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