0:00:02 > 0:00:03You'd better watch out, you'd better not cry.
0:00:03 > 0:00:06- Better not pout, and I'm telling you why.- Santa Claus is coming to town.
0:00:06 > 0:00:09And Christmas Kitchen is counting down.
0:00:28 > 0:00:30Hello and welcome. I'm Matt Tebbutt.
0:00:30 > 0:00:33And I'm Andi Oliver, and we are here to help with the final food
0:00:33 > 0:00:35preparations for the big day.
0:00:35 > 0:00:37So, if you want some recipe inspiration,
0:00:37 > 0:00:40some edible gift ideas or suggestions for your leftovers,
0:00:40 > 0:00:43then we have everything you need all wrapped up.
0:00:43 > 0:00:46Coming up today, comedian Miles Jupp reveals all about
0:00:46 > 0:00:48the Outnumbered Christmas special.
0:00:50 > 0:00:52And if you want to dazzle your guests with
0:00:52 > 0:00:55a dish that isn't predictably festive, then we have
0:00:55 > 0:00:59an Italian taste of Christmas for you courtesy of chef Joe Hurd.
0:00:59 > 0:01:02And if you've left the Christmas shopping to the last minute
0:01:02 > 0:01:05then we have a great gift idea for you, an edible present.
0:01:05 > 0:01:08Bake Off star Martha Collison is showing us how to make
0:01:08 > 0:01:09mandarin and orange marshmallows.
0:01:09 > 0:01:12And, as always, we have wines,
0:01:12 > 0:01:17cocktails and mocktails provided by the eternally jolly Olly Smith.
0:01:17 > 0:01:20We like Olly being here. Plus, from the archives,
0:01:20 > 0:01:23Rick Stein has a great idea for leftover turkey
0:01:23 > 0:01:25and the Hairy Bikers are having a Christmas party,
0:01:25 > 0:01:28and here's another helping of my favourite, Fanny Cradock,
0:01:28 > 0:01:30who's spent hours slaving over a hot stove.
0:01:30 > 0:01:33Now, Sarah will take that, and we shall steam it later.
0:01:33 > 0:01:37But she's coming over here with me for the one that is ready
0:01:37 > 0:01:39as it would be on Christmas Day.
0:01:39 > 0:01:42That is to say it's had ten hours steaming.
0:01:42 > 0:01:44It's all right, Sarah, I can manage.
0:01:44 > 0:01:46- I love that.- I just love that!
0:01:46 > 0:01:49- You can't not love her, seriously.- No, no.
0:01:49 > 0:01:51- Right, shall we get on with the first recipe?- I think it's time.
0:01:51 > 0:01:54OK, so, this is a real kind of retro favourite, retro classic.
0:01:54 > 0:01:57- What you making, Matt? - I'm making a big rum baba.- Oh, wow!
0:01:57 > 0:02:00- Do you like rum baba?- From my childhood, this is.- Yeah, exactly.
0:02:00 > 0:02:03- I do like rum baba. It felt really posh when I was a kid.- Mm.
0:02:03 > 0:02:05Well, my mum used to buy them, but now I make them!
0:02:05 > 0:02:08- Yeah, no, I don't think I've ever seen anyone make one!- And it's so...
0:02:08 > 0:02:11- I think Fanny would be proud of this.- Ahhh.
0:02:11 > 0:02:13- Anyway, I'm going to get on with this.- An homage.
0:02:13 > 0:02:15Let's get our guest over.
0:02:15 > 0:02:18Miles, would you like to join us, over here in the foodie area?
0:02:18 > 0:02:21Fabulous. Right, this is going to be a test of my posture.
0:02:21 > 0:02:24- Rum baba, you like the sound of that?- I love the sound of it.
0:02:24 > 0:02:28- I can't remember being fed it as a child.- Not really sure what baba is!
0:02:28 > 0:02:30The elephant, but that's not what's going on.
0:02:30 > 0:02:32Now, you're a very busy man, really.
0:02:32 > 0:02:36I've been reading all about, you've been up to an awful lot of stuff.
0:02:36 > 0:02:39Let's start with...Outnumbered Christmas special.
0:02:39 > 0:02:40Oh, yeah, that was great.
0:02:40 > 0:02:43I mean, they're like a real... They seem like a real family.
0:02:43 > 0:02:47We were sitting in a caravan in the woods with them and they were
0:02:47 > 0:02:48just sort of talking like a...
0:02:48 > 0:02:51You know, the older ones were offering advice to the younger ones,
0:02:51 > 0:02:55and there was no moaning whatsoever, it was entirely harmonious.
0:02:55 > 0:02:58I mean, when I look at... Cos that show's made in quite an interesting
0:02:58 > 0:03:00way, there's a lot of improvisation happens, is that correct?
0:03:00 > 0:03:03Er, I think there's probably less now than there was.
0:03:03 > 0:03:05I cannot call myself an expert on it.
0:03:05 > 0:03:09I think now...you know, cos they've got Andy Hamilton and Guy Jenkin,
0:03:09 > 0:03:12who are just great writers, who direct it and produce it,
0:03:12 > 0:03:15they do kind of everything, so from my point of view I absolutely
0:03:15 > 0:03:18stood where I was told and did exactly what I was told to do.
0:03:18 > 0:03:21Are you very obedient? You don't look like you're that obedient.
0:03:21 > 0:03:23- Do I look very badly behaved? - You look naughty to me.
0:03:23 > 0:03:29Well, that's a relief in some ways. Yeah, I... Yeah, I'm quite naughty.
0:03:29 > 0:03:32I'm quite naughty sometimes! How are you getting on there, Matt?
0:03:32 > 0:03:36OK, good, so strong flour in here, bit of salt, some yeast.
0:03:36 > 0:03:39Eggs, there's about six eggs going in this mix.
0:03:39 > 0:03:40So we get it like this...
0:03:40 > 0:03:42It doesn't look too pleasant at the moment,
0:03:42 > 0:03:45and then, very slowly, you just add soft butter.
0:03:45 > 0:03:47- So, who are you playing in Outnumbered? Tell me that.- I play...
0:03:47 > 0:03:50I don't want to reveal too much about it,
0:03:50 > 0:03:52but I play a man who shouldn't be where he is,
0:03:52 > 0:03:57or thinks that they shouldn't be where they are. Er, and I...
0:03:57 > 0:03:59Yeah, he was going to have a name that was just a job description
0:03:59 > 0:04:02but I asked them if they could give him a slightly different name, erm,
0:04:02 > 0:04:06- so that I could take a very minor pop at a local politician. - LAUGHTER
0:04:06 > 0:04:10Is that what you've done? I told you you looked naughty! I knew it!
0:04:10 > 0:04:11Little victories!
0:04:11 > 0:04:14Tiny, pedantic, pathetic victories.
0:04:14 > 0:04:16You're going out on tour again, as well.
0:04:16 > 0:04:19Yeah, yeah, I was on tour in September and October,
0:04:19 > 0:04:22stand-up, and then I've stopped for a bit to do some other stuff
0:04:22 > 0:04:26and then, yeah, 4th of January I start again, so it's...
0:04:26 > 0:04:28Well, it's a slight panic, I suppose.
0:04:28 > 0:04:32You know, you haven't done the show for a couple of months and then...
0:04:32 > 0:04:35But then, also, it's exciting, I mean, it's just you and an audience,
0:04:35 > 0:04:37and so that... I suppose...
0:04:37 > 0:04:41It's not actually necessarily as difficult as it sounds...
0:04:41 > 0:04:42It sounds terrifying to me.
0:04:42 > 0:04:44I mean, I've always just thought stand-up comedy...
0:04:44 > 0:04:48I mean, I've done loads of different performances but I've always got mates with me on the stage!
0:04:48 > 0:04:51The idea of being there on my own trying to get people to laugh...
0:04:51 > 0:04:55Well, that's the moment, when you go back to the dressing room at the interval and it is just you,
0:04:55 > 0:04:57and you think, well, what am I supposed to do for 20 minutes?
0:04:57 > 0:05:00But I suppose, yeah, I like doing stuff with a team, as well,
0:05:00 > 0:05:04but when you've been doing it a while I think your nerves,
0:05:04 > 0:05:06you know, you don't really notice them,
0:05:06 > 0:05:08you're sort of compartmentalised.
0:05:08 > 0:05:10I mean, I've been doing it for about 15, 16 years.
0:05:10 > 0:05:12Olly saw me when I was but a child.
0:05:12 > 0:05:15I did, I saw him...among your first gigs, actually,
0:05:15 > 0:05:18and I've obviously seen Miles a few times on tour. It is so funny.
0:05:18 > 0:05:22Your "getting Hubba Bubba off a musket" story still now sends
0:05:22 > 0:05:26- a tingle throughout my entire body. - Are you mates, you two, then?
0:05:26 > 0:05:30- We've known each other a while, we were at the same university.- Ohh!
0:05:30 > 0:05:33So, yeah, we came across each other kind of generally larking about.
0:05:33 > 0:05:35A lot of larking about.
0:05:35 > 0:05:38In terms of the stand-up, how different is it from, say,
0:05:38 > 0:05:42your role in Balamory? When you're looking at the audiences.
0:05:42 > 0:05:46I dress identically. No, it's very different.
0:05:46 > 0:05:51I mean, Balamory was, you know, lots of smiling and being helpful.
0:05:51 > 0:05:54This is me... It's basically me sort of banging on about stuff that
0:05:54 > 0:05:56I probably shouldn't worry about.
0:05:56 > 0:05:59So, they are two different things, I would say,
0:05:59 > 0:06:02but there probably may be some audience overlap.
0:06:02 > 0:06:05I mean, that was, what, 14 years ago, that started,
0:06:05 > 0:06:08or something, so a child that watched it then would be old enough
0:06:08 > 0:06:11and possibly rich enough to purchase a ticket!
0:06:11 > 0:06:15I mean, I used to watch Balamory, my kids, they absolutely loved it,
0:06:15 > 0:06:18so you're kind of breeding legions of fans from a very young age.
0:06:18 > 0:06:20- Very clever.- I'm not breeding them...
0:06:20 > 0:06:24- I can remember watching Balamory. - You see, Martha remembers.
0:06:24 > 0:06:27I'm one of those fans! Does that make you feel very old?
0:06:27 > 0:06:30Er, I always feel old, and have done since I was about 15.
0:06:30 > 0:06:33- What age are you now, can I ask? If that's not a rude...- I'm 20.
0:06:33 > 0:06:36- You're 20, so you were sort of first intake.- I was.
0:06:36 > 0:06:39Let me just check in on the recipe, what are we doing?
0:06:39 > 0:06:40OK, so before I do this...
0:06:40 > 0:06:43So this would then sit like this, covered, for an hour,
0:06:43 > 0:06:46- to let it rise.- Oh. - As you would a bread.- Like bread.
0:06:46 > 0:06:49And then knock it back and then put it in the mould.
0:06:49 > 0:06:53- Knock it back, you say that very casually.- Literally, smash it back.
0:06:53 > 0:06:54- Yeah.- Right. To get the air out?
0:06:54 > 0:06:57To knock the air out of it, and then you shape it, put it in here,
0:06:57 > 0:06:58leave it for another 20 minutes,
0:06:58 > 0:07:00that will rise again and then it goes into the oven. Oh.
0:07:00 > 0:07:02So I'm just kind of spinning through this.
0:07:02 > 0:07:05- So it's a sort of mixture bready-cakey thing.- Exactly.
0:07:05 > 0:07:07Cakey-bready hybrid, if you will.
0:07:07 > 0:07:10Now, Watership Down, that's quite exciting. Tell us a bit...
0:07:10 > 0:07:12An enormous budget, it seems to me,
0:07:12 > 0:07:14something like 20 million or something.
0:07:14 > 0:07:17Yeah, not all of it's spent on me, it must be said.
0:07:17 > 0:07:19Oh, sad. That's a shame.
0:07:19 > 0:07:22But I'm afraid that's the way the business is going.
0:07:22 > 0:07:26Yeah, that's an enormous animation, Netflix and BBC,
0:07:26 > 0:07:28and it's four-hour-long...
0:07:28 > 0:07:32And I think when they did that film in the '70s, or earlier,
0:07:32 > 0:07:35it was sort of 72 minutes or something.
0:07:35 > 0:07:38This is four hours, so it's a big new adaptation.
0:07:38 > 0:07:40Which rabbit do you play?
0:07:40 > 0:07:43I play Blackberry, the sort of professorial kind of rabbit.
0:07:43 > 0:07:47Oh, what's happening? Hang on... Stuff in the pan.
0:07:47 > 0:07:52So then, after the second proving, goes in the oven about sort of 190,
0:07:52 > 0:07:57200, until it's set, time obviously depends how big you make it.
0:07:57 > 0:07:59- Cos that is a massive baba. - It's huge.
0:07:59 > 0:08:02It will feed a good sort of, I would say, ten, 12 people.
0:08:02 > 0:08:06- I mean, all you need is, you know, a slice.- And what's in here?
0:08:06 > 0:08:08Right, OK, so on with the alcohol.
0:08:08 > 0:08:11So this is the good bit, so this is the sugar syrup.
0:08:11 > 0:08:13So roughly equal quantities of sugar and water.
0:08:13 > 0:08:14- Simple sugar syrup.- Exactly.
0:08:14 > 0:08:16How Christmassy are you, then, Miles?
0:08:16 > 0:08:19I'm pretty Christmassy, I've got a family
0:08:19 > 0:08:22- and so we like to just go for it, really.- What you doing?
0:08:22 > 0:08:26Big tree, big meal, lot of my relatives,
0:08:26 > 0:08:29or my wife's relatives, who are now my relatives,
0:08:29 > 0:08:32live near me now, so, yeah, there'll be lots to do together
0:08:32 > 0:08:36and my children are young and excited... I mean, where are we now?
0:08:36 > 0:08:39They've been excited about Christmas for some months already,
0:08:39 > 0:08:42so we're really getting near the pressure point.
0:08:42 > 0:08:45We'll encourage as many people to come round as possible, I suppose.
0:08:45 > 0:08:48- It's spiced beef I like making. - Ooh, what are you doing?
0:08:48 > 0:08:49Soaking your baba in the rum syrup?
0:08:49 > 0:08:52Exactly, so now I've just put a few holes in it, get the skewer,
0:08:52 > 0:08:56or a knife, just to soak it up, and basically ladle all over the
0:08:56 > 0:08:59rum syrup, and that's it, and it will all get absorbed very slowly.
0:08:59 > 0:09:02I mean, you could make the cake up in advance,
0:09:02 > 0:09:04couple of days before, and then soak,
0:09:04 > 0:09:06or even do the whole thing before,
0:09:06 > 0:09:08because the alcohol's going to sort of help preserve it.
0:09:08 > 0:09:12- Then you're putting a bit on at the end.- Just a touch of the neat over the end.
0:09:12 > 0:09:17It's quite a serious proposition, isn't it, the rum baba?!
0:09:17 > 0:09:19Well, do you know what, it's decadence, isn't it?
0:09:19 > 0:09:23- And that's what Christmas is kind of all about.- Yes. I'm all for it.
0:09:23 > 0:09:27- The sort of pudding you need a big nap after.- Yes, exactly.
0:09:27 > 0:09:29Well, yeah, you'd be hard pushed to finish that off.
0:09:29 > 0:09:33- So there you go, that's my '70s retro classic, rum baba.- Lovely.
0:09:36 > 0:09:40So would everybody like to come and have a try? Have you got a knife?
0:09:40 > 0:09:43Now, obviously you could set fire to it if you want, if it's '70s.
0:09:43 > 0:09:45I just so really want to set it on fire.
0:09:45 > 0:09:48- Here, Olly, do you want to do the honours?- Happily, yeah, happily.
0:09:48 > 0:09:50To carve. Carve the baba!
0:09:50 > 0:09:54- In you go, guys.- Lovely, thank you. - Right, there you go, Olly.
0:09:54 > 0:09:56Get it onto a nice plate.
0:09:56 > 0:09:58Now, if it's a little bit dry
0:09:58 > 0:10:01make sure you get some syrup over the top of it.
0:10:01 > 0:10:04I don't think it is. It looks rather moist and delicious.
0:10:04 > 0:10:06I mean, I know I absolutely love boozy cake,
0:10:06 > 0:10:08but could you make a non-alcoholic version?
0:10:08 > 0:10:13- What would you pour over it? - I guess you could make fruit syrups.
0:10:13 > 0:10:15You could put toasted nuts with it.
0:10:15 > 0:10:19- That would be nice, wouldn't it? - Cinnamon and nutmeg, allspice.
0:10:19 > 0:10:21- Dive in, dive in. Have a... - Thanks very much.
0:10:21 > 0:10:24- That would be nice anyway. - Excuse fingers.
0:10:24 > 0:10:28- Cinnamon-y, nutmeg-y... - Mm.- Oh, hello!
0:10:28 > 0:10:32- But the flavour of the rum works well with it.- It's so complementary.
0:10:32 > 0:10:33You've got that warmth,
0:10:33 > 0:10:36the little fiery warmth that sort of kicks up in the...
0:10:36 > 0:10:38It's subtle, it's not overpowering.
0:10:38 > 0:10:42- Mm.- Mm.- There's a lot of syrup and you did think - wow, heavens!
0:10:42 > 0:10:44- A bit too much. - But it's really light.
0:10:44 > 0:10:47To do like a rum cocktail twist.
0:10:47 > 0:10:51- You could have with lime, make it into a Mai Tai or something.- Mm.
0:10:51 > 0:10:55- Lovely.- A dollop of cream with some rum-soaked raisins.- We're in.
0:10:55 > 0:10:59- That'd be lovely. - Olly has two great dessert wines to go with Matt's dish.
0:10:59 > 0:11:02- One's a luxury and one's a little bit less. - Mm, go and get it, Olly.
0:11:02 > 0:11:05Now, while Olly sorts the wine, it's time for our daily Christmas quiz.
0:11:05 > 0:11:08Now, sometimes chefs get so involved with their descriptions of food,
0:11:08 > 0:11:10it's hard to actually tell what they're talking about,
0:11:10 > 0:11:14so your challenge today is to guess what this chef, Raymond Blanc,
0:11:14 > 0:11:16is going on about. Have a listen.
0:11:16 > 0:11:19'Lovely colours, uh? Purple and um...
0:11:19 > 0:11:23'It looks like Pinot Noir has been poured into the ocean.'
0:11:23 > 0:11:27There's water there. He's definitely on a boat.
0:11:27 > 0:11:30Yeah, octopus or I'm not sure, the purple seaweed.
0:11:30 > 0:11:32I can't remember what it's called. Is it called dulse?
0:11:32 > 0:11:35I'm not sure, but there's like a purple seaweed that you can eat.
0:11:35 > 0:11:38- OK, so seaweed...- It could be just a very strange gravy.
0:11:39 > 0:11:41Let's have a look.
0:11:41 > 0:11:43Lovely colours, uh?
0:11:43 > 0:11:48Purple and um... It looks like pinot noir has been poured into the ocean.
0:11:48 > 0:11:52There are a few oysters here. We won't cancel Christmas yet, eh?
0:11:52 > 0:11:55Imagine Christmas without oysters! Impossible!
0:11:55 > 0:11:59- Oysters.- Oysters.- Not octopus. - Pinot Noir from the sea.
0:11:59 > 0:12:02Pinot Noir is very sort of lyrical way to describe it.
0:12:02 > 0:12:05Right, so Olly's got our wine. Now, Olly, you've chosen two wines.
0:12:05 > 0:12:07- One luxury, one less.- I have.
0:12:07 > 0:12:09And with rum baba, and with all puddings actually,
0:12:09 > 0:12:12the rule of thumb is always to pick a wine that is slightly
0:12:12 > 0:12:14sweeter than the dessert, or you risk a bit of a clash.
0:12:14 > 0:12:17The thing is, sweet wines are not everybody's cup of tea and I
0:12:17 > 0:12:19think part of that is that they're very intense,
0:12:19 > 0:12:22they tend to be quite viscous, they've got a rich texture,
0:12:22 > 0:12:24so if you're kind of new to sweet wines,
0:12:24 > 0:12:26or you're not that keen, if you get a really good value one,
0:12:26 > 0:12:29serve it in a tumbler with some crushed ice. It's delicious.
0:12:29 > 0:12:32- A nice little aperitif.- Oh, OK. - With the Christmas cake, gorgeous. - Yeah.
0:12:32 > 0:12:35There's lots of different ways to get sweet wine and the first
0:12:35 > 0:12:38wine, we're going to actually try our Christmas Santa hat first.
0:12:38 > 0:12:40And the way that this particular Muscat
0:12:40 > 0:12:43has been made sweet is they stopped the fermentation quite early,
0:12:43 > 0:12:45cos when things are fermenting,
0:12:45 > 0:12:47they're basically just eating the sugar,
0:12:47 > 0:12:51so if you stop it early, you get a really wonderful sense of sweetness.
0:12:51 > 0:12:54This is Muscat St Jean De Minervois, which they then fortified,
0:12:54 > 0:12:56so it's about 15% powerful.
0:12:56 > 0:12:58This is really lovely.
0:12:58 > 0:13:02I'm a big fan. The fear is that it's going to be sickly, isn't it?
0:13:02 > 0:13:06That's always the worry, but this is really rich and loads of flavour.
0:13:06 > 0:13:11- I have poached peaches in this.- Ooh! - Have you? How decadent!- I know.
0:13:11 > 0:13:12I am!
0:13:12 > 0:13:15But it was beautiful. You've got this beautiful Muscat syrup.
0:13:15 > 0:13:18- It was really lovely.- Such a good flavour. Always has that slightly orangey flavour.
0:13:18 > 0:13:20The second wine we're going to taste comes from New Zealand.
0:13:20 > 0:13:24We're going to try the Seifried Sweet Agnes Riesling.
0:13:24 > 0:13:28And Riesling is one of those great varieties that has incredible zing to it.
0:13:28 > 0:13:32So this is much more of a kind of zesty and sweet delicacy and
0:13:32 > 0:13:36this one, believe it or not, goes incredibly well with chocolate flavours.
0:13:36 > 0:13:40If you have chocolate at Christmas, you've got your box of chocolates, this is the wine to go for.
0:13:40 > 0:13:43Late harvest is how... I can see Matt's making the face.
0:13:43 > 0:13:45- He's in there.- That's delicious.
0:13:45 > 0:13:48But late harvest, they leave the grapes on the vine for longer.
0:13:48 > 0:13:50It comes from Nelson, northern tip of the South Island,
0:13:50 > 0:13:52incredibly sunny.
0:13:52 > 0:13:54Cool nights as well, helps preserve that zing.
0:13:54 > 0:13:57Olly, those are both absolutely delicious, I have to say.
0:13:57 > 0:13:59I just think sweet wines are such good value for money cos
0:13:59 > 0:14:02they're not that popular at the moment and you can pick them up and
0:14:02 > 0:14:05enjoy them at Christmas time with all those luxurious things we have.
0:14:05 > 0:14:08That Riesling, phenomenal with blue cheese. Good for the Stilton.
0:14:08 > 0:14:11- Right, shall we vote?- Yes. - Yeah, have your vote.
0:14:11 > 0:14:13Which one do you think is less? Let's try that one first of all.
0:14:13 > 0:14:17- I think Santa is less. - Santa is less. Are we unanimous?
0:14:17 > 0:14:19I'm going to go with the Santa.
0:14:19 > 0:14:21Really? Don't be swayed by us.
0:14:21 > 0:14:25- The Muscat St Jean De Minervois, what do you think, Miles?- Yeah.
0:14:25 > 0:14:29- Peer pressure. You're absolutely spot on.- Yay!- Yay!
0:14:29 > 0:14:32- It's phenomenal value for money. It's a fiver in Sainsbury's.- Wow!
0:14:32 > 0:14:35And I think for a sweet wine of that calibre, that really is stonking.
0:14:35 > 0:14:38- Five quid?- Five quid. It's a little bottle, but it's brilliant.
0:14:38 > 0:14:41Luxury, we've got our Seifried Sweet Agnes from New Zealand,
0:14:41 > 0:14:44that was a bit more money. That's £13.99 in Waitrose.
0:14:44 > 0:14:47Slightly lower alcohol, 10.5%, slightly bigger bottle,
0:14:47 > 0:14:48but really amazing,
0:14:48 > 0:14:50multi-award-winning, sensational wine.
0:14:50 > 0:14:53- And you would have them both with ice, would you?- Do you know what?
0:14:53 > 0:14:56I would probably have the Muscat with some crushed ice.
0:14:56 > 0:14:58I think the Seifried is just so beautiful, I might not.
0:14:58 > 0:15:01The Muscat, absolutely. Have it over crushed ice. It's gorgeous.
0:15:01 > 0:15:04Also, you can pour it over onions and sweat them down,
0:15:04 > 0:15:06they go beautifully glossy and sweet.
0:15:06 > 0:15:09- Get you and your recipe tips! - Well, you know...booze and eating.
0:15:09 > 0:15:11- You stick to wine.- All right.
0:15:11 > 0:15:13No, I like that idea. I think it's good.
0:15:13 > 0:15:16Right, coming up, Bake-Off star Martha Collison makes a beautiful gift.
0:15:16 > 0:15:18- What is it, Martha? - I'm making some marshmallows,
0:15:18 > 0:15:21cranberry and orange, especially for Christmas.
0:15:21 > 0:15:23- Very nice. Very nice.- Yeah. - Boxed up and everything.
0:15:23 > 0:15:25Looks so pretty.
0:15:25 > 0:15:28Plus, Matt and I are going head-to-head in our daily cook-off -
0:15:28 > 0:15:30a bit of festive friendly competition.
0:15:30 > 0:15:32It hasn't got serious at all.
0:15:32 > 0:15:35Today, we are going to battle it out to prove
0:15:35 > 0:15:37who has the best recipe idea for chestnuts.
0:15:37 > 0:15:39But, first, let's have our daily visit to the Hairy Bikers.
0:15:39 > 0:15:41Today, they are looking for some inspiration.
0:15:47 > 0:15:50All we need now are some devilish desserts.
0:15:50 > 0:15:52Not liquid ones, like our vodka...
0:15:52 > 0:15:56..but ones which brim with cream, sugar and chocolate.
0:15:56 > 0:16:00Now, we've got wind of a smart young pastry chef called Brett.
0:16:00 > 0:16:03He has already dusted the sugar in Michelin-starred pastry kitchens.
0:16:03 > 0:16:07We reckon he's just the ticket to get our party a sweet twist.
0:16:07 > 0:16:08Much to our surprise,
0:16:08 > 0:16:12the sweet-treat tip-off has led us to a semi in Cheshire.
0:16:12 > 0:16:14Sometimes, we are like culinary detectives,
0:16:14 > 0:16:17seeking gems to delight our tongues.
0:16:17 > 0:16:19- Brett! Hello.- How are you? - Dave. Pleased to meet you.
0:16:19 > 0:16:21Pleased to meet you, man, how are you?
0:16:21 > 0:16:22- Please, come in.- Brilliant.
0:16:22 > 0:16:24Bursting into Brett's kitchen
0:16:24 > 0:16:26is like catching a chef in the middle of service.
0:16:26 > 0:16:28He just can't stop baking.
0:16:28 > 0:16:29Honey and chocolate tort,
0:16:29 > 0:16:31hazelnut and milk chocolate cheesecake,
0:16:31 > 0:16:33white chocolate and chocolate chip cheesecake,
0:16:33 > 0:16:37then there's a chocolate brownie with a white chocolate mousse,
0:16:37 > 0:16:38spray-painted with milk chocolate.
0:16:38 > 0:16:43The ingredient that gets Brett really excited is chocolate.
0:16:43 > 0:16:46So, no surprise that in the oven are some miniature chocolate fondants.
0:16:46 > 0:16:49And, not satisfied with the gooey, soft centre
0:16:49 > 0:16:52these have to offer, Brett adds a topping.
0:16:52 > 0:16:55What I'm going to do is I'm quite literally just going to separate
0:16:55 > 0:16:58the two batches.
0:16:58 > 0:17:02Mascarpone cream icing, done two ways, light and dark.
0:17:03 > 0:17:06That's quite heavy, isn't it, with the mascarpone?
0:17:06 > 0:17:07Giving it a bit of legs.
0:17:07 > 0:17:10It won't run as quickly as it would if it was without mascarpone.
0:17:10 > 0:17:12So I got a little star nozzle,
0:17:12 > 0:17:15and that is just going to go into the bottom of my piping bag.
0:17:18 > 0:17:21And I'm just going to cut the tips.
0:17:21 > 0:17:23I'm getting the idea of this now, Si.
0:17:23 > 0:17:25It's two tall chocolate ripple torts.
0:17:25 > 0:17:28- Brilliant.- Yeah. Well, this is the sort of thing
0:17:28 > 0:17:29I think everybody at home is
0:17:29 > 0:17:31going to want to have a go at, you know?
0:17:31 > 0:17:33I can't wait to see this.
0:17:33 > 0:17:35With two piping bags,
0:17:35 > 0:17:38one full of chocolate and the other plain white icing,
0:17:38 > 0:17:40you can create a Mr Whippy whirl...
0:17:45 > 0:17:48..sprinkled with chocolate pearls.
0:17:49 > 0:17:50- Cheers.- Cheers, chin-chin!
0:17:50 > 0:17:52- Party on.- Chocolate...
0:17:55 > 0:17:57They are incredible.
0:17:57 > 0:17:59I think Dave and I have ridden into sweet Nirvana,
0:17:59 > 0:18:02perfect for our party menu.
0:18:04 > 0:18:08Now, one other little tipple has caught Dave's eye, and nose,
0:18:08 > 0:18:09and mouth's attention -
0:18:09 > 0:18:11a miniature trifle in a shot glass.
0:18:11 > 0:18:14I'm thinking these would be a real treat for our guests
0:18:14 > 0:18:16who like the classic touch in a pud.
0:18:18 > 0:18:20- Nice, isn't it?- That's lovely.
0:18:20 > 0:18:24The cake bit is a basic Genovese sponge recipe -
0:18:24 > 0:18:26just eggs, sugar and flour.
0:18:28 > 0:18:30Now, we know trifle needs custard.
0:18:30 > 0:18:35And Brett's uses a classic creme anglaise laced with vanilla.
0:18:35 > 0:18:36Oh, yeah.
0:18:36 > 0:18:40The fruity bit is provided by a simple raspberry puree.
0:18:42 > 0:18:44That's easier than opening a tin, man.
0:18:44 > 0:18:46This is the bit I'm looking forward to.
0:18:46 > 0:18:49And the one ingredient that says Christmas?
0:18:49 > 0:18:51So, all we need now is a little bit of sherry.
0:18:51 > 0:18:53Hark! The sound of Christmas.
0:18:53 > 0:18:56Just take a banana, peel them down,
0:18:56 > 0:19:00cut nice little discs,
0:19:00 > 0:19:04and all I need now is a small cutter that fits nicely into my glass.
0:19:04 > 0:19:05I love chopping out.
0:19:07 > 0:19:09So if you could take a few of the sponge discs and drop them
0:19:09 > 0:19:11into each one of them, please, chef.
0:19:11 > 0:19:15Make the bottom a little bit boozy - not too much.
0:19:15 > 0:19:17- Creme anglaise.- Creme anglaise.
0:19:17 > 0:19:20And just the same thickness as the sponge, if you can.
0:19:20 > 0:19:24Separate it by using a small slice of banana.
0:19:24 > 0:19:30Just drop it in with your knife, and them press them down.
0:19:30 > 0:19:33This isn't as easy as it looks.
0:19:33 > 0:19:36- Good 'un, good 'un. - That's the style I want.
0:19:36 > 0:19:38A little bit of raspberry - fantastic.
0:19:38 > 0:19:40What do we need for finishing touches?
0:19:40 > 0:19:42I've got some lovely little redcurrants
0:19:42 > 0:19:43that we can stick on top.
0:19:43 > 0:19:44Nice.
0:19:44 > 0:19:48What about if we give everybody a sweet canape like that, look,
0:19:48 > 0:19:50with a bit of sponge and a bit of banana,
0:19:50 > 0:19:52put it in your mouth like that,
0:19:52 > 0:19:55as we give them the bottles as they come through the doors,
0:19:55 > 0:19:56and they go like that...
0:20:00 > 0:20:04It's not the sort of party I want to go to.
0:20:04 > 0:20:06Well, it was just a suggestion!
0:20:06 > 0:20:09But fear not - Brett will come to the ball
0:20:09 > 0:20:12and bring his sweet touch of class with him.
0:20:23 > 0:20:25Thanks, guys. Now, here at Christmas Kitchen,
0:20:25 > 0:20:28we want to give you more than just your traditional festive flavours
0:20:28 > 0:20:29so, every day, we invite a chef
0:20:29 > 0:20:31to bring some international flavours to our kitchen.
0:20:31 > 0:20:35Today, Joe Hurd has brought an Italian flavour to Christmas.
0:20:35 > 0:20:36Now, Joe, what are we doing?
0:20:36 > 0:20:38We are going to make a pappa pomodoro,
0:20:38 > 0:20:41which is a classic, kind of, Italian bready tomato soup,
0:20:41 > 0:20:43celebrating land and sea,
0:20:43 > 0:20:45and we're going to finish it off with some octopus,
0:20:45 > 0:20:47some big gambero rosso...
0:20:47 > 0:20:50- Beautiful.- They're like monsters, aren't they?
0:20:50 > 0:20:52And some squid. So, this is really typical.
0:20:52 > 0:20:54- Is it a kind of celebration dish? - It is.
0:20:54 > 0:20:56I mean, because on Christmas Eve -
0:20:56 > 0:21:00La Vigilia in Italian cooking, in the Italian home - is...
0:21:00 > 0:21:01You traditionally have fish.
0:21:01 > 0:21:02It's a holiday of obligation,
0:21:02 > 0:21:05so you usually have things like a fritto misto
0:21:05 > 0:21:07or a baccala, fried cod.
0:21:07 > 0:21:10Back in the south, in Calabria, we'd have the local, kind of,
0:21:10 > 0:21:13shellfish and seafood, so this is quite traditional for me.
0:21:13 > 0:21:16What I'd like you to start by doing, Matt, is to make a salmoriglio,
0:21:16 > 0:21:19which is a really, really nice dressing,
0:21:19 > 0:21:22usually used for things like marinating fish, or...
0:21:22 > 0:21:26I use it to finish off meat, but the clue's in the name,
0:21:26 > 0:21:29salmoriglio - it's, kind of, salt, olive oil, oregano...
0:21:29 > 0:21:32- Right. - ..and a little bit of lemon.
0:21:32 > 0:21:33Very contentious dish in my family,
0:21:33 > 0:21:35everybody makes it slightly differently.
0:21:35 > 0:21:38- OK.- What I've got here is some wonderful tomatoes,
0:21:38 > 0:21:39conserva tomatoes.
0:21:39 > 0:21:42These are the ones which are packed in their natural juices.
0:21:42 > 0:21:43So there's no sugar, nothing in there.
0:21:43 > 0:21:46I've got a little bit of soft sourdough.
0:21:46 > 0:21:47You could use anything -
0:21:47 > 0:21:50I mean, I like to use the altamura bread you get in supermarkets
0:21:50 > 0:21:54but, you know, even if you've got your soft, plain sandwich bread,
0:21:54 > 0:21:55you can do it.
0:21:55 > 0:21:58What it does is give a lovely consistency to this.
0:21:58 > 0:21:59A nice alternative to pasta -
0:21:59 > 0:22:02I mean, people think Italians have been eating pasta for years.
0:22:02 > 0:22:04The reality is the Italians haven't had pasta for years.
0:22:04 > 0:22:06They had it when industrialisation came.
0:22:06 > 0:22:08Got some lovely octopus...
0:22:08 > 0:22:09Let's just talk about this a sec,
0:22:09 > 0:22:12cos this is one of my favourite ingredients, but,
0:22:12 > 0:22:13if you buy the English octopus,
0:22:13 > 0:22:15it can be incredibly tough, can't it?
0:22:15 > 0:22:18Exactly - in Italy, the Mediterranean octopuses,
0:22:18 > 0:22:20slightly smaller.
0:22:20 > 0:22:23- Yeah.- They come into season quite nicely around November, December,
0:22:23 > 0:22:24through to March.
0:22:24 > 0:22:27And they are really, kind of, sweet, kind of tasty.
0:22:27 > 0:22:28They don't need too much cooking.
0:22:28 > 0:22:32Just going to add a little, tiny bit of micro-basil into this.
0:22:32 > 0:22:33It doesn't need too much,
0:22:33 > 0:22:37because the tomatoes are already preserved in...with basil.
0:22:37 > 0:22:39And this is a very dense soup, isn't it?
0:22:39 > 0:22:42- Almost like porridge.- It is. It's quite thick, very hearty.
0:22:42 > 0:22:44I think wherever you get, like...
0:22:44 > 0:22:46In Italian, we say "torrone", which is like,
0:22:46 > 0:22:49"people of the ground", peasant classes -
0:22:49 > 0:22:52where you've had a history of having stale,
0:22:52 > 0:22:54slightly, kind of, manky bread,
0:22:54 > 0:22:57the natural thing to do is to, kind of,
0:22:57 > 0:22:59soak it, cook it, make the best of it.
0:22:59 > 0:23:00Matt, could you, for me...
0:23:00 > 0:23:03I've got these wonderful gambero rosso.
0:23:03 > 0:23:06- They're amazing.- It's like...
0:23:06 > 0:23:08It makes the Loch Ness Monster look inadequate!
0:23:08 > 0:23:10Do we want olive oil in there?
0:23:10 > 0:23:12Yeah, we'll put a little of olive oil into that,
0:23:12 > 0:23:15make it a bit of an emulsion - thanks, Matt,
0:23:15 > 0:23:17make a little bit of space for the...
0:23:19 > 0:23:22- There we go.- So, salt the squid, then get it on quite quickly?
0:23:22 > 0:23:24Get it straight on. Only needs a couple of minutes.
0:23:24 > 0:23:26We'll put the tentacles on first,
0:23:26 > 0:23:29cos they take just a little bit longer to cook.
0:23:29 > 0:23:31If you have time, there's lots of water in squid,
0:23:31 > 0:23:33so you could dry it out a little bit.
0:23:33 > 0:23:36Italian food, like I said, it's about the land,
0:23:36 > 0:23:37it's about the sea, and for me,
0:23:37 > 0:23:41the best thing about the land with Italian food is the tomatoes
0:23:41 > 0:23:43and when it comes to the sea, I mean, you know,
0:23:43 > 0:23:44the octopus, the squid...
0:23:44 > 0:23:47It's just out of this world.
0:23:47 > 0:23:50Wonderful wine, as well. A wonderful nation of wine.
0:23:50 > 0:23:52Apparently, they do nice wine, as well, yeah!
0:23:52 > 0:23:54LAUGHTER
0:23:54 > 0:23:55All I want is a nice gavi with this.
0:23:55 > 0:23:57I'm thinking that would be delicious.
0:23:57 > 0:24:01Well, we're quite... Where we come from, in Calabria,
0:24:01 > 0:24:03we tend to get these really kind of, you know...
0:24:03 > 0:24:05It's the wine your Uncle Giuseppe makes.
0:24:05 > 0:24:07We never really get to taste the amazing stuff,
0:24:07 > 0:24:09even though the wine Giuseppe makes is pretty good.
0:24:09 > 0:24:10Sounds great!
0:24:10 > 0:24:13So, just need a few minutes, Matt.
0:24:13 > 0:24:15I'm going to get them out of there and put them on there,
0:24:15 > 0:24:16cos that's clear.
0:24:16 > 0:24:20Just going to put these on here. We're not going to serve them there.
0:24:21 > 0:24:24Is there a reason you cook it whole before you chop it up?
0:24:24 > 0:24:27- Or do you just...?- Yeah, I'm going to kind of slice into it
0:24:27 > 0:24:29a little bit, just so you get these lovely kind of rings,
0:24:29 > 0:24:35you see that lovely shape with the slight, kind of, diamond effect.
0:24:35 > 0:24:38It's going to absorb all the flavour of the tomato,
0:24:38 > 0:24:40it's going to take all the flavour
0:24:40 > 0:24:43from Matt's wonderful salmoriglio, as well.
0:24:43 > 0:24:47It's interesting, isn't it, how these things are reflected
0:24:47 > 0:24:49in different parts...of the same part of the world
0:24:49 > 0:24:51in different countries.
0:24:51 > 0:24:54I had, in Spain, a really beautiful thing
0:24:54 > 0:24:56that they call a parrillada and it was really like this.
0:24:56 > 0:24:59We were right by the sea, everything had just come out,
0:24:59 > 0:25:03just full of flavour, and the smells just take you right back.
0:25:03 > 0:25:07Historically, we all enjoy such a mixed, kind of, culinary culture
0:25:07 > 0:25:10in the Mediterranean - the Greek influence,
0:25:10 > 0:25:13the Moorish influence, the influence from France,
0:25:13 > 0:25:14from the Angevins...
0:25:14 > 0:25:17It's all, kind of, like, quite similarly linked.
0:25:17 > 0:25:20You do get these wonderful kind of similarities.
0:25:20 > 0:25:23- That's delicious.- Just tossing that with a bit of the salmoriglio.
0:25:23 > 0:25:25You could make this with a parsley, as well,
0:25:25 > 0:25:28you could do it lots of different ways, and we'll put...
0:25:28 > 0:25:29Is that a classic?
0:25:29 > 0:25:34Yes - this is a real classic, Sicilian...dressing, which...
0:25:34 > 0:25:38What's in that, Joe? Chilli, basil, olive oil, salt?
0:25:38 > 0:25:40- Chilli, basil, olive oil, salt. - A bit of lemon.- A bit of lemon.
0:25:40 > 0:25:44We've put some anchovy in there. Anchovy's a big flavour-multiplier.
0:25:44 > 0:25:46I really like this as a bit of a sharing dish -
0:25:46 > 0:25:49like I said, on Christmas Eve, it's lots of big sharing plates.
0:25:49 > 0:25:52Traditionally, you'd have things like, in Naples,
0:25:52 > 0:25:55the fritto misto
0:25:55 > 0:25:58or the, kind of, pickled,
0:25:58 > 0:26:02boiled vegetables, as well,
0:26:02 > 0:26:06and you can have this as just kind of like a fish course,
0:26:06 > 0:26:10you know, between everything else, and I think the pappa pomodoro,
0:26:10 > 0:26:13it means you can also have a bit of pasta if you want, too -
0:26:13 > 0:26:15it doesn't rule out pasta.
0:26:15 > 0:26:18- Right, we good to go? - Yeah, we'll start plating up.
0:26:18 > 0:26:20- Your prawns are ready. - Perfect.
0:26:20 > 0:26:26So, what we need to do now is just really simply plate up the squid
0:26:26 > 0:26:30and the octopus and all that lovely seafood.
0:26:31 > 0:26:33- Those tomatoes are fantastic. - They are.
0:26:33 > 0:26:35I mean, you could just eat those out the jar.
0:26:35 > 0:26:37Makes such a difference, doesn't it?
0:26:40 > 0:26:45So, if we couldn't get hold of those extra-spesh, fabulous tomatoes,
0:26:45 > 0:26:48is there a particular one you'd recommend people to use?
0:26:48 > 0:26:51All I'd recommend when buying tomatoes is buy whole plum.
0:26:51 > 0:26:54When you start buying the chopped tomatoes,
0:26:54 > 0:26:55especially the Italian ones,
0:26:55 > 0:26:58they use lots of different sizes and they use the round tomatoes -
0:26:58 > 0:27:01we don't really use round tomatoes very much for sauces,
0:27:01 > 0:27:03because they've got high water concentration.
0:27:03 > 0:27:06If you use the plum tomatoes, the whole ones,
0:27:06 > 0:27:07just a good-quality one...
0:27:07 > 0:27:10I used to always champion going to buy the cheaper ones,
0:27:10 > 0:27:14but you need to add to them, you need to get more, kind of...
0:27:14 > 0:27:17I mean, they do make some brilliant tinned tomatoes now, don't they?
0:27:17 > 0:27:21They do, but Italy shares its wealth of fantastic tomatoes with the UK -
0:27:21 > 0:27:25- thank you.- Pile those on, do what you're going to do...
0:27:25 > 0:27:27So, we'll just, kind of...
0:27:27 > 0:27:29- Wow.- Wow.- Look at that pile!
0:27:29 > 0:27:31- That's what I call a party. - That is a party on a plate.
0:27:31 > 0:27:34It is a party on a plate, isn't it? We'll just finish off with
0:27:34 > 0:27:37a little bit more of the salmoriglio over the top.
0:27:37 > 0:27:39Oh...mmm...
0:27:39 > 0:27:42Is Christmas Eve the bigger day for eating, would you say?
0:27:42 > 0:27:44Well, every day's the biggest day!
0:27:44 > 0:27:45LAUGHTER
0:27:45 > 0:27:47San Stefano is, well, Boxing Day pizzas.
0:27:47 > 0:27:49Remind us what it is, Joe.
0:27:49 > 0:27:52This is a pappa pomodoro with octopus, squid,
0:27:52 > 0:27:54and lovely red prawns from Sicily.
0:27:54 > 0:27:56Looks amazing.
0:27:59 > 0:28:00OK, let's get over there.
0:28:00 > 0:28:02Making all these things, though - just told me...
0:28:02 > 0:28:04Such a contentious sauce, as well, though.
0:28:04 > 0:28:06It smells so incredible. Look at this.
0:28:06 > 0:28:09I'll have all my family in Italy call in saying this is the wrong way to do it.
0:28:09 > 0:28:11Of course! You can just block their number, though.
0:28:11 > 0:28:14- There you go.- Oh, wow.
0:28:14 > 0:28:15What have we got here, these little...?
0:28:15 > 0:28:18- Dig in, guys. - So, this is the pane carasau -
0:28:18 > 0:28:21this is a Sardinian flatbread.
0:28:21 > 0:28:24It's a bit... You wouldn't expect that landing on Christmas Eve,
0:28:24 > 0:28:26but if you did get it, you'd be pretty happy...
0:28:26 > 0:28:28How are you still single?!
0:28:28 > 0:28:29LAUGHTER
0:28:29 > 0:28:30Seriously.
0:28:30 > 0:28:32THEY TALK OVER EACH OTHER
0:28:32 > 0:28:35- Wow.- Incredible.- That's brilliant, thanks very much for that, Joe.
0:28:35 > 0:28:38Now, something there's always plenty of at Christmas is leftovers,
0:28:38 > 0:28:39especially turkey leftovers,
0:28:39 > 0:28:42so here's Rick Stein with a great idea to use them up.
0:28:49 > 0:28:52I don't think I'd make a biryani with my leftover turkey.
0:28:52 > 0:28:54Out of all curry recipes,
0:28:54 > 0:28:59the best one I've found was across the Bay of Bengal, in Sri Lanka.
0:29:03 > 0:29:06You start by frying off some spices -
0:29:06 > 0:29:09they're cloves, cardamom and some cinnamon.
0:29:10 > 0:29:12I'm cooking this in coconut oil,
0:29:12 > 0:29:15which you can get here in Asian supermarkets.
0:29:17 > 0:29:21Into the spices go some finely chopped onions,
0:29:21 > 0:29:24They're allowed to soften until they're transparent.
0:29:25 > 0:29:29Then a spoonful of crushed garlic - a loving spoonful.
0:29:29 > 0:29:30Well, it is Christmas.
0:29:30 > 0:29:34And about the same amount of ginger - loving, again.
0:29:34 > 0:29:36Now, some roasted Sri Lankan curry powder,
0:29:36 > 0:29:39which has a great depth of flavour,
0:29:39 > 0:29:41chilli powder, and some ground turmeric.
0:29:43 > 0:29:44Get that all mixed through,
0:29:44 > 0:29:49then put in some chopped and deseeded fresh tomatoes.
0:29:49 > 0:29:51Best not to use tinned ones for this -
0:29:51 > 0:29:53they're a little bit sweet,
0:29:53 > 0:29:55and you want to end up with a sharper taste.
0:29:57 > 0:29:59Now put in a twigful of curry leaves
0:29:59 > 0:30:02and while they begin to infuse the curry,
0:30:02 > 0:30:05you can soften up a couple of sticks of lemon grass -
0:30:05 > 0:30:08don't bash them too hard this time.
0:30:08 > 0:30:10Then some pandan leaf, coarsely chopped -
0:30:10 > 0:30:14very subtle, a must-have in Sri Lankan cooking.
0:30:14 > 0:30:18I'm sure they'll be in the supermarkets in a year or two.
0:30:18 > 0:30:22And lastly, to finish the sauce, a tin of coconut milk.
0:30:25 > 0:30:28I remember saying not so long ago
0:30:28 > 0:30:32that one of the things I remember about leftover turkey
0:30:32 > 0:30:35was the curries I always had when I was a child
0:30:35 > 0:30:37and how it wasn't, sort of, the best thing.
0:30:37 > 0:30:40Well, this is slightly different.
0:30:40 > 0:30:43I mean, Sri Lankan curries were a bit of a revelation to me, anyway.
0:30:43 > 0:30:48I mean, I'm rather used to 90% of all the Indian restaurants
0:30:48 > 0:30:52in Great Britain that originated in Bangladesh,
0:30:52 > 0:30:57so coming onto Sri Lankan curries was just marvellous,
0:30:57 > 0:31:01and that trinity of flavours in most Sri Lankan curries -
0:31:01 > 0:31:05pandan leaves, curry leaves and cinnamon -
0:31:05 > 0:31:06when you taste that,
0:31:06 > 0:31:11it takes you right back to that lovely island.
0:31:12 > 0:31:14Now for the rest of that cold turkey -
0:31:14 > 0:31:16whatever you've got left.
0:31:16 > 0:31:18I've still got some white breast meat to use,
0:31:18 > 0:31:20but the legs are just as useful.
0:31:20 > 0:31:24Hopefully, you'll have some reasonably chunky pieces,
0:31:24 > 0:31:27because they will be more satisfying.
0:31:27 > 0:31:30Season it all with some salt and then,
0:31:30 > 0:31:32for that specific bit of fire,
0:31:32 > 0:31:36put in four or five hot chillies, seeds and all this time.
0:31:36 > 0:31:39Let's not be shrinking violets about this.
0:31:39 > 0:31:41You want some heat.
0:31:41 > 0:31:43Lastly, the juice of a lime -
0:31:43 > 0:31:46I wish I'd learned the trick of massaging the fruit
0:31:46 > 0:31:47before we filmed this bit,
0:31:47 > 0:31:51because it certainly does make it easier to get more juice out.
0:31:54 > 0:31:57One of the things I need to add here is that if you're stirring
0:31:57 > 0:32:02these curries or other dishes with leftover meat,
0:32:02 > 0:32:06do it very gently, otherwise it all breaks up and goes into
0:32:06 > 0:32:08a rather unattractive sort of mush.
0:32:08 > 0:32:10You want lumps.
0:32:10 > 0:32:11A final taste...
0:32:13 > 0:32:16That's it. That is delish.
0:32:16 > 0:32:21Serve with rice and that is the end of your cold turkey, oriental-style.
0:32:26 > 0:32:30Still to come, Olly Smith's going to be using my leftover rum,
0:32:30 > 0:32:32not that there's much left over, to be honest,
0:32:32 > 0:32:34to make cocktails - he's got a great mocktail suggestion.
0:32:34 > 0:32:37Move over, cupcakes - there's a new sweet trend in town.
0:32:37 > 0:32:40Marshmallow sales have increased almost 50% this year.
0:32:40 > 0:32:43- Did you know that?- Yes, I did. - So why not give some as a gift?
0:32:43 > 0:32:46Bake-Off star Martha Collison is here to show us how.
0:32:46 > 0:32:50And we're going back to 1975 to get a classic Christmas pudding recipe
0:32:50 > 0:32:52from the fascinating Fanny Cradock.
0:32:52 > 0:32:54This time of year, shops are full and they're stocked with
0:32:54 > 0:32:57seasonal foodie gifts and produce like cheese, nuts and dried fruit.
0:32:57 > 0:33:00So every day, we're going to bring you recipe ideas to use them up
0:33:00 > 0:33:01should you get them.
0:33:01 > 0:33:03Today, it's Andi's turn.
0:33:03 > 0:33:05- You're going to cook gift. - Going to cook with a gift.
0:33:05 > 0:33:07- What could it be? - What could it be?
0:33:07 > 0:33:10- What could it be? What have you got me?- Go for it.
0:33:10 > 0:33:11- Tea.- Tea.
0:33:11 > 0:33:14And you do get weird tea in a hamper.
0:33:14 > 0:33:17This is green tea, matcha green tea, we're going to use today.
0:33:17 > 0:33:19But, of course, you could use any kind of tea.
0:33:19 > 0:33:24I'm going to make tea-poached prawns with a green tea and seaweed butter.
0:33:24 > 0:33:26- OK. - It's got a little honey in it,
0:33:26 > 0:33:28to give it a little richness and sweetness.
0:33:28 > 0:33:30It's a little bit fancy, but it's Christmas,
0:33:30 > 0:33:31I think we can do things a bit fancy.
0:33:31 > 0:33:33What flavour is the matcha going to bring?
0:33:33 > 0:33:36The matcha... Well, matcha tea, it's quite earthy green tea,
0:33:36 > 0:33:39- and you've got to be careful with it cos it's gets quite bitter.- Mm.
0:33:39 > 0:33:41Could you start peeling these for me, while I'm doing these?
0:33:41 > 0:33:45- Seems to be my job today. - Your job is peeling today.
0:33:45 > 0:33:47- Do you want the shells? - Um... No, don't need the shells.
0:33:47 > 0:33:49Keep them, though, cos we'll make a stock.
0:33:49 > 0:33:51That's what I would normally do with them.
0:33:51 > 0:33:52You just pull open the teabags...
0:33:52 > 0:33:55- Now, you could use... - Want the heads on, or...?
0:33:55 > 0:33:57Do I want the heads on? No, I don't, actually.
0:33:57 > 0:33:58I think I want them really easy,
0:33:58 > 0:34:02so they pop nicely on the toast and we can cut straight through it.
0:34:02 > 0:34:05You could use Earl Grey tea, Lapsang Souchong,
0:34:05 > 0:34:07anything that you like, really,
0:34:07 > 0:34:11but I just think the key with it is make sure it's not in too long
0:34:11 > 0:34:13when you're doing the poaching.
0:34:13 > 0:34:17The butter, which I'm starting here, is going to be passed anyway.
0:34:17 > 0:34:20- We're going to put it through a sieve.- OK.- So, that it doesn't...
0:34:20 > 0:34:23Obviously, so that you don't have loads of bits in your teeth
0:34:23 > 0:34:24when you go to eat it later.
0:34:24 > 0:34:25So, this lovely butter...
0:34:25 > 0:34:28- You've got dried seaweed there as well.- I've got dried seaweed.
0:34:28 > 0:34:34This is wakame seaweed, which is... It's quite earthy, wakame.
0:34:34 > 0:34:36You could use a different type of seaweed, if you like.
0:34:36 > 0:34:38- Right.- There's dulce, all sorts of different ones.
0:34:38 > 0:34:40They're really easy to get these days.
0:34:40 > 0:34:42It's getting quite big, selling in supermarkets.
0:34:42 > 0:34:44Because it's the kind of thing, a few years ago,
0:34:44 > 0:34:47if you'd said seaweed to people, they'd be going, "What?"
0:34:47 > 0:34:49- Now, people are quite used to it. - Really good for you.
0:34:49 > 0:34:51It's really good for you. Iron, antioxidants...
0:34:51 > 0:34:53What else has it got going on?
0:34:53 > 0:34:55- All the good stuff. - All the good stuff.
0:34:55 > 0:34:57Probably a superfood, like everything else.
0:34:57 > 0:34:59This butter, you literally just want to infuse it.
0:34:59 > 0:35:02You're not cooking it, per se - we're just getting these flavours...
0:35:02 > 0:35:05- What's that? - This is a little honey,
0:35:05 > 0:35:08to work against the slight bitterness of the tea,
0:35:08 > 0:35:10to give it a bit of balance.
0:35:10 > 0:35:15- You can see, in there, it's already a pretty green colour.- Yeah, OK.
0:35:15 > 0:35:20One of the things I like about this recipe is that it's green butter.
0:35:20 > 0:35:21I just really like the colour!
0:35:21 > 0:35:23I really like green butter.
0:35:23 > 0:35:26Now, I'm going to put on... Here we go...
0:35:26 > 0:35:29Quite slow at this.. They're slippery.
0:35:29 > 0:35:30And more tea, but... Yeah, that's all right.
0:35:30 > 0:35:34We've got garlic, bay, we've got more tea going into
0:35:34 > 0:35:36this liquor here, which is poaching liquor.
0:35:36 > 0:35:41And the prawns are going to go into there and poach quite gently.
0:35:41 > 0:35:44It's quite quick, this. It's slightly fancy, once it goes...
0:35:44 > 0:35:47- Once you've done your prawns. - Oh, yes. Say what?
0:35:47 > 0:35:49Once you've peeled your prawns.
0:35:49 > 0:35:53You could buy peeled prawns. So, that's the poaching liquor here.
0:35:53 > 0:35:56You've got garlic, bay, and you've got green tea.
0:35:56 > 0:35:58This is one that has already been infused,
0:35:58 > 0:36:00because I wanted to make sure...
0:36:00 > 0:36:03So that's what it looks like when it starts, yeah?
0:36:03 > 0:36:05Looks like that and then after a while,
0:36:05 > 0:36:08- it comes up and you get a depth of colour too it.- OK.
0:36:08 > 0:36:12I always take the bags back out at this point,
0:36:12 > 0:36:14so that it doesn't get bitter.
0:36:14 > 0:36:17- So how long? - The poaching? Or the bags?
0:36:17 > 0:36:19The bags. How long for those?
0:36:19 > 0:36:23I guess I would leave these in for about eight minutes,
0:36:23 > 0:36:24something like that?
0:36:24 > 0:36:25- Like making a cup of tea.- OK.
0:36:25 > 0:36:28You know with green teabags, you leave them too long,
0:36:28 > 0:36:29- you get that awful taste?- Hm.
0:36:29 > 0:36:31So I'm going to put these onto toast, as well,
0:36:31 > 0:36:35that's just two slices of normal, shop-bought brioche,
0:36:35 > 0:36:38and then...this butter...
0:36:38 > 0:36:40- There we are.- Thank you very much.
0:36:40 > 0:36:42..which we'll have left to infuse,
0:36:42 > 0:36:47we then have to put that into the fridge for about 10-15 minutes,
0:36:47 > 0:36:49just so it's got some texture to it.
0:36:49 > 0:36:52Just going to drop these prawns into the poaching liquor.
0:36:52 > 0:36:55- Just so that it's got a little bit.. Can you turn that up for me?- Mm-hm.
0:36:55 > 0:36:57Just so that you can work with it, basically, and then we turn it
0:36:57 > 0:36:59into a ballotine, like this,
0:36:59 > 0:37:02or you can just leave it in a bowl and spoon it out.
0:37:02 > 0:37:04- Right. OK.- This is just a handy way
0:37:04 > 0:37:06to keep butter in the fridge, you know?
0:37:06 > 0:37:10Just a really nice... And you can cut bits off, use it for...
0:37:10 > 0:37:12Put this it on steak, you can put a bit on fish...
0:37:12 > 0:37:13You can do anything you like with it.
0:37:13 > 0:37:16Andi, is there a particular way of selecting really good prawns,
0:37:16 > 0:37:17or from a particular source?
0:37:17 > 0:37:19- What should we be looking for? - I've got...
0:37:19 > 0:37:22I've got a really brilliant fishmonger, I'm really lucky,
0:37:22 > 0:37:25he's incredibly helpful, which is really good.
0:37:25 > 0:37:26But, basically, you don't want them...
0:37:26 > 0:37:28I think with all seafood and fish,
0:37:28 > 0:37:30you don't want it when it's smelling really high.
0:37:30 > 0:37:33When people talk about, "Oh, it smells of fish", that's not good.
0:37:33 > 0:37:34You want it fresh, you want the little...
0:37:34 > 0:37:36Did you see the little heads,
0:37:36 > 0:37:39there was a certain sort of pinkness around the edge?
0:37:39 > 0:37:41That's kind of what I look for in a good prawn? What about you?
0:37:41 > 0:37:45Firmness - you need to be able to kind of push the body and it comes
0:37:45 > 0:37:48back to life and, like you said, Andi, you don't want to smell it.
0:37:48 > 0:37:52When people are like, "Oh, yeah!", you know...it's not right.
0:37:52 > 0:37:54Should be...a neutral smell.
0:37:54 > 0:37:57- Right, so... - Are you browning this butter?
0:37:57 > 0:37:59No, take it off now for me, please. Thank you.
0:37:59 > 0:38:02That's lovely, and this is toasted. We're about to plate up, now.
0:38:02 > 0:38:03See, it's quite simple.
0:38:03 > 0:38:06And remember, you can use any kind of prawns you like.
0:38:06 > 0:38:09I think I can take those out, now. Can you pass me a set of tongs?
0:38:09 > 0:38:10Yeah. I've got you the...
0:38:10 > 0:38:11- Oh, thank you.- OK.
0:38:11 > 0:38:14- So helpful, Matt.- I am helpful.
0:38:14 > 0:38:17Want to pass that toast out of there for me, as well?
0:38:17 > 0:38:20- Let's put it straight onto the... - You take that.- Thank you, my dear.
0:38:20 > 0:38:21Of course, all today's studio recipes,
0:38:21 > 0:38:24including this one from Andi, are on the website.
0:38:24 > 0:38:25Go to...
0:38:27 > 0:38:29Right, just pile them on,
0:38:29 > 0:38:33and you really don't need to cook these prawns for very long,
0:38:33 > 0:38:36cos they'll go rubbery, which is a bit boring, obviously.
0:38:36 > 0:38:40- We don't want that. - They don't take any time at all.
0:38:40 > 0:38:43They don't - soon as they've gone pink, I'd get them out, really.
0:38:43 > 0:38:47- Mm-hm.- I now want those giant red prawns you had, they're amazing!
0:38:47 > 0:38:51- I've never seen such things. - We all want giant red prawns.
0:38:51 > 0:38:55Then we just pour a little of that over, or you could take that...
0:38:55 > 0:38:58Look at that - sizzle, sizzle, sizzle.
0:38:58 > 0:39:00The other... The slices, you could just put a couple
0:39:00 > 0:39:04of slices on and then put it under the grill.
0:39:04 > 0:39:06- But there we go. - All right?- Yeah.
0:39:06 > 0:39:08Want to take that off there,
0:39:08 > 0:39:11before it starts smoking up the whole place?
0:39:11 > 0:39:14There we go - that's poached prawns, tea-poached prawns,
0:39:14 > 0:39:17with a green tea and seaweed butter.
0:39:22 > 0:39:24Right, let's go and eat some more prawns.
0:39:24 > 0:39:28Lovely, lovely, lovely. Here we go. More seafood, people, more seafood.
0:39:28 > 0:39:31Wow...
0:39:31 > 0:39:33- Very, very quick. - Very, very quick,
0:39:33 > 0:39:36which is really nice at Christmas, where there's so many fancy,
0:39:36 > 0:39:38long things that you're doing - it's quite nice to be able to...
0:39:38 > 0:39:42- People come round, something lovely to just knock together.- Yeah.
0:39:42 > 0:39:45That seaweed, you could fry, as well, crisp it up.
0:39:45 > 0:39:47You could, put it on the top, anything you like. Garnish.
0:39:47 > 0:39:49I thought you didn't like garnish?
0:39:49 > 0:39:51I like a little bit of garnish on food.
0:39:51 > 0:39:54Just not on cocktails - just gets in the way under your nose.
0:39:54 > 0:39:56- Thumbs up, great.- You like that?
0:39:56 > 0:39:58- I love the seaweed butter. - It's good, right?
0:39:58 > 0:40:00And you can have it on anything.
0:40:00 > 0:40:02You could put that on a piece of grilled fish,
0:40:02 > 0:40:05you could put it on a bit of steak or a lamb chop, something like that.
0:40:05 > 0:40:06Yum, yum, yum.
0:40:06 > 0:40:09- Yeah, you can just taste that... - Just it's not too strong.
0:40:09 > 0:40:12It's nice cos the sweetness of the prawns and the brioche just
0:40:12 > 0:40:14- complement each other. - It's a perfect balance.
0:40:14 > 0:40:16And it works with the slight bitterness of the tea, I think.
0:40:16 > 0:40:18Miles?
0:40:18 > 0:40:21- Decadent.- We are.- Man of few words.
0:40:21 > 0:40:24Later on, Bake Off star Martha Collison will be showing us how to
0:40:24 > 0:40:28make one of this year's most popular sweet treats, marshmallows.
0:40:28 > 0:40:29How are you going to flavour yours?
0:40:29 > 0:40:32- They're going to be orange and cranberry.- Very nice.
0:40:32 > 0:40:36- Very seasonal.- And we are unwrapping another Christmas treat from the archives.
0:40:36 > 0:40:38A helping of Fanny Cradock, always welcome.
0:40:38 > 0:40:42Today she is showing us her Christmas pudding recipe from 1975.
0:40:42 > 0:40:47Miles, do you have any lovely, gentle Christmas memories? Or dark ones?
0:40:47 > 0:40:48LAUGHTER
0:40:48 > 0:40:50I have a feeling that it might be dark.
0:40:50 > 0:40:53Well, I can remember in the '80s, there was a year when there was
0:40:53 > 0:40:57a mad rush on Optimus Prime. Not everyone got one and I managed to get an Optimus Prime.
0:40:57 > 0:41:01- What is Optimus Prime? - It's one of the great Transformers.
0:41:01 > 0:41:03THEY TALK OVER EACH OTHER
0:41:03 > 0:41:05The one voiced by Orson Welles in the film.
0:41:05 > 0:41:09And there was another. I got Snake Mountain another year...
0:41:09 > 0:41:12- From He-Man.- ..if you want something from the other side.
0:41:12 > 0:41:13OK. OK.
0:41:13 > 0:41:15LAUGHTER
0:41:15 > 0:41:16It's also quite commercial, isn't it?
0:41:16 > 0:41:20- It's all about the presents for Miles.- It's a little bit secular.
0:41:20 > 0:41:23Well, let's hear from more of the nation's favourite faces and
0:41:23 > 0:41:25their reflections on Christmas.
0:41:26 > 0:41:31I always associate a turkey because I love the size of it
0:41:31 > 0:41:32that you can have
0:41:32 > 0:41:35and the stuff that you can have afterwards. Curried turkey, turkey sandwiches.
0:41:35 > 0:41:37But the rest of my family are not turkey mad
0:41:37 > 0:41:40so we usually end up with three good-sized chickens.
0:41:40 > 0:41:43So we have the same amount of food and the same amount of
0:41:43 > 0:41:47leftovers but... I would like a turkey but the family
0:41:47 > 0:41:49prefer the chicken so that's what we have.
0:41:49 > 0:41:52One of my favourite Christmas moments was when my grandad
0:41:52 > 0:41:55always used to fall asleep Christmas Day,
0:41:55 > 0:41:58especially after having so much alcohol all day.
0:41:58 > 0:42:01And he always used to fall asleep with the Christmas hat on
0:42:01 > 0:42:04that we used to always pull from the Christmas crackers. And it's
0:42:04 > 0:42:05just a memory that I'll never forget.
0:42:05 > 0:42:10I associate Brussels sprouts with Christmas more than any food.
0:42:10 > 0:42:14But I have to tell you this, it's an exclusive, I can only eat
0:42:14 > 0:42:18them on Christmas Day because otherwise it just gets a bit smelly.
0:42:18 > 0:42:22Now, there's been an explosion in the marshmallow world this year
0:42:22 > 0:42:26- with sales nearly doubling... - Imagine that.- Imagine it.
0:42:26 > 0:42:31..downloads of recipes tripling and a whole host of new flavours filling the shops.
0:42:31 > 0:42:35So if you want to give someone the most on-trend gift this year,
0:42:35 > 0:42:38then Bake Off star Martha Collison is here with her home-made cranberry and
0:42:38 > 0:42:41orange marshmallows. Why has it gone mad for marshmallows?
0:42:41 > 0:42:44I think it's gone mad just cos people have got a little bit
0:42:44 > 0:42:48- tired of things like cupcakes. They take a while to make...- I am so over cupcakes.- Are you?- Yeah.
0:42:48 > 0:42:52- I like them sometimes but I think... - Oh, no, I can't do cupcakes.
0:42:52 > 0:42:53It's a bit of news, a bit of nostalgia as well.
0:42:53 > 0:42:56People remember marshmallows, the very plain kind,
0:42:56 > 0:42:59- but they are such a versatile base. You can do anything with them... - Right.
0:42:59 > 0:43:02Do you condone melting yours on fires on sticks?
0:43:02 > 0:43:05- I'm not against it.- Doing the toasty thing.- I'm not against it.- Really?
0:43:05 > 0:43:09- I like... I don't mind it... - See, I don't get that. Maybe I'm just too British.
0:43:09 > 0:43:12- Stick it in the fire and it chars. I'm not a fan of that.- OK.
0:43:12 > 0:43:15You're being very aggressive about the marshmallows.
0:43:15 > 0:43:18I feel quite strongly about things and that's one of them. OK.
0:43:18 > 0:43:20You need to cook, I need to stop talking. What's in here?
0:43:20 > 0:43:22Orange juice and cranberry, right?
0:43:22 > 0:43:24Orange juice, cranberry juice, that's the base liquid.
0:43:24 > 0:43:27I'm adding in some powdered gelatine to just start sponging.
0:43:27 > 0:43:29OK. You just leave that alone.
0:43:29 > 0:43:32Yeah, so that stays in there whilst we heat up some syrup.
0:43:32 > 0:43:35- It's kind of moving. - So we just stir it in.- Yeah. - Looks a little bit weird.
0:43:35 > 0:43:38A lot of people think you need egg whites to make the base of a
0:43:38 > 0:43:40- marshmallow but actually this method is a lot easier.- OK.
0:43:40 > 0:43:42I means there's no double whipping.
0:43:42 > 0:43:44You just leave that to sponge, to soak in.
0:43:44 > 0:43:46You can actually use any liquid for the base.
0:43:46 > 0:43:50- Yeah, I've never seen it done this way.- Yeah, well, hopefully it will work.
0:43:50 > 0:43:51LAUGHTER
0:43:51 > 0:43:52Fingers crossed.
0:43:52 > 0:43:55- Do you do a lot of baking gifts at Christmas?- I do.
0:43:55 > 0:43:58I think it's really nice to give someone something home-made
0:43:58 > 0:44:00and sweets are especially good cos they last for a while.
0:44:00 > 0:44:03You're not giving someone something that will only last a week.
0:44:03 > 0:44:05Cos we're always swamped with food at Christmas.
0:44:05 > 0:44:08- Marshmallows will last for almost a month.- A month, really?
0:44:08 > 0:44:10Yeah, the egg ones seem to disintegrate a bit quicker
0:44:10 > 0:44:12but gelatine ones, they seem to last a bit longer.
0:44:12 > 0:44:14Right, sorry, Martha, what's in here?
0:44:14 > 0:44:18- In here we've got golden syrup, caster sugar, and a little bit of water.- Right.
0:44:18 > 0:44:21And we're bringing it up to 130 degrees which is also kind of
0:44:21 > 0:44:24- the hard-ball stage.- Yeah, OK.
0:44:24 > 0:44:27It's quite important that it gets to that temperature otherwise we
0:44:27 > 0:44:30will be either really runny marshmallow or really, really firm.
0:44:30 > 0:44:31So that's quite an important thing.
0:44:31 > 0:44:35But sugar thermometers are really cheap. Put it on your Christmas list.
0:44:35 > 0:44:38They're only about, I'd say under £10 for a kind of decent one.
0:44:38 > 0:44:42- Yeah.- And they are so helpful at making caramels, making any kind of sweets.
0:44:42 > 0:44:44And if you took it too far you just add a touch of water, right?
0:44:44 > 0:44:48It's one of those things you've just got to watch it and try not to take it too far.
0:44:48 > 0:44:50But you can see here we're coming up to 130 degrees.
0:44:50 > 0:44:54- This has been boiling for about five minutes.- What's this going to do to the mix?
0:44:54 > 0:44:57So we're adding two brown liquids together, which you'd think would
0:44:57 > 0:45:00look horrible, but we should get this amazing white foam start to emerge.
0:45:00 > 0:45:04- OK.- So this is now up to temperature.
0:45:04 > 0:45:07They will react together and then as you whip it, it will start
0:45:07 > 0:45:08to trap air,
0:45:08 > 0:45:11which gives it that volume that you expect in a marshmallow.
0:45:11 > 0:45:13This is kind of the tricky thing, isn't it?
0:45:13 > 0:45:16Because this is going to be running and you're going to be pouring
0:45:16 > 0:45:19- this molten sugar.- Yes. I just turn the hob off.
0:45:19 > 0:45:21We want this on a medium low speed. Start it going.
0:45:21 > 0:45:24- Then we're going to pour the hot sugar down the side.- Sure.
0:45:24 > 0:45:26Try and avoid the whisk or you get kind of spun sugar lumps in
0:45:26 > 0:45:29- your marshmallow.- Yeah. And my shirt.- Dangerous.
0:45:29 > 0:45:31Hot sugar can be a little dangerous.
0:45:31 > 0:45:34So we're just going to pour it down the side of the bowl.
0:45:34 > 0:45:36LAUGHTER
0:45:36 > 0:45:40- Matt is getting away from you. - I'll just turn it up.
0:45:40 > 0:45:42This is probably not one for the kids to try first of all, is it?
0:45:42 > 0:45:47- Yeah, you might need an adult to help you with this.- Yeah. A grown-up like me!
0:45:47 > 0:45:48LAUGHTER
0:45:48 > 0:45:50A jolly, merry grown-up like you.
0:45:50 > 0:45:54So how has your life changed since you got involved in Bake Off?
0:45:54 > 0:45:56It's completely, completely different.
0:45:56 > 0:45:58- You were the youngest contestant, is that right?- Yeah, I was.
0:45:58 > 0:46:02I've always wanted to work in food anyway, so it's been an amazing springboard into
0:46:02 > 0:46:05a career of writing recipes and working with supermarkets and stuff.
0:46:05 > 0:46:09- It's just been brilliant. - You must have been so young when you started baking.
0:46:09 > 0:46:12Was it baking first or did you go cooking, baking, how did it work?
0:46:12 > 0:46:14I think it was cooking first.
0:46:14 > 0:46:18My mum started me off with a bit of cooking, making roux sauces,
0:46:18 > 0:46:22making gravies, just being generally useful. But my parents don't bake.
0:46:22 > 0:46:26It doesn't really run in my family so I think I felt a little deprived
0:46:26 > 0:46:29that I hadn't had the baked goods that all my friends had, so I
0:46:29 > 0:46:33started making the different things, and really fell in love with baking.
0:46:33 > 0:46:36- So now we want to turn this up to a high speed.- OK.
0:46:36 > 0:46:40And this will whip into a lovely white foam.
0:46:40 > 0:46:42You've just done a recipe book, is that right?
0:46:42 > 0:46:45I have, yeah. My recipe book is called Twist and it's all about
0:46:45 > 0:46:48this kind of concept, taking something simple
0:46:48 > 0:46:51or basic, like a marshmallow, or a cupcake, or a layer cake, and
0:46:51 > 0:46:56then putting flavour spins on it or different textures or twists.
0:46:56 > 0:46:59Yeah. Anything weird have you tried or anything unusual?
0:46:59 > 0:47:03Anything weird? Ooh! Oh, I don't know. Seaweed...
0:47:03 > 0:47:05- Think about it. - I'll have a think.
0:47:05 > 0:47:07Right, so I've got a tin over here.
0:47:07 > 0:47:09- You can see it's starting to thicken now.- Yeah.
0:47:09 > 0:47:11And then you're waiting for it to cool down a bit.
0:47:11 > 0:47:13This is a tin that I've lined with clingfilm and
0:47:13 > 0:47:15a little oil to stick it down.
0:47:15 > 0:47:18- OK.- The main thing, marshmallows can get really, really messy,
0:47:18 > 0:47:21so you need a little bit of oil and hot water to help contain it.
0:47:21 > 0:47:24Yeah, just a bit of oil on the tray, any old oil, right?
0:47:24 > 0:47:26Just a little bit of flavoured oil on the top of the clingfilm
0:47:26 > 0:47:30and under the clingfilm. So our marshmallow is lovely and thick.
0:47:30 > 0:47:33You can see the strings start to kind of pull away from the sides.
0:47:33 > 0:47:37Which means you're getting to that lovely kind of airy, inflated stage.
0:47:37 > 0:47:41So I'm just going to put a little oil on a spatula cos otherwise
0:47:41 > 0:47:43you'll find that this is impossible to get out of the bowl.
0:47:43 > 0:47:46- OK. That's not going to affect the recipe?- It shouldn't do.
0:47:46 > 0:47:48I normally smooth over the top.
0:47:48 > 0:47:52So if I lift this out now you'll see this amazing pillowy cloud
0:47:52 > 0:47:55- of marshmallow.- Look at that.- Wow. - It looks a bit like Italian meringue.
0:47:55 > 0:47:57Yes, it's a lot like Italian meringue.
0:47:57 > 0:48:02And I find the best way to get everything out of a whisk is just to push through the inside.
0:48:02 > 0:48:04Go from the inside out.
0:48:04 > 0:48:07- Get all of it out like that. - OK, shall we take that off?
0:48:07 > 0:48:08Yeah, take that off.
0:48:10 > 0:48:14Lovely. And you can smell the orange and cranberry from the marshmallow.
0:48:14 > 0:48:20- It's those lovely festive flavours. - Nice. So what's this here, then?
0:48:20 > 0:48:23- That is some cranberry powder. - What are you going to do with this?
0:48:23 > 0:48:26That's going to go on the outside because even though this
0:48:26 > 0:48:28has obviously got cranberry juice and orange juice in it you
0:48:28 > 0:48:31- can't really see the colour.- Yeah. - Cos the air makes it completely white.
0:48:31 > 0:48:33Whatever base you use it always goes white.
0:48:33 > 0:48:37- So where would you get this from? - You can get that from health food shops, from online.
0:48:37 > 0:48:42- It's pretty reasonable online... - Wow!- It's very strong on its own. - Wow!
0:48:42 > 0:48:43LAUGHTER
0:48:43 > 0:48:47- What is that? Is that...? Oh, my word.- Is it a little tart?
0:48:47 > 0:48:51- It's almost like a natural sherbet...- Wow!- ..but mixed with sugar.
0:48:51 > 0:48:55- Just without being really sweet. - Yeah.- Like a really bitter sherbet.
0:48:55 > 0:48:57But when you mix it with the icing sugar and you put it on
0:48:57 > 0:49:00a really sweet marshmallow with orange in it then it really
0:49:00 > 0:49:03- does taste, it lifts it. - So you use it sparingly, then?
0:49:03 > 0:49:05- Yeah, yeah, yeah. - LAUGHTER
0:49:05 > 0:49:09- Probably should have mentioned that. So we've got the marshmallow... - Thanks for the heads-up(!)
0:49:09 > 0:49:13It's in the tin. It went in quite smoothly with not as much mess as I was anticipating.
0:49:13 > 0:49:16This needs to set at room temperature, about one to two hours.
0:49:16 > 0:49:20This is a marshmallow that's been set and removed from the clingfilm.
0:49:20 > 0:49:23We're going to cover this in our kind of cranberry,
0:49:23 > 0:49:26- very tiny amount of cranberry powder.- Yeah.
0:49:26 > 0:49:29So we've got some icing sugar which is going to go, sieve it into a bowl.
0:49:29 > 0:49:32You don't want any lumps on the outside of your marshmallow
0:49:32 > 0:49:35- so just sieve that in.- So that's what you need to sweeten it up?
0:49:35 > 0:49:38Yes, definitely. And also, when you eat the marshmallow,
0:49:38 > 0:49:40which is literally like a big lump of airy sugar,
0:49:40 > 0:49:44- you'll realise that you kind of need that tartness.- It takes the edge off it.- It does.- OK.
0:49:44 > 0:49:46I like to do them in sherbet as well, so sometimes I make
0:49:46 > 0:49:49lemonade marshmallows, using lemonade as a base, in the summer,
0:49:49 > 0:49:53- with a bit of lemon sherbet on the outside.- Could you use coconut milk?
0:49:53 > 0:49:57- Could you make a coconut one? - I think you could. You can use normal milk.
0:49:57 > 0:50:00You can do hot milk marshmallows which are quite nice.
0:50:00 > 0:50:03We're going to use one teaspoon of this. Have we got a teaspoon anywhere?
0:50:03 > 0:50:04- Teaspoon, yeah.- Thank you.
0:50:04 > 0:50:06- There you go. - Lovely, thanks very much.
0:50:06 > 0:50:09A teaspoon of our cranberry powder and also
0:50:09 > 0:50:13a teaspoon of cornflour, which kind of stops them from clumping together
0:50:13 > 0:50:17- when you're keeping them as a gift. It's quite important.- Right. - A teaspoon of that as well.
0:50:17 > 0:50:18Sieve that into the sugar.
0:50:18 > 0:50:21It gives it a lovely pink hue which I think really shows you what
0:50:21 > 0:50:23- type of marshmallow they are as well.- Mm-hm.
0:50:24 > 0:50:28- So push all those little bits in. - And these will keep for a month?
0:50:28 > 0:50:30They will, I think. I eat them for a month.
0:50:30 > 0:50:33I'm not sure I probably should. But there's not really anything in them
0:50:33 > 0:50:36which should go off because sugar's a great preservative and...
0:50:36 > 0:50:40- Yeah.- But saying that, they probably won't last for a month because they're quite addictive.
0:50:40 > 0:50:44Nice. Would you keep them in the fridge or just like an airtight container?
0:50:44 > 0:50:46- I keep them in an airtight container.- Yeah.
0:50:46 > 0:50:49We're just going to sprinkle over half of that mixture. I'll just
0:50:49 > 0:50:53- use my hands to spread it out and press it on.- That is remark...
0:50:53 > 0:50:56- Aesthetically that looks so satisfying.- So much fun.- It is.
0:50:56 > 0:51:00- It's like a massive pillow.- Yeah. - It's this lovely thing.
0:51:00 > 0:51:02I made a lot of marshmallow on Bake Off to make
0:51:02 > 0:51:05a kind of ski scene, so I made loads of snow using this
0:51:05 > 0:51:07and it was just so much fun. It's looking good.
0:51:07 > 0:51:10I recommend cutting it with a hot knife because it means you get
0:51:10 > 0:51:13- a much crisper cut.- And is that how you stop it sticking? Hot knife?
0:51:13 > 0:51:15Yeah, if I kept going now you'd find that all the pieces kind of
0:51:15 > 0:51:18deform slightly, so if you just clean it in between each one in
0:51:18 > 0:51:21some hot water using a little tea towel or a piece of kitchen paper.
0:51:21 > 0:51:24- OK.- It's just the easiest way to stop... Cos you don't want to go
0:51:24 > 0:51:27to all this effort making it set and then kind of hack it into
0:51:27 > 0:51:29horrible chunks. So you just kind of press down.
0:51:29 > 0:51:33It should cut through really nicely and form this kind of lovely...
0:51:33 > 0:51:37- You can see the texture there. It's so bendy, so foamy.- Right.
0:51:37 > 0:51:39- Do you find this quite relaxing? - I do, actually.
0:51:39 > 0:51:40I love making marshmallows.
0:51:40 > 0:51:43Slice up all of these. I'll pop these in the box as well.
0:51:43 > 0:51:46- Let's take those over.- Lovely.- They are sticky, aren't they?- They are.
0:51:46 > 0:51:48They are on the edges. But they firm up.
0:51:48 > 0:51:52See, this is one that I made yesterday. It's already... It holds its shape really nicely.
0:51:52 > 0:51:54- It's got almost like a slightly crisp crust on the outside.- Yeah.
0:51:54 > 0:51:57- They're really simple... - How long does it take to set, then?
0:51:57 > 0:52:01About two hours at room temperature but you can leave it overnight which is what I do sometimes.
0:52:01 > 0:52:04Does it need to be covered when it's setting?
0:52:04 > 0:52:07I normally just put a little piece of oiled clingfilm over the top and that should
0:52:07 > 0:52:10stop it from sticking and stop anything sticking to it.
0:52:10 > 0:52:12Right, well, let's go and eat them. Remind us what they are.
0:52:12 > 0:52:16These are orange and cranberry marshmallows and they're the perfect gift for Christmas.
0:52:20 > 0:52:23OK, let's go over there, Martha, and see what they think.
0:52:23 > 0:52:25- There you are.- Wonderful.- Thank you.
0:52:25 > 0:52:29- I sprinkled a little bit of extra on that one. Try that.- Is that the cranberry powder?
0:52:29 > 0:52:33- See if you get the tang. - I'm going to go here, I think.
0:52:33 > 0:52:36- I feel like I should have a bit as well.- They look like something you'd wear!
0:52:36 > 0:52:40- OLLY:- I am the marshmallow man! I can confirm!
0:52:40 > 0:52:42- Mm.- Wow!- Wow!
0:52:42 > 0:52:44- MARTHA:- They've got that zing from the cranberries.
0:52:44 > 0:52:46You get that cranberry at the back of your throat.
0:52:46 > 0:52:49It's good, they're not too sweet because you don't want...
0:52:49 > 0:52:52- That's delicious.- They could be really sweet.- Fantastic... - Thank you.
0:52:52 > 0:52:54..with the cranberry over the top.
0:52:54 > 0:52:57- You need it, otherwise it becomes quite sickly.- Yeah, yeah.
0:52:57 > 0:52:59- It's nice to have that tartness... - Yeah, sharpness.
0:52:59 > 0:53:02- What do you think about that, Miles? - You can really taste that it's properly made and not
0:53:02 > 0:53:05something that's just come out of a sweaty supermarket bag.
0:53:05 > 0:53:08Martha, what's your best piece of Christmas advice?
0:53:08 > 0:53:12Christmas advice, I reckon these days that so many people don't like mincemeat.
0:53:12 > 0:53:14And mincemeat goes into so many Christmas bakes.
0:53:14 > 0:53:16What I would say is, don't write it off, make your own,
0:53:16 > 0:53:21but put in all those delicious dried fruits, like dates and prunes and maybe a few figs.
0:53:21 > 0:53:25- Almost put a twist on it.- Yeah, put a twist on it. Put on a bit of Amaretto or something.
0:53:25 > 0:53:28Make it different. Then I think young people will like it.
0:53:28 > 0:53:31Cos a lot of people my age don't like mincemeat and it's nice to give a little bit of new life.
0:53:31 > 0:53:35- Don't like mincemeat?!- I know. - Oh, these young people! - Anyway, that's Martha's tip.
0:53:35 > 0:53:39Here's more of my cheffy friends with their cooking advice to get you through the season.
0:53:39 > 0:53:42Brussels sprouts really divide opinion.
0:53:42 > 0:53:45Here's a great way. Take all the leaves, all the tops
0:53:45 > 0:53:48from the Brussels sprouts, blanch them in boiling salted water and
0:53:48 > 0:53:52then bring them back in foaming batter with smoked bacon and shaved chestnuts.
0:53:52 > 0:53:56A really great variation on Brussels sprouts. Merry Christmas.
0:53:56 > 0:53:58It's no use coming back with a load of shopping and you've got
0:53:58 > 0:54:00nowhere to put it.
0:54:00 > 0:54:01So empty your fridge,
0:54:01 > 0:54:04empty your freezer, make room for the shopping.
0:54:04 > 0:54:07Onions, cabbages and potatoes can all go in a cool cupboard.
0:54:07 > 0:54:09Make room for your turkey, your smoked salmon and crab.
0:54:09 > 0:54:13Beers and other juices can go in your back garden. Have a great Christmas.
0:54:13 > 0:54:16If you want a Christmas dessert for Christmas that's really
0:54:16 > 0:54:17different and easy,
0:54:17 > 0:54:19just use a shop-bought pudding,
0:54:19 > 0:54:23crumble it up, mix it with good quality softened vanilla ice cream,
0:54:23 > 0:54:28throw in a bit of brandy and then freeze it in a bowl.
0:54:28 > 0:54:31Then before you want to serve it, get some clingfilm,
0:54:31 > 0:54:37put over some melted chocolate, turn out your ice cream pudding,
0:54:37 > 0:54:41put that over the top, and it looks amazing.
0:54:41 > 0:54:44Now, earlier I showed you how to use rum in
0:54:44 > 0:54:47a dessert and because obviously we hate waste here's Olly Smith
0:54:47 > 0:54:51with a couple of cocktail suggestions to use leftover rum - if there is any.
0:54:51 > 0:54:54- And you've also... You're going to do us a mocktail?- Yeah. Absolutely.
0:54:54 > 0:54:56- I think we're going to do...- Of the same...?- The same type, exactly.
0:54:56 > 0:55:00It's a cheat on the daiquiri. One with alcohol and one without.
0:55:00 > 0:55:02- OK.- But it's all about the rum - and the rum is regional, you know?
0:55:02 > 0:55:04Depending on where it comes from in the Caribbean,
0:55:04 > 0:55:07you've got different flavours, quite mellow from Barbados,
0:55:07 > 0:55:09- bit more punchy from Jamaica.- Yep.
0:55:09 > 0:55:12So, all I've got in my pan here is some butter and some Demerara sugar,
0:55:12 > 0:55:14and I'm going to add to that just a couple of cloves.
0:55:14 > 0:55:16I think you can overdo it on cloves quite easily
0:55:16 > 0:55:19in a hot buttered rum. Some people like it incredibly clovey, but...
0:55:19 > 0:55:21It's a really strong flavour, clove, isn't it?
0:55:21 > 0:55:23Yeah - and especially when you cook it, it can get a bit bitter,
0:55:23 > 0:55:25as well, so I'm just going to stir that through a bit.
0:55:25 > 0:55:28- What's that, cinnamon?- It is a bit of cinnamon, yeah. Exactly.
0:55:28 > 0:55:31- So, we gently warmed it through, you've got a bit of infusion.- Yeah.
0:55:31 > 0:55:33I think the thing is, obviously you don't want to boil it,
0:55:33 > 0:55:35- because you don't want to lose the booze.- Mm-hm.
0:55:35 > 0:55:37I always put it into a little jug....
0:55:37 > 0:55:40- Very nice jug. - It's lovely, isn't it?- It's lovely.
0:55:40 > 0:55:42Well, it is all about making it simple,
0:55:42 > 0:55:43and I think hot buttered rum,
0:55:43 > 0:55:46people think it's going to be loads of different ingredients,
0:55:46 > 0:55:49- it's going to be very complicated - actually...- Exactly what it says.
0:55:49 > 0:55:50- Yeah.- Butter... - Heating things through...
0:55:50 > 0:55:52Getting that mellow Christmas spirit.
0:55:52 > 0:55:53- Have you ever tried butterbeer?- No.
0:55:53 > 0:55:55- What, you mean from Hogwarts? - Harry Potter? Yes.
0:55:55 > 0:55:58- Harry Potter, isn't it?- Yes. - Is it really delicious?
0:55:58 > 0:55:59It's very good. Yeah.
0:55:59 > 0:56:01- Who's that for?!- That's not for me!
0:56:01 > 0:56:02- That one's yours! - What's that all about?
0:56:02 > 0:56:04- What's that all about? - Are we ready to go?
0:56:04 > 0:56:07- Hang on a sec - we're going to add some hot water yet.- Oh, right.
0:56:07 > 0:56:08- You don't HAVE to add the hot water.- Well, no...
0:56:08 > 0:56:10Do you want a little bit? There you go.
0:56:10 > 0:56:11Just a touch, just a smidge.
0:56:11 > 0:56:13- Little smidge.- Just a shadow.
0:56:13 > 0:56:15- In it goes - a shadow. - Shadow of hot water.
0:56:15 > 0:56:16And then you're good to go.
0:56:16 > 0:56:19- I'm not giving it... - No, I'm not sharing that!- Ooh!
0:56:19 > 0:56:21- It's a cracker.- Wowser! - It's a cracker.
0:56:21 > 0:56:22- Wow.- That is very powerful, though.
0:56:22 > 0:56:25- It's potent.- You'd have to put aside diary time, wouldn't you?
0:56:25 > 0:56:27Next up, bit of a cheat for the daiquiri.
0:56:27 > 0:56:30Now, the daiquiri is one of those drinks, people adore it -
0:56:30 > 0:56:31but, you know, if you haven't got a blender,
0:56:31 > 0:56:34or you haven't really got much time, this is a bit of a cheat.
0:56:34 > 0:56:37- All I've got here is some sorbet, which I've...- Oh!
0:56:37 > 0:56:39..bought sorbet, which you add rum to.
0:56:39 > 0:56:41So, you take it out the freezer, pour the rum on top,
0:56:41 > 0:56:43put it back in - make sure you clearly label it...
0:56:43 > 0:56:45- What sorbet do you have? - This is cranberry.
0:56:45 > 0:56:48I think at Christmas time it's got to be the cranberry flavour, though.
0:56:48 > 0:56:49It's got to be.
0:56:49 > 0:56:53It's just like, really, a kind of, I suppose, a cheat on a granita
0:56:53 > 0:56:55- type thing.- Mm.- Straightforward,
0:56:55 > 0:56:57- in it goes, top it up with lemonade. - We used to do this with vodka -
0:56:57 > 0:56:59I didn't know it was cheat's daiquiri!
0:56:59 > 0:57:01- It's a cheat's daiquiri! - We did it in a liquidiser.
0:57:01 > 0:57:03Well, Daiquiri's a place in Cuba, that's where the name comes from.
0:57:03 > 0:57:05- Oh!- Yeah - and there's lots of controversy
0:57:05 > 0:57:08about where the actual recipe originated, but presumably...
0:57:08 > 0:57:10- What's that?- This is just lemonade over the top.- Right.
0:57:10 > 0:57:13So, in it goes - it's a really festive, very straightforward...
0:57:13 > 0:57:16- It's very pretty. - It's very pretty, it's very easy -
0:57:16 > 0:57:18and you can also put a few little cranberries on top.
0:57:18 > 0:57:20There should be a mocktail version over there -
0:57:20 > 0:57:22there's no rum in that particular sorbet -
0:57:22 > 0:57:24- with Rudolph antlers.- Oh! - I think you might have it, Martha.
0:57:24 > 0:57:27- That's yummy!- It's really good. It's really straightforward.
0:57:27 > 0:57:29- What's the non-rum one like? - It's good - very nice.
0:57:29 > 0:57:30- Very refreshing.- It's delicious.- Mm.
0:57:30 > 0:57:32Just be careful to label which one's which,
0:57:32 > 0:57:34cos it's nice at a party for everybody to enjoy the same drink -
0:57:34 > 0:57:37- but don't get them muddled up. That's key.- Top tip.
0:57:37 > 0:57:39Thanks for that, Olly. Now, when it comes to making the
0:57:39 > 0:57:40all-important Christmas pudding,
0:57:40 > 0:57:42some people turn to an old reliable recipe
0:57:42 > 0:57:44that's been passed down through the family,
0:57:44 > 0:57:47and others get so stressed that they have to go out and buy it.
0:57:47 > 0:57:49So, let's go back to 1975
0:57:49 > 0:57:52and the original TV celebrity chef, Fanny Cradock.
0:57:52 > 0:57:54She shows us that making the Christmas pudding
0:57:54 > 0:57:56is nothing to fear.
0:58:03 > 0:58:04Hello.
0:58:04 > 0:58:06One of these days, you'll see this finished.
0:58:06 > 0:58:09Actually, it'll be on the last programme.
0:58:09 > 0:58:11There we are. Now...
0:58:11 > 0:58:13We're going to deal with the Christmas pud,
0:58:13 > 0:58:15because, of course, it's one of the focal points,
0:58:15 > 0:58:19but I want you to revive the round Christmas pud.
0:58:19 > 0:58:21You know how gorgeous it used to look on Christmas cards,
0:58:21 > 0:58:24the old-fashioned ones, they had great big round Christmas puds
0:58:24 > 0:58:25with a bit of holly in the middle -
0:58:25 > 0:58:28but, of course, in the days when we did it in this country,
0:58:28 > 0:58:29it was done in the old copper.
0:58:29 > 0:58:31I mean, you boiled the clothes all the week,
0:58:31 > 0:58:33and on Christmas Day, you boiled the pudding.
0:58:33 > 0:58:34But there isn't any copper,
0:58:34 > 0:58:36so, I've done a sort of Emett/Heath Robinson invention
0:58:36 > 0:58:38of my own, which anybody can copy.
0:58:38 > 0:58:42You take an ordinary sieve - it can be a large, small or medium,
0:58:42 > 0:58:43whichever you like,
0:58:43 > 0:58:45and you simply bend the handle upwards, and it goes -
0:58:45 > 0:58:48cos, I mean, we've been doing it for quite a long time -
0:58:48 > 0:58:51and you stand it on something in a tall enough saucepan
0:58:51 > 0:58:52to take that height of handle.
0:58:52 > 0:58:55I'm using my steriliser, but it's not necessary,
0:58:55 > 0:58:57as long as it just clears the lid, you see?
0:58:57 > 0:59:00Now, I've used a base of a sliding base cake tin,
0:59:00 > 0:59:02with the sliding base out.
0:59:02 > 0:59:04I fit that in there,
0:59:04 > 0:59:07and then I call for help - and here comes Sarah -
0:59:07 > 0:59:12and I fit turkey-width aluminium foil inside the base...
0:59:12 > 0:59:14It's all right, darling, I can reach.
0:59:14 > 0:59:17..and then wax papers inside that.
0:59:17 > 0:59:21And I said wax papers, and I've got to contradict myself,
0:59:21 > 0:59:22which I hate doing -
0:59:22 > 0:59:25they're ordinary oiled bits of greaseproof, and I'm stupid.
0:59:25 > 0:59:26There.
0:59:26 > 0:59:29Now, this mixture, of course, like everything else,
0:59:29 > 0:59:31is in the booklet, and you'll hear all about that
0:59:31 > 0:59:32at the end of the programme,
0:59:32 > 0:59:33but it's that gorgeous one
0:59:33 > 0:59:36that I found in the vaults of Escoffier some years ago,
0:59:36 > 0:59:39and you've all gone so mad about it that I can never be allowed
0:59:39 > 0:59:42to produce any other recipe for Christmas pud any more.
0:59:42 > 0:59:45It's all right - I scrubbed my hands before I started -
0:59:45 > 0:59:48but you can't cook without using your hands.
0:59:48 > 0:59:52Now, you see, you get enough in there to make the ball shape.
0:59:52 > 0:59:55I think we're about there, don't you, Sarah?
0:59:55 > 0:59:57Just one more dollop, like that.
0:59:57 > 0:59:59This Christmas pudding mixture - thank you, my love -
0:59:59 > 1:00:02when you make it, is very loose,
1:00:02 > 1:00:05with the ale and the various other things that you add
1:00:05 > 1:00:08in the way of liquid, and the eggs, of course.
1:00:08 > 1:00:14But you are asked in the recipe, of course, to leave it overnight,
1:00:14 > 1:00:18and it has a very, very high preponderance of breadcrumbs,
1:00:18 > 1:00:23and therefore is a much more easily digestible Christmas pudding.
1:00:23 > 1:00:26And it's very light -
1:00:26 > 1:00:28but you'll be able to see the finished one,
1:00:28 > 1:00:31so you will know with absolute confidence
1:00:31 > 1:00:36that it's rich and dark and yummy.
1:00:36 > 1:00:40Now, the bottom half, of course, is going to be perfect.
1:00:40 > 1:00:44The top half isn't, but, as you switch that over at half-time,
1:00:44 > 1:00:46and steam for the second half-time...
1:00:46 > 1:00:47The other way round, you see?
1:00:47 > 1:00:51Simply take it out - I can do it for you, if you like, you see?
1:00:51 > 1:00:53Take it - there's the perfect half, and then you make that one perfect
1:00:53 > 1:00:56by bunging it in the other way. You can do it from the start
1:00:56 > 1:00:58or you can do it later, whichever you like.
1:00:58 > 1:01:00Now, Sarah will take that, and we shall steam it later,
1:01:00 > 1:01:04cos she's coming over here with me for the one that is ready
1:01:04 > 1:01:06as it would be on Christmas day.
1:01:06 > 1:01:09That is to say that it has had ten hours steaming...
1:01:09 > 1:01:11It's all right, Sarah, I can manage.
1:01:11 > 1:01:14..ten hours steaming, standing on another cake ring here,
1:01:14 > 1:01:19then it's been left for several days, to make my point,
1:01:19 > 1:01:23and then steamed for four hours, as you will steam it, on the day.
1:01:23 > 1:01:26Now you start to unwrap.
1:01:26 > 1:01:31So, we lose all that little lot, and here comes the pudding.
1:01:34 > 1:01:37There are the butter papers that I put on the other one.
1:01:37 > 1:01:39Now, see, there's one there that's come off some butter -
1:01:39 > 1:01:41so, we don't want you to see any labels,
1:01:41 > 1:01:42that would be a shame and a disgrace.
1:01:42 > 1:01:49I'll pull the dish towards me, fold this well down, here...
1:01:49 > 1:01:50Ooh, it's hot.
1:01:50 > 1:01:51And it's over.
1:01:53 > 1:01:57And none of that business of prodding it out of a pudding basin.
1:01:57 > 1:01:59And look at the colour of it.
1:01:59 > 1:02:00And look at the richness. Ooh!
1:02:00 > 1:02:02And if you're a little bit of a cheat in the kitchen,
1:02:02 > 1:02:04and you've got clean hands,
1:02:04 > 1:02:06if you're not absolutely satisfied with the shape,
1:02:06 > 1:02:07we'll do a bit of that.
1:02:07 > 1:02:08Now, the holly.
1:02:09 > 1:02:11This is in an old spud,
1:02:11 > 1:02:13because I found out that if you shove a piece -
1:02:13 > 1:02:16you see it somewhere, you're out for a drive or something,
1:02:16 > 1:02:18and you don't have a garden, and you see a lovely piece
1:02:18 > 1:02:22in somebody's...your side of the hedge...or by the side of the road,
1:02:22 > 1:02:28take it home, shove it in a spud, and it will last up to three weeks -
1:02:28 > 1:02:30and you know it's probably going to be
1:02:30 > 1:02:33another wildly expensive item this Christmas.
1:02:33 > 1:02:35This is brandy butter coloured pale green -
1:02:35 > 1:02:37the recipe's in the booklet -
1:02:37 > 1:02:41studded with little tiny economical scraps of angelica, glace cherries,
1:02:41 > 1:02:44little bits of nut, and it's got a cellophane bowl, there.
1:02:44 > 1:02:47Now, when you make it, you can get this right out of the way, again,
1:02:47 > 1:02:48three weeks before Christmas,
1:02:48 > 1:02:51because you then take another piece, which I couldn't put on,
1:02:51 > 1:02:53or you wouldn't have seen the brandy butter at all,
1:02:53 > 1:02:55tent it over and pull it in by the bowl,
1:02:55 > 1:02:57and then put it in your fridge.
1:02:57 > 1:03:00Put it on the table tented, and then just cut through and open it out
1:03:00 > 1:03:02so it looks rather like a flower
1:03:02 > 1:03:04when you present it on Christmas night -
1:03:04 > 1:03:07and it looks lovely, and it tastes gorgeous. It's my favourite recipe.
1:03:07 > 1:03:09Everything's my favourite this year,
1:03:09 > 1:03:11because I feel that if they've been a success,
1:03:11 > 1:03:14and they've been my friends and family's favourites,
1:03:14 > 1:03:15they'll be all right with you.
1:03:19 > 1:03:22- It's all right with us.- Of course it is, apart from the fact...
1:03:22 > 1:03:23Anyway, we'll talk about it in a bit.
1:03:23 > 1:03:25- I'm winning. - We'll talk about it later.
1:03:25 > 1:03:27- Winning is not really... - Anyway...- ..the word I'd use.
1:03:27 > 1:03:29Time one for some festive competition - friendly competition.
1:03:29 > 1:03:31Every day we're going head-to-head
1:03:31 > 1:03:33with our own ideas for a classic Christmas ingredient
1:03:33 > 1:03:36in a competition we've cleverly called Yule Decide.
1:03:36 > 1:03:37- Yeah, it's good. - Thank you!- Thank you.
1:03:37 > 1:03:39And the prize is an all-important bauble.
1:03:39 > 1:03:41So far, I've got lots.
1:03:41 > 1:03:43- Ugh!- I've got five. Andi's got three.
1:03:43 > 1:03:45- I know.- And, in fact, if you win the next two...
1:03:45 > 1:03:48- Then it's a draw. - ..then you'll still only draw.
1:03:48 > 1:03:50- So, you're never going to win. - All right!
1:03:50 > 1:03:53- Today's bauble, I can reveal, is... - Ooh!
1:03:53 > 1:03:55It's a dog wearing a collar -
1:03:55 > 1:03:56and the reason for this is,
1:03:56 > 1:03:58Miles, I'm going to pass this to you.
1:03:58 > 1:04:00- It's your job to award it. - Oh, right!
1:04:00 > 1:04:02A dog wearing a collar - what could that be?
1:04:02 > 1:04:05Well, Miles played a character in Rev where he wore a dog collar...
1:04:05 > 1:04:07- Oh, right!- ..so, I've got a dog wearing a collar.
1:04:07 > 1:04:09See what I did there?
1:04:09 > 1:04:10Right, now, as the saying goes,
1:04:10 > 1:04:12today's ingredient can be found roasting on an open fire.
1:04:12 > 1:04:14- It's chestnuts. - # Chestnuts roasting on an... #
1:04:14 > 1:04:17I'm going to be doing a little truffle falafel with chestnuts.
1:04:17 > 1:04:19- Truffle falafel?- Mm.- Oh, that's what he does to me, you see?
1:04:19 > 1:04:21- He puts fancy bits on. - I put taste in it!
1:04:21 > 1:04:24- I am making chestnut and date kofta. - Yum, yum.
1:04:24 > 1:04:27Little potato balls stuffed with chestnuts and dates
1:04:27 > 1:04:31- and a little chipotle...roasted chipotle dipping sauce.- OK, nice.
1:04:31 > 1:04:34- Nice.- On the side. All right.- Right, let's do it.
1:04:34 > 1:04:39- Let's get on.- OK, I'm going to start by blitzing up my dates...
1:04:39 > 1:04:41which you could soak before, but it doesn't matter,
1:04:41 > 1:04:44and my chestnuts, just to make a little filling.
1:04:44 > 1:04:47This is actually based on a South American...
1:04:47 > 1:04:51Bunuelos - you know they do plantain
1:04:51 > 1:04:56- and they stuff it with goat's cheese.- Mm!- And, um...
1:04:56 > 1:04:59Goat's cheese and quince, I think, they put inside.
1:04:59 > 1:05:02No - guava. Guava and goat's cheese inside.
1:05:02 > 1:05:04OK, that's good stuffing.
1:05:04 > 1:05:08OK, so in here I've got some chestnuts, some chickpeas,
1:05:08 > 1:05:09a bit of garlic, a bit of thyme,
1:05:09 > 1:05:12there's an egg going in there to bind, lots and lots of Parmesan.
1:05:12 > 1:05:16- Lovely. - And the all-important truffle.
1:05:16 > 1:05:20A good old dose of truffle oil as well.
1:05:20 > 1:05:22I'm going to make a little dip from sour cream,
1:05:22 > 1:05:26chives and a little bit more truffle as well.
1:05:26 > 1:05:29Lovely. I've got some mashed potato
1:05:29 > 1:05:32and I've got some potato starch here
1:05:32 > 1:05:36to make a little dough, basically.
1:05:36 > 1:05:37Let's get that mixed up.
1:05:39 > 1:05:41Season it as well.
1:05:41 > 1:05:44- Could I ask a truffle oil question? - Yes.
1:05:44 > 1:05:47- Thank you.- Make it snappy, though.
1:05:47 > 1:05:50I'm trying, I'm really trying. It's gone.
1:05:50 > 1:05:52Is the oil, is it truffles that's in it?
1:05:52 > 1:05:53I know that sounds like a silly question,
1:05:53 > 1:05:55but I know that some of them are not, are they?
1:05:55 > 1:05:57Interesting you should say that, actually,
1:05:57 > 1:05:59- cos I went to a truffle oil factory once.- Did you?
1:05:59 > 1:06:01So you know when you see little pieces of truffle floating
1:06:01 > 1:06:03- in the oil?- Yep.- They're bringing no flavour at all.
1:06:03 > 1:06:06That's just purely there for decoration,
1:06:06 > 1:06:09so they actually add truffle essence to it.
1:06:09 > 1:06:11- There you go. - There you go.
1:06:11 > 1:06:14That was quite a comprehensive answer, wasn't it?
1:06:14 > 1:06:17Right, so I've made a little dough with the potato starch and
1:06:17 > 1:06:19mashed potato and a little bit of seasoning.
1:06:19 > 1:06:22Then we take a little bit of the chestnut-date mixture,
1:06:22 > 1:06:28pop it in the middle. I do a thing like this with plantain, actually.
1:06:28 > 1:06:32We put shallots and Parmesan and stuff inside. It's delicious.
1:06:32 > 1:06:34Make a nice little ball. They're quite simple to make.
1:06:34 > 1:06:36This is a nice thing to do with kids, actually.
1:06:36 > 1:06:39It's a really simple, fun thing for them to make.
1:06:39 > 1:06:41A bit more dough on that one, I think.
1:06:41 > 1:06:43Then you just roll it.
1:06:43 > 1:06:46You don't actually need to do a whole egg wash pane thing,
1:06:46 > 1:06:50you can just roll it like that in the flour.
1:06:50 > 1:06:54Then you get a little ball. Comme ca. You see?
1:06:54 > 1:06:59So this is chickpeas, potato, big old dose of chestnuts as well,
1:06:59 > 1:07:01- the truffle oil, parsley... - Oh, the truffle!
1:07:01 > 1:07:03I can smell, it's really strong.
1:07:03 > 1:07:05- It's good, isn't it?- It is good.
1:07:05 > 1:07:07I'm funny about truffle, though, you know?
1:07:07 > 1:07:09- I like it...- You're funny about it?
1:07:09 > 1:07:11Well, I like it, but sometimes people just use too much,
1:07:11 > 1:07:14- and then you can't taste anything else.- No, there is that.
1:07:14 > 1:07:16I need to get my sauce on as well,
1:07:16 > 1:07:20so here I've got some red onions,
1:07:20 > 1:07:24some tomatoes, some garlic...
1:07:24 > 1:07:27- Andi, could you bake these as well? - Yeah, you could.
1:07:27 > 1:07:29You definitely could.
1:07:29 > 1:07:32Little bit of sherry vinegar or grape vinegar, you can use.
1:07:32 > 1:07:36A little bit of soy. Then the smoked...
1:07:36 > 1:07:39I actually smoke my own chillies, normally,
1:07:39 > 1:07:42but you can just buy this smoked chilli paste all over the place.
1:07:42 > 1:07:44Chipotle paste - it's really good.
1:07:44 > 1:07:47- Yeah, I used to make... - Have you got a smoker or do you...?
1:07:47 > 1:07:50- I've got two smokers, atually. - Really?
1:07:50 > 1:07:51I've got an outside smoker...
1:07:51 > 1:07:54A little bit of oil on the top of that and just into the oven.
1:07:54 > 1:07:57I've got an outside smoker where we smoke all the meat,
1:07:57 > 1:08:01which is sort of a great, big box thing. That goes in there.
1:08:01 > 1:08:06120 for about... Probably about 30 minutes. 25-30 minutes.
1:08:06 > 1:08:08Then you come up with something like this.
1:08:08 > 1:08:10Then I've got a little hot smoker,
1:08:10 > 1:08:14which I use inside that goes on the stove top.
1:08:14 > 1:08:16Have you seen those little stove top ones?
1:08:16 > 1:08:18They're so handy, those things. Absolutely brilliant.
1:08:18 > 1:08:21Right, how are my little bunuelos doing?
1:08:21 > 1:08:24- They're looking nice.- So while you've stopped for a minute.
1:08:24 > 1:08:26I've just quenelled these,
1:08:26 > 1:08:32then you need to chill them right down in the fridge so they firm up.
1:08:32 > 1:08:36Basically, drop them in the fryer, carefully, seal them up.
1:08:36 > 1:08:39Then I'm just going to make a little dip - sour cream,
1:08:39 > 1:08:42chives and a touch more truffle.
1:08:42 > 1:08:45Toast off some pitta bread, that's it.
1:08:45 > 1:08:50OK, yeah, I think those are good to go. Let's give it a quick shake off.
1:08:53 > 1:08:55- They look nice, don't they? - Very nice.
1:08:55 > 1:08:57- Quite neat.- Very nice. Yes!
1:09:00 > 1:09:04OK, so I'll just finish this off. I've got a pan here, actually.
1:09:04 > 1:09:07I'm just going to toast off some of these pittas and slice those up
1:09:07 > 1:09:09as well. The dip is very simple.
1:09:09 > 1:09:13Just sour cream, chives, truffle, a bit of salt, a little bit of pepper.
1:09:13 > 1:09:15That's pretty much it.
1:09:15 > 1:09:18Could you deep-fry these in a pan as well as in a deep-fat fryer?
1:09:18 > 1:09:20You could do them in a wok.
1:09:20 > 1:09:22You just need to have some sides to the pan.
1:09:22 > 1:09:23I mean, you could do them...
1:09:23 > 1:09:26But it's just a little bit faffy and you might get a bit splashy,
1:09:26 > 1:09:28so I would do it with something with high sides.
1:09:28 > 1:09:30It doesn't have to be a deep-fat fryer. Right, I'm nearly there.
1:09:30 > 1:09:33- How are you doing? - Well, I've actually hit a problem.
1:09:33 > 1:09:37- Have you?- I was trying to hide it, but I'm just looking at my...
1:09:37 > 1:09:39They've actually dissolved.
1:09:41 > 1:09:43So I've got two and a half back here.
1:09:43 > 1:09:45I'm going to try to maybe do them in a pan.
1:09:45 > 1:09:48Just do them in a pan. Do them in a pan.
1:09:48 > 1:09:49These things happen.
1:09:49 > 1:09:52So I have got my nice dip ready.
1:09:52 > 1:09:54I mean, you know, some people have got five,
1:09:54 > 1:09:58some people's koftas worked, you know...
1:09:58 > 1:09:59LAUGHTER
1:09:59 > 1:10:02I don't know who those people might be, obviously...
1:10:02 > 1:10:06For some people, it's going quite well today.
1:10:06 > 1:10:09Normally I would have skated over this and done them all again,
1:10:09 > 1:10:13but apparently because it's a competition, that's not allowed.
1:10:13 > 1:10:15So bear with me. Chat amongst yourselves.
1:10:15 > 1:10:18I'm bearing with you, lovely.
1:10:18 > 1:10:20There we go.
1:10:20 > 1:10:21Mine appear to be done.
1:10:21 > 1:10:24LAUGHTER
1:10:24 > 1:10:26So, Matt, how are we doing?
1:10:26 > 1:10:28Oh, marvellously, as you can see, it's a complete disaster.
1:10:28 > 1:10:30It happens. It's just Christmas.
1:10:30 > 1:10:34- This is what people come to expect at Christmas.- Soldier on.
1:10:34 > 1:10:36Obviously, if you did want to make this, the recipe is on the website.
1:10:36 > 1:10:38LAUGHTER
1:10:38 > 1:10:42It's still all to play for, Matt. Don't let that head drop.
1:10:42 > 1:10:44- We're going to...- You're sounding like a cricket coach.
1:10:44 > 1:10:48Yeah, absolutely. Bouncebackability, Matt.
1:10:48 > 1:10:50- LAUGHING:- Bouncebackability.
1:10:50 > 1:10:53- What's that?- Duncan Fletcher. Very much his mantra.
1:10:53 > 1:10:56I've been making pitta bread croutons lately. They're very nice.
1:10:56 > 1:10:58I'm just trying to decorate...
1:11:00 > 1:11:05- You've made it fancy.- Eh? - You've made it fancy.
1:11:05 > 1:11:11I'm just trying to disguise this utter disaster of a dish.
1:11:11 > 1:11:14I think he's bluffing. I think he's playing the long game.
1:11:14 > 1:11:16No, I'm really not that bright.
1:11:16 > 1:11:18There's going to be a surprise garnish.
1:11:19 > 1:11:21OK, there you go.
1:11:21 > 1:11:23Let's... Let's bring this one to a close, shall we?
1:11:23 > 1:11:26It looks nice. I wonder what it tastes like.
1:11:26 > 1:11:29Beautiful, here we go.
1:11:29 > 1:11:30Those are my chestnut and date potato kofta
1:11:30 > 1:11:32and a smoked chilli dip.
1:11:32 > 1:11:34- That's a work in progress. - That's still happening.
1:11:34 > 1:11:36I'm going to get you a teaspoon.
1:11:36 > 1:11:39- Come on, over.- You've got to bring your bauble, Miles.
1:11:39 > 1:11:40Oh, yeah.
1:11:40 > 1:11:42- Can I try one of these? - Yes, please try one of those.
1:11:42 > 1:11:45They have held together, it doesn't mean that you'll like them.
1:11:45 > 1:11:48- Well, it's one more than mine... - It's probably quite hot.
1:11:48 > 1:11:49Now, really?
1:11:49 > 1:11:51You can smell that truffle immediately, can't you?
1:11:51 > 1:11:55It tastes like something my grandma used to make. That's quite nice.
1:11:55 > 1:11:58- What?- This.- Really?- Yes! It's got the nostalgia to it.
1:11:58 > 1:12:01- Is that a good thing?- It might be.
1:12:01 > 1:12:04- Fair play, Matt, it tastes good. - Does it?- It does taste good.
1:12:04 > 1:12:06It's a bit like gnocchi, almost.
1:12:06 > 1:12:09It's got that slightly chewy texture of gnocchi.
1:12:09 > 1:12:11So we need a decision, apparently.
1:12:11 > 1:12:14Right, I think we've all learnt a lot from today,
1:12:14 > 1:12:17and we've certainly seen...
1:12:17 > 1:12:20I think you've been a great example of, I would say,
1:12:20 > 1:12:22surliness in adversity.
1:12:22 > 1:12:24LAUGHTER
1:12:24 > 1:12:29- I think... - Surly. You've been surly all day.
1:12:29 > 1:12:31That is a lot nicer than you said it was going to be.
1:12:31 > 1:12:34That is genuinely delicious. Andi, of course you are our winner.
1:12:34 > 1:12:37- Congratulations. - CHEERING
1:12:37 > 1:12:38Gracious. Gracious.
1:12:38 > 1:12:41Can you just take it, please?
1:12:41 > 1:12:45I think you need to be a bit nicer about it. You're still beating me.
1:12:45 > 1:12:50Congratulations, Andi. I've never seen a more gracious winner.
1:12:50 > 1:12:51Thank you so much. I thank you.
1:12:51 > 1:12:53We don't do exceptions for this show.
1:12:53 > 1:12:55Anyway, that's all from us today on Christmas Kitchen.
1:12:55 > 1:12:56Thanks for today's team,
1:12:56 > 1:12:59Joe Hurd, Martha Collison, Olly Smith and Miles Jupp.
1:12:59 > 1:13:02Outnumbered is on BBC One, Boxing Day at 10pm.
1:13:02 > 1:13:05Miles, you're on tour from 4th January, is that right?
1:13:05 > 1:13:06That's right, yeah.
1:13:06 > 1:13:08All of our recipes are on the website.
1:13:08 > 1:13:11Go to bbc.co.uk/christmaskitchen.
1:13:11 > 1:13:15We're back tomorrow with the star of Last Tango In Halifax, Ronni Ancona.
1:13:15 > 1:13:17Excited. Plus recipes from Amandine Chaignot
1:13:17 > 1:13:19and Bake Off's Selasi.
1:13:19 > 1:13:21And we'll be digging in to the festive archives to get some
1:13:21 > 1:13:24inspiration from the Hairy Bikers, Nigella and Delia Smith.
1:13:24 > 1:13:27- See you tomorrow, 10am. Bye.- Bye.
1:13:27 > 1:13:28CHEERING AND APPLAUSE