0:00:04 > 0:00:07Blimey - strike a light! It's that time of year again.
0:00:07 > 0:00:09It's the Hairy Bikers' Christmas Special.
0:00:09 > 0:00:13Dear fellow, let's immerse ourselves in the British tradition that's Christmas!
0:00:13 > 0:00:16Mr Scrooge, you know, I might do this one
0:00:16 > 0:00:19as a loveable, cheeky, Cockney chappy.
0:00:19 > 0:00:21I however, dear fellow, will not.
0:00:21 > 0:00:23Whatever! But you lot, please come along
0:00:23 > 0:00:26and join us on our festive romp.
0:00:26 > 0:00:29Fun, food and frolics await.
0:00:29 > 0:00:34- That is....- The Hairy Bikers' 12 Days of Christmas!
0:00:34 > 0:00:37# On the first day of Christmas my true love sent to me
0:00:37 > 0:00:40# A partridge in a pear tree
0:00:40 > 0:00:43# On the second day of Christmas my true love sent to me
0:00:43 > 0:00:48# Two turtle doves and a partridge in a pear tree. #
0:00:49 > 0:00:52Whoa! Back to reality. I couldn't keep that up for long.
0:00:52 > 0:00:54Good Lord, dear fellow, no!
0:00:54 > 0:00:57It's our Christmas special. We'll be doing some fantastic food.
0:00:57 > 0:01:00And we will be enlisting the help of some very special people.
0:01:00 > 0:01:03The food and people are both inspired
0:01:03 > 0:01:06by the carol that is the Twelve Days of Christmas.
0:01:11 > 0:01:15We will be preparing a festive feast with a wonderful array of
0:01:15 > 0:01:18fantastic dishes. But it's not your traditional Christmas fare.
0:01:18 > 0:01:21- Well, no, cos we are the Hairy Bikers.- Born to be wild, dude.
0:01:21 > 0:01:24- Well, our hair is anyway! - That stock is brilliant.
0:01:24 > 0:01:27All the fantastic dishes are ideal to be cooked over
0:01:27 > 0:01:31the entire festive season. Not just for Christmas Day.
0:01:31 > 0:01:32That is a lovely breast.
0:01:32 > 0:01:33Thank you very much.
0:01:38 > 0:01:43As well as cooking, we will also be taking part in some of the best traditions of Christmas.
0:01:45 > 0:01:47Family, fun and fantastic food.
0:01:50 > 0:01:53Here, Mr Myers, we start in the wonder that his Norwich.
0:01:53 > 0:01:56- And obviously we are going to be meeting Delia.- No, we are not.
0:01:56 > 0:01:57- Tricia?
0:01:57 > 0:02:01No. Alan Partridge, dude. Partridge in a pear tree.
0:02:01 > 0:02:03First line of the song.
0:02:03 > 0:02:07But I have a confession. We are not actually meeting the real Alan Partridge.
0:02:07 > 0:02:11Why not? The combed over hair look and craps sweaters are making quite a comeback.
0:02:11 > 0:02:15Because we are meeting the man who was inspiration for Alan Partridge, allegedly.
0:02:15 > 0:02:19It's Radio Norfolk's cult-jock, Wally Webb.
0:02:19 > 0:02:24Dancing on the ceiling by Lionel Ritchie, he's obviously bought those boots with the Velcro on.
0:02:24 > 0:02:28Dear viewers, we've had a spot of bother.
0:02:28 > 0:02:30I've had an accident.
0:02:30 > 0:02:31'I came off my bike.'
0:02:31 > 0:02:33Which is why we are on a trike.
0:02:33 > 0:02:37I feel like Rudolph shepherding around a white bearded Santa.
0:02:37 > 0:02:40Dude, let's go with the Dastardly and Mutley thing,
0:02:40 > 0:02:42it's a bit more rock'n'roll.
0:02:42 > 0:02:43HE IMITATES MUTLEY
0:02:49 > 0:02:53We're cooking our first dish for the real Alan Partridge.
0:02:53 > 0:02:56That's lush, Kingy!
0:02:56 > 0:02:59We've decided to get into character and dress in sports casuals.
0:02:59 > 0:03:02It's in homage to Norwich's famous DJ.
0:03:02 > 0:03:04I tell you what you look like, dude.
0:03:04 > 0:03:07You look like a stick of candyfloss and I look like a fruit bonbon.
0:03:07 > 0:03:10- It's not good.- Mate, you so look like Noel Edmonds
0:03:10 > 0:03:13in his Noel's Full House days with the highlights,
0:03:13 > 0:03:15white beard, dead ringer.
0:03:15 > 0:03:17- Well, we're cooking.- Ah-ha.
0:03:17 > 0:03:21# ..My true love sent to me, a partridge in a pear tree... #
0:03:21 > 0:03:24The first line of the song has inspired us to create
0:03:24 > 0:03:28a fabulous roast partridge dish to be served with pickled pears.
0:03:28 > 0:03:32Dude, Partridge is a great alternative to the traditional Christmas bird.
0:03:32 > 0:03:35Its succulent and juicy and feeds much smaller numbers than
0:03:35 > 0:03:39a goose or turkey, so it's ideal for those small celebratory meals
0:03:39 > 0:03:41over the festive period.
0:03:41 > 0:03:48The dish starts with the sweating down of a shallot or a humble onion. This is the base for the stuffing.
0:03:48 > 0:03:53Sausage meat, bread crumbs and chestnuts, cos it's Christmas.
0:03:53 > 0:03:55Chestnuts roasting on your open fire.
0:03:55 > 0:03:57Jack Frost nibbling at your toes.
0:03:57 > 0:03:59I don't know what's after that.
0:03:59 > 0:04:03- And forget-me-nots. - Merry Christmas everyone.
0:04:03 > 0:04:05And now some dried apricots.
0:04:05 > 0:04:07At Christmas you use a lot of dried fruit.
0:04:07 > 0:04:09It was like a Tudor thing for opulence.
0:04:09 > 0:04:15You put whatever you had just to celebrate and make things richer and more lush.
0:04:15 > 0:04:17Add to this four sage leaves.
0:04:17 > 0:04:21We are both fervent believers in eating game.
0:04:21 > 0:04:24It's out in the wild, it's natural, it's healthy.
0:04:24 > 0:04:26Posh Folk have game.
0:04:26 > 0:04:27Wearing hats like this.
0:04:27 > 0:04:30Then they go out banging things.
0:04:30 > 0:04:34You, there, shoot that bird. It's great.
0:04:34 > 0:04:37This stuffing will draw the flavour from the Partridge
0:04:37 > 0:04:41and the Partridge will take flavour from the stuffing. It's like us,
0:04:41 > 0:04:43we help each other, we live together.
0:04:43 > 0:04:46We don't live together! When we did live together?
0:04:46 > 0:04:49On the road, you know what I mean, not living that way.
0:04:49 > 0:04:50Now we've got wives and stuff.
0:04:50 > 0:04:53- There you are. - Thank you.- You partridge plucker.
0:04:53 > 0:04:56Now, you may look at this withered specimen and it doesn't immediately
0:04:56 > 0:04:59say, "Eat me", but soon it's going to look brilliant.
0:04:59 > 0:05:03Now there is no way they are going to end up dried out.
0:05:03 > 0:05:07They're moist inside, they have loads of butter, they are wrapped in bacon.
0:05:07 > 0:05:11Every bit of it apart from the bones is going to be yum-yum, hubba-hubba.
0:05:11 > 0:05:13And they're going into the oven.
0:05:13 > 0:05:15That's about 180 degrees for about 40-45 minutes.
0:05:15 > 0:05:19But don't overcook them or they will be like kind of cremated sparrows.
0:05:19 > 0:05:23'Now to go with the special partridge, we're making fondant potatoes.
0:05:23 > 0:05:26'They have a gorgeous, rich texture and they're
0:05:26 > 0:05:30'one of the most luxurious ways to cook the humble spud.
0:05:30 > 0:05:33'We're frying the rounds in butter for a rich flavour,
0:05:33 > 0:05:36'then we're turning them over, and adding stock,
0:05:36 > 0:05:38'crushed garlic, and some thyme.
0:05:38 > 0:05:41'After seasoning, we are covering the fondants and allowing them to
0:05:41 > 0:05:44'simmer gently until the potato is cooked through.'
0:05:46 > 0:05:49Partridges done. They take about 45 minutes.
0:05:49 > 0:05:50So, pickled pears.
0:05:50 > 0:05:53We want to keep the pear stalk here.
0:05:53 > 0:05:57So start from the stalk, work your way down.
0:05:57 > 0:06:00White wine vinegar, loads. Bring that to the boil.
0:06:00 > 0:06:03Some water, because we don't want it too vinegary.
0:06:03 > 0:06:05To that, we add some sugar.
0:06:05 > 0:06:08'Then I'm adding some cloves, allspice,
0:06:08 > 0:06:11'juniper berries and star anise.'
0:06:11 > 0:06:15A couple of cinnamon sticks. And bring that lot to the boil.
0:06:15 > 0:06:17They'll take about five minutes until they just go soft.
0:06:17 > 0:06:22Now, this commonly known as a kilner jar, or a preserve jar, whatever you fancy.
0:06:22 > 0:06:25You need to sterilise this before you can pickle anything.
0:06:25 > 0:06:27Put the pears in, try to get them to stand up if you can.
0:06:27 > 0:06:31- You want them well packed, don't you?- You do. Look at that.
0:06:31 > 0:06:35Put the cinnamon in. And just to finish it off, just put a sprig of
0:06:35 > 0:06:38rosemary into the jar which is just going to flavour them beautifully.
0:06:38 > 0:06:44'After a week, these will be ready to eat, but the longer you leave them, the better they will taste'.
0:06:44 > 0:06:47- There you go, mate. Merry Christmas. - Yes, Merry Christmas.
0:06:50 > 0:06:56They're fabulous. What's great is, the pears have taken on all of those spices,
0:06:56 > 0:07:00and it's soft, and its sweet, and it sour.
0:07:00 > 0:07:04It still tastes like pear, but it's undoubtedly a pickle.
0:07:04 > 0:07:06That one is a dynamite winner.
0:07:06 > 0:07:10'These pickled pears are a greater accompaniment to the rich gamey flavours
0:07:10 > 0:07:14'of the partridge, and combined with some fresh vegetables,
0:07:14 > 0:07:17'this dish is a wonderful Christmas treat.
0:07:17 > 0:07:20'And don't forget, the recipe for all the dishes on tonight's show
0:07:20 > 0:07:21are available online.
0:07:21 > 0:07:24Now all we have got to do is plate up,
0:07:24 > 0:07:28because any minute now our honoured guest, Wally Webb, will be here.
0:07:28 > 0:07:32- That's him.- Who?- The legend that is.
0:07:32 > 0:07:34- Hello, Wally. Pleased to meet you. - I'm Si. How are you?
0:07:34 > 0:07:38- All right, Si.- You're a Mod! - Yeah.- You've got a Lambretta.
0:07:38 > 0:07:40- Yeah.- I mean, that's pretty cool.
0:07:40 > 0:07:42That's a '66, World Cup year.
0:07:42 > 0:07:47- You're the only partridge that we know in Norwich, and we've cooked one.- Step this way.
0:07:47 > 0:07:48- OK.- There he is, Wally.
0:07:48 > 0:07:51Our first festive feast.
0:07:51 > 0:07:53- You've done this for me? - We certainly have.
0:07:53 > 0:07:55It is a well-stuffed partridge.
0:07:55 > 0:07:57Very well presented too, I might say.
0:07:57 > 0:07:59Pickled pear with fondant, carrots and peas.
0:07:59 > 0:08:01We'd like to know your verdict.
0:08:04 > 0:08:06- It's jolly.- Isn't it? Isn't it just.
0:08:06 > 0:08:09It's a party, a Christmas party in your gob.
0:08:09 > 0:08:12- It's like having tinsel in your mouth.- What a fella.
0:08:12 > 0:08:15- Now the only thing he is, there's no such thing as a free lunch.- Right?
0:08:15 > 0:08:22So what we need to do, we need to get you and the assembled throng to sing
0:08:22 > 0:08:23the first few lines...
0:08:23 > 0:08:26- Of?- The Twelve Days of Christmas.
0:08:26 > 0:08:32# On the first day of Christmas, my true love sent to me,
0:08:32 > 0:08:36# A partridge in a pear tree. #
0:08:36 > 0:08:39'Ouch! I think Wally should stick to playing records
0:08:39 > 0:08:40rather than singing.'
0:08:40 > 0:08:43'But, dude, we are off to a flyer. One down, 11 to go.'
0:08:43 > 0:08:47Now for the next line, we are not going to be roasting turtle doves.
0:08:47 > 0:08:49We are fans of game, but that's going a bit far.
0:08:49 > 0:08:52No, turtle doves are a symbol of love.
0:08:52 > 0:08:55And this has inspired us to cook a romantic meal for our
0:08:55 > 0:08:57nearest and dearest, and yes, people,
0:08:57 > 0:09:00these ladies are our real true loves.
0:09:00 > 0:09:04# Two turtle doves and a partridge... Oh! #
0:09:04 > 0:09:10They haven't learnt their lines yet, but it's great to have them on the telly with us.
0:09:12 > 0:09:14# Magic
0:09:14 > 0:09:15# Moments
0:09:15 > 0:09:19# When two hearts are sharing
0:09:19 > 0:09:23# I'll never forget the moment we met, she nicked me wallet. #
0:09:23 > 0:09:26- Dude, not any more though.- No, now we've got a couple of belters here.
0:09:26 > 0:09:30- And they are due soon, and we are doing something wonderful with our leftovers.- We are.
0:09:30 > 0:09:32Christmas is a time of love, isn't it?
0:09:32 > 0:09:37And one of the nicest things in the world is making food for the people you love.
0:09:37 > 0:09:42Basically, what we are going to show is where you have leftover turkey, leftover ham, leftover cold cuts,
0:09:42 > 0:09:47- you can make really quick, tasty samosas.- And leftover grannies.
0:09:47 > 0:09:51If you want your granny to go home, say that you'll put her into a samosa and she'll
0:09:51 > 0:09:55- be off on her Zimmer frame, up the drive.- Not that we're promoting cannibalism.
0:09:55 > 0:10:01The first thing we have to do is basically put bits in a bowl and make the filling.
0:10:01 > 0:10:03What's this? It's a bowl.
0:10:03 > 0:10:07And this is two bits. A couple of leftover old fondants. I am going to dice those.
0:10:07 > 0:10:09I think we should just put it all in.
0:10:09 > 0:10:12It seems just like a waste not to put it all in.
0:10:12 > 0:10:13You can do what you want.
0:10:13 > 0:10:15- It's Christmas!- I love that.
0:10:15 > 0:10:18These orange things, surprisingly, are carrots.
0:10:18 > 0:10:22You don't want them mushy, so only part-boil them and chop them nice and fine.
0:10:22 > 0:10:23Everything is nice and fine.
0:10:23 > 0:10:27Christmas wouldn't be Christmas without the odd diced carrot.
0:10:27 > 0:10:29It wouldn't. It wouldn't.
0:10:31 > 0:10:33Whenever you are making samosas,
0:10:33 > 0:10:35potatoes always do seem to play a part.
0:10:35 > 0:10:39They take flavour in from the curry powder and they bulk it out a bit.
0:10:39 > 0:10:44But fondants, because they have been cooked in butter and stock, these are rich samosas. Romantic samosas.
0:10:44 > 0:10:47I'm going to put three teaspoons of curry powder in.
0:10:47 > 0:10:50For making a samosa, don't bother making your own pastry.
0:10:50 > 0:10:53We've kind of got two types we commonly use.
0:10:53 > 0:10:57One is the French brik pastry, which I think gives a better finish.
0:10:57 > 0:11:00It's more like a proper samosa pastry.
0:11:00 > 0:11:02Or, a good old packet of filo pastry.
0:11:02 > 0:11:05Tends to come up a bit Greek, but it's not bad.
0:11:05 > 0:11:09For extra richness, we paint that with butter.
0:11:09 > 0:11:11A samosa is rather like toilet paper.
0:11:11 > 0:11:14It can be either two-ply or three-ply.
0:11:14 > 0:11:18We will go for two-ply, so it is two-ply with butter in the middle.
0:11:18 > 0:11:21And you know why? Because it gives it a velvet finish.
0:11:21 > 0:11:26So you put it into the corner like so and fold it over.
0:11:26 > 0:11:31And as we roll, those open ends are being sealed.
0:11:31 > 0:11:35And there is the shape we love. Passing over to the eggy wash department.
0:11:35 > 0:11:37Eggy wash department?
0:11:37 > 0:11:39- That'll need lots of eggy wash, that.- Oh, doesn't it?
0:11:39 > 0:11:43- I feel it could unroll.- And you don't want that with your samosa.
0:11:43 > 0:11:44You don't want it to unroll.
0:11:44 > 0:11:47No, because then it would be like a waffle.
0:11:47 > 0:11:50But these are lovely for a party of people coming round.
0:11:50 > 0:11:54It's easy, its finger food, it's not challenging and it's not formal.
0:11:54 > 0:11:56You just get tucked in.
0:12:06 > 0:12:07Come on, my darling.
0:12:07 > 0:12:12Look, we've got little gems of loveliness everywhere.
0:12:12 > 0:12:16So, ladies, Christmas is a time of love. What's the food of love?
0:12:16 > 0:12:19- I think, for me, it has to be lobster.- D'you think?
0:12:19 > 0:12:22- Yeah.- You are keen on a lobby, aren't you, kid?
0:12:22 > 0:12:24I love the way you do it.
0:12:24 > 0:12:28You can make me happy cooking me pig trotters.
0:12:28 > 0:12:30You get pigs trotters, I get ruddy lobster!
0:12:30 > 0:12:32No wonder I'm skint!
0:12:35 > 0:12:37Thanks, love. It's going to be a great Christmas.
0:12:37 > 0:12:41- I know.- Let's be pulling of the crackerness.
0:12:41 > 0:12:44# We wish you a merry Christmas
0:12:44 > 0:12:46# We wish you a merry Christmas
0:12:46 > 0:12:50# We wish you a merry Christmas, and a happy new year. #
0:12:50 > 0:12:52Yeah! I've got one!
0:12:52 > 0:12:54Look at you, you ended up with two.
0:12:54 > 0:12:57Get your hats on! Get your hats on!
0:12:57 > 0:12:58Look at that, dude, quality hat.
0:13:00 > 0:13:04Oh, I'm going to miss our two little turtle doves.
0:13:04 > 0:13:06I know, they're gorgeous, aren't they?
0:13:06 > 0:13:09'But we are on a mission, and the open road beckons.'
0:13:20 > 0:13:23Next we are heading north to the land where girls have
0:13:23 > 0:13:27corned beef legs and wear nowt on a night out, my home city of Newcastle.
0:13:27 > 0:13:29And we've set up our kitchen on the quayside,
0:13:29 > 0:13:33next to one of the most iconic landmarks of the city,
0:13:33 > 0:13:34the Tyne Bridge.
0:13:34 > 0:13:37# Alouette, gentille Alouette.
0:13:37 > 0:13:39# Alouette, je te plumerai. #
0:13:39 > 0:13:44The French poulet bresse, the finest French hen in the world. We've got three, three French hens.
0:13:44 > 0:13:47Yes because, you know what? They are renowned for being tasty.
0:13:49 > 0:13:51So, if it is fine dining and Michelin-starred flavours you're
0:13:51 > 0:13:55looking for over the festive period, then this is it.
0:13:55 > 0:14:00We're making three dishes, because with a bird this fine, you waste nothing. You'll even eat the cluck.
0:14:00 > 0:14:03And we're doing chicken thighs stuffed with parsley and thyme,
0:14:03 > 0:14:07citrus-crusted chicken breast, and a fantastic noodle soup.
0:14:07 > 0:14:12Ideal if you're feeling like Billy Bloater after eating too much, or worse for wear after too much beer.
0:14:12 > 0:14:14Over to you, Signor Butcher.
0:14:14 > 0:14:16- I'll go and peel the carrots. - Are you peeling carrots?
0:14:16 > 0:14:19- You go and peel a chicken. - I'll peel a chicken.
0:14:20 > 0:14:24We're going to start by taking the legs and thighs off.
0:14:24 > 0:14:27You can see where it falls away.
0:14:27 > 0:14:35Then what you do, you turn it over with your thumbs, and you press and you pop out those thigh joints.
0:14:35 > 0:14:39And then what we do is make a small incision there
0:14:39 > 0:14:42to cut through the tendon.
0:14:42 > 0:14:46I'm not a professional butcher, but I just love doing it, you know.
0:14:46 > 0:14:49Now I'm going to show you how to butcher vegetables.
0:14:49 > 0:14:52I'm not a professional butcher, but I just love it.
0:14:52 > 0:14:54Let's start with carrots...
0:14:54 > 0:14:58You make a chop there and off it pops.
0:14:58 > 0:15:03Cut it there, cut it there and you find you have a carrot.
0:15:03 > 0:15:06- Can be a tricky job, can't it, Kingy?- What, peeling carrots!
0:15:08 > 0:15:12While Dave struggles with the vegies, I'm removing the breast
0:15:12 > 0:15:15and cutting away the drumstick from the thigh.
0:15:15 > 0:15:18See that? That is the said thigh bone.
0:15:18 > 0:15:24So, all we do is take the knife, which is a good thing for cutting with, then...just
0:15:24 > 0:15:28pull the flesh away from the bone like that
0:15:28 > 0:15:32until you get to a point where you can put your knife underneath the bone.
0:15:32 > 0:15:35Just cut up towards the bone...
0:15:35 > 0:15:37nice and gently, you don't have to be tough with it.
0:15:37 > 0:15:39One boned thigh. How simple is that?
0:15:39 > 0:15:41Come on, just give it a go.
0:15:41 > 0:15:43Give it a go.
0:15:43 > 0:15:45- That was brilliant.- So, we have...
0:15:45 > 0:15:48a drumstick that's going to go in to the soup, a carcass that's going to
0:15:48 > 0:15:53go in to the soup, a lovely thigh and two lovely breasts.
0:15:53 > 0:15:57- What an awesome, iconic place to cook.- Yes. The Tyne Bridge.
0:15:57 > 0:15:59The mighty Tyne. It's nice to be home.
0:15:59 > 0:16:01Why don't geordies wear overcoats?
0:16:01 > 0:16:03I don't know. I don't know.
0:16:03 > 0:16:07Mind, there are a few satsumas running around the town on a Friday night, I tell you.
0:16:07 > 0:16:10You know them tanning shops? The girls with false tan...
0:16:10 > 0:16:12You see them, they're like DayGlo jackets.
0:16:12 > 0:16:14You think, no, no, that's my tan!
0:16:14 > 0:16:17'But enough about the locals.'
0:16:17 > 0:16:20'Let's get on with this great winter soup.'
0:16:20 > 0:16:21Right. Put the carcass in.
0:16:21 > 0:16:24We'll have the wings in and the drumsticks in as well.
0:16:24 > 0:16:26Leeks go in.
0:16:26 > 0:16:30A couple of sticks of celery and don't forget the leaves.
0:16:32 > 0:16:36While Kingy's work is cosmetic and beautiful, mine can be a bit
0:16:36 > 0:16:40of a hatchet job, because I'm in it for flavour, not for beauty.
0:16:40 > 0:16:41Ha! Ya-ha!
0:16:43 > 0:16:45Bung that in. Just put some peppercorns in,
0:16:45 > 0:16:47just whole peppercorns
0:16:47 > 0:16:53and we're gonna make a little garnish with three or four bay leaves, a bunch of thyme...
0:16:53 > 0:16:54Put the string on bear-like so.
0:16:54 > 0:16:57It's like a little Christmas present full of flavour.
0:16:57 > 0:17:02Just bring that to the boil. Let it simmer for at least two hours, preferably all day, really.
0:17:02 > 0:17:06There's going to be pints and pints of lovely chicken noodle soup!
0:17:06 > 0:17:11'So, whilst the chicken soup is on the go, it's time to get on with the stuffed chicken thighs.
0:17:11 > 0:17:14'This stuffing is a classic lemon and parsley, lots of zesty flavours,
0:17:14 > 0:17:19'herbs, breadcrumbs and all held together with an egg yolk.
0:17:19 > 0:17:22'That's it, so it's over to you, Kingy.'
0:17:22 > 0:17:24'Oh, that's gonna be great, man.
0:17:24 > 0:17:26'Look at all those lovely flavours.
0:17:26 > 0:17:28'It's making my mouth water just thinking about it!'
0:17:28 > 0:17:33Now, the citrus crusted chicken breasts.
0:17:33 > 0:17:36To start off, I'm gonna melt down some lardons and I want to sear
0:17:36 > 0:17:39the chicken breasts, but I'm doing that in the bacon fat.
0:17:39 > 0:17:45- It's super juicy.- Ooh! Look at you and your posh lardons!
0:17:45 > 0:17:47You can't beat a lardon for flavour, Kingy.
0:17:47 > 0:17:52Whilst the lardons are sizzling away, I'm going to get on with the citrus rub for the chicken breast.
0:17:52 > 0:17:57I'm combining lots of fruity flavours with a bit of thyme and garlic and seasoning to taste.
0:17:57 > 0:18:00Now that the paste it is ready,
0:18:00 > 0:18:03it's time to sear the chicken for a few minutes.
0:18:03 > 0:18:08I only want it colouring. I don't want it fried through, I don't want it to get tough.
0:18:08 > 0:18:10Put this on here ready for the oven.
0:18:10 > 0:18:13I sincerely wish you could smell these.
0:18:13 > 0:18:15- Abso-blooming-lutely!- Oh!
0:18:15 > 0:18:17So, just about a teaspoon of this paste.
0:18:17 > 0:18:21Spread it on to the chicken breast.
0:18:21 > 0:18:25We're not forgetting we've got that lovely bacon fat and lardon.
0:18:25 > 0:18:27We're going to baste the chicken with that.
0:18:27 > 0:18:32What we're going to get in the bottom of this dish is the most wonderful kind of drizzly juices.
0:18:32 > 0:18:36'Then place in an oven for about 20 minutes.'
0:18:36 > 0:18:38Wow! That stock's brilliant!
0:18:38 > 0:18:42The stuffed chicken thighs are superb, the citrus breasts
0:18:42 > 0:18:45- are grilling up, time to get the calling birds.- Let's go.
0:18:45 > 0:18:49To go with our three French hens, we need four calling birds.
0:18:49 > 0:18:52And we know just the place to find them.
0:18:53 > 0:18:55One of Newcastle's biggest call centres.
0:18:55 > 0:18:57How's it going?
0:18:57 > 0:18:59Hi, fellas.
0:19:03 > 0:19:06We've been cooking down the quayside. Fancy a bit of chicken?
0:19:06 > 0:19:08- Yeah!- Come with me, madam.
0:19:08 > 0:19:11- Hello!- Hi there. - How are you? Nice to meet you.
0:19:12 > 0:19:14- Are you hungry?- I am.
0:19:14 > 0:19:16Excellent. Get your coat, come on, we're off.
0:19:16 > 0:19:20- I'm cold!- You look as though you're wanting for a good dinner.
0:19:20 > 0:19:23- Oh, yes. Thank you.- Do come with us.
0:19:23 > 0:19:26- Hey, hiya!- Hey, hiya! - Are you all right?
0:19:26 > 0:19:28Not bad, kid. How are you?
0:19:28 > 0:19:30- I'm fine. - You're not on a call, are you?
0:19:30 > 0:19:31- Sorry.- No, I'm not. No.
0:19:31 > 0:19:34I didn't want to disturb. Come on, we're off.
0:19:34 > 0:19:37- We're off?- Well, you might as well.
0:19:37 > 0:19:39We've poulet breast-three ways.
0:19:39 > 0:19:42We've got chicken noodle soup, we've got the thighs...
0:19:42 > 0:19:44Stuffed with stuffing!
0:19:44 > 0:19:47And we've got the breasts with a citrus crust and latkes. Come on!
0:19:50 > 0:19:53These birds are definitely worth a fine three-course meal.
0:19:53 > 0:19:59- Alfresco, mind.- And we're serving them the best chicken money can buy in three fabulous ways.
0:19:59 > 0:20:06A fine chicken noodle soup, citrus-crusted chicken breast and chicken thighs stuffed
0:20:06 > 0:20:09with parsley and thyme with potato latkes on the side.
0:20:09 > 0:20:13Here we go. Four soups.
0:20:13 > 0:20:14Madam.
0:20:15 > 0:20:19- Lovely, thank you. - You're very welcome, darling.
0:20:19 > 0:20:22Well, bon apetito. I hope you like it.
0:20:22 > 0:20:26SONG: Every Day Is Christmas
0:20:26 > 0:20:30- What do you think? - I think it's very nice, very tasty.
0:20:30 > 0:20:33- It's lovely. - The best soup I've ever had.
0:20:33 > 0:20:34Right, time for the mains.
0:20:35 > 0:20:37ALL: Wooh!
0:20:37 > 0:20:40Here we go.
0:20:40 > 0:20:41The other two dishes.
0:20:50 > 0:20:52Have you tasted that breast?
0:20:52 > 0:20:55- That is a lovely breast.- Isn't it? - What do you think, Lucy?
0:20:55 > 0:20:57It's great. You can taste the difference.
0:20:57 > 0:21:00- I'm a fan of Nando's, but you've done a good job. - Thank you very much.
0:21:16 > 0:21:19We're going to the Olympic Park in London, where 7,000 builders
0:21:19 > 0:21:22are busy preparing the site for the main event in 2012.
0:21:22 > 0:21:27And if you've been keeping up with us, you should be able to guess why.
0:21:37 > 0:21:40There can be no more symbolic five golden rings
0:21:40 > 0:21:44than the five Olympian rings. The rings that bind the world.
0:21:44 > 0:21:46Yes, in that sort of swimmy sort of runny, shot-putty sort of way.
0:21:46 > 0:21:52Yes. In honour of this, we are creating the five golden rings.
0:21:52 > 0:21:54- Big pretzels!- Giant pretzels.
0:21:54 > 0:21:59Come on! And we've found five builders who have agreed to sing for their brekkie.
0:21:59 > 0:22:05# Five gold rings! Four calling birds, three French hens
0:22:05 > 0:22:10# Two turtle doves and a partridge in a pear tree. #
0:22:10 > 0:22:12OK, look, they're not The Temptations,
0:22:12 > 0:22:13but the crowd loved them.
0:22:13 > 0:22:17Now, we've got something dead simple to go with our pretzels.
0:22:17 > 0:22:20Because with all the rich food people tend to eat over Christmas,
0:22:20 > 0:22:24you don't want to do extravagant things with your breakfast now, do you?
0:22:24 > 0:22:28So, we've revived an old classic, corned beef hash, and combined
0:22:28 > 0:22:32with the perfect poached egg, it's a great start to the day.
0:22:32 > 0:22:34But first, the pretzels.
0:22:34 > 0:22:38And like all good breads, it's how you begin which is key.
0:22:38 > 0:22:40Good breads are done with a starter
0:22:40 > 0:22:45or a poolish or a sponge, which is basically a kind of,
0:22:45 > 0:22:48a fermenting gloop, which will make you have
0:22:48 > 0:22:50a more tasty, chewier bread.
0:22:50 > 0:22:54So take half a kilo of flour, bread flour.
0:22:54 > 0:22:55Put it into a bowl.
0:22:55 > 0:22:59Normally when we cook it's kind of like a bit of this, bit of that.
0:22:59 > 0:23:00But baking, it's alchemy.
0:23:00 > 0:23:04So to the half kilo of flour, sachet of dried yeast
0:23:04 > 0:23:07and about 680, 700ml of warm water.
0:23:07 > 0:23:12Just stir this till it's nice and smooth. Cover with cling film.
0:23:12 > 0:23:17Leave this to one side in a draft-free place for about two, four, six, eight hours.
0:23:17 > 0:23:20Whatever you fancy. Until it's all bubbled up.
0:23:20 > 0:23:22It's a bit cold here. We might be here a while.
0:23:22 > 0:23:24- Aye.- Great. Shall we go for a wander?
0:23:24 > 0:23:26Aye, I'm dying for a look round.
0:23:26 > 0:23:29# Old Mr Pringle is soon going to jingle
0:23:29 > 0:23:33# The bells that'll tingle all your troubles away. #
0:23:33 > 0:23:36Look, dude, where hopes are dashed and dreams are made, look.
0:23:36 > 0:23:39The Aquatic Centre, the 2012 Olympic village.
0:23:39 > 0:23:41Come on, swim like you mean it, dude, swim.
0:23:43 > 0:23:45That is going to be that.
0:23:45 > 0:23:49- The Aquatic Centre.- It's a wonderful feat of engineering, actually.
0:23:49 > 0:23:52I mean, when you stand here and take in the scale of it, it's truly...
0:23:52 > 0:23:56I kind of, I've got a flush of national pride, actually.
0:23:56 > 0:24:00- Yes.- Isn't it?- Do you know, if you were in the Olympics, which event would you go for?
0:24:00 > 0:24:02Shot put. What about you?
0:24:02 > 0:24:04- Parallel bars.- Pa, pa...
0:24:04 > 0:24:07'That's in a parallel universe, mind you.'
0:24:07 > 0:24:10'Anyway, from fantasy back to reality.'
0:24:10 > 0:24:12Although you could spend a day marvelling
0:24:12 > 0:24:14at the sites around the Olympic Park,
0:24:14 > 0:24:18we've got a breakfast to cook for five strapping lads.
0:24:18 > 0:24:19- Look at that. - Have a look at this.
0:24:19 > 0:24:23It is a living, breathing organism.
0:24:23 > 0:24:26- Talk to me, talk to me! - Wool-op, bloob-bloob, bloob-bloob.
0:24:26 > 0:24:30I want to be in a giant pretzel, that's what I want.
0:24:30 > 0:24:37After two hours, our bread starter has risen to a fermenting, globular mass.
0:24:37 > 0:24:38Take the bowl like that.
0:24:38 > 0:24:42Now put in another half kilo of flour.
0:24:45 > 0:24:49Four teaspoons of salt. Just to temper that, a teaspoon of sugar.
0:24:49 > 0:24:51So that's your dry goods.
0:24:51 > 0:24:53Give that a whisk round.
0:24:53 > 0:24:59- Just one tablespoon of olive oil. - And that makes it chewy and ooh...
0:24:59 > 0:25:03Now, look, this is the living, breathing beast.
0:25:03 > 0:25:06You add that to the flour, the salt, the sugar, the olive-oil.
0:25:06 > 0:25:10Now that a living, breathing beast is the centre of the universe at the minute.
0:25:10 > 0:25:12It's life. We have created life.
0:25:12 > 0:25:15So put your doo-dah down
0:25:15 > 0:25:20and just let it work, to knead for seven minutes at a low speed.
0:25:20 > 0:25:23So, after seven minutes
0:25:23 > 0:25:26we have a nice ball of dough.
0:25:26 > 0:25:28It is a soft dough, a workable dough.
0:25:28 > 0:25:33With bread, the softer the dough, generally, the better the bread.
0:25:33 > 0:25:34Look at that.
0:25:34 > 0:25:35Over to you.
0:25:35 > 0:25:37Shine a light!
0:25:37 > 0:25:41Yes, look at that. It's a good way to tell, sticks to your palms.
0:25:41 > 0:25:43How the bakers do it, they go like this.
0:25:43 > 0:25:44Go on, mate. Go on.
0:25:47 > 0:25:51And here is Barnes Wallis's bouncing bomb.
0:25:51 > 0:25:52Don't play with your food.
0:25:52 > 0:25:55Now there's enough dough there to make two giant pretzels.
0:25:55 > 0:25:57So we need to roll that out, basically,
0:25:57 > 0:25:59until it's the length of the table.
0:26:01 > 0:26:03Now to tie a pretzel.
0:26:03 > 0:26:06Yes, David.
0:26:06 > 0:26:08Take that up like that.
0:26:08 > 0:26:10Think like a tie.
0:26:10 > 0:26:12Take it like that.
0:26:12 > 0:26:14Figure-of-eight. Plop it down.
0:26:14 > 0:26:17And what does that look like? A giant pretzel!
0:26:17 > 0:26:21Cover it with cling film, and leave it to rest again for
0:26:21 > 0:26:26about 20 minutes, half an hour, and it will indeed swell up even more.
0:26:26 > 0:26:29And repeat said process five times.
0:26:38 > 0:26:41Once the pretzels have risen, we are coating them with an eggy wash,
0:26:41 > 0:26:44sprinkling poppy or sesame seeds on the top,
0:26:44 > 0:26:46and finishing them off with a pinch of salt.
0:26:46 > 0:26:52Now just bake them in a hot oven, 200-220 degrees centigrade for
0:26:52 > 0:26:57about half an hour, until they are golden and just lush.
0:26:57 > 0:27:03To make the corned beef hash, first we are caramelising an onion
0:27:03 > 0:27:07in butter, then we are adding the potatoes and the corned beef
0:27:07 > 0:27:10and letting them cook until crisp.
0:27:10 > 0:27:12I tell you a good word for this - moulder.
0:27:12 > 0:27:18You want your your corned beef hash to moulder away for about an hour.
0:27:18 > 0:27:21Once the hash is cooked down, we are adding Worcester sauce,
0:27:21 > 0:27:22parsley and seasoning to taste.
0:27:22 > 0:27:25Now ladies and gentlemen, never ever
0:27:25 > 0:27:30will your poached eggs go snotty or like Doctor Who monsters
0:27:30 > 0:27:33ever again. Your poached eggs are going to be perfect.
0:27:33 > 0:27:40To the poaching liquor water, add a small dash of vinegar.
0:27:40 > 0:27:44You take the egg in its shell and you plunge this
0:27:44 > 0:27:48in boiling water for 20 seconds.
0:27:48 > 0:27:51So by plunging the egg into the boiling water
0:27:51 > 0:27:54it just jellies it a little bit and it stops exploding.
0:27:54 > 0:27:56Egg-sploding!
0:27:56 > 0:27:57Egg-sactly!
0:27:59 > 0:28:03Now break this into a saucer.
0:28:03 > 0:28:06So give that water swirl as well to create a little whirlpool.
0:28:06 > 0:28:09And look at that! All of the white bits, it's like a cyclonic effect,
0:28:09 > 0:28:11are just wrapping round the yolk.
0:28:11 > 0:28:14And you have an absolutely perfect poached egg.
0:28:24 > 0:28:26- Hey, here we go, boys. - Here you are, lads.
0:28:33 > 0:28:36So, boys, what do you think of the corned beef hash?
0:28:36 > 0:28:37- Lovely, mate.- Lovely.
0:28:37 > 0:28:40Right lads, no corned beef hash for you boys.
0:28:40 > 0:28:44What do you think about the pretzels and the way the eggs are cooked?
0:28:44 > 0:28:47- Very nice.- Good. You can do us some more if you want.
0:28:47 > 0:28:49Yeah, do some more, mate.
0:28:54 > 0:28:56How's it going, Stevie?
0:28:56 > 0:28:58Very nice, very nice.
0:28:58 > 0:29:02- Where did that go? - This bread is warm!
0:29:02 > 0:29:08The pretzels were fantastic, the corned beef hash was brilliant, the eggs were perfect, the lads loved it.
0:29:08 > 0:29:11That's breakfast sorted. What about the main event?
0:29:11 > 0:29:14I mean, there's got to be an alternative to turkey.
0:29:14 > 0:29:18Goose! We could have goose. I always want goose on Christmas Day and I never get it.
0:29:18 > 0:29:21It's always a big argument in our house.
0:29:21 > 0:29:24Well, I know a saucy old goose that I think's well worth a gander.
0:29:28 > 0:29:31'Forget about trying to find six geese a-laying, Kingy -
0:29:31 > 0:29:35'we're off to meet Mother Goose, the famous pantomime dame.'
0:29:35 > 0:29:38# On the sixth day of Christmas my true love sent to me
0:29:38 > 0:29:42# Six geese a-laying, five go-old rings
0:29:42 > 0:29:46# Four calling birds, three French hens, two turtle doves
0:29:46 > 0:29:50# And a partridge in a pear tree. # Mwah!
0:29:51 > 0:29:57'Ah, yes, dude, and I finally get to cook a traditional roast goose with all the trimmings.
0:29:57 > 0:30:02'So if you fancy something different to turkey this year, goose is a great alternative.
0:30:02 > 0:30:04'Ah, big frocks and food.
0:30:04 > 0:30:07'What could be better?'
0:30:10 > 0:30:12Oh, wow, this is magical.
0:30:12 > 0:30:16All those Christmas pantos, all those glowing, rosy faces.
0:30:16 > 0:30:18The tears, the laughter, dude.
0:30:18 > 0:30:21Talking of which - goose, we've got one to cook.
0:30:21 > 0:30:24We have, and we've also got its mother to meet.
0:30:25 > 0:30:27Oooh...!
0:30:27 > 0:30:30'Oh, I can't believe it, Si, we're meeting Mother Goose herself!
0:30:30 > 0:30:33'Yes, one of the most famous panto dames.
0:30:33 > 0:30:36'For the six geese a-laying, Mother Goose will be playing.
0:30:36 > 0:30:39- 'Oh, Gawd, he's off. - 'Well, it is panto.'
0:30:46 > 0:30:50This has got to be the spookiest kitchen we've ever cooked in.
0:30:50 > 0:30:53- Underneath the stage. - It's full of theatricality,
0:30:53 > 0:30:57the smell of greasepaint, the whiff of the limelight. It's all here.
0:30:57 > 0:30:58- Goose.- Goose.
0:30:58 > 0:31:00Baste! Season!
0:31:03 > 0:31:04Where's the salt, dude?
0:31:04 > 0:31:07- It's behind you!- Oh, man.
0:31:07 > 0:31:09No, over there.
0:31:09 > 0:31:13- You've got panto Tourette's, you! - Oh, no, I haven't!
0:31:14 > 0:31:17In the oven. Four hours.
0:31:17 > 0:31:19'And it's that simple.
0:31:19 > 0:31:24'Now, before we all tuck into our festive meal, Mother Goose is going to teach us how to be panto dames.
0:31:24 > 0:31:26'It's frocks and make-up for us.
0:31:26 > 0:31:29'Ooh, I've always wanted to dress up like Pat Butcher.'
0:31:29 > 0:31:34Now, I couldn't decide which colour to give you, chuck, so you've got the lot.
0:31:37 > 0:31:39That's better. Look at that.
0:31:39 > 0:31:42Whatever happened to The Beverley Sisters, eh?
0:31:43 > 0:31:47Forget your names, I'm going to give you panto names now.
0:31:47 > 0:31:49Daveria and Simonella!
0:31:53 > 0:31:57Oh, I'm so glad that you two are here, I've spent so long on my own.
0:31:57 > 0:32:01It'll be the first Christmas I've had with company for ages.
0:32:01 > 0:32:02Let's make some scones.
0:32:02 > 0:32:06- Oh, no, I won't, I've no currants. - I've got some, Mother.
0:32:06 > 0:32:10- Where did you find these?- I got them from behind the rabbit hutch!
0:32:10 > 0:32:13Oh, you terrible tyke!
0:32:13 > 0:32:17I've nothing left. I'm not Mother Goose any more, I'm Mother Hubbard.
0:32:17 > 0:32:21Don't worry, Mother. We've got a fantastic festive feast.
0:32:21 > 0:32:23Ooh!
0:32:23 > 0:32:24APPLAUSE
0:32:37 > 0:32:40- Ooh, should I carve? - Ooh, you can be Mother.
0:32:40 > 0:32:42- Beautiful, that.- Look at that.
0:32:42 > 0:32:44Crispy skin, breast.
0:32:44 > 0:32:46I think we can cook better than we can panto.
0:32:46 > 0:32:50I'll tell you what. Don't give up your day jobs, will you?
0:32:50 > 0:32:52Very good.
0:32:52 > 0:32:54- This is one tradition I love. - Brilliant.
0:32:56 > 0:32:59- I'll do that way.- You do that ways. - I'll get that one.
0:32:59 > 0:33:00I'll do this way.
0:33:00 > 0:33:03- ALL:- One, two, three!
0:33:03 > 0:33:06Ooh, Merry Christmas and I nearly lost my...Sycle.
0:33:10 > 0:33:14'Even though I do love a frock, it's time for us to ditch the outfits.
0:33:14 > 0:33:17'But we're keeping some of the leftover goose for our next dish.
0:33:17 > 0:33:21'Now, for the next line in the song, seven swans a-swimming,
0:33:21 > 0:33:24'we've struck it lucky, and we'll be lapping it up later.
0:33:24 > 0:33:28'But first, there's another festive tradition that I want to take part in.
0:33:28 > 0:33:32'And we've collected lots of goose fat just for the occasion.'
0:33:38 > 0:33:42- I'm all pantoed up! I love that, it's brilliant!- Right, what's next?
0:33:42 > 0:33:43Seven swans a-swimming.
0:33:43 > 0:33:46We've got the swans and the swimming. Fancy a swim?
0:33:46 > 0:33:47Absolutely not. No. What?
0:33:47 > 0:33:49You cover yourself in goose fat.
0:33:49 > 0:33:54It's a great British Christmas tradition, from the Irish Sea to The Serpentine.
0:33:54 > 0:33:57Everybody's doing it. Layer of goose fat, go for a swim.
0:33:57 > 0:33:58- Absolutely not.- Come on.
0:33:58 > 0:34:01- No.- Just a dip. - I'll tell you what, though.
0:34:01 > 0:34:04I will grease your bearings in a sort of goose grease sort of way.
0:34:04 > 0:34:07And when you go in, I will stand on the side to see you don't drown,
0:34:07 > 0:34:11- because it's health and safety, you see.- Oh, I feel so safe.
0:34:12 > 0:34:14Hurry up. Oh, man, there's loads of folk.
0:34:14 > 0:34:16Keep me decent. Keep me decent.
0:34:16 > 0:34:20You see, allegedly, it keeps you warm and you just don't feel the chill it's all.
0:34:20 > 0:34:22You're mad. You're mad.
0:34:25 > 0:34:29Now... So, no self-administration. Right.
0:34:29 > 0:34:32I don't know how else to do it, dude.
0:34:34 > 0:34:36God, that's cold.
0:34:36 > 0:34:37Give us it here.
0:34:37 > 0:34:42Lift your choller up. Ooh, my Gawd, it's like a self-basting turkey.
0:34:42 > 0:34:44- Call me Butterball. - Turn round. Turn round.
0:34:44 > 0:34:52The thing is, people say that you lose most of the heat out of your head. Well, this isn't true.
0:34:52 > 0:34:55You know where you lose most of the heat, don't you? I'll show you.
0:34:55 > 0:34:58- Out your butt crack! - Ahh!
0:34:59 > 0:35:01Be all right.
0:35:01 > 0:35:04- OK...- Glasses.- Right.
0:35:04 > 0:35:05Go, dude, go!
0:35:05 > 0:35:08See if it works!
0:35:14 > 0:35:17It's lovely.
0:35:17 > 0:35:21# Born free, as free as the wind blows...
0:35:21 > 0:35:24It's supposed to be swans a-swimming, dude, elegant!
0:35:24 > 0:35:26Lovely. You know?
0:35:33 > 0:35:37- Does it work?- No...- Not really.
0:35:39 > 0:35:42- Takes your breath away. - I'm not surprised.
0:35:42 > 0:35:44Have you got something nice to warm me up?
0:35:44 > 0:35:48Don't worry, dude. It'll be ready for you when you come back.
0:35:49 > 0:35:51Thank you.
0:35:52 > 0:35:54It doesn't work.
0:35:59 > 0:36:02'Over Christmas there's always leftovers.
0:36:02 > 0:36:06'If you're clever, you can make something even more interesting and tasty than the original.
0:36:06 > 0:36:09'And using leftovers is low-effort deliciousness.
0:36:09 > 0:36:14'So, I'm going to prepare a leftover goose risotto.
0:36:14 > 0:36:21'Ideal for Boxing Day lunch - or, if like Dave you've just frozen your bits off by taking a festive swim.'
0:36:21 > 0:36:26'First, I'm sweating some onions in olive oil, and adding a few cloves of chopped garlic.
0:36:30 > 0:36:33'After sauteing a small bowl of Arborio risotto rice,
0:36:33 > 0:36:36'I'm adding hot vegetable stock,
0:36:36 > 0:36:39'stirring all the time until the liquid is absorbed.'
0:36:40 > 0:36:42Phwooar!
0:36:42 > 0:36:46Talk about going south for the winter. Everything's gone north!
0:36:46 > 0:36:47That smells great.
0:36:47 > 0:36:51- Hey, man, it's smashing. Will you stick the mushers on for us?- Yes.
0:36:52 > 0:36:58'Whilst the mushrooms are cooking away, I'm adding green peppercorns which have been soaked in brine.
0:36:58 > 0:37:03'Then, I'm going to keep adding the hot stock, and stirring until the rice is cooked.'
0:37:03 > 0:37:07How are you feeling? Are you still frozen to the bone?
0:37:07 > 0:37:11I'm feeling a bit kind of...clammy.
0:37:11 > 0:37:13Did you get the goose grease off?
0:37:13 > 0:37:17As much... But I tell you what, I won't need to moisturise for a bit.
0:37:20 > 0:37:25- Yes.- It's lovely, because the green peppercorns have just gone through the rice of the risotto.
0:37:25 > 0:37:30The risotto, you don't want a bite to it, you don't want it al dente, not in our opinion anyway.
0:37:30 > 0:37:34Some people like it, we don't. But you want it to still have a structure.
0:37:34 > 0:37:38The rice grain to still have a structure - when you bite through it, it's just soft.
0:37:38 > 0:37:40It is al punto. Just at that point.
0:37:40 > 0:37:43Stir the mushrooms in.
0:37:43 > 0:37:46Oh, yes!
0:37:46 > 0:37:48- Goose!- Goose!
0:37:48 > 0:37:51What we're going to do, we'll put the goose in and what we're doing is
0:37:51 > 0:37:55we want to keep the integrity of the grain, so we're folding it in.
0:37:55 > 0:37:58We're not stirring it in, we're folding it. OK?
0:37:58 > 0:38:00Parmesan cheese, a good Parmesan.
0:38:00 > 0:38:03Pecorino's good as well, if you don't want it quite so sharp.
0:38:03 > 0:38:06I think it's about ready for some butter.
0:38:06 > 0:38:07Lovely.
0:38:07 > 0:38:10To finally finish it off, some fresh herbs.
0:38:10 > 0:38:12Got some sage, some tarragon, some chives,
0:38:12 > 0:38:16some parsley, basically anything you've got in your window box.
0:38:16 > 0:38:19That's it. That's your risotto. It's done, it's finished.
0:38:19 > 0:38:23Just serve that with a really, really nice salad.
0:38:23 > 0:38:29# On the seventh day of Christmas my true love sent to me
0:38:29 > 0:38:32# Seven swans a-swimming... #
0:38:32 > 0:38:39'But after such a gorgeous meal, it's time for us to conclude our search for seven swans a-swimming.'
0:38:40 > 0:38:42- Come on, mate.- Let's go, dude.
0:38:42 > 0:38:47- There's nothing like a good pint at the end of a perfect day. - You're not wrong.
0:38:47 > 0:38:50# And a partridge in a pear tree... #
0:38:50 > 0:38:54- Just the job.- Hello, lads. - Steve, how are you?
0:38:54 > 0:38:56We're here for a purpose, aren't we?
0:38:56 > 0:39:02This is our Severn Swans, and pretty soon we're going to be swimming in it(!)
0:39:02 > 0:39:04I...am going to be swimming in it.
0:39:04 > 0:39:07You however, are playing Rudolph, and driving.
0:39:09 > 0:39:13Severn Swans A-Swimming Ale. Cheers.
0:39:13 > 0:39:15- Merry Christmas.- Merry Christmas. Cheers.
0:39:17 > 0:39:22# On the seventh day of Christmas my true love sent to me
0:39:22 > 0:39:25# Seven swans a-swimming, six geese a-laying
0:39:25 > 0:39:31# Five go-old rings
0:39:31 > 0:39:36# Four calling birds, three French hens, two turtle doves
0:39:36 > 0:39:44# And a partridge in a pear tree. #
0:39:45 > 0:39:49Beautiful! Beautiful.
0:39:49 > 0:39:53- That'll do for me. - It's better than the jukebox, dude.
0:39:58 > 0:40:04'The next stage of our musically inspired odyssey has brought us to rural Gloucestershire.
0:40:04 > 0:40:06'And the next line of the song...
0:40:06 > 0:40:10# On the eighth day of Christmas my true love sent to me
0:40:10 > 0:40:12# Eight maids a-milking... #
0:40:12 > 0:40:17'..has inspired us to come up with a great alternative to the traditional Christmas pud.
0:40:17 > 0:40:23'Big slabs of Christmas pud after turkey and all the trimmings aren't everybody's cup of tea.
0:40:23 > 0:40:28'So we've created a spicy pannacotta, made with raisins and festive spices.
0:40:28 > 0:40:33'Yes, mate, it's got all those Christmassy flavours but it's modern, light and sexy!
0:40:33 > 0:40:40- 'Bit like us, dude. - 'But the key ingredient is lots and lots of fresh cream.'
0:40:40 > 0:40:44Yee-ha, partner! Oh, there's only one place to go for cream.
0:40:44 > 0:40:46That's our Jess. It's the best there is, man.
0:40:46 > 0:40:53'Jess helps run the family farm, and she's lots of lovely dairy cows which she calls her ladies.'
0:40:53 > 0:40:55# Eight maids a-milking... #
0:40:55 > 0:40:57- Well, we've got one. - I know, but she's a belter.
0:40:57 > 0:41:00Absolutely. It's our Jess. How big's your farm, Jess?
0:41:00 > 0:41:03- It's 220 acres.- Are you married?
0:41:03 > 0:41:07- No, no, not yet!- You are now! - It's a rural idyll, isn't it?
0:41:07 > 0:41:10- It is a gorgeous place, yeah.- What makes good milk and cream, Jess?
0:41:10 > 0:41:13I think, as fresh as you can get.
0:41:13 > 0:41:17Cows that are happy, graze in pasture in the summer,
0:41:17 > 0:41:20and in the barns in the winter but on clover silage.
0:41:20 > 0:41:24Happy cows make good milk. The ladies here are very happy.
0:41:25 > 0:41:31'And those happy ladies make great cream, so let's go and produce pudding perfection.'
0:41:31 > 0:41:33Look! Behind you.
0:41:33 > 0:41:36And there's the ladies who make this all possible.
0:41:36 > 0:41:40Merry Christmas, girls! And thank you for your donation.
0:41:40 > 0:41:44And this is what we're using, liquid gold.
0:41:44 > 0:41:48If this was oil...that'd be Texas.
0:41:48 > 0:41:52Start off with about 500ml, a pint in old money, of the girls' finest.
0:41:52 > 0:41:56- It's just so luxurious. - Look at the way that pours.
0:41:56 > 0:41:57It's so Christmas.
0:41:57 > 0:42:05Our trick with the pannacotta, just to give it that little extra Christmas feel to it, is some rum.
0:42:05 > 0:42:07Now, how do we apply the rum, I hear you cry?
0:42:07 > 0:42:13- What are they?- With raisins. Rum and raisins, classic combination.
0:42:13 > 0:42:16Pour in a little bit of rum, just to rehydrate those raisins.
0:42:16 > 0:42:20- Look at that.- If you leave them for an hour or two, they'll swell up.
0:42:20 > 0:42:24And they'll be huge. Little balls of flavour bombs.
0:42:24 > 0:42:29And then when you bite into them, they release that sweet...
0:42:29 > 0:42:33If you're worried about the alcohol, you can rehydrate them with orange juice,
0:42:33 > 0:42:36if you're non-alcoholic or you don't want your kids to have a bit of rum.
0:42:36 > 0:42:45Gelatine. We found out, by great experimentation, trial, tribulation, 3.5 sheets of gelatine works well.
0:42:46 > 0:42:51Put 3.5 sheets in some cold water until it goes flaccid.
0:42:51 > 0:42:55By flaccid we mean, gets a bit of a wobble on. Soft, loose.
0:42:55 > 0:42:57While we're waiting for that to go...
0:42:57 > 0:43:01- let's put the cream on to warm. - Why not?- What does pannacotta mean?
0:43:01 > 0:43:03It means "cooked cream", you know!
0:43:05 > 0:43:10When we invented this dish, we thought, what are the flavours of Christmas? We thought...
0:43:10 > 0:43:11ginger.
0:43:11 > 0:43:13It's got to be, hasn't it?
0:43:13 > 0:43:17A bit of ginge, warming spice, nice on those cold nights.
0:43:17 > 0:43:22Ground allspice. For that perfect Christmas puddingesque-ness.
0:43:22 > 0:43:25Do you know, I think this is our best dish we've ever done.
0:43:25 > 0:43:27It's simple enough, isn't it?
0:43:27 > 0:43:29But we've done some belters.
0:43:30 > 0:43:31Cinnamon.
0:43:31 > 0:43:34And nutmeg. Freshly grated.
0:43:34 > 0:43:38You're going to get a lovely speckle in your pannacotta.
0:43:38 > 0:43:42To the speckle, add four tablespoons of caster sugar.
0:43:42 > 0:43:44Uno...
0:43:44 > 0:43:47Rudolph, Donner, Blitzen!
0:43:47 > 0:43:51The cream, the Christmas spices, the sugar are coming to a boil.
0:43:51 > 0:43:53It needs to come to a boil.
0:43:53 > 0:43:59Don't forget, you need to simmer it nice and gently for three minutes.
0:43:59 > 0:44:01Take it off the heat, then put the gelatine in.
0:44:01 > 0:44:05The gelatine...is now limp.
0:44:05 > 0:44:08Look at that. And just pour that in.
0:44:09 > 0:44:13Now, just bung in the rum-soaked raisins.
0:44:13 > 0:44:16And seeing as Dave's driving,
0:44:16 > 0:44:19and I'm on the back being Santa Claus...
0:44:19 > 0:44:21You've earned it. That is going to be good.
0:44:25 > 0:44:27Leave that out for Santa.
0:44:27 > 0:44:30You know - at Christmas Eve, with his carrot?
0:44:33 > 0:44:37That's well mixed, isn't it? We just need to fill the moulds.
0:44:37 > 0:44:42It can be a mould of choice, it can be non-stick, sticky. We'll show you how to get them out.
0:44:42 > 0:44:45But these are just classic moulds, nothing fancy.
0:44:45 > 0:44:48Just the ones you use for steak and kidney puddings.
0:44:48 > 0:44:51- Look at the texture of this. - It's like Anaglypta.
0:44:51 > 0:44:55The raisins have gone to the bottom of the jug.
0:44:55 > 0:44:58We will rake them out and distribute them evenly.
0:44:58 > 0:45:01Remember, these are flavour bombs.
0:45:01 > 0:45:04Look at that... Oh, man.
0:45:05 > 0:45:07Now, just let that cool completely.
0:45:07 > 0:45:08Stick it in the fridge.
0:45:08 > 0:45:12It'll set solid, and honestly, if you cook nothing else this Christmas
0:45:12 > 0:45:17you've seen on the telly, please cook this one. It's brilliant.
0:45:17 > 0:45:19Oh, and into the fridge!
0:45:28 > 0:45:33'Now, once the pannacotta has set, put hot water in a bowl and place the moulds in the water.
0:45:34 > 0:45:38'Leave for a few seconds so the pannacotta becomes loose, and then serve.
0:45:38 > 0:45:42'We're trying out this fantastic dish on Jess, her dad and a friend
0:45:42 > 0:45:47'to see if they too are bowled over by our gorgeous festive pudding.'
0:45:48 > 0:45:53Here we go. The spicy Christmas rum and raisin pannacotta. Let me know what you think.
0:45:53 > 0:45:56- Lovely job.- Made with your cream!
0:45:57 > 0:45:58Absolutely beautiful.
0:45:58 > 0:46:02So, do you think that's a good alternative to your regular Christmas pudding?
0:46:02 > 0:46:06- Definitely.- Definitely. Lighter after you've eaten too much at Christmas.
0:46:06 > 0:46:10- It's rich and delicious... - I'm glad you said that.
0:46:10 > 0:46:13Cos you're all set next to the well.
0:46:13 > 0:46:16"What do you mean you didn't like it?!"
0:46:17 > 0:46:21I think it's got the lot. It's got the spices, it's got the rum and raisins...
0:46:21 > 0:46:24It's amazing, probably cos it's cooked by you guys,
0:46:24 > 0:46:27or because it's used our cream. Do you think it made a difference?
0:46:27 > 0:46:30I think it does. The dish is pretty simple to prepare.
0:46:30 > 0:46:34- Yeah.- It's good, if you just buy the best ingredients you can afford.
0:46:34 > 0:46:36And it does make a difference.
0:46:37 > 0:46:41'Now at Christmas, after dessert, comes the entertainment!'
0:46:41 > 0:46:45# On the eighth day of Christmas my true love sent to me
0:46:45 > 0:46:49- # Eight maids a-milking - # Seven swans a-swimming... #
0:46:49 > 0:46:53'Don't laugh, you lot! Even the Cheeky Girls made it to the charts.
0:46:53 > 0:46:57'Sadly, it's time to bid farewell.'
0:46:57 > 0:47:00# On the ninth day of Christmas my true love sent to me
0:47:00 > 0:47:03- # Nine ladies dancing - # Eight maids a-milking
0:47:03 > 0:47:05- # Seven swans a-swimming - Six geese a-laying
0:47:05 > 0:47:07# Five gold rings... #
0:47:07 > 0:47:11Oh, that's better! Drank too much milk.
0:47:11 > 0:47:16Never mind, Si - off we go up to Sunderland, where there's lords a-leaping, and ladies dancing!
0:47:16 > 0:47:17No, dude, actually we're not.
0:47:17 > 0:47:21- Why ever not?- Well, because we've already filmed it.
0:47:21 > 0:47:23Yeah, but they'll never know.
0:47:23 > 0:47:27I know, but you can't deceive wor viewing public, can you!?
0:47:27 > 0:47:29Si, they'll never realise.
0:47:29 > 0:47:31But they will, because we filmed it
0:47:31 > 0:47:34before I had my accident, before I had my limp,
0:47:34 > 0:47:36- and I was forced to, you know...- So?
0:47:36 > 0:47:38What's your plan then, smartarse?
0:47:38 > 0:47:43Right. What we do, we head to Scotland for a grand festive finale.
0:47:43 > 0:47:47And in the true traditions of all good food programmes,
0:47:47 > 0:47:49here's one we filmed earlier.
0:47:57 > 0:48:01- Oh, yes, man! - Great theatre, Sunderland Empire.
0:48:01 > 0:48:03All the major rock acts have been here, dude.
0:48:03 > 0:48:05Aye, Gracie Fields. Max Miller.
0:48:05 > 0:48:07No, man, no!
0:48:07 > 0:48:09Zeppelin, Free, Hendrix, the lot.
0:48:09 > 0:48:12But now, it's the Lord Of The Dance's turn.
0:48:12 > 0:48:14Feet Of Flames!
0:48:14 > 0:48:17- And - we're cooking. They're going to be hungry.- They are.
0:48:17 > 0:48:23'Michael Flatley's Lord Of The Dance are on tour and are performing here tonight.
0:48:23 > 0:48:29'That has allowed us to find nine ladies dancing, and ten foot-stomping lords a-leaping.
0:48:29 > 0:48:31'The ninth and tenth lines of the song.'
0:48:31 > 0:48:36# On the tenth day of Christmas my true love sent to me
0:48:36 > 0:48:38- # Ten lords a-leaping - # Nine ladies dancing... #
0:48:40 > 0:48:44'Now we're going to cook a Christmassy beef and ale stew with a leek colcannon.
0:48:44 > 0:48:48'This is a hearty dish you can leave to slow-cook, so you can have a lazy day recovering
0:48:48 > 0:48:53'after all of that partying you've done over the festive period.'
0:48:58 > 0:49:02- Oh... Man. - I'm so looking forward to this.
0:49:02 > 0:49:05I love them. They fly across the stage.
0:49:05 > 0:49:09I know. It's levitation, dude. On a Celtic scale.
0:49:09 > 0:49:14Let's see the critters fly after they've eaten this.
0:49:14 > 0:49:17- He'll be like Dumbo trying to take off.- Jet power.
0:49:17 > 0:49:20What we're going to cook for them, it's like an Irish stew.
0:49:20 > 0:49:24I know it's a bit of a cliche with the Lord Of The Dance, but at Christmas...
0:49:24 > 0:49:26And we've done our colcannon.
0:49:26 > 0:49:29Instead of cabbages and spring onions, we're using leeks.
0:49:29 > 0:49:30So it's a leek colcannon.
0:49:30 > 0:49:35We're going to poach the leeks for the colcannon in some milk.
0:49:35 > 0:49:39Now, in true Delia fashion, like how to boil a potato...
0:49:39 > 0:49:42top tip - poach your potatoes, don't boil them.
0:49:42 > 0:49:43You do get a fluffier mash.
0:49:43 > 0:49:48We're bringing it to the boil. Two minutes, three minutes? And then just leave it.
0:49:48 > 0:49:52Right, step one in the Feet Of Flames stew is seasoned flour.
0:49:52 > 0:49:55- A plastic bag of humble flour. - I'll put the oil in.
0:49:55 > 0:49:58We're going to heat the oil up because what we're doing...
0:49:58 > 0:50:02David's going to show you a trick about how to put
0:50:02 > 0:50:05an even coating of seasoned flour all over your meat.
0:50:05 > 0:50:09Take bully beef - not too much at a time - put it in a plastic bag
0:50:09 > 0:50:12and give it a shake.
0:50:12 > 0:50:15# In a one-horse open sleigh... # Are you getting it?
0:50:15 > 0:50:19Cos the flour and the seasoning will flavour the beef,
0:50:19 > 0:50:22give it a nice golden coating, it also will thicken the stew.
0:50:23 > 0:50:27'Whilst the beef is sizzling away, we're sweating down a chopped onion
0:50:27 > 0:50:31'and some tomato paste before adding this to the meat.
0:50:31 > 0:50:35'Then, deglaze the pan with some lovely Christmas ale.'
0:50:35 > 0:50:38Deglaze - you know all those flavours we've cooked in this pan,
0:50:38 > 0:50:42we're just going to take them off with a bit of moisture, which is our lovely ale.
0:50:42 > 0:50:46See all that! Look at that lovely elixir of flavour.
0:50:47 > 0:50:51Beef and ale, it's a real kind of classic accompaniment -
0:50:51 > 0:50:54beef and ale pie, a stew or just a pint of ale with your beef.
0:50:56 > 0:51:00'Next, we're adding carrots and some chopped celery.'
0:51:00 > 0:51:04Beef stock! Comfortable, luxurious, lovely food.
0:51:04 > 0:51:06Ooh. Look at that.
0:51:06 > 0:51:09And to this - some raisins for that Christmas pudding vibe.
0:51:09 > 0:51:12And what's lovely about it is once you've put them in,
0:51:12 > 0:51:15they'll plump up and you get that little hint of sweetness
0:51:15 > 0:51:16at the back of the beef. It's lovely!
0:51:16 > 0:51:20Another great thing for flavour...
0:51:20 > 0:51:22caraway seeds - about a teaspoon.
0:51:22 > 0:51:24And that's it.
0:51:24 > 0:51:27Put a lid on, and that's one of the best stews you'll ever taste.
0:51:27 > 0:51:29We can get the colcannon ready.
0:51:29 > 0:51:33'To finish the colcannon is dead easy, and because we've poached our potatoes
0:51:33 > 0:51:36'the mash has a lovely velvety texture.
0:51:36 > 0:51:41'This is truly wonderful comfort food.'
0:51:41 > 0:51:48It's time to dance. This time, it's not Michael Flatley - it's going to be us.
0:51:48 > 0:51:52# Christmas time will soon be over, Christmas time will soon be over
0:51:52 > 0:51:56# Christmas time will soon be over, then we'll join the band... #
0:52:29 > 0:52:30That's it!
0:52:31 > 0:52:33ALL: Oi!
0:52:33 > 0:52:35SCATTERED APPLAUSE
0:52:35 > 0:52:39- Oh, sweet Jesus!- That was easy(!) - It's hard work that, isn't it?
0:52:39 > 0:52:43What do you reckon? A couple of months' training, are we up for it?
0:52:43 > 0:52:45I think you're ready for the show tonight.
0:52:45 > 0:52:47Cheers. Dude, leg it!
0:52:48 > 0:52:52'Oh, I don't know about you, Kingy, but I'm cream crackered!
0:52:52 > 0:52:55'It's a good thing cooking's not that energetic, dude.
0:52:55 > 0:52:58'We're just not ready for all this leaping about on a stage.
0:52:58 > 0:53:04'But it's time for us to put the finishing touches to our Feet Of Flame beef stew and leek colcannon.
0:53:04 > 0:53:08'For a touch of Christmas, we're adding chestnuts to our stew
0:53:08 > 0:53:09'and parsley as a garnish.
0:53:09 > 0:53:15'The only thing left to see is what our ladies and lords think of our wonderful yuletide treat.'
0:53:15 > 0:53:16Come on, gang! Grub's up!
0:53:16 > 0:53:18Come on, team!
0:53:19 > 0:53:22Ladies first, gentlemen, ladies first.
0:53:27 > 0:53:30This is it, dude. We were born to be dinner ladies, us!
0:53:36 > 0:53:38- Sir!- Thank you.
0:53:38 > 0:53:42- How is it, girls? All right?- Yeah.
0:53:42 > 0:53:45- Your show will be at half speed tonight.- It's good.
0:53:51 > 0:53:54So, everybody's eaten?
0:53:54 > 0:53:57- Everybody's happy? You like it? ALL:- Yeah.- Good.
0:53:59 > 0:54:02# Christmas time will soon be over, Christmas time will soon be over
0:54:02 > 0:54:06# Christmas time will soon be over, then we'll join the band... #
0:54:11 > 0:54:12'I hope you all enjoyed that.
0:54:12 > 0:54:15'Yeah. I wish I could leap about like that now, you know!
0:54:15 > 0:54:21'Anyway, we've arrived in Scotland and we're heading for Elkie's house in Craigellachie.
0:54:21 > 0:54:26'And Kingy, aren't these surroundings fantastic?
0:54:26 > 0:54:30'Absolutely, dude. It's a fitting location for a grand occasion.'
0:54:32 > 0:54:36# We've got that Christmassy feeling again... #
0:54:36 > 0:54:39Phwooar! We're here.
0:54:39 > 0:54:41It's time for our Highland fling.
0:54:41 > 0:54:43Two days to Christmas left. But the big 'uns!
0:54:43 > 0:54:47There are, dude. And there's a lot of food to prepare. Let's get on!
0:54:47 > 0:54:50# There's happiness in my heart
0:54:50 > 0:54:52# With Christmas on its way
0:54:52 > 0:54:55# With the family all back together again
0:54:55 > 0:54:57# Oh, what a happy day... #
0:54:57 > 0:55:00'For our festive finale, we've decided to prepare
0:55:00 > 0:55:05'all the dishes that we've made throughout our travels and have one big bash.
0:55:05 > 0:55:10'If you remember the last two lines of the song, you'll know we've got a lot of mouths to feed.'
0:55:10 > 0:55:13# Joy to the world and here comes Santa Claus... #
0:55:13 > 0:55:16- That's what you call a Christmas feast.- Look at that!
0:55:16 > 0:55:17Cheers! Merry Christmas.
0:55:17 > 0:55:22The Twelve Days of Christmas on the table.
0:55:22 > 0:55:24'That's right, dude. Christmas isn't just one day.
0:55:24 > 0:55:30'That's why we've created lots of delicious dishes that can be enjoyed throughout the festive season.
0:55:30 > 0:55:35'Yes. For Christmas, Boxing Day, right through to the New Year.
0:55:35 > 0:55:39'And, you can find out about them all on the BBC website.'
0:55:39 > 0:55:40Mmm...
0:55:43 > 0:55:46Ssh. It's Santa!
0:55:46 > 0:55:49No, man, it's not Santa. It's our guests. They're here!
0:55:49 > 0:55:50- SOUND OF BAGPIPES - Come on!
0:55:50 > 0:55:53BAND PLAYS "SCOTLAND THE BRAVE"
0:56:30 > 0:56:32- Merry Christmas!- Fantastic!
0:56:32 > 0:56:33Fantastic!
0:56:35 > 0:56:39# We wish you a merry Christmas, we wish you a merry Christmas
0:56:39 > 0:56:45# We wish you a merry Christmas a happy new year... #
0:56:45 > 0:56:47- Who shouted "sausage"?- Me(!)
0:56:47 > 0:56:49# ..to you and your kin
0:56:49 > 0:56:54# Good tidings for Christmas and a happy new year
0:56:54 > 0:56:58# Oh, bring us some figgy pudding... #
0:56:58 > 0:56:59What about the pickled pears?
0:56:59 > 0:57:01The pears are excellent, Dave. Really good.
0:57:01 > 0:57:05That's our pears with the partridge. A partridge in a pear tree.
0:57:05 > 0:57:07You boys are clever.
0:57:10 > 0:57:14Do you not want to come to my house and make this for me for Christmas Day?
0:57:14 > 0:57:17We could - but d'you know what? We're not going to.
0:57:17 > 0:57:19# ..we wish you a merry Christmas
0:57:19 > 0:57:23# We wish you a merry Christmas and a happy new year... #
0:57:29 > 0:57:34- Guys, when you've finished dinner, can you do us a favour?- ALL:- Yes.
0:57:34 > 0:57:39Well, we've got the 12 drummers drumming, the 11 pipers piping so... can you play us out?
0:57:39 > 0:57:41- ALL:- Yeah!
0:57:43 > 0:57:46BAND PLAYS "THE TWELVE DAYS OF CHRISTMAS"
0:57:50 > 0:57:54MUSIC STOPS 'Hang on to your reindeer, dude. What about the other people we met?
0:57:54 > 0:57:58'I know! I'll tell you what. We should start again and include them all.
0:57:58 > 0:58:00'Yeah, why not? It'd be lush.'
0:58:02 > 0:58:03BAND RESUMES PLAYING
0:58:09 > 0:58:12- # Ten lords a-leaping - # Nine ladies dancing
0:58:12 > 0:58:15- # Eight maids a-milking - # Seven swans a-swimming
0:58:15 > 0:58:19- # Six geese a-laying - # Five go-old rings
0:58:19 > 0:58:22# Four calling birds, three French hens
0:58:22 > 0:58:23# Two turtle doves
0:58:23 > 0:58:28# And a partridge in a pear tree. #
0:58:28 > 0:58:30- BOTH:- Merry Christmas!
0:58:30 > 0:58:32Wa-hey!
0:58:32 > 0:58:35# Magic moments
0:58:36 > 0:58:40# Memories we've been sharing
0:58:40 > 0:58:44# Magic moments
0:58:45 > 0:58:49# When two hearts are caring
0:58:49 > 0:58:53# Magic moments
0:58:54 > 0:58:55# Filled with love. #
0:58:55 > 0:58:57Subtitles by Red Bee Media Ltd
0:58:57 > 0:59:00E-mail subtitling@bbc.co.uk