Episode 5 Christmas Kitchen

The tree's up, the lights are on.

So pull up a chair for a feast of festive fun.

It's time for another Christmas Kitchen.

CHEERING AND APPLAUSE

Hello and welcome. I'm Matt Tebbutt.

And I'm Andi Oliver and if you're starting to feel

the Christmas stress, then sit back and relax.

We're here to help you with all the festive recipes and provide

some tips you need to have a happy Christmas.

Coming up today, from T4 to quiz master,

Rick Edwards tells us about his Impossible new quiz show.

APPLAUSE It might not be impossible, that's the name of the quiz.

And if you don't want turkey this Christmas, then the queen

of Persian cooking, Sabrina Ghayour, is here

with some international inspiration.

Spiced roasted duck. Yum!

And say goodbye to traipsing around the shops for presents,

as we have brilliant ideas for home-made gifts from Bake Off star

Richard Burr, who shows us how to make

a sausage-roll wreath, and we're all very excited about this.

Yes, and Jane Parkinson has some festive drinks suggestions for us.

-APPLAUSE

-Wine... Clap!

-Clap those drinks.

We're talking about wine, cocktails and mocktails,

it deserves applause.

Plus there's cooking and chaos from The Hairy Bikers,

an inspired idea for a veggie main course from Lorraine Pascale

and we're delving into the festive archives to bring you another gem

from Fanny Cradock,

who's a little bit stressed with her assistant.

One bit on the table, Sarah. That's not bad, is it?

That's it. And a filthy hand.

Could you take that for me, darling? Thank you very much.

Now, you bang that down... Ayee!

No, no. Sorry for that, Norris.

And there's a full portion of Fanny's cake a little later on.

Right, let's get it on with the first recipe.

So this is a very ancient pasta dish, vincisgrassi.

There's lots of... There's ceps going through there,

there's Parma ham, quite a big rich bechamel,

-there's truffle.

-Uh-oh.

-It's delicious.

Can you just say the name again?

-Cos you keep rattling it off, I've never heard of it.

-Rattling it off!

-Rattling off.

-Vincisgrassi.

-Vincisgrassi.

-Mm.

-Mr Edwards, would you like to join us nearer...?

-Did someone say vincisgrassi?

LAUGHTER

-Love it...

-How lovely to have you here, my dear.

-Well, thanks for having me. I'm excited.

-So, T4...

-Yes?

-You were on telly for years with my George,

-shall we get that out the way?

-Yeah, we might as well.

We've known each other for donkey's years, haven't we?

-And...

-I thought your daughter might come.

-No, my daughter's working.

-My daughter...

-Of course she is. Working hard.

Working hard, yes, jolly good, about time.

LAUGHTER

-How long ago...?

-Classic mum chat, that. Finally, she's working.

She's in the gym, that's what I like, sweating.

T4 was one of those things though, people just love...

Lie in bed, watch T4, and it made everybody happy,

-so people feel like they know you, I guess, in that way.

-Yeah, yeah.

You do still get people who will say hello to me in a way

-that I can't quite work out if I do know them...

-Yes.

-..or they just think that they know me.

-Which...

So there's always that thing where you kind of go...

-Hello! Um, do we, er...

-Maybe.

And generally speaking, no, they don't know me.

-They don't know you.

-No. They think I'm Steve.

LAUGHTER

Huge disappointment to them and me.

-Yeah, deeply disappointing for everybody.

-Yeah.

-You just got married.

-Yes, I did.

-Thank you for noticing.

-Let's have a look.

-There it is.

-Very nice.

-But it's not quite the same when you ask a man

-to see his wedding ring, cos it's not like a sparkler.

-I quite like...

-That's nice.

-Not like I'm just dripping in diamonds.

-I think it's lovely, my dear.

-Oh, thank you.

-Let me just check what's happening with the recipe.

-OK, yes.

-What have you got going on in here?

-OK, so I'm sauteing off on ceps.

-Yes.

In this pan, a little bit of garlic and I get to chuck, erm,

-just a little bit of parsley...

-Is that bubbling butter?

-OK, here is butter and flour with Parma ham.

-A roux type affair.

-Exactly, then I'm going to chuck a load of milk,

I'm going to make a little bechamel, flavoured bechamel, with this.

That's pretty much it, and then we're going to start layering it up, really.

Tell us about your new quiz show, Impossible.

-Yes.

-Is it?

-Well, some of it is,

so the idea is that in most quiz shows you have right answers

and wrong answers and in this one you also have impossible answers.

So if you give an impossible answer, you're eliminated for the day.

I'll give you an example, Andi. So, if I said to you, er, which...

-I've got to think of one now!

-ANDI LAUGHS

OK, which Apollo,

which Apollo moon lander landed on July, on the Moon, on July 1971?

Was it Apollo 11, Apollo 13, or Apollo 15?

-And is the right answer is?

-Apollo 13. I don't know.

-No!

-You're eliminated!

-No? OK! Are you going to shout at people?

Have you seen Apollo 13, the film?

No... Oh! It's the one where they didn't really go!

-Where they didn't, so that's the impossible answer.

-Oh!

-Never landed on the Moon.

-So I'm impossible and I'm out.

-You'd be out.

-We've got a little bit of a clip. Shall we have a look?

-Yeah, sure, OK.

-That was deeply distressing, can I say.

No, really, I shout at the contestants like that.

-You do, I'm terrified!

-THEY TALK OVER EACH OTHER

Let's have a look at him in terrifying action.

Hello, players!

-ALL: Hi, Rick!

-Nice to see you all.

They are with us throughout the series competing not only for

a daily prize pot of up to £1,500...

WHOOPING

..but also for a shot at the £10,000 question.

WHOOPING

Yes, this exclamation mark is filled with 10,000 shimmering pound coins.

At the end of every show, our winner faces one final question.

And here it is...

Today's £10,000 question,

get this right and all of that cash will come flooding out.

APPLAUSE DROWNS SPEECH

-You win loads of money.

-Yeah, ten grand.

You know, English quiz shows, traditionally...

You know, you see American quiz shows, they're always really

massive amounts of money, here it's usually about 20 quid, isn't it?

-Yes.

-So, that's quite impressive.

-Yeah, I mean, to be clear, they don't win that every day.

-Oh...

-LAUGHTER

-OK!

-We're not made of money, Andi.

-How are we doing with the recipe?

-Er, good.

OK, so there's my ceps in here.

This is the bechamel,

-let's thicken it now with a lot of Parmesan.

-Yes.

-OK?

So it's incredibly rich. There's some cream going in here as well.

Just cos it's not quite rich enough already!

-Exactly, it is, it is a pretty decadent dish.

-Wow.

But it is lovely and I'm going to bring that to the boil,

-just simmer it to cook the flour out for a couple of minutes.

-Yes.

And start layering it up, so in here we'll have the bechamel,

which will be thickened and we'll have ceps,

and some of this Parmesan and truffle...

-So this is a sort of posh lasagne?

-It's a very posh lasagne.

-It's a very posh lasagne. I'm rather partial to lasagne as it is.

-Really?

-So this is going to...

-Good.

And are you cooking for your wife this year, then? Your new wife!

Actually, I think this year I might be with my wife's family

-and they'll be cooking.

-Ah.

-Yeah, and so I'll be supervising.

-Which is a good place to be.

-Yeah, yeah, yeah.

About two years ago, I didn't cook the Christmas lunch,

it was the first time I hadn't cooked Christmas lunch for

about 15 years, and my mum and Miquita cooked the Christmas lunch,

and I woke up having a panic attack, cos I hadn't started anything

and I suddenly realised I didn't have to get up! And I'm just like,

Oh, my God, I'm in heaven! It was amazing.

-How are we doing here? It looks all cheesy and delicious.

-It's good.

Good, I'm just starting to build it up.

OK, in an ideal world, I'd let this boil for a little bit longer.

-Reduce it...

-OK, just to thicken it up and then cool a little bit

-so we can layer it easier.

-Yeah.

-OK?

But that's all I'm doing, so in here,

-some ceps, some of the bechamel, the Parma ham...

-It does look nice.

..some more Parmesan in with some more...

-He can't see it.

-..more pasta. So over here, see?

Oh, yeah, that does look...

LAUGHTER

You carry on, yes!

And that's it and then layer it up and then I'm going to bung it

in the oven just for about sort of 45, 50 minutes...

-Oh, so it's quite a long time in there?

-It's not that,

-it's cos the pasta's raw.

-Oh, right, so the pasta goes in raw...

-Yeah.

-Good long cook...

-And then it will cook in the sauce.

-And is this Christmassy vibes for you, then?

-Basically, yes.

Not enough crepes in it for my liking.

Not on Christmas Day!

Not enough dry turkey breast.

We could get some dry turkey breast in there if you like.

I've got some cardboard, I've got some cardboard...

-It's not like cardboard...

-No, it's true. Do you brine?

-Are you a briner?

-I don't know what that means.

LAUGHTER

So I'm saying no.

It does help, it does help, it does help when you brine the meat,

so that's just putting in sort of salt and sugar

and you can put juniper, black peppercorns, any sort of...

Bay leaves, all sorts of things could go in the brine

and it helps the meat retain its succulence, Rick.

So no, the answer is no.

LAUGHTER

-I can help you with that.

-OK, thank you.

All right, maybe I'll brine a crown this year. What a phrase!

What are you doing? Brining my crown.

LAUGHTER

I think you've got to let go of the turkey crown.

OK, so a little bit of truffle.

Literally the most expensive things that he could find.

LAUGHTER

Little bit of truffle. That's enormous.

I'm sorry, are you throwing that bit away? Cos I'll have that.

-He's saving that bit for later.

-Then I'm just going to

lace it in a little bit of the white truffle oil...

-Oh, my God, that's in white truffle oil.

-Mm, just in front of me there.

-Blimey.

-Cos these truffles, the black ones are nice.

-I mean, to be honest, this is, this is from a tin...

-Right.

So it's got a bit of an aroma.

But they're not as good as fresh,

so I'm just going to give it a little kick with that...

-Quite fancy with his knife, isn't he?

-Yeah, it's good, isn't it?

..white truffle. I'm just a bit conscious that I'm probably running out of time.

-You are running out of time. It's true.

-GENTLE LAUGHTER

It's highly hypnotic watching the knife action.

It is, it's quite, it's quite pleasing.

-Oh, look, this is white truffle oil?

-Yes. OK, so a little bit of that.

So fancy, Matt Tebbutt.

-And then just straight in the mouth.

-And then... Exactly.

-Yes!

LAUGHTER

-OK, so that...

-Shall I get you a spoon?

-Yeah, please.

So that you can, er...

serve it up, love?

I've got a little token pile of rocket here...

LAUGHTER

-OK, it's really healthy now.

-I...

I have to say, I don't generally approve of rocket,

but I'll let you do it.

-Do you not?

-No.

-Why not?

-Don't like it.

LAUGHTER

-The classic reason.

-The classic reason, just don't like it.

People always try to foist their rocket upon me

and I'm just not having it, no.

Don't want your rocket, keep it to yourself.

-Matt Tebbutt, look at that.

-Keep talking, Matt.

LAUGHTER

-OK...

-Yeah, cos there's not enough truffle on there!

-More oil.

-Right, there you go.

-Beauty.

-Quick and easy...

-Look at that.

-Am I eating it?

You are going to eat it in a moment.

-It's there, so you can put your face straight into it. Beautiful.

-Perfect.

Would you guys like to come over before me and Rick eat all of it?

-Yeah, definitely would.

-There you go, doll.

-Good. Right.

-That looks amazing.

-I'm kind of with you on the rocket.

-It's not...

Proper, proper rocket is really potent and fiery.

But there's a lot of straw, hay-like rocket knocking around...

-Yeah, of course. Sorry, yeah.

-RICK CRIES OUT

-LAUGHTER Is it quite hot?

-It's so hot! It's so hot!

LAUGHTER

-Molten...

-I've also burnt my hand.

-I mean, I'm having an absolute nightmare here.

-Look at that.

-It is really hot. Look at that.

-Brilliant.

-It is really hot, I'm a bit worried.

-It's like fork wars.

-Smells amazing.

-Wow.

-That is the best breakfast I've had for ages.

I've got quite a lot on my hand.

THEY TALK OVER EACH OTHER

-Mm.

-It's wine time now, Jane's got two great matches for this dish,

-one's luxury and one's a little bit less.

-Shall I go and get them?

-Yeah!

-I'll do that.

-Right, so while Jane sorts out the wine,

it's time for our daily food quiz.

Sometimes chefs get a little bit involved in their descriptions

of the food, so it's hard to tell what they're banging on about,

so our challenge is to guess what food

a chef is describing without actually seeing their food.

This is a good game, stay with me.

Now, as you know, I like a bit of Fanny Cradock,

so listen carefully, and guess what she's going on about.

They cost a bomb and the only place I know where you can get them,

which is in Paris, and there's nowhere in England you can buy them,

so you can feel gloriously complacent when you make them for yourselves.

-RICK:

-I've got a guess.

-Go on, then.

-Macaroons.

-Ah!

-Mm.

-Ooh!

-Cos it's quite old, isn't it?

-They're quite expensive, aren't they?

-I bet it's vol-au-vents.

-I bet it's something like that.

-Oh, yeah.

-No!

-All right.

LAUGHTER

Vol-au-vents, they used to make vol-au-vents... Sorry!

-Did I just...?

-It was quite aggressive.

LAUGHTER

Right, let's find out, let's find out, let's find out, let's find out.

And the only place I know where you can get them,

which is in Paris, and there's nowhere in England you can buy them,

so you can feel gloriously complacent when you make them

for yourselves. The most luxurious kind of petits fours...

-INDISTINCT

-..that can exist. They cost a bomb.

Obviously.

I'm not being funny, Fanny, but I don't believe you, I don't think they did cost lots of money.

-Did they look...?

-They looked quite expensive to me.

-I was a little bit unsure what they were.

-What they were?

Anyway, it was 1975 and they were all the rage.

And they looked like little...what? Fondant fancies or something.

-I think I...

-Petits fours.

-..with macaroons? Close.

-Ish, ish.

-It was quite good, actually.

-Yeah, vol-au-vents...

LAUGHTER

Jane, you have found two wines from the supermarkets that match

Matt's delicious dish.

One that's a treat for this time of year,

-a luxury, and a wine that costs a little less.

-Yes, exactly.

-Look at your frock.

-Very posh, lovely.

-Oh, do you like it?

-Christmas frock on.

-Have I gone a bit 1975 Fanny Cradock?

-You have.

-I have.

-Yeah.

Homage to the great lady.

Anyway, yes, I have got two great wines here.

So you know at Christmas time some people often like to spend

a little bit more than your usual kind of six,

seven quid and go up to maybe 15 or dare I say £20 a bottle and other

people just want to stay spending around the under ten quid mark?

So I've got a couple of wines that cover both of those bases.

And we've got a red and a white,

-the observant ones among you will notice!

-LAUGHTER DROWNS SPEECH

Exactly.

-Thank you, Jane.

-You're welcome.

And that's because, you know, with mushrooms being a really important

ingredient in your recipe, Matt,

the great thing about a mushroom-based recipe

is that you can go with white or red wine and some people like one

or the other, so again, I kind of like to think I've covered both bases.

So this is... Marzemino is the name of the grape variety,

and it's native to northern Italy,

as a lot of Italian wines are, and it's just really juicy

-and fruity and just cuts through the posh lasagne well.

-It's nice.

-You like it?

-Mm, really nice.

-Yeah, it's a really great wine.

-Good label.

Yeah, it's a fun label, isn't it?

There's a whole range like this, doing that kind of retro label stuff, it's really cool.

Quite an expensive-looking label.

-Oh, do you think?

-I noticed.

-Luxurious, some might say.

LAUGHTER

Moving onto the white wine, which is under the Santa hats. Give it a go.

So, this is from France.

This is a bit more classic wine you have at Christmas time.

-This is a white burgundy. It is a Pouilly-Fuisse.

-Mmm!

And this is a really fantastic wine.

-That's nice!

-It's a Chardonnay.

It's spent time in oak barrels, so you get this real richness.

This goes with all that cream, all those rich flavours

that you have running through the lasagne. It's a fantastic wine.

It would work with lots of different things at Christmas time.

So, if you didn't necessarily finish it, with the lasagne...

Really good comments about both of them.

-So, do you like both of them?

-I do!

-Yes!

Do you prefer of one over the other?

-I really liked this white.

-You really like the white.

-I loved the white but I also loved the red.

-It's really drinkable.

It's great. OK. Now, for the tricky bit.

Which one do you think is luxury and which do you think is less?

So, guys, what do you think?

-I think...

-Stunned silence!

-Pressure!

-I don't know.

I think, maybe, the red is really lovely, actually.

Maybe it's the red that's at the posher end. Who knows?

-JANE:

-Richard? What do you think?

-I'm going to have to disagree.

Although I think I'd probably swill both of them

all through Christmas Day.

Class. That's good to know.

-If I'm going to swill one of them, it'll be the white.

-Yes. OK.

Rick, what do you think?

I don't really drink white wine, particularly.

So I have no idea but the red wine was tasty.

-I think the white one is the luxury one. And it's also my favourite.

-OK.

Well, good. Matt?

Well, I would have said the red but then I've seen the label on the Pouilly-Fuisse.

I know they are expensive.

So I'm going to have to say the white is more expensive.

So labelist. Well, most of you are right.

The Pouilly-Fuisse, the white burgundy, is, in fact, the luxury one.

So, that's about £20 and it's in Oddbins.

So, not necessarily supermarket but still high street.

You can find it quite easily.

And this lovely one is £6 from Asda. Complete bargain.

-Six quid?

-Yeah. It's great wine, isn't it?

-Great.

-Fantastic.

-Right.

Coming up, Bake Off star Richard Burr is making a beautiful gift for us.

-What have you got, Richard?

-Sausage-roll wreath today.

-Porky ring!

-Yum!

First, Matt and I are going head-to-head in a cook-off.

A bit of festive friendly competition

we've called Yule Decide.

And, today, we're going to battle it out to prove

who has the best recipe for sprouts.

But first, let's have our daily visit to the Hairy Bikers

who are working their way through the 12 Days of Christmas.

It's day six which means that Si and Dave are serving up goose

and those cheeky chefs are serving it up to Mother Goose herself.

Forget about trying to find six geese a-laying, Kingy,

we're off to meet Mother Goose, the famous pantomime dame.

# On the sixth day of Christmas, my true love sent to me

# Six geese a-laying, five gold rings

# Four calling birds, three French hens

# Two turtle doves and a partridge in a pear tree. #

Mwah!

Ah, yes, dude, and I finally get to cook

a traditional roast goose with all the trimmings.

So, if you fancy something different to turkey this year,

goose is a great alternative.

Ah! Big frocks and food. What could be better?

Oh, wow! This is magical. All those Christmas pantos,

-all those glowing rosy faces.

-The tears, the laughter, dude.

Hey, talking of which, goose. We've got one to cook,

We have and we've also got its mother to meet.

Oooh!

Ooh! I can't believe it, Si.

We're meeting Mother Goose herself.

Yes. One of the most famous panto dames.

-For six geese a-laying, Mother Goose will be played...

-Oh, gawd, he's off.

Well, it is panto.

This has got to be the spookiest kitchen we've ever cooked in.

Underneath the stage.

Full of memories and ghosts and theatricality.

The smell of greasepaint, the whiff of the limelight. It's all here.

-Goose.

-Goose.

-Baste!

-Season.

Here, where's the salt, dude?

-It's behind you!

-Oh, man!

-No! Over there!

-You've got panto Tourettes, you.

-No, no, I haven't.

-Ach!

In the oven. Four hours.

And it's that simple.

Now, before we all tuck into our festive meal,

Mother Goose is going to teach us how to be panto dames.

So, it's frocks and make up for us.

Ooh! I've always wanted to dress up like Pat Butcher.

Now, I couldn't decide which colour to give you, chuck.

So, I think, you've got the lot.

That's better! Look at that!

Whatever happened to the Beverley Sisters, eh?

Forget your names. I'm going to give you panto names now.

Daveria and Simonella.

Oh, I'm so glad that you two are here.

I've spent so long on my own, you know,

it'll be the first Christmas I've had with company for ages.

I know what we'll do. Let's make some scones.

-Oh, no, I won't, I've no currants.

-I've got some, Mother!

-Where did you find these?

-I got them from behind the rabbit hutch!

-No!

You terrible tyke! I've nothing left.

I'm not Mother Goose any more, I'm Mother Hubbard.

-The cupboard's bare.

-Don't worry, Mother.

We've got a fantastic festive feast.

Ooh!

APPLAUSE

Should I carve? You can be mother. Beautiful, that, isn't it?

Look at that! Crispy skin. Breast.

I think we can cook better than we can panto, don't you?

-I tell you what, don't give up your day jobs, will you?

-Oh, very good.

-This is one tradition I love.

-Brilliant.

-Can I do that way?

-You do that way.

-Yes.

-I'll get that one.

And one, two, three!

Ooh! Merry Christmas and I nearly lost me...cycle.

Thanks, guys. Now, here at Christmas Kitchen,

we want to give you more than just your traditional festive flavour.

So, every day, we invite a chef who brings an international taste to our kitchen.

And today is the turn of Sabrina Ghayour, with her Persian flavours.

-COCKNEY ACCENT:

-My Persian flavours.

LAUGHTER

-Persian flavours!

-Persian flavours.

-What Persian flavours are you bringing us today?

-So, I'm...

Tradition for me at home is, like,

once you get the turkey out of the way because I love a turkey,

-I love a traditional Christmas.

-You want to Persian it up.

The next day, I want something slightly different

and I don't want something that's going to have a lot of faff,

so we love Chinese crispy duck in my house

and that became a tradition.

I started looking at different kind of flavours

and this is how I came up with this and I really love it

and I promise you,

-you will never buy crispy duck from the takeaway again.

-Really?

-I doubt that.

-So, nice array of spices.

I'm just going to, literally,

chuck them into a bowl and make a dry rub for the duck. OK?

And how long do you... Do you marinate that?

I mean, you don't have to, to be honest.

Once the fat comes out of the duck, it, kind of,

sucks it all in beautifully and it does the job,

but if you really wanted to, you're welcome to.

From the point of ease, do it the night before. No problem. OK?

You want to show your duck some love.

-You're really getting into that duck, aren't you?

-Right. OK.

-Let's get it in...

-Right! And, so...

-Don't know where to look!

In the oven at 190 for two, two and a half hours, even

and, then, we're going to turn up the heat, last minute,

-for 20 minutes, to 220.

-For the crispy.

-Absolutely. Crisp it up.

-And are you done with that rub now?

Yes, I am. Thank you very much.

-Get the duck into the oven.

-Righto.

Lovely.

Gives the hands a little wash.

-I'm assuming that you buy your pancakes, do you?

-Yes, I do.

Some people make them. I don't make them.

-Quite lazy.

-I absolutely do...

-Garlic granules, bought pancakes!

It's just much easier and they come frozen, or fresh,

it's just so much more simple.

-And they are nice.

-Exactly.

I tell you what, you can get busy with that.

We've got our pancakes here.

Now, if you're really good, you can steam them

but you can also microwave for about a minute and it does them perfectly.

-Do you want seeds?

-Yes, please.

-You want seeds, really?

-Absolutely.

We don't throw anything away. So, we've got three different things.

Traditionally, duck pancakes always go with

that lovely plum hoisin sauce.

Thin strips of cucumbers and then either

finely shredded leeks, sometimes, or spring onions, more traditionally

but, here, I've added pomegranate seeds, as well, and the sauce

itself is going to be pomegranate molasses with honey to sweeten.

So it has sweetness but it has a little bit of acidity, too,

and that's really what Persian-ises it, so to speak.

It's not traditional.

We do have a duck recipe in Iran but not like this.

So, I've been discovering all these, kind of,

other Middle Eastern molasses, lately.

There's a carob one, a blueberry one, and a mulberry one.

I had no idea, there's a whole molasses party going on over there.

There really is. And, I have to say, most of those are actually Turkish.

It's delicious.

In Iraq, they really love and revere date molasses

which is jammy and delicious. It's wonderful.

In Iran, we only have pomegranate molasses,

quite simply, really. But, yeah, I just like the sumac molasses, too.

-I'd never even heard of half of these.

-Wow!

I mean, I guess it's just old technique of, kind of,

preserving things, really. You've got a glut of fruit.

You extract the juice and then concentrate it.

And that's all it is.

It's really fantastic to add, to, like, zap up something.

At the last minute, you add that molasses to sauces.

To sauces, stocks, jus, salad dressings.

It's really, really marvellous.

-Glazes. Beautiful glazes.

-Absolutely.

And, you know, getting better, getting easier to find now. OK.

Well, I live in Hackney.

-I live in East London, so...

-You've got it all there.

You've got an incredible plethora of shops and markets...

-Lucky, lucky, lucky!

-You can get it all online.

-Yes. Yes, you can.

-You can get it all online, I think.

-Absolutely.

Would you like to lay them out, please?

Where would you like me to lay these out?

If you can lay these diagonally, pretty it up.

Those pancakes, Sabrina. Do they need to be steamed, like...

It's all right if they go cold again?

You can steam them and you can just, actually, do you know what...?

Right. Enough cucumber. Let's get on with this.

If you really wanted to Middle Eastern it up,

you can easily serve this with flatbread,

or even tortillas, if you couldn't find pancakes.

Don't do this because you can't find pancakes.

So, I just think it's nice,

especially if you've got a few, it is nice to, kind of,

have something that's still shaped like a duck, basically.

-But I like to do... I like to take this side. One side off.

-Yum! Scrum!

-The one thing is, there's always a big fight over the skin.

-Yeah, yeah.

Big, big fights and most of it disappears into my portion,...

-Cook's treats!

-..in all fairness.

-I absolutely love crispy duck and...

-Yeah, I do.

-It's the best bit.

-I like sticking a leg on there.

Oh! This looks good.

And, then, there's always somebody that wants a gnaw on the wing,

-so I don't like to neglect and keep the family happy.

-Right.

-Let's have some more of that fat.

-Yeah. The skin.

-Don't forget, we've got all the crispy skin on the underside.

-Right.

Sabrina, it looks delicious. Remind us what it is.

We have eastern spiced duck with a pomegranate honey sauce,

-pomegranate seeds, spring onion, and cucumbers.

-Delicious!

OK, everyone. Let's try Sabrina's Persian taste of Christmas.

Get off me! Get off me! He's trying to... I beat you! Pretty much.

-That's no way to treat a guest.

-Have some respect.

-Sabrina, that's amazing.

-Oh, that's good.

-How yummy is this?

I'm telling you, that duck method, even if you didn't do the spicing,

it's just so much more reasonable, affordable, get a couple of those.

You're done. It's cooked to perfection.

-Nice and simple. Crispy skin.

-Chris, what are you saying?

I like it, "cooked to perfection". Huge fan of your own work.

Can I tell you, that I had to tested many times to get it that way. So...

By no means a master.

-How is it?

-Cooked to perfection, is it not?

-Oh, it is! Yeah!

-Right.

This is a great alternative to turkey but not everyone eats meat,

so, here's Lorraine Pascale, with a brilliant veggie main course

and it's a great way to use up any leftover cranberries.

Yummy!

This year, I've made a pretty tasty veggie pie.

So, here is the filling..

..and here's how I made it.

Carefully toast 600g of pecan, cashew, and hazelnuts

in the oven for 10-15 minutes.

Then, let them cool and blitz some in a food processor.

Gently fry four finely sliced leeks in some olive oil

with rosemary, thyme, and three cloves of chopped garlic until soft.

Add 250g of finely chopped, or blitzed, chestnut mushrooms

and five sage leaves roughly chopped, or torn,

and cook for a further two minutes.

Take off the heat and leave to cool in a large bowl.

Mix in the nuts, 150g of Gruyere cheese

and three eggs

and combine and season.

So, I'm making a type of hot water crust pastry, you know,

the type that you get in pork pies.

I was making it one day, because you make it with plain flour,

and I'd run out, so I used half plain and half wholemeal

and it tasted amazing.

Put 125g of plain flour and 150g of wholemeal flour,

plus a pinch of salt, and egg in a bowl

and cover the egg with a little bit of flour to protect it.

So, I've melted in this pan 100ml of water and 80g of butter.

Put it over a low heat and then whack it up

and get it bubbling away,

just as it's bubbling, it's ready.

Pour the liquid over the flour and mix together really quickly

until it combines into a dough.

Then, roll it out to about half a centimetre thick.

So, I've got this tin, a seven-inch loose-bottom tin

and it's deep.

Put it into quarters.

Doesn't matter about holes.

Just patch them up after.

And then take the tin and just put the corner

in the centre of the tin, like that,

and then let it sink into the tin.

Just easing it gently in.

Try and get it so it has nice straight sides.

So, it gets right into the corners.

And just trim it all the way around.

Take my filling...

..and just tip half of it in.

Like that.

Now, for something a little bit festive and for a bit of colour.

Dried cranberries, just sprinkle them on.

You can use apricots, or anything like that,

I just like to use cranberries so that, when you slice it,

you get that lovely layering effect.

And, then, the rest of the topping.

Smells really good.

OK.

Right. I'm going to make the lid,

so I take my offcuts

and just roll out the lid.

So, pop this down...

..on it, like that...

..and then cut around...

..the lid.

Just need one egg

to stick the pastry lid on.

Quick whisk.

And just glaze the top so it acts like a glue.

And I've got my pastry lid.

Pop it on top.

And, then, I'm going to seal it,

or crimp it.

So, I, kind of, take my finger and pinch all the way around like that.

Just sealing everything together.

There we are.

Neaten up a bit.

Then, hole in the middle.

Let any steam out, although there won't be that much.

It's not like cooking meat.

Right. So, that's that done.

I'm going to pop this in the oven at 200 degrees

for about 40-45 minutes and, then 10 minutes before it is ready,

I'm going to glaze the top to act like a glue

and put on some frozen cranberries.

I know there's cranberries inside but those cranberries are sweet

and the cranberries on top are quite sour so,

there's wonderful layering of different flavours.

Still to come, Jane Parkinson has suggestions

for a merry and bright Christmas with her cocktails

and today's key ingredient is beer, which sounds a bit weird to me.

It's not weird.

Did you know that nearly two thirds of women say that receiving

a home-made gift means more to them than a shop-bought one?

Don't believe that one.

Bake Off star Richard is here with his idea for a home-made gift,

a sausage-roll wreath.

And we're going back to 1975 to get a classic Christmas cake recipe

from the charmingly bizarre Fanny Cradock.

Now, at this time of year,

the supermarket is jam-packed with seasonal foodie gifts,

such as chutney, chestnuts, and chocolate, so every day,

we're bringing you a recipe, items to use up should you find them in

your stocking, or be tempted at the tills, and today, it's Andi's turn.

Andi, would you like to know what you're cooking with?

I would like to know what I'm cooking with.

-Obviously, I already know, hence the recipe guidance.

-There you go.

Show everyone what we're dealing with.

I do like opening a gift anyway, so today, we're using mixed nuts.

-Yes, we are. Nuts.

-Nuts, nuts, nuts. Beautiful.

-I like a nice jar of nuts.

-How exciting.

But they usually kick around quite a lot, don't they?

I am going to...

They do they kick around for ages, and you leave the Brazils

out, cos they're always a bit weird and oily.

Now, these really are in abundance in the shops at the moment,

so let me show you how to make something

-a little bit different with them - a pumpkin and nut baklava.

-Ooh!

-It's quite... I'm quite pleased with this.

-How are we going to do this?

Well, quite simply. That's one of the nice things about it.

-You can buy filo pastry, thank heavens.

-Yes.

Yeah? That is what is commonly known as "a long ting",

and who's got time to make filo pastry? Not me!

So we can buy this beautiful filo pastry.

We're going to make a syrup over here.

We've got water, we've got sugar, we've got honey, and we've got

a bit of cinnamon, so it's literally just a layering up job.

It's actually, when I think about it, a sort of sweet lasagne.

So there's a lot of layering happening today in the studio...

-OK.

-..but it's a nice, simple, lovely,

luscious thing to make for your family.

Is this something you do, usually?

This... With baklava, I do. I use quite a lot of filo pastry.

-I'm quite into the odd borek kind of vibe.

-Oh, I love it.

And actually, this recipe came from something called a banitsa,

which is a Bulgarian sweet pastry. Does anybody else know the banitsa?

-No.

-It's a really lovely sweet pastry,

again in the borek family of cooking.

I'm going to melt some butter here, as well.

And they put walnuts and eggs and pumpkins and all sorts of

beautiful things, roll it up, and they deep fry it or they bake it.

-Mm.

-Eggs? Can I just say, I'm not... Like a boiled egg?

-Yeah, protein.

-Well, maybe.

Oh, you can get a borek with a little soft yolk in the middle.

-Absolutely delicious.

-Ooh! Like it.

Right, so I've got syrup that I've done already, that's cool,

-and I've got my melted butter over here.

-OK.

So I think the best way to do this, actually, is to take that off there,

for a start, and do one sheet at a time on this board.

-It is a bit delicate, filo.

-Mm.

-You've got to try and not be too rough with it.

-Slather it in butter.

Right, so we're going to slather it with loads of butter.

-Exactly.

-Savoury balaks... Savoury baklavas are literally up there with...

I love savoury baklavas.

I made a really lovely one with lamb and dates and stuff,

ages ago, that was beautiful, actually.

I'm not particularly into the sweet ones.

No, well, they can be too sweet. You just need a small piece.

Going to love this(!)

That's the thing - you just need a small piece.

It's not the same idea as a sort of European pudding.

-It's a sweet thing with a lovely coffee.

-It's just a little bite.

Exactly, so we've got the syrup, and we've got butter going in the

bottom of here, and then we're going to get some nuts...

Some lovely... So you just whizz those up in the food processor.

This is such a simple recipe,

which is kind of what you want.

-And then we get a layer of the pumpkin.

-Right.

-This is just grated, raw...

-It's just grated, raw pumpkin.

-OK.

-And then we're going to do...

-Thought it was Red Leicester.

What did you say? Looks like Red Leicester!

Well, you know, you're the cook, Andi!

It looks like Red Leicester. No, it's grated raw pumpkin.

You can use it... You want a nice, firm pumpkin.

People always talk about that firm pumpkin.

I don't really know what a soft one is. I've never...

I don't know what kind of weird, squidgy pumpkins you've been

coming across, because they all seem to be firm to me.

And then you just literally layer it up into the dish.

-You don't need to... It's kind of, you know...

-Yep.

It's, like, a bit haphazard, I would say.

And then more nuts.

-It's more akin to home cooking, and not being fussy.

-Yes.

Cos it's so easy to put together, and just...

That's what's the joy of Eastern cooking - it's just home cooking.

-More of these?

-And then more pumpkin,

and then we're going to do another layer of this.

-This is a very quick cook, isn't it?

-Isn't it?

-We like that, eh?

It's really nice to be able to do things, also,

at this time of year, that aren't going to take you 75 hours,

and keep you in the kitchen when everybody else is having fun

and playing charades, and you're on your own.

So how long will this hold for?

Could you do that a couple of days before?

-This dish?

-Yeah.

-Yeah, definitely. Definitely. Put it in the fridge.

I mean, what with all the sugars and the butter...

Yeah, I was going to say, it preserves itself.

Yeah, and you can serve it hot, or you can just keep it.

I quite like... It's a bit like wallpaper paste.

-It's quite satisfying.

-It's... Yeah, it's quite a satisfying thing to do.

-Like this, and we just keep layering up. Let's do one more.

-Yeah, go on.

Let's do one more, and then we're going to whack it in the oven.

And I quite like the cinnamon in the syrup.

Just gives you a sort of warmth.

-Cinnamon is such a comforting spice, isn't it?

-Yeah.

It sort of just evokes kind of cosy. I'm very big on the cosy.

My niece said to me one day,

"I love it round your house, Andi, cos everything's a bed".

-Aw!

-But we're just, you know,

we're very big on the cooching up in front of the telly.

This, one of these hot, with a bit of cream, you're good to go.

Right, so we're going to just shove this into the oven. Mm-hm.

We're not going to let that one be quite such a mess on the top,

-cos look at the state of that. There we go.

-This is showbiz, Andi.

-Let's just tuck it all in.

-Have you done this before, Andi?

Only once. Tuck it in. Make it lovely, and this is going to...

Let's get a bit more butter on the top of that as well,

cos you just want it to have a lovely finish.

So could you do it with leftover vegetables from the big day,

-if they're pre-cooked?

-Why not? Why not? You just have to make sure...

-Sprout baklava?

-Yeah!

You've got to make sure you've got enough wet things

going in there as well.

So it's going in for about 35 minutes, I would say.

-Maybe slightly longer.

-OK.

-And then here's one we, obviously...

-And what are you looking for, a nice crispy..? Wow.

-Marvellous.

-That looks quite different to the one that went in!

-It does!

LAUGHTER

A little different to the one I just mashed into the other bowl, but there you go.

So with a fish slice you just take a piece out,

just get it out of here.

I mean, it's very pretty, isn't it?

I like the vegetable sweet thing as well.

Don't forget, all today's studio recipes,

including this one from Andi, are on the website.

Also, you actually cook it whole

and cut it after it comes out of the oven, just so you know.

-And then, obviously cream...

-Smells good.

Obviously cream, because why not?

There we have it.

-So that's pumpkin and nut baklava.

-Lovely.

-Mmm!

Right, come on. Come on.

I like it, I'm feeling you might be a bit bah humbug, a couple of you.

Not me! Anything in pastry.

But I'm just waiting for the madness to go before I go...

If you wait for the madness to go, you won't get any!

It's also in my cultural sensibility to not dive in and let guests go first.

Oh, really? In the Caribbean we're a little different.

We're a bit more, "Can you get out of my way, please?"

How would you say it there?

Move!

LAUGHTER

Me say move!

So how is pumpkin and cream going down?

Good, actually.

It's really unusual. >

Cos pumpkin is quite sweet anyway.

Pumpkin and nuts go well together. Add a little honey.

I imagine you could probably do this savoury as well,

without the cream, because it's got... It just needs...

I wouldn't mind that with a little bit of meat on the side.

-How do you like it, Rick?

-It's really good, yeah.

-I'm surprised, actually.

-I know you are!

When you said pumpkin and nut baklava,

-I sighed, actually.

-To myself!

"Oh, what is she doing?"

Sort it out!

Great food and now this!

But it's good, it's good. I stand corrected.

I take my sigh back!

Delicious. In just a moment, Bake Off star Richard Burr

will be showing us a money-saving idea for home-made Christmas gift,

-and it's savoury today - a sausage-roll wreath.

-Yum.

-Sounds amazing.

And does a Christmas cake recipe from 1975 stand the test of time?

We'll find out when we delve into the archives of Christmas past to

visit Fanny Craddock.

Now, Rick, what's your favourite Christmas memory?

I've got a mouthful of baklava.

Not necessarily favourite, but the most vivid memory I have is when

my parents bought me a bike for Christmas, it was the classic thing

where you go down and look at the tree,

and there's not really a big present there, you're a bit disappointed

and then they say, "Ah, but wait, out the back door..."

And then I went out and I was incredibly excited because I knew

what was coming and then the bike was...

You know those ones that are foldable?

-Foldable in the middle...

-What, like a commuter bike?

But also crucially it doesn't have the top bar, so it's basically

-a girl's bike.

-A girl's commuter bike!

So I just looked, like, "You're kidding me!

"I've got to cycle this!

"I'm going to get absolutely rinsed by everyone in the neighbourhood."

LAUGHTER

But you have to... Might as well have done.

-It was like a shimmery gold, with white tyres.

-Sounds quite nice.

I hope my parents aren't watching this, but I was absolutely fuming.

LAUGHTER

Horrible. But there's nothing you can do, you have to be like, great.

Yeah, I'd love to go on a cycle...

Everyone else is out there on their Raleigh Activators.

With the suspension.

Or they go full BMX.

"Has he got a grandma's bike?" Yeah, he has, yeah.

OK.

On that note, let's hear more of the nation's favourite faces

reflecting on their Christmases.

When it comes to Christmas, I'm totally a traditionalist,

I love the turkey.

I love the stuffing, I love doing different kind of stuffing,

I don't cook, I'm not a cook but it's the one day that I do cook.

Normally I don't do the cooking at Christmas,

I usually try get somebody else to do it for me,

cos I'm usually somewhere else, miles away from England -

I like to be in the warm for Christmas,

so I normally I'm visiting people.

It's the one day of the year I thank goodness I'm not alive.

I don't get Christmas, I am incapable of cooking, I have

a kind of anti-Midas touch.

I can take the most exotic ingredients in the world

and make them bland. It's a terrible curse.

So I don't cook - I did once eat out for Christmas,

which was fantastic and I would recommend to anyone lazy.

If you have wasted hours looking for the right Christmas present

to buy someone with no luck, then we have got the answer for you.

A home-made gift - now every day we have one of the stars of The Great British Bake Off

to show us how to make the perfect edible gift.

And today we have got the builder who bakes,

it's Bake Off finalist Richard Burr.

Thanks for coming along. I also notice you've got a tape measure.

-Always at work.

-Is that to remind you of...your other job?

Most bakers kind of have some form of measurement in the house.

-This is useful for measuring stuff out.

-Really? OK.

-So what are we doing?

-This is my baking one, though,

not my building one.

Today we're going to make sausage roll...

You've got a baking Stanley knife as well?

I've got a baking panel saw, it's wonderful.

I don't know what that is!

Yeah, so today we're going to make a sausage-roll wreath.

It's a Christmas one.

I'm not going to lie, I do love bit of Christmas cake, pudding,

but for me Christmas is about pork, frankly.

LAUGHTER

Stuff the turkey, literally!

OK! OK, so where do we start?

So we start with making a basic rough puff,

it's flour and water - you need it so it's nice and smooth,

let it rest and then you put butter and lard on it.

Now, it's not a puff pastry,

I like to use lard to make it nice and crispy, so butter for flavour,

lard for crispiness.

Roll it out. Layer it.

And then stick it in the freezer, roll it out again, it takes maybe

about two hours from start to finish to make your own puff.

No-one is going to sue you if you use a little bit of shop-bought,

pre-made, but I like to make it myself.

OK.

Let's do it. Do you find it quite therapeutic to bake and to cook...

-I mean, I do.

-..after being a builder?

I'm ever so lucky having come to it after being a builder because

I'm used to being on site so being indoors,

it's an excuse to be clean, for a start.

So yeah, I've always got into it, nobody ever moans about free doughnuts on site!

What did your mates think, when you first got into it?

-Um...

-Was there a bit of humour there?

Like I said, no-one moans about free doughnuts,

but when you're on telly as a builder making cakes,

builders keep you grounded - we'll say that, shall we?

I can imagine.

You know, there was none of that kind of reverence

or anything like that.

-Bit like chefs, to be honest.

-Exactly.

-I would imagine.

It's pretty much exactly the same experience -

which is why I think that Bake Off was such a fun thing to do.

I like what you do with your rolling pin, as well.

I know - that was quite impressive, actually!

The thing is, you drop it when you're TV, don't you?

-Right, can we chop all of that?

-All of that.

We're very sage-heavy. So, rough puff - very, very simple to make,

we're going to roll it out. I'll use my tape measure at some point.

We're going to mix our sausage meat

with a mixture of sage, orange zest...

-Yeah.

-..chilli and just a little bit of salt.

-OK.

And is this a staple in your household at Christmas?

Er, yeah, I don't know how to say this on television,

but my family are a bunch of gannets.

-You just did.

-They are. Yeah.

It's true. I'm talking about you, Catherine, frankly.

My youngest sister.

Yeah, so, we tend to make these in batches of maybe three or four

-for Christmas day.

-Yeah.

-So, in my house, I'm very, very lucky,

-I live over the road from my mum and dad...

-Right.

..which is great - something I only really appreciated once we

-had kids and wanted to go out.

-Baby-sitters.

-Exactly.

So, my mum plans Christmas - I mean,

I know I'm the one who's been on the telly doing it,

but my mum's still in charge of Christmas -

and we all get allocated jobs,

so I'm on pork, always, so I do sausage rolls

and the ham and pigs in blankets and all that sort of thing...

So, Richard, this is the second time you've mentioned pork

in a very short space of time. Is it...?

I'm picking up a theme here - is it your favourite?

Erm, I do love a bit of -

I mean, you know, turkey crown, pretty good...

LAUGHTER

Finally someone admits it.

Don't lie to him, Richard!

But this Christmas, go for a bit of pork instead.

It's what it's all about.

-Head of pork.

-Let's measure this one up.

Yeah, I'm executive in charge of pork.

I'm happy with that.

-So, yeah...

-A pork executive.

-There we are.

So, we've got that in there, we'll bosh a little bit of chilli -

-that's gone in, as well.

-Yeah, Anything else?

-Eggs to glaze, is it?

-Egg is for glazing.

Nice bit of salt on top.

Plenty of salt on top.

-And then mix that up.

-Mm-hm.

And while you're mixing that up...

I'll go and get the one that we've already mixed up.

Go on, then.

So, just sage, orange zest, chilli...

Sage, orange zest, chilli -

now, normally I do these with pork and fennel, but obviously,

with it being Christmas, we've got to whack a bit more excitement in.

So, we roll, put that over the top, and then fold it over.

Now, although it doesn't look so neat at the moment,

once it's all done, the seam will be underneath,

and then no-one will be able to see any of the mucky bits.

So, do you like... Are you more of a sort of savoury baker, or...?

I'm more of a greedy baker, to be honest.

-Right.

-Just anything, yeah.

-Just anything.

Yeah, I mean, savoury is my thing, really.

As long as it's pork-related.

As long as it's pork-related, I'm good to go.

Yeah, so, in my house, I'm very lucky -

me and my wife tend to argue over who gets to do the cooking, so...

-Right.

-If one of us gets to do the sweet,

-the other one gets to do the savoury.

-OK.

You know, I get to do savoury quite a lot, don't I?

It's wonderful.

So, how did you learn? Are you self-taught, or...?

So... Well, before I was lumpy enough to be any use on-site -

I'm from a family business of builders...

-Right.

-..so, when I was kind of a young, scrawny little kid,

I still had to earn money,

so I was put on as a washer-upper in a bakery.

-OK.

-Oh!

-So, for about maybe two or three years,

I'd be there, getting up in the morning,

four o'clock in the morning, before school,

-to go and do the washing up...

-Nice.

-..and have baking habits, so...

-That's sociable(!)

They... It's probably illegal these days, isn't it?!

I'm not going to tell you who employed me,

-but they were a lovely employer.

-LAUGHTER

But, so, yeah, so I was around - they never actually trusted me

to do anything with the food - they weren't that stupid, love 'em.

As lovely as that is, we won't get it in the oven,

so shall we get it on there?

-Shall we pop that on?

-There you go.

Right.

So, yeah, so that's how I started. So, for two years,

I'd get up in the morning,

go and harvest as many doughnuts as I could get away with,

and then that was it - and then, obviously, it came to the point

where I could pick up enough bricks to be use on-site,

and then that was that for a while.

Just grab these scissors...

But it was still in there somewhere.

Exactly. And I kind of always loved it, and also,

kind of being able to have built a kitchen for my mum,

after basically having destroyed it several times...

-OK.

-You know what it's like when you're a kid, you experiment -

-you set fire to chip pans and various things...

-Yeah, the usual.

My mum's kitchen has basically been a shrine

to all of my baking mistakes over the years,

so, um, I was lucky enough to be able to make a new one

for my mum a couple of years ago.

-OK, so this is...

-I love your little methodical measuring thing

you've got going on. It's quite impressive.

Thank you - well, do you know what?

Like I said, everyone in my house is a bunch of gannets, and greedy.

So, you have to portion it.

So, unfortunate, unless you portion it fairly,

there's going to be a fight, frankly.

LAUGHTER

Yeah, Christmas is a lovely time of year, isn't it?

As long as you get enough sausage rolls. That's how it works!

Is it specific measurements apart,

or, like, if I went for, let's say, closer-together cuts,

-is that going to, like impede it?

-So...

Cos I'm a bit of a bake-a-phobe, so pastry's my nightmare.

So, for this one, I haven't done any measuring for this bit,

so, basically, we just cut it into quarters

and then cut it into eighths

-and cut it into 16ths, so you always end up with 16ths.

-OK.

As long as you're halving things as you go...

-You're bringing your building experience...

-So, 16 pieces.

-..to the baking. I quite like that.

-To the sausage meat.

Exactly.

So, it's not methodical, but every single roll has to be 22.5 degrees.

Quite right.

And if you've got a protractor in the kitchen

then you're sorted, aren't you?

So, bit of egg wash, and then we're going to slash these,

cos obviously it's been done with rough puff,

-so, in there you've got layers of fat...

-Yeah.

..layers of lard, layers of butter,

-and as we cook it...

-Lard and pork!

-Lard and pork!

-Great.

-Yeah, there's no calories at all,

I can guarantee that no-one will ever get fat

eating my sausage rolls(!)

So, do you think this will inevitably take over,

do you think, from the building?

Or do you like sort of balancing the two?

Do you know what? My old man is always asking me the same question

each year - "Come on, Rich, what are you going to do?"

Yeah, "When are you leaving?"

-Yeah!

-What's he telling you?!

Yeah, exactly.

"Ooh, crikey, it's getting a bit..."

So, anyway, yeah, I kind of like it, because I got into baking

mainly out of greed, and if didn't go on-site working it off

for a couple of days a week, I'd be the size of a house, probably.

-Right, OK.

-So, at the moment, I'm quite happy

-that we have a nice balance.

-Best of both worlds.

Then we slash all the way around.

Now, we've got, to go with this one, some cranberry sauce,

-but, you know, I'm a builder, and...

-Brown sauce.

Brown sauce is where it's at.

I was going to try and sneak it in, but, you know,

it is Christmas, so I felt the need to put a red one on -

but, yeah, brown sauce is where we are.

But that goes just as well with some mulled wine and a sausage roll

-of an evening, so...

-You're painting quite the image

of the builder's site - the modern builder's site.

Exactly!

Mulled wine, sausage rolls, cranberry sauce.

-When I...

-Do you make your own brown sauce with fresh tamarind?

-Do I make my own...?

-Brown sauce with fresh tamarind.

I do make my own brown sauce, sort of... Like you, I'm a Londoner,

so we have access to loads and loads of brilliant shops,

so, yeah, I get fresh tamarind and make my own brown sauce.

-Right...

-You just want to eat it - I would just want to eat it!

-I'm just like, "Get on with it!"

-Yeah, yeah!

You'll have to wait your turn.

-So, bang...

-I think after Lasagne-gate we learned

that nobody's going to wait for it to cool down.

Right, so, bang, in we go, at 200 for... Agh!

Half an hour.

-Lovely.

-Sorted!

-And then bring it out -

sadly, this is cold.

-ALL: Ahh.

-Sorry, guys.

Boo.

Sadly, it's cold - but, as if we didn't know, what's it called?

It's a sausage-roll wreath.

LAUGHTER

-Right, come on.

-Lovely. Wicked.

-Bring it over.

Right, then.

There you go - pork products.

Oh, yes!

I love the way you got straight in...

ALL SHOUT

He's a builder at heart, isn't he?

-Why has he got one?

-In my family, we call it combat eating.

-LAUGHTER

-It's true!

I thought you were going to pass it to Sabrina or something.

Straight in there.

Never mind, eh? Right, I'll just take mine.

Oh, yum!

-Have a seat.

-Thank you.

Can I point out that she's got six?!

Sabrina, you're welcome at my house whenever you want.

-I'd rather have brown sauce with that.

-Me, too.

-I know it's Christmas an' all, but...

-Bah, humbug.

-Yeah.

-That's really notice.

-Mm!

-Really delicious.

Even cold - that's the true test of a good sausage roll.

Even cold, it's delicious.

I got the chilli! Ohh!

Yeah, you'll find a bit every now and again.

-Yeah.

-It's flaked chilli in there, so you'll find it...

That's a damn fine sausage roil.

Now, Richard, what is your best piece of Christmas baking advice?

My best piece of Christmas...? Do a lot before -

-you can do these the day before...

-Right.

..and then you have less work to do.

Also, rely on your mum to plan it all for you.

-You know?

-LAUGHTER

-Get your mum to do it.

-Yeah, I mean, you know...

Get your mum to do it. Top tip.

Pull your weight...

Well, that's Richard's tip.

Now, here's more of my cheffy friends with their cooking advice,

to get you through the season.

My top Christmas tip would be preparation -

so, prepare as much as possible the day before -

and less is more.

Don't try and do five different potatoes, load of veg -

just keep it simple and do it really, really well.