0:00:02 > 0:00:05If your Christmas wish is that your festive food problems could be solved in one morning...
0:00:05 > 0:00:08Then your wish is our command, because this is Christmas Kitchen.
0:00:27 > 0:00:29CHEERING
0:00:29 > 0:00:31Hello and welcome to Christmas Kitchen.
0:00:31 > 0:00:32I'm Matt Tebbutt.
0:00:32 > 0:00:36And I'm Andi Oliver, and we're here every weekday morning in the run-up to Christmas
0:00:36 > 0:00:38to bring you some inspiration for the big day.
0:00:38 > 0:00:41As well as food ideas for the whole holiday season.
0:00:41 > 0:00:43And it's lovely to make your own presents,
0:00:43 > 0:00:45so we've got the stars of The Great British Bake Off
0:00:45 > 0:00:49to dazzle us with incredible edible gifts that the whole family can make.
0:00:49 > 0:00:53And with a selection box of the best TV chefs from Mary Berry and The Hairy Bikers,
0:00:53 > 0:00:54to Fanny Cradock and Keith Floyd,
0:00:54 > 0:00:57there's a festive recipe for everyone guaranteed.
0:00:57 > 0:01:01Joining us today we have a star of one of the most popular period dramas ever -
0:01:01 > 0:01:04Call The Midwife's Helen George is here.
0:01:04 > 0:01:05CHEERING
0:01:07 > 0:01:10She's got all the secrets of the big Christmas Day episode.
0:01:10 > 0:01:13And if you'd like an alternative to turkey and all the trimmings,
0:01:13 > 0:01:16Thomasina Miers has some Mexican flavours for Christmas.
0:01:18 > 0:01:21And baking an edible gift today is the first ever winner
0:01:21 > 0:01:25of The Great British Bake Off back in 2010, it's Edd Kimber.
0:01:28 > 0:01:30He's whipping up some mint chocolate sables
0:01:30 > 0:01:32with a candy cane crush a little later.
0:01:32 > 0:01:34And of course Christmas isn't just about the food,
0:01:34 > 0:01:37the drink plays rather a large part for some people like me.
0:01:37 > 0:01:40So bringing some luxury wines, some wines that cost a little less,
0:01:40 > 0:01:42and the spirit of Christmas, it's Olly Smith.
0:01:42 > 0:01:44Yeah!
0:01:44 > 0:01:46- Hello!- Olly, you're mixing,
0:01:46 > 0:01:48you're bringing the merry with your vodka cup shots.
0:01:48 > 0:01:51Always bringing the merry. A bit of the jolly as well today I think. A bit of the jolly!
0:01:51 > 0:01:56Plus we'll be delving into Christmas past with this charming man.
0:01:56 > 0:01:57Hello?
0:01:57 > 0:01:59Hello, Keith. It's Denise again.
0:01:59 > 0:02:01Hello, Denise. What's the problem now?
0:02:01 > 0:02:04I, I seem to be having a bit of a problem with your oven.
0:02:04 > 0:02:07I've turned off the pilot light and I can't get the thing to light again.
0:02:07 > 0:02:09What a complete and utter prat you are.
0:02:09 > 0:02:10Sorry?
0:02:10 > 0:02:14Yes, the legend that is Keith Floyd will be showing us how to cook
0:02:14 > 0:02:16and offend people at the same time.
0:02:16 > 0:02:18- Right, I think enough of that chitchat.- Yes.
0:02:18 > 0:02:20- Shall we get on and start cooking? - Indeed, let's.- OK.
0:02:20 > 0:02:23- So I'm going to be doing lamb tagine. It's the sort of thing I love.- Gorgeous.
0:02:23 > 0:02:26It's a little bit, you know, you want those flavours at Christmas.
0:02:26 > 0:02:28- Just kind of give them a bit of punch.- Deep, deep. Warming.
0:02:28 > 0:02:31It's very, very straightforward, so I'll crack on with that.
0:02:31 > 0:02:33- Shall we get Helen over here? - Hello.- Hello, my love.
0:02:33 > 0:02:36- While he's cooking, actually, I'm just going to be talking to you in fact.- Lovely!
0:02:36 > 0:02:40- You look very Christmassy.- Thank you. I thought I'd get my red velvet out for the Christmas theme.
0:02:40 > 0:02:43- Delightful, delightful. - Thanks very much.
0:02:43 > 0:02:45- So, Call The Midwife's back. - Yeah, it is back.
0:02:45 > 0:02:48- I'm a massive fan of Call The Midwife.- Thanks.
0:02:48 > 0:02:50- But I think I'm a bit behind, though.- What series?
0:02:50 > 0:02:54- We're up to...- What series are you on?- ..series six, we've just finished filming.
0:02:54 > 0:02:56- So five has been aired. - So I'm on four.
0:02:56 > 0:02:59- You're in four? You've got so much more to watch!- So great, you see.
0:02:59 > 0:03:01I love that.
0:03:01 > 0:03:03So tell me what's happening with the show?
0:03:03 > 0:03:05Well, so, we've got our Christmas special.
0:03:05 > 0:03:07We this year went out on a limb
0:03:07 > 0:03:09and we spent a month filming in South Africa
0:03:09 > 0:03:11- for our Christmas special. - Extraordinary.- Nice!
0:03:11 > 0:03:14Which is so amazing/really jammy.
0:03:14 > 0:03:17We've been really excited.
0:03:17 > 0:03:20- Was it interesting? - It was, it was really amazing.
0:03:20 > 0:03:23And also there's a truth to it because the original nuns
0:03:23 > 0:03:27that the books and the TV show were based on actually used to go out
0:03:27 > 0:03:30and work in a mission hospital in Africa.
0:03:30 > 0:03:33So actually although it sounds like we just went on a jolly for four weeks...
0:03:33 > 0:03:35- It really makes sense. - ..there's a historical reference.
0:03:35 > 0:03:38How are you doing over there, Matt? What have we got going on?
0:03:38 > 0:03:40Yeah, I'm fine.
0:03:40 > 0:03:42- You've got some lamb. - So browning off the lamb.
0:03:42 > 0:03:45Little cubes of lamb in the tagine. Little bit of seasoning.
0:03:45 > 0:03:47Just going to get that brown, put it on that plate.
0:03:47 > 0:03:49- In with the onion, then the spices and everything else.- Beautiful.
0:03:49 > 0:03:52- Spices!- Then, basically, just all in one pot.
0:03:52 > 0:03:56- Did you like food that's richly spiced, or are you more...?- I do.
0:03:56 > 0:03:58I like the sort of Moroccan style of food as well.
0:03:58 > 0:04:02- And I also like things that you can just chuck in a pot and leave for a while.- Yes!
0:04:02 > 0:04:05Isn't it brilliant at Christmas as well, don't you think, guys,
0:04:05 > 0:04:07to have a one-pot dish at this time of year?
0:04:07 > 0:04:08ALL: Yes.
0:04:08 > 0:04:11- Get in there. Sharing, informality. Love it.- Complicated, complicated.
0:04:11 > 0:04:14- Absolutely. - You work with a lot of spices.
0:04:14 > 0:04:16Yeah, I love spices. And those warming spices.
0:04:16 > 0:04:18I think some people think spice - heat.
0:04:18 > 0:04:21But those lovely warming spices - cinnamon, allspice, cloves.
0:04:21 > 0:04:24All that stuff, it feels quite Christmassy, too. And exotic.
0:04:24 > 0:04:27- And you can put them in cocktails as well.- Yeah.- They taste fantastic.
0:04:27 > 0:04:29I'll be doing that a bit later on, in fact.
0:04:29 > 0:04:31Which I suppose is something that never really occurs to people.
0:04:31 > 0:04:35It doesn't. But, yeah, they have all that fantastic Christmas buzz about them. They're brilliant.
0:04:35 > 0:04:37- Hot toddies with cinnamon sticks. - Get in!
0:04:37 > 0:04:40Making it sound so appealing.
0:04:40 > 0:04:45- So Call The Midwife is going to go to another series after Christmas anyway.- Yeah.
0:04:45 > 0:04:48- So...- Just taking over. - ..in January, I think.
0:04:48 > 0:04:51And the BBC have just announced that they're going to do another three more series as well.
0:04:51 > 0:04:53- ALL: Wow. - Congratulations.
0:04:53 > 0:04:55That's a lot of babies!
0:04:55 > 0:04:56I'll say that was a nice phone call.
0:04:56 > 0:04:59Yeah, 2020, gigged up, I think that's called.
0:04:59 > 0:05:02- So Call The Midwife Christmas special's going out on Christmas Day.- It is.
0:05:02 > 0:05:05Apparently it's going out on Christmas Day, which is lovely.
0:05:05 > 0:05:09That means that you're becoming part of the backbone of Christmas, institution wise, really.
0:05:09 > 0:05:12Oh, cheers. Yeah, us and the Queen, hopefully.
0:05:12 > 0:05:15- That's a good gig.- We'll still be there in 50 years' time!
0:05:15 > 0:05:18What do you think it is about that show that makes it so appealing?
0:05:18 > 0:05:21I don't know, because it's something that on paper
0:05:21 > 0:05:22I think people initially thought,
0:05:22 > 0:05:25"It's never going to work, it's about midwives."
0:05:25 > 0:05:28You know, it's a very different type of a show and there's nuns in it, and everything.
0:05:28 > 0:05:30I don't even know what it is.
0:05:30 > 0:05:33I think there's something very gentle about it.
0:05:33 > 0:05:37- If it's got nuns in it, I want to watch it.- It's gentle, but... - Babies - everyone loves a baby.
0:05:37 > 0:05:41Everyone loves a baby, but what's so interesting is although it's gentle,
0:05:41 > 0:05:43- it sort of has really hard-hitting moments.- Yes.
0:05:43 > 0:05:46And it catches you by surprise and you're suddenly crying.
0:05:46 > 0:05:50Yes, proper weeping at home on the sofa on your own.
0:05:50 > 0:05:53It's not afraid of the dramatic twists, I suppose.
0:05:53 > 0:05:55And tell us a bit about your character.
0:05:55 > 0:05:58I play Trixie Franklin, who is a midwife.
0:05:58 > 0:06:00Someone described her as a veteran midwife last week,
0:06:00 > 0:06:01and I got really offended.
0:06:01 > 0:06:04- The word "veteran"?- Like I've been doing it for 20 years!
0:06:04 > 0:06:06- Do you have to ride a bike in it? - I do.- Every time I turn it on,
0:06:06 > 0:06:09- there's always somebody riding a bike.- Yeah, there is.
0:06:09 > 0:06:11- There's always a nun on a bike. - And I'm really bad on bikes.
0:06:11 > 0:06:13I'm really bad, I always fall off them.
0:06:13 > 0:06:15Shall we have a little look at you in action?
0:06:15 > 0:06:18- We've got a clip, let's watch it.- OK.
0:06:18 > 0:06:21I've all manner of aids to wellbeing in my bag of tricks.
0:06:21 > 0:06:25I daren't ask if you've got anything to stop my mascara from running.
0:06:25 > 0:06:28I've some petroleum jelly you can take it off with.
0:06:44 > 0:06:48English roses - African skies!
0:06:48 > 0:06:51My jaw's starting to ache, Phyllis.
0:06:51 > 0:06:53Well, this is a new camera.
0:06:55 > 0:06:57- Yay! Oh, I can't wait to see that. - Thanks. Thank you.
0:06:57 > 0:07:00- How are you doing over there, Matt? - I'm very well, actually.
0:07:00 > 0:07:03This is very, very straightforward. Diced lamb went in.
0:07:03 > 0:07:04Just sealing it off.
0:07:04 > 0:07:06Then took that out, chuck the onion
0:07:06 > 0:07:09and the aubergine in there with all the spices.
0:07:09 > 0:07:12Tomato puree. Chucked in a big old glass of wine.
0:07:12 > 0:07:16- One of these novelty glasses full of wine.- Just a sip.
0:07:16 > 0:07:18So that's coming down now.
0:07:18 > 0:07:20And then, basically, lid on, and I'm just going to forget about it.
0:07:20 > 0:07:23And is all this other stuff, chickpeas and everything,
0:07:23 > 0:07:25- already in?- That's all going to go in now.- Right.- OK.
0:07:25 > 0:07:27- Then I'm going to make some couscous.- Lovely.
0:07:27 > 0:07:30Honestly, what are your Christmases like?
0:07:30 > 0:07:32Well, filled with food.
0:07:32 > 0:07:34I mean, I really do love my Christmas food.
0:07:34 > 0:07:36It's one of my favourite times of years.
0:07:36 > 0:07:39And we don't really do turkeys in my house.
0:07:39 > 0:07:42- We're a bit of a goose family. - Yeah, so are we.- I love a goose.
0:07:42 > 0:07:45And the potatoes that you get are so much crispier.
0:07:45 > 0:07:48You know, and everybody gets a bit bored with turkey.
0:07:48 > 0:07:52So, yeah, they're sort of filled with booze and food.
0:07:52 > 0:07:55Tell me if I'm right, do you start your cake on Bonfire Night?
0:07:55 > 0:07:58Yeah, I do. Although this year I didn't do it because I've been really lazy.
0:07:58 > 0:08:03But normally I start soaking the fruit for my cake on Bonfire Night.
0:08:03 > 0:08:08- That's like proper granny stuff, I like that.- I know, I'm such an old lady.- That's good.- Veteran!
0:08:08 > 0:08:10How about you, Edd? Are you a proper Christmas baker?
0:08:10 > 0:08:12I am, I love traditional Christmas.
0:08:12 > 0:08:14But my family recipe for Christmas cake,
0:08:14 > 0:08:16we can make three days before Christmas, at a push,
0:08:16 > 0:08:18cos we're a very busy family,
0:08:18 > 0:08:20so we're always sort of a last-minute family.
0:08:20 > 0:08:23But, you know, supposedly you're supposed to do it really early.
0:08:23 > 0:08:26- Am I doing the right thing? - So you're doing the right thing, but I'm just...
0:08:26 > 0:08:28I think soaking the fruit early and adding lots of booze
0:08:28 > 0:08:30is the actual key to a really great mincemeat or a cake.
0:08:30 > 0:08:32- It's just perfect. - It's just moist.
0:08:32 > 0:08:35And I think it lasts for longer as well.
0:08:35 > 0:08:38- I'll eat it up until like February, March sort of time. - Great with cheese!
0:08:38 > 0:08:42My grandad used to make a Christmas cake every year, and then would serve that year the year later.
0:08:42 > 0:08:44So we always had a cake on rotation.
0:08:44 > 0:08:45My, very organised!
0:08:45 > 0:08:47Like vintage wine, I like the sound of that.
0:08:47 > 0:08:50That's what my mother does. She makes her Christmas pudding every January.
0:08:50 > 0:08:52And then serves it a year later.
0:08:52 > 0:08:53Yes, and it is so killer.
0:08:53 > 0:08:56Yeah, my grandad's was the best Christmas cake. It was delicious.
0:08:56 > 0:08:58You know, my uncle, this is a weird, random thing,
0:08:58 > 0:09:00but it actually works!
0:09:00 > 0:09:01My uncle has really bad arthritis
0:09:01 > 0:09:03so he soaks raisins and currants in rum,
0:09:03 > 0:09:06- then he just eats them throughout the year.- That's amazing!
0:09:06 > 0:09:09He says it's for his arthritis(!)
0:09:09 > 0:09:11They kind of taste really nice.
0:09:11 > 0:09:13I think rum's amazing.
0:09:13 > 0:09:14You can get incredible quality rums
0:09:14 > 0:09:17that I think rival some of the best cognacs, armagnacs and even whiskeys.
0:09:17 > 0:09:19Some of them are aged in solaris systems, like wine is.
0:09:19 > 0:09:22It's phenomenal what you can do with rum.
0:09:22 > 0:09:24- Dark rum or light rum?- Dark rum every time for me.- No, no - gold!
0:09:24 > 0:09:26Gold is good.
0:09:26 > 0:09:28Can I say, spiced rum as well.
0:09:28 > 0:09:30Oh, yeah, Christmas time.
0:09:30 > 0:09:32Matt, tell us about your Christmas.
0:09:32 > 0:09:34What's happening over here? Please!
0:09:34 > 0:09:36I love that, that was seamless.
0:09:36 > 0:09:39- OK, this is just coming up to the boil.- Yeah.
0:09:39 > 0:09:42- OK, just going to turn that down now. Stick my little lid on it.- OK.
0:09:42 > 0:09:44If you don't have a tagine pot, can you just do it in a normal dish?
0:09:44 > 0:09:47Yeah, course you can. Yeah, just casserole, something like that.
0:09:47 > 0:09:49And put it in the oven, rather than on top?
0:09:49 > 0:09:53- You could leave it on the top, you can bung it through the oven. - OK.- Hopefully.
0:09:53 > 0:09:55Long and slow-cooking.
0:09:55 > 0:09:56You can leave it on a high oven.
0:09:56 > 0:09:59I've got the couscous already made here.
0:09:59 > 0:10:02In there I've got some soaked raisins, some almonds, some mint and some coriander.
0:10:02 > 0:10:05We're just going to save that for the end and stir that through.
0:10:05 > 0:10:08- And did you just pour water on that and let it stand?- Yes.
0:10:08 > 0:10:09- Yes.- Or stock.- Yes.- Yes. - That's it.
0:10:09 > 0:10:12Very nice. It's making my mouth water. It's so good.
0:10:12 > 0:10:14- I'm really excited.- You are looking very relaxed there, Matt.
0:10:14 > 0:10:16Had you ever had any, kind of, Christmas disasters?
0:10:16 > 0:10:19You know, Christmas Day, anything ever gone really badly wrong?
0:10:19 > 0:10:21Only family.
0:10:21 > 0:10:23Joking, obviously!
0:10:23 > 0:10:25- Such a little ray of sunshine! - So naughty!
0:10:25 > 0:10:27Only if they're watching. No, no. I'm joking.
0:10:27 > 0:10:31Every Tebbutt in Britain is now just, ooh, daggers drawn.
0:10:31 > 0:10:34My grandma once roasted her Christmas Day spuds in the
0:10:34 > 0:10:38- washing-up liquid by mistake. - Wow!- Oh, God.
0:10:38 > 0:10:41- Why?- I think too much rum, maybe. - Maybe.- Pudding!
0:10:41 > 0:10:43Mine was... I had a goose that was too big for the oven,
0:10:43 > 0:10:46but I ended up barbecuing it. It was delicious.
0:10:46 > 0:10:49Barbecued a goose. It was a bit chilly outside, but great fun.
0:10:49 > 0:10:51- Really?!- Yeah, it was kind of like my penance.
0:10:51 > 0:10:53- That sounds ridiculous!- It was good.
0:10:53 > 0:10:56I've got photographs on social media to prove it. It was delicious.
0:10:56 > 0:10:58- It worked.- You barbecued a goose? - Yeah, at Christmas.
0:10:58 > 0:11:01- I had one of those ones with the lid on.- It sounds amazing.
0:11:01 > 0:11:02- It was fab.- Barbecued goose?
0:11:02 > 0:11:04In one of those barbecues with a lid, yeah.
0:11:04 > 0:11:07- Do you want me to put some on for you?- Yeah, go on.- Can I do it?
0:11:07 > 0:11:09- Beautiful.- Yeah, stir that through. Just have a little pile there.
0:11:09 > 0:11:12- Here, do you want that?- Doesn't that look gorgeous?- That looks so good.
0:11:12 > 0:11:16- Beautiful. Little almonds in there. - Don't go mad.
0:11:16 > 0:11:18Don't go mad! Don't go mad, Oliver.
0:11:18 > 0:11:20It looks really fresh with all the herbs.
0:11:20 > 0:11:22Yeah, it looks healthy for a winter feast.
0:11:22 > 0:11:24- That's me all over.- Yeah. - Healthy food.
0:11:24 > 0:11:26And fresh.
0:11:26 > 0:11:28All right.
0:11:28 > 0:11:30Definitely fresh.
0:11:30 > 0:11:32- Getting a bit lippy over at that table.- Gorgeous.
0:11:32 > 0:11:35So, there you go, that's my lamb tagine with couscous.
0:11:35 > 0:11:36Delicious.
0:11:36 > 0:11:40- Hope so.- It looks it.
0:11:40 > 0:11:42Come over here and have a taste, everybody.
0:11:42 > 0:11:44- Come on, guys.- Yum.
0:11:44 > 0:11:46I've got the cutlery, loads and loads of cutlery.
0:11:46 > 0:11:49It looks so beautiful. I love all these herbs running through it.
0:11:49 > 0:11:51- I do.- Thank you. - Grab a fork, grab a fork.
0:11:51 > 0:11:54- Get involved.- Thank you. - Go ahead, get in. Don't be shy.
0:11:54 > 0:11:58- Can we dig in? Brilliant.- Mm! - Oh, it's really good.- Fruity.
0:11:58 > 0:12:00Fruity, really fruity. Vibrant is the word, Matt.
0:12:00 > 0:12:03- Fruity and vibrant.- Fruity and vibrant, very much like yourself!
0:12:06 > 0:12:07Helen, do you like that?
0:12:07 > 0:12:10It's really, really lovely. And it does feel healthy.
0:12:10 > 0:12:12- It does, doesn't it?- And lamb, there's something really good about
0:12:12 > 0:12:15- lamb, isn't there?- Lamb is good. - Lamb is just the kind of cold
0:12:15 > 0:12:18- winters night thing you want to curl up with.- Very silky, very tender.
0:12:18 > 0:12:20Olly, I'd quite like to have a drink with this.
0:12:20 > 0:12:22I shall go to my Christmas tree of dreams.
0:12:22 > 0:12:24And you've got one luxury, one less, is that right?
0:12:24 > 0:12:28Yeah, I've got a luxury, which is a bit of a splash out and then a less,
0:12:28 > 0:12:31- which is a total bargain.- OK. Well, listen, while Olly is pouring,
0:12:31 > 0:12:33let's have our daily foodie festive quiz.
0:12:33 > 0:12:36Now, sometimes, chefs get a little bit transfixed with food and it's
0:12:36 > 0:12:39hard to know what they're banging on about. So, for a bit of fun,
0:12:39 > 0:12:41we want to see if you can guess what some of
0:12:41 > 0:12:43the nation's favourite chefs are talking about.
0:12:43 > 0:12:45Today, it's the Hairy Bikers. Listen and see if you know
0:12:45 > 0:12:47what they're on about.
0:12:47 > 0:12:50If you had this instead of your Christmas pudding at pudding time
0:12:50 > 0:12:53at Christmas dinner, it might be an interesting rest of the afternoon.
0:12:53 > 0:12:56What? Something about pudding.
0:12:56 > 0:12:58Something to do with booze on the Christmas pudding maybe.
0:12:58 > 0:13:00Yeah, it's like boozy, isn't it?
0:13:00 > 0:13:02- So, we think he's talking about setting fire...- Brandy.
0:13:02 > 0:13:05Possibly, yes. It was definitely something booze and Christmas
0:13:05 > 0:13:07- pudding, I'm sure.- Yeah. - "Puddin'"?- Puddin', I'm northern.
0:13:07 > 0:13:10- Any ideas, no?- Yeah. - Yeah.- Is that it?
0:13:10 > 0:13:13- OK, well, let's find out. - It's one idea...from all of us!
0:13:13 > 0:13:15Let's have a look.
0:13:15 > 0:13:18If you have this instead of your Christmas pudding at pudding time
0:13:18 > 0:13:21at Christmas dinner, it may be an interesting rest of the afternoon.
0:13:21 > 0:13:24This is our invention, it's Christmas pudding vodka.
0:13:24 > 0:13:28Vodka, happiness, all the season's greetings in a jar.
0:13:28 > 0:13:30Well, there you go, Christmas pudding vodka.
0:13:30 > 0:13:33- That well-known ingredient. Everyone clear now?- Hopefully.
0:13:33 > 0:13:35- It looked nice.- Lethal. - Yeah, it did.
0:13:35 > 0:13:36I bet it's quite nice, actually.
0:13:36 > 0:13:39They were quite pink of face there, weren't they?
0:13:39 > 0:13:41- After a little sip or two. - A little bit slurry.
0:13:41 > 0:13:43Anyway, it's wine time. How exciting.
0:13:43 > 0:13:45Olly, you've got two wines for us.
0:13:45 > 0:13:47One that's a treat and one that won't blow your budget.
0:13:47 > 0:13:50I have, absolutely. I've always felt wine is so diverse, but when it
0:13:50 > 0:13:54comes to tagine, I'm looking for sunny flavours in a good red wine.
0:13:54 > 0:13:57Something nice and soft. I reckon we should start with our robin today.
0:13:57 > 0:13:59Robin comes from Spain.
0:13:59 > 0:14:02And it's garnacha, which is the same grape as grenache.
0:14:02 > 0:14:04If you like things like Chateauneuf du Pape,
0:14:04 > 0:14:06it's the same grape variety. Nice and warming for winter.
0:14:06 > 0:14:09Whenever you're judging a wine, no matter where you are,
0:14:09 > 0:14:11in a restaurant or at home, if the flavours linger once you've sipped
0:14:11 > 0:14:13it, it's an indication of good quality wine.
0:14:13 > 0:14:15I do like that. It's quite...
0:14:15 > 0:14:16HE CLICKS HIS TONGUE Quite, kind of...
0:14:16 > 0:14:18HE CLICKS HIS TONGUE ..at the end.
0:14:18 > 0:14:21Kind of tangy? Bit of tang? Grenache has that, has a kind of spice.
0:14:21 > 0:14:23- It's smooth as well.- Yeah.- It's easy on the palate.- Do you like wine?
0:14:23 > 0:14:26- Yes, yes, I do.- Do you drink a lot of wine?
0:14:26 > 0:14:28A little, yes, more than I probably should!
0:14:28 > 0:14:30I actually love Spanish wine as well.
0:14:30 > 0:14:32I think they've got some really interesting grape varieties
0:14:32 > 0:14:34and I think it's really underrated maybe.
0:14:34 > 0:14:36Let's all try it. Remember, one of them is luxury
0:14:36 > 0:14:38- and one of them is less.- Indeed.
0:14:38 > 0:14:40- So, shall we move onto our Santa hat?- Yes.
0:14:40 > 0:14:43With your tagine, I've gone as close to North Africa
0:14:43 > 0:14:46as I possibly can, by actually going there.
0:14:46 > 0:14:48- This is a wine from Morocco. - You went there?- Well, no,
0:14:48 > 0:14:51the wine went there. It comes from there. That's where it comes from.
0:14:51 > 0:14:54It's true. It really is, the Romans used to grow wine
0:14:54 > 0:14:57all over North Africa. This is the Syrah or Shiraz, same grape.
0:14:57 > 0:15:00Nice dark fruit, you know, bit of spice. That's the kind of thing,
0:15:00 > 0:15:03- bit of underfloor heating for the soul in winter time.- It's lovely.
0:15:03 > 0:15:06- It's delicious.- Really velvety and smooth.
0:15:06 > 0:15:09- It's almost like Port or something. - Yes, yes, yes.- It's got a certain
0:15:09 > 0:15:11- richness, hasn't it?- Really warming. - Slightly chocolaty?
0:15:11 > 0:15:14Yeah, yeah, absolutely. It's got all of that rich, mellow character to it
0:15:14 > 0:15:17and you know, wines from Iberia, Portugal even, Spain,
0:15:17 > 0:15:20but North Africa - amazing potential.
0:15:20 > 0:15:23OK, do we have any idea which is luxury, which is less?
0:15:23 > 0:15:25Which is less.
0:15:25 > 0:15:30I think possibly Santa hat might be luxury and the wee robin might
0:15:30 > 0:15:33be less. And I have to say, Santa hat, I'm loving.
0:15:33 > 0:15:36- I don't really mind if it's not that cheap.- Ditto that.
0:15:36 > 0:15:37Ditto that? All going with that?
0:15:37 > 0:15:41- Santa hat is a bit more sophisticated.- You're spot-on.
0:15:41 > 0:15:43Our robin is indeed less.
0:15:43 > 0:15:46- A mere fiver at the Co-op for that Garnacha.- Good, though.
0:15:46 > 0:15:48- Yeah, good.- Brilliant year of Spain. Campo de Borja. It's wonderful
0:15:48 > 0:15:51wine, especially if you're having a party this Christmas.
0:15:51 > 0:15:54Great stuff. But our luxury was, of course,
0:15:54 > 0:15:55our Tandem Syrah from Morocco,
0:15:55 > 0:15:57made by Alain Graillot, brilliant winemaker.
0:15:57 > 0:16:00This is £14.60 from Yapp.co.uk.
0:16:00 > 0:16:03- Nice.- Bit of a spend, but you know, if you want to treat yourself this
0:16:03 > 0:16:05Christmas, something off the beaten track,
0:16:05 > 0:16:07- what a glorious bottle of wine. - Great.- Thanks for that, Olly.
0:16:07 > 0:16:10Coming up, the first-ever Bake Off champion Edd Kimber here,
0:16:10 > 0:16:12will be baking a gift that looks too good to eat. What is it?
0:16:12 > 0:16:16They're chocolate sables, which is a French biscuit, but we're going to coat them in
0:16:16 > 0:16:19- tempered chocolate with candy canes sprinkled over it.- Nice, nice crumbly biscuit.
0:16:19 > 0:16:21Nice Christmas twist to it. Yeah, totally. Delicious.
0:16:21 > 0:16:23Plus Matt and I are going head-to-head in a cook-off.
0:16:23 > 0:16:25A bit of festive, friendly competition
0:16:25 > 0:16:28- we've called Yule Decide.- Nice! - Aren't we clever?
0:16:28 > 0:16:31Now, today, we'll both be putting our spin on
0:16:31 > 0:16:33a classic Christmas staple - stuffing.
0:16:33 > 0:16:36But before all that, let's have our daily visit to the Hairy Bikers,
0:16:36 > 0:16:39who are working their way through the 12 Days of Christmas.
0:16:39 > 0:16:42So, here they are with their take on three French hens.
0:16:47 > 0:16:49We're not going to be roasting turtledoves.
0:16:49 > 0:16:51No, we're fans of game, but that's going a bit far.
0:16:51 > 0:16:53No, turtledoves are a symbol of love
0:16:53 > 0:16:55and this has inspired us to cook
0:16:55 > 0:16:58a romantic meal for our nearest and dearest.
0:16:58 > 0:17:01And yes, people, these ladies are our real true loves.
0:17:01 > 0:17:03# Three French hens, two turtle doves
0:17:03 > 0:17:05# And a partridge... #
0:17:05 > 0:17:07Oh!
0:17:08 > 0:17:10They haven't learned their lines yet,
0:17:10 > 0:17:13but it's great to have them on the telly with us.
0:17:14 > 0:17:17# Magic moments
0:17:17 > 0:17:21# When two hearts are sharing
0:17:21 > 0:17:23# I'll never forget the moment we met
0:17:23 > 0:17:25# You nicked my wallet... #
0:17:25 > 0:17:28Dude, not any more though, cos now we've got a couple of belters.
0:17:28 > 0:17:30- No, now we've got a couple of belters.- We have.
0:17:30 > 0:17:33And they're due soon. We're doing something wonderful with our leftovers.
0:17:33 > 0:17:35- Oh, we are.- Christmas is a time of love, isn't it?
0:17:35 > 0:17:38And one of the nicest things in the world is making food
0:17:38 > 0:17:40for the people you love. Basically, what we're going to show
0:17:40 > 0:17:44is when you've got leftover turkey, leftover ham, leftover cold cuts,
0:17:44 > 0:17:46you can make really quick, tasty samosas.
0:17:46 > 0:17:48And leftover grannies.
0:17:48 > 0:17:51If your granny sits around and you want her to go home,
0:17:51 > 0:17:53threaten that you'll put her into a samosa and she'll be off on
0:17:53 > 0:17:55her Zimmer frame right up the drive.
0:17:55 > 0:17:58Not that we're promoting cannibalism.
0:17:58 > 0:18:00First thing we have to do is to, basically,
0:18:00 > 0:18:03- put bits in a bowl and make the filling.- What's this?
0:18:03 > 0:18:06- It's a bowl.- And this is two bits.
0:18:06 > 0:18:09A couple left over old fondants. I'm going to dice those.
0:18:09 > 0:18:11I think I'll just put it all in.
0:18:11 > 0:18:15It seems just like a waste not to put it all in. I'll put it all in.
0:18:15 > 0:18:17- Kingy, you can do what you want, it's Christmas.- I will.
0:18:17 > 0:18:20- It's Christmas!- I love that. These orange things, surprisingly enough,
0:18:20 > 0:18:22are carrots. You don't want them to go mushy,
0:18:22 > 0:18:25so only part boil them, then chop them nice and fine.
0:18:25 > 0:18:27- Everything is nice and fine, isn't it?- And Christmas wouldn't be
0:18:27 > 0:18:30Christmas without the odd diced carrot flying around, would it?
0:18:30 > 0:18:32Well, it wouldn't.
0:18:32 > 0:18:34Whenever you're making samosas,
0:18:34 > 0:18:37potatoes always do seem to play a part.
0:18:37 > 0:18:39They kind of take flavouring from the curry powder
0:18:39 > 0:18:42and they bulk it out a bit. But fondants, because they've been
0:18:42 > 0:18:45cooked in all that lovely butter and stock, these are rich samosas.
0:18:45 > 0:18:46Romantic samosas.
0:18:46 > 0:18:49We're going to put three teaspoons of curry powder.
0:18:49 > 0:18:53For making the samosa, don't bother making your own pastry.
0:18:53 > 0:18:55We've got two types that you commonly use.
0:18:55 > 0:18:56One is the French brick pastry,
0:18:56 > 0:18:58which I think gives a better finish.
0:18:58 > 0:19:01It's more like a proper samosa pastry.
0:19:01 > 0:19:04Or...good old packet of frozen filo pastry.
0:19:04 > 0:19:08It tends to come up a bit Greek, but it's not bad.
0:19:08 > 0:19:11For extra richness, we paint that with butter.
0:19:11 > 0:19:14A samosa is rather like toilet paper,
0:19:14 > 0:19:16it can be either two-ply or three-ply.
0:19:16 > 0:19:19We go for two-ply, so it's two-ply, with butter in the middle.
0:19:19 > 0:19:21And you know why?
0:19:21 > 0:19:24Because it gives it a velvet finish.
0:19:24 > 0:19:28So, you put it into the corner, like so and fold it over.
0:19:28 > 0:19:31As we roll, those open ends
0:19:31 > 0:19:33are being...sealed.
0:19:33 > 0:19:35And there's the samosa shape we all know and love.
0:19:35 > 0:19:38Passing over to the eggy wash department.
0:19:38 > 0:19:40- Eggy wash department.- That will need lots of eggy wash,
0:19:40 > 0:19:43- that brick pastry.- Oh, doesn't it? - I feel it could unroll.
0:19:43 > 0:19:46And you don't want that with your samosa. You don't want it to unroll.
0:19:46 > 0:19:49No, no, because then it would be like a waffle.
0:19:49 > 0:19:52But these are lovely for a party, if people are coming around, you know,
0:19:52 > 0:19:55it's easy, it's finger food. It's not challenging.
0:19:55 > 0:19:58- It's not formal.- No. - You just get tucked in.
0:19:58 > 0:20:01# I'll never forget the moment we kissed
0:20:01 > 0:20:04# The night of the hay ride
0:20:04 > 0:20:06# The way that we hugged to try to keep warm
0:20:06 > 0:20:08# While taking a sleigh ride... #
0:20:08 > 0:20:10Come on, my darling. Look.
0:20:10 > 0:20:14We've got little gems of loveliness everywhere.
0:20:14 > 0:20:17So, ladies, Christmas is a time of love.
0:20:17 > 0:20:20- What's the food of love?- I think, for me, it has to be lobster.
0:20:20 > 0:20:22- Do you think?- Yes. - Yeah.
0:20:22 > 0:20:25No, you're keen on a lobby, aren't you, Kate?
0:20:25 > 0:20:26I love the way you do it.
0:20:26 > 0:20:29You can make me happy cooking me pig trotters.
0:20:30 > 0:20:33You get pig's trotters, I get ruddy lobster!
0:20:33 > 0:20:36- No wonder I'm skint!- Aye.
0:20:36 > 0:20:38Thanks, love.
0:20:38 > 0:20:40That's going to be a great Christmas!
0:20:40 > 0:20:44Let's be pulling the crackers.
0:20:44 > 0:20:46# We wish you a merry Christmas
0:20:46 > 0:20:48# We wish you a merry Christmas
0:20:48 > 0:20:52# We wish you a merry Christmas and a happy new year! #
0:20:52 > 0:20:55- Yay!- Oh, I got one. Look at you, you ended up with two!
0:20:55 > 0:20:58- Get your hats on, get your hats on. - Nothing, nothing.
0:20:58 > 0:21:01Quality hat that, dude. Quality hat.
0:21:05 > 0:21:07Hey, guys. Now, we're continuing our international
0:21:07 > 0:21:10alternatives to the traditional Christmas fare.
0:21:10 > 0:21:12And today we're finding out what they eat in Mexico
0:21:12 > 0:21:15- with Thomasina Miers. Thomasina, what are we cooking?- Hiya.
0:21:15 > 0:21:17- I love a hot ham at Christmas. - Do you?- Yeah.
0:21:17 > 0:21:19But I'm going to just give a little Mexican twist with a pasilla
0:21:19 > 0:21:20and raisin chutney.
0:21:20 > 0:21:23Pasilla is a lovely, dark chilli from Mexico, which I love.
0:21:23 > 0:21:25But other than that, it's fairly traditional.
0:21:25 > 0:21:27Instead of a whole ham, I've got ham hock.
0:21:27 > 0:21:30- It's much cheaper, just as good. - Mm-hm.- Really nice trick.
0:21:30 > 0:21:33So, I have soaked this ham hock overnight in water.
0:21:33 > 0:21:35- It just gets rid of the salt. - It looks attractive.
0:21:35 > 0:21:37- So, I've done that.- Right.
0:21:37 > 0:21:39- Once we've done that, we then have to cook it.- Yeah.
0:21:39 > 0:21:43So, to cook it, basically, we're going to get an onion and cover it
0:21:43 > 0:21:46in cloves, like this, which is just what my granny used to do.
0:21:46 > 0:21:48Super-traditional.
0:21:48 > 0:21:52And then, we're going to cover it with water, which we've got here.
0:21:52 > 0:21:54- Yeah.- And cider.
0:21:54 > 0:21:56- So, you cook it in cider. - Just cider?
0:21:56 > 0:21:59- I've got a whole can, 440ml of cider.- Right.
0:21:59 > 0:22:01- Fill it up and then fill it up with water.- OK.
0:22:01 > 0:22:03Throw in your studded onion.
0:22:03 > 0:22:05Throw in some black peppercorns.
0:22:05 > 0:22:08Cook it for a couple of hours, until it's really lovely and tender.
0:22:08 > 0:22:11Then, we're going to drain this and I'm going to ask you to skin it.
0:22:11 > 0:22:12There we are.
0:22:12 > 0:22:15- So, if you keep... We've got about half a cup left in there.- Right.
0:22:15 > 0:22:18We'll put it in the pan, put it on a rack and then that'll add lovely
0:22:18 > 0:22:20- moisture when you're roasting the ham.- Sure, OK.
0:22:20 > 0:22:21So, if you could take the skin,
0:22:21 > 0:22:23crisscross it and then what we're going to do...
0:22:23 > 0:22:25That might be tricky, cos it's really hot!
0:22:25 > 0:22:28I've got some tongs. I've got some tongs for you.
0:22:28 > 0:22:30- Fingers of steel, Matt. Fingers of steel.- There you are.
0:22:30 > 0:22:33Asbestos fingers. This is reminding me of my mother, Thomasina.
0:22:33 > 0:22:35- You remind me of my mum with this.- Oh, my God.
0:22:35 > 0:22:37I love this, ham at Christmas is so great.
0:22:37 > 0:22:41And what we're going to do... So, we're using sugars here, but lovely,
0:22:41 > 0:22:44deep, dark sugars. In Mexico, they use a really dark sugar cane,
0:22:44 > 0:22:47- natural sugar.- Mm-hm.- So, molasses is what we've got.
0:22:47 > 0:22:50Molasses, we've got some really lovely English mustard powder
0:22:50 > 0:22:52and some cloves as well.
0:22:52 > 0:22:54So, you're going to rub all that over together
0:22:54 > 0:22:56- and then just slather it all on. - Yeah. OK.
0:22:56 > 0:22:58Meanwhile, I'm going to get to making the chutney.
0:22:58 > 0:23:00So, I've got a pan on here.
0:23:00 > 0:23:04Now, just like spices, Mexican chillies like to be toasted,
0:23:04 > 0:23:06- to bring out their flavours. - OK, what chillies are those?
0:23:06 > 0:23:10So, these are pasilla. They are dark, they're kind of raisin-like.
0:23:10 > 0:23:12They're not too spicy. If you're worried about spice,
0:23:12 > 0:23:16these really aren't that spicy. We're going to take all these seeds
0:23:16 > 0:23:18- out and just break them up, like that.- OK.
0:23:18 > 0:23:22This is basically how you rehydrate any type of Mexican chilli.
0:23:22 > 0:23:25You just take out the seeds, open them and give them a little toast.
0:23:25 > 0:23:28That looks quite a lot of chilli. Are they quite mild in flavour?
0:23:28 > 0:23:31Quite mild and, of course, we're mixing them in quite a lot of sugar.
0:23:31 > 0:23:35Raisins and molasses and tamarind, which is a fruit from a tree that
0:23:35 > 0:23:37they love to use in Mexico as well.
0:23:37 > 0:23:39It goes really well with their flavour.
0:23:39 > 0:23:43So, all you do to toast a chilli is just put it in a dry pan.
0:23:43 > 0:23:47Now, you don't want to over toast it. I've got this pan on a, kind of,
0:23:47 > 0:23:51like, medium heat. And you just want to toast it for about 30 to 40
0:23:51 > 0:23:54seconds and you can normally tell once it's toasted,
0:23:54 > 0:23:57little bubbles start appearing on the skin.
0:23:57 > 0:24:00They start changing colour. You can start smelling the lovely fragrance.
0:24:00 > 0:24:02- You can smell that now. - Yes, it's nice.
0:24:02 > 0:24:05And then we'll smell it afterwards and they will be delicious.
0:24:05 > 0:24:07So, we've got that.
0:24:07 > 0:24:10Tommi, how does Christmas differ in Mexico,
0:24:10 > 0:24:13with celebrations and things? I've never been. I'm intrigued.
0:24:13 > 0:24:15Well, the Mexicans...
0:24:15 > 0:24:18What I really loved about Mexico when I first went there is
0:24:18 > 0:24:20they love to celebrate with food and they love family.
0:24:20 > 0:24:24It's a very kind of gregarious nation, so it's all about good food
0:24:24 > 0:24:28and that for me is just perfect. So, now, these are toasted.
0:24:28 > 0:24:31- Smell the difference. Smell how that is.- Oh, wow.- Just incredible.
0:24:31 > 0:24:34So, what we're going to do with these is cover them in cold water.
0:24:34 > 0:24:36So, I'm going to just grab... Boiling water.
0:24:36 > 0:24:38- Sorry, cover them in boiling water. - Yes.
0:24:38 > 0:24:41And that is really to rehydrate them, because then we're going
0:24:41 > 0:24:43- to just whiz them up and make a paste.- Right.
0:24:43 > 0:24:45And that paste is going to have all the flavour.
0:24:45 > 0:24:47- And this was English mustard in here, right?- English mustard, yeah.
0:24:47 > 0:24:51So, it's a super-traditional, hot ham recipe, but with this wonderful
0:24:51 > 0:24:54chutney that's going to be aromatic and sweet. Just like you'd have
0:24:54 > 0:24:57a Cumberland sauce with a hot ham - instead we're using these chillies.
0:24:57 > 0:25:00- So, I've got these chillies.- Nice, OK. And then smear it all over here?
0:25:00 > 0:25:03Smear it all over. Meanwhile, I'm going to come over
0:25:03 > 0:25:06and whiz up these chillies in here.
0:25:06 > 0:25:08So, these have been soaked for about ten minutes.
0:25:08 > 0:25:10You can see they're all soft now.
0:25:10 > 0:25:12- So, we're going to shove them in there.- OK.
0:25:12 > 0:25:15Could you use that liquor that's left over for anything else?
0:25:15 > 0:25:17Do you know what, they discard it,
0:25:17 > 0:25:19- because you don't know how long they've been around for.- Sure.
0:25:19 > 0:25:23So, they have impurities that come out in the hot water.
0:25:23 > 0:25:27A Mexican mamma in a market would never, ever use that water,
0:25:27 > 0:25:30- always discard it- OK.- So, we're going to add in that vinegar.
0:25:30 > 0:25:32Mexico loves vinegar.
0:25:32 > 0:25:35They make lots of home-made vinegar. It's very good for gut bacteria.
0:25:35 > 0:25:37So, we're going to use that vinegar to loosen up...
0:25:37 > 0:25:39THEY LAUGH Little laughs on the side.
0:25:39 > 0:25:41- I was enthralled by the gut bacteria.- I love that.
0:25:41 > 0:25:44- I love vinegars. They're so healthy.- What vinegar is that?
0:25:44 > 0:25:48Do you know, my parents drink cider vinegar for their arthritis.
0:25:48 > 0:25:50- People say it's very good for you. Yeah, yeah.- Yeah.
0:25:50 > 0:25:52- Right, is that enough? - That looks great.
0:25:54 > 0:25:57- OK.- So, then, Matt, that just goes in an oven on a rack, with some of
0:25:57 > 0:26:00those cooking juices in the bottom and we're going to roast it in a hot
0:26:00 > 0:26:02- oven for about half an hour.- Right.
0:26:02 > 0:26:05And it's going to come out golden and treacly and delicious.
0:26:05 > 0:26:06- OK.- OK.- Put that at the side.
0:26:06 > 0:26:09Meanwhile, there we are. I've got the puree here.
0:26:09 > 0:26:12This is going to be so sensational.
0:26:12 > 0:26:13Whiz that up.
0:26:13 > 0:26:15Now we need to put it in a little pan.
0:26:15 > 0:26:18We've got some raisins that we've been soaking in hot water.
0:26:18 > 0:26:20Just going to get rid of...
0:26:20 > 0:26:22Oh! Did you see that?
0:26:22 > 0:26:24I did. I caught a glimpse.
0:26:24 > 0:26:26Glistening, it looks good.
0:26:26 > 0:26:29And you need a spatula. Here's a spatula.
0:26:29 > 0:26:32Thomasina, is it easy to get hold of those chillies?
0:26:32 > 0:26:34Online, really easy.
0:26:34 > 0:26:36So, I get lots of stuff online nowadays.
0:26:36 > 0:26:39There are loads of Mexican stockists now.
0:26:39 > 0:26:41But if you can't do that, would you be able to
0:26:41 > 0:26:44- find an alternative in the local... - Yeah, totally.
0:26:44 > 0:26:47I mean, any kind of... Basically, this raisin chutney is a killer.
0:26:47 > 0:26:49It's really, really delicious.
0:26:49 > 0:26:52So, you could use Turkish chilli flakes, you could use cayenne.
0:26:52 > 0:26:54It's basically just got a little touch of spice.
0:26:54 > 0:26:58It's got deep, dark flavours and, of course, the tamarind makes it feel
0:26:58 > 0:27:00- really moody as well.- And you get that lovely sour thing
0:27:00 > 0:27:03- from the tamarind?- Yeah, lovely sourness from tamarind, exactly.
0:27:03 > 0:27:06You can always add some fresh lime in there as well, which would be delicious.
0:27:06 > 0:27:09- Yeah. So, it's just about gauging the heat for yourself?- Quite fruity.
0:27:09 > 0:27:11- What you can cope with and what you want.- Exactly.
0:27:11 > 0:27:13So, in this pan, we've got raisins, about 200g.
0:27:13 > 0:27:15We've got about 50g of tamarind pulp in there.
0:27:15 > 0:27:17We've got, again, dark molasses sugar,
0:27:17 > 0:27:19which has got all that flavour.
0:27:19 > 0:27:21And I think there was a little bit of vinegar left.
0:27:21 > 0:27:23Do they use a lot of tamarind?
0:27:23 > 0:27:26Tamarind, in Mexico, they're mad about it. They're really into it.
0:27:26 > 0:27:29- What can I do with this, then?- So, we're going to make a salad now.
0:27:29 > 0:27:32So, we've got some celeriac mash to go underneath the ham.
0:27:32 > 0:27:34- We're going to have a lovely crisp celeriac salad, too.- OK.
0:27:34 > 0:27:36Celeriac and apple are brilliant together.
0:27:36 > 0:27:39So, if you can peel those apples and shave them, like, superfine.
0:27:39 > 0:27:41- Share.- I'm doing a little salad dressing.
0:27:41 > 0:27:43I've got creme fraiche or sour cream.
0:27:43 > 0:27:45I've got some English mustard, some grainy mustard.
0:27:45 > 0:27:47A little bit of red wine vinegar in there.
0:27:47 > 0:27:49We want a lovely, sharp dressing.
0:27:49 > 0:27:52I'm going to put a tiny bit of lemon juice in here.
0:27:52 > 0:27:54Toss it all together and plate it up.
0:27:54 > 0:27:56- So, while you've got that, I've got the ham.- Parsley in there?
0:27:56 > 0:27:58Parsley in that. Toss all together. That would be lovely.
0:27:58 > 0:28:00I've got my plate here.
0:28:00 > 0:28:04Now, this mash, celeriac and potato mash - absolutely delicious.
0:28:04 > 0:28:09Celeriac and apple. Celeriac and potato mash.
0:28:09 > 0:28:11It's quite British-looking, actually.
0:28:11 > 0:28:15Celeriac mash, apple, salad. But yet you've got that sort of...
0:28:15 > 0:28:19Lovely touch, just touch of ham. Now, this is just...
0:28:19 > 0:28:21- Can you see?- Oh, so good! - Oh-ho-ho!
0:28:21 > 0:28:24- Can you see this? I mean, look, look at this.- All hail the ham.
0:28:24 > 0:28:27It's just falling apart here and I'm going to get some tongs,
0:28:27 > 0:28:30so I'm not getting my fingers all over it.
0:28:30 > 0:28:31We'll just...
0:28:31 > 0:28:33I mean, this ham hock is so reasonable.
0:28:33 > 0:28:36It's about seven quid for a ham hock.
0:28:36 > 0:28:38Ham hocks are great, aren't they? They're so versatile.
0:28:38 > 0:28:42They are brilliant. And we've got loads of glorious meat juices
0:28:42 > 0:28:45in here. Look at this. Look at that. Oh, cor!
0:28:45 > 0:28:48- Wow.- All over.
0:28:48 > 0:28:49And we've got this wonderful salad.
0:28:49 > 0:28:54That is crisp and fresh to go with it,
0:28:54 > 0:28:57- with the apple in it for sweetness. - Very nice.
0:28:57 > 0:29:00And then just a touch of this delicious chutney,
0:29:00 > 0:29:05which is fragrant and just a touch of spice, but just smell that.
0:29:05 > 0:29:07It looks amazing. It smells great.
0:29:07 > 0:29:09And then we're just going to pour that over there.
0:29:09 > 0:29:12That's my roasted ham hocks with a pasilla and raisin chutney.
0:29:12 > 0:29:14Delicious. Can't wait to try it.
0:29:18 > 0:29:21Right, Helen, Edd, Holly, let's do this. Let's do this.
0:29:21 > 0:29:24Oh, my word. Heavens to Murgatroyd.
0:29:24 > 0:29:26Heavens to Murgatroyd. It's all here, people.
0:29:26 > 0:29:29- Heavens to what? - Heavens to Murgatroyd.
0:29:29 > 0:29:32- I can't wait to try this. - Oh, yes!
0:29:32 > 0:29:35- It's literally a fork fight going on.- Oh, sorry.
0:29:35 > 0:29:37Ham heaven!
0:29:37 > 0:29:39It looks fantastic.
0:29:39 > 0:29:42- That is extraordinary. Super-tender.- Mm!
0:29:42 > 0:29:44And the lovely fresh salad, to kind of give it crispness.
0:29:44 > 0:29:46- That glaze is buzzing.- It's delicious.
0:29:46 > 0:29:48Ham's always one of my favourites for Christmas leftovers.
0:29:48 > 0:29:51- Yes, yes.- Leftover ham sandwiches the day after.- The leftovers for
0:29:51 > 0:29:53this are cracking. This as a sandwich would be, yeah.
0:29:53 > 0:29:56- Oh, my word.- And of course, you must keep the crackling,
0:29:56 > 0:29:58- cos can cook it later.- No, you don't keep it, you just eat it.
0:29:58 > 0:30:00- Yeah.- Wow. There won't be any leftovers if we have this.
0:30:00 > 0:30:02It's delicious.
0:30:02 > 0:30:05- Seriously, though...- This is amazing.- Totally scrumptious.- Mm.
0:30:05 > 0:30:07- Mm.- And the salad's perfect. - Yeah.- Yeah.
0:30:07 > 0:30:09Because it is sweet and it is rich...
0:30:09 > 0:30:12- And English dry sparkling cider. - To drink with it.- Yeah.
0:30:12 > 0:30:13That is delicious. Properly delicious.
0:30:13 > 0:30:16Right, now there's one thing that everyone
0:30:16 > 0:30:18has lots of at this time of year and that's leftovers, so every day
0:30:18 > 0:30:21we'll be bringing you a brilliant idea for your leftovers
0:30:21 > 0:30:23from one of the nation's favourite chefs,
0:30:23 > 0:30:25and today we're talking turkey, with Rick stein.
0:30:25 > 0:30:26Here's how he thinks you should use it,
0:30:26 > 0:30:28with a dash of inspiration from Thailand.
0:30:37 > 0:30:38I ended my trip to Thailand
0:30:38 > 0:30:41with a little reflective stroll on the beach.
0:30:45 > 0:30:47And as I started this chapter
0:30:47 > 0:30:50by saying I was a bit accident-prone,
0:30:50 > 0:30:52I finished it in the same vein.
0:30:54 > 0:30:58Can you, can you see that, um, wound on my head?
0:30:58 > 0:30:59It doesn't look very nice.
0:30:59 > 0:31:01The thing is that Thai people are so small,
0:31:01 > 0:31:04so I keep bumping into beams and things.
0:31:04 > 0:31:06Well, you'll have to buy a hard hat.
0:31:06 > 0:31:08I can't wear a hard hat!
0:31:09 > 0:31:13People often ask me where I get my oriental ingredients.
0:31:13 > 0:31:15The answer? St Austell in Cornwall.
0:31:15 > 0:31:18Yuri Wong owns the local Thai store,
0:31:18 > 0:31:22so what would she do with leftover turkey?
0:31:22 > 0:31:25Right, I'm going to cook garlic turkey with king prawn...
0:31:25 > 0:31:30- Leftover turkey, of course.- That's correct.- Great.- And egg noodle.
0:31:30 > 0:31:31- Oh, fantastic.- Right...
0:31:31 > 0:31:35- So, you've got oil in the pan, what goes in first? - Right, garlic, of course.
0:31:41 > 0:31:43You've just added the cooked turkey now?
0:31:43 > 0:31:46That's correct, yes, the one left over from Christmas.
0:31:46 > 0:31:50- Would you do something like this in Thailand?- Not really.- No?
0:31:50 > 0:31:56- Because we usually found turkey in the zoo.- In the zoo?- Yes!
0:31:56 > 0:31:58How do you mean? Don't you eat turkey?
0:31:58 > 0:32:03- No, we usually eat chicken or pork instead of turkey.- It's lovely.
0:32:03 > 0:32:07I know, but you know, when it first came over here,
0:32:07 > 0:32:09when my mother-in-law cooking turkey for me
0:32:09 > 0:32:11and then thinking, oh, my goodness.
0:32:11 > 0:32:12So you think we're probably
0:32:12 > 0:32:15these dreadful turkey-eating foreigners, then?
0:32:15 > 0:32:17THEY LAUGH
0:32:17 > 0:32:21I suppose it must be like us eating pandas, or something.
0:32:21 > 0:32:23Not quite the done thing.
0:32:23 > 0:32:25Anyway, in with the turkey,
0:32:25 > 0:32:29some succulent prawns and some chopped spring onions.
0:32:29 > 0:32:31When they're well underway,
0:32:31 > 0:32:33in go some red chillies without their seeds.
0:32:33 > 0:32:39Mm, very interesting, a Thai woman removing chilli seeds.
0:32:39 > 0:32:41She's been in England too long!
0:32:41 > 0:32:45Then of course plenty of coriander leaves and some chopped peanuts,
0:32:45 > 0:32:47ALWAYS an important addition.
0:32:47 > 0:32:48PAN SIZZLES
0:32:48 > 0:32:51There we go. And now we can do seasoning.
0:32:51 > 0:32:54Then the fish sauce, and naturally plenty of it.
0:32:54 > 0:32:56Four spoonfuls, she's putting in.
0:32:56 > 0:32:59But that will be counteracted by the palm sugar.
0:32:59 > 0:33:03I can sense she's keeping everything very simple.
0:33:03 > 0:33:05A basic Thai stir-fry.
0:33:05 > 0:33:08But if you are dealing with leftover turkey,
0:33:08 > 0:33:12I think it would be so much better than simply making a stew.
0:33:12 > 0:33:14What on earth are you doing there?
0:33:14 > 0:33:18Oh, I massage lime to get the most juice out of this lime.
0:33:18 > 0:33:20- Really?- Yes.
0:33:20 > 0:33:25- I never knew that.- Right, now what we do is we cut it in half.
0:33:25 > 0:33:27She's right, you know, I've tried it.
0:33:27 > 0:33:29If you massage the lime for a minute,
0:33:29 > 0:33:31you definitely get more juice out of it.
0:33:31 > 0:33:35Now she adds some flat noodles, simmered for a couple of minutes
0:33:35 > 0:33:38and then run under some cold water to stop them cooking.
0:33:38 > 0:33:41That looks absolutely lovely. I'm really impressed with that.
0:33:41 > 0:33:45- Ah, thank you. - I can't wait to try it.- Ooh!
0:33:45 > 0:33:47I noticed you took all the seeds out of the chillies.
0:33:47 > 0:33:50- Would you normally do that in Thailand?- Er, no.
0:33:50 > 0:33:54But the reason I do it here is because, erm, my husband's English
0:33:54 > 0:33:58and if I put it too hot for him, it might be,
0:33:58 > 0:34:00make him go retchy for Christmas.
0:34:00 > 0:34:02THEY LAUGH
0:34:02 > 0:34:07- Funny.- Right, now this is done... - You are funny.- Yeah?- Good.
0:34:07 > 0:34:10From the beginning to end it didn't take more than 12 minutes,
0:34:10 > 0:34:13and there's enough here to feed four.
0:34:13 > 0:34:17- Very, um, economical in your cooking.- Thank you.
0:34:17 > 0:34:20This dish especially, you get three flavour,
0:34:20 > 0:34:22- one is from fish sauce...- Yeah?
0:34:22 > 0:34:24- ..one is from palm sugar...- Yeah.
0:34:24 > 0:34:27- ..and one is from fresh lime. - Absolutely.
0:34:27 > 0:34:29And it's a lovely balance.
0:34:29 > 0:34:31It's very healthy too, actually.
0:34:31 > 0:34:35Lots of people like it and my husband likes it too.
0:34:35 > 0:34:40- My husband is number one, you know, fan club of my cookery.- I bet he is.
0:34:40 > 0:34:43- He's a very lucky man. - Aw, thank you.
0:34:49 > 0:34:51Still to come, Olly's making Christmas merry with
0:34:51 > 0:34:54a great festive cocktail idea. Today's tipple is vodka.
0:34:54 > 0:34:56And great British Baker winner Edd Kimber's showing us
0:34:56 > 0:34:58how to make a tasty gift this year -
0:34:58 > 0:35:01mint chocolate sables with a candy cane crush.
0:35:01 > 0:35:04And we'll be visiting Christmas past to see what the legendary
0:35:04 > 0:35:06Floyd would cook at this time of year.
0:35:06 > 0:35:09Now, if you've been to a supermarket recently, then you can't
0:35:09 > 0:35:11have failed to have noticed the mountains of festive ingredients
0:35:11 > 0:35:14and foodie gifts in store, like panettones, chutneys and Stilton,
0:35:14 > 0:35:17but when you're given some as a gift, what do you actually
0:35:17 > 0:35:19do with it? Probably not a lot.
0:35:19 > 0:35:22So every day we're going to give you some recipe suggestions for
0:35:22 > 0:35:25those foodie gifts to make sure you actually use them this year,
0:35:25 > 0:35:28so Matt, here is my gift to you today.
0:35:28 > 0:35:30- I wonder what it could be? - Are you excited? - GENTLE LAUGHTER
0:35:30 > 0:35:33- What have we got? - We have, ta-da-da-da!
0:35:33 > 0:35:37- A tonne of brandy butter!- Brandy butter, a LOT of brandy butter.
0:35:37 > 0:35:41Well, I mean I'd probably just eat it with a spoon, straight from this.
0:35:41 > 0:35:43- Would you?- Yeah, cos I love...
0:35:43 > 0:35:44Cold butter!
0:35:44 > 0:35:46LAUGHTER I love... I do!
0:35:46 > 0:35:49I love a brandy butter, but if I was going to do something with it
0:35:49 > 0:35:53I would do this, and it's basically a take on a sort of crepe suzette.
0:35:53 > 0:35:56- Lovely.- So we've got these crepes, you don't even have to make them
0:35:56 > 0:35:58- yourself.- You can buy these in the supermarket.- Obviously.
0:35:58 > 0:36:00And just some oranges, got some brandy,
0:36:00 > 0:36:03- some sugar and a load of this brandy butter.- Mm.- Pretty much it,
0:36:03 > 0:36:05so I'm going to make a little caramel and then I'm going to...
0:36:05 > 0:36:07It does smell good... Oh, it smells amazing.
0:36:07 > 0:36:09So, I tell you what, if you could...
0:36:09 > 0:36:12I was going to zest that, can you break these down into little...
0:36:12 > 0:36:14Little segments. I think I can manage that.
0:36:14 > 0:36:15That would be marvellous.
0:36:15 > 0:36:17I HATE brandy butter.
0:36:17 > 0:36:18Casually. Casual cooking.
0:36:18 > 0:36:22- You can't stand brandy butter? - One of the few things Christmassy I don't like.
0:36:22 > 0:36:24Generally, I like everything Christmassy, but...
0:36:24 > 0:36:26- Kimber, what's the matter with you? - I know!
0:36:26 > 0:36:29I'm like to flip open my mince pies and shove
0:36:29 > 0:36:33- a load in and put them in the oven so the butter will...- Yeah. - Great tip.
0:36:33 > 0:36:36Is it cheese you can put in there as well? Weirdly nice. Weirdly nice.
0:36:36 > 0:36:38My mum's tip for mince pies would be always put almond
0:36:38 > 0:36:42- paste inside before you bake it, it's the best mince pie ever. - Marzipan...
0:36:42 > 0:36:44Yeah, put a little piece of marzipan, just on the top,
0:36:44 > 0:36:47bake it as normal with pastry on top, it's so delicious,
0:36:47 > 0:36:49a bit richer, but really tasty.
0:36:49 > 0:36:51I don't really hold with marzipan as a rule.
0:36:51 > 0:36:54- But I might try that.- You see, now I'm aghast at you.- Yeah!
0:36:54 > 0:36:56- No, you're aghast! - THEY LAUGH
0:36:56 > 0:36:58OK, so I'm just going to brown this sugar just a little bit,
0:36:58 > 0:37:00a little bit more golden.
0:37:00 > 0:37:03- And then I'm going to stop it with this orange juice. - What's in there right now?
0:37:03 > 0:37:06That's just sugar and some brandy butter. Sort of equal quantities.
0:37:06 > 0:37:09- Lovely.- OK and in with some juice.
0:37:09 > 0:37:11It is very 1970s, this whole thing.
0:37:11 > 0:37:13Yeah, it is. But that's me all over.
0:37:13 > 0:37:15LAUGHTER
0:37:15 > 0:37:19- To be honest.- Fresh. Sensitive. In 1976.- And a child of the '70s.
0:37:19 > 0:37:21You were 1976?
0:37:21 > 0:37:24- '73.- '73? Ah! It's a great year.
0:37:24 > 0:37:26- Great year.- Spring chicken.
0:37:26 > 0:37:28LAUGHTER Don't know about that.
0:37:28 > 0:37:30You're younger than me, but let's not go into it.
0:37:30 > 0:37:33Not really feeling it. You're not supposed to be eating it!
0:37:33 > 0:37:34LAUGHTER
0:37:34 > 0:37:38- That is so nice.- That's half the fun of Christmas though, isn't it?
0:37:38 > 0:37:41- Nibbling as you go.- Nibbling as you go, a little sip...
0:37:41 > 0:37:42Nibble, share.
0:37:42 > 0:37:44A little missing there.
0:37:44 > 0:37:46You're going to help me with that.
0:37:46 > 0:37:48- I will help you soon enough. - Marvellous.
0:37:48 > 0:37:50So, what are you doing for Christmas?
0:37:50 > 0:37:53Well, I think I'm going to spend it with my family.
0:37:53 > 0:37:55Obviously, watching the Call The Midwife Christmas special
0:37:55 > 0:37:57on Christmas Day, thank you very much(!)
0:37:57 > 0:38:00Um, not going to watch myself, that would be awful, I'm just...
0:38:00 > 0:38:04So, yeah, doing that and eating and drinking, all the rest of it.
0:38:04 > 0:38:07- You know, New Year's Eve is a big thing for me.- Yeah?
0:38:07 > 0:38:09I love New Year's Eve.
0:38:09 > 0:38:10Not many people do.
0:38:10 > 0:38:12- I like to stay in and have open house.- Yeah.
0:38:12 > 0:38:14You invite people over...
0:38:14 > 0:38:17Going out's a bit much, it's all a little bit much for me.
0:38:17 > 0:38:21But I love to just have open house, cook loads of groovy things,
0:38:21 > 0:38:22get loads of beautiful drinks on,
0:38:22 > 0:38:25and just come round as and when you feel like it, I'll be there.
0:38:25 > 0:38:26Yeah.
0:38:26 > 0:38:29I'm coming round, with my bottle of English sparkling wine.
0:38:29 > 0:38:31Oh, please come round with your bottle of English sparkling wine.
0:38:31 > 0:38:33Lots of good food, friends, good food...
0:38:33 > 0:38:35I mean, sure that's the way you want to see the New Year in?
0:38:35 > 0:38:37- Yeah, it is.- Yeah.
0:38:37 > 0:38:40OK. So, this is my little caramel with the orange juice,
0:38:40 > 0:38:41it's quite rich at the moment.
0:38:41 > 0:38:43- Are these going in there? - In just a sec.
0:38:43 > 0:38:45In with the brandy.
0:38:45 > 0:38:46Are we going to flambe?
0:38:46 > 0:38:48Well, let's try. There you go.
0:38:48 > 0:38:49Ooh!
0:38:51 > 0:38:54- It's exciting, isn't it?- OK.- It is!
0:38:54 > 0:38:57Do you know, Matt, you can actually do a tortilla exactly the same way?
0:38:57 > 0:38:59- What?- A flambeed tortilla.
0:38:59 > 0:39:01Tortilla. You can flambe it just like that.
0:39:01 > 0:39:02- Really?- Yeah.- Can you?- Yeah.
0:39:02 > 0:39:05- Is that traditional?- Yeah. It's cool. You can do it.
0:39:05 > 0:39:06That sounds quite nice. Sweet or savoury?
0:39:06 > 0:39:09You know, a bought one, from the supermarket, flour one,
0:39:09 > 0:39:10just shove it in there.
0:39:10 > 0:39:13- Yeah, OK, OK. - I don't think he's convinced.
0:39:13 > 0:39:16- Do they actually make that sweet? - Yeah, yeah.
0:39:16 > 0:39:17You can soak it in cream and egg,
0:39:17 > 0:39:20and you can do it like, you know, eggy bread.
0:39:20 > 0:39:23- Just shove it in there.- Nice. Nice.
0:39:23 > 0:39:26Eggy bread and then loads of alcoholic caramel on the top.
0:39:26 > 0:39:28- Sounds awful.- Sounds good. - Sounds awful?
0:39:28 > 0:39:29THEY LAUGH
0:39:29 > 0:39:31You know, for you, I'm going to try that.
0:39:31 > 0:39:33Just cos I'm brave.
0:39:33 > 0:39:35- OK, so...- Will I help you with these?
0:39:35 > 0:39:37Yeah, I'll tell you what, chuck those in.
0:39:37 > 0:39:39All of them? Some of them?
0:39:39 > 0:39:40All, carefully, please?
0:39:40 > 0:39:43- Yeah, go on, throw those in.- Oh, missed...
0:39:43 > 0:39:44Little bit...
0:39:53 > 0:39:56- OK, and then... - Beautiful.- Pretty much ready to go.
0:39:56 > 0:39:58Shall I move these things for you?
0:39:58 > 0:40:00So, all those little pancakes, I mean,
0:40:00 > 0:40:03these were just sort of supermarket ready-made ones,
0:40:03 > 0:40:05Just fold it over, put it in, and that'll soak up...
0:40:05 > 0:40:07But that's lovely, because they're not...the greatest,
0:40:07 > 0:40:10those things, when they're just on their own, are they? Let's face it.
0:40:10 > 0:40:12So just soak them in alcohol and brandy butter!
0:40:12 > 0:40:13LAUGHTER
0:40:13 > 0:40:16- Exactly.- Seems like a wise move, really, doesn't it?
0:40:16 > 0:40:18- So, let's finish it with a bit of... - Beautiful.
0:40:18 > 0:40:20- ..bit more zest.- Oh, look at that. - Tell you what, I'll just...
0:40:20 > 0:40:23- Can you pass me that brandy? - The brandy?- Yeah.
0:40:23 > 0:40:25- It's got a little extra. - I'm just going to finish it off.
0:40:25 > 0:40:26LAUGHTER
0:40:26 > 0:40:29- This is just in case...- Just in case he got thirsty, you know.
0:40:29 > 0:40:31I just, I like to look after him, really.
0:40:31 > 0:40:34- Beautiful.- OK. - Oh, that looks so nice.
0:40:34 > 0:40:36- Look at that.- Looks yum.
0:40:36 > 0:40:38And I like the little fresh clementines on the top,
0:40:38 > 0:40:40- so you get like, a little zesty zing...- A burst of flavour.
0:40:40 > 0:40:42..of freshness from those. Yeah, a burst.
0:40:42 > 0:40:45All right, some of that, and I think I'll just add just a tiny bit...
0:40:45 > 0:40:47- Bit more brandy.- Just a tiny hit...
0:40:49 > 0:40:51..of that. Just to pick it up again.
0:40:52 > 0:40:54This is good use of brandy butter.
0:40:54 > 0:40:56It takes brandy butter to the next level!
0:40:56 > 0:40:57This is good, good use of brandy butter.
0:40:57 > 0:40:59I'm doubling or tripling the brandy butter.
0:40:59 > 0:41:01This is boosting the brandy butter into the next level.
0:41:01 > 0:41:02It's tremendous.
0:41:02 > 0:41:05OK, so that is my crepes with brandy butter.
0:41:07 > 0:41:08That's a fine thing.
0:41:12 > 0:41:14Right. Let's go and try it.
0:41:14 > 0:41:17It's a fine thing, a thing of great beauty.
0:41:17 > 0:41:19Do you know, I'm really enjoying this series.
0:41:19 > 0:41:21It's got to be good for you, that, as well.
0:41:21 > 0:41:24But look at that. Shiny, gorgeous looking things.
0:41:24 > 0:41:26Surely you need a lot of cream with this, as well?
0:41:26 > 0:41:29- Yes.- I'm quite excited that this is between us and them.
0:41:29 > 0:41:31I think we've got, like, dibs on this.
0:41:31 > 0:41:33Edd, you said you hated brandy butter,
0:41:33 > 0:41:36- so I think you should try it first. - Yes, go on.
0:41:36 > 0:41:38Why don't you like brandy butter?
0:41:38 > 0:41:40I've just always had really bad versions of it.
0:41:40 > 0:41:42I'm sure you can make a really good version.
0:41:42 > 0:41:43Or just had it cold. You've got to melt it.
0:41:43 > 0:41:45I think it has to be hot, yes, for sure.
0:41:48 > 0:41:50OK, that's good.
0:41:50 > 0:41:51- Is it good?- Yeah, it's really good.
0:41:51 > 0:41:55- Oh, my God. It's really good.- Isn't it?
0:41:55 > 0:41:56- Simples.- Simples.
0:41:56 > 0:41:59Simples is not a word. Just so everyone knows.
0:41:59 > 0:42:00LAUGHTER
0:42:00 > 0:42:02I don't think I want creme fraiche on it, actually,
0:42:02 > 0:42:03I quite like it like this, just...
0:42:03 > 0:42:06It's nice and zesty. Nice balance of zest and sweet.
0:42:06 > 0:42:07Brilliant brandy butter. Top.
0:42:07 > 0:42:09And because you've got the little fruit there,
0:42:09 > 0:42:11you get the pop of sharpness. You don't really...
0:42:11 > 0:42:13The creaminess would go, take it in a whole other world,
0:42:13 > 0:42:15but of course, each to their own.
0:42:15 > 0:42:16Each to their own.
0:42:16 > 0:42:19Now, in just a moment, Edd Kimber here, known as The Boy Who Bakes,
0:42:19 > 0:42:23will be creating a home-made gift that everyone would love to receive.
0:42:23 > 0:42:24It's full of mint, chocolate and candy canes.
0:42:24 > 0:42:29But before that, Helen. What is your favourite Christmas memory?
0:42:29 > 0:42:31I always had really lovely Christmases as a child,
0:42:31 > 0:42:34and my dad would like, put sweets out,
0:42:34 > 0:42:36and mince pies for Father Christmas,
0:42:36 > 0:42:38and a carrot for the reindeers, and...
0:42:38 > 0:42:41And we always did it properly as kids, you know,
0:42:41 > 0:42:44and I remember running downstairs, once, when I was about six or seven,
0:42:44 > 0:42:46and seeing a BMX.
0:42:46 > 0:42:48- A shiny, bright orange BMX.- Cool!
0:42:48 > 0:42:51- Which one did you get?- A Scorpion? - Wicked.- I think it was...
0:42:51 > 0:42:53LAUGHTER
0:42:53 > 0:42:54I was so excited.
0:42:54 > 0:42:57- And nothing's really beaten that since, to be honest.- Aww!
0:42:57 > 0:43:00- You're still looking for that big present.- I know!
0:43:00 > 0:43:01- I just need another BMX! - LAUGHTER
0:43:01 > 0:43:04- Still waiting for a shiny BMX! Aww! - Aren't we all?
0:43:04 > 0:43:05Anyway, lovely memory, that.
0:43:05 > 0:43:07Now, here are some of our favourite celebrities
0:43:07 > 0:43:08with their Christmas memories.
0:43:10 > 0:43:12Christmas is the most wonderful time of the year.
0:43:12 > 0:43:14My favourite thing to do on Christmas morning
0:43:14 > 0:43:16is make a puff pancake, you know,
0:43:16 > 0:43:19that blows up and has fruit and everything in it,
0:43:19 > 0:43:20and you're still in your pyjamas,
0:43:20 > 0:43:22and you open your Christmas presents,
0:43:22 > 0:43:23it's a warm and fuzzy thing.
0:43:23 > 0:43:25It's a tradition that we do every year.
0:43:25 > 0:43:27What was your worst Christmas?
0:43:27 > 0:43:30'When you stuck me on top of the Christmas tree.'
0:43:30 > 0:43:35I think my first, and kind of lasting, memory of Christmas
0:43:35 > 0:43:37is when I first got a Christmas cracker.
0:43:37 > 0:43:38My father managed to get hold of...
0:43:38 > 0:43:41Because Christmas crackers were, again, very rare,
0:43:41 > 0:43:43but my father, for some unknown reason,
0:43:43 > 0:43:45managed to get hold of a box of...
0:43:45 > 0:43:48what seemed, I think, rather expensive Christmas crackers.
0:43:48 > 0:43:51So I'll never forget the first time we pulled the thing
0:43:51 > 0:43:54and a little car and a little hat fell out,
0:43:54 > 0:43:57you know and I just remember it was bliss.
0:43:57 > 0:43:58Sheer bliss.
0:43:58 > 0:44:02I think one of the nicest things you can get for Christmas
0:44:02 > 0:44:03is a home-made gourmet gift.
0:44:03 > 0:44:06So we've invited the stars of The Great British Bake Off,
0:44:06 > 0:44:08past and present, to give us some ideas and today,
0:44:08 > 0:44:10we're joined by the first-ever winner of the show,
0:44:10 > 0:44:12back in 2010, Edd Kimber.
0:44:12 > 0:44:14- Welcome, Edd.- Thank you very much. - Pleasure to have you here.
0:44:14 > 0:44:16- Is this a busy time for you?- It is.
0:44:16 > 0:44:18Christmas baking is always that big thing.
0:44:18 > 0:44:19Do people expect you to make things for them?
0:44:19 > 0:44:22Yes. I'll go to someone's house and it's like, "Oh, what's for dessert?"
0:44:22 > 0:44:24- "I don't know, what did you make?" - LAUGHTER
0:44:24 > 0:44:27- Right, OK, so what are we doing? - I'm going to make a really simple
0:44:27 > 0:44:28kind of French-style biscuit.
0:44:28 > 0:44:30It's called sable, just cos I'm fancy. Not really.
0:44:30 > 0:44:32Sable just means sandy,
0:44:32 > 0:44:34- so we want a kind of crumbly texture to the biscuit.- Sure.
0:44:34 > 0:44:37- So if you can chop up some chocolate and candy cane...- OK, I can do that.
0:44:37 > 0:44:38Cos it's going to have candy cane
0:44:38 > 0:44:40to give it that peppermint, Christmassy flavour.
0:44:40 > 0:44:42If you want to do it as a normal chocolate biscuit,
0:44:42 > 0:44:44just leave out the candy cane, add a little more chocolate in.
0:44:44 > 0:44:48What I'm going to do it just add some plain flour to a sieve,
0:44:48 > 0:44:49along with some cocoa powder,
0:44:49 > 0:44:53some salt, and the really important part of this recipe is sea salt.
0:44:53 > 0:44:57- OK.- Cos we want it to have a slightly salty texture.- Yeah.
0:44:57 > 0:45:00Because chocolate and salt goes really, really well together.
0:45:00 > 0:45:02So just sieve all of that together.
0:45:02 > 0:45:04So, Edd, you were the first-ever winner of...
0:45:04 > 0:45:06I was, a long time ago.
0:45:06 > 0:45:09I mean, and since then, it seems that baking has gone mad.
0:45:09 > 0:45:12Yeah, I always find it amazing, cos when I did the show,
0:45:12 > 0:45:14we got about, I think three million.
0:45:14 > 0:45:18- And now 15-16 million people watch it. It's insane.- Yeah.
0:45:18 > 0:45:21It's fascinating how baking has become that new kind of, you know,
0:45:21 > 0:45:24rock and roll kind of, celebrity chef kind of thing.
0:45:24 > 0:45:26So all we're doing is butter, sugar,
0:45:26 > 0:45:28and a little bit of vanilla in the mix there.
0:45:28 > 0:45:30Pull it through for a couple of minutes,
0:45:30 > 0:45:33because you just want it to bring it together as a homogeneous mass.
0:45:33 > 0:45:35You look a bit fierce, doing that.
0:45:35 > 0:45:37I'm getting a little bit bored, to be honest!
0:45:37 > 0:45:38LAUGHTER
0:45:39 > 0:45:42To be fair, what you should do is put it in a bag
0:45:42 > 0:45:45and then use a rolling pin, and that way it won't go everywhere.
0:45:45 > 0:45:46Oh, now he tells me.
0:45:46 > 0:45:48But I thought I'd let you make a mess, cos it's more fun.
0:45:48 > 0:45:50So once that's come together,
0:45:50 > 0:45:53all we're going to do is add our dry goods,
0:45:53 > 0:45:56and then you're going to turn it on to a really slow speed and mix it
0:45:56 > 0:45:58just until it forms these little clumps,
0:45:58 > 0:46:00so it's kind of still sandy-looking,
0:46:00 > 0:46:02and that way, you know you're not going to get a really chewy,
0:46:02 > 0:46:03over mixed biscuit.
0:46:03 > 0:46:07And then what we can do is come and steal your chocolate...
0:46:08 > 0:46:10..and candy canes. And then we're just going to add that.
0:46:12 > 0:46:15- And mix that together just until it comes together.- OK.
0:46:15 > 0:46:16How good...
0:46:16 > 0:46:18I mean, it's Christmas, it's a treat I suppose,
0:46:18 > 0:46:20I guess you don't really worry about...
0:46:20 > 0:46:22You know, the health aspect.
0:46:22 > 0:46:23You know what, for this year,
0:46:23 > 0:46:26- I've seen the whole rise of clean eating, right?- Oh, don't!
0:46:26 > 0:46:28I don't like the word clean or dirty,
0:46:28 > 0:46:29I think it's an odd way to talk about food.
0:46:29 > 0:46:31Yeah, so do I! I agree.
0:46:31 > 0:46:33For me, it's always been, a little bit of what you fancy
0:46:33 > 0:46:35does you well, because you feel better, you're a happier person,
0:46:35 > 0:46:38- so go for it. Why not?- Yeah, it's rather like alcohol-free wine.
0:46:38 > 0:46:39To me, that's simply grape juice.
0:46:39 > 0:46:40LAUGHTER
0:46:40 > 0:46:42Exactly. Exactly.
0:46:43 > 0:46:45So once that dough starts to come together,
0:46:45 > 0:46:48we're just going to add the chocolate and the candy cane.
0:46:48 > 0:46:51So just, very briefly, once you've added the chocolate, mix that in,
0:46:51 > 0:46:53and then once that comes together...
0:46:55 > 0:46:57..we can then take this dough
0:46:57 > 0:47:00and we're going to form it into our cookie dough logs.
0:47:00 > 0:47:04So the nice thing about this recipe is you end up with two logs.
0:47:04 > 0:47:06One that you're going to bake off, give that as a gift,
0:47:06 > 0:47:08and the other one you're going to give as a gift
0:47:08 > 0:47:10so that they can make it whenever they want.
0:47:10 > 0:47:11You're not even baking them now! LAUGHTER
0:47:11 > 0:47:13We're doing half of it! We're doing half the job.
0:47:13 > 0:47:16- Going to use your hands to roughly bring it together.- Right.
0:47:16 > 0:47:17And it is quite a dry, crumbly dough,
0:47:17 > 0:47:19so don't worry if you have to work it a little bit.
0:47:19 > 0:47:22We're going to split it into two,
0:47:22 > 0:47:24- so I'm going to give you half of it...- OK.
0:47:24 > 0:47:26..so you can have a go.
0:47:26 > 0:47:28- Use your hands to roughly bring it together.- Yeah.
0:47:28 > 0:47:30- It doesn't have to be perfect at this point.- OK.
0:47:30 > 0:47:34I'll show you a nice little cheat to get it perfect.
0:47:34 > 0:47:36Get it roughly in the shape,
0:47:36 > 0:47:40and then we're going to take some parchment paper,
0:47:40 > 0:47:42and just cut off a nice piece.
0:47:42 > 0:47:44Big fan of parchment.
0:47:44 > 0:47:45A cheat, I love a cheat.
0:47:45 > 0:47:48It's not a cheat, it's more of a tip. It's a nice little tip.
0:47:48 > 0:47:51Because that, baked off, is not going to look very nice, is it?
0:47:51 > 0:47:53So what we're going to do is take the dough
0:47:53 > 0:47:57and then fold the parchment over
0:47:57 > 0:47:59and then take a ruler...
0:47:59 > 0:48:00Does it look like that when you've finished it?
0:48:00 > 0:48:02It will do. Once you've taken this off...
0:48:02 > 0:48:04So is this the one we're doing?
0:48:04 > 0:48:06So that's the gift one. That's the one you're going to gift,
0:48:06 > 0:48:08- and this is the one we're going to slice.- Nice.
0:48:08 > 0:48:10So all you would do is take the ruler and create some tension,,
0:48:10 > 0:48:12- so you press it down like that... - Right.
0:48:12 > 0:48:14..holding the bottom piece, and then push along,
0:48:14 > 0:48:16- and it will eventually become a much smoother one.- OK.
0:48:16 > 0:48:19Cos the dough is little dry, it's not going to get there.
0:48:19 > 0:48:21- So we're just going to...- So we'll use this?- We use this one, yes.
0:48:21 > 0:48:23- Use that one. - That's great, though.
0:48:23 > 0:48:26It just means... Basically, you can do another thing, so...
0:48:26 > 0:48:27You want the dough to be really nice and round,
0:48:27 > 0:48:30cos it means the finished biscuits are going to be nice and round.
0:48:30 > 0:48:32If you really want to take it to the nth degree,
0:48:32 > 0:48:35pop it inside a kitchen roll tube, pop that in the fridge,
0:48:35 > 0:48:37and that way, because the tube is round, it won't sit and flatten.
0:48:37 > 0:48:40- So, Edd, how long would these go in...?- So these would go in cold,
0:48:40 > 0:48:42straight from the fridge, for about ten to 12 minutes.
0:48:42 > 0:48:45When they come out, they'll feel a little soft. But let them set...
0:48:45 > 0:48:47- That's what you want.- Yeah, exactly.
0:48:47 > 0:48:48And they'll go crunchy and nice and tender.
0:48:48 > 0:48:50OK. Are we going to chill those down, before...?
0:48:50 > 0:48:52No, they can go in now, cos the dough is quite firm.
0:48:52 > 0:48:55What you can do, if you want to keep these for even longer,
0:48:55 > 0:48:56they'll keep a couple of weeks in the fridge.
0:48:56 > 0:48:58If you want to keep them for a couple months,
0:48:58 > 0:49:00wrap them in clingfilm or parchment in the freezer,
0:49:00 > 0:49:01they'll keep for ages.
0:49:01 > 0:49:03But if you want to have what I call a cookie emergency,
0:49:03 > 0:49:06- so you come back late at night and you really...- Cookie emergency?
0:49:06 > 0:49:07- It's a thing. It's a thing. - LAUGHTER
0:49:07 > 0:49:10- Of course it is.- Of course it's a thing!- Of course it is.
0:49:10 > 0:49:11We all know what that is.
0:49:11 > 0:49:14What you do, is you can slice off a cookie
0:49:14 > 0:49:15and bake it straight from frozen,
0:49:15 > 0:49:18but the cookie dough is really hard to slice frozen,
0:49:18 > 0:49:21so slice it and then freeze it and then you can literally...
0:49:21 > 0:49:22So when you come back drunk from the pub...
0:49:22 > 0:49:24I didn't say drunk, I said emergency.
0:49:24 > 0:49:26OK. So, what about these...?
0:49:26 > 0:49:28What happens is, sometimes,
0:49:28 > 0:49:30the dough can be a little dry and it may crumble.
0:49:30 > 0:49:32All you have to do is very gently press it back together,
0:49:32 > 0:49:35and then pop it back onto the tray, and it will be absolutely fine.
0:49:35 > 0:49:37Cos it will melt together, no problem.
0:49:37 > 0:49:39So it's not meant to be a perfect recipe.
0:49:39 > 0:49:42It's meant to be fun, and because a lot of it is done with hands,
0:49:42 > 0:49:44it's a great one to get kids involved with.
0:49:44 > 0:49:46- So, then, these go away? - These go into the oven.
0:49:46 > 0:49:49180, 160 fan, for about ten to 12 minutes.
0:49:49 > 0:49:51And you end up with really
0:49:51 > 0:49:53simple, simple, but really beautiful cookies.
0:49:53 > 0:49:55Now, they're delicious as they are,
0:49:55 > 0:49:57- but you can dip them in tempered chocolate.- OK.
0:49:57 > 0:50:00Now, tempered chocolate is something people are afraid of,
0:50:00 > 0:50:01because it seems really tricky.
0:50:01 > 0:50:03If you're not wanting these to last for long,
0:50:03 > 0:50:05just melt the chocolate, put them in the fridge.
0:50:05 > 0:50:06It doesn't really matter.
0:50:06 > 0:50:08Half dip them in, wiggle off the excess,
0:50:08 > 0:50:09that's a very technical term.
0:50:09 > 0:50:11Wiggle off, I like it.
0:50:11 > 0:50:13And then pop them onto a tray,
0:50:13 > 0:50:17let them set and then sprinkle them with a little bit of candy cane,
0:50:17 > 0:50:19and it's just a really nice, added kind of Christmassy...
0:50:19 > 0:50:21If you're not going to temper them, pop them in the fridge
0:50:21 > 0:50:24for about ten, 15 minutes, and they'll be nice and set.
0:50:24 > 0:50:25- Top biscuits there, Edd.- Yes. - Thanks very much.
0:50:25 > 0:50:27No worries. Thank you very much.
0:50:33 > 0:50:34Right, come on, then.
0:50:34 > 0:50:37- We need a cup of tea, don't we? - Definitely.
0:50:37 > 0:50:40- There you go, tuck in. - # Ooh, so exciting! #
0:50:40 > 0:50:41- Do you want one?- Thanks.
0:50:41 > 0:50:44You always know I'm happy when I start to sing at the food.
0:50:44 > 0:50:45LAUGHTER
0:50:47 > 0:50:48Oh, tremendous!
0:50:48 > 0:50:51- I like the minty candy canes.- Just adds a little Christmas edge to it.
0:50:51 > 0:50:53Otherwise they're just chocolate biscuits, but...
0:50:53 > 0:50:56- And the salt's lovely in it. - It needs salt to really bring out the chocolate flavour.
0:50:56 > 0:50:59It's not too sweet. I thought it might be too sweet, but it's perfect.
0:50:59 > 0:51:01I'm even thinking that with a glass of porter, dark beer,
0:51:01 > 0:51:03would be absolutely scrumptious.
0:51:03 > 0:51:05You're never off, are you?
0:51:05 > 0:51:06LAUGHTER
0:51:06 > 0:51:07You're never off.
0:51:07 > 0:51:09I will always be here for another drink.
0:51:09 > 0:51:12It's just, you know, I wonder what would go with...? Ah, yes.
0:51:12 > 0:51:14Edd, you do a lot of baking.
0:51:14 > 0:51:16have you got any Christmassy baking tips for us?
0:51:16 > 0:51:17I think at Christmas,
0:51:17 > 0:51:19everyone gets so frustrated by making so many things,
0:51:19 > 0:51:21and they end up kind of making too much,
0:51:21 > 0:51:22making a mess in the kitchen...
0:51:22 > 0:51:24The best thing you can do for baking
0:51:24 > 0:51:25is weigh everything out in advance...
0:51:25 > 0:51:26Or get somebody else to do it.
0:51:26 > 0:51:28- Well, that too. - LAUGHTER
0:51:28 > 0:51:30It just means that you're not suddenly halfway through
0:51:30 > 0:51:32and realising you've forgotten something.
0:51:32 > 0:51:33So it just releases stress a little bit.
0:51:33 > 0:51:35So weigh everything out before, get it all ready,
0:51:35 > 0:51:39just like you would in a restaurant. It just makes it run smoother.
0:51:39 > 0:51:40Brilliant. Top tip. Thanks for that.
0:51:40 > 0:51:42And now, one good tip deserves another,
0:51:42 > 0:51:45so here's more of my chef friends with theirs.
0:51:47 > 0:51:49Your leftover Christmas pudding,
0:51:49 > 0:51:50break it up,
0:51:50 > 0:51:53make a chocolate brownie mix, nice chocolate chips,
0:51:53 > 0:51:56lovely little bit of brandy or rum in there,
0:51:56 > 0:51:57and just bake it very slowly.
0:51:57 > 0:52:00When it comes out the oven, put a nice chocolate glaze on,
0:52:00 > 0:52:03and you've got leftover Christmas pudding brownie.
0:52:03 > 0:52:07My top tip for Christmas is to use up any stale leftover bread,
0:52:07 > 0:52:11break it up, roast it off in the oven with a little bit of garlic,
0:52:11 > 0:52:13and when it comes out of the oven,
0:52:13 > 0:52:15add a little Parmesan and some finely chopped parsley,
0:52:15 > 0:52:18and you can use this to put on top of all of your pasta dishes
0:52:18 > 0:52:20or as croutons in your salad.
0:52:20 > 0:52:26My Christmas tip is to never do anything complicated,
0:52:26 > 0:52:29even for food, keep it simple, get organised,
0:52:29 > 0:52:32relax, drink champagne, stay calm.
0:52:34 > 0:52:37One of the best ways to make your Christmas merry and bright
0:52:37 > 0:52:39is to invite the man who knows more about the spirit of Christmas
0:52:39 > 0:52:41than Santa himself - Olly Smith.
0:52:41 > 0:52:43Hoorah, hoorah!
0:52:43 > 0:52:44Today, it's all about vodka.
0:52:44 > 0:52:47I've got three recipes, two featuring vodka,
0:52:47 > 0:52:48and one is a mocktail.
0:52:48 > 0:52:51- For the kids?- Yeah, or for the drivers.- Oh, yes, them, as well.
0:52:51 > 0:52:53Yeah, them, yeah. Christmas time.
0:52:53 > 0:52:55LAUGHTER Right, OK, what have we got?
0:52:55 > 0:52:57So the first one we're going to do is called a Chrismopolitan.
0:52:57 > 0:52:59It's a twist on the Cosmopolitan.
0:52:59 > 0:53:02Cosmopolitan, you have a bit of vodka, you have triple sec,
0:53:02 > 0:53:04you have citrus and cranberry. This one is slightly different.
0:53:04 > 0:53:06I'm going to put a bit of vodka in there,
0:53:06 > 0:53:09we're going to use a little bit of our orange liqueur, in it goes.
0:53:09 > 0:53:10- I like that. - How much do you like it?
0:53:10 > 0:53:12- I like it a lot. - OK, I'm going to keep going, then.
0:53:12 > 0:53:14We'll have a bit more of the orange, we like that.
0:53:14 > 0:53:15Such a good pourer, Olly.
0:53:15 > 0:53:18Well, you know, it's a bit of fun. It's an absolute hoot.
0:53:18 > 0:53:19- Cranberry juice.- Oh, OK.
0:53:19 > 0:53:22But earlier on, Mr Kimber told me he's not a fan of the cranberry,
0:53:22 > 0:53:23so I'm going to use this...
0:53:23 > 0:53:26- It's cranberry cocktails that I'm not a big fan of.- Really?
0:53:26 > 0:53:28- What, because they get too sweet? - They can be really sweet, yes.
0:53:28 > 0:53:32I'm going to use a tiny bit of sugar, because actually,
0:53:32 > 0:53:34triple sec, orange liqueur, can be very, very sweet,
0:53:34 > 0:53:36but here, I've got allspice.
0:53:36 > 0:53:37And I'm going to put a pinch in there.
0:53:37 > 0:53:40- That's very Christmassy. - It is very Christmassy.
0:53:40 > 0:53:41You don't want to put too much in there,
0:53:41 > 0:53:43because it makes it go a little bit grainy.
0:53:43 > 0:53:46Once it's in, cue the music, do a bit of the old shaking.
0:53:48 > 0:53:50Have you got one of these at home?
0:53:50 > 0:53:51Yeah, I love making cocktails.
0:53:51 > 0:53:53Yeah, I love it. Are you a bit of a cocktail...?
0:53:53 > 0:53:54Shall we help get that off for you?
0:53:54 > 0:53:56No, you've got to find the bit there...
0:53:56 > 0:54:00- Just do that.- No!- No, you'll break it! This is a fine art!
0:54:00 > 0:54:03You find the little bit where it starts coming away from the edge,
0:54:03 > 0:54:06- and you give it a light kind of tap like that.- Like that. OK.
0:54:06 > 0:54:08See, not just brute force.
0:54:08 > 0:54:09LAUGHTER
0:54:09 > 0:54:11Can I just say, Matt is in incredible form.
0:54:11 > 0:54:13- Have you been working out?- No!
0:54:13 > 0:54:14LAUGHTER
0:54:14 > 0:54:16Now I feel self-conscious.
0:54:16 > 0:54:18So this has got...
0:54:18 > 0:54:20Don't feel self-conscious. It's a compliment.
0:54:20 > 0:54:23This is kind of all the kind of glory of the Cosmopolitan,
0:54:23 > 0:54:25- but as a long drink.- Pink!
0:54:25 > 0:54:27It's a much nicer colour. I like the pink.
0:54:27 > 0:54:30- I've gone easy on the... - You've made me a pink drink.
0:54:30 > 0:54:31I have made you a pink drink,
0:54:31 > 0:54:33and I have asked you whether you work out.
0:54:33 > 0:54:34LAUGHTER
0:54:34 > 0:54:36And I want an answer.
0:54:36 > 0:54:38Everyone at home watching is wondering, they're thinking,
0:54:38 > 0:54:41"How does he do it? You don't do it from chopping onions.
0:54:41 > 0:54:44"How's that man got that shape?" There we go.
0:54:44 > 0:54:45It's good fun, isn't it?
0:54:45 > 0:54:47- It's not too sweet.- Yeah.
0:54:47 > 0:54:50It's really fresh, and it's actually got quite a lot of vodka in it,
0:54:50 > 0:54:51- but you can't taste that. - Exactly.
0:54:51 > 0:54:54Drink number two, we're going to the Partridge In The Pear Tree.
0:54:54 > 0:54:56Now, I should stress, this is purely a drink with a silly name,
0:54:56 > 0:54:59- because it doesn't have any partridge in it whatsoever.- OK.
0:54:59 > 0:55:01I've already put some ice in it...
0:55:01 > 0:55:02It does have pear, it does have pear.
0:55:02 > 0:55:04Ice already in here, and the reason for that
0:55:04 > 0:55:06is I want to get that frosting, I want it to already be cold.
0:55:06 > 0:55:08So before you make cocktails,
0:55:08 > 0:55:10it's good to get everything nice and cold.
0:55:10 > 0:55:11So, again, in goes a good slug of vodka.
0:55:11 > 0:55:14Just free pouring, I love it!
0:55:14 > 0:55:17- Keep going, keep going.- Yeah, yeah.
0:55:17 > 0:55:20A little bit of pear syrup there and you can make that stuff at home,
0:55:20 > 0:55:23obviously, yourself if you want - equal parts fruit, sugar and water.
0:55:23 > 0:55:25- Boil it down, strain it... - Quite a lot of pear syrup.
0:55:25 > 0:55:27Yeah, actually, that is quite dilute.
0:55:27 > 0:55:29I tasted it earlier on so I'm using quite a bit of it
0:55:29 > 0:55:30cos it's not quite...
0:55:30 > 0:55:33And a bit of lemon in there, I'm not going to put all of that in.
0:55:33 > 0:55:35- Can you buy pear syrup? - You can indeed, yeah.
0:55:35 > 0:55:39But I think go for it, make it if you can. Why not? It's a bit of fun.
0:55:39 > 0:55:44So, another bit of shaking. I should have a shaking theme, I think.
0:55:44 > 0:55:46Your jacket, it suits you.
0:55:46 > 0:55:48I feel like, you know, this jacket is born for a bit of shaking.
0:55:48 > 0:55:51- Yeah.- I think YOU were born a bit shaky!
0:55:51 > 0:55:54I have got quite a wiggly middle, it's true.
0:55:54 > 0:55:56So, again, we just give that a light tap.
0:55:56 > 0:55:59You don't need to tap it very hard if you get it in the right place.
0:55:59 > 0:56:02- Do you want me to have a go? - No! So, just... There we go.
0:56:02 > 0:56:04- Have you got it?- Yeah. - Oh, marvellous.
0:56:04 > 0:56:05It's all about the little nudge.
0:56:05 > 0:56:07I'm going to pour that in there.
0:56:07 > 0:56:09I'm a fan of the Martini glass.
0:56:09 > 0:56:11I'm a fan of your drinks, Olly.
0:56:11 > 0:56:14- Thank you, I love making them. - But they're great.
0:56:14 > 0:56:18They're not too sweet. This is my main thing.
0:56:18 > 0:56:20Some people like them very fruity and sweet, I guess.
0:56:20 > 0:56:22- I think that's right. - Is that it, finished?
0:56:22 > 0:56:24Yeah, have a go at that, see what you make of it.
0:56:24 > 0:56:26What's this one called, again?
0:56:26 > 0:56:27That's A Partridge In A Pear Tree,
0:56:27 > 0:56:29but you could just call it Pear Delight.
0:56:29 > 0:56:30Have you got that one over there, people?
0:56:30 > 0:56:34- Yeah, tucking in.- Oh, that's nice. - Ooh!- Yeah, I like that.
0:56:34 > 0:56:38- That's almost like an introduction to cocktails.- Oh, my gosh...
0:56:38 > 0:56:41If you were unsure about cocktails, you should try one of these.
0:56:41 > 0:56:44- Yeah, yeah, nice and fruity, light. - Yeah. It's almost alcopops.
0:56:44 > 0:56:47- It's a gateway cocktail. - Yeah, it is.
0:56:47 > 0:56:50I can't believe I've created a gateway cocktail.
0:56:50 > 0:56:52I'm trying to create art in a glass
0:56:52 > 0:56:55and I've given you a gateway cocktail!
0:56:55 > 0:56:58Finally, this is my cranjito.
0:56:58 > 0:57:01That's a take on a mojito - there's no alcohol in it.
0:57:01 > 0:57:03Cranberry juice, you can muddle some fruit together...
0:57:03 > 0:57:04You've lost your lime!
0:57:04 > 0:57:07Mint and top it up with soda water. Very refreshing and gorgeous.
0:57:07 > 0:57:09Beautiful, let's have a taste of that.
0:57:09 > 0:57:11If you are driving, that's a great one for all the family.
0:57:11 > 0:57:15Brilliant, Olly, thank you. I'm for the pear one, it's my favourite.
0:57:15 > 0:57:16- Bravo!- So, every day,
0:57:16 > 0:57:20we're bringing you a treat from the archives of Christmas past.
0:57:20 > 0:57:23Now, it's the turn of the fabulously flamboyant Keith Floyd,
0:57:23 > 0:57:24who's popped to his house in Malaga,
0:57:24 > 0:57:28leaving his friends to cook his recipe - a festive biryani!
0:57:34 > 0:57:38So, come on in, guys. Right, into the kitchen, into my kitchen.
0:57:38 > 0:57:41- The fact of the matter is it's Christmas.- Mm-hmm.
0:57:41 > 0:57:44You're not cooking for your friends - you're cooking for me
0:57:44 > 0:57:46and I'm going to tell you what we're going to have.
0:57:46 > 0:57:50We're going to have a biryani, which is an Indian rice dish.
0:57:50 > 0:57:52Now, this is a Christmas dish.
0:57:52 > 0:57:54It's a Mogul dish. It's a sumptuous dish.
0:57:54 > 0:57:57What we're doing tonight is just the boring bit -
0:57:57 > 0:57:59the prep, peeling things.
0:57:59 > 0:58:02Tomorrow, you'll have read the book and you'll get on with it.
0:58:02 > 0:58:04Anyway, good health, good luck.
0:58:04 > 0:58:06You're terribly welcome and, remember,
0:58:06 > 0:58:08there's no such thing as a free dinner.
0:58:09 > 0:58:11Cheers!
0:58:11 > 0:58:12PHONE RINGS
0:58:12 > 0:58:16- Hello?- Hello! Keith, it's Denise again.- Hello, Denise.
0:58:16 > 0:58:18- What's the problem now? - I seem to be having
0:58:18 > 0:58:19a bit of a problem with your oven.
0:58:19 > 0:58:21I've turned off the pilot light
0:58:21 > 0:58:23and I can't get the thing to light again.
0:58:23 > 0:58:26- What a complete and utter prat you are!- Sorry?
0:58:26 > 0:58:29Excuse me, lighting the oven is a fundamental knowledge
0:58:29 > 0:58:31that people of the age of five should have. Sort it out!
0:58:31 > 0:58:34- Yes, you're absolutely right. - Goodbye!
0:58:34 > 0:58:36- SHE LAUGHS - Thanks(!)
0:58:36 > 0:58:37Oh, great!
0:58:39 > 0:58:40- SHE CHUCKLES - Good luck.
0:58:44 > 0:58:46I could do with a sharper knife, actually,
0:58:46 > 0:58:48but I'll not say that to his face.
0:58:50 > 0:58:53I'm assuming that we just cut all the fat off this.
0:58:53 > 0:58:55- We don't want to cook the fat, do we?- Well, I assume so.
0:58:55 > 0:58:59I don't know, what does it say on the thing? I guess so, I don't know.
0:59:00 > 0:59:02- Morning, guys. Morning. - Morning, Keith.
0:59:02 > 0:59:03- How are you doing? - Fine, thank you.
0:59:03 > 0:59:06A bloody kitchen full of idiots from England.
0:59:06 > 0:59:10- Stevenage - where's Stevenage? - Hertfordshire.- Hertfordshire.
0:59:10 > 0:59:12Well, they're trying to cook a curry at the moment.
0:59:20 > 0:59:24Has that got to be cooked through, then, before you put the rice on?
0:59:24 > 0:59:25Sorry?
0:59:25 > 0:59:28THEY LAUGH
0:59:28 > 0:59:32- You haven't got a clue what you're doing!- No!
0:59:32 > 0:59:35How do you know when it's cooked? And is it supposed to bubble?
0:59:35 > 0:59:37- He'll probably call you a prat as well.- He will call me a prat,
0:59:37 > 0:59:39but I don't mind. I'm bigger than he is!
0:59:42 > 0:59:44PHONE RINGS
0:59:48 > 0:59:49Yes, what is it? I'm nearly back.
0:59:49 > 0:59:51You know you said when you're cooking the lamb,
0:59:51 > 0:59:54- it's, like, cook it until it's cooked?- Yeah?
0:59:54 > 0:59:56But how can you tell that it's cooked?
0:59:56 > 0:59:59I don't want to kind of do it so it's all tough and what have you.
0:59:59 > 1:00:01Stick your fingers in, take a bit out
1:00:01 > 1:00:03and bite it and if it tastes like leather, it's not cooked
1:00:03 > 1:00:05and if it's quite chewy, it's nearly cooked
1:00:05 > 1:00:07and if it's not chewy at all, it's completely cooked.
1:00:07 > 1:00:09You're saying just keep cooking it
1:00:09 > 1:00:10until it starts to fall apart, basically?
1:00:10 > 1:00:13This isn't rocket science, this is practicality stuff.
1:00:13 > 1:00:16- OK.- Just take a piece out, have a little nibble on the edge of it.
1:00:16 > 1:00:19- Yep.- If it seems OK, pop it back in, you know?
1:00:19 > 1:00:23Just touch and taste, touch and taste is where it's all at.
1:00:23 > 1:00:25Yeah, that's fine. But how long roughly should it take?
1:00:25 > 1:00:28I mean, we're not talking 15-20 minutes here, are we, really?
1:00:28 > 1:00:30- It's longer than that. - No, it's going to be about an hour.
1:00:30 > 1:00:33- An hour? OK, that's great. That's great.- OK, good luck.
1:00:33 > 1:00:34See you in a minute.
1:00:34 > 1:00:36- Right.- So, he didn't call you a prat, then?- No.- No.
1:00:36 > 1:00:39Well, we had the drink earlier on, I sorted that one out, you see.
1:00:39 > 1:00:40Oh, right! Fair enough.
1:00:40 > 1:00:43- I hope you're hungry. - LAUGHTER
1:00:43 > 1:00:46- There you go.- Wow!- There you go. Here's your spoon.
1:00:46 > 1:00:49- Keith, go for it. - Please do the honours.
1:00:49 > 1:00:51Oh, it looks terrific!
1:00:51 > 1:00:53This is an exotic festive dish.
1:00:53 > 1:00:56- It's a dish that has to be loved and nurtured.- It does!
1:00:56 > 1:00:59For a very long time.
1:00:59 > 1:01:01It is so exquisite and it looks jolly good
1:01:01 > 1:01:03and, my goodness me, it smells superb.
1:01:03 > 1:01:06I think that's absolutely beautiful.
1:01:06 > 1:01:07It's brilliant, actually!
1:01:07 > 1:01:08Oh, is it?
1:01:08 > 1:01:11I've never actually tasted this in an Indian restaurant before
1:01:11 > 1:01:13and I've been to a few in my time.
1:01:13 > 1:01:15THEY LAUGH
1:01:19 > 1:01:22Now, time for Andi and I to get competitive.
1:01:22 > 1:01:24Every keen cook has their own favourite method of cooking
1:01:24 > 1:01:26the key parts of the big Christmas lunch.
1:01:26 > 1:01:29Andi and I are no exceptions so, every day, we're going head-to-head
1:01:29 > 1:01:31with our own spin on a classic Christmas side dish
1:01:31 > 1:01:34in a competition we've called...Yule Decide.
1:01:34 > 1:01:36SOME LAUGHTER AND GROANING
1:01:36 > 1:01:37A mixed bag, that was.
1:01:37 > 1:01:40And, of course, it is all about the winning
1:01:40 > 1:01:43so we're playing for a meaningful prize - a bauble.
1:01:43 > 1:01:47As you can see, we've each got our own tree, which needs decorating...
1:01:47 > 1:01:49- But only one of us has a bauble. - I don't want to look.
1:01:49 > 1:01:52Yesterday, Matt won and I'm really fine with it, honestly,
1:01:52 > 1:01:54- there's no pressure at all. - Cos you're not competitive.
1:01:54 > 1:01:55Because I'm not competitive!
1:01:55 > 1:01:57But the overall winner is the person
1:01:57 > 1:01:59with the most baubles at the end of the series.
1:01:59 > 1:02:02Olly has the prize decoration. Olly, show us.
1:02:02 > 1:02:05- Look at that!- Oh!- It's a pudding!
1:02:05 > 1:02:09It's a prime pudding. It's the prize, a prize pudding!
1:02:09 > 1:02:11So, that is what we are competing for
1:02:11 > 1:02:15and today's competition dish is stuffing.
1:02:15 > 1:02:17So, Matt, what are you doing?
1:02:17 > 1:02:20- OK, I'm making stuffing muffins. - Stuffing muffins!
1:02:20 > 1:02:23- Of course it rhymes.- Yes, exactly, I only cook rhyming food.
1:02:23 > 1:02:26So, I'm going to do stuffing with some chorizo, some pancetta,
1:02:26 > 1:02:28some nice herbs in there and basically turn it
1:02:28 > 1:02:30into a little muffin so it's a bit lighter.
1:02:30 > 1:02:32Fancy, fancy, fancy! Interesting.
1:02:32 > 1:02:35Well, I'm making something with a little traditional ingredient -
1:02:35 > 1:02:39gingerbread. It's a gingerbread apricot stuffing.
1:02:39 > 1:02:41Well, you've heard what we're cooking,
1:02:41 > 1:02:43but I wonder how Fanny would treat her stuffing.
1:02:43 > 1:02:45I decided the time had come to invent a way
1:02:45 > 1:02:48of getting the stuffing into a bird without untrussing it
1:02:48 > 1:02:51and then being faced with having to truss it all over again,
1:02:51 > 1:02:55especially when you don't know how to do a trussing job.
1:02:55 > 1:03:02So, now, I fill it into a nylon icing bag with no pipe affixed
1:03:02 > 1:03:07and then all I've got to do is just squeeze until the bird's full.
1:03:07 > 1:03:11- Wowzer! Wowzer!- My eyes!
1:03:11 > 1:03:15Only in the '70s could you get away with that.
1:03:15 > 1:03:18- They're burning!- I just thought... In case you needed a little help!
1:03:18 > 1:03:21Are you going to give me a hand? Is this like a Ghost moment?
1:03:21 > 1:03:24I'm just going to put that here
1:03:24 > 1:03:27in case you need any help with your dish.
1:03:27 > 1:03:30Let's have a big party, let's get cooking.
1:03:30 > 1:03:32- Right, shall we get cooking? - Right, let's do it.
1:03:32 > 1:03:35All right, so I'm making...
1:03:35 > 1:03:38So, tell me a little bit about your muffins, stuffing muffins, my dear.
1:03:38 > 1:03:42OK, so I'm going to sweat off some onions in here,
1:03:42 > 1:03:44a little bit of pancetta, a bit of chorizo as well,
1:03:44 > 1:03:46some chilli and some oregano.
1:03:48 > 1:03:51And then, basically, I'm going to make a little mix,
1:03:51 > 1:03:53a little sort of savoury mix.
1:03:53 > 1:03:55Lots of eggs in there to bind it,
1:03:55 > 1:03:57but then I'm going to take the stuffing here
1:03:57 > 1:04:00and just sort of crumble it through the rest of it.
1:04:00 > 1:04:03- It sounds lovely. - Yeah, and what about you?
1:04:03 > 1:04:07I am making a kind of gingerbread apricot stuffing mix
1:04:07 > 1:04:11- because don't you love stuffing? - Yeah.
1:04:11 > 1:04:14They call it dressing in America, don't they, which confused me.
1:04:14 > 1:04:15They call it what?
1:04:15 > 1:04:17- They call it dressing. - Do they?- Yeah.
1:04:17 > 1:04:20I don't even know what that's about.
1:04:20 > 1:04:23I think in old English, they used to do that, too. Anyway, I...
1:04:23 > 1:04:25We use loads of different...
1:04:25 > 1:04:28We do corn bread, we do chorizo,
1:04:28 > 1:04:31we do all sorts of stuff and then one year, I was just, like,
1:04:31 > 1:04:33looking at the gingerbread and I was like, "You know what?
1:04:33 > 1:04:37- "I think that might work quite well" and I was right.- It's not too sweet?
1:04:37 > 1:04:40No, it's not too sweet because you've got the heat from the ginger.
1:04:40 > 1:04:44So, you've got onions, you've got garlic, you've got spring onions.
1:04:44 > 1:04:49Loads of lovely herbs. We've got some parsley and thyme here.
1:04:49 > 1:04:51And a little oregano.
1:04:51 > 1:04:54Just a little woodiness to add to the whole affair.
1:04:54 > 1:04:56Do you know what I mean?
1:04:56 > 1:04:58And a bit of chive. I love chive.
1:04:58 > 1:05:01The whole onion family makes me really happy.
1:05:02 > 1:05:05So, we're going to whack that stuff in there.
1:05:05 > 1:05:08- How are you doing over there? - Yeah, I'm good.
1:05:08 > 1:05:10It's not a long process, right?
1:05:10 > 1:05:14It's not too long, but a little bit quicker than that.
1:05:14 > 1:05:16Right, in with the chilli.
1:05:16 > 1:05:19Sweating off the onions to take the bite out of them, really.
1:05:19 > 1:05:21More than anything.
1:05:21 > 1:05:23There we go. One egg...
1:05:24 > 1:05:26..just to hold it all together a bit.
1:05:26 > 1:05:30Should be enough. Might need to nick one of yours, of course.
1:05:30 > 1:05:33- What's that, eggs? - Let me see, I'm going to check.
1:05:33 > 1:05:36I'll need to check for consistency. OK, it's going on.
1:05:40 > 1:05:44OK, so in this pan I've got my onions, chorizo,
1:05:44 > 1:05:49some diced pancetta. This is a bit of blanched kale, as well in there.
1:05:49 > 1:05:52There's some oregano and chilli and that's it.
1:05:52 > 1:05:56I'm going to mix that with a little bit of smoked paprika here.
1:05:56 > 1:05:58Save some of that for the end.
1:06:00 > 1:06:03And then it's a case of bringing everything together, basically.
1:06:03 > 1:06:05I need something to get this out.
1:06:06 > 1:06:10Also going to need to put those onions in there.
1:06:10 > 1:06:13Just whack those in at the last bit to get those through.
1:06:16 > 1:06:19Tiny bit more gingerbread in there as well.
1:06:20 > 1:06:21I mean...
1:06:28 > 1:06:30I think that should do it.
1:06:33 > 1:06:35Ah, yes. Lovely, lovely, lovely.
1:06:36 > 1:06:40So you know I was telling you about the goose we sometimes make as well?
1:06:40 > 1:06:43- Yeah.- This goes beautifully with the goose.- Oh!
1:06:43 > 1:06:45Because the ginger with the fattiness of the goose is
1:06:45 > 1:06:49a really happy little marriage, you know?
1:06:49 > 1:06:50Right.
1:06:51 > 1:06:53Love goose.
1:06:54 > 1:06:58OK, so there's my stuffing mix. There's my eggs.
1:06:58 > 1:07:01I'm going to take some of this pre-cooked stuffing,
1:07:01 > 1:07:03just crumble that in.
1:07:05 > 1:07:09So the whole affair is just a lot lighter in the end result, really.
1:07:09 > 1:07:15- A lot lighter.- You know those little sort of bread pudding...- Yes, yes.
1:07:17 > 1:07:19Mix. Let me just get rid of that...
1:07:21 > 1:07:23..for the moment.
1:07:23 > 1:07:29I'm just making little balls. Little balls there. Down onto here.
1:07:29 > 1:07:31And then we just roast them off, actually.
1:07:31 > 1:07:34You could use the fat from your bird.
1:07:34 > 1:07:36I make these in the restaurant, anyway,
1:07:36 > 1:07:40on Sunday, and you have these with a little bowl of gravy.
1:07:41 > 1:07:45Hello. Hello. Hello, happiness.
1:07:45 > 1:07:47Is there any food that you're not so keen on?
1:07:49 > 1:07:52- This is a deep question.- It makes you so happy, it's lovely to see.
1:07:52 > 1:07:57It does make me really happy. The endless permutations you can do.
1:07:57 > 1:08:00I've sort of... I'm one of those people,
1:08:00 > 1:08:02"I shouldn't have this, I shouldn't have that."
1:08:02 > 1:08:04But I tend to have them anyway.
1:08:04 > 1:08:06I stay away from certain things.
1:08:06 > 1:08:09I'm not really meant to eat too many tomatoes.
1:08:09 > 1:08:10Oh, right.
1:08:10 > 1:08:13So I maybe give tomatoes a slightly widish berth, but if you do
1:08:13 > 1:08:17- them right, I'll eat them.- What about tripe?- I like tripe.- Do you?
1:08:17 > 1:08:20Cooked right. Delicious, what are you talking about?
1:08:20 > 1:08:22These are going into the oven now.
1:08:22 > 1:08:26OK, so there's about six eggs going in this mix.
1:08:26 > 1:08:28And then I've got this little muffin tray.
1:08:28 > 1:08:31Fill them in. That's going to bind in the oven.
1:08:31 > 1:08:35About 180 degrees for 25-30 minutes
1:08:35 > 1:08:38until they set and that's it.
1:08:38 > 1:08:40You're not as fast as Andi, Matt.
1:08:40 > 1:08:41No, but I'm thorough.
1:08:44 > 1:08:47- If you had some vegetarian friends over...- I do often.
1:08:47 > 1:08:51What would you put instead of the sausage meat in your recipe?
1:08:51 > 1:08:53You could just omit the sausage meat.
1:08:53 > 1:08:56You could put a bit of tofu, a bit of paneer.
1:08:56 > 1:08:58Paneer's a really lovely thing to put in something like this
1:08:58 > 1:09:03because you get the kind of protein hit, but it's not going to
1:09:03 > 1:09:05take over in terms of flavour.
1:09:05 > 1:09:07- Brazil nuts.- Sorry?- Brazil nuts.
1:09:07 > 1:09:10Brazil nuts could go in there. They would be OK.
1:09:10 > 1:09:12A little oily is the problem with Brazil nuts.
1:09:12 > 1:09:15- Where are you off with that? - I'm just getting it out of my way.
1:09:15 > 1:09:19It was really in my way. So I moved it.
1:09:19 > 1:09:22It suddenly became enormous as soon as I picked it up.
1:09:23 > 1:09:28So let me get my stuffing balls.
1:09:28 > 1:09:31Brazil nuts are good, but you have to be careful with nuts
1:09:31 > 1:09:34because of the oil they emit.
1:09:34 > 1:09:40- Are you ready to plate here?- I am. - Marvellous. Here they are.
1:09:41 > 1:09:46- Little moist...- Great balls of fire. - ..delicious balls of fire.
1:09:47 > 1:09:53You could have these with a little smoked chilli dip, a chipotle dip.
1:09:53 > 1:09:57- Speaking my language. - Speaking my language.
1:09:57 > 1:09:59Right, here we go.
1:10:00 > 1:10:05- How you doing there, Matt?- I'm good. - Marvellous.- Slice one of these up.
1:10:07 > 1:10:10I'm going to put this over here to get rid of some of my rubbish.
1:10:10 > 1:10:14I don't really like these things hanging about.
1:10:14 > 1:10:18- I don't, it makes me twitch. - I'm done. You done?
1:10:18 > 1:10:21I'm done because I don't want to look at that.
1:10:21 > 1:10:25- Pretty.- These big hands, something so delicate.
1:10:25 > 1:10:30- That's what you're thinking.- Right, OK, people. We are good to go.
1:10:30 > 1:10:31Shall we eat?
1:10:32 > 1:10:36- Let me get rid of this.- What are you doing?- I'm just moving it.
1:10:36 > 1:10:38Leave me alone. It's in the way.
1:10:39 > 1:10:43You're so grand. There we go. Isn't that better?
1:10:43 > 1:10:47- See, isn't that nice? - Do you want to come on over, then?
1:10:47 > 1:10:49- Yes.- I'm bringing the bauble.
1:10:49 > 1:10:52I can't help with the cleaning. I can't help it.
1:10:52 > 1:10:54That does look nice, Matt.
1:10:54 > 1:10:57If you beat me again I'll be fine about it, obviously.
1:10:57 > 1:11:00I was fine about it yesterday, I'll be fine about it today.
1:11:00 > 1:11:02Show you what's at stake.
1:11:02 > 1:11:06- How beautiful is that? How much do you want it?- I want it a lot.
1:11:06 > 1:11:09I really want it. I haven't got one. Look at my poor little naked tree.
1:11:09 > 1:11:11Dig in.
1:11:13 > 1:11:19- These are light.- Not too heavy, not too...- They're hot as well.
1:11:19 > 1:11:22- Really hot.- They've just come out of the oven, Matt.
1:11:23 > 1:11:26Gingerbread doesn't taste at all sweet.
1:11:26 > 1:11:28I was thinking, "Is that going to be sweet?"
1:11:28 > 1:11:31Just depth and roundness and spice and warmth.
1:11:31 > 1:11:32With goose, I can see that.
1:11:32 > 1:11:36Can you imagine with the goose fat? Potatoes and the gravy on that?
1:11:36 > 1:11:40Little bit of sweetness at the back.
1:11:40 > 1:11:42Just a little, which is lovely with the fatty,
1:11:42 > 1:11:44rich goose meat, you know.
1:11:45 > 1:11:48I mean, in retrospect, I've made a quiche.
1:11:53 > 1:11:55Very lovely quiche, though.
1:11:55 > 1:11:58- Nothing wrong with a good quiche. - I've got to push you for a decision.
1:11:58 > 1:12:00- What do you think?- What are you thinking, ladies and gents?
1:12:00 > 1:12:04I like the traditional gingerbread. This is really lovely.
1:12:04 > 1:12:05Lovely frittata.
1:12:06 > 1:12:09Really lovely eggy frittata.
1:12:09 > 1:12:11Well done. Well done.
1:12:11 > 1:12:16- OK.- I think the gingerbread might slightly... These are great.
1:12:16 > 1:12:19- They're delicious. - But it's slightly off remit.
1:12:19 > 1:12:22You just went a little bit off-piste.
1:12:22 > 1:12:24Christmas Day breakfast with a couple of eggs,
1:12:24 > 1:12:26that would be lovely.
1:12:26 > 1:12:29Absolutely spot-on. We've got to make the presentation.
1:12:29 > 1:12:30We've got to take it around.
1:12:33 > 1:12:35Try to be gracious.
1:12:37 > 1:12:39My bauble.
1:12:39 > 1:12:45- Look at that though.- Put it on the tree.- I'm so happy. Yeah!
1:12:45 > 1:12:47Inordinately pleased.
1:12:48 > 1:12:51Yay, I won! So gracious.
1:12:51 > 1:12:55Whoo! Whoo! Whoo!
1:12:55 > 1:12:57You took that well.
1:12:57 > 1:13:00Gracious. I feel much better.
1:13:00 > 1:13:03Not competitive at all. Isn't that what you said yesterday?
1:13:03 > 1:13:05I'm really cool about it.
1:13:05 > 1:13:08That's all from us today on Christmas Kitchen.
1:13:08 > 1:13:09Thanks to today's team,
1:13:09 > 1:13:12Thomasina Miers, Edd Kimber, Olly Smith and Helen George.
1:13:12 > 1:13:14We're all looking forward to Call The Midwife Christmas Special.
1:13:14 > 1:13:17All our recipes are on the website.
1:13:17 > 1:13:20Go to bbc.co.uk/christmaskitchen
1:13:20 > 1:13:23We're back tomorrow with somebody who is synonymous with
1:13:23 > 1:13:24Christmas, it's Aled Jones.
1:13:24 > 1:13:27Plus Theo Randall with his Italian twist on the season.
1:13:27 > 1:13:30Bake Off star Jane Beedle makes a Christmas gift idea.
1:13:30 > 1:13:34More recipes from the Hairy Bikers, Mary Berry and Tom Kerridge.
1:13:34 > 1:13:37See you tomorrow at 10am. Bye.