0:00:02 > 0:00:05The heart of my home is the kitchen...
0:00:05 > 0:00:07and at this time of the year,
0:00:07 > 0:00:11it's the perfect place to gather and celebrate the festive season.
0:00:15 > 0:00:19For me, Christmas is all about rustling up some fantastic food...
0:00:21 > 0:00:24..and eating it in the company of my favourite people.
0:00:27 > 0:00:30These are the dishes that I cook
0:00:30 > 0:00:33when I want to spread a little bit of cheer.
0:00:33 > 0:00:35These are my Christmas home comforts.
0:00:45 > 0:00:49Many of us have our own Christmas rituals and habits.
0:00:49 > 0:00:51How and when to decorate the tree,
0:00:51 > 0:00:54or even our choice of snacks for Santa -
0:00:54 > 0:00:55it's all about tradition.
0:00:55 > 0:00:58And that includes those classic seasonal dishes
0:00:58 > 0:01:01that we love to eat every year.
0:01:01 > 0:01:05I'm going to share with you some of my favourite Christmas recipes
0:01:05 > 0:01:09that are guaranteed to satisfy your festive family food cravings.
0:01:09 > 0:01:13'On today's menu, my cured seasonal salmon.'
0:01:13 > 0:01:15Looks like Christmas already. Look at that.
0:01:15 > 0:01:18'Over in Austria, they have their own traditions,
0:01:18 > 0:01:20'and Annie Gray dives straight in.'
0:01:20 > 0:01:24Wow. Quite an exciting way to get your Christmas dinner.
0:01:24 > 0:01:27'While back here, food legend Michel Roux drops in.
0:01:27 > 0:01:29'No pressure, then(!)'
0:01:29 > 0:01:31It's only Christmas once a year, so don't panic, OK?
0:01:31 > 0:01:33I'm not panicking.
0:01:33 > 0:01:36Just happen to have a three-star Michelin chef in my kitchen.
0:01:40 > 0:01:43There are some classics that should always be cooked
0:01:43 > 0:01:45in the same time-honoured way.
0:01:45 > 0:01:48But there's also a few that you can make your very own,
0:01:48 > 0:01:50by adding just a simple twist or two.
0:01:50 > 0:01:53Now, if you're talking about classic dishes around Christmas time,
0:01:53 > 0:01:55this has to be on the list.
0:01:55 > 0:01:57It's a glazed gammon -
0:01:57 > 0:02:00a fantastic piece of ham with a lovely glaze on the top.
0:02:00 > 0:02:04Now, so often, people just use a mixture of honey and cloves.
0:02:04 > 0:02:07I'm going to incorporate other flavourings into this like marmalade,
0:02:07 > 0:02:09and I think it works an absolute treat,
0:02:09 > 0:02:12and serve it classically with a parsley sauce.
0:02:12 > 0:02:16My gammon joint has been soaked in cold water overnight
0:02:16 > 0:02:18to remove any excess salt.
0:02:19 > 0:02:21So pop the ham straight into the pan,
0:02:21 > 0:02:24and then you can concentrate on the aromats.
0:02:24 > 0:02:28Some lemon, an orange,
0:02:28 > 0:02:32cinnamon stick, an apple,
0:02:32 > 0:02:34little bit of onion of course...
0:02:34 > 0:02:36and then, to spice this up,
0:02:36 > 0:02:39just a touch of dry chilli.
0:02:39 > 0:02:41And then one thing that I absolutely love...
0:02:41 > 0:02:43star anise.
0:02:43 > 0:02:46The sort of aniseedy sort of flavour
0:02:46 > 0:02:49I think works so well with the gammon.
0:02:49 > 0:02:51So I'm going to put a few bits of star anise in there.
0:02:54 > 0:02:56Cover the ham with cold water,
0:02:56 > 0:02:57put it on to boil,
0:02:57 > 0:03:00and let it gently simmer for two hours.
0:03:09 > 0:03:11So the ham's ready.
0:03:11 > 0:03:13Now we need to pay attention to the glaze.
0:03:13 > 0:03:15And the glaze is really simple.
0:03:15 > 0:03:18It contains plenty of orange marmalade.
0:03:18 > 0:03:21This is what I used to have as a kid.
0:03:21 > 0:03:24Really good quality orange marmalade.
0:03:24 > 0:03:26So often it would be just done with honey,
0:03:26 > 0:03:28which is fine,
0:03:28 > 0:03:31but you'll find it can burn as well.
0:03:31 > 0:03:33I'm just going to piquant this up, spice it up a little bit,
0:03:33 > 0:03:35with a bit of English mustard.
0:03:37 > 0:03:41And then pop in a few bits of star anise. Only a couple.
0:03:41 > 0:03:43Now, what I like to do first of all
0:03:43 > 0:03:46is just basically bring this gently to the boil.
0:03:48 > 0:03:52While you wait, you can prepare the cooled ham.
0:03:52 > 0:03:55Snip off the string that held it all together,
0:03:55 > 0:03:57and then decorate it with cloves.
0:04:00 > 0:04:03Once the glaze has come to the boil, pour away.
0:04:03 > 0:04:06As soon as this goes in the oven, you've got to keep your eye on it.
0:04:06 > 0:04:09Because of the amount of sugar in the honey and the marmalade,
0:04:09 > 0:04:11it can burn quite quickly.
0:04:11 > 0:04:13So set the oven quite high -
0:04:13 > 0:04:15425, something like that -
0:04:15 > 0:04:17and then every sort of three or four minutes
0:04:17 > 0:04:18take it out and just keep basting it.
0:04:18 > 0:04:22And as it cooks, like that, it'll start to caramelise.
0:04:22 > 0:04:25It will only need about 20 minutes in the oven.
0:04:25 > 0:04:29Just enough time to prepare two things I love to serve with it -
0:04:29 > 0:04:32new potatoes...
0:04:32 > 0:04:35and a classic parsley sauce.
0:04:35 > 0:04:39I say classic parsley sauce because you always start it off
0:04:39 > 0:04:43the same way as you do a classic bechamel sauce,
0:04:43 > 0:04:47which is milk, and an onion cloute.
0:04:47 > 0:04:49It's one of the things that I learnt at college.
0:04:49 > 0:04:50It's basically an onion,
0:04:50 > 0:04:53bay leaf, studded with cloves,
0:04:53 > 0:04:57and this is just to flavour the milk.
0:04:57 > 0:05:00Add the cloute to the pan, and bring the milk to the boil.
0:05:02 > 0:05:04Take it off the heat immediately,
0:05:04 > 0:05:06and allow the flavours to infuse.
0:05:06 > 0:05:09Next, melt some butter in another pan,
0:05:09 > 0:05:11add flour, and whisk.
0:05:14 > 0:05:15Then pour in the milk -
0:05:15 > 0:05:17minus the onion, of course.
0:05:20 > 0:05:22We're just going to let that simmer,
0:05:22 > 0:05:25and then we can pay attention to our ham.
0:05:26 > 0:05:28Keep basting the joint with your glaze
0:05:28 > 0:05:30until the sugars start to caramelise.
0:05:32 > 0:05:33Mine isn't quite ready yet,
0:05:33 > 0:05:35so in the meantime
0:05:35 > 0:05:37I'm going to enrich the parsley sauce.
0:05:37 > 0:05:41I'm adding a touch of lemon juice,
0:05:41 > 0:05:43some double cream,
0:05:43 > 0:05:47a handful of chopped parsley,
0:05:47 > 0:05:50and a final seasoning of salt and pepper.
0:05:54 > 0:05:56Perfect.
0:05:56 > 0:05:59Then go back to the oven and check your ham again.
0:06:01 > 0:06:04How good does that look?
0:06:05 > 0:06:08And it'll look even better on the plate with these -
0:06:08 > 0:06:12boiled new potatoes tossed in butter, and a little more chopped parsley.
0:06:12 > 0:06:14Now, you can have this hot,
0:06:14 > 0:06:17straight out of the oven like I've done here,
0:06:17 > 0:06:19or cold as cold cuts,
0:06:19 > 0:06:22which makes it one of the best dishes, I think,
0:06:22 > 0:06:25for this festive period, because...
0:06:25 > 0:06:26it's everything you want.
0:06:26 > 0:06:29It's sweet, it's tangy, particularly with that marmalade...
0:06:29 > 0:06:32It's not too sweet. It's just delicious.
0:06:34 > 0:06:36It's one of my favourites.
0:06:38 > 0:06:41Putting your own unique spin on a dish like this
0:06:41 > 0:06:42will delight your guests
0:06:42 > 0:06:45and get them in the mood to celebrate.
0:06:47 > 0:06:49OK, confession time -
0:06:49 > 0:06:52I'm not a big fan of Christmas pudding myself,
0:06:52 > 0:06:54however good the recipe.
0:06:54 > 0:06:57After a huge dinner, I prefer something a little lighter,
0:06:57 > 0:06:59but just as flavoursome,
0:06:59 > 0:07:03and I can't think of anything better than this one.
0:07:03 > 0:07:05This dish is fabulous,
0:07:05 > 0:07:06and it's based on a pavlova.
0:07:06 > 0:07:10But we're going to incorporate a few little winter spices into it as well
0:07:10 > 0:07:12to make it a little bit more festive.
0:07:12 > 0:07:15So the first thing we need to do is make our meringue.
0:07:15 > 0:07:18First, whisk six egg whites until they form soft peaks.
0:07:19 > 0:07:21And with the machine still running,
0:07:21 > 0:07:25gradually pour in 300g of caster sugar.
0:07:25 > 0:07:29Add about a tablespoon of white wine vinegar...
0:07:29 > 0:07:31and some cornflour -
0:07:31 > 0:07:32about a tablespoon -
0:07:32 > 0:07:35and then give it a quick mix.
0:07:35 > 0:07:38The vinegar and cornflour will give the meringue
0:07:38 > 0:07:41that soft chewy centre everyone loves.
0:07:41 > 0:07:44And then what we need to do is pipe it out.
0:07:45 > 0:07:48What we're looking for is a Christmas tree.
0:07:50 > 0:07:55Fill the piping bag, make a small incision in the bottom,
0:07:55 > 0:07:57and unleash your inner Picasso.
0:07:57 > 0:08:02The best advice I can give, really, is start off with a triangle...
0:08:02 > 0:08:08and then gradually increase the size of the triangle. And fill it in.
0:08:08 > 0:08:10And then basically just repeat the process,
0:08:10 > 0:08:15but you're just doing it slightly wider.
0:08:15 > 0:08:18Once you've created the outline of your tree with three triangles,
0:08:18 > 0:08:20pipe the trunk.
0:08:20 > 0:08:24And then smooth the meringue with a palette knife.
0:08:24 > 0:08:28Next, pipe a raised edge to hold the fruit filling in place,
0:08:28 > 0:08:32and finally, add any little flourishes that take your fancy.
0:08:32 > 0:08:34And there you have it.
0:08:34 > 0:08:36Not bad.
0:08:37 > 0:08:40Now I'm going to bake my meringue on a really low heat
0:08:40 > 0:08:42for one-and-a half to two hours.
0:08:42 > 0:08:45Now, while that's in the oven, we can create the topping
0:08:45 > 0:08:47for our Christmas tree pavlova.
0:08:47 > 0:08:51And carrying on with the Christmas theme...
0:08:51 > 0:08:53first of all, you need to make a stock syrup.
0:08:53 > 0:08:56So we get a little bit of water in here...
0:08:56 > 0:08:58and roughly equal quantities of sugar and water.
0:09:00 > 0:09:03So what you need to do now is boil this up
0:09:03 > 0:09:05with your Christmas spices -
0:09:05 > 0:09:08things like cinnamon,
0:09:08 > 0:09:10powdered ginger,
0:09:10 > 0:09:13and a little bit of powdered clove.
0:09:13 > 0:09:15You have to boil the sugar, water and spices
0:09:15 > 0:09:19for roughly five minutes to let the syrup thicken.
0:09:20 > 0:09:22I love this dish. What you end up with is your whole kitchen
0:09:22 > 0:09:25smelling of mulled wine.
0:09:25 > 0:09:28It's got that great combination of spices.
0:09:28 > 0:09:33Because of that, I'm going to add some orange and lemon zest.
0:09:33 > 0:09:37Rather than the zest, just take the whole lot and peel it.
0:09:40 > 0:09:42Now for the main fruit -
0:09:42 > 0:09:44in this case, fresh blackberries,
0:09:44 > 0:09:46and lots of them.
0:09:46 > 0:09:50Now, as soon as the berries are mixed together, we switch the heat off.
0:09:51 > 0:09:53We're not creating a jam,
0:09:53 > 0:09:57we're just creating a glaze for our blackberries.
0:09:57 > 0:10:02And you can see that the orange zest nicely caramelises as well.
0:10:02 > 0:10:04Smells delicious.
0:10:04 > 0:10:06And if we leave that now,
0:10:06 > 0:10:10for about the same amount of time as our meringue takes to cook,
0:10:10 > 0:10:12it'll be absolutely perfect.
0:10:14 > 0:10:17When both the meringue and fruit have cooled,
0:10:17 > 0:10:21whip some double cream along with some vanilla bean paste.
0:10:21 > 0:10:23And for the blackcurrant hit,
0:10:23 > 0:10:26one or three glugs of creme de cassis.
0:10:26 > 0:10:29I love this stuff. Especially with champagne.
0:10:32 > 0:10:34It's just delicious.
0:10:41 > 0:10:42Mmm!
0:10:42 > 0:10:45Now we just have to assemble our tree.
0:10:45 > 0:10:48I always have this opinion in food, less is more,
0:10:48 > 0:10:51but particularly around this time of the year
0:10:51 > 0:10:53it's all about indulgence, I think.
0:10:55 > 0:10:58And don't try to measure the quantity of topping either.
0:10:58 > 0:11:02You want a really thick layer of sweet and glossy blackberries.
0:11:02 > 0:11:05Mmm! Mm! Mm! All for me.
0:11:13 > 0:11:17The flavour of the blackberries is fantastic.
0:11:17 > 0:11:20Any fruit that's in season as well is perfect for this.
0:11:23 > 0:11:29With its chewy meringue, luxurious cream, and spiced berry topping,
0:11:29 > 0:11:33this is one dish that'll definitely light up the season.
0:11:34 > 0:11:37Most Brits can't imagine Christmas without a tree...
0:11:37 > 0:11:40and they wouldn't settle for anything less
0:11:40 > 0:11:44than a classic roast turkey on the big day either.
0:11:44 > 0:11:47The Austrians also love their seasonal traditions.
0:11:47 > 0:11:51But many of them enjoy a very different meal during the holidays...
0:11:52 > 0:11:56..as our festive food reporter Annie Gray has been finding out.
0:11:56 > 0:11:59The market stalls here in Innsbruck
0:11:59 > 0:12:01are jammed with seasonal goodies,
0:12:01 > 0:12:04but to get a real taste of the classic Austrian Christmas,
0:12:04 > 0:12:07I headed far beyond the fairy lights of the city.
0:12:08 > 0:12:12'12 years ago, Peter was a successful businessman in Vienna.
0:12:12 > 0:12:15'But he gave it all up for a simpler life in the country
0:12:15 > 0:12:17'with his wife and three children.
0:12:18 > 0:12:23'He now farms a staple ingredient of a classic Austrian festive dinner...
0:12:23 > 0:12:25'carp.
0:12:25 > 0:12:28'I offered to help him catch some.'
0:12:28 > 0:12:30- Hallo, Peter.- Hallo, Annie.
0:12:30 > 0:12:33'Well, it seemed like a good idea at the time.'
0:12:33 > 0:12:35Put your waders on.
0:12:35 > 0:12:36- OK.- We'll go fishing.
0:12:42 > 0:12:44- OK?- OK.
0:12:44 > 0:12:47'I've got all the gear, but I'm still none the wiser.
0:12:47 > 0:12:49'Thankfully, Peter knows what to do.
0:12:49 > 0:12:52'He breeds carp in several ponds like this one.
0:12:52 > 0:12:55'Fishing them out with nets is no easy task,
0:12:55 > 0:12:57'so drastic measures are called for.'
0:12:57 > 0:13:00We're draining the lake so we can get the carp out more easily.
0:13:00 > 0:13:03A bit like draining a bath - you pull the plug,
0:13:03 > 0:13:04the water comes out,
0:13:04 > 0:13:06and all the carp are pushed towards the plughole.
0:13:06 > 0:13:08And then we're fishing them out with the net.
0:13:08 > 0:13:11This is the classic way to catch your Christmas dinner.
0:13:11 > 0:13:15All the people you see helping come along for the day for free
0:13:15 > 0:13:19to help out, in return for their Christmas carp.
0:13:19 > 0:13:22It's quite an exciting way to get your Christmas dinner.
0:13:23 > 0:13:25Not quite...
0:13:27 > 0:13:30'Even though they've been cornered and put into a big net,
0:13:30 > 0:13:32'it's still really tricky to catch one.
0:13:35 > 0:13:38'They're slippery little devils.'
0:13:38 > 0:13:40- It's hard work.- Yes.
0:13:42 > 0:13:44'But I'm not going to let a fish beat me.'
0:13:46 > 0:13:47OK!
0:13:48 > 0:13:50- One...- One. Yeah. - SHE LAUGHS
0:13:51 > 0:13:54'And this one's all mine.'
0:13:54 > 0:13:56Wow...
0:13:56 > 0:13:58Quite a workout.
0:13:59 > 0:14:01And you've been doing... Well, "you" -
0:14:01 > 0:14:05PEOPLE have been doing it like this for 500 years.
0:14:05 > 0:14:07Wow. Respect.
0:14:08 > 0:14:11'The carp will now be kept in small holding ponds
0:14:11 > 0:14:13'until they are sold.
0:14:13 > 0:14:15'But I want to understand exactly how carp
0:14:15 > 0:14:17'fits into the festivities over here,
0:14:17 > 0:14:20'so I've booked a cookery lesson with Peter.'
0:14:23 > 0:14:26Peter, tell me what we're making here.
0:14:26 > 0:14:29Oh, we make a traditional...
0:14:29 > 0:14:34Christmas dish - potato salad with carp.
0:14:34 > 0:14:37Nearly the same as fish and chips.
0:14:37 > 0:14:41I quite like the idea of having fish and chips for Christmas.
0:14:41 > 0:14:42When do you eat it in Austria?
0:14:42 > 0:14:44December 24th.
0:14:44 > 0:14:46OK, so Christmas Eve.
0:14:46 > 0:14:49'Back in the days when Austria was strictly Catholic,
0:14:49 > 0:14:52'eating meat on the 24th of December was forbidden.
0:14:52 > 0:14:54'So people turned to fish instead,
0:14:54 > 0:14:57'and a Yuletide classic was born.'
0:14:57 > 0:14:59HE SPEAKS GERMAN
0:14:59 > 0:15:02'Before we fry our Christmassy fish,
0:15:02 > 0:15:05'it's coated in flour, egg and breadcrumbs.
0:15:05 > 0:15:10'The fillets only take a few minutes to fry in hot sunflower oil.
0:15:10 > 0:15:14'Now, THAT'S easier than preparing a roast on Christmas morning.'
0:15:14 > 0:15:17So, do we get to taste it?
0:15:17 > 0:15:18- Yes.- Excellent.
0:15:22 > 0:15:24And, for the finishing touch,
0:15:24 > 0:15:27a potato salad dressed with apple vinegar, cooked onion,
0:15:27 > 0:15:29sugar, salt and vegetable stock.
0:15:31 > 0:15:34Quick, easy - and not a Brussels sprout in sight.
0:15:34 > 0:15:37No wonder the kids love it.
0:15:37 > 0:15:39SHE SPEAKS GERMAN
0:15:39 > 0:15:40- Ja.- Yeah? Cool.
0:15:40 > 0:15:41SHE LAUGHS
0:15:43 > 0:15:45This is a complete revelation.
0:15:45 > 0:15:48It's absolutely delicious,
0:15:48 > 0:15:50and I can totally see why so many Austrians
0:15:50 > 0:15:52choose it for their Christmas meal.
0:15:52 > 0:15:54And the best thing about today is that
0:15:54 > 0:16:00I have helped to fish for a lot of Austrians' classic Christmas dinner.
0:16:06 > 0:16:08There's no reason why we in the UK
0:16:08 > 0:16:11shouldn't enjoy fish at this time of year too.
0:16:11 > 0:16:14But as carp can be hard to get hold of,
0:16:14 > 0:16:18I've got a luxurious recipe that'll keep fish firmly on the menu.
0:16:19 > 0:16:22Now, there's one dish that I would call a Christmas classic,
0:16:22 > 0:16:23and that's smoked salmon.
0:16:23 > 0:16:26Now, it's quite difficult to MAKE your own smoked salmon,
0:16:26 > 0:16:29and if you get a really good quality bought in one, I would stick with it.
0:16:29 > 0:16:31But another cured salmon dish that you can do,
0:16:31 > 0:16:34and would certainly be in my top ten around Christmas time,
0:16:34 > 0:16:37is gravadlax. It's really simple to make.
0:16:39 > 0:16:42First, top and tail the skinned and boned fillet of salmon,
0:16:42 > 0:16:46so the fish is the same thickness throughout.
0:16:46 > 0:16:50You can always use the offcuts for other dishes, like fishcakes.
0:16:51 > 0:16:54Now, the cure for gravadlax can vary so much,
0:16:54 > 0:16:58but fundamentally it uses two ingredients - sugar and salt.
0:17:00 > 0:17:04And then we can make the additions of other ingredients,
0:17:04 > 0:17:07like some coriander seeds,
0:17:07 > 0:17:09and some pink peppercorns.
0:17:11 > 0:17:14Roughly crush both of these in a pestle and mortar
0:17:14 > 0:17:17to help release their flavours.
0:17:17 > 0:17:20They can go into the salt and sugar mixture...
0:17:21 > 0:17:23..together with some dill.
0:17:23 > 0:17:25Now, this is the crucial thing, really,
0:17:25 > 0:17:28whenever you're doing gravadlax.
0:17:28 > 0:17:32Next, place a layer of the cure mix on the bottom of the dish.
0:17:32 > 0:17:34Looks like Christmas already. Look at that.
0:17:36 > 0:17:38Then place the fish on top,
0:17:38 > 0:17:41and coat with the remainder of the cure.
0:17:41 > 0:17:44This now has to go in the fridge for 24 hours.
0:17:47 > 0:17:49I've got one in the fridge here.
0:17:49 > 0:17:52And you can see how much liquid comes out of this.
0:17:52 > 0:17:54This is just the moisture from the fish
0:17:54 > 0:17:56as the fish starts to shrink up.
0:17:56 > 0:17:59Let's face it - if I put you in a combination of salt and sugar,
0:17:59 > 0:18:01and left you for 24 hours, you'd shrink a little bit.
0:18:01 > 0:18:05It's exactly the same thing with this piece of fish.
0:18:06 > 0:18:10Now the cure's done its job, you can simply wash it off.
0:18:10 > 0:18:13And once you've dried the fish with some kitchen paper,
0:18:13 > 0:18:15it's ready for a hot and herby topping.
0:18:15 > 0:18:18And this is where we can grab some of our Dijon mustard
0:18:18 > 0:18:21and just spread this over the surface of the fish.
0:18:23 > 0:18:27I wouldn't use English mustard, it's too strong for this.
0:18:27 > 0:18:29Dijon mustard is actually perfect.
0:18:29 > 0:18:31Now chop a large handful of dill
0:18:31 > 0:18:34and sprinkle it over the top of the salmon,
0:18:34 > 0:18:36patting it down onto the Dijon.
0:18:36 > 0:18:38I'm actually going to serve this with an amazing mustard.
0:18:38 > 0:18:41It is really simple to make your own mustard at home.
0:18:41 > 0:18:43And here's how...
0:18:44 > 0:18:48Add some crushed juniper berries to a pan with some mustard seeds,
0:18:48 > 0:18:50dark brown sugar,
0:18:50 > 0:18:52a drop of red wine vinegar,
0:18:52 > 0:18:54and a pinch of salt.
0:18:54 > 0:18:56Bring the mix to the boil,
0:18:56 > 0:18:59and let it gently simmer for six to eight minutes
0:18:59 > 0:19:02before adding something a little special.
0:19:03 > 0:19:07And I am going to add just a touch of champagne.
0:19:07 > 0:19:09Well, it is Christmas, isn't it, really?
0:19:11 > 0:19:12Take the mix off the heat,
0:19:12 > 0:19:15and then blitz in a food processor for three to four minutes.
0:19:17 > 0:19:20I'm sure you'll find something to do while you wait...
0:19:23 > 0:19:26When you get about halfway through you can just check it,
0:19:26 > 0:19:29make sure the consistency's getting there,
0:19:29 > 0:19:32and then offset it with a little bit of champagne...
0:19:33 > 0:19:35..and a top-up.
0:19:36 > 0:19:38And blitz it again.
0:19:39 > 0:19:42- I think- I- might be blitzed by the end of this.
0:19:42 > 0:19:44But there you have it.
0:19:44 > 0:19:47Your instant home-made grain mustard.
0:19:50 > 0:19:52With the luxury mustard made,
0:19:52 > 0:19:55all I have to do is slice and plate up the gravadlax.
0:19:56 > 0:19:58Don't use a serrated knife for this.
0:19:58 > 0:20:01It's got to be a flat-bladed knife, nice and sharp,
0:20:01 > 0:20:03otherwise you're just going to rip the fish.
0:20:05 > 0:20:10Carefully cut the gravadlax into thin even slices.
0:20:10 > 0:20:14If you present it properly, you'll really wow your guests.
0:20:14 > 0:20:18And of course you've got this amazing champagne mustard.
0:20:18 > 0:20:21And, for me, it needs very little else, really.
0:20:21 > 0:20:24Maybe just some pumpernickel bread, something like that.
0:20:28 > 0:20:31It tastes so much better if you make it yourself.
0:20:34 > 0:20:36The champagne's not a bad touch too.
0:20:37 > 0:20:41This would be in my top ten favourite things to eat at Christmas.
0:20:41 > 0:20:43It's a real classic.
0:20:43 > 0:20:45Gravadlax on its own is fantastic,
0:20:45 > 0:20:49but with a very quick and simple champagne mustard,
0:20:49 > 0:20:51it makes it extra special.
0:20:52 > 0:20:54Cheers.
0:20:54 > 0:20:58Cured, coated, and accompanied with festive fizz,
0:20:58 > 0:21:02this salmon will definitely keep the Christmas spirit alive.
0:21:02 > 0:21:04One more? Oh, go on, then.
0:21:09 > 0:21:13'I still put a game bird on my Christmas table every year.
0:21:13 > 0:21:16'I always enjoy welcoming friends too,
0:21:16 > 0:21:20'and none more so than one of my all-time Michelin-starred heroes,
0:21:20 > 0:21:21'Michel Roux.'
0:21:21 > 0:21:24- How you doing, boss? You all right? - I'm good, indeed.
0:21:24 > 0:21:26Good to see you. Come on in. Lovely to see you.
0:21:26 > 0:21:29'If anyone can give me a masterclass
0:21:29 > 0:21:33'on cooking this wonderful seasonal dish, it's him.'
0:21:36 > 0:21:39- Well, welcome back to the kitchen. - Yes.
0:21:39 > 0:21:41- You've got your Bloody Mary.- Yes. - Right.
0:21:41 > 0:21:43Now, I thought we'd do a pheasant,
0:21:43 > 0:21:44cos I love pheasant,
0:21:44 > 0:21:47but you have a passion for pheasant this time of year though, don't you?
0:21:47 > 0:21:50Well, for me, Christmas is always pheasant,
0:21:50 > 0:21:53because pheasant is small
0:21:53 > 0:21:56and we're never more than eight or ten at Christmas.
0:21:56 > 0:21:57Because we are a small family,
0:21:57 > 0:21:59a lot of us are working,
0:21:59 > 0:22:01and I believe a pheasant...
0:22:01 > 0:22:03There is no cold meat left.
0:22:03 > 0:22:05Turkey, I love turkey too,
0:22:05 > 0:22:06but you've got to have a big party
0:22:06 > 0:22:08and you've got to face the cold turkey
0:22:08 > 0:22:10for quite a few days afterwards.
0:22:10 > 0:22:12So, let's have a pheasant. It's lovely.
0:22:12 > 0:22:14Exactly. So we've got some lovely pheasant here,
0:22:14 > 0:22:16and I thought what we'd do is we'd roast that off
0:22:16 > 0:22:18with a nice little ravioli.
0:22:18 > 0:22:20So how would you cook YOUR pheasant?
0:22:20 > 0:22:22Would you roast it whole on Christmas Day?
0:22:22 > 0:22:25I roast it whole, and then let it rest on the breast.
0:22:25 > 0:22:27- Yeah.- But you... What are you doing there,
0:22:27 > 0:22:30you're taking it off...?
0:22:30 > 0:22:32Yeah, I'm taking the legs off,
0:22:32 > 0:22:35because I thought I would do a nice little farce for your...
0:22:35 > 0:22:36That's one of the best way...
0:22:36 > 0:22:39..for your... I'm glad I'm doing it right!
0:22:39 > 0:22:41'I'm not feeling any pressure here, honest(!)
0:22:41 > 0:22:45'I mean, it's only Michel Roux...
0:22:45 > 0:22:48'Right, let's separate the legs into drumsticks and thighs,
0:22:48 > 0:22:51'and remove the breast crown from the carcass.
0:22:51 > 0:22:54'You could get your butcher to do this for you.
0:22:57 > 0:22:59'I'm adding the drumsticks to a hot pan.
0:22:59 > 0:23:01'As they cook,
0:23:01 > 0:23:05'place the chopped skinned thigh meat for the ravioli in a food processor,
0:23:05 > 0:23:10'along with some cream, salt and pepper, and blitz to a fine puree.
0:23:10 > 0:23:13'Grate in a teaspoon of truffle, and blitz until smooth.
0:23:15 > 0:23:20'Next, add some chopped carrot, leek and celery to the drumsticks,
0:23:20 > 0:23:22'and fry until they're golden.
0:23:22 > 0:23:26'Now place the frying pan in the oven for 15 to 18 minutes.
0:23:26 > 0:23:28'While the pheasant crown cooks,
0:23:28 > 0:23:31'lay out a few ready-rolled fresh pasta sheets
0:23:31 > 0:23:33'and cut out some large discs.
0:23:33 > 0:23:36'Next, place a spoonful of the pheasant stuffing
0:23:36 > 0:23:39'between two of the pasta discs,
0:23:39 > 0:23:41'and pinch them together to form your ravioli.'
0:23:43 > 0:23:46So what's the best Christmas present you've ever had, then?
0:23:46 > 0:23:49Well, it's my first Christmas present. I will always remember.
0:23:49 > 0:23:54It was wrapped into a little foil of a tablet of chocolate...
0:23:54 > 0:23:55It was an orange.
0:23:55 > 0:23:57The first orange I ever had in my life.
0:23:57 > 0:23:59I was about five or six years old.
0:23:59 > 0:24:02And that is a fantastic Christmas present.
0:24:02 > 0:24:03I was smelling my orange...
0:24:03 > 0:24:06Nobody would have taken my orange away.
0:24:06 > 0:24:08And when my mum said, "You can open it up,"
0:24:08 > 0:24:11I didn't know what to do with it. I didn't know how to open it.
0:24:11 > 0:24:13You know, that's something.
0:24:13 > 0:24:16It shows how special Christmas should be, though, shouldn't it,
0:24:16 > 0:24:18really, rather than it...
0:24:18 > 0:24:21- With it being commercialised and everything else...- Well...
0:24:21 > 0:24:23But you saying that, you know, it just...
0:24:23 > 0:24:25You can't stop the progress and how the world is moving,
0:24:25 > 0:24:27but there was something.
0:24:27 > 0:24:29'Next, chop a bunch of kale,
0:24:29 > 0:24:32'and put some butter in a pan
0:24:32 > 0:24:33'with a little water and garlic.
0:24:33 > 0:24:37'Then saute the kale till it's softened.'
0:24:37 > 0:24:41- It's not bad having a commis chef in the kitchen to be honest. - Oh, no, but it's lovely.
0:24:41 > 0:24:43I knew I was not only invited for a drink.
0:24:43 > 0:24:45Well, precisely, yeah...
0:24:45 > 0:24:47- There's always something. - You've got to work for your supper.
0:24:47 > 0:24:49- Yes, I know, I know. I tell you... - Well, normally,
0:24:49 > 0:24:52- we're on the golf course, aren't we, more than anything else?- Yes.
0:24:52 > 0:24:55- You want to wear that shirt, actually, on the golf course.- Huh?!
0:24:55 > 0:24:58- We'll see you in the woods. - No, but the pheasant will see me.
0:25:00 > 0:25:04'Now fry some wild mushrooms in a pan with some butter,
0:25:04 > 0:25:05'and add a chopped shallot.
0:25:12 > 0:25:14'Next, take the pheasant out of the oven,
0:25:14 > 0:25:16'and check to see if it's ready.'
0:25:18 > 0:25:20And we're in business.
0:25:20 > 0:25:24I think that's probably... Probably might want a bit longer.
0:25:24 > 0:25:26A touch under. You need another two or three minutes.
0:25:26 > 0:25:28It's me panicking, that's what it is.
0:25:28 > 0:25:31We've got... It's only Christmas once a year,
0:25:31 > 0:25:34- so don't panic, OK? - I'm not panicking.
0:25:34 > 0:25:38Just happen to have a three-star Michelin chef in my kitchen. I'm not panicking at all.
0:25:38 > 0:25:41It's fine. It's just normal Christmas, isn't it, for everybody?
0:25:45 > 0:25:47Did you pepper the mushroom?
0:25:47 > 0:25:49- I think I did, yeah. - Mm-hm. Let me check.
0:25:51 > 0:25:53No, you did not.
0:25:53 > 0:25:55HE LAUGHS
0:25:55 > 0:25:57I knew you were going to forget something.
0:25:57 > 0:25:59I need a drink. I'm getting a drink.
0:26:01 > 0:26:06'When the pheasant is ready, set the breast crown to one side.
0:26:06 > 0:26:10'Add a splash of Madeira and some hot reduced stock to the pan,
0:26:10 > 0:26:12'and bring it to the boil.'
0:26:19 > 0:26:21- Very good.- What does it need?
0:26:21 > 0:26:22Oh, no, it's perfect.
0:26:22 > 0:26:24HE MOUTHS
0:26:27 > 0:26:29'Now strain the sauce...
0:26:32 > 0:26:35'..add a little more shaved truffle...
0:26:35 > 0:26:38'and pop your ravioli in a pan of boiling water.
0:26:39 > 0:26:42'This will only take three minutes to cook,
0:26:42 > 0:26:44'so we can carve the pheasant and plate up -
0:26:44 > 0:26:46'first with the kale and mushrooms,
0:26:46 > 0:26:48'and then the pheasant breast.'
0:26:48 > 0:26:49Lovely.
0:26:49 > 0:26:51- Oh-oh-oh!- Oh-ho-ho!
0:26:51 > 0:26:53Now, give me that.
0:26:53 > 0:26:55Please can I have it?
0:26:56 > 0:26:57Oh-la-la-la-la.
0:26:58 > 0:27:00'And now the pasta is ready,
0:27:00 > 0:27:03'we can pour over our lovely jus.'
0:27:03 > 0:27:05Tell you what, Michel, that's not bad, is it?
0:27:05 > 0:27:07- Looks bloody good. - JAMES LAUGHS
0:27:07 > 0:27:11'Seal the deal with a final flourish of truffle shavings.
0:27:11 > 0:27:14'Well - it is Christmas after all.'
0:27:14 > 0:27:17You can tell you're not paying for this one, can't you? Look at that.
0:27:17 > 0:27:19That's it.
0:27:19 > 0:27:21Whoa.
0:27:21 > 0:27:23I tell you what, that looks pretty good, doesn't it?
0:27:27 > 0:27:32This is, to me, a classic sort of dish around Christmas time.
0:27:32 > 0:27:34Perfect dish.
0:27:34 > 0:27:36And the texture is perfect.
0:27:36 > 0:27:39And it took 15, 20 minutes to cook.
0:27:39 > 0:27:43The stuffing's not bad for the ravioli as well.
0:27:43 > 0:27:45Stop there, stop there.
0:27:45 > 0:27:47- Little bit more... No, I want... - Don't come again.
0:27:47 > 0:27:49Look at that. Isn't it lovely?
0:27:49 > 0:27:51You're quite right. I'm quite pleased with my stuffing.
0:27:51 > 0:27:53Yeah, you're not bad at this.
0:27:53 > 0:27:55You should try it for a living maybe sometime.
0:27:57 > 0:28:00As far as I'm concerned, it just isn't Christmas
0:28:00 > 0:28:04without these classic dishes and ingredients.
0:28:04 > 0:28:06And if you serve them with good company
0:28:06 > 0:28:08and a glass of whatever takes your fancy,
0:28:08 > 0:28:11it's sure to be a merry one.
0:28:11 > 0:28:13- Cheers.- Happy Christmas, boss.
0:28:13 > 0:28:15I'll see you on the golf course next time.
0:28:15 > 0:28:17Oh, no. I prefer to cook with you than play golf.
0:28:17 > 0:28:18THEY LAUGH
0:28:18 > 0:28:22- Happy Christmas, boss. - Happy Christmas.
0:28:22 > 0:28:23- It's delicious, that.- Lovely.
0:28:26 > 0:28:32You can find all the recipes from the series at...