0:00:02 > 0:00:05'The heart of my home is the kitchen.
0:00:05 > 0:00:09'And at this time of the year, it's the perfect place to gather
0:00:09 > 0:00:11'and celebrate the festive season.
0:00:16 > 0:00:19'For me, Christmas is all about rustling up some fantastic food.
0:00:22 > 0:00:25'And eating it in the company of my favourite people.
0:00:27 > 0:00:29'These are the dishes that I cook
0:00:29 > 0:00:31'when I want to spread a little bit of cheer.'
0:00:33 > 0:00:35These are my Christmas home comforts.
0:00:43 > 0:00:50# Have yourself a merry little Christmas... #
0:00:50 > 0:00:52'Christmas is a time for giving,
0:00:52 > 0:00:55'but it's the presents you've taken the trouble to make yourself
0:00:55 > 0:00:58'which reflect the special time of year.'
0:00:59 > 0:01:01And I've got tonnes of ideas for home-made treats
0:01:01 > 0:01:04that make perfect gifts for the festive season.
0:01:07 > 0:01:10'So I'm knocking up some Christmas goodies for the carol singers.'
0:01:10 > 0:01:12You've got to sing for your supper in this house.
0:01:12 > 0:01:16In Austria, Annie Gray gets top marks for her cranberry chocolate.
0:01:16 > 0:01:17I've done well.
0:01:17 > 0:01:22And back here, I'm cooking Mary Berry a very special meal.
0:01:22 > 0:01:25Mary! 'And trying hard not to ruin her Christmas jumper.'
0:01:25 > 0:01:27- Are you trying to get it...? - Oh, crikey!
0:01:27 > 0:01:29- It's the lobster getting its own back!- You're doing quite well.
0:01:29 > 0:01:32'But first, I'm getting things off to a magical start
0:01:32 > 0:01:36'with my snow-covered take on a time-honoured tradition.'
0:01:36 > 0:01:38# Let it snow, let it snow let it snow... #
0:01:38 > 0:01:40'Gently spiced and covered with candy,
0:01:40 > 0:01:43'all the kids will fall in love with it.
0:01:43 > 0:01:45'Even the big ones, like me.'
0:01:45 > 0:01:48Now, as Christmas presents go, you can't beat the excitement
0:01:48 > 0:01:51of a group of kids diving into a gingerbread house.
0:01:51 > 0:01:53I'm not going to do a gingerbread house,
0:01:53 > 0:01:55I'm going to do a gingerbread garage.
0:01:55 > 0:01:58And I've got a load of kids coming around to dive into it later.
0:01:58 > 0:02:03But it all starts with an amazing spiced gingerbread mix.
0:02:03 > 0:02:08'To make the biscuit walls, cream together 400 grams of softened butter
0:02:08 > 0:02:11'with the same amount of soft brown sugar.
0:02:11 > 0:02:15'Then drizzle in two tablespoons of treacle.
0:02:15 > 0:02:18'And 200 grams of golden syrup.
0:02:18 > 0:02:20'And mix everything together.
0:02:22 > 0:02:25'Next, add two tablespoons of ground ginger,
0:02:25 > 0:02:28'four teaspoons of mixed spice...
0:02:30 > 0:02:32'..one teaspoon of ground cloves...
0:02:35 > 0:02:38'..and half a teaspoon of bicarbonate of soda.'
0:02:38 > 0:02:40Just carefully mix it now to mix in all those spices.
0:02:40 > 0:02:42Now, you're not creating a cake,
0:02:42 > 0:02:44so you don't have to beat the hell out of it.
0:02:45 > 0:02:47You're just creating a biscuit.
0:02:47 > 0:02:50So once all your spices are together...
0:02:52 > 0:02:55..stop the machine and then throw in a kilo of flour.
0:02:57 > 0:03:01This is why it's important, depending on the size of your house, or garage,
0:03:01 > 0:03:05will depend whether you make this in two batches or not.
0:03:08 > 0:03:11'Mix in the flour along with two tablespoons of water.
0:03:15 > 0:03:17'Then tip this batch of mix on to the work surface.
0:03:18 > 0:03:20'Start to pull the dough together,
0:03:20 > 0:03:24'adding another tablespoon of water if it feels dry.
0:03:24 > 0:03:27'Then gently knead it until it forms a dough.'
0:03:30 > 0:03:32It doesn't really matter if you overwork it a little bit.
0:03:35 > 0:03:37Perfect!
0:03:37 > 0:03:38'Now for the templates.
0:03:38 > 0:03:42'You can order them online and simply print them out.'
0:03:42 > 0:03:46But I've made my own because instead of a house, I'm going to do a garage.
0:03:46 > 0:03:50'Lay a third of the dough on a silicone mat.
0:03:50 > 0:03:55'Lightly dust with flour and roll it out to roughly three mils thick.'
0:03:55 > 0:03:57So once you get to that stage,
0:03:57 > 0:03:59you can grab a little template, like that,
0:03:59 > 0:04:02use a knife and cut around.
0:04:03 > 0:04:07You can still use all the trimmings, as well, from the edge.
0:04:08 > 0:04:11'Next, grab a cookie cutter to make a window.'
0:04:11 > 0:04:14Press through, take that bit out.
0:04:14 > 0:04:16And there you have one of your gable ends.
0:04:16 > 0:04:19Just repeat the process with all the templates, really.
0:04:22 > 0:04:24And I've set the oven quite low for this one
0:04:24 > 0:04:26because we want to gently cook these.
0:04:26 > 0:04:30And these want to cook for about 17-18 minutes.
0:04:38 > 0:04:41Now, obviously, you need the mortar for your brickwork.
0:04:41 > 0:04:43And for that, we turn our attention to icing.
0:04:44 > 0:04:50'To make it, mix together 650 grams of icing sugar with three egg whites
0:04:50 > 0:04:52'and beat for at least 10 minutes.
0:04:53 > 0:04:56'It needs to be rich, smooth and thick enough
0:04:56 > 0:04:59'to decorate and hold the gingerbread pieces together.
0:05:05 > 0:05:07'When the gingerbread is ready,
0:05:07 > 0:05:10'trim the pieces one more time to match the templates.
0:05:11 > 0:05:15'And then leave them to cool down before you attempt the big build.'
0:05:18 > 0:05:20Now, this is kind of royal icing that we want.
0:05:22 > 0:05:25Nice and firm. We don't want it too wet.
0:05:25 > 0:05:28It's never going to stick the biscuits together.
0:05:29 > 0:05:32'Next, fill a piping bag with the royal icing
0:05:32 > 0:05:36'and pipe a thick foundation line on to a baseboard
0:05:36 > 0:05:38'and carefully stick down the walls.
0:05:39 > 0:05:43'Then pipe between the sides to strengthen.
0:05:43 > 0:05:45'Cement never tasted this good.'
0:05:45 > 0:05:49To be honest, there's something actually enjoyable about doing this.
0:05:49 > 0:05:51It's a bit like a fancy Airfix kit.
0:05:51 > 0:05:55'To finish, be as decorative with the icing as you like.
0:05:55 > 0:05:58'And add a final designer flourish with some sweets.'
0:05:58 > 0:06:03My favourite ones at school were always floral gums. They tasted like soap.
0:06:03 > 0:06:06Why I liked them? Maybe I didn't like sharing with other people.
0:06:06 > 0:06:08Nobody else seemed to like them on the bus.
0:06:08 > 0:06:11Not quite finished yet. This is a garage, remember.
0:06:14 > 0:06:17'Now, that's a garage I'd like to park my car in.
0:06:18 > 0:06:21'Sweet, spicy and completely edible.
0:06:22 > 0:06:24'Willy Wonka would be proud.
0:06:24 > 0:06:26'But before the kids can tuck in,
0:06:26 > 0:06:29'there's a few presents to hand out first.'
0:06:29 > 0:06:31LAUGHTER
0:06:31 > 0:06:32That's yours, buddy.
0:06:34 > 0:06:36Let's go and grab some gingerbread.
0:06:38 > 0:06:40OK, guys, this is my present to you.
0:06:40 > 0:06:46And it's all edible, apart from the cars. Dive in!
0:06:51 > 0:06:53EXCITED CHATTER
0:06:58 > 0:07:01- There you go.- The whole roof! I'm going for the whole roof!
0:07:02 > 0:07:05- Oh!- Ginormous!
0:07:05 > 0:07:07See, four hours to make, five seconds to destroy.
0:07:12 > 0:07:16My house is always full of sweets and treats at this time of the year.
0:07:16 > 0:07:19But if you have a very sweet tooth,
0:07:19 > 0:07:22Austria is the place to indulge it at Christmas.
0:07:22 > 0:07:25We sent our festive food reporter, Annie Gray.
0:07:27 > 0:07:29Austria's long-standing love affair
0:07:29 > 0:07:32with cakes, baking and all things sweet
0:07:32 > 0:07:34really comes into its own at Christmas.
0:07:35 > 0:07:38'I spent the last few months here meeting the artisans
0:07:38 > 0:07:41'and food producers who transformed this country
0:07:41 > 0:07:43'into the capital of Christmas food.
0:07:49 > 0:07:51'And my next stop is in the heart of Tyrol.
0:07:51 > 0:07:55'In the mountains above Landeck, I met Therese Fiegl,
0:07:55 > 0:07:57'mastermind of Tiroler Edle,
0:07:57 > 0:07:58'an artisan chocolate
0:07:58 > 0:08:02'made with ingredients from the surrounding mountains
0:08:02 > 0:08:05'and the milk of an unusual local dairy cow.
0:08:07 > 0:08:10We try to get only milk from the roaming grey cows,
0:08:10 > 0:08:14which is not easy because there are not so many grey cow farmers,
0:08:14 > 0:08:18but...but we did it!
0:08:18 > 0:08:20And we have especially one farmer,
0:08:20 > 0:08:23who is delivering to the confectioner every week.
0:08:25 > 0:08:28The Tyrolean Greys, a formally endangered breed,
0:08:28 > 0:08:31have been grazing on herbs and grasses high up in these mountains
0:08:31 > 0:08:34for more than 3,000 years.
0:08:34 > 0:08:37Their bells play the soundtrack of Tirol
0:08:37 > 0:08:41and they produce a flavoursome milk perfect for Therese's chocolate.
0:08:43 > 0:08:46All the products that go into the chocolates are local, aren't they?
0:08:46 > 0:08:49- So things like honey.- Yes. - What else do you use?
0:08:49 > 0:08:52We have honey, we have different kinds of nuts, we have mint,
0:08:52 > 0:08:55also cranberries and wheat.
0:08:55 > 0:08:59- We get it over here. - THEY LAUGH
0:08:59 > 0:09:00With all those local ingredients,
0:09:00 > 0:09:03that must mean the chocolates are really seasonal.
0:09:03 > 0:09:06How does that affect what you make all year round?
0:09:06 > 0:09:10We have some chocolates only in autumn and some only in spring.
0:09:10 > 0:09:13And in summertime, we don't produce any chocolates
0:09:13 > 0:09:16because the grey cows are up in the higher mountains
0:09:16 > 0:09:19and we say our cows are on holiday!
0:09:19 > 0:09:21- That's brilliant!- Yes.
0:09:21 > 0:09:24The cows might be part-timers, but down in the valley,
0:09:24 > 0:09:27Therese's master chocolatier, Hansjoerg Haag,
0:09:27 > 0:09:29is busy all year round.
0:09:31 > 0:09:34Their chocolates now come in 45 different flavours.
0:09:34 > 0:09:37Five of which have recently been added to
0:09:37 > 0:09:39the Selfridges' chocolate library.
0:09:40 > 0:09:42- Hello!- Hello.
0:09:42 > 0:09:45'And today, I'm going to help Hansjoerg
0:09:45 > 0:09:48'make his Christmassy cranberry chocolate.'
0:09:48 > 0:09:50HE SPEAKS GERMAN
0:09:50 > 0:09:53What makes this chocolate so special,
0:09:53 > 0:09:55so perfect for a Christmas gift
0:09:55 > 0:09:58is all of these locally-sourced fillings.
0:09:58 > 0:10:02This is milk from the local Tyrolese grey cows.
0:10:02 > 0:10:04HE SPEAKS GERMAN
0:10:05 > 0:10:08'These cranberries grow on a nearby hillside
0:10:08 > 0:10:11'and the first stage is to add them to the rich Tyrolean cream.'
0:10:13 > 0:10:16- What we're doing here is heating this.- Ja.
0:10:16 > 0:10:20We're just going to put all of this cut chocolate
0:10:20 > 0:10:22into our hot cream and cranberry mix.
0:10:26 > 0:10:29Effectively, we're making a ganache.
0:10:29 > 0:10:31'The mixture must now cool and thicken up
0:10:31 > 0:10:34'before it can be poured into the chocolate moulds.'
0:10:35 > 0:10:38Obviously, if it was boiling hot, the whole thing would melt
0:10:38 > 0:10:41and we'd have an almighty mess and I'd just have to eat it.
0:10:41 > 0:10:44So it's probably better that we've left it to cool.
0:10:49 > 0:10:52When it's cooled, it's time to pipe the cranberry mixture
0:10:52 > 0:10:54carefully into the chocolate shells.
0:10:57 > 0:11:01It's quite something to know that we're piping into chocolate
0:11:01 > 0:11:05and behind us, if I just looked out of the window, I'd see cows
0:11:05 > 0:11:08and could probably, if I squinted, the field
0:11:08 > 0:11:11where the cranberries are growing that are going into this.
0:11:11 > 0:11:13HE SPEAKS GERMAN
0:11:13 > 0:11:16OK. The last thing to do when these have cooled enough
0:11:16 > 0:11:18is to put one more layer of chocolate on top
0:11:18 > 0:11:22so that you've got a sandwich of this half milk, half dark chocolate,
0:11:22 > 0:11:23which is gorgeous.
0:11:23 > 0:11:26The cream, cranberry chocolate layer
0:11:26 > 0:11:28and then another layer of chocolate itself,
0:11:28 > 0:11:32which really is a sort of Tyrolean chocolate sandwich.
0:11:34 > 0:11:37And I am going to put the final touch on top.
0:11:38 > 0:11:39OK.
0:11:41 > 0:11:43THEY SPEAK GERMAN
0:11:45 > 0:11:48And all made here, in these beautiful surroundings,
0:11:48 > 0:11:50with the mountains outside the window.
0:11:51 > 0:11:53'Beautiful it may be,
0:11:53 > 0:11:56'but will my attempt at Christmassy cranberry chocolate
0:11:56 > 0:11:59'impress Hansjoerg?'
0:11:59 > 0:12:00- OK.- OK?!
0:12:00 > 0:12:02HE SPEAKS GERMAN
0:12:02 > 0:12:04SHE LAUGHS
0:12:04 > 0:12:07I've done well! Excellent!
0:12:07 > 0:12:10I think this looks perfect for Christmas. I can't wait!
0:12:13 > 0:12:17'I promised Hansjoerg I'd keep his chocolate for Christmas morning.
0:12:17 > 0:12:19'Yeah, right!'
0:12:25 > 0:12:27This is really special.
0:12:27 > 0:12:30It not only looks really good, but now I've seen it made,
0:12:30 > 0:12:34I understand that it's totally regionally specific to here, the Tyrol.
0:12:34 > 0:12:37I look at these mountains and I eat them.
0:12:38 > 0:12:40This is the kind of gift I would be so proud
0:12:40 > 0:12:42to give my friends for Christmas.
0:12:46 > 0:12:50# It's beginning to look a lot like Christmas...#
0:12:50 > 0:12:52'If you're anything like me,
0:12:52 > 0:12:55'you hate turning up to somebody's house empty-handed
0:12:55 > 0:12:57'over the festive period.
0:12:57 > 0:12:59'Well, I have a Christmas cracker of a dish
0:12:59 > 0:13:02'that will be welcome at anyone's door.
0:13:02 > 0:13:05'And it uses up all those seasonal leftovers.
0:13:07 > 0:13:08You can call it a chicken pan bagnat,
0:13:08 > 0:13:10or basically, a fancy chicken sandwich.
0:13:10 > 0:13:12Call it what you want, but this is a great thing
0:13:12 > 0:13:15to take around to all your friends around Christmas time.
0:13:15 > 0:13:17It's really a special sandwich.
0:13:17 > 0:13:19You're almost making a terrine, really.
0:13:19 > 0:13:22But the first thing I'm going to do is make our sauce for this.
0:13:22 > 0:13:25And it's basically just a simple orange and cranberry sauce.
0:13:25 > 0:13:28So we take some cranberries, these are frozen cranberries,
0:13:28 > 0:13:29which are perfect for this.
0:13:29 > 0:13:32We grab some orange juice, throw the whole lot in.
0:13:32 > 0:13:35And basically, bring this to the boil.
0:13:36 > 0:13:39And while that's coming to the boil, I'm just going to crush up some juniper.
0:13:41 > 0:13:45'Add the well-crushed juniper berries to the pan.
0:13:45 > 0:13:47'Along with some caster sugar...
0:13:49 > 0:13:50'..and some orange zest.
0:13:51 > 0:13:56'Bring it to the boil...and let it simmer for five minutes.'
0:13:56 > 0:13:59Now, while that's happening...
0:14:00 > 0:14:02..we can then grab our chicken.
0:14:04 > 0:14:08And then what we want to do with this is basically just rip it up.
0:14:08 > 0:14:10And keep all the meat.
0:14:10 > 0:14:15Including the skin, but take out all the bones.
0:14:15 > 0:14:18Do it quite carefully because some of the bones are a little bit dodgy.
0:14:18 > 0:14:21And also, with a chicken, get this bit here.
0:14:21 > 0:14:24This is what's known as the oyster, or the eye.
0:14:24 > 0:14:27There. You've got this amazing knuckle of meat just underneath
0:14:27 > 0:14:31the leg area, where the thigh is. That's the best part of the chicken.
0:14:31 > 0:14:36And one that...the cook always keeps for themselves. Delicious!
0:14:36 > 0:14:39'Consider it as a gift to myself.'
0:14:39 > 0:14:42You can make this with entirely anything you want.
0:14:42 > 0:14:45A bit of turkey, a bit of beef, pork.
0:14:45 > 0:14:46It's entirely up to you.
0:14:46 > 0:14:49But it all starts with the star of the show, which is one of these.
0:14:49 > 0:14:52Because what you're going to use this for is a nice terrine.
0:14:52 > 0:14:56And as we layer it all up, it'll hold in all that nice flavour.
0:14:56 > 0:15:01So the first thing we do is make a little hole in the top.
0:15:01 > 0:15:05Lift this out. The smell of sourdough is fabulous.
0:15:05 > 0:15:08'Yes, I know, that was another little gift to myself.
0:15:08 > 0:15:11'But you need to rip out all the bread from the loaf's centre
0:15:11 > 0:15:14'to make way for the sandwich filling.
0:15:14 > 0:15:17'You can always keep the bread to make stuffing.'
0:15:17 > 0:15:20So our chutney is now ready. Switch this off and grab...
0:15:20 > 0:15:23I'll just press this down just a little bit,
0:15:23 > 0:15:25just to break the cranberries.
0:15:28 > 0:15:32'I'm starting my sandwich assembly with a layer of cranberry chutney.
0:15:33 > 0:15:35'And some sliced red onion.'
0:15:39 > 0:15:41Throw that in the base.
0:15:41 > 0:15:45You can then grab some rocket. This is purely for colour.
0:15:45 > 0:15:48You can just put basil in there if you wanted to.
0:15:48 > 0:15:51A little gem. It's entirely up to you. Courgettes.
0:15:51 > 0:15:53Anything you've got left over.
0:15:53 > 0:15:55I've got some stuffing here, sage and onion stuffing.
0:15:55 > 0:15:57That can go in.
0:15:59 > 0:16:02'I've also got mozzarella cheese in the mix, too.'
0:16:02 > 0:16:07Every couple of layers, you want to stop, grab some seasoning.
0:16:08 > 0:16:10Salt and black pepper.
0:16:10 > 0:16:14And then you can put a layer of this chicken in.
0:16:15 > 0:16:18'Keep layering the various fillings, including those juices
0:16:18 > 0:16:21'and onions from the roasted chicken pan
0:16:21 > 0:16:23'until you reach the top of the bread.'
0:16:23 > 0:16:26You've got some of the cranberry sauce.
0:16:26 > 0:16:28Now, you want to put a little bit on the top.
0:16:28 > 0:16:30And obviously, you've got the lid.
0:16:30 > 0:16:32So spread it around the top.
0:16:32 > 0:16:34Salt and pepper.
0:16:36 > 0:16:37Like that.
0:16:37 > 0:16:41Now, really, the key to this as a Christmas present is, wrap it up.
0:16:41 > 0:16:44'But we're not talking tinsel and Christmas paper here,
0:16:44 > 0:16:46'just good old clingfilm.'
0:16:49 > 0:16:52And we have it nice and tight, like that.
0:16:52 > 0:16:55Stick a nice little label on it, "Happy Christmas, Doreen!"
0:16:55 > 0:16:56Lovely!
0:16:56 > 0:17:00'The wrapped sandwich can now be stored in the fridge
0:17:00 > 0:17:02'for up to five days.
0:17:02 > 0:17:05'But I can't wait that long to open this Christmas present.'
0:17:08 > 0:17:11Check out this for the ultimate Christmas sandwich.
0:17:11 > 0:17:13Ho-ho-ho-ho!
0:17:13 > 0:17:15See, how good does that look?
0:17:15 > 0:17:18And if you're wondering how it tastes,
0:17:18 > 0:17:21don't take my word for it, take theirs. Come on, guys.
0:17:22 > 0:17:24'Someone's got to feed the elves.'
0:17:25 > 0:17:27Yum! I'm just going to go for a slice.
0:17:27 > 0:17:30- It's amazing!- That's so good!
0:17:30 > 0:17:32It's like a leftover Christmas dinner sandwich.
0:17:32 > 0:17:35- It is perfect. - This is actually my idea of heaven.
0:17:35 > 0:17:39'This is one almighty sandwich stuffed with leftovers
0:17:39 > 0:17:40'to be loved over.
0:17:40 > 0:17:43'Bring this to the homes of friends and family
0:17:43 > 0:17:45'and you'll be more welcome than Santa.'
0:17:45 > 0:17:47You don't get many leftovers with you lot.
0:17:47 > 0:17:49LAUGHTER
0:17:51 > 0:17:55'Of course, one of the best things to eat with any festive leftovers
0:17:55 > 0:17:56'are chutneys and relishes.
0:17:56 > 0:17:59'Which always make a welcome seasonal present.'
0:18:01 > 0:18:04And just a few miles from where I grew up in Yorkshire,
0:18:04 > 0:18:07Sarah Puckett produces a range of pickles and preserves
0:18:07 > 0:18:10inspired by her seafaring family.
0:18:10 > 0:18:13The exotic ingredients they brought home
0:18:13 > 0:18:16still take her right back to her childhood.
0:18:16 > 0:18:18The fondest memory for me
0:18:18 > 0:18:22was what Mum used to call a fridge-cleaning supper,
0:18:22 > 0:18:26where we would have lots of leftover meats and cheeses
0:18:26 > 0:18:30and then Dad, who was a big chutney-maker,
0:18:30 > 0:18:32would open his chutney cupboard
0:18:32 > 0:18:37and out would come all these weird and wonderful pickles and chutneys
0:18:37 > 0:18:38and all sorts of goodies.
0:18:38 > 0:18:40So for me, chutneys and pickles
0:18:40 > 0:18:45always evoke a really nice, warm family feeling.
0:18:45 > 0:18:49Sarah's father and both of her grandfathers were sailors
0:18:49 > 0:18:51who always brought unusual ingredients
0:18:51 > 0:18:53and spices back from their travels.
0:18:56 > 0:19:01My grandmothers used to make them into fantastic chutneys.
0:19:01 > 0:19:04They used to have their own veg gardens, too.
0:19:04 > 0:19:06So they would use lots of British produce,
0:19:06 > 0:19:08but then put a little bit of a twist on it
0:19:08 > 0:19:11by adding in all these different spices
0:19:11 > 0:19:14that my grandfathers had brought home.
0:19:14 > 0:19:17Sarah's own chutneys, based on her grannies' original recipes,
0:19:17 > 0:19:20went down so well with her friends,
0:19:20 > 0:19:23she decided to turn her hobby into a business.
0:19:23 > 0:19:28I quit my job, I bought two pans, two wooden spoons and off I went.
0:19:28 > 0:19:31And all my friends thought I was completely mad.
0:19:31 > 0:19:33But I decided that I was going to give it a go.
0:19:33 > 0:19:37And at least I'd tried. And here I am two years further down the line.
0:19:37 > 0:19:39You can always spot somebody
0:19:39 > 0:19:43who's really passionate about making pickles and chutney
0:19:43 > 0:19:46because we've all got really bad hands.
0:19:46 > 0:19:50Because we keep our hands in lots of salt and lots of cold water.
0:19:50 > 0:19:53Ah, well, bad hands make good pickles.
0:19:53 > 0:19:57And with her busiest time of year fast approaching,
0:19:57 > 0:19:59Sarah's on the lookout for new variations.
0:20:02 > 0:20:04Every walk in the Yorkshire countryside
0:20:04 > 0:20:07is a chance to search for seasonal produce
0:20:07 > 0:20:09in nature's very own larder.
0:20:10 > 0:20:12Let's have a look.
0:20:12 > 0:20:15I'm foraging for sloes.
0:20:15 > 0:20:17We had a good, hard frost last night.
0:20:17 > 0:20:20As soon as you've had the good, hard frost of the year,
0:20:20 > 0:20:22then you can go and get the sloes.
0:20:22 > 0:20:26And they're fantastic for putting into port or gin.
0:20:26 > 0:20:30And it goes really well with my redcurrant and sloe port chutney,
0:20:30 > 0:20:32which is lovely for Christmas.
0:20:32 > 0:20:36But they're quite tricky to pick because they're quite spiky.
0:20:40 > 0:20:43Armed with last year's home-made sloe berry port,
0:20:43 > 0:20:46Sarah's now ready to make that seasonal chutney.
0:20:47 > 0:20:50This one is designed, it's nice and sharp,
0:20:50 > 0:20:52so it goes really well with your festive goose.
0:20:52 > 0:20:57And it's also fantastic for sticking with fatty meats, like duck or lamb.
0:20:57 > 0:21:01This one, we're going to pop on the table for Boxing Day.
0:21:05 > 0:21:08Most commercial chutneys take months to ferment and mature,
0:21:08 > 0:21:11but as Sarah uses a mild cider vinegar
0:21:11 > 0:21:13rather than the more acidic malt version,
0:21:13 > 0:21:17hers can be eaten within 24 hours.
0:21:17 > 0:21:21And alongside her chutneys, she also produces these.
0:21:21 > 0:21:24But be careful, her family recipe for pickled onions
0:21:24 > 0:21:26does come with a health warning.
0:21:26 > 0:21:31So if you like your pickled onions hot, you snap your chilli
0:21:31 > 0:21:34and if you like your pickled onions to have just a little bit of heat,
0:21:34 > 0:21:36then you keep your chilli whole.
0:21:36 > 0:21:39Or, if you're like Dad,
0:21:39 > 0:21:43then you take a whole...heap of chillies,
0:21:43 > 0:21:48you snap them all and then you might put in one or two pickled onions.
0:21:48 > 0:21:50After Boxing Day, we tend not to get
0:21:50 > 0:21:53an awful lot of visitors in our house, but I've no idea why.
0:21:53 > 0:21:55SHE LAUGHS
0:21:55 > 0:21:57Mm. I think I can guess.
0:21:57 > 0:21:59Anyway, one final question.
0:21:59 > 0:22:04What does Sarah do with all the fresh veg that doesn't end up in a pickle?
0:22:07 > 0:22:10The best thing of all is, when you've finished your Christmas party,
0:22:10 > 0:22:12you then take your garland to pieces
0:22:12 > 0:22:14and you've got a cracking soup
0:22:14 > 0:22:17which will keep you going all the way through January.
0:22:17 > 0:22:20Friends and family have gathered for a festive supper.
0:22:20 > 0:22:22And Sarah is being Santa,
0:22:22 > 0:22:25laying the table with a feast of different chutneys.
0:22:25 > 0:22:29Because everyone has their own favourite bit on the side.
0:22:29 > 0:22:32Carrot and cardamom is a personal favourite of mine. It goes with ham,
0:22:32 > 0:22:34which you tend to have a ham on Christmas Day.
0:22:34 > 0:22:36It's very good with cheese and things like that.
0:22:36 > 0:22:38Pear and apricot is my absolute favourite.
0:22:38 > 0:22:39Delicious with sheep's cheese.
0:22:39 > 0:22:41Rob's is the chilli jam.
0:22:41 > 0:22:43I love to have it with burgers, steak.
0:22:43 > 0:22:45It's really nice. I love it.
0:22:45 > 0:22:48I think this is so lovely, that when you've worked really hard
0:22:48 > 0:22:52and you're really passionate about using lots of fresh
0:22:52 > 0:22:54and local, or British produce,
0:22:54 > 0:22:57there's no better symbol of love and friendship
0:22:57 > 0:23:00than all your friends and family all sat around at Christmas time,
0:23:00 > 0:23:03all really enjoying a really good meal
0:23:03 > 0:23:05with some really good quality pickles.
0:23:09 > 0:23:12A jar of pickle or chutney is a great foodie present
0:23:12 > 0:23:14to give at this time of the year.
0:23:14 > 0:23:16But what if you want individual,
0:23:16 > 0:23:19edible treats to satisfy a Christmas crowd?
0:23:20 > 0:23:23Thankfully, I always have these to hand.
0:23:23 > 0:23:25They're even gift wrapped.
0:23:25 > 0:23:28There are many great food gifts you can give people at Christmas time,
0:23:28 > 0:23:30but this has to be the ultimate - panettone.
0:23:30 > 0:23:32And it's really simple to make.
0:23:32 > 0:23:36So the first thing we're going to do is take a selection of dried fruit.
0:23:36 > 0:23:38And for that, you can use whatever you want, really.
0:23:38 > 0:23:43I've got some candied peel, which is the usual sort of thing in panettone.
0:23:43 > 0:23:48You get that nice little sharpness with the zest from the peel.
0:23:48 > 0:23:54'I'm also adding 100 grams each of golden sultanas and cranberries.
0:23:54 > 0:23:56'And a splash of rum.'
0:23:56 > 0:24:02We want, not too much, about two tablespoons of rum.
0:24:02 > 0:24:04You're not soaking it in the alcohol,
0:24:04 > 0:24:07it's just a light coating of the rum.
0:24:07 > 0:24:09Now, we can leave that to one side.
0:24:09 > 0:24:13Meanwhile, we can get on with making our most important part of this,
0:24:13 > 0:24:15the batter, or the dough.
0:24:16 > 0:24:21'To 425 grams of strong flour, add 60 grams of caster sugar.
0:24:22 > 0:24:27'A teaspoon of salt...and 18 grams of fresh yeast.
0:24:27 > 0:24:30'I'm mixing it with a little bit of water first.
0:24:33 > 0:24:35'And then add 160 mils of water.
0:24:39 > 0:24:42'Two eggs...and mix to combine.'
0:24:42 > 0:24:47So as this dough starts to come together, always enrich yeast dough,
0:24:47 > 0:24:50then you add the butter. And for this, I need about 75 grams.
0:24:52 > 0:24:55Rather than just put the whole lot in all at once,
0:24:55 > 0:24:57just drop little pieces in at a time.
0:25:00 > 0:25:03And then we need to knead this for about three or four minutes.
0:25:03 > 0:25:05'Once the mixture is soft and tacky,
0:25:05 > 0:25:08'add a little orange zest and combine in the mixer.'
0:25:15 > 0:25:17And then, once you've got it to that stage,
0:25:17 > 0:25:20cover it over and leave it for an hour.
0:25:29 > 0:25:33So after an hour, you end up with still quite a tacky dough.
0:25:33 > 0:25:37'Take the dough out of the bowl and knock the air out of it.'
0:25:39 > 0:25:42So all we do now is grab our fruit,
0:25:42 > 0:25:44pour it into the top.
0:25:46 > 0:25:48And then what I like to do is cut this in.
0:25:48 > 0:25:52So you use a pastry cutter, fold it over...
0:25:53 > 0:25:57..like that. Basically, just tuck it in, like that.
0:25:59 > 0:26:03'Once the fruit is well and truly combined, the dough can be divided
0:26:03 > 0:26:06'and then put into moulds.
0:26:06 > 0:26:08'I'm using a muffin tray.'
0:26:11 > 0:26:14Take the mixture, which is very wet, a bit more flour in your hand,
0:26:14 > 0:26:19and very quickly, just cup it...as you roll it.
0:26:21 > 0:26:22And lift.
0:26:24 > 0:26:27And once you get to that stage, we leave those as they are
0:26:27 > 0:26:30and let those prove for about 30-40 minutes.
0:26:40 > 0:26:43'When you return, the panettone should have risen.
0:26:44 > 0:26:46'All they need now is a brush of egg wash.
0:26:50 > 0:26:53'Before being placed in a hot oven for 20 minutes
0:26:53 > 0:26:55'until golden brown and risen.'
0:27:00 > 0:27:03And now, for the main event.
0:27:05 > 0:27:07Your home-made panettone.
0:27:09 > 0:27:12Just let them sit there nicely first of all,
0:27:12 > 0:27:14otherwise you'll never get them out of the moulds.
0:27:22 > 0:27:24Straight out of the oven.
0:27:25 > 0:27:27You get this great...
0:27:29 > 0:27:32You know when you try a really good scone recipe
0:27:32 > 0:27:34with clotted cream and jam?
0:27:34 > 0:27:37I reckon this is the Italian alternative.
0:27:38 > 0:27:40It is fantastic!
0:27:43 > 0:27:47But... Mm! Just tastes delicious.
0:27:47 > 0:27:52'Served with some rum butter, these moist and citrus-scented panettone
0:27:52 > 0:27:55'are the perfect foodie gift to have on seasonal standby,
0:27:55 > 0:27:58'especially when the carol singers come a-calling.'
0:27:58 > 0:28:01# We wish you a Merry Christmas
0:28:01 > 0:28:05# We wish you a Merry Christmas and a Happy New Year
0:28:05 > 0:28:08- # Good tidings we bring - Good tidings, good tidings
0:28:08 > 0:28:09# To you and your kin
0:28:09 > 0:28:14# We wish you a Merry Christmas and a Happy New Year
0:28:14 > 0:28:16- # Now, bring us some figgy pudding - Now, bring us some figgy pudding
0:28:16 > 0:28:19# And a cup of good cheer
0:28:19 > 0:28:21# We won't go until we get some
0:28:21 > 0:28:23# And we won't go until we get some
0:28:23 > 0:28:25# So bring some out here
0:28:25 > 0:28:32# We wish you a Merry Christmas and a Happy New Year. #
0:28:34 > 0:28:36You've got to sing for your supper in this house.
0:28:36 > 0:28:38LAUGHTER
0:28:39 > 0:28:41Bite-sized goodies like these
0:28:41 > 0:28:43are the perfect Christmas treat for family and friends.
0:28:45 > 0:28:48But what do you bake for guests who have everything?
0:28:48 > 0:28:5119th-century royalty were hard to impress.
0:28:51 > 0:28:56But as food historian Ivan Day explains, one chef did his best.
0:28:56 > 0:29:01I'm going to make a sweet alternative Christmas gift.
0:29:01 > 0:29:04A boar's head cake made from sponge,
0:29:04 > 0:29:06filled with ice cream
0:29:06 > 0:29:09and covered in chocolate icing.
0:29:09 > 0:29:12This was a show-off culinary novelty
0:29:12 > 0:29:14fit for a royal table.
0:29:16 > 0:29:19It may seem odd today, but boars' heads were served
0:29:19 > 0:29:21with great ceremony at medieval banquets.
0:29:23 > 0:29:27That tradition died out, but it was revived centuries later by Queen Victoria.
0:29:29 > 0:29:31Ivan's cake is from the same period,
0:29:31 > 0:29:34and spoofs the popularity of the boar.
0:29:34 > 0:29:36Victoria kept a herd of boar at Windsor,
0:29:36 > 0:29:39and gave the prized pork to her children as Christmas gifts.
0:29:40 > 0:29:44The heads would be stuffed, which became a craze that everyone followed,
0:29:44 > 0:29:46even cake makers.
0:29:46 > 0:29:48This is a joke.
0:29:48 > 0:29:51It was very popular at this time
0:29:51 > 0:29:55to make lifelike dishes pretending to be savoury
0:29:55 > 0:29:58but which were made from sweet ingredients.
0:30:00 > 0:30:05The recipe Ivan's using comes from Charles Elme Francatelli's book, The Royal Confectioner.
0:30:07 > 0:30:12Francatelli was once the chef to Queen Victoria,
0:30:12 > 0:30:16and specialised in elaborate dishes like this.
0:30:17 > 0:30:20His recipe begins with a large sponge cake.
0:30:20 > 0:30:23It's a bit like Michelangelo standing in front of the big
0:30:23 > 0:30:27block of marble, and he's got to carve some amazing figure out of it.
0:30:28 > 0:30:30This, I've got to see.
0:30:30 > 0:30:33Ivan's going to sculpt it into the shape of a boar's head.
0:30:35 > 0:30:38He's using a pine cone to hold the mouth open.
0:30:39 > 0:30:42Then covering it with chocolate icing...
0:30:43 > 0:30:46..which will be roughed up to look like pig's hair.
0:30:48 > 0:30:52I've modelled a couple of ears out of something called confectioner's pastry.
0:30:52 > 0:30:55It's a very sweet, flexible pastry,
0:30:55 > 0:31:00and then I have covered them with some of the chocolate icing.
0:31:00 > 0:31:02What I am going to try and do now
0:31:02 > 0:31:05is get the second one into position,
0:31:05 > 0:31:07and I just want to check that...
0:31:07 > 0:31:11Yeah, they're both the same height. That looks great.
0:31:11 > 0:31:12Next, the eyes.
0:31:12 > 0:31:16He makes these with white sugar paste laid over marbles.
0:31:16 > 0:31:17Don't eat those.
0:31:19 > 0:31:21He also uses sugar paste for the tusks.
0:31:23 > 0:31:27During Victoria's reign, festive food became more over the top.
0:31:27 > 0:31:31Her royal banquets were often a celebration of the lavish feasts
0:31:31 > 0:31:33that had happened in the Middle Ages.
0:31:35 > 0:31:38At these great Christmas feasts,
0:31:38 > 0:31:44the boar's head was often paraded into the dining room with a great deal of ceremony,
0:31:44 > 0:31:48perhaps symbolising the victory of the hunter
0:31:48 > 0:31:51over the beast of the forest.
0:31:51 > 0:31:53There was even a medieval carol,
0:31:53 > 0:31:56sung to mark the arrival of the grand platter.
0:31:56 > 0:31:59The boar's head, as I understand
0:31:59 > 0:32:03Is the rarest dish in all this land
0:32:03 > 0:32:06Which thus bedecked with a gay garland
0:32:06 > 0:32:09Let us serve with a song.
0:32:11 > 0:32:13No breaking into song for you, Ivan.
0:32:13 > 0:32:14There's still some work to do.
0:32:16 > 0:32:19Like garnishing the base with round and square jellies.
0:32:22 > 0:32:24Then fill in the back of the boar's neck with ice cream.
0:32:27 > 0:32:31Finally he needs to decorate the back of the head with sweet treats,
0:32:31 > 0:32:32like truffles on skewers.
0:32:34 > 0:32:36These would represent the woodland truffles
0:32:36 > 0:32:39that would have been served on the real boar's head.
0:32:39 > 0:32:42So, as in this wonderful old carol,
0:32:42 > 0:32:45my boar's head is bedecked
0:32:45 > 0:32:50with a gay garland of oak leaves and acorns.
0:32:50 > 0:32:51The fruits of the forest.
0:32:53 > 0:32:57So, it now looks fit for a royal, but will he impress a commoner?
0:32:57 > 0:32:58Go on, Ivan, make a pig of yourself.
0:32:59 > 0:33:01Here we go.
0:33:01 > 0:33:02Mmm.
0:33:04 > 0:33:06The ice cream is superb.
0:33:06 > 0:33:08Mr Whippy, eat your heart out.
0:33:08 > 0:33:10The chocolate is lovely too.
0:33:10 > 0:33:12It's really delicious.
0:33:12 > 0:33:15It would make a terrible mess once it's completely carved.
0:33:16 > 0:33:18It does taste good, though.
0:33:19 > 0:33:22MUSIC: Santa Baby by Michael Buble
0:33:22 > 0:33:28# Santa, buddy A '65 convertible... #
0:33:28 > 0:33:30Having good friends and family round your dinner table
0:33:30 > 0:33:32really is the true gift of Christmas,
0:33:32 > 0:33:36and this year I must have been a really good boy,
0:33:36 > 0:33:41as my friend and baking icon, Mary Berry, is dropping in for a seasonal supper.
0:33:41 > 0:33:43- Hello.- Mary. - Hello, how are you?
0:33:43 > 0:33:45Lovely to see you, and a happy Christmas.
0:33:45 > 0:33:48- Thank you very much, you too. Come on through.- Right.
0:33:48 > 0:33:50- Straight to the kitchen, I bet. - I think so.
0:33:51 > 0:33:54And, boy, do I plan to spoil her,
0:33:54 > 0:33:56with a little bit of seafood luxury,
0:33:56 > 0:33:58and everyone's favourite side order.
0:34:05 > 0:34:08Now, what do you cook Mary Berry when she comes round to your house?
0:34:10 > 0:34:15I think it looks as though it's sheer indulgence, luxury.
0:34:15 > 0:34:18Something so, so special. Could there be anything more?
0:34:18 > 0:34:21Exactly, well, somebody told me you liked lobster thermidor. Is that right?
0:34:21 > 0:34:23It's heaven on a plate for me.
0:34:23 > 0:34:26What is it about lobster thermidor you like about this time of the year?
0:34:26 > 0:34:28Well, I think it's the greatest treat.
0:34:28 > 0:34:31It's the sort of thing you do for two or four, really, don't you,
0:34:31 > 0:34:34because it is so luxurious?
0:34:34 > 0:34:36- Two of us would eat that, wouldn't we?- Oh, definitely.
0:34:36 > 0:34:39- That's an absolute beauty, isn't it? - It's lovely, isn't it?
0:34:39 > 0:34:42So, do you often do this at home or is it something that
0:34:42 > 0:34:44you kind of have when you're eating out?
0:34:44 > 0:34:47- Definitely when I'm eating out.- OK.
0:34:47 > 0:34:52And it's something that...on perhaps a time when it's a celebration, you know,
0:34:52 > 0:34:55anniversary or a real treat night out,
0:34:55 > 0:34:58I would choose lobster thermidor, but I bet yours is better.
0:34:58 > 0:34:59I don't know about that.
0:34:59 > 0:35:02So, when was the first time you came across this stuff, then?
0:35:02 > 0:35:05Oh, I can remember it, it was in the '60s, you know.
0:35:05 > 0:35:08- It was very, very popular.- Right.
0:35:09 > 0:35:11To make the sauce, first chop a shallot.
0:35:13 > 0:35:15And soften in a pan with a little butter.
0:35:19 > 0:35:20Then add some white wine
0:35:20 > 0:35:23and let it simmer till it is half its volume.
0:35:25 > 0:35:27Now, what about growing up for you as a kid?
0:35:27 > 0:35:29What was that like around sort of the festive period?
0:35:29 > 0:35:31Great excitement. Erm...
0:35:31 > 0:35:34Was food still an important part of your life? It must have been.
0:35:34 > 0:35:38Oh, it was. We didn't have turkey, because it was just after the war.
0:35:38 > 0:35:42We used to have a cockerel. You don't have cockerels now, do you?
0:35:42 > 0:35:46- I'll tell you a little story. - Go on.- My dad was a farmer,
0:35:46 > 0:35:48and it was by default, really, we got into farming.
0:35:48 > 0:35:52We started off with six pigs and ended up with about 3,000.
0:35:52 > 0:35:56And chickens, he got them cheap from the Exchange and Mart, which was the old magazine.
0:35:56 > 0:35:59- I remember.- They all used to flick through with that...
0:35:59 > 0:36:02Anyway, the reason they were cheap, they were all cockerels.
0:36:02 > 0:36:03We'd bought them as laying hens
0:36:03 > 0:36:05and we didn't get any eggs at all,
0:36:05 > 0:36:07so we had plenty of cockerels to eat.
0:36:07 > 0:36:09- Oh, ideal for Christmas.- Yes.
0:36:09 > 0:36:13In fact, a cockerel or a capon is a good idea for Christmas.
0:36:13 > 0:36:16Bigger and more flavourful than a chicken,
0:36:16 > 0:36:17and cheaper than a goose.
0:36:18 > 0:36:20Now add some fish stock to the pan.
0:36:23 > 0:36:27And again reduce in volume before preparing some chanterelle mushrooms.
0:36:28 > 0:36:33If you can't get chanterelle, which kind of mushroom would you choose?
0:36:33 > 0:36:36You know, any mushrooms will work for this sort of dish.
0:36:36 > 0:36:38It doesn't have to be wild mushrooms.
0:36:38 > 0:36:42- I would use the small chestnut mushrooms sliced.- Yeah, great flavour.
0:36:42 > 0:36:44So, is there a best Christmas for you?
0:36:44 > 0:36:46Is there one that you remember more than any or...?
0:36:46 > 0:36:49The Christmases I liked best were with my own children.
0:36:49 > 0:36:52- When we did a play, all the cousins...- You did a play?
0:36:52 > 0:36:55They do a play, you know, they work it...
0:36:55 > 0:37:00They get to an age, the bigger ones work it out and they all act, and I love that.
0:37:00 > 0:37:04I am hoping now that my grandchildren, they are from 13 downwards,
0:37:04 > 0:37:07that perhaps they will do a play, and it's really lovely
0:37:07 > 0:37:09seeing how they all react together.
0:37:12 > 0:37:16To bring the sauce together, add some double cream to the pan
0:37:16 > 0:37:17along with some Dijon mustard.
0:37:21 > 0:37:25In another pan, lightly fry the mushrooms in some more butter
0:37:25 > 0:37:26until they're softened.
0:37:31 > 0:37:34Then tip them on to a plate and season well.
0:37:35 > 0:37:38Now to tackle our precooked lobster.
0:37:38 > 0:37:42So...now, lobsters are purple, obviously, when they're alive,
0:37:42 > 0:37:45- and they go this colour when they are cooked, all right?- Yep.
0:37:45 > 0:37:48So, what we're going to do is basically just pop that on there.
0:37:48 > 0:37:49Then, to prepare it...
0:37:49 > 0:37:53- Now, what nature has done for us is created a nice little line for us to follow.- Right.
0:37:53 > 0:37:56I always start with the head end first.
0:37:56 > 0:38:00You need a really sharp, strong-bladed knife, something really heavy for this.
0:38:00 > 0:38:02You insert the knife in.
0:38:02 > 0:38:07- So, you put it right in the middle of the head?- Right in, right in.
0:38:07 > 0:38:10Follow that line right the way down.
0:38:10 > 0:38:14Straight through, press like that.
0:38:14 > 0:38:16I always put it on a little bit of this paper,
0:38:16 > 0:38:18cos you never know what comes out of it.
0:38:18 > 0:38:19A little bit of this.
0:38:19 > 0:38:21Get rid of that.
0:38:21 > 0:38:22Another bit of paper as well.
0:38:22 > 0:38:25Do you know, I very rarely have cooked lobster.
0:38:25 > 0:38:29I cook lobster tails and I'm doing it as a first course, usually,
0:38:29 > 0:38:32giving people half a tail, and they are much smaller.
0:38:32 > 0:38:34This is an absolutely whacking sized lobster.
0:38:36 > 0:38:38Give the lobster a wash under a cold tap.
0:38:40 > 0:38:42And then remove the meat from the body.
0:38:43 > 0:38:47Simple enough, but to get all the meat from the claws,
0:38:47 > 0:38:49you might have to be a bit more...
0:38:49 > 0:38:50heavy-handed.
0:38:54 > 0:38:56- Are you trying to get it on me? - The lobster got its own back!
0:38:56 > 0:38:58You're doing quite well!
0:38:58 > 0:39:00Oops.
0:39:00 > 0:39:03Covering the queen of British baking with lobster shell
0:39:03 > 0:39:04isn't part of the plan.
0:39:06 > 0:39:08So, I am making this for you,
0:39:08 > 0:39:10do you make anything for anybody at Christmas time, food?
0:39:10 > 0:39:13I often do foodie Christmas presents.
0:39:13 > 0:39:15People love home-made marmalade.
0:39:15 > 0:39:19I do mulberry jam. Not everybody has a mulberry tree.
0:39:19 > 0:39:21I've got a row of them in the garden. Delicious.
0:39:21 > 0:39:24The main thing is not to wear a white shirt when you pick the mulberries
0:39:24 > 0:39:27cos it goes all over you.
0:39:27 > 0:39:29And so I often make food presents.
0:39:29 > 0:39:33The grandchildren come and we make all sorts of biscuits.
0:39:33 > 0:39:35Nicely presented.
0:39:35 > 0:39:38That is typically chef-y, isn't it? Putting your hands in it.
0:39:39 > 0:39:40Sorry
0:39:40 > 0:39:43No, it's all right, look, I always think if I did that,
0:39:43 > 0:39:45the doorbell would ring or the dog would want to go out,
0:39:45 > 0:39:50- and I'd still have that all over my...- The dog's already out, Mary, I just let him out before you arrived.
0:39:50 > 0:39:51Next, add the mushrooms.
0:39:53 > 0:39:55And then the lobster meat to the sauce.
0:39:57 > 0:39:59Along with some chopped parsley.
0:40:01 > 0:40:02Salt and pepper.
0:40:05 > 0:40:07A squeeze of lemon juice.
0:40:07 > 0:40:09And some grated Parmesan.
0:40:11 > 0:40:14Then add a couple of egg yolks and cook for one minute to thicken the sauce.
0:40:16 > 0:40:20Finally, pop the mix back into the washed lobster shells.
0:40:23 > 0:40:24And top with breadcrumbs.
0:40:26 > 0:40:27And some more Parmesan cheese.
0:40:31 > 0:40:33So, what we're going to do now is just...
0:40:33 > 0:40:34This is a grill and a half.
0:40:34 > 0:40:36- This is a little grill. - A little grill?
0:40:36 > 0:40:39And we are going to pop that under the grill for a few minutes just to grill
0:40:39 > 0:40:43and the perfect accompaniment for lobster thermidor isn't a salad, Mary, it is chips.
0:40:44 > 0:40:46But not just any chips.
0:40:46 > 0:40:47Double-cooked chips!
0:40:49 > 0:40:51First pop them on a low temperature to soften.
0:40:55 > 0:40:59And then a higher temperature to crisp them up.
0:40:59 > 0:41:00And our lobster is ready too.
0:41:00 > 0:41:03- Got all that lovely sauce in there. - Oh, lovely.
0:41:07 > 0:41:09It is just the right consistency.
0:41:09 > 0:41:11Now, I would actually take that.
0:41:11 > 0:41:13I wouldn't waste that sauce.
0:41:13 > 0:41:15I would just trickle that down there, wouldn't you?
0:41:15 > 0:41:18- Mary, if you want it.- Just a little. I am not going to waste it.
0:41:21 > 0:41:25- Oh, yes.- Happy with that?- Yes!
0:41:25 > 0:41:29And it is interesting how the egg yolk has thickened it up beautifully.
0:41:32 > 0:41:34TIMER DINGS
0:41:34 > 0:41:36Right, these are about there.
0:41:36 > 0:41:40- Oh, lovely, I can hear them crisp. - Crispy, crispy chips.
0:41:40 > 0:41:42That is what it is all about.
0:41:43 > 0:41:46Now, we have a table waiting there,
0:41:46 > 0:41:48so which do you want, the chips or the lobster?
0:41:48 > 0:41:50Without doubt, the lobster.
0:41:50 > 0:41:52- I thought you might say that. - I am off, then!
0:41:52 > 0:41:53THEY LAUGH
0:41:54 > 0:41:59With rich lobster meat, creamy sauce and crisp-as-you-like fries,
0:41:59 > 0:42:03this is one classy fish and chip supper. Lucky us.
0:42:05 > 0:42:07Lobster and chips.
0:42:07 > 0:42:10- A real treat.- It is delicious, that.
0:42:10 > 0:42:13It is kind of weird that when you're a chef,
0:42:13 > 0:42:16you spend your life working in restaurants.
0:42:16 > 0:42:17You cook all these dishes,
0:42:17 > 0:42:20but never really get a chance to sit and appreciate them.
0:42:20 > 0:42:25Until today I hadn't had lobster thermidor for about 20 years.
0:42:25 > 0:42:27Well, if yours was 20 years, mine is 40 years.
0:42:27 > 0:42:32I think in my courting days and first anniversary of knowing my husband,
0:42:32 > 0:42:35I think we had lobster.
0:42:35 > 0:42:37- In your courting days?- Yes.
0:42:37 > 0:42:38Who chased who?
0:42:38 > 0:42:40- I am not too sure.- Ah! JAMES LAUGHS
0:42:43 > 0:42:46They say it is better to give than receive,
0:42:46 > 0:42:50and these dishes and edible presents will certainly bring Christmas cheer
0:42:50 > 0:42:52to those lucky enough to eat them.
0:42:53 > 0:42:54They are my gift to you.
0:42:55 > 0:42:58Well, Mary, it's an absolute pleasure to see you, as always.
0:42:59 > 0:43:01And a happy Christmas.
0:43:01 > 0:43:02And a happy Christmas to you.
0:43:07 > 0:43:09You can find all the recipes for the series at...