Episode 1 Christmas Kitchen with James Martin

Hello, Christmas Kitchen is coming, the geese are getting fat, we are

counting down to Christmas, and this is where it's at.

Welcome to Christmas Kitchen, we are here with a great festive line-up of

food and friends to share it with. We'll also be delving into the BBC

archive for some treats from Christmas past. There are also some

exclusive surprises in store as we pay a visit to the homes of some top

TV chefs who reveal their favourite Christmas foods. With me in the

studio today is the godfather of Italian cooking, Gennaro Contaldo.

And next to him is a man jolly as Santa, and they are about the same

age, it is Brian Turner! Brian will be joining me every show with a

special turkey challenge, but more about that later. Welcome to the

show, both of you. What are you going to be making? I am going to

make a lovely salmon sweet and sour with carrots and red peppers. Sweet

and sour, isn't that Chinese? Call me humbug, but I hate turkey! If

anybody convince me, it is this man. Brian, I am setting you the

challenge of creating a turkey recipe every day for two weeks, ten

recipes. Not a problem, Chef, it is very versatile. Today we are going

to be like beef en croute, but turkey instead. Very classical, a

dish I know you love because you have got class. Two festive dishes

to look forward to - well, hopefully! Our special guest today

is an actress who has starred in some of Britain's most memorable TV

series, including Sherlock and Worzel Gummidge. Please welcome Una

Stubbs! We're going to talk about Christmas

and bits and pieces, I am going to create a dish for you now which is

like an alternative to Christmas pudding, a nice little apple tart

with home-made marzipan, how does that sound? Much better. So to make

your own marzipan first, we need to bring the sugar to the boil. We have

got sugar and water on the boil, we will mix that with almonds, egg

white and almond essence first of all to create our apple tart base

for this one. Now, by yourself, your career spanned, what, 14 you

started? Yes. I was a chorus girl for years, then I moved over to

acting as I got older. But you started off in Lionel Blair's dance

troupe, was it? No, before that I was at the Palladium with Norman

Wisdom. And then television came and I started doing chorus work on

television. And one of the choreographers was Lionel, so I

worked with him. Brian, you were a big fan as well. Absolutely, this

girl danced... I came to London in the early 1960s, and I have seen you

on stage a couple of times, you are a lovely lady who does it all well.

Still a lovely lady! You have done so much stuff in your life, big

screen, small screen. People will know you mostly from the small

screen, you have done so many different things, different

characters, but on the big screen you have been with Cliff Richard.

Summer Holiday, yeah. I have been lucky as well, to be around at the

right time, like when they did film musicals. It was not a regular thing

in England, but I was the right age for that and... And also the right

time now, because Sherlock as well! I can't tell you, it's just the most

lovely job. What was it like getting that phone call? Obviously,

exciting, but we didn't realise it was going to be so exciting and such

a success. But you knew Benedict from when he was little. I used to

work with his mother, Wanda Ventham, and we used to live near each other,

so I would be up with my three sons, and she would be out with Benedict.

We would stop and gossip, and we can gossip for England. You would see

Benedict and my son is going, Mum, come on! It seems a bit like us.

When he was a lad, I used to take him for a walk, put him in the car

park with lemonade and crisps when we had beer. Do you remember when he

used to have a bandanna? Thank you very much, lovely! It is not bad,

not bad. He has lost weight as well a little bit. You have, actually. It

is the dark jumper that has done it more than anything else. Mark

Gatiss, who writes the Sherlock, He is lovely to work with as an

actor, lovely to work with when he directs you. And everything he does,

he does with such ease, you know. Apart from the name of the

programme! Where does that come from? What is it? It is supposedly a

Hebrew text, we are led to believe, but it really, really is a good,

family, Christmas show, and it is quite frightening, but also very

funny as well. Blink and you miss it, there is only one show. You will

see it next year, probably. What is the base storyline? Tell us about

it. It is about this gentlemen who goes to an academic library to find

this particular text, and it is not there, and then he gets the young

librarian to search for it. And it is the adventures of what happens to

this young librarian looking for this book, which is quite important.

Fantastic, that is on over Christmas? We don't know exactly

when. But it will be over Christmas. Out of all the characters you have

played, I mentioned Aunt Sally in the top, that was a character you

made your own as well. What are the... What stands out in your

career as the part that you love and you enjoyed? I am loving playing Mrs

Hudson, I absolutely love that. And I also did a stage show called Don

Carlos, and I was Madame Oliveira, and I enjoyed that very much, that

was one of my favourite jobs. I could have done that for ever. Do

you enjoy the stage as well as television? It is small screen that

you have done more of. I think it just depends on the part. If your

part is good on stage, then you enjoy that and vice versa if it is

for television. With three kids, you must be busy at Christmas. No, I'm

not, because they do the cooking. Maybe they will do this, a little

bit of caramel sauce, I am putting some cloves in, star anise, juniper

berry. And no lemon? No. Why do they put lemon... If you want to buy nice

sponge cake, it has always got lemon in it. Not my recipes, not mine. We

have got this nice little caramel, so we are going to bore this

caramel, once you get it infused. Wow. I'm going to pour it through

there, and we are going to serve this with this apple tart. The

secret behind this is you can make it instead of Christmas pudding. I

do not know if you like Christmas pudding. I prefer that, my mother

used to make apple cake and custard, and she never let us have her

recipes. You can have this one. Thank you. You can make your own

puff pastry or buy it in. Make sure you buy the all-butter puff pastry,

that is the key to this. You slice the apples, mix it with marzipan on

the base, put the apples on like this, over the top. And then a

little bit of butter. At this point you can freeze it on grease-proof

paper, make it easily in advance, freeze it, Cook from frozen, about

20 minutes. Is that honey? Honey, good quality. Take it over to the

stove. Hobble over to the stove. There are lots of things you can do,

instead of marzipan, mincemeat, pureed apples. I will tell you what

is good with this, I have used the pink lady apples. Where do they come

from, anyway? You are going to tell me they are from Italy. Probably

from Italy, yes. They come from Napoli. Let's put the facts right,

the Romans... The Romans brought apples to England, and this is why

you have got such lovely apples. We will do a translation later, don't

worry. But why a sweet apple rather than cooking? The sour cooking

apples are on the base, but if you are going to make this in advance

and freeze it, cooking apples will go brown, whereas eating apples

want. I did not know that. And what we do, you literally brush it with

butter, like that. It looks nice. You have got this lovely sauce to go

with it. Which is this caramel. It sits with it. It is infused with all

those Christmas spices in. And then, finally, we take some ice cream.

Just some vanilla ice cream, which is lovely with this. Like I said,

you can cook it from frozen, it takes about 20 minutes from the

freezer, straight out. You can make it in advance, and I think that is

good enough to eat. I do, too. Gorgeous! We are looking forward to

your programme, pronounce it again. The Tractate Middoth. That is coming

out over the Christmas period, so dive into that, the ice cream is

nice and cold as well. As a special festive treat, we have gone to the

homes of some of the BBC food stars to find out what they like to cook

for Christmas. Today we are visiting Valentine Warner, who shows us his

favourite festive dish, roast goose with port and Madeira gravy. It

sounds delicious. What I love most about Christmas is

walks in cold country lanes, wrapped up in a scalf and big jumper, that

lovely smell of mouldy leaflet in the air. I like endless little nips

from a bottle of sloe gin, I like making crackling fires and toasting

crumpets. But most of all it's that big Warner family favourite, the

goose. Damien, good morning. How are you?

Can I have my special under-the-counter order? It is here

waiting for you, sir. And all the important bits are in there. The

giblets for grave, some extra crude fat. And that makes cracking gravy.

Thank you very much. Enjoy the goose. I can relax now I have got my

goose. Enjoy Christmas. So I have got my fabulous goose from

my trusted butcher, and for my Christmas Kitchen special recipe,

I'm going to make stuffed goose with port and Madeira gravy. First things

first, getting the onions on. I could use butter to cook the onions,

but I've got all this absolutely delicious goose fat, so I'm just

going to pop a bit in here, pop that on, get that melting. Get some

really good fresh ginger, quite a lot of it, good two thumbs' worth.

One more thing to go in here is a really good scratch of nutmeg, you

want about half a nutmeg. Right, the next thing is the gravy.

Here is the goose neck, I am going to drop a bit of goose fat in the

bottom. Here are the gizzards, very hard, but so much flavour. This is

the next. A bit too big to go in the pot, so I'm going to split that in

half. Great! And that goes on the heat. The fat will melt, you will

start to hear the neck and the gizzards sizzling, you really want

to get a lot of colour on those, because they have a lot of depth to

the stock. Water and salt, turn it down to barely a wobble and just

leave it for the whole time that the goose is good going. So the gizzards

and neck are really nice and brown now, time for the water.

OK, on with the stuffing. Here I've got about 200 grams of pearl barley,

which I've boiled for about 40 minutes or so. It wants to be

slightly undercooked, because it's going to cook again in the goose. So

into my pearl barley goes these lovely soft and golden onions. Flop

that in. So lemon zest, you want about two

lemons. Next, grated hard boiled eggs, about

three eggs in you. Coarsely grate them into your stuffing. This seems

weird, hard-boiled eggs in stuffing? This is really, really old-fashioned

cooking, and it just makes the whole thing more luxurious. Next, I really

want a big grabbing handful of prunes. And then just roughly chop

through those, you don't want to turn them into a paste. If you don't

have prunes, raisins would be good. Next, a big bunch of parsley, you

want a lot of it. Just for a little bit of sharpness,

I'm going to use about half a large Bramley apple. I am going to put

livers in the stuffing, chopped, not too big, but then again, do not chop

it up into a mush. In they go. There is a lot of pearl barley in here,

which is quite bland, so it really needs seasoning properly. I am

putting in two good teaspoons of salt, and it really needs it. There

is nothing quite as good as mixing with your hands. Just really, really

mix it properly, turn it over from the bottom. You can just feel the

weight of this stuffing. It is heavy. You know that there is goose

fat in it, and it smells absolutely delicious. Now, it is time to stuff

my goose. Make sure it goes right to the back. You can push it down as

you go. It is going to take a lot of stuffing just when it looks like it

is full, just push it right up to the front and you will be able to

get a lot more in. As the goose cooks and shrinks, it is going to

slightly forced the stuffing back. You want to protect it with a bit of

tinfoil so that it does not burn in the oven. Make sure you cover the

top of the stuffing. To get the skin off to a head start, I am going to

take a tiny bit of sunflower oil, and put it on the bird. Now, it is

time for the source. Sage and Rosemary go really well with goose.

I am seasoning them as well. It is really important while you are

cooking a goose that you keep on checking the oven. A lot of that is

going to run out of the animal into here, and if you just leave it, it

will burn and create terrible smoke. The other thing is, the fact is so

good for cooking potatoes or frying eggs, so keep on checking the tracer

that you can keep the fat and pour it off. It is now time to put this

goose in the oven. Breast first, up at the hot end, because there is

more to cook. So, the goose is going to be in the oven for about 2.5

hours. It is going to go brown over the next half an hour, and then I

will turn it down from 200 to 170. My stock is here, just wobbling

away. I skimmed it. It is time for a cup of tea. My goose has been in for

about two hours 40, so I'm going to take it out and rest it and make the

gravy. Now, I needed to lift it out. Cover the goose with a bit of

tinfoil, loosely, because you do not want it to sweat in there. And then

put a tea towel over the top. That can rest for about 20 minutes. Now,

for the gravy. In the bottom of the goose pan, there is this very

sticky, dark, condensed stuff which has stripped out of the goose, and

it has got lots of flavour in it. I'm going to sprinkle in about a

tablespoon of flour. Sift it, as it will help get rid of the lumps, when

it comes to making the gravy. A really good slug of Madeira. Start

it up, to thicken the flour. I am going to use about half of this

bottle. Now, for some port. I have used probably a third of bottle of

port. Now, I am going to add my stock. I have been topping up the

stock bit by bit. And this is really goosey now, but it still needs a bit

of vinegar, just to give it an edge. So, there you have it, my roast

goose with Port and Madeira gravy, filled with a luxurious pearl barley

stuffing. It only leaves me to say, Merry Christmas to you all.

Now, Brian, I know you are a fan of goose. That source? We would not do

that. You do not make gravy with flour, these days. You can, I like

to make all of my sources like that, with butter. Do you like butter? I

am not sure about stuffing a goose in the rear cover to. I just ain't

by the time you have cooked it all through, if you are not careful, the

meat is cooked and the stuffing is not cooked. So, that is not for me.

I also think that on Christmas Day, to do goose, you are taking a bit of

chance. Have a go in September, so you can have a prat is at it,

because of it goes wrong on Christmas Day, you will never

forgive yourself. I feed these in the park and Ally cannot feel that I

am going to eat one. Never mind about that. What about turkey, you

are not a fan of that, either? Coming up, we will be cooking

salmon, and Brian begins his turkey challenge, trying to convince us

that it tastes good. But before that, some of the nation's favourite

chefs with some of their festive tips. If you are going to cook a

bird over Christmas, season the inside with salt-and-pepper first,

pour in a good cup of water, and whilst the bird cooks, it will steam

from the inside, the meat will stay moist and it will be perfect. Think

outside of the box, make a casserole. A game casserole, that is

the perfect alternative to a roast bird. My top Christmas wine tip is

to try something different this year. For example, we always reach

for a bottle of red in the festive period, but why not go for a nice,

full-bodied white? It will actually end up going with your Christmas

bird even better. And what's more, it will go brilliantly with your

cheese as well. Right, it is time to find out what the master of Italian

food likes to cook for Christmas . welcome to the show, Gennaro

Contaldo. It is a pleasure to be here with you. So, what are you

going to do? I am going to do this fantastic, I cannot say the word,

salmon sweet and sour. It is so simple. It is with peppers, carrots

and fennel. I can chop that, no problem. First of all, I need to

season the salmon. Salt and pepper. That is it. Salt and paper? P! A

branch of thyme. Make sure your frying pan is quite hot, like this

one. A little bit on time as well. A big bit, then? Yes, it is Christmas!

We are preparing the lovely skin of the turkey. So, is that Christmas

time? Have you done my peppers? No, the vegetables will be done in a

minute. Cut it! So, what are you doing for Christmas, in your

household? Probably cooking turkey. Do you know what, I love turkey.

Good man. How do you cook yours, then? Actually, I love to fill mine,

and cook it, it depends on the weight, about two hours, two and a

half hours. And serve it with lovely roast potatoes, and not other

Christmas things. Sausage, bacon wrapped with sausages. I can do

that. That's good. A little olive oil. What's next? Garlic and chilli,

and I will put a clamp and mussels inside. This is wine, just a little

bit. It is a miracle, he has changed that water into wine! How did you do

that?! They can do that in Italy. They invented everything. You

invented the turkey, didn't you? Well, actually, the Turkey... It

comes along from North America. First, it went to Venice, and from

there... Venice is not in turkey! How did it get to Venice? Train. OK,

that is nearly ready. Now, you have to do me a favour. You want some

herbs in with the clams? Just a little bit, not too much. Make sure

the clams is open. So, the turkey went to Venice, then it decided to

go to turkey. It comes from America, North America. Probably it came on a

ship, I do not know. The imported it. And it went to Venice, and it

went to Turkey. Turkey, because they had business with Venice, the

Venetians decided to go to England, to Norfolk, and this is why you have

got the turkey. Right, you need to get that in the oven, don't you

costume at thank you very much. So, what are you doing here? I have got

chilli and garlic, and then I will put some olives in and some capers.

Those are too big, but never mind. I have not cut them to big! Yes, you

did. You want the carrot to be a little bit crunchy. You want the

fennel to be a little bit crunchy, and a bit cooked. It is the same

with the purpose. So, you have shown sugar. Do you know why I put the

sugar in? You need it to caramelised. Then you put in some

vinegar. This is when it becomes sweet and sour. You have to make it

nice and thick. So, you put sugar and vinegar in. Yes. It takes a

minute. I suggest, it is ever so good, it is ever so quick. So, the

clams are cooking as well. Yes, they are ready. Look at that. I am so

good at cooking, why am I so good?! That is a famous Italian dish. It is

not! Here are the plates. Make sure you do not overcook the salmon,

because you wanted to be a little bit pink. Salmon is pink! Look at

that. Let's put this one on the side. Let me just close this one a

minute. Look, it is all caramelised. At this stage, you are going back.

So, you put capers in and olives? Oh, yes. Can you see how it has

caramelised? Do you want some herbs in? No, do not put any herbs in, no.

Look at the colour. So, what do you traditionally have at Christmas in

Italy? We also like turkey. Turkey pizza? Come on! ! How can we have

that?! Turkey spaghetti. No, we have lovely lass Anya, lovely antipasti,

lovely tortellini. And turkey. So, the mussels are ready. It is hot

that, chef, you know. I know that. Mussels all-round. You can grab your

knives and forks. Can you make one of these? There is no way you can do

this . look at the colour. So, you have got the garlic, a few herbs,

the chilli and the white wine, in the source? The garlic and the

chilli, a bit of parsley. Hold on, we are not finished yet. It is not

finished yet! I need this little bit of sweet and sour. And this is it.

Do you want the herbs on as well? Yes, put it on. That is number 47.

You are wrong, number 45. In my Chinese restaurant, that is number

47. Still to come, Brian Turner promises he will be turning turkey

from a bland meat into a delicious meal. But first, let's delve into

the archives for a visit to Rick Shine.

I have been travelling the length and breadth of Britain for the last

three or four years now, looking for food heroes and really excellent

produce, and I was just thinking, it'd be such a good thing to get

like a Christmas hamper of things I really wanted to have as presents or

to cook at Christmas. I mean, things like, well, obviously, turkey,

goose, ham, smoked salmon, Christmas pudding. And for a real touch of

luxury, for me, it would be a game pie.

And what better to have with it than the best of British pickles,

piccalilli? Well, I have brought about six or seven piccalillis from

the shop just to see how they make the best one, and generally they

were either too weak and yellow with no flavour or too acerbic, too

salty, too coarse. What I'm looking for is subtlety, really, a good

mustard flavour, a bit of chilli in there, too, and a touch of sugar but

not too much. It has to be slightly salty and a good texture. You

prepare the veg and put it in brine until you're ready to cook it. That

helps to keep it crisp. Dissolve some sugar into a pan of distilled

malt vinegar and add three cloves of crushed garlic. When the sugar is

dissolved, put in the veg and bring it gently to a simmer. Now, add

flour and the main flavourings, mustard powder, ginger powder,

turmeric, allspice, cayenne and a grated nutmeg. Add some vinegar to

make a paste, and then loosen it with a ladle full of stock from the

cooked vegetables. Take the veg out of the stock and keep to one side,

put the paste into the hot liquor and allow it to thicken. Then put

all your veg back in. They say that the word piccalilli comes from

India, and it's an amalgam of pickles and chilli. Recipes like

this were all the rage in the 18th century - or all the Raj! Sorry

about that. For most people, Christmas wouldn't

be Christmas without some turkey, but I hate the stuff, so every

Christmas Kitchen Brian Turner is taking on the challenge to create a

turkey recipe that supposedly going to change my mind. It's something we

are calling Brian Turner's Turkey Challenge!

What is he doing?! Yes, is that a turkey? Or a Chihuahua. What is

today's dish? This is turkey en croute, based on the old Wellington

with a fillet of beef, mushroom duxelles, pancakes... That classic

dish with all the pate and wonderful flavour with an amazing fillet of

beef, now you are going to wrap a turkey breast in it. You know as

well as I do that things need to be changing and we can adapt things.

Take the skin off, this is quite an immense turkey breast. Will you make

Yorkshire pudding as well? I do not think he knows what Yorkshire

pudding is. Underneath there is a fillet, the real fillet, and I am

going to take that out of here, and that is lovely and tender. Look at

that. That is fantastic. ?? WHITE I am looking at that! It is looking

good, isn't it, Chef? No. I can tell you are enjoying it already. Is beef

Wellington a classic Italian dish? Beef Wellington, come on! The Duke

of Wellington won at Waterloo, and we celebrated, and what I want to do

first is make sure we keep the same shape, so I'm going to tuck this end

underneath here and then fasten it with string. Please take your time

to do this, make sure that it is nicely tied up, because you do

really want to keep that shape. So I have got the pan nice and hot. Nice

and tight in case the turkey flies away. It is all right. Can I drink

what he is drinking? I thought he would be doing panto at this time of

year. You are absolutely right. It is a fine jumper, it looks like you

have just come back from holiday. I hope the tourist board are watching!

No, James, look, we have got to get seasonal. Turkey is traditional, the

recipes I am going to show you over the next few days... Isn't it

traditional because it has come from America? It used to be goose in the

UK. It has been traditional for 200 years, and one of the kings, I

forget which one... Probably an Italian one. Turkey comes from North

America! Are you all right? From North America, the Venetian which

had business with the Turkish, they took it and brought them over in

England, in Norfolk, where after that they moved up to Yorkshire,

where Brian Turner managed to catch one and cook it. The real truth is

not too far away from that. Norfolk is where the best turkey is actually

are produced in this country, but originally the turkeys used to be

brought to the market, they used to put tar on their feet and walk the

whole flock right down to the London market. Tar on their feet? Tar on

their feet so they wouldn't hurt their feet, dip them in wet tar. And

then they would walk them all the way from East Anglia down to London,

before the train system started. I think it was probably King George

who actually decided he wanted turkey, and it was he who made it an

every-Christmas thing. The dishes we are going to show you are slightly

different. The first thing you have to do is to actually seal it on the

outside, get a really nice colour, and then give it a good bit of

seasoning, salt and pepper. Give it a good seasoning, and then let that

go cold. So we put that out of the way, and we have got one over here,

which is now ready to go. I have washed my hands, I just want you to

know that. I am sorry that you are doing Yorkshire pudding with the

turkey. Oh, dear! But please, do remember, take the string off. If

your turkey breast is falling apart, it shouldn't be, but if it is, leave

one piece of string in the middle which you can remember to take it

out when you carve the whole thing up. But remember to take the string

off, because actually it will be a disaster on Christmas Day if

somebody choked with that. It depends who it is on Christmas Day!

You have done the puff pastry, we have got that here. Very kind of

you, and we have got some lovely pancakes here. I have got a bit of

parsley in these pancakes. So what we do, we put the pancakes, a couple

of pancakes on top of the puff pastry. Is this what you are going

to do a Christmas Day? No, if I am honest with you... You are not going

to do this, then. I am going to have traditional roast turkey, but what I

am saying is that you can have this before Christmas, Boxing Day, or any

other day, and if you wanted it on Christmas Day, fantastic. You can

prepare this in advance. Una is not convinced, she is sat there not

convinced. I saw you slip her a ten shilling note so that she would nod

every time you said something. Can you have turkey Wellington

sandwiches? You can indeed. That is quite an interesting question,

because I have never had one, because it eats so quickly there is

never any left. It is so good and so delicious. So right, I have got the

pancakes, I have got the duxelles that you have been making, let it go

cold. The secret is to chop them, nice hot pan. Nice hot pan,

evaporate all the liquor. So that is fitting nicely on there. I will put

one more pancakes on here. And then you need a bit of egg wash. Thank

you, Chef, you are being very kind to me there. Looking good here, that

is fine, is that big enough? That is well done, Chef, thank you very

much. So egg wash here, around the outside. Just to make the whole

thing sticks together. And once again, normally we put this away in

the fridge for half an hour, or an hour before using it, or even make

a... We would just leave that outside for the foxes. What do you

do with the leftover of the turkey, Brian? There will be quite a lot of

leftovers. I personally like a turkey pie with a white sauce, and I

think that works lovely. It is nice and simple, and you don't want to...

Once you have got turkey leftovers, you don't want to overcook them too

much. The thing about turkey, we were pig farmers in Yorkshire, and

my grandad always said, look at that thing, we still have one outside, it

was the best turkey, because it used to live the longest. He said, if it

is ugly when is alive, no amount of stuffing up its backside will ever

make it taste more interesting. I met your grandad, he was quite a

wise man. Bread sauce, Cumberland sauce, brussels sprouts, roast

potatoes, everything to mask the flavour of it. Why is he going on

about Yorkshire pudding? I think he is drunk. No, seriously, now you

have got thad shape, you can put that in the fridge and let it set.

But when you come to cook it, take it out the fridge an hour in

advance, let it come to room temperature. I am just going to

simply... You can do all sorts of patterns, but names, happy

Christmas, whatever you want to do. But all I am doing is putting egg

wash on it, keep it nice and simple. The beautiful thing about this dish

is that it is a good, hard main course dish with salsa, as you are

making, very kind. Or with roast potatoes, vegetables, all that kind

of thing. You can serve it lukewarm with a good salad. In the oven now.

Just one second, one little thing, I am just going to take one little cut

with a cut-out there so that the steam can escape a little bit. Into

a hot oven, about 210 degrees, for about ten or 15 minutes. Then turn

it down to 180. This size, two kilo, it would probably take about one

hour total cooking. Three days! Take it out and let it sit for 50

minutes, take no notice of what he says. Let's put that in the oven,

that is good. Have you noticed, she or he? There she goes, how do you

know? There's not a lot we do not know about turkeys. I just need to

lift this onto the board, be very careful with this, just make sure it

is not... I think you ought to come and have a look at this, check it

out, it is like a big pasty. Now, here, of course, is the real secret,

the proof of the pudding, well, it looks nice and moist, that is good.

So let's put one... Look how hot that is. That has just been resting

for 15 minutes, we will put that like that. While you are plating

that up, every day I will decide whether his turkey dishes will be

entered into our recipe book or chucked in the bin. Is this it? This

is it, just look, that looks appetising. Have a little bit of

salsa, I'm not sure, I have not tasted that. I know you are not a

great fan, but please have a taste. The turkey, yeah. It needs the

salsa, doesn't it? The salsa makes it worked perfectly, doesn't it? It

is like a marriage. Excuse me, I am going to let the lady decide. I said

it is beautifully cooked. Does it taste nice? That is why it is going

in the bin. Her face said it all, it was the face, and she is a good

actress. That is all for today on Christmas Kitchen, thank you to

Gennaro Contaldo, Brian Turner, Valentine Warner and, of course, Una

Stubbs. All of the recpies are on the BBC

website, and on our next helping of Christmas Kitcen we are joined by

Bryn Williams, Brian Turner is back with more turkey and jumpers, and we

have an exclusive visit to Lorraine Pascale, who bakes some very special

Christmas goodies. In the meantime, have a great day, goodbye for now.