0:00:02 > 0:00:04The baubles are hanging, the tree looks divine.
0:00:04 > 0:00:06The oven's been warming and Olly Smith's got wine.
0:00:06 > 0:00:08It's time to get cooking some fab festive food.
0:00:08 > 0:00:10And we've got some great guests to help get you in the mood.
0:00:10 > 0:00:12Welcome to Christmas Kitchen.
0:00:31 > 0:00:33APPLAUSE AND CHEERING
0:00:33 > 0:00:36- Hello, I'm Matt Tebbutt. - And I'm Andi Oliver.
0:00:36 > 0:00:39There are just four sleeps left until Christmas Day but there's
0:00:39 > 0:00:42no need to panic because we're here with all the festive recipes
0:00:42 > 0:00:44- you're going to need. - Think of us as a virtual cookbook.
0:00:44 > 0:00:47Think of us like that. Let's meet today's team.
0:00:47 > 0:00:51Sherlock star Amanda Abbington tells us what drama we can expect
0:00:51 > 0:00:54from the New Year's Day episode and about her own Christmas plans.
0:00:54 > 0:00:56And if you're looking for something a bit different
0:00:56 > 0:00:59to feed the family, then Tomer Amedi is here...
0:00:59 > 0:01:01APPLAUSE
0:01:01 > 0:01:03..with a modern day flavour of Jerusalem.
0:01:03 > 0:01:05And if you've left the shopping to the last minute,
0:01:05 > 0:01:07we've got a great gift idea for you, an edible gift
0:01:07 > 0:01:10made by Bake Off winner Frances Quinn, gingerbread bauble biscuits.
0:01:10 > 0:01:13APPLAUSE
0:01:13 > 0:01:15And here to put a bit of sparkle into your drinks this season
0:01:15 > 0:01:17is the very merry Olly Smith.
0:01:17 > 0:01:19APPLAUSE
0:01:19 > 0:01:22He's armed with wine, cocktails and mocktails.
0:01:22 > 0:01:25Plus, we delve into the archives of Christmas to show you recipes
0:01:25 > 0:01:28from the Hairy Bikers, a great idea to use up leftovers from
0:01:28 > 0:01:31Nigel Slater, and a blast from the past with the Two Fat Ladies.
0:01:31 > 0:01:33I love the way the chickens are running around the place.
0:01:33 > 0:01:35None of your battery nonsense.
0:01:35 > 0:01:38You can just go out and catch one by the neck if you want to eat one.
0:01:38 > 0:01:41That's right. Whirl it round your head.
0:01:41 > 0:01:44- Love those Two Fat Ladies. - More of that later.
0:01:44 > 0:01:47Right, let's get on with our first recipe.
0:01:47 > 0:01:49OK, so, there's lot of meat at Christmas.
0:01:49 > 0:01:54You get laden with meat, meat sweats etc. So, I'm going vegetarian.
0:01:54 > 0:01:58- Meat sweats?- Do you get meat sweats? - Not often but, you know...- I do.
0:01:58 > 0:02:01- So you're going vegetarian. - What are we going vegetarian with?
0:02:01 > 0:02:03This, very, very simple, is chickpea burgers.
0:02:03 > 0:02:06So it's chickpeas, a tin of chickpeas,
0:02:06 > 0:02:10some spices in here, and I've got some nice strong chilli sauce
0:02:10 > 0:02:13and the usual burger bits and pieces. Very, very simple.
0:02:13 > 0:02:15- Burger accoutrements.- Yes. - I'm a bit worried, Matt.
0:02:15 > 0:02:19- If I eat too much of this, will I get the chickpea sweats?- No!
0:02:19 > 0:02:21Let's hope not. Amanda, would you like to come and join us?
0:02:21 > 0:02:23I'm coming over.
0:02:23 > 0:02:26- You're a non-meat eating...? - Yes, I'm a vegetarian.
0:02:26 > 0:02:30- I've been a vegetarian for a couple of years now.- Is it new to you?
0:02:30 > 0:02:33- It's new, yes.- And how's it been? - It's all right, yeah.
0:02:33 > 0:02:36- Was the decision a difficult one? - It was ethical.- Ah.
0:02:36 > 0:02:40- So, then, you just made it and... - Yeah, and then I did it.
0:02:40 > 0:02:43I decided that I'd stay doing it and I'm doing Veganuary in January,
0:02:43 > 0:02:46- so I'm going to try being vegan. - Oh, really?
0:02:46 > 0:02:49- Which I just don't know why I'm doing it.- Are you dreading that?
0:02:49 > 0:02:52In a way, because I really like cheese, eggs, butter and...
0:02:52 > 0:02:55- I don't know what you eat as a vegan.- Vegetables.
0:02:55 > 0:02:57I know, but how do you put flavour into them?
0:02:57 > 0:02:59With spices and a little thought.
0:02:59 > 0:03:02You've got to make sure you've bought everything beforehand,
0:03:02 > 0:03:05- make stuff to take with you.- It's a lot of effort for very little...
0:03:05 > 0:03:08- Dinner!- ..result.
0:03:08 > 0:03:10Tiny little plates of dinner.
0:03:10 > 0:03:13- More Sherlock!- More Sherlock. - Yay!- Whoo!- I mean...
0:03:13 > 0:03:17We are absolutely in love with Sherlock. It's just the best show.
0:03:17 > 0:03:20- Has it been great to make? - I know a few people that aren't in love with it.
0:03:20 > 0:03:22- You know people who aren't in love with it?- Really?
0:03:22 > 0:03:25- Do they track you down and tell you? - They come and tell me.
0:03:25 > 0:03:26It's so brilliant,
0:03:26 > 0:03:29it's such a brilliant reimagining and reworking of something which,
0:03:29 > 0:03:32you know, is quite difficult to do with something
0:03:32 > 0:03:34that's so well embedded in our psyche...
0:03:34 > 0:03:37You know, it's part of our DNA, isn't it, the Sherlock stories?
0:03:37 > 0:03:40- Absolutely.- So, brilliantly done, brilliantly done.
0:03:40 > 0:03:43Tell us a little bit about your character for those who haven't seen it.
0:03:43 > 0:03:46I play Mary Morstan, also known as Mary Watson,
0:03:46 > 0:03:49so she's married to John Watson in it. In the third series...
0:03:49 > 0:03:51BLENDER WHIZZES
0:03:51 > 0:03:53You can't do that while I'm talking, clearly.
0:03:53 > 0:03:58- It's either I do this or you do that.- Is that annoying?- Slightly.
0:03:58 > 0:04:00So, basically...
0:04:01 > 0:04:04- I've ruined the chickpea burgers. - No, you haven't.
0:04:04 > 0:04:07Don't you worry. He's been working on those a while.
0:04:07 > 0:04:10- She's an assassin, basically. - Oh! She's an assassin.
0:04:10 > 0:04:12You find out in the third series that you think
0:04:12 > 0:04:14she's this mild-mannered, very lovely woman
0:04:14 > 0:04:17and actually she turns out to be a ruthless assassin.
0:04:17 > 0:04:19- What a brilliant part. - Yes, it is.
0:04:19 > 0:04:22- It's a really strong character. - Shall we see her in action?
0:04:22 > 0:04:24- We've got a little clip. - Oh, have you?
0:04:24 > 0:04:25'Hiya.'
0:04:25 > 0:04:27Mary? What are you...?
0:04:27 > 0:04:30- We agreed, we would never bring Rosie out on a case.- Exactly.
0:04:30 > 0:04:34- Don't wait up. Hi, Sherlock.- Hey. - Mary, what are you doing here?
0:04:34 > 0:04:37- She's better at this than you. - Better?- So I texted her.
0:04:37 > 0:04:39Hang on, Mary's better than me?
0:04:39 > 0:04:42She's a retired super agent with terrifying skills.
0:04:42 > 0:04:44Of course she's better.
0:04:44 > 0:04:47- OK.- Nothing personal.- So, I'm supposed to just go home now, am I?
0:04:47 > 0:04:49What do you think, Sherlock? Shall we take him with us?
0:04:49 > 0:04:51- John or the dog?- Ha-ha, funny. - John.
0:04:51 > 0:04:54- He's handy and loyal. - That's hilarious.
0:04:54 > 0:04:57- Is it too early for a divorce? - Barnicott's house, then.
0:04:57 > 0:04:59Anyone up for a trudge?
0:04:59 > 0:05:01APPLAUSE
0:05:01 > 0:05:05Excellent stuff. How is it, being part of something that popular?
0:05:05 > 0:05:07It's all right.
0:05:07 > 0:05:09It's, erm... The fans are amazing.
0:05:09 > 0:05:14They are very loyal and they really look after the show. So, er...
0:05:14 > 0:05:16And Mary's quite a divisive character.
0:05:16 > 0:05:18You either really like her or you don't.
0:05:18 > 0:05:21Yeah, there are quite a few fans that don't particularly like her
0:05:21 > 0:05:25and there are some that love her, and that's great. That means I'm doing my job properly.
0:05:25 > 0:05:27If she wasn't talked about at all, I'd be really worried.
0:05:27 > 0:05:30- I love that she's an assassin. - So do I. It's great.
0:05:30 > 0:05:33- The other thing I'm a huge fan of is Mr Selfridge.- Ah!
0:05:33 > 0:05:36I loved Mr Selfridge. Your part was another wonderful part.
0:05:36 > 0:05:40- I was Miss Mardle.- She was quite a stiff old thing, weren't she?
0:05:40 > 0:05:42- All right.- If you want to put it that way!
0:05:42 > 0:05:46- I loved Mr Selfridge.- I wouldn't have put it quite like that.
0:05:46 > 0:05:49- She was.- She was. But then... But underneath she was a vixen.
0:05:49 > 0:05:52- She relaxed, she met some interesting people.- Yeah.
0:05:52 > 0:05:55- She met a nice young man. - Yes, that's what I was alluding to.
0:05:55 > 0:05:59And then he went off and died in a war and then she married Mr Grove.
0:05:59 > 0:06:01And then he died. It was a fun show.
0:06:01 > 0:06:05She wasn't happy, not exactly what you'd call a laugh.
0:06:05 > 0:06:09- Where are you, Matt? Tell us what you're up to.- OK.- Poor old love, eh?
0:06:09 > 0:06:12- I know.- That was my mix, I very briefly whizzed.
0:06:12 > 0:06:16In there was chickpeas, coriander, chilli, a few spices,
0:06:16 > 0:06:18bit of turmeric in there, coriander seed, a little bit of cumin.
0:06:18 > 0:06:22- Are there onions in it?- Yes, sorry. Sweated onion and garlic.
0:06:22 > 0:06:25So they are sweated? Because some people leave them raw in a burger.
0:06:25 > 0:06:29How ridiculous. No. Then they go into the fridge to firm up.
0:06:29 > 0:06:32Then when they come out, I've just got this polenta crumb,
0:06:32 > 0:06:34just to dust it lightly and then I'm going to fry them.
0:06:34 > 0:06:37- Are you all meat eaters?- Yeah. Yeah.
0:06:37 > 0:06:39I did spend a while as a vegetarian.
0:06:39 > 0:06:41Oh, did you?
0:06:41 > 0:06:45Yeah, I did when I was younger. I may yet go back to it for a while.
0:06:45 > 0:06:48You never know. You've got to be careful if you're veggie or vegan,
0:06:48 > 0:06:51even in alcohol and wine, they use things, in beer as well, to clarify.
0:06:51 > 0:06:53- Do they?- I'm so sorry.
0:06:53 > 0:06:56- I can't have any drink? - It'll be fine.
0:06:56 > 0:06:58- I will give you a list of the... - Will you? Please do.
0:06:58 > 0:07:00Of course, I will, of course I will.
0:07:00 > 0:07:03At Christmas then, what do you do as a vegetarian?
0:07:03 > 0:07:05What are you eating as a vegetarian at Christmas?
0:07:05 > 0:07:08Like a nice, kind of, vegetable wellington I've had before.
0:07:08 > 0:07:11- With feta and stuff.- Delicious.
0:07:11 > 0:07:14- What about your kids? Are they vegetarian?- They eat meat.
0:07:14 > 0:07:17I'm going to give them the opportunity to decide when they get older.
0:07:17 > 0:07:20I don't mind cooking it but I'm not going to force my beliefs on them.
0:07:20 > 0:07:22- Make their own decisions.- Yeah.
0:07:22 > 0:07:25- I'm starting to get very Christmassy, I have to say.- Me too.
0:07:25 > 0:07:27I'm getting very excited.
0:07:27 > 0:07:31- How are you going here? What were you doing?- Slicing some tomatoes.
0:07:31 > 0:07:34- Is that just normal oil?- Just a little bit of olive oil, yeah.
0:07:34 > 0:07:37- And why are you salting your tomatoes, Matt?- Ideally...- Do tell.
0:07:37 > 0:07:39Ideally for flavour.
0:07:39 > 0:07:42But what you can do is, you can put them in a dish, salt them,
0:07:42 > 0:07:45leave them for ten minutes, maybe a sliver of garlic, and then
0:07:45 > 0:07:49that pulls all the water out of the tomato and it creates its own juice.
0:07:49 > 0:07:51- So then you add a little bit of oil...- My mouth's watering.
0:07:51 > 0:07:53After about ten minutes...
0:07:53 > 0:07:56If you add it before, it stops all the water from coming out.
0:07:56 > 0:07:58If you leave them, it creates a little juice
0:07:58 > 0:08:00and then you can make a vinaigrette out of it.
0:08:00 > 0:08:03- Nice.- And then you don't need to have nothing else.
0:08:03 > 0:08:05You're so clever, Matt Tebbutt, aren't you?
0:08:05 > 0:08:07- Right, so here... - Let me help you. Sorry.
0:08:07 > 0:08:10I've got a little bit of red onion and pepper in there.
0:08:10 > 0:08:12I've just salted that.
0:08:12 > 0:08:15Mix that up and that just takes a lot of the bitterness
0:08:15 > 0:08:17- out of the onion.- Yeah.
0:08:17 > 0:08:19Squidge it down and you can pickle...
0:08:19 > 0:08:22And that's going to go in the lovely burgers.
0:08:22 > 0:08:24- Yes.- What else have you got coming up in the future?
0:08:24 > 0:08:28I am about to start rehearsing the 40th anniversary production
0:08:28 > 0:08:31- of Abigail's Party.- Oh! How amazing!
0:08:31 > 0:08:33- Who are you playing?- Beverly.
0:08:33 > 0:08:36- What a brilliant part.- Yes, and I'm terrified, truly terrified.
0:08:36 > 0:08:39It's one of those things where I thought, I'll do this, this is nice.
0:08:39 > 0:08:42Then, as soon as you take the job, you go, why did you do that?
0:08:42 > 0:08:44Where's it going to be on?
0:08:44 > 0:08:47We're doing a little tour and then I think it's coming to the West End.
0:08:47 > 0:08:50Right, I'm nearly there. So, toasted off the buns.
0:08:50 > 0:08:53The chickpea burgers will be another minute or so.
0:08:53 > 0:08:57- In here, I'm just going to add some of this sumac.- Nice.
0:08:57 > 0:09:00- Just give it a bit of... - Do you know sumac?- Yes, I do. I do.
0:09:00 > 0:09:03Give it a bit of kick. That really nice Sriracha chilli sauce...
0:09:03 > 0:09:06- Lovely.- ..which tastes amazing on everything. Really.
0:09:06 > 0:09:09- So there's a little mayo... - It smells really nice.
0:09:09 > 0:09:11- It does smell good.- Yeah. - Little tomato.
0:09:11 > 0:09:15Even the tomatoes look pretty. I'm not a big fan of tomatoes but...
0:09:15 > 0:09:17- Oh, yeah, you don't like them, do you?- They make my mouth itch.
0:09:17 > 0:09:20It's a long story. Let's not go there.
0:09:20 > 0:09:22- They're quite allergic, aren't they?- They are.
0:09:22 > 0:09:25- They're that nightshade whole thing. - Yes, yes.- It's really boring.
0:09:25 > 0:09:28- Like potatoes. - I bore myself thinking about it.
0:09:28 > 0:09:31I'm like, oh, do be quiet with your this and your that.
0:09:31 > 0:09:33- Look at this, fancy.- Look at that.
0:09:33 > 0:09:35- Right.- He's showing off, isn't he?
0:09:35 > 0:09:38- I think it's for you.- Because he likes Sherlock.- It's beautiful.
0:09:38 > 0:09:42I do like Sherlock. And I have a 13-year-old son who loves Sherlock.
0:09:42 > 0:09:46- It's so popular though, isn't it? - It is.- Is it 12 million...- Yes.
0:09:46 > 0:09:48..people watched last year's?
0:09:48 > 0:09:51It's a great show and this series particularly is my favourite.
0:09:51 > 0:09:55How many...? One thing, there's not enough episodes in the series.
0:09:55 > 0:09:58I want it to be longer. Because you wait for it for so long.
0:09:58 > 0:10:02- Everybody does.- Longer than an hour and a half?- I want more episodes.
0:10:02 > 0:10:04You're really annoyed that it's an hour and a half.
0:10:04 > 0:10:06"It's an hour and a half!"
0:10:06 > 0:10:09An hour's kind of long, but when you're watching it,
0:10:09 > 0:10:12you just get engrossed and it's just brilliant.
0:10:12 > 0:10:15And then they leave you on that cliff-hanger which really annoys me.
0:10:15 > 0:10:17OK. He's not happy, is he?
0:10:17 > 0:10:20- He's not happy.- I have got...
0:10:20 > 0:10:22It's because he's had to make chickpea burgers, that's what it is.
0:10:22 > 0:10:25- No, I really like these. - Look at this.
0:10:25 > 0:10:28- I really want to eat all three of those.- Right, there you go.
0:10:28 > 0:10:32- So that, or those rather, are my chickpea burgers.- That looks great.
0:10:32 > 0:10:34Smells so good.
0:10:36 > 0:10:38Would everybody like to come over?
0:10:38 > 0:10:41- I'm not sure how we're going to do this.- Cut them is my advice.
0:10:41 > 0:10:45- Yes!- It's my culinary advice to you, sir.- Cut it up.- Cut them.
0:10:45 > 0:10:49- Right, tuck in, kids.- Thank you. - Thank you, Matt.
0:10:50 > 0:10:53- You should never eat one of these on a first date.- Is that right?
0:10:53 > 0:10:56- Because it's really undignified. - Depends on who your date's with.
0:10:56 > 0:10:59My family always have a go at me because I eat burgers with
0:10:59 > 0:11:01a knife and fork, which I know is ridiculous.
0:11:01 > 0:11:04But I think, always eat food in the way Roger Moore would.
0:11:04 > 0:11:07MATT LAUGHS
0:11:07 > 0:11:09- That is a good burger. - That's amazing.
0:11:09 > 0:11:12And Olly has got two great drink matches for this dish.
0:11:12 > 0:11:14- One's a luxury and one's a little bit less.- True.
0:11:14 > 0:11:17While Olly sorts those drinks, it's time for our daily Christmas quiz.
0:11:17 > 0:11:20Sometimes chefs get so involved with their descriptions of food,
0:11:20 > 0:11:23it's hard to actually tell what they're talking about.
0:11:23 > 0:11:25Our challenge is to guess what food a chef is describing
0:11:25 > 0:11:27without actually seeing it.
0:11:27 > 0:11:31Today - Delia. Have a listen and see what you think she's talking about.
0:11:31 > 0:11:35'It's very silky to feel and quite good to handle.
0:11:35 > 0:11:39'And when you eat it, it's much, much lighter.'
0:11:39 > 0:11:41What is she talking about?
0:11:41 > 0:11:44- Tofu.- Silky?- Maybe tofu. Might be tofu.
0:11:44 > 0:11:47I don't even know.
0:11:47 > 0:11:50- Tofu is very silky.- I'm eating my burger, I don't care.- She's busy.
0:11:50 > 0:11:53- Stop bothering her. - Any ideas? No?
0:11:53 > 0:11:55I think tofu is a good one.
0:11:55 > 0:11:58- Silken tofu.- Let's have a look.
0:11:58 > 0:12:02It's very silky to feel and quite good to handle.
0:12:02 > 0:12:05And when you eat it, it's much, much lighter.
0:12:05 > 0:12:08It's a pastry called filo.
0:12:08 > 0:12:10There you go - filo pastry.
0:12:10 > 0:12:13Filo, not tofu. Almost, but not quite.
0:12:13 > 0:12:16- Right, now, Olly, you've found two beers for us.- I have.
0:12:16 > 0:12:19From the supermarket.
0:12:19 > 0:12:21It's going to match my dish, but one's a bit luxury
0:12:21 > 0:12:24- and one's a little bit less, is that right?- One is incredibly luxury.
0:12:24 > 0:12:26In fact, millilitre for millilitre,
0:12:26 > 0:12:29one is more than double the price of the other.
0:12:29 > 0:12:32One is very traditional and one is very, very modern.
0:12:32 > 0:12:35I'm really excited by beer, because with the ingenuity and craft
0:12:35 > 0:12:39of using water, hops, malt and yeast,
0:12:39 > 0:12:42you get such a dynamic variation of flavour.
0:12:42 > 0:12:45I'm now in a situation where I think, beer has this great tradition
0:12:45 > 0:12:48in our islands, but it's also got this fantastic modern wave.
0:12:48 > 0:12:51There really is a beer out there for everybody these days.
0:12:51 > 0:12:52I think it's super exciting.
0:12:52 > 0:12:55First of all, let's have a little taste of our Santa hat beer
0:12:55 > 0:12:58which I can tell you comes from Cornwall and it is made with
0:12:58 > 0:13:00very traditional malts.
0:13:00 > 0:13:03It was from a brewery started in 1851.
0:13:03 > 0:13:07It's still family-owned and it's one of those beers
0:13:07 > 0:13:09that isn't too hoppy, it's not too bitter.
0:13:09 > 0:13:11That's quite nice, cos I'm not a big beer drinker.
0:13:11 > 0:13:13- This is quite smooth... - AMANDA:- Neither am I!
0:13:13 > 0:13:16- ..and it's quite light and nice. - Exactly, it's a beautiful beer
0:13:16 > 0:13:18and I think it's got a lovely balance to it.
0:13:18 > 0:13:20St Austell Tribute, it was actually started in 1999
0:13:20 > 0:13:21due to a solar eclipse,
0:13:21 > 0:13:24I think they called it Daylight Robbery originally.
0:13:24 > 0:13:25But it was such a success,
0:13:25 > 0:13:27they actually made it their kind of flagship brew
0:13:27 > 0:13:30- so I think 80% of their beer is now Tribute.- It's nice.- Delicious.
0:13:30 > 0:13:33Really great, traditional beer from Cornwall, first of all.
0:13:33 > 0:13:35We're going to try our little robin next.
0:13:35 > 0:13:36You can keep your robin on.
0:13:36 > 0:13:38- Now, that smells very... - It smells...- ..hoppy.
0:13:38 > 0:13:40Really fragrant, lots of hops. Citra hops, you know,
0:13:40 > 0:13:42very modern hops and lots of them.
0:13:42 > 0:13:44- So these...- Are these American? - Yes, American hops.
0:13:44 > 0:13:45So when you're cooking,
0:13:45 > 0:13:48if you use dried herbs at the beginning of the process,
0:13:48 > 0:13:50they're not going to have as much impact on flavour.
0:13:50 > 0:13:52Fresh herbs right at the end, that's what they're doing
0:13:52 > 0:13:55- with the hops, buzzing flavour, really exciting.- Lovely.
0:13:55 > 0:13:56Isn't it great?
0:13:56 > 0:13:58This is also delicious, quite perky.
0:13:58 > 0:14:00Lots of perky flavour. Great tropical...
0:14:00 > 0:14:01- It's a bit flowery.- Yes!
0:14:01 > 0:14:03- It is floral, fragrant, tropical.- Thank you.
0:14:03 > 0:14:05Turkey curry, that's an absolute belter with curry.
0:14:05 > 0:14:07All that big, bold flavour works an absolute treat,
0:14:07 > 0:14:10but the question is, which is less and which is luxury?
0:14:10 > 0:14:12- I think I know. - I think I know.
0:14:12 > 0:14:13You think you know?
0:14:13 > 0:14:15Amanda, which one do you think is less?
0:14:15 > 0:14:17- I think that's the expensive one. - Yeah, the luxury?- Yeah.
0:14:17 > 0:14:19- So do I.- Yeah, so do I.
0:14:19 > 0:14:22- Oh, we're unanimous. Well, I can reveal...- So, the robin.
0:14:22 > 0:14:24..that the robin, if I can turn him around, is indeed luxury.
0:14:24 > 0:14:28Beavertown IPA, £2.50 per can, widely available.
0:14:28 > 0:14:30Have a look online at companies like thebeerboutique.com.
0:14:30 > 0:14:34And our St Austell Tribute, a marvellous beer is, of course, less.
0:14:34 > 0:14:37£1.65, also widely available.
0:14:37 > 0:14:40Remember, this is 500ml and this is 330ml,
0:14:40 > 0:14:43so just to re-stress, more than double the price mil for mil.
0:14:43 > 0:14:44But isn't it delicious?
0:14:44 > 0:14:46- They do come in cool cans now, as well, don't they?- I love the design
0:14:46 > 0:14:49and I think wine could actually learn an awful lot from beer.
0:14:49 > 0:14:51Presentation, you know, making it modern, making it fun.
0:14:51 > 0:14:54- I prefer like a nice, simple bottle. - You prefer the traditional?
0:14:54 > 0:14:56- I think it looks like fizzy pop. - It looks too busy?
0:14:56 > 0:14:58- Anyway...- I was just saying...
0:14:58 > 0:15:00- ..you're entitled to an opinion but I don't agree.- OK.
0:15:00 > 0:15:04Coming up, Bake Off star Frances Quinn is making a beautiful gift.
0:15:04 > 0:15:06- What have you got for us?- We've got gingerbread baubles, edible.
0:15:06 > 0:15:09- Have you?- I have.- So swanky. - There we are.- Look at that.
0:15:09 > 0:15:10- AMANDA:- Oh, look at that.
0:15:10 > 0:15:12Hang them on the tree or just eat them.
0:15:12 > 0:15:14- So clever.- See through them as well.- I want one.
0:15:14 > 0:15:16- I'm sort of amazed. - You can have one in a bit.
0:15:16 > 0:15:18Plus Matt and I are going head-to-head in the cook-off,
0:15:18 > 0:15:20a bit of festive friendly competition
0:15:20 > 0:15:23which we have called Yule Decide.
0:15:23 > 0:15:24Ooh!
0:15:24 > 0:15:26Today we're going to battle it out
0:15:26 > 0:15:28to prove who has the best recipe idea for smoked salmon.
0:15:28 > 0:15:31But first, let's have our daily visit to the Hairy Bikers,
0:15:31 > 0:15:33who are working their way through the 12 Days of Christmas
0:15:33 > 0:15:35and today, they're making a beef and ale stew
0:15:35 > 0:15:37for some leaping lords.
0:15:48 > 0:15:49Oh, yes, man!
0:15:49 > 0:15:51What a great theatre, Sunderland Empire.
0:15:51 > 0:15:53Oh, look at it, man, they've all been,
0:15:53 > 0:15:55all the major rock acts have been here, dude.
0:15:55 > 0:15:57- Aye, Gracie Fields, Max Miller. - RECORD SCRATCH
0:15:57 > 0:15:58No, man, no!
0:15:58 > 0:16:00- Zeppelin, Hendrix, the lot.- Aye!
0:16:00 > 0:16:04But now it's the Lord Of The Dance's turn.
0:16:04 > 0:16:06- Feet of flames!- And we're cooking. - They're going to be hungry.
0:16:06 > 0:16:08They are.
0:16:09 > 0:16:11Michael Flatley's Lord Of The Dance are on tour
0:16:11 > 0:16:14and are performing here tonight.
0:16:14 > 0:16:17And that fact has allowed us to find nine ladies dancing
0:16:17 > 0:16:20and ten foot-stomping lords a-leaping.
0:16:20 > 0:16:22The ninth and tenth lines of the song.
0:16:22 > 0:16:25Now, we're going to cook a Christmassy beef and ale stew
0:16:25 > 0:16:26with a leek colcannon.
0:16:26 > 0:16:29This is a hearty winter dish that you can leave to slow-cook
0:16:29 > 0:16:31so you can have a lazy day recovering
0:16:31 > 0:16:34after all of that partying you've done over the festive period.
0:16:40 > 0:16:42Oh, man.
0:16:42 > 0:16:44I'm so looking forward to this.
0:16:44 > 0:16:47I love them, it's just they fly across the stage.
0:16:47 > 0:16:48- I know.- Yeah.
0:16:48 > 0:16:51- It's levitation, dude...- Aye. - ..on a Celtic scale.
0:16:51 > 0:16:54But, anyway, what we're going to cook for them, it's like a stew,
0:16:54 > 0:16:56it's an Irish stew, I know it's a bit of a cliche
0:16:56 > 0:16:58with the Lord Of The Dance, but it's a Christmas one!
0:16:58 > 0:17:01And we've done our colcannon but instead of cabbages, spring onions,
0:17:01 > 0:17:04we're using leeks so it's a leek colcannon.
0:17:04 > 0:17:09We're going to poach the leeks for the colcannon in some milk.
0:17:09 > 0:17:13Now, in true Delia fashion, like how to boil potato,
0:17:13 > 0:17:16top tip - poach your potatoes, don't boil them,
0:17:16 > 0:17:18and you do get a fluffier mash.
0:17:18 > 0:17:21Now, we're going to heat the oil up because what we're going to do,
0:17:21 > 0:17:25David's going to show you a trick about how to put
0:17:25 > 0:17:28an even coating of seasoned flour all over your meat.
0:17:28 > 0:17:31Take bully beef, not too much at a time,
0:17:31 > 0:17:34put it in the plastic bag and give it a shake...
0:17:34 > 0:17:36# In a one-horse open sleigh... #
0:17:36 > 0:17:39Are you getting it? Are you getting it?
0:17:39 > 0:17:42Cos the flour and the seasoning, it will flavour the beef,
0:17:42 > 0:17:44it'll give us a nice kind of golden coating.
0:17:44 > 0:17:47It also will thicken the stew.
0:17:47 > 0:17:49Whilst the beef is sizzling away,
0:17:49 > 0:17:51we're sweating down a chopped onion and some tomato paste
0:17:51 > 0:17:53before adding this to the meat.
0:17:53 > 0:17:57Then deglaze the pan with some lovely Christmas ale.
0:17:57 > 0:18:00And what we mean by deglaze is you know all those flavours
0:18:00 > 0:18:02that we've cooked in this plan, we're just going to take them off
0:18:02 > 0:18:05with a little bit of moisture, which is our lovely ale.
0:18:05 > 0:18:07See all that, look at that, it's just lovely.
0:18:07 > 0:18:09Look at that lovely elixir of flavour.
0:18:09 > 0:18:11Oooh.
0:18:11 > 0:18:14And beef and ale, it's a real kind of classic accompaniment,
0:18:14 > 0:18:17beef and ale pie, a stew or just a pint of ale with your beef.
0:18:20 > 0:18:23Next, we're adding carrots and some chopped celery.
0:18:23 > 0:18:27- Beef stock. - Comfortable, luxurious, lovely food.
0:18:27 > 0:18:29Ooh, look at that.
0:18:29 > 0:18:32And to this, some raisins for that Christmas pudding vibe.
0:18:32 > 0:18:34And what's lovely about it is once you've put them in,
0:18:34 > 0:18:36they'll plump up and fluff
0:18:36 > 0:18:39and you just get that little hint of sweetness at the back of the beef,
0:18:39 > 0:18:40- it's lovely.- Aye.
0:18:40 > 0:18:46Another great thing for flavour, caraway seeds, about a teaspoon.
0:18:46 > 0:18:47And that's it.
0:18:47 > 0:18:50Put a lid on and that's one of the best stews you'll ever taste.
0:18:50 > 0:18:53We can get the colcannon ready, though.
0:18:53 > 0:18:55To finish the colcannon is dead easy
0:18:55 > 0:18:57and because we've poached our potatoes,
0:18:57 > 0:18:59the mash has a lovely, velvety texture.
0:18:59 > 0:19:02This is truly wonderful comfort food.
0:19:04 > 0:19:07It's time to dance, this time it's not Michael Flatley...
0:19:09 > 0:19:11..it's going to be us.
0:19:11 > 0:19:13# Christmas time will soon be over
0:19:13 > 0:19:15# Christmas time will soon be over
0:19:15 > 0:19:17# Christmas time will soon be over
0:19:17 > 0:19:19# Then we're going to dance... #
0:19:42 > 0:19:43THEY SHOUT
0:19:43 > 0:19:46APPLAUSE
0:19:46 > 0:19:47Oh, sweet Jesus.
0:19:47 > 0:19:49- That was easy(!) - What do you reckon, lads?
0:19:49 > 0:19:52A couple of months' training, do you think we'll be up for it?
0:19:52 > 0:19:54I think you'll be ready for the show tonight.
0:19:54 > 0:19:56- Cheers.- Dude, leg it.
0:19:57 > 0:20:01Oh, I don't know about you, Kingy, but I'm cream crackered!
0:20:01 > 0:20:04It's a good thing cooking's not that energetic, dude, you know?
0:20:04 > 0:20:07We're not just ready for all this leaping about on a stage,
0:20:07 > 0:20:10but it's time for us to put the finishing touches
0:20:10 > 0:20:13to our feet-of-flame beef stew and leek colcannon.
0:20:13 > 0:20:16For a touch of Christmas, we're adding chestnuts to our stew
0:20:16 > 0:20:18and some parsley as a finishing garnish.
0:20:18 > 0:20:20The only thing left to see is what our ladies and lords
0:20:20 > 0:20:23think of our wonderful Yuletide treat.
0:20:23 > 0:20:25Come on, gang! Grub's up.
0:20:25 > 0:20:26Yes, come on, team!
0:20:28 > 0:20:31Ladies first, gentlemen. Ladies first. Come on.
0:20:35 > 0:20:38So, everybody's eaten?
0:20:38 > 0:20:40Everybody's happy? You like it?
0:20:40 > 0:20:41- Yeah.- Yes!
0:20:41 > 0:20:43Good, good.
0:20:47 > 0:20:50There's a sight you'd never want to see again.
0:20:50 > 0:20:52I cannot unsee this. Right, thanks for that, guys.
0:20:52 > 0:20:54Now, here at Christmas Kitchen, we want to give you
0:20:54 > 0:20:57more than just the usual traditional festive flavours
0:20:57 > 0:20:59so every day we invite a chef who brings an international taste
0:20:59 > 0:21:02to our kitchen. Today, it's the turn of Tomer Amedi
0:21:02 > 0:21:04with his Middle Eastern flavour of Christmas.
0:21:04 > 0:21:06- Thanks for coming along, Tomer. - Thanks for having me.
0:21:06 > 0:21:08So what are we doing, then? What are you doing?
0:21:08 > 0:21:12- So, I was thinking of doing some Chanukah related stuff.- OK.
0:21:12 > 0:21:14You've got Christmas, so we've got Chanukah,
0:21:14 > 0:21:17so basically we deep fry stuff in Chanukah
0:21:17 > 0:21:19- or just fry whatever.- OK.
0:21:19 > 0:21:21It's like any other Jewish holiday -
0:21:21 > 0:21:23they try to kill us, we survive, let's eat.
0:21:23 > 0:21:24LAUGHTER
0:21:24 > 0:21:26Basically!
0:21:26 > 0:21:28That's history in a nutshell.
0:21:28 > 0:21:31- OK, what would you like me to do? - So...- Finish these?
0:21:31 > 0:21:34Yeah, we'll start with the latke, so we've got some grated potatoes there
0:21:34 > 0:21:37and you can chop a little bit of rosemary, a little bit of sage,
0:21:37 > 0:21:39- thyme into it.- OK.
0:21:39 > 0:21:41Meanwhile, we're going to work off some bone marrow,
0:21:41 > 0:21:44cos just oil is not enough, you need more fat.
0:21:44 > 0:21:48- Yep, yep. Big flavour in that as well.- Yes.
0:21:48 > 0:21:50And is that a particular part of bone marrow?
0:21:50 > 0:21:53I mean, if people wanted to do this, go to their butchers...
0:21:53 > 0:21:55- Whatever has fat in it, I like. - Yeah, OK!
0:21:55 > 0:21:59You can serve it like this or just cut it lengthwise.
0:21:59 > 0:22:03And then I've got here this lovely onglet or butcher cut,
0:22:03 > 0:22:06which is one of my favourite pieces of meat.
0:22:06 > 0:22:09It has a very strong meaty flavour.
0:22:09 > 0:22:11Very strong flavour.
0:22:11 > 0:22:14But it's still very firm and fibrey but with a low-fat content, so...
0:22:14 > 0:22:18- Yep.- ..in order for it to become OK again,
0:22:18 > 0:22:20I'm going to obviously temper it in butter cos...
0:22:20 > 0:22:22Temper it in butter? OK.
0:22:22 > 0:22:27So basically I just melt butter and then keep it into a nice hot area,
0:22:27 > 0:22:28- like my stove.- Yeah.
0:22:28 > 0:22:31And then let it sit for 20 minutes there so it's tender.
0:22:31 > 0:22:32So what's that doing to it?
0:22:32 > 0:22:35First of all, it's a nice area for the meat,
0:22:35 > 0:22:39a nice environment for the meat to get it to the right temperature.
0:22:39 > 0:22:44- OK.- And then you can use the same fat to actually fry the onglet.- OK.
0:22:44 > 0:22:48We're adding some sage, the thyme and...
0:22:48 > 0:22:50- and the rosemary.- Yep.
0:22:50 > 0:22:52And then you're just going to add a little bit of...
0:22:52 > 0:22:55- Bit of flour?- Flour. And...- OK.
0:22:55 > 0:22:59Pop an egg into it and...
0:22:59 > 0:23:02I usually do an egg and a yolk so...
0:23:04 > 0:23:06And this is, this is very traditional, this part of...?
0:23:06 > 0:23:09Yeah, this is like every mum in Chanukah
0:23:09 > 0:23:11makes it for her family but,
0:23:11 > 0:23:14you know, I remember when I was 12 years old,
0:23:14 > 0:23:18I was in the States for the first time and I went to my first diner
0:23:18 > 0:23:22and they serve, like, these hash browns and I fell in love
0:23:22 > 0:23:25and ever since then, you know, I became a big, big latkes fan.
0:23:25 > 0:23:27So...
0:23:27 > 0:23:30I whizz a little bit of oil in the pan
0:23:30 > 0:23:36and then add in to that some butter, cos just oil is not butter enough.
0:23:36 > 0:23:38OK! OK.
0:23:38 > 0:23:41- Amanda, how are you with butter? - I love butter.
0:23:41 > 0:23:43- You're fine with butter. - I love butter.
0:23:43 > 0:23:45OK, so if we fry some of these off, you'll eat them?
0:23:45 > 0:23:48Fry as much butter as you want, mate. Seriously.
0:23:48 > 0:23:51Good stuff. That's the answer we wanted.
0:23:51 > 0:23:53And just basically we can make patties,
0:23:53 > 0:23:57then make sure that we squeeze a little bit of the juices out.
0:23:57 > 0:24:00- So when you grate the potatoes, you don't wash them?- I don't.
0:24:00 > 0:24:02- You want to keep the starch? - I want to keep the starch
0:24:02 > 0:24:04and then I'm just going to let it sit either on a colander
0:24:04 > 0:24:07or squeeze it with my fingers and then...
0:24:07 > 0:24:11just pop them in. They don't need to be perfectly shaped.
0:24:11 > 0:24:15I kind of like that they have a little bit of edges
0:24:15 > 0:24:17- all over the place and then you get these crispy bits.- Mm-hm.
0:24:17 > 0:24:19So, erm...
0:24:19 > 0:24:22just create the patties and then...
0:24:22 > 0:24:26chuck them in the pan, make sure you don't do them too thick
0:24:26 > 0:24:30or they'll stay a bit raw inside.
0:24:30 > 0:24:33So let's put four of those
0:24:33 > 0:24:35and let them, meanwhile, get all buttery.
0:24:35 > 0:24:38Wow, you're almost poaching them in butter.
0:24:38 > 0:24:40Yes, you can never have too much butter.
0:24:41 > 0:24:43- Yeah.- Ooh, that's good.
0:24:43 > 0:24:47And if people wanted to try this at home, is this is a specialist thing
0:24:47 > 0:24:48they're going to have to seek out with a...?
0:24:48 > 0:24:52I think today every butcher has it. It's not like, you know,
0:24:52 > 0:24:55they call it butcher cut because the legend says that the butchers
0:24:55 > 0:24:57- used to keep it for- themself. Yeah.
0:24:57 > 0:25:00Because butter is very important,
0:25:00 > 0:25:02- we're going to add a bit more butter.- Wow!
0:25:02 > 0:25:04- ANDI LAUGHS - Sorry!- Yes.- Wow. I love him.
0:25:04 > 0:25:08- I mean, I like butter but, my God. - Yes, let it swim in butter.
0:25:08 > 0:25:10- You're not messing around, are you? - No.
0:25:10 > 0:25:16Just lowering, a little bit, the heat and then I'm going to...
0:25:16 > 0:25:18Yes, yes!
0:25:18 > 0:25:19Look at that.
0:25:19 > 0:25:21That's the favourite part of any meat lover.
0:25:23 > 0:25:25Let's see how our latkes are doing.
0:25:25 > 0:25:27How long will these take in all?
0:25:27 > 0:25:30- About...- Five minutes or so? - Yeah, about five minutes or so.
0:25:30 > 0:25:35They just need to be nice and crispy and that's when you flip them.
0:25:35 > 0:25:38- Mm-hm.- This one I think will be OK.
0:25:38 > 0:25:39- Yeah.- Right, right.
0:25:39 > 0:25:42- So you want them soft in the middle and then just nice...- Yep.
0:25:42 > 0:25:43..and crispy on the outside?
0:25:43 > 0:25:46Tomer, I didn't see, did you put egg in your latke mix?
0:25:46 > 0:25:48- Yeah, I put...- Cos people don't always, do they?
0:25:48 > 0:25:50- Egg and a yolk. - Egg and a yolk for richness.
0:25:50 > 0:25:52Yeah, one egg and one yolk for everyone.
0:25:52 > 0:25:55And you're going to also fry an egg to go on top of this as well?
0:25:55 > 0:25:58- Yeah.- Yeah.- Of course.- "Of course!" - Yeah.
0:25:58 > 0:26:00Cos if it wasn't rich enough already...
0:26:00 > 0:26:02Do you want me to fry it?
0:26:02 > 0:26:05- No, I'm going to fry it here. - You're going to fry it in that fat?
0:26:05 > 0:26:07- Yes, I'm going to fry in this fat... - OK.
0:26:07 > 0:26:10..so it's going to be extremely juicy and meaty.
0:26:10 > 0:26:12All right, so...
0:26:13 > 0:26:14..my meat is almost ready.
0:26:16 > 0:26:18I'm going to flip the latkes.
0:26:18 > 0:26:21- OK...- Nice.- Oh, that's nice. - Shall I get the bone marrow?
0:26:21 > 0:26:23- Ooh!- Yeah. OK.
0:26:26 > 0:26:28So, Tomer, apart from this dish,
0:26:28 > 0:26:31what are you most looking forward to with Chanukah this year?
0:26:31 > 0:26:35Any deep-fried stuff, doughnuts and fried meat.
0:26:35 > 0:26:38Whatever you can deep-fry, just give it to me
0:26:38 > 0:26:40and give it to me deep-fried.
0:26:40 > 0:26:42Anything deep-fried!
0:26:42 > 0:26:43OK, let's...
0:26:44 > 0:26:46The arteries aren't clogging, he's just not happy.
0:26:48 > 0:26:52- OK. So I'm going to put the plate here for Amanda's latke.- Yes.
0:26:52 > 0:26:55- Is this right?- Oh, all right. - Keep it away from the meat.
0:26:55 > 0:26:57The rare meat that she really wants to eat.
0:26:57 > 0:26:59I'm going to look at the meat.
0:26:59 > 0:27:02We're frying the egg and it's just, like, swimming in...
0:27:02 > 0:27:04Swimming in beef fat.
0:27:04 > 0:27:07Beef fat and butter and everything that's good to you.
0:27:07 > 0:27:08And you know they always say, like,
0:27:08 > 0:27:10Middle Eastern food is really healthy,
0:27:10 > 0:27:12- it's vegetables.- No, it's not! - But, but...
0:27:12 > 0:27:15- on one holiday a year, which is Chanukah...- Yeah.
0:27:15 > 0:27:18..and for you guys Christmas, you can eat until...
0:27:18 > 0:27:20- Whatever you like.- ..explode.- OK.
0:27:20 > 0:27:23- So we're in the festive season. - Bring on the fat.
0:27:23 > 0:27:25- Let's party. - OK, so let's serve it up.
0:27:25 > 0:27:27So you want to serve it on this board?
0:27:27 > 0:27:29Yeah, I'm just going to lightly...
0:27:31 > 0:27:33So that's a universal holiday philosophy, then?
0:27:33 > 0:27:35Just go nuts, eat what you want, don't worry about it.
0:27:35 > 0:27:39- Don't worry about it. - Yeah, it's a festive day,
0:27:39 > 0:27:41you're allowed, have fun with it.
0:27:41 > 0:27:43- So, shall I take one of these? - Yeah.
0:27:43 > 0:27:46- You're going to take Amanda's. - Thank you.
0:27:46 > 0:27:49- The nicest one, please.- Oh! - It is the nicest one.
0:27:49 > 0:27:52It looks a little bit sorry on that plate on its own.
0:27:52 > 0:27:55- No, no, it doesn't. - It is the thought that counts, eh?
0:27:55 > 0:27:56It's lovely.
0:27:56 > 0:27:59- Give her some...- And then if you want to do it right...
0:27:59 > 0:28:00Bit of garnish.
0:28:00 > 0:28:04..make sure that on your latkes, there's all the meat juice
0:28:04 > 0:28:06- and then some more... - That looks insane.
0:28:06 > 0:28:09- More meat juices. - More meat juices.
0:28:10 > 0:28:12Oh, look at that.
0:28:12 > 0:28:13Let's get the egg on.
0:28:13 > 0:28:15- FRANCES:- I'm thrilled by this man. - Yeah!
0:28:15 > 0:28:18- He's like Santa, isn't it?- He is.
0:28:18 > 0:28:20- OLLY:- Naughty Santa. - With an eggy beard.
0:28:20 > 0:28:23- TOMER:- My favourite food is food that you want to eat after a really,
0:28:23 > 0:28:27really, really long night out with lots of friends and alcohol...
0:28:27 > 0:28:31- Yeah.- ..so breakfast all day long.
0:28:31 > 0:28:33So that can be my breakfast, easily.
0:28:33 > 0:28:36- And then...- Got any chips on that?
0:28:36 > 0:28:38Come on, rustle up some fries.
0:28:38 > 0:28:40- And a big old piece of bone marrow. - Yeah.
0:28:43 > 0:28:46- That looks amazing. - Yeah, it looks fantastic.
0:28:46 > 0:28:49- FRANCES:- Sculptural.- Absolutely...
0:28:49 > 0:28:51- TOMER:- And it takes... - Step away, Tebbutt.
0:28:51 > 0:28:52..no time.
0:28:53 > 0:28:56- I just feel my arteries just squeezing.- Yeah, yeah, clogging!
0:28:56 > 0:29:00- Saying, "Don't do this to me." - Happily, happily clogging.
0:29:00 > 0:29:02And, of course...
0:29:02 > 0:29:04Oh, oi-oi!
0:29:04 > 0:29:06And remind us what that is.
0:29:06 > 0:29:11So we're having Chanukah latkes with some butcher's cut onglet,
0:29:11 > 0:29:15fried egg, bone marrow, no greens for us.
0:29:15 > 0:29:18LAUGHTER
0:29:26 > 0:29:28- OK, shall we try? Shall we come and try, please?- Right.- Yes.
0:29:28 > 0:29:31- Thank you.- Come on over. - Delicious!- Shall I, erm...?
0:29:31 > 0:29:34- Shall I cut some up?- Let me just come and look at it first.
0:29:34 > 0:29:36- How is that?- Yeah. - It's good for you?- Yeah.
0:29:36 > 0:29:38- Step away now, come along. - Let me see the cut.
0:29:38 > 0:29:40Oh!
0:29:40 > 0:29:41- Well done, Ol.- Catch the marrow.
0:29:41 > 0:29:44- Nearly took your hand off there. OLLY:- Perfectly fine.
0:29:44 > 0:29:47I see you managed to get Excalibur out of the board.
0:29:47 > 0:29:49I don't really know if we need these.
0:29:49 > 0:29:50- FRANCES:- No, I think just go in.
0:29:50 > 0:29:52I'm going to put those there in case anyone...
0:29:52 > 0:29:54- Somebody want to break the...? - I want to break the, erm...
0:29:54 > 0:29:57- TOMER:- Yeah, just dip in the yolk. - I want to get the yolk.
0:29:57 > 0:29:59- The best part.- I don't know if you want a knife or fork or...
0:29:59 > 0:30:02- That is seriously... - God, that looks delicious.
0:30:02 > 0:30:05- Right...- Oh, my God, dip it in the yolk.
0:30:05 > 0:30:08- That looks so nice. - Where's those little spoons?
0:30:08 > 0:30:10- Coming right up, Chef.- Oh, my God.
0:30:14 > 0:30:15These are good.
0:30:15 > 0:30:18The little Jewish mum inside of me is happy now.
0:30:18 > 0:30:21- People are eating. - That smells awesome.- It's good.
0:30:21 > 0:30:23- MOUTH FULL:- The only problem is I can't speak!
0:30:23 > 0:30:26That is so luxurious, that's delicious.
0:30:26 > 0:30:29- So good.- That's the way to eat it, with your hands. Like this.
0:30:29 > 0:30:32One thing there's always plenty of at Christmas is leftovers.
0:30:32 > 0:30:33We hate to see food wasted,
0:30:33 > 0:30:36so here's Nigel Slater with two great recipes, one for using up
0:30:36 > 0:30:39Christmas pudding, and the other for using up excess Stilton.
0:30:44 > 0:30:47One of the things I love to do with a bit of leftover blue cheese,
0:30:47 > 0:30:50and it can be any sort of blue cheese,
0:30:50 > 0:30:51love to use them with mushrooms.
0:30:54 > 0:30:58So I'm going to stuff some big portobello mushrooms
0:30:58 > 0:31:00with the last bits of the Stilton.
0:31:00 > 0:31:03A really simple supper that just melts in your mouth.
0:31:03 > 0:31:05This is one of those really quick dishes,
0:31:05 > 0:31:10it's something I do in those days after Christmas when I don't want
0:31:10 > 0:31:14to spend a great deal of time in the kitchen.
0:31:14 > 0:31:16I like to cook mushrooms in a little butter,
0:31:16 > 0:31:19as well as a good splash of water.
0:31:19 > 0:31:25What happens, because mushrooms are so spongy, they soak up the butter,
0:31:25 > 0:31:29which flavours them, but they don't get greasy because of the water.
0:31:29 > 0:31:31Today, I'm chucking in some thyme,
0:31:31 > 0:31:34but any kind of woody herb will work.
0:31:34 > 0:31:37They're those robust herbs that just seem right
0:31:37 > 0:31:39with the earthiness of mushrooms.
0:31:39 > 0:31:40And a little bit of pepper.
0:31:44 > 0:31:45OK.
0:31:52 > 0:31:56From those juices in the pan, from the butter and mushrooms and
0:31:56 > 0:32:00the herbs, they have a wonderful smell, really rich and earthy.
0:32:00 > 0:32:02I'll just soak the mushrooms in it.
0:32:02 > 0:32:06I'm just going to crumble a little bit of cheese onto those.
0:32:06 > 0:32:09It has a really deep flavour. And also it's quite rich,
0:32:09 > 0:32:13you really don't need a great deal for the flavour to come through.
0:32:15 > 0:32:17And then this is quite a soft texture.
0:32:17 > 0:32:20You've got the soft mushrooms.
0:32:20 > 0:32:22All very velvety and silky.
0:32:22 > 0:32:24And then you've got the cheese,
0:32:24 > 0:32:27which melts and becomes quite creamy.
0:32:27 > 0:32:30And I want a contrast there, I want something a little bit crisp.
0:32:34 > 0:32:38There's something about walnuts that works so perfectly with Stilton.
0:32:41 > 0:32:43I'll turn the heat up.
0:32:43 > 0:32:45And what happens, all the juices are going to concentrate,
0:32:45 > 0:32:48as they bubble away, and I'll end up...
0:32:50 > 0:32:54..with something that's the very essence of mushroom and Stilton.
0:33:04 > 0:33:09I'm really happy to eat these as a light lunch, or maybe even supper.
0:33:10 > 0:33:15But they also make a very, very nice meal with some rice on the side.
0:33:15 > 0:33:18Or even as an accompaniment to steak.
0:33:18 > 0:33:22The juices, which you really don't want to forget...
0:33:23 > 0:33:24..in the bottom of the pan...
0:33:27 > 0:33:29It's very rich.
0:33:29 > 0:33:32It's a mixture of very soft, velvety textures,
0:33:32 > 0:33:35and also the crunchiness of the nuts.
0:33:35 > 0:33:37And it still smells just like Christmas.
0:33:37 > 0:33:40Use the biggest, freshest mushrooms you can
0:33:40 > 0:33:43to absorb all the delicious juices.
0:33:46 > 0:33:50Almost a week since Christmas Day, and one of the last leftovers
0:33:50 > 0:33:53to get polished off in my house is the Christmas pud.
0:33:53 > 0:33:56There's one recipe I do that makes it taste even better
0:33:56 > 0:33:58than the first time around.
0:34:02 > 0:34:05It's funny, there has to be a Christmas pudding.
0:34:05 > 0:34:11And yet, the number of people who say "no, thanks" always amazes me.
0:34:11 > 0:34:14But I'm glad they do, because it means there's more for me.
0:34:14 > 0:34:18Melt a generous knob of butter in a frying pan.
0:34:18 > 0:34:20I've got some leftover brandy butter, so why not?
0:34:23 > 0:34:26It's the sort of thing I eat when I'm alone,
0:34:26 > 0:34:28when everyone else has gone out for a long walk.
0:34:28 > 0:34:31And I open the fridge and think, "They won't even know."
0:34:32 > 0:34:37So, crumble in your leftover pud, add a glug of brandy,
0:34:37 > 0:34:39just to keep it moist.
0:34:39 > 0:34:41It's Christmas Day all over again.
0:34:41 > 0:34:46The base for my sundae is a couple of scoops of vanilla ice cream.
0:34:46 > 0:34:48You know, it's a pudding, it's a dessert,
0:34:48 > 0:34:51but it's also a midnight feast.
0:34:52 > 0:34:55When you feel you owe yourself a little treat.
0:34:55 > 0:34:58It feels really naughty, but it isn't,
0:34:58 > 0:35:02because I'm just using up all those bits from the fridge.
0:35:03 > 0:35:05Well, that's my excuse anyway.
0:35:10 > 0:35:12Still to come, Olly's got some suggestions for
0:35:12 > 0:35:14a merry and bright Christmas with his cocktail class.
0:35:14 > 0:35:16And today's key ingredient is whisky,
0:35:16 > 0:35:18- and I'm very excited about that, because I like whisky.- Me too.
0:35:18 > 0:35:20And if you want to go the extra mile with
0:35:20 > 0:35:23a home-made gift this Christmas, then Bake Off champion
0:35:23 > 0:35:26Frances Quinn is here with her delicious gingerbread baubles.
0:35:26 > 0:35:27So cute!
0:35:27 > 0:35:30And we're going back 18 years to get a Christmas recipe from the
0:35:30 > 0:35:33Two Fat Ladies, a spiced bun cake.
0:35:33 > 0:35:35Now, this time of year, the supermarket is jam-packed
0:35:35 > 0:35:37with seasonal food and gifts like chutney,
0:35:37 > 0:35:40chestnuts and chocolate - the sort of thing you'd find in a hamper.
0:35:40 > 0:35:44So every day we're bringing you a recipe idea to use them up.
0:35:44 > 0:35:46And today, it's Matt's turn to cook with the gift.
0:35:46 > 0:35:48Which, obviously, I've got for you, right here.
0:35:48 > 0:35:51- What could I possibly have? - Oh, I don't know! Rack your brain!
0:35:51 > 0:35:53To go with all these ingredients?
0:35:53 > 0:35:54- Chutney!- Chutney! I love chutney.
0:35:54 > 0:35:57So, other than eating it with a load of cheese,
0:35:57 > 0:36:00I thought I'd do a strata, OK?
0:36:00 > 0:36:02Which is like a savoury bread pudding.
0:36:02 > 0:36:05- Which can only be a good thing. You can eat this.- Can I?
0:36:05 > 0:36:07- Yeah, you can.- Bring it on.
0:36:07 > 0:36:09Unless, of course, there's a load of animal products hidden...
0:36:09 > 0:36:11Hidden in the chutney!
0:36:11 > 0:36:14- That's the minefield of being vegetarian, isn't it?- Totally.
0:36:14 > 0:36:15Secret ingredients everywhere.
0:36:15 > 0:36:20Right, so this is... It's a posh cheese on toast, really.
0:36:20 > 0:36:22Posh cheese on toast is lovely.
0:36:22 > 0:36:26All I'm going to do is layer up this old French stick.
0:36:26 > 0:36:28Doesn't have to be that, could be any bread.
0:36:28 > 0:36:31Yeah, any bread you like, really. Bit of French bread.
0:36:31 > 0:36:34I'm going to smear on some of the chutney,
0:36:34 > 0:36:37and make this little mix of the eggs and the milk,
0:36:37 > 0:36:39lots of goat's cheese, lots of Cheddar cheese.
0:36:39 > 0:36:42And then, the idea being, just like a bread pudding,
0:36:42 > 0:36:47is that the bread soaks up the eggy milk mix.
0:36:47 > 0:36:50- So that's your kind of custardy type, that would be...?- Exactly.
0:36:50 > 0:36:54- I understand.- What do you do with chutney at Christmas?- What do I do?
0:36:54 > 0:36:57I eat it with cheese. I have it on crackers!
0:36:57 > 0:36:59- I love proper chutney, though.- Yeah!
0:36:59 > 0:37:02I make different Japanese... you know, mango,
0:37:02 > 0:37:05like, a coriander/lime one, is really nice.
0:37:05 > 0:37:08- A lovely chilli chutney is good. - Mmm.
0:37:08 > 0:37:10Right, so be generous with the old chutney.
0:37:10 > 0:37:12And you can use any chutney at all for this, right?
0:37:12 > 0:37:17- Just whatever you have? - Savoury chutney, yes. Absolutely.
0:37:17 > 0:37:20- What's a non-savoury chutney? - I don't know, I made that up!
0:37:20 > 0:37:22LAUGHTER
0:37:22 > 0:37:24- Jam.- I think that's jam!
0:37:24 > 0:37:27- A fruit chutney would work as well! - Yes!
0:37:28 > 0:37:31- So, yes, pretty much, you could. - Brilliant.
0:37:31 > 0:37:34Well, now, of course, you can get all of today's studio recipes,
0:37:34 > 0:37:37including this brilliant one from Matt, they're on the website,
0:37:37 > 0:37:39go to...
0:37:41 > 0:37:44Right, OK. So, in here...
0:37:44 > 0:37:46Do you cook with your kids, Amanda?
0:37:46 > 0:37:49Yeah, my daughter likes baking. Ahem...
0:37:49 > 0:37:51Who doesn't these days?!
0:37:51 > 0:37:55She's quite good at it, but she puts everything on.
0:37:55 > 0:37:57So we have, like, glitter and flowers,
0:37:57 > 0:38:01and it ends up being this insane mess.
0:38:01 > 0:38:03She's good, she's not bad.
0:38:03 > 0:38:06She just causes mayhem, so the kitchen looks like a bomb's hit it.
0:38:06 > 0:38:09You have to teach her the other bit, the clearing up.
0:38:09 > 0:38:11- I do, I make her do it.- Good.
0:38:11 > 0:38:14Yeah, it's Dickensian in my house!
0:38:15 > 0:38:17I don't believe you for a moment.
0:38:17 > 0:38:19So where are you with the recipe?
0:38:19 > 0:38:23I'm just going to saute this spinach, a little bit of garlic.
0:38:23 > 0:38:27- You have to cook it off?- Yeah. So let's get that in there.
0:38:27 > 0:38:28There's no fat in there,
0:38:28 > 0:38:31because I don't want any water or what have you.
0:38:31 > 0:38:34- There's no butter in there, Tomer. - There's not enough butter.
0:38:34 > 0:38:36Bread pudding with no butter...?
0:38:36 > 0:38:38There's a lot of cheese in here.
0:38:38 > 0:38:41Cheese is good also. We're happy with cheese.
0:38:41 > 0:38:45- We're happy with cheese, you're off the hook.- Cheese, butter... - We're happy with cheese.
0:38:45 > 0:38:47In here, we've got eggs, we've got milk, we've got cheese,
0:38:47 > 0:38:50a little bit of seasoning, that's it, OK?
0:38:50 > 0:38:51- All right.- Right.
0:38:52 > 0:38:55Do you want me to cut up your goat's cheese for you?
0:38:55 > 0:38:59Yeah, you could do, if you like. Just tear it up. Whatever you like.
0:38:59 > 0:39:01OK, so, starting to wilt down.
0:39:01 > 0:39:03Doesn't matter if it's not totally there.
0:39:03 > 0:39:06- Just turn that off, then I'm just going to...- Is that enough?
0:39:06 > 0:39:08Now I've lovingly layered up the bread,
0:39:08 > 0:39:11I'm just going to remove it all and put the spinach under there.
0:39:11 > 0:39:15- Is that enough for you, darling? - In an ideal world, what you'd probably do is put that down first.
0:39:15 > 0:39:18- Oh, underneath? Underneath?- Yes!- Yeah!
0:39:18 > 0:39:22- Or you could do it like that, up to you.- It's lovely.
0:39:22 > 0:39:26The colours are pretty, though. And then that's going on the top?
0:39:26 > 0:39:28OK, so that's that.
0:39:28 > 0:39:32And then let's get this mix over.
0:39:32 > 0:39:34You were a musician before, weren't you, Tomer?
0:39:34 > 0:39:36- Yes, that is correct. - Do you think...
0:39:36 > 0:39:38- Because I came from music as well. - Did you?
0:39:38 > 0:39:39I started off as a musician, yeah.
0:39:39 > 0:39:42I think there's direct correlation between music and food.
0:39:42 > 0:39:46It kind of comes from the same instinct.
0:39:46 > 0:39:50Yeah, it comes to a point where you are "in the matrix"?
0:39:50 > 0:39:52- You kind of feel it.- Yeah, yeah!
0:39:52 > 0:39:56With the music, it feels the same, you see it.
0:39:56 > 0:39:58If you're doing it right, obviously.
0:39:58 > 0:40:01So, how long it is going to go into the oven for, my love?
0:40:01 > 0:40:05About 160 for about 20-25 minutes, until it's just set.
0:40:05 > 0:40:08- I like your rosemary. - Yeah, I'm in the matrix.
0:40:08 > 0:40:10LAUGHTER
0:40:10 > 0:40:13- Right.- So, 160 for how long, sorry? 35 minutes?
0:40:13 > 0:40:15About, sort of, yeah, 35 minutes, 40 minutes.
0:40:15 > 0:40:19- Just until it's just set. - Oh, and look at that.
0:40:19 > 0:40:21- OK.- Cheese!
0:40:21 > 0:40:23It's melted cheese,
0:40:23 > 0:40:26they're giving it a round of applause because it's melted cheese.
0:40:28 > 0:40:32- That is cheesy goodness.- It doesn't suit that plate, so there you go.
0:40:32 > 0:40:34- That's much better, isn't it? - That's much better.
0:40:34 > 0:40:37So there you go, very simple, a way to use up chutney.
0:40:37 > 0:40:41- That's a goat's cheese and rosemary strata.- Beautiful, Matt Tebbutt.
0:40:48 > 0:40:50- Do you want to...? It's hot.- Yeah, come on, it's hot.
0:40:50 > 0:40:54- Are you bringing it over? - Yeah, you don't even have to get up!
0:40:54 > 0:40:56You don't actually have to move.
0:40:56 > 0:41:00- You're bringing me hot cheese! - Bringing you hot, melted cheese.
0:41:00 > 0:41:03You don't even have to dip the bread in, it's already in there.
0:41:03 > 0:41:06- Why have you given it to me? - Because we had a massive steak.
0:41:06 > 0:41:07Come on, help me.
0:41:07 > 0:41:10It's all right, we'll get involved, don't worry.
0:41:10 > 0:41:12I can't wait. I can't reach!
0:41:12 > 0:41:15- It might be really hot as well. Just be careful.- It does look good.
0:41:15 > 0:41:21- This is such a good idea.- The top is a bit like the top of a moussaka.
0:41:21 > 0:41:25- You know, when you get the egg, and the...- Oh, my goodness me!
0:41:25 > 0:41:27Do you like that?
0:41:27 > 0:41:29- I think she likes that.- Oh, yeah, can I take that home with me?
0:41:29 > 0:41:31Look how hot that is.
0:41:31 > 0:41:33- I'm really waiting to try it. - That's SO good.
0:41:33 > 0:41:37In just a moment, Bake Off star Frances Quinn will be showing us a money-saving idea
0:41:37 > 0:41:40with a home-made Christmas gift - gingerbread bauble biscuits.
0:41:40 > 0:41:42- Look at them, they're gorgeous! - They're really beautiful.
0:41:42 > 0:41:45And we're taking a trip to the Caribbean with the Two Fat Ladies,
0:41:45 > 0:41:47who're cooking up a Jamaican-inspired Christmas dish.
0:41:47 > 0:41:49Imagine that trip. Now, Amanda, what's your...?
0:41:49 > 0:41:52- Hang on, I'm eating chutney. - All right, I'll come back to you!
0:41:52 > 0:41:55She doesn't like to be bothered, you know!
0:41:55 > 0:41:58- Now you've finished your mouthful... - Quick, tell us.
0:41:58 > 0:41:59What's your favourite Christmas memory?
0:41:59 > 0:42:02My favourite Christmas memory is when my grandad,
0:42:02 > 0:42:04we used go to my grandad and nanny's house, every Christmas,
0:42:04 > 0:42:06and he'd hidden this bauble,
0:42:06 > 0:42:09that was like a bird call.
0:42:09 > 0:42:11So it used to go, "Awww-caw-caw..."
0:42:11 > 0:42:15And it went on all day. And he was getting progressively drunker...
0:42:15 > 0:42:18- Did he find that hilarious? - Everyone else would be so annoyed.
0:42:18 > 0:42:24My nana cracked open a bottle of Pimm's and drank it neat,
0:42:24 > 0:42:27and we found her dancing at the top of the garden.
0:42:27 > 0:42:30LAUGHTER
0:42:30 > 0:42:31Best Christmas ever.
0:42:31 > 0:42:34- Magical, that's magical. Lovely. - Magical, family Christmas.
0:42:34 > 0:42:37Anyway, let hear more of the nation's favourite faces,
0:42:37 > 0:42:39with their reflections upon Christmas.
0:42:39 > 0:42:42One of my favourite Christmas memories was always going
0:42:42 > 0:42:44to the shops, Christmas Eve, with my dad.
0:42:44 > 0:42:48We used to go all the time, and it used to be just a yearly occasion,
0:42:48 > 0:42:53just me and my dad, used to go, Christmas Eve, just to shop.
0:42:53 > 0:42:55I don't remember if we even got anything
0:42:55 > 0:42:59for presents for the day after, but it was just a nice time that
0:42:59 > 0:43:04me and my dad could engage and get ready and excited for Christmas.
0:43:04 > 0:43:07Well, I love to cook stuffing.
0:43:07 > 0:43:11But there was one a year when I left it in the bottom of the oven.
0:43:11 > 0:43:15I took everything else out, switched the oven off,
0:43:15 > 0:43:19and the stuffing continued cooking in the bottom of the oven.
0:43:19 > 0:43:22So later on, I found a very, very black thing
0:43:22 > 0:43:24in the bottom of the oven.
0:43:24 > 0:43:26Isn't it funny, nobody said, "Where's the stuffing?"
0:43:26 > 0:43:29My favourite thing to eat at Christmas is Christmas pudding,
0:43:29 > 0:43:34which I spend most of the rest of the year dreaming about,
0:43:34 > 0:43:36and also thinking, "Why don't I just eat this all year round?"
0:43:36 > 0:43:38Because you probably can now.
0:43:38 > 0:43:43I love Christmas pudding, particularly with brandy sauce.
0:43:43 > 0:43:44That's my favourite.
0:43:44 > 0:43:47- Aw, your poor pal, Mark! - He's my best buddy.
0:43:47 > 0:43:49You're going to have to take him some pudding.
0:43:49 > 0:43:52I will, I've got him one, I'll give it him.
0:43:52 > 0:43:54If you're looking for a personalised present this year,
0:43:54 > 0:43:57then we have a great idea for you - a home-made gift.
0:43:57 > 0:44:00Everyday, we have one of the stars of The Great British Bake Off
0:44:00 > 0:44:02to show us how to make an incredible, edible gift.
0:44:02 > 0:44:04And today, we've got a real winner,
0:44:04 > 0:44:07known for her incredibly creative bakes, it's Frances Quinn.
0:44:07 > 0:44:10- Frances, good to have you here. - Good to be here.
0:44:10 > 0:44:12Now, this is what we're going to attempt to do now.
0:44:12 > 0:44:15Gingerbread baubles, Matt.
0:44:15 > 0:44:18It looks like quite intricate stuff.
0:44:18 > 0:44:20- No!- Really? What about that glass bit in the middle?
0:44:20 > 0:44:23- They're, like, embracing retro sweets.- That looks like witchcraft.
0:44:23 > 0:44:25- It's Glacier Mints.- Really? LAUGHTER
0:44:25 > 0:44:29- Choo-choo!- Right, let's get on with it.- This is my magician's wand.
0:44:29 > 0:44:31So, to make the gingerbread dough,
0:44:31 > 0:44:35we're just going to put into a pan 150g of butter.
0:44:35 > 0:44:39And then 50g of golden syrup.
0:44:39 > 0:44:4250g of light brown sugar.
0:44:42 > 0:44:44And 50g of dark brown sugar.
0:44:44 > 0:44:46But if you've only got one sort, it's absolutely fine,
0:44:46 > 0:44:50it just slightly changes the shade of your bauble.
0:44:50 > 0:44:54And then you just want to put it on a medium heat.
0:44:54 > 0:44:56So that just wants to melt down,
0:44:56 > 0:44:59and you just want to transfer that into a bowl.
0:44:59 > 0:45:00Ooh!
0:45:00 > 0:45:02Yeah, this looks quite good like this.
0:45:02 > 0:45:05And you want to let it cool down, because we're going to be adding an egg,
0:45:05 > 0:45:07so we would end up with scrambled toffee.
0:45:07 > 0:45:09And at this time of year, because it's so cold,
0:45:09 > 0:45:11I actually just put the bowl straight outside.
0:45:11 > 0:45:14But you want to make sure you've got no cats or dogs lingering...
0:45:14 > 0:45:17- Might want to cover it, though. Won't you?- Cover your back, yeah, exactly.
0:45:17 > 0:45:21And then take an egg and just... Oh!
0:45:21 > 0:45:23Bit of shell in there.
0:45:23 > 0:45:30There we go. And just beat the egg into the syrup mixture.
0:45:30 > 0:45:32What were you doing before you won Bake Off? What was your background?
0:45:32 > 0:45:35I was actually a baby/toddler designer.
0:45:35 > 0:45:38- Sorry, you designed babies? - That's right, the DNA!
0:45:38 > 0:45:41- What did you do?- I was a clothing designer.- Oh, right.
0:45:41 > 0:45:42I'm going to turn that off now,
0:45:42 > 0:45:46because we've got one that we made earlier.
0:45:46 > 0:45:48And then I've got 300g of plain flour,
0:45:48 > 0:45:51which I'm just going to sieve in here.
0:45:51 > 0:45:53And then to add the extra spice,
0:45:53 > 0:45:59I've got a tablespoon of mixed spice and a tablespoon of ground ginger.
0:45:59 > 0:46:00Again, if you wanted to,
0:46:00 > 0:46:03you could maybe add some cinnamon or extra nutmeg.
0:46:03 > 0:46:05You can ring the changes.
0:46:05 > 0:46:08So just snowing in the kitchen...
0:46:08 > 0:46:09There we go.
0:46:09 > 0:46:12And then you want to combine.
0:46:12 > 0:46:14And it will be quite a soft dough at this point.
0:46:14 > 0:46:19So it's advisable to let it rest in the fridge.
0:46:19 > 0:46:22Just cos it makes it easier to roll out and handle.
0:46:22 > 0:46:24So there you are. Do you want to wrap that in clingfilm?
0:46:24 > 0:46:27- I fall out with this stuff. Don't like it.- What, clingfilm?
0:46:27 > 0:46:29- Clingfilm. - There's tougher things in life!
0:46:29 > 0:46:32It always gets caught... well, it's one of the toughest.
0:46:32 > 0:46:34I know what you mean. Apparently, you know,
0:46:34 > 0:46:36- if you put it in the fridge, it's easier to deal with.- Is it?
0:46:36 > 0:46:40- What, clingfilm?- Yes, my friend's mother told me that.- Top tip, there.
0:46:40 > 0:46:41Really? Good tip.
0:46:41 > 0:46:45So I'm just rolling it straight out onto some parchment paper here.
0:46:45 > 0:46:48One, it makes it easier and you don't have to add extra flour,
0:46:48 > 0:46:51so it doesn't then end up creating a really dry biscuit.
0:46:51 > 0:46:54And then you can lift that straight onto the tin when you come to
0:46:54 > 0:46:56actually make the biscuits,
0:46:56 > 0:46:59so you're less likely to lose their shape.
0:46:59 > 0:47:02And then, I've got some different shaped, round cutters,
0:47:02 > 0:47:03that are going to be the bauble shape.
0:47:03 > 0:47:07And you just want to cut those out.
0:47:07 > 0:47:10So, use varying sizes.
0:47:10 > 0:47:13And then, to make the little bit that we're actually going to
0:47:13 > 0:47:15add the little Reese's Piece clasp to, I've just got a small,
0:47:15 > 0:47:18rectangular cutter here.
0:47:18 > 0:47:22But you could equally just cut that out with a knife, freestyle.
0:47:22 > 0:47:24There we go.
0:47:24 > 0:47:28And then just pull back the dough to re-roll again.
0:47:28 > 0:47:33And I actually find, if you've got a bit of time, it helps to just
0:47:33 > 0:47:36chill these in the fridge for a little bit
0:47:36 > 0:47:40before you then cut the star. But we're going to go maverick.
0:47:40 > 0:47:45Go all matrix and cut straight in with the star.
0:47:45 > 0:47:49And then, just with a cocktail stick, just make a hole in the top,
0:47:49 > 0:47:53and that's what you're going to use to thread through at the end.
0:47:53 > 0:47:56- OK, so that's how you do it? - Yeah, I just use a cocktail stick.
0:47:56 > 0:47:59That looks incredibly easy. However, let me show you this.
0:47:59 > 0:48:02This is how some people make little holes in their biscuits.
0:48:02 > 0:48:03Have a look at this.
0:48:03 > 0:48:06I think it's more fun using...
0:48:06 > 0:48:08a drill.
0:48:08 > 0:48:11So I have this drillbit that I use especially for my cookies.
0:48:11 > 0:48:15Just put the cookie on a wire rack,
0:48:15 > 0:48:18and I'm going to put it about here.
0:48:20 > 0:48:21Just very slowly at first.
0:48:26 > 0:48:29And then you get this perfect hole.
0:48:30 > 0:48:32I'm a little bit speechless.
0:48:32 > 0:48:34- I do feel like I should have brought the toolkit, yeah.- Wow.
0:48:34 > 0:48:37Biscuit Driller is a brilliant name for an album.
0:48:37 > 0:48:39Biscuit Driller?
0:48:39 > 0:48:41- Anyway, back to your biscuits. - We haven't got a drill.
0:48:41 > 0:48:44And then, to make the stained-glass effect in the middle,
0:48:44 > 0:48:48- I've just got some retro sweets here.- Are these Murray Mints?
0:48:48 > 0:48:50There's a Murray Mint in there.
0:48:50 > 0:48:53There's a Werther's Original, and there's a Glacier Mint.
0:48:53 > 0:48:56So, I'm putting that in there, one in there.
0:48:56 > 0:48:59And if you want to, you can leave them without.
0:48:59 > 0:49:02By putting a Murray Mint in, however, aren't you just going
0:49:02 > 0:49:05to fill in the gap that you've just taken out with the same colour?
0:49:05 > 0:49:06- Well... - LAUGHTER
0:49:06 > 0:49:10- It's a slightly cloudier look. - OK.- And then you can sprinkle on
0:49:10 > 0:49:12some glitter at the end, or a bit of salt.
0:49:12 > 0:49:15- So it goes on the tray like that? - It can.
0:49:15 > 0:49:16You can break them up a little bit.
0:49:16 > 0:49:19If you want to, you can break it into smaller pieces, but then
0:49:19 > 0:49:21there's the chance of it going round onto the biscuit dough.
0:49:21 > 0:49:23That's quite straightforward.
0:49:23 > 0:49:26And then, slip it onto a tray.
0:49:26 > 0:49:28That's why it's quite good if you actually cut them
0:49:28 > 0:49:30onto the greaseproof paper,
0:49:30 > 0:49:32because then you don't have to worry about them losing
0:49:32 > 0:49:35- their shape when you move them onto another thing.- Righto.
0:49:35 > 0:49:37- Oh, Frances, we're all so impressed here.- Yeah!
0:49:37 > 0:49:39And then, I'm heading over...
0:49:39 > 0:49:43Tomer just said to me, "The most elegant solutions for the problems."
0:49:43 > 0:49:48- Brilliant!- It doesn't have to be complicated. And then, here we go...
0:49:48 > 0:49:49OK, how long do they get baked for?
0:49:49 > 0:49:51They get baked for about 10-12 minutes.
0:49:51 > 0:49:54Until they're lightly golden brown.
0:49:54 > 0:49:55And there's your Murray Mint,
0:49:55 > 0:49:58- it's slightly looking a little bit different.- OK, OK.
0:49:58 > 0:49:59But, as soon as they're out of the oven,
0:49:59 > 0:50:03when the mixture's still warm, you can then, if you want the salted
0:50:03 > 0:50:06caramel effect, sprinkle them some salt, or a little bit of glitter.
0:50:06 > 0:50:10A little bit of extra sparkle, like so.
0:50:10 > 0:50:14- And then, to turn them into your baubles...- Very clever, that.
0:50:14 > 0:50:17..we're going to be testing your threading skills here, now, Matt.
0:50:17 > 0:50:19- So... - Uh-oh! Have you got your drill?
0:50:19 > 0:50:22- We've got chocolate glue.- Are we going to dip them in chocolate?
0:50:22 > 0:50:25- Lorraine's got a drill, we've got some chocolate glue.- Right.
0:50:25 > 0:50:29So, if you just take a paintbrush...
0:50:29 > 0:50:32And then just, sort of, dab over...
0:50:32 > 0:50:34Oh, no, we want to thread first. Getting ahead of myself here.
0:50:34 > 0:50:39So just take some... I've got some gold, sparkly thread.
0:50:39 > 0:50:42And if you just pop it through.
0:50:42 > 0:50:44Pop it through the hole.
0:50:44 > 0:50:47And then to make the clasp, we've got these mini Reese's Cups.
0:50:47 > 0:50:49So what I want to do is put it in my mouth,
0:50:49 > 0:50:52like you're threading a thing. But that's probably not hygienic.
0:50:52 > 0:50:56- You can use a needle! - I won't do that.
0:50:56 > 0:51:02And then just take your Reese's Cup, and just cut through, in half.
0:51:02 > 0:51:05And then, once you've threaded that, Matt. In your own time.
0:51:05 > 0:51:09- No rush, it's fine! - I'll have a go.- Oh, there you go.
0:51:09 > 0:51:14- We're in!- OK. - And then just thread it at the top.
0:51:14 > 0:51:15Like so.
0:51:19 > 0:51:21- Well done.- Then what, a bit of chocolate glue?
0:51:21 > 0:51:24A little bit of chocolate on the clasp bit, there.
0:51:27 > 0:51:29Very good.
0:51:29 > 0:51:33- And then just stick that on top. - We're just fascinated over here.
0:51:33 > 0:51:36- I'm sort of in love, actually. - And then let it set.
0:51:36 > 0:51:39- APPLAUSE - Yay, well done!
0:51:39 > 0:51:43- Come on, that didn't deserve a clap! - It did, actually, Matt.- Not you!
0:51:43 > 0:51:45LAUGHTER
0:51:45 > 0:51:47- Not talking to you! - You're getting a bit comfortable!
0:51:47 > 0:51:51And then you can hang them on the tree, or just eat them like that.
0:51:51 > 0:51:54Or if you want to present them like a bit of a gift box,
0:51:54 > 0:51:58you can put extra sweets, and some of the little clasps around.
0:51:58 > 0:52:00Or you could even present them like that,
0:52:00 > 0:52:03and then give the string, and maybe some chocolate and
0:52:03 > 0:52:06a paintbrush, so people could then assemble their own...
0:52:06 > 0:52:08- Yeah.- ..at the end. - They do look beautiful.
0:52:08 > 0:52:10There's a lot of time and effort that goes into these gifts.
0:52:10 > 0:52:13- Yeah, but you've got to put some music on...- Yeah.
0:52:13 > 0:52:14You know. Yeah, some tunes. Yeah.
0:52:14 > 0:52:18- Dinah Washington, I think. - Really?- Yeah!- Yeah, I think so.
0:52:18 > 0:52:22Totally. We're in. We're in, sold, we love Frances.
0:52:22 > 0:52:24- We love you, Frances!- Frances!
0:52:24 > 0:52:26- Big fans over there. - Well, bless you.
0:52:26 > 0:52:28All of those sweets in my glove box...
0:52:28 > 0:52:30What would you call those?
0:52:30 > 0:52:32They are gingerbread bauble biscuits.
0:52:32 > 0:52:33Very nice.
0:52:37 > 0:52:41- Right, let's go over.- Yay! - See what they think. There you go.
0:52:41 > 0:52:43Looks very impressive.
0:52:43 > 0:52:46- Which was the one I liked? - Was it the Murray one?
0:52:46 > 0:52:49- The one you liked? - I'd already earmarked one.
0:52:49 > 0:52:50And what are these ones?
0:52:50 > 0:52:52They are the Werther's, the toffee ones,
0:52:52 > 0:52:55and then that's a glacier, so that would be like ginger and mint.
0:52:55 > 0:52:58- And it's not actually that tricky.- It's not!
0:52:58 > 0:52:59It takes a lot of work.
0:52:59 > 0:53:02- Once you've made the dough, though...- A lot of effort involved.
0:53:02 > 0:53:05- How was that?- It's gone.
0:53:05 > 0:53:08- LAUGHTER - The only way to go.
0:53:09 > 0:53:10This is a good party today.
0:53:10 > 0:53:12A bit of extra salt, though, on the Werther's.
0:53:12 > 0:53:13It's gorgeous, salted caramel.
0:53:13 > 0:53:16- It's absolutely delicious as well as being clever.- Thank you.
0:53:16 > 0:53:19- Very impressed with you. - Look at this lot.
0:53:19 > 0:53:20- They can come again.- Yeah, please.
0:53:20 > 0:53:23- What's your top tip for Christmas? - Top tip for Christmas.
0:53:23 > 0:53:26- Baking or otherwise. - I think it is, like I said, music.
0:53:26 > 0:53:28Don't feel intimidated by it. Just relax...
0:53:28 > 0:53:30Yeah? Not a spreadsheet?
0:53:30 > 0:53:32No spreadsheet! Christmas, it's just like...
0:53:32 > 0:53:35- it's just another Sunday lunch. - Right.- A few more trimmings.
0:53:35 > 0:53:38- Just put a lot of tunes on. - Yeah, a lot of tunes.- Relax into it.
0:53:38 > 0:53:42- Yeah.- OK. I like that. Well, that's Frances's tip.
0:53:42 > 0:53:44Now here's more of my chef friends with their cooking advice
0:53:44 > 0:53:46to get you through the season.
0:53:47 > 0:53:49To spend extra time with friends and family,
0:53:49 > 0:53:51you need to be structured and organised in the kitchen.
0:53:51 > 0:53:55So my biggest tip would be to do all of the prep work
0:53:55 > 0:53:56even the day before.
0:53:56 > 0:53:58Blanching vegetables, blanching carrots,
0:53:58 > 0:54:00making sure parsnips are cooked,
0:54:00 > 0:54:02even roast potatoes cooked all the way through,
0:54:02 > 0:54:04apart from the roasting bit.
0:54:04 > 0:54:07Then all you've got to do is put them in a tray and roast them.
0:54:07 > 0:54:10By the time it comes to Boxing Day, you've enjoyed Christmas,
0:54:10 > 0:54:12but you need some different flavours.
0:54:12 > 0:54:14So, for me, I love a little andouille sausage
0:54:14 > 0:54:18with some leftover Brussels tops in some pasta
0:54:18 > 0:54:19with a touch of Parmesan cheese
0:54:19 > 0:54:22just for a little bit of spice for the next day.
0:54:22 > 0:54:23This is actually for the day after,
0:54:23 > 0:54:26what you do with the leftovers of the turkey -
0:54:26 > 0:54:28some lovely turkey sandwiches,
0:54:28 > 0:54:30but this time, with a salsa criolla.
0:54:30 > 0:54:33And that's onion, tomato, lime juice, chilli,
0:54:33 > 0:54:35chopped up, in that bun
0:54:35 > 0:54:39with a crusty roll and some normal sliced turkey.
0:54:39 > 0:54:41It is lovely.
0:54:41 > 0:54:43- Mm, delicious. Maybe a little gravy. - Top tips.
0:54:43 > 0:54:45- You've got to have gravy in a turkey sandwich.- Cold gravy?
0:54:45 > 0:54:48- No, hot gravy.- Really?- Yes!
0:54:48 > 0:54:51- Makes the bread wet. - Yes, exactly! It's delicious.
0:54:51 > 0:54:54- Never had gravy in a sandwich? - It's called a moist-maker.
0:54:54 > 0:54:56- Very, very important part. - We're getting sidetracked.
0:54:56 > 0:54:58Now, Christmas isn't just about the food.
0:54:58 > 0:55:00Obviously, it's a lot about the food,
0:55:00 > 0:55:01but it's also about the drinks,
0:55:01 > 0:55:03and Olly has got tipples for everyone,
0:55:03 > 0:55:04from cocktails to mocktails.
0:55:04 > 0:55:07- Did you say tickles? - Did I say tickles?- Don't you dare!
0:55:07 > 0:55:10- I would try. I don't think I'd get very far.- Don't touch me.
0:55:10 > 0:55:13I have got tickles, of course... "Don't touch me!"
0:55:13 > 0:55:15I haven't started, and already I've got a restraining order.
0:55:15 > 0:55:18So, today it's all about whisky, and whisky, it's worldwide.
0:55:18 > 0:55:20You've got bourbon in America, great whisky in Japan,
0:55:20 > 0:55:24but, of course, it's Scotland which has the bragging rights, I think,
0:55:24 > 0:55:25to some of the finest whiskies in the world.
0:55:25 > 0:55:30And what's wonderful about whisky is it depends on the seasoning,
0:55:30 > 0:55:32the barrels itself of the spirit.
0:55:32 > 0:55:34That's what gives it colour, that's what gives it flavour.
0:55:34 > 0:55:36So if you're ageing a whisky in a sherry barrel
0:55:36 > 0:55:39versus, say, a used bourbon barrel or a port barrel,
0:55:39 > 0:55:41it will infuse it with different flavours,
0:55:41 > 0:55:44and of course, how long you leave it also gives it a little twist.
0:55:44 > 0:55:47So it's a wonderful craft in itself, and you've got to be patient.
0:55:47 > 0:55:49- I don't know how patient I'd be as a distiller.- It's a long time.
0:55:49 > 0:55:52My first one is a Whisky Mac.
0:55:52 > 0:55:53- ANDI GASPS - Do you like it?
0:55:53 > 0:55:56- I used to drink those all the time. - Did you?- When I was about 18.
0:55:56 > 0:55:58I really thought I was really old.
0:55:58 > 0:56:00They were like, "That's an old man's drink, Andrea."
0:56:00 > 0:56:02We have this in common, cos my grandpa...
0:56:02 > 0:56:04When I was about 18, I was at university in Edinburgh
0:56:04 > 0:56:07and he was a Scot and he loved this, you know, drink.
0:56:07 > 0:56:10And actually, my other grandmother on my maternal side
0:56:10 > 0:56:12also loved ginger wine.
0:56:12 > 0:56:14But she didn't drink, she didn't think this was alcoholic.
0:56:14 > 0:56:15It is.
0:56:15 > 0:56:17- LAUGHTER - To be clear.
0:56:17 > 0:56:21- She liked it so much. - My Whisky Mac, it's very simple.
0:56:21 > 0:56:23Oh, I love you and your free pouring.
0:56:23 > 0:56:25Well, free pouring's the way - it's Christmas.
0:56:25 > 0:56:28You can make it as strong or as weak as you like.
0:56:28 > 0:56:31The tradition is to have equal parts ginger wine to whisky.
0:56:31 > 0:56:34And some people watching will be thinking, well, you know what,
0:56:34 > 0:56:37I don't really want to mix my single malt whisky with ginger,
0:56:37 > 0:56:39but trust me, it is the most delicious.
0:56:39 > 0:56:41It just sweetens it up a little bit.
0:56:41 > 0:56:43Personally, I don't have it over ice. You can.
0:56:43 > 0:56:45I don't want to dilute those wonderful flavours.
0:56:45 > 0:56:47It always reminds me of both my grandparents
0:56:47 > 0:56:49for different reasons at Christmas time.
0:56:49 > 0:56:52- And I think it's just... - Oh, it's just wonderful.
0:56:52 > 0:56:56- I haven't had if years! - THEY SPEAK OVER EACH OTHER
0:56:56 > 0:56:57It will knock your pants off.
0:56:57 > 0:56:59Have a little taste. It's delicious.
0:56:59 > 0:57:03- The spice is gorgeous in there. - Exactly right. Whisky has...
0:57:03 > 0:57:05THEY SPEAK OVER EACH OTHER
0:57:06 > 0:57:09- Wow.- You can also top it up with soda, you can make it more dilute,
0:57:09 > 0:57:11you can have all sort of fun with it.
0:57:11 > 0:57:14- Whisky and ginger take beautifully. - 13.5%.- It's pretty pokey.
0:57:14 > 0:57:17No, my other grandmother who didn't drink drank quite a lot of that.
0:57:17 > 0:57:21She was very jolly. Very jolly!
0:57:21 > 0:57:25- Always smiling. - That is a serious drink.
0:57:25 > 0:57:27- It's a serious warming drink. - It's delicious.
0:57:27 > 0:57:29So, next we've got my magical mimosa twist.
0:57:29 > 0:57:32Now, a mimosa is generally a drink with some sort of citrus influence,
0:57:32 > 0:57:34but what we've done here is it's non-alcoholic,
0:57:34 > 0:57:38so obviously, if you're driving, or it's one for the whole family.
0:57:38 > 0:57:41We've got some orange juice topped up with soda, with clementines,
0:57:41 > 0:57:43a bit of ginger, and some rosemary.
0:57:43 > 0:57:47But you could, of course, add, if you wanted, a little slug of whisky.
0:57:47 > 0:57:49- Right.- Would you make this in a jug?
0:57:49 > 0:57:52I would make it in a jug, and I would definitely be sure
0:57:52 > 0:57:54to label non-alcoholic and alcoholic -
0:57:54 > 0:57:55it's really important to get that right.
0:57:55 > 0:57:57- How are you finding that? - That's nice.
0:57:57 > 0:58:00That, Dinah Washington, a little bit of baking, happy lady.
0:58:00 > 0:58:01That is a party.
0:58:01 > 0:58:03THEY SPEAK OVER EACH OTHER
0:58:03 > 0:58:06- OK, so what's this last one, then? - Final cocktail is a winter warmer.
0:58:06 > 0:58:09Now, this is a cocktail you could serve warm or you could serve cool.
0:58:09 > 0:58:11I'm going cool today.
0:58:11 > 0:58:14All I've got in my teapot is some cool Earl Grey tea
0:58:14 > 0:58:17into which I've stirred in some honey, which I've got here.
0:58:17 > 0:58:19Obviously, if you want to serve it hot, make sure it's hot.
0:58:19 > 0:58:20I've actually cooled mine down.
0:58:20 > 0:58:24Into which you add a nice little blend of whisky.
0:58:24 > 0:58:26Single malt whiskies come from one distillery,
0:58:26 > 0:58:28blends are blended from different distilleries.
0:58:28 > 0:58:30So blends are OK, are they?
0:58:30 > 0:58:32- Yes!- Because I know some real whisky snobs
0:58:32 > 0:58:34who would be like, "Blend?!"
0:58:34 > 0:58:37No, you see, I've been told that blended can be equally as good.
0:58:37 > 0:58:39I agree with that, and I think it's just like cooking.
0:58:39 > 0:58:41You know, sometimes you want just
0:58:41 > 0:58:43one sort of set of ingredients to major on,
0:58:43 > 0:58:45but blends, it's like a whisky cocktail
0:58:45 > 0:58:47already done for you, perfect balance.
0:58:47 > 0:58:50And a lot of master distillers I know will drink blends
0:58:50 > 0:58:53because they offer such a mellow, rounded experience.
0:58:53 > 0:58:55So, I agree, I think they're brill.
0:58:55 > 0:58:58- I do like stretching it with water as well.- Yes!
0:58:58 > 0:58:59A little water in it.
0:58:59 > 0:59:02Don't get the neat whisky thing. It's too strong.
0:59:02 > 0:59:05You should take your whisky... You can give that a little stir.
0:59:05 > 0:59:07But dive in. I can see you want to have a go.
0:59:07 > 0:59:11- It's got your names. - Mine's got my name on it.
0:59:11 > 0:59:13I love the Earl Grey.
0:59:13 > 0:59:15It's all these fragrances like ginger, Earl Grey,
0:59:15 > 0:59:17they work fantastically with whisky.
0:59:17 > 0:59:20- Amazing.- Loving the whisky. Right, thanks for that, Olly.
0:59:20 > 0:59:23Now it's time to travel back to Christmas of 1998
0:59:23 > 0:59:26where the Two Fat Ladies are experiencing a Jamaican Christmas,
0:59:26 > 0:59:28and here they are using the local flavours
0:59:28 > 0:59:30- to make a spice bun cake.- Wow.
0:59:34 > 0:59:39I'm going to make the closest thing that they have to a Christmas cake.
0:59:39 > 0:59:41It's really called a spice bun,
0:59:41 > 0:59:46but it's made in the parkin or gingerbread method
0:59:46 > 0:59:51by boiling all the syrups and the butter and spices together
0:59:51 > 0:59:53before I add them to the flour.
0:59:53 > 0:59:55Very Yorkshire, all those.
0:59:55 > 0:59:57Well, devil's food cake, too.
0:59:57 > 0:59:59- Yeah, I suppose.- Yeah.
0:59:59 > 1:00:03I prefer them because they make a nice, moist mixture.
1:00:03 > 1:00:07And now we want to add baking powder.
1:00:07 > 1:00:11About four teaspoonfuls, if not five - it can take it.
1:00:11 > 1:00:13Good Lord, that's a lot.
1:00:13 > 1:00:17Yes, but I think because of all the richness, it seems to work.
1:00:17 > 1:00:19Then we've got the equivalent of our fruits
1:00:19 > 1:00:24that we would put in in England, but this is really far more exotic.
1:00:24 > 1:00:29This is dried candied fruits, really, or candied peel.
1:00:29 > 1:00:31There's candied grapefruit skin,
1:00:31 > 1:00:35and there are mangoes, and there are pawpaws,
1:00:35 > 1:00:36and who knows what else.
1:00:36 > 1:00:40It's a fine mixture, looking like chopped amber.
1:00:40 > 1:00:44- Funny, having Christmas in this heat, isn't it?- Oh, yes.
1:00:44 > 1:00:48Reminds me of when I was little, cos my mother was Australian,
1:00:48 > 1:00:50and we used to have Christmas...
1:00:50 > 1:00:52- AUSTRALIAN ACCENT: - ..round the barbie, you know?
1:00:52 > 1:00:54Lovely!
1:00:54 > 1:00:57140 in the shade, it was, there.
1:00:57 > 1:00:59- With a good Christmas pudding on the boil.- Oh, yeah.
1:00:59 > 1:01:04Right, now... I'll cook this mixture over here.
1:01:04 > 1:01:08First of all, Dragon Stout, Jamaican Dragon Stout.
1:01:08 > 1:01:11- Splendid name.- Rather good. Rather like Guinness.
1:01:11 > 1:01:14Now, about two tablespoonfuls of honey.
1:01:16 > 1:01:18Very good idea, this, having it in a bottle.
1:01:18 > 1:01:21Pours much more simply than out of...
1:01:21 > 1:01:23They have very good honey here.
1:01:23 > 1:01:27They might well, with all these lovely plants everywhere.
1:01:28 > 1:01:32Lovely brown sugar. It's very good for this sort of cake.
1:01:32 > 1:01:34Stir that in.
1:01:35 > 1:01:40Now we need some spice, mixed spice. Just like our stuff at home.
1:01:40 > 1:01:44You know, that strong clove-y smell and ginger and all that.
1:01:44 > 1:01:47And I've got here, in the saucepan,
1:01:47 > 1:01:50about four tablespoonfuls of melted butter.
1:01:51 > 1:01:55Stir until all the sugar has melted.
1:01:55 > 1:01:58You can hear when it's not making a granular sound.
1:02:00 > 1:02:02There, that's all melted.
1:02:03 > 1:02:06And it's now ready to put and mix with the flour.
1:02:09 > 1:02:12- Lovely mess.- Mm, mud pies!
1:02:13 > 1:02:15And we'll mix that all up.
1:02:17 > 1:02:19I suppose that's the nearest we're going to get
1:02:19 > 1:02:23to Christmas pudding this year, so can I have a stir?
1:02:23 > 1:02:25Yes, of course.
1:02:25 > 1:02:29I would be filling it with coins of the realm
1:02:29 > 1:02:34and bachelor's buttons and bits of thimbles and whatever.
1:02:34 > 1:02:36Now we'll add the eggs.
1:02:36 > 1:02:39I'm going to use three eggs because they're rather little.
1:02:39 > 1:02:41If you had very big ones, you'd probably only need two.
1:02:41 > 1:02:44I love the way the chickens are running around all over the place.
1:02:44 > 1:02:46None of your battery nonsense.
1:02:46 > 1:02:50You just go out and catch one by the neck if you want to eat one.
1:02:50 > 1:02:52That's right, yeah. Whirl it round your head.
1:02:52 > 1:02:54Give those a bit of a beat.
1:02:56 > 1:02:59And add them.
1:02:59 > 1:03:02It's already got a wonderful scent coming from it.
1:03:02 > 1:03:04Stir it all together.
1:03:06 > 1:03:07And that's it!
1:03:07 > 1:03:11You see, it's nice and easy with that hot mixture being poured in.
1:03:13 > 1:03:14Now we'll pour it into its tin.
1:03:16 > 1:03:19- Looks very luscious.- Yes.
1:03:19 > 1:03:21Right, that's now ready.
1:03:21 > 1:03:25All it needs is cooking for about 1.5 hours in the oven.
1:03:29 > 1:03:33A change from traditional Christmas cake - nice and soggy.
1:03:34 > 1:03:37CHATTER
1:03:41 > 1:03:43- This is excellent.- Lovely.
1:03:45 > 1:03:48- Cheers. Happy Christmas, everybody. - Happy Christmas.
1:03:48 > 1:03:51- ALL: Cheers. - You did a splendid job.
1:03:55 > 1:03:58I love the idea of spending Christmas in Jamaica.
1:03:58 > 1:04:00- I was in Antigua last Christmas. - Show off.
1:04:00 > 1:04:03No, family. It's my family. It was lovely.
1:04:03 > 1:04:06Can you imagine sitting on the plane next to them for eight hours?
1:04:06 > 1:04:08Well, that's another story entirely.
1:04:08 > 1:04:11Also, I've never seen anyone eat bun with a knife and fork.
1:04:11 > 1:04:14It's posh, isn't it? Anyway, time for some festive competition.
1:04:14 > 1:04:18Every day, we go head-to-head with our own ideas on a classic Christmas
1:04:18 > 1:04:21ingredient in a competition that we've called Yule Decide.
1:04:21 > 1:04:25The prize is big. It's a bauble. And so far, I've got lots.
1:04:25 > 1:04:28- I've got about four on my tree.- All right!- And most of them light up.
1:04:28 > 1:04:29Andi's got three.
1:04:29 > 1:04:33- Lighting up is the main thing.- I've got three. None of mine light up.
1:04:33 > 1:04:36I'm not happy about it, but never mind. Olly has today's bauble.
1:04:36 > 1:04:39Olly, please reveal what it is we are playing for.
1:04:39 > 1:04:41THEY GASP
1:04:41 > 1:04:45- Isn't it a beauty?- A bauble of kings.- It is... Or queens.
1:04:45 > 1:04:48And you'll notice, it is also the bauble of
1:04:48 > 1:04:50a rather peacockish design, because I believe,
1:04:50 > 1:04:53and Amanda is going to present it, I believe, Amanda,
1:04:53 > 1:04:56you played a character named Peacock on Radio 4 earlier this year.
1:04:56 > 1:04:59- A butterfly.- Butterfly peacock.
1:04:59 > 1:05:01Same thing, same thing.
1:05:01 > 1:05:03- There we are. - Oh, well. Nearly there.
1:05:03 > 1:05:05Anyway, today's ingredient is smoked salmon.
1:05:05 > 1:05:08- Now, we often see smoked salmon at Christmas.- We do, loads of it.
1:05:08 > 1:05:11Christmas is all about smoked food, for some reason.
1:05:11 > 1:05:13Anyway, so we are using smoked salmon.
1:05:13 > 1:05:16Both doing it in different ways. Andi, what are you doing?
1:05:16 > 1:05:18I'm making a little sort of starter-y stack
1:05:18 > 1:05:21with avocados and lime and a little potato latke on the side.
1:05:21 > 1:05:24Oh, are you indeed? Right, OK. I'm going to do little croquettas.
1:05:24 > 1:05:27Little Spanish croquettas. And deep-fry them.
1:05:27 > 1:05:29- You getting on with it? - Yeah, I'm getting on with it.
1:05:29 > 1:05:30Shall I stop talking then?
1:05:30 > 1:05:34I'm going to blitz up some garlic and some spring onions.
1:05:34 > 1:05:36And some chives and some parsley.
1:05:36 > 1:05:41Right, I'm going to work backwards for now. Because I need to...
1:05:41 > 1:05:43- What have you got in there? - Not literally.
1:05:43 > 1:05:46I need to get mine on and start cooking,
1:05:46 > 1:05:48otherwise we'll be waiting all day.
1:05:48 > 1:05:52I've got to get these latkes cooked as well. Don't stress, darling.
1:05:52 > 1:05:56Now, so with this, I'll tell you about it actually because we did...
1:05:59 > 1:06:00Just a bit loud.
1:06:02 > 1:06:04There we go.
1:06:04 > 1:06:07Because I don't want great big dirty big lumps of it, you see.
1:06:07 > 1:06:09OK, so, this is my finished mix,
1:06:09 > 1:06:13which I will go over in just a minute.
1:06:13 > 1:06:15I'm just going to pane these,
1:06:15 > 1:06:20so drop them into some egg and some crumbs and then deep fry it.
1:06:20 > 1:06:25- Have you had croquettas?- Yeah. - Very, very straightforward.
1:06:25 > 1:06:30A little bechamel, basically, with the salmon running through it.
1:06:30 > 1:06:33Yeah, normally it's a ham and cheese thing or...
1:06:33 > 1:06:36Yeah, exactly, exactly. But...
1:06:36 > 1:06:38- OK.- This is a very green avocado.
1:06:43 > 1:06:45I'll just get that out.
1:06:45 > 1:06:47I'm going to get my latke in as well, actually,
1:06:47 > 1:06:49while we're doing this.
1:06:49 > 1:06:53So that can be cooking whilst I'm doing this. It's a good plan.
1:06:53 > 1:06:57That bowl's a little bit little. Let's put it in that one.
1:06:57 > 1:07:00There we go. Just got potato and onion and then egg.
1:07:02 > 1:07:06I'm going to give it a little stir I'm going to get the latke in.
1:07:06 > 1:07:09That's a point. You didn't put any onion in your latke.
1:07:09 > 1:07:13- Any reason for that?- Don't like. - Don't like.- Don't like!
1:07:13 > 1:07:15Oh, that's not a good beginning, is it?
1:07:15 > 1:07:18So, I've got a little latke here with potato,
1:07:18 > 1:07:21and the onion and then I've got a stack here.
1:07:21 > 1:07:24I've got herbs, garlic and avocado going in there and that's
1:07:24 > 1:07:27going to be the bottom layer for my little stack.
1:07:27 > 1:07:30I think it's a nice either interim thing or a nice thing
1:07:30 > 1:07:32if someone is coming over.
1:07:32 > 1:07:36Just a nice little way to start something off. There we go.
1:07:42 > 1:07:45- Smoked salmon and latke is very traditional.- Yeah, sort of.
1:07:45 > 1:07:47Well, not sort of. Entirely.
1:07:47 > 1:07:50Yes, right, so I'm going to put a little bit of avocado down
1:07:50 > 1:07:52into that.
1:07:52 > 1:07:55OK, so I'm just going to start frying these.
1:07:55 > 1:07:59Like I said, I'm just going to then reiterate what I did to get
1:07:59 > 1:08:02to that stage.
1:08:02 > 1:08:06OK, so, basically, all you need to do is in here I've got some
1:08:06 > 1:08:09milk and some bay leaf and a little bit of dill.
1:08:09 > 1:08:13You infuse that milk with the herbs for about 20 minutes or so.
1:08:13 > 1:08:16And then we are going to make a roux.
1:08:16 > 1:08:21Equal quantities of butter and flour.
1:08:21 > 1:08:25Beat that together and then strain in the infused milk.
1:08:26 > 1:08:30And serve this, I'm going to get a little herb salad and herb
1:08:30 > 1:08:33vinaigrette of some of this salmon eggs
1:08:33 > 1:08:36and a little vinaigrette.
1:08:36 > 1:08:38That's it. Very easy.
1:08:38 > 1:08:41All right, so, I've got this combined now.
1:08:41 > 1:08:44This is going to form the bottom of the little stack.
1:08:44 > 1:08:46I'm going to get these hard-boiled egg yolks.
1:08:46 > 1:08:49I'm going to mix that with some capers.
1:08:50 > 1:08:54A few capers to go on the top. How are they doing?
1:08:54 > 1:08:57OK, so, this is my little herb salad.
1:08:57 > 1:09:02Just a little bit of parsley, whole leaves, dill, some chives in there.
1:09:02 > 1:09:04There's nothing too terrifying.
1:09:04 > 1:09:08And then very simply, here's my roux.
1:09:10 > 1:09:13Added the milk to make this bechamel.
1:09:13 > 1:09:17We whisk, whisk, whisk to thicken it.
1:09:17 > 1:09:21Once it has thickened, you let it cool and we will chop up
1:09:21 > 1:09:25the smoked salmon and in that goes, with some dill and some seasoning.
1:09:27 > 1:09:30And then once it is cool, what you then need to do, like I've
1:09:30 > 1:09:34got here, is to put it in a tray and chill it right the way down.
1:09:34 > 1:09:38Chill it for a couple of hours, preferably overnight.
1:09:38 > 1:09:42And then cut it, pane it and fry it.
1:09:42 > 1:09:43That's pretty much it.
1:09:43 > 1:09:45So, I'm about to layer this up.
1:09:46 > 1:09:49Just need a little bit more avocado into there, I think.
1:09:49 > 1:09:52Andi, are you feeling confident at this stage
1:09:52 > 1:09:54or is it too close to call?
1:09:54 > 1:09:58- Too close to call.- Tense moments here as well.- He's crying.- He is!
1:10:00 > 1:10:04- I think mine might be a bit posh-y vibes.- Mm!
1:10:04 > 1:10:09- A bit what?- At the moment, I believe Matt is just one ahead.- 4-3.
1:10:09 > 1:10:13- 4-3 to Matt. Yeah. - This is crucial.- Nail-biting.
1:10:13 > 1:10:16Nail-biting stuff, isn't it?
1:10:16 > 1:10:19- Yeah.- Right, so I'm going to start plating up.
1:10:19 > 1:10:23Make it as neat as possible. How many of us? That's enough.
1:10:23 > 1:10:26- All right.- So, then my salmon goes in the top of that.
1:10:29 > 1:10:31Salmon goes in the top of that.
1:10:31 > 1:10:34We've got the herbs, lime, avocado mix on the bottom.
1:10:34 > 1:10:39The salmon, red onion goes on top of that. Capers and egg yolk.
1:10:39 > 1:10:44Right, OK. Right, there we go. I'll bring this over here.
1:10:44 > 1:10:47Matt, what's that again?
1:10:47 > 1:10:50Smoked salmon croquettas with a herb salad and
1:10:50 > 1:10:53a vinaigrette with the salmon eggs.
1:10:53 > 1:10:57And that is a little smoked salmon avocado stack with potato latke.
1:10:57 > 1:10:59- Wow.- Right, so why don't you guys come over?
1:10:59 > 1:11:01We're going to clear up a little bit.
1:11:01 > 1:11:04- I'm going to give you some cutlery. - Right old mess you've made.
1:11:04 > 1:11:06All right, all right.
1:11:06 > 1:11:08- I was busy. What can I tell you? - Right, I'm going to smell it.
1:11:08 > 1:11:11Here you go, guys. There's some cutlery.
1:11:16 > 1:11:19- There's your cutlery.- OK. Dive in.
1:11:20 > 1:11:24- It's a hard one already. Visually, both...- Forks. Straight in.
1:11:24 > 1:11:28- Let me come in behind. - I'm going to watch you all.
1:11:28 > 1:11:32- I can have a bit of that, can't I? - You can have a bit of that.
1:11:32 > 1:11:36I'm just going to use my fingers. I don't care. It's Christmas!
1:11:36 > 1:11:38Go wild!
1:11:38 > 1:11:42Mm. That's nice. So is that, though, I imagine.
1:11:42 > 1:11:45That's good. Wow.
1:11:45 > 1:11:48Well, I don't know, so, see ya.
1:11:50 > 1:11:54You are supposed to be the chairperson of the judges. Wow.
1:11:54 > 1:11:56It's an incredibly tough decision.
1:11:56 > 1:11:58We're not allowed to call it a draw.
1:11:58 > 1:12:01- Can we split the bauble? - No.- You can't.
1:12:01 > 1:12:03OK.
1:12:03 > 1:12:06What are you thinking? He's just loving it.
1:12:06 > 1:12:09He's had whisky, he's had fried stuff.
1:12:09 > 1:12:11It's like a day out, isn't it?
1:12:13 > 1:12:16You are verging on that, aren't you? I know you are.
1:12:16 > 1:12:19- OK, it's decision time, guys. - Come on.- What are you verging on?
1:12:19 > 1:12:22- I'm verging on this. - You've got to announce it.- Have I?
1:12:22 > 1:12:24- Yeah, you've got to give the bauble. - What are you...
1:12:24 > 1:12:27Have you decided then, you lot?
1:12:27 > 1:12:30Yeah, I'm going to go with that look I just gave you, which was
1:12:30 > 1:12:32the code which... You know.
1:12:32 > 1:12:36We organised a code earlier on, of a secret look that we'd give.
1:12:36 > 1:12:38It doesn't have to be unanimous, does it?
1:12:38 > 1:12:43- It doesn't have to be unanimous. It doesn't.- Yeah.- Oh, yeah, he's also.
1:12:43 > 1:12:47- We are unanimous.- Are we?- Yeah, he just gave me the look.- Look at that.
1:12:47 > 1:12:50That is the look for one of you. And you're about to find out which.
1:12:50 > 1:12:54OK, Amanda, come round. Bring it round. Put us out of our misery.
1:12:54 > 1:12:57# Dun da-da-da dun, dun dun dun...
1:12:57 > 1:12:59# Dah! #
1:13:01 > 1:13:03You know what happens as well?
1:13:03 > 1:13:06Every time they give him a bauble, they hug me.
1:13:08 > 1:13:11They hug me. I really liked that one!
1:13:11 > 1:13:12Nick it, nick it!
1:13:12 > 1:13:15I'm going to have to put it back again. Look at that.
1:13:15 > 1:13:19- It's almost embarrassing. - Oh, shut up.
1:13:19 > 1:13:23I'm really fine about it. I'm really, really fine about it again.
1:13:23 > 1:13:24There's always tomorrow.
1:13:24 > 1:13:27Well, that's all from us today on Christmas Kitchen.
1:13:27 > 1:13:29Thanks to today's team, Tomer Amedi,
1:13:29 > 1:13:32Frances Quinn, Olly Smith and Amanda Abbington.
1:13:32 > 1:13:36Sherlock is on New Year's Day at 9pm, BBC One.
1:13:36 > 1:13:38All of our recipes are on the website.
1:13:38 > 1:13:41Go to bbc.co.uk/christmaskitchen.
1:13:41 > 1:13:44We are back tomorrow with comedian and star of the big new remake
1:13:44 > 1:13:46of Watership Down, Miles Jupp.
1:13:46 > 1:13:49Plus, recipes from Joe Hurd and Bake Off star Martha Collison.
1:13:49 > 1:13:52And we'll be digging into the festive archive to get some
1:13:52 > 1:13:54inspiration from the Hairy Bikers,
1:13:54 > 1:13:56Rick Stein and the inimitable Fanny Cradock.
1:13:56 > 1:13:58- See you tomorrow at 10am.- See ya.