0:00:05 > 0:00:09I'm Lorraine Pascale and I absolutely love this time of year.
0:00:09 > 0:00:14Long, dark evenings, frosty mornings, and, of course, festive food.
0:00:14 > 0:00:17'But with Christmas almost upon us, are you feeling like
0:00:17 > 0:00:20'the only preparations you've done so far are, well, pretty much zero?
0:00:20 > 0:00:23'Well, all will be OK because I've got some ideas
0:00:23 > 0:00:26'for a Christmas feast you can whip up in no time.'
0:00:27 > 0:00:29So, if you're looking for tasty recipes,
0:00:29 > 0:00:32ideas for entertaining, and scrumptious yuletide goodies
0:00:32 > 0:00:36than my Last Minute Christmas may be just for you.
0:00:58 > 0:01:00Now, I genuinely love this time of year
0:01:00 > 0:01:04when friends and family can come together and celebrate.
0:01:04 > 0:01:07And even though I'm in charge of all the festive arrangements,
0:01:07 > 0:01:10I fully intend to enjoy myself.
0:01:12 > 0:01:16'Traditionally, my dad's the family chef at Christmas.
0:01:16 > 0:01:18'This year, it's my turn to take on the turkey
0:01:18 > 0:01:23'and trimmings for ten and I'm going to be cooking succulent sage and rosemary roast turkey,
0:01:23 > 0:01:25'and I'm serving this with sweet and delicious
0:01:25 > 0:01:27'maple and thyme parsnips,
0:01:27 > 0:01:30'carrots in cinnamon, raisins and walnuts,
0:01:30 > 0:01:33'extra crunchy roast potatoes, and the humble Brussels sprouts
0:01:33 > 0:01:37'is given a makeover with the addition of chestnuts and chorizo.'
0:01:37 > 0:01:40If you've got vegetarians on the guest list or you just want
0:01:40 > 0:01:43something different for a New Year's Eve supper dish,
0:01:43 > 0:01:46then my raised vegetarian nut roast with cranberries
0:01:46 > 0:01:47may be just the dish for you.
0:01:47 > 0:01:50And if you're looking for an alternative to turkey
0:01:50 > 0:01:52or perhaps a new family roast,
0:01:52 > 0:01:55then how about my Yuletide spiced roast lamb?
0:01:55 > 0:02:00All this plus a pretty cool Christmas cake traybake.
0:02:00 > 0:02:03Transformed into a winter wonderland confection
0:02:03 > 0:02:07guaranteed to add the wow factor to your Christmas table.
0:02:07 > 0:02:10If you need some last-minute present ideas with a truly
0:02:10 > 0:02:14personal touch, then how about my edible hamper gifts?
0:02:31 > 0:02:32As usual,
0:02:32 > 0:02:35I've left it too late to book my online Christmas delivery slot.
0:02:39 > 0:02:41So I did the main shop here yesterday
0:02:41 > 0:02:44and now I have to pick up a couple more things.
0:02:50 > 0:02:55Now, I know the supermarket shelves are groaning with mince pies this time of year
0:02:55 > 0:02:57but I do like to make my own at home
0:02:57 > 0:03:00and it really helps me get into the Christmas spirit.
0:03:01 > 0:03:04I'm going to use shop-bought puff pastry
0:03:04 > 0:03:08and mincemeat with a few extras, and a special twist to make them into stars.
0:03:19 > 0:03:23I'm going to spice up my shop-bought mincemeat with some vanilla extract,
0:03:23 > 0:03:26orange zest, and a drop of port.
0:03:27 > 0:03:31And sometimes life's just too short to make your own puff pastry.
0:03:31 > 0:03:35These mince pies are really quite simple.
0:03:35 > 0:03:39Just roll out a square of puff pastry,
0:03:39 > 0:03:42about 30 by 30 centimetres.
0:03:43 > 0:03:46I do like to be quite exact so they all look the same.
0:03:48 > 0:03:51And I like to use a clean metal ruler to do this.
0:03:51 > 0:03:53Just measure...
0:03:54 > 0:03:58..across like that. That's 30 there.
0:04:01 > 0:04:0430...there.
0:04:04 > 0:04:06And then...
0:04:06 > 0:04:08up like that.
0:04:09 > 0:04:14I've seen so many types of different mince pies but not like these.
0:04:14 > 0:04:18They're kind of like Danish pastries.
0:04:18 > 0:04:21But they have that lovely mincemeat filling.
0:04:21 > 0:04:23OK, they're my squares.
0:04:25 > 0:04:27Now, take the square
0:04:27 > 0:04:30and then just cut...
0:04:30 > 0:04:33sort of almost to the centre...
0:04:33 > 0:04:35all the way around.
0:04:36 > 0:04:37Like that.
0:04:40 > 0:04:45And then take the mincemeat, which is smelling beautiful.
0:04:47 > 0:04:52And put a blob in the centre. Not too much, about a tablespoon.
0:04:52 > 0:04:54And then take one egg.
0:04:56 > 0:04:59An egg on puff pastry acts like a sort of glue
0:04:59 > 0:05:02and it gives it a wonderful glaze as well.
0:05:02 > 0:05:04A quick whisk.
0:05:05 > 0:05:11And then just brush all the way around...the edge.
0:05:11 > 0:05:14And then take one corner.
0:05:14 > 0:05:17And fold it into the centre.
0:05:17 > 0:05:18And then...
0:05:19 > 0:05:21..the next and into the centre,
0:05:21 > 0:05:26so I'm taking, sort of, every other corner and folding it.
0:05:26 > 0:05:29A bit of egg glue on top.
0:05:31 > 0:05:33Slide into the baking tray.
0:05:38 > 0:05:40This recipe makes about nine mince pies.
0:05:40 > 0:05:43To finish, cut little stars out of the leftover pastry
0:05:43 > 0:05:45and place on top of each one.
0:05:45 > 0:05:47Then bake in the oven at 200 degrees for about 20 minutes
0:05:47 > 0:05:50or until golden brown.
0:06:07 > 0:06:11OK, so these have been in the oven for about 20, 25 minutes.
0:06:12 > 0:06:15And they're lovely and puffed up and golden brown.
0:06:19 > 0:06:20And smell really good.
0:06:23 > 0:06:28All that's left now is to glaze them with some maple syrup.
0:06:29 > 0:06:32Just give even more flavour.
0:06:35 > 0:06:37Just dab it on like that...
0:06:37 > 0:06:42while it's still warm, it's going to soak into the pastry.
0:06:44 > 0:06:45A few more dabs.
0:06:47 > 0:06:49And then dust them with a little bit of icing sugar.
0:06:49 > 0:06:53Just makes them look nice and Christmassy.
0:06:53 > 0:06:56Really pretty.
0:07:00 > 0:07:01Perfect.
0:07:18 > 0:07:23I'm going to put some of these in the hampers. I've saved some for later.
0:07:23 > 0:07:25And I'm going to have one for myself now.
0:07:25 > 0:07:29And it goes beautifully with my home-made Irish cream.
0:07:29 > 0:07:32And they both taste much better than shop-bought.
0:07:35 > 0:07:38These Irish cream liqueurs
0:07:38 > 0:07:41also make really cool last-minute hamper gifts.
0:07:41 > 0:07:45To make them, simply pour 200ml of double cream into a pan
0:07:45 > 0:07:46and warm slowly.
0:07:46 > 0:07:50Dissolve one or two teaspoons of instant coffee powder into the cream,
0:07:50 > 0:07:54then add 40 grams of grated chocolate.
0:07:55 > 0:08:01Now pour in 350ml of Irish whiskey and stir gently.
0:08:01 > 0:08:03You can leave out the whiskey
0:08:03 > 0:08:05for a non-alcoholic, velvety, warming mochachino.
0:08:05 > 0:08:08Finally, add two cans of condensed milk
0:08:08 > 0:08:10and a good drizzle of vanilla extract.
0:08:12 > 0:08:15Allow the mixture to cool before pouring it into bottles.
0:08:15 > 0:08:18And it's delicious served on the rocks.
0:08:29 > 0:08:32Now, I've done most of my shopping at the supermarket
0:08:32 > 0:08:35but I do like to get my turkey from the butcher.
0:08:44 > 0:08:47- All right, Chris? - Hello. Happy Christmas.
0:08:47 > 0:08:51Happy Christmas to you, too. Now, I left it a bit late again.
0:08:51 > 0:08:53- Have you got a turkey for me? - For how many people?
0:08:53 > 0:08:55Er...about ten.
0:08:55 > 0:08:57- Ten?- Yeah.- OK, I've got...
0:08:59 > 0:09:02Probably about that size you're probably looking for.
0:09:02 > 0:09:05That's perfect. I know I just got lucky.
0:09:05 > 0:09:08Thank you very much, you saved my life.
0:09:08 > 0:09:10But how likely is it that you'd have a turkey, say,
0:09:10 > 0:09:13someone comes rushing in the night before on Christmas Eve?
0:09:13 > 0:09:15You take your luck, if you don't order,
0:09:15 > 0:09:19but, I mean, in general, there's always an option.
0:09:19 > 0:09:22- You have to be a bit flexible. - I've got a big Christmas this year
0:09:22 > 0:09:25but, sometimes, it's just two or three of us.
0:09:25 > 0:09:27What would you recommend for smaller families
0:09:27 > 0:09:30or people on a budget or something like that?
0:09:30 > 0:09:32Usually, most people like the breast of a turkey.
0:09:32 > 0:09:36These are bronzed turkeys. They've got lots of little black stubbles in them.
0:09:36 > 0:09:41Don't let that put you off because these are packed with flavour because they're slow maturing birds.
0:09:41 > 0:09:44The other thing you can do, if there's not so many people,
0:09:44 > 0:09:47get a leg, get your butcher to bone it out, pack a stuffing,
0:09:47 > 0:09:50- you know, sausage meat...- Yeah. - It's a pretty simple dish.
0:09:50 > 0:09:54- Tie it up, roll it, it's lovely.- Nice.
0:09:54 > 0:09:59What would you say are the top three Christmas roasts people are buying?
0:09:59 > 0:10:04- Number one, turkey.- Top of the list. - Goose, number two.- Yep.- And beef.
0:10:04 > 0:10:09- Before people ate turkey, people ate swan.- Ooh.- And Goose.
0:10:09 > 0:10:11I think I'll stick with turkey this year.
0:10:15 > 0:10:17So, that's the turkey sorted
0:10:17 > 0:10:21and the meat eaters in my family will hopefully be very happy,
0:10:21 > 0:10:26but I also want to make something a little bit special for the vegetarians as well.
0:10:26 > 0:10:31So, in my family we have vegetarians and every Christmas they get
0:10:31 > 0:10:35sick and tired of being palmed off with just having the veg.
0:10:35 > 0:10:36So this year,
0:10:36 > 0:10:40I've made a pretty tasty veggie pie.
0:10:40 > 0:10:44Here's the filling. And here's how I made it.
0:10:44 > 0:10:47Carefully toast 600 grams of pecan, cashew
0:10:47 > 0:10:50and hazelnuts in the oven for 10 to 15 minutes.
0:10:52 > 0:10:56Let them cool and blitz them in a food processor.
0:10:56 > 0:10:59Gently fry four finely-sliced leeks in olive oil
0:10:59 > 0:11:04with rosemary, thyme and three cloves of chopped garlic until soft.
0:11:04 > 0:11:08Add 250 grams of finely chopped or blitzed chestnut mushrooms
0:11:08 > 0:11:12and five sage leaves roughly chopped or torn.
0:11:12 > 0:11:15Cook for a further two minutes.
0:11:15 > 0:11:17Take off the heat and leave to cool in a large bowl.
0:11:17 > 0:11:23Mix in the nuts, 150 grams of gruyere cheese and three eggs,
0:11:23 > 0:11:26and combine and season.
0:11:26 > 0:11:30I'm making a type of hot, watercrust pastry,
0:11:30 > 0:11:32the type you get in pork pies.
0:11:32 > 0:11:36I was making it one day - cos you make it with plain flour - and I'd run out,
0:11:36 > 0:11:40so I used half plain and half wholemeal, and it tasted amazing.
0:11:40 > 0:11:45Put 125 grams of plain flour and 150 grams of wholemeal flour,
0:11:45 > 0:11:49plus a pinch of salt and an egg in a bowl.
0:11:49 > 0:11:52Cover the egg with a little bit of flour to protect it.
0:11:52 > 0:11:56I've melted 100ml of water and 80 grams of butter.
0:11:56 > 0:12:00Put it over a low heat and then whack it up and get it bubbling away
0:12:00 > 0:12:02and just as its bubbling, it's ready.
0:12:02 > 0:12:08Pour the liquid over the flour and mix together really quickly until it combines into a dough.
0:12:08 > 0:12:11Roll it out to about half a centimetre thick.
0:12:11 > 0:12:13So I've got this tin.
0:12:13 > 0:12:16It's a seven-inch loose-bottomed tin and it's deep.
0:12:18 > 0:12:20Put it into quarters.
0:12:20 > 0:12:24It doesn't matter about holes, just patch them up after.
0:12:25 > 0:12:28And then take the tin
0:12:28 > 0:12:34and just put the corner in the centre of the tin like that
0:12:34 > 0:12:37and then let it sink...
0:12:38 > 0:12:40..into the tin.
0:12:42 > 0:12:45I'm just easing it gently in.
0:12:45 > 0:12:48I'm going to try and get it so it has nice straight sides,
0:12:48 > 0:12:51so it gets right into the corners.
0:12:53 > 0:12:56And just trim it all the way round.
0:13:03 > 0:13:05So I take my filling
0:13:05 > 0:13:10and just tip half of it in...
0:13:13 > 0:13:14..like that.
0:13:14 > 0:13:17Now, for something a little bit festive
0:13:17 > 0:13:21and for a bit of colour, dried cranberries.
0:13:21 > 0:13:26Just sprinkle them on. You can use apricots or anything like that.
0:13:26 > 0:13:27I like to use cranberries
0:13:27 > 0:13:31so that when you slice it you get that lovely layering effect.
0:13:31 > 0:13:36And then the rest of the topping. It smells really good.
0:13:40 > 0:13:41OK.
0:13:41 > 0:13:44Right. Now I'm going to make the lid.
0:13:44 > 0:13:49I take my offcuts and just roll-out a lid.
0:13:50 > 0:13:54Pop this down on it like that.
0:13:56 > 0:13:58Then cut around.
0:14:02 > 0:14:07You just need one egg to stick the pastry lid on.
0:14:07 > 0:14:09A quick whisk.
0:14:15 > 0:14:19And then just glaze the top so it acts like a glue.
0:14:21 > 0:14:25Then I get my pastry lid, I pop it on top
0:14:25 > 0:14:31and I'm going to seal it or crimp it, so I take my finger and pinch...
0:14:32 > 0:14:34..all the way round like that.
0:14:36 > 0:14:38Just sealing everything together.
0:14:47 > 0:14:49There we are.
0:14:49 > 0:14:50Neaten it up a bit.
0:14:50 > 0:14:53Then a hole in the middle.
0:14:53 > 0:14:57Let any steam out, although there won't be that much.
0:14:57 > 0:15:00It's not like cooking meat.
0:15:00 > 0:15:01Right, so that's that done.
0:15:01 > 0:15:05I'm going to pop this in the oven at 200 degrees for 40 to 45 minutes
0:15:05 > 0:15:08and then ten minutes before it's ready,
0:15:08 > 0:15:10I'm going to glaze the top to act like a glue
0:15:10 > 0:15:12and put on some frozen cranberries.
0:15:12 > 0:15:15I know there's cranberries inside, but those cranberries are sweet
0:15:15 > 0:15:18and the cranberries on top are quite sour.
0:15:18 > 0:15:21So there's a wonderful layering of different flavours.
0:15:57 > 0:16:00MUSIC: "Fairytale Of New York" by The Pogues
0:16:03 > 0:16:08German Christmas markets, like this one at London's Southbank Centre,
0:16:08 > 0:16:10date all the way back to the 14th and 15th centuries,
0:16:10 > 0:16:13and they're popping up all over the UK this year.
0:16:13 > 0:16:15I find it's a great place for inspiration
0:16:15 > 0:16:18for my last-minute edible hamper gifts.
0:16:18 > 0:16:19When you're out and about,
0:16:19 > 0:16:22you can buy all sorts of things for your hampers,
0:16:22 > 0:16:24but I think it's cool to make your own.
0:16:24 > 0:16:27My hampers are going to be stuffed full of edible goodies
0:16:27 > 0:16:29that I've cooked or created.
0:16:29 > 0:16:31I think they're the perfect gift
0:16:31 > 0:16:33if you've left everything to the last minute.
0:16:33 > 0:16:36You can make several at a time, and personalise them
0:16:36 > 0:16:38by adding some extra bits and pieces
0:16:38 > 0:16:42like a favourite magazine, a beauty product, or how about
0:16:42 > 0:16:44some seeds for the keen gardener in your family?
0:16:46 > 0:16:50This year, my hampers will contain some of my maple-glazed mince pie stars,
0:16:50 > 0:16:54delicious chocolate and vanilla Irish cream,
0:16:54 > 0:16:56some creamy dark and white chocolate bark,
0:16:56 > 0:16:58which is great for chocoholics,
0:16:58 > 0:17:03a super quick chocolate cake mix, a perfect last-minute gift,
0:17:03 > 0:17:07some mulled wine sachets bursting with flavour,
0:17:07 > 0:17:11and some super tasty home-made pate with garlic and brandy.
0:17:11 > 0:17:14And I love these ginger and cinnamon stained-glass cookies.
0:17:14 > 0:17:17They don't only look great in a hamper, they also make
0:17:17 > 0:17:20really cool Christmas tree decorations.
0:17:20 > 0:17:22And here's how I made them.
0:17:24 > 0:17:27I put 100 grams of butter,
0:17:27 > 0:17:30100 grams of soft light brown sugar,
0:17:30 > 0:17:33two tablespoons of golden syrup,
0:17:33 > 0:17:35one teaspoon of treacle,
0:17:35 > 0:17:38a tablespoon each of ginger and cinnamon,
0:17:38 > 0:17:40a large pinch of ground cloves
0:17:40 > 0:17:42into a medium pan over a gentle heat.
0:17:45 > 0:17:48Allow everything to dissolve for three to four minutes, stirring,
0:17:48 > 0:17:50then remove the pan from the heat
0:17:50 > 0:17:53and stir in half a teaspoon of bicarbonate of soda
0:17:53 > 0:17:55and 250 grams of flour...
0:17:56 > 0:17:59..until you have a smooth but fairly stiff dough.
0:18:03 > 0:18:06OK, so I've left the dough for about five minutes.
0:18:06 > 0:18:08It's about room temperature.
0:18:08 > 0:18:13If you leave it too long, it goes very dry and crumbly.
0:18:13 > 0:18:17Then just roll it, turning it round all the time,
0:18:17 > 0:18:18like that.
0:18:18 > 0:18:20Now, I like my cookies quite thick,
0:18:20 > 0:18:24so I'm going to roll it to about a centimetre.
0:18:24 > 0:18:25Take a cutter,
0:18:25 > 0:18:29and I've got this snowflake cutter, but any shape will do,
0:18:29 > 0:18:32and then press down.
0:18:32 > 0:18:36OK, now I'm just going to get this
0:18:36 > 0:18:37on to the baking tin.
0:18:37 > 0:18:40Just slide it across
0:18:40 > 0:18:41like that.
0:18:41 > 0:18:43Give it a little wiggle. There.
0:18:43 > 0:18:47I've got this cutter, a slightly smaller cutter.
0:18:47 > 0:18:49Can be any shape, really.
0:18:49 > 0:18:51And then into the centre...
0:18:53 > 0:18:55..and out.
0:18:55 > 0:18:57OK. I'll carry on with the rest.
0:19:07 > 0:19:09OK, so I've got these boiled sweets -
0:19:09 > 0:19:13I like to get really, really colourful ones -
0:19:13 > 0:19:15and this big pestle and mortar.
0:19:15 > 0:19:17Put the sweets
0:19:17 > 0:19:20into the pestle and mortar
0:19:20 > 0:19:22and then just crush them
0:19:22 > 0:19:26into smallish chunks.
0:19:27 > 0:19:30And then you want to sprinkle them
0:19:30 > 0:19:33into the centre of the cookie.
0:19:34 > 0:19:36Then what's going to happen is, when it cooks,
0:19:36 > 0:19:39it just melts into this beautiful
0:19:39 > 0:19:41stained-glass effect.
0:19:57 > 0:20:01OK, so the cookies are nice and cool now.
0:20:01 > 0:20:04And what I like to do is hang them on the Christmas tree,
0:20:04 > 0:20:07and just before they go into the oven,
0:20:07 > 0:20:10you can get a skewer and put a little hole in them,
0:20:10 > 0:20:12to thread the ribbon through.
0:20:12 > 0:20:15But I think it's more fun using
0:20:15 > 0:20:17a drill.
0:20:17 > 0:20:21So, I have this drill bit that I use especially for my cookies,
0:20:21 > 0:20:23and it's obviously been sterilised.
0:20:23 > 0:20:25Then put the cookie on a wire rack,
0:20:25 > 0:20:27and I'm going to put it about here.
0:20:30 > 0:20:32Just very slowly at first.
0:20:36 > 0:20:39And then you get this perfect hole.
0:21:00 > 0:21:05OK, I like to decorate my cookies with icing.
0:21:07 > 0:21:13You can just use regular icing, but I like to use royal icing.
0:21:13 > 0:21:15You can get it from the supermarket.
0:21:15 > 0:21:19You just want it about that thickness, so it's quite gloopy.
0:21:19 > 0:21:22Of course, you can use a fabric piping bag,
0:21:22 > 0:21:24but I just like making my own.
0:21:24 > 0:21:28Take some baking parchment
0:21:28 > 0:21:30and make a big triangle,
0:21:30 > 0:21:33then you fold it into a cone.
0:21:33 > 0:21:36with a pointy edge,
0:21:36 > 0:21:38and then just tuck this bit in.
0:21:39 > 0:21:41A paperback piping bag!
0:21:44 > 0:21:47Just pour that in to about half full.
0:21:50 > 0:21:52Perfect! OK.
0:21:53 > 0:21:56Snip the end with the scissors.
0:21:59 > 0:22:01So just put little blobs
0:22:03 > 0:22:05on the cookie like that,
0:22:06 > 0:22:08Christmassy pearls.
0:22:18 > 0:22:20So that's one done
0:22:20 > 0:22:23and now to get on with the rest.
0:22:37 > 0:22:40I like to keep my Christmas roast quite traditional,
0:22:40 > 0:22:45so this year, I'll be making a sage and rosemary infused turkey,
0:22:45 > 0:22:47and it's a big turkey.
0:22:47 > 0:22:50People make all sorts of different things at Christmas
0:22:50 > 0:22:52from goose to beef,
0:22:52 > 0:22:55but if you're looking for an alternative meat this Christmas,
0:22:55 > 0:22:58how about my Yuletide spiced roast lamb?
0:23:03 > 0:23:08Peel one-and-a-half to two kilograms of potatoes,
0:23:08 > 0:23:10and cut into one-centimetre slices.
0:23:12 > 0:23:16Take one bulb of garlic and cut it into slithers.
0:23:16 > 0:23:18Grind together a teaspoon of cumin seeds,
0:23:18 > 0:23:20two teaspoons of coriander seeds
0:23:20 > 0:23:22and a tablespoon of paprika,
0:23:22 > 0:23:25in a pestle and mortar.
0:23:25 > 0:23:27OK.
0:23:27 > 0:23:29Get my lamb.
0:23:29 > 0:23:32I like to take my lamb out of the fridge about an hour or so
0:23:32 > 0:23:35before I cook it - this way the lamb comes to room temperature,
0:23:35 > 0:23:39so it cooks much more quickly and stays nice and moist.
0:23:40 > 0:23:43Scatter the potatoes in the bottom of the roasting tin
0:23:43 > 0:23:45and then place the lamb on top of it.
0:23:45 > 0:23:48And pierce all over with a sharp knife.
0:23:49 > 0:23:52Take the garlic...
0:23:52 > 0:23:54and push it
0:23:54 > 0:23:56all the way in
0:23:56 > 0:24:00and this just infuses the lamb with so much flavour.
0:24:00 > 0:24:03And it looks lovely when you cut it, you see bits of garlic
0:24:03 > 0:24:06all throughout the meat.
0:24:06 > 0:24:08And then harissa,
0:24:08 > 0:24:11wonderful blend of spices.
0:24:11 > 0:24:14Just brush this all over the top.
0:24:14 > 0:24:17Look at that great colour - it looks beautiful!
0:24:17 > 0:24:20I'm double dipping, cos I'm going to use the whole jar,
0:24:20 > 0:24:24so no worries there about uncooked meat.
0:24:25 > 0:24:27Season with salt and pepper
0:24:27 > 0:24:29and sprinkle with the ground spices,
0:24:29 > 0:24:32then it's ready to go into the oven.
0:24:32 > 0:24:35Gorgeous...smell,
0:24:35 > 0:24:39and that is it!
0:24:39 > 0:24:40Done!
0:24:50 > 0:24:54So, this has been resting for about 20 minutes,
0:24:54 > 0:24:58and I'm just going to carve it now, and the smell is beautiful!
0:24:58 > 0:25:02I know this is not a traditional way of carving,
0:25:02 > 0:25:05but it's just how I do it!
0:25:05 > 0:25:07Carve off...
0:25:08 > 0:25:10.the slices.
0:25:12 > 0:25:14Quite thick slices I like.
0:25:19 > 0:25:21And I'm just going to have a little bit.
0:25:21 > 0:25:24You can just see the bits of garlic in it.
0:25:25 > 0:25:26Beautiful!
0:25:37 > 0:25:41Now, one of the beauties of this hamper gift
0:25:41 > 0:25:43is that all you have to do is heat up chocolate.
0:25:43 > 0:25:46So, if you've forgotten to buy a present,
0:25:46 > 0:25:49you could even do this late on Christmas Eve.
0:25:49 > 0:25:52300 grams of dark chocolate 300 grams of white chocolate,
0:25:52 > 0:25:55both melted in individual heatproof bowls
0:25:55 > 0:25:57over a pan of simmering water.
0:25:57 > 0:25:59Gently stir as the chocolate melts.
0:26:01 > 0:26:05Once melted, pour the dark chocolate into a shallow tin,
0:26:05 > 0:26:07lined with parchment.
0:26:07 > 0:26:09Then pour the white chocolate over the dark
0:26:09 > 0:26:11and gently swirl it around,
0:26:11 > 0:26:15giving it a pretty, rippled effect.
0:26:15 > 0:26:17Roughly chop 50 grams of dried fruit
0:26:17 > 0:26:20and 50 grams of mixed nuts
0:26:20 > 0:26:23and scatter evenly all over the chocolate in a single layer,
0:26:23 > 0:26:26so that they set into the mixture.
0:26:27 > 0:26:30Then leave in a cool place for a couple of hours to set.
0:26:33 > 0:26:35Once set, carefully lift out of the tin
0:26:35 > 0:26:39and break into chunks, then wrap in cellophane,
0:26:39 > 0:26:40and there we have it -
0:26:40 > 0:26:43another simple, last-minute gift for your hampers.
0:26:58 > 0:27:01Every December in the UK,
0:27:01 > 0:27:03we buy around 150 million bottles of wine,
0:27:03 > 0:27:08but with so much choice, sometimes I find it a little bit overwhelming.
0:27:08 > 0:27:13So people often ask me, "Lorraine, what wine should I drink with my food?
0:27:13 > 0:27:16"What grape, what country, how much should I spend?"
0:27:16 > 0:27:21I'm at my friend JC's restaurant, and I've got some wines here that we're going to sample.
0:27:21 > 0:27:24Jean-Cristophe has been a sommelier at top French restaurants
0:27:24 > 0:27:29and together, we're going to choose the wines which I'm going to serve with my Christmas meal.
0:27:29 > 0:27:32JC blind-tasted over 30 wines being offered this year
0:27:32 > 0:27:36as Christmas bargains at six leading supermarkets.
0:27:36 > 0:27:38Now he's going to help me choose a red, a white,
0:27:38 > 0:27:42and a sparkling wine to complement my Christmas meal.
0:27:42 > 0:27:43First up, the reds.
0:27:44 > 0:27:48A lot of people think that you can't drink red wine with white meat.
0:27:48 > 0:27:50What do you think about that?
0:27:50 > 0:27:54I think if it's a roast turkey, I think it's quite a rich dish,
0:27:54 > 0:27:58and I think something not too heavy, like a Merlot, for example.
0:27:58 > 0:27:59This Merlot's from Chile.
0:27:59 > 0:28:02I just love the New World wine.
0:28:02 > 0:28:04The key is don't follow the rule.
0:28:04 > 0:28:07If you have white meat, you don't really have to have white wine.
0:28:07 > 0:28:12You can break the rules, so I think something not too heavy, and the red wine could be very nice.
0:28:14 > 0:28:16- Mmm!- Mmm!- Yeah, this is good.
0:28:16 > 0:28:19It's not too heavy, not too light, as I said. I think it goes well.
0:28:19 > 0:28:24- It can go well with cheeses if they're not too strong, but it goes beautifully with the turkey.- It does.
0:28:24 > 0:28:29This year, you can buy a really good Chilean Merlot for less than a fiver.
0:28:29 > 0:28:31But, if you want to go upmarket,
0:28:31 > 0:28:33you can get a French Merlot for under £10.
0:28:33 > 0:28:35'Next, white wine.
0:28:35 > 0:28:39'I'm going to serve Chardonnay. Now, I know it's not particularly trendy,
0:28:39 > 0:28:44'but it's a grape that has a bit of body, which you need in a white wine if you're serving it with a meat.'
0:28:44 > 0:28:51Because the turkey flavours are so big. You've got roast potatoes, and all that fat, cranberries, sauce...
0:28:51 > 0:28:54I think it's actually got body to it.
0:28:54 > 0:28:56There's a backbone to the Chardonnay.
0:28:56 > 0:29:00'I think my Chilean Chardonnay was a real bargain at 3.99,
0:29:00 > 0:29:04'and JC found a French Chardonnay for just under £12.'
0:29:04 > 0:29:07OK, now the sparkling.
0:29:07 > 0:29:08The sparkling indeed!
0:29:08 > 0:29:12'JC likes his champers, but you can't really get a bottle for under a tenner.'
0:29:12 > 0:29:15There is other options, like Prosecco, for example.
0:29:15 > 0:29:18Yeah, I'm not a Prosecco girl myself. I like Cava.
0:29:18 > 0:29:21- Ah, you're a Cava girl, aren't you? - Yeah, cheap and cheerful!
0:29:21 > 0:29:24- If it's made like champagne... - It is made like champagne.
0:29:24 > 0:29:26Not the same grade, but it's made like champagne.
0:29:26 > 0:29:30Some champagne will set you back nearly £30,
0:29:30 > 0:29:33but I like to buy a bottle of Cava for just under a tenner.
0:29:35 > 0:29:39It's beautiful! Really light, would be great to serve as an aperitif.
0:29:39 > 0:29:40We could even serve it with the meal.
0:29:40 > 0:29:44- Yes, very nice. - Really, really light. - Very, very good indeed.- Very nice.
0:29:45 > 0:29:50I have a cool idea for really making an impact when you're serving sparkling wine to your guests,
0:29:50 > 0:29:56using a jar of hibiscus flowers. And it's just so simple.'
0:29:56 > 0:29:59So these hibiscus flowers, they just add a little bit of something extra.
0:29:59 > 0:30:02- They come from Australia.- Ah!
0:30:02 > 0:30:04You put them in the bottom of the glass, like that,
0:30:04 > 0:30:06and get some syrup in there as well.
0:30:06 > 0:30:08It's just a nice treat to have at Christmas, I think,
0:30:08 > 0:30:10or a special occasion.
0:30:10 > 0:30:13I think it's nice to make it a little bit funky.
0:30:13 > 0:30:16Almost like a pink champagne.
0:30:16 > 0:30:19Lots of flavour, makes it a little bit sweeter.
0:30:19 > 0:30:21I do like to put a little lime in it as well.
0:30:24 > 0:30:26- Oh, yes!- Mmm!- Ah!
0:30:27 > 0:30:29- Happy Christmas.- Joyeux Noel!
0:30:29 > 0:30:33'You can buy jars of hibiscus flowers online from leading supermarkets
0:30:33 > 0:30:34'and specialist cookshops.'
0:30:37 > 0:30:41The distinctive smell of mulled wine spices always makes the house smell so Christmassy,
0:30:41 > 0:30:46and I find making your own mulled wine sachets is so simple.
0:30:46 > 0:30:49This recipe makes six mulled wine sachets,
0:30:49 > 0:30:50and you need cardamom pods,
0:30:50 > 0:30:53whole cloves, all-spice berries,
0:30:53 > 0:30:54black peppercorns,
0:30:54 > 0:30:56some cinnamon sticks, and a sheet of muslin.
0:30:56 > 0:31:00Cut the muslin into six 5cm squares,
0:31:00 > 0:31:03then divide the cardamom cloves, all-spice and peppercorns
0:31:03 > 0:31:05equally between the squares.
0:31:06 > 0:31:08Gather the corners,
0:31:08 > 0:31:10and tie together with a cinnamon stick
0:31:10 > 0:31:13and another strip of muslin.
0:31:13 > 0:31:15I like to provide a label with instructions
0:31:15 > 0:31:17about how to make the mulled wine,
0:31:17 > 0:31:21or for a non-alcoholic alternative, you can use cranberry.
0:31:26 > 0:31:28Now this recipe came about when one year,
0:31:28 > 0:31:31I was making a meal for my friend's birthday dinner,
0:31:31 > 0:31:35and I became so wrapped up in making sure all the food was right,
0:31:35 > 0:31:39that I completely forgot to buy her a present.
0:31:39 > 0:31:43So I looked up on my shelf, and I saw these jars, and I thought, "Right."
0:31:43 > 0:31:46So I layered up the cake mix, and a new gift was born.
0:31:46 > 0:31:50This all-in-one chocolate cake mix requires no cooking whatsoever.
0:31:50 > 0:31:53You just add all of the ingredients into a jar,
0:31:53 > 0:31:57and I like to layer it up so that it looks more attractive.
0:31:57 > 0:31:59Just add 200g of soft, light brown sugar,
0:31:59 > 0:32:03150g of self-raising flour,
0:32:03 > 0:32:06and 50g of cocoa powder into the jar.
0:32:06 > 0:32:09'I like to divide my ingredients to form five layers,
0:32:09 > 0:32:12so that it looks more attractive.
0:32:12 > 0:32:15Then tie a label around the top with the recipe,
0:32:15 > 0:32:19and the wet ingredients that people have to add at home.
0:32:19 > 0:32:23So usually, I make my Christmas cake round about August, September,
0:32:23 > 0:32:26and then I feed it every two weeks with alcohol,
0:32:26 > 0:32:29but this year, I just wanted to make something a little bit different.
0:32:29 > 0:32:34Something that's quick, something that I think looks pretty impressive,
0:32:34 > 0:32:36and something that can be made last minute.
0:32:36 > 0:32:39And so I came up with my Winter Wonderland Christmas Traybake.
0:32:52 > 0:32:56So I'm just making a light sponge here.
0:32:56 > 0:32:58I've got 250g of butter,
0:32:58 > 0:33:01and 250g of soft light brown sugar.
0:33:01 > 0:33:05I just love using soft light brown sugar instead of caster sugar
0:33:05 > 0:33:07because it gives a lovely caramelised flavour.
0:33:09 > 0:33:12So I'm just going to add two eggs.
0:33:12 > 0:33:14I need five eggs altogether.
0:33:15 > 0:33:21But I like to add half the eggs in now with half the flour.
0:33:21 > 0:33:24And then do the other half, and that way it doesn't curdle.
0:33:25 > 0:33:27Little bit of baking powder.
0:33:29 > 0:33:31And some salt.
0:33:31 > 0:33:33Always put a pinch of salt in my cakes.
0:33:33 > 0:33:36It really helps the flavour. But not too much salt.
0:33:36 > 0:33:39And then give it another beat.
0:33:46 > 0:33:48OK. Then add three more eggs.
0:33:48 > 0:33:50Try not to get any shell in.
0:33:52 > 0:33:54And these eggs are at room temperature,
0:33:54 > 0:33:57which also helps the mixture not to curdle.
0:33:57 > 0:34:03So now I'm going to add the rest of the flour, and that's self-raising.
0:34:03 > 0:34:06So that's all the flour.
0:34:06 > 0:34:09So I've got some spices here, mixed spice.
0:34:09 > 0:34:11We want two to three tablespoons,
0:34:11 > 0:34:14but just depends on how spicy you want it.
0:34:14 > 0:34:17I like it quite spicy.
0:34:17 > 0:34:18And ground ginger.
0:34:20 > 0:34:22Another beat.
0:34:24 > 0:34:27It's flying everywhere, so I'll just get a tea towel.
0:34:27 > 0:34:29The old tea towel trick!
0:34:34 > 0:34:36And whilst that's beating away there,
0:34:36 > 0:34:38I've got my vanilla.
0:34:38 > 0:34:43So I just scrape down the centre, like that,
0:34:43 > 0:34:46and then I get the smaller knife,
0:34:46 > 0:34:48get all of the seeds out.
0:34:48 > 0:34:50I'll just drop them in.
0:34:50 > 0:34:52Lovely!
0:34:52 > 0:34:55You really get a great smell from that.
0:34:56 > 0:34:57Whack it up.
0:34:57 > 0:35:00Just want it to get a little bit light and fluffy.
0:35:03 > 0:35:05And then finally the fruit.
0:35:05 > 0:35:08So I've got 500g of mixed fruit here,
0:35:08 > 0:35:11and then 60g of cranberries somewhere in there too.
0:35:11 > 0:35:15And I've just put about 70ml of Madeira, or Masala,
0:35:15 > 0:35:17just to get them infused with some flavour.
0:35:17 > 0:35:19You don't have to use the Madeira.
0:35:19 > 0:35:22You can use some apple juice or just leave it out altogether.
0:35:25 > 0:35:28So I'll pop that in.
0:35:28 > 0:35:30Just fold it all in together.
0:35:31 > 0:35:33Just a lovely, light sponge.
0:35:35 > 0:35:37OK. So I've got this...
0:35:37 > 0:35:39cake tin here.
0:35:39 > 0:35:42It's actually the roasting tin that I use for small roasts.
0:35:42 > 0:35:44I've lined it with baking parchment.
0:35:44 > 0:35:46I just cut a square off,
0:35:46 > 0:35:48and then do the sides like that.
0:35:48 > 0:35:51So you can just push it into the tin.
0:35:55 > 0:35:58And then just get the mixture,
0:35:58 > 0:35:59pour it into the tin.
0:36:03 > 0:36:09And I've preheated the oven to 180 degrees for about 30-40 minutes.
0:36:09 > 0:36:10But I'll check it after 30.
0:36:16 > 0:36:20And now I'm going to get on with the sugar syrup, and the meringue topping.
0:36:22 > 0:36:24So normally, my Christmas cakes,
0:36:24 > 0:36:27I put a layer of marzipan, and then the icing.
0:36:27 > 0:36:31But this time, I'm making a meringue for the topping.
0:36:31 > 0:36:35And the way I make meringue is a little bit backwards...
0:36:37 > 0:36:41..because I add the sugar first.
0:36:41 > 0:36:43So put that all in. And then egg white.
0:36:43 > 0:36:46I've got eight medium-sized eggs.
0:36:46 > 0:36:49So just put a little bit in like that.
0:36:49 > 0:36:52And then whisk it.
0:36:56 > 0:37:00So just whisk it until it's all nicely combined.
0:37:01 > 0:37:04The thing about this meringue is, it does take longer to make,
0:37:04 > 0:37:07but you absolutely cannot overwhisk it,
0:37:07 > 0:37:11and you'll get the stiffest, shiniest meringue...
0:37:11 > 0:37:14that you've ever made.
0:37:14 > 0:37:16I promise!
0:37:19 > 0:37:22And then just add another couple.
0:37:23 > 0:37:26And then leave that to whisk for about five minutes.
0:37:28 > 0:37:30And I'm using my mixer here,
0:37:30 > 0:37:33but those electric whisks work really well, too.
0:37:33 > 0:37:35But if you do use a hand whisk, I must admit,
0:37:35 > 0:37:39it does take quite some elbow grease.
0:37:39 > 0:37:40While that's whipping up nicely,
0:37:40 > 0:37:44I'm going to make the sugar syrup to soak the sponge when it comes out of the oven.
0:37:46 > 0:37:49Put 50g of sugar and 50g of maple syrup
0:37:49 > 0:37:52and 50g of water into a pan.
0:37:52 > 0:37:54Add the zest of one orange,
0:37:54 > 0:37:57and stir gently until the sugar has just dissolved.
0:37:57 > 0:37:59And then let it boil one minute.
0:38:00 > 0:38:03OK, so I'm going to give it a little test.
0:38:03 > 0:38:06I want a really stiff peak.
0:38:07 > 0:38:09Now that's what you call a "stiff peak!"
0:38:11 > 0:38:15After about 45 minutes, the cake should be ready.
0:38:15 > 0:38:19Remove from the oven, and brush liberally with the sugar syrup.
0:38:19 > 0:38:22So now I'm going to fill the piping bag.
0:38:22 > 0:38:25I'm just putting it in and
0:38:25 > 0:38:27grabbing it with my hand, like that.
0:38:30 > 0:38:32There.
0:38:32 > 0:38:34OK.
0:38:34 > 0:38:36Just pipe, squeeze,
0:38:36 > 0:38:37and then lift off.
0:38:40 > 0:38:44So you've got all these peaks all over the cake.
0:38:46 > 0:38:49Sort of this snowy scene.
0:38:49 > 0:38:51And if you don't fancy piping,
0:38:51 > 0:38:55you can spoon the meringue onto the cake, and form peaks using a fork.
0:39:02 > 0:39:06And then pop it back into the oven at 150
0:39:06 > 0:39:08for about 20, 25 minutes to cook the meringue.
0:39:11 > 0:39:13And there you go!
0:39:19 > 0:39:22OK, this is ready.
0:39:24 > 0:39:26Let's carefully get this out.
0:39:33 > 0:39:37If you cook it in a fan oven, sometimes it goes quite brown,
0:39:37 > 0:39:41but this is still nice and white, and I like to put a bit of colour on it.
0:39:41 > 0:39:46So you can either put it back in the oven at a slightly higher temperature for five minutes,
0:39:46 > 0:39:50or what I like to do...
0:39:50 > 0:39:51is use my blow torch.
0:39:54 > 0:39:57A bit more fun than just putting it back in the oven.
0:40:00 > 0:40:04Just very gently over it.
0:40:04 > 0:40:06It turns quite quickly.
0:40:12 > 0:40:13All the way round.
0:40:20 > 0:40:22Done.
0:40:23 > 0:40:26Now I'm just going to finish it with a bit of glitter.
0:40:28 > 0:40:32I'm just sprinkling on this edible glitter.
0:40:35 > 0:40:39Just put loads on, all over.
0:40:40 > 0:40:43And there, a winter wonderland Christmas traybake.
0:40:48 > 0:40:52These meringues can be made right at the last minute on Christmas Eve,
0:40:52 > 0:40:54and if you keep them in a cool, dry place,
0:40:54 > 0:40:57they will stay nice and firm for about two to three days.
0:41:01 > 0:41:05Making pate is really simple and really quick,
0:41:05 > 0:41:09and it's something delicious for the hampers, and it makes a great posh snack.
0:41:09 > 0:41:14Melt some butter in a large frying pan over a fairly high heat.
0:41:14 > 0:41:18Add 450 grams of trimmed chicken livers,
0:41:18 > 0:41:20and fry for three to four minutes, turning halfway through
0:41:20 > 0:41:25until browned on the outside but still a little bit pink in the middle.
0:41:26 > 0:41:30Using a slotted spoon, transfer the livers to a food processor,
0:41:30 > 0:41:32leaving the fat behind.
0:41:32 > 0:41:36Turn the heat down and gently fry one clove of chopped garlic
0:41:36 > 0:41:41for about a minute, taking care not to let it burn and turn bitter.
0:41:41 > 0:41:46Add the garlic to the food processor with 75ml of double cream
0:41:46 > 0:41:49and two tablespoons of brandy, then season well.
0:41:49 > 0:41:53Blend for a couple of minutes until as smooth as possible,
0:41:53 > 0:41:58and divide the pate equally between some small jars, and leave to cool.
0:41:58 > 0:42:01Melt the remaining butter in a small pan
0:42:01 > 0:42:04and allow the white solids to settle.
0:42:04 > 0:42:07And once the pate is cooled, pour a little of the clear butter
0:42:07 > 0:42:10over the top of each jar, and secure the lid.
0:42:11 > 0:42:13And once they're set,
0:42:13 > 0:42:17these will keep for about three to four days in the fridge,
0:42:17 > 0:42:19and I just love making them for hamper gifts,
0:42:19 > 0:42:23but I always make an extra one for myself.
0:42:53 > 0:42:56# Just hear those sleigh bells jingling
0:42:56 > 0:42:58# Ring-ting-tingling too
0:42:58 > 0:43:00# Come on, it's lovely weather
0:43:00 > 0:43:03# For a sleigh ride together with you... #
0:43:03 > 0:43:05On Christmas morning, I like to get up early
0:43:05 > 0:43:11and get the turkey out of the fridge so it comes to room temperature.
0:43:12 > 0:43:15But the problem is when you're cooking turkey,
0:43:15 > 0:43:19the breast is always ready before the legs.
0:43:19 > 0:43:22And that's when it sometimes dries out.
0:43:22 > 0:43:26So I've got this little trick that I found, which works quite well.
0:43:26 > 0:43:28I get some frozen peas...
0:43:30 > 0:43:33..and put them on the breast
0:43:33 > 0:43:36just whilst the turkey comes to room temperature,
0:43:36 > 0:43:39and then this way the breast cooks more slowly
0:43:39 > 0:43:42and is ready at the same time as the legs.
0:43:42 > 0:43:43Great.
0:43:43 > 0:43:45That's me back to bed for an hour.
0:43:45 > 0:43:47# Our cheeks are nice and rosy
0:43:47 > 0:43:50# And comfy cosy are we
0:43:50 > 0:43:52# We're snuggled up together
0:43:52 > 0:43:55# Like two birds of a feather would be
0:43:55 > 0:43:56# Let's take that road before us
0:43:56 > 0:43:59# And sing a chorus or two
0:43:59 > 0:44:01# Come on, it's lovely weather
0:44:01 > 0:44:04# For a sleigh ride together with you
0:44:04 > 0:44:06# Outside the snow is falling
0:44:06 > 0:44:09# Friends are calling you
0:44:09 > 0:44:10# Come on, it's lovely weather... #
0:44:10 > 0:44:12Right, time to stuff the bird.
0:44:12 > 0:44:15Always remember to give these a rinse off
0:44:15 > 0:44:18before they go back in the freezer.
0:44:19 > 0:44:20So...
0:44:21 > 0:44:25..from the neck end, just loosen the skin.
0:44:26 > 0:44:29It looks a bit scary, but...
0:44:29 > 0:44:31it's all right.
0:44:31 > 0:44:33Then just get your finger in,
0:44:33 > 0:44:38and really gently loosen the skin away from the flesh.
0:44:38 > 0:44:41And there's no quick way of doing this,
0:44:41 > 0:44:46but the trick is not breaking the skin.
0:44:47 > 0:44:50I'm happy with that.
0:44:50 > 0:44:54Now I'm going to take some herbs, I've got my sage here.
0:44:54 > 0:44:57There's no need to chop them or anything, just rip them up
0:44:57 > 0:45:00and then just shove them underneath the skin.
0:45:00 > 0:45:02All the way in.
0:45:03 > 0:45:08It's just quite nice to see bits of the herb through the skin.
0:45:08 > 0:45:13I love rosemary and I love sage, it's such a great combination.
0:45:13 > 0:45:17But too much sage can taste a little bit soapy.
0:45:20 > 0:45:22Now, when I do roast turkey,
0:45:22 > 0:45:25sometimes I do actually pierce the skin
0:45:25 > 0:45:30and just put bits of rosemary in, but this is kind of nice for Christmas.
0:45:32 > 0:45:35That will be enough.
0:45:37 > 0:45:41OK, I'm just going to wash my hands, and then season it.
0:45:57 > 0:45:59So whenever my dad cooks poultry,
0:45:59 > 0:46:02he always puts a lemon or a lime in the cavity,
0:46:02 > 0:46:04so I'm going to adopt that tradition.
0:46:08 > 0:46:11So just pop those in there, and that is ready.
0:46:11 > 0:46:15I don't put any tinfoil on, or anything like that.
0:46:15 > 0:46:19I'm going to roast it for about 30 minutes per kilo.
0:46:19 > 0:46:23First 30 minutes goes in at 200 degrees, then I turn it down to 180.
0:46:23 > 0:46:25OK.
0:46:27 > 0:46:29SHE GROANS
0:46:30 > 0:46:34That is a big bird. There'll be loads of leftovers.
0:46:37 > 0:46:41And here are my top five turkey leftover recipes.
0:46:41 > 0:46:43At number five, turkey fajitas.
0:46:43 > 0:46:45Fajitas are always popular in our house,
0:46:45 > 0:46:50so I tend to fry some onions, add some spices to the turkey leftovers,
0:46:50 > 0:46:52and put out some salsa and sour cream
0:46:52 > 0:46:54and leave people to get stuck in.
0:46:54 > 0:46:57At number four, turkey and leek pies.
0:46:57 > 0:47:00Keep life simple when you're making pies from leftovers,
0:47:00 > 0:47:02and reach for ready-made puff pastry.
0:47:02 > 0:47:07Use a muffin tin to make these turkey, leek and tarragon mini puff pies.
0:47:10 > 0:47:14And at number three, turkey soup is always a treat.
0:47:14 > 0:47:17With a rich stock made from the turkey bones,
0:47:17 > 0:47:19with kale, sausage and sage,
0:47:19 > 0:47:24this soup is transformed into a delicious Boxing Day dish.
0:47:24 > 0:47:25In second place, the turkey sandwich.
0:47:25 > 0:47:29In my family, we all love a turkey sandwich, and for me,
0:47:29 > 0:47:33the perfect post-Christmas sarnie is a combo of turkey, goat's cheese,
0:47:33 > 0:47:36bacon and cranberry sauce, all toasted in a pan.
0:47:36 > 0:47:40Christmas flavours simply ooze out of this sandwich.
0:47:40 > 0:47:43And top of my leftover list is turkey curry.
0:47:43 > 0:47:46It's such a great invention and there are so many different ways
0:47:46 > 0:47:51of making curry, but I particularly like turkey tikka masala.
0:47:57 > 0:48:00- Hi, Dad!- Hello!- How are you?
0:48:00 > 0:48:03- I'm all right, how are you? - Good to see you! Come in.
0:48:03 > 0:48:05My dad's normally the Christmas chef,
0:48:05 > 0:48:08so he's arrived early to give me a hand.
0:48:08 > 0:48:11Sprouts, your favourite!
0:48:11 > 0:48:15- Yeah, I don't really like sprouts that much, to be honest. - No, you never did.
0:48:15 > 0:48:19I think this is THE vegetable for Christmas, I think it's great.
0:48:19 > 0:48:23- But the way I cook them, you know, you kind of mask the flavour.- Yes.
0:48:23 > 0:48:25A bit of butter, some chestnuts,
0:48:25 > 0:48:27and some chor-it-so in as well.
0:48:27 > 0:48:30- Maybe even some chor-ee-tho. - Chor-ee-tho, yes.
0:48:30 > 0:48:32Spanish teacher!
0:48:32 > 0:48:37- Chor-ee-tho.- I'm retired, but not that retired!
0:48:37 > 0:48:40There's not much food that you dislike, is there, really?
0:48:40 > 0:48:42You always loved your food, I remember.
0:48:42 > 0:48:47People have said, how is it that you manage to keep so thin when you're...
0:48:47 > 0:48:51- A bit of exercise, Dad.- That's right, a bit of exercise and not over-eat.
0:48:51 > 0:48:53How are we going? We're not even halfway there yet.
0:48:53 > 0:48:56No, no, we've got a long way to go.
0:48:56 > 0:48:59OK, time to get on with the rest of the veg,
0:48:59 > 0:49:02starting with the goose fat roast tatties.
0:49:02 > 0:49:04For extra crunchy roast potatoes,
0:49:04 > 0:49:06take two kilos of potatoes,
0:49:06 > 0:49:09peel and cut into large chunks,
0:49:09 > 0:49:11and parboil for about eight to ten minutes.
0:49:11 > 0:49:16Add 125 grams of goose fat or lard to a large roasting tin,
0:49:16 > 0:49:18and pop into the oven to warm up for about five minutes.
0:49:20 > 0:49:23Very carefully add the potatoes, and season well
0:49:23 > 0:49:26and then roast for one hour and 15 minutes,
0:49:26 > 0:49:29turning and basting every so often.
0:49:29 > 0:49:33They should be cooked thoroughly and wonderfully crisp on the outside.
0:49:33 > 0:49:35There are loads of things you can do with your other veg,
0:49:35 > 0:49:39and what you do depends so much on how much space you have
0:49:39 > 0:49:42in the oven, and how elaborate you want to be.
0:49:42 > 0:49:44Here are my suggestions.
0:49:44 > 0:49:48First off, complement sprouts with chestnuts
0:49:48 > 0:49:51and one of my favourite ingredients, chorizo.
0:49:51 > 0:49:53Rinse and trim the sprouts,
0:49:53 > 0:49:55then slice them into half centimetre pieces.
0:49:55 > 0:50:00Pop them onto a baking tray and dot 25 grams of butter all over.
0:50:00 > 0:50:02Season with salt and pepper,
0:50:02 > 0:50:05and then roast in the oven for 25 to 30 minutes,
0:50:05 > 0:50:09adding the chorizo and chestnuts halfway through.
0:50:09 > 0:50:13The sprouts should have caught a rich, golden colour
0:50:13 > 0:50:16and be soft through when pierced with a knife.
0:50:18 > 0:50:21Cut the carrots into large batons,
0:50:21 > 0:50:23heat some oil in a large frying pan
0:50:23 > 0:50:26and then add the carrots.
0:50:26 > 0:50:29Then sprinkle with cinnamon and season with salt and pepper.
0:50:29 > 0:50:33Cook over the hob for about 25 minutes until they're soft
0:50:33 > 0:50:35and just beginning to char,
0:50:35 > 0:50:37and turn regularly so they don't burn.
0:50:37 > 0:50:40Then throw in the raisins and walnuts onto the carrots
0:50:40 > 0:50:42for the last 10 minutes of cooking.
0:50:42 > 0:50:46Spoon into a serving bowl, scatter the parsley all over,
0:50:46 > 0:50:48and serve at once.
0:50:49 > 0:50:52I'm also cooking my parsnips on the stove.
0:50:52 > 0:50:56Heat two tablespoons of oil, quarter the parsnips lengthways
0:50:56 > 0:50:58and scatter them into the pan.
0:50:58 > 0:51:01Sprinkle with thyme and rosemary
0:51:01 > 0:51:03and season well with salt and pepper,
0:51:03 > 0:51:06and toss everything together to coat.
0:51:06 > 0:51:08Then cook them for about 25 minutes,
0:51:08 > 0:51:12remembering to turn them regularly so they don't burn,
0:51:12 > 0:51:15until they're just softened and beginning to char.
0:51:15 > 0:51:19During the last five to ten minutes, drizzle over some maple syrup.
0:51:23 > 0:51:27There's often so much pressure when I cook for family gatherings.
0:51:27 > 0:51:31Sometimes I find myself thinking, "Why did I sign up for this again?!"
0:51:31 > 0:51:34But I have found that these top tips help me get through the day
0:51:34 > 0:51:38relatively unscathed and actually rather enjoy myself.
0:51:38 > 0:51:41If you find all too late that the bird doesn't fit in the oven -
0:51:41 > 0:51:44and I'm not ashamed to say I've actually been there -
0:51:44 > 0:51:48then just get your best pair of scissors and cut the bird up.
0:51:48 > 0:51:51It'll cook much more quickly and will remain very succulent, too.
0:51:51 > 0:51:53I like to give myself a break,
0:51:53 > 0:51:56because there's no need to cook everything from scratch.
0:51:56 > 0:51:59Being a last-minute Larry when it comes to gatherings,
0:51:59 > 0:52:02there are some things I buy ready-made with no shame whatsoever.
0:52:02 > 0:52:05With something like cranberry sauce, I'll go for shop bought
0:52:05 > 0:52:08and then just add some orange or Cointreau at home.
0:52:08 > 0:52:11Even canapes, if you buy the best ones you can afford
0:52:11 > 0:52:14then scatter them with fresh herbs, no-one will be any the wiser.
0:52:14 > 0:52:16I like to draw up a time plan
0:52:16 > 0:52:18starting from when I want to serve the meal,
0:52:18 > 0:52:22working backwards to where I am now,
0:52:22 > 0:52:25and my time plan for the big day is available on the website.
0:52:25 > 0:52:27So my usual mantra is shop online.
0:52:27 > 0:52:29OK, I know I forgot this year,
0:52:29 > 0:52:32but I will definitely be remembering to book early next year.
0:52:32 > 0:52:35Now, this is really pedantic, I know,
0:52:35 > 0:52:38but I do like to draw up a washing-up rota
0:52:38 > 0:52:41so everyone knows where they stand, and so certain people -
0:52:41 > 0:52:42yes, you know who you are -
0:52:42 > 0:52:46don't get away without doing the washing up again this year.
0:52:46 > 0:52:50If you can, drag the family out for a walk before or after lunch.
0:52:50 > 0:52:55It can prevent the cabin fever and sofa inertia which can strike this time of year.
0:52:55 > 0:52:58And, finally, get another family member to do all the cooking.
0:52:58 > 0:53:00No, just kidding!
0:53:00 > 0:53:01Right, let's get down to business.
0:53:03 > 0:53:05DOORBELL CHIMES
0:53:07 > 0:53:08Hello!
0:53:08 > 0:53:11- You all right?- Rodney!
0:53:11 > 0:53:13My, you've grown!
0:53:13 > 0:53:14Merry Christmas!
0:53:14 > 0:53:16Merry Christmas!
0:53:16 > 0:53:20Come in. Just go through to the Christmas tree.
0:53:20 > 0:53:24Right, mince pie, anyone?
0:53:24 > 0:53:25- Thank you.- Lovely.
0:53:25 > 0:53:28This is alcoholic.
0:53:28 > 0:53:31- Cheers!- Happy Christmas!
0:53:35 > 0:53:38The bird is ready. This is smelling so good.
0:53:38 > 0:53:41And it's very heavy!
0:53:43 > 0:53:45Look at that.
0:53:46 > 0:53:50OK, so, my mum used to tell me when I cooked poultry
0:53:50 > 0:53:52to check if the bird is ready,
0:53:52 > 0:53:55just insert a knife into the thickest part and squeeze it,
0:53:55 > 0:53:58and if the juices run clear, then it's done.
0:53:58 > 0:54:02But I have my trusty thermometer.
0:54:02 > 0:54:05And it's really easy. It's instant read,
0:54:05 > 0:54:09and what I'm going to do is stick it into the thigh,
0:54:09 > 0:54:12making sure I don't hit the bone,
0:54:12 > 0:54:16and what I'm looking for is an internal temperature of about 70 degrees.
0:54:16 > 0:54:18Many chefs argue about different temperatures
0:54:18 > 0:54:20but just to keep it easy, 70's good for me.
0:54:20 > 0:54:23Perfect.
0:54:23 > 0:54:25So, I want this to rest.
0:54:25 > 0:54:29It's so important to rest all meat when you cook it, really.
0:54:29 > 0:54:31You can rest this up to an hour,
0:54:31 > 0:54:33but I'm going to rest it for about half an hour.
0:54:33 > 0:54:36I don't think anyone's going to wait longer than that.
0:54:37 > 0:54:40Try not to drop it, I won't be popular if I do.
0:54:40 > 0:54:43There.
0:54:43 > 0:54:45Just cover it with tinfoil.
0:54:47 > 0:54:50The only thing about resting it and covering it
0:54:50 > 0:54:53is that the skin can sometimes go a little bit soft.
0:54:53 > 0:54:54It's lovely and crispy now,
0:54:54 > 0:54:59so I am going to leave some gaps for the air to circulate.
0:55:02 > 0:55:05And the smell is just beautiful.
0:55:09 > 0:55:14Now, I've already done the stock for the gravy, and this is how I made it.
0:55:14 > 0:55:18Rinse the turkey giblets and place them in a large pan with onions,
0:55:18 > 0:55:21carrots, celery, thyme, bay leaf and peppercorns.
0:55:21 > 0:55:24Pour over the water and slowly bring to the boil.
0:55:24 > 0:55:27Then simmer for between 30 minutes to two hours
0:55:27 > 0:55:29before straining through a fine sieve.
0:55:29 > 0:55:33So I've got the roasting juices here from the turkey for the gravy.
0:55:33 > 0:55:40And what I need is about three tablespoons of the fat.
0:55:41 > 0:55:46You get great flavour from this, rather than just using butter.
0:55:46 > 0:55:49And I don't need the rest of this fat.
0:55:53 > 0:55:56Put the roasting tin with the turkey fat on a high heat on the hob,
0:55:56 > 0:56:01add three tablespoons of plain flour, and stir to form a paste.
0:56:01 > 0:56:05Add a glass of wine, and allow it to bubble down until reduced by half,
0:56:05 > 0:56:08scraping in any sticky bits with a wooden spoon.
0:56:08 > 0:56:11I'm going to get it really boiling.
0:56:13 > 0:56:15It's going to bubble away nicely
0:56:15 > 0:56:21and it will intensify the flavours and drive off that really strong alcoholic smell.
0:56:21 > 0:56:23Then gradually add the rest of the turkey juices
0:56:23 > 0:56:25until the floury paste has dissolved,
0:56:25 > 0:56:30and then finally add the stock made from the giblets.
0:56:32 > 0:56:40Now, one final thing that I really think adds great flavour to gravy.
0:56:40 > 0:56:42Rosemary.
0:56:42 > 0:56:47Such a beautiful, aromatic smell and flavour.
0:56:47 > 0:56:49I'm just going to throw a couple of those in.
0:56:49 > 0:56:52And I'll leave that to bubble away.
0:56:52 > 0:56:55Bring to the boil and simmer for 20 minutes
0:56:55 > 0:56:57or until thickened and reduced by half,
0:56:57 > 0:57:01and then check seasoning and adjust as necessary.
0:57:16 > 0:57:22OK, now, this gravy is lovely and thick. Smells wonderful.
0:57:24 > 0:57:26Not a necessary step, but I do like to sieve my gravy.
0:57:28 > 0:57:31I'll just pour it into the strainer, like that,
0:57:31 > 0:57:36and then just squish all the flavour through the sieve, like that.
0:57:38 > 0:57:42And then this goes into the gravy boat,
0:57:42 > 0:57:43and it's ready to go.
0:57:43 > 0:57:44It's ready!
0:57:46 > 0:57:47THEY CHEER
0:57:47 > 0:57:50CRACKERS SNAP
0:57:51 > 0:57:54LAUGHTER
0:57:58 > 0:58:01Everyone help yourselves!
0:58:02 > 0:58:05- Brussels sprouts, anyone? - Yes, please.- Yes, please.
0:58:05 > 0:58:08- It's all good, isn't it? - It's all good.- All good.
0:58:08 > 0:58:12I have to say, I'm not the greatest lover of sprouts,
0:58:12 > 0:58:16but these are very, very good.
0:58:16 > 0:58:19- Cheers, everyone!- Cheers!
0:58:19 > 0:58:22- Happy Christmas!- Happy Christmas!
0:58:29 > 0:58:31SNORING
0:58:34 > 0:58:38So much for that washing up rota!
0:58:57 > 0:59:01Subtitles by Red Bee Media Ltd
0:59:01 > 0:59:05E-mail subtitling@bbc.co.uk