0:00:02 > 0:00:03The tree's up, the lights are on.
0:00:03 > 0:00:05So pull up a chair for a feast of festive fun.
0:00:05 > 0:00:07It's time for another Christmas Kitchen.
0:00:26 > 0:00:27CHEERING AND APPLAUSE
0:00:27 > 0:00:29Hello and welcome. I'm Matt Tebbutt.
0:00:29 > 0:00:31And I'm Andi Oliver and if you're starting to feel
0:00:31 > 0:00:34the Christmas stress, then sit back and relax.
0:00:34 > 0:00:37We're here to help you with all the festive recipes and provide
0:00:37 > 0:00:39some tips you need to have a happy Christmas.
0:00:39 > 0:00:42Coming up today, from T4 to quiz master,
0:00:42 > 0:00:45Rick Edwards tells us about his Impossible new quiz show.
0:00:45 > 0:00:48APPLAUSE It might not be impossible, that's the name of the quiz.
0:00:48 > 0:00:51And if you don't want turkey this Christmas, then the queen
0:00:51 > 0:00:54of Persian cooking, Sabrina Ghayour, is here
0:00:54 > 0:00:57with some international inspiration.
0:00:57 > 0:00:59Spiced roasted duck. Yum!
0:00:59 > 0:01:02And say goodbye to traipsing around the shops for presents,
0:01:02 > 0:01:05as we have brilliant ideas for home-made gifts from Bake Off star
0:01:05 > 0:01:08Richard Burr, who shows us how to make
0:01:08 > 0:01:11a sausage-roll wreath, and we're all very excited about this.
0:01:11 > 0:01:14Yes, and Jane Parkinson has some festive drinks suggestions for us.
0:01:14 > 0:01:18- APPLAUSE - Wine... Clap!- Clap those drinks.
0:01:18 > 0:01:20We're talking about wine, cocktails and mocktails,
0:01:20 > 0:01:21it deserves applause.
0:01:21 > 0:01:24Plus there's cooking and chaos from The Hairy Bikers,
0:01:24 > 0:01:27an inspired idea for a veggie main course from Lorraine Pascale
0:01:27 > 0:01:31and we're delving into the festive archives to bring you another gem
0:01:31 > 0:01:32from Fanny Cradock,
0:01:32 > 0:01:34who's a little bit stressed with her assistant.
0:01:34 > 0:01:38One bit on the table, Sarah. That's not bad, is it?
0:01:38 > 0:01:40That's it. And a filthy hand.
0:01:40 > 0:01:43Could you take that for me, darling? Thank you very much.
0:01:43 > 0:01:45Now, you bang that down... Ayee!
0:01:45 > 0:01:47No, no. Sorry for that, Norris.
0:01:47 > 0:01:51And there's a full portion of Fanny's cake a little later on.
0:01:51 > 0:01:54Right, let's get it on with the first recipe.
0:01:54 > 0:01:57So this is a very ancient pasta dish, vincisgrassi.
0:01:57 > 0:01:59There's lots of... There's ceps going through there,
0:01:59 > 0:02:02there's Parma ham, quite a big rich bechamel,
0:02:02 > 0:02:04- there's truffle.- Uh-oh. - It's delicious.
0:02:04 > 0:02:05Can you just say the name again?
0:02:05 > 0:02:08- Cos you keep rattling it off, I've never heard of it. - Rattling it off!- Rattling off.
0:02:08 > 0:02:10- Vincisgrassi.- Vincisgrassi.- Mm.
0:02:10 > 0:02:13- Mr Edwards, would you like to join us nearer...? - Did someone say vincisgrassi?
0:02:13 > 0:02:16LAUGHTER
0:02:16 > 0:02:19- Love it...- How lovely to have you here, my dear.
0:02:19 > 0:02:22- Well, thanks for having me. I'm excited.- So, T4...
0:02:22 > 0:02:24- Yes?- You were on telly for years with my George,
0:02:24 > 0:02:26- shall we get that out the way? - Yeah, we might as well.
0:02:26 > 0:02:29We've known each other for donkey's years, haven't we?
0:02:29 > 0:02:32- And...- I thought your daughter might come.- No, my daughter's working.
0:02:32 > 0:02:34- My daughter... - Of course she is. Working hard.
0:02:34 > 0:02:37Working hard, yes, jolly good, about time.
0:02:37 > 0:02:39LAUGHTER
0:02:39 > 0:02:43- How long ago...?- Classic mum chat, that. Finally, she's working.
0:02:43 > 0:02:46She's in the gym, that's what I like, sweating.
0:02:46 > 0:02:48T4 was one of those things though, people just love...
0:02:48 > 0:02:51Lie in bed, watch T4, and it made everybody happy,
0:02:51 > 0:02:54- so people feel like they know you, I guess, in that way.- Yeah, yeah.
0:02:54 > 0:02:58You do still get people who will say hello to me in a way
0:02:58 > 0:03:00- that I can't quite work out if I do know them...- Yes.
0:03:00 > 0:03:02- ..or they just think that they know me.- Which...
0:03:02 > 0:03:04So there's always that thing where you kind of go...
0:03:04 > 0:03:08- Hello! Um, do we, er...- Maybe.
0:03:08 > 0:03:10And generally speaking, no, they don't know me.
0:03:10 > 0:03:12- They don't know you. - No. They think I'm Steve.
0:03:12 > 0:03:15LAUGHTER
0:03:15 > 0:03:17Huge disappointment to them and me.
0:03:17 > 0:03:19- Yeah, deeply disappointing for everybody.- Yeah.
0:03:19 > 0:03:21- You just got married.- Yes, I did.
0:03:21 > 0:03:23- Thank you for noticing. - Let's have a look.- There it is.
0:03:23 > 0:03:26- Very nice.- But it's not quite the same when you ask a man
0:03:26 > 0:03:28- to see his wedding ring, cos it's not like a sparkler.- I quite like...
0:03:28 > 0:03:31- That's nice.- Not like I'm just dripping in diamonds.
0:03:31 > 0:03:32- I think it's lovely, my dear. - Oh, thank you.
0:03:32 > 0:03:35- Let me just check what's happening with the recipe.- OK, yes.
0:03:35 > 0:03:37- What have you got going on in here? - OK, so I'm sauteing off on ceps.- Yes.
0:03:37 > 0:03:40In this pan, a little bit of garlic and I get to chuck, erm,
0:03:40 > 0:03:44- just a little bit of parsley... - Is that bubbling butter?- OK, here is butter and flour with Parma ham.
0:03:44 > 0:03:46- A roux type affair.- Exactly, then I'm going to chuck a load of milk,
0:03:46 > 0:03:49I'm going to make a little bechamel, flavoured bechamel, with this.
0:03:49 > 0:03:52That's pretty much it, and then we're going to start layering it up, really.
0:03:52 > 0:03:54Tell us about your new quiz show, Impossible.
0:03:54 > 0:03:56- Yes.- Is it?- Well, some of it is,
0:03:56 > 0:04:00so the idea is that in most quiz shows you have right answers
0:04:00 > 0:04:04and wrong answers and in this one you also have impossible answers.
0:04:04 > 0:04:07So if you give an impossible answer, you're eliminated for the day.
0:04:07 > 0:04:12I'll give you an example, Andi. So, if I said to you, er, which...
0:04:12 > 0:04:14- I've got to think of one now! - ANDI LAUGHS
0:04:14 > 0:04:16OK, which Apollo,
0:04:16 > 0:04:22which Apollo moon lander landed on July, on the Moon, on July 1971?
0:04:22 > 0:04:27Was it Apollo 11, Apollo 13, or Apollo 15?
0:04:27 > 0:04:31- And is the right answer is? - Apollo 13. I don't know.- No!
0:04:31 > 0:04:34- You're eliminated!- No? OK! Are you going to shout at people?
0:04:34 > 0:04:36Have you seen Apollo 13, the film?
0:04:36 > 0:04:39No... Oh! It's the one where they didn't really go!
0:04:39 > 0:04:42- Where they didn't, so that's the impossible answer.- Oh!
0:04:42 > 0:04:44- Never landed on the Moon. - So I'm impossible and I'm out.
0:04:44 > 0:04:47- You'd be out.- We've got a little bit of a clip. Shall we have a look?
0:04:47 > 0:04:49- Yeah, sure, OK.- That was deeply distressing, can I say.
0:04:49 > 0:04:51No, really, I shout at the contestants like that.
0:04:51 > 0:04:54- You do, I'm terrified! - THEY TALK OVER EACH OTHER
0:04:54 > 0:04:57Let's have a look at him in terrifying action.
0:04:57 > 0:04:58Hello, players!
0:04:58 > 0:05:00- ALL: Hi, Rick!- Nice to see you all.
0:05:00 > 0:05:04They are with us throughout the series competing not only for
0:05:04 > 0:05:07a daily prize pot of up to £1,500...
0:05:07 > 0:05:08WHOOPING
0:05:08 > 0:05:12..but also for a shot at the £10,000 question.
0:05:12 > 0:05:13WHOOPING
0:05:13 > 0:05:19Yes, this exclamation mark is filled with 10,000 shimmering pound coins.
0:05:19 > 0:05:24At the end of every show, our winner faces one final question.
0:05:24 > 0:05:26And here it is...
0:05:26 > 0:05:28Today's £10,000 question,
0:05:28 > 0:05:33get this right and all of that cash will come flooding out.
0:05:33 > 0:05:34APPLAUSE DROWNS SPEECH
0:05:34 > 0:05:36- You win loads of money. - Yeah, ten grand.
0:05:36 > 0:05:38You know, English quiz shows, traditionally...
0:05:38 > 0:05:41You know, you see American quiz shows, they're always really
0:05:41 > 0:05:44massive amounts of money, here it's usually about 20 quid, isn't it?
0:05:44 > 0:05:46- Yes.- So, that's quite impressive.
0:05:46 > 0:05:48- Yeah, I mean, to be clear, they don't win that every day.- Oh...
0:05:48 > 0:05:52- LAUGHTER - OK!- We're not made of money, Andi.
0:05:52 > 0:05:55- How are we doing with the recipe?- Er, good.
0:05:55 > 0:05:57OK, so there's my ceps in here.
0:05:57 > 0:05:58This is the bechamel,
0:05:58 > 0:06:02- let's thicken it now with a lot of Parmesan.- Yes.- OK?
0:06:02 > 0:06:05So it's incredibly rich. There's some cream going in here as well.
0:06:05 > 0:06:07Just cos it's not quite rich enough already!
0:06:07 > 0:06:09- Exactly, it is, it is a pretty decadent dish.- Wow.
0:06:09 > 0:06:11But it is lovely and I'm going to bring that to the boil,
0:06:11 > 0:06:14- just simmer it to cook the flour out for a couple of minutes.- Yes.
0:06:14 > 0:06:16And start layering it up, so in here we'll have the bechamel,
0:06:16 > 0:06:18which will be thickened and we'll have ceps,
0:06:18 > 0:06:20and some of this Parmesan and truffle...
0:06:20 > 0:06:22- So this is a sort of posh lasagne? - It's a very posh lasagne.
0:06:22 > 0:06:26- It's a very posh lasagne. I'm rather partial to lasagne as it is.- Really?
0:06:26 > 0:06:28- So this is going to...- Good.
0:06:28 > 0:06:31And are you cooking for your wife this year, then? Your new wife!
0:06:31 > 0:06:34Actually, I think this year I might be with my wife's family
0:06:34 > 0:06:38- and they'll be cooking.- Ah. - Yeah, and so I'll be supervising.
0:06:38 > 0:06:41- Which is a good place to be. - Yeah, yeah, yeah.
0:06:41 > 0:06:44About two years ago, I didn't cook the Christmas lunch,
0:06:44 > 0:06:47it was the first time I hadn't cooked Christmas lunch for
0:06:47 > 0:06:50about 15 years, and my mum and Miquita cooked the Christmas lunch,
0:06:50 > 0:06:53and I woke up having a panic attack, cos I hadn't started anything
0:06:53 > 0:06:56and I suddenly realised I didn't have to get up! And I'm just like,
0:06:56 > 0:06:58Oh, my God, I'm in heaven! It was amazing.
0:06:58 > 0:07:01- How are we doing here? It looks all cheesy and delicious.- It's good.
0:07:01 > 0:07:03Good, I'm just starting to build it up.
0:07:03 > 0:07:06OK, in an ideal world, I'd let this boil for a little bit longer.
0:07:06 > 0:07:10- Reduce it...- OK, just to thicken it up and then cool a little bit
0:07:10 > 0:07:12- so we can layer it easier.- Yeah.- OK?
0:07:12 > 0:07:14But that's all I'm doing, so in here,
0:07:14 > 0:07:17- some ceps, some of the bechamel, the Parma ham...- It does look nice.
0:07:17 > 0:07:19..some more Parmesan in with some more...
0:07:19 > 0:07:23- He can't see it.- ..more pasta. So over here, see?
0:07:23 > 0:07:25Oh, yeah, that does look...
0:07:25 > 0:07:27LAUGHTER
0:07:27 > 0:07:29You carry on, yes!
0:07:29 > 0:07:33And that's it and then layer it up and then I'm going to bung it
0:07:33 > 0:07:35in the oven just for about sort of 45, 50 minutes...
0:07:35 > 0:07:38- Oh, so it's quite a long time in there?- It's not that,
0:07:38 > 0:07:41- it's cos the pasta's raw.- Oh, right, so the pasta goes in raw...
0:07:41 > 0:07:44- Yeah.- Good long cook... - And then it will cook in the sauce.
0:07:44 > 0:07:47- And is this Christmassy vibes for you, then?- Basically, yes.
0:07:47 > 0:07:49Not enough crepes in it for my liking.
0:07:49 > 0:07:50Not on Christmas Day!
0:07:50 > 0:07:52Not enough dry turkey breast.
0:07:52 > 0:07:54We could get some dry turkey breast in there if you like.
0:07:54 > 0:07:56I've got some cardboard, I've got some cardboard...
0:07:56 > 0:07:59- It's not like cardboard... - No, it's true. Do you brine?
0:07:59 > 0:08:02- Are you a briner? - I don't know what that means.
0:08:02 > 0:08:03LAUGHTER
0:08:03 > 0:08:04So I'm saying no.
0:08:04 > 0:08:07It does help, it does help, it does help when you brine the meat,
0:08:07 > 0:08:10so that's just putting in sort of salt and sugar
0:08:10 > 0:08:13and you can put juniper, black peppercorns, any sort of...
0:08:13 > 0:08:15Bay leaves, all sorts of things could go in the brine
0:08:15 > 0:08:19and it helps the meat retain its succulence, Rick.
0:08:19 > 0:08:20So no, the answer is no.
0:08:20 > 0:08:22LAUGHTER
0:08:22 > 0:08:24- I can help you with that. - OK, thank you.
0:08:24 > 0:08:28All right, maybe I'll brine a crown this year. What a phrase!
0:08:28 > 0:08:30What are you doing? Brining my crown.
0:08:30 > 0:08:32LAUGHTER
0:08:32 > 0:08:36I think you've got to let go of the turkey crown.
0:08:36 > 0:08:38OK, so a little bit of truffle.
0:08:38 > 0:08:41Literally the most expensive things that he could find.
0:08:41 > 0:08:42LAUGHTER
0:08:42 > 0:08:44Little bit of truffle. That's enormous.
0:08:44 > 0:08:46I'm sorry, are you throwing that bit away? Cos I'll have that.
0:08:46 > 0:08:48- He's saving that bit for later. - Then I'm just going to
0:08:48 > 0:08:51lace it in a little bit of the white truffle oil...
0:08:51 > 0:08:54- Oh, my God, that's in white truffle oil.- Mm, just in front of me there.
0:08:54 > 0:08:56- Blimey.- Cos these truffles, the black ones are nice.
0:08:56 > 0:09:00- I mean, to be honest, this is, this is from a tin...- Right.
0:09:00 > 0:09:01So it's got a bit of an aroma.
0:09:01 > 0:09:03But they're not as good as fresh,
0:09:03 > 0:09:05so I'm just going to give it a little kick with that...
0:09:05 > 0:09:07- Quite fancy with his knife, isn't he?- Yeah, it's good, isn't it?
0:09:07 > 0:09:11..white truffle. I'm just a bit conscious that I'm probably running out of time.
0:09:11 > 0:09:13- You are running out of time. It's true. - GENTLE LAUGHTER
0:09:13 > 0:09:17It's highly hypnotic watching the knife action.
0:09:17 > 0:09:20It is, it's quite, it's quite pleasing.
0:09:20 > 0:09:23- Oh, look, this is white truffle oil? - Yes. OK, so a little bit of that.
0:09:23 > 0:09:25So fancy, Matt Tebbutt.
0:09:25 > 0:09:28- And then just straight in the mouth.- And then... Exactly.- Yes!
0:09:28 > 0:09:29LAUGHTER
0:09:29 > 0:09:33- OK, so that...- Shall I get you a spoon?- Yeah, please.
0:09:33 > 0:09:35So that you can, er...
0:09:35 > 0:09:36serve it up, love?
0:09:36 > 0:09:39I've got a little token pile of rocket here...
0:09:39 > 0:09:41LAUGHTER
0:09:41 > 0:09:43- OK, it's really healthy now.- I...
0:09:43 > 0:09:46I have to say, I don't generally approve of rocket,
0:09:46 > 0:09:48but I'll let you do it.
0:09:48 > 0:09:50- Do you not? - No.- Why not?- Don't like it.
0:09:50 > 0:09:51LAUGHTER
0:09:51 > 0:09:55- The classic reason.- The classic reason, just don't like it.
0:09:55 > 0:09:57People always try to foist their rocket upon me
0:09:57 > 0:09:59and I'm just not having it, no.
0:09:59 > 0:10:01Don't want your rocket, keep it to yourself.
0:10:01 > 0:10:05- Matt Tebbutt, look at that. - Keep talking, Matt.
0:10:05 > 0:10:07LAUGHTER
0:10:07 > 0:10:10- OK...- Yeah, cos there's not enough truffle on there!- More oil.
0:10:10 > 0:10:12- Right, there you go.- Beauty.
0:10:12 > 0:10:14- Quick and easy... - Look at that.- Am I eating it?
0:10:14 > 0:10:16You are going to eat it in a moment.
0:10:16 > 0:10:19- It's there, so you can put your face straight into it. Beautiful. - Perfect.
0:10:22 > 0:10:25Would you guys like to come over before me and Rick eat all of it?
0:10:25 > 0:10:28- Yeah, definitely would. - There you go, doll.
0:10:28 > 0:10:30- Good. Right.- That looks amazing.
0:10:30 > 0:10:33- I'm kind of with you on the rocket. - It's not...
0:10:33 > 0:10:36Proper, proper rocket is really potent and fiery.
0:10:36 > 0:10:39But there's a lot of straw, hay-like rocket knocking around...
0:10:39 > 0:10:41- Yeah, of course. Sorry, yeah. - RICK CRIES OUT
0:10:41 > 0:10:45- LAUGHTER Is it quite hot? - It's so hot! It's so hot!
0:10:45 > 0:10:47LAUGHTER
0:10:47 > 0:10:49- Molten...- I've also burnt my hand.
0:10:49 > 0:10:52- I mean, I'm having an absolute nightmare here.- Look at that.
0:10:52 > 0:10:54- It is really hot. Look at that. - Brilliant.
0:10:54 > 0:10:56- It is really hot, I'm a bit worried.- It's like fork wars.
0:10:56 > 0:10:59- Smells amazing.- Wow.- That is the best breakfast I've had for ages.
0:10:59 > 0:11:01I've got quite a lot on my hand.
0:11:01 > 0:11:03THEY TALK OVER EACH OTHER
0:11:05 > 0:11:08- Mm.- It's wine time now, Jane's got two great matches for this dish,
0:11:08 > 0:11:12- one's luxury and one's a little bit less.- Shall I go and get them?- Yeah!
0:11:12 > 0:11:14- I'll do that.- Right, so while Jane sorts out the wine,
0:11:14 > 0:11:16it's time for our daily food quiz.
0:11:16 > 0:11:18Sometimes chefs get a little bit involved in their descriptions
0:11:18 > 0:11:21of the food, so it's hard to tell what they're banging on about,
0:11:21 > 0:11:23so our challenge is to guess what food
0:11:23 > 0:11:26a chef is describing without actually seeing their food.
0:11:26 > 0:11:27This is a good game, stay with me.
0:11:27 > 0:11:29Now, as you know, I like a bit of Fanny Cradock,
0:11:29 > 0:11:32so listen carefully, and guess what she's going on about.
0:11:32 > 0:11:35They cost a bomb and the only place I know where you can get them,
0:11:35 > 0:11:38which is in Paris, and there's nowhere in England you can buy them,
0:11:38 > 0:11:42so you can feel gloriously complacent when you make them for yourselves.
0:11:42 > 0:11:45- RICK:- I've got a guess. - Go on, then.- Macaroons.
0:11:45 > 0:11:48- Ah!- Mm.- Ooh! - Cos it's quite old, isn't it?
0:11:48 > 0:11:51- They're quite expensive, aren't they?- I bet it's vol-au-vents.
0:11:51 > 0:11:54- I bet it's something like that. - Oh, yeah.- No!- All right.
0:11:54 > 0:11:56LAUGHTER
0:11:56 > 0:12:00Vol-au-vents, they used to make vol-au-vents... Sorry!
0:12:00 > 0:12:02- Did I just...? - It was quite aggressive.
0:12:02 > 0:12:03LAUGHTER
0:12:03 > 0:12:08Right, let's find out, let's find out, let's find out, let's find out.
0:12:08 > 0:12:11And the only place I know where you can get them,
0:12:11 > 0:12:13which is in Paris, and there's nowhere in England you can buy them,
0:12:13 > 0:12:16so you can feel gloriously complacent when you make them
0:12:16 > 0:12:19for yourselves. The most luxurious kind of petits fours...
0:12:19 > 0:12:22- INDISTINCT - ..that can exist. They cost a bomb.
0:12:22 > 0:12:24Obviously.
0:12:24 > 0:12:27I'm not being funny, Fanny, but I don't believe you, I don't think they did cost lots of money.
0:12:27 > 0:12:30- Did they look...? - They looked quite expensive to me.
0:12:30 > 0:12:32- I was a little bit unsure what they were.- What they were?
0:12:32 > 0:12:35Anyway, it was 1975 and they were all the rage.
0:12:35 > 0:12:37And they looked like little...what? Fondant fancies or something.
0:12:37 > 0:12:41- I think I...- Petits fours. - ..with macaroons? Close.- Ish, ish.
0:12:41 > 0:12:43- It was quite good, actually. - Yeah, vol-au-vents...
0:12:43 > 0:12:45LAUGHTER
0:12:45 > 0:12:49Jane, you have found two wines from the supermarkets that match
0:12:49 > 0:12:51Matt's delicious dish.
0:12:51 > 0:12:53One that's a treat for this time of year,
0:12:53 > 0:12:56- a luxury, and a wine that costs a little less.- Yes, exactly.
0:12:56 > 0:12:59- Look at your frock. - Very posh, lovely.- Oh, do you like it?- Christmas frock on.
0:12:59 > 0:13:03- Have I gone a bit 1975 Fanny Cradock?- You have.- I have.- Yeah.
0:13:03 > 0:13:04Homage to the great lady.
0:13:04 > 0:13:07Anyway, yes, I have got two great wines here.
0:13:07 > 0:13:10So you know at Christmas time some people often like to spend
0:13:10 > 0:13:12a little bit more than your usual kind of six,
0:13:12 > 0:13:16seven quid and go up to maybe 15 or dare I say £20 a bottle and other
0:13:16 > 0:13:19people just want to stay spending around the under ten quid mark?
0:13:19 > 0:13:22So I've got a couple of wines that cover both of those bases.
0:13:22 > 0:13:24And we've got a red and a white,
0:13:24 > 0:13:28- the observant ones among you will notice! - LAUGHTER DROWNS SPEECH
0:13:28 > 0:13:30Exactly.
0:13:30 > 0:13:32- Thank you, Jane.- You're welcome.
0:13:32 > 0:13:35And that's because, you know, with mushrooms being a really important
0:13:35 > 0:13:37ingredient in your recipe, Matt,
0:13:37 > 0:13:39the great thing about a mushroom-based recipe
0:13:39 > 0:13:42is that you can go with white or red wine and some people like one
0:13:42 > 0:13:46or the other, so again, I kind of like to think I've covered both bases.
0:13:46 > 0:13:48So this is... Marzemino is the name of the grape variety,
0:13:48 > 0:13:51and it's native to northern Italy,
0:13:51 > 0:13:53as a lot of Italian wines are, and it's just really juicy
0:13:53 > 0:13:56- and fruity and just cuts through the posh lasagne well.- It's nice.
0:13:56 > 0:13:58- You like it?- Mm, really nice.
0:13:58 > 0:14:00- Yeah, it's a really great wine. - Good label.
0:14:00 > 0:14:01Yeah, it's a fun label, isn't it?
0:14:01 > 0:14:05There's a whole range like this, doing that kind of retro label stuff, it's really cool.
0:14:05 > 0:14:06Quite an expensive-looking label.
0:14:06 > 0:14:11- Oh, do you think?- I noticed. - Luxurious, some might say.
0:14:11 > 0:14:12LAUGHTER
0:14:12 > 0:14:16Moving onto the white wine, which is under the Santa hats. Give it a go.
0:14:16 > 0:14:18So, this is from France.
0:14:18 > 0:14:21This is a bit more classic wine you have at Christmas time.
0:14:21 > 0:14:24- This is a white burgundy. It is a Pouilly-Fuisse.- Mmm!
0:14:24 > 0:14:27And this is a really fantastic wine.
0:14:27 > 0:14:29- That's nice!- It's a Chardonnay.
0:14:29 > 0:14:32It's spent time in oak barrels, so you get this real richness.
0:14:32 > 0:14:34This goes with all that cream, all those rich flavours
0:14:34 > 0:14:37that you have running through the lasagne. It's a fantastic wine.
0:14:37 > 0:14:39It would work with lots of different things at Christmas time.
0:14:39 > 0:14:42So, if you didn't necessarily finish it, with the lasagne...
0:14:42 > 0:14:44Really good comments about both of them.
0:14:44 > 0:14:47- So, do you like both of them? - I do!- Yes!
0:14:47 > 0:14:49Do you prefer of one over the other?
0:14:49 > 0:14:52- I really liked this white. - You really like the white.
0:14:52 > 0:14:55- I loved the white but I also loved the red.- It's really drinkable.
0:14:55 > 0:14:58It's great. OK. Now, for the tricky bit.
0:14:58 > 0:15:03Which one do you think is luxury and which do you think is less?
0:15:03 > 0:15:04So, guys, what do you think?
0:15:06 > 0:15:10- I think...- Stunned silence! - Pressure!- I don't know.
0:15:10 > 0:15:13I think, maybe, the red is really lovely, actually.
0:15:13 > 0:15:17Maybe it's the red that's at the posher end. Who knows?
0:15:17 > 0:15:20- JANE:- Richard? What do you think? - I'm going to have to disagree.
0:15:20 > 0:15:24Although I think I'd probably swill both of them
0:15:24 > 0:15:26all through Christmas Day.
0:15:26 > 0:15:27Class. That's good to know.
0:15:27 > 0:15:31- If I'm going to swill one of them, it'll be the white.- Yes. OK.
0:15:31 > 0:15:33Rick, what do you think?
0:15:33 > 0:15:37I don't really drink white wine, particularly.
0:15:37 > 0:15:40So I have no idea but the red wine was tasty.
0:15:40 > 0:15:44- I think the white one is the luxury one. And it's also my favourite.- OK.
0:15:44 > 0:15:46Well, good. Matt?
0:15:46 > 0:15:50Well, I would have said the red but then I've seen the label on the Pouilly-Fuisse.
0:15:50 > 0:15:52I know they are expensive.
0:15:52 > 0:15:54So I'm going to have to say the white is more expensive.
0:15:54 > 0:15:58So labelist. Well, most of you are right.
0:15:58 > 0:16:02The Pouilly-Fuisse, the white burgundy, is, in fact, the luxury one.
0:16:02 > 0:16:04So, that's about £20 and it's in Oddbins.
0:16:04 > 0:16:06So, not necessarily supermarket but still high street.
0:16:06 > 0:16:08You can find it quite easily.
0:16:08 > 0:16:12And this lovely one is £6 from Asda. Complete bargain.
0:16:12 > 0:16:17- Six quid?- Yeah. It's great wine, isn't it?- Great.- Fantastic.- Right.
0:16:17 > 0:16:19Coming up, Bake Off star Richard Burr is making a beautiful gift for us.
0:16:19 > 0:16:24- What have you got, Richard? - Sausage-roll wreath today. - Porky ring!- Yum!
0:16:24 > 0:16:26First, Matt and I are going head-to-head in a cook-off.
0:16:26 > 0:16:28A bit of festive friendly competition
0:16:28 > 0:16:30we've called Yule Decide.
0:16:30 > 0:16:32And, today, we're going to battle it out to prove
0:16:32 > 0:16:34who has the best recipe for sprouts.
0:16:34 > 0:16:37But first, let's have our daily visit to the Hairy Bikers
0:16:37 > 0:16:40who are working their way through the 12 Days of Christmas.
0:16:40 > 0:16:43It's day six which means that Si and Dave are serving up goose
0:16:43 > 0:16:47and those cheeky chefs are serving it up to Mother Goose herself.
0:16:52 > 0:16:54Forget about trying to find six geese a-laying, Kingy,
0:16:54 > 0:16:59we're off to meet Mother Goose, the famous pantomime dame.
0:16:59 > 0:17:02# On the sixth day of Christmas, my true love sent to me
0:17:02 > 0:17:06# Six geese a-laying, five gold rings
0:17:06 > 0:17:08# Four calling birds, three French hens
0:17:08 > 0:17:12# Two turtle doves and a partridge in a pear tree. #
0:17:12 > 0:17:13Mwah!
0:17:15 > 0:17:18Ah, yes, dude, and I finally get to cook
0:17:18 > 0:17:21a traditional roast goose with all the trimmings.
0:17:21 > 0:17:24So, if you fancy something different to turkey this year,
0:17:24 > 0:17:26goose is a great alternative.
0:17:27 > 0:17:30Ah! Big frocks and food. What could be better?
0:17:35 > 0:17:39Oh, wow! This is magical. All those Christmas pantos,
0:17:39 > 0:17:42- all those glowing rosy faces. - The tears, the laughter, dude.
0:17:42 > 0:17:45Hey, talking of which, goose. We've got one to cook,
0:17:45 > 0:17:49We have and we've also got its mother to meet.
0:17:49 > 0:17:50Oooh!
0:17:50 > 0:17:52Ooh! I can't believe it, Si.
0:17:52 > 0:17:54We're meeting Mother Goose herself.
0:17:54 > 0:17:57Yes. One of the most famous panto dames.
0:17:57 > 0:18:01- For six geese a-laying, Mother Goose will be played...- Oh, gawd, he's off.
0:18:01 > 0:18:03Well, it is panto.
0:18:10 > 0:18:13This has got to be the spookiest kitchen we've ever cooked in.
0:18:13 > 0:18:15Underneath the stage.
0:18:15 > 0:18:17Full of memories and ghosts and theatricality.
0:18:17 > 0:18:21The smell of greasepaint, the whiff of the limelight. It's all here.
0:18:21 > 0:18:24- Goose.- Goose.- Baste!- Season.
0:18:26 > 0:18:28Here, where's the salt, dude?
0:18:28 > 0:18:32- It's behind you! - Oh, man!- No! Over there!
0:18:32 > 0:18:37- You've got panto Tourettes, you. - No, no, I haven't.- Ach!
0:18:38 > 0:18:41In the oven. Four hours.
0:18:41 > 0:18:42And it's that simple.
0:18:42 > 0:18:45Now, before we all tuck into our festive meal,
0:18:45 > 0:18:48Mother Goose is going to teach us how to be panto dames.
0:18:48 > 0:18:50So, it's frocks and make up for us.
0:18:50 > 0:18:53Ooh! I've always wanted to dress up like Pat Butcher.
0:18:53 > 0:18:56Now, I couldn't decide which colour to give you, chuck.
0:18:56 > 0:18:58So, I think, you've got the lot.
0:19:00 > 0:19:03That's better! Look at that!
0:19:03 > 0:19:06Whatever happened to the Beverley Sisters, eh?
0:19:06 > 0:19:10Forget your names. I'm going to give you panto names now.
0:19:10 > 0:19:13Daveria and Simonella.
0:19:17 > 0:19:19Oh, I'm so glad that you two are here.
0:19:19 > 0:19:21I've spent so long on my own, you know,
0:19:21 > 0:19:24it'll be the first Christmas I've had with company for ages.
0:19:24 > 0:19:26I know what we'll do. Let's make some scones.
0:19:26 > 0:19:29- Oh, no, I won't, I've no currants. - I've got some, Mother!
0:19:29 > 0:19:34- Where did you find these?- I got them from behind the rabbit hutch!- No!
0:19:35 > 0:19:37You terrible tyke! I've nothing left.
0:19:37 > 0:19:40I'm not Mother Goose any more, I'm Mother Hubbard.
0:19:40 > 0:19:42- The cupboard's bare. - Don't worry, Mother.
0:19:42 > 0:19:45We've got a fantastic festive feast.
0:19:45 > 0:19:47Ooh!
0:19:47 > 0:19:48APPLAUSE
0:20:00 > 0:20:05Should I carve? You can be mother. Beautiful, that, isn't it?
0:20:05 > 0:20:07Look at that! Crispy skin. Breast.
0:20:07 > 0:20:10I think we can cook better than we can panto, don't you?
0:20:10 > 0:20:14- I tell you what, don't give up your day jobs, will you?- Oh, very good.
0:20:16 > 0:20:21- This is one tradition I love. - Brilliant.- Can I do that way?
0:20:21 > 0:20:24- You do that way.- Yes. - I'll get that one.
0:20:24 > 0:20:26And one, two, three!
0:20:26 > 0:20:30Ooh! Merry Christmas and I nearly lost me...cycle.
0:20:37 > 0:20:39Thanks, guys. Now, here at Christmas Kitchen,
0:20:39 > 0:20:42we want to give you more than just your traditional festive flavour.
0:20:42 > 0:20:45So, every day, we invite a chef who brings an international taste to our kitchen.
0:20:45 > 0:20:49And today is the turn of Sabrina Ghayour, with her Persian flavours.
0:20:49 > 0:20:51- COCKNEY ACCENT:- My Persian flavours.
0:20:51 > 0:20:53LAUGHTER
0:20:53 > 0:20:56- Persian flavours!- Persian flavours.
0:20:56 > 0:21:00- What Persian flavours are you bringing us today?- So, I'm...
0:21:00 > 0:21:02Tradition for me at home is, like,
0:21:02 > 0:21:04once you get the turkey out of the way because I love a turkey,
0:21:04 > 0:21:07- I love a traditional Christmas. - You want to Persian it up.
0:21:07 > 0:21:10The next day, I want something slightly different
0:21:10 > 0:21:12and I don't want something that's going to have a lot of faff,
0:21:12 > 0:21:16so we love Chinese crispy duck in my house
0:21:16 > 0:21:18and that became a tradition.
0:21:18 > 0:21:21I started looking at different kind of flavours
0:21:21 > 0:21:24and this is how I came up with this and I really love it
0:21:24 > 0:21:26and I promise you,
0:21:26 > 0:21:29- you will never buy crispy duck from the takeaway again.- Really?
0:21:29 > 0:21:33- I doubt that. - So, nice array of spices.
0:21:33 > 0:21:36I'm just going to, literally,
0:21:36 > 0:21:41chuck them into a bowl and make a dry rub for the duck. OK?
0:21:41 > 0:21:43And how long do you... Do you marinate that?
0:21:43 > 0:21:45I mean, you don't have to, to be honest.
0:21:45 > 0:21:48Once the fat comes out of the duck, it, kind of,
0:21:48 > 0:21:51sucks it all in beautifully and it does the job,
0:21:51 > 0:21:54but if you really wanted to, you're welcome to.
0:21:54 > 0:21:57From the point of ease, do it the night before. No problem. OK?
0:21:57 > 0:22:00You want to show your duck some love.
0:22:00 > 0:22:03- You're really getting into that duck, aren't you?- Right. OK.
0:22:03 > 0:22:07- Let's get it in...- Right! And, so...- Don't know where to look!
0:22:07 > 0:22:10In the oven at 190 for two, two and a half hours, even
0:22:10 > 0:22:12and, then, we're going to turn up the heat, last minute,
0:22:12 > 0:22:15- for 20 minutes, to 220. - For the crispy.
0:22:15 > 0:22:17- Absolutely. Crisp it up. - And are you done with that rub now?
0:22:17 > 0:22:20Yes, I am. Thank you very much.
0:22:20 > 0:22:22- Get the duck into the oven.- Righto.
0:22:22 > 0:22:23Lovely.
0:22:23 > 0:22:25Gives the hands a little wash.
0:22:25 > 0:22:31- I'm assuming that you buy your pancakes, do you?- Yes, I do.
0:22:31 > 0:22:34Some people make them. I don't make them.
0:22:34 > 0:22:38- Quite lazy.- I absolutely do... - Garlic granules, bought pancakes!
0:22:38 > 0:22:41It's just much easier and they come frozen, or fresh,
0:22:41 > 0:22:43it's just so much more simple.
0:22:43 > 0:22:45- And they are nice.- Exactly.
0:22:45 > 0:22:47I tell you what, you can get busy with that.
0:22:47 > 0:22:49We've got our pancakes here.
0:22:49 > 0:22:51Now, if you're really good, you can steam them
0:22:51 > 0:22:56but you can also microwave for about a minute and it does them perfectly.
0:22:56 > 0:22:59- Do you want seeds?- Yes, please. - You want seeds, really?- Absolutely.
0:22:59 > 0:23:02We don't throw anything away. So, we've got three different things.
0:23:02 > 0:23:05Traditionally, duck pancakes always go with
0:23:05 > 0:23:07that lovely plum hoisin sauce.
0:23:07 > 0:23:09Thin strips of cucumbers and then either
0:23:09 > 0:23:13finely shredded leeks, sometimes, or spring onions, more traditionally
0:23:13 > 0:23:16but, here, I've added pomegranate seeds, as well, and the sauce
0:23:16 > 0:23:20itself is going to be pomegranate molasses with honey to sweeten.
0:23:20 > 0:23:23So it has sweetness but it has a little bit of acidity, too,
0:23:23 > 0:23:26and that's really what Persian-ises it, so to speak.
0:23:26 > 0:23:28It's not traditional.
0:23:28 > 0:23:31We do have a duck recipe in Iran but not like this.
0:23:31 > 0:23:33So, I've been discovering all these, kind of,
0:23:33 > 0:23:36other Middle Eastern molasses, lately.
0:23:36 > 0:23:40There's a carob one, a blueberry one, and a mulberry one.
0:23:40 > 0:23:44I had no idea, there's a whole molasses party going on over there.
0:23:44 > 0:23:47There really is. And, I have to say, most of those are actually Turkish.
0:23:47 > 0:23:49It's delicious.
0:23:49 > 0:23:54In Iraq, they really love and revere date molasses
0:23:54 > 0:23:57which is jammy and delicious. It's wonderful.
0:23:57 > 0:24:00In Iran, we only have pomegranate molasses,
0:24:00 > 0:24:05quite simply, really. But, yeah, I just like the sumac molasses, too.
0:24:05 > 0:24:07- I'd never even heard of half of these.- Wow!
0:24:07 > 0:24:09I mean, I guess it's just old technique of, kind of,
0:24:09 > 0:24:12preserving things, really. You've got a glut of fruit.
0:24:12 > 0:24:15You extract the juice and then concentrate it.
0:24:15 > 0:24:16And that's all it is.
0:24:16 > 0:24:19It's really fantastic to add, to, like, zap up something.
0:24:19 > 0:24:21At the last minute, you add that molasses to sauces.
0:24:21 > 0:24:23To sauces, stocks, jus, salad dressings.
0:24:23 > 0:24:24It's really, really marvellous.
0:24:24 > 0:24:26- Glazes. Beautiful glazes. - Absolutely.
0:24:26 > 0:24:30And, you know, getting better, getting easier to find now. OK.
0:24:30 > 0:24:32Well, I live in Hackney.
0:24:32 > 0:24:36- I live in East London, so... - You've got it all there.
0:24:36 > 0:24:38You've got an incredible plethora of shops and markets...
0:24:38 > 0:24:40- Lucky, lucky, lucky! - You can get it all online.
0:24:40 > 0:24:43- Yes. Yes, you can.- You can get it all online, I think.- Absolutely.
0:24:43 > 0:24:45Would you like to lay them out, please?
0:24:45 > 0:24:47Where would you like me to lay these out?
0:24:47 > 0:24:49If you can lay these diagonally, pretty it up.
0:24:49 > 0:24:53Those pancakes, Sabrina. Do they need to be steamed, like...
0:24:53 > 0:24:55It's all right if they go cold again?
0:24:55 > 0:24:58You can steam them and you can just, actually, do you know what...?
0:24:58 > 0:25:00Right. Enough cucumber. Let's get on with this.
0:25:00 > 0:25:02If you really wanted to Middle Eastern it up,
0:25:02 > 0:25:04you can easily serve this with flatbread,
0:25:04 > 0:25:06or even tortillas, if you couldn't find pancakes.
0:25:06 > 0:25:09Don't do this because you can't find pancakes.
0:25:09 > 0:25:11So, I just think it's nice,
0:25:11 > 0:25:15especially if you've got a few, it is nice to, kind of,
0:25:15 > 0:25:18have something that's still shaped like a duck, basically.
0:25:18 > 0:25:23- But I like to do... I like to take this side. One side off.- Yum! Scrum!
0:25:23 > 0:25:27- The one thing is, there's always a big fight over the skin.- Yeah, yeah.
0:25:27 > 0:25:31Big, big fights and most of it disappears into my portion,...
0:25:31 > 0:25:34- Cook's treats!- ..in all fairness.
0:25:34 > 0:25:38- I absolutely love crispy duck and... - Yeah, I do.
0:25:38 > 0:25:42- It's the best bit. - I like sticking a leg on there.
0:25:42 > 0:25:44Oh! This looks good.
0:25:44 > 0:25:47And, then, there's always somebody that wants a gnaw on the wing,
0:25:47 > 0:25:50- so I don't like to neglect and keep the family happy.- Right.
0:25:50 > 0:25:53- Let's have some more of that fat. - Yeah. The skin.
0:25:53 > 0:25:56- Don't forget, we've got all the crispy skin on the underside.- Right.
0:25:56 > 0:25:59Sabrina, it looks delicious. Remind us what it is.
0:25:59 > 0:26:02We have eastern spiced duck with a pomegranate honey sauce,
0:26:02 > 0:26:05- pomegranate seeds, spring onion, and cucumbers.- Delicious!
0:26:11 > 0:26:17OK, everyone. Let's try Sabrina's Persian taste of Christmas.
0:26:17 > 0:26:21Get off me! Get off me! He's trying to... I beat you! Pretty much.
0:26:21 > 0:26:24- That's no way to treat a guest. - Have some respect.
0:26:24 > 0:26:28- Sabrina, that's amazing. - Oh, that's good.- How yummy is this?
0:26:28 > 0:26:32I'm telling you, that duck method, even if you didn't do the spicing,
0:26:32 > 0:26:36it's just so much more reasonable, affordable, get a couple of those.
0:26:36 > 0:26:38You're done. It's cooked to perfection.
0:26:38 > 0:26:41- Nice and simple. Crispy skin. - Chris, what are you saying?
0:26:41 > 0:26:44I like it, "cooked to perfection". Huge fan of your own work.
0:26:50 > 0:26:56Can I tell you, that I had to tested many times to get it that way. So...
0:26:56 > 0:26:57By no means a master.
0:26:57 > 0:27:02- How is it?- Cooked to perfection, is it not?- Oh, it is! Yeah!- Right.
0:27:02 > 0:27:05This is a great alternative to turkey but not everyone eats meat,
0:27:05 > 0:27:07so, here's Lorraine Pascale, with a brilliant veggie main course
0:27:07 > 0:27:10and it's a great way to use up any leftover cranberries.
0:27:10 > 0:27:12Yummy!
0:27:18 > 0:27:21This year, I've made a pretty tasty veggie pie.
0:27:21 > 0:27:23So, here is the filling..
0:27:25 > 0:27:27..and here's how I made it.
0:27:27 > 0:27:31Carefully toast 600g of pecan, cashew, and hazelnuts
0:27:31 > 0:27:33in the oven for 10-15 minutes.
0:27:35 > 0:27:38Then, let them cool and blitz some in a food processor.
0:27:38 > 0:27:42Gently fry four finely sliced leeks in some olive oil
0:27:42 > 0:27:47with rosemary, thyme, and three cloves of chopped garlic until soft.
0:27:47 > 0:27:50Add 250g of finely chopped, or blitzed, chestnut mushrooms
0:27:50 > 0:27:54and five sage leaves roughly chopped, or torn,
0:27:54 > 0:27:56and cook for a further two minutes.
0:27:56 > 0:27:59Take off the heat and leave to cool in a large bowl.
0:28:00 > 0:28:03Mix in the nuts, 150g of Gruyere cheese
0:28:03 > 0:28:06and three eggs
0:28:06 > 0:28:08and combine and season.
0:28:09 > 0:28:12So, I'm making a type of hot water crust pastry, you know,
0:28:12 > 0:28:15the type that you get in pork pies.
0:28:15 > 0:28:17I was making it one day, because you make it with plain flour,
0:28:17 > 0:28:20and I'd run out, so I used half plain and half wholemeal
0:28:20 > 0:28:22and it tasted amazing.
0:28:23 > 0:28:28Put 125g of plain flour and 150g of wholemeal flour,
0:28:28 > 0:28:31plus a pinch of salt, and egg in a bowl
0:28:31 > 0:28:34and cover the egg with a little bit of flour to protect it.
0:28:34 > 0:28:38So, I've melted in this pan 100ml of water and 80g of butter.
0:28:38 > 0:28:40Put it over a low heat and then whack it up
0:28:40 > 0:28:42and get it bubbling away,
0:28:42 > 0:28:44just as it's bubbling, it's ready.
0:28:44 > 0:28:48Pour the liquid over the flour and mix together really quickly
0:28:48 > 0:28:50until it combines into a dough.
0:28:50 > 0:28:53Then, roll it out to about half a centimetre thick.
0:28:53 > 0:28:57So, I've got this tin, a seven-inch loose-bottom tin
0:28:57 > 0:28:59and it's deep.
0:29:01 > 0:29:03Put it into quarters.
0:29:03 > 0:29:05Doesn't matter about holes.
0:29:05 > 0:29:06Just patch them up after.
0:29:08 > 0:29:12And then take the tin and just put the corner
0:29:12 > 0:29:14in the centre of the tin, like that,
0:29:18 > 0:29:22and then let it sink into the tin.
0:29:24 > 0:29:26Just easing it gently in.
0:29:27 > 0:29:30Try and get it so it has nice straight sides.
0:29:30 > 0:29:32So, it gets right into the corners.
0:29:35 > 0:29:38And just trim it all the way around.
0:29:45 > 0:29:47Take my filling...
0:29:49 > 0:29:53..and just tip half of it in.
0:29:55 > 0:29:57Like that.
0:29:57 > 0:30:01Now, for something a little bit festive and for a bit of colour.
0:30:01 > 0:30:05Dried cranberries, just sprinkle them on.
0:30:05 > 0:30:07You can use apricots, or anything like that,
0:30:07 > 0:30:11I just like to use cranberries so that, when you slice it,
0:30:11 > 0:30:13you get that lovely layering effect.
0:30:14 > 0:30:18And, then, the rest of the topping.
0:30:18 > 0:30:20Smells really good.
0:30:22 > 0:30:24OK.
0:30:24 > 0:30:26Right. I'm going to make the lid,
0:30:26 > 0:30:28so I take my offcuts
0:30:28 > 0:30:31and just roll out the lid.
0:30:33 > 0:30:34So, pop this down...
0:30:36 > 0:30:37..on it, like that...
0:30:38 > 0:30:39..and then cut around...
0:30:43 > 0:30:45..the lid.
0:30:45 > 0:30:47Just need one egg
0:30:47 > 0:30:49to stick the pastry lid on.
0:30:49 > 0:30:50Quick whisk.
0:30:57 > 0:31:01And just glaze the top so it acts like a glue.
0:31:04 > 0:31:05And I've got my pastry lid.
0:31:05 > 0:31:07Pop it on top.
0:31:07 > 0:31:09And, then, I'm going to seal it,
0:31:09 > 0:31:10or crimp it.
0:31:10 > 0:31:15So, I, kind of, take my finger and pinch all the way around like that.
0:31:18 > 0:31:21Just sealing everything together.
0:31:29 > 0:31:30There we are.
0:31:31 > 0:31:33Neaten up a bit.
0:31:34 > 0:31:36Then, hole in the middle.
0:31:36 > 0:31:40Let any steam out, although there won't be that much.
0:31:40 > 0:31:42It's not like cooking meat.
0:31:42 > 0:31:43Right. So, that's that done.
0:31:43 > 0:31:46I'm going to pop this in the oven at 200 degrees
0:31:46 > 0:31:49for about 40-45 minutes and, then 10 minutes before it is ready,
0:31:49 > 0:31:52I'm going to glaze the top to act like a glue
0:31:52 > 0:31:54and put on some frozen cranberries.
0:31:54 > 0:31:58I know there's cranberries inside but those cranberries are sweet
0:31:58 > 0:32:00and the cranberries on top are quite sour so,
0:32:00 > 0:32:03there's wonderful layering of different flavours.
0:32:38 > 0:32:41Still to come, Jane Parkinson has suggestions
0:32:41 > 0:32:43for a merry and bright Christmas with her cocktails
0:32:43 > 0:32:47and today's key ingredient is beer, which sounds a bit weird to me.
0:32:47 > 0:32:48It's not weird.
0:32:48 > 0:32:51Did you know that nearly two thirds of women say that receiving
0:32:51 > 0:32:54a home-made gift means more to them than a shop-bought one?
0:32:54 > 0:32:56Don't believe that one.
0:32:56 > 0:32:59Bake Off star Richard is here with his idea for a home-made gift,
0:32:59 > 0:33:00a sausage-roll wreath.
0:33:00 > 0:33:04And we're going back to 1975 to get a classic Christmas cake recipe
0:33:04 > 0:33:06from the charmingly bizarre Fanny Cradock.
0:33:06 > 0:33:08Now, at this time of year,
0:33:08 > 0:33:10the supermarket is jam-packed with seasonal foodie gifts,
0:33:10 > 0:33:13such as chutney, chestnuts, and chocolate, so every day,
0:33:13 > 0:33:16we're bringing you a recipe, items to use up should you find them in
0:33:16 > 0:33:19your stocking, or be tempted at the tills, and today, it's Andi's turn.
0:33:19 > 0:33:22Andi, would you like to know what you're cooking with?
0:33:22 > 0:33:23I would like to know what I'm cooking with.
0:33:23 > 0:33:26- Obviously, I already know, hence the recipe guidance.- There you go.
0:33:26 > 0:33:28Show everyone what we're dealing with.
0:33:28 > 0:33:32I do like opening a gift anyway, so today, we're using mixed nuts.
0:33:32 > 0:33:35- Yes, we are. Nuts. - Nuts, nuts, nuts. Beautiful.
0:33:35 > 0:33:37- I like a nice jar of nuts. - How exciting.
0:33:37 > 0:33:39But they usually kick around quite a lot, don't they?
0:33:39 > 0:33:40I am going to...
0:33:40 > 0:33:43They do they kick around for ages, and you leave the Brazils
0:33:43 > 0:33:45out, cos they're always a bit weird and oily.
0:33:45 > 0:33:47Now, these really are in abundance in the shops at the moment,
0:33:47 > 0:33:48so let me show you how to make something
0:33:48 > 0:33:52- a little bit different with them - a pumpkin and nut baklava.- Ooh!
0:33:52 > 0:33:55- It's quite... I'm quite pleased with this.- How are we going to do this?
0:33:55 > 0:33:57Well, quite simply. That's one of the nice things about it.
0:33:57 > 0:34:01- You can buy filo pastry, thank heavens.- Yes.
0:34:01 > 0:34:04Yeah? That is what is commonly known as "a long ting",
0:34:04 > 0:34:07and who's got time to make filo pastry? Not me!
0:34:07 > 0:34:10So we can buy this beautiful filo pastry.
0:34:10 > 0:34:12We're going to make a syrup over here.
0:34:12 > 0:34:16We've got water, we've got sugar, we've got honey, and we've got
0:34:16 > 0:34:21a bit of cinnamon, so it's literally just a layering up job.
0:34:21 > 0:34:24It's actually, when I think about it, a sort of sweet lasagne.
0:34:27 > 0:34:30So there's a lot of layering happening today in the studio...
0:34:30 > 0:34:34- OK. - ..but it's a nice, simple, lovely,
0:34:34 > 0:34:36luscious thing to make for your family.
0:34:36 > 0:34:38Is this something you do, usually?
0:34:38 > 0:34:42This... With baklava, I do. I use quite a lot of filo pastry.
0:34:42 > 0:34:45- I'm quite into the odd borek kind of vibe.- Oh, I love it.
0:34:45 > 0:34:49And actually, this recipe came from something called a banitsa,
0:34:49 > 0:34:54which is a Bulgarian sweet pastry. Does anybody else know the banitsa?
0:34:54 > 0:34:56- No. - It's a really lovely sweet pastry,
0:34:56 > 0:35:00again in the borek family of cooking.
0:35:00 > 0:35:03I'm going to melt some butter here, as well.
0:35:03 > 0:35:07And they put walnuts and eggs and pumpkins and all sorts of
0:35:07 > 0:35:10beautiful things, roll it up, and they deep fry it or they bake it.
0:35:10 > 0:35:13- Mm.- Eggs? Can I just say, I'm not... Like a boiled egg?
0:35:13 > 0:35:15- Yeah, protein. - Well, maybe.
0:35:15 > 0:35:20Oh, you can get a borek with a little soft yolk in the middle.
0:35:20 > 0:35:22- Absolutely delicious. - Ooh! Like it.
0:35:22 > 0:35:25Right, so I've got syrup that I've done already, that's cool,
0:35:25 > 0:35:27- and I've got my melted butter over here.- OK.
0:35:27 > 0:35:29So I think the best way to do this, actually, is to take that off there,
0:35:29 > 0:35:33for a start, and do one sheet at a time on this board.
0:35:33 > 0:35:36- It is a bit delicate, filo. - Mm.
0:35:36 > 0:35:40- You've got to try and not be too rough with it.- Slather it in butter.
0:35:40 > 0:35:43Right, so we're going to slather it with loads of butter.
0:35:43 > 0:35:48- Exactly.- Savoury balaks... Savoury baklavas are literally up there with...
0:35:48 > 0:35:49I love savoury baklavas.
0:35:49 > 0:35:52I made a really lovely one with lamb and dates and stuff,
0:35:52 > 0:35:55ages ago, that was beautiful, actually.
0:35:55 > 0:35:56I'm not particularly into the sweet ones.
0:35:56 > 0:35:59No, well, they can be too sweet. You just need a small piece.
0:35:59 > 0:36:00Going to love this(!)
0:36:00 > 0:36:03That's the thing - you just need a small piece.
0:36:03 > 0:36:07It's not the same idea as a sort of European pudding.
0:36:07 > 0:36:09- It's a sweet thing with a lovely coffee.- It's just a little bite.
0:36:09 > 0:36:12Exactly, so we've got the syrup, and we've got butter going in the
0:36:12 > 0:36:15bottom of here, and then we're going to get some nuts...
0:36:17 > 0:36:20Some lovely... So you just whizz those up in the food processor.
0:36:20 > 0:36:22This is such a simple recipe,
0:36:22 > 0:36:24which is kind of what you want.
0:36:24 > 0:36:26- And then we get a layer of the pumpkin.- Right.
0:36:26 > 0:36:29- This is just grated, raw...- It's just grated, raw pumpkin.- OK.
0:36:29 > 0:36:31- And then we're going to do... - Thought it was Red Leicester.
0:36:31 > 0:36:36What did you say? Looks like Red Leicester!
0:36:36 > 0:36:38Well, you know, you're the cook, Andi!
0:36:39 > 0:36:41It looks like Red Leicester. No, it's grated raw pumpkin.
0:36:41 > 0:36:43You can use it... You want a nice, firm pumpkin.
0:36:43 > 0:36:45People always talk about that firm pumpkin.
0:36:45 > 0:36:48I don't really know what a soft one is. I've never...
0:36:48 > 0:36:50I don't know what kind of weird, squidgy pumpkins you've been
0:36:50 > 0:36:53coming across, because they all seem to be firm to me.
0:36:54 > 0:36:58And then you just literally layer it up into the dish.
0:36:58 > 0:37:01- You don't need to... It's kind of, you know...- Yep.
0:37:01 > 0:37:03It's, like, a bit haphazard, I would say.
0:37:03 > 0:37:05And then more nuts.
0:37:05 > 0:37:08- It's more akin to home cooking, and not being fussy.- Yes.
0:37:08 > 0:37:10Cos it's so easy to put together, and just...
0:37:10 > 0:37:14That's what's the joy of Eastern cooking - it's just home cooking.
0:37:14 > 0:37:15- More of these? - And then more pumpkin,
0:37:15 > 0:37:17and then we're going to do another layer of this.
0:37:17 > 0:37:21- This is a very quick cook, isn't it? - Isn't it?- We like that, eh?
0:37:21 > 0:37:25It's really nice to be able to do things, also,
0:37:25 > 0:37:28at this time of year, that aren't going to take you 75 hours,
0:37:28 > 0:37:31and keep you in the kitchen when everybody else is having fun
0:37:31 > 0:37:33and playing charades, and you're on your own.
0:37:33 > 0:37:34So how long will this hold for?
0:37:34 > 0:37:36Could you do that a couple of days before?
0:37:36 > 0:37:39- This dish?- Yeah.- Yeah, definitely. Definitely. Put it in the fridge.
0:37:39 > 0:37:41I mean, what with all the sugars and the butter...
0:37:41 > 0:37:43Yeah, I was going to say, it preserves itself.
0:37:43 > 0:37:47Yeah, and you can serve it hot, or you can just keep it.
0:37:47 > 0:37:49I quite like... It's a bit like wallpaper paste.
0:37:49 > 0:37:53- It's quite satisfying.- It's... Yeah, it's quite a satisfying thing to do.
0:37:53 > 0:37:57- Like this, and we just keep layering up. Let's do one more.- Yeah, go on.
0:37:58 > 0:38:01Let's do one more, and then we're going to whack it in the oven.
0:38:01 > 0:38:04And I quite like the cinnamon in the syrup.
0:38:04 > 0:38:05Just gives you a sort of warmth.
0:38:05 > 0:38:08- Cinnamon is such a comforting spice, isn't it?- Yeah.
0:38:08 > 0:38:13It sort of just evokes kind of cosy. I'm very big on the cosy.
0:38:13 > 0:38:15My niece said to me one day,
0:38:15 > 0:38:18"I love it round your house, Andi, cos everything's a bed".
0:38:18 > 0:38:20- Aw!- But we're just, you know,
0:38:20 > 0:38:23we're very big on the cooching up in front of the telly.
0:38:23 > 0:38:26This, one of these hot, with a bit of cream, you're good to go.
0:38:26 > 0:38:29Right, so we're going to just shove this into the oven. Mm-hm.
0:38:29 > 0:38:32We're not going to let that one be quite such a mess on the top,
0:38:32 > 0:38:36- cos look at the state of that. There we go.- This is showbiz, Andi.
0:38:36 > 0:38:40- Let's just tuck it all in. - Have you done this before, Andi?
0:38:40 > 0:38:43Only once. Tuck it in. Make it lovely, and this is going to...
0:38:43 > 0:38:45Let's get a bit more butter on the top of that as well,
0:38:45 > 0:38:48cos you just want it to have a lovely finish.
0:38:48 > 0:38:51So could you do it with leftover vegetables from the big day,
0:38:51 > 0:38:54- if they're pre-cooked?- Why not? Why not? You just have to make sure...
0:38:54 > 0:38:56- Sprout baklava?- Yeah!
0:38:56 > 0:38:58You've got to make sure you've got enough wet things
0:38:58 > 0:39:00going in there as well.
0:39:00 > 0:39:06So it's going in for about 35 minutes, I would say.
0:39:06 > 0:39:10- Maybe slightly longer.- OK. - And then here's one we, obviously...
0:39:10 > 0:39:14- And what are you looking for, a nice crispy..? Wow.- Marvellous.
0:39:14 > 0:39:17- That looks quite different to the one that went in!- It does!
0:39:17 > 0:39:18LAUGHTER
0:39:18 > 0:39:22A little different to the one I just mashed into the other bowl, but there you go.
0:39:22 > 0:39:26So with a fish slice you just take a piece out,
0:39:26 > 0:39:27just get it out of here.
0:39:28 > 0:39:31I mean, it's very pretty, isn't it?
0:39:31 > 0:39:35I like the vegetable sweet thing as well.
0:39:35 > 0:39:37Don't forget, all today's studio recipes,
0:39:37 > 0:39:39including this one from Andi, are on the website.
0:39:43 > 0:39:45Also, you actually cook it whole
0:39:45 > 0:39:48and cut it after it comes out of the oven, just so you know.
0:39:48 > 0:39:52- And then, obviously cream... - Smells good.
0:39:52 > 0:39:54Obviously cream, because why not?
0:39:54 > 0:39:55There we have it.
0:39:55 > 0:39:59- So that's pumpkin and nut baklava. - Lovely.- Mmm!
0:40:04 > 0:40:07Right, come on. Come on.
0:40:07 > 0:40:12I like it, I'm feeling you might be a bit bah humbug, a couple of you.
0:40:12 > 0:40:15Not me! Anything in pastry.
0:40:15 > 0:40:18But I'm just waiting for the madness to go before I go...
0:40:18 > 0:40:21If you wait for the madness to go, you won't get any!
0:40:21 > 0:40:25It's also in my cultural sensibility to not dive in and let guests go first.
0:40:25 > 0:40:28Oh, really? In the Caribbean we're a little different.
0:40:28 > 0:40:31We're a bit more, "Can you get out of my way, please?"
0:40:31 > 0:40:33How would you say it there?
0:40:33 > 0:40:34Move!
0:40:34 > 0:40:36LAUGHTER
0:40:36 > 0:40:37Me say move!
0:40:37 > 0:40:40So how is pumpkin and cream going down?
0:40:40 > 0:40:41Good, actually.
0:40:41 > 0:40:43It's really unusual. >
0:40:43 > 0:40:46Cos pumpkin is quite sweet anyway.
0:40:46 > 0:40:50Pumpkin and nuts go well together. Add a little honey.
0:40:50 > 0:40:53I imagine you could probably do this savoury as well,
0:40:53 > 0:40:56without the cream, because it's got... It just needs...
0:40:56 > 0:41:00I wouldn't mind that with a little bit of meat on the side.
0:41:00 > 0:41:03- How do you like it, Rick? - It's really good, yeah.
0:41:03 > 0:41:05- I'm surprised, actually.- I know you are!
0:41:05 > 0:41:07When you said pumpkin and nut baklava,
0:41:07 > 0:41:11- I sighed, actually.- To myself!
0:41:11 > 0:41:13"Oh, what is she doing?"
0:41:13 > 0:41:15Sort it out!
0:41:15 > 0:41:17Great food and now this!
0:41:17 > 0:41:20But it's good, it's good. I stand corrected.
0:41:20 > 0:41:23I take my sigh back!
0:41:23 > 0:41:25Delicious. In just a moment, Bake Off star Richard Burr
0:41:25 > 0:41:29will be showing us a money-saving idea for home-made Christmas gift,
0:41:29 > 0:41:33- and it's savoury today - a sausage-roll wreath. - Yum.- Sounds amazing.
0:41:33 > 0:41:38And does a Christmas cake recipe from 1975 stand the test of time?
0:41:38 > 0:41:41We'll find out when we delve into the archives of Christmas past to
0:41:41 > 0:41:43visit Fanny Craddock.
0:41:43 > 0:41:46Now, Rick, what's your favourite Christmas memory?
0:41:46 > 0:41:49I've got a mouthful of baklava.
0:41:49 > 0:41:53Not necessarily favourite, but the most vivid memory I have is when
0:41:53 > 0:41:57my parents bought me a bike for Christmas, it was the classic thing
0:41:57 > 0:41:59where you go down and look at the tree,
0:41:59 > 0:42:02and there's not really a big present there, you're a bit disappointed
0:42:02 > 0:42:05and then they say, "Ah, but wait, out the back door..."
0:42:05 > 0:42:09And then I went out and I was incredibly excited because I knew
0:42:09 > 0:42:11what was coming and then the bike was...
0:42:11 > 0:42:13You know those ones that are foldable?
0:42:13 > 0:42:19- Foldable in the middle... - What, like a commuter bike?
0:42:19 > 0:42:22But also crucially it doesn't have the top bar, so it's basically
0:42:22 > 0:42:24- a girl's bike. - A girl's commuter bike!
0:42:24 > 0:42:28So I just looked, like, "You're kidding me!
0:42:28 > 0:42:30"I've got to cycle this!
0:42:30 > 0:42:35"I'm going to get absolutely rinsed by everyone in the neighbourhood."
0:42:35 > 0:42:36LAUGHTER
0:42:36 > 0:42:40But you have to... Might as well have done.
0:42:40 > 0:42:44- It was like a shimmery gold, with white tyres.- Sounds quite nice.
0:42:44 > 0:42:48I hope my parents aren't watching this, but I was absolutely fuming.
0:42:48 > 0:42:50LAUGHTER
0:42:50 > 0:42:54Horrible. But there's nothing you can do, you have to be like, great.
0:42:54 > 0:42:56Yeah, I'd love to go on a cycle...
0:42:56 > 0:42:59Everyone else is out there on their Raleigh Activators.
0:42:59 > 0:43:01With the suspension.
0:43:01 > 0:43:03Or they go full BMX.
0:43:03 > 0:43:06"Has he got a grandma's bike?" Yeah, he has, yeah.
0:43:06 > 0:43:08OK.
0:43:08 > 0:43:12On that note, let's hear more of the nation's favourite faces
0:43:12 > 0:43:15reflecting on their Christmases.
0:43:15 > 0:43:18When it comes to Christmas, I'm totally a traditionalist,
0:43:18 > 0:43:20I love the turkey.
0:43:20 > 0:43:23I love the stuffing, I love doing different kind of stuffing,
0:43:23 > 0:43:27I don't cook, I'm not a cook but it's the one day that I do cook.
0:43:27 > 0:43:31Normally I don't do the cooking at Christmas,
0:43:31 > 0:43:33I usually try get somebody else to do it for me,
0:43:33 > 0:43:37cos I'm usually somewhere else, miles away from England -
0:43:37 > 0:43:40I like to be in the warm for Christmas,
0:43:40 > 0:43:43so I normally I'm visiting people.
0:43:43 > 0:43:46It's the one day of the year I thank goodness I'm not alive.
0:43:47 > 0:43:50I don't get Christmas, I am incapable of cooking, I have
0:43:50 > 0:43:52a kind of anti-Midas touch.
0:43:52 > 0:43:55I can take the most exotic ingredients in the world
0:43:55 > 0:43:57and make them bland. It's a terrible curse.
0:43:57 > 0:44:01So I don't cook - I did once eat out for Christmas,
0:44:01 > 0:44:04which was fantastic and I would recommend to anyone lazy.
0:44:04 > 0:44:07If you have wasted hours looking for the right Christmas present
0:44:07 > 0:44:10to buy someone with no luck, then we have got the answer for you.
0:44:10 > 0:44:14A home-made gift - now every day we have one of the stars of The Great British Bake Off
0:44:14 > 0:44:17to show us how to make the perfect edible gift.
0:44:17 > 0:44:19And today we have got the builder who bakes,
0:44:19 > 0:44:21it's Bake Off finalist Richard Burr.
0:44:21 > 0:44:25Thanks for coming along. I also notice you've got a tape measure.
0:44:25 > 0:44:30- Always at work.- Is that to remind you of...your other job?
0:44:30 > 0:44:34Most bakers kind of have some form of measurement in the house.
0:44:34 > 0:44:38- This is useful for measuring stuff out.- Really? OK.
0:44:38 > 0:44:41- So what are we doing? - This is my baking one, though,
0:44:41 > 0:44:42not my building one.
0:44:42 > 0:44:45Today we're going to make sausage roll...
0:44:45 > 0:44:46You've got a baking Stanley knife as well?
0:44:46 > 0:44:49I've got a baking panel saw, it's wonderful.
0:44:49 > 0:44:51I don't know what that is!
0:44:51 > 0:44:55Yeah, so today we're going to make a sausage-roll wreath.
0:44:55 > 0:44:57It's a Christmas one.
0:44:57 > 0:45:00I'm not going to lie, I do love bit of Christmas cake, pudding,
0:45:00 > 0:45:03but for me Christmas is about pork, frankly.
0:45:03 > 0:45:05LAUGHTER
0:45:05 > 0:45:06Stuff the turkey, literally!
0:45:06 > 0:45:09OK! OK, so where do we start?
0:45:09 > 0:45:12So we start with making a basic rough puff,
0:45:12 > 0:45:15it's flour and water - you need it so it's nice and smooth,
0:45:15 > 0:45:18let it rest and then you put butter and lard on it.
0:45:18 > 0:45:21Now, it's not a puff pastry,
0:45:21 > 0:45:25I like to use lard to make it nice and crispy, so butter for flavour,
0:45:25 > 0:45:27lard for crispiness.
0:45:27 > 0:45:29Roll it out. Layer it.
0:45:29 > 0:45:33And then stick it in the freezer, roll it out again, it takes maybe
0:45:33 > 0:45:36about two hours from start to finish to make your own puff.
0:45:36 > 0:45:39No-one is going to sue you if you use a little bit of shop-bought,
0:45:39 > 0:45:41pre-made, but I like to make it myself.
0:45:41 > 0:45:43OK.
0:45:43 > 0:45:49Let's do it. Do you find it quite therapeutic to bake and to cook...
0:45:49 > 0:45:52- I mean, I do. - ..after being a builder?
0:45:52 > 0:45:56I'm ever so lucky having come to it after being a builder because
0:45:56 > 0:45:58I'm used to being on site so being indoors,
0:45:58 > 0:46:01it's an excuse to be clean, for a start.
0:46:01 > 0:46:06So yeah, I've always got into it, nobody ever moans about free doughnuts on site!
0:46:06 > 0:46:09What did your mates think, when you first got into it?
0:46:09 > 0:46:11- Um...- Was there a bit of humour there?
0:46:11 > 0:46:14Like I said, no-one moans about free doughnuts,
0:46:14 > 0:46:17but when you're on telly as a builder making cakes,
0:46:17 > 0:46:20builders keep you grounded - we'll say that, shall we?
0:46:20 > 0:46:22I can imagine.
0:46:22 > 0:46:25You know, there was none of that kind of reverence
0:46:25 > 0:46:26or anything like that.
0:46:26 > 0:46:29- Bit like chefs, to be honest. - Exactly.- I would imagine.
0:46:29 > 0:46:31It's pretty much exactly the same experience -
0:46:31 > 0:46:34which is why I think that Bake Off was such a fun thing to do.
0:46:34 > 0:46:36I like what you do with your rolling pin, as well.
0:46:36 > 0:46:38I know - that was quite impressive, actually!
0:46:38 > 0:46:42The thing is, you drop it when you're TV, don't you?
0:46:42 > 0:46:44- Right, can we chop all of that? - All of that.
0:46:44 > 0:46:49We're very sage-heavy. So, rough puff - very, very simple to make,
0:46:49 > 0:46:52we're going to roll it out. I'll use my tape measure at some point.
0:46:52 > 0:46:54We're going to mix our sausage meat
0:46:54 > 0:46:56with a mixture of sage, orange zest...
0:46:56 > 0:47:00- Yeah.- ..chilli and just a little bit of salt.- OK.
0:47:00 > 0:47:04And is this a staple in your household at Christmas?
0:47:04 > 0:47:07Er, yeah, I don't know how to say this on television,
0:47:07 > 0:47:09but my family are a bunch of gannets.
0:47:09 > 0:47:11- You just did.- They are. Yeah.
0:47:11 > 0:47:14It's true. I'm talking about you, Catherine, frankly.
0:47:14 > 0:47:16My youngest sister.
0:47:16 > 0:47:19Yeah, so, we tend to make these in batches of maybe three or four
0:47:19 > 0:47:22- for Christmas day.- Yeah.- So, in my house, I'm very, very lucky,
0:47:22 > 0:47:24- I live over the road from my mum and dad...- Right.
0:47:24 > 0:47:26..which is great - something I only really appreciated once we
0:47:26 > 0:47:30- had kids and wanted to go out. - Baby-sitters.- Exactly.
0:47:30 > 0:47:32So, my mum plans Christmas - I mean,
0:47:32 > 0:47:35I know I'm the one who's been on the telly doing it,
0:47:35 > 0:47:37but my mum's still in charge of Christmas -
0:47:37 > 0:47:39and we all get allocated jobs,
0:47:39 > 0:47:43so I'm on pork, always, so I do sausage rolls
0:47:43 > 0:47:45and the ham and pigs in blankets and all that sort of thing...
0:47:45 > 0:47:49So, Richard, this is the second time you've mentioned pork
0:47:49 > 0:47:51in a very short space of time. Is it...?
0:47:51 > 0:47:54I'm picking up a theme here - is it your favourite?
0:47:54 > 0:47:55Erm, I do love a bit of -
0:47:55 > 0:47:57I mean, you know, turkey crown, pretty good...
0:47:57 > 0:47:58LAUGHTER
0:47:58 > 0:48:00Finally someone admits it.
0:48:00 > 0:48:02Don't lie to him, Richard!
0:48:02 > 0:48:04But this Christmas, go for a bit of pork instead.
0:48:04 > 0:48:06It's what it's all about.
0:48:06 > 0:48:08- Head of pork. - Let's measure this one up.
0:48:08 > 0:48:10Yeah, I'm executive in charge of pork.
0:48:10 > 0:48:12I'm happy with that.
0:48:12 > 0:48:14- So, yeah...- A pork executive. - There we are.
0:48:14 > 0:48:17So, we've got that in there, we'll bosh a little bit of chilli -
0:48:17 > 0:48:19- that's gone in, as well. - Yeah, Anything else?
0:48:19 > 0:48:22- Eggs to glaze, is it? - Egg is for glazing.
0:48:22 > 0:48:24Nice bit of salt on top.
0:48:25 > 0:48:27Plenty of salt on top.
0:48:27 > 0:48:29- And then mix that up.- Mm-hm.
0:48:29 > 0:48:30And while you're mixing that up...
0:48:30 > 0:48:34I'll go and get the one that we've already mixed up.
0:48:34 > 0:48:35Go on, then.
0:48:35 > 0:48:39So, just sage, orange zest, chilli...
0:48:39 > 0:48:40Sage, orange zest, chilli -
0:48:40 > 0:48:43now, normally I do these with pork and fennel, but obviously,
0:48:43 > 0:48:47with it being Christmas, we've got to whack a bit more excitement in.
0:48:47 > 0:48:51So, we roll, put that over the top, and then fold it over.
0:48:51 > 0:48:53Now, although it doesn't look so neat at the moment,
0:48:53 > 0:48:56once it's all done, the seam will be underneath,
0:48:56 > 0:48:59and then no-one will be able to see any of the mucky bits.
0:48:59 > 0:49:03So, do you like... Are you more of a sort of savoury baker, or...?
0:49:03 > 0:49:05I'm more of a greedy baker, to be honest.
0:49:05 > 0:49:07- Right.- Just anything, yeah. - Just anything.
0:49:07 > 0:49:09Yeah, I mean, savoury is my thing, really.
0:49:09 > 0:49:10As long as it's pork-related.
0:49:10 > 0:49:13As long as it's pork-related, I'm good to go.
0:49:14 > 0:49:16Yeah, so, in my house, I'm very lucky -
0:49:16 > 0:49:20me and my wife tend to argue over who gets to do the cooking, so...
0:49:20 > 0:49:22- Right.- If one of us gets to do the sweet,
0:49:22 > 0:49:24- the other one gets to do the savoury.- OK.
0:49:24 > 0:49:26You know, I get to do savoury quite a lot, don't I?
0:49:26 > 0:49:27It's wonderful.
0:49:27 > 0:49:30So, how did you learn? Are you self-taught, or...?
0:49:30 > 0:49:35So... Well, before I was lumpy enough to be any use on-site -
0:49:35 > 0:49:37I'm from a family business of builders...
0:49:37 > 0:49:40- Right.- ..so, when I was kind of a young, scrawny little kid,
0:49:40 > 0:49:41I still had to earn money,
0:49:41 > 0:49:43so I was put on as a washer-upper in a bakery.
0:49:43 > 0:49:47- OK.- Oh!- So, for about maybe two or three years,
0:49:47 > 0:49:49I'd be there, getting up in the morning,
0:49:49 > 0:49:51four o'clock in the morning, before school,
0:49:51 > 0:49:52- to go and do the washing up...- Nice.
0:49:52 > 0:49:54- ..and have baking habits, so... - That's sociable(!)
0:49:54 > 0:49:57They... It's probably illegal these days, isn't it?!
0:49:57 > 0:49:59I'm not going to tell you who employed me,
0:49:59 > 0:50:01- but they were a lovely employer. - LAUGHTER
0:50:01 > 0:50:04But, so, yeah, so I was around - they never actually trusted me
0:50:04 > 0:50:06to do anything with the food - they weren't that stupid, love 'em.
0:50:06 > 0:50:08As lovely as that is, we won't get it in the oven,
0:50:08 > 0:50:10so shall we get it on there?
0:50:10 > 0:50:12- Shall we pop that on?- There you go.
0:50:13 > 0:50:14Right.
0:50:14 > 0:50:16So, yeah, so that's how I started. So, for two years,
0:50:16 > 0:50:18I'd get up in the morning,
0:50:18 > 0:50:21go and harvest as many doughnuts as I could get away with,
0:50:21 > 0:50:24and then that was it - and then, obviously, it came to the point
0:50:24 > 0:50:27where I could pick up enough bricks to be use on-site,
0:50:27 > 0:50:28and then that was that for a while.
0:50:28 > 0:50:30Just grab these scissors...
0:50:30 > 0:50:31But it was still in there somewhere.
0:50:31 > 0:50:34Exactly. And I kind of always loved it, and also,
0:50:34 > 0:50:36kind of being able to have built a kitchen for my mum,
0:50:36 > 0:50:39after basically having destroyed it several times...
0:50:39 > 0:50:42- OK.- You know what it's like when you're a kid, you experiment -
0:50:42 > 0:50:45- you set fire to chip pans and various things...- Yeah, the usual.
0:50:45 > 0:50:47My mum's kitchen has basically been a shrine
0:50:47 > 0:50:49to all of my baking mistakes over the years,
0:50:49 > 0:50:52so, um, I was lucky enough to be able to make a new one
0:50:52 > 0:50:54for my mum a couple of years ago.
0:50:54 > 0:50:56- OK, so this is...- I love your little methodical measuring thing
0:50:56 > 0:50:58you've got going on. It's quite impressive.
0:50:58 > 0:51:00Thank you - well, do you know what?
0:51:00 > 0:51:02Like I said, everyone in my house is a bunch of gannets, and greedy.
0:51:02 > 0:51:03So, you have to portion it.
0:51:03 > 0:51:06So, unfortunate, unless you portion it fairly,
0:51:06 > 0:51:08there's going to be a fight, frankly.
0:51:08 > 0:51:09LAUGHTER
0:51:09 > 0:51:11Yeah, Christmas is a lovely time of year, isn't it?
0:51:11 > 0:51:13As long as you get enough sausage rolls. That's how it works!
0:51:13 > 0:51:15Is it specific measurements apart,
0:51:15 > 0:51:19or, like, if I went for, let's say, closer-together cuts,
0:51:19 > 0:51:21- is that going to, like impede it? - So...
0:51:21 > 0:51:23Cos I'm a bit of a bake-a-phobe, so pastry's my nightmare.
0:51:23 > 0:51:26So, for this one, I haven't done any measuring for this bit,
0:51:26 > 0:51:27so, basically, we just cut it into quarters
0:51:27 > 0:51:28and then cut it into eighths
0:51:28 > 0:51:31- and cut it into 16ths, so you always end up with 16ths.- OK.
0:51:31 > 0:51:33As long as you're halving things as you go...
0:51:33 > 0:51:36- You're bringing your building experience...- So, 16 pieces.
0:51:36 > 0:51:39- ..to the baking. I quite like that. - To the sausage meat.
0:51:39 > 0:51:40Exactly.
0:51:40 > 0:51:44So, it's not methodical, but every single roll has to be 22.5 degrees.
0:51:44 > 0:51:45Quite right.
0:51:45 > 0:51:47And if you've got a protractor in the kitchen
0:51:47 > 0:51:50then you're sorted, aren't you?
0:51:50 > 0:51:52So, bit of egg wash, and then we're going to slash these,
0:51:52 > 0:51:54cos obviously it's been done with rough puff,
0:51:54 > 0:51:57- so, in there you've got layers of fat...- Yeah.
0:51:57 > 0:51:58..layers of lard, layers of butter,
0:51:58 > 0:52:02- and as we cook it...- Lard and pork! - Lard and pork!
0:52:02 > 0:52:04- Great.- Yeah, there's no calories at all,
0:52:04 > 0:52:06I can guarantee that no-one will ever get fat
0:52:06 > 0:52:08eating my sausage rolls(!)
0:52:08 > 0:52:10So, do you think this will inevitably take over,
0:52:10 > 0:52:12do you think, from the building?
0:52:12 > 0:52:14Or do you like sort of balancing the two?
0:52:14 > 0:52:17Do you know what? My old man is always asking me the same question
0:52:17 > 0:52:19each year - "Come on, Rich, what are you going to do?"
0:52:19 > 0:52:21Yeah, "When are you leaving?"
0:52:21 > 0:52:22- Yeah!- What's he telling you?!
0:52:22 > 0:52:24Yeah, exactly.
0:52:24 > 0:52:25"Ooh, crikey, it's getting a bit..."
0:52:25 > 0:52:30So, anyway, yeah, I kind of like it, because I got into baking
0:52:30 > 0:52:34mainly out of greed, and if didn't go on-site working it off
0:52:34 > 0:52:37for a couple of days a week, I'd be the size of a house, probably.
0:52:37 > 0:52:39- Right, OK.- So, at the moment, I'm quite happy
0:52:39 > 0:52:41- that we have a nice balance. - Best of both worlds.
0:52:41 > 0:52:43Then we slash all the way around.
0:52:43 > 0:52:47Now, we've got, to go with this one, some cranberry sauce,
0:52:47 > 0:52:51- but, you know, I'm a builder, and... - Brown sauce.
0:52:51 > 0:52:53Brown sauce is where it's at.
0:52:53 > 0:52:55I was going to try and sneak it in, but, you know,
0:52:55 > 0:52:57it is Christmas, so I felt the need to put a red one on -
0:52:57 > 0:52:59but, yeah, brown sauce is where we are.
0:52:59 > 0:53:02But that goes just as well with some mulled wine and a sausage roll
0:53:02 > 0:53:05- of an evening, so... - You're painting quite the image
0:53:05 > 0:53:07of the builder's site - the modern builder's site.
0:53:07 > 0:53:09Exactly!
0:53:09 > 0:53:12Mulled wine, sausage rolls, cranberry sauce.
0:53:12 > 0:53:15- When I...- Do you make your own brown sauce with fresh tamarind?
0:53:15 > 0:53:18- Do I make my own...? - Brown sauce with fresh tamarind.
0:53:18 > 0:53:22I do make my own brown sauce, sort of... Like you, I'm a Londoner,
0:53:22 > 0:53:25so we have access to loads and loads of brilliant shops,
0:53:25 > 0:53:28so, yeah, I get fresh tamarind and make my own brown sauce.
0:53:28 > 0:53:32- Right...- You just want to eat it - I would just want to eat it!
0:53:32 > 0:53:35- I'm just like, "Get on with it!" - Yeah, yeah!
0:53:35 > 0:53:37You'll have to wait your turn.
0:53:37 > 0:53:39- So, bang...- I think after Lasagne-gate we learned
0:53:39 > 0:53:42that nobody's going to wait for it to cool down.
0:53:42 > 0:53:46Right, so, bang, in we go, at 200 for... Agh!
0:53:46 > 0:53:48Half an hour.
0:53:48 > 0:53:50- Lovely.- Sorted! - And then bring it out -
0:53:50 > 0:53:52sadly, this is cold.
0:53:52 > 0:53:53- ALL: Ahh. - Sorry, guys.
0:53:53 > 0:53:54Boo.
0:53:54 > 0:53:57Sadly, it's cold - but, as if we didn't know, what's it called?
0:53:57 > 0:53:59It's a sausage-roll wreath.
0:53:59 > 0:54:00LAUGHTER
0:54:05 > 0:54:09- Right, come on.- Lovely. Wicked. - Bring it over.
0:54:09 > 0:54:11Right, then.
0:54:11 > 0:54:13There you go - pork products.
0:54:13 > 0:54:14Oh, yes!
0:54:14 > 0:54:17I love the way you got straight in...
0:54:17 > 0:54:18ALL SHOUT
0:54:18 > 0:54:20He's a builder at heart, isn't he?
0:54:20 > 0:54:23- Why has he got one?- In my family, we call it combat eating.
0:54:23 > 0:54:25- LAUGHTER - It's true!
0:54:25 > 0:54:27I thought you were going to pass it to Sabrina or something.
0:54:27 > 0:54:29Straight in there.
0:54:29 > 0:54:31Never mind, eh? Right, I'll just take mine.
0:54:31 > 0:54:32Oh, yum!
0:54:32 > 0:54:34- Have a seat.- Thank you.
0:54:37 > 0:54:39Can I point out that she's got six?!
0:54:39 > 0:54:42Sabrina, you're welcome at my house whenever you want.
0:54:43 > 0:54:46- I'd rather have brown sauce with that.- Me, too.
0:54:46 > 0:54:48- I know it's Christmas an' all, but...- Bah, humbug.- Yeah.
0:54:48 > 0:54:51- That's really notice. - Mm!- Really delicious.
0:54:51 > 0:54:53Even cold - that's the true test of a good sausage roll.
0:54:53 > 0:54:55Even cold, it's delicious.
0:54:55 > 0:54:57I got the chilli! Ohh!
0:54:57 > 0:54:58Yeah, you'll find a bit every now and again.
0:54:58 > 0:55:00- Yeah.- It's flaked chilli in there, so you'll find it...
0:55:00 > 0:55:02That's a damn fine sausage roil.
0:55:02 > 0:55:06Now, Richard, what is your best piece of Christmas baking advice?
0:55:06 > 0:55:09My best piece of Christmas...? Do a lot before -
0:55:09 > 0:55:11- you can do these the day before... - Right.
0:55:11 > 0:55:12..and then you have less work to do.
0:55:12 > 0:55:14Also, rely on your mum to plan it all for you.
0:55:14 > 0:55:16- You know? - LAUGHTER
0:55:16 > 0:55:18- Get your mum to do it. - Yeah, I mean, you know...
0:55:18 > 0:55:19Get your mum to do it. Top tip.
0:55:19 > 0:55:20Pull your weight...
0:55:21 > 0:55:23Well, that's Richard's tip.
0:55:23 > 0:55:25Now, here's more of my cheffy friends with their cooking advice,
0:55:25 > 0:55:27to get you through the season.
0:55:28 > 0:55:30My top Christmas tip would be preparation -
0:55:30 > 0:55:32so, prepare as much as possible the day before -
0:55:32 > 0:55:33and less is more.
0:55:33 > 0:55:36Don't try and do five different potatoes, load of veg -
0:55:36 > 0:55:38just keep it simple and do it really, really well.
0:55:38 > 0:55:41So, preparation, and less is more.
0:55:41 > 0:55:44Guys, when you're frying, deep-frying, shallow-frying, try
0:55:44 > 0:55:46to use different kinds of fat -
0:55:46 > 0:55:49not just olive oil or any vegetable oil -
0:55:49 > 0:55:52go for duck fat, go for lard, go for beef fat,
0:55:52 > 0:55:54and you can render it slowly.
0:55:54 > 0:55:57It will give the food amazing flavour,
0:55:57 > 0:56:00and it's another fun way to fry or saute anything.
0:56:00 > 0:56:04My Christmas tip for you is, do a fantastic winter salad - like a
0:56:04 > 0:56:06winter slaw with red cabbage, apple, raisins in there,
0:56:06 > 0:56:08loads of flat-leaf parsley.
0:56:08 > 0:56:11You can make it the night before, so, one less thing to do,
0:56:11 > 0:56:12and you don't need to heat it up.
0:56:12 > 0:56:15Serve it with your turkey. Happy Christmas.
0:56:15 > 0:56:19I have this little tip that I usually decorate the table at home
0:56:19 > 0:56:23with cloves stuck into oranges and clementines.
0:56:23 > 0:56:26Then at the end of Christmas, I squeeze the juice out of them,
0:56:26 > 0:56:29just freeze that juice with a little bit of sugar,
0:56:29 > 0:56:32then you have a wonderful granita that you can scrape with a fork.
0:56:32 > 0:56:34That's my tip to you.
0:56:34 > 0:56:36They say you learn something new every day,
0:56:36 > 0:56:39and I'm about to do just that, as Jane Parkinson is here with
0:56:39 > 0:56:44a Christmas cocktail masterclass, but using beer.
0:56:44 > 0:56:46I am. Let me show you hop-tails.
0:56:46 > 0:56:49- Hop-tails are all the rage... - Hop-tails?
0:56:49 > 0:56:51- Do you like what I've done there? - Amazing.- Yeah.
0:56:51 > 0:56:53- I'd like to say...- Point from me.
0:56:57 > 0:57:00I think the cool mixologists of London probably created that
0:57:00 > 0:57:02somewhere along the line. Now I've just stolen it.
0:57:02 > 0:57:05Actually, we've been drinking hop-tails for centuries,
0:57:05 > 0:57:07since, like, medieval times, but it's just they've given it
0:57:07 > 0:57:09a new sort of fancy name.
0:57:09 > 0:57:11We've got three really fantastic ones here,
0:57:11 > 0:57:14but I haven't got any mocktails this time.
0:57:14 > 0:57:17The first one we've got is called HOPPY Christmas.
0:57:17 > 0:57:19- I'm just going pun-tastic. - Just do it, do it.
0:57:19 > 0:57:20Exactly.
0:57:20 > 0:57:23Do it. Do it. Here I've just got some blueberry syrup,
0:57:23 > 0:57:25which you can make or you can just buy.
0:57:25 > 0:57:28I've been a bit lazy and just bought it.
0:57:28 > 0:57:30Then, on top of it, we're just going to add some tonic water.
0:57:30 > 0:57:32Bog-standard tonic water.
0:57:32 > 0:57:36Maybe fill it to about half a high glass to there.
0:57:36 > 0:57:40On top of that, we've got some wheat beer. Wheat beer is generally...
0:57:40 > 0:57:42If you're going to add a bit of flavour to it,
0:57:42 > 0:57:44I wouldn't go too fancy when you're making hop-tails.
0:57:44 > 0:57:46Just a couple of ingredients here and there is fine.
0:57:46 > 0:57:51Wheat beer is quite good with floral things or fruity things.
0:57:51 > 0:57:55This is very simple. It's your Hoppy Christmas.
0:57:55 > 0:57:57Andi, that's got a straw for you with your name on it.
0:57:57 > 0:58:01- It's like... You know those... - Fruit beers.- ..Danish fruity beers?
0:58:01 > 0:58:04- Fruit beers, that's it. - I don't really like beer that much.
0:58:04 > 0:58:05I don't like fruit beer.
0:58:05 > 0:58:07For someone like me, it's quite nice, cos I don't like beer.
0:58:07 > 0:58:09Some people who aren't so into...
0:58:09 > 0:58:12- Sabrina is not into her wines, so she prefers beer.- I really like it.
0:58:12 > 0:58:15- It's quite yummy.- Look at his face.
0:58:15 > 0:58:18It's like a bad snakebite and black.
0:58:18 > 0:58:20How dare you!
0:58:20 > 0:58:22- How dare you.- I like it.
0:58:22 > 0:58:25No such thing as a bad snakebite. Let's move on.
0:58:25 > 0:58:28Dagger through my heart, why don't you?
0:58:28 > 0:58:30- I liked it, Sabrina liked it. - Thank you, my love.
0:58:30 > 0:58:32- OK, next one is called ReinBEER. - OK.
0:58:34 > 0:58:37You're really excelling on these.
0:58:37 > 0:58:39- Thank you.- You missed your calling.
0:58:39 > 0:58:42What we've got is a liqueur that I love, which is Campari.
0:58:42 > 0:58:45- Bitter, bitter. - We're going to put half in each.
0:58:45 > 0:58:49- Going to try and do half in each, over ice.- Right, so not a lot, then.
0:58:49 > 0:58:50Not a lot, no.
0:58:50 > 0:58:54Little bit of... Not enough, is that what you were saying?
0:58:54 > 0:58:55- What is that? Orange juice?- Yeah.
0:58:55 > 0:58:57A little bit of sparkling orange juice,
0:58:57 > 0:58:58just to give it a bit of flavour.
0:58:58 > 0:59:01Have I given you enough? Top it up with IPA.
0:59:01 > 0:59:03- An ale?!- Yeah.
0:59:03 > 0:59:06- An India pale ale.- I cook with that.
0:59:06 > 0:59:10Hoppy beers, India pale ale has a stronger hoppy flavour,
0:59:10 > 0:59:12so they're quite good with citrus flavours,
0:59:12 > 0:59:14which is why I've got it with the orange juice.
0:59:14 > 0:59:18That's it, minus your reindeer. It's probably easier to drink without it.
0:59:18 > 0:59:19Cheers. I like the glass.
0:59:19 > 0:59:21- I don't know who's got that. - What do you think of that, Rick?
0:59:21 > 0:59:23I'm expecting more abuse.
0:59:23 > 0:59:25I think he's a bit of a groany man...
0:59:25 > 0:59:29- He looks a bit of a groany man. - Actually, I think that's nice.
0:59:29 > 0:59:32- It's a bit beery for me, that one. A bit heavier.- That's a bit heavy.
0:59:32 > 0:59:34It's the hoppy flavours.
0:59:34 > 0:59:38I think my straw was right at the bottom, so that was just Campari.
0:59:38 > 0:59:42Then this very final one, we've got this...
0:59:42 > 0:59:44It's got coffee in it,
0:59:44 > 0:59:47so it's called Wake Me Up Before You Ho, Ho, Ho.
0:59:47 > 0:59:49Yes, I know. Shall we move on quickly?
0:59:49 > 0:59:53Here we've got some coffee,
0:59:53 > 0:59:56some espresso going over the ice,
0:59:56 > 1:00:00then, just to pimp up the coffee, cos there's not enough here,
1:00:00 > 1:00:02we've got some coffee liqueur.
1:00:02 > 1:00:05I know. Just go for it. Half. Half.
1:00:05 > 1:00:08Big on coffee. I think I might like this one.
1:00:08 > 1:00:11Big on coffee, but also big on stout.
1:00:11 > 1:00:16So stout... Ooh, gives quite a big...head.
1:00:16 > 1:00:20- One bigger than the other. There you go.- I do like that.
1:00:20 > 1:00:23Dive in.
1:00:23 > 1:00:25I'm not sure who's got that one... Ooh, they're sharing.
1:00:25 > 1:00:28Lovely.
1:00:28 > 1:00:30- I like that.- It's nice cos the coffee liqueur...
1:00:30 > 1:00:32Yeah, I like that. You like that?
1:00:32 > 1:00:34- You could grate a bit of chocolate on the top.- That's nice.
1:00:34 > 1:00:36Thank you, Jane.
1:00:36 > 1:00:38It's time to go back to 1975
1:00:38 > 1:00:42and visit the original TV celebrity chef, Fanny Cradock.
1:00:42 > 1:00:45Here's one of her fascinating recipes - Christmas cake.
1:00:51 > 1:00:54The finished appearance of your iced Christmas,
1:00:54 > 1:00:58birthday or other celebration cake must depend, and does,
1:00:58 > 1:01:02wholly, upon the preparation of the tin in the first place.
1:01:02 > 1:01:04So, let's take that for a start.
1:01:04 > 1:01:07This is a sliding base bake tin,
1:01:07 > 1:01:09which is the ideal kind to have if you can manage it.
1:01:09 > 1:01:11I'm not going to push it up now,
1:01:11 > 1:01:14cos it's just got the papers inside and it'll all collapse.
1:01:14 > 1:01:18Inside is the paper cut to the depth of your cake,
1:01:18 > 1:01:21which you measure, plus its diameter and one inch.
1:01:21 > 1:01:23All of this is written down in this booklet,
1:01:23 > 1:01:24which has got so much in it.
1:01:24 > 1:01:27It's not a booklet, really, it's a small book.
1:01:27 > 1:01:31You cut it an inch and a half higher than the depth of the cake.
1:01:31 > 1:01:35Then you oil it on both sides, not just on one. Look, see what I mean?
1:01:35 > 1:01:39If you oil it on both sides, then that side sticks to the tin
1:01:39 > 1:01:42and this side is oiled so that the mixture won't stick to it.
1:01:42 > 1:01:44It makes the whole thing easier.
1:01:44 > 1:01:48So, now, that's how we're going to have our cake tin,
1:01:48 > 1:01:50you and me both, when we make our Christmas cakes.
1:01:50 > 1:01:53Obviously I've done the buttercream.
1:01:53 > 1:01:54I'm not giving you quantities now,
1:01:54 > 1:01:57because everything is in the booklet.
1:01:57 > 1:01:59I've creamed that until it's loose and floppy.
1:01:59 > 1:02:05I want you to see just how easy it is to make up these mixtures.
1:02:05 > 1:02:08In here, I've got four lots of things - sultanas,
1:02:08 > 1:02:13chopped and seeded raisins, glace cherries, and peel.
1:02:13 > 1:02:15You don't want to make any mistakes with this cake,
1:02:15 > 1:02:18because it's a pretty naughty one, you know,
1:02:18 > 1:02:21this price range that we're living with at the moment.
1:02:21 > 1:02:24On the other hand, we do want one piece of decent cake in the year.
1:02:24 > 1:02:27A few walnuts going in.
1:02:27 > 1:02:30Then the flour, which is mixed with cornflour.
1:02:30 > 1:02:32I want you to have one decent piece of cake.
1:02:32 > 1:02:35I think we can always save and sacrifice for that.
1:02:35 > 1:02:38You see, everything can go in absolutely pell-mell.
1:02:38 > 1:02:41Plus a little bit of chopped angelica,
1:02:41 > 1:02:43little bit of glace cherries from the sweet shop,
1:02:43 > 1:02:47a little bit of glace ginger from the sweet shop, all diced up.
1:02:47 > 1:02:50Then you have your fluids all mixed up together in a jug.
1:02:50 > 1:02:53Now these fluids are the eggs, well beaten up,
1:02:53 > 1:02:57little bit of cheapest cooking brandy from a miniature bottle.
1:02:57 > 1:03:01Drop of orange flour water and rose water from the chemist.
1:03:01 > 1:03:03I'll have more to say about that, so please wait for it,
1:03:03 > 1:03:05but I put it in the booklet as well.
1:03:05 > 1:03:09Finally, the strained juice and the grated rind of an orange.
1:03:09 > 1:03:12I thought I'd have this here to show you I have strained the juice.
1:03:12 > 1:03:14The rind has already been grated.
1:03:14 > 1:03:16Don't grate it until you get down to the dead white,
1:03:16 > 1:03:18because then it makes the cake bitter.
1:03:18 > 1:03:21Then you slosh all that mixed pell-mell of fluids in there,
1:03:21 > 1:03:25and I have scrubbed and scrubbed downstairs in the make-up room
1:03:25 > 1:03:27and got my fingernails and hands spotless.
1:03:27 > 1:03:30Of course, there's no nail varnish on them.
1:03:30 > 1:03:31I'm going to use them, unashamedly,
1:03:31 > 1:03:34because that's the best way to make a good cake.
1:03:34 > 1:03:36You work up your mixture like this.
1:03:36 > 1:03:38You take it and squeeze it through your fingers.
1:03:38 > 1:03:40I hope you can see this really well.
1:03:40 > 1:03:44I'm tipping it as far as I dare without tipping the entire contents
1:03:44 > 1:03:46on to the table.
1:03:46 > 1:03:50You simply use a squeezing motion so that you bring the flour
1:03:50 > 1:03:52into everything else.
1:03:52 > 1:03:58Hold it like this so that you get a really good view. Work it up.
1:03:58 > 1:04:01Then, once again, that same old thing that you and I've said
1:04:01 > 1:04:04about somebody that you've never really liked.
1:04:04 > 1:04:07You give it a good slosh like this, but you've really done the work.
1:04:07 > 1:04:09Come on, Sarah. You know my Sarah.
1:04:09 > 1:04:11She's going to help me at this next stage.
1:04:11 > 1:04:14Then you dump that into there.
1:04:14 > 1:04:17That one bit on the table, Sarah.
1:04:17 > 1:04:20That's not bad, is it? That's it.
1:04:20 > 1:04:23A filthy hand. Would you take that for me, darling?
1:04:23 > 1:04:24Thank you very much.
1:04:24 > 1:04:28Now you bang that down... No! Bang that down. Sorry for that noise.
1:04:28 > 1:04:31Bang that down with your knuckles.
1:04:31 > 1:04:35Make sure that when you've got it in... I'll clean my hand presently.
1:04:35 > 1:04:38..when you've got it in, you use a spatula.
1:04:38 > 1:04:41I'll show you this, because I must do this vertically,
1:04:41 > 1:04:43then I'll tip it up for you.
1:04:43 > 1:04:46You run it round with a spatula and you make sure that there's
1:04:46 > 1:04:50the faintest of indents in the middle. Very, very faint.
1:04:50 > 1:04:54Then, like that, with my filthy hand -
1:04:54 > 1:04:58we can't waste that glace cherry - I can lift it up and show it to you.
1:04:58 > 1:04:59You can see what it's like.
1:05:00 > 1:05:05Like that, it goes into the oven, which has been preheated for me.
1:05:05 > 1:05:07It's now at low.
1:05:07 > 1:05:12One shelf below centre, gas mark 4.
1:05:13 > 1:05:17That stays for exactly one hour.
1:05:17 > 1:05:19There it is.
1:05:21 > 1:05:24What's this bit about fruit sinking in the middle
1:05:24 > 1:05:27and going down to the bottom?
1:05:27 > 1:05:29It's money for old rope, isn't it?
1:05:34 > 1:05:36She really is the gift that keeps on giving.
1:05:36 > 1:05:39Is it just me? I'm worried for Sarah, really worried for Sarah.
1:05:39 > 1:05:41Anyway, there's more Fanny next week.
1:05:41 > 1:05:43Right, time now for some festive competition.
1:05:43 > 1:05:46Every day, we're going head-to-head with our own ideas
1:05:46 > 1:05:48for a classic Christmas ingredient in a competition
1:05:48 > 1:05:50that we've called Yule Decide.
1:05:50 > 1:05:52WHOOPING
1:05:52 > 1:05:54The prize is a big old bauble.
1:05:54 > 1:05:57So far, my tree is weighted down with three,
1:05:57 > 1:05:59and Andi's has got this one brown one.
1:05:59 > 1:06:04Stop talking about it not having any lights on! Don't point at my bauble.
1:06:06 > 1:06:09I've been fine about it, today I'm just not fine about it, all right?
1:06:09 > 1:06:10Jane has today's bauble.
1:06:10 > 1:06:13- Jane, please reveal what it is we're playing for.- Show us my bauble.
1:06:13 > 1:06:16- Get the bauble out. - It's another very, very special one.
1:06:16 > 1:06:18Paying homage to Rick's new show,
1:06:18 > 1:06:20we have one that's filled with coins.
1:06:20 > 1:06:24- Ooh, I like those. - Everything to play for.
1:06:24 > 1:06:27Have you ever had an homage, Rick?
1:06:27 > 1:06:31Today's ingredient is an absolute Christmas staple - Brussels sprouts.
1:06:31 > 1:06:32Matt, what are you doing with yours?
1:06:32 > 1:06:36- OK, I'm doing a little pasta dish. - Are you?
1:06:36 > 1:06:38Who doesn't like a pasta dish at Christmas?
1:06:38 > 1:06:40Everyone likes a pasta dish at Christmas.
1:06:40 > 1:06:44I'm doing a really rich pasta dish with a bit of Stilton, Parmesan...
1:06:44 > 1:06:46See, this is why he keeps beating me -
1:06:46 > 1:06:48he puts loads of butter and booze in everything.
1:06:48 > 1:06:51I am making more of a Christmas side dish.
1:06:51 > 1:06:55I'm doing shredded Brussels sprouts with streaky bacon,
1:06:55 > 1:06:57toasted almonds and loads of butter.
1:06:57 > 1:06:58Yum, yum!
1:06:58 > 1:07:02- Go away.- Shall we do it? LAUGHING:- Let's get on with it.
1:07:02 > 1:07:03- Right.- Right.
1:07:03 > 1:07:05A bit of sage in there, a bit of garlic, my mandolin...
1:07:05 > 1:07:06You do have bacon, though, Andi.
1:07:06 > 1:07:12- Pardon?- You do have bacon, though. - I do have bacon.- The secret weapon.
1:07:13 > 1:07:16Bacon and butter, I'm going with, actually. I'm just going to...
1:07:16 > 1:07:21I'm just getting the garlic sort of crushed down enough
1:07:21 > 1:07:23so that we don't have big hunks of really hot...
1:07:23 > 1:07:25So I've just got a bit of sea salt on there with it.
1:07:25 > 1:07:27Just crushing it down.
1:07:27 > 1:07:31I've got my bacon in there crisping up, the shallots are softening up.
1:07:31 > 1:07:34This garlic is going to go in, then I'm going to shred my sprouts.
1:07:34 > 1:07:37Those almonds are crushed up and they're also already toasted.
1:07:37 > 1:07:41Garlic business is a waste of time, Andi. Just get the granules.
1:07:41 > 1:07:44LAUGHTER
1:07:44 > 1:07:45You see, you couldn't really...
1:07:47 > 1:07:50You could... I would not put garlic granules in this.
1:07:50 > 1:07:53You wouldn't use garlic granules in this, would you, Sabrina?
1:07:53 > 1:07:54No, it's crazy.
1:07:54 > 1:07:58It's just like replacing a whole turkey with a crown.
1:07:58 > 1:08:02It's quite a nice way of making... You know the thing I do with garlic?
1:08:02 > 1:08:05- I just always have garlic paste in my fridge.- Me too.
1:08:05 > 1:08:07I make it once a week.
1:08:07 > 1:08:11OK, so in here I've got some garlic, butter...
1:08:11 > 1:08:15Ooh, a bit of my garlic there. I've just shredded up the sprouts.
1:08:16 > 1:08:19Into that, I'm going to chuck... Just saute them off a little bit.
1:08:19 > 1:08:24- Chuck some wine.- See? Booze.
1:08:24 > 1:08:25- Reduce that.- I love a flambe.
1:08:25 > 1:08:28Then I'm going to add cream. Just tasty things, really.
1:08:28 > 1:08:34Cream and cheese and Stilton. That's pretty much it.
1:08:34 > 1:08:38But no bacon.
1:08:38 > 1:08:39I know this isn't the competition bit,
1:08:39 > 1:08:43but Matt shredded his sprouts so much quicker than you, Andi.
1:08:43 > 1:08:44Do you know what?
1:08:44 > 1:08:48It's been nice seeing you, Rick, but it's been a while, hasn't it?
1:08:49 > 1:08:51Matt, when you're cooking with wine,
1:08:51 > 1:08:54- is there a particular wine that you use, or...- Just something I'd drink.
1:08:54 > 1:08:56I'm just going to give this bacon a little bit of...
1:08:56 > 1:09:00You don't want it flabby. You don't want it flabby.
1:09:00 > 1:09:02Flabby bacon is not good.
1:09:02 > 1:09:05I'm just going to reduce this wine. It's nearly there, actually.
1:09:05 > 1:09:08In with some cream... Little bit of the cheese.
1:09:09 > 1:09:13Little bit of Stilton, bit of Parmesan.
1:09:13 > 1:09:14- I'm nearly there, actually.- Are you?
1:09:14 > 1:09:18Yeah, no, well, the bacon's nearly there, is what I mean.
1:09:18 > 1:09:20You know what I'm a very big fan of? Brussels tops.
1:09:20 > 1:09:24- Oh, yeah, they're nice. - I love Brussels tops.
1:09:24 > 1:09:26I actually had a vision that both your dishes combined
1:09:26 > 1:09:29would be rather lovely.
1:09:29 > 1:09:33In fact, in my house, that's what would happen.
1:09:33 > 1:09:35It's becoming quite comforting, actually,
1:09:35 > 1:09:38- having a little cook-off at the end. - It's all right, isn't it?
1:09:38 > 1:09:42A gentle little cook. Oh, turned the wrong one off. Right.
1:09:42 > 1:09:45Nearly there.
1:09:45 > 1:09:47I am going to put my Brussels sprouts in,
1:09:47 > 1:09:50and then I chuck the almonds in at the end. A little more butter.
1:09:50 > 1:09:52I don't want it to get too greasy.
1:09:52 > 1:09:55Hey, it's getting very lively in there.
1:09:55 > 1:09:57It's the fat with the bacon. Nice.
1:09:57 > 1:10:00- Nice, it's...- We're looking forward.
1:10:00 > 1:10:03This is your general kind of area, isn't it?
1:10:03 > 1:10:07I've got pork for you over there, so I'm one up.
1:10:07 > 1:10:10The pork exec, I believe, was his words.
1:10:10 > 1:10:12- Pork exec, thank you. - As opposed to pork boy?
1:10:12 > 1:10:16The pork executive is definitely better, you're right.
1:10:16 > 1:10:17Brussels are going in now.
1:10:20 > 1:10:22That's good.
1:10:22 > 1:10:26- That's really good. You nearly there?- Yeah, nearly there.
1:10:26 > 1:10:27My Brussels have just gone in...
1:10:27 > 1:10:31I'm going to put some of these almonds in now.
1:10:34 > 1:10:37I'm nearly there. This is a really nice little side dish.
1:10:37 > 1:10:40I would have this at lunch.
1:10:40 > 1:10:43- Are you plating up there?- Nearly.
1:10:45 > 1:10:47Just getting a little bit more Brussels in there
1:10:47 > 1:10:51so the Brussels-to-bacon ratio is correct.
1:10:51 > 1:10:53Is that, like, triple the bacon and quarter the Brussels?
1:10:53 > 1:10:56Just, like, keep putting it in until it looks right.
1:10:56 > 1:10:59- Right, are we good to go? - Yeah, two secs.
1:10:59 > 1:11:02Melting that last bit of butter. Oh, crikey, missed.
1:11:03 > 1:11:05Marks off for that.
1:11:05 > 1:11:09No-one saw, Andi, no-one saw.
1:11:09 > 1:11:11Ooh, that looks nice.
1:11:13 > 1:11:17Look at the mess, oh, look at the mess.
1:11:17 > 1:11:19On to there.
1:11:19 > 1:11:20I do like Brussels.
1:11:20 > 1:11:23I can never understand why people don't like Brussels sprouts.
1:11:23 > 1:11:25- Ready?- Ready, girl.- Gorgeous.
1:11:25 > 1:11:28All right, lovely people, would you like to come over, please?
1:11:28 > 1:11:30- Yeah!- Yeah!
1:11:30 > 1:11:33- Cutlery?- There you go.
1:11:33 > 1:11:36THEY TALK OVER EACH OTHER
1:11:36 > 1:11:41- Ooh, yum.- Good-looking.
1:11:41 > 1:11:43Going in for yours.
1:11:43 > 1:11:46Everyone started with Andi's. Is that a sign?
1:11:46 > 1:11:49- Yeah, don't worry, Matt. - He's not worried.
1:11:49 > 1:11:51That's really good, Andi.
1:11:51 > 1:11:52- Mm!- Nice.
1:11:52 > 1:11:55Delicious.
1:11:55 > 1:11:59- Ooh, you really taste the blue cheese as well.- Love blue cheese.
1:11:59 > 1:12:01Yeah, it's so rich.
1:12:01 > 1:12:03Oh, that's a bit of a tall order, actually.
1:12:03 > 1:12:07- It's really tough, isn't it? - I think we could combine them.
1:12:07 > 1:12:09I know, let's do that. Sorry, guys.
1:12:09 > 1:12:11Are you going to mix them together?
1:12:11 > 1:12:13Yeah, I think they actually work really well.
1:12:13 > 1:12:14There's only one bauble.
1:12:14 > 1:12:17There's only one bauble. You need to make a decision, please.
1:12:17 > 1:12:18OK. OK.
1:12:18 > 1:12:21Let's have a little confer.
1:12:21 > 1:12:22Start with me? Oh, you're doing one at a time?
1:12:22 > 1:12:26- No, I think we're just going to... - They're going to confer and then...
1:12:26 > 1:12:28- A serious discussion. - Rick is the quiz master.
1:12:28 > 1:12:31We'll just keep eating. We're not sure.
1:12:31 > 1:12:32You take your time.
1:12:32 > 1:12:36It's a really tough decision. Keep trying, guys.
1:12:36 > 1:12:39Homes Under The Hammer will be on soon.
1:12:39 > 1:12:43Oh, I love Homes Under The Hammer. Come on.
1:12:43 > 1:12:46Anyone fancy dessert?
1:12:48 > 1:12:50All right, we've come to a decision.
1:12:50 > 1:12:52Both absolutely delicious,
1:12:52 > 1:12:57but we are going to get a bit more activity on Andi's tree.
1:12:57 > 1:12:58Yes!
1:12:58 > 1:13:01CHEERING
1:13:01 > 1:13:05I just want to feel the moment. Let me just feel the moment.
1:13:05 > 1:13:08It was the pork exec.
1:13:08 > 1:13:12I am genuinely flooded with relief.
1:13:12 > 1:13:14- Oh, my God. - Your daughter will be happy.
1:13:14 > 1:13:17My daughter was about to kill me.
1:13:17 > 1:13:19Well, that's all from us on Christmas Kitchen.
1:13:19 > 1:13:20Thanks to today's team -
1:13:20 > 1:13:23Sabrina Ghayour, Richard Burr, Jane Parkinson
1:13:23 > 1:13:24and, of course, Rick Edwards.
1:13:24 > 1:13:26We're all looking forward to watching Impossible.
1:13:26 > 1:13:28All of our recipes are on the website.
1:13:28 > 1:13:31Go to bbc.co.uk/christmaskitchen.
1:13:31 > 1:13:33We're back on Monday with the star of Citizen Khan, Adil Ray.
1:13:33 > 1:13:37We'll also have recipes from Ben Tish and Bake Off's Jo Wheatley.
1:13:37 > 1:13:39And we'll be digging into the festive archives to get some
1:13:39 > 1:13:43inspirations from the Hairy Bikers, Nigel Slater and Delia Smith.
1:13:43 > 1:13:46- See you on Monday at 10am. - See you.- Bye!
1:13:46 > 1:13:49CHEERING AND APPLAUSE