:00:00. > :00:11.There's just a week left to get your festive food sorted so if you
:00:12. > :00:13.looking for inspiration, don't move for the next 45 minutes. This is
:00:14. > :00:32.Christmas Kitchen. Welcome to the show. If you are in
:00:33. > :00:39.80s about your turkey, a panic about your Christmas pud, relax because we
:00:40. > :00:45.are here to help. Coming up, The Spice Men that are Tony Singh and
:00:46. > :00:50.Cyrus Todiwala, treat us to a Christmas canape and mulled wine
:00:51. > :00:54.trifle, and we cracked open some Christmas foodie archives with a
:00:55. > :00:57.visit to Lorraine Pascal. And bringing some Australian sunshine to
:00:58. > :01:01.the studio is a restaurant owner of Granger and Co in London, Bill
:01:02. > :01:07.Granger himself. And the man who has a little round belly that shakes
:01:08. > :01:12.when he laughs like a bowl of fruit jelly... I did not write that! You
:01:13. > :01:18.said it like you meant it! Our special guest as a TV show, a
:01:19. > :01:24.musical and now his own film, it is Harry Hill. A busy time for you.
:01:25. > :01:27.Yes, the musical comes out in the New Year and I am going around
:01:28. > :01:33.promoting this wonderful movie I have made for all the family. What
:01:34. > :01:38.are you doing for Christmas? I normally have my mum over, invite
:01:39. > :01:48.her around and then hide when she rings the door bell! Someone
:01:49. > :01:55.normally picks up! I am going to do a very Christmassy onion and Cheddar
:01:56. > :02:02.on blue cheese bread. And turkey? Yes, of course! Brian, you are
:02:03. > :02:05.continuing your quest to try to convince me and 25% of the
:02:06. > :02:12.population that we should be eating turkey for Christmas. You should,
:02:13. > :02:17.this is for the leftover turkey. All the vegetables and anything left
:02:18. > :02:23.will be made into a turkey pie. The potatoes are marvellous but what is
:02:24. > :02:32.underneath makes the potatoes, live. -- come alive. We will do this pot
:02:33. > :02:37.roasted chicken, not turkey. With mushrooms, some bacon, some
:02:38. > :02:42.tarragon, Madeira, nice and simple. I am going to cut this chicken into
:02:43. > :02:50.four pieces and then eight. The first thing you do, you get this bit
:02:51. > :02:57.called the chef 's eye, you remove that and you keep this meat on the
:02:58. > :03:01.bone. Keep it nice and simple. Christmas is busy, talking about the
:03:02. > :03:07.movie. The first movie for you, what has it been like? It has been
:03:08. > :03:11.fantastic. I have Julie Walters in the film. She is great fun and a
:03:12. > :03:19.proper actress. You have an amazing cast! We have Matt Lucas to his pub
:03:20. > :03:23.actor, we have some funny people -- Matt Lucas who is a proper act of
:03:24. > :03:27.Ulster by am worried I might not be the funniest person in the film!
:03:28. > :03:43.Matt Lucas is a proper actor. It is me, my Nan and my hamster, called
:03:44. > :03:47.Abu. Keep up! It is a good start! The hamster becomes ill, we think he
:03:48. > :03:52.has only got a week to live. I ask him, what would you to do if you
:03:53. > :03:58.only had a week? He said, I would like to see Rhianna. But because I
:03:59. > :04:02.don't speak much hamster, I think he says I want to go to the top of the
:04:03. > :04:11.Blackpool Tower. So we head off on a road trip... It is a bit cheaper...
:04:12. > :04:19.We head off on a road trip and I am issued by my evil twin, Otto hill,
:04:20. > :04:24.we were separated when we were young and he was brought up by Alsatians.
:04:25. > :04:29.It is a true story that had to be told!
:04:30. > :04:37.You have written this script? I have written it with two other blokes. It
:04:38. > :04:43.is with two writers who write cartoons. It is very much like a
:04:44. > :04:50.human cartoon, very fast taste. And lots of crazy things happening --
:04:51. > :04:55.fast paced. We have songs, the magic number is running a bed and
:04:56. > :05:03.breakfast. We have a tribute to Blackpool, the city of 1000 dreams
:05:04. > :05:07.song. It is a big, fun, family adventure, perfect for malting the
:05:08. > :05:18.snow on Boxing Day. Here is a little clip. Harry Hill, Julie Walters,
:05:19. > :05:25.Matt Lucas. Simon Bird, Sheridan Smith, Johnny Vegas, Jim Broadbent.
:05:26. > :05:33.That image will be difficult to get out of our heads! You are an evil
:05:34. > :05:37.twin! I know! APPLAUSE
:05:38. > :05:48.A lot going on. It is an hour and a half but it feels like 20 minutes.
:05:49. > :05:53.What has it been like, being able to do your own movie? It has been
:05:54. > :05:59.great. I thought it would be like TV. I thought it would be like three
:06:00. > :06:00.episodes of TV burp. What it is a really involved process, quite
:06:01. > :06:02.different. episodes of TV burp. What it is a
:06:03. > :06:09.really involved process, quite It has been really good to spend the
:06:10. > :06:12.time polishing something. You spend a come on this amount of time
:06:13. > :06:19.researching TV burp, you do all the research. I used to watch all the
:06:20. > :06:27.shows, including Emmerdale. Yes, it was nightmarish. Are we going to see
:06:28. > :06:32.it come back again or has it gone? I think it is done now. I did so many
:06:33. > :06:37.of them. I think TV has changed to a large extent. It became harder to
:06:38. > :06:41.do. I wanted to make sure we did not start making ropy versions. You know
:06:42. > :06:45.what it is like when you are making a lot of shows in a row! There is
:06:46. > :06:54.always a chance that the quality might step! I find that if you
:06:55. > :07:00.change the talent quite a lot... I am depending on you, Harry! We found
:07:01. > :07:08.him down the book is the other day and we dragged him in. It is cruel.
:07:09. > :07:14.He is like a coconut shy. If the movie was not enough... Out on the
:07:15. > :07:20.20th of December, it is called The Harry Hill Movie. If that wasn't
:07:21. > :07:28.enough, you have a musical. Yes, I have written a musical about the X
:07:29. > :07:32.Factor, it is called I Can't Sing. Picture this, you have an idea for a
:07:33. > :07:35.physical about the X Factor and you persuade the bloke who you are
:07:36. > :07:41.taking the Micky out of, Simon Cowell -- a musical about the X
:07:42. > :07:47.Factor. You persuade him to agree to make it and put the money up for it.
:07:48. > :07:54.It is pretty smart, right? He says, what is it going to be called? You
:07:55. > :07:58.say, I Can't Sing. In a way, it is the TV burp thing we used to do,
:07:59. > :08:06.celebrating but taking the Micky at the same time. About the kind of
:08:07. > :08:11.whole X Factor talent show thing. He has seen it, I take it? He came
:08:12. > :08:18.along, we had a workshop. We had written the whole thing by then. We
:08:19. > :08:22.had the songs and the jokes and a story. They said, if Simon likes it,
:08:23. > :08:26.it is going to go ahead, if he doesn't like it, that is it. It was
:08:27. > :08:33.very much like being on the X Factor. And he liked it. That will
:08:34. > :08:39.be hitting London... He had his Rolls-Royce outside with the engine
:08:40. > :08:41.running! Literally! It is going ahead. It is opening at the
:08:42. > :08:47.Palladium, the mecca of light entertainment. Brian was on stage
:08:48. > :08:56.last week, compere in at the Palladium. Comparing what? Rick
:08:57. > :09:03.stein did a night there. I was there during the day. What a fantastic
:09:04. > :09:08.experience, to stand on that stage. We were in the next day and there
:09:09. > :09:14.was a strong smell of curry. You are right, we did fish curry! What does
:09:15. > :09:19.he do for a Palladium show of cooking? It was the story of his
:09:20. > :09:26.life and journeys and clips from his films in France, Spain, Cambodia. It
:09:27. > :09:34.went so quickly, like you said. Did you sing? I did sing. Brian Turner,
:09:35. > :09:40.the movie will be next. It is quite long! Mashed potato has butter and
:09:41. > :09:46.cream. What is the difference between a pot roast and broiling?
:09:47. > :09:54.Pot roasting, I think that is big in the oven. So do I. A casserole, you
:09:55. > :09:59.can cook it on the stove. The idea is we throw everything in. It has
:10:00. > :10:07.Madeira, cream, stop. Tarragon, mushrooms -- cream and stock. You
:10:08. > :10:09.lift out these pieces of chicken. Wild mushrooms are in season at the
:10:10. > :10:15.moment, they are wonderful quality at the moment. You take this sauce
:10:16. > :10:23.and you put that with it. We have made mashed potato, literally with
:10:24. > :10:27.double cream and butter. Over the top. You could do this with turkey
:10:28. > :10:33.but you need to cook it in a bath come because the turkey is
:10:34. > :10:38.ridiculous in size, pointless. You use a knife and you chop it up! We
:10:39. > :10:43.put the mashed potato on the top. What I have for you, truffle. I
:10:44. > :10:47.don't know if you have tasted black truffle before? I have never had
:10:48. > :10:57.anything like that, I have very simple tastes. Fresh black truffle
:10:58. > :11:06.over the top. You can dive in. It does look very nice. It is very hot.
:11:07. > :11:21.Would that explain the steam coming off it? It's very heart! -- hot!
:11:22. > :11:27.Here are The Spice Men! Are you all right? Cyrus Todiwala and Tony sing
:11:28. > :11:45.with the Christmas just for you. Christmas time, the nights are
:11:46. > :11:49.drawing in, crisp, cold evening. A nice time to sit with family and
:11:50. > :11:57.friends and enjoy some good food. Party food. Absolutely, let's get
:11:58. > :12:01.some cooking done. What are we doing for our first Christmas Kitchen
:12:02. > :12:12.recipe? We are making a spiced IRC style fishcake. -- parsee style
:12:13. > :12:16.fishcake. It is for sharing. If you don't mind chopping some onions for
:12:17. > :12:29.me. The best job in the world. In the meantime, we love cinnamon. With
:12:30. > :12:35.that, good old Kashmiri chilli. Break it into pieces. Get some of
:12:36. > :12:43.the seeds out. It is not for heat, it is for flavour. Straight in
:12:44. > :12:53.there, please. That noise is one of the best noises. Fantastic. We leave
:12:54. > :12:58.that for a while. Would you mind taking the crust of the bread? In
:12:59. > :13:03.the meantime, I am going to get cracking on the fish. Straight into
:13:04. > :13:12.the machine. I have about five cloves of garlic. The important
:13:13. > :13:17.thing is for people to always by slender, long green chillies. They
:13:18. > :13:23.make a mistake by buying the fat ones. For Indian food, that has got
:13:24. > :13:31.the flavour. Chopped ginger, and of course, fresh coriander. That looks
:13:32. > :13:38.professional! I had somebody else do it for me!
:13:39. > :13:47.You are not using anything like an egg? Yes, one egg in there. Salt and
:13:48. > :14:00.a touch of pepper. And there we go. As simple as that. That onion is
:14:01. > :14:10.almost ready. If you put the ginger and garlic inside. And what we are
:14:11. > :14:21.going to do, get a bit of water in your hand so it doesn't stick. Raw
:14:22. > :14:37.cane sugar. And now I am going to add a bowlful of this chopped
:14:38. > :14:49.tomato. That goes inside. It starts to evaporate. A touch of salt. That
:14:50. > :14:55.makes a beautiful stuffing. That would be nice with a Scotch egg. Do
:14:56. > :15:09.not forget, Scotch egg came from India. People lose patience and flip
:15:10. > :15:23.it over fast, we need to be patient. A beautiful colour. Lovely.
:15:24. > :15:39.I love the smell. So beautiful. And the coriander. It is for the source,
:15:40. > :15:51.OK? -- sauce. We can feed quite a few people. That is our Christmas
:15:52. > :16:02.Kitchen special. Very festive colours with red and green.
:16:03. > :16:10.My Christmas treat is a sherry trifle. We will have a twist. There
:16:11. > :16:21.will be mulled wine jelly and nutmeg. What will make it different,
:16:22. > :16:28.it is mulled wine jelly. Get your jelly of choice, strawberry is mine,
:16:29. > :16:31.and what we are going to do, we will exchange the amount of water to
:16:32. > :16:47.mulled wine. It goes in with a cinnamon stick. Cardamom. Very
:16:48. > :16:54.potent. Two clothes. -- cloves. Orange zest. A little bit of sugar
:16:55. > :16:59.because the wine is sharp. Fresh ginger. It does not matter if the
:17:00. > :17:09.skin is on. We are getting the flavour. I will get the leftover
:17:10. > :17:21.pieces of cake because we do not waste. All of that in? With the
:17:22. > :17:29.liquid? Yes. While it boils, we will whip the cream. I will pour
:17:30. > :17:38.everything in there. We will strain it after. We will keep the aromatics
:17:39. > :17:48.in there as long as possible. We will pour the jelly over the Madeira
:17:49. > :17:59.sponge and fruit. Look at that. That is it. The trifle has been in a
:18:00. > :18:13.fridge for a couple of hours, it has set and we will put on the custard.
:18:14. > :18:24.Lovely custard. And the cream? It reminds me of my cake baking days.
:18:25. > :18:34.Glace cherries. I knew that. Hundreds and thousands. Memories? Of
:18:35. > :18:46.course. Flaked almonds. This is my mulled wine spiced trifle of not
:18:47. > :18:54.make Madeira cake. -- nutmeg. All that is left is to wish everybody a
:18:55. > :19:03.Merry Christmas. Hundreds and thousands. I bet they bought them
:19:04. > :19:09.and they are not handmade. Here is Valentine Warner, Jason Abbott, and
:19:10. > :19:14.Tom kitchen with festive advice. My Christmas tip would be keep it
:19:15. > :19:18.simple. You do not need ten different vegetables, four is fine.
:19:19. > :19:25.My mother over cooks Christmas vegetables. The day before, peel
:19:26. > :19:29.your vegetables. Boiling water, quickly Blanche them and sets the
:19:30. > :19:35.colour and plunge them into iced water. The next day, an hour before
:19:36. > :19:39.the turkey, butter and sea salt, warm them in the oven and you have
:19:40. > :19:46.perfect vegetables. Take note, ma'am will stop honey roast parsnips,
:19:47. > :19:54.Blanche them, drive them and roast them in the pan with butter, honey
:19:55. > :19:57.and a cinnamon stick and star anise. Great ideas. It is time for
:19:58. > :20:06.Australian sunshine from Bill Granger. I am going to do a
:20:07. > :20:11.delicious home-made bread. That sounds good, better than that stuff.
:20:12. > :20:23.Turkey, I sense deep emotional scarring. It is him. Use dried
:20:24. > :20:31.yeast, salt and sugar and flour and mix it up quickly and add water. Did
:20:32. > :20:40.your mother make dry turkey? We were pig farmers and has roast pork on
:20:41. > :20:46.the menu. That is a copout. Let's see what your mother says. My father
:20:47. > :20:52.and grandfather were butchers and I still have turkey, pork, beef, ham.
:20:53. > :20:58.Australians will eat anything, ostrich, anything. The biggest
:20:59. > :21:05.problem is most people cook it once a year and do not know how to do it.
:21:06. > :21:15.What do you reckon? I am not converted. We have had so many on
:21:16. > :21:30.the show. Chop up the onions. Fry them and I will finish it. Sugar,
:21:31. > :21:34.balsamic vinegar. You can do it in a kitchen aid with the bread hook, or
:21:35. > :21:43.by hand. I find, when I have done the cooking for Christmas, you want
:21:44. > :21:48.something warm to go with it, and this bread... Australian Christmas,
:21:49. > :21:53.what is that about? You have the strange thing. My family has a
:21:54. > :22:00.British background and you have the tradition of Turkey. My grandmother
:22:01. > :22:05.would turn up the air conditioning. 42 degrees outside. We would eat
:22:06. > :22:11.this wintry meal. It has changed in the past few years and we do
:22:12. > :22:24.seafood, salads. You are based here now. I like a wintry Christmas. You
:22:25. > :22:31.have a new restaurant, Horizon. Yes, in Clerkenwell in London. It is
:22:32. > :22:39.very trendy. The meat markets there, turkey hanging up. Thursday night he
:22:40. > :22:47.can be seen in the skate park excavation mark he does not go off
:22:48. > :22:55.the high bit, otherwise he gathers too much momentum. It takes up to 40
:22:56. > :23:05.minutes to rise and double in size. Shape it. You can make it flat. I
:23:06. > :23:15.quite like to do it like a loaf shape. It is therapeutic making
:23:16. > :23:22.bread. Harry, have you tried? I cannot say I have, but it does look
:23:23. > :23:36.therapeutic. I will be trying that when I get home. With the onions,
:23:37. > :23:44.cook them down. You get a lovely onion marmalade. Cooked with
:23:45. > :23:54.balsamic vinegar and sugar. It will rise up a little bit. The great
:23:55. > :24:06.topping, delicious. All you need now is a hotdog. We will go a little bit
:24:07. > :24:20.fancy, almost a hotdog, pancetta. Drizzle some oil over it. Do you let
:24:21. > :24:29.it proved? No. Just that one. A bit of rosemary and put it in the oven.
:24:30. > :24:34.I am crisping the pancetta. A slightly dry pan, to get it nice and
:24:35. > :24:45.crisp. You will use this to top the bread. Streaky bacon, British
:24:46. > :24:53.streaky bacon? Yes. I was being trendy, pancetta. That is
:24:54. > :25:02.Clerkenwell. You have to be trendy. The onions have caramelised. We have
:25:03. > :25:11.blue cheese. I always buy too much cheese at Christmas and have a lot
:25:12. > :25:17.left over. Stilton. Yes, but you could do anything. My children hate
:25:18. > :25:32.blue cheese. You could do a mixture with half of blue cheese. I love it.
:25:33. > :25:38.It screams Christmas. Vacherin. The French classic, that would look good
:25:39. > :25:45.on there. I am giving that a couple of minutes to melt the cheese. What
:25:46. > :25:52.have you done with the onions? Quite a hot oven, but not for very long.
:25:53. > :26:09.The onions, you cook them down, half an hour, sometime and Salt and
:26:10. > :26:14.Pepper. -- some thyme. To serve that, cold cuts. Turkey, ham,
:26:15. > :26:25.delicious leftover turkey. Be gentle with it. It is not appetising. Not
:26:26. > :26:40.the way you are holding it up. You should caress it, believing it. --
:26:41. > :26:48.in it. Some turkey and ham. Next year will be busy, a new book and TV
:26:49. > :26:52.series. The TV show I did at my house and the restaurant. Very much
:26:53. > :27:06.home cooking. The book, I am doing Italian. Bill Granger does Italian.
:27:07. > :27:12.I have no authority to do that. There is a great saltimbocca recipe.
:27:13. > :27:19.You will find it on the website. Ready when you are. The cheese has
:27:20. > :27:26.almost melted, you do not want to completely dissolve it. It is
:27:27. > :27:32.starting to melt and the pancetta is already cooked. You have strong
:27:33. > :27:40.flavours, predominantly to cover up the flavour of the turkey! It is
:27:41. > :27:48.lean and moist. It is definitely not moist. It is, it is beautifully
:27:49. > :27:53.cooked. The bread and chutney. I think it looks pretty good. I think
:27:54. > :28:01.they need to taste it and see what they think of it. It will not hurt
:28:02. > :28:15.the blister on the roof of my mouth, will it? Turkey or ham? Can I
:28:16. > :28:26.persuade you to try some? I will have some bread. Try it with the
:28:27. > :28:35.turkey. That takes me back to my childhood in Melbourne. It does need
:28:36. > :28:38.a hotdog! Still to come, Brian Turner continues the turkey
:28:39. > :28:44.challenge to convince me it deserves a place on the Christmas table. But
:28:45. > :28:51.we can first delve in the archive with a visit to Lorraine Pascale and
:28:52. > :28:58.a twist on all the trimmings. How you? I am all right, how are you? My
:28:59. > :29:06.dad is normally the Christmas chef and has arrived early to give me a
:29:07. > :29:13.hand. Your favourite. I do not like sprouts that much, to be honest.
:29:14. > :29:25.This is the vegetable for Christmas. The way I cook them, you mask the
:29:26. > :29:33.flavour. But, chestnuts and chorizo. Spanish teacher excavation mark I am
:29:34. > :29:38.retired, but not that retired. There is not much food you dislike. You
:29:39. > :29:46.always loved food. People asked how you managed to keep so thin. A bit
:29:47. > :30:00.of exercise and not to overeat. We are not even halfway there. For
:30:01. > :30:08.extra crunchy red potatoes, peeled and cut into large chunks and
:30:09. > :30:11.parboil. At the goose fat and lard to a roasting tin and put into the
:30:12. > :30:19.oven to warm up for about five minutes. Carefully at the potatoes
:30:20. > :30:25.and season well, roast for one hour and 15 minutes, turning and basting
:30:26. > :30:29.every so often. There are loads of things you can do with your other
:30:30. > :30:32.vegetables for Christmas lunch. What you do depend so much on how much
:30:33. > :30:38.bass you have in the oven and how elaborate you want to be. Here are
:30:39. > :30:49.my suggestions. First off, and sprouts with chestnuts and one of my
:30:50. > :30:55.favourite ingredients, chorizo. 25 grams of butter, season with salt
:30:56. > :31:00.and pepper, and then raced in the oven for 25 to 30 minutes, adding
:31:01. > :31:05.the chorizo and the chestnuts halfway through. The sprouts should
:31:06. > :31:13.have caught a rich golden colour and be soft when pierced with a knife.
:31:14. > :31:19.Cut the carrots into large batons, hit some oil in a large frying pan
:31:20. > :31:24.and then add the carrots. Sprinkle with cinnamon and season with salt
:31:25. > :31:27.and pepper. Cook over the hub for 25 minutes until they are soft and just
:31:28. > :31:34.beginning to char. Turner Giulia leaked so that they don't burn.
:31:35. > :31:41.Throw in the raisins and walnuts for the last ten minutes. Scatter the
:31:42. > :31:48.parsley all over and serve at once. I am also cooking my parsnips on the
:31:49. > :31:53.stove. Hit two tablespoons of oil, quarter the parsnips lengthways and
:31:54. > :31:56.scatter them into the pan. Sprinkle with thyme and rosemary, season with
:31:57. > :32:01.salt and pepper and toss everything together. Cook them for about 25
:32:02. > :32:06.minutes, remembering to turn regulate so they don't burn come
:32:07. > :32:09.until they are just softened and beginning to char. During the last
:32:10. > :32:16.five to ten minutes, drizzle over some maple syrup.
:32:17. > :32:20.During our time together on Christmas Kitchen, Brian Turner has
:32:21. > :32:26.been tasked with the challenge of trying to make me and 25% of the
:32:27. > :32:35.nation... And one, 80%..., the news is getting better -- hang on. I
:32:36. > :32:41.really can't stand the stuff. The feature is called Brian Turner's
:32:42. > :32:47.Turkey Challenge. On the menu, what do we have? I have tried all kinds
:32:48. > :32:52.of ways already. Mosby Ball have a roast turkey and lots of veg. Here
:32:53. > :32:58.are the less -- most people have a roast turkey. Here are the
:32:59. > :33:08.leftovers. I am just looking at the jumper. It is a nice jumper! We have
:33:09. > :33:17.sprouts, carrots, peas, passwords. These are not leftovers -- parsnips.
:33:18. > :33:22.We get a pan on, a bit of oil in there. There is no real recipe to
:33:23. > :33:24.this. If you haven't got all of the vegetables, don't worry, and if you
:33:25. > :33:31.have a different vegetable, use that. The turkey that you are using,
:33:32. > :33:38.you keep referring back to this piece of the turkey in the fillet.
:33:39. > :33:42.This is turkey leftovers. It is the most tender part of the turkey?
:33:43. > :33:49.Marginally as a statement but you may well be correct, we have never
:33:50. > :33:55.analysed it! Why don't you use the other bits? You can use any part you
:33:56. > :34:00.like it whatever is left. Just listen to me and you will learn! It
:34:01. > :34:06.is putting all the flavour together and making it work. He has this
:34:07. > :34:10.obsession, Harry. You are a fully trained doctor, I think he needs
:34:11. > :34:22.tablets. I caught him the other day and he was scratching his foot like
:34:23. > :34:25.that. We may have to dart him. Don't encourage him! For goodness sake! I
:34:26. > :34:34.am going to put a bit of butter in there. Onions and then take the meat
:34:35. > :34:47.off the bones. Keep the bones, they make a great stock. Even Michele
:34:48. > :34:56.Rugolo thinks that. -- even Michel Roux thinks that. It looks a bit
:34:57. > :35:04.dry! How can you say that! Tell me that tastes dry, it is three days
:35:05. > :35:10.old! Did you eat that? Yes! We put the turkey in there. We give it a
:35:11. > :35:19.bit of colour. Just caramelised it on the outside, it is great flavour.
:35:20. > :35:25.I have carrots and parsnips. When it is ready we are going to put it into
:35:26. > :35:32.our pie dish. What was the Palladium like? Fantastic. Rick stein was his
:35:33. > :35:41.usual brilliant, laid-back self. We cooked 12 dishes. No one has ever
:35:42. > :35:47.done... Nobody has ever made the Palladium smell like an Indian curry
:35:48. > :35:51.house! I can imagine what he means. It was a great end to the show. Rick
:35:52. > :35:56.told his life story and he was brilliant. I suspect we should do
:35:57. > :36:01.that show again, we might tour with it. The excitement of standing on
:36:02. > :36:06.the stage at the Palladium. Bill Haley, Bob Hope, the Beatles, Frank
:36:07. > :36:12.Sinatra, Harry Hill are so many great performers have been on the
:36:13. > :36:21.stage. Ken Dodd. Absolutely right! Everybody loved the evening. Now
:36:22. > :36:27.Brian Turner. I was only hosting, I was helping to make sure the whole
:36:28. > :36:35.thing worked well together. We are going to put a bit of Worcester
:36:36. > :36:38.sauce. It does look a bit dry. It does not. You would do this at home
:36:39. > :36:44.with potatoes and make it into bubble and squeak, and you would
:36:45. > :36:48.love it. This is like a bubble and squeak for goodness sake. Tomatoes
:36:49. > :36:55.in their for a bit of colour, salt and pepper. What do you want doing
:36:56. > :37:00.with these bits? Put them into a bowl here. We come from Yorkshire,
:37:01. > :37:07.we will hang onto those, they will go great in a soup. It wouldn't make
:37:08. > :37:12.a lot of difference if you put them in but I think it is cleaner
:37:13. > :37:21.without. We utilise everything in Yorkshire, don't we? That is why the
:37:22. > :37:29.turkey wedges are stopping my car rolling down the hill! That is out
:37:30. > :37:39.of order! We mix all of this together. You have changed! What
:37:40. > :37:46.about you? ! This is the kind of dish that works great if you are
:37:47. > :37:53.actually... Starving. That is also true. You can stick it in the oven
:37:54. > :37:56.on a low temperature. They are not hard at all. You are trying to be
:37:57. > :38:05.awkward and you are succeeding very well. When this is cooked for about
:38:06. > :38:10.20 minutes, perhaps less, up to the boil, pile it into this pie dish.
:38:11. > :38:16.Bags of colour, it is a great way to get kids to eat vegetables. They are
:38:17. > :38:22.a big part of this with the turkey. It is not all turkey. Look at the
:38:23. > :38:27.gravy. It looks fantastic. I think you are going to love this dish. If
:38:28. > :38:33.you want to be a bit special about it, stick some herbs in there, some
:38:34. > :38:37.tarragon. Shall I tell you an interesting fact. According to
:38:38. > :38:44.scientists, some of us were born to hate the festive Brussels sprouts.
:38:45. > :38:47.The gene, carried by 70% of us, makes the brain detect sharp bits of
:38:48. > :38:54.flavours and that is why we don't like them. You are right, the
:38:55. > :38:59.bitterness. 82% of the nation are going to have turkey this year. It
:39:00. > :39:04.is moving forwards all the time. This is two days after Christmas,
:39:05. > :39:09.you have eaten plenty, you have a fridge full of leftovers. What do
:39:10. > :39:15.you do to use them up? This is a perfect way. I don't have that many
:39:16. > :39:22.roast potatoes left over. My dad always used to say to my mother,
:39:23. > :39:28.Lily, because that was her name... Make sure you do plenty of veg. At
:39:29. > :39:36.about eight o'clock, he would say... I want to see your life
:39:37. > :39:41.story! He would say, would you like a fry up and we would fry this. Put
:39:42. > :39:48.it into the oven for about half an hour. About two days, keep topping
:39:49. > :39:54.up with liquid and stock. You only need to top it off if it dries out.
:39:55. > :40:04.You are going to be gobsmacked. Let me put it over here for a second. A
:40:05. > :40:06.bit of butter on there. We also had some gravy left. It has not been
:40:07. > :40:17.thickened with flour. Do you like the skin on the gravy as
:40:18. > :40:23.well? Some people do, some don't. You can make your own mind up. A bit
:40:24. > :40:32.of chopped parsley on top. I have put butter on it, it is ready to go.
:40:33. > :40:41.I would put more butter on it, to put Maugham Oyster on it. You don't
:40:42. > :40:46.need moisture. -- to put more moisture on it.
:40:47. > :40:58.That has made all the difference! Happy with that? I am very happy
:40:59. > :41:03.with that. Do you want to get a spoon. Do you want to taste this
:41:04. > :41:10.because it is up to you as well, I suppose. Get a few potatoes, make
:41:11. > :41:16.sure you get some potatoes. It looks like a sort of hotpot.
:41:17. > :41:23.It is like a hotpot. But it has a topping on.
:41:24. > :41:37.Shall we try that? I am depending on you, Harry. Mind you don't burn
:41:38. > :41:47.yourself. It has just come out of the oven! Your honest opinion. As
:41:48. > :41:57.your dad used to say, Lily, it is a bit dry. No, it is not, it is very
:41:58. > :42:04.tasty. It can be dry, this turkey, can't it? If you get a big piece of
:42:05. > :42:13.turkey and put it in the corner of the room, you can use it as a
:42:14. > :42:14.dehumidifier! It is not fair! Would you make that this Christmas
:42:15. > :42:28.question much yeah... Try and stop me! Day two of dealing
:42:29. > :42:35.with leftovers, this is a great way to put it together and it is great.
:42:36. > :42:42.Thank you very much. It gets stuck down your throat! It does not! I
:42:43. > :42:45.have got to decide whether it is worthy of going into Brian Turner's
:42:46. > :42:51.recipe book, which is not looking for. More like a pamphlet. -- not
:42:52. > :42:52.looking full. Alternatively, it goes in