0:00:04 > 0:00:06Christmas is my favourite time of year.
0:00:07 > 0:00:11It's a perfect excuse to indulge in everything that you love.
0:00:13 > 0:00:16This year, I've decided to invite some special guests...
0:00:16 > 0:00:17Welcome, Darcey.
0:00:17 > 0:00:20..to help me cook for my Christmas party.
0:00:20 > 0:00:21DOORBELL RINGS
0:00:21 > 0:00:23Happy Christmas!
0:00:23 > 0:00:25How are you? Merry Christmas.
0:00:25 > 0:00:28They will be making some of my recipes...
0:00:28 > 0:00:31Don't drop the tin, don't drop the tin, don't drop the tin.
0:00:31 > 0:00:33Just perhaps test it.
0:00:33 > 0:00:35No way, no way, no way!
0:00:35 > 0:00:38..and also cooking their own festive favourites.
0:00:38 > 0:00:41They do look great, don't they?
0:00:41 > 0:00:43I don't think you can over-herb, can you over-herb?
0:00:43 > 0:00:45- Yes, you can.- Right, OK, you can over-herb!
0:00:48 > 0:00:49Look at that over there.
0:00:52 > 0:00:56But, just as a backup, I will be making a few things on my own.
0:00:57 > 0:01:01I think that looks positively regal.
0:01:01 > 0:01:04All a recipe for a perfect Christmas party.
0:01:10 > 0:01:13We were a bit generous with the brandy, weren't we?
0:01:21 > 0:01:26I love how Christmas is the one time of year when even the most hesitant
0:01:26 > 0:01:28cooks are prepared to give it a go.
0:01:29 > 0:01:33Mary knows that I'm not a brilliant cook or a chef.
0:01:33 > 0:01:36I mean, in fact, she knows that I barely cook at all.
0:01:39 > 0:01:41So, the fact that she said, "It doesn't matter, come,
0:01:41 > 0:01:44"I would love to have you in the kitchen," means the world.
0:01:44 > 0:01:46And actually, for Mum,
0:01:46 > 0:01:47it's even bigger.
0:01:47 > 0:01:49I mean, Mum is thrilled.
0:01:50 > 0:01:52- Alex.- Hello, Mary.
0:01:52 > 0:01:53Happy Christmas.
0:01:55 > 0:01:58Even though Alex Jones doesn't think her cooking is up to much,
0:01:58 > 0:02:02I suspect she's going to be marvellous.
0:02:02 > 0:02:04What better way to start than with
0:02:04 > 0:02:07my wicked white chocolate Christmas cake?
0:02:07 > 0:02:10I mean, I'm terrible at making cakes, but if anybody can teach me,
0:02:10 > 0:02:12- it's you.- You like a challenge.
0:02:12 > 0:02:14I've seen you do all sorts of things.
0:02:14 > 0:02:18- That is true.- This is yet another challenge for you.- This is probably the biggest yet.
0:02:18 > 0:02:20No, come on, I've seen you hanging off a cliff on a bed.
0:02:20 > 0:02:23Oh, that's nothing, Mary, compared to doing sponge with you.
0:02:23 > 0:02:25Really?!
0:02:25 > 0:02:29I think I'll kick things off by melting 100g of white chocolate.
0:02:29 > 0:02:33But I'm going to let Alex loose on the sponge.
0:02:33 > 0:02:35So, we've got eggs, four eggs.
0:02:39 > 0:02:41- But we're not chefs. - No pressure.
0:02:41 > 0:02:44No pressure. You don't have to do them two at once.
0:02:44 > 0:02:45Just simply.
0:02:51 > 0:02:59Next, add 250g of flour, 200 of caster sugar, 225 of butter,
0:02:59 > 0:03:02then just a dash of vanilla extract.
0:03:03 > 0:03:06Here we are. Half a teaspoon.
0:03:06 > 0:03:08Oh, no!
0:03:08 > 0:03:11Wait a minute. That's it.
0:03:11 > 0:03:13All of it? Nothing went in.
0:03:13 > 0:03:15- What was that then? - Well, a little bit.
0:03:15 > 0:03:17It'll be very vanilla-y.
0:03:17 > 0:03:19Half of that.
0:03:19 > 0:03:20- Oh, gosh.- Don't worry.
0:03:20 > 0:03:21Sorry, Mary.
0:03:21 > 0:03:24That doesn't matter. It's giving a lovely smell to the kitchen.
0:03:24 > 0:03:27It doesn't matter, and actually, I mean, it looks more realistic now,
0:03:27 > 0:03:30doesn't it? This is how people's kitchens look, isn't it?
0:03:30 > 0:03:32Mine very often.
0:03:32 > 0:03:33OK. In we go.
0:03:34 > 0:03:39Right. Next challenge, try and mix it all without disaster.
0:03:39 > 0:03:41I still have faith in her.
0:03:41 > 0:03:46Mum always says you do have to weigh everything meticulously with a cake.
0:03:46 > 0:03:50And I always thought, "Well, just throw it in...ish."
0:03:50 > 0:03:53I'm glad I did the measuring out,
0:03:53 > 0:03:55because that sponge mix looks perfect.
0:03:57 > 0:04:01Now for the bit that makes this cake extra special.
0:04:01 > 0:04:04Add in the delicious rich melted chocolate.
0:04:04 > 0:04:06So who is doing Christmas dinner in your house?
0:04:06 > 0:04:10Well, I mean, even though my sister and I are fully grown women,
0:04:10 > 0:04:13we still go home to Mum and Dad at Christmas.
0:04:13 > 0:04:14They just like having us home.
0:04:14 > 0:04:17It's a chance for them to be parents again, I suppose,
0:04:17 > 0:04:19and so we are not allowed in the kitchen.
0:04:21 > 0:04:24Time to pour the sponge mix into the two tins.
0:04:24 > 0:04:28I think Alex's mum would be really proud.
0:04:28 > 0:04:29My mum is a fabulous cook.
0:04:29 > 0:04:32At Christmas, she,
0:04:32 > 0:04:34she just... The house comes alive.
0:04:34 > 0:04:37She decorates everything beautifully.
0:04:37 > 0:04:39Yeah, I don't know what happened to me.
0:04:39 > 0:04:40I mean, she gave me all the training,
0:04:40 > 0:04:43but, I mean, she looks at me and she's confused.
0:04:43 > 0:04:45She's like, "How are you not domesticated?
0:04:45 > 0:04:48"We've done it all. We've given you every opportunity."
0:04:48 > 0:04:50Mary, you might have to just open the door.
0:04:53 > 0:04:54Amazing. OK.
0:04:55 > 0:05:00Pop into the oven at 160 fan for about 20 to 25 minutes.
0:05:01 > 0:05:03There we are.
0:05:03 > 0:05:06While that cooks, we should make the cream filling.
0:05:06 > 0:05:07It's easy enough.
0:05:08 > 0:05:12200ml of double cream and a generous tablespoon of icing sugar.
0:05:12 > 0:05:14There we are.
0:05:14 > 0:05:17- Lovely.- Now we'll just put a little bit of brandy in it.
0:05:17 > 0:05:18We don't mind that, do we?
0:05:18 > 0:05:21- No.- Now, could you be more careful with the spoon this time?
0:05:24 > 0:05:26- Two tablespoons. - Right, two tablespoons.
0:05:26 > 0:05:27Here we go.
0:05:29 > 0:05:31The thing is, if you slip with brandy,
0:05:31 > 0:05:33- it's not the end of the world, is it?- Lovely.
0:05:36 > 0:05:38One for the road, or not?
0:05:38 > 0:05:40No, we're not having one for the road.
0:05:43 > 0:05:45That's perfect.
0:05:45 > 0:05:48- Right.- That's the badger.
0:05:48 > 0:05:50Have you heard of that saying before?
0:05:50 > 0:05:53- No, what is it?- When something's right, you say, "that's the badger".
0:05:53 > 0:05:54And that is the badger.
0:05:56 > 0:05:58OVEN BEEPS
0:05:59 > 0:06:01The big moment is here.
0:06:01 > 0:06:04I do hope that Alex's sponges have worked well.
0:06:05 > 0:06:07I mean, do they look professh?
0:06:07 > 0:06:09I think you have done wonders.
0:06:09 > 0:06:10They are absolutely beautiful.
0:06:10 > 0:06:13A little bit of a crack but that's because of the white chocolate.
0:06:13 > 0:06:17- That's really...- I'm pleased. I'm really pleased.- Well done.
0:06:17 > 0:06:18You should be very proud.
0:06:18 > 0:06:20An excellent first attempt.
0:06:20 > 0:06:22Now to get them out of the tin.
0:06:24 > 0:06:25There we are.
0:06:25 > 0:06:27That's right.
0:06:28 > 0:06:31OK. Look at that.
0:06:31 > 0:06:33A wing and a prayer.
0:06:34 > 0:06:35Here we go.
0:06:36 > 0:06:38There we are. Perfect.
0:06:39 > 0:06:41While the sponges cool...
0:06:42 > 0:06:46..Alex is going to make one of her Christmas favourites.
0:06:46 > 0:06:47I wonder what it is?
0:06:47 > 0:06:50I secretly hope it's something savoury.
0:06:50 > 0:06:52I've had quite a lot of cake in my time.
0:06:52 > 0:06:54It's a bit World War II.
0:06:55 > 0:06:58Oh. Must be Spam.
0:06:58 > 0:06:59Not far off.
0:07:01 > 0:07:04So I asked Mum what I should cook for Mary Berry.
0:07:04 > 0:07:07And she laughed out loud because she said, "Well, Alex,
0:07:07 > 0:07:10"everything I make is from a Mary Berry cookbook.
0:07:10 > 0:07:13"So you're basically going to give her her own recipe back."
0:07:13 > 0:07:17So we came up with rissoles because it is quite Welsh.
0:07:17 > 0:07:19They are just delicious.
0:07:19 > 0:07:23People outside south Wales look at me as if I have got two heads when I say, "Do you like rissole?"
0:07:23 > 0:07:25But, honestly, the nation will come around.
0:07:25 > 0:07:30So we are going to swap places, cos Berry is normally the boss.
0:07:30 > 0:07:32I'm going to take control.
0:07:32 > 0:07:33Right, let me help.
0:07:33 > 0:07:35I'll be the sous-chef. Thank you.
0:07:35 > 0:07:36This is hysterical.
0:07:36 > 0:07:37OK.
0:07:37 > 0:07:41First of all, we need to chop the onions.
0:07:41 > 0:07:44OK. So, shall I open the corned beef in the meantime?
0:07:46 > 0:07:49Nobody has probably seen this on the BBC for years and years,
0:07:49 > 0:07:53somebody opening a corned beef tin. But I'm bringing it back.
0:07:53 > 0:07:55It does look a bit like cat food.
0:07:55 > 0:07:56- But...- It's delicious.
0:07:56 > 0:07:58Ignore that. It's really delicious.
0:07:58 > 0:08:03While you cut the onion, I'll just roughly chop up the corned beef.
0:08:07 > 0:08:11I did practice yesterday, and they were edible.
0:08:13 > 0:08:15I mean, I can't give you any more than that,
0:08:15 > 0:08:17but they were edible!
0:08:20 > 0:08:23Now, do you think we need to heat this corned beef up or not?
0:08:23 > 0:08:25I should do what your mother did.
0:08:25 > 0:08:28OK. Well, let's put that in there for a little bit.
0:08:29 > 0:08:33The corned beef goes into those lovely sauteed onions.
0:08:33 > 0:08:38- Mash it down now?- Mash it down so there's no lumps in it.
0:08:38 > 0:08:41Now bind it all together with some mashed potato.
0:08:42 > 0:08:47Now, ideally, we'd put this mixture in the fridge to harden for half
0:08:47 > 0:08:51an hour. But we are doing express today.
0:08:51 > 0:08:53And what else has got to go in there?
0:08:53 > 0:08:55All we'll do is the herbs.
0:08:56 > 0:08:57I don't think you can over-herb.
0:08:57 > 0:08:59- Can you over-herb?- Yes, you can.
0:08:59 > 0:09:01Right, OK. You can over-herb!
0:09:03 > 0:09:05This is the secret ingredient.
0:09:05 > 0:09:08And Mum just said, "Just a couple of squirts."
0:09:12 > 0:09:15This is bringing everything down to base-level now, isn't it?
0:09:15 > 0:09:17That looks good.
0:09:17 > 0:09:19And then, we have to taste, don't we?
0:09:19 > 0:09:21- As we go?- I'm all for that.
0:09:21 > 0:09:24If we get a little teaspoon, maybe.
0:09:24 > 0:09:25Or even a nice big spoon.
0:09:28 > 0:09:29Well, I mean...
0:09:31 > 0:09:33Is that quite nice?
0:09:33 > 0:09:35That is absolutely delicious.
0:09:35 > 0:09:37Perfect. We'll just grab it...
0:09:38 > 0:09:43The last step is to shape and dip the mixture into flour
0:09:43 > 0:09:46and egg. Then a generous coating of breadcrumbs
0:09:46 > 0:09:48and straight into a hot pan.
0:09:48 > 0:09:51And the fact that they're not a perfect shape
0:09:51 > 0:09:54makes everyone think that they are home-made.
0:09:57 > 0:10:00I know everything is about presentation, but, actually,
0:10:00 > 0:10:03just close your eyes and taste them. You're going to love them.
0:10:05 > 0:10:07- Do they look ready? - They certainly do.
0:10:12 > 0:10:14I mean, they don't look the prettiest,
0:10:14 > 0:10:16but they are very tasty.
0:10:18 > 0:10:20Well, actually, I'm impressed.
0:10:20 > 0:10:22Despite being a bit World War II,
0:10:22 > 0:10:26I bet those rissoles will be very popular later.
0:10:26 > 0:10:28But I'm not ready to let Alex go yet.
0:10:28 > 0:10:32She's still got to finish that delicious white chocolate cake.
0:10:32 > 0:10:34Now just feel that, how lovely and moist it is.
0:10:34 > 0:10:36- Oh, wow!- It's a bit of all right.
0:10:36 > 0:10:37Now, cherry jam.
0:10:39 > 0:10:40Spread it all round.
0:10:42 > 0:10:44Now for our brandy cream.
0:10:44 > 0:10:46- Half?- That's plenty, yeah.
0:10:46 > 0:10:49- That's it.- That looks delicious.
0:10:52 > 0:10:53Gently.
0:10:53 > 0:10:56- Look at the size of that.- Oh, wow!
0:10:56 > 0:10:59And it oozes out, that's what matters and it's good.
0:10:59 > 0:11:00We are almost there.
0:11:00 > 0:11:04Alex is about to pipe a cake for the very first time.
0:11:04 > 0:11:06You do it up like that and then we
0:11:06 > 0:11:09go down like that, all the way round.
0:11:13 > 0:11:16Out and down.
0:11:16 > 0:11:18Out and down.
0:11:19 > 0:11:21You're very quick to learn.
0:11:21 > 0:11:23Well, thank you.
0:11:23 > 0:11:26I don't think I've ever concentrated this much on anything.
0:11:30 > 0:11:32And you've just got enough.
0:11:32 > 0:11:33That's right.
0:11:33 > 0:11:35That's it. Very, very good.
0:11:37 > 0:11:39Topped with some white chocolate shavings
0:11:39 > 0:11:41and a few Christmas touches.
0:11:43 > 0:11:46Come on, you can't go wrong with that, can you?
0:11:49 > 0:11:52I can't believe that I've made a cake with Mary Berry and it worked.
0:11:52 > 0:11:55- Look!- And everybody is going to say, "Did you really make it?"
0:11:55 > 0:11:58- And I shall say, "Of course you did."- Yes.
0:12:00 > 0:12:02I'm absolutely chuffed for Alex.
0:12:02 > 0:12:04The cake is bound to be a hit.
0:12:05 > 0:12:07Now it's my turn.
0:12:07 > 0:12:09From one party centrepiece to another.
0:12:10 > 0:12:13Nothing says Christmas like a glazed ham.
0:12:13 > 0:12:15It's popular with everybody.
0:12:15 > 0:12:18And I've got a rather interesting way of doing it.
0:12:18 > 0:12:21I've got a beautiful piece of gammon here.
0:12:21 > 0:12:23And I'm going to cook it very slowly,
0:12:23 > 0:12:26but I'm cooking it in ginger beer,
0:12:26 > 0:12:28which gives it a lovely depth of flavour.
0:12:28 > 0:12:31Then I'm going to glaze it with a ginger syrup
0:12:31 > 0:12:32and chopped ginger on top.
0:12:34 > 0:12:36Pop the ham into a large saucepan
0:12:36 > 0:12:39and cover with 600ml of ginger beer.
0:12:42 > 0:12:45Now, the ginger beer won't quite cover it.
0:12:45 > 0:12:49And so what I'm going to do is to make it up with water...
0:12:50 > 0:12:53..just until it comes to the top of the string there.
0:12:54 > 0:12:55That's it.
0:12:57 > 0:13:00Turn up the heat and wait for it to come to the boil.
0:13:01 > 0:13:03Now a good sauce to go with it.
0:13:03 > 0:13:07Mustard is a natural marriage with ham.
0:13:08 > 0:13:11I'm using wholegrain and Dijon mustard for this one.
0:13:11 > 0:13:13Two tablespoons of each.
0:13:13 > 0:13:18Then 200g of creme fraiche and six tablespoons of mayonnaise.
0:13:22 > 0:13:23That's it.
0:13:23 > 0:13:26Finish with seasoning and a sprinkle of sugar.
0:13:29 > 0:13:32And you can keep this all over Christmas in the fridge
0:13:32 > 0:13:34and it'll keep for two weeks.
0:13:35 > 0:13:37I bet the ham is gone by then.
0:13:39 > 0:13:41By now, the ham should have come to the boil.
0:13:41 > 0:13:44Turn it right down and let it simmer.
0:13:45 > 0:13:48If it's a 3kg ham, like this one,
0:13:48 > 0:13:50leave it for just over two hours.
0:13:51 > 0:13:54This has been such a wonderful smell.
0:13:54 > 0:13:55It's been wafting through the house.
0:13:55 > 0:13:58I think one or two people think they are getting it for supper,
0:13:58 > 0:14:00but they're not. I'm saving it for that party.
0:14:00 > 0:14:02So, off with the lid.
0:14:04 > 0:14:07I'm finishing the ham off in the oven.
0:14:07 > 0:14:10First, I need to get rid of the string and remove
0:14:10 > 0:14:11the outer layer of fat.
0:14:11 > 0:14:14Do it when it's hot, and it will carve easily.
0:14:19 > 0:14:22Score the skin ready for that lovely Christmas glaze.
0:14:24 > 0:14:27Simply pour over the syrup from a jar of stem ginger.
0:14:27 > 0:14:29Delicious.
0:14:29 > 0:14:31And then I've chopped some of the ginger.
0:14:32 > 0:14:34And I'm going to pat that over the top.
0:14:35 > 0:14:38And it'll go a beautiful golden brown.
0:14:42 > 0:14:43And it's just a little bit different.
0:14:47 > 0:14:51Set the oven at 220 fan, and cook it for about 25 minutes.
0:15:01 > 0:15:03Just look at that.
0:15:03 > 0:15:05Great for Christmas, great for
0:15:05 > 0:15:09New Year, and it smells just wonderful.
0:15:09 > 0:15:11I'm just going to serve it now on the plate.
0:15:16 > 0:15:17On it goes.
0:15:19 > 0:15:23And there's a little bit on the edge here that has got my name on it.
0:15:23 > 0:15:26There's this gorgeous, rich, golden brown.
0:15:29 > 0:15:32I don't know if you could hear that crunch,
0:15:32 > 0:15:33but it's become crispy on top,
0:15:33 > 0:15:36and I think that looks positively regal.
0:15:38 > 0:15:40That's the ham done.
0:15:40 > 0:15:43But I couldn't imagine throwing a Christmas party without making
0:15:43 > 0:15:44a pavlova.
0:15:45 > 0:15:49Is there anyone more perfect to cook it than the country's
0:15:49 > 0:15:52best-loved ballerina?
0:15:52 > 0:15:53Welcome, Darcey.
0:15:54 > 0:15:58I'm slightly worried about cooking for Mary Berry.
0:15:58 > 0:16:04I'd be very happy to cook with her and that she will direct me.
0:16:04 > 0:16:07I can't say I'm a natural, so I'm worried that she's going to be
0:16:07 > 0:16:08quite disappointed.
0:16:12 > 0:16:15So, together we're going to cook a pavlova for the party,
0:16:15 > 0:16:18and it's going to be pear and hazelnut,
0:16:18 > 0:16:20with a bit of chocolate round the outside.
0:16:20 > 0:16:21That sounds delicious.
0:16:21 > 0:16:23I've never done one like that before.
0:16:24 > 0:16:27To make the pavlova just that little bit more festive,
0:16:27 > 0:16:30we're going to shape it like a Christmas wreath.
0:16:30 > 0:16:33All the way round the outside like that.
0:16:33 > 0:16:35- See if that's done.- Perfect.
0:16:35 > 0:16:36Yep, that's perfect.
0:16:38 > 0:16:39Whoohoo!
0:16:39 > 0:16:41And it's fitting that Darcey is making the meringue.
0:16:43 > 0:16:47This one has six egg whites whisked until they take on
0:16:47 > 0:16:49a cloud-like appearance.
0:16:49 > 0:16:53Gradually add 375g of caster sugar.
0:16:54 > 0:16:55Now the next one.
0:16:55 > 0:16:57Until you get to the bottom.
0:16:58 > 0:17:01- What? The bottom of this?- You've got to get it all in.- Oh, I see.
0:17:01 > 0:17:05I think that's a little more sugar than my ballet dancing friend was
0:17:05 > 0:17:07- expecting.- Oops, I'm dropping the sugar.
0:17:07 > 0:17:08You can go a little bit faster now.
0:17:08 > 0:17:09OK.
0:17:11 > 0:17:14I have made a pavlova before.
0:17:14 > 0:17:15Not on my own.
0:17:16 > 0:17:20No, my mum is a big pavlova maker.
0:17:21 > 0:17:25They'd always be vast, these giant things.
0:17:25 > 0:17:28They'd never turn out the way she always wanted,
0:17:28 > 0:17:29because she's a bit of a perfectionist.
0:17:31 > 0:17:32I'm very happy I'm with Mary.
0:17:32 > 0:17:35Job done.
0:17:35 > 0:17:38Now I want to show you what we've been aiming for.
0:17:38 > 0:17:43What we really want is that it's absolutely at peaks.
0:17:43 > 0:17:45- Can you see?- Ooh, yes.
0:17:45 > 0:17:46That's a pretty good example.
0:17:46 > 0:17:52- Excellent.- And also, it's really rather fun to just perhaps test it.
0:17:52 > 0:17:54No way, no way, no way!
0:17:54 > 0:17:55Oh, no, I won't do it on you.
0:17:56 > 0:17:58I wouldn't dare. It's quite fun.
0:17:58 > 0:18:00Can you see?
0:18:00 > 0:18:02That is really, really stiff.
0:18:04 > 0:18:07Finish with cornflour mixed with white wine vinegar.
0:18:08 > 0:18:10And the reason for adding it,
0:18:10 > 0:18:13is that we want it a little bit soft and chewy in the middle,
0:18:13 > 0:18:16- and that makes it soft and chewy. - Ooh!
0:18:16 > 0:18:17Now for the fun bit.
0:18:17 > 0:18:20Creating our gorgeous Christmas wreath.
0:18:20 > 0:18:22Yeah, I'm feeling a little bit of pressure here.
0:18:25 > 0:18:27That's right, and then we can push it.
0:18:27 > 0:18:29OK, we can push it round.
0:18:30 > 0:18:33I wish I had been secretly practising, but no.
0:18:34 > 0:18:36Oh, oh, oh!
0:18:36 > 0:18:38I know that when I put my head down,
0:18:38 > 0:18:40I can actually come up with good results.
0:18:42 > 0:18:46- You're quite methodical, aren't you? - I know. Is it really annoying?
0:18:46 > 0:18:48No.
0:18:48 > 0:18:50I can cook.
0:18:50 > 0:18:52Give me a barbecue, I'm really happy.
0:18:55 > 0:18:58That is a perfect wreath, but,
0:18:58 > 0:19:01we're going to put loads of cream and also some hazelnuts,
0:19:01 > 0:19:06so let's make a little trench in there, all the way along there.
0:19:06 > 0:19:07All the way round.
0:19:07 > 0:19:09Shall I push that back?
0:19:09 > 0:19:11Go on, then.
0:19:11 > 0:19:13Little perfectionist.
0:19:13 > 0:19:15I'm a bit fanatical about shape.
0:19:15 > 0:19:16That's it. There we are.
0:19:16 > 0:19:18- Look at that.- That is absolutely perfect.
0:19:18 > 0:19:21So, I'll go and open the oven door for you.
0:19:21 > 0:19:22Thank you.
0:19:24 > 0:19:26I've preheated the oven to 140 fan.
0:19:28 > 0:19:29As soon as it's in,
0:19:29 > 0:19:33drop the temperature to 120 fan and cook for a further hour.
0:19:36 > 0:19:40Then turn it off and leave the pavlova to cool slowly inside.
0:19:46 > 0:19:48- Are you proud of that? - I'm very proud.
0:19:48 > 0:19:51Now we come to the fun part, because we're going to decorate it.
0:19:51 > 0:19:54For the filling, it's equal parts Greek yoghurt
0:19:54 > 0:19:56and whipped double cream.
0:19:56 > 0:19:58A little bit of vanilla.
0:19:58 > 0:19:59And icing sugar.
0:20:01 > 0:20:03So, I want to know if my skills are any good.
0:20:03 > 0:20:05I think your skills are brilliant.
0:20:05 > 0:20:08- Really?- I know that if you asked me to dance,
0:20:08 > 0:20:10I wouldn't be able to do a step, and here you are,
0:20:10 > 0:20:12making this meringue and making it so beautiful.
0:20:12 > 0:20:16Rubbish. You'd be doing millions of beautiful steps, I know you would.
0:20:18 > 0:20:22That's it. Add some syrupy sweet tinned pears
0:20:22 > 0:20:24and then gently fold that together.
0:20:26 > 0:20:28And now we've got to try and get it in that.
0:20:28 > 0:20:29- Exactly.- OK.
0:20:29 > 0:20:31- Please supervise.- Just go all the way round.
0:20:32 > 0:20:35Darcey's danced in front of thousands.
0:20:35 > 0:20:37She can't be scared of cream.
0:20:38 > 0:20:40Do you know something?
0:20:40 > 0:20:42You are really methodical when you do things.
0:20:42 > 0:20:44You are measuring it out and thinking,
0:20:44 > 0:20:45"I'm not going to run out of mixture."
0:20:45 > 0:20:48I don't want a lump anywhere, either.
0:20:48 > 0:20:50It's going to be nice and even. Oh, I got a plop.
0:20:52 > 0:20:54There we are, a little bit more to go in.
0:20:56 > 0:20:58Have you a sweet tooth, darling?
0:20:58 > 0:21:00Just a little.
0:21:03 > 0:21:06Top with some of the tinned pears and toasted hazelnuts.
0:21:08 > 0:21:10And it's our original design.
0:21:10 > 0:21:11It is.
0:21:13 > 0:21:16That's it. Now, a drizzle of chocolate all over the top.
0:21:16 > 0:21:17How are you with piping?
0:21:17 > 0:21:19- I'm rubbish.- We'll practise.
0:21:19 > 0:21:21No, no, I'm really rubbish.
0:21:21 > 0:21:23No, I'd like to see you doing rubbish on the table.
0:21:23 > 0:21:25We'll see.
0:21:26 > 0:21:29That looks good enough to give it a go.
0:21:29 > 0:21:32I'll hide behind it and it will all be a surprise for me.
0:21:32 > 0:21:33I'll look away.
0:21:34 > 0:21:36Oh, hello.
0:21:36 > 0:21:39It's not coming out. It's just messy now.
0:21:39 > 0:21:42- No, it's not.- It is, I've got little blobs.
0:21:42 > 0:21:44Let's have a look. It'll come.
0:21:44 > 0:21:47Oh, see, it's the touch.
0:21:47 > 0:21:49- It's the Berry touch. - It didn't dare not.
0:21:49 > 0:21:50Come on.
0:21:51 > 0:21:52All right.
0:21:56 > 0:21:58Are you approving? You're watching me.
0:21:58 > 0:22:00I'm approving. I think it looks lovely.
0:22:02 > 0:22:03Voila!
0:22:05 > 0:22:07How about that? Are you proud?
0:22:07 > 0:22:09Yeah, yeah, I'm really chuffed.
0:22:09 > 0:22:11I think it could be a lot better if you did it.
0:22:11 > 0:22:14I think it looks absolutely brilliant.
0:22:14 > 0:22:16And you should be really, really proud of that.
0:22:16 > 0:22:18Thank you very much, Mary.
0:22:20 > 0:22:23Well, I think this party's shaping up.
0:22:23 > 0:22:26I love Christmas and I can really indulge.
0:22:26 > 0:22:29And I go to town and I know how to party.
0:22:29 > 0:22:31So that is a good thing.
0:22:31 > 0:22:34I'm pleased Darcey is a fellow reveller.
0:22:34 > 0:22:38And there's one other tasty morsel I think she'll love.
0:22:38 > 0:22:42Small, light, perfect with a glass of champagne.
0:22:42 > 0:22:44Delicious blinis.
0:22:47 > 0:22:49This blini recipe is so simple.
0:22:49 > 0:22:52Just flour, egg and milk.
0:22:52 > 0:22:56My own special touch is to add some fresh mint and basil.
0:22:56 > 0:22:58That just makes it a little bit different
0:22:58 > 0:23:01and people know that you haven't bought them.
0:23:01 > 0:23:04But cooking them is Darcey's domain.
0:23:04 > 0:23:06Now, for your next challenge, ten.
0:23:06 > 0:23:08- Can I fit ten in there? - I think you will.
0:23:08 > 0:23:09OK.
0:23:12 > 0:23:15And also you can have quite fun if you're doing this sort of thing with
0:23:15 > 0:23:18children. They can do their initials in batter.
0:23:18 > 0:23:19They can do all sorts of things.
0:23:25 > 0:23:28- They're good.- No, I'm not very happy with those at all.
0:23:29 > 0:23:31Well, they look fine to me.
0:23:31 > 0:23:34As soon as they bubble, they're ready to flip.
0:23:36 > 0:23:38I think you've made a few pancakes in your time.
0:23:38 > 0:23:40I have made a lot of pancakes, yes.
0:23:42 > 0:23:46Once they're done, top the blinis with whatever takes your fancy.
0:23:48 > 0:23:51One that always goes down well at my parties is creme fraiche...
0:23:51 > 0:23:53Oh.
0:23:53 > 0:23:54..and caramelised onion.
0:23:54 > 0:23:57So, shall we have a whole one or a half?
0:23:57 > 0:23:59- A whole one.- A whole one.
0:23:59 > 0:24:01OK, don't watch.
0:24:03 > 0:24:05INDISTINCT SPEECH
0:24:05 > 0:24:06We should do it in one go.
0:24:07 > 0:24:09I don't think I can do that, Mary.
0:24:10 > 0:24:13The actual blini itself, I don't know if you're going to agree with
0:24:13 > 0:24:15me, is beautifully soft.
0:24:15 > 0:24:17- That's very nice.- That's a really good combination.
0:24:19 > 0:24:23Another of my favourites is cream cheese, sun-dried tomato,
0:24:23 > 0:24:24feta and basil.
0:24:26 > 0:24:28- That's it.- Are we going to go for one more?
0:24:29 > 0:24:31I'll have to go for the little one.
0:24:31 > 0:24:32I'm going to go for that one.
0:24:35 > 0:24:38How did she do that? That's so beautiful.
0:24:38 > 0:24:40I can't, I can't do it like that.
0:24:40 > 0:24:41And I've got a really big mouth.
0:24:43 > 0:24:44Well done.
0:24:47 > 0:24:48That's Darcey done.
0:24:48 > 0:24:50I'm pleased she liked the blini.
0:24:50 > 0:24:54I have another bite-sized treat that should also pull them in at
0:24:54 > 0:24:58the party. My delicious turkey and cranberry burgers.
0:25:00 > 0:25:02They're little burgers,
0:25:02 > 0:25:06and you can eat them in one or two mouthfuls and they're
0:25:06 > 0:25:07absolutely delicious.
0:25:08 > 0:25:11Begin by whizzing two slices of bread,
0:25:11 > 0:25:13creating some lovely light breadcrumbs.
0:25:16 > 0:25:19Then next, I've got some turkey breasts here,
0:25:19 > 0:25:21I've chopped it into sort of rough pieces
0:25:21 > 0:25:24and I'm going to put it in the processor
0:25:24 > 0:25:28until it's in chunky pieces, about the size of coarse mince.
0:25:35 > 0:25:39Add the turkey to the breadcrumbs and then pop in one tablespoon of
0:25:39 > 0:25:42chopped chives and another of chopped parsley.
0:25:42 > 0:25:45And some well-flavoured Cheddar cheese.
0:25:45 > 0:25:48Choose mature Cheddar cheese, as strong as you can get it.
0:25:50 > 0:25:54An egg yolk will help to bind, and season it well.
0:25:54 > 0:25:55It's as simple as that.
0:25:57 > 0:26:01And you just work that together until it holds together.
0:26:01 > 0:26:05And because we've got such a lot of parsley and chives in there,
0:26:05 > 0:26:08you can really see when it is well mixed together.
0:26:11 > 0:26:13Let's get ready to make those burgers.
0:26:15 > 0:26:16Are you looking at my red nails?
0:26:16 > 0:26:19Well, it is Christmas, and it's been done specially.
0:26:19 > 0:26:21Their acrylic, and they're not going into the mixture,
0:26:21 > 0:26:23just in case you thought they were.
0:26:23 > 0:26:27Right. I'm going to cut that into 12.
0:26:27 > 0:26:29It's always easy for me to do it like a cake.
0:26:29 > 0:26:32So, if my arithmetic is right...
0:26:34 > 0:26:36..each one of those I've got to cut into three.
0:26:40 > 0:26:44A good tip is to wet your hands when shaping the burgers.
0:26:44 > 0:26:46It will stop the mixture from sticking.
0:26:49 > 0:26:51So, in it goes.
0:26:51 > 0:26:52I like that sizzle.
0:26:52 > 0:26:53SIZZLING
0:26:55 > 0:26:57I am going to aim to just turn them once.
0:26:57 > 0:27:02So you get them beautifully brown, and I'll turn the heat down,
0:27:02 > 0:27:04because I want them done in the middle.
0:27:05 > 0:27:08The burgers should take no longer than two minutes on either side...
0:27:10 > 0:27:13..until they're that delicious-looking golden colour.
0:27:17 > 0:27:18They look pretty good, don't they?
0:27:20 > 0:27:23Don't be tempted to cook them for a long time.
0:27:23 > 0:27:26If you cook them for too long they'll be dry and hard.
0:27:26 > 0:27:29And these are going to be absolutely perfect.
0:27:33 > 0:27:38Find some little brioche buns just big enough to hold a burger.
0:27:38 > 0:27:40So this is just cranberry sauce,
0:27:40 > 0:27:43you'll have got some of this ready for the turkey on Christmas Day,
0:27:43 > 0:27:46so just put some cranberry sauce like that.
0:27:50 > 0:27:54And they fit very nicely and they are very generous.
0:27:55 > 0:27:57You might even say over generous.
0:27:59 > 0:28:02A long slice of sweet dill pickle tops them off.
0:28:02 > 0:28:05Put their little crowning glories on top.
0:28:07 > 0:28:08And they're all ready for the party.
0:28:12 > 0:28:15A really different way of having cranberry and turkey,
0:28:15 > 0:28:17and I think they'll go like lightning.
0:28:20 > 0:28:23Isn't that the perfect Christmas dish?
0:28:23 > 0:28:26Now, I've just enough time to get ready for my next Christmas helper.
0:28:28 > 0:28:29I don't know how I'm going to impress Mary.
0:28:29 > 0:28:31How do you impress Mary Berry?
0:28:31 > 0:28:33I mean, it's going to be an impossible task.
0:28:35 > 0:28:38I'm just going to listen intently and carefully,
0:28:38 > 0:28:41and just do exactly as I'm told.
0:28:41 > 0:28:43- Ah-ha!- Happy Christmas.
0:28:43 > 0:28:44How are you? Merry Christmas.
0:28:46 > 0:28:50Adil Ray is one of my favourites from Citizen Khan
0:28:50 > 0:28:53but I've no idea what his cooking's like.
0:28:57 > 0:28:58Welcome to the kitchen.
0:28:58 > 0:29:00And it's nice to have a chap here.
0:29:00 > 0:29:02We've had too many girls.
0:29:02 > 0:29:05Well, you say that now, but let's see how you feel after we've cooked.
0:29:05 > 0:29:08So what sort of cooking do you do over Christmas?
0:29:08 > 0:29:09I do get involved, actually.
0:29:09 > 0:29:12And one of the things I do, I've been doing it the last three or four
0:29:12 > 0:29:14years, is a dark, sticky, ginger cake.
0:29:14 > 0:29:16But I think my family are going, "Here he comes again,
0:29:16 > 0:29:18"with this same ginger cake."
0:29:18 > 0:29:22I think they're ready for an upgraded version, and, Mary,
0:29:22 > 0:29:23only you can provide that.
0:29:23 > 0:29:27I've got just the ticket to help Adil with his ginger cake upgrade.
0:29:27 > 0:29:29I hope he's up for all the measuring.
0:29:29 > 0:29:35100g of plain flour, then half a teaspoon bicarbonate of soda.
0:29:35 > 0:29:37How do you level it? Oh, with your finger.
0:29:37 > 0:29:38Right, OK, there you go.
0:29:38 > 0:29:41I'm trying to be polite, but just get your finger in there.
0:29:41 > 0:29:44All right. Next up, two teaspoons of cinnamon.
0:29:45 > 0:29:47Oh, I love the smell of cinnamon.
0:29:47 > 0:29:48Isn't it lovely?
0:29:48 > 0:29:52OK. One teaspoon of ground ginger.
0:29:52 > 0:29:54A quarter teaspoon of nutmeg.
0:29:55 > 0:29:58- Perfect.- Still more to combine.
0:29:58 > 0:30:00Now, in a separate bowl,
0:30:00 > 0:30:04add 125ml of milk to 50g of treacle.
0:30:04 > 0:30:0875 of light muscovado sugar and one egg.
0:30:08 > 0:30:11So it's 50g of melted butter?
0:30:11 > 0:30:14- Yes, that's right.- OK. - So I'm just going to melt that.
0:30:14 > 0:30:15COOKER CLICKS
0:30:15 > 0:30:18Right. Have you paid your bills, Mary?
0:30:18 > 0:30:20Oh, yeah.
0:30:23 > 0:30:25Mix that together and I'll give you the butter in a minute.
0:30:25 > 0:30:27OK.
0:30:27 > 0:30:29Being from a Muslim family, when I was a kid,
0:30:29 > 0:30:31we actually didn't do Christmas in ours.
0:30:31 > 0:30:32It just wasn't a thing.
0:30:32 > 0:30:35But as we grew up and became teenagers and said to our mum,
0:30:35 > 0:30:38"Look, we want to do Christmas, come on."
0:30:38 > 0:30:39OK, here goes the butter.
0:30:41 > 0:30:44Then you put the two together.
0:30:44 > 0:30:47But, there's a big difference, well, there's two big differences.
0:30:47 > 0:30:50One, we add a bit of spice into almost everything,
0:30:50 > 0:30:54so we'll have turkey but you've got to have a spicy chutney on the side
0:30:54 > 0:30:56because turkey's too bland.
0:30:56 > 0:30:59And the other thing, of course, the family doesn't drink.
0:30:59 > 0:31:02However, we do get these sort of, they look like wine bottles,
0:31:02 > 0:31:04and it's like fizzy apple juice.
0:31:04 > 0:31:06And I kid you not,
0:31:06 > 0:31:10when my mum and my aunt drink two glasses of this apple juice,
0:31:10 > 0:31:12they do get drunk. I don't know how they do it.
0:31:12 > 0:31:14It's brilliant. It's brilliant.
0:31:14 > 0:31:17And they tell jokes and they get all giddy and
0:31:17 > 0:31:19they sing along on apple juice.
0:31:20 > 0:31:25Once smooth, Adil needs to pour it carefully into a buttered and lined
0:31:25 > 0:31:27- loaf tin.- Here we are.
0:31:27 > 0:31:29It's going, it's going.
0:31:29 > 0:31:30That's lovely.
0:31:31 > 0:31:34The oven should be set at 160 fan
0:31:34 > 0:31:38and it will take about 30 to 35 minutes.
0:31:38 > 0:31:41Cake's in, now for the trickier bit.
0:31:41 > 0:31:43The delicious toffee sauce.
0:31:43 > 0:31:48Add 300ml of double cream to 75g of butter,
0:31:48 > 0:31:51and 100g of muscovado sugar.
0:31:51 > 0:31:52Then heat.
0:31:54 > 0:31:57I've sort of always wished when I've made a ginger cake that I would be
0:31:57 > 0:32:00able to make a sauce and I just never know how to do it.
0:32:00 > 0:32:02- This is just brilliant. - It is brilliant.
0:32:02 > 0:32:05But, you do have do stir it all the time.
0:32:05 > 0:32:08It's no good thinking you can walk away and do something else,
0:32:08 > 0:32:11- make a phone call. - No, you can't do that.
0:32:11 > 0:32:13You can't get on Twitter or something like that?
0:32:13 > 0:32:15- I don't do that. - You don't do Twitter?
0:32:15 > 0:32:18I'll tell you about it later, Mary, it's fine, it's fantastic stuff.
0:32:18 > 0:32:21You keep stirring it and you'll see that the butter will melt first.
0:32:21 > 0:32:24- Yes, oh, yes. - And if you don't stir it,
0:32:24 > 0:32:26you'll get a crust on the bottom and it tastes horrible.
0:32:26 > 0:32:29- Right. OK.- And so when do you have your Christmas meal?
0:32:29 > 0:32:32- Do you have it at lunchtime? - We have it after the Queen's speech.
0:32:32 > 0:32:34Mum wants to watch the speech.
0:32:34 > 0:32:37This is what happens at Christmas. We'll watch the Queen's speech,
0:32:37 > 0:32:40and the Queen will say something really poignant about poverty or
0:32:40 > 0:32:42things going on in the world and Syria.
0:32:42 > 0:32:44And we will watch it intently for ten minutes and then my mum
0:32:44 > 0:32:48afterwards will go, "Well, the curtains were nice, weren't they?
0:32:48 > 0:32:49"She wore yellow again."
0:32:49 > 0:32:51It's like, "Mum! She just talked about poverty!"
0:32:51 > 0:32:54But, you know, it doesn't matter, we've still got to watch it.
0:32:54 > 0:32:57But it is rather exciting to see what she wears and, I mean,
0:32:57 > 0:32:58wonderful at her age.
0:32:58 > 0:33:00It's amazing. She's fantastic.
0:33:02 > 0:33:04It's nearly there. No, no, you've got time to...
0:33:04 > 0:33:06It's just the smell of it, Mary.
0:33:06 > 0:33:07I know, but you mustn't stop,
0:33:07 > 0:33:10otherwise you will notice the very base will burn.
0:33:10 > 0:33:12- Naughty.- You'll remember this when you're making it at home.
0:33:12 > 0:33:14- I will. I really will. - You'll think I'm a dragon.
0:33:14 > 0:33:18No, this is brilliant, because this is the stuff I worry about.
0:33:20 > 0:33:22I think that's just about right.
0:33:22 > 0:33:23Darker in colour.
0:33:24 > 0:33:26- Look at that.- And a coating consistency.
0:33:26 > 0:33:31- Yeah.- I think Adil's ginger cake might just about be ready.
0:33:32 > 0:33:34Yes, it's risen. Oh, lovely. Oh.
0:33:38 > 0:33:40Lovely. Here we are.
0:33:42 > 0:33:43It looks good, doesn't it?
0:33:43 > 0:33:47Now, to tell if it's done, you put a finger on it there.
0:33:47 > 0:33:48Gentle, gentle, come on.
0:33:48 > 0:33:49And it comes out again.
0:33:49 > 0:33:51Try.
0:33:51 > 0:33:56- Oh.- To turn it out, pull the sides just up to see if it's loose,
0:33:56 > 0:34:00then put the cloth on top, turn it round, and put it back on there.
0:34:01 > 0:34:03- Come on.- Hang on, hang on.
0:34:03 > 0:34:04So just pull that to see if it's loose.
0:34:04 > 0:34:08- That's loose.- Now put the cloth over the top, yeah.
0:34:08 > 0:34:10- Yeah.- That's right.- All right.
0:34:10 > 0:34:14- Yeah.- And just flick that up.
0:34:14 > 0:34:15That's it.
0:34:15 > 0:34:17I'll try not to...
0:34:18 > 0:34:20That's it. There you are.
0:34:20 > 0:34:22- Now, aren't you proud of that? - I am.
0:34:22 > 0:34:24- I am.- You can have a taste. I'll just get a plate.
0:34:29 > 0:34:30Lovely.
0:34:34 > 0:34:36A generous toffee sauce there.
0:34:36 > 0:34:38You see, the way you pour it. I would have just gone...
0:34:39 > 0:34:41Ah, you want a spoon.
0:34:41 > 0:34:43Please note, I take two spoons out.
0:34:43 > 0:34:46I know it's so good, it smells absolutely wonderful.
0:34:47 > 0:34:48There you are.
0:34:52 > 0:34:54- What's the verdict?- Oh, my God.
0:34:55 > 0:34:58That's amazing. Look at that over there.
0:34:58 > 0:35:00- No, no, you're going to... - Look, look.
0:35:03 > 0:35:07Well, I'm glad you like it, and you made it all yourself.
0:35:07 > 0:35:08- Go on, you can finish it.- I will.
0:35:10 > 0:35:12So, we're making it for everybody who's coming,
0:35:12 > 0:35:14but will you make it for Christmas?
0:35:14 > 0:35:16I'm definitely going to make this for Christmas.
0:35:16 > 0:35:17My family are going to love this.
0:35:17 > 0:35:19- Absolutely adore it. - Impressing your mum?
0:35:19 > 0:35:21It takes a lot to impress my mum,
0:35:21 > 0:35:23but this is going to be one of those moments.
0:35:23 > 0:35:24So, thank you very much.
0:35:26 > 0:35:28Wasn't Adil a joy?
0:35:28 > 0:35:30While he goes off to get ready,
0:35:30 > 0:35:32I want to show you a new favourite of mine.
0:35:34 > 0:35:39Gorgeous warm tarts filled with squash, cranberry and brie.
0:35:42 > 0:35:44These will really impress your guests.
0:35:44 > 0:35:48They're not expensive, they are easy to make and I promise,
0:35:48 > 0:35:49they're something very special.
0:35:51 > 0:35:56Scatter some diced squash and onion into a big roasting tin.
0:35:56 > 0:35:57So, a little oil on top.
0:35:59 > 0:36:01Season well, then give a good mix
0:36:01 > 0:36:04before putting them in the oven to cook
0:36:04 > 0:36:10at 180 fan for about 25 minutes until they're golden brown.
0:36:12 > 0:36:14Right, I've got some filo pastry here.
0:36:14 > 0:36:16There's one sheet, spread it out.
0:36:16 > 0:36:18You don't need to flour underneath it or anything.
0:36:21 > 0:36:23Brush the pastry generously with melted butter.
0:36:26 > 0:36:28Then do the same to the muffin tin.
0:36:30 > 0:36:34There we are. Then I'm going to cut this into nine.
0:36:42 > 0:36:43So, take one square...
0:36:44 > 0:36:48..and put it down like that and then put the next square
0:36:48 > 0:36:49on top at an angle.
0:36:51 > 0:36:52Like that.
0:36:52 > 0:36:57So, as you pick this up this side is not buttered and you drop
0:36:57 > 0:36:59it into the actual case.
0:37:01 > 0:37:03Put it in, and that's it.
0:37:03 > 0:37:04So simple.
0:37:08 > 0:37:10Keep going until they're all done.
0:37:11 > 0:37:14And we're ready for that delicious, sweet squash filling.
0:37:18 > 0:37:23What could be better at Christmas than a dollop of cranberry sauce?
0:37:23 > 0:37:24Wonderful.
0:37:26 > 0:37:31Pour in savoury custard made from a couple of beaten eggs and some
0:37:31 > 0:37:32decadent double cream.
0:37:33 > 0:37:36And top with some creamy brie.
0:37:36 > 0:37:39And that will run and melt over the top.
0:37:39 > 0:37:41Sprinkle on some paprika.
0:37:43 > 0:37:46It adds to the colour and the flavour too.
0:37:48 > 0:37:53Then back in the oven to cook for 20 to 25 minutes at 180 fan.
0:37:57 > 0:37:59And they're ready to serve.
0:38:03 > 0:38:05There we go. I think those look
0:38:05 > 0:38:08really tempting and I bet they're the first to go.
0:38:10 > 0:38:13They are mouthwatering.
0:38:13 > 0:38:16Nothing like a warming tart to get everyone in the mood.
0:38:17 > 0:38:21Well, we've almost finished all the cooking,
0:38:21 > 0:38:24but I've left one of my favourite dishes until last,
0:38:24 > 0:38:28and the wonderful Fearne Cotton is going to help me cook it.
0:38:29 > 0:38:31I am feeling so excited.
0:38:31 > 0:38:32There's sort of a Christmas tingle
0:38:32 > 0:38:36that's going throughout my body right now with excitement.
0:38:36 > 0:38:39But I just want to be teacher's pet and to do well,
0:38:39 > 0:38:41and for Mary to be my new best friend.
0:38:41 > 0:38:43So, for me, there's a lot riding on it.
0:38:47 > 0:38:49As you can see, we're really ready for Christmas.
0:38:49 > 0:38:52- I know.- And you, nobody's seen your shoes.
0:38:52 > 0:38:56Lift your shoe up. Look at that, that is really glittery.
0:38:56 > 0:38:58- They are.- Aren't they great?
0:38:58 > 0:38:59I'm glad that we've done that, Mary,
0:38:59 > 0:39:01because otherwise I wore them for no reason,
0:39:01 > 0:39:03so I'm glad we got those sparkly beauts on camera.
0:39:03 > 0:39:05And they are very comfy?
0:39:05 > 0:39:06They are great for cooking.
0:39:06 > 0:39:10I can nip about there, here, anywhere you want me to be, Mary,
0:39:10 > 0:39:13- in these shoes.- Have you ever made a chocolate roulade?
0:39:13 > 0:39:15You know what, I haven't ever made a chocolate roulade before.
0:39:15 > 0:39:17You know what puts me off?
0:39:17 > 0:39:18The rolling bit.
0:39:18 > 0:39:19Is that not really tricky?
0:39:19 > 0:39:21You'll find out, young lady.
0:39:22 > 0:39:26Let's get things started by melting some dark chocolate.
0:39:28 > 0:39:34And mixing together 175g of caster sugar with six egg yolks.
0:39:34 > 0:39:37And what are you kind of waiting for, for it to go...?
0:39:37 > 0:39:42I'm waiting for it to go light in colour and also really thick.
0:39:44 > 0:39:47Can you just go and stir that and see how far it's got?
0:39:47 > 0:39:50- How's that going?- Is it nearly done?
0:39:50 > 0:39:52- It's nearly there.- Lift it off, then.
0:39:54 > 0:39:58That's it. And we'll put it straight in here.
0:39:58 > 0:40:00- That's it.- Oh, look at that.
0:40:00 > 0:40:02- There we are.- All good. - Now, just turn that on.
0:40:07 > 0:40:09Those, I'm just going to wash,
0:40:09 > 0:40:12because we want them absolutely sparkling clean
0:40:12 > 0:40:13to do the egg whites.
0:40:13 > 0:40:16Let me wash those! You can't be doing the washing up!
0:40:16 > 0:40:19- I'm good at washing up. - Are you sure?! Right, OK.
0:40:21 > 0:40:22I've watched Mary on TV forever.
0:40:22 > 0:40:26And even sort of being in Mary's presence is very exciting.
0:40:26 > 0:40:28But to actually cook with her - that's like,
0:40:28 > 0:40:30you've played football with David Beckham,
0:40:30 > 0:40:34you've done maths with Einstein...
0:40:34 > 0:40:36- Make sure you don't press anything. - No, I won't,
0:40:36 > 0:40:38I'm not taking your hand off, Mary!
0:40:38 > 0:40:39I could lose all my fingers!
0:40:39 > 0:40:42You know what I mean, this is up there.
0:40:42 > 0:40:43That's it.
0:40:44 > 0:40:45Goodness me!
0:40:46 > 0:40:49Fearne needs to beat those egg whites
0:40:49 > 0:40:50until they are nice and stiff.
0:40:50 > 0:40:52I think she has the knack.
0:40:52 > 0:40:54Yes, lovely.
0:40:54 > 0:40:57- Good.- Add a couple of spoonfuls to that lovely,
0:40:57 > 0:40:58gooey chocolate mixture.
0:40:58 > 0:41:00And just sort of stir it in.
0:41:00 > 0:41:01And that'll slacken it down.
0:41:03 > 0:41:04And now I can put the rest in.
0:41:04 > 0:41:05Yes.
0:41:06 > 0:41:10- How about you fold it in? - I'd love to.
0:41:10 > 0:41:11You are doing that beautifully.
0:41:11 > 0:41:13But you've made a few cakes in your time, haven't you?
0:41:13 > 0:41:16I have. You know, I've got many of your books at home.
0:41:16 > 0:41:20But I often skip the pages where I see a roulade, because I just think,
0:41:20 > 0:41:23there's no way that I could make that happen.
0:41:23 > 0:41:25So this is good to face the fear today.
0:41:25 > 0:41:27Well, you're doing it really, really well.
0:41:29 > 0:41:32No such thing as too much chocolate.
0:41:32 > 0:41:37So why not give it more flavour with two tablespoons of cocoa powder?
0:41:39 > 0:41:43- Let it just pour.- Oh, I mean, that is an absolute dream.
0:41:43 > 0:41:47Let me dive into that gorgeous chocolateness!
0:41:51 > 0:41:53In our house, whenever we put anything in the oven
0:41:53 > 0:41:56- that's a bake we say, "Good luck, cake!"- OK.- The kids have to shout.
0:41:56 > 0:41:57Good luck, cake!
0:41:59 > 0:42:02Don't drop the tin, don't drop the tin, don't drop the tin.
0:42:02 > 0:42:04- That would be really embarrassing. - Here we are.
0:42:06 > 0:42:07Good luck, cake.
0:42:11 > 0:42:15It will cook at 160 fan for about 20 minutes.
0:42:15 > 0:42:18Time to indulge in a bit of chocolate decoration.
0:42:18 > 0:42:20I'm sure Fearne will love this.
0:42:22 > 0:42:26Spread out some delicious, warm, melted dark chocolate.
0:42:26 > 0:42:29Then get artistic with the white.
0:42:29 > 0:42:30That's perfect!
0:42:30 > 0:42:32- Ah, there we go.- All different directions.
0:42:32 > 0:42:34That's fantastic.
0:42:34 > 0:42:36That is such a simple and effective way, isn't it,
0:42:36 > 0:42:39of making it look really fancy and like you're really skilled.
0:42:39 > 0:42:42It's perfect. Do you like white chocolate?
0:42:42 > 0:42:44- Because I do.- It's a bit sickly, but I do like it.
0:42:44 > 0:42:45OK, we're obviously doing the wrong one.
0:42:45 > 0:42:47You have that one and I'll have this one.
0:42:50 > 0:42:52Right, I think we should be getting on with this.
0:42:52 > 0:42:55- Shall we get a move on? - Now for even more richness.
0:42:55 > 0:42:59Whipped cream with a dash of Irish booziness.
0:42:59 > 0:43:01I'm a real lightweight as well, Mary.
0:43:01 > 0:43:06So, if I go crazy on the roulade at the party, it's game over.
0:43:06 > 0:43:09Oh, good, well, have two slices!
0:43:09 > 0:43:10There we are.
0:43:12 > 0:43:16With the sponge cooked and completely cooled,
0:43:16 > 0:43:18we've come to the bit Fearne was worried about.
0:43:18 > 0:43:20It's easy, though.
0:43:21 > 0:43:24Dust some baking paper with icing sugar.
0:43:24 > 0:43:26Then turn out the sponge.
0:43:26 > 0:43:28Over it goes. That's just perfect.
0:43:28 > 0:43:29- There she goes.- Yes.
0:43:32 > 0:43:33I think it's still stuck in there, Mary.
0:43:33 > 0:43:35No, it's not. It just needs a little pull.
0:43:35 > 0:43:36Oh, there we go.
0:43:38 > 0:43:40Look at that!
0:43:40 > 0:43:42Oh! Beautiful.
0:43:44 > 0:43:47Spread on that lovely, boozy cream, and don't hold back.
0:43:49 > 0:43:51That looks beautifully even, doesn't it?
0:43:51 > 0:43:52Yes, good.
0:43:52 > 0:43:54Now we come to the rolling.
0:43:54 > 0:43:56But a little tip is to go along here,
0:43:56 > 0:43:59not going through, but just making
0:43:59 > 0:44:02an indentation all along there.
0:44:02 > 0:44:06Ah, does that just help to kind of get the roll tighter in the middle?
0:44:06 > 0:44:09You are just right. So I'm going to start you off.
0:44:09 > 0:44:11- Please.- And you can finish it. Lift that up,
0:44:11 > 0:44:14and then actually break it there.
0:44:14 > 0:44:17And that starts the roll.
0:44:17 > 0:44:21So let the paper do its work and do that, OK?
0:44:21 > 0:44:22You make it look so easy!
0:44:22 > 0:44:25I have a feeling it's not going to be.
0:44:25 > 0:44:28So watch what you're doing, that's right...
0:44:28 > 0:44:30You don't need to use too much pressure.
0:44:33 > 0:44:34That's right.
0:44:36 > 0:44:38It's still looking pretty straight.
0:44:38 > 0:44:40- That's it.- Oh, my goodness, we've done it!
0:44:40 > 0:44:42It is really beautiful.
0:44:44 > 0:44:45And when it gets to this stage,
0:44:45 > 0:44:48you might just have to give it a little...
0:44:49 > 0:44:50That looks satisfying.
0:44:50 > 0:44:54Just shake it up, and expect it to crack like a Yule log.
0:44:54 > 0:44:57- Doesn't it feel... - That feels sensational.
0:44:59 > 0:45:02Slip in those white and dark chocolate shards.
0:45:06 > 0:45:08Oh, how adorable.
0:45:08 > 0:45:10Like a little festive hedgehog.
0:45:10 > 0:45:12You know, you should be really proud of that.
0:45:12 > 0:45:15It is tricky to get that lovely spiral at the end.
0:45:15 > 0:45:17And you've achieved it.
0:45:18 > 0:45:20The roulade's a success.
0:45:20 > 0:45:24Now Fearne is going to make one of her dishes for me.
0:45:24 > 0:45:27I'm quite nervous about doing my recipe with you.
0:45:27 > 0:45:28I hope you like it.
0:45:30 > 0:45:33I'm going to be cooking a Christmassy stuffed squash
0:45:33 > 0:45:35with pesto vegetables
0:45:35 > 0:45:37and topped with goat's cheese.
0:45:37 > 0:45:38That's a long title!
0:45:40 > 0:45:44So we're going to start off by just slicing off the top.
0:45:44 > 0:45:47And then if you just scoop out all the seeds on the inside.
0:45:47 > 0:45:50It's almost like doing a melon as you take the seeds out.
0:45:50 > 0:45:51Yes, they are.
0:45:51 > 0:45:57You pop them flesh side down in a big roasting tray like this.
0:45:57 > 0:46:00And you're going to just put a little bit of water
0:46:00 > 0:46:02in that roasting tray.
0:46:02 > 0:46:05So when you pop them in the oven, they steam.
0:46:06 > 0:46:10At Christmas time, there's so much meat and turkey,
0:46:10 > 0:46:11and sausages and things,
0:46:11 > 0:46:12this is a lovely option.
0:46:12 > 0:46:14Well, it is, because I don't eat meat.
0:46:14 > 0:46:18So Christmas can be sometimes a bit bleak.
0:46:21 > 0:46:25Fearne is roasting her squash in the oven at 180 fan for a good
0:46:25 > 0:46:2735 minutes.
0:46:27 > 0:46:29Plenty of time to make the filling.
0:46:31 > 0:46:34She's got me to saute four chopped carrots,
0:46:34 > 0:46:37a couple of sliced leeks and some crushed garlic.
0:46:38 > 0:46:44What I'm intrigued about is Fearne's non-dairy pesto, made with cashews,
0:46:44 > 0:46:48oil, basil and mint, and no cheese.
0:46:48 > 0:46:50So now we're going to whizz all of this together.
0:46:52 > 0:46:54It looks interesting.
0:46:57 > 0:46:59Right, be honest if you don't like it.
0:47:03 > 0:47:06I'd like that spread on toast, you know.
0:47:06 > 0:47:07Blow the avocado,
0:47:07 > 0:47:08this will be lovely.
0:47:11 > 0:47:14The leeks and carrots are finally soft,
0:47:14 > 0:47:18and ready for one of Fearne's favourites, quinoa.
0:47:18 > 0:47:20The mere mention of the word...
0:47:20 > 0:47:25I mean, it's an awkward word to even say without sounding like a wally.
0:47:25 > 0:47:27And people go, "Oh, it's got quinoa in it."
0:47:27 > 0:47:29But actually, it's I think how you cook it,
0:47:29 > 0:47:32and it can taste very bland and plain,
0:47:32 > 0:47:34but if you know what to sort of marry it with
0:47:34 > 0:47:36and what flavours to use, it can be really delicious.
0:47:36 > 0:47:39So, hopefully, if there are any quinoa naysayers,
0:47:39 > 0:47:41we can change their minds at the party.
0:47:44 > 0:47:46Once we fill them,
0:47:46 > 0:47:49we're finishing them off with sun-dried tomatoes...
0:47:50 > 0:47:53..a dollop of Fearne's dairy-free pesto,
0:47:53 > 0:47:56and, if you like, a sprinkle of goat's cheese.
0:47:57 > 0:48:01Then back in the oven, just long enough for a quick tidy up,
0:48:01 > 0:48:04and to let that delicious cheese slowly melt.
0:48:10 > 0:48:12They do look great, don't they?
0:48:12 > 0:48:13Oh, thank you, Mary.
0:48:13 > 0:48:15And nothing could be more Christmassy than that.
0:48:15 > 0:48:19The green and red and then the sort of white snow on the top.
0:48:20 > 0:48:22Mary, I'd love it if you try a bit now.
0:48:22 > 0:48:24I need absolutely no encouragement.
0:48:24 > 0:48:25I'll get stuck in as well, why not?
0:48:27 > 0:48:29I'm going to get a little bit of everything.
0:48:34 > 0:48:36- I'm happy with that. - You're happy with it?
0:48:36 > 0:48:38I'm overjoyed with it!
0:48:38 > 0:48:40- Yes!- Well done. Absolutely...
0:48:40 > 0:48:43- I'm in for another one.- So glad you like them.- It's really, really good.
0:48:43 > 0:48:45And I think it'll appeal to everyone.
0:48:47 > 0:48:49Day made, week made, year made.
0:48:49 > 0:48:50Christmas is on.
0:49:05 > 0:49:07I think we're ready.
0:49:07 > 0:49:09I'm so proud of them.
0:49:09 > 0:49:11They've done really well.
0:49:11 > 0:49:14I can't wait for them to walk in and see what they've accomplished.
0:49:20 > 0:49:22What an effort.
0:49:22 > 0:49:24A magnificent feast
0:49:24 > 0:49:26worthy of any Christmas celebration.
0:49:28 > 0:49:30Now all we need are friends and family.
0:49:40 > 0:49:42# He'll come a flyin' from a higher place
0:49:44 > 0:49:46# And fill the stocking by the fireplace
0:49:46 > 0:49:51# So you'll have a Yule that's cool... #
0:49:51 > 0:49:52Hello!
0:49:54 > 0:49:57This really is a time that brings everyone together.
0:49:59 > 0:50:00My wonderful godchildren.
0:50:04 > 0:50:05My daughter.
0:50:06 > 0:50:08My dear friends.
0:50:08 > 0:50:09Colleagues.
0:50:10 > 0:50:13And, of course, those wonderful cooks.
0:50:13 > 0:50:17Hello! Hello, Mary, how are you?
0:50:18 > 0:50:20Wow, look, in pride of place, your cake!
0:50:22 > 0:50:23- Ta-da!- Aren't you proud?- Oh, I am!
0:50:23 > 0:50:25And, look, your ginger cake.
0:50:25 > 0:50:27Oh, it looks fantastic.
0:50:27 > 0:50:30Now, Adil, have you had a rissole in your life?
0:50:30 > 0:50:31No, I've never had a rissole.
0:50:31 > 0:50:34I've been looking forward to having a rissole with you, Mary,
0:50:34 > 0:50:37for quite some time. Absolutely. So, what's in them, what are they?
0:50:37 > 0:50:41Corned beef, mashed potato, and some ketchup.
0:50:41 > 0:50:43- Ketchup?!- And some herbs.
0:50:43 > 0:50:46Ketchup! Come on, Mary, it's poison, isn't it?
0:50:46 > 0:50:47Oh, no!
0:50:52 > 0:50:54- Fearne.- I'll have whatever's going.
0:50:54 > 0:50:56Thank you so much.
0:51:00 > 0:51:01Are you not proud?
0:51:01 > 0:51:04Oh, this looks absolutely gorgeous.
0:51:04 > 0:51:05Oh, my, that's my pavlova!
0:51:05 > 0:51:09- Did you make that?!- Well, with great instruction from Mary, of course.
0:51:09 > 0:51:12- Beautiful.- So, how about cheers!
0:51:12 > 0:51:14Merry Christmas!
0:51:14 > 0:51:16And thank you all.
0:51:16 > 0:51:17You are quite brilliant.
0:51:17 > 0:51:19I'm very proud of all of you.
0:51:19 > 0:51:20Thanks for having me.
0:51:20 > 0:51:23- Mary Berry Christmas. - Yes, Mary Berry Christmas.
0:51:25 > 0:51:28Before we eat, I have one last recipe.
0:51:28 > 0:51:33A cocktail guaranteed to kick-start any party.
0:51:33 > 0:51:35Come on!
0:51:35 > 0:51:39I need help! I'm going to make a MB Zinger.
0:51:39 > 0:51:41It's cranberry juice and bitter lemon.
0:51:41 > 0:51:43But there's a few more ingredients.
0:51:43 > 0:51:45So, in goes the cranberry juice.
0:51:45 > 0:51:49And it's half as much bitter lemon as cranberry juice.
0:51:49 > 0:51:51OK, I love MB Zinger.
0:51:51 > 0:51:53Your signature cocktail, Mary.
0:51:53 > 0:51:55Exactly! And very Christmassy, because it's pink,
0:51:55 > 0:51:57and of course it gives it a bit of sparkle.
0:51:57 > 0:52:00- Yes.- And then a few slurps of brandy.
0:52:00 > 0:52:02That's just makes it...
0:52:05 > 0:52:11That much? OK! A little squirt of lime, with some mint, fresh mint.
0:52:11 > 0:52:14Well, this looks quite potent.
0:52:14 > 0:52:17Well, it's just however much brandy you put in it.
0:52:17 > 0:52:19I love your parties, Mary!
0:52:19 > 0:52:22But it's such a Christmassy colour, don't you think?
0:52:22 > 0:52:24- It is.- Like that.
0:52:24 > 0:52:26And it must be cold.
0:52:26 > 0:52:29And if you're doing it for children, leave out the brandy.
0:52:29 > 0:52:32But, for us, we've got it there.
0:52:32 > 0:52:34For us, I mean...
0:52:34 > 0:52:36- There we are.- Right.
0:52:36 > 0:52:38- Happy Christmas.- Happy Christmas.
0:52:41 > 0:52:43- Wow!- Warming, wouldn't you say?
0:52:43 > 0:52:46Two of these, and, well, I'd be no good for anybody.
0:52:51 > 0:52:52MB Zinger.
0:52:52 > 0:52:54- Have a taste.- Oh, MB Zinger.
0:52:54 > 0:52:56It's bitter lemon, brandy...
0:52:58 > 0:52:59Oh, that is really yummy.
0:52:59 > 0:53:03- Oh!- We were a bit generous with the brandy, weren't we?!
0:53:03 > 0:53:04Oh, my God!
0:53:05 > 0:53:07The first rule of Christmas,
0:53:07 > 0:53:10don't drink too much on an empty stomach.
0:53:10 > 0:53:11So I've got good news.
0:53:11 > 0:53:14I think we should eat. Come on!
0:53:14 > 0:53:16Oh, that's great news.
0:53:16 > 0:53:19I hope everyone enjoys this wonderful table.
0:53:22 > 0:53:25As well as my ginger-glazed ham with mustard sauce,
0:53:25 > 0:53:27bite-size turkey burgers,
0:53:27 > 0:53:32and those delicious squash, brie and cranberry tarts,
0:53:32 > 0:53:35there's also Fearne's vegetable and quinoa squash,
0:53:35 > 0:53:37the excellent blinis,
0:53:37 > 0:53:41and, of course, Alex's mum's special,
0:53:41 > 0:53:43no-fuss corned beef rissoles.
0:53:48 > 0:53:50Now, I'm going to give you one
0:53:50 > 0:53:52because you said they were your favourites.
0:53:55 > 0:53:57I'm very excited about this tart.
0:53:58 > 0:54:02- There's so little pastry, what do you think?- Mm!
0:54:02 > 0:54:03That is so delicious!
0:54:06 > 0:54:08All in one, right, all in one?
0:54:08 > 0:54:09Yes, that's how Mary does it!
0:54:11 > 0:54:12They work really well.
0:54:13 > 0:54:15But what about those rissoles?
0:54:15 > 0:54:18My godchildren have gone straight for them.
0:54:21 > 0:54:22Speechless!
0:54:24 > 0:54:26- OK?- It's fantastic!
0:54:32 > 0:54:35My last surprise guest, Myleene Klass, has arrived.
0:54:35 > 0:54:37Oh, look who I've got here!
0:54:37 > 0:54:41With a promise to play some Christmas songs later on.
0:54:42 > 0:54:45I haven't cooked anything, but I've come to eat everything!
0:54:45 > 0:54:48I'm not sure how fine voiced we are.
0:54:48 > 0:54:51Perhaps some of those gorgeous puddings
0:54:51 > 0:54:53will help to get us fired up.
0:54:53 > 0:54:57The beautifully spiced ginger cake with toffee sauce.
0:54:57 > 0:55:00A sumptuous chocolate and Irish cream roulade.
0:55:01 > 0:55:06The heavenly hazelnut and pear pavlova, inspired by a ballerina.
0:55:07 > 0:55:11And my show-stopping white chocolate cherry and brandy cake.
0:55:12 > 0:55:14That's what they say, Adil.
0:55:14 > 0:55:16Oh, wow, look at that for a portion!
0:55:16 > 0:55:17- Thank you.- This is yum!
0:55:18 > 0:55:21I have to try this ginger.
0:55:21 > 0:55:22Brace yourself, are you ready for this?
0:55:22 > 0:55:24- Yeah, I'm ready.- OK.
0:55:27 > 0:55:29- Yes?- It's so soft.
0:55:29 > 0:55:32Yes, look at that, it's all in the face, I can see.
0:55:32 > 0:55:34Give us a bit of roulade, Mary.
0:55:34 > 0:55:35I didn't know you were this good!
0:55:35 > 0:55:37No, that's Mary's recipe.
0:55:37 > 0:55:39- I just stood there and... - No, you are good.
0:55:39 > 0:55:40Well, I'll take the credit, happily!
0:55:43 > 0:55:46Darcey? Shall I do you a little piece?
0:55:46 > 0:55:48I don't call that little!
0:55:49 > 0:55:51Well, it's Christmas after all!
0:55:53 > 0:55:55- There you are.- Lovely.
0:55:55 > 0:55:56OK, so what's in the cream?
0:55:56 > 0:55:59- Something naughty?- Brandy.- Brandy.
0:55:59 > 0:56:00Just a soupcon.
0:56:00 > 0:56:02Oh, yes, I mean, only just a tiny bit.
0:56:06 > 0:56:07That's nice!
0:56:07 > 0:56:09Is it?
0:56:09 > 0:56:13# Oh the weather outside is frightful
0:56:13 > 0:56:16# But the fire is so delightful
0:56:16 > 0:56:20# And since we've no place to go
0:56:20 > 0:56:23# Let is snow, let it snow, let it snow
0:56:23 > 0:56:27# It doesn't show signs of stopping
0:56:27 > 0:56:30# And I've bought some corn for popping
0:56:30 > 0:56:33# The lights are turned way down low
0:56:33 > 0:56:37# Let it snow, let it snow, let it snow. #
0:56:42 > 0:56:45# Deck the halls with boughs of holly
0:56:45 > 0:56:48# Fa la-la-la-la La la la-la
0:56:48 > 0:56:52# Tis the season to be jolly
0:56:52 > 0:56:56# Fa la-la-la-la La la la-la
0:56:56 > 0:56:59# Don we now our gay apparel
0:56:59 > 0:57:03# Fa la-la-la-la La la la-la
0:57:03 > 0:57:07# Troll the ancient Yuletide carol
0:57:07 > 0:57:11# Fa la-la-la-la La la la-la
0:57:11 > 0:57:17# Fa la-la-la-la La la la-la. #
0:57:25 > 0:57:28Have a wonderful Christmas and a happy New Year.
0:57:28 > 0:57:32# Oh the weather outside is frightful
0:57:32 > 0:57:35# But the fire is so delightful
0:57:35 > 0:57:39# And since we've no place to go
0:57:39 > 0:57:42# Let it snow, let it snow, let it snow
0:57:42 > 0:57:46# Man, it doesn't show signs of stopping
0:57:46 > 0:57:49# And I've brought me some corn for popping
0:57:49 > 0:57:54# The lights are turned way down low
0:57:54 > 0:57:56# Let it snow, let it snow. #