0:00:02 > 0:00:04- Jingle bells, something smells... - Absolutely delicious.
0:00:04 > 0:00:06It must be time for Christmas Kitchen.
0:00:25 > 0:00:27CHEERING AND APPLAUSE
0:00:27 > 0:00:31- Hello and welcome. I'm Matt Tebbutt. - And I'm Andi Oliver.
0:00:31 > 0:00:33And this is your virtual Christmas cookbook
0:00:33 > 0:00:36bringing you all the best recipes for the festive season,
0:00:36 > 0:00:38everything that's naughty and nice.
0:00:38 > 0:00:41And, coming up today, we've got the man who, after Santa,
0:00:41 > 0:00:44is probably the most associated with Christmas - it's Aled Jones.
0:00:44 > 0:00:47CHEERING AND APPLAUSE
0:00:47 > 0:00:50And the master of Italian cooking, Theo Randall,
0:00:50 > 0:00:52with his version of roasted partridge.
0:00:52 > 0:00:54- APPLAUSE - Thank you.
0:00:54 > 0:00:56And one of this year's Bake Off finalists.
0:00:56 > 0:00:58It's Jane Beedle, and she'll be teaching us how to bake
0:00:58 > 0:01:01a thoughtful gift - some almond and cranberry biscotti.
0:01:01 > 0:01:05And providing some delicious drinks to wash this all down with
0:01:05 > 0:01:07is our wine expert, Jane Parkinson.
0:01:07 > 0:01:08CHEERING AND APPLAUSE
0:01:08 > 0:01:10She's scoured the supermarkets to find
0:01:10 > 0:01:13the best in luxury and budget wines to suit all tastes,
0:01:13 > 0:01:16along with a few Christmas cocktails. Excellent news.
0:01:16 > 0:01:17- Yes!- Look forward to that one.
0:01:17 > 0:01:20Plus there's recipes from the Hairy Bikers and Tom Kerridge,
0:01:20 > 0:01:22and we'll be stepping back in time with Mary Berry
0:01:22 > 0:01:24who's come up with a budget-busting way
0:01:24 > 0:01:26of making a Christmas board game.
0:01:26 > 0:01:30When you cut through it, it looks like a chess board.
0:01:30 > 0:01:33- LAUGHTER - Oh, OK...
0:01:33 > 0:01:34- Like that?- Yeah, delicious(!)
0:01:34 > 0:01:36- Mary Berry's fishy board game. - Mary Berry!
0:01:36 > 0:01:38We've got to love Mary Berry.
0:01:38 > 0:01:40Find out how to make that rather fishy version of chess
0:01:40 > 0:01:41a little bit later on.
0:01:41 > 0:01:43- Right, shall I start cooking? - I think you should.
0:01:43 > 0:01:46Well, I'm using salmon, as well, for this recipe.
0:01:46 > 0:01:49It's just a very light Asian broth, basically.
0:01:49 > 0:01:51- Lots of fresh herbs. - It looks beautiful and zingy.
0:01:51 > 0:01:53- I like the fact there are chillies in here.- I guessed that.
0:01:53 > 0:01:55- Aled, why don't you come and join us?- OK, will do.
0:01:55 > 0:01:58- OK, in here... Hello, Aled.- Hello.
0:01:58 > 0:02:01- You're looking as Christmassy as I'm looking.- Bah humbug.
0:02:01 > 0:02:04- All dressed in black. - He's very dapper.- Thank you.
0:02:04 > 0:02:07- I'm glad you've turned up. - He looks like Johnny Cash.
0:02:07 > 0:02:10Well, that's a good thing. That's a good thing.
0:02:10 > 0:02:14- Johnny Cash is about 80 years old, isn't it?- He's also dead.
0:02:14 > 0:02:18- Great.- MOUTHS:- Dead?! - Johnny Cash is beyond.
0:02:18 > 0:02:20THEY LAUGH
0:02:20 > 0:02:21Big fan(!)
0:02:21 > 0:02:23So, Aled, for Christmas, I mean,
0:02:23 > 0:02:25you are literally synonymous with Christmas for so many people.
0:02:25 > 0:02:27- How does that feel for you? - I don't mind at all.
0:02:27 > 0:02:29I spend the whole of Christmas just playing
0:02:29 > 0:02:32with Mary Berry's fishy chess game.
0:02:32 > 0:02:34I can't get enough of it, to be honest with you.
0:02:34 > 0:02:35Yeah, it's lovely.
0:02:35 > 0:02:38The scales are falling from my eyes, Aled. This is a whole different...
0:02:38 > 0:02:41So, listen, I'm really lucky. You know, the fact is that, OK,
0:02:41 > 0:02:45I'm associated with Christmas because of a song. You know the one.
0:02:45 > 0:02:48But it's a good song, it's a nice cartoon, so all is good.
0:02:48 > 0:02:50And that kind of stardom...
0:02:50 > 0:02:52- I mean, how old were you when The Snowman came out?- The actual...
0:02:52 > 0:02:55I wasn't the original guy who sang on the film,
0:02:55 > 0:02:57but I did the single when I was 14.
0:02:57 > 0:02:59But it was actually one of the last things I did.
0:02:59 > 0:03:02I'd already done 12 albums by then when I was a kid.
0:03:02 > 0:03:04Spitting Image did this sketch of me,
0:03:04 > 0:03:06and it was the only time I was ever trendy in school.
0:03:06 > 0:03:09They had me, as a little kid, singing,
0:03:09 > 0:03:11- # We're walking... - VOICE DEEPENS:- ..in the air... #
0:03:11 > 0:03:13And the voice started slipping down.
0:03:13 > 0:03:15And the producer goes, "Oh, my God, we've got ten minutes
0:03:15 > 0:03:18"before Aled Jones's voice breaks - that's 17 albums."
0:03:20 > 0:03:23- And it was a little bit like that. - Yeah.
0:03:23 > 0:03:25And was it traumatic, though, when your voice broke?
0:03:25 > 0:03:28Cos, I mean, did things change enormously for you at that moment?
0:03:28 > 0:03:31- Well, I got a beard. - LAUGHTER
0:03:31 > 0:03:32And a few other things changed,
0:03:32 > 0:03:34but I don't think we should get into that.
0:03:34 > 0:03:36Don't think we need to talk about that.
0:03:36 > 0:03:38Honestly, and you're asking me that question with him slicing
0:03:38 > 0:03:40through something with a knife.
0:03:40 > 0:03:42But, no, by the time you're 15, 16,
0:03:42 > 0:03:45I was more interested in girls and football.
0:03:45 > 0:03:48So, I knew I wouldn't sing boy soprano forever,
0:03:48 > 0:03:49I didn't want to sing boy soprano forever.
0:03:49 > 0:03:51But I knew I'd sing again in the future,
0:03:51 > 0:03:54whether I'd sing publicly or just in the shower,
0:03:54 > 0:03:55well, that wasn't up to me.
0:03:55 > 0:03:58- And you're singing with yourself as a boy...- I am.
0:03:58 > 0:04:00..duetting with yourself. Slightly surreal?
0:04:00 > 0:04:04Yeah, if you're watching this now, you haven't been drinking heavily.
0:04:04 > 0:04:07It is me singing as a child with me now.
0:04:07 > 0:04:08This is an album that came out...
0:04:08 > 0:04:12The first concept of the album came out in April this year,
0:04:12 > 0:04:15and it was album number 31 for me and my bestselling album ever.
0:04:15 > 0:04:18- It was incredible... - I believe... Oh, yes.
0:04:18 > 0:04:22We've got a clip coming up of this. Let's have a look.
0:04:22 > 0:04:27- IN DUET:- # We're walking in the air
0:04:27 > 0:04:34# We're dancing in the midnight sky
0:04:34 > 0:04:41# And everyone who sees us greets us as we fly
0:04:41 > 0:04:45- SOLO:- # We're walking in the air
0:04:46 > 0:04:49# Walking in the air... #
0:04:49 > 0:04:52CHEERING AND APPLAUSE
0:04:52 > 0:04:54Was it quite difficult being so Christmassy?
0:04:54 > 0:04:56Does it get a little bit...
0:04:56 > 0:04:58No, I actually really like Christmas, so it's a good thing.
0:04:58 > 0:05:01- You're really busy around Christmas. - Yeah, and also, you know,
0:05:01 > 0:05:04the music that's on the album is all Christmassy, it's all carols.
0:05:04 > 0:05:06This is the music I've always grown up with,
0:05:06 > 0:05:08I love Christmas carols.
0:05:08 > 0:05:10So, having the opportunity to go back to my childhood,
0:05:10 > 0:05:12to when I was, what, 12 years old
0:05:12 > 0:05:15and singing again with that voice, it's been amazing.
0:05:15 > 0:05:17It's been a really, really incredible year.
0:05:17 > 0:05:19One moment, please -
0:05:19 > 0:05:21I just need to know what's happening with the recipe, what are we doing?
0:05:21 > 0:05:23Well, it's just very straightforward.
0:05:23 > 0:05:26Here's my stock. I've got a little fish stock in here,
0:05:26 > 0:05:28infusing just with the ends of those herbs.
0:05:28 > 0:05:30A bit of dill, a bit of coriander, some chilli,
0:05:30 > 0:05:32star anise, garlic and ginger.
0:05:32 > 0:05:34And some lime leaves in there, as well.
0:05:34 > 0:05:36Bring that up to the boil.
0:05:36 > 0:05:37And then, basically, in this bowl,
0:05:37 > 0:05:40I'm going to put all the raw ingredients, slice them up,
0:05:40 > 0:05:42slice the salmon, put them over there
0:05:42 > 0:05:44and basically pour the hot stuff over.
0:05:44 > 0:05:46Such a lovely dish at Christmas, something like this.
0:05:46 > 0:05:49Refreshing, light and sort of brings you back to life
0:05:49 > 0:05:51after all that heavy food.
0:05:51 > 0:05:53But, really, it gets a bit much.
0:05:53 > 0:05:55- Are you a cook? - Yeah, I love my food.
0:05:55 > 0:05:57I love my wine, as well.
0:05:57 > 0:06:00But Christmas is all about, for me, closing the front door,
0:06:00 > 0:06:02being with family and eating and drinking too much.
0:06:02 > 0:06:05- Do you sing at home?- Yeah, I sing Walking In The Air solidly(!)
0:06:05 > 0:06:07LAUGHTER
0:06:07 > 0:06:10And then I sit the children down
0:06:10 > 0:06:12to watch The Snowman solidly over Christmas.
0:06:12 > 0:06:15I'm a really nice dad.
0:06:15 > 0:06:17I sing all the time without knowing.
0:06:17 > 0:06:21I really annoy the family because I am always singing, or whistling
0:06:21 > 0:06:23or humming along with stuff.
0:06:23 > 0:06:26- That's quite nice, surely. - Well, it's the season, isn't it?
0:06:26 > 0:06:27And my kids love music, as well,
0:06:27 > 0:06:29so there's always music playing in the house.
0:06:29 > 0:06:31Isn't your daughter a bit of an actress,
0:06:31 > 0:06:32and as you say, has the gene?
0:06:32 > 0:06:34Yeah, she does a lot of films,
0:06:34 > 0:06:37so she's in Canada at the moment, just finishing off a horror movie,
0:06:37 > 0:06:38and she'll be back for Christmas.
0:06:38 > 0:06:41- She's only 14?- She is, yeah. Yeah.
0:06:41 > 0:06:43- Getting her out to work already. - Yeah, yeah, exactly.
0:06:43 > 0:06:46- I'm taking 30%... - Marvellous work!
0:06:46 > 0:06:49I won't be on this show next Christmas - let me tell you.
0:06:49 > 0:06:51I'll be in the Bahamas.
0:06:51 > 0:06:53LAUGHTER
0:06:53 > 0:06:55- Fancy coming?- Yeah! - We'll do it there.
0:06:55 > 0:06:57You've just done something with Michael McIntyre.
0:06:57 > 0:06:59Tell us about Michael McIntyre.
0:06:59 > 0:07:02He's a crazy man who I keep meeting every Christmas
0:07:02 > 0:07:04in Selfridge's, in London, the department store,
0:07:04 > 0:07:06and it happens every year, for some reason.
0:07:06 > 0:07:09It's just me and him panic buying on Christmas Eve,
0:07:09 > 0:07:11and we bump into each other. And you know how loud he is.
0:07:11 > 0:07:14He goes, "Oh, my God, it's Aled Jones - Mr Christmas!"
0:07:14 > 0:07:17I'm like "Oh, keep down... Keep your voice down."
0:07:17 > 0:07:20So, actually, he invited me on his Christmas special show this year.
0:07:20 > 0:07:24It was the most uncomfortable I've been all year
0:07:24 > 0:07:25because it's the Text To All
0:07:25 > 0:07:29where he sends a text to everyone on my phone.
0:07:29 > 0:07:30He gets hold of your phone.
0:07:30 > 0:07:32- I think we might have a bit of this, actually.- Oh, great(!)
0:07:32 > 0:07:34Yeah, fantastic news, right(?!)
0:07:35 > 0:07:37- Photos - is that OK?- Oh, no.
0:07:37 > 0:07:40Oh, this is a lovely, Christmassy picture. Who's this little guy?
0:07:40 > 0:07:43- That's my dog, Cubby.- Cubby.- Yeah. - Hi, Cubs.
0:07:43 > 0:07:46- Um... - LAUGHTER
0:07:46 > 0:07:49- You're an elf. - Yeah, I like dressing up as an elf.
0:07:49 > 0:07:52OK, this is an awkward seduction technique.
0:07:52 > 0:07:54LAUGHTER
0:07:54 > 0:07:57Mrs Jones in the shower while you're getting ready.
0:07:57 > 0:07:58- AS ALED:- You'll like this, love.
0:07:58 > 0:08:01Because it's a special night for us, I've taken my socks off.
0:08:01 > 0:08:04LAUGHTER
0:08:04 > 0:08:06Happy anniversary, darling.
0:08:08 > 0:08:10LAUGHTER AND APPLAUSE
0:08:10 > 0:08:13- Yeah. - Yeah, a little bit intrusive.- Very.
0:08:13 > 0:08:15It was really...
0:08:15 > 0:08:17I don't want to give too much away, but, yeah, it's quite funny.
0:08:17 > 0:08:19It's good fun, good fun show to do.
0:08:19 > 0:08:21What he texts is pretty outrageous.
0:08:21 > 0:08:23But, unfortunately, none of my friends on my phone
0:08:23 > 0:08:26- were shocked at all... - Not even slightly.- Yeah, exactly.
0:08:26 > 0:08:29- And how are we getting along, Matt? - OK. All...- Ooh!- ..all good.
0:08:29 > 0:08:33OK. So, basically, I've just filled this bowl with all the nice stuff.
0:08:33 > 0:08:34So, there's mushrooms in there,
0:08:34 > 0:08:37there's a little bit of chopped pineapple - a bit of freshness -
0:08:37 > 0:08:39a chilli, coriander, dill,
0:08:39 > 0:08:42bit of Chinese cabbage here and spinach.
0:08:42 > 0:08:45And when the stock goes over, it's all going to just slowly...
0:08:45 > 0:08:47Just melt. Have you got noodles in there?
0:08:47 > 0:08:50- Oh, they're over there. - No, I forgot to put them in, cos...
0:08:50 > 0:08:53- Would you like me to get your noodles for you?- Let's get those in.
0:08:53 > 0:08:56Let me get you some tongs, and let's get your noodles in.
0:08:56 > 0:08:58So, it looks absolutely... It's very artfully done.
0:08:58 > 0:09:01- Well, that's me all over, to be honest.- Artful?
0:09:01 > 0:09:04Can you do it with leftover turkey?
0:09:04 > 0:09:07Yes, you can...actually!
0:09:07 > 0:09:09You're laughing, but, yeah, no, absolutely.
0:09:09 > 0:09:11It's a bit of shredded...
0:09:11 > 0:09:14As long as you've got those nice fresh ingredients, as well.
0:09:14 > 0:09:16- Yeah. Looks lovely.- And that's it.
0:09:16 > 0:09:18- That's really beautiful, Matt. - Just pour that over the top.
0:09:18 > 0:09:21Obviously this salmon's going to be really, really pink,
0:09:21 > 0:09:23but then, it's good, you can eat it like that.
0:09:23 > 0:09:25- Really pink, almost raw, but that's nice.- Yeah.
0:09:25 > 0:09:26Well, I like it like that.
0:09:26 > 0:09:29You could always stick it to the bottom of the bowl
0:09:29 > 0:09:31if you want it more cooked.
0:09:31 > 0:09:32And I guess you could also put it
0:09:32 > 0:09:34into the stock for a couple of minutes...
0:09:34 > 0:09:37Yeah, I mean, the idea being that you could serve it like that,
0:09:37 > 0:09:40give it a minute or two, and then just kind of mix it all up.
0:09:40 > 0:09:43- A little bit of fish sauce, there. - It's quite Japanese, as well.
0:09:43 > 0:09:45There's a dish. I can't remember. I went there as a kid,
0:09:45 > 0:09:47and we had...I think it's called shabu-shabu,
0:09:47 > 0:09:48where you put everything in
0:09:48 > 0:09:51and it cooks however much you want it to cook.
0:09:51 > 0:09:53- It means "shake, shake".- Does it?
0:09:53 > 0:09:57Yeah, cos you, as you take the food in the bowl, a little bit like that.
0:09:57 > 0:09:59I'm liking your moves.
0:09:59 > 0:10:01- Right.- Beautiful. - There you go, that's it.
0:10:01 > 0:10:05- So very, very simple, nice and fresh.- Lovely!- Wilted down already.
0:10:05 > 0:10:08- So, there you go. A little bit of Asian sharing.- Very good!
0:10:08 > 0:10:10You've got the job.
0:10:12 > 0:10:14- Are you getting the feeling?- Yeah.
0:10:14 > 0:10:18- Right, come on over, guys. - I've got cutlery.- Come and try this.
0:10:18 > 0:10:22I've got cutlery! This looks so good. I'm quite excited about this.
0:10:22 > 0:10:26- It smells fantastic!- You've got your spoon in your pocket!
0:10:26 > 0:10:29ALL TALK AT ONCE
0:10:29 > 0:10:31- Always keep a spoon in your back pocket.- Just in case.
0:10:31 > 0:10:35So, I suppose you've got lots of veg left over that you don't use
0:10:35 > 0:10:38on Christmas Day. You could just use broccoli and...
0:10:38 > 0:10:41Yeah, yeah, it's kind of one of those dishes that you
0:10:41 > 0:10:44could just empty your fridge.
0:10:44 > 0:10:46- Nice kick.- Absolutely lovely. - Yeah, lovely!
0:10:46 > 0:10:48It's nice and sort of hearty and wintry,
0:10:48 > 0:10:50but also fresh at the same time.
0:10:50 > 0:10:52You could have little roasted roots in the bottom of that,
0:10:52 > 0:10:55- it would be gorgeous.- It's good, isn't it?- The only thing missing
0:10:55 > 0:10:57from this dish is something to wash it down with.
0:10:57 > 0:10:59Jane, I'm guessing you have some suggestions,
0:10:59 > 0:11:01otherwise you wouldn't be here.
0:11:01 > 0:11:03I do. I have better than one wine, I have two wines
0:11:03 > 0:11:06for Christmas Kitchen. So, I have a luxury and a less one.
0:11:06 > 0:11:09So, I'm going to get you guys to taste both of them and work
0:11:09 > 0:11:10out which you prefer, which works better.
0:11:10 > 0:11:13- Shall I go and get them? - ALL: Yeah!
0:11:13 > 0:11:16While Jane sorts the wine from her special wine tree,
0:11:16 > 0:11:18it's time for our daily Christmas quiz.
0:11:18 > 0:11:20Here I set you the challenge of guessing what one of the
0:11:20 > 0:11:24nation's favourite chefs is going on about just by listening to them.
0:11:24 > 0:11:27It's like an audio version of charades.
0:11:27 > 0:11:30Today, it's the turn of food wizard Heston Blumenthal,
0:11:30 > 0:11:32but what is he describing?
0:11:32 > 0:11:35I don't care if that's an aphrodisiac or not,
0:11:35 > 0:11:37it tastes fantastic.
0:11:37 > 0:11:39Aphrodisiac?
0:11:39 > 0:11:42- What could that be? - "I don't care, it tastes fantastic."
0:11:42 > 0:11:47- A snail.- Yeah.- He's been there, done that.- I think it's offal.- Do you?
0:11:47 > 0:11:49Get you, Theo Randall!
0:11:49 > 0:11:53Next on the menu, reindeer kidney.
0:11:58 > 0:12:01SHE SPEAKS OWN LANGUAGE
0:12:01 > 0:12:02Ohhh...!
0:12:04 > 0:12:07I don't care if that's an aphrodisiac or not,
0:12:07 > 0:12:10it tastes fantastic.
0:12:10 > 0:12:12- How did you know that?- Um...
0:12:12 > 0:12:16How could that ever be an aphrodisiac?
0:12:16 > 0:12:19There's actually a book called Venus In The Kitchen by
0:12:19 > 0:12:21a guy called Norman Douglas, who's a brilliant cookery writer.
0:12:21 > 0:12:26- Written in the '50s. And most of the recipes are all about offal.- Really?
0:12:26 > 0:12:28- Yeah.- But if you eat reindeer, who's going to deliver all the presents?
0:12:28 > 0:12:33True, exactly. And on that note, look what he's done to your snowman.
0:12:35 > 0:12:36Yeah?
0:12:39 > 0:12:41This has got to be milk.
0:12:41 > 0:12:43It's good! It's very good.
0:12:43 > 0:12:44LAUGHTER
0:12:44 > 0:12:47I don't know what he was eating there, it looked disgusting.
0:12:47 > 0:12:49Get over it. Anyway, now, it's wine time.
0:12:49 > 0:12:51Jane, you've been out to find two wines
0:12:51 > 0:12:53that complement Matt's beautiful dish.
0:12:53 > 0:12:55One that's reasonably priced
0:12:55 > 0:12:57and one that a bit more of a treat for this time of year.
0:12:57 > 0:12:59So, one that's luxury and one that's less.
0:12:59 > 0:13:02So, two delicious wines, but slightly different budgets,
0:13:02 > 0:13:05because, at this time of year, people have different budgets.
0:13:05 > 0:13:08I'd like you to try both of them.
0:13:08 > 0:13:11I'm going to play little game in working out which one you
0:13:11 > 0:13:15think is the luxury one and which ones you think is the less one.
0:13:15 > 0:13:18- So, dive in, guys. - Which one shall we start with?
0:13:18 > 0:13:21Either one, the robin or the Santa. I don't mind.
0:13:21 > 0:13:22We'll start with the robin.
0:13:22 > 0:13:26Jane, I know you don't have wine, because you don't drink, but we've
0:13:26 > 0:13:31got a brilliant mocktail coming up later on, so if that's OK, great.
0:13:31 > 0:13:34- So dive in.- That's so fresh, like, crispy.
0:13:34 > 0:13:38So, the first one that we've got,
0:13:38 > 0:13:43so the robin one is a Riesling from Australia.
0:13:43 > 0:13:45Often people think Riesling is always a sweet wine,
0:13:45 > 0:13:48but it's often not. An Australian Riesling
0:13:48 > 0:13:50is super crisp and zingy fresh.
0:13:50 > 0:13:53It goes with all the ginger and all the herbs in your brilliant broth.
0:13:53 > 0:13:55It's fantastic.
0:13:55 > 0:13:59And so the one on the left, the Santa one, this is from Austria.
0:13:59 > 0:14:00Austria's flagship white grape.
0:14:00 > 0:14:02It's called Gruner Veltliner,
0:14:02 > 0:14:04which we called GV for short cos it's much easier.
0:14:04 > 0:14:07And this also goes really well with your broth, but it's a kind
0:14:07 > 0:14:11of richer texture, slightly broader on the palate, a bit heavier.
0:14:11 > 0:14:15It goes with the mushrooms and the rich flavours of the broth.
0:14:15 > 0:14:17It's quite sharp, but this is a very...
0:14:17 > 0:14:20It's fresh because Austria is a pretty cool climate
0:14:20 > 0:14:23when it comes to wine, so you get that zingy freshness, as well.
0:14:23 > 0:14:25If you look at the colour of it,
0:14:25 > 0:14:28there's much more colour in the Austrian one. It's much yellower.
0:14:28 > 0:14:31Hands up if you think the robin wine, the one from Australia,
0:14:31 > 0:14:33is more expensive.
0:14:35 > 0:14:37- ALL: Oooh! - Look at you guys!
0:14:37 > 0:14:40Gold stars for all of you because you're all completely right.
0:14:40 > 0:14:45So, the Australian one is the less one, the cheaper one.
0:14:45 > 0:14:49So, this is the Aldi Exquisite Collection Australian Riesling.
0:14:49 > 0:14:52So, it comes from the Clare Valley in South Australia, which,
0:14:52 > 0:14:56which is the hub of Riesling, and they make these super crisp,
0:14:56 > 0:14:57super fresh wines.
0:14:57 > 0:15:00And it's an absolute bargain. It's £6.99.
0:15:00 > 0:15:02So fresh, so zingy.
0:15:02 > 0:15:05You could have it an aperitif at Christmas time, with all these Asian
0:15:05 > 0:15:08flavours. Just beautiful, beautiful clean, crisp wine.
0:15:08 > 0:15:13And quite low in alcohol, as well - 11.5%, by wine standards.
0:15:13 > 0:15:16It doesn't sound very low in alcohol!
0:15:16 > 0:15:21I'll ramp it up to the Austrian one, which is our luxury one.
0:15:21 > 0:15:24So, this is 17.99 from Waitrose,
0:15:24 > 0:15:27and it's the Brundlmayer Gruner Veltliner
0:15:27 > 0:15:30and again, it's very, very classic.
0:15:30 > 0:15:34- So, worth the extra money? - I think so.
0:15:34 > 0:15:37When you taste it, it's a lovely aftertaste, it's really full.
0:15:37 > 0:15:40- You really feel it's a nice glass of wine.- It's interesting.
0:15:40 > 0:15:42It peps up the palate, doesn't it? It's so fresh.
0:15:42 > 0:15:46- I'd like a bag on the way out. - LAUGHTER
0:15:46 > 0:15:48Right, coming up, Bake Off star Jane Beedle
0:15:48 > 0:15:50will be baking a beautiful gift.
0:15:50 > 0:15:53- What are you going to do for us, Jane?- I'm going to be making biscotti.
0:15:53 > 0:15:57You can make them well ahead of time, so, you know,
0:15:57 > 0:15:58it's so busy at Christmas.
0:15:58 > 0:16:00Package them up and they'll still be brilliant.
0:16:00 > 0:16:05Are these what they also call cantucci, that you dip in the wine?
0:16:05 > 0:16:07It's pretty much the same thing.
0:16:07 > 0:16:10There's usually different types of nuts, in cantucinni,
0:16:10 > 0:16:12they put honey in there.
0:16:12 > 0:16:15- Chestnut honey, which gives it that lovely flavour.- Chestnut honey!
0:16:15 > 0:16:16Delicious!
0:16:16 > 0:16:18Matt and I are going to go head-to-head in
0:16:18 > 0:16:21a cook-off. A bit of festive friendly competition
0:16:21 > 0:16:24we've called Yule Decide.
0:16:24 > 0:16:27- GROANING - You like that?- Telly gold.
0:16:27 > 0:16:30And, today, we're going to prove who has the best cranberry recipe.
0:16:30 > 0:16:33But first, let's have our daily visit to the Hairy Bikers,
0:16:33 > 0:16:35who are working their way through the 12 days of Christmas.
0:16:35 > 0:16:38And today, they're cooking French hens three ways.
0:16:43 > 0:16:47We're going to start taking the legs and thighs off.
0:16:47 > 0:16:52You can see where it falls away, look. Then what you do...
0:16:52 > 0:16:55you turn it over with your thumbs and you press and you pop
0:16:55 > 0:16:59out those five joints.
0:16:59 > 0:17:03And then what we do is make a small incision there to cut
0:17:03 > 0:17:04through the tendon.
0:17:06 > 0:17:10I'm not a professional butcher, but I just love doing it.
0:17:10 > 0:17:13And I'm going to show you how to butcher vegetables.
0:17:13 > 0:17:16I'm not a professional butcher, I just love it.
0:17:16 > 0:17:22Let's start with carrots. You make a chop there and off it pops.
0:17:22 > 0:17:27Cut it there, cuts it there, and you find that you have a carrot!
0:17:27 > 0:17:30- Can be a tricky job, can't it, Kingy?- What, peeling carrots?
0:17:30 > 0:17:32THEY LAUGH
0:17:32 > 0:17:34While Dave struggles with the veggies, I'm removing the
0:17:34 > 0:17:38breast and cutting away the drumstick from the thigh.
0:17:38 > 0:17:42See that? That is said thigh bone.
0:17:42 > 0:17:45So, what we do, take a knife - a good thing for cutting with -
0:17:45 > 0:17:52and just pull the flesh away from the bone, like that,
0:17:52 > 0:17:55until you get to a point where you can put your knife underneath the
0:17:55 > 0:17:59bone. Just cut up towards the bone nice and gently,
0:17:59 > 0:18:01you don't have to be tough with it at all.
0:18:01 > 0:18:05One boned thigh. How simple is that? Come on. Just give it a go.
0:18:05 > 0:18:07Give it a go.
0:18:07 > 0:18:08That was brilliant!
0:18:08 > 0:18:11So, we have the drumstick that's going into the soup.
0:18:11 > 0:18:13The carcass that's going into the soup,
0:18:13 > 0:18:17the lovely thigh, two lovely breasts.
0:18:17 > 0:18:19What an iconic place to cook!
0:18:19 > 0:18:22The Tyne Bridge, the mighty Tyne. It's nice to be home.
0:18:22 > 0:18:27- Why don't Geordies wear overcoats? - Dunno. I dunno.
0:18:27 > 0:18:31- Mind, there are a few satsumas wandering around the town on a Friday night.- Oh!
0:18:31 > 0:18:35You know them tanning shops, all the girls in false tan an' that?
0:18:35 > 0:18:38They're like Day-Glo jackets. You think, no, no, that's a tan!
0:18:38 > 0:18:43But enough about the locals, let's get on with this great winter soup.
0:18:43 > 0:18:49Right, put the carcass in, the wings in and the drumsticks in, as well.
0:18:49 > 0:18:53Leek goes in. Couple of sticks of celery. And don't forget the leaves.
0:18:55 > 0:19:00Whilst Kingy's work is cosmetic and beautiful, mine can be
0:19:00 > 0:19:04a bit of a hatchet job because I'm in it for flavour not for beauty.
0:19:04 > 0:19:06Ya-ha!
0:19:06 > 0:19:08Bung that in.
0:19:08 > 0:19:11Just put some peppercorns in, just whole peppercorns.
0:19:11 > 0:19:13And I'm going to make a little bouquet garni.
0:19:13 > 0:19:16Just three or four bay leaves, a bunch of thyme.
0:19:16 > 0:19:18Put the string on there like so.
0:19:18 > 0:19:21It's like a little Christmas present full of flavour.
0:19:21 > 0:19:23That's it. Just bring to the boil,
0:19:23 > 0:19:25let it simmer for at least two hours,
0:19:25 > 0:19:27preferably all day, really.
0:19:27 > 0:19:30There's going to be pints and pints of lovely chicken noodle soup!
0:19:30 > 0:19:32So whilst the chicken soup is on the go,
0:19:32 > 0:19:35it's time to get on with the stuffed chicken thighs.
0:19:35 > 0:19:38This stuffing is a classic lemon and parsley.
0:19:38 > 0:19:40Lots of zesty flavours, herbs,
0:19:40 > 0:19:43breadcrumbs and all held together with an egg yolk.
0:19:43 > 0:19:46And that's it. So, it's over to you, Kingy.
0:19:46 > 0:19:48Oh, that's going to be great, man.
0:19:48 > 0:19:50Look at all those lovely flavours coming together.
0:19:50 > 0:19:54It's making me mouth water just thinking about it.
0:19:54 > 0:19:57Now the citrus-crusted chicken breasts.
0:19:57 > 0:19:59To start off, I'm going to melt down some lardon.
0:19:59 > 0:20:02And I want to sear the chicken breasts,
0:20:02 > 0:20:05but I'm doing that in the bacon fat. It's super juicy.
0:20:06 > 0:20:09Oooh, look at you and your posh lardons!
0:20:09 > 0:20:11You can't beat a lardon for flavour, Kingy.
0:20:11 > 0:20:13Whilst the lardons are sizzling away,
0:20:13 > 0:20:16I'm going to get on with the citrus rub for the chicken breasts.
0:20:16 > 0:20:20I'm combining lots of fruity flavours with a little bit of thyme
0:20:20 > 0:20:22and garlic and seasoning to taste.
0:20:22 > 0:20:23Now that the paste is ready,
0:20:23 > 0:20:25it's time to sear the chicken for a few minutes.
0:20:25 > 0:20:29I only want it colouring, I don't want it frying through,
0:20:29 > 0:20:31I don't want to get tough.
0:20:31 > 0:20:34Put this on here, ready for the oven.
0:20:34 > 0:20:37I sincerely wish you could smell these.
0:20:37 > 0:20:39- Abso-blooming-lutely!- Aw!
0:20:39 > 0:20:44Just a teaspoonful of this paste, spread onto the chicken breasts.
0:20:45 > 0:20:49We're not forgetting we've got that lovely bacon fat, lardon,
0:20:49 > 0:20:51we'll baste the chicken with that.
0:20:51 > 0:20:55We'll get, in the bottom of this dish, the most wonderful kind of
0:20:55 > 0:20:56drizzly juices.
0:20:56 > 0:21:00Then place it in the oven for around 20 minutes.
0:21:01 > 0:21:04Here we go. Forsooths!
0:21:04 > 0:21:05Madam.
0:21:07 > 0:21:10- Lovely, thank you. - You're very welcome.
0:21:10 > 0:21:13Bon appetit, all, I hope you like it.
0:21:13 > 0:21:17# Every day is Christmas... #
0:21:19 > 0:21:20What do you think?
0:21:20 > 0:21:23- I think it's very nice, very tasty. - I'm enjoying it, it's lovely.
0:21:23 > 0:21:24The best soup I've ever heard.
0:21:24 > 0:21:26Right, time for the mains.
0:21:26 > 0:21:29POP! CHEERING
0:21:29 > 0:21:32Here we go. The other two dishes.
0:21:32 > 0:21:37# Every day is Christmas...
0:21:37 > 0:21:40# With you. #
0:21:40 > 0:21:45- Have you tasted that breast? - That is a lovely breast.- Isn't it?
0:21:45 > 0:21:48- What do you think, Lucy? - I think it's great, you can taste the difference.
0:21:48 > 0:21:51I'm a fan of Nando's, but you've done a good job.
0:21:51 > 0:21:53- Thank you very much. - LAUGHTER
0:22:00 > 0:22:01Thanks for that, guys.
0:22:01 > 0:22:03Time to bring an international flavour to the kitchen.
0:22:03 > 0:22:05Theo, what are we doing today?
0:22:05 > 0:22:07How are you going to bring your Italian-inspired dish to us?
0:22:07 > 0:22:11I've got a very English bird here, a partridge.
0:22:11 > 0:22:12There's two types of partridges.
0:22:12 > 0:22:15The red-legged partridge and the grey partridge.
0:22:15 > 0:22:19Grey partridge is probably the more superior bird, it has more flavour.
0:22:19 > 0:22:21- Have you got red?- I've got the red!
0:22:21 > 0:22:26- Exactly. So, I've got the red, red-legged partridge.- Right.
0:22:26 > 0:22:28I'm going to put a bit of thyme in there,
0:22:28 > 0:22:30- just to give it a nice flavour.- OK.
0:22:30 > 0:22:33- I'm going to wrap it in pancetta. - What can I get on with?
0:22:33 > 0:22:36You can peel that carrot and we'll make a little soffritto
0:22:36 > 0:22:38with celery, carrot and onion.
0:22:38 > 0:22:41Do they eat a lot of game in Italy?
0:22:41 > 0:22:42They eat loads because they can shoot...
0:22:42 > 0:22:46There's a rule in Italy, if you have a gun, you can shoot on anyone's
0:22:46 > 0:22:49land, you're not trespassing so you can shoot whatever you want.
0:22:49 > 0:22:53- It's not poaching?- It's not poaching at all, no.- Ah!
0:22:53 > 0:22:57- Is that right?- If you've got a gun licence, you can do what you want.
0:22:57 > 0:23:00So, basically, just tie this up.
0:23:00 > 0:23:03We put string around the bottom of the bird and then go over to
0:23:03 > 0:23:08the breast under the legs like so and then bring them together,
0:23:08 > 0:23:11make it nice and tight. Then tie that up.
0:23:11 > 0:23:14We seal this off in the pan with some butter.
0:23:14 > 0:23:18We're going to cook it with some Savoy cabbage, some chestnuts,
0:23:18 > 0:23:23pancetta and, obviously, those vegetables you're about to cook.
0:23:23 > 0:23:24In goes the butter.
0:23:24 > 0:23:26It sounds quintessentially British.
0:23:26 > 0:23:28It is sort of British,
0:23:28 > 0:23:32it's just got an Italian sort of feel to it with the pancetta.
0:23:32 > 0:23:34What do you do for Christmas?
0:23:34 > 0:23:37For me, Christmas, the restaurant's open until Christmas Eve.
0:23:37 > 0:23:39We close for a few days after that.
0:23:39 > 0:23:43But, for me, it's kind of relaxing on Christmas Day.
0:23:43 > 0:23:46But on Boxing Day, we have my family and my wife's family over
0:23:46 > 0:23:50- so it's actually a bit of a catering...- Nightmare.- ..task.- Yeah.
0:23:50 > 0:23:55The 27th is spent cleaning up so, yeah, it's always fun though.
0:23:55 > 0:23:59That goes in the oven. Oven about 180 degrees.
0:23:59 > 0:24:04I'm going to put some port in there to let it all cook together,
0:24:04 > 0:24:06It'll cook about ten minutes.
0:24:06 > 0:24:09In this pan, we're going to put some olive oil.
0:24:09 > 0:24:15We'll do a little bit of pancetta and the onion and celery,
0:24:15 > 0:24:17just to give it that nice flavour.
0:24:17 > 0:24:21It's important to get lots of flavour into the Savoy cabbage.
0:24:21 > 0:24:25We're going to add some chestnuts, as well. Beautifully chopped!
0:24:25 > 0:24:28- Thank you. - You should do that for a living.
0:24:28 > 0:24:29I should work in a kitchen!
0:24:29 > 0:24:32I have been trying to get out of one for 20 years.
0:24:32 > 0:24:36- Stop, stop, that's plenty. - Is that enough?- Yes. There it goes.
0:24:36 > 0:24:40- Pancetta, celery.- Do you not want more carrots?- No, it's perfect.
0:24:40 > 0:24:43- OK.- Then we're going to get some chestnuts.
0:24:43 > 0:24:45We'll just chop the chestnuts up.
0:24:47 > 0:24:48Give my hands a quick wash.
0:24:48 > 0:24:51Are those fresh chestnuts or those vacuumed...?
0:24:51 > 0:24:54They're the simple easy vacuum-packed ones.
0:24:54 > 0:24:56But with fresh chestnuts, I've got a good tip,
0:24:56 > 0:24:59cut them in half when they're raw and then
0:24:59 > 0:25:02just boil them in boiling water for about ten minutes.
0:25:02 > 0:25:06Then get a teaspoon and just pick out the chestnut and it's
0:25:06 > 0:25:08amazing, the flavour is really really sweet.
0:25:08 > 0:25:12- Is it worth doing that? - Definitely, that's worth doing.
0:25:12 > 0:25:15It's much better and also they're cheaper, as well.
0:25:15 > 0:25:18And this time of year, you should definitely be using fresh products.
0:25:18 > 0:25:20So, a little bit of garlic in there, as well.
0:25:20 > 0:25:23Do you want me to sort those chestnuts out?
0:25:23 > 0:25:25- OK. I can do those.- You all right?
0:25:25 > 0:25:27I'm just going to chop them up.
0:25:27 > 0:25:29That's that and then we're going to add
0:25:29 > 0:25:34a bit of chicken stock to the Savoy cabbage when we add it.
0:25:34 > 0:25:35A lovely smoky flavour.
0:25:35 > 0:25:39Is this the kind of thing you're doing in the restaurant at
0:25:39 > 0:25:40the moment, Theo?
0:25:40 > 0:25:42Yes, we do something like this.
0:25:42 > 0:25:45We do use grey partridge with this kind of thing and
0:25:45 > 0:25:49chestnuts. A bit of seasoning.
0:25:49 > 0:25:52Then I'm going to get some port and add the port to the partridge
0:25:52 > 0:25:58- halfway through. It just sort of steams it.- OK.
0:25:58 > 0:26:01- You make this amazing sauce with it. - That's quite decadent.- That's it in.
0:26:01 > 0:26:04Is that the only sauce that's going, the port and the juices?
0:26:04 > 0:26:07That's all you need. It's got so much flavour.
0:26:07 > 0:26:10I've got one here which has been cooking.
0:26:10 > 0:26:13- You can see that lovely sauce there.- Right.
0:26:13 > 0:26:15Take this off and put this on the side.
0:26:15 > 0:26:19Add a bit of stock to the Savoy cabbage.
0:26:19 > 0:26:21That cooks down.
0:26:21 > 0:26:24You end up with it sort of caramelised.
0:26:24 > 0:26:26- You cook that for about ten minutes.- OK.
0:26:26 > 0:26:30So all of the sweetness from the carrots and Savoy cabbage
0:26:30 > 0:26:32comes out.
0:26:32 > 0:26:36That pancetta sort of seasons it and you're left with this...
0:26:36 > 0:26:38- How long did you keep that on for? - About ten minutes.- OK.
0:26:38 > 0:26:42- OK, let's get this bird out. Warm the sauce up.- Nice.
0:26:42 > 0:26:46Take the bird out and then we're going to cut the string off.
0:26:46 > 0:26:49Don't forget to cut the string off.
0:26:49 > 0:26:50Theo, if it's a smaller bird,
0:26:50 > 0:26:52does that mean you don't have to rest it for quite so long?
0:26:52 > 0:26:56- Yes, that's true. Then just cut down...- How long would you...?
0:26:56 > 0:27:00- I'd let that rest for probably five minutes.- OK.
0:27:00 > 0:27:04Then just cut through the carcass.
0:27:04 > 0:27:06Would that do two people?
0:27:06 > 0:27:09This would do one I'd say.
0:27:09 > 0:27:12You could... I would just do one bird per person.
0:27:12 > 0:27:16The nice thing about it is you've this amazing taste.
0:27:16 > 0:27:19You can actually make a nice stock with the carcass,
0:27:19 > 0:27:22which would be brilliant to use for a risotto.
0:27:22 > 0:27:28- It's one of my favourite game birds. - Yeah. They're quite reasonable.
0:27:28 > 0:27:34So, that's got a nice syrupyness to that Savoy cabbage.
0:27:34 > 0:27:38And then, pop that on the middle of the plate.
0:27:38 > 0:27:44We're just going to get our lovely partridge.
0:27:44 > 0:27:47Theo, if you come round to mine to cook for Christmas morning,
0:27:47 > 0:27:50I'll come round to yours Boxing Day and sing some carols.
0:27:50 > 0:27:52LAUGHTER
0:27:52 > 0:27:54No, thanks.
0:27:54 > 0:27:55Is that a threat?
0:27:55 > 0:27:58It sounded vaguely sinister, didn't it?
0:28:00 > 0:28:03- It looks so good.- Did you ever go round the doors carol singing?
0:28:03 > 0:28:05No, of course I haven't.
0:28:05 > 0:28:06You should do!
0:28:06 > 0:28:08You should do.
0:28:08 > 0:28:11- Collection box.- Good idea, actually!
0:28:11 > 0:28:13Or send your daughter.
0:28:13 > 0:28:17Do you leave it slightly pink like you would duck?
0:28:17 > 0:28:21Yes, absolutely, it should be nice and pink and juicy.
0:28:21 > 0:28:23If you overcook game, it loses its flavour.
0:28:23 > 0:28:27A little bit of butter in there just to sweeten it up.
0:28:27 > 0:28:30Then just move it around the pan because you've got all those
0:28:30 > 0:28:35lovely bits from the roast tray and the roasting pancetta in there.
0:28:35 > 0:28:40Move that around. Just pour this beautiful porty sauce on top.
0:28:40 > 0:28:44There you have delicious roasted red-legged partridge,
0:28:44 > 0:28:49- with pancetta, Savoy cabbage and chestnuts.- Beautiful.
0:28:49 > 0:28:53- I don't know if you can hear the noises!- We're squinting.
0:28:53 > 0:28:54I'm doing a dance.
0:28:55 > 0:28:58And magical music over the top of that, as well.
0:29:00 > 0:29:03OK, everybody, let's go try, an Italian roasted Christmas.
0:29:05 > 0:29:07- Oh, my word, Theo, that looks so beautiful.- Tuck in.
0:29:07 > 0:29:09Look at the gloss on that sauce.
0:29:09 > 0:29:11We might need a knife, actually.
0:29:11 > 0:29:13I was going to say we might need a few...
0:29:13 > 0:29:16- Thank you very much.- Let me cut you some little slivers.- Well done.
0:29:16 > 0:29:17Thank you, Dad.
0:29:17 > 0:29:19Is it easy to get hold of partridge?
0:29:19 > 0:29:22Red-legged partridge you can get pretty much anywhere,
0:29:22 > 0:29:23in the supermarket.
0:29:23 > 0:29:28- OK.- Grey partridge is a bit harder to get, I think.
0:29:28 > 0:29:30Everyone's going for the same bit!
0:29:30 > 0:29:32You're going to have the wing, aren't you?
0:29:32 > 0:29:34- This is right up my street.- Me, too.
0:29:34 > 0:29:36All the flavours that I really like.
0:29:36 > 0:29:38- I can't get in there.- Yeah, wait, wait.- Hurry up.
0:29:38 > 0:29:41Tell you what, you've got to fight with this one,
0:29:41 > 0:29:42she's elbows and everything.
0:29:42 > 0:29:45- Beautiful. This is so good.- Blimey!
0:29:45 > 0:29:47It's a bit tussly round here.
0:29:47 > 0:29:49- Really delicious. - I've just found the shot.
0:29:49 > 0:29:50LAUGHTER
0:29:50 > 0:29:53- On my new tooth. - It's real!- That's nice.
0:29:53 > 0:29:56It looks like there's not going to be many leftovers from Theo's dish,
0:29:56 > 0:29:59but Tom Kerridge has got a great idea to use up any leftover
0:29:59 > 0:30:00mincemeat you might have,
0:30:00 > 0:30:03- a spiced orange cake with mincemeat ice cream.- Ooh!
0:30:09 > 0:30:11Wait till you see what I've got in store
0:30:11 > 0:30:13for your stodgy Christmas pudding.
0:30:13 > 0:30:16I'm going to show you an amazing Christmas cake
0:30:16 > 0:30:19that encapsulates everything that's lovely about this time of year -
0:30:19 > 0:30:21oranges and spices.
0:30:21 > 0:30:24And the best thing about it is, it's very easy to do.
0:30:29 > 0:30:31First things first, three oranges.
0:30:31 > 0:30:35Going to stick them into a saucepan as they are,
0:30:35 > 0:30:37cover it with water.
0:30:37 > 0:30:40These oranges are just going to sit on this simmering heat
0:30:40 > 0:30:42and cook for about an hour and a half to two hours,
0:30:42 > 0:30:45until even the outsides go lovely and soft,
0:30:45 > 0:30:47and the middles have all broken down.
0:30:49 > 0:30:53By doing this, I'm removing any bitterness from the skin
0:30:53 > 0:30:55so I can use the whole of the fruit in my cake.
0:30:56 > 0:30:59Once cooked down, set these aside to cool,
0:30:59 > 0:31:02and weigh out the rest of the cake ingredients.
0:31:03 > 0:31:08300g of ground almonds adds a lovely, nutty hint to the cake.
0:31:08 > 0:31:13Then 300g of caster sugar, two teaspoons of baking powder,
0:31:13 > 0:31:15and in with some Christmassy flavours -
0:31:15 > 0:31:19a nice, big heaped teaspoon each of ground ginger and cinnamon.
0:31:19 > 0:31:23This is a million times easier than doing Christmas pudding.
0:31:23 > 0:31:24You could do this on the morning.
0:31:24 > 0:31:27Christmas pudding takes quite a while to do.
0:31:27 > 0:31:30It's a massive amount of effort, and I love it,
0:31:30 > 0:31:34but if the other half doesn't, it's a bit of a waste of time.
0:31:36 > 0:31:41Once the oranges have cooled, remove any pips, then whizz them up.
0:31:41 > 0:31:43400g of this delicious orangey puree
0:31:43 > 0:31:47will provide amazing moisture to my cake mix.
0:31:47 > 0:31:51Then simply bung it all in the processor and give it a good mix.
0:31:51 > 0:31:54# I don't care what the neighbours say
0:31:54 > 0:31:56# Christmas time is here... #
0:31:57 > 0:32:00Seven eggs complete this butterless batter,
0:32:00 > 0:32:02and it's ready for the lined baking tin.
0:32:04 > 0:32:08Cook it in a medium oven, about 160 degrees centigrade,
0:32:08 > 0:32:12and bake it for about an hour, hour and 20 minutes.
0:32:12 > 0:32:14That is going to be proper lush.
0:32:14 > 0:32:17# I wish it was Christmas today
0:32:17 > 0:32:20# I wish it was Christmas today, oh-oh
0:32:20 > 0:32:23# Wish it was, which it was... #
0:32:23 > 0:32:25To go with my orange cake,
0:32:25 > 0:32:27I have a tub of the best vanilla ice cream
0:32:27 > 0:32:31that you can get your hands on, and a Christmas pudding.
0:32:31 > 0:32:33Any Christmas pudding will do.
0:32:33 > 0:32:34Just crumble it into a bowl
0:32:34 > 0:32:38and scoop out the softened ice cream on top.
0:32:38 > 0:32:40You need to work quite quickly
0:32:40 > 0:32:43so that the ice cream doesn't melt all the way through.
0:32:43 > 0:32:49This ends up tasting like the most luxurious, fruity ice cream.
0:32:49 > 0:32:52And for everybody who says they don't like Christmas pudding,
0:32:52 > 0:32:54they haven't tried this yet.
0:32:57 > 0:32:59Look at that, it's amazing.
0:32:59 > 0:33:02Then back into the freezer to set up.
0:33:02 > 0:33:05Make sure the ice cream stays semi-frozen,
0:33:05 > 0:33:09and put it straight back in the freezer once it's mixed together.
0:33:11 > 0:33:15That looks like the best orange cake ever in the world, ever.
0:33:15 > 0:33:18Freshly-baked biscuit and orange smell.
0:33:18 > 0:33:19Rock and roll.
0:33:19 > 0:33:23It's proper Christmassy, served with a tangy plum sauce.
0:33:23 > 0:33:26Then, finally, the Christmas pudding ice cream.
0:33:27 > 0:33:30That is three of the best Christmas flavours ever,
0:33:30 > 0:33:33all come together to make one festive dessert.
0:33:33 > 0:33:35Perfect for Christmas Day.
0:33:47 > 0:33:49Still to come, Jane Parkinson will be getting us
0:33:49 > 0:33:51in the Christmas spirit with her choctails.
0:33:51 > 0:33:54- Yep, chocolate cocktails. - Delicious!
0:33:54 > 0:33:56And showing us how to make the perfect Christmas gift
0:33:56 > 0:33:59is one of this year's Bake Off finalists, Jane Beedle,
0:33:59 > 0:34:02with her version of almond and cranberry biscotti.
0:34:02 > 0:34:05And we're paying a visit to Mary Berry, back in time 20 years,
0:34:05 > 0:34:07in fact, to enjoy Mary's recipe
0:34:07 > 0:34:09for a salmon dish that will feed a crowd.
0:34:09 > 0:34:11And, this time of year, the supermarkets are full
0:34:11 > 0:34:15of seasonal foodie gifts, so my gift to you...is this.
0:34:15 > 0:34:18Oh, it's my turn today? I'm getting a gift? Fantastic.
0:34:18 > 0:34:20- It is your turn.- Very exciting. - Right, ready?
0:34:21 > 0:34:23# Ta-da! #
0:34:23 > 0:34:24# Ta-da-da-da! #
0:34:24 > 0:34:26- It's an alien!- It's a panettone! - It's a panettone!
0:34:26 > 0:34:29- You don't like panettone? - I do like panettone.
0:34:29 > 0:34:32- What are you playing at?- Sometimes it can get a little bit dry,
0:34:32 > 0:34:34- it can be a little bit...- Do you like panettone?- Love it.- Do you?
0:34:34 > 0:34:37- Do you like panettone? - Oh, yeah.- Yes.- Everyone.
0:34:37 > 0:34:38Don't need to be so aggressive!
0:34:38 > 0:34:40I've done something delicious with the panettone.
0:34:40 > 0:34:42I'm going to make a panettone...
0:34:42 > 0:34:44- You pull the box. - If you can get it out of the box!
0:34:44 > 0:34:46I'm going to make a panettone bread-and-butter pudding,
0:34:46 > 0:34:49- and we're going to use blackberries in it.- Right.- Which is...
0:34:49 > 0:34:51- It's a funny-looking panettone. - It's a very...
0:34:51 > 0:34:54- I think it's because it's really posh.- Oh, right, OK.
0:34:54 > 0:34:57We're not used to seeing such posh panettone!
0:34:57 > 0:34:59Have you seen one of these? Something like this?
0:34:59 > 0:35:00Can't even get it out.
0:35:00 > 0:35:02- That's the sort of sweetened one, isn't it?- Is it?
0:35:02 > 0:35:05It's what they call a margarita, which has got the fruit on top.
0:35:05 > 0:35:08- That's my middle name.- And it hasn't got sugar on top.- Is it?
0:35:08 > 0:35:11- That's my middle name, Marguerite. - Well, there you go.- All right.
0:35:11 > 0:35:13I thought you were going to say "Panettone"!
0:35:13 > 0:35:14- LAUGHTER - I can't get this off!
0:35:14 > 0:35:18Here you are, could you do away with that? That would be great.
0:35:19 > 0:35:21Right, so, what are you doing?
0:35:21 > 0:35:23I am making a panattone bread-and-butter pudding,
0:35:23 > 0:35:25- but with blackberries.- OK. - And it's something...
0:35:25 > 0:35:28I've got a really lovely pastry chef that I work with at the pub,
0:35:28 > 0:35:30- called Jade...- Can I have a bit? - ..who's so sweet.
0:35:30 > 0:35:33And she and I just do lovely things together.
0:35:33 > 0:35:35This is one of the things that we came up with,
0:35:35 > 0:35:37with a giant panettone that somebody gave us.
0:35:37 > 0:35:39It's a great thing to do, cos they're so massive...
0:35:39 > 0:35:42- It's really good.- ..and you never know what to do with the rest.
0:35:42 > 0:35:43- All right! - LAUGHTER
0:35:43 > 0:35:45You could just eat it with a nice cup of tea.
0:35:45 > 0:35:46You could have it with a nice cup of tea,
0:35:46 > 0:35:48but when it gets dry and you don't know what to do with it,
0:35:48 > 0:35:51this is a really good idea. So you just butter it up.
0:35:51 > 0:35:54- Do you want me to do something? - Do I want you to do something?
0:35:54 > 0:35:56- No, that's all right, thanks. - THEY LAUGH
0:35:56 > 0:35:58No, actually... No, I'm fine.
0:35:58 > 0:36:00This butter's nice and soft, we're good to go.
0:36:00 > 0:36:02Just going to get the bread all buttered up. Well, the panettone.
0:36:02 > 0:36:04Obviously, if you don't have panettone,
0:36:04 > 0:36:07- you can just do this with normal bread.- Just take this away.
0:36:07 > 0:36:10You know, baking is quite a new thing to me, Jane, actually.
0:36:10 > 0:36:12In the last few years, I started baking.
0:36:12 > 0:36:16It was kind of the last bit of cooking that I got really into.
0:36:16 > 0:36:20I think people get a bit intimidated by it. Slightly scared of it.
0:36:20 > 0:36:22I think they do, because you can have failures,
0:36:22 > 0:36:24and we all have failures,
0:36:24 > 0:36:27or witnessed most of us having one in the tent.
0:36:27 > 0:36:29And it's some sort of... It's science.
0:36:29 > 0:36:31You've got to get the balance right.
0:36:31 > 0:36:33You can't just throw in a load of flour or throw in...
0:36:33 > 0:36:35You've got to get the right proportions,
0:36:35 > 0:36:38and I think people are a bit intimidated by it.
0:36:38 > 0:36:41But it's great fun and when it does work...
0:36:41 > 0:36:43you know, it makes everybody happy.
0:36:43 > 0:36:46And I suppose if you realise that the disaster isn't the end of
0:36:46 > 0:36:48- the world, then that's what you learn from?- Yes, absolutely.
0:36:48 > 0:36:50- It's just food. - And you can usually...
0:36:50 > 0:36:53usually get a bit of something and not waste it all.
0:36:53 > 0:36:55I made something... I'm blaming the tin.
0:36:55 > 0:36:59I made something the other day and I was playing around with the recipe,
0:36:59 > 0:37:02and dashed out of the door,
0:37:02 > 0:37:04having taken it out of the oven a little bit too soon.
0:37:04 > 0:37:07When I came home, it had all sunk in the middle.
0:37:07 > 0:37:10But it was full of almonds and cherries and orange.
0:37:10 > 0:37:12So you just get on and eat it?
0:37:12 > 0:37:15So we took the middle bit out that sunk and was a bit gunky,
0:37:15 > 0:37:17and we just picked off all the good bits,
0:37:17 > 0:37:19cos it also had a bit of a drizzle on it.
0:37:19 > 0:37:22- This has got a nice kind of amaretti topping.- It's kind of delicious.
0:37:22 > 0:37:24That's why it's crispy on the top.
0:37:24 > 0:37:27Now let me just say one thing about this. This butter's little bit hard.
0:37:27 > 0:37:29If you're doing it at home, just let the butter get a bit soft.
0:37:29 > 0:37:31It's kind of all right, cos it melts in any way,
0:37:31 > 0:37:34it's not the end of the world. But, um...
0:37:34 > 0:37:38There we go. Thank you very much. Then you just layer it in.
0:37:38 > 0:37:40- You could do a bit of layering for me, if you like.- Yeah, fine.
0:37:40 > 0:37:42- Do you want to do some layering... - I can do that.
0:37:42 > 0:37:43..while I make the custard?
0:37:43 > 0:37:46Ooh, yum - blackberries, butter, panettone.
0:37:46 > 0:37:47It's all happening already.
0:37:47 > 0:37:49Are you buttering both sides, or just the one?
0:37:49 > 0:37:52Just one side is fine. That's really moist, that panettone.
0:37:52 > 0:37:54So, we're going to use four whole eggs,
0:37:54 > 0:37:57and we're going to use two egg yolks.
0:37:57 > 0:38:00And then we've got milk, then we've got cream. And we've got sugar.
0:38:00 > 0:38:03It's very, very simple, the whole thing.
0:38:03 > 0:38:04So, are you making, like, custard?
0:38:04 > 0:38:07It's just a custard. It's a bread-and-butter pudding.
0:38:07 > 0:38:08It's a standard bread-and-butter pudding,
0:38:08 > 0:38:11but we've got blackberries in it and then the panettone
0:38:11 > 0:38:14actually gives it a really nice bit of welly, I think.
0:38:14 > 0:38:15- HE LAUGHS - "A bit of welly"!
0:38:15 > 0:38:17It's another technical term. Pokey, welly -
0:38:17 > 0:38:20- I'm very, very across all this stuff.- They make perfect sense.
0:38:20 > 0:38:22Yeah. So, let me just get these egg yolks.
0:38:22 > 0:38:25Cos panettone's one of those things that you buy before Christmas
0:38:25 > 0:38:28and then don't always get to eat because there's so much else to eat.
0:38:28 > 0:38:31- Are you kidding? It gets eaten within five minutes.- Does it?
0:38:31 > 0:38:33No, I've still got half a panettone from last Christmas
0:38:33 > 0:38:35sitting in the tin, to be honest. It just hasn't been eaten.
0:38:35 > 0:38:37Now you know what to do with it, darling.
0:38:37 > 0:38:39But it hangs about for ages, doesn't it?
0:38:39 > 0:38:42- Cos you open it and think you could actually eat it as it is.- Yeah.
0:38:42 > 0:38:44But this is a brilliant way of using it up
0:38:44 > 0:38:46- before you get to the next one. - Do you want some?
0:38:46 > 0:38:47Well, there might not be any left!
0:38:47 > 0:38:49I was hoping you might send some over!
0:38:49 > 0:38:50Stuffing your face, constantly!
0:38:50 > 0:38:53- JANE:- We have got tea here. - Have you finished with it?
0:38:53 > 0:38:54I have finished with it. Yes.
0:38:54 > 0:38:57- That slice, put that slice in as well, please.- OK.
0:38:57 > 0:38:59Come along, come along. Do as you're...
0:38:59 > 0:39:01No, it's just that I've actually run out of room.
0:39:01 > 0:39:03- No, no, no, you just layer it up. - Oh, OK.
0:39:03 > 0:39:06Now, the trick with this is when you get to this bit,
0:39:06 > 0:39:08when you're pouring the custard on...
0:39:08 > 0:39:10Cos you know if you ever made a bread-and-butter pudding,
0:39:10 > 0:39:12and it doesn't soak in properly?
0:39:12 > 0:39:13So you've just got give yourself a little gap.
0:39:13 > 0:39:17Like, put it in, let it soak in, and then...
0:39:17 > 0:39:18And then pour the next bit in.
0:39:18 > 0:39:21This is something that I've learned from the pastry chef.
0:39:21 > 0:39:24OK, now this sugar's really hard. All right, I've got it.
0:39:24 > 0:39:28Now, so we've got cream, eggs, milk and sugar in that one.
0:39:28 > 0:39:30And here we've got panettone that's been buttered,
0:39:30 > 0:39:33and we've got a lovely blackberry compote.
0:39:33 > 0:39:34And, of course, we're using blackberry compote
0:39:34 > 0:39:36cos they're not in season now.
0:39:36 > 0:39:39You can, of course, use fresh, whatever you want.
0:39:39 > 0:39:43- We did one with figs the other day. - Figs?- Yeah, beautiful.- Nice.
0:39:43 > 0:39:46Sort of fig panettone bread-and-butter pudding.
0:39:46 > 0:39:48- Right, so we're going to pour it on. - There you go.
0:39:48 > 0:39:50- OTHERS:- Ohh! - Obviously...
0:39:50 > 0:39:53- About time!- We're going to let it soak right now.
0:39:53 > 0:39:55- Cos we don't have time.- Ladies.
0:39:55 > 0:39:58What have you got there? Mmm! Have you got tea, as well?
0:39:58 > 0:40:00How come...? See, I'm working...
0:40:00 > 0:40:03I'm working, you lot are hanging about, eating.
0:40:03 > 0:40:06It's not a good picture. Right, I want to slip this into the oven.
0:40:06 > 0:40:09- It's on about 160.- Right.
0:40:09 > 0:40:12For about...half an hour, I think.
0:40:13 > 0:40:14Here we go.
0:40:14 > 0:40:17And, you know, some people are very...
0:40:17 > 0:40:20I'm not that methodical. You could be much neater than that, obviously.
0:40:20 > 0:40:22Matt did that one, anyway, so, there you go.
0:40:22 > 0:40:23SHE LAUGHS
0:40:23 > 0:40:26- Blame me.- But some people are very symmetrical.
0:40:26 > 0:40:28Some people are higgledy-piggledy, chuck it in.
0:40:28 > 0:40:29I think either way is really fine.
0:40:29 > 0:40:31And this is the other one.
0:40:31 > 0:40:36I've just had it resting in here, keeping warm and delicious.
0:40:36 > 0:40:40I'm going to whack that. Can I have a big serving spoon, please?
0:40:42 > 0:40:43Nice, big spoon.
0:40:43 > 0:40:45It's come out very neat, actually. Look at this one.
0:40:45 > 0:40:46Beautiful.
0:40:46 > 0:40:50I love bread-and-butter pudding. Oh, look. And all the blackberries...
0:40:50 > 0:40:51- Ooh, yeah, lovely...- ..are doing
0:40:51 > 0:40:54what they're meant to be doing at the bottom.
0:40:54 > 0:40:56A little bit of icing sugar.
0:40:56 > 0:41:00Right, don't forget, all of today's studio recipes,
0:41:00 > 0:41:02including this one from Andi, are on the website.
0:41:02 > 0:41:05Go to...
0:41:05 > 0:41:08There we go. Panettone bread-and-butter pudding
0:41:08 > 0:41:09with a little bit of cream.
0:41:09 > 0:41:11- Fantastic.- Lovely.- Good work.
0:41:16 > 0:41:19- Right.- Right, people.
0:41:19 > 0:41:20- Smells good.- You've had the dry one.
0:41:20 > 0:41:22Now you can have this one.
0:41:22 > 0:41:25- Oh, lovely.- Yes. It's good, isn't it?
0:41:25 > 0:41:27Yeah, nice.
0:41:27 > 0:41:30Your partridge...
0:41:31 > 0:41:33- Beautiful.- Well done. - Thank you very much.
0:41:33 > 0:41:36I love that you keep congratulating us.
0:41:36 > 0:41:40- You had no help at all. - I know, you know, hardly. Barely.
0:41:40 > 0:41:43I think he's slightly amazed.
0:41:43 > 0:41:46Every time he gets to eat, he says, well done.
0:41:46 > 0:41:49"How are these amateurs allowed on the programme?"
0:41:50 > 0:41:52That's what he's thinking.
0:41:52 > 0:41:54He's thinking, "Wow, these guys are really struggling."
0:41:54 > 0:41:59- This isn't going out anywhere, is it?- No, no. No.- How's that?
0:41:59 > 0:42:01- Delicious. - The blackberries are good, right?
0:42:01 > 0:42:06- It's like a hug in a bowl. - Hug in a bowl.- It's lovely.- Good.
0:42:06 > 0:42:09Such outrageous success. Now, in just a moment, baking superstar,
0:42:09 > 0:42:12Jane Beedle, will be showing us how to save money this Christmas
0:42:12 > 0:42:14with a home-made gift. Biscotti with cranberry and almonds.
0:42:14 > 0:42:18And we'll be taking a trip down memory lane when we unwrap
0:42:18 > 0:42:21the archives from 20 years ago and pay a visit to Mary Berry.
0:42:21 > 0:42:25But, first, Aled, what's your best Christmas memory?
0:42:25 > 0:42:28- With a mouthful of panettone!- That was it.- It's happening right now!
0:42:28 > 0:42:29It's happening right now.
0:42:29 > 0:42:32Do you know what, the best present I have received as a kid was
0:42:32 > 0:42:34- a little six-foot...- Royalty cheque. - Yeah.
0:42:34 > 0:42:37LAUGHTER
0:42:37 > 0:42:41- That first Snowman royalty cheque. - It's really something.
0:42:41 > 0:42:45It was probably a little snooker table I once got as
0:42:45 > 0:42:48a Christmas present. Not a proper one or anything like that.
0:42:48 > 0:42:51- You dragged it back. I love that. - And it was brilliant.
0:42:51 > 0:42:53I played with it all Christmas. It was fantastic.
0:42:53 > 0:42:54How very lovely.
0:42:54 > 0:42:57But the second was the royalty cheque.
0:42:57 > 0:42:59Here's some more of the nation's favourite famous faces
0:42:59 > 0:43:01with their Christmas memories.
0:43:01 > 0:43:06I was rehearsing a show in Liverpool, and...on Christmas Eve,
0:43:06 > 0:43:08and I got drunk after it,
0:43:08 > 0:43:10so I was getting the train home,
0:43:10 > 0:43:12with all my kids' Christmas presents,
0:43:12 > 0:43:15which I'd got just that morning from Boots.
0:43:15 > 0:43:19And I got the train and I fell asleep and finished up
0:43:19 > 0:43:22in a siding in Crewe.
0:43:22 > 0:43:23They weren't very happy.
0:43:23 > 0:43:25Well, I like to...
0:43:25 > 0:43:28have something nice popped in my stocking.
0:43:28 > 0:43:31And I like to pop something nice in others', as well.
0:43:31 > 0:43:34SHE GIGGLES
0:43:34 > 0:43:40My worst Christmas ever was 1946. And my dad made me a wooden sleigh.
0:43:40 > 0:43:43Marvellous! Because we had no toys.
0:43:43 > 0:43:48And, that afternoon, somebody stole it. I was heartbroken.
0:43:48 > 0:43:49I've never recovered.
0:43:50 > 0:43:53Nothing looks more thoughtful than a home-made gift,
0:43:53 > 0:43:56and the best thing about it is it's also a good way to save
0:43:56 > 0:43:59a bit of money on present shopping without looking like Scrooge.
0:43:59 > 0:44:02- And, as you know, Andi, I love a home-made gift.- I know you do.- I do.
0:44:02 > 0:44:05So, every day we're inviting the stars of The Great British Bake Off
0:44:05 > 0:44:07to dazzle us with their show-stopping ideas.
0:44:07 > 0:44:10Today, we've got this one from this year's finalist, Jane Beedle.
0:44:10 > 0:44:12- Jane, good to have you here.- Hello. - What you going to do for us?
0:44:12 > 0:44:15Thank you very much. I am making orange, cranberry,
0:44:15 > 0:44:17- and almond biscotti.- Nice, let's do it. What do we need to do?
0:44:17 > 0:44:19Well, it's very, very simple, actually.
0:44:19 > 0:44:21You have some plain flour.
0:44:21 > 0:44:25Plain flour, baking powder, cos you need them to rise,
0:44:25 > 0:44:28so a little bit of baking powder, a little bit of salt.
0:44:28 > 0:44:31- Just sieve that through to get any lumps out.- OK.
0:44:31 > 0:44:34Erm...quite a bit of sugar.
0:44:34 > 0:44:36There's caster sugar in there.
0:44:37 > 0:44:39Some chopped cranberries.
0:44:39 > 0:44:42I like to chop them because you have to double slice this,
0:44:42 > 0:44:44and if you don't chop them, the knife gets stuck.
0:44:44 > 0:44:47Some roughly chopped almonds.
0:44:47 > 0:44:50Now, you can flavour it with anything you like, really.
0:44:50 > 0:44:52- I like a bit of almond.- OK.
0:44:52 > 0:44:55- But you could put...- Cor, that's strong.- It is quite strong.
0:44:55 > 0:44:58- So go a little bit easy on it. - Phew!
0:45:00 > 0:45:01Too late!
0:45:01 > 0:45:03You could...
0:45:03 > 0:45:06You could use mixed spice, you could put some cinnamon in.
0:45:06 > 0:45:09I like a bit of fennel.
0:45:09 > 0:45:11A good bit of nice, zesty orange.
0:45:11 > 0:45:14This is a good, big orange. If you've only got small oranges...
0:45:14 > 0:45:16then, you know, shove a couple in.
0:45:16 > 0:45:18Try not to get any of the white in there.
0:45:18 > 0:45:20So, give that a bit of a mix-up,
0:45:20 > 0:45:22just to make it all evenly distributed.
0:45:22 > 0:45:26I mean, this is a biscuit that's designed to be dipped in sweet wine.
0:45:26 > 0:45:29- It is.- So, to dip them, you wouldn't need rum in there, as well.
0:45:29 > 0:45:31So you could dip it in rum?
0:45:31 > 0:45:33That's just gilding a lily, to be quite frank.
0:45:33 > 0:45:35I suppose you could dip them in rum.
0:45:35 > 0:45:37Dip it in spiced rum, it could be quite nice.
0:45:37 > 0:45:38Did I come over all posh?
0:45:38 > 0:45:41Jane, how was the whole Bake Off experience? Did you enjoy it?
0:45:41 > 0:45:44- Was it terrifying?- No, it wasn't. It was surprisingly...
0:45:44 > 0:45:48It wasn't terrifying at all. I mean, I enjoyed every single minute of it.
0:45:48 > 0:45:51And the bizarre thing is, you'd think,
0:45:51 > 0:45:54walking into that tent the first time, that you'd be, like,
0:45:54 > 0:45:56"Oh, my God," you'd be tongue-tied,
0:45:56 > 0:45:59but, actually, because I've watched...
0:45:59 > 0:46:02I didn't watch the first series, so I watched five series before,
0:46:02 > 0:46:06- it's like walking into your own kitchen.- You felt familiar with it.
0:46:06 > 0:46:08It felt so familiar. Yeah. I loved it.
0:46:08 > 0:46:12And the longer you went on, the more comfortable you felt.
0:46:12 > 0:46:14It really did feel like your own kitchen by the end of it.
0:46:14 > 0:46:17And how have your friends and family,
0:46:17 > 0:46:21do they pester you now to bake things for them?
0:46:21 > 0:46:25Well, my family always have. In fact...
0:46:25 > 0:46:29In fact, now my family go, "Please don't cook any more cake.
0:46:29 > 0:46:31"I don't want any more cake."
0:46:31 > 0:46:36The awkward thing is these days, though, when you get invited...
0:46:36 > 0:46:38Is that a bit dry? Do you want another egg?
0:46:38 > 0:46:40No, no, it doesn't need to be... No, you see,...
0:46:40 > 0:46:43- All right, well, there is an egg. - Thank you.- That's all right.
0:46:43 > 0:46:47It looks quite dry. It looks quite dry... Thanks, thank you.
0:46:47 > 0:46:50It looks dry but it does actually come together. If you put...
0:46:51 > 0:46:56- If you succumb to the extra egg, it spreads too much in the oven.- OK.
0:46:56 > 0:47:00- Good top tip that.- Yeah, there you go.- Get away with your extra eggs!
0:47:01 > 0:47:03Jane, the other bakers,
0:47:03 > 0:47:06are you quite supportive of each other in that tent?
0:47:06 > 0:47:10You seem like you all get on really well, but does that stop?
0:47:10 > 0:47:12No, not at all. We were.
0:47:12 > 0:47:15In fact, at one point, about halfway through, they said,
0:47:15 > 0:47:18"All right, enough now. This is a competition, guys."
0:47:18 > 0:47:20Were they trying to ramp it up a little bit?
0:47:20 > 0:47:23"It is a competition, you're just all being too nice."
0:47:23 > 0:47:25We all got on brilliantly from day one.
0:47:25 > 0:47:29I don't think there was a single person that...
0:47:29 > 0:47:31that didn't... You know, irritated anybody
0:47:31 > 0:47:33or you didn't want to spend any time with.
0:47:33 > 0:47:35Divide the dough into four,
0:47:35 > 0:47:37and we're going to do a couple of these, so you want to roll it out
0:47:37 > 0:47:39to about 20 centimetres long.
0:47:39 > 0:47:42So, yeah, so, let's go back to the question.
0:47:42 > 0:47:44LAUGHTER
0:47:44 > 0:47:51Well... Mary, of course, is absolutely lovely. And...
0:47:51 > 0:47:54would always find something very positive to say about
0:47:54 > 0:47:55whatever you turned out.
0:47:55 > 0:47:59I mean, it was very rare that she couldn't find anything nice to say.
0:47:59 > 0:48:03Paul was a little bit more difficult to impress, really.
0:48:03 > 0:48:06- He just didn't...- Quite cold and frosty, do you think?
0:48:06 > 0:48:08Cold and frosty morning, yes.
0:48:08 > 0:48:12- So... It was a bit like my kids. - You got the handshake, though.
0:48:12 > 0:48:14- I did get a double handshake. - Yes, I saw it.
0:48:14 > 0:48:19So, just pop these in the oven, for about 25 minutes.
0:48:19 > 0:48:23- And they will spread, so allow a bit of space for them to spread.- OK.
0:48:23 > 0:48:26- After which time. - After which time.
0:48:26 > 0:48:28They have spread, and they are...
0:48:28 > 0:48:30If you... I'm going to make quite small ones,
0:48:30 > 0:48:32cos we're putting them in jars.
0:48:32 > 0:48:37But if you want nice, big ones, just don't divide it into four,
0:48:37 > 0:48:38just divide into
0:48:38 > 0:48:41three or two. So, I'd better not cut on that, had I?
0:48:41 > 0:48:44Do you need your board back?
0:48:45 > 0:48:47- There you go.- So...
0:48:47 > 0:48:51If you got a good response from Paul, you knew it was really,
0:48:51 > 0:48:55really good. Mary, you just didn't want to disappoint her.
0:48:55 > 0:48:58- It was a bit like... - Letting your granny down?
0:48:58 > 0:49:01Yeah, well, you know, I learned over the years instead of
0:49:01 > 0:49:04screaming at my kids and being cross, I was disappointed.
0:49:04 > 0:49:05And that was the worst thing.
0:49:05 > 0:49:09You let yourself down, you let the school down... You let Mary down.
0:49:09 > 0:49:11- It's all coming back to you. - Exactly!
0:49:11 > 0:49:14So I never wanted to let her down. But Paul...
0:49:14 > 0:49:18It's just that icy stare was just so scary,
0:49:18 > 0:49:21you just kind of held your breath while he passed judgment.
0:49:21 > 0:49:25And he'd walk about the tent and glance at your bench and then
0:49:25 > 0:49:27walk away. And it was like, "Oh, for goodness' sake!"
0:49:27 > 0:49:29"Say something, man."
0:49:29 > 0:49:32OK, so, basically, you slice it up like that, then back in the oven?
0:49:32 > 0:49:35- Yes, so, slice them up like this... - To dry out?- Yes.
0:49:35 > 0:49:42- You reduce the oven temperature down to 140...140 conventional.- OK.
0:49:43 > 0:49:48- So, they go back in...- 140 fan. - And they come out like this.
0:49:48 > 0:49:50So, you turn them over and they come out like this.
0:49:50 > 0:49:54So, they're lovely. Doesn't matter if they're slightly different sizes,
0:49:54 > 0:49:57- it really doesn't matter.- 20 minutes or so?- 15 minutes each side.
0:49:57 > 0:50:00Turn them over, don't worry about them. They will dry out enough.
0:50:00 > 0:50:03If you over-dry them, they're going to break your teeth.
0:50:03 > 0:50:06- OK.- So, please don't.
0:50:06 > 0:50:08So, you could leave them like this, then.
0:50:08 > 0:50:10They're perfectly lovely like this.
0:50:10 > 0:50:13- But just to sparkle them up for Christmas...- OK.
0:50:13 > 0:50:17..just dip them in chocolate or you could do a mix of any of it, really.
0:50:17 > 0:50:20So, we've got some white chocolate and some dark chocolate here.
0:50:20 > 0:50:23- What's all this business here? - So, this is just...
0:50:23 > 0:50:24This is the dipping bit.
0:50:24 > 0:50:28You've got some nice vanilla white chocolate, some good dark chocolate.
0:50:28 > 0:50:31But then I've got some chopped pistachios here.
0:50:31 > 0:50:36And some toasted flaked almonds that... Then you crush up a bit
0:50:36 > 0:50:38because you don't want them to be in big bits.
0:50:38 > 0:50:41- And then some glitter because I love a bit of glitter.- Very nice.
0:50:41 > 0:50:44- So, you only do it halfway? - Not even that.
0:50:44 > 0:50:47You only need to dip the end in, really. And just...
0:50:47 > 0:50:51shake off the excess. Give them a sprinkle.
0:50:51 > 0:50:53Don't hold back.
0:50:53 > 0:50:56- It won't come out. - Fortunately, we've got these here.
0:50:56 > 0:51:00And this is it ready to go. Right, they look delicious.
0:51:00 > 0:51:01- Remind us what they are. - Thank you.
0:51:01 > 0:51:05- They are orange, almond, and cranberry biscotti.- Yes, they are.
0:51:10 > 0:51:17- Right, let's go.- So Christmassy! Oh, they look gorgeous.- Very glittery.
0:51:17 > 0:51:19I like the shiny.
0:51:19 > 0:51:22I'm not sure where to go first. I'm going to go... Goldy.
0:51:22 > 0:51:24- I'm going for pistachio. - Yes, they're milk chocolate
0:51:24 > 0:51:27cos they were the only milk chocolate I had knocking about.
0:51:27 > 0:51:30- But the pistachio ones are nice with the white chocolate.- Delicious.
0:51:30 > 0:51:33Jane, have you got any sort of top tips for baking for Christmas,
0:51:33 > 0:51:37or anything else at Christmas? Give us your tips, Jane.
0:51:37 > 0:51:42Baking tips, just get organised really early.
0:51:42 > 0:51:45A lot of the stuff you want to do can go in the freezer or, for me,
0:51:45 > 0:51:49Christmas Day, I hate being covered in steam with the vegetables.
0:51:49 > 0:51:52Everybody's having fun, so partially cook your vegetables,
0:51:52 > 0:51:55refresh them in cold water, put them on a buttered plate
0:51:55 > 0:51:58beautifully decorated on a buttered plate, cover them in foil,
0:51:58 > 0:52:01whack it in the oven for the last ten minutes while you're dishing up.
0:52:01 > 0:52:04Top vegetable tips there from our baker, Jane.
0:52:04 > 0:52:07Anyway, here's more of my chefy friends with their top tips.
0:52:07 > 0:52:12What we do with our turkey or capon, which is very Italian,
0:52:12 > 0:52:14we take the flesh out of the roast capon,
0:52:14 > 0:52:18we make a stock with the bones, and with the flesh and the pumpkin
0:52:18 > 0:52:22and carrots and all the trimmings, we make a filling for tortellini.
0:52:22 > 0:52:24So, we stuff the tortellini with this filling,
0:52:24 > 0:52:27and we serve with a beautiful broth which comes out of the turkey.
0:52:27 > 0:52:31So, it's a fantastic way to use the leftovers and is, again,
0:52:31 > 0:52:33an amazing meal.
0:52:33 > 0:52:34Merry Christmas.
0:52:34 > 0:52:37My good Christmas tip, which will help you on the day,
0:52:37 > 0:52:40is to make plenty of chicken stock in advance,
0:52:40 > 0:52:42and then you'll have that to add to your gravy on Christmas Day.
0:52:42 > 0:52:44There never is enough gravy.
0:52:44 > 0:52:48So, if you get that made well ahead, you're good to go.
0:52:48 > 0:52:51Hi, my Christmas tip to make your pulses,
0:52:51 > 0:52:56grains or whatever extra festive is to add to them chopped herbs,
0:52:56 > 0:52:59I like to use a lot of dried fruits, whether it's cranberries,
0:52:59 > 0:53:03raisins, bilberries and nuts. A whole load of nuts.
0:53:03 > 0:53:07Just toast them, chop them, and festive up your grains or pulses.
0:53:07 > 0:53:10You can use anything from lentils, rice,
0:53:10 > 0:53:13whatever you choose. Enjoy.
0:53:13 > 0:53:16Did you know that on Christmas Day the average person will eat
0:53:16 > 0:53:18ten chocolates on top of everything else?
0:53:18 > 0:53:21So, Jane's got some ideas to make us consume even more chocolate.
0:53:21 > 0:53:24Jane, what is in your chocktails?
0:53:24 > 0:53:26Well, I've got three different fantastic ones.
0:53:26 > 0:53:31So one's a mocktail, and two with alcohol in. So, shall we get going?
0:53:31 > 0:53:36- Yes.- The base of all of them is this chocolate liquor.
0:53:36 > 0:53:38So, a few weeks ago, I had a chat with a friend of mine,
0:53:38 > 0:53:41- a chocolatier called Paul A Young... - Yes.- Everyone should have
0:53:41 > 0:53:44- a chocolatier as a friend in their life.- It's a good plan.
0:53:44 > 0:53:46- I think it is a good plan. So... - It's warm.
0:53:46 > 0:53:49Yes, it's warm, but when you cool it, it cools down with the ice
0:53:49 > 0:53:51in the cocktail. So when you get going, it's fine.
0:53:51 > 0:53:54So, it's just a mix of chocolate and sugar and water.
0:53:54 > 0:53:58You just melt it over the hob, just let it melt so the sugar dissolves.
0:53:58 > 0:54:01- It's like a chocolate syrup. - It's a chocolate syrup, essentially.
0:54:01 > 0:54:03Just without any alcohol in it.
0:54:03 > 0:54:06So, the first thing I'm going to make is a twist on a Martini.
0:54:06 > 0:54:08So, it's called Mrs Claus' Martini.
0:54:08 > 0:54:13And this is just your classic Martini but just with some
0:54:13 > 0:54:17chocolate added into it. So, the first thing we could go with...
0:54:17 > 0:54:20Well, you could use vodka or gin with this because, you know,
0:54:20 > 0:54:24- you can have a vodka or gin-based Martini.- Chocolate cocktails?
0:54:24 > 0:54:30- What are you thinking?- Not sure. - Not sure.- We will give it a try.
0:54:30 > 0:54:33- We're a bit undecided.- I'm not undecided, I think it sounds great.
0:54:33 > 0:54:35- Well, this is...- Let's get on.
0:54:35 > 0:54:38This is better, actually, than if you have a chocolate liqueur
0:54:38 > 0:54:40or chocolate syrup, as far as I'm concerned.
0:54:40 > 0:54:42You're going with something you've made yourself.
0:54:42 > 0:54:45- It makes the Martini taste crisper. - What's that?- So, this is vermouth.
0:54:45 > 0:54:48So, to my vodka, I've added a bit of vermouth.
0:54:48 > 0:54:50There's some ice already in the shaker.
0:54:50 > 0:54:53- Is that sweet vermouth or dry vermouth?- It's sweet vermouth.
0:54:53 > 0:54:57And then we add in the magic chocolate liquor.
0:54:59 > 0:55:03- Then you give it a quick shake. - Watch your blouse.- Thanks!
0:55:04 > 0:55:07- If you were a gentleman, you'd do it for me.- If you want.- If! If!
0:55:07 > 0:55:10- Exactly.- It's a big "if".
0:55:10 > 0:55:13- So, then, we've got the classic Martini glass.- Beautiful.
0:55:13 > 0:55:16So, I'm just going to put a strainer over.
0:55:18 > 0:55:20And then just very quickly tip that in.
0:55:20 > 0:55:23- So, there was ice in there, was there?- There was ice in there
0:55:23 > 0:55:24and you kind of keep going.
0:55:24 > 0:55:27The idea is you keep going until you can't feel your hands any more
0:55:27 > 0:55:30- cos it's so cold, basically. - Until you go numb!
0:55:30 > 0:55:32For these purposes, it's not too bad.
0:55:32 > 0:55:34So, that's it, it's that simple.
0:55:34 > 0:55:35If you want to be a bit fancy...
0:55:35 > 0:55:37It's just a bit of cocoa powder to put on top...
0:55:37 > 0:55:39Let's be French this Christmas.
0:55:39 > 0:55:44And I know how Matt loves a really complicated garnish. So...
0:55:46 > 0:55:48So, there you go. Your Martini, chocolate Martini.
0:55:48 > 0:55:51Tough crowd over there. You can try it.
0:55:51 > 0:55:54- Are we sharing this between the three of us?- Yes, you are.
0:55:54 > 0:55:57We've got one each. I work around here.
0:55:57 > 0:56:00- Oh!- Oh!- That's good.- That's nice.
0:56:00 > 0:56:03Why don't you start the next one while we try this?
0:56:03 > 0:56:04Dangerously good. So, this is...
0:56:04 > 0:56:07We were using blackberries earlier with the panettone recipe,
0:56:07 > 0:56:09you were using them. With this one,
0:56:09 > 0:56:11we're going to muddle up some blackberries.
0:56:11 > 0:56:14- We love a muddle.- We love a muddle. - Makes us feel slick, you know?
0:56:14 > 0:56:16Gets out lots of the aggression as well at Christmas time,
0:56:16 > 0:56:19- with angry relatives.- Yeah, there's lots of art.- Slap it all in.
0:56:19 > 0:56:24And then, in the shaker, we're going to add some lemon juice.
0:56:24 > 0:56:27We're going to add a little bit of this creme de mure.
0:56:27 > 0:56:30- which is blackberry liqueur. - Beautiful.
0:56:30 > 0:56:33All of these recipes are of course on the Christmas Kitchen website.
0:56:33 > 0:56:37- Yes, they are.- Handily. - And lots of gin.
0:56:37 > 0:56:40Then we're going to tip this into the shaker.
0:56:42 > 0:56:45- So in there's gin, blackberries, lemon juice?- Exactly.
0:56:45 > 0:56:47Muddled blackberries.
0:56:47 > 0:56:51And the syrup, the liqueur, the blackberry liqueur.
0:56:51 > 0:56:54- Is that getting shaken?- Yes. Are you going to do it? Oh, yes!
0:56:54 > 0:56:57There's no ice in it! Oh, there's ice in the glass.
0:56:57 > 0:57:03- So, slightly different.- Stop bashing it!- I saw it in Cocktail once.
0:57:03 > 0:57:08- There you go.- You saw it in Cocktail?- Did you like that film?
0:57:08 > 0:57:11- What film?- I'm going to...
0:57:11 > 0:57:14Look how festive this is.
0:57:14 > 0:57:17- So, beautiful festive colour.- Yum! - Wait, wait, wait!
0:57:17 > 0:57:20- Wait for the magic.- Oh, my God, you're going to put chocolate in it.
0:57:22 > 0:57:25- These are chocktails.- Of course. I forgot.- The theme is chocolate.
0:57:25 > 0:57:29- Oh, that's nice.- A generous glug. - Silky glug.- I'll try a drop less.
0:57:29 > 0:57:33- No, don't go less. What's with... - Matt, wait for it.
0:57:33 > 0:57:37- I know your fancy garnish... - Oh, there's that garnish again.
0:57:39 > 0:57:44- So ungracious.- Give it a stir. - Again, very nice.
0:57:44 > 0:57:46Very festive.
0:57:47 > 0:57:51- It's a little tart, yeah. - So, the mocktail.
0:57:51 > 0:57:53Don't think I'll ever sing again, but there you go.
0:57:53 > 0:57:57- Merry Christmas, everyone! - You've broken Aled Jones.
0:57:57 > 0:58:00- You've ruined Christmas for everybody!- No, I haven't!
0:58:00 > 0:58:02What have you got in there?
0:58:02 > 0:58:05It's a take on an affogato, so it's ice cream,
0:58:05 > 0:58:07you tip over a shot of espresso.
0:58:07 > 0:58:10So, what's an affogato, for those who don't know?
0:58:10 > 0:58:13It's like a mixture of coffee just with some ice cream
0:58:13 > 0:58:16- added into it.- OK.- Very simple. I suppose you serve them...
0:58:16 > 0:58:18Have you got them in your restaurant?
0:58:18 > 0:58:23- Yeah, we do them with vanilla ice cream and...espresso.- A bit messy.
0:58:23 > 0:58:24But we'll get over it.
0:58:24 > 0:58:26I have two, so have one each.
0:58:26 > 0:58:29- And then, again, we're topping up with magic.- Oh, nice!
0:58:29 > 0:58:32Just a little drop cos this is already super-rich.
0:58:32 > 0:58:33That's dessert.
0:58:33 > 0:58:36It can be dessert. Why not?
0:58:36 > 0:58:39- Right, Jane, you're going to try this.- Mocktails for you guys.
0:58:39 > 0:58:43It's a delicious drink.
0:58:45 > 0:58:46It is. It's absolutely lovely.
0:58:46 > 0:58:51- More of a dessert.- Yeah, exactly. - It's lovely.
0:58:51 > 0:58:56- So, yeah, that's it. Chocolate heaven.- Delicious.- That is nice.
0:58:56 > 0:58:59- That is a dessert.- That's pudding. That's really great.
0:58:59 > 0:59:03- Pudding in a glass!- It should be. - Thank you, Jane.
0:59:03 > 0:59:05Now it's time to unwrap a real treat.
0:59:05 > 0:59:08We're all very familiar with her in the Bake Off tent, of course.
0:59:08 > 0:59:10And Mary Berry's a national treasure.
0:59:10 > 0:59:14Let's go back 20 years and visit Mary at home and find out
0:59:14 > 0:59:16what she would feed a crowd over Christmas.
0:59:16 > 0:59:19A salmon dish that would be great on a Boxing Day buffet table.
0:59:24 > 0:59:27One of the easiest ways to entertain is buffet style.
0:59:27 > 0:59:29Come and help yourself.
0:59:29 > 0:59:30And, in the theme of the series,
0:59:30 > 0:59:33so much of the food can be prepared ahead.
0:59:33 > 0:59:35And, in some cases, frozen, too.
0:59:35 > 0:59:39So, here's the first recipe, mosaic of salmon en croute.
0:59:39 > 0:59:43And this is strips of salmon wrapped in spinach with
0:59:43 > 0:59:46a mousse around it, then pastry round the outside,
0:59:46 > 0:59:50and, when you cut through it, it looks like a chessboard.
0:59:50 > 0:59:56So, take a single side fillet of salmon, 1.5kg weight,
0:59:56 > 0:59:59but it must be from a big fish.
0:59:59 > 1:00:04So then cut six strips and I'll just cut the last one here.
1:00:04 > 1:00:08And they should be nice and chunky.
1:00:08 > 1:00:11And then I'm going to wrap those in spinach in a moment.
1:00:11 > 1:00:14There's the tail bit which I'm going to make a mousse from.
1:00:14 > 1:00:19So in the processer I've got about two teaspoons full of fresh
1:00:19 > 1:00:21dill, one egg white.
1:00:21 > 1:00:23That will make it all stick together and then take all these
1:00:23 > 1:00:29trimmings and put them in the processor with a little salt...
1:00:30 > 1:00:32..and pepper.
1:00:33 > 1:00:35Again, a good amount of pepper.
1:00:39 > 1:00:42And then process until it's a nice paste.
1:00:51 > 1:00:56That's fine. A nice smooth paste. Let's clear some of the debris.
1:00:57 > 1:00:59And on to the next process.
1:01:01 > 1:01:06So those six strips have been wrapped in spinach and you need
1:01:06 > 1:01:10to blanch the spinach. First of all I'm going to season the strip here.
1:01:10 > 1:01:12Pepper and salt all the way down.
1:01:17 > 1:01:21And then take large spinach leaves and blanch them.
1:01:21 > 1:01:25And that means bringing a pan of water to the boil and briefly
1:01:25 > 1:01:27dipping them into it.
1:01:27 > 1:01:31And immediately they'll go limp and they'll be manageable.
1:01:31 > 1:01:34And then you quickly drain them, run them under cold water.
1:01:34 > 1:01:39You might even find it easier to have the spinach leaves in
1:01:39 > 1:01:41the cold water as you lift them out to wrap them around,
1:01:41 > 1:01:43then they don't stick together.
1:01:45 > 1:01:47That's a nice, neat job.
1:01:49 > 1:01:54And now to the next stage. I've rolled out the pastry thinly.
1:01:54 > 1:02:00I've got 350g of puff pastry and you can see how thin it is.
1:02:00 > 1:02:02Just a little larger than my baking sheet.
1:02:02 > 1:02:04And long enough to take the spinach.
1:02:04 > 1:02:08So, first of all I'm going to spread this with mousse to make it stick.
1:02:10 > 1:02:14That's just about right. Then take three of the strips...
1:02:16 > 1:02:18That was a good guess, wasn't it?
1:02:19 > 1:02:20And sometimes these...
1:02:20 > 1:02:24This is rather a thin one here so look along the line,
1:02:24 > 1:02:27there's a nice fat one to end up with.
1:02:29 > 1:02:32And then firmly edge those in.
1:02:32 > 1:02:34And then spread with the remaining mixture.
1:02:38 > 1:02:41And when this is all on you can get it to the stage of wrapping
1:02:41 > 1:02:46it in pastry and decorating it, you can do that 12 hours ahead
1:02:46 > 1:02:50and that helps it to firm up before actually cooking it.
1:02:50 > 1:02:55You can also at that stage, freeze it and freeze it raw.
1:02:55 > 1:02:59So it's a really good thing for a buffet because you can plan
1:02:59 > 1:03:02everything ahead and get one or two jobs like this done.
1:03:02 > 1:03:05And then, of course, you would thaw it before cooking.
1:03:05 > 1:03:10You can serve this hot but it is really nicer cold.
1:03:12 > 1:03:14And then to the last three.
1:03:16 > 1:03:20I serve it with a herb sauce and I make the herb sauce,
1:03:20 > 1:03:24it isn't always the same each time. I mix creme fraiche, and if
1:03:24 > 1:03:29you like you can use the low fat one, with yoghurt and mayonnaise.
1:03:29 > 1:03:33Not a home-made one usually, it's usually a low-calorie one.
1:03:33 > 1:03:38And then I add fresh herbs to that. Leafy herbs like dill and parsley.
1:03:39 > 1:03:43Put that together and season it well and it's really delicious and
1:03:43 > 1:03:47you can make that ahead and let all the flavour of the herbs go in.
1:03:47 > 1:03:51Now, round the outside of the pastry an egg glaze.
1:03:52 > 1:03:55Don't use milk because it isn't quite sticky enough.
1:03:58 > 1:04:01Then fold the short ends of the pastry up and over.
1:04:09 > 1:04:12And the long edges up to meet in the middle.
1:04:12 > 1:04:15You could crimp the join if you prefer as I did in the tuna
1:04:15 > 1:04:17recipe in an earlier programme.
1:04:23 > 1:04:26You can cook this mosaic of salmon in plenty of time,
1:04:26 > 1:04:30up to 48 hours before serving and slicing.
1:04:30 > 1:04:33And, as I said, it goes well with a herb and creme fraiche sauce.
1:04:38 > 1:04:41- I love how she wrote "salmon" on the top.- Just in case.
1:04:41 > 1:04:45- Then served it on a river.- I think you'll find that was a rock pool.
1:04:45 > 1:04:47That was '80s cooking.
1:04:47 > 1:04:50We have eaten, we've drunk, we've opened a present and we've
1:04:50 > 1:04:52watched some old TV, just like a typical Christmas Day.
1:04:52 > 1:04:55Which means there's only one thing left to do and it's a bit of
1:04:55 > 1:04:56festive competition.
1:04:56 > 1:04:59Every day Andi and I are going head-to-head to put our own
1:04:59 > 1:05:01spin on a classic Christmas side dish
1:05:01 > 1:05:05in a competition that we've called, wait for it, Yule Decide.
1:05:05 > 1:05:07Ooh!
1:05:07 > 1:05:11- Good.- You're quite used to this, aren't you, Aled?
1:05:11 > 1:05:12It's all good.
1:05:12 > 1:05:16We are playing for a very meaningful prize that is a bauble.
1:05:16 > 1:05:18As you can see we've each got our own tree
1:05:18 > 1:05:21which need decorating. We're on the wrong side but there you go.
1:05:21 > 1:05:24So far the score is 1-all. I'm fine about it.
1:05:24 > 1:05:27So, let's see what we're playing for today.
1:05:27 > 1:05:30Jane, you've got the prize bauble, please reveal it.
1:05:30 > 1:05:34- I'm very excited about this. Very, very special.- What could it be?
1:05:34 > 1:05:37- Oh!- It's a snowman. ALED:- What a surprise?!
1:05:39 > 1:05:40Do you have this every year?
1:05:40 > 1:05:41Yeah.
1:05:47 > 1:05:50Today's ingredient is cranberries. Matt, what are you doing?
1:05:50 > 1:05:53I'm making a little cranberry and pheasant sausage roll.
1:05:53 > 1:05:56- Lovely. Sounds delicious. - It is.- All right.
1:05:56 > 1:06:01- How are you making up the numbers? - How dare you?
1:06:01 > 1:06:05- I'm making a cranberry frangipane Bakewell tart.- Yum-yum!
1:06:05 > 1:06:07I'm very bake-y today, aren't I?
1:06:07 > 1:06:11Those are our ideas, what would Delia do with cranberries?
1:06:11 > 1:06:12I'd like to show you a new recipe.
1:06:12 > 1:06:16This is one called cranberry and onion confit.
1:06:16 > 1:06:19I've got 8oz of fresh cranberries here.
1:06:21 > 1:06:25After about 15 minutes, you take the lid off and you can see now
1:06:25 > 1:06:29the cranberries have burst, and now you leave it with the heat very,
1:06:29 > 1:06:34very low for a further 40 minutes so that it reduces down to
1:06:34 > 1:06:36a nice thick mass.
1:06:38 > 1:06:42- Yum-yum! That looks delicious. - They say you eat with your eyes. OK.
1:06:44 > 1:06:46- Good luck.- Thank you.
1:06:46 > 1:06:48I just made...
1:06:48 > 1:06:52We've got shop-bought sweet shortcrust pastry
1:06:52 > 1:06:54in a lined little tin and
1:06:54 > 1:06:57I've baked it blind and now I'm going to start the frangipane.
1:06:57 > 1:06:59So we're going to heat our butter...
1:06:59 > 1:07:02OK, so in here I've got some pheasant mince...
1:07:02 > 1:07:05That's rather hot. My pan's a little warm.
1:07:07 > 1:07:10Keep going, keep going. We melt the butter,
1:07:10 > 1:07:13we don't hate the butter, we're just melting the butter.
1:07:15 > 1:07:17- It's calmed down.- Are you calmed down?- It's calmed down.
1:07:17 > 1:07:20Should I just hand the bauble over now?
1:07:20 > 1:07:23Listen, Jones...
1:07:23 > 1:07:28have you been paid already? You see, you see what I've got to deal with.
1:07:30 > 1:07:32That's melted, funnily enough.
1:07:32 > 1:07:34THEY LAUGH
1:07:37 > 1:07:39And then, we've got ground almonds.
1:07:40 > 1:07:42And we've got flour.
1:07:43 > 1:07:45We've got a couple of eggs going in there.
1:07:47 > 1:07:50How are you doing? I have to say, I do like the look of yours.
1:07:50 > 1:07:52It's very straightforward so all I've got is
1:07:52 > 1:07:54some minced pheasant.
1:07:54 > 1:07:57I mean, who doesn't have pheasant knocking around their house
1:07:57 > 1:07:58at Christmas?
1:07:58 > 1:08:01Obviously. So got some pheasant, some pork belly.
1:08:01 > 1:08:04That was tongue-in-cheek by the way. Just in case.
1:08:04 > 1:08:06There's some spices in there, so there's garlic,
1:08:06 > 1:08:09what else goes in there?
1:08:09 > 1:08:11There's a bit of allspice, black pepper,
1:08:11 > 1:08:14you know the usual kind of terrine spices really.
1:08:14 > 1:08:18Mix that together, then basically it's going to go in puff pastry.
1:08:18 > 1:08:22- That's pretty much it and then bake it.- That's pretty much it. Mine's...
1:08:22 > 1:08:26It's a Bakewell but we've got delicious cranberry compote.
1:08:26 > 1:08:30Because they are a bit sharp, aren't they? Little on the tart side.
1:08:30 > 1:08:32I'm impressed with how quiet that mixer is.
1:08:32 > 1:08:34You know when they put noise gates on things?
1:08:34 > 1:08:37I think they've done something to it to make sure I don't make too
1:08:37 > 1:08:38much noise.
1:08:38 > 1:08:41It's not the first time that's happened to me, let me tell you.
1:08:41 > 1:08:45- Silent mixing?- No, people tried to stop me making too much noise.
1:08:45 > 1:08:46Tonnes of times.
1:08:46 > 1:08:49Right, I'm just going to put the crompote in the bottom.
1:08:50 > 1:08:53Not all of it because that's rather a lot of compote.
1:08:53 > 1:08:57- I like the play on words. You called it a crompote.- Yeah.- Did I do that?
1:08:57 > 1:09:00That was deliberate. That was deliberate. It was deliberate.
1:09:00 > 1:09:02I'm making a bit of a mess but that's because I'm going
1:09:02 > 1:09:06really fast. Normally I'm incredibly neat and precise.
1:09:07 > 1:09:10We're going to get that into the oven.
1:09:10 > 1:09:14This is my mix. Stick it in the puff pastry, very simple.
1:09:14 > 1:09:16Now I'm just going to roll it over. Hang on.
1:09:16 > 1:09:21Roll it over, seal it off and then glaze it, basically.
1:09:21 > 1:09:27I'm just going to finish glazing with these little sesame seeds.
1:09:27 > 1:09:30Little drizzle on the top.
1:09:31 > 1:09:33Kind of jazzy.
1:09:34 > 1:09:37- Let's call it jazz icing, shall we? - Is that icing?
1:09:37 > 1:09:39Just like a drizzle icing.
1:09:39 > 1:09:42Just water and icing sugar, little bit of vanilla.
1:09:42 > 1:09:44Just to drizzle along the top.
1:09:44 > 1:09:49And I have finished. Sadly, it's not a speed test.
1:09:49 > 1:09:50Otherwise I would have won.
1:09:50 > 1:09:56Give me a chance. Right, never made a sausage roll this quickly.
1:09:56 > 1:09:58It's going to be very hard to judge two very different dishes.
1:09:58 > 1:10:00- No, it's not.- Especially if one's not finished.
1:10:02 > 1:10:04That's a big sausage roll, as well.
1:10:06 > 1:10:10- Industrial.- Just shush, Randall.
1:10:10 > 1:10:13- More like a Wellington, isn't it? - Wellington boot?
1:10:17 > 1:10:20Right, sesame seeds over there.
1:10:20 > 1:10:23- Black sesame seeds, as well.- Yum.
1:10:23 > 1:10:24OK.
1:10:24 > 1:10:27- That's mine.- And then...
1:10:30 > 1:10:33OK, so in an ideal world, chill that down for about 20 minutes and
1:10:33 > 1:10:37then chuck it in the oven for about 20 minutes.
1:10:38 > 1:10:39And then...
1:10:43 > 1:10:44..it comes out.
1:10:44 > 1:10:48I want to know about when you sang to Princess Di and you went
1:10:48 > 1:10:49around their house.
1:10:49 > 1:10:52Their house being Buckingham Palace.
1:10:52 > 1:10:54It was actually Kensington Palace.
1:10:54 > 1:10:57He rang my dad at work and said he wanted to hear my voice
1:10:57 > 1:10:58before it broke.
1:10:58 > 1:11:01So I went and sang in their living room for about an hour and a half.
1:11:01 > 1:11:03And then had a chat with them afterwards.
1:11:03 > 1:11:06Dropped a glass of water on their carpet.
1:11:06 > 1:11:08Any moment I thought they were going to send me to the Tower but
1:11:08 > 1:11:11Diana just rubbed it in and said, "The boys do it all the time."
1:11:11 > 1:11:13It was just really relaxed. It was really lovely.
1:11:13 > 1:11:18Cranberries in it, cranberries on the side, I'm done. I'm done.
1:11:18 > 1:11:19Call them over.
1:11:19 > 1:11:21You bring yours over and you guys come over and we'll have
1:11:21 > 1:11:23a little moment.
1:11:23 > 1:11:26- I'll bring the all-important bauble. - Bring the all-important bauble.
1:11:26 > 1:11:29Don't bring it too close to me because I'll just take it.
1:11:29 > 1:11:32- It's a nice one, isn't it?- Tuck in. - It's a very nice one.
1:11:32 > 1:11:34I'm liking the look of that thing though.
1:11:34 > 1:11:35Are you going for it?
1:11:35 > 1:11:39- I'm going to give you a knife. - Can we just go straight for it?
1:11:39 > 1:11:42Have you got any Snowman memorabilia at home?
1:11:42 > 1:11:46- I was going to say on me?- That you could sign.- Outfits that you wear.
1:11:46 > 1:11:49I don't think I have, to be honest with you.
1:11:49 > 1:11:51That must be weird because your kids,
1:11:51 > 1:11:55they've got every Snowman thing that they could ever wish for and
1:11:55 > 1:11:58- yet you probably don't have any at home.- None at all.
1:11:58 > 1:12:01I've got a terrible story when my kids were very young,
1:12:01 > 1:12:05my daughter, her favourite thing was a soft Snowman cuddly toy
1:12:05 > 1:12:08and we were going to Australia and I thought,
1:12:08 > 1:12:11"I can't be on a flight for 24 hours with her with a huge doll."
1:12:11 > 1:12:14- Look at me.- What a loser.
1:12:14 > 1:12:15So, I hid it underneath her bed.
1:12:16 > 1:12:20- Really?- Have you told her? - I have. I have now.
1:12:20 > 1:12:21Sorry.
1:12:22 > 1:12:25Probably still there.
1:12:25 > 1:12:29- So difficult. - We're not supposed to listen.
1:12:29 > 1:12:32- They're both great use of cranberries.- They are.
1:12:32 > 1:12:35That's got real guts and real meaty.
1:12:35 > 1:12:37That's obviously quite sweet and delicate.
1:12:37 > 1:12:40I'm probably going to have to go for...
1:12:40 > 1:12:43You're supposed to talk amongst yourselves and then hand the
1:12:43 > 1:12:44bauble over.
1:12:45 > 1:12:47My vote would be for this.
1:12:47 > 1:12:52- Sorry. Still love you.- I'm fine.
1:12:52 > 1:12:53I'm fine about it.
1:12:53 > 1:12:57- I'm not really very competitive. - Can I take that home?
1:12:57 > 1:13:00You can hold it for a while, but no.
1:13:00 > 1:13:03I really wanted that one, it lights up and everything.
1:13:03 > 1:13:04I really like that.
1:13:04 > 1:13:08I had one day of feeling like we'd reached some sort of parity
1:13:08 > 1:13:11- and now he's winning again. - You can have this. There we go.
1:13:11 > 1:13:14- No-one goes away empty-handed.- Check out my tree.- Really annoying me.
1:13:14 > 1:13:17It's not annoying me, I'm fine about it.
1:13:17 > 1:13:21- Thank you for that, guys. - It's only 2-1. It's only 2-1.
1:13:21 > 1:13:23Get over it.
1:13:23 > 1:13:24Excuse me!
1:13:24 > 1:13:27Excuse me?!
1:13:27 > 1:13:29Don't go off anywhere, we're leaving.
1:13:29 > 1:13:31I'm fine about it.
1:13:31 > 1:13:34- How is this non-competitive side? - Fine about it.
1:13:34 > 1:13:37- Everything's really chilled. - That's all from us today
1:13:37 > 1:13:39on Christmas Kitchen.
1:13:39 > 1:13:42Thanks to Theo Randall, Jane Beedle, Jane Parkinson and,
1:13:42 > 1:13:43of course, Aled Jones.
1:13:43 > 1:13:45All of our recipes are, of course, on the website.
1:13:45 > 1:13:50- Go to bbc.co.uk/christmaskitchen. - Including the sausage roll.
1:13:50 > 1:13:53We're back tomorrow with the star of Father Brown, Mark Williams.
1:13:53 > 1:13:56Plus recipes from Vivek Singh and Bake Off's Chetna Makan.
1:13:56 > 1:13:59We'll be digging into the festive archives to get some
1:13:59 > 1:14:01brilliant inspiration from the Hairy Bikers, Nigella Lawson,
1:14:01 > 1:14:03and the Two Fat Ladies.
1:14:03 > 1:14:05See you tomorrow at 10am. Bye!
1:14:05 > 1:14:06CHEERING AND APPLAUSE