Episode 10

0:00:02 > 0:00:04'Twas two nights before Christmas, when all through the house,

0:00:04 > 0:00:06not a creature was stirring... except my TV spouse.

0:00:06 > 0:00:09The dishes were placed on the table with care,

0:00:09 > 0:00:12in the hopes that delicious food would soon be there.

0:00:12 > 0:00:14And it will, because this is Christmas Kitchen.

0:00:35 > 0:00:38Hello and welcome to Christmas Kitchen, I'm Matt Tebbutt.

0:00:38 > 0:00:40And I'm Andi Oliver.

0:00:40 > 0:00:43And we're here with all the festive recipe inspiration you need

0:00:43 > 0:00:46for the coming weekend. It's the most wonderful time of the year.

0:00:46 > 0:00:50- Are you about to sing? - Almost, I was just stopping myself!

0:00:50 > 0:00:52Here's today team.

0:00:52 > 0:00:54One of the nation's best-loved actors and comedians,

0:00:54 > 0:00:57Ronni Ancona, is making an impression on us.

0:00:57 > 0:01:00She's starring in a Christmas episode of Last Tango In Halifax.

0:01:00 > 0:01:02And French chef Amandine Chaignot is providing

0:01:02 > 0:01:04our international festive gift.

0:01:04 > 0:01:07And what more could you want on Christmas day than to open

0:01:07 > 0:01:11- a present handmade by Bake Off star Selasi?- Yay!

0:01:11 > 0:01:13He's here with a great little gift,

0:01:13 > 0:01:15Parmesan and poppy seed biscuits and chorizo chutney.

0:01:15 > 0:01:17And of course we all need something

0:01:17 > 0:01:19to wash that delicious food down with

0:01:19 > 0:01:21and Olly Smith is here,

0:01:21 > 0:01:24with his selection of wines, cocktails and mocktails to suit every budget.

0:01:24 > 0:01:27Plus, we unwrap the Christmas archives to find recipes from

0:01:27 > 0:01:29the Hairy Bikers, Nigella and Delia,

0:01:29 > 0:01:32who is cooking her traditional ham recipe.

0:01:32 > 0:01:35Here it is, beside me, soaking away here.

0:01:35 > 0:01:38It's actually ready now to be cooked.

0:01:40 > 0:01:44- That looks inviting!- Is it meant to be green, is it meant to be green?

0:01:44 > 0:01:46Look forward to seeing that a little bit later on.

0:01:46 > 0:01:48Right, now, let's get on with the cooking.

0:01:48 > 0:01:51We've covered all sorts of festive food on this series, but today,

0:01:51 > 0:01:53we're going to cook the most talked about dish,

0:01:53 > 0:01:56the most controversial dish, and also the most divisive dish.

0:01:56 > 0:01:59- The turkey.- There's a lot of turkey. - Where do you stand on turkey?

0:01:59 > 0:02:00It's not my favourite thing.

0:02:00 > 0:02:04But I have worked out if you treat it right, you can make it delicious.

0:02:04 > 0:02:06OK, I'm going to do it three different ways,

0:02:06 > 0:02:07then we're going to taste them

0:02:07 > 0:02:11and then you can decide whether to try one of these methods

0:02:11 > 0:02:13or do what you've been doing for generations, basically.

0:02:13 > 0:02:16- Ronni, would you like to join us? - Come over here, Ronni.

0:02:16 > 0:02:18Come over here, come near the turkey.

0:02:18 > 0:02:20Can I just say, when you say treat them right,

0:02:20 > 0:02:23can I suggest that killing them and...

0:02:23 > 0:02:24It was a bad start.

0:02:24 > 0:02:27..plucking them isn't necessarily the best start?

0:02:27 > 0:02:30I did mean a relationship, it was a relationship, I meant, really.

0:02:30 > 0:02:32Just a thought.

0:02:32 > 0:02:36- Are you a turkey fan?- No, I'm very like you in that, sometimes...

0:02:36 > 0:02:39- Take a seat over here, my darling. - Oh, I'm going to have a little seat?

0:02:39 > 0:02:43I think that if it is not done properly,

0:02:43 > 0:02:46- and I'm not the person to do that, it can be...- Horrendous.

0:02:46 > 0:02:50Christmas dinner can be like it's chicken with hot jam, really.

0:02:50 > 0:02:54- Chicken with hot jam. Cardboard with hot jam.- It needs lots of work.

0:02:54 > 0:02:57So we've got three different... This is the, kind of,

0:02:57 > 0:03:00the quite popular one now. This is brining.

0:03:00 > 0:03:03- OK?- I brine.- You see this quite a lot, Nigella brines.

0:03:03 > 0:03:06- Do you brine?- I brine. I'm a briner.- All the greats.

0:03:06 > 0:03:09- This is like a brine-off.- Yes! - It does feel like...- Do you brine?

0:03:09 > 0:03:12- No. I've never brined. No. Not at all.- I feel incompetent.

0:03:12 > 0:03:14- See, we're all...- Stick with me!

0:03:14 > 0:03:16It's going to turn into a big fight.

0:03:16 > 0:03:18OK, so, this is brining.

0:03:18 > 0:03:19So, basically, what we need to do,

0:03:19 > 0:03:22all these ingredients here, nice Christmassy ingredients.

0:03:22 > 0:03:25We've got cinnamon, we've got a few star anise down here, garlic,

0:03:25 > 0:03:29thyme, bay leaves, sugar and salt. Equal quantities, basically.

0:03:29 > 0:03:32Put it in here, cover it in water, dissolve it, over heat if you like,

0:03:32 > 0:03:36and then when it's cool, push the bird down, breast side down.

0:03:36 > 0:03:39And then you keep it somewhere called... Called? Cold.

0:03:39 > 0:03:43- Like your garage. Cover it.- Or your balcony or somewhere outside.

0:03:43 > 0:03:45- Your balcony? - Well, I haven't got a garage.

0:03:45 > 0:03:48- Not everyone's got a garage, Matt. - OK, all right.

0:03:48 > 0:03:51We're not all living in mansions on the hill, Matt Tebbutt!

0:03:51 > 0:03:53Some of us don't have a garage.

0:03:53 > 0:03:56So, look, couple of days, two days, that'll probably do it.

0:03:56 > 0:03:59- And all those flavours will get in there.- Two days?!- Two days.

0:03:59 > 0:04:02I don't think you realise the organisation involved in that.

0:04:02 > 0:04:05- No, but, do you know what?- Put it in tonight, it'll be done already.

0:04:05 > 0:04:08If you start early, it takes the strain off.

0:04:08 > 0:04:11Of course I know that's a good thing, starting early, but just...

0:04:11 > 0:04:13Right, OK, so that's brining. So this is another method.

0:04:13 > 0:04:17This involves making a butter, just a nice herb, lemon butter,

0:04:17 > 0:04:20- something like that. - What herbs you got in there?

0:04:20 > 0:04:23Bit of parsley, bit of tarragon, some bay leaves in there.

0:04:23 > 0:04:29Garlic, thyme. Bit of lemon. And then, this is the interesting bit.

0:04:29 > 0:04:32This is where it gets a little bit brutal.

0:04:32 > 0:04:36- This is when you stuff it under the skin.- Oh, matron.

0:04:36 > 0:04:38It is a bit matron.

0:04:38 > 0:04:41- You need to get your hand in there and loosen...- Oh, wow.

0:04:41 > 0:04:43I noticed that they're going for close-ups.

0:04:43 > 0:04:44The good thing about turkey is,

0:04:44 > 0:04:47the skin is actually quite thick so it's not that hard.

0:04:47 > 0:04:49When you do that with a chicken, it's a bit more delicate.

0:04:49 > 0:04:53Is this suitable for daytime viewing? I just wanted to check.

0:04:53 > 0:04:55It's a turkey, not a glove puppet!

0:04:55 > 0:04:57LAUGHTER

0:04:57 > 0:05:01So, just ease the skin away. Down to the legs.

0:05:01 > 0:05:05- It's a good thing, though, it makes it really luscious.- Look at that.

0:05:05 > 0:05:09- Ohh!- It looks a little bit medical. Right. And then...

0:05:09 > 0:05:12- You're going to squeeze that butter. - We saw Fanny do this.

0:05:12 > 0:05:16We saw Fanny Cradock do this in a recent episode. Very impressive.

0:05:16 > 0:05:20- Under the skin.- I think it's really appealing.- And then just mash it.

0:05:20 > 0:05:23- Am I quite weird?- All over. - Look at that!

0:05:23 > 0:05:24The idea being that this is nice and moist

0:05:24 > 0:05:26and it'll baste from the inside.

0:05:26 > 0:05:29- Buttery, lovely, gorgeousness. - I had an old aunt who...

0:05:29 > 0:05:33- Shall I move that for you? - I'll move this.- You move that.

0:05:33 > 0:05:37I'm going to find out about Last Tango In Halifax if it kills me!

0:05:37 > 0:05:38Last Tango In Halifax.

0:05:38 > 0:05:43- Last Tango In Halifax. - Your character.- Judith, yes.

0:05:43 > 0:05:47Who, can I just say, used to be a screaming drunk.

0:05:47 > 0:05:51But she's not, she's not in these last two episodes.

0:05:51 > 0:05:55- And she's cleaned her act up. - Oh, I'm glad, actually.

0:05:55 > 0:05:57She's cleaned her act up and it's quite unusual

0:05:57 > 0:06:02when you've played somebody drunk for the entire, for several series,

0:06:02 > 0:06:05to suddenly, you know, she's sober.

0:06:05 > 0:06:07I found it quite difficult to know what to do.

0:06:07 > 0:06:09It's good to evolve the character, to move her on.

0:06:09 > 0:06:12- All the women are brilliant characters.- They're very strong.

0:06:12 > 0:06:15And the great thing is, Andi, we're incredibly close,

0:06:15 > 0:06:19the cast are really, really, very, very close cast.

0:06:19 > 0:06:21Wonderful, Sarah Lancashire.

0:06:21 > 0:06:23Sarah Lancashire and the fantastic Annie Reid,

0:06:23 > 0:06:26- and Derek Jacobi, Nicola Walker. - Brilliant.

0:06:26 > 0:06:30And the wonderful Tony Gardner who plays my kind of, sort of,

0:06:30 > 0:06:32hapless on-off lover.

0:06:32 > 0:06:36And so it's a great... It really is, it's a very great cast.

0:06:36 > 0:06:40Brilliant actors, sort of royalty at this point, we're talking about.

0:06:40 > 0:06:44- Yes, well!- It's on the iPlayer now because it's actually been on?

0:06:44 > 0:06:48Yeah, it's been on, it's been on so it's on the iPlayer,

0:06:48 > 0:06:50so if you've missed that, I know it's a very busy schedule.

0:06:50 > 0:06:53- We've got a clip of it.- Oh, my God, have you?- We have a clip, have fun.

0:06:57 > 0:06:59Gosh. Wow.

0:06:59 > 0:07:01Well, of course, she started out in the state sector

0:07:01 > 0:07:04all those years ago. In the '80s.

0:07:04 > 0:07:06When we were both young enough and stupid enough

0:07:06 > 0:07:11to imagine this country was capable of achieving something resembling social justice.

0:07:11 > 0:07:14- Why is he dressed like James Bond? - Why are you dressed like James Bond?

0:07:14 > 0:07:18Oh, there's a car coming to take us to London, I did tell you.

0:07:18 > 0:07:19Judith's...

0:07:19 > 0:07:22She's been nominated for the Carnegie medal for children's fiction.

0:07:22 > 0:07:24Are you ready?

0:07:24 > 0:07:28Him and his little friend better not mess up the house while we're out.

0:07:28 > 0:07:30- They do know that, don't they? - Of course they do.

0:07:35 > 0:07:36APPLAUSE

0:07:36 > 0:07:40- Oh, I can't wait.- So this is the last one. This is a glaze.

0:07:40 > 0:07:41We're going to take the legs off,

0:07:41 > 0:07:44because the legs are going to cook at a different rate to the breast.

0:07:44 > 0:07:47Which is why legs are usually good to eat,

0:07:47 > 0:07:48breast is usually overcooked.

0:07:48 > 0:07:52So we're going to take the legs off and poach them in duck fat,

0:07:52 > 0:07:55- or goose fat.- You're going to confit them?- Confit the legs.

0:07:55 > 0:07:58In here, I've got some whisky, some soy sauce,

0:07:58 > 0:08:00a little bit of butter, some paprika and sugar,

0:08:00 > 0:08:03and then I'm just going to glaze it for the last hour of the cook.

0:08:03 > 0:08:05- OK?- That's a lot of whisky.- It is.

0:08:05 > 0:08:06I'm so glad you confit the legs,

0:08:06 > 0:08:09because I thought I was the only person who did that.

0:08:09 > 0:08:12I'm a big leg confit-er.

0:08:12 > 0:08:15- All about the confit, darling. - All about the confit.

0:08:15 > 0:08:19- So, you just...- So, what have you got in that oil in the confit?

0:08:19 > 0:08:23You lay the legs out in some salt, with some herbs, bay leaves,

0:08:23 > 0:08:27garlic, and then press them down. Leave them for about 24 hours.

0:08:27 > 0:08:29- Draw the moisture out.- Exactly.

0:08:29 > 0:08:31And then you take them out, brush them off,

0:08:31 > 0:08:35and then drop them in fat, bring them up to simmer and then just

0:08:35 > 0:08:38tick it over very gently, probably for about going on two hours.

0:08:38 > 0:08:41Have you put any spice or anything in your...?

0:08:41 > 0:08:44You can put that in the salt, a little star anise,

0:08:44 > 0:08:46peppercorns, coriander seeds, things like that,

0:08:46 > 0:08:49anything you want, or nothing at all. Just need the salt.

0:08:49 > 0:08:50Can I just say that you chefs,

0:08:50 > 0:08:54you always throw away all these amazing herbs and spices, like,

0:08:54 > 0:08:56us lesser mortals, when you go,

0:08:56 > 0:08:58"Oh, it's just got a little bit of coriander,

0:08:58 > 0:09:02"star anise, cinnamon, garlic, a bit of this, a bit of rosemary."

0:09:02 > 0:09:04That involves us lesser mortals going,

0:09:04 > 0:09:07I thought I knew I had it somewhere!

0:09:07 > 0:09:09Looking in the fridge. Not having the stuff.

0:09:09 > 0:09:12If you look at your spice cupboard, have you got a spice cupboard?

0:09:12 > 0:09:15- Yes, yes, I have.- I'm assuming. I don't want to assume.

0:09:15 > 0:09:17You just pick things off.

0:09:17 > 0:09:20It doesn't have to be those. It can be whatever you like.

0:09:20 > 0:09:21Doesn't have to be fresh?

0:09:21 > 0:09:23Well, seeds and stuff last for ages.

0:09:23 > 0:09:26Yes, no, I've got... I'm embarrassed, I asked the question.

0:09:26 > 0:09:28Ronni, across the whole of your career,

0:09:28 > 0:09:33what is the performance that you're most nervous about, most keyed up?

0:09:33 > 0:09:38Doing stand-up or even the live, the clubs, can be phenomenally scary.

0:09:38 > 0:09:40You know, it's quite terrifying.

0:09:40 > 0:09:43I think stand-up has to be the most terrifying notion

0:09:43 > 0:09:44of any kind of performance.

0:09:44 > 0:09:47Terrifying, and in fact, there are some great stories about.

0:09:47 > 0:09:50I mean, I died a death that was so bad, once,

0:09:50 > 0:09:53I just literally ran out of the club,

0:09:53 > 0:09:55ran onto the closest bus I could see,

0:09:55 > 0:09:57I didn't even know where it was going.

0:09:57 > 0:10:02And everybody the next day sort of rung me, who was on the bill,

0:10:02 > 0:10:04just to check I was still alive!

0:10:04 > 0:10:06We've all done it. We've all done it.

0:10:06 > 0:10:09You know, there are some legendary stories on the circuit.

0:10:09 > 0:10:11How are you doing there, Matt?

0:10:11 > 0:10:14OK, so, look, I'm getting there, these are my turkeys.

0:10:14 > 0:10:17- So, shall we have a look at the brined one?- Can I just say?

0:10:17 > 0:10:20I do all these things, I brine it, then I butter it, then I glaze it.

0:10:20 > 0:10:23- So I do all of them. - Do you?- Yes, I do.

0:10:23 > 0:10:26- That's just totally boasting now. - No, no!

0:10:26 > 0:10:28It's only because that's...

0:10:28 > 0:10:31It gives you the optimum turkey experience.

0:10:31 > 0:10:34Do any of you just take it out of the cellophane wrapper

0:10:34 > 0:10:37- and shove it in the oven? - Very, very juicy.

0:10:37 > 0:10:41- It does look amazing, that's just the brine?- That's the brined one.

0:10:41 > 0:10:43So that's the brined one.

0:10:43 > 0:10:46I'm now wondering where my roast potatoes and stuff are.

0:10:46 > 0:10:47I suppose it's fair enough.

0:10:47 > 0:10:49I just cooked three turkeys, give me a chance.

0:10:49 > 0:10:52- Absolutely gorgeous.- So, what else is up for you next year?

0:10:52 > 0:10:57Well, I'm actually doing a Hollywood film which is quite exciting,

0:10:57 > 0:11:00but it's actually filming in Wales.

0:11:00 > 0:11:01- Oh!- Not that...

0:11:01 > 0:11:05It's just, any time I've ever done any exciting films or anything,

0:11:05 > 0:11:09you know, like I did one that was set in the Hamptons,

0:11:09 > 0:11:12I was only... And I thought, "Oh, I'm going to America!"

0:11:12 > 0:11:16Packing my bag, and they're... "Actually, Ronni, we found somewhere

0:11:16 > 0:11:19"that looks like the Hamptons, it's called East Grinstead."

0:11:19 > 0:11:21LAUGHTER

0:11:21 > 0:11:24And I thought, of course you are! Because this is my life!

0:11:24 > 0:11:26Would you guys like to come over?

0:11:26 > 0:11:29We're going to start trying turkey any second now.

0:11:29 > 0:11:31Matt, I have to say, it's quite impressive.

0:11:31 > 0:11:35- They all look really juicy. - They look delicious.- OK. So let's...

0:11:35 > 0:11:40- Just dying.- If you could just... So, that's the glazed one.

0:11:40 > 0:11:44- This is the buttered one. - Seriously, really want a potato.

0:11:44 > 0:11:48- And that's the... That one is the brined one.- Need some gravy.

0:11:48 > 0:11:50So, dive in and see what you think.

0:11:50 > 0:11:54- Now, which one is this one? - That's the brined one.

0:11:54 > 0:11:58- Oh, Matt.- Yum!- The glazed one, this one, right?- That was the glazed one.

0:11:58 > 0:11:59That's so delicious.

0:11:59 > 0:12:02I've just had some of the buttered one, it's really gorgeous.

0:12:02 > 0:12:05I think I'm loving the brine, the glaze is good,

0:12:05 > 0:12:06they're all brilliant.

0:12:06 > 0:12:07Get involved with some of that.

0:12:07 > 0:12:10Yeah, I think you've converted me to brining. You have.

0:12:10 > 0:12:14- To brining, really? - Moist, as well.- I think you have.

0:12:14 > 0:12:17- Selasi, what would you do? - Um... I'd go for the brine.

0:12:17 > 0:12:20- I'll go for the brine. - Oh, really?- Yeah.- OK.

0:12:20 > 0:12:23I tell you what I'd do, I'd try not to burn it.

0:12:24 > 0:12:26That's a good starting position.

0:12:26 > 0:12:29OK. So, all those recipes are on the website, obviously.

0:12:29 > 0:12:32- I salute your industry, Matt.- Thank you very much.- Did a lot of work.

0:12:32 > 0:12:34Now, every good Christmas dinner deserves some wine to go with it,

0:12:34 > 0:12:38- and Olly, you've got something a bit luxury, and a bit less.- I have.

0:12:38 > 0:12:40OK, you go and get that.

0:12:40 > 0:12:43While he gets those from our wine tree, it's Christmas quiz time.

0:12:43 > 0:12:45Now, chefs get so obsessed with food,

0:12:45 > 0:12:48it's sometimes hard to know what they're going on about.

0:12:48 > 0:12:50So, for a bit of fun, we want to see if you can guess

0:12:50 > 0:12:52what some of the nation's favourite chefs are talking about.

0:12:52 > 0:12:55Today it's Nigella. Listen up.

0:12:55 > 0:12:57'These are my ultimate Christmas treat.

0:12:57 > 0:12:59'That's what I always want to find in my stocking.'

0:12:59 > 0:13:01Socks!

0:13:03 > 0:13:05Is it a Letts boy diary and a satsuma?

0:13:05 > 0:13:07Chocolate truffles.

0:13:07 > 0:13:10- How would you do Nigella? - It's sort of...

0:13:10 > 0:13:15- AS NIGELLA:- I love bread. It's so primal.

0:13:15 > 0:13:19It is just the very basic essence of life.

0:13:19 > 0:13:23- LAUGHTER - And when it's cooked, it's called toast.

0:13:25 > 0:13:28I actually love her dearly, she's such a wonderful woman.

0:13:28 > 0:13:31What do you think she was talking about just now?

0:13:31 > 0:13:36- I have absolutely no idea.- Mulled wine sachets.- Mulled wine sachets?

0:13:36 > 0:13:37Let's have a look.

0:13:37 > 0:13:40These are my ultimate Christmas treat.

0:13:40 > 0:13:43That's what I always want to find in my stocking.

0:13:44 > 0:13:47Some marron glace, that's candied chestnuts,

0:13:47 > 0:13:54that are dense and grainy and sweet and really unlike anything else.

0:13:54 > 0:13:58- Do you like those, marron glace? - Yeah. I wouldn't have guessed that.

0:13:58 > 0:14:01I said chocolate truffles. I wasn't too far, well, it was quite far!

0:14:01 > 0:14:04I find it very relaxing watching Nigella.

0:14:04 > 0:14:07If I get any more marron glace from my in-laws this year...

0:14:07 > 0:14:10- Trouble!- Year after year after year. - You're going to kick off.

0:14:10 > 0:14:13Right, Olly, it's wine time.

0:14:13 > 0:14:16- You're going to talk us through two wines...- To go with turkey.

0:14:16 > 0:14:18One's a bit more expensive, luxury, and one's a bit less.

0:14:18 > 0:14:20That's it, Christmas time,

0:14:20 > 0:14:22a savoury red is absolutely the answer with turkey.

0:14:22 > 0:14:24And savoury reds generally are reds

0:14:24 > 0:14:27that have been aged a little bit in oak barrels.

0:14:27 > 0:14:28Young wines tend to taste fruity,

0:14:28 > 0:14:30older wines get a bit more savoury and rich.

0:14:30 > 0:14:31So I've got two here.

0:14:31 > 0:14:35One from Spain, one from Italy, one is less, one is luxury.

0:14:35 > 0:14:38Let's go with our robin first of all. This is a Rioja.

0:14:38 > 0:14:40A Rioja reserver, it's been in a barrel for over a year,

0:14:40 > 0:14:43and then aged in the bottle as well for another couple of years.

0:14:43 > 0:14:44Aged in American oak which is actually

0:14:44 > 0:14:46a bit sweeter than French oak.

0:14:46 > 0:14:50But, for me, as kind of... Yeah, Christmas time,

0:14:50 > 0:14:53Rioja has that mellow, easy richness.

0:14:53 > 0:14:55I think appeals to people who like wines that are

0:14:55 > 0:14:59actually really finely balanced between full-on and more elegant.

0:14:59 > 0:15:00Rioja just nails it for me.

0:15:00 > 0:15:02- Yeah.- But let's have a little taste of our Santa hat.

0:15:02 > 0:15:05This is a slightly different style of wine. This is from Italy.

0:15:05 > 0:15:08- This is a Brunello...- Is it?- Yeah.

0:15:08 > 0:15:10It's been aged for a bit longer, four years in barrel.

0:15:10 > 0:15:14- If it's a Reserva, it will be five. - Mmm!- Very savoury. Very rich.

0:15:14 > 0:15:17Lovely, that's almost like port-like.

0:15:17 > 0:15:19It's so velvety, isn't it?

0:15:19 > 0:15:23- Very smooth.- These wines are made from the sangiovese grape.

0:15:23 > 0:15:26They are historic, I mean, they've been going since the Middle Ages.

0:15:26 > 0:15:28They're very hot in the Appalachian about standards,

0:15:28 > 0:15:32about making sure that it has typicity and... Yeah, what a...

0:15:32 > 0:15:37- How are you getting on down there, guys? Any favourites?- Santa hat.

0:15:37 > 0:15:39Santa hat.

0:15:39 > 0:15:41- Santa hat. - That's the one you prefer.- Yes.

0:15:41 > 0:15:44- Do you think that's less or luxury, out of interest?- Um...

0:15:47 > 0:15:51- Luxury.- You think the Santa is luxury. Could be.

0:15:51 > 0:15:54- It's tense moments, here. - I'm more into the robin, actually.

0:15:54 > 0:15:56- Really?- You're into the Robin. - I like it.

0:15:56 > 0:15:59Which one do you think is luxury and which one is less?

0:15:59 > 0:16:01I think maybe this one.

0:16:01 > 0:16:04- The Santa hat.- Yeah. - Is more luxury.- But you prefer...

0:16:04 > 0:16:07- I prefer the other one. - RONNI:- I like them both.

0:16:07 > 0:16:11- This does taste exceptionally smooth.- The Santa hat?

0:16:11 > 0:16:12Yeah, the Santa hat.

0:16:12 > 0:16:16- It is very velvety. - OK, I'm going to put it out there.

0:16:16 > 0:16:21- I think Santa hat is the luxury. - So do I.- Shall I reveal? The Santa hat...

0:16:21 > 0:16:25- is indeed luxury.- Ah! - It's the gold medal-winning wine.

0:16:25 > 0:16:28This is going to sound like it's a lot of money, and of course it is.

0:16:28 > 0:16:31- £17.98 from Asda. It's an awful lot. - It's Christmas Day, though.

0:16:31 > 0:16:33It's Christmas Day. What I will say, though,

0:16:33 > 0:16:37is Brunellos do actually cost even more than that quite often.

0:16:37 > 0:16:39And actually, as a glimpse of the style, I think for

0:16:39 > 0:16:42Christmas Day, it's a fitting celebration to crown the table.

0:16:42 > 0:16:45- It's gorgeous.- But actually, there's another brilliant option,

0:16:45 > 0:16:46which Amandine loves.

0:16:46 > 0:16:48Our robin is less, and it's a complete steal.

0:16:48 > 0:16:51Another medal winner, silver medal winner, but still brilliant.

0:16:51 > 0:16:55And that's £8 from Tesco. Tesco Finest, Vina del Cura Rioja.

0:16:55 > 0:16:57THEY ALL TALK AT ONCE

0:16:57 > 0:17:00So, listen, Olly, if you weren't drinking at Christmas,

0:17:00 > 0:17:01what would you pair with turkey?

0:17:01 > 0:17:04With turkey, do you know what? I'm a massive fan of tea,

0:17:04 > 0:17:05- and there are some incredible... - Tea?!

0:17:05 > 0:17:08There's a really beautiful savoury Chinese tea,

0:17:08 > 0:17:09especially from Wu Yi.

0:17:09 > 0:17:11You get these wonderful, rich savoury flavours,

0:17:11 > 0:17:14and they echo the umami richness, exactly the same kind of thing...

0:17:14 > 0:17:16Get you! That's a bit left-field.

0:17:16 > 0:17:18Wu Yi tea with turkey, trust me, it's absolutely gorgeous.

0:17:18 > 0:17:20- Is that hot, cold, warm? - Absolutely have it hot.

0:17:20 > 0:17:23And it is one of the most comforting winter drinks. Not with milk,

0:17:23 > 0:17:25you just have a black, it's beautiful.

0:17:25 > 0:17:27Come to mine, I'll make you tea and Turkey, mate, you'll love it.

0:17:27 > 0:17:32All right, wonderful. Now, thank you so much, Olly, lovely, delicious.

0:17:32 > 0:17:34I like this feature more and more every time.

0:17:34 > 0:17:38Now, Selasi caused quite a stir in the tent this year,

0:17:38 > 0:17:41and he'll be serving up a delicious home-made gift for us later.

0:17:41 > 0:17:43Selasi, what are you making?

0:17:43 > 0:17:48I'm making my savoury Parmesan, rosemary biscuits with

0:17:48 > 0:17:51poppy seeds in them, and also accompany them with chorizo chutney.

0:17:51 > 0:17:55- Oh, look at your little chutney, it's so cute.- A little chutney jar.

0:17:55 > 0:17:58I like a little, mini jar...

0:17:58 > 0:18:00And Andi and I will be taking part in

0:18:00 > 0:18:02a bit of friendly festive competition,

0:18:02 > 0:18:05a cook-off where we both create our own version of a dish,

0:18:05 > 0:18:07festively titled Yule Decide.

0:18:07 > 0:18:10And today, we're using a very seasonal fruit, clementines.

0:18:10 > 0:18:12Now, let's have our daily visit to the Hairy Bikers.

0:18:12 > 0:18:16Today, Si and Dave are making Thai inspired canapes

0:18:16 > 0:18:18to get the party started.

0:18:18 > 0:18:19Heavens.

0:18:23 > 0:18:28- Well, they say that travel broadens the behind.- That's mind, mate, mind.

0:18:28 > 0:18:29Years ago on our travels,

0:18:29 > 0:18:32we fell in love with the great flavours of Asian food.

0:18:32 > 0:18:35So, when we discovered Tuk back in Barrow,

0:18:35 > 0:18:39we were excited to have some of her fantastic Thai food here in Blighty.

0:18:39 > 0:18:42She cooked up a storm on the Christmas programme a while back.

0:18:42 > 0:18:45I even got her to cook for my wedding banquet.

0:18:45 > 0:18:48You can tell you're at Tuk's house, look at the gates!

0:18:48 > 0:18:51- I know, she made them herself, you know.- Did she?- Yeah.

0:18:51 > 0:18:53But there's one thing you can guarantee,

0:18:53 > 0:18:55there's always a party at Tuk's house.

0:18:55 > 0:18:57You're not wrong there, man.

0:18:57 > 0:19:00- Tuk! - BOTH:- Merry Christmas!

0:19:00 > 0:19:02Come on, come in.

0:19:05 > 0:19:08- Come on.- Oh, Tuk, this looks good.

0:19:08 > 0:19:11Yeah, I've prepared all the ingredients

0:19:11 > 0:19:13for the cooking for today.

0:19:13 > 0:19:16Today we're going to cook all of the finger food, or party food.

0:19:16 > 0:19:18Food you can pick up and carry.

0:19:20 > 0:19:22Before we cook up the wonders of the East,

0:19:22 > 0:19:25Tuk has a little spiritual exercise for us.

0:19:26 > 0:19:30- Now we've fed the spirit, it's time to feed the belly.- Let's go.- Yay!

0:19:30 > 0:19:31Yay!

0:19:31 > 0:19:34- What's first, Tuk?- We are going to do the chicken wing first.

0:19:34 > 0:19:36So the chicken wings,

0:19:36 > 0:19:40- they need to be marinated in a nice Thai curry paste.- Yeah.

0:19:40 > 0:19:44- So we've got lemon grass, garlic. - Yes, and some piece of ginger.

0:19:44 > 0:19:48- And I just start.- Yes, start trying.

0:19:48 > 0:19:50Two tablespoons of soy sauce.

0:19:50 > 0:19:53- That's a dark soy.- And oyster sauce.

0:19:53 > 0:19:56I tend to put a little bit of dark brown sugar.

0:19:56 > 0:19:59- It balances with the soy, doesn't it?- Yes, that's right, yeah.

0:19:59 > 0:20:02- There's your wings.- OK, then. - And there's your marinade.

0:20:02 > 0:20:04- Stick your head in that, Kingy.- Oh!

0:20:04 > 0:20:09Lemon grass, ginger, garlic, salt, pepper, soy, oyster.

0:20:09 > 0:20:13The chicken wings are crispy, Tuk, because of the plain flour that we've just sprinkled on the top.

0:20:13 > 0:20:17- Brilliant.- We can leave that to marinade to make something else, can't we?- Yeah.

0:20:17 > 0:20:20'Whilst those fabulous wings do their thing,

0:20:20 > 0:20:23'I'm make an assault on a mountain of prawns.'

0:20:23 > 0:20:25- Self-raising flour.- Yeah.

0:20:25 > 0:20:28- Some ground black pepper. - Yeah, that's right.- Salt.

0:20:28 > 0:20:30That's it, lovely. Teaspoon of salt.

0:20:30 > 0:20:35And now we're going to mix the egg with really cold water.

0:20:35 > 0:20:37That's it.

0:20:37 > 0:20:40We're going to mix them really, really well.

0:20:40 > 0:20:42'These Japanese breadcrumbs are known as panko.

0:20:42 > 0:20:47'They give the prawns their light golden colour and crispy outside.'

0:20:47 > 0:20:51You put in there, just to make sure they... Yeah.

0:20:51 > 0:20:53And just drop in there.

0:20:53 > 0:20:56And that's it, just to get that breadcrumb everywhere.

0:20:58 > 0:21:02- It's seasoned flour. It's the iced water and egg.- Yes.

0:21:02 > 0:21:03And then the panko.

0:21:03 > 0:21:05Simple as that.

0:21:05 > 0:21:08'Now that's how you can have a Thai nibble that your local

0:21:08 > 0:21:10'restaurant would be proud of.'

0:21:11 > 0:21:15Try. Go on, try. Yeah, you don't try, you don't know.

0:21:15 > 0:21:17Look, the prawn's cooked right the way through, just.

0:21:17 > 0:21:20The batter is so thin, you feel you're eating the prawn

0:21:20 > 0:21:21and not the batter.

0:21:21 > 0:21:24Nice to hear.

0:21:24 > 0:21:26'Time to get the marinated Thai chicken wings cooked.'

0:21:26 > 0:21:31- Look at that.- Aye.- Wow. - They're beautiful. Aren't they?

0:21:31 > 0:21:33Absolutely beautiful. Merry Christmas.

0:21:33 > 0:21:35'Whenever Tuk rustles up the simplest of nibbles,

0:21:35 > 0:21:37'it's an excuse to party.'

0:21:37 > 0:21:40ALL: Hi!

0:21:42 > 0:21:44Oh, wow, hello, girls.

0:21:44 > 0:21:47'There's quite a strong Thai community around Barrow.

0:21:47 > 0:21:50'Most of which appear to be in Tuk's conservatory.'

0:21:50 > 0:21:52- Can we try it?- Yeah.

0:21:52 > 0:21:55- That's Tuk's chicken wings. - Thank you. That's nice.

0:22:01 > 0:22:03Thanks, guys. Time now to bring an international flavour

0:22:03 > 0:22:04to the Christmas kitchen.

0:22:04 > 0:22:06Amandine Chaignot has a great recipe.

0:22:06 > 0:22:08Amandine, tell us about it. What are we doing?

0:22:08 > 0:22:11So we're going to do a ravioli with the langoustine and bring

0:22:11 > 0:22:15a bit of really different influences through ginger

0:22:15 > 0:22:17- and the wonton dough.- Yeah.

0:22:17 > 0:22:19- First, you can peel the carrot.- OK.

0:22:19 > 0:22:22- So, as you can see...- These are heritage carrots, right?

0:22:22 > 0:22:25- Yeah, different colours.- Mm-hm.

0:22:25 > 0:22:30And then you're going to use the mandolin, do really nice slices.

0:22:30 > 0:22:32- Wafer thin?- Erm...

0:22:32 > 0:22:34LAUGHTER

0:22:35 > 0:22:37And this is for you too.

0:22:37 > 0:22:42And especially when they're big like that...

0:22:42 > 0:22:49- So with the head and everything, we're going to do a broth.- Mm-hmm.

0:22:49 > 0:22:51- A bit like a bisque, you know?- OK.

0:22:51 > 0:22:54And you're not using the meat from the claws,

0:22:54 > 0:22:56- you're going to put those in the broth.- In the broth,

0:22:56 > 0:22:59- everything in the broth.- OK.- Simple. You know, it's Christmas, you don't

0:22:59 > 0:23:01want to spend hours in the kitchen.

0:23:01 > 0:23:05Is this sort of typical of the dishes that you do?

0:23:05 > 0:23:06- Try to be simple?- Yeah.

0:23:06 > 0:23:09Simple but kind of seasonal, or sort of many influences?

0:23:09 > 0:23:15Efficient, seasonal, yeah, straight to the point. Not overcomplicated.

0:23:15 > 0:23:17- Definitely. - Tell us about this vanilla pod.

0:23:17 > 0:23:20Vanilla pod and langoustines, I mean, it's unusual, no?

0:23:20 > 0:23:23Yeah, I don't know if you remember, long ago, Alain Senderens

0:23:23 > 0:23:27at the Lucas Carton, he used to do a really beautiful recipe

0:23:27 > 0:23:29- with lobster and vanilla.- OK.

0:23:29 > 0:23:32- It was kind of...- Which then got widely copied, didn't it?

0:23:32 > 0:23:35Never copied. Just influenced. Yeah.

0:23:35 > 0:23:39So, I think, actually it works really well,

0:23:39 > 0:23:42the vanilla and crustaceans.

0:23:42 > 0:23:46If you add a bit of acidity with a lime or lemon,

0:23:46 > 0:23:47it's really interesting.

0:23:47 > 0:23:51I'm just incredibly impressed that Amandine is cooking in

0:23:51 > 0:23:54four-inch stilettos. I just think it's amazing.

0:23:54 > 0:23:55It hadn't slipped my...

0:23:55 > 0:23:59I thought you might have noticed that, Matt.

0:23:59 > 0:24:00Show the shoes.

0:24:00 > 0:24:03- You've got to show the shoes. - Show us the shoes. Check those out.

0:24:03 > 0:24:05Can you see them? Look at that. I'm just very impressed.

0:24:05 > 0:24:08- As women we're very impressed. - A bit of butter.

0:24:08 > 0:24:11- It's always better with butter. - Too thick?- A bit thicker.

0:24:11 > 0:24:12- A bit thicker.- Yeah.- OK.

0:24:15 > 0:24:17So, the whole vanilla langoustine thing,

0:24:17 > 0:24:21you were just talking about, is that quite difficult to balance?

0:24:21 > 0:24:25You're never going to put, like, 100 beans of vanilla anyway.

0:24:25 > 0:24:28- Just a little touch. - Just a little touch.

0:24:28 > 0:24:33A bit of... A touch of sweetness.

0:24:33 > 0:24:37- Would you put it with any other fish?- Yeah.- What would you do?

0:24:37 > 0:24:43- John Dory, for instance, works really well.- OK.- We used to have...

0:24:43 > 0:24:46We're using a lot of vanilla in pastry, but actually it's really

0:24:46 > 0:24:50interesting in cuisine as well, in the kitchen, the savoury.

0:24:50 > 0:24:53Good. So I'm going to keep all the trimmings.

0:24:53 > 0:24:55The carrots are very pretty.

0:24:55 > 0:24:57Going to put in the broth.

0:24:58 > 0:25:02- OK.- OK? What else can I do?

0:25:02 > 0:25:05Now you're going to cut this like that.

0:25:05 > 0:25:07It'll be the garnish, actually.

0:25:07 > 0:25:10And, Amandine, can you get these carrots these days?

0:25:10 > 0:25:13You can. In most supermarkets, they sell them these days, right?

0:25:13 > 0:25:17You can find all of those pretty easily and if you don't find

0:25:17 > 0:25:18carrots like that,

0:25:18 > 0:25:22you can do almost the same recipe with roots like

0:25:22 > 0:25:25chervil roots, celery,

0:25:25 > 0:25:28maybe not beetroot because it's a bit too strong.

0:25:28 > 0:25:30- It's your turn.- Shall I carry on? - Yeah!

0:25:30 > 0:25:34Any other roots but nothing too strong that's going to overstate...

0:25:34 > 0:25:38- Not too strong, yeah.- Right. I'm loving the colours.

0:25:39 > 0:25:42And all the trimmings, you put them in the broth anyway.

0:25:42 > 0:25:46So what do...? What would your average sort of French family

0:25:46 > 0:25:49sit down and eat and enjoy on Christmas Day?

0:25:49 > 0:25:51Really simple things actually.

0:25:51 > 0:25:53It's the only occasion that we have to meet and gather,

0:25:53 > 0:25:55because we're all spread everywhere

0:25:55 > 0:25:58in Europe and France, so we go for simple things,

0:25:58 > 0:26:02the sort of thing that you can prep in advance, either a chapon.

0:26:02 > 0:26:05- OK. OK.- What's a chapon?

0:26:05 > 0:26:08- It's a chicken that you... - Oh, like a capon!

0:26:08 > 0:26:11Oh, OK. Now I'm with you.

0:26:11 > 0:26:14I was pretending I knew what you were saying.

0:26:14 > 0:26:16Ronni thought you were talking about a hat.

0:26:16 > 0:26:17She thought you said a chapeau.

0:26:17 > 0:26:19A chapeau? No, no, no. Well, you can try,

0:26:19 > 0:26:22but I'm not sure that it's really tasty.

0:26:22 > 0:26:25So you don't really do turkey so much?

0:26:25 > 0:26:28It's not really popular in France. We never do turkey.

0:26:28 > 0:26:30Don't you do something at midnight on Christmas eve?

0:26:30 > 0:26:32- Is it Le Reveillon...?- Le Reveillon.

0:26:32 > 0:26:34- Le Reveillon de Noel.- Yeah.

0:26:34 > 0:26:37What happens then? Is that, like, a party or...?

0:26:37 > 0:26:41Depending on the family's traditions,

0:26:41 > 0:26:47either you go to church or you just enjoy a nice chimney and...

0:26:47 > 0:26:49with roasted chestnuts or something.

0:26:49 > 0:26:52Everybody else's really good at doing Christmas Eve apart from us.

0:26:52 > 0:26:54We just don't do anything, do we?

0:26:54 > 0:26:57Apart from row about who's going to watch what.

0:26:57 > 0:26:58Who's cooking what the next day.

0:26:58 > 0:27:02I do think it's a nice thing to kind of ease your way in.

0:27:02 > 0:27:05Yeah, make the most of the two days.

0:27:05 > 0:27:08So these little ravioli,

0:27:08 > 0:27:11this is a bit of a sort of cheat's ravioli in a way.

0:27:11 > 0:27:15- Yeah, it's the lazy option. - But it works, doesn't it?

0:27:15 > 0:27:18- These are little wonton papers, right?- Really, really efficient.

0:27:18 > 0:27:20- Taste great as well.- Yeah.

0:27:20 > 0:27:23It's the perfect thing that you always have, like, in case, in your freezer,

0:27:23 > 0:27:26you have some friends around, take them out, perfect.

0:27:26 > 0:27:27Sorry, are you kidding me?

0:27:27 > 0:27:30Is this the sort of thing you might do at the last minute?

0:27:30 > 0:27:31This you can do it and freeze it.

0:27:31 > 0:27:34You say you've got friends coming over, you don't know what to cook

0:27:34 > 0:27:37for them, I'll pull out some langoustines and ravioli. Really?!

0:27:37 > 0:27:40- You can have this ready in the freezer. Yeah, sure.- OK.

0:27:40 > 0:27:42Where do you live?

0:27:42 > 0:27:45I am so coming round at the last minute to your house!

0:27:45 > 0:27:49Seriously, it's really convenient to keep in the freezer.

0:27:49 > 0:27:55Just a bit of salt. Simple. And you put the other one on top.

0:27:55 > 0:27:58- Yum!- That's really complicated(!)

0:28:01 > 0:28:02This is it.

0:28:02 > 0:28:06So, here we're going to do just three pieces, because I would

0:28:06 > 0:28:09consider it as a starter, but obviously if you want to be

0:28:09 > 0:28:12a bit more generous...

0:28:12 > 0:28:16You can add a bit of basil in it, you can have fun.

0:28:16 > 0:28:19Is there anything I can do to help? I feel I've just done some carrots.

0:28:19 > 0:28:21- I feel a bit useless.- You can cook it now.- I can cook the carrots?

0:28:21 > 0:28:26- Yeah.- OK.- Cook the carrots. We can pass the broth as well.

0:28:27 > 0:28:30With the heads and stuff, you're making a broth, are you?

0:28:30 > 0:28:31Yeah. Kind of a bisque.

0:28:31 > 0:28:35Actually, it's not really a broth, because we're going to keep

0:28:35 > 0:28:38- the butter in it, so it's more like a bisque.- This is good news.

0:28:38 > 0:28:42There's butter going in - yay!

0:28:42 > 0:28:45OK, so we're going to pass it through. This, we can keep it

0:28:45 > 0:28:49on the side, going to use it at the very end.

0:28:49 > 0:28:52- How long does this cook down for? - Not too long.

0:28:52 > 0:28:55For everything with a crustacean base like that,

0:28:55 > 0:28:59if you cook it too long, you're going to have a bitter taste,

0:28:59 > 0:29:03a bit like... Almost like concrete, something really stony.

0:29:03 > 0:29:06- You start getting the flavour of the shell rather than the...- Yeah.

0:29:06 > 0:29:09- So I reckon, like, half an hour, to me, is far enough.- OK.

0:29:09 > 0:29:12So you pass it through.

0:29:12 > 0:29:17- So when does the vanilla go in? - Erm...at the very end.

0:29:17 > 0:29:20And is there a reason for that? Is that to keep the freshness?

0:29:20 > 0:29:23To keep the freshness and to make sure that it's not over-infused

0:29:23 > 0:29:24- as well.- OK.

0:29:24 > 0:29:28And then in your broth,

0:29:28 > 0:29:30we're going to put...

0:29:31 > 0:29:34We're going to cook the ravioli directly in the broth,

0:29:34 > 0:29:38so they're not going to be washed, you know...

0:29:40 > 0:29:42- How long will they take? - Not too long.

0:29:42 > 0:29:46It's just one langoustine in each, so I would think...

0:29:46 > 0:29:50- maybe three minutes on each side and we're going to turn it over.- OK.

0:29:50 > 0:29:54In the meantime, we're going to put the vanilla in the broth.

0:29:54 > 0:29:58- Into the broth, the soup, the sauce. - Yeah.

0:29:58 > 0:30:00They are great, those little wonton skins.

0:30:00 > 0:30:02And it makes less things to wash after it.

0:30:02 > 0:30:04I use those wonton skins quite a lot actually,

0:30:04 > 0:30:06I keep them in my fridge. They're brilliant.

0:30:06 > 0:30:09They're just so great, you can do little spring rolls, you can

0:30:09 > 0:30:13make little gyoza, ravioli, anything, really, really fast.

0:30:13 > 0:30:16- It's a really good short cut.- Do you poach these quite gently?- Yeah.

0:30:16 > 0:30:20- Just a couple of minutes. - OK.- Look at it.

0:30:20 > 0:30:23- So, you see, it's really, really quick.- And that's it? We're done?

0:30:23 > 0:30:25- Yeah, super easy.- OK.

0:30:25 > 0:30:30Oh, we were getting on so well, we're going to have such a row.

0:30:30 > 0:30:34- There's only three.- I can't bear it.

0:30:34 > 0:30:38- You could maybe cut it in half and share it.- What?- How about that?

0:30:38 > 0:30:42- How about sharing?- It's Christmas. Sharing is caring.

0:30:49 > 0:30:53Ooh, a little lime to kick in with that ginger. Nice.

0:30:53 > 0:30:55This is it.

0:30:55 > 0:30:59- And that's it.- Voila!- So remind us, remind us what that is.

0:30:59 > 0:31:04Langoustine ravioli with a carrot and ginger broth

0:31:04 > 0:31:09and just a touch of vanilla and lime zest.

0:31:14 > 0:31:16All right! Let's get over there. There's only three.

0:31:16 > 0:31:20There's only three. I'm going to get some cutlery.

0:31:20 > 0:31:23- Amandine, these are beautiful. - It's so beautiful.

0:31:23 > 0:31:26And all done five-inch stilettos. So impressed.

0:31:26 > 0:31:28Very sweet. It's delicious.

0:31:28 > 0:31:31- Delicious.- Just unbelievable. - Oh, wow!

0:31:31 > 0:31:34- Oh, it's so light. - Very difficult to...

0:31:34 > 0:31:36Delicious. The vanilla's interesting.

0:31:36 > 0:31:40It's really fragrant but you don't really identify it as

0:31:40 > 0:31:41- vanilla necessarily straightaway. - No.

0:31:41 > 0:31:46- That's really nice. That's absolutely lovely. - Absolutely delicious.

0:31:46 > 0:31:49- That's really delicious.- That's lovely. Lovely. Lovely. Right.

0:31:49 > 0:31:51It's hard to escape chocolate at this time of year.

0:31:51 > 0:31:54It's everywhere in the shops and you're bound to be given some.

0:31:54 > 0:31:57Here's Nigella with a great recipe to use up some chocolate.

0:31:57 > 0:31:58A chocolate salami.

0:32:18 > 0:32:23I do know that this is supposed to be the season of peace and goodwill,

0:32:23 > 0:32:27but I've always got time for a little bit of kitchen violence.

0:32:31 > 0:32:38I am bashing 250g of amaretti and they are for my salami,

0:32:38 > 0:32:39and I haven't gone completely mad,

0:32:39 > 0:32:46because the salami is not made out of pork, but out of chocolate.

0:32:47 > 0:32:51Really glorious dark chocolate, 250g as well.

0:32:51 > 0:32:55It is cooled but I'll let it cool a little bit more and I can get on

0:32:55 > 0:32:59with creaming some butter, I've got 100g of butter,

0:32:59 > 0:33:00soft and unsalted...

0:33:03 > 0:33:07..and 150g of sugar.

0:33:08 > 0:33:12And I want these to be mixed until they're light and fluffy.

0:33:15 > 0:33:18Three eggs go in.

0:33:24 > 0:33:28Couple of spoonfuls of Amaretto. Mm!

0:33:31 > 0:33:37Before I add a chocolate, I want to add a couple of spoonfuls of cocoa.

0:33:39 > 0:33:41Stir this in.

0:33:43 > 0:33:47This recipe is an indulgence in more than one way.

0:33:47 > 0:33:54It's both deliciously decadent and also just a bit of whimsy,

0:33:54 > 0:33:57and normally I don't go in for whimsy, but at this time year,

0:33:57 > 0:34:01I feel a certain amount of playfulness is to be encouraged.

0:34:01 > 0:34:05And now I can add the chocolate mixture.

0:34:11 > 0:34:17And this smooth mixture is now going to be roughed up

0:34:17 > 0:34:20by 75g of chopped almonds.

0:34:20 > 0:34:24I like the almonds which still have their skins on.

0:34:24 > 0:34:2775g of chopped hazelnuts.

0:34:29 > 0:34:33And a bit less, 50g of chopped pistachios.

0:34:36 > 0:34:39I've got one more ingredient to add,

0:34:39 > 0:34:42but I think it would be more pleasurable to do so by hand.

0:34:45 > 0:34:51The remaining ingredient is this bag full of crushed amaretti.

0:34:58 > 0:35:01I need it to sit in the fridge just to firm up a little

0:35:01 > 0:35:05and then, all will be made clear.

0:35:11 > 0:35:16So my chocolate mixture has firmed up just enough.

0:35:16 > 0:35:20I'm hoping to be able to turn it into a salami.

0:35:21 > 0:35:27This doesn't require magic so much as a teeny bit of patience,

0:35:27 > 0:35:31but a tolerance for getting a bit messy.

0:35:31 > 0:35:37I've overlapped two pieces of clingfilm and now I am going to

0:35:37 > 0:35:44form this roughly into a log of about 30cm long.

0:35:46 > 0:35:49Now I'm going to wrap it in the cling

0:35:49 > 0:35:55and roll this rather as if it were itself a rolling pin,

0:35:55 > 0:35:59because this is what will make it look more like a salami later.

0:36:00 > 0:36:04I want to get the tapered ends almost as if it were

0:36:04 > 0:36:07a proper salami.

0:36:07 > 0:36:12And now this goes in the fridge to set and then, the magic happens.

0:36:19 > 0:36:21Once the chocolate salami has been in the fridge long enough to

0:36:21 > 0:36:26set solid, I sit it on some baking parchment.

0:36:26 > 0:36:29I then snip away at the clingfilm,

0:36:29 > 0:36:33removing all except for the two pieces at either end.

0:36:36 > 0:36:41Then I douse and dredge liberally with icing sugar,

0:36:41 > 0:36:43and I do this for two reasons.

0:36:43 > 0:36:46One, it really does start making this chocolate log look like

0:36:46 > 0:36:52a salami and also it stops it being too sticky as I tie it up with string.

0:36:53 > 0:36:58And I string it up by first cutting a length of string,

0:36:58 > 0:37:03about six times as long as the salami. I tie string to one end of

0:37:03 > 0:37:08the salami and then I start looping it around and threading it through.

0:37:08 > 0:37:14I carry on for as long as my patience and time allows.

0:37:14 > 0:37:18Once it's fully stringed, it really does look like the sort of

0:37:18 > 0:37:22salami you would see in an Italian deli with the meats,

0:37:22 > 0:37:25but, of course, it is deliciously sweet

0:37:25 > 0:37:28and is the perfect treat to slice

0:37:28 > 0:37:32whenever a friend comes around, or to eat by yourself

0:37:32 > 0:37:37should you be lucky enough to have any time alone in the kitchen.

0:37:37 > 0:37:39Mm!

0:37:43 > 0:37:47- Nice idea. I like that.- It really looked like salami actually.- It did.

0:37:47 > 0:37:50- It properly looked like salami. - Really, really nice. Right.

0:37:50 > 0:37:53Still to come, Olly's got some mocktails and cocktails for us

0:37:53 > 0:37:56- and today, he's got a selection of hot mulled drinks. Delicious!- Yum!

0:37:56 > 0:37:59And Bake Off star Selasi is showing us how to make a home-made gift -

0:37:59 > 0:38:02Parmesan and poppy seed biscuits and chorizo chutney.

0:38:02 > 0:38:04Who wouldn't want to get that?

0:38:04 > 0:38:07Absolutely. And we'll be stepping into Christmas past with Delia

0:38:07 > 0:38:09and rediscovering her classic ham recipe.

0:38:09 > 0:38:12Now, if you've ever been given a hamper at Christmas,

0:38:12 > 0:38:14then there's probably quite a few things in it that you

0:38:14 > 0:38:16don't know what to do with. So every day, we're giving you some

0:38:16 > 0:38:21recipe suggestions for those foodie gifts to make sure you actually

0:38:21 > 0:38:23use them and not just put them in the cupboard and forget about them.

0:38:23 > 0:38:28So, Matt, here is the last gift of our little party that we've been

0:38:28 > 0:38:31- having. It's our last gift.- I know. - It's gone quickly, hasn't it?

0:38:31 > 0:38:34- What have we got today? Ginger. - Crystallised ginger.

0:38:34 > 0:38:36Crystallised ginger. OK.

0:38:36 > 0:38:37This is a good one, because really,

0:38:37 > 0:38:41people do not know what to do with it. Fancy a bit? Not really.

0:38:41 > 0:38:45- I eat it. I love it.- Do you quite like it?- Love it. Love it. Scoff it.

0:38:45 > 0:38:49- I think you might be the only one. - Am I the only one in Britain? I'm the only man in Britain.

0:38:49 > 0:38:52- Seems so, Olly. Seems so. - So, shall we cook together today?

0:38:52 > 0:38:55- Yes, as it's our last one.- I like that, that's fun.- OK.

0:38:55 > 0:38:58What I thought I'd do with it is a little sort of seafood salad,

0:38:58 > 0:39:01a little bit sort of Asian, so we've got some soy sauce,

0:39:01 > 0:39:04a bit of palm sugar here, some vegetables, got the seafood and then

0:39:04 > 0:39:08I'm just going to chop that up and just basically make a nice little...

0:39:08 > 0:39:11Where is this going to go, in with the vegetables or the seafood?

0:39:11 > 0:39:15- This is going to go into the sauce. - Right. OK. What do you want me to do?- I'll start sauteing this.

0:39:15 > 0:39:18- If you could... We need to chop up the palm sugar.- Yep.

0:39:18 > 0:39:23I need the garlic microplaned, chop up a chilli, quite nice and

0:39:23 > 0:39:27fine and some of that ginger, a good sort of four or five heads of that.

0:39:27 > 0:39:29I'll start with this.

0:39:29 > 0:39:32Let me get a plate out, because I'm going to saute the seafood

0:39:32 > 0:39:34and just put it to one side.

0:39:34 > 0:39:40- With a little bit of oil.- Garlic? - Yeah. A bit of garlic in there.

0:39:40 > 0:39:43- Garlic. Do you want both of these chillies?- Yes.

0:39:43 > 0:39:46Let's just take that off there for now.

0:39:46 > 0:39:48Those chillies and chop those up as finely...

0:39:48 > 0:39:50- Leave the seeds in. - ..as you can go.

0:39:52 > 0:39:54And then you've got to peel the carrot...

0:39:54 > 0:39:56- The carrot and the courgette. - ..and the courgette,

0:39:56 > 0:39:59- and just sort of strip them down into ribbons, really.- Yeah.

0:39:59 > 0:40:01- Rather like you were doing earlier, sir.- Exactly.

0:40:01 > 0:40:03- Just one of these chillies?- Exactly.

0:40:03 > 0:40:07- Um...yeah, that's good.- Enough? - Just a bit finer, finer, finer.

0:40:07 > 0:40:09- A bit finer, finer, finer. - Yes, please.- Finer, finer.

0:40:09 > 0:40:10Yeah, go over that.

0:40:10 > 0:40:13So I'm using quite a lot of this ginger.

0:40:13 > 0:40:17- Nice. Have you tasted any of it? - Yeah. I quite like it.

0:40:17 > 0:40:20- Is it quite nice?- It's, um...

0:40:20 > 0:40:22- Mmm! It is quite nice, actually. - It's good, isn't it?

0:40:22 > 0:40:25- I stand corrected, I forgot that I liked it!- Marvellous.

0:40:25 > 0:40:28Just looks like it's going to be a bit Turkish delight-y,

0:40:28 > 0:40:31- and I'm not in it.- Yeah. - Not in with the Turkish delight.

0:40:31 > 0:40:32- Is that not your thing?- No.

0:40:32 > 0:40:34The bite of the ginger, though, I think it's gorgeous. Love it.

0:40:34 > 0:40:36- Yeah, that is nice, actually. - Love it.

0:40:36 > 0:40:40- Great chopping. I wish I could chop. - Some of the best.- Skills, man.

0:40:40 > 0:40:42- I wish I could shop. - How's that, Chef?- Yeah, great.

0:40:42 > 0:40:45- Is that all right?- OK, so, here, take some of this oil here.

0:40:45 > 0:40:47Thank you.

0:40:47 > 0:40:49- OK.- Look at us, sharing oil at Christmas.

0:40:49 > 0:40:52There you go, put that in there. So start...

0:40:52 > 0:40:53Do it over a slow heat,

0:40:53 > 0:40:56just to start pulling out the flavours, without burning it.

0:40:56 > 0:40:58So in there with the prawns.

0:40:59 > 0:41:03Spread them out nice and evenly, and then leave them alone.

0:41:03 > 0:41:06And when I turn them over, I'll throw in the squid,

0:41:06 > 0:41:07and then take it out.

0:41:07 > 0:41:10We're not doing badly for good seafood today, are we?

0:41:10 > 0:41:11- Loving the seafood.- Yeah.

0:41:11 > 0:41:14Well, it's kind of... I think it goes well at Christmas.

0:41:14 > 0:41:17It's so great at Christmas, because you just...

0:41:17 > 0:41:20You know, you have that thing, running up to the one enormous meal.

0:41:20 > 0:41:23And it's really great to have something lighter and fresher

0:41:23 > 0:41:25and sort of zingy, I think.

0:41:27 > 0:41:29- Get rid of these two bits.- OK.

0:41:31 > 0:41:34So in the pan with the tentacles.

0:41:35 > 0:41:38Need a touch more oil in there, actually.

0:41:40 > 0:41:41A bit of that.

0:41:44 > 0:41:46So in the pan with the ginger.

0:41:46 > 0:41:50What is the very, very first thing you both eat on Christmas morning?

0:41:50 > 0:41:52- The very first thing what? - You eat on Christmas morning.

0:41:52 > 0:41:55- Champagne. - LAUGHTER

0:41:55 > 0:41:57- I have a good old... - Not a food group, I'm sure.

0:41:57 > 0:41:59I have champagne and we do...

0:41:59 > 0:42:03You know, we like a poached egg, smoked salmony, you know,

0:42:03 > 0:42:06- cured fish kind of vibe.- Hang on, hang on, that's wrong, that's wrong.

0:42:06 > 0:42:08- Oh, sorry, I thought you wanted it in!- No!

0:42:08 > 0:42:09- LAUGHTER - I thought you told me to put it in!

0:42:09 > 0:42:11- No, not in there. No.- Oh, all right.

0:42:11 > 0:42:13Keep that separate. So keep... Keep...

0:42:13 > 0:42:16Not used to following orders, you know.

0:42:16 > 0:42:19- All right, let me take it back then, Chef, yeah?- Take that to one side.

0:42:19 > 0:42:22- That's going to go in this pan... - Oh, I see, Chef. Sorry, Chef.

0:42:22 > 0:42:25..when the seafood's done. So, in here...

0:42:25 > 0:42:28- So I've got the ginger, the garlic and chilli.- Oh, I see. OK.

0:42:28 > 0:42:30- All right.- A bit of sesame oil in there, not too much.

0:42:30 > 0:42:33- That's really, really strong. - There you go, that's enough of that.

0:42:33 > 0:42:34Right, so in there with some...

0:42:34 > 0:42:37Put this to one side, I'm not throwing them away.

0:42:37 > 0:42:39Are we finished with the ginger now?

0:42:39 > 0:42:42- Finished with that for now.- So I can leave a couple of pieces here,

0:42:42 > 0:42:44why don't I give it to our illustrious guests?

0:42:44 > 0:42:47- Why did you have a little...? - Yes!- It's quite pretty, actually.

0:42:47 > 0:42:50- Oh, it's lovely stuff.- I don't know why I was so anti-ginger.

0:42:50 > 0:42:53- I'm liking the ginger. - I'll just have a little bit.

0:42:53 > 0:42:55OK, so let's put the veg in there.

0:42:55 > 0:42:57- Put the vegetables in there now? - Yeah.

0:42:57 > 0:42:58Oh, that's for the seafood pan.

0:42:58 > 0:43:00And, of course, all of today's studio recipes,

0:43:00 > 0:43:03including this one, are on the website. Go to...

0:43:06 > 0:43:09OK, I'm just adding a bit of butter at the end,

0:43:09 > 0:43:12just to smooth it all out. It's very strong, this sauce.

0:43:14 > 0:43:17It's all about that sweetness. There's a lot of chilli in there.

0:43:17 > 0:43:20- But it's quite sweet as well. - There's a lot of chilli.- Nice.

0:43:20 > 0:43:23But you've got that nice, sweet ginger, so I'm sure it will...

0:43:24 > 0:43:26OK. We're good to go.

0:43:29 > 0:43:31So...

0:43:32 > 0:43:34..get a little pile of the vegetables.

0:43:34 > 0:43:36Nice vegetables. Smell gorgeous.

0:43:36 > 0:43:38Just very simple, very straightforward.

0:43:38 > 0:43:41- Yeah, smells lovely, though. - I like a bit of bok choy as well.

0:43:41 > 0:43:45- I love bok choy. It's nice. I like gai lan.- Do you?

0:43:45 > 0:43:48You know, the Chinese broccoli, they call it.

0:43:48 > 0:43:51Really dark green and really vivid, and the flavour is great with it.

0:43:51 > 0:43:55- I love that mixed in with the bok choy.- OK.- Beautiful.

0:43:55 > 0:43:57Right, some of that.

0:43:57 > 0:44:02- Here we've got our, um... - Gorgeous seafood.- ..our seafood.

0:44:02 > 0:44:04- Quite a lot of seafood here. - We're so lucky.

0:44:04 > 0:44:07- We are very fortunate! - LAUGHTER

0:44:07 > 0:44:10- I mean...- God bless us all.- Isn't that nice?- It's just too gorgeous.

0:44:10 > 0:44:12- Oh, it smells brilliant. - And then finally...

0:44:12 > 0:44:14just a bit of this dressing.

0:44:14 > 0:44:18And that dressing's got chilli, garlic, ginger, sesame oil.

0:44:18 > 0:44:22Sesame oil, and then a little butter at the end...

0:44:22 > 0:44:25- A little bit of beurre. - ..just to mellow...

0:44:25 > 0:44:26- Mellow it out.- Buerre.- Buerre.

0:44:26 > 0:44:29OK. So that's that. That's that. Little bit of...

0:44:29 > 0:44:32There's your zest, babes. Zest it up, babes. Lovely.

0:44:32 > 0:44:34- MATT LAUGHS - Don't know who that was, sorry.

0:44:34 > 0:44:37- Not sure who she was, but she's gone now.- Gone all urban.

0:44:37 > 0:44:39There you go, that's how to do... How to use up your ginger.

0:44:39 > 0:44:44- Beautiful.- That's a little seafood salad with the ginger.- Lovely.

0:44:50 > 0:44:53- Right.- Delicious.- Let's go. - Here we go, from both of us.

0:44:53 > 0:44:56- Oh, it's quite pokey, that chilli. - It's quite strong, isn't it?

0:44:56 > 0:44:59It is quite strong. But they vary so much, don't they?

0:44:59 > 0:45:03But you've got the lovely palm sugar and the ginger sweetness and heat,

0:45:03 > 0:45:05different sorts of heat. I think that's good.

0:45:05 > 0:45:08- What is everyone else having? - LAUGHTER

0:45:08 > 0:45:10- Oh, wow!- Oh, my gosh. Are we allowed to try this?

0:45:10 > 0:45:15- Yeah, please get involved.- Are we serious? That looks so delicious.

0:45:15 > 0:45:16Look at that.

0:45:16 > 0:45:18Yes, you may move the biscuits.

0:45:20 > 0:45:23- Mmm!- You can taste the ginger. - You can definitely taste the ginger.

0:45:23 > 0:45:26I would sacrifice my Christmas ginger for that dish, definitely.

0:45:26 > 0:45:28I like that there's two kinds of heat.

0:45:28 > 0:45:29You get the heat from the chilli,

0:45:29 > 0:45:32and a get this sort of warm, different ginger heat.

0:45:32 > 0:45:34- A golden glow, isn't it?- Yeah.

0:45:34 > 0:45:37- It is incredibly soothing, that ginger heat.- That's so delicious.

0:45:37 > 0:45:41Now, tell me, what's your favourite thing to eat at home at Christmas?

0:45:41 > 0:45:42Well, I think I quite like things

0:45:42 > 0:45:44that you would only get at Christmas.

0:45:44 > 0:45:48I do quite like some of the really unusual stuffings you get,

0:45:48 > 0:45:51sort of, you know, like apricot and chestnut stuffing, things like that.

0:45:51 > 0:45:54- Exotic stuffing? LAUGHING:- Exotic stuffing!

0:45:54 > 0:45:56We made exotic stuffing this week, didn't we?

0:45:56 > 0:45:58This has got a little ominous, this show, hasn't it?

0:45:58 > 0:45:59Thanks for that, Ronnie(!)

0:45:59 > 0:46:01Now here's some of our favourites celebrities

0:46:01 > 0:46:03telling us what they like to eat at Christmas.

0:46:03 > 0:46:06Oh, well, I think turkey and all the trimmings, really.

0:46:06 > 0:46:08It's my favourite meal of the year.

0:46:08 > 0:46:12I look forward to turkey with, you know, all the...

0:46:12 > 0:46:15The stuffing and the gravy, particularly,

0:46:15 > 0:46:17made with the giblets and all that.

0:46:17 > 0:46:20And the roast potatoes and the Brussels sprouts.

0:46:20 > 0:46:22That's my favourite meal of the year.

0:46:22 > 0:46:24As a child, I always looked forward to that most.

0:46:24 > 0:46:27But now you can have it any old time of the year, really.

0:46:27 > 0:46:30But I don't generally have it unless it's Christmas Day.

0:46:30 > 0:46:32To be honest with you, I don't like turkey,

0:46:32 > 0:46:35and my wife is not keen on turkey.

0:46:35 > 0:46:37So we usually...

0:46:37 > 0:46:40I'd much prefer to have a ribeye steak.

0:46:40 > 0:46:42Me favourite things to eat at Christmas

0:46:42 > 0:46:44is the whole of the Christmas dinner,

0:46:44 > 0:46:47which has to be turkey and it has to be all the trimmings.

0:46:47 > 0:46:52And I associate a cranberry sauce with Christmas. It has to be there.

0:46:52 > 0:46:55Nothing looks more thoughtful than a home-made gift.

0:46:55 > 0:46:58Bake Off star Selasi has a dazzling idea for a gourmet gift.

0:46:58 > 0:47:00Selasi, what are we doing? How can I help?

0:47:00 > 0:47:03We're making rosemary and Parmesan biscuits.

0:47:03 > 0:47:05Quick and easy, you can just put that in a gift,

0:47:05 > 0:47:07- in a gift bag for neighbours, friends, you know?- Right.

0:47:07 > 0:47:08That goes well with chutney.

0:47:08 > 0:47:11- So if I can get you to just chuck all that in the pan for me.- OK.

0:47:11 > 0:47:14- Actually, do you want to chop this for me as well.- Yeah, yeah, OK.

0:47:14 > 0:47:17No worries. So when did you get into baking, then? When did that...?

0:47:17 > 0:47:20I picked up baking at university, actually.

0:47:20 > 0:47:25Just watching my friend bake while we were both at university.

0:47:25 > 0:47:27We used to make fairy cakes and nice little pizza doughs,

0:47:27 > 0:47:29- put some ham and pineapple on there. - Right.

0:47:29 > 0:47:31So very simple stuff, but... Yeah.

0:47:31 > 0:47:34And I haven't looked back since, to be honest. I love it.

0:47:34 > 0:47:38So what prompted you to go into the Bake Off, then, into the tent?

0:47:38 > 0:47:42- Put yourself through that?- Oh, I don't... Yeah. I've always baked.

0:47:42 > 0:47:45You know, for friends, for charity, etc,

0:47:45 > 0:47:47and I've had people sort of say, "Oh, why did you try it?"

0:47:47 > 0:47:49And I said, "Actually, I might as well give it a go."

0:47:49 > 0:47:51So I did and I was lucky enough to be, I guess,

0:47:51 > 0:47:56selected for the Bake Off. And it was a really great experience.

0:47:56 > 0:47:58- Really, really loved it. - Yeah?- Massively.

0:47:58 > 0:48:01I mean, you became a bit of a heart-throb, didn't you?

0:48:01 > 0:48:04- Mm, I don't know.- So I've read!

0:48:04 > 0:48:07So you've read, yeah. So I've read as well. So, yeah.

0:48:07 > 0:48:09But you're also... You were known for being pretty cool,

0:48:09 > 0:48:11chilled out the whole time.

0:48:11 > 0:48:14Yeah, especially in the kitchen. You know, you got professional chefs.

0:48:14 > 0:48:17She's watching, she's probably going to start shouting at me now.

0:48:17 > 0:48:20There's a lot of pressure in there so, you know, I guess it helps

0:48:20 > 0:48:23- when you're in the tent cos the last thing you want to do is panic.- Yeah.

0:48:23 > 0:48:26- It just makes it easier, basically. - All this in at once, yeah?

0:48:26 > 0:48:28All this in at once, just chuck it all in.

0:48:28 > 0:48:31It's fairly straightforward. It's Christmas, so, you know...

0:48:31 > 0:48:33make things easy for everyone at home.

0:48:33 > 0:48:37- Just go through some of these ingredients. What's this?- Um...

0:48:37 > 0:48:39- That is balsamic vinegar. - Balsamic vinegar.

0:48:39 > 0:48:41So we've got balsamic vinegar, we've got some red wine,

0:48:41 > 0:48:43- we've got apple juice.- Apple juice.

0:48:43 > 0:48:46Tomato paste, and we've got some herbs just to keep it nice.

0:48:46 > 0:48:48And you stew this down? How long?

0:48:48 > 0:48:50Yeah, just stew it down for 30 minutes or so,

0:48:50 > 0:48:55just to reduce it a bit, just to get a bit thick and syrupy in there.

0:48:55 > 0:48:58And we've got our dough ready here - you just rub that up.

0:48:58 > 0:49:01So you're finding it quite a nice way to relax, baking?

0:49:01 > 0:49:02Oh, love it, yeah. So I could go home

0:49:02 > 0:49:06- and literally just go straight into the kitchen and just...- Yeah.

0:49:06 > 0:49:10Do you think you'll make more of it or are you going to stay...?

0:49:10 > 0:49:14- I've been baking more ever since the show.- Really?- I can't stop.

0:49:14 > 0:49:18- I literally stay up till God knows - 1am in the morning...?- Really?

0:49:18 > 0:49:20- Yeah, exactly. So it's pretty fun.- OK.

0:49:20 > 0:49:22So we've got one dough that we've...

0:49:23 > 0:49:27..I guess...chilled, so it's best to obviously chill your dough first,

0:49:27 > 0:49:31- so it's easier to roll and just bake.- Sure.

0:49:31 > 0:49:33- Do you mind grabbing me the flour? - Did you have any disasters?

0:49:33 > 0:49:37Cos I always think, on Bake Off, there's all those cameras,

0:49:37 > 0:49:40the stress of that, if something's going horribly wrong,

0:49:40 > 0:49:42which can happen quite easily with baking...

0:49:42 > 0:49:44- All the time.- ..did you have any big disasters on Bake Off?

0:49:44 > 0:49:47- Loads! Did you not watch the show? - LAUGHTER

0:49:47 > 0:49:50I just remember you being really sort of smiley and funny

0:49:50 > 0:49:53and having a lovely time. But I was thinking, "He must have had..."

0:49:53 > 0:49:55Yeah, I mean, I went in there to have fun.

0:49:55 > 0:49:58So I genuinely just enjoyed it, regardless of how bad it went.

0:49:58 > 0:50:00And I personally found that's a learning curve

0:50:00 > 0:50:03rather than, you know, cry over it.

0:50:03 > 0:50:05I moved on, learned from the feedback that the judges gave,

0:50:05 > 0:50:07and, you know, it made me a better baker.

0:50:07 > 0:50:10It's made me a better baker, actually. So, yeah...

0:50:10 > 0:50:12You roll this to about, I guess, about half a centimetre,

0:50:12 > 0:50:14depending on how you like it.

0:50:14 > 0:50:17One tip is you can obviously add the Parmesan to the dough,

0:50:17 > 0:50:19and I like it a bit crumbly.

0:50:19 > 0:50:21But if you don't want it, you want it a bit more crunchy,

0:50:21 > 0:50:22- you can just top...- Finish it off?

0:50:22 > 0:50:26- Finish it off with the Parmesan on top.- So we've got that.

0:50:26 > 0:50:28Easy thing to do as well, you can dip that in the flour

0:50:28 > 0:50:32- before you cut it so it just stops it from sticking.- Righto.- Yeah?

0:50:32 > 0:50:35And we've got quite a bit there to do.

0:50:35 > 0:50:37And the great thing about these is obviously,

0:50:37 > 0:50:40if you're making it for friends and neighbours, you can personalise it.

0:50:40 > 0:50:44- Sure.- So I've got my own fancy cutter here.- Fancy!

0:50:44 > 0:50:47- You can just make circles on top. - Right.

0:50:47 > 0:50:50And again what you can also do with the dough,

0:50:50 > 0:50:54you can prick them to stop any aeration when they're baking out.

0:50:54 > 0:50:57- We've got an S there.- A little S. - A little s there.

0:50:57 > 0:50:59And you just stamp it in the middle.

0:50:59 > 0:51:02And that's quite personal and thoughtful, obviously,

0:51:02 > 0:51:04- when you give it to your neighbours. - Like the style!

0:51:04 > 0:51:06They're well impressed with that.

0:51:06 > 0:51:08- They will be well impressed with that.- OK.

0:51:08 > 0:51:09So then we need to chill these down?

0:51:09 > 0:51:12Yes, you do need to chill them for about...

0:51:12 > 0:51:1415 to 20 minutes, just before you bake.

0:51:14 > 0:51:17Obviously, one of the disasters was in week two,

0:51:17 > 0:51:20when I was making my Viennese swirls, I forgot to chill the dough.

0:51:20 > 0:51:22- And it just literally... - It just spread!- Yeah, exactly.

0:51:22 > 0:51:24So that's why you need to chill the dough

0:51:24 > 0:51:27before it goes into the hot oven.

0:51:27 > 0:51:30But obviously, while it's chilling, you can just preheat your oven

0:51:30 > 0:51:35at 180 fan, and then just bake it for about 12 to 15 minutes.

0:51:35 > 0:51:37So this chutney will take how long?

0:51:37 > 0:51:41About 25 to 30 minutes or more, depending on how much liquid.

0:51:41 > 0:51:43This is literally enough for the biscuits.

0:51:43 > 0:51:46If you want to make more, you can do that.

0:51:46 > 0:51:49- The whole thing is pretty quick, right?- It's pretty quick and easy.

0:51:49 > 0:51:51I guess, less pressure, obviously being Christmas.

0:51:51 > 0:51:54People worry about presents, family, who to buy, etc,

0:51:54 > 0:51:55so you don't want too much going on.

0:51:55 > 0:52:00So, again, you can just get nice gift bags or tins, etc -

0:52:00 > 0:52:02just get your neighbours to return the tins.

0:52:02 > 0:52:03LAUGHTER

0:52:03 > 0:52:06- And then you can... - Maybe you can charge them a deposit!

0:52:06 > 0:52:08Well, yeah, exactly! Return it for more gifts.

0:52:08 > 0:52:10We've got our chutney here, of course.

0:52:10 > 0:52:13And, again, you can just jar this and keep them in the fridge,

0:52:13 > 0:52:16- use them for other things. But they do go well together.- Beautiful.

0:52:16 > 0:52:18So just remind us what those are, then.

0:52:18 > 0:52:21We've got rosemary, poppy seed and Parmesan biscuits

0:52:21 > 0:52:23with a chorizo chilli chutney.

0:52:29 > 0:52:30Right, if you bring that,

0:52:30 > 0:52:34let's go and see what these good people think of this.

0:52:34 > 0:52:37- Right, tuck in.- Yum! - Don't be shy.- OK.- Lovely.

0:52:37 > 0:52:40- Oh, wow.- And you can give these as presents, or you can just eat them.

0:52:40 > 0:52:43- Eat them, yeah. - Very short. Delicious!

0:52:43 > 0:52:45- That's lovely.- Oh, yum.

0:52:45 > 0:52:49Mmm. They're delicious. That'll be a nice little snack.

0:52:49 > 0:52:52- How do you apply to be your neighbour?- Yeah!

0:52:52 > 0:52:53LAUGHTER

0:52:53 > 0:52:55Now, Selasi, what are your tips for Christmas?

0:52:55 > 0:52:58Plan ahead, so know what you are cooking for family,

0:52:58 > 0:53:00- friends or for yourself. Planning, planning.- Is the key.

0:53:00 > 0:53:02- Make sure you know what you're cooking.- There you go.

0:53:02 > 0:53:04Well, thanks for that. Now, one good tip deserves another.

0:53:04 > 0:53:06So here's some of my chef friends with theirs.

0:53:06 > 0:53:11In my home, we inject a little bit of brandy or whisky,

0:53:11 > 0:53:14whatever you have, a few hours before you roast your turkey,

0:53:14 > 0:53:19all over the thighs, the breast. You know, literally maybe a glass.

0:53:19 > 0:53:24And then you roast it - you'll see how juicy and moist it becomes.

0:53:24 > 0:53:25And really tasty as well.

0:53:25 > 0:53:28My Christmas tip would be to make a marinade for your turkey

0:53:28 > 0:53:31using cumin, coriander, cloves, peppercorns

0:53:31 > 0:53:33and lots of coriander stock.

0:53:33 > 0:53:37Just blitz it all in, smear it on the turkey and roast it.

0:53:37 > 0:53:38It's beautiful.

0:53:38 > 0:53:41Often, people get dry turkey, and that is because you've got legs

0:53:41 > 0:53:44and breasts, which have totally different cooking times.

0:53:44 > 0:53:46Take the legs off, just take the thigh bone out,

0:53:46 > 0:53:48fill it with a lovely stuffing that you're going to make,

0:53:48 > 0:53:52roll them in clingfilm and tinfoil and roast them in the oven

0:53:52 > 0:53:55for about three or four hours and you'll get this wonderful sausage.

0:53:55 > 0:53:59So what you do is get a big bucket, if you have one,

0:53:59 > 0:54:02put some water in there, loads of salt, sugar and herbs

0:54:02 > 0:54:04and then you brine it for 24 hours

0:54:04 > 0:54:07for a perfectly moist, golden turkey.

0:54:07 > 0:54:11I always cook my turkey on a rack with water underneath.

0:54:11 > 0:54:14It really helps to keep it moist,

0:54:14 > 0:54:17and the other thing is it forms the basis of your sauce.

0:54:17 > 0:54:21When it's cold outside, I do love a hot, mulled drink.

0:54:21 > 0:54:23- Olly, what have you got for us? I love a mull.- I love a mull.

0:54:23 > 0:54:25It's marvellous this time of the year.

0:54:25 > 0:54:26I'd say red wine is the traditional.

0:54:26 > 0:54:29But if you're making a red wine mull, don't boil it,

0:54:29 > 0:54:32you'll lose the booze and you'll make the spices bitter.

0:54:32 > 0:54:34- But also, rather than add brandy, I always like adding port.- Yes!

0:54:34 > 0:54:37It increases the colour, increases the flavour, makes it a bit sweeter.

0:54:37 > 0:54:39- Nice. - And a vanilla pod in there as well!

0:54:39 > 0:54:41Delicious! However, I'm not going to do that!

0:54:41 > 0:54:43I'm going to do a white wine mull,

0:54:43 > 0:54:45because I think it takes brilliantly to it.

0:54:45 > 0:54:48Fruity white wine, pineapple, pineapple juice,

0:54:48 > 0:54:51a slice of lemon, some cinnamon into the pan,

0:54:51 > 0:54:53sugar to taste and then honey is the absolute...

0:54:53 > 0:54:55- I've never had a white wine mull. - Have you never?- No.

0:54:55 > 0:54:57- You make them, don't you? - I make a white wine mull.

0:54:57 > 0:54:59What kind of fruit juice are you using?

0:54:59 > 0:55:03- I don't use any fruit juice, just wine!- None at all?!

0:55:03 > 0:55:05I'm coming round your house!

0:55:05 > 0:55:07It's delicious, though.

0:55:07 > 0:55:10I think, as long as you're using a fruity, young, white wine -

0:55:10 > 0:55:13nothing to oaky, nothing too heavy - there you go, Matt -

0:55:13 > 0:55:14and, obviously, nothing too expensive.

0:55:14 > 0:55:18- You're going to heat it up and infuse...- I love that!

0:55:18 > 0:55:21- It's delicious.- Oh, my gosh, that's gorgeous!- Delicious, isn't it?

0:55:21 > 0:55:24- So moreish.- That's gorgeous, and the pineapple, oh...!

0:55:24 > 0:55:27- Yeah, the pineapple makes it. - Very nice, very nice.

0:55:27 > 0:55:29If you're driving, you can also mull.

0:55:29 > 0:55:31You don't have to have an alcoholic mull,

0:55:31 > 0:55:33you can use some brilliant cordials.

0:55:33 > 0:55:35This is a winter spiced berry cordial,

0:55:35 > 0:55:37there are some fantastic ones on the market.

0:55:37 > 0:55:39You can, of course, make your own. Cordial's pretty simple.

0:55:39 > 0:55:41You can make rhubarb, any flavour you like.

0:55:41 > 0:55:44That, with a bit of orange juice, we've got fresh orange,

0:55:44 > 0:55:47fresh lemon, cloves, cinnamon, again. And sugar to taste.

0:55:47 > 0:55:49Some people don't like it that sweet.

0:55:49 > 0:55:51It's these kind of Christmassy spices, isn't it?

0:55:51 > 0:55:53That's exactly what it is. Exactly, Matt.

0:55:53 > 0:55:56It's a tradition across Europe that has grown up.

0:55:56 > 0:55:58I mean, it was very popular in the Middle Ages.

0:55:58 > 0:56:02But today, I think there's no frontier to mulling.

0:56:02 > 0:56:05Whatever you think belongs in it, probably does. Give it a whirl.

0:56:05 > 0:56:08You know, I think people forget to sweeten it a lot of the time.

0:56:08 > 0:56:10- Yes.- I think that's one of the problems.

0:56:10 > 0:56:12You get really excited, go to the pub, get the mulled wine,

0:56:12 > 0:56:15it's really not very nice. They haven't put anything sweet in.

0:56:15 > 0:56:19- Give that a try, guys. Let us know what you think.- Oh, yum!

0:56:19 > 0:56:21- Bit of sweetness, that's what it's all about.- Isn't it?

0:56:21 > 0:56:24Do you know what, I couldn't tell that there wasn't alcohol in that.

0:56:24 > 0:56:26- Really? That's brilliant. - That's delicious.

0:56:26 > 0:56:28Winter spiced berry, it's a great...

0:56:28 > 0:56:29Because you've got the spices,

0:56:29 > 0:56:32therefore you've got the connotations with mulled drinks.

0:56:32 > 0:56:35- It's gorgeous.- And warming outside as well. Phenomenal.

0:56:35 > 0:56:36Bit in a thermos flask for a walk.

0:56:36 > 0:56:40- That's the best mocktail that we've had.- Yes, I concur.

0:56:40 > 0:56:44- I'm taking a bow.- So simple as well. - Really easy to do.

0:56:44 > 0:56:45And one for all the family.

0:56:45 > 0:56:47So, finally, I'm doing a mulled cider.

0:56:47 > 0:56:50And, obviously, there's cider, muscovado sugar,

0:56:50 > 0:56:53we've got some honey there. Some apple juice if you want.

0:56:53 > 0:56:55Cointreau, I'm actually going to add a little tiny bit more

0:56:55 > 0:56:57Cointreau here, for that. Or triple sec,

0:56:57 > 0:57:01there's lots of different orange liqueurs you could use.

0:57:01 > 0:57:03- What's this?- Honey, yeah.

0:57:03 > 0:57:06And, my secret ingredient, a lemon and ginger teabag.

0:57:06 > 0:57:08Obviously, but I was doing it for longer,

0:57:08 > 0:57:11I'd leave it to infuse, but it's a real short cut.

0:57:11 > 0:57:13Lemon and ginger teabag into a mull,

0:57:13 > 0:57:15- it actually goes an awfully long way.- Really?

0:57:15 > 0:57:17Yeah, great for flavour. It's ginger, isn't it?

0:57:17 > 0:57:20- It's Christmas-time.- You're crazy. - I'm absolutely crazy.

0:57:20 > 0:57:23LAUGHTER

0:57:23 > 0:57:26You know what is nice also in a white mull, is maple syrup.

0:57:26 > 0:57:28Oh, yes. Yes. Maple syrup.

0:57:28 > 0:57:30You get that lovely depth of sweetness with maple.

0:57:30 > 0:57:32It's all very good.

0:57:32 > 0:57:36It's very good, very delicious.

0:57:36 > 0:57:38There's not a lot left!

0:57:41 > 0:57:45- Yum! Delicious. I think my favourite is this one.- Mulled white?

0:57:45 > 0:57:48That pineapple, it's really unusual, really unexpected,

0:57:48 > 0:57:51- and it works beautifully.- Thank you.

0:57:51 > 0:57:53Right, here's our last treat from the archives of Christmas past.

0:57:53 > 0:57:57It's Delia with her classic ham recipe, a must for Boxing Day.

0:58:05 > 0:58:08Traditional hams come in a variety of cures,

0:58:08 > 0:58:10and close to where I live,

0:58:10 > 0:58:13Nigel Gerry and his father before him have the Royal Warrant

0:58:13 > 0:58:16for producing the traditional Suffolk cure.

0:58:20 > 0:58:24Here at the back of his typically Suffolk house, the whole process

0:58:24 > 0:58:28of pickling, smoking and curing takes place in modest outbuildings.

0:58:31 > 0:58:33They look absolutely glorious,

0:58:33 > 0:58:36but I'm sort of dazzled by their beauty, in a way.

0:58:36 > 0:58:39Which one should I choose, if I was going to buy it, and why?

0:58:40 > 0:58:47You'd want to choose one with a bit of fat, and that's nice and short.

0:58:47 > 0:58:50One like this, it's got a nice bit of fat to it.

0:58:50 > 0:58:54- Yes, that's important for flavour. - Yeah.

0:58:54 > 0:58:56You don't have to eat it,

0:58:56 > 0:58:58but it does help a great deal in the cooking of it.

0:58:58 > 0:58:59Keeps it nice and moist.

0:58:59 > 0:59:02And this is the sort of short shape you're talking about.

0:59:02 > 0:59:07The colour is glorious too, isn't it? It's almost a mahogany colour.

0:59:07 > 0:59:12- Yes, and as they mature, they get the deeper, darker brown.- Yes.

0:59:12 > 0:59:13- That's mine, then?- Yes.- Thanks.

0:59:16 > 0:59:18And there it is, what a beauty.

0:59:18 > 0:59:22That lovely squat shape that Nigel told us to look out for.

0:59:22 > 0:59:24And isn't it wonderful,

0:59:24 > 0:59:27in these days of chemical curing and water pumping, to have

0:59:27 > 0:59:31something that's had so much loving care and attention lavished upon it.

0:59:31 > 0:59:33We've got to do the same now and cook it.

0:59:33 > 0:59:36But before you cook the ham, you have to soak it.

0:59:36 > 0:59:38And here it is, beside me, soaking away here.

0:59:38 > 0:59:42And it's actually ready now to be cooked.

0:59:42 > 0:59:45I always put it in a cool box when I'm soaking it, because it

0:59:45 > 0:59:50seems to fit quite snugly, but a large bucket would do just as well.

0:59:50 > 0:59:53And the way we're going to cook the whole ham is actually

0:59:53 > 0:59:55wrapped in foil in the oven.

0:59:55 > 0:59:59And for this, you need quite a large roasting tin.

0:59:59 > 1:00:03Two pieces of foil, one going width-ways, and one going that way.

1:00:03 > 1:00:06And then, you just place them on the roasting tin.

1:00:06 > 1:00:10Take the ham and put it in the centre.

1:00:10 > 1:00:12It's quite heavy, 15lb, this one.

1:00:12 > 1:00:16Put it in the centre of the foil, like that.

1:00:16 > 1:00:17Don't worry about the water,

1:00:17 > 1:00:20because that'll give a bit of steam whilst it's cooking.

1:00:20 > 1:00:23Then bring the foil up,

1:00:23 > 1:00:27make a pleat in the top of this piece of foil, like that.

1:00:29 > 1:00:33And put your arm in, so that you can pull it away from the ham.

1:00:33 > 1:00:34You want it sealed,

1:00:34 > 1:00:38but you want a little bit of air to circulate whilst it's cooking.

1:00:38 > 1:00:41And then just seal in the edges, like this.

1:00:41 > 1:00:44And that goes into a preheated oven,

1:00:44 > 1:00:46gas mark three, or the equivalent.

1:00:46 > 1:00:49And it will need 20 minutes to the pound.

1:00:51 > 1:00:54This begins to have all the excitement of opening

1:00:54 > 1:00:55a Christmas parcel.

1:00:56 > 1:01:02What you do is, you take the ham out of the oven 40 minutes

1:01:02 > 1:01:05before it's actually ready.

1:01:05 > 1:01:07Because it's going to have a glaze on it and go back into the

1:01:07 > 1:01:09oven at a higher temperature.

1:01:09 > 1:01:10So here it is.

1:01:12 > 1:01:14With 40 minutes still to go.

1:01:14 > 1:01:16But what you do before you put the glaze on it,

1:01:16 > 1:01:18is you take the skin off.

1:01:18 > 1:01:19And the best way to take the skin off,

1:01:19 > 1:01:25is, first of all, to make a cut with a sharp knife.

1:01:25 > 1:01:27Careful with your hands, because it is hot.

1:01:27 > 1:01:30Make a cut with a sharp knife like that.

1:01:30 > 1:01:36And then begin to slide the knife under the skin, like this,

1:01:36 > 1:01:42and using something to protect your hands, just peel the skin away.

1:01:42 > 1:01:46It comes away much easier than you would think.

1:01:46 > 1:01:47Now for the glazing.

1:01:47 > 1:01:51The next stage is to score the fat that's here.

1:01:51 > 1:01:53You do this by making cuts,

1:01:53 > 1:01:56just along the fat with the edge of the knife, like this.

1:01:58 > 1:02:01And then you go across, like that.

1:02:05 > 1:02:07Making little diamond shapes.

1:02:07 > 1:02:09I'm not going to have time to do all of this,

1:02:09 > 1:02:10I'll just do half of it.

1:02:10 > 1:02:14And then into each little diamond shape, you stud a clove.

1:02:19 > 1:02:22I'm not sure how many cloves you'll need here,

1:02:22 > 1:02:25probably about 50 altogether.

1:02:25 > 1:02:27By the time you've been over the whole of the ham.

1:02:27 > 1:02:29But I'll just show you a corner here,

1:02:29 > 1:02:31so you know exactly what to do.

1:02:34 > 1:02:37After you've got a clove in each little diamond,

1:02:37 > 1:02:41you then spread some mustard on.

1:02:43 > 1:02:45And this is English mustard,

1:02:45 > 1:02:48which has just been, powder mustard, which has been made up with water,

1:02:48 > 1:02:51which I think is the best flavour for this.

1:02:51 > 1:02:53Once you've plastered the mustard all over,

1:02:53 > 1:02:55and the cloves have been studded in...

1:02:55 > 1:03:00This one's escaped, so we'll just give him a little push.

1:03:00 > 1:03:02Then you put sugar on the top.

1:03:02 > 1:03:05Hold your hand to protect what falls down.

1:03:05 > 1:03:07Shake the sugar on, like this.

1:03:07 > 1:03:09Demerara sugar.

1:03:09 > 1:03:12You'll probably need 3-4oz, altogether.

1:03:12 > 1:03:18And then press the sugar into the mustard, like that.

1:03:18 > 1:03:21Now this goes back into the oven, uncovered this time,

1:03:21 > 1:03:23and you give it another 40 minutes cooking,

1:03:23 > 1:03:27by which time it'll have a lovely, bubbly, crusty glaze on the top.

1:03:41 > 1:03:44- Festive.- It looked better then, than it did at the start of the show.

1:03:44 > 1:03:46The sugar's nice, bubbly, and then we had ham music.

1:03:46 > 1:03:48Delicious, thanks for that, Delia.

1:03:48 > 1:03:50Now, every day over the last two weeks,

1:03:50 > 1:03:52Andi and I have been battling it out in

1:03:52 > 1:03:55a friendly, festive competition that we've called Yule Decide.

1:03:55 > 1:03:56Wahey(!)

1:03:56 > 1:03:58Where we both put our own spin on Christmas ingredients.

1:03:58 > 1:04:00Today's the final showdown.

1:04:00 > 1:04:03We are playing for the last Christmas Kitchen bauble.

1:04:03 > 1:04:05- So far, the score is... - ANDI MUMBLES

1:04:05 > 1:04:075-4.

1:04:07 > 1:04:09If you didn't hear that, it's 5-4 to me.

1:04:09 > 1:04:11With all the lighty-up ones, here.

1:04:11 > 1:04:14Now, Olly, you've got the last prize bauble.

1:04:14 > 1:04:16Will you please reveal what we're playing for today?

1:04:16 > 1:04:18I do. It is... You might think...

1:04:18 > 1:04:21Well, it's not a dead parrot, no, it's not!

1:04:21 > 1:04:25- It's a very lively parrot. - It's a very perky-looking parrot.

1:04:25 > 1:04:29It is a parrot, in homage to Ronni's early career.

1:04:29 > 1:04:30You know, a mistress of many voices.

1:04:30 > 1:04:34But also, of course, actress and comedian. And beautifully radiant.

1:04:34 > 1:04:37- That parrot has ceased to be! - It's a Monty Python parrot, innit?

1:04:37 > 1:04:42- It's a Monty Python parrot, it is an ex-parrot!- Love the parrot.

1:04:42 > 1:04:44That'd look good on my tree.

1:04:45 > 1:04:48And today's competition ingredient is clementines.

1:04:48 > 1:04:50- Matt, what are you doing? - Yes, it is.

1:04:50 > 1:04:53So, I'm going to make a Rumtopf.

1:04:53 > 1:04:56- I don't know what Rumtopf is. - It's quite a traditional dish,

1:04:56 > 1:05:01where they basically soak fruit in alcohol. In rum, OK?

1:05:01 > 1:05:04See, this is what he keeps doing to me!

1:05:04 > 1:05:06- He just fills everything with booze! - Making nice things?

1:05:06 > 1:05:08"Making nice things"! Please.

1:05:08 > 1:05:11So, yeah, ideally, you'd soak these for about a week.

1:05:11 > 1:05:14Little clementines in a sugar solution and rum.

1:05:14 > 1:05:17And then you pull them out, you can eat them on their own, or put them with things.

1:05:17 > 1:05:19- I'm going to make a little clementine cake.- They sound great.

1:05:19 > 1:05:22So I'm going to make this little upside-down clementine cake.

1:05:22 > 1:05:24I have to say, that does sound really lovely.

1:05:24 > 1:05:25Anyway, I'm going to stop talking.

1:05:25 > 1:05:31And I am making a clementine curd, white chocolate mousse tart.

1:05:31 > 1:05:34- OK, nice.- And we've got a little vodka syrup,

1:05:34 > 1:05:38clementine cream to go with that.

1:05:38 > 1:05:40- Fighting talk.- Fighting talk!

1:05:40 > 1:05:44So, ooh...! Something's clicking, very exciting to be over here.

1:05:44 > 1:05:46So, I'm just making a little biscuit base,

1:05:46 > 1:05:50because it's got a sort of cheesecakey, biscuit base, this has.

1:05:50 > 1:05:53To make this, I've just dissolved some sugar in some water.

1:05:54 > 1:05:57I'm going to add the rum, but don't boil it,

1:05:57 > 1:06:00because you don't want to boil off the alcohol.

1:06:00 > 1:06:04Then peel the fruit, take all the pith off,

1:06:04 > 1:06:05and then let them steep.

1:06:05 > 1:06:08Then you can put them on the side, put them in a jar,

1:06:08 > 1:06:11- or something like that. - Oh, I have seen that, actually.

1:06:11 > 1:06:13I didn't realise it was called that.

1:06:13 > 1:06:15- Rumtopf.- Rumtopf.

1:06:15 > 1:06:19- Quite a nice name, isn't it? - Good name.- Quite appealing.

1:06:19 > 1:06:21A little bit of that into the bottom,

1:06:21 > 1:06:23as if you were making a cheesecake.

1:06:23 > 1:06:24This would go into the fridge, obviously,

1:06:24 > 1:06:28you'd set the bottom of the tart over there.

1:06:28 > 1:06:30I've got one here, obviously,

1:06:30 > 1:06:32because we don't have time for all of that.

1:06:32 > 1:06:35And now I'm going to make, almost a clementine curd,

1:06:35 > 1:06:38which is sugar and the eggs and the butter and the clementine juice.

1:06:38 > 1:06:40That all sounds nice!

1:06:40 > 1:06:42- Clementine curd? - Yeah, like the sound of that.

1:06:42 > 1:06:44- Are you being sarcastic? - No, I'm not!

1:06:44 > 1:06:47I'm giving you a bit of friendly support.

1:06:47 > 1:06:50- He sounds a little facetious, I must say.- No, no!

1:06:50 > 1:06:53- Bit of classic gamesmanship going on here.- You know what I mean?

1:06:53 > 1:06:55Throwing me off, throwing me off!

1:06:55 > 1:06:58- I mean, I'm going in as the underdog, here, clearly.- Right.

1:06:58 > 1:07:01So, I'm going to make a white chocolate mousse.

1:07:01 > 1:07:04Separate these two eggs up, here, quickly.

1:07:04 > 1:07:07I'm going to make this little cake while you're doing that.

1:07:07 > 1:07:10Here is just brown sugar and butter.

1:07:10 > 1:07:13Spread that over the base of a lined tin.

1:07:13 > 1:07:18And then I'm going to put the rest of my clementines in this.

1:07:18 > 1:07:21It is a bit like those pineapple upside-down cakes.

1:07:21 > 1:07:25- Yeah, I love an upside-down cake. I make loads of them, actually.- Right.

1:07:25 > 1:07:26That's the base of my cake,

1:07:26 > 1:07:29I'm going to get on with the rest of it now.

1:07:29 > 1:07:34I am pouring my warm cream over the egg yolks and sugar.

1:07:34 > 1:07:37- Are you, indeed?- I am indeed.

1:07:37 > 1:07:39That's the kind of chick I am.

1:07:39 > 1:07:43And that is going over this white chocolate here.

1:07:43 > 1:07:44Right.

1:07:45 > 1:07:47OK, so in here, very standard cake.

1:07:47 > 1:07:50I've got the butter, the sugar, the eggs.

1:07:50 > 1:07:52Bring that together, I've got some self-raising flour, vanilla pod,

1:07:52 > 1:07:57and a bit of baking powder, just to make doubly sure it's going to rise.

1:07:58 > 1:08:00Just add some flour now, just before it...

1:08:02 > 1:08:05Just before it starts to curdle too much.

1:08:05 > 1:08:07And then that gets poured in the tin,

1:08:07 > 1:08:09over the top of the clementines,

1:08:09 > 1:08:14into the oven, baked at around 180 for about 25 minutes, 30 minutes.

1:08:14 > 1:08:16And that's pretty much it. How you doing, Andi?

1:08:16 > 1:08:18I'm doing pretty good, actually.

1:08:18 > 1:08:24I'm just going to combine my clementine curd.

1:08:24 > 1:08:26Which is a thing of beauty, actually,

1:08:26 > 1:08:28the clementine curd, I've got to say.

1:08:28 > 1:08:30With a bit of creme pat.

1:08:30 > 1:08:32All these recipes are, of course, on the website.

1:08:32 > 1:08:35It's just a basic creme pat recipe,

1:08:35 > 1:08:37a nice, thick custard, basically.

1:08:37 > 1:08:39Just whip those two things together.

1:08:43 > 1:08:46And then that is going to go into here.

1:08:51 > 1:08:54- Right.- Just do this quickly...

1:08:54 > 1:08:56That goes into there.

1:08:58 > 1:08:59There we go.

1:08:59 > 1:09:03And then we put that into the fridge to set again.

1:09:03 > 1:09:04It's actually not that complicated,

1:09:04 > 1:09:06just a few little stages to it, you know?

1:09:06 > 1:09:10- Mmm-hmm.- And here's one that has already been set, of course.

1:09:11 > 1:09:14I'm going to plate this up. How are you? Are you near to plating?

1:09:14 > 1:09:16Once I've cooked this cake for 25-30 minutes!

1:09:16 > 1:09:18Oh, yeah, there is the half hour you need!

1:09:18 > 1:09:21LAUGHTER Yeah, I'll be absolutely there.

1:09:21 > 1:09:23It's Doctor Who!

1:09:23 > 1:09:27- You needed a TARDIS, mate. - Back to work, Doctor Who.

1:09:27 > 1:09:30Do I need to...? Ooh, I think...

1:09:30 > 1:09:31I might be able to get it out.

1:09:33 > 1:09:36No, I'm not going to be able to get it out... I think...

1:09:36 > 1:09:39- Oh, no, it's coming. - OK, so here's my cake.

1:09:39 > 1:09:41Are you getting to plating?

1:09:41 > 1:09:45- I'm pretty much there. - Ooh, I'm out. Mine is out. Look.

1:09:45 > 1:09:46A thing of beauty.

1:09:46 > 1:09:48Yeah, yadda, yadda.

1:09:48 > 1:09:49Wow, that generous...

1:09:49 > 1:09:53I can feel the Parrot Of Power is just twitching its beak...!

1:09:55 > 1:09:58That's the most powerful parrot in Britain, that is!

1:09:58 > 1:10:00It's all aquiver.

1:10:00 > 1:10:01Here we go.

1:10:01 > 1:10:04I just want a little bit of this to zest onto the top, I think.

1:10:07 > 1:10:09- She's just showing off now.- Mmm!

1:10:09 > 1:10:13- Just to make it pretty!- Have you got a secret weapon there, Matt?

1:10:13 > 1:10:16I like your style. Tell you what I think I was going to do,

1:10:16 > 1:10:18maybe a little bit of zest over the top...

1:10:18 > 1:10:19LAUGHTER

1:10:19 > 1:10:23- Where is that zester? - Oh, do you want it?- Yeah, I do.

1:10:23 > 1:10:24Can I share the zester with you?

1:10:24 > 1:10:28You see how I did that, really nicely, and without any grumpiness?

1:10:28 > 1:10:30- Yeah, I saw that.- Let me move some of this stuff out of the way.

1:10:30 > 1:10:32What a mess!

1:10:32 > 1:10:35You should lose some points for that. Sorry, darling.

1:10:39 > 1:10:42In fact, I could do with a bit of cream on that, couldn't I?

1:10:42 > 1:10:46All right, everybody, would you like to come over?

1:10:46 > 1:10:47It's time, people.

1:10:49 > 1:10:51I brought the Parrot Of Fate with me.

1:10:52 > 1:10:56- The Christmas Parrot Of Fate. - Christmassy, camp parrot.

1:10:56 > 1:10:59- Oh, for goodness' sake. Oh! - There we go.

1:10:59 > 1:11:01Just last little bit!

1:11:01 > 1:11:03- Back up!- Sorry!

1:11:03 > 1:11:04You're stopped.

1:11:06 > 1:11:08You've given the cutlery, good idea.

1:11:08 > 1:11:12Sadly, there has to be a winner.

1:11:12 > 1:11:13Tuck in and try.

1:11:13 > 1:11:14Oh, it's hysterical!

1:11:17 > 1:11:19Are you going to take your apron home?

1:11:19 > 1:11:21I can't believe how much this means to me!

1:11:24 > 1:11:26That does look good.

1:11:26 > 1:11:30It's got a juicy, rummy sexiness going on, hasn't it?

1:11:30 > 1:11:33I don't know, we'll see.

1:11:33 > 1:11:34That's exquisite.

1:11:34 > 1:11:37Olly's looking a little effer... Effervescent.

1:11:37 > 1:11:38Little pheasant?

1:11:38 > 1:11:39LAUGHTER

1:11:39 > 1:11:41A startled pheasant.

1:11:41 > 1:11:42Wow.

1:11:42 > 1:11:44Mmm-mmm-mmm!

1:11:44 > 1:11:45- Mmm.- Uh-huh?

1:11:45 > 1:11:47Mmm!

1:11:47 > 1:11:48LAUGHTER

1:11:51 > 1:11:54- Oh, that's really tough. - What's she doing with that parrot?

1:11:54 > 1:11:56I'm just going to have a little taste of this.

1:11:56 > 1:11:58Have you tasted this one?

1:11:58 > 1:12:01I think I might have a...

1:12:01 > 1:12:04- We've got our secret looks, you see? - Oh, don't do that again!

1:12:04 > 1:12:06I haven't tasted this, have you tasted this?

1:12:06 > 1:12:09I've tasted both, yeah.

1:12:09 > 1:12:11The judges' curtain.

1:12:11 > 1:12:14- I can't remember what we said was... Code...- The code? The code?

1:12:14 > 1:12:17Talk amongst yourselves. The code?

1:12:17 > 1:12:19WHISPERING

1:12:21 > 1:12:22OK.

1:12:22 > 1:12:25Oh, my gosh, I just... I haven't quite made up my mind.

1:12:25 > 1:12:27Hang on.

1:12:27 > 1:12:29The winner of the...

1:12:29 > 1:12:31It's like Bake Off.

1:12:31 > 1:12:34..the Christmas Dead Parrot...

1:12:34 > 1:12:36LAUGHTER

1:12:36 > 1:12:38..is...goes to...

1:12:38 > 1:12:39- Andi.- Yay!

1:12:39 > 1:12:41APPLAUSE

1:12:41 > 1:12:42Whoo!

1:12:48 > 1:12:50Which... Oh, my word! What's happening now?

1:12:50 > 1:12:52I'm just doing a little victory dance.

1:12:52 > 1:12:54- No, you don't want that hand... - I don't want that hand!

1:12:54 > 1:12:57- Well done. - It's a Christmas miracle, everybody!

1:12:57 > 1:13:01Well done, well done. Although, you didn't technically win, it's a draw.

1:13:01 > 1:13:04What do you mean, I didn't technically win? Shut up.

1:13:04 > 1:13:07- Go on, then, put it on. - I'm trying to get it on.

1:13:07 > 1:13:10There we go. And it's on, yay!

1:13:10 > 1:13:14- I'm quite jealous of your baubles. - Look at this smiley, Christmas...

1:13:14 > 1:13:16I can't believe how much it means to me!

1:13:20 > 1:13:23Anyway, that's all from us on Christmas Kitchen.

1:13:23 > 1:13:24Thanks to today's team,

1:13:24 > 1:13:27Amandine Chaignot, Selasi, Olly Smith and Ronni Ancona.

1:13:27 > 1:13:30The Christmas edition of Last Tango In Halifax

1:13:30 > 1:13:32is available now on the BBC iPlayer.

1:13:32 > 1:13:34All of our recipes are, of course, on the website,

1:13:34 > 1:13:37go to bbc.co.uk/ChristmasKitchen.

1:13:37 > 1:13:40And that's it from us on Christmas Kitchen.

1:13:40 > 1:13:42Normal service is resumed tomorrow morning with

1:13:42 > 1:13:45a festive Saturday Kitchen. It's snowing!

1:13:45 > 1:13:47Festive Saturday Kitchen at 10am, with John Torode

1:13:47 > 1:13:50and special guest, from Call The Midwife, Charlotte Ritchie.

1:13:50 > 1:13:53All that remains is for us to wish you a very Merry Christmas

1:13:53 > 1:13:57- and a Happy New Year!- Happy Christmas, enjoy the last two days!

1:13:57 > 1:13:59Merry Christmas, everybody!

1:13:59 > 1:14:00- Merry Christmas!- Bye!

1:14:00 > 1:14:03It's snowing! Indoors!