0:00:02 > 0:00:05THEY WHISTLE "Sleigh Ride"
0:00:05 > 0:00:09- Merry Christmas.- It's Christmas. It's our Christmas Special!
0:00:09 > 0:00:15- We've never had one before. - I'm excited!- We're doing everything in the spirit of Christmas.
0:00:15 > 0:00:19We're in the frozen north to bring Christmas to your tellies.
0:00:19 > 0:00:24- A bit of snow, a bit of sunshine. - And a lot of baking.- Loads!
0:00:26 > 0:00:31- Dave, are you ready for this?- What, our first ever Christmas caper? Yes!
0:00:31 > 0:00:34It's brilliant, mate. We've got new bikes...
0:00:35 > 0:00:39- Great food... - And hundreds of little helpers.
0:00:39 > 0:00:45- Because we're baking our way round Britain!- If you're not feeling Christmassy yet...
0:00:45 > 0:00:52- You will be by the time we've finished.- Cos this is the one and only Hairy Christmas Party!
0:01:00 > 0:01:06We've set ourselves a gargantuan, Everest fashion challenge.
0:01:06 > 0:01:11We're on a mission. Christmas is about sharing. That's what we love.
0:01:11 > 0:01:15It's about all sorts of lovely things like bad presents,
0:01:15 > 0:01:20nativity plays, children's faces while they open their pressies.
0:01:20 > 0:01:27A lot of people don't get to experience that because they've got to go to work.
0:01:27 > 0:01:32This year, we'll give some of those hard-working people an early Christmas party.
0:01:32 > 0:01:38I'm a paramedic. I'll be working on Christmas Day, my fourth on the trot.
0:01:38 > 0:01:41I've worked Christmas Day in the past and I don't like it.
0:01:41 > 0:01:44I'd rather be eating my turkey.
0:01:44 > 0:01:49I'll be on duty this Christmas, so I'll be away from my family.
0:01:49 > 0:01:53All those guys are working over this Christmas period.
0:01:53 > 0:01:58We'll throw the mother of all Christmas parties to say thank you.
0:01:58 > 0:02:02We've got to get the food, the presents, Santa, the snow.
0:02:02 > 0:02:07- There's so much to do.- Can we have camels?- We're near the North Pole.
0:02:07 > 0:02:12- We're looking for Santa. We're in Lapland.- Dude, we're not in Lapland.
0:02:12 > 0:02:15We're kind of north of Scotland...
0:02:15 > 0:02:17Dude, we're in Manchester.
0:02:20 > 0:02:23Manchester? I've been conned!
0:02:23 > 0:02:29- This giant fridge is perfect for making two Christmas classics. - Mince pies and Christmas pud.
0:02:29 > 0:02:35- Done the Hairy Way!- The mince pies are what we're here to bake, but let's sort the pudding first.
0:02:35 > 0:02:38Oh, that's brilliant!
0:02:39 > 0:02:43So here we're making the traditional Christmas pudding
0:02:43 > 0:02:46for all the little tinkers at Christmas.
0:02:46 > 0:02:51- Mr Grimsdale(!)- I've gone all Dickensian.- Have you?- Yeah.
0:02:51 > 0:02:55Our pudding is made from breadcrumbs, flour, sugar,
0:02:55 > 0:03:01a good dose of dried fruit, spiced up with nutmeg and bound together with a good slug of stout.
0:03:01 > 0:03:06- Right, my handsome.- There we are, Rudolph.- You tie it up for me.
0:03:06 > 0:03:12Once you've steamed it for about six hours, it'll get better and better for anything up to six months.
0:03:12 > 0:03:17Once a week, add a dribble of rum. On Christmas Day, steam it again
0:03:17 > 0:03:23and it'll be this dark, rich, unctuous ball of nourishment.
0:03:23 > 0:03:27The brother of the Christmas pudding is the mince pie.
0:03:27 > 0:03:30- It's really easy to make your own mincemeat.- It is.
0:03:30 > 0:03:35To start with, I've got a lemon which has been boiled for an hour.
0:03:35 > 0:03:40Now I'll cut into it and take the pips out because you don't want that in your mince pies.
0:03:42 > 0:03:44Look at that for a lemon jelly!
0:03:44 > 0:03:49While Dave takes those pips out, I peel and chop a Bramley apple.
0:03:49 > 0:03:55Then in go the other dried fruits, candied mixed peel and the apple.
0:03:55 > 0:03:56Puree this to sludge.
0:04:00 > 0:04:04Oh, put me in a wardrobe and call me a pomander!
0:04:04 > 0:04:09- What's that like?- That's all right. Quite nice consistency.- Lovely.
0:04:09 > 0:04:12Now on to stage two...
0:04:12 > 0:04:17- You know what Nurse says... - Put that lovely, mulchy, sensuous, smelly thing into there.
0:04:19 > 0:04:23To that, we add some suet. This is shredded beef suet.
0:04:23 > 0:04:29- If you're a vegetarian, use shredded vegetable suet. That's the veggies catered for!- There you are, lovely.
0:04:29 > 0:04:32The little devils now - currants.
0:04:32 > 0:04:35- Did you have dead fly pie when you were little?- Yes.
0:04:35 > 0:04:39Brown muscovado sugar, the real sticky, heavy one.
0:04:40 > 0:04:45You can tell it's cold. One lump or two, missus?
0:04:45 > 0:04:50Great quartet of Christmas spices - ginger, allspice, cinnamon...
0:04:50 > 0:04:53And...some nutmeg!
0:04:53 > 0:04:57These lot really are Christmas in powdered form.
0:04:57 > 0:04:59Give that a good old mix.
0:04:59 > 0:05:01Now, the good bit.
0:05:01 > 0:05:03At the moment it's a bit dry,
0:05:03 > 0:05:07- but this is soon to be rectified by the addition of...- Some brandy.
0:05:07 > 0:05:11Just put a glug in.
0:05:11 > 0:05:14And the alcohol is going to preserve the mincemeat.
0:05:14 > 0:05:21If you are off the drink, you could use fruit juices, but the mincemeat won't last for ever.
0:05:21 > 0:05:27You should leave it for a day or two for the flavours to mature and develop then use it, but, hey,
0:05:27 > 0:05:33we'll make one batch up from this, then save the rest for our party.
0:05:33 > 0:05:36We've got the filling. What about the Christmas crust?
0:05:36 > 0:05:40For the pastry, we're going to do something different.
0:05:40 > 0:05:42For starters, it's like normal -
0:05:42 > 0:05:49- flour, sugar, salt, baking powder and butter blitzed to crumbs. - Then the magic starts.
0:05:49 > 0:05:52For the flavour, the zest of two oranges.
0:05:55 > 0:05:57Instead of water, we use orange juice.
0:05:57 > 0:06:01So add until a ball of pastry is formed.
0:06:01 > 0:06:06- You know what brings a tear to my eye at Christmas?- Chopped onions.
0:06:06 > 0:06:09Without the aid of a parachute,
0:06:09 > 0:06:14a perfectly formed sausage of orange pastry.
0:06:14 > 0:06:16- Let's make mince pies.- Yes.
0:06:16 > 0:06:21We'd put the pastry in the fridge for an hour before rolling it out.
0:06:21 > 0:06:25But as we're in a massive fridge, not necessary.
0:06:25 > 0:06:30So, roll out two thirds for the bases and get cooking.
0:06:30 > 0:06:35- This has got to be the best environment known to mankind for making pastry.- You're not wrong.
0:06:47 > 0:06:51Now... This is where we have a difference of opinion.
0:06:51 > 0:06:56I like mine like little pies, so I've made my lids to fit the bottoms.
0:06:56 > 0:07:00So I'll do an eggy wash and stick the lids on.
0:07:00 > 0:07:04I, however, have made mine not to fit, so they sit on,
0:07:04 > 0:07:10then all of that lovely sweet mincemeat bubbles and caramelises around these corners.
0:07:10 > 0:07:12I love that.
0:07:12 > 0:07:15You see, I think a tidy mince pie is a happy mince pie.
0:07:17 > 0:07:20These'll need about 20 minutes in a hot oven.
0:07:20 > 0:07:25- Come on, then!- It's like a really dodgy episode of Ski Sunday!
0:07:25 > 0:07:27It's good, this, innit?
0:07:30 > 0:07:32Don't let go!
0:07:35 > 0:07:38LAUGHTER
0:07:38 > 0:07:42- Now we think our mince pies are the business.- But we're biased.
0:07:42 > 0:07:44Bring on the focus group.
0:07:46 > 0:07:49- Hey!- Oh, here they come, look!
0:07:49 > 0:07:51Hello. How are you doin'?
0:07:51 > 0:07:56Right, these are proper, old-fashioned mince pies.
0:07:56 > 0:07:57I recommend a dollop of cream on.
0:07:57 > 0:08:00Pick your mince pie and I'll dollop your cream.
0:08:00 > 0:08:02There's an offer you can't refuse.
0:08:02 > 0:08:04- Can I have that one?- Yes.
0:08:06 > 0:08:10- Good old clotted cream! - That's awesome.- What do you reckon?
0:08:10 > 0:08:17- The pastry's nice.- Is it?- I don't really like mince pies. Can I just eat the pastry?- Eat the mince pie!
0:08:17 > 0:08:21We've gone to trouble with that! Go on, have a nibble.
0:08:21 > 0:08:25I don't normally eat them neither, but it's really tasty.
0:08:25 > 0:08:27- Have a big bite.- I like the cream.
0:08:27 > 0:08:32- Shall I try it all in one?- Yeah. Go on. All in one. Go on, go on.
0:08:32 > 0:08:35- Yeah!- Oh, my God! How big is your mouth?
0:08:35 > 0:08:41That is remarkable for a little lass. Does anybody know the Heimlich Manoeuvre?
0:08:43 > 0:08:46Bang on! That's a thumbs-up for the first recipe.
0:08:47 > 0:08:52So those mince pies will definitely make an appearance at our Christmas bash.
0:08:53 > 0:08:57- But we've got a long way to go before that.- So it's onward to Cookham near Reading.
0:09:00 > 0:09:03And an appointment with a Christmas icon.
0:09:03 > 0:09:07Who? Perry Como? The Queen? Father Christmas?
0:09:07 > 0:09:10- No, man, it's a cookery show! - Oh, right!
0:09:10 > 0:09:18# Well, I wish it could be Christmas every day
0:09:18 > 0:09:19# When the kids start singing... #
0:09:19 > 0:09:24Call me old-fashioned, but it's not Christmas without a turkey.
0:09:24 > 0:09:27You're not wrong. They're a friendly lot!
0:09:27 > 0:09:30This is a holiday camp for turkeys.
0:09:30 > 0:09:34It's like Turkey Center Parcs! Is this for your feet or your head?
0:09:34 > 0:09:39- 'Three sisters - Sarah, Tanya...' - 'And Fenella, not pictured.'
0:09:39 > 0:09:44'Took over running this turkey farm from their father a year ago.'
0:09:44 > 0:09:49'They've got over 25,000 free-range turkeys here.
0:09:49 > 0:09:54'We want to find out more about these festive feathered friends.'
0:09:54 > 0:09:59Do you know what I'm really surprised at? How social they are.
0:09:59 > 0:10:04- When you walk in, they gather round you. It's like Custer's Last Stand! - They're very friendly.
0:10:05 > 0:10:09The colours are fantastic. Is that different breeds?
0:10:09 > 0:10:14It's an unusual flock. There are lots of different breeds.
0:10:14 > 0:10:18The darker ones are the bronze turkey that you read about.
0:10:18 > 0:10:22We've also got heritage breeds and rare breeds as well.
0:10:22 > 0:10:27We'll be cooking a turkey, ham and cranberry pie from leftovers.
0:10:27 > 0:10:31What will they be like on Boxing Day?
0:10:31 > 0:10:36What makes it different is these guys grow to adult natural maturity.
0:10:36 > 0:10:40Like adults, they get a bit of fat on them like we do.
0:10:40 > 0:10:43- How dare you, madam(!)- Sorry.
0:10:45 > 0:10:49- Fat means flavour.- Absolutely. It means that the flavour is a bit different.
0:10:49 > 0:10:53- Wonderful.- Do you miss them when they're gone?- We do, yeah.
0:10:53 > 0:10:59It's a bit eerie in January, but we get over it and start ordering more.
0:10:59 > 0:11:02# I hear those sleigh bells jingling
0:11:02 > 0:11:05# Ring-ting-tingling too
0:11:05 > 0:11:10- # It's nearly Christmas... # - CONTINUE HUMMING TUNE
0:11:10 > 0:11:11Right...
0:11:11 > 0:11:17We're cooking a turkey and ham pie, but it's got a cranberry, kumquat and port sauce on the top.
0:11:17 > 0:11:21It's a big "put it on the sideboard" pie to impress the neighbours.
0:11:21 > 0:11:25It's a "cut and come again" pie. Like a cake, but a pie.
0:11:25 > 0:11:27It's a "two-for", a bit of a BOGOF.
0:11:27 > 0:11:30If you make the sauce without the gelatine,
0:11:30 > 0:11:35put it in a sauce boat, in a jar, have with your turkey and have with your turkey sandwiches.
0:11:35 > 0:11:37- Ooh!- Ooh! Step one.
0:11:37 > 0:11:40- To the pan, add water.- Yes.
0:11:40 > 0:11:43- Step two.- Cranberries.
0:11:43 > 0:11:46- Good product, cranberries, aren't they?- They are.
0:11:46 > 0:11:51- They're great with turkey and it fixes your cystitis.- Now, kumquats.
0:11:51 > 0:11:57Kumquats are nice and sour. We'll put loads of sugar in to give us a sherbetty flavour.
0:11:57 > 0:12:01Put the lid on, ten minutes, that'll have dropped.
0:12:01 > 0:12:05# Jingle bells, jingle bells Jingle all the way... #
0:12:05 > 0:12:10- Look at that - all the colours of Santa's sack!- Fantastic.
0:12:10 > 0:12:16It may look beautiful, but with just the fruit in at the moment, it's a right sour beast.
0:12:16 > 0:12:21So in goes sugar and for that full-on festive flavour, a cinnamon stick broken in two.
0:12:22 > 0:12:28These little lovelies are allspice berries and you put six of them
0:12:28 > 0:12:30into said cornucopia of Christmas loveliness.
0:12:30 > 0:12:35- That is Christmas!- That's Santa Claus, carollers, Charles Dickens.
0:12:38 > 0:12:43Last thing, pour in about three tablespoons or a big glug.
0:12:43 > 0:12:50Let the alcohol cook off and you're left with the sauce you can have with turkey sandwiches
0:12:50 > 0:12:51or your turkey on Christmas Day.
0:12:51 > 0:12:57However, we want to make a jelly to go on top of our turkey and ham pie.
0:12:57 > 0:12:59So I've got two leaves of gelatine...
0:13:01 > 0:13:05Soak them in cold water and wait till they go flaccid.
0:13:05 > 0:13:10- Right, turn the heat off.- Just put it in there and Dave stirs it in.
0:13:10 > 0:13:14When this goes cold, it's going to go to set jelly.
0:13:16 > 0:13:21'For the filling, we're using some of Sarah's leftover roast turkey.'
0:13:21 > 0:13:27'If you want to know how to roast one, I'm sure someone will be doing a recipe on telly this Christmas.'
0:13:27 > 0:13:31'But we'll just crack on with our pie.'
0:13:31 > 0:13:36'So for the filling, sweat off the onions, leeks and celery.'
0:13:38 > 0:13:40Oh, look at this!
0:13:40 > 0:13:45Now, the whole thing about this pie is that you want to keep it chunky.
0:13:45 > 0:13:50So instead of carving the breast in slices,
0:13:50 > 0:13:55I'm going to take the whole breast off this bird and then cut it, but real chunky.
0:13:55 > 0:13:59We don't want the skin, unfortunately,
0:13:59 > 0:14:04because that's going to go really soft and chewy in the pie.
0:14:04 > 0:14:06I'll put that to one side, so we can eat it later on!
0:14:06 > 0:14:12Then with very clean hands, just pare away the brown meat
0:14:12 > 0:14:14from the thigh and leg bone.
0:14:14 > 0:14:18But honestly, keep it chunky. Don't be frightened.
0:14:18 > 0:14:22Keep it really in nice, lovely, big pieces.
0:14:22 > 0:14:28What a sight is that! My leeks, my celery and my onion have sweated like a Geordie on Trisha!
0:14:28 > 0:14:31Now it's time to thicken it up.
0:14:31 > 0:14:36I want not a lot of sauce, it's a dry pie, but I do want some.
0:14:36 > 0:14:38So, a good dessertspoonful of flour.
0:14:38 > 0:14:42To that, some of that wonderful turkey stock.
0:14:44 > 0:14:47And look, that's kind of got the onions and celery and leeks
0:14:47 > 0:14:51and it's like thick ectoplasm. That's what you want.
0:14:51 > 0:14:54Look at how I've sliced this breast. Look at the thickness.
0:14:54 > 0:14:57- That's beautiful.- Give over!
0:14:59 > 0:15:04Because it's Christmas, a time of luxury, extravagance and happiness, we'll add some cream.
0:15:04 > 0:15:09Stir that through. Because we made a sauce first, it shouldn't split.
0:15:09 > 0:15:13Once that's combined, it's in with the mustard...
0:15:14 > 0:15:16..and chopped parsley.
0:15:16 > 0:15:21And finally, some cut gammon and the chunks of roast turkey.
0:15:25 > 0:15:27I saved this bit, look.
0:15:27 > 0:15:30Dip that in the kumquats. Go on.
0:15:33 > 0:15:35Ha-ha! Ooh!
0:15:36 > 0:15:40What we need to do is season to taste now.
0:15:40 > 0:15:44With the peppermill worthy of Gino D'Acampo!
0:15:44 > 0:15:51You could have that with buttery mashed potatoes and carrots and have a turkey and ham fricassee.
0:15:51 > 0:15:53However, we're making a pie.
0:15:53 > 0:15:57This is a simple, blind-baked pastry case.
0:15:57 > 0:16:02The only difference is we've used half lard, half butter in this.
0:16:02 > 0:16:04The lard gives it a nice, crumbly texture.
0:16:11 > 0:16:14It needs ten more minutes in the oven for the flavours to combine.
0:16:16 > 0:16:19Then it's time for the cranberry jelly topping.
0:16:23 > 0:16:25Oh, man, Christmas on a plate!
0:16:34 > 0:16:36- After you.- After you.- Thank you.
0:16:36 > 0:16:39I'll get a bit of that.
0:16:40 > 0:16:42Hmm!
0:16:42 > 0:16:46- It's good turkey.- It's great turkey. - It's excellent turkey.
0:16:48 > 0:16:50That's lovely. Really good flavours.
0:16:50 > 0:16:53You could leave it till the next day.
0:16:53 > 0:16:56It'd be really nice cos the meat would set.
0:16:56 > 0:17:00- If you have a good product, the food will be good.- Yeah.
0:17:00 > 0:17:05Sun's going down, happy as Larry and we're eating their brother!
0:17:05 > 0:17:09So that's another dish destined for our Christmas party.
0:17:09 > 0:17:14# I saw Mommy kissing Santa Claus... #
0:17:14 > 0:17:20But, dude, a Christmas party isn't just a treat for the taste buds.
0:17:20 > 0:17:24Aye, you're right, mate. We need the place to look good, too.
0:17:24 > 0:17:29So it's back up the motorway to the outskirts of Birmingham.
0:17:29 > 0:17:31And a veritable forest of Christmas trees.
0:17:33 > 0:17:36- Christmas trees!- Hundreds of 'em!
0:17:36 > 0:17:41Do you not fancy plastic this year cos they last for ever and don't drop their needles?
0:17:41 > 0:17:47- It might be ecologically more sound. - No, we're here for a Christmas tree!
0:17:47 > 0:17:53- 'There may be nearly a million Christmas trees growing here.' - 'But we need just one.'
0:17:53 > 0:17:57- 'Which one, dude?'- 'Christmas tree farmer Geoff is the fella to ask.'
0:17:57 > 0:18:02# We're walking in the air... #
0:18:02 > 0:18:08My favourite is the traditional Norway spruce. I really like the fragrance. You smell that.
0:18:08 > 0:18:13- It's beginning to smell of Christmas.- That's lovely.
0:18:13 > 0:18:15That clears your sinuses.
0:18:15 > 0:18:20- What's this one? It's got a silvery tinge to it.- That's a noble fir.
0:18:20 > 0:18:27- They have stronger branches and are layered, so you can hang decorations. - A good stick to put your fairy on.
0:18:27 > 0:18:30- 'I know which one I like.'- 'Me too.'
0:18:30 > 0:18:35'But before we're let loose with a saw, there's a little matter of...'
0:18:35 > 0:18:38'Our fabuloso, gigantico cheese straws!'
0:18:38 > 0:18:42'But first, a simple festive soup-a-roonie to go with them.'
0:18:42 > 0:18:46- What do these say to you, Kingy? - Chestnuts, fire, roastin'.
0:18:46 > 0:18:48- It says "Christmas".- It does.
0:18:48 > 0:18:52But no fire will warm you as much as this soup.
0:18:52 > 0:18:57It's a chestnut, butternut squash and Bramley apple soup.
0:18:57 > 0:19:03- Pretty much all soups start out this way.- Chopped onions and garlic get softened in olive oil.
0:19:03 > 0:19:09Then in go potatoes and the first of the festive flavours - cooking apples.
0:19:09 > 0:19:16- When the onion is translucent... - Not brown, mind.- Add some thyme and a couple of bay leaves.- The stock.
0:19:16 > 0:19:20Then pieces of butternut squash roasted off for half an hour.
0:19:20 > 0:19:25- Finally, the crucial ingredient. - Chestnut in two ways.
0:19:25 > 0:19:29- Chestnut puree.- And fabulous roasted chestnuts that have been peeled.
0:19:29 > 0:19:35Once all those are in, season and simmer until the potato is soft.
0:19:35 > 0:19:37Let's get on with our cheese straws.
0:19:37 > 0:19:40As only a Hairy Baker would make them!
0:19:40 > 0:19:44Our cheese straws are no longer that frugal dinner party offering
0:19:44 > 0:19:47as seen from Solihull to Surbiton.
0:19:47 > 0:19:52- They are big.- One of the finest products of mankind.
0:19:52 > 0:19:55- Ready-made puff pastry. - Would you like flour on that?
0:19:55 > 0:19:59Roll your rough puff out as thin as you can.
0:19:59 > 0:20:03- Right, lay down some Parma ham. - Some prosciutto.
0:20:03 > 0:20:04Serrano.
0:20:04 > 0:20:07- Call it what you will.- Pig flesh. - There we are.
0:20:07 > 0:20:12- The Gorgonzola is crumbled over the top.- I like this bit.
0:20:12 > 0:20:19Gorgonzola, by the very nature of what it is, is quite sticky and creamy and lovely, which is great.
0:20:19 > 0:20:23When you roll it out, it spreads across the whole pastry.
0:20:23 > 0:20:27Fold this over like so, then make a sandwich.
0:20:27 > 0:20:30Now get your rolling pin
0:20:30 > 0:20:33and squitch it all together.
0:20:33 > 0:20:40- You can be quite robust. If your cheese bursts through, you'll have a nice, burnt cheesy bit.- Lovely.
0:20:40 > 0:20:47Now, we've got a beaten egg here and we want to brush this lovely pastry with said egg.
0:20:47 > 0:20:51- These would be nice with a glass of port.- Oh, yes.
0:20:51 > 0:20:58- Celery seeds are not just for a Bloody Mary.- No. Poppy seeds is another good option.
0:20:58 > 0:20:59Sesame seeds.
0:20:59 > 0:21:03What we want you to take home from this is the method.
0:21:03 > 0:21:07You can make your straws as big or little as you want.
0:21:07 > 0:21:13Stuff them with what you like and use whatever seeds you like. We have opened up doors for you!
0:21:13 > 0:21:18The final step is to cut the cheese straws into thinnish strips.
0:21:18 > 0:21:22And then give them an attractive twist.
0:21:22 > 0:21:27Right, while they're cooking, we can exercise our right as men.
0:21:27 > 0:21:31# Hi-ho, hi-ho, it's off to work we go... #
0:21:31 > 0:21:33To chop down a tree!
0:21:38 > 0:21:40We've got it now, dude, we're off!
0:21:40 > 0:21:43Timber!
0:21:43 > 0:21:45Aagh!
0:21:45 > 0:21:48Why is it always me?
0:21:48 > 0:21:49'So with the tree sorted...'
0:21:49 > 0:21:53'Time for the finishing touches to the soup.'
0:21:53 > 0:21:58'After being pureed to a smooth consistency, in goes the cream.'
0:21:58 > 0:22:01'And for that little touch of glamour, some truffle oil.'
0:22:03 > 0:22:05Right, gang, grub's up!
0:22:05 > 0:22:10'Giving us their verdict on the soup and the cheese straws are some of Geoff's lumberjacks and Jills!'
0:22:13 > 0:22:16- Very nice.- Lovely.- Very nice. Good.
0:22:16 > 0:22:19- Everybody happy?- Yes!
0:22:21 > 0:22:24- Merry Christmas!- Merry Christmas! - Merry Christmas!
0:22:25 > 0:22:27'Before we head off...'
0:22:27 > 0:22:30'The Christmas pudding we made at the ski centre needs a bit of a feed.'
0:22:30 > 0:22:33'Yes, dude.
0:22:33 > 0:22:36'And it's even worth doing this if you've bought one!'
0:22:36 > 0:22:40'Once a week up until Christmas, just give it a dash of brandy.
0:22:40 > 0:22:45'With that done, we end the day at Birmingham's Christmas Market.'
0:22:52 > 0:22:55'But we're not just here to have fun.'
0:22:55 > 0:23:00'No, mate, we're on a serious Christmas fact-finding mission.'
0:23:00 > 0:23:05'And the first thing we need to learn is how to make the German Christmas cake, stollen.'
0:23:07 > 0:23:10'Where better to do that than at the market's own German bakery?'
0:23:10 > 0:23:14'And Petra's here to translate.'
0:23:14 > 0:23:19'But it's Stefan, the star stollen stuffer that we're really here for.'
0:23:19 > 0:23:23- We have all here what you need for a good stollen.- Yes.
0:23:23 > 0:23:27- We make first Mehl...- Flour. - That's our flour, yeah.
0:23:27 > 0:23:30- Plain flour.- Sugar.
0:23:30 > 0:23:32- That's a lot of yeast.- Yes.
0:23:32 > 0:23:35We want to make a good stollen.
0:23:35 > 0:23:39Then we need some warm milk. We need it for the yeast.
0:23:39 > 0:23:44- It must go...- Woomph, yeah.- Yes. - And then we have good butter.
0:23:44 > 0:23:47- Oh!- That's the good bit.
0:23:47 > 0:23:50And when it's ready,
0:23:50 > 0:23:53we need 20 minutes and she must stay here warm.
0:23:53 > 0:23:56- Woomph!- Yes. Then it takes...woomph!
0:23:56 > 0:24:01- 'So the 20 minutes it takes to make "woomph"...'- 'Rising to you and me!'
0:24:01 > 0:24:05'..gives us a chance to explore the Christmas Market.'
0:24:05 > 0:24:08- It's the Hairy Bikers!- Hey! - How are you doin'?
0:24:09 > 0:24:13- There's quite a lot to see. - I like your beret. It's nice, that.
0:24:15 > 0:24:17- Hello.- Hi.
0:24:17 > 0:24:21- That is a perfect sausage, if ever I've seen one!- I was like that once.
0:24:21 > 0:24:23Yeah, I know, I know.
0:24:23 > 0:24:25One Rotwurst.
0:24:25 > 0:24:26Oh, hey!
0:24:28 > 0:24:33'With the dough doubled in size, Stefan can get on with the next stage of the process.'
0:24:33 > 0:24:36So next we take the almonds,
0:24:36 > 0:24:40raisins, orange peels,
0:24:40 > 0:24:44some vanilla flavour, and now a big shot of rum.
0:24:44 > 0:24:47Good lad. Yeah!
0:24:47 > 0:24:50- And now we mix it.- It smells great.
0:24:50 > 0:24:52- It does.- It's Christmas!
0:24:52 > 0:24:55'The dough just needs a second ten-minute rise.'
0:24:55 > 0:24:59'So we have time for a bit more Christmas fun.'
0:25:01 > 0:25:04'Dude, I'm feeling a bit sick now.'
0:25:04 > 0:25:08'You shouldn't have had that extra sausage, should you?'
0:25:08 > 0:25:13Now we make it ready for folding, yeah?
0:25:13 > 0:25:17- Ah!- And we want to fill it with marzipan.
0:25:17 > 0:25:21- I think we'll have a big stollen. - We're big lads, Petra.
0:25:21 > 0:25:22Yeah.
0:25:22 > 0:25:27So, Petra, how long does the stollen have to bake now?
0:25:27 > 0:25:29- Now one hour.- An hour?!
0:25:29 > 0:25:31Yes, one hour.
0:25:31 > 0:25:35- An hour?- But I have baked one earlier for you.
0:25:35 > 0:25:38Is that OK?
0:25:38 > 0:25:40- Oh!- Hey-hey!
0:25:40 > 0:25:45- And now we can try all together. - Oh, brilliant!
0:25:45 > 0:25:48The very, very good stollen. OK?
0:25:48 > 0:25:52- A big one for you.- Thank you. What are you trying to say, madam?
0:25:52 > 0:25:56- Enjoy it. And a big one for you. - Thanks, Petra.
0:25:56 > 0:25:59- Stefan, do you want a piece?- Yes.
0:25:59 > 0:26:04The marzipan just nestled in the middle. That is really good.
0:26:05 > 0:26:08Stefan, you are indeed...
0:26:08 > 0:26:11Stefan, the star stollen stuffer!
0:26:11 > 0:26:17'No Christmas would be complete without a cup of mulled wine.'
0:26:17 > 0:26:21'Normally, it's made from red wine simmered with Christmassy spices, oranges and lemons.'
0:26:21 > 0:26:23Look at that!
0:26:23 > 0:26:28'But here they use a cone of sugar soaked in rum to spice it up.'
0:26:28 > 0:26:33'And the piece de resistance comes when they set fire to the rum and turn off the lights.'
0:26:36 > 0:26:42'The sugar caramelises and slowly drips into the vat of mulled wine below. Magic!'
0:26:42 > 0:26:46- Like a scene from Hellboy! - I wouldn't mind a nibble of this.
0:26:47 > 0:26:50Thank you. Salud!
0:26:50 > 0:26:53# I wish it could be Christmas every day... #
0:26:53 > 0:26:57It will be if we drink any more of this stuff!
0:26:57 > 0:27:00'With a bellyful of Feuerzangenbowle...'
0:27:00 > 0:27:02'That's what it's called!'
0:27:02 > 0:27:03'I need a lie down, dude.'
0:27:07 > 0:27:11Bright and early, it's time to continue our journey north.
0:27:11 > 0:27:17We've got loads of food to sort out for our hard-working emergency services lads and lasses.
0:27:17 > 0:27:22Having to work shouldn't mean they miss out on the festive fun.
0:27:22 > 0:27:26The food we've got so far is going to be fantastic.
0:27:26 > 0:27:32But we still need loads more tasty treats if they're going to fill up on top festive fare.
0:27:32 > 0:27:36One of my favourites this time of year is smoked salmon
0:27:36 > 0:27:38and I know exactly where to get it.
0:27:38 > 0:27:41# Welcome to my Christmas song... #
0:27:41 > 0:27:47'You know us. If we want smoked salmon, we go direct to the smokery.'
0:27:47 > 0:27:51'The salmon in here must be good. Just look at the security!'
0:27:51 > 0:27:55- How are you this morning? - I must sample that.
0:27:55 > 0:27:57'The smokery we've come to visit
0:27:57 > 0:27:59'is inside one of Her Majesty's prisons.'
0:27:59 > 0:28:02'Haverigg Prison, to be precise.
0:28:02 > 0:28:06'Security cleared, it's time to get smoking.'
0:28:06 > 0:28:09'With the prisoners out of the way...'
0:28:09 > 0:28:12'We've come to meet Smokehouse Supervisor Morag
0:28:12 > 0:28:14'who has worked here since it opened in April.'
0:28:14 > 0:28:17- Hi.- Hi, Morag. What are you in for?
0:28:17 > 0:28:21- Good behaviour.- It's Jack the Kipper!
0:28:21 > 0:28:27If I caught a salmon or a trout, I could bring my fish to the prison and you'd smoke it for me?
0:28:27 > 0:28:30Fetch it to us and we will smoke it.
0:28:30 > 0:28:33If you carry this over to the side there, I'll show you how it's done.
0:28:35 > 0:28:39Now, it's not what you would call small-scale, this, is it?
0:28:39 > 0:28:42- That's a lot of fish. - It's a factory.
0:28:42 > 0:28:47If we didn't have the prisoners coming in to help us, there's no way we could do it.
0:28:47 > 0:28:52- Prisoners work here? - They're studying their NVQ Level 2.
0:28:52 > 0:28:57So when they get out, they leave with a practical qualification.
0:28:57 > 0:29:02They're not only leaving with a qualification, but with a skill.
0:29:02 > 0:29:04Get the salt, right?
0:29:06 > 0:29:11- This in the process is what you call brining.- It's curing.- Curing, yeah.
0:29:11 > 0:29:18This is taking the moisture out of the salmon. Each customer is unique in how they want it smoked.
0:29:18 > 0:29:22Some customers like it heavily smoked, some don't.
0:29:22 > 0:29:26Some of our salmon has actually gone to some MPs.
0:29:26 > 0:29:28- Really?- Oh, yes.
0:29:28 > 0:29:29- Oh, yeah.- Excellent.
0:29:29 > 0:29:34- Will you show us your smoker? - Certainly.- That's a bit personal!
0:29:34 > 0:29:38- You canna bring him anywhere, can you?- Oh, she's from Bootle.
0:29:41 > 0:29:42I'll just turn it off here.
0:29:44 > 0:29:47- It's lovely when it stops.- Bliss!
0:29:47 > 0:29:52- This is some salmon that has just gone in this morning. - How long do you smoke it for?
0:29:52 > 0:29:58- Depending on the size of the fillets, these'll take 14 to 18 hours.- Right.
0:29:58 > 0:30:02- Oh, my goodness!- To tell whether it's actually ready or not,
0:30:02 > 0:30:07you want to see oils coming out of the flesh of the salmon.
0:30:07 > 0:30:12- You love it here, don't you? - I get an absolute buzz off it.
0:30:12 > 0:30:17I know this is just an acorn, just the start of big things.
0:30:17 > 0:30:19Absolutely fantastic.
0:30:19 > 0:30:21'I can't wait to give that smoked salmon a taste.'
0:30:21 > 0:30:25'Me neither. I know how to serve it at our party.'
0:30:25 > 0:30:28'Our home-made bagels will be perfect.'
0:30:28 > 0:30:32- 'While the rain beats down...' - 'The bakers get baking!'
0:30:32 > 0:30:35Viewers, you are about to lose your bagel-ginity.
0:30:35 > 0:30:41I've just realised I'm ever the optimist. I've got shades on.
0:30:41 > 0:30:44- Ridiculous. - He was born cool, Kingy.
0:30:44 > 0:30:49- Anyway, one bowl. In said bowl there is some flour.- Plain flour.
0:30:49 > 0:30:54Then it's pretty much like a normal bread dough - dried yeast,
0:30:54 > 0:30:57salt and a beaten egg.
0:30:58 > 0:31:01And...some honey.
0:31:01 > 0:31:06- About a tablespoon. - A dessertspoon, isn't it?
0:31:06 > 0:31:09- No, a tablespoon.- No, it's not. I tell you what...
0:31:11 > 0:31:14I hope they won't show this bit.
0:31:14 > 0:31:18- And one tablespoon of honey. - It's a dessertspoon!
0:31:19 > 0:31:21Have a look, have a look.
0:31:24 > 0:31:27"One dessertspoonful of runny honey..." That's enough honey.
0:31:28 > 0:31:30That needs to be blended to a paste.
0:31:31 > 0:31:33Then...some water.
0:31:33 > 0:31:36300 millilitres to be added gradually.
0:31:36 > 0:31:41# Keep your feet still, Geordie hinny, Let's be happy through the neet
0:31:41 > 0:31:45# Though we may not be sae happy through the day... #
0:31:48 > 0:31:51I'm living in a Catherine Cookson!
0:31:52 > 0:31:57Right, the said dough needs turning out on to a table top and kneading.
0:31:57 > 0:31:59That'll be me doing that again.
0:31:59 > 0:32:01- D'you want me to do the kneading? - No!
0:32:01 > 0:32:03Exactly. I tried.
0:32:03 > 0:32:11Now, you need to knead it for a good while because you need to get that gluten going in the flour
0:32:11 > 0:32:15to make it all elastic and lovely. Oh, it smells great.
0:32:15 > 0:32:18Put that in the bowl.
0:32:18 > 0:32:24That needs to leaven in a warm place for about an hour. Remember the old shower cap?
0:32:24 > 0:32:30Stealing from a hotel - nobody puts them on their heads! Put it on the bowl...
0:32:30 > 0:32:33Warm place, one hour later, make the bagels.
0:32:34 > 0:32:38# Could fill spoons full of coffee... #
0:32:40 > 0:32:42- Right, shower cap... - I need that on my head!
0:32:42 > 0:32:44Look at that!
0:32:44 > 0:32:49Oh, yes. That's risen very, very nicely.
0:32:49 > 0:32:54What we'll do is take it out the bowl, knock it back.
0:32:54 > 0:32:56Shouldn't be too much.
0:32:56 > 0:33:02What we're going to do... This bagel mix makes about 12 small bagels.
0:33:02 > 0:33:05So what you need to do...
0:33:06 > 0:33:08..is knock it into 12 bits.
0:33:09 > 0:33:11- I see.- What we do...
0:33:11 > 0:33:17Or else you make 17 assorted kind of weird-shaped round things.
0:33:17 > 0:33:19Shut up! Here... Thank you.
0:33:19 > 0:33:24This is great. You take a ball and on a wooden spoon, put it on there.
0:33:24 > 0:33:30And this is how you get your hole in your bagel. Like the hole in your doughnut.
0:33:31 > 0:33:36It really doesn't matter if they come out different sizes.
0:33:39 > 0:33:44Right, now, these need to prove for another 45 minutes.
0:33:44 > 0:33:49Which gives us time to get some smoked salmon from the smokery.
0:33:49 > 0:33:52'Mike runs a smokehouse on the outside.'
0:33:52 > 0:33:55'He's sharing skills with prisoners on the inside.'
0:33:55 > 0:34:00- That's a lot of smoked salmon. - The finest. It's come out the kilns.
0:34:00 > 0:34:02How long's it been smoked for?
0:34:02 > 0:34:0314 to 16 hours.
0:34:03 > 0:34:06- Can we have some to go with our bagels?- Certainly.
0:34:06 > 0:34:10- Can you slice it on your machine? - Yeah, on this super new machine.
0:34:12 > 0:34:15You'll see the blade running through now.
0:34:15 > 0:34:18That is the most important part of this machine.
0:34:18 > 0:34:22That measures it and it'll give you about 10 to 12
0:34:22 > 0:34:25even, thin slices the whole length of that side.
0:34:25 > 0:34:28- Wahey!- There you go.- Wow!
0:34:28 > 0:34:30That's it finished at the end.
0:34:30 > 0:34:35We can average about 30 to 40 of these per hour.
0:34:35 > 0:34:38They are all beautiful all the way through.
0:34:38 > 0:34:40Put that on your bagels.
0:34:40 > 0:34:42You just don't get better than that!
0:34:46 > 0:34:49Look at that - a side of Her Majesty's finest!
0:34:49 > 0:34:50Look at this -
0:34:50 > 0:34:52proved bagels, bagels that have proved and been proving.
0:34:52 > 0:34:54Aren't they lovely?
0:34:54 > 0:34:58This is the good bit with bagels. It's the slightly mad bit.
0:34:58 > 0:35:01Pick it up gently. Because we've got oil on the paper, it won't stick.
0:35:01 > 0:35:07And you plunge it. 30 seconds on one side, then 30 seconds on the other.
0:35:07 > 0:35:12It's the water that makes a bagel a bagel. It makes it chewy.
0:35:12 > 0:35:17They're not like cardboard and you shouldn't have to toast these.
0:35:17 > 0:35:23Before we did this recipe, I'd never made bagels and I'd always had the chewy, cardboard ones.
0:35:23 > 0:35:27It's worth making them because they're brilliant.
0:35:27 > 0:35:32I first made bagels at a New Year's Eve party in Nova Scotia.
0:35:32 > 0:35:36You couldn't just have done it round the local council house? You had to go to Nova Scotia!
0:35:36 > 0:35:40We're doing sesame seed and poppy seed bagels.
0:35:40 > 0:35:42These are posh bagels.
0:35:42 > 0:35:45It's not all porridge in prison!
0:35:45 > 0:35:47And the seeds will stick to the hot water.
0:35:47 > 0:35:54You just have to put these beauties into a hot oven about 200 degrees C
0:35:54 > 0:35:58for about 15 minutes until they're cooked through and golden.
0:36:00 > 0:36:06'Like we will at our Christmas party, we're serving our bagels with horseradish and creme fraiche.'
0:36:06 > 0:36:09'Topped off with the fabulous prison smoked salmon.'
0:36:21 > 0:36:25'And to taste them, we've got all the guards who have been looking after us today.'
0:36:25 > 0:36:30- Do you reckon these are going to be good for breakfast on Christmas morning?- We're all in here.
0:36:30 > 0:36:33- Are you all working?- Yeah.
0:36:33 > 0:36:38# I've been on the inside for Christmas... #
0:36:38 > 0:36:40That was something else, Dave.
0:36:40 > 0:36:44And it's made me think again about our Christmas party.
0:36:44 > 0:36:49Just like those prison officers, our guests will miss out on Christmas.
0:36:49 > 0:36:53We need to make sure our pre-Christmas party is special.
0:36:53 > 0:36:57So we're heading back round the coast to do just that.
0:36:57 > 0:37:03I've got a question for you. Who out there really gets something from Christmas?
0:37:03 > 0:37:05- Me!- True, mate, true.
0:37:05 > 0:37:09That's because you're a big kid!
0:37:09 > 0:37:12Wow, hundreds of Santa's little helpers!
0:37:12 > 0:37:15# Just hear those sleigh bells jingling... #
0:37:15 > 0:37:16- Hey!- Hello!
0:37:16 > 0:37:18How are you doing?
0:37:18 > 0:37:20CHEERING
0:37:20 > 0:37:23'We're here to make some right festive biscuits.'
0:37:23 > 0:37:25'I bet those kids are a dab hand at dough.'
0:37:27 > 0:37:31- There we are, mate. - They're fantastic kids, aren't they?
0:37:31 > 0:37:36About a year ago, we came here and did a barbecue with the kids.
0:37:36 > 0:37:40Just because they're nice kids and we were passing.
0:37:40 > 0:37:45Yeah. They're a great bunch of kids. They're dead into their food.
0:37:45 > 0:37:48We love children at Christmas. Children love Christmas.
0:37:48 > 0:37:53We love children at Christmas, fried, boiled, poached, whatever.
0:37:53 > 0:37:56- Hello, gang.- Hello.- Hello!
0:37:56 > 0:37:59- And how are you all today?- Fine!
0:37:59 > 0:38:06'Before making our festive biscuits, we want to find out what it is these kids love about Christmas.'
0:38:06 > 0:38:12- So what's your favourite bit about Christmas...?- Go on.
0:38:12 > 0:38:15Seeing all the lovely wrapping paper.
0:38:15 > 0:38:18- Yes, my darling?- Christmas pie.
0:38:18 > 0:38:22- What sort of Christmas pie do you have?- Apple.
0:38:22 > 0:38:23Ooh!
0:38:23 > 0:38:27- What's your favourite thing about Christmas? - Being with all the family.
0:38:27 > 0:38:29Picking up all the chocolate.
0:38:29 > 0:38:31'I could stay here all day!'
0:38:31 > 0:38:33'We'd better get some cooking done.'
0:38:33 > 0:38:35Ho-ho!
0:38:35 > 0:38:38- I'd be a good Santa, wouldn't I? - No, you wouldn't.
0:38:38 > 0:38:42- Yes, I would. - Oh, no, you wouldn't!
0:38:42 > 0:38:45- See you!- Bye!
0:38:45 > 0:38:47Thank you for your help!
0:38:47 > 0:38:51WHISTLING: "Magic Moments"
0:38:51 > 0:38:57Magic Moments, like our biscuits. They're Speculaas, Christmas biscuits from Holland and Belgium.
0:38:57 > 0:38:59They're full of Christmas spices.
0:38:59 > 0:39:02- It's not much fun without the "childebeests".- What can I hear?
0:39:02 > 0:39:04Oh, the patter of little childebeests.
0:39:04 > 0:39:07- Hey!- Hey!
0:39:07 > 0:39:10It's the Christmas Biscuit Baking Gang.
0:39:10 > 0:39:14- Who's going to be Si and who's going to be Dave? Are you Si?- Yeah.
0:39:14 > 0:39:16- Hello, Dave.- Hi, Dave.
0:39:16 > 0:39:17Are you all right, Dave?
0:39:17 > 0:39:20SI AND DAVE LAUGH
0:39:21 > 0:39:25'So with roles defined, it's on with the biscuit dough.'
0:39:25 > 0:39:28'Dry ingredients first.'
0:39:28 > 0:39:34'Flour, sugar, our classic Christmas spices and baking powder are given a good turn by our mini Si's.'
0:39:36 > 0:39:41# I'm dreaming of a white Christmas... #
0:39:41 > 0:39:44- How's yours doing? - She's got it on the floor.
0:39:44 > 0:39:47That normally happens to me.
0:39:47 > 0:39:50This bowl is orange and lemon peel that's been soaked in sugar.
0:39:50 > 0:39:53So put all that in as well.
0:39:53 > 0:39:57Rhiannon doesn't have any half-measures.
0:39:57 > 0:40:01Chuck the milk in. It's like chemistry, Becky.
0:40:01 > 0:40:04Put all the butter in. Look at that.
0:40:04 > 0:40:10This is where it gets complicated. Everything has to be beaten together to form a dough.
0:40:10 > 0:40:14I'm used to this because I always make cakes at home.
0:40:14 > 0:40:18Put your spoons down and get your hands in it.
0:40:18 > 0:40:21- Make a dough with your hands. - I love that.
0:40:23 > 0:40:27Really squidge it, then the butter will get on with all the spices.
0:40:27 > 0:40:30Have we got...? Hold it up in the air, look.
0:40:30 > 0:40:34- Oh, look at that, man.- Yes!
0:40:34 > 0:40:38This is the fun bit. It's Christmas and it's snowing.
0:40:38 > 0:40:40Now it's time to roll it out.
0:40:42 > 0:40:46Sweetheart, that's fantastic.
0:40:46 > 0:40:48Take a cutter. What do you fancy?
0:40:48 > 0:40:54'To hang these on your tree, put a hole in them for the string before they're baked.'
0:40:54 > 0:40:59'Otherwise, they'll shatter if you try once they're hard.'
0:40:59 > 0:41:04'With all our dough used up, the biscuits get 15 minutes in the oven.'
0:41:04 > 0:41:08'Which gives us time to try something completely different.'
0:41:08 > 0:41:12'It's just a meat mincer with a special attachment.'
0:41:12 > 0:41:15'It makes a classic Christmas biscuit.'
0:41:15 > 0:41:18'With our biscuits baked, time to get decorating.'
0:41:18 > 0:41:21This is all your work. How brilliant is that?
0:41:21 > 0:41:26Christmas biscuits, just for decorating. We've got everything you need to decorate them.
0:41:26 > 0:41:29All the icing in the tubes,
0:41:29 > 0:41:34magic stuff, balls, trees, snowmen, everything. So let's get cracking!
0:41:36 > 0:41:37Have you got Santa?
0:41:45 > 0:41:48# Last Christmas, I gave you my heart
0:41:48 > 0:41:51# But the very next day, you gave it away
0:41:51 > 0:41:53# This year, to save me from tears
0:41:53 > 0:41:56# I'll give it to someone special... #
0:41:56 > 0:42:01I wake up in the morning and I run downstairs,
0:42:01 > 0:42:05then my mum hears me and she comes running down, gets a camera,
0:42:05 > 0:42:12- then me and Jen are opening the wrapping paper all over the place!- Oh, brilliant!
0:42:14 > 0:42:16- Look at that!- Fabby!
0:42:16 > 0:42:18# You gave it away
0:42:18 > 0:42:23# This year, to save me from tears I'll give it to someone special... #
0:42:25 > 0:42:27Don't they look fantastic?
0:42:30 > 0:42:34With a warm glow in our hearts, it's onwards with our Christmas journey.
0:42:34 > 0:42:38The party's getting closer and there's one big thing missing...
0:42:38 > 0:42:41Chocolate in the form of a luscious yule log.
0:42:41 > 0:42:45We're off to Harrogate to find out how to make one.
0:42:51 > 0:42:54- Oh, marvellous!- We're here.
0:42:54 > 0:42:59Bettys, the St Paul's Cathedral of the yule log world!
0:42:59 > 0:43:01We've got to get inspiration here.
0:43:01 > 0:43:05There it is, the yule log - la Buche de Noel.
0:43:05 > 0:43:07- That'll do.- Yeah.
0:43:07 > 0:43:10- We're just missing the methodology. - Where do we get that?
0:43:10 > 0:43:12- Bettys. - What if she's called Sharon?
0:43:14 > 0:43:15Who is Betty?
0:43:15 > 0:43:19- Hello.- How are you doing? I'm Si. - I'm Sarah.
0:43:19 > 0:43:25'With Betty unavailable, we come to meet master bakers Jo and Sarah.'
0:43:25 > 0:43:27- We can show you how to make one. - Can you?
0:43:27 > 0:43:30- Yeah.- Let's get on with it.
0:43:30 > 0:43:33- We can't do it here. We've got to go to the bakery.- What for?
0:43:33 > 0:43:35To make it. We just sell things here.
0:43:35 > 0:43:41'Fit for the operating theatre, we're ready to perform open-heart surgery!'
0:43:41 > 0:43:44'Yule log making, you mean!'
0:43:47 > 0:43:52- We need to whip our egg whites to a nice, stiff peak.- Stiff peak.
0:43:52 > 0:43:56- What am I doing?- You've got an egg yolk. Whisk it together.
0:43:56 > 0:43:59- Come on!- A little bit more.
0:43:59 > 0:44:02Right, we want the cocoa powder in.
0:44:04 > 0:44:07- Just add our caster sugar. - It's a bit of a meringue vibe?
0:44:07 > 0:44:09Yeah.
0:44:09 > 0:44:13- That's more like it. - You've made it a bit thick.
0:44:13 > 0:44:15That's a really bad thing to say.
0:44:19 > 0:44:23- Shall I put the butter in? - Yeah. Melted.
0:44:26 > 0:44:31Come here, you! Honestly, stop messing about, will you?
0:44:31 > 0:44:35It's a professional organisation you're working for. Honestly!
0:44:37 > 0:44:40- What do I do now?- Flour.
0:44:41 > 0:44:43Just gently.
0:44:43 > 0:44:45Just till it's all combined.
0:44:46 > 0:44:47What's the next, Jo?
0:44:47 > 0:44:54A handful at a time, just lightly, get to the bottom of the bowl.
0:44:54 > 0:44:58It's amazing how the volume comes from just a few eggs.
0:44:58 > 0:45:02Just bear in mind, Myers, cos I can see what's going through your head,
0:45:02 > 0:45:05that if you do, this is stickier!
0:45:09 > 0:45:14- You use your hands a lot for baking here.- So why's that?
0:45:14 > 0:45:19We've spent all that time whipping the air into the egg whites.
0:45:19 > 0:45:22We don't want to knock it out by using a machine.
0:45:22 > 0:45:26You tend to get a feel as well for what you're making and mixing
0:45:26 > 0:45:30when you're using these ingredients by feeling it with your hands.
0:45:30 > 0:45:33- It feels almost silky.- It does.
0:45:35 > 0:45:38Then they're ready to go in the oven.
0:45:39 > 0:45:42'They'll take about 15 minutes to bake.'
0:45:42 > 0:45:45'Once they've cooled down, the hard part comes.'
0:45:45 > 0:45:47'We've got to decorate them.'
0:45:47 > 0:45:50'This time it's with chocolate frosting.'
0:45:50 > 0:45:56It's just a sweet chocolate filling. Icing sugar, butter, chocolate.
0:45:56 > 0:46:01- I'll put you a blob on. A nice, even spread.- Technical term, a blob!
0:46:01 > 0:46:05Right, spreading... It's very unctuous, isn't it?
0:46:05 > 0:46:09- I used to do this on bridge decks. - It's like waterproofing.
0:46:09 > 0:46:13- Lovely stuff.- You never thought we could do it, did you not?
0:46:13 > 0:46:15- No, you didn't.- Of course we did.
0:46:15 > 0:46:18- Look at that.- We'll roll it next.
0:46:18 > 0:46:20Nice, tight roll.
0:46:22 > 0:46:25- That looks more like a Havana than a cake.- Shut up! What do you mean?
0:46:27 > 0:46:30Look at that! It's log-like!
0:46:30 > 0:46:33Isn't it? What's the matter with that?
0:46:33 > 0:46:36We'll trim the ends off and that'll be lovely.
0:46:36 > 0:46:39- It'll be all right on the fire. - Yeah.- Listen to him!
0:46:39 > 0:46:42Go on then. Go on.
0:46:42 > 0:46:45Hey, man, give up!
0:46:45 > 0:46:47A professional at work!
0:46:49 > 0:46:51I wouldn't do it like that, Jo, would you?
0:46:51 > 0:46:53Fold that edge of it over first.
0:46:53 > 0:46:58- That's beautiful. - It's cracking! Excellent!
0:46:58 > 0:47:00- Beautiful.- It's all right.
0:47:00 > 0:47:02- Perfect.- That's beautiful.
0:47:02 > 0:47:04- It's perfect.- Look at that!
0:47:04 > 0:47:06Ho-ho-ho!
0:47:08 > 0:47:12That's what you call a Buche de Noel.
0:47:13 > 0:47:16'With our logs successfully cut and rolled...'
0:47:16 > 0:47:18'Successfully? That?!'
0:47:18 > 0:47:20'Shut up, you, Myers! Shut up!'
0:47:20 > 0:47:23'..they can start resembling yule logs.'
0:47:23 > 0:47:29'Pale orange buttercream and chocolate in a piping bag give the ends their loggy look.'
0:47:29 > 0:47:35'And after a layer of apricot jam to keep the sponge moist, time to test our skills.'
0:47:35 > 0:47:38'Chocolate decorating.'
0:47:38 > 0:47:41'It's time to be deadly serious.'
0:47:42 > 0:47:45- Right, so, piping next, isn't it? - Yeah. Don't hold it...
0:47:46 > 0:47:50Right, split your bag. You're squeezing with this.
0:47:50 > 0:47:56Don't put too much on the bottom part of your hand cos you're squeezing with that. With this hand, you guide.
0:47:56 > 0:47:58- Control, you see?- That's right.
0:47:58 > 0:48:01Machine-like. Got it.
0:48:01 > 0:48:04You need mastics to fill those cracks!
0:48:19 > 0:48:23- You're sticking your tongue out again, Dave.- Sorry.
0:48:27 > 0:48:28- That's all reet, that.- Mm-hm.
0:48:28 > 0:48:30Aye, it looks good from a distance!
0:48:30 > 0:48:33THEY LAUGH
0:48:33 > 0:48:37# In the bleak midwinter
0:48:37 > 0:48:41- # Frosty winds may blow - May blow
0:48:41 > 0:48:46- # Earth stood hard as iron - As iron
0:48:46 > 0:48:50# Water like a stone Have a banana... #
0:48:50 > 0:48:52LAUGHTER
0:48:52 > 0:48:57- A special treat made for you guys. - Thanks.- Thanks, girls.
0:48:57 > 0:48:59"Ey-up, Si, I'm proper confused."
0:48:59 > 0:49:03"So am I. See you later. I'm going for me cake."
0:49:03 > 0:49:06- "Ta-ra, mate. See you in the pub!" - "Ta-ra."
0:49:06 > 0:49:10Look at that! I'm sitting there lost in my own little forest!
0:49:10 > 0:49:12ALL LAUGH
0:49:12 > 0:49:16- Thanks very much.- I'm proud of you. - You're welcome.
0:49:16 > 0:49:18'We're proper chocolatiers.'
0:49:18 > 0:49:21'Yeah, we've made something chocolatey.
0:49:21 > 0:49:23'It's delicious. And beautiful.'
0:49:23 > 0:49:24'What a result!'
0:49:24 > 0:49:30# Chestnuts roasting on an open fire... #
0:49:30 > 0:49:34It's the final ride up north to Alnwick in Northumberland.
0:49:34 > 0:49:36Home to the famous castle.
0:49:39 > 0:49:43We're not having our fabulous pre-Christmas party IN the castle.
0:49:43 > 0:49:50No, dude, we'll be doing it in the largest treehouse in the UK.
0:49:50 > 0:49:53Just look at that, would you?
0:49:53 > 0:49:57# Merry Christmas... #
0:49:57 > 0:50:00There's just one more thing to cook.
0:50:00 > 0:50:07Some fabulous Christmas Florentines we can give to everyone as presents when they leave the party.
0:50:07 > 0:50:10# Step one in the creation of a Florentine
0:50:10 > 0:50:12# Application of fire to butter... #
0:50:12 > 0:50:16Anyway, sugar goes into the butter.
0:50:16 > 0:50:20- Sugar, butter makes caramel. - Theoretically.
0:50:21 > 0:50:27To that, to give it substance, body and texture, we stir in some flour.
0:50:27 > 0:50:31- Just a little, not a "lottle". - This looks like it'll never melt.
0:50:31 > 0:50:34Keep stirring. One day it will be liquid.
0:50:34 > 0:50:41- We promise.- Christmas is a time of excess. You don't care whether it's a Green Day or a Red Day.
0:50:41 > 0:50:44- We've got friends that go to FatFighters.- Have you?
0:50:44 > 0:50:47Come round. Have this with a cup of tea.
0:50:47 > 0:50:54Step into my world. They're going, "No, I'm getting weighed tomorrow! Oh, no, swine!" That's it.
0:50:54 > 0:50:58What'll happen is the butter will come out of the mix here.
0:50:58 > 0:51:02- Look at that, lovely.- It's time for the scary bit.- I hate this bit.
0:51:02 > 0:51:08We stir in some creme fraiche. Keep stirring and hope it doesn't split.
0:51:08 > 0:51:11Sti-i-ir!
0:51:13 > 0:51:18- Very quickly to that we add... - Dried sour cherries.
0:51:18 > 0:51:20Oh, yes...
0:51:22 > 0:51:23Flaked almonds.
0:51:25 > 0:51:27Some candied peel.
0:51:27 > 0:51:33- The Florentine is a bit like the burnt bits you get at the end of a cake tin.- It is.
0:51:33 > 0:51:37- Except with a Florentine... - If you didn't get these ingredients in, that's what we'll be eating!
0:51:37 > 0:51:42- Crystallised ginger, chopped. - Shaken, not stirred!
0:51:44 > 0:51:47All I do now is take a spoonful of it like so...
0:51:49 > 0:51:51..and put it on to some silicone paper.
0:51:51 > 0:51:55# God rest ye merry, gentlemen
0:51:55 > 0:51:59# Let nothing you dismay
0:51:59 > 0:52:03# Remember Christ our Saviour
0:52:03 > 0:52:07# Was born on Christmas Day... #
0:52:07 > 0:52:11'The Florentines need about ten minutes in the oven.'
0:52:11 > 0:52:14'And then another ten minutes out to cool down and firm up.'
0:52:19 > 0:52:23'Only then are they ready for their chocolate bath.'
0:52:23 > 0:52:26'Oh, I wish I was a Florentine!'
0:52:26 > 0:52:28Brilliant. Mr King, now charge...
0:52:28 > 0:52:31- What we do...- Double dip.
0:52:31 > 0:52:33Double... Ohh! There we are.
0:52:33 > 0:52:37Now we just put that back on the silicone paper.
0:52:37 > 0:52:41It'll set and the chocolate won't stick to that paper.
0:52:41 > 0:52:49# O tidings of comfort and joy Comfort and joy... #
0:52:49 > 0:52:51- A tray of Florentinos!- Look at that!
0:52:51 > 0:52:55Florentinos, oh, sticking down... choccy in the throaty. Oh, lovely!
0:53:04 > 0:53:06Well, the food's ready.
0:53:06 > 0:53:11Yeah. Now we have to decorate this gorgeous room, put the food on the table.
0:53:11 > 0:53:13We've got two hours to do it.
0:53:13 > 0:53:16# Snow is falling all around... #
0:53:16 > 0:53:21'As we've got so little time, the production team are helping out.'
0:53:21 > 0:53:24ZZ Top meets Roy Wood!
0:53:26 > 0:53:28Ow! No!
0:53:28 > 0:53:33- It's on my foot! Get it off! - I thought you were joking.- No!
0:53:33 > 0:53:36# Time for parties and celebration
0:53:36 > 0:53:41# People dancing all night long
0:53:41 > 0:53:45# Time for presents And exchanging kisses... #
0:53:45 > 0:53:48- Look at those! - That's a sideboard pie.
0:53:48 > 0:53:52This table will bend under the weight of Christmas goodies.
0:53:52 > 0:53:56# We're gonna have a party tonight
0:53:56 > 0:54:00# I'm gonna find that girl underneath the mistletoe
0:54:00 > 0:54:03# We'll kiss by candlelight
0:54:03 > 0:54:06# The room is swaying, records playing... #
0:54:06 > 0:54:10'And now the icing on the party's Christmas cake...'
0:54:10 > 0:54:11'The reindeer!'
0:54:11 > 0:54:12I can hear the reindeer!
0:54:15 > 0:54:20- You know it's Christmas when you see reindeer.- I'm excited. I've never met a reindeer before.
0:54:20 > 0:54:24- Hello. Who's this?- This is Buttons.
0:54:24 > 0:54:26Hello, Buttons.
0:54:26 > 0:54:28Well, I was just askin'! Come on.
0:54:28 > 0:54:31You don't get this trouble with Santa!
0:54:36 > 0:54:38'So this is it.'
0:54:38 > 0:54:42'Even if our grafting guests are on call at the festive season...'
0:54:42 > 0:54:47'Our early Christmas party goes some way to saying thank you.'
0:54:47 > 0:54:51We've got the reindeer, the food, the tree, the party, the people.
0:54:51 > 0:54:53- There's one thing missing.- Ah!
0:54:53 > 0:54:55Ah!
0:54:59 > 0:55:02- Hey-hey!- Hey-hey!
0:55:02 > 0:55:04Now then, welcome to our treehouse.
0:55:04 > 0:55:09- Christmas has come early for us and you too.- So...
0:55:09 > 0:55:12BOTH: Merry Christmas!
0:55:12 > 0:55:14- ALL:- Merry Christmas!
0:55:14 > 0:55:17# O come all ye faithful... #
0:55:17 > 0:55:21'For now, our hard-working nurses, firemen, paramedics and all
0:55:21 > 0:55:24'can forget about working this Christmas.'
0:55:24 > 0:55:28'And enjoy our early Christmas party with their families.'
0:55:30 > 0:55:34Come on, folks! It's Christmas and we've got a feast. Come on!
0:55:34 > 0:55:37CHEERING
0:55:44 > 0:55:49What would you like, madam? You've got quite a lot! A piece of pie?
0:55:51 > 0:55:55I reckon these are the best cheese straws you'll ever taste.
0:55:59 > 0:56:04Who does this young man remind you of? This is that elf's youngest son.
0:56:10 > 0:56:13'All the food we've prepared has been going down really well.'
0:56:13 > 0:56:17'But now it's time to bring out the first thing we made for the party.'
0:56:18 > 0:56:20'Our Christmas pudding!'
0:56:23 > 0:56:28It's a flamin' puddin'! That's what you say at Christmas.
0:56:28 > 0:56:32- "Oh, not a flamin' puddin'!" - And I suggest not blowing it out!
0:56:35 > 0:56:39# Santa Claus is comin' to town
0:56:39 > 0:56:43# Santa Claus is comin' to town... #
0:56:43 > 0:56:48'And with that going down a storm too, we've got a final treat for our special party guests.'
0:56:50 > 0:56:53'Our patiently waiting reindeer.'
0:56:53 > 0:56:57'And a Hairy Baker Florentine to take home.'
0:56:57 > 0:57:00Si will do the same if you ask him!
0:57:00 > 0:57:03- Merry Christmas.- Merry Christmas.
0:57:03 > 0:57:07Hello. You want to take our Christmas pudding home, don't you?
0:57:07 > 0:57:09It was fabulous.
0:57:09 > 0:57:12She's taking most of the Gluhwein home. It's in her belly!
0:57:18 > 0:57:21Those people were absolutely superb. Weren't they?
0:57:21 > 0:57:27They were fabulous. They're giving up their Christmas to make ours a safe, happy, peaceful one.
0:57:27 > 0:57:31- There's one thing left to do. - What's that? Oh!
0:57:31 > 0:57:33- I've seen the light.- Have you?
0:57:35 > 0:57:39'So we've got a final journey to make.'
0:57:39 > 0:57:46'Because we've been invited to turn on the Christmas lights in my home city of Newcastle.'
0:57:48 > 0:57:50I hope somebody's put a 50 in the meter!
0:57:52 > 0:57:55It's the Hairy Bikers! CHEERING
0:57:55 > 0:57:59Five, four, three, two,
0:57:59 > 0:58:02- one...- Go!
0:58:05 > 0:58:07# Don't shoot me, Santa Claus
0:58:07 > 0:58:11# I've been a clean-living boy, I promise you
0:58:11 > 0:58:15# Did every little thing you asked me to
0:58:15 > 0:58:20# I can't believe the things I'm going through... #
0:58:20 > 0:58:23Subtitles by Red Bee Media Ltd