:00:10. > :00:14.Get ready for a festive 45 minutes of great food served piping hot from
:00:15. > :00:33.our Christmas kitchen. Hello and welcome to the show.
:00:34. > :00:40.Coming up, Matthew Ford invites us round to see what is on his menu but
:00:41. > :00:45.this time of year. A Christmas pudding souffle. And we dip into the
:00:46. > :00:53.archives to revisit Nigella making some jam and chutney. And the Welsh
:00:54. > :00:58.chef who is the toast of Primrose Hill mob Bryn Williams. And the man
:00:59. > :01:07.we just cannot seem to get rid of, Brian Turner! My special guest is
:01:08. > :01:15.the Hotel Inspector trying to create the perfect Christmas in her own
:01:16. > :01:22.show. It is the. Christmas is a busy time for you? It is. I have got two
:01:23. > :01:30.kids and I am working and my husband works about 90 hours a week. In the
:01:31. > :01:38.bakery. What are you going to make for us? It is a seasonal dish of
:01:39. > :01:43.chestnut soup. A lot of flavour. And these are hand dived scallops? They
:01:44. > :01:53.are plucked from the bottom of the sea bed. A great treat. It is a bit
:01:54. > :01:56.of a luxury. Brian, you are here again to try to convince everyone
:01:57. > :02:04.that we should all been eating turkey. Well the turkey dish is one
:02:05. > :02:14.that you would really eat before Christmas or during the year. It is
:02:15. > :02:21.turkey fillets with some Parma ham. It is a classic dish. I am not sure
:02:22. > :02:27.about that one. You will have to convince me! Well now we are going
:02:28. > :02:35.to do this deep-fried soft-boiled eggs with some wild mushrooms and
:02:36. > :02:42.truffle mayonnaise. Christmas is a busy time of the year. You could
:02:43. > :02:44.make this in advance. The key to it is the boiled egg.
:02:45. > :02:50.make this in advance. The key to it You take some vinegar and a pinch of
:02:51. > :03:01.salt and then you put in the eggs. Three medium-sized egg. Ice-cold
:03:02. > :03:08.water, five and a half minutes. We serve that with brioche and wild
:03:09. > :03:15.mushrooms. Next year looks busy for you as well with everything you have
:03:16. > :03:20.been doing. Yes I have been filming another Hotel Inspector and that has
:03:21. > :03:29.been such fun. You still find it as fun as it always has been? I do love
:03:30. > :03:37.it, I enjoy every single minute. I am still amazed there are still more
:03:38. > :03:41.hapless hoteliers for me to help! What is the problem? I always find
:03:42. > :03:48.if you have got a good shower and nice hellos, you're halfway there.
:03:49. > :03:55.Quite a lot of the hoteliers I talk to have even got those basics wrong.
:03:56. > :04:01.I refuse now to stay anywhere that does not have a mattress protector.
:04:02. > :04:08.A budget help -- hotel in particular, you want to make sure
:04:09. > :04:12.that your bed is clean. A lot of places do not even manage that, not
:04:13. > :04:21.even a hot Ratcliff. That is the key. I like proper ingredients. I
:04:22. > :04:27.like it to be organic where possible. Well you certainly have
:04:28. > :04:32.got experience from it. Watching the series, it did not really point out
:04:33. > :04:38.way you come from in the hotel industry. My grandfather is credited
:04:39. > :04:44.with reinventing British hotels after the Second World War.
:04:45. > :04:52.Trusthouse Forte had about 800 hotels at the peak. So he did lead
:04:53. > :04:57.the way. So I think I have got a bit of a pedigree. And you're using your
:04:58. > :05:07.experience for this new show on BBC Two? So my Christmas show is about
:05:08. > :05:14.busy mothers, and usually it is mothers, that you can make
:05:15. > :05:19.everything look great without half killing yourself. Everyone is so
:05:20. > :05:23.pressured at this time of year and there are also the school plays and
:05:24. > :05:28.all the presents to buy and cards to send. You end up completely
:05:29. > :05:34.frazzled. Hopefully this is showing that you can have some fun as well.
:05:35. > :05:41.So it is a bit of everything. Is it the entire Christmas, all the way
:05:42. > :05:45.through? I have got some items from professionals, people who do it
:05:46. > :05:52.better than anyone else. I think with my hotel background I lay a
:05:53. > :05:59.pretty good table. But I had help wrapping presents, doing the table
:06:00. > :06:03.centrepiece, lighting. I have wrapped it up a gear and really
:06:04. > :06:09.enjoyed it. Well we can see a little bit, a clip to show you. This will
:06:10. > :06:17.be useful for Brian! Wrapping up bottles. I love Christmas and I am
:06:18. > :06:20.obsessed with wrapping and you live the Queen.
:06:21. > :06:27.Something that we all dread, the bottle.
:06:28. > :06:32.I am grabbing on to the bottle so that it does not move. We need to
:06:33. > :06:38.keep pulling it up all the time to get a bit of tension. You have got
:06:39. > :06:56.to be quite brutal. With cellophane you can give it a good type. -- tug.
:06:57. > :07:02.I do need some more practice! I have somebody in my office who does it!
:07:03. > :07:06.You invited them into your home as well, that is quite brave. I did
:07:07. > :07:14.have to search might conscience about that. Ultimately I suppose
:07:15. > :07:19.that it is real. I had a couple of days rushing around for the camera
:07:20. > :07:24.crew came in trying to make the house look nice and tidying things
:07:25. > :07:29.away. It was a good way to start Christmas. These eggs are now done.
:07:30. > :07:35.You could easily make these before Christmas. Just fine some mushrooms
:07:36. > :07:42.and a little bit of stock. And we are going to make some mayonnaise
:07:43. > :07:48.using this rapeseed oil. It is fantastic stuff. Some egg yolks and
:07:49. > :07:56.some mustard and vinegar all going in there. It will begin to get
:07:57. > :08:02.bigger. I have got some truffle. You can use truffle oil or truffle
:08:03. > :08:14.essence just to give it a lift. But I have got a bit of truffle left
:08:15. > :08:20.over. Very Christmas like. Now in January we have got a new programme
:08:21. > :08:27.coming out, on the 19th of December. On BBC Two. And then January,
:08:28. > :08:32.something else as well? I have just filmed the last Hotel Inspector and
:08:33. > :08:39.that comes out in spring. So life is busy. I love it. It is a really good
:08:40. > :08:45.combination. I managed to work it run the family. And in this series
:08:46. > :08:51.of the Hotel Inspector you go back to see some people again. Yes it is
:08:52. > :08:57.interesting. I enjoyed it more than I expected. It is such fun going
:08:58. > :09:03.round the country and seeing different bits. I am so London based
:09:04. > :09:12.otherwise. And it is interesting how different things are now when you
:09:13. > :09:20.get outside the M25. Well hopefully they might put this dish on the menu
:09:21. > :09:26.in those hotels. We have got some toasted brioche which is wonderful.
:09:27. > :09:35.Wild mushrooms. Brian would do this with button mushrooms. And then
:09:36. > :09:41.there's truffle. The fresh truffle. You can actually buy these now from
:09:42. > :09:46.supermarkets. But just supplement it with a bit of truffle oil. A bit of
:09:47. > :09:57.salt and pepper. This is also great with smoke salmon. The eggs have
:09:58. > :10:03.just been soft-boiled. Just like that. The idea is when you break
:10:04. > :10:08.into it there is a nice liquid centre. And then some of this over
:10:09. > :10:16.the top. And this is the truffle mayonnaise. When I look at the Hotel
:10:17. > :10:22.Inspector I always find it is personal decor that lets the hotels
:10:23. > :10:31.down. I think it is a bit unfair to judge people's personal taste. I am
:10:32. > :10:37.not a Martha Stewart. I do not think everything should be pale or match
:10:38. > :10:42.perfectly. But people's personal space is different from public,
:10:43. > :10:49.commercial spaces. And hoteliers have to realise that. Well we look
:10:50. > :10:55.forward to those programmes. Especially the one on the 19th of
:10:56. > :11:02.this month. I will break up these eggs. You want to time them at five
:11:03. > :11:06.and a half minutes. You can see that they are lovely and soft in the
:11:07. > :11:12.centre. And that creates a nice dressing as well. You can get your
:11:13. > :11:26.husband to make the brioche. Happy with that? The turkey coming up! We
:11:27. > :11:33.have been looking in to the home of great British menu judge Matthew. He
:11:34. > :11:46.is showing us how to make a Christmas souffle.
:11:47. > :11:53.When it comes to Christmas I am traditional. I love carol services
:11:54. > :12:03.and midnight mass. Mistletoe and crackers. And I loved roast turkey,
:12:04. > :12:10.that smell of caramel and richness. I love the smell of Christmas
:12:11. > :12:15.pudding, the spice and the fruit. The wonderful sense of warmth and
:12:16. > :12:21.comfort. I have got just the recipe. Let us go into the kitchen.
:12:22. > :12:31.You know the problem, at the end of Christmas lunch or dinner you cannot
:12:32. > :12:36.face another mouthful and someone brings on the Christmas pudding
:12:37. > :12:43.flaming in brandy. You think oh golly, I just cannot face it. By
:12:44. > :12:50.turning it into a souffle you get all of the flavours, all the fruit,
:12:51. > :13:01.the nuts and spices. But just reduced to a beautiful airy desert.
:13:02. > :13:08.First off, we always have brandy butter with Christmas pudding. But
:13:09. > :13:18.even better is rum butter. I have gone and bought some. Any left over
:13:19. > :13:26.is for the chef. The essential thing of making rum butter ice cream is
:13:27. > :13:35.the ice cream part. I just put in two egg yolks like that. I will just
:13:36. > :13:49.them both together. -- bland those together. What is ice cream without
:13:50. > :13:58.cream? And so, in we go. Keep on beating. Or in the cream. -- pour
:13:59. > :14:05.the cream. There is something mesmerising about good cream. That
:14:06. > :14:16.is thickening up. Now, I will add a splash of milk. That will help to
:14:17. > :14:21.lighten it up. We whisked that. And that is ready to be put into the ice
:14:22. > :14:30.cream machine and be churned until it is light and fluffy. Add now for
:14:31. > :14:37.the clever bit. Let's put the milk over here to heat up. The next thing
:14:38. > :14:48.to do is to tip the Christmas pudding into the food processor. I
:14:49. > :15:02.am now going to add the cakes. -- egg yolks. It is becoming a lighter
:15:03. > :15:11.mixture. I will put in the remainder of the eggs. The smell. It is all of
:15:12. > :15:14.Christmas. You do not need to eat it, really. Now, this is the tricky
:15:15. > :15:33.bit. Let's have a taste of that. That is
:15:34. > :15:45.so delicious. The next stage is to beat the eggs. Using a big whisked,
:15:46. > :15:54.whisk like that. It is coming on beautifully well. Now, we are ready
:15:55. > :16:02.for the final folding. We put in one third. You turn it over. The idea is
:16:03. > :16:08.to incorporate as much of the air as possible. You do not want to beat it
:16:09. > :16:15.out. Be gentle about it. It takes a little time. What else are you going
:16:16. > :16:20.to do on Christmas Day? People seem to be afraid of making souffle, but
:16:21. > :16:26.I cannot think why. It is very simple. If it tastes as good as it
:16:27. > :16:31.looks and smells, anybody who eats it on Christmas Day will have a
:16:32. > :16:48.memory for the rest of their lives. It is ready for the oven, 190
:16:49. > :16:56.Celsius, gas mark five. Bon voyage. That is magnificent. I am gobsmacked
:16:57. > :17:00.how lovely that is. Dusting of icing sugar over the top. What is
:17:01. > :17:13.Christmas pudding without brandy butter, or, even better, rum butter,
:17:14. > :17:20.particularly in ice cream form? It has that sort of light airiness in
:17:21. > :17:25.the souffle. It has an almost cakes like texture from the pudding. There
:17:26. > :17:29.is the melting sweetness of the rum butter. It is just about the most
:17:30. > :17:40.beautiful thing I have eaten in a long time. Let's have just a little
:17:41. > :17:46.bit more. And a very happy Christmas to you all.
:17:47. > :17:56.Souffle, very brave. He seems happy. I think it is to add venture a song
:17:57. > :18:04.Christmas Day, but if you have any spare, use it a couple of days
:18:05. > :18:09.afterwards -- to an adventurous. Brian Turner will try to convince us
:18:10. > :18:14.that Turkey tastes better than it looks in the great Turkey challenge.
:18:15. > :18:22.He will cook a seasonal soup. For that, festive favourites. My
:18:23. > :18:27.Christmas tip is to never be too ambitious. In other words, cook only
:18:28. > :18:35.dishes you really know and you are confident about. And have fun. One
:18:36. > :18:39.of the biggest problems with people at Christmas is they panic and start
:18:40. > :18:42.to do something they have not done before, trying to be like a
:18:43. > :18:50.restaurant. They get too stressed out. Chill out, have a great time.
:18:51. > :18:55.The problem is you spend so much time in the kitchen cooking far too
:18:56. > :19:01.much should and complicated food. Keep it simple with a side of smoked
:19:02. > :19:08.salmon, slicing it, with bread, scrambled eggs, and a really nice to
:19:09. > :19:12.roast -- nice roast dinner. I think roast duck is the most delicious
:19:13. > :19:18.thing on Christmas Day. If you want a red wine that goes with Turkey and
:19:19. > :19:25.roast salmon, might tip would be Pinot Noir. On a budget, go to
:19:26. > :19:31.Chile, then go to New Zealand, and if you want to splash out, go to
:19:32. > :19:39.Burgundy in France. And now it is time for Christmas cheer. I am
:19:40. > :19:47.making a simple soup. Parsnips with chestnuts and scallops. A bit of
:19:48. > :19:55.luxury. We will do a classic soup. Normally, you would use onions, but
:19:56. > :20:01.this time, leek. You could roast off the parsnips if you wanted that
:20:02. > :20:13.roasted flavour. At the chestnuts. -- add. We are peeling them, but you
:20:14. > :20:18.can deep-fried the peelings. As you said before, this dish, you could
:20:19. > :20:22.start it off way before, a couple of days before Christmas, have the soup
:20:23. > :20:29.ready and serve it for Christmas Day. Christmas Day, I am with Brian
:20:30. > :20:33.Turner, as less work as possible on Christmas Day. It is about having
:20:34. > :20:39.things ready. People try to do too much. They do not prepare enough. Do
:20:40. > :20:50.the soup the day before, do your Turkey, whatever you're doing, on
:20:51. > :20:56.the actual day, and that is enough. If you wanted, you could roast of
:20:57. > :21:01.the parsnips now. They are fantastic at this time of year with Sherry, if
:21:02. > :21:15.you pour that over the top. I would not peel them. Scrap them down. --
:21:16. > :21:22.scrub. If you roast them, honey, soya sauce, and chopped rosemary is
:21:23. > :21:33.really nice. Now we will add the chestnuts. These are obtained. They
:21:34. > :21:46.are already cooked. They have that roasted smell. They are inside 18 in
:21:47. > :21:52.a bag. You can get them sous-vide. They are a lovely flavour. It is a
:21:53. > :21:59.lot of work. This is a simple recipe. Chicken stock. You can use
:22:00. > :22:10.vegetable stock, but if you use that, it is too sweet. Scallops. You
:22:11. > :22:14.have the rounded shell and the fact shell. Take the flat shell and I
:22:15. > :22:21.like to use a table knife rather than a chef's knife, so you do not
:22:22. > :22:27.damage it too much. Put the knife along the flat shell to open them.
:22:28. > :22:33.Beautiful. Imagine the soup has come to the boil, you simmer it for 20
:22:34. > :22:38.minutes. It is a busy time of year for you. One of the first Christmas
:22:39. > :22:44.is your restaurant has been open throughout the season. We normally
:22:45. > :22:49.close around Christmas but we are closing for three weeks in January.
:22:50. > :23:01.We are refurbishing with a new kitchen and new toys for the chefs!
:23:02. > :23:05.We are changing some of the restaurant and closing for three
:23:06. > :23:13.weeks, which is why we are open for that length of time. Do you have
:23:14. > :23:20.turkey the menu? Not in the restaurant. I have it at home
:23:21. > :23:29.sometimes. I can take it or leave it. I will put this on now. If it is
:23:30. > :23:33.cooked properly, I will eat it. If it has been placed in the oven for
:23:34. > :23:39.three hours, taken out and served, I cannot do with that. It needs to be
:23:40. > :23:44.cooked more. That is the problem, many people do not cook it correct
:23:45. > :23:51.Lee, they'd try it out. Being a professional chef, and you are
:23:52. > :23:56.learning to be a great chef! It would always be perfect in your
:23:57. > :23:59.house. I did it one year for the family and took the legs off. I
:24:00. > :24:07.cooked the Crown and she went mental, she did not enjoy it. She
:24:08. > :24:13.thought, where is the turkey? I chopped it up and she was not too
:24:14. > :24:23.happy so that was the first and last time I did Turkey in my house. We
:24:24. > :24:29.pass this. As professional chefs we like to pass things. There is no
:24:30. > :24:34.cream in this. The parsnips, the starch is thick enough to thicken
:24:35. > :24:42.the soup. The chestnuts give it colour. And also thickness. And then
:24:43. > :24:55.put it in the fridge, a couple of days in advance, and then breach --
:24:56. > :25:01.bring it out. Turkey soup always tastes better a view days later.
:25:02. > :25:08.Open the scallops and cut them in half. I will see the scallops. You
:25:09. > :25:15.do not have to cook them all the way through because we will serve them
:25:16. > :25:20.in a bowl with the nice hot soup. If the soup is a little bit thick, add
:25:21. > :25:35.some stock. This will not discolour? The chestnuts will make
:25:36. > :25:41.it go brown. I mentioned the restaurant is busy. You have your
:25:42. > :25:47.second book out also. This recipe is about vegetables, about showing what
:25:48. > :25:52.you can do with vegetables rather than boiling, steaming and roasting.
:25:53. > :25:58.It was highlighting what else you could do with different vegetables.
:25:59. > :26:08.Any other soup if people do not like parsnips and chestnuts? Like Alex
:26:09. > :26:13.Polizzi! It is a setup. It is nice that you do research when you come
:26:14. > :26:34.on the programme! Parmesan soup goes well with the scallops. Keep things
:26:35. > :26:44.seasonal. Butternut squash? I would. That looks lovely. It looks bouncy.
:26:45. > :26:49.Just the soup on its own, wonderful. We have kept chestnuts back and we
:26:50. > :26:59.are going to great them. That gives texture. I say to my daughter, she
:27:00. > :27:06.has two try everything. Chestnuts, when you find them, you can find
:27:07. > :27:14.them in a tin. You can sometimes have a puree. But do not buy a sweet
:27:15. > :27:20.one. You have not put into much. With a big meal after, that is a
:27:21. > :27:30.nice start. There is no cream. Lots of flavour. What makes it is the
:27:31. > :27:36.scallops. And not the parsnips! You cook game in the restaurant. This
:27:37. > :27:40.would be fantastic with pheasant. Roast chestnuts with game birds,
:27:41. > :27:43.lovely. Do not overcooked the scallops because when you pour in
:27:44. > :27:50.the hot soup, they will keep on cooking. Do you think people get
:27:51. > :27:55.frightened about cooking scallops? Do not overcooked them, that is the
:27:56. > :28:03.key to it. Converted with past its? No. Wait for the next bit. Brian
:28:04. > :28:08.Turner is continuing with his quest to make turkey tasty. First, we will
:28:09. > :28:26.pay a visit to Nigella. Something so comforting about
:28:27. > :28:30.reading old cookery books, especially these, this is my stash
:28:31. > :28:35.of chutney and jelly and pickling and preserving books. This one,
:28:36. > :28:42.let's preserve it, is a fantastic title. I'd bought it at a
:28:43. > :28:47.second-hand book shop in Cornwall, ages ago. It is almost as old as me
:28:48. > :28:55.and cost 28 shillings at the time will stop preserving is cosy. Things
:28:56. > :28:59.in jars and cans. At this time of year particularly, the idea of
:29:00. > :29:06.filling up shelves and hunkering down, it makes you feel warmer and
:29:07. > :29:10.safer. And also chutneys and jellies do a double duty, making great
:29:11. > :29:23.presence and they are imperative for leftovers. If you have not had a
:29:24. > :29:28.leftover turkey turkey sandwich without my jelly. Put them in the
:29:29. > :29:35.process and you are away. without my jelly. Put them in the
:29:36. > :29:40.Beautiful. Right, you need jam sugar for this, that makes it easy. Jam
:29:41. > :29:52.sugar is sugar that has pectin added. Look at that snowy mountain.
:29:53. > :30:05.Otherwise, it is so much work. On top of the sugar, cider vinegar.
:30:06. > :30:16.I want the sugar to dissolve into the vinegar but it is important not
:30:17. > :30:27.to stir it. Because the jelly should be clear. And now time to add this
:30:28. > :30:33.incredible Christmas confetti. The colour seeps into the vinegar so you
:30:34. > :30:43.end up with a coral jelly flecked with fiery crimson. Turn up the heat
:30:44. > :30:49.because this needs to come to a volcanic boil for about ten
:30:50. > :30:58.minutes. Take a look at it every now and again because I do not want it
:30:59. > :31:07.to boil over. This is really hot stuff. I am just
:31:08. > :31:13.going to let it cool a little bit. As it cools those beautiful flecks
:31:14. > :31:22.of pepper will just disburse evenly. I do not trust myself to
:31:23. > :31:39.poor neatly. So I am going to use the label to put it into these jars.
:31:40. > :31:47.-- ladle. It does double duty, it is a Christmas gift that you want to
:31:48. > :31:50.give or indeed receive. But you have two keep some back because for me it
:31:51. > :32:11.is compulsory with Christmas leftovers. This should keep the home
:32:12. > :32:16.fires burning over Christmas. There are some pickles that I have
:32:17. > :32:23.to have in the store cupboard all year round, but some just say
:32:24. > :32:28.Christmas. For many years I had a godfather who would send me some
:32:29. > :32:33.crystallised ginger for Christmas. I use to think what kind of present is
:32:34. > :32:39.that? But when I got a bit older I thought that I could use it in
:32:40. > :32:44.cooking and I started to use it in my chutney. And now it just makes
:32:45. > :32:51.Christmas and it is straightforward to make. Peel and chop cooking
:32:52. > :32:59.apples, beetroot and red onion. Great in some fresh ginger and chop
:33:00. > :33:06.up some crystallised ginger as well. The peppery warmth of the ginger
:33:07. > :33:12.does counter the get the sweet as of the beetroot and shop less of the
:33:13. > :33:18.Apple. It makes the perfect chutney. Sprinkle in some soft brown sugar,
:33:19. > :33:25.some salt and ground allspice. For over some red wine vinegar and then
:33:26. > :33:31.turn the heat on and let it come to a boil. Let it bubble for about an
:33:32. > :33:38.hour and then most of it will be mushy but you will have some chunks
:33:39. > :33:51.of beetroot. Then just pour it into your sterilised pop. There should be
:33:52. > :33:57.enough for about six. - pots. Over Christmas three quarters of you
:33:58. > :34:03.will serve turkey on Christmas Day. The rest of us are highly
:34:04. > :34:15.intelligent! Brian Turner has got another turkey recipe to tempt us in
:34:16. > :34:24.his turkey challenge! The second jumper on the list as well! What are
:34:25. > :34:33.we going to do? These turkey dishes are not all for Christmas Day. This
:34:34. > :34:40.one is definitely not. You can buy these, this is quite a large turkey
:34:41. > :34:49.breast, I have to say. It has got rings like a piece of wood!
:34:50. > :35:04.Underneath, it has got this lovely visit. -- fillet. You can put that
:35:05. > :35:18.aside to use on another occasion. Is it because it is tougher at that
:35:19. > :35:23.bit? ! Yes, chef! Make these nice and thin but please do not attack
:35:24. > :35:36.them. Respect the meat, if you would. I have got some ready. Just
:35:37. > :35:46.respect the food! I have got some that we have already done. So we are
:35:47. > :35:57.ready to go. Sage is quite strong. So we just put one leaf. We want to
:35:58. > :36:04.use that to add flavour. He once to mask the flavour! It is
:36:05. > :36:13.saltimbocca, you have to use Sage for that! It is that classic Italian
:36:14. > :36:39.dish. That goes on there. Then we need this wonderful prosciutto.
:36:40. > :36:54.Alex, tell us how to pronounce that. In the meantime you can get that
:36:55. > :36:59.letters ready. -- lettuce. A bit of all in here. It cooks quickly and
:37:00. > :37:10.then we put a cocktail stick through. And then it goes into the
:37:11. > :37:17.pan. This really is a family dish. You would have this in the lead up
:37:18. > :37:23.to Christmas? These days you can buy just the breast. Butchers are very
:37:24. > :37:29.good these days and they want to help you. There is no reason why you
:37:30. > :37:37.could not have a stuffed leg coming up to Christmas. I tried that. I
:37:38. > :37:44.like turkey if it is cooked properly. The chefs now, they pan
:37:45. > :37:49.the turkey -based agreed to order. My problem is when it is cooked for
:37:50. > :37:56.three and four hours. That is my issue. Why is it so big? Do people
:37:57. > :38:03.buy turkey other than at Christmas? I rest my case. They come into
:38:04. > :38:10.season over Christmas. Just traditionally. But it is not
:38:11. > :38:17.traditional, really. It is American. It is not. King George VI said we
:38:18. > :38:28.should have turkey at Christmas in this country. Just smell that. It
:38:29. > :38:39.smells wonderful. It smells of prosciutto! A little bit of thought.
:38:40. > :38:46.A bit of pepper. How are we doing with the salad dressing? What do you
:38:47. > :38:54.want in that? There is some mustard there and some sherry vinegar. Some
:38:55. > :39:00.lemon juice as well. Even in my Italian family we always had turkey
:39:01. > :39:09.at Christmas. It was so big, two or three people had to carry it in!
:39:10. > :39:22.Just words that out weekly. With a bit of white wine. -- just print
:39:23. > :39:28.that out quickly. I suddenly feel as if I am a cousin of Alex! I am
:39:29. > :39:38.depending on you. A bit of chicken stock. Why not turkey stock? I think
:39:39. > :39:44.chicken stock is good in many dishes. It is neutral and it takes
:39:45. > :39:50.the flavour of what you are actually cooking. A squeeze of lemon juice
:39:51. > :39:56.and then just reduce it down. I am desperate to start of this turkey
:39:57. > :40:06.challenge pretty well. It did not go my way yesterday. You leave that to
:40:07. > :40:12.rest? Not necessarily! When you first came down to London in 1822,
:40:13. > :40:19.did you think you would be stood here wearing a turkey jumper?
:40:20. > :40:36.Probably not! But I am proud to wear this. It is turkey time. I picked
:40:37. > :40:46.them! Just put some butter in. It gives it a lovely shine. And it will
:40:47. > :40:55.thicken up. I like it to be made without flour. So pan-fried those.
:40:56. > :41:08.Take them out and put in some white wine and chicken stock, reduce it.
:41:09. > :41:17.Look at the shine that that has got. That is what you want. And you can
:41:18. > :41:26.boil it when it has got butter in? I do have talent! I will get you a
:41:27. > :41:32.spoon. That is extremely kind. Put a bit of salad in the middle. Is this
:41:33. > :41:42.what you would have at Christmas? Absolutely. Boxing Day, New Year's
:41:43. > :41:46.Day, any day you can think of! I will just have a quick taste. Just
:41:47. > :41:57.thinking about the lemon juice. That is key to it? It just lifts it. I
:41:58. > :42:08.know what you're going to say, you want another dish for the salad. It
:42:09. > :42:14.looks spectacular. Do you leave the cocktail sticks in? I do. Normally I
:42:15. > :42:21.am serving the two adults who are mature and know what to do! But if
:42:22. > :42:27.you have got time you can let it sit for a while and then take out the
:42:28. > :42:35.cocktail sticks. But you can get round that. I think that is a dish
:42:36. > :42:47.and a half. Turkey saltimbocca. It smells fantastic. And it looks
:42:48. > :42:59.lovely. It has gone quiet. That is a good sign. It tastes of Reagan. --
:43:00. > :43:05.they can. It is not bad. I would not know that it was turkey. If you
:43:06. > :43:15.close your eyes, are you enjoying it? Marvellous. The turkey is just
:43:16. > :43:23.cooked. Now we need to decide if this is where the of going into the
:43:24. > :43:30.Christmas recipe book. Or if it is not good enough it goes into the
:43:31. > :43:42.bin. Thumbs up for me. It has got to go in. I will put it in! Then I
:43:43. > :43:52.changed my mind! That is all from us today. Thank you to the guest. All
:43:53. > :44:00.of the recipes from today are on the website. That one is on there if you
:44:01. > :44:04.really want it! See you again soon. Goodbye for now.