now begin her careful journey to London.'
0:15:56 > 0:15:59- Good job. Good job.- It's your tree!
0:15:59 > 0:16:04'I can't wait to see her lighting up Trafalgar Square in all her glory.
0:16:13 > 0:16:17'Back in Frank's cabin, it's a great excuse for me to celebrate
0:16:17 > 0:16:19'another of my favourite Christmas flavours...
0:16:21 > 0:16:22'..cloves.
0:16:22 > 0:16:27'And nothing captures the essence of cloves more than mulled wine.'
0:16:27 > 0:16:30- First you put on the heat.- OK.
0:16:31 > 0:16:35'Everyone has their own way of making this warming wine.
0:16:35 > 0:16:38'But I'm keen to find out how Frank makes his.'
0:16:38 > 0:16:42And is this a precise recipe or do you alter it every year?
0:16:42 > 0:16:45Every family have their own recipe.
0:16:45 > 0:16:48'The key to good "glogg", as it is known here,
0:16:48 > 0:16:52'is getting the perfect balance between sweet and spicy.'
0:16:52 > 0:16:58Brown sugar, for more taste. And 100 grams of honey.
0:16:59 > 0:17:03Then we have two pieces of cinnamon.
0:17:03 > 0:17:05- Little cinnamon sticks.- Yes.
0:17:05 > 0:17:07Now, once you've warmed it,
0:17:07 > 0:17:10do you leave it for a while before you drink it?
0:17:10 > 0:17:13Normally we drink straightaway.
0:17:13 > 0:17:18But then you can add some vodka or something else to it.
0:17:18 > 0:17:21Maybe without the vodka. FRANK CHUCKLES
0:17:21 > 0:17:24- You decide.- Maybe without the vodka.
0:17:24 > 0:17:27- Is that a vanilla pod?- Yes.
0:17:28 > 0:17:32'And then for the star ingredient - cloves.
0:17:32 > 0:17:34'They are the most aromatic
0:17:34 > 0:17:37'and flavoursome of the spices at this time of year.
0:17:37 > 0:17:41'For me, Christmas and cloves are inseparable.'
0:17:41 > 0:17:42It smells good.
0:17:42 > 0:17:47It smells wonderful. It's one of those magical smells.
0:17:48 > 0:17:52'Nothing will complement the taste of this clove-infused mulled wine
0:17:52 > 0:17:58'more than a few spiced nuts toasted with sugar to give a sweet crunch.
0:17:58 > 0:18:02'A simple treat, but it'll really put you in the mood for the big day.'
0:18:02 > 0:18:05I think we should toast to something.
0:18:05 > 0:18:09- How about the tree?- For the Christmas tree to London?- Yeah.
0:18:09 > 0:18:11Let's toast to the Christmas tree to London. Cheers.
0:18:11 > 0:18:16- And in the Norwegian way - skal. - Yeah, skal.- The Norwegian way.
0:18:16 > 0:18:17Much better.
0:18:23 > 0:18:28'For me, simple, rustic treats like this capture the true essence
0:18:28 > 0:18:29'of the season.
0:18:39 > 0:18:43'Back in the last minute hustle and bustle, I always like to make sure
0:18:43 > 0:18:46'I have a few wintry dishes full of warming spices
0:18:46 > 0:18:48'that will quietly cook themselves
0:18:48 > 0:18:51'while I get on with the rest of my day.
0:18:51 > 0:18:54'And, inspired by the spicy mulled wine,
0:18:54 > 0:18:56'in this slow-cooked lamb recipe,
0:18:56 > 0:18:59'cinnamon is going to be my shining star.'
0:19:02 > 0:19:04It goes on so many things I cook.
0:19:04 > 0:19:06In fact, just one sniff from the cinnamon jar
0:19:06 > 0:19:08and I feel like it's Christmas Eve.
0:19:10 > 0:19:14'Added to some cardamom and cumin, the trickle of oil
0:19:14 > 0:19:18'mixed in will form a paste that will pack a punch with flavour.'
0:19:23 > 0:19:26And then to go into that, I've got some lamb.
0:19:26 > 0:19:28I'm actually using a neck fillet here.
0:19:28 > 0:19:31It comes with a nice little bit of fat on it,
0:19:31 > 0:19:33which is exactly what we want for slow cooking.
0:19:33 > 0:19:36Now, this goes into the spice paste.
0:19:37 > 0:19:42I'm just going to mix that up so that each piece of lamb is coated.
0:19:50 > 0:19:52I want to brown that meat off a bit.
0:19:52 > 0:19:56So, as soon as the oil is hot, just pop in the lamb.
0:19:58 > 0:20:01It's important not to let the spices burn.
0:20:02 > 0:20:06So, when a nice little crust has appeared on the underside
0:20:06 > 0:20:09of the lamb, then turn it over and just brown the other side.
0:20:11 > 0:20:14Whilst they're browning, I'm going to get on with the rest of it.
0:20:14 > 0:20:18What I've got are these lovely little shallots.
0:20:18 > 0:20:21'Once the meat is nicely browned, remove it from the heat
0:20:21 > 0:20:23'and pop in the little onions whole.
0:20:23 > 0:20:27'They'll soak up all of the meaty flavour.'
0:20:27 > 0:20:30And as soon as they are a little golden here and there,
0:20:30 > 0:20:31you can put the meat back.
0:20:35 > 0:20:38And any juices that have come out of it too.
0:20:38 > 0:20:43'I want quite a thick and rich sauce for this dish, so just before I add
0:20:43 > 0:20:47'the final ingredients, a little bit of flour will help things along.'
0:20:47 > 0:20:50Not much. A tablespoon is fine.
0:20:53 > 0:20:57Now, the spices that I've used in my stew are exactly the same spices
0:20:57 > 0:20:59that I would use in mulled wine,
0:20:59 > 0:21:02and what I'm going to put in is actually some port.
0:21:02 > 0:21:04It's just that bit more festive.
0:21:07 > 0:21:09And also some stock.
0:21:12 > 0:21:16'I'm using a lamb stock, but beef stock will work just as well.'
0:21:24 > 0:21:25Now, bring that to the boil.
0:21:25 > 0:21:28Now, what I've got in there is something
0:21:28 > 0:21:30that actually smells like Christmas.
0:21:30 > 0:21:34But what I want to do is to make it even more festive.
0:21:34 > 0:21:36And I'm going to add some prunes.
0:21:36 > 0:21:38They will enrich this sauce so beautifully
0:21:38 > 0:21:42and they'll work very nicely with the spices.
0:21:42 > 0:21:45Now, that also needs some black pepper.
0:21:47 > 0:21:49I'm going to add salt later.
0:21:50 > 0:21:54And now just one last thing - some more of that cinnamon.
0:21:58 > 0:22:00Just a stick.
0:22:02 > 0:22:06And then that goes into a really low oven for a good couple of hours.
0:22:40 > 0:22:44Look at that shine. That's from the prunes.
0:22:50 > 0:22:53So, this lamb is really tender now.
0:22:55 > 0:22:58Soft onions and prunes.
0:22:58 > 0:23:02But best of all, I've got a sweet and slightly spicy gravy.
0:23:04 > 0:23:10All it needs is just a little zip and zing from something very fresh.
0:23:10 > 0:23:12A few pomegranate seeds.
0:23:14 > 0:23:17Break those over the top.
0:23:17 > 0:23:20So when you eat the sweet and spicy lamb,
0:23:20 > 0:23:23every now and again you get a little mouthful
0:23:23 > 0:23:25of wonderful, sour pomegranate.
0:23:25 > 0:23:29'A few springs of fresh mint will deliver a final cool hit
0:23:29 > 0:23:32'to complete this wonderfully flavoursome dish.'
0:23:32 > 0:23:34And there we are. Mulled lamb.
0:23:34 > 0:23:36And of all the things I do with cinnamon,
0:23:36 > 0:23:38I think this is my favourite.
0:23:38 > 0:23:43'This is such a pleasing offering for a cold, crisp winter's day.
0:23:43 > 0:23:48'I've shown that those warming spices needn't just be for mulled wine.
0:23:48 > 0:23:51'This looks and tastes like Christmas on a plate.'
0:24:03 > 0:24:06For me, Christmas Eve is the most magical time,
0:24:06 > 0:24:09and it's become almost a ritual to celebrate it
0:24:09 > 0:24:11with a glass of port and some cheese.
0:24:13 > 0:24:17This next recipe is simple, takes minutes
0:24:17 > 0:24:20but also takes a wonderful piece of Stilton
0:24:20 > 0:24:22to a heavenly new level of enjoyment.
0:24:25 > 0:24:30What I do is to take a sheet of ready-made puff pastry,
0:24:30 > 0:24:34put it onto a floured board and then just roll it out
0:24:34 > 0:24:37so that it's no thicker than a one-pound coin.
0:24:42 > 0:24:47There's nothing nicer than thin, crisp puff pastry hot from the oven.
0:24:48 > 0:24:53So, I cut the piece of pastry, first of all, into four strips.
0:24:53 > 0:24:56And then each of those into six.
0:24:58 > 0:25:02I want these little pastry parcels to seal quite tightly.
0:25:02 > 0:25:05So, I'm going to make up a little bit of beaten egg.
0:25:09 > 0:25:11I've got some wonderful, ripe Stilton here.
0:25:12 > 0:25:14Because, for me,
0:25:14 > 0:25:17it's one of the absolutely essential tastes of Christmas.
0:25:20 > 0:25:23It's just not Christmas without blue cheese.
0:25:27 > 0:25:29So, just brush the pastry all over.
0:25:31 > 0:25:36And then take a little spoonful of the crushed Stilton,
0:25:36 > 0:25:39and just pop it onto each one like that.
0:25:45 > 0:25:50Just fold the pastry over and seal it as tightly as possible.
0:25:52 > 0:25:55Then, so that they come out of the oven shining,
0:25:55 > 0:25:57just a little bit of beaten egg on the top.
0:25:57 > 0:25:59And I know they're perfect,
0:25:59 > 0:26:03but I can't resist putting a little bit of grated cheese on top.
0:26:03 > 0:26:04Just a tiny bit of Parmesan.
0:26:06 > 0:26:10Now, I'm just going to pop a little hole in the top of each,
0:26:10 > 0:26:14partly to let this steam out and partly so that
0:26:14 > 0:26:17a little bead of melted cheese pops out of each one.
0:26:19 > 0:26:20200 degrees.
0:26:22 > 0:26:23For about 12 minutes.
0:26:25 > 0:26:28'If you're expecting guests this Christmas Eve,
0:26:28 > 0:26:31'being greeted by the smell of these little pastries
0:26:31 > 0:26:35'bubbling in the oven will tempt and tease the taste buds.'
0:26:42 > 0:26:45These smell as if they're ready.
0:26:58 > 0:27:03These are amazingly light. And the cheese has oozed out here and there.
0:27:03 > 0:27:05Makes them even more delicious.
0:27:06 > 0:27:08And just one tiny little thing more.
0:27:17 > 0:27:21'I've made some melting Stilton into the ultimate festive snack.
0:27:23 > 0:27:27'It's the perfect celebration food to toast the big day.
0:27:27 > 0:27:29'With a glass of wine in hand,
0:27:29 > 0:27:32'there's no better start to the holidays.'
0:27:38 > 0:27:41This is it - the Christmas blockbuster is about to begin.
0:27:41 > 0:27:45From this moment on, delicious food is going to be delighting guests
0:27:45 > 0:27:48morning, noon and night.
0:27:48 > 0:27:50And the great thing is there are still
0:27:50 > 0:27:53so many Yuletide flavours to explore.
0:27:54 > 0:27:57But to really herald the start of the celebrations,
0:27:57 > 0:28:01there's one more festive flourish that I've just got to go and see.
0:28:01 > 0:28:03CHEERING
0:28:06 > 0:28:07Isn't she beautiful?
0:28:44 > 0:28:47So, the big day has arrived and so have the guests.
0:28:49 > 0:28:51This is the time to cook up a feast
0:28:51 > 0:28:54and make the most of that special time together.
0:28:54 > 0:28:58And when it comes to the roast itself, I'm a traditionalist
0:28:58 > 0:29:03and I like to cook something easy, but that doesn't mean turkey.
0:29:03 > 0:29:06In fact, there's no more time-honoured centrepiece
0:29:06 > 0:29:07to the table than a goose.
0:29:10 > 0:29:12The biggest decision for me at Christmas
0:29:12 > 0:29:15is what bird is going to be in my oven -
0:29:15 > 0:29:17is it going to be a turkey, is it going to be a goose?
0:29:17 > 0:29:19I always go for the goose.
0:29:19 > 0:29:22I love that dark meat and all the fat
0:29:22 > 0:29:25and it's the fat that I really, really value.
0:29:25 > 0:29:28Some of it is in the skin.
0:29:28 > 0:29:32Some of it is tucked inside the body cavity.
0:29:34 > 0:29:36There's no point in introducing butter or oil
0:29:36 > 0:29:39when you've got all this luscious stuff to start with.
0:29:39 > 0:29:41I'm using it to start the stuffing.
0:29:43 > 0:29:46As all that fat melts, it'll add bags of flavour to my onions.
0:29:50 > 0:29:52Now the heart and soul of my stuffing,
0:29:52 > 0:29:54I like a bit of sausage meat.
0:29:54 > 0:29:59I pick the butcher's best breakfast sausages and just unpeel them
0:29:59 > 0:30:02and then what you end up with is this really tasty stuffing.
0:30:02 > 0:30:06When you're cooking with a bird as flavoursome as a goose,
0:30:06 > 0:30:09a kick of citrus to your stuffing is always welcome.
0:30:09 > 0:30:11You can add the zest and the juice.
0:30:11 > 0:30:13This is very rich food -
0:30:13 > 0:30:16we want something fresh and bright and clean in there.
0:30:17 > 0:30:22'By now, my onions are just starting to become tender.'
0:30:22 > 0:30:24And I don't want a stuffing that's too smooth,
0:30:24 > 0:30:26I want it to have a lumpy interesting texture,
0:30:26 > 0:30:29so I'm going to add some chickpeas to this.
0:30:29 > 0:30:31So crush them down a bit...
0:30:32 > 0:30:36..and then they go in with your sausage and lemon.
0:30:36 > 0:30:39Plenty of seasoning and some fresh mint
0:30:39 > 0:30:42will make the stuffing smell wonderful.
0:30:42 > 0:30:46Now some of this is going to end up as little balls around the goose
0:30:46 > 0:30:50and the rest of it is going to go right inside the cavity.
0:30:51 > 0:30:53So that as the goose roasts,
0:30:53 > 0:30:56some of the fat runs down into the stuffing
0:30:56 > 0:31:01and just makes it gloriously, gloriously delicious.
0:31:01 > 0:31:04And do it by hand, just pack it in.
0:31:05 > 0:31:07Save some of the mixture
0:31:07 > 0:31:11and make use of the lemon halves to keep it all in one place.
0:31:11 > 0:31:14Now there's no need to put any oil, any butter, anything on the bird.
0:31:14 > 0:31:16It's all there. You do need to season it.
0:31:20 > 0:31:22A bird this size is going to take
0:31:22 > 0:31:25a good two and a half, three hours to cook.
0:31:27 > 0:31:31Now I want some of the stuffing to be soft inside the bird,
0:31:31 > 0:31:35but I also want these little balls which will crisp up.
0:31:35 > 0:31:36And then for the potatoes.
0:31:38 > 0:31:39It's got to be roast potatoes.
0:31:39 > 0:31:43They're the best part of it, and particularly with a goose,
0:31:43 > 0:31:46because they just soak up all that wonderful fat.
0:31:56 > 0:31:58So about halfway through cooking,
0:31:58 > 0:32:00time to put the stuffing in and the potatoes in.
0:32:03 > 0:32:06What's in the pan is the goose fat of legend.
0:32:06 > 0:32:10This is the stuff that makes your roast potatoes the best ever.
0:32:10 > 0:32:13And this'll need probably another hour, hour and a half.
0:32:14 > 0:32:17There are few meals as highly anticipated
0:32:17 > 0:32:19as the Christmas Day roast.
0:32:21 > 0:32:25Those rich aromas will tantalise everyone as the bird slowly cooks.
0:32:46 > 0:32:50There is the glorious goose, all the roast potatoes,
0:32:50 > 0:32:54almost translucent with fat and all that flavour.
0:32:54 > 0:32:56Stuffing balls, ready to go.
0:32:59 > 0:33:03You know I love cooking, but I also like taking food to the table.
0:33:03 > 0:33:07And to walk in with something like this - glistening and roasted -
0:33:07 > 0:33:09it is the most wonderful gift.
0:33:10 > 0:33:13If you usually worry the turkey will be too dry,
0:33:13 > 0:33:17or that any other cut just won't feel Christmassy enough,
0:33:17 > 0:33:20then this year give the goose a go.
0:33:20 > 0:33:23Once you've tried this glorious Christmas roast,
0:33:23 > 0:33:27the family will always remember it and you'll never look back.
0:33:31 > 0:33:35During my build up to the big day, I travelled to Norway,
0:33:35 > 0:33:37for some festive inspiration.
0:33:38 > 0:33:43So many Scandinavian flavours feed in to our Christmas menus
0:33:43 > 0:33:47and the wide-open spaces are a great escape from the busy shops at home.
0:33:48 > 0:33:51Not only did I get the chance to choose the tree
0:33:51 > 0:33:53for London's Trafalgar Square.
0:33:53 > 0:33:57- Good job, good job. - It's your tree?- Yes.
0:33:57 > 0:34:01'But I also managed to truly indulge in some Christmas flavours.'
0:34:02 > 0:34:04I think it works beautifully.
0:34:04 > 0:34:10Take salmon, remote smokehouses on the shores of Norwegian fjords.
0:34:10 > 0:34:12The smell in here!
0:34:12 > 0:34:15Delicately infuse this fish of the season.
0:34:15 > 0:34:19That's so gentle and it's very subtle and mild.
0:34:19 > 0:34:23And gravlax, with its classic dill and mustard flavours,
0:34:23 > 0:34:26are one of my yuletide favourites.
0:34:26 > 0:34:30Now this is just blissful. Would you like a piece? That is so gorgeous.
0:34:31 > 0:34:34Being such a fresh and versatile fish,
0:34:34 > 0:34:37it inspired me to come up with a few new ways
0:34:37 > 0:34:41of working this taste into my Christmas.
0:34:41 > 0:34:43I've got the perfect Christmas canape
0:34:43 > 0:34:45that'll add a sprinkle of festive cheer
0:34:45 > 0:34:47at any time of the day.
0:34:56 > 0:34:59There's so much cooking at Christmas.
0:34:59 > 0:35:03It's quite useful to have something up your sleeve which is very simple,
0:35:03 > 0:35:08and very straightforward. I've got a really easy little sauce for salmon.
0:35:15 > 0:35:18I roasted some garlic and I've been keeping it warm.
0:35:18 > 0:35:21It's a whole head.
0:35:21 > 0:35:25It went in about an hour ago.
0:35:25 > 0:35:32Inside the skins is the most wonderful, soft, scented garlic.
0:35:32 > 0:35:36I'm just going to drop that into the food processor,
0:35:36 > 0:35:41and then for the herb that you simply can't go wrong with, dill.
0:35:41 > 0:35:45It works every time, with fresh or smoked.
0:35:47 > 0:35:50Just break off the fronds, drop them in with the garlic,
0:35:50 > 0:35:56everything but the very tough end of the stalks is fine.
0:35:59 > 0:36:03And then the only other ingredient, some double cream.
0:36:03 > 0:36:07Just pour it in and give quick blasts of the on switch.
0:36:10 > 0:36:16What you're after is something that will fall very slowly from the spoon,
0:36:16 > 0:36:19kind of like that. That silky salmon and the creamy sauce
0:36:19 > 0:36:23deserves something crisp to go with it.
0:36:26 > 0:36:30Crispest of crispbreads.
0:36:31 > 0:36:38So, some nice untidy folds of salmon on crispbread.
0:36:38 > 0:36:43You want little valleys and grooves of salmon to hold the sauce.
0:36:44 > 0:36:48Having something that is just so straightforward,
0:36:48 > 0:36:49and it's done in minutes.
0:36:49 > 0:36:53It's just very, very useful/
0:36:53 > 0:36:59Then, some of our dill and garlic sauce.
0:37:01 > 0:37:04Just a little trickle over the salmon.
0:37:08 > 0:37:10And then a bit more dill.
0:37:10 > 0:37:15All that needs is a glass of something very, very nice.
0:37:15 > 0:37:17A decadent snack like this
0:37:17 > 0:37:20is a great excuse to pop a cork and toast the day.
0:37:22 > 0:37:26It never fails to amaze me how simple it can be
0:37:26 > 0:37:30to make a really luxurious treat from some smoked salmon.
0:37:37 > 0:37:40So good. It's just so good.
0:37:40 > 0:37:42The first glimpse of these little canapes
0:37:42 > 0:37:46will guarantee to get your guests in a celebratory mood.
0:37:46 > 0:37:47Merry Christmas.
0:37:47 > 0:37:50This is a shining star on Christmas Day.
0:38:00 > 0:38:03Of course, the great thing about salmon
0:38:03 > 0:38:06is it can be as big a feature on the Christmas Day menu
0:38:06 > 0:38:08as you want it to be.
0:38:08 > 0:38:12My new take on the timeless tradition of gravlax and smoked salmon
0:38:12 > 0:38:16definitely deserves its place on the table.
0:38:18 > 0:38:21I'd be happy to bring this in on the day itself.
0:38:22 > 0:38:26Whenever I think of salmon, I always think of cucumber.
0:38:26 > 0:38:28They go together perfectly.
0:38:28 > 0:38:32Now, because this cucumber is going to be used as a stuffing,
0:38:32 > 0:38:35I'm going to discard the seeds in the middle.
0:38:36 > 0:38:38Because there's a lot of water in there
0:38:38 > 0:38:40and it'll just give a soggy stuffing.
0:38:43 > 0:38:46A couple of cucumbers will give you enough for a relish
0:38:46 > 0:38:48as well as a filling.
0:38:48 > 0:38:50So into the coolness of that cucumber,
0:38:50 > 0:38:51I want to put some seasonings.
0:38:51 > 0:38:53And the first is mustard.
0:38:53 > 0:38:57It'll add a welcome intense flavour.
0:38:57 > 0:39:00A good five tablespoons will do the trick.
0:39:00 > 0:39:03And then a generous helping of honey will sweeten the mix.
0:39:05 > 0:39:06And something to sharpen it up -
0:39:06 > 0:39:09a couple of tablespoons of white wine vinegar.
0:39:10 > 0:39:16Now for me, salmon and cucumber are ingredients that beg to be introduced to dill.
0:39:16 > 0:39:18It is absolutely one of my favourite herbs.
0:39:18 > 0:39:21Finely chopped.
0:39:23 > 0:39:24And then a good stir up.
0:39:28 > 0:39:32Now this is going to be one of the star dishes of my Christmas
0:39:32 > 0:39:34and I want to bake this wrapped in pastry.
0:39:34 > 0:39:37I just need a piece of ready-made puff pastry
0:39:37 > 0:39:40rolled on to a lined baking sheet.
0:39:44 > 0:39:46So I'm going to take one piece of salmon...
0:39:47 > 0:39:50..and then some of my cucumber stuffing.
0:39:52 > 0:39:55Now on top of that goes the other piece of fish.
0:39:57 > 0:40:00I want this Wellington to be a real golden showpiece.
0:40:02 > 0:40:05It's just having something to bring to the table
0:40:05 > 0:40:08that just looks majestic and festive.
0:40:09 > 0:40:13Just brush this all the way round the outside of the pastry.
0:40:17 > 0:40:23Pull the pastry up, put it over the salmon, sealing the ends...
0:40:25 > 0:40:28..and leaving a bit of a gap in the middle.
0:40:28 > 0:40:30That way you can see what's going on
0:40:30 > 0:40:34and the beauty of the salmon can be seen when you bring it to the table.
0:40:36 > 0:40:39And then I'm going to brush it again with a little bit more egg.
0:40:39 > 0:40:42By doing this it comes out of the oven glistening.
0:40:44 > 0:40:47Give it a good seasoning of black pepper
0:40:47 > 0:40:50before it goes into the oven at 180 for 45 minutes.
0:40:50 > 0:40:53And the cucumber relish goes into the fridge to chill.
0:41:11 > 0:41:13Isn't that beautiful?
0:41:13 > 0:41:17So I've got layers of salmon, cucumber and crisp pastry.
0:41:22 > 0:41:26A slice of these delicious flavours will delight your guests
0:41:26 > 0:41:29at any time - on the big day or beyond.
0:41:33 > 0:41:35It's a lovely change to Christmas food,
0:41:35 > 0:41:38with something fresh, bright and light.
0:41:41 > 0:41:43This dish is a triumph.
0:41:43 > 0:41:45It's earned its place on the Christmas menu
0:41:45 > 0:41:49and will doubtless be back year after year in the Slater household.
0:41:53 > 0:41:57# Jingle bells! # Jingle bells!
0:41:57 > 0:41:59# Jingle all the way
0:41:59 > 0:42:04# Oh what fun it is to ride in a one-horse open sleigh! #
0:42:05 > 0:42:09From the bottom of my stocking, to clove-covered decorations,
0:42:09 > 0:42:12my next festive taste has been a shining star
0:42:12 > 0:42:15of my Christmas for as long as I can remember.
0:42:16 > 0:42:19But something bright and refreshing to break up a mountain
0:42:19 > 0:42:24of indulgent dishes on the Christmas table is my best use for oranges.
0:42:26 > 0:42:30There are lots of flavours that instantly say it's Christmas,
0:42:30 > 0:42:32but there's also the smell of things too
0:42:32 > 0:42:34and for me the first of those is orange.
0:42:34 > 0:42:38And I'm going to use an orange as the base for a fruit salad.
0:42:38 > 0:42:41But first some biscuits to go with it.
0:42:41 > 0:42:43So I want 60g of butter.
0:42:44 > 0:42:48And a couple of tablespoons of caster sugar.
0:42:51 > 0:42:54And then the same of golden syrup.
0:42:54 > 0:42:57What I'm making here are biscuits that will shine and glisten
0:42:57 > 0:43:01and be very crunchy to go with the fruit salad.
0:43:01 > 0:43:04And just let that melt with the butter and sugar.
0:43:05 > 0:43:08Now I'd like a little bit of spice in here.
0:43:08 > 0:43:11Going to put a little bit of ginger in.
0:43:11 > 0:43:12Barely a teaspoon.
0:43:14 > 0:43:16Now as soon as the butter has melted
0:43:16 > 0:43:19and you've got a mixture that looks like thick honey,
0:43:19 > 0:43:21then in goes the flour.
0:43:23 > 0:43:26About four good heaped tablespoons.
0:43:29 > 0:43:31Stir that in.
0:43:33 > 0:43:36And because it's Christmas, a drop of brandy.
0:43:43 > 0:43:45A few roughly chopped pistachios
0:43:45 > 0:43:49will add a bit of texture to these festive brandy snaps.
0:43:50 > 0:43:55As you spoon on little mounds of the mixture, sprinkle them on top,
0:43:55 > 0:43:58before going in to the oven at 150 for ten minutes or so.
0:44:03 > 0:44:05Those biscuits are go to with my fruit salad
0:44:05 > 0:44:09and we'll start off with a good juicy base.
0:44:10 > 0:44:13I'm using a whole juicy orange, and their juice is quite sweet,
0:44:13 > 0:44:17so I like to put something in there that'll sharpen the whole thing up.
0:44:17 > 0:44:21So, a nice soft ripe lemon.
0:44:24 > 0:44:28And then for real sparkle, I'm going to stick in the juice of a lime.
0:44:31 > 0:44:35What we've got here is a lovely bright-tasting citrus base.
0:44:36 > 0:44:39So got some little clementines here
0:44:39 > 0:44:41and they smell instantly of Christmas
0:44:41 > 0:44:44and everyone will get one of these a piece.
0:44:44 > 0:44:51So far, so traditional, but now for a few exotic and indulgent treats.
0:44:51 > 0:44:53Some glorious mango.
0:44:53 > 0:44:56A few jewels of sharp pomegranate.
0:44:56 > 0:45:00And finally these little caped gooseberries - physalis.
0:45:00 > 0:45:05So that I'm going to chill very thoroughly in the fridge
0:45:05 > 0:45:08and bring it out with the warm biscuits.
0:45:13 > 0:45:16Now when these come out of the oven,
0:45:16 > 0:45:19they are quite soft and very pliable.
0:45:20 > 0:45:24Which means I can pop them round my rolling pin
0:45:24 > 0:45:27so they make a sort of groovy curved shape.
0:45:27 > 0:45:31These warm, rich brandy snaps will make such a delicious contrast
0:45:31 > 0:45:35to the fresh, sharp flavours of my fruit salad.
0:45:35 > 0:45:39Now I'm just going to take these in to the room.
0:45:39 > 0:45:42And then everybody can have some of the fruit
0:45:42 > 0:45:47and the orange juice and then can dunk their biscuits.
0:45:47 > 0:45:50That will look great on the Christmas table.
0:45:52 > 0:45:57When you're desperate for something refreshing, this dish is a cracker.
0:45:57 > 0:45:59And served with the crisp brandy snaps,
0:45:59 > 0:46:02it still feels wonderfully indulgent.
0:46:02 > 0:46:05There are lots of great flavours here,
0:46:05 > 0:46:07but the orange for me is the Christmas star.
0:46:20 > 0:46:24When doing my Christmas shopping in Norway, I couldn't resist
0:46:24 > 0:46:28stocking up on one of Scandinavia's most famous exports.
0:46:28 > 0:46:29Hi. Hello there.
0:46:30 > 0:46:34The Norwegians celebrate the unique flavour of marzipan.
0:46:34 > 0:46:36For them, it's so much more
0:46:36 > 0:46:39than simply something to wrap round a cake.
0:46:39 > 0:46:41I know somebody who'd love that.
0:46:41 > 0:46:44Can I have one of those please and a marzipan pig?
0:46:44 > 0:46:48- And a cake?- Yes. - Of course, no problem.
0:46:48 > 0:46:51It got me thinking that we all love something sweet
0:46:51 > 0:46:53to reach for on Christmas Day afternoon.
0:46:55 > 0:46:56So perhaps I could do something
0:46:56 > 0:46:59a little more creative with my next taste.
0:47:01 > 0:47:03I love the stuff.
0:47:03 > 0:47:06Occasionally I'll wrap it round a Battenberg cake
0:47:06 > 0:47:09and then I got an idea to put it in a cake.
0:47:10 > 0:47:16And I start my little marzipan cakes with 180g of butter.
0:47:20 > 0:47:23Some caster sugar. The same, 180g.
0:47:27 > 0:47:29And that I put onto the machine to cream
0:47:29 > 0:47:31until it's really light and fluffy.
0:47:35 > 0:47:39While the ingredients are mixing, lightly beat a couple of eggs.
0:47:41 > 0:47:45When the butter and the sugar are really pale and fluffy,
0:47:45 > 0:47:47you just start to add the beaten egg.
0:47:54 > 0:47:57Next comes 80g of plain flour.
0:47:57 > 0:48:02And then the first kick of festive flavour, 150g of almonds.
0:48:07 > 0:48:09This is where my marzipan comes in.
0:48:11 > 0:48:14Going to drop these little nuggets of marzipan
0:48:14 > 0:48:19- about 100g of it - into the mixture.
0:48:19 > 0:48:23And what will happen is that when we eat our little cakes...
0:48:24 > 0:48:27..we'll just get the odd mouthful.
0:48:27 > 0:48:28After a brief final mix,
0:48:28 > 0:48:34simply spoon little mounds of the mixture onto some greaseproof paper.
0:48:34 > 0:48:36Now so far so sweet.
0:48:36 > 0:48:38But what I want is something in each of those
0:48:38 > 0:48:41that will balance the sweetness of the marzipan.
0:48:41 > 0:48:44A sort of sharp little fruit.
0:48:44 > 0:48:46And my little fruits are blueberries.
0:48:50 > 0:48:54And then into the oven. 180 for about 30 minutes.
0:49:29 > 0:49:33So, as it's Christmas, a little bit of icing sugar.
0:49:46 > 0:49:49And then as soon as they're cool, you can eat them.
0:49:49 > 0:49:51If you can wait that long!
0:50:00 > 0:50:03It's that little nugget of marzipan that makes this.
0:50:03 > 0:50:05When you're eating and you suddenly
0:50:05 > 0:50:08come across this almost molten marzipan.
0:50:08 > 0:50:09It's delicious.
0:50:12 > 0:50:16Marzipan is an ingredient we should embrace at this time of year.
0:50:16 > 0:50:20These little cakes really celebrate its festive flavour.
0:50:20 > 0:50:22They're a subtle yet sublime treat
0:50:22 > 0:50:24to round off a wonderful Christmas Day.
0:50:36 > 0:50:40The big day may have passed in a haze of great food,
0:50:40 > 0:50:44fizz and gifts, but there's still plenty of merriment to be enjoyed.
0:50:49 > 0:50:53In fact, the Boxing Day lunch in my house champions
0:50:53 > 0:50:55one of the greatest Christmas tastes of all.
0:50:56 > 0:50:59Every Christmas I love to have a ham in the house.
0:51:01 > 0:51:04I love the juicy pink meat and I love the fat too.
0:51:04 > 0:51:07But I also like the crust that I put on it.
0:51:07 > 0:51:11This year I'm covering my ham with a bacon crust.
0:51:11 > 0:51:15Which I'm going to marinate with some maple syrup -
0:51:15 > 0:51:18a good three tablespoons.
0:51:18 > 0:51:20And then three tablespoons of black treacle.
0:51:21 > 0:51:23Just cover all the rashers
0:51:23 > 0:51:27and I'm going to leave this in a cool place to marinate.
0:51:27 > 0:51:29Three or four hours minimum
0:51:29 > 0:51:32and next time we see that the bacon will be very dark.
0:51:34 > 0:51:37These flavours are going to intensify with time
0:51:37 > 0:51:39and give my ham a luscious crust.
0:51:41 > 0:51:45Now, I think the best way to cook a ham is poached in liquid.
0:51:45 > 0:51:47And for me, it's got to be apple juice.
0:51:50 > 0:51:52It just imparts a very gentle flavour.
0:52:01 > 0:52:04This nice big juicy ham and the apple juice
0:52:04 > 0:52:07will tolerate plenty of aromatics.
0:52:07 > 0:52:11So in goes the onion - whole, pierced with a few cloves.
0:52:11 > 0:52:14You can just throw the cloves into the apple juice if you want,
0:52:14 > 0:52:18but I'm doing this cos it's the way my mum did it.
0:52:18 > 0:52:22A handful of whole black peppercorns and a bay leaf.
0:52:24 > 0:52:26And then a couple of stars of anise
0:52:26 > 0:52:30and that will give a very, very gentle aniseed flavour.
0:52:35 > 0:52:38And I'm going to bring that to the boil, turn it down to a simmer
0:52:38 > 0:52:41and leave it for about an hour and a half on a low heat.
0:52:42 > 0:52:44This is one of those dishes that will always
0:52:44 > 0:52:46lend a hand over Christmas.
0:52:46 > 0:52:50Whenever anyone's peckish, they'll always reach for the ham.
0:52:52 > 0:52:56Once it's had its time absorbing all those wonderful flavours,
0:52:56 > 0:52:58it's ready for my marinated crust.
0:52:59 > 0:53:01Smells gorgeous.
0:53:03 > 0:53:06And the bacon has gone really sort or treacly and interesting.
0:53:09 > 0:53:13I'm going to spoon a little bit of the marinade over the top.
0:53:15 > 0:53:19The perfect partner to ham is, for me, the pumpkin.
0:53:19 > 0:53:23This bright, wintry vegetable has been softening in the oven,
0:53:23 > 0:53:25seeds removed, trickled with oil
0:53:25 > 0:53:28and given plenty of butter and black pepper.
0:53:29 > 0:53:32And it's looking great.
0:53:33 > 0:53:36A little bit crusty and black on the outside
0:53:36 > 0:53:40and then really tender on the inside.
0:53:41 > 0:53:44While that rests and gathers its thoughts,
0:53:44 > 0:53:47my ham goes into the oven for 15 minutes,
0:53:47 > 0:53:51to let its crust darken and the flavours intensify.
0:53:52 > 0:53:55By now, the kitchen smells pretty wonderful.
0:53:58 > 0:53:59The bacon is glossy.
0:53:59 > 0:54:01Nice and crisp in parts.
0:54:01 > 0:54:04And it's going to be absolutely delicious.
0:54:06 > 0:54:08Got succulent ham in there.
0:54:10 > 0:54:12Soft scoop of roast pumpkin.
0:54:15 > 0:54:18And then still got a little bit of my apple juice.
0:54:20 > 0:54:22Pour that all over.
0:54:26 > 0:54:29It's a fabulous plate of food for a cold day.
0:54:29 > 0:54:33The Boxing Day gammon never fails to delight.
0:54:33 > 0:54:35Thank goodness there's plenty left over.
0:54:46 > 0:54:49There's always that moment at Christmas when you think,
0:54:49 > 0:54:52"Am I ever going to use up all those leftovers?"
0:54:53 > 0:54:55But this is a time that I relish.
0:54:55 > 0:54:59Even those little delights sitting on saucers wrapped up in film
0:54:59 > 0:55:02can be turned into the ultimate comforting feast.
0:55:05 > 0:55:08I call my final recipe my bauble and squeak -
0:55:08 > 0:55:12where anything goes, even that classic taste of Christmas...
0:55:14 > 0:55:15sprouts!
0:55:17 > 0:55:19It's a sort of Christmas one-pan supper.
0:55:21 > 0:55:26It needs a savoury base, it needs something to bring it all together.
0:55:26 > 0:55:29So over a moderate heat I'm going to soften the onion,
0:55:29 > 0:55:31maybe even let it brown a little bit.
0:55:31 > 0:55:33It's a dish that welcomes some juniper.
0:55:35 > 0:55:37This is a spice that tastes of winter to me,
0:55:37 > 0:55:39it's very clean-tasting.
0:55:41 > 0:55:43And I've got a bit of ham going in here
0:55:43 > 0:55:45so it's going to work very nicely.
0:55:45 > 0:55:49So these are my goodies, this is a treasure I found in the fridge.
0:55:49 > 0:55:54And it's very tempting when you're doing this sort of left-over dish
0:55:54 > 0:55:56to chop everything too finely,
0:55:56 > 0:56:01but I like to rip the pieces into chunks and then drop them in.
0:56:01 > 0:56:04And I've got some goose there,
0:56:04 > 0:56:08I've also got some bits of cold ham.
0:56:08 > 0:56:10Keep it chunky.
0:56:10 > 0:56:12And a bit of bacon too.
0:56:12 > 0:56:14Just tear this into strips.
0:56:15 > 0:56:17Got some skin from the goose.
0:56:18 > 0:56:21So I'm going to put the soft stuffing in.
0:56:21 > 0:56:25And the crisp stuffing balls. That'll work too.
0:56:26 > 0:56:29And then I'm going to put these roast potatoes in.
0:56:29 > 0:56:31I'm going to break them up,
0:56:31 > 0:56:34just push it in around the other ingredients.
0:56:34 > 0:56:37Give it a little bit of a stir, but don't over mix it,
0:56:37 > 0:56:41otherwise you'll end up with one stodgy mass - which we don't want.
0:56:41 > 0:56:46Now here I've got beautiful roast pumpkin.
0:56:46 > 0:56:48This will hold everything together.
0:56:51 > 0:56:53Just spread it throughout.
0:56:56 > 0:56:59And who would ever cook anything new after Christmas
0:56:59 > 0:57:02when you've got all the stuff in the fridge just waiting
0:57:02 > 0:57:05to be put into a pan, all these flavours, all this treasure.
0:57:08 > 0:57:11And then the special ingredient -
0:57:11 > 0:57:15those fresh Christmas greens that didn't make the big day roast.
0:57:17 > 0:57:20I think this is the time to use up the remains of the sprouts.
0:57:22 > 0:57:26It's just that injection of freshness and vitality
0:57:26 > 0:57:29into what is a pan of quite rich sweet flavours.
0:57:29 > 0:57:33If, like me, you once felt that sprouts outstayed their welcome
0:57:33 > 0:57:36at Christmas, cook them up in this and I guarantee
0:57:36 > 0:57:39you'll be surprised and delighted.
0:57:39 > 0:57:42You can hear that crust forming on the bottom.
0:57:42 > 0:57:46All the flavours of Christmas coming together in one pan.
0:57:46 > 0:57:47You know I love the roast,
0:57:47 > 0:57:50I love bringing it out onto the table and carving it,
0:57:50 > 0:57:52but I'm sorry I'd rather have this.
0:57:52 > 0:57:55This to me is what Christmas is about.
0:57:55 > 0:57:58This is the perfect end to an indulgent Christmas
0:57:58 > 0:58:00and the best way to let sprouts win over even
0:58:00 > 0:58:03the most resistant members of the clan.
0:58:03 > 0:58:05By cooking them in this unconventional dish,
0:58:05 > 0:58:09you'll realise what a treat you've been missing all these years.
0:58:11 > 0:58:14This Christmas, let food be a celebration.
0:58:14 > 0:58:16Seek out those festive tastes
0:58:16 > 0:58:19and let them inspire you to make show-stopping dishes.
0:58:20 > 0:58:24If there's ever a time to let food do the talking, this is it.
0:58:24 > 0:58:28Let yours say a big cheery Merry Christmas.
0:58:52 > 0:58:55Subtitles by Red Bee Media Ltd