Episode 4

0:00:02 > 0:00:03We've decked the halls with bells and holly.

0:00:03 > 0:00:05And fired up the oven, so let's get jolly.

0:00:05 > 0:00:07It's time for another Christmas Kitchen.

0:00:28 > 0:00:30Hello and welcome. I'm Matt Tebbutt.

0:00:30 > 0:00:32And I'm Andi Oliver.

0:00:32 > 0:00:35And if you're looking for recipe inspiration for the festive season

0:00:35 > 0:00:37then you've come to the right place.

0:00:37 > 0:00:40We've got food to feed a crowd, home-made gifts,

0:00:40 > 0:00:43bargain wine recommendations and classic Christmas recipes

0:00:43 > 0:00:45from The Hairy Bikers and Nigella.

0:00:45 > 0:00:48Plus, every day we're joined by a star of the Christmas TV schedule.

0:00:48 > 0:00:50And today, the man who has fans in every generation,

0:00:50 > 0:00:52whether they love The Fast Show,

0:00:52 > 0:00:55Harry Potter or Father Brown, because he stars in all of them.

0:00:55 > 0:00:57It's Mark Williams.

0:00:57 > 0:00:59CHEERING AND APPLAUSE

0:00:59 > 0:01:03Bringing us an alternative to the traditional Christmas ideas

0:01:03 > 0:01:07is Vivek Singh with his unique twist on a chicken stew.

0:01:07 > 0:01:08That's right. Thank you.

0:01:08 > 0:01:11And if you're looking to give someone a really personal gift

0:01:11 > 0:01:14this year then we've got the best in the baking world

0:01:14 > 0:01:16to show you how to make a gift.

0:01:16 > 0:01:19And today, Great British Bake Off semifinalist Chetna Makan

0:01:19 > 0:01:23is making her chocolate... APPLAUSE DROWNS SPEECH

0:01:23 > 0:01:26Our wine expert, Jane Parkinson, is here with her guide

0:01:26 > 0:01:29to the best in luxury and budget wines for the festive season.

0:01:29 > 0:01:31APPLAUSE

0:01:31 > 0:01:35First, Nigella has a recipe for your leftover panettone.

0:01:35 > 0:01:38Andi and I go head-to-head in a Christmas trifle cook-off

0:01:38 > 0:01:41and we visit Christmas past with these two legends.

0:01:41 > 0:01:44I'm going to cook the mousse of the egg

0:01:44 > 0:01:48as all the '60s and '70s food seems to be coming back.

0:01:49 > 0:01:52A couple of fat ladies there. Right...

0:01:52 > 0:01:55MARK SHOUTS INDISTINCTLY Let the cooking commence.

0:01:55 > 0:01:58I've got a perfect recipe for feeding a crowd on Boxing Day.

0:01:58 > 0:02:00- It's a mixed-game pie, so I'm going to get on with it.- Delicious.

0:02:00 > 0:02:03- So here's my mixed game.- Do you want to come and sit with us, Mark?

0:02:03 > 0:02:04- Come and have a little chat. - I'm coming!

0:02:04 > 0:02:06While he has a little cook.

0:02:07 > 0:02:09- What are you making? A mixed-game pie?- I am, yes.

0:02:09 > 0:02:12- Like the sound of that?- Yeah, I do.

0:02:12 > 0:02:14Are you a big game eater, so to speak?

0:02:14 > 0:02:16I do eat... Yeah, I do eat game.

0:02:17 > 0:02:19I live in the country and every now and again

0:02:19 > 0:02:21something's hung over the door handle.

0:02:22 > 0:02:25- A little present for you? - Yeah, I live near a couple of shoots

0:02:25 > 0:02:28- and sometimes they've overshot.- Oh.

0:02:28 > 0:02:32But I have to confess, sometimes I just peel back the skin

0:02:32 > 0:02:36- off the sternum and cut the breasts out.- Yeah, yeah.

0:02:36 > 0:02:39To be honest, I don't really know how to pluck.

0:02:39 > 0:02:41- If you know what I mean!- Yes!

0:02:42 > 0:02:44So tell us a little bit about Father Brown.

0:02:44 > 0:02:47How long has Father Brown been going now?

0:02:47 > 0:02:48This year we finished...

0:02:48 > 0:02:52We did 60 episodes.

0:02:52 > 0:02:55- Five years, 60 episodes.- Blimey.

0:02:55 > 0:03:01I know that it goes to something like 162 countries or something.

0:03:01 > 0:03:04- They call it territories. It's 84 countries, I think.- Oh, territories.

0:03:04 > 0:03:06But we haven't worked out what territories means.

0:03:06 > 0:03:11- Yeah, it's a bit scary.- It's like, "This is MY territory."- Yeah.

0:03:11 > 0:03:14- What is it about it that people like?- Storytelling.

0:03:14 > 0:03:19It's a very well-told story.

0:03:19 > 0:03:21A good, strong story. OK.

0:03:21 > 0:03:24Are you seasoning the oil?

0:03:24 > 0:03:26No, I've got meat in here.

0:03:26 > 0:03:28I've got the game in here. Come and have a look.

0:03:28 > 0:03:31- What are you doing?- OK, so I'm browning off the meat in here.- Yeah.

0:03:31 > 0:03:34OK? The mixed game. All your game in there.

0:03:34 > 0:03:35What have you got in there? What meat?

0:03:35 > 0:03:38There's pheasant in there, there's venison in there,

0:03:38 > 0:03:40there's a bit of partridge.

0:03:40 > 0:03:43- A bit of partridge, sir? - A bit of Partridge.- Partridge!

0:03:43 > 0:03:46- Go on, say it!- Go on, say it! Go on!

0:03:46 > 0:03:48Do people shout it at you in the street?

0:03:48 > 0:03:51They shout lots of things at me in the street!

0:03:51 > 0:03:53LAUGHTER

0:03:53 > 0:03:54I'm sure they do!

0:03:54 > 0:03:57- You're a bit of a cook, aren't you? - Yeah, I love to cook.

0:03:57 > 0:04:00I mean, I think a lot of actors cook.

0:04:02 > 0:04:05Is your stool going down?

0:04:05 > 0:04:07LAUGHTER

0:04:14 > 0:04:16It wasn't me, honest. It just...

0:04:16 > 0:04:18ANDI SPEAKS INDISTINCTLY

0:04:18 > 0:04:19It's my weight.

0:04:20 > 0:04:23Yeah, I'm going to...

0:04:23 > 0:04:29- Christmas cooking, I love doing the things that take time.- Yes.

0:04:29 > 0:04:32So I will do an Irish spiced brisket...

0:04:32 > 0:04:35Yes, tell me about this spiced brisket.

0:04:35 > 0:04:39Well, it's got, you know, you marinade it for seven days...

0:04:39 > 0:04:43- Yeah.- ..in salt, with herbs and sugar.

0:04:43 > 0:04:45And boil and press.

0:04:45 > 0:04:48And then I always make a pate...

0:04:48 > 0:04:51Bit lively. I felt the heat...

0:04:51 > 0:04:52OK, don't worry!

0:04:52 > 0:04:55I felt the heat on the back of my head.

0:04:56 > 0:04:57Oh, my God.

0:04:57 > 0:05:01- I'll do a pate...- You'll do a pate?

0:05:01 > 0:05:04- ..which I'll use game in. - Oh. Nothing like this.

0:05:04 > 0:05:07What happened just now? Was it the booze?

0:05:07 > 0:05:09OK, sorry. No, that was a bit of oil.

0:05:09 > 0:05:11Oh, right, I thought the booze had gone in

0:05:11 > 0:05:12and he was doing it deliberately.

0:05:12 > 0:05:14- I thought you was Flambe-ing.- So...

0:05:14 > 0:05:16Just give us a little bit of detail, my dear. What's going on?

0:05:16 > 0:05:19- OK, so I'm browning off the meat.- Yes.

0:05:19 > 0:05:22- A lot of mixed meeting there. Sweating off the veg here.- Yes.

0:05:22 > 0:05:23That's going into here.

0:05:23 > 0:05:25The veg which are mushrooms and celery and onions.

0:05:25 > 0:05:27Yeah, so I'm going to deglaze this pan with this booze here.

0:05:27 > 0:05:29Hang just one minute.

0:05:29 > 0:05:32So I've got port Madeira... Stay with me.

0:05:32 > 0:05:34Yes, I'm with you. Port Madeira.

0:05:34 > 0:05:37- Port Madeira and a bit of brandy there.- And a bit of brandy?

0:05:37 > 0:05:39Oh, nice!

0:05:39 > 0:05:42There's some red wine in there and I'm going to bring all that down.

0:05:42 > 0:05:45- There's some stock and then we're ready to go. Yes?- Yes, question.

0:05:45 > 0:05:48Can I ask about when you brown the meat,

0:05:48 > 0:05:51should it be all the way outside sealed or...

0:05:51 > 0:05:53In an ideal world, yes.

0:05:53 > 0:05:56It takes a long time to brown meat and you should really do it

0:05:56 > 0:05:59and not overcrowd the pan, cos you want a nice colour.

0:05:59 > 0:06:02So, if you look here, this is nicely browned.

0:06:02 > 0:06:04This is not.

0:06:04 > 0:06:07So all the way round?

0:06:07 > 0:06:09In a pan that size, probably ten minutes.

0:06:09 > 0:06:12It's quite good to do it in batches cos it gets a bit crowded.

0:06:12 > 0:06:16- Ten minutes?- Yeah, it takes a while to do it properly.

0:06:16 > 0:06:18I've been getting that wrong, then!

0:06:18 > 0:06:20So Father Brown, is there a Christmas special of Father Brown?

0:06:20 > 0:06:24Yes, there is and it's out on 23 December.

0:06:24 > 0:06:27- And do you know, I think we might have a clip.- Oh!

0:06:31 > 0:06:35- Enjoying the party, Inspector? - Does it look like it?

0:06:35 > 0:06:37I hate Christmas.

0:06:37 > 0:06:40I hate parties and I particularly hate parties with dancing.

0:06:40 > 0:06:44Begging the question, why are you here?

0:06:44 > 0:06:46There speaks the voice of a celibate.

0:06:46 > 0:06:48Keep your eyes peeled when the dancing starts.

0:06:48 > 0:06:505'7", brown hair, green dress.

0:06:50 > 0:06:54If she asks, you haven't seen me.

0:06:56 > 0:06:58Is it a lovely character to play?

0:06:58 > 0:07:01He's one of those people that people are quite fond of, aren't they?

0:07:01 > 0:07:05- Yeah.- Are you fond of him? - Yeah, I am fond of him. I like him.

0:07:05 > 0:07:08I've got a lot in common with him. Mostly nosiness.

0:07:08 > 0:07:12He's always interested and interesting and, yeah,

0:07:12 > 0:07:14it's a great character to play.

0:07:14 > 0:07:18And I'm surrounded by, you know, fantastic actors.

0:07:18 > 0:07:22Sorcha, who's brilliant. We've got a great team.

0:07:22 > 0:07:26People say that but I didn't really know what teamwork was

0:07:26 > 0:07:28until I worked on that show.

0:07:28 > 0:07:34Well, Harry Potter team was great but it is very important.

0:07:34 > 0:07:37- Yes, if you don't have your team, you're nowhere, my dear.- No.

0:07:37 > 0:07:39- OK, where are we, young man? - Wizards. Magic.

0:07:39 > 0:07:42Where are we?

0:07:43 > 0:07:46So here, this in an ideal world would be reducing

0:07:46 > 0:07:47and getting nice and sticky.

0:07:47 > 0:07:49That's all the booze and all the meat and all the veg.

0:07:49 > 0:07:51That's finished, so ignore that.

0:07:51 > 0:07:54So this is the one that's nicely cooled, OK? On with the pastry lid.

0:07:54 > 0:07:57How long does that take? Is that a lengthy...?

0:07:57 > 0:07:59That would take a good... If you did it properly,

0:07:59 > 0:08:00it'd take it a good half an hour.

0:08:00 > 0:08:02Is that special or is that just a lid?

0:08:03 > 0:08:06- The enamel pan? - Well, it's a little whatsit...

0:08:06 > 0:08:10- It's not a lid.- It looks like a lid.- Is it a lid?

0:08:10 > 0:08:14- No, it's not a lid.- No. - It's a possibility, though.

0:08:14 > 0:08:17- It's a small one. - Right, OK.- Shallowish.

0:08:17 > 0:08:18Pastry's going over this now.

0:08:18 > 0:08:21- And this is puff pastry or short crust?- Boom.

0:08:21 > 0:08:23- Yes.- Puff.

0:08:23 > 0:08:26Oh, you do it by the greaseproof.

0:08:26 > 0:08:27Just lob it over.

0:08:27 > 0:08:29Have you been struggling with that?

0:08:29 > 0:08:31Well, you try and get it... Yes.

0:08:32 > 0:08:36And, Mark, you're narrating Bear Hunt?

0:08:36 > 0:08:38- Yeah, We're Going On A Bear Hunt. - Have you seen...

0:08:38 > 0:08:40- Which is a lovely book. - I'm a character in it.- Oh, OK.

0:08:40 > 0:08:44And it's different to the book. It's much expanded.

0:08:44 > 0:08:46- There's much more story.- Right.

0:08:46 > 0:08:51But Michael Rosen and Helen Oxenbury have been very much involved with it

0:08:51 > 0:08:52and it's great.

0:08:52 > 0:08:55I remember reading it over and over again to my kids.

0:08:55 > 0:08:56It's a lovely book.

0:08:56 > 0:09:00We watched it and Pam Ferris and I

0:09:00 > 0:09:03both confessed to bursting into tears.

0:09:03 > 0:09:06- Oh.- So, I warn you.

0:09:06 > 0:09:09- So that's an animation and this is on at Christmas as well?- Yeah.

0:09:09 > 0:09:10That's on Christmas Eve.

0:09:10 > 0:09:13Now, you do something quite unusual on Christmas Day.

0:09:13 > 0:09:16You don't do Christmas dinner, per se, do you?

0:09:16 > 0:09:19Not this... Normally we do, this year we're not, no.

0:09:19 > 0:09:21- We're doing a big Boxing Day malarkey.- Right.

0:09:21 > 0:09:24- And what's happening on Christmas Day?- I don't know yet.

0:09:24 > 0:09:28- I thought you were making a curry? - Yeah. Well, I've got...

0:09:28 > 0:09:29- That's what I'm trying to get at. - Yeah, OK.

0:09:29 > 0:09:31I want to talk about curry, Mark.

0:09:31 > 0:09:35Well, Bim, who runs a shop in Plumpton,

0:09:35 > 0:09:41he gets some really good mutton and he's got me a leg of mutton.

0:09:41 > 0:09:44So I'm kind of itching to get a hold of that.

0:09:44 > 0:09:46- Well, talk to Vivek.- Ah, yeah.

0:09:46 > 0:09:48I mean, I like doing...

0:09:48 > 0:09:50I mean, two things with mutton.

0:09:50 > 0:09:54One is a real Irish stew, which I love doing.

0:09:54 > 0:09:57And the other one is a sort of yoghurty mutton.

0:09:57 > 0:10:00- Spicy, yoghurty...- Yeah. Hungry!

0:10:00 > 0:10:03LAUGHTER

0:10:03 > 0:10:07- How are we doing, sir?- I'm good. I'm trying to smash through it.

0:10:07 > 0:10:10- There is my cabbage. Little bit of water, just to steam it.- Yeah.

0:10:10 > 0:10:13- Or a bit of white wine, something like that.- Why not?!

0:10:13 > 0:10:16- Just chuck in a bit of parsley in there.- It looks gorgeous.

0:10:16 > 0:10:19And then, we are really nearly ready to go.

0:10:19 > 0:10:21So, that went in for..?

0:10:21 > 0:10:24Eh, so that will go in just... If the mixture's hot -

0:10:24 > 0:10:29or if it's cold, in fact! - it will go in till the pastry's brown.

0:10:29 > 0:10:32- For about 25 minutes.- 25 minutes. Get it beautiful and golden,

0:10:32 > 0:10:35- like that.- Like that. OK. - Looks very lovely.

0:10:35 > 0:10:38I find it hard not to clean up all the time!

0:10:38 > 0:10:41- Butlering!- Yes, I can't help it! I can't help it!

0:10:41 > 0:10:43Twitchy, twitchy.

0:10:43 > 0:10:47Look at that beautiful green. That's a bit of Savoy, is it?

0:10:47 > 0:10:49Just a little bit of Savoy cabbage.

0:10:49 > 0:10:51Mark, you're quite a...you're quite a country cook, are you?

0:10:51 > 0:10:54Erm, well, I dunno. I've never classified myself.

0:10:54 > 0:10:59- It sounds like it. Game, mutton...- Yeah, yeah.

0:10:59 > 0:11:00- Gorgeous.- Right.

0:11:00 > 0:11:04I am going to have a dive into that. Let's get some of that

0:11:04 > 0:11:06on the plate, the best I can.

0:11:07 > 0:11:10- So, there you go. That is... - Oh, it's so rich looking.

0:11:10 > 0:11:12Oh!

0:11:12 > 0:11:17# It's a party! It's a little game-pie party! #

0:11:17 > 0:11:19And there's a chocolate-brown gravy!

0:11:19 > 0:11:20It's a song. Everything is a song.

0:11:20 > 0:11:22- Game pie and Savoy cabbage. - I'm going to give that

0:11:22 > 0:11:25a round of applause, Matt.

0:11:25 > 0:11:27That pie deserves a round of applause.

0:11:27 > 0:11:28APPLAUSE

0:11:28 > 0:11:32Come on, guys, why don't you..? We've got forks.

0:11:32 > 0:11:34If I were you, I'd move pretty sharpish.

0:11:35 > 0:11:39- There's plenty of it! - I know, but you know, it's lush.

0:11:39 > 0:11:41- Mm! So rich!- I love a game pie.

0:11:41 > 0:11:43- How is it, Mark?- Mm.

0:11:43 > 0:11:48It's really silky and it goes perfectly with the Savoy cabbage.

0:11:48 > 0:11:52- Also, I am not normally allowed pastry.- Aren't you?!

0:11:52 > 0:11:53In just a moment,

0:11:53 > 0:11:57our wine expert Jane, here, will be giving us her recommendations

0:11:57 > 0:11:59to go with this dish.

0:11:59 > 0:12:01Something luxury and something that costs a little bit less.

0:12:01 > 0:12:03- I still have pie!- So...

0:12:03 > 0:12:05Well, there's something!

0:12:05 > 0:12:08Now, while Jane sorts that out from her festive wine tree,

0:12:08 > 0:12:11it's Christmas quiz time. Every day, I have set the guests here

0:12:11 > 0:12:15a challenge of guessing what food a famous chef was talking about,

0:12:15 > 0:12:17by just listening to their descriptions.

0:12:17 > 0:12:20Today, it's the turn of one of the most passionate foodies.

0:12:20 > 0:12:23It's Nigel Slater. But can you guess what he's describing?

0:12:23 > 0:12:25It has a real zip to it.

0:12:25 > 0:12:26It's really quite hot.

0:12:28 > 0:12:30Wonderful in a Bloody Mary in the morning.

0:12:30 > 0:12:32Really makes your eyes shine.

0:12:32 > 0:12:33- Chilli.- Horseradish.- Chorizo.

0:12:35 > 0:12:38- Chilli.- I like those one-word answers. Makes it quicker!

0:12:38 > 0:12:41- I don't have a clue. - Shall we have a look?

0:12:41 > 0:12:43It has a real zip to it.

0:12:43 > 0:12:45It's really quite hot.

0:12:46 > 0:12:48Wonderful in a Bloody Mary in the morning.

0:12:48 > 0:12:50Really makes your eyes shine.

0:12:50 > 0:12:52Fresh horseradish.

0:12:52 > 0:12:55Who gave Nigel Slater that massive piece of horseradish?

0:12:55 > 0:13:00Did you know, on Christmas Day, the average person drinks

0:13:00 > 0:13:03three pints, a bottle of red wine, two glasses of Champagne,

0:13:03 > 0:13:07- a glass of port and a mulled wine. - Where's the snowball?!

0:13:09 > 0:13:12So, a very important part of the day. Jane, you have got two wines

0:13:12 > 0:13:16- that complement Matt's dish. Tell us all about them, please.- I have.

0:13:16 > 0:13:19I have got two fantastic reds from different budgets.

0:13:19 > 0:13:21I have one which is really luxury and one that is a bit less.

0:13:21 > 0:13:24Very different wines, but both should be fantastic

0:13:24 > 0:13:28with the game pie. The one which has the Santa hat on it

0:13:28 > 0:13:31is from a region which is bang on trend at the moment,

0:13:31 > 0:13:34in South Africa. It's called Swartland.

0:13:34 > 0:13:35It is a great variety called Cinsault.

0:13:35 > 0:13:38It is the next big thing in South African red wine.

0:13:38 > 0:13:42And it's really fresh, it's really juicy. I would serve it

0:13:42 > 0:13:46chilled a little bit, but the freshness of it will cut through

0:13:46 > 0:13:48the richness of the game pie quite well.

0:13:48 > 0:13:52And then, the robin one, is a bit richer, a bit fuller.

0:13:52 > 0:13:54So, this is from a region in the Rhone in France.

0:13:54 > 0:13:57It's called Gigondas. It's the name of the wine, as well.

0:13:57 > 0:14:00And this is like a, sort of, baby Chateauneuf-du-Pape.

0:14:00 > 0:14:02People know the word Chateauneuf-du-Pape quite well.

0:14:02 > 0:14:06But Gigondas is very close to it, but just not quite as expensive.

0:14:06 > 0:14:07It would be really good to know

0:14:07 > 0:14:10which one you think is a little bit luxury or a bit less.

0:14:10 > 0:14:13Doesn't matter if you like them or not. Just which is more expensive.

0:14:13 > 0:14:17Hands up if you think the Santa wine is the more expensive one.

0:14:19 > 0:14:21I like Mark going out there on his own!

0:14:21 > 0:14:24Well, sorry, Mark. Actually, the other guys are right.

0:14:24 > 0:14:28- The more expensive one is the Gigondas.- Can we put our hands up,

0:14:28 > 0:14:31- too, please?- You can all put your hands up now, if you want to.

0:14:31 > 0:14:34It's wine hands-up! Yeah!

0:14:34 > 0:14:36So, the Gigondas, the more expensive.

0:14:36 > 0:14:41This is £19.99, in Waitrose. And the less expensive one,

0:14:41 > 0:14:42this is only about £7.

0:14:42 > 0:14:46You can get it in Booths, which is a northern supermarket.

0:14:46 > 0:14:49It's lovely that, the luxury one. I like the notion of having

0:14:49 > 0:14:51- a chilled...- Red.- ...red, like that.

0:14:51 > 0:14:55It's a bit like a Beaujolais, but I thought there was too much tannin

0:14:55 > 0:14:58- in that, personally.- There is quite a lot, but it can handle it,

0:14:58 > 0:15:02with the richness of all the flavours in Matt's pie.

0:15:02 > 0:15:05- It's designed to go with food. - Delicious. Thank you very much.

0:15:05 > 0:15:09Coming up, a money-saving gift idea from Bake-Off star Chetna Makan.

0:15:09 > 0:15:11- What is that, Chetna? - So, I am making chocolate bark,

0:15:11 > 0:15:15which has got cinnamon and cardamom in it and...

0:15:15 > 0:15:19- I ate some of it. It was delicious. - It has got caramel sandwiched

0:15:19 > 0:15:23- between it.- Ooh!- Delicious. - Plus, Matt and I are going

0:15:23 > 0:15:26head-to-head in a cook-off, to prove who has the best

0:15:26 > 0:15:29- Christmas trifle recipe.- Yep. But first, let's have our daily visit

0:15:29 > 0:15:31to The Hairy Bikers, who are working their way through

0:15:31 > 0:15:32the 12 days of Christmas.

0:15:32 > 0:15:35Today, they are trying to find a recipe that represents

0:15:35 > 0:15:40five gold rings. Apparently, nothing says that more than giant pretzels.

0:15:45 > 0:15:48There can be no more symbolic five golden rings

0:15:48 > 0:15:51than the five Olympian rings. The rings that bind the world.

0:15:51 > 0:15:55Yes, in that sort of swimmy sort of runny, shot-putty sort of way.

0:15:55 > 0:15:57Yes. In honour of this, we are creating

0:15:57 > 0:15:59the five golden rings.

0:15:59 > 0:16:01- Big pretzels!- Giant pretzels.

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

0:16:03 > 0:16:05And we've found five builders, who have agreed to sing

0:16:05 > 0:16:07for their brekkie.

0:16:07 > 0:16:10# Five gold rings!

0:16:10 > 0:16:12# Four calling birds

0:16:12 > 0:16:13# Three French hens

0:16:13 > 0:16:14# Two turtledoves

0:16:14 > 0:16:18# And a partridge in a pear tree. #

0:16:18 > 0:16:20OK, look, they're not The Temptations,

0:16:20 > 0:16:21but the crowd loved them.

0:16:21 > 0:16:25Now, we've got something dead simple to go with our pretzels.

0:16:25 > 0:16:28Because with all the rich food people tend to eat over Christmas,

0:16:28 > 0:16:30you don't want to do extravagant things with

0:16:30 > 0:16:32your breakfast now, do you?

0:16:32 > 0:16:36So, we've revived an old classic - corned beef hash - and combined

0:16:36 > 0:16:40with the perfect poached egg, it's a great start to the day.

0:16:40 > 0:16:41But first, the pretzels.

0:16:41 > 0:16:46And like all good breads, it's how you begin which is key.

0:16:46 > 0:16:48Good breads are done with a starter

0:16:48 > 0:16:52or a poolish or a sponge, which is basically a, kind of,

0:16:52 > 0:16:56a fermenting gloop, which will make you have

0:16:56 > 0:16:58a more tasty, chewier bread.

0:16:58 > 0:17:02So, take half a kilo of flour, bread flour.

0:17:02 > 0:17:03Put it into a bowl.

0:17:03 > 0:17:06Normally, when we cook it's kind of like a bit of this, bit of that.

0:17:06 > 0:17:08But baking, it's alchemy.

0:17:08 > 0:17:12So, to the half kilo of flour, a sachet of dried yeast

0:17:12 > 0:17:15and about 680-700ml of warm water.

0:17:15 > 0:17:19Just stir this till it's nice and smooth. Cover with clingfilm.

0:17:19 > 0:17:23Leave this to one side in a draught-free place for about

0:17:23 > 0:17:25two, four, six, eight hours.

0:17:25 > 0:17:27Whatever you fancy. Until it's all bubbled up.

0:17:27 > 0:17:31Now put in another half kilo of flour.

0:17:33 > 0:17:38Four teaspoons of salt. Just to temper that, a teaspoon of sugar.

0:17:38 > 0:17:43So, that's your dry goods. Give that a whisk round.

0:17:43 > 0:17:48- Just one tablespoon of olive oil. - And that makes it chewy and ooh...

0:17:48 > 0:17:52Now, look, this is the living, breathing beast.

0:17:52 > 0:17:55You add that to the flour, the salt, the sugar, the olive oil.

0:17:55 > 0:17:58Now, that living, breathing beast is the centre

0:17:58 > 0:18:01- of the universe at the minute. - It's life. We have created life.

0:18:01 > 0:18:04So, put your doo-dah down

0:18:04 > 0:18:09and just let it work, to knead, for seven minutes at a low speed.

0:18:09 > 0:18:12So, after seven minutes

0:18:12 > 0:18:15we have a nice ball of dough.

0:18:15 > 0:18:17It is a soft dough, a workable dough.

0:18:17 > 0:18:22With bread, the softer the dough, generally, the better the bread.

0:18:22 > 0:18:24Look at that. Over to you.

0:18:24 > 0:18:26Shine a light!

0:18:26 > 0:18:30Yes, look at that. It's a good way to tell, sticks to your palms.

0:18:30 > 0:18:32How the bakers do it, they go like this.

0:18:32 > 0:18:33Go on, mate. Go on.

0:18:36 > 0:18:40And here is Barnes Wallis's bouncing bomb.

0:18:40 > 0:18:41Don't play with your food.

0:18:41 > 0:18:44Now, there's enough dough there to make two giant pretzels.

0:18:44 > 0:18:46So we need to roll that out, basically,

0:18:46 > 0:18:48until it's the length of the table.

0:18:48 > 0:18:52Now, take that up like that. Now, think like a tie, yeah?

0:18:52 > 0:18:54Take it like that.

0:18:54 > 0:18:56Figure-of-eight. Plop it down.

0:18:56 > 0:18:59And what does that look like? A giant pretzel!

0:18:59 > 0:19:04Cover it with clingfilm, and leave it to rest again

0:19:04 > 0:19:08for 20 minutes, half an hour, and it will indeed swell up even more.

0:19:08 > 0:19:11And repeat said process five times.

0:19:11 > 0:19:14# Thanks for Christmas

0:19:14 > 0:19:20# Thank you for the love and happiness that's snowing down... #

0:19:20 > 0:19:24Once the pretzels have risen, we are coating them with an eggy wash,

0:19:24 > 0:19:26sprinkling poppy, or sesame, seeds on the top,

0:19:26 > 0:19:28and finishing them off with a pinch of salt.

0:19:28 > 0:19:35Now just bake them in a hot oven, 200-220 degrees centigrade,

0:19:35 > 0:19:40for about half an hour, until they are golden and just lush.

0:19:42 > 0:19:45To make the corned beef hash, first, we are caramelising an onion

0:19:45 > 0:19:50in butter, then we are adding the potatoes and the corned beef

0:19:50 > 0:19:52and letting them cook until crisp.

0:19:52 > 0:19:55I tell you a good word for this - moulder.

0:19:55 > 0:20:00You want your corned beef hash to moulder away for about an hour.

0:20:00 > 0:20:03Once the hash is cooked down, we are adding Worcester sauce,

0:20:03 > 0:20:05parsley and seasoning to taste.

0:20:05 > 0:20:08# And when you get around your Christmas tree

0:20:08 > 0:20:10# Be sure to give all you can

0:20:10 > 0:20:13# Cos the more you're going to give The more you're going to get

0:20:13 > 0:20:15# To be a woman or a gentleman... #

0:20:15 > 0:20:17- Hey, here we go, boys. - Here you are, lads.

0:20:25 > 0:20:28- Boys, what do you think of the corned beef hash?- Lovely, mate.

0:20:30 > 0:20:32Right, lads, no corned beef hash for you boys.

0:20:32 > 0:20:35What do you think about the pretzels and the way the egg is cooked?

0:20:35 > 0:20:38- Very nice. I like.- I could do with some more, if you like.

0:20:38 > 0:20:42I could do with some more, mate. It's nice.

0:20:45 > 0:20:48- How is it going, Stevie? - Very nice. Very good.

0:20:49 > 0:20:53- Where did that go?!- Still warm! - Come on, Steve, don't be shy!

0:20:57 > 0:21:00Thanks, guys. Now, if you are one of those people

0:21:00 > 0:21:02that loves eating at Christmas, but is a bit bored with all

0:21:02 > 0:21:06the traditional food, then Vivek Singh's refreshing inspirations

0:21:06 > 0:21:08are perfect. Vivek, you are going to make us a chicken stew...

0:21:08 > 0:21:11- Yes.- ..but not quite as we know it.- No, not quite.

0:21:11 > 0:21:16I'll do a Syrian Christian-style Kerala chickenish stew.

0:21:16 > 0:21:18- OK. Chickenish?- Ish.

0:21:18 > 0:21:21- I-S-H.- Right.- D-E-W!

0:21:21 > 0:21:24- OK.- So, a distortion

0:21:24 > 0:21:27- of the stew, as we know it.- OK.- Can you cut those green chillies for me

0:21:27 > 0:21:29- and julienne the ginger.- Sure.

0:21:32 > 0:21:35- It's quite a lot of chillies. It's quite a powerful...- Yep.

0:21:35 > 0:21:38That is the only heat. There is no red chilli heat in there.

0:21:38 > 0:21:41- All we have is... - Just the five green!- Use six!

0:21:41 > 0:21:45- Shall we?- Six?- Let's use six.- OK.

0:21:45 > 0:21:48The Syrian Christian community is very deeply rooted.

0:21:48 > 0:21:51It's been around in Indian for thousands of years, you know.

0:21:53 > 0:21:56It's believed that, in 52AD,

0:21:56 > 0:22:00St Thomas the Apostle arrived in Kerala.

0:22:00 > 0:22:03He set up churches and he set up a lot of...

0:22:03 > 0:22:07- Converted a lot of people, you know, into Christianity.- Mm-hm.

0:22:07 > 0:22:09And they were originally Brahmins.

0:22:09 > 0:22:10And so...

0:22:11 > 0:22:13And that, kind of...

0:22:13 > 0:22:14You split them four ways, do you?

0:22:14 > 0:22:16Yeah. Four or two, whatever you want.

0:22:16 > 0:22:21- Good. So...- Does that mean they would have been vegetarian before?

0:22:21 > 0:22:25Eh, yes. That is right. Largely vegetarian and fish.

0:22:25 > 0:22:29- We have got the cinnamon, the clove and the cardamom...- OK.

0:22:29 > 0:22:30..sweating away. And then, into that,

0:22:30 > 0:22:33we have got our garlic...

0:22:34 > 0:22:35..green chillies...

0:22:35 > 0:22:42So, is the food coming out of Kerala particularly identifiable,

0:22:42 > 0:22:48- then, as a certain style?- Oh, yes. Keralan cooking is great for...

0:22:48 > 0:22:52- It uses coconut a lot. - Right.- And a lot of the spices

0:22:52 > 0:22:54that we know of in the Western world as Indian spices -

0:22:54 > 0:22:56pepper and cardamom

0:22:56 > 0:23:00and nutmeg and mace - all the exotic spices that we know of,

0:23:00 > 0:23:02actually originally come from Kerala.

0:23:02 > 0:23:05- So, I want to use coconut milk. - Ooh, it's powerful, isn't it?

0:23:05 > 0:23:09- Wow.- Coconut milk, all these spices, and the chicken is on the bone.

0:23:09 > 0:23:12This is a kind of thing you would find, pretty much,

0:23:12 > 0:23:16- on every household's Christmas table.- Ah.

0:23:16 > 0:23:19And they would normally serve it with a rice pancake

0:23:19 > 0:23:20of some description.

0:23:20 > 0:23:24Like an appam, which is a fermented rice batter.

0:23:24 > 0:23:26- Is that the one with the little holes in it?- Correct.

0:23:26 > 0:23:30Or an uttapam or a dosa one, which is very technical to make

0:23:30 > 0:23:32and quite, sort of, fiddly.

0:23:32 > 0:23:36So, what I have done is I have got a sweet and sour rice

0:23:36 > 0:23:38that you could cook like a pilau rice.

0:23:38 > 0:23:41We have got our onions and chillies and ginger and all that

0:23:41 > 0:23:45- sort of stuff sweating off.- Right. And it's really important that you

0:23:45 > 0:23:49- have got to get that fierce heat? - Yeah, you have got to get this oil

0:23:49 > 0:23:53really hot, for the spices to release their flavours.

0:23:53 > 0:23:55So, this rice, this has also got a lot of flavour in it?

0:23:55 > 0:23:58- Yes.- We have got star anise, we have got curry leaves,

0:23:58 > 0:24:03- bayleafs, onion, peppercorns. - Right.- And also vinegar and sugar.

0:24:03 > 0:24:05- We will add a bit of vinegar and sugar and salt into it.- OK.

0:24:07 > 0:24:10- The vinegar is going into the stew or the rice?- Into the rice.

0:24:10 > 0:24:13- Really? Into the stew.- As well. - Oh, right.- Into the rice, as well.

0:24:14 > 0:24:16Can I ask a question?

0:24:16 > 0:24:18Yes, of course.

0:24:18 > 0:24:20I love that you put your hand up!

0:24:20 > 0:24:23You know, I'm from that generation.!

0:24:23 > 0:24:26What is the difference between black and white cardamoms?

0:24:26 > 0:24:30- Black and green, you mean? - Black and green.- Black and green.

0:24:30 > 0:24:34They are completely different spices. Grow from different plants.

0:24:34 > 0:24:39The only similarity is this flavour in the pods.

0:24:39 > 0:24:41They are slightly sweet in the seeds,

0:24:41 > 0:24:43but actually, the pods are very different,

0:24:43 > 0:24:46the flavours are different and the price is as different

0:24:46 > 0:24:50as it can be. Black cardamom, readily available, very cheap.

0:24:50 > 0:24:53Green cardamom, a lot more expensive. A lot more eucalyptusy,

0:24:53 > 0:24:57mentholy, citrusy notes in there. Whereas black cardamom is used

0:24:57 > 0:24:58a lot in sweets.

0:24:58 > 0:25:00I use black cardamom to smoke halloumi.

0:25:00 > 0:25:04Black cardamom and cinnamon. We smoke halloumi in it and then

0:25:04 > 0:25:08- we use it with red syrup thing. - And black cardamom is particularly

0:25:08 > 0:25:11good for smoky dishes, too, because it has that inherent smokiness.

0:25:11 > 0:25:13- Now, the chicken, getting nicely coloured.- OK.

0:25:13 > 0:25:17So, I have got everything in here. Do you want to cover it in water

0:25:17 > 0:25:20- or just this coconut milk?- We have got coconut milk going into it.

0:25:22 > 0:25:26- Have you added a bit of salt in there?- No salt, just yet.

0:25:26 > 0:25:28I have got sugar and vinegar. It's going to be quite sweet and sour.

0:25:28 > 0:25:33- Sweet and sour. That's the rice.- So, Vivek, what is your Christmas like?

0:25:33 > 0:25:36- Are you working?- I do, you know. It's the biggest lunch

0:25:36 > 0:25:39in each of my three restaurants.

0:25:39 > 0:25:43- It's the biggest lunch service we do, Christmas Day.- Is it?

0:25:43 > 0:25:46- Yeah.- Really?- Seriously. I do, you know, just shy of 400 people

0:25:46 > 0:25:50- at a sitting on Christmas Day.- Wow! - It's the biggest lunch of the year.

0:25:50 > 0:25:55So, once I have done that, I might do this for my Boxing Day feast,

0:25:55 > 0:25:58- to be honest with you.- Do you stop at all?- When do you get time off?

0:25:58 > 0:26:02- Between Boxing Day and New Year's Eve.- All right. OK.

0:26:02 > 0:26:07- I will take time. - OK, so coconut. Any water?- Yes.

0:26:07 > 0:26:11So we had one cup of soaked rice,

0:26:11 > 0:26:14- so you are going to add at least one cup of..- Water.

0:26:14 > 0:26:16..water into it, please.

0:26:16 > 0:26:22Now, into my still, I am going to add this coconut milk.

0:26:22 > 0:26:25There is quite a lot of chilli in there. If you can't take

0:26:25 > 0:26:27hot food, does the coconut milk balance that back out?

0:26:27 > 0:26:30It absolutely will. Plus, you don't have add all that chilli,

0:26:30 > 0:26:34- if you don't like chilli.- Yep.- But you will see that there is no other

0:26:34 > 0:26:36heat in it. This is the only thing we have.

0:26:36 > 0:26:39The thing with Matt - how do you know how much water to add

0:26:39 > 0:26:42into your rice? What you are looking for

0:26:42 > 0:26:45is the amount of soaked rice and the amount of...

0:26:45 > 0:26:50- So, one part of soaked rice and two parts of water or liquid.- Yeah.

0:26:50 > 0:26:53So, you have got coconut milk. So, you just balance it out.

0:26:53 > 0:26:56When it's cooked for about 25-30 minutes,

0:26:56 > 0:26:59- that's what this looks like.- Mm. - Can I try that?- Course you may.

0:26:59 > 0:27:01- MARK:- I can't see!

0:27:02 > 0:27:06- Can you not?- We'll get you there soon!- Into that, we add a touch

0:27:06 > 0:27:10of that vinegar, for last-minute freshness.

0:27:10 > 0:27:12- I like the vinegar.- Yeah?

0:27:12 > 0:27:14And some black pepper.

0:27:14 > 0:27:18This is the other kind of heat. You can't have a Kerala dish

0:27:18 > 0:27:21- and not use freshly-cracked pepper. - That vinegar's great.

0:27:22 > 0:27:24Give it a real kick.

0:27:25 > 0:27:27And some garam masala.

0:27:27 > 0:27:28So, just some ground...

0:27:29 > 0:27:31OK, Vivek, do you have

0:27:31 > 0:27:33rice cooking rules?

0:27:33 > 0:27:36In the Caribbean, in our family, once you put the lid on,

0:27:36 > 0:27:39you are not allowed to go back to the pot and touch it.

0:27:39 > 0:27:43- Really? Bad luck, is it?- You put the lid on, you don't touch the pot

0:27:43 > 0:27:47- or there's real trouble!- It isn't a bad omen or are you not allowed to.

0:27:47 > 0:27:51It just speaks about the confidence that the cook has. If you really

0:27:51 > 0:27:55know your onions well and you know how to cook rice, you don't need

0:27:55 > 0:27:58- to go back.- Don't need to muck about with it.- That's what it is.

0:27:58 > 0:28:01- Matt, you know your stuff. - I've got the rice.- Not going back!

0:28:01 > 0:28:05- Done the rice. We are there. We just need the curry.- Right.

0:28:05 > 0:28:09- OK.- So, this is quite a thin sauce, is it?- Yeah, it can be as thin

0:28:09 > 0:28:12or as thick as you like. This is a really good consistency,

0:28:12 > 0:28:16as you see it now. It's a really, really good consistency.

0:28:17 > 0:28:19- JANE:- Such a good job this!

0:28:19 > 0:28:22- For the festive season... - Don't worry, we'll eat it all.

0:28:23 > 0:28:25- All right?- There we go.

0:28:28 > 0:28:30A little bit of fresh curry leaves,

0:28:30 > 0:28:33- again, scattered around there. - OK, remind us what this is.

0:28:33 > 0:28:37What you have got there is a Syrian Christian-style

0:28:37 > 0:28:40chicken stew, with sweet and sour rice.

0:28:40 > 0:28:42- Delicious!- Let's find out. - Good work.

0:28:46 > 0:28:48OK, everyone, let's get involved.

0:28:52 > 0:28:54We are going to need some spoons, I reckon.

0:28:54 > 0:28:56We were, literally, all over there champing at the bit.

0:28:56 > 0:28:58- Do you like a curry, Mark?- Yeah!

0:29:02 > 0:29:04- I adore it.- It looks amazing. - We have got forks with it.

0:29:08 > 0:29:11Here we go, people. I am very intrigued by this rice.

0:29:11 > 0:29:14I like the history in that dish, as well.

0:29:14 > 0:29:18- Ooh! That vinegar in the rice is amazing.- Mm.

0:29:18 > 0:29:19Very good.

0:29:19 > 0:29:22What vinegar did you put in it? Red wine vinegar or just..?

0:29:22 > 0:29:24- Just a bit of malt vinegar. - That is so good.

0:29:24 > 0:29:29- Oh, wow.- Shall I carry on eating or shall I...

0:29:29 > 0:29:32- or shall I read this link?- Seriously good.- Right, you enjoy that.

0:29:32 > 0:29:35I'll read. Now, panettone was one of the most popular

0:29:35 > 0:29:37food gifts this year and sales are up 40%,

0:29:37 > 0:29:41which means a lot of us are going to get some from Christmas.

0:29:41 > 0:29:43But after a couple of slices, what do you do with it?

0:29:43 > 0:29:46Here is Nigella with a recipe for leftover panettone - stuffing balls.

0:29:51 > 0:29:56# Jingle, jingle, jingle, jingle

0:29:56 > 0:29:57# Ooh-ooh, ooh-ooh, ooh... #

0:30:01 > 0:30:03While I love the sweetness of panettone -

0:30:03 > 0:30:07and, really, it's a key factor in this recipe -

0:30:07 > 0:30:11you don't really get it unless you counter with a bit of salt.

0:30:11 > 0:30:15That's why I've got 375g of pancetta in there.

0:30:15 > 0:30:18And now, four shallots.

0:30:18 > 0:30:22Like onions, but milder and sweeter.

0:30:24 > 0:30:27Italians start off so many savoury recipes

0:30:27 > 0:30:32with something called a "soffritto", which is really an onion mix.

0:30:32 > 0:30:36And Italians never - at least, I don't think they ever do -

0:30:36 > 0:30:39cook something savoury without celery,

0:30:39 > 0:30:41and I'm all for them, with this.

0:30:41 > 0:30:43We want two sticks in here.

0:30:43 > 0:30:46Just brings a sort of grassy freshness,

0:30:46 > 0:30:49so even people who don't like celery love this.

0:30:51 > 0:30:53I've talked about the need for salt

0:30:53 > 0:30:55to counteract the sweetness of the panettone,

0:30:55 > 0:31:00but I also think sharpness is essential, hence some apples.

0:31:00 > 0:31:04I mean, they're not terrifically sharp - any eating apple will do -

0:31:04 > 0:31:11but I always have apples in any of my stuffing recipes.

0:31:11 > 0:31:13This one is no exception.

0:31:14 > 0:31:19I'm too lazy to peel the apples, but I have made a concession

0:31:19 > 0:31:21and I am taking out the pips and the core.

0:31:23 > 0:31:27The herb of choice in a soffritto, generally, is parsley,

0:31:27 > 0:31:32but I want the blessed bitterness of sage.

0:31:32 > 0:31:33Everything is about balance.

0:31:33 > 0:31:39Although I have not been terribly balanced about my processor work.

0:31:39 > 0:31:42A more patient person would have blitzed in stages.

0:31:42 > 0:31:43And here goes.

0:31:43 > 0:31:47I might have to do a bit of a scrape down, but it's not too hard.

0:31:52 > 0:31:55And while I wait for this to blitz down,

0:31:55 > 0:31:59I'll warm some garlic oil in a pan, so that I can fry it.

0:32:07 > 0:32:09Wow!

0:32:09 > 0:32:12Not terribly attractive at this point, but do not panic.

0:32:12 > 0:32:15Right, in, this pancetta porridge,

0:32:15 > 0:32:18is what it looks like, goes into my pan...

0:32:19 > 0:32:22..just to cook it gently.

0:32:22 > 0:32:23SIZZLING

0:32:27 > 0:32:28Mmm.

0:32:31 > 0:32:36It is like a mush, but that is what I want,

0:32:36 > 0:32:38because the wetter this mixture is,

0:32:38 > 0:32:43the squidgier the panettone stuffing squares will be when we eat them.

0:32:45 > 0:32:48Obviously, this will be baked on party day,

0:32:48 > 0:32:50but for now, I just want to make sure

0:32:50 > 0:32:56that the vegetables are softened and the pancetta is cooked.

0:32:56 > 0:32:58But only just cooked.

0:33:01 > 0:33:03I know it doesn't look that different

0:33:03 > 0:33:05from when it went into the frying pan,

0:33:05 > 0:33:07but that doesn't really matter...

0:33:08 > 0:33:11..because it's going to look all very different later on.

0:33:13 > 0:33:16In that goes to a big bowl. Use a bigger bowl than you think.

0:33:19 > 0:33:23Into this go 200g of vac-packed chestnuts.

0:33:23 > 0:33:25I cannot have Christmas without chestnuts.

0:33:29 > 0:33:33The Italians know that lemon brings out the taste

0:33:33 > 0:33:35of absolutely everything else,

0:33:35 > 0:33:39so it's the zest and juice of a whole lemon here.

0:33:40 > 0:33:46This sort of kitchen pottering makes me feel very calm and grounded.

0:33:55 > 0:33:57Also adds more liquid, which is what I want.

0:34:00 > 0:34:01And now...

0:34:03 > 0:34:05..look at this.

0:34:05 > 0:34:09The panettone, 500g, glorious and golden.

0:34:09 > 0:34:13I sliced it before, cos I wanted it to be a teeny bit stale -

0:34:13 > 0:34:15all the better to soak up

0:34:15 > 0:34:17the flavours and juices from the mixture here.

0:34:18 > 0:34:20When I feel the food,

0:34:20 > 0:34:23that's when I start getting excited about eating it.

0:34:26 > 0:34:29Finishing off my panettone squares is the work of minutes.

0:34:31 > 0:34:33All I do is beat a couple of eggs and squelch them

0:34:33 > 0:34:36into the stuffing mixture.

0:34:37 > 0:34:41I squidge this into a foil tray and pop it into a 200-degree oven

0:34:41 > 0:34:43to bake, for roughly half an hour.

0:34:45 > 0:34:48Then, whip the tray out of the oven and cut the stuffing into squares,

0:34:48 > 0:34:52which go on to small plates, to be nibbled as canapes.

0:34:52 > 0:34:55I think of these as little savoury brownies.

0:35:01 > 0:35:04Still to come, it's the most popular drink to leave out for Santa

0:35:04 > 0:35:05on Christmas Eve - sherry.

0:35:05 > 0:35:07But why not brighten up Santa's night

0:35:07 > 0:35:09by leaving him a sherry cocktail?

0:35:09 > 0:35:11Jane has a selection for us.

0:35:11 > 0:35:13And if you want to get creative in the kitchen this year,

0:35:13 > 0:35:16then Bake Off star Chetna Makan is here with a home-made gift

0:35:16 > 0:35:20the whole family can make - chocolate cardamom bark.

0:35:20 > 0:35:23And from Christmas past, the Two Fat Ladies

0:35:23 > 0:35:26make a classic '70s dish and it's a real retro treat.

0:35:26 > 0:35:28It's time now for me to give Matt a present,

0:35:28 > 0:35:31a Christmas foodie gift that the supermarkets are full of -

0:35:31 > 0:35:33the sort of thing you would find in a Christmas hamper.

0:35:33 > 0:35:35Selection box?

0:35:35 > 0:35:38Matt, your challenge is to transform my gift from the ordinary

0:35:38 > 0:35:42to the extraordinary so here you go, nobody move, everybody stay there.

0:35:42 > 0:35:45- You ready for this?- Yeah. - Clearly, you're ready for this!

0:35:45 > 0:35:47- It's marmalade. - An enormous surprise,

0:35:47 > 0:35:49you don't know what's coming out of the box.

0:35:49 > 0:35:53- It's marmalade.- Marmalade! - Marvellous, marvellous.

0:35:53 > 0:35:55- I think that's really lovely. - I like a bit of marmalade.

0:35:55 > 0:35:59When I'm not putting it on my toast, I'm putting it in this pudding.

0:35:59 > 0:36:03- And what is this? - It's an almond pudding.- Almond...

0:36:03 > 0:36:07- And is it orange marmalade?- Yeah. - Yum!- It's very, very easy.

0:36:07 > 0:36:09Do you like marmalade? It's a bit of a...

0:36:09 > 0:36:13You don't like it, Vivek's shaking his head in a decidedly "no" manner.

0:36:13 > 0:36:18- I love it.- I like thick cut. - You like thick cut?

0:36:18 > 0:36:20Oh, I thought if you didn't like it,

0:36:20 > 0:36:23- you'd probably go for the more dainty...- No, no.

0:36:23 > 0:36:26- No, no, no, no, man marmalade. - Man marmalade!

0:36:26 > 0:36:30- And how about you?- I like it when it's bitter. I like it when it's...

0:36:30 > 0:36:34- And it's great on ham when you cook it.- Oh, as a glaze?

0:36:34 > 0:36:35It's really nice on goose, you know.

0:36:35 > 0:36:37If your plate it on goose, it's a really yummy thing.

0:36:37 > 0:36:40- I'm going to make some... - Didn't I tell you that?

0:36:40 > 0:36:42In fact, I was thinking... Did I hear that?

0:36:42 > 0:36:43Do you know where I heard it?

0:36:43 > 0:36:47- He said it on Saturday Kitchen about two weeks ago.- I told her that.

0:36:47 > 0:36:49No, you said it on telly.

0:36:49 > 0:36:51- Who was it? Somebody, somebody? - Galton.

0:36:51 > 0:36:54Galton Blackiston paints it on goose

0:36:54 > 0:36:56and I thought, "That's a really good idea.

0:36:56 > 0:36:59"I'll pass it off as my own!"

0:37:00 > 0:37:03Oh, my God, you taught me something. How annoying is that?

0:37:03 > 0:37:05I'm going to have to work on that, definitely.

0:37:05 > 0:37:08Matt, what are you doing?

0:37:08 > 0:37:12- OK, so I am just mixing some butter and sugar.- Just casually?

0:37:12 > 0:37:14Just lightly, casually mixing some butter and sugar.

0:37:14 > 0:37:18We're going to get that nice and soft and hopefully the sugar

0:37:18 > 0:37:21starts to dissolve and in with some eggs and then finally some

0:37:21 > 0:37:25ground almonds, OK, so when that's done, here I've got...

0:37:25 > 0:37:28- It's not blind baked, it's unblind. - Right.

0:37:28 > 0:37:29OK, so a raw pastry case,

0:37:29 > 0:37:31I'm going to spread some of the marmalade on the bottom.

0:37:31 > 0:37:33In with the mix, bung it in the oven,

0:37:33 > 0:37:36- a few almonds on top and that's it. - So, why don't you bake it blind?

0:37:36 > 0:37:39You don't need to. Do it nice and slowly and the whole thing...

0:37:39 > 0:37:43And it'll crisp up enough. That's always the worry, isn't it?

0:37:43 > 0:37:44What's the worry?

0:37:44 > 0:37:46That the pastry won't cook enough on the bottom

0:37:46 > 0:37:48- cos you don't want a soggy bottom.- No, but it will.

0:37:48 > 0:37:51It takes a bit longer so this will take about sort of 45-50 minutes.

0:37:51 > 0:37:54- Which is quite a long bake. - It is, it is, but it works.

0:37:54 > 0:37:57Did you like my terminology?

0:37:57 > 0:38:00- It's a posh Bakewell tart, isn't it, really?- It is a lot like that, yeah.

0:38:00 > 0:38:04- You could call it an Oxford tart. - Why?

0:38:04 > 0:38:08- Oxford marmalade, I don't know. - Oh, I like your thinking.

0:38:08 > 0:38:10- More of a pudding than a tart. - Do you bake, Mark?

0:38:10 > 0:38:14Erm, no, I'm rubbish. I'm no good at baking.

0:38:14 > 0:38:22I can do bread, but my wife's a patissier so it's just like...

0:38:24 > 0:38:27- Carry on.- Are you impressed with our young Matt here?

0:38:27 > 0:38:30I'm still not convinced it's a pudding!

0:38:30 > 0:38:33How could that be a pudding? It's a pastry case.

0:38:34 > 0:38:37She doesn't even like your terminology!

0:38:37 > 0:38:39She might have a point, to be honest.

0:38:41 > 0:38:43So, is this something that you'd bake, things like this?

0:38:43 > 0:38:45Oh, yeah, I love tarts.

0:38:45 > 0:38:49- Me, too, I love a good tart. - And marmalade. Amazing combination.

0:38:51 > 0:38:54Did you start baking really young, Chetna?

0:38:54 > 0:38:58Erm, not really, but when I was slightly older,

0:38:58 > 0:39:03- I did a lot of birthday cakes with my mum.- Birthday cakes?- Yeah.

0:39:03 > 0:39:07Simple cakes for friends and family.

0:39:07 > 0:39:09What's happening over here?

0:39:09 > 0:39:12You carry on, I'm going to just keep mixing.

0:39:12 > 0:39:14Is that you just starting to get...

0:39:14 > 0:39:17If you're fascinated by what's happening over here,

0:39:17 > 0:39:20of course, you can get all of today's studio recipes,

0:39:20 > 0:39:24including this delicious one from Matt, on the website.

0:39:29 > 0:39:31- Right, so we're nearly there, I'm assuming?- Yes, we are.

0:39:31 > 0:39:33Do you want me to help you get the...

0:39:33 > 0:39:37- Matt, do you want a spoon for your marmalade?- Phew!- OK.

0:39:37 > 0:39:40Let me get you something to help you with your marmalade, my dear.

0:39:40 > 0:39:43Here you are. Have a spread of that.

0:39:43 > 0:39:45Delicious!

0:39:45 > 0:39:48- That looked like a workout for your arm, Matt.- Yeah, it was!

0:39:48 > 0:39:51- Do you bake, Jane?- Yeah, I do bake.

0:39:51 > 0:39:55I always think people are either bakers or cookers.

0:39:55 > 0:39:58So, my mum is definitely in the baking category,

0:39:58 > 0:40:01but I'm more of the cook category.

0:40:01 > 0:40:06I think it's a confidence thing, because I've cooked all my life

0:40:06 > 0:40:11and it was really only about maybe six years ago or something

0:40:11 > 0:40:14I started getting into baking properly and it was because

0:40:14 > 0:40:17I'd sort of had enough watching from the side-lines and now I've got

0:40:17 > 0:40:21- quite fancy. What about you, Vivek? Are you a baker?- I'm a cook.

0:40:21 > 0:40:22- Yeah.- You're a cook.

0:40:22 > 0:40:27Well, actually, in my experience of the last 20-odd years,

0:40:27 > 0:40:31I find that for most people, it's mutually exclusive.

0:40:31 > 0:40:34You're either a very good cook or you're a very good baker.

0:40:34 > 0:40:36- You can't be both. - Yeah, that's what I think.

0:40:36 > 0:40:39- You can do both.- They CAN be both. - Controversial!

0:40:39 > 0:40:45- You can do both. You just have to... - That's why I threw that in. Whoa!

0:40:45 > 0:40:47So, what would we drink with something like this?

0:40:47 > 0:40:51Ooh, well, a dessert wine obviously is quite good.

0:40:51 > 0:40:53Something that has quite an orangey flavour, so maybe

0:40:53 > 0:40:57a Tokaji or something, which is a sweet wine from Hungary.

0:40:57 > 0:41:00It's really lovely, it has that kind of barley sugar flavour.

0:41:00 > 0:41:01That would be delicious.

0:41:01 > 0:41:03I quite like something a bit the opposite when I have

0:41:03 > 0:41:06something sweet, because when I'm having something sweet,

0:41:06 > 0:41:09I don't really want a sweet drink as well.

0:41:09 > 0:41:11I know that that's what's recommended.

0:41:11 > 0:41:13Yeah, yeah, yeah, I understand.

0:41:13 > 0:41:17That's OK, you don't have to go for something like that.

0:41:17 > 0:41:21- What about the botrytis? - Yeah, exactly.

0:41:21 > 0:41:23What's that? What's a botrytis?

0:41:23 > 0:41:27- It's a fungus, isn't it? - Yeah, it's a disease...- A fungus?!

0:41:27 > 0:41:29- Yeah, but it's a good disease. - You eat cheese.

0:41:29 > 0:41:31- It's a good disease.- Botrytis?

0:41:31 > 0:41:35- Botrytis?- Botrytis. B-O-T-R-Y-T-I-S.

0:41:35 > 0:41:37This is a drink?

0:41:37 > 0:41:40No, no, it's a disease that affects grapes

0:41:40 > 0:41:43that make them go... that have a high sugar content,

0:41:43 > 0:41:46- so then you make a sweet wine from it.- OK.

0:41:46 > 0:41:49- Oh, knowledge!- Mark's obviously a connoisseur, yeah!

0:41:49 > 0:41:52- Do you want some help there, dear? - No, it's just a bit hot.

0:41:52 > 0:41:54I've just been labelled.

0:41:54 > 0:41:57That tart went in the oven at about sort of 150,

0:41:57 > 0:42:00160, so quite low, for about 45-50 minutes.

0:42:00 > 0:42:01A nice long bake, as we talked about,

0:42:01 > 0:42:05- and you've got your nice crisp bottom.- Ooh!- Look at that!

0:42:05 > 0:42:08- It looks lovely.- Right, I'm not going to take the base off.

0:42:08 > 0:42:09I'm just going to cut through it.

0:42:12 > 0:42:14Oh, it is pleasing.

0:42:14 > 0:42:18- It is, it's just pleasing. - Is it warm?- Yeah.- Oh, yeah!

0:42:18 > 0:42:23- Do you want cake?- Yes! - Have you got cream?- Yeah, I have.

0:42:23 > 0:42:27- That's the right answer.- Oh, no, that's... I thought that was butter.

0:42:27 > 0:42:30He's got proper cream. Oh, my word!

0:42:30 > 0:42:35- And there you go, that is my almond and marmalade pudding.- Delightful!

0:42:39 > 0:42:42Fantastic! I suppose you're all ready... Look at that cream!

0:42:42 > 0:42:46In an ideal world, right, you would have given me dark marmalade.

0:42:46 > 0:42:49- Dark marmalade?- That really dark, bitter stuff.- Oh, yes!

0:42:49 > 0:42:52- Cos I've got a feeling it might be a bit too sweet.- I bet it's not.

0:42:52 > 0:42:55- Let's try it. - I bet that clotted cream will help.

0:42:55 > 0:42:58It'd be rude if I didn't pass it to the ladies.

0:42:58 > 0:43:00I'm not sure why it's going so far away from me.

0:43:00 > 0:43:05- Did everybody see what just happened?- Is it warm?

0:43:07 > 0:43:10- It's quite gooey, actually, in texture.- Almost pudding-like.

0:43:10 > 0:43:12Oh, that's true!

0:43:12 > 0:43:14Almost pudding-like in texture!

0:43:14 > 0:43:17Mmm, amazing.

0:43:18 > 0:43:19Is it a bit sweet?

0:43:19 > 0:43:22- Does it need to be more bitter? - It's very almondy.

0:43:22 > 0:43:25You're going straight for the pastry.

0:43:25 > 0:43:27- Wow!- What does our baker think?

0:43:27 > 0:43:32- I'd say, "Be honest," but maybe... - Don't be honest! Be nice!

0:43:32 > 0:43:35- I think she's a bit blunt. - Who's going to be Mary Berry?

0:43:35 > 0:43:39- That's really, really good. - Yes, it is! Thank you very much.

0:43:39 > 0:43:42- It's delicious! The tart is lovely.- Thank you.

0:43:42 > 0:43:46- Yum!- So, can you pass over the wine?

0:43:46 > 0:43:49Yeah, there's loads over there. Let me read this.

0:43:49 > 0:43:52Right, if you fancy getting your kids involved in your festive

0:43:52 > 0:43:56cooking, then Chetna here has a foodie gift that everyone can make.

0:43:56 > 0:43:59But first, Mark, what's your best Christmas memory?

0:43:59 > 0:44:04Actually, it can be disastrous or delightful. We don't mind.

0:44:04 > 0:44:10Er, I remember waking up possibly Christmas Eve, I was only

0:44:10 > 0:44:15eight or seven or something, and I remember seeing Dad going

0:44:15 > 0:44:19downstairs, seeing him from my bedroom and he'd got

0:44:19 > 0:44:23a box in his hand and what he was going downstairs to do was

0:44:23 > 0:44:28painting me some soldiers, and for some reason,

0:44:28 > 0:44:34I kind of knew something was up, cos I was like, "What's he doing?"

0:44:34 > 0:44:37And then Christmas Day, I got a little box of lead soldiers,

0:44:37 > 0:44:41- and that sounds very Victorian... - It sounds lovely.

0:44:41 > 0:44:46But it was a lovely, lovely thing and I'll never forget it.

0:44:47 > 0:44:53- Don't be licking those lead soldiers, though.- Nor the paint!

0:44:54 > 0:44:58Right, here's some more of our favourite faces with

0:44:58 > 0:44:59their Christmas memories.

0:44:59 > 0:45:03So, my favourite Christmas memory was when I had my first

0:45:03 > 0:45:07Christmas in the UK, so that was my first Western Christmas at

0:45:07 > 0:45:10the age of nine years old and I moved over from Georgia and

0:45:10 > 0:45:13in Georgia, we didn't actually have Father Christmas bringing

0:45:13 > 0:45:14presents for children.

0:45:14 > 0:45:20He used to bring us fruit and sweets, so I was eight or nine and

0:45:20 > 0:45:23I got to choose my first-ever toy for Christmas and that was

0:45:23 > 0:45:27incredible and I picked a Barbie hair salon.

0:45:27 > 0:45:31So, my Christmas memory, every year without fail from being tiny,

0:45:31 > 0:45:34my mum used to wake us up on Christmas morning with

0:45:34 > 0:45:37a freezing cold flannel over our faces, wringing it out,

0:45:37 > 0:45:40screaming, "It's Christmas!" like a 12-year-old,

0:45:40 > 0:45:43and she still does it to this day if I stay there the night before.

0:45:43 > 0:45:46So, I plan on continuing that tradition with my son

0:45:46 > 0:45:48when he's a little bit older.

0:45:48 > 0:45:53My best Christmas ever was 1943 and it snowed and it snowed and

0:45:53 > 0:45:57it snowed, which meant I didn't have to go back to school for

0:45:57 > 0:45:59weeks and weeks and weeks!

0:45:59 > 0:46:02Didn't have to go back to school, hip-hip-hooray!

0:46:02 > 0:46:04That's my favourite Christmas.

0:46:06 > 0:46:09Now, did you know that a third of us will be lucky enough to get

0:46:09 > 0:46:11a home-made gift this Christmas?

0:46:11 > 0:46:13Yeah, home-baked gifts are on the rise this year,

0:46:13 > 0:46:16so the stars of the Great British Bake Off are showing us how

0:46:16 > 0:46:18to create perfect gift ideas and today,

0:46:18 > 0:46:22we welcome one of 2014's most successful bakers, Chetna Makan.

0:46:22 > 0:46:25Good to have you here, Chetna. APPLAUSE

0:46:27 > 0:46:29OK, so what are you making?

0:46:29 > 0:46:35So, I am making chocolate bark with cardamom and cinnamon and it's going

0:46:35 > 0:46:37to have caramel running in between,

0:46:37 > 0:46:39so it's like a bark sandwich.

0:46:39 > 0:46:40Nice, OK, let's do it.

0:46:40 > 0:46:45Yeah, so I've got some dark chocolate here and I've just

0:46:45 > 0:46:48broken it into small pieces and it's nice and melted, ready.

0:46:48 > 0:46:53And once it's at this stage, we're going to add some cardamom

0:46:53 > 0:46:56to this, just some ground cardamom and some...

0:46:56 > 0:46:58It works nicely with chocolate.

0:46:58 > 0:47:00Oh, my God, so beautiful!

0:47:00 > 0:47:02LAUGHTER

0:47:02 > 0:47:05- Does it make you happy, Chetna? - I love cardamom.

0:47:05 > 0:47:07But especially with chocolate.

0:47:07 > 0:47:11It is really nice and with some more cinnamon, it's a good balance.

0:47:11 > 0:47:12Right, OK.

0:47:12 > 0:47:17So, nicely blended,

0:47:17 > 0:47:21and you just pour half of this

0:47:21 > 0:47:24on the sheet, just half.

0:47:24 > 0:47:28We keep the other half for the top layer.

0:47:28 > 0:47:31Where did you come up with this? Did you see it somewhere?

0:47:31 > 0:47:35No, actually, my kids and my husband love dark chocolate,

0:47:35 > 0:47:40even the kids just love dark chocolate and caramel and

0:47:40 > 0:47:43- this was quite a nice little thing to have.- Combine the two.

0:47:43 > 0:47:45Yeah, exactly.

0:47:45 > 0:47:52- So, just spread it thin and then we leave it to cool in the fridge.- OK.

0:47:52 > 0:47:54And while that is cooling,

0:47:54 > 0:47:57I'm just going to make some caramel here and, for that, I have got

0:47:57 > 0:48:03some butter, some light muscovado sugar

0:48:03 > 0:48:06- and some double cream.- OK.

0:48:06 > 0:48:08What are you doing at Christmas?

0:48:08 > 0:48:10Do you do a lot of baking for your family?

0:48:10 > 0:48:12I do do a lot of baking, yes,

0:48:12 > 0:48:17and it could be anything the kids want or I feel like baking.

0:48:17 > 0:48:21- It's not...- Is it always baking, or are you a cook as well?

0:48:21 > 0:48:25I am a cook, and when that conversation...

0:48:25 > 0:48:30No, no, I actually equally love cooking and baking, guys.

0:48:30 > 0:48:35I can't choose one. I'm a very passionate cook as well, so...

0:48:35 > 0:48:38And you've got a book that came out this year, haven't you?

0:48:38 > 0:48:41Yes, yes, Cardamom Trail. It came out in April.

0:48:41 > 0:48:43OK, and is that just baking, or is that everything?

0:48:43 > 0:48:47That one is baking, but it has got lots of elements of cooking,

0:48:47 > 0:48:52like it's got pies with paneer stuffing. It's got some...

0:48:52 > 0:48:54Oh, thank you.

0:48:54 > 0:48:59And there's, like, chicken-stuffed pie or there's curry tart,

0:48:59 > 0:49:01so there's cooking involved as well,

0:49:01 > 0:49:05it's not just cakes and stuff, so it's kind of a combination.

0:49:05 > 0:49:09So, just once the sugar's melted, the cardamom's ready.

0:49:09 > 0:49:13- Yeah, that'll be handy.- Shall I use a spoon? Call me old-fashioned!

0:49:13 > 0:49:14LAUGHTER

0:49:14 > 0:49:18I'm just worried you're going to take the nonstick off the pan.

0:49:18 > 0:49:23So, once that is ready, just cook it for two minutes and then

0:49:23 > 0:49:26- we'll leave it to cool, which we have some here.- OK.

0:49:26 > 0:49:30Chetna, your use of spices is one of the things that made you

0:49:30 > 0:49:33- quite successful on Bake Off, isn't it?- Yes.

0:49:33 > 0:49:34What did he call you, The Hollywood?

0:49:34 > 0:49:36He called you something - Queen of Spices?

0:49:36 > 0:49:39- Is that what we're calling him? - I'm calling him The Hollywood today.

0:49:39 > 0:49:41- Queen of Spices. - Yes, Spice Queen, yeah.

0:49:41 > 0:49:45- You quite liked that, didn't you? - Yes, yeah.- Did you use a lot, then?

0:49:45 > 0:49:51Yeah, I do like combining spices with baking as well,

0:49:51 > 0:49:53which is what I really enjoy.

0:49:53 > 0:49:59So that's nice and chilled, and just the caramel...

0:50:01 > 0:50:03- OK, so this, chilled, becomes this. - Yes.

0:50:03 > 0:50:05- Then you spread it with the caramel. - Yes.

0:50:05 > 0:50:12- Then this goes and sets, which is this.- Right, so that becomes this.

0:50:12 > 0:50:15- Are you keeping up?- Yes, we are. We're watching avidly.

0:50:15 > 0:50:18- We're waiting!- Yes!

0:50:18 > 0:50:20Quite impatiently!

0:50:20 > 0:50:23So, do you make a lot of gifts for Christmas, foodie gifts?

0:50:23 > 0:50:28I do, yeah, I do a lot of foodie gifts for neighbours,

0:50:28 > 0:50:30- teachers, friends.- Really?

0:50:30 > 0:50:32See, in the past, I've been quite rude about foodie gifts,

0:50:32 > 0:50:34haven't I, Andi?

0:50:34 > 0:50:35The first time I ever met Matt,

0:50:35 > 0:50:40we were doing a cooking show a long time ago and people were

0:50:40 > 0:50:43giving us home-made gifts and he just complained!

0:50:43 > 0:50:45LAUGHTER

0:50:45 > 0:50:47And I was like, "Don't you think they're lovely?"

0:50:47 > 0:50:49He was like, "No, cheap!" I was like, "Oh, dear!"

0:50:49 > 0:50:53My bugbear is all that nasty home-made wine that people make -

0:50:53 > 0:50:57- home-made wine and home-made beer is generally awful.- OK.- Just saying!

0:50:57 > 0:51:00Then they just don't give him any, OK, and I was like,

0:51:00 > 0:51:02"What, the little children making you things with

0:51:02 > 0:51:05"their little hands, that's not good enough for you?"

0:51:05 > 0:51:06Only in a factory!

0:51:07 > 0:51:12And then I've just got some cashew nuts and almonds going on top.

0:51:12 > 0:51:16OK, and what sort of foodie gifts are you going to be making,

0:51:16 > 0:51:18- then, this year?- Obviously, this.

0:51:18 > 0:51:22Now it's been on telly, everyone's going to want it.

0:51:22 > 0:51:23That's how it works, right?

0:51:23 > 0:51:27But I do a lot of cakes, cookies, you know,

0:51:27 > 0:51:32- something that people generally like.- Nice.

0:51:32 > 0:51:33- So, that is going to set.- Right.

0:51:33 > 0:51:36OK, so after that's set, back in the fridge.

0:51:36 > 0:51:43Yes, and it's nice and set and then we can just chop it or

0:51:43 > 0:51:48- break it however we like and... - Nice!

0:51:48 > 0:51:54- You can see there is caramel really nicely sticky and gooey.- Yeah, OK.

0:51:54 > 0:51:58I've never seen bark with stuff in between it before, actually.

0:51:58 > 0:52:01- Very clever, my dear. - There you go, beautiful, beautiful.

0:52:01 > 0:52:04This lot can't wait to try it, I'm going to carry on with this.

0:52:04 > 0:52:05So, remind us what this is.

0:52:05 > 0:52:11- That is dark chocolate caramel-layered bark with cardamom and cinnamon.- Delicious!

0:52:13 > 0:52:16JINGLE BELLS PLAYS

0:52:16 > 0:52:18Love that music! Right, come on, take it over here.

0:52:18 > 0:52:21Some Christmas fairy music!

0:52:21 > 0:52:23- I know, it's great music, isn't it? - So magical!

0:52:24 > 0:52:26- Yum!- Right, try that.

0:52:26 > 0:52:28- I tell you what... - Have we got to wait...?

0:52:28 > 0:52:29..with a nice, black coffee...

0:52:29 > 0:52:31- Are we allowed to go in? - ..would be delicious.

0:52:31 > 0:52:33Chetna's just told me she doesn't like chocolate.

0:52:35 > 0:52:37But you selflessly made some for us!

0:52:37 > 0:52:39Yes, yes, totally.

0:52:39 > 0:52:41- Oh, my God.- It's not for me, it's depressing!- It's really good.

0:52:41 > 0:52:44It's nice cos it's not too sweet. I suppose the dark chocolate

0:52:44 > 0:52:45means that it isn't too sweet.

0:52:45 > 0:52:48Milk chocolate, for me, maybe...

0:52:48 > 0:52:50- I love the spice in there, as well. - Really good.

0:52:50 > 0:52:52- Just lovely.- Delicious. - Delicious. Right.

0:52:52 > 0:52:54Now, you do a lot of baking.

0:52:54 > 0:52:56Give us your top baking tip at Christmas.

0:52:58 > 0:52:59Make everything beforehand.

0:52:59 > 0:53:03- LAUGHTER - Buy everything in!

0:53:03 > 0:53:06Choose something that you can prepare beforehand,

0:53:06 > 0:53:08so that you can enjoy that day.

0:53:08 > 0:53:11- Puddings, especially bakes, you can just do everything.- Do it all up.

0:53:11 > 0:53:13- Yeah.- There you go.

0:53:13 > 0:53:14- Good call.- Heard it here first.

0:53:14 > 0:53:17Right, thanks for that. And one good tip deserves another,

0:53:17 > 0:53:19so here are more of my chefy friends with theirs.

0:53:19 > 0:53:21If you're looking for a simple tip to put a great twist

0:53:21 > 0:53:22on your Christmas meal this year,

0:53:22 > 0:53:25just add a little bit of orange zest

0:53:25 > 0:53:28and some sumac into the butter that you smother over your turkey

0:53:28 > 0:53:31for a little, subtle citrus twist

0:53:31 > 0:53:35and make a tiny little solution from a pinch of saffron stamens,

0:53:35 > 0:53:37ground down with a little bit of hot water.

0:53:37 > 0:53:41And then chuck them in with your oil all over your roast potatoes

0:53:41 > 0:53:43to produce wonderful saffron roasties.

0:53:43 > 0:53:46A traditional Christmas with a few flecks of the Middle East.

0:53:46 > 0:53:49For Christmas I love having roast goose or roast duck,

0:53:49 > 0:53:51so I suggest having some fruit with it like

0:53:51 > 0:53:52blackberries or apples.

0:53:52 > 0:53:55Well, I always have a little starter on Christmas day,

0:53:55 > 0:53:59and sometimes I think you shouldn't because the main dish is going to be

0:53:59 > 0:54:00so big and so many vegetables.

0:54:00 > 0:54:05But I like maybe some oysters, maybe some smoked salmon,

0:54:05 > 0:54:08maybe just a few prawns with a bit of mayonnaise.

0:54:08 > 0:54:10And the other tip I have is

0:54:10 > 0:54:15don't stay too long in the pub at lunchtime.

0:54:16 > 0:54:19Did you know that if every good little girl and boy in the UK

0:54:19 > 0:54:21left Santa a glass of sherry on Christmas Eve...

0:54:21 > 0:54:27He'd be smashed.

0:54:22 > 0:54:27..he would have to drink 1.3 million bottles of sherry in an hour.

0:54:27 > 0:54:28So we thought we need to

0:54:28 > 0:54:30shake things up for Santa, quite literally,

0:54:30 > 0:54:32so Jane's got a guide to some sherry cocktails.

0:54:32 > 0:54:34Who doesn't love a bit of sherry at Christmas?

0:54:34 > 0:54:37- Love sherry.- Exactly, there is always sherry knocking around.

0:54:37 > 0:54:39There's always a nan, there's always a nan needing sherry.

0:54:39 > 0:54:42Absolutely, and it's so on trend at the moment anyway,

0:54:42 > 0:54:44just as a general drink, you know, not just as a cocktail base.

0:54:44 > 0:54:46But, we have two cocktails and one mocktail,

0:54:46 > 0:54:48so I'm going to get going with the first one.

0:54:48 > 0:54:52First one is so easy, you don't need any kind of fancy paraphernalia...

0:54:52 > 0:54:54- It's just sherry. - And ice.- Pretty much just sherry!

0:54:54 > 0:54:56Which, to be honest, is no bad thing.

0:54:56 > 0:54:59- What's that, sugar?- This is just lemon juice

0:54:59 > 0:55:00and a little bit of sugar,

0:55:00 > 0:55:03and I'm just going to mix it up very quickly.

0:55:03 > 0:55:07- Is it like a sour?- Yeah, kind of, a bit like that.- A sherry sour?

0:55:07 > 0:55:10Um, that should be good. You'll be the judge of that.

0:55:10 > 0:55:13And then just tip it over some ice in the bottom there.

0:55:13 > 0:55:16I've probably given one of you more than the other. Never mind.

0:55:16 > 0:55:18- You top it up with dry sherry.- OK. - I've got some dry sherry here.

0:55:18 > 0:55:20One of the things that people don't realise about sherry

0:55:20 > 0:55:22is it's not all about that gloopy, sickly stuff

0:55:22 > 0:55:24that your gran keeps in the cupboard.

0:55:24 > 0:55:25It can go from bone dry,

0:55:25 > 0:55:27drier than your average Sauvignon blanc or pinot grigio,

0:55:27 > 0:55:30right through to super sweet, there are lots of different stages,

0:55:30 > 0:55:32which makes it an amazing food wine,

0:55:32 > 0:55:34actually, because there are some brilliant matches out there.

0:55:34 > 0:55:35So, do that, stick a couple...

0:55:35 > 0:55:38- I know you like your garnish, Matt. - It's like an old cigar.

0:55:38 > 0:55:40Like an old cigar in it! And there it is,

0:55:40 > 0:55:42your very sherry Christmas.

0:55:43 > 0:55:44- Right.- Nice title.- Yeah.

0:55:44 > 0:55:47- Oh, lordy!- Oh, that's quite deadly.

0:55:47 > 0:55:49- Yeah.- That's nice.- I gave Andi a tad more sherry.

0:55:49 > 0:55:51- I like that.- Well done, that's delicious.

0:55:51 > 0:55:53- Yeah.- It's nice, like that.

0:55:53 > 0:55:54It's a bit like a pear drop.

0:55:54 > 0:55:56Like a pear drop?

0:55:56 > 0:56:00- You're not wrong, actually.- A very delicious, alcoholic pear drop. Yum!

0:56:00 > 0:56:02OK, the next one I'm going to do is the mocktail,

0:56:02 > 0:56:05so this is called Rudolph's Ruby Fizz.

0:56:05 > 0:56:07- What's that?- Two parts... - Cranberry juice.

0:56:07 > 0:56:09- Cranberry juice thank you. - There you go.

0:56:09 > 0:56:11A little bit of egg white and some lemon juice.

0:56:11 > 0:56:14Stick it all in there together, and then I'm going to

0:56:14 > 0:56:15shake this and then Matt's going to...

0:56:17 > 0:56:19- ..going to undo it for me. - Nice technique, nice technique.

0:56:19 > 0:56:21Thanks. Do your magic and get that.

0:56:21 > 0:56:23Oh, there you go, I think it's going to be an easy one.

0:56:23 > 0:56:25- I've done it for you.- She's done it.

0:56:25 > 0:56:27You really want to mix it for quite a long time so the egg white

0:56:27 > 0:56:29really gives it that creamy, sort of richer texture.

0:56:29 > 0:56:32- Um, and then... - Is this one not really ready?

0:56:33 > 0:56:37It's totally going to be ready, of course it's going to be ready!

0:56:37 > 0:56:39Ah, yes.

0:56:39 > 0:56:40- There you go, see?- Very pretty.

0:56:40 > 0:56:43Um, very pretty, nice, Christmassy colours.

0:56:43 > 0:56:48- Um, and then...- A bit of garnish. - Bit of garnish.

0:56:48 > 0:56:51- Rudolph-y garnish.- That's what we want.- There you go.

0:56:51 > 0:56:53You've got this one, Vivek.

0:56:53 > 0:56:56Vivek's got like a little foamy...

0:56:56 > 0:56:58- Vivek's has a head because... - Vivek's has been done properly.

0:56:58 > 0:57:00..it's been shaken for longer, yes.

0:57:00 > 0:57:02- Oh!- That's all right!- It's nice cos it's not to sweet again,

0:57:02 > 0:57:03I like things like that.

0:57:03 > 0:57:05Yeah, you don't want it too sweet, it gets too sickly.

0:57:05 > 0:57:08Especially when there's so many rich flavours at Christmas-time.

0:57:08 > 0:57:10If you're passing on the drink and you're driving, then, yeah.

0:57:10 > 0:57:12It's a fun thing to have.

0:57:12 > 0:57:13- It's all right.- Quite right.

0:57:13 > 0:57:16And the shape of the glass makes you feel a bit grown-up.

0:57:16 > 0:57:18- Feel like there's something in there.- Part of the party.

0:57:18 > 0:57:20Exactly, and then the final one we've got is the fun one.

0:57:20 > 0:57:22So this is a take on a sherry trifle,

0:57:22 > 0:57:24- but in a liquid form.- Ah.- Right.

0:57:24 > 0:57:28So, um, we've got some apricot nectar, some lemon juice,

0:57:28 > 0:57:31some orange juice, some cream sherry, which is a sweet sherry,

0:57:31 > 0:57:34mix all that together, and then I'm just going to add in,

0:57:34 > 0:57:36just again for Christmas effect,

0:57:36 > 0:57:38and for flavour, a little bit of pomegranate syrup.

0:57:38 > 0:57:39- Nice.- A tiny drop.

0:57:39 > 0:57:41- And then the fun bit. - Oh, some of that!

0:57:41 > 0:57:43- Do you like that? - That smells amazing.

0:57:43 > 0:57:46- There's the potential for chaos here.- You're quite excited

0:57:46 > 0:57:48- about the squirty cream, aren't you? - I'm very excited, yeah.

0:57:48 > 0:57:51- Look at her face light up!- Anything with squirty cream is fun, isn't it?

0:57:51 > 0:57:53It just harks back to your childhood days.

0:57:53 > 0:57:57Isn't it? This is the fun bit. I don't get to do this very often.

0:57:57 > 0:57:58So, are you supposed to drink this?

0:57:58 > 0:58:00Yeah, of course you are!

0:58:00 > 0:58:02- And then garnish it with a cherry... - Ah, a maraschino cherry.

0:58:02 > 0:58:04- ..or two, if you want. - Do you not like those cherries?

0:58:04 > 0:58:07- Do you know a fun fact?- What? - We eat more of those little cherries

0:58:07 > 0:58:09in this country than any other place in the world.

0:58:09 > 0:58:10I don't!

0:58:10 > 0:58:12Do you not like them? I love them.

0:58:12 > 0:58:14- And another fact, they make them that colour.- Do they?

0:58:14 > 0:58:16They bleach them, then they dye them red again.

0:58:16 > 0:58:17- They dye them red.- Yeah.

0:58:17 > 0:58:20- They just freak me out.- Have a try. - Oh, that's nice.

0:58:20 > 0:58:21- Yeah, cheers!- Cheers!

0:58:21 > 0:58:23- I'm going to go round the other side.- Cheers! Cheers!

0:58:23 > 0:58:26- Oh, that's nice. - What do you think of that?

0:58:26 > 0:58:27- Oh, that is nice! - Is that your cup of tea?

0:58:27 > 0:58:29So to speak?

0:58:29 > 0:58:30Yeah!

0:58:30 > 0:58:33Instead of a cup of tea, that would be delicious!

0:58:33 > 0:58:36Wonderful. Thank you very much, Jane.

0:58:36 > 0:58:40Nearly everyone has one reliable old recipe they bring out every year,

0:58:40 > 0:58:43a classic Christmas recipe that stands the test of time.

0:58:43 > 0:58:45Or so they think.

0:58:45 > 0:58:49Here's the two fat ladies with a nostalgic '70s dinner party dish.

0:58:53 > 0:58:56I'm going to cook the mousse of the egg,

0:58:56 > 0:59:01as all the '60s and '70s food seems to be coming back.

0:59:01 > 0:59:05I thought it would be nice to resurrect it for our angelic choir.

0:59:05 > 0:59:07This is a jug of aspic, it's a pint,

0:59:07 > 0:59:11which I have flavoured with a little lemon and a little vermouth,

0:59:11 > 0:59:12just to give it a kick.

0:59:12 > 0:59:17And I'm going to pour a little of it into this ring mould...

0:59:19 > 0:59:23..so that it will set and make a sort of dainty top

0:59:23 > 0:59:25when I turn it out afterwards.

0:59:27 > 0:59:30Would you be a dear and pop that in the refrigerator so it sets?

0:59:30 > 0:59:31Yes, ma'am.

0:59:31 > 0:59:33Now, I'm using 12 eggs, hard boiled eggs.

0:59:33 > 0:59:37I'm keeping two for decoration afterwards,

0:59:37 > 0:59:40And these ones, I removed the whites from the yolks.

0:59:40 > 0:59:41The yolks are in here,

0:59:41 > 0:59:43and I'm going to pass them through the mouli.

0:59:45 > 0:59:48Then what I do, paprika is one of the ingredients,

0:59:48 > 0:59:51and it's much easier if you put it in at this stage

0:59:51 > 0:59:53about a tablespoon full,

0:59:55 > 0:59:58because it will grind through with the egg yolks.

0:59:58 > 1:00:00Otherwise, if you put it in afterwards,

1:00:00 > 1:00:02it tends to go into lumps.

1:00:02 > 1:00:04I suppose, if you didn't have a mouli,

1:00:04 > 1:00:07you could just mash it by hand, could you?

1:00:07 > 1:00:09- Yes, through a sieve.- Mm. - Put it through a sieve.

1:00:09 > 1:00:11It's not very difficult. You could easily...

1:00:11 > 1:00:15But I love the mouli - it's a great old friend.

1:00:15 > 1:00:20It produces this very fine sort of mimosa of the egg yolks.

1:00:21 > 1:00:25But we have the whites of eggs here now, which I'm chopping more.

1:00:25 > 1:00:28But they can be done quite roughly.

1:00:28 > 1:00:30We've got the smoothness of the egg yolk,

1:00:30 > 1:00:34but these can be quite chunky.

1:00:34 > 1:00:38Now we put the whites in to join the yolks.

1:00:38 > 1:00:42So now we want to add... anchovy essence,

1:00:42 > 1:00:45which is extremely good. I'm sure you all know it, anyway.

1:00:45 > 1:00:47A dessert spoon.

1:00:48 > 1:00:50And the same of Worcester sauce.

1:00:54 > 1:00:55Mix that all in.

1:00:56 > 1:01:00Now we've got to put in half a pint of aspic.

1:01:01 > 1:01:05I want to keep some, which I will set in the refrigerator,

1:01:05 > 1:01:08and I'm going to chop it up afterwards to decorate round it.

1:01:08 > 1:01:12Looks rather pretty. It sparkles like diamonds.

1:01:12 > 1:01:16And now we want half a pint of whipped cream

1:01:16 > 1:01:19of about that consistency.

1:01:19 > 1:01:23If you want, you could add some curry paste into this as well,

1:01:23 > 1:01:25to ring the changes.

1:01:25 > 1:01:28Yes, I would just have smoked salmon as a starter for Christmas lunch.

1:01:28 > 1:01:32I know, but I can't just... plonk a plate of smoked salmon

1:01:32 > 1:01:34for the viewers to look at.

1:01:35 > 1:01:38I must be doing something constructive.

1:01:38 > 1:01:40Now we fold that in.

1:01:42 > 1:01:44With a figure-of-eight movement

1:01:44 > 1:01:48which is always the best way of folding in for some reason or other.

1:01:48 > 1:01:49Anyway, it's fun.

1:01:49 > 1:01:52And it all thickens up a treat, do you see?

1:01:52 > 1:01:54That's fine. Now, I need my ring.

1:01:54 > 1:01:56Oh, I'll get it for you.

1:01:58 > 1:02:00- Here you are.- Thank you.

1:02:00 > 1:02:03- Set?- It's all nicely coated.

1:02:03 > 1:02:06Now, I usually make a TERRIBLE mess here

1:02:06 > 1:02:07trying to pour this in.

1:02:08 > 1:02:13If I were you, I'd use a little ladle or a little coffee cup.

1:02:13 > 1:02:14Boom.

1:02:15 > 1:02:17Just even it out a bit.

1:02:19 > 1:02:25If it's a bit splattered, just run your finger around the edge.

1:02:25 > 1:02:27Otherwise it'll set in those droplets.

1:02:29 > 1:02:32Now, that's all nice...and ready.

1:02:32 > 1:02:34I think I'll put it in the other refrigerator

1:02:34 > 1:02:36so you can have the use of that one.

1:02:36 > 1:02:38Oh, thanks. Yes, that's great.

1:02:38 > 1:02:41For what we are about to receive, may the Lord make us truly thankful.

1:02:41 > 1:02:43ALL: Amen.

1:02:44 > 1:02:48# How still we see thee lie

1:02:49 > 1:02:54# Above thy deep and dreamless sleep... #

1:02:55 > 1:02:59Egg mousse before goose. Light and airy like the fairy.

1:03:04 > 1:03:06Now, no festive gathering is complete

1:03:06 > 1:03:08without some friendly competition,

1:03:08 > 1:03:11so it's time for Andi and I to go head-to-head in our cook-off.

1:03:11 > 1:03:13YULE decide. GROANS

1:03:13 > 1:03:14It's a good joke, isn't it?

1:03:14 > 1:03:16- In this game... - Worth saying every day.

1:03:16 > 1:03:19..Matt and I both make a classic Christmas dish

1:03:19 > 1:03:22and our guests judge which dish is the best.

1:03:22 > 1:03:25Now, we're playing for a very meaningful prize - it's a bauble.

1:03:25 > 1:03:26We've got our trees.

1:03:26 > 1:03:28I've got two on mine. Both of mine light up.

1:03:28 > 1:03:30Andi, you've just got one which doesn't light up.

1:03:30 > 1:03:32- I'm fine without it. - And the overall winner is the person

1:03:32 > 1:03:34with the most baubles at the end of the series.

1:03:34 > 1:03:36Jane, you've got today's prize.

1:03:36 > 1:03:38- Show us the prize bauble.- I will.

1:03:38 > 1:03:41- Ta-dah!- ALL: Aw!

1:03:41 > 1:03:43It's twinkly.

1:03:43 > 1:03:45LAUGHTER

1:03:45 > 1:03:47- It's a church in honour of Mark. - Exactly.

1:03:47 > 1:03:50- Father Brown. - Father Brown, exactly.

1:03:50 > 1:03:54Today, we are both making a Christmas day is staple - trifle.

1:03:54 > 1:03:55Matt, what's your big idea?

1:03:55 > 1:03:58OK. So, I'm doing a Christmas pudding trifle.

1:03:58 > 1:04:01Are you? Can you get away from my ingredients, please?

1:04:01 > 1:04:04- Christmas pudding trifle with figs and PX sherry.- Oh, nice!

1:04:04 > 1:04:07- A dark, sweet, sticky sherry. - Lovely, interesting.

1:04:07 > 1:04:09Well, I'm making something a little more..

1:04:09 > 1:04:12- You making a lemon curd cake? - I'm making a lemon curd trifle.

1:04:12 > 1:04:15- Oh, OK.- What?- Very nice. - What did you say?- Nothing!

1:04:15 > 1:04:18Oh, here's your non-competitive side.

1:04:18 > 1:04:20- It's fine, I'm really fine. - That's coming out.

1:04:20 > 1:04:22Right, so those are our trifle ideas,

1:04:22 > 1:04:24but let's see how the standard is set by finding out

1:04:24 > 1:04:27what key ingredients Fanny Cradock would put in her trifle.

1:04:27 > 1:04:30I think this business of sherry is horrid in trifle.

1:04:30 > 1:04:32I'm sorry if I offend you, but it's a personal thing.

1:04:32 > 1:04:35Of course, you can use it instead with this if you want to.

1:04:35 > 1:04:38So I've used a light mixture of fresh orange juice

1:04:38 > 1:04:41and sweet, inexpensive white wine.

1:04:41 > 1:04:44The one called Sauternes. Spelt with an "S" always.

1:04:44 > 1:04:46And you moisten, moisten, moisten

1:04:46 > 1:04:48until you've got enough moisture over there.

1:04:48 > 1:04:52And how you tell is to take a spatula and press,

1:04:52 > 1:04:54and if you feel any dry bits - there are one or two there -

1:04:54 > 1:04:56you add a little more of each. Do you see?

1:04:56 > 1:04:59Oh, I love Fanny. INDISTINCT

1:04:59 > 1:05:01Why is she so annoyed with the trifle?

1:05:01 > 1:05:04- Very angry about the trifle. - She's quite cross about everything.

1:05:04 > 1:05:08- I love that.- Let's do this. So I'm going to start by making...

1:05:08 > 1:05:13So, I'm not using sherry because Fanny doesn't want me to.

1:05:13 > 1:05:15I'm making... I listen to Fanny always.

1:05:15 > 1:05:20I'm making a vodka syrup, like a little vodka lemon syrup.

1:05:20 > 1:05:23So that's just vodka, water, a bunch of sugar...

1:05:23 > 1:05:26Oh, heavens. What are you doing?

1:05:26 > 1:05:29- And some lemon. - HE COUGHS

1:05:29 > 1:05:30Some lemon zest.

1:05:30 > 1:05:32A bit of dry ice.

1:05:32 > 1:05:35OK, so that was just a bit of icing sugar that went everywhere.

1:05:35 > 1:05:39Icing sugar and cream and a little bit of mascarpone.

1:05:39 > 1:05:42I'm just going to beat those together...without...

1:05:44 > 1:05:46It's gone all Generation Game, this, hasn't it?

1:05:46 > 1:05:49It's really, really getting more like that every day.

1:05:49 > 1:05:51I am just making my little vodka syrup.

1:05:51 > 1:05:53It's quite nice this vodka syrup, actually.

1:05:53 > 1:05:57- The what, vodka...? - Vodka syrup, to go over the sponges.

1:05:57 > 1:05:59It was...

1:05:59 > 1:06:02We came up with it because we...didn't have any sherry.

1:06:02 > 1:06:04LAUGHTER

1:06:04 > 1:06:05So we went, "What do we have?

1:06:05 > 1:06:08"Oh, vodka. Let's make a vodka syrup."

1:06:08 > 1:06:12And then I'm also going to make a lemon curd too.

1:06:12 > 1:06:13Just going to get it in here.

1:06:13 > 1:06:15- It's quite busy, your trifle, isn't it?- It's quite busy.

1:06:15 > 1:06:17I'm a very busy person.

1:06:17 > 1:06:20OK, so I'm just going to let this cream down a touch.

1:06:20 > 1:06:23I've just over-whipped it a little bit,

1:06:23 > 1:06:25so I just want to loosen it

1:06:25 > 1:06:29with either a little bit of milk or a little bit of cream.

1:06:29 > 1:06:31Right, good. I'm going to leave that.

1:06:31 > 1:06:34Actually quite easy to make lemon curd, you know?

1:06:34 > 1:06:37Got whole eggs, you've got the juice of whatever fruit,

1:06:37 > 1:06:40bunch of sugar, a bit of vanilla, good to go.

1:06:40 > 1:06:44- What else can you curd? - What else can I curd? Clementines.

1:06:44 > 1:06:47I made sea buckthorn curd the other day - there you go.

1:06:47 > 1:06:48- Really?- It was delicious.

1:06:48 > 1:06:50- I'm not sure about that stuff. - Really amazing.

1:06:50 > 1:06:52Well, it was good in a curd.

1:06:52 > 1:06:54It's a bit like gooseberries or something.

1:06:54 > 1:06:56I kind of really like it. I mean, you needed a lot of them, though.

1:06:56 > 1:07:00They're only teensy. Obviously I didn't make it.

1:07:00 > 1:07:02I like the idea of gooseberry curd.

1:07:02 > 1:07:04Gooseberry curd, lovely.

1:07:04 > 1:07:06We make all kinds of stuff.

1:07:06 > 1:07:09OK, so I've broken up the Christmas pudding,

1:07:09 > 1:07:10some figs in there,

1:07:10 > 1:07:12which you'll find knocking around this time of year.

1:07:12 > 1:07:16- Yeah.- Those lovely, dark, black figs would be the best.

1:07:16 > 1:07:20Right, so that's the curd, that's how it would look.

1:07:20 > 1:07:23- It's all done. - OK, lots of PX sherry.

1:07:23 > 1:07:26- That looks amazing. - It is. Delicious stuff.

1:07:26 > 1:07:28I'm really nice to you, aren't I?

1:07:28 > 1:07:30Nice. So supportive. Have you noticed that?

1:07:30 > 1:07:33- What's that?- I'm very supportive.

1:07:33 > 1:07:34Yes, you are.

1:07:34 > 1:07:38- Yes, you are.- Let's get that in. There we go.

1:07:38 > 1:07:41Do you prefer that to Fanny's swiss roll recipe?

1:07:41 > 1:07:45I'm a little scared of Fanny and her trifle, I have to say!

1:07:45 > 1:07:48- I don't scare easily, but that was a little frightening.- Yeah!

1:07:48 > 1:07:51This one, actually, here is a plain sponge that we've made,

1:07:51 > 1:07:53but you could use any kind of...

1:07:53 > 1:07:55This is a little bit of raspberry compote,

1:07:55 > 1:07:57so raspberry, sugar, vanilla.

1:07:57 > 1:07:58Put that in the bottom.

1:07:58 > 1:08:03Raspberries and lemon is a beautiful thing always, right?

1:08:03 > 1:08:06- I'm catching up, I'm catching up. - These are gigantic, aren't they?

1:08:06 > 1:08:08How many people would you normally...?

1:08:08 > 1:08:12- In my family...- Two! - LAUGHTER

1:08:12 > 1:08:15We love this lemon curd trifle in our house.

1:08:15 > 1:08:17So, we've got...

1:08:17 > 1:08:19We've got the sponge, we've got the vodka syrup.

1:08:19 > 1:08:20I'm getting in a bit of a mess.

1:08:20 > 1:08:22We've got the raspberry compote,

1:08:22 > 1:08:24then we've got a little creme patissiere,

1:08:24 > 1:08:27which is just a really thick custard, basically.

1:08:27 > 1:08:30And then we've got the lemon curd going on the top.

1:08:31 > 1:08:35- I mean, I would like to be more... - More dainty?

1:08:35 > 1:08:37..more dainty about the whole thing.

1:08:39 > 1:08:44Yeah, of course you can buy the curd and the custard if you're not...

1:08:44 > 1:08:46You know, you can just go buy it.

1:08:46 > 1:08:50I'll tell you one thing I remember about trifles in my youth,

1:08:50 > 1:08:52is the noise.

1:08:52 > 1:08:54- Of the "sclop"?- Yeah, it goes...

1:08:54 > 1:08:55HE IMITATES SUCKING EFFECT

1:08:55 > 1:08:57OK, so I'm just finishing this off.

1:08:57 > 1:08:59So, there's the cream, there's the...

1:08:59 > 1:09:01So, here we've got the layers,

1:09:01 > 1:09:04we've got some figs, we've got some Christmas pudding,

1:09:04 > 1:09:05the custard, cream,

1:09:05 > 1:09:08which is cream and mascarpone mixed together,

1:09:08 > 1:09:10a little bit of icing sugar,

1:09:10 > 1:09:12and then, very simply, some almonds,

1:09:12 > 1:09:14we've got some pecans there crushed over the top,

1:09:14 > 1:09:17the last drizzle of the PX sherry,

1:09:17 > 1:09:20and then finally, chocolate.

1:09:20 > 1:09:21And that's pretty much it.

1:09:21 > 1:09:23And I've got some figs here, actually,

1:09:23 > 1:09:26so I might just do a bit of that business.

1:09:26 > 1:09:29There we go. Right, I'm just going to have to get rid...

1:09:29 > 1:09:32- There's a question here. - Can I ask a question, please?- Yes.

1:09:32 > 1:09:34Where's the hundreds and thousands?

1:09:34 > 1:09:37- Ahhh!- We're too posh. We're very, very posh.- Forgot about those.

1:09:37 > 1:09:39We're too posh.

1:09:39 > 1:09:41- Can't you tell?- Yeah.

1:09:41 > 1:09:43- We're very, very posh, all right? - I can, actually, yeah.

1:09:43 > 1:09:47- Right, here we go. I'm ready. - Are you?- Yeah, how are you doing?

1:09:47 > 1:09:49- OK, I'm done.- Right. - Good, I'm just finishing.

1:09:49 > 1:09:53- Wow!- So... - Wow!- Just very quickly...

1:09:53 > 1:09:56- It's kind of sexy, right?- Yeah. - Right, there you go.

1:09:56 > 1:09:58- ALL:- Wow!

1:09:58 > 1:10:01- Look at those babies.- Right...

1:10:04 > 1:10:08- Do you want to come over? Let's get some plates.- Yeah.- Let's do it.

1:10:11 > 1:10:13- Then we go.- Come on in.

1:10:13 > 1:10:16- I've got some cutlery here. - Do help yourself.

1:10:16 > 1:10:18- Do you want me to give you some...? - A very special prize.

1:10:18 > 1:10:21- Here you go.- Wow! Amazing.

1:10:21 > 1:10:24- And there's some tasting spoons. - Is this the eating spoon?

1:10:24 > 1:10:26Yes! That the eating spoon.

1:10:26 > 1:10:28Eating, eating, eating.

1:10:28 > 1:10:31- It's really starting to get tense, this moment.- Not really.

1:10:31 > 1:10:34- It is... - ALL TALK AT ONCE

1:10:34 > 1:10:38- Right, let's dig out... - See if you can make that noise.

1:10:38 > 1:10:40- Oh, my days.- Have you got the gloop?

1:10:40 > 1:10:43- THEY IMITATE SUCKING EFFECT - Was that what you were looking for?

1:10:43 > 1:10:45You haven't got any Christmas pudding.

1:10:45 > 1:10:49You don't like Christmas pudding, you told me!

1:10:49 > 1:10:52- I'm getting told off! - Chetna just wants it.

1:10:52 > 1:10:54- This is very good, isn't it? - Perfect.

1:10:54 > 1:10:56- It looks...- Look, I'm not joking.

1:10:56 > 1:10:58He has not put any Christmas pudding...

1:10:58 > 1:11:00How can you miss the Christmas pudding?

1:11:00 > 1:11:02There's tons of it. Tons of it.

1:11:02 > 1:11:05- Oh, wow.- Whole pudding in there! - There's a whole pudding!

1:11:05 > 1:11:08- What's the runny stuff? - That's it!- Custard.

1:11:08 > 1:11:11What's the runny...? It's custard, cream and PX sherry.

1:11:11 > 1:11:15- Oh, it's the PX.- Yeah. - Brown runny stuff!

1:11:15 > 1:11:17I think... I think...

1:11:17 > 1:11:20- Shall we dive in?- Why don't you eat it before you decide?

1:11:20 > 1:11:21I haven't decided.

1:11:21 > 1:11:25- Do you feel prejudged, Matt? - A little bit!

1:11:25 > 1:11:28Mm! Mm-hm!

1:11:30 > 1:11:31Mm!

1:11:33 > 1:11:36I nearly went all Bake Off then.

1:11:36 > 1:11:40The fig and the Christmas pudding go together so well.

1:11:40 > 1:11:43- They do.- Oh, they do. - They do. They don't half.

1:11:43 > 1:11:45I love a fig.

1:11:45 > 1:11:49- Mm!- Well, I can't sway this.

1:11:49 > 1:11:51This is tough.

1:11:51 > 1:11:54It's not really. LAUGHTER

1:11:54 > 1:11:55She's just being nice.

1:11:55 > 1:11:57It's nice, actually.

1:11:57 > 1:11:59- Ooh!- That sherry's gorgeous.

1:11:59 > 1:12:01I can't decide.

1:12:01 > 1:12:05- We have to decide. - Yeah, but I can't. I can't.

1:12:05 > 1:12:07- OK.- I mean, I just...

1:12:07 > 1:12:10I think that's brilliant, and that's different, but equally brilliant.

1:12:10 > 1:12:13I'm going to vote for Andi.

1:12:14 > 1:12:15Ooh.

1:12:17 > 1:12:18OK.

1:12:18 > 1:12:22Matt, I think this will be the winner in about an hour's time,

1:12:22 > 1:12:25- when it's soaked in. - So, with that said, mine?

1:12:25 > 1:12:27ALL LAUGH

1:12:27 > 1:12:28Very good.

1:12:28 > 1:12:30- Right...- Yes, it's yours.

1:12:30 > 1:12:32Keep going.

1:12:32 > 1:12:35In spite of not liking Christmas pudding,

1:12:35 > 1:12:37this is a true winner.

1:12:37 > 1:12:39I think I have to agree.

1:12:39 > 1:12:43I think that... I love the lemon... I love the lemon curd.

1:12:43 > 1:12:46- I love that. - That's two days in a row.

1:12:46 > 1:12:48Well, that's all right, cos you're not competitive.

1:12:48 > 1:12:50- I'm not competitive, so it doesn't matter.- Fine.

1:12:50 > 1:12:52Right, give me my bauble.

1:12:52 > 1:12:54I really wanted that shiny nice one as well.

1:12:54 > 1:12:57- These are really nice baubles. - Look at my poor little Christmas...

1:12:57 > 1:13:00- Did you stamp your foot then? - I stamped both my feet.

1:13:00 > 1:13:03Look at that... Look at my poor lonely Christmas pudding.

1:13:03 > 1:13:06- This is not winding me up at all. - It's almost falling over.

1:13:06 > 1:13:10It's true. The cuddles are nice, but it's not much of a compensation!

1:13:10 > 1:13:12- There you go.- All right.

1:13:12 > 1:13:14That's all from us today on Christmas Kitchen.

1:13:14 > 1:13:17Thanks to today's team - Vivek Singh, Chetna Makan,

1:13:17 > 1:13:19Jane Parkinson and, of course, Mark Williams.

1:13:19 > 1:13:20Can't wait to see Father Brown.

1:13:20 > 1:13:24Christmas special - Friday 23rd December at 1.45pm.

1:13:24 > 1:13:26All of our recipes are on the website.

1:13:26 > 1:13:29Go to bbc.co.uk/christmaskitchen.

1:13:29 > 1:13:31And we're back tomorrow with Rick Edwards,

1:13:31 > 1:13:33a dish from the brilliant Sabrina Ghayour...

1:13:33 > 1:13:37And Bake Off star Richard Burr makes another home-made gift idea.

1:13:37 > 1:13:40Plus more recipes from the Hairy Bikers, Lorraine Pascale

1:13:40 > 1:13:41and Fanny Cradock.

1:13:41 > 1:13:45So I'll be really scared. See you tomorrow at 10am. Bye!