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.
0:00:52 > 0:00:54Of course, it wouldn't be Christmas without a tree.
0:00:54 > 0:00:57And I'll be taking a trip to Norway,
0:00:57 > 0:00:59'where I'll be on a very special mission.'
0:00:59 > 0:01:03See, that to me looks like... I would call that a perfect tree.
0:01:03 > 0:01:06'I'll be finding out how a few Scandinavian flavours
0:01:06 > 0:01:10'can really capture the essence of Yuletide.'
0:01:10 > 0:01:12I think it works beautifully.
0:01:12 > 0:01:17'So, with a waft of pine trees in the air, it's time to get in the mood.'
0:01:17 > 0:01:19It's Christmas. Straightaway.
0:01:20 > 0:01:24Celebrate, indulge and enjoy the tastes of Christmas.
0:01:41 > 0:01:44- # Hey, hey, hey snowflake - Snowflake
0:01:44 > 0:01:47- # My pretty little snowflake - Snowflake
0:01:47 > 0:01:49# Who, who, who The change in the weather
0:01:49 > 0:01:52# Has made it better for me... #
0:01:54 > 0:01:58My first taste of Christmas is often confined to the day itself.
0:01:58 > 0:02:02But its magnificent colour and flavour can actually give
0:02:02 > 0:02:03festive cheer to any dish.
0:02:05 > 0:02:07My first flavour is always cranberries.
0:02:07 > 0:02:09The minute I see them, I've got to use them.
0:02:11 > 0:02:13Christmas is a very sweet and sticky time,
0:02:13 > 0:02:18so it's nice to have something that's a bit sharp.
0:02:18 > 0:02:20So I've got some red onions here.
0:02:20 > 0:02:23I want them to cook quite slowly,
0:02:23 > 0:02:26so they become sticky and a little bit jammy.
0:02:30 > 0:02:32They have a sweetness to them,
0:02:32 > 0:02:36which will balance out the sour little cranberries.
0:02:36 > 0:02:40Put those over a moderate heat, not too high, and give them time.
0:02:42 > 0:02:47'This cheerful flavour is going to pep up an otherwise everyday ingredient.'
0:02:50 > 0:02:54There's not many people I know who don't like a sausage.
0:02:54 > 0:02:57I've bought these little chipolatas
0:02:57 > 0:03:01because they just feel more festive. There's something fun about them.
0:03:01 > 0:03:04'Pop them in with the onions just as they start to soften.'
0:03:08 > 0:03:13So, the onions are really sticky and the sausages have started to brown.
0:03:13 > 0:03:15It's time to add my real Christmas flavours.
0:03:23 > 0:03:25Cranberry jelly.
0:03:30 > 0:03:31And then...
0:03:32 > 0:03:35..some cranberries, a good handful.
0:03:38 > 0:03:41Use fresh or frozen.
0:03:41 > 0:03:45And then, keeping the heat quite low, let the jelly melt
0:03:45 > 0:03:49and the cranberries cook through. You'll see that sticky glaze appear,
0:03:49 > 0:03:52which is a mixture of the cranberry jelly
0:03:52 > 0:03:56and all the sticky bits from the onions and the sausages.
0:03:56 > 0:03:57Wee bit of salt and pepper.
0:04:00 > 0:04:02And then a little bit of grated clementine.
0:04:04 > 0:04:08Then no-one is in any doubt what time of year it is.
0:04:13 > 0:04:16This is the first of the Christmas flavours.
0:04:16 > 0:04:18The first time I see cranberries.
0:04:20 > 0:04:22So there it is, Christmas on a fork.
0:04:28 > 0:04:32This playful dish will gently deliver a little festive cheer
0:04:32 > 0:04:35when you have the first flurry of visitors on the way.
0:04:37 > 0:04:41It's a great way to work in that first taste of Christmas.
0:04:54 > 0:04:59Flavours can unlock memories, and my next taste takes me right back
0:04:59 > 0:05:02to my childhood, and the magic of the season.
0:05:02 > 0:05:08I use it all year round, but at this time of year, spicy ginger, to me,
0:05:08 > 0:05:10is one of the most festive tastes of all.
0:05:14 > 0:05:18And I think my love of ginger started with good old ginger nuts.
0:05:18 > 0:05:23But I've discovered something better. I've discovered spiced biscuits.
0:05:23 > 0:05:26I start with 80 grams of muscovado sugar,
0:05:26 > 0:05:31which is wonderful butterscotch-scented sugar.
0:05:31 > 0:05:35It smells like an old-fashioned sweet shop.
0:05:35 > 0:05:37And then 70 grams of butter.
0:05:39 > 0:05:44And then I'm going to cream this until it's really dark and fluffy.
0:05:44 > 0:05:48'The ginger is going to be the king of tastes in this recipe,
0:05:48 > 0:05:51'but an extra kick of spices will make all the difference.'
0:05:54 > 0:05:57What's really good is getting a tiny little nugget of cardamom
0:05:57 > 0:05:59in your mouth when you're eating the biscuit.
0:05:59 > 0:06:02And there's a little explosion of flavour.
0:06:02 > 0:06:04'A little dark treacle will bring out
0:06:04 > 0:06:06'the flavours of the sugar and butter..'
0:06:06 > 0:06:09I need about two tablespoons.
0:06:09 > 0:06:11'And then comes the plain flour.
0:06:11 > 0:06:13'250 grams.
0:06:14 > 0:06:19'A little bicarbonate of soda, a pinch of sweet cinnamon,
0:06:19 > 0:06:21'and finally the ginger.
0:06:21 > 0:06:24'It'll all need a good sieve.'
0:06:24 > 0:06:27It just smells like Christmas the minute you get the spices out.
0:06:30 > 0:06:32And then that goes into the butter and sugar.
0:06:35 > 0:06:38'The yoke of an egg will bind my ingredients.'
0:06:38 > 0:06:40And then the ground cardamom.
0:06:40 > 0:06:42Now, that's very dry,
0:06:42 > 0:06:46it needs a little bit of milk to bring the whole mixture together.
0:06:47 > 0:06:52A little bit of flour on the board to stop the dough sticking to it.
0:06:52 > 0:06:54And go as thin as you dare.
0:07:07 > 0:07:10'Once you've got some festive shapes,
0:07:10 > 0:07:14'pop them in the oven for about 15 minutes at 180.'
0:07:18 > 0:07:22What I want with a crisp biscuit like that is a refreshing drink
0:07:22 > 0:07:25and I've got a great cocktail to go with them.
0:07:25 > 0:07:30Very Christmassy, very easy and it's full of ginger.
0:07:32 > 0:07:35'Something cool and sharp,
0:07:35 > 0:07:38'a few more of those festive cranberries
0:07:38 > 0:07:43'will work well with spicy ginger. Using the hot, sweet
0:07:43 > 0:07:47'and sticky syrup from the jar will bring out the flavours.
0:07:47 > 0:07:50'Now for the Christmas fizz. I'm using cider.
0:07:52 > 0:07:55'Give all the ingredients the briefest blitz
0:07:55 > 0:07:58'so the cranberries keep some of their texture.'
0:08:10 > 0:08:14So, crisp little biscuits.
0:08:15 > 0:08:18'These sweet treats would be delicious as they are,
0:08:18 > 0:08:21'but I think I can make them even more festive.
0:08:21 > 0:08:24'Icing sugar, with a little lemon,
0:08:24 > 0:08:27'will work wonderfully with the spicy ginger.'
0:08:27 > 0:08:32Now, I want this to be able to trickle from my spoon, so not so thin
0:08:32 > 0:08:36that it pours off the biscuit, but not so thick that it lands in a blob.
0:08:40 > 0:08:43The only way to do this is to do it from a height,
0:08:43 > 0:08:46and you'll make a bit of a mess. You just have to go with it.
0:08:57 > 0:09:01Whether you let the children find these heavenly decorations
0:09:01 > 0:09:05shimmering on the tree, or serve them up still warm from the oven,
0:09:05 > 0:09:09once you've made these for someone they will always remember,
0:09:09 > 0:09:12and Christmas and ginger will stay with them forever.
0:09:32 > 0:09:36'If there's one thing I like to stock up on each Christmas, it's nuts.
0:09:36 > 0:09:40'As soon as I see a bowlful, all shiny and festive,
0:09:40 > 0:09:42'it's impossible not to get in the mood.
0:09:42 > 0:09:45'But, much as I love to snack on them,
0:09:45 > 0:09:47'they make the basis of a delicious meal too,
0:09:47 > 0:09:50'and a nice change from eating meat.'
0:09:50 > 0:09:53It wouldn't be Christmas without the nut roast.
0:09:55 > 0:09:57But my nut roast isn't just nuts.
0:10:00 > 0:10:03I start with dried porcini.
0:10:03 > 0:10:05They're expensive dried mushrooms,
0:10:05 > 0:10:10but just 40 grams will give you not only enough mushrooms
0:10:10 > 0:10:14to flavour an entire nut roast, but also the best stock in the world.
0:10:16 > 0:10:19The first nut to cook with, for me, is the chestnut.
0:10:19 > 0:10:21These are cooked chestnuts.
0:10:21 > 0:10:24And they're just all soft and ready to be used.
0:10:24 > 0:10:30'And to me, a sprinkle of macadamias adds a touch of festive decadence.'
0:10:30 > 0:10:32They're very, very rich in oil.
0:10:33 > 0:10:37And they make a very luxurious nut roast.
0:10:37 > 0:10:39Now, to those, I'm going to put some mushrooms.
0:10:39 > 0:10:42'These will bulk out the roast.'
0:10:42 > 0:10:45I'm going to give this a very quick blitz.
0:10:49 > 0:10:54'Next, I like to add beans as a great alternative to the traditional rice
0:10:54 > 0:10:55'in a nut roast.'
0:10:55 > 0:10:57And you can choose any bean.
0:10:57 > 0:11:00I just happen to like the little green flageolet.
0:11:00 > 0:11:02'Now for the real hit of flavour.'
0:11:02 > 0:11:08These dried mushrooms take literally minutes to plump up.
0:11:08 > 0:11:12But, whatever you do, don't throw away this gorgeous liquid.
0:11:12 > 0:11:16And there's only a few here, but they will give bags of flavour.
0:11:18 > 0:11:22'Once the mixture has a good consistency,
0:11:22 > 0:11:25'pouring in a beaten egg will hold it all together.
0:11:25 > 0:11:30'And then I like to add a splash of dark soy and some honey.'
0:11:30 > 0:11:35It sounds odd, but it actually works very, very well with the soy.
0:11:35 > 0:11:39I'm putting a few breadcrumbs in, just to firm the mixture up a bit.
0:11:39 > 0:11:45And just mix until it's just stiff enough to roll into balls.
0:11:46 > 0:11:50Put a little bit of seasoning in in the way of salt and pepper.
0:11:51 > 0:11:55And be generous. Give it a good stir.
0:11:56 > 0:12:01These little bundles would fry up nicely in a pan but, for me,
0:12:01 > 0:12:04the smell of these ingredients roasting in the oven
0:12:04 > 0:12:07just helps to conjure up that Christmas feeling.
0:12:07 > 0:12:12So, in the oven at 200 for about 30 minutes, just keep an eye on them.
0:12:17 > 0:12:19When they've nearly had their time,
0:12:19 > 0:12:22I can put my flavoursome porcini broth to good use.
0:12:25 > 0:12:31So as soon as that's boiling, pop in some shredded kale.
0:12:37 > 0:12:42What I've got is little patties that are crunchy on the outside
0:12:42 > 0:12:46and they feel very springy and quite moist inside.
0:12:47 > 0:12:48And then...
0:12:49 > 0:12:50..these little chaps.
0:12:54 > 0:12:57I'm still not going to waste that porcini juice.
0:13:01 > 0:13:04So, if I'm not going to eat meat this Christmas, that's for me.
0:13:06 > 0:13:09There's just something really festive and luxurious
0:13:09 > 0:13:10about a nut roast.
0:13:13 > 0:13:17It never fails to satisfy my cravings for something rich and wholesome.
0:13:19 > 0:13:23It's a real foodie treat in the build up to the big day.
0:13:26 > 0:13:30'My favourite Yuletide ritual is choosing the tree.
0:13:31 > 0:13:35'I'm a bit of a perfectionist - I love wandering up and down
0:13:35 > 0:13:40'the pine-scented rows in search for the one I'll eventually bring home.
0:13:42 > 0:13:44'Picking a tree for the house is one thing,
0:13:44 > 0:13:48'but imagine having the prestigious task of finding one suitable
0:13:48 > 0:13:50'to be admired by a nation.
0:13:51 > 0:13:55'I've come to Norway to help do just that.'
0:13:56 > 0:14:01'I'm here in the Nordmarka Forest to help park rangers Frank and Runar
0:14:01 > 0:14:04'find London's Trafalgar Square tree.'
0:14:05 > 0:14:09It's a little bit different between the tree for your home
0:14:09 > 0:14:14and for Trafalgar Square, because this needs to be nice all around.
0:14:14 > 0:14:18You see, I get quite obsessional about choosing my tree.
0:14:18 > 0:14:22I will go and I will walk round all of the trees.
0:14:22 > 0:14:26I like big, long branches but quite even all the way around.
0:14:27 > 0:14:30'I have a feeling this might take some time.'
0:14:31 > 0:14:34It has good branches, but it's a little bit too short.
0:14:36 > 0:14:4020 metre. So it's not tall enough.
0:14:41 > 0:14:43Thankfully, there are plenty to choose from.
0:14:45 > 0:14:49- This one you could have on your night table, you know.- Yes.
0:14:49 > 0:14:52- I mean, here's a real tree for the future.- This way!
0:14:53 > 0:14:55- Yeah... - NIGEL LAUGHS
0:14:55 > 0:14:58- Oh! You need a hand.- I do.
0:14:58 > 0:14:59Thank you!
0:15:01 > 0:15:05'Every year since 1947, Norway has gifted a tree to Britain
0:15:05 > 0:15:09'in thanks for our support during World War II.
0:15:09 > 0:15:11'And it seems only the best will do.'
0:15:11 > 0:15:15The silhouette of that tree is just beautiful.
0:15:15 > 0:15:18The way the branches just curl at the edges all the way up.
0:15:18 > 0:15:22That to me looks like... I would call that a perfect tree.
0:15:22 > 0:15:26'Finally, it looks like we've found her.
0:15:26 > 0:15:29'But this beauty has been waiting patiently for decades
0:15:29 > 0:15:30'to earn the title.'
0:15:30 > 0:15:3516, 17... 117 years old.
0:15:37 > 0:15:40'This magnificent queen of the forest
0:15:40 > 0:15:43'will now begin her careful journey to London.'
0:15:43 > 0:15:46- Good job. Good job.- It's your tree!
0:15:46 > 0:15:51'I can't wait to see her lighting up Trafalgar Square in all her glory.
0:16:00 > 0:16:04'Back in Frank's cabin, it's a great excuse for me to celebrate
0:16:04 > 0:16:06'another of my favourite Christmas flavours...
0:16:08 > 0:16:09'..cloves.
0:16:09 > 0:16:14'And nothing captures the essence of cloves more than mulled wine.'
0:16:14 > 0:16:17- First you put on the heat.- OK.
0:16:18 > 0:16:22'Everyone has their own way of making this warming wine.
0:16:22 > 0:16:25'But I'm keen to find out how Frank makes his.'
0:16:25 > 0:16:29And is this a precise recipe or do you alter it every year?
0:16:29 > 0:16:32Every family have their own recipe.
0:16:32 > 0:16:35'The key to good "glogg", as it is known here,
0:16:35 > 0:16:39'is getting the perfect balance between sweet and spicy.'
0:16:39 > 0:16:45Brown sugar, for more taste. And 100 grams of honey.
0:16:46 > 0:16:50Then we have two pieces of cinnamon.
0:16:50 > 0:16:52- Little cinnamon sticks.- Yes.
0:16:52 > 0:16:54Now, once you've warmed it,
0:16:54 > 0:16:57do you leave it for a while before you drink it?
0:16:57 > 0:17:00Normally we drink straightaway.
0:17:00 > 0:17:05But then you can add some vodka or something else to it.
0:17:05 > 0:17:08Maybe without the vodka. FRANK CHUCKLES
0:17:08 > 0:17:11- You decide.- Maybe without the vodka.
0:17:11 > 0:17:13- Is that a vanilla pod?- Yes.
0:17:15 > 0:17:19'And then for the star ingredient - cloves.
0:17:19 > 0:17:21'They are the most aromatic
0:17:21 > 0:17:24'and flavoursome of the spices at this time of year.
0:17:24 > 0:17:28'For me, Christmas and cloves are inseparable.'
0:17:28 > 0:17:29It smells good.
0:17:29 > 0:17:34It smells wonderful. It's one of those magical smells.
0:17:35 > 0:17:39'Nothing will complement the taste of this clove-infused mulled wine
0:17:39 > 0:17:44'more than a few spiced nuts toasted with sugar to give a sweet crunch.
0:17:44 > 0:17:49'A simple treat, but it'll really put you in the mood for the big day.'
0:17:49 > 0:17:52I think we should toast to something.
0:17:52 > 0:17:55- How about the tree?- For the Christmas tree to London?- Yeah.
0:17:55 > 0:17:58Let's toast to the Christmas tree to London. Cheers.
0:17:58 > 0:18:03- And in the Norwegian way - skal. - Yeah, skal.- The Norwegian way.
0:18:03 > 0:18:04Much better.
0:18:10 > 0:18:15'For me, simple, rustic treats like this capture the true essence
0:18:15 > 0:18:16'of the season.
0:18:26 > 0:18:30'Back in the last minute hustle and bustle, I always like to make sure
0:18:30 > 0:18:33'I have a few wintry dishes full of warming spices
0:18:33 > 0:18:35'that will quietly cook themselves
0:18:35 > 0:18:38'while I get on with the rest of my day.
0:18:38 > 0:18:41'And, inspired by the spicy mulled wine,
0:18:41 > 0:18:43'in this slow-cooked lamb recipe,
0:18:43 > 0:18:46'cinnamon is going to be my shining star.'
0:18:48 > 0:18:51It goes on so many things I cook.
0:18:51 > 0:18:53In fact, just one sniff from the cinnamon jar
0:18:53 > 0:18:55and I feel like it's Christmas Eve.
0:18:56 > 0:19:00'Added to some cardamom and cumin, the trickle of oil
0:19:00 > 0:19:05'mixed in will form a paste that will pack a punch with flavour.'
0:19:09 > 0:19:13And then to go into that, I've got some lamb.
0:19:13 > 0:19:15I'm actually using a neck fillet here.
0:19:15 > 0:19:18It comes with a nice little bit of fat on it,
0:19:18 > 0:19:20which is exactly what we want for slow cooking.
0:19:20 > 0:19:23Now, this goes into the spice paste.
0:19:24 > 0:19:29I'm just going to mix that up so that each piece of lamb is coated.
0:19:37 > 0:19:39I want to brown that meat off a bit.
0:19:39 > 0:19:43So, as soon as the oil is hot, just pop in the lamb.
0:19:45 > 0:19:48It's important not to let the spices burn.
0:19:49 > 0:19:53So, when a nice little crust has appeared on the underside
0:19:53 > 0:19:56of the lamb, then turn it over and just brown the other side.
0:19:58 > 0:20:01Whilst they're browning, I'm going to get on with the rest of it.
0:20:01 > 0:20:04What I've got are these lovely little shallots.
0:20:04 > 0:20:08'Once the meat is nicely browned, remove it from the heat
0:20:08 > 0:20:10'and pop in the little onions whole.
0:20:10 > 0:20:14'They'll soak up all of the meaty flavour.'
0:20:14 > 0:20:17And as soon as they are a little golden here and there,
0:20:17 > 0:20:18you can put the meat back.
0:20:22 > 0:20:25And any juices that have come out of it too.
0:20:25 > 0:20:30'I want quite a thick and rich sauce for this dish, so just before I add
0:20:30 > 0:20:34'the final ingredients, a little bit of flour will help things along.'
0:20:34 > 0:20:37Not much. A tablespoon is fine.
0:20:40 > 0:20:44Now, the spices that I've used in my stew are exactly the same spices
0:20:44 > 0:20:46that I would use in mulled wine,
0:20:46 > 0:20:49and what I'm going to put in is actually some port.
0:20:49 > 0:20:51It's just that bit more festive.
0:20:54 > 0:20:56And also some stock.
0:20:58 > 0:21:03'I'm using a lamb stock, but beef stock will work just as well.'
0:21:11 > 0:21:12Now, bring that to the boil.
0:21:12 > 0:21:15Now, what I've got in there is something
0:21:15 > 0:21:17that actually smells like Christmas.
0:21:17 > 0:21:20But what I want to do is to make it even more festive.
0:21:20 > 0:21:22And I'm going to add some prunes.
0:21:22 > 0:21:25They will enrich this sauce so beautifully
0:21:25 > 0:21:29and they'll work very nicely with the spices.
0:21:29 > 0:21:32Now, that also needs some black pepper.
0:21:34 > 0:21:35I'm going to add salt later.
0:21:37 > 0:21:41And now just one last thing - some more of that cinnamon.
0:21:49 > 0:21:52And then that goes into a really low oven for a good couple of hours.
0:22:27 > 0:22:31Look at that shine. That's from the prunes.
0:22:37 > 0:22:39So, this lamb is really tender now.
0:22:42 > 0:22:45Soft onions and prunes.
0:22:45 > 0:22:49But best of all, I've got a sweet and slightly spicy gravy.
0:22:51 > 0:22:57All it needs is just a little zip and zing from something very fresh.
0:22:57 > 0:22:59A few pomegranate seeds.
0:23:01 > 0:23:04Break those over the top.
0:23:04 > 0:23:07So when you eat the sweet and spicy lamb,
0:23:07 > 0:23:10every now and again you get a little mouthful
0:23:10 > 0:23:12of wonderful, sour pomegranate.
0:23:12 > 0:23:16'A few springs of fresh mint will deliver a final cool hit
0:23:16 > 0:23:19'to complete this wonderfully flavoursome dish.'
0:23:19 > 0:23:21And there we are. Mulled lamb.
0:23:21 > 0:23:23And of all the things I do with cinnamon,
0:23:23 > 0:23:25I think this is my favourite.
0:23:25 > 0:23:30'This is such a pleasing offering for a cold, crisp winter's day.
0:23:30 > 0:23:34'I've shown that those warming spices needn't just be for mulled wine.
0:23:34 > 0:23:38'This looks and tastes like Christmas on a plate.'
0:23:49 > 0:23:53For me, Christmas Eve is the most magical time,
0:23:53 > 0:23:56and it's become almost a ritual to celebrate it
0:23:56 > 0:23:58with a glass of port and some cheese.
0:24:00 > 0:24:04This next recipe is simple, takes minutes
0:24:04 > 0:24:07but also takes a wonderful piece of Stilton
0:24:07 > 0:24:09to a heavenly new level of enjoyment.
0:24:12 > 0:24:17What I do is to take a sheet of ready-made puff pastry,
0:24:17 > 0:24:21put it onto a floured board and then just roll it out
0:24:21 > 0:24:24so that it's no thicker than a one pound coin.
0:24:29 > 0:24:34There's nothing nicer than thin, crisp puff pastry hot from the oven.
0:24:35 > 0:24:40So, I cut the piece of pastry, first of all, into four strips.
0:24:40 > 0:24:43And then each of those into six.
0:24:45 > 0:24:49I want these little pastry parcels to seal quite tightly.
0:24:49 > 0:24:52So, I'm going to make up a little bit of beaten egg.
0:24:56 > 0:24:58I've got some wonderful, ripe Stilton here.
0:24:59 > 0:25:01Because, for me,
0:25:01 > 0:25:04it's one of the absolutely essential tastes of Christmas.
0:25:07 > 0:25:10It's just not Christmas without blue cheese.
0:25:14 > 0:25:16So, just brush the pastry all over.
0:25:18 > 0:25:23And then take a little spoonful of the crushed Stilton,
0:25:23 > 0:25:26and just pop it onto each one like that.
0:25:32 > 0:25:37Just fold the pastry over and seal it as tightly as possible.
0:25:38 > 0:25:41Then, so that they come out of the oven shining,
0:25:41 > 0:25:44just a little bit of beaten egg on the top.
0:25:44 > 0:25:46And I know they're perfect,
0:25:46 > 0:25:49but I can't resist putting a little bit of grated cheese on top.
0:25:49 > 0:25:51Just a tiny bit of Parmesan.
0:25:53 > 0:25:57Now, I'm just going to pop a little hole in the top of each,
0:25:57 > 0:26:01partly to let this steam out and partly so that
0:26:01 > 0:26:04a little bit of melted cheese pops out of each one.
0:26:06 > 0:26:07200 degrees.
0:26:09 > 0:26:10For about 12 minutes.
0:26:12 > 0:26:15'If you're expecting guests this Christmas Eve,
0:26:15 > 0:26:18'being greeted by the smell of these little pastries
0:26:18 > 0:26:21'bubbling in the oven will tempt and tease the taste buds.'
0:26:28 > 0:26:32These smell as if they're ready.
0:26:45 > 0:26:50These are amazingly light. And the cheese has oozed out here and there.
0:26:50 > 0:26:52Makes them even more delicious.
0:26:53 > 0:26:55And just one tiny little thing more.
0:27:04 > 0:27:08'I've made some melting Stilton into the ultimate festive snack.
0:27:10 > 0:27:14'It's the perfect celebration food to toast the big day.
0:27:14 > 0:27:16'With a glass of wine in hand,
0:27:16 > 0:27:19'there's no better start to the holidays.'
0:27:23 > 0:27:26Wherever you are at this Christmas,
0:27:26 > 0:27:29the food you eat can bring a little bit of magic to the table.
0:27:32 > 0:27:37I've shown that just a few special tastes can really capture the spirit
0:27:37 > 0:27:38of the occasion.
0:27:40 > 0:27:44But to get my Christmas off to a really celebratory start,
0:27:44 > 0:27:47there's just one more sight to go and see.
0:27:47 > 0:27:50APPLAUSE AND CHEERING
0:27:52 > 0:27:54Isn't she beautiful?
0:28:06 > 0:28:10Next time, Christmas has arrived.
0:28:11 > 0:28:15And I'll be cooking with six more festive tastes for the big day
0:28:15 > 0:28:16and beyond.
0:28:20 > 0:28:24From sparkling family feasts to tempting treats.
0:28:27 > 0:28:29It's delicious.
0:28:57 > 0:29:00Subtitles by Red Bee Media Ltd