0:00:02 > 0:00:06My journey around and through the heart of Spain in an old camper van
0:00:06 > 0:00:08was a real inspiration to me.
0:00:08 > 0:00:11It taught me some simple home truths about seasonality, traditions,
0:00:11 > 0:00:14and the importance of the family.
0:00:14 > 0:00:19There's a lesson to us all about the joys of eating and celebration,
0:00:19 > 0:00:21particularly around Christmas.
0:00:21 > 0:00:22Well, I have to say, I love Christmas.
0:00:22 > 0:00:25It's just that time when you feel so euphoric,
0:00:25 > 0:00:27everything's going to happen.
0:00:27 > 0:00:29Travelling in Spain,
0:00:29 > 0:00:32I came to the conclusion that Spain IS the country of festivals.
0:00:32 > 0:00:35They're always celebrating something,
0:00:35 > 0:00:37and Christmas is no exception.
0:00:37 > 0:00:40So I'm doing my bit, because this is my base in London,
0:00:40 > 0:00:42and I've just prepared a little party
0:00:42 > 0:00:45for all the people that contributed to the Spanish series,
0:00:45 > 0:00:49and I've come up with a few dishes of my own, but Spanish dishes.
0:00:49 > 0:00:52A bit nervous, hope they're going to like it,
0:00:52 > 0:00:54but I'm sure, being Spanish,
0:00:54 > 0:00:56we're all going to have a lot of fun.
0:01:39 > 0:01:42'I thought I'd kick the festivities off this year
0:01:42 > 0:01:44'with a party for a few friends.
0:01:44 > 0:01:47'I'm treating them to dishes that I plan to cook
0:01:47 > 0:01:48'over the Christmas break,
0:01:48 > 0:01:51'and even the Spanish ambassador agreed to come along.
0:01:51 > 0:01:53'Don't get me wrong,
0:01:53 > 0:01:55'nothing beats roast turkey with all the trimmings
0:01:55 > 0:01:58'for Christmas Day lunch,
0:01:58 > 0:02:01'but while travelling through Spain, I stumbled on many dishes
0:02:01 > 0:02:05'that would make a welcoming treat for a Christmas Eve supper,
0:02:05 > 0:02:08'or indeed those gastronomically challenging days
0:02:08 > 0:02:10'following Boxing Day.
0:02:10 > 0:02:12'By the end of this programme
0:02:12 > 0:02:16'I'm hoping to offer you a positive cornucopia of recipe ideas
0:02:16 > 0:02:18'for the Christmas break.
0:02:18 > 0:02:21'Also, I get treated to some very special
0:02:21 > 0:02:23'and intimate Christmas celebrations.'
0:02:23 > 0:02:27This is the most important day of the whole calendar.
0:02:27 > 0:02:30This is when close family gathers together,
0:02:30 > 0:02:34and when we really want to do a festive night,
0:02:34 > 0:02:37that we can remember for the whole year.
0:02:38 > 0:02:40Well, I'm just a little bit nervous,
0:02:40 > 0:02:43because these are actually MY Spanish dishes.
0:02:43 > 0:02:47Well, I'm not personally cooking them, but they're my idea of Spain.
0:02:47 > 0:02:49First of all, we've got these aubergines,
0:02:49 > 0:02:53which are stuffed with lamb and roasted red peppers.
0:02:53 > 0:02:55I'm hoping those will go down really well.
0:02:55 > 0:02:57Over here we've some chicken and saffron with almonds,
0:02:57 > 0:03:00and that's a very Seville sort of dish.
0:03:00 > 0:03:05Again, slightly my own take on it, but it's very recognisably Spanish.
0:03:05 > 0:03:07And there's the filling for the clams.
0:03:07 > 0:03:11We are going to do clams with Serrano ham and Oloroso sherry,
0:03:11 > 0:03:12I love that dish.
0:03:12 > 0:03:14It will be a bit fiddly for them
0:03:14 > 0:03:16because the sauce is all over the clams,
0:03:16 > 0:03:19but we'll give them lots of paper napkins.
0:03:19 > 0:03:22And then we're going to finish with a little orange cream from Valencia,
0:03:22 > 0:03:25which is one of the best sweets I've found in Spain.
0:03:25 > 0:03:28So I'm quite excited, a little apprehensive,
0:03:28 > 0:03:32but that's how it always is in kitchens, I think.
0:03:33 > 0:03:36'I'm fascinated by the Spanish passion
0:03:36 > 0:03:38'for celebrations and fiestas.
0:03:38 > 0:03:41Each and every one is seen as an excuse
0:03:41 > 0:03:44'for enjoying plenty of food and drink.'
0:03:44 > 0:03:45Ambassador, could I just had a word?
0:03:45 > 0:03:49When we were travelling around Spain, making the programme,
0:03:49 > 0:03:53I came to the conclusion that the Spanish really love a good festival.
0:03:53 > 0:03:57We do. We are always ready for a party, always ready.
0:03:57 > 0:04:01In Spain you have Christmas, that last for, what, two weeks?
0:04:01 > 0:04:04Three weeks! Four weeks now!
0:04:04 > 0:04:08We start on Christmas Eve, and it ends with the three Kings,
0:04:08 > 0:04:10which is 6th January.
0:04:12 > 0:04:16'Jimmy Burns is a respected writer on Spain, and he fondly remembers
0:04:16 > 0:04:19'the importance of Christmas in their family home.'
0:04:19 > 0:04:21You've got an English dad and a Spanish mum,
0:04:21 > 0:04:22- you were born in Spain. - That's right.
0:04:22 > 0:04:25I had a double whammy.
0:04:25 > 0:04:28On Christmas Day, I had a very English Christmas,
0:04:28 > 0:04:33but what's really important in Spain is Reyes, the three Kings.
0:04:33 > 0:04:37These three wise men coming from the East,
0:04:37 > 0:04:39we had to put our little shoes out the night before.
0:04:39 > 0:04:42If you were bad, you were going to receive coal,
0:04:42 > 0:04:44if you were good you'd get pressies.
0:04:44 > 0:04:47So I would go to bed terrified
0:04:47 > 0:04:49of waking up and finding coal.
0:04:49 > 0:04:51You had to write a little letter to the wise men
0:04:51 > 0:04:54saying all the good things you'd done during the year,
0:04:54 > 0:04:57and they would write you a little note afterwards,
0:04:57 > 0:05:00and you'd leave some food for the camels
0:05:00 > 0:05:02and a little glass of fino for the Kings.
0:05:02 > 0:05:05'No Spanish feast is complete without jamon,
0:05:05 > 0:05:08'and they don't come any better than this.
0:05:08 > 0:05:11'It's very expensive,
0:05:11 > 0:05:12'hence the thin slices.
0:05:12 > 0:05:14'I was inspired to come up with this recipe
0:05:14 > 0:05:18of clams with Serrano ham, 'and Oloroso Sherry,
0:05:18 > 0:05:21'precisely because it's a combination of ingredients
0:05:21 > 0:05:24'which seem to bring out the very best
0:05:24 > 0:05:27'of the country's abundant, fresh seafood.'
0:05:33 > 0:05:37I got a lot of inspiration for new seafood dishes
0:05:37 > 0:05:40when walking through the markets of Spain.
0:05:40 > 0:05:42Each locality specialises in a different variety of seafood.
0:05:42 > 0:05:45From percebes in Galicia,
0:05:45 > 0:05:49to fresh anchovies from the Cantabrian Sea.
0:05:49 > 0:05:51Prawns off the Catalan coast,
0:05:51 > 0:05:55or a wealth of riches brought into the southern ports of Andalusia
0:05:55 > 0:05:58from the Mediterranean and the Atlantic.
0:06:00 > 0:06:02Anyway, let's get back to the dish.
0:06:02 > 0:06:04I did all my cooking in our villa,
0:06:04 > 0:06:06nestled among the olive groves
0:06:06 > 0:06:09outside the village of Casarabonela.
0:06:09 > 0:06:11I start off by chopping some Serrano ham,
0:06:11 > 0:06:15which translated literally means "mountain ham."
0:06:15 > 0:06:17These are dry-cured for around 6 to 18 months,
0:06:17 > 0:06:21and I'm told the best comes from the region of Aragon.
0:06:21 > 0:06:24So after frying off the ham in some olive oil,
0:06:24 > 0:06:28I add two or three bay leaves, some chopped onions and garlic.
0:06:28 > 0:06:30And now for the clams,
0:06:30 > 0:06:33small carpet shell clams would be ideal for this dish.
0:06:35 > 0:06:36Next the Oloroso sherry.
0:06:36 > 0:06:40Sherry became fashionable in the English court
0:06:40 > 0:06:42when Sir Francis Drake attacked the port of Cadiz
0:06:42 > 0:06:46and seized 3,000 barrels.
0:06:46 > 0:06:49Right, that will take about three minutes, no more,
0:06:49 > 0:06:52just for them to steam open in that deliciously aromatic...
0:06:52 > 0:06:54I wish you could smell it!
0:06:54 > 0:06:57The flavours of the ham and the sherry.
0:06:57 > 0:07:01I'm using oloroso sherry here, which is slightly sweet.
0:07:01 > 0:07:04The sweetness goes really well with the ham and the onions,
0:07:04 > 0:07:07which I cooked for about 10 minutes.
0:07:13 > 0:07:16I don't know whether I put too much ham in,
0:07:16 > 0:07:20because I've sort of guessed the quantities after seeing the dish,
0:07:20 > 0:07:22but I think a lot of this Serrano ham is a great idea
0:07:22 > 0:07:26because it goes so well with the flavour of the clams,
0:07:26 > 0:07:29and with that slight sweetness of the sherry. It's sort of like...
0:07:29 > 0:07:34a symbiotic agreement of flavours, if you like.
0:07:38 > 0:07:41This clam dish works well, both as a portion of tapas,
0:07:41 > 0:07:46or an impressive starter at any Christmas or New Year party.
0:07:46 > 0:07:49I'm hoping it'll make a promising start
0:07:49 > 0:07:52with my guests here in London.
0:07:52 > 0:07:54- Mmmm, you put ham in the clams! - Yeah, why not!- Oh wow!
0:07:54 > 0:07:56Oh, thank you.
0:08:00 > 0:08:01Very nice.
0:08:01 > 0:08:04- It wouldn't be the same without the sherry.- Yeah.
0:08:08 > 0:08:09What we do in Spain,
0:08:09 > 0:08:13we eat a lot, as I suppose everywhere else,
0:08:13 > 0:08:18and we enjoy ourselves, with friends and family. That's what we like.
0:08:18 > 0:08:20I had a pretty happy childhood.
0:08:20 > 0:08:24We had turkey because I had an English part of my family.
0:08:24 > 0:08:25We had our turkey on Christmas,
0:08:25 > 0:08:28but what I really looked forward to was the lamb.
0:08:28 > 0:08:32Can you imagine, marinated in wine and herbs,
0:08:32 > 0:08:35very simple, lots of olive oil.
0:08:35 > 0:08:38- Slow cooked?- Very slow cooked.
0:08:38 > 0:08:41'Well, slow cooked lamb happens to be a family favourite
0:08:41 > 0:08:44'with a good chef friend of mine from Extremadura,
0:08:44 > 0:08:46'called Jose Pizarro.
0:08:46 > 0:08:49'These days, he's a successful restaurateur in London.'
0:08:53 > 0:08:56'Our paths first crossed on a rather unforgettable day
0:08:56 > 0:09:00'near his hometown of Caceres.
0:09:00 > 0:09:05'He offered to cook me some freshly caught tenca fish at a nearby lake.
0:09:05 > 0:09:07'It was all going so well - beautiful day,
0:09:07 > 0:09:11'lunch cooked in Campy, lakeside location -
0:09:11 > 0:09:14'that is, until the local media turned up.
0:09:14 > 0:09:18'They'd got wind of the fact that he was back home from London
0:09:18 > 0:09:21'AND with a chef friend from the BBC.
0:09:21 > 0:09:23'Things began to take on a totally different agenda.'
0:09:23 > 0:09:27- Very nice to meet you.- How are you? - I'm very well, thank you.
0:09:27 > 0:09:28Yes, I'm very well.
0:09:28 > 0:09:30Aqui en esta caravana.
0:09:30 > 0:09:32- Over here.- Oh, right, OK.
0:09:32 > 0:09:34Are we going in there?
0:09:36 > 0:09:38It's very, very different to the way we do things.
0:09:38 > 0:09:40It's really...
0:09:40 > 0:09:42Learn a thing from her, you know,
0:09:42 > 0:09:45really punch above my weight, sort of thing.
0:09:45 > 0:09:47You'll see... Oh, sorry.
0:09:47 > 0:09:49- Rick.- Rick?
0:09:49 > 0:09:50SHE SPEAKS SPANISH
0:09:50 > 0:09:53OK, right. Right, erm, you'll have to say wh...
0:09:53 > 0:09:55What was she saying?
0:09:55 > 0:09:59'I never did get to eat the lunch that Jose had promised to cook me,
0:09:59 > 0:10:00'so instead, back in London,
0:10:00 > 0:10:02he invited me to join him
0:10:02 > 0:10:06'and cook for a festive get-together at a friends house.'
0:10:06 > 0:10:08Tell me what to do, I can see some...
0:10:08 > 0:10:10I think you can help me with some garlic.
0:10:10 > 0:10:14- I just peel the garlic, I will do... - Everything else.- Help you, as well.
0:10:14 > 0:10:17- Very traditional recipe. - Where does it come from?
0:10:17 > 0:10:20This one is from Scotland.
0:10:20 > 0:10:22You know the...
0:10:22 > 0:10:24- No, no, the dish!- Oh, the dish.
0:10:24 > 0:10:25RICK LAUGHS
0:10:25 > 0:10:27From my grandmother!
0:10:27 > 0:10:29Good stuff. Ha-ha!
0:10:31 > 0:10:34- I remember this one with my grandmother.- Yeah.
0:10:34 > 0:10:37It's a slow... Slow roast.
0:10:37 > 0:10:43And it's marinated with garlic, parsley, thyme,
0:10:43 > 0:10:46white wine, olive oil,
0:10:46 > 0:10:47salt and pepper.
0:10:47 > 0:10:50- That's it?- That's it.- Simple, then?
0:10:50 > 0:10:52Then you have time to enjoy it with your friends.
0:10:52 > 0:10:54It's Christmas - it's time for enjoy.
0:10:54 > 0:10:57To me, you sort of epitomise a new look about Spanish food,
0:10:57 > 0:11:00which is, you've got this real seriousness
0:11:00 > 0:11:02about good produce, haven't you?
0:11:02 > 0:11:07For me always, because I was working in the Michelin star restaurant,
0:11:07 > 0:11:09and then I go back to my roots.
0:11:09 > 0:11:14I go back to the ingredient, the quality and the simplicity.
0:11:14 > 0:11:17You need to give the love to the food, you need to use...
0:11:19 > 0:11:20HE SIGHS
0:11:20 > 0:11:21You've got to work with your fingers.
0:11:21 > 0:11:23Exactly. You put all the passion
0:11:23 > 0:11:26and all the love in this lovely piece of lamb.
0:11:26 > 0:11:29This is only one of a sort of lot
0:11:29 > 0:11:32of quite special dinners and lunches for Christmas.
0:11:32 > 0:11:36There's a lot of work goes into a Spanish Christmas.
0:11:36 > 0:11:38Yeah, like we say, the mother and grandmothers
0:11:38 > 0:11:41are always very busy in this time.
0:11:41 > 0:11:43Wine? We are going to use quite plenty of wine for this.
0:11:43 > 0:11:47That's a good idea, so you're getting all the residual flavours
0:11:47 > 0:11:50- from the mortar into the... Into the liquid.- Olive oil.
0:11:50 > 0:11:53- Yeah.- Two tablespoons, more or less.
0:11:53 > 0:11:55And some water.
0:11:55 > 0:11:58And bring to the lamb.
0:12:00 > 0:12:03- More wine.- Fair enough.
0:12:03 > 0:12:05And some thyme,
0:12:05 > 0:12:09just to give some countryside flavour.
0:12:09 > 0:12:12Leave it marinating like this for two hours
0:12:14 > 0:12:16Hello. Hola!
0:12:16 > 0:12:19'We got the lamb ready for roasting
0:12:19 > 0:12:21'just in time for the arrival of Jose's guests.
0:12:21 > 0:12:24'It was time to begin the celebrations
0:12:24 > 0:12:26'and break open the bubbly,
0:12:26 > 0:12:29'which for the Spanish, of course, means Cava.'
0:12:29 > 0:12:32- Feliz navidad!- ALL: Feliz navidad! - Thank you for coming.
0:12:32 > 0:12:34Thank you for having us. What's for dinner then?
0:12:34 > 0:12:38- Lamb from Scotland. - As we learnt earlier on.
0:12:38 > 0:12:41- Not from Segovia?- Not from Segovia.
0:12:41 > 0:12:46'The lamb went into a moderate oven to roast for at least three hours.
0:12:46 > 0:12:50'The slower the roast, the better the end result.
0:12:50 > 0:12:53'A perfect opportunity to hold an impromptu tasting
0:12:53 > 0:12:56'of another famous Spanish export - sherry.
0:12:56 > 0:12:58'Bea, one of the guests, led the way.'
0:12:58 > 0:13:02- So what's this one? What's the first one we're having?- Fino.
0:13:04 > 0:13:07- Do you cook with sherry? - I love cooking with sherry.
0:13:07 > 0:13:10A manzanilla or a fino you use for cooking like white wine.
0:13:10 > 0:13:14- Exactly in the same way. - You serve it as well as a white wine.
0:13:14 > 0:13:17So in a white wine glass,
0:13:17 > 0:13:19chilled, as a white wine.
0:13:19 > 0:13:22Next one is the amontillado.
0:13:22 > 0:13:25It's roughly 20-year-old wine.
0:13:25 > 0:13:28- I think you have to pour it to try it.- Yeah, sorry!
0:13:28 > 0:13:32- Making you thirsty, sorry. - So that's why it's darker?- Yes.
0:13:32 > 0:13:35It is older and that's the amazing thing about sherry.
0:13:35 > 0:13:39It's got all this complexity of flavours and aromas.
0:13:39 > 0:13:41That is knockout.
0:13:41 > 0:13:45Seriously, I've never tasted any sherry like that.
0:13:45 > 0:13:47It's got so much complexity.
0:13:47 > 0:13:51- I think sherry's a really underrated wine.- Absolutely.
0:13:51 > 0:13:53My mother used to drink it all the time.
0:13:53 > 0:13:55South African sherry,
0:13:55 > 0:13:59or sherries from big cities in the south-west of England.
0:13:59 > 0:14:02We don't have that in the south of Spain or in Spain at all.
0:14:02 > 0:14:05That only exists in this country, I'm afraid.
0:14:05 > 0:14:06Do you know what she once said to me?
0:14:06 > 0:14:10I once brought home actually quite a good sherry from the restaurant.
0:14:10 > 0:14:13She said, "It's too good for me."
0:14:13 > 0:14:17- This is unbelievably good.- Stunning.
0:14:17 > 0:14:24- So the next one is the oloroso, which is...- A bit darker.
0:14:24 > 0:14:28For me, oloroso, I treat the same way as the red wine for cooking.
0:14:28 > 0:14:29I can see that.
0:14:29 > 0:14:33Fino, manzanilla - white wine.
0:14:33 > 0:14:34Oloroso - red wine.
0:14:34 > 0:14:36And it goes with the same sort of food.
0:14:36 > 0:14:38So with stews and...
0:14:38 > 0:14:40- The lamb that is in the oven. - Absolutely.
0:14:40 > 0:14:44That is going to taste like heaven, I think, both of them together.
0:14:44 > 0:14:49- Last but not least, the dessert sherry.- Which is?
0:14:49 > 0:14:53Pedro Ximenez, or PX for short.
0:14:53 > 0:14:56I know this cos we actually do a recipe for vanilla ice-cream
0:14:56 > 0:14:58with it poured over in the restaurant.
0:14:58 > 0:15:01That's a very popular way of doing it.
0:15:01 > 0:15:04- It's, like, so unctuous, isn't it? - It's so rich.
0:15:04 > 0:15:08So many people say this is like a Christmas pudding in a glass.
0:15:08 > 0:15:13- Absolutely right.- A Christmas pudding in a glass. It certainly is.
0:15:16 > 0:15:18THEY CHEER
0:15:20 > 0:15:22Move the glass for me.
0:15:24 > 0:15:25Go for it.
0:15:25 > 0:15:28- That's nice.- Gosh.
0:15:28 > 0:15:30Beautiful.
0:15:30 > 0:15:34- I think it's time to carve it. - Come on then.- Perfectly cooked.
0:15:34 > 0:15:37Tender, but still very, very juicy.
0:15:37 > 0:15:39We don't make gravy in Spain.
0:15:39 > 0:15:41We just use the juice.
0:15:41 > 0:15:43Well, I'd call it gravy.
0:15:45 > 0:15:47Can we have a Spanish carol?
0:15:47 > 0:15:49Sure. What about...
0:15:49 > 0:15:54# Pero mira como beben Los peces en el rio
0:15:54 > 0:15:55# Pero mira como beben
0:15:55 > 0:15:57# Por ver a Dios nacido
0:15:57 > 0:16:01# Beben y beben y vuelven a beber
0:16:01 > 0:16:02# Los peces en el rio
0:16:02 > 0:16:04# Por ver a Dios nacer. #
0:16:04 > 0:16:06Ole!
0:16:15 > 0:16:17My God.
0:16:19 > 0:16:22The crew would say, "Are we surprised by this?"
0:16:24 > 0:16:27- We call it the medals. - That's my medals.
0:16:27 > 0:16:29'I loved Jose's recipe for roast lamb
0:16:29 > 0:16:32'just like his mama used to make.
0:16:32 > 0:16:33'A perfect choice
0:16:33 > 0:16:36if you're looking for a festive roast with a difference.'
0:16:39 > 0:16:42My favourite memories of Spain remain firmly fixed
0:16:42 > 0:16:45in the older places that are yet to be touched
0:16:45 > 0:16:47by the hands of rapid progress -
0:16:47 > 0:16:52Quixote's Spain, where quality is still celebrated despite poverty.
0:16:55 > 0:16:59I first visited in 1955 and ever since then
0:16:59 > 0:17:04I've collected vivid memories of new and exciting taste sensations.
0:17:04 > 0:17:08Freshly cooked hake, octopus and anchovies,
0:17:08 > 0:17:10black puddings made in front rooms
0:17:10 > 0:17:13and distributed to all the households in the village.
0:17:13 > 0:17:15Asturian cider,
0:17:15 > 0:17:18enormous grilled ribs of beef cooked rare.
0:17:18 > 0:17:19- Gracias.- Salud.- Salud.
0:17:19 > 0:17:22'Everywhere, the locals had a sort of
0:17:22 > 0:17:24take-it-or-leave-it attitude 'to their cuisine,
0:17:24 > 0:17:27'but were always delighted
0:17:27 > 0:17:29'if you shared in their passion.
0:17:29 > 0:17:32'And that passion is something I continue to share to this day
0:17:32 > 0:17:35'with Spanish friends who live much closer to home,
0:17:35 > 0:17:37'right here in the UK.
0:17:37 > 0:17:39'But not just Spanish friends.
0:17:39 > 0:17:42'This is Richard Bigg, a restaurateur and bar owner
0:17:42 > 0:17:43'in the East End of London,
0:17:43 > 0:17:45'who's made it his life's passion
0:17:45 > 0:17:48'to introduce Spanish cuisine to Britain.'
0:17:48 > 0:17:49Richard, you're not Spanish.
0:17:49 > 0:17:52Why are you so taken with everything Spanish?
0:17:52 > 0:17:55What's so special about it to you?
0:17:55 > 0:17:58Me? Well, just the passion of it probably as much as anything.
0:17:58 > 0:18:01The contrast, the heat, the cold.
0:18:01 > 0:18:02The diversity of it.
0:18:02 > 0:18:06Every different region has such a strong identity.
0:18:06 > 0:18:09They have their own food, their own drink, their own fiestas.
0:18:09 > 0:18:12They've always had this fabulous produce and now
0:18:12 > 0:18:15they're really making huge efforts how to make the very best out of it.
0:18:15 > 0:18:16I agree.
0:18:19 > 0:18:22Rioja may be one of Spain's smallest regions
0:18:22 > 0:18:25but I discovered an abundance of riches there.
0:18:25 > 0:18:28Apart from its wine growers, a mother and son team
0:18:28 > 0:18:31are making a real name for themselves
0:18:31 > 0:18:32in the small town of Ezcaray
0:18:32 > 0:18:35on the foothills of the San Lorenzo mountains.
0:18:35 > 0:18:39Marisa Sanchez Garcia and her son, Francis,
0:18:39 > 0:18:42have transformed an old coaching house
0:18:42 > 0:18:45that once served as an overnight stop for carriages
0:18:45 > 0:18:47into a national success.
0:18:47 > 0:18:51Today, the business caters for lovers of traditional cuisine
0:18:51 > 0:18:54and the ground-breaking cooking that Spanish chefs
0:18:54 > 0:18:56seem to be excelling at.
0:18:58 > 0:19:02At one end of this kitchen, we have a Michelin-starred restaurant
0:19:02 > 0:19:06and the other end, Francis's mother is in control
0:19:06 > 0:19:09of just a very traditional Riojan restaurant.
0:19:10 > 0:19:13My main reason for coming to Spain, of course,
0:19:13 > 0:19:17as far as I'm concerned, is all those local dishes.
0:19:17 > 0:19:21The fabadas, the paellas, things with chorizos, beans,
0:19:21 > 0:19:23lovely seafood - all that sort of thing.
0:19:23 > 0:19:26But this is also really interesting.
0:19:26 > 0:19:29In the top 50 restaurants in the world,
0:19:29 > 0:19:31probably 10 of them now are Spanish.
0:19:31 > 0:19:35Not only Spanish, most of them come from this part of northern Spain.
0:19:35 > 0:19:41There's a real new movement afoot to create really perfect little dishes
0:19:41 > 0:19:43using very seasonal ingredients.
0:19:43 > 0:19:45That's what Francis excels at.
0:19:45 > 0:19:47But also, most of the dishes
0:19:47 > 0:19:50have their origins in the traditional cooking.
0:19:50 > 0:19:54He's just doing a new slant on it and it's really successful.
0:19:56 > 0:19:59I was really impressed with Francis's enthusiasm
0:19:59 > 0:20:03and some of his ideas representing the best local produce.
0:20:03 > 0:20:08But my real interest was in the traditional Riojan bacalao dish.
0:20:08 > 0:20:11I'll definitely be doing this over the Christmas holidays.
0:20:14 > 0:20:18Marisa simply arranges pieces of salt cod or bacalao
0:20:18 > 0:20:21into a wide shallow pan having pre-soaked them
0:20:21 > 0:20:25and changed the water on at least a couple of occasions.
0:20:25 > 0:20:27Look at the colour of these red goat's horn peppers.
0:20:29 > 0:20:33They're dried in the heat of the late September sun
0:20:33 > 0:20:35in towns all over Rioja and find their way
0:20:35 > 0:20:37into many of its regional dishes.
0:20:37 > 0:20:41She poaches the cod for five to six minutes
0:20:41 > 0:20:44and Francis helps to drain off the liquor,
0:20:44 > 0:20:48keeping some of it back to add more consistency to the sauce.
0:20:50 > 0:20:51This rich Riojana sauce
0:20:51 > 0:20:55had already been pre-prepared in a food processor.
0:20:55 > 0:20:58The red peppers were previously roasted before being added
0:20:58 > 0:21:02to fried onions, garlic, pimenton powder and tomato sauce.
0:21:04 > 0:21:06Voila!
0:21:06 > 0:21:11'The striking scarlet of this dish is Rioja on a plate for me.
0:21:11 > 0:21:14'Incidentally, the term "a la Riojana" refers to dishes
0:21:14 > 0:21:18'made from their famous red peppers, not the wine.
0:21:18 > 0:21:22'It's great to see both mother and son treating each cooking experience
0:21:22 > 0:21:25'as a means of improving their dishes for future menus.
0:21:25 > 0:21:28'It's something I like to do regularly with my son Jack
0:21:28 > 0:21:30'back in Padstow.
0:21:30 > 0:21:35'Well, Marisa's final verdict is that it needs more salt.'
0:21:35 > 0:21:36Very good.
0:21:36 > 0:21:38'But for Francis, it's a winner.'
0:21:42 > 0:21:44'Family gatherings in Spain are sacrosanct
0:21:44 > 0:21:48'and mums take centre-stage by preparing a real treat.
0:21:48 > 0:21:51'This salt cod dish would make an impressive addition
0:21:51 > 0:21:53'to any Christmas menu.'
0:21:53 > 0:21:55Guillermo's just told me
0:21:55 > 0:21:58that Marisa's very pleased I came to her house
0:21:58 > 0:22:02because all her children have got bigger houses and they all wanted me
0:22:02 > 0:22:07to go to lunch with them but she's very pleased that I've come here.
0:22:07 > 0:22:10So it's lovely, actually.
0:22:11 > 0:22:14This bacalao... Bacalao Riojana?
0:22:14 > 0:22:16- Bacalao a la Riojana.- A la Riojana.
0:22:16 > 0:22:21It's almost like fresh. It's very moist, very juicy.
0:22:21 > 0:22:24The sauce is so vibrant, the peppers in it.
0:22:24 > 0:22:28The Spanish and peppers are sort of synonymous really.
0:22:28 > 0:22:32I was thinking it's probably because of the South American connection
0:22:32 > 0:22:35but they're so important and they know how to cook them so well.
0:22:35 > 0:22:38Look at that plate - it's the colours of Spain to me.
0:22:38 > 0:22:40Thoroughly enjoying it, I must say.
0:22:40 > 0:22:44- Mas bueno para manana. - Better tomorrow?- Manana.
0:22:44 > 0:22:46Better tomorrow. I'll be back.
0:22:51 > 0:22:56The Spanish love for hospitality had a profound effect on me.
0:22:56 > 0:22:59I wonder if the old adage is true,
0:22:59 > 0:23:01that sunshine and warmer climes
0:23:01 > 0:23:04give you a bigger appetite for social occasions.
0:23:07 > 0:23:11Belvis Soriano is my guide in Castilla la Mancha.
0:23:11 > 0:23:15La Mancha comes from the original Arabic term for parched earth.
0:23:15 > 0:23:20Difficult to believe that anything could grow in that climate
0:23:20 > 0:23:24but a small town in the region has got the whole of Spain
0:23:24 > 0:23:26hooked on its pickled aubergines.
0:23:26 > 0:23:27Do you remember them?
0:23:27 > 0:23:32- Almagro.- Yes. - Castilla la Mancha, of course.
0:23:32 > 0:23:33I love these.
0:23:33 > 0:23:37- A real delicacy, do you mind if I have one?- Yes.
0:23:37 > 0:23:40- You've brought these all the way from Spain?- Yes, I did.
0:23:42 > 0:23:49Sorry, I forgot. It has a little bit of fennel stuffed in there.
0:23:49 > 0:23:51You can try that.
0:23:59 > 0:24:03La Mancha probably made more of an impression on me
0:24:03 > 0:24:04than any other region,
0:24:04 > 0:24:07because it's an area one would romantically imagine Spain to be.
0:24:07 > 0:24:11A skyline of windmills make an unforgettable landscape
0:24:11 > 0:24:15and the province is immortalised through the adventures
0:24:15 > 0:24:17of its local hero, Don Quixote.
0:24:25 > 0:24:29These fields belong to Vicente Malagon.
0:24:29 > 0:24:32They're on the outskirts of the town of Almagro.
0:24:32 > 0:24:35The aubergines come from the Arab people
0:24:35 > 0:24:38about 1,000 years ago
0:24:38 > 0:24:41and they bring with them the aubergines from India.
0:24:42 > 0:24:46When you jar the aubergines, what else goes in, what flavours?
0:24:46 > 0:24:51Paprika, garlic, olive oil, vinegar.
0:24:51 > 0:24:53We cut the eggplants,
0:24:53 > 0:24:58put a small piece of red pepper into the eggplant, into the aubergine,
0:24:58 > 0:25:03and then we cross the aubergine with a small stick of fennel.
0:25:03 > 0:25:06You skewer it with a stick of fennel - wild fennel, the herb?
0:25:06 > 0:25:09Wild fennel, yes, like this.
0:25:09 > 0:25:13That's great. So you're trying to get a flavour of...
0:25:13 > 0:25:17Of all the materials that we have in our country.
0:25:17 > 0:25:22- So it's La Mancha in a jar.- Yes, La Mancha in a jar. That's perfect.
0:25:22 > 0:25:25'They grow so many of these little aubergines here
0:25:25 > 0:25:28'that the only option for preserving them is pickling.'
0:25:31 > 0:25:34Thinking aubergines, I came up with a recipe
0:25:34 > 0:25:36that encapsulates the produce of the land
0:25:36 > 0:25:40as well as paying homage to the undeniable influence of the Arabs.
0:25:41 > 0:25:43This dish in English is called
0:25:43 > 0:25:49lamb-stuffed aubergines with Moorish spices and Manchego cheese.
0:25:49 > 0:25:52Obviously, it's a Moorish dish.
0:25:52 > 0:25:54I'm just deeply scoring these aubergines.
0:25:54 > 0:25:58Drizzle olive oil over them, a bit of salt and bake in an oven.
0:25:58 > 0:26:01It will make it much easier to take out the flesh.
0:26:03 > 0:26:10These go into the oven now for about 30 minutes at 200 centigrade
0:26:10 > 0:26:12about gas mark six.
0:26:12 > 0:26:15Now for the filling.
0:26:15 > 0:26:19I'm preparing a large red pepper to fry off in some olive oil.
0:26:19 > 0:26:23In the finished dish, these peppers stand out like red jewels
0:26:23 > 0:26:24or glowing hot coals.
0:26:26 > 0:26:29Once they begin to soften,
0:26:29 > 0:26:31I add chopped onions and garlic.
0:26:35 > 0:26:40Next, the minced lamb, reminiscent of so many Arab dishes.
0:26:40 > 0:26:44As is cumin. I've just crushed the seeds in a pestle and mortar
0:26:44 > 0:26:47so that the full force of their flavour
0:26:47 > 0:26:49can begin infusing the lamb.
0:26:49 > 0:26:53No Spanish dish is ever complete without pimenton,
0:26:53 > 0:26:56complemented by a mixture of cinnamon, nutmeg
0:26:56 > 0:26:59and a fiery kick from crushed dried chillies.
0:26:59 > 0:27:02Finally, some salt.
0:27:04 > 0:27:07I've actually made up a tomato sauce with onions, garlic,
0:27:07 > 0:27:10olive oil, salt and pepper.
0:27:10 > 0:27:12A jar of passata would be almost as good.
0:27:16 > 0:27:21So, there goes the tomato sauce. It's just a little bit dry.
0:27:21 > 0:27:24I'm going to loosen it up with a bit of white wine there.
0:27:24 > 0:27:26Just enjoying cooking this so much.
0:27:26 > 0:27:29The smell of nutmeg and pimenton particularly.
0:27:29 > 0:27:33I just love this combination of Spanish and Moorish,
0:27:33 > 0:27:37it's just a la mode to me.
0:27:37 > 0:27:39The sort of food I love to eat.
0:27:42 > 0:27:47That's beautiful. It's lovely. Well, it's very moreish!
0:27:48 > 0:27:51I don't know if it's just me, because I'm so hungry,
0:27:51 > 0:27:53or because it's just before lunch,
0:27:53 > 0:27:58but I think this could be among my top three favourite dishes of Spain.
0:27:58 > 0:28:00To finish off the filling,
0:28:00 > 0:28:03add the chopped aubergines to the spiced lamb
0:28:03 > 0:28:07and spoon back into the baked aubergine shells.
0:28:07 > 0:28:11Now for the final essential ingredient that completes the dish.
0:28:11 > 0:28:15It even takes its name from the region it represents -
0:28:15 > 0:28:16Manchego cheese.
0:28:16 > 0:28:20Put the aubergines back in the oven for 10 minutes to melt the cheese
0:28:20 > 0:28:23and finally they're ready to eat.
0:28:23 > 0:28:26I promise you, this recipe will not disappoint.
0:28:30 > 0:28:32It's absolutely superb.
0:28:32 > 0:28:34I can't get over the combination
0:28:34 > 0:28:39of pimenton and the smoked paprika and those Moorish spices.
0:28:39 > 0:28:41It's so blinking good.
0:28:43 > 0:28:45The anticipation of this dish
0:28:45 > 0:28:49reminded me of a line from Don Quixote.
0:28:49 > 0:28:51"While I'm eating, I know nothing,
0:28:51 > 0:28:53"but when I've finished eating,
0:28:53 > 0:28:55"I begin to understand."
0:28:55 > 0:28:58The lamb-stuffed aubergines are a real tribute
0:28:58 > 0:29:02to the Arab legacy which still dominates southern Spain,
0:29:02 > 0:29:05and guaranteed to add seasonal cheer.
0:29:05 > 0:29:07I had no doubt that my guests in London
0:29:07 > 0:29:10would share my enthusiasm for them.
0:29:10 > 0:29:14What do you think about Spanish produce? Do you think it's underrated in this country?
0:29:14 > 0:29:17I think actually people are beginning to understand it now,
0:29:17 > 0:29:19that the quality of the produce is fantastic.
0:29:19 > 0:29:24When I got back from making the series, people said to me,
0:29:24 > 0:29:26"Did you find anything good there?"
0:29:26 > 0:29:29Like, you can't possibly have found it.
0:29:29 > 0:29:34Do you think that's a very lingering thought in British people's minds?
0:29:34 > 0:29:36I think when people went to Spain on their holidays,
0:29:36 > 0:29:38they went to the costas.
0:29:38 > 0:29:40You've got to venture further to find the real stuff.
0:29:40 > 0:29:45And that's exactly what I did when I went to visit a renowned cook
0:29:45 > 0:29:48who lives in the hills north-west of Barcelona.
0:29:48 > 0:29:51Merce Brunes and her team have created a Garden Of Eden here.
0:29:51 > 0:29:54Oh, my gosh.
0:29:54 > 0:29:58'Walking into her larder is like entering an Aladdin's cave.'
0:30:00 > 0:30:02This is wonderful.
0:30:02 > 0:30:05To tell you the truth, when I walked in there,
0:30:05 > 0:30:08I just thought it was like Alice Waters.
0:30:08 > 0:30:11This has got to be a female's kitchen.
0:30:11 > 0:30:14It's like a big flower arrangement.
0:30:14 > 0:30:17Everywhere I look is a delight for the eye.
0:30:17 > 0:30:20'Merce's place excels at celebrating
0:30:20 > 0:30:22'the best that Catalonia has to offer,
0:30:22 > 0:30:24'and encourages the use of local produce -
0:30:24 > 0:30:29'what Merce likes to refer to as kilometre zero.
0:30:29 > 0:30:32'She invited me here today to taste her favourite recipe
0:30:32 > 0:30:35'for the Christmas holidays -
0:30:35 > 0:30:37'duck with pears,
0:30:37 > 0:30:41'which starts with slow-cooking pieces of duck in duck fat.'
0:30:41 > 0:30:46This dish, it's made only for very special occasions.
0:30:46 > 0:30:47In some houses,
0:30:47 > 0:30:49we have this dish for Christmas.
0:30:49 > 0:30:53- Have you been cooking all your life, Merce?- Yes.
0:30:53 > 0:30:56I've been cooking, but not duck.
0:30:56 > 0:30:59I had a period when I was vegetarian.
0:30:59 > 0:31:03- Really?- When I was a hippy. - Were you a hippy?- Yes.
0:31:03 > 0:31:07- I was travelling through India... - Wow!
0:31:07 > 0:31:09..and did what hippies did!
0:31:12 > 0:31:18But then I came back to my roots. I really love Catalan food.
0:31:18 > 0:31:23There is one word in English that I really, really love.
0:31:23 > 0:31:26- It's foodie.- Foodie!
0:31:26 > 0:31:28Don't you have a word in Spanish for foodie?
0:31:28 > 0:31:32- We don't have it.- I'll tell you why I know you're a foodie.
0:31:32 > 0:31:33While we've been doing this,
0:31:33 > 0:31:36all you're worried about, really, is overcooking your duck.
0:31:36 > 0:31:39- Oh, yes.- You are, like me,
0:31:39 > 0:31:42"Blow the television, blow that. It's my duck I'm worried about."
0:31:42 > 0:31:45Oh, yes. OK.
0:31:45 > 0:31:46We'd better get on with it.
0:31:46 > 0:31:50'I know this dish is going to be included
0:31:50 > 0:31:53'among my Christmas favourites.
0:31:53 > 0:31:56'So having already infused the duck fat with some sage,
0:31:56 > 0:31:59'Merce adds a few sprigs of rosemary
0:31:59 > 0:32:02and a generous portion of brandy. It is Christmas after all.
0:32:02 > 0:32:06'Now for the pears. They only need to cook for about 10 minutes.
0:32:06 > 0:32:07'So you need to have
0:32:07 > 0:32:11'the next essential set of ingredients already prepared.
0:32:11 > 0:32:14'The Catalans have perfected a marvellous way
0:32:14 > 0:32:17'of seasoning many of their dishes.
0:32:17 > 0:32:19'Merce is showing me how to make a picada,
0:32:19 > 0:32:22'which is a combination of toasted hazelnuts
0:32:22 > 0:32:26'and romesco peppers, garlic, olive oil and parsley.
0:32:26 > 0:32:28'Bread is also a common ingredient
0:32:28 > 0:32:31'but I was interested to find that Merce left it out.'
0:32:31 > 0:32:35- Will you help me?- Yeah, yeah, yeah. - It's quite heavy.- It is.- Oh, my God.
0:32:35 > 0:32:36OK.
0:32:36 > 0:32:39'Don't these colours look Christmassy?
0:32:39 > 0:32:41'I found this dish a real inspiration.
0:32:41 > 0:32:44'The thought of a marriage between the richness of duck
0:32:44 > 0:32:48'and a festive fruit like pears really appeals to me.
0:32:48 > 0:32:51'Having seen the satisfying way the picada was used by Merce
0:32:51 > 0:32:55'to thicken the sauce, I was inspired to use a similar technique
0:32:55 > 0:32:58'back at the villa to prepare an Andalusian dish
0:32:58 > 0:33:01'that I've cooked on a number of occasions for friends.'
0:33:06 > 0:33:08I'm particularly fond of this Andalusian dish
0:33:08 > 0:33:12because it has so many flavours of North Africa, things like nutmeg,
0:33:12 > 0:33:17coriander, cloves, black pepper and saffron,
0:33:17 > 0:33:19really go not just to North Africa
0:33:19 > 0:33:21but all the way back to Iran, back to Persia.
0:33:21 > 0:33:24But then it's cooked with sherry and saffron
0:33:24 > 0:33:29which is very Spanish as well, so you've got this really interesting
0:33:29 > 0:33:31blending of Moorish and Spanish flavours,
0:33:31 > 0:33:34and it's a real favourite in Andalucia at Christmas.
0:33:36 > 0:33:39In the same way that light seems to take on
0:33:39 > 0:33:41an astounding intensity in Andalusia,
0:33:41 > 0:33:45so the flavours of this dish reflect a powerful combination
0:33:45 > 0:33:48of the most aromatic ingredients.
0:33:48 > 0:33:50No wonder then it's eaten on high days and holidays.
0:33:50 > 0:33:54I'm infusing fried chicken with the essential flavours
0:33:54 > 0:33:58of this dish, freshly crushed spices, followed by rock salt
0:33:58 > 0:34:00and saffron, the luxury ingredient
0:34:00 > 0:34:04that travelled from its original birthplace in the Middle East
0:34:04 > 0:34:08to a new-found home in southern Spain.
0:34:08 > 0:34:09I do love cooking, I must say.
0:34:09 > 0:34:12Just putting all that spice in there, smelling the olive oil
0:34:12 > 0:34:15and the heating-up spice, you just think, you know,
0:34:15 > 0:34:18I'm happier over a stove than anywhere else.
0:34:18 > 0:34:22You might have thought I was being a bit, well,
0:34:22 > 0:34:25unrefined by bunging in the onions on top of the chicken,
0:34:25 > 0:34:28but I can't see that it makes that much difference.
0:34:28 > 0:34:31I'm always looking at recipes and thinking,
0:34:31 > 0:34:32"How can I make this simpler?"
0:34:32 > 0:34:37Because I think cooking should be simple. It shouldn't be difficult.
0:34:37 > 0:34:40While the chicken is absorbing the flavours of all those spices,
0:34:40 > 0:34:42I add some dry sherry.
0:34:44 > 0:34:49This is home-made chicken stock. And finally, some bay leaves.
0:34:49 > 0:34:53I just leave it to simmer and cook gently for about 40 minutes.
0:34:53 > 0:34:56And now it's time for the picada.
0:34:56 > 0:34:59I'm definitely using bread in my recipe.
0:34:59 > 0:35:04Just frying small chunks with slices of garlic and some olive oil
0:35:04 > 0:35:08until the bread begins to take on a golden colour.
0:35:08 > 0:35:11Back in the mortar and pestle I begin crushing the bread
0:35:11 > 0:35:13and in stages start adding
0:35:13 > 0:35:16the essential ingredients that go to make a picada.
0:35:16 > 0:35:21I'm using both pine nuts and blanched almonds.
0:35:21 > 0:35:26And for a bit of extravagance, I also add an egg yolk to my paste.
0:35:26 > 0:35:28That's nicely pounded.
0:35:28 > 0:35:32I'm just going to loosen it up a little bit with some chicken stock.
0:35:36 > 0:35:40Now I add the picada slowly to the simmering chicken
0:35:40 > 0:35:42and almost immediately the sauce begins to thicken.
0:35:46 > 0:35:50For added texture, I like to chop up some more pine nuts
0:35:50 > 0:35:53with flat-leaf parsley, and garnish just before serving.
0:35:55 > 0:35:58No need to include anything else as a side dish.
0:35:58 > 0:36:02The chicken, fortified by this sauce, will prove a real winner
0:36:02 > 0:36:04for any special occasion.
0:36:04 > 0:36:07A gift left behind by the Arab culinary legacy
0:36:07 > 0:36:12to an impoverished Spain, full of eastern promise.
0:36:17 > 0:36:20During our travels through Extremadura,
0:36:20 > 0:36:24our guide in that fairly undiscovered region of Spain
0:36:24 > 0:36:25was Vanesa Palacios.
0:36:25 > 0:36:28It's really nice you came over, Vanesa.
0:36:28 > 0:36:31- It's lovely to see you again. - Such a pleasure.
0:36:31 > 0:36:34- I've got a present for you. - What's that?
0:36:34 > 0:36:37- I've brought a gold ticket for you from Spain.- Really?
0:36:37 > 0:36:41- What is this then?- That is for our big Christmas lottery.
0:36:41 > 0:36:44It's called El Gordo. It's what we say, the fat, you know, the big one.
0:36:44 > 0:36:47- This is the big Christmas lottery? - It is.
0:36:47 > 0:36:50And it's 22nd December, it's a massive one. So...
0:36:50 > 0:36:52That's really nice of you. Thank you very much.
0:36:52 > 0:36:55- If I win, I'll have to come over and pick up?- Yeah.
0:36:55 > 0:36:59- OK, well, that'll be good.- You have to come back to pick up the prize.
0:36:59 > 0:37:02It's nice to see you. The last time I saw you, we were having that dish.
0:37:02 > 0:37:04What we ate that day was chanfaina.
0:37:04 > 0:37:06- It's an old dish. - Chanfaina.- Chanfaina.
0:37:06 > 0:37:09It's an old-fashioned dish. It brings our memories,
0:37:09 > 0:37:13my grandma's memories back. So we do have it every Christmas.
0:37:13 > 0:37:17It's just so convivial, that you just have so much to talk about.
0:37:17 > 0:37:21- That is something we call in Spain sobremesa.- Sobremesa?
0:37:21 > 0:37:25After a meal, we like relaxing. We have some food, we enjoy food.
0:37:25 > 0:37:28Food is the big thing during Christmas time.
0:37:28 > 0:37:30- Yeah.- We are not in a rush, as you can imagine.
0:37:30 > 0:37:36- No! Well, manana is where... - Take it easy and enjoy the food!
0:37:36 > 0:37:39Back in Spain, I was really honoured to be asked to observe
0:37:39 > 0:37:42this intimate family gathering.
0:37:42 > 0:37:45Chanfaina is a recipe made from offal,
0:37:45 > 0:37:49something most people would choose to avoid at celebrations,
0:37:49 > 0:37:53but no-one would dare disappoint Vanesa's gran.
0:37:53 > 0:37:56- Good Lord.- It's lovely. - Thank you very much.
0:37:56 > 0:38:01- Eggs, blood, tripe, kidney, maybe liver?- Yes.
0:38:01 > 0:38:07- I think that's the blood pudding, blood sausage.- Mm-hmm.
0:38:07 > 0:38:10Maybe a bit of lung there. Let's try it.
0:38:10 > 0:38:12It's a bit of what we call grown-ups' food.
0:38:12 > 0:38:19That's right, exactly. I have to say, eat it, to taste it.
0:38:19 > 0:38:20Well, I think it's very nice.
0:38:20 > 0:38:22I think a lot of people back in Britain
0:38:22 > 0:38:26would be a bit put off by things like blood.
0:38:26 > 0:38:29When you think about what's in it, yes, you do, you do.
0:38:29 > 0:38:34Would you imagine people of your age would eat this sort of food regularly?
0:38:34 > 0:38:36No, I don't think so. Even I think, it is good,
0:38:36 > 0:38:39it is a traditional dish, but I think some people,
0:38:39 > 0:38:42some young people here, do you think they would be able to cook it?
0:38:42 > 0:38:44I know my own sons,
0:38:44 > 0:38:46they don't really like offal.
0:38:46 > 0:38:49I think it's a bit of a generation thing.
0:38:49 > 0:38:50Maybe the same age as you.
0:38:50 > 0:38:54In Mallorca, they do a thing called frit mallorqui,
0:38:54 > 0:38:56it's exactly the same ingredients,
0:38:56 > 0:38:58but they cut everything very small
0:38:58 > 0:39:01so you can't actually see what you're eating!
0:39:01 > 0:39:04THEY SING
0:39:06 > 0:39:09And wherever Spanish families gather
0:39:09 > 0:39:11to begin celebrating the joys of Christmas,
0:39:11 > 0:39:15the villancico, or Christmas carol, is never far away.
0:39:27 > 0:39:31THEY CHEER
0:39:31 > 0:39:35- ALL: Salud, salud! Salud! - Great song!
0:39:37 > 0:39:40On this journey, I'd set myself a goal
0:39:40 > 0:39:43to discover the more hidden aspects of Spain.
0:39:43 > 0:39:47Celebrating Christmas with an old-fashioned offal dish
0:39:47 > 0:39:49ticked the box nicely.
0:39:49 > 0:39:53But now I'm up in Navarra, in the foothills of the Pyrenees.
0:39:53 > 0:39:55I'm up in the Salazar valley,
0:39:55 > 0:39:59because I'm a great Ernest Hemingway fan, and I know he came up here.
0:39:59 > 0:40:02In fact, I always think it's this sort of place
0:40:02 > 0:40:04that For Whom the Bell Tolls was written about.
0:40:04 > 0:40:10I've always got this idea of a valley in the Pyrenees somewhere.
0:40:10 > 0:40:14And Hemingway took a day off from bull running
0:40:14 > 0:40:17and came up here for a day's fishing with a friend.
0:40:17 > 0:40:20He describes finding this idyllic trout-fishing river
0:40:20 > 0:40:23and putting a couple of bottles in the water,
0:40:23 > 0:40:25just to get them really cold,
0:40:25 > 0:40:27and fishing and drinking some wine.
0:40:27 > 0:40:32And at the end, he describes six silvery trout lying on the grass,
0:40:32 > 0:40:33glistening in the sun.
0:40:33 > 0:40:37Clearly, this was not a day for being outdoors,
0:40:37 > 0:40:40so, instead, I decided to visit the ancestral home
0:40:40 > 0:40:42of a friend from Pamplona.
0:40:42 > 0:40:44Only the older generation
0:40:44 > 0:40:47continue to live in these remote villages,
0:40:47 > 0:40:50relying on delivery vans for their basic needs,
0:40:50 > 0:40:53for meat, fish and dairy produce.
0:40:53 > 0:40:56I arrive just in time for lunch,
0:40:56 > 0:40:59but first, Lawrence and I had to catch the daily bread van
0:40:59 > 0:41:01that supplies these households.
0:41:01 > 0:41:03Una baston.
0:41:05 > 0:41:07- Esto se llama baston. - This is called a baston.
0:41:07 > 0:41:12HE SPEAKS IN SPANISH This is bread from a wood oven.
0:41:12 > 0:41:15That looks brilliant too.
0:41:15 > 0:41:16Where I live in Cornwall,
0:41:16 > 0:41:19if we had a bread van coming round with this quality of bread,
0:41:19 > 0:41:22you'd be well liked, I'm sure.
0:41:23 > 0:41:27- OK.- Under my umbrella. Right, let's go.- OK, let's go.
0:41:33 > 0:41:34'Back in the house,
0:41:34 > 0:41:37'Lawrence had prepared his favourite Christmas dish
0:41:37 > 0:41:39'of gorrin, or suckling pig.
0:41:39 > 0:41:42'Just seeing the potatoes coming out
0:41:42 > 0:41:45'caramelised from being roasted in the pig fat
0:41:45 > 0:41:47'made my mouth water.
0:41:47 > 0:41:50'Lawrence said that he and his family took every opportunity
0:41:50 > 0:41:55'to escape the city and touch base with family roots and traditions.
0:41:55 > 0:41:58'Just like his own youth, he wanted his children
0:41:58 > 0:42:00'to get a real sense of family heritage,
0:42:00 > 0:42:03'away from the trappings of modern technology.'
0:42:03 > 0:42:05Lovely crackling.
0:42:05 > 0:42:09Yeah. Spain's becoming more modern and more modern,
0:42:09 > 0:42:12but places like Esparta are still there from the past,
0:42:12 > 0:42:14still hanging in there.
0:42:14 > 0:42:16I read in a book somewhere
0:42:16 > 0:42:19that said we all need old-fashioned Spain.
0:42:19 > 0:42:23It's a memory of a life that most of us used to lead
0:42:23 > 0:42:27- but there's still a bit of it left in Spain.- Yes.
0:42:28 > 0:42:31OK, here we are.
0:42:31 > 0:42:34- Fantastic.- Right, let's see if it's crunchy or not.
0:42:36 > 0:42:41There's something really special about the crackling on suckling pig.
0:42:41 > 0:42:46- It's unbelievable. Especially when the meat is juicy.- Yeah.
0:42:46 > 0:42:48LITTLE GIRL SPEAKS IN SPANISH
0:42:48 > 0:42:50What's that?
0:42:50 > 0:42:55- The crunch of the skin.- Is that what she said?- Yeah.- Brilliant.
0:42:55 > 0:42:59- Potatoes are really splendid.- Salud!
0:42:59 > 0:43:02Salud, por todos los que habeis venido desde Inglaterra.
0:43:02 > 0:43:04- Cheers.- What does that mean?
0:43:04 > 0:43:08- "Health, to you and to everyone who's come from England."- The same to you.
0:43:08 > 0:43:10- Lo mismo.- The same to you, tia.
0:43:12 > 0:43:17Lawrence's aunt, Maria Carmen, ended lunch with a memorable poem
0:43:17 > 0:43:20called My Father's House, that made us all appreciate
0:43:20 > 0:43:22the importance of family and roots.
0:43:22 > 0:43:26Defendere la casa de mi padre.
0:43:26 > 0:43:28"I'll defend house of my father."
0:43:28 > 0:43:29Contra los lobos.
0:43:29 > 0:43:31"Against the wolves."
0:43:31 > 0:43:32Contra la sequia.
0:43:32 > 0:43:34"Against the droughts."
0:43:34 > 0:43:35Contra la usura.
0:43:35 > 0:43:37"Against robbers."
0:43:37 > 0:43:39Contra la justicia.
0:43:39 > 0:43:40"Against justice."
0:43:40 > 0:43:42Defendere la casa de mi padre.
0:43:42 > 0:43:44"I'll defend the house of my father."
0:43:44 > 0:43:46Perdere los ganados.
0:43:46 > 0:43:48"I'll lose my cattle."
0:43:48 > 0:43:49Los huertos.
0:43:49 > 0:43:50"The fields."
0:43:50 > 0:43:52- Los pinares. - "pine trees."
0:43:52 > 0:43:54Me morire.
0:43:54 > 0:43:55"I'll die."
0:43:55 > 0:43:57Se perdera mi memoria.
0:43:57 > 0:43:59"My memory will be lost."
0:43:59 > 0:44:02Pero la casa de mi padre seguira en pie.
0:44:02 > 0:44:04"But the house of my father will always stand."
0:44:04 > 0:44:07En honor a nuestros antepasados.
0:44:07 > 0:44:11- "In memory of our ancestors." - Wonderful. OK.
0:44:18 > 0:44:22I loved the house of those two aunts.
0:44:22 > 0:44:25Lawrence confessed to me that given the chance,
0:44:25 > 0:44:28he'd have suckling pig week after week.
0:44:28 > 0:44:29I know where he's coming from
0:44:29 > 0:44:33because I never tire of eating or cooking with seafood.
0:44:33 > 0:44:37Christmas is the most important family event on the Spanish calendar
0:44:37 > 0:44:41and a time when seafood takes centre stage.
0:44:41 > 0:44:44We've just asked that lady - she's singing -
0:44:44 > 0:44:46what fish means to her.
0:44:46 > 0:44:49And she said, "It's everything."
0:44:49 > 0:44:53She loves work, she loves fish. It's healthy, she's happy.
0:44:53 > 0:44:56One thing I've noticed with lots of people,
0:44:56 > 0:45:00people that like fish are generally happier than people that don't.
0:45:03 > 0:45:06Sometimes, I get told off back home for complaining
0:45:06 > 0:45:09that the fish in our supermarkets and generally everywhere
0:45:09 > 0:45:12is not good enough and that's largely to do with the fact
0:45:12 > 0:45:14that it's mostly in filleted form,
0:45:14 > 0:45:19and you go into supermarkets and just see acres of fillets of fish,
0:45:19 > 0:45:23but look here, everything is on the bone. That's so important.
0:45:23 > 0:45:26And it all looks so incredibly fresh. Of course,
0:45:26 > 0:45:29you've got these very interesting things for me,
0:45:29 > 0:45:32like these percebes, which are gooseneck barnacles.
0:45:32 > 0:45:36Sometimes, they appear on Constantine Beach on driftwood
0:45:36 > 0:45:39and people just don't even bother to pick them
0:45:39 > 0:45:42but here they're, well, 45 euros a kilo, that sort of price.
0:45:42 > 0:45:45And where do you get a scallop in the shell like that?
0:45:45 > 0:45:47I mean, you know, that's how to buy a scallop.
0:45:47 > 0:45:52But I can see loads of fish that we get at home, some hake there,
0:45:52 > 0:45:56red bream, we don't get that very much. John Dory, of course, we get.
0:45:56 > 0:45:58Look at those Dories. They are superb.
0:45:58 > 0:46:02And this isn't a commercial market, this is for the domestic.
0:46:02 > 0:46:07Your housewives come in here to buy. I mean, they've just got everything.
0:46:07 > 0:46:10I just wish we could have something like this back in the UK.
0:46:12 > 0:46:16We may not have their markets but we have got the fish.
0:46:16 > 0:46:19So like the Spanish, how about serving some at Christmas?
0:46:19 > 0:46:25In Spain, the Christmas Eve meal marks the start of the holidays.
0:46:25 > 0:46:28Back in London, I was invited to learn about all the traditional
0:46:28 > 0:46:32preparations at the home of another good friend, Marie Jose Sevilla.
0:46:32 > 0:46:35Lovely to see you. Feliz Navidad!
0:46:35 > 0:46:37Happy Christmas.
0:46:37 > 0:46:41- Shall I pour some of this? - What a good idea.- What is it?
0:46:41 > 0:46:47- It's Manzanilla.- Manzanilla. Sorry about my pronunciation.
0:46:47 > 0:46:49- Salud.- Salud.
0:46:49 > 0:46:52I must say, this looks totally different from what we might have
0:46:52 > 0:46:56on Christmas Eve but on the whole, I don't think people tend to bother.
0:46:56 > 0:46:58Is Christmas Eve dinner important to you?
0:46:58 > 0:47:01- This is very important. This, for us, is...- So's this!
0:47:01 > 0:47:04It's wonderful, very fresh.
0:47:04 > 0:47:07This is the most important day of the whole calendar.
0:47:07 > 0:47:10This is when the family, the close family gathers together
0:47:10 > 0:47:15and when we really want to do a festive night that we can
0:47:15 > 0:47:19- remember for the whole year. - Fabulous. And so you've got wonderful seafood, langoustine,
0:47:19 > 0:47:24fresh langoustine, just the thought of having that on Christmas Eve.
0:47:24 > 0:47:27They're still alive, so they're really special.
0:47:27 > 0:47:30You've got crabs and also that beautiful Iberico ham.
0:47:30 > 0:47:34I mean, you're talking my language here, no question about it!
0:47:34 > 0:47:38What do you eat on Christmas Day, though?
0:47:38 > 0:47:41Well, if we are in England, we have turkey.
0:47:41 > 0:47:45But my people would prefer something like roast lamb,
0:47:45 > 0:47:49or suckling pig, something like that, something very festive.
0:47:49 > 0:47:52- Oh, suckling pig... - Something wonderful, special.
0:47:52 > 0:47:55It'd be nice to actually say, "Let's not eat turkey this year,
0:47:55 > 0:47:59"let's have suckling pig." I'd go for that.
0:47:59 > 0:48:00Let's cook these langoustines,
0:48:00 > 0:48:04because they need cooking right away.
0:48:04 > 0:48:07'A large platter of shellfish is how the Spanish kick off the festivities.
0:48:07 > 0:48:12'Maria Jose simply boils them in pans of salted water.
0:48:12 > 0:48:15'I'm getting more and more excited about the importance
0:48:15 > 0:48:18'of seafood as a start to the Christmas celebrations.
0:48:18 > 0:48:21'I wonder if it would take off in Padstow?'
0:48:21 > 0:48:23So what are we going to do here, then?
0:48:23 > 0:48:27Bream is particularly traditional in the Basque country.
0:48:27 > 0:48:31It's a dish just for Christmas Eve celebrations.
0:48:31 > 0:48:35'So bream takes pride of place as the main course,
0:48:35 > 0:48:39'served alongside slow-roasted oven vegetables.
0:48:39 > 0:48:41'Maria Jose prepares a tray of thinly sliced potatoes
0:48:41 > 0:48:47'and onions which are part roasted before being crowned by the bream.
0:48:47 > 0:48:50'This way, all the cooking juices from the fish cover
0:48:50 > 0:48:52'and flavour the potatoes. Wonderful.'
0:48:52 > 0:48:54Remember that we have to go to Mass.
0:48:54 > 0:48:59There is children eating with us, and the idea is to do something quickly.
0:48:59 > 0:49:02That's a good thought. You wouldn't want to go to Mass
0:49:02 > 0:49:06- having eaten a fabada or something. - Definitely not.
0:49:06 > 0:49:09You'd be falling asleep when you should be attending. (CHUCKLES)
0:49:11 > 0:49:14'I'm really taken with the simplicity of it all.
0:49:14 > 0:49:18'You can even ask your fishmonger to descale and clean your bream.
0:49:18 > 0:49:21'So all that's left to do is to score them,
0:49:21 > 0:49:24'adding slices of lemon to bring out the full flavour of the fish.
0:49:24 > 0:49:27'Once the langoustines and crabs are cooked,
0:49:27 > 0:49:30'they get drained and left to cool in time for dinner.
0:49:30 > 0:49:34'Meanwhile, the sliced potatoes are ready for the fish
0:49:34 > 0:49:36'which will take about 20 minutes to bake.
0:49:39 > 0:49:44'Maria Jose's granddaughter, Sofia, has the important task
0:49:44 > 0:49:46'of setting up a nativity scene called the belen -
0:49:46 > 0:49:50'short for Bethlehem. In Spanish homes,
0:49:50 > 0:49:53'this often takes the place of Christmas trees.
0:49:53 > 0:49:58'The rest of the family start laying the table. Not long to wait now.'
0:49:58 > 0:50:01So we've got all these things. What are we going to do now?
0:50:01 > 0:50:05Another traditional recipe, the broth that we have at Christmas.
0:50:05 > 0:50:08This is my grandmother's recipe.
0:50:08 > 0:50:13She was a professional cook and she created these small profiteroles
0:50:13 > 0:50:17and she thought, well, if I stuff the little profiteroles I will sell them with my broth,
0:50:17 > 0:50:20to make something a little more festive.
0:50:20 > 0:50:23Broth or caldo is a firm winter favourite,
0:50:23 > 0:50:28but I was fascinated by the filling for the savoury profiteroles.
0:50:28 > 0:50:31While she fries pieces of chicken liver in olive oil,
0:50:31 > 0:50:34I have the task of preparing the rest of the filling,
0:50:34 > 0:50:37beginning with apples and pine nuts.
0:50:40 > 0:50:46The idea is to have the chicken livers just very lightly cooked.
0:50:46 > 0:50:51- A bit pink.- A bit pink. Otherwise, as you know, it's a pity.
0:50:51 > 0:50:54- It gets very dry. - That's exactly what it is.
0:50:54 > 0:50:58Actually, I think it's very tasty.
0:50:58 > 0:51:01So how long would you cook these onions for, Maria?
0:51:01 > 0:51:05- For at least 1 1/2 hours.- Really? Just really gentle heat?
0:51:05 > 0:51:09- The red onions, very gentle, very gentle.- In olive oil?- In olive oil.
0:51:09 > 0:51:11And then I put an absolutely dash of vinegar,
0:51:11 > 0:51:15- to give it a little bit of acidity. - Fantastic.
0:51:15 > 0:51:18- Any salt?- Do you know something,
0:51:18 > 0:51:22I prefer that you put the salt once you have the chicken livers in.
0:51:22 > 0:51:25- OK, so I've done it, I've done it. Sorry.- It doesn't matter.
0:51:25 > 0:51:27- It doesn't matter.- Sorry.
0:51:29 > 0:51:32I'm getting too enthusiastic.
0:51:32 > 0:51:35I'm going to give you the chicken livers.
0:51:38 > 0:51:42'So, by adding the caramelised red onions and chicken liver,
0:51:42 > 0:51:45'the filling begins to come together.
0:51:45 > 0:51:48'Maria Jose told me that mushrooms
0:51:48 > 0:51:50'also work very well with this recipe.
0:51:50 > 0:51:52'Time to fill the profiteroles.
0:51:52 > 0:51:56'I must say, I was looking forward to trying this.
0:51:56 > 0:51:59'I think it's a great idea for an alternative dish
0:51:59 > 0:52:03'with a combination of ingredients that are at their best
0:52:03 > 0:52:07'in the winter months. Finally, it was time to serve up.'
0:52:09 > 0:52:12- And...- Wow!
0:52:14 > 0:52:17- Well done.- Cheers!
0:52:21 > 0:52:27- Cheers.- Bueno. Oh, they are wonderful.
0:52:27 > 0:52:31- SOFIA:- Look, snappies! Mummy, can I take the head?
0:52:31 > 0:52:34You've got to eat the head, Sofia, it's gorgeous.
0:52:34 > 0:52:37- Is that good? - Honestly, the crabs are...
0:52:37 > 0:52:39LAUGHTER
0:52:39 > 0:52:42I first went to Spain when I was eight
0:52:42 > 0:52:46and I had squid cooked in its own ink.
0:52:46 > 0:52:49My parents went, "Oh, Ricky!"
0:52:49 > 0:52:52You know, "SO grown-up!"
0:52:52 > 0:52:55'Maria Jose had this broth cooking
0:52:55 > 0:52:58'since the early hours of the morning. As it's a feast,
0:52:58 > 0:53:01'she's made it with beef, chicken and ham bones
0:53:01 > 0:53:03'as well as chickpeas and vegetables.
0:53:03 > 0:53:08'But I was looking forward to tasting the savoury profiteroles.'
0:53:10 > 0:53:12I'll take two profiteroles.
0:53:12 > 0:53:16- And the idea is to eat them very quickly, because they go soggy.- OK.
0:53:19 > 0:53:23Mm. Fabulous. It's good when they've got just a little bit soft.
0:53:23 > 0:53:26That's it. That's when you have to eat it, haha!
0:53:31 > 0:53:36Lovely looking fish. Nice and chunky.
0:53:36 > 0:53:39'The bream is served next to its bed of potatoes and onions
0:53:39 > 0:53:43'and a colourful escalivada, made with roasted red peppers,
0:53:43 > 0:53:45'onions and garlic.'
0:53:45 > 0:53:51Very delicious. Just right before Mass. Just lovely flavours.
0:53:51 > 0:53:53Really, really lovely.
0:53:55 > 0:53:59'Cava and a spiced fruit compote
0:53:59 > 0:54:03'were the perfect end to a perfect meal.'
0:54:03 > 0:54:05What's in the compote, then?
0:54:05 > 0:54:10Chestnuts, figs, dried plums and dried fruits.
0:54:10 > 0:54:15It's a bit like Christmas pudding. It's got nuts in it and dried fruit.
0:54:15 > 0:54:18I did take a Christmas pudding to Spain, actually,
0:54:18 > 0:54:20to one of Maria Jose's cousins.
0:54:20 > 0:54:24- And I was so sad because nobody really wanted to eat it.- Really?
0:54:24 > 0:54:27Partly because they said it looks delicious,
0:54:27 > 0:54:32- but it's kind of strange seeing a pudding that's black. - LAUGHTER
0:54:32 > 0:54:35# Campana sobre campana
0:54:35 > 0:54:39# Y sobre campana, una
0:54:39 > 0:54:43# Belen, campanas de Belen
0:54:43 > 0:54:46# Que los angeles cantion
0:54:46 > 0:54:49# Que nuevas me traeis? #
0:54:49 > 0:54:53CHEERING AND APPLAUSE
0:55:00 > 0:55:05No Christmas meal is ever complete without a serious dessert.
0:55:05 > 0:55:07And this is a great alternative
0:55:07 > 0:55:11if you're hoping to avoid traditional heavy puddings.
0:55:11 > 0:55:14It's a variation of creme caramel but without any cream.
0:55:14 > 0:55:18I was inspired to make it after visiting Valencia,
0:55:18 > 0:55:20the region where the orange is king.
0:55:23 > 0:55:27I must say, the smell of oranges has such memories for me.
0:55:27 > 0:55:32Always, when I'm making an orange dish, I just remember a trip
0:55:32 > 0:55:37I made ages ago via third-class train from Seville to Valencia.
0:55:37 > 0:55:39And I think it must have been about March or April,
0:55:39 > 0:55:43and the smell coming through the windows of the orange blossom,
0:55:43 > 0:55:47I just never forgot it. It's possibly the most evocative smell
0:55:47 > 0:55:50in the whole world, I think.
0:55:50 > 0:55:53'I remove the zest from a couple of oranges before juicing them
0:55:53 > 0:55:58'as they help to give the mixture its real taste sensation.
0:55:58 > 0:56:01'Adding caster sugar and orange juice from four large oranges.
0:56:01 > 0:56:04'A good stir and then on to a low heat,
0:56:04 > 0:56:09'slowly bringing it to the boil until all the sugar has dissolved.
0:56:09 > 0:56:10'And then I strain the mixture.
0:56:10 > 0:56:14'I'm normally a huge fan of Christmas pudding,
0:56:14 > 0:56:17'but I'm also taken with the idea of these lighter desserts
0:56:17 > 0:56:21'that are more popular in the warmer climes of the Mediterranean.
0:56:21 > 0:56:24'Panna cotta is one example and this is another.
0:56:24 > 0:56:27'It becomes light and airy while whisking the eggs.
0:56:27 > 0:56:30'When the eggs are ready, I add the orange juice
0:56:30 > 0:56:34'and put to one side so I can get on with making the caramel.
0:56:37 > 0:56:40'I'm using a heavy-based pan, again on a low heat.
0:56:40 > 0:56:45'Otherwise, the sugar will burn instead of slowly caramelising.
0:56:45 > 0:56:49'Only turning the heat up at the end and leaving to boil
0:56:49 > 0:56:52'rapidly for a few seconds until the sugar begins to thicken
0:56:52 > 0:56:55'and take on its golden-brown colour.
0:56:55 > 0:56:58'Now, quickly off the heat, to line the base of the moulds,
0:56:58 > 0:57:03'so that at the time of serving, it forms that impressive crown.
0:57:04 > 0:57:08'Many recipes have some sort of story attached to them
0:57:08 > 0:57:10'and this one's no exception.
0:57:10 > 0:57:13'I was intrigued as to why this orange dessert
0:57:13 > 0:57:15'had no cream or milk in it.
0:57:15 > 0:57:18'Mainly egg yolks, sugar and orange juice.
0:57:18 > 0:57:21'And the reason, simply, is that in the 15th century,
0:57:21 > 0:57:25'egg whites began to be used to clarify wine.
0:57:25 > 0:57:27'The egg yolks had to go somewhere
0:57:27 > 0:57:30'so they found their way to the convents,
0:57:30 > 0:57:32'where the nuns came up with ideas
0:57:32 > 0:57:36'to make lovely sweets out of them, just like this one.
0:57:42 > 0:57:44It's been great to have had a chance
0:57:44 > 0:57:48to end my journey of discovery in Spain with a celebration
0:57:48 > 0:57:51among the friends who have helped me so much to understand its way
0:57:51 > 0:57:56of life, its passions, traditions and above all, its attitude to food.
0:57:56 > 0:57:59And no Spanish celebration is complete,
0:57:59 > 0:58:01especially at Christmastime,
0:58:01 > 0:58:05without a spontaneous outburst of collective singing.
0:58:05 > 0:58:09So, as my guests treat me to a final festive carol,
0:58:09 > 0:58:14I wish each and every one of you a very enjoyable Christmas
0:58:14 > 0:58:17and a new year filled with the prospect of new discoveries.
0:58:17 > 0:58:21# Lleva en su chocolatera rin, rin
0:58:21 > 0:58:24# Yo me remendaba yo me remende
0:58:24 > 0:58:27# Yo me eche un remiendo yo me lo quite
0:58:27 > 0:58:31# Su molinillo y su anafre
0:58:31 > 0:58:36# Maria, Maria, ven a aca corriendo
0:58:36 > 0:58:39# Que el chocolatillo se lo estan comiendo
0:58:39 > 0:58:43# Maria, Maria, ven a aca corriendo
0:58:43 > 0:58:47# Que el chocolatillo se lo estan comiendo. #
0:58:47 > 0:58:49APPLAUSE AND CHEERING
0:58:54 > 0:58:56Salud! Navidad! Haha!