Episode 1

0:00:02 > 0:00:04Christmas is coming. The geese are getting fat.

0:00:04 > 0:00:06So we are in the kitchen cooking because this is where it's at.

0:00:06 > 0:00:08Welcome to Christmas Kitchen.

0:00:28 > 0:00:31Hello and welcome to Christmas kitchen.

0:00:31 > 0:00:33- I am Matt Tebbutt... - And I am Andi Oliver.

0:00:33 > 0:00:36We are here every day for the next two weeks to help you prepare

0:00:36 > 0:00:38for the biggest food event of the year.

0:00:38 > 0:00:40Think of us as your one-stop Christmas food shop

0:00:40 > 0:00:43where you can get all the recipes, hints and tips that you need.

0:00:43 > 0:00:46We will be bringing you recipes from some of the best chefs from

0:00:46 > 0:00:50around the world and stepping back in time to find out how our

0:00:50 > 0:00:53iconic TV food heroes of the past prepared for the big day.

0:00:53 > 0:00:56So, let's meet today's team. Every day we will be joined by

0:00:56 > 0:00:59a star from one of the year's biggest Christmas TV shows.

0:00:59 > 0:01:02Our Christmas star today is in one of the highlights of the

0:01:02 > 0:01:05Boxing Day schedule. Still Open All Hours.

0:01:05 > 0:01:07Please welcome the wonderful Nina Wadia.

0:01:09 > 0:01:12And if you are looking for a break from the traditional festive

0:01:12 > 0:01:15recipes, here with a flavour of Christmas from around the

0:01:15 > 0:01:19world is the wonderful Jose Pizarro with a Spanish taste of Christmas.

0:01:21 > 0:01:25And every day we will be baking an edible gift you can make at home,

0:01:25 > 0:01:29and who better to do this than a star of The Great British Bake Off?

0:01:29 > 0:01:31Providing our first festive food present

0:01:31 > 0:01:35is none other than this year's champion, Candice Brown.

0:01:37 > 0:01:41And bringing the spirit of Christmas quite literally to the table,

0:01:41 > 0:01:44is our award-winning wine expert Olly Smith.

0:01:45 > 0:01:48Not only has he searched the supermarkets for the finest

0:01:48 > 0:01:53wines for Christmas dinner but he is putting the "gin" into Jingle Bells...

0:01:53 > 0:01:56with a cocktail class for us and if that isn't enough,

0:01:56 > 0:01:58we visited Mary Berry... Glad you liked that!

0:01:58 > 0:02:00..at home to hear her tips for leftovers.

0:02:00 > 0:02:03And how about this for a blast from the festive past?

0:02:05 > 0:02:08I am going to be noisy now, so I'll stop talking.

0:02:08 > 0:02:10Shake,

0:02:10 > 0:02:14scoop, scoop, shake.

0:02:14 > 0:02:16Drawing in the frills...!

0:02:17 > 0:02:19Extraordinary.

0:02:19 > 0:02:22And that is where inspiration for the omelette challenge came from.

0:02:22 > 0:02:24We are stepping back with one of the legendary

0:02:24 > 0:02:27Fanny Cradock's Christmas shows. It really is properly amazing.

0:02:27 > 0:02:30- That's enough talking, shall we get cooking?- Indeed.

0:02:30 > 0:02:33- I will be cooking a pork loin. - Nina, why don't you sit with me?

0:02:33 > 0:02:38Come join us, come nearer the food.

0:02:38 > 0:02:41It is always good to be nearer the food, obviously.

0:02:41 > 0:02:43Tell us about your dish.

0:02:43 > 0:02:46It is a loin of pork so it is a spin on a traditional Italian dish -

0:02:46 > 0:02:49maiale latte - pork which is cooked in milk.

0:02:49 > 0:02:53Basically, you braise a good lump of pork.

0:02:53 > 0:02:57I have taken the rind off, season up, put in some olive oil,

0:02:57 > 0:02:59just to get some colour on it.

0:02:59 > 0:03:04- And then slice up a couple of onions.- Beautiful.

0:03:04 > 0:03:07- A bit of garlic.- Open All Hours, Still Open All Hours.

0:03:07 > 0:03:12- Still Open All Hours. - Let me get it right, a good place to begin!

0:03:12 > 0:03:16- So, this is the third series. - The third series.

0:03:16 > 0:03:19It was voted the best series of last year.

0:03:19 > 0:03:22We got some very good viewing figures. Amazing.

0:03:22 > 0:03:25- You look so confused by this.- I am!

0:03:25 > 0:03:30Only because most of the cast has been there for many years.

0:03:30 > 0:03:35It is a superb show and I feel so incredibly lucky to be part of it.

0:03:35 > 0:03:37Is it quite difficult walking... It is quite iconic.

0:03:37 > 0:03:40It has been there for years and people love it.

0:03:40 > 0:03:43When people feel ownership of something, it can be hard to join.

0:03:43 > 0:03:47- Of course.- How has it been? - I have been really lucky.

0:03:47 > 0:03:50I have a lot of scenes with David Jason and Stephanie Cole,

0:03:50 > 0:03:51who I love.

0:03:51 > 0:03:53Geniuses.

0:03:53 > 0:03:58Brilliant, and these are comic masterclasses when you work with them.

0:03:58 > 0:03:59And just the stories -

0:03:59 > 0:04:03they have worked with my absolute heroes and legends.

0:04:03 > 0:04:05They have worked with Morecambe and Wise, Tommy Cooper,

0:04:05 > 0:04:09so the green room has way better stories.

0:04:09 > 0:04:13- You can imagine.- Proper secrets, I imagine. How are we doing?

0:04:13 > 0:04:16- Everything in there. - I am smashing through it.

0:04:16 > 0:04:19The pork is in here, sliced a couple of onions, garlic,

0:04:19 > 0:04:24bay leaf and spices so Christmassy spices, nutmeg, cinnamon.

0:04:24 > 0:04:25Smells good.

0:04:25 > 0:04:31I am going to put some lemon zest in there and the juice.

0:04:31 > 0:04:34- An unusual dish, isn't it? - It is and it isn't.

0:04:34 > 0:04:39There is a lot of history to this dish from Italy.

0:04:39 > 0:04:42- Pork cooked in milk.- Not the milk!

0:04:42 > 0:04:47- Everything but the milk! - It needs milk.- Don't do it!

0:04:47 > 0:04:50I have to put the milk in.

0:04:50 > 0:04:53I'm concerned by the milk, Matt. It sounds like a porky perversion.

0:04:53 > 0:04:55LAUGHTER

0:04:55 > 0:04:59You're making me nervous! I'm sure it will be delicious.

0:04:59 > 0:05:02- He knows what he's doing. - Porky perversion, really?

0:05:02 > 0:05:05I'm making YOU nervous?!

0:05:05 > 0:05:08It is nerve-racking.

0:05:08 > 0:05:11Don't be nervous of pork and milk. It's delicious.

0:05:11 > 0:05:15Bay leaves, cloves, it makes sense, cinnamon.

0:05:15 > 0:05:18Trust me, it's delicious.

0:05:18 > 0:05:22- We trust you. - It curdles the milk.

0:05:22 > 0:05:24It is not a good word, is it?

0:05:24 > 0:05:27- It is called acidulation.- Is it?

0:05:27 > 0:05:32- Acidulation.- I love learning new words.- It is a good word.

0:05:32 > 0:05:33It sounds Christmassy,

0:05:33 > 0:05:38it sounds how you'd feel about making a speech if you were nervous.

0:05:38 > 0:05:41"I'm feeling a bit of acidulation!"

0:05:41 > 0:05:43You might do but let's not go there.

0:05:43 > 0:05:46Do they have anything like this in Spain, milk and pork?

0:05:46 > 0:05:50No, normally with fish, fine, but never pork.

0:05:50 > 0:05:54If you don't like it, we'll blame Italy cos that's where it's from!

0:05:54 > 0:05:59That's it, lid on, in the oven for about two hours,

0:05:59 > 0:06:03- an hour-and-three-quarters. - A nice long, slow...- 150.

0:06:03 > 0:06:06I love things like that, then the whole house smells wonderful.

0:06:06 > 0:06:07Of curdled milk!

0:06:08 > 0:06:13Stop! I feel like I need to protect Matt from you people.

0:06:13 > 0:06:17- Matt is the king of Christmas. - Absolutely.- Unimpeachable.

0:06:17 > 0:06:19- This is one you prepared earlier? - Porky perversions.

0:06:19 > 0:06:24Right, I am not showing you that just now. We have a clip.

0:06:24 > 0:06:27- You in full flow. Here we go.- No!

0:06:28 > 0:06:32She's divorced but he wants her back. She's spoiled rotten.

0:06:32 > 0:06:35It is his father's money, bought her the house, furnished it through,

0:06:35 > 0:06:38she has changed the curtains twice!

0:06:38 > 0:06:40She takes pills for an overactive thyroid.

0:06:42 > 0:06:46- Where do you get all this stuff? - She fancies your Leroy.

0:06:46 > 0:06:50- She feeds him coffee. - Leroy doesn't drink coffee.

0:06:50 > 0:06:54He is developing a taste for it. Two lumps.

0:06:59 > 0:07:04- What is David Jason like to work with?- He's a love, he's so cheeky.

0:07:04 > 0:07:07And it's hard sometimes to do the scenes because you see this

0:07:07 > 0:07:11glint in his eye and you think, "I'm going to mess this up."

0:07:11 > 0:07:15And he will always blame everyone else. "It's not my fault."

0:07:15 > 0:07:18He never gets anything wrong.

0:07:18 > 0:07:22David Jason is a grass, is this what you are telling us?!

0:07:22 > 0:07:25I am a total Christmas nut.

0:07:25 > 0:07:28I have it on good authority you are a Christmas nut as well.

0:07:28 > 0:07:31- Is your birthday around now? - Yes, I was meant to be...

0:07:31 > 0:07:33I was due on Christmas Day but I came out

0:07:33 > 0:07:36a week early because my mum ate tomatoes.

0:07:36 > 0:07:38No milk, just tomatoes

0:07:38 > 0:07:40and apparently when I was younger

0:07:40 > 0:07:44I would run from red coloured food, especially tomatoes.

0:07:44 > 0:07:47Tomatoes around, I would be out like a shot. That is what my mum said.

0:07:47 > 0:07:51- Weird.- She knew when she ate tomatoes she would go into labour.

0:07:51 > 0:07:55Matt, sorry, it's a wonderful story...

0:07:55 > 0:07:57Brilliant.

0:07:57 > 0:07:59- What's happening with the pork, Matt?- OK, the pork is rested.

0:07:59 > 0:08:02I have skimmed off some of the fat.

0:08:02 > 0:08:04There was a lot of fat coming out of the pork.

0:08:04 > 0:08:09And there was a lot of oil and butter as well. Let that rest.

0:08:09 > 0:08:12We will slice that and check out the sauce.

0:08:12 > 0:08:15In here I have the stalks of the chard.

0:08:15 > 0:08:20Saute those off, cook those for a minute or two and the rest goes in.

0:08:20 > 0:08:22- Looking more appealing now? - Yes, it is!

0:08:25 > 0:08:28- What are you doing for Christmas, Nina?- I am going back to Canada.

0:08:28 > 0:08:31My husband is from Montreal so we are going to have Christmas in Canada.

0:08:31 > 0:08:34They take it very seriously there.

0:08:34 > 0:08:38- Alarmingly.- Alarmingly seriously.

0:08:38 > 0:08:40So everything has to be absolutely spot-on.

0:08:40 > 0:08:43Your decorations are bought in September.

0:08:43 > 0:08:47Gifts are all done by January of the year before.

0:08:47 > 0:08:50- I'm not sure I hold with all that. - That's too much, that's too much.

0:08:50 > 0:08:54I like to wait until the last moment so it's panicky and special.

0:08:54 > 0:08:57- It's part of the joy of Christmas. - It is...

0:08:57 > 0:08:59THEY TALK OVER EACH OTHER

0:08:59 > 0:09:02Every family has their own tradition.

0:09:02 > 0:09:05Generally speaking I always think never dress up an animal,

0:09:05 > 0:09:08but at Christmas my dog Barney loves his Christmas jumper.

0:09:08 > 0:09:12He loves his Christmas jumper or you love him in his Christmas jumper?

0:09:12 > 0:09:15It is a reflection of me loving it in his eyes.

0:09:15 > 0:09:18How about you, Jose, what do you do at Christmas?

0:09:18 > 0:09:21I will spend with my lovely mummy. And the family.

0:09:21 > 0:09:26I'm lucky because she's going to be cooking for me.

0:09:26 > 0:09:28She is the best.

0:09:28 > 0:09:31- We on the carving of the meat. - I am nearly there.

0:09:31 > 0:09:34This is quite a rich fatty dish.

0:09:34 > 0:09:38If you're scared of fat, do another recipe.

0:09:38 > 0:09:40You just need to...

0:09:40 > 0:09:44This is where I live, Matt! Milk, fat, meat. Spices.

0:09:44 > 0:09:47You're not selling this to me, I tell you.

0:09:47 > 0:09:49Does that not sound totally appealing?

0:09:49 > 0:09:53Fat, meat, spices? Yes, please. Bring it.

0:09:53 > 0:09:56- We are serving up quite a lot. - Is that hot, Matt?- It is.

0:09:56 > 0:10:00Are you very brave? Brave little soldier.

0:10:00 > 0:10:04- That's looks incredible. - Now she says nice things!

0:10:04 > 0:10:06It is falling off, amazing.

0:10:06 > 0:10:10Beautiful soft. So how long cook? Two hours?

0:10:10 > 0:10:12Just under two hours.

0:10:12 > 0:10:16But really until the bones start to pull out of the meat.

0:10:16 > 0:10:21- If you can do that...- Wow. - Is that a whole shoulder?

0:10:21 > 0:10:25- It's a loin.- A loin.- OK.

0:10:25 > 0:10:30So, that is pretty much it. It's not an easy one to carve, as such.

0:10:30 > 0:10:33Something like this is great at Christmas because there are

0:10:33 > 0:10:36so many complex things happening that have loads of stages.

0:10:36 > 0:10:39It is great to have a few things up your sleeve,

0:10:39 > 0:10:44- almost like a one-stop shop.- It is informal. Something for everybody.

0:10:44 > 0:10:46It is looking good, Matt. We are loving it.

0:10:46 > 0:10:49Look at the colours.

0:10:49 > 0:10:51Suddenly people want to try it!

0:10:51 > 0:10:54ALL TALK OVER EACH OTHER

0:10:54 > 0:10:58Then you look at the sauce. I'm just going to try this.

0:10:58 > 0:11:03- You can see how it's curdled. - Don't tell Nina. It looks silky.

0:11:03 > 0:11:07It is not the best looking dish in the world but it tastes delicious.

0:11:07 > 0:11:10Curdled milk is never a good look, but it is delicious.

0:11:10 > 0:11:14- Smells incredible. - I like that only he takes the taste.

0:11:15 > 0:11:19He is checking it for us. It's like being part of royalty.

0:11:19 > 0:11:22- You have someone to check your food. - Fantastic.

0:11:22 > 0:11:25I love your dress.

0:11:25 > 0:11:29This is so lovely and Christmassy. Come around with me, Jose.

0:11:29 > 0:11:33Let's get some cutlery on the go. Oh, wow.

0:11:33 > 0:11:37- That is my pork cooked in milk and spices.- Absolutely delicious.

0:11:39 > 0:11:41Magic ingredient.

0:11:41 > 0:11:44ALL TALK EXCITEDLY

0:11:44 > 0:11:46- Dig in.- Let's go.

0:11:46 > 0:11:50- Oh, my God. I'm so excited.- Hm!

0:11:50 > 0:11:55- No constructive criticism. - Zero constructive criticism!

0:11:55 > 0:11:58- Mate, you've totally converted me to this.- That's beautiful.

0:11:58 > 0:12:01The miracle of Christmas. That is delicious.

0:12:01 > 0:12:05- I don't know about that, Olly! - Our first Christmas miracle!

0:12:05 > 0:12:09- Absolutely scrumptious.- Beautiful. - The ultimate comfort food.

0:12:09 > 0:12:12I've not cooked anything in milk, meat and milk. Fish, definitely.

0:12:12 > 0:12:17- This is amazing. Really good. - Yummy. Delicious.

0:12:17 > 0:12:20Good, at this time of year everyone is tempted to splash out

0:12:20 > 0:12:24a bit more than usual on celebratory drinks, but you don't have to.

0:12:24 > 0:12:27Every day we will be showing you some luxury wines and then

0:12:27 > 0:12:31picks that cost a little bit less so, Olly, go and get them.

0:12:31 > 0:12:36Olly is getting the wines he has especially chosen from our festive tree.

0:12:36 > 0:12:40So, guys, I have a Christmas quiz for you. Everyone excited?

0:12:40 > 0:12:41Everyone loves a quiz.

0:12:41 > 0:12:44When chefs are chatting away about their recipe,

0:12:44 > 0:12:47you're so involved sometimes you have no idea what they are doing at all.

0:12:47 > 0:12:51Listen to this. This is Nigella talking about something, but what is she talking about?

0:12:51 > 0:12:54Ah! Peace. And look at this.

0:12:54 > 0:12:56It is so beautiful,

0:12:56 > 0:13:01it's like really expensive satin lingerie, that colour.

0:13:01 > 0:13:04- MATT: She's talking about me! What she talking about?- Paella!

0:13:06 > 0:13:09- Did use a bagel? - Paella!

0:13:09 > 0:13:12Paella!

0:13:12 > 0:13:14No, she's not talking about paella.

0:13:14 > 0:13:19- Maybe some delicious sauce of some kind.- Creme brulee, I think.

0:13:19 > 0:13:22- Is that a personal thing?- Yes.

0:13:22 > 0:13:25Lingerie. A bit weird.

0:13:25 > 0:13:28Maybe a meringue-type fluffy eggness.

0:13:28 > 0:13:31And that is why you were the winner of Bake Off.

0:13:33 > 0:13:36Very good. Very impressed.

0:13:36 > 0:13:38Let's have a look.

0:13:38 > 0:13:40Ah, peace.

0:13:40 > 0:13:42And look at this. It's so beautiful.

0:13:42 > 0:13:47It is like really expensive satin lingerie, that colour.

0:13:47 > 0:13:51My cappuccino pavlova I can make my pav at the drop of a hat.

0:13:51 > 0:13:54Who would have thought, lingerie had so much in common with meringue -

0:13:54 > 0:13:56other than Candice!

0:13:56 > 0:14:00Anyway, it's wine time.

0:14:00 > 0:14:06Olly's scoured the shops and found a luxury wine and one that costs a little less.

0:14:06 > 0:14:10I have indeed. I have always felt you don't need to spend a fortune to enjoy great wine.

0:14:10 > 0:14:12There are some fantastic bargains out there,

0:14:12 > 0:14:15but at Christmas time, if you want to spend a few more pennies,

0:14:15 > 0:14:18there are some tremendous options, and wine at the table with

0:14:18 > 0:14:20a delicious dish is the greatest pleasure in the world.

0:14:20 > 0:14:24So, I have before you a luxury wine and a less wine.

0:14:24 > 0:14:28One is a bit of the bargain, one a few pounds more.

0:14:28 > 0:14:30Let's taste our Santa hat wine.

0:14:30 > 0:14:32Have a little go at Santa,

0:14:32 > 0:14:34have a swirl and a sniff and see how you get on.

0:14:34 > 0:14:38I can tell you that this wine is a Chenin Blanc from South Africa.

0:14:38 > 0:14:43Fantastic with pork, it is the same principle as apple sauce with pork.

0:14:43 > 0:14:48- Quite an apple-y wine.- I like that, Olly Smith. It is very nice.

0:14:48 > 0:14:50- I do like that.- It is good fun.

0:14:50 > 0:14:52South Africa - blessed with an amazing climate,

0:14:52 > 0:14:54they have the ability to ripen up the grapes,

0:14:54 > 0:14:57but they also have a really long winemaking tradition and that shows.

0:14:57 > 0:14:59It's quite high alcohol, isn't it?

0:14:59 > 0:15:02It's about 13.5 from memory, this one. Yeah, it is 13.5.

0:15:02 > 0:15:05Quite pokey, sunshine, lots of ripeness in the grapes.

0:15:05 > 0:15:07Is that what you want to cut through the fat?

0:15:07 > 0:15:09Exactly that. It cuts through the fat perfect,

0:15:09 > 0:15:11and a little bit of oak to soften it

0:15:11 > 0:15:14and that's what's going to work with the milk in the dish also.

0:15:14 > 0:15:16We like that. Let's go and have a taste of our Robin

0:15:16 > 0:15:18and see how that Robin gets along.

0:15:18 > 0:15:20It's all very Christmassy, isn't it?

0:15:20 > 0:15:22# It's beginning to look a lot like... #

0:15:22 > 0:15:25This one I can tell you is a Chardonnay from France.

0:15:25 > 0:15:29Again, a little bit of oak to flesh it out, give texture.

0:15:29 > 0:15:32- Do you like that one?- I do. - It's a bit heavier, that one.

0:15:32 > 0:15:35It is a little bit richer.

0:15:35 > 0:15:38- It's delicious. - It's lovely with pork.

0:15:38 > 0:15:41I think at Christmas time, ham as well.

0:15:41 > 0:15:44Chardonnay, fantastic if you're having a Christmas ham.

0:15:44 > 0:15:47- Absolute belter.- Would this pair with Iberico ham?

0:15:47 > 0:15:50If I was doing that, of course, I would have a Fino.

0:15:50 > 0:15:52And then you could rub it all in to my back.

0:15:52 > 0:15:54LAUGHTER

0:15:54 > 0:15:55It's too delicious.

0:15:55 > 0:15:57Any takers?

0:15:57 > 0:16:01- That's a party I don't want to be at.- You're all invited.

0:16:01 > 0:16:03Come on! Come on!

0:16:03 > 0:16:05So the moment of truth, which is luxury, which is less?

0:16:05 > 0:16:08Candice, what do you think, what's luxury, what's less?

0:16:08 > 0:16:11I do prefer the Santa but I think the Robin might be the luxury.

0:16:11 > 0:16:13Do you?

0:16:13 > 0:16:17- What about you, Jose? - I'm thinking this is the luxury.

0:16:17 > 0:16:20- You think the Robin is the luxury? - The luxury, but I love South Africa,

0:16:20 > 0:16:24- I will go for that. - OK, OK!- It's exciting.

0:16:24 > 0:16:25What about you, Nina?

0:16:25 > 0:16:28I think that actually the luxury one is the Santa one.

0:16:28 > 0:16:33I think the Robin is the luxury one and the Santa is the less one.

0:16:33 > 0:16:35I can reveal our less was

0:16:35 > 0:16:38Tesco Finest Swartland Chenin Blanc.

0:16:38 > 0:16:42Six quid, cracking wine, absolutely brilliant for Christmas.

0:16:42 > 0:16:45Our luxury, if I can turn it over, was the Robin.

0:16:45 > 0:16:49It was the Bourgogne Blanc Les Setilles Olivier Leflaive.

0:16:49 > 0:16:52Corney & Barrow, brilliant wine, 14.95. Big spend.

0:16:52 > 0:16:54- It was delicious though. - It's scrumptious wine.

0:16:54 > 0:16:56They're both great, you know what?

0:16:56 > 0:16:59I'm chuffed though that the bargain has shone. That's really wonderful.

0:16:59 > 0:17:04Nothing better than to get a less wine that you really like.

0:17:04 > 0:17:07I like both of them, I did prefer the less wine,

0:17:07 > 0:17:10but interestingly for me I don't usually like oaky wine.

0:17:10 > 0:17:13I find it a little too heavy for my palate.

0:17:13 > 0:17:15Both of those worked beautifully.

0:17:15 > 0:17:18OK, so coming up, the current Bake Off champion Candice

0:17:18 > 0:17:21will be baking a gift, and what's that gift going to be, Candice?

0:17:21 > 0:17:25I am going to make a chocolate orange and cardamom shortbread.

0:17:26 > 0:17:28A round of applause!

0:17:28 > 0:17:31Matt and I are going to go head-to-head in a cook-off

0:17:31 > 0:17:36which we've festively titled "Yule Decide."

0:17:36 > 0:17:41- Get it?- Get it?! It's slick.

0:17:41 > 0:17:45Today, we'll both be putting our spin on the classic

0:17:45 > 0:17:47Christmas side dish of parsnips.

0:17:47 > 0:17:49Time to let someone else do the cooking,

0:17:49 > 0:17:50so every day the Hairy Bikers

0:17:50 > 0:17:53are giving us a foodie treat on the theme of the 12 days of Christmas,

0:17:53 > 0:17:55so here they are, those two little turtle doves cooking

0:17:55 > 0:17:57a partridge in a pear tree.

0:18:01 > 0:18:04# And a partridge in a pear tree... #

0:18:04 > 0:18:08The first line of the song has inspired us to create a fabulous

0:18:08 > 0:18:11roast partridge dish to be served with pickled pears.

0:18:11 > 0:18:15And partridge is a great alternative to the traditional Christmas bird.

0:18:15 > 0:18:18It's succulent and juicy and it feeds much smaller numbers

0:18:18 > 0:18:21than a goose or a turkey, so it's ideal, you know,

0:18:21 > 0:18:24for those small celebratory meals over the festive period.

0:18:24 > 0:18:29The dish starts with a sweating down of a shallot or a humble onion.

0:18:29 > 0:18:31This is the base for the stuffing -

0:18:31 > 0:18:36sausage meat, breadcrumbs and chestnuts cos it's Christmas.

0:18:36 > 0:18:38Chestnuts roasting on your open fire.

0:18:38 > 0:18:40Jack Frost nibbling at your toes.

0:18:40 > 0:18:42I don't know what's after that.

0:18:42 > 0:18:43..And forget-me-nots!

0:18:43 > 0:18:46Merry Christmas, everyone.

0:18:46 > 0:18:48And now some dried apricots.

0:18:48 > 0:18:50It's funny, at Christmas, you use a lot of dried fruit.

0:18:50 > 0:18:53It was like a Tudor thing for opulence.

0:18:53 > 0:18:55You put fruit, you put whatever you had

0:18:55 > 0:18:58just to celebrate and make things richer and more lush.

0:18:58 > 0:19:01To this, four sage leaves.

0:19:01 > 0:19:04Now we are both fervent believers in eating game.

0:19:04 > 0:19:07It's out there in the wild, it's natural, it's healthy, it's lovely.

0:19:07 > 0:19:10Posh folk have game.

0:19:10 > 0:19:13Wearing hats like this. Then they go out bagging things.

0:19:13 > 0:19:16"You there, shoot that bird."

0:19:16 > 0:19:18It's great!

0:19:18 > 0:19:21The stuffing is going to draw the flavour from the partridge

0:19:21 > 0:19:23and the partridge is going to take flavour from the stuffing.

0:19:23 > 0:19:26It's like us, we help each other. We live together.

0:19:26 > 0:19:28We don't live together! When did we live together?

0:19:28 > 0:19:30I've never lived with you! What do you mean?

0:19:30 > 0:19:32On the road, you know what I mean. Not live in that way.

0:19:32 > 0:19:36- We've got wives and stuff. - There you are, partridge plucker.

0:19:36 > 0:19:39You may look at this withered specimen and it doesn't

0:19:39 > 0:19:41immediately say "eat me," does it?

0:19:41 > 0:19:44But soon it's going to start to look brilliant.

0:19:44 > 0:19:47There's no way they're going to end up dried out.

0:19:47 > 0:19:49They're moist inside, they've got loads of butter,

0:19:49 > 0:19:50they're wrapped in bacon.

0:19:50 > 0:19:54Every bit of it apart from the bones is going to be yum-yum, hubba-hubba.

0:19:54 > 0:19:56They go into the oven...

0:19:56 > 0:20:00At about 180 degrees for about 40-45 minutes, but don't overcook them

0:20:00 > 0:20:03or else they're going to be like cremated sparrows.

0:20:03 > 0:20:07To go with the special partridge, we're making fondant potatoes.

0:20:07 > 0:20:10They have a gorgeous rich texture and they're one of the most

0:20:10 > 0:20:13luxurious ways to cook the humble spud.

0:20:13 > 0:20:16We're frying the rounds in butter for a rich flavour,

0:20:16 > 0:20:18then we're turning them over and adding stock,

0:20:18 > 0:20:21crushed garlic and some thyme.

0:20:21 > 0:20:23After seasoning, we're covering the fondants and

0:20:23 > 0:20:27allowing them to simmer gently until the potato is cooked through.

0:20:29 > 0:20:34Partridge is done, they take about 45 minutes, so pickled pears.

0:20:34 > 0:20:36We want to keep the pear stalk here,

0:20:36 > 0:20:39so start from the stalk, work your way down.

0:20:39 > 0:20:43White wine vinegar. Loads. Bring that to the boil.

0:20:43 > 0:20:47Some water, because we don't want it too vinegary

0:20:47 > 0:20:51To that, some sugar. Then I'm adding some cloves, allspice,

0:20:51 > 0:20:54juniper berries and star anise.

0:20:54 > 0:20:58Couple of cinnamon sticks and bring that lot to the boil

0:20:58 > 0:21:01and they will take about five minutes until they just go soft.

0:21:01 > 0:21:05Now this is commonly known as a kilner jar, or a preserve jar, whatever you fancy.

0:21:05 > 0:21:08You need to sterilise this before you can pickle anything.

0:21:08 > 0:21:11Put the pears in, try to get them to stand up if you can.

0:21:11 > 0:21:15- You want them well packed, don't you?- You do. Look at that.

0:21:15 > 0:21:19Put the cinnamon in and just to finish it off, a sprig of rosemary

0:21:19 > 0:21:23into the jar and it's just going to flavour them beautifully.

0:21:23 > 0:21:25After a week, these will be ready to eat,

0:21:25 > 0:21:28but the longer you leave them the better they'll taste.

0:21:28 > 0:21:31- There you go, mate. Merry Christmas. - Yes, merry Christmas.

0:21:33 > 0:21:35Oh. Fabulous.

0:21:35 > 0:21:39What's great, the pears have taken on all of those spices

0:21:39 > 0:21:44and it's soft and it's sweet and it's sour, and it's, oh...

0:21:44 > 0:21:47It still tastes like pear but it's undoubtedly a pickle.

0:21:47 > 0:21:49That one is a dynamite winner.

0:21:50 > 0:21:53These pickled pears are great accompaniment to the rich

0:21:53 > 0:21:55gamey flavours of the partridge,

0:21:55 > 0:21:57and combined with some fresh vegetables

0:21:57 > 0:21:59this dish is a wonderful Christmas treat.

0:21:59 > 0:22:01And don't forget,

0:22:01 > 0:22:05the recipes for all the dishes on today's show are available online.

0:22:05 > 0:22:08Now all we've got to do is to plate up, because any minute now

0:22:08 > 0:22:11our honoured guest that is Wally Webb will be here.

0:22:11 > 0:22:14- That's him.- Who?- The legend that is.

0:22:14 > 0:22:16Hello, Wally, Dave. Pleased to meet you.

0:22:16 > 0:22:19- Nice to meet you, Dave. - I'm Si, how are you?- All right, Si.

0:22:19 > 0:22:23- You're a Mod!- Yeah. - You've got a Lambretta!- Yeah.

0:22:23 > 0:22:25- That's pretty cool. - That's a '66, World Cup year.

0:22:25 > 0:22:28You're the only partridge that we know in Norwich,

0:22:28 > 0:22:29and we've cooked one.

0:22:29 > 0:22:30- Step this way.- OK!

0:22:30 > 0:22:33There it is, Wally, and the first festive feast.

0:22:33 > 0:22:35You've done this for me!

0:22:35 > 0:22:37We certainly have, Wally.

0:22:37 > 0:22:40- It's a well-stuffed partridge. - Very well presented, I might say.

0:22:40 > 0:22:43- Thank you, sir.- Pickled pear with fondant, carrots and peas.

0:22:43 > 0:22:45We'd like to know your verdict.

0:22:48 > 0:22:51- It's jolly.- Isn't it?

0:22:51 > 0:22:53It's a Christmas party in your gob!

0:22:57 > 0:23:00Thanks, guys. So from pickled pears to pickled pumpkin. Jose?

0:23:00 > 0:23:04- What are we doing?- We're going to do roast sea bass over potatoes.

0:23:04 > 0:23:09- Right.- Then you are going to help me to pickle some pumpkin.- Pumpkin, OK.

0:23:09 > 0:23:11And we are going to serve with cheese.

0:23:11 > 0:23:13OK. Some big strong flavours in this.

0:23:13 > 0:23:16It's winter, we need it.

0:23:16 > 0:23:19Anyway, I'm going to start.

0:23:19 > 0:23:21Is there any milk in it?

0:23:21 > 0:23:25Just a little bit but just for you, my darling.

0:23:25 > 0:23:28I know that you love it. It has to be done.

0:23:28 > 0:23:32You're roasting this fish on the bone, the whole thing on the bone.

0:23:32 > 0:23:35I think if you can, it's much better.

0:23:35 > 0:23:40It's fun, it's quicker too, and you can enjoy your friends.

0:23:40 > 0:23:46The thing I hate is me in the kitchen and everyone enjoying.

0:23:46 > 0:23:51- Everybody else having fun... - Like I say before, no way, Jose.

0:23:51 > 0:23:53Yes way, Jose.

0:23:53 > 0:23:57That's your punchline, isn't it?

0:23:57 > 0:24:00What's a typical Christmas in Spain for you, Jose?

0:24:00 > 0:24:02What do you end up doing for Christmas?

0:24:02 > 0:24:06I'm going to be spending time with Mama, she's going to be cooking.

0:24:06 > 0:24:08Because she's the boss.

0:24:08 > 0:24:12She's 83, but she is the one.

0:24:12 > 0:24:17"This is my kitchen. You can be a chef, but I'm the one here. Sorry."

0:24:17 > 0:24:23Bless her. I will help her quite a lot in the kitchen.

0:24:23 > 0:24:28What do you eat in Spain at Christmas? You eat a lot of fish?

0:24:28 > 0:24:29We love fish,

0:24:29 > 0:24:32and for us Christmas Eve is as important as Christmas Day.

0:24:32 > 0:24:35Normally it's quite a lot to start with. Jamon, jamon,

0:24:35 > 0:24:39prawns, I love black pudding.

0:24:39 > 0:24:43- All of those kinds of things and then partridge.- Nice.

0:24:43 > 0:24:46- I love partridge.- Do you eat a lot of game in Spain?

0:24:46 > 0:24:49We do a lot. In my area, it's amazing, Extremadura.

0:24:49 > 0:24:51It's so beautiful. Venison, wild boar.

0:24:51 > 0:24:54Everything there.

0:24:54 > 0:24:57And then partridge and then fish.

0:24:57 > 0:25:02Normally, like this. The whole one, or hake. That I love as well.

0:25:02 > 0:25:06The whole hake, like this,

0:25:06 > 0:25:08oh, mamma mia.

0:25:08 > 0:25:11I need to stop talking and do some cooking. Mamma mia.

0:25:11 > 0:25:15So this is the pickling vinegar. So equal quantities vinegar and water?

0:25:15 > 0:25:19- Yes.- Quite a lot of sugar and then picking spices.

0:25:19 > 0:25:21What's that? Coriander seed and chilli?

0:25:21 > 0:25:24Coriander seed and chilli. Anything that you have, really.

0:25:24 > 0:25:27Anything giving a lovely flavour to the pumpkin.

0:25:27 > 0:25:30OK, so the pumpkin is not actually getting cooked, it's just going to get sliced...

0:25:30 > 0:25:34Sliced finely, and then just when the liquid is very hot,

0:25:34 > 0:25:36just add on top and it's ready.

0:25:36 > 0:25:38Can you use any kind of pumpkin?

0:25:38 > 0:25:41- Say again.- Can you use any kind of pumpkin?

0:25:41 > 0:25:43This one is so lovely and meaty, look at that.

0:25:43 > 0:25:46It's telling me, "Bite me."

0:25:46 > 0:25:48It's telling you what?

0:25:48 > 0:25:51Bite me!

0:25:51 > 0:25:53Well, it's Christmas.

0:25:53 > 0:25:55It's Christmas.

0:25:55 > 0:25:57We can do a bit of biting.

0:25:57 > 0:25:58How's the song, it's looking...?

0:25:58 > 0:26:01It's beginning to look a lot like Christmas.

0:26:01 > 0:26:04# It's beginning to look a lot like Christmas

0:26:04 > 0:26:06# Every... #

0:26:06 > 0:26:08Did you see the look Matt just gave me?

0:26:08 > 0:26:10Please! We're British.

0:26:10 > 0:26:13"Please! We're British."

0:26:13 > 0:26:16What, no joy, thanks, we're British?

0:26:16 > 0:26:19- No.- We're allowed to be corny.

0:26:19 > 0:26:24I'm impressed with how fast he's done that pumpkin, sliced it.

0:26:24 > 0:26:26It takes me ages to cut a pumpkin up.

0:26:26 > 0:26:29Don't be so impressed, I might cut my hand off.

0:26:29 > 0:26:31Be really careful on those mandolins.

0:26:31 > 0:26:33Like this, like we have, and straight to the oven.

0:26:33 > 0:26:36And how long's that going to take?

0:26:36 > 0:26:40Say around 10-15 minutes, just part-cooked.

0:26:40 > 0:26:43And then, because this is TV...

0:26:45 > 0:26:48..we have something already prepared.

0:26:48 > 0:26:50The magic of television.

0:26:50 > 0:26:52Like that, and now we are going to take the fish,

0:26:52 > 0:26:57we are going to make some cuts like that.

0:26:59 > 0:27:01- OK.- One more.

0:27:01 > 0:27:03So how long do you cook the spuds for?

0:27:03 > 0:27:06- The potatoes? They'll be like 15 minutes. 15-20 minutes.- OK.

0:27:06 > 0:27:10- And then the fish goes on? - And the fish on like that.

0:27:10 > 0:27:15- And we are going to put some lemons inside.- OK.

0:27:15 > 0:27:19Nice. So this pumpkin, how long am I leaving it for?

0:27:19 > 0:27:22- Until it gets cold. - Until it goes cold, and then

0:27:22 > 0:27:24- it's ready to eat. - It's ready to eat.

0:27:24 > 0:27:27It's not something that you'd do up in advance?

0:27:27 > 0:27:29You can do it in advance

0:27:29 > 0:27:34and it's going to be as good as nice and warm. Both.

0:27:34 > 0:27:37- Some salt.- Very nice.

0:27:37 > 0:27:39That...

0:27:39 > 0:27:41just on top.

0:27:41 > 0:27:43- Like that.- What herbs have you got there, Jose?

0:27:43 > 0:27:48We have marjoram here. Oregano, marjoram. Beautiful.

0:27:48 > 0:27:51- I'm going to put some of this. - And a little bit of thyme.

0:27:51 > 0:27:53- You don't mind?- Go for it.

0:27:53 > 0:27:56- Lovely.- So this will go in my pickling vinegar, by the way?

0:27:56 > 0:27:58Yeah.

0:27:58 > 0:28:04It's still on time, no worries. Just like that.

0:28:04 > 0:28:07You need a bigger dish with that fish. It's a huge fish!

0:28:07 > 0:28:13It's not, darling. I can have this one easily myself.

0:28:13 > 0:28:14Really?!

0:28:14 > 0:28:19Oh, yeah. Nice bottle of white Rioja.

0:28:19 > 0:28:23- Oh!- You have the appetite of Neptune if you're eating that.

0:28:23 > 0:28:27- When the fish is ready, we can just assemble...- Relax.

0:28:27 > 0:28:30- Relax, have a glass of Cava. - That'd be good.

0:28:30 > 0:28:33- Glass of Fino.- Stop saying Cava, I really want it now.

0:28:33 > 0:28:36It's the way you say it. "Cava..."

0:28:36 > 0:28:39I was expecting a glass of Cava.

0:28:39 > 0:28:42Got my Cava pocket right here.

0:28:42 > 0:28:44- We've got walnuts here. - Walnuts, do you know what?

0:28:44 > 0:28:46I forgot the anchovies.

0:28:46 > 0:28:48It's all that talk of Cava,

0:28:48 > 0:28:50it's all that chatting about Cava.

0:28:50 > 0:28:53It never is too late.

0:28:53 > 0:28:55So they're going in with the potatoes?

0:28:55 > 0:28:58Yes, with the potatoes, and with a little bit of garlic.

0:28:58 > 0:29:01And look, just perfect.

0:29:01 > 0:29:06That is simple. Why? Life is too complicated.

0:29:06 > 0:29:10We forgot the anchovies... Anchovies in and that's it.

0:29:10 > 0:29:12It's all about to bring the flavours together.

0:29:12 > 0:29:15- It's not the army, it's cooking. - It's cooking.- Perfect.

0:29:15 > 0:29:17- And cooking is just love.- Yes!

0:29:17 > 0:29:21Well said. Not those foams and those things.

0:29:21 > 0:29:22Give him a hug!

0:29:24 > 0:29:28ALL: Awww!

0:29:28 > 0:29:29Let's get on with it.

0:29:29 > 0:29:32- Come on, it's Christmas! - Can we get Cava now?

0:29:32 > 0:29:35Where's the fish?

0:29:35 > 0:29:38The herbs are here, look at that. Something like this.

0:29:38 > 0:29:40- Lovely, lovely.- Lovely, lovely.

0:29:44 > 0:29:46- This is lovely.- Stunning.

0:29:46 > 0:29:49- Lovely idea.- Beautiful colours. - Pickle my pumpkins.

0:29:49 > 0:29:53This cheese is called requeson, and it just has full milk,

0:29:53 > 0:29:57boil it until it's hot and then lemon.

0:29:57 > 0:30:00Some pepper and that is it.

0:30:00 > 0:30:01Oh, my word.

0:30:01 > 0:30:05- Very nice.- You help me with that?

0:30:05 > 0:30:08Beauty, look at that!

0:30:08 > 0:30:11In the restaurant, you have to be a little bit more creative,

0:30:11 > 0:30:15and one thing, do you hate to see the eye of the fish?

0:30:15 > 0:30:16- No.- Yes.

0:30:16 > 0:30:20Last thing to do, put some on the top,

0:30:20 > 0:30:24and that eye gone.

0:30:24 > 0:30:27- Right, remind us what it is. - We have a gorgeous sea bass

0:30:27 > 0:30:29on the oven with some potatoes,

0:30:29 > 0:30:32anchovies and then pickled pumpkin

0:30:32 > 0:30:36- with rocket, curd cheese and walnut. - Beautiful.

0:30:41 > 0:30:43Right, you lot, let's get over there, let's dig in,

0:30:43 > 0:30:46taste of Christmas from Spain. Oh, my word.

0:30:46 > 0:30:47There's cutlery here.

0:30:47 > 0:30:49Looks fantastic.

0:30:49 > 0:30:50Cutlery here, where I keep my cutlery.

0:30:50 > 0:30:53Tricky anchovies.

0:30:53 > 0:30:56I'm going to try this pumpkin as well, it's amazing.

0:30:56 > 0:30:59- Festive fish.- What you're so brilliant at, Jose,

0:30:59 > 0:31:00is your sense of balance.

0:31:00 > 0:31:03All these wonderful ingredients, that is sumptuously good.

0:31:03 > 0:31:05- Delicious.- That's the way to eat,

0:31:05 > 0:31:09pull everything in the middle of the table.

0:31:09 > 0:31:11- Stunner. All happy?- Yeah.- Good.

0:31:11 > 0:31:13Well done.

0:31:13 > 0:31:16Now, no-one likes to see food go to waste, so here at Christmas Kitchen,

0:31:16 > 0:31:19we're going to be showing you what to do with your leftovers,

0:31:19 > 0:31:22and today, we're focusing on bread, and here's Mary Berry using

0:31:22 > 0:31:24some old bread and fish to feed a crowd. Ring any bells?

0:31:31 > 0:31:35First, a dish perfect for a frosty Christmas Eve.

0:31:39 > 0:31:42My mother used to make it and have it on standby

0:31:42 > 0:31:47when we arrived on Christmas Eve, and now I'm doing exactly the same.

0:31:47 > 0:31:48I've got half smoked haddock

0:31:48 > 0:31:51and half ordinary haddock.

0:31:51 > 0:31:52350g of each, and I'm just going

0:31:52 > 0:31:58to dice that up into reasonable sized pieces.

0:31:58 > 0:32:02So just about the amount that you would eat in one mouthful,

0:32:02 > 0:32:05and be wary for the odd bone,

0:32:05 > 0:32:06and that's it.

0:32:10 > 0:32:14To make the sauce for the fish pie, I like to use leeks.

0:32:14 > 0:32:19They're at their best in winter and add a perfect subtle flavour.

0:32:19 > 0:32:22You notice I don't do it as quickly as the chefs do.

0:32:24 > 0:32:27But I get there in the end.

0:32:27 > 0:32:31Fry them off in 50g of butter until they're nice and soft.

0:32:35 > 0:32:41Add 50g of flour and slowly whisk in 600ml of hot milk.

0:32:41 > 0:32:44And watch it getting thicker and thicker.

0:32:44 > 0:32:48Don't add all the milk at once.

0:32:48 > 0:32:50If the sauce is a little bit too thick,

0:32:50 > 0:32:53you can always add a little more milk.

0:32:53 > 0:32:55That's it, now I'm going to add

0:32:55 > 0:33:00salt and pepper.

0:33:00 > 0:33:03I like pepper. There we are.

0:33:03 > 0:33:05A bit extra.

0:33:05 > 0:33:08And then I'm going to put the juice of half a lemon.

0:33:08 > 0:33:09That just sharpens it up.

0:33:09 > 0:33:12In goes the dill. If you're not a lover of dill

0:33:12 > 0:33:14you could always put chopped parsley in.

0:33:14 > 0:33:17Then in goes the fish

0:33:17 > 0:33:20and the fish will cook in the hot sauce.

0:33:23 > 0:33:26The lovely smell of this fish, slightly smoky.

0:33:26 > 0:33:29Just makes me think of Christmas.

0:33:29 > 0:33:34Once the fish begins to turn white, it's ready for the baking dish.

0:33:34 > 0:33:35Why do I grease the dish?

0:33:35 > 0:33:38Because it makes it much easier to clean afterwards.

0:33:38 > 0:33:41And it's usually me that's washing it up.

0:33:43 > 0:33:46Doesn't that look good?

0:33:50 > 0:33:54And now to the hard-boiled eggs. Yes, I'm generous with the hard-boiled eggs.

0:33:54 > 0:33:56I think I've put more in than Mum does.

0:33:56 > 0:33:58And do you know, all my family love fish pie,

0:33:58 > 0:34:02but my husband, if I don't put lots of hard-boiled egg in,

0:34:02 > 0:34:04I'm in trouble.

0:34:04 > 0:34:08And now to the souffle topping.

0:34:09 > 0:34:11This is not only delicious,

0:34:11 > 0:34:14it's totally different and wonderfully crisp.

0:34:14 > 0:34:19Start by cutting five slices of stale bread into croutons.

0:34:19 > 0:34:23Then melt 75g of butter

0:34:23 > 0:34:27with the same amount of mature Cheddar cheese.

0:34:27 > 0:34:34Add 50g of cream cheese over a low heat.

0:34:34 > 0:34:39Lastly, whisk one egg white until light and frothy.

0:34:44 > 0:34:48And put the egg white in.

0:34:48 > 0:34:53That's the souffle topping. Here come the croutons.

0:34:53 > 0:34:55In they go.

0:34:58 > 0:35:02And don't tell people it's bread. Just say it's souffle.

0:35:02 > 0:35:04They'll think it's pretty grand.

0:35:10 > 0:35:13There it is, all ready for the oven.

0:35:13 > 0:35:17Bake at 150 fan for 25-30 minutes

0:35:17 > 0:35:20until it's crisp and golden.

0:35:20 > 0:35:24Mum didn't have a glass door. I can have a glance and see everything's all right.

0:35:29 > 0:35:31How about that then?

0:35:35 > 0:35:39Who wouldn't be tempted to eat this on arrival on Christmas Eve?

0:35:39 > 0:35:45All piping hot, crispy topping. They'll all be starving for this.

0:35:49 > 0:35:51Right, still to come,

0:35:51 > 0:35:53Olly's got his guide to the perfect festive cocktail.

0:35:53 > 0:35:54Today he's using gin,

0:35:54 > 0:35:57which has become the nation's favourite spirit this year.

0:35:57 > 0:36:00I am rather partial. Great British Baker Candice Brown

0:36:00 > 0:36:02will be whipping up a beautiful Christmas gift,

0:36:02 > 0:36:04chocolate orange shortbread.

0:36:04 > 0:36:07- Who doesn't love a home-made gift? - Everybody loves a home-made gift.

0:36:07 > 0:36:10And we'll be stepping back in time to find out what

0:36:10 > 0:36:13fabulously flamboyant Fanny Cradock would cook at Christmas.

0:36:13 > 0:36:17The oldies are always the best and this recipe is a real cracker, believe me.

0:36:17 > 0:36:20Now at this time of year, the shops are full of festive ingredients

0:36:20 > 0:36:23and foodie gifts, like panettone, chutney, marmalades,

0:36:23 > 0:36:24but when you get some as a gift,

0:36:24 > 0:36:26what do you actually do with them?

0:36:26 > 0:36:29To make sure you don't just leave it in the cupboard until July

0:36:29 > 0:36:30and then throw it out,

0:36:30 > 0:36:33we're going to give you some recipe suggestions for foodie gifts.

0:36:33 > 0:36:35Right, Andi, you're cooking today.

0:36:35 > 0:36:38So here is your foodie gift today. Cheese!

0:36:38 > 0:36:40Beautiful.

0:36:40 > 0:36:42Stilton cheese.

0:36:42 > 0:36:45Which you do get, so when you're not eating it

0:36:45 > 0:36:48- with a nice bottle of port.- With crackers. Do you know what? wait.

0:36:48 > 0:36:50First of all, I've got a little fact for you.

0:36:50 > 0:36:54Did you know that 70% of all Stilton sales happen in December?

0:36:54 > 0:36:55Amazing.

0:36:55 > 0:37:00And here's another amazing fact that made even Mary Berry flush.

0:37:00 > 0:37:02How would you put it on your pie at lunch?

0:37:02 > 0:37:05I just put it in the microwave.

0:37:05 > 0:37:09- And it melts. - This is advanced cooking, this is!

0:37:09 > 0:37:11I must say, you look really well on it.

0:37:11 > 0:37:13I know, what do they call it, aphrodisiac?

0:37:13 > 0:37:17I won't go into that detail but thank you very much.

0:37:19 > 0:37:22Poor Mary. Didn't know where to go with that one.

0:37:22 > 0:37:24Right, so...

0:37:26 > 0:37:29I am going to be turning this into a turmeric-roasted cauliflower...

0:37:29 > 0:37:33- Nice.- ..with Stilton cream and deep-fried cauliflower leaves.

0:37:33 > 0:37:34Great, OK, what can I do?

0:37:34 > 0:37:36First of all, cut me off a piece of that

0:37:36 > 0:37:39and then I'm going to get you to make a turmeric paste.

0:37:39 > 0:37:42I think... A little bit more, it's Christmas.

0:37:42 > 0:37:45This is a brilliant... Do you know about this?

0:37:45 > 0:37:47I'm sure you know about this, a brilliant peeling trick.

0:37:47 > 0:37:49Have you guys seen this?

0:37:49 > 0:37:51When you're trying to peel turmeric or ginger,

0:37:51 > 0:37:55you get the big knife - little spoon and it just comes off.

0:37:55 > 0:37:59So, so easy, it's beautiful. I think we need about half of that.

0:37:59 > 0:38:03- OK.- Put that in there with some rapeseed oil, I think.

0:38:03 > 0:38:07This cauliflower here has been steamed

0:38:07 > 0:38:09for about eight or 10 minutes.

0:38:09 > 0:38:14You definitely don't need to have a fancy steamer, kitchen gadget thing.

0:38:14 > 0:38:16You can just do it over a pot of water with a colander and tinfoil.

0:38:16 > 0:38:18Just steam it through for 8-10 minutes,

0:38:18 > 0:38:20until it's a little bit tender,

0:38:20 > 0:38:24so you can see the knife goes into it really easily.

0:38:24 > 0:38:27- What have you got there? - Is that half, is that enough?

0:38:27 > 0:38:29That's about right, that's absolutely fine,

0:38:29 > 0:38:33and then squeeze that roast garlic in, I love roast garlic.

0:38:36 > 0:38:39Seriously! Every time, I get really excited about it,

0:38:39 > 0:38:41it's slightly weird of me.

0:38:41 > 0:38:43And then were going to whack a bunch of the rapeseed oil in.

0:38:43 > 0:38:46- Look at that.- Could you do this with regular turmeric?

0:38:46 > 0:38:49You definitely can do it with regular turmeric,

0:38:49 > 0:38:52I just love the fresh stuff because it's exciting.

0:38:52 > 0:38:53- Look at that.- Beautiful colours.

0:38:53 > 0:38:56- It does like to stain everything. - It does stain everything.

0:38:56 > 0:38:59There are some little gloves. I generally hardly ever bother

0:38:59 > 0:39:04to use them but do use them because your hands will go orange.

0:39:04 > 0:39:07- People paint walls with it. - Do they?

0:39:07 > 0:39:10Yeah, yeah. They use it as paint. In India they use it as paint.

0:39:10 > 0:39:13- Really?- Because it's a stain, it's a proper stain.

0:39:13 > 0:39:15They use it on hen nights as well.

0:39:15 > 0:39:17They rub it all over your skin to make your skin glow

0:39:17 > 0:39:20except it's like a really bad yellow tan.

0:39:20 > 0:39:22They do that in Essex as well.

0:39:24 > 0:39:26That's perfect. Let's get that out of there.

0:39:26 > 0:39:30And then pour that onto this cauliflower that we have pre-steamed over here.

0:39:30 > 0:39:34- OK.- You're quite obedient, aren't you?

0:39:34 > 0:39:36So is the steaming necessary?

0:39:36 > 0:39:39The steaming is necessary because you want to make sure it's properly tender.

0:39:39 > 0:39:42There's a lot of different recipes right now

0:39:42 > 0:39:46with whole roasted cauliflower, and I've been served quite a lot

0:39:46 > 0:39:50of still-hard-in-the-middle cauliflower, so I steam it

0:39:50 > 0:39:52just so it's really tender and delicious.

0:39:52 > 0:39:55Really simple like that. Let's put a little salt on there.

0:39:55 > 0:39:58- Just season it up.- This recipe is not good for your love life

0:39:58 > 0:40:00with the roasted garlic and the turmeric.

0:40:00 > 0:40:03Very good for your health, however.

0:40:03 > 0:40:04This is going to go into the oven.

0:40:04 > 0:40:06Get this one out.

0:40:06 > 0:40:09Could you start making the batter for me, Matt?

0:40:09 > 0:40:10Of course.

0:40:10 > 0:40:14You've got cornflour, wheat flour, and you've got fizzy water

0:40:14 > 0:40:19and a little bit of vinegar, and all of that goes into the batter.

0:40:19 > 0:40:25The vinegar makes the batter have a nice little crack to it.

0:40:25 > 0:40:30It gives you a nice crisp batter at the end.

0:40:30 > 0:40:34Taking the peel off of that Stilton a little bit, actually,

0:40:34 > 0:40:36and straight into this pan.

0:40:36 > 0:40:38We're going to just melt these things down here,

0:40:38 > 0:40:42so that's soya cream and dairy cream,

0:40:42 > 0:40:45and I use both because I find that with just dairy cream

0:40:45 > 0:40:48- it's a bit heavy.- Really? - It can be a little bit too rich.

0:40:48 > 0:40:50Obviously, if you want to just use normal cream...

0:40:50 > 0:40:52I don't think I've ever tried soya cream.

0:40:52 > 0:40:53I just think it's a little bit...

0:40:53 > 0:40:57I like the contrast when you use both creams, but really you don't,

0:40:57 > 0:40:59that's a little quirk of mine.

0:40:59 > 0:41:02But it behaves in exactly the same way.

0:41:02 > 0:41:05Behaves in exactly the same way. It doesn't thicken.

0:41:05 > 0:41:07It's not like double cream, it's like single cream.

0:41:07 > 0:41:09Shall I throw these in now?

0:41:09 > 0:41:12Why don't you start that? I'm just going to turn this up.

0:41:12 > 0:41:15Get this melted off. There we go.

0:41:15 > 0:41:18Andi, what's on the menu for you at Christmas time?

0:41:18 > 0:41:21I'm very into goose. I love goose, I love duck.

0:41:21 > 0:41:24I do goose and then we have prunes soaked in Armagnac.

0:41:24 > 0:41:26- Come on!- Hello!

0:41:26 > 0:41:28Little detonations of deliciousness.

0:41:28 > 0:41:31And with spinach, roast potatoes,

0:41:31 > 0:41:34I also have to do... My family, there's a lot of us.

0:41:34 > 0:41:37We sort of combine two families every year, there's a lot of us,

0:41:37 > 0:41:43so we will do a ham, there'll be a goose, beef, a whole fish.

0:41:43 > 0:41:46There's a vegan there, there'll be all sorts of other things happening.

0:41:46 > 0:41:49- We cater for everybody.- Quite right.

0:41:49 > 0:41:54You just pour this over the top, comme ca.

0:41:54 > 0:41:56Like that.

0:41:56 > 0:42:00- This is like the best batter in the world.- Isn't it fun batter?

0:42:00 > 0:42:03- It's fun.- It's fun and it's very good.

0:42:03 > 0:42:08When things work, it's fun. We slip this back into the oven.

0:42:08 > 0:42:10So how long is it going back in for?

0:42:10 > 0:42:14Back in, probably about I would say 20 minutes, really,

0:42:14 > 0:42:18because you want it bubbling and brown and deeply sexy,

0:42:18 > 0:42:20like that, basically.

0:42:20 > 0:42:24When that's happened, you know it's long enough.

0:42:24 > 0:42:27It should take about 20 minutes, something along those lines.

0:42:27 > 0:42:32- Righto.- This is coming back over here with me.- Nice.- It looks great.

0:42:32 > 0:42:35This is one of the things from the restaurant,

0:42:35 > 0:42:38because I've got quite a lot of friends who don't eat meat

0:42:38 > 0:42:43and they get so bored of aubergine and tomato stack,

0:42:43 > 0:42:45another risotto.

0:42:45 > 0:42:50"Do you want an omelette?" "Not really! Just had 500."

0:42:50 > 0:42:53We try to come up with as many adventurous things as we can,

0:42:53 > 0:42:55this is one of them.

0:42:55 > 0:43:02We take the whole cauliflower off onto the plate.

0:43:02 > 0:43:06Then pour the rest of that sauce over there. Thank you.

0:43:06 > 0:43:09- Nice.- Little bit left in the pan.

0:43:09 > 0:43:11Where are these going? Just around?

0:43:11 > 0:43:15- It's also a very nice... - That looks slimming(!)

0:43:15 > 0:43:19It's really good! Really good for the diet.

0:43:19 > 0:43:22This is a toasted sourdough bread and walnut crumb,

0:43:22 > 0:43:25just whizzed up. Toasted bread.

0:43:25 > 0:43:28It goes on the top. Just for some extra texture.

0:43:28 > 0:43:32The nuttiness works very well with the cauliflower, I think.

0:43:32 > 0:43:34I could sit down and have a pile of those.

0:43:34 > 0:43:37A pile of those, nice fizzy...

0:43:37 > 0:43:39More Cava!

0:43:39 > 0:43:42- And there we have it.- Beautiful. Remind us what that is.

0:43:42 > 0:43:45That is a whole turmeric-roasted cauliflower

0:43:45 > 0:43:48with a Stilton cream and crispy tempura leafs.

0:43:48 > 0:43:50- Delicious.- Wow.

0:43:53 > 0:43:56OK, it's time. Everybody dig in.

0:43:56 > 0:43:59Are you ready for a big cauliflower?

0:43:59 > 0:44:01Very great cauliflower.

0:44:01 > 0:44:04See what you think about that.

0:44:04 > 0:44:06I really like the idea of using the leaves

0:44:06 > 0:44:09because you just normally cut them off and throw them away.

0:44:09 > 0:44:11- It's using all of it.- Absolutely.

0:44:11 > 0:44:13People talk about nose to tail eating,

0:44:13 > 0:44:16I think you should use the whole vegetable if you can.

0:44:16 > 0:44:18It's a great idea.

0:44:18 > 0:44:20Oh, my word. That is beautiful.

0:44:20 > 0:44:23That is delicious. I love those leaves.

0:44:23 > 0:44:28Candice, in just a minute, you're going to be cooking for us,

0:44:28 > 0:44:30you're going to be showing us how to make these? Is that right?

0:44:30 > 0:44:33I am, yes. My little home-made biscuits,

0:44:33 > 0:44:34a little gift for you, Matt.

0:44:34 > 0:44:36Have you got any interesting Christmas stories?

0:44:36 > 0:44:41My first Christmas in England, in our little flat,

0:44:41 > 0:44:43I used to live in Sutton, and we had this table and I said,

0:44:43 > 0:44:46"Great, it's one of those extending tables and we laid it all out."

0:44:46 > 0:44:50A couple of extra friends came over, my husband is like,

0:44:50 > 0:44:53"I'll extend the table." I went, "Not with the stuff on it?"

0:44:53 > 0:44:55He went, "No, it's fine, it's fine." "No, please, no!"

0:44:55 > 0:44:57You know what happened.

0:44:57 > 0:45:01The entire thing down. First-ever Christmas here. I was in tears!

0:45:03 > 0:45:06It was our perfect Christmas! Thanks for reminding me!

0:45:08 > 0:45:11- Are you still together?- Yes. - There we go. Happy ending.

0:45:11 > 0:45:15Anyway, here's some other famous faces with their Christmas memories.

0:45:15 > 0:45:19The parish council always had a massive knees-up on Christmas Eve

0:45:19 > 0:45:22and I remember my parents had gone off to the knees-up

0:45:22 > 0:45:24and, then they'd come out.

0:45:24 > 0:45:25You know how, sometimes,

0:45:25 > 0:45:28your parents have to help Father Christmas,

0:45:28 > 0:45:29just advising him on which present?

0:45:29 > 0:45:32Sometimes they have to just advise because he's not got a good memory.

0:45:32 > 0:45:36On this occasion, they were no help at all.

0:45:36 > 0:45:39So, I remember, on Christmas morning, we were all pulling things out of stockings

0:45:39 > 0:45:42that weren't... I don't think, were necessarily intended for us.

0:45:42 > 0:45:44So, we had a bit of a swap shop afterwards.

0:45:44 > 0:45:48Funky, anything you look forward to at Christmas?

0:45:48 > 0:45:50Please don't use me as a stocking this year.

0:45:50 > 0:45:53Best Christmas present I ever got was when I was eight years old

0:45:53 > 0:45:55and was given a wonderful book

0:45:55 > 0:45:58called The Movie Treasury Of Horror Movies.

0:45:58 > 0:45:59By Alan Frank.

0:45:59 > 0:46:01Great big, glossy book,

0:46:01 > 0:46:03full of colour photos of all my favourite horror films.

0:46:03 > 0:46:07It's the only time I remember not opening the other presents.

0:46:07 > 0:46:10I just sat there and devoured this book.

0:46:10 > 0:46:11Best Christmas I ever had.

0:46:11 > 0:46:14Nothing looks more thoughtful than a home-made gift

0:46:14 > 0:46:18so we're giving daily festive food gift ideas.

0:46:18 > 0:46:20And, of course, who better to make this than someone from the

0:46:20 > 0:46:24biggest baking show in the world, The Great British Bake Off.

0:46:24 > 0:46:26Today, were joined by the current champion Candice.

0:46:26 > 0:46:28Candice, what are we making?

0:46:28 > 0:46:30Today, we are going to make

0:46:30 > 0:46:33- a chocolate, orange, and cardamom shortbread.- Nice! Nice!

0:46:33 > 0:46:36- Whoa!- Indeed. Anyway. OK.

0:46:36 > 0:46:37So, shall I smash these up for you?

0:46:37 > 0:46:40Yes. Smash those up. Get the seeds out

0:46:40 > 0:46:43- and then grind them down in the pestle and mortar.- OK.

0:46:43 > 0:46:46Then, what I'm going to do is zest you some orange.

0:46:46 > 0:46:48I really, really love using these things.

0:46:48 > 0:46:51Because I'm not fearful that I'm going to grate my knuckle, at all.

0:46:51 > 0:46:53Microplanes. Good, aren't they? Do you know where they came from?

0:46:53 > 0:46:56- Shall I give you a little fun fact? - Yeah. Go for it.

0:46:56 > 0:46:58They were medical, originally. Did you know that? Yeah.

0:46:58 > 0:47:00They were used for grinding down bones.

0:47:00 > 0:47:02- No!- Yeah. Yeah. Top fact, there!

0:47:02 > 0:47:06- Ooh, lovely! Yeah. - Keep it light and Christmassy!

0:47:06 > 0:47:10- Yeah!- Very heart-warming. - I'll use it in my next recipe.

0:47:10 > 0:47:13- Yeah!- Ground-bone shortbread.

0:47:13 > 0:47:14Erm...

0:47:14 > 0:47:16LAUGHTER

0:47:17 > 0:47:21What I like to do is, with the orange zest,

0:47:21 > 0:47:25so put that in with the cardamom and then I like to add the sugar in

0:47:25 > 0:47:29and give it a good bash down together.

0:47:29 > 0:47:31Because then you get all the oils out of the zest

0:47:31 > 0:47:34and it just brings out the flavour a lot more.

0:47:34 > 0:47:37Is it, if I'm grinding this orange down to its oils,

0:47:37 > 0:47:39is it a danger that it could get quite greasy?

0:47:39 > 0:47:42Do you compensate with the amount of butter?

0:47:42 > 0:47:46Yeah. Yeah. Compensate, sort of, with the butter and the flour.

0:47:46 > 0:47:47So it doesn't fall down to a paste.

0:47:47 > 0:47:51- Right.- It just infuses the sugar.- OK. Nice.

0:47:51 > 0:47:53So how has your life changed, then?

0:47:53 > 0:47:56Beyond recognition, presumably, since winning Bake Off.

0:47:56 > 0:48:01People seem to know my name at the minute and stop me for a chat,

0:48:01 > 0:48:03which is always quite nice.

0:48:03 > 0:48:04More than I get.

0:48:05 > 0:48:08But, no, they've been really, really lovely.

0:48:08 > 0:48:10- Everyone's been really, really lovely.- It was huge.

0:48:10 > 0:48:14How many millions of viewers? 14 million, or something, watched the final.

0:48:14 > 0:48:17Well, the final, consolidated was about 16 millions.

0:48:17 > 0:48:22- Wow!- So, yeah...- Imagine getting those figures, Olly.

0:48:22 > 0:48:23We can but dream.

0:48:23 > 0:48:26It is Christmas, maybe it will be my Christmas wish come true.

0:48:26 > 0:48:28Candice, don't you have that odd thing...?

0:48:28 > 0:48:31I mean, when I saw you today I forgot I didn't actually know you.

0:48:31 > 0:48:33I was, like, "Oh hi!" Like you're my old mate.

0:48:33 > 0:48:35And then I realised you're Candice from Bake Off.

0:48:35 > 0:48:36Isn't that slightly odd?

0:48:36 > 0:48:40It is. And I do to have to take a second and think, "Do I know you?"

0:48:40 > 0:48:43- And then I'm like, OK. - "OK. No, I don't."

0:48:43 > 0:48:45But people, kind of, they had 10 weeks with you, or with us.

0:48:45 > 0:48:48- So they, kind of, do feel like they know you.- We sort of do know you.

0:48:48 > 0:48:49Which is really, really nice.

0:48:49 > 0:48:51That's possibly the beauty of Bake Off, isn't it?

0:48:51 > 0:48:53Everyone's so lovely. Yeah.

0:48:53 > 0:48:56- You become so invested in all the contestants.- Yes!- Yes!

0:48:56 > 0:49:00I can't believe how obsessed I get.

0:49:00 > 0:49:03I think it was so, sort of, ingrained into us.

0:49:03 > 0:49:04"Don't tell anyone."

0:49:04 > 0:49:05That it just... We just become...

0:49:05 > 0:49:07Well, I was, like, thinking,

0:49:07 > 0:49:09"Oh, my God, if I say anything, someone's going to see

0:49:09 > 0:49:12"and take me down with a cupcake," or something like that.

0:49:12 > 0:49:17- With a cupcake?- "Yeah, she's mentioning Bake Off! Stop that."

0:49:17 > 0:49:21But, no, it became more weird when we were allowed to say something.

0:49:21 > 0:49:25So, I had quite a nice moment after the final was aired

0:49:25 > 0:49:28and about midnight and we were sat in the hotel,

0:49:28 > 0:49:31just having a drink and someone went, "I really hope you win."

0:49:31 > 0:49:35- And I went, "Oh, thanks!" "Oh, I did! I did!"- Oh, really?

0:49:35 > 0:49:39- Did you do a little dance as well? - I did. Like, when I won!

0:49:39 > 0:49:44My feet going. I get all excited. So, yeah, really, really lovely.

0:49:44 > 0:49:47- Really lovely moment. - Right, so, in here we've got, what?

0:49:47 > 0:49:49- Butter, sugar... - Yeah. Butter and sugar.

0:49:49 > 0:49:51I like to use a mix of golden caster sugar

0:49:51 > 0:49:52and a bit of brown sugar

0:49:52 > 0:49:55because I just like the caramel that you get with it.

0:49:57 > 0:49:59So try and make sure the butter is nice and soft

0:49:59 > 0:50:01because, otherwise, you could be here forever.

0:50:01 > 0:50:04Obviously, if you've got big, strong muscles,

0:50:04 > 0:50:06then you could do it all by hand.

0:50:06 > 0:50:10I'm not feeling too strong, at the moment. So, yeah.

0:50:10 > 0:50:13Then, just in here, just to get it started,

0:50:13 > 0:50:15just going to add the flour.

0:50:16 > 0:50:20And start to bring it together.

0:50:20 > 0:50:23And then finish it off with hands.

0:50:23 > 0:50:25The danger is overworking it in the machine.

0:50:25 > 0:50:28But if you just, sort of, start bringing it together,

0:50:28 > 0:50:29just speeds up the process,

0:50:29 > 0:50:32or old-fashioned way, wooden spoon and hands. Perfect.

0:50:32 > 0:50:35What happens if you overwork it, Candice?

0:50:35 > 0:50:40- You, kind of, lose the crumbliness of the biscuit.- It goes all pasty?

0:50:40 > 0:50:43Yeah, that good texture that shortbread should be.

0:50:43 > 0:50:46I left last night. I thought, I'll get down here the night before.

0:50:46 > 0:50:49It means I can chill and get my head in gear, and everything like that,

0:50:49 > 0:50:52so I had my suitcase and my two bags,

0:50:52 > 0:50:56and some biscuits, and some dough, and everything.

0:50:56 > 0:50:59- Well, me...- You travel light, then? - Yeah, yeah, yeah. Always.

0:50:59 > 0:51:04Me plus my, erm, boyfriend and the pug, getting dragged,

0:51:04 > 0:51:09like, running up the stairs in the station. Very dangerous.

0:51:09 > 0:51:12- Suitcase gets launched on, biscuits got broken,...- Aww!

0:51:12 > 0:51:15..rather warm,

0:51:15 > 0:51:19quite hot, bit flustered, people going, "Are you all right, Candice?"

0:51:19 > 0:51:21I'm going, "Yeah! Yeah! Yeah, brilliant."

0:51:21 > 0:51:23LAUGHTER

0:51:23 > 0:51:25That's when you don't want people to know who you are.

0:51:25 > 0:51:28Yeah. So I lost a few of my biscuits.

0:51:28 > 0:51:32My nephew was using the cutters to cut out blue Play-Doh last night.

0:51:32 > 0:51:36So, yeah! Of course, it all went swimmingly.

0:51:36 > 0:51:38I like to do two types.

0:51:38 > 0:51:39This is the basis of the dough.

0:51:39 > 0:51:43Use sugar, butter, flour, orange, and cardamom.

0:51:43 > 0:51:46Keep one to the side

0:51:46 > 0:51:48and then toasted almonds,

0:51:48 > 0:51:51I've just been told that you can actually buy these ready toasted.

0:51:51 > 0:51:54- Do you want to use this? - We will use that. Yeah.

0:51:54 > 0:51:56And we will use those to roll out, just to save time

0:51:56 > 0:51:58but, for one half, keep it plain,

0:51:58 > 0:52:01the other half add in toasted almonds,

0:52:01 > 0:52:02chopped chocolate,

0:52:02 > 0:52:04and you get your two different doses.

0:52:04 > 0:52:08- Same ingredients but just different textures.- Nice. Variation.

0:52:08 > 0:52:11Candice, you must have met quite a few people

0:52:11 > 0:52:13since you won the Bake Off.

0:52:13 > 0:52:15Who's been the most exciting person, for you, that you've met?

0:52:15 > 0:52:17Apart from, obviously, Matt.

0:52:17 > 0:52:19- Well, yeah. - I knew he was going to do that!

0:52:19 > 0:52:22- I knew you were going to do it! Of course!- Am I that predictable?

0:52:22 > 0:52:24No, you're just... Well, you are!

0:52:24 > 0:52:26Keep your temper!

0:52:26 > 0:52:27Erm, yeah.

0:52:27 > 0:52:30I mean, just after the final had the opportunity to go to

0:52:30 > 0:52:33Pride Of Britain, which was absolutely amazing.

0:52:33 > 0:52:36I felt really humbled by that.

0:52:36 > 0:52:40But I got to meet Geri and Emma from the Spice Girls onstage.

0:52:40 > 0:52:42No! Really?

0:52:42 > 0:52:45I was, like, full-on love for the Spice Girls.

0:52:45 > 0:52:48I'd be quite excited about that, as well, to be honest.

0:52:48 > 0:52:50I was very, very excited.

0:52:50 > 0:52:53I think shortbread should be quite thick.

0:52:55 > 0:52:59Not too thin so you lose, sort of, all that good texture.

0:52:59 > 0:53:03- Overall, it was a great experience, was it?- It was incredible.

0:53:03 > 0:53:05How did you get on with those two though? Mary and Paul?

0:53:05 > 0:53:08Yeah. They are brilliant. Their knowledge is brilliant.

0:53:08 > 0:53:10I want to learn all the time,

0:53:10 > 0:53:12so if I did something wrong or something wasn't right,

0:53:12 > 0:53:16I wanted to know what it was that hadn't gone right.

0:53:16 > 0:53:18I mean, sometimes, there was no answer.

0:53:18 > 0:53:21You won Star Baker three times.

0:53:21 > 0:53:22Yeah, I did.

0:53:22 > 0:53:25- I'm not sure how that happened. - Pretty amazing.

0:53:25 > 0:53:28- Yeah, really, really good feeling. - Did you get a hat, or anything?

0:53:28 > 0:53:30- Did they give you anything for being Star Baker?- No.

0:53:30 > 0:53:34- Just the... You know... - Would like a little heart.

0:53:34 > 0:53:39- I'd love the hat.- And the scarf, you know.- Lovely little hart.

0:53:40 > 0:53:43These are in for about 12-15 minutes.

0:53:43 > 0:53:45Keep an eye on them because they are funny shapes.

0:53:45 > 0:53:49They do, kind of, go around the edges. But that, I think, is good.

0:53:49 > 0:53:53- OK.- So, we're going to do some dipping.- Out of the oven? Just dip.

0:53:53 > 0:53:57And two types, the ones that have already got the chocolate and the almonds in.

0:53:57 > 0:54:00Quite nice. Sprinkling of icing sugar on those, if you want.

0:54:00 > 0:54:02Or dip.

0:54:02 > 0:54:07- OK.- That extra...- When did you start baking? Were you very young?

0:54:07 > 0:54:11I used to watch my nan bake all the time.

0:54:11 > 0:54:12She was an amazing baker.

0:54:12 > 0:54:16So, I used to watch her and just, kind of, probably,

0:54:16 > 0:54:19be more of a hindrance but I loved, sort of,

0:54:19 > 0:54:22learning and understanding what she was doing and why she was doing it.

0:54:22 > 0:54:25It, kind of, just went from there, really.

0:54:25 > 0:54:26So, with the melted chocolate,

0:54:26 > 0:54:29I've used a chocolate that's got little bits of orange in

0:54:29 > 0:54:31and little bits of almonds in. That's quite nice.

0:54:31 > 0:54:34You get loads of different flavoured chocolates,

0:54:34 > 0:54:35like your salt and your chilli.

0:54:35 > 0:54:37You can just change up the flavours, really.

0:54:37 > 0:54:41And then just sprinkle on some more toasted flaked almonds.

0:54:41 > 0:54:44- Just makes it a bit nice and pretty. - And then we are good to go?

0:54:44 > 0:54:46- We are good to go.- OK.

0:54:46 > 0:54:49So, ideally, chill them down for a while.

0:54:49 > 0:54:50Yeah. Cold room.

0:54:50 > 0:54:53Fridge for 10 minutes.

0:54:53 > 0:54:57- But...- Very nice. - Hot melted chocolate.

0:54:57 > 0:54:59Candice, remind us what these are.

0:54:59 > 0:55:02These are my chocolate, orange, and cardamom shortbread biscuits.

0:55:02 > 0:55:04Beautiful.

0:55:06 > 0:55:08Magical little biscuits. Right.

0:55:08 > 0:55:10- Let's go over and see what these guys think? There you go.- Yum!

0:55:10 > 0:55:14As you know, Andi, I'm partial to a home-made gift.

0:55:14 > 0:55:16Why don't you try those?

0:55:16 > 0:55:18I'd be very happy to receive those.

0:55:18 > 0:55:20And not complain and be miserable?

0:55:22 > 0:55:26- How are they? - Really quite superb.

0:55:26 > 0:55:29- Just need, maybe, some Cava. - A glass of sparkling Moscato.

0:55:29 > 0:55:32- That's what you need.- Orange is lovely.- Good old Asti with that.

0:55:32 > 0:55:33Do your job, Olly. Do your job.

0:55:33 > 0:55:36As a chef, I ask often what my top tips are

0:55:36 > 0:55:38for creating the perfect food at Christmas

0:55:38 > 0:55:40but I don't do the cooking at Christmas.

0:55:40 > 0:55:42My wife does. Or we go to a nice hotel.

0:55:42 > 0:55:45So here's some advice from some of my chef friends instead.

0:55:47 > 0:55:49Christmas is all about sharing and when I say sharing,

0:55:49 > 0:55:51I mean sharing the cooking, as well.

0:55:51 > 0:55:54It's very important that everyone joins in and really enjoys it.

0:55:54 > 0:55:57You don't want to be slaving over a hot stove all the time.

0:55:57 > 0:55:59Let everyone join in and make something together.

0:55:59 > 0:56:03If you have a goose or turkey, cook the day before. Meat day.

0:56:03 > 0:56:06So, let them rest. Also, all the trimmings.

0:56:06 > 0:56:08Everything goes. Then, the day after,

0:56:08 > 0:56:11you just sit it on the table and warm it up, everything

0:56:11 > 0:56:12and you really enjoyed it.

0:56:12 > 0:56:14So, when you think about Christmas,

0:56:14 > 0:56:16there's loads of roasting to do, in terms of vegetables,

0:56:16 > 0:56:18so what you can do with them,

0:56:18 > 0:56:20you can blanch them, even a couple of days before

0:56:20 > 0:56:23and keep them in the fridge and, then, roasting is just a doddle.

0:56:23 > 0:56:26You just throw it in, and it's ready within about 20 minutes,

0:56:26 > 0:56:28if you're pan is hot and the oil is hot.

0:56:28 > 0:56:31Best thing to do is, don't plate it up. I go the Waltons style.

0:56:31 > 0:56:33I lay it all there in the centre of the table

0:56:33 > 0:56:35and just let people muck in and help themselves.

0:56:35 > 0:56:38Let's face it, Christmas isn't just about the food.

0:56:38 > 0:56:40It's also about the drink.

0:56:40 > 0:56:42So, in this series, we'll be bringing you

0:56:42 > 0:56:45the spirit of Christmas with three new cocktail recipes every day.

0:56:45 > 0:56:47Olly, what are they based around today?

0:56:47 > 0:56:49Well, today, they are based around gin.

0:56:49 > 0:56:51A lot of people love their whisky at Christmas time

0:56:51 > 0:56:54but gin is just on fire at the moment. People are loving it.

0:56:54 > 0:56:57It's said that gin is going to hit over £1 billion worth of sales, this year.

0:56:57 > 0:57:01- A billion?- A billion. That's just with you both. That's it.

0:57:01 > 0:57:03- I do like gin.- It's great, isn't it?

0:57:03 > 0:57:06I just think, you know, gin has become so fascinating

0:57:06 > 0:57:08with all the different botanicals that go into it.

0:57:08 > 0:57:10This particular one is made of grapes.

0:57:10 > 0:57:11So, the base for it, they distil it

0:57:11 > 0:57:13and then they have all sorts of herbs,

0:57:13 > 0:57:15they make them all a bit different.

0:57:15 > 0:57:17- You can make the most amazing cocktails.- Right. Let's make some.

0:57:17 > 0:57:20Well, look. We could do some measuring but it's Christmas.

0:57:20 > 0:57:22So, I think, first of all, we get our gin and we splash it

0:57:22 > 0:57:25into our cocktail shaker, just with a bit of ice there.

0:57:25 > 0:57:28- I like your measures.- I'm just squeezing a little bit of lime.

0:57:28 > 0:57:30This, by the way, is called the Narnia 75.

0:57:30 > 0:57:32It's based on the French 75,

0:57:32 > 0:57:34which is gin, lemon juice, and sugar.

0:57:34 > 0:57:37I'm just going to use lime juice because, actually, I think,

0:57:37 > 0:57:39lime works better with gin across-the-board.

0:57:39 > 0:57:42You know, I'm not going to disparage the whole putting in the lemon...

0:57:42 > 0:57:44Grinning idiotically because you said Narnia,

0:57:44 > 0:57:46- so now it feels really magical! - I know. It's great.

0:57:46 > 0:57:48- Ooh! Narnia! - Reminds you of Mr Tumnus.

0:57:48 > 0:57:51You give it a bit of a shake.

0:57:51 > 0:57:53I like how you do it.

0:57:53 > 0:57:55Always point the thing away. Just twist that out.

0:57:55 > 0:57:58We're going to strain it into a champagne flute

0:57:58 > 0:58:02and what I'm going to do is then top it up with some champagne.

0:58:02 > 0:58:05- It's part of who we are. We love cocktails.- Drink!- Yes!

0:58:05 > 0:58:07The backbone of society.

0:58:07 > 0:58:10Andi, that's for you. I've even got you little nametags.

0:58:10 > 0:58:15- We've got our Narnia 75.- I've got a name.- Yeah!- I'm such a sucker.

0:58:15 > 0:58:17Narnia. I've got my own name on it.

0:58:17 > 0:58:19- It's got to be done.- I like this. - Give it a swirl.

0:58:19 > 0:58:21- Cheers.- Cheers.- Cheers.

0:58:21 > 0:58:25Gin, lime juice, sugar, all muddled up and then a bit of fizz.

0:58:25 > 0:58:29- That's lovely.- Candice, have you tasted this?- Yeah, go on, try that.

0:58:29 > 0:58:32I like that. I'm not a massive fan of cocktails, actually.

0:58:32 > 0:58:35I think they get muddled and confused. That's nice, though.

0:58:35 > 0:58:36I'm like him. A lot of the time

0:58:36 > 0:58:38they're badly made and they're too sweet

0:58:38 > 0:58:39and it's all a horrible mess.

0:58:39 > 0:58:41I think, with cocktails, it's all about balance.

0:58:41 > 0:58:44So, we're going to do next, we're going to have Santa's Little Helper.

0:58:44 > 0:58:47So, this is all about the, kind of, fruits of Christmas.

0:58:47 > 0:58:51I'm going to put some cranberries into my little cocktail mixer, there.

0:58:51 > 0:58:52I'm going to put him in.

0:58:52 > 0:58:55I'm going to use rosemary, as well.

0:58:55 > 0:58:58And then I'm going to add in there, where's my syrup gone?

0:58:58 > 0:59:03- It could be quite strong but just the right amount again.- Exactly.

0:59:03 > 0:59:05- It's all about that sense of balance.- What's that?

0:59:05 > 0:59:08That, there, if I can just have a look at the little things.

0:59:08 > 0:59:10Do you know what, it is maple syrup. I was wondering, but it is.

0:59:10 > 0:59:12You are right. So, this is entirely about Christmas.

0:59:12 > 0:59:15I'm just going to squish down, maple syrup, rosemary,

0:59:15 > 0:59:17- and cranberry.- OK.

0:59:17 > 0:59:20And I'm also going to add in there some sweet vermouth.

0:59:20 > 0:59:21Which is Italian.

0:59:21 > 0:59:24Basically, it's an aromatised red wine.

0:59:24 > 0:59:26It has sweetness and, at Christmas time, again,

0:59:26 > 0:59:29- it has all that fantastic Christmas flavour to it.- Beautiful. Bulldog!

0:59:29 > 0:59:33- Look at that!- Do you know, my friend invented the espresso martini.

0:59:33 > 0:59:34- Dick Bradsell.- Is that right?

0:59:34 > 0:59:37- Dick Bradsell, the amazing mixologist.- Of course!

0:59:37 > 0:59:39He passed away. Incredible man.

0:59:39 > 0:59:42And another one, the Bramble, as well, which is another lovely cocktail.

0:59:42 > 0:59:43Right. I haven't tried that one.

0:59:43 > 0:59:45People always wonder where you should tap

0:59:45 > 0:59:46when it sometimes gets stuck.

0:59:46 > 0:59:49Just where it comes away from the glass. You give a little tap.

0:59:49 > 0:59:52- Comes away really, really easy. - Splendid.

0:59:52 > 0:59:54It's a stunner, isn't it? And little garnishes for the top.

0:59:54 > 0:59:57I've made these. Very, very easy.

0:59:57 > 1:00:00Rosemary sprigs, cranberry nose and little clove eyes.

1:00:00 > 1:00:03You can have the Rudolph. Can I have one without?

1:00:03 > 1:00:06- Just want the marshmallow? - No. I just want the drink.- Cheers.

1:00:06 > 1:00:08- That's an attractive cocktail, isn't it?- Have you got one?

1:00:08 > 1:00:11I'm going to have to show you how this Christmas thing works.

1:00:11 > 1:00:14- There's so much paraphernalia over cocktails.- Yes.

1:00:14 > 1:00:17- Yeah, just think simple. Get it down.- Aah! It's beautiful.

1:00:17 > 1:00:18You like that, Nina?

1:00:18 > 1:00:22- Tell us about the mocktail. - Really, really simple.

1:00:22 > 1:00:24Gin and gingerbread's a lovely combination so if you like...

1:00:24 > 1:00:27If you want something's that's non-alcoholic, gingerbread syrup.

1:00:27 > 1:00:31- That's sexy!- Into a jug, lemon juice, just simple, top it up with soda.

1:00:31 > 1:00:34It's a phenomenal drink for the drivers who might be there.

1:00:34 > 1:00:37Can I just say, gingerbread syrup, best thing in the world ever!

1:00:37 > 1:00:40- It is cool.- Toasted gingerbread syrup. Incredible.- Love all that.

1:00:40 > 1:00:43- Cheers, Olly!- Salud!- Lovely! Thanks very much.

1:00:43 > 1:00:45Now, Christmas is all about friends and family, obviously

1:00:45 > 1:00:47and, for me, Fanny Cradock.

1:00:47 > 1:00:48She's the original TV cook.

1:00:48 > 1:00:50So we thought it would be a real treat

1:00:50 > 1:00:52to step back into Christmas past and find out

1:00:52 > 1:00:55what the inimitable Fanny made for this time of year.

1:01:01 > 1:01:02Hello. Be with you in a minute.

1:01:02 > 1:01:05This tree's nearly finished now.

1:01:05 > 1:01:08Well, I always think, and I think you'll probably agree with me,

1:01:08 > 1:01:10that, somehow or other,

1:01:10 > 1:01:16mincemeat is the Cinderella of Christmas cooking.

1:01:16 > 1:01:21It's not properly treated. Those dreadful little bitty mince pies.

1:01:21 > 1:01:24You know, first bite up to the mincemeat, second bite over.

1:01:24 > 1:01:26Now for the ones, especially the younger ones,

1:01:26 > 1:01:29who are newcomers to my cooking,

1:01:29 > 1:01:32we must make a proper mince pie.

1:01:32 > 1:01:33So, I've rolled the paste out

1:01:33 > 1:01:35because, most of you older ones know it so well,

1:01:35 > 1:01:38you don't want to see it over and over again in depth.

1:01:38 > 1:01:40I'll make it clear to you young ones that you roll out the paste

1:01:40 > 1:01:43fairly thinly, all in the booklet, of course, and the instructions

1:01:43 > 1:01:46and you put it into a flan ring on a floured baking sheet.

1:01:46 > 1:01:48It's much easiest this way.

1:01:48 > 1:01:50Then, when you've got it in, you take a rolling pin

1:01:50 > 1:01:52and you run the rolling pin right over it.

1:01:52 > 1:01:55Gather up the trimmings and that's all there is to lining it out.

1:01:55 > 1:01:58See, gather them all up.

1:01:58 > 1:01:59Like that.

1:01:59 > 1:02:03Now then. Take the mincemeat and you dump it inside.

1:02:03 > 1:02:05Lovely rich mincemeat.

1:02:05 > 1:02:07And, of course, when you make your mincemeat,

1:02:07 > 1:02:10do remember that last year's is always better than this year's

1:02:10 > 1:02:13and all you have to do to keep it going

1:02:13 > 1:02:14is just to open it up every six months

1:02:14 > 1:02:17and give it a little flick of rum, a little flick of brandy

1:02:17 > 1:02:20and, sometimes, a little flick of extra orange juice.

1:02:20 > 1:02:21Keep it moist and shining and lovely.

1:02:21 > 1:02:23You see, fill that up, like that.

1:02:23 > 1:02:26Now, when it's filled, you take an ordinary table knife

1:02:26 > 1:02:29and you run the knife round, like this,

1:02:29 > 1:02:32pushing the paste over the mincemeat all the way.

1:02:32 > 1:02:34So, I say, very familiar to some of you

1:02:34 > 1:02:37but if it isn't familiar to the ones who spend of those dreary Christmas Eves

1:02:37 > 1:02:41facing the prospect of making those nasty little things which men hate,

1:02:41 > 1:02:43it will be, I hope, a saving.

1:02:43 > 1:02:46I have found it so throughout my adult life.

1:02:46 > 1:02:48Now, you have the second piece of paste which, in this case,

1:02:48 > 1:02:51of course, because of saving time is rolled out.

1:02:51 > 1:02:54You slap that over the top and, once again,

1:02:54 > 1:02:58you go in for your rolling pin routine. You see?

1:02:58 > 1:03:01And, of course, a proper rolling pin without any handles on,

1:03:01 > 1:03:05because that's the easiest kind and it's the professional kind, as well.

1:03:05 > 1:03:08So, perhaps, somebody will be kind enough to slip one in your stocking for Christmas.

1:03:08 > 1:03:10And there is your mince pie

1:03:10 > 1:03:13for Sarah to put blind into the oven and to bake for me.

1:03:13 > 1:03:16And she's bringing over for me, at the same time,

1:03:16 > 1:03:18one that she and I baked here today.

1:03:18 > 1:03:22And we've tiddled it up and it's ready for service.

1:03:22 > 1:03:23But one point.

1:03:23 > 1:03:24Like all these things,

1:03:24 > 1:03:26there's an easy way and a difficult way of handling it.

1:03:26 > 1:03:29For tiddling up, we've simply sifted icing sugar

1:03:29 > 1:03:32and little almond paste leaves, like holly leaves.

1:03:32 > 1:03:35But - two slices - money for old rope

1:03:35 > 1:03:39and never any fear of breaking and that's the way you pick it up

1:03:39 > 1:03:41and that's the easy way of using it.

1:03:41 > 1:03:44We put that over there and meet it again presently and, probably,

1:03:44 > 1:03:48if we have the time, will cut it and see what it's like inside.

1:03:48 > 1:03:52Now then, the classic, the mince pie. Lots of mincemeat.

1:03:52 > 1:03:55No dirty great doorstep of pastry to work through

1:03:55 > 1:03:57before you get the filling.

1:03:57 > 1:04:00In every way, French and classic but an English dish.

1:04:04 > 1:04:06Aah, can you just come out?

1:04:10 > 1:04:12There.

1:04:12 > 1:04:16Now you get enough mincemeat, don't you? Really, enough mincemeat.

1:04:16 > 1:04:20And, may I say, how much I admire the housewives of Britain

1:04:20 > 1:04:23in these appalling present conditions

1:04:23 > 1:04:25for their courage in trying to give their families

1:04:25 > 1:04:27another super Christmas.

1:04:27 > 1:04:29So, like Tiny Tim, God bless you all, I say.

1:04:35 > 1:04:37OK. Time for a bit of friendly, festive competition.

1:04:37 > 1:04:39Obviously, in a Christmas cooking show

1:04:39 > 1:04:41you have to cover the classic elements of the Christmas dinner

1:04:41 > 1:04:44but Andi and I were disagreeing, in a friendly kind of way,

1:04:44 > 1:04:46over the recipe.

1:04:46 > 1:04:49So, we decided to give you both options and you'll decide

1:04:49 > 1:04:50- who's best.- Aaah!

1:04:50 > 1:04:54Obviously, I'm very, very relaxed about it.

1:04:54 > 1:04:57- All chefs are competitive. So,... - Apart from you!- Apart from me.

1:04:57 > 1:05:00So, we're playing for a meaningful prize. A bauble.

1:05:00 > 1:05:04We've each got our own tree which needs decorating.

1:05:04 > 1:05:07The overall winner is the person with the most baubles

1:05:07 > 1:05:08at the end of the series.

1:05:08 > 1:05:10Now, Olly's got the prize bauble over there.

1:05:10 > 1:05:14- Let's have a look at this. - There we are!- Break that out!

1:05:14 > 1:05:15Whooooo!

1:05:15 > 1:05:18That's what we're playing to win but what are we cooking with today?

1:05:18 > 1:05:23Today, it's parsnips. And I'm going to be making a little parsnip rosti.

1:05:23 > 1:05:27- Nice.- Very simple. What about you? Just a parsnip rosti. I am making...

1:05:27 > 1:05:31Well, delicious. Lovely. Beautiful. Gosh! How inspired.

1:05:31 > 1:05:36I am making a parsnip and potato Jansson's temptation.

1:05:36 > 1:05:40It's a Swedish dish with anchovies, like a Swedish Dauphinoise

1:05:40 > 1:05:43with anchovies and I'm using parsnips, as well,

1:05:43 > 1:05:45and I'm also using roast garlic.

1:05:45 > 1:05:48- They've, kind of, almost decided already.- Well...

1:05:48 > 1:05:51Oh, no! Let's get cooking. Come on, let's do this.

1:05:51 > 1:05:52Right, OK. Let's start.

1:05:52 > 1:05:55I'm going to explain, you're going to explain.

1:05:55 > 1:05:59- OK.- So, I'm just cutting my potato.

1:05:59 > 1:06:02Into delightful discs like this. You could do it on a mandolin.

1:06:02 > 1:06:04Actually, the more regular the better.

1:06:04 > 1:06:07because then it cooks evenly.

1:06:07 > 1:06:10I'm going to layer it all in to the nice dish there.

1:06:10 > 1:06:14- What are you doing, Matt?- I'm grating some parsnips.- All right.

1:06:14 > 1:06:16Just grating parsnips, a bit of sweet potato

1:06:16 > 1:06:19and I've got some spices to go in there, as well.

1:06:19 > 1:06:22Just, sort of, freshen it all up a little bit

1:06:22 > 1:06:26and then I'm going to serve it with a little yoghurt and harissa dressing.

1:06:26 > 1:06:29- Is it parsnip and sweet potato? - It's parsnip and sweet potato.

1:06:29 > 1:06:31- Oh, right.- Yes.

1:06:31 > 1:06:34- Are you allowed an infinite number of ingredients?- Yes, you are, Olly.

1:06:34 > 1:06:36- OK.- Are you? No-one told me that.

1:06:36 > 1:06:40Can you put some gold sovereigns into mine?

1:06:40 > 1:06:42- That'd be brilliant.- I can. - You can? I love you, Andi.

1:06:42 > 1:06:45- I've always loved you, baby. - I know.- Always, always.

1:06:45 > 1:06:48- The whole - ooh! - 25 minutes has been glorious.- It's been amazing!

1:06:48 > 1:06:52Right. Then we've got these beautiful anchovies.

1:06:52 > 1:06:54I'm just obsessed with roast garlic.

1:06:54 > 1:06:57I've never used it twice in one day but I just...

1:06:57 > 1:07:01Something that happens to the garlic with the sweetness and...

1:07:01 > 1:07:05Is it just me, or does anyone else go weak at the knees when Jose says Cava?

1:07:05 > 1:07:07- Say it again. Say it again.- Cava!

1:07:07 > 1:07:08Cava! No, it's not just you.

1:07:08 > 1:07:12You should hear him say "pimenton" That's amazing.

1:07:12 > 1:07:14Just check it out, seriously.

1:07:14 > 1:07:16Quiet! Matt, quiet!

1:07:16 > 1:07:19- Pimenton.- See!

1:07:19 > 1:07:21It's amazing.

1:07:21 > 1:07:24Look. That's a groovy little plate with the anchovies and roast garlic.

1:07:24 > 1:07:26Onions.

1:07:28 > 1:07:30Oh, and then, loads of cream, of course,

1:07:30 > 1:07:33because this is also really good for you. It's really good for you.

1:07:33 > 1:07:35But, I think, you know,

1:07:35 > 1:07:37anything that makes you happy is really good for you,

1:07:37 > 1:07:40just don't have it every single day of your life, obviously

1:07:40 > 1:07:43and you'll be all right. You'll be all right, man. Right.

1:07:43 > 1:07:45Onions go in the bottom.

1:07:45 > 1:07:47You don't really need the salt.

1:07:47 > 1:07:50Because of these beautiful anchovies.

1:07:50 > 1:07:53- We've got onions...- That's one of my favourite potato dishes.

1:07:53 > 1:07:57It's very Christmassy. This is what they have in Sweden at Christmas.

1:07:57 > 1:08:00- I'm going to Sweden for Christmas. Did I tell you that?- Ooh, lovely!

1:08:00 > 1:08:03You told me you were going to Swindon.

1:08:03 > 1:08:06I did tell you.... It's because you're not listening to me.

1:08:06 > 1:08:10Nice little blobs of that in there, as well.

1:08:10 > 1:08:13- Right.- I'm not far away, actually. - Are you?

1:08:13 > 1:08:16- Have you got a lot to do? - No, I don't have a lot to do.

1:08:16 > 1:08:19Thanks. I'm actually quite quick.

1:08:19 > 1:08:22- I'm just layering up.- Really? Shall I get on with it then?

1:08:22 > 1:08:23I would get on with it, if I were you.

1:08:23 > 1:08:25Mine's about to go in the oven, Matt.

1:08:25 > 1:08:28It's not about to, but you know what I mean.

1:08:28 > 1:08:30- Very much like the Olympics. Yes. - I'm on the last bit.

1:08:30 > 1:08:34- This roast garlic, anchovy thing, I could just have that on toast.- Yes.

1:08:34 > 1:08:36Like, seriously.

1:08:36 > 1:08:41Happiness, obviously, I'd be a bit stinky! Stinky!

1:08:41 > 1:08:43Right. Here we go.

1:08:43 > 1:08:45Then, I'm going to pour the cream on top.

1:08:45 > 1:08:48A little bit of black pepper.

1:08:48 > 1:08:50I think. Maybe just a touch of salt.

1:08:50 > 1:08:52Just to give it the last little...

1:08:52 > 1:08:55Because it feels weird not put any salt on at all

1:08:55 > 1:08:57but you really don't need much. Like that. Matt, how are you doing?

1:08:57 > 1:09:00- Where are you at?- I'm good. I'm starting to fry it off.

1:09:00 > 1:09:04In here, was just the sweet potato, the parsnip, the spices,

1:09:04 > 1:09:08a bit of coriander. Coriander stalks with salt and pepper.

1:09:08 > 1:09:10And just an egg.

1:09:10 > 1:09:13I'm just a little bit worried I didn't put enough egg in

1:09:13 > 1:09:17- to bind it.- So, this one is going in, probably about 35-40 minutes.

1:09:17 > 1:09:20We've got a finished version right here.

1:09:20 > 1:09:22Beautifully browned and luscious.

1:09:24 > 1:09:25And that one's in.

1:09:26 > 1:09:31- Fantastic. How are you doing there? - All right. Are you done?

1:09:31 > 1:09:33- I'm nearly done.- OK.

1:09:33 > 1:09:37So, I'm just going to stir mine with a little bit of harissa and yoghurt.

1:09:37 > 1:09:38Yes, Christmas is all...

1:09:38 > 1:09:41Sometimes, the food gets a bit dull, doesn't it?

1:09:41 > 1:09:45- I always like a bit of, sort of, chilli and punch, as well.- I agree.

1:09:45 > 1:09:49- I agree. It's good to spice it up. - Liven up proceedings.

1:09:49 > 1:09:52- It does smell good.- Yeah. Will I be able to turn it over?

1:09:52 > 1:09:53That's the main thing.

1:09:55 > 1:09:56OK.

1:09:56 > 1:09:57- Oops!- Yay! Whoohoo!

1:09:58 > 1:10:02That looks gorgeous. So, there was enough egg.

1:10:02 > 1:10:06- It does. You got it beautifully golden.- Yeah.- It looks lovely.

1:10:06 > 1:10:08It's not a sharing dish. I'm just doing one as a sampler.

1:10:08 > 1:10:11- Are you just doing one? - An example of what to do.

1:10:11 > 1:10:14I might win just because mine's bigger.

1:10:14 > 1:10:17I'm going to start plating mine up.

1:10:18 > 1:10:21I kind of don't want to take it out of the beautiful bowl

1:10:21 > 1:10:22but I'm going to have to.

1:10:22 > 1:10:26Sometimes it looks so nice you want to put it in there.

1:10:27 > 1:10:28All right. Here we go.

1:10:29 > 1:10:34Yeah. OK. Here we go. We'll get it onto the plate right now.

1:10:34 > 1:10:37- Are you ready to go? - I'm ready to go.- Wow! Look at that.

1:10:37 > 1:10:40I'm ready to go, babe. Ready to go. Let's just...

1:10:41 > 1:10:44I'm just going to use a little bit of parsley

1:10:44 > 1:10:47because I just think it could do with something green

1:10:47 > 1:10:49to make it a bit happy.

1:10:49 > 1:10:53- A bit happy?- Well, you know. Food needs to be happy.- OK.

1:10:53 > 1:10:56- All-righty.- It's just about held together. So I'm happy.- There we go.

1:10:56 > 1:10:58- There you go.- Ta-dah!- There's mine.

1:10:58 > 1:11:01- Do you want to come over, guys. - Yeah. Let's do this.

1:11:01 > 1:11:03Right. All right. What is yours?

1:11:03 > 1:11:06OK. Are you ready? We are ready.

1:11:06 > 1:11:10So, who's parsnip dish is going to take the bauble?

1:11:10 > 1:11:12- Let's dive in. - It's the bauble of glory.

1:11:12 > 1:11:17- Bauble of glory!- Careful, it might be hot stroke undercooked!

1:11:17 > 1:11:18LAUGHTER

1:11:18 > 1:11:20Slash raw!

1:11:24 > 1:11:28- That is good.- Is it?- Yeah. - Oh, lovely.- All right. Calm down.

1:11:28 > 1:11:30Do you know what?

1:11:30 > 1:11:34That is really good and I love the harissa.

1:11:34 > 1:11:37The recipe will be on the website. Just so you know.

1:11:37 > 1:11:38OK.

1:11:38 > 1:11:42- All right, judges.- Oh, hello. - This is...

1:11:42 > 1:11:44I'm actually quite nervous.

1:11:47 > 1:11:51- It's still quite sizzling.- Yeah. Be careful you don't burn your mouth.

1:11:51 > 1:11:54That's terribly good.

1:11:54 > 1:11:56- That's so good.- Yeah, OK.

1:11:56 > 1:11:58Yeah. That's so naughty.

1:11:58 > 1:12:01I could eat that all day long.

1:12:01 > 1:12:04- Yeah.- That harissa stuff's gorgeous.

1:12:04 > 1:12:07We should just use the one.

1:12:07 > 1:12:10- Yeah. Look, the judges are... - I really liked it.

1:12:10 > 1:12:11It was quite a surprise.

1:12:11 > 1:12:14Little judgily huddle there. You're really taking this seriously.

1:12:14 > 1:12:17- We reveal. I think we're unanimous. - Yes, I think so.

1:12:17 > 1:12:20Nina's going to do the honours. You want to go over and...

1:12:20 > 1:12:21Oh, my goodness.

1:12:21 > 1:12:23- I think we need to have a full fanfare.- Right. Here we go.

1:12:23 > 1:12:27- Da-da-da-dah!- Who are you going to present the bauble to?- Right.

1:12:27 > 1:12:30We're going to present the bauble to... You do the announcement.

1:12:30 > 1:12:32We're going to present the bauble...

1:12:32 > 1:12:34to Matt.

1:12:34 > 1:12:36Oh, wow!

1:12:36 > 1:12:38I'm sorry!

1:12:38 > 1:12:41- Unlucky. - Oh, I'm sorry.- Not happy!

1:12:41 > 1:12:44We're going to need bigger trees.

1:12:44 > 1:12:46Not happy! What?

1:12:46 > 1:12:48Oh! I'm really relaxed about it.

1:12:48 > 1:12:51I'm really fine about that.

1:12:52 > 1:12:55I told you! I'm cool!

1:12:55 > 1:12:58I told you, I'm cool. I'm totally cool. I'm totally cool.

1:12:58 > 1:13:00It was the harissa paste.

1:13:00 > 1:13:03- Totally... - I didn't think you were competitive.

1:13:03 > 1:13:06Just loads of harissa. I did worry about that.

1:13:06 > 1:13:10- I did think, "Oh, no, harissa!" - That always helps.- It does help.

1:13:10 > 1:13:12Well, that's all from us today on Christmas Kitchen.

1:13:12 > 1:13:14Thanks to today's team.

1:13:14 > 1:13:17Jose Pizarro, Candice Brown, Olly Smith, and Nina Wadia.

1:13:17 > 1:13:20Can't wait to see Open All Hours. Still Open All Hours!

1:13:20 > 1:13:22All of our recipes are on the website, of course.

1:13:22 > 1:13:24Go to bbc.co.uk/christmaskitchen.

1:13:24 > 1:13:28And we're back tomorrow with Call The Midwife's Helen George,

1:13:28 > 1:13:30a Mexican dish, courtesy of Thomasina Miers,

1:13:30 > 1:13:33and another Bake Off winner, the first ever winner, in fact,

1:13:33 > 1:13:34Ed Kimber.

1:13:34 > 1:13:38Plus, festive recipes from the Hairy Bikers, Rick Stein,

1:13:38 > 1:13:40and a blast of Christmas past with Keith Floyd.

1:13:40 > 1:13:43- See you tomorrow. 10am. Bye!- Bye!