0:00:02 > 0:00:04- Service, please!- Thank you. - I'm Tom Kerridge.
0:00:04 > 0:00:08I run the only pub in the UK with two Michelin stars.
0:00:08 > 0:00:10HE LAUGHS
0:00:10 > 0:00:13Now, I'm very lucky, my pub is closed on Christmas Day,
0:00:13 > 0:00:16which means that I have time to be in my own kitchen
0:00:16 > 0:00:20and make loads of food for plenty of people to come round and enjoy.
0:00:22 > 0:00:25I want to bring your Christmas dinner bang up to date with
0:00:25 > 0:00:27some reinvented seasonal classics
0:00:27 > 0:00:31and show you how to make the most of those core traditional flavours.
0:00:31 > 0:00:34You wait all year round for Christmas to turn up,
0:00:34 > 0:00:37so when it finally gets here, you want to make sure that you put
0:00:37 > 0:00:41just a little bit extra effort into the food that you're serving,
0:00:41 > 0:00:44so everybody can enjoy the true taste of Christmas.
0:00:56 > 0:00:58Now, I love Christmas.
0:00:58 > 0:01:01It is amazing - friends and family turning up,
0:01:01 > 0:01:05all that tradition, and I'm going to show you how to make the best
0:01:05 > 0:01:07Christmas lunch ever.
0:01:08 > 0:01:10Ever, the best Christmas lunch ever.
0:01:13 > 0:01:15I'm going to take the humble turkey
0:01:15 > 0:01:17and make it into something super special.
0:01:20 > 0:01:22I'm also sprucing up stuffing
0:01:22 > 0:01:25and making some right Christmassy carrots.
0:01:25 > 0:01:27Proper carrots, cooked properly.
0:01:27 > 0:01:30And Christmas pud is making a revamped appearance,
0:01:30 > 0:01:32alongside a sensational orange cake.
0:01:32 > 0:01:36And the best thing about it is it's very easy to do.
0:01:38 > 0:01:40But first I've got the most magnificent alternative
0:01:40 > 0:01:44to your classic, bog standard festive ham.
0:01:44 > 0:01:47It's ridiculously easy, takes no time at all and will
0:01:47 > 0:01:51knock your Christmas socks off... If Santa's bought you any, that is.
0:01:55 > 0:02:00Now, this is a whole piece of smoked bacon, and this comes from pork
0:02:00 > 0:02:03belly. And because it's so thin, it takes on loads and loads
0:02:03 > 0:02:08of flavour. And I'm just going to bake this with honey, that simple.
0:02:11 > 0:02:14You can pick up a whole piece of bacon from your butcher,
0:02:14 > 0:02:16and for this I've asked mine to remove the rind.
0:02:17 > 0:02:21On a roasting tray, squeeze on a load of runny honey.
0:02:21 > 0:02:24The best thing about using runny honey is that when you've
0:02:24 > 0:02:27finished squeezing it all out of the bottle, it makes a very funny noise.
0:02:27 > 0:02:30PFFT
0:02:30 > 0:02:32HE LAUGHS
0:02:35 > 0:02:38And I'm quite simply going to bake it for about 40 minutes.
0:02:38 > 0:02:41The honey will cook and start caramelising
0:02:41 > 0:02:44and all of the juices and the flavours will come out of the bacon.
0:02:44 > 0:02:47It's unbelievable how simple this recipe is.
0:02:47 > 0:02:51The hardest part is remembering to baste it every ten minutes,
0:02:51 > 0:02:54and it's dead important that you do this to make sure that the
0:02:54 > 0:02:58honey doesn't burn and the bacon gets a sensational glaze.
0:02:58 > 0:03:00It is a highlight of Christmas.
0:03:00 > 0:03:03# Wish you a Merry Christmas, baby! #
0:03:04 > 0:03:06Ha-ha-ha!
0:03:06 > 0:03:09# Happiness in this coming year! #
0:03:09 > 0:03:11Looks incredible!
0:03:11 > 0:03:15I'm just going to give it one last baste.
0:03:15 > 0:03:17It's like the ultimate cured pork.
0:03:17 > 0:03:20That's got to smash in ham every time.
0:03:22 > 0:03:23And it's so versatile -
0:03:23 > 0:03:26eat it hot, cold, with some lovely pickles
0:03:26 > 0:03:32or next to your turkey. Seriously, just make it and enjoy devouring it.
0:03:32 > 0:03:35# That's what Christmas means to me, my love! #
0:03:35 > 0:03:39Whole roast bacon has got to be the way forward.
0:03:39 > 0:03:42It tastes amazing and the smokiness is so strong.
0:03:42 > 0:03:46And then that caramelised honey... That is a perfect bit of meat
0:03:46 > 0:03:48to stick on your Christmas day table.
0:03:48 > 0:03:51And don't worry if you don't eat it all,
0:03:51 > 0:03:54the leftovers will be fantastic on Boxing Day.
0:03:56 > 0:03:59# That's what Christmas means to me, my love! #
0:04:05 > 0:04:08There's nothing better to get you in the Christmas spirit than
0:04:08 > 0:04:11a bit of Christmas shopping.
0:04:11 > 0:04:14For me that doesn't mean tinsel and baubles,
0:04:14 > 0:04:17but some proper lush fruit and veg.
0:04:18 > 0:04:21This is New Covent Garden Market in London,
0:04:21 > 0:04:23and I've not only come for the festive cheer,
0:04:23 > 0:04:27but to totally transform your Christmas greens.
0:04:27 > 0:04:30Now, I know you all know about Brussels sprouts,
0:04:30 > 0:04:32but I'm looking for Brussels tops.
0:04:32 > 0:04:35And these days they're very hard to find.
0:04:37 > 0:04:39You haven't got any Brussels tops, have you?
0:04:39 > 0:04:43- I wish we had.- You wish... - It's one of my favourite vegetables,
0:04:43 > 0:04:44I wish we had. No, I'm afraid we don't, no.
0:04:44 > 0:04:48- You haven't got any Brussels tops, have you?- We're sold out completely.
0:04:49 > 0:04:52- Have you got any Brussels tops? - Yeah, we've got Brussels tops,
0:04:52 > 0:04:54- and we got Brussels stalks. - You've got them on the stalk?- Yeah.
0:04:54 > 0:04:57Now, this is all I want for Christmas.
0:04:57 > 0:05:02And they're going to play a big role in the best festive feast ever.
0:05:02 > 0:05:05On there, you've got the sprouts. And these are things that your mum
0:05:05 > 0:05:08cooks really for a long time till they're all brown
0:05:08 > 0:05:12and make the house smell. But this here is the top, and this is what
0:05:12 > 0:05:15I'm after. So these are the leaves, we're just going to take off, sweat
0:05:15 > 0:05:18them down in a little bit of butter, some chestnuts, pinch of salt...
0:05:18 > 0:05:22- OK.- Trust me, trust me on this one. - It sounds lovely, it sounds lovely.
0:05:22 > 0:05:26I know no-one feeds these market traders, so I'm going to rustle up
0:05:26 > 0:05:31a seasonal something right here to keep them going till closing.
0:05:31 > 0:05:35OK, then, my friends, this for me is the most flavoursome
0:05:35 > 0:05:37and most amazing part of Brussels sprouts.
0:05:37 > 0:05:41You can find Brussels tops either online or put in an order
0:05:41 > 0:05:45with your local greengrocer. Trust me, you won't regret it.
0:05:45 > 0:05:48Can you see all these lovely, tiny little sprouts?
0:05:48 > 0:05:50We'll keep these as well.
0:05:52 > 0:05:56Melt a chunk of butter and then throw in some chestnuts.
0:05:58 > 0:06:02You can just see the chestnuts just beginning to caramelise
0:06:02 > 0:06:03and beginning to brown.
0:06:05 > 0:06:07Hello, Tom, how you getting on, mate?
0:06:07 > 0:06:10- How we doing, chief?- OK.- Literally, the sprout tops go in now.
0:06:10 > 0:06:13- Excellent.- Into the butter.
0:06:13 > 0:06:14Little pinch of salt.
0:06:14 > 0:06:17What that does is, that salt will draw
0:06:17 > 0:06:22the moisture from the leaves and they'll cook in their own juices.
0:06:22 > 0:06:24Once your sprout tops are all buttered up,
0:06:24 > 0:06:27you can throw in those sweet, tiny sproutlings.
0:06:27 > 0:06:32Now a nice pinch of cracked black pepper.
0:06:32 > 0:06:34That smell is fantastic,
0:06:34 > 0:06:37absolutely gorgeous, way better than boiled sprouts.
0:06:37 > 0:06:41It's not long before the leaves are smothered with my chestnut butter
0:06:41 > 0:06:46and it's feeding time for the market traders. I just hope they like it.
0:06:46 > 0:06:49Come and taste something you've never tasted before,
0:06:49 > 0:06:52even though you've been in a fruit and veg market your whole life.
0:06:52 > 0:06:53Get in there, boys.
0:06:57 > 0:07:00- Is that all right for you, my friend?- It's very nice actually,
0:07:00 > 0:07:02- yeah.- Were you surprised? - I'm quite surprised.
0:07:04 > 0:07:06- Can we have another one? - Yeah, get in it.
0:07:08 > 0:07:11- Very nice indeed.- Rock and roll, you've converted all of us.
0:07:11 > 0:07:14Well, there you go, the boys like sprout tops.
0:07:14 > 0:07:16I think that was quite a success.
0:07:16 > 0:07:17Proper lush.
0:07:24 > 0:07:27Now if I've changed the way you see your Christmas greens,
0:07:27 > 0:07:29wait till you see what I've got planned
0:07:29 > 0:07:32for your traditional Christmas turkey.
0:07:32 > 0:07:35A turkey has a special place in my heart.
0:07:35 > 0:07:38Every year we used to have turkey roll on Christmas day.
0:07:38 > 0:07:41This is my version of a turkey roll.
0:07:45 > 0:07:48So first thing I'm going to do is get on to making the stuffing mix
0:07:48 > 0:07:51to go inside my turkey roll,
0:07:51 > 0:07:55cos stuffing, for me, is one of the highlights of Christmas.
0:07:57 > 0:08:02To 800 grams of sausage meat, I'm adding 400 grams of cooled,
0:08:02 > 0:08:06sweated down onions and 160 grams of breadcrumbs.
0:08:06 > 0:08:08And they need to be fresh.
0:08:08 > 0:08:12What they do is they absorb all the fats and all the lovely juices.
0:08:14 > 0:08:18Christmas wouldn't really be Christmas unless we had cranberries,
0:08:18 > 0:08:19about 100 grams.
0:08:19 > 0:08:22Dried cranberries have a wonderful flavour.
0:08:22 > 0:08:25They're a little bit like little sweets.
0:08:25 > 0:08:29Give it a good season, and next a tablespoon of juniper berries.
0:08:29 > 0:08:31I'm going to crush 'em in a pestle and mortar,
0:08:31 > 0:08:36it releases all that lovely oil and that smell and flavour.
0:08:36 > 0:08:40And I can't make a Christmas stuffing without using sage.
0:08:40 > 0:08:42It needs to be fairly well chopped.
0:08:42 > 0:08:44It already looks Christmassy, doesn't it?
0:08:44 > 0:08:46The reds and the greens.
0:08:46 > 0:08:49And into this stuffing, I need some chestnuts,
0:08:49 > 0:08:51otherwise known as chefs' nuts.
0:08:52 > 0:08:55I'm using already cooked, vac packed ones.
0:08:55 > 0:08:58These are lovely and soft, and what they do is they start to
0:08:58 > 0:09:01absorb all the juices and all the flavours from the sausage meat.
0:09:01 > 0:09:04Give it a right good mix -
0:09:04 > 0:09:07a real good squeeze and a move around.
0:09:09 > 0:09:13This is going to be well tasty inside my turkey roll,
0:09:13 > 0:09:15so I'd better get on and prepare the meat.
0:09:15 > 0:09:18How many people actually like turkey leg?
0:09:18 > 0:09:21On Christmas day, everyone wants breast meat,
0:09:21 > 0:09:25and making this amazing turkey roll is a real cost-effective way of
0:09:25 > 0:09:29doing Christmas lunch without having loads and loads of turkey left over.
0:09:29 > 0:09:34Now, I have here about a 2 to 2.2 kilo turkey breast,
0:09:34 > 0:09:37and this is all you need. This will feed about eight to ten people.
0:09:37 > 0:09:42I'm removing the skin off the breast because it never really crisps up.
0:09:42 > 0:09:46Take this fillet out that sits underneath the breast.
0:09:46 > 0:09:49When you cook this, the whole turkey breast will kind of curl up.
0:09:49 > 0:09:53So we definitely don't want to use this, but I am going to keep it,
0:09:53 > 0:09:56cos this will make amazing turkey nuggets in the new year.
0:09:56 > 0:10:00Next, trim up the meat to remove any fat or sinew.
0:10:00 > 0:10:06I'm just going to kind of butterfly it out into a rectangle.
0:10:07 > 0:10:11Get yourself a massive roll of clingfilm.
0:10:11 > 0:10:13Pull it out, over the board.
0:10:13 > 0:10:16And then I'm going to stick my rectangle of turkey breast
0:10:16 > 0:10:19onto the clingfilm and then put another layer of it on the top.
0:10:19 > 0:10:21Now I'm going to bash it with a rolling pin,
0:10:21 > 0:10:23and this is for two reasons -
0:10:23 > 0:10:27tenderises the meat and allows you to roll it nice and easy and it
0:10:27 > 0:10:31also relieves any Christmas tension that you might have, especially
0:10:31 > 0:10:35thinking about all those relatives coming round on Christmas day.
0:10:36 > 0:10:40SONG: "Deck The Halls"
0:10:43 > 0:10:45I'll be honest with you, when I got that thing,
0:10:45 > 0:10:46I thought I'd love it,
0:10:46 > 0:10:48but it's got to the point now, and it's not even Christmas day,
0:10:48 > 0:10:49and I hate it.
0:10:54 > 0:10:59So once you've finished bashing out your Christmas Santa
0:10:59 > 0:11:03and your turkey, roll another layer of clingfilm on top.
0:11:04 > 0:11:05Then season the meat
0:11:05 > 0:11:09and slap a nice dollop of that wonderful stuffing mix on the top.
0:11:09 > 0:11:14I'm just going to spread it nice and evenly over me turkey.
0:11:14 > 0:11:16Fold it into itself,
0:11:16 > 0:11:20and with your hands, just kind of tuck it right in,
0:11:20 > 0:11:22and then just keep rolling it.
0:11:22 > 0:11:25You keep pulling the clingfilm nice and tight.
0:11:27 > 0:11:29This is the point where I tell you that I have shares
0:11:29 > 0:11:30in a clingfilm factory.
0:11:31 > 0:11:35You move the turkey to, like, a 45 degree angle
0:11:35 > 0:11:39and then roll it away from the clingfilm.
0:11:39 > 0:11:43So what I'm doing is trying to get a long piece at the end.
0:11:43 > 0:11:44You end up with two...
0:11:46 > 0:11:48..motorbike handlebars.
0:11:48 > 0:11:50With a ball of butcher's twine,
0:11:50 > 0:11:55just wrap the string around it so it ends up nice and neat.
0:11:55 > 0:11:58Now, this way of cooking in clingfilm is wonderful,
0:11:58 > 0:12:02cos what it does is it keeps in all the moisture and all the flavour.
0:12:02 > 0:12:06By tying this equal distances apart, you'll end up with the same
0:12:06 > 0:12:09circumference all the way around. So when you steam cook this,
0:12:09 > 0:12:10it cooks evenly.
0:12:14 > 0:12:17I've got about ten really nice portions here,
0:12:17 > 0:12:20which is perfect because there's eight of us for dinner.
0:12:20 > 0:12:23But it's more than likely that Sponge, my boxer dog,
0:12:23 > 0:12:26shall be having turkey for her Christmas lunch.
0:12:26 > 0:12:29Place a wire rack inside a baking tray for your beautifully
0:12:29 > 0:12:32wrapped turkey parcel to sit on.
0:12:32 > 0:12:35Then add an inch of boiling water.
0:12:36 > 0:12:39Don't worry about the clingfilm melting, the wire rack
0:12:39 > 0:12:42in the baking tray keeps it away from any direct heat.
0:12:42 > 0:12:45Now, you can see already the steam coming up,
0:12:45 > 0:12:48and that's going to cook that turkey beautifully.
0:12:48 > 0:12:51Then simply cover it with tinfoil,
0:12:51 > 0:12:54and its bye-bye to dry turkey dinners.
0:12:54 > 0:12:58The oven's on quite a low temperature, 120 degrees Centigrade.
0:12:58 > 0:13:01Now, I'm going to cook that for about an hour and a half,
0:13:01 > 0:13:02maybe two hours.
0:13:10 > 0:13:13If you're going to be doing turkey, you got to do all the trimmings,
0:13:13 > 0:13:16and that includes bread sauce. So I'm going to be doing a classic
0:13:16 > 0:13:20bread sauce, but the difference is I'm going to be using rye bread.
0:13:25 > 0:13:28You need to get your hands on a decent loaf
0:13:28 > 0:13:30because it's the king of this sauce.
0:13:30 > 0:13:34Then slice up half of it and remove the crusts.
0:13:34 > 0:13:38I want to dry this bread out completely
0:13:38 > 0:13:39and turn it into a powder,
0:13:39 > 0:13:42so bang it in the oven at 120 degrees
0:13:42 > 0:13:45for about an hour until crisp.
0:13:45 > 0:13:49While that cools, it gives you time to make a creamy sauce.
0:13:49 > 0:13:52Into a pan, pour 100 mls of double cream,
0:13:52 > 0:13:54200 mls of milk
0:13:54 > 0:13:56and 50 grams of butter.
0:13:57 > 0:14:00Now I'm going to infuse this with some sublime flavours,
0:14:00 > 0:14:02using spice.
0:14:02 > 0:14:04So in with the cinnamon stick,
0:14:04 > 0:14:07two each of star anise and cloves,
0:14:07 > 0:14:10one tablespoon of coriander seeds
0:14:10 > 0:14:14and half a teaspoon each of whole white peppercorns and fennel seeds.
0:14:17 > 0:14:21Now whack up the heat and as soon as it boils, take it off and let
0:14:21 > 0:14:24the milk and cream take on those incredible Christmassy flavours.
0:14:24 > 0:14:27So while that reaches room temperature,
0:14:27 > 0:14:30whizz up the baked bread to a fine powder.
0:14:32 > 0:14:34Finally, strain the cooled milk
0:14:34 > 0:14:37and then add in 30 grams of the powdered rye bread and simmer
0:14:37 > 0:14:43until thickened into a creamy, decadent bread sauce with bells on.
0:14:43 > 0:14:48# All I want for Christmas is you! #
0:14:51 > 0:14:54OK, whilst the turkey's in the oven,
0:14:54 > 0:14:56I'm going to get on with cooking the rest of this stuffing.
0:14:56 > 0:15:00Now, I love stuffing. It's the highlight of Christmas for me,
0:15:00 > 0:15:01one of the best things to have.
0:15:04 > 0:15:07All you do to supercharge the leftover stuffing is line a terrine
0:15:07 > 0:15:11mould with the smoked streaky bacon and fill it with the stuffing.
0:15:11 > 0:15:15Fold the bacon back on top of itself.
0:15:15 > 0:15:19Bake it for about 45 minutes in a low oven then it's under
0:15:19 > 0:15:21the grill to crisp up.
0:15:22 > 0:15:25Now my turkey's been in the oven for a couple of hours.
0:15:25 > 0:15:29While this rests for about 40 minutes, I'm going to make
0:15:29 > 0:15:32an incredible crumble topping to scatter over the turkey.
0:15:32 > 0:15:36This is some sourdough and it's just been toasted lightly through
0:15:36 > 0:15:40the oven to dry it out and make it go all crumbly and crisp.
0:15:40 > 0:15:44Just bash this up and give some delicious pork scratchings
0:15:44 > 0:15:46the same treatment.
0:15:46 > 0:15:48Now I have made my own,
0:15:48 > 0:15:52but as it's Christmas,
0:15:52 > 0:15:54I'll turn a blind eye if you buy a packet.
0:15:54 > 0:15:58And these give a wonderful crunch and it also adds a lovely
0:15:58 > 0:15:59meaty flavour.
0:15:59 > 0:16:02You just know it's going to be proper lush on that turkey.
0:16:03 > 0:16:07Chopped dried cranberries will add magnificent sweet
0:16:07 > 0:16:11contrast to the crumble and thyme gives a lovely herby freshness.
0:16:11 > 0:16:15Finally, for a soft nutty taste, chopped pistachios finish
0:16:15 > 0:16:17this mix off perfectly.
0:16:18 > 0:16:23Give it a good mix. That is going to be an amazing flavour,
0:16:23 > 0:16:29but most importantly, incredible texture to go on top of my turkey.
0:16:29 > 0:16:33It might not seem like the done thing, but I'm going to smother
0:16:33 > 0:16:36my turkey in some homemade brown sauce but you can buy your own.
0:16:38 > 0:16:43Brown sauce is actually made with dates which are proper Christmassy.
0:16:43 > 0:16:45Now, I know you're thinking, "He's gone mad at this point,"
0:16:45 > 0:16:50but trust me, it allows the crumble to stick to it.
0:16:50 > 0:16:54# Santa, bring my baby Back to me. #
0:16:56 > 0:16:57How lush does that look?
0:16:58 > 0:17:04You know that is the perfect, most beautiful turkey roll ever.
0:17:05 > 0:17:08Christmas dinners will never be the same again.
0:17:08 > 0:17:11# Santa, bring him home. #
0:17:18 > 0:17:20The big day is almost here,
0:17:20 > 0:17:24and to avoid unnecessary stress in the kitchen, it's a good idea
0:17:24 > 0:17:29to get prepared on Christmas Eve. This next dish transforms
0:17:29 > 0:17:33the ordinary boiled carrot into something magical and, best of all,
0:17:33 > 0:17:37they can be cooked the day before. Trust me, Rudolph will love them.
0:17:41 > 0:17:44These are whole carrots, going to be covered in some beautiful
0:17:44 > 0:17:47butter and some sugar and a little bit of Christmas star anise.
0:17:47 > 0:17:51The beautiful thing about cooking carrots whole
0:17:51 > 0:17:53is they keep all of their flavour.
0:17:53 > 0:17:55And these carrots have
0:17:55 > 0:17:58been on the menu at my pub in some form or other since we've opened.
0:17:58 > 0:18:03And we have people travel back to the pub just to have the carrots.
0:18:04 > 0:18:07Now ,because I'm a bit of a perfectionist, I'm rubbing
0:18:07 > 0:18:10my peeled carrots down with a clean green scourer.
0:18:10 > 0:18:13You haven't got to do this, but it does give it that little
0:18:13 > 0:18:16bit of extra finish just cos it's Christmas.
0:18:17 > 0:18:20In a wide bowl, measure 150 grams of caster sugar.
0:18:20 > 0:18:23Carrots have their own amazing sweetness,
0:18:23 > 0:18:27but this sugar is going to enhance that, make it even better.
0:18:27 > 0:18:31Then in with 400 millilitres of water,
0:18:31 > 0:18:33three teaspoons of salt
0:18:33 > 0:18:36and 250 grams of butter.
0:18:36 > 0:18:39And bang the heat up.
0:18:39 > 0:18:42Carrots and aniseed go really well together.
0:18:42 > 0:18:45So these are star anise. I'm going to put four of these in.
0:18:48 > 0:18:52These carrots will now braise happily for about 45 minutes
0:18:52 > 0:18:54in this luscious liquor.
0:18:56 > 0:18:59I like my carrots to be cooked all the way through,
0:18:59 > 0:19:01none of that al dente stuff.
0:19:01 > 0:19:03Proper carrots, cooked properly.
0:19:05 > 0:19:09And remember, what's brilliant about these carrots is that all
0:19:09 > 0:19:11the hard work is done on Christmas Eve.
0:19:11 > 0:19:15Simply stick them in the fridge overnight and all you have to
0:19:15 > 0:19:20do on Christmas Day is heat them up and enjoy another sneaky sherry.
0:19:22 > 0:19:24What's happening here is the sugar's beginning to caramelise
0:19:24 > 0:19:28and mix with the butter and give a really lovely
0:19:28 > 0:19:31carroty star anise glaze.
0:19:31 > 0:19:35Don't reduce it down too much, otherwise the butter will split out.
0:19:38 > 0:19:40Got a wonderful shine on them.
0:19:42 > 0:19:46Just glaze with a little bit of that lovely carrot and star anise syrup.
0:19:48 > 0:19:52That for me is the perfect vegetable side dish to go
0:19:52 > 0:19:54with my beautiful Christmas turkey roll.
0:20:03 > 0:20:07With the main meal taken care of, I deserve a little sit down,
0:20:07 > 0:20:10and can think about what snacks to leave for Santa.
0:20:13 > 0:20:17Last year I crept downstairs and he hadn't touched the sherry,
0:20:17 > 0:20:20so this year I'm going to make him a scrumptious festive cider
0:20:20 > 0:20:23that's so good he'll leave me bigger presents.
0:20:30 > 0:20:33I've come to one of the capital's biggest Christmas markets,
0:20:33 > 0:20:35where the mulled wine is flowing.
0:20:35 > 0:20:40But just wait till they get a sniff of my mulled cider!
0:20:40 > 0:20:41First things first...
0:20:43 > 0:20:46..is to work out how the bottle opener works.
0:20:48 > 0:20:51OK, so I've got about eight bottles of cider in each pan
0:20:51 > 0:20:55and then into each pan, I'm going to stick some soft dark brown sugar.
0:20:55 > 0:20:58Now, vanilla and dark soft brown sugar
0:20:58 > 0:20:59go really, really well together -
0:20:59 > 0:21:02lovely flavour. A couple of pods in each one.
0:21:02 > 0:21:06Now, this process, all of it, is about adding layers
0:21:06 > 0:21:08and layers of flavour to the cider.
0:21:08 > 0:21:11And then to go into our vats of cider
0:21:11 > 0:21:16and sugar, I do like a little tea bag kind of infusion
0:21:16 > 0:21:20of all of those spices that you get in mulled wine.
0:21:20 > 0:21:23I put crushed cinnamon sticks,
0:21:23 > 0:21:25star anise, cardamom,
0:21:25 > 0:21:30some black peppercorns and fresh bay leaves into a muslin bag
0:21:30 > 0:21:33and then tie it up with a nice red ribbon.
0:21:33 > 0:21:36This makes absolutely no difference to the recipe,
0:21:36 > 0:21:38it just looks really nice.
0:21:38 > 0:21:41Now, I'm just going to bring it up to the boil and then turn it down
0:21:41 > 0:21:44to a simmer and leave it for about 15 minutes to infuse with flavour.
0:21:44 > 0:21:48That's just long enough to soak up some Christmas atmosphere
0:21:48 > 0:21:50and sample a sausage.
0:21:50 > 0:21:53Can I get the best German sausage you've got?
0:21:53 > 0:21:55There we go, boss, thank you.
0:22:00 > 0:22:03Right, it's back to my cider that should be ready for some
0:22:03 > 0:22:04finishing touches.
0:22:05 > 0:22:08So my cider's been stewing for about 20 minutes.
0:22:08 > 0:22:11I'm going to give it a real good splash of dark rum,
0:22:11 > 0:22:15adds to those spices, and also a really good boozy Christmas kick.
0:22:15 > 0:22:17Finally,
0:22:17 > 0:22:19the zest of orange.
0:22:19 > 0:22:22Now, this goes in at the end, not at the beginning.
0:22:22 > 0:22:27This is because it releases some beautiful orange oils, and they
0:22:27 > 0:22:31stay nice and fresh. Really does give it a proper taste of Christmas.
0:22:31 > 0:22:34Right then, you lot, who's up for some cider?
0:22:34 > 0:22:36ALL: Yeah!
0:22:36 > 0:22:39That's the reaction, that's what you want.
0:22:39 > 0:22:41# Gonna have a funky
0:22:41 > 0:22:45# Funky Christmas It's gonna be a funky... #
0:22:45 > 0:22:47There you go, chief. Happy Christmas.
0:22:47 > 0:22:50# A funky Christmas. #
0:22:50 > 0:22:53If people do not get a cup of this when they come round my house
0:22:53 > 0:22:56over Christmas, they're going to be very unhappy.
0:22:56 > 0:23:01I cannot think of a better way to start off Christmas celebrations
0:23:01 > 0:23:03than mulled cider.
0:23:03 > 0:23:05Fill your boots, people.
0:23:05 > 0:23:07Ho-ho-ho!
0:23:07 > 0:23:08- Eh up, Santa.- Ho-ho-ho!
0:23:08 > 0:23:10Here you are, boss man, have some cider.
0:23:10 > 0:23:13Oh, thank you, is this good, I like cider, do you like cider?
0:23:13 > 0:23:15Oh, thank you, Tom, that's fantastic.
0:23:15 > 0:23:18- Santa, it's a pleasure, mate. - Oh, always a pleasure.
0:23:18 > 0:23:19Merry Christmas, ho-ho-ho!
0:23:20 > 0:23:22Love Santa Claus.
0:23:27 > 0:23:30If I've changed your mind about mulled wine,
0:23:30 > 0:23:33wait till you see what I've got in store
0:23:33 > 0:23:35for your stodgy Christmas pudding.
0:23:35 > 0:23:38I'm going to show you an amazing Christmas cake that
0:23:38 > 0:23:41encapsulates everything that's lovely about this time of year -
0:23:41 > 0:23:44orange and spices... And the best thing about it is
0:23:44 > 0:23:46it's very easy to do.
0:23:50 > 0:23:53First things first, three oranges.
0:23:53 > 0:23:56I'm going to stick them into a saucepan as they are,
0:23:56 > 0:23:58cover it with water.
0:23:58 > 0:24:01These oranges are just going to sit on this simmering heat
0:24:01 > 0:24:05and cook for about an hour and a half to two hours until even
0:24:05 > 0:24:09the outsides go lovely and soft and the middles have all broken down.
0:24:11 > 0:24:14By doing this, I'm removing any bitterness from the skin
0:24:14 > 0:24:17so I can use the whole of the fruit in my cake.
0:24:17 > 0:24:21Once cooked down, set these aside to cool
0:24:21 > 0:24:24and weigh out the rest of the cake ingredients.
0:24:24 > 0:24:30300 grams of ground almonds adds a lovely nutty hint to the cake,
0:24:30 > 0:24:33then 300 grams of caster sugar,
0:24:33 > 0:24:35two teaspoons of baking powder
0:24:35 > 0:24:37and in with some Christmassy flavours -
0:24:37 > 0:24:41a nice big teaspoon each of ground ginger and cinnamon.
0:24:41 > 0:24:45This is a million times easier than doing Christmas pudding.
0:24:45 > 0:24:48You could do this on the morning. Christmas pudding takes quite
0:24:48 > 0:24:51a while to do. It's a massive amount of effort,
0:24:51 > 0:24:54and I love it but if the other half doesn't,
0:24:54 > 0:24:56it's a bit of a waste of time.
0:24:57 > 0:25:02Once the oranges have cooled, remove any pips then whizz them up.
0:25:02 > 0:25:06400 grams of this delicious orangey puree will provide amazing
0:25:06 > 0:25:09moisture to my cake mix.
0:25:09 > 0:25:13Then simply bung it all back in the processor and give it a good mix.
0:25:19 > 0:25:22Seven eggs complete this butterless batter
0:25:22 > 0:25:24and it's ready for the lined baking tin.
0:25:25 > 0:25:31Cook it in a medium oven, about 160 degrees Centigrade,
0:25:31 > 0:25:33and bake it for about an hour, hour and 20 minutes.
0:25:33 > 0:25:36Now that is going to be proper lush.
0:25:36 > 0:25:38# I wish it was Christmas today
0:25:38 > 0:25:41# I wish it was Christmas today
0:25:41 > 0:25:45# I wish it was I wish it was... #
0:25:45 > 0:25:48To go with my orange cake, I have
0:25:48 > 0:25:51a tub of the best vanilla ice cream that you can get your hands on
0:25:51 > 0:25:52and a Christmas pudding.
0:25:52 > 0:25:56Any Christmas pudding will do, just crumble it into a bowl
0:25:56 > 0:25:59and scoop out the softened ice cream on top.
0:25:59 > 0:26:01You need to work quite quickly
0:26:01 > 0:26:04so that the ice cream doesn't melt all the way through.
0:26:04 > 0:26:08Now, this ends up tasting like the most luxurious,
0:26:08 > 0:26:11fruity ice cream.
0:26:11 > 0:26:14And for everybody who says they don't like Christmas pudding,
0:26:14 > 0:26:15they haven't tried this yet.
0:26:19 > 0:26:20Look at that, looks amazing.
0:26:21 > 0:26:24And then back into the freezer to set up.
0:26:24 > 0:26:27Make sure the ice cream stays semi-frozen
0:26:27 > 0:26:30and put it straight back in the freezer once it's mixed together.
0:26:32 > 0:26:37That looks like the best orange cake ever in the world ever.
0:26:37 > 0:26:41Freshly baked biscuit and orange smell, rock and roll.
0:26:41 > 0:26:45It's proper Christmassy served with a tangy plum sauce.
0:26:45 > 0:26:48And then finally, the Christmas pudding ice cream.
0:26:48 > 0:26:52That is three of the best Christmas flavours ever,
0:26:52 > 0:26:55all come together to make one festive dessert,
0:26:55 > 0:26:57perfect for Christmas Day.
0:27:11 > 0:27:14I'm all prepped and ready for a right good knees-up,
0:27:14 > 0:27:17and who better to treat than my awesome staff from the pub?
0:27:17 > 0:27:19Merry Christmas, come on in.
0:27:21 > 0:27:24ALL: Woo!
0:27:24 > 0:27:27Thank you very much, guys, for all your hard work this year.
0:27:27 > 0:27:29ALL: Cheers.
0:27:29 > 0:27:33Christmas is about getting together with friends and family,
0:27:33 > 0:27:35having a proper party...
0:27:35 > 0:27:39- Happy Christmas! - Yay!- Woo!
0:27:39 > 0:27:42..and indulging in everything you love.
0:27:44 > 0:27:49This is my version of the ultimate Christmas turkey roll.
0:27:49 > 0:27:52Bread sauce to go with the turkey,
0:27:52 > 0:27:56beautiful carrots, there we are. Some honey roast bacon.
0:27:56 > 0:27:59ALL: Ooooh!
0:28:08 > 0:28:12I hope that this year, with my simple festive tips, your Christmas
0:28:12 > 0:28:15dinner will be one that you and your family will never forget.
0:28:20 > 0:28:22Woo!
0:28:25 > 0:28:27Merry Christmas, you lot.
0:28:30 > 0:28:32# Just hear those sleigh bells jinglin'
0:28:32 > 0:28:35- # Ring, ting-a-lingin', too - Ring-a-ling-a-ling, ding-dong-ding
0:28:35 > 0:28:38# Come on, it's lovely weather For a sleigh ride together with you
0:28:38 > 0:28:40# Ring-a-ling-a-ling, ding-dong-ding
0:28:40 > 0:28:44# Outside the snow is fallin' And friends are callin' yoo-hoo
0:28:44 > 0:28:45# Ring-a-ling-a-ling, ding-dong-ding
0:28:45 > 0:28:49# Come on, it's lovely weather For a sleigh ride together with you
0:28:49 > 0:28:51# Ring-a-ling-a-ling, ding-dong-ding
0:28:51 > 0:28:53# Ring-a-ling-a-ling Ding-dong-ding #