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 > 0:00:12it's the prefect place to gather and celebrate the festive season.
0:00:12 > 0:00:14- Merry Christmas.- Cheers, everybody!
0:00:15 > 0:00:19For me, Christmas is all about rustling up some fantastic food...
0:00:21 > 0:00:25..and eating it in the company of my favourite people.
0:00:27 > 0:00:29These are the dishes that I cook
0:00:29 > 0:00:31when I want to spread a little bit of cheer.
0:00:33 > 0:00:35These are my Christmas Home Comforts.
0:00:43 > 0:00:45MUSIC: Stop The Cavalry by Jona Lewie
0:00:45 > 0:00:49I love spending winter days working in my veg patch
0:00:49 > 0:00:50because there's no doubt
0:00:50 > 0:00:53you can make the tastiest and most Christmassy dishes
0:00:53 > 0:00:56with ingredients that are bang in season.
0:00:56 > 0:00:59So I'm going to show you how to use the best of what's on offer
0:00:59 > 0:01:01over the festive period.
0:01:01 > 0:01:04Today I'm tucking into a Christmas delicacy
0:01:04 > 0:01:06that'll leave your taste buds tingling...
0:01:06 > 0:01:09This is really the jewel in the crown at this time of the year.
0:01:09 > 0:01:12..rusting up a hearty winter warmer...
0:01:12 > 0:01:15That is one cracking bowl of soup.
0:01:15 > 0:01:18..and converting my gardening friend Charlie Dimmock
0:01:18 > 0:01:20to my style of cooking.
0:01:20 > 0:01:22It needs something. What does it need?
0:01:22 > 0:01:25- You're going to say butter, aren't you?- Exactly right, Charlie.
0:01:25 > 0:01:27SHE LAUGHS You're exactly right there.
0:01:28 > 0:01:30To start, let's do something traditional -
0:01:30 > 0:01:34that great Christmas custom of sticking a bird in the oven.
0:01:35 > 0:01:38But this roast dinner comes with a twist or two.
0:01:39 > 0:01:42Now, there's plenty of seasonal produce to choose from
0:01:42 > 0:01:43around this time of the year,
0:01:43 > 0:01:45but one I particularly love are cranberries.
0:01:45 > 0:01:48Now, you can get them, obviously, fresh or dry.
0:01:48 > 0:01:50Now, I'm going to use them in two different ways,
0:01:50 > 0:01:51one of which, as a nice little sauce
0:01:51 > 0:01:53and the other as a garnish with the cabbage.
0:01:53 > 0:01:56But it's all based around duck and potatoes.
0:01:56 > 0:01:58I've got a wonderful bit of duck here
0:01:58 > 0:02:00and I'm going to cook it very, very simply,
0:02:00 > 0:02:04with a classic dish called boulangere potatoes.
0:02:04 > 0:02:07This is a hearty, seasonal dish for up to six people.
0:02:07 > 0:02:11You'll need to thinly slice about a kilo and a half of spuds
0:02:11 > 0:02:13along with two good-sized onions.
0:02:14 > 0:02:16I like to do this job on a mandolin,
0:02:16 > 0:02:19but you have to take care using one.
0:02:19 > 0:02:23Now, the word boulangere comes from "baker's oven" in French
0:02:23 > 0:02:26because, traditionally, the baker would cook the bread
0:02:26 > 0:02:27in the morning in the wood-fired oven
0:02:27 > 0:02:29and then everybody in the village
0:02:29 > 0:02:31would basically just cook potatoes with onions
0:02:31 > 0:02:34and a little bit of water or stock that they had left over
0:02:34 > 0:02:37and finish it off in the baker's oven.
0:02:37 > 0:02:39To recreate this rustic classic,
0:02:39 > 0:02:43I layer the potato and onion slices in a large dish
0:02:43 > 0:02:47with lots of seasoning and half a litre of chicken stock.
0:02:47 > 0:02:49Then I pop it on the bottom shelf of an oven
0:02:49 > 0:02:52that's been preheated to 180 degrees Celsius.
0:02:52 > 0:02:54I've got a wonderful duck here.
0:02:54 > 0:02:57Now what I'm going to do, to prepare this is really simple -
0:02:57 > 0:02:59all you do is grab yourself a fork,
0:02:59 > 0:03:02take your anger out on the duck...
0:03:02 > 0:03:03by whacking it...
0:03:05 > 0:03:07..all over the top.
0:03:07 > 0:03:09What you're doing is creating little pockets
0:03:09 > 0:03:11so the fat can drip out.
0:03:11 > 0:03:15You probably want to do this dish the day after Christmas Day.
0:03:15 > 0:03:18And then I'm going to stuff the duck, not with a traditional stuffing -
0:03:18 > 0:03:20all it's going to have is a little satsuma
0:03:20 > 0:03:23and a cinnamon stick just placed inside.
0:03:23 > 0:03:28And then just sprinkle the top with some Chinese five-spice.
0:03:28 > 0:03:31Just rub it over the top.
0:03:31 > 0:03:33You don't need too much of the spice -
0:03:33 > 0:03:35about half a teaspoon should do the trick,
0:03:35 > 0:03:38but you will need plenty of seasoning.
0:03:38 > 0:03:40And then this is the interesting bit.
0:03:40 > 0:03:44We take the entire lot... And don't cook it on a tray,
0:03:44 > 0:03:46sit it directly above the potatoes.
0:03:46 > 0:03:50You want all that fat to drip on the potatoes
0:03:50 > 0:03:51to flavour them from the duck.
0:03:51 > 0:03:54Now, I've put a tray underneath to catch the excess fat.
0:03:54 > 0:03:56And then, every now and then, you can take the tray
0:03:56 > 0:03:59and just pour it onto the potatoes as well.
0:03:59 > 0:04:00But you leave that in the oven
0:04:00 > 0:04:03for about an hour and a half to two hours to cook.
0:04:09 > 0:04:11And with our roast duck and boulangere potatoes,
0:04:11 > 0:04:13I'm going to serve it with a classic sauce
0:04:13 > 0:04:16and one you would normally find with turkey, and that's cranberry sauce,
0:04:16 > 0:04:18but instead of just on their own,
0:04:18 > 0:04:20I'm going to put some of these amazing Bramley apples in it.
0:04:20 > 0:04:23So the reason why I like these is they're bang in season
0:04:23 > 0:04:26at this time of the year, like the cranberries of course,
0:04:26 > 0:04:30but they've got a lovely sharpness that go particularly well with duck.
0:04:32 > 0:04:34When I've pealed and sliced two apples,
0:04:34 > 0:04:36I add them to the pan with butter...
0:04:37 > 0:04:39..along with 200g of cranberries...
0:04:41 > 0:04:43..and 75ml of cider.
0:04:43 > 0:04:44You bring this to the boil
0:04:44 > 0:04:48and just rapidly cook this now for about eight to ten minutes.
0:04:49 > 0:04:53Once the apples have softened, taste the sauce and add caster sugar.
0:04:53 > 0:04:56Two or three tablespoons should be enough.
0:04:58 > 0:04:59And then we can season it...
0:05:01 > 0:05:02..with a bit of salt...
0:05:04 > 0:05:05..a bit of pepper...
0:05:05 > 0:05:07and that's it!
0:05:07 > 0:05:09When the sauce is cooked,
0:05:09 > 0:05:13turn your attention to your final seasonal ingredient - cabbage.
0:05:14 > 0:05:21And this really is a great veg to serve around Christmas time.
0:05:21 > 0:05:24So the first thing you do is chop it all up.
0:05:24 > 0:05:26You want a decent-sized pan.
0:05:26 > 0:05:30You want about...say about a centimetre-deep full of water -
0:05:30 > 0:05:33no more that that, really, for a pan this sort of size.
0:05:33 > 0:05:36And then you want a good dollop of butter.
0:05:36 > 0:05:40That's a technical term for about 30g,
0:05:40 > 0:05:44but don't worry if you go a bit over - it is Christmas, after all.
0:05:44 > 0:05:45Black pepper and salt.
0:05:46 > 0:05:48Now you can see in here,
0:05:48 > 0:05:52it's starting to, basically, emulsify into this sauce,
0:05:52 > 0:05:53which is exactly what you want.
0:05:53 > 0:05:55And then what we do is we take the cabbage
0:05:55 > 0:05:57and throw it in.
0:05:57 > 0:05:59Do not take it off the heat.
0:05:59 > 0:06:02Do not lift the pan - just keep it on the heat.
0:06:03 > 0:06:05Now, the temptation, really, with this,
0:06:05 > 0:06:07is to add more and more water,
0:06:07 > 0:06:09and what cabbage will do is soak that water
0:06:09 > 0:06:11and then all of a sudden, like a sponge,
0:06:11 > 0:06:13dunk it out onto your plate.
0:06:13 > 0:06:18Cabbage, funnily enough, should be this colour - green!
0:06:18 > 0:06:21Not grey! Green!
0:06:21 > 0:06:25When the cabbage begins to wilt, throw in 50g of dried cranberries
0:06:25 > 0:06:27and cook for another minute.
0:06:27 > 0:06:30It's an unusual combination, but oh-so Christmassy.
0:06:30 > 0:06:33So, at that point in time, we can then season it
0:06:33 > 0:06:36with a bit more salt...and pepper.
0:06:39 > 0:06:42And then I'm going to do as the French do -
0:06:42 > 0:06:43you get a little bit more butter.
0:06:45 > 0:06:46In.
0:06:48 > 0:06:50When the cabbage is just about done,
0:06:50 > 0:06:54get the duck out of the oven and let it rest.
0:06:54 > 0:06:56Then use the veg as a bed for the meat.
0:07:01 > 0:07:03And then not forgetting...
0:07:03 > 0:07:07our potatoes in the oven, the lovely boulangere potatoes.
0:07:07 > 0:07:09HE LAUGHS IN DELIGHT
0:07:09 > 0:07:13And there you have it - an amazing meal for four
0:07:13 > 0:07:17that's absolutely jam-packed with rich, seasonal flavours.
0:07:18 > 0:07:21And by adding cranberries together with the apples,
0:07:21 > 0:07:24you get a lovely sharpness which works really well
0:07:24 > 0:07:25with the fattiness with the duck.
0:07:26 > 0:07:29It's just a great meal to have at this time of the year -
0:07:29 > 0:07:32it's warming, it's everything you want and full of flavour.
0:07:34 > 0:07:36I love this.
0:07:39 > 0:07:42Christmas is a time for indulgence.
0:07:42 > 0:07:43Well, for me, anyway.
0:07:43 > 0:07:46No sweets for Ralph though - they're bad for his teeth.
0:07:50 > 0:07:52I bet he wishes we lived in Austria.
0:07:52 > 0:07:55Everyone shares in the seasonal spirit there,
0:07:55 > 0:08:00as our festive food reporter Annie Gray has been finding out
0:08:00 > 0:08:02at the country's famous markets.
0:08:02 > 0:08:04If there's one thing surer than Santa,
0:08:04 > 0:08:07it's that these guys really know how to do Christmas.
0:08:07 > 0:08:09Just look at it here.
0:08:09 > 0:08:12But to get a flavour of how one Austrian food producer
0:08:12 > 0:08:15is adding a touch of seasonal extravagance to the festivities,
0:08:15 > 0:08:17I headed for the hills.
0:08:20 > 0:08:24A few weeks ago, I visited the beautiful Wachau valley
0:08:24 > 0:08:26to unearth one of the festive season's
0:08:26 > 0:08:30most decadent ingredients - saffron.
0:08:30 > 0:08:33It's harvested from a particular type of autumn-blooming crocus
0:08:33 > 0:08:36by saffron-lover and botanist Bernhard Kaar.
0:08:37 > 0:08:39They look really pretty,
0:08:39 > 0:08:41they sort of look like a...almost a bald man's head
0:08:41 > 0:08:42that's starting to grow.
0:08:42 > 0:08:45- HE LAUGHS - What do you mean?
0:08:45 > 0:08:47Nothing like getting off on the right foot.
0:08:47 > 0:08:51And there's something else to put Bernhard in a bad mood -
0:08:51 > 0:08:54these hills SHOULD be alive with crocuses,
0:08:54 > 0:08:56but this year's crop is a little late.
0:08:56 > 0:08:59- I can see one! Well... Is that one? - HE LAUGHS
0:08:59 > 0:09:03Well, that is the only one - or one of the few ones.
0:09:03 > 0:09:05So what actually is saffron?
0:09:05 > 0:09:08Well, it is a spice, but we get it from a flower,
0:09:08 > 0:09:11which is a crocus, a full-flowering crocus.
0:09:11 > 0:09:14What we actually take is the red thing here.
0:09:14 > 0:09:15So the bit that looks like a sort of tongue
0:09:15 > 0:09:17sticking out of a monster's mouth.
0:09:17 > 0:09:21- HE LAUGHS - Yeah. There's three of them,
0:09:21 > 0:09:23and this is the only aromatic part of the flower,
0:09:23 > 0:09:24so we only take the red things,
0:09:24 > 0:09:27and then we dry them, and this is the actual spice.
0:09:27 > 0:09:31And we need about 200,000 flowers for two pounds of saffron.
0:09:31 > 0:09:34Good lord! That's a lot of saffron.
0:09:34 > 0:09:38Presumably, it must mean that it's a really expensive spice.
0:09:38 > 0:09:40Very much so. That's good for me.
0:09:40 > 0:09:42THEY LAUGH
0:09:42 > 0:09:44The delicate nature of the flower
0:09:44 > 0:09:46means saffron has to be collected by hand,
0:09:46 > 0:09:49making it even pricier.
0:09:50 > 0:09:55Just two ounces are worth around £4,500,
0:09:55 > 0:09:59so, ounce for ounce, saffron is more expensive than gold.
0:10:01 > 0:10:04And has this region, the Wachau, always been associated with it?
0:10:04 > 0:10:06Does it have a long growing history?
0:10:06 > 0:10:08It probably started around 1200
0:10:08 > 0:10:12and ended in about 1870.
0:10:12 > 0:10:15Then it was gone for 120, 130 years,
0:10:15 > 0:10:16and...and I brought it back.
0:10:16 > 0:10:19It's a bit like Saffron Walden in Britain then,
0:10:19 > 0:10:21which has a long history of growing saffron,
0:10:21 > 0:10:24but today there's no crocuses left at all.
0:10:25 > 0:10:28In Tudor England, the town of Saffron Walden
0:10:28 > 0:10:30was the epicentre of British production,
0:10:30 > 0:10:33although little of the industry remains.
0:10:33 > 0:10:35So we need someone like you to come back and...
0:10:35 > 0:10:36That's right, that's right.
0:10:36 > 0:10:39I'm waiting for Prince Charles' call, actually.
0:10:41 > 0:10:43And you're harvesting it between October and November -
0:10:43 > 0:10:45does that mean that it's really very much
0:10:45 > 0:10:47a Christmas, seasonal product.
0:10:47 > 0:10:50It is. Yeah. And the yellow colour is nice, too.
0:10:51 > 0:10:55In Austria, saffron is used mainly in desserts and baking,
0:10:55 > 0:10:58so Bernhard and I are making a traditional Austrian cake
0:10:58 > 0:11:02called a gugelhupf, which is often eaten at Christmas.
0:11:03 > 0:11:06I heard that you're a brilliant saffron grower
0:11:06 > 0:11:08but aren't as good with the cooking of things.
0:11:08 > 0:11:11No. That's why my wife gave me a recipe,
0:11:11 > 0:11:14and this tells me how to do it.
0:11:15 > 0:11:17That IS a little recipe.
0:11:17 > 0:11:20Let's hope making it is a piece of cake.
0:11:20 > 0:11:23First, I have to grind the saffron in a pestle and mortar
0:11:23 > 0:11:25and then add five tablespoons of milk,
0:11:25 > 0:11:29allowing the saffron to dissolve and release its unique flavour
0:11:29 > 0:11:32and sunshine yellow colour.
0:11:32 > 0:11:34Wow. That's a really vibrant colour.
0:11:34 > 0:11:37That's yolk yellow. It looks like a yolk.
0:11:37 > 0:11:40I certainly haven't cooked with anything like this before.
0:11:40 > 0:11:43I'm mixing together some icing sugar and butter
0:11:43 > 0:11:44before adding vanilla sugar.
0:11:44 > 0:11:48Then I have to beat the mix till it's light and creamy.
0:11:50 > 0:11:53Right, I think we can probably call that creamed.
0:11:53 > 0:11:56Very much so. And then we put the yolk inside.
0:11:57 > 0:12:02So that's the three egg yolks, and my arm is now going numb.
0:12:02 > 0:12:05OK. It says, "Beat the egg whites together with the salt
0:12:05 > 0:12:06"and the granulated sugar
0:12:06 > 0:12:09"and beat until it forms stiff peaks."
0:12:09 > 0:12:11- SHE SIGHS - You didn't pick a nice, easy,
0:12:11 > 0:12:13non-physical cake.
0:12:13 > 0:12:17Where's an electric mixer when you need one?
0:12:17 > 0:12:20Phew...
0:12:20 > 0:12:24- While I'm panting... - You're doing fine.
0:12:24 > 0:12:26- ..tell me why... - It's really entertaining, actually.
0:12:26 > 0:12:29- THEY LAUGH - Sorry.
0:12:29 > 0:12:33It must be hard work holding that little recipe, Bernhard.
0:12:33 > 0:12:34Then what?
0:12:34 > 0:12:38OK. Blah, blah, blah, blah, blah.
0:12:38 > 0:12:39"..and mix it with the dough."
0:12:39 > 0:12:42You can really smell the saffron, can't you?
0:12:42 > 0:12:43I didn't expect to be able to.
0:12:43 > 0:12:46That's premium quality. The best we have.
0:12:46 > 0:12:49Next, I add some flour mixed with baking powder
0:12:49 > 0:12:51and stir it all together.
0:12:52 > 0:12:56And now I put the mixture into the gugelhupf mould.
0:12:56 > 0:12:58I want to know what it tastes like.
0:12:58 > 0:13:00What do you think?
0:13:00 > 0:13:01Oh, my God!
0:13:01 > 0:13:03Every time I've ever cooked with saffron,
0:13:03 > 0:13:05it's just tasted like a dead spider fell in the bowl
0:13:05 > 0:13:07and got kind of mixed in.
0:13:07 > 0:13:09A bit dusty in the background.
0:13:09 > 0:13:11I don't even think I can even describe it.
0:13:11 > 0:13:13It's definitely a spice, isn't it?
0:13:13 > 0:13:15Almost like paprika and honey mixed,
0:13:15 > 0:13:18but without the spicy notes or without the clawing notes.
0:13:18 > 0:13:20It's just a really beautiful, rich flavour.
0:13:20 > 0:13:22Now we put it in the oven, and we're done.
0:13:22 > 0:13:25Bernhard's not sticking around for the baking bit -
0:13:25 > 0:13:29he's off to encourage those reluctant crocuses to bloom,
0:13:29 > 0:13:34leaving me to enjoy a slice of gugelhupf and one terrific view.
0:13:36 > 0:13:39It's a really unusual taste. I can't quite put my finger on it.
0:13:39 > 0:13:41It's...it's absolutely exquisite,
0:13:41 > 0:13:43but not at all what I was expecting.
0:13:43 > 0:13:47And what I like most about it is the idea that you plant it in August
0:13:47 > 0:13:49and you harvest it and it's ready for Christmas.
0:13:49 > 0:13:52It's like taking a piece of summer sunshine
0:13:52 > 0:13:56and making it last throughout the cold, cold winter.
0:14:02 > 0:14:05I always keep some saffron in my house throughout the year.
0:14:05 > 0:14:09It's perfect for mixing with other seasonal ingredients
0:14:09 > 0:14:12to make this spicy and hearty winter warmer.
0:14:13 > 0:14:16Pumpkins are one of my favourite seasonal veg
0:14:16 > 0:14:17this time of the year.
0:14:17 > 0:14:20I'm going to make a classic soup with pumpkin and mussels
0:14:20 > 0:14:23and one that takes no time at all.
0:14:23 > 0:14:26I'm getting the ball rolling by cooking the mussels.
0:14:26 > 0:14:29First, fry half a chopped onion in butter,
0:14:29 > 0:14:32then add thyme and a good glug of white wine.
0:14:34 > 0:14:37And then throw in the mussels, a decent amount of mussels.
0:14:37 > 0:14:40Now, I don't know why, but whenever I buy saucepans,
0:14:40 > 0:14:42the first thing I do is I throw away the lids,
0:14:42 > 0:14:44and it's not until a dish like this
0:14:44 > 0:14:46where you actually realise that you need the lids.
0:14:46 > 0:14:49So just cover it over with tinfoil.
0:14:49 > 0:14:51And we're going to bring this to the boil
0:14:51 > 0:14:55and cook this quite quickly for about three minutes,
0:14:55 > 0:14:57just until the mussels start to open.
0:14:57 > 0:15:00While they bubble away, prep your pumpkin -
0:15:00 > 0:15:03although, you can make this with squash.
0:15:04 > 0:15:07I like to use the nice...yellow ones.
0:15:07 > 0:15:09You can see this beautiful yellow colour.
0:15:09 > 0:15:12These are bang in season at this time of the year.
0:15:12 > 0:15:15They're fantastic. You can use them for so many different things.
0:15:15 > 0:15:18I've even made ice cream out of these as well.
0:15:18 > 0:15:20An acquired taste, I admit,
0:15:20 > 0:15:23but not quite as Christmassy as this soup.
0:15:23 > 0:15:26In the couple of minutes it takes to peel your pumpkin,
0:15:26 > 0:15:28the mussels will be done.
0:15:28 > 0:15:30Drain them, but keep the cooking liquor for later.
0:15:32 > 0:15:36Then get back to deseeding and chopping your pumpkin,
0:15:36 > 0:15:39before frying an onion in a little bit of butter.
0:15:41 > 0:15:45Then we can add this diced, or sliced, pumpkin.
0:15:46 > 0:15:51Now, you can keep these seeds - you can use these on salads
0:15:51 > 0:15:53mixed together with a little egg white and salt
0:15:53 > 0:15:55and baked in the oven.
0:15:55 > 0:15:57You can get a nice snack that you can have around Christmas time,
0:15:57 > 0:15:59so don't waste them.
0:15:59 > 0:16:01Once the pumpkin's in the pan,
0:16:01 > 0:16:04add two cloves of roughly chopped garlic,
0:16:04 > 0:16:06125 ml of white wine
0:16:06 > 0:16:08and 400ml of stock.
0:16:10 > 0:16:13And then we can take the juice of the mussels.
0:16:13 > 0:16:16Now, it's important when we do this just to let the pan sit
0:16:16 > 0:16:20because so often, in mussels, you end up with a little bit of grit.
0:16:20 > 0:16:23Now, if you let the pan sit, that grit will sink to the bottom,
0:16:23 > 0:16:28so when we tip it out, we leave that grit behind.
0:16:28 > 0:16:31It's just unpleasant to taste, really.
0:16:31 > 0:16:33And then I'm going to bring this to the boil...
0:16:34 > 0:16:37..and add just a little bit of cream.
0:16:37 > 0:16:38I like to add double cream for this,
0:16:38 > 0:16:41but you can add single cream
0:16:41 > 0:16:43Well, the diet starts after Christmas.
0:16:43 > 0:16:46Next throw in warming winter spices,
0:16:46 > 0:16:48starting with a prefect compliment
0:16:48 > 0:16:51to your seasonal pumpkin - star anise.
0:16:51 > 0:16:53Now, count them in because we're going to take them out.
0:16:53 > 0:16:55we don't want to puree the soup with these in -
0:16:55 > 0:16:57it becomes far too strong.
0:16:57 > 0:16:58And then, saffron.
0:16:58 > 0:17:00The redder it is, the deeper red it is,
0:17:00 > 0:17:03the better quality the saffron, generally.
0:17:03 > 0:17:06But be very, very careful with it - it's very, very strong.
0:17:06 > 0:17:10This soup should be a nice and yellow colour from the pumpkin -
0:17:10 > 0:17:13too much of this, it's like a spray tan.
0:17:13 > 0:17:18And as a former Strictly contestant, I have known the trauma of tan.
0:17:18 > 0:17:21Bring your soup to the boil and simmer for seven to eight minutes
0:17:21 > 0:17:23until the pumpkin is tender.
0:17:23 > 0:17:27In that time, you can get the mussels out of their shells.
0:17:27 > 0:17:29When you've got mussels as good as this -
0:17:29 > 0:17:31right on your doorstep in the UK - you've got to use them.
0:17:31 > 0:17:34Make sure you get them nice and fresh.
0:17:35 > 0:17:39And simply cooked, these can be one of the tastiest things...
0:17:39 > 0:17:40you can ever wish to eat.
0:17:40 > 0:17:44When the soup is cooked, it's almost ready for the blender,
0:17:44 > 0:17:46but there's one important job to do first.
0:17:46 > 0:17:49Now we need to go hunting for our star anise,
0:17:49 > 0:17:50because one thing you don't want to be doing
0:17:50 > 0:17:53is blitzing this with these little fellas in.
0:17:53 > 0:17:56So you just need to find the other one...
0:17:56 > 0:17:58which is easier said than done.
0:17:58 > 0:17:59It's in here somewhere.
0:18:01 > 0:18:04With all the star anise EVENTUALLY accounted for,
0:18:04 > 0:18:07I add about two thirds of the mussels
0:18:07 > 0:18:09and blend the soup in batches.
0:18:12 > 0:18:15And the great thing is you can always freeze what you don't use.
0:18:18 > 0:18:21Hopefully what we end up with...
0:18:21 > 0:18:24is a lovely rich...soup.
0:18:25 > 0:18:27And then you've got to season it.
0:18:27 > 0:18:30For that, you've just got to keep trying it...
0:18:31 > 0:18:33..which is an added bonus.
0:18:36 > 0:18:37Salt.
0:18:39 > 0:18:43When it's got enough seasoning, I add a squeeze of lime juice.
0:18:43 > 0:18:45And once it goes into my festive serving dish,
0:18:45 > 0:18:49I throw in a few whole mussels, a splash of cream
0:18:49 > 0:18:53and, for an extra citrusy kick, a garnish of wood sorrel.
0:18:54 > 0:18:57Then comes the best bit - tasting.
0:19:00 > 0:19:03It's warm and it's everything you want for this time of the year.
0:19:03 > 0:19:07It's got that little bit of spice with the star anise,
0:19:07 > 0:19:09but most of all it's great flavour,
0:19:09 > 0:19:12and you get that from the mussels and the pumpkin predominantly.
0:19:15 > 0:19:18That is one cracking bowl of soup.
0:19:20 > 0:19:24One of my favourite Christmas jobs is chopping down my own tree,
0:19:24 > 0:19:27but I never remember to rope in someone
0:19:27 > 0:19:29to help me carry it to the car.
0:19:29 > 0:19:33A bad back is not going to stop me enjoying the festive season, though.
0:19:36 > 0:19:39But food historian Ivan Day has been finding out
0:19:39 > 0:19:42that our ancestors didn't have half as much fun
0:19:42 > 0:19:44in the lead up to the big day.
0:19:44 > 0:19:48We associate Christmas with feasting,
0:19:48 > 0:19:50but before the 16th century,
0:19:50 > 0:19:53it was proceeded by a month of deprivation
0:19:53 > 0:19:56during the Advent fast
0:19:56 > 0:20:00when all meat was forbidden until Christmas Day.
0:20:00 > 0:20:04Fish and seafood were an important element
0:20:04 > 0:20:08in any meal in the lead up to Christmas.
0:20:09 > 0:20:14Advent fasting went out with the Reformation in 16th century Britain,
0:20:14 > 0:20:16but the custom of eating seafood on Christmas Eve
0:20:16 > 0:20:19continued for many years afterwards,
0:20:19 > 0:20:23so new recipes were always in demand.
0:20:23 > 0:20:28If I was a cook in 1758 looking for ideas,
0:20:28 > 0:20:33I might turn to his book by John Thacker -
0:20:33 > 0:20:35The Art Of Cookery.
0:20:35 > 0:20:39In it, I have found a very interesting recipe
0:20:39 > 0:20:44for oysters in a red wine spiced jelly.
0:20:44 > 0:20:47Sounds a bit Christmassy because it does remind me
0:20:47 > 0:20:51a little bit of seafood in gluhwein.
0:20:51 > 0:20:54Now, I've seen Ivan cook a few unusual dishes,
0:20:54 > 0:20:58but oysters in jelly - he's outdone himself.
0:20:58 > 0:21:03He starts with calf's foot jelly, which is the setting agent.
0:21:03 > 0:21:06He then adds red wine, spiced peppercorns,
0:21:06 > 0:21:09mace and lemon juice.
0:21:09 > 0:21:12And finally, these little cochineal beetles,
0:21:12 > 0:21:16which will make the jelly a bright Christmas red.
0:21:16 > 0:21:19It then goes onto the stove to heat up.
0:21:20 > 0:21:22Ivan's using something simple
0:21:22 > 0:21:25to ensure his jelly is clear - egg whites.
0:21:25 > 0:21:28So, look - that's perfectly whipped,
0:21:28 > 0:21:31and we really quickly need to move on
0:21:31 > 0:21:33and get it into the saucepan.
0:21:33 > 0:21:35The whipped egg whites act as a filter
0:21:35 > 0:21:39by attracting particles of spices and crushed beetle.
0:21:39 > 0:21:43The liquid is then slowly strained through a cloth bag.
0:21:43 > 0:21:49Thacker cooked for the dean and chapter of Durham Cathedral.
0:21:49 > 0:21:51Religious institutions like Durham
0:21:51 > 0:21:54were expected to cater for all classes,
0:21:54 > 0:21:56especially at Christmas.
0:21:58 > 0:21:59But this wasn't for the poor,
0:21:59 > 0:22:02and they may have had a lucky escape there.
0:22:02 > 0:22:06Fancy dishes like oysters in jelly were only for high status clergymen.
0:22:06 > 0:22:10And while Ivan's jelly is clearing, he's heading to the garden
0:22:10 > 0:22:13to prepare his festive but slightly messy shellfish.
0:22:13 > 0:22:17Our ancestors had a very slippery definition
0:22:17 > 0:22:19of what they thought were fish -
0:22:19 > 0:22:25they even included beaver, porpoise and sometimes barnacle geese
0:22:25 > 0:22:28on the fish menu for the Advent fast.
0:22:29 > 0:22:31This process is called shucking.
0:22:31 > 0:22:33It's meant to be the sound as they open -
0:22:33 > 0:22:35they make this sort of shucking noise.
0:22:35 > 0:22:36But with these British native ones,
0:22:36 > 0:22:39I always find it really difficult to do,
0:22:39 > 0:22:42especially these very big ones - they just don't want to open.
0:22:43 > 0:22:45Come on.
0:22:45 > 0:22:48I've been there, Ivan, and bought the messy T-shirt.
0:22:48 > 0:22:50Now, shell wrestling complete,
0:22:50 > 0:22:53he goes back inside to gently cook the oysters
0:22:53 > 0:22:56with some mace and peppercorns,
0:22:56 > 0:22:59by which time the jelly's finished straining.
0:22:59 > 0:23:03So the jelly has been dripping down and cooling as it drips,
0:23:03 > 0:23:06and, as you can see, the egg white
0:23:06 > 0:23:08has absolutely cleared it.
0:23:08 > 0:23:12So here I've a bowl of ice.
0:23:12 > 0:23:18And I'm going to ladle in a couple of ladlefuls of the red jelly.
0:23:18 > 0:23:20And I'll start off by putting a layer of oysters,
0:23:20 > 0:23:22and then some more jelly.
0:23:24 > 0:23:29Finally, the very last ladleful of jelly.
0:23:29 > 0:23:33So that's Mr Thacker's oyster jelly finished,
0:23:33 > 0:23:38but before it's served, it really needs to sit for about 24 hours,
0:23:38 > 0:23:41so I'm going to put it into a really cold place.
0:23:44 > 0:23:47OK, time's up - so has the jelly set?
0:23:47 > 0:23:48Hopefully...
0:23:50 > 0:23:52..it will come out.
0:23:52 > 0:23:54For the final flourish,
0:23:54 > 0:23:59Mr Thacker tells us to garnish the jelly
0:23:59 > 0:24:01with fennel,
0:24:01 > 0:24:07and there's an oyster dish fit for a cathedral Christmas feast.
0:24:07 > 0:24:09Well, it looks nice enough,
0:24:09 > 0:24:11but I'll let you do the tasting, Ivan.
0:24:11 > 0:24:13Here goes.
0:24:13 > 0:24:14Bon appetit.
0:24:15 > 0:24:17I'm surprised.
0:24:18 > 0:24:19It's actually quite delicious.
0:24:19 > 0:24:22With a nice glass of white wine,
0:24:22 > 0:24:24that would probably go down pretty well
0:24:24 > 0:24:27in the deanery at Durham Cathedral.
0:24:30 > 0:24:31Well, it's no big surprise that
0:24:31 > 0:24:34oyster jelly has fallen out of fashion,
0:24:34 > 0:24:38but I cant ever imagine Christmas without chestnuts.
0:24:38 > 0:24:40They're tasty enough roasted,
0:24:40 > 0:24:44but I also love them in an amazing dessert from across the Channel.
0:24:44 > 0:24:48It's one of the most festive sweets I've ever tasted.
0:24:49 > 0:24:50Now, as Christmas scenes go,
0:24:50 > 0:24:53you don't get any more Christmassy than the French Alps -
0:24:53 > 0:24:55that beautiful snow-covered mountains,
0:24:55 > 0:24:57and this dessert really epitomises that.
0:24:57 > 0:25:00In fact, it's named after one of those mountains -
0:25:00 > 0:25:02it's a gateau Mont Blanc.
0:25:02 > 0:25:04Now, at its heart, it's got a combination
0:25:04 > 0:25:06of three main ingredients -
0:25:06 > 0:25:09it's got cream, it's got meringue and it's got chestnuts,
0:25:09 > 0:25:11which are bang in season at this time of the year.
0:25:11 > 0:25:14But it's all about the meringue to start off with.
0:25:15 > 0:25:17Get going by putting six egg whites
0:25:17 > 0:25:21and 300g of caster sugar in a mixing bowl,
0:25:21 > 0:25:23then place it over a pan of warm water.
0:25:24 > 0:25:27Now, there's so many different methods of making a meringue.
0:25:27 > 0:25:29This is a Swiss meringue.
0:25:29 > 0:25:33And the technique is to heat the sugar with the egg whites.
0:25:33 > 0:25:35Don't have it sat in the water,
0:25:35 > 0:25:37cos otherwise, it's going to get too hot very quickly
0:25:37 > 0:25:39and start to cook.
0:25:39 > 0:25:41Another key to getting this right is
0:25:41 > 0:25:45to use a really clean and dry whisk and bowl -
0:25:45 > 0:25:47grease or water can spoil the meringue.
0:25:48 > 0:25:51Now, what you end up with is like a royal icing, really,
0:25:51 > 0:25:53and it's perfect for making a dessert
0:25:53 > 0:25:55if you want to stick it in the fridge for a couple of days
0:25:55 > 0:25:57before you serve it.
0:25:57 > 0:26:01Now, ideally, you want to get this to about 60 degrees.
0:26:01 > 0:26:03You can use a little thermometer.
0:26:05 > 0:26:08Once it's the right temperature and all the sugar is dissolved,
0:26:08 > 0:26:10put it onto your mixer.
0:26:10 > 0:26:12Then whisk it for three to four minutes
0:26:12 > 0:26:15until smooth and glossy, but still warm.
0:26:15 > 0:26:17As you can see, it's really firm.
0:26:17 > 0:26:20It's almost like a cloud - it's fantastic.
0:26:20 > 0:26:24Spoon the meringue onto a tray lined with silicon paper.
0:26:24 > 0:26:29Then you need to make a large disk shape with a raised edge.
0:26:29 > 0:26:31And then all you do is pop that in the oven
0:26:31 > 0:26:34for about two and a half hours.
0:26:34 > 0:26:37The oven will need to be preheated to 100 degrees centigrade.
0:26:37 > 0:26:39And once the meringue comes out,
0:26:39 > 0:26:43you'll need to let it cool before adding the snowy filling.
0:26:43 > 0:26:47To turn it into a Mont Blanc, you need cream...
0:26:47 > 0:26:48and a few more ingredients.
0:26:50 > 0:26:52Now, I'm using double cream for this.
0:26:54 > 0:26:57And you incorporate that with what's in this tin.
0:26:57 > 0:27:00Now, this is chestnut puree.
0:27:00 > 0:27:03They come in sweet and savoury versions.
0:27:03 > 0:27:07Make sure you get a 250g tin of the sweet one for this
0:27:07 > 0:27:10or else your dessert will taste like Christmas stuffing.
0:27:12 > 0:27:14And I like to add this at the beginning, really...
0:27:15 > 0:27:18..so when you whip it up...
0:27:18 > 0:27:21you get all the flavours of the chestnut in there.
0:27:21 > 0:27:24While that's whipping up, you can just grab the seeds of a vanilla pod.
0:27:24 > 0:27:27We only want the seeds for this bit.
0:27:27 > 0:27:29You can use a bit of vanilla bean paste if you want.
0:27:29 > 0:27:30But pop that in there as well.
0:27:30 > 0:27:32Don't need any sugar added into this -
0:27:32 > 0:27:34you've got enough with the meringue.
0:27:34 > 0:27:36Don't over do the cream either -
0:27:36 > 0:27:39you just want to whisk it to soft peaks.
0:27:39 > 0:27:41Once you get to that stage,
0:27:41 > 0:27:44you're ready to create your alpine scene.
0:27:44 > 0:27:49My best advice with this is to stick the meringue onto the dish
0:27:49 > 0:27:51so it's nice and solid.
0:27:51 > 0:27:53And then we can basically build it up.
0:27:53 > 0:27:57So you just take your chestnut...
0:27:57 > 0:27:58and cream,
0:27:58 > 0:28:00and don't do anything with it other than that.
0:28:02 > 0:28:05And then we can grab some of these.
0:28:05 > 0:28:07This is really the jewel in the crown at this time of the year -
0:28:07 > 0:28:09marron glace.
0:28:09 > 0:28:11So all it is, really, is a chestnut
0:28:11 > 0:28:14that's been seeped in stock syrup for several times
0:28:14 > 0:28:16and then slowly sort of dried out,
0:28:16 > 0:28:18and you get candied chestnuts, which these are.
0:28:18 > 0:28:21The idea is you put them all the way round,
0:28:21 > 0:28:26so when you cut it, each person gets a marron glace.
0:28:27 > 0:28:29That's is the idea, anyway
0:28:29 > 0:28:32The snowy dessert gets a final dusting
0:28:32 > 0:28:35of grated dark chocolate and seasonal chestnuts.
0:28:43 > 0:28:47It's kind of one of those desserts that is hugely popular
0:28:47 > 0:28:48in the Alps and on the Continent,
0:28:48 > 0:28:51but a lot of people have never even heard of it.
0:28:54 > 0:28:56At first glance, you wouldn't think
0:28:56 > 0:29:00meringue was a seasonal sort of dish.
0:29:02 > 0:29:04But don't forget the chestnuts.
0:29:04 > 0:29:07Full of flavour - simple flavours, as well -
0:29:07 > 0:29:11but the jewel in the crown being these fantastic marron glaces.
0:29:13 > 0:29:15They are so good - I promise you.
0:29:16 > 0:29:17It is wonderful.
0:29:21 > 0:29:25Now, we all know this is supposed to be a season of good will,
0:29:25 > 0:29:29but there's one veg that gets bad-mouthed all year round,
0:29:29 > 0:29:32which is a shame because the Brussels sprout
0:29:32 > 0:29:36is an essential part of the British Christmas dinner.
0:29:36 > 0:29:39East Yorkshire farmer Matthew Rawson and his wife, Zoe,
0:29:39 > 0:29:43are on a mission to rehabilitate this humble green
0:29:43 > 0:29:47and to remind us that it's a veg for all seasons.
0:29:48 > 0:29:50It's a big misconception - a lot of people think that
0:29:50 > 0:29:52Brussels sprouts are just for Christmas.
0:29:52 > 0:29:54I grow around about 17 varieties of Brussels sprout,
0:29:54 > 0:29:57and that's to give me supply from the 1st of September
0:29:57 > 0:29:58right through until the end of March.
0:30:01 > 0:30:03We sell about a third of our Brussels sprouts
0:30:03 > 0:30:05from the very beginning of September to the first week in December.
0:30:05 > 0:30:08We then sell about a third of our crop in December
0:30:08 > 0:30:10with the vast majority of that disappearing
0:30:10 > 0:30:12in the ten days before Christmas.
0:30:12 > 0:30:18Nearly 2.5 billion sprouts are picked, sold and eaten in the UK
0:30:18 > 0:30:20during the festive season -
0:30:20 > 0:30:23that's enough to give one in three people on the planet
0:30:23 > 0:30:25a sprout for Christmas -
0:30:25 > 0:30:28although not all of them would thank you for it.
0:30:28 > 0:30:32Back in the day, I think sprouts were maybe overcooked, overboiled,
0:30:32 > 0:30:34a lot of the older varieties were very bitter,
0:30:34 > 0:30:36but really, we've come away from that -
0:30:36 > 0:30:39we've got lovely sweet-tasting varieties all year round.
0:30:39 > 0:30:40And the sprout's on the rise -
0:30:40 > 0:30:42we're increasing consumption year on year.
0:30:44 > 0:30:45But let's be honest here -
0:30:45 > 0:30:47consumption might increase even more
0:30:47 > 0:30:52if sprouts didn't have a certain...you know, reputation.
0:30:53 > 0:30:56There's a lot said about Brussels sprouts giving people wind,
0:30:56 > 0:30:59and, yeah, maybe if you've got poor digestion, they maybe do.
0:30:59 > 0:31:02All brassicas and sprouts have a high glucose inlet content
0:31:02 > 0:31:04and that, if you eat too many,
0:31:04 > 0:31:07you maybe can get a slight wind infection, yeah.
0:31:07 > 0:31:09A wind infection? Sounds lethal.
0:31:12 > 0:31:15Fortunately, Matthew has ways of changing
0:31:15 > 0:31:18the public's perception of his beloved greens.
0:31:18 > 0:31:21Today, he's invited a group of local school kids
0:31:21 > 0:31:24to come and learn how the sprout reaches their dinner plate.
0:31:24 > 0:31:27All right, guys, who wants a sprout?
0:31:27 > 0:31:30But would sprouts appear on their own Christmas wish list?
0:31:30 > 0:31:36I like sprouts because they're healthy and I just find them tasty.
0:31:36 > 0:31:37Oh, I just don't really like them.
0:31:37 > 0:31:41They just feel weird in your mouth when you're, like, eating them.
0:31:41 > 0:31:42So these are my sprouts.
0:31:42 > 0:31:44This is as we see them ready for picking.
0:31:44 > 0:31:47I plant these out in May. And the sprout is really, really clever.
0:31:47 > 0:31:48If you can see right now,
0:31:48 > 0:31:50each sprout leaf's got a bit of moisture in it,
0:31:50 > 0:31:52and each leaf is designed to run water down to the leaf
0:31:52 > 0:31:54and down to the root,
0:31:54 > 0:31:56so it just keeps itself watered all the time.
0:31:56 > 0:32:00Brussels sprouts come from the same brassica family as cabbages
0:32:00 > 0:32:03and their name may have been the result of their popularity
0:32:03 > 0:32:07in the capital of Belgium during the 16th century.
0:32:07 > 0:32:10It was the Victorians who first introduced them to the UK
0:32:10 > 0:32:13and they probably used children to pick them too.
0:32:13 > 0:32:17Luckily for these kids, Matthew has some modern-day farm tools -
0:32:17 > 0:32:20without them, he couldn't cope with the Christmas rush.
0:32:20 > 0:32:22All right, guys. So what we've got here is
0:32:22 > 0:32:24a sprout harvesting machine.
0:32:24 > 0:32:27All that good work that you guys were doing back there on the stalks,
0:32:27 > 0:32:28this machine does for us.
0:32:28 > 0:32:31And believe it or not, it actually goes though a vacuum cleaner
0:32:31 > 0:32:33which sucks up all the debris and the rubbish
0:32:33 > 0:32:35and nothing but pure sprout, like you've got in those trays,
0:32:35 > 0:32:36land in the hopper.
0:32:36 > 0:32:40But enough of me talking about it - let's see these guys in action.
0:32:43 > 0:32:46In the lead up to Christmas, it becomes very manic.
0:32:46 > 0:32:50We have to run 24/7 for the ten days before Christmas,
0:32:50 > 0:32:54so that involves working a lot of hours, not sleeping,
0:32:54 > 0:32:57but we have to do it to not let the public down
0:32:57 > 0:33:00and to get their sprout on the Christmas table.
0:33:00 > 0:33:03It's Matthew's wife, Zoe, who gets the Brussels sprouts ready
0:33:03 > 0:33:05for their family's Christmas table.
0:33:07 > 0:33:10And she's got a few tips for cooking them.
0:33:10 > 0:33:12We don't put a cross on the bottom of the sprouts -
0:33:12 > 0:33:14Matthew won't let me put a cross on the bottom of the sprouts.
0:33:14 > 0:33:19If you want your sprouts mushy, then that is the way to go about it.
0:33:19 > 0:33:20If I'm boiling them, I do boil them,
0:33:20 > 0:33:22but not very much water, so it's not a full pan,
0:33:22 > 0:33:25and probably only about three or four minutes.
0:33:25 > 0:33:28If you cook it too long, they have in them sulphites
0:33:28 > 0:33:32and that is what makes that horrible, sulphury eggy smell.
0:33:32 > 0:33:34So, basically, you want to avoid that
0:33:34 > 0:33:36by not cooking them for very long.
0:33:36 > 0:33:39They tend to go really bright green
0:33:39 > 0:33:42and that's kind of the best indicator that they're ready.
0:33:43 > 0:33:47But as Matthew said earlier, a sprout isn't just for Christmas,
0:33:47 > 0:33:50so Zoe has had to come up with quite a few recipes
0:33:50 > 0:33:53to keep this veg interesting throughout the winter months.
0:33:53 > 0:33:55Annie, you were quite good at making
0:33:55 > 0:33:57- the croquettes last week, weren't you?- Yeah!
0:33:57 > 0:34:01I stir-fry them, we have them raw, I do coleslaw or salads with them,
0:34:01 > 0:34:02do a sort of bubble and squeak type thing.
0:34:02 > 0:34:06If they're cooked properly or eaten fresh or raw,
0:34:06 > 0:34:08they are a really, really nice vegetable.
0:34:08 > 0:34:11Her latest creations are Brussels sprout croquettes
0:34:11 > 0:34:14and a bacon and cranberry sprout salad.
0:34:14 > 0:34:17But will this be enough to win over a new generation?
0:34:19 > 0:34:21I think it tastes quite nice,
0:34:21 > 0:34:25especially with the flavour of the sprouts in with the potato.
0:34:25 > 0:34:29I think they're very nice with, like, the sprouts in there.
0:34:29 > 0:34:32I think it makes it taste even more nice.
0:34:33 > 0:34:35- ALL:- We love sprouts!
0:34:36 > 0:34:41Well, I was one of the unusual kids who always really liked sprouts,
0:34:41 > 0:34:44but with so much fantastic winter produce around,
0:34:44 > 0:34:48I'd never seen the point of making the same old dinner every Christmas.
0:34:50 > 0:34:51I've been dying to catch up with
0:34:51 > 0:34:54my mate and gardening buddy Charlie Dimmock
0:34:54 > 0:34:58so I'm delighted she's popping over.
0:34:58 > 0:34:59- Charlie!- Hello! How are you?
0:34:59 > 0:35:01How are you doing, stranger? Are you all right?
0:35:01 > 0:35:04- Oh, sorry.- Oh, a gift! - A little present for you.
0:35:04 > 0:35:07- Thank you very much. - A foolproof flowering house plant.
0:35:07 > 0:35:09I wasn't going to bring you cakes, was I?
0:35:09 > 0:35:11- HE LAUGHS - Come along, come along.
0:35:11 > 0:35:14She's going to help me rustle up something festive, seasonal,
0:35:14 > 0:35:16and just a little bit different.
0:35:17 > 0:35:20- Right, welcome to the kitchen. - Thank you.
0:35:20 > 0:35:24Now, simplified, I'm going to do you, like, a chicken casserole.
0:35:24 > 0:35:26OK. So chuck it in the oven and that's it?
0:35:26 > 0:35:28You don't even need an oven for this one.
0:35:28 > 0:35:30- All we need is a pan, really.- OK. - Nice and simple.
0:35:30 > 0:35:33First thing I want you to do is grab me the chicken,
0:35:33 > 0:35:34which is in the bottom of the fridge there.
0:35:34 > 0:35:36Cos what we're going to do,
0:35:36 > 0:35:38rather than just chuck this into one pot,
0:35:38 > 0:35:39I'm going to chop it up first.
0:35:39 > 0:35:41Big year for you, though, this year,
0:35:41 > 0:35:43cos you're preparing Christmas lunch, aren't you?
0:35:43 > 0:35:45I know. First time since 2009.
0:35:45 > 0:35:47So how many people are you catering for?
0:35:47 > 0:35:50Well, at the moment, it's varying between eight and 12.
0:35:50 > 0:35:51What could go wrong?
0:35:51 > 0:35:54Well, you need to know how many you're cooking for...
0:35:54 > 0:35:55- Yeah! - ..that's the first potential thing.
0:35:55 > 0:35:58If 16 people turn up, you're going to have a problem, aren't you?
0:35:58 > 0:36:01No. Well, we'll just have to spread it thinly.
0:36:01 > 0:36:02This is kind of a dish that you could do
0:36:02 > 0:36:04for those eight to 12 people, you see.
0:36:04 > 0:36:06This recipe serves four,
0:36:06 > 0:36:10so obviously Charlie will need to multiply it up for a bigger party.
0:36:10 > 0:36:14The first thing to do is to cut your chicken up into eight pieces
0:36:14 > 0:36:17although, of course, you could get your butcher to do it,
0:36:17 > 0:36:20and something tells me that's the option Charlie would go for.
0:36:20 > 0:36:23Fantastic. You look like you might've done this before.
0:36:23 > 0:36:25I've done it a few times, you see. You know, a few times.
0:36:25 > 0:36:27I saw you on TV, as well -
0:36:27 > 0:36:30you're quite accomplished in the kitchen - MasterChef and all.
0:36:30 > 0:36:33I wasn't - I was out first round, you lying toad!
0:36:33 > 0:36:34Dare I say not your domain this?
0:36:34 > 0:36:37They sold it to me as, "Do you like cooking?"
0:36:37 > 0:36:40I do, but my cooking is...
0:36:40 > 0:36:43music on, glass of wine, pootle around,
0:36:43 > 0:36:45not here's a kitchen, there's a box
0:36:45 > 0:36:47with some ingredients in it, make two dishes - go!
0:36:47 > 0:36:51- Right.- I spent about ten minutes looking for the knives.
0:36:51 > 0:36:52Right, it looks like I'll be doing
0:36:52 > 0:36:55most of the work in the kitchen today then.
0:36:55 > 0:36:56When the chicken's portioned,
0:36:56 > 0:37:00I season the pieces really well, dust them with a little flour
0:37:00 > 0:37:04and fry them in butter until they're golden brown on all sides.
0:37:06 > 0:37:08The reason why we use butter
0:37:08 > 0:37:10is butter gives it flavour but also it gives it colour.
0:37:10 > 0:37:13- OK.- So what got you into gardening in the first place?
0:37:13 > 0:37:15This is going to really surprise you -
0:37:15 > 0:37:19- I was quite a tomboy as a kid. - Never, never.
0:37:19 > 0:37:23I was down the garden to help my grandad in the veggie patch.
0:37:23 > 0:37:25So, yeah, that's... I just sort of fell into it, really.
0:37:26 > 0:37:28When all the chicken has been sealed,
0:37:28 > 0:37:31remove the pieces and put them into a casserole dish.
0:37:31 > 0:37:35Then add one finely chopped onion and a clove of garlic.
0:37:35 > 0:37:37So, if you can get me some Madeira, which is over there.
0:37:39 > 0:37:44Now, a little tip for you - always, always buy good Madeira...
0:37:44 > 0:37:46- OK.- ..cos if the food's rubbish, give that to the folks
0:37:46 > 0:37:49and they'll get hammered and they'll forget about this.
0:37:49 > 0:37:51So a little bit of Madeira in here.
0:37:52 > 0:37:55- There.- A little bit? That's like a gallon and a half!
0:37:55 > 0:37:58No, it's not a gallon and a half - it's just a small amount.
0:37:58 > 0:38:00It's more like 75ml, actually.
0:38:00 > 0:38:03I follow it with half a litre of chicken stock
0:38:03 > 0:38:05and 200ml of double cream.
0:38:05 > 0:38:07Always, always double cream.
0:38:07 > 0:38:09You chefs love to keep the calories up there, don't you?
0:38:09 > 0:38:11- This is actually a low calorie show. - Oh, is it?
0:38:11 > 0:38:16- This whole series is all about... - Wow.- ..keeping your body in shape.
0:38:16 > 0:38:19THEY LAUGH As I pour in the double cream.
0:38:19 > 0:38:22- Yeah.- Mmm...- Mmm...- Look at that.
0:38:23 > 0:38:25So salt and pepper,
0:38:25 > 0:38:26and always buy good quality salt.
0:38:26 > 0:38:29You're going to hate me cos I really don't use much salt at all.
0:38:29 > 0:38:31No. Well, I just want you to taste this.
0:38:31 > 0:38:35The only time I have a lot of salt is with a margarita around the rim.
0:38:35 > 0:38:37- SHE LAUGHS - Sorry!
0:38:38 > 0:38:40See, that's quite pleasant, isn't it?
0:38:40 > 0:38:44- SHE COUGHS - Yeah. It's really salty.
0:38:44 > 0:38:47- It's salt - that's why it's... - Yeah, it's really, really salty.
0:38:47 > 0:38:48Blimey!
0:38:49 > 0:38:51Well, she may not share my salt habit,
0:38:51 > 0:38:55but I know Charlie won't object to fresh herbs.
0:38:55 > 0:38:57Right, a little bit of fresh thyme.
0:38:57 > 0:38:59Now, obviously, Christmas is a busy time for you.
0:38:59 > 0:39:02You're cooking this year. Are you doing panto again this year?
0:39:02 > 0:39:04No panto this year, so that's why I'm doing it.
0:39:04 > 0:39:08So I haven't had a Christmas at home since 2009, so...
0:39:08 > 0:39:11- Cos you've done panto for, what, six...six years?- Six years, yeah.
0:39:11 > 0:39:12What is that like?
0:39:12 > 0:39:14- It's good fun.- Really? - It is good fun, yeah.
0:39:14 > 0:39:16Cos I keep getting asked to do it,
0:39:16 > 0:39:19but they keep asking me to be some, you know, like, fat orange
0:39:19 > 0:39:21in James And The Giant Peach or something like that or...
0:39:21 > 0:39:24Well, I've always been Fairy Organic.
0:39:24 > 0:39:26- A what? Fairy Organic?- Fairy Organic.
0:39:26 > 0:39:28What's...what's that? What's that?
0:39:28 > 0:39:31- Well, there's many jokes that can be had at my expense.- All right.
0:39:31 > 0:39:34And, yeah, there's some jokes in there that are very clever.
0:39:34 > 0:39:36All right. So next time I get asked to do panto,
0:39:36 > 0:39:39- I've got to say yes. - Do it. Just do it one time.
0:39:39 > 0:39:40You will enjoy it.
0:39:40 > 0:39:42It's not going to happen.
0:39:43 > 0:39:45I am definitely sticking to cooking.
0:39:46 > 0:39:49And now I leave the pot to simmer for 15 minutes,
0:39:49 > 0:39:51then get on with chopping the mushrooms.
0:39:51 > 0:39:52So, we've got chanterelles,
0:39:52 > 0:39:55a little bit of chestnut mushrooms as well.
0:39:55 > 0:39:57So seasonal produce - now, obviously we've got pumpkins,
0:39:57 > 0:39:59we've got squashes, we've got, you know, mushrooms -
0:39:59 > 0:40:00what else...?
0:40:00 > 0:40:04Leeks are still going, your cabbages will still be going,
0:40:04 > 0:40:06- Brussels sprouts will still be going.- Yeah.
0:40:06 > 0:40:09So Brussels sprouts - will that be on the menu for you this Christmas?
0:40:09 > 0:40:12Yes, because we are a very traditional family, so yeah.
0:40:12 > 0:40:15But is it quite nice to have Christmas off this year?
0:40:15 > 0:40:16Yeah, I'm very excited by it
0:40:16 > 0:40:18cos I'm going to put some Christmas decorations up,
0:40:18 > 0:40:20which I haven't done for ages.
0:40:20 > 0:40:23I have got Christmas decorations that I made as a child as well.
0:40:23 > 0:40:24- Have you?- Yeah.
0:40:24 > 0:40:27You've still got all the Christmas decorations you had as kid?
0:40:27 > 0:40:30It's a four-pointed star and it still goes on the tree.
0:40:30 > 0:40:33- That's all right.- Not all this posh stuff that you've got.
0:40:33 > 0:40:34I haven't got posh stuff!
0:40:34 > 0:40:37Look, this thing - this is all you've got to do.
0:40:37 > 0:40:40- Look - is you've put the mushrooms in...- Yeah.
0:40:40 > 0:40:42..gently simmer this for 15 minutes and then leave it.
0:40:42 > 0:40:45Put it in the fridge and then, when you come to reheating it,
0:40:45 > 0:40:46put it back on the stove,
0:40:46 > 0:40:49cook it gently for about 20 minutes - it's done.
0:40:49 > 0:40:53Whether you cook it and serve it on the same day or prep ahead,
0:40:53 > 0:40:56I like to throw in a healthy handful of chopped parsley
0:40:56 > 0:40:58just before serving.
0:40:58 > 0:41:00- Have a taste of this.- Go on, then.
0:41:00 > 0:41:01You can tell me what it needs.
0:41:04 > 0:41:07- It needs something. What does it need?- Pepper.
0:41:07 > 0:41:09Yeah. It needs something else.
0:41:09 > 0:41:12- You're going to say butter, aren't you?- Exactly right, Charlie.
0:41:12 > 0:41:14You're exactly right there.
0:41:14 > 0:41:17It needs a little bit of this to enrich it.
0:41:18 > 0:41:19Now taste that.
0:41:23 > 0:41:24Yes, that's very nice.
0:41:24 > 0:41:27You could get a job doing this.
0:41:27 > 0:41:29Well, thanks, Charlie - I'll keep that in mind.
0:41:29 > 0:41:32Now, to go with my lovely seasonal stew,
0:41:32 > 0:41:35I just need to reheat some mash I made earlier.
0:41:35 > 0:41:37And if you thought the casserole was rich...
0:41:37 > 0:41:39Best mashed potato is done with
0:41:39 > 0:41:42equal quantities of potato, butter and cream.
0:41:42 > 0:41:44- No!- Yes, Charlie.
0:41:44 > 0:41:46It's a must. Look at that.
0:41:48 > 0:41:51I don't like it when it's like baby food, like, puree.
0:41:51 > 0:41:53Could you add a few more lumps to it?
0:41:53 > 0:41:56- THEY LAUGH - I'm just joking, just teasing!
0:41:57 > 0:41:59Now, check out this chicken.
0:42:00 > 0:42:01- Are you ready?- Mm-hm.
0:42:01 > 0:42:04This is the moment you take it to the table on Christmas Day.
0:42:05 > 0:42:06Oh, look at that.
0:42:06 > 0:42:08Oh, smells yummy.
0:42:08 > 0:42:12I was hoping to have our seasonal supper around the table,
0:42:12 > 0:42:15but Charlie wants to watch the sunset from the garden.
0:42:15 > 0:42:19My guess is she's been cooped up doing panto for too long.
0:42:19 > 0:42:22This is actually the perfect dish for this time of the year, isn't it?
0:42:22 > 0:42:25Yes, nice and warming, good flavours...
0:42:25 > 0:42:28It tastes wintry, doesn't it?
0:42:28 > 0:42:29- It does taste wintry.- Mm.
0:42:31 > 0:42:34I love cooking with fresh produce all year round,
0:42:34 > 0:42:36but there's something extra special
0:42:36 > 0:42:40about the seasonal flavours at Christmas time -
0:42:40 > 0:42:42they're rich, warm, comforting
0:42:42 > 0:42:45and guaranteed to put you in a festive mood,
0:42:45 > 0:42:48unless you're made to eat it in the freezing cold.
0:42:48 > 0:42:51I never thought a dish would warm up my knees.
0:42:53 > 0:42:55You can find all the recipes from the series on...
0:43:00 > 0:43:01Well, Charlie thanks for coming
0:43:01 > 0:43:04and I hope Christmas lunch goes pretty well.
0:43:04 > 0:43:07- SHE LAUGHS - Are you on the end of the phone?
0:43:07 > 0:43:10Well, if I'm not, I'm only ten miles away, aren't I, really?
0:43:10 > 0:43:11You'll be here, banging on the door!
0:43:11 > 0:43:15- "It's all gone wrong!" - THEY LAUGH