0:00:02 > 0:00:05'The heart of my home is the kitchen,
0:00:05 > 0:00:07'and at this time of the year,
0:00:07 > 0:00:11'it's the perfect place to gather and celebrate the festive season.
0:00:15 > 0:00:19'For me, Christmas is all about rustling up some fantastic food
0:00:19 > 0:00:25'and eating it in the company of my favourite people.
0:00:27 > 0:00:31'These are the dishes I cook when I want to spread a bit of cheer.'
0:00:33 > 0:00:35These are my Christmas home comforts.
0:00:42 > 0:00:46- # I really can't stay - But baby it's cold outside
0:00:46 > 0:00:52- # I've got to go away - But baby it's cold outside...- #
0:00:52 > 0:00:55'After the carnage of Christmas Day, the last thing you want to do
0:00:55 > 0:00:58'is spend even more hours in the kitchen.'
0:00:58 > 0:01:02So I've got a load of dishes that are super simple to prepare,
0:01:02 > 0:01:05leaving you more time to relax on Boxing Day.
0:01:07 > 0:01:12'Starting with this, a recipe so good it leaves me speechless.'
0:01:12 > 0:01:14Mmm! Mmm!
0:01:14 > 0:01:16Mm!
0:01:17 > 0:01:21'And in Austria, our festive food reporter Annie Gray
0:01:21 > 0:01:24'is also lost for words.'
0:01:24 > 0:01:28It's not even like pork. It's like some completely different beast.
0:01:28 > 0:01:31'Back here, Olympic athlete
0:01:31 > 0:01:36'Denise Lewis drops in to compete in my Christmas baking challenge.'
0:01:36 > 0:01:37High five.
0:01:37 > 0:01:39- Great coach.- Not bad.
0:01:39 > 0:01:42'But let's begin with all the food
0:01:42 > 0:01:44'you didn't manage to eat on Christmas Day.
0:01:46 > 0:01:50'I'm putting it to good use in this French classic.
0:01:50 > 0:01:53'Luxurious to look at, simple to make.'
0:01:54 > 0:01:58Now, always at this time of the year, we have plenty of leftovers.
0:01:58 > 0:02:00Take, for instance, my leftover Christmas meal.
0:02:00 > 0:02:02We've got roast beef, plenty of veg
0:02:02 > 0:02:03and I'm going to create a dish
0:02:03 > 0:02:07which is kind of based on a French dish called a pithivier.
0:02:07 > 0:02:09Now, it's generally done as a dessert with apples,
0:02:09 > 0:02:12but so often it can be done now with savoury things.
0:02:12 > 0:02:15First of all, what we need to do is prepare the veg.
0:02:15 > 0:02:17Now, what we're looking at doing for this
0:02:17 > 0:02:20is making sure it's nice and sliced.
0:02:21 > 0:02:22'Chop them finely.
0:02:22 > 0:02:26'If the chunks are too big, they poke through the pastry.'
0:02:26 > 0:02:30Just combine the veg with some leftover gravy,
0:02:30 > 0:02:33because this is just going to create a little moisture
0:02:33 > 0:02:35to our French pasty.
0:02:36 > 0:02:40'Throw in some chopped herbs like parsley and some salt and pepper.'
0:02:40 > 0:02:44Now, that's fundamentally your sort of veg base for this,
0:02:44 > 0:02:47and then I've got some leftover beef here.
0:02:47 > 0:02:50Now you can use turkey for this, pork, chicken,
0:02:50 > 0:02:51it's entirely up to you.
0:02:51 > 0:02:55This actually works with fish as well, to be honest with you.
0:02:55 > 0:02:58'Slice your meat thinly, too.
0:02:58 > 0:03:01'This will help it warm through evenly inside the pastry.'
0:03:04 > 0:03:08Now we can turn our attention to our pastry.
0:03:09 > 0:03:13Now, always, always, always all-butter puff pastry,
0:03:13 > 0:03:15and it will say that on the packet when you buy it.
0:03:15 > 0:03:20You can make your own, but what I want is about just over a half.
0:03:20 > 0:03:24I'm just going to use the smaller bit first for the base.
0:03:24 > 0:03:26Now it's important when you do this,
0:03:26 > 0:03:29because the idea being you're creating a base and then a topping.
0:03:31 > 0:03:35'Start with the base and roll it out thinner than you will for the top.
0:03:35 > 0:03:39'This is the key to making sure it cooks perfectly.'
0:03:39 > 0:03:42And then what I'm going to do is just roll it out here,
0:03:42 > 0:03:45place it on top of your tray.
0:03:47 > 0:03:51'Now you've got to cut out the shape for the base with a dinner plate.
0:03:53 > 0:03:56'Then place a smaller plate onto the pastry.'
0:03:56 > 0:04:02Use a table knife and just score ever so lightly around the edge,
0:04:02 > 0:04:08and that frame inside it, we're just going to dot with a knife,
0:04:08 > 0:04:10just to make sure the pastry cooks underneath as well,
0:04:10 > 0:04:13and then we can start to assemble this, really.
0:04:13 > 0:04:15And because we've got beef in there,
0:04:15 > 0:04:18I'm just going to use a touch of mustard.
0:04:18 > 0:04:23Grab some beef and keep everything inside that template.
0:04:25 > 0:04:28'Build up the layers, season,
0:04:28 > 0:04:32'add some of your leftover Christmas veg and repeat the process.'
0:04:36 > 0:04:40Gradually, you're starting to dome up this pithivier.
0:04:41 > 0:04:45Now, for me, my normal sort of Boxing Day, is sort of relaxing,
0:04:45 > 0:04:48not really doing much, I suppose.
0:04:48 > 0:04:50Take the dog for a walk, that's about it.
0:04:50 > 0:04:53Everybody wants something nice and simple,
0:04:53 > 0:04:55and the great thing about this,
0:04:55 > 0:04:58you can prepare it, it only takes five or six minutes to prepare.
0:04:58 > 0:05:02One final bit of salt and pepper, then I'm just going to
0:05:02 > 0:05:06pop this in the fridge, just to keep the pastry nice and cool.
0:05:06 > 0:05:08Meanwhile, we can roll out the top.
0:05:13 > 0:05:16'Once you've done this, make a quick egg wash.
0:05:16 > 0:05:19'I just use the yolks for extra colour and flavour.'
0:05:25 > 0:05:29Now make sure you get all the way around all the edges,
0:05:29 > 0:05:31keep everything inside that frame.
0:05:32 > 0:05:35Put the top on and press down gently.
0:05:37 > 0:05:40You can see why you've got to keep everything in that frame,
0:05:40 > 0:05:44because you're creating this dome over the top.
0:05:44 > 0:05:48This gives the pithivier its classic shape,
0:05:48 > 0:05:52and what you're doing is just trimming the pastry
0:05:52 > 0:05:54all the way round,
0:05:54 > 0:05:57and then finally we get our classic pithivier.
0:05:57 > 0:06:00You kind of start at one end and work your way round,
0:06:00 > 0:06:03but what we're looking for is that this, in the end,
0:06:03 > 0:06:04should look like a flower,
0:06:04 > 0:06:06so my best way of doing this is to actually swap
0:06:06 > 0:06:10and use a table knife and cut in,
0:06:10 > 0:06:14stop and cut through, stop.
0:06:14 > 0:06:18That's one cut and then do it round again.
0:06:18 > 0:06:20In, stop.
0:06:22 > 0:06:24'When you've gone all the way round,
0:06:24 > 0:06:27'brush with some more egg wash and score the edges.'
0:06:29 > 0:06:32And then the next bit requires a little bit of practice.
0:06:32 > 0:06:37You start at one end, you make an incision and swirl it round.
0:06:37 > 0:06:41Now, every one you do follows the previous one, if that makes sense.
0:06:41 > 0:06:45So you're creating this sort of nice pattern over the top.
0:06:47 > 0:06:52'Be careful not to cut through the pastry or it will open as it cooks.'
0:06:52 > 0:06:54The great thing about this dish -
0:06:54 > 0:06:58nobody will ever know you've actually made it using leftovers.
0:06:59 > 0:07:02'A little hole in the top will allow any steam out.'
0:07:04 > 0:07:08What we need to do now is bake this in the oven for about 20 minutes.
0:07:08 > 0:07:10How good does that look?
0:07:11 > 0:07:15'Meanwhile, heat up any remaining Christmas gravy
0:07:15 > 0:07:18'and 20 minutes later, bingo.'
0:07:18 > 0:07:21'Your pithivier is ready. It's that simple.'
0:07:24 > 0:07:26Now, I for one love this dish.
0:07:26 > 0:07:29This is a perfect dish to use food up on Boxing Day, and remember,
0:07:29 > 0:07:33we just use leftovers, leftover little bit of meat, some veg.
0:07:37 > 0:07:41It really is a great dish, this.
0:07:41 > 0:07:45'Tasty on the palate, easy on the wallet.
0:07:45 > 0:07:46'Follow this recipe
0:07:46 > 0:07:50'and you'll eat as well on Boxing Day as you did on Christmas Day.'
0:07:55 > 0:07:58'Our European neighbours are great meat lovers,
0:07:58 > 0:08:03'and the way they use unique cuts and flavours has always inspired me.
0:08:07 > 0:08:11'Annie Gray is in Austria checking out the amazing produce
0:08:11 > 0:08:15'that put this place so firmly on the festive food map.'
0:08:18 > 0:08:21Cured meats like this are a brilliant thing to have in
0:08:21 > 0:08:22over the festive period.
0:08:22 > 0:08:26You've always got something in to offer passers-by,
0:08:26 > 0:08:29and you can put together a Boxing Day buffet in no time.
0:08:32 > 0:08:37A few months ago I travelled to meet the Veisner family in lower Austria.
0:08:37 > 0:08:38They hope their rare breed of pig
0:08:38 > 0:08:41can become a big Boxing Day hit one day.
0:08:43 > 0:08:49Christof and Isabel received their first two as a wedding present in 1999.
0:08:49 > 0:08:54Now, I've seen a lot of pigs, but not like these.
0:08:54 > 0:08:59Christof, you've got fluffy pigs! They're a kind of sheep pig, almost.
0:08:59 > 0:09:01What are Mangalitsa pigs?
0:09:01 > 0:09:03The Mangalitsa is a rare breed,
0:09:03 > 0:09:08old breed that comes from a corner - Hungary, Romania, Serbia.
0:09:08 > 0:09:14The woolly Mangalitsa is one the oldest European breeds.
0:09:14 > 0:09:16They were considered so special,
0:09:16 > 0:09:19they were reserved for the Hapsburg Royalty.
0:09:19 > 0:09:22They were originally bred primarily for lard,
0:09:22 > 0:09:25but when fat went out of fashion in the 1970s,
0:09:25 > 0:09:28the pigs almost became extinct.
0:09:29 > 0:09:34Now, thanks to breeders like Christof and Isabel,
0:09:34 > 0:09:36Mangalitsas are enjoying a revival.
0:09:38 > 0:09:42Today, the couple are preparing a large family supper.
0:09:42 > 0:09:44They're serving up stuffed pocket.
0:09:44 > 0:09:47That's an unusual cut from the shoulder muscle,
0:09:47 > 0:09:51sliced and filled with whatever you fancy or have left over.
0:09:51 > 0:09:54It's perfect for a Boxing Day brunch.
0:09:54 > 0:09:56Fill it with cheese, sausage...
0:09:56 > 0:09:59Now you're talking - cheese and pork!
0:09:59 > 0:10:01You can fill vegetables in, whatever.
0:10:01 > 0:10:04Isabel's busy prepping in the kitchen.
0:10:04 > 0:10:08She's fried up some of the Mangalitsa meat for me to taste without anything added.
0:10:10 > 0:10:12Oh, my goodness!
0:10:12 > 0:10:14That's not even like pork.
0:10:14 > 0:10:16It's like some completely different beast.
0:10:19 > 0:10:22The way that fat melts is just so lovely in the mouth, isn't it?
0:10:22 > 0:10:24Yeah.
0:10:24 > 0:10:27'Mmmm! I like that.'
0:10:27 > 0:10:30It's great that here in Austria they're cooking a cut
0:10:30 > 0:10:33that few people know about, me included.
0:10:33 > 0:10:36This cut is not popular. If you go somewhere in a shop,
0:10:36 > 0:10:40nobody will know, so you just get it here.
0:10:40 > 0:10:42But it's... I like it, you know, because for me
0:10:42 > 0:10:46it's very quick - you take it out, you cut, you slice it, that's it.
0:10:46 > 0:10:48I love the fact that you've got so much fat in the meat.
0:10:48 > 0:10:51You have to have the focus on the fat, that's it.
0:10:51 > 0:10:53Yeah, it's quite a different way of thinking, then,
0:10:53 > 0:10:55in our modern culture where people have been
0:10:55 > 0:10:57kind of brainwashed into thinking that fat is bad,
0:10:57 > 0:10:59you should cut the fat off, you should get rid of it,
0:10:59 > 0:11:00whereas with this,
0:11:00 > 0:11:05the meat's almost secondary to this beautiful, beautiful layer of fat.
0:11:06 > 0:11:09'Isabel and I are making a stuffing with breadcrumbs, onions,
0:11:09 > 0:11:12'other vegetables and even grapes.
0:11:12 > 0:11:15'But Christmas dinner leftovers would also work well.
0:11:15 > 0:11:17'Mangalitsa meat is expensive
0:11:17 > 0:11:20'as the litters are about half the size of most breeds,
0:11:20 > 0:11:23'and the animals are fattened for up to two years
0:11:23 > 0:11:26'as opposed to the usual three to five months.'
0:11:26 > 0:11:30Do you find that people treat themselves to it at Christmas particularly?
0:11:30 > 0:11:34Yeah, Christmas, we have very good business for Christmas
0:11:34 > 0:11:35because they want something special.
0:11:35 > 0:11:37Because in the UK the really popular things
0:11:37 > 0:11:41for, say, a brunch, would be something like bacon, bacon sandwiches,
0:11:41 > 0:11:44especially if people are a bit hungover,
0:11:44 > 0:11:45then they kind of run out of ideas,
0:11:45 > 0:11:48but something like this demands respect in cooking.
0:11:48 > 0:11:50Yeah.
0:11:50 > 0:11:51Right, mixing?
0:11:51 > 0:11:53- Yeah.- Yeah.
0:11:53 > 0:11:55I think we need a little bit more wine.
0:11:55 > 0:11:58- I think most people need a bit more wine!- Yeah!
0:11:58 > 0:12:01'Smoked bacon has also been added to the stuffing.
0:12:01 > 0:12:04'This family love their pig products.'
0:12:04 > 0:12:07This is like roast pork to the power of ten.
0:12:08 > 0:12:12'The meat then goes in the pot with loads more veg, plus bones
0:12:12 > 0:12:17'for flavouring, fresh herbs and one more special ingredient - lard.'
0:12:17 > 0:12:19OK, we're going to put it in the oven.
0:12:19 > 0:12:21- Yeah.- Good.
0:12:21 > 0:12:23And now I've got to wait four hours until I can eat it?
0:12:23 > 0:12:25Yeah.
0:12:25 > 0:12:27'That's a long old roast.'
0:12:28 > 0:12:30Oh, wow.
0:12:30 > 0:12:32Yes, please.
0:12:32 > 0:12:34I'll let you try everything.
0:12:34 > 0:12:37'Now after all the bustle of the holidays,
0:12:37 > 0:12:41'what could be more perfect than relaxing on Boxing Day with friends,
0:12:41 > 0:12:44'family and good simple food?'
0:12:44 > 0:12:47That's almost bringing tears to my eyes, it's so lovely.
0:12:47 > 0:12:51For hundreds of years we've associated eating meat with Christmas,
0:12:51 > 0:12:55but today I've realised that there's meat and then there's Mangalitsa.
0:12:55 > 0:12:59I think it's really worth seeking out something extra special
0:12:59 > 0:13:02for a Boxing Day brunch and maybe, like me,
0:13:02 > 0:13:05you can know that while you're eating it,
0:13:05 > 0:13:10you're also helping to revive a rare breed that nearly went extinct.
0:13:24 > 0:13:27Watching that made my mouth water.
0:13:27 > 0:13:32Now I can understand how Ralph feels when he sees me scoffing chocolates.
0:13:32 > 0:13:34That Mangalitsa looks so good,
0:13:34 > 0:13:38I've just got to have some for myself, so I'm going to cook up
0:13:38 > 0:13:41some Alpine comfort food with a home-grown twist.
0:13:45 > 0:13:48Now, as classic winter recipes go,
0:13:48 > 0:13:51you don't get any more traditional than a tartiflette.
0:13:51 > 0:13:53That classic Alpine sort of dish,
0:13:53 > 0:13:56done with potatoes, Reblochon cheese and onions.
0:13:56 > 0:13:59What I'm going to do is incorporate different flavours with it,
0:13:59 > 0:14:01but use that fundamentally as a base.
0:14:01 > 0:14:04I'm going to use the apples and some of this amazing pork.
0:14:04 > 0:14:08I'm going to get onto that in a minute, but first, we need to prepare our potatoes.
0:14:09 > 0:14:13'I've parboiled these so the skins come off really easy.'
0:14:15 > 0:14:19I've got to use some of this, this is some Mangalitsa pancetta,
0:14:19 > 0:14:23and the reason why this is so, so good is this layer of fat,
0:14:23 > 0:14:26and if you think that's got a serious amount of fat on,
0:14:26 > 0:14:29wait until you see these pork chops.
0:14:29 > 0:14:30Check out those fellas!
0:14:30 > 0:14:33'The fat on these mega Mangalitsa chops
0:14:33 > 0:14:36'and pancetta contain all the flavour.'
0:14:38 > 0:14:41Now, you can use normal Italian pancetta,
0:14:41 > 0:14:43even sort of streaky bacon,
0:14:43 > 0:14:46but this sort of stuff is really special.
0:14:47 > 0:14:50'Scatter the pancetta into a pan.'
0:14:50 > 0:14:54So I'm going to grab the potatoes, chop them up into slices,
0:14:54 > 0:14:58because in essence this is actually a really quick dish to prepare
0:14:58 > 0:15:01and one that there's no fuss at all.
0:15:03 > 0:15:06So we can grab a little bit of salt and pepper.
0:15:06 > 0:15:08Careful with the amount of salt that you use as well
0:15:08 > 0:15:11if you're using some quite salty pancetta.
0:15:12 > 0:15:16'And for that British twist I mentioned, I'm adding apples.
0:15:17 > 0:15:20'Just layer up all these ingredients in the pan.
0:15:20 > 0:15:23'They don't have to be neat and tidy.'
0:15:24 > 0:15:29This is this wonderful sort of combination of bacon lardons and potato.
0:15:30 > 0:15:35'Sprinkle over fresh thyme and of course, a bit of butter.'
0:15:35 > 0:15:40But then it's all about this ingredient. This cheese - Reblochon.
0:15:40 > 0:15:43Now you can tell a Reblochon because it's got a little red stamp
0:15:43 > 0:15:47on it as well, and all we do with that is basically just trim it off.
0:15:47 > 0:15:49'Reblochon's a traditional choice for a tartiflette,
0:15:49 > 0:15:52'because it melts perfectly.
0:15:52 > 0:15:56'And what makes it even better? Yep, more butter.'
0:15:56 > 0:15:59Now if you look at this you can tell -
0:15:59 > 0:16:00if it looks good when it goes in the oven,
0:16:00 > 0:16:03it's going to taste great and look good when it comes out of the oven,
0:16:03 > 0:16:08and this is really testament to that exact way of thinking.
0:16:08 > 0:16:13Basically, stick this in the oven for about 20 to 25 minutes to cook.
0:16:13 > 0:16:16And now we're going to serve this with this amazing pork.
0:16:16 > 0:16:19'I'm using British Mangalitsa chops,
0:16:19 > 0:16:22'which you can get from specialist butchers.'
0:16:22 > 0:16:27This fantastic combination of fat to meat is exactly what we want.
0:16:27 > 0:16:29'All you need to do is season with some salt.'
0:16:35 > 0:16:39With fat like this, there's no need for oil.
0:16:39 > 0:16:41You see, how good does this look?
0:16:43 > 0:16:45Just gently, gently cooked.
0:16:45 > 0:16:48Pork chops, salt, on a grill, done.
0:16:50 > 0:16:52Now to make this recipe a little bit more healthy,
0:16:52 > 0:16:54I'm going to take another apple,
0:16:54 > 0:16:57we're going to grill it in the fat from the pork.
0:17:03 > 0:17:08'For chops this big, I'd say six to eight minutes on each side.'
0:17:12 > 0:17:14Now, I cannot wait for this.
0:17:14 > 0:17:20I've tasted this type of pork before, and every time I try it,
0:17:20 > 0:17:23I just know that it tastes so, so good.
0:17:23 > 0:17:26You've got a decent amount of the pork,
0:17:26 > 0:17:29you put a little piece of the apple on there,
0:17:29 > 0:17:34and not forgetting we've got this sort of apple tartiflette.
0:17:37 > 0:17:41So the combination of potatoes, pancetta
0:17:41 > 0:17:46and stewed apple all mixed with that Reblochon cheese.
0:17:51 > 0:17:53And now you kind of dive in.
0:17:59 > 0:18:03Mm. Mmm! Mm!
0:18:03 > 0:18:08See, this dish is perfect for Boxing Day.
0:18:12 > 0:18:16Yeah, this is a proper plate of food.
0:18:16 > 0:18:18'And do you know what?
0:18:18 > 0:18:21'Comfort food like this is perfect on any day of the year,
0:18:21 > 0:18:24'but on a chilly Boxing Day evening, you just can't beat it.'
0:18:29 > 0:18:32Sharing great food is what Christmas is all about,
0:18:32 > 0:18:37and food historian Ivan Day has been discovering how the Victorians
0:18:37 > 0:18:41used their leftovers to make sure that no-one went without.
0:18:42 > 0:18:47Boxing Day was a day when the wealthy looked after the poor
0:18:47 > 0:18:50by giving them food and gifts.
0:18:50 > 0:18:54'The day even got its name from the custom of servants
0:18:54 > 0:18:58'receiving boxes filled with Christmas treats.'
0:18:58 > 0:19:04Today, I'm going to make the most iconic meal given by the wealthy
0:19:04 > 0:19:10to the poor at Christmas - roast beef and plum pudding.
0:19:11 > 0:19:16The most traditional cut of meat served on Christmas Day
0:19:16 > 0:19:19was something called a baron of beef,
0:19:19 > 0:19:23which in fact is a bullock's bottom
0:19:23 > 0:19:28and capable of feeding up to about 600 people.
0:19:28 > 0:19:30'This I've got to see!
0:19:30 > 0:19:33'How's Ivan going to pull this one off?'
0:19:33 > 0:19:38A baron would take about nine hours to roast,
0:19:38 > 0:19:44so I've chosen a much smaller cut, which will take about three hours.
0:19:44 > 0:19:46'Well, that sounds more manageable,
0:19:46 > 0:19:50'especially if you've got an authentic tool for the job.'
0:19:50 > 0:19:54You might think that this is some ancient instrument of torture,
0:19:54 > 0:19:58but it's actually something called a cradle spit.
0:20:00 > 0:20:02'The joint's secured,
0:20:02 > 0:20:05'basted and placed on a rack in front of a roaring fire.'
0:20:09 > 0:20:13I could sit here for the next three hours,
0:20:13 > 0:20:15turning the meat by hand,
0:20:15 > 0:20:20but I'm going to use this machine, which is called a spit jack,
0:20:20 > 0:20:24which is a clockwork mechanism run by a weight.
0:20:24 > 0:20:26So I'm going to wind it up
0:20:26 > 0:20:30and you'll hear the sound of an 18th century kitchen.
0:20:30 > 0:20:32CREAKING
0:20:36 > 0:20:40That does sound like a torture dungeon, and off she goes.
0:20:44 > 0:20:46As the weight drops,
0:20:46 > 0:20:51you'll see the spit is being turned by the drive chain.
0:20:53 > 0:20:56'So the beef's cooking - now for the pudding,
0:20:56 > 0:20:58'which starts with a bowl of dry ingredients.
0:20:58 > 0:21:03'This recipe from 1845 was for the well-heeled.'
0:21:03 > 0:21:07The wealthy often had a luxury version with a lot more brandy
0:21:07 > 0:21:12and frequently much more of the really expensive ingredients
0:21:12 > 0:21:15like the preserved or candied peels.
0:21:16 > 0:21:20This is citron - Seville orange peel.
0:21:24 > 0:21:30'To this he adds lemon zest, dried fruit, nutmeg and egg.
0:21:30 > 0:21:33'There's actually no plums in the pudding at all.
0:21:33 > 0:21:38'That's because in earlier times, plum was another name for raisin.
0:21:38 > 0:21:40'Anything else, Ivan?'
0:21:40 > 0:21:43Merry Christmas! Oh, whoops.
0:21:43 > 0:21:48'Yes, in the bowl, please, and give it a good mix.'
0:21:48 > 0:21:50What might puzzle a lot of people
0:21:50 > 0:21:52who are used to making Christmas pudding
0:21:52 > 0:21:55is to just how dry this looks.
0:21:56 > 0:22:00'This mixture was perfect for making old-fashioned round puddings
0:22:00 > 0:22:03'and for pressing into shaped moulds.
0:22:03 > 0:22:07'Ivan covers it with a cloth tied with string.
0:22:07 > 0:22:10'While the beef and pudding are cooking,
0:22:10 > 0:22:12'here's a small one he made earlier.
0:22:13 > 0:22:17'This is exactly the sort many poor Victorians would receive as a gift.'
0:22:19 > 0:22:23A lot of these earlier devourers of plum pudding would cut it
0:22:23 > 0:22:28into slices and cook it underneath the meat to catch the juices.
0:22:30 > 0:22:33'With the meat roasted to perfection,
0:22:33 > 0:22:34'it's time to get it off the spit
0:22:34 > 0:22:39'and prepare the dishes for both ends of the social scale.
0:22:39 > 0:22:43'Small pudding slices enriched with beef juices for the poor -
0:22:43 > 0:22:46'big flambe puddings for the wealthy.
0:22:47 > 0:22:50'Boxing Day was the time to be charitable.
0:22:50 > 0:22:54'Some rich families would invite their impoverished neighbours
0:22:54 > 0:22:59'in for a hearty meal, but they also had other methods of sharing.'
0:22:59 > 0:23:03Food was distributed by the wealthy to the poor
0:23:03 > 0:23:05in all sorts of ways.
0:23:05 > 0:23:09Food was even sent to the local jailhouses at Christmas,
0:23:09 > 0:23:11often a piece of roast beef,
0:23:11 > 0:23:16a plum pudding and maybe a big basket of boiled potatoes.
0:23:18 > 0:23:22'The beef and plum pudding was often eaten as a kind of Victorian sarnie,
0:23:22 > 0:23:25'which is what Ivan's getting stuck into right now.'
0:23:28 > 0:23:30The combination together really works
0:23:30 > 0:23:33because the plum pudding isn't too sweet,
0:23:33 > 0:23:37it's almost like a kind of solid lump of chutney with the beef,
0:23:37 > 0:23:39it's delicious.
0:23:39 > 0:23:46This is a wonderful Christmas treat for both rich and poor alike.
0:23:46 > 0:23:48Merry Christmas.
0:23:56 > 0:24:00Come on, buddy, it's Boxing Day, get into the cheer.
0:24:01 > 0:24:03That's not bad, is it, that one?
0:24:03 > 0:24:05Why do you always look depressed?
0:24:05 > 0:24:09Mind you, I do in a Christmas jumper.
0:24:09 > 0:24:11He's not happy.
0:24:12 > 0:24:16'On Boxing Day, we all deserve a well-earned rest, and to make sure
0:24:16 > 0:24:20'Ralph and I get one, I'm knocking up this tasty dish.
0:24:20 > 0:24:24'It's super-fast to make and will really perk up your taste buds.'
0:24:27 > 0:24:30I think the key to cooking something for Boxing Day lunch
0:24:30 > 0:24:33is creating something that's light, quick and tasty.
0:24:33 > 0:24:34This is the perfect dish for that.
0:24:34 > 0:24:37It uses a whole chicken, which I'm going to spatchcock -
0:24:37 > 0:24:40that speeds up the cooking time by at least half,
0:24:40 > 0:24:43but I'm going to create a lovely marinade and salad to go with it.
0:24:43 > 0:24:46But the first thing I'm going to do is kind of like a marinade,
0:24:46 > 0:24:49but it's not, it's a paste that goes on the top.
0:24:49 > 0:24:54I'm going to take some coriander, a decent amount, mint and basil,
0:24:54 > 0:24:58so basically throw that in your blender.
0:25:01 > 0:25:06'To the herbs, add some garlic, roughly chopped ginger
0:25:06 > 0:25:11'and green finger chillies - don't bother deseeding them.
0:25:11 > 0:25:13'Then blitz to a fine puree.'
0:25:17 > 0:25:23So you take a good dollop of full fat yoghurt,
0:25:23 > 0:25:25and always where possible
0:25:25 > 0:25:28use the full fat yoghurt, otherwise the mixture can kind of split.
0:25:32 > 0:25:35Now, I need to basically add some acidity to this.
0:25:35 > 0:25:37You can get away with using some lemon,
0:25:37 > 0:25:40but I actually prefer lime for this, but it needs a decent amount,
0:25:40 > 0:25:44so put the zest and juice of about three limes in here.
0:25:50 > 0:25:53Quick tip, if you want to get more juice out of a lime,
0:25:53 > 0:25:55you don't squeeze it harder -
0:25:55 > 0:25:57stick it in the microwave for eight seconds.
0:25:57 > 0:25:59It just softens up the lime even more.
0:26:01 > 0:26:04'Finish off with some seasoning and blitz the mix again
0:26:04 > 0:26:07'until you have a smooth marinade.
0:26:07 > 0:26:09'Now for the main event.'
0:26:09 > 0:26:11And what I'm going to do with this is spatchcock the chicken.
0:26:11 > 0:26:14'This just means to flatten it.'
0:26:14 > 0:26:18The best way to do that is to get yourself some really good scissors.
0:26:18 > 0:26:21So basically you just start off at one side
0:26:21 > 0:26:23and cut all the way through.
0:26:25 > 0:26:31And then cut about an inch of the chicken off the other side as well,
0:26:31 > 0:26:34and then when you grab your chicken like this,
0:26:34 > 0:26:36you can hold it down flat, press it.
0:26:38 > 0:26:41Basically, you've now spatchcocked a chicken.
0:26:41 > 0:26:45'Slice the skin to make sure that you get all the flavours
0:26:45 > 0:26:47'of the marinade into the flesh.
0:26:47 > 0:26:53'Put the chicken on a roasting tray. Season it with salt and pepper,
0:26:53 > 0:26:58'and then spread the marinade over both sides of the bird.'
0:26:58 > 0:27:02And then what you need to do is set the oven really high,
0:27:02 > 0:27:04as hot as the oven will go.
0:27:06 > 0:27:09'And cook it for a speedy 40 to 45 minutes.
0:27:10 > 0:27:14'While it roasts, you can get on with the salad dressing.
0:27:14 > 0:27:18'Put some coriander, mint and basil into a pestle and mortar
0:27:18 > 0:27:21'with a large pinch of salt and bash the herbs
0:27:21 > 0:27:23'until they start to break down.
0:27:26 > 0:27:30'This is one way to burn off some of those Christmas calories.'
0:27:30 > 0:27:33Now we can add a touch of chilli, so you're carrying on with a similar
0:27:33 > 0:27:37sort of theme to what you've done with the chicken.
0:27:37 > 0:27:41You've got the herbs in there, a little bit of garlic,
0:27:41 > 0:27:45but then I'm going to turn this into like an Asian style dressing.
0:27:47 > 0:27:49But you've still got to grind this down.
0:27:51 > 0:27:55You can grab some dark soy sauce, little bit of fish sauce,
0:27:55 > 0:27:58Thai fish sauce, which is superb with this.
0:27:58 > 0:28:01Little bit of sesame oil, but you've got to treat it like rocket fuel,
0:28:01 > 0:28:03you've got to be really careful with it.
0:28:03 > 0:28:06'Next, add the juice and zest of two limes,
0:28:06 > 0:28:09'and for some sweetness, a little honey.'
0:28:09 > 0:28:14Because when you really know how to do one of these dressings, you can knock one up in minutes, really.
0:28:14 > 0:28:17And it's so packed full of flavour.
0:28:17 > 0:28:20I suppose this is like an Asian coleslaw, really.
0:28:20 > 0:28:22I'm going to use some of this,
0:28:22 > 0:28:24this is bang in season at this time of year,
0:28:24 > 0:28:27it's called hispi cabbage or pointed cabbage.
0:28:28 > 0:28:32'Slice the leaves really thin
0:28:32 > 0:28:35and throw them into a bowl
0:28:35 > 0:28:37'along with a finely chopped red onion.
0:28:39 > 0:28:42'Add that amazing dressing, toss well to combine,
0:28:42 > 0:28:44'and that's your Asian slaw done.
0:28:46 > 0:28:50'Now we just need the chicken, and, boy, does it look good!
0:28:53 > 0:28:56'All that's left to do is plate up.'
0:28:56 > 0:28:59I suppose the key to this, really,
0:28:59 > 0:29:02is all about this fantastic herb sauce
0:29:02 > 0:29:05that goes over the top of the chicken.
0:29:06 > 0:29:10You get a real bang of flavour, particularly with the mint.
0:29:10 > 0:29:12Hm!
0:29:12 > 0:29:15There's a little undertone of that fiery little dish
0:29:15 > 0:29:18with that chilli, just gives it a nice lift.
0:29:21 > 0:29:24But the mint and the lime really calm it down again.
0:29:24 > 0:29:26Now when you think of spatchcocked chicken,
0:29:26 > 0:29:30you think of barbecues and think of summertime, but do you know what?
0:29:30 > 0:29:32It really does make a pleasant change.
0:29:34 > 0:29:36'After a Christmas Day blow-out,
0:29:36 > 0:29:40'the last thing you want is another heavy three-course meal,
0:29:40 > 0:29:43'so if it's light and stress-free you're looking for,
0:29:43 > 0:29:45'this is just the job.
0:29:47 > 0:29:50'As the long festive holiday goes on,
0:29:50 > 0:29:53'cheese is another great lunch or supper alternative.
0:29:53 > 0:29:57'Forget about lumps of cold cheddar on crackers, though,
0:29:57 > 0:30:02'I'm talking about the kind of stuff Stacey Hedges produces.
0:30:02 > 0:30:05'She may be based just down the road from me in Hampshire,
0:30:05 > 0:30:09'but her creamy soft cheese has a distinctly continental taste.'
0:30:09 > 0:30:12The inspiration for Winslade came from Vacherin Mont d'Or,
0:30:12 > 0:30:16which is a cheese made in parts of France and Switzerland.
0:30:16 > 0:30:20'The Swiss and French make their cheese from cow's milk,
0:30:20 > 0:30:23'but they then wrap it in strips of spruce bark,
0:30:23 > 0:30:26'which gives it a woody festive flavour.'
0:30:26 > 0:30:28So we based our recipe on that
0:30:28 > 0:30:31because no-one in the UK was making this style of cheese.
0:30:32 > 0:30:36'Stacey experimented with her own recipe for 12 months
0:30:36 > 0:30:39'and then went into production a year ago.
0:30:39 > 0:30:42'But her interest in all things cheesy goes way back.'
0:30:43 > 0:30:47I'm originally from Sydney and when I was a student there,
0:30:47 > 0:30:49I worked in a cheese shop part-time,
0:30:49 > 0:30:52and I think that's when my love of cheese began,
0:30:52 > 0:30:56but 20 years later I found myself living in rural Hampshire
0:30:56 > 0:31:02and decided to start collecting milk from a local farm
0:31:02 > 0:31:07just in buckets, and started making cheese at home as a hobby, really.
0:31:07 > 0:31:12And my passion just grew and I just decided to turn it into a business.
0:31:14 > 0:31:19'After producing an English camembert, Stacey began making Winslade.
0:31:19 > 0:31:22'It has a similar flavour to camembert but it's softer,
0:31:22 > 0:31:26'creamier and comes with that special Christmas tree wrapping.'
0:31:26 > 0:31:30This spruce band is made in France by someone called a sanglier.
0:31:31 > 0:31:35They go to great lengths to find the right spruce
0:31:35 > 0:31:38and get it in the right condition before they cut it
0:31:38 > 0:31:42with a particular tool and we have to boil it up to soften it,
0:31:42 > 0:31:44and then it's wrapped around the cheese
0:31:44 > 0:31:46when the cheese is about a day old,
0:31:46 > 0:31:50and we tie it up and leave it like that for about ten days.
0:31:50 > 0:31:54'She may have been inspired by cheese from across the Channel,
0:31:54 > 0:31:58'but when Stacey decided to make a version on this side of the water,
0:31:58 > 0:32:01'she found the British have one big advantage.'
0:32:01 > 0:32:05They only make it in the winter time because that's when the cows
0:32:05 > 0:32:08are brought down from the mountain pastures and into barns,
0:32:08 > 0:32:11so that's why it's known as a Christmas cheese.
0:32:11 > 0:32:14We're lucky enough that we can get our milk all year round,
0:32:14 > 0:32:17so we make Winslade all year round.
0:32:17 > 0:32:20'In fact, Stacey's small creamery
0:32:20 > 0:32:23'now churns out six tonnes of cheese annually,
0:32:23 > 0:32:27'and although customers can enjoy it whatever the season,
0:32:27 > 0:32:29'that Christmas tree bark
0:32:29 > 0:32:32'makes it an obvious choice for a festive meal.'
0:32:32 > 0:32:36Oh, you can really smell the spruce bark band
0:32:36 > 0:32:40that's around the cheese, and when it's baked it'll come out even more.
0:32:40 > 0:32:43It takes about 10 or 15 minutes, not very long.
0:32:43 > 0:32:48It's a fantastic dish to serve for an easy family meal - some chutney,
0:32:48 > 0:32:53some nice bread sticks, nice glass of Champagne, just delicious.
0:32:54 > 0:32:58'This is just the kind of no-hassle lunch I love on Boxing Day.
0:32:59 > 0:33:03Once it's cooked, this cheese is lovely and runny, so the smell
0:33:03 > 0:33:07and the texture of it makes people gather round the table,
0:33:07 > 0:33:10and they obviously have to dip into it so it brings people together,
0:33:10 > 0:33:14so I think it's a fantastic dish for sharing over Christmas.
0:33:20 > 0:33:22'After Christmas Day with family,
0:33:22 > 0:33:25'what's better than Boxing Day with friends?
0:33:25 > 0:33:28'Especially when they're as much fun as this one,
0:33:28 > 0:33:31'Olympic gold-medal-winning athlete, Denise Lewis.'
0:33:34 > 0:33:35How you doing?
0:33:35 > 0:33:39- I'm good, how are you? - I'm good, come on in.
0:33:39 > 0:33:43'Today, she's helping me make a classic kitsch dessert.
0:33:43 > 0:33:46'This elaborate pud is a combination of light sponge
0:33:46 > 0:33:49'and fluffy raspberry mousse,
0:33:49 > 0:33:52'and seeing as we're still in celebration mode,
0:33:52 > 0:33:54'I'm adding a cheeky layer of jelly.'
0:33:57 > 0:33:59Now, you've got a sweet tooth, haven't you?
0:33:59 > 0:34:01I have, especially at this time of year, because...
0:34:01 > 0:34:04So what's so special about this time of year, then?
0:34:04 > 0:34:06It's just I love the festive season,
0:34:06 > 0:34:09my mum always comes with a Christmas cake,
0:34:09 > 0:34:11a Caribbean traditional Christmas cake,
0:34:11 > 0:34:15which has been passed down from her grandmother
0:34:15 > 0:34:19and my grandmother's grandmother, so there's a real sort of legacy.
0:34:19 > 0:34:23- It's a big deal, but she hasn't taught me how to do it.- Right.
0:34:23 > 0:34:25I thought I'd do something that you could make at home
0:34:25 > 0:34:28and you could impress your mother as well.
0:34:28 > 0:34:30This is a really special cake.
0:34:30 > 0:34:35'But before we start baking it, we need to make the mousse filling.
0:34:35 > 0:34:39'For that we need raspberries, a blender for them to go into
0:34:39 > 0:34:43'and to satisfy Denise's sweet tooth, some icing sugar.
0:34:43 > 0:34:46'All we have to do now is blitz.'
0:34:47 > 0:34:49- Now, this is your job.- Right.
0:34:49 > 0:34:53- So you've got to then pass this mixture through the sieve.- OK.
0:34:54 > 0:34:58'You want this to be nice and smooth with no seeds.'
0:34:58 > 0:35:01So while you're doing that, I'm going
0:35:01 > 0:35:03- to do this sort of creme anglaise for this, really.- Yeah.
0:35:03 > 0:35:05Which is basically a custard, right?
0:35:05 > 0:35:07- Posh custard?- It's posh custard.
0:35:09 > 0:35:11'And here's how to make it.
0:35:11 > 0:35:14'Heat full fat milk in a pan with some caster sugar.
0:35:16 > 0:35:19'As it's simmering away, whisk together more sugar
0:35:19 > 0:35:20'with three egg yolks.
0:35:23 > 0:35:28'Pour the warm milk over the eggs and return to the heat
0:35:28 > 0:35:30'until it thickens.'
0:35:32 > 0:35:36So tell me about this amazing Caribbean cake, then.
0:35:36 > 0:35:38Oh, it's just the taste, you know?
0:35:38 > 0:35:41It's a lot of preparation, so months in advance,
0:35:41 > 0:35:44as any good cake should be, especially when you're using,
0:35:44 > 0:35:48I guess, dried fruit, soaked in rum and some heavy port,
0:35:48 > 0:35:51so you know you're not driving after you've had a bite of this thing.
0:35:51 > 0:35:54Maybe I'm just not brave enough to take it on,
0:35:54 > 0:35:56because I just don't want to disappoint.
0:35:56 > 0:35:58So you've got this amazing sort of mixture here.
0:35:58 > 0:36:00Now, the gelatine here, we use leaf gelatine,
0:36:00 > 0:36:03and you've got to think about how much gelatine you put in.
0:36:03 > 0:36:05Too much, it bounces off the walls.
0:36:05 > 0:36:08- Yeah?- Too little and you'll end up eating it with a straw.
0:36:08 > 0:36:10'With that in mind, follow the recipe
0:36:10 > 0:36:14'and add six sheets of gelatine to the custard.'
0:36:14 > 0:36:18It's really quite important that you need to make sure that this is dissolved.
0:36:18 > 0:36:19And keep it moving?
0:36:19 > 0:36:22Just keep it moving, or otherwise you end up with scrambled egg.
0:36:22 > 0:36:27'When it's ready, pour it straight into the raspberry puree and whisk well.'
0:36:28 > 0:36:32This is definitely going to come to the house, the Lewis household.
0:36:32 > 0:36:34Is it?
0:36:34 > 0:36:37'Before it becomes a mousse, we'll need to add cream.
0:36:37 > 0:36:42'But we only do that after it's had time to chill in the fridge.'
0:36:42 > 0:36:45Now, we're going to make a Swiss roll, so for this, classic sponge.
0:36:45 > 0:36:50'That's eight eggs, some caster sugar, a small amount
0:36:50 > 0:36:55'of vanilla bean paste, all mixed together until light and fluffy.
0:36:55 > 0:36:58'Now line two baking trays.'
0:36:58 > 0:37:01The mixture is nearly there, so switch the machine off,
0:37:01 > 0:37:03and now we can add our flour.
0:37:04 > 0:37:07- There's no need to sieve flour nowadays.- Really?
0:37:07 > 0:37:10Yeah, it's already done that, supermarket's done it for you.
0:37:10 > 0:37:13So you basically just sprinkle the flour on the top,
0:37:13 > 0:37:17and then the best things are stuck on the end of your arms - fingers.
0:37:17 > 0:37:19It folds through much faster so you end up with a better sponge.
0:37:19 > 0:37:23Right? So tell me about Boxing Day, then?
0:37:23 > 0:37:25Is it still chaos in the house with all the kids?
0:37:25 > 0:37:28It's bedlam.
0:37:28 > 0:37:31They are so pumped after Christmas, they're so excited,
0:37:31 > 0:37:35I'm worn out, husband's worn out, so we try to stay on the sofa
0:37:35 > 0:37:38as long as possible, or at least get a lie-in
0:37:38 > 0:37:41while they're still entertained with their Christmas presents.
0:37:41 > 0:37:44But invariably, in terms of cooking,
0:37:44 > 0:37:47not much goes on because usually it's me
0:37:47 > 0:37:51putting in anything that I had forgotten to do on Christmas Day.
0:37:51 > 0:37:54'Well, this pudding can be made in advance,
0:37:54 > 0:37:58'so it will take the pressure off Denise on Boxing Day.
0:37:58 > 0:38:04'Once the sponge mixture is in, spread it evenly in both trays,
0:38:04 > 0:38:07'then put them in the oven for ten minutes.
0:38:07 > 0:38:11'As they're baking, lay out two damp tea towels.
0:38:11 > 0:38:14'Don't worry - all will be revealed soon.'
0:38:14 > 0:38:17What we're trying to achieve is you've got this beautiful bowl,
0:38:17 > 0:38:21line it with clingfilm and then we're going to line it with Swiss roll.
0:38:21 > 0:38:25- OK.- 'Stay with me, Denise, it's not as difficult as it sounds.'
0:38:25 > 0:38:28So you need to put a little bit of oil in there, it makes
0:38:28 > 0:38:32- the clingfilm that you're about to put in, stick to the bottom.- OK.
0:38:34 > 0:38:36Right, so the sponge is ready, you can tell that,
0:38:36 > 0:38:38- just press it on the top.- Yeah.
0:38:38 > 0:38:41- You get a little bit of resistance there.- Yes. Nice and soft.
0:38:41 > 0:38:44OK, before we turn them out, and we need to turn them out
0:38:44 > 0:38:46while they're still warm, we take just a sprinkle of sugar.
0:38:46 > 0:38:48'This is a top tip -
0:38:48 > 0:38:52'the sugar will prevent the sponge from sticking to the tea towel.'
0:38:52 > 0:38:53And then we flip that out.
0:38:56 > 0:38:59Try not to press on it or lean on it, but other than that...
0:38:59 > 0:39:01Let's see if it's still alive underneath there.
0:39:01 > 0:39:04Oh, gosh, here we go.
0:39:04 > 0:39:05Is it out?
0:39:05 > 0:39:09Yes. Now you've got to carefully peel off the paper.
0:39:12 > 0:39:17'OK, tricky bit done, now we need a layer of raspberry jam.'
0:39:17 > 0:39:20Now, this is the best bit, because we get to roll this up,
0:39:20 > 0:39:24because we've got the damp tea towel, we can then keep it nice
0:39:24 > 0:39:27and tight, so what you do, I'll show you mine first.
0:39:27 > 0:39:31You tuck this end in, just nice and tight, and you roll it.
0:39:31 > 0:39:33- You can see the steam coming off.- Yeah.
0:39:33 > 0:39:36Lift it on there, when you lift it off,
0:39:36 > 0:39:39because there's steam in there, it'll stop the sponge from cracking,
0:39:39 > 0:39:43so we end up with this perfect Swiss roll.
0:39:43 > 0:39:46My adrenaline's just started to go up.
0:39:46 > 0:39:48I'm just starting to feel a bit nervous!
0:39:48 > 0:39:50So you've got to flip the first bit over
0:39:50 > 0:39:53so it tucks in so you start that roll process, all right?
0:39:54 > 0:39:55- You got it?- Yeah.
0:39:55 > 0:39:58Keep it nice and tight, lift it off and then see what happens.
0:40:01 > 0:40:02High five!
0:40:02 > 0:40:04Great coach.
0:40:04 > 0:40:06'Right, we're on the home straight.
0:40:06 > 0:40:10'It's time to turn the chilled raspberry custard into a mousse.
0:40:10 > 0:40:13'Whisk some double cream and pour into the custard.
0:40:13 > 0:40:16'This will add structure and texture
0:40:16 > 0:40:19'and help you start building your cake.'
0:40:19 > 0:40:23You can then take your sponge, look.
0:40:23 > 0:40:25Oh, that's very good.
0:40:25 > 0:40:30Take the Swiss roll and place them inside the mould like this.
0:40:30 > 0:40:33- I didn't realise this was what you were going to do.- You didn't know?
0:40:33 > 0:40:34No, I didn't.
0:40:36 > 0:40:39'When doing this, make sure you fill in all the gaps...'
0:40:40 > 0:40:41- Happy with that?- Happy.
0:40:41 > 0:40:45'..before adding my secret ingredient - jelly.
0:40:45 > 0:40:48'A classic Charlotte Royale doesn't have this but, hey,
0:40:48 > 0:40:51'we only do this once a year.'
0:40:51 > 0:40:55And then what we're going to do is pour this mixture over the top.
0:40:57 > 0:41:00'Cover the mousse completely with the remaining slices.'
0:41:00 > 0:41:03I can imagine just exactly what it's going to look like.
0:41:03 > 0:41:04- Can you?- Very grand.
0:41:05 > 0:41:09And then we take the whole lot and we pop it in the fridge.
0:41:09 > 0:41:12'A few hours in there and it'll be set.
0:41:13 > 0:41:17'That gives Denise, Ralph and I the chance to go for a stroll.
0:41:17 > 0:41:20'Well, that's what you do on Boxing Day, isn't it?'
0:41:23 > 0:41:25Now, the reveal!
0:41:26 > 0:41:28You place a plate on the top
0:41:28 > 0:41:31- and then you make sure it's in the centre.- Yeah.
0:41:31 > 0:41:33And what you're going to do is hold the clingfilm
0:41:33 > 0:41:36and the bowl will just come straight off.
0:41:37 > 0:41:40Right, now take the clingfilm off.
0:41:41 > 0:41:43Looks like a brain!
0:41:44 > 0:41:48You know what I mean! It's an artistic one.
0:41:48 > 0:41:52'Garnish your artistic brain with some strawberries and mint,
0:41:52 > 0:41:54'then slice open.'
0:41:54 > 0:41:55Well, that looks amazing.
0:41:55 > 0:41:59I think your mother would be quite impressed with this, you see.
0:41:59 > 0:42:03Check that out in there. How good does that look?
0:42:03 > 0:42:04Looks fab!
0:42:04 > 0:42:06Ladies first.
0:42:06 > 0:42:07Here we go.
0:42:08 > 0:42:10Mm! Mm-mm
0:42:10 > 0:42:16It's great, because as you said, after the hoo-haa's
0:42:16 > 0:42:18and the excitement of Christmas Day,
0:42:18 > 0:42:23you've still got something to impress with, and I like that.
0:42:23 > 0:42:26'So you see, after Christmas Day's been and gone,
0:42:26 > 0:42:30'entertaining all over again can actually be enjoyable.
0:42:30 > 0:42:34'By transforming leftovers and creating easy dishes like these,
0:42:34 > 0:42:38'your Boxing Day need never be boring again!'
0:42:39 > 0:42:41- Thank you for this.- Yeah.
0:42:41 > 0:42:43- I got you a little gift. - You got me something?
0:42:43 > 0:42:47- Yeah, just a little something. - You didn't have to get me anything!
0:42:47 > 0:42:51- Because you know, I like to relax on Boxing Day.- Right.
0:42:51 > 0:42:54And I hope this Boxing Day, you'll do the same.
0:42:54 > 0:42:57It just reminded me of you -
0:42:57 > 0:43:00cuddly, lovable.
0:43:00 > 0:43:02Lovely, thanks(!)
0:43:07 > 0:43:12You can find all the recipes from the series at bbc.co.uk/food