Episode 8 Christmas Kitchen

The baubles are hanging, the tree looks divine.

The oven's been warming and Olly Smith's got wine.

It's time to get cooking some fab festive food.

And we've got some great guests to help get you in the mood.

Welcome to Christmas Kitchen.

APPLAUSE AND CHEERING

-Hello, I'm Matt Tebbutt.

-And I'm Andi Oliver.

There are just four sleeps left until Christmas Day but there's

no need to panic because we're here with all the festive recipes

-you're going to need.

-Think of us as a virtual cookbook.

Think of us like that. Let's meet today's team.

Sherlock star Amanda Abbington tells us what drama we can expect

from the New Year's Day episode and about her own Christmas plans.

And if you're looking for something a bit different

to feed the family, then Tomer Amedi is here...

APPLAUSE

..with a modern day flavour of Jerusalem.

And if you've left the shopping to the last minute,

we've got a great gift idea for you, an edible gift

made by Bake Off winner Frances Quinn, gingerbread bauble biscuits.

APPLAUSE

And here to put a bit of sparkle into your drinks this season

is the very merry Olly Smith.

APPLAUSE

He's armed with wine, cocktails and mocktails.

Plus, we delve into the archives of Christmas to show you recipes

from the Hairy Bikers, a great idea to use up leftovers from

Nigel Slater, and a blast from the past with the Two Fat Ladies.

I love the way the chickens are running around the place.

None of your battery nonsense.

You can just go out and catch one by the neck if you want to eat one.

That's right. Whirl it round your head.

-Love those Two Fat Ladies.

-More of that later.

Right, let's get on with our first recipe.

OK, so, there's lot of meat at Christmas.

You get laden with meat, meat sweats etc. So, I'm going vegetarian.

-Meat sweats?

-Do you get meat sweats?

-Not often but, you know...

-I do.

-So you're going vegetarian.

-What are we going vegetarian with?

This, very, very simple, is chickpea burgers.

So it's chickpeas, a tin of chickpeas,

some spices in here, and I've got some nice strong chilli sauce

and the usual burger bits and pieces. Very, very simple.

-Burger accoutrements.

-Yes.

-I'm a bit worried, Matt.

-If I eat too much of this, will I get the chickpea sweats?

-No!

Let's hope not. Amanda, would you like to come and join us?

I'm coming over.

-You're a non-meat eating...?

-Yes, I'm a vegetarian.

-I've been a vegetarian for a couple of years now.

-Is it new to you?

-It's new, yes.

-And how's it been?

-It's all right, yeah.

-Was the decision a difficult one?

-It was ethical.

-Ah.

-So, then, you just made it and...

-Yeah, and then I did it.

I decided that I'd stay doing it and I'm doing Veganuary in January,

-so I'm going to try being vegan.

-Oh, really?

-Which I just don't know why I'm doing it.

-Are you dreading that?

In a way, because I really like cheese, eggs, butter and...

-I don't know what you eat as a vegan.

-Vegetables.

I know, but how do you put flavour into them?

With spices and a little thought.

You've got to make sure you've bought everything beforehand,

-make stuff to take with you.

-It's a lot of effort for very little...

-Dinner!

-..result.

Tiny little plates of dinner.

-More Sherlock!

-More Sherlock.

-Yay!

-Whoo!

-I mean...

We are absolutely in love with Sherlock. It's just the best show.

-Has it been great to make?

-I know a few people that aren't in love with it.

-You know people who aren't in love with it?

-Really?

-Do they track you down and tell you?

-They come and tell me.

It's so brilliant,

it's such a brilliant reimagining and reworking of something which,

you know, is quite difficult to do with something

that's so well embedded in our psyche...

You know, it's part of our DNA, isn't it, the Sherlock stories?

-Absolutely.

-So, brilliantly done, brilliantly done.

Tell us a little bit about your character for those who haven't seen it.

I play Mary Morstan, also known as Mary Watson,

so she's married to John Watson in it. In the third series...

BLENDER WHIZZES

You can't do that while I'm talking, clearly.

-It's either I do this or you do that.

-Is that annoying?

-Slightly.

So, basically...

-I've ruined the chickpea burgers.

-No, you haven't.

Don't you worry. He's been working on those a while.

-She's an assassin, basically.

-Oh! She's an assassin.

You find out in the third series that you think

she's this mild-mannered, very lovely woman

and actually she turns out to be a ruthless assassin.

-What a brilliant part.

-Yes, it is.

-It's a really strong character.

-Shall we see her in action?

-We've got a little clip.

-Oh, have you?

'Hiya.'

Mary? What are you...?

-We agreed, we would never bring Rosie out on a case.

-Exactly.

-Don't wait up. Hi, Sherlock.

-Hey.

-Mary, what are you doing here?

-She's better at this than you.

-Better?

-So I texted her.

Hang on, Mary's better than me?

She's a retired super agent with terrifying skills.

Of course she's better.

-OK.

-Nothing personal.

-So, I'm supposed to just go home now, am I?

What do you think, Sherlock? Shall we take him with us?

-John or the dog?

-Ha-ha, funny.

-John.

-He's handy and loyal.

-That's hilarious.

-Is it too early for a divorce?

-Barnicott's house, then.

Anyone up for a trudge?

APPLAUSE

Excellent stuff. How is it, being part of something that popular?

It's all right.

It's, erm... The fans are amazing.

They are very loyal and they really look after the show. So, er...

And Mary's quite a divisive character.

You either really like her or you don't.

Yeah, there are quite a few fans that don't particularly like her

and there are some that love her, and that's great. That means I'm doing my job properly.

If she wasn't talked about at all, I'd be really worried.

-I love that she's an assassin.

-So do I. It's great.

-The other thing I'm a huge fan of is Mr Selfridge.

-Ah!

I loved Mr Selfridge. Your part was another wonderful part.

-I was Miss Mardle.

-She was quite a stiff old thing, weren't she?

-All right.

-If you want to put it that way!

-I loved Mr Selfridge.

-I wouldn't have put it quite like that.

-She was.

-She was. But then... But underneath she was a vixen.

-She relaxed, she met some interesting people.

-Yeah.

-She met a nice young man.

-Yes, that's what I was alluding to.

And then he went off and died in a war and then she married Mr Grove.

And then he died. It was a fun show.

She wasn't happy, not exactly what you'd call a laugh.

-Where are you, Matt? Tell us what you're up to.

-OK.

-Poor old love, eh?

-I know.

-That was my mix, I very briefly whizzed.

In there was chickpeas, coriander, chilli, a few spices,

bit of turmeric in there, coriander seed, a little bit of cumin.

-Are there onions in it?

-Yes, sorry. Sweated onion and garlic.

So they are sweated? Because some people leave them raw in a burger.

How ridiculous. No. Then they go into the fridge to firm up.

Then when they come out, I've just got this polenta crumb,

just to dust it lightly and then I'm going to fry them.

-Are you all meat eaters?

-Yeah. Yeah.

I did spend a while as a vegetarian.

Oh, did you?

Yeah, I did when I was younger. I may yet go back to it for a while.

You never know. You've got to be careful if you're veggie or vegan,

even in alcohol and wine, they use things, in beer as well, to clarify.

-Do they?

-I'm so sorry.

-I can't have any drink?

-It'll be fine.

-I will give you a list of the...

-Will you? Please do.

Of course, I will, of course I will.

At Christmas then, what do you do as a vegetarian?

What are you eating as a vegetarian at Christmas?

Like a nice, kind of, vegetable wellington I've had before.

-With feta and stuff.

-Delicious.

-What about your kids? Are they vegetarian?

-They eat meat.

I'm going to give them the opportunity to decide when they get older.

I don't mind cooking it but I'm not going to force my beliefs on them.

-Make their own decisions.

-Yeah.

-I'm starting to get very Christmassy, I have to say.

-Me too.

I'm getting very excited.

-How are you going here? What were you doing?

-Slicing some tomatoes.

-Is that just normal oil?

-Just a little bit of olive oil, yeah.

-And why are you salting your tomatoes, Matt?

-Ideally...

-Do tell.

Ideally for flavour.

But what you can do is, you can put them in a dish, salt them,

leave them for ten minutes, maybe a sliver of garlic, and then

that pulls all the water out of the tomato and it creates its own juice.

-So then you add a little bit of oil...

-My mouth's watering.

After about ten minutes...

If you add it before, it stops all the water from coming out.

If you leave them, it creates a little juice

and then you can make a vinaigrette out of it.

-Nice.

-And then you don't need to have nothing else.

You're so clever, Matt Tebbutt, aren't you?

-Right, so here...

-Let me help you. Sorry.

I've got a little bit of red onion and pepper in there.

I've just salted that.

Mix that up and that just takes a lot of the bitterness

-out of the onion.

-Yeah.

Squidge it down and you can pickle...

And that's going to go in the lovely burgers.

-Yes.

-What else have you got coming up in the future?

I am about to start rehearsing the 40th anniversary production

-of Abigail's Party.

-Oh! How amazing!

-Who are you playing?

-Beverly.

-What a brilliant part.

-Yes, and I'm terrified, truly terrified.

It's one of those things where I thought, I'll do this, this is nice.

Then, as soon as you take the job, you go, why did you do that?

Where's it going to be on?

We're doing a little tour and then I think it's coming to the West End.

Right, I'm nearly there. So, toasted off the buns.

The chickpea burgers will be another minute or so.

-In here, I'm just going to add some of this sumac.

-Nice.

-Just give it a bit of...

-Do you know sumac?

-Yes, I do. I do.

Give it a bit of kick. That really nice Sriracha chilli sauce...

-Lovely.

-..which tastes amazing on everything. Really.

-So there's a little mayo...

-It smells really nice.

-It does smell good.

-Yeah.

-Little tomato.

Even the tomatoes look pretty. I'm not a big fan of tomatoes but...

-Oh, yeah, you don't like them, do you?

-They make my mouth itch.

It's a long story. Let's not go there.

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

-They are.

-They're that nightshade whole thing.

-Yes, yes.

-It's really boring.

-Like potatoes.

-I bore myself thinking about it.

I'm like, oh, do be quiet with your this and your that.

-Look at this, fancy.

-Look at that.

-Right.

-He's showing off, isn't he?

-I think it's for you.

-Because he likes Sherlock.

-It's beautiful.

I do like Sherlock. And I have a 13-year-old son who loves Sherlock.

-It's so popular though, isn't it?

-It is.

-Is it 12 million...

-Yes.

..people watched last year's?

It's a great show and this series particularly is my favourite.

How many...? One thing, there's not enough episodes in the series.

I want it to be longer. Because you wait for it for so long.

-Everybody does.

-Longer than an hour and a half?

-I want more episodes.

You're really annoyed that it's an hour and a half.

"It's an hour and a half!"

An hour's kind of long, but when you're watching it,

you just get engrossed and it's just brilliant.

And then they leave you on that cliff-hanger which really annoys me.

OK. He's not happy, is he?

-He's not happy.

-I have got...

It's because he's had to make chickpea burgers, that's what it is.

-No, I really like these.

-Look at this.

-I really want to eat all three of those.

-Right, there you go.

-So that, or those rather, are my chickpea burgers.

-That looks great.

Smells so good.

Would everybody like to come over?

-I'm not sure how we're going to do this.

-Cut them is my advice.

-Yes!

-It's my culinary advice to you, sir.

-Cut it up.

-Cut them.

-Right, tuck in, kids.

-Thank you.

-Thank you, Matt.

-You should never eat one of these on a first date.

-Is that right?

-Because it's really undignified.

-Depends on who your date's with.

My family always have a go at me because I eat burgers with

a knife and fork, which I know is ridiculous.

But I think, always eat food in the way Roger Moore would.

MATT LAUGHS

-That is a good burger.

-That's amazing.

And Olly has got two great drink matches for this dish.

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

-True.

While Olly sorts those drinks, it's time for our daily Christmas quiz.

Sometimes chefs get so involved with their descriptions of food,

it's hard to actually tell what they're talking about.

Our challenge is to guess what food a chef is describing

without actually seeing it.

Today - Delia. Have a listen and see what you think she's talking about.

'It's very silky to feel and quite good to handle.

'And when you eat it, it's much, much lighter.'

What is she talking about?

-Tofu.

-Silky?

-Maybe tofu. Might be tofu.

I don't even know.

-Tofu is very silky.

-I'm eating my burger, I don't care.

-She's busy.

-Stop bothering her.

-Any ideas? No?

I think tofu is a good one.

-Silken tofu.

-Let's have a look.

It's very silky to feel and quite good to handle.

And when you eat it, it's much, much lighter.

It's a pastry called filo.

There you go - filo pastry.

Filo, not tofu. Almost, but not quite.

-Right, now, Olly, you've found two beers for us.

-I have.

From the supermarket.

It's going to match my dish, but one's a bit luxury

-and one's a little bit less, is that right?

-One is incredibly luxury.

In fact, millilitre for millilitre,

one is more than double the price of the other.

One is very traditional and one is very, very modern.

I'm really excited by beer, because with the ingenuity and craft

of using water, hops, malt and yeast,

you get such a dynamic variation of flavour.

I'm now in a situation where I think, beer has this great tradition

in our islands, but it's also got this fantastic modern wave.

There really is a beer out there for everybody these days.

I think it's super exciting.

First of all, let's have a little taste of our Santa hat beer

which I can tell you comes from Cornwall and it is made with

very traditional malts.

It was from a brewery started in 1851.

It's still family-owned and it's one of those beers

that isn't too hoppy, it's not too bitter.

That's quite nice, cos I'm not a big beer drinker.

-This is quite smooth...

-AMANDA:

-Neither am I!

-..and it's quite light and nice.

-Exactly, it's a beautiful beer

and I think it's got a lovely balance to it.

St Austell Tribute, it was actually started in 1999

due to a solar eclipse,

I think they called it Daylight Robbery originally.

But it was such a success,

they actually made it their kind of flagship brew

-so I think 80% of their beer is now Tribute.

-It's nice.

-Delicious.

Really great, traditional beer from Cornwall, first of all.

We're going to try our little robin next.

You can keep your robin on.

-Now, that smells very...

-It smells...

-..hoppy.

Really fragrant, lots of hops. Citra hops, you know,

very modern hops and lots of them.

-So these...

-Are these American?

-Yes, American hops.

So when you're cooking,

if you use dried herbs at the beginning of the process,

they're not going to have as much impact on flavour.

Fresh herbs right at the end, that's what they're doing

-with the hops, buzzing flavour, really exciting.

-Lovely.

Isn't it great?

This is also delicious, quite perky.

Lots of perky flavour. Great tropical...

-It's a bit flowery.

-Yes!

-It is floral, fragrant, tropical.

-Thank you.

Turkey curry, that's an absolute belter with curry.

All that big, bold flavour works an absolute treat,

but the question is, which is less and which is luxury?

-I think I know.

-I think I know.

You think you know?

Amanda, which one do you think is less?

-I think that's the expensive one.

-Yeah, the luxury?

-Yeah.

-So do I.

-Yeah, so do I.

-Oh, we're unanimous. Well, I can reveal...

-So, the robin.

..that the robin, if I can turn him around, is indeed luxury.

Beavertown IPA, £2.50 per can, widely available.

Have a look online at companies like thebeerboutique.com.

And our St Austell Tribute, a marvellous beer is, of course, less.

£1.65, also widely available.

Remember, this is 500ml and this is 330ml,

so just to re-stress, more than double the price mil for mil.

But isn't it delicious?

-They do come in cool cans now, as well, don't they?

-I love the design

and I think wine could actually learn an awful lot from beer.

Presentation, you know, making it modern, making it fun.

-I prefer like a nice, simple bottle.

-You prefer the traditional?

-I think it looks like fizzy pop.

-It looks too busy?

-Anyway...

-I was just saying...

-..you're entitled to an opinion but I don't agree.

-OK.

Coming up, Bake Off star Frances Quinn is making a beautiful gift.

-What have you got for us?

-We've got gingerbread baubles, edible.

-Have you?

-I have.

-So swanky.

-There we are.

-Look at that.

-AMANDA:

-Oh, look at that.

Hang them on the tree or just eat them.

-So clever.

-See through them as well.

-I want one.

-I'm sort of amazed.

-You can have one in a bit.

Plus Matt and I are going head-to-head in the cook-off,

a bit of festive friendly competition

which we have called Yule Decide.

Ooh!

Today we're going to battle it out

to prove who has the best recipe idea for smoked salmon.

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

who are working their way through the 12 Days of Christmas

and today, they're making a beef and ale stew

for some leaping lords.

Oh, yes, man!

What a great theatre, Sunderland Empire.

Oh, look at it, man, they've all been,

all the major rock acts have been here, dude.

-Aye, Gracie Fields, Max Miller.

-RECORD SCRATCH

No, man, no!

-Zeppelin, Hendrix, the lot.

-Aye!

But now it's the Lord Of The Dance's turn.

-Feet of flames!

-And we're cooking.

-They're going to be hungry.

They are.

Michael Flatley's Lord Of The Dance are on tour

and are performing here tonight.

And that fact has allowed us to find nine ladies dancing

and ten foot-stomping lords a-leaping.

The ninth and tenth lines of the song.

Now, we're going to cook a Christmassy beef and ale stew

with a leek colcannon.

This is a hearty winter dish that you can leave to slow-cook

so you can have a lazy day recovering

after all of that partying you've done over the festive period.

Oh, man.

I'm so looking forward to this.

I love them, it's just they fly across the stage.

-I know.

-Yeah.

-It's levitation, dude...

-Aye.

-..on a Celtic scale.

But, anyway, what we're going to cook for them, it's like a stew,

it's an Irish stew, I know it's a bit of a cliche

with the Lord Of The Dance, but it's a Christmas one!

And we've done our colcannon but instead of cabbages, spring onions,

we're using leeks so it's a leek colcannon.

We're going to poach the leeks for the colcannon in some milk.

Now, in true Delia fashion, like how to boil potato,

top tip - poach your potatoes, don't boil them,

and you do get a fluffier mash.

Now, we're going to heat the oil up because what we're going to do,

David's going to show you a trick about how to put

an even coating of seasoned flour all over your meat.

Take bully beef, not too much at a time,

put it in the plastic bag and give it a shake...

# In a one-horse open sleigh... #

Are you getting it? Are you getting it?

Cos the flour and the seasoning, it will flavour the beef,

it'll give us a nice kind of golden coating.

It also will thicken the stew.

Whilst the beef is sizzling away,

we're sweating down a chopped onion and some tomato paste

before adding this to the meat.

Then deglaze the pan with some lovely Christmas ale.

And what we mean by deglaze is you know all those flavours

that we've cooked in this plan, we're just going to take them off

with a little bit of moisture, which is our lovely ale.

See all that, look at that, it's just lovely.

Look at that lovely elixir of flavour.

Oooh.

And beef and ale, it's a real kind of classic accompaniment,

beef and ale pie, a stew or just a pint of ale with your beef.

Next, we're adding carrots and some chopped celery.

-Beef stock.

-Comfortable, luxurious, lovely food.

Ooh, look at that.

And to this, some raisins for that Christmas pudding vibe.

And what's lovely about it is once you've put them in,

they'll plump up and fluff

and you just get that little hint of sweetness at the back of the beef,

-it's lovely.

-Aye.

Another great thing for flavour, caraway seeds, about a teaspoon.

And that's it.

Put a lid on and that's one of the best stews you'll ever taste.

We can get the colcannon ready, though.

To finish the colcannon is dead easy

and because we've poached our potatoes,

the mash has a lovely, velvety texture.

This is truly wonderful comfort food.

It's time to dance, this time it's not Michael Flatley...

..it's going to be us.

# Christmas time will soon be over

# Christmas time will soon be over

# Christmas time will soon be over

# Then we're going to dance... #

THEY SHOUT

APPLAUSE

Oh, sweet Jesus.

-That was easy(!)

-What do you reckon, lads?

A couple of months' training, do you think we'll be up for it?

I think you'll be ready for the show tonight.

-Cheers.

-Dude, leg it.

Oh, I don't know about you, Kingy, but I'm cream crackered!

It's a good thing cooking's not that energetic, dude, you know?

We're not just ready for all this leaping about on a stage,

but it's time for us to put the finishing touches

to our feet-of-flame beef stew and leek colcannon.

For a touch of Christmas, we're adding chestnuts to our stew

and some parsley as a finishing garnish.

The only thing left to see is what our ladies and lords

think of our wonderful Yuletide treat.

Come on, gang! Grub's up.

Yes, come on, team!

Ladies first, gentlemen. Ladies first. Come on.

So, everybody's eaten?

Everybody's happy? You like it?

-Yeah.

-Yes!

Good, good.

There's a sight you'd never want to see again.

I cannot unsee this. Right, thanks for that, guys.

Now, here at Christmas Kitchen, we want to give you

more than just the usual traditional festive flavours

so every day we invite a chef who brings an international taste

to our kitchen. Today, it's the turn of Tomer Amedi

with his Middle Eastern flavour of Christmas.

-Thanks for coming along, Tomer.

-Thanks for having me.

So what are we doing, then? What are you doing?

-So, I was thinking of doing some Chanukah related stuff.

-OK.

You've got Christmas, so we've got Chanukah,

so basically we deep fry stuff in Chanukah

-or just fry whatever.

-OK.

It's like any other Jewish holiday -

they try to kill us, we survive, let's eat.

LAUGHTER

Basically!

That's history in a nutshell.

-OK, what would you like me to do?

-So...

-Finish these?

Yeah, we'll start with the latke, so we've got some grated potatoes there

and you can chop a little bit of rosemary, a little bit of sage,

-thyme into it.

-OK.

Meanwhile, we're going to work off some bone marrow,

cos just oil is not enough, you need more fat.

-Yep, yep. Big flavour in that as well.

-Yes.

And is that a particular part of bone marrow?

I mean, if people wanted to do this, go to their butchers...

-Whatever has fat in it, I like.

-Yeah, OK!

You can serve it like this or just cut it lengthwise.

And then I've got here this lovely onglet or butcher cut,

which is one of my favourite pieces of meat.

It has a very strong meaty flavour.

Very strong flavour.

But it's still very firm and fibrey but with a low-fat content, so...

-Yep.

-..in order for it to become OK again,

I'm going to obviously temper it in butter cos...

Temper it in butter? OK.

So basically I just melt butter and then keep it into a nice hot area,

-like my stove.

-Yeah.

And then let it sit for 20 minutes there so it's tender.

So what's that doing to it?

First of all, it's a nice area for the meat,

a nice environment for the meat to get it to the right temperature.

-OK.

-And then you can use the same fat to actually fry the onglet.

-OK.

We're adding some sage, the thyme and...

-and the rosemary.

-Yep.

And then you're just going to add a little bit of...

-Bit of flour?

-Flour. And...

-OK.

Pop an egg into it and...

I usually do an egg and a yolk so...

And this is, this is very traditional, this part of...?

Yeah, this is like every mum in Chanukah

makes it for her family but,

you know, I remember when I was 12 years old,

I was in the States for the first time and I went to my first diner

and they serve, like, these hash browns and I fell in love

and ever since then, you know, I became a big, big latkes fan.

So...

I whizz a little bit of oil in the pan

and then add in to that some butter, cos just oil is not butter enough.

OK! OK.

-Amanda, how are you with butter?

-I love butter.

-You're fine with butter.

-I love butter.

OK, so if we fry some of these off, you'll eat them?

Fry as much butter as you want, mate. Seriously.

Good stuff. That's the answer we wanted.

And just basically we can make patties,

then make sure that we squeeze a little bit of the juices out.

-So when you grate the potatoes, you don't wash them?

-I don't.

-You want to keep the starch?

-I want to keep the starch

and then I'm just going to let it sit either on a colander

or squeeze it with my fingers and then...

just pop them in. They don't need to be perfectly shaped.

I kind of like that they have a little bit of edges

-all over the place and then you get these crispy bits.

-Mm-hm.

So, erm...

just create the patties and then...

chuck them in the pan, make sure you don't do them too thick

or they'll stay a bit raw inside.

So let's put four of those

and let them, meanwhile, get all buttery.

Wow, you're almost poaching them in butter.

Yes, you can never have too much butter.

-Yeah.

-Ooh, that's good.

And if people wanted to try this at home, is this is a specialist thing

they're going to have to seek out with a...?

I think today every butcher has it. It's not like, you know,

they call it butcher cut because the legend says that the butchers

-used to keep it for

-themself. Yeah.

Because butter is very important,

-we're going to add a bit more butter.

-Wow!

-ANDI LAUGHS

-Sorry!

-Yes.

-Wow. I love him.

-I mean, I like butter but, my God.

-Yes, let it swim in butter.

-You're not messing around, are you?

-No.

Just lowering, a little bit, the heat and then I'm going to...

Yes, yes!

Look at that.

That's the favourite part of any meat lover.

Let's see how our latkes are doing.

How long will these take in all?

-About...

-Five minutes or so?

-Yeah, about five minutes or so.

They just need to be nice and crispy and that's when you flip them.

-Mm-hm.

-This one I think will be OK.

-Yeah.

-Right, right.

-So you want them soft in the middle and then just nice...

-Yep.

..and crispy on the outside?

Tomer, I didn't see, did you put egg in your latke mix?

-Yeah, I put...

-Cos people don't always, do they?

-Egg and a yolk.

-Egg and a yolk for richness.

Yeah, one egg and one yolk for everyone.

And you're going to also fry an egg to go on top of this as well?

-Yeah.

-Yeah.

-Of course.

-"Of course!"

-Yeah.

Cos if it wasn't rich enough already...

Do you want me to fry it?

-No, I'm going to fry it here.

-You're going to fry it in that fat?

-Yes, I'm going to fry in this fat...

-OK.

..so it's going to be extremely juicy and meaty.

All right, so...

..my meat is almost ready.

I'm going to flip the latkes.

-OK...

-Nice.

-Oh, that's nice.

-Shall I get the bone marrow?

-Ooh!

-Yeah. OK.

So, Tomer, apart from this dish,

what are you most looking forward to with Chanukah this year?

Any deep-fried stuff, doughnuts and fried meat.

Whatever you can deep-fry, just give it to me

and give it to me deep-fried.

Anything deep-fried!

OK, let's...

The arteries aren't clogging, he's just not happy.

-OK. So I'm going to put the plate here for Amanda's latke.

-Yes.

-Is this right?

-Oh, all right.

-Keep it away from the meat.

The rare meat that she really wants to eat.

I'm going to look at the meat.

We're frying the egg and it's just, like, swimming in...

Swimming in beef fat.

Beef fat and butter and everything that's good to you.

And you know they always say, like,

Middle Eastern food is really healthy,

-it's vegetables.

-No, it's not!

-But, but...

-on one holiday a year, which is Chanukah...

-Yeah.

..and for you guys Christmas, you can eat until...

-Whatever you like.

-..explode.

-OK.

-So we're in the festive season.

-Bring on the fat.

-Let's party.

-OK, so let's serve it up.

So you want to serve it on this board?

Yeah, I'm just going to lightly...

So that's a universal holiday philosophy, then?

Just go nuts, eat what you want, don't worry about it.

-Don't worry about it.

-Yeah, it's a festive day,

you're allowed, have fun with it.

-So, shall I take one of these?

-Yeah.

-You're going to take Amanda's.

-Thank you.

-The nicest one, please.

-Oh!

-It is the nicest one.

It looks a little bit sorry on that plate on its own.

-No, no, it doesn't.

-It is the thought that counts, eh?

It's lovely.

-Give her some...

-And then if you want to do it right...

Bit of garnish.

..make sure that on your latkes, there's all the meat juice

-and then some more...

-That looks insane.

-More meat juices.

-More meat juices.

Oh, look at that.

Let's get the egg on.

-FRANCES:

-I'm thrilled by this man.

-Yeah!

-He's like Santa, isn't it?

-He is.

-OLLY:

-Naughty Santa.

-With an eggy beard.

-TOMER:

-My favourite food is food that you want to eat after a really,

really, really long night out with lots of friends and alcohol...

-Yeah.

-..so breakfast all day long.

So that can be my breakfast, easily.

-And then...

-Got any chips on that?

Come on, rustle up some fries.

-And a big old piece of bone marrow.

-Yeah.

-That looks amazing.

-Yeah, it looks fantastic.

-FRANCES:

-Sculptural.

-Absolutely...

-TOMER:

-And it takes...

-Step away, Tebbutt.

..no time.

-I just feel my arteries just squeezing.

-Yeah, yeah, clogging!

-Saying, "Don't do this to me."

-Happily, happily clogging.

And, of course...

Oh, oi-oi!

And remind us what that is.

So we're having Chanukah latkes with some butcher's cut onglet,

fried egg, bone marrow, no greens for us.

LAUGHTER

-OK, shall we try? Shall we come and try, please?

-Right.

-Yes.

-Thank you.

-Come on over.

-Delicious!

-Shall I, erm...?

-Shall I cut some up?

-Let me just come and look at it first.

-How is that?

-Yeah.

-It's good for you?

-Yeah.

-Step away now, come along.

-Let me see the cut.

Oh!

-Well done, Ol.

-Catch the marrow.

-Nearly took your hand off there. OLLY:

-Perfectly fine.

I see you managed to get Excalibur out of the board.

I don't really know if we need these.

-FRANCES:

-No, I think just go in.

I'm going to put those there in case anyone...

-Somebody want to break the...?

-I want to break the, erm...

-TOMER:

-Yeah, just dip in the yolk.

-I want to get the yolk.

-The best part.

-I don't know if you want a knife or fork or...

-That is seriously...

-God, that looks delicious.

-Right...

-Oh, my God, dip it in the yolk.

-That looks so nice.

-Where's those little spoons?

-Coming right up, Chef.

-Oh, my God.

These are good.

The little Jewish mum inside of me is happy now.

-People are eating.

-That smells awesome.

-It's good.

-MOUTH FULL:

-The only problem is I can't speak!

That is so luxurious, that's delicious.

-So good.

-That's the way to eat it, with your hands. Like this.

One thing there's always plenty of at Christmas is leftovers.

We hate to see food wasted,

so here's Nigel Slater with two great recipes, one for using up

Christmas pudding, and the other for using up excess Stilton.

One of the things I love to do with a bit of leftover blue cheese,

and it can be any sort of blue cheese,

love to use them with mushrooms.

So I'm going to stuff some big portobello mushrooms

with the last bits of the Stilton.

A really simple supper that just melts in your mouth.

This is one of those really quick dishes,

it's something I do in those days after Christmas when I don't want

to spend a great deal of time in the kitchen.

I like to cook mushrooms in a little butter,

as well as a good splash of water.

What happens, because mushrooms are so spongy, they soak up the butter,

which flavours them, but they don't get greasy because of the water.

Today, I'm chucking in some thyme,

but any kind of woody herb will work.

They're those robust herbs that just seem right

with the earthiness of mushrooms.

And a little bit of pepper.

OK.

From those juices in the pan, from the butter and mushrooms and

the herbs, they have a wonderful smell, really rich and earthy.

I'll just soak the mushrooms in it.

I'm just going to crumble a little bit of cheese onto those.

It has a really deep flavour. And also it's quite rich,

you really don't need a great deal for the flavour to come through.

And then this is quite a soft texture.

You've got the soft mushrooms.

All very velvety and silky.

And then you've got the cheese,

which melts and becomes quite creamy.

And I want a contrast there, I want something a little bit crisp.

There's something about walnuts that works so perfectly with Stilton.

I'll turn the heat up.

And what happens, all the juices are going to concentrate,

as they bubble away, and I'll end up...

..with something that's the very essence of mushroom and Stilton.

I'm really happy to eat these as a light lunch, or maybe even supper.

But they also make a very, very nice meal with some rice on the side.

Or even as an accompaniment to steak.

The juices, which you really don't want to forget...

..in the bottom of the pan...

It's very rich.

It's a mixture of very soft, velvety textures,

and also the crunchiness of the nuts.

And it still smells just like Christmas.

Use the biggest, freshest mushrooms you can

to absorb all the delicious juices.

Almost a week since Christmas Day, and one of the last leftovers

to get polished off in my house is the Christmas pud.

There's one recipe I do that makes it taste even better

than the first time around.

It's funny, there has to be a Christmas pudding.

And yet, the number of people who say "no, thanks" always amazes me.

But I'm glad they do, because it means there's more for me.

Melt a generous knob of butter in a frying pan.

I've got some leftover brandy butter, so why not?

It's the sort of thing I eat when I'm alone,

when everyone else has gone out for a long walk.

And I open the fridge and think, "They won't even know."

So, crumble in your leftover pud, add a glug of brandy,

just to keep it moist.

It's Christmas Day all over again.

The base for my sundae is a couple of scoops of vanilla ice cream.

You know, it's a pudding, it's a dessert,

but it's also a midnight feast.

When you feel you owe yourself a little treat.

It feels really naughty, but it isn't,

because I'm just using up all those bits from the fridge.

Well, that's my excuse anyway.

Still to come, Olly's got some suggestions for

a merry and bright Christmas with his cocktail class.

And today's key ingredient is whisky,

-and I'm very excited about that, because I like whisky.

-Me too.

And if you want to go the extra mile with

a home-made gift this Christmas, then Bake Off champion

Frances Quinn is here with her delicious gingerbread baubles.

So cute!

And we're going back 18 years to get a Christmas recipe from the

Two Fat Ladies, a spiced bun cake.

Now, this time of year, the supermarket is jam-packed

with seasonal food and gifts like chutney,

chestnuts and chocolate - the sort of thing you'd find in a hamper.

So every day we're bringing you a recipe idea to use them up.

And today, it's Matt's turn to cook with the gift.

Which, obviously, I've got for you, right here.

-What could I possibly have?

-Oh, I don't know! Rack your brain!

To go with all these ingredients?

-Chutney!

-Chutney! I love chutney.

So, other than eating it with a load of cheese,

I thought I'd do a strata, OK?

Which is like a savoury bread pudding.

-Which can only be a good thing. You can eat this.

-Can I?

-Yeah, you can.

-Bring it on.

Unless, of course, there's a load of animal products hidden...

Hidden in the chutney!

-That's the minefield of being vegetarian, isn't it?

-Totally.

Secret ingredients everywhere.

Right, so this is... It's a posh cheese on toast, really.

Posh cheese on toast is lovely.

All I'm going to do is layer up this old French stick.

Doesn't have to be that, could be any bread.

Yeah, any bread you like, really. Bit of French bread.

I'm going to smear on some of the chutney,

and make this little mix of the eggs and the milk,

lots of goat's cheese, lots of Cheddar cheese.

And then, the idea being, just like a bread pudding,

is that the bread soaks up the eggy milk mix.

-So that's your kind of custardy type, that would be...?

-Exactly.

-I understand.

-What do you do with chutney at Christmas?

-What do I do?

I eat it with cheese. I have it on crackers!

-I love proper chutney, though.

-Yeah!

I make different Japanese... you know, mango,

like, a coriander/lime one, is really nice.

-A lovely chilli chutney is good.

-Mmm.

Right, so be generous with the old chutney.

And you can use any chutney at all for this, right?

-Just whatever you have?

-Savoury chutney, yes. Absolutely.

-What's a non-savoury chutney?

-I don't know, I made that up!

LAUGHTER

-Jam.

-I think that's jam!

-A fruit chutney would work as well!

-Yes!

-So, yes, pretty much, you could.

-Brilliant.

Well, now, of course, you can get all of today's studio recipes,

including this brilliant one from Matt, they're on the website,

go to...

Right, OK. So, in here...

Do you cook with your kids, Amanda?

Yeah, my daughter likes baking. Ahem...

Who doesn't these days?!

She's quite good at it, but she puts everything on.

So we have, like, glitter and flowers,

and it ends up being this insane mess.

She's good, she's not bad.

She just causes mayhem, so the kitchen looks like a bomb's hit it.

You have to teach her the other bit, the clearing up.

-I do, I make her do it.

-Good.

Yeah, it's Dickensian in my house!

I don't believe you for a moment.

So where are you with the recipe?

I'm just going to saute this spinach, a little bit of garlic.

-You have to cook it off?

-Yeah. So let's get that in there.

There's no fat in there,

because I don't want any water or what have you.

-There's no butter in there, Tomer.

-There's not enough butter.

Bread pudding with no butter...?

There's a lot of cheese in here.

Cheese is good also. We're happy with cheese.

-We're happy with cheese, you're off the hook.

-Cheese, butter...

-We're happy with cheese.

In here, we've got eggs, we've got milk, we've got cheese,

a little bit of seasoning, that's it, OK?

-All right.

-Right.

Do you want me to cut up your goat's cheese for you?

Yeah, you could do, if you like. Just tear it up. Whatever you like.

OK, so, starting to wilt down.

Doesn't matter if it's not totally there.

-Just turn that off, then I'm just going to...

-Is that enough?

Now I've lovingly layered up the bread,

I'm just going to remove it all and put the spinach under there.

-Is that enough for you, darling?

-In an ideal world, what you'd probably do is put that down first.

-Oh, underneath? Underneath?

-Yes!

-Yeah!

-Or you could do it like that, up to you.

-It's lovely.

The colours are pretty, though. And then that's going on the top?

OK, so that's that.

And then let's get this mix over.

You were a musician before, weren't you, Tomer?

-Yes, that is correct.

-Do you think...

-Because I came from music as well.

-Did you?

I started off as a musician, yeah.

I think there's direct correlation between music and food.

It kind of comes from the same instinct.

Yeah, it comes to a point where you are "in the matrix"?

-You kind of feel it.

-Yeah, yeah!

With the music, it feels the same, you see it.

If you're doing it right, obviously.

So, how long it is going to go into the oven for, my love?

About 160 for about 20-25 minutes, until it's just set.

-I like your rosemary.

-Yeah, I'm in the matrix.

LAUGHTER

-Right.

-So, 160 for how long, sorry? 35 minutes?

About, sort of, yeah, 35 minutes, 40 minutes.

-Just until it's just set.

-Oh, and look at that.

-OK.

-Cheese!

It's melted cheese,

they're giving it a round of applause because it's melted cheese.

-That is cheesy goodness.

-It doesn't suit that plate, so there you go.

-That's much better, isn't it?

-That's much better.

So there you go, very simple, a way to use up chutney.

-That's a goat's cheese and rosemary strata.

-Beautiful, Matt Tebbutt.

-Do you want to...? It's hot.

-Yeah, come on, it's hot.

-Are you bringing it over?

-Yeah, you don't even have to get up!

You don't actually have to move.

-You're bringing me hot cheese!

-Bringing you hot, melted cheese.

You don't even have to dip the bread in, it's already in there.

-Why have you given it to me?

-Because we had a massive steak.

Come on, help me.

It's all right, we'll get involved, don't worry.

I can't wait. I can't reach!

-It might be really hot as well. Just be careful.

-It does look good.

-This is such a good idea.

-The top is a bit like the top of a moussaka.

-You know, when you get the egg, and the...

-Oh, my goodness me!

Do you like that?

-I think she likes that.

-Oh, yeah, can I take that home with me?

Look how hot that is.

-I'm really waiting to try it.

-That's SO good.

In just a moment, Bake Off star Frances Quinn will be showing us a money-saving idea

with a home-made Christmas gift - gingerbread bauble biscuits.

-Look at them, they're gorgeous!

-They're really beautiful.

And we're taking a trip to the Caribbean with the Two Fat Ladies,

who're cooking up a Jamaican-inspired Christmas dish.

Imagine that trip. Now, Amanda, what's your...?

-Hang on, I'm eating chutney.

-All right, I'll come back to you!

She doesn't like to be bothered, you know!

-Now you've finished your mouthful...

-Quick, tell us.

What's your favourite Christmas memory?

My favourite Christmas memory is when my grandad,

we used go to my grandad and nanny's house, every Christmas,

and he'd hidden this bauble,

that was like a bird call.

So it used to go, "Awww-caw-caw..."

And it went on all day. And he was getting progressively drunker...

-Did he find that hilarious?

-Everyone else would be so annoyed.

My nana cracked open a bottle of Pimm's and drank it neat,

and we found her dancing at the top of the garden.

LAUGHTER

Best Christmas ever.

-Magical, that's magical. Lovely.

-Magical, family Christmas.

Anyway, let hear more of the nation's favourite faces,

with their reflections upon Christmas.

One of my favourite Christmas memories was always going

to the shops, Christmas Eve, with my dad.

We used to go all the time, and it used to be just a yearly occasion,

just me and my dad, used to go, Christmas Eve, just to shop.

I don't remember if we even got anything

for presents for the day after, but it was just a nice time that

me and my dad could engage and get ready and excited for Christmas.

Well, I love to cook stuffing.

But there was one a year when I left it in the bottom of the oven.

I took everything else out, switched the oven off,

and the stuffing continued cooking in the bottom of the oven.

So later on, I found a very, very black thing

in the bottom of the oven.

Isn't it funny, nobody said, "Where's the stuffing?"

My favourite thing to eat at Christmas is Christmas pudding,

which I spend most of the rest of the year dreaming about,

and also thinking, "Why don't I just eat this all year round?"

Because you probably can now.

I love Christmas pudding, particularly with brandy sauce.

That's my favourite.

-Aw, your poor pal, Mark!

-He's my best buddy.

You're going to have to take him some pudding.

I will, I've got him one, I'll give it him.

If you're looking for a personalised present this year,

then we have a great idea for you - a home-made gift.

Everyday, we have one of the stars of The Great British Bake Off

to show us how to make an incredible, edible gift.

And today, we've got a real winner,

known for her incredibly creative bakes, it's Frances Quinn.

-Frances, good to have you here.

-Good to be here.

Now, this is what we're going to attempt to do now.

Gingerbread baubles, Matt.

It looks like quite intricate stuff.

-No!

-Really? What about that glass bit in the middle?

-They're, like, embracing retro sweets.

-That looks like witchcraft.

-It's Glacier Mints.

-Really? LAUGHTER

-Choo-choo!

-Right, let's get on with it.

-This is my magician's wand.

So, to make the gingerbread dough,

we're just going to put into a pan 150g of butter.

And then 50g of golden syrup.

50g of light brown sugar.

And 50g of dark brown sugar.

But if you've only got one sort, it's absolutely fine,

it just slightly changes the shade of your bauble.

And then you just want to put it on a medium heat.

So that just wants to melt down,

and you just want to transfer that into a bowl.

Ooh!

Yeah, this looks quite good like this.

And you want to let it cool down, because we're going to be adding an egg,

so we would end up with scrambled toffee.

And at this time of year, because it's so cold,

I actually just put the bowl straight outside.

But you want to make sure you've got no cats or dogs lingering...

-Might want to cover it, though. Won't you?

-Cover your back, yeah, exactly.

And then take an egg and just... Oh!

Bit of shell in there.

There we go. And just beat the egg into the syrup mixture.

What were you doing before you won Bake Off? What was your background?

I was actually a baby/toddler designer.

-Sorry, you designed babies?

-That's right, the DNA!

-What did you do?

-I was a clothing designer.

-Oh, right.

I'm going to turn that off now,

because we've got one that we made earlier.

And then I've got 300g of plain flour,

which I'm just going to sieve in here.

And then to add the extra spice,

I've got a tablespoon of mixed spice and a tablespoon of ground ginger.

Again, if you wanted to,

you could maybe add some cinnamon or extra nutmeg.

You can ring the changes.

So just snowing in the kitchen...

There we go.

And then you want to combine.

And it will be quite a soft dough at this point.

So it's advisable to let it rest in the fridge.

Just cos it makes it easier to roll out and handle.

So there you are. Do you want to wrap that in clingfilm?

-I fall out with this stuff. Don't like it.

-What, clingfilm?

-Clingfilm.

-There's tougher things in life!

It always gets caught... well, it's one of the toughest.

I know what you mean. Apparently, you know,

-if you put it in the fridge, it's easier to deal with.

-Is it?

-What, clingfilm?

-Yes, my friend's mother told me that.

-Top tip, there.

Really? Good tip.

So I'm just rolling it straight out onto some parchment paper here.

One, it makes it easier and you don't have to add extra flour,

so it doesn't then end up creating a really dry biscuit.

And then you can lift that straight onto the tin when you come to

actually make the biscuits,

so you're less likely to lose their shape.

And then, I've got some different shaped, round cutters,

that are going to be the bauble shape.

And you just want to cut those out.

So, use varying sizes.

And then, to make the little bit that we're actually going to

add the little Reese's Piece clasp to, I've just got a small,

rectangular cutter here.

But you could equally just cut that out with a knife, freestyle.

There we go.

And then just pull back the dough to re-roll again.

And I actually find, if you've got a bit of time, it helps to just

chill these in the fridge for a little bit

before you then cut the star. But we're going to go maverick.

Go all matrix and cut straight in with the star.

And then, just with a cocktail stick, just make a hole in the top,

and that's what you're going to use to thread through at the end.

-OK, so that's how you do it?

-Yeah, I just use a cocktail stick.

That looks incredibly easy. However, let me show you this.

This is how some people make little holes in their biscuits.

Have a look at this.

I think it's more fun using...

a drill.

So I have this drillbit that I use especially for my cookies.

Just put the cookie on a wire rack,

and I'm going to put it about here.

Just very slowly at first.

And then you get this perfect hole.

I'm a little bit speechless.

-I do feel like I should have brought the toolkit, yeah.

-Wow.

Biscuit Driller is a brilliant name for an album.

Biscuit Driller?

-Anyway, back to your biscuits.

-We haven't got a drill.

And then, to make the stained-glass effect in the middle,

-I've just got some retro sweets here.

-Are these Murray Mints?

There's a Murray Mint in there.

There's a Werther's Original, and there's a Glacier Mint.

So, I'm putting that in there, one in there.

And if you want to, you can leave them without.

By putting a Murray Mint in, however, aren't you just going

to fill in the gap that you've just taken out with the same colour?

-Well...

-LAUGHTER

-It's a slightly cloudier look.

-OK.

-And then you can sprinkle on

some glitter at the end, or a bit of salt.

-So it goes on the tray like that?

-It can.

You can break them up a little bit.

If you want to, you can break it into smaller pieces, but then

there's the chance of it going round onto the biscuit dough.

That's quite straightforward.

And then, slip it onto a tray.

That's why it's quite good if you actually cut them

onto the greaseproof paper,

because then you don't have to worry about them losing

-their shape when you move them onto another thing.

-Righto.

-Oh, Frances, we're all so impressed here.

-Yeah!

And then, I'm heading over...

Tomer just said to me, "The most elegant solutions for the problems."

-Brilliant!

-It doesn't have to be complicated. And then, here we go...

OK, how long do they get baked for?

They get baked for about 10-12 minutes.

Until they're lightly golden brown.

And there's your Murray Mint,

-it's slightly looking a little bit different.

-OK, OK.

But, as soon as they're out of the oven,

when the mixture's still warm, you can then, if you want the salted

caramel effect, sprinkle them some salt, or a little bit of glitter.

A little bit of extra sparkle, like so.

-And then, to turn them into your baubles...

-Very clever, that.

..we're going to be testing your threading skills here, now, Matt.

-So...

-Uh-oh! Have you got your drill?

-We've got chocolate glue.

-Are we going to dip them in chocolate?

-Lorraine's got a drill, we've got some chocolate glue.

-Right.

So, if you just take a paintbrush...

And then just, sort of, dab over...

Oh, no, we want to thread first. Getting ahead of myself here.

So just take some... I've got some gold, sparkly thread.

And if you just pop it through.

Pop it through the hole.

And then to make the clasp, we've got these mini Reese's Cups.

So what I want to do is put it in my mouth,

like you're threading a thing. But that's probably not hygienic.

-You can use a needle!

-I won't do that.

And then just take your Reese's Cup, and just cut through, in half.

And then, once you've threaded that, Matt. In your own time.

-No rush, it's fine!

-I'll have a go.

-Oh, there you go.

-We're in!

-OK.

-And then just thread it at the top.

Like so.

-Well done.

-Then what, a bit of chocolate glue?

A little bit of chocolate on the clasp bit, there.

Very good.

-And then just stick that on top.

-We're just fascinated over here.

-I'm sort of in love, actually.

-And then let it set.

-APPLAUSE

-Yay, well done!

-Come on, that didn't deserve a clap!

-It did, actually, Matt.

-Not you!

LAUGHTER

-Not talking to you!

-You're getting a bit comfortable!

And then you can hang them on the tree, or just eat them like that.

Or if you want to present them like a bit of a gift box,

you can put extra sweets, and some of the little clasps around.

Or you could even present them like that,

and then give the string, and maybe some chocolate and

a paintbrush, so people could then assemble their own...

-Yeah.

-..at the end.

-They do look beautiful.

There's a lot of time and effort that goes into these gifts.

-Yeah, but you've got to put some music on...

-Yeah.

You know. Yeah, some tunes. Yeah.

-Dinah Washington, I think.

-Really?

-Yeah!

-Yeah, I think so.

Totally. We're in. We're in, sold, we love Frances.

-We love you, Frances!

-Frances!

-Big fans over there.

-Well, bless you.

All of those sweets in my glove box...

What would you call those?

They are gingerbread bauble biscuits.

Very nice.

-Right, let's go over.

-Yay!

-See what they think. There you go.

Looks very impressive.

-Which was the one I liked?

-Was it the Murray one?

-The one you liked?

-I'd already earmarked one.

And what are these ones?

They are the Werther's, the toffee ones,

and then that's a glacier, so that would be like ginger and mint.

-And it's not actually that tricky.

-It's not!

It takes a lot of work.

-Once you've made the dough, though...

-A lot of effort involved.

-How was that?

-It's gone.

-LAUGHTER

-The only way to go.

This is a good party today.

A bit of extra salt, though, on the Werther's.

It's gorgeous, salted caramel.

-It's absolutely delicious as well as being clever.

-Thank you.

-Very impressed with you.

-Look at this lot.

-They can come again.

-Yeah, please.

-What's your top tip for Christmas?

-Top tip for Christmas.

-Baking or otherwise.

-I think it is, like I said, music.

Don't feel intimidated by it. Just relax...

Yeah? Not a spreadsheet?

No spreadsheet! Christmas, it's just like...

-it's just another Sunday lunch.

-Right.

-A few more trimmings.

-Just put a lot of tunes on.

-Yeah, a lot of tunes.

-Relax into it.

-Yeah.

-OK. I like that. Well, that's Frances's tip.

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

to get you through the season.

To spend extra time with friends and family,

you need to be structured and organised in the kitchen.

So my biggest tip would be to do all of the prep work

even the day before.

Blanching vegetables, blanching carrots,

making sure parsnips are cooked,

even roast potatoes cooked all the way through,

apart from the roasting bit.

Then all you've got to do is put them in a tray and roast them.

By the time it comes to Boxing Day, you've enjoyed Christmas,

but you need some different flavours.

So, for me, I love a little andouille sausage

with some leftover Brussels tops in some pasta

with a touch of Parmesan cheese

just for a little bit of spice for the next day.

This is actually for the day after,

what you do with the leftovers of the turkey -

some lovely turkey sandwiches,

but this time, with a salsa criolla.