:00:00. > :00:08.If you want some festive food and fun, you're in the perfect place,
:00:09. > :00:26.this is Christmas Kitchen. Hello and welcome to the show.
:00:27. > :00:32.Coming up today, we have that dodgy music playing, it's Masterchef, John
:00:33. > :00:37.Torode, he cooks us an exclusive festive feast, pork with Christmas
:00:38. > :00:46.polenta. We crack open a Christmas treat from Nigella. With me is is
:00:47. > :00:51.the head chef of one of London's finest restaurants Wolseley,
:00:52. > :00:55.Lawrence Keogh. Next to him is the spirit of Christmas himself, Brian
:00:56. > :01:01.Turner. Our special guest today is one of the most recognisable faces
:01:02. > :01:05.on TV as part of the comedy duo Armstrong and Miller and the star of
:01:06. > :01:10.Death in Paradise. It's Ben Miller. Christmas shopping, have you
:01:11. > :01:14.started? I haven't started. I hope it will magically appear. It
:01:15. > :01:20.doesn't. We will talk to you later as well. Lawrence, what are you
:01:21. > :01:27.cooking? A flourless St Clements cake with a mulled wine syrup and
:01:28. > :01:34.cranberries. Boiled orange cake? Glutton free. A nice cake. Lovely
:01:35. > :01:39.cake to do. You looked at Brian when you said "not too bloated" that is a
:01:40. > :01:50.bit unfair. You are on a quest to prove to me and to 25% of the nation
:01:51. > :02:06.that turkey is tasty? It's perfect. Today's day is a classic. From
:02:07. > :02:12.Frederick holstein. It's beautiful. It was really lovely in rehearsals.
:02:13. > :02:16.He covered the turkey with a fried egg. That is what he has done. Over
:02:17. > :02:21.here we have beef bourgignon, with I is perfect for Christmas as well.
:02:22. > :02:28.You mentioned you in the West End. I am. Congratulations new play. The
:02:29. > :02:32.Duck House. Opened two nights ago. We had our press night. BBC News
:02:33. > :02:38.will be there. It will be on the news at 6.00pm because MPs have
:02:39. > :02:44.awarded themselves a big pay rise, or about to. Yes. 11% pay rise. It's
:02:45. > :02:47.topical, isn't it? It has suddenly become topical. You mention it's
:02:48. > :02:54.about MPs. What is the storyline of it? You remember the expense scandal
:02:55. > :03:01.in 2009. There were crazy claims, most famously Sir Peter Vickers
:03:02. > :03:09.claimed for a duck house on expenses. I'm sure we are all very
:03:10. > :03:14.glad he wasn't making do... Thank goodness he didn't claim for a
:03:15. > :03:18.turkey house. It would need to be bigger than a duck house. A turkey
:03:19. > :03:25.house we would have been happy with. We love turkey. A duck house we
:03:26. > :03:29.aren't too sure about it. It's a farce really set against the back
:03:30. > :03:34.drop of the expenses scandal. It uses it as a springboard to get into
:03:35. > :03:38.the silly comedy really about claiming all kinds of ridiculous
:03:39. > :03:45.things. Part do you play? A Labour MP who is about to lose his seat. He
:03:46. > :03:50.will jump ship to the Tories. The expense scandal breaks and he
:03:51. > :03:55.suddenly realises that he has claimed for all the things that the
:03:56. > :04:04.other MPs have claimed for. He has a massage chair, a glittery loo seat.
:04:05. > :04:09.There was a glittery loo seat? There absolutely was. He is trying to hide
:04:10. > :04:14.all this from one of the Tory big wigs who is coming round to make
:04:15. > :04:19.sure he is squeaky clean and ready to present to the public. He is
:04:20. > :04:25.trying to hide all this stuff. In the second-half he has flipped
:04:26. > :04:29.houses. Which was another part of the expenses scandal where MPs were
:04:30. > :04:33.claiming that their second home was their main home so they could maybe
:04:34. > :04:39.switch the expenses between two properties. It's very fast-paced.
:04:40. > :04:44.It's ridiculously fast paced. I can eat as much as I want to do. I get
:04:45. > :04:52.to run it off every night. Fantastic. You say it was a farce,
:04:53. > :04:57.it sounds like a documentary? It was a farce to begin with. A reflection
:04:58. > :05:01.of what is going on, isn't it? You are absolutely right. The situation
:05:02. > :05:07.itself was so bizarre. Some of the claims were so strange. The Douglas
:05:08. > :05:15.Hogg claiming for a moat, someone to clean his moat. We were relieved he
:05:16. > :05:23.didn't have a dirty moat. The guys behind it are the guys who write
:05:24. > :05:28.Mock the Week... Yes. It's never end jokes. It's very, very fast. The
:05:29. > :05:32.first half of the play I guess is lots of jokes about the expense
:05:33. > :05:39.scandal. The second-half becomes this kind of... It develops into a
:05:40. > :05:43.crazy farce people are running in and out of bedroom doors and all
:05:44. > :05:49.kinds of silly stuff. The theatre is not new to you. It's where you cut
:05:50. > :05:54.your teeth as an actor? Alexander Armstrong our first shows, we do,
:05:55. > :05:59.after the main show in a fringe theatre had finished, we would do a
:06:00. > :06:07.late-night show on the same set. We used to do them at pub theatres
:06:08. > :06:11.generally. Brilliant, brilliant fun. I would be performing on a
:06:12. > :06:18.completely different set. Weren't you training for quantum physics?
:06:19. > :06:24.Originally. That was what... I was doing a PhD in physics at
:06:25. > :06:31.university. I kind of... I kind of left that by the way side fairly
:06:32. > :06:35.quickly once I realised... This is beef bourgignon, really good wine,
:06:36. > :06:41.obviously. That goes in there. Really good wine. Really good?
:06:42. > :06:52.Burgundy in there. Burgundy. Brandy in there, in goes the chicken stock.
:06:53. > :06:56.We have bouquet garny. We know you from Death in Paradise? Yes the TV
:06:57. > :07:00.detective. Back in January? I'm leaving during this series. I have
:07:01. > :07:07.had a good run, I have to say, James. I'm not surprised getting a
:07:08. > :07:11.script like that. Why would you leave the Caribbean? How long did
:07:12. > :07:17.you spend out there? Over 12 months, I suppose. I did three series. Each
:07:18. > :07:21.series was six months. I went back for a month this year. I really,
:07:22. > :07:26.really got to know and love that island. Very strange to know another
:07:27. > :07:35.place that is really quite a rare place to travel to. Where was it?
:07:36. > :07:42.Guadalupe. A string of Caribbean islands, in the middle, in the break
:07:43. > :07:49.between the, you know, in the Antillies there. On the break
:07:50. > :07:53.between the Windwood islands. It's in the shape of the butterfly. There
:07:54. > :07:58.are five or six islands. The two main one that is form the wings of
:07:59. > :08:06.the butterfly, there is a big city, and the other is volcanic Rain
:08:07. > :08:10.Forest. We have a clip here. This chap Roberts, he arranged today's
:08:11. > :08:19.meeting with his secretary, didn't he? That is right. Who rings up to
:08:20. > :08:25.make an appointment to commit murder? Maybe when he came here he
:08:26. > :08:34.didn't intend to kill him. They could have argued. Let's get the
:08:35. > :08:41.paramedics in. I want everybody out of the house and sealed off. Sir,
:08:42. > :08:50.looks like he was planning a trip. Maybe his secretary knows why.
:08:51. > :08:53.APPLAUSE Life is busy for you at the moment?
:08:54. > :08:57.It is. I love being in the theatre though. It's so much fun. The
:08:58. > :09:02.wonderful thing about Death in Paradise, you get a lot of time to
:09:03. > :09:06.work on scenes. It's a long process, you know, you have got the scripts,
:09:07. > :09:10.then you have rehearsals and the actual shooting and the editing. It
:09:11. > :09:17.take as long time. By the time it comes out... Really tough job?
:09:18. > :09:21.Really tough. You are forced to stay there and work it all out and keep
:09:22. > :09:26.it going. I'm on your side. Sealed off the beef, stock in there, red
:09:27. > :09:32.wine, you cook that for an hour-and-a-half with the lid on.
:09:33. > :09:38.Then you try off onions, mushrooms, they go in as well or the mushrooms
:09:39. > :09:42.will end up as bullets. Cook it for another further half an hour. I'm
:09:43. > :09:47.finishing it off. This lovely sauce to go with it. You can then take
:09:48. > :09:52.this liquor. This is the secret, you seal it off in batches really. Just
:09:53. > :09:57.a small amount of flour, often people put too much flour in and it
:09:58. > :10:03.thickens it up too much. Finish it off with butter at the end, and
:10:04. > :10:08.parsley. It's a great dish to cook in advance, it matures over night,
:10:09. > :10:20.you just reheat it. It's one of those fantastic classic dishes that
:10:21. > :10:26.shouldn't be messed around with. I was reading and it says nothing
:10:27. > :10:32.about frozen onions. We had a chef who wanted frozen onions on another
:10:33. > :10:40.programme I do on a Saturday. We now have kilos to use up. We have mash
:10:41. > :10:45.potato with that. It sits in the fridge for quite a while this dish.
:10:46. > :10:50.Death in Paradise back in the new year? Back in January. You are on
:10:51. > :10:58.stage tonight, aren't you? I am. The With a theatre are we at? On the
:10:59. > :11:02.Strand, opposite the Savoy Hotel. Beautiful theatre. 18th century
:11:03. > :11:06.theatre. What is great about that theatre is that every seat has a
:11:07. > :11:10.fantastic view of the stage, which is what you really, really need.
:11:11. > :11:18.Remember that my family, when they bought me a ticket for Cats.
:11:19. > :11:24.Typically as a Yorkshireman it was a cheep one. It was opposite a fire
:11:25. > :11:30.exit. They got it for ?5. Finish with plenty of butter at the end of
:11:31. > :11:50.it. It is running until the end of March. Dive in, you have turkey
:11:51. > :11:54.next, fill yourself up. Throughout this series we've paid exclusive
:11:55. > :11:58.visits to some of the BBC's best chefs to find out what they cook at
:11:59. > :12:00.Christmas. Today, it's the turn of Masterchef's John Torode with a
:12:01. > :12:03.delicious festive pork dish. For me, there is nothing more exciting than
:12:04. > :12:06.actually cooking the food. It's what I love to do. It is what I will
:12:07. > :12:14.always love to do. For me, Christmas is about staying behind that stove
:12:15. > :12:19.and making something delicious. My gift to you is my very special
:12:20. > :12:26.Christmas Kitchen roast loin of pork. The first thing to do is make
:12:27. > :12:30.the filling. I believe at Christmas everybody needs a decent stuffing. A
:12:31. > :12:35.really good flavoursome stuffing that goes with their meat, it makes
:12:36. > :12:39.the meat go a long way, it absorbs the flavour of the meat. It means
:12:40. > :12:44.the meat holds longer if you want to let it rest and you have other
:12:45. > :12:48.things to do. Some oregano, parsley, some sage. You have about a third of
:12:49. > :12:56.sage compared to every other herb you will use, it's so strong. Just
:12:57. > :13:03.chop it. You get a whiff of fresh herbs up your nose, sage especially,
:13:04. > :13:15.I think, reminds you of Christmas. Salt and then a good quantity of
:13:16. > :13:18.pepper. This is the inside seasoning of the meat. Without seasoning
:13:19. > :13:24.inside of the meat you don't have the full flavour of the stuffing. A
:13:25. > :13:32.good couple of hand fulls of breadcrumbs, a swig of oil. Grate
:13:33. > :13:38.the lemon rind over the top. Classic combination of lemon, parsley with
:13:39. > :13:42.pork. Stir. The oil is enough to moisten it, it's dry as a stuffing
:13:43. > :13:49.because that will take up the moisture of the pork. Let us take
:13:50. > :13:54.our pork loin. Open it up. By taking a big slit down the centre of the
:13:55. > :14:02.eye of the meat, it should be able to feed about 12 or 15 people. To
:14:03. > :14:08.give it some shape, some texture and seasoning, I'm going to lay bacon
:14:09. > :14:14.out on to my sheet of foil, just cross over the top with the bottom.
:14:15. > :14:19.As the meat cooks this bacon will protect the delicate flesh. I will
:14:20. > :14:30.have around the outside a wonderful crusting of bacon. No need to do
:14:31. > :14:34.anything else. Lay my piece of pork on top of the bacon. Make sure it's
:14:35. > :14:42.flat. Put your stuffing down the middle and around the top. All you
:14:43. > :14:47.do, you roll the whole thing up, like this, squiggling back a little
:14:48. > :14:52.bit, and then the bacon across the top. Do exactly the same, roll the
:14:53. > :14:57.whole thing forward. You will not season the outside. I don't season
:14:58. > :15:02.the outside at all. I wrap the whole thing up and turn it into the
:15:03. > :15:06.biggest Christmas pork bonbon you have seen in your life. Give it a
:15:07. > :15:13.really good turn. Don't go too tight. If you go too tight, then the
:15:14. > :15:18.whole thing will explode. I will put the roasting tray on to the stove.
:15:19. > :15:27.Make sure the stove is hot. Take the... This is weird, it works. You
:15:28. > :15:34.now put oil on top of the foil. That is not a rhythm, I'm terrible at
:15:35. > :15:42.rhythms. You roll the oil with the foil in the pan. Inside the foil,
:15:43. > :15:46.what happens everything cooks, it keeps the moisture in and all the
:15:47. > :15:50.flavour in. Every so often, for the next few minutes, you turn it a
:15:51. > :15:58.little bit. You should start to smell the bacon cooking. Give it one
:15:59. > :16:01.last roll. Into the oven she goes. It will go into an oven of 200 for
:16:02. > :16:17.about 40 minutes. My roast loin of pork is roasting. I
:16:18. > :16:21.will serve it with some polenta. It is cornmeal porridge, delicious with
:16:22. > :16:28.pork. I am going to put a pot on the stove, and into that pot I will put
:16:29. > :16:35.some milk and water, about 200 and 300 millilitres of each. You want to
:16:36. > :16:40.put a big flavours into the milk so that when you cook the polenta in
:16:41. > :16:46.the liquid, they get sucked up by the cornmeal. Sprinkle a good amount
:16:47. > :16:50.of salt on your garlic, and then take that and drop it into the milk
:16:51. > :16:57.and water mix. Some more salt and black pepper. Unlike children around
:16:58. > :17:05.a Christmas tree, you need some patients. You have to wait for this
:17:06. > :17:20.infusion to happen. There it is, the magic. Don't boil it, and then add
:17:21. > :17:29.the polenta. The cream goes in, and then to make it richer and more
:17:30. > :17:36.delicious, a glug of Moscow -- mascarpone lychees.
:17:37. > :17:44.Then you will get this rich, white loveliness. Bring it back up to the
:17:45. > :17:50.boil, and I am almost ready to serve this pork. Christmas is coming. So,
:17:51. > :18:00.my roast loin of pork has been in the oven for 45 minutes is. Open up
:18:01. > :18:10.in the centre. Keep the foil on, and there you have it. Take the foil off
:18:11. > :18:16.the outside. Moist, delicious, flavoured with herbs and ready to be
:18:17. > :18:29.served with my polenta. Look how shiny that piece of pork is. There
:18:30. > :18:33.is my roast loin of pork with pancetta, herbs, lemon, parsley,
:18:34. > :18:38.served on soft polenta. Happy Christmas.
:18:39. > :18:55.Polenta, some people love it, some hate it. I am not a polenta fan, so
:18:56. > :19:04.you need an alternative. I think so trade potatoes are better. Olive oil
:19:05. > :19:15.drizzled through it, or chives and wild mushrooms. Polenta is like
:19:16. > :19:19.porridge. Now, some of our favourite chefs, with their special festive
:19:20. > :19:24.tips, are going to help you over this Christmas. My Christmas tip is
:19:25. > :19:28.to mix up your stuffing mix with loads of dried fruit. Dried
:19:29. > :19:35.cranberries are amazing. They taste like little sweets. They work well
:19:36. > :19:40.with sage and onion. Dried apricots, sultanas, raisins, dried
:19:41. > :19:46.apple, put all that in your stuffing. Helps the meat taste
:19:47. > :19:49.amazing. My tip would be to add chestnuts and bacon through your
:19:50. > :19:54.roasted vegetables. You can also add a bit of clove or cinnamon over the
:19:55. > :19:57.top. Mix it through and get them roasting in the oven. One of my
:19:58. > :20:05.favourite Christmas drinks is a bit like mulled wine. You make the
:20:06. > :20:09.mulled wine and then serve with chopped pistachios and different
:20:10. > :20:17.kinds of not, and add it to the wine. Delicious. Lawrence, what are
:20:18. > :20:22.we going to make? We are going to make a flourless Clementine cake. We
:20:23. > :20:29.are going to mix in sugar, almond and eggs. Then we will make a mulled
:20:30. > :20:34.cranberry syrup. So you have just cooked those in water? Yes, they
:20:35. > :20:38.cranberry syrup. So you have just take about an hour. They look soft
:20:39. > :20:43.and mushy. They are going to fall apart.
:20:44. > :20:54.Give it a good pulse. Take it down like a marmalade. This is where we
:20:55. > :21:03.get the idea of this boiled orange cake. I have called it a St Clement
:21:04. > :21:08.cake. I made it specially for the show. I put boiled lemon in it, and
:21:09. > :21:14.it tasted ghastly! Really horrible. But I wanted to get the flavour, so
:21:15. > :21:23.we will add the almonds, eggs and sugar. Then add the fresh lemon zest
:21:24. > :21:29.to give it a nice perfume. It is nice to have some orange juice
:21:30. > :21:35.reduced for the cake, for a glaze. It is a nice finish, but you don't
:21:36. > :21:42.have to do it. You could serve it with sugar on top. Bags of sugar
:21:43. > :22:00.there, chef? Lots of sugar, 400 grams. So that all pause in like a
:22:01. > :22:11.batter. That will go in the oven at around 100 and 70 four about 55
:22:12. > :22:22.minutes. I have put a glass of red wine in here. And sugar, to make a
:22:23. > :22:26.mulled wine syrup. I must mind my jumper, or my mum will kill me. We
:22:27. > :22:38.are getting screams of ecstasy around here. Then we will do some
:22:39. > :22:48.mulled spices to go with this. This cake lasts for a good few days. If
:22:49. > :22:55.you could cut those into three, I will make a spice bag to go inside.
:22:56. > :23:04.The Wolseley must be busy at this time of year. Oh, God, yeah. They do
:23:05. > :23:07.more traditional food, with a twist. It is like a French brasserie.
:23:08. > :23:16.People ask what it is like a Christmas, but it is the same every
:23:17. > :23:22.day. We are open on Christmas Day. He asked if you were working on
:23:23. > :23:36.Christmas day, actually. I might have to go in. So this is a mulled
:23:37. > :23:47.spices bagful. Just drop that in for me. So in their, we have cloves,
:23:48. > :23:58.cinnamon, orange zest. And star anise. Towards the end, I cook the
:23:59. > :24:02.cranberries out in a source. Around five minutes from the end, because I
:24:03. > :24:14.don't like them to collapse too much. Then we finish with this. When
:24:15. > :24:24.it down to a syrup first. You can make it the day before. And there is
:24:25. > :24:39.our orange glaze. It can boil over quickly. Is good in rehearsal! -- it
:24:40. > :24:42.did in rehearsal. The idea with this boiled orange cake is that it is
:24:43. > :24:50.moist, but you don't want to put it in the fridge. No. It is quite
:24:51. > :24:55.dense. If you like chocolate fudge brownies, it has the same
:24:56. > :25:00.consistency. It is a nice elevenses cake in the morning on Boxing Day,
:25:01. > :25:14.with coffee and yoghurt. If you don't keep it in the fridge, where
:25:15. > :25:24.do you put it? A tin. You should not keep any cake in the fridge, really.
:25:25. > :25:32.I find it affirms it up too much. You have lined that with
:25:33. > :25:45.grease-proof paper. This is a nice finish. Mr Miller is salivating. Is
:25:46. > :25:52.it St Clement because of oranges and lemons? Yes, that is why I called it
:25:53. > :26:02.that, especially for Saturday Kitchen viewers. Which would be
:26:03. > :26:13.great if it was a Saturday. It is a Christmas treat! Talk amongst
:26:14. > :26:37.yourselves. So that is just orange juice and sugar. You crush the
:26:38. > :27:03.pistachios. You want some zest? Yes. You guys had better have a taste.
:27:04. > :27:21.What is this? Some creme fraiche. That is very classy. Like a little
:27:22. > :27:31.oval ball. A blog. You have the lovely aroma of the mulled spices
:27:32. > :27:43.here. The chopped pistachio. Then give it a bit of used with the
:27:44. > :27:51.orange zest. You tuck in. Patron saint of hat makers, St Clement, did
:27:52. > :28:00.you know that? I take my hat off to you. It is almost like marmalade.
:28:01. > :28:07.Not sweet, quite tart. It is not too sweet. It is nice to have with honey
:28:08. > :28:15.or yoghurt is a breakfast treat. Or you could serve it with ice cream.
:28:16. > :28:21.And that will keep in a plastic tinder.
:28:22. > :28:29.And that glaze really sharpens it. If anyone else wants a taste, but it
:28:30. > :28:35.quickly, or Ben is going to finish it. Brian Turner will be putting his
:28:36. > :28:36.twist on a turkey soon, but first, let's visit Christmas past with
:28:37. > :28:52.Nigella. Christmas and chocolate, you know
:28:53. > :28:58.they go together. I grant you my Christmas rocky road doesn't quite
:28:59. > :29:01.has the sophistication of these French fancies, but flavour wise
:29:02. > :29:25.it's right up there. Well, rocky road is a well travelled
:29:26. > :29:31.terrain for me, I'm talking about the confectionery bar full of
:29:32. > :29:42.crunch, goo and chew. I will start with butter, a promising start.
:29:43. > :29:49.Next, chocolate. Dark. And milk. To help the butter and chocolate melt
:29:50. > :29:58.together an amber swell of golden syrup. Look how beautiful. I love
:29:59. > :30:04.this. So, heat on. While everything melts together in the pan over that
:30:05. > :30:14.low heat, I can get on with heavy duty bashing. A usual rocky road has
:30:15. > :30:21.digestive biscuits this Christmas version has am receipty. They often
:30:22. > :30:29.come wrapped in those little almost rice paper wrappers that you can
:30:30. > :30:38.light they will waft up to the ceiling, or so I'm told. Now, bash
:30:39. > :30:44.them. You don't need to pulverise all of them, however stressed you
:30:45. > :30:49.are feeling. The idea is to get flavoursome rubble with a bit of
:30:50. > :30:55.sandy grit will help the chew factor as well. Now a rocky road crunch bar
:30:56. > :31:01.doesn't normally have nuts in it, you have to have Brazils at
:31:02. > :31:06.Christmas. Something about that waxy chew is just so familiar. It might
:31:07. > :31:16.be more logical to chop these with a knife, or in a machine, but this is
:31:17. > :31:22.just ease and more pleasurable. In the same way I could have chopped
:31:23. > :31:28.the chocolate, but the buttons need nothing. I need some large pieces
:31:29. > :31:32.and some smaller. Variety and texture makes this. Everything
:31:33. > :31:37.should be just about melted together. That is perfect. I could
:31:38. > :31:43.dive in right now, frankly. To welcome the rocky road you have to
:31:44. > :32:00.add everything. First, my Christmas nuts. Then the special party
:32:01. > :32:08.biscuits. In goes some cherries, as red as Rudolf's nose. You couldn't
:32:09. > :32:12.have rocky road without marshmallows. In they go. Difficult
:32:13. > :32:18.to stir everything together, but not impossible. It may feel and look as
:32:19. > :32:24.if there is not enough chocolate to bind everything together, but there
:32:25. > :32:36.is. Oh, I love this sound of the rocky road. The path to temptation.
:32:37. > :32:43.That's it. It probably makes your life easier if you get a throwaway
:32:44. > :32:50.foil tray to put it all in to. So clatter it down. Although I make a
:32:51. > :32:55.perfectly respectable effort to smooth everything down, the real
:32:56. > :33:00.truth is, the surface will be a bit bumpy, the point about this
:33:01. > :33:06.Christmas Rocky Road, is that by the time it has had its thick blanket of
:33:07. > :33:11.icing sugar snow on top, you won't notice, you won't care. This
:33:12. > :33:17.probably needs about an hour or two in the fridge just to set. Then it
:33:18. > :33:27.can be sliced, adorned and made festive.
:33:28. > :33:33.I like to cut the cooled slab into squares before I dust with a snowy
:33:34. > :34:02.flurry of icing sugar. I think the expression, "as camp as
:34:03. > :34:28.Christmas" comes to mind. Thank you. Ben, there is a good
:34:29. > :34:31.thing there isn't a pattern on that plate, he wiped that one clean as
:34:32. > :34:36.well. This will be a different story. Brian, what will we do? We
:34:37. > :34:42.are going to do the Turkey Challenge. Step up to the plate and
:34:43. > :34:47.prove to me if turkey is worth eat in an idea we called Brian Turner's
:34:48. > :34:51.Turkey Challenge. He even does the voice over for that bit as well.
:34:52. > :34:55.What will we make? We will make a turkey holstein. You get a whole
:34:56. > :35:02.breast here. I will take the skin off. You gets lots of portions out
:35:03. > :35:06.of here. You decide what size. That looks appetising like that. What is
:35:07. > :35:14.that? It's where they shot it. Like a wart. Nice pieces. We bash them
:35:15. > :35:18.out nice and thinly. Use greaseproof, use a rolling pin. They
:35:19. > :35:22.look like this. It makes far too much noise, I will get it out of the
:35:23. > :35:31.way. That is a fine jumper you have on? A great jumper. I wouldn't
:35:32. > :35:36.personally buy one, it's nice. This is a turkey getting ready to eat
:35:37. > :35:41.turkey holstein. Getting ready. I want some egg wash in there. I want
:35:42. > :35:48.breem crumbs, fresh white breadcrumbs, none of the dried
:35:49. > :35:56.stuff. Lawrence uses the old dry breadcrumbs. When it was classically
:35:57. > :36:01.made they never had the breadcrumbs, we didn't know about them. Used to
:36:02. > :36:07.use veal for this? You are quite right. I have put into the flour,
:36:08. > :36:10.paprika pepper and English mustard. It'sen addition, not in the
:36:11. > :36:15.classical. It's to enhance the flavour. You go there. What am I
:36:16. > :36:19.doing? You go there. You will take it out of the egg for me. Put it
:36:20. > :36:24.into the flour. Get rid of the excess, mind your jumper. Then it
:36:25. > :36:28.goes into the egg. If you now cover it over with egg and put it into the
:36:29. > :36:36.breadcrumbs. How are you guys with turkey? Love turkey. Love turkey.
:36:37. > :36:41.Yeah. Good start. Big chicken. It's not a big chicken. You don't get any
:36:42. > :36:49.chickens bigger than that. It's nothing like a big chicken. I told
:36:50. > :36:56.you before, never eat anything bigger than your head. When I was a
:36:57. > :37:02.young man at the Savoy Hotel we used to serve lots of this. I know
:37:03. > :37:07.Lawrence served lots of it too. We had wooden stoves. Mark it with a
:37:08. > :37:11.knife. It helps to keep the breadcrumbs on here. I remember
:37:12. > :37:18.showing my mother this at home and she was amazed how skilful a chef I
:37:19. > :37:27.had become. Did you do it with turkey or veal? We did it with veal.
:37:28. > :37:30.The key is not to get it too hospital Not too hot, you are
:37:31. > :37:36.absolutely right. You can turn it down once that's there. Put the
:37:37. > :37:44.presentation side, the marked side, in first. Tap the breadcrumbs to
:37:45. > :37:51.make sure they stay on. I'm doing it with oil and ordinary butter. I will
:37:52. > :37:56.do three. Very kind of you, chef. Ben is hungry, look. You are quite
:37:57. > :38:03.right. I hadn't thought about that. Turn it up. Get a nice colour on
:38:04. > :38:09.there. The thing about this, it now a vein estimatesel. This is not deep
:38:10. > :38:17.fried, it's nicely coloured in oil and butter. What we will do is
:38:18. > :38:30.upgrade it because Frederick Baron holstein, who was related... Did he
:38:31. > :38:34.like turkey. Related to Brian von Turneroff. Have a quick look here.
:38:35. > :38:41.That is looking lovely. You cannot fail but enjoy... When they used to
:38:42. > :38:48.write the recipes on caves! You are so unkind. Look at the colours on
:38:49. > :38:55.that. That is looking excellent. What we have to do is get our eggs
:38:56. > :39:01.on. Like a turkey nugget. Not turkey eggs. I started off as an egg fryer
:39:02. > :39:06.in my dad's transport cafe many moons ago. I used to be quite good
:39:07. > :39:09.at this. You want to melt the butter. Not too hot. Get the old
:39:10. > :39:31.eggs in there. I will cook two at times. I'm good
:39:32. > :39:37.at doing omelettes, I'm consistent. He was good at Birmingham Food Show.
:39:38. > :39:45.I have just burst the yolk in that one. After all I said! We take that
:39:46. > :39:52.out. The nice thing about this dish is that it will sit there nicely. It
:39:53. > :39:57.will keep it warm. It will actually be even better. You can actually
:39:58. > :40:02.then use a clean pan and actually just start again. You don't want to
:40:03. > :40:07.do too many at a time. What I want to do is keep this pan here, for all
:40:08. > :40:11.the flavours I have in there. Into there I will put sherry vinegar.
:40:12. > :40:15.Take it away from the stove before you put it in or it gets right up
:40:16. > :40:19.your nose. You don't want that to happen. We will rinse out the
:40:20. > :40:24.flavours in there. Is this the classic garnish with it or not? It
:40:25. > :40:30.is a classic garnish. Bags of butter in there, chef. Can you cut that
:40:31. > :40:36.lemon in half. I can do that. No, I can do it. No, I can do it. The
:40:37. > :40:45.butter is turning that lovely colour, it known as nut-coloured
:40:46. > :40:52.butter. It's one of Lawrence's favourite, that lovely smell. You
:40:53. > :41:03.have is sherry vinegar? Yes, chef. I will put in anchovies and parsley
:41:04. > :41:14.and mini capers. Do you like these? Yes, I like them, yes. You are a
:41:15. > :41:20.caper man. They are fantastic. They are very delicate. Tiny. If I was
:41:21. > :41:25.feeling really brave I would flip these over. I will leave them there.
:41:26. > :41:29.I feel a bit that way at the moment. The nice thing is, it is's such a
:41:30. > :41:33.simple dish. They are already cooked then? These are already cooked,
:41:34. > :41:42.chef. If I call you chef one more time today I'm going to shoot my,
:41:43. > :41:45.James. He doesn't even like turkey. Lemon juice, perfect. That will stop
:41:46. > :41:50.it cooking and the colouring. Those are ready to go. We have got this.
:41:51. > :42:00.The beauty of it is, it's a big family dish. We will put... Chef,
:42:01. > :42:11.don't do that. You are so unkind. It's really chef's food is this,
:42:12. > :42:16.which may say lots of things. I will let have you that one. Thank you so
:42:17. > :42:22.much. James, you are so kind. I don't like fried egg either. Oh, no,
:42:23. > :42:30.I could do it with boiled egg. The other show I do has put me off eggs
:42:31. > :42:35.for life. What is this other show you do, I've never seen that. Lovely
:42:36. > :42:39.colour over the top. Just smell that. To me, do you know what, I
:42:40. > :42:44.think Lawrence got it right in rehearsal, with a big portion of
:42:45. > :42:51.chips this is real man food. Are you going to have a taste then? I will
:42:52. > :42:55.dive in first. Taste that turkey for us.
:42:56. > :43:05.It's cooked. Look at that. Watch it disappear very quickly, I hope!
:43:06. > :43:11.James, don't do that to me. You cannot, not like that. If you
:43:12. > :43:16.haven't tuned in before, I have to decide if Brian's recipe is worth
:43:17. > :43:19.keeping in our Christmas Kitchen book, or if it goes in the bin. This
:43:20. > :43:26.is the recipe, what do you think, Ben? Stunning, I love that. You need
:43:27. > :43:33.to get out more! Lawrence? It's an absolute classic, delicious. Got to
:43:34. > :43:39.go in. I think it's tastes like a massive turkey twizzler. You have to
:43:40. > :43:44.try harder. You covered it in egg, I don't like egg either. That is all
:43:45. > :43:49.from us today on Christmas Kitchen. Thanks to the lovely Lawrence, Brian
:43:50. > :43:53.and Ben, best of luck with the new play and John Torode. All of our
:43:54. > :43:57.recipes are on bbc.co.uk/christmaskitchen. Goodbye
:43:58. > :44:03.for now. I don't want any more, definitely don't want any more.