0:00:02 > 0:00:04Jingle bells, something smells...absolutely delicious.
0:00:04 > 0:00:08That's because it's time for Christmas Kitchen.
0:00:19 > 0:00:22Hello, and welcome to Christmas Kitchen,
0:00:22 > 0:00:25the first port of call for all your Christmas cooking quandaries.
0:00:25 > 0:00:29Coming up today - a man as jolly as Santa, Tom Kerridge invites us
0:00:29 > 0:00:32to his restaurant for an exclusive recipe of venison Scotch egg,
0:00:32 > 0:00:36and we've got a Christmas Berry, that's a Mary Berry,
0:00:36 > 0:00:37with some Christmas recipes,
0:00:37 > 0:00:40and joining me in the studio today is the master of tapas,
0:00:40 > 0:00:41the Salt Yard's Ben Tish,
0:00:41 > 0:00:46- and the master of turkey is back - Mr Brian Turner.- Thank you, sir.
0:00:46 > 0:00:49I'd like you to be my assistant master of turkey. AMT.
0:00:49 > 0:00:50There's a thing.
0:00:50 > 0:00:53I've been called a lot of things, but not that.
0:00:53 > 0:00:56And my special guest today, Strictly champion and former
0:00:56 > 0:01:00Holby heartthrob, he's now about to star in a new BBC two-part drama
0:01:00 > 0:01:02about the Great Train Robbery.
0:01:02 > 0:01:05It's Tom Chambers. Welcome to Christmas Kitchen, everybody!
0:01:05 > 0:01:08Tom, Christmas is busy for you.
0:01:08 > 0:01:10Do you cook?
0:01:10 > 0:01:12Well...can I be honest?
0:01:12 > 0:01:15- No! Are you a carver, then? - I do carving
0:01:15 > 0:01:18and I'll go out there and I'll drag it back in. Bow and arrow!
0:01:18 > 0:01:21- You just take the glory at the end? - Yeah, yeah, that's right.
0:01:21 > 0:01:23- Are you a turkey man? - Turkey or beef?
0:01:23 > 0:01:27I just generally thought that turkey's just a bigger chicken.
0:01:27 > 0:01:29Perfect! What a nice man.
0:01:29 > 0:01:32You ain't tasted it. Wait till the end of the show.
0:01:32 > 0:01:34He'll prove a point. Ben, what are you going to make for us?
0:01:34 > 0:01:37I'm going to be doing some little skewers, Spanish pinchos,
0:01:37 > 0:01:40with some duck, some poached quince,
0:01:40 > 0:01:43some smoky bacon on there, perfect for a little canape party
0:01:43 > 0:01:47- or if you want to have it for your starter on Christmas Day.- Pinchos?
0:01:47 > 0:01:51Pinchos. Yeah, Spanish-style skewers or kebabs, James.
0:01:51 > 0:01:54- Brian was a bit confused there. He said, "Kebabs!"- I love 'em.
0:01:54 > 0:01:57And Brian, during this festive season,
0:01:57 > 0:02:01you've been given the task to make something delicious out of turkey.
0:02:01 > 0:02:04- It's proving... - It's not proving difficult.
0:02:04 > 0:02:07I'm getting so many phone calls off people saying how wonderful it is.
0:02:07 > 0:02:10- How many phone calls have you had? - Two.
0:02:10 > 0:02:14- But they keep ringing... No, no. - What are you going to make today?
0:02:14 > 0:02:18Today is a stuffed leg of turkey.
0:02:18 > 0:02:19It's got a sweetcorn stuffing,
0:02:19 > 0:02:22got a bit of dry sherry in there
0:02:22 > 0:02:25and, just for you, we have a maple syrup glaze on the top.
0:02:25 > 0:02:29- That's what I like, maple syrup. - That's sold it.
0:02:29 > 0:02:32We haven't got any maple syrup for this next recipe,
0:02:32 > 0:02:34- but what we have got is vodka. Do you fancy that?- Oh...
0:02:34 > 0:02:36- Join us over here. - It's never too early.
0:02:36 > 0:02:40We've got a vodka panna cotta with ginger doughnuts
0:02:40 > 0:02:44and we've got some nice poached pears to go with it as well,
0:02:44 > 0:02:46but nice and delicious.
0:02:46 > 0:02:49We're going to make our little panna cotta first of all
0:02:49 > 0:02:52- by heating up some cream.- Yeah. - That's going to go straight in here.
0:02:52 > 0:02:54A little bit of vanilla
0:02:54 > 0:02:56and then some sugar added to it.
0:02:56 > 0:02:59But the main flavour of this doesn't just come from the alcohol
0:02:59 > 0:03:02but comes from buttermilk, which gives it a lovely acidic flavour.
0:03:02 > 0:03:07So, I have to say, fantastic cast in this new show.
0:03:07 > 0:03:11You can tell us. The phone call must have been fantastic.
0:03:11 > 0:03:14Yeah. It was Jim Broadbent,
0:03:14 > 0:03:17of course, who... Oscar winner.
0:03:17 > 0:03:22I've always loved all of his work. You can't not love it.
0:03:22 > 0:03:23And then Nick Moran,
0:03:23 > 0:03:27- your favourite from Lock, Stock And Two Smoking Barrels.- Yeah.
0:03:27 > 0:03:29And Rob Glenister.
0:03:29 > 0:03:32It's quite an interesting way of putting this story together
0:03:32 > 0:03:36because it's 50th anniversary, but lots of people have done it before.
0:03:36 > 0:03:39I remember Buster, Phil Collins did it in the film as well.
0:03:39 > 0:03:43It's been done before, but this one's quite a different take
0:03:43 > 0:03:45of looking at it. Tell us about it.
0:03:45 > 0:03:48The interesting bit is that you're getting both sides of the story,
0:03:48 > 0:03:51so you get the whole thing from scratch
0:03:51 > 0:03:55from the robbers' point of view,
0:03:55 > 0:03:57which of course was last night.
0:03:57 > 0:04:00The important thing is, you don't have to have watched last night
0:04:00 > 0:04:03- in order to get tonight.- Yeah.
0:04:03 > 0:04:07So tonight is now the version from the coppers' points of view.
0:04:07 > 0:04:10So it's literally...you've seen the robbers
0:04:10 > 0:04:14and now it's down to the coppers to try and solve it
0:04:14 > 0:04:19- and get the guys. It's good cop, bad cop.- It is.
0:04:19 > 0:04:21- It is a true story.- Yeah.
0:04:21 > 0:04:24- It was the biggest robbery ever. - Absolutely.
0:04:24 > 0:04:27Fantastic news...worldwide, that story went. It was amazing.
0:04:27 > 0:04:29Everybody knows the story.
0:04:29 > 0:04:34Yeah. And actually, I was playing Detective Sergeant Steve Moore,
0:04:34 > 0:04:40and he is the last remaining sergeant... He's still alive.
0:04:40 > 0:04:42So did you speak to him about it?
0:04:42 > 0:04:46I didn't get to go and visit him, but they did a recording.
0:04:46 > 0:04:47They had an interview with him.
0:04:47 > 0:04:50I sat through this hour-and-a-half interview,
0:04:50 > 0:04:54him talking about the attitude back in the day between...
0:04:54 > 0:04:57If you call it the good guy and the bad guy,
0:04:57 > 0:05:01the relationship between the police and people who were out there
0:05:01 > 0:05:04doing a few crimes. They kind of knew them all.
0:05:04 > 0:05:08- Yeah.- And there was this kind of camaraderie that they would have
0:05:08 > 0:05:11between each other, and a kind of underlying respect
0:05:11 > 0:05:13that they had for the criminal...
0:05:13 > 0:05:16of these boundaries that you would and wouldn't go to,
0:05:16 > 0:05:20and it's kind of 1960s, so you've got all the gear,
0:05:20 > 0:05:22the period, the style, the cars.
0:05:22 > 0:05:24- Style!- As you'll well know.
0:05:24 > 0:05:27- Turkeys were big in the '60s! - Were they?
0:05:27 > 0:05:30I'm going to recap. I've got my panna cotta here.
0:05:30 > 0:05:32We've added gelatine to that warm cream,
0:05:32 > 0:05:35we've added the buttermilk to it as well,
0:05:35 > 0:05:36and that just sits in the fridge.
0:05:36 > 0:05:39This is an enriched yeast dough. This is the doughnut side of it.
0:05:39 > 0:05:42The difference between this and a normal bread dough
0:05:42 > 0:05:44is the addition of butter and sugar,
0:05:44 > 0:05:47but other than that it's made the same. We keep the machine turning,
0:05:47 > 0:05:50while you enjoy a little clip from the new programme.
0:05:55 > 0:05:58SIRENS BLARE
0:05:59 > 0:06:01Neighbours.
0:06:01 > 0:06:05Mr Green, Mrs Green, open the door, please. It's the police.
0:06:11 > 0:06:13Police!
0:06:18 > 0:06:20Mr and Mrs Green? Anyone here?
0:06:23 > 0:06:24HE SIGHS
0:06:24 > 0:06:27No-one here. The house is empty.
0:06:27 > 0:06:30Amazing cast, amazing storyline.
0:06:30 > 0:06:32But also fantastic locations. Where was that?
0:06:32 > 0:06:35Where's that filmed?
0:06:35 > 0:06:39- We did it all up in Leeds.- Leeds?! - What a fantastic location Leeds is.
0:06:39 > 0:06:43Well, do you know, it's probably one of the places that's still got
0:06:43 > 0:06:47so much of the period of the style of the 1960s.
0:06:47 > 0:06:50We were filming in some of these amazing snooker halls
0:06:50 > 0:06:53that actually look pretty much how they were.
0:06:53 > 0:06:55They've got the real deal.
0:06:55 > 0:06:59And then, like the house, the exterior you just saw then,
0:06:59 > 0:07:03it's all the sort of Art Deco and going into the '60s.
0:07:03 > 0:07:06Looking at the cars as well. Mark II Jaguars, stuff like that.
0:07:06 > 0:07:08- It's fantastic.- You'd like them.
0:07:08 > 0:07:11I bet you would have liked driving the cars around.
0:07:11 > 0:07:13- I love all that. - It's just the smell.
0:07:13 > 0:07:16When you get into one of those cars, the authentic smell.
0:07:16 > 0:07:21You can smell the leather, you can smell the years of that historical...
0:07:21 > 0:07:25- You've got a classic... - I love all the classic cars.
0:07:25 > 0:07:28I was looking at your career - it's kind of a mix and match, really.
0:07:28 > 0:07:31You came out of acting college,
0:07:31 > 0:07:34you said you were unemployed for six years.
0:07:34 > 0:07:37- On the job.- Your agent got rid of you...
0:07:37 > 0:07:40- Yeah, that's true. - ..cos you didn't follow his advice.
0:07:40 > 0:07:43Because I didn't accept a particular job.
0:07:43 > 0:07:45Tell us about the particular job.
0:07:45 > 0:07:48My wife's going to kill me for this.
0:07:48 > 0:07:52She's so bored of these stories that I keep coming out with.
0:07:52 > 0:07:56It was Bob The Builder, The Arena Tour.
0:07:56 > 0:07:59I decided it wasn't really acting
0:07:59 > 0:08:02so I would wait for a proper acting audition to come up
0:08:02 > 0:08:05so I said no to it, and she got rid of me.
0:08:05 > 0:08:08So I was without an agent and decided to try and recreate
0:08:08 > 0:08:12one of my favourite tap routines of all time -
0:08:12 > 0:08:17Fred Astaire - with a drum kit, and spent nine months doing it,
0:08:17 > 0:08:21sent out a thousand copies and ended up with an audition at Holby City.
0:08:21 > 0:08:23The audition for Holby City, originally,
0:08:23 > 0:08:27- wasn't that for an American doctor? - It was for an American role
0:08:27 > 0:08:30and their thinking was, Fred Astaire was American,
0:08:30 > 0:08:33that bloke must be American, so let's get him in and audition him.
0:08:33 > 0:08:38That turned into a three-year contract as Sam Strachan.
0:08:38 > 0:08:41You mentioned tap dancing. As we all know,
0:08:41 > 0:08:43- Strictly winner as well.- Well...
0:08:43 > 0:08:45- You are!- Somehow.
0:08:45 > 0:08:47Which is kind of gutting!
0:08:47 > 0:08:50- To be honest.- I think we had the same dance partner.
0:08:50 > 0:08:53We did, but you went on to win and star in the West End.
0:08:53 > 0:08:57I went on to come fourth and now I'm in Clapham High Street.
0:08:57 > 0:09:02Starring...the master of theatre himself...in the kitchen.
0:09:02 > 0:09:06It is. Now, you've just finished this Top Hat as well,
0:09:06 > 0:09:09which you finished this year. That must have been a fantastic role.
0:09:09 > 0:09:12- First time at the West End as well. Amazing.- Yeah.
0:09:12 > 0:09:16I've got so much respect for people who work in the theatre industry,
0:09:16 > 0:09:19- cos it's literally eight shows a week.- Yeah.- That's full on.
0:09:19 > 0:09:21Six days a week.
0:09:21 > 0:09:25I think I was pretty well and truly worn out
0:09:25 > 0:09:29by the end. We did about 500 performances.
0:09:29 > 0:09:33And of course, you desperately want to do every performance,
0:09:33 > 0:09:37because people have paid good money, they've travelled a long way
0:09:37 > 0:09:40to come down and see...this big night out for them.
0:09:40 > 0:09:42No late nights?
0:09:42 > 0:09:46I had no idea about the speciality of food-nutrition management,
0:09:46 > 0:09:49because I couldn't just get away with eating anything
0:09:49 > 0:09:52just because I was burning so many calories. It had to be specific.
0:09:52 > 0:09:56I was on a special diet of granola and fish
0:09:56 > 0:09:58and slow-release energy, as opposed to...
0:09:58 > 0:10:01That's where I went wrong with Strictly, you see.
0:10:01 > 0:10:04I used to get through on a Saturday and just go back to
0:10:04 > 0:10:08a very, very famous chicken outlet and have a big bucket
0:10:08 > 0:10:12- on the way back. - We definitely did that.
0:10:12 > 0:10:14But if you're having to do it eight times a week
0:10:14 > 0:10:18instead of once a week, that's when it would have got to you.
0:10:18 > 0:10:21Good luck with it, and good luck for 2014 as well.
0:10:21 > 0:10:24Here's a little recap - we've got panna cotta,
0:10:24 > 0:10:27sugar-roasted doughnuts that I've rolled in sugar and ginger,
0:10:27 > 0:10:29caramelised pear to go with it,
0:10:29 > 0:10:33and with the leftover trimmings of the pear, you blend it with butter
0:10:33 > 0:10:36and you end up with this wonderful sauce that goes with it.
0:10:36 > 0:10:39- A few bits of mint leaves.- How are you able to talk and do all this?
0:10:39 > 0:10:42That's something I still haven't managed to get.
0:10:42 > 0:10:44I'm not on the West End!
0:10:44 > 0:10:48I guess maybe tap dancing, singing, acting - this is it!
0:10:48 > 0:10:51Very good, right, excellent.
0:10:51 > 0:10:54I haven't got the right shoes on!
0:10:54 > 0:10:56- This is it.- Go on, then.
0:10:56 > 0:10:58- It's a nice panna cotta.- Hmm.
0:10:58 > 0:11:01- The secret is buttermilk.- Mmm. - There you go.- Lovely.
0:11:01 > 0:11:03You've got turkey next.
0:11:03 > 0:11:06For a festive treat, we pay a visit to the homes of some of the BBC's
0:11:06 > 0:11:09favourite chefs to find out what they like to cook for Christmas.
0:11:09 > 0:11:12Today, it's the turn of Tom Kerridge,
0:11:12 > 0:11:14who is inviting us to his restaurant
0:11:14 > 0:11:16to show us his recipe for a venison Scotch egg.
0:11:27 > 0:11:31Now, I'm originally from Gloucester in the West Country,
0:11:31 > 0:11:33but this is my new adopted town
0:11:33 > 0:11:35and this is Marlow
0:11:35 > 0:11:39and Marlow is one of those beautiful towns
0:11:39 > 0:11:40that's quintessentially English.
0:11:40 > 0:11:44We have a wonderful bridge that's on a river, fantastic park,
0:11:44 > 0:11:47a great high street and, above all else,
0:11:47 > 0:11:51we have an amazing community spirit and feeling.
0:11:54 > 0:11:57Christmas is a great time for food.
0:11:57 > 0:12:00It's everything that I love best - friends and family,
0:12:00 > 0:12:03slow-cooking meats, beautiful root vegetables.
0:12:03 > 0:12:06It's everything that we do great in this country,
0:12:06 > 0:12:10and the recipe I'm going to do for you today encapsulates all of that.
0:12:16 > 0:12:21So my Christmas Kitchen recipe is a play on that great pub classic,
0:12:21 > 0:12:23it's a venison Scotch egg.
0:12:25 > 0:12:28So in it we're going to have a very soft poached quail's egg
0:12:28 > 0:12:32surrounded by some spicy, Christmas-flavoured venison meat,
0:12:32 > 0:12:35deep-fried and served with a beautiful apple puree.
0:12:35 > 0:12:38The first thing we need to do is get the apple puree on.
0:12:38 > 0:12:41I'm going to peel these apples, and I'm using Bramley apples.
0:12:41 > 0:12:44Bramley apples have a fantastic flavour.
0:12:44 > 0:12:45They're full of acidity,
0:12:45 > 0:12:47and they break down really nicely,
0:12:47 > 0:12:50which helps make a beautiful puree.
0:12:50 > 0:12:54A Scotch egg, for me, is one of those great pub classic dishes.
0:12:54 > 0:12:57The flavours that come from it are just stunning,
0:12:57 > 0:12:59and it's normally served with pork,
0:12:59 > 0:13:02but this time I'm using venison with a little pork meat in it.
0:13:02 > 0:13:05So this is going to make quite a lot of apple puree.
0:13:05 > 0:13:08Or if you make it quite thin, it can be apple sauce.
0:13:08 > 0:13:10You can keep it in your fridge.
0:13:10 > 0:13:12It'll last about a week.
0:13:12 > 0:13:15I'm just going to put a good squeeze of lemon juice.
0:13:15 > 0:13:20Again, adds more acidity, but it also helps keep the colour
0:13:20 > 0:13:22so the apple doesn't oxidise.
0:13:23 > 0:13:27Into that apple and lemon juice mix
0:13:27 > 0:13:30I'm just going to put a little bit of caster sugar,
0:13:30 > 0:13:33and then all I need to do is stick this on the stove,
0:13:33 > 0:13:36leave it to stew down and cook.
0:13:36 > 0:13:39The next thing to do is get onto the quail eggs.
0:13:39 > 0:13:43These ones here get cooked in some boiling water
0:13:43 > 0:13:48for two minutes and then we just drop them into iced water
0:13:48 > 0:13:50to stop that cooking process,
0:13:50 > 0:13:52and then, with delicate fingers,
0:13:52 > 0:13:55we can peel the skin and the shell off it
0:13:55 > 0:13:56and you end up with these -
0:13:56 > 0:13:59beautiful little soft-boiled quail eggs.
0:13:59 > 0:14:00I have a whole packet like that.
0:14:00 > 0:14:03If you get 100% of them peeled,
0:14:03 > 0:14:06you can end up with a job here at the Hand & Flowers.
0:14:09 > 0:14:13The next part of the process is the actual sausage meat itself.
0:14:13 > 0:14:15Here we have some minced venison.
0:14:15 > 0:14:18This will come from the haunch, preferably,
0:14:18 > 0:14:20cos that's where loads of the flavour is.
0:14:20 > 0:14:23It gets minced down so it's still very lean.
0:14:23 > 0:14:27Because it's so lean, I'm going to add to that some pork belly.
0:14:27 > 0:14:29The flavour that comes from the venison
0:14:29 > 0:14:32mixed with the juicy and the fattiness of the pork
0:14:32 > 0:14:36will give a great sausage meat, a great Scotch egg.
0:14:36 > 0:14:38And into that, some picked thyme leaves,
0:14:38 > 0:14:41and then, into the mix,
0:14:41 > 0:14:45I'm going to add the spices to give it that sausage-y kick.
0:14:45 > 0:14:49Cracked black pepper. This gives a real heat to the dish.
0:14:49 > 0:14:51It also gives a nice crunch.
0:14:51 > 0:14:53Ground mace.
0:14:53 > 0:14:56This is one of those beautiful Christmas flavours.
0:14:56 > 0:14:58It smells amazing and is very English.
0:14:58 > 0:15:02So half a teaspoon of ground mace
0:15:02 > 0:15:05and half a teaspoon of salt.
0:15:06 > 0:15:10And then venison goes so well with juniper.
0:15:12 > 0:15:15Then you get your hands in and mix it all together.
0:15:15 > 0:15:19You keep working it until it forms a ball.
0:15:22 > 0:15:26So we just simply wrap it around the egg
0:15:26 > 0:15:30and just gently mould it. Don't squeeze it too tight.
0:15:30 > 0:15:34If you do that, the egg'll pop and that's not what you want.
0:15:34 > 0:15:37You won't know until you've deep-fried it.
0:15:37 > 0:15:39This mix will probably make enough for eight to ten.
0:15:39 > 0:15:42This is going to be a snack size,
0:15:42 > 0:15:44the sort of thing you could do
0:15:44 > 0:15:47as a starter on Christmas Day.
0:15:47 > 0:15:49If you didn't want to make Scotch eggs,
0:15:49 > 0:15:52they make amazing venison burgers.
0:15:52 > 0:15:55OK, so I've made up five of these Scotch eggs.
0:15:55 > 0:15:58I'm going to put them in the fridge,
0:15:58 > 0:16:01leave them to rest for about an hour and then we'll cover them
0:16:01 > 0:16:02in breadcrumbs.
0:16:04 > 0:16:06So these are my venison Scotch eggs.
0:16:06 > 0:16:08They've been sat in the fridge for about an hour,
0:16:08 > 0:16:12and you can see the meat has firmed up.
0:16:12 > 0:16:15We're going to pane them, which means to cover them in breadcrumbs.
0:16:15 > 0:16:18They go into flour first
0:16:18 > 0:16:20and then dust off the excess flour
0:16:20 > 0:16:25and then with one hand put them into the whole eggs.
0:16:25 > 0:16:29Once the Scotch egg comes out of its egg mix,
0:16:29 > 0:16:31drop it into the breadcrumbs
0:16:31 > 0:16:33and then, with the dry hand,
0:16:33 > 0:16:35dust it around
0:16:35 > 0:16:39and then bring it out, and you haven't got your hand
0:16:39 > 0:16:41covered in egg, flour and breadcrumbs.
0:16:41 > 0:16:44That hand stays the messy one.
0:16:44 > 0:16:48And the breadcrumbs I'm using here are panko breadcrumbs.
0:16:48 > 0:16:50They're Japanese breadcrumbs
0:16:50 > 0:16:53and it's bread that's been cooked with a little bit of honey
0:16:53 > 0:16:57so when it cooks it goes a lovely golden caramel-brown.
0:16:57 > 0:17:00Once you've got to this stage,
0:17:00 > 0:17:02these guys can go into the fridge
0:17:02 > 0:17:04and they can sit there for an hour or two
0:17:04 > 0:17:06until you're ready to deep-fry them
0:17:06 > 0:17:09or you can just stick them in the fryer now and they're ready to go.
0:17:14 > 0:17:16OK. So my Scotch eggs,
0:17:16 > 0:17:19they've been cooked for about four minutes in the deep-fat fryer,
0:17:19 > 0:17:23180 degrees. I'm just going to season them
0:17:23 > 0:17:26with a little bit of this flaky sea salt,
0:17:26 > 0:17:28and we leave them to rest, like all good meat,
0:17:28 > 0:17:31for a couple of minutes,
0:17:31 > 0:17:32just so they continue cooking,
0:17:32 > 0:17:36and the venison should be just about cooked and pink in the middle,
0:17:36 > 0:17:39and the egg, with the yolk in the middle,
0:17:39 > 0:17:41should still be nice and runny.
0:17:41 > 0:17:44This apple puree has just been cooked out on the stove
0:17:44 > 0:17:46until it's gone all soft and broken down,
0:17:46 > 0:17:49and I've put it in a jug blender and blended it,
0:17:49 > 0:17:52passed it through a sieve, and just kept it nice and warm on one side.
0:17:52 > 0:17:57Scotch eggs, just going to serve this like that.
0:17:58 > 0:18:01And then that, my friends, is my venison Scotch egg.
0:18:01 > 0:18:04I'll cut one open - that is amazing.
0:18:07 > 0:18:10With that, I wish you lot a very happy Christmas.
0:18:15 > 0:18:18That looks really good, I have to say.
0:18:18 > 0:18:20Inspirational, Tom Kerridge. What about a turkey Scotch egg?
0:18:20 > 0:18:23- I knew you were going to say that. - But it's right.
0:18:23 > 0:18:27You'd need a lot more sauce than that little boat to go with it.
0:18:27 > 0:18:29Soak it all up like a sponge.
0:18:29 > 0:18:32Black pudding Scotch egg, that's what we want.
0:18:32 > 0:18:34Still to come on Christmas Kitchen -
0:18:34 > 0:18:36Brian will be making a meal out of turkey but, before that,
0:18:36 > 0:18:39here's some of the country's finest chefs
0:18:39 > 0:18:41with their special tips for the festive season.
0:18:41 > 0:18:44At Christmas time, for me, one of the most fantastic,
0:18:44 > 0:18:47enjoyable parts of the meal is the stuffing.
0:18:47 > 0:18:49I absolutely love Christmas stuffing.
0:18:49 > 0:18:53I take lovely pork mince, really good pork mince, good quality,
0:18:53 > 0:18:55it's really important, a few breadcrumbs,
0:18:55 > 0:18:57just to dry out all the fat,
0:18:57 > 0:19:00lots of booze in there - Madeira, brandy, port -
0:19:00 > 0:19:03pistachio nuts, prunes in there as well,
0:19:03 > 0:19:05and just bind all that together.
0:19:05 > 0:19:07A little tip is to take a little bit and fry it off
0:19:07 > 0:19:10and taste it and make sure the seasoning is right
0:19:10 > 0:19:12before you make the big stuffing out of it,
0:19:12 > 0:19:15pack that into a lovely terrine mould and roast it in the oven.
0:19:15 > 0:19:17That makes the most beautiful stuffing.
0:19:17 > 0:19:20Another tip for turkey, which is a nice touch,
0:19:20 > 0:19:22you can make a nice flavoured butter,
0:19:22 > 0:19:24putting orange zest and cinnamon
0:19:24 > 0:19:27and spices and rock salts and garlic and rosemary.
0:19:27 > 0:19:30You lift up the turkey breast and forcibly remove the wishbone,
0:19:30 > 0:19:34but you push the butter right up inside the skin.
0:19:34 > 0:19:38It's called crouching, and that bastes the turkey beautifully.
0:19:38 > 0:19:41You can play with the butter and put some interesting spices in there.
0:19:41 > 0:19:45A nice treat for Christmas - some sea bass fillets.
0:19:45 > 0:19:47Get nice big ones and put them in tinfoil
0:19:47 > 0:19:50with a bit of butter, basil and some lemon,
0:19:50 > 0:19:52a drop of vermouth,
0:19:52 > 0:19:54and create a little bag, like a little oven,
0:19:54 > 0:19:56add some butter in there
0:19:56 > 0:19:58and steam them in the oven so they all puff up,
0:19:58 > 0:20:01take the juice out, reduce it by half, add a little bit of butter,
0:20:01 > 0:20:03some steamed spinach, maybe a few lentils,
0:20:03 > 0:20:07and you have the most delicious Christmassy dinner. Nice and light.
0:20:07 > 0:20:08Great ideas there, guys,
0:20:08 > 0:20:11but we've got tapas on the menu from Ben Tish now,
0:20:11 > 0:20:14- so what are we going to do? - OK, James, so pinchos, or skewers.
0:20:14 > 0:20:17We've got some duck, we've got some quince here,
0:20:17 > 0:20:21so quite an unusual fruit. It's not used very much.
0:20:21 > 0:20:24- A lot of people don't know what to do with it.- Yeah.
0:20:24 > 0:20:27We're going to poach it with some nice aromatic winter spices.
0:20:27 > 0:20:30We've got star anise, cloves, some cinnamon.
0:20:30 > 0:20:32We'll get some orange in there as well.
0:20:32 > 0:20:36- It does lend itself fantastically with duck, this stuff.- It does.
0:20:36 > 0:20:38As do pears. A sweet fruit.
0:20:38 > 0:20:40Really cuts the richness of the duck.
0:20:40 > 0:20:42We've got some smoky bacon in there as well.
0:20:42 > 0:20:45We're going to grill those
0:20:45 > 0:20:47and serve them as a little tapas
0:20:47 > 0:20:49or maybe for a canape party, something like that.
0:20:49 > 0:20:52Sounds good to me. You're sealing off the duck breast.
0:20:52 > 0:20:54I'm sealing off the duck.
0:20:54 > 0:20:57I've got duck in here and I've added it to a hot pan without any oil
0:20:57 > 0:21:00or anything in there, and I'm rendering the fat down.
0:21:00 > 0:21:03You want a little bit of fat
0:21:03 > 0:21:05but not too much.
0:21:05 > 0:21:06We want to get a nice crispy skin.
0:21:06 > 0:21:10Do you slice it first? Cos we've got one over here.
0:21:10 > 0:21:11I'm just going to show you.
0:21:11 > 0:21:13I'll pop this on here.
0:21:13 > 0:21:16You just want to score the skin.
0:21:16 > 0:21:18- Not too far into the flesh.- Yeah.
0:21:18 > 0:21:21Just cross-wise, like so.
0:21:21 > 0:21:24That will just help release the fat
0:21:24 > 0:21:27and give it a nice pattern on the skin.
0:21:27 > 0:21:29I don't know why people don't use this more often.
0:21:29 > 0:21:32- It is delicious.- It's beautiful
0:21:32 > 0:21:34but people seem to be frightened
0:21:34 > 0:21:37- because it is so solid when you start with it.- Exactly.
0:21:37 > 0:21:41But once you cook them... And they do take time,
0:21:41 > 0:21:44but once you cook them, it's amazing.
0:21:44 > 0:21:47- OK, so got a nice piece of smoky pancetta here.- Yeah.
0:21:47 > 0:21:49Just take the skin off.
0:21:49 > 0:21:52- There we go. - So, why tapas for you, then?
0:21:52 > 0:21:55Tapas - yeah, I mean, for me, it's...
0:21:55 > 0:21:57I love eating tapas.
0:21:57 > 0:22:00I love that social way of eating
0:22:00 > 0:22:03and the interactivity. You get to try lots of different flavours,
0:22:03 > 0:22:06and it's just such a great way of eating.
0:22:06 > 0:22:09You don't have to have what you don't want. It's just really nice.
0:22:09 > 0:22:12- You're a tapas fan, aren't you, James?- I am. I go to Spain a lot.
0:22:12 > 0:22:16They have some of the finest - particularly pork - in the world.
0:22:16 > 0:22:18Iberico pork is one of my favourites.
0:22:18 > 0:22:20When you are sat at one of those tapas bars,
0:22:20 > 0:22:22you don't really understand what's coming next.
0:22:22 > 0:22:25- Exactly.- You're grazing, more than anything else.
0:22:25 > 0:22:28And it's super fresh. It's all really quickly cooked,
0:22:28 > 0:22:30it's all about speed and flavour.
0:22:30 > 0:22:33- Plenty of sugar? That's the key to this.- Plenty of sugar.
0:22:33 > 0:22:37You've got the zest and the juice of an orange, and the spices.
0:22:37 > 0:22:39That's going to take about an hour to cook through.
0:22:39 > 0:22:41The quince will change colour
0:22:41 > 0:22:45to a deep orangey-pink colour. That's when you know it's ready.
0:22:45 > 0:22:49I've just turned my breast over. Just sealed it on the bottom.
0:22:49 > 0:22:51Be nice and pink inside.
0:22:51 > 0:22:54And take it out.
0:22:55 > 0:22:57Just trim it up a little bit.
0:22:57 > 0:23:01It goes like a pear, really. I suppose it's a cross between a pear
0:23:01 > 0:23:03- and an apple.- Exactly.
0:23:03 > 0:23:07James, you're going to dice those nicely. We'll start skewering.
0:23:07 > 0:23:10I've got my pancetta here and this beautiful duck.
0:23:10 > 0:23:12It's got a nice crisp skin on it.
0:23:12 > 0:23:14We've got the skewers here
0:23:14 > 0:23:17and all I've done with these is soak them for a few hours in water,
0:23:17 > 0:23:20so when we grill them they won't ignite under the grill.
0:23:20 > 0:23:23It just stops that happening.
0:23:23 > 0:23:26The key to that is...not cook it so it's REALLY soft, just...
0:23:26 > 0:23:29Don't overcook it. You're going to put it back through the grill.
0:23:29 > 0:23:32It's got to stay on the skewer. You want a tiny bit of bite on it.
0:23:32 > 0:23:34It will go back under the grill.
0:23:34 > 0:23:36I'll pop that one in there.
0:23:36 > 0:23:39Pinchos has become quite a modern cult in Spain.
0:23:39 > 0:23:42We all hear about pinchos now,
0:23:42 > 0:23:45- but they've been round for years, haven't they?- Yes.
0:23:45 > 0:23:47Pinchos Morunos is the classic one,
0:23:47 > 0:23:50and that's Iberico pork or lamb, with cumin.
0:23:50 > 0:23:53It originally started when the Moors invaded Spain.
0:23:53 > 0:23:55That's when it originally started.
0:23:55 > 0:23:58But our restaurants, we kind of do all sorts of things.
0:23:58 > 0:24:01- We do duck, venison. - Turkey's a good idea!
0:24:01 > 0:24:05Turkey pinchos? Yeah, I could see that coming!
0:24:05 > 0:24:07I've been to a lot of tapas bars in Spain.
0:24:07 > 0:24:09There isn't any turkey on the tapas menu.
0:24:09 > 0:24:12I can't say I've seen turkey in Spain, James.
0:24:12 > 0:24:14That's it, then. I've got a new... We're going to do it!
0:24:14 > 0:24:17If somebody's a foodie in your family
0:24:17 > 0:24:21and you want to get them something as a gift, then anything Iberico...
0:24:21 > 0:24:24A whole Iberico leg would be the ultimate gift, wouldn't it?
0:24:24 > 0:24:28- With the stand.- You've got to really like them - it's about 700 quid!
0:24:28 > 0:24:31- Exactly.- Oh, dear me!- Exactly.
0:24:31 > 0:24:34Right, I've got a little tray on here.
0:24:34 > 0:24:38- Good stuff. We'll just get a little bit of oil on there.- Yeah.
0:24:38 > 0:24:41- There you go.- Nice and hot. Good. - Ready when you are.
0:24:41 > 0:24:45And we're going to get our skewers onto there. Thank you, James.
0:24:45 > 0:24:47A little bit of seasoning.
0:24:47 > 0:24:50We've got a hot grill on here. They don't take long.
0:24:50 > 0:24:51They're very quick.
0:24:51 > 0:24:55We'll seal them on the hot grill, flash them under the salamander,
0:24:55 > 0:24:58we've got a little glaze that's the cooking liquor...
0:24:58 > 0:25:00- Cool.- Stick on one.- Get those on.
0:25:00 > 0:25:01Good stuff.
0:25:01 > 0:25:03Yeah.
0:25:03 > 0:25:07I'm really just taking the chill off this griddle pan, that's all.
0:25:07 > 0:25:10- Exactly. OK.- They look pretty good.
0:25:10 > 0:25:13Is this the kind of stuff you're going to do this Christmas?
0:25:13 > 0:25:16I might do. I'm staying at home at Christmas, having a quiet one,
0:25:16 > 0:25:19but if I have friends round, that's probably something I'd do.
0:25:19 > 0:25:22But it's just nice for different canape ideas.
0:25:22 > 0:25:24So...
0:25:24 > 0:25:28Good. That's what the duck breasts will look like.
0:25:28 > 0:25:29- That's done.- OK.
0:25:29 > 0:25:31Now, you mentioned a gift for Christmas.
0:25:31 > 0:25:34This would be a fantastic one as well.
0:25:34 > 0:25:36This is also using quince.
0:25:36 > 0:25:39This is quince membrillo
0:25:39 > 0:25:42and it's used with cheese in Spain. If you have manchego,
0:25:42 > 0:25:45you'll probably get quince membrillo with that..
0:25:45 > 0:25:47- It's not bad with Stilton. - It's what?
0:25:47 > 0:25:49It's not that bad with Stilton.
0:25:49 > 0:25:51Absolutely marvellous with Stilton.
0:25:51 > 0:25:54Can you open that, James? I need a strong hand from you.
0:25:54 > 0:25:57You need to get a jar opener as well for Christmas.
0:25:57 > 0:25:59Good.
0:25:59 > 0:26:03- I've got my...- The north and the south - that's the difference.
0:26:03 > 0:26:06THEY ALL TALK AT ONCE
0:26:06 > 0:26:10..cooking liquor that I'm just going to pour back into the duck pan.
0:26:10 > 0:26:13We're going to reduce that down to a glaze.
0:26:13 > 0:26:16- There we go.- This is for a nice little sauce to go with it?
0:26:16 > 0:26:20And also, I'm just going to brush it over the skewers.
0:26:20 > 0:26:23Just give it a nice glaze. Thanks, James.
0:26:23 > 0:26:26- There you go. - A little bit of that in there.
0:26:26 > 0:26:28Just add a bit of richness.
0:26:28 > 0:26:30- You can prepare all this in advance. - Absolutely.
0:26:30 > 0:26:34And just finish those under the grill.
0:26:34 > 0:26:37And that piece of bacon that you've got in there,
0:26:37 > 0:26:40that's a dry-cured piece, is it?
0:26:40 > 0:26:42That's dry-cured smoked pancetta.
0:26:42 > 0:26:45But if you can't find a piece like that,
0:26:45 > 0:26:49- the slices, you could roll them up and...- Yeah, roll them up,
0:26:49 > 0:26:51make them a little bit thicker. Exactly.
0:26:51 > 0:26:54OK, so that's nicely reduced. We've got a nice body to that.
0:26:56 > 0:26:58That's lovely.
0:26:58 > 0:26:59Get that in there.
0:27:01 > 0:27:03- Good.- You're going to glaze them?
0:27:03 > 0:27:08- Yeah.- I'll make more sauce while you're glazing those.- Good stuff.
0:27:08 > 0:27:12- They still make it look all very easy.- It is.
0:27:12 > 0:27:15- It's choreographed.- Choreographed? - You're like two dancers
0:27:15 > 0:27:17as you move around on that stage.
0:27:17 > 0:27:22One going to the oven, the other going to the stove. It's perfect.
0:27:22 > 0:27:24We are impressed.
0:27:24 > 0:27:27- Can you do that with turkey, Chef? - It's like watching a ballet.
0:27:27 > 0:27:30- A ballet going on in the kitchen. - Easy on the dancing.
0:27:30 > 0:27:35- OK, so another minute under the grill, they'll be ready.- OK.
0:27:35 > 0:27:39But the great thing is, like I said, you can prepare these in advance.
0:27:39 > 0:27:41- Nice and simple.- Yes, exactly.
0:27:41 > 0:27:44Before they went on the grill, you could keep them in the fridge
0:27:44 > 0:27:48- and then just finish them...- Now, if December wasn't a busy enough time
0:27:48 > 0:27:51for most chefs, you've just opened a new restaurant...in December.
0:27:51 > 0:27:54Yes, a ridiculous time to open a restaurant. Don't recommend it!
0:27:54 > 0:27:59- But yes, it's going well. Ember Yard on Berwick Street.- Right.
0:27:59 > 0:28:02So the same sort of ethos? The tapas thing?
0:28:02 > 0:28:07Yeah, same type of thing - Spanish, you know, with Italian influences,
0:28:07 > 0:28:12some tapas, but we're doing a lot of grilling over charcoal and wood.
0:28:12 > 0:28:16So we've got a big custom-made grill in there
0:28:16 > 0:28:20with wheels on the side, where you can move the grill up and down.
0:28:20 > 0:28:23- That's great, James. Fantastic. Thank you.- Put those on there.
0:28:23 > 0:28:26- Guys, do you want to have a taste? - Shall we?
0:28:26 > 0:28:28Come and have a taste of this.
0:28:28 > 0:28:31They look amazing, actually.
0:28:31 > 0:28:33So the duck's still nice and pink.
0:28:33 > 0:28:36So the key to that is just seal off the fat, really?
0:28:36 > 0:28:39- That's what you're looking for? - Exactly that.
0:28:39 > 0:28:42- I'm going to have a taste of one of these.- Go for it.
0:28:42 > 0:28:45- Tuck in, guys.- This looks good.
0:28:45 > 0:28:48- You know this is going to taste good.- I know it'll taste good.
0:28:48 > 0:28:51This'll taste almost as good as my turkey today!
0:28:51 > 0:28:53A bit of dipping in the sauce.
0:28:53 > 0:28:56- Looks delish. In you go, Chef. - Almost as good.- You calling me Chef?
0:28:56 > 0:28:58Almost as good as...?
0:28:58 > 0:29:00The turkey that we're going to have in a minute.
0:29:00 > 0:29:03That is delicious.
0:29:03 > 0:29:06While these lot dive in, still to come - Brian Turner continues
0:29:06 > 0:29:08his quest to make turkey tasty, but first,
0:29:08 > 0:29:11let's delve into the BBC's Christmas food archive
0:29:11 > 0:29:13with a visit to the Great British Bake Off.
0:29:13 > 0:29:17Christmas pudding - isn't that exciting?
0:29:17 > 0:29:20Don't you feel Christmas is coming when you start to make the pudding?
0:29:20 > 0:29:22Christmas pudding, for me,
0:29:22 > 0:29:26is one of the best parts of the whole Christmas dinner.
0:29:26 > 0:29:28Let's line the bowl first.
0:29:28 > 0:29:30You want about a 2½ pint bowl -
0:29:30 > 0:29:32this is on the generous side -
0:29:32 > 0:29:34and really generously butter it.
0:29:34 > 0:29:38I'm going to take a disk of foil,
0:29:38 > 0:29:41this is parchment-lined foil,
0:29:41 > 0:29:43and I'm going to put that at the bottom
0:29:43 > 0:29:46because sometimes it sticks. You just pop it over there
0:29:46 > 0:29:48and we'll get soaking the fruits.
0:29:48 > 0:29:51I've got 450g of mixed fruit
0:29:51 > 0:29:54and I've put some apricots in here.
0:29:54 > 0:29:57I think that makes it rather different.
0:29:57 > 0:29:59As well as the dried mixed fruit,
0:29:59 > 0:30:02Mary's recipe includes the zest and juice of a fresh orange
0:30:02 > 0:30:05and a roughly chopped cooking apple.
0:30:05 > 0:30:06And then we come to the booze.
0:30:06 > 0:30:08Three tablespoonfuls.
0:30:08 > 0:30:13If you haven't got brandy, you could put sherry in, if you wanted to.
0:30:13 > 0:30:16And actually, as you soak it in booze,
0:30:16 > 0:30:19- it stops the discolouring of the apple.- Yeah.
0:30:19 > 0:30:21And I'm going to give that a good stir.
0:30:23 > 0:30:25Then you want to soak that,
0:30:25 > 0:30:28to really plump up the fruit a bit for a good hour, could be longer.
0:30:28 > 0:30:30While the fruit is soaking,
0:30:30 > 0:30:36you'll need to cream 100g of light muscovado sugar with 75g of butter.
0:30:36 > 0:30:39When you have a light and fluffy mixture, gradually beat in two eggs.
0:30:41 > 0:30:43That's a lovely consistency now.
0:30:43 > 0:30:48You'll need 100g of self-raising flour and 40g of white breadcrumbs.
0:30:48 > 0:30:53Don't use old bread cos it comes into too fine a crumb
0:30:53 > 0:30:55and it won't give a good texture.
0:30:55 > 0:30:57Then add 40g of roughly chopped almonds
0:30:57 > 0:31:01and a teaspoon of ground mixed spice.
0:31:01 > 0:31:05Now we're ready for the fruit so that can go in all in one go.
0:31:07 > 0:31:11So it's a really fruity pudding. In that goes.
0:31:13 > 0:31:16- You can just dollop this in, can't you?- Dollop it in, that's right.
0:31:16 > 0:31:18Then push that down,
0:31:18 > 0:31:20levelling it off.
0:31:20 > 0:31:23So, I've got a bit of foil that is parchment-backed.
0:31:23 > 0:31:27If you haven't got it, use parchment and put that on
0:31:27 > 0:31:29and then put the foil on top.
0:31:29 > 0:31:31So, put it over the top like that
0:31:31 > 0:31:35and then carefully tuck it under all the way round
0:31:35 > 0:31:38because there's a rim here and it goes underneath that rim.
0:31:38 > 0:31:41Next, take a large pan that's deeper than your pudding bowl
0:31:41 > 0:31:43and place a jam-jar lid at the bottom.
0:31:43 > 0:31:47This will separate the pudding bowl from the direct heat of your stove.
0:31:47 > 0:31:50And then take a piece of foil and fold it in four.
0:31:50 > 0:31:53Then take that like that.
0:31:53 > 0:31:59And push that, so that will help you take it in and out of the pan.
0:31:59 > 0:32:01So, put that on like that.
0:32:01 > 0:32:05Now, you want to fill it up with water, halfway up the pan.
0:32:05 > 0:32:08Bring it to the boil and let it boil very, very gently
0:32:08 > 0:32:10for about seven hours.
0:32:10 > 0:32:15But don't go out and leave it. Keep checking and also check the colour.
0:32:15 > 0:32:19It gets darker and darker with long, slow boiling.
0:32:19 > 0:32:21Or you could do it in a steamer.
0:32:21 > 0:32:22I haven't got a steamer.
0:32:23 > 0:32:27Always make sure that the water is kept topped up throughout
0:32:27 > 0:32:28the seven hours.
0:32:28 > 0:32:31You're waiting to see that familiar deep brown colour
0:32:31 > 0:32:33of a good fruit pudding.
0:32:33 > 0:32:35Now, brandy butter. So simple to make.
0:32:36 > 0:32:40Start by creaming 100g of unsalted butter.
0:32:40 > 0:32:43And then I'm going to gradually add the icing sugar.
0:32:43 > 0:32:46You'll need 225g of icing sugar.
0:32:46 > 0:32:49That's all blended together.
0:32:49 > 0:32:51I'm just going to add the rest of it now.
0:32:52 > 0:32:54That's it.
0:32:54 > 0:32:56Brandy.
0:32:56 > 0:32:58You can add rum if you prefer.
0:32:58 > 0:33:01And it'll take about three tablespoons.
0:33:01 > 0:33:04If you add more than that, it will curdle.
0:33:06 > 0:33:10After adding the alcohol, whisk the mixture until it's fluffy.
0:33:14 > 0:33:16That looks just right.
0:33:18 > 0:33:22At this stage it's lovely and soft and this is how I like to serve it.
0:33:22 > 0:33:25Once the pudding has been steamed for seven hours,
0:33:25 > 0:33:27you can store it in a cool place overnight
0:33:27 > 0:33:29or in the fridge for longer.
0:33:30 > 0:33:32Then on the big day you'll need to steam it again
0:33:32 > 0:33:34for two hours before serving.
0:33:35 > 0:33:38- So, let's see how...- Oh, yes.
0:33:38 > 0:33:40- The smell's coming anyway, isn't it?- Yes.
0:33:40 > 0:33:43- So there it is.- Lovely. - Tip it to one side.
0:33:43 > 0:33:46And then the weight of the pudding will go down
0:33:46 > 0:33:49and pull it away from the edge.
0:33:49 > 0:33:51I think we're all the way round.
0:33:51 > 0:33:55Then, if we put this on the top like that...
0:33:55 > 0:33:57I'm going to turn that like that.
0:33:59 > 0:34:01So, off with the bowl.
0:34:01 > 0:34:03- Watch your hands, Mary.- That's right.
0:34:03 > 0:34:07- Now, you remember we did that disc of paper in the bottom?- Yep.
0:34:07 > 0:34:08There is the disc of paper
0:34:08 > 0:34:12and it did mean that it came out absolutely smoothly.
0:34:12 > 0:34:17To serve with a final flourish, warm four tablespoons of brandy in a pan.
0:34:17 > 0:34:20Pour over the warm pudding and set it alight.
0:34:22 > 0:34:24Lovely!
0:34:24 > 0:34:26It smells good, too.
0:34:26 > 0:34:30- I love that blue flame, cos it just screams of Christmas.- It's lovely.
0:34:32 > 0:34:34Oh, yeah.
0:34:34 > 0:34:37Mm. That, married with the brandy butter,
0:34:37 > 0:34:39I think it's absolutely gorgeous.
0:34:39 > 0:34:43Brain Turner, it's now time for some turkey, of course.
0:34:43 > 0:34:45Brian is trying to convince me -
0:34:45 > 0:34:47and, by the way, 25% of the British population...
0:34:47 > 0:34:50Chef, it's getting less. There's now only 20% don't eat it.
0:34:50 > 0:34:53All right, that we should all be eating turkey this Christmas,
0:34:53 > 0:34:54in a challenge aptly called...
0:34:59 > 0:35:02- And, Tom, he's done the voiceover for that bit as well.- I love that.
0:35:02 > 0:35:03- Very convincing.- Yeah.
0:35:03 > 0:35:06This is a little bit calmer than we're normally used to, this jumper.
0:35:06 > 0:35:08This is a naked turkey.
0:35:08 > 0:35:11And if you look round the back, that's where the leg came from,
0:35:11 > 0:35:15cos we're going to do a leg today stuffed with a sweetcorn stuffing.
0:35:15 > 0:35:18So, no trimmings with this, then? This is just it?
0:35:18 > 0:35:21This is just it. This is going to sell itself.
0:35:21 > 0:35:23You're going to love this, I promise you.
0:35:23 > 0:35:25OK, so, a bit of chopped onion goes in the pan first.
0:35:25 > 0:35:27Going to make the stuffing first.
0:35:27 > 0:35:29How do you know that's a turkey and not just a big chicken?
0:35:29 > 0:35:33Because it says so on the packet that I got it in.
0:35:33 > 0:35:36- Yeah.- No, it looks like a big chicken, you're right.
0:35:36 > 0:35:38And you should treat it as a big chicken in many ways,
0:35:38 > 0:35:40except it's got a different flavour, a nicer flavour.
0:35:40 > 0:35:44- A nicer flavour?- I didn't say that, I didn't say that.
0:35:44 > 0:35:46You didn't say it's a nicer flavour than the chicken?
0:35:46 > 0:35:49Bit of garlic to go in there. And all we do now is we just sweat that
0:35:49 > 0:35:51down a little bit, not too much colour.
0:35:51 > 0:35:54Just get the flavours in there. That's probably enough there.
0:35:54 > 0:35:57What are we going to do with the leg, then? Just stuff it?
0:35:57 > 0:35:58We're just going to stuff it,
0:35:58 > 0:36:00going to make this wonderful sausage meat stuffing.
0:36:00 > 0:36:02And then we're actually going to stuff it
0:36:02 > 0:36:06and it is going to work wonderfully well, you will be amazed.
0:36:06 > 0:36:07Bit of green pepper goes in there, Chef.
0:36:07 > 0:36:10I've also got a little bit of white wine
0:36:10 > 0:36:13and some dry sherry going in there. So we put that in.
0:36:13 > 0:36:15Little Spanish element there, Brian.
0:36:15 > 0:36:18Yeah, I'm just trying to get you on board as well, Ben.
0:36:18 > 0:36:20Yeah, I know you're trying to convince me.
0:36:20 > 0:36:24Marvellous. And we just cook that out now and reduce it down.
0:36:24 > 0:36:27A bit of chopped parsley, if you could, please, Chef.
0:36:27 > 0:36:30- Sherry?- I put the sherry in, Chef. - Oh, right, OK.- Just smell that.
0:36:32 > 0:36:35Smells wonderful, that sherry.
0:36:35 > 0:36:38I'm just looking at that, that looks like something that he's been
0:36:38 > 0:36:40chopping up on Holby City, look at it.
0:36:40 > 0:36:42That actually looks like a shoulder of lamb.
0:36:42 > 0:36:44Are we going to treat it like a leg of lamb or a shoulder of lamb.
0:36:44 > 0:36:48So just slice it a little bit here to make it easier to work with.
0:36:48 > 0:36:50- Right.- A bit fell off then.
0:36:50 > 0:36:52Here we go.
0:36:52 > 0:36:54And then we're going to season it.
0:36:55 > 0:36:57Wonderful.
0:36:57 > 0:36:59Is the idea, Brian, that you buy a whole turkey,
0:36:59 > 0:37:02get the legs taken off, so you've got, basically,
0:37:02 > 0:37:05the crown one day and then you could do the legs the next day?
0:37:05 > 0:37:08People don't cook turkey correctly cos they only do it once a year.
0:37:08 > 0:37:11So we're going to do turkey more times of the year,
0:37:11 > 0:37:13other times of the year, not just Christmas.
0:37:13 > 0:37:17A turkey's not just for Christmas.
0:37:17 > 0:37:19Sausage meat goes in there.
0:37:19 > 0:37:22And we're going to put our sweetcorn in there, that's wonderful.
0:37:22 > 0:37:24And I'm just going to...
0:37:24 > 0:37:27just chop a little bit of lemon rind in there as well.
0:37:27 > 0:37:31Just to give it a bit of flavour, OK? So that goes in there as well.
0:37:31 > 0:37:34Marvellous. Now we can make our stuffing.
0:37:34 > 0:37:35Bit of salt and pepper.
0:37:37 > 0:37:40Bring it all up to... Just pull it all together here.
0:37:40 > 0:37:42OK, right, so where are we now?
0:37:42 > 0:37:44Let's just make sure we've got the right way round. There it goes.
0:37:44 > 0:37:48Put the stuffing in here and then wrap the whole thing round.
0:37:48 > 0:37:50And we want to make it into a nice-looking piece.
0:37:53 > 0:37:56- So, string it up at each end to keep a nice shape.- Yeah.
0:37:59 > 0:38:00It takes a bit of time.
0:38:00 > 0:38:03If you're very lucky you can get your butcher to do it for you
0:38:03 > 0:38:06but I think you'll be very lucky to do that these days.
0:38:06 > 0:38:08One each end.
0:38:08 > 0:38:10And then a couple of times in the middle,
0:38:10 > 0:38:12just to keep its shape whilst it's roasting.
0:38:12 > 0:38:17Now, this is a lovely joint to roast and you can put it in,
0:38:17 > 0:38:20not too high a heat, and you can leave it for quite a long time.
0:38:20 > 0:38:23It doesn't matter if you overcook this too much.
0:38:23 > 0:38:25Whereas...
0:38:25 > 0:38:27Chef, don't look at me like that.
0:38:27 > 0:38:30It's one of those things, it's like a confit, like a shoulder of lamb,
0:38:30 > 0:38:32if you cook it a long time, it actually gets better
0:38:32 > 0:38:33the more you cook it.
0:38:33 > 0:38:37- Right, OK...- So, put it in the oven now for Christmas Day, then?
0:38:37 > 0:38:39Is that right?
0:38:39 > 0:38:41Put it onto there, bit of salt and pepper.
0:38:41 > 0:38:46And stick that in the oven. 180 degrees it's going to go in.
0:38:46 > 0:38:49And it's also very important that you...
0:38:51 > 0:38:54It's very important that you take out these pieces of meat
0:38:54 > 0:38:56and you let them rest
0:38:56 > 0:38:59when they've actually come out the oven.
0:38:59 > 0:39:01Let me quickly wash my hands.
0:39:01 > 0:39:04- Now, you've put a glaze on this, haven't you?- That's right.
0:39:04 > 0:39:07I'm going to make the glaze now, to show you how that actually works.
0:39:07 > 0:39:10Lemon juice, that's very kind, and my maple syrup, Chef.
0:39:10 > 0:39:12Maple syrup, Chef.
0:39:12 > 0:39:14James, this is maple syrup.
0:39:14 > 0:39:18It's brilliant with pancakes. Don't know about the turkey, though.
0:39:18 > 0:39:22Just bring it up to the boil and just brush it during cooking, OK?
0:39:22 > 0:39:25But I don't need to do that, I've been doing that.
0:39:25 > 0:39:26It's been sitting out to rest.
0:39:26 > 0:39:28And you leave it to rest for about half an hour.
0:39:28 > 0:39:30So let's put that on the board there.
0:39:30 > 0:39:34Let us try and get some of this flavour from the glaze.
0:39:34 > 0:39:38We want to get that into our gravy
0:39:38 > 0:39:40so I'm just going to strain that off.
0:39:40 > 0:39:43- And then if you bring me the white wine, Chef, can you?- Yeah.
0:39:43 > 0:39:45I'll get it, Chef.
0:39:45 > 0:39:47I think this is the one. I think you've got him.
0:39:47 > 0:39:49You've got him and this is it.
0:39:49 > 0:39:51- Is it?- I wouldn't put your money on it, lad.
0:39:51 > 0:39:54There we go, we get all that sedimenting off there.
0:39:54 > 0:39:56Take all that wonderful flavour
0:39:56 > 0:39:59and that's going to go to make our bit of gravy over here.
0:39:59 > 0:40:02Thank you for putting the onions on. That's perfect.
0:40:02 > 0:40:03Just a little bit of stock, Chef.
0:40:03 > 0:40:06- Is that turkey stock, Brian? - That's chicken stock.
0:40:06 > 0:40:07- Not turkey stock?- No.
0:40:07 > 0:40:11No, no, no. Because not everybody makes turkey stock.
0:40:11 > 0:40:15Not everybody's got a pan big enough to put the bones in!
0:40:15 > 0:40:18Buy him a chopper for Christmas, Chef, and they can cut the thing up.
0:40:18 > 0:40:20Please make sure, as always,
0:40:20 > 0:40:22that you take off all these bits of string.
0:40:22 > 0:40:25- Does look like a leg of lamb, though.- Thank you very much.
0:40:25 > 0:40:28More like a shoulder of lamb, in my opinion. But you're quite right,
0:40:28 > 0:40:31one of those appendages, which we know eat perfectly well.
0:40:31 > 0:40:34So then it's really up to you, carve it all...
0:40:34 > 0:40:36Can you pass me that, Chef?
0:40:36 > 0:40:38Carve a portion at a time.
0:40:38 > 0:40:43Look at this here, you can actually just make it a nice steak.
0:40:43 > 0:40:47So, I'm going to do two of these steaks.
0:40:47 > 0:40:50Oh, you've got some parsley, thank you, that's very kind, Chef.
0:40:50 > 0:40:53I've got a little bit of watercress to mask up the...
0:40:53 > 0:40:55LAUGHTER
0:40:55 > 0:40:59I think that watercress goes marvellous with this.
0:40:59 > 0:41:04That does, in my book, look extremely good, does that.
0:41:04 > 0:41:06Let's just quickly check...
0:41:06 > 0:41:08Doesn't look that bad, actually, Chef.
0:41:08 > 0:41:11- Looks pretty good.- Praised by James Martin, how's that go?
0:41:11 > 0:41:14Thank you very much, Chef, that's very kind.
0:41:14 > 0:41:16Do you want some parsley in there?
0:41:16 > 0:41:18James, that would be good.
0:41:18 > 0:41:21Oh, dear me, that is delicious.
0:41:21 > 0:41:24I'm scarred with turkey, though, look.
0:41:24 > 0:41:26Got turkey...
0:41:26 > 0:41:28The turkey is fighting back. We are going to get there.
0:41:28 > 0:41:30And then all you do is just put a little bit
0:41:30 > 0:41:32on the edge of the meat there.
0:41:32 > 0:41:35I suppose you guys better come have a taste of this, hadn't you?
0:41:35 > 0:41:37- If we must.- Around the sides there.
0:41:37 > 0:41:39- Did you say, "If you must?" - I did, James.
0:41:39 > 0:41:42He said, "They must."
0:41:42 > 0:41:43They can't wait.
0:41:43 > 0:41:47- Now, you need plenty of sauce with this, don't you?- No, you don't.
0:41:47 > 0:41:49It's like a sponge.
0:41:49 > 0:41:51It is not like a sponge at all.
0:41:51 > 0:41:52Gentlemen, dig in.
0:41:55 > 0:41:57And if you can't get over there, there's a bit here.
0:41:59 > 0:42:02- Here you are, Ben.- The anticipation.
0:42:02 > 0:42:04It does actually taste like lamb.
0:42:04 > 0:42:07Are you sure you haven't swapped that with a joint of lamb?
0:42:07 > 0:42:12That does taste of lamb. I reckon he's just swapped that in the oven.
0:42:12 > 0:42:14Have you just swapped that and put a leg of lamb in?
0:42:14 > 0:42:16Doesn't taste anything like turkey.
0:42:16 > 0:42:17Tastes of lamb, doesn't it?
0:42:19 > 0:42:22- A miracle! A miracle!- It's the magic of the stuffing, Chef.
0:42:22 > 0:42:24We have transformed that turkey.
0:42:24 > 0:42:27That's really nice. Really, really nice.
0:42:27 > 0:42:30That's very kind of you.
0:42:30 > 0:42:33Every one of Brian's turkey recipes - or lamb ones...
0:42:33 > 0:42:34I have to decide what should go into
0:42:34 > 0:42:38our Christmas Kitchen recipe book or in the bin.
0:42:38 > 0:42:40What do you think, guys?
0:42:40 > 0:42:42I was in your camp, James,
0:42:42 > 0:42:45but I think that should be in the recipe book.
0:42:45 > 0:42:47I think it's really, really nice.
0:42:47 > 0:42:50I've got nothing to compare it to but that's definitely in the book.
0:42:50 > 0:42:52I do have to agree with this so that's going in the book,
0:42:52 > 0:42:54there you go.
0:42:54 > 0:42:56CHEERING
0:42:56 > 0:42:58Don't look complacent!
0:42:59 > 0:43:01That is lamb!
0:43:01 > 0:43:03That's all for today on Christmas Kitchen.
0:43:03 > 0:43:06Thanks to Ben, Brian, Tom and Tom Kerridge.
0:43:06 > 0:43:07Remember, all of today's recipes -
0:43:07 > 0:43:10and you may want this one - are on our website.
0:43:10 > 0:43:13Go to bbc.co.uk/christmaskitchen.
0:43:13 > 0:43:16We'll be back very soon. Bye for now.
0:43:16 > 0:43:18That's actually not bad, actually.
0:43:18 > 0:43:22I think it's all to do with the sauce. It's all to do with the lamb.