Episode 1 Christmas Kitchen

Christmas is coming. The geese are getting fat.

So we are in the kitchen cooking because this is where it's at.

Welcome to Christmas Kitchen.

Hello and welcome to Christmas kitchen.

-I am Matt Tebbutt...

-And I am Andi Oliver.

We are here every day for the next two weeks to help you prepare

for the biggest food event of the year.

Think of us as your one-stop Christmas food shop

where you can get all the recipes, hints and tips that you need.

We will be bringing you recipes from some of the best chefs from

around the world and stepping back in time to find out how our

iconic TV food heroes of the past prepared for the big day.

So, let's meet today's team. Every day we will be joined by

a star from one of the year's biggest Christmas TV shows.

Our Christmas star today is in one of the highlights of the

Boxing Day schedule. Still Open All Hours.

Please welcome the wonderful Nina Wadia.

And if you are looking for a break from the traditional festive

recipes, here with a flavour of Christmas from around the

world is the wonderful Jose Pizarro with a Spanish taste of Christmas.

And every day we will be baking an edible gift you can make at home,

and who better to do this than a star of The Great British Bake Off?

Providing our first festive food present

is none other than this year's champion, Candice Brown.

And bringing the spirit of Christmas quite literally to the table,

is our award-winning wine expert Olly Smith.

Not only has he searched the supermarkets for the finest

wines for Christmas dinner but he is putting the "gin" into Jingle Bells...

with a cocktail class for us and if that isn't enough,

we visited Mary Berry... Glad you liked that!

..at home to hear her tips for leftovers.

And how about this for a blast from the festive past?

I am going to be noisy now, so I'll stop talking.

Shake,

scoop, scoop, shake.

Drawing in the frills...!

Extraordinary.

And that is where inspiration for the omelette challenge came from.

We are stepping back with one of the legendary

Fanny Cradock's Christmas shows. It really is properly amazing.

-That's enough talking, shall we get cooking?

-Indeed.

-I will be cooking a pork loin.

-Nina, why don't you sit with me?

Come join us, come nearer the food.

It is always good to be nearer the food, obviously.

Tell us about your dish.

It is a loin of pork so it is a spin on a traditional Italian dish -

maiale latte - pork which is cooked in milk.

Basically, you braise a good lump of pork.

I have taken the rind off, season up, put in some olive oil,

just to get some colour on it.

-And then slice up a couple of onions.

-Beautiful.

-A bit of garlic.

-Open All Hours, Still Open All Hours.

-Still Open All Hours.

-Let me get it right, a good place to begin!

-So, this is the third series.

-The third series.

It was voted the best series of last year.

We got some very good viewing figures. Amazing.

-You look so confused by this.

-I am!

Only because most of the cast has been there for many years.

It is a superb show and I feel so incredibly lucky to be part of it.

Is it quite difficult walking... It is quite iconic.

It has been there for years and people love it.

When people feel ownership of something, it can be hard to join.

-Of course.

-How has it been?

-I have been really lucky.

I have a lot of scenes with David Jason and Stephanie Cole,

who I love.

Geniuses.

Brilliant, and these are comic masterclasses when you work with them.

And just the stories -

they have worked with my absolute heroes and legends.

They have worked with Morecambe and Wise, Tommy Cooper,

so the green room has way better stories.

-You can imagine.

-Proper secrets, I imagine. How are we doing?

-Everything in there.

-I am smashing through it.

The pork is in here, sliced a couple of onions, garlic,

bay leaf and spices so Christmassy spices, nutmeg, cinnamon.

Smells good.

I am going to put some lemon zest in there and the juice.

-An unusual dish, isn't it?

-It is and it isn't.

There is a lot of history to this dish from Italy.

-Pork cooked in milk.

-Not the milk!

-Everything but the milk!

-It needs milk.

-Don't do it!

I have to put the milk in.

I'm concerned by the milk, Matt. It sounds like a porky perversion.

LAUGHTER

You're making me nervous! I'm sure it will be delicious.

-He knows what he's doing.

-Porky perversion, really?

I'm making YOU nervous?!

It is nerve-racking.

Don't be nervous of pork and milk. It's delicious.

Bay leaves, cloves, it makes sense, cinnamon.

Trust me, it's delicious.

-We trust you.

-It curdles the milk.

It is not a good word, is it?

-It is called acidulation.

-Is it?

-Acidulation.

-I love learning new words.

-It is a good word.

It sounds Christmassy,

it sounds how you'd feel about making a speech if you were nervous.

"I'm feeling a bit of acidulation!"

You might do but let's not go there.

Do they have anything like this in Spain, milk and pork?

No, normally with fish, fine, but never pork.

If you don't like it, we'll blame Italy cos that's where it's from!

That's it, lid on, in the oven for about two hours,

-an hour-and-three-quarters.

-A nice long, slow...

-150.

I love things like that, then the whole house smells wonderful.

Of curdled milk!

Stop! I feel like I need to protect Matt from you people.

-Matt is the king of Christmas.

-Absolutely.

-Unimpeachable.

-This is one you prepared earlier?

-Porky perversions.

Right, I am not showing you that just now. We have a clip.

-You in full flow. Here we go.

-No!

She's divorced but he wants her back. She's spoiled rotten.

It is his father's money, bought her the house, furnished it through,

she has changed the curtains twice!

She takes pills for an overactive thyroid.

-Where do you get all this stuff?

-She fancies your Leroy.

-She feeds him coffee.

-Leroy doesn't drink coffee.

He is developing a taste for it. Two lumps.

-What is David Jason like to work with?

-He's a love, he's so cheeky.

And it's hard sometimes to do the scenes because you see this

glint in his eye and you think, "I'm going to mess this up."

And he will always blame everyone else. "It's not my fault."

He never gets anything wrong.

David Jason is a grass, is this what you are telling us?!

I am a total Christmas nut.

I have it on good authority you are a Christmas nut as well.

-Is your birthday around now?

-Yes, I was meant to be...

I was due on Christmas Day but I came out

a week early because my mum ate tomatoes.

No milk, just tomatoes

and apparently when I was younger

I would run from red coloured food, especially tomatoes.

Tomatoes around, I would be out like a shot. That is what my mum said.

-Weird.

-She knew when she ate tomatoes she would go into labour.

Matt, sorry, it's a wonderful story...

Brilliant.

-What's happening with the pork, Matt?

-OK, the pork is rested.

I have skimmed off some of the fat.

There was a lot of fat coming out of the pork.

And there was a lot of oil and butter as well. Let that rest.

We will slice that and check out the sauce.

In here I have the stalks of the chard.

Saute those off, cook those for a minute or two and the rest goes in.

-Looking more appealing now?

-Yes, it is!

-What are you doing for Christmas, Nina?

-I am going back to Canada.

My husband is from Montreal so we are going to have Christmas in Canada.

They take it very seriously there.

-Alarmingly.

-Alarmingly seriously.

So everything has to be absolutely spot-on.

Your decorations are bought in September.

Gifts are all done by January of the year before.

-I'm not sure I hold with all that.

-That's too much, that's too much.

I like to wait until the last moment so it's panicky and special.

-It's part of the joy of Christmas.

-It is...

THEY TALK OVER EACH OTHER

Every family has their own tradition.

Generally speaking I always think never dress up an animal,

but at Christmas my dog Barney loves his Christmas jumper.

He loves his Christmas jumper or you love him in his Christmas jumper?

It is a reflection of me loving it in his eyes.

How about you, Jose, what do you do at Christmas?

I will spend with my lovely mummy. And the family.

I'm lucky because she's going to be cooking for me.

She is the best.

-We on the carving of the meat.

-I am nearly there.

This is quite a rich fatty dish.

If you're scared of fat, do another recipe.

You just need to...

This is where I live, Matt! Milk, fat, meat. Spices.

You're not selling this to me, I tell you.

Does that not sound totally appealing?

Fat, meat, spices? Yes, please. Bring it.

-We are serving up quite a lot.

-Is that hot, Matt?

-It is.

Are you very brave? Brave little soldier.

-That's looks incredible.

-Now she says nice things!

It is falling off, amazing.

Beautiful soft. So how long cook? Two hours?

Just under two hours.

But really until the bones start to pull out of the meat.

-If you can do that...

-Wow.

-Is that a whole shoulder?

-It's a loin.

-A loin.

-OK.

So, that is pretty much it. It's not an easy one to carve, as such.

Something like this is great at Christmas because there are

so many complex things happening that have loads of stages.

It is great to have a few things up your sleeve,

-almost like a one-stop shop.

-It is informal. Something for everybody.

It is looking good, Matt. We are loving it.

Look at the colours.

Suddenly people want to try it!

ALL TALK OVER EACH OTHER

Then you look at the sauce. I'm just going to try this.

-You can see how it's curdled.

-Don't tell Nina. It looks silky.

It is not the best looking dish in the world but it tastes delicious.

Curdled milk is never a good look, but it is delicious.

-Smells incredible.

-I like that only he takes the taste.

He is checking it for us. It's like being part of royalty.

-You have someone to check your food.

-Fantastic.

I love your dress.

This is so lovely and Christmassy. Come around with me, Jose.

Let's get some cutlery on the go. Oh, wow.

-That is my pork cooked in milk and spices.

-Absolutely delicious.

Magic ingredient.

ALL TALK EXCITEDLY

-Dig in.

-Let's go.

-Oh, my God. I'm so excited.

-Hm!

-No constructive criticism.

-Zero constructive criticism!

-Mate, you've totally converted me to this.

-That's beautiful.

The miracle of Christmas. That is delicious.

-I don't know about that, Olly!

-Our first Christmas miracle!

-Absolutely scrumptious.

-Beautiful.

-The ultimate comfort food.

I've not cooked anything in milk, meat and milk. Fish, definitely.

-This is amazing. Really good.

-Yummy. Delicious.

Good, at this time of year everyone is tempted to splash out

a bit more than usual on celebratory drinks, but you don't have to.

Every day we will be showing you some luxury wines and then

picks that cost a little bit less so, Olly, go and get them.

Olly is getting the wines he has especially chosen from our festive tree.

So, guys, I have a Christmas quiz for you. Everyone excited?

Everyone loves a quiz.

When chefs are chatting away about their recipe,

you're so involved sometimes you have no idea what they are doing at all.

Listen to this. This is Nigella talking about something, but what is she talking about?

Ah! Peace. And look at this.

It is so beautiful,

it's like really expensive satin lingerie, that colour.

-MATT: She's talking about me! What she talking about?

-Paella!

-Did use a bagel?

-Paella!

Paella!

No, she's not talking about paella.

-Maybe some delicious sauce of some kind.

-Creme brulee, I think.

-Is that a personal thing?

-Yes.

Lingerie. A bit weird.

Maybe a meringue-type fluffy eggness.

And that is why you were the winner of Bake Off.

Very good. Very impressed.

Let's have a look.

Ah, peace.

And look at this. It's so beautiful.

It is like really expensive satin lingerie, that colour.

My cappuccino pavlova I can make my pav at the drop of a hat.

Who would have thought, lingerie had so much in common with meringue -

other than Candice!

Anyway, it's wine time.

Olly's scoured the shops and found a luxury wine and one that costs a little less.

I have indeed. I have always felt you don't need to spend a fortune to enjoy great wine.

There are some fantastic bargains out there,

but at Christmas time, if you want to spend a few more pennies,

there are some tremendous options, and wine at the table with

a delicious dish is the greatest pleasure in the world.

So, I have before you a luxury wine and a less wine.

One is a bit of the bargain, one a few pounds more.

Let's taste our Santa hat wine.

Have a little go at Santa,

have a swirl and a sniff and see how you get on.

I can tell you that this wine is a Chenin Blanc from South Africa.

Fantastic with pork, it is the same principle as apple sauce with pork.

-Quite an apple-y wine.

-I like that, Olly Smith. It is very nice.

-I do like that.

-It is good fun.

South Africa - blessed with an amazing climate,

they have the ability to ripen up the grapes,

but they also have a really long winemaking tradition and that shows.

It's quite high alcohol, isn't it?

It's about 13.5 from memory, this one. Yeah, it is 13.5.

Quite pokey, sunshine, lots of ripeness in the grapes.

Is that what you want to cut through the fat?

Exactly that. It cuts through the fat perfect,

and a little bit of oak to soften it

and that's what's going to work with the milk in the dish also.

We like that. Let's go and have a taste of our Robin

and see how that Robin gets along.

It's all very Christmassy, isn't it?

# It's beginning to look a lot like... #

This one I can tell you is a Chardonnay from France.

Again, a little bit of oak to flesh it out, give texture.

-Do you like that one?

-I do.

-It's a bit heavier, that one.

It is a little bit richer.

-It's delicious.

-It's lovely with pork.

I think at Christmas time, ham as well.

Chardonnay, fantastic if you're having a Christmas ham.

-Absolute belter.

-Would this pair with Iberico ham?

If I was doing that, of course, I would have a Fino.

And then you could rub it all in to my back.

LAUGHTER

It's too delicious.

Any takers?

-That's a party I don't want to be at.

-You're all invited.

Come on! Come on!

So the moment of truth, which is luxury, which is less?

Candice, what do you think, what's luxury, what's less?

I do prefer the Santa but I think the Robin might be the luxury.

Do you?

-What about you, Jose?

-I'm thinking this is the luxury.

-You think the Robin is the luxury?

-The luxury, but I love South Africa,

-I will go for that.

-OK, OK!

-It's exciting.

What about you, Nina?

I think that actually the luxury one is the Santa one.

I think the Robin is the luxury one and the Santa is the less one.

I can reveal our less was

Tesco Finest Swartland Chenin Blanc.

Six quid, cracking wine, absolutely brilliant for Christmas.

Our luxury, if I can turn it over, was the Robin.

It was the Bourgogne Blanc Les Setilles Olivier Leflaive.

Corney & Barrow, brilliant wine, 14.95. Big spend.

-It was delicious though.

-It's scrumptious wine.

They're both great, you know what?

I'm chuffed though that the bargain has shone. That's really wonderful.

Nothing better than to get a less wine that you really like.

I like both of them, I did prefer the less wine,

but interestingly for me I don't usually like oaky wine.

I find it a little too heavy for my palate.

Both of those worked beautifully.

OK, so coming up, the current Bake Off champion Candice

will be baking a gift, and what's that gift going to be, Candice?

I am going to make a chocolate orange and cardamom shortbread.

A round of applause!

Matt and I are going to go head-to-head in a cook-off

which we've festively titled "Yule Decide."

-Get it?

-Get it?! It's slick.

Today, we'll both be putting our spin on the classic

Christmas side dish of parsnips.

Time to let someone else do the cooking,

so every day the Hairy Bikers

are giving us a foodie treat on the theme of the 12 days of Christmas,

so here they are, those two little turtle doves cooking

a partridge in a pear tree.

# And a partridge in a pear tree... #

The first line of the song has inspired us to create a fabulous

roast partridge dish to be served with pickled pears.

And partridge is a great alternative to the traditional Christmas bird.

It's succulent and juicy and it feeds much smaller numbers

than a goose or a turkey, so it's ideal, you know,

for those small celebratory meals over the festive period.

The dish starts with a sweating down of a shallot or a humble onion.

This is the base for the stuffing -

sausage meat, breadcrumbs and chestnuts cos it's Christmas.

Chestnuts roasting on your open fire.

Jack Frost nibbling at your toes.

I don't know what's after that.

..And forget-me-nots!

Merry Christmas, everyone.

And now some dried apricots.

It's funny, at Christmas, you use a lot of dried fruit.

It was like a Tudor thing for opulence.

You put fruit, you put whatever you had

just to celebrate and make things richer and more lush.

To this, four sage leaves.

Now we are both fervent believers in eating game.

It's out there in the wild, it's natural, it's healthy, it's lovely.

Posh folk have game.

Wearing hats like this. Then they go out bagging things.

"You there, shoot that bird."

It's great!

The stuffing is going to draw the flavour from the partridge

and the partridge is going to take flavour from the stuffing.

It's like us, we help each other. We live together.

We don't live together! When did we live together?

I've never lived with you! What do you mean?

On the road, you know what I mean. Not live in that way.

-We've got wives and stuff.

-There you are, partridge plucker.

You may look at this withered specimen and it doesn't

immediately say "eat me," does it?

But soon it's going to start to look brilliant.

There's no way they're going to end up dried out.

They're moist inside, they've got loads of butter,

they're wrapped in bacon.

Every bit of it apart from the bones is going to be yum-yum, hubba-hubba.

They go into the oven...

At about 180 degrees for about 40-45 minutes, but don't overcook them

or else they're going to be like cremated sparrows.

To go with the special partridge, we're making fondant potatoes.

They have a gorgeous rich texture and they're one of the most

luxurious ways to cook the humble spud.

We're frying the rounds in butter for a rich flavour,

then we're turning them over and adding stock,

crushed garlic and some thyme.

After seasoning, we're covering the fondants and

allowing them to simmer gently until the potato is cooked through.

Partridge is done, they take about 45 minutes, so pickled pears.

We want to keep the pear stalk here,

so start from the stalk, work your way down.

White wine vinegar. Loads. Bring that to the boil.

Some water, because we don't want it too vinegary

To that, some sugar. Then I'm adding some cloves, allspice,

juniper berries and star anise.

Couple of cinnamon sticks and bring that lot to the boil

and they will take about five minutes until they just go soft.

Now this is commonly known as a kilner jar, or a preserve jar, whatever you fancy.

You need to sterilise this before you can pickle anything.

Put the pears in, try to get them to stand up if you can.

-You want them well packed, don't you?

-You do. Look at that.

Put the cinnamon in and just to finish it off, a sprig of rosemary

into the jar and it's just going to flavour them beautifully.

After a week, these will be ready to eat,

but the longer you leave them the better they'll taste.

-There you go, mate. Merry Christmas.

-Yes, merry Christmas.

Oh. Fabulous.

What's great, the pears have taken on all of those spices

and it's soft and it's sweet and it's sour, and it's, oh...

It still tastes like pear but it's undoubtedly a pickle.

That one is a dynamite winner.

These pickled pears are great accompaniment to the rich

gamey flavours of the partridge,

and combined with some fresh vegetables

this dish is a wonderful Christmas treat.

And don't forget,

the recipes for all the dishes on today's show are available online.

Now all we've got to do is to plate up, because any minute now

our honoured guest that is Wally Webb will be here.

-That's him.

-Who?

-The legend that is.

Hello, Wally, Dave. Pleased to meet you.

-Nice to meet you, Dave.

-I'm Si, how are you?

-All right, Si.

-You're a Mod!

-Yeah.

-You've got a Lambretta!

-Yeah.

-That's pretty cool.

-That's a '66, World Cup year.

You're the only partridge that we know in Norwich,

and we've cooked one.

-Step this way.

-OK!

There it is, Wally, and the first festive feast.

You've done this for me!

We certainly have, Wally.

-It's a well-stuffed partridge.

-Very well presented, I might say.

-Thank you, sir.

-Pickled pear with fondant, carrots and peas.

We'd like to know your verdict.

-It's jolly.

-Isn't it?

It's a Christmas party in your gob!

Thanks, guys. So from pickled pears to pickled pumpkin. Jose?

-What are we doing?

-We're going to do roast sea bass over potatoes.

-Right.

-Then you are going to help me to pickle some pumpkin.

-Pumpkin, OK.

And we are going to serve with cheese.

OK. Some big strong flavours in this.

It's winter, we need it.

Anyway, I'm going to start.

Is there any milk in it?

Just a little bit but just for you, my darling.

I know that you love it. It has to be done.

You're roasting this fish on the bone, the whole thing on the bone.

I think if you can, it's much better.

It's fun, it's quicker too, and you can enjoy your friends.

The thing I hate is me in the kitchen and everyone enjoying.

-Everybody else having fun...

-Like I say before, no way, Jose.

Yes way, Jose.

That's your punchline, isn't it?

What's a typical Christmas in Spain for you, Jose?

What do you end up doing for Christmas?

I'm going to be spending time with Mama, she's going to be cooking.

Because she's the boss.

She's 83, but she is the one.

"This is my kitchen. You can be a chef, but I'm the one here. Sorry."

Bless her. I will help her quite a lot in the kitchen.

What do you eat in Spain at Christmas? You eat a lot of fish?

We love fish,

and for us Christmas Eve is as important as Christmas Day.

Normally it's quite a lot to start with. Jamon, jamon,

prawns, I love black pudding.

-All of those kinds of things and then partridge.

-Nice.

-I love partridge.

-Do you eat a lot of game in Spain?

We do a lot. In my area, it's amazing, Extremadura.

It's so beautiful. Venison, wild boar.

Everything there.

And then partridge and then fish.

Normally, like this. The whole one, or hake. That I love as well.

The whole hake, like this,

oh, mamma mia.

I need to stop talking and do some cooking. Mamma mia.

So this is the pickling vinegar. So equal quantities vinegar and water?

-Yes.

-Quite a lot of sugar and then picking spices.

What's that? Coriander seed and chilli?

Coriander seed and chilli. Anything that you have, really.

Anything giving a lovely flavour to the pumpkin.

OK, so the pumpkin is not actually getting cooked, it's just going to get sliced...

Sliced finely, and then just when the liquid is very hot,

just add on top and it's ready.

Can you use any kind of pumpkin?

-Say again.

-Can you use any kind of pumpkin?

This one is so lovely and meaty, look at that.

It's telling me, "Bite me."

It's telling you what?

Bite me!

Well, it's Christmas.

It's Christmas.

We can do a bit of biting.

How's the song, it's looking...?

It's beginning to look a lot like Christmas.

# It's beginning to look a lot like Christmas

# Every... #

Did you see the look Matt just gave me?

Please! We're British.

"Please! We're British."

What, no joy, thanks, we're British?

-No.

-We're allowed to be corny.

I'm impressed with how fast he's done that pumpkin, sliced it.

It takes me ages to cut a pumpkin up.

Don't be so impressed, I might cut my hand off.

Be really careful on those mandolins.

Like this, like we have, and straight to the oven.

And how long's that going to take?

Say around 10-15 minutes, just part-cooked.

And then, because this is TV...

..we have something already prepared.

The magic of television.

Like that, and now we are going to take the fish,

we are going to make some cuts like that.

-OK.

-One more.

So how long do you cook the spuds for?

-The potatoes? They'll be like 15 minutes. 15-20 minutes.

-OK.

-And then the fish goes on?

-And the fish on like that.

-And we are going to put some lemons inside.

-OK.

Nice. So this pumpkin, how long am I leaving it for?

-Until it gets cold.

-Until it goes cold, and then

-it's ready to eat.

-It's ready to eat.

It's not something that you'd do up in advance?

You can do it in advance

and it's going to be as good as nice and warm. Both.

-Some salt.

-Very nice.

That...

just on top.

-Like that.

-What herbs have you got there, Jose?

We have marjoram here. Oregano, marjoram. Beautiful.

-I'm going to put some of this.

-And a little bit of thyme.

-You don't mind?

-Go for it.

-Lovely.

-So this will go in my pickling vinegar, by the way?

Yeah.

It's still on time, no worries. Just like that.

You need a bigger dish with that fish. It's a huge fish!

It's not, darling. I can have this one easily myself.

Really?!

Oh, yeah. Nice bottle of white Rioja.

-Oh!

-You have the appetite of Neptune if you're eating that.

-When the fish is ready, we can just assemble...

-Relax.

-Relax, have a glass of Cava.

-That'd be good.

-Glass of Fino.

-Stop saying Cava, I really want it now.

It's the way you say it. "Cava..."

I was expecting a glass of Cava.

Got my Cava pocket right here.

-We've got walnuts here.

-Walnuts, do you know what?

I forgot the anchovies.

It's all that talk of Cava,

it's all that chatting about Cava.

It never is too late.

So they're going in with the potatoes?

Yes, with the potatoes, and with a little bit of garlic.

And look, just perfect.

That is simple. Why? Life is too complicated.

We forgot the anchovies... Anchovies in and that's it.

It's all about to bring the flavours together.

-It's not the army, it's cooking.

-It's cooking.

-Perfect.

-And cooking is just love.

-Yes!

Well said. Not those foams and those things.

Give him a hug!

ALL: Awww!

Let's get on with it.

-Come on, it's Christmas!

-Can we get Cava now?

Where's the fish?

The herbs are here, look at that. Something like this.

-Lovely, lovely.

-Lovely, lovely.

-This is lovely.

-Stunning.

-Lovely idea.

-Beautiful colours.

-Pickle my pumpkins.

This cheese is called requeson, and it just has full milk,

boil it until it's hot and then lemon.

Some pepper and that is it.

Oh, my word.

-Very nice.

-You help me with that?

Beauty, look at that!

In the restaurant, you have to be a little bit more creative,

and one thing, do you hate to see the eye of the fish?

-No.

-Yes.

Last thing to do, put some on the top,

and that eye gone.

-Right, remind us what it is.

-We have a gorgeous sea bass

on the oven with some potatoes,

anchovies and then pickled pumpkin

-with rocket, curd cheese and walnut.

-Beautiful.

Right, you lot, let's get over there, let's dig in,

taste of Christmas from Spain. Oh, my word.

There's cutlery here.

Looks fantastic.

Cutlery here, where I keep my cutlery.

Tricky anchovies.

I'm going to try this pumpkin as well, it's amazing.

-Festive fish.

-What you're so brilliant at, Jose,

is your sense of balance.

All these wonderful ingredients, that is sumptuously good.

-Delicious.

-That's the way to eat,

pull everything in the middle of the table.

-Stunner. All happy?

-Yeah.

-Good.

Well done.

Now, no-one likes to see food go to waste, so here at Christmas Kitchen,

we're going to be showing you what to do with your leftovers,

and today, we're focusing on bread, and here's Mary Berry using

some old bread and fish to feed a crowd. Ring any bells?

First, a dish perfect for a frosty Christmas Eve.

My mother used to make it and have it on standby

when we arrived on Christmas Eve, and now I'm doing exactly the same.

I've got half smoked haddock

and half ordinary haddock.

350g of each, and I'm just going

to dice that up into reasonable sized pieces.

So just about the amount that you would eat in one mouthful,

and be wary for the odd bone,

and that's it.

To make the sauce for the fish pie, I like to use leeks.

They're at their best in winter and add a perfect subtle flavour.

You notice I don't do it as quickly as the chefs do.

But I get there in the end.

Fry them off in 50g of butter until they're nice and soft.

Add 50g of flour and slowly whisk in 600ml of hot milk.

And watch it getting thicker and thicker.

Don't add all the milk at once.

If the sauce is a little bit too thick,

you can always add a little more milk.

That's it, now I'm going to add

salt and pepper.

I like pepper. There we are.

A bit extra.

And then I'm going to put the juice of half a lemon.

That just sharpens it up.

In goes the dill. If you're not a lover of dill

you could always put chopped parsley in.

Then in goes the fish

and the fish will cook in the hot sauce.

The lovely smell of this fish, slightly smoky.

Just makes me think of Christmas.

Once the fish begins to turn white, it's ready for the baking dish.

Why do I grease the dish?

Because it makes it much easier to clean afterwards.

And it's usually me that's washing it up.

Doesn't that look good?

And now to the hard-boiled eggs. Yes, I'm generous with the hard-boiled eggs.

I think I've put more in than Mum does.

And do you know, all my family love fish pie,

but my husband, if I don't put lots of hard-boiled egg in,

I'm in trouble.

And now to the souffle topping.

This is not only delicious,

it's totally different and wonderfully crisp.

Start by cutting five slices of stale bread into croutons.

Then melt 75g of butter

with the same amount of mature Cheddar cheese.

Add 50g of cream cheese over a low heat.

Lastly, whisk one egg white until light and frothy.

And put the egg white in.

That's the souffle topping. Here come the croutons.

In they go.

And don't tell people it's bread. Just say it's souffle.

They'll think it's pretty grand.

There it is, all ready for the oven.

Bake at 150 fan for 25-30 minutes

until it's crisp and golden.

Mum didn't have a glass door. I can have a glance and see everything's all right.

How about that then?

Who wouldn't be tempted to eat this on arrival on Christmas Eve?

All piping hot, crispy topping. They'll all be starving for this.

Right, still to come,

Olly's got his guide to the perfect festive cocktail.

Today he's using gin,

which has become the nation's favourite spirit this year.

I am rather partial. Great British Baker Candice Brown

will be whipping up a beautiful Christmas gift,

chocolate orange shortbread.

-Who doesn't love a home-made gift?

-Everybody loves a home-made gift.

And we'll be stepping back in time to find out what

fabulously flamboyant Fanny Cradock would cook at Christmas.

The oldies are always the best and this recipe is a real cracker, believe me.

Now at this time of year, the shops are full of festive ingredients

and foodie gifts, like panettone, chutney, marmalades,

but when you get some as a gift,

what do you actually do with them?

To make sure you don't just leave it in the cupboard until July

and then throw it out,

we're going to give you some recipe suggestions for foodie gifts.

Right, Andi, you're cooking today.

So here is your foodie gift today. Cheese!

Beautiful.

Stilton cheese.

Which you do get, so when you're not eating it

-with a nice bottle of port.

-With crackers. Do you know what? wait.

First of all, I've got a little fact for you.

Did you know that 70% of all Stilton sales happen in December?

Amazing.

And here's another amazing fact that made even Mary Berry flush.

How would you put it on your pie at lunch?

I just put it in the microwave.

-And it melts.

-This is advanced cooking, this is!

I must say, you look really well on it.

I know, what do they call it, aphrodisiac?

I won't go into that detail but thank you very much.

Poor Mary. Didn't know where to go with that one.

Right, so...

I am going to be turning this into a turmeric-roasted cauliflower...

-Nice.

-..with Stilton cream and deep-fried cauliflower leaves.

Great, OK, what can I do?

First of all, cut me off a piece of that

and then I'm going to get you to make a turmeric paste.

I think... A little bit more, it's Christmas.

This is a brilliant... Do you know about this?

I'm sure you know about this, a brilliant peeling trick.

Have you guys seen this?

When you're trying to peel turmeric or ginger,

you get the big knife - little spoon and it just comes off.

So, so easy, it's beautiful. I think we need about half of that.

-OK.

-Put that in there with some rapeseed oil, I think.

This cauliflower here has been steamed

for about eight or 10 minutes.

You definitely don't need to have a fancy steamer, kitchen gadget thing.

You can just do it over a pot of water with a colander and tinfoil.

Just steam it through for 8-10 minutes,

until it's a little bit tender,

so you can see the knife goes into it really easily.

-What have you got there?

-Is that half, is that enough?

That's about right, that's absolutely fine,

and then squeeze that roast garlic in, I love roast garlic.

Seriously! Every time, I get really excited about it,

it's slightly weird of me.

And then were going to whack a bunch of the rapeseed oil in.

-Look at that.

-Could you do this with regular turmeric?

You definitely can do it with regular turmeric,

I just love the fresh stuff because it's exciting.

-Look at that.

-Beautiful colours.

-It does like to stain everything.

-It does stain everything.

There are some little gloves. I generally hardly ever bother

to use them but do use them because your hands will go orange.

-People paint walls with it.

-Do they?

Yeah, yeah. They use it as paint. In India they use it as paint.

-Really?

-Because it's a stain, it's a proper stain.

They use it on hen nights as well.

They rub it all over your skin to make your skin glow

except it's like a really bad yellow tan.

They do that in Essex as well.

That's perfect. Let's get that out of there.

And then pour that onto this cauliflower that we have pre-steamed over here.

-OK.

-You're quite obedient, aren't you?

So is the steaming necessary?

The steaming is necessary because you want to make sure it's properly tender.

There's a lot of different recipes right now

with whole roasted cauliflower, and I've been served quite a lot

of still-hard-in-the-middle cauliflower, so I steam it

just so it's really tender and delicious.

Really simple like that. Let's put a little salt on there.

-Just season it up.

-This recipe is not good for your love life

with the roasted garlic and the turmeric.

Very good for your health, however.

This is going to go into the oven.

Get this one out.

Could you start making the batter for me, Matt?

Of course.

You've got cornflour, wheat flour, and you've got fizzy water

and a little bit of vinegar, and all of that goes into the batter.

The vinegar makes the batter have a nice little crack to it.

It gives you a nice crisp batter at the end.

Taking the peel off of that Stilton a little bit, actually,

and straight into this pan.

We're going to just melt these things down here,

so that's soya cream and dairy cream,

and I use both because I find that with just dairy cream

-it's a bit heavy.

-Really?

-It can be a little bit too rich.

Obviously, if you want to just use normal cream...

I don't think I've ever tried soya cream.

I just think it's a little bit...

I like the contrast when you use both creams, but really you don't,

that's a little quirk of mine.

But it behaves in exactly the same way.

Behaves in exactly the same way. It doesn't thicken.

It's not like double cream, it's like single cream.

Shall I throw these in now?

Why don't you start that? I'm just going to turn this up.

Get this melted off. There we go.

Andi, what's on the menu for you at Christmas time?

I'm very into goose. I love goose, I love duck.

I do goose and then we have prunes soaked in Armagnac.

-Come on!

-Hello!

Little detonations of deliciousness.

And with spinach, roast potatoes,

I also have to do... My family, there's a lot of us.

We sort of combine two families every year, there's a lot of us,

so we will do a ham, there'll be a goose, beef, a whole fish.

There's a vegan there, there'll be all sorts of other things happening.

-We cater for everybody.

-Quite right.

You just pour this over the top, comme ca.

Like that.

-This is like the best batter in the world.

-Isn't it fun batter?

-It's fun.

-It's fun and it's very good.

When things work, it's fun. We slip this back into the oven.

So how long is it going back in for?

Back in, probably about I would say 20 minutes, really,

because you want it bubbling and brown and deeply sexy,

like that, basically.

When that's happened, you know it's long enough.

It should take about 20 minutes, something along those lines.

-Righto.

-This is coming back over here with me.

-Nice.

-It looks great.

This is one of the things from the restaurant,

because I've got quite a lot of friends who don't eat meat

and they get so bored of aubergine and tomato stack,

another risotto.

"Do you want an omelette?" "Not really! Just had 500."

We try to come up with as many adventurous things as we can,

this is one of them.

We take the whole cauliflower off onto the plate.

Then pour the rest of that sauce over there. Thank you.

-Nice.

-Little bit left in the pan.

Where are these going? Just around?

-It's also a very nice...

-That looks slimming(!)

It's really good! Really good for the diet.

This is a toasted sourdough bread and walnut crumb,

just whizzed up. Toasted bread.

It goes on the top. Just for some extra texture.

The nuttiness works very well with the cauliflower, I think.

I could sit down and have a pile of those.

A pile of those, nice fizzy...

More Cava!

-And there we have it.

-Beautiful. Remind us what that is.

That is a whole turmeric-roasted cauliflower

with a Stilton cream and crispy tempura leafs.

-Delicious.

-Wow.

OK, it's time. Everybody dig in.

Are you ready for a big cauliflower?

Very great cauliflower.

See what you think about that.

I really like the idea of using the leaves

because you just normally cut them off and throw them away.

-It's using all of it.

-Absolutely.

People talk about nose to tail eating,

I think you should use the whole vegetable if you can.

It's a great idea.

Oh, my word. That is beautiful.

That is delicious. I love those leaves.

Candice, in just a minute, you're going to be cooking for us,

you're going to be showing us how to make these? Is that right?

I am, yes. My little home-made biscuits,

a little gift for you, Matt.

Have you got any interesting Christmas stories?

My first Christmas in England, in our little flat,

I used to live in Sutton, and we had this table and I said,

"Great, it's one of those extending tables and we laid it all out."

A couple of extra friends came over, my husband is like,

"I'll extend the table." I went, "Not with the stuff on it?"

He went, "No, it's fine, it's fine." "No, please, no!"

You know what happened.

The entire thing down. First-ever Christmas here. I was in tears!

It was our perfect Christmas! Thanks for reminding me!

-Are you still together?

-Yes.

-There we go. Happy ending.

Anyway, here's some other famous faces with their Christmas memories.

The parish council always had a massive knees-up on Christmas Eve

and I remember my parents had gone off to the knees-up

and, then they'd come out.

You know how, sometimes,

your parents have to help Father Christmas,

just advising him on which present?

Sometimes they have to just advise because he's not got a good memory.

On this occasion, they were no help at all.

So, I remember, on Christmas morning, we were all pulling things out of stockings

that weren't... I don't think, were necessarily intended for us.

So, we had a bit of a swap shop afterwards.

Funky, anything you look forward to at Christmas?

Please don't use me as a stocking this year.

Best Christmas present I ever got was when I was eight years old

and was given a wonderful book

called The Movie Treasury Of Horror Movies.

By Alan Frank.

Great big, glossy book,

full of colour photos of all my favourite horror films.

It's the only time I remember not opening the other presents.

I just sat there and devoured this book.

Best Christmas I ever had.

Nothing looks more thoughtful than a home-made gift

so we're giving daily festive food gift ideas.

And, of course, who better to make this than someone from the

biggest baking show in the world, The Great British Bake Off.

Today, were joined by the current champion Candice.

Candice, what are we making?

Today, we are going to make

-a chocolate, orange, and cardamom shortbread.

-Nice! Nice!

-Whoa!

-Indeed. Anyway. OK.

So, shall I smash these up for you?

Yes. Smash those up. Get the seeds out

-and then grind them down in the pestle and mortar.

-OK.

Then, what I'm going to do is zest you some orange.

I really, really love using these things.

Because I'm not fearful that I'm going to grate my knuckle, at all.

Microplanes. Good, aren't they? Do you know where they came from?

-Shall I give you a little fun fact?

-Yeah. Go for it.

They were medical, originally. Did you know that? Yeah.

They were used for grinding down bones.

-No!

-Yeah. Yeah. Top fact, there!

-Ooh, lovely! Yeah.

-Keep it light and Christmassy!

-Yeah!

-Very heart-warming.

-I'll use it in my next recipe.

-Yeah!

-Ground-bone shortbread.

Erm...

LAUGHTER

What I like to do is, with the orange zest,

so put that in with the cardamom and then I like to add the sugar in

and give it a good bash down together.

Because then you get all the oils out of the zest

and it just brings out the flavour a lot more.

Is it, if I'm grinding this orange down to its oils,

is it a danger that it could get quite greasy?

Do you compensate with the amount of butter?

Yeah. Yeah. Compensate, sort of, with the butter and the flour.

So it doesn't fall down to a paste.

-Right.

-It just infuses the sugar.

-OK. Nice.

So how has your life changed, then?

Beyond recognition, presumably, since winning Bake Off.

People seem to know my name at the minute and stop me for a chat,

which is always quite nice.

More than I get.

But, no, they've been really, really lovely.

-Everyone's been really, really lovely.

-It was huge.

How many millions of viewers? 14 million, or something, watched the final.

Well, the final, consolidated was about 16 millions.

-Wow!

-So, yeah...

-Imagine getting those figures, Olly.

We can but dream.

It is Christmas, maybe it will be my Christmas wish come true.

Candice, don't you have that odd thing...?

I mean, when I saw you today I forgot I didn't actually know you.

I was, like, "Oh hi!" Like you're my old mate.

And then I realised you're Candice from Bake Off.

Isn't that slightly odd?

It is. And I do to have to take a second and think, "Do I know you?"

-And then I'm like, OK.

-"OK. No, I don't."

But people, kind of, they had 10 weeks with you, or with us.

-So they, kind of, do feel like they know you.

-We sort of do know you.

Which is really, really nice.

That's possibly the beauty of Bake Off, isn't it?

Everyone's so lovely. Yeah.

-You become so invested in all the contestants.

-Yes!

-Yes!

I can't believe how obsessed I get.

I think it was so, sort of, ingrained into us.

"Don't tell anyone."

That it just... We just become...

Well, I was, like, thinking,

"Oh, my God, if I say anything, someone's going to see

"and take me down with a cupcake," or something like that.

-With a cupcake?

-"Yeah, she's mentioning Bake Off! Stop that."

But, no, it became more weird when we were allowed to say something.

So, I had quite a nice moment after the final was aired

and about midnight and we were sat in the hotel,

just having a drink and someone went, "I really hope you win."

-And I went, "Oh, thanks!" "Oh, I did! I did!"

-Oh, really?

-Did you do a little dance as well?

-I did. Like, when I won!

My feet going. I get all excited. So, yeah, really, really lovely.

-Really lovely moment.

-Right, so, in here we've got, what?

-Butter, sugar...

-Yeah. Butter and sugar.

I like to use a mix of golden caster sugar

and a bit of brown sugar

because I just like the caramel that you get with it.

So try and make sure the butter is nice and soft

because, otherwise, you could be here forever.

Obviously, if you've got big, strong muscles,

then you could do it all by hand.

I'm not feeling too strong, at the moment. So, yeah.

Then, just in here, just to get it started,

just going to add the flour.

And start to bring it together.

And then finish it off with hands.

The danger is overworking it in the machine.

But if you just, sort of, start bringing it together,

just speeds up the process,

or old-fashioned way, wooden spoon and hands. Perfect.

What happens if you overwork it, Candice?

-You, kind of, lose the crumbliness of the biscuit.

-It goes all pasty?

Yeah, that good texture that shortbread should be.

I left last night. I thought, I'll get down here the night before.

It means I can chill and get my head in gear, and everything like that,

so I had my suitcase and my two bags,

and some biscuits, and some dough, and everything.

-Well, me...

-You travel light, then?

-Yeah, yeah, yeah. Always.

Me plus my, erm, boyfriend and the pug, getting dragged,

like, running up the stairs in the station. Very dangerous.

-Suitcase gets launched on, biscuits got broken,...

-Aww!

..rather warm,

quite hot, bit flustered, people going, "Are you all right, Candice?"

I'm going, "Yeah! Yeah! Yeah, brilliant."

LAUGHTER

That's when you don't want people to know who you are.

Yeah. So I lost a few of my biscuits.

My nephew was using the cutters to cut out blue Play-Doh last night.

So, yeah! Of course, it all went swimmingly.

I like to do two types.

This is the basis of the dough.

Use sugar, butter, flour, orange, and cardamom.

Keep one to the side

and then toasted almonds,

I've just been told that you can actually buy these ready toasted.

-Do you want to use this?

-We will use that. Yeah.

And we will use those to roll out, just to save time

but, for one half, keep it plain,

the other half add in toasted almonds,

chopped chocolate,

and you get your two different doses.

-Same ingredients but just different textures.

-Nice. Variation.

Candice, you must have met quite a few people

since you won the Bake Off.

Who's been the most exciting person, for you, that you've met?

Apart from, obviously, Matt.

-Well, yeah.

-I knew he was going to do that!

-I knew you were going to do it! Of course!

-Am I that predictable?

No, you're just... Well, you are!

Keep your temper!

Erm, yeah.

I mean, just after the final had the opportunity to go to

Pride Of Britain, which was absolutely amazing.

I felt really humbled by that.

But I got to meet Geri and Emma from the Spice Girls onstage.

No! Really?

I was, like, full-on love for the Spice Girls.

I'd be quite excited about that, as well, to be honest.

I was very, very excited.

I think shortbread should be quite thick.

Not too thin so you lose, sort of, all that good texture.

-Overall, it was a great experience, was it?

-It was incredible.

How did you get on with those two though? Mary and Paul?

Yeah. They are brilliant. Their knowledge is brilliant.

I want to learn all the time,

so if I did something wrong or something wasn't right,

I wanted to know what it was that hadn't gone right.

I mean, sometimes, there was no answer.

You won Star Baker three times.

Yeah, I did.

-I'm not sure how that happened.

-Pretty amazing.

-Yeah, really, really good feeling.

-Did you get a hat, or anything?

-Did they give you anything for being Star Baker?

-No.

-Just the... You know...

-Would like a little heart.

-I'd love the hat.

-And the scarf, you know.

-Lovely little hart.

These are in for about 12-15 minutes.

Keep an eye on them because they are funny shapes.

They do, kind of, go around the edges. But that, I think, is good.

-OK.

-So, we're going to do some dipping.

-Out of the oven? Just dip.

And two types, the ones that have already got the chocolate and the almonds in.

Quite nice. Sprinkling of icing sugar on those, if you want.

Or dip.

-OK.

-That extra...

-When did you start baking? Were you very young?

I used to watch my nan bake all the time.

She was an amazing baker.

So, I used to watch her and just, kind of, probably,

be more of a hindrance but I loved, sort of,

learning and understanding what she was doing and why she was doing it.

It, kind of, just went from there, really.

So, with the melted chocolate,

I've used a chocolate that's got little bits of orange in

and little bits of almonds in. That's quite nice.

You get loads of different flavoured chocolates,

like your salt and your chilli.

You can just change up the flavours, really.

And then just sprinkle on some more toasted flaked almonds.

-Just makes it a bit nice and pretty.

-And then we are good to go?

-We are good to go.

-OK.

So, ideally, chill them down for a while.

Yeah. Cold room.

Fridge for 10 minutes.

-But...

-Very nice.

-Hot melted chocolate.

Candice, remind us what these are.

These are my chocolate, orange, and cardamom shortbread biscuits.

Beautiful.

Magical little biscuits. Right.

-Let's go over and see what these guys think? There you go.

-Yum!

As you know, Andi, I'm partial to a home-made gift.

Why don't you try those?

I'd be very happy to receive those.

And not complain and be miserable?

-How are they?

-Really quite superb.

-Just need, maybe, some Cava.

-A glass of sparkling Moscato.

-That's what you need.

-Orange is lovely.

-Good old Asti with that.

Do your job, Olly. Do your job.

As a chef, I ask often what my top tips are

for creating the perfect food at Christmas

but I don't do the cooking at Christmas.

My wife does. Or we go to a nice hotel.

So here's some advice from some of my chef friends instead.

Christmas is all about sharing and when I say sharing,

I mean sharing the cooking, as well.

It's very important that everyone joins in and really enjoys it.

You don't want to be slaving over a hot stove all the time.

Let everyone join in and make something together.

If you have a goose or turkey, cook the day before. Meat day.

So, let them rest. Also, all the trimmings.

Everything goes. Then, the day after,

you just sit it on the table and warm it up, everything

and you really enjoyed it.

So, when you think about Christmas,

there's loads of roasting to do, in terms of vegetables,

so what you can do with them,

you can blanch them, even a couple of days before

and keep them in the fridge and, then, roasting is just a doddle.

You just throw it in, and it's ready within about 20 minutes,

if you're pan is hot and the oil is hot.

Best thing to do is, don't plate it up. I go the Waltons style.

I lay it all there in the centre of the table

and just let people muck in and help themselves.

Let's face it, Christmas isn't just about the food.

It's also about the drink.

So, in this series, we'll be bringing you

the spirit of Christmas with three new cocktail recipes every day.

Olly, what are they based around today?

Well, today, they are based around gin.

A lot of people love their whisky at Christmas time

but gin is just on fire at the moment. People are loving it.

It's said that gin is going to hit over £1 billion worth of sales, this year.

-A billion?

-A billion. That's just with you both. That's it.

-I do like gin.

-It's great, isn't it?

I just think, you know, gin has become so fascinating

with all the different botanicals that go into it.

This particular one is made of grapes.

So, the base for it, they distil it

and then they have all sorts of herbs,

they make them all a bit different.

-You can make the most amazing cocktails.

-Right. Let's make some.

Well, look. We could do some measuring but it's Christmas.

So, I think, first of all, we get our gin and we splash it

into our cocktail shaker, just with a bit of ice there.

-I like your measures.

-I'm just squeezing a little bit of lime.

This, by the way, is called the Narnia 75.

It's based on the French 75,

which is gin, lemon juice, and sugar.

I'm just going to use lime juice because, actually, I think,

lime works better with gin across-the-board.

You know, I'm not going to disparage the whole putting in the lemon...

Grinning idiotically because you said Narnia,

-so now it feels really magical!

-I know. It's great.

-Ooh! Narnia!

-Reminds you of Mr Tumnus.

You give it a bit of a shake.

I like how you do it.

Always point the thing away. Just twist that out.

We're going to strain it into a champagne flute

and what I'm going to do is then top it up with some champagne.

-It's part of who we are. We love cocktails.

-Drink!

-Yes!

The backbone of society.

Andi, that's for you. I've even got you little nametags.

-We've got our Narnia 75.

-I've got a name.

-Yeah!

-I'm such a sucker.

Narnia. I've got my own name on it.

-It's got to be done.

-I like this.

-Give it a swirl.

-Cheers.

-Cheers.

-Cheers.

Gin, lime juice, sugar, all muddled up and then a bit of fizz.

-That's lovely.

-Candice, have you tasted this?

-Yeah, go on, try that.

I like that. I'm not a massive fan of cocktails, actually.

I think they get muddled and confused. That's nice, though.

I'm like him. A lot of the time

they're badly made and they're too sweet

and it's all a horrible mess.

I think, with cocktails, it's all about balance.

So, we're going to do next, we're going to have Santa's Little Helper.

So, this is all about the, kind of, fruits of Christmas.

I'm going to put some cranberries into my little cocktail mixer, there.

I'm going to put him in.

I'm going to use rosemary, as well.

And then I'm going to add in there, where's my syrup gone?

-It could be quite strong but just the right amount again.

-Exactly.

-It's all about that sense of balance.

-What's that?

That, there, if I can just have a look at the little things.

Do you know what, it is maple syrup. I was wondering, but it is.

You are right. So, this is entirely about Christmas.

I'm just going to squish down, maple syrup, rosemary,

-and cranberry.

-OK.

And I'm also going to add in there some sweet vermouth.

Which is Italian.

Basically, it's an aromatised red wine.

It has sweetness and, at Christmas time, again,

-it has all that fantastic Christmas flavour to it.

-Beautiful. Bulldog!

-Look at that!

-Do you know, my friend invented the espresso martini.

-Dick Bradsell.

-Is that right?

-Dick Bradsell, the amazing mixologist.

-Of course!

He passed away. Incredible man.

And another one, the Bramble, as well, which is another lovely cocktail.

Right. I haven't tried that one.

People always wonder where you should tap

when it sometimes gets stuck.

Just where it comes away from the glass. You give a little tap.

-Comes away really, really easy.

-Splendid.

It's a stunner, isn't it? And little garnishes for the top.

I've made these. Very, very easy.

Rosemary sprigs, cranberry nose and little clove eyes.

You can have the Rudolph. Can I have one without?

-Just want the marshmallow?

-No. I just want the drink.

-Cheers.

-That's an attractive cocktail, isn't it?

-Have you got one?

I'm going to have to show you how this Christmas thing works.

-There's so much paraphernalia over cocktails.

-Yes.

-Yeah, just think simple. Get it down.

-Aah! It's beautiful.

You like that, Nina?

-Tell us about the mocktail.

-Really, really simple.

Gin and gingerbread's a lovely combination so if you like...

If you want something's that's non-alcoholic, gingerbread syrup.

-That's sexy!

-Into a jug, lemon juice, just simple, top it up with soda.

It's a phenomenal drink for the drivers who might be there.

Can I just say, gingerbread syrup, best thing in the world ever!

-It is cool.

-Toasted gingerbread syrup. Incredible.

-Love all that.

-Cheers, Olly!

-Salud!

-Lovely! Thanks very much.

Now, Christmas is all about friends and family, obviously

and, for me, Fanny Cradock.

She's the original TV cook.

So we thought it would be a real treat

to step back into Christmas past and find out

what the inimitable Fanny made for this time of year.

Hello. Be with you in a minute.

This tree's nearly finished now.

Well, I always think, and I think you'll probably agree with me,

that, somehow or other,

mincemeat is the Cinderella of Christmas cooking.

It's not properly treated. Those dreadful little bitty mince pies.

You know, first bite up to the mincemeat, second bite over.

Now for the ones, especially the younger ones,

who are newcomers to my cooking,

we must make a proper mince pie.

So, I've rolled the paste out

because, most of you older ones know it so well,

you don't want to see it over and over again in depth.

I'll make it clear to you young ones that you roll out the paste

fairly thinly, all in the booklet, of course, and the instructions