0:00:02 > 0:00:05- 'Are you ready, children?'- OK, Roy. - Oh, everything hurts.
0:00:05 > 0:00:08HE GROANS Oh, that was the party to end all parties.
0:00:08 > 0:00:13That was a good one, dude. That was a good... Oh, good grief.
0:00:13 > 0:00:15Oh, that food! The endless canapes!
0:00:15 > 0:00:17Them chocolate sticks were good, weren't they?
0:00:17 > 0:00:19Yeah. Oh, my mouth's dry.
0:00:19 > 0:00:23- That vodka luge was sonic. - That worked, didn't it?
0:00:23 > 0:00:26- Cor, dear me.- Oh, the music was ace.
0:00:26 > 0:00:29- Hey, did anybody see Roy leave? - No?- Did you?
0:00:29 > 0:00:31Did somebody call me?
0:00:31 > 0:00:34Blimey. How much booze did you put in that Christmas pud, lads?
0:00:34 > 0:00:37I don't know but I wish it could be Christmas every day.
0:00:37 > 0:00:38CHEERING
0:00:40 > 0:00:45# When the kids start singing And the band begins to play... #
0:00:45 > 0:00:48# It's Christmas! #
0:00:48 > 0:00:51So how did Dave and I get in such a post-party mess?
0:00:51 > 0:00:53Well, it all started a few months ago
0:00:53 > 0:00:57when Si and I decided a whopper of a Christmas party was in order.
0:00:57 > 0:00:59And we wanted our party to be one to remember.
0:00:59 > 0:01:03A chance to raise toast to all the great mates we've made
0:01:03 > 0:01:07on our travels around Britain making TV shows.
0:01:07 > 0:01:09There's so many people in the Biker gang
0:01:09 > 0:01:11that we thought they deserved an invite
0:01:11 > 0:01:13to a sort of, well, Biker office party.
0:01:13 > 0:01:16The only problem is, we don't have an office.
0:01:16 > 0:01:21- But we know how we like to party. - And that's big and loud.
0:01:21 > 0:01:23So in the spirit of Christmas,
0:01:23 > 0:01:26I slip over to Dave's side of the country in the glorious northwest
0:01:26 > 0:01:27for a party-planning pint.
0:01:27 > 0:01:29And that's how our journey
0:01:29 > 0:01:32to a filthy happy Christmas hangover began.
0:01:32 > 0:01:34In Dave's local.
0:01:35 > 0:01:39Oh, I tell you what, mate, you can't plan a party without a pint.
0:01:39 > 0:01:42And this is the perfect pub to pack a pint while you plan the party.
0:01:42 > 0:01:46Whoo! Christmas!
0:01:46 > 0:01:49- Two of the usual, please, Mary. - OK.
0:01:49 > 0:01:54The humble salted nut. It really is the first building block of a party.
0:01:54 > 0:01:58- We've all had them at parties. - We know a recipe, don't we?
0:01:59 > 0:02:04- And it's so simple to do...- Yeah. - ..that you could do it in the pub.
0:02:04 > 0:02:08This could be the first step to party food perfection.
0:02:11 > 0:02:15- So say goodbye, salty peanut. - And hello, Hairy spicy macadamia,
0:02:15 > 0:02:17a nut for Christmas and beyond.
0:02:18 > 0:02:21# Nuts, macadamia nuts! Whoo!
0:02:21 > 0:02:23# We mix 'em up with spices
0:02:23 > 0:02:26# And we roast them up for Christmas! Ooh! #
0:02:26 > 0:02:31Macadamia nuts, possibly the highest calorific, most fattening nut on the planet.
0:02:31 > 0:02:35- But it's Christmas, so do we care? - No!
0:02:35 > 0:02:38- And we all know that fat means...? - Flavour!
0:02:38 > 0:02:39Let's go nuts.
0:02:39 > 0:02:43We start off with two tablespoons of oil.
0:02:43 > 0:02:47- It's a good pub. They let dogs in. - Add the juice of two limes.
0:02:47 > 0:02:49HE GRUNTS
0:02:49 > 0:02:51Who needs a bin when you've got a fire?
0:02:51 > 0:02:53Every one a winner.
0:02:53 > 0:02:56Now, what makes our nuts full of Christmas spirit
0:02:56 > 0:02:59is the heady mix of sugar, garam masala,
0:02:59 > 0:03:02chilli powder, sea salt and black pepper,
0:03:02 > 0:03:05all held together with runny honey. Ooh, madam!
0:03:06 > 0:03:11I take about 300g of macadamia nuts. That's probably calories for a week.
0:03:11 > 0:03:14- Would you like a spoon? - I wouldn't mind.- Go on, then.
0:03:14 > 0:03:17Toss your nuts in that lovely mixture
0:03:17 > 0:03:19till they're nice and sticky.
0:03:19 > 0:03:21Just look at them. Look at the colour.
0:03:21 > 0:03:24It's just like when a Manchester girl has been on a sun bed.
0:03:24 > 0:03:29Now, really, you should cook these in an oven at 180 degrees for 20 minutes
0:03:29 > 0:03:31and stir your nuts about halfway through.
0:03:31 > 0:03:36- But you know, we're in a pub and it's Christmas.- And there's a fire.
0:03:36 > 0:03:39# Macadamias roasting on an open fire
0:03:39 > 0:03:42# Jack Frost nibbling at your toes... #
0:03:42 > 0:03:45In about half an hour, they're going to look like Rudolf's droppings.
0:03:45 > 0:03:48- But edible.- Yummy, too.
0:03:48 > 0:03:50Right, put that on the fire.
0:03:53 > 0:03:56And that's me sat comfortably with Puss.
0:03:56 > 0:03:59Ah!
0:03:59 > 0:04:01- That's about it really.- Yeah.
0:04:01 > 0:04:05I love this high-intensity cooking.
0:04:05 > 0:04:08- I'm going to set Magic on you. - Magic the killer cat.
0:04:08 > 0:04:12No, he's liked a coiled spring, Magic. Look at this.
0:04:12 > 0:04:13LAUGHTER
0:04:13 > 0:04:16I thought he was stuffed.
0:04:18 > 0:04:22- How are they looking, mate?- Well... - They're done, mate.
0:04:22 > 0:04:24Fabulous.
0:04:24 > 0:04:27Whoa! All we've got to do now is wait for these to cool,
0:04:27 > 0:04:31- then we can have a nibble. - Thanks Magic, you were brilliant.
0:04:31 > 0:04:35Here we go. Spiced macadamia nuts, my sweet.
0:04:35 > 0:04:38- What do you think of them? - Thank you, Dave.- Geoff.- Thank you.
0:04:38 > 0:04:41- They're fabulous. - They're really nice.
0:04:41 > 0:04:45- Gorgeous.- What do you think? - Really, really nice.
0:04:45 > 0:04:47It's like an angel kissing your tongue.
0:04:47 > 0:04:50What makes a Christmas party go with a bang for you lot?
0:04:50 > 0:04:54- Fun people.- Good company.- Good beer. - Good beer.- Good music.- Good food.
0:04:54 > 0:04:58So do you think this is an improvement on a bag of salted nuts?
0:04:58 > 0:05:01- Yes!! - # It's Christmas! #
0:05:01 > 0:05:04Well, the locals love our spicy macadamia nuts.
0:05:04 > 0:05:07But we both know a nut doth not a party make.
0:05:07 > 0:05:12So that's why we're going to rustle up a table-bending feast of party food.
0:05:12 > 0:05:15- The turkey's getting a makeover. - As a party nibble vindaloo.
0:05:15 > 0:05:21- Fantastic glazed gammon ham... - Is dancing with last-minute Christmas chutney.
0:05:21 > 0:05:24- There's one-bite meals. - A light breakfast in a canape.
0:05:24 > 0:05:27We're going to turn up the fire with Thai party nibbles.
0:05:27 > 0:05:30Then there's hand-held desserts to keep you cosy.
0:05:30 > 0:05:32Like sherry trifle in a shot glass.
0:05:32 > 0:05:35Oh, right through from Christmas Eve to New Year's Eve...
0:05:35 > 0:05:39- our party food is always... - Ready to party!
0:05:39 > 0:05:42- That was quintessentially the Christmas spirit, wasn't it?- It was.
0:05:42 > 0:05:46And we're going to crystallise that, at the end of the week, in a belting party.
0:05:46 > 0:05:51So happy in the knowledge that we've already sprinkled Christmas magic in Dave's local...
0:05:51 > 0:05:56It's time to hit the open road and start building the perfect Christmas event for our chums.
0:05:57 > 0:06:00Now, in my house, Christmas starts with a tree.
0:06:02 > 0:06:04- Which one do you fancy?- I don't know.
0:06:05 > 0:06:08- Pirates of t'Caribbean. - Come on - charge.
0:06:10 > 0:06:13That's nice. That's a beautiful tree.
0:06:13 > 0:06:15About there. Yeah.
0:06:16 > 0:06:17Hold on a minute.
0:06:17 > 0:06:20We're never going to get that back on the bike.
0:06:20 > 0:06:23- It's a bit big.- But it's such a beautiful Christmas tree.
0:06:23 > 0:06:27Do you know what? If we can't get the Christmas tree to the venue...
0:06:28 > 0:06:30Bring the venue to the trees!
0:06:31 > 0:06:34# If you go down to the woods today
0:06:34 > 0:06:37# You're sure of a big surprise
0:06:37 > 0:06:39# Cos Santa's here with all his reindeer
0:06:39 > 0:06:42# And full of people, lots of good cheer
0:06:42 > 0:06:45# Today's the day the bikers have their... #
0:06:45 > 0:06:48- Party.- Oh, yes!
0:06:48 > 0:06:52- Perfect! Look, man, it's a clearing. - We could put up a marquee.
0:06:52 > 0:06:54Or a yurt or a wigwam.
0:06:54 > 0:06:59I tell you what, though, we've got all the Christmas trees we could ever could possibly want.
0:06:59 > 0:07:04- What do you want for Christmas? - At the minute, I wouldn't mind some walls and a roof.
0:07:04 > 0:07:05SPOOKY NOISE Ooh!
0:07:09 > 0:07:13Crikey. These days, even Santa's upgraded to instant messaging.
0:07:13 > 0:07:17There it is, Kingy - one perfect party venue ordered online.
0:07:17 > 0:07:18Well, thank you, Santa.
0:07:20 > 0:07:23- Ooh-hoo-hoo!- Oh, what?!- Yes!
0:07:23 > 0:07:28Oh, now I feel the spirit of St Nicholas is truly upon us.
0:07:28 > 0:07:31I tell you what, dude, it's going to take a lot of work.
0:07:34 > 0:07:37- It's brilliant. - It's marvellous, man.- It is.
0:07:37 > 0:07:40- It's like one of Dolly Parton's cast-offs.- Magnificent, dude!
0:07:40 > 0:07:43- A few baubles and we're laughing. - It'll take more than few baubles.
0:07:43 > 0:07:47- We need to make some calls. - We need help.- We do.
0:07:48 > 0:07:52Now, we reckon, when you want help, ask the best.
0:07:52 > 0:07:56In these glittering towers, one thing is always dressed to impress.
0:07:57 > 0:08:00Canapes, the cornerstone of office party nibbling.
0:08:00 > 0:08:05So when we heard that chef Abdul, in the heart of the Square Mile,
0:08:05 > 0:08:07is the king of the canapes...
0:08:07 > 0:08:11A visit to his court, Cinnamon Kitchen, was without question.
0:08:13 > 0:08:17Abdul's a creative force in the field of one-hand party wonders.
0:08:17 > 0:08:20Most recently taking the canape trophy for an exotic little number
0:08:20 > 0:08:22of spiced roasted pigeon with beetroot,
0:08:22 > 0:08:25all balancing on a shot of spicy soup.
0:08:26 > 0:08:28- Wahey!- Hey!
0:08:28 > 0:08:31I love canapes. I love little things in little pots,
0:08:31 > 0:08:33little bursts of flavour.
0:08:33 > 0:08:35What's the perfect canape in your eyes?
0:08:35 > 0:08:39If I serve something as a canape, it should not be more than bite-size.
0:08:39 > 0:08:43- Yeah.- So you just pick it up and in a bite, it's just gone.
0:08:43 > 0:08:47Our visit promises to open the eyes and excite the taste buds.
0:08:49 > 0:08:52Oh!
0:08:52 > 0:08:54Look at those. World championship canapes.
0:08:54 > 0:08:57It's like going to the Olympics and getting to eat the medals.
0:08:57 > 0:09:00Oh, man! Right, let's eat.
0:09:00 > 0:09:02Mr Pigeon.
0:09:03 > 0:09:05- Ooh!- Oh, my goodness.
0:09:05 > 0:09:10- Try the lamb.- It's like a lamb kebab wrapped in onions in a roti,
0:09:10 > 0:09:12topped with raita and pomegranate seeds.
0:09:12 > 0:09:14You are beautiful.
0:09:14 > 0:09:16That is totally fantastic.
0:09:16 > 0:09:21It's those levels of spice that just keep coming through, building,
0:09:21 > 0:09:24and then there's a blossom at the end and then it's gone.
0:09:24 > 0:09:27What I'm fast realising, Dave, is a canape,
0:09:27 > 0:09:29and these quality of canapes,
0:09:29 > 0:09:32- are for life, not just for Christmas.- That's right.
0:09:32 > 0:09:34We've just had a glimpse of the future.
0:09:34 > 0:09:38'So what canapes would Abdul make for our Hairy Biker party?
0:09:38 > 0:09:42'Remembering we're in a tent, not a glittering tower.
0:09:42 > 0:09:44'Well, we might have guessed.
0:09:44 > 0:09:48'A stunning reworking of leftover Christmas turkey.
0:09:49 > 0:09:52'Stir-fried vindaloo in a bamboo cone.
0:09:52 > 0:09:54'Dudes, the future is here!'
0:09:54 > 0:09:58Coriander seeds, peppercorn, chillies, cumin seeds,
0:09:58 > 0:10:00star anise, cinnamon and cloves.
0:10:00 > 0:10:03So we gently dry the spices.
0:10:05 > 0:10:08- Could you give me two minutes? There's a call.- Of course.
0:10:08 > 0:10:10- He's just getting a recipe tip. - He's phoning his mam.
0:10:10 > 0:10:13"Mam, What is it you put in next?"
0:10:13 > 0:10:16'To give the toasted spices an authentic air...
0:10:16 > 0:10:19'Apply the brute force and ignorance of a large man with a pestle
0:10:19 > 0:10:22'and wait for the heady aroma of sweat.'
0:10:22 > 0:10:24Mm, you could wear that.
0:10:24 > 0:10:28I must say, there is nothing that smells like roasted turkey.
0:10:28 > 0:10:32It just pervades the house and you know it's Christmas.
0:10:32 > 0:10:34'To add a fresh layer of flavour,
0:10:34 > 0:10:37'Abdul lightly fries onions and peppers.'
0:10:37 > 0:10:39Chillies, ginger, a little bit of salt
0:10:39 > 0:10:42and then we end up putting the turkey in as well.
0:10:45 > 0:10:47Just a tiny bit of malt vinegar.
0:10:47 > 0:10:50'The vinegar, interestingly, is the "vin" bit of vindaloo.'
0:10:50 > 0:10:53- So that's tomato puree, Abdul? - Yeah.
0:10:54 > 0:10:57We finish it with some freshly chopped coriander leaves
0:10:57 > 0:11:01and your vindaloo spice mix.
0:11:01 > 0:11:03Oh, because we haven't put the spices in, yet.
0:11:03 > 0:11:06We were always taught to finish the dish off with fresh spices
0:11:06 > 0:11:08and cook the dried spices in.
0:11:08 > 0:11:10This is great. This is new.
0:11:10 > 0:11:13It will not give the spices a rawness.
0:11:14 > 0:11:16That's just glossed with butter.
0:11:16 > 0:11:22- How do you make a canape out of that?- The best would be to serve it in cones.
0:11:22 > 0:11:25I would serve it like...
0:11:25 > 0:11:28I think what we've learnt, Abdul, is that when it comes to canapes
0:11:28 > 0:11:30and party food,
0:11:30 > 0:11:32is let your imagination go wild.
0:11:32 > 0:11:38Now, this is potato straws. It will add a little texture to your turkey.
0:11:38 > 0:11:41- Oh, marvellous.- Happy Christmas.
0:11:41 > 0:11:45Mm. First of all, it's superb. Second of all, it's very clever.
0:11:45 > 0:11:48On Boxing night, I'm going to be standing there
0:11:48 > 0:11:52with a cone of vindaloo and a cold beer
0:11:52 > 0:11:56and I'll think all my birthdays and Christmases have come at once.
0:11:56 > 0:11:58Merry Christmas.
0:11:59 > 0:12:01# Hark the herald... #
0:12:01 > 0:12:03You can get the bamboo cones online for pennies.
0:12:03 > 0:12:05It would have even made Scrooge smile.
0:12:08 > 0:12:10Well, that's one perfect party nibble
0:12:10 > 0:12:14that Mr Kingy and I can rustle up at our soiree without a problem.
0:12:14 > 0:12:16It's just a posh stir-fry.
0:12:16 > 0:12:19Now, before Abdul's inspired cooking is washed off our taste buds,
0:12:19 > 0:12:23it's back to campaign HQ to get things cracking.
0:12:23 > 0:12:28Whilst we've been away, Santa's little helpers have also erected a Christmas command centre.
0:12:28 > 0:12:30That's like a kitchen in a tent.
0:12:30 > 0:12:33That's certainly going to spice up proceedings.
0:12:33 > 0:12:36Spicy canapes from Abdul. Brilliant.
0:12:36 > 0:12:38Yes, but we need to apply our imagination.
0:12:38 > 0:12:40- One meal in a bite.- Right.
0:12:40 > 0:12:42And we're going to do two flavours.
0:12:42 > 0:12:45The first is egg and bacon with a little quail's egg.
0:12:45 > 0:12:48And an equally tasty ploughman's lunch in a bite.
0:12:48 > 0:12:51Perfect anytime snacking.
0:12:51 > 0:12:52Canapes!
0:12:52 > 0:12:54So, egg and bacon to start with.
0:12:54 > 0:12:59All I'm going to do is I'm going to cut some rashers of bacon,
0:12:59 > 0:13:02very simply fry them off and set them aside.
0:13:02 > 0:13:04I've got two hard-boiled eggs.
0:13:04 > 0:13:08Peel them, put them in a bowl. I'm going to make egg mayonnaise.
0:13:08 > 0:13:09It's great what Abdul said.
0:13:09 > 0:13:12You could take anything to put in a canape.
0:13:12 > 0:13:14That's the lovely thing about canapes, isn't it?
0:13:14 > 0:13:17You go all creative and get your juices going.
0:13:17 > 0:13:21For two eggs, you need about four tablespoons of mayonnaise.
0:13:21 > 0:13:23I think that'll do nicely.
0:13:24 > 0:13:26What's the good of an egg without salt?
0:13:26 > 0:13:29White pepper's good for this, as well as black pepper.
0:13:29 > 0:13:33On the top, we're going to garnish it with half a hard-boiled quail's egg.
0:13:33 > 0:13:37They're lovely. It shows your guests that you care.
0:13:37 > 0:13:40There's love in every mouthful, isn't there?
0:13:40 > 0:13:42There is, mate, there is.
0:13:42 > 0:13:45I'm good to go. I've got me egg mayonnaise, quail's eggs,
0:13:45 > 0:13:48rocket, seasoning and you've got the rashers
0:13:48 > 0:13:49and you have the cases.
0:13:49 > 0:13:52We've blind-baked these shortcrust pastry cases.
0:13:52 > 0:13:57Now, we made our own pastry but shop-bought is just fine and dandy.
0:13:57 > 0:14:00Now we have the substance, let the artistry begin.
0:14:01 > 0:14:04It's like the ultimate all-day breakfast, isn't it?
0:14:04 > 0:14:07It is! In a oner. It's brilliant.
0:14:07 > 0:14:09These are nice. These are called Tomberries.
0:14:09 > 0:14:11They're miniature tomatoes.
0:14:11 > 0:14:14This is rocket. Rocket will be quite nice and peppery.
0:14:14 > 0:14:17- They look lovely. - Absolutely gorgeous.
0:14:17 > 0:14:19I'd be really happy to receive that at a party.
0:14:19 > 0:14:22The all-day breakfast bacon and egg canapes.
0:14:22 > 0:14:25- Onwards with a ploughman's lunch... - Yeah!- ..in a canape.
0:14:25 > 0:14:29A ploughman's has to have apple, celery, cheese, pickles and mayonnaise.
0:14:29 > 0:14:32- It's all going in a oner.- Oh!- Humph.
0:14:32 > 0:14:34A good apple for this is the Granny Smith.
0:14:34 > 0:14:39It's traditional, tart and makes your eyes go...
0:14:39 > 0:14:40First, peel it.
0:14:40 > 0:14:44- Unless you like the skin. - Which wouldn't be right in this.
0:14:44 > 0:14:48I'm dressing this apple with lemon juice so you don't get brown apple.
0:14:48 > 0:14:51What's in a ploughman's that we all know and love?
0:14:51 > 0:14:55Cheese. Just cut it like that, across on the diagonal,
0:14:55 > 0:14:57to form a wedge.
0:14:57 > 0:14:59Cut the celery like a rhombus.
0:14:59 > 0:15:03- Our spring onions.- Yes? - How about like that, across.
0:15:03 > 0:15:04- A shard.- A shard.
0:15:04 > 0:15:08It's Christmas. You've got to have a silverskin, haven't you?
0:15:08 > 0:15:11- Silverskin onions at Christmas. - And our beloved Tomberries.
0:15:11 > 0:15:16I'm going to put a blob of mayonnaise in the bottom because you don't want them drying out.
0:15:16 > 0:15:19Oh, magnificent. It's like Mr Whippy.
0:15:19 > 0:15:21Let Mr King take the first stroke.
0:15:28 > 0:15:30And a little chutney, there, Kingy.
0:15:34 > 0:15:36- Go on, let's go and treat the gang. - Yeah.
0:15:36 > 0:15:39Let's find some really butch foresters.
0:15:40 > 0:15:43Now, we know there's only two of you but you look like hungry lads.
0:15:43 > 0:15:46- What do you think, boys? - Mm, very nice, yeah.
0:15:46 > 0:15:50- The bacon and egg is best, I think. - That's vegetarian, 100%.- Hurray.
0:15:50 > 0:15:53Go on, have another one.
0:15:53 > 0:15:55Canapes are meant to be eaten in one.
0:16:01 > 0:16:04- And there it was.- It's not very good for conversation.
0:16:05 > 0:16:08But other than that, it's brilliant.
0:16:10 > 0:16:13So our first batch of canapes get the seal of approval
0:16:13 > 0:16:14from our backstage team.
0:16:14 > 0:16:20- Well, they say that travel broadens the behind.- That's mind, mate, mind.
0:16:20 > 0:16:24Years ago on our travels, we fell in love with the great flavours of Asian food.
0:16:24 > 0:16:26So when we discovered Tuk back in Barrow,
0:16:26 > 0:16:31we were excited to have some of her fantastic Thai food here in Blighty.
0:16:31 > 0:16:34She cooked up a storm on the Christmas programme a while back.
0:16:34 > 0:16:37She even cooked for my wedding banquet.
0:16:37 > 0:16:41So she's one mate we know will give our party the spicy edge.
0:16:41 > 0:16:44Oh, her grub's so good you'll think we're in the Far East.
0:16:44 > 0:16:46Not the Northwest.
0:16:46 > 0:16:49I think you can tell we're at Tuk's house. Look at the gates.
0:16:49 > 0:16:52- She made them herself, you know. - Did she?- Yeah.
0:16:52 > 0:16:57- But there's one thing you can guarantee, there's always a party at Tuk's house.- You're not wrong.
0:16:58 > 0:17:00- Tuk! Tuk!- Hi!- Merry Christmas!
0:17:00 > 0:17:02Come on, come in!
0:17:05 > 0:17:09- Come in.- Ah, Tuk, this looks good.
0:17:09 > 0:17:13Yeah, I prepare all the ingredients for our cooking today.
0:17:13 > 0:17:17We've had a lot of parties, haven't we, over the years?
0:17:17 > 0:17:19Yes, I like cooking.
0:17:19 > 0:17:22I like to be with parties of people.
0:17:22 > 0:17:27- So we want your help...- Yes.- OK? With our party food.
0:17:27 > 0:17:30- Have you got any ideas? - Yeah, don't worry.
0:17:30 > 0:17:33Today, we're going to cook all the finger food or party food.
0:17:33 > 0:17:35Food you can pick up.
0:17:35 > 0:17:38What I love about your Thai food is it's tasty, it's spicy.
0:17:38 > 0:17:42- It sets your mouth alight.- We've got some galangal, lime leaves.
0:17:42 > 0:17:46- Shallots.- Sweet basil.- Sweet basil. - Lemongrass, yeah.
0:17:46 > 0:17:50- Now, Tuk reckons that the best party nibbles...- Are chicken wings,
0:17:50 > 0:17:53crispy prawns and non-fish fishcakes.
0:17:56 > 0:17:58Before we cook up the wonders of the East,
0:17:58 > 0:18:01Tuk has a little spiritual exercise for us.
0:18:02 > 0:18:05Now, we've fed the spirit, it's time to feed the belly.
0:18:05 > 0:18:07- Yes!- Yeah!- Yay!
0:18:07 > 0:18:11- What's first, Tuk?- We're going to do the chicken wing, first.
0:18:11 > 0:18:15- So the chicken wings, they need to be marinated in a nice Thai curry paste.- Yeah.
0:18:15 > 0:18:21- So the lemongrass, garlic.- Yes, and some of the pieces of ginger.
0:18:21 > 0:18:23- And I just start. - Yes, start grinding.
0:18:23 > 0:18:29- Two tablespoon of soy sauce.- That's the dark soy.- And oyster sauce.
0:18:29 > 0:18:32I tend to put some little bit of dark brown sugar.
0:18:32 > 0:18:35- It balances with the soy, doesn't it?- That's right.
0:18:35 > 0:18:39- There's your wings.- OK, then. - And there's your marinade, Kingy.
0:18:39 > 0:18:42- Oh, yeah.- Oh, wow. - Lemongrass, ginger, garlic,
0:18:42 > 0:18:44salt, pepper, soy, oyster...
0:18:44 > 0:18:48The chicken wings are crispy because of the plain flour
0:18:48 > 0:18:50we've just sprinkled on them.
0:18:50 > 0:18:53- We can leave that to marinade while we make something else.- Yes.
0:18:53 > 0:18:56Whilst those fabulous wings do their thing,
0:18:56 > 0:18:58I make an assault on a mountain of prawns.
0:18:58 > 0:19:01Now, we know none of them are going to go to waste
0:19:01 > 0:19:04because Tuk's crispy prawns are a thing of wonder.
0:19:04 > 0:19:08- Self-raising flour.- Yes. - Some ground black pepper.- Yes.
0:19:08 > 0:19:11- That's right.- Salt. That's it, lovely. A teaspoon of salt.
0:19:11 > 0:19:16And now we've got to mix the egg with the really cold water.
0:19:16 > 0:19:21That's it. Now you've got to mix them really, really well.
0:19:21 > 0:19:24These Japanese breadcrumbs are known as panko.
0:19:24 > 0:19:28They give the prawns their light golden colour and crispy outside.
0:19:28 > 0:19:32You should be able to grab them at any good Oriental food store.
0:19:32 > 0:19:35- Ready?- You put in there, just to make sure... Yeah.
0:19:35 > 0:19:37And drop it in there.
0:19:37 > 0:19:38And that's it.
0:19:38 > 0:19:41Just to get that breadcrumb over everywhere.
0:19:43 > 0:19:47- It's the seasoned flour.- Yeah. - It's the iced water and egg.- Yes.
0:19:47 > 0:19:50- And then the panko.- That's it. - Simple as that.
0:19:50 > 0:19:53Now that's how you can have a Thai nibble
0:19:53 > 0:19:56that your local restaurant would be proud of.
0:19:56 > 0:19:58Try! Go on, try.
0:19:58 > 0:20:00Yeah, you don't try, you don't know.
0:20:00 > 0:20:02The prawn's cooked through, just.
0:20:02 > 0:20:06The batter's so thin, you feel you're just eating prawn.
0:20:06 > 0:20:11- Nice, isn't it?- Mm.- Phwoar.
0:20:12 > 0:20:15Now, the Thais' love of spicy food is stuff of legend.
0:20:15 > 0:20:20I love these fresh flavours as a complement to traditional Christmas grub.
0:20:20 > 0:20:24So no surprise, Tuk's got us next on a big chilli hit,
0:20:24 > 0:20:25making a classic patty.
0:20:25 > 0:20:28So there's about a dozen dried chillies.
0:20:28 > 0:20:32- Mate, you're leaving the seeds in, so it'll be really... - I'm doing as I'm told.
0:20:32 > 0:20:37So we've got loads of lemongrass, chillies, shallots, garlic,
0:20:37 > 0:20:41- kaffir lime leaves, and now this is sweet basil.- Yes.
0:20:41 > 0:20:43I love sweet basil.
0:20:43 > 0:20:45Now, welcome to the 21st century.
0:20:46 > 0:20:48That will do.
0:20:48 > 0:20:50Often, this type of patty is known as a fishcake
0:20:50 > 0:20:52but Tuk's recipe uses soy mince,
0:20:52 > 0:20:57which has been soaked in a little water and bulked up with mashed potato.
0:20:57 > 0:21:01- Ordinary mash.- Some cornflour. Some soy sauce.
0:21:01 > 0:21:04- Thai food, you always balance the sweet and sour, don't you? - That's right.
0:21:04 > 0:21:08- They are quite simple to do. - That's lovely.- Yes.
0:21:08 > 0:21:12- How long either side, Tuk? - We just make them go brown.
0:21:12 > 0:21:14With Si frying off the last patties,
0:21:14 > 0:21:18time to get the marinated Thai chicken wings cooked.
0:21:21 > 0:21:23- Are they spicy? - Oh, yeah. They're fabulous.
0:21:23 > 0:21:25- Oh, thank you.- Mm.- Mm!
0:21:26 > 0:21:28- Wow!- Mm, that's nice.
0:21:28 > 0:21:32- They make your tonsils dance, don't they? Look at that.- Aye.
0:21:32 > 0:21:36- Wow.- They're beautiful, aren't they? Absolutely beautiful.
0:21:36 > 0:21:39- Merry Christmas.- We've got to test, though, Tuk.- Yeah, I know.
0:21:39 > 0:21:42- Ooh, they're lovely.- There we are.
0:21:44 > 0:21:48- And three clever dishes. - Because you are a very clever lady.
0:21:48 > 0:21:51- Oh, I'm not really.- Thank you. - You're a good cook.
0:21:51 > 0:21:56Whenever Tuk rustles up some nibbles, it's an excuse to party.
0:21:56 > 0:21:58CHEERING
0:21:59 > 0:22:03- Hi! - Oh, wow.- How are you, girls?
0:22:03 > 0:22:06There's quite a strong Thai community around Barrow,
0:22:06 > 0:22:08most of which appear to be in Tuk's conservatory.
0:22:08 > 0:22:10- Yes?- Can we try it?- Yes.
0:22:10 > 0:22:13- That's Tuk's chicken wings. - Thank you.
0:22:13 > 0:22:16And this is the no-fish fishcakes and the crispy prawns.
0:22:17 > 0:22:20Mm! That's nice.
0:22:20 > 0:22:23If these few nibbles can get this amount of joy...
0:22:23 > 0:22:26Then we definitely want them on our party menu.
0:22:26 > 0:22:30- Is this Thai party food to you? Is this what you eat?- Yes!
0:22:30 > 0:22:32- Then we diet. - LAUGHTER
0:22:33 > 0:22:35- You've got me boots! - HE SPEAKS THAI
0:22:35 > 0:22:37CHEERING
0:22:37 > 0:22:40I can't wait to see Tuk and her chums again at party time.
0:22:40 > 0:22:43They never, ever cease to amaze me. Those Thai ladies are fab.
0:22:43 > 0:22:47They can cook, they can chat and they know how to party.
0:22:49 > 0:22:52With our savoury nibbles on track, we're well en route to a fab bash.
0:22:52 > 0:22:55But one big task still lies ahead -
0:22:55 > 0:22:58sprinkling Christmas magic over the venue.
0:22:58 > 0:23:01I reckon a raid on mine and Si's tinsel collection
0:23:01 > 0:23:03would hardly touch the sides of the tent.
0:23:03 > 0:23:07So we're going in search of Christmas baubles.
0:23:07 > 0:23:11At a place we've heard dreams - or maybe nightmares - come true.
0:23:11 > 0:23:13A yard in North London.
0:23:13 > 0:23:18- Wow, the Blues Brothers, naked ladies, all that.- Excellent.
0:23:18 > 0:23:21To help us leave our dark sides in the car park is Ryan.
0:23:21 > 0:23:24He knows exactly where the door to Narnia lies.
0:23:24 > 0:23:28- Oh, what?! It's Christmas!- Ah, yes!
0:23:28 > 0:23:33- They've got Santa.- Giant baubles. - It's a sign to the North Pole.
0:23:33 > 0:23:35Oh, look! Whoo!
0:23:35 > 0:23:36Whoa!
0:23:36 > 0:23:39Look, that's you in about three years.
0:23:40 > 0:23:45# If you go down to the woods today you're sure of a big surprise. #
0:23:45 > 0:23:48Oh, look, Kingy. There's loads of penguins.
0:23:49 > 0:23:52- Oh, man.- Look, a serving platter.
0:23:52 > 0:23:54Reindeer! Look, man!
0:23:54 > 0:23:55Oh, brilliant.
0:23:57 > 0:24:02# Dashing through the snow... Rudolph, the red-nose reindeer...
0:24:02 > 0:24:05# Had a very shiny nose
0:24:05 > 0:24:08- Yes!- It's a must-have. - We've got to have him.
0:24:11 > 0:24:14With half of Noah's Ark for party decorations...
0:24:14 > 0:24:16I've got an idea, Dave.
0:24:16 > 0:24:20This Christmas treasure is the perfect photo opportunity.
0:24:20 > 0:24:24You're right. We can use it to remind all our fab guests of when and where to turn up.
0:24:24 > 0:24:28And they'll have time to dust off their party frocks.
0:24:30 > 0:24:32PENGUIN HONKS
0:24:33 > 0:24:38Hey... Are you gonna stop making that irritating noise?
0:24:40 > 0:24:41You're so Method.
0:24:41 > 0:24:42SNARLING I'm a penguin.
0:24:44 > 0:24:48Oh, Kingy, how the hell are we going to ride the bikes wearing this?
0:24:49 > 0:24:51Right, let's see if this works.
0:24:52 > 0:24:55Now, what better way to get our message to everyone
0:24:55 > 0:24:56than in a Christmas cracker?
0:24:58 > 0:25:01Just open a cheapy cracker and slip your personal message inside.
0:25:01 > 0:25:04- Why did the tomato blush? - Don't know.
0:25:04 > 0:25:07- Cos it saw the salad dressing. - Oh!
0:25:07 > 0:25:12- Now, don't read all the jokes! - And don't expect your postie to deliver them.
0:25:12 > 0:25:15You're just going to have to drop them off by hand.
0:25:15 > 0:25:18There you go. Six down, 54 to go.
0:25:20 > 0:25:21Well, they say people make parties.
0:25:21 > 0:25:24But we say these party people need feeding.
0:25:24 > 0:25:27So back at the Cooking Command HQ,
0:25:27 > 0:25:30we know that whichever you go with finger food...
0:25:30 > 0:25:35Everyone loves to see a Christmas table graced with some kind of roast beast.
0:25:35 > 0:25:37Like our honey-glazed gammon,
0:25:37 > 0:25:41a joint that will feed our guests days after its first appearance.
0:25:42 > 0:25:44Oh....!
0:25:44 > 0:25:47- There. Right.- The centrepiece.
0:25:48 > 0:25:53- At a party, you always need something of great magnificence.- Thank you.
0:25:53 > 0:25:55- Not him.- Oh.- This.
0:25:55 > 0:25:59- Two sideboard-bending hams. - Look at that!
0:25:59 > 0:26:01These are triple-smoked hams. HE SNIFFS
0:26:01 > 0:26:06- Ah!- We've put the hams in water, brought them to the boil,
0:26:06 > 0:26:09taken the hams out, thrown the water away
0:26:09 > 0:26:11and that makes sure that there's no excess salt in them.
0:26:11 > 0:26:17Now, we need to place these hams into two big pots of water.
0:26:17 > 0:26:20So the blanched hams in the cold water.
0:26:20 > 0:26:21We need two onions each.
0:26:23 > 0:26:25- Cut.- And cut.
0:26:25 > 0:26:28Don't whatever you do throw that juice away.
0:26:28 > 0:26:32It's fantastic for pea and ham soup. Oooh!
0:26:32 > 0:26:35Next, two sticks of celery each.
0:26:35 > 0:26:38- And what's next? - The snowman's friend.
0:26:38 > 0:26:39Carrots!
0:26:39 > 0:26:43'So the final flavour is the stuff of a simple stock.
0:26:43 > 0:26:47- 'A few bay leaves, peppercorns... - Then keep these babies simmering...
0:26:47 > 0:26:50'Allowing 20 minutes for each 500g.
0:26:50 > 0:26:55'That gives us a little time to rustle up a bit on the side.'
0:26:55 > 0:26:57We've got a chutney you make at the last minute
0:26:57 > 0:27:00and you can eat it as soon as it's done. It lasts for a month.
0:27:01 > 0:27:05So all those leftovers you can have with your last minute chutney.
0:27:06 > 0:27:09- So let's get ourselves in a right old pickle.- Oh-ho!
0:27:09 > 0:27:13To make our fast chutney, sweat your onions in sunflower oil.
0:27:13 > 0:27:17# Oh, ham and pickles, ham and pickles, don't they give you a tickle? #
0:27:17 > 0:27:20- Right, look at these onions, Kingy. - Lovely.
0:27:20 > 0:27:23They've shrivelled up like a squid on a sun bed.
0:27:23 > 0:27:24That's what we're after.
0:27:24 > 0:27:27Then add your finely chopped garlic and ginger.
0:27:28 > 0:27:32Now, that needs to cook for about another five minutes.
0:27:32 > 0:27:36- Chutneyfication.- Across the nation. - For Christmas.
0:27:36 > 0:27:40Next, the figs, apricots and raisins.
0:27:40 > 0:27:41- Two...- Three, four.
0:27:43 > 0:27:45And it wouldn't be a chutney without vinegar,
0:27:45 > 0:27:49- white wine vinegar today, and sugar. - The crunchy brown one.
0:27:49 > 0:27:52Now, it's beginning to look and smell like chutney.
0:27:52 > 0:27:55- But it doesn't smell like Christmas yet.- No, it doesn't.
0:27:55 > 0:28:00So all those lovely smells and flavours that are synonymous with Christmas
0:28:00 > 0:28:03and the Christmas spirit, here they are.
0:28:03 > 0:28:06Take two cinnamon sticks and chuck them in.
0:28:06 > 0:28:10- And the final seasonal frolic with aroma...- Is grated nutmeg.
0:28:11 > 0:28:12Season with salt and pepper.
0:28:12 > 0:28:16Now let that simmer with the lid off for about half an hour.
0:28:16 > 0:28:19Keep an eye on it. You want it to be thick and gloopy.
0:28:19 > 0:28:23And then you will have chutney which you can use once it's cooled.
0:28:23 > 0:28:24Satisfaction guaranteed.
0:28:26 > 0:28:30This quick chutney and all our festive party recipes are online.
0:28:30 > 0:28:33Just take a look at:
0:28:35 > 0:28:39Once the ham has cooked, it will have soaked up some of that stock.
0:28:39 > 0:28:42Which means it will be really moist for a final roasting.
0:28:42 > 0:28:45How beautiful is that? Look, it's magnificent.
0:28:45 > 0:28:47Now we've got lovely boiled ham
0:28:47 > 0:28:51but the next thing we want to do is to get that chequered effect
0:28:51 > 0:28:53that you see on Victorian pictures.
0:28:53 > 0:28:56The way you achieve that is you take the skin off
0:28:56 > 0:28:58and leave the fat on.
0:28:58 > 0:29:00You can have ham when it's hot or cold
0:29:00 > 0:29:04but there's that thing when there's like half of it in the fridge
0:29:04 > 0:29:07and you remember and you come down in the morning
0:29:07 > 0:29:11and just think, I'll just have a nice ham sandwich
0:29:11 > 0:29:15or a couple of poached eggs and a slice of decent smoked ham
0:29:15 > 0:29:19and it's your proper smoked ham. It doesn't get much better.
0:29:19 > 0:29:22In the middle of each diamond, pop a clove.
0:29:23 > 0:29:25You'll notice your creation begins to look
0:29:25 > 0:29:28like a well-shod hobnail boot.
0:29:28 > 0:29:30- Oh, yes!- Yes! Hey-hey!
0:29:30 > 0:29:34Now the good bit. The Christmas decorating that you can eat.
0:29:35 > 0:29:38- 'Roughly translated, Dave means a glaze.- Indeed.
0:29:38 > 0:29:42'I believe a fabulous ham should always be in evening dress at this time of year.
0:29:42 > 0:29:47'So the simple glaze is English mustard and runny honey.'
0:29:47 > 0:29:49It's like milking a bee.
0:29:50 > 0:29:53Just fill in every square, like painting with numbers.
0:29:53 > 0:29:55'Do you know what it is yet?
0:29:55 > 0:29:59'Then pop it in the oven for 10 minutes to get the glaze to stick.'
0:29:59 > 0:30:04The diamonds are looking nice now. We're ready for a second coat, mate.
0:30:04 > 0:30:10This second coat is worth the effort to get a good, thick, glossy finish.
0:30:11 > 0:30:13Look at the colour of this. You know what we could call it?
0:30:13 > 0:30:16A ham tan. Hey-hey!
0:30:16 > 0:30:21Now, leave that for another ten to 15 minutes until it's golden brown.
0:30:21 > 0:30:25But keep an eye on it because it'll blacken if the honey burns.
0:30:25 > 0:30:28With the feast's centrepiece nicely roasting...
0:30:28 > 0:30:31We still need to find an entertainment centrepiece.
0:30:31 > 0:30:33We need to aim for the top,
0:30:33 > 0:30:37the most Christmassy Christmassy thing you could possibly have.
0:30:39 > 0:30:43Well, they say, if you don't ask, you don't get.
0:30:48 > 0:30:53- Hi, it's Dave and Si! - Dude, hello. How are you?
0:30:53 > 0:30:57Now, look, we're throwing the biggest and best Christmas party ever.
0:30:57 > 0:31:00We need a grand finale, a big one. Are you up for it?
0:31:01 > 0:31:05- Yes! Brill.- That's a result. - That is, isn't it?
0:31:05 > 0:31:08But the thing is when you're doing business like that,
0:31:08 > 0:31:11it pays to have a land line, especially in these rural parts.
0:31:11 > 0:31:13- The old ways are the best ways.- Oh!
0:31:13 > 0:31:16- # When the snowman brings the snow... #- I'm excited!
0:31:16 > 0:31:20Keep calm, Kingy. You need to stay focused to be a good host.
0:31:20 > 0:31:23Focused, dude? With a rock legend coming to play?
0:31:23 > 0:31:27Back in the venue, our lighting boys are also on the rock track.
0:31:27 > 0:31:33- Fixing up a glittering rig of lamps for show time.- Hungry work.
0:31:33 > 0:31:35Now, to continue with the plan, let's sample some ham.
0:31:35 > 0:31:39- Shall we make the boys some baps? - Aye, carry on regardless.
0:31:39 > 0:31:43Phwoar! Look at this - ham with a tan.
0:31:43 > 0:31:45Oh, Dave, look at this, man.
0:31:45 > 0:31:49The chutney, the consistency is simply heavenly.
0:31:52 > 0:31:55As you're cutting, just pull your cloves out.
0:31:55 > 0:31:59This glazed gammon recipe is perfect party food
0:31:59 > 0:32:02- because you can cook it well in advance.- Just like we have.
0:32:02 > 0:32:05Don't be mean - it's Christmas!
0:32:05 > 0:32:09- Look at that, mate. Shall we go and feed the troops?- Onward.
0:32:09 > 0:32:12- Thank you very much.- No, thank you. - They look lovely.
0:32:12 > 0:32:15- Shall we join the gents? - I think it would be rude not to.
0:32:15 > 0:32:18- Merry Christmas.- Merry Christmas. Thanks very much.
0:32:18 > 0:32:22- The chutney's lovely.- Mm.- Mm. - Mm. Great sandwiches.
0:32:22 > 0:32:25- You've not skimped with the ham on this one.- Thanks, fellas.
0:32:25 > 0:32:29'With the roadies fed and a rock legend sorted for the party,
0:32:29 > 0:32:32'I reckon we're on a pretty rock and roll tip.
0:32:32 > 0:32:36'So, mate, the pressure's on to keep our party well oiled.
0:32:36 > 0:32:39'What need is a cracking bar idea, dude.
0:32:39 > 0:32:42- 'Let's break the ice... - As only the best hosts do...
0:32:42 > 0:32:44'By making a vodka luge.
0:32:44 > 0:32:47'That's quite simply a grand vodka dispenser
0:32:47 > 0:32:49'carved from a solid block of ice.'
0:32:53 > 0:32:54That's it.
0:33:01 > 0:33:05'To start the luge, you need to create ice art.
0:33:05 > 0:33:07'It's like being Michelangelo on the rocks.
0:33:07 > 0:33:11'Helping us to wield the chainsaw is Wayne.
0:33:11 > 0:33:14'He turns party planners' dreams into a chilling reality.
0:33:14 > 0:33:18'From penguins to a hammer and sickle.'
0:33:20 > 0:33:24- Hey-hey! We've got a tree, Kingy. - Get in!
0:33:24 > 0:33:28- Look at that - it's like crystal, isn't it?- Oh, it's beautiful.
0:33:28 > 0:33:31- We'll do the second stage now. - Eh? I thought that was it.
0:33:31 > 0:33:33No, that's just the start.
0:33:35 > 0:33:38A pro can rattle off a luge in about an hour and a half
0:33:38 > 0:33:41- but it's tough work for a beginner. - Because ice melts.
0:33:41 > 0:33:46That's it, Kingy. That's belting. You've got it, mate.
0:33:46 > 0:33:48That's brilliant but where does the vodka go
0:33:48 > 0:33:52- and how do we get it through the tree?- We drill the sculpture.
0:33:52 > 0:33:56- What?- And that turns a sculpture into a luge?- That's correct.
0:34:01 > 0:34:05'Making the icy hole for the vodka is a two-pronged attack.
0:34:05 > 0:34:07'It's like finishing the Channel Tunnel.'
0:34:07 > 0:34:09Well, Kingy, time to test the luge.
0:34:09 > 0:34:13It's a little bit of water and food colouring and with a bit of luck,
0:34:13 > 0:34:17it'll pop out of here. Imagine it's raspberry vodka.
0:34:17 > 0:34:18The moment of truth.
0:34:20 > 0:34:22Perfect.
0:34:22 > 0:34:27- Decoration time.- All Christmas trees need decorations, don't they?
0:34:27 > 0:34:30'The crystal-clear ice is due to specially filtered water...
0:34:30 > 0:34:34'Which also makes for a hygienic drinking experience - thank goodness!
0:34:34 > 0:34:37'Now, we don't suggest you try this at home.
0:34:37 > 0:34:39'It is one for the professionals.'
0:34:39 > 0:34:41Now, look at that.
0:34:41 > 0:34:45Me mother used to have a sugar bowl like that, a pressed glass one.
0:34:45 > 0:34:49- Wahey, lad!- Hey-hey! Oh, when do you stop?
0:34:49 > 0:34:51'So our stunning ice luge is ready for vodka.
0:34:51 > 0:34:55'And needs to be put to bed until party night.'
0:34:55 > 0:34:57He's got a penguin!
0:34:59 > 0:35:01- Oh, wow! - DAVE HONKS
0:35:05 > 0:35:07See you at the party.
0:35:07 > 0:35:11'As we want to give our guests more than water with food colouring...
0:35:11 > 0:35:14'We need to get cracking on a vodka treat everybody will love.
0:35:15 > 0:35:17'It's time to head for HQ.'
0:35:19 > 0:35:22The time has come to get down and macerate.
0:35:22 > 0:35:24- Vodka.- It's a brilliant one, this one.
0:35:24 > 0:35:27This is our invention. It's Christmas pudding vodka.
0:35:27 > 0:35:31Can you imagine? It's wonderful for our vodka luge.
0:35:31 > 0:35:35It just tastes like Christmas pudding but it makes you go all warm.
0:35:35 > 0:35:37It's Christmas in a bottle.
0:35:37 > 0:35:40H'orange. Lemon.
0:35:40 > 0:35:43- The zest of each. Mr King, your weapon.- Thank you.
0:35:43 > 0:35:46In the jar, I've just got some mixed fruit
0:35:46 > 0:35:48and it's got candied peel, raisins, sultanas.
0:35:48 > 0:35:50Put into that a bottle of voddy.
0:35:51 > 0:35:53# In the winter, we will build a snowman... #
0:35:53 > 0:35:57I know in Scotland you're quite partial to it with Irn-Bru
0:35:57 > 0:35:59but cut that out. This is Christmas pudding vodka.
0:35:59 > 0:36:01This is for a touch of class.
0:36:01 > 0:36:04To this, put in two sticks of cinnamon.
0:36:05 > 0:36:09About two teaspoons of mixed spice and six cloves.
0:36:09 > 0:36:12It's a Christmas drink, a liqueur - some sugar.
0:36:12 > 0:36:15And half a grated nutmeg.
0:36:15 > 0:36:17So, really, it's a Christmas pudding in vodka
0:36:17 > 0:36:19without the flour and the fat.
0:36:19 > 0:36:21One could say it's quite a diet option.
0:36:21 > 0:36:26It is. If you had this instead of your Christmas pudding at your Christmas dinner,
0:36:26 > 0:36:28it might be an interesting rest of the afternoon.
0:36:28 > 0:36:32But if your auntie is a supermodel and is thinking about her weight,
0:36:32 > 0:36:36while you're tucking into your big pudding, flaming with brandy and custard,
0:36:36 > 0:36:40all you need to do is give her a little nip of this vodka
0:36:40 > 0:36:44and she's going to feel part of it without piling on those extra pounds.
0:36:44 > 0:36:47- So that goes in there as well?- Yeah.
0:36:48 > 0:36:50Pop the lid on.
0:36:50 > 0:36:54I'm just going to cover it with a cloth in case it starts to leaky.
0:36:54 > 0:36:56And just give it a shake.
0:36:56 > 0:36:59# Hey, Christmas is coming, the geese are getting fat
0:36:59 > 0:37:00# Please put a penny in the old man's hat
0:37:00 > 0:37:02# If you haven't got a penny A ha'penny will do
0:37:02 > 0:37:06# If you haven't got a ha'penny, God bless you! #
0:37:06 > 0:37:08Now, every so often, just give it a shake...
0:37:08 > 0:37:14Sh-sh-sh. After three days, strain it off. Vodka, happiness,
0:37:14 > 0:37:17all the season's greetings in a jar.
0:37:17 > 0:37:20'With the Christmas pudding vodka happily maturing...
0:37:20 > 0:37:23'We're well on the way to party perfection.
0:37:23 > 0:37:26'Our one-bite canape recipes are tried and tested.
0:37:26 > 0:37:28'And we've got a very happy ham,
0:37:28 > 0:37:31'which makes the best Boxing Day sandwiches.
0:37:31 > 0:37:35'And spicy bites from Thailand for an exotic Crimbo twist.
0:37:37 > 0:37:40'All we need now are some devilish desserts.
0:37:40 > 0:37:42'Not liquid ones like our vodka...
0:37:42 > 0:37:45'But ones which brim with cream, sugar and chocolate.
0:37:45 > 0:37:49'Now, we've got wind of a smart young pastry chef called Brett.
0:37:49 > 0:37:53'He's already dusted the sugar in Michelin-starred kitchens.
0:37:53 > 0:37:57'And we reckon he's just the ticket to give our party a sweet twist.
0:37:57 > 0:38:00'Much to our surprise, the sweet treat tipoff
0:38:00 > 0:38:02'has led us to a semi in Cheshire.
0:38:02 > 0:38:05'Sometimes we're like culinary detectives,
0:38:05 > 0:38:07'seeking gems to delight our tongues.'
0:38:07 > 0:38:10Here we are, the Pastry King. It's not what I was expecting.
0:38:10 > 0:38:13You can't judge a king by the size of his castle.
0:38:13 > 0:38:16Apparently, this lad really is the cherry on top of the cake.
0:38:16 > 0:38:20He's the fount of all knowledge for everything sweet and portable.
0:38:20 > 0:38:22He's popular - look.
0:38:22 > 0:38:23KNOCKING
0:38:24 > 0:38:27- Brett!- Hello. - Hello. Dave, pleased to meet you.
0:38:27 > 0:38:30- Pleased to meet you. - Please come in.- Brilliant.
0:38:30 > 0:38:33How about this? "Stressed is desserts spelled backwards."
0:38:33 > 0:38:35Pastry chefs are always stressed.
0:38:35 > 0:38:38You do have a hunted look about you.
0:38:38 > 0:38:42'In Brett's kitchen it's like the middle of service.
0:38:42 > 0:38:44'He just can't stop baking.'
0:38:44 > 0:38:45Panettone chocolate torte.
0:38:45 > 0:38:48Hazelnut and milk chocolate cheesecake.
0:38:48 > 0:38:52White chocolate cheesecake. Chocolate brownie with white chocolate mousse,
0:38:52 > 0:38:54spray-painted with milk chocolate.
0:38:54 > 0:38:57It is like Santa's grotto, just tucked away.
0:38:57 > 0:39:00- There's some more in the fridge. - Oh!- Crumbs!
0:39:00 > 0:39:02Oh, look at that.
0:39:02 > 0:39:05- Oh, look at those. - Just look at that, Si.
0:39:05 > 0:39:06Oh, that's fantastic.
0:39:06 > 0:39:09Bit of raspberry mousse with some Charlotte sponge.
0:39:09 > 0:39:11Little charlottes.
0:39:11 > 0:39:13I like a Charlotte. Tracys are not bad as well
0:39:13 > 0:39:16- but these are particularly lovely. - Would you like one?
0:39:17 > 0:39:19What were you saying?
0:39:19 > 0:39:21- Brilliant.- Yeah?
0:39:21 > 0:39:24- Good and bitter?- Mm. That's great chocolate, Brett.- Thank you.
0:39:24 > 0:39:28The ingredient that gets Brett really excited is chocolate.
0:39:28 > 0:39:33So no surprise that in the oven are some chocolate fondants.
0:39:33 > 0:39:36And not satisfied with the gooey soft centre these have to offer,
0:39:36 > 0:39:38Brett adds a topping.
0:39:38 > 0:39:40What I'm going to do is
0:39:40 > 0:39:43I'm quite literally just going to separate the two batches.
0:39:43 > 0:39:48Mascarpone cream icing done two ways - light and dark.
0:39:49 > 0:39:53That's quite heavy, with the mascarpone. It gives it some legs.
0:39:53 > 0:39:56Yeah, it won't run as quickly as it would without the mascarpone.
0:39:56 > 0:39:58So I've got a little star nozzle
0:39:58 > 0:40:01and that goes into the bottom of my piping bag.
0:40:01 > 0:40:04So...
0:40:04 > 0:40:06And I'm just going to cut the tips off.
0:40:07 > 0:40:09I'm getting the idea of this, now.
0:40:09 > 0:40:13- It's two-tone chocolate ripple tops. - It's brilliant, isn't it?- Yeah.
0:40:13 > 0:40:16This is the sort of thing everyone will want to have a go at.
0:40:16 > 0:40:19- Yeah.- I can't wait to see this.
0:40:19 > 0:40:24With two piping bags, one full of chocolate and the other plain white icing,
0:40:24 > 0:40:26you can create a Mr Whippy whirl.
0:40:31 > 0:40:33Sprinkled with chocolate pearls.
0:40:35 > 0:40:37- Cheers.- Cheers. Chin-chin.- Party on.
0:40:37 > 0:40:39Chocolate!
0:40:41 > 0:40:43They are incredible.
0:40:44 > 0:40:46I think Dave and I have ridden into sweet Nirvana.
0:40:46 > 0:40:48Perfect for our party menu!
0:40:51 > 0:40:52'Now, one other little tipple
0:40:52 > 0:40:55'has caught Dave's eye and nose and mouth's attention -
0:40:55 > 0:40:57'a miniature trifle in a shot glass.
0:40:57 > 0:41:00'I'm thinking these will be a real treat
0:41:00 > 0:41:02'for our guests who like the classic touch in a pud.'
0:41:04 > 0:41:06- Nice, isn't it?- That's lovely.
0:41:06 > 0:41:10The cake bit is a basic Genoese sponge recipe,
0:41:10 > 0:41:13just eggs, sugar and flour.
0:41:14 > 0:41:16Now, we know trifle needs custard.
0:41:16 > 0:41:18And Brett's uses a classic creme anglaise,
0:41:18 > 0:41:20laced with vanilla.
0:41:20 > 0:41:23Oh, yeah.
0:41:23 > 0:41:26The fruity bit is provided by a simple raspberry puree.
0:41:28 > 0:41:30That's easier than opening a tin, man.
0:41:30 > 0:41:32This is the bit I'm looking forward to.
0:41:32 > 0:41:36And the one ingredient that says Christmas?
0:41:36 > 0:41:37Now for some sherry.
0:41:37 > 0:41:40- CORK POPS The sound of Christmas.- Ah!
0:41:40 > 0:41:46Just take a banana, peel it, cut nice little discs.
0:41:46 > 0:41:50And all I need is a small cutter that fits nicely into my glass.
0:41:50 > 0:41:52- I love chopping out.- Sh!
0:41:52 > 0:41:57So if you drop a sponge disc into each of those, please, chef.
0:41:57 > 0:42:00Make the bottom a little bit boozy.
0:42:00 > 0:42:01Not too much.
0:42:01 > 0:42:03So if you can put in a bit of creme anglaise,
0:42:03 > 0:42:06just the same thickness as the sponge.
0:42:06 > 0:42:10Separate it by using a small slice of banana.
0:42:11 > 0:42:14Just drop it with your knife
0:42:14 > 0:42:16and then press them down.
0:42:16 > 0:42:19This isn't as easy as it looks.
0:42:19 > 0:42:21- Go down, go down. - That's the style.
0:42:21 > 0:42:23And now a little bit of raspberry.
0:42:26 > 0:42:29What you learn from an artist is to be visual.
0:42:37 > 0:42:38- Nice one, Kingy.- Fantastic.
0:42:38 > 0:42:40What do we need for the finishing touch?
0:42:40 > 0:42:45- I've got some redcurrants that we can stick on top.- Nice.
0:42:45 > 0:42:49What about if we give everybody a sweet canape like that,
0:42:49 > 0:42:51with a bit of sponge and a bit of banana,
0:42:51 > 0:42:55put them in your mouth like that and we'll give them bottles as they come through the door
0:42:55 > 0:42:57and they can go like that.
0:43:01 > 0:43:03That's not the sort of party I want to go to.
0:43:03 > 0:43:06Well, it was just a suggestion.
0:43:06 > 0:43:10But fear not! Brett will come to the ball
0:43:10 > 0:43:12and bring his sweet touch of class with him.
0:43:20 > 0:43:22WOLF HOWLING
0:43:22 > 0:43:24'Twas a dark and stormy night
0:43:24 > 0:43:27and we're working late into the night to get everything done.
0:43:27 > 0:43:29Just like two lovely Christmas elves.
0:43:29 > 0:43:31Inspired by Brett,
0:43:31 > 0:43:35we're going to create this tasty hand-held portable sweet treat.
0:43:35 > 0:43:38It's like a little filo, chocolate filled roll,
0:43:38 > 0:43:39dusted with icing sugar.
0:43:39 > 0:43:41You carry a little pot of vanilla cream.
0:43:41 > 0:43:44You dip it in and nibble and you feel fabulous.
0:43:44 > 0:43:45It's the height of elegance.
0:43:45 > 0:43:49It reminds one of those chocolate cigarettes you used to get
0:43:49 > 0:43:52and feel dead grown up, which, of course, we don't advocate.
0:43:53 > 0:43:55- Big reveal, dude!- Whoo!
0:43:55 > 0:43:58Filo pastry. It's crispy, it's flaky and it's fabulous
0:43:58 > 0:44:00and it's already made.
0:44:00 > 0:44:04Take your sheet of filo pastry and cut it into four.
0:44:04 > 0:44:06Now we make with the melted butter.
0:44:06 > 0:44:08HE WHISTLES
0:44:08 > 0:44:12Take a spoonful of that well-known chocolate spread
0:44:12 > 0:44:14that's made with nuts that we can't mention.
0:44:14 > 0:44:17- # Nuts!- Whole hazelnuts.- Whoo! #
0:44:17 > 0:44:20Make a little ribbon of that.
0:44:20 > 0:44:23And that's the chocolate in your little cigarillo.
0:44:23 > 0:44:25Turn that over, like so.
0:44:26 > 0:44:30- Oh!- I'll give it another little butter.
0:44:30 > 0:44:31And roll it.
0:44:31 > 0:44:36Make as many as you like to serve with the vanilla cream.
0:44:36 > 0:44:40Now, the vanilla cream, it could not be simpler.
0:44:40 > 0:44:43Lightly whip some cream.
0:44:43 > 0:44:45You don't want it too firm.
0:44:45 > 0:44:51And all you then do is take half a teaspoon of vanilla bean paste,
0:44:51 > 0:44:55a dessert spoon of caster sugar.
0:44:55 > 0:44:58And then what we're going to do is fold the sugar and the vanilla
0:44:58 > 0:45:01into the cream.
0:45:01 > 0:45:04If you can't find little plastic measures in a shop,
0:45:04 > 0:45:06nick 'em from your granny's pill cupboard.
0:45:07 > 0:45:09- Look at them, mate.- Oh, fantastic.
0:45:09 > 0:45:12Now we need to brush those with butter prior to baking.
0:45:12 > 0:45:16Now, look, man, we never said it was going to be a healthy party, did we?
0:45:16 > 0:45:21Ten minutes, 200 degrees Celsius, satisfaction guaranteed.
0:45:30 > 0:45:33Look at them - they're crispy, they're full of butter
0:45:33 > 0:45:36and inside, they've got that wonderful chocolate spread.
0:45:36 > 0:45:38Now, they need to cool.
0:45:38 > 0:45:40Why is it, every time we have a party,
0:45:40 > 0:45:44we're always stuck here cooking in the middle of the night?
0:45:44 > 0:45:47- That's what we do. - Aye. Nocturnal baking.
0:45:47 > 0:45:49Go on, mate, let's have the snow.
0:45:49 > 0:45:52# Sleigh bells ring, are you listening?
0:45:52 > 0:45:55# Da-da der, da-da der-der
0:45:55 > 0:45:58# Da-da-da der, da-da-da der
0:45:58 > 0:46:01# Walking in winter wonderland
0:46:01 > 0:46:04# Hi, ho... # How nice does that look?
0:46:04 > 0:46:05- It looks lovely.- Yeah.
0:46:05 > 0:46:08Even though it's the middle of the night,
0:46:08 > 0:46:10that's exciting.
0:46:11 > 0:46:13These look super.
0:46:13 > 0:46:17Ooh, I'll just take a pot. I believe that's what I have to do.
0:46:17 > 0:46:18Phwoar.
0:46:23 > 0:46:27- These are gorgeous. - A little sweet treat for Christmas.
0:46:33 > 0:46:35OWL HOOTS
0:46:36 > 0:46:40'It's party day and Santa's arrived early for us.
0:46:40 > 0:46:44'With time marching on, I'm glad Noah's Ark has reversed into our clearing.'
0:46:45 > 0:46:49- I'm starting to feel Christmassy. - Come on! Yay!
0:46:49 > 0:46:51REVVING NOISES
0:46:54 > 0:46:59- I'm sorry, but that looks wrong. - Ho, ho, ho!
0:46:59 > 0:47:01He doesn't look that Christmassy to me.
0:47:01 > 0:47:03These elves look dead realistic, don't they?
0:47:03 > 0:47:08'Some other very real elves are a few of our lovely guests
0:47:08 > 0:47:10'from past shows.
0:47:10 > 0:47:14'They've arrived early at party HQ to help us cook the yummy recipes
0:47:14 > 0:47:18'that we've tried and tasted for our final party menu.
0:47:18 > 0:47:19'Just like the Wise Men,
0:47:19 > 0:47:24'this fabulous gang have come bearing Christmas treats from their homelands.
0:47:24 > 0:47:28'A wintry Hungarian stew, Scandinavian ginger biscuits
0:47:28 > 0:47:30'and a fresh Jamaican salad.
0:47:30 > 0:47:35'These elves have cooked with us before, so they know what to expect - the unexpected!
0:47:35 > 0:47:38'And our final, very special canapes are just that.'
0:47:38 > 0:47:40We've reinvented the vol-au-vent.
0:47:40 > 0:47:44I know it's a timeless classic but our vol-au-vents are special.
0:47:44 > 0:47:46They're square and you can get more on a plate.
0:47:46 > 0:47:51The fab thing about this nibble from the ancient times of '70s partying
0:47:51 > 0:47:54is that you can use ready-made puff pastry.
0:47:54 > 0:47:59Now, what you want to do is to just score a square on the inside,
0:47:59 > 0:48:03which will become the lid and the puffed-up bit
0:48:03 > 0:48:05in order to put your filling.
0:48:05 > 0:48:10But we want the edges to be really flaky, so you need to rough it up.
0:48:10 > 0:48:12So armed with our vol-au-vent top tips,
0:48:12 > 0:48:15the little elves get to work on cutting the bases
0:48:15 > 0:48:17and roughing up the edges.
0:48:17 > 0:48:20Just pop those into a preheated oven, round about 200 degrees Celsius
0:48:20 > 0:48:24for ten minutes, until they're puffed up like a proud penguin.
0:48:24 > 0:48:27That's what they look like when they come out the oven.
0:48:27 > 0:48:29That leaves you with a lovely little cavity
0:48:29 > 0:48:31with which to fill with loveliness.
0:48:31 > 0:48:35I've got chicken, which has been poached.
0:48:35 > 0:48:38Tarragon, a drop of white wine.
0:48:38 > 0:48:43And a big dollop of Mr King's wonderfully infused white sauce.
0:48:43 > 0:48:47And I've some prawns, some smoked haddock,
0:48:47 > 0:48:52a little bit of parsley and another dollop of this lovely white sauce.
0:48:52 > 0:48:56'Now, our white sauce has been infused with thyme and bay leaves.
0:48:56 > 0:49:00'And then for a little luxury, made silky smooth with creme fraiche.
0:49:00 > 0:49:04'Giving your filling just the right texture to glue your vol-au-vent together.
0:49:04 > 0:49:06'So avoiding a culinary party disaster
0:49:06 > 0:49:08'over your auntie's best frock.'
0:49:08 > 0:49:11They're so much lighter than the bought variety.
0:49:11 > 0:49:12- Thank you.- Thank you.
0:49:12 > 0:49:14While you're cracking on with this lot,
0:49:14 > 0:49:17Dave and I are going to decorate the tent
0:49:17 > 0:49:18because we've got a lot to do.
0:49:18 > 0:49:20HE QUACKS
0:49:21 > 0:49:23Oh!
0:49:23 > 0:49:26- We're going to have to put weights on these. Sandbags.- Yeah.
0:49:28 > 0:49:31- Ah, not again! - HE SIGHS
0:49:31 > 0:49:35- There's a lot to do, dude. - Oh, what a hell of a mess.
0:49:35 > 0:49:39- What's that penguin doing on the table?- Are there brakes on this?
0:49:39 > 0:49:42These things are breeding. There was only three when we started.
0:49:42 > 0:49:45With Dave fretting about the penguin population rising,
0:49:45 > 0:49:48I'm just hoping his blood pressure doesn't go the same way.
0:49:48 > 0:49:54One job I know we need to finish is straining and bottling this gorgeous Christmas pudding vodka.
0:49:56 > 0:49:58I'm just checking the list, Si.
0:49:58 > 0:50:01We don't need a choir. We've got surprises.
0:50:01 > 0:50:03Drink - we've got that.
0:50:03 > 0:50:05Canapes - I think so.
0:50:05 > 0:50:07Helpers. Have we got enough helpers?
0:50:07 > 0:50:09HE SIGHS
0:50:09 > 0:50:12There's a lot of decorations.
0:50:12 > 0:50:14We can't just leave everything like this.
0:50:14 > 0:50:18What are we going to do with the sleigh and the Christmas trees?
0:50:18 > 0:50:21You'll just have to deal with that in a minute.
0:50:22 > 0:50:24In a minute. HE SNORES
0:50:29 > 0:50:31NIGHTMARISH MUSIC
0:50:37 > 0:50:39EVIL LAUGHTER
0:50:42 > 0:50:46- Up the tree! Up the tree! - Boo-hoo-hoo!
0:50:46 > 0:50:48Up the tree! Up the tree!
0:50:48 > 0:50:49I can't do it!
0:50:49 > 0:50:52Up the tree! Up the tree!
0:50:52 > 0:50:54No, no!
0:50:55 > 0:50:57SOBBING
0:51:01 > 0:51:03Ugh! Up the tree!
0:51:04 > 0:51:07- Are you all right? - Oh, I'm fine, thanks.
0:51:07 > 0:51:11What a nightmare. I just had all my worst Christmases come together in a oner.
0:51:11 > 0:51:15You were a big fairy. I was Santa and my reindeer died.
0:51:15 > 0:51:17Me big boots, I couldn't get them on.
0:51:17 > 0:51:20The balls were bigger than the tree. Kingy, it was horrible.
0:51:20 > 0:51:24- Have we got a fairy?- I'm trying to put it on top of the tree
0:51:24 > 0:51:27because you're asleep!
0:51:27 > 0:51:31'Oh, thankfully, our fairy is also a guardian angel.
0:51:32 > 0:51:36- 'And she's checked out our party day list, too.- From top to bottom.'
0:51:43 > 0:51:44Hold on!
0:51:44 > 0:51:47'Back at the kitchen tent, Brett's arrived with his desserts
0:51:47 > 0:51:51'and he's already busy finishing off the chocolate fondants.
0:51:51 > 0:51:53'Plus the shot-glass sherry trifles
0:51:53 > 0:51:56'and in the true spirit of a good party,
0:51:56 > 0:51:57'it's all hands on deck.
0:51:57 > 0:52:03'Abdul's canape of turkey vindaloo looks like a steaming pan of Christmas cheer, doesn't it?
0:52:03 > 0:52:06'And those little bamboo cones are really working a treat
0:52:06 > 0:52:08'to help us busy party planners to impress.
0:52:08 > 0:52:12'For all the recipes, including our booze-free apple punch...
0:52:12 > 0:52:16'Go to:
0:52:17 > 0:52:21- How are you getting on?- Very good. - Let's have a look.- Oh, fantastic.
0:52:21 > 0:52:25Look at these. The ploughman's are looking good, aren't they?
0:52:25 > 0:52:27They're little canapes of loveliness.
0:52:27 > 0:52:30Wow! # Nuts, macadamia nuts - whoo! #
0:52:30 > 0:52:36- Oh, yeah - that nice mix.- Beautiful. - Well done, guys. That's fantastic.
0:52:36 > 0:52:40Kingy, the luge is here. The iceman cometh.
0:52:40 > 0:52:41Right.
0:52:45 > 0:52:47One, two, three...
0:52:49 > 0:52:51HE CHORTLES A Christmas tree!
0:52:54 > 0:52:55- Yes!- Yes!
0:52:55 > 0:52:59Oh, it's beautiful - look.
0:52:59 > 0:53:01Vodka goes in...
0:53:01 > 0:53:03And pleasure comes out.
0:53:05 > 0:53:07- Happy days. - It's coming together, Kingy.
0:53:07 > 0:53:10We've got tables, chairs, candelabras, polar bears.
0:53:12 > 0:53:15- The band's getting ready. - All we need now is guests.
0:53:15 > 0:53:17And food!
0:53:19 > 0:53:21'Us and the kitchen elves are merry in our final task,
0:53:21 > 0:53:25'the big one - loading the table with our party grub.
0:53:26 > 0:53:27'In true Biker fashion,
0:53:27 > 0:53:30'we make the table legs creak with Christmas loveliness.
0:53:30 > 0:53:33'Our travels around the country have given us a spread
0:53:33 > 0:53:37'that's fit not just for party night but any night over Christmas.
0:53:37 > 0:53:40'Whether you need to rustle up nibbles for a drinks party
0:53:40 > 0:53:42'or just add a sweet twist to a dinner...
0:53:42 > 0:53:47'We hope you can get in the kitchen and smile with some of these party snack ideas.
0:53:47 > 0:53:51'Because you know - Christmas isn't just one day.
0:53:51 > 0:53:57- 'I reckon we're all set, Mr King. - Indeed, Mr Myers.'
0:53:57 > 0:54:01Missionary's in the pot. I think he's ready for guests.
0:54:01 > 0:54:02- Hi!- Hello, darling.
0:54:02 > 0:54:04- Hello.- Hello, darling.
0:54:04 > 0:54:06Hiya! CHEERING
0:54:07 > 0:54:10- Hello.- Hello, darling.
0:54:10 > 0:54:12LAUGHTER
0:54:12 > 0:54:16'It's wonderful to see the lovely people from our programmes past ready to party.
0:54:16 > 0:54:19'Going back to Food Tour and beyond - chefs, mums,
0:54:19 > 0:54:23'people we have cooked with, laughed with, people who are mates.'
0:54:23 > 0:54:26And they've all turned out with a good heart.
0:54:26 > 0:54:28That's what Christmas spirit is about.
0:54:28 > 0:54:31And that's what parties and good food should do -
0:54:31 > 0:54:34brings together people in that spirit of love and, well, Christmas.
0:54:34 > 0:54:37- It's brilliant, man. - We'd better go and be hosts.
0:54:37 > 0:54:40- I think we should. After you, sir. - I thank you.
0:54:40 > 0:54:41North Pole, that way.
0:54:41 > 0:54:43# It's Christmas!#
0:54:44 > 0:54:49They're egg and bacon and that's a full ploughman's lunch in a pie.
0:54:55 > 0:54:57- So what do you think of those? - They're lovely.
0:54:57 > 0:55:01- They're delicious. Really lovely. - Have a canape, mate.- Thank you.
0:55:01 > 0:55:03You did a good job, there, mate.
0:55:12 > 0:55:14Right, let's christen the vodka luge.
0:55:14 > 0:55:16CHEERING
0:55:16 > 0:55:19- Are you ready? - Julie, pass me your glass.
0:55:19 > 0:55:23- The trick is... - You're spilling some.
0:55:23 > 0:55:25- I can't help it. Go on, Jules. - All right.
0:55:25 > 0:55:27What do you reckon?
0:55:29 > 0:55:32Oh, that is unbelievable.
0:55:32 > 0:55:34- Cheers, boys!- Cheers!
0:55:34 > 0:55:37CHEERING AND CHATTER
0:55:40 > 0:55:42Any chance of a drop for the engine room?
0:55:42 > 0:55:44Last one down! CHEERING
0:55:48 > 0:55:53- Ooh!- What's just the thing to chase down your Christmas pudding vodka?
0:55:53 > 0:55:57- A vindaloo cone.- Bring it on!- Go on!
0:56:00 > 0:56:01We are being spoilt here.
0:56:01 > 0:56:05- Vindaloo cone.- I'm going to stay here with the vodka luge.
0:56:06 > 0:56:09- They're really good. - Come on.- What's the matter with you?
0:56:14 > 0:56:17- Just try those chocolate fondants. - Mm!
0:56:17 > 0:56:18Heaven.
0:56:23 > 0:56:25- Mm!- He's good, isn't he?- Yes!
0:56:25 > 0:56:30'With the nibbling in full swing and the luge giving everyone that warm Christmas feeling...
0:56:30 > 0:56:32'We thought it was time to turn up the heat...
0:56:32 > 0:56:35'From filo roll to rock and roll.'
0:56:36 > 0:56:39The one, the only...
0:56:39 > 0:56:43- Roy Wood! - CHEERING
0:56:43 > 0:56:45MUSIC: # "I wish It Could Be Christmas Every Day
0:56:49 > 0:56:52# When the snowman brings the snow
0:56:52 > 0:56:55# Well he just might like to know
0:56:55 > 0:57:01# He's put a great big smile on somebody's face
0:57:02 > 0:57:09# So if Santa brings that sleigh All along the Milky Way
0:57:09 > 0:57:11# I'll sign my name on the rooftop in the snow
0:57:11 > 0:57:15# Then he may decide to stay
0:57:15 > 0:57:21# Oh, I wish it could be Christmas every day... #
0:57:21 > 0:57:23- What was that like, man?- Awesome.
0:57:23 > 0:57:26The thing about a party is, it gets you in the mood for Christmas.
0:57:26 > 0:57:30It does and I tell you what, I think we've pulled it off.
0:57:30 > 0:57:33We have. Everybody loved the food. They loved the entertainment.
0:57:33 > 0:57:36Listen to that party.
0:57:36 > 0:57:38That's how to throw a Christmas party.
0:57:38 > 0:57:41And I've lost me voice and it's not even halfway through.
0:57:41 > 0:57:45- Well, merry Christmas from us. - Merry Christmas from us.
0:57:45 > 0:57:46Come on!
0:57:46 > 0:57:52# Well, I wish it could be Christmas every day
0:57:53 > 0:57:59# When the kids start singing and the band begins to play
0:57:59 > 0:58:01# Whoa, oh
0:58:01 > 0:58:06# I wish it could be Christmas every day
0:58:07 > 0:58:12# So let the bells ring out for Christmas
0:58:15 > 0:58:17# Why don't you
0:58:17 > 0:58:22# Give your love
0:58:22 > 0:58:27# For Christmas? #
0:58:27 > 0:58:30CHEERING
0:58:38 > 0:58:40All together!
0:58:40 > 0:58:46# Oh, I wish it could be Christmas every day
0:58:46 > 0:58:52# When the kids start singing and the band begins to play
0:58:52 > 0:58:53# Oh, oh
0:58:53 > 0:58:59# I wish it could be Christmas every day
0:59:00 > 0:59:03# So let the bells ring out
0:59:03 > 0:59:07# For Christmas! #
0:59:07 > 0:59:09Subtitles by Red Bee Media Ltd
0:59:09 > 0:59:11E-mail subtitling@bbc.co.uk