0:00:02 > 0:00:04It's cold outside, so stay with us and settle down
0:00:04 > 0:00:06for some festive food, because it's time for Christmas Kitchen.
0:00:20 > 0:00:22Hello, and welcome to the show.
0:00:22 > 0:00:25We've some brilliant Christmas treats coming up for you today.
0:00:25 > 0:00:27Lorraine Pascal will be baking some mince pies
0:00:27 > 0:00:30and biscotti exclusively for us,
0:00:30 > 0:00:32plus we delve into our BBC's archive
0:00:32 > 0:00:35for some festive fishing with Rick Stein.
0:00:35 > 0:00:37Now, joining me in the studio is a man
0:00:37 > 0:00:41who runs the best Italian restaurant in London - that's what he says.
0:00:41 > 0:00:42It's Theo Randall.
0:00:42 > 0:00:45And next to him is another modest Yorkshireman
0:00:45 > 0:00:48who has currently taken up residency in this kitchen,
0:00:48 > 0:00:50- it's the great Brian Turner, of course.- Morning.
0:00:50 > 0:00:52And, of course, our special guest is here,
0:00:52 > 0:00:55it's Texas frontwoman Sharleen Spiteri.
0:00:55 > 0:00:57I seem to get applause!
0:00:57 > 0:01:00Great to have you on the show. Christmas shopping all finished?
0:01:00 > 0:01:02Done bits of it. Done most of it, a few bits to do.
0:01:02 > 0:01:05A few bits to do. There you go. So, Theo...you're cooking.
0:01:05 > 0:01:07What are you going to make for us?
0:01:07 > 0:01:08Well, I'm going to do a roasted pheasant.
0:01:08 > 0:01:10Going to wrap it in some pancetta,
0:01:10 > 0:01:12and I'll do a delicious winter leaf salad
0:01:12 > 0:01:14with some pomegranate and some chestnuts.
0:01:14 > 0:01:15That sounds a bit fancy!
0:01:15 > 0:01:17And using these leaves, which are slightly bitter in flavour,
0:01:17 > 0:01:19- but great taste. - Slightly bitter,
0:01:19 > 0:01:22but this time of year you get these wonderful leaves from Italy,
0:01:22 > 0:01:24with a bit of balsamic vinegar they taste delicious.
0:01:24 > 0:01:25And they look fantastic as well.
0:01:25 > 0:01:28- And Brian, you're back with your Turkey Challenge.- Absolutely.
0:01:28 > 0:01:31Trying to tempt me and Theo, cos apparently he doesn't like turkey,
0:01:31 > 0:01:33and Sharleen, who also doesn't like turkey.
0:01:33 > 0:01:36- Good luck! - So, we're ganging up on you today.
0:01:36 > 0:01:38What are you going to do?
0:01:38 > 0:01:40- Do you ever get the feeling that you weren't wanted?- Exactly!
0:01:40 > 0:01:42This, you're going to love.
0:01:42 > 0:01:44It's really - it's just seasoned with mincemeat,
0:01:44 > 0:01:47it's that time of year, with cinnamon apples,
0:01:47 > 0:01:49and really tender turkey breast.
0:01:49 > 0:01:53- You will love this. - I mean, it sounds lovely, but it's...
0:01:53 > 0:01:57It's the taste, innit? I'll show you something far more tasty over there.
0:01:57 > 0:01:59- Oh, no!- Dive into this.
0:01:59 > 0:02:01Come on up over here, Sharleen.
0:02:01 > 0:02:04Like you say, Christmas shopping is done for you.
0:02:04 > 0:02:07The kind of idea for this is you can get some...
0:02:07 > 0:02:10These are little marrons glaces, now,
0:02:10 > 0:02:13- they originally come from North Italy or Southern France.- OK.
0:02:13 > 0:02:15But these are lovely, marrons glaces. They're candied chestnuts.
0:02:15 > 0:02:18And I thought I'd do a roulade, a meringue roulade with it.
0:02:18 > 0:02:19Something different for Christmas.
0:02:19 > 0:02:22But it's all about the sauce, as well, with this.
0:02:22 > 0:02:25Now, it's quite unusual, this sauce, because of this ingredient.
0:02:25 > 0:02:28This is goat's milk. And it doesn't work with any other type of milk,
0:02:28 > 0:02:29- it's got to be goat's milk.- OK.
0:02:29 > 0:02:32Don't tell anybody that. It's a bit like putting turkey on the menu.
0:02:32 > 0:02:35Um, it puts people off before they even try it.
0:02:35 > 0:02:39- Whereas this is literally... - Unfair, unfair!- Unfair, unfair.
0:02:39 > 0:02:41But the flavour comes from a little bit of cinnamon,
0:02:41 > 0:02:46and then we put sugar, golden syrup and then baking powder.
0:02:46 > 0:02:49Now, what the baking powder does is gives it a slight bitterness
0:02:49 > 0:02:52- to this sauce as well. - OK.- It's quite an unusual mixture.
0:02:52 > 0:02:57So Texas is back, after - what? An eight-year break, now?
0:02:57 > 0:03:00- It's terrible, I feel really guilty. - Why the break, anyway?
0:03:00 > 0:03:05- Because you said that was good... - It was going to be a short break,
0:03:05 > 0:03:10it was going to be a year or two, and then things happen in life,
0:03:10 > 0:03:13but almost five years ago now, our guitarist, Ally,
0:03:13 > 0:03:15had a grade V brain aneurysm,
0:03:15 > 0:03:19so that kind of put a stop right in the middle of things
0:03:19 > 0:03:21when we were just about to do the next Texas record.
0:03:21 > 0:03:24I did one solo record, I did a solo record in between,
0:03:24 > 0:03:27which was basically just made out of necessity,
0:03:27 > 0:03:32because the album - I'd split from my daughter's father
0:03:32 > 0:03:37years and years ago, and it was after that point that I ended up,
0:03:37 > 0:03:40when I decided to do music again,
0:03:40 > 0:03:44that really I had something that I wanted to write about, and...
0:03:44 > 0:03:47But the break must be good, because it must get to a stage where
0:03:47 > 0:03:49you're just churning out, churning out...
0:03:49 > 0:03:52- Because you write a lot of your songs.- We write all our songs,
0:03:52 > 0:03:55and we toured... I mean, basically, we're on...
0:03:55 > 0:03:58It's 25 years next year of the release of Southside,
0:03:58 > 0:03:59which was our first album.
0:03:59 > 0:04:02It is incredible, because when you think about music, how it's evolved
0:04:02 > 0:04:05and how it's changed, nowadays, you know, it's manufactured,
0:04:05 > 0:04:06they're in, they're out, you know,
0:04:06 > 0:04:09there's not many bands that can stand the test of time.
0:04:09 > 0:04:11It's really hard. I must admit, it's hard.
0:04:11 > 0:04:13I mean, we were lucky enough that
0:04:13 > 0:04:17when we did put a record out that the album was so...
0:04:17 > 0:04:19I mean, the album was such an important format then.
0:04:19 > 0:04:21Nowadays it's not so important.
0:04:21 > 0:04:23I think things will change in the next few years,
0:04:23 > 0:04:25with a lot of the new, young bands that are coming out.
0:04:25 > 0:04:29They're not going to majors, they're distributing their own records
0:04:29 > 0:04:32through distribution companies, they're making their own videos.
0:04:32 > 0:04:35And the art of making an album has become very important.
0:04:35 > 0:04:37So, I think things will change again.
0:04:37 > 0:04:43But it's really hard to build a band without catalogue.
0:04:43 > 0:04:45And catalogue can only be with albums,
0:04:45 > 0:04:48you can't suddenly keep putting one record out every couple of years.
0:04:48 > 0:04:50It's really hard.
0:04:50 > 0:04:52I'm just going to run through what I've got on here.
0:04:52 > 0:04:55So, what I've done is made these little cuts inside.
0:04:55 > 0:04:58- This is for lining a Swiss roll tin. - That's actually a very good tip.
0:04:58 > 0:05:01So, you basically just line that. So you end up with square edges,
0:05:01 > 0:05:04rather than this chunk of paper in the corner.
0:05:04 > 0:05:06So, we've got that. The sauce, you just throw everything in.
0:05:06 > 0:05:08The idea is, you bring it to the boil -
0:05:08 > 0:05:11be careful when it comes to boil, otherwise it boils over.
0:05:11 > 0:05:15Whisk it quite well, and then the baking powder will just disappear.
0:05:15 > 0:05:16- OK.- You keep reducing it,
0:05:16 > 0:05:20and you end up with this caramelly sort of colour over time.
0:05:20 > 0:05:23And then I'm going to make this meringue,
0:05:23 > 0:05:27really, for this one, which is egg whites whisked in a machine,
0:05:27 > 0:05:30where we're basically just going to start this up,
0:05:30 > 0:05:32and then I'm going to fold in, or rather just throw in,
0:05:32 > 0:05:36the sugar that we've got here, normal caster sugar.
0:05:36 > 0:05:37So, while they're whisking up,
0:05:37 > 0:05:40we've got a little clip from the new single, the latest single.
0:05:40 > 0:05:44- Yeah, Dry Your Eyes.- Dry Your Eyes. Have a look at this one.
0:05:44 > 0:05:47# I know your mind's made up
0:05:47 > 0:05:50# Though it feels as if it's come undone
0:05:52 > 0:05:55# Oh darling, please
0:05:55 > 0:05:58# Dry your eyes
0:06:00 > 0:06:03# Oh darling, please
0:06:03 > 0:06:06# Dry your eyes
0:06:06 > 0:06:09# Dry your eyes
0:06:12 > 0:06:15Of course, this reminds me of Texas how it used to be.
0:06:15 > 0:06:17- Yeah.- Guitars and all that kind of stuff.
0:06:17 > 0:06:18It's gone right back to the roots.
0:06:18 > 0:06:21Is that something that you wanted to bring back?
0:06:21 > 0:06:23Yeah, I think it was that - it just seemed right to us,
0:06:23 > 0:06:26we just made a record because we wanted to.
0:06:26 > 0:06:30It was to just take our time with it, no pressure.
0:06:30 > 0:06:34It's the first time we've ever made a record without a label,
0:06:34 > 0:06:38and we literally finished our contract with Universal
0:06:38 > 0:06:40and we just made a record,
0:06:40 > 0:06:44and suddenly we ended up going to an independent when we'd finished it,
0:06:44 > 0:06:46and just gave them a made record.
0:06:46 > 0:06:48And it's been a different experience.
0:06:48 > 0:06:50But it's not all plain sailing, you see. Because...
0:06:50 > 0:06:53I'm going to add the sugar to this, but while I'm adding to this,
0:06:53 > 0:06:56just take out this little outtake.
0:06:56 > 0:06:58# How they're hurting you
0:06:58 > 0:07:00# When they're not deserving you
0:07:00 > 0:07:04# So, so afraid of you... #
0:07:04 > 0:07:06That looked pretty painful to me, you see.
0:07:06 > 0:07:09That was a... I was a wee bit middle aged, there. "Woo!"
0:07:09 > 0:07:10Off I went.
0:07:10 > 0:07:13Well, at least you get £150 for one of those programmes now,
0:07:13 > 0:07:15- showing that clip. - Can you believe it?
0:07:15 > 0:07:17That woman and her pram, I was like, "Please!"
0:07:17 > 0:07:21- I know, I should send it in.- That looked like it proper hurt, as well.
0:07:21 > 0:07:24I sat on the train - cos they kept saying, "Shall we keep shooting?"
0:07:24 > 0:07:25And I was, "Ooh..."
0:07:25 > 0:07:27But, you know, with that thing where I kept running.
0:07:27 > 0:07:30My face was hurting so much, and it was swelling up.
0:07:30 > 0:07:32But I sat on the train on the way back to London
0:07:32 > 0:07:36and I was literally, like, my face was getting bigger and bigger
0:07:36 > 0:07:40by the moment. And I honestly looked like I'd either had surgery...
0:07:40 > 0:07:42And I thought, there'll be people looking at me going,
0:07:42 > 0:07:45"Sharleen Spiteri's just had plastic surgery!"
0:07:45 > 0:07:47Only on one side!
0:07:47 > 0:07:50So, yeah, I looked like a real idiot.
0:07:50 > 0:07:54Now, the single's out now, the album's out as well.
0:07:54 > 0:07:56- And the touring - you're back touring on the road.- Yeah.
0:07:56 > 0:07:59Which will be great for the fans as well.
0:07:59 > 0:08:00Touring round Europe.
0:08:00 > 0:08:02You're now, well, shortly, in January, off to the Middle East.
0:08:02 > 0:08:05Yeah, we're going out to the Middle East in January.
0:08:05 > 0:08:08We just finished Europe and the UK,
0:08:08 > 0:08:09and we're going back out again next year,
0:08:09 > 0:08:11so that's going to be announced.
0:08:11 > 0:08:13But in January we're out in the Middle East doing some dates,
0:08:13 > 0:08:16which I've never done before, it's the first time.
0:08:16 > 0:08:19- So, that'll be interesting.- Brian spends most of his time out there.
0:08:19 > 0:08:21Look at this. You can tell, that's where he gets his tan from.
0:08:21 > 0:08:24- Dubai, we like to go to. - Yeah, I'm going there.
0:08:24 > 0:08:26- What date?- I'm there, I think, the 23rd.
0:08:26 > 0:08:28Brian's normally - you can find him on the beach,
0:08:28 > 0:08:30just surrounded in tinfoil.
0:08:30 > 0:08:31Baking.
0:08:31 > 0:08:35- Just like a turkey. Like a big turkey, exactly.- Yeah.
0:08:35 > 0:08:37Bit more of an old, hairy turkey.
0:08:37 > 0:08:38But anyway, take this meringue
0:08:38 > 0:08:41and all I've done is thrown in the sugar, set the oven
0:08:41 > 0:08:44to 350 degrees Fahrenheit, it's about 170 degrees Centigrade.
0:08:44 > 0:08:46Now, you cook that for about eight minutes,
0:08:46 > 0:08:49drop the temperature down and then cook it for another 12 minutes
0:08:49 > 0:08:52about 50 degrees lower, and what you end up with is this meringue.
0:08:52 > 0:08:55And we're going to fill this meringue with these chestnuts
0:08:55 > 0:08:57and a little bit of whipped cream.
0:08:57 > 0:08:58Bits and pieces.
0:08:58 > 0:09:01So, is it good being back with the band, then?
0:09:01 > 0:09:04Cos you spent a while... Are you still doing your solo stuff?
0:09:04 > 0:09:06No, I mean, that was literally a one-off thing that
0:09:06 > 0:09:09I was going to do anyway, it was always a one-off thing.
0:09:09 > 0:09:11And plus, I had the blessing of the band.
0:09:11 > 0:09:14They couldn't stand to be in the studio with me at that point.
0:09:14 > 0:09:17I was just being a narky old woman, do you know what I mean?
0:09:17 > 0:09:21So, yeah, I mean, it's been great, I mean, the tour was fantastic,
0:09:21 > 0:09:22and, you know...
0:09:22 > 0:09:25It was weird, cos you don't know how you're going to be received
0:09:25 > 0:09:28after not making a record for eight years, so you have no clue.
0:09:28 > 0:09:31You're thinking, "Are people going to come see us?"
0:09:31 > 0:09:32- But...- Do you really think that?
0:09:32 > 0:09:34Because having a career like you've had...
0:09:34 > 0:09:37Yeah, but you know, nothing's definite.
0:09:37 > 0:09:38It's like - you don't know
0:09:38 > 0:09:42if people are still going to be interested. It's a long break.
0:09:42 > 0:09:45But you know, people like the record, so - the record came
0:09:45 > 0:09:48in top five in the UK, and it's doing unbelievably well, we just -
0:09:48 > 0:09:50I mean, The Conversation,
0:09:50 > 0:09:53at the moment it's still number one in the airplay charts.
0:09:53 > 0:09:56In France we cannot get it off the radio,
0:09:56 > 0:09:58which is a nice complaint to have.
0:09:58 > 0:10:02- It's going really good.- Brilliant! Right, I'll just finish off this.
0:10:02 > 0:10:04This is the meringue that I've got here.
0:10:04 > 0:10:07You just take a little bit of whipped cream, Sharleen, you see.
0:10:07 > 0:10:09This is the low fat version of this dessert.
0:10:09 > 0:10:11- Get out!- I like full fat, I'm all right, yeah.
0:10:11 > 0:10:12No, it's good stuff, that.
0:10:12 > 0:10:14But we've just got a little bit of this cream.
0:10:14 > 0:10:17If you're going to eat something like that, eat it properly.
0:10:17 > 0:10:19- We take our chestnuts over the top. - Ooh.
0:10:19 > 0:10:22These are these candied chestnuts.
0:10:22 > 0:10:23Marrons glaces.
0:10:23 > 0:10:25Then what we do is fold this over.
0:10:25 > 0:10:29- Roll it up.- He makes that look so easy! I know how hard that is!
0:10:29 > 0:10:32Well, the hard bit is getting it from there to there.
0:10:32 > 0:10:35- Yeah.- What you do is, you take this cloth and just roll it...
0:10:35 > 0:10:38- Oh, that is clever.- Over onto our...
0:10:38 > 0:10:40little dish, like that.
0:10:40 > 0:10:42- Ooh...- Turn that over.
0:10:42 > 0:10:44Like that.
0:10:44 > 0:10:47And then, if you're feeling the need to be a bit poncy, you can take
0:10:47 > 0:10:51some of these - and hopefully Brian has got me a little sprig of holly.
0:10:51 > 0:10:52- I've got some, I've seen some. - Bring it over.
0:10:54 > 0:10:56LAUGHTER
0:10:56 > 0:10:58A little sprig.
0:11:00 > 0:11:02- You could... - That's a Christmas tree.
0:11:02 > 0:11:04How much do you need, Chef?
0:11:04 > 0:11:05I only want that bit, Chef, thank you.
0:11:05 > 0:11:07But this is normally, of course, with Brian Turner,
0:11:07 > 0:11:10this is normally mistletoe.
0:11:10 > 0:11:13- Cos he's desperate. - Do I not get a kiss, then?
0:11:13 > 0:11:15Right, just put a bit of that on there.
0:11:15 > 0:11:17In fact, we'll take some of our sauce.
0:11:17 > 0:11:20Now, this is this caramelly sauce that goes over the top...
0:11:20 > 0:11:22- That looks amazing. - ..that you have with it.
0:11:22 > 0:11:24A few bits of holly on the top.
0:11:26 > 0:11:29I don't know where you even start with that, but...
0:11:29 > 0:11:30I'm thinking, do I eat the whole thing?
0:11:30 > 0:11:35- Well, you kind of - yeah, you've got the marrons glaces...- Ooh!
0:11:35 > 0:11:37I'm thinking where to go in, cos I want to get the...
0:11:37 > 0:11:40Brian, did you...? Look at that, you've ripped the scenery.
0:11:40 > 0:11:43- That wasn't me, it was the holly! - Yeah, yeah.
0:11:44 > 0:11:48- That is unbelievable.- It takes us seven months to put that up.
0:11:48 > 0:11:49That is delicious.
0:11:49 > 0:11:52Well, it's just, basically, about 16,000 calories, really,
0:11:52 > 0:11:54so it's bound to be.
0:11:54 > 0:11:57Some people, obviously not Brian and me, worry about Christmas food
0:11:57 > 0:11:59being fattening, so we went to...
0:11:59 > 0:12:02It's a bit unusual doing this straightaway!
0:12:02 > 0:12:04So we went to pay a visit to Lorraine Pascal,
0:12:04 > 0:12:07who has some great ideas for some lighter festive treats -
0:12:07 > 0:12:09mince pies and biscotti.
0:12:14 > 0:12:16I just love Christmas.
0:12:16 > 0:12:21It's such a great time to catch up with friends and family and indulge.
0:12:21 > 0:12:25Great food, great wine and, of course, cooking.
0:12:25 > 0:12:27And I have two very delicious
0:12:27 > 0:12:30and light recipes that I'm going to make right now.
0:12:41 > 0:12:44The recipes I'm doing for Christmas Kitchen
0:12:44 > 0:12:48are spiced biscotti with cashews and cranberries,
0:12:48 > 0:12:52and crispy filo mince pies with a pear and apple mincemeat,
0:12:52 > 0:12:53which is what I'm going to do first.
0:12:53 > 0:12:59So, I've got 100g of raisins, 75g of cranberries...
0:12:59 > 0:13:01pecan nuts.
0:13:01 > 0:13:05Feel free to use any nuts you like, but I just love pecan nuts,
0:13:05 > 0:13:07so about 50g of those, roughly chopped.
0:13:07 > 0:13:11And the good thing with this recipe is you don't have to be exact.
0:13:11 > 0:13:14So, you want cinnamon, spice, nutmeg,
0:13:14 > 0:13:19pinch of everything to give those wonderful Christmassy flavours.
0:13:19 > 0:13:21But of fresh nutmeg, freshly grated.
0:13:23 > 0:13:27And my alcohol of choice is going to be rum today.
0:13:27 > 0:13:30Three tablespoons of that.
0:13:30 > 0:13:33And then apples.
0:13:33 > 0:13:37So, we've got three apples and one pear.
0:13:37 > 0:13:38Everything in there.
0:13:40 > 0:13:43OK, now the zest of an orange.
0:13:45 > 0:13:49I'm going to use fresh ginger, just to give something a bit different.
0:13:49 > 0:13:51So, big amount of ginger in there.
0:13:51 > 0:13:56And then, as in most things sweet, some vanilla.
0:13:56 > 0:13:59So, the seeds of one vanilla pod in there.
0:13:59 > 0:14:00Some apple juice.
0:14:03 > 0:14:05Mix it all together and give it a taste.
0:14:12 > 0:14:13Perfect.
0:14:13 > 0:14:17OK, so that goes onto the heat for ten minutes, just on low.
0:14:18 > 0:14:21Just want that fruit to soften a little bit.
0:14:22 > 0:14:25And whilst that's cooking I'll get on with the pie cases.
0:14:27 > 0:14:30So, I've got the filo here.
0:14:30 > 0:14:32So, I want probably two layers of filo,
0:14:32 > 0:14:36and I'm going to cut them into squares.
0:14:38 > 0:14:42And then brush with some egg.
0:14:42 > 0:14:43Not too much.
0:14:45 > 0:14:46And then pop one...
0:14:48 > 0:14:49..inside, like that.
0:14:52 > 0:14:54And it breaks and it tears, that's fine.
0:14:54 > 0:14:55You can just patch it up.
0:14:56 > 0:14:58Bit more.
0:14:58 > 0:15:00Push it in.
0:15:00 > 0:15:03When you're baking them, just to make sure that the bottom
0:15:03 > 0:15:04crisps up as well,
0:15:04 > 0:15:09sometimes I like to put a baking tin into the oven first,
0:15:09 > 0:15:11just a flat baking tin, and get that nice and hot,
0:15:11 > 0:15:14so that this tin gets nice bottom heat
0:15:14 > 0:15:16so that the base of the pastry
0:15:16 > 0:15:18is nice and crisp as well.
0:15:18 > 0:15:21Just pop them into the oven,
0:15:21 > 0:15:23at about 180 degrees for five or so minutes.
0:15:23 > 0:15:26They might need longer, might need less,
0:15:26 > 0:15:28but just keep an eye on them, because they do cook very quickly.
0:15:32 > 0:15:35My tin's in there already, in they go.
0:15:37 > 0:15:40This is pretty much ready.
0:15:40 > 0:15:42Smells fantastic!
0:15:43 > 0:15:46So I'll just pop that off the heat
0:15:46 > 0:15:47and leave that to cool down
0:15:47 > 0:15:50whilst the filo crisps in the oven.
0:15:54 > 0:15:58OK, now, I've been keeping a close eye on this
0:15:58 > 0:16:00and they're crisp and crunchy and ready.
0:16:02 > 0:16:05I'll just pop a good tablespoon
0:16:05 > 0:16:07into each case.
0:16:09 > 0:16:12Now, you can serve them like this,
0:16:12 > 0:16:14but I like to put a bit of a top
0:16:14 > 0:16:17on them, just to finish it off.
0:16:17 > 0:16:19So just get a little bit like that
0:16:19 > 0:16:21and then scrunch it up
0:16:21 > 0:16:23and place it on top.
0:16:23 > 0:16:26You only need one sheet as opposed
0:16:26 > 0:16:28to two that you use for the shell.
0:16:29 > 0:16:30OK.
0:16:32 > 0:16:34Finish it off with some oil spray.
0:16:34 > 0:16:36I just want this topping to go brown.
0:16:37 > 0:16:40There. And then, back into the oven
0:16:40 > 0:16:42for five minutes maximum.
0:16:49 > 0:16:53So these are ready now.
0:16:53 > 0:16:55Nice and crisp.
0:16:56 > 0:17:00So all they need is a little sprinkling
0:17:00 > 0:17:03of icing sugar to finish them off.
0:17:05 > 0:17:06Done.
0:17:06 > 0:17:09So I'll pop those aside for a little
0:17:09 > 0:17:11bit and get on with the biscotti.
0:17:18 > 0:17:20So really simple recipe.
0:17:20 > 0:17:24Got 100g each of wholemeal flour and plain flour in here
0:17:24 > 0:17:28and I need 75g of chopped cashew nuts,
0:17:28 > 0:17:3075g of cranberries,
0:17:30 > 0:17:3575g of soft light brown sugar
0:17:35 > 0:17:38and then, I want about a teaspoon
0:17:38 > 0:17:40each of mixed spice and cinnamon.
0:17:42 > 0:17:44More Christmassy tastes.
0:17:46 > 0:17:48A teaspoon of bicarb
0:17:48 > 0:17:49and a teaspoon of baking powder.
0:17:52 > 0:17:54There.
0:17:54 > 0:17:58Two eggs, medium size, pop those in.
0:18:00 > 0:18:02And then, of course, vanilla
0:18:02 > 0:18:04for that extra flavour
0:18:04 > 0:18:05and just mix it all together.
0:18:09 > 0:18:10So get your hands in
0:18:10 > 0:18:12and really squidge it together.
0:18:14 > 0:18:16Like that.
0:18:16 > 0:18:18And then, on to the board.
0:18:18 > 0:18:22I want to make it into a log shape.
0:18:22 > 0:18:24So just roll it and bits fall off,
0:18:24 > 0:18:26that's fine.
0:18:26 > 0:18:28On to the baking parchment.
0:18:31 > 0:18:33And then, you pop that into the oven
0:18:33 > 0:18:36for about 30 minutes.
0:18:36 > 0:18:39At 180 to 200 degrees.
0:18:39 > 0:18:42Now, I've already got my baking tray in there,
0:18:42 > 0:18:44which I used for the mince pies,
0:18:44 > 0:18:46so it'll be nice and hot.
0:18:46 > 0:18:48And I can just slide this on
0:18:48 > 0:18:50and give it a good head start.
0:18:55 > 0:18:56Super simple!
0:19:01 > 0:19:03These should be ready now...
0:19:04 > 0:19:08..to be cut for their second bake
0:19:08 > 0:19:10and then using a serrated knife,
0:19:10 > 0:19:13we need to cut the biscotti at an angle,
0:19:13 > 0:19:17so an angle like that
0:19:17 > 0:19:19to give you that familiar biscotti shape.
0:19:21 > 0:19:24And then, back on the baking tray.
0:19:25 > 0:19:27So these have had one cook
0:19:27 > 0:19:30and they're still very soft, almost spongy
0:19:30 > 0:19:32and biscotti is traditionally nice and firm,
0:19:32 > 0:19:35so what we do is pop them back into the oven for about half an hour,
0:19:35 > 0:19:37but do check after 20 minutes or so
0:19:37 > 0:19:40so they get really nice and crisp and crunchy,
0:19:40 > 0:19:42which is the way they're supposed to be.
0:19:47 > 0:19:50So the biscotti should be ready by now.
0:19:55 > 0:19:57They're nice and firm and crisp.
0:20:00 > 0:20:03I'm going to pile these up here.
0:20:03 > 0:20:05Great smell.
0:20:05 > 0:20:07So that's my cashew,
0:20:07 > 0:20:09cranberry and spice biscotti
0:20:09 > 0:20:12and filo mince pies with a pear
0:20:12 > 0:20:14and apple mincemeat
0:20:14 > 0:20:17and I hope that you have a very happy Christmas.
0:20:27 > 0:20:29We're now two people having a good Christmas,
0:20:29 > 0:20:31cos one's starting at one end and the other one at the other,
0:20:31 > 0:20:34and me and you are sort of stuck in the middle here.
0:20:34 > 0:20:36Biscotti is a good idea. You make them now, they keep, last until...
0:20:36 > 0:20:38They'll last till Christmas.
0:20:38 > 0:20:40But nothing beats that, James, you are quite right.
0:20:40 > 0:20:44I was even going to eat the whole thing at one go, that is delicious.
0:20:44 > 0:20:46Right, still to come on Christmas Kitchen,
0:20:46 > 0:20:48Theo will be roasting a pheasant wrapped in pancetta
0:20:48 > 0:20:50with chestnut and pomegranate salad
0:20:50 > 0:20:52and Brian will be creating yet another turkey dish
0:20:52 > 0:20:54to try and tempt me, well, all of us...
0:20:54 > 0:20:56THEY LAUGH
0:20:56 > 0:20:58But first, here are some of our favourite chefs
0:20:58 > 0:21:00with their festive foodie tips.
0:21:00 > 0:21:03My tip for Christmas is to take
0:21:03 > 0:21:04a bottle of marmalade
0:21:04 > 0:21:05and fold it through
0:21:05 > 0:21:07with some whipped cream
0:21:07 > 0:21:09to serve on the side of your Christmas pudding.
0:21:09 > 0:21:11Hi, my Christmas tip is actually
0:21:11 > 0:21:13a Boxing Day lunch. So whatever
0:21:13 > 0:21:14you cooked for Christmas,
0:21:14 > 0:21:16whether it's goose or turkey,
0:21:16 > 0:21:19whatever's left over, just shred it up, stir-fry that with a bit of
0:21:19 > 0:21:22curry leaves, green chillies, onions and coconut.
0:21:22 > 0:21:24Make that a really nice Southern Indian stir-fry.
0:21:24 > 0:21:27That you could fill inside a sandwich or a wrap
0:21:27 > 0:21:29or you could have it on its own.
0:21:29 > 0:21:32Go on, have fun, Merry Christmas.
0:21:32 > 0:21:34Don't stuff the turkey, funny enough,
0:21:34 > 0:21:36because it can dry the meat out.
0:21:36 > 0:21:38Leave it open, actually sit it
0:21:38 > 0:21:40on its breast and let the actual juices
0:21:40 > 0:21:43go in the breast and keep it much more juicy.
0:21:43 > 0:21:45Cook the stuffing separately.
0:21:45 > 0:21:48If you're really worried about drying up the bird,
0:21:48 > 0:21:50you can take the legs off and cook them separately.
0:21:50 > 0:21:53If you've got a very, very small family, and you want a big turkey,
0:21:53 > 0:21:57cook one breast on Christmas Day and a turkey leg on Christmas Day
0:21:57 > 0:22:00and put the other turkey breast and the leg in the freezer
0:22:00 > 0:22:03for New Year's Day, so there's no wastage.
0:22:03 > 0:22:04Don't, whatever you do,
0:22:04 > 0:22:07throw away your turkey bones.
0:22:07 > 0:22:08Just put them in a pan with
0:22:08 > 0:22:10an onion, a clove of garlic,
0:22:10 > 0:22:12cover it with water and simmer away
0:22:12 > 0:22:17and use that stock to make Stilton and celery soup.
0:22:17 > 0:22:19Delicious!
0:22:19 > 0:22:21That one was for you, dear Brian.
0:22:21 > 0:22:23Thanks, guys. Right, Theo, it's your turn to cook.
0:22:23 > 0:22:26- We've got pheasant on the menu, what are we going to do?- We'll roast this
0:22:26 > 0:22:29lovely small hen pheasant and then make a salad with it.
0:22:29 > 0:22:31We'll roast it, wrap it in pancetta, stuff it with some rosemary
0:22:31 > 0:22:34and I've got these beautiful leaves here - some trevisse tardivo,
0:22:34 > 0:22:37- some castelfranco and some dandelion leaves.- Look at those!
0:22:37 > 0:22:40I've tried growing these this year in the garden
0:22:40 > 0:22:42and with some success, some not so good,
0:22:42 > 0:22:45this one particularly is quite difficult to grow.
0:22:45 > 0:22:48But certainly, the radicchio and the dandelion is pretty straightforward,
0:22:48 > 0:22:50but you get a beautiful colour with this as well.
0:22:50 > 0:22:52And they also have a really nice texture
0:22:52 > 0:22:54and they're really good for a hot salad.
0:22:54 > 0:22:57And what's nice, if you add balsamic vinegar and lemon juice,
0:22:57 > 0:22:58sort of quite sweet things,
0:22:58 > 0:23:01it actually adds a really... It goes really well with the bitter leaves.
0:23:01 > 0:23:04- We've got the hen pheasant. - We'll just wrap it up.
0:23:04 > 0:23:05Why particularly the hen pheasant?
0:23:05 > 0:23:08- Girls are more tender than boys, basically.- All right.
0:23:08 > 0:23:11And they kind of...they're a bit smaller...
0:23:11 > 0:23:13Is that so with turkey as well?
0:23:13 > 0:23:14I don't know about turkey.
0:23:14 > 0:23:15You need to ask Brian.
0:23:15 > 0:23:18- Brian is the expert!- You'll learn about turkey and you'll like it
0:23:18 > 0:23:22- and Sharleen agrees with that. Girls...- Girls are always tender.
0:23:22 > 0:23:25I'm just breaking these chestnuts cos you're going to boil them.
0:23:25 > 0:23:27I'll just boil them and add them to the salad.
0:23:27 > 0:23:29You could roast them, but I think boiling them is just as nice.
0:23:29 > 0:23:31But the secret is just make a split in them first,
0:23:31 > 0:23:33otherwise they start exploding everywhere.
0:23:33 > 0:23:36You can just, rather than faff around trying to peel them,
0:23:36 > 0:23:39you can just get a teaspoon and just scoop out the insides.
0:23:39 > 0:23:41Now, using pancetta there.
0:23:41 > 0:23:46You could use dried cured bacon as well, but pancetta is beautiful.
0:23:46 > 0:23:50You could use streaky bacon, you could use prosciutto di Parma,
0:23:50 > 0:23:51you could use anything, really.
0:23:51 > 0:23:54But I think the thing about it is that it gives it...
0:23:54 > 0:23:55it keeps the breasts nice and juicy.
0:23:55 > 0:23:58And I'll cook this for a reasonably long time.
0:23:58 > 0:24:00I always think with pheasant, if you cook it too quickly,
0:24:00 > 0:24:03you end up with the leg being a bit undercooked and it doesn't taste
0:24:03 > 0:24:04so nice, but if you cook it slowly,
0:24:04 > 0:24:08all that fat sort of renders down and you get really tasty birds.
0:24:08 > 0:24:09I'm going to cook this, seal it off.
0:24:09 > 0:24:12And of course, still in season as well at the moment.
0:24:12 > 0:24:14So you can get them all over the place now.
0:24:14 > 0:24:16And also, they are pretty good value for money,
0:24:16 > 0:24:20I mean, you can get a pheasant very cheap.
0:24:20 > 0:24:22OK, so we've got our salad leaves.
0:24:22 > 0:24:24I often think the grouse this time of year,
0:24:24 > 0:24:25is it kind of hit or miss?
0:24:25 > 0:24:28Yeah, I agree with you, absolutely.
0:24:28 > 0:24:31Do you want to wash your hands in the sink?
0:24:31 > 0:24:33So I think with grouse, really,
0:24:33 > 0:24:37this time of year, it's not one that I would go for.
0:24:37 > 0:24:38It's not finished, but, yeah,
0:24:38 > 0:24:41a casserole grouse, however, works nice this time of year, I think.
0:24:41 > 0:24:43- Good heart-warming stuff.- Yeah.
0:24:43 > 0:24:46Slow-cooked. So you're getting a bit of colour on there.
0:24:46 > 0:24:49A bit of colour, yeah, and I'm going to pop that in the oven.
0:24:49 > 0:24:51So what do you have in Italy at Christmas time?
0:24:51 > 0:24:53- Cos it's definitely not turkey, is it?- Well, Christmas time,
0:24:53 > 0:24:56they tend to have...it's big family gatherings,
0:24:56 > 0:24:59so they have a big sort of baked pasta to start
0:24:59 > 0:25:01and then, there'll be something like a bollito misto,
0:25:01 > 0:25:05so they cook it like a capon and they have cotechino sausage or zampone.
0:25:05 > 0:25:07- Cotechino?- Cotechino, yeah.
0:25:07 > 0:25:10It's a pork sausage and it's kind of slightly spicy
0:25:10 > 0:25:13and it's just sort of poached, it's absolutely delicious.
0:25:13 > 0:25:15OK, so our salad leaves. We've got some dandelion,
0:25:15 > 0:25:17some of this thing called trevisse tardivo
0:25:17 > 0:25:21which has got a lovely sweetness to it, slightly bitter.
0:25:21 > 0:25:24- And we've got some...- If you can't find that, chicory would...?
0:25:24 > 0:25:25Any kind of chicory -
0:25:25 > 0:25:28you could use white chicory or you could use radicchio.
0:25:28 > 0:25:31Do you mean a Belgian endive by that, Theo?
0:25:31 > 0:25:34Belgian endive, exactly. So we've got our salad leaves...
0:25:34 > 0:25:37There is an argument as per how to call chicory or an endive...
0:25:37 > 0:25:40Certain people call them different things and I get confused myself.
0:25:40 > 0:25:43- So this would have been cooked for about...- He's full of information.
0:25:43 > 0:25:46This has been cooked for about half an hour
0:25:46 > 0:25:49and we've got the...it's sort of quite juicy in the inside,
0:25:49 > 0:25:52and that pancetta has really gone crispy
0:25:52 > 0:25:55so we just take the string off.
0:25:55 > 0:25:58Now, you cook this for a decent amount of time
0:25:58 > 0:26:01cos, you know, a lot of people say game should be nice and pink,
0:26:01 > 0:26:04- you've cooked this for... - I think for something like a salad,
0:26:04 > 0:26:06it's really nice to have it cooked through cos if it's too rare,
0:26:06 > 0:26:08it doesn't taste so nice
0:26:08 > 0:26:10and it can be a bit tough, particularly the legs.
0:26:10 > 0:26:13You won't use every single bit, cos there's so much on here.
0:26:13 > 0:26:15OK, so just take the breasts and the legs off.
0:26:15 > 0:26:18It's funny you mentioned grouse, but I think this time of year,
0:26:18 > 0:26:21if you pop roast pheasant, I think that's fantastic as well.
0:26:21 > 0:26:22Absolutely, yes.
0:26:22 > 0:26:26If you cook it a decent amount of time rather than have it pink.
0:26:26 > 0:26:29So heat the pan up, get rid of some of that fat.
0:26:29 > 0:26:32- Do you want some of these leaves of this one?- Yes, please.
0:26:32 > 0:26:35- What do you call this one again? - It's called castelfranco.
0:26:35 > 0:26:37And then, add a little bit of Marsala.
0:26:37 > 0:26:39You can put a bit at the beginning of the cooking,
0:26:39 > 0:26:41but it tends to get a bit too...
0:26:41 > 0:26:43so we'll just reduce that down slightly
0:26:43 > 0:26:47and then, we're going to add our bits of pheasant,
0:26:47 > 0:26:49so take off any little bones.
0:26:49 > 0:26:51Do you need to flame the Marsala at all?
0:26:51 > 0:26:54- Just cook it down so you get rid of the alcohol.- Right.
0:26:54 > 0:26:57But I put a little bit in the pan before it went in the oven,
0:26:57 > 0:27:01so it just gives it that extra fishing off for the dressing.
0:27:01 > 0:27:04- So take the skin off. - Do you want me to chop this...?
0:27:04 > 0:27:06That'd be very nice, thank you.
0:27:06 > 0:27:09And then, just sort of take big chunks of the pheasant,
0:27:09 > 0:27:12makes the salad much more sort of rustic and warm-tasting.
0:27:12 > 0:27:17- Leave some for the salad, Chef! - One for the pot, one for me...
0:27:17 > 0:27:19THEY LAUGH
0:27:19 > 0:27:22THEY MURMUR
0:27:25 > 0:27:28So that Marsala, we've just reduced that so we get that sweetness
0:27:28 > 0:27:30which goes on really nicely with the dressing.
0:27:30 > 0:27:32Another one for me.
0:27:32 > 0:27:34- We just flame that.- Yeah.
0:27:35 > 0:27:38So this is basically the salad dressing that we're making now.
0:27:38 > 0:27:39It's the salad dressing, yes.
0:27:39 > 0:27:43The Marsala just goes in with that lovely sort of sweet taste,
0:27:43 > 0:27:45- that's our Christmassy taste.- Yeah.
0:27:45 > 0:27:48Because often, you've got to cook the legs separately, really.
0:27:48 > 0:27:50Cos they can be quite tough.
0:27:50 > 0:27:54Sorry to... But the French used to put the whole bird in,
0:27:54 > 0:27:56take it out when the breast was cooked, let it rest,
0:27:56 > 0:27:59take the legs off, put them back in and serve the legs with the salad,
0:27:59 > 0:28:03just like Theo is doing, afterwards. It's just brilliant.
0:28:03 > 0:28:05OK, so give it a bit of balsamic vinegar.
0:28:05 > 0:28:08Which is what they still classically do with poule...with chicken.
0:28:08 > 0:28:09Absolutely right, yes.
0:28:09 > 0:28:13- And duck, em...blood duck or whatever it's called.- Blood duck?
0:28:13 > 0:28:16- What is it called?- Blood duck(!) - No, what is it called?
0:28:16 > 0:28:17I can't remember!
0:28:17 > 0:28:18THEY LAUGH
0:28:18 > 0:28:21- It's what it is.- Canard a la presse, canard a la presse, that's it.
0:28:21 > 0:28:23They press the blood out and use that for the...
0:28:23 > 0:28:25That well-known dish - blood duck.
0:28:25 > 0:28:28When it's reduced, it's gone slightly sweet, we're going to add
0:28:28 > 0:28:30the cooked pheasant back in there.
0:28:30 > 0:28:32Just mix that all together so you get this lovely,
0:28:32 > 0:28:36all these lovely roasting juices and that flavour of Marsala back in.
0:28:36 > 0:28:38And then, we're going to toss our salad together.
0:28:38 > 0:28:41- Do you want to add a bit of mint? - Right, OK.
0:28:41 > 0:28:43So this is good balsamic vinegar in it, really.
0:28:43 > 0:28:45Very good balsamic vinegar.
0:28:45 > 0:28:48A bit of olive oil. A little bit more.
0:28:49 > 0:28:52And...I'm going to get a plate and start making up our salad.
0:28:52 > 0:28:56So we've got the lovely mixed bitter leaves,
0:28:56 > 0:28:58a few of those on the plate.
0:28:58 > 0:29:02And then, we're going to get our chestnuts, which you've peeled.
0:29:02 > 0:29:05And the pomegranate and then, we sort of build up our salad
0:29:05 > 0:29:07and it's the perfect thing to put at the middle of the table
0:29:07 > 0:29:09for lots of people,
0:29:09 > 0:29:11because there's so much meat on a pheasant.
0:29:11 > 0:29:13OK.
0:29:13 > 0:29:16Then layer that up, a few more leaves,
0:29:16 > 0:29:19and then we're going to finish off with some lovely...
0:29:19 > 0:29:21I think you guys better come over and have a taste of it.
0:29:21 > 0:29:22..roasted chestnuts...
0:29:22 > 0:29:25- There's enough for all of us here. So...- Roasted chestnuts.
0:29:25 > 0:29:27So there are the chestnuts we've just boiled.
0:29:27 > 0:29:30It takes, what, ten minutes, something like that?
0:29:30 > 0:29:33Yeah, and then just peeled. And then, we've got out pomegranate.
0:29:33 > 0:29:34That looks delicious.
0:29:34 > 0:29:41And then a few... I've got so much mint. And then, a few bits of mint.
0:29:41 > 0:29:43Nice and rough. A bit of pancetta.
0:29:43 > 0:29:45I think you've done that for Lorraine Pascale...
0:29:45 > 0:29:47THEY LAUGH
0:29:47 > 0:29:50- We just finish with a bit of balsamic vinegar.- Ooh!
0:29:50 > 0:29:55And there you are - a delicious roasted pancetta salad with pheasant.
0:29:55 > 0:29:56Thank you.
0:29:56 > 0:29:59The leaves are the key to this, aren't they, if you can find them.
0:29:59 > 0:30:01With the Marsala and the pancetta it's quite sweet,
0:30:01 > 0:30:04so you want something to counteract that,
0:30:04 > 0:30:06so having the bitter leaves really works.
0:30:06 > 0:30:07I'll take a bit of everything.
0:30:07 > 0:30:09- Finish off with a bit of mint as well.- Mm!
0:30:09 > 0:30:12But the quality of the balsamic vinegar is really important.
0:30:12 > 0:30:15The cheaper stuff nowadays can be very watery.
0:30:15 > 0:30:16You need to use good stuff.
0:30:16 > 0:30:20It's too acidic. You want something quite sweet and thick.
0:30:20 > 0:30:23- Happy with that?- Fantastic. - That's really good. Delicious.
0:30:23 > 0:30:26While we dive into this, let's pay a visit to Rick Stein for some
0:30:26 > 0:30:29- seasonal salmon fishing in Scotland. - That is delicious.
0:30:29 > 0:30:33One of the best farmed salmon around comes from the Outer Hebrides.
0:30:33 > 0:30:39It's so good it's almost like wild. A bit like the weather here.
0:30:39 > 0:30:42My main question coming to the islands is to see
0:30:42 > 0:30:47Angus Macmillan's organic farmed salmon in Benbecula.
0:30:48 > 0:30:52This is the first time I've actually been to a fish farm which is truly out at sea.
0:30:52 > 0:30:58And suddenly you can see what they say about being out in the open sea.
0:30:58 > 0:31:01There's water rushing down here all the time
0:31:01 > 0:31:04and constantly you're getting clean water.
0:31:04 > 0:31:08And that is the main thing, I think, about organic salmon.
0:31:08 > 0:31:12Not only that, but the cages are well spaced apart
0:31:12 > 0:31:15and I'm sure a low density of fish in the cages.
0:31:15 > 0:31:18They don't have any electronic feeding machines here.
0:31:18 > 0:31:22They deliberately feed the fish by hand so that they only get what
0:31:22 > 0:31:27they need and there is no excess food on the bottom polluting the water.
0:31:28 > 0:31:32We've got two! This to me is a very attractive fish.
0:31:32 > 0:31:35A lovely colour, as you can see, and it's also nice and sleek.
0:31:35 > 0:31:38And the thing I always look for in good farmed fish
0:31:38 > 0:31:43is the shape of the fins. This is used to swimming a great deal.
0:31:43 > 0:31:47One of the things Angus was saying was that because the fish here
0:31:47 > 0:31:49are out in a strong current
0:31:49 > 0:31:52their muscles are being engaged actively all the time
0:31:52 > 0:31:53and you can feel that.
0:31:53 > 0:31:57When I just go like that the fillet is really firm.
0:31:57 > 0:32:02Yeah, I'd quite like to do something with that. Eat it, in other words.
0:32:04 > 0:32:07This is roasted salmon with salsa verde.
0:32:07 > 0:32:11But, usually, I'm going to stuff the salmon with salsa verde
0:32:11 > 0:32:13and roast it on a bed of tomatoes.
0:32:15 > 0:32:19I sprinkle the sliced tomatoes with a good handful of capers
0:32:19 > 0:32:22and then two or three coarsely chopped cloves of garlic.
0:32:22 > 0:32:26Next, plenty of fresh thyme and a good amount of sea salt.
0:32:26 > 0:32:31Drizzle olive oil over everything and then a little bit of water as well.
0:32:31 > 0:32:33Lay the fillets of salmon on top
0:32:33 > 0:32:37and don't forget to season them on the inside.
0:32:37 > 0:32:40Look how lovely and pale the flesh is.
0:32:40 > 0:32:43That's because there's no pink dye in their feed.
0:32:43 > 0:32:48Now, to make the salsa verde stuffing, using mint, parsley,
0:32:48 > 0:32:50anchovies, garlic and capers.
0:32:50 > 0:32:52This is actually my own dish,
0:32:52 > 0:32:54but it's the sort of thing I like for Christmas.
0:32:54 > 0:32:59Probably on Christmas Eve, something a bit different from turkey or goose on Christmas Day.
0:32:59 > 0:33:01It's actually based on Italian ideas of cooking.
0:33:01 > 0:33:05First of all, the salsa verde, which I made really stiff and dry
0:33:05 > 0:33:07so it makes a nice stuffing.
0:33:07 > 0:33:11But also the tomato under there and the water and the olive oil
0:33:11 > 0:33:17is a way of cooking the Italians call acqua pazza, which means "mad water".
0:33:17 > 0:33:18I don't quite know why it refers to that,
0:33:18 > 0:33:23but maybe as it's boiling briskly like this it's going bonkers.
0:33:23 > 0:33:26But it produces this lovely emulsion which will work really well
0:33:26 > 0:33:27with that salmon.
0:33:28 > 0:33:31Oil the top of the fish and sprinkle with chilli flakes,
0:33:31 > 0:33:35some more thyme and a final bit of seasoning.
0:33:35 > 0:33:38That goes in the oven for about 25 minutes, a hot oven.
0:33:42 > 0:33:4620 to 25 minutes is more than enough for cooking a fish like this.
0:33:46 > 0:33:49Let's face it, come Christmas Eve you don't want to be locked
0:33:49 > 0:33:54away in the kitchen all night and an elegant and simple dish like this
0:33:54 > 0:33:58frees you up nicely to enjoy the festivities.
0:33:58 > 0:34:01Those tomatoes are cooked in the juices from the fish
0:34:01 > 0:34:04and have softened in the oil and become sweet.
0:34:04 > 0:34:08This is a six-pound salmon and it will feed a dozen people.
0:34:08 > 0:34:12And it goes really well with a good glass
0:34:12 > 0:34:15of sparkling English white wine.
0:34:16 > 0:34:18Good idea, that dish.
0:34:18 > 0:34:22Every show, Brian Turner tries to prove that turkey is a tasty meat
0:34:22 > 0:34:24by not just creating new turkey dishes, but also wearing
0:34:24 > 0:34:27ridiculous jumpers
0:34:27 > 0:34:30and it's time for Brian Turner's Turkey Challenge!
0:34:30 > 0:34:33TURKEYS GOBBLE
0:34:33 > 0:34:39We found turkey music, you see? So, Brian, what's on the menu today?
0:34:39 > 0:34:42Well, it's seasonal again, so this is a roast
0:34:42 > 0:34:46breast of Turkey off the bone, but it's seasoned with mincemeat.
0:34:46 > 0:34:48Those wonderful spices...
0:34:48 > 0:34:51Before you start, that doesn't look appetising already.
0:34:51 > 0:34:53I was always taught not to eat anything that's bigger
0:34:53 > 0:34:55than your head.
0:34:55 > 0:35:00Well, then in that case, you'd be all...! I didn't say that, Chef.
0:35:00 > 0:35:05It doesn't look the most appetising at this moment in time,
0:35:05 > 0:35:07but with magic, Chef...
0:35:07 > 0:35:09Your raw egg whites and sugar don't look appetising
0:35:09 > 0:35:12- but you made an absolute masterpiece out of them.- Yeah.
0:35:12 > 0:35:15What I'm doing quickly, I'm just going to release the skin
0:35:15 > 0:35:20a little bit here on the turkey so we can actually get that bit...
0:35:20 > 0:35:26- How big a turkey would this be?- This looks like 2.5 kilos. Two kilos.
0:35:26 > 0:35:28I mean the whole turkey.
0:35:28 > 0:35:31The turkey would probably be a 25-pounder, I suspect,
0:35:31 > 0:35:32before it all started.
0:35:32 > 0:35:35- It was like an emu.- Yeah.
0:35:35 > 0:35:38LAUGHTER
0:35:38 > 0:35:42Emu has a reputation on television, so be very careful.
0:35:42 > 0:35:46I've released the skin to the edges to get the mincemeat in.
0:35:46 > 0:35:49- Don't put too much in there.- No. Can I let you in on another secret?
0:35:49 > 0:35:51- I don't like mincemeat either.- Oh!
0:35:52 > 0:35:58- Did one ever feel like one's been set up?- No, no!- OK, so you tie this.
0:35:58 > 0:36:01It's important to tie it to keep its shape.
0:36:01 > 0:36:05It will shrink a bit, but it's to make it an even shape all along.
0:36:05 > 0:36:08That way it'll cook nice and easily. You want to cook turkey through.
0:36:08 > 0:36:10Of that there is no doubt.
0:36:10 > 0:36:13But the problem with turkey is too many people overcook it.
0:36:13 > 0:36:17Consequently, some people don't like it because they had a bad experience.
0:36:17 > 0:36:19And that's unfair on the turkey.
0:36:19 > 0:36:22Once it's gone, it doesn't create the cooking bit itself.
0:36:22 > 0:36:25So put another piece in there.
0:36:25 > 0:36:28You've got plenty of veg - onions, carrots, whatever you like.
0:36:28 > 0:36:32- Celery, herbs, whatever you like. - To mask the flavour, yeah.
0:36:32 > 0:36:35- Just to enhance the flavour. - Enhance the flavour!
0:36:35 > 0:36:37Chef, a lot of dishes that you and I do,
0:36:37 > 0:36:40it's all about taking basic products and enhancing it.
0:36:40 > 0:36:43- You're going to cut the apples in half?- I'm going to do it now.
0:36:43 > 0:36:46Good man. So we lay out on top there.
0:36:46 > 0:36:48We're going to put some butter on here,
0:36:48 > 0:36:50because I know you like butter, Chef.
0:36:50 > 0:36:52That you can't argue with, surely.
0:36:52 > 0:36:55That'll help to roast it and keep it nice and moist.
0:36:55 > 0:36:59This will be a lovely moist turkey and bags of flavour as well.
0:36:59 > 0:37:02Salt goes on there, pepper goes on there.
0:37:02 > 0:37:04I'm glad to put it in the oven at about 180 degrees
0:37:04 > 0:37:09and that'll probably take an hour and 20 minutes at 350-400.
0:37:09 > 0:37:12It will be ready three weeks on Tuesday, by the size of that thing.
0:37:12 > 0:37:15I'm going to wash my hands, which you must do after you use raw meat,
0:37:15 > 0:37:23but particularly raw poultry. And then let's get this ready over here.
0:37:23 > 0:37:26So tell us exactly what you did, Chef, with those lovely apples.
0:37:26 > 0:37:29I put in some cinnamon, butter... Not peeling them, just...
0:37:29 > 0:37:34- These are Braeburns, I think. - They are Braeburns, yeah.
0:37:34 > 0:37:37And basically these just get roasted off in the oven.
0:37:37 > 0:37:38Roasted in the oven.
0:37:38 > 0:37:42And a really nice balance with the cinnamon, goes with the turkey.
0:37:42 > 0:37:44Turkey's looking good here.
0:37:44 > 0:37:46You have to admit, Chef, that looks a lot more attractive.
0:37:46 > 0:37:49It looks like a roasted pterodactyl.
0:37:49 > 0:37:51Anyone out there think that looks like...?
0:37:51 > 0:37:53I think it looks so much more attractive.
0:37:53 > 0:37:56So we've let it sit for half an hour.
0:37:56 > 0:37:58Turn it over, let the juices...
0:37:58 > 0:38:00Keeps it nice and moist, enhances the flavour.
0:38:00 > 0:38:03They don't look impressed over there.
0:38:03 > 0:38:06- They were looking very well, OK? - It smells good.
0:38:06 > 0:38:07One thing I forgot to do,
0:38:07 > 0:38:14which I'm going to do now quickly, is just put some wine into the turkey.
0:38:14 > 0:38:15Is that because you forgot, Chef?
0:38:15 > 0:38:20I didn't forget it, I decided you just let it start to roast first,
0:38:20 > 0:38:23get a bit of colour on there, Chef. You are so unkind.
0:38:23 > 0:38:25It's because he's forgotten.
0:38:25 > 0:38:27He's forgotten it.
0:38:27 > 0:38:28So what's next?
0:38:28 > 0:38:29It's been sitting for a while,
0:38:29 > 0:38:33and because we've got the vegetables with their caramelised juices
0:38:33 > 0:38:36and the wine and the stock in there, that's helped to create...
0:38:36 > 0:38:40That's going to help us with our gravy. So we just pour that off.
0:38:42 > 0:38:45Look at the colour of that. That's great.
0:38:45 > 0:38:49I have known people back at home who will serve the actual veg with it.
0:38:49 > 0:38:51But you don't want that because you got lots of veg.
0:38:51 > 0:38:56- Put that in the pan there.- That's going to quickly reduce, Chef.
0:38:56 > 0:39:00I'm going to put a bit more stock in there, Chef, so we've got plenty.
0:39:00 > 0:39:02Everybody loves a really good bit of gravy.
0:39:02 > 0:39:05Now, this is the one thing you mustn't forget.
0:39:05 > 0:39:07Don't forget to take the string off here.
0:39:07 > 0:39:10Whatever you do on Christmas Day, or any other time,
0:39:10 > 0:39:12make sure you take the string off.
0:39:12 > 0:39:15It's difficult to tell the difference between chewing
0:39:15 > 0:39:17a piece of string and chewing a bit of turkey, isn't it?
0:39:17 > 0:39:19LAUGHTER
0:39:19 > 0:39:22They've both got a very similar sort of texture, haven't they?
0:39:22 > 0:39:24You're really not helping me at all here today.
0:39:24 > 0:39:28And I can't believe you let me forget anything. That's out of order.
0:39:28 > 0:39:31Anyway, I think that looks really good now.
0:39:31 > 0:39:33The proof of the pudding, Chef, as they say,
0:39:33 > 0:39:35is actually in the eating, so let's...
0:39:35 > 0:39:38Do you actually do roast turkey for Christmas? Is that what you do?
0:39:38 > 0:39:41I'm doing roast turkey with a chestnut stuffing... Yes.
0:39:41 > 0:39:44- What else do you do? - We do roast beef as well.
0:39:44 > 0:39:46There's a lot of us round the table!
0:39:46 > 0:39:48I'm not saying you have to just eat turkey!
0:39:48 > 0:39:53Look at that, that looks delicious. A really nice, steak-sized slice.
0:39:53 > 0:39:57And we just want to finish off our gravy.
0:39:57 > 0:39:58That looks really good.
0:39:58 > 0:40:02I know it's you and me, James, so we put a bit of butter in there.
0:40:02 > 0:40:07There's no flour in this gravy at all and this butter will help...
0:40:07 > 0:40:09Look at the shine on that gravy.
0:40:09 > 0:40:11The butter's helping to thicken it up,
0:40:11 > 0:40:14make it a really luscious bit of gravy there.
0:40:14 > 0:40:16Can I have some parsley, please, Chef?
0:40:16 > 0:40:19- There you go.- Good man. Just a drop more, please.- Any more?
0:40:19 > 0:40:21Yes, that's lovely. Perfect.
0:40:21 > 0:40:25Thank you, you are very kind. Have you got a spoon, Chef?
0:40:25 > 0:40:28That would be really good. OK, so, we're going to put this together.
0:40:28 > 0:40:32As you said, there are only four ingredients. Nice and simple.
0:40:32 > 0:40:34The steak goes on there.
0:40:34 > 0:40:37We put our apple...on top.
0:40:37 > 0:40:39We're using eating apples, but cooking apples?
0:40:39 > 0:40:41Cooking apples fall too much.
0:40:41 > 0:40:45I think you need them to be soft but you got to be able to chew it
0:40:45 > 0:40:48a bit, so I think the texture of this...
0:40:48 > 0:40:51It's very similar to the meat - you've got to chew it a bit.
0:40:51 > 0:40:53Chef, there's nothing wrong with chewing a bit.
0:40:53 > 0:40:55But turkey don't really have to chew.
0:40:55 > 0:41:00Look at that lovely sauce around the outside. I'M very happy with that.
0:41:00 > 0:41:02I don't know about you, Chef.
0:41:02 > 0:41:06- So, that looks...- Do you want a bit of parsley to decorate it?
0:41:06 > 0:41:08- A bit of holly?- No, Chef, that's not too good.
0:41:08 > 0:41:12You'd better dive into this. I know you're desperate to try, Sharleen.
0:41:12 > 0:41:19- Having had that meringue... - Thank you.- ..to start with.
0:41:19 > 0:41:22I am depending on you. I've got money on you, Sharleen.
0:41:22 > 0:41:25You are going to be converted.
0:41:25 > 0:41:29You're probably going to want a drink with this, maybe.
0:41:33 > 0:41:38He makes me so nervous. Have you had any yet?
0:41:38 > 0:41:41- Don't...!- I'm eating it!
0:41:41 > 0:41:45- You sound just like my kids at Christmas.- I'm eating it!
0:41:45 > 0:41:49- You've gone quiet.- No, it's lovely. - It's very juicy.- It's very juicy.
0:41:49 > 0:41:54- It's nice.- Thank you. James? James?
0:41:54 > 0:41:56Stop it.
0:41:56 > 0:41:59I always think with turkey, you've got to chew it, and then it gets
0:41:59 > 0:42:03to about here and it's like you just swallowed a chicken nugget.
0:42:03 > 0:42:05It starts to expand.
0:42:05 > 0:42:07- What can one say?- It's very tasty.
0:42:07 > 0:42:10- But the apples are going to be good, Bri.- Shut up.
0:42:10 > 0:42:12What do you think to the mincemeat?
0:42:12 > 0:42:16I like the mincemeat. It sort of seasons the slightly bland breast.
0:42:16 > 0:42:19- But it's very tasty.- It enhances the flavour, is what you're saying.
0:42:19 > 0:42:22- Exactly.- Thank you. I thought that's what you are saying.
0:42:22 > 0:42:26I think we're ganging up on him. It's time to decide whether this turkey recipe
0:42:26 > 0:42:30is worthy of going into our recipe book over here or going in our bin.
0:42:30 > 0:42:34You guys can help me influence this.
0:42:34 > 0:42:37It's a very good way of cooking turkey breast.
0:42:37 > 0:42:40- Would you do that for Christmas? - No.- Right, next.
0:42:40 > 0:42:42That's not the question, Chef!
0:42:42 > 0:42:45You know I wouldn't do that for Christmas. I don't like turkey.
0:42:45 > 0:42:48That's three of us, so you're going in here.
0:42:48 > 0:42:51- Oh! Terrible.- That's another one. You got a try out of the mincemeat.
0:42:51 > 0:42:55That's about it, really. That's all from us in the Christmas Kitchen.
0:42:55 > 0:42:58Thanks to Theo Randall, Brian Turner - everybody loves a tryer -
0:42:58 > 0:42:59and Sharleen Spiteri.
0:42:59 > 0:43:02- Good luck with the new album and the tour next year.- Thank you.
0:43:02 > 0:43:03And of course Lorraine Pascal.
0:43:03 > 0:43:06Remember, all of today's recipes, including this one,
0:43:06 > 0:43:12if you really want it... I'd throw away the turkey and eat the veg.
0:43:12 > 0:43:13But all the recipes are on our website.
0:43:13 > 0:43:17Go to bbc.uk/christmaskitchen. Thanks for watching.
0:43:17 > 0:43:18We'll see you again next time. Bye for now.
0:43:20 > 0:43:23I'm going to have some more apple.