0:00:02 > 0:00:04I love Christmas. The food, the drink, family, friends...
0:00:05 > 0:00:07..but we all know it's a time
0:00:07 > 0:00:10when even the most organised people are tested.
0:00:10 > 0:00:14Pulling it all off so everyone has a great time, including me,
0:00:14 > 0:00:17involves using every trick in the book.
0:00:18 > 0:00:22So, we're here to make sure your Christmas is the best ever.
0:00:23 > 0:00:26Who better to share her secrets for a stress-free Christmas
0:00:26 > 0:00:30than the lady with the most festive of names, Mary Berry?
0:00:30 > 0:00:33- Everybody likes chocolate at Christmas time.- I love chocolate.
0:00:33 > 0:00:36She reveals her recipes for the quickest and easiest Christmas
0:00:36 > 0:00:41canapes and an indulgent chocolate cake that you can make in minutes.
0:00:41 > 0:00:45Award winning drinks expert Kate Goodman has the ultimate
0:00:45 > 0:00:47Christmas drinks guide.
0:00:47 > 0:00:49They offer really good value for money,
0:00:49 > 0:00:51they're nice alternatives to champagne.
0:00:52 > 0:00:56We're looking at Christmas food and drink from every angle,
0:00:56 > 0:01:00celebrating the most amazing dishes from Christmas past...
0:01:00 > 0:01:02Oh, yes, look at that!
0:01:02 > 0:01:05..Christmas present at the Ritz Hotel...
0:01:07 > 0:01:09..and a glimpse into the future.
0:01:09 > 0:01:12It's almost transcendental, you know.
0:01:12 > 0:01:14And we've some great Christmas advice from the people
0:01:14 > 0:01:16in the business who really know their onions.
0:01:16 > 0:01:18Buy what you need, cook what you need,
0:01:18 > 0:01:20and then you don't stress about it too much.
0:01:20 > 0:01:24- Make everything the day before. - Completely prepped.- Just have fun.
0:01:24 > 0:01:27Welcome to a very festive Food & Drink.
0:01:34 > 0:01:38At Christmas, so much rides on what we eat and drink.
0:01:38 > 0:01:41We're going to show you not only how to celebrate tradition
0:01:41 > 0:01:43but also try something new.
0:01:46 > 0:01:49With a bit of inspiration and kitchen confidence,
0:01:49 > 0:01:54I reckon we can all create a feast to delight our friends and family.
0:01:54 > 0:01:58Lending me a hand in the kitchen is the wonderful Mary Berry.
0:01:58 > 0:02:00She's cooked dozens of Christmas dinners in her time
0:02:00 > 0:02:04and knows how to create a magical Christmas with the minimum of fuss.
0:02:05 > 0:02:08So, what's Christmas to you, Mary? Is it with all the little ones?
0:02:08 > 0:02:11It's about having a family Christmas, yes.
0:02:11 > 0:02:13So, how many people do you have around the house, then?
0:02:13 > 0:02:15Well, we're usually about 12.
0:02:15 > 0:02:18We tend to be around 12 to 16 sometimes,
0:02:18 > 0:02:19it depends if my daughter's around.
0:02:19 > 0:02:23But then, if my daughter's around, she's a chef so she helps as well, which is good.
0:02:23 > 0:02:24I'm all for that.
0:02:24 > 0:02:27And if people come into the kitchen and they say they want to do things,
0:02:27 > 0:02:30I get them to do things that I don't like doing.
0:02:30 > 0:02:33- You know, peeling quails' eggs. - Ah, yes.
0:02:33 > 0:02:36But I try to do as much as I can ahead of time
0:02:36 > 0:02:38because I like to be with them.
0:02:40 > 0:02:43With so much prep to do in the kitchen, many hands make
0:02:43 > 0:02:47light work, so Mary's making canapes while I get on with the main course.
0:02:48 > 0:02:52Mary's canapes are quick, easy and delicious - herby cream cheese
0:02:52 > 0:02:55and spicy mango chutney dough balls.
0:02:57 > 0:03:01I am going to go a little bit off the beaten track,
0:03:01 > 0:03:05- and prepare some goose. - How exciting.
0:03:05 > 0:03:07I haven't had goose for years.
0:03:07 > 0:03:09I think people are a little bit scared because they think maybe
0:03:09 > 0:03:12it's a bit too strong flavour, they don't know how to cook it.
0:03:13 > 0:03:16'Goose is a great alternative to turkey.
0:03:16 > 0:03:19'Its rich, succulent meat is packed with flavour
0:03:19 > 0:03:22'and the crispy skin is to die for.'
0:03:23 > 0:03:26What are you going to do with it?
0:03:26 > 0:03:30I'm going to stuff the goose, and stuff it in the old-fashioned,
0:03:30 > 0:03:33traditional way, and that's completely stuff the cavity -
0:03:33 > 0:03:35as opposed to making a stuffing on the side,
0:03:35 > 0:03:37I'm going to stuff the cavity.
0:03:37 > 0:03:40First, I'm making the stuffing for the goose,
0:03:40 > 0:03:42this will easily feed ten people.
0:03:43 > 0:03:47I'm using duck livers and hearts, they're my top tip to add
0:03:47 > 0:03:51rich and delicious gamey flavour to your stuffing.
0:03:51 > 0:03:53They look very tiny to me.
0:03:53 > 0:03:56I would imagine a duck would have a much bigger heart than that.
0:03:56 > 0:03:58They are very small but they are very delicious,
0:03:58 > 0:04:01and, you know what, the butcher actually gave them to me,
0:04:01 > 0:04:04he didn't charge because most people don't eat them,
0:04:04 > 0:04:06and it's such a shame because they're so meaty and delicious.
0:04:06 > 0:04:10Well, it's new to me and so I shall be very interested.
0:04:10 > 0:04:13'Add the offal to a pan of sweating onion and butter.'
0:04:13 > 0:04:18Mmm. I'm going to be adding some dried mushrooms to this, as well.
0:04:18 > 0:04:20- Are they porcini ones? - Porcini, yes.
0:04:20 > 0:04:24If you haven't got porcini, you can use other sorts of dried mushrooms.
0:04:24 > 0:04:26They're all delicious.
0:04:27 > 0:04:29'Meanwhile, for Mary's canapes,
0:04:29 > 0:04:31'season a bowl of full fat cream cheese
0:04:31 > 0:04:33'and add fresh chopped chives and parsley.
0:04:35 > 0:04:37'These couldn't be easier to make.
0:04:37 > 0:04:40'Having sliced the top off the shop-bought dough balls,
0:04:40 > 0:04:44'you just load each half with unctuous cream cheese.'
0:04:44 > 0:04:46- Very, very simple. - Very, very simple.
0:04:46 > 0:04:50Again, you can do these ahead of time and just pop them
0:04:50 > 0:04:52in the oven when you want to serve them.
0:04:52 > 0:04:54Now, I'm going to flambe this,
0:04:54 > 0:04:57just to get a little bit more flavour in there.
0:04:57 > 0:04:58So, a generous splash of brandy.
0:05:01 > 0:05:05- That was generous.- It's Christmas! You've got to be generous.
0:05:05 > 0:05:10I'm going to use some of your brandy later on in something chocolate I'm going to make.
0:05:10 > 0:05:13Every stuffing needs a substantial ingredient at its heart.
0:05:13 > 0:05:14'Breadcrumbs are popular
0:05:14 > 0:05:20'but my secret ingredient is great at soaking up flavour - rice.'
0:05:20 > 0:05:24The thing about this rice stuffing inside the goose is that it's
0:05:24 > 0:05:27going to absorb a lot of the fat, as well.
0:05:27 > 0:05:30Because it is quite a fatty...and you've trimmed off a bit of fat,
0:05:30 > 0:05:31- as well.- Yes.
0:05:31 > 0:05:34'Add to the rice one of my favourite Christmas ingredients -
0:05:34 > 0:05:36'chestnuts.
0:05:36 > 0:05:38'They give a wonderful texture and flavour.'
0:05:38 > 0:05:42I always use frozen chestnuts and I always buy them
0:05:42 > 0:05:46early at Christmas time because they run out. Now, those are cooked.
0:05:46 > 0:05:49Have you cooked them or did they come in a vacuum pack?
0:05:49 > 0:05:51Vacuum-packed. Like you say,
0:05:51 > 0:05:55you can get them frozen, you can get them vacuum-packed, you can get them in tins.
0:05:55 > 0:05:57'Add some dried cherries.'
0:05:57 > 0:05:59And that's going to swell up inside the goose,
0:05:59 > 0:06:02so it's going to give us a lovely sweetness.
0:06:02 > 0:06:05'And warming winter seasonings - allspice,
0:06:05 > 0:06:08'nutmeg and a good pinch of salt of pepper.
0:06:10 > 0:06:13'Mary, who's on canape duty, tops her festive creations with
0:06:13 > 0:06:15'a dollop of sweet and spicy mango chutney.'
0:06:19 > 0:06:21'My festive stuffing
0:06:21 > 0:06:25'is also quick to prepare - just add the offal to the rice mix
0:06:25 > 0:06:28'and use an egg to bind it all together.'
0:06:28 > 0:06:30It does seem like a heck of a lot,
0:06:30 > 0:06:32but the cavity of a goose is actually enormous.
0:06:32 > 0:06:35Because the meat in our stuffing is already cooked,
0:06:35 > 0:06:37it's OK to finish it off in the cavity.
0:06:37 > 0:06:39But if you're using raw meat stuffing,
0:06:39 > 0:06:41it's best to cook it separately.
0:06:43 > 0:06:47- So, neck end first?- Yeah, just a little bit down the front bit.
0:06:47 > 0:06:51I believe that goose is the traditional bird of Christmas.
0:06:51 > 0:06:55We were roasting geese before we were roasting turkeys.
0:06:55 > 0:06:57Turkey at Christmas is a relatively new thing.
0:06:57 > 0:07:00Yes, when you think of all the Victorian pictures
0:07:00 > 0:07:04- of the geese being driven down the street.- Yes, absolutely.
0:07:04 > 0:07:07I mean, I very often have game, as well, for Christmas.
0:07:07 > 0:07:08Do you? What sort of game?
0:07:08 > 0:07:11I'll have a haunch of venison, sometimes have wild boar.
0:07:11 > 0:07:13In France, the festivities start on Christmas Eve.
0:07:13 > 0:07:17We normally feast on Christmas Eve, then we feast on Christmas Day,
0:07:17 > 0:07:22and then it's my wife's birthday on the 26th, on Boxing Day,
0:07:22 > 0:07:23so we feast again.
0:07:24 > 0:07:27I should think you have a lie down on the day after that!
0:07:27 > 0:07:31There's one thing I don't do when I'm stuffing birds,
0:07:31 > 0:07:35- is get out a needle and string.- Ah!
0:07:35 > 0:07:39Because, I don't darn socks, so why should I suddenly...
0:07:39 > 0:07:43I do it with a whole load of skewers and then I can pull them all out.
0:07:43 > 0:07:47- That's a shame because I was going to ask you...- You weren't, were you?
0:07:47 > 0:07:50'As if I'd ask Mary to do my sewing!
0:07:52 > 0:07:55'Salt the goose generously to absorb any moisture before roasting.
0:07:55 > 0:07:57'You'll need a large needle
0:07:57 > 0:08:00'and some butcher's string to close up the bird.'
0:08:05 > 0:08:07That's blanket stitch.
0:08:07 > 0:08:09You've made a very good job of that.
0:08:09 > 0:08:11I'll bring my socks along.
0:08:12 > 0:08:16This five-kilo goose needs to cook at 160 degrees
0:08:16 > 0:08:17for one hour, 45 minutes,
0:08:17 > 0:08:20then another 15 minutes at 200.
0:08:21 > 0:08:25Mary's canapes will be ready in ten minutes, and I can't wait!
0:08:29 > 0:08:31Canapes are traditionally served with fizz.
0:08:31 > 0:08:35But with so much choice, and the shops full of special deals,
0:08:35 > 0:08:38choosing the right bubbly can be a bit daunting.
0:08:38 > 0:08:39So, drinks expert Kate Goodman
0:08:39 > 0:08:43is here with a guide to buying the best bubbles.
0:08:47 > 0:08:51Nowadays you don't have to be mega rich to enjoy a glass of fizz,
0:08:51 > 0:08:53because bubbles aren't just about champagne.
0:08:53 > 0:08:56Here are my top tips for a bit of sparkle.
0:08:59 > 0:09:02It's suffered from a poor image in the past.
0:09:02 > 0:09:05But you can find some really high quality cavas now.
0:09:06 > 0:09:10It's a full bodied sparkler and just a little softer than champagne, and
0:09:10 > 0:09:14won't break the bank, with a good bottle starting at under a tenner.
0:09:14 > 0:09:17Most cava comes from Catalonia in Spain
0:09:17 > 0:09:20and it makes a great aperitif with a salty canape.
0:09:29 > 0:09:31Cremants are a great value alternative
0:09:31 > 0:09:34to champagne, but still with bags of French style.
0:09:34 > 0:09:39They're made in the same way as champagne, just not in Champagne.
0:09:39 > 0:09:41And they don't command champagne prices.
0:09:41 > 0:09:45You can get a great bottle for under £15.
0:09:45 > 0:09:49Try a Cremant de Bourgogne or, equally good, a Cremant d'Alsace.
0:09:54 > 0:09:56For a true British Christmas,
0:09:56 > 0:09:58you can't do better than English sparkling wine.
0:09:58 > 0:10:01They are made with the traditional champagne grapes,
0:10:01 > 0:10:02and some are top notch,
0:10:02 > 0:10:06even beating champagne in international competitions.
0:10:07 > 0:10:11Prices can compare to champers, at around £25 per bottle,
0:10:11 > 0:10:13but that hasn't stopped sales booming,
0:10:13 > 0:10:17and the acreage of vineyards in the UK has doubled in the last decade.
0:10:17 > 0:10:21Maybe that's because the British like taking on the French at their own game.
0:10:23 > 0:10:26- How do they look? - They look great, Mary.
0:10:28 > 0:10:30'Whatever your chosen type of bubbles,
0:10:30 > 0:10:33'an exquisite canape is the perfect accompaniment.
0:10:33 > 0:10:36'And they don't have to be difficult to be delicious.'
0:10:36 > 0:10:39And they want to be served straight out of the oven,
0:10:39 > 0:10:42just a few moments to cool so people don't get burnt.
0:10:42 > 0:10:46Mary's next canape uses just four ingredients.
0:10:46 > 0:10:51Salty Parma ham contrasts perfectly with rich goat's cheese.
0:10:51 > 0:10:54A few sprigs of rocket adds a touch of pepper and a slice of
0:10:54 > 0:10:59pickled cucumber in the centre gives Mary's rolls a surprising crunch.
0:11:00 > 0:11:02And you have sort of like little soldiers.
0:11:02 > 0:11:07Take each one and stand them up, and I think they look pretty smart.
0:11:07 > 0:11:09These are wonderful, what a great idea.
0:11:09 > 0:11:12This is something even the kids can get involved in,
0:11:12 > 0:11:15it's very, very easy, simple and fun.
0:11:15 > 0:11:16CORK POPS
0:11:16 > 0:11:19Christmas is a great celebration.
0:11:19 > 0:11:21Sounds good, doesn't it? Start of the festivities.
0:11:21 > 0:11:24Aperitif is from the Latin word aperit, so it means to open,
0:11:24 > 0:11:27so it's all about opening your palate.
0:11:27 > 0:11:30That's exactly what it's doing, it's refreshing your palate,
0:11:30 > 0:11:32you don't want anything too sweet,
0:11:32 > 0:11:33anything too overwhelming.
0:11:33 > 0:11:36It's just getting your palate ready for your meal.
0:11:36 > 0:11:41- I love that anticipation.- We've got that!- We've definitely got that.
0:11:43 > 0:11:45They look brilliant, I love them!
0:11:45 > 0:11:48They're beautiful, and as for these, I can't wait to dive in.
0:11:48 > 0:11:50Here's the sparkles.
0:11:50 > 0:11:51It's exciting now,
0:11:51 > 0:11:54you've got such a huge diversity of sparkling wine, really broad
0:11:54 > 0:12:00spectrum of price ranges and really broad spectrum of styles as well.
0:12:00 > 0:12:03- So, have a go with this. - Christmas is here. - Smells good, doesn't it?
0:12:03 > 0:12:05- Merry Christmas.- Merry Christmas.
0:12:05 > 0:12:08- This is only the start.- Mmm!
0:12:08 > 0:12:09So, what you're drinking here is
0:12:09 > 0:12:12Allini Prosecco di Conegliano Valdobbiadene.
0:12:12 > 0:12:14I couldn't do that one.
0:12:14 > 0:12:18- There's absolutely no chance of me saying that.- Prosecco. - Prosecco, exactly!
0:12:18 > 0:12:19Easier to say.
0:12:19 > 0:12:22This is from a very clearly defined region in northern Italy,
0:12:22 > 0:12:27so just north of Venice. This is made from Glere, that's the grape.
0:12:27 > 0:12:32And with Prosecco you get these lovely, light, fruit forward,
0:12:32 > 0:12:35easy drinking style, that's the key sort of factor here.
0:12:35 > 0:12:40I get pears when I smell it. They're just a really easy-going drink.
0:12:40 > 0:12:44- Yes, very light.- Very light, exactly.- But a very good start indeed.
0:12:45 > 0:12:48After you, Mary, go on - dive in.
0:12:48 > 0:12:51- Mmm.- Mmm.- Mmm.
0:12:51 > 0:12:53- What's your thought?- Mmm.
0:12:53 > 0:12:56You get a hit of salt and meatiness from the dried ham.
0:12:56 > 0:12:58Yeah, we're liking it.
0:12:58 > 0:13:02The price on the Prosecco is around the £7 mark.
0:13:02 > 0:13:05Now we're going up to something a little bit more expensive,
0:13:05 > 0:13:07and this is around £15.
0:13:07 > 0:13:10So, the second wine is a New World sparkling.
0:13:10 > 0:13:13This is Jansz sparkling wine from Tasmania.
0:13:13 > 0:13:15Tasmania's got a lovely, cool climate that you
0:13:15 > 0:13:17need for producing really good sparkling wines.
0:13:17 > 0:13:20This is made in the same way as champagne and using
0:13:20 > 0:13:23two of the same grape varieties that are used in champagne.
0:13:23 > 0:13:25There's lots of Chardonnay in this, and Pinot Noir.
0:13:25 > 0:13:28You'll really notice next to the Prosecco,
0:13:28 > 0:13:29it's a fuller bodied style.
0:13:29 > 0:13:32When you taste it, you'll notice quite a big difference.
0:13:32 > 0:13:35It's knocking me back on the nose. That's not very technical, is it?!
0:13:35 > 0:13:38I know exactly what you mean, sort of going...ooh!
0:13:38 > 0:13:41I think this is wonderful. You can taste the Chardonnay, the Pinot.
0:13:41 > 0:13:42It's in there.
0:13:42 > 0:13:44I think they offer really good value for money,
0:13:44 > 0:13:47they're nice alternatives to champagne, the New World sparkling.
0:13:47 > 0:13:50It's a good one to think about if you don't want to break
0:13:50 > 0:13:53the bank, which the next one does - but, hey, it's Christmas Day!
0:13:53 > 0:13:57- It's Christmas, come on! - So, this IS champagne.
0:13:57 > 0:14:01Champagne can only come from Champagne, the region in France.
0:14:01 > 0:14:04This is lots of Chardonnay in this,
0:14:04 > 0:14:10so it's a really elegant, beautiful champagne, lots of finesse.
0:14:10 > 0:14:11I love it.
0:14:11 > 0:14:14So, this is Billecart-Salmon Fruit Reserve,
0:14:14 > 0:14:16so it's a family-owned champagne house.
0:14:16 > 0:14:19And that... It's just so lovely on the nose.
0:14:19 > 0:14:23Something's just so special about champagne, it's kind of magical.
0:14:23 > 0:14:26We'd better go easy, this is only Christmas morning.
0:14:26 > 0:14:29- We've got the rest of the day to go. - True.
0:14:29 > 0:14:33- I think that is stunning, but then you're going to be paying... - You are paying a lot more.
0:14:33 > 0:14:36So, the Jansz is 15, this is a big step up, it's 35,
0:14:36 > 0:14:37so it's a real treat.
0:14:37 > 0:14:41The bubbles are quite smooth and they're not aggressive.
0:14:41 > 0:14:43It's absolute, it's honeysuckle, it's wonderful.
0:14:43 > 0:14:47So, how about having a try of these?
0:14:47 > 0:14:49CRUNCHING
0:14:51 > 0:14:53- Hmm, hmm!- Hmm!
0:14:53 > 0:14:55Never seen so many silent people!
0:14:55 > 0:14:58Sweet from the chutney, a little bit of spice,
0:14:58 > 0:15:02and then salty savouriness from the cheese.
0:15:02 > 0:15:05That is the perfect canape, and then this, just lovely
0:15:05 > 0:15:08and refreshing because it has that salty spiciness.
0:15:08 > 0:15:11Glass of bubbles, perfect. What more could you want?
0:15:12 > 0:15:15Mary's made Christmas cooking look easy.
0:15:15 > 0:15:18At this time of year, things can get a bit pressured in the kitchen.
0:15:18 > 0:15:22Some good advice from the best in the business might just save the day.
0:15:22 > 0:15:24Remember with Christmas, if you're hosting,
0:15:24 > 0:15:26people are coming to your house because they love you.
0:15:26 > 0:15:28Make everything the day before.
0:15:28 > 0:15:31Completely prepped. Just ready to cook.
0:15:31 > 0:15:34And in the morning, get up, enjoy your time with the kids.
0:15:34 > 0:15:36Be with the family and friends talking about rubbish.
0:15:36 > 0:15:41Ignore everyone that says you have to cook a turkey for five hours. You do not.
0:15:41 > 0:15:44Make a recipe that you know works.
0:15:44 > 0:15:46Offer your services for probably one thing,
0:15:46 > 0:15:47and do it well.
0:15:47 > 0:15:49One little tip for the cranberry sauce,
0:15:49 > 0:15:53is grate some fresh horseradish into it.
0:15:53 > 0:15:55Make sure you have plenty of wine.
0:15:55 > 0:15:57Start drinking early.
0:15:57 > 0:15:59Buy what you need, cook what you need,
0:15:59 > 0:16:01and then you don't stress about it too much.
0:16:01 > 0:16:03And just have fun.
0:16:03 > 0:16:05There is no other time of the year you can open
0:16:05 > 0:16:07a bottle of champagne at 9am.
0:16:07 > 0:16:10It's Christmas Day and you want to maximise the potential.
0:16:12 > 0:16:14Christmas for me is all about teamwork
0:16:14 > 0:16:17and everybody helping out in the kitchen.
0:16:17 > 0:16:18What about Brussels sprouts, then, Mary?
0:16:18 > 0:16:21Have you got a particular way to prepare them?
0:16:21 > 0:16:23Slightly under-do them. You can do all sorts of things.
0:16:23 > 0:16:27You can have some nice, crispy pieces of bacon fried in a pan.
0:16:27 > 0:16:30You can put fried chestnuts with them, and also, if you have
0:16:30 > 0:16:34- some left that you haven't cooked, you can make coleslaw of them.- Yes.
0:16:34 > 0:16:37Another perfect, delicious accompaniment is roasted vegetables.
0:16:37 > 0:16:40Parsnips, and carrots, as well.
0:16:40 > 0:16:44And then what I do is get them in the roasting tray, and I get some pears.
0:16:44 > 0:16:47Not peeled, just beautiful pears, bit firm,
0:16:47 > 0:16:50quarter them and roast them with those vegetables, and that adds
0:16:50 > 0:16:53a lovely tang, and it's quite a surprise when you're into there...
0:16:53 > 0:16:54wow, pear!
0:16:54 > 0:16:57For me, drink is equally as important as the food,
0:16:57 > 0:17:00so I spend a lot of time thinking about it, and also how to serve it.
0:17:00 > 0:17:01I really savour it on the day.
0:17:01 > 0:17:04If you've got a decanter, it's great to decant it,
0:17:04 > 0:17:06if not, put it in a jug, just let it breathe.
0:17:06 > 0:17:09It's the whole process that is equally as rewarding
0:17:09 > 0:17:13- as the food for me. - Do you think of what you're
0:17:13 > 0:17:16going to eat and then choose the wine, or do you choose the wine
0:17:16 > 0:17:20and think, OK, what's going to go with the wine?
0:17:20 > 0:17:23I do always find out what the menu is, but if there's a wine
0:17:23 > 0:17:26that's really taken my fancy I'll work it in somehow.
0:17:29 > 0:17:33And that's what Christmas is all about - creating the perfect day.
0:17:33 > 0:17:35These days we have everything we need to achieve perfection
0:17:35 > 0:17:41with minimum effort - but Christmas past wasn't like this.
0:17:41 > 0:17:44Historian Lucy Worsley has been taking a trip back in time
0:17:44 > 0:17:46and thinks we have it easy today.
0:17:53 > 0:17:58Christmas cards, and the Christmas tree, and the turkey,
0:17:58 > 0:18:04and even Christmas crackers, were all made popular by the Victorians.
0:18:04 > 0:18:07They lived in an age of buying and selling, so they were very
0:18:07 > 0:18:11keen on gift giving, which brought a bit of commercialism into Christmas.
0:18:11 > 0:18:15But they also made it a cosy occasion,
0:18:15 > 0:18:18a time to spend time with your family and your friends.
0:18:20 > 0:18:23That image was created in part by Charles Dickens
0:18:23 > 0:18:25and his book A Christmas Carol.
0:18:29 > 0:18:31At the heart of the story is the family meal.
0:18:31 > 0:18:34Everybody gathering around the turkey,
0:18:34 > 0:18:37which must have been very nice a posh house like this one,
0:18:37 > 0:18:41at least for the people above stairs, who didn't have to do the cooking -
0:18:41 > 0:18:46that was the responsibility of the Victorian cook.
0:18:46 > 0:18:50Most middle income families would have had one, usually a woman,
0:18:50 > 0:18:53who worked 12-14 hours a day to prepare the Christmas banquet
0:18:53 > 0:18:55for the people upstairs.
0:18:55 > 0:19:00Your typical middle to upper class Victorian Christmas dinner
0:19:00 > 0:19:04may have consisted of ten dishes, or even 20.
0:19:04 > 0:19:09It kicks off with stewed eels, and cod's head. Mmm.
0:19:09 > 0:19:12The second course is where the meat is.
0:19:12 > 0:19:16Here we've got roast turkey with sausages, and roast ribs of beef.
0:19:16 > 0:19:19The next contains pheasants, still savoury,
0:19:19 > 0:19:22but we've got some sweet food coming in, too.
0:19:22 > 0:19:24Mince pies, I know what they are.
0:19:25 > 0:19:29But here's a mystery. Nesselrode.
0:19:29 > 0:19:33'Nesselrode was an iced cream pudding that was a popular
0:19:33 > 0:19:35'Christmas treat in the 19th century.
0:19:35 > 0:19:39'And the food historian Annie Gray knows first-hand how much
0:19:39 > 0:19:41'hard work it was to make.
0:19:42 > 0:19:46'The main ingredients are sugar, thickened cream,
0:19:46 > 0:19:49'candied fruit and sieved chestnuts,
0:19:49 > 0:19:53'which back then would have been meticulously prepared by hand.'
0:19:53 > 0:19:54Well, I like chestnuts.
0:19:54 > 0:19:57I don't like peeling them for the stuffing, though.
0:19:57 > 0:19:59I did that once and it killed me, my thumb nearly fell off.
0:19:59 > 0:20:02You'd hate being down here, then, when we were preparing this.
0:20:02 > 0:20:04The first task, normally,
0:20:04 > 0:20:07- the scullery maid has got to do... - Is get those tough skins off!
0:20:07 > 0:20:09Yes. Then you've got your nut inside, which is
0:20:09 > 0:20:11covered with quite a thick skin itself.
0:20:11 > 0:20:14Then you have to re-boil them to get the second skin off,
0:20:14 > 0:20:17- and only at that point... - Do we end up with these.
0:20:17 > 0:20:20I've done that, and as you noted with the chestnuts,
0:20:20 > 0:20:22you get the bits up your nails, your hands start bleeding,
0:20:22 > 0:20:25you're peeling and peeling and peeling.
0:20:25 > 0:20:29'The chestnuts alone took several labour-intensive hours and,
0:20:29 > 0:20:31'once mixed up with the cream and the fruit,
0:20:31 > 0:20:35'the Nesselrode was set in an elaborate mould
0:20:35 > 0:20:37'for another eight hours.'
0:20:37 > 0:20:38- That?- Yeah.
0:20:38 > 0:20:41Plate down on the table.
0:20:41 > 0:20:44Oh! Yes! Look at that!
0:20:44 > 0:20:45It worked!
0:20:47 > 0:20:50Why is it called Nesselrode, then?
0:20:50 > 0:20:52It's named after a Russian count.
0:20:52 > 0:20:55A lot of it is about showing off your wealth.
0:20:55 > 0:20:57If you've got a pudding or a cream like this on the table,
0:20:57 > 0:21:00people know, "This is a man who can afford a cook."
0:21:00 > 0:21:02It's the same with lots and lots of Victorian dishes.
0:21:04 > 0:21:06Oh, look at that!
0:21:06 > 0:21:08The flavours in it are very rich.
0:21:08 > 0:21:11They are not dissimilar to the flavours of Christmas pudding.
0:21:13 > 0:21:16- It tastes delicious, though.- Mm.
0:21:16 > 0:21:18It tastes way better than it looks.
0:21:18 > 0:21:22What was Christmas like for Victorian cooks?
0:21:22 > 0:21:23Up at seven in the morning,
0:21:23 > 0:21:27going to bed at 10.30, 11.30, cooking for that entire period.
0:21:27 > 0:21:30A lot of cooks died of respiratory failure from leaning over
0:21:30 > 0:21:32carbon monoxide stoves all the time.
0:21:32 > 0:21:35It sounds really horrible and dangerous.
0:21:35 > 0:21:37It's all right, you get to swan around upstairs
0:21:37 > 0:21:38with a glass of champagne!
0:21:43 > 0:21:45'And, of course, if it wasn't for the Victorians
0:21:45 > 0:21:47'and their lust for invention,
0:21:47 > 0:21:51'we wouldn't have many of the tools we use in our kitchens today.'
0:21:51 > 0:21:53Isn't there a bit of a contradiction, here,
0:21:53 > 0:21:56between the Victorians are very inventive, they're coming up
0:21:56 > 0:22:00with labour-saving devices, and yet they are abusing their kitchen maids?
0:22:00 > 0:22:02There is, towards the end of the period,
0:22:02 > 0:22:04a vogue for inventing mechanical devices.
0:22:04 > 0:22:07They're not always very good. And it devalues the skill of the cook.
0:22:07 > 0:22:10So, for example, if I were to use a mechanical whisk,
0:22:10 > 0:22:14if I, as a cook, can raise a cake just by whisking eggs,
0:22:14 > 0:22:17that's a skill that I've got that I can sell.
0:22:17 > 0:22:18Then, actually, it helps just
0:22:18 > 0:22:20to keep you in that professional sphere.
0:22:22 > 0:22:26So, if the domestic drudgery is getting you down this Christmas,
0:22:26 > 0:22:29spare a thought for the Victorian cook,
0:22:29 > 0:22:33spending all of those hours sieving chestnuts by hand.
0:22:33 > 0:22:36I'd rather order chestnut puree online
0:22:36 > 0:22:38and heat it up in the microwave.
0:22:41 > 0:22:45How things have changed over the years and evolved.
0:22:45 > 0:22:47Thankfully, for the better.
0:22:47 > 0:22:48Take mince pies, for example.
0:22:48 > 0:22:53It's not that long ago that, actually, meat was in a mince pie.
0:22:53 > 0:22:57- Oh!- And these have been made with meat inside.
0:22:57 > 0:23:01'These mince pies are made from a 19th century recipe
0:23:01 > 0:23:03'by Victorian cook Mrs Beeton.
0:23:03 > 0:23:05'They look like the modern mince pies,
0:23:05 > 0:23:09'but, they have steak and beef suet for a filling!'
0:23:09 > 0:23:12And it's crammed jam full of meat.
0:23:12 > 0:23:13Spicy.
0:23:13 > 0:23:16It's a mixture of currants and meat.
0:23:16 > 0:23:21It's not quite as sweet as a normal mince pie, but it's delicious!
0:23:21 > 0:23:23There's not that much sugar in it at all.
0:23:23 > 0:23:25Sugar would have been very, very expensive
0:23:25 > 0:23:28and a real treat, a real luxury.
0:23:28 > 0:23:31- And the spices, as well. This is really nice.- Really delicious.
0:23:31 > 0:23:33It's good, isn't it?
0:23:33 > 0:23:35I think Mrs Beeton might have got it right.
0:23:35 > 0:23:40'The history of mince pies goes back as far as medieval times,
0:23:40 > 0:23:43'as does this yuletide punch wassail.'
0:23:43 > 0:23:44The smell is good,
0:23:44 > 0:23:48but it certainly leaves something to be desired on the aesthetic front.
0:23:48 > 0:23:50I see what you mean.
0:23:50 > 0:23:53Wassail is from the Anglo-Saxon phrase
0:23:53 > 0:23:55"waes hael", which means "good health".
0:23:55 > 0:23:58And, traditionally, it was drunk at New Year,
0:23:58 > 0:24:00when groups of people would go from house to house
0:24:00 > 0:24:02and they'd sing wassailing songs.
0:24:02 > 0:24:05It's made with either cider, ale or mead.
0:24:05 > 0:24:08They spice it, and then they warm it. So, obviously, it's warm.
0:24:08 > 0:24:11They often put bits of toast in it.
0:24:11 > 0:24:12And that just soaks up the liquid,
0:24:12 > 0:24:16- and that's where the phrase to toast...- A toast, then.
0:24:16 > 0:24:18Let's raise a toast.
0:24:18 > 0:24:20I'll let you taste first.
0:24:20 > 0:24:21LAUGHTER
0:24:21 > 0:24:24- The smell is delicious. - It does smell gorgeous.
0:24:24 > 0:24:26But the cloudiness doesn't look too tempting.
0:24:26 > 0:24:28It's a bit off-putting, isn't it?
0:24:28 > 0:24:29They would call it lamb's wool,
0:24:29 > 0:24:33because it looks like wool on the top of the drink.
0:24:33 > 0:24:36Shut your eyes, and it's delicious.
0:24:36 > 0:24:37I really like the flavour of this.
0:24:37 > 0:24:40It's got the sharpness of the apple, the cooking apple,
0:24:40 > 0:24:43a hint of cinnamon and almost like
0:24:43 > 0:24:46a meady kind of ale taste to it.
0:24:46 > 0:24:48Just the right amount of sugar.
0:24:48 > 0:24:50The taste and smell, it smells great, doesn't it?
0:24:50 > 0:24:51Smells really Christmassy.
0:24:53 > 0:24:56'Whilst we may not drink wassail today,
0:24:56 > 0:24:59'warm spiced cider is back in fashion and can be drunk
0:24:59 > 0:25:03'at Christmas markets and in pubs around the country today.'
0:25:05 > 0:25:07Food does evolve over the years.
0:25:07 > 0:25:11Isn't it wonderful that, actually, some of these recipes stay
0:25:11 > 0:25:15almost true to their origins, like the mince pie, and like this drink?
0:25:15 > 0:25:18- Mm!- I'm not keen on the toast on top.
0:25:18 > 0:25:20I think I could do without that.
0:25:20 > 0:25:22Christmas is all about excess
0:25:22 > 0:25:26and indulgence for everyone, experts included.
0:25:27 > 0:25:30I don't know what you wouldn't eat at Christmas.
0:25:30 > 0:25:33I love turkey, I love bread sauce, I love sausages, I love roast potatoes.
0:25:33 > 0:25:36I like to eat and drink at Christmas anything that somebody else
0:25:36 > 0:25:39has made, so I'm not in the kitchen. I like to relax.
0:25:39 > 0:25:42My favourite thing to eat at Christmas is probably really, really good smoked salmon.
0:25:42 > 0:25:46I can't think of anything I hate to eat at any time of the year.
0:25:46 > 0:25:48Everything is good.
0:25:48 > 0:25:50I would love some delicious white truffles.
0:25:50 > 0:25:53Feed me something I've never tried, give me a drink I've never tried before.
0:25:53 > 0:25:55I like to be slightly cut.
0:25:55 > 0:25:58Drinking? Pretty much anything.
0:25:58 > 0:26:00Nobody likes to drink eggnog.
0:26:00 > 0:26:02It's disgusting.
0:26:02 > 0:26:06Dry, grainy, grey turkey.
0:26:06 > 0:26:07Forget about the turkey.
0:26:07 > 0:26:09I say, "Cook the goose."
0:26:10 > 0:26:13'Which is exactly what we're doing.
0:26:13 > 0:26:16'And our Christmas goose needs 20 minutes per kilo in the oven,
0:26:16 > 0:26:20'with the basting every half hour.'
0:26:20 > 0:26:23Whatever we eat Christmas, it should feel like a treat.
0:26:23 > 0:26:27With so much going on, it's great to have a delicious dish
0:26:27 > 0:26:32up your sleeve that can be made in advance and served up at any point.
0:26:32 > 0:26:35'And that's why Michelin starred chef Glynn Purnell is here.
0:26:35 > 0:26:38'He's got a brilliant Christmas twist on a party classic
0:26:38 > 0:26:43'that can be served hot or cold at any time of day.'
0:26:43 > 0:26:44Right, Glynn, what are we cooking?
0:26:44 > 0:26:48Something you could eat on Christmas Eve, or even Boxing Day -
0:26:48 > 0:26:50not too heavy, because, obviously, you've got the main event.
0:26:50 > 0:26:53So, I decided to go for a pork en croute,
0:26:53 > 0:26:56but for those people out there from Birmingham, a posh sausage roll!
0:26:56 > 0:26:58HE LAUGHS
0:26:58 > 0:27:01Glynn's adding heaps of Christmassy flavour
0:27:01 > 0:27:03to his pork en croute -
0:27:03 > 0:27:07served with a winter cabbage salad, it's a perfect meal to share.
0:27:07 > 0:27:10This is no ordinary sausage roll.
0:27:10 > 0:27:14Are sausage rolls normally served at the Glynn household for Christmas?
0:27:14 > 0:27:17We do something similar to this, but with mincemeat, as a mince pie -
0:27:17 > 0:27:20we call it a tear-and-share, we just do one great big long one.
0:27:20 > 0:27:21The kids all get mucked in -
0:27:21 > 0:27:24literally, they do get mucked in, it's all over the sides.
0:27:24 > 0:27:27Obviously, that's why I do it -
0:27:27 > 0:27:29I like them to get their hands dirty, to get stuck in.
0:27:31 > 0:27:34Sweat down one onion, garlic and smoked streaky bacon.
0:27:36 > 0:27:38And we've got ourselves a little bit of Calvados.
0:27:38 > 0:27:41Oh, I love Calvados - the apple brandy.
0:27:41 > 0:27:43Exactly, and for me...
0:27:43 > 0:27:45I mean, smell that - it just says, for me,
0:27:45 > 0:27:48it just says Christmas, the fire's on...you know?
0:27:48 > 0:27:49So a little splash of that.
0:27:52 > 0:27:54And if you can, never Christmas without a bit of fire.
0:27:54 > 0:27:56- Wahey!- There we go.
0:27:56 > 0:27:57Good job I've got no hair.
0:27:57 > 0:27:58MICHEL LAUGHS
0:27:58 > 0:28:01Bring that down - we're just basically burning off the alcohol.
0:28:01 > 0:28:04Yeah, very important to burn it off, otherwise it'll be bitter.
0:28:06 > 0:28:08In a bowl of minced pork and sausage meat,
0:28:08 > 0:28:10add some fresh herbs - four sage leaves
0:28:10 > 0:28:12and a handful of parsley.
0:28:13 > 0:28:15Just going to dust the ginger.
0:28:15 > 0:28:17Add a generous pinch of ground ginger
0:28:17 > 0:28:19and grate in some nutmeg.
0:28:19 > 0:28:22For a bit of sparkle, throw in some toasted pistachio nuts
0:28:22 > 0:28:25and a few handfuls of diced apricots.
0:28:27 > 0:28:30The sweetness of the apricot is just that lovely mix, lovely blend.
0:28:30 > 0:28:33Once the onion mix has cooled, add it to the meat,
0:28:33 > 0:28:35and now the best bit -
0:28:35 > 0:28:36get those hands dirty!
0:28:36 > 0:28:39We'll drop a couple of eggs in there, which you've cracked for me,
0:28:39 > 0:28:41and then some breadcrumbs,
0:28:41 > 0:28:44just so that soaks up the fat of the pork.
0:28:44 > 0:28:47- So the eggs are there to bind it all together.- Definitely.
0:28:47 > 0:28:49When we cut it, it doesn't fall apart.
0:28:49 > 0:28:51What's Christmas Eve like in your house, then?
0:28:51 > 0:28:52With three children? Carnage.
0:28:52 > 0:28:54Also, we've got two cats and Jack Russells,
0:28:54 > 0:28:55so it can be pretty wild.
0:28:55 > 0:28:58- Cats AND Jack Russells? - You should never do that.- No.
0:28:58 > 0:29:01For everyone out there, don't do that.
0:29:01 > 0:29:02The three kids are fine.
0:29:03 > 0:29:05To be honest, I love Christmas Eve,
0:29:05 > 0:29:08cos for me, they're all excited - the kids are all excited.
0:29:08 > 0:29:10I'm more excited - I'm probably the biggest kid in the house.
0:29:13 > 0:29:15Shop-bought puff pastry is a great time saver.
0:29:15 > 0:29:19I've rolled a whole block to 3mm thick.
0:29:19 > 0:29:22Shape your meat in a long, thick sausage
0:29:22 > 0:29:24and place it on one side of the pastry.
0:29:24 > 0:29:26Then brush a strip with egg wash.
0:29:29 > 0:29:31So if you just pick up the meat itself,
0:29:31 > 0:29:34let it fall, and then just...
0:29:34 > 0:29:37It lands on that...strip of egg wash.
0:29:37 > 0:29:39And the egg wash is going to glue it all together.
0:29:39 > 0:29:41That's our adhesive,
0:29:41 > 0:29:43to any builders out there that want to knock one up.
0:29:43 > 0:29:47Then we're just going to do a real basic, simple sort of crimp.
0:29:47 > 0:29:48Just very simple.
0:29:48 > 0:29:52That's a very efficient and pretty crimp.
0:29:52 > 0:29:53That's nice and sealed -
0:29:53 > 0:29:55you'd probably do something outrageous
0:29:55 > 0:29:57- like carve holly on the side of it. - Yeah.
0:29:57 > 0:30:00Fortunately, I'm going to put a couple of lines through it.
0:30:00 > 0:30:02You don't mind having a soggy bottom,
0:30:02 > 0:30:04- because obviously, it's full of the fat.- Yes.
0:30:04 > 0:30:05But the top has to be crispy.
0:30:05 > 0:30:09This is one soggy bottom Mary won't object to.
0:30:09 > 0:30:13Brush the top with egg to give the pastry a nice shine
0:30:13 > 0:30:15and finish with a grind of black pepper.
0:30:15 > 0:30:16You're a fantastic commis.
0:30:16 > 0:30:18Would you like to pop that in the oven for me?
0:30:18 > 0:30:19Yes, Chef.
0:30:20 > 0:30:23The sausage roll cooks for 25 minutes in total -
0:30:23 > 0:30:2610 minutes at 200 degrees and then...
0:30:26 > 0:30:29Drop the heat down to about 160-170,
0:30:29 > 0:30:32give it another 15-20 minutes, depending.
0:30:32 > 0:30:35This pork pastry treat is great served straight from the oven
0:30:35 > 0:30:37with a glass of red wine.
0:30:37 > 0:30:39Whatever you're eating at Christmas,
0:30:39 > 0:30:41choosing the right wine for your main course
0:30:41 > 0:30:43is often the last thing on your mind.
0:30:43 > 0:30:46So here's our easy guide to making the best matches.
0:30:49 > 0:30:51The most special meals of the year
0:30:51 > 0:30:54deserve amazing wines to go with them,
0:30:54 > 0:30:58so here's which wines go best with your Christmas joint.
0:31:02 > 0:31:04If you're opting for turkey,
0:31:04 > 0:31:06bear in mind that it's low in fat and mild-flavoured,
0:31:06 > 0:31:10so you'll need a medium-bodied wine that's low in tannins.
0:31:10 > 0:31:12For something different, try a spicy red,
0:31:12 > 0:31:14like a southern Rhone Grenache.
0:31:14 > 0:31:17It'll hit the spot and go with the cranberry sauce, too.
0:31:17 > 0:31:20Or, if you fancy a more classic French match,
0:31:20 > 0:31:22then try a good quality Beaujolais.
0:31:22 > 0:31:25If you prefer white, a rich, full-bodied Chardonnay
0:31:25 > 0:31:28or a French Viognier will go brilliantly.
0:31:28 > 0:31:31And you can find a great-value Viognier from the Languedoc
0:31:31 > 0:31:33for under £10.
0:31:36 > 0:31:40Classic reds like claret are great with a rib of beef,
0:31:40 > 0:31:42which has enough fat to mellow the tannins.
0:31:42 > 0:31:45Or you could go for a Cabernet-Merlot blend
0:31:45 > 0:31:46from elsewhere.
0:31:46 > 0:31:48Try the Margaret River region in Australia.
0:31:48 > 0:31:51It's worth spending a bit extra on these wines.
0:31:51 > 0:31:55You can find good quality Bordeaux starting at £8-£10.
0:31:57 > 0:32:01Boxing Day ham with a lovely, treacly glaze - my favourite!
0:32:01 > 0:32:04You could go for a full-bodied beer with a hint of sweetness,
0:32:04 > 0:32:05like a porter.
0:32:05 > 0:32:07For a red option,
0:32:07 > 0:32:11look for one with sweet red fruits to echo the sweet red glaze.
0:32:11 > 0:32:14Try an Aussie Shiraz or a Chilean Merlot.
0:32:14 > 0:32:18Both countries offer affordable options between £6-£15.
0:32:20 > 0:32:22My top tip - have a full-bodied white
0:32:22 > 0:32:24and a medium-bodied red on the table.
0:32:24 > 0:32:27And splash out a bit on a good sweet wine to go with dessert.
0:32:27 > 0:32:30That's sure to keep everyone in the Christmas spirit.
0:32:33 > 0:32:36Glynn's versatile sausage roll is cooked and the pastry has risen.
0:32:36 > 0:32:40The perfect side dish is a tangy winter salad.
0:32:40 > 0:32:42Got some pears with a little bit of butter.
0:32:42 > 0:32:45Here, we've got some cabbage which we've blanched whole on the leaf.
0:32:45 > 0:32:47We've taken the stalk out and shredded it,
0:32:47 > 0:32:48so we'll drop that in.
0:32:48 > 0:32:50Would you like to get the sausage roll out?
0:32:50 > 0:32:51Sausage roll, yeah.
0:32:56 > 0:33:01That looks great. Shall I cut it up into equal portions, or...?
0:33:01 > 0:33:04You can give me a bigger one, being as I've done all the work!
0:33:06 > 0:33:08Once the pear and cabbage have sweated down,
0:33:08 > 0:33:11add half a pomegranate and some of its juice.
0:33:13 > 0:33:15A squeeze of lime adds a sour edge
0:33:15 > 0:33:18that will complement the richness of this sausage roll.
0:33:18 > 0:33:21Slices of pears bring a touch of sweetness
0:33:21 > 0:33:25and a dollop of chutney completes this perfectly balanced dish.
0:33:25 > 0:33:28- Right - look at that. - It looks amazing.
0:33:28 > 0:33:31It looks most exciting - pistachio nuts in it.
0:33:31 > 0:33:34And it's really filled, that pastry there are no gaps.
0:33:34 > 0:33:37It's all about the sausage.
0:33:37 > 0:33:38Mm! Mmm...
0:33:39 > 0:33:42- It is my sort of food. - Yes, I like that.
0:33:42 > 0:33:45Just a little hint of ginger, the sweetness from the apricot,
0:33:45 > 0:33:47that lovely crunch from the pistachios.
0:33:47 > 0:33:49There's so much interest in there.
0:33:49 > 0:33:52It's a sausage roll-er coaster!
0:33:52 > 0:33:55- Oh!- Ha-ha, nice! You've been waiting to get that in, haven't you?
0:33:55 > 0:33:56I found it in a cracker.
0:33:58 > 0:34:01I mean, you could possibly go white with this dish,
0:34:01 > 0:34:03but it's quite hearty, it's quite rich,
0:34:03 > 0:34:05and I just want a red.
0:34:05 > 0:34:08Kate's chosen three light red wines to complement the sausage roll
0:34:08 > 0:34:10without overpowering it.
0:34:11 > 0:34:14They're all French, you'll be delighted to hear.
0:34:14 > 0:34:15Big smile there.
0:34:15 > 0:34:17One tick.
0:34:18 > 0:34:21- The first one is a Beaujolais. - Lovely.
0:34:21 > 0:34:23Now, Beaujolais has that sort of image
0:34:23 > 0:34:27of confected cherry fruit wine, whereas this is a bit more serious.
0:34:27 > 0:34:29Chateau Grange Cochard Morgon,
0:34:29 > 0:34:31and this is one of the Beaujolais crus -
0:34:31 > 0:34:34the Beaujolais crus are the highest quality level in Beaujolais.
0:34:34 > 0:34:36Other Beaujolais crus are things like Fleuries,
0:34:36 > 0:34:38they're a more of a pretty wine,
0:34:38 > 0:34:40whereas Morgon, it's serious, it's got some punch,
0:34:40 > 0:34:43it's sort of...dark fruits on the nose.
0:34:43 > 0:34:45- It's got a bit of spice. - A little bit,
0:34:45 > 0:34:46a little bit of white pepper.
0:34:46 > 0:34:48- It's more akin to pinot noir, really.- Yeah.
0:34:48 > 0:34:50- Gamay grape? - Yeah, it's the Gamay grape.
0:34:50 > 0:34:53Traditionally in France, you would pair up the Beaujolais
0:34:53 > 0:34:58with charcuterie or salted meats, so I think that...works well.
0:34:58 > 0:34:59Works well for me.
0:34:59 > 0:35:03This one retails around the £12-£15 mark.
0:35:03 > 0:35:06- It goes beautifully with this. - Good, OK.
0:35:06 > 0:35:08Wine number two...
0:35:08 > 0:35:10Rhone is my passion.
0:35:10 > 0:35:13I love Rhone, and it's split very clearly
0:35:13 > 0:35:16between northern Rhone and southern Rhone,
0:35:16 > 0:35:17so this is northern Rhone.
0:35:17 > 0:35:19This is Cave de Tain Crozes Hermitage,
0:35:19 > 0:35:21and it's all about Syrah, here - so that's the grape.
0:35:21 > 0:35:25Shiraz, Syrah, it's the same grape, just different names.
0:35:25 > 0:35:29And again, you get a lovely freshness, but again...
0:35:29 > 0:35:30- A spicy fruit.- Yeah.
0:35:30 > 0:35:33It's not too heavy, I don't want anything too heavy for this.
0:35:33 > 0:35:36- I like that.- This one's around £10.
0:35:36 > 0:35:39OK? And then the last one, which is a southern Rhone -
0:35:39 > 0:35:40there's lots of red grape varieties,
0:35:40 > 0:35:43so you find a lot more blends in the south.
0:35:43 > 0:35:45Grenache is one of the key grapes, Syrah, Morvedre -
0:35:45 > 0:35:49this is a blend of all three, this is La Vieille Ferme,
0:35:49 > 0:35:50which means "old farm".
0:35:50 > 0:35:53Have a taste of this - this is really juicy.
0:35:53 > 0:35:57It's grown on the slopes of Mount Ventoux, hence its name.
0:35:57 > 0:36:01You get a really...not simple wine, you just get that fruit forward,
0:36:01 > 0:36:04that really juicy character, lots of red fruits.
0:36:04 > 0:36:06Quite light as well, isn't it? Very light.
0:36:06 > 0:36:08It is light, it's refreshing,
0:36:08 > 0:36:11it's filling the mouth with lots of different flavours.
0:36:11 > 0:36:13I could blast that down, to be honest,
0:36:13 > 0:36:14without the sausage roll.
0:36:14 > 0:36:18That one's around the £7 mark, so that's a little bit cheaper.
0:36:18 > 0:36:20It's good value. Really good value.
0:36:20 > 0:36:22Nice, easy drinking wine.
0:36:22 > 0:36:25I think my family would do quite a lot of drinking this!
0:36:25 > 0:36:27LAUGHTER
0:36:27 > 0:36:31And I think this was really good for that £7.
0:36:32 > 0:36:34For more information on these wines
0:36:34 > 0:36:38and all the recipes on today's show, visit our website.
0:36:39 > 0:36:43Present-day Christmas can be such a whirlwind of busyness.
0:36:43 > 0:36:44It's easy to forget
0:36:44 > 0:36:46that presentation and finishing touches
0:36:46 > 0:36:48can really add some sparkle to your day.
0:36:51 > 0:36:55Writer and performer Arabella Weir is going to a national institution
0:36:55 > 0:36:59where Christmas celebrations are taken to another level.
0:37:02 > 0:37:05I absolutely love Christmas
0:37:05 > 0:37:08and this year, I want to make it a perfect occasion
0:37:08 > 0:37:09for my family and friends.
0:37:09 > 0:37:13Masses of delicious food, fantastic drink
0:37:13 > 0:37:16and decorations that look like I've spent a million quid,
0:37:16 > 0:37:19so I've come here to see how to put on the Ritz.
0:37:21 > 0:37:24The Ritz Hotel has symbolised extravagant style
0:37:24 > 0:37:26and luxury for over 100 years,
0:37:26 > 0:37:29and at Christmas, it's no different.
0:37:29 > 0:37:33Formal and traditional, no expense is spared when hosting their guests.
0:37:33 > 0:37:37And, boy, do they go to town with their seasonal celebrations!
0:37:37 > 0:37:41In the private dining room, manager Simon Girling knows
0:37:41 > 0:37:44just how to make the mood around the dinner table sparkle.
0:37:44 > 0:37:48For me, there are two or three key areas to creating
0:37:48 > 0:37:51that real magical experience in the hotel.
0:37:51 > 0:37:53The decorations are absolutely key,
0:37:53 > 0:37:56and you only have to look around to see the splendour.
0:37:56 > 0:37:59Then, of course, we have something very personal to me, the service.
0:37:59 > 0:38:02And are staff allowed to be a little bit more jolly with customers?
0:38:02 > 0:38:05Yes, I mean it's obviously a festive period.
0:38:05 > 0:38:08As long as the service is still slick, it's still tight,
0:38:08 > 0:38:11and the attention to detail is still there, I'm very happy with that.
0:38:11 > 0:38:14- And they don't sit on anyone's lap? - Absolutely not.
0:38:14 > 0:38:16'Gold and crystal is all very well,
0:38:16 > 0:38:19'but you can still create a sense of seasonal theatre
0:38:19 > 0:38:21'without being a millionaire.'
0:38:21 > 0:38:26Well, this table is absolutely stunning, just brilliant.
0:38:26 > 0:38:30How could I do this at home, bearing in mind I don't have a candelabra!
0:38:30 > 0:38:33Well, you don't need to have a candelabra.
0:38:33 > 0:38:36This fruit works very well and of course it doesn't have to be
0:38:36 > 0:38:39in crystal, as long as you've got a raised bowl,
0:38:39 > 0:38:42a nice selection with tangerines and nuts and cranberries,
0:38:42 > 0:38:45and, for me, every Christmas lunch table should have tea lights,
0:38:45 > 0:38:49especially as most Christmas lunches run through into the evening.
0:38:49 > 0:38:51That's really lovely.
0:38:53 > 0:38:55Then there's the meal itself.
0:38:55 > 0:38:59Christmas Day lunch at the Ritz is a six-course gastronomic feast,
0:38:59 > 0:39:04cooked lovingly by a team headed by executive chef John Williams.
0:39:05 > 0:39:11At up to £305 a head, the menu is as opulent as the decor.
0:39:12 > 0:39:15There are dishes like turbot with morels and baby leeks,
0:39:15 > 0:39:17bergamot sorbet, and, of course,
0:39:17 > 0:39:19turkey with chestnut stuffing,
0:39:19 > 0:39:22topped off with flaming Christmas pud.
0:39:23 > 0:39:26How important is the look of the food?
0:39:26 > 0:39:28Well, after taste, it's the most important,
0:39:28 > 0:39:30because it stimulates the palate,
0:39:30 > 0:39:33and that will actually get your gastric juices going straightaway.
0:39:33 > 0:39:36So, for me, it is very, very important.
0:39:36 > 0:39:39OK, how does a non-professional like me
0:39:39 > 0:39:43make my Christmas lunch look as close to yours as possible?
0:39:43 > 0:39:49My motto is cooking is a lot of simple tasks done well.
0:39:49 > 0:39:53If you keep that in mind, it suddenly becomes that little bit easier.
0:39:53 > 0:39:55That's when you get the freshness...
0:39:55 > 0:39:57Not doing what my granny in Scotland did which is to cook
0:39:57 > 0:40:00all the vegetables the night before and then leave the lids on
0:40:00 > 0:40:02- so they were all ready for the next day.- Exactly.
0:40:02 > 0:40:05- That's the perfect thing not to do. - That's labour-saving!
0:40:06 > 0:40:08'There's a trick to giving your Christmas dinner
0:40:08 > 0:40:12'some five-star glamour, as John's keen to show me.
0:40:12 > 0:40:16'For his lobster starter, he carefully places ingredients
0:40:16 > 0:40:19'to create contrast. Colours are key,
0:40:19 > 0:40:23'like putting bright red beetroot next to fresh green cucumber.'
0:40:23 > 0:40:26You're doing a specific pattern.
0:40:26 > 0:40:29Do you have a Polaroid of how to replicate this?
0:40:29 > 0:40:32Yes, we do for the young chefs that are training,
0:40:32 > 0:40:35but obviously, myself, I just play with the things.
0:40:36 > 0:40:40'He also places ingredients with different height, shape and textures
0:40:40 > 0:40:44'next to each other to make it interesting to look at and eat.'
0:40:45 > 0:40:48Then we have our lobster claw centre stage.
0:40:48 > 0:40:51- So it looks like a shark is swimming on your plate.- Yes.
0:40:51 > 0:40:55'Perhaps most important of all, the plate isn't overcrowded,
0:40:55 > 0:40:59'and white space between the different elements shows through.'
0:40:59 > 0:41:01Naturally this is a little bit red, has a hint of green.
0:41:01 > 0:41:03Where would you think you'd place it?
0:41:03 > 0:41:06Um, I'm going to say on that yellow...
0:41:06 > 0:41:07That's perfect.
0:41:07 > 0:41:09I'm getting the hang of this.
0:41:10 > 0:41:12OK, and that is a bit of ivy?
0:41:12 > 0:41:14- Nasturtium. - Oh, OK.
0:41:14 > 0:41:16I'm going to put that one...just like that?
0:41:16 > 0:41:18Yes, wonderful.
0:41:18 > 0:41:19See what I done there?
0:41:19 > 0:41:21You have done absolutely...
0:41:21 > 0:41:23- Can I eat it now? - You certainly can.
0:41:23 > 0:41:25- Really? - Yes.
0:41:25 > 0:41:27You might not have the budget of The Ritz,
0:41:27 > 0:41:31or its fancy decorations, but with imagination and attention to detail,
0:41:31 > 0:41:35there is nothing to stop you giving your Christmas just as much class.
0:41:38 > 0:41:41Mary, you've got chocolate in front of you there.
0:41:41 > 0:41:43And everybody likes chocolate at Christmas time.
0:41:43 > 0:41:44I love chocolate.
0:41:44 > 0:41:47You see, I don't always associate Christmas with chocolate.
0:41:47 > 0:41:49For me, Christmas is Christmas pudding.
0:41:49 > 0:41:51So what are you making?
0:41:51 > 0:41:53This is a chocolate velvet torte.
0:41:53 > 0:41:55It's something to have at any time over Christmas.
0:41:55 > 0:41:59You make it for Christmas, put in the freezer, and it's there.
0:41:59 > 0:42:01And that nice feeling you're organised.
0:42:01 > 0:42:05Mary's rich chocolate torte is incredibly simple
0:42:05 > 0:42:06and doesn't even need baking.
0:42:06 > 0:42:09It's versatile and keeps in the freezer.
0:42:09 > 0:42:12Great to have on hand at a busy time of year.
0:42:12 > 0:42:15I'm starting off by having a sugar syrup,
0:42:15 > 0:42:19and I've got here eight table spoonfuls of water and 100g of sugar.
0:42:19 > 0:42:21And I'm just going to boil it for a few moments.
0:42:21 > 0:42:25I've got plain chocolate. I'm going to put that into the processor.
0:42:25 > 0:42:27So in goes the chocolate,
0:42:27 > 0:42:29and I have remembered to put the blade in the bottom.
0:42:29 > 0:42:31And chop it until it's a powder.
0:42:41 > 0:42:44Then I'm going to pour this syrup through the hole here.
0:42:44 > 0:42:46I'm going to turn it on.
0:42:46 > 0:42:48Remembering to pop that in the top so it doesn't come out.
0:42:48 > 0:42:51- Yes. - And turn it on.
0:42:53 > 0:42:56This is now the most creamy sort of mixture.
0:42:56 > 0:42:59- It's silk. - That's like silk.
0:42:59 > 0:43:04But it's hot, and at this stage, I'm going to add the egg yolks.
0:43:04 > 0:43:07Two tablespoons of your favourite Christmas spirit
0:43:07 > 0:43:10will give this torte a wonderful festive zing.
0:43:12 > 0:43:14And that's nearly done.
0:43:14 > 0:43:16Are you a fan of Christmas pudding?
0:43:16 > 0:43:18I like Christmas pudding a lot.
0:43:18 > 0:43:22I always serve it with brandied cream rather than brandied butter.
0:43:22 > 0:43:25- I like custard. - Oh, do you?
0:43:25 > 0:43:27One thing I do, I don't know about in your house,
0:43:27 > 0:43:30we don't eat all the Christmas pudding on Christmas day.
0:43:30 > 0:43:33So what I do is line a bowl...
0:43:33 > 0:43:38smaller than the original pudding basin with clingfilm.
0:43:38 > 0:43:42And then I push the Christmas pudding into that, back into it,
0:43:42 > 0:43:46and it reshapes into a Christmas pudding,
0:43:46 > 0:43:48and you can have it maybe the next weekend.
0:43:48 > 0:43:50And you turn it out, and it looks just like...
0:43:50 > 0:43:52- And nobody knows. - Nobody knows.
0:43:55 > 0:43:57Fold the melted chocolate mix into double cream
0:43:57 > 0:43:58that's been well whisked.
0:44:00 > 0:44:02It's quite easy to know how well it's mixed in,
0:44:02 > 0:44:04because you won't get any streaks in it.
0:44:04 > 0:44:06That's it, isn't it? That's when to stop.
0:44:07 > 0:44:12Grease and line a 20cm loose- bottomed cake tin with clingfilm.
0:44:12 > 0:44:15Or you can use a shallow dish that's safe to freeze.
0:44:15 > 0:44:18And then it's just a matter of levelling it off.
0:44:18 > 0:44:20The great thing about this torte is that
0:44:20 > 0:44:23it doesn't take up valuable space in the fridge.
0:44:23 > 0:44:26Just leave it to set in the freezer for at least four hours
0:44:26 > 0:44:30while you concentrate on the star of the show.
0:44:30 > 0:44:31The goose is cooked.
0:44:31 > 0:44:33It has had its allotted time.
0:44:33 > 0:44:37- Look at that. - What a shine on it!
0:44:37 > 0:44:38Lovely. Oh, look at all that fat!
0:44:38 > 0:44:43All that lovely fat we're going to use for our roast potatoes.
0:44:43 > 0:44:46- It's clear as clear, isn't it? - Look at that, isn't that beautiful?
0:44:46 > 0:44:48And I suppose you can drain all that off
0:44:48 > 0:44:50- and keep it in a jar in the fridge... - Absolutely.
0:44:50 > 0:44:54..for every time you have roast potatoes.
0:44:54 > 0:44:58Heat the goose fat in a roasting pan until it's smoking hot.
0:44:58 > 0:45:00I think that's the secret to a good roast potato, isn't it?
0:45:00 > 0:45:01High heat.
0:45:01 > 0:45:03Have you pre-boiled your potatoes?
0:45:03 > 0:45:07Pre-boiled and just slightly underdone,
0:45:07 > 0:45:09then in the colander, let the steam escape,
0:45:09 > 0:45:11and give them a good shake.
0:45:11 > 0:45:15'Add the potatoes, and my tip to get the crunch we crave
0:45:15 > 0:45:17'is don't shake the pan!'
0:45:17 > 0:45:19Just leave them in there for a minute or so,
0:45:19 > 0:45:24- so as they start to colour.- And also they'll get a skin on the bottom
0:45:24 > 0:45:25- and then you free them.- Exactly.
0:45:25 > 0:45:27While the potatoes are colouring,
0:45:27 > 0:45:30cover the goose in foil so it can rest.
0:45:30 > 0:45:34And it's amazing how long a bird stays hot.
0:45:34 > 0:45:38And this will keep very hot because of the stuffing inside.
0:45:38 > 0:45:41Then blast the potatoes on a high heat
0:45:41 > 0:45:43so they get wonderful crunchy edges
0:45:43 > 0:45:45roasting in the goose fat.
0:45:46 > 0:45:49For me, Christmas is all about the food and drink.
0:45:49 > 0:45:52But what's on everyone else's wish list?
0:45:52 > 0:45:53For Christmas this year,
0:45:53 > 0:45:57I would like someone else to organise the whole thing.
0:45:57 > 0:46:00Give me a nice panettone and alleluia!
0:46:00 > 0:46:03What would I like for my Christmas present this year?
0:46:03 > 0:46:04A long summer holiday.
0:46:04 > 0:46:07Contributions to my favourite charities.
0:46:07 > 0:46:10I always ask for the same thing every year, an Aston Martin DB5.
0:46:11 > 0:46:13I might as well give my wife the wish list.
0:46:13 > 0:46:15I don't even like cars, I just love Aston Martins.
0:46:15 > 0:46:17A nice small, sailing boat.
0:46:17 > 0:46:19Kind Hearts And Coronets. After lunch,
0:46:19 > 0:46:22you should all sit on the sofa and watch a black-and-white film.
0:46:22 > 0:46:25So if you win the lottery, darling, you know what I'd like.
0:46:25 > 0:46:29This year, all I want for Christmas is to get home to New Zealand
0:46:29 > 0:46:31with my friends and family.
0:46:31 > 0:46:33The absolute only thing I want for Christmas
0:46:33 > 0:46:37is kisses and cuddles from my wife and my two little girls.
0:46:37 > 0:46:39Can you make that come true?
0:46:43 > 0:46:46Let's hope our experts have been well-behaved
0:46:46 > 0:46:48and get what's on the wish list.
0:46:48 > 0:46:51There are some fantastically weird and wonderful
0:46:51 > 0:46:55food and drink gifts out there for the gourmet who has everything.
0:46:55 > 0:47:00- Any guesses, Glynn, any idea? - A sleeping bag for my Jack Russell.
0:47:00 > 0:47:04It could do, it could work. You're not far off.
0:47:04 > 0:47:06This is called an insulator bag.
0:47:06 > 0:47:11So this is like an eco-friendly slow-cooker.
0:47:11 > 0:47:16So you start cooking your food on the hob, get it really hot,
0:47:16 > 0:47:21nice and boiling, then open this up, in it goes, top on, lid on.
0:47:22 > 0:47:26Tie it up nice and tightly, and it will keep cooking for six hours.
0:47:26 > 0:47:31- What's this one anyway? This looks like a breath freshener or something.- Oh, no, no.
0:47:31 > 0:47:32I suppose it could double up as that.
0:47:32 > 0:47:35I've actually got one of these at home.
0:47:35 > 0:47:38It's something to do with getting juice out of citrus fruit.
0:47:38 > 0:47:40Yes, indeed.
0:47:41 > 0:47:45- In it goes.- There we are.
0:47:45 > 0:47:47- And then you've got your... - That's cunning.
0:47:47 > 0:47:50- That is cool, that is. - That is good, actually.
0:47:50 > 0:47:52So you just spray your lemon.
0:47:52 > 0:47:55- This one I think is a bit sort of... - That looks scary!
0:47:55 > 0:47:59We use one in my kitchen, and I supposed you use one in yours.
0:47:59 > 0:48:03Do you use it with the white radish, doesn't do a spiral?
0:48:04 > 0:48:08- A whirly wheel, and you get lovely spaghetti.- Oh, it's spaghetti.
0:48:08 > 0:48:12- I thought it was slices. - No.- You can do slices as well.
0:48:12 > 0:48:16- I'd like that for salad, wouldn't you?- Any ideas about this red thing?
0:48:16 > 0:48:20- It's odd.- I really haven't got a clue.
0:48:20 > 0:48:24There's an egg sitting over there, is it anything to do with the egg?
0:48:24 > 0:48:25I think that gives it away, really.
0:48:25 > 0:48:29- Does it take the white out of the egg?- Or to pick up the yolk?
0:48:29 > 0:48:31- No, the yolk would break.- Would it?
0:48:31 > 0:48:35ALL TALK AT ONCE
0:48:35 > 0:48:39I'm not taking the responsibility. The senior chef should take it on.
0:48:39 > 0:48:43You squeeze and you get the vacuum and...
0:48:43 > 0:48:46- you let go...- Oh!
0:48:46 > 0:48:49LAUGHTER
0:48:49 > 0:48:51I don't like being defeated - I'll have another go.
0:48:51 > 0:48:55Actually, we're not going to have another go. YOU are going to have a go.
0:48:55 > 0:48:59- The pressure is on, but let's give it a chance.- Have a go.
0:49:01 > 0:49:06- The tension is mounting. - Nice technique.- Oh, Chef!
0:49:10 > 0:49:13The cat that got the cream.
0:49:13 > 0:49:16Gift giving is always a highlight.
0:49:16 > 0:49:18But for me, it's Christmas dinner
0:49:18 > 0:49:21that's the magical moment of the day.
0:49:21 > 0:49:24We are roasting goose, and many of you will be roasting turkey.
0:49:24 > 0:49:27But what's the roast of Christmas future?
0:49:27 > 0:49:29Stefan Gates has been gazing into his crystal ball
0:49:29 > 0:49:32and suspects that there are some surprises in store.
0:49:38 > 0:49:42For many of us, Christmas Day is the most traditional time of the year.
0:49:42 > 0:49:47The hats, the crackers, the turkey so dry it squeaks on your teeth.
0:49:47 > 0:49:50If that's your bag, absolutely fine, have a blast.
0:49:50 > 0:49:52But for me, food has to be an adventure,
0:49:52 > 0:49:56and I reckon that the traditional turkey dinner is
0:49:56 > 0:49:59ripe for reinvention to take it into the future.
0:49:59 > 0:50:03Chef Ross Clarke has worked for Heston Blumenthal
0:50:03 > 0:50:08and shares his obsession for recipe reinvention and future food.
0:50:08 > 0:50:11What do you think will be the Christmas dinner of the future?
0:50:11 > 0:50:14I think we'll still have turkey as it's so traditional.
0:50:14 > 0:50:16- So we'll stick with the basic ingredient.- Yes.
0:50:16 > 0:50:19Millions of people sigh, "He's not going to take the turkey away."
0:50:19 > 0:50:23It's sustainable, it's cheap, it's still a great cut of meat.
0:50:23 > 0:50:26But to take the turkey dinner into the future,
0:50:26 > 0:50:30Ross uses a combination of amazing high-tech kit
0:50:30 > 0:50:35and traditional processes to create turkey two ways.
0:50:35 > 0:50:38So what are you going to do to it to make it more interesting?
0:50:38 > 0:50:41We're going to take modern techniques that we use
0:50:41 > 0:50:45in fine-dining kitchens, things like brining and then the way we cook it.
0:50:45 > 0:50:48We're not going to put it in an oven and just nail it.
0:50:48 > 0:50:52To get the best out of the turkey, Ross treats the dark meat
0:50:52 > 0:50:54and white meat differently.
0:50:54 > 0:50:56He's confited the breast in butter, to stop it drying out,
0:50:56 > 0:51:01and it's cooked for seven hours in a precisely controlled water bath.
0:51:01 > 0:51:04You see there, all the juices that have come out still sitting
0:51:04 > 0:51:07around the breast itself, so it's cooking in those juices.
0:51:07 > 0:51:10It looks slightly obscene, but that's good news, isn't it?
0:51:10 > 0:51:11It's all flavour.
0:51:11 > 0:51:16But his brined the dark meat in saltwater with coffee and caraway.
0:51:16 > 0:51:19Gosh, that's like the primordial soup in there.
0:51:19 > 0:51:21Brining hydrates the meat before cooking,
0:51:21 > 0:51:24helping it stay as most as possible.
0:51:24 > 0:51:27Once the turkey is steeped for three hours,
0:51:27 > 0:51:30it goes into a bag to be vacuum-sealed.
0:51:30 > 0:51:34This is the first part of the sous-vide cooking method.
0:51:34 > 0:51:36What it's doing now is sucking all the air out.
0:51:36 > 0:51:38Sous vide means under pressure,
0:51:38 > 0:51:41so we're really squeezing it tight so the moisture can't go anywhere.
0:51:41 > 0:51:45This process will make dried-out turkey a thing of the past.
0:51:45 > 0:51:49You see there, the turkey is... No air inside there at all.
0:51:49 > 0:51:52The something quite beautiful about that, isn't there?
0:51:52 > 0:51:54The sous-vide method involves
0:51:54 > 0:51:57a slow and low temperature cook in a water bath.
0:51:57 > 0:52:00More than just boil-in-the-bag, this technique promises tender,
0:52:00 > 0:52:02juicy meat every time.
0:52:02 > 0:52:06- It's not getting really hot, but... - It's ticking away in its own juices.
0:52:08 > 0:52:10The coffee and caraway flavours
0:52:10 > 0:52:13are reintroduced to the leg in a melted butter.
0:52:13 > 0:52:19And Ross uses a home smoke gun to fire in the aroma of apple chips.
0:52:19 > 0:52:21It's a unique piece of kit
0:52:21 > 0:52:24that can smoke anything from prawns to potatoes.
0:52:24 > 0:52:26High-tech clingfilm still required.
0:52:28 > 0:52:30This kit started life in high-end kitchens.
0:52:30 > 0:52:32But like most technology,
0:52:32 > 0:52:35it's finding its way to the domestic market.
0:52:35 > 0:52:39You never know, it could be as popular as the microwave
0:52:39 > 0:52:41in years to come.
0:52:41 > 0:52:42Ross has one final trick -
0:52:42 > 0:52:46blowtorching the breast to get the crispy skin everyone loves.
0:52:48 > 0:52:50Smoked turkey leg.
0:52:52 > 0:52:55That is quite mind-blowing.
0:52:55 > 0:52:58Very complex, a whole range of different flavours there.
0:52:58 > 0:53:02- But the moistness of this fellow is absolutely extraordinary.- Brilliant.
0:53:02 > 0:53:06The breast is the thing that, if this works, then I am a buyer.
0:53:08 > 0:53:12- I can't hear any squeaking. - It's almost transcendental.
0:53:12 > 0:53:15It's a food that you know and love as being something
0:53:15 > 0:53:18that is so important to have on Christmas Day.
0:53:18 > 0:53:22But this time, it's genuinely fantastic. Thank you very much.
0:53:24 > 0:53:27So now my futuristic turkey just needs
0:53:27 > 0:53:31a suitably cutting-edge cocktail to bring this feast bang up-to-date.
0:53:33 > 0:53:34Wow!
0:53:35 > 0:53:38Thomas Aske is at the forefront of the cocktail scene
0:53:38 > 0:53:43and he's reinvented a 19th-century drink, the Sazerac,
0:53:43 > 0:53:45for Christmas in the 21st century.
0:53:45 > 0:53:50He blends mince pie, cognac and cream, and distils them
0:53:50 > 0:53:55with a rotary evaporator to get a clear, mince pie-infused cognac.
0:54:01 > 0:54:04He adds sweet sherry and Peychaud's bitters
0:54:04 > 0:54:07and serves it with atomised absinthe
0:54:07 > 0:54:10and a tobacco fog to ignite the senses.
0:54:10 > 0:54:12Wow!
0:54:12 > 0:54:16It's absolutely amazing, because all these tastes and flavours
0:54:16 > 0:54:20inside here are very familiar, they are very traditional,
0:54:20 > 0:54:23and yet it's a drink that is wildly adventurous.
0:54:23 > 0:54:28And if this is the future of Christmas dinner, bring it on.
0:54:33 > 0:54:36Our festive feast is nearly ready.
0:54:36 > 0:54:39Mary's frozen torte has been decorated with grated chocolate,
0:54:39 > 0:54:42strawberries and dusted with icing sugar.
0:54:42 > 0:54:44Once it's thawed for 20 minutes,
0:54:44 > 0:54:48this cake will be the ultimate finale to a fabulous feast.
0:54:50 > 0:54:54Look at that. That gravy smells all right. Bit of Madeira in there.
0:54:54 > 0:54:57Beautiful splash of Madeira, all the juices going in there.
0:54:57 > 0:55:03- In it goes.- Let's do it. - Look at that.- Oh, wow!
0:55:03 > 0:55:06- Fantastic.- That's amazing. - It smells wonderful, doesn't it?
0:55:06 > 0:55:10- Smells absolutely amazing. - The aroma is just unbelievable.
0:55:11 > 0:55:14Heavenly roast goose cooked to perfection.
0:55:14 > 0:55:17The crispy skin surrounds succulent, juicy meat
0:55:17 > 0:55:19that will fall off the bone.
0:55:19 > 0:55:23And no Christmas dinner is complete without all the trimmings.
0:55:23 > 0:55:27Crunchy roast potatoes and roasted veg with pear.
0:55:27 > 0:55:32Brussels sprouts with crumbled chestnuts and redcurrants.
0:55:32 > 0:55:34And, of course, pigs in blankets.
0:55:35 > 0:55:39- Whoa, here we go.- Look at that. Doesn't that look beautiful?
0:55:39 > 0:55:42You've got the stuffing there and that lovely meat.
0:55:42 > 0:55:45It's important to get some nice crispy skin on every slice,
0:55:45 > 0:55:47because that is just lovely.
0:55:47 > 0:55:50- It's taken on a lovely colour. - Look at that.
0:55:50 > 0:55:52All the juices have soaked into the rice.
0:55:52 > 0:55:55It's gone much darker, it looks wonderful.
0:55:55 > 0:55:57That's seriously tasty.
0:56:00 > 0:56:05Our perfect Christmas meal is a modern take on the traditional.
0:56:05 > 0:56:09With our tips, this first-class Christmas dinner can break the mould
0:56:09 > 0:56:11without breaking your Christmas spirit.
0:56:11 > 0:56:13This is a proper Christmas dinner.
0:56:13 > 0:56:18You know when you see no white, but just the rim, this is what this is all about.
0:56:18 > 0:56:20The only thing we are missing is a drink that can match
0:56:20 > 0:56:24the complexity of this mouthwatering meal.
0:56:24 > 0:56:27- Are you going to do the honours? - No, I've done the cooking,
0:56:27 > 0:56:29- you do the wine.- OK, fair enough.
0:56:29 > 0:56:33- Wait a minute, who did the pigs in blankets?- Oh, all right.
0:56:33 > 0:56:36Thank you, Mary, for recognising my skill.
0:56:36 > 0:56:41So we have a white wine as you can see. Donnhoff Riesling Kabinett.
0:56:41 > 0:56:46So nice full-flavoured German Riesling.
0:56:46 > 0:56:49This meat is rich, it's gamey,
0:56:49 > 0:56:51it's quite fatty, so I've chosen something
0:56:51 > 0:56:55with great acidity, refreshing, cut through that richness.
0:56:55 > 0:56:58It's got a bit of body, it's lovely and refreshing.
0:56:58 > 0:57:01- It's going down awfully well, I can tell you.- That skin.
0:57:01 > 0:57:03I'm going to get some skin on, yes.
0:57:03 > 0:57:06You've kept it beautifully moist.
0:57:06 > 0:57:09I can't say anything, it's probably a relief for you guys!
0:57:09 > 0:57:12The wine is a bit of a revelation for me,
0:57:12 > 0:57:14because I'm a traditionalist, a purist,
0:57:14 > 0:57:16and I'd have served red wine with that.
0:57:16 > 0:57:20It does work because of the fruit in the stuffing and because of
0:57:20 > 0:57:24the cranberry and the spice and the fruit in the roasted vegetables.
0:57:24 > 0:57:27- It definitely works. - I was ready for that.
0:57:27 > 0:57:29Oh, look at that!
0:57:29 > 0:57:31Look at that!
0:57:31 > 0:57:34ALL CHEER
0:57:34 > 0:57:36Look at the boys.
0:57:36 > 0:57:40And no matter how much you've eaten, there's always room for a dessert.
0:57:40 > 0:57:44Mary's torte, served with a sharp raspberry coulis.
0:57:44 > 0:57:46So soft and smooth.
0:57:46 > 0:57:50But it is the chocolate dessert over Christmas.
0:57:52 > 0:57:54Whether your Christmas is steeped in tradition,
0:57:54 > 0:57:57entirely of your creation or cutting edge,
0:57:57 > 0:58:02what really matters is that it's indulgent, exciting and fun.
0:58:02 > 0:58:05- Happy Christmas. - ALL: Happy Christmas.
0:58:12 > 0:58:15We are back in the New Year for a new series of Food And Drink.
0:58:15 > 0:58:17Oh, yes.
0:58:17 > 0:58:21I'm joined by some of the country's best-loved cooks...
0:58:21 > 0:58:23- You are a genius. - It's a bit more original too.
0:58:23 > 0:58:25..chefs...
0:58:25 > 0:58:28This whole meal probably cost around £2 a head in total.
0:58:28 > 0:58:30..and foodies...
0:58:30 > 0:58:32I love you, Michel, you know that.
0:58:32 > 0:58:35..who share their favourite recipes and top tips.
0:58:35 > 0:58:39Everybody in this country are all so nervous about cooking rice,
0:58:39 > 0:58:42and this is a foolproof method.
0:58:42 > 0:58:45This is the place to talk about food.
0:58:45 > 0:58:48People don't become shopkeepers because they want to do a social service -
0:58:48 > 0:58:51they become shopkeepers because they want to make money.
0:58:51 > 0:58:53And find out what we should be drinking.
0:58:53 > 0:58:55It's what we call a face changer.
0:58:55 > 0:58:56Oh!
0:58:56 > 0:58:58This is Food And Drink.