0:00:00 > 0:00:04We have food, fun and festive spirit aplenty.
0:00:04 > 0:00:06It's time for Christmas Kitchen.
0:00:19 > 0:00:21And welcome to the show.
0:00:21 > 0:00:24Coming up, we take a trip to Paris to Ken Hom's house
0:00:24 > 0:00:27for an exclusive Christmas recipe,
0:00:27 > 0:00:29plus we unwrap some more BBC food archives.
0:00:29 > 0:00:32Today, we're visiting Nigel Slater.
0:00:32 > 0:00:35Cooking with me here is a man who's brought a different type
0:00:35 > 0:00:37of Christmas shine to the studio.
0:00:37 > 0:00:41He's got two shining Michelin stars. It's the brilliant Nathan Outlaw.
0:00:41 > 0:00:45And next to him, a man who's been talking turkey for the last ten days.
0:00:45 > 0:00:48There's other names for it! It's Brian Turner.
0:00:48 > 0:00:52And my special guest today is the nation's favourite singing teacher
0:00:52 > 0:00:56who makes choral singing cool. It's the brilliant Gareth Malone.
0:00:58 > 0:01:02So first of all, every bloke that I ask, Christmas shopping. Is it done?
0:01:02 > 0:01:06- It's not done at all.- It's not done? You haven't got long left.
0:01:06 > 0:01:08- Well, I've bought a tree. - Well, that's a start.
0:01:08 > 0:01:10It's got baubles on it. What more do I need?
0:01:10 > 0:01:13- Well, presents and bits of pieces. - I'm getting on it.
0:01:13 > 0:01:15- It on my "to do" list.- There we go.
0:01:15 > 0:01:18I'm presuming you've done it, because you're busy in the kitchen.
0:01:18 > 0:01:21You're looking worried! What are you going to make for us today?
0:01:21 > 0:01:24I'm going to make you a lovely smoked fish bubble and squeak
0:01:24 > 0:01:27- with a poached duck egg.- Sounds pretty good. Poached duck egg.
0:01:27 > 0:01:30It's one of those one-pot dinners, really, everything that's left over?
0:01:30 > 0:01:33Definitely. You've got to use it up. Can't waste it at Christmas time.
0:01:33 > 0:01:37Everything without the turkey, I see. You're not a fan, either?
0:01:37 > 0:01:42- I need to be convinced. - Well, here's the man to do it.
0:01:42 > 0:01:46Brian, over the last ten days, has tried to convince me and a lot of other people,
0:01:46 > 0:01:50because I know the guy to my right doesn't like turkey as well,
0:01:50 > 0:01:54in one final attempt for us to fall in love with turkey.
0:01:54 > 0:01:57- What are you going to do with that, then?- This is the one.- This is it?
0:01:57 > 0:02:00This is the one, James. I'm convinced. If it doesn't work,
0:02:00 > 0:02:03then I'm not going to do any more. That's it.
0:02:03 > 0:02:08- Great.- So it's seasoned with black pudding and roast potatoes,
0:02:08 > 0:02:10which I know will go straight to your heart.
0:02:10 > 0:02:13They look a bit fancy roast potatoes, chef.
0:02:13 > 0:02:16Well, they call them pomme fondant, but they're posh roast potatoes.
0:02:16 > 0:02:21- Fancy roast potatoes. In stock. Chicken stock.- Turkey stock.
0:02:21 > 0:02:25- Chicken stock.- Turkey stock.- Turkey? - Well, a bit dry, a little boring.
0:02:25 > 0:02:28Are we talking about James?
0:02:28 > 0:02:31I've got something far more tasty over here.
0:02:31 > 0:02:32Come over here and join us.
0:02:32 > 0:02:35We've got some nice little chicken croquettes,
0:02:35 > 0:02:38Spanish-style croquettes for this one.
0:02:38 > 0:02:42It starts off with a thick bechamel, so the first thing I'm going to do
0:02:42 > 0:02:47is get our butter in our pan and we're going to add flour and milk.
0:02:47 > 0:02:51This becomes a thick, white bechamel sauce. It's unbelievable.
0:02:51 > 0:02:542006, we first saw you on the TV.
0:02:54 > 0:02:56What an amazing journey you've had.
0:02:56 > 0:03:00You can't have known that this would be huge, not just in the UK
0:03:00 > 0:03:03- but globally? - I had absolutely no idea.
0:03:03 > 0:03:08The first series I thought would go out at 11 o'clock without fuss,
0:03:08 > 0:03:11without notice, and it was a big hit,
0:03:11 > 0:03:14and then we did the second season and it's just gone on and on.
0:03:14 > 0:03:16It's been wonderful, it's been really good.
0:03:16 > 0:03:20For me, to be able to have that platform to say what I believe in,
0:03:20 > 0:03:23which is that choirs are fantastic
0:03:23 > 0:03:26and singing is a wonderful force for good, has just been amazing.
0:03:26 > 0:03:28- It's a real privilege. - It is a global thing.
0:03:28 > 0:03:32The first show, wasn't it in China, the World Choral Games?
0:03:32 > 0:03:35That's right, World Choir Games in China.
0:03:35 > 0:03:40I worked in a school in Northolt, just outside West London,
0:03:40 > 0:03:44for nine months getting those kids ready to go and compete
0:03:44 > 0:03:48in the World Choral Games, where we spectacularly failed to win.
0:03:48 > 0:03:50We were second from last.
0:03:50 > 0:03:56But it was the choral equivalent of Eddie "the Eagle" Edwards.
0:03:56 > 0:03:59Well, I noticed that because chuckling in the corner
0:03:59 > 0:04:03- there is another protege... - Alumni, yes.
0:04:03 > 0:04:04Brian Turner.
0:04:04 > 0:04:09Was it 2011 you tried to teach Brian Turner to sing, as well?
0:04:09 > 0:04:14- That's right. Was it Comic Relief? - Sport Relief.
0:04:14 > 0:04:16- It was Sport Relief, that's right. - Rick Astley.
0:04:16 > 0:04:20After the huge success of getting sports stars to sing,
0:04:20 > 0:04:23the next year I did chefs.
0:04:23 > 0:04:25That's all I'll say!
0:04:25 > 0:04:26Failed as well!
0:04:26 > 0:04:29I thought they did very well. We had a good time.
0:04:29 > 0:04:31Absolutely great fun, raised a lot of money on the night
0:04:31 > 0:04:35and we still see each other, all that choir, we still sing together.
0:04:35 > 0:04:38Not a lot. I've got a sore throat today.
0:04:38 > 0:04:40We had that amazing moment where Rick Astley came out
0:04:40 > 0:04:42from behind the glitter curtain.
0:04:42 > 0:04:45And none of us knew it was going to happen. Pow, there he was.
0:04:45 > 0:04:48Are you a great believer that everybody can sing?
0:04:48 > 0:04:50Is that true or not?
0:04:50 > 0:04:53Yeah, I think everyone's got a voice.
0:04:53 > 0:04:56I think it's about where you use it.
0:04:56 > 0:05:00If you go to an audition and you're not used to that,
0:05:00 > 0:05:03obviously that's going to be very intimidating and could be off-putting
0:05:03 > 0:05:07but there are plenty of choirs out there for anyone to join.
0:05:07 > 0:05:10We have got something in common.
0:05:10 > 0:05:13Aged ten years old, that's where you fell in love with the choir.
0:05:13 > 0:05:18- I was the same.- Really?- Yeah, I was actually in a choir at school.
0:05:18 > 0:05:21- And were you good? - I wasn't very good, obviously,
0:05:21 > 0:05:23because I only lasted two songs.
0:05:23 > 0:05:27It was the Nativity play, and then I got demoted to lighting.
0:05:27 > 0:05:31That's nothing against the lighting guy in this studio, by any chance.
0:05:31 > 0:05:33A short-lived love affair?
0:05:33 > 0:05:36It was only two switches, on and off, and a dimmer.
0:05:36 > 0:05:39And I messed that bit up, as well.
0:05:39 > 0:05:43Anyway, we're about to see you, your tour is coming up shortly.
0:05:43 > 0:05:47My first tour. I'm really excited about it.
0:05:47 > 0:05:49I'm going out on the road with Voices,
0:05:49 > 0:05:50who are my choir of young singers.
0:05:50 > 0:05:53And it's also a chance for audiences to come and sing along.
0:05:53 > 0:05:55So if you've always wanted to sing with Gareth Malone
0:05:55 > 0:06:00or you're just looking for a good night out, it's my first tour.
0:06:00 > 0:06:03- I've never been out on the road before.- So this is touring in what?
0:06:03 > 0:06:06We're going everywhere. Large venues,
0:06:06 > 0:06:10Birmingham Symphony Hall, Manchester Bridgewater Hall, London Apollo.
0:06:10 > 0:06:13- And this is May and June of next year?- May and June.
0:06:13 > 0:06:15So I'd better start planning it. After Christmas.
0:06:15 > 0:06:18But keeping really busy at the moment because currently on the box,
0:06:18 > 0:06:21what are we now, semifinal, final?
0:06:21 > 0:06:24The semifinal just went out and we're building up to the final.
0:06:24 > 0:06:26And very fiercely competed, it was.
0:06:26 > 0:06:28And this is Sing While You Work,
0:06:28 > 0:06:30so for anybody who hasn't seen it, tell us a little about it.
0:06:30 > 0:06:32It's a very simple idea.
0:06:32 > 0:06:36A great way to bring people together in the workplace is through singing,
0:06:36 > 0:06:43and I took five British workplaces, P&O Ferries, City,
0:06:43 > 0:06:47who are a bank down in Canary Wharf, Birmingham City Council,
0:06:47 > 0:06:50Cheshire Fire Service and Sainsbury's.
0:06:50 > 0:06:53Sainsbury's left us a couple of weeks ago
0:06:53 > 0:06:56and Birmingham went in the semifinal,
0:06:56 > 0:07:00and so that leaves three choirs to compete for the final.
0:07:00 > 0:07:03And for anybody who hasn't seen it, here's a little clip for you.
0:07:03 > 0:07:10# When I just can't see what you can see in me
0:07:10 > 0:07:19# Somehow you still see, you see the best in me. #
0:07:19 > 0:07:23OK, thank you very much. Not quite in tune. What's happened?
0:07:23 > 0:07:26Because it was sort of perfect last time, tuning wise.
0:07:26 > 0:07:29The problem with starting a choir in a workplace is that whatever happens
0:07:29 > 0:07:32to the workplace affects the choir.
0:07:32 > 0:07:34So we're on a downer at the moment
0:07:34 > 0:07:37because the Fire Service is on a downer.
0:07:37 > 0:07:38And I've got to pick them up.
0:07:38 > 0:07:40# Ding dong merrily on high
0:07:40 > 0:07:43# In heaven the bells are ringing
0:07:43 > 0:07:46# Ding dong merrily the sky
0:07:46 > 0:07:48# Is riv'n with angels singing. #
0:07:48 > 0:07:53Thank you. That's finished me off. How's morale now? Bloody awful!
0:07:57 > 0:08:01- There they are.- Looks fantastic, but it's something that the whole world has embraced, really,
0:08:01 > 0:08:03because you've taken this idea to America as well.
0:08:03 > 0:08:06Yeah, I've just shot a series last year in America
0:08:06 > 0:08:09and certainly the British series has been out all over the world,
0:08:09 > 0:08:12so, yes, I often find Japanese tourists stop me in the street
0:08:12 > 0:08:16- and get very excited, which is quite weird!- Fantastic.
0:08:16 > 0:08:18I'm just going to recap what we've got in here.
0:08:18 > 0:08:21You've got a really thick, you can see it, it's like a thick bechamel
0:08:21 > 0:08:24and I've thickened it up with some ground almonds
0:08:24 > 0:08:26because the Spanish love almonds.
0:08:26 > 0:08:29And we've got some tarragon, we've got some leftover chicken in there.
0:08:29 > 0:08:31If you missed that, Brian, how it was brought together,
0:08:31 > 0:08:34if you want to do it with turkey, the recipe's on Ceefax.
0:08:34 > 0:08:39- I'm supposed to say that, not you! - He's still got it on his TV.
0:08:39 > 0:08:43Basically, we're going to pour this in and make a little bit
0:08:43 > 0:08:49of mayonnaise, really, and thicken it with red pepper as well.
0:08:50 > 0:08:54- All it is is egg yolks, mustard, and you pour in...- What is this?
0:08:54 > 0:08:57This is a little bit of rapeseed oil, but traditionally,
0:08:57 > 0:09:00mayonnaise would be done with veg oil, that's why it's white.
0:09:00 > 0:09:03Whereas if we use this oil, it's nice and yellow.
0:09:03 > 0:09:04And it's not as strong as olive oil.
0:09:04 > 0:09:07You wouldn't use extra-virgin olive oil for this,
0:09:07 > 0:09:09you'd use a lighter, flavoured olive oil.
0:09:09 > 0:09:12And then you allow that to cool down.
0:09:12 > 0:09:16And in the fridge here, I've got some little croquettes.
0:09:16 > 0:09:19Now the great thing about this, it uses leftover stuff this Christmas,
0:09:19 > 0:09:21but you can make this out of fish, as well.
0:09:21 > 0:09:24And it becomes this sort of tapas dish that the Spanish love,
0:09:24 > 0:09:27because it thickens up and you can make these croquettes.
0:09:27 > 0:09:30So, you just roll them up in a ball and then you flour,
0:09:30 > 0:09:33egg and breadcrumb them. So a bit of seasoned flour.
0:09:33 > 0:09:36Like that. In the egg.
0:09:36 > 0:09:39I like messy cooking like this.
0:09:39 > 0:09:41Good. >
0:09:41 > 0:09:45- It's not that bad. - Obviously, he's very neat.
0:09:45 > 0:09:49So the 22nd December sees the final final show?
0:09:49 > 0:09:51Yeah, it's a day earlier than normal.
0:09:51 > 0:09:55They're putting it on on Sunday night for the Christmas special.
0:09:55 > 0:09:57So what is it about it that you think people love?
0:09:57 > 0:10:00I think it's a couple of things. It's really interesting for me
0:10:00 > 0:10:04and for the viewers, as well, to go behind-the-scenes at various companies.
0:10:04 > 0:10:09Last series, we had a waterworks company and I went to a sewage works,
0:10:09 > 0:10:13which was actually more interesting than it might sound.
0:10:13 > 0:10:16I went to, on this one, on ships with P&O,
0:10:16 > 0:10:20I've been training with firefighters, so there's a kind of nosy...
0:10:20 > 0:10:23- The jeopardy's there, as well? - There is a lot.
0:10:23 > 0:10:26There's a real passion that all these guys get
0:10:26 > 0:10:29because they have the first successful performance
0:10:29 > 0:10:31and then they go head-to-head,
0:10:31 > 0:10:34so they were at the Royal Academy of Music
0:10:34 > 0:10:37and then they learned to sing gospel music and they're now,
0:10:37 > 0:10:39they're addicts, I think, choir addicts.
0:10:39 > 0:10:44Because you get very caught up in it. There is such a sense of teamwork.
0:10:44 > 0:10:46They are really desperate to win.
0:10:46 > 0:10:49When you think of choral singing, you think of One Direction,
0:10:49 > 0:10:51really, but there are so many different things.
0:10:51 > 0:10:54I'm sorry, you think of One Direction?!
0:10:54 > 0:10:56INDISTINCT CHATTER
0:10:56 > 0:10:59- No, I didn't think that.- Do you?
0:10:59 > 0:11:04Well, my mate's got their album and he's a builder. Stephen Bircham.
0:11:04 > 0:11:06I've just embarrassed him. He's 52 years old.
0:11:06 > 0:11:09He's got a signed copy of their album, as well.
0:11:11 > 0:11:13But no, what I'm saying is that it's different, and gospel is...
0:11:13 > 0:11:17Oh, so much. It's so varied. And I feel that choirs can do anything,
0:11:17 > 0:11:21which has been partly what the CD I released with Voices was about.
0:11:21 > 0:11:25It was about proving that choirs could sing popular music
0:11:25 > 0:11:27and do it convincingly.
0:11:27 > 0:11:30And certainly on the series we tackle all kinds of things.
0:11:30 > 0:11:32I really enjoy gospel, because that was a challenge for me.
0:11:32 > 0:11:35- I've never conducted gospel music before.- It is amazing.
0:11:35 > 0:11:38Literally, I saw it in New York. It is fantastic, gospel singing,
0:11:38 > 0:11:41the idea of it. You don't think you're going to get into it but it is pretty...
0:11:41 > 0:11:44It's visceral. They really go for it, and the physicality of it,
0:11:44 > 0:11:47they move and there's a pulse to the whole thing.
0:11:47 > 0:11:50That's where you went wrong, Brian, you didn't move.
0:11:50 > 0:11:52- I moved tremendously.- I was moved!
0:11:52 > 0:11:56I was just trying to hide from the camera all the time.
0:11:56 > 0:11:58We've got a little bit of mayonnaise there,
0:11:58 > 0:12:01so all I've done there is put a bit of watercress
0:12:01 > 0:12:04and some of this red pepper, a sweet red pepper
0:12:04 > 0:12:06so it's like a home-made dip.
0:12:06 > 0:12:09But the key to this, because you have this mixture
0:12:09 > 0:12:11when it goes firm and cold, it's liquid,
0:12:11 > 0:12:13it's soft when it's still warm.
0:12:13 > 0:12:16When you deep fat fry it, it becomes soft again.
0:12:16 > 0:12:22You have these in tapas restaurants all over Spain but it's fantastic.
0:12:22 > 0:12:24You can mix and match with chicken.
0:12:24 > 0:12:28Not turkey, because it's going to dry it out too much.
0:12:28 > 0:12:30Chef, it's the perfect foil for turkey.
0:12:30 > 0:12:33- I don't know whether it is, chef. - James, I'm telling you, it is.
0:12:33 > 0:12:37Trust me, because it's the liquid, the sauce that actually
0:12:37 > 0:12:40makes the moistness of the turkey accentuated.
0:12:40 > 0:12:43- The moistness of the turkey? - That's what I just said.
0:12:43 > 0:12:46I'm sorry, I was sceptical.
0:12:46 > 0:12:48We're going to prove it to you.
0:12:48 > 0:12:51- Do I have to eat all of them? - You don't have to eat all of them.
0:12:51 > 0:12:55I've just done enough for Brian for a little starter, you see.
0:12:55 > 0:12:57So, you just put these on.
0:12:57 > 0:12:59Simple, simple, but soft in the middle,
0:12:59 > 0:13:01that's the key to these sort of things.
0:13:01 > 0:13:04It will be hot. I'll get you a knife and fork.
0:13:06 > 0:13:09We'd hate you to burn your mouth, Gareth,
0:13:09 > 0:13:11before the next round of singing.
0:13:11 > 0:13:14- And my fingers are very important in conducting.- Is your mouth insured?
0:13:14 > 0:13:15It really ought to be.
0:13:16 > 0:13:19They're not that bad. It's not going to harm him that much.
0:13:19 > 0:13:22- Just a little blister.- By mistake, some people just blister.
0:13:22 > 0:13:25When you've got a blister, it isn't that easy to sing.
0:13:27 > 0:13:30I've got hot coffee to go with it, as well.
0:13:30 > 0:13:32It's time for a real Christmas treat.
0:13:32 > 0:13:35We paid a visit to Ken Hom at his home in Paris
0:13:35 > 0:13:38to find out what he likes to cook over the holidays.
0:13:38 > 0:13:40So here he is with a delicious prawn dish.
0:13:45 > 0:13:47Bienvenue a Paris!
0:13:58 > 0:14:00I'm just so lucky to live in Paris.
0:14:00 > 0:14:06It's a very special place, especially at the time of Christmas. Why?
0:14:06 > 0:14:08Because it's nice and cold
0:14:08 > 0:14:10and you want to go to the warmth of the kitchen
0:14:10 > 0:14:13and cook all this wonderful food.
0:14:13 > 0:14:17Now, I have a very special recipe that I want to share with you.
0:14:31 > 0:14:34Welcome to my home in Paris.
0:14:34 > 0:14:38I have for you today a very special Christmas kitchen recipe.
0:14:40 > 0:14:43The special dish is sizzling rice prawns.
0:14:43 > 0:14:48It's spectacular, it's easy to make and it will wow all your guests.
0:14:49 > 0:14:57What you want to start out with is a nice red pepper and, of course,
0:14:57 > 0:15:02for Christmas, this colour of red is just perfect for the table.
0:15:05 > 0:15:09And, of course, a little bit of garlic.
0:15:09 > 0:15:14Often we think about Christmas as sort of the traditional turkey
0:15:14 > 0:15:19and Brussels sprouts and I think this will spice it up
0:15:19 > 0:15:23because I think people's tastes have changed.
0:15:23 > 0:15:26Because it's so spicy, it just launches the whole meal
0:15:26 > 0:15:28into a very festive mood.
0:15:31 > 0:15:36Now, remember to get your wok very hot, as always, before you start.
0:15:36 > 0:15:41Just a little bit of oil, vegetable or groundnut oil.
0:15:41 > 0:15:43And you want to start off first with the garlic.
0:15:46 > 0:15:47Ginger.
0:15:52 > 0:15:56Stir that around very, very quickly, and your peppers.
0:16:00 > 0:16:04Of course, I know how difficult it is for Christmas preparation.
0:16:04 > 0:16:06You're in a panic and you think,
0:16:06 > 0:16:09I have to do all this at the last moment,
0:16:09 > 0:16:13but the sauce you can make ahead of time and then you cook the prawns
0:16:13 > 0:16:15at the very end to just warm it up.
0:16:17 > 0:16:21Now, the secret ingredient in this whole dish will be these.
0:16:21 > 0:16:23This is rice cakes. They come dry,
0:16:23 > 0:16:28but this will make your Christmas meal very, very spectacular.
0:16:30 > 0:16:34We add some spring onions, so as you can see,
0:16:34 > 0:16:39that looks really festive and very Christmas-like colours.
0:16:40 > 0:16:44We finish that with a splash of rice wine.
0:16:47 > 0:16:50This Chinese black vinegar,
0:16:50 > 0:16:55this will add a little bit of balance to this whole sauce.
0:16:56 > 0:16:58Dark...
0:16:59 > 0:17:02..and light soy sauce.
0:17:06 > 0:17:09Now, the secret ingredient is the chilli bean paste,
0:17:09 > 0:17:15and this will really add certainly a kick to your Christmas meal.
0:17:15 > 0:17:20And some, either tomato paste or tomato sauce...
0:17:23 > 0:17:26..a nice generous gulp of that.
0:17:26 > 0:17:31You can finish that off with either some chicken stock or fish stock.
0:17:36 > 0:17:37Let that simmer.
0:17:38 > 0:17:44And we want to finish it off with just a touch of sugar. Why?
0:17:44 > 0:17:46Because sugar will help balance the heat
0:17:46 > 0:17:50of the chilli bean paste and sauce.
0:17:52 > 0:17:53Let's see how that tastes.
0:17:55 > 0:18:00Now what we want to do with the sauce later is we want to actually thicken
0:18:00 > 0:18:03the sauce with a little bit of cornflour
0:18:03 > 0:18:05dissolved in a bit of water.
0:18:06 > 0:18:09Before we do that, we're going to add our prawns.
0:18:09 > 0:18:11These are raw, uncooked prawns.
0:18:11 > 0:18:14We just put them in here like this.
0:18:16 > 0:18:19Give this a nice stir and now we're going to thicken the sauce.
0:18:26 > 0:18:28Now, when you're just about to serve this,
0:18:28 > 0:18:31get your oil very, very hot,
0:18:31 > 0:18:33add your rice cakes.
0:18:35 > 0:18:37Fry them.
0:18:37 > 0:18:41And they'll puff up really spectacularly.
0:18:53 > 0:18:55Just bring that to your table.
0:18:59 > 0:19:01And then in front of your guests, you pour this.
0:19:07 > 0:19:12So that's my sizzling rice prawns, especially for Christmas Kitchen.
0:19:12 > 0:19:16Now remember, the secret to Chinese cooking is preparation.
0:19:16 > 0:19:19Once you have everything prepared, it goes very quickly.
0:19:20 > 0:19:24So there's nothing left for me to say except have a happy Christmas.
0:19:30 > 0:19:33Looks delicious. But what about the size of that kitchen?
0:19:33 > 0:19:35I think the French just eat out.
0:19:35 > 0:19:40Honestly, I think he'd get towed away after that because that's a motor home on the Champs-Elysees.
0:19:40 > 0:19:44Still to come, Nathan will be putting his twist on bubble and squeak but, before that,
0:19:44 > 0:19:48here's some of our favourite foodies with their festive tips.
0:19:48 > 0:19:51You want crispy Christmas crackling on your pork?
0:19:51 > 0:19:53This is how you do it. The night before,
0:19:53 > 0:19:56rub the skin with hot water and vinegar and let it dry.
0:19:56 > 0:19:59Rub it with some salt, a little bit of oil.
0:19:59 > 0:20:01Leave in the fridge overnight and don't cover it.
0:20:01 > 0:20:04The next day, put it in the oven at 220
0:20:04 > 0:20:08and your crispy crackling will appear, like Santa.
0:20:08 > 0:20:11Make sure that you are not so busy.
0:20:11 > 0:20:17Prepare everything in advance and slowly, devise the menu
0:20:17 > 0:20:22so that you have time for the others. And you will enjoy it.
0:20:22 > 0:20:23Simple but nice.
0:20:23 > 0:20:26My tip on Christmas Day with roast turkey
0:20:26 > 0:20:29and all the trimmings is a rich white burgundy, but don't forget
0:20:29 > 0:20:34that leftover turkey, served quite simply, can't take such a big wine.
0:20:34 > 0:20:37The best wine to go for is South African chenin blanc.
0:20:37 > 0:20:41It's fruity, it's well-priced and it's on terrific form this year.
0:20:42 > 0:20:45Thanks for that. Some great ideas there. Another one coming up.
0:20:45 > 0:20:47Nathan and his fish. What are you going to make now?
0:20:47 > 0:20:49Were going to make a lovely smoked fish bubble and squeak,
0:20:49 > 0:20:51using up all the leftovers.
0:20:51 > 0:20:54I'm hoping people will have this on Boxing Day.
0:20:54 > 0:20:57Not at Brian Turner's house, because the potatoes are quite a rare
0:20:57 > 0:20:59occurrence, those ones that are left over. They'll be gone.
0:20:59 > 0:21:02And after a Christmas breakfast, you should have one of these smoked fish.
0:21:02 > 0:21:05But I like the combination of all three in this.
0:21:05 > 0:21:08So this is a variant on bubble and squeak, is that what we're trying to do?
0:21:08 > 0:21:10Yes, but instead of using the meat or turkey,
0:21:10 > 0:21:13- which I'm not really into...- What's the matter with turkey, then?!
0:21:13 > 0:21:15Turkey works perfect in this recipe,
0:21:15 > 0:21:18people who are watching should remember that.
0:21:18 > 0:21:21I prefer fish, I think. Fish will be really nice with this.
0:21:21 > 0:21:23So what are you doing on Christmas Day, then?
0:21:23 > 0:21:26Do you cook traditional or is it going to be fish again?
0:21:26 > 0:21:29Last year, we did do fish, but this year, I've been outvoted
0:21:29 > 0:21:32because my mum's coming round and they want to go traditional,
0:21:32 > 0:21:36- so we have to have turkey. So I'm sort of forced, I'm sort of outnumbered.- Don't be ridiculous.
0:21:36 > 0:21:39How can anybody force someone your size to do anything?!
0:21:39 > 0:21:42You'd be surprised, you'd be surprised!
0:21:42 > 0:21:45But no, we're going to do a turkey dish as well.
0:21:45 > 0:21:48Hopefully I can cook it. I'm going to learn something today, actually.
0:21:48 > 0:21:51- You're going to be inspired! - Yeah, I'm going to be inspired by this black pudding.
0:21:51 > 0:21:55- Right, sliced onions. - Nice, chopped onions.
0:21:55 > 0:21:56You can do them as you want to, really.
0:21:56 > 0:21:58A little bit of garlic, as well.
0:21:58 > 0:22:01This is the only bit of the dish that you would
0:22:01 > 0:22:04actually need to do before you use up the leftovers.
0:22:04 > 0:22:07I think it gives a nice sort of... The garlic's a nice touch.
0:22:07 > 0:22:11Particularly December's been a busy time for you because,
0:22:11 > 0:22:15especially in Padstow, you've had the food festival there as well.
0:22:15 > 0:22:17That's gone down really well.
0:22:17 > 0:22:20I mean, that area of the country goes very quiet this time of year.
0:22:20 > 0:22:23So when Rick organises the Padstow Christmas Festival,
0:22:23 > 0:22:25it works really well.
0:22:25 > 0:22:27Brian was down there, as well.
0:22:27 > 0:22:30He came down and did a bit of a demonstration.
0:22:30 > 0:22:32Now it's gone quite quiet.
0:22:32 > 0:22:36London's busy, though, the Capital's doing really well.
0:22:36 > 0:22:39I won't be around in London for Christmas Day, I'll be with my parents.
0:22:39 > 0:22:43Is it quite difficult taking on a mantle like the Capital,
0:22:43 > 0:22:48because you've had some of the greatest chefs in the world cook there.
0:22:48 > 0:22:49And Brian Turner.
0:22:51 > 0:22:53These lines are all being built.
0:22:53 > 0:22:57- Just so you're teed up every time, James Martin!- But it is.
0:22:57 > 0:22:59Take someone like that - when were you there, Brian?
0:22:59 > 0:23:04We were there '71 to '86. 1971, before you say anything!
0:23:09 > 0:23:12I think there's still some of the turkey there, as well.
0:23:12 > 0:23:14Finding that in the fridge, are you?
0:23:14 > 0:23:18- Are you serving turkey at the Capital?- We are.
0:23:18 > 0:23:21- It's what people want. - They do, I'm afraid.
0:23:22 > 0:23:25Right, so we're doing poached duck eggs with this, as well.
0:23:25 > 0:23:29Poached duck eggs, which you're getting on there. They'll take five minutes.
0:23:29 > 0:23:31But if you want to cook them in advance,
0:23:31 > 0:23:34you can just shock them or refresh them in cold water
0:23:34 > 0:23:35like you're doing there.
0:23:35 > 0:23:39If people want to do something different this Christmas, particularly serving fish,
0:23:39 > 0:23:42what's in season for them at the moment?
0:23:42 > 0:23:44- What should they be going for? - The best thing at the moment,
0:23:44 > 0:23:47believe it or not, the crab's really good at the minute.
0:23:47 > 0:23:49But it's very difficult for the fishermen to get it,
0:23:49 > 0:23:51which is a bit of a problem, but if you get hold of crab,
0:23:51 > 0:23:54the quality of the brown crabmeat is really, really good.
0:23:54 > 0:23:56Sea bass is really good at the moment.
0:23:56 > 0:24:00One of the unfashionable fish that I think people should eat,
0:24:00 > 0:24:03- grey mullet, is really, really good at the minute.- Perfect.
0:24:03 > 0:24:05- Really good fish.- And not expensive.
0:24:05 > 0:24:08You've got to know where that's coming from
0:24:08 > 0:24:11- and how fresh it is, though. - There's two types.
0:24:11 > 0:24:13You get the estuary grey mullet,
0:24:13 > 0:24:16which is the one that has the reputation for hanging around
0:24:16 > 0:24:18in areas you don't want it to hang,
0:24:18 > 0:24:21and eating what you don't want it to eat, but you also
0:24:21 > 0:24:25get the type of grey mullet that swims in the channels and usually
0:24:25 > 0:24:29its friend is the sea bass, so they usually hang around together.
0:24:29 > 0:24:33I'm just going to show you these poached eggs. Vinegar in here, salt.
0:24:33 > 0:24:36Just whisk it in the centre, just drop the egg. These are duck eggs,
0:24:36 > 0:24:40so they're expensive and you need to look after them.
0:24:40 > 0:24:43As the water swirls, it swirls around the whites
0:24:43 > 0:24:46and then you can store them in ice cold water.
0:24:46 > 0:24:48If you've got lots of people around for Christmas,
0:24:48 > 0:24:50you could do this for breakfast
0:24:50 > 0:24:52and then just drop them into hot water again.
0:24:52 > 0:24:54How much vinegar do you have to use?
0:24:54 > 0:24:58There's a couple of tablespoons in there, just to set the egg anyway.
0:24:58 > 0:25:02So, you were saying crab. Any fish that people could be buying, or not?
0:25:02 > 0:25:06I think at this time of year,
0:25:06 > 0:25:08you can get a good bit of turbot and brill
0:25:08 > 0:25:10if you fancy something on the bone.
0:25:10 > 0:25:13That's a really nice fish to use.
0:25:13 > 0:25:16Um... Mostly... A lot of shellfish,
0:25:16 > 0:25:19scallops are very, very good at this time of year, as well.
0:25:19 > 0:25:24But generally, the thing is, fish has a reputation for being
0:25:24 > 0:25:27a summery thing but actually it's better in the winter.
0:25:27 > 0:25:29When the water's colder, the fish is better.
0:25:29 > 0:25:32The problem is, obviously, the fishermen getting out.
0:25:32 > 0:25:35It's difficult with the weather. They do a fantastic job this time of year,
0:25:35 > 0:25:38getting fish for lots of hungry people in the festive period.
0:25:38 > 0:25:42This one's available everywhere, that you're doing now.
0:25:42 > 0:25:43Smoked fish is fantastic.
0:25:43 > 0:25:47It's a great way of using fish up, as well, preserving it.
0:25:47 > 0:25:49This is smoked haddock.
0:25:49 > 0:25:51I've got smoked haddock here that's just been poached.
0:25:51 > 0:25:55A piece like this will take five or six minutes to poach in some
0:25:55 > 0:25:57milk or you could just steam it.
0:25:57 > 0:26:00Bake it, as well, in a bit of foil if you wanted to.
0:26:00 > 0:26:05A food heaven of mine for another show that I just happened to do is Arbroath Smokies.
0:26:05 > 0:26:06You must have had them.
0:26:06 > 0:26:10Arbroath Smokies out of the newspaper that you have in Scotland,
0:26:10 > 0:26:12I just think they're magical.
0:26:12 > 0:26:15- Do you smoke your own fish down there, Nathan?- Yeah, we do, yeah.
0:26:15 > 0:26:20Definitely. One of the reasons why I really cook with fish
0:26:20 > 0:26:22is it challenges me as a chef.
0:26:22 > 0:26:25I think it's a fantastic product and obviously,
0:26:25 > 0:26:27with the sustainability issues of fish,
0:26:27 > 0:26:30you have to be more creative with the lesser-known species.
0:26:30 > 0:26:32That gives you a challenge as a chef,
0:26:32 > 0:26:34and it's good for the customer, as well.
0:26:34 > 0:26:36They see something they haven't seen before.
0:26:36 > 0:26:38And the great thing is that if you smoke your own,
0:26:38 > 0:26:41you're in control of how deeply smoked it is.
0:26:41 > 0:26:42There's nothing worse, I think,
0:26:42 > 0:26:46than buying a smoked fish that's too heavily smoked.
0:26:46 > 0:26:51Some fish, obviously, you've got to buy good quality smoked fish.
0:26:51 > 0:26:53It is one of those things.
0:26:53 > 0:26:56They do cut corners when they're producing smoked fish.
0:26:56 > 0:27:00This is good quality stuff. The mixture of these is good.
0:27:00 > 0:27:04You've got the oily, smoked mackerel, the smoked salmon, which is a bit decadent, I suppose,
0:27:04 > 0:27:07and then smoked haddock is quite a northern thing, isn't it?
0:27:07 > 0:27:11- It's a northern thing?- A northern thing?- North-eastern coast, yeah.
0:27:11 > 0:27:14Haddock's got that reputation of being a fish
0:27:14 > 0:27:17that comes from the northern areas.
0:27:17 > 0:27:19I know my grandad was very happy to have a bit of haddock.
0:27:19 > 0:27:24One of each and a bag of scraps. You guys down there haven't got a clue what we're talking about.
0:27:24 > 0:27:26- I know what scraps is. - No, one of each.
0:27:26 > 0:27:28- One of each, what's one of each? - One of each and a bag of scraps.
0:27:28 > 0:27:31I don't know what one of each is. What's that?
0:27:31 > 0:27:33Fish and chips. One of each.
0:27:33 > 0:27:35- OK. I didn't know that. - One of each.
0:27:35 > 0:27:37One of each fish?
0:27:37 > 0:27:39- You want me to write it down? - It's known as once.
0:27:39 > 0:27:42To save words. I'll have once, please.
0:27:42 > 0:27:45- Once, is that what it is? - That's what we call it, once.
0:27:45 > 0:27:48You're losing me. All this northern lingo, I'm lost.
0:27:50 > 0:27:52OK, so what you're going to do is stir that,
0:27:52 > 0:27:54but don't break it up too much
0:27:54 > 0:27:57because you still want to see all the different fish that's in there.
0:27:57 > 0:27:59You put quite a bit of black pepper in there, as well.
0:27:59 > 0:28:01I think smoked fish, black pepper.
0:28:01 > 0:28:04Something like this, I might even serve a bit
0:28:04 > 0:28:07- of horseradish sauce on the side. - Now you've just destroyed it!
0:28:07 > 0:28:09Let me tell you, Nathan, if you were cooking turkey,
0:28:09 > 0:28:13James Martin would say you only put the pepper on to cover up the flavours.
0:28:13 > 0:28:16He's not saying that to you but he'd be saying that to me.
0:28:16 > 0:28:19- He's being nice to me.- I do feel a little bit out of place today,
0:28:19 > 0:28:21because Nathan's got two Michelin stars. What are you, CBE?
0:28:21 > 0:28:24- Yes, chef. OBE?- Yes, sir.
0:28:24 > 0:28:28- And you're a C?- Hmm.- And I've got a 25 metre swimming badge.
0:28:28 > 0:28:30It's Michael Crawford.
0:28:30 > 0:28:32You know, but anyway...
0:28:32 > 0:28:34The eggs going on?
0:28:34 > 0:28:36Nice and simple with the poached eggs on top. A few herbs.
0:28:36 > 0:28:39I've got a mixture of parsley, chives and tarragon.
0:28:39 > 0:28:42- And that's it. It's as simple as that.- And that's it.
0:28:42 > 0:28:45You guys better come over and have a taste of this.
0:28:45 > 0:28:48- We're going to serve it all in one pan?- Like that, on the table.
0:28:48 > 0:28:52- Stick it on there, then. Let's dive into this.- A great breakfast dish.
0:28:54 > 0:28:57- Dive into that.- Great brunchy dish. - Nice, innit, that?- That looks great.
0:28:57 > 0:29:00Lovely. Lots of colour, that's the nice thing about it.
0:29:02 > 0:29:04Naturally smoked haddock.
0:29:05 > 0:29:08- And duck egg. - Such a good combination.
0:29:08 > 0:29:10Still to come on Christmas Kitchen, Brian Turner will be trying
0:29:10 > 0:29:12to perform a Christmas miracle
0:29:12 > 0:29:15when he creates a tasty turkey dish that even I can enjoy.
0:29:15 > 0:29:18But first, let's delve into the BBC's festive food archive
0:29:18 > 0:29:21with a visit to Nigel Slater for a winter salad
0:29:21 > 0:29:24made from the gardens of Chatsworth House.
0:29:28 > 0:29:33I think my garden is at its most magical after a sprinkling of snow.
0:29:33 > 0:29:38Everything feels like it's fast asleep under a duvet of white.
0:29:38 > 0:29:40But if I had to rely on my garden to feed me
0:29:40 > 0:29:44through these winter months, I'd be in serious trouble.
0:29:44 > 0:29:48Which is why I'm so envious of the kitchen garden at Chatsworth.
0:29:52 > 0:29:56It provides fresh veg for the estate's house, shops
0:29:56 > 0:29:58and cafes every day, whatever the season.
0:30:02 > 0:30:06'I'm dying to find out from gardener, Adrian, just how they do it.'
0:30:06 > 0:30:08So the Duke and Duchess give you a shopping list?
0:30:08 > 0:30:11Well, in a morning I will phone the kitchens up
0:30:11 > 0:30:14and chef will give me a list of what she requires for the day.
0:30:14 > 0:30:17Then I'll harvest it and take it down to the private kitchens.
0:30:17 > 0:30:19So, essentially, it's like a shopping list in a way.
0:30:20 > 0:30:23'They've got things growing here that I'd never normally
0:30:23 > 0:30:25'get my hands on in the winter.
0:30:25 > 0:30:30'So I'm hoping I can pinch a few bits to rustle up a warming salad.'
0:30:31 > 0:30:34What have you got in your greenhouses?
0:30:34 > 0:30:37A whole number of things, from salad leaf, I've got rocket,
0:30:37 > 0:30:39chicory, parsley. I've got dill, coriander.
0:30:39 > 0:30:42I've got chervil, I've even got Cape gooseberries.
0:30:42 > 0:30:46- In fact, if you'd like to come inside...- I'd love to. - ..and have a quick look.
0:30:46 > 0:30:49- So you've got some little salad leaves coming on?- Yes.
0:30:49 > 0:30:51These here. These are actually Pak choi, Chinese cabbage,
0:30:51 > 0:30:54which look amazing on a plate.
0:30:54 > 0:30:56Absolutely beautiful.
0:30:56 > 0:30:58On your windowsill, they'll be just as good as that.
0:30:58 > 0:31:03- I don't need a greenhouse to do that? - No. No, not at all. Not at all.
0:31:03 > 0:31:04- They're so juicy.- Yeah.
0:31:06 > 0:31:09- It's such a luxury having salad in the winter.- Oh, yeah.
0:31:09 > 0:31:12- We have lemongrass. - This is lemongrass?
0:31:12 > 0:31:14Yeah, lemongrass grows quite happily.
0:31:14 > 0:31:17It's easy to get lemongrass seed.
0:31:17 > 0:31:21You can sow it on your windowsill, but you must keep it warm for it to germinate.
0:31:21 > 0:31:23- Just cut the bottom off... - That's the tender bit inside.- Yes.
0:31:23 > 0:31:26- Can I stick that in my salad?- Yeah.
0:31:26 > 0:31:29It's just amazing.
0:31:29 > 0:31:33'Just a couple more veg and I can't wait to get cooking.'
0:31:33 > 0:31:34Celeriac...
0:31:34 > 0:31:37I think there's some in here.
0:31:40 > 0:31:44- On a really cold day, I like hot things.- Yeah.
0:31:44 > 0:31:47I like mustardy things, or a bit of chilli,
0:31:47 > 0:31:51just something that will thaw out the freezing cold.
0:31:51 > 0:31:53And, horseradish works very well.
0:31:53 > 0:31:56In fact, I'm sort of tempted to put a bit of horseradish on this salad.
0:31:56 > 0:31:59- You grow it, don't you?- I can grab you some.- Could I have a root?
0:32:05 > 0:32:06- Oh, well done.- There you are.
0:32:10 > 0:32:11Good stuff, isn't it?
0:32:11 > 0:32:15'Fresh horseradish like this doesn't need much else.'
0:32:15 > 0:32:16Lovely.
0:32:16 > 0:32:19'Maybe just a drizzle of olive oil and some black pepper.
0:32:19 > 0:32:25You know what, I forgot to put a tiny bit of lemongrass in there.
0:32:25 > 0:32:29It's just not often I get the chance to use lemongrass, as fresh as that.
0:32:29 > 0:32:33Finish with a pinch of smoked paprika and it's ready to go.
0:32:38 > 0:32:41It's going to be so fresh, as well, because it's only
0:32:41 > 0:32:4415 minutes ago since these were harvested.
0:32:44 > 0:32:48You think of winter stuff as being a bit bland and stodgy
0:32:48 > 0:32:51but actually I'd really rather have flavours that were hot
0:32:51 > 0:32:54and bright and refreshing and clean tasting.
0:32:54 > 0:32:56Also, after Christmas, you know...
0:32:56 > 0:32:59- Oh, yeah, after Christmas. - I want something to wake me up.
0:32:59 > 0:33:00So...
0:33:00 > 0:33:03I'm going to have a proper mouthful,
0:33:03 > 0:33:05make sure I get a bit of everything?
0:33:07 > 0:33:08Mmm.
0:33:08 > 0:33:10That is genuinely very, very nice.
0:33:10 > 0:33:13That's lovely because I'm normally a real carnivore.
0:33:13 > 0:33:16I wouldn't normally eat something like that. If I ate a plateful of that I'd be full.
0:33:16 > 0:33:20You could put some shreds of cold turkey in that, a bit of cold ham.
0:33:20 > 0:33:25- Thank you very much for those ingredients.- No problem at all.
0:33:25 > 0:33:26Thank you very much, indeed.
0:33:26 > 0:33:28Right, we've come to my favourite part of the programme
0:33:28 > 0:33:33when Brian Turner attempts to make turkey tasty in a challenge called,
0:33:33 > 0:33:35Brian Turner's Turkey Challenge!
0:33:35 > 0:33:37TURKEY GOBBLING
0:33:37 > 0:33:40- And an amazing jumper you've got there, chef.- Do you like that?
0:33:40 > 0:33:44- Can you read that?- I can read it but can you read this?
0:33:44 > 0:33:47LAUGHTER
0:33:47 > 0:33:49I've got one too, I've got one too.
0:33:49 > 0:33:52I dare you to present the rest of it standing like that.
0:33:52 > 0:33:55It would be a lot better for us, anyway.
0:33:55 > 0:33:58- What are we going to make then, chef?- This time...
0:33:58 > 0:33:59TURKEY GOBBLES
0:33:59 > 0:34:02- What are we going to make? - This time...
0:34:02 > 0:34:06This time we are going to season it with black pudding
0:34:06 > 0:34:09and I want you to make some croutons for me, please.
0:34:09 > 0:34:11- I paid the cameraman 20 quid. - Good lad.
0:34:11 > 0:34:14And a bit of bacon and black pudding into timbales.
0:34:14 > 0:34:15I've got a pan on here, nice and hot.
0:34:15 > 0:34:18What we're going to do first is take the black pudding
0:34:18 > 0:34:20and slice it into thin slices.
0:34:20 > 0:34:22I like this black pudding we've got here
0:34:22 > 0:34:28because it's got little, tiny bits of fat in it, not big lumps, which is really not my favourite.
0:34:28 > 0:34:31I prefer black pudding when it's like that rather than smooth.
0:34:31 > 0:34:34I agree with that. I agree with that and you need...
0:34:34 > 0:34:35It's just the flavour you get.
0:34:35 > 0:34:38Everybody's got their own personally private one.
0:34:38 > 0:34:40We'll just stick that under the skins.
0:34:40 > 0:34:43If you're in a two-star Michelin restaurant,
0:34:43 > 0:34:45you'd normally do this with truffle
0:34:45 > 0:34:48but we come from Yorkshire and he knows about the northern things
0:34:48 > 0:34:51- so it's black pudding, chef.- OK. Right.- Black pudding goes in there.
0:34:51 > 0:34:54What is that mark on there, chef? That's another wart again?
0:34:54 > 0:34:57- No, it's where it slipped trying to escape.- Look at that!
0:34:57 > 0:34:59- It is not a wart!- What is it, then?
0:34:59 > 0:35:02I don't know what you..I don't know what you were like as a child.
0:35:02 > 0:35:04It's like a growth, or something like.
0:35:04 > 0:35:08So outrageous as a child. I must talk to your mother when I see her next,
0:35:08 > 0:35:11tell her why didn't she make you eat all this stuff, for goodness' sake.
0:35:11 > 0:35:15- She did, that's what's put me off it.- OK, so, tie it nice and tight.
0:35:15 > 0:35:17That's the secret. Take your time.
0:35:17 > 0:35:19Make it look pretty.
0:35:19 > 0:35:21How are you going to do that, then?
0:35:21 > 0:35:23It's not a beautiful bird, is it?
0:35:23 > 0:35:25- No, it's not beautiful. - You're ganging up now.
0:35:25 > 0:35:28As a guest on this show, I think you should be more polite!
0:35:29 > 0:35:34- Stop siding with the boss man!- How'd do you make that pretty, then, chef?
0:35:34 > 0:35:37Well, because you make it a really nice shape, which it's looking now.
0:35:37 > 0:35:38I think it's looking lovely.
0:35:38 > 0:35:41- You're making it to what looks like a chicken.- OK. Right, fine.
0:35:41 > 0:35:44- So then plenty of butter on top. - Yeah.
0:35:44 > 0:35:48Salt and pepper, and that's not the largest of turkey breasts.
0:35:48 > 0:35:51It won't take too long to cook.
0:35:51 > 0:35:53Probably we'll cook that in 35 to 40 minutes.
0:35:53 > 0:35:56I think that will take 2.5 days, that.
0:35:56 > 0:35:58- It's the way you do 'em!- Eh?
0:35:58 > 0:36:01Let me get this over here into the oven.
0:36:04 > 0:36:07That's good. Let me bring this over here.
0:36:07 > 0:36:10Let me just talk about this because it has been rested,
0:36:10 > 0:36:15it has been rested this for about 30 minutes since it came out.
0:36:15 > 0:36:17Thank you very much, that's very kind.
0:36:17 > 0:36:19It is quite important... What have you got?
0:36:19 > 0:36:21The one that you just put in there is half the size
0:36:21 > 0:36:23of the one that's out here!
0:36:23 > 0:36:26- Did you not say you wanted me to do a miracle today?- Yeah.
0:36:26 > 0:36:28This is the miracle!
0:36:28 > 0:36:31I put a small one in and I brought a big one out!
0:36:31 > 0:36:35I put one into feed three and I brought it out to feed 12.
0:36:35 > 0:36:38- That's what it's all about at this time of year.- That's Christmas time.
0:36:38 > 0:36:42- Yeah, exactly.- Just go back to your timbale that you've got over here.
0:36:42 > 0:36:44- Timbale's a bit fancy, isn't it, chef?- It's nice, isn't it?
0:36:44 > 0:36:47I've got a bit of cling film to help take them out afterwards.
0:36:47 > 0:36:49When did they invent timbales?
0:36:49 > 0:36:52About the time that I left Leeds to come to London, I think.
0:36:52 > 0:36:54It's a French term. You've seen timbales all over.
0:36:54 > 0:36:56We've got bacon in here.
0:36:56 > 0:36:59We've got the breadcrumbs that we are just browning and crisping,
0:36:59 > 0:37:02the bread cubes, I should say, which we are browning up there.
0:37:02 > 0:37:03A bit of butter will help that.
0:37:03 > 0:37:07- We need some double cream, some eggs and the black pudding.- It's in there.
0:37:07 > 0:37:09Bit of parsley...
0:37:09 > 0:37:12- Have we got salt and pepper in there yet, young man?- No, no not yet.
0:37:12 > 0:37:14- Good man, thank you very much, it's very kind.- Salt.
0:37:14 > 0:37:17Where would you say the best black pudding comes from,
0:37:17 > 0:37:20- and don't say "Lancashire"? - No, I wouldn't.
0:37:20 > 0:37:23- The one that I've enjoyed the most... - I would say Lancashire.
0:37:23 > 0:37:28No, no, mine came from Scotland, just outside Glenfarclas distillery.
0:37:28 > 0:37:31A local butcher there, I can't remember his name
0:37:31 > 0:37:35but it was delicious and it actually had this lovely fineness about it,
0:37:35 > 0:37:38a bit of barley in there, as well, which I thought was great.
0:37:38 > 0:37:40OK, we need a spoon.
0:37:40 > 0:37:42You are going to like this next bit
0:37:42 > 0:37:46because these timbales we are going to cook on bain-marie, yeah.
0:37:46 > 0:37:50He's changed, you see, he's changed. That's a tray of hot watter, chef.
0:37:50 > 0:37:53"It's a tray of hot watter," you're right!
0:37:53 > 0:37:55You've been down south too long, you've changed!
0:37:55 > 0:37:58Listen, I'm trying to get round to keep up with you now
0:37:58 > 0:38:01to make it actually work. I'm trying to please you.
0:38:01 > 0:38:04- Les timbales are cooked in a bain-marie.- Yeah.
0:38:04 > 0:38:07Just fasten those up for me, chef, there's a good man.
0:38:07 > 0:38:10- Fasten them up? OK. - Seal them up, James.- Seal them up.
0:38:10 > 0:38:12- So we've got clingfilm in there? - Yeah.
0:38:12 > 0:38:14We'll cook them in a water bath.
0:38:14 > 0:38:16- Will people do this at Christmas? - The nice thing about this,
0:38:16 > 0:38:18you can do it a day in advance,
0:38:18 > 0:38:21stick them in the fridge, put them into the watter and off you go.
0:38:21 > 0:38:23- Right.- I don't see why they shouldn't because, actually,
0:38:23 > 0:38:25do you have breakfast on Christmas Day?
0:38:25 > 0:38:28You don't have turkey, it's pointless talking to you!
0:38:28 > 0:38:32- Do you have breakfast on Christmas Day?- They don't have turkey, either. Haven't you been watching?
0:38:32 > 0:38:34Does anybody have breakfast? Does anybody eat turkey?
0:38:34 > 0:38:38Right, here we go. Those go into the oven. Let's take these out.
0:38:38 > 0:38:41We've also got some posh roast potatoes for you, as well.
0:38:41 > 0:38:43How long are you going to cook that for?
0:38:43 > 0:38:45Those were cooked for about half an hour but the beauty is
0:38:45 > 0:38:50they don't take a lot of cooking, they just really need to be set up.
0:38:50 > 0:38:53So we've got our garnish...
0:38:53 > 0:38:55Get these ready for me.
0:38:55 > 0:38:58- What do you want, these? - Take them out and demoule them.
0:38:58 > 0:39:01That means take them out of the mould!
0:39:01 > 0:39:04I've got my roast potatoes here which we call a pommes fondant, which is
0:39:04 > 0:39:10half roast and half braised in turkey stock and thyme.
0:39:10 > 0:39:13- Chicken stock, I reckon that was. - Scissors, here we go, I've some here.
0:39:13 > 0:39:17It is very important that you rest this turkey breast when it comes out.
0:39:17 > 0:39:18Why is that? Why is that, Brian?
0:39:18 > 0:39:22It'll tenderise and get the moisture running back through the bird.
0:39:22 > 0:39:24It will just make it more evenly tasting.
0:39:24 > 0:39:27The thing is, and you should remember this, all roast meats
0:39:27 > 0:39:30- should actually... Well done, are you doing...- It's hot!
0:39:30 > 0:39:33That's the best thing, that's why they're in the oven, chef.
0:39:33 > 0:39:35- It's actually to keep them hot. - Have you got the scissors?
0:39:35 > 0:39:38I've got the scissors. You can have the scissors in...
0:39:38 > 0:39:42- I'd keep the string on, it's the most tender part of the turkey.- Find your own scissors!
0:39:42 > 0:39:43LAUGHTER
0:39:43 > 0:39:48- Right.- Please just remember to take the string off.
0:39:48 > 0:39:51This is the time when most people put their glasses on.
0:39:51 > 0:39:54I've done that without glasses, which is good news. There we go.
0:39:54 > 0:39:57- That's ready to go.- They look like little Christmas puddings, though.
0:39:57 > 0:40:01They do look like Christmas puddings but don't eat them with rum sauce.
0:40:01 > 0:40:04- Right.- They're perfect...
0:40:04 > 0:40:09So, we're ready to go. This is the...
0:40:09 > 0:40:11- Don't worry.- James, will you stop throwing them.
0:40:11 > 0:40:13They're not tennis balls!
0:40:13 > 0:40:16- This is the moment of revelation. - Revelation!
0:40:16 > 0:40:19Just watch the juices ooze from this bird.
0:40:19 > 0:40:23We cut them into nice slices, fairly thick slices, I think works well.
0:40:23 > 0:40:26I'm holding the bowl here ready for the juices to fall out.
0:40:26 > 0:40:30It's all right, I'm going to put the juices back into it, chef!
0:40:32 > 0:40:36- So nice...- It is like a sponge, though. It's like eating a sponge.
0:40:36 > 0:40:38When was the last time you ate a proper sponge?
0:40:38 > 0:40:43- Yesterday!- No, that's out of order.- You cooked it!
0:40:43 > 0:40:47- You're so rude.- You do need to put quite a bit of sauce with turkey.
0:40:47 > 0:40:50I find it soaks everything up.
0:40:50 > 0:40:52There are lots of dishes that are good served with sauce.
0:40:52 > 0:40:55I can't believe why you're saying that.
0:40:55 > 0:40:57I mean, there's a good meal there for 12 people.
0:40:57 > 0:41:01These potato fondants go on there, little roast potatoes
0:41:01 > 0:41:04and then these sit...
0:41:04 > 0:41:06Just like that.
0:41:06 > 0:41:09I just think it's a spectacular beginning to the meal.
0:41:09 > 0:41:11You put it on the table, all the kids, the grandparents, the parents.
0:41:11 > 0:41:14You've got plenty of sauce with it, is that right?
0:41:14 > 0:41:17You can just have soup, it wouldn't really matter.
0:41:17 > 0:41:19- I've got some here.- Right.
0:41:19 > 0:41:21What do you think to that, are we all right there?
0:41:21 > 0:41:24When you said leave it to rest, how long did you leave it to rest for?
0:41:24 > 0:41:27- For about half an hour.- I had that ready for you to carve it up with.
0:41:27 > 0:41:30- A serrated knife.- That's very kind. I'll put the gravy on there.
0:41:30 > 0:41:33I think it needs a little bit of greenery, I think, we want in there.
0:41:33 > 0:41:36You better come on over. I've got some greenery for you.
0:41:36 > 0:41:37- We'll use this.- What have you...?
0:41:37 > 0:41:41- No, no. James.- That's what you did to me.- Get out of here.
0:41:41 > 0:41:44I didn't do that to you, off you go.
0:41:44 > 0:41:47- Get out of here! A bit of watercress. - It looks better like that.
0:41:47 > 0:41:49Gentleman, my life is in your hands.
0:41:49 > 0:41:52OK, it does look good. It looks great.
0:41:52 > 0:41:55That's the starter, it looks good.
0:41:55 > 0:41:58As we all know, it's not all about the looks,
0:41:58 > 0:42:00it's about the taste, you see.
0:42:00 > 0:42:02Some people have looks and no taste!
0:42:03 > 0:42:08I'll definitely go for the ends because that's where it is dry.
0:42:08 > 0:42:10I've got sinew.
0:42:10 > 0:42:12There's no sinew in turkey, it falls apart.
0:42:12 > 0:42:15It's either that or the wart that was on it earlier.
0:42:15 > 0:42:17- I'll have that.- You can do that.
0:42:17 > 0:42:19I really hope that, Nathan, you are going to be inspired.
0:42:19 > 0:42:23- I'll be cooking fish for New Year's Day.- Yeah.
0:42:23 > 0:42:25The black pudding's all right.
0:42:25 > 0:42:26Get out of here!
0:42:29 > 0:42:32- Do you want a drink with that, mate?- It's...
0:42:32 > 0:42:35Every day I decide if Brian Turner's turkey recipe should go
0:42:35 > 0:42:38in our Christmas kitchen book, or in our bin.
0:42:38 > 0:42:40So far we've got about a pamphlet, at the moment,
0:42:40 > 0:42:42for Brian Turner's turkey book.
0:42:42 > 0:42:44Two recipes are in the book.
0:42:44 > 0:42:47Should this one go in there?
0:42:47 > 0:42:51I'm actually pretty positive about this.
0:42:51 > 0:42:54- Really?- I tell you, and he can sing, an all.
0:42:54 > 0:42:57Nathan? I can see you've got a bit rolling around your mouth.
0:42:57 > 0:42:58I'm just getting there.
0:42:58 > 0:43:01- It's very, very good.- Excuse me...
0:43:01 > 0:43:03Is it going to be in your new book, though?
0:43:03 > 0:43:05Well, mine's a fish book.
0:43:05 > 0:43:08That's out of order.
0:43:08 > 0:43:11With this being the last show, I'd like to keep with tradition.
0:43:12 > 0:43:14And throw it in the bin.
0:43:14 > 0:43:15ALL GROAN
0:43:15 > 0:43:17Please try the black pudding.
0:43:17 > 0:43:19I hope you have a happy Christmas.
0:43:19 > 0:43:23That's all from us today, on Christmas Kitchen. Thanks to Nathan, Gareth...
0:43:23 > 0:43:26Good luck with the tour in the new year and, of course,
0:43:26 > 0:43:27Ken Hom for letting us into his house.
0:43:27 > 0:43:29And the brilliant Brian Turner!
0:43:29 > 0:43:31TURKEY GOBBLES
0:43:31 > 0:43:33All of today's recipes are on our website,
0:43:33 > 0:43:36go to bbc.co.uk/christmaskitchen
0:43:36 > 0:43:39There are special editions of Saturday Kitchen and Best Bites
0:43:39 > 0:43:42to keep you going and satisfy your appetite until the new year.
0:43:42 > 0:43:45That's all from us today. Have a great Christmas. Bye for now.
0:43:45 > 0:43:48Enjoy your turkey! Whenever you have it!