0:00:02 > 0:00:04The heart of my home is the kitchen.
0:00:05 > 0:00:09And at this time of the year, it's the perfect place to gather
0:00:09 > 0:00:11and celebrate the festive season.
0:00:11 > 0:00:15- Merry Christmas.- Cheers, everybody!
0:00:15 > 0:00:19For me, Christmas is all about rustling up some fantastic food.
0:00:21 > 0:00:24And eating it in the company of my favourite people.
0:00:27 > 0:00:29These are the dishes that I cook
0:00:29 > 0:00:32when I want to spread a little bit of cheer.
0:00:33 > 0:00:35These are my Christmas Home Comforts.
0:00:45 > 0:00:47If there is one night that is perfect
0:00:47 > 0:00:49for having a gang of friends round,
0:00:49 > 0:00:53it is New Year's Eve, so this evening, it's all back to mine.
0:00:54 > 0:00:56And when I am entertaining, these are the dishes
0:00:56 > 0:00:59that I like to cook to start my New Year off with a bang.
0:01:00 > 0:01:05So I am going to make a dessert guaranteed to make every guest drool.
0:01:05 > 0:01:06How good does that look?
0:01:08 > 0:01:11Annie Gray is certainly in the party mood,
0:01:11 > 0:01:14as she joins a boozy celebration in Austria.
0:01:14 > 0:01:15Please, two bottles.
0:01:17 > 0:01:21And back here, I invite one of my friends to make himself at home.
0:01:21 > 0:01:24So, welcome to the Charley Boorman Cooking Show.
0:01:24 > 0:01:25RECORD SCRATCHES
0:01:25 > 0:01:27Hang on - not that much at home!
0:01:28 > 0:01:30I'm starting with a bite-sized bake
0:01:30 > 0:01:34and a simple nibble that are perfect for kicking off a party.
0:01:37 > 0:01:39I am going to make a really simple choux pastry,
0:01:39 > 0:01:42but fill it with full of some delicious smoked salmon mousse.
0:01:42 > 0:01:46Really simple to prepare, but there are keys to making a choux pastry
0:01:46 > 0:01:49work properly, and it is all about this first part.
0:01:51 > 0:01:57Put 125ml of water along with 50g of diced butter into a pan.
0:01:58 > 0:02:00Then slowly heat the water
0:02:00 > 0:02:03so the butter melts before it comes to the boil.
0:02:04 > 0:02:08If we boil this rapidly while waiting for the butter to melt,
0:02:08 > 0:02:11all that water is reducing, and it unbalances the recipe
0:02:11 > 0:02:15and your choux pastry doesn't rise - it's as simple as that.
0:02:15 > 0:02:17As soon as the butter does melt,
0:02:17 > 0:02:19add 75g of flour.
0:02:19 > 0:02:22Keep it on the heat and mix it all together well.
0:02:24 > 0:02:26You can tell when this is ready for two reasons.
0:02:26 > 0:02:28One - it will come together as a big lump.
0:02:28 > 0:02:31The other, and this is how I was taught -
0:02:31 > 0:02:34ever since I was a young kid I have been making this -
0:02:34 > 0:02:36but I was always taught to listen.
0:02:36 > 0:02:37That wasn't just at school,
0:02:37 > 0:02:40it was also for choux pastry.
0:02:40 > 0:02:41Listen.
0:02:41 > 0:02:42MIXTURE CRACKLES
0:02:42 > 0:02:44If it pops...it's ready.
0:02:46 > 0:02:48As soon as that happens, spread the mixture out
0:02:48 > 0:02:51on a nonstick mat for two to three minutes,
0:02:51 > 0:02:53allowing it to cool down.
0:02:53 > 0:02:57Then transfer everything into a mixing bowl.
0:02:57 > 0:03:00And then what you need to do is add the eggs, and to do this just put
0:03:00 > 0:03:03the machine on low at first,
0:03:03 > 0:03:06then pop one egg in at a time.
0:03:06 > 0:03:09If you put all the eggs in, the mixture separates and splits.
0:03:12 > 0:03:16Once the last of the eggs has gone in, crank it up for a final mix.
0:03:20 > 0:03:21And now it is time to pipe,
0:03:21 > 0:03:25which is all about confidence and a little practice.
0:03:25 > 0:03:27Let me show you.
0:03:27 > 0:03:29Press the nozzle in, stop, twist.
0:03:29 > 0:03:31Press the nozzle, stop, twist.
0:03:31 > 0:03:35This hand is squeezing, this hand is deciding where the mixture is going.
0:03:35 > 0:03:37It's as simple as that.
0:03:39 > 0:03:43But I like canapes that are... chunky, I suppose.
0:03:43 > 0:03:46That's the first thing people say about me when they see me, but...
0:03:46 > 0:03:49I actually think they should be almost little mini meals.
0:03:49 > 0:03:51So obviously don't make these too big,
0:03:51 > 0:03:54but they want to be a decent sort of size.
0:03:56 > 0:04:00Then press all the tops with your fingers, having dipped them in water.
0:04:01 > 0:04:04The main reason for this is the oven is quite hot,
0:04:04 > 0:04:07and the tops, the pointed part of it, will burn.
0:04:09 > 0:04:11Some more water sprinkled over the top
0:04:11 > 0:04:13will create extra steam while they're cooking,
0:04:13 > 0:04:15that all helps them to rise.
0:04:16 > 0:04:20After that, pop them in the oven for 15 minutes,
0:04:20 > 0:04:23which is just enough time to rustle up a super-simple canape.
0:04:25 > 0:04:28And it uses feta, but really good quality feta.
0:04:30 > 0:04:33Start by chopping up some watermelon.
0:04:35 > 0:04:37And then do the same with the cheese.
0:04:38 > 0:04:42Next, layer them up and place onto a serving plate.
0:04:43 > 0:04:47And we are going to top this with some Greek basil.
0:04:47 > 0:04:50It is kind of like a fragrant basil, if that makes sense.
0:04:51 > 0:04:55And we are just going to put a little sprig on each one.
0:04:55 > 0:04:58And finally, only got to finish this with one thing.
0:04:58 > 0:04:59And that is vinegar.
0:05:01 > 0:05:04And it is not malt vinegar, don't ruin it,
0:05:04 > 0:05:06it is sherry vinegar.
0:05:07 > 0:05:11Sherry vinegar has got a fabulous, fabulous taste,
0:05:11 > 0:05:14but you only want a tiny, tiny bit.
0:05:14 > 0:05:18I like to put it on to the platter so it doesn't discolour the cheese.
0:05:19 > 0:05:23And that is your really quick and simple canape done.
0:05:23 > 0:05:25The choux buns are now cooked,
0:05:25 > 0:05:28so take them out of the oven and let them cool down
0:05:28 > 0:05:30while making the filling.
0:05:34 > 0:05:37I start this by pureeing some smoked salmon in a blender.
0:05:39 > 0:05:41Then I add some cream cheese...
0:05:43 > 0:05:46creme fraiche...
0:05:46 > 0:05:47and a squeeze of lemon.
0:05:49 > 0:05:51Good grind of black pepper.
0:05:51 > 0:05:53You won't want any salt,
0:05:53 > 0:05:57because of the smoked salmon, and give it another blitz.
0:06:00 > 0:06:04And what you end up with is a simple smoked salmon mousse, like that.
0:06:08 > 0:06:11By now, the choux buns have cooled down,
0:06:11 > 0:06:15so I can make holes in the bottom where the filling will go.
0:06:15 > 0:06:18The great thing about choux pastry is you can make this
0:06:18 > 0:06:21and freeze it and then when anybody comes round, you can just
0:06:21 > 0:06:23grab them out of the freezer and fill them.
0:06:23 > 0:06:25They defrost in minutes.
0:06:28 > 0:06:33Pop the salmon mousse into a piping bag and then you can start filling.
0:06:33 > 0:06:37Put the piping bag right in... and fill each one up.
0:06:44 > 0:06:48For the topping, mix some creme fraiche with lemon juice.
0:06:49 > 0:06:51Almost like butter icing.
0:06:52 > 0:06:54Dunk the top of each bun in the mixture
0:06:54 > 0:06:59then give them a quick dip in some finely chopped chives.
0:06:59 > 0:07:00Lay them out for your guests,
0:07:00 > 0:07:04but do a little taste test before they arrive.
0:07:04 > 0:07:05Bon appetit.
0:07:09 > 0:07:12You can taste the lemon, smoked salmon and the chives,
0:07:12 > 0:07:14and then after that you taste a little bit
0:07:14 > 0:07:15of the choux pastry.
0:07:16 > 0:07:19They're delicious.
0:07:19 > 0:07:22Don't forget to sample the watermelon and feta canapes either.
0:07:26 > 0:07:28The first thing you taste is the vinegar.
0:07:28 > 0:07:30Bang! Hits you on the tongue.
0:07:30 > 0:07:33And then everything else starts to work.
0:07:33 > 0:07:36It's delicious.
0:07:36 > 0:07:40Two mouthwatering canapes, and both can be prepared
0:07:40 > 0:07:42in under half an hour.
0:07:42 > 0:07:45The perfect curtain-raiser for any New Year party.
0:07:50 > 0:07:54But as well as food, a celebration needs drink.
0:07:54 > 0:07:55Fizzy drink.
0:07:55 > 0:08:00Not fond of traditional bubbly? Herefordshire farmer Denis Gwatkin
0:08:00 > 0:08:04might just have the thing for an alternative midnight toast.
0:08:04 > 0:08:05Cheers.
0:08:05 > 0:08:09Denis produces perry, a form of cider traditionally made
0:08:09 > 0:08:13from the perry pears of Herefordshire and the surrounding areas.
0:08:13 > 0:08:17The family have been farming here for roughly just over 100 years.
0:08:17 > 0:08:20Perry is quite a difficult drink to make from start to finish,
0:08:20 > 0:08:24it's a difficult fruit to grow, it's a difficult fruit to harvest
0:08:24 > 0:08:26and process, so it is mainly
0:08:26 > 0:08:30the smaller makers that are still doing it.
0:08:30 > 0:08:33We're here in the main orchard of the farm where we grow
0:08:33 > 0:08:38most of our perry pears. These trees are 20-ish years old.
0:08:38 > 0:08:41Planted by me as a boy, so that is quite nice.
0:08:42 > 0:08:46They will grow for another 20ft up into the air.
0:08:46 > 0:08:48They will live very near 300 years,
0:08:48 > 0:08:51so hopefully... Well, they'll long outlive me,
0:08:51 > 0:08:53put it that way! They'll be somebody else's worry one day,
0:08:53 > 0:08:57but you plant pears for your heirs, they say.
0:08:57 > 0:08:59So they are here for the future.
0:08:59 > 0:09:03A number of varieties are suitable for making perry,
0:09:03 > 0:09:07but for a sparkling one, nothing beats the Blakeney Red.
0:09:07 > 0:09:10See, with the Blakeney Red pear, they are sun-blushed on the skin,
0:09:10 > 0:09:12which is where the sun hits it and ripens it,
0:09:12 > 0:09:14and puts all the sugar content in.
0:09:14 > 0:09:18The only trouble with perry pears, unlike apples,
0:09:18 > 0:09:21they have a tendency to ripen from the inside out,
0:09:21 > 0:09:25which means you can have them rot on the tree.
0:09:25 > 0:09:31If I were to cut one open, I could show you the inside of the pear.
0:09:31 > 0:09:35As you can see, these are just about ripe for harvesting.
0:09:37 > 0:09:40Because their branch life is much shorter than apples, the pears need
0:09:40 > 0:09:43to be picked swiftly, otherwise they will rot.
0:09:44 > 0:09:48To protect the trees, the fruit is all brought down by hand,
0:09:48 > 0:09:52using a long hooked rod, or "planking pole".
0:09:52 > 0:09:54They are like bombs when they come down and hit you on the head.
0:09:54 > 0:09:57But that is all part of it.
0:09:57 > 0:09:59Over the years I have had a couple of black eyes.
0:09:59 > 0:10:01Everyone thinks it's from down the local pub,
0:10:01 > 0:10:04but it's not, it's from the orchard!
0:10:04 > 0:10:06Perry pears are quite different to apples.
0:10:06 > 0:10:08It might not sound like the right thing to say,
0:10:08 > 0:10:12but they are the fairer sex of the two. Bit like a woman, really,
0:10:12 > 0:10:15they need a bit of high maintenance from start to finish.
0:10:15 > 0:10:19Letters of complaint to Denis, please, not me.
0:10:19 > 0:10:20With the tractor loaded,
0:10:20 > 0:10:24it is time to go back to the farm with the precious cargo.
0:10:25 > 0:10:29For the last five years, Denis had had a modern press,
0:10:29 > 0:10:33producing 7,000 gallons of perry annually.
0:10:33 > 0:10:37But before that, he did everything by hand in the traditional way.
0:10:37 > 0:10:41And if you want to now what that was like, well, here's a demo.
0:10:41 > 0:10:45First he mills the fruit into a pulp.
0:10:45 > 0:10:49Then he packs this into cloth layers known as cheeses.
0:10:49 > 0:10:52Then the pulp is pressed until all the juice has run out.
0:10:55 > 0:10:58This is a barrel that has just come off the press out there.
0:10:58 > 0:11:04It needs a couple of months now to ferment, that one, to mature.
0:11:04 > 0:11:09This is one we have done earlier off the new, modern press.
0:11:09 > 0:11:12And for us to to turn that into our sparkling perry
0:11:12 > 0:11:14for Christmas and New Year,
0:11:14 > 0:11:18we need to add a little bit of yeast and sugar to just give it
0:11:18 > 0:11:21that second fermentation to kick it off.
0:11:21 > 0:11:24So I start off with a little bit of sugar.
0:11:24 > 0:11:27So we sprinkle a little bit on, yeah?
0:11:27 > 0:11:31Because it's a natural way to make natural sparkling perry.
0:11:31 > 0:11:37And add a little bit of yeast - this is a cultured yeast, and this is actually a champagne yeast,
0:11:37 > 0:11:39so it's the right one for the job.
0:11:39 > 0:11:43When it's the finished job we call this, cheekily, "cham-pear",
0:11:43 > 0:11:47because it has exactly the same characteristics as champagne.
0:11:50 > 0:11:53Denis has invited his cider-making team
0:11:53 > 0:11:54to his own pub on the farm
0:11:54 > 0:11:56to taste the fruits of their labours.
0:11:58 > 0:11:59So, how's the bubbly?
0:12:01 > 0:12:05It is cheaper than champagne and I think it has more taste.
0:12:05 > 0:12:09You can see now, I am blushing, because it is very, very strong,
0:12:09 > 0:12:11this glass of perry actually!
0:12:11 > 0:12:13It has gone straight to my head already.
0:12:13 > 0:12:16Well, that sounds like the perfect cue for a celebration.
0:12:24 > 0:12:26HE PLAYS JAUNTY TUNE ON ACCORDION
0:12:40 > 0:12:44Well, I don't have my own pub - not yet, anyway,
0:12:44 > 0:12:48so I will be doing my New Year's Eve entertaining at home.
0:12:48 > 0:12:52After eating so much meat over Christmas, I can't think of
0:12:52 > 0:12:55anything better to serve up than fish.
0:12:55 > 0:12:58Especially when it's prepared like this.
0:12:58 > 0:13:01It is the perfect dish if you make it properly,
0:13:01 > 0:13:03and what I mean by that is, you use the right fish, and I have
0:13:03 > 0:13:06a beautiful selection here which is prefect for this.
0:13:06 > 0:13:08Nice, natural smoked haddock, a few prawns,
0:13:08 > 0:13:10and instead of salmon I am using some trout,
0:13:10 > 0:13:13and if you combine all of this together with potatoes,
0:13:13 > 0:13:15a few herbs, a little bit of lemon juice,
0:13:15 > 0:13:17and do it with a classic beurre blanc,
0:13:17 > 0:13:19you have got a brilliant dish for this time of the year.
0:13:19 > 0:13:22So the first thing we're going to do is cook the fish,
0:13:22 > 0:13:24and for that, you want to create,
0:13:24 > 0:13:26as the French call it, a little court-bouillon,
0:13:26 > 0:13:32which is a mixture of water, lemon juice...and a few aromats.
0:13:32 > 0:13:35I have got some bay leaf and just a bit of onion.
0:13:36 > 0:13:39After that, place the fish into the poaching liquor
0:13:39 > 0:13:42and gently bring it to the boil.
0:13:42 > 0:13:45I always find it easy to cook fish in a mixture like this,
0:13:45 > 0:13:47because it keeps it nice and delicate.
0:13:47 > 0:13:49Particularly the trout.
0:13:49 > 0:13:52When it is has been simmering away for three to four minutes,
0:13:52 > 0:13:54take it off the heat and leave it to cool.
0:13:55 > 0:14:01While that is happening, I can get on with making the beurre blanc.
0:14:01 > 0:14:03It's a French traditional sauce,
0:14:03 > 0:14:06and it's one that I have been making for years,
0:14:06 > 0:14:08and it's really simple.
0:14:09 > 0:14:13Start off with some diced shallot...and white wine.
0:14:15 > 0:14:19And you put a fair amount in and bring this to the boil.
0:14:19 > 0:14:21And reduce this down by half.
0:14:23 > 0:14:25What you are looking for is the texture
0:14:25 > 0:14:26of sauteed shallots.
0:14:26 > 0:14:28Now, they shouldn't have any colour on it,
0:14:28 > 0:14:30but they should be softened shallots.
0:14:32 > 0:14:35And then what we do is add butter, quite a lot of butter.
0:14:39 > 0:14:42And all the while you are doing this, off the heat, you keep whisking it.
0:14:43 > 0:14:47Look at that, the whole block of butter has just gone in there.
0:14:48 > 0:14:50Now, it may look excessive, but don't blame me.
0:14:50 > 0:14:52This is French, nothing to do with me.
0:14:54 > 0:14:56Finish off with a squeeze of lemon juice
0:14:56 > 0:14:58then pass it all through a sieve.
0:15:03 > 0:15:05Just put a touch of black pepper in there.
0:15:07 > 0:15:10And then finally, some chopped chives.
0:15:10 > 0:15:12And there you have it - a classic beurre blanc,
0:15:12 > 0:15:15which is brilliant with fish and fishcakes.
0:15:15 > 0:15:17It is just so simple and so delicious,
0:15:17 > 0:15:20but you can leave that to one side and it will quite
0:15:20 > 0:15:24happily sit there. Meanwhile, we can turn our attention to the fish.
0:15:25 > 0:15:28It has cooled down enough to be handled now,
0:15:28 > 0:15:30so starting with the trout, peel off the skin
0:15:30 > 0:15:31and flake it up.
0:15:34 > 0:15:37Then do the same thing with the haddock,
0:15:37 > 0:15:40but make sure you remove all the bones first.
0:15:41 > 0:15:43Next, chop up some prawns,
0:15:43 > 0:15:46along with some dill and spring onions.
0:15:46 > 0:15:49Add a squeeze of lemon before throwing in boiled potatoes
0:15:49 > 0:15:50that have been left to dry.
0:15:52 > 0:15:54Season and combine it all together.
0:15:55 > 0:16:01For me, the ideal ratio is two parts fish to one part potato.
0:16:01 > 0:16:04Now, if you are going to deep-fry these,
0:16:04 > 0:16:08I would advise you to basically flour, egg and breadcrumb them,
0:16:08 > 0:16:10that way it will seal in the mixture.
0:16:10 > 0:16:12Because I am going to pan-fry them,
0:16:12 > 0:16:15there is really no need to put any egg in here
0:16:15 > 0:16:17to bind it up, but you must make sure that the potatoes
0:16:17 > 0:16:20are properly cooked.
0:16:20 > 0:16:22When you have finished making the patties, pop them
0:16:22 > 0:16:25in the fridge to firm them up.
0:16:25 > 0:16:27That'll give you time to make the garnish.
0:16:27 > 0:16:30All I am going to use for this is just some rainbow chard.
0:16:30 > 0:16:32I love this stuff. I grow it all the time in the garden.
0:16:32 > 0:16:35Just look at the amazing selection of colours you get -
0:16:35 > 0:16:38purple, orange, reds, yellows - it's fabulous!
0:16:40 > 0:16:42I am going to quickly cook the chard in a pan
0:16:42 > 0:16:45with some water and butter.
0:16:45 > 0:16:47Don't leave them in there too long,
0:16:47 > 0:16:50or they will start to lose their vibrant colour.
0:16:51 > 0:16:54So drain it off...
0:16:54 > 0:16:56and then we can cook our fishcakes.
0:16:59 > 0:17:02So we grab plenty of butter.
0:17:02 > 0:17:04If you are worried about the butter in this bit,
0:17:04 > 0:17:07you clearly weren't watching when I made the sauce.
0:17:09 > 0:17:11And then you throw in the fishcakes.
0:17:15 > 0:17:17It only takes two to three minutes on each side.
0:17:21 > 0:17:26And then everything is ready to plate up, starting with the chard.
0:17:26 > 0:17:29You can grab your nice fishcake...
0:17:31 > 0:17:34..and then not forgetting this amazing beurre blanc.
0:17:38 > 0:17:41Now, you can serve this as a starter or as a main course.
0:17:43 > 0:17:48Mm, it is so delicate - that flavour of the smoked haddock
0:17:48 > 0:17:50is exactly what you need in this.
0:17:50 > 0:17:52That combined with the trout and you get chunks of meat,
0:17:52 > 0:17:57which are the prawns. But it's that sauce, it's just delicious.
0:17:58 > 0:18:00I like that.
0:18:00 > 0:18:03Guests won't be expecting these on New Year's Eve,
0:18:03 > 0:18:08but they will love them, especially with the sumptuous beurre blanc.
0:18:08 > 0:18:10As for the amount of butter involved,
0:18:10 > 0:18:12let's just keep that between us!
0:18:15 > 0:18:19New Year's Eve has always been associating with partying,
0:18:19 > 0:18:22and today, food historian Ivan Day is going back in time
0:18:22 > 0:18:27to make a historic 18th celebratory brew called a wassail.
0:18:27 > 0:18:32I am going to explore wassailing traditions by first of all
0:18:32 > 0:18:38attempting to reconstruct a beautiful, rustic wassail bowl,
0:18:38 > 0:18:43and also make some wassail.
0:18:43 > 0:18:48Traditionally, village wassail bowls were made
0:18:48 > 0:18:51from either apple wood or something called maplin,
0:18:51 > 0:18:53what we would now call maple.
0:18:54 > 0:18:56Ivan has decorated his bowl
0:18:56 > 0:18:59with a specially-made hazelwood frame covered with
0:18:59 > 0:19:05traditional Christmas greenery like holly, mistletoe, rosemary and bay.
0:19:05 > 0:19:09Evergreens have been used as Christmas decorations
0:19:09 > 0:19:11since the medieval period.
0:19:11 > 0:19:14All the plants they chose are the ones
0:19:14 > 0:19:20that still had their leaves - they symbolised everlasting life.
0:19:21 > 0:19:25Brightly-coloured ribbons add the final flourish to the wassail bowl.
0:19:25 > 0:19:27And it is now ready.
0:19:27 > 0:19:30But what did people do with it, exactly?
0:19:30 > 0:19:33What you did was you picked it up like this, and it is lovely,
0:19:33 > 0:19:38and you went off and you scrounged lots of free booze
0:19:38 > 0:19:39off your neighbours.
0:19:39 > 0:19:42So off I go!
0:19:42 > 0:19:46# Wassail and wassail all over the town
0:19:46 > 0:19:49# Our cup, it is white and our ale, it is brown
0:19:49 > 0:19:54# Our tap, it is made of the good old ashen... #
0:19:54 > 0:19:57While the villagers are carousing around the green with their
0:19:57 > 0:20:03bowlful of beer, the village squire was enjoying a much more
0:20:03 > 0:20:07refined type of wassail made from expensive sherry,
0:20:07 > 0:20:11and served from a beautiful china punch bowl.
0:20:12 > 0:20:16I am going to make a rather posh bowl of wassail
0:20:16 > 0:20:23from a recipe in Robert Chambers' The Book of Days, published in 1864.
0:20:24 > 0:20:27He starts by coring apples and baking them
0:20:27 > 0:20:31in the oven for 40 minutes until they are soft.
0:20:31 > 0:20:35He then adds spices like cinnamon, nutmeg, cloves and ginger
0:20:35 > 0:20:39to a cup of water, and simmers them gently to release their flavour.
0:20:41 > 0:20:45The Book of Days tells us about the merrymaking of New Year.
0:20:48 > 0:20:54"The head of the house assembled his family around a bowl of spiced ale.
0:20:54 > 0:20:57"The word that passed among them was
0:20:57 > 0:21:01"the ancient Saxon phrase 'Wass hael!'
0:21:01 > 0:21:04"That is, 'To your health.' "
0:21:04 > 0:21:09So wassail is the earliest way that we said "cheers!"
0:21:13 > 0:21:15The next step for this festive drink
0:21:15 > 0:21:20is to add sugar and the all-important sherry or wine to the pan.
0:21:20 > 0:21:23Depending on the region you lived in, wassail varied -
0:21:23 > 0:21:28in some areas, it was made with ale, in others, with cider.
0:21:28 > 0:21:32Both, however, were zested up with spices, sugar
0:21:32 > 0:21:34and often whipped eggs.
0:21:34 > 0:21:38The gentry, however, preferred theirs made from wine.
0:21:39 > 0:21:41Once the sherry is hot,
0:21:41 > 0:21:44the aromatic spice mixture is strained in.
0:21:44 > 0:21:46To make the drink nice and frothy,
0:21:46 > 0:21:50whisked egg yolks are added along with a bit of elbow grease.
0:21:52 > 0:21:55We keep whisking and whisking
0:21:55 > 0:21:59until we get this wonderful froth appearing.
0:21:59 > 0:22:02That is called the grace of the wassail.
0:22:04 > 0:22:07The drink is then poured into the squire's fancy punch bowl.
0:22:10 > 0:22:14The final touch is to float the baked apple pulp on top of the wassail.
0:22:17 > 0:22:19So here is a lovely warming drink
0:22:19 > 0:22:23to get the new year off to a brilliant start.
0:22:23 > 0:22:27So, cin-cin, bottoms up,
0:22:27 > 0:22:30or should I say wassail?
0:22:32 > 0:22:33Wassail to you, Ivan.
0:22:36 > 0:22:38Another way to kick off the new year in style
0:22:38 > 0:22:40is with a show-stopping dessert
0:22:40 > 0:22:43and I reckon I have found the ultimate.
0:22:46 > 0:22:49Now, there are lots of desserts that you can do at New Year
0:22:49 > 0:22:51but this one has to be the best
0:22:51 > 0:22:55and as a pastry chef, I am saying that with trepidation, really,
0:22:55 > 0:22:57because when it is made properly,
0:22:57 > 0:22:59this can be the tastiest dessert ever.
0:22:59 > 0:23:02It is a delice of fruit.
0:23:02 > 0:23:05Really simple to prepare if you break it down into stages.
0:23:06 > 0:23:09I am starting with making the fruit mousse filling.
0:23:09 > 0:23:14For that, I place four leaves of gelatine into cold water.
0:23:14 > 0:23:19While they are softening up, I pour some frozen fruit into a pan
0:23:19 > 0:23:21along with a splash of cold water.
0:23:21 > 0:23:25We can actually mashed this around a bit to get plenty of flavour out.
0:23:25 > 0:23:28As it comes to the boil, I am adding some cassis.
0:23:28 > 0:23:30Just a little drizzle...
0:23:31 > 0:23:33Now stick everything in a blender.
0:23:36 > 0:23:40After a couple of minutes, the puree is ready to pass through a sieve.
0:23:42 > 0:23:46You don't need a cloth for this - just through a nice, fine sieve.
0:23:47 > 0:23:52Now put it back on the heat and add the softened gelatine.
0:23:52 > 0:23:54You need to warm the mixture up,
0:23:54 > 0:23:57otherwise it won't dissolve the soaked gelatine.
0:23:57 > 0:23:59Just warming it through
0:23:59 > 0:24:02and once you don't see any gelatine in there,
0:24:02 > 0:24:04you can take it off the heat.
0:24:04 > 0:24:06And while that is cooling down,
0:24:06 > 0:24:09I am going to make the next part of the mousse filling -
0:24:09 > 0:24:10Italian meringue.
0:24:12 > 0:24:15Start off by heating up some sugar and water in a pan.
0:24:17 > 0:24:20This has to be brought to an exact temperature
0:24:20 > 0:24:22so you will need a sugar thermometer.
0:24:23 > 0:24:26There is no real way of testing otherwise,
0:24:26 > 0:24:29because boiling water boils at 100 degrees.
0:24:29 > 0:24:32When it has sugar in it, it keeps increasing the temperature,
0:24:32 > 0:24:37so you have to get to what they call "soft-ball"
0:24:37 > 0:24:42which is about 120ish degrees centigrade.
0:24:44 > 0:24:46As soon as you get the magic number...
0:24:48 > 0:24:51..put two egg whites into a bowl and start mixing.
0:24:52 > 0:24:53As they whisk up,
0:24:53 > 0:24:57pour the hot sugar solution slowly and steadily into the bowl.
0:24:59 > 0:25:01As soon as the sugar hits the egg white,
0:25:01 > 0:25:03it starts to fluff up.
0:25:05 > 0:25:08And this is exactly how you make marshmallow,
0:25:08 > 0:25:10just with the addition of gelatine.
0:25:12 > 0:25:14When the Italian meringue is done,
0:25:14 > 0:25:18swap the bowls over and whip up the last part of the filling -
0:25:18 > 0:25:20some double cream.
0:25:20 > 0:25:23No need to worry about washing the whisk -
0:25:23 > 0:25:26it all gets mixed in together anyway.
0:25:26 > 0:25:27Now, the key to this is to make sure
0:25:27 > 0:25:31the cream is the same consistency as the whipped egg whites,
0:25:31 > 0:25:35so not over-whipped, otherwise it splits in the mixture.
0:25:37 > 0:25:41Now you can bring all of the elements of the mousse filling together.
0:25:41 > 0:25:45Start by mixing the cooled fruit puree into the Italian meringue.
0:25:49 > 0:25:51Then add the softly whipped cream.
0:25:54 > 0:25:57With the mousse filling done, I can start building the delice,
0:25:57 > 0:25:59starting with the base.
0:25:59 > 0:26:03To save time, I've basically just used a bought-in sponge
0:26:03 > 0:26:07and all you do with this is just cut out the base like that.
0:26:08 > 0:26:12Better save this, otherwise my auntie will be on the phone, whingeing -
0:26:12 > 0:26:14"You can use that for trifle."
0:26:14 > 0:26:19Then we want a nice, thin piece of sponge.
0:26:19 > 0:26:21Now, I mean thin piece of sponge -
0:26:21 > 0:26:24not a massive great inch-thick piece of sponge.
0:26:24 > 0:26:26It has got to be nice and thin.
0:26:27 > 0:26:29Place one half of this sponge
0:26:29 > 0:26:32back inside the mould that you cut it with earlier.
0:26:32 > 0:26:35Always do this on the serving platter that you are going to serve it in.
0:26:35 > 0:26:38This is not a dessert that you want to be transferring round the kitchen
0:26:38 > 0:26:40or wandering around with.
0:26:40 > 0:26:42Then grab some more cassis.
0:26:44 > 0:26:47And just a little drizzle over the top.
0:26:50 > 0:26:52Now pour in the mousse filling.
0:26:55 > 0:26:57Look at the colour of that - beautiful!
0:26:57 > 0:27:00Remember, this is just with frozen fruit.
0:27:00 > 0:27:04Don't forget to leave a little bit of space for the jelly topping.
0:27:04 > 0:27:08Then pop it in the fridge for a couple of hours to set.
0:27:10 > 0:27:14While that is happening, I can make the clear fruit jelly for the top.
0:27:14 > 0:27:18Start by softening three leaves of gelatine in cold water.
0:27:20 > 0:27:22Then put some water into a pan
0:27:22 > 0:27:25and add some frozen blackberries and blueberries.
0:27:25 > 0:27:27And then we are going to add the sugar.
0:27:30 > 0:27:33You can make this with fresh or frozen berries. It's up to you.
0:27:33 > 0:27:36The thing about frozen berries is that they are available.
0:27:37 > 0:27:39As the mixture comes to the boil,
0:27:39 > 0:27:44add some cassis and keep it on the heat for a few minutes.
0:27:44 > 0:27:48Then take it off the stove and sieve the mix.
0:27:48 > 0:27:50It's always good to put it through a cloth.
0:27:50 > 0:27:53You can use a tea towel but it kind of wrecks the tea towel.
0:27:55 > 0:27:59Now, it's really important not to press this through at this stage.
0:27:59 > 0:28:03If you press it through, the jelly just ends up being cloudy.
0:28:05 > 0:28:07By now, the gelatine has softened,
0:28:07 > 0:28:10so you can add it to the warm fruit liquid.
0:28:10 > 0:28:12It will start dissolving immediately.
0:28:12 > 0:28:14If you mix all this lot together,
0:28:14 > 0:28:17you end up with this beautifully clear jelly like that.
0:28:17 > 0:28:21Now, don't cheat and buy that ready-made jelly -
0:28:21 > 0:28:23make your own!
0:28:23 > 0:28:26Leave this to cool down slightly
0:28:26 > 0:28:28by which time the mousse will have set in the fridge.
0:28:28 > 0:28:30Time to take it out
0:28:30 > 0:28:34and carefully spoon the jelly liquid over the top.
0:28:34 > 0:28:38Then put it back in the fridge for a final couple of hours.
0:28:38 > 0:28:40That gives me time to get Ralph smartened up
0:28:40 > 0:28:42for tonight's celebrations.
0:28:42 > 0:28:47Right - New Year, and a party. How cool is this?
0:28:49 > 0:28:51That is proper smart.
0:28:51 > 0:28:52Happy with that?
0:28:52 > 0:28:54RALPH WHINES
0:28:54 > 0:28:58Oh, come on, Ralph - cheer up a bit! We have the party of the year later!
0:29:01 > 0:29:04Anyway, the delice will have set by now
0:29:04 > 0:29:06and this is what you end up with.
0:29:07 > 0:29:09The rewards for all your effort -
0:29:09 > 0:29:11this amazing mirrored delice on the top.
0:29:11 > 0:29:13Now you can decorate this just quite simply.
0:29:13 > 0:29:19I have got some figs, a little bit of fresh raspberries...
0:29:19 > 0:29:21..a little bit of mint...
0:29:21 > 0:29:24You're probably wondering how you are going to get it out of the mould.
0:29:24 > 0:29:26You can do this with a warm cloth around the edge,
0:29:26 > 0:29:28but then you have got to clean the plate.
0:29:28 > 0:29:29The easiest way to do it...
0:29:31 > 0:29:33..is get one of these for Christmas.
0:29:34 > 0:29:36This comes free with a mask.
0:29:37 > 0:29:40When you are not using it, you can sort your car out with it as well.
0:29:40 > 0:29:42You go round the edge of the mould.
0:29:44 > 0:29:46The heat loosens the mousse just enough
0:29:46 > 0:29:48for the ring to be lifted clean off.
0:30:01 > 0:30:03Told you it is worth the effort!
0:30:04 > 0:30:06When it comes to serving up,
0:30:06 > 0:30:10the trick is to first off run a knife through some hot water -
0:30:10 > 0:30:13that way, it'll cleanly slice through the delice.
0:30:13 > 0:30:16Once you have cut it, clean your knife,
0:30:16 > 0:30:21warm it up again, dry it and cut it again.
0:30:26 > 0:30:27How good does that look?
0:30:29 > 0:30:32Now this dessert is all about the taste.
0:30:32 > 0:30:35It looks spectacular, there is nothing else like it,
0:30:35 > 0:30:38but trust me, it is worth the effort...
0:30:39 > 0:30:42..because it is not until you taste this...
0:30:47 > 0:30:48The best dessert ever.
0:30:49 > 0:30:52And what better time to serve it than New Year's Eve?
0:30:52 > 0:30:56The biggest celebration deserves one of the greatest desserts.
0:31:02 > 0:31:05Now whether you like to celebrate the New Year with a loud bang
0:31:05 > 0:31:07or prefer to mark it with a quite night in,
0:31:07 > 0:31:10there is one place that has it all.
0:31:10 > 0:31:13Austria comes alive and alight at this time of the year
0:31:13 > 0:31:17as our festive food reporter Annie Gray has been finding out.
0:31:17 > 0:31:21Nothing beats the glistening lights, the mulled wine,
0:31:21 > 0:31:25the lebkuchen and the savoury treats.
0:31:25 > 0:31:27This place is like one big street party.
0:31:29 > 0:31:32But the crowded markets are in stark contrast
0:31:32 > 0:31:34to the remote mountains that stand above the cities
0:31:34 > 0:31:37and that is where I went to meet Theresia Bacher
0:31:37 > 0:31:39who runs a very unusual supper club
0:31:39 > 0:31:43is Stuhlfelden in the Salzburg region.
0:31:43 > 0:31:46Here, she cooks in her Rauchkuchl, or "smoky kitchen" -
0:31:46 > 0:31:49an indoor open fire with no chimney.
0:31:49 > 0:31:53The smoke collects under the ceiling of her 500-year-old farmhouse,
0:31:53 > 0:31:57giving the food a flavour as unique as Theresia herself.
0:31:57 > 0:32:00SHE SHOUTS IN GERMAN
0:32:00 > 0:32:04This is the last house of its kind in the Alpine region
0:32:04 > 0:32:07and I am going to help Theresia prepare a feast
0:32:07 > 0:32:09fit for a New Year's party here.
0:32:12 > 0:32:15That is, if I can tear myself away from the views.
0:32:17 > 0:32:21This is just unbelievable. And this is all yours?
0:32:21 > 0:32:26Yes, I worked with my father when I was ten years old.
0:32:26 > 0:32:29So you spent most of your childhood up here?
0:32:29 > 0:32:35I helped my father to make the milk and we have cows, we have goats
0:32:35 > 0:32:37and it was my life.
0:32:39 > 0:32:42Theresia wants to make a drink for the celebration.
0:32:42 > 0:32:45This is before we have done any cooking.
0:32:45 > 0:32:48This is a sort of cranberry schnapps liquor.
0:32:48 > 0:32:51Cranberries are known as "red gold" here
0:32:51 > 0:32:53because help to cure the flu and colds and coughs
0:32:53 > 0:32:56so that means that everyone who is here at our party
0:32:56 > 0:32:59will be feeling great by the end of it -
0:32:59 > 0:33:01especially useful at New Year.
0:33:01 > 0:33:04- OK, so we start by chopping the vanilla?- Yes.
0:33:04 > 0:33:10And now schnapps, please, and put in two bottles.
0:33:10 > 0:33:11We work now.
0:33:11 > 0:33:13Please, two bottles.
0:33:15 > 0:33:16So the rum and the cognac.
0:33:16 > 0:33:19This one, half in each?
0:33:19 > 0:33:22'Looks like it is going to be quite a party.'
0:33:22 > 0:33:23Now we must taste!
0:33:25 > 0:33:29- Mmm!- It is too much schnapps. I think a little bit of sugar.
0:33:29 > 0:33:30Wir lassen es schneien.
0:33:30 > 0:33:32- Snow has come! - ANNIE LAUGHS
0:33:38 > 0:33:41- It is good - a little bit strong. - 'A little bit strong?'
0:33:41 > 0:33:44That is an understatement!
0:33:44 > 0:33:46As the guests begin to arrive,
0:33:46 > 0:33:49Theresia starts cooking the main course in her smoky kitchen
0:33:49 > 0:33:54and someone has "volunteered" me to be her sous chef for the night.
0:33:54 > 0:33:57Bring me oil - I need oil.
0:33:57 > 0:33:59And on tonight's menu,
0:33:59 > 0:34:01the traditional festive feast of venison
0:34:01 > 0:34:06is served with beans, red cabbage and potato dumplings.
0:34:06 > 0:34:10At Christmas, do you cook like this? Is it particularly popular?
0:34:10 > 0:34:12Yes, because it is the last day
0:34:12 > 0:34:16for the hunter to go to the mountain.
0:34:16 > 0:34:18- The last day of the shooting season? - Yes.
0:34:20 > 0:34:24To the venison, Theresia adds some onions, beans, herbs
0:34:24 > 0:34:28and mushrooms from the mountain with a little bit of seasoning.
0:34:30 > 0:34:34- Please, I need...cram? Cram? - Cream?
0:34:34 > 0:34:37'Oh, here we go again.'
0:34:37 > 0:34:40Bring me cranberries, cranberries.
0:34:40 > 0:34:41Please.
0:34:41 > 0:34:43Bring me all the Bohnenkraut.
0:34:43 > 0:34:48Being Theresia's sous chef is a bit of a challenge.
0:34:48 > 0:34:50I think even James would struggle.
0:34:50 > 0:34:54Every time Theresia cooks here for other people, the supper club,
0:34:54 > 0:34:57she picks on someone and they are her stooge for the evening.
0:34:57 > 0:34:58And I don't really mind
0:34:58 > 0:35:01because it is all part of the joy of being here.
0:35:01 > 0:35:04- It's right!- Danke.
0:35:06 > 0:35:07After adding some finishing touches,
0:35:07 > 0:35:10the feast is ready to be enjoyed by the party guests
0:35:10 > 0:35:15but before I get my break, Theresia and I must make dessert -
0:35:15 > 0:35:18a special Austrian dumpling cooked in honey butter
0:35:18 > 0:35:20served only at Christmas and New Year.
0:35:22 > 0:35:24This is quite something -
0:35:24 > 0:35:27there are so many elements in this New Year's meal.
0:35:27 > 0:35:30There is the stuff from the mountain that gives a real sense of place.
0:35:30 > 0:35:33There is the Rauchkuchl traditional cooking.
0:35:33 > 0:35:34Everything just comes together.
0:35:34 > 0:35:37This, if you were having a New Year's party like this,
0:35:37 > 0:35:40would really be one to remember.
0:35:40 > 0:35:43Prost!
0:35:53 > 0:35:56The guests will soon be arriving for my New Year's party
0:35:56 > 0:36:00and to help me cook the main course, I have called in reinforcements -
0:36:00 > 0:36:04my mate and all-round adventurer, Charley Boorman.
0:36:04 > 0:36:07Hey! How are you doing, fella?
0:36:07 > 0:36:08Come on in.
0:36:08 > 0:36:11Together, we are going to cook the perfect dish
0:36:11 > 0:36:13for everybody to get stuck into.
0:36:16 > 0:36:20Now, New Year, I actually cook a curry on New Year's Eve
0:36:20 > 0:36:21cos I think it is fantastic -
0:36:21 > 0:36:25it's a dish...you can chuck on the middle of the table and everyone dives into.
0:36:25 > 0:36:27But I am going to do a butter chicken curry
0:36:27 > 0:36:28cos it's one of my favourites.
0:36:28 > 0:36:31Oh, my mouth is watering.
0:36:31 > 0:36:34- The first thing we are going to do is marinate the chicken.- OK, yeah.
0:36:34 > 0:36:36So we have cumin, garam masala and chilli powder.
0:36:36 > 0:36:39Two teaspoons of each in the blender.
0:36:39 > 0:36:41Heaped or just normal?
0:36:43 > 0:36:45CHARLEY LAUGHS That'll do.
0:36:45 > 0:36:48- Heaped, heaped.- OK, there we go. - That will be all right.
0:36:48 > 0:36:51To this, add three cloves of chopped garlic
0:36:51 > 0:36:55along with a teaspoon of ground coriander.
0:36:55 > 0:36:56Then comes the turmeric.
0:36:56 > 0:36:58Turmeric is really, really strong.
0:36:58 > 0:37:00- And really colours as well, doesn't it?- Yeah.
0:37:00 > 0:37:04- So you want half, OK?- OK. - And then half of cinnamon.
0:37:04 > 0:37:07These are the two strongest ones.
0:37:07 > 0:37:09Next we have got some ginger
0:37:09 > 0:37:13and you can grab the yogurt out of the fridge as well
0:37:13 > 0:37:16and you can chuck a whole pot of yogurt in there as well.
0:37:19 > 0:37:22When the ginger is chopped up, chuck that in too.
0:37:23 > 0:37:25What you are going to do is just get the blender on
0:37:25 > 0:37:29and get this going into a paste with these - these are cashew nuts.
0:37:29 > 0:37:31- Oh... - They are going to go in as well.
0:37:31 > 0:37:33Once it's turned into a paste,
0:37:33 > 0:37:36add the juice of a lemon and blitz again.
0:37:36 > 0:37:41Then chop up some chicken breast into decent-sized chunks
0:37:41 > 0:37:42and mix with the marinade.
0:37:44 > 0:37:46It is best to leave this overnight,
0:37:46 > 0:37:50which I've done already with some I made yesterday.
0:37:50 > 0:37:54Then cover a baking tray with tinfoil for protection.
0:37:54 > 0:37:57- Ruins your tray.- What, because we're going to grill it?
0:37:57 > 0:37:59What we are about to do next, because we're grilling it.
0:37:59 > 0:38:01This what the chicken looks like
0:38:01 > 0:38:02once it's been in the marinade
0:38:02 > 0:38:05and what we do is basically just...
0:38:05 > 0:38:09- Oh, lovely colours. - ..pop this all on to the tray.
0:38:09 > 0:38:11There is something about Indian food -
0:38:11 > 0:38:13every sort of three or four days, five days,
0:38:13 > 0:38:15you start to crave Indian food.
0:38:17 > 0:38:19With that cooking away, we can make the sauce,
0:38:19 > 0:38:22starting with cinnamon, cracked cardamom,
0:38:22 > 0:38:26along with chopped garlic, ginger and green chillies.
0:38:26 > 0:38:28So what does New Year mean for you?
0:38:28 > 0:38:30Is it the calm after the storm of Christmas?
0:38:30 > 0:38:35My parents and my wife's parents don't really...get on very well.
0:38:35 > 0:38:37If it is Christmas and New Year,
0:38:37 > 0:38:40I always say have the family round,
0:38:40 > 0:38:43but get another independent family involved
0:38:43 > 0:38:46so that the families can't fight against each other,
0:38:46 > 0:38:48cos they know they have to be polite.
0:38:48 > 0:38:51Anyway, I shouldn't say that - I'm sorry, Jennifer.
0:38:51 > 0:38:53By the time New Year's comes along,
0:38:53 > 0:38:56we want to go and party and have some fun.
0:38:56 > 0:38:58That is what it is all about, innit, really?
0:38:58 > 0:39:01And for the last 20-odd years, we have been going up to Scotland.
0:39:01 > 0:39:05New Year's up in Scotland is just fantastic.
0:39:05 > 0:39:09They love it up there. It is a religion, almost.
0:39:10 > 0:39:12This curry may not be Scottish
0:39:12 > 0:39:15but it is ideal for setting you up on New Year's Eve.
0:39:17 > 0:39:20Chuck the cardamom and cinnamon into a pan.
0:39:20 > 0:39:23- In we go with garlic.- Yeah. - And the ginger.
0:39:25 > 0:39:28Next comes the chilli, followed by a tin of tomatoes.
0:39:29 > 0:39:32After that has simmered away for about five minutes,
0:39:32 > 0:39:37the chicken will be cooked and ready to go into the pan, marinade and all.
0:39:37 > 0:39:38The whole lot goes in.
0:39:41 > 0:39:43Now we can make the chapattis -
0:39:43 > 0:39:47start with tipping out some wholemeal flour onto the work surface
0:39:47 > 0:39:50and make a well in the middle.
0:39:50 > 0:39:52See? He knows what he's doing!
0:39:52 > 0:39:55Yeah - it is from my building days. Ten years a builder.
0:39:55 > 0:39:56Were you ten years a builder?
0:39:56 > 0:39:59Yeah, I did a lot of acting,
0:39:59 > 0:40:01then my acting career started heading south.
0:40:01 > 0:40:04- So what films were you in? - I was in Deliverance, as a kid.
0:40:04 > 0:40:07That was my first role, at seven. I got a tricycle for that.
0:40:07 > 0:40:09My father directed it and he said, "Look, Charley,
0:40:09 > 0:40:13"if you sit on that sofa with that bloke, I'll give you a tricycle."
0:40:13 > 0:40:14- It sounds all dodgy... - JAMES LAUGHS
0:40:14 > 0:40:16But I really wanted the tricycle.
0:40:17 > 0:40:21Let's see if Charley's still got some of his building skills.
0:40:21 > 0:40:24Add some water to the flour, little by little,
0:40:24 > 0:40:26and mix it all together.
0:40:26 > 0:40:28When the mixture becomes sticky,
0:40:28 > 0:40:31divide it into four pieces ready for rolling.
0:40:33 > 0:40:35Got a little rolling pin here.
0:40:35 > 0:40:37We can then flatten them nice and flat
0:40:37 > 0:40:40because you want the inside of this to stay nice and moist, you see.
0:40:40 > 0:40:43When you get them nice and thin, lift them off
0:40:43 > 0:40:46and cook them direct on the hot plate, like that.
0:40:46 > 0:40:48- Superb.- All right?
0:40:48 > 0:40:53The chapattis only need 30 seconds on each side to cook.
0:40:53 > 0:40:57After that, brush them with some melted butter.
0:40:57 > 0:41:00I noticed you haven't clarified your butter here -
0:41:00 > 0:41:02just saying...it's...
0:41:04 > 0:41:08Anyway...anyway, we'll move quickly on.
0:41:08 > 0:41:14One final thing - after you finish off buttering these,
0:41:14 > 0:41:16we then take some double cream.
0:41:16 > 0:41:19Oh - that's what it is all about, isn't it?
0:41:19 > 0:41:23You don't normally see this in a curry, double cream.
0:41:23 > 0:41:27And this is why we call it a butter chicken curry.
0:41:27 > 0:41:29You take butter and you put it in.
0:41:29 > 0:41:34And all this flavours it as well.
0:41:34 > 0:41:36Yeah, and gives it that kind of shine as well.
0:41:36 > 0:41:38Butter makes everything looks better, doesn't it?
0:41:38 > 0:41:42You're getting all your cheffy techniques and words out now, aren't you?
0:41:42 > 0:41:46Finally, add the juice of one lemon and season with pepper.
0:41:48 > 0:41:50Then time for some quality control.
0:41:52 > 0:41:55Charley Boy, that's pretty good, that.
0:41:55 > 0:41:59If you want to replicate this, we have about 22 people coming
0:41:59 > 0:42:02in about...about an hour.
0:42:02 > 0:42:04OK. All right.
0:42:04 > 0:42:06- You know where everything is. - You get off and...
0:42:06 > 0:42:10Break into that larder, wine cellar.
0:42:10 > 0:42:11- I will do.- OK.
0:42:11 > 0:42:15So welcome to the Charley Boorman Cooking Show
0:42:15 > 0:42:17and I'm doing a Christmas special at the moment
0:42:17 > 0:42:20and we are going to do curry...
0:42:20 > 0:42:23Cut, cut! THEY LAUGH
0:42:25 > 0:42:27The curry is certainly going down a treat
0:42:27 > 0:42:30and it is the ideal dish for everyone to dig into.
0:42:30 > 0:42:32LAUGHTER AND CHATTER
0:42:32 > 0:42:34But Charley seems to be getting confused
0:42:34 > 0:42:37about a few of the details.
0:42:37 > 0:42:38Is this recipe yours?
0:42:38 > 0:42:40Yeah, it's one of... actually, James stole from me.
0:42:40 > 0:42:43- What's in it, again? - Chicken?
0:42:43 > 0:42:45THEY LAUGH
0:42:45 > 0:42:49For me, New Year's Eve is all about bringing your best mates together
0:42:49 > 0:42:51and celebrating everything good in life
0:42:51 > 0:42:53and with these dishes,
0:42:53 > 0:42:57you will definitely get your New Year off to a cracking start.
0:43:00 > 0:43:03You can find all the recipes from the series on...
0:43:06 > 0:43:11Three, two, one - Happy New Year!
0:43:11 > 0:43:13CHEERING AND LAUGHTER