Episode 7

0:00:02 > 0:00:03Chestnuts roasting on an open fire.

0:00:03 > 0:00:05Delicious smells wafting by your nose.

0:00:05 > 0:00:07Yuletide food cooked to your heart's desire.

0:00:07 > 0:00:09Please draw this ditty to a close.

0:00:09 > 0:00:11Welcome to Christmas Kitchen.

0:00:31 > 0:00:33CHEERING AND APPLAUSE

0:00:33 > 0:00:36- Hello and welcome. I'm Matt Tebbutt. - And I'm Andi Oliver.

0:00:36 > 0:00:38And we're here to bring you all the cooking tips, advice and recipes

0:00:38 > 0:00:41you're going to need to get you through the festive season.

0:00:41 > 0:00:43Think of us as your guiding star.

0:00:43 > 0:00:44Now, coming up today,

0:00:44 > 0:00:46he's got one of the most famous moustaches on the box,

0:00:46 > 0:00:50David Haig is here to tell us all about the new Agatha Christie drama

0:00:50 > 0:00:53that is a must-see part of Christmas TV schedules.

0:00:53 > 0:00:57Every day we like to bring you an international flavour of Christmas.

0:00:57 > 0:01:00- Today Olia Hercules has a great... - CHEERING AND APPLAUSE

0:01:00 > 0:01:03..great Ukrainian veggie dish for us. Can't wait for that.

0:01:03 > 0:01:05And if you're struggling for gift ideas,

0:01:05 > 0:01:08then we have a brilliant home-made present from Bake Off finalist

0:01:08 > 0:01:11Andrew Smyth, and he's showing us how to bake Black Forest macarons.

0:01:11 > 0:01:13CHEERING AND APPLAUSE

0:01:13 > 0:01:17- And Jane Parkinson has some festive drink suggestions. - CHEERING AND APPLAUSE

0:01:17 > 0:01:19Wine cocktails and mocktails.

0:01:19 > 0:01:21Plus we're unwrapping the Christmas archives

0:01:21 > 0:01:24with festive recipes from the Hairy Bikers, Delia Smith,

0:01:24 > 0:01:26and beauty tips from Mary Berry.

0:01:26 > 0:01:28Now, if you're worried about my nails,

0:01:28 > 0:01:30they're gel and they won't come off.

0:01:30 > 0:01:34I was brought up not to ever wear nail polish when I'm cooking,

0:01:34 > 0:01:37and at college it was absolutely forbidden,

0:01:37 > 0:01:39but things have changed, and it is Christmas.

0:01:39 > 0:01:42There's more from Mary's nail salon a little bit later.

0:01:42 > 0:01:43So, let's get on with our first recipe.

0:01:43 > 0:01:46Now, everyone should have a standby hangover recipe

0:01:46 > 0:01:48for the festive period, and this is mine.

0:01:48 > 0:01:50So, I'm going to be doing fried chicken.

0:01:50 > 0:01:52- Are you a fan of fried chicken? - I love fried chicken.

0:01:52 > 0:01:55Good fried chicken. There's some pretty ropey fried chicken.

0:01:55 > 0:01:57Hopefully, this is. Lots and lots of spices in there.

0:01:57 > 0:02:00Got some buttermilk just to break it down, a bit of five spice to finish.

0:02:00 > 0:02:03- Are you shallow frying it or deep frying it?- I'm going to deep fry it.

0:02:03 > 0:02:05- Delicious, I love a good chicken. - I'm not shallow frying it.

0:02:05 > 0:02:07You've got a little tiny pan there -

0:02:07 > 0:02:09I don't know what you're going to do with it.

0:02:09 > 0:02:11- Hi, David. Want to come closer to the food?- I certainly will.

0:02:11 > 0:02:14It's the optimum spot in the kitchen. Come and join us.

0:02:14 > 0:02:17We'll have a chat while he's getting on with his lovely chicken.

0:02:17 > 0:02:19So, now, you're doing Witness For The Prosecution.

0:02:19 > 0:02:22Yes, apparently THE Witness For The Prosecution.

0:02:22 > 0:02:24Is it THE Witness For The Prosecution?

0:02:24 > 0:02:27Yes, I've been reliably assured by my publicity department

0:02:27 > 0:02:30that it is never Witness For The...

0:02:30 > 0:02:33But, anyway, it's a terrific adaptation

0:02:33 > 0:02:35of the Agatha Christie short story

0:02:35 > 0:02:37that, as we know, was filmed years ago,

0:02:37 > 0:02:42but the writer, Sarah Phelps, always gives it a new slant,

0:02:42 > 0:02:46and on this occasion, a darker seam to it.

0:02:46 > 0:02:49It's the same team that did And Then There Were None

0:02:49 > 0:02:53a year or two ago, which was hugely successful.

0:02:53 > 0:02:56Is it difficult to take something that's quite...?

0:02:56 > 0:02:59I mean, I'm personally really familiar with the original version,

0:02:59 > 0:03:02the movie version with Tyrone Power and Marlene Dietrich

0:03:02 > 0:03:04and Charles Lawton.

0:03:04 > 0:03:06You're playing the same part that Charles Lawton played?

0:03:06 > 0:03:09- Well, I am and I'm not. That's the point.- That's the twist.

0:03:09 > 0:03:11I mean, when you see this,

0:03:11 > 0:03:14it maintains the essence of the original story,

0:03:14 > 0:03:17but her great freedom as a writer, Sarah Phelps,

0:03:17 > 0:03:18is that she can reinterpret it

0:03:18 > 0:03:20and reinvigorate it for a modern audience.

0:03:20 > 0:03:22Quite difficult to do,

0:03:22 > 0:03:25- but, you know, Agatha Christie, she's...- Yeah, great storyteller.

0:03:25 > 0:03:27- A brilliant, brilliant storyteller. - Yes.

0:03:27 > 0:03:30How are we getting along there, Matt? Tell us what you're doing.

0:03:30 > 0:03:32I just put some chicken in the fridge.

0:03:32 > 0:03:35So, here I've got chicken in buttermilk,

0:03:35 > 0:03:38- a bit of Tabasco and seasoning, OK? - Oh, delicious.

0:03:38 > 0:03:41So stick that in the fridge for about a couple of hours, preferably,

0:03:41 > 0:03:43just so the chicken starts to break down.

0:03:43 > 0:03:45And buttermilk - that counts as a yoghurt, right?

0:03:45 > 0:03:47Yes, absolutely, absolutely.

0:03:47 > 0:03:50But the longer the better, so overnight, it'll be great.

0:03:50 > 0:03:52In here I've got some flour and I've got all these spices,

0:03:52 > 0:03:55so cayenne, smoked paprika, got some five spice

0:03:55 > 0:03:58- and some Sichuan pepper, so lots of, kind of...- Fancy!

0:03:58 > 0:04:02- THEY LAUGH - Fancy fried chicken!

0:04:02 > 0:04:03When is a pepper Sichuan pepper?

0:04:03 > 0:04:06- Other than the fact it comes from Sichuan.- I think that.

0:04:06 > 0:04:09- Have you tried Sichuan pepper? - I don't think I have.

0:04:09 > 0:04:12- If I have, I haven't been aware of it.- Have a little pinch.

0:04:12 > 0:04:13Is this going to be the end of my appearance?

0:04:13 > 0:04:15It's delicious. Just have a little bit.

0:04:15 > 0:04:18- It's very fragrant, isn't it? - Oh, great.

0:04:18 > 0:04:20- Kind of floral.- A lot of salt.

0:04:20 > 0:04:22- Yeah, there's a little bit of salt in there.- Oh, right.

0:04:22 > 0:04:25THEY LAUGH

0:04:25 > 0:04:28- You're good.- Well recognised. - Well spotted.

0:04:28 > 0:04:30Finely tuned palate you've got there.

0:04:30 > 0:04:33- It's just very numbing.- Yeah. - It's delicious. I love that stuff.

0:04:33 > 0:04:36You know what's really nice in shortbread?

0:04:36 > 0:04:39You know that, Andrew? A little baking tip.

0:04:39 > 0:04:41Sichuan pepper shortbread's absolutely delicious.

0:04:41 > 0:04:44Similar way that pink peppercorns work, you can use Sichuan pepper.

0:04:44 > 0:04:47So, Witness For The Prosecution - I believe we have a clip.

0:04:47 > 0:04:48I'd like to have a little look at it,

0:04:48 > 0:04:50- cos I am obsessed with the original. - Very good.

0:04:51 > 0:04:54Leonard Vole did not kill Emily French. He can't have done -

0:04:54 > 0:04:55he wasn't there.

0:04:55 > 0:05:01And despite my learned friend's thrilling rhetorical bombast,

0:05:01 > 0:05:04it overlooks the basic law of physics.

0:05:04 > 0:05:09A man cannot be in two places at the same time - it's impossible.

0:05:10 > 0:05:14Leonard Vole was a foolish young man.

0:05:14 > 0:05:18He is most emphatically not a murderer.

0:05:18 > 0:05:20And you will find him innocent of the charge.

0:05:20 > 0:05:23CHEERING AND APPLAUSE

0:05:23 > 0:05:24- Excellent stuff.- Thank you.

0:05:24 > 0:05:28So, I mean, you've got a brilliant cast that you're working with there.

0:05:28 > 0:05:31- Kim Cattrall.- Kim Cattrall, who I'm very fond of.

0:05:31 > 0:05:35Played my wife years ago in a telefilm that I wrote

0:05:35 > 0:05:37called My Boy Jack. She's a wonderful, exciting...

0:05:37 > 0:05:39- Oh, so you know her of old?- Yeah.

0:05:39 > 0:05:43- And Andrea Riseborough? - Andrea Riseborough, yes.

0:05:43 > 0:05:47Toby Jones. And a young actor called Billy Howle.

0:05:47 > 0:05:50- I don't know...- If you don't know his name now, you will soon.

0:05:50 > 0:05:52Oh, we will do soon, we will do soon.

0:05:52 > 0:05:53Now, of course, we can't have you on

0:05:53 > 0:05:56and not talk about Four Weddings And A Funeral, of course.

0:05:56 > 0:05:58- I mean...- Yeah, OK.

0:05:58 > 0:06:01- I expect you're thrilled about that, aren't you?- Exactly!

0:06:01 > 0:06:03Is that the one question you go, "Oh, God..."

0:06:03 > 0:06:06It's the one question I'm absolutely certain I'm going to get!

0:06:06 > 0:06:08- Yeah, yeah!- If nothing else.

0:06:08 > 0:06:10I mean, is it one of those things that follows you round

0:06:10 > 0:06:12and it's a bit of a pain in the neck,

0:06:12 > 0:06:15- or is it a happy memory? - Why should it be a pain in the neck?

0:06:15 > 0:06:17I mean, the most successful film of its time.

0:06:17 > 0:06:20Incredibly wittily written, and...

0:06:20 > 0:06:23and the fascinating thing was that none of us had any awareness

0:06:23 > 0:06:26- of its potential success. - Yeah, I mean...

0:06:26 > 0:06:29- It wasn't massively high-budget when you made it.- No.

0:06:29 > 0:06:30So did you all do deals?

0:06:30 > 0:06:33No, very low-budget, depending on brilliant direction,

0:06:33 > 0:06:37great cast, but essentially the writing was so witty and universal.

0:06:37 > 0:06:40- Yes. So great. - I mean...everybody...

0:06:40 > 0:06:43And travels well, it stands the test of time.

0:06:43 > 0:06:44It appears to, yes.

0:06:45 > 0:06:48OK, so let me just return to Matt in case he gets carried away with this.

0:06:48 > 0:06:51- What are you doing now?- OK, so very simply frying the chicken in here.

0:06:51 > 0:06:53I've got some sliced green chillies -

0:06:53 > 0:06:55just going to fry those off just to crisp them a little bit.

0:06:55 > 0:06:59I'm going to get those out, drain them and dust them in the five spice...

0:06:59 > 0:07:01Not the five spice - the Sichuan and the salt.

0:07:01 > 0:07:04That's my garnish, a bit of sour cream there to go alongside.

0:07:04 > 0:07:07- Like I said - fancy! - I was going to ask David about...

0:07:07 > 0:07:10You're quite a prolific writer as well, aren't you?

0:07:10 > 0:07:12I write as much as I act now, so...

0:07:12 > 0:07:14Is that something that you enjoy,

0:07:14 > 0:07:17almost taking the back seat, as it were, steering?

0:07:17 > 0:07:18It's not the back seat.

0:07:18 > 0:07:21It's just that I suppose about 15, 20 years ago,

0:07:21 > 0:07:23I was suddenly aware that, as an actor,

0:07:23 > 0:07:27you're always part of a picture, a visual series of images,

0:07:27 > 0:07:30rather than behind it intellectually, aesthetically.

0:07:30 > 0:07:33As a writer, you get, potentially, at least,

0:07:33 > 0:07:34more control of what you're doing,

0:07:34 > 0:07:37and you can create the whole entity rather than being part of it.

0:07:37 > 0:07:39So it's more empowering for you as an actor

0:07:39 > 0:07:42because you're involved in different ways?

0:07:42 > 0:07:44Well, not as an actor, but it's more empowering as

0:07:44 > 0:07:48a person trying to create interesting material and stuff.

0:07:48 > 0:07:52In the same way, does it work in television as it does in films?

0:07:52 > 0:07:55Whereby an actor will then get into directing and then, sort of,

0:07:55 > 0:07:57do the whole sort of shebang.

0:07:57 > 0:08:00I've never wanted to direct television or film.

0:08:00 > 0:08:02If you watch the hours they work,

0:08:02 > 0:08:06the level of obsessive attention to detail

0:08:06 > 0:08:08and care that they have to... I mean...

0:08:08 > 0:08:10It's just a different discipline...

0:08:10 > 0:08:12A very particular skill and discipline.

0:08:12 > 0:08:14A lot like this show, I think.

0:08:14 > 0:08:15THEY LAUGH

0:08:15 > 0:08:17It's a lot like my dedication...!

0:08:17 > 0:08:20Utmost professionalism that we employ!

0:08:20 > 0:08:23Now, tell us about your Christmas, David. Are you very Christmassy?

0:08:23 > 0:08:26- I'm quite annoying and Christmassy. - I don't think I'm annoying, but...

0:08:26 > 0:08:29Well, I may be annoying to my family,

0:08:29 > 0:08:32and the family is the essence of my particular Christmas.

0:08:32 > 0:08:34- I've got five kids.- Oh, have you?

0:08:34 > 0:08:37They all live quite locally in south-east London,

0:08:37 > 0:08:39so we'll all be getting together.

0:08:39 > 0:08:41Just all together. And do you cook?

0:08:41 > 0:08:44Only a very rudimentary spaghetti bolognese...

0:08:44 > 0:08:46LAUGHTER

0:08:46 > 0:08:49..a chicken chorizo stew and nothing else.

0:08:49 > 0:08:51Scrambled egg. Yeah.

0:08:51 > 0:08:53- Matt, how's your chicken looking? - OK, chicken is good.

0:08:53 > 0:08:56- I think we're ready to go.- How long does that take then, do you think?

0:08:56 > 0:09:00Well, it takes a good, sort of, five minutes, five-to-eight minutes.

0:09:00 > 0:09:03- Check it, cut it in half and give it a good look.- Lovely!

0:09:03 > 0:09:07- OK, so just... - I sometimes do oven-fried chicken.

0:09:07 > 0:09:10Obviously, it's not really fried, but you put it in the oven.

0:09:10 > 0:09:11Ever done that? It's really nice.

0:09:11 > 0:09:13you do the same thing that Matt's doing -

0:09:13 > 0:09:16drizzle a bit of oil and put it in, and it's an alternative.

0:09:16 > 0:09:20I get that, but if you've got a hangover, you know,

0:09:20 > 0:09:22- you want something from a fryer, right?- Yes.

0:09:22 > 0:09:26- I often want something from a fryer! - Exactly. So...- Lovely.

0:09:26 > 0:09:30Yeah, I mean...this is kind of the upside of fried food,

0:09:30 > 0:09:33that the proteins in chicken, once they're fried,

0:09:33 > 0:09:37- your body turns them into this powerful antioxidant. ALL:- Ooh!

0:09:37 > 0:09:39- It's kind of... - Good knowledge.

0:09:39 > 0:09:41So, that's what we're telling ourselves?

0:09:41 > 0:09:43So, it's kind of guilt-free, I reckon.

0:09:43 > 0:09:46OK, I'm going to go with that. Let's just go with that!

0:09:46 > 0:09:50- I mean, it's a bit tenuous. - It looks lovely.- Right.- Yeah.

0:09:50 > 0:09:52Big old dollop of that.

0:09:52 > 0:09:54Let's have a little bit more of that.

0:09:54 > 0:09:56- Your favourite - more Sichuan pepper.- Yeah.

0:09:56 > 0:09:58- This is going to be delicious.- Yes.

0:09:58 > 0:10:01So, there you go, that's my festive cure for hangovers - fried chicken.

0:10:01 > 0:10:02Lovely.

0:10:06 > 0:10:08Anyone want a taste?

0:10:08 > 0:10:09ENTHUSIASTIC RESPONSES

0:10:09 > 0:10:11Come and eat some chicken.

0:10:11 > 0:10:14Come and eat some chicken. It's good here, you'll like it.

0:10:14 > 0:10:18This happens all day long. Help yourselves to some cutlery.

0:10:18 > 0:10:20- Can I go with my hands? - You can go with your hands.

0:10:20 > 0:10:22It's quite hot, so be careful.

0:10:22 > 0:10:25We'll have to separate your chunk, then.

0:10:25 > 0:10:27- Here, do you want me to cut some up?- Yeah.

0:10:27 > 0:10:30THEY LAUGH

0:10:30 > 0:10:32Come to momma.

0:10:32 > 0:10:34"Come to momma"!

0:10:34 > 0:10:37- She's been saying that for the last five minutes.- I have.

0:10:37 > 0:10:39- Shall I push it this way a bit? - Yeah, push it this way.

0:10:39 > 0:10:42Yeah, really, you've got to be quick.

0:10:42 > 0:10:44- DAVID:- You've got to be quite...

0:10:44 > 0:10:46- OLIA:- I'm trying to get to the mayo.

0:10:46 > 0:10:48You've got to be quite aggressive actually.

0:10:48 > 0:10:50I like it.

0:10:50 > 0:10:52I don't have a hangover, but I like it.

0:10:54 > 0:10:58- What do you feel about that?- Yeah. - Yeah?- I just want a loop of chilli.

0:10:58 > 0:11:01Have a loop of chilli. How do you feel about that, Andrew?

0:11:01 > 0:11:02That's the professional term.

0:11:02 > 0:11:05There's just a little bit of Sichuan pepper, it's really nice.

0:11:05 > 0:11:08- It's quite a nice little zing. - Some more?

0:11:08 > 0:11:13- Good. I think she likes it(!) - All good?

0:11:13 > 0:11:15Right, now it's wine time.

0:11:15 > 0:11:17Jane's got two great matches for this dish.

0:11:17 > 0:11:20one's luxury and one's a little bit less, I do believe.

0:11:20 > 0:11:22I have indeed, I'll go and get them.

0:11:22 > 0:11:26Now, while Jane sorts the wine, it's time for our daily Christmas quiz.

0:11:26 > 0:11:29Sometimes chefs get so involved with their descriptions of food,

0:11:29 > 0:11:32it's hard to actually tell what they're going on about,

0:11:32 > 0:11:34so our challenge is to guess what food a chef is describing

0:11:34 > 0:11:37without actually seeing it. Got it?

0:11:37 > 0:11:39So today, it's Heston's turn,

0:11:39 > 0:11:41and I'm going to give you a bit of a clue as it's quite a hard one.

0:11:41 > 0:11:44He's talking about something you only hear about this time of year.

0:11:44 > 0:11:46Let's have a listen.

0:11:46 > 0:11:49'It was bitter, but at the same time it was really complex.

0:11:49 > 0:11:54'It had a wonderful, aromatic fragrance to it,

0:11:54 > 0:11:56'a fruity note as well,

0:11:56 > 0:11:58'but more than anything else,

0:11:58 > 0:12:03'I just found there was something... mystical about it.'

0:12:03 > 0:12:04- Frankincense.- Turkish delight.

0:12:06 > 0:12:07- Frankincense.- Yeah?

0:12:07 > 0:12:09- Well, I don't know. - Where did that come from?

0:12:09 > 0:12:13- It sounded good. - ANDREW:- I'll jump on board with that.

0:12:13 > 0:12:16That's actually, properly brilliant, cos yes, it is. Let's have a look.

0:12:16 > 0:12:20It was bitter, but at the same time it was really complex.

0:12:20 > 0:12:26It had a wonderful, aromatic fragrance to it,

0:12:26 > 0:12:28a fruity note as well.

0:12:28 > 0:12:29But more than anything else,

0:12:29 > 0:12:34I just found there was something... mystical about it.

0:12:34 > 0:12:38It's... I know what frankincense tastes like,

0:12:38 > 0:12:42but from being there, from that tree,

0:12:42 > 0:12:45it was something you couldn't put your finger on, otherworldly.

0:12:45 > 0:12:49- How did you guess that?! - I think it was the music.- Really?

0:12:49 > 0:12:52- Have you ever come across it, used it?- No, I've never used it actually.

0:12:52 > 0:12:54Just very good food knowledge.

0:12:54 > 0:12:57So, Jane, you have found two wines from the supermarket

0:12:57 > 0:12:59that could match Matt's dish.

0:12:59 > 0:13:01One that's luxury and one that's a little less.

0:13:01 > 0:13:04That's exactly right, but they're both sparkling wines,

0:13:04 > 0:13:07so it might seem a bit strange for me to choose fizz

0:13:07 > 0:13:09to go with your chicken, Matt,

0:13:09 > 0:13:11but actually, sparkling wine is quite high in acid,

0:13:11 > 0:13:14so it's great for cutting through fried food.

0:13:14 > 0:13:17So chicken when it's fried, or fish and chips, anything like that,

0:13:17 > 0:13:19it's brilliant.

0:13:19 > 0:13:21So two very different ones for you to try.

0:13:21 > 0:13:23I think we'll kick off with the Santa hat one,

0:13:23 > 0:13:27so if you want to dive into that one first.

0:13:27 > 0:13:30This is a sparkling wine called a cremant,

0:13:30 > 0:13:31the style is called cremant, it's from France.

0:13:31 > 0:13:33But what that means is,

0:13:33 > 0:13:34it's a sparkling wine that's not

0:13:34 > 0:13:36made from the region of Champagne,

0:13:36 > 0:13:38but it's made in the same way as champagne,

0:13:38 > 0:13:42so you usually get a real depth of flavour from that same way

0:13:42 > 0:13:43it's made of Champagne.

0:13:43 > 0:13:47- Really toasty, really fresh. Do you like it?- I love it.

0:13:47 > 0:13:49Could you find a bargain in this cremant?

0:13:49 > 0:13:51You can sometimes, some of them can be expensive,

0:13:51 > 0:13:54some of them cannot, I can see where you're going with this.

0:13:54 > 0:13:56LAUGHTER I'm not fishing at all!

0:13:56 > 0:13:58But I'm not rising to the bait whatsoever.

0:13:58 > 0:14:00I see what you're doing.

0:14:00 > 0:14:03- It's very nice, that.- It's good.

0:14:03 > 0:14:04Yeah, you like it?

0:14:04 > 0:14:08- That's a nice breakfast!- Like that.

0:14:08 > 0:14:12Kind of lemon-ey, toasty, refreshing.

0:14:12 > 0:14:15And so the robin one... Look, you're so well-behaved!

0:14:15 > 0:14:16Come on!

0:14:16 > 0:14:19So the second one is a bit closer to home,

0:14:19 > 0:14:21so this is an English sparkling wine.

0:14:21 > 0:14:24So, made with the same grapes they often make in champagne,

0:14:24 > 0:14:27so Chardonnay, Pinot Noir, Pinot Meunier, but it's from Kent,

0:14:27 > 0:14:30- so it's a fantastic producer. - Very smooth.

0:14:30 > 0:14:34Usually you get a bit more freshness in English sparkling wines

0:14:34 > 0:14:38cos it's colder here, so you get even higher acidity.

0:14:38 > 0:14:42So again, similar taste profile, but slightly fresher in my mind.

0:14:42 > 0:14:46Yeah, this one sort of lays on the palate

0:14:46 > 0:14:49for a little longer afterwards, this is really bright.

0:14:49 > 0:14:52- Yeah.- Bright and shiny. - Bright and zingy.

0:14:52 > 0:14:55I'm going to take the English one home.

0:14:55 > 0:14:58I'll fight you for it!

0:14:58 > 0:15:01- So it sounds like you like both of them?- Yes, I do.- Tick that box.

0:15:01 > 0:15:04OK, but now I'm going to get you to work out -

0:15:04 > 0:15:06it doesn't necessarily mean it's the one you like -

0:15:06 > 0:15:09which one you think is luxury, which one you think is less.

0:15:09 > 0:15:12So maybe we'll have a quick little vote.

0:15:12 > 0:15:15- The English one is the luxury. - OLIA:- Definitely.

0:15:15 > 0:15:17- JANE:- Yeah, which one...?

0:15:17 > 0:15:19If you think the Santa hat one is more expensive...

0:15:19 > 0:15:21say so now, stick your hands up.

0:15:21 > 0:15:23- No? You all think the robin is more expensive?- Five gloomy faces.

0:15:23 > 0:15:25LAUGHTER

0:15:25 > 0:15:27We think the robin one is more expensive.

0:15:27 > 0:15:29I like it when we put our hands up, let's do it.

0:15:29 > 0:15:30Yeah, put your hands up.

0:15:30 > 0:15:32The robin one is luxury - is that what we're saying?

0:15:32 > 0:15:36- Yes.- The robin one is luxury. - You are all such expert tasters.

0:15:36 > 0:15:38Yay!

0:15:38 > 0:15:40The English sparkling wine. so this is the Tesco Finest

0:15:40 > 0:15:44English Sparkling Wine, it's £17.50, and then the bargain one,

0:15:44 > 0:15:45which you also really liked,

0:15:45 > 0:15:48is £7.50 in Aldi.

0:15:48 > 0:15:51- That's amazing.- But it also looks pretty smart as well.

0:15:51 > 0:15:54- Yes, it does.- But the only reason you can't call it champagne

0:15:54 > 0:15:55is cos it's not made in Champagne,

0:15:55 > 0:15:57they're making it exactly the same way?

0:15:57 > 0:15:59Yeah, there can be other things as well.

0:15:59 > 0:16:01It's made in the same way, but they don't age it,

0:16:01 > 0:16:03there are minimum stipulations in champagne,

0:16:03 > 0:16:05you have to age it for a certain amount of time,

0:16:05 > 0:16:07and when you make cremant, they don't have to.

0:16:07 > 0:16:09But it's also from a completely different region,

0:16:09 > 0:16:11it's from the Jura, which is close to Switzerland.

0:16:11 > 0:16:12Thanks for that, Jane.

0:16:12 > 0:16:15Coming up, one of this year's Bake Off finalists, Andrew Smyth,

0:16:15 > 0:16:17is making a beautiful gift. What have you got for us, Andrew?

0:16:17 > 0:16:20I'm making a retro version of a French classic,

0:16:20 > 0:16:22it's a macaron, Black Forest macaron.

0:16:22 > 0:16:23Black Forest, very nice.

0:16:23 > 0:16:26Plus, Matt and I are going head-to-head in a cook-off,

0:16:26 > 0:16:29a bit of friendly festive competition,

0:16:29 > 0:16:32- and we've called it "Yule Decide".- Yeah, good.

0:16:32 > 0:16:34Today, we're going to battle it out to prove

0:16:34 > 0:16:36who has the best recipe idea for mincemeat.

0:16:36 > 0:16:39Now, let's have our daily visit to the Hairy Bikers.

0:16:39 > 0:16:41They're working their way through the 12 Days of Christmas

0:16:41 > 0:16:44and are cooking a version of "eight maids a-milking",

0:16:44 > 0:16:45which sounds a bit tricky,

0:16:45 > 0:16:48but apparently nothing is too difficult for Si and Dave.

0:16:53 > 0:16:55We've created a spicy panna cotta

0:16:55 > 0:16:58made with raisins and festive spices.

0:16:58 > 0:17:01Yes, mate, it's got all those Christmassy flavours,

0:17:01 > 0:17:03but it's modern, light and sexy.

0:17:03 > 0:17:05Ooh-hoo, bit like us, dude, eh?

0:17:05 > 0:17:08'Ah, but the key ingredient is lots and lots of fresh cream.'

0:17:08 > 0:17:12Wahey. Yee-ha, partner!

0:17:12 > 0:17:15Oh, there's only one place to go for cream, and that's our Jess.

0:17:15 > 0:17:16She's the best there is, man.

0:17:16 > 0:17:19Jess helps run the family farm, and she has

0:17:19 > 0:17:23lots of lovely dairy cows which she calls her "ladies".

0:17:23 > 0:17:25# Eight maids a-milking. # Well, we've got one.

0:17:25 > 0:17:27Oh, I know, but she's a belter, int' she?

0:17:27 > 0:17:30Absolutely, it's our Jess. How big's your farm, Jess?

0:17:30 > 0:17:34- 220 acres. - Are you married?- No, no, not yet.

0:17:34 > 0:17:36- You are now. - SHE CHUCKLES

0:17:36 > 0:17:38- It's a rural idyll, isn't it? - It is a gorgeous place, yeah.

0:17:38 > 0:17:41So what makes good milk and cream, Jess?

0:17:41 > 0:17:45I think as fresh as you can get, cows are happy,

0:17:45 > 0:17:46grazing pasture in summer,

0:17:46 > 0:17:50in the barns in winter but on clover silage.

0:17:50 > 0:17:51Yeah, happy cows make good milk,

0:17:51 > 0:17:54and all the ladies here are very, very happy.

0:17:55 > 0:17:58And those happy ladies make great cream,

0:17:58 > 0:18:00so let's go and produce pudding perfection.

0:18:01 > 0:18:06- Look, behind you!- And there's the ladies who make this all possible.

0:18:06 > 0:18:11Merry Christmas, girls, and thank you for your donation!

0:18:11 > 0:18:14And this is what we're using - liquid gold.

0:18:14 > 0:18:17If this was oil, that'd be Texas.

0:18:17 > 0:18:21Start off with about 500ml - that's a pint in old money -

0:18:21 > 0:18:24of the girls' finest. It's just so luxurious.

0:18:24 > 0:18:27- (Look at the way that pours.) - It's so Christmas.

0:18:27 > 0:18:29Our trick with the panna cotta,

0:18:29 > 0:18:34just to give it that little extra Christmas feel to it, is some rum.

0:18:34 > 0:18:37Now, "How do we apply the rum?", I hear you cry.

0:18:37 > 0:18:42- What are they?- With raisins. Rum and raisins - classic combination.

0:18:42 > 0:18:45Pour a little bit of rum just to rehydrate those raisins.

0:18:45 > 0:18:47Look at that.

0:18:47 > 0:18:50If you leave them for an hour or two, they'll swell up.

0:18:50 > 0:18:51Gelatine.

0:18:51 > 0:18:54We found out by great experimentation,

0:18:54 > 0:18:56trial, tribulation,

0:18:56 > 0:18:59three and a half sheets of gelatine works well.

0:19:00 > 0:19:02Put three and a half sheets in some cold water

0:19:02 > 0:19:04until it goes flaccid.

0:19:04 > 0:19:09- Flaccid.- By flaccid, we mean get a bit of a wobble on. Soft, loose.

0:19:09 > 0:19:11While we're waiting for that to go...

0:19:11 > 0:19:12Let's put the cream on to warm.

0:19:12 > 0:19:14- Why not? - Cos what does panna cotta mean?

0:19:14 > 0:19:17- POSH VOICE:- It means cooked cream, you know.

0:19:17 > 0:19:20When we invented this dish,

0:19:20 > 0:19:23we thought of "What are the flavours of Christmas?"

0:19:23 > 0:19:27- Well, we thought ginger. - Gotta be, hasn't it?

0:19:27 > 0:19:31Bit of ginge, warming spice, nice on those cold nights of loveliness.

0:19:31 > 0:19:36Ground allspice, for that perfect Christmas pudding-esque...ness.

0:19:36 > 0:19:39Do you know, I think it's our best dish we've ever done.

0:19:39 > 0:19:42- It's simple enough, isn't it? - Yeah, but we've done some belters!

0:19:42 > 0:19:44We have. It's a good 'un, you're going to like it!

0:19:44 > 0:19:48Cinnamon and nutmeg, freshly grated.

0:19:48 > 0:19:51You're going to get a lovely speckle in your panna cotta.

0:19:51 > 0:19:56To the speckle, add four tablespoons of caster sugar.

0:19:56 > 0:20:01Uno... Rudolph, Donner, Blitzen.

0:20:01 > 0:20:03The cream, the Christmas spices,

0:20:03 > 0:20:07the sugar are coming to a boil. It needs to come to a boil.

0:20:07 > 0:20:10And don't forget, you do need to simmer nice and gently

0:20:10 > 0:20:12for three minutes.

0:20:12 > 0:20:15Take it off the heat, then put the gelatine in.

0:20:15 > 0:20:18The gelatine...is now limp.

0:20:18 > 0:20:20Look at that.

0:20:20 > 0:20:23- Just pour that in.- That's great.

0:20:23 > 0:20:26Now, just bung in the rum-soaked raisins.

0:20:26 > 0:20:28We just need to fill the moulds.

0:20:28 > 0:20:31It can be a mould of choice, it can be non-stick, sticky.

0:20:31 > 0:20:33We'll show you how to get them out of the mould,

0:20:33 > 0:20:36but these are kind of just classic dariole moulds, nothing fancy,

0:20:36 > 0:20:39just the ones you use for your little steak and kidney puddings.

0:20:39 > 0:20:42- Now, look at the texture of this. - Oh, it's like Anaglypta.

0:20:42 > 0:20:45The raisins have gone to the bottom of the jug.

0:20:45 > 0:20:49We will rake them out and distribute them evenly.

0:20:49 > 0:20:51Remember, these are flavour bombs.

0:20:51 > 0:20:53SI GASPS

0:20:53 > 0:20:56- Look at that.- Ooh.- Oh, man.

0:20:56 > 0:20:58Just let that cool completely.

0:20:58 > 0:21:00- Stick it in the fridge. - It'll set solid.

0:21:00 > 0:21:03And honestly, if you cook nothing else this Christmas

0:21:03 > 0:21:05that you've seen on the telly,

0:21:05 > 0:21:07please cook this one - it's brilliant.

0:21:07 > 0:21:09Oh, and into the fridge!

0:21:20 > 0:21:21Now, once the panna cotta is set,

0:21:21 > 0:21:24put hot water in a bowl and place the moulds in the water.

0:21:24 > 0:21:27Leave for a few seconds so the panna cotta becomes loose,

0:21:27 > 0:21:29and then serve.

0:21:29 > 0:21:33We're trying out this fantastic dish on Jess, her dad and a friend

0:21:33 > 0:21:37to see if they too are bowled over by our gorgeous festive pudding.

0:21:39 > 0:21:43Here we go, the spicy Christmas rum and raisin panna cotta.

0:21:43 > 0:21:45- Let me know what you think. - Lovely job.- Made with your cream.

0:21:45 > 0:21:47- JESS' DAD: Fabulous. - Beautiful.

0:21:47 > 0:21:49Absolutely beautiful.

0:21:49 > 0:21:51So, do you think that's a good alternative

0:21:51 > 0:21:53to your regular Christmas pudding?

0:21:53 > 0:21:54- Definitely.- Definitely.

0:21:54 > 0:21:57Lighter after you've eaten too much at Christmas.

0:22:01 > 0:22:02Thanks for that, guys.

0:22:02 > 0:22:05Now, if you're fed up with the usual Christmas dishes, then every day,

0:22:05 > 0:22:08we have a chef who brings an international flavour to the studio,

0:22:08 > 0:22:10and today it's the turn of Olia Hercules,

0:22:10 > 0:22:11with some Ukrainian ideas.

0:22:11 > 0:22:13- Interesting.- Hello.

0:22:13 > 0:22:15Yes, it is quite an interesting recipe,

0:22:15 > 0:22:17even for Ukrainians, I think, this is an interesting one.

0:22:17 > 0:22:18- Oh, really?- Yeah.

0:22:18 > 0:22:21- Cos normally we just use normal cabbage leaves.- OK.

0:22:21 > 0:22:24But the fermented one...

0:22:24 > 0:22:26Normally we use tomatoes sauce as well,

0:22:26 > 0:22:29but this one is white sauce and fermented leaves.

0:22:29 > 0:22:31And what are we making, we're stuffing this cabbage?

0:22:31 > 0:22:34Yeah, so they're called golabki, basically, or golubtsi,

0:22:34 > 0:22:36which means "little doves".

0:22:36 > 0:22:42And what we're doing here is, I'm going to hand-mince this meat.

0:22:42 > 0:22:44- So, this is pork belly.- OK.

0:22:44 > 0:22:46And this is my grandmother's recipe, and basically,

0:22:46 > 0:22:50when you ferment cabbage, when you make sauerkraut,

0:22:50 > 0:22:52you just put some leaves underneath it,

0:22:52 > 0:22:55so they kind of acquire that sour taste as well.

0:22:55 > 0:22:59- With salt?- Yeah, yeah, just like you'd do sauerkraut,

0:22:59 > 0:23:02so just massage cabbage with salt.

0:23:02 > 0:23:04Leave this underneath, that's it.

0:23:04 > 0:23:06- Within two weeks... - Can I do anything?

0:23:06 > 0:23:08Yes, please, actually, could you do some celery for me?

0:23:08 > 0:23:12- That'd be amazing. - Like this?- Yes, please.- OK.

0:23:12 > 0:23:16So, for people like me, and those who don't know at home,

0:23:16 > 0:23:19give me kind of an overview of Ukrainian food,

0:23:19 > 0:23:22what sort of forms the basis of it?

0:23:22 > 0:23:28It's very regional, you can't talk about...

0:23:28 > 0:23:29It varies.

0:23:29 > 0:23:33So, in the south, you get tomatoes and aubergines,

0:23:33 > 0:23:35things like that.

0:23:35 > 0:23:36The colder it gets, up north,

0:23:36 > 0:23:40you get things like mushrooms and earthier kind of flavours.

0:23:40 > 0:23:46- Yeah.- But we do love our broths and soups. Clear with bits in.

0:23:46 > 0:23:49- And we make a type of lardo, basically...- Nice.

0:23:49 > 0:23:52..with salt in the fat, and it's the most delicious thing.

0:23:52 > 0:23:54- Do you make it better than the Italians do?- Yes.

0:23:54 > 0:23:56THEY LAUGH

0:23:56 > 0:23:58- That's a big claim.- Yeah.

0:23:58 > 0:24:01Is it largely a farming, or rural background?

0:24:01 > 0:24:06Yes, it is, so, yeah, we live off the land.

0:24:06 > 0:24:09And my mum still does, my mum...

0:24:09 > 0:24:14So basically, sorry, this pork is going into the pan.

0:24:14 > 0:24:16This one, yep.

0:24:16 > 0:24:19So we're just going to release the pork fat

0:24:19 > 0:24:21and then fry all of the other things.

0:24:21 > 0:24:25And normally, my grandma used to use wheat berries,

0:24:25 > 0:24:27but we're going a little bit...

0:24:27 > 0:24:30- What's this?- Freekeh.- Freekeh? OK.

0:24:30 > 0:24:34So this is kind of like the ingredient in vogue

0:24:34 > 0:24:36at the moment, isn't it?

0:24:36 > 0:24:39Smokey kind of grain, and it really works here, I think.

0:24:39 > 0:24:41But, yeah, berries or any other grain,

0:24:41 > 0:24:45- or buckwheat as well could work. - Right.

0:24:45 > 0:24:46Quite interesting, isn't it, Olia?

0:24:46 > 0:24:50Because the whole stuffed cabbage rolls,

0:24:50 > 0:24:54there's loads of different versions all over Europe, aren't there?

0:24:54 > 0:24:58Yes, there is, and this is, like, more of an unusual recipe, actually.

0:24:58 > 0:25:01For people at home who wanted, again, sauerkraut, choucroute,

0:25:01 > 0:25:04fermented thing, very, very popular at the moment.

0:25:04 > 0:25:07For people at home, I mean, how would you go about doing it?

0:25:07 > 0:25:09You buy a white cabbage, then what you do?

0:25:09 > 0:25:12You shred it and then you take some salt and then you massage it

0:25:12 > 0:25:14and that's it, and then you leave it.

0:25:14 > 0:25:17So no kind of quantities, just a good handful of salt?

0:25:17 > 0:25:19- Just a good handful of salt. - OK.- Yes.

0:25:19 > 0:25:20And then it sits in its own juice.

0:25:20 > 0:25:24Yes, it releases juices and then it just sits in your warm kitchen

0:25:24 > 0:25:27for a bit, so, yes, and we've actually got a cold mix

0:25:27 > 0:25:29which I'm going to get now.

0:25:29 > 0:25:30Over here.

0:25:30 > 0:25:34And then... So my grandma used to make tiny ones.

0:25:34 > 0:25:36She literally, like, finger kind of....

0:25:36 > 0:25:38- Right.- Yeah.

0:25:38 > 0:25:40- But I'm going to make bigger ones. - It's got a great...

0:25:40 > 0:25:43- It's got good flavour, hasn't it? - It's got a great flavour.

0:25:43 > 0:25:46So this is what... I mean, yeah, I mean, I know fermentation is

0:25:46 > 0:25:49healthy and everything, and that's amazing, but it's also very tasty.

0:25:49 > 0:25:51Yeah! Health aside!

0:25:51 > 0:25:54Yeah, it's just this is why I love it so much,

0:25:54 > 0:25:58it's just because of the depth of flavour that you get.

0:25:58 > 0:26:00So basically, then you just...

0:26:00 > 0:26:04What about spices or other flavour, do you use caraway?

0:26:04 > 0:26:06Yes, we do use quite a lot of caraway actually,

0:26:06 > 0:26:09but mainly it's just that the flavour of the ingredients,

0:26:09 > 0:26:13- and when the ingredients are so amazing, that's all you need.- Yeah.

0:26:13 > 0:26:16- So, there you go, you just make little parcels like that.- OK.

0:26:16 > 0:26:18Put them in here.

0:26:18 > 0:26:20And then...

0:26:20 > 0:26:23And you could do this with no meat quite easily, couldn't you?

0:26:23 > 0:26:27Yes, and in fact Christmas-time in Ukraine is all kind of pescatarian,

0:26:27 > 0:26:31- we don't eat meat.- Really? - Yeah. I'm a bit naughty here.

0:26:31 > 0:26:35I'm supposed to be making a mushroom one probably, traditionally,

0:26:35 > 0:26:38but, yes, you could make a vegetarian version with mushrooms

0:26:38 > 0:26:42- and that would be delicious. - Or anything you like, I guess.

0:26:42 > 0:26:45And your Christmas is a little bit later, isn't it? In January?

0:26:45 > 0:26:48It is, it's actually on the... Yes, 6th of January.

0:26:50 > 0:26:556th, 7th of January so... And we make 12 dishes.

0:26:55 > 0:26:58Traditionally you are supposed to make 12 vegetarian or

0:26:58 > 0:27:02- pescatarian dishes basically. Oh, thank you.- So just show me one.

0:27:02 > 0:27:06Yes, so, I mean, these are a bit irregular but, you know,

0:27:06 > 0:27:08inside, da-da-da-da, and then just wrap. Don't worry.

0:27:08 > 0:27:11- It's a bit short, Matt. - Lacking in length.- Just...

0:27:11 > 0:27:14And then you tuck them together

0:27:14 > 0:27:16and then they don't fall apart hopefully.

0:27:16 > 0:27:20Do you make the 12 dishes for the 12 days, or just for the one?

0:27:20 > 0:27:23- I think it's 12 apostles or something like that.- Right, right.

0:27:23 > 0:27:27Do they seal themselves sort of thing as it cooks in the pan?

0:27:27 > 0:27:28Well, you know,

0:27:28 > 0:27:33by the time we will be finished they'll kind of be tucked together.

0:27:33 > 0:27:35- Set.- Yeah, yeah, yeah, yeah.

0:27:36 > 0:27:39- Nice.- I think we're good, aren't we? Almost there.

0:27:39 > 0:27:42- Just make another couple and then we're done.- OK.

0:27:42 > 0:27:45Have you ever tried stuffed cabbage leaves?

0:27:45 > 0:27:50Only in the French way, you know, when you sort of braise the leaves

0:27:50 > 0:27:53- and then you stuff it with pork mince and lots...- Delicious.

0:27:53 > 0:27:55Yeah, I mean it's amazing,

0:27:55 > 0:27:57and then serve with a nice sort of tomato sauce.

0:27:57 > 0:28:00Only in that way, but never with fermented cabbage.

0:28:00 > 0:28:02I love fermented cabbage.

0:28:02 > 0:28:03Do like fermented stuff, it's good.

0:28:03 > 0:28:07And then, obviously, dill. Of course you are going to need to have dill.

0:28:07 > 0:28:11And so this goes in the oven for how long, Olia?

0:28:11 > 0:28:13So, about 40 minutes.

0:28:13 > 0:28:16- 40 minutes. - So, so hot. So, so hot!- OK.

0:28:18 > 0:28:22- OK, good.- How would you serve it? - You use just...

0:28:22 > 0:28:23So, let's put a little bit of dill on.

0:28:23 > 0:28:25- You just serve it as it is really. - They look amazing.

0:28:25 > 0:28:28I love the way the sour cream has sort of thickened.

0:28:28 > 0:28:30Yeah, yeah, thickened and...yeah.

0:28:30 > 0:28:34- This like a main course, then? - Yes, it is.- Lovely.

0:28:34 > 0:28:35That looks delicious.

0:28:35 > 0:28:38- Right, remind us what that is. - They are called holubtsi.

0:28:38 > 0:28:40- Holubtsi.- Yeah.

0:28:40 > 0:28:41There you go.

0:28:45 > 0:28:48Let's try, let's try Olia's taste of Christmas.

0:28:48 > 0:28:50I'm very excited about this.

0:28:50 > 0:28:52Oh, these look gorgeous. They are so pretty actually.

0:28:52 > 0:28:55- They are really pretty. - They're really cute, aren't they?

0:28:55 > 0:28:57They are really appealing. Lovely.

0:28:57 > 0:28:59Cabbage is a much maligned vegetable, isn't it?

0:28:59 > 0:29:02- And the word means "little doves". - Little doves!

0:29:02 > 0:29:05THEY ALL CHATTER

0:29:05 > 0:29:09- Really is like food scrum. - You snooze, you lose.

0:29:09 > 0:29:11Somebody was here the other day

0:29:11 > 0:29:13and I was like, really, you're being way too polite,

0:29:13 > 0:29:15you're not going to get anything to eat.

0:29:15 > 0:29:17- Do you find fermented things hard to pair?- It can be.

0:29:17 > 0:29:19With something like this, I don't think so,

0:29:19 > 0:29:22because you're tasting the sort of creamy filling

0:29:22 > 0:29:24and the pork and everything so I'd kind of match more with that

0:29:24 > 0:29:27than the actual fermented cabbage, so it wouldn't be difficult at all.

0:29:27 > 0:29:30- It's delicious, isn't it? - It's great.- Absolute wonderful.

0:29:30 > 0:29:31What are you trying to say, Andi?

0:29:31 > 0:29:34I'm trying to say that's really hot, and it's absolutely delicious.

0:29:34 > 0:29:36- Really good.- Really interesting.

0:29:36 > 0:29:40The fermented cabbage, the little spike you get from it is amazing.

0:29:40 > 0:29:43- There's so much flavour in those kind of old peasant dishes.- Yes.

0:29:43 > 0:29:46- So much flavour, I love that kind of thing.- Beautiful.- Delicious.

0:29:46 > 0:29:49Anyway, while we dig in, is a festive recipe idea from Mary Berry,

0:29:49 > 0:29:52a great way to use up leftover ham - a raised ham pie.

0:30:01 > 0:30:04There's something really spectacular about a raised pie.

0:30:04 > 0:30:09When you cut the first slice it's a real show-off pie.

0:30:10 > 0:30:12I'm going to make hot water crust pastry.

0:30:12 > 0:30:15You may not have made it before but it is very easy to make,

0:30:15 > 0:30:18and it is the traditional one for a raised pie.

0:30:20 > 0:30:24Dissolve 100g of lard in 100ml of hot water,

0:30:24 > 0:30:29then add it to 250g of plain flour.

0:30:31 > 0:30:35And I'm going to just finish that off by putting my hand in.

0:30:35 > 0:30:38Now, if you're worried about my nails, they're gel,

0:30:38 > 0:30:39and they won't come off.

0:30:39 > 0:30:42I was brought up not to ever wear nail polish when I'm cooking,

0:30:42 > 0:30:45and at college, it was absolutely forbidden,

0:30:45 > 0:30:48but things have changed, and it is Christmas.

0:30:50 > 0:30:53Put aside one third for the top of the pie

0:30:53 > 0:30:56and roll the rest quite thinly.

0:30:57 > 0:30:59I think that's about right.

0:31:04 > 0:31:06And now for the filling.

0:31:06 > 0:31:09I've got some gammon here, some chicken,

0:31:09 > 0:31:10pickled walnuts.

0:31:10 > 0:31:14I think they give a lovely texture, lovely flavour.

0:31:14 > 0:31:17Hard-boiled eggs and sausage meat.

0:31:19 > 0:31:22Cut the gammon and chicken into strips.

0:31:24 > 0:31:28Then add lemon zest and fresh thyme to the sausage meat.

0:31:30 > 0:31:31Don't use dried thyme.

0:31:31 > 0:31:35Dried thyme is a totally different thing

0:31:35 > 0:31:38and I don't think it adds to recipes at all.

0:31:40 > 0:31:44Mix a third of the sausage meat with the gammon strips

0:31:44 > 0:31:46to make the bottom layer of the pie.

0:31:46 > 0:31:51Then, you can imagine, as you cut through, you get beautiful results.

0:31:51 > 0:31:56Press it down firmly to remove any air before poking in

0:31:56 > 0:31:59a few of the pickled walnuts.

0:31:59 > 0:32:03If you don't like pickled walnuts you could put pistachio nuts in it,

0:32:03 > 0:32:05you could use stemmed olives.

0:32:07 > 0:32:11Lay the trimmed hard-boiled eggs along the centre

0:32:11 > 0:32:14and surround them with the sausage meat.

0:32:16 > 0:32:21And then press it down very gently, but firmly - no arguments.

0:32:23 > 0:32:27So I've got here the chicken, and it's the same principle,

0:32:27 > 0:32:31I want long pieces of chicken so that when I cut through the pie

0:32:31 > 0:32:33when it's cooked, it looks good.

0:32:35 > 0:32:38It takes time, but it's very rewarding.

0:32:38 > 0:32:42And the last third of the pastry will become the pie lid.

0:32:42 > 0:32:45That looks about the right size to me. Let me just check.

0:32:45 > 0:32:48It would be very stupid if it didn't reach, wouldn't it?

0:32:50 > 0:32:55Stick the lid on with a little beaten egg and then crimp the edges.

0:32:57 > 0:33:00You can do any decoration that you like.

0:33:00 > 0:33:04I'm going to do three leaves over the top.

0:33:06 > 0:33:09Make a small air hole in the top

0:33:09 > 0:33:15and bake at 180 fan for half an hour and then 160 for the final hour.

0:33:18 > 0:33:23When it's ready let it cool and then leave in the fridge overnight.

0:33:25 > 0:33:27And this is it.

0:33:27 > 0:33:29I think it looks pretty good.

0:33:40 > 0:33:42I can tell you I'm chuffed to bits with that.

0:33:42 > 0:33:45I think it looks really perfect.

0:33:45 > 0:33:48What could be more impressive, more Christmassy?

0:33:48 > 0:33:51It really shows that you pushed the boat out

0:33:51 > 0:33:54for all your family and friends.

0:33:58 > 0:34:01Still to come we have a sugar rush, Bake Off style.

0:34:01 > 0:34:04Andrew Smyth is making an edible gift, Black Forest macarons,

0:34:04 > 0:34:06and Jane Parkinson will be making

0:34:06 > 0:34:08some dessert cocktails to wash them down with.

0:34:08 > 0:34:10And we're going back to 1990

0:34:10 > 0:34:12to get a classic Christmas recipe from Delia.

0:34:12 > 0:34:15It's a stunner. She says so herself.

0:34:15 > 0:34:18Now, at this time of year the supermarkets are packed with

0:34:18 > 0:34:21seasonal foodie gifts like cheese, chocolates, chestnuts, all that lot.

0:34:21 > 0:34:24So every day we'll be bringing you a recipe idea to use them up

0:34:24 > 0:34:26should you find one under your tree,

0:34:26 > 0:34:29and today it's Andi's turn to cook with a gift I've given you.

0:34:29 > 0:34:32- How thrilling, thrilling.- OK, so here's your gift, Andi.- Lovely.

0:34:32 > 0:34:35- What could it be?- So thoughtful!

0:34:35 > 0:34:37- So thoughtful.- Liqueur!

0:34:37 > 0:34:41- A beautiful bottle of liqueur. - So I've chosen this, OK.

0:34:41 > 0:34:44So this is Nocino, which is a black walnut liqueur but,

0:34:44 > 0:34:46as you know, in a hamper, or at any time of year

0:34:46 > 0:34:50you can get any kind of liqueur. Dark berry ones...

0:34:50 > 0:34:52I mean, I wouldn't use a banana liqueur for this,

0:34:52 > 0:34:56but anything fruity and dark and rich will work with this recipe.

0:34:56 > 0:35:00I know about Nocino. I only found out about Nocino this year actually,

0:35:00 > 0:35:02- because somebody gave me some for my birthday.- Really?

0:35:02 > 0:35:05- Quite an acquired taste, I think. - It is an acquired taste.

0:35:05 > 0:35:08It's kind of beautiful, it's a black walnut liqueur,

0:35:08 > 0:35:10I mean, it just sounds quite appealing to me

0:35:10 > 0:35:13sort of immediately, so I've got a beautiful pork chop here.

0:35:13 > 0:35:16Really I'm making a sauce with prunes, liquorice,

0:35:16 > 0:35:19because the other thing that happened this year

0:35:19 > 0:35:21was that I went to Pontefract.

0:35:21 > 0:35:23- You went to where? - I went to Pontefract..- Right.

0:35:23 > 0:35:25- Where they make...- I've been there.

0:35:25 > 0:35:28- It's amazing, and that's where, it's the town of liquorice.- Yes.

0:35:28 > 0:35:31And I came away just thinking about stuff, and I got home

0:35:31 > 0:35:33and I had the Nocino and I came up with this recipe.

0:35:33 > 0:35:36But you could use pretty much any liqueur in this recipe,

0:35:36 > 0:35:38- within reason.- You could use any liqueur, definitely.

0:35:38 > 0:35:40I got this incredible liquorice paste.

0:35:40 > 0:35:42I'm just going to stick that in like that because it's very hot.

0:35:42 > 0:35:44I got this incredible liquorice paste,

0:35:44 > 0:35:47- but what I've done here is just melt down Pontefract cakes.- Yes.

0:35:47 > 0:35:48- You know, the little black... - ALL:- Yeah.

0:35:48 > 0:35:51..liquorice cakes and you could also use just,

0:35:51 > 0:35:54not sweetie shop liquorice cos it's too sweet,

0:35:54 > 0:35:56but health food shop liquorice

0:35:56 > 0:35:58that hasn't got any stuff in it, so you don't have to have loads

0:35:58 > 0:36:01of specialist items or anything like that, it's quite easy to do.

0:36:01 > 0:36:04- So we're going to get our pork chop nice and golden.- OK.

0:36:04 > 0:36:06- And will you finish off the mash for me, Matt?- Yes.

0:36:06 > 0:36:09I've got a potato and parsnip mash there.

0:36:09 > 0:36:11I want you to just put some buttermilk into it,

0:36:11 > 0:36:14and I am going to get this sauce on. I've got some chicken stock.

0:36:14 > 0:36:18- Buttermilk in there? - Buttermilk.- Slight acidity?

0:36:18 > 0:36:21Yeah, it gives you a little sour note, which is quite nice,

0:36:21 > 0:36:23- I think, in a bit of mash.- Yeah.

0:36:23 > 0:36:28And then I've got this much liquorice going into here.

0:36:28 > 0:36:30Get it into there.

0:36:30 > 0:36:33I'll turn it down a little bit, that's quite perky, isn't it?

0:36:33 > 0:36:35So what's the name of the dish then?

0:36:35 > 0:36:37- It's pork with what? With liquorice? - It's not called anything.

0:36:37 > 0:36:40I made it up the other day so it's called Andi's pork and creams

0:36:40 > 0:36:42- and liquorice and Nocino. - LAUGHTER

0:36:42 > 0:36:45It's a snappy title, do you like it?

0:36:45 > 0:36:49So we've got just normal prunes, out of tin, in prune juice though,

0:36:49 > 0:36:51not syrup.

0:36:52 > 0:36:55And then we're just going to reduce that down and let it cook away.

0:36:55 > 0:36:59Now, this is, that is the only amount of liqueur that you need,

0:36:59 > 0:37:01- the black walnut liqueur. - It's quite strong.

0:37:01 > 0:37:05It's quite pokey, and liqueur is, isn't it? It's very concentrated.

0:37:05 > 0:37:08It's a kind of triple hit of whatever it is

0:37:08 > 0:37:10you think you're sort of having.

0:37:10 > 0:37:12What's similar to that, then, if you don't have that?

0:37:12 > 0:37:15- You can use a dark berry one, like a cassis...- Yeah.

0:37:15 > 0:37:17..or one of the raspberry ones.

0:37:17 > 0:37:21You could go any kind of berry flavour, I think. Pork likes fruit.

0:37:21 > 0:37:24- Yeah, it does. - So you could go with anything

0:37:24 > 0:37:25that works in that kind of area.

0:37:25 > 0:37:28There's all kinds of liqueurs these days.

0:37:28 > 0:37:29There's so many, so many.

0:37:29 > 0:37:31I mean, you could even mix a berry one

0:37:31 > 0:37:34with a tiny bit of chocolate liqueur, actually,

0:37:34 > 0:37:35it would work really well in this.

0:37:35 > 0:37:37I'm just going to slip this into the oven.

0:37:37 > 0:37:40Yeah, so why do you think this works so well with pork, then?

0:37:40 > 0:37:42I think the depth of it.

0:37:42 > 0:37:46Pork, because it's so fatty, can sort of take richness and fruit

0:37:46 > 0:37:50and sweetness without it becoming sickly, do you know what I mean?

0:37:50 > 0:37:53With chicken it might be a little bit much, I think.

0:37:53 > 0:37:56Chicken can go with fruit but it's not the same.

0:37:56 > 0:37:59It's nice and quick, this, too. Which I think is...

0:37:59 > 0:38:00At this time of year,

0:38:00 > 0:38:03I think it's really good to have things that don't take

0:38:03 > 0:38:05your whole day to make, and you can wrap up.

0:38:05 > 0:38:08So there we go, we've got a little bit of kale soaking there.

0:38:08 > 0:38:12We've got our sauce on. See, there's not many steps to it.

0:38:12 > 0:38:14I just want to check my sauce. That's getting thick.

0:38:14 > 0:38:17I don't think we eat enough liquorice in this country anyway.

0:38:17 > 0:38:21It's one of those things, I didn't really like it when I was a kid.

0:38:21 > 0:38:23- Yeah.- Do you use it in your baking?

0:38:23 > 0:38:26No, I tend to avoid it actually.

0:38:26 > 0:38:27It's usually the sweet stuff that I avoid.

0:38:27 > 0:38:30So, maybe this might be something a little different.

0:38:30 > 0:38:32- It's quite a grown-up taste, though. - It is!

0:38:32 > 0:38:34I lived in Denmark for a couple of years.

0:38:34 > 0:38:38You go into any sweet shop, and you have 50-100 varieties of liquorice.

0:38:38 > 0:38:40- It's an absolutely standard... - Really?- Yeah.

0:38:40 > 0:38:43That Scandinavian liquorice is horrible.

0:38:43 > 0:38:45LAUGHTER

0:38:45 > 0:38:47Not to upset anyone!

0:38:47 > 0:38:50Honestly, if you're not from Scandinavia,

0:38:50 > 0:38:53it's really hard to eat, because it's salted liquorice.

0:38:53 > 0:38:56- Have you ever tried it?- No. - It's not just normal liquorice.

0:38:56 > 0:38:58You know, I have a lot of Scandinavian family and friends,

0:38:58 > 0:39:01I love them dearly, but I'm not eating your liquorice.

0:39:01 > 0:39:03LAUGHTER

0:39:03 > 0:39:05"I'll use your saunas, I ain't going to eat your liquorice."

0:39:05 > 0:39:08That's the end of a flourishing relationship.

0:39:10 > 0:39:13- Right, I'm just adding a little bit of butter to your mash.- Right.

0:39:13 > 0:39:14Just to richen it a little bit.

0:39:14 > 0:39:17And don't forget, all of today's studio recipes,

0:39:17 > 0:39:19including this one from Andi, are on the website.

0:39:19 > 0:39:20Go to...

0:39:21 > 0:39:24All right, this'll be ready in two seconds.

0:39:24 > 0:39:26Let's just get this kale a little bit...

0:39:26 > 0:39:28Get it onto a bit of a hotter heat.

0:39:28 > 0:39:30Do you want the butter in there as well?

0:39:30 > 0:39:32There's some butter underneath, it's quite good.

0:39:32 > 0:39:34We could put more in a second. You love a bit of butter, don't you?

0:39:34 > 0:39:36Yeah! LAUGHTER

0:39:36 > 0:39:39He's a butter boy, you know? Right, I'm just go to let that...

0:39:39 > 0:39:43- So what's in the kale? Is it...? - It's just butter. And a little salt.

0:39:43 > 0:39:46- Doesn't need anything else? - Doesn't really need anything else.

0:39:46 > 0:39:48And also, with kale, that's another thing.

0:39:48 > 0:39:52There's a lot of kale around. Some of it is really, like, woody?

0:39:52 > 0:39:53Have you noticed that?

0:39:53 > 0:39:56So you have to be really careful about what you're getting,

0:39:56 > 0:40:00I think, with the kale. Right, this'll be ready in two minutes.

0:40:00 > 0:40:01Nearly there.

0:40:01 > 0:40:05It's very festive-looking, isn't it, the bottle?

0:40:05 > 0:40:07- Would you like to try some?- I would!

0:40:07 > 0:40:10If you've got a few little shot glasses around.

0:40:10 > 0:40:11Is that mash ready, my love?

0:40:11 > 0:40:13I'm so intrigued by the black walnuts...

0:40:13 > 0:40:14- Is that ready?- Yeah.

0:40:16 > 0:40:18Righty ho.

0:40:18 > 0:40:20- I think it's great.- Yeah?- Yeah!

0:40:20 > 0:40:21Here we go, this is all coming together.

0:40:21 > 0:40:24Now, here is a lovely bit of kale.

0:40:26 > 0:40:30Watch your back there, my darling, that's rather hot.

0:40:30 > 0:40:34And then we're going to just spoon this lovely sauce over the top.

0:40:34 > 0:40:38So the sauce is ready. Get some of the little prune bits out of there.

0:40:38 > 0:40:41I love prunes as well, with fatty meat.

0:40:41 > 0:40:43And there we have it.

0:40:43 > 0:40:46That's a pork chop with prunes and black walnut liqueur,

0:40:46 > 0:40:49a parsley and potato mash, and some buttered kale.

0:40:54 > 0:40:56Would you like to try some?

0:40:56 > 0:40:59- Yes, we would!- Absolutely!- Lovely.

0:40:59 > 0:41:02I'm going to give it to you guys first.

0:41:02 > 0:41:03There we go.

0:41:04 > 0:41:06- Pass that...- Oh, right, the...!

0:41:06 > 0:41:08LAUGHTER

0:41:08 > 0:41:11"Could I just have that liqueur? That would be great, thanks."

0:41:11 > 0:41:13- The classic match with this recipe. - Mmm, that's lovely.

0:41:13 > 0:41:16- It's nice, isn't it?- Yeah, really good.- Is it quite pricey?

0:41:16 > 0:41:18You shouldn't have given it away, you should've kept it for yourself.

0:41:18 > 0:41:20Well, I might take it back.

0:41:20 > 0:41:23- It's almost dessert-like. - Yeah, yeah. Puddingy.

0:41:23 > 0:41:27- That sweetness, yeah. - Oh, my God, this is so delicious.

0:41:27 > 0:41:28- Do you like that?- Mmm!

0:41:28 > 0:41:30You taste the nuttiness as well,

0:41:30 > 0:41:32you can definitely feel that savoury edge to it.

0:41:32 > 0:41:35- The liquorice works very well with the prune, right?- Mmm!

0:41:35 > 0:41:37It's really good.

0:41:37 > 0:41:40Liquorice is actually one of the things that I strongly dislike.

0:41:40 > 0:41:45- Yes!- One of the only ones. I really hate it. And this is just... Yep.

0:41:45 > 0:41:48I used to be like that as well, and then I started cooking with it,

0:41:48 > 0:41:50and I realised I can have it like that.

0:41:50 > 0:41:51I didn't like to eat it straight up.

0:41:51 > 0:41:53- Works well with fat as well, doesn't it?- Yes, beautiful.

0:41:53 > 0:41:55Now, in just a moment,

0:41:55 > 0:41:57one of the finalists in this year's Bake Off, Andrew Smyth,

0:41:57 > 0:42:00has a money-saving idea for a home-made Christmas gift -

0:42:00 > 0:42:03Black Forest macarons. Delicious, they sound, as well.

0:42:03 > 0:42:05And Delia's got a great dish for a Christmas dinner party,

0:42:05 > 0:42:07her Chocolate Stunner.

0:42:07 > 0:42:11Now, David, have you got any fond or dark Christmas memories?

0:42:11 > 0:42:13- Both. - LAUGHTER

0:42:13 > 0:42:16- What would you like to start with? - No, I'll save you from the dark one,

0:42:16 > 0:42:20- because it's affected me for so many years.- Oh, right, OK!

0:42:20 > 0:42:22Bit more than I was looking for!

0:42:22 > 0:42:25Or, like heavenly and hellish food,

0:42:25 > 0:42:27you could choose whether you want my dark or my...?

0:42:27 > 0:42:30OK, let's keep it light.

0:42:30 > 0:42:35Well, after 30 years of living together with my now wife,

0:42:35 > 0:42:40and having five children between us, we decided to finally get married.

0:42:40 > 0:42:44- And so we went down to Burgh Island in Devon.- Oh, nice!

0:42:44 > 0:42:45The Agatha Christie...

0:42:45 > 0:42:48The Agatha Christie hotel on the little island.

0:42:48 > 0:42:52We had Christmas in a house over the peninsula,

0:42:52 > 0:42:55and then went and got married on Burgh Island on the 27th.

0:42:55 > 0:42:58- And that is the Christmas... - ALL:- Aw!

0:42:58 > 0:43:00That's a nice memory, there we go.

0:43:00 > 0:43:03Right, let's hear from some more of the nation's famous faces

0:43:03 > 0:43:05with their reflections on Christmas.

0:43:05 > 0:43:08We're going to try to get together, as we do every Christmas,

0:43:08 > 0:43:11get all my kids and grandkids, and it involves

0:43:11 > 0:43:18a lot of opening presents, a lot of eating and drinking wine,

0:43:18 > 0:43:20and finishing off, hopefully,

0:43:20 > 0:43:24with a very, very nice malt whisky at the end.

0:43:24 > 0:43:26What would I like this Christmas?

0:43:26 > 0:43:30Stuff! I just want stuff. I like lots of it, and I like opening it.

0:43:30 > 0:43:33I don't care how cheap it is, I just want more.

0:43:33 > 0:43:36CREW LAUGHS

0:43:36 > 0:43:39The thing I'm looking forward to most is not doing anything.

0:43:39 > 0:43:42For me, I'm constantly running around the world

0:43:42 > 0:43:44in different places.

0:43:44 > 0:43:48So I'm hoping to be home with my family and just have a nice,

0:43:48 > 0:43:52quiet time for a change. And possibly be somewhere warm.

0:43:52 > 0:43:56If you're struggling to find a gift for that special someone,

0:43:56 > 0:43:58then why not bake them something instead?

0:43:58 > 0:44:01Every day we have one of the stars of The Great British Bake Off

0:44:01 > 0:44:03to show us how to make the perfect edible gift.

0:44:03 > 0:44:06Welcome today's chef, Andrew Smyth. Thanks for coming on, Andrew.

0:44:06 > 0:44:08- Pleasure to be here. - What are you going to make for us?

0:44:08 > 0:44:10I'm making some of these Black Forest macarons.

0:44:10 > 0:44:12- They're kind of a retro twist on a French classic.- Nice, nice.

0:44:12 > 0:44:16- And people spend a lot of money on these, don't they?- Yes, they do.

0:44:16 > 0:44:18And you know what, they maybe have a bit of an unfair reputation

0:44:18 > 0:44:20for being a bit tricky to do at home.

0:44:20 > 0:44:22But hopefully, with a few tips and tricks,

0:44:22 > 0:44:24you'll be having great macarons at home as well.

0:44:24 > 0:44:26OK, what can I do?

0:44:26 > 0:44:29Can you just blitz together, just in a food processor,

0:44:29 > 0:44:31- some ground almonds and icing sugar? - Mmm-hmm.

0:44:31 > 0:44:33As well as some cocoa powder as well,

0:44:33 > 0:44:35just to give us a bit of a chocolaty hit. OK.

0:44:35 > 0:44:37If you blitz those together.

0:44:37 > 0:44:40All I've got over here is just a sugar syrup.

0:44:40 > 0:44:41It's some granulated sugar and water,

0:44:41 > 0:44:44which I'm bringing to 118 degrees.

0:44:44 > 0:44:46Very important, the temperature for this,

0:44:46 > 0:44:48and this is going to go into an Italian meringue.

0:44:48 > 0:44:51- And that's going to stabilise it, right?- Yes, absolutely.

0:44:51 > 0:44:53Now, there's several different ways you can make a macaron.

0:44:53 > 0:44:57- You can do the French method, the Swiss method.- What do you prefer?

0:44:57 > 0:44:58Well, I like the Italian,

0:44:58 > 0:45:00which is making an Italian meringue with sugar syrup.

0:45:00 > 0:45:03It gives me a much more stable and reliable macaron.

0:45:03 > 0:45:07- A bit more washing-up, maybe, but... - Yeah. So where did you learn?

0:45:07 > 0:45:10- Did you just go through books and teach yourself?- Yes.

0:45:10 > 0:45:13My family got me into cooking at an early age,

0:45:13 > 0:45:15but it was only really recently that

0:45:15 > 0:45:19I got more into baking full time, I suppose.

0:45:19 > 0:45:21And Bake Off required a lot of practice for that,

0:45:21 > 0:45:26pushing my skill set a bit more to what it was from before, I suppose.

0:45:26 > 0:45:28And was it a surprise to reach the final?

0:45:28 > 0:45:32It was, it really was a surprise to reach the final.

0:45:32 > 0:45:34It was my aim to not go out the first week,

0:45:34 > 0:45:38which I very nearly did, and after that, anything was a bonus.

0:45:38 > 0:45:41So, getting past the halfway point was amazing.

0:45:41 > 0:45:43- Star Baker in week seven was great. - Yeah.

0:45:43 > 0:45:46And then, yeah, going towards the final, fantastic.

0:45:46 > 0:45:48And how did you get on with Berry and Hollywood?

0:45:48 > 0:45:52You know what? They've very different judging styles.

0:45:52 > 0:45:55Paul Hollywood, he's always fair.

0:45:55 > 0:45:59I think the good thing, I would say, if you get praise from him,

0:45:59 > 0:46:00you know it's well-earned.

0:46:00 > 0:46:02If he's not happy, he'll make it very clear.

0:46:02 > 0:46:05Mary always tries to seek the positives in everything.

0:46:05 > 0:46:10Didn't you get Star Baker a couple of times, though?

0:46:10 > 0:46:13I did, I got it in week seven and also the semifinal.

0:46:13 > 0:46:17That was great, getting it in the semifinal as well, it was fantastic.

0:46:17 > 0:46:19Because it was a double whammy, really.

0:46:19 > 0:46:22I got into the final and I had Star Baker. So it was fantastic.

0:46:22 > 0:46:25- And you're an engineer by trade, aren't you?- Yes, I am.

0:46:25 > 0:46:28So I'm still engineering four days a week.

0:46:28 > 0:46:30And then I've got one day for Bake Off opportunities.

0:46:30 > 0:46:34Hopefully building up to go into science and engineering TV,

0:46:34 > 0:46:35- hopefully.- Oh, really?

0:46:35 > 0:46:37So your baking's not going to be a full-time thing -

0:46:37 > 0:46:39that's just going to be a hobby...?

0:46:39 > 0:46:42Yeah, it's something I love to do as a hobby, on the side.

0:46:42 > 0:46:46Just quickly, all I've done here is whisk up half my egg whites.

0:46:46 > 0:46:49And then I've got sugar syrup, which has got to 118 degrees.

0:46:49 > 0:46:50Now, you want to be quite careful with this bit,

0:46:50 > 0:46:53you just pour it down the side of the bowl, very carefully,

0:46:53 > 0:46:54just watch the speed on the mixer.

0:46:54 > 0:46:58- Yeah, otherwise you're splattering yourself with hot sugar.- Exactly.

0:46:58 > 0:47:02- And just down the side of the bowl. - Nobody wants that at Christmas.

0:47:02 > 0:47:05Exactly. All this will do is just whip this up.

0:47:05 > 0:47:06You do this for six or seven minutes

0:47:06 > 0:47:09until it's really glossy, firm peaks.

0:47:09 > 0:47:11What we'll do with the ground almonds and icing sugar,

0:47:11 > 0:47:15we'll mix in the other egg whites, and then you fold those together.

0:47:15 > 0:47:20- OK. So that's done, then egg whites in here?- Yep, absolutely.

0:47:20 > 0:47:23The other egg whites go in there. I'll just put that mix away.

0:47:24 > 0:47:27- Other egg whites can go in there. - Right.

0:47:27 > 0:47:28You want to mix this to a paste,

0:47:28 > 0:47:32so sometimes it requires just a bit more or a bit less egg white.

0:47:33 > 0:47:35You just want to gently mix that together.

0:47:35 > 0:47:38Generally, with the meringue, you want to be quite careful

0:47:38 > 0:47:40to keep as much air in it as possible.

0:47:40 > 0:47:43The trick with a good macaron is to try and knock as much of

0:47:43 > 0:47:45the air out of it as you dare.

0:47:45 > 0:47:47That's how you get that lovely dome on top,

0:47:47 > 0:47:50- cos you don't want any peaks at all.- Right. OK.

0:47:50 > 0:47:53What's your favourite thing to bake? Is this one of them?

0:47:53 > 0:47:57This is something... I've always had a bit of a soft spot for macarons.

0:47:57 > 0:48:01Just because they're a bit technical,

0:48:01 > 0:48:03but I just love the taste of them.

0:48:03 > 0:48:04Any time I've been to Paris or anything,

0:48:04 > 0:48:07I've always done some macarons on the side.

0:48:07 > 0:48:09Andrew, is it one of those things, the more you do it,

0:48:09 > 0:48:11- the less intimidating it becomes? - Sorry?

0:48:11 > 0:48:14Is it one of those things that becomes less intimidating?

0:48:14 > 0:48:15Because it is a bit scary,

0:48:15 > 0:48:18there's loads of different levels to it, and things happening.

0:48:18 > 0:48:21- Practice makes perfect.- Yeah.

0:48:21 > 0:48:22How many times have you made these? Lots?

0:48:22 > 0:48:24I've made these quite a few times, actually.

0:48:24 > 0:48:29It was one of these things I was determined to get perfect.

0:48:29 > 0:48:32So all I'll do is add a bit of the macaron...

0:48:32 > 0:48:34Not the macaron. A bit of the meringue around there,

0:48:34 > 0:48:36just to slacken it up.

0:48:36 > 0:48:38Coming from an engineering background,

0:48:38 > 0:48:42do you look more into the science of baking, would you say?

0:48:42 > 0:48:44Erm...yes.

0:48:44 > 0:48:45I tried to bring my strengths into the tent.

0:48:45 > 0:48:49I take a real interest in why that side of baking works.

0:48:49 > 0:48:50So why meringues rise,

0:48:50 > 0:48:53- what are the different raising agents and everything.- Yeah.

0:48:53 > 0:48:56I think it actually helped me get a bit further in the tent.

0:48:56 > 0:48:58You've got to bring your strengths into the tent

0:48:58 > 0:49:01cos there's so many great, competent, amateur bakers there.

0:49:01 > 0:49:03You did that really complicated thing

0:49:03 > 0:49:05with all the cogs and the wheels.

0:49:05 > 0:49:08Yes, my rotating pies, I know!

0:49:08 > 0:49:10What was it, rotating pies?

0:49:10 > 0:49:13It was rotating cog pies, interlinked.

0:49:13 > 0:49:16It was for Tudor week, it was very Tudor.

0:49:16 > 0:49:19So, baking aside, tell us about this jumper you're wearing.

0:49:19 > 0:49:20LAUGHTER

0:49:20 > 0:49:23So, my jumper, I've gone very jazzy, very jazzy for Christmas!

0:49:23 > 0:49:25LAUGHTER

0:49:25 > 0:49:29You know, if you can't go camp at Christmas, when can you?

0:49:29 > 0:49:31That's what I say, all the time! LAUGHTER

0:49:31 > 0:49:32How do you wash that?

0:49:32 > 0:49:34You have to make sure you take the battery pack out -

0:49:34 > 0:49:36I think that's the key.

0:49:36 > 0:49:38You have to take the battery pack out when you're doing it.

0:49:38 > 0:49:41All I've done, I've just mixed this together.

0:49:41 > 0:49:44You want to mix it until, if you drop a drop of it,

0:49:44 > 0:49:47it sinks into the mixture in about 20 seconds, and that's when

0:49:47 > 0:49:49you know you're going to get those nice dome tops on.

0:49:49 > 0:49:51There's your engineering coming out...

0:49:51 > 0:49:53I'm just going to show you how to do a couple of these.

0:49:53 > 0:49:55So just cut a hole in the end.

0:49:55 > 0:49:57I've only put a wee bit of mixture in here, just to demo it.

0:49:57 > 0:50:00But, if you pipe out...

0:50:00 > 0:50:02Now, I like quite a generous macaron.

0:50:05 > 0:50:07So try and pipe a couple like this.

0:50:07 > 0:50:09- Science!- Quite a soft mixture.

0:50:09 > 0:50:11It is a very soft mix. And that's the key.

0:50:11 > 0:50:14So you pipe your soft mix, and if you do that,

0:50:14 > 0:50:17you'll see, the dome comes out the top.

0:50:17 > 0:50:18- So that's just holding its own shape.- Exactly.

0:50:18 > 0:50:23You leave those for about half an hour, just out in the open.

0:50:23 > 0:50:24That forms the skin,

0:50:24 > 0:50:26so it means it's less likely to break open on top.

0:50:26 > 0:50:29- That's an amazing tip!- So I'd leave those, half an hour, and then,

0:50:29 > 0:50:30just before they go into the oven,

0:50:30 > 0:50:33drop it, three times.

0:50:33 > 0:50:36Get all that Christmas frustration vented out.

0:50:36 > 0:50:38That'll give you the nice feet on the bottom...

0:50:38 > 0:50:40What is that doing? Just knocking some of the air out?

0:50:40 > 0:50:42On macarons, you have this beautiful shell,

0:50:42 > 0:50:44and then you have the feet on the bottom,

0:50:44 > 0:50:47- and that's just to help those get started growing.- OK.

0:50:47 > 0:50:51And they go into quite a cool oven, about 150, for 14-15 minutes,

0:50:51 > 0:50:53and then just leave them to cool on the tray.

0:50:53 > 0:50:56Now, all I've done, I've just whipped up a bit of a...

0:50:56 > 0:50:59Because it's Black Forest, we've got a dark chocolate ganache

0:50:59 > 0:51:02- with a bit kirsch in there, bit of liqueur as well.- Nice!

0:51:02 > 0:51:04Then all I'm going to do is we'll have a little bit

0:51:04 > 0:51:07of morello cherry jam. It's really in vogue at the moment.

0:51:07 > 0:51:10- You can get it really easily in all supermarkets.- What is it, sorry?

0:51:10 > 0:51:12- It's morello cherry jam.- OK.

0:51:12 > 0:51:15And then if you just pipe a ring of that.

0:51:15 > 0:51:17- Is there a wee teaspoon there? - Teaspoon, yeah.

0:51:17 > 0:51:19Over here, lovely.

0:51:19 > 0:51:23Just a little teaspoonful of that in the middle.

0:51:23 > 0:51:26And you can twist this, if you want to do an Amaretto version,

0:51:26 > 0:51:29- you might hide something else in the middle.- I would like that.

0:51:29 > 0:51:31And then just sandwich those together,

0:51:31 > 0:51:32just give them a little wiggle.

0:51:32 > 0:51:35I like how sciencey you are, Andrew.

0:51:35 > 0:51:38You know, I love the precision, I love the precision.

0:51:38 > 0:51:42And there you go, that's how you do your Christmas macarons.

0:51:42 > 0:51:45So it's quite labour-intensive? Takes a long time.

0:51:45 > 0:51:48It's labour-intensive but, you know, they keep really well,

0:51:48 > 0:51:50and, actually, they're better the day after.

0:51:50 > 0:51:51Cos macaron shells soften slightly,

0:51:51 > 0:51:53and absorb some of the flavour of the filling.

0:51:53 > 0:51:55So just keep them away in the fridge...

0:51:55 > 0:51:57You've got to be patient, haven't you?

0:51:57 > 0:51:59And, obviously, if you're giving this as a gift,

0:51:59 > 0:52:01- you've got to love them, haven't you?- Yeah, you really do.

0:52:01 > 0:52:04But, you know, macarons are very popular at the moment.

0:52:04 > 0:52:06The amount you pay the shops for them - cheaper making them at home.

0:52:06 > 0:52:08- Over a quid sometimes.- Yeah.

0:52:08 > 0:52:10But, you know, if you put a bit of effort in,

0:52:10 > 0:52:12- it shows you love someone at Christmas.- ALL:- Aw!

0:52:12 > 0:52:15- We're all about that! - ..all this soppy Christmas stuff!

0:52:15 > 0:52:18That aside, remind us what these are?

0:52:18 > 0:52:19These are my Black Forest macarons

0:52:19 > 0:52:21with a morello cherry jam and a kirsch ganache.

0:52:21 > 0:52:23Delicious, they look amazing.

0:52:28 > 0:52:31Right, let's go over and share the love.

0:52:31 > 0:52:33- Mmm!- Ooh, yes, please!

0:52:33 > 0:52:37Delicious looking, look at these. They're so pretty.

0:52:37 > 0:52:40Do you eat a lot of your own...?

0:52:40 > 0:52:42Yeah, absolutely, but you need to be careful, I think.

0:52:42 > 0:52:43Bake Off made me a bit paranoid,

0:52:43 > 0:52:45that I was going to put on a lot of weight.

0:52:45 > 0:52:48So just one of everything and share the rest of it.

0:52:48 > 0:52:51- That's gorgeous! - Oh, my God, so good.

0:52:51 > 0:52:53And, do you know, Andrew, I don't normally like macaron?

0:52:53 > 0:52:56I was a bit like, "Oh, no, not macarons," but these are beautiful.

0:52:56 > 0:52:57Not to fill him up too much!

0:52:57 > 0:52:59- These are really gorgeous. - They are just great.

0:52:59 > 0:53:01I love that jam in the middle, it's just delicious.

0:53:01 > 0:53:03- And the chewy thing.- Cuts through the sweetness a bit, actually.

0:53:03 > 0:53:05- Incredibly rich.- Mm. - It's a great recipe.

0:53:05 > 0:53:07I take my hat off to all of you,

0:53:07 > 0:53:10cooking at speed under pressure like this.

0:53:10 > 0:53:11Incredible.

0:53:11 > 0:53:14- I mean, my chicken chorizo takes a lot of time.- I can imagine.

0:53:14 > 0:53:17I can imagine. They're delicious. Now, listen, Christmas...

0:53:17 > 0:53:20You know, a lot of baking going on. Give us a tip.

0:53:20 > 0:53:22What's your best tip for Christmas baking?

0:53:22 > 0:53:25So my tip would be, especially when it comes to Christmas Day -

0:53:25 > 0:53:26get a spreadsheet going.

0:53:26 > 0:53:28Have a good plan in order of how you're going to organise

0:53:28 > 0:53:31Christmas Day, cos it actually takes a lot of the stress of it...

0:53:31 > 0:53:33- Sorry, "Get a spreadsheet going"? - No, but...

0:53:33 > 0:53:36- Isn't this about Christmas and fun? - I did it in the Bake Off.

0:53:36 > 0:53:39But it enables you to have all that free time for fun as well.

0:53:39 > 0:53:41You know, if you've got organised cooking,

0:53:41 > 0:53:43- then you can maximise your free time.- It's the engineer in you.

0:53:43 > 0:53:46Sensible though it is, I've gone right off you, to be honest.

0:53:46 > 0:53:47Right, that's Andrew's tip.

0:53:47 > 0:53:50Here's more of my chef friends with their cooking advice

0:53:50 > 0:53:52to get you through the festive season.

0:53:52 > 0:53:54There won't be a spreadsheet in this, I tell you.

0:53:54 > 0:53:55THEY LAUGH

0:53:55 > 0:53:58My top tip for Christmas is -

0:53:58 > 0:54:01late-night chestnuts, fresh on the open fire.

0:54:01 > 0:54:03Wrap them in some foil, a little bit of sea salt.

0:54:03 > 0:54:06If you don't have a fire, pop them in the oven.

0:54:06 > 0:54:08Cook them until their soft, and eat away.

0:54:08 > 0:54:11My Christmas tip - lay off the booze

0:54:11 > 0:54:15until your friends and family are sitting at the table.

0:54:15 > 0:54:17The worst thing that can happen

0:54:17 > 0:54:20is that you'll have a bit of catching up to do.

0:54:20 > 0:54:23Go easy. Trust me, drinking and cooking doesn't work.

0:54:23 > 0:54:26Spanish Pedro Ximenez, a sweet sherry wine,

0:54:26 > 0:54:29is my favourite choice for this Christmas.

0:54:29 > 0:54:33I use it either to poach pears and use it as a dessert

0:54:33 > 0:54:37or I can make a reduction and drizzle it over a salad

0:54:37 > 0:54:41or with any starter, or as well to splash it over the roasting tray

0:54:41 > 0:54:44with the turkey and make a lovely gravy.

0:54:44 > 0:54:45Feliz Navidad.

0:54:45 > 0:54:48Now, earlier, we showed you what you could cook with liqueur.

0:54:48 > 0:54:50But now it's time to drink some.

0:54:50 > 0:54:53- Jane, you got liqueur cocktails for us.- I have indeed.- Good!

0:54:53 > 0:54:56- Do you like those?- Yeah, I do. - Are you a fan?- Yes.

0:54:56 > 0:54:58Liqueurs are really nice in cocktails, because they...

0:54:58 > 0:55:01They're good for dessert cocktails especially, as they're more viscous,

0:55:01 > 0:55:03they give that extra texture in it.

0:55:03 > 0:55:06So I'm going to get going with this one, called Melted Snowman.

0:55:06 > 0:55:08This is Baileys, but it's the chocolate Baileys,

0:55:08 > 0:55:11- so you could add creme the cacao to, like, the normal one.- Mm-hm.

0:55:11 > 0:55:14But I've gone for a lazy version cos it's Christmas.

0:55:14 > 0:55:17So I'm just mixing this in with a bit of brandy.

0:55:17 > 0:55:20It's super, super simple. In this shaker, I've already got some ice,

0:55:20 > 0:55:24about half-filled with ice. Bit of brandy.

0:55:24 > 0:55:25Shake it up.

0:55:25 > 0:55:27And that's literally it.

0:55:27 > 0:55:28Oh, nice.

0:55:28 > 0:55:30But you want to shake it for quite a long time,

0:55:30 > 0:55:33until your hand is basically frozen off, because you really want to...

0:55:33 > 0:55:34You can do that.

0:55:34 > 0:55:36You really want the chocolate to be foamy,

0:55:36 > 0:55:39you want a drink to look a bit like it does over there on the table.

0:55:39 > 0:55:41- Right.- Delicious.

0:55:41 > 0:55:43We used to put whisky into our Baileys.

0:55:43 > 0:55:45So you could do that with whisky as well.

0:55:45 > 0:55:46Matt, I'll get you to dislodge that for me,

0:55:46 > 0:55:48cos I know you'll do such a good job of it.

0:55:48 > 0:55:50- You can smell it already. - Smells good.

0:55:50 > 0:55:51- And you can smell... - Mmm.- So it's frothy.

0:55:51 > 0:55:54I mean, you could shake it for a little bit longer,

0:55:54 > 0:55:56it would get even frothier, which would be a bit more festive.

0:55:56 > 0:55:58- A yummy milkshake.- And one of you's

0:55:58 > 0:55:59having a little bit more than the other one.

0:55:59 > 0:56:01There's plenty more to come, so there you go.

0:56:01 > 0:56:04- Don't look at me like that! - I'll take that then.- Melted Snowman.

0:56:04 > 0:56:05- Cheers.- There's plenty more to go.

0:56:05 > 0:56:08Are you going to try your one?

0:56:08 > 0:56:11- Oh!- You like that?- Oh, I like that. - What do you think about that, guys?

0:56:11 > 0:56:13- Delish.- You like that? - It's yummy, right?

0:56:13 > 0:56:15Very nice - not too much!

0:56:15 > 0:56:17- Not too much?- A modest amount. - A modest amount.

0:56:17 > 0:56:19This is a modest amount.

0:56:19 > 0:56:22So this is a mocktail. Super, super easy.

0:56:22 > 0:56:25It's just a bit of orange juice, mixed in with a bit of lemonade,

0:56:25 > 0:56:28and then I'm going to do the finishing

0:56:28 > 0:56:31- with a bit of whipped double cream on top.- Oh!

0:56:31 > 0:56:33Orange juice, lemonade and...cream?

0:56:33 > 0:56:36- If you've never tried it before, Matt, this is a revelation.- Really?

0:56:36 > 0:56:38- A revelation. - It's not going to curdle?

0:56:38 > 0:56:40It's not going to curdle, because, when you do it like this...

0:56:40 > 0:56:43- Cos it sounds horrendous at the moment.- It just...- Ooh!

0:56:43 > 0:56:46It sits on top. Have I gone a bit crazy there?

0:56:46 > 0:56:48- It's a lot of cream. - Yeah, I'm going to...

0:56:48 > 0:56:51- It's a bit like a lemonade float? - Yeah.- Exactly that. See?

0:56:51 > 0:56:53It sounds appealing to you already, doesn't it?

0:56:53 > 0:56:56Yes. LAUGHTER

0:56:56 > 0:56:57Yes, I can't wait to try it.

0:56:57 > 0:56:59If I laugh and do this, I think it might well get mixed in,

0:56:59 > 0:57:00so don't make me laugh.

0:57:00 > 0:57:03OK, so you're using the old Irish coffee technique here?

0:57:03 > 0:57:05- LAUGHING:- I am using it! I said don't make me laugh!

0:57:05 > 0:57:08- LAUGHTER Can I tickle you!- No!

0:57:09 > 0:57:10- Right, OK. - And what's this, cinnamon?

0:57:10 > 0:57:12There we go. Yeah. So that's a bit of cinnamon sugar

0:57:12 > 0:57:14round the rim if you want to fancy it up,

0:57:14 > 0:57:16cos I know Matt loves the fancy...

0:57:16 > 0:57:18Hang on, hang on, hang on, hang on, hang on, hang on. So eager!

0:57:18 > 0:57:20So eager all of a sudden to get into it.

0:57:20 > 0:57:21It's just sounding a bit weird.

0:57:21 > 0:57:23Then a little bit of cinnamon on the top,

0:57:23 > 0:57:24just to make it a bit more festive.

0:57:24 > 0:57:26Sorry, Andi, yours doesn't look quite...

0:57:26 > 0:57:28Sorry, can I just say? That's the second one.

0:57:28 > 0:57:32He got the big drink, and I've got the shabby mocktail!

0:57:33 > 0:57:36- Who's got the mocktail over there? - It's not shabby!

0:57:36 > 0:57:38- Tuck in!- Yeah, yeah.

0:57:38 > 0:57:41It's cream and lemonade, which is like a Coke float or something.

0:57:41 > 0:57:44A cream soda-y kind of thing, but with a citrus twist.

0:57:44 > 0:57:46- What you think about that? - Do you like it?

0:57:46 > 0:57:48- ALL:- Yeah. - LAUGHTER

0:57:48 > 0:57:52- I don't believe you!- He's an actor. - I'd still take the Baileys.

0:57:52 > 0:57:54I would take the Baileys over that one, but it's still lovely.

0:57:54 > 0:57:57- This is going to curdle in my stomach.- It's really delicious.

0:57:57 > 0:57:58LAUGHTER

0:57:58 > 0:58:01- OK, Jane.- Come on! - Shall we move on to Amaretto?

0:58:01 > 0:58:04- I think you might have more success. - I think we'll have success here.

0:58:04 > 0:58:06This is premade, just before we go.

0:58:06 > 0:58:09So this is my Drunken Gingerbread Man.

0:58:09 > 0:58:12It involves using a shaker, but I've got a couple of premade ones here.

0:58:12 > 0:58:15- So it's Amaretto, which I know you love.- Good.- And I love.

0:58:15 > 0:58:17- Such a delicious sort of Christmas flavour.- Yeah.

0:58:17 > 0:58:19Some egg white to give it the sort of creaminess.

0:58:19 > 0:58:21Lemon juice, bit of bitters,

0:58:21 > 0:58:23and some ginger syrup to give it that gingery kick.

0:58:23 > 0:58:25- Oh, that ginger syrup. We had that the other day.- Nice.

0:58:25 > 0:58:28And then just a little bit of sort of candied orange peel,

0:58:28 > 0:58:31- just to garnish it.- Yeah, I can cope with that amount of garnish.

0:58:31 > 0:58:32You can cope with that, not too fancy?

0:58:32 > 0:58:36- I like the little false straw.- Yeah. It sort of sexes it up a little bit.

0:58:36 > 0:58:38- Ooh!- Do you like that?- Oh, wowzer! - Ooh, that's nice.

0:58:38 > 0:58:40Keeps going, doesn't it?

0:58:40 > 0:58:42- But Amaretto in general, I think... - This is really good, Jane.

0:58:42 > 0:58:44- Do you like that? - Baker's favourite right there.

0:58:44 > 0:58:47- Baker's favourite, yeah? - Yeah, very sweet.

0:58:47 > 0:58:51Thank you so much, Jane. Now it's time to go back to 1990,

0:58:51 > 0:58:54where Delia is making a show-stopping, decadent dessert

0:58:54 > 0:58:57that really does stand the test of time.

0:59:01 > 0:59:05Now, if you haven't had too much rich food at Christmas,

0:59:05 > 0:59:07I want to recommend this one here.

0:59:07 > 0:59:10This is what I call a chocolate stunner.

0:59:10 > 0:59:12It's called chocolate truffle torte,

0:59:12 > 0:59:15and it's so good, I want to show you just how to make it.

0:59:17 > 0:59:19Now, the great thing about chocolate truffle torte

0:59:19 > 0:59:21is it's dead easy to make.

0:59:21 > 0:59:24You start off with a nine-inch cake tin,

0:59:24 > 0:59:28and just lightly oil it with some flavourless oil, like groundnut oil.

0:59:28 > 0:59:31And also put a sheet of silicon paper in the bottom,

0:59:31 > 0:59:34and that should be also lightly oiled.

0:59:34 > 0:59:36Now, on the top of the truffle torte,

0:59:36 > 0:59:38we're going to have some crushed biscuits.

0:59:38 > 0:59:41And they're called amaretti biscuits.

0:59:41 > 0:59:44You buy them in Italian shops, or some supermarkets sell them,

0:59:44 > 0:59:47and they are little almond biscuits made in Italy.

0:59:47 > 0:59:50They come in lovely, pretty sweet papers like this

0:59:50 > 0:59:53and they serve them in Italy with coffee and liqueurs.

0:59:53 > 0:59:56Now, what I've got in my basin in front of me

0:59:56 > 0:59:59is 3oz of amaretti biscuits that have been

0:59:59 > 1:00:03just very roughly crushed with a rolling pin - not too finely,

1:00:03 > 1:00:05you need to have a bit of texture in them.

1:00:05 > 1:00:09And then they're going to go into the base of the tin.

1:00:09 > 1:00:13And you just shake them lightly and evenly all over the base,

1:00:13 > 1:00:17and just spread it out, like that.

1:00:17 > 1:00:18As evenly as you can.

1:00:18 > 1:00:20Perhaps it just needs a little bit of a shake, like that,

1:00:20 > 1:00:22to get it evenly spread.

1:00:22 > 1:00:24And then you deal with the chocolate filling.

1:00:24 > 1:00:27And for that, I've got one pound of dessert chocolate

1:00:27 > 1:00:29that's been broken up into little pieces in the bowl here.

1:00:29 > 1:00:32But I want to say something about the chocolate.

1:00:32 > 1:00:34It should be good quality chocolate, if possible,

1:00:34 > 1:00:36not just ordinary cooking chocolate,

1:00:36 > 1:00:38cos this is a very special dessert.

1:00:38 > 1:00:40And then there's a new ingredient that goes in next,

1:00:40 > 1:00:44something you might not have seen before, and that is liquid glucose.

1:00:44 > 1:00:47Now, you buy liquid glucose at the chemist's shop

1:00:47 > 1:00:49and I've got five tablespoons of it here,

1:00:49 > 1:00:52which I'm going to put in with the chocolate.

1:00:52 > 1:00:55It's very sort of gungy, sticky stuff, and you might think,

1:00:55 > 1:00:57"My goodness! Do I really want to be eating that?"

1:00:57 > 1:00:59But it doesn't have any flavour,

1:00:59 > 1:01:04it just gives the whole truffle torte a beautiful, velvety texture.

1:01:05 > 1:01:08And then the next ingredient that I'm going to use is rum.

1:01:08 > 1:01:11I've got five tablespoons here of dark rum.

1:01:11 > 1:01:12So that goes in next.

1:01:17 > 1:01:19And now that all has to be melted together,

1:01:19 > 1:01:22and I've got some here that's already been melted.

1:01:22 > 1:01:24I just want to say a little word about it.

1:01:24 > 1:01:28You put the chocolate bowl over some barely simmering water -

1:01:28 > 1:01:30it shouldn't really be boiling.

1:01:30 > 1:01:33And don't let the bottom of the bowl actually touch the water

1:01:33 > 1:01:34because, if you overheat chocolate,

1:01:34 > 1:01:38it sometimes gets very gungy, and it's very difficult to deal with.

1:01:38 > 1:01:42Now, the next ingredient, I'm afraid, is a pint of double cream.

1:01:42 > 1:01:45But before you lift your eyebrows in shock,

1:01:45 > 1:01:48let me just tell you that it does serve 10-12 people, this recipe,

1:01:48 > 1:01:51so it's not really a lot when you think of it that way.

1:01:51 > 1:01:53Now I'm just going to fold in the cream.

1:01:53 > 1:01:56And what I've done here is I've lightly whipped cream,

1:01:56 > 1:01:58but it's not really stiff.

1:01:58 > 1:02:01You can see the consistency, like this, as it goes in,

1:02:01 > 1:02:03and then you use a tablespoon

1:02:03 > 1:02:08and just lightly fold in the cream to the chocolate.

1:02:08 > 1:02:10It'll get a marbled effect first of all.

1:02:10 > 1:02:12You just go on and on, folding,

1:02:12 > 1:02:16until you've combined all the cream and the chocolate together.

1:02:19 > 1:02:22As soon as the marbling stops,

1:02:22 > 1:02:24and everything looks a nice, even colour...

1:02:26 > 1:02:28..which is going to be any minute now...

1:02:28 > 1:02:30It's very, very pretty, all this lovely marbling.

1:02:30 > 1:02:34..then all you do is pour it into the tin

1:02:34 > 1:02:36that contains the amaretti biscuits.

1:02:36 > 1:02:38And I'll just do that now.

1:02:47 > 1:02:49Scrape the bowl very thoroughly.

1:02:50 > 1:02:52Much more thoroughly than I've got time for.

1:02:52 > 1:02:56And then just give it a little tap, like that, to even it out.

1:02:56 > 1:03:00Cover it with clingfilm, and chill it for several hours.

1:03:01 > 1:03:04Now, as soon as it's thoroughly chilled,

1:03:04 > 1:03:06and you're ready to serve it, you take a palette knife,

1:03:06 > 1:03:10which I've started to do already here, and you just slide it

1:03:10 > 1:03:15all the way round the edge of the truffle torte, to loosen it.

1:03:16 > 1:03:19Now you've got to turn it out onto a plate.

1:03:19 > 1:03:22And what you do is invert a plate on top of the tin,

1:03:22 > 1:03:25and then you lift it up and turn it upside down.

1:03:25 > 1:03:27Now, I hope you've all got your fingers crossed.

1:03:27 > 1:03:28Here we go.

1:03:28 > 1:03:29And it goes plop...

1:03:31 > 1:03:32..when it comes out.

1:03:34 > 1:03:36Like that.

1:03:36 > 1:03:38There are the amaretti biscuits, all on the top,

1:03:38 > 1:03:40and all it's going to need now

1:03:40 > 1:03:43is just a little dusting of cocoa powder.

1:03:43 > 1:03:46And that is the magnificent chocolate truffle torte.

1:03:49 > 1:03:53The way I would like to serve the truffle torte is cut in very thin

1:03:53 > 1:03:55wedges with some well-chilled pouring cream.

1:03:55 > 1:03:58And if you want to add some extra touch,

1:03:58 > 1:04:02you could add two tablespoons of amaretti liquor to the cream

1:04:02 > 1:04:05and that would mix in with the flavour of the biscuits.

1:04:09 > 1:04:12Right, now, it's time for some festive competition and, every day,

1:04:12 > 1:04:15we're going head-to-head with our own ideas for a classic Christmas

1:04:15 > 1:04:18ingredient with a competition that we've called Yule Decide.

1:04:18 > 1:04:20GROANING

1:04:20 > 1:04:22And the prize is big. Yes, it is.

1:04:22 > 1:04:25It's a bauble and, so far, the score is 3-3,

1:04:25 > 1:04:28as you can see up here, so it's everything to play for.

1:04:28 > 1:04:32- Jane, you've got today's bauble. - I do.- Show it, in all its glory.

1:04:32 > 1:04:34- Are you ready?- What could it be?

1:04:34 > 1:04:37- It is a moustache festooned bauble. - Ah!

1:04:37 > 1:04:39- In honour of our brilliant guest David.- Homage.

1:04:39 > 1:04:41David Haig over there.

1:04:41 > 1:04:44Now today's ingredient is an absolute Christmas staple.

1:04:44 > 1:04:46- It's mincemeat. And I'm going to be doing...- What are you doing?

1:04:46 > 1:04:48- I'm going to make a panforte. - Which is?

1:04:48 > 1:04:51- Which is... It's basically... It's like a cake.- Mm-hm.

1:04:51 > 1:04:54It's an Italian cake that you'd have as a snack with coffee,

1:04:54 > 1:04:59- for example.- Is it like strong bread?- So, is it what?

1:04:59 > 1:05:01The literal translation, isn't it like "strong bread"?

1:05:01 > 1:05:04- Panforte!- Panforte!- Oh, OK. OK.

1:05:04 > 1:05:06- I've never thought of that, but, yeah, it is.- Just thinking about it.

1:05:06 > 1:05:09But, yeah, it's got chocolate, it's got mincemeat.

1:05:09 > 1:05:10It's got nuts, it's got dried figs,

1:05:10 > 1:05:13- it's got some booze in there as well. It's delicious.- Gorgeous.- Yum!

1:05:13 > 1:05:17And I am making a mincemeat brownie, with whipped chocolate rum ganache.

1:05:17 > 1:05:20- A brownie you say?- A brownie. - That's going to win then, isn't it?

1:05:20 > 1:05:22Well, I don't know. You've got chocolate.

1:05:22 > 1:05:24Interestingly, we're in a similar area today.

1:05:24 > 1:05:27We've been making very different things, but we're both...

1:05:27 > 1:05:29- Baking mad.- Baking mad.- Right, shall we do it?- Let's do it.

1:05:29 > 1:05:31- Come on, then.- Right.

1:05:32 > 1:05:35So, I am making the bottom of...

1:05:35 > 1:05:37I'm going to put this butter in first, really.

1:05:37 > 1:05:40I'm just going to make the brownie first of all, basically.

1:05:40 > 1:05:43- If I can get it out anyway. - Quite a lot of butter there.

1:05:43 > 1:05:46Quite a lot of butter. You love butter. What're you talking about?

1:05:46 > 1:05:51So, I've got some honey. I've got some brown sugar.

1:05:51 > 1:05:53In there. I'm just going to melt that down together.

1:05:53 > 1:05:57A little bit of butter as well and that's going to form the base of it.

1:05:57 > 1:06:00And then, basically, everything else, all the dry ingredients

1:06:00 > 1:06:03are going to get chucked in and moulded around this.

1:06:03 > 1:06:04They're both quite, sort of,

1:06:04 > 1:06:06chuck-it-all-in-a-bowl dishes, aren't they?

1:06:06 > 1:06:09Well, yeah, you know, that's Christmas for me in a nutshell.

1:06:09 > 1:06:12- That's good.- Just make life easy for yourself. Easy, but tasty.

1:06:12 > 1:06:13I know you're Mr Precision,

1:06:13 > 1:06:15is this really hellish for you to watch?

1:06:15 > 1:06:18No! Each to their own. You know, I'm very precise in the kitchen.

1:06:18 > 1:06:20Stop judging!

1:06:20 > 1:06:24- Whatever, whatever you're most comfortable with.- Oh, my eggs.

1:06:24 > 1:06:26Nearly losing the eggs.

1:06:26 > 1:06:30Right, so, in here, I've got some chopped dried figs.

1:06:30 > 1:06:31I'm going to chop up my almonds.

1:06:31 > 1:06:35There's my mincemeat and then some chocolate, which I'm going to

1:06:35 > 1:06:40smash up now and then just some spices.

1:06:40 > 1:06:43I've got some cinnamon, cocoa, a bit of nutmeg.

1:06:43 > 1:06:45Christmassy stuff.

1:06:47 > 1:06:49So, have you got a great brownie recipe, Andrew?

1:06:49 > 1:06:52Yeah, well, you know, I keep it quite closely guarded.

1:06:52 > 1:06:54- Ooh!- Oh!

1:06:54 > 1:06:58But I think, yeah, everybody when it comes to Christmas,

1:06:58 > 1:07:00anything quite dense and chocolaty is going to go down very well.

1:07:00 > 1:07:03Why are people so proprietorial about their brownie recipes?

1:07:03 > 1:07:04They really are.

1:07:04 > 1:07:07Yeah, well, when I think when it comes down to the actual

1:07:07 > 1:07:08recipe itself, I think the sugar...

1:07:08 > 1:07:10Cos there's a lot of debate over, you know,

1:07:10 > 1:07:12do you use soft brown, light brown?

1:07:12 > 1:07:16Some people swear by muscovado for a real fudge-y, caramel-y

1:07:16 > 1:07:19- flavour.- Mm.- But it depends if you like your brownie more fudge-y or if

1:07:19 > 1:07:22- you like it more cake-y.- Right. - Opinions.

1:07:23 > 1:07:25- That looks nice!- Mm!

1:07:25 > 1:07:28It's just chocolate.

1:07:28 > 1:07:32- Right, so that's that in. - And it's full of mincemeat, is it?

1:07:32 > 1:07:35- It's got mincemeat...- There's no other fruit going in there?

1:07:35 > 1:07:40It's got mincemeat, it's got the chocolate, flour, sugar, butter.

1:07:40 > 1:07:46- All the good stuff, you know? - Pre-January diet then?- Yeah!

1:07:46 > 1:07:50Yeah, this is why you have to go on a diet, exactly.

1:07:50 > 1:07:53So, we just get all that in. Lovely.

1:07:55 > 1:07:58I mean, if you're not someone who does a lot of baking,

1:07:58 > 1:08:00this kind of thing is great, because it's not scary.

1:08:00 > 1:08:03You could work your way up to things like your fancy macaron.

1:08:05 > 1:08:07OK, so, everything's in here.

1:08:07 > 1:08:12That's my mix of the sugar, little bit of butter and honey.

1:08:12 > 1:08:15The spices in there - there was cinnamon, little pinch of

1:08:15 > 1:08:18allspice, there was nutmeg,

1:08:18 > 1:08:22cocoa powder and that's pretty much it.

1:08:22 > 1:08:25The mincemeat and some chopped almonds and the chocolate

1:08:25 > 1:08:28just for that bit of bitterness.

1:08:28 > 1:08:33And then, very simply, I've got a lined cake tin and then

1:08:33 > 1:08:37dollop it in and press it down to form one layer.

1:08:37 > 1:08:41Put it in the oven, goes in about 160

1:08:41 > 1:08:46- for about 40 minutes or so, until it's firm.- Yeah.- That's it, done.

1:08:46 > 1:08:48And then it keeps forever.

1:08:48 > 1:08:51- It's quite thick, isn't it? - It's really thick.- Stodgy.

1:08:51 > 1:08:53Did you say stodgy?

1:08:53 > 1:08:58- Well...- That's not a particularly appealing word, is it?

1:08:58 > 1:09:00I'm sure it'll taste as light as a feather.

1:09:00 > 1:09:02I know I was mean about your mocktail earlier.

1:09:02 > 1:09:05- She's getting you back. - I am just getting you back.

1:09:07 > 1:09:11Right, and then I've got little whipped chocolate ganache.

1:09:11 > 1:09:13So, that's basically chocolate,

1:09:13 > 1:09:17rum and cream that we've melted over hot water here.

1:09:17 > 1:09:21And you wait for it to get cool and then you give it a really...

1:09:21 > 1:09:25So, you don't just pour it as you would a more standard ganache.

1:09:25 > 1:09:29You whip it up, which gives it a sort of sexy dolloping

1:09:29 > 1:09:32- consistency, which we like. - We like that a lot!

1:09:36 > 1:09:39- And quite fudgy indeed.- Yeah?

1:09:39 > 1:09:42- Fudgy enough?- Yeah, pretty fudgy. How are you doing?

1:09:42 > 1:09:45Pretty damn fudgy.

1:09:45 > 1:09:46I'm good. Right, OK.

1:09:46 > 1:09:48So, this gets baked

1:09:48 > 1:09:49and then let it cool.

1:09:49 > 1:09:52I'll just remove this lining.

1:09:52 > 1:09:53And then cut it either into

1:09:53 > 1:09:56little slithers or little cubes.

1:09:56 > 1:09:59- Do whatever you like, really. - I'm going for a big slab.

1:09:59 > 1:10:01Dust it in a bit of icing sugar.

1:10:01 > 1:10:03Just a bit.

1:10:03 > 1:10:05Quite a lot.

1:10:05 > 1:10:08I've left this quite big, just because there's a load of you coming

1:10:08 > 1:10:11to taste it but obviously I would probably normally cut it into

1:10:11 > 1:10:15squares about that sort of size, yeah.

1:10:16 > 1:10:21- About yea big. Chocolate ganache.- Oh!

1:10:21 > 1:10:24- Oh, my God.- Double chocolate, double chocolate. That's nice.

1:10:24 > 1:10:28Double chocolate ganache, let it do a little cascade.

1:10:28 > 1:10:31So, this is just a whipped cream with icing sugar

1:10:31 > 1:10:34- and a little more rum. - Look at that!

1:10:36 > 1:10:39Wow, you've really... Very nice.

1:10:39 > 1:10:42- Would you like to come over and have a taste first?- ALL:- Yes!

1:10:42 > 1:10:44- Kick off.- Look at that.

1:10:44 > 1:10:47Let's get this stuff out of the way a little bit.

1:10:47 > 1:10:50- It's like a volcano of chocolate. - A volcano of chocolate.

1:10:50 > 1:10:53- Can we just squeeze in? - Go ahead, guys.- Yeah, of course.

1:10:53 > 1:10:56- Dig in, grab a fork, get involved. - Oh, my word.

1:10:56 > 1:10:57- That is fudgy.- Oh, that is...

1:10:57 > 1:11:01Good Lord! Did you cook it?

1:11:01 > 1:11:04Yeah, yeah, no, it's good, right?

1:11:04 > 1:11:06That's very good indeed.

1:11:06 > 1:11:09- Wow.- How do you feel? Andrew, first of all.

1:11:09 > 1:11:12Oh, scary. What do you think?

1:11:12 > 1:11:15I lovely the fudginess of the brownie. That's great.

1:11:15 > 1:11:19- It's so dense, isn't it? - The mincemeat sort of...

1:11:19 > 1:11:22I don't think I'm going to be able to vote.

1:11:22 > 1:11:24- So close is it.- Oh!- Really?

1:11:24 > 1:11:26You might have to, we might have to push you.

1:11:26 > 1:11:29- I am. I might have to.- Olia, are you enjoying yourself over there?

1:11:29 > 1:11:32- Loving it. Always. - Just great.

1:11:32 > 1:11:35- It would make a great gift as well, that.- Wouldn't it?

1:11:35 > 1:11:36That's what I was thinking, actually.

1:11:36 > 1:11:39I'm all about gifts at Christmas, especially baked ones.

1:11:39 > 1:11:41I love a baked gift.

1:11:41 > 1:11:45He does, it's his favourite. We are going to need a decision.

1:11:45 > 1:11:48- You might like to confer briefly. - Shall we confer?

1:11:48 > 1:11:51- OK, yeah, absolutely.- They're getting really serious about this.

1:11:51 > 1:11:53- Yeah.- I think that one is the winner.

1:11:53 > 1:11:56- Which one are you voting for? - I think this one.

1:11:56 > 1:11:59- That one?- A lot of finger-pointing going on.

1:11:59 > 1:12:02- It's more sophisticated.- OK.

1:12:02 > 1:12:03OK.

1:12:05 > 1:12:07Wait a minute. I just...

1:12:08 > 1:12:11- Which one is that? - That's Matt's.

1:12:11 > 1:12:14- I think he's pointing at yours. I don't know why.- OK.

1:12:15 > 1:12:18- It's because it was so tight.- Yes.

1:12:18 > 1:12:19Because it was so close,

1:12:19 > 1:12:24but as Loyd Grossman used to say in MasterChef, we have cogitated.

1:12:26 > 1:12:29And the winner is...

1:12:29 > 1:12:32- Matt.- Really?- Not again! - Thank you very much.

1:12:32 > 1:12:34Not again.

1:12:34 > 1:12:36Luckily, you're only one ahead of me.

1:12:36 > 1:12:39I love that you've given me a shot glass as well.

1:12:39 > 1:12:41In case you're a little bit thirsty.

1:12:41 > 1:12:44- Look at that. Thank you very much. - That's very pretty.

1:12:44 > 1:12:46I've actually got no room to put it on.

1:12:46 > 1:12:48Oh, you're hilarious. Poor you. What a nightmare. Turn it around.

1:12:48 > 1:12:51- There you go.- I've got so many. There you go. Oh, God.

1:12:51 > 1:12:53- My tree is literally... - Oh, the tree is going to fall over.

1:12:53 > 1:12:57- Literally weighs it down. - Go put it the side.

1:12:57 > 1:12:59- It's all right. - You just need to sort that out.

1:12:59 > 1:13:01- Just about holding its shape. - The nose is pulsating.

1:13:01 > 1:13:04- It's a worry, it's a worry. - I'd better not win it any more.

1:13:04 > 1:13:07- Oh, terrible! Don't even talk to me. - Well, that's about all from us

1:13:07 > 1:13:09today on Christmas Kitchen. Thanks for today's team -

1:13:09 > 1:13:12Olia Hercules, Andrew Smyth, Jane Parkinson and of course David Haig.

1:13:12 > 1:13:16And don't forget to watch The Witness For The Prosecution

1:13:16 > 1:13:19on the 26th and 27 December, 9pm on BBC One.

1:13:19 > 1:13:21And all the recipes are of course on the website.

1:13:21 > 1:13:24It's bbc.co.uk/christmaskitchen.

1:13:24 > 1:13:27And we are back tomorrow with the star of Sherlock, Amanda Abbington.

1:13:27 > 1:13:31Plus, recipes from Tomer Amedi and Bake Off winner Frances Quinn.

1:13:31 > 1:13:34And we'll be digging into the festive archives to get some festive

1:13:34 > 1:13:37inspiration from the Hairy Bikers, Nigel Slater and the Two Fat Ladies.

1:13:37 > 1:13:40- See you tomorrow at 10am. Bye! - See you.