0:00:02 > 0:00:04Deck the halls with boughs of holly, 'tis the season to be jolly.
0:00:04 > 0:00:07We've got festive fun, celebrity guests and chefs whose cooking is the best of the best.
0:00:07 > 0:00:09It's time for Christmas Kitchen.
0:00:28 > 0:00:30CHEERING AND APPLAUSE
0:00:30 > 0:00:32Hello, and welcome to Christmas Kitchen.
0:00:32 > 0:00:34- I'm Matt Tebbutt. - And I'm Andi Oliver.
0:00:34 > 0:00:37And we're here all week in the build-up to the big day to
0:00:37 > 0:00:41bring you all the recipes and inspiration you need to have
0:00:41 > 0:00:45- a merry, stress-free Christmas. - Now, let's meet our guests.
0:00:45 > 0:00:46One of the most famous Brummies on TV,
0:00:46 > 0:00:49star of the hilarious sitcom Citizen Khan,
0:00:49 > 0:00:52is Adil Ray, and he's revealing what's in store for his Christmas episode.
0:00:52 > 0:00:55And if you're looking for an alternative to Christmas lunch
0:00:55 > 0:00:57with all the trimmings, Ben Tish is here
0:00:57 > 0:00:59with an incredible Spanish-inspired idea -
0:00:59 > 0:01:01roast goose with raisins and figs.
0:01:03 > 0:01:04A Mediterranean festive treat.
0:01:04 > 0:01:08- Indeed. Delicious.- And if you're struggling for gift ideas and fancy
0:01:08 > 0:01:11giving something a bit more thoughtful this year
0:01:11 > 0:01:13then we've got the stars of The Great British Bake Off
0:01:13 > 0:01:15to dazzle us with incredible edible gifts
0:01:15 > 0:01:16that the whole family can make.
0:01:16 > 0:01:20Today, former winner Jo Wheatley is making Rudolf mince pies.
0:01:20 > 0:01:22APPLAUSE
0:01:22 > 0:01:25And, of course, Christmas isn't just about the food,
0:01:25 > 0:01:28so wine expert Jane Parkinson has searched the supermarkets
0:01:28 > 0:01:32to find wines to suit every budget and cocktail ideas, too.
0:01:32 > 0:01:34- She's an all-rounder.- I am.
0:01:34 > 0:01:36Plus we unwrap the Christmas archives to find recipes from
0:01:36 > 0:01:39the Hairy Bikers, Nigel Slater and Delia,
0:01:39 > 0:01:44who back in 1990 introduced us to some very exotic foods.
0:01:44 > 0:01:49Mozzarella cheese comes in plastic packs. It's very moist.
0:01:49 > 0:01:51And pesto sauce is absolutely wonderful.
0:01:51 > 0:01:52You can serve it on pasta.
0:01:52 > 0:01:57It's called Gravlaks and what it is is it's marinated salmon,
0:01:57 > 0:01:59and it's marinated with a dill flavouring.
0:01:59 > 0:02:02You can see the green dill round the edges there.
0:02:02 > 0:02:04That's never going to catch on, is it(?)
0:02:04 > 0:02:07Find out how Delia used those new foods a little later.
0:02:07 > 0:02:08Right, let's get cooking.
0:02:08 > 0:02:12Now, my first festive dish of the day is something kind of hearty
0:02:12 > 0:02:14that everyone can pile into.
0:02:14 > 0:02:18So today, I'm lightening the load a little bit with some salmon.
0:02:18 > 0:02:19- Salmon in pastry.- Beautiful.
0:02:19 > 0:02:24- It's quite a classic recipe... - A bit of fish.- ..with carrots and ginger. It's very old-fashioned.
0:02:24 > 0:02:26- Gorgeous, I'm going to get Adil to come over here.- I would love to.
0:02:26 > 0:02:27Come closer to the food.
0:02:27 > 0:02:30- It's always a good idea, you know.- Yes, near the food.
0:02:30 > 0:02:32- Good.- How are you?- I'm good, I'm very well, thank you, yes.- Good.
0:02:32 > 0:02:34Citizen Khan, massive.
0:02:34 > 0:02:35LAUGHTER
0:02:35 > 0:02:38- Yes.- You're talking in bullet points.- No, but it's just...
0:02:38 > 0:02:42- It's huge.- Your questions are now three words.- Yeah. Fab. Yeah. - Citizen Khan.
0:02:42 > 0:02:46- How are you?- Yes. Massive. - Yeah. Great.- Yeah, great.
0:02:46 > 0:02:47Anyway, thanks for coming. Bye.
0:02:47 > 0:02:49LAUGHTER
0:02:49 > 0:02:52- So let me do it... Citizen Khan, hugely popular?- Oh, yes indeed.
0:02:52 > 0:02:54No. I'm very lucky. Yeah, it's doing very well.
0:02:54 > 0:02:56We are in our fifth series.
0:02:56 > 0:02:59Yeah, it seems like it's gone so quickly. It's unbelievable.
0:02:59 > 0:03:02What's interesting to me is that you also did a live show.
0:03:02 > 0:03:06How do you translate that? Is it the same gig entirely or...?
0:03:06 > 0:03:08It was a one-man show, the live show,
0:03:08 > 0:03:09and we did arenas and theatres.
0:03:09 > 0:03:14- Just you?- Just me, yeah. A one-man show.- A bit alarming. A bit alarming.
0:03:14 > 0:03:16Yeah. But, you know, it was great fun.
0:03:16 > 0:03:18The thing is we perform the show
0:03:18 > 0:03:19in front of a live studio audience anyway
0:03:19 > 0:03:21so you've got to treat it almost like you're in a theatre.
0:03:21 > 0:03:24So in a way, it was very much the same thing.
0:03:24 > 0:03:27But I guess when you've got a character as big as Mr Khan
0:03:27 > 0:03:30you can fill a room. But we use the audience a lot.
0:03:30 > 0:03:31We did sort of game shows.
0:03:31 > 0:03:33We had our version of The Generation Game
0:03:33 > 0:03:34called The Immigration Game.
0:03:34 > 0:03:39- And we did a Pakistani version of Mr And Mrs.- OK.- It was a lot of fun.
0:03:39 > 0:03:41- It was a lot of fun. - Let's have a look at a clip
0:03:41 > 0:03:44while Matt gets on with this very noisy mixer.
0:03:44 > 0:03:46SCREECHING
0:03:46 > 0:03:47- Keep it down, will you?- Matt!
0:03:50 > 0:03:54Yeah! Hello, Sparkhill!
0:03:54 > 0:03:58Ha-ha-ha! Merry Christmas, Mr Ali's Cash and Carry!
0:03:58 > 0:04:01Ha-ha! Woohoo!
0:04:01 > 0:04:04Merry Christmas, my Pakistani people! Ha-ha!
0:04:04 > 0:04:06LAUGHTER
0:04:06 > 0:04:09Woohoo! Merry Christmas, Tasty Fried Chicken.
0:04:09 > 0:04:14Make mine a bargain bucket and six extra onions.
0:04:14 > 0:04:17Whoo! Hey!
0:04:17 > 0:04:20Argh! Ha-ha-ha-ha!
0:04:20 > 0:04:24Ooh! Oh, no!
0:04:24 > 0:04:25Argh!
0:04:25 > 0:04:27LAUGHTER
0:04:27 > 0:04:31Ha-ha! Merry Christmas, everyone! Ha-ha-ha!
0:04:31 > 0:04:34LAUGHTER AND APPLAUSE
0:04:34 > 0:04:38- He is a rather large character, isn't he?- Yeah, yeah.
0:04:38 > 0:04:40So how are you doing with this? Tell us what you're doing.
0:04:40 > 0:04:43In here there's butter, there's dill, there's a bit of mace,
0:04:43 > 0:04:46there's a few shallots and there's some currants. Oh, and ginger.
0:04:46 > 0:04:49- That's the important thing. - Quite an interesting mix.
0:04:49 > 0:04:51Yeah, it's quite, like I said, it's deeply old-fashioned.
0:04:51 > 0:04:56This was knocking around probably when Fanny was a girl.
0:04:56 > 0:04:59- Miss Craddock, we're talking about, by the way.- Right. Sorry, yes.
0:04:59 > 0:05:02How Christmassy are you, Adil? Are you into it?
0:05:02 > 0:05:05I do, yeah. I love Christmas.
0:05:05 > 0:05:07If only the fact that it's down time
0:05:07 > 0:05:09and it's a good time to spend with my family
0:05:09 > 0:05:11and my mum and my aunts and my uncles.
0:05:11 > 0:05:13- Are there lots of you? - Yeah.
0:05:13 > 0:05:17We're from a Pakistani background, so there's about 3,500 of us.
0:05:17 > 0:05:19LAUGHTER
0:05:19 > 0:05:22- For just the Christmas breakfast! - That's just the immediate people around the table!
0:05:22 > 0:05:24There's a few more in the living room.
0:05:24 > 0:05:27And we have a marquee in the back garden.
0:05:27 > 0:05:30There's quite a lot of us but we get involved and it's just...
0:05:30 > 0:05:33Guess what, it's just like everyone else's Christmas dinner.
0:05:33 > 0:05:36But with lots of spices.
0:05:36 > 0:05:38Because there is that feeling in our house,
0:05:38 > 0:05:41the turkey is too bland so we try and spice it up.
0:05:41 > 0:05:43Do you do the cooking?
0:05:43 > 0:05:46- I do get involved, yeah. I do. It's...- I'm very surprised by that.
0:05:46 > 0:05:48I love it.
0:05:48 > 0:05:50I don't know, there's a kind of a creative thing in me
0:05:50 > 0:05:51that if I'm not writing,
0:05:51 > 0:05:54if I've got a moment when I'm not writing or I'm not performing,
0:05:54 > 0:05:55I feel like I need to go and do something
0:05:55 > 0:05:57so I'll then get involved in the kitchen.
0:05:57 > 0:05:59I wouldn't say I'm the best cook in the world, but I get involved.
0:05:59 > 0:06:01- That's good.- Yeah.
0:06:01 > 0:06:03I might get you to help with Matt's pastry!
0:06:03 > 0:06:06LAUGHTER DROWNS SPEECH
0:06:06 > 0:06:11- I'm better than that.- It's actually his job! It's actually his job! - Yeah.
0:06:11 > 0:06:13Nothing to see. Nothing to see here.
0:06:13 > 0:06:15- You just carry on. - So what do you do now?
0:06:15 > 0:06:18Are you just going to put the salmon in?
0:06:18 > 0:06:20I'm just going to tidy this up so it doesn't look...
0:06:20 > 0:06:21Looks less of a disaster. OK.
0:06:21 > 0:06:26- Is that just butter in there?- That's the butter, OK?- Dill, currants... - You've got your fruit...- The ginger.
0:06:26 > 0:06:30- Ginger and what have you. - And the salmon's going in. - OK. So then salmon.
0:06:30 > 0:06:33- Tell you what, let's trim that. - Are you a big fish eater?
0:06:33 > 0:06:35I do like this, yeah, I love it. I love sashimi as well.
0:06:35 > 0:06:39- So whenever I see salmon like that, oh!- You could just eat that like that.
0:06:39 > 0:06:41- I probably could actually. - I love sashimi.
0:06:41 > 0:06:44What about you guys? Do you sort of branch out a little bit?
0:06:44 > 0:06:45- You're doing goose.- Yeah.
0:06:45 > 0:06:47But I mean other than the traditional foods
0:06:47 > 0:06:51that we would normally be cooking at Christmas, what else do you go for?
0:06:51 > 0:06:53We have a big breakfast in the morning.
0:06:53 > 0:06:55Mine all love that as much as they like the dinner.
0:06:55 > 0:06:59So we have like full English breakfast, fruit platters,
0:06:59 > 0:07:03pancakes, muffins. Everyone turns up for ours for brunch.
0:07:03 > 0:07:06- Then we have dinner much later in the evening.- What's your address?
0:07:06 > 0:07:08LAUGHTER
0:07:08 > 0:07:10- Everyone's welcome.- When you say much later -
0:07:10 > 0:07:13my family always have a go at me because I take ages apparently.
0:07:13 > 0:07:16There's 24 of them. I'm cooking for them. I'm on my own.
0:07:16 > 0:07:18Sometimes it takes me a little while.
0:07:18 > 0:07:19They still complain.
0:07:19 > 0:07:21One year, we had Christmas lunch at midnight.
0:07:21 > 0:07:24- Oh, no, not that late.- What?
0:07:24 > 0:07:26Well actually it was... It was one minute to midnight.
0:07:26 > 0:07:31- I maintain it was still Christmas dinner.- Why did you eat at midnight?
0:07:31 > 0:07:34Because, you know... Because I did a really stupid thing.
0:07:34 > 0:07:38- Because I always make everything from scratch because I just can't... You know, it's Christmas day.- Yes.
0:07:38 > 0:07:40But there literally were about 24 people
0:07:40 > 0:07:43and I had a tiny kitchen and a very small oven.
0:07:43 > 0:07:44And nobody helping you?
0:07:44 > 0:07:48And nobody helping me. Just moaning and sort of hurling abuse from the sitting room.
0:07:48 > 0:07:51- It's all in the prep really though, isn't it?- It was all in the prep
0:07:51 > 0:07:55and I did learn that year. Thank you for that pearl of wisdom.
0:07:55 > 0:07:59I suppose you only do that to yourself once, like shoot yourself
0:07:59 > 0:08:02- in the foot. It was horrible. - Yeah, never again.- The food was delicious.
0:08:02 > 0:08:05- It was just very late. Is this going into the oven?- Nearly.
0:08:05 > 0:08:07- A little egg wash.- Nearly. Bit of an egg wash.
0:08:07 > 0:08:11Do you bother making things like puff pastry?
0:08:11 > 0:08:15- I do make puff pastry.- Wow. Are you a baker?
0:08:15 > 0:08:17I make cakes, not with pastry, but...
0:08:17 > 0:08:20Around Christmas I do this thing called a dark sticky ginger cake.
0:08:20 > 0:08:22- OTHERS:- Oh!
0:08:22 > 0:08:25- Black treacle...- That made my leg go and everything!
0:08:25 > 0:08:30- Dark sticky ginger cake.- I'll do it again. Dark sticky ginger cake.
0:08:30 > 0:08:34- Oh! Let me take a step closer. That sounds amazing.- It is nice.
0:08:34 > 0:08:38- We have it with a dollop of ice cream or something. It's lovely. - Have you got stout in it?
0:08:38 > 0:08:41- No, no, no.- Sorry.- It's a Pakistani dark sticky ginger cake.- Right, OK.
0:08:41 > 0:08:44- Non-stout.- It's got like Fanta in it or something.
0:08:44 > 0:08:46LAUGHTER
0:08:46 > 0:08:48Love ginger cake, though. Beautiful.
0:08:48 > 0:08:50- It's great.- Absolutely lovely. So that's going in the oven.
0:08:50 > 0:08:53I'm done. That's my little fish parcel in the oven.
0:08:53 > 0:08:56- Is your egg wash just egg or was it egg and milk?- No, it was just egg. Just egg.- Right.
0:08:56 > 0:08:59Right, so in the oven for about 20 minutes,
0:08:59 > 0:09:0225 minutes until it's kind of... Until it's cooked, basically.
0:09:02 > 0:09:05- Until it's cooked. - That's always good, I find.
0:09:05 > 0:09:08It's always the moment when it's done is when it's cooked, I find.
0:09:08 > 0:09:11Until it's time to take it out.
0:09:11 > 0:09:14- What's this, what's happening in the pan?- A very simple beurre blanc.
0:09:14 > 0:09:18- Shallots in here. Shallots. White wine vinegar.- Yeah.
0:09:18 > 0:09:21OK, bring that down... There's a slug of white wine.
0:09:21 > 0:09:24That's like a large glass, about 150ml. Something like that.
0:09:24 > 0:09:28Then you bring that down to about a couple of tablespoons and
0:09:28 > 0:09:30then slowly throw in your butter.
0:09:30 > 0:09:32I was going to ask if Matt always measures his wine
0:09:32 > 0:09:35in a Knickerbocker Glory kind of sundae glass.
0:09:35 > 0:09:37- Say that again. - In a Knickerbocker Glory glass.
0:09:37 > 0:09:38- I insist upon it.- Oh, really?
0:09:38 > 0:09:41It's his favourite glass. He uses this one.
0:09:41 > 0:09:43- Have you got a favourite glass? - Let's have a look, please,
0:09:43 > 0:09:46- at your beautiful salmon.- That's what it looks like.- Mm.- Right.
0:09:46 > 0:09:49- Wow.- Right. That's going on here.
0:09:49 > 0:09:51I'll tell you what. We'll put that on the side, shall we?
0:09:51 > 0:09:53This will be interesting.
0:09:55 > 0:10:00- Oh, yes. Look.- Oh!- Oh, no.- No.
0:10:00 > 0:10:01LAUGHTER
0:10:01 > 0:10:04Do you want the fish slice? One of these?
0:10:06 > 0:10:08THEY CHEER
0:10:10 > 0:10:12- Right.- Beautiful skills.
0:10:12 > 0:10:15The liquor has come down to about just over a tablespoon, I'd say.
0:10:15 > 0:10:18- Right.- So, then, in with the butter. - Just a little bit of butter(!)
0:10:18 > 0:10:19Well, like half at a time.
0:10:19 > 0:10:21LAUGHTER
0:10:21 > 0:10:23- It is a butter sauce.- Yeah.- Yeah. - Off the heat,
0:10:23 > 0:10:25- and then just add...- Oh, let's put a bit more butter, shall we?
0:10:25 > 0:10:27- LAUGHTER - There's a bit left, there.
0:10:27 > 0:10:29Open the fridge, see if there's any more...
0:10:29 > 0:10:30What's so great, once you've got that,
0:10:30 > 0:10:32you can add loads of stuff into that, can't you?
0:10:32 > 0:10:35- So, different flavours and things like that.- Exactly.
0:10:35 > 0:10:38- Orange or mustard, or...- So, you write, as well? I do write, yes.
0:10:38 > 0:10:39So, tell us about your book.
0:10:39 > 0:10:43Yes, it's called Citizen Khan's Guide To Britain. You know, so...
0:10:43 > 0:10:45- The world's going to pot at the moment...- It certainly is.
0:10:45 > 0:10:47..so, Mr Khan, self-appointed community leader,
0:10:47 > 0:10:50has got lots of advice on family, on immigration, on Christmas.
0:10:50 > 0:10:53- Do you talk through him? As if you talking...?- Yeah. Yeah, of course.
0:10:53 > 0:10:56It's written as him, yeah, yeah. I had lots of fun doing it.
0:10:56 > 0:10:58I just decided to have a lot of, lot of fun.
0:10:58 > 0:11:00And fans of the show... There's a bit more in there
0:11:00 > 0:11:02that you don't see on the show,
0:11:02 > 0:11:04like a bit of his early life and early pictures
0:11:04 > 0:11:06and what his life was like back in Pakistan,
0:11:06 > 0:11:08and his passport and his marriage certificate.
0:11:08 > 0:11:10- It's like a scrapbook, really. - Are you very fond...? You look...
0:11:10 > 0:11:12When you talk about him, you look really sort of happy.
0:11:12 > 0:11:15- Oh, I love him!- You do, don't you? - I absolutely love him, yeah. I do.
0:11:15 > 0:11:18- I'm sort of in love with him, I think, yeah. Absolutely.- Cool.
0:11:18 > 0:11:21- Right, so where are we now? - OK. We're there, we're there.
0:11:21 > 0:11:24- A little bit of mace.- Oh, a little bit of mace going in there. Nice.
0:11:24 > 0:11:27There's a little bit in the butter, little bit in the sauce, and that...
0:11:27 > 0:11:29Are you going to add any butter in there, or...?
0:11:29 > 0:11:30LAUGHTER
0:11:30 > 0:11:33- It looks a bit healthy, doesn't it? - Yeah, just put a little butter in, I think.
0:11:33 > 0:11:35OK, that's pretty much done.
0:11:35 > 0:11:38- Lovely.- It's all emulsified, so let's serve it up.
0:11:38 > 0:11:42On the side, not everyone wants a load of butter.
0:11:42 > 0:11:45- You know what I love about this show? All the crockery's really nice, isn't it?- Yeah, it is.
0:11:45 > 0:11:47- This is a very nice jug, isn't it? - Everything's really nice.
0:11:47 > 0:11:50In my kitchen, that would be in something plastic, or something.
0:11:50 > 0:11:52LAUGHTER It very nearly was, yeah.
0:11:52 > 0:11:54- Well, there you go.- So, what is that?
0:11:54 > 0:11:57- Salmon in pastry with beurre blanc. - Beautiful.- Wow.- Lovely.
0:12:00 > 0:12:03- Right.- Right, why don't you come over, guys, and have a wee look?
0:12:03 > 0:12:05- We will, we will.- Let's do it. - It does look beautiful.
0:12:05 > 0:12:10- It's very glossy, Matt.- Just a bit worried about fitting through here.
0:12:10 > 0:12:12- After the butter I may not! - Yeah, yeah.
0:12:12 > 0:12:15- The glaze on that. Look at that glaze!- Wow.
0:12:15 > 0:12:18- Ooh.- It's quite old-school, that, isn't it?- Yes.
0:12:18 > 0:12:22- I like kind of nice, old-school... - It's kind of comforting.- Yeah.
0:12:22 > 0:12:26- Do you just want to dive in? - Yeah.- Yes, please.
0:12:26 > 0:12:30- Some sauce?- You be Mum.- Shall I pour, shall I?- Be Mum, be Mum.
0:12:30 > 0:12:32- A bit like that.- That's what you want, isn't it?
0:12:32 > 0:12:35Kind of a nice bit of pastry, lashings of butter...
0:12:35 > 0:12:37- JO:- Just a few calories in there.
0:12:37 > 0:12:40- Go, go, go.- Sorry!
0:12:40 > 0:12:43- ANDI:- Come on, my dear, don't be shy.- Really nice.- Yeah. - That's amazing.
0:12:43 > 0:12:44- That's really good.- Spot on.- Yeah.
0:12:44 > 0:12:48- Mmm.- Oh, that's so good.- That mace. - It makes a difference, doesn't it?
0:12:48 > 0:12:51- Mace is really good. Adil, you like that?- I love it.
0:12:51 > 0:12:53Could have done with more butter, but, erm...
0:12:53 > 0:12:55LAUGHTER
0:12:55 > 0:12:57- Bit light.- Bit light on the butter. No, honestly, it's lovely.
0:12:57 > 0:13:00Now, for today's wine match, Jane...
0:13:00 > 0:13:02- Yes.- ..you have found something that's a bit of a luxury.- I have.
0:13:02 > 0:13:04- And something else that won't break the bank.- I have.
0:13:04 > 0:13:06- Exactly. I'll go and get them. - Exciting.- Lovely.
0:13:06 > 0:13:09Now, while Jane goes and gets the wine from our wine tree,
0:13:09 > 0:13:11it's Christmas quiz time.
0:13:11 > 0:13:13Now, TV chefs get so fascinated with food,
0:13:13 > 0:13:15it's sometimes hard to tell what they're on about.
0:13:15 > 0:13:17So, for a bit of fun, we want to see if you can guess
0:13:17 > 0:13:19what some of the nation's favourite chefs
0:13:19 > 0:13:22are talking about without actually seeing them in action.
0:13:22 > 0:13:24Today it's Nigella. Have a listen.
0:13:24 > 0:13:29I dredge them, and all the women of my mother's family dredge them,
0:13:29 > 0:13:31in semolina.
0:13:31 > 0:13:32Is it staff?
0:13:32 > 0:13:33LAUGHTER
0:13:36 > 0:13:39- JO:- Potatoes.- Potatoes. Oh, I bet your right.
0:13:39 > 0:13:42- Ahhh.- I bet you're right, it's potatoes.
0:13:42 > 0:13:44Right. Let's have a look.
0:13:44 > 0:13:47This is my recipe for the perfect roast potato.
0:13:47 > 0:13:49These have been parboiled,
0:13:49 > 0:13:51but instead of dredging them in flour,
0:13:51 > 0:13:53as is the usual practice,
0:13:53 > 0:13:55I dredge them,
0:13:55 > 0:13:58and all the women of my mother's family dredge them,
0:13:58 > 0:13:59in semolina.
0:13:59 > 0:14:01APPLAUSE
0:14:01 > 0:14:05- Very good.- Very good. You're right. Clever clogs. Clever clogs.
0:14:05 > 0:14:08Right. It's wine time, Jane. Over to you.
0:14:08 > 0:14:10So, at Christmas time,
0:14:10 > 0:14:13people might want to spend a little bit more, go up to maybe
0:14:13 > 0:14:15£15, £20 a bottle, and other people may want to
0:14:15 > 0:14:17stick to under the £10 a bottle.
0:14:17 > 0:14:19So, I've got two different wines,
0:14:19 > 0:14:22both brilliant with your salmon in pastry, Matt,
0:14:22 > 0:14:24but slightly different budgets. So...
0:14:24 > 0:14:27You're being really well behaved. Go ahead and try them.
0:14:27 > 0:14:29Adil, I know you're not drinking,
0:14:29 > 0:14:31- but we've got some mocktails coming up later.- Oh, great fun.
0:14:31 > 0:14:34- I'll test the tea. - Yeah, test the tea!
0:14:35 > 0:14:38So, this first one we've got is from the south of France,
0:14:38 > 0:14:40the grape used in it is called Viognier,
0:14:40 > 0:14:42which is quite a rich sort of wine,
0:14:42 > 0:14:44often known for having quite a peachy flavour,
0:14:44 > 0:14:48but there's lots of rich flavours in that pastry and salmon of yours,
0:14:48 > 0:14:50- so something quite robust. - That's perked me up.
0:14:50 > 0:14:52- It's quite nice, isn't it? - I like that.
0:14:52 > 0:14:53- You like it?- It is perky. Uplifting.
0:14:53 > 0:14:57- It's kind of rich but tangy and fresh at the same time.- Yeah.
0:14:57 > 0:14:59So, that's good. I'm just going to leave that there.
0:14:59 > 0:15:01OK, so the Santa hat one,
0:15:01 > 0:15:03if you have a go of that next.
0:15:03 > 0:15:07So, this is our Chardonnay, so I hope you're all fans
0:15:07 > 0:15:10of Chardonnay and not any of those ABCs, "Anything But Chardonnay".
0:15:10 > 0:15:12- I love a Chardonnay.- This is from the Mornington Peninsula,
0:15:12 > 0:15:16so a region in Victoria, in Australia,
0:15:16 > 0:15:19where they're really known for making fantastic Chardonnay
0:15:19 > 0:15:20and Pinot noir.
0:15:20 > 0:15:23Again, quite a rich style, but not too heavy,
0:15:23 > 0:15:26and like the totally modern version of Australian Chardonnay.
0:15:26 > 0:15:29Lots of people these days think Chardonnay from Australia
0:15:29 > 0:15:31is massive, buttery, oaky things, but this is super elegant.
0:15:31 > 0:15:34- It's nice, isn't it?- I love that. - Really good with salmon, I think.
0:15:34 > 0:15:36I love that. I really love that.
0:15:36 > 0:15:39So, do you have a preference? If you like them both, that's good.
0:15:39 > 0:15:40I like the Australian one.
0:15:40 > 0:15:42- You like the Australian one. - I like the Santa hat.
0:15:42 > 0:15:45- I like the Chardonnay.- I like the Chardonnay.- You like the Chardonnay?
0:15:45 > 0:15:48But do you think the Chardonnay is our luxury or less one,
0:15:48 > 0:15:51- because we've gone for a luxury price and a lesser price.- I think...
0:15:51 > 0:15:54- I'm a little bit torn. - ..the Santa hat is the luxury one.
0:15:54 > 0:15:57- You think Santa hat's luxury.- Jo?
0:15:57 > 0:15:59- Yeah, Santa hat.- I'd say not.- Yeah.
0:15:59 > 0:16:01- I think it's the cheaper one.- OK.
0:16:01 > 0:16:05Well, we'll find out very... I'm with you, Ben, I think it's the...
0:16:05 > 0:16:08- So, boys think Viognier, girls think Chardonnay.- Yeah.
0:16:08 > 0:16:10And the girls are right.
0:16:10 > 0:16:12THEY CHEER
0:16:12 > 0:16:15Not very competitive, though, so it doesn't matter.
0:16:15 > 0:16:18- BEN:- Well done, ladies.- Well done.
0:16:18 > 0:16:20Mornington Peninsula wines really are generally
0:16:20 > 0:16:22on the pricier end of the spectrum,
0:16:22 > 0:16:25but they are super-elegant, super-sophisticated wines.
0:16:25 > 0:16:27- So, really delicious.- Two really nice wines.
0:16:27 > 0:16:30So, that is about £18 from Marks & Spencer.
0:16:30 > 0:16:31Fantastic bargain.
0:16:31 > 0:16:34And from a winemaker who has won heaps of awards,
0:16:34 > 0:16:38tons of awards, a guy called Tom Carson, he's a great winemaker.
0:16:38 > 0:16:39And then the cheaper one, the Viognier
0:16:39 > 0:16:42is the Truly Irresistible one from the Co-op.
0:16:42 > 0:16:45- Viongier, from the south of France, and that is £6 a bottle.- Nice!
0:16:45 > 0:16:46So, a bit of a bargain, it's delicious.
0:16:46 > 0:16:49You guys thought it might be the more expensive one.
0:16:49 > 0:16:52- Great value for money. But both fantastic.- ANDI:- Both lovely.
0:16:52 > 0:16:54- BEN:- Both really good.- Glad you liked them.- We liked that.- Good.
0:16:54 > 0:16:56Nice one. Thanks very much for that, Jane.
0:16:56 > 0:16:58Now, coming up, Bake Off champion Jo Wheatley is baking
0:16:58 > 0:17:01a gift that every child would love to help make...
0:17:01 > 0:17:03probably. What is it?
0:17:03 > 0:17:06- I'm making my Rudolph-inspired mince pies.- Oh, look at them.
0:17:06 > 0:17:08Plus, Matt and I are having a bit of a friendly cook-off.
0:17:08 > 0:17:11Today, we're going head-to-head, both creating our own version
0:17:11 > 0:17:14of a potato dish, in our very festively titled
0:17:14 > 0:17:15"Yule Decide" competition.
0:17:15 > 0:17:17- ALL:- Ahh!
0:17:17 > 0:17:20Now, let's have our daily visit to the Hairy Bikers.
0:17:20 > 0:17:22And today, Dave is using goose fat, but not in a recipe.
0:17:22 > 0:17:24He's going swimming,
0:17:24 > 0:17:26while Si cooks him a warming risotto.
0:17:30 > 0:17:33Now, for the next line in the song, "Seven swans a-swimming",
0:17:33 > 0:17:36we've struck it lucky, and we'll be lapping it up later.
0:17:36 > 0:17:40But first, there's another festive tradition I want to take part in.
0:17:40 > 0:17:44And we've collected lots of goose fat just for the occasion.
0:17:48 > 0:17:52Wee-hee! Wo-ah-ho-ah-ho-ah-ho! I'm all pantoed up!
0:17:52 > 0:17:56- I love that, it's brilliant.- Right, what's next?- Seven swans a-swimming.
0:17:56 > 0:17:58We've got the swans, we've got the swimming! Do you fancy a swim?
0:17:58 > 0:18:00Absolutely not, no. What?
0:18:00 > 0:18:02You cover yourself in goose fat from head to foot.
0:18:02 > 0:18:04It's a great British Christmas tradition,
0:18:04 > 0:18:08everywhere from the Irish Sea to the Serpentine. Everybody's doing it.
0:18:08 > 0:18:10Layer of goose fat, go for a swim. Come on.
0:18:10 > 0:18:11- Absolutely not!- Come on.
0:18:11 > 0:18:14- No.- Just a dip. - No. I tell you what, though.
0:18:14 > 0:18:17I tell you - I will grease your bearings in a sort of goose-grease sort of way,
0:18:17 > 0:18:19and then when you go in I will stand on the side to make sure that
0:18:19 > 0:18:22you don't drown, cos it's health and safety, you see.
0:18:22 > 0:18:24Oh, I feel so safe(!)
0:18:24 > 0:18:27- Hurry up!- Oh, man, look, there's loads of folk. Keep me decent.
0:18:27 > 0:18:29- Give me these.- Oh, sorry.
0:18:29 > 0:18:31See, allegedly, it keeps you warm,
0:18:31 > 0:18:33and you just don't feel the chill at all.
0:18:33 > 0:18:34You're mad. You're mad!
0:18:37 > 0:18:39Now.
0:18:39 > 0:18:42So, no self-administration. Right.
0:18:42 > 0:18:44I don't know how else to do it, dude.
0:18:47 > 0:18:49God, that's cold.
0:18:49 > 0:18:52- Oh, give us it here.- Get it... Lift yourself up.
0:18:52 > 0:18:55- Oh, my god, it's like a self-basting turkey.- Call me Butterball.
0:18:55 > 0:18:57Turn round, turn round.
0:18:57 > 0:18:58Oh!
0:18:58 > 0:19:00The thing is, right, there's people say
0:19:00 > 0:19:02that you lose most of the heat out of your head.
0:19:02 > 0:19:04Well, this is not true.
0:19:04 > 0:19:08- You know where you lose most of heat, don't you?- No.- I'll show you.
0:19:08 > 0:19:12- Out your butt crack.- Ahhhh!
0:19:12 > 0:19:14- You'll be all right.- Owwww!
0:19:14 > 0:19:17- OK. Glasses.- Right.
0:19:17 > 0:19:19Go, dude, go. See if it works.
0:19:26 > 0:19:29It's lovely!
0:19:29 > 0:19:32# Born free
0:19:32 > 0:19:34# Free as the wind blows. #
0:19:34 > 0:19:37It's supposed to be swans a-swimming, dude. Elegant! Lovely!
0:19:37 > 0:19:39You know!
0:19:46 > 0:19:48Does it work?
0:19:48 > 0:19:49No.
0:19:51 > 0:19:53It takes your breath away.
0:19:53 > 0:19:55I'm not surprised.
0:19:55 > 0:19:57- Will you cook me something nice to warm me up?- I will.- Thank you.
0:19:57 > 0:20:01Don't worry, dude. It'll be ready for you when you come back.
0:20:05 > 0:20:06It doesn't work.
0:20:11 > 0:20:14Over Christmas, there's always lots of leftovers in our house,
0:20:14 > 0:20:17but if you're clever you can make something even more interesting
0:20:17 > 0:20:18and tasty than the original.
0:20:18 > 0:20:23And using leftovers is low-effort deliciousness.
0:20:23 > 0:20:26So, I'm going to prepare a leftover goose risotto.
0:20:26 > 0:20:28Ideal for Boxing Day lunch,
0:20:28 > 0:20:31or if, like Dave, you've just frozen your bits off
0:20:31 > 0:20:32by taking a festive swim.
0:20:34 > 0:20:36First, I'm sweating some onions in olive oil and adding
0:20:36 > 0:20:38a few cloves of chopped garlic.
0:20:43 > 0:20:47After sauteing a small bowl of arborio risotto rice,
0:20:47 > 0:20:49I'm adding hot vegetable stock,
0:20:49 > 0:20:50stirring all the time,
0:20:50 > 0:20:52until the liquid is absorbed.
0:20:52 > 0:20:55Phwoar! Phew!
0:20:55 > 0:20:57Oh, talk about going south for the winter.
0:20:57 > 0:20:59Everything's gone north.
0:20:59 > 0:21:01- That smells great.- Oh, hey, man, it's smashing.
0:21:01 > 0:21:06- Oh. Dude, mushers.- Yes.- Will you stick the mushers on for us?- Yes.
0:21:06 > 0:21:07'Whilst the mushrooms are cooking away,
0:21:07 > 0:21:10'I'm adding green peppercorns which have been soaked in brine.
0:21:10 > 0:21:14'Then, I'm going to keep adding the hot stock and stirring
0:21:14 > 0:21:15'until the rice is cooked.'
0:21:15 > 0:21:17How are you feeling?
0:21:17 > 0:21:20Are you still frozen to the bone? I thought you'd gone hypothermic.
0:21:20 > 0:21:22I'm feeling a bit kind of...clammy.
0:21:22 > 0:21:26- Ooh, yeah.- You know? Clammy.- Did you get the goose grease off?- As much...
0:21:26 > 0:21:29But I tell you what, I won't need to moisturise for a bit.
0:21:32 > 0:21:34- Yes.- Phwoar.
0:21:34 > 0:21:36It's lovely cos the green peppercorns have just gone
0:21:36 > 0:21:38through the rice, through the risotto.
0:21:38 > 0:21:40And the risotto - you don't want a bite to it,
0:21:40 > 0:21:43you don't want al dente, not in our opinion, anyway.
0:21:43 > 0:21:44- No.- Some people like it, we don't.
0:21:44 > 0:21:47But you want it to still have a structure,
0:21:47 > 0:21:50the rice grain to still have a structure. And when you bite through it, it's just soft.
0:21:50 > 0:21:53- It is al punto, isn't it?- It is. - Just at that point. Fabulous.
0:21:53 > 0:21:56Stir the mushrooms in.
0:21:56 > 0:22:01- Oh, yes.- Hee-hee-hee.- Right, mate, I'm ready.- Goose.- Goose.
0:22:01 > 0:22:03Now, what we're going to do, we'll put the goose in.
0:22:03 > 0:22:04And what we're doing is,
0:22:04 > 0:22:08we want to keep the integrity of the grain, so we're folding it in.
0:22:08 > 0:22:11We're not stirring it in, we're folding it. OK.
0:22:11 > 0:22:13Parmesan cheese. A good Parmesan.
0:22:13 > 0:22:17- Pecorino's good as well if you don't want it quite so sharp.- Yep.
0:22:17 > 0:22:20- I think it's about ready for some butter.- Lovely.
0:22:20 > 0:22:22To finally finish it off, some fresh herbs.
0:22:22 > 0:22:26Got some sage, some tarragon, some chives, some parsley.
0:22:26 > 0:22:29Basically, anything you've got in your window box.
0:22:29 > 0:22:32That's it, that's your risotto. It's done. It's finished.
0:22:32 > 0:22:35Just serve that with a really, really nice salad.
0:22:35 > 0:22:38# On the seventh day of Christmas
0:22:38 > 0:22:41# My true love sent to me
0:22:41 > 0:22:44# Seven swans a-swimming... #
0:22:44 > 0:22:46But, after such a gorgeous meal,
0:22:46 > 0:22:50it's time for us to conclude our search for seven swans a-swimming.
0:22:55 > 0:22:58Thanks, guys. Right, time to bring an international flavour
0:22:58 > 0:22:59to the Christmas Kitchen,
0:22:59 > 0:23:02and Ben Tish has a great Spanish recipe for your Christmas table.
0:23:02 > 0:23:05- Ben, what are you doing for us?- Hi, Matt. So, I'm going to be doing a...
0:23:05 > 0:23:08It's a slant on the classic Christmas goose dish,
0:23:08 > 0:23:10so we're going to be...
0:23:10 > 0:23:13Pan-fried goose breast, making it slightly quicker,
0:23:13 > 0:23:15- a bit simpler dish.- Yep. - Goose breast,
0:23:15 > 0:23:16got some beautiful cavolo nero,
0:23:16 > 0:23:19and then we're going to make a sauce with some figs, some cinnamon
0:23:19 > 0:23:22- some raisons, a little bit of sherry in there and some stock.- Nice.
0:23:22 > 0:23:24- And some potatoes cooked in the fat. - OK, great.
0:23:24 > 0:23:26- So, if you could blanche this for me.- Mh-hm.
0:23:26 > 0:23:29Just peel it down, take out any kind of hard stems in there,
0:23:29 > 0:23:31and we've got a pan of water on there.
0:23:31 > 0:23:33- If you could take that, that'd be great.- No problem.
0:23:33 > 0:23:36We've got this beautiful goose breast.
0:23:36 > 0:23:37Would you say this was a preferable way...?
0:23:37 > 0:23:38I mean, if people like goose?
0:23:38 > 0:23:42Well, it's just a bit more manageable, I think.
0:23:42 > 0:23:46- You know, a lot of people are... Goose can be a bit daunting.- Yeah.
0:23:46 > 0:23:49Cooking the whole thing and getting it properly brown and rendered,
0:23:49 > 0:23:52- I think breasts are just quicker and easier.- Yeah.
0:23:52 > 0:23:55- And it's a nice thing to do. - It's pretty sizable.
0:23:55 > 0:23:57It's a good one, I think. That'll probably feed...
0:23:57 > 0:24:00- I mean, that's probably one and a half, two people, maybe?- Yeah.
0:24:00 > 0:24:01- I don't know.- Yeah, I would say. - Garnish it.
0:24:01 > 0:24:04- But, anyway, I've scored the skin. - It's very rich.
0:24:04 > 0:24:06It's very rich indeed, and there will be plenty of garnish with it as well.
0:24:06 > 0:24:08But I've scored the skin and that's going to get
0:24:08 > 0:24:10a little season in there. There we go.
0:24:10 > 0:24:13- Do you want this cut up or just whole?- Erm...
0:24:13 > 0:24:14I think just very roughly.
0:24:14 > 0:24:16Keep it quite rustic.
0:24:16 > 0:24:19And then I'm going to pop that in my pan, and the idea is that we...
0:24:19 > 0:24:21No oil in there, just some seasoning,
0:24:21 > 0:24:23and we render the fat down of the breast,
0:24:23 > 0:24:25- same as if you were going to do a duck.- OK.
0:24:25 > 0:24:29And there's some beautiful fat to be had there, you know,
0:24:29 > 0:24:33for your roasting potatoes, which we're going to do as well.
0:24:33 > 0:24:37Ben, is this the kind of thing you'd cook in the restaurant or at home?
0:24:37 > 0:24:40We'd do this in the restaurant, but we'd also do this at home, I think.
0:24:40 > 0:24:42I think, goose breasts are readily available,
0:24:42 > 0:24:44and I just think it's, as I said to Matt,
0:24:44 > 0:24:48it's quite an easy thing to do, cos it's quite a simple recipe.
0:24:48 > 0:24:50And the breasts just make it easier and quicker.
0:24:50 > 0:24:52And you could use duck or whatever else as well.
0:24:52 > 0:24:55You could use duck as well, much easier.
0:24:55 > 0:24:57That's... Slightly smaller breast, but, yeah.
0:24:57 > 0:24:59I think goose is nice and seasonal.
0:24:59 > 0:25:02- I love goose.- So, just make a little sauce on the side.
0:25:02 > 0:25:05So, I've got some figs into a hot pan.
0:25:05 > 0:25:07- Mh-hm.- And now I've got some raisins as well,
0:25:07 > 0:25:10- so this is nice and seasonal.- Yep.
0:25:10 > 0:25:13And we want to get a little bit of caramelisation on there.
0:25:13 > 0:25:16- OK. Whole figs?- Whole figs. - Oh, right. OK.
0:25:16 > 0:25:17We're going to cut them later
0:25:17 > 0:25:19so they don't break down too much in the sauce.
0:25:19 > 0:25:22And then, also in there, as well...
0:25:22 > 0:25:25- Little bit of cinnamon.- Whoa!- Sorry.
0:25:25 > 0:25:27MATT COUGHS
0:25:27 > 0:25:29What was in there? Was that a dry pan?
0:25:29 > 0:25:31- No, I put a little bit of oil in there, as well.- OK.
0:25:31 > 0:25:34Can you just give that a little stir for me, please?
0:25:34 > 0:25:35Touch of sugar.
0:25:36 > 0:25:38There we go.
0:25:38 > 0:25:39- Pop that in there as well.- Right.
0:25:39 > 0:25:41Give that a little stir round,
0:25:41 > 0:25:44and then we're going to add a little splash of sherry into there as well.
0:25:44 > 0:25:46- Oh, yeah, I'm waiting for it. Go on.- Yeah.
0:25:46 > 0:25:48There we go.
0:25:48 > 0:25:50Getting all those kind of seasonal flavours in there.
0:25:50 > 0:25:52Got to be careful with Matt,
0:25:52 > 0:25:54- he might throw some butter in when you're not looking.- Yeah!
0:25:54 > 0:25:56- LAUGHTER - There's no butter here!
0:25:56 > 0:25:59So, you can see, already, all this fat come off the goose breast.
0:25:59 > 0:26:01So, I'm just going to drain that off,
0:26:01 > 0:26:04- and that is perfect for cooking your potatoes in.- Wow.
0:26:04 > 0:26:08So, these whole figs, do you want them to sort of squish down?
0:26:08 > 0:26:10Yeah, we're going to squish them down. They'll cook down.
0:26:10 > 0:26:13We're going to add some stock in there as well
0:26:13 > 0:26:16when the sherry's reduced. Is that nearly there?
0:26:16 > 0:26:18- ANDI:- What kind of sherry was it, Ben?
0:26:18 > 0:26:21- JO:- That's just what I was going to ask.- I think that was a Manzanilla.
0:26:21 > 0:26:23Manzanilla sherry, so, quite dry but not too dry.
0:26:23 > 0:26:26A nice dry one, but not... Yeah.
0:26:26 > 0:26:30So, we turn this goose breast over. Good caramelisation on there.
0:26:30 > 0:26:32Bit more of the fat out.
0:26:36 > 0:26:37And that's going to cook through.
0:26:37 > 0:26:39Goose, same as duck, I'd cook it nice and pink.
0:26:39 > 0:26:42You know, nice colour of rosiness to it.
0:26:42 > 0:26:44- Thank mate.- Put all the...? - Yeah, put all the...
0:26:44 > 0:26:45Pop that in there.
0:26:45 > 0:26:47- We're going to bring that to the boil...- Yeah.
0:26:47 > 0:26:50..and then we're going to cook it down, so sauce consistency,
0:26:50 > 0:26:51it'll probably take about 10, 15 minutes.
0:26:51 > 0:26:55We've got one that we've kind of been working earlier. That's great.
0:26:55 > 0:26:57Just drain that off. Fantastic.
0:26:57 > 0:26:58So, where did this come from?
0:26:58 > 0:27:02Is this a classic recipe, or is this one you kind of played around with?
0:27:02 > 0:27:05Yeah, it's one I've played around with. Kind of Spanish, it's got a...
0:27:05 > 0:27:08- I suppose a Moorish element to it as well.- With the spices?
0:27:08 > 0:27:11Yeah, with the spices and the figs and the raisins, which is,
0:27:11 > 0:27:13- again, something that I'm really interested in.- Nice.
0:27:13 > 0:27:15So, goose fat in there.
0:27:15 > 0:27:17We just soaked it in the potatoes, get a little bit of colour on there.
0:27:17 > 0:27:21- Mh-hm.- And then we'll take this off to rest.
0:27:21 > 0:27:23What's a typical Christmas day in our house?
0:27:23 > 0:27:25Christmas day usually starts,
0:27:25 > 0:27:27glass of champagne, and then we kind of...
0:27:27 > 0:27:29- The day just goes on from there, eating...- Yeah, yeah, yeah.
0:27:29 > 0:27:32- I do like sherry, so a lot of sherry gets drunk on Christmas day.- Really?
0:27:32 > 0:27:34- Yeah, really.- ANDI:- I love sherry. - In our house,
0:27:34 > 0:27:36for Christmas, cos we're a Muslim family, we don't drink,
0:27:36 > 0:27:39they drink Shloer. I mean, I'm sure there are other apple juices...
0:27:39 > 0:27:41- Available.- But, I kid you not, my mum and my aunt
0:27:41 > 0:27:42still get drunk on it.
0:27:42 > 0:27:43LAUGHTER
0:27:43 > 0:27:46- It's amazing.- Yeah. - It's a psychological thing.
0:27:46 > 0:27:49- Yeah, yeah, yeah.- Just excited.
0:27:49 > 0:27:50So, my...
0:27:50 > 0:27:53- I've cooked the goose breast, it's rested, it's nice and pink.- Yeah.
0:27:53 > 0:27:56And the juices from the goose all rested in this pan,
0:27:56 > 0:27:59- and we're just going to deglaze that with some of the sauce.- OK.
0:27:59 > 0:28:03We've got this nicely reduced sauce, now. Just pop that into there.
0:28:03 > 0:28:07- There we go.- Wow, look at that. - You see how rich that's gone.
0:28:07 > 0:28:10And you can smell the cinnamon in that. It's fantastic.
0:28:10 > 0:28:12I'm just going to bring that to the boil.
0:28:14 > 0:28:16Nice little bit of colour on these potatoes, now.
0:28:16 > 0:28:20Put the heat down on there. There we go.
0:28:20 > 0:28:22- Do you have to work over Christmas? - I don't, to be honest, mate, no.
0:28:22 > 0:28:26I mean, the restaurants are open, it's all operating,
0:28:26 > 0:28:28but it's kind of down time for me, so...
0:28:28 > 0:28:29I'm on the end of the phone, but, um...
0:28:29 > 0:28:30LAUGHTER
0:28:30 > 0:28:33OK, so...
0:28:33 > 0:28:35I think we're kind of ready to carve and plate, Matt,
0:28:35 > 0:28:37- to be honest with you.- All right.
0:28:37 > 0:28:38There you go, there's your cavolo.
0:28:38 > 0:28:41If you could just drain those potatoes off for me, if we've got
0:28:41 > 0:28:45a bit of kitchen towel, or just pop them on a plate, would be fantastic.
0:28:47 > 0:28:50And this skin's beautifully crisp,
0:28:50 > 0:28:52so that's because they've rendered the fat down.
0:28:52 > 0:28:54You know, it's nice to have a bit of fat,
0:28:54 > 0:28:57but there's too much on goose, that's why you render it down.
0:28:57 > 0:28:59And it's really nice and pink,
0:28:59 > 0:29:01which is beautiful.
0:29:01 > 0:29:02Just slice that through.
0:29:02 > 0:29:04- ADIL:- I love the crunchy sound it's making.- That sounds great.
0:29:04 > 0:29:07- ALL: Yeah.- Thanks, mate.
0:29:09 > 0:29:12- There we go.- What it is about the cooking from this region
0:29:12 > 0:29:14that you love so much, Ben?
0:29:14 > 0:29:18Well, this is... Kind of spans, you know, it's a bit of Spain,
0:29:18 > 0:29:20a bit of Italy in there.
0:29:20 > 0:29:23It's just what I've been cooking, concentrating on for 11 years,
0:29:23 > 0:29:26you know? 12 years. So, I just kind of cherry pick the best.
0:29:26 > 0:29:28But I just like the big, bold flavours.
0:29:28 > 0:29:31- Yeah.- And I like the simplicity of it, you know?
0:29:31 > 0:29:34I don't overcomplicate dishes,
0:29:34 > 0:29:37cos I don't really think it's necessary, to be honest.
0:29:37 > 0:29:39So, is this the season for goose at the moment, then, Ben?
0:29:39 > 0:29:42- Yeah, very much so.- Right, OK. - Yeah, yeah, very much so, yeah.
0:29:42 > 0:29:46- And how long does that season go on for? What sort of...?- Um.
0:29:46 > 0:29:47- JANE:- Until boxing day.
0:29:47 > 0:29:49LAUGHTER
0:29:49 > 0:29:51Till there's none left, basically, so, yeah.
0:29:51 > 0:29:53Could you make it with duck, then, Ben, if you didn't have goose?
0:29:53 > 0:29:57Yeah, absolutely, yeah. Duck would be, yeah, equally as good.
0:29:58 > 0:30:00I just think goose is kind of nice.
0:30:00 > 0:30:03And it's still considered a bit... a little bit unusual.
0:30:03 > 0:30:07- I've never had goose. This'll be my first time.- I've not, either.
0:30:07 > 0:30:09- There you go!- That looks delicious.
0:30:09 > 0:30:13OK, so, it's roasted goose breast with cavolo nero, goose-fat
0:30:13 > 0:30:17potatoes, figs, raisins and a rich kind of sherry sauce on there.
0:30:17 > 0:30:18- Beautiful.- Looks amazing.
0:30:24 > 0:30:28- Right, come on over, come on over. - Ben's Spanish Christmas!
0:30:28 > 0:30:32- This look so yummy! I like that the figs stay whole.- Yes.
0:30:32 > 0:30:35Just aesthetically, it looks really kind of appetising, doesn't it?
0:30:35 > 0:30:36Here we go.
0:30:36 > 0:30:40- Wintry-looking!- Wintry, a little scent of cinnamon in there.
0:30:40 > 0:30:43- Very excited.- Tuck in! - # Very excited! #
0:30:43 > 0:30:47- You notice I start singing again. - # And potato... #
0:30:47 > 0:30:48THEY LAUGH
0:30:48 > 0:30:51- Come on, you lot, hurry! - ALL TALK AT ONCE
0:30:53 > 0:30:58- Don't wait, though.- That is awesome. - My mouth is watering.
0:30:58 > 0:31:01- No, I love that. - THEY LAUGH
0:31:01 > 0:31:03- That texture, as well. - That's pretty quick, right?
0:31:03 > 0:31:07The fat is delicious, like, crunchy. It's rich.
0:31:07 > 0:31:09- Adil, how are you enjoying that? - I'm loving this.
0:31:09 > 0:31:12- Loving it.- It's so lovely. Jo, what do you think about that?
0:31:12 > 0:31:14I think it's amazing. Absolutely amazing.
0:31:14 > 0:31:18- Ben, what are you doing Christmas Day, mate?- ALL: Yeah!
0:31:18 > 0:31:20He's not cooking!
0:31:20 > 0:31:23And that's the first time Adil's ever had goose.
0:31:23 > 0:31:27- I'm loving it! It could be a new favourite for me, this.- Yum!
0:31:27 > 0:31:29- It's really flavoursome. - Right, delicious, that.
0:31:29 > 0:31:32Now, at this time of year, most of us have half a jar of mincemeat
0:31:32 > 0:31:33stashed in the cupboard somewhere,
0:31:33 > 0:31:36but here at Christmas Kitchen, we hate to see good food go to
0:31:36 > 0:31:40waste, and Nigel Slater has a great idea for using it up in a trifle.
0:31:46 > 0:31:50'This is my luxurious twist on the classic Christmas Day trifle.
0:31:50 > 0:31:53'The secret is a home-made sponge base.'
0:31:55 > 0:31:59The lovely thing is that if you make your own cake for a trifle...
0:32:01 > 0:32:03..you can flavour it with whatever you like.
0:32:04 > 0:32:06'The sponge doesn't have to be fancy.
0:32:06 > 0:32:11'I use a basic recipe that I then add something festive to at the end.
0:32:13 > 0:32:15'So, firstly, butter and caster
0:32:15 > 0:32:17'sugar are beaten until light and fluffy.
0:32:20 > 0:32:24'Then some eggs, followed by a mixture of plain flour and
0:32:24 > 0:32:29'ground almonds, all mixed together until soft and luscious.
0:32:30 > 0:32:34'Then I can start adding those extra festive flavours.'
0:32:35 > 0:32:37I've only got to stick my thumbnail into a clementine
0:32:37 > 0:32:40and suddenly it's this time of year again.
0:32:40 > 0:32:42'The juice can go in, as well.
0:32:42 > 0:32:45'Go easy, though - too much will make the cake mix wet.'
0:32:45 > 0:32:50I want this trifle to have the essence of Christmas about it,
0:32:50 > 0:32:52and clementine zest is not enough.
0:32:54 > 0:32:56I'm actually going to put a bit of mincemeat in it.
0:32:56 > 0:32:59It's sort of one of those bits in the fridge that's left over
0:32:59 > 0:33:02from the mince pies, and it's such a delicious ingredient.
0:33:02 > 0:33:07It always saddens me that it's used for such a short time each year.
0:33:07 > 0:33:11Those wonderful dried fruits and sugar and citrus that's in
0:33:11 > 0:33:15there, it fills the kitchen with the most amazing smell when it's baking.
0:33:17 > 0:33:22Then that goes in the oven at 180 for about 35 minutes.
0:33:30 > 0:33:34'While the cake's baking, I use the time to make the rest of
0:33:34 > 0:33:36'my Christmas trifle even more special.'
0:33:38 > 0:33:40I like my trifles to have layers.
0:33:42 > 0:33:44But I'm not keen on a layer of jelly.
0:33:47 > 0:33:48I did when I was about nine,
0:33:48 > 0:33:53but now I want a layer of something a little bit more interesting,
0:33:53 > 0:33:57and what I do is to make a home-made curd.
0:33:58 > 0:34:02I could buy it - there's some really good orange and lemon curds about,
0:34:02 > 0:34:04but I like making my own.
0:34:08 > 0:34:13'To turn my zest and juice into a delicious curd, I heat it gently
0:34:13 > 0:34:17'over a pan of simmering water along with some sugar and butter.
0:34:20 > 0:34:24'Once that's melted, some whisked eggs go in - slowly.'
0:34:28 > 0:34:30And I'm just going to keep an eye on this.
0:34:30 > 0:34:34It doesn't need constant stirring, but you don't want it to curdle.
0:34:39 > 0:34:44'While the curd thickens, I can get on with assembling my trifle.
0:34:44 > 0:34:48'The cooled mincemeat cake gets broken up for the base,
0:34:48 > 0:34:50'and I usually add a dash of alcohol.'
0:34:50 > 0:34:54I know in our family there was always almost
0:34:54 > 0:34:57a challenge to see how much booze you could get into a trifle.
0:34:57 > 0:35:01I just don't think it does any favours at all to stick in
0:35:01 > 0:35:03gallons of sherry or brandy.
0:35:03 > 0:35:07You just want a light flavour of alcohol.
0:35:09 > 0:35:11'I have to have custard.
0:35:11 > 0:35:15'But this bit I'm happy to cheat - with a good ready-made one.'
0:35:23 > 0:35:24So, I've taken this to the point
0:35:24 > 0:35:27where it's on the verge of thickening.
0:35:30 > 0:35:34Take this over to somewhere fairly cool...and then, as
0:35:34 > 0:35:36it starts to cool, it'll thicken,
0:35:36 > 0:35:38and it just needs the occasional stir.
0:35:39 > 0:35:41'Make sure the curd is fridge cold
0:35:41 > 0:35:44'before pouring over the cake and custard.
0:35:44 > 0:35:49'That gets a final chill just while I whip up some fresh cream.
0:35:55 > 0:35:58'Decorate your trifle however you fancy.
0:35:58 > 0:36:02'For me, it has to be colourful and fresh, so clementine zest,
0:36:02 > 0:36:07'pistachios and something that will surprise and intrigue.'
0:36:07 > 0:36:11It's just...rather fun to have something on there...
0:36:13 > 0:36:16..maybe that's a little bit different, that not everybody knows.
0:36:17 > 0:36:19So some Cape gooseberries.
0:36:29 > 0:36:33The kitchen is full of the most magical smells of baking,
0:36:33 > 0:36:37of mincemeat, of lemon curd and of clementines.
0:36:39 > 0:36:41No trifle, no celebration.
0:36:46 > 0:36:49Still to come, Jane's getting busy with the fizzy when she shows us
0:36:49 > 0:36:51how to make some sparkling cocktails.
0:36:51 > 0:36:54And Great British Bake Off winner Jo Wheatley's showing us how to make
0:36:54 > 0:36:56an edible gift, Rudolf mince pies.
0:36:56 > 0:36:58Who wouldn't want to receive those?
0:36:58 > 0:37:00And we'll be stepping into Christmas past with Delia,
0:37:00 > 0:37:04rediscovering her recipe ideas for canapes, using what she calls
0:37:04 > 0:37:07"exotic" ingredients - mozzarella and pesto, for example.
0:37:07 > 0:37:08How times have changed!
0:37:08 > 0:37:11Right, if you've ever been given a hamper at Christmas,
0:37:11 > 0:37:14there are probably quite a few items that you don't know what to do with.
0:37:14 > 0:37:17For every day, we're giving you some recipe suggestions for those
0:37:17 > 0:37:20foodie gifts to make sure you actually use them.
0:37:20 > 0:37:23So, Matt, here is a gift for you today.
0:37:25 > 0:37:27- What could it be?- I don't know. - THEY LAUGH
0:37:27 > 0:37:32- It's shortbread.- Ah!- Now, aside from sticking it in tea, which I'd do...
0:37:32 > 0:37:35- What, dunking it? - ..throughout January...
0:37:35 > 0:37:37I don't hold with dunking of biscuits,
0:37:37 > 0:37:39but that's another conversation.
0:37:39 > 0:37:43- I love to dunk!- It's all a bit gross, but anyway...
0:37:43 > 0:37:47OK, so, look, I'm going to take these biscuits and smash them up
0:37:47 > 0:37:50in the base of this gratin dish and I'm going to make
0:37:50 > 0:37:54a little baked kind of banana/amaretto affair.
0:37:54 > 0:37:55- ALL:- Ooh!
0:37:55 > 0:37:58- Yummy!- Go on, then! Go on, then!
0:37:58 > 0:38:00Do you want me to help in any way?
0:38:00 > 0:38:03No, you're all right, just keep chatting. Keep that lot happy.
0:38:03 > 0:38:05Just keep chatting to this lot!
0:38:05 > 0:38:08Matt, can you twist the rolling pin, like Richard Burr did?
0:38:08 > 0:38:10- He was really good with a rolling pin!- See?
0:38:10 > 0:38:13- It's not quite as good as him. - Yes, it is.
0:38:13 > 0:38:15LAUGHTER
0:38:15 > 0:38:17Yes, it is, cos he's not here.
0:38:17 > 0:38:21Oh! All right! He's attacking me with shortbread now!
0:38:21 > 0:38:26- Another novel way to use it!- That's a nice idea with the shortbread.
0:38:26 > 0:38:28You could put them in the bottom of a cheesecake.
0:38:28 > 0:38:31- Yeah! There's loads you can do with shortbread.- That would be nice.
0:38:31 > 0:38:35Mix it with some crunchier biscuits, though, as well.
0:38:35 > 0:38:39- Something oaty, maybe, or whatever. - Yeah.- Right, there you go.
0:38:39 > 0:38:41You do that and you put it in the bin.
0:38:41 > 0:38:44LAUGHTER
0:38:44 > 0:38:48So, you don't have to put any butter or anything in that?
0:38:48 > 0:38:53- It's not like a cheesecake...- No, no, no, it's all going to get baked.
0:38:53 > 0:38:56- It'll just do it to itself. Oh! - Exactly. Exactly.
0:38:56 > 0:39:00Right, so, a bit of sugar in there.
0:39:00 > 0:39:03Going to put a little bit of butter at the bottom.
0:39:03 > 0:39:06- What are these little things? - Those? Little amaretti biscuits.
0:39:06 > 0:39:09- Oh, little amarettis.- I'm going to crumble some of those in there.
0:39:09 > 0:39:12- Ooh, lovely!- Right? And... Ooh!
0:39:12 > 0:39:14LAUGHTER
0:39:14 > 0:39:17Ooh, how exotic!
0:39:18 > 0:39:20Next thing you know, Delia'll be using it!
0:39:21 > 0:39:23Where did you get those? Europe?
0:39:27 > 0:39:29Doesn't take much to impress this team.
0:39:31 > 0:39:35- Right, so, bananas all over. - This is very easy. I like it.
0:39:35 > 0:39:37- Yeah, it is. It's really easy. - I thought you were going to make
0:39:37 > 0:39:40a sort of mousse or something a little more... Y'know.
0:39:40 > 0:39:43Life's too short to make mousse! Oh, my God!
0:39:43 > 0:39:46I mean, there was a stage all the chefs went through, making
0:39:46 > 0:39:50mousses out of everything. You weren't one of those, were you, Ben?
0:39:50 > 0:39:52- No.- No.- Not me.- I can imagine. - What about foams?
0:39:52 > 0:39:55Never done that, either, to be honest.
0:39:55 > 0:39:57- No. Wouldn't know where to begin. - Yeah.
0:39:57 > 0:40:04- Keep it simple.- Right. OK.- I quite like... Sometimes fancy can be nice.
0:40:04 > 0:40:06But it depends what kind of fancy you mean.
0:40:06 > 0:40:08- Well, as long as it tastes good. - Smarty fancy's a bit annoying!
0:40:08 > 0:40:11Fancy can be quite nice sometimes.
0:40:11 > 0:40:13- OK, so more butter.- More butter!
0:40:13 > 0:40:17- More sugar.- He loves his butter! There's a pattern here.
0:40:17 > 0:40:18Butter!
0:40:18 > 0:40:20Your food heaven.
0:40:20 > 0:40:23More amaretti biscuits. OK.
0:40:23 > 0:40:28Now, finally, the best bit, a shedload of amaretto.
0:40:28 > 0:40:33- Oh, yes!- Nice.- So it's biscuits, butter...- And booze.
0:40:33 > 0:40:37- ..bananas and amaretto.- Biscuits, butter, bananas and booze!
0:40:37 > 0:40:41- There you go!- All the Bs!- It's a book title!- Alliterative dessert.
0:40:41 > 0:40:42OK, that'll do.
0:40:42 > 0:40:45Right, so, finish, a bit more sugar, and then chuck it in the oven.
0:40:45 > 0:40:48- And then you just bake it all up? - Yeah.- What are these?
0:40:48 > 0:40:50- Aren't they going on? - I've run out of room, to be honest.
0:40:50 > 0:40:53- They're going on at the end. - OK. Now.
0:40:53 > 0:40:56So... No, not now! When it comes out of the oven.
0:40:56 > 0:40:59Right, so there you go, into an oven, about 190, for, erm,
0:40:59 > 0:41:01about 20 minutes...
0:41:01 > 0:41:05till it goes nice and golden. I'll get this one out.
0:41:05 > 0:41:09So, all of today's studio recipes, including this one from Matt,
0:41:09 > 0:41:10are on the website. Go to:
0:41:13 > 0:41:16- Right. And then...- Oh, look at that!
0:41:16 > 0:41:17..20 minutes later...
0:41:17 > 0:41:19Ow, ow, ow.
0:41:19 > 0:41:21Do you think this is an inspired use of shortbread?
0:41:21 > 0:41:24- Is it something you would do?- Erm... Is my answer...?
0:41:24 > 0:41:28- Tell the truth! Tell the truth, Jo! - I think that's quite convincing.
0:41:28 > 0:41:30- Yeah! BEN:- That says it all.
0:41:32 > 0:41:34So, no, then?!
0:41:35 > 0:41:38- How very rude! BEN:- I think it's inspiring...
0:41:38 > 0:41:39Anyway, for those people at home,
0:41:39 > 0:41:43this is my baked banana and amaretto...gratin.
0:41:43 > 0:41:45Thing. Thingamyjiggy...
0:41:50 > 0:41:54- Right! OK.- The proof of the pudding is in the eating, right?
0:41:54 > 0:41:56It is indeed!
0:41:56 > 0:42:00I don't know why I'm saying pudding. It just feels like it is.
0:42:00 > 0:42:03I've not put it in front of you. You're not going to have any.
0:42:03 > 0:42:05Would you like to try some?
0:42:05 > 0:42:07- Yes, please.- Try it.
0:42:07 > 0:42:10ALL TALK AT ONCE
0:42:10 > 0:42:13It's got butter and it's got biscuits, it's got bananas.
0:42:13 > 0:42:16- I'm all for it. - And nuts, as well, hasn't it?
0:42:16 > 0:42:19- It's got inspired use of shortbread. - Blimey! It's quite chatty.- "Chatty"?
0:42:19 > 0:42:23- What does that mean?- It's going on and on, talking to me in my mouth.
0:42:23 > 0:42:25I'm not complaining!
0:42:25 > 0:42:26I like that. That's very good.
0:42:26 > 0:42:30Right, in just a moment, Jo Wheatley is going to have a great gift idea
0:42:30 > 0:42:33that could also save you money, home-made Rudolf mince pies.
0:42:33 > 0:42:37- But first, Adil, tell us your favourite memory of Christmas.- Ooh!
0:42:37 > 0:42:41Erm, God! So many! I mean, every Christmas is my favourite.
0:42:41 > 0:42:43I don't know, I remember a couple of years ago...
0:42:43 > 0:42:45Normally, they're sort of multigenerational,
0:42:45 > 0:42:47nephews and young cousins around, but there was
0:42:47 > 0:42:52one Christmas and it was just me and my elderly aunts and uncles.
0:42:52 > 0:42:55So I decided to take over, and I just sort of cooked for them all.
0:42:55 > 0:42:58And we normally don't do presents at Christmas, we just sort of have
0:42:58 > 0:43:02the dinner and stuff, but we did Secret Santa and it was just lovely,
0:43:02 > 0:43:03me and my elderly aunts and uncles.
0:43:03 > 0:43:05And, you know, they were all in sweaters.
0:43:05 > 0:43:08And it was the year I had Citizen Khan masks done, so they were
0:43:08 > 0:43:12all sat round with their Citizen Khan masks, talking to me.
0:43:12 > 0:43:17- Brilliant! Really creepy! - Yeah!- That's a little bit weird!
0:43:17 > 0:43:19Do you take them around with you wherever you go?
0:43:19 > 0:43:22If you come round to our house, you have to wear a Citizen Khan mask!
0:43:22 > 0:43:25That's kind of creepy AND egotistical!
0:43:25 > 0:43:28But there you go, there's a happy Christmas tale for you.
0:43:28 > 0:43:30- And here's some more tales.- But you have to pay for them, though!
0:43:30 > 0:43:33- Really?- Yeah. £2.99, Matt!
0:43:33 > 0:43:36Here's more Christmas tales from some of our favourite celebrities.
0:43:36 > 0:43:41My Christmas memory is of my dad making bubble and squeak on
0:43:41 > 0:43:44Boxing Day morning and having turkey sandwiches and all the leftovers.
0:43:44 > 0:43:49Oh, my Christmas memories are many, because I come from a very,
0:43:49 > 0:43:52very big family, and they all used to come to our house for Christmas
0:43:52 > 0:43:55dinner and then have a big party.
0:43:55 > 0:43:59And then we'd all go on New Year's to me cousin's house.
0:43:59 > 0:44:02So it's just having all your family around you, that's what it's for.
0:44:02 > 0:44:05Any happy memories of Christmas, Monkey?
0:44:05 > 0:44:08- Well, not when you use me to take something hot out of the oven.- Mm.
0:44:11 > 0:44:13Making home-made gifts is a trend that
0:44:13 > 0:44:17has really taken off this year, so we're giving you some baking
0:44:17 > 0:44:19inspiration to create home-made gourmet gifts of your own.
0:44:19 > 0:44:22And we've invited the stars of the Great British Bake Off to give us
0:44:22 > 0:44:26some ideas, and today we're joined by 2011's winner, Jo Wheatley.
0:44:26 > 0:44:30- Jo, tell us what you're doing. - I'm doing my Rudolf mince pies.
0:44:30 > 0:44:33They're just little mince pies with a Florentine topping and then
0:44:33 > 0:44:35a cherry on the top, to make them look Rudolfy.
0:44:35 > 0:44:38- Is this something you developed years ago?- It is.
0:44:38 > 0:44:40I really like things with different textures,
0:44:40 > 0:44:43so they're really soft, the pastry, and then nice mincemeat.
0:44:43 > 0:44:46They're very tasty as well because I've just been eating them.
0:44:46 > 0:44:49So my pastry, I literally use some flour,
0:44:49 > 0:44:53half fat to flour, and then a couple of yolks, some milk,
0:44:53 > 0:44:57put it all in the food processor, beat it up and then chill it.
0:44:57 > 0:44:58- Left with that.- Yep.- OK.
0:44:58 > 0:45:02Then, a really good tip is to use a couple of sheets of parchment,
0:45:02 > 0:45:03because if you don't use that,
0:45:03 > 0:45:07you need flour and then that sort of adds flour to the pastry...
0:45:07 > 0:45:10- Which changes the recipe.- Yep. Do you want to roll that out for me?
0:45:10 > 0:45:11- Yeah, if you like.- Perfect.- OK.
0:45:11 > 0:45:14While you're doing that, I'm going to make my Florentine...
0:45:14 > 0:45:16- ROLLING PIN BANGS - ..topping.
0:45:16 > 0:45:20- It's not a piece of meat! - I'm ridging the pastry.
0:45:20 > 0:45:22It's a technique.
0:45:22 > 0:45:24- More rolling pin skills.- Yeah.
0:45:26 > 0:45:30- It's a very loud technique you have there.- Do you not do this?
0:45:30 > 0:45:33Do you think pastry is largely about technique
0:45:33 > 0:45:34rather than sort of recipe?
0:45:34 > 0:45:36I think it is about technique.
0:45:36 > 0:45:39I think the food processor is the way to go, because, you know,
0:45:39 > 0:45:41the more you handle it, the tougher it becomes.
0:45:41 > 0:45:46So I've got the butter in there, some sugar and then some cream...
0:45:46 > 0:45:49and then we've just got some honey here as well.
0:45:49 > 0:45:54You have some quite interesting mince pie scenario going on.
0:45:54 > 0:45:55This is extraordinary to me.
0:45:55 > 0:45:59Did you not do the world's most expensive mince pie?
0:45:59 > 0:46:01We had a go at it. Whether it was, I don't know,
0:46:01 > 0:46:04but I had a go at it in a moment of madness. It was for charity.
0:46:04 > 0:46:08- How do you get something that small to be really expensive?- I know!
0:46:08 > 0:46:11Chuck a load of gold leaf over it, you know.
0:46:11 > 0:46:14There was some brandy in it and brandy served on the side.
0:46:14 > 0:46:17I can't remember what it was, but it was incredibly expensive brandy
0:46:17 > 0:46:19- and so that kind of hoicked the price up.- Yeah.
0:46:19 > 0:46:22And then you sell it to Kanye West. He's got silly money.
0:46:22 > 0:46:24It was like a several thousand pound scenario.
0:46:24 > 0:46:26Yeah, I think so, yeah, that's what they tot it up as.
0:46:26 > 0:46:28Who bought that? It was auctioned for charity.
0:46:28 > 0:46:32I don't know, it was anonymous. Yeah, it was good.
0:46:32 > 0:46:35Once we've got that, you can see that's all melted now,
0:46:35 > 0:46:37you want the sugar so it isn't granulated, you just want it
0:46:37 > 0:46:40to bubble and then we'll pop that to one side.
0:46:40 > 0:46:43Steady, Matt. Cool your jets.
0:46:43 > 0:46:44LAUGHTER
0:46:44 > 0:46:46Do you want some help there, Matt?
0:46:46 > 0:46:49That's how my mum rolls her chapatis, like that.
0:46:49 > 0:46:50Just like that, she is.
0:46:50 > 0:46:53- Do you need some help there? - No, it's a bit chilly, that's all.
0:46:53 > 0:46:55He looks like he needs help, doesn't he?
0:46:55 > 0:46:56You need to go to the gym more often.
0:46:56 > 0:47:01I'm trying to get it a little bit thinner. It feels quite thick.
0:47:01 > 0:47:04- You need a pound coin sort of thickness, I say.- Cor blimey! Yeah, all right.
0:47:04 > 0:47:07You do your job, I'll do mine.
0:47:07 > 0:47:10Well, I'm waiting for you to do your job, so I can do mine!
0:47:10 > 0:47:12LAUGHTER
0:47:12 > 0:47:15- You just can't get the staff these days.- OK.
0:47:15 > 0:47:18- Come on, let's just pretend it's thin.- I think we're there.
0:47:18 > 0:47:21Let's just pretend the commis chef's scared.
0:47:21 > 0:47:25I like these nice little, bite-size mince pies that you make actually.
0:47:25 > 0:47:27- The only thing is you sort of eat too many, don't you?- Yeah.
0:47:27 > 0:47:29Every time you walk past, you eat one.
0:47:29 > 0:47:34- There you go. Are you tired, Matt? - You all right there sitting down?
0:47:34 > 0:47:37Yeah, fine, thank you. With my friends.
0:47:37 > 0:47:39- So let's just do four.- Right.
0:47:39 > 0:47:42So let's just squish them out a little bit more.
0:47:42 > 0:47:43LAUGHTER
0:47:43 > 0:47:45Let's just do two.
0:47:49 > 0:47:54So then, make sure we push... the pastry in properly,
0:47:54 > 0:47:56into the corners.
0:47:56 > 0:47:59No bubbles. Perfect.
0:47:59 > 0:48:02You could add some orange zest as well, or some flavouring into
0:48:02 > 0:48:05- the pastry is always good.- I could, but I'd probably do it wrong.
0:48:05 > 0:48:07You probably would.
0:48:07 > 0:48:09- Take him longer to get it finished. - Do you know what?
0:48:09 > 0:48:13My grandson, Harley, he's six and he can do this with me.
0:48:13 > 0:48:15Can he? Yeah. He can't drive a car, though, can he?
0:48:15 > 0:48:18LAUGHTER
0:48:18 > 0:48:21- No.- Can he do that? I can.
0:48:21 > 0:48:24- So, there we go. We're good. - Is that enough?- Yeah, we're good.
0:48:24 > 0:48:27So just a teaspoon of mincemeat into each one.
0:48:27 > 0:48:30Try and make sure it stays in the middle, so that it doesn't
0:48:30 > 0:48:33- go over the edge and stick to the pan there.- OK.
0:48:33 > 0:48:36So would you make your mincemeat quite a long time in advance?
0:48:36 > 0:48:40Yep, I make my mincemeat sort of just before Stir Up Sunday
0:48:40 > 0:48:42- and let it mature. - Stir Up Sunday? When's that?
0:48:42 > 0:48:45You know, when you stir up your Christmas pudding mixture.
0:48:45 > 0:48:50- Do you not do that in your house?! - Stir Up Sunday?
0:48:50 > 0:48:53ALL SPEAK AT ONCE
0:48:53 > 0:48:55Christmas Day, Boxing Day, Stir Up Sunday!
0:48:55 > 0:49:00It's in November. Five weeks before, come on!
0:49:00 > 0:49:05- I'm with you, Jo, I'm with you. - OK, I'm going to guess, September.
0:49:05 > 0:49:08No, it's November, it's five weeks before Christmas.
0:49:08 > 0:49:11- Thank you. Thank you. - Oh, no, we do ours in March.
0:49:11 > 0:49:13LAUGHTER
0:49:13 > 0:49:17So you lay it down a month or so before that and then you stir up
0:49:17 > 0:49:19- your Christmas cake mix?- Yes.
0:49:19 > 0:49:22No, Christmas pudding, but I make my mincemeat the same day.
0:49:22 > 0:49:28- Maybe it's a Bake Off terminology. - It's a real thing, google it!
0:49:28 > 0:49:30- Right.- So we've just got our Florentine topping.
0:49:30 > 0:49:33OK. So what was in that, there? That was just...
0:49:33 > 0:49:36That's flaked almonds, some butter, some cream, some honey
0:49:36 > 0:49:40- and some sugar and then they're going into the oven to bake.- OK.
0:49:40 > 0:49:44Once you pop those in... We've got some in here, I think.
0:49:44 > 0:49:47OK, so how long do they get...?
0:49:47 > 0:49:52About 12 to 14 minutes and then they go lovely and golden.
0:49:52 > 0:49:57- Right.- Oh!- You don't want to touch this with your fingers, because it's
0:49:57 > 0:50:00- really burny. - Because it's like napalm.- Yes.
0:50:00 > 0:50:04Oh, look, hot mince pies. Oh, my God.
0:50:04 > 0:50:07- So, here we have our cherries. - Do you like a glace cherry?
0:50:07 > 0:50:10Hm, I like the look of them, but then I sort of flick them off.
0:50:10 > 0:50:12- Do you?- Yeah.
0:50:12 > 0:50:13You're really selling them(!)
0:50:13 > 0:50:17LAUGHTER A key ingredient in your mince pie.
0:50:17 > 0:50:21They look like a little Rudolph nose, don't they?
0:50:21 > 0:50:25- Andi loves a glace cherry.- No, no, no, they're the work of the devil.
0:50:25 > 0:50:30- No, no, no.- They're just weird. The texture, it's just too weird.
0:50:30 > 0:50:34- I can't...- I love them. - I like them cooked in something.
0:50:34 > 0:50:37- They're nice cooked in.- In a Victoria sponge, a classic cake.
0:50:37 > 0:50:40What is glace cherries doing in a Victoria sponge?
0:50:40 > 0:50:43- With icing... I don't know, it's just a classic. - Do you ever use green ones?
0:50:43 > 0:50:47No, not green. They look like bogies.
0:50:48 > 0:50:50That would be really weird!
0:50:51 > 0:50:53Just mix it up a bit. JO LAUGHS
0:50:53 > 0:50:54Brilliant laugh.
0:50:54 > 0:50:58So we need to get these out of the pan, because that caramel is
0:50:58 > 0:51:01- going to stick like glue if we don't get them out.- OK. Let me have a go.
0:51:01 > 0:51:06- Do we have a little... Do we have anything to put them on?- Er...
0:51:06 > 0:51:08Here. Yeah, I'll get a plate.
0:51:13 > 0:51:15- There you go.- Thank you.
0:51:15 > 0:51:18- Oops!- Let's not use that one.
0:51:18 > 0:51:20THEY LAUGH
0:51:22 > 0:51:23You all right there, Jo?
0:51:23 > 0:51:25Someone's been on the sherry.
0:51:25 > 0:51:27LAUGHTER
0:51:27 > 0:51:29- It's that wine.- Amaretto.
0:51:29 > 0:51:33- It's that banana pudding. - It probably was.
0:51:33 > 0:51:36What do you do Christmas Day, then? Do you do all the cooking?
0:51:36 > 0:51:41I basically cook, clean and clear up wrapping paper and then fall down
0:51:41 > 0:51:44- exhausted at the end of the night. - Sounds glamorous.
0:51:44 > 0:51:48- Really glamorous.- Yeah, the old-fashioned way.- That's the one.
0:51:48 > 0:51:501950s housewife.
0:51:52 > 0:51:55- Yeah.- This looks yum.- Right.
0:51:56 > 0:51:58A bit soft.
0:51:58 > 0:52:02There we go. Right. OK. You get the idea. Right. OK.
0:52:02 > 0:52:07And then you pop them into your tins with some little, nice tissue paper.
0:52:07 > 0:52:10Yeah. So for those people who haven't been paying attention,
0:52:10 > 0:52:11remind us what these are.
0:52:11 > 0:52:15- These are my Rudolf-inspired Christmas pies.- Beautiful.
0:52:23 > 0:52:25Right, come on. Let's go.
0:52:26 > 0:52:29- Yum!- Take a seat.- Dig in. - There you go.
0:52:29 > 0:52:30Hot ones on top. I'll have that.
0:52:30 > 0:52:32Smell the hot...
0:52:33 > 0:52:37- Can't beat a hot mince pie. - Definitely not.
0:52:37 > 0:52:41- Right, I'm going to get rid of it. - Oh, cherry down.- They're quite hot.
0:52:41 > 0:52:43They're really hot.
0:52:44 > 0:52:47- Delicious and really hot.- Good. - The pastry's gorgeous.
0:52:47 > 0:52:50- Have you knocked the cherry off? - Yes.- Did you flip it?
0:52:50 > 0:52:55- We should've had a competition. - I hurled mine right across the room.
0:52:55 > 0:52:59You won. That's good. Give him a high-five.
0:52:59 > 0:53:04- Do you like those, Adil? Really good.- Very good.- Good.
0:53:04 > 0:53:05Raging success. Right.
0:53:05 > 0:53:09Jo, can you give us your top sort of baking tip for Christmas?
0:53:09 > 0:53:12What is your top tip for Christmas? How do you survive Christmas?
0:53:12 > 0:53:13I have a plan always.
0:53:13 > 0:53:16A written plan and I tick it off, that's my top tip.
0:53:16 > 0:53:19Really? So you're quite methodical about everything.
0:53:19 > 0:53:22I have a time plan. Before Christmas, I have lists for everything
0:53:22 > 0:53:25and I'll make all pastry and stuff, and everything's in the freezer.
0:53:25 > 0:53:28So on the big day, when you start drinking and it all starts sort of
0:53:28 > 0:53:32- falling apart, how do you cope with that one?- I don't really drink.
0:53:32 > 0:53:36- Don't you?- No.- There's your top tip. Thanks, Jo!
0:53:36 > 0:53:38Now, one good tip deserves another and here's some more of my
0:53:38 > 0:53:40chef friends with theirs.
0:53:40 > 0:53:43Everyone likes to make stuffing for Christmas, I'm no different.
0:53:43 > 0:53:47I love making, not Cranberries, but with clementines, some clementines,
0:53:47 > 0:53:50some chestnuts, some shallots, some sage,
0:53:50 > 0:53:53make a wonderful stuffing with that, it goes very well with your turkey.
0:53:53 > 0:53:55Nice and floral, nice and flavoursome,
0:53:55 > 0:53:57and a little bit different also.
0:53:57 > 0:54:00Parboil some of the vegetables first beforehand and then lots
0:54:00 > 0:54:01of Chinese trimmings,
0:54:01 > 0:54:03you know, full of umami flavour.
0:54:03 > 0:54:07So think, you know, black bean sauce in some kale stir-fry,
0:54:07 > 0:54:10or smoky bacon lardons with some
0:54:10 > 0:54:12Brussels sprouts, splash of soy,
0:54:12 > 0:54:16a little bit of black rice vinegar just to get a bit of tang.
0:54:16 > 0:54:18Christmas is a big deal in my house,
0:54:18 > 0:54:21my wife is Swedish and there is a huge tradition of making
0:54:21 > 0:54:23gingerbread, so around this time of year,
0:54:23 > 0:54:27we make big vats of dough which can be frozen for any impromptu
0:54:27 > 0:54:29gingerbread-making parties.
0:54:29 > 0:54:32No party is complete without a bit of fizz,
0:54:32 > 0:54:35so our wine expert Jane has come up with three delicious
0:54:35 > 0:54:37fizz-based cocktails perfect for seeing in the New Year.
0:54:37 > 0:54:40- What have you got?- I have... - This is much more like it.
0:54:40 > 0:54:45- We are quite excited today. - I think this is my favourite. - Chocolate and beer?
0:54:45 > 0:54:48- Are you dissing my previous cocktails?- He is.- Right.
0:54:48 > 0:54:52So this is going crazy in this country at the moment.
0:54:52 > 0:54:53We're drinking so much of it,
0:54:53 > 0:54:56it's so popular and it's also a fantastic base for cocktails.
0:54:56 > 0:54:59So the first one I'm going to do is a buck's fizz, but with
0:54:59 > 0:55:00a bit of a kick,
0:55:00 > 0:55:03because it has a little shot of vodka in the orange juice.
0:55:03 > 0:55:05- Is that orange juice?- Yeah. - There's juice in it.
0:55:05 > 0:55:08There's juice in it, one of your five a day,
0:55:08 > 0:55:10so I'm topping up with champagne.
0:55:10 > 0:55:12It may seem a bit decadent to go for champagne, but, you know,
0:55:12 > 0:55:14it's Christmas and these days,
0:55:14 > 0:55:17supermarket own-label champagnes, amazing value for money.
0:55:17 > 0:55:21- Are they good?- Some are better than others is the politician's answer.
0:55:21 > 0:55:25- And who's got that? Jo.- That's very delicious. Do you like that?
0:55:25 > 0:55:29- I love it. Nice little kick to that.- What have we got next?
0:55:29 > 0:55:33The next one here is pre-made, it's the mocktail. Adil, you've got that.
0:55:33 > 0:55:36That's just pomegranate syrup, which you can make yourself. Just buy
0:55:36 > 0:55:39pomegranate, sugar, water, on the hob and then just top it up with
0:55:39 > 0:55:43some lemonade and then maybe a little fancy garnish and that's it.
0:55:43 > 0:55:46- Not going to try that?- Oh, yeah, I will try it.- That's good of you.
0:55:46 > 0:55:49I love the garnish, it's so beautiful.
0:55:49 > 0:55:52- So pomegranate syrup and lemonade. - I like it.
0:55:52 > 0:55:54- Job's a good 'un. - That's rather nice.
0:55:54 > 0:55:58- You like it?- You can have a good Muslim Christmas with this.
0:55:58 > 0:56:00No hangover in the morning.
0:56:00 > 0:56:02The best thing about it is we're the first ones at the
0:56:02 > 0:56:05- Boxing Day sale, you see?- Ah!
0:56:05 > 0:56:10With this final one, this is a pommini, so, like, a pomegranate version of
0:56:10 > 0:56:12a Bellini, because pomegranates are in season.
0:56:12 > 0:56:15So first of all, I'm just going to fancy up the glass a little bit
0:56:15 > 0:56:16because, Matt, this is for you.
0:56:16 > 0:56:20So this is just a little bit of syrup,
0:56:20 > 0:56:23pomegranate syrup, just a little bit of that on the rim and then dip it
0:56:23 > 0:56:26in sugar which has been dyed with just normal food colouring.
0:56:26 > 0:56:28Just to make it a bit Christmassy, you know.
0:56:28 > 0:56:33- Get those E numbers in.- There's not enough of those at Christmas, right?
0:56:33 > 0:56:35I probably should put the pomegranates at the bottom,
0:56:35 > 0:56:39but I'm going to do the syrup first, throw in a few of the fruit,
0:56:39 > 0:56:42- more fruits, second of your five a day.- It's good for you.
0:56:42 > 0:56:44I like the look of this.
0:56:44 > 0:56:46And then top it up with Prosecco, because that's classic sort of
0:56:46 > 0:56:49Bellini style. Normally I'd tip the glass.
0:56:49 > 0:56:52You are the person to ask. You know people always say it's better to have a good,
0:56:52 > 0:56:55more expensive Prosecco than a very cheap champagne, is this true?
0:56:55 > 0:56:57Again, it depends on what you prefer.
0:56:57 > 0:57:00They're very different flavours, so Prosecco naturally is a little bit
0:57:00 > 0:57:03sweeter and you have a more sort of floral and fancy,
0:57:03 > 0:57:06whereas with champagne, it's sort of richer and toastier, so really
0:57:06 > 0:57:08it just depends on what your personal preference is taste-wise.
0:57:08 > 0:57:11- And how much you can afford.- And how much you can afford, absolutely.
0:57:11 > 0:57:12I like the look of this.
0:57:12 > 0:57:15Top that up with a bit of champagne and it looks quite Christmassy.
0:57:15 > 0:57:17- Really cool that, nice.- Cheers.
0:57:17 > 0:57:19Cheers, everybody. Cheers.
0:57:19 > 0:57:20Is Jo trying this one again?
0:57:25 > 0:57:28- I really like the drink, not so keen on the...- Garnish.
0:57:28 > 0:57:33- Again it's the garnish that lets me down.- It's stuck to my lip gloss!
0:57:33 > 0:57:36- You like the taste of that?- Thumbs up for that, yeah, it's gorgeous.
0:57:36 > 0:57:37Really yummy.
0:57:37 > 0:57:41Every day, we are bringing you a treat from the BBC TV archives
0:57:41 > 0:57:42of Christmas past.
0:57:42 > 0:57:45Now, Delia had some great canape ideas in her day and look out
0:57:45 > 0:57:47for the brilliant revolving table -
0:57:47 > 0:57:50saves her having to walk round that kitchen. It's a good prop.
0:57:54 > 0:57:57Well, Christmas time is party time and today, I want to show you
0:57:57 > 0:58:00some little nibbles that you can serve either at drinks parties,
0:58:00 > 0:58:03or with the aperitif before a dinner party.
0:58:03 > 0:58:07The first little idea I have for you are these little mini scones.
0:58:07 > 0:58:11They're made with cheese and chopped olives and you serve them
0:58:11 > 0:58:14warm from the oven, just split a little bit and you put some
0:58:14 > 0:58:18soft garlic and herb cheese in the middle, which is quite delicious.
0:58:18 > 0:58:22Now I want to show you another recipe and these are called
0:58:22 > 0:58:27cheese and tomato kebabs, and the cheese I'm using is this one here,
0:58:27 > 0:58:29which is a mozzarella cheese.
0:58:29 > 0:58:32Now, mozzarella cheese comes in little plastic packs,
0:58:32 > 0:58:35it's very moist and I want you to be careful when you buy
0:58:35 > 0:58:38mozzarella cheese for this recipe, not to buy the hard cheese.
0:58:38 > 0:58:40You want the soft one.
0:58:40 > 0:58:43This is the best one, and how you make them is you start off
0:58:43 > 0:58:46with these little cherry tomatoes.
0:58:46 > 0:58:47You slice them in half,
0:58:47 > 0:58:51scoop out all the seeds and then turn them upside down to drain
0:58:51 > 0:58:53on some absorbent kitchen paper.
0:58:53 > 0:58:58And then the next ingredient is this here, which is pesto sauce.
0:58:58 > 0:59:01And pesto sauce is absolutely wonderful,
0:59:01 > 0:59:02you can serve it on pasta.
0:59:02 > 0:59:06It's made with chopped basil leaves and pine nuts and olive oil
0:59:06 > 0:59:10and it has the most wonderful concentrated flavour.
0:59:10 > 0:59:13So what I'm going to do is put a little bit of the pesto
0:59:13 > 0:59:16inside one of the tomato halves, like that.
0:59:17 > 0:59:19And then I'm going to take a cocktail stick
0:59:19 > 0:59:21and just thread it on...
0:59:21 > 0:59:25And here I've got the mozzarella cut in little cubes,
0:59:25 > 0:59:28about the same size as the tomatoes.
0:59:28 > 0:59:29Put that on next.
0:59:29 > 0:59:31Press it quite firmly down.
0:59:31 > 0:59:36Then fill the other tomato half with a little bit of pesto...
0:59:39 > 0:59:43..and thread that on the other end of the cocktail stick, like that.
0:59:43 > 0:59:46And then squeeze it a little bit and you've got
0:59:46 > 0:59:50a lovely little bite-sized canape to eat there.
0:59:50 > 0:59:53And the next little party bite I want to show you is something
0:59:53 > 0:59:57I had on holiday in Italy recently, and these are called bruschettas.
0:59:57 > 1:00:01What they are, in fact, is little slices from a French loaf,
1:00:01 > 1:00:04quite a small, narrow French loaf, if possible.
1:00:04 > 1:00:08And they're baked on a baking sheet that's been generously oiled
1:00:08 > 1:00:11with olive oil, and you rub a crushed clove of garlic,
1:00:11 > 1:00:12that gives extra flavour.
1:00:12 > 1:00:16And you place the slices of bread on the baking sheet...
1:00:16 > 1:00:17one way up, like this.
1:00:19 > 1:00:22And then, when you've got them all spread on the baking tray,
1:00:22 > 1:00:25you then turn them over so that each one has got
1:00:25 > 1:00:27a little coating of oil and garlic.
1:00:27 > 1:00:32And then you bake them in a medium oven for about ten minutes.
1:00:32 > 1:00:33And they'll look like this -
1:00:33 > 1:00:36nice little crisp croutons of bread, or bruschettas.
1:00:36 > 1:00:40And then I'm going to use pesto sauce again on this one.
1:00:41 > 1:00:44It is an Italian sauce, pesto sauce.
1:00:44 > 1:00:49Put a little bit of pesto sauce on, spread it out all over,
1:00:49 > 1:00:52like that, and then the next ingredient is this, which is a mild,
1:00:52 > 1:00:56soft goat's cheese, which you buy in little tubs from the supermarket.
1:00:56 > 1:01:02Spread that on next, on top of the...
1:01:02 > 1:01:04the pesto, and then the final ingredient -
1:01:04 > 1:01:07I'll just put it on the plate -
1:01:07 > 1:01:11is some finely chopped tomato that's had the skins
1:01:11 > 1:01:13taken off and the seeds pulled out,
1:01:13 > 1:01:15and you just chop it finely like that
1:01:15 > 1:01:20and sprinkle that on top, and then finally just add some freshly
1:01:20 > 1:01:24milled pepper and some coarse crushed salt.
1:01:24 > 1:01:26And now we move on.
1:01:26 > 1:01:29The next one I want to show you is very, very easy indeed.
1:01:29 > 1:01:33This is made with something that you can buy, again, in the supermarket.
1:01:33 > 1:01:35It's called gravlax.
1:01:35 > 1:01:39And what it is is marinated salmon, and it's marinated with a dill
1:01:39 > 1:01:42flavouring, you can see the green dill around the edges there.
1:01:42 > 1:01:45And usually when you buy it in packets like this,
1:01:45 > 1:01:47it comes with its own little sachet of sauce.
1:01:47 > 1:01:50Now what I've done, for my next canapes,
1:01:50 > 1:01:54is I've chopped that and put the sauce in with it,
1:01:54 > 1:01:57so that it's been soaking in the sauce for quite a while now.
1:01:57 > 1:02:01Now the bases of these canapes are very simple to make.
1:02:01 > 1:02:04First of all you need a little mini baking tray like this
1:02:04 > 1:02:09with 12 little indentations on it, and what you use is thinly sliced
1:02:09 > 1:02:14bread which you've rolled with a rolling pin to get it even thinner.
1:02:14 > 1:02:16And then you just put a little bit of oil on the bread
1:02:16 > 1:02:18and on each side.
1:02:18 > 1:02:22Tuck it into the little baking tray, like that,
1:02:22 > 1:02:25and then you bake those for about 15 minutes in the oven,
1:02:25 > 1:02:28until they get nice and crisp and brown.
1:02:28 > 1:02:31And the bread I've used is a rye-flavoured bread which
1:02:31 > 1:02:33goes very well with the gravlax.
1:02:33 > 1:02:38Now a spoonful of that will go in... like that.
1:02:38 > 1:02:40And then it needs, I think, a little topping.
1:02:40 > 1:02:45And what I'm using is this herb and onion dip, again, from the
1:02:45 > 1:02:49supermarket, and you could call this one "how to cheat at canapes".
1:02:49 > 1:02:52A little bit of that on the top, not too much.
1:02:52 > 1:02:54If you can get hold of a sprig of fresh dill,
1:02:54 > 1:02:57that would look really marvellous, but I haven't got any of that,
1:02:57 > 1:03:00so I'm just going to put a little sprig of parsley on that one.
1:03:05 > 1:03:08Wow, well, they looked so good, we thought we should try them.
1:03:08 > 1:03:10Well, you thought you should try them.
1:03:10 > 1:03:12I remember the '90s being much more colourful than that.
1:03:12 > 1:03:14I remember them being bigger than this.
1:03:16 > 1:03:17Still nice.
1:03:17 > 1:03:20- No?- No.
1:03:20 > 1:03:22LAUGHTER
1:03:22 > 1:03:24Anyway, do you know who else might like to try these?
1:03:24 > 1:03:27The Hairy Bakers - Sy and Dave, here you go, guys, try these.
1:03:32 > 1:03:33It's really good.
1:03:33 > 1:03:37- MUFFLED: - It's not very good for conversation.
1:03:37 > 1:03:40But other than that, it's brilliant!
1:03:40 > 1:03:43Right, time for Andi and I to get competitive, and every keen
1:03:43 > 1:03:46cook has their own favourite method of cooking certain ingredients.
1:03:46 > 1:03:48Andi and I are no exception,
1:03:48 > 1:03:49so every day we're going head-to-head
1:03:49 > 1:03:52with our own spin on a Christmas side dish,
1:03:52 > 1:03:55in a competition we've cleverly called Yule Decide.
1:03:55 > 1:03:56- ALL:- Ah!- Ooh!
1:03:58 > 1:04:01We are playing for a very important prize, a bauble.
1:04:01 > 1:04:03We're keeping score by decorating our own tree, and the overall
1:04:03 > 1:04:06winner is the person with the most baubles at the end of the series.
1:04:06 > 1:04:10- Which is me at the moment. - Which is him at the moment by one.
1:04:10 > 1:04:13- Please reveal today's meaningful bauble.- I will.
1:04:13 > 1:04:15- And it is...- ALL:- Ooh!
1:04:16 > 1:04:20In honour of Adil's fantastic British sitcom,
1:04:20 > 1:04:22we have this Union Jack bauble.
1:04:22 > 1:04:24Should have been the Pakistani flag, but that's OK.
1:04:24 > 1:04:27LAUGHTER
1:04:27 > 1:04:30- It's on the back, it's on the back.- I think he's got a point there.
1:04:30 > 1:04:32He does have a point. Well made.
1:04:32 > 1:04:36Today's competition ingredient is potatoes.
1:04:36 > 1:04:38Matt, what are you making?
1:04:38 > 1:04:43I'm going to do a tart of potatoes and Gruyere cheese and onions.
1:04:43 > 1:04:48Delightful. I am making a sauteed potato saag aloo.
1:04:48 > 1:04:49- ALL:- Ooh!
1:04:49 > 1:04:52MATT LAUGHS Oh, no, you're not.
1:04:53 > 1:04:54Oh, yes, I am!
1:04:54 > 1:04:58ANDI LAUGHS
1:04:58 > 1:05:01All right, let's get cooking. Let's get cooking.
1:05:03 > 1:05:04Right...
1:05:05 > 1:05:11So first I'm going to dry-fry my spices a little bit over here.
1:05:12 > 1:05:16I've got a bit of turmeric, cumin and coriander.
1:05:17 > 1:05:19I promise we'll be impartial, but, Andi, tell us
1:05:19 > 1:05:21how brilliant saag aloo is.
1:05:23 > 1:05:25I'll need a little bit of oil.
1:05:25 > 1:05:27Oh, I need some salt and pepper.
1:05:27 > 1:05:29Have you got any salt and pepper I can borrow?
1:05:29 > 1:05:32- Has anybody got any salt and pepper? - Here's some pepper, girl.
1:05:32 > 1:05:34- I need some salt. - There you go.- Oh, here we go!
1:05:34 > 1:05:36Here's my salt and pepper.
1:05:36 > 1:05:40Cunningly, cunningly hidden right there.
1:05:40 > 1:05:41Just going to make a little...
1:05:41 > 1:05:45Get my garlic down into a bit of a paste, basically, again.
1:05:45 > 1:05:47Going to put some of these potatoes in now.
1:05:49 > 1:05:51What are you doing over there, mate?
1:05:51 > 1:05:54I'm just slicing up some onions, going to sweat those down.
1:05:54 > 1:05:58That'll take, in an ideal world, about sort of 30, 40 minutes
1:05:58 > 1:06:02to get them nice and soft and brown and very sweet.
1:06:02 > 1:06:05- And then...- Sort of caramelised? - ..we're left with those.
1:06:05 > 1:06:07There we are. And I've got some sage here.
1:06:07 > 1:06:10And then very simply roll out this puff pastry,
1:06:10 > 1:06:12load it up with the leftover spuds.
1:06:12 > 1:06:16And then spread a load of Gruyere cheese over it.
1:06:16 > 1:06:18In my book Gruyere cheese makes everything tasty.
1:06:18 > 1:06:20I love Gruyere cheese, actually.
1:06:22 > 1:06:24And is this something you've done before, Andi?
1:06:24 > 1:06:26Yeah, I used to do this at the restaurant, actually.
1:06:26 > 1:06:27It's just a really lovely...
1:06:27 > 1:06:30Cos I love saag aloo, but I just... I like the potatoes have
1:06:30 > 1:06:33a bit of edge to them and a bit of texture, do you know what I mean?
1:06:33 > 1:06:38- Yeah.- So we just started frying them first, and it was a bit of a hit.
1:06:38 > 1:06:43- We used to do them with tofu, pane-d with fresh coconut.- OK.
1:06:43 > 1:06:46And a sort of lovely, tamarindy dressing.
1:06:46 > 1:06:48No, it wasn't tamarind, it was coconut.
1:06:48 > 1:06:51Like a coconut, cardamom gravy.
1:06:51 > 1:06:55- It was pretty delicious... - Nice!- ..I must say.
1:06:55 > 1:06:57- Right, so garlic in there. - You like big flavours, don't you?
1:06:57 > 1:07:00- Say what, love?- You love big flavours?- I like big flavours, yeah.
1:07:00 > 1:07:01I mean, you know, why not?
1:07:02 > 1:07:06Not always, it just depends on what kind of mood you're in, you know.
1:07:06 > 1:07:07But I think...
1:07:07 > 1:07:09Winter's for big flavours, isn't it?
1:07:09 > 1:07:13And I've just always, you know... When we're cooking in the kitchen.
1:07:13 > 1:07:16I always tell them to put what they think and then add, double it!
1:07:16 > 1:07:20- Because people underseason a lot, they get a bit scared of it.- Yeah.
1:07:20 > 1:07:21They get a bit scared of the spice,
1:07:21 > 1:07:25or they think it is going to be too strong. It's like, no, no, no.
1:07:25 > 1:07:29It's just more about the balance, I think.
1:07:29 > 1:07:30There we go.
1:07:31 > 1:07:33So, Andi, you've added salt to that garlic?
1:07:33 > 1:07:36Just to give it something to kind of work against,
1:07:36 > 1:07:37so I can get it smooshed.
1:07:37 > 1:07:38It's a technical term.
1:07:38 > 1:07:41I'm just making a little... pasting it down a little bit,
1:07:41 > 1:07:45so we don't have great big hunks of raw garlic.
1:07:45 > 1:07:47- And what oil is it you've got? - That's a little bit of rapeseed oil.
1:07:47 > 1:07:49I use a lot of rapeseed oil, actually.
1:07:49 > 1:07:52Use a bit of chilli in there.
1:07:52 > 1:07:55It's got better... I used to... I used to struggle with rapeseed oil.
1:07:55 > 1:07:58Yeah, these beautiful, deep gold cold-pressed rapeseed oils
1:07:58 > 1:08:00are gorgeous.
1:08:00 > 1:08:02- Have you got enough butter, Matt? - Butter?
1:08:02 > 1:08:03LAUGHTER
1:08:03 > 1:08:06Only in the...in the onions.
1:08:06 > 1:08:08But there's also massive amounts of fat in cheese.
1:08:09 > 1:08:13- So don't worry about that.- Matt, tell us how you made that pastry.
1:08:14 > 1:08:15LAUGHTER
1:08:15 > 1:08:17Yeah, I rolled it. Oh!
1:08:17 > 1:08:21She's funny, she's a joker, isn't she? She's a one.
1:08:25 > 1:08:28- Tell me you don't make your own puff pastry?- Of course.
1:08:28 > 1:08:30- Do you? I don't believe it.- Always?
1:08:30 > 1:08:34- Not always but sometimes. - On pastry-making Saturday.- Pardon?
1:08:34 > 1:08:38- Eccles...- Yeah.- Yeah, I love puff pastry, home-made.
1:08:39 > 1:08:43Little Eccles cakes, I love homemaking them.
1:08:48 > 1:08:51- Got any salt?- Yes, my dear.
1:08:54 > 1:08:56..pastry-making Saturday.
1:08:56 > 1:08:59Do you know, I remembered why I had heard of "stir-up Sunday".
1:08:59 > 1:09:02Because my best friend was doing her Christmas puddings,
1:09:02 > 1:09:06this was last year, and she went to do the stirring of the mix
1:09:06 > 1:09:09and they didn't put it back properly and the dog ate it!
1:09:09 > 1:09:11That was the first time I've heard of it.
1:09:11 > 1:09:12She was like, "You know, stir-up Sunday.
1:09:12 > 1:09:14I said, "What are you talking about?"
1:09:14 > 1:09:15So it is a thing.
1:09:15 > 1:09:19- It is a thing. - Not in our house, no.
1:09:19 > 1:09:21THEY ALL TALK OVER EACH OTHER
1:09:21 > 1:09:25- Stir-up Sunday.- Right, that's going in the oven now.- Is it?
1:09:25 > 1:09:27Oh, my word. You're way ahead of me.
1:09:27 > 1:09:31That's not good, I just need to get my...stuff down a bit.
1:09:31 > 1:09:33OK, I'm going to get my spices in right now.
1:09:35 > 1:09:36Get it in there.
1:09:41 > 1:09:43You're way ahead of me, I don't like this.
1:09:43 > 1:09:45- Yikes!- It's all right. I'm going to sit down at the table.
1:09:45 > 1:09:49- You're going to sit at the table while I cook. Nice.- Put my feet up.
1:09:49 > 1:09:51- What spices have you put in there, Andi?- I've got cumin,
1:09:51 > 1:09:55I've got coriander, I've got turmeric.
1:09:55 > 1:09:59- Right.- And then I've got chillies, garlic and onions.- Fresh chillies?
1:09:59 > 1:10:03- Fresh red chillies. - The little ones or the big...?
1:10:03 > 1:10:06- The sort of bigger ones.- Right, OK.
1:10:06 > 1:10:09And then...the spinach is going to go in it. I won't be long, actually.
1:10:09 > 1:10:11I just want to make sure that...
1:10:11 > 1:10:14Is that a classic combination or can you mix it up?
1:10:14 > 1:10:15Yeah, I think it is.
1:10:15 > 1:10:18I think that's the classic sort of spice combination.
1:10:18 > 1:10:21Coriander, cumin, turmeric...
1:10:22 > 1:10:25..chillies, garlic. Ginger could be in there as well, you know?
1:10:25 > 1:10:28The thing I find is using the right chilli and the right amount of chilli,
1:10:28 > 1:10:31cos that can just spoil it, if you put too much in.
1:10:31 > 1:10:34The smaller ones are generally the hotter ones.
1:10:34 > 1:10:38- Then a little bit of spinach...- Even worse if you wipe your eye after.
1:10:38 > 1:10:39That can totally spoil it.
1:10:39 > 1:10:41So you'd say not too much spice, so it should be quite a mild...
1:10:41 > 1:10:44I think quite enough spice, but not overpowered by the chilli.
1:10:44 > 1:10:46The chilli can take all the spices away, I think.
1:10:46 > 1:10:48Yeah, it's a bit of skill, actually.
1:10:50 > 1:10:52ANDI LAUGHS We know who's going to win.
1:10:52 > 1:10:55That's been made pretty obvious.
1:10:56 > 1:11:00- That looks amazing. - Yeah, it does looks really amazing.
1:11:00 > 1:11:03What's that on top of that, is that rosemary on top of it?
1:11:03 > 1:11:05No, a bit of sage. Deep-fried sage.
1:11:08 > 1:11:12That's a very stress-free recipe, Matt, for Christmas time.
1:11:12 > 1:11:13That? Yeah, it is.
1:11:13 > 1:11:16Notice I'm walking around with my hands in my pockets!
1:11:16 > 1:11:17That's what I'm suggesting.
1:11:17 > 1:11:20Right, I think my spinach should be ready by now.
1:11:20 > 1:11:22Yeah, look at that, that's looking good.
1:11:22 > 1:11:25A quick taste, make sure it's seasoned properly.
1:11:25 > 1:11:26Smells fantastic, I have to say.
1:11:28 > 1:11:31Ooh, that looks nice.
1:11:31 > 1:11:32- Very nice.- There we go.
1:11:34 > 1:11:35Look at that.
1:11:36 > 1:11:38Big old chunks of braised lamb.
1:11:38 > 1:11:40Ooh, that would be rather delightful, wouldn't it?
1:11:40 > 1:11:42- There we go.- Right, come on over.
1:11:42 > 1:11:47- Come on down, people, we've got cutlery.- That looks amazing.
1:11:47 > 1:11:49Shall I cut this up? I'll play mum.
1:11:49 > 1:11:52What's under the potatoes, Matt, other than the pastry?
1:11:52 > 1:11:58- Shall we go in? Onions. Onions and loads of cheese.- Sounds really good.
1:11:58 > 1:12:02- That smells amazing.- Hmm. That's good.- I want to try this one.
1:12:03 > 1:12:06- Oh, that's really nice.- Hmm, lovely!
1:12:06 > 1:12:09It's quite nice you get a little texture from the potato, cos you've sauteed them.
1:12:09 > 1:12:11That's really good, that. Stop bigging up your dish.
1:12:11 > 1:12:13And you can do it with roast potatoes too.
1:12:13 > 1:12:17- Any decisions? - We need to confer.- Go on, then.
1:12:18 > 1:12:22It's very difficult to choose between the two.
1:12:22 > 1:12:24It is. What I'm feeling - wintry, you know,
1:12:24 > 1:12:27it's kind of cold outside, what would I like to eat?
1:12:27 > 1:12:31- Probably be that.- I agree.
1:12:31 > 1:12:34So, the winner of the Citizen Khan...
1:12:37 > 1:12:42..bauble, which is Pakistani on the inside, a bit like me, in fact.
1:12:42 > 1:12:43LAUGHTER
1:12:43 > 1:12:46British on the outside, Pakistani on the inside. And our winner is...
1:12:46 > 1:12:48- Andi. - CHEERING
1:12:48 > 1:12:50Yes!
1:12:50 > 1:12:52Yes, three each. Yes.
1:12:55 > 1:12:57I've finally got a shiny one.
1:12:57 > 1:13:01Three-all. All to play for.
1:13:01 > 1:13:02- Very nice.- There we go!
1:13:02 > 1:13:04Oh, happy, Andi!
1:13:04 > 1:13:07Happy Andi! MATT LAUGHS
1:13:07 > 1:13:08- It was worth the wait.- There we go.
1:13:08 > 1:13:10Right, that's all from us today on Christmas Kitchen.
1:13:10 > 1:13:12Thanks for today's team, Ben Tish,
1:13:12 > 1:13:14Jo Wheatley, Jane Parkinson and Adil Ray.
1:13:14 > 1:13:19Looking forward to watching Citizen Khan on Friday, BBC One at 8:30pm.
1:13:19 > 1:13:21All of our recipes are on the website,
1:13:21 > 1:13:23go to bbc.co.uk/christmaskitchen.
1:13:23 > 1:13:26And we are back tomorrow with the man with the most famous
1:13:26 > 1:13:28moustache on the box, it's David Haig.
1:13:28 > 1:13:31Plus dishes from the wonderful Olia Hercules and Bake Off star
1:13:31 > 1:13:33Andrew Smith, with a Christmas gift idea.
1:13:33 > 1:13:37And more recipes from the Hairy Bikers, Mary Berry and Nigel Slater.
1:13:37 > 1:13:40- See you tomorrow at 10am.- Bye!
1:13:40 > 1:13:41CHEERING