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 > 0:00:20'For me, Christmas is all about rustling up some fantastic food
0:00:20 > 0:00:24'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 > 0:00:32'when I want to spread a little bit of cheer.'
0:00:33 > 0:00:35These are my Christmas home comforts.
0:00:44 > 0:00:47Christmas may be the time of good will and good living,
0:00:47 > 0:00:50'but it catches up on all of us eventually
0:00:50 > 0:00:53'and after days of eating big meals,'
0:00:53 > 0:00:57you'll be craving something other than turkey and sprouts.
0:00:57 > 0:01:00But I've got some great dishes to give you a lift
0:01:00 > 0:01:03and help you survive the rest of the Christmas season.
0:01:05 > 0:01:08'So today, I'm throwing out the festive cook book
0:01:08 > 0:01:09'and frying up a steak.'
0:01:11 > 0:01:12My ultimate lunch.
0:01:13 > 0:01:14It's just perfect.
0:01:15 > 0:01:20Following it with a simple dessert that knocks the socks off plum pud.
0:01:20 > 0:01:22This has got all the flavours that you want,
0:01:22 > 0:01:25but it's nice and light.
0:01:25 > 0:01:27'And spicing up the seasonal menu
0:01:27 > 0:01:30'with my Michelin-starred mate, Glynn Purnell.
0:01:30 > 0:01:32I'm still a massive kid at Christmas.
0:01:32 > 0:01:35You're nearly there with the big man himself, aren't you?
0:01:35 > 0:01:38Do you know, I've always loved you, you know that!
0:01:38 > 0:01:40'But before rushing headlong into anything else,
0:01:40 > 0:01:43'let's start the day with something leisurely.
0:01:43 > 0:01:46'A simple meal that's so quick and easy
0:01:46 > 0:01:49'it'll almost be ready before the kettle's boiled.'
0:01:49 > 0:01:52Now, this dish is perfect for a Christmas breakfast,
0:01:52 > 0:01:55rather than going a full English, which is fine, but quite filling,
0:01:55 > 0:01:58this one's actually quite light but full of flavour,
0:01:58 > 0:01:59a lovely apple and potato rosti.
0:01:59 > 0:02:03I'm going to do that with fried egg and a bit of crispy bacon,
0:02:03 > 0:02:05but it's all about the rosti,
0:02:05 > 0:02:09so the first thing you use is some good quality potatoes.
0:02:09 > 0:02:10'You'll need four spuds,
0:02:10 > 0:02:13'and the key to making a crispy rosti
0:02:13 > 0:02:16'is to get as much moisture out of them as you can.
0:02:16 > 0:02:19'To do this, grate them on to a clean, dry tea towel,
0:02:19 > 0:02:22'then do the same with two apples.
0:02:22 > 0:02:24'I told you it was easy.'
0:02:24 > 0:02:26No need to peel it.
0:02:26 > 0:02:28Just add some nice colour to it as well.
0:02:28 > 0:02:30Now, these are eating apples.
0:02:30 > 0:02:34These are not Bramleys, cos they're a bit too sharp for this.
0:02:36 > 0:02:39Gather it up and squeeze the juice out of it.
0:02:40 > 0:02:42All the water and starch
0:02:42 > 0:02:45and you see how much stuff comes out of it
0:02:45 > 0:02:47if you squeeze it like this.
0:02:49 > 0:02:53It's really important you do this with a rosti, otherwise...
0:02:53 > 0:02:56the end product just doesn't taste very nice.
0:02:56 > 0:03:00'And believe me, that's about as energetic as this recipe ever gets.
0:03:00 > 0:03:03'When you've got as much liquid as you can
0:03:03 > 0:03:05'out of the apple and potato mixture'
0:03:05 > 0:03:07'add 75g of creme fraiche
0:03:07 > 0:03:09and then just to bind this together
0:03:09 > 0:03:10just a couple of egg yolks.
0:03:12 > 0:03:15Now, this just takes a humble rosti to a whole different level.
0:03:16 > 0:03:18You're combining all...
0:03:18 > 0:03:21the ingredients in the apple...
0:03:22 > 0:03:24..the creme fraiche,
0:03:24 > 0:03:27which adds a nice little sharpness to it as well.
0:03:29 > 0:03:31'Season the mixture generously
0:03:31 > 0:03:34'and then get your frying pan on a medium heat.'
0:03:34 > 0:03:37And then use a combination of veg oil and butter.
0:03:37 > 0:03:39You knew it was coming.
0:03:40 > 0:03:44Now the reason for the oil is to take the butter to a higher temperature.
0:03:44 > 0:03:47If I just used the veg oil, you wouldn't get the colour on it
0:03:47 > 0:03:50and if I just used butter, it would burn...
0:03:50 > 0:03:52before the inside is cooked.
0:03:53 > 0:03:55And then what we can do is grab yourself
0:03:55 > 0:03:58one of these cheffy little rings. If you haven't got one,
0:03:58 > 0:04:01put it on your Christmas present list.
0:04:01 > 0:04:04You want to half fill the ring with the potato mixture,
0:04:04 > 0:04:08then remove it and make another rosti.
0:04:08 > 0:04:11After the drama of a Christmas dinner,
0:04:11 > 0:04:13putting this together feels like a walk in the park.
0:04:13 > 0:04:17What I love about this dish is that it's really quick, really instant,
0:04:17 > 0:04:20but tastes fantastic.
0:04:20 > 0:04:22Now the key to this is
0:04:22 > 0:04:26just leaving it for a little bit before we turn it.
0:04:26 > 0:04:28You've got to really regulate the temperature of it,
0:04:28 > 0:04:30turn it down a touch.
0:04:30 > 0:04:32As soon as it colours on one side,
0:04:32 > 0:04:36then it's stable enough to hold together and flip it over.
0:04:36 > 0:04:38Then we can just cook it over the other side.
0:04:38 > 0:04:39It doesn't take very long at all.
0:04:39 > 0:04:43It's only going to take probably five minutes to cook all the way through
0:04:43 > 0:04:45and the creme fraiche will keep it lovely and light,
0:04:45 > 0:04:48rather than it soaking like a sponge which a lot of rostis do,
0:04:48 > 0:04:51and it can turn greasy.
0:04:51 > 0:04:56Turn the heat down of that. Next up, we can cook our bacon.
0:04:56 > 0:05:00For that, there's no other way really, apart from grilling it,
0:05:00 > 0:05:04so we've got some good quality back bacon.
0:05:04 > 0:05:06The rashers will take three to four minutes
0:05:06 > 0:05:09and, in that time, your rostis will be ready,
0:05:09 > 0:05:13so you can get on with frying the eggs in the same pan.
0:05:13 > 0:05:17Again, being a bit chef-y, using these little metal rings.
0:05:17 > 0:05:19Crack the egg in the middle.
0:05:19 > 0:05:22Once the eggs go on, you are just a few minutes away
0:05:22 > 0:05:26from putting your feet up with a delicious breakfast.
0:05:26 > 0:05:29It's that flavour of the apple and everything else that just
0:05:29 > 0:05:32makes this taste just fantastic.
0:05:34 > 0:05:37And there you have it.
0:05:37 > 0:05:39A lovely and apple and potato rosti with crispy bacon
0:05:39 > 0:05:41and a pan-fried egg.
0:05:41 > 0:05:44And I, for one, can't wait to dive into this one.
0:05:48 > 0:05:51That rosti is like the best hash brown you've ever tasted.
0:05:51 > 0:05:53You can use it for so many different things.
0:05:53 > 0:05:56If you want to do it for lunch time, bit of chicken over the top,
0:05:56 > 0:05:59even a nice pan-fried bit of fish.
0:05:59 > 0:06:00It works with everything.
0:06:00 > 0:06:03This is absolutely perfect for this time of year.
0:06:03 > 0:06:07It's quick, easy, convenient and full of flavour.
0:06:07 > 0:06:10Such familiar comforting flavours are a sure-fire way
0:06:10 > 0:06:13to get you through the festive season
0:06:13 > 0:06:17and one of my all-time favourites is roast beef.
0:06:17 > 0:06:20It goes with Christmas like, well,
0:06:20 > 0:06:24like Highland cattle on snowy Scottish hillsides.
0:06:24 > 0:06:27This may look like a greeting card scene,
0:06:27 > 0:06:29but crofters Robin and Penny Calvert
0:06:29 > 0:06:33enjoy views like this every day from their home in Rogart
0:06:33 > 0:06:35in the north-east of Scotland.
0:06:35 > 0:06:38We've not always been here. We're what you'd call incomer crofters.
0:06:38 > 0:06:41We've been on this place now about 23 years.
0:06:41 > 0:06:44Before that, both my wife and myself were musicians.
0:06:44 > 0:06:47We'd actually lived here for a while just in the house,
0:06:47 > 0:06:49and eventually the crofting side of things took over the music
0:06:49 > 0:06:53side of things, and we ended up working here full time.
0:06:56 > 0:06:59The couple have around a dozen breeding Highland cows,
0:06:59 > 0:07:03with their calves and a pedigree bull called Seamus.
0:07:03 > 0:07:05Come on, big boy.
0:07:05 > 0:07:07We classify ourselves as high welfare on here.
0:07:07 > 0:07:10The animals are very, very carefully looked after.
0:07:10 > 0:07:12They are exceedingly well-fed.
0:07:12 > 0:07:14As you can see from the way we handle them,
0:07:14 > 0:07:17they are not stressed or anything, and this does have a big bearing
0:07:17 > 0:07:19on the eventual meat we get from them.
0:07:19 > 0:07:22And that meat is highly-prized.
0:07:22 > 0:07:25The cattle live outside all year round, so caring for them
0:07:25 > 0:07:30can be hard work, especially as the days get shorter and colder.
0:07:30 > 0:07:32Christmas time, it depends.
0:07:32 > 0:07:34You have good years and bad years, but, on average,
0:07:34 > 0:07:38we've got a lot of frost then, no natural vegetation in the place,
0:07:38 > 0:07:40so you are feeding constantly.
0:07:40 > 0:07:42It's really just a case of maintenance,
0:07:42 > 0:07:44making sure everyone is well filled, plenty of water.
0:07:44 > 0:07:47A lot of water-carrying when everything freezes up.
0:07:47 > 0:07:49It's pretty hard work to be quite honest.
0:07:49 > 0:07:51COW MOOS
0:07:51 > 0:07:56Sounds like Seamus agrees, but it's not all graft up here.
0:07:56 > 0:08:01Even hard-working crofters get to appreciate the holidays.
0:08:01 > 0:08:04Traditional Christmas can often be weather-orientated.
0:08:04 > 0:08:07We've known ourselves get snowed in for four or five weeks at a time,
0:08:07 > 0:08:10but it's cosy. Lovely time is Christmas, cos you get the folk in
0:08:10 > 0:08:13and you take it a little bit easier and the house gets nice and warm
0:08:13 > 0:08:15and a few drams and one thing or another.
0:08:15 > 0:08:18It's a great time, Christmas.
0:08:18 > 0:08:21But even if they do get snowed in, they're never short of food.
0:08:22 > 0:08:26Our Christmas dinners are quite exciting things
0:08:26 > 0:08:30because it HAS to be complete home produce.
0:08:31 > 0:08:34And with 120 acres at their disposal,
0:08:34 > 0:08:39Penny loves to hunt for the best wild ingredients she can find.
0:08:39 > 0:08:42Foraging is very important on a crofting lifestyle.
0:08:42 > 0:08:46You've got the berries, you've got brambles.
0:08:46 > 0:08:49I'm picking chanterelles for our meal this evening
0:08:49 > 0:08:53and what I am doing is making sure that I get chanterelles
0:08:53 > 0:08:56and not false chanterelles, because they can be poisonous.
0:08:58 > 0:09:01Unlike a mushroom, which has a lid and a stem,
0:09:01 > 0:09:06this has got the markings going all the way through,
0:09:06 > 0:09:09so you can't mistake a chanterelle.
0:09:09 > 0:09:12With Penny out on the land, it's left to Robin to prepare
0:09:12 > 0:09:15their special slow-reared beef for the table.
0:09:15 > 0:09:18We're in the cutting rooms now where we do all the meat preparation.
0:09:18 > 0:09:22We handle the entire product literally from birth to plate.
0:09:22 > 0:09:25Hanging is of the essence for all beef.
0:09:25 > 0:09:28This has been hung about 32 days. Beautiful dark meat.
0:09:28 > 0:09:31What you're doing is improving the texture of the meat,
0:09:31 > 0:09:34you're improving the flavour of the meat.
0:09:34 > 0:09:38Particularly from a cooking point of view, it will tenderise it.
0:09:38 > 0:09:41Beef this good should be shared,
0:09:41 > 0:09:45so it's just as well there's a bit of a shindig planned later.
0:09:45 > 0:09:49Penny and her friend Liz are cooking a beef Wellington
0:09:49 > 0:09:53using their own home-grown Highland meat and the foraged chanterelles.
0:09:58 > 0:10:00Christmas on the croft is really very special
0:10:00 > 0:10:03because everybody hides away in their own houses,
0:10:03 > 0:10:06so you have to make a big effort to go and visit.
0:10:06 > 0:10:10But when you do visit, people are very, very generous
0:10:10 > 0:10:12and have lovely ceilidhs.
0:10:12 > 0:10:16And, by the look of it, some pretty spectacular food.
0:10:21 > 0:10:26THE most tender piece of beef I've probably ever had in my whole life.
0:10:26 > 0:10:29I've got my own Highland cows as well
0:10:29 > 0:10:32and I can't fault Highland beef.
0:10:32 > 0:10:33It's delicious. I love it.
0:10:33 > 0:10:37I have to say, Robin, that is probably the most tender,
0:10:37 > 0:10:40tastiest bit of fillet I have ever tasted in my whole life,
0:10:40 > 0:10:42and, er, I could do with another bit!
0:10:42 > 0:10:44THEY LAUGH
0:10:44 > 0:10:47And to finish off their ceilidh in a time-honoured way,
0:10:47 > 0:10:51the crofters round off their evening with some music.
0:10:51 > 0:10:53THEY CHEER
0:10:53 > 0:10:55Well done.
0:10:59 > 0:11:01I love getting out for a walk with Ralph
0:11:01 > 0:11:04after days of festive indulgence.
0:11:04 > 0:11:07It never takes us long to work up an appetite, though.
0:11:07 > 0:11:09He's happy with a dog biscuit or two,
0:11:09 > 0:11:13but, for myself, I like to rustle up some delicious Highland beef.
0:11:14 > 0:11:18Believe me, it's the prefect antidote to an overdose of turkey.
0:11:18 > 0:11:22Now, one of the ultimate pick-me-ups at Christmas time has to be a steak
0:11:22 > 0:11:26and this is a real classic steak Bordelaise.
0:11:26 > 0:11:28It's all about the sauce to go with the steak.
0:11:28 > 0:11:31You've got a beautiful cut of meat here, some nice sirloin,
0:11:31 > 0:11:34but the sauce itself is made from just a few ingredients.
0:11:34 > 0:11:38A little bit of garlic, some shallots, mushrooms, some nice stock
0:11:38 > 0:11:41and some good quality red wine.
0:11:41 > 0:11:44To get the sauce going, first finely dice two shallots
0:11:44 > 0:11:48and throw them into a pan with a good dollop of butter.
0:11:48 > 0:11:50And a little bit of garlic.
0:11:50 > 0:11:53I always like to add one clove per portion,
0:11:53 > 0:11:56so a couple of cloves will be enough for this.
0:11:57 > 0:12:00Then we can basically just roughly chop this.
0:12:00 > 0:12:03Now we're not colouring the shallots that much.
0:12:03 > 0:12:06Not caramelising and browning them off too much.
0:12:06 > 0:12:07Just sweat them down nicely.
0:12:07 > 0:12:09So while the shallots are cooking,
0:12:09 > 0:12:11we can turn our attention to the mushrooms.
0:12:11 > 0:12:13I've got some lovely chestnut mushrooms in here.
0:12:13 > 0:12:16Bang in season at this time of the year.
0:12:16 > 0:12:20Now, you wouldn't use wild mushrooms for a Bordelaise sauce.
0:12:20 > 0:12:24Just some button mushrooms or chestnut mushrooms will do great.
0:12:24 > 0:12:26You can add those to the pan.
0:12:27 > 0:12:31You'll need about 150g of these and, once they're in the pan,
0:12:31 > 0:12:34add a generous glug of good quality red wine.
0:12:37 > 0:12:42Now, of course, it's the red wine in there that gives this sauce its name.
0:12:42 > 0:12:44Bordelaise, the Bordeaux wine that goes in it.
0:12:44 > 0:12:48It's quite an important part of making a good quality sauce is
0:12:48 > 0:12:51to actually put the red wine in and reduce it down by half
0:12:51 > 0:12:53before we add the stock.
0:12:53 > 0:12:55This is actually quite a key point, really.
0:12:55 > 0:12:57So we just bring this to the boil
0:12:57 > 0:13:00and gently simmer this for about three or four minutes.
0:13:00 > 0:13:03As soon as it's thickened, add half a litre of beef stock,
0:13:03 > 0:13:08then simmer on a high heat until the sauce has reduced by half again.
0:13:08 > 0:13:10It should take eight to ten minutes.
0:13:10 > 0:13:13I'm also making sauteed potatoes.
0:13:13 > 0:13:16They're such a nice change from roasties.
0:13:16 > 0:13:21Start by dicing some spuds and fry them in lots of butter - what else?
0:13:21 > 0:13:24And then you kind of do what the French do.
0:13:24 > 0:13:26Garlic.
0:13:26 > 0:13:28Whack-whack-whack.
0:13:28 > 0:13:30Straight in.
0:13:30 > 0:13:33We want to get a little bit of colour on these potatoes,
0:13:33 > 0:13:36so we're not going to cook them all the way through at this point.
0:13:36 > 0:13:39Just to colour them. So turn the heat right high.
0:13:39 > 0:13:42Then we can add some fresh thyme.
0:13:42 > 0:13:45Just a few sprigs.
0:13:45 > 0:13:47Now, with your potatoes, I'm going to serve it with this.
0:13:47 > 0:13:51This is calvanero, or black cabbage it's known as, as well.
0:13:51 > 0:13:53The Italians use this a lot, the French use it
0:13:53 > 0:13:55and nowadays we can grow it.
0:13:55 > 0:13:57I actually grow some in the bottom of the garden, as well.
0:13:57 > 0:14:00It's fantastic, this, but, unlike normal conventional cabbage,
0:14:00 > 0:14:02this requires a little bit longer to cook,
0:14:02 > 0:14:08so it's perfect to go in at the same time as your potatoes.
0:14:09 > 0:14:11When you've chopped the cabbage,
0:14:11 > 0:14:15put it into the pan as soon as the diced potato has coloured.
0:14:15 > 0:14:18Add a little water and cover.
0:14:18 > 0:14:21You've probably got a lid at home but I can never find mine,
0:14:21 > 0:14:23so I'm using tinfoil.
0:14:23 > 0:14:28Either way, the spuds will need to simmer for eight to ten minutes.
0:14:28 > 0:14:30And now for our steak.
0:14:30 > 0:14:33This is some beautiful sirloin which is perfect for this dish.
0:14:33 > 0:14:35A piece of meat like this,
0:14:35 > 0:14:39it's always nice to have a decent sort of chunk, I always think.
0:14:40 > 0:14:43Some salt
0:14:43 > 0:14:46and some black pepper.
0:14:46 > 0:14:49Rub it over with just a little bit of veg oil over the top.
0:14:49 > 0:14:51Then I've got a hot griddle on here
0:14:51 > 0:14:54and basically we are going to sear it on the hot griddle
0:14:54 > 0:14:58for about three to four minutes on each side.
0:14:58 > 0:15:01You don't have to use a griddle for your steak.
0:15:01 > 0:15:04A hot frying pan will do the trick just as well.
0:15:04 > 0:15:09However you do it, let the meat get to room temperature before cooking.
0:15:09 > 0:15:11I feel, as I'm cooking some Highland steak like this,
0:15:11 > 0:15:13it's kind of payback really,
0:15:13 > 0:15:16because I have quite an interesting story with Highland cattle.
0:15:16 > 0:15:19I was filming for the BBC up in Scotland
0:15:19 > 0:15:21and one of the cameramen, typically,
0:15:21 > 0:15:25startled this massive great Highland cattle.
0:15:25 > 0:15:29It flew round and its horn basically caught me right in the centre
0:15:29 > 0:15:32of my chest and it ran off.
0:15:32 > 0:15:35It was pretty scary, to be honest.
0:15:35 > 0:15:37Thankfully, I lived to tell the tale
0:15:37 > 0:15:40but I don't know if the cow is still around.
0:15:40 > 0:15:43Anyway, cooking these steaks couldn't be easier.
0:15:43 > 0:15:45Just give them three to four minutes on each side,
0:15:45 > 0:15:49all the time keeping an eye on the sauteed potatoes.
0:15:49 > 0:15:52When you start to hear them fry again in the pan,
0:15:52 > 0:15:54just lift off the tinfoil.
0:15:54 > 0:15:56You can just check to see whether they're ready.
0:15:56 > 0:16:00You see that all that nice black cabbage is cooked.
0:16:00 > 0:16:02The potatoes are nice and soft,
0:16:02 > 0:16:04so what we do now is just season that.
0:16:09 > 0:16:12So, as soon as you steak is ready,
0:16:12 > 0:16:14take it off the heat.
0:16:14 > 0:16:17They look pretty good.
0:16:17 > 0:16:19The meat will now need to rest,
0:16:19 > 0:16:22leaving you time to finish off your delicious sauce.
0:16:26 > 0:16:28This is nearly ready.
0:16:28 > 0:16:32You know that, as it starts to boil, you end up with loads of bubbles.
0:16:32 > 0:16:35As it starts to thicken up, the bubbles start to decrease,
0:16:35 > 0:16:40which this is in here, so at this point, take it off the heat,
0:16:40 > 0:16:41have a tiny little taste.
0:16:43 > 0:16:45That's about ready, I think, that one.
0:16:45 > 0:16:47We can then get our chopped parsley.
0:16:48 > 0:16:51No prizes for guessing how I'm going to finish it off -
0:16:51 > 0:16:54with butter, of course.
0:16:54 > 0:16:58But there's no denying it adds a little something extra to the sauce.
0:16:58 > 0:17:02What you end up with is a beautiful shine on the sauce.
0:17:02 > 0:17:06It gives it a lovely glaze. It's pretty good.
0:17:06 > 0:17:09Season this up with some salt and some black pepper
0:17:09 > 0:17:13and then we can put this on the plate.
0:17:13 > 0:17:16When you are working with fantastic ingredients like these,
0:17:16 > 0:17:19you can't go wrong!
0:17:19 > 0:17:20And if you're at home relaxing,
0:17:20 > 0:17:22a nice glass of red works a treat with this.
0:17:24 > 0:17:28This dish really epitomises what I love about this time of the year.
0:17:28 > 0:17:32It's warming, it's comforting but also it's classic cooking.
0:17:32 > 0:17:34My ultimate lunch.
0:17:38 > 0:17:42The Highland meat tastes fabulous
0:17:42 > 0:17:46and there's no better sauce to go with it than a Bordelaise.
0:17:46 > 0:17:48It's just perfect!
0:17:50 > 0:17:54Unbeatable, in fact, no matter what the season.
0:17:54 > 0:17:56I have to be honest, though.
0:17:56 > 0:17:59It's never going to please the calorie counters out there.
0:17:59 > 0:18:03We've sent our festive reporter Annie Gray to explore
0:18:03 > 0:18:05Austria's Christmas markets.
0:18:05 > 0:18:08She's on the lookout for some healthier seasonal favourites
0:18:08 > 0:18:11that are guaranteed to give us a lift.
0:18:11 > 0:18:14The air here is full of fruity smells
0:18:14 > 0:18:17and there's fruit in a lot of the produce as well.
0:18:17 > 0:18:20Everything from delicious cakes to tasty fruit punches,
0:18:20 > 0:18:24but I'm on a hunt for a Christmas speciality in its freshest form.
0:18:27 > 0:18:31And a few weeks ago I tracked these down in a very unlikely location.
0:18:31 > 0:18:36Ojala Koujel and her partner Harold Teets are mad about figs
0:18:36 > 0:18:39and manage to grow them just five miles from the centre of Vienna.
0:18:41 > 0:18:46Luckily for me, I arrived just in time for the harvest.
0:18:46 > 0:18:48- Hallo.- Hello, Annie!
0:18:48 > 0:18:52This is amazing. You've got figs growing in the middle of Vienna.
0:18:52 > 0:18:57They look absolutely superb and they're ready now.
0:18:58 > 0:19:00Ripe?
0:19:00 > 0:19:02Ripe, yes, I will show you.
0:19:04 > 0:19:06- Wow!- You can see?
0:19:06 > 0:19:08Yeah. I don't think I've ever seen a fig as juicy.
0:19:08 > 0:19:10- Do you want to taste it?- Yeah.
0:19:12 > 0:19:13Mmm!
0:19:13 > 0:19:17It's like jam. It's so sweet. Beautiful.
0:19:17 > 0:19:20With honey included like this.
0:19:20 > 0:19:23You can buy them in the UK in supermarkets,
0:19:23 > 0:19:24but they're always dry inside.
0:19:24 > 0:19:27This, I salute you!
0:19:29 > 0:19:32'I suspect that in their nine years of fig-growing, these guys have
0:19:32 > 0:19:36'never seen anybody eat one right down to the stalk.
0:19:36 > 0:19:39'Who knew figs could be so delicious?'
0:19:39 > 0:19:41I left just a tiny bit, look!
0:19:41 > 0:19:43THEY LAUGH
0:19:45 > 0:19:48Before I strip their orchard of fruit,
0:19:48 > 0:19:52Ojala and Harold want to show me their massive greenhouse.
0:19:52 > 0:19:55Figs are usually grown around the Mediterranean and in the Middle East
0:19:55 > 0:19:59but the couple are managing to produce 50 varieties under glass
0:19:59 > 0:20:00here in chilly Vienna.
0:20:00 > 0:20:04Ojala tells me she has come up with ingenious ways to use the fruit.
0:20:08 > 0:20:11There is a fig mustard, fig schnapps, fig jam.
0:20:11 > 0:20:13The range is huge.
0:20:13 > 0:20:16Frankly, I can't wait to see what we can do with these figs
0:20:16 > 0:20:21so that I can have a bit of figgy goodness for my own Christmas.
0:20:21 > 0:20:25Ojala is going to show me how to make a few seasonal dishes.
0:20:25 > 0:20:28In Britain, we've been enjoying figs at Christmas for centuries
0:20:28 > 0:20:30but I think it's fair to say that
0:20:30 > 0:20:33Ojala's recipes bring things bang up to date.
0:20:33 > 0:20:36We are going to be baking our figs with a bit of balsamic,
0:20:36 > 0:20:40some walnuts, some ginger and they are going with this,
0:20:40 > 0:20:42which is venison ham.
0:20:42 > 0:20:46Sounds like a really lovely starter for a kind of Christmas feast.
0:20:46 > 0:20:50So what are we going to do first?
0:20:50 > 0:20:52First I start to cut the figs.
0:20:52 > 0:20:56Please help me and you ruffle them.
0:20:56 > 0:21:00- OK.- Let's start.
0:21:00 > 0:21:03- Oh, this smells...- Mmm, it does smell like Christmas.- Yeah.
0:21:03 > 0:21:06It's quite good exercise as well.
0:21:06 > 0:21:08Warms the body just by physical work.
0:21:08 > 0:21:11This is the first step, the warm-up.
0:21:11 > 0:21:15'Ojala halves whole figs and I add spicy grated ginger
0:21:15 > 0:21:17'along with walnut pieces.
0:21:17 > 0:21:19'It's pretty Christmassy stuff.'
0:21:21 > 0:21:24SHE SPEAKS GERMAN
0:21:26 > 0:21:28Wow!
0:21:28 > 0:21:31This is balsamic dressing going on to the figs.
0:21:33 > 0:21:36SHE SPEAKS GERMAN
0:21:38 > 0:21:39OK, that was easy.
0:21:39 > 0:21:40So they're just done.
0:21:40 > 0:21:44They are going in the oven for about half an hour at 180 degrees.
0:21:45 > 0:21:47With all these figs knocking about,
0:21:47 > 0:21:50it would be rude not to make a seasonal sweet too
0:21:50 > 0:21:53and it's no surprise that Ojala's got one up her sleeve.
0:21:55 > 0:21:58We are making a special Christmas dessert.
0:21:58 > 0:22:01It uses these figs and they have been preserved in a sugar syrup
0:22:01 > 0:22:02along with spices.
0:22:02 > 0:22:04We are going to warm them up slightly
0:22:04 > 0:22:08and pour over them this fig liquor which also has a lot of spices in,
0:22:08 > 0:22:11along with Merlot wine and rum.
0:22:11 > 0:22:14We're going to put those on a plate with some ice cream.
0:22:14 > 0:22:16In this case, it's fig ice cream.
0:22:16 > 0:22:18So, so Christmassy!
0:22:24 > 0:22:27SHE SPEAKS GERMAN
0:22:29 > 0:22:31Wow.
0:22:35 > 0:22:37That's beautiful.
0:22:37 > 0:22:40It's so luxurious and yet, at the same time, so light.
0:22:50 > 0:22:51Figs are REALLY good for you.
0:22:51 > 0:22:55They're packed full of fibre which is good for the digestive system
0:22:55 > 0:22:58but they also contain magnesium and calcium
0:22:58 > 0:23:00and vitamin A and vitamin B.
0:23:00 > 0:23:03So they might look like something that's just sweet and a bit
0:23:03 > 0:23:09bad for you, but they're actually a really good healthy Christmas treat.
0:23:12 > 0:23:13Thank you for having me.
0:23:13 > 0:23:16The days after Christmas are a great time for me.
0:23:16 > 0:23:20They're my chance to hang out and do nothing more than watch old TV shows.
0:23:22 > 0:23:26And I'm certainly not going to overdo it in the kitchen, but I do like
0:23:26 > 0:23:32to rustle up a special figgy dessert, which is light and packed with fruit.
0:23:32 > 0:23:35Don't think I've suddenly gone all healthy, though!
0:23:35 > 0:23:38Let's face it, who doesn't like chocolate around Christmas time?
0:23:38 > 0:23:41But this is a great dish - it's a mousse cake.
0:23:41 > 0:23:44The first thing we need to do is melt the chocolate.
0:23:44 > 0:23:47Set a bowl over a pan of water that is gently simmering
0:23:47 > 0:23:50and break 300g of chocolate into it.
0:23:51 > 0:23:55Now, you can't make this with milk or with white chocolate.
0:23:55 > 0:23:57It MUST be done with dark chocolate.
0:23:57 > 0:24:00What I like about this is, although it's actually a cake,
0:24:00 > 0:24:02it's lovely and light.
0:24:02 > 0:24:05It's kind of based on a chocolate mousse, really, but when you
0:24:05 > 0:24:09bake it in the oven, it contains no flour so it keeps it nice and light.
0:24:09 > 0:24:13So into the chocolate I can add some butter.
0:24:13 > 0:24:16We want about 150g of butter.
0:24:16 > 0:24:20Leave everything to melt for three to four minutes,
0:24:20 > 0:24:23giving it a stir every now and then.
0:24:23 > 0:24:26Meanwhile, grease a cake tin with a generous amount of butter
0:24:26 > 0:24:29and put a disc of silicone paper in the bottom.
0:24:29 > 0:24:33Then we can line this with figs, these beautiful purple figs.
0:24:33 > 0:24:37Baked figs and chocolate are a great combination.
0:24:37 > 0:24:40You can either cut this in half, which I'm going to do,
0:24:40 > 0:24:43or actually use them whole.
0:24:43 > 0:24:45The key to this is not to add too many.
0:24:45 > 0:24:48If you add too much fruit to this it's going to add too much moisture
0:24:48 > 0:24:52that turns into steam and it's going to ruin your cake.
0:24:52 > 0:24:55Eight to ten figs will do the job and make sure the narrow part
0:24:55 > 0:24:59of the fruit is pointing towards the centre of the tin.
0:24:59 > 0:25:03Then get on with the slightly messier job of separating six eggs.
0:25:05 > 0:25:09I find it much easier to use your fingers for this.
0:25:10 > 0:25:14Crack the egg into the palm of your hand. Whites fall through. Done.
0:25:16 > 0:25:20And then we can get ready and whip up our eggs whites.
0:25:24 > 0:25:28While the egg whites are in the mixer, add caster sugar to the yolks
0:25:28 > 0:25:31and whisk until thick and pale.
0:25:31 > 0:25:34Then throw in four tablespoons of orange liquor,
0:25:34 > 0:25:38although you could just as easily use seasonal tipples like brandy or rum.
0:25:40 > 0:25:43Then, with your chocolate melted, and both your egg yolks
0:25:43 > 0:25:47and eggs whites ready, it's time to make your light cake mix.
0:25:47 > 0:25:50I always find it easier if the chocolate bowl always stays
0:25:50 > 0:25:54as the main bowl and then you pour everything into that one.
0:25:57 > 0:26:02When the yolk mixture is in, add half the beaten egg whites and combine.
0:26:02 > 0:26:04Then fold the rest in gently.
0:26:05 > 0:26:08The common mistake is to over-mix it.
0:26:10 > 0:26:15So I'm not beating it all up. It's basically cut and fold through.
0:26:15 > 0:26:17When everything's mixed together,
0:26:17 > 0:26:22you can pour the whole lot over the top of the figs.
0:26:23 > 0:26:27And then pop it straight in the oven.
0:26:27 > 0:26:31The oven has to be preheated to 180 degrees centigrade
0:26:31 > 0:26:34and the cake will need to cook for 20 minutes,
0:26:34 > 0:26:38so it's much quicker than traditional Christmas desserts.
0:26:38 > 0:26:39And, while it's baking,
0:26:39 > 0:26:43all I need to do is sort out a few simple finishing touches.
0:26:44 > 0:26:46You can't have chocolate
0:26:46 > 0:26:49without a bit of cream
0:26:49 > 0:26:54so I'm just going to whip up a little bit of double cream.
0:26:54 > 0:26:57And then carry on that same influence.
0:26:57 > 0:26:59A touch of orange liquor.
0:27:00 > 0:27:02And then just lightly whip it.
0:27:09 > 0:27:12Right, our cake is cooked.
0:27:12 > 0:27:14Now, before you take it out of the tin,
0:27:14 > 0:27:17it's a good idea just to grab some cocoa powder.
0:27:17 > 0:27:21A bit like a brownie, really. You've got this crust on the top.
0:27:21 > 0:27:25To soften the crust while it's still warm, you use some cocoa powder.
0:27:27 > 0:27:29Sprinkle that over the top.
0:27:29 > 0:27:31Not too much.
0:27:32 > 0:27:37But this will just soften the surface of the cake...
0:27:38 > 0:27:41..and then you can just pop it out the tin.
0:27:41 > 0:27:43How good does that look?
0:27:43 > 0:27:46Now this is one cake you want to eat at room temperature
0:27:46 > 0:27:48or while it's still warm.
0:27:48 > 0:27:50Always at Christmas time we love chocolate desserts.
0:27:50 > 0:27:52We love desserts in general
0:27:52 > 0:27:55but so often they can be really, really heavy.
0:27:59 > 0:28:04This has got all the flavours that you want, but it's nice and light.
0:28:04 > 0:28:08For this time of the year, it's about perfect, to be honest.
0:28:11 > 0:28:13Just delicious!
0:28:18 > 0:28:21Once the big day's over, I'd much rather tuck into this
0:28:21 > 0:28:25than face yet another slice of Christmas cake.
0:28:25 > 0:28:29But festive food these days has nothing on the seasonal feasts
0:28:29 > 0:28:31our rich ancestors loved, though.
0:28:31 > 0:28:34Even the greediest took a break from the wall-to-wall stodge
0:28:34 > 0:28:39every now and then, as food historian Ivan Day has been finding out.
0:28:41 > 0:28:46In the 17th and 18th century, highly decorative salads were fashionable
0:28:46 > 0:28:50amongst the wealthy, designed to show that you could afford
0:28:50 > 0:28:56the most luxurious ingredients for your grand Christmas feast.
0:28:57 > 0:29:03The grand salad that I am going to make is from this little book
0:29:03 > 0:29:09which was written by a man called T Hall in 1709.
0:29:10 > 0:29:14He calls it the Queen's Royal Cookery
0:29:14 > 0:29:17and claims to have worked in Queen Anne's kitchen.
0:29:17 > 0:29:23The salad contains a number of surprisingly exotic ingredients.
0:29:24 > 0:29:27That's the reason I've chosen to make it.
0:29:27 > 0:29:31The grand salad is full of rare and expensive items,
0:29:31 > 0:29:35many from abroad but they're nearly all preserved,
0:29:35 > 0:29:39so, in those days they would have come from the winter store cupboard.
0:29:39 > 0:29:42It all begins with the centrepiece.
0:29:42 > 0:29:45Ivan chops white and red cabbage and parsley
0:29:45 > 0:29:48and then presses it round a slab of butter.
0:29:48 > 0:29:50Now we're talking!
0:29:50 > 0:29:55The ingredients were prepared well before Christmas.
0:29:55 > 0:29:58In summer, fresh vegetables were covered in vinegar,
0:29:58 > 0:30:02salt and spices and are stored in stone jars.
0:30:04 > 0:30:08These were often covered with a pig's bladder
0:30:08 > 0:30:10and a sheet of chamois leather
0:30:10 > 0:30:14and made a seal as good as any modern lid.
0:30:15 > 0:30:18And here's how the veg turned out.
0:30:18 > 0:30:21Asparagus, green beans, samphire and capers
0:30:21 > 0:30:26all pickled and ready to be arranged on separate sections of the plate.
0:30:27 > 0:30:32But as well as British produce, the salad features much more exotic fare.
0:30:32 > 0:30:36The sort most people had never even heard of in those days.
0:30:36 > 0:30:41We know that mango was served to James II at his Coronation feast
0:30:41 > 0:30:45in 1685 and, at the same period,
0:30:45 > 0:30:50bamboo was even enjoyed by some wealthy diners.
0:30:50 > 0:30:56But they had to be imported in pickled or preserved form.
0:30:56 > 0:31:00They were so costly that they were often counterfeited
0:31:00 > 0:31:02from other ingredients.
0:31:02 > 0:31:07For instance, mango was often made from cucumbers and melons
0:31:07 > 0:31:11and fake bamboo was often prepared from elder shoots.
0:31:14 > 0:31:16Nowt fake about these ingredients though.
0:31:16 > 0:31:20They are being left whole for guests to marvel at.
0:31:20 > 0:31:24Right, fruit and veg sorted. Now it's time for some seafood.
0:31:24 > 0:31:27This salad includes delicacies like pickled anchovies,
0:31:27 > 0:31:30oysters and scallops.
0:31:30 > 0:31:34Ivan is also throwing in a few mushrooms and olives
0:31:34 > 0:31:39before adding some decorative lemon slices and pickled barberries.
0:31:39 > 0:31:40These are similar to cranberries
0:31:40 > 0:31:44and are supposed to be good for settling an upset stomach
0:31:44 > 0:31:45and cleansing the liver.
0:31:45 > 0:31:47Just what you need at Christmas.
0:31:47 > 0:31:52The word salad comes from the word sala, which means salt,
0:31:52 > 0:31:56because original salads consisted of greens
0:31:56 > 0:31:58that had been preserved in salt.
0:32:01 > 0:32:05The sprig of rosemary that goes on the top is like a mini Christmas tree
0:32:05 > 0:32:09and one last addition, a beaten egg white, looks like snow.
0:32:10 > 0:32:13Now, remember, this salad is just for royalty,
0:32:13 > 0:32:16so, Ivan, we are allowing you to taste only one ingredient.
0:32:16 > 0:32:21I think I am going to go for the exotic, so let's have
0:32:21 > 0:32:25some rare bamboo from the East Indies and see what that's like.
0:32:28 > 0:32:30This is modern.
0:32:30 > 0:32:33It's pickled in brine which is exactly how it would have been back
0:32:33 > 0:32:39at the time of Queen Anne's Christmas feast.
0:32:39 > 0:32:40If I had been Queen Anne
0:32:40 > 0:32:45and I'd stuffed myself with poultry, game and meats,
0:32:45 > 0:32:50I'd have a wonderful fresh reminder of the vegetables of summer.
0:32:51 > 0:32:55A perfect cure for Christmas overindulgence.
0:33:00 > 0:33:04Ralph is the only one in my house who never tires of seasonal treats,
0:33:04 > 0:33:06although something tells me
0:33:06 > 0:33:10he's getting bit bored of his festive wardrobe.
0:33:10 > 0:33:13But I'm giving him time off for good behaviour, because my
0:33:13 > 0:33:16Michelin-starred mate Glynn Purnell is down from Birmingham.
0:33:19 > 0:33:20Hey, how you doing, buddy?
0:33:20 > 0:33:23- You all right? - Not too bad, not too bad.
0:33:23 > 0:33:24You've come to stay, have you?
0:33:24 > 0:33:26I've come to stay for the weekend.
0:33:26 > 0:33:30'Glynn's helping me add a kick to the festive menu
0:33:30 > 0:33:35'with a spicy dish that puts reheated Christmas leftovers in the shade.'
0:33:35 > 0:33:38- I'll be the commis. - You're definitely the commis today.
0:33:38 > 0:33:42I thought we'd do a lovely prawn Thai curry, if that's all right?
0:33:42 > 0:33:44For me, as well, at this time of the year,
0:33:44 > 0:33:46you know when you've had all the festivities and the rich food
0:33:46 > 0:33:49and the sprouts... You now I am not a massive sprouts fan.
0:33:49 > 0:33:51- You're not a massive sprout fan, are you?- No, I'm really not.
0:33:51 > 0:33:54- Why is that?- I just think they're awful but I love a bit of spice.
0:33:54 > 0:33:56I can see we've got something a little bit more aromatic
0:33:56 > 0:33:58than a normal curry I'd expect.
0:33:58 > 0:34:00Yeah, we've got a little bit of kick as well.
0:34:00 > 0:34:02We are going to make a curry paste first.
0:34:02 > 0:34:05I'm going to let you get start it cos I know you're keen to get started.
0:34:05 > 0:34:06You know what I'm like. I'm straight in.
0:34:06 > 0:34:08You're like a racehorse ready to go!
0:34:08 > 0:34:11'We're using two large shallots for this and,
0:34:11 > 0:34:16'while Glynn gets on with those, I prepare fresh ginger and galangal.'
0:34:16 > 0:34:18- You never found this in supermarkets about 20 years ago.- No.
0:34:18 > 0:34:20You never found, to be honest, ginger,
0:34:20 > 0:34:22but galangal is an amazing sort of fragrant...
0:34:22 > 0:34:25It's almost got a citrus to it as well that gingery sort of smell
0:34:25 > 0:34:29- which is really nice.- So tell me about your place at Christmas then.
0:34:29 > 0:34:32Christmas Eve, very special time for me.
0:34:32 > 0:34:34I've got three children but, even without the kids,
0:34:34 > 0:34:36I'm still a massive kid at Christmas.
0:34:36 > 0:34:38- Are you?- Yeah, definitely.
0:34:38 > 0:34:41So Christmas Eve, I make mince pies with them.
0:34:41 > 0:34:45We get flour, which we put some special dust in there,
0:34:45 > 0:34:46which is reindeer dust,
0:34:46 > 0:34:50and we sprinkle it so the reindeers know where to come in.
0:34:50 > 0:34:53And then we write the letter and we leave out the mince pies.
0:34:53 > 0:34:56You're nearly there from the big man himself.
0:34:56 > 0:35:00- This has grown quiet a lot in recent months.- Yeah, it has a little bit.
0:35:00 > 0:35:03Not only do I love Christmas, I want to look like part of it as well.
0:35:03 > 0:35:07He looks like a member of the Ant Hill Mob, I think!
0:35:07 > 0:35:09I've always loved you, do you know that?
0:35:09 > 0:35:12'The next job is for my Santa Claus commis chef is to chop
0:35:12 > 0:35:15'a couple of stems of lemongrass.
0:35:15 > 0:35:19'Shallots and spices then go into a blender and Glynn moves on to
0:35:19 > 0:35:21'prepping the fresh coriander.'
0:35:21 > 0:35:23I presume you do all the cooking at Christmas?
0:35:23 > 0:35:24Yeah, I do all the cooking.
0:35:24 > 0:35:27I think you probably have the same thing as me.
0:35:27 > 0:35:30As soon as you start cooking, people think it's some sort of live show.
0:35:30 > 0:35:34- Tell me about it, yeah! - We're in your house!
0:35:34 > 0:35:37People will start gathering round here and then I give them
0:35:37 > 0:35:41something to peel or I drag someone in to maybe top the wine up.
0:35:41 > 0:35:43Then I get someone to lean over and stir.
0:35:43 > 0:35:45- I like that interaction of getting everybody involved.- Do you?
0:35:45 > 0:35:48See, I want people out of my kitchen cos my mother always interferes.
0:35:48 > 0:35:51She says, "Why are you doing roast potatoes like that?
0:35:51 > 0:35:53"I never taught you to do roast potatoes like that.
0:35:53 > 0:35:55"Why don't you do proper gravy and not that fancy jus stuff?"
0:35:55 > 0:35:58Just tell her jus is a translation into an English word for gravy.
0:35:58 > 0:36:01- You could win her around on that? - It doesn't really work.
0:36:01 > 0:36:05'Glynn's obviously never met my mother!
0:36:05 > 0:36:08'When the coriander's chopped, add this and a couple of cloves
0:36:08 > 0:36:11'of crushed garlic to the rest of the spices in the blender.'
0:36:13 > 0:36:15In here, we've got the red chillies which have been soaking.
0:36:15 > 0:36:19- So these are dried and you soak them?- Yeah, little bit of water.
0:36:19 > 0:36:20Basically blitz it all.
0:36:20 > 0:36:23I'm going to use some kaffir lime leaves, which I love.
0:36:23 > 0:36:26You can get these frozen as well. They're amazing, aren't they?
0:36:26 > 0:36:28Fantastic, and then some of this Thai fish sauce,
0:36:28 > 0:36:31which is also great for Christmas morning.
0:36:31 > 0:36:34- That's a bit harsh. - A little bit harsh!
0:36:34 > 0:36:38A bit of that in there and give it a blitz.
0:36:38 > 0:36:42I'm going to turn that into a nice curry paste.
0:36:42 > 0:36:44'Well, that is the plan, anyway.'
0:36:47 > 0:36:51- I know what you need for Christmas. - A blender?
0:36:51 > 0:36:53No, an instruction kit of how to use a blender.
0:36:53 > 0:36:56- I normally do it by hand. - Oh, do you?
0:36:56 > 0:36:58'If I keep Glynn away from the technology,
0:36:58 > 0:37:02'it'll take a few minutes to blitz the ingredients to a fine paste.
0:37:02 > 0:37:06'Then get a wok nice and hot and add veg oil.'
0:37:06 > 0:37:10All you've got to do is fry off a little bit of this paste, really.
0:37:10 > 0:37:14What I love about this is how quick it is. So, are you a purist, then?
0:37:14 > 0:37:15Are you a turkey man?
0:37:15 > 0:37:19I like a good duck or a goose, to be fair. My wife loves turkey.
0:37:20 > 0:37:22Although I do wear the trousers and I am in charge...
0:37:22 > 0:37:24HE COUGHS
0:37:24 > 0:37:25No, I've been to your house.
0:37:25 > 0:37:27- You are definitely not in charge of your house.- No, no.
0:37:27 > 0:37:31I'm going to get you to chop some water chestnuts if you can do.
0:37:31 > 0:37:33'Use a whole tin of chestnuts for this
0:37:33 > 0:37:35'and while Glynn's busy with them,
0:37:35 > 0:37:38'I throw 400g of prawns into the wok.
0:37:38 > 0:37:40'This is the kind of dish I love
0:37:40 > 0:37:43'after a few days of massive festive meals
0:37:43 > 0:37:47'but my mate has much more unusual tastes.'
0:37:47 > 0:37:50First time I ever saw you cook, what was that dish that you did?
0:37:50 > 0:37:53- Was it Rice Krispies? - No, Cornflakes.- Cornflakes.
0:37:53 > 0:37:56Basically, smoked haddock milk, poached egg yolks and Cornflakes.
0:37:56 > 0:38:00It's all like a story. The whole thing is a story from me growing up.
0:38:00 > 0:38:03Come on, James. It was all right.
0:38:03 > 0:38:06Do you serve that drink at Christmas that you serve in your bar?
0:38:06 > 0:38:08- No, we don't serve that. - You infuse lamb fat...
0:38:08 > 0:38:12We infuse lamb fat with rum and then we make like a lamb roast dinner,
0:38:12 > 0:38:15which is interesting, to say the least.
0:38:15 > 0:38:18I think one or two and you've had another, yeah.
0:38:18 > 0:38:21- You've gone all Michelin star on me! - Are they too small?
0:38:21 > 0:38:25- No, they're too thin! Chop it up into chunks!- OK.
0:38:26 > 0:38:29'The rough and ready water chestnuts go into the wok
0:38:29 > 0:38:30'along with palm sugar.
0:38:32 > 0:38:35'Tamarind paste, a tin of coconut milk and a touch of white pepper.
0:38:37 > 0:38:40'The whole lot needs to gently simmer for ten minutes,
0:38:40 > 0:38:44'so I've got Glynn on to chopping some spring onions for my noodles.'
0:38:45 > 0:38:47So what's tradition in your house at Christmas?
0:38:47 > 0:38:50- We have dinner then we wash up. - You do all the washing up, do you?
0:38:50 > 0:38:51I do some of the washing up.
0:38:51 > 0:38:54What we do then is, we've normally got the in-laws,
0:38:54 > 0:38:56or depending on what mood they're in, the outlaws!
0:38:56 > 0:38:58Chilli, as well, you're chopping.
0:38:58 > 0:39:01Normally, we would have a game of cards.
0:39:01 > 0:39:05To make it a bit interesting, we have a little bit of a flutter
0:39:05 > 0:39:07but only with 1ps, 2ps.
0:39:07 > 0:39:10One year I got absolutely cleared out. I lost 87 pence(!)
0:39:10 > 0:39:13- Devastated.- Who cleaned you out?
0:39:13 > 0:39:15The mother-in-law. She's a shark!
0:39:15 > 0:39:17It took most of the festive period to get over that.
0:39:17 > 0:39:19- That's a lot of coins.- Yeah, it is!
0:39:19 > 0:39:21Can you roughly chop me the peanuts as well?
0:39:21 > 0:39:24Roughly chopped or thinly sliced?
0:39:24 > 0:39:27- Just chop, chef! - I am just teasing.
0:39:27 > 0:39:29Put a little bit of oil in here.
0:39:29 > 0:39:31We'll fire this one on for the noodles.
0:39:31 > 0:39:32There's two types of sauces here.
0:39:32 > 0:39:34The authentic one, the hot and spicy one,
0:39:34 > 0:39:36or we've got the sweet chilli sauce.
0:39:36 > 0:39:39- I reckon we go for this one.- That? - I like a little bit of power, yeah.
0:39:39 > 0:39:44I like a bit of heat. I think with the aromatic with the galangal
0:39:44 > 0:39:47- and the coriander I think's going to go perfect.- OK, you sure?
0:39:47 > 0:39:48Yeah, I'm sure, yeah.
0:39:48 > 0:39:52Will you taste it first? Dip your finger in there and taste it.
0:39:56 > 0:39:58- CROAKY VOICE:- I'm all right with that one(!)
0:39:58 > 0:40:01We'll go with that. I'll have that one, yeah.
0:40:01 > 0:40:02'He's a brave man is Glynn.
0:40:02 > 0:40:05'Be warned, you won't need more than a tablespoon of this stuff.
0:40:05 > 0:40:08'Then follow on with your spring onions, three finely-sliced chillies
0:40:08 > 0:40:11'and the noodles.'
0:40:11 > 0:40:15Then we'll throw in the peanuts, mix it all in.
0:40:15 > 0:40:16Bit of coriander going in.
0:40:18 > 0:40:22'I also add a splash of both soy sauce and sesame oil
0:40:22 > 0:40:24'and then stir-fry everything until it's hot.'
0:40:24 > 0:40:27You can have a taste of the noodles, see if you're happy with them.
0:40:27 > 0:40:30Don't look for knives and forks. Just pick them out.
0:40:30 > 0:40:33It's my house. Pick them out with your fingers.
0:40:38 > 0:40:40- Mmm.- Happy with that?
0:40:40 > 0:40:43Yeah.
0:40:43 > 0:40:44Nice bit of heat.
0:40:44 > 0:40:47Bit of heat? I know, I was going to use the sweet one.
0:40:47 > 0:40:51But your taste buds are dormant after roast potatoes and meat.
0:40:51 > 0:40:54You need that smack in the face, that spice.
0:40:54 > 0:40:57That little bit of a gap between Christmas and New Year
0:40:57 > 0:40:59bang, that is what you want!
0:40:59 > 0:41:02'While Glynn serves up the noodles, I add the juice of a lime
0:41:02 > 0:41:07'and a handful of chopped coriander to the curry.'
0:41:07 > 0:41:09- Happy with those?- Lovely, yeah.
0:41:09 > 0:41:12I've counted so I know how many I've got.
0:41:12 > 0:41:14Why do you think I brought that massive suitcase?!
0:41:14 > 0:41:17What did you bring the massive suitcase for, anyway?
0:41:17 > 0:41:19It's got me slippers. It's got me smoking jacket.
0:41:21 > 0:41:22Now you can have a taste of this.
0:41:22 > 0:41:25All right. Smells delicious.
0:41:28 > 0:41:30What does it need?
0:41:30 > 0:41:31Don't say start again!
0:41:31 > 0:41:34- That just needs serving. That's what that needs.- Does it?
0:41:34 > 0:41:37Bang on, that. You know what you're doing, don't you?
0:41:37 > 0:41:39Surprised ourselves, to be honest!
0:41:41 > 0:41:44- I see where you're going with the slices of water chestnut.- You see!
0:41:44 > 0:41:47- Chunks of water chestnut. - You're right.
0:41:47 > 0:41:50You've got the texture of the prawns and the chestnuts.
0:41:50 > 0:41:51Shut up a minute and let's eat.
0:41:53 > 0:41:54'He may love to natter on,
0:41:54 > 0:41:57'but my mate Glynn is definitely right about one thing.
0:41:57 > 0:42:02'A bowl of spicy food is a welcome break from endless Christmas stodge.'
0:42:03 > 0:42:05Well, it's certainly warm, isn't it?
0:42:05 > 0:42:07And beer, perfect marriage!
0:42:07 > 0:42:09- Cheers.- Cheers, fella.
0:42:11 > 0:42:14No-one ever said Christmas had to be all about heavy roast dinners
0:42:14 > 0:42:17and endless plum pudding.
0:42:17 > 0:42:19Once the festive period is over,
0:42:19 > 0:42:23there are so many fantastic light dishes that are easy to make
0:42:23 > 0:42:26and packed with comforting homely flavours
0:42:26 > 0:42:28that will always revive your spirits.
0:42:28 > 0:42:30- You asked me what was in my bag? - Yeah.
0:42:32 > 0:42:35- It's a home-made Glynn Purnell candy cane.- You made these?
0:42:35 > 0:42:37Yeah, I made them yesterday.
0:42:37 > 0:42:38Thought to myself,
0:42:38 > 0:42:41I've been invited round for a bit of a Christmas celebration.
0:42:41 > 0:42:44- I'll bring a little bit of... - Bring a sweet?- Bring some sweets.
0:42:44 > 0:42:45I'm honoured.
0:42:45 > 0:42:49I always think the most important thing you can give to a person
0:42:49 > 0:42:52is time and it took me so long to make them!
0:42:57 > 0:43:02You can find all the recipes for the series on bbc.co.uk/food.
0:43:04 > 0:43:05I've never done them before.
0:43:05 > 0:43:07No, you can tell(!)
0:43:07 > 0:43:10Ooh, look! It shattered!