0:00:04 > 0:00:07I just love Christmas, it's my favourite time of year.
0:00:07 > 0:00:12But it can be so busy, I'm going to share with you some great tips
0:00:12 > 0:00:17for getting ahead, so actual Christmas is stress free.
0:00:18 > 0:00:21I have some wonderful easy recipes.
0:00:23 > 0:00:26That's just perfect.
0:00:26 > 0:00:29And I'll also be finding out how everyone else is
0:00:29 > 0:00:31preparing for Christmas.
0:00:31 > 0:00:35That really takes the wind out of my sails, it is magnificent.
0:00:43 > 0:00:47Christmas has always played a huge part in my life!
0:00:47 > 0:00:51Since my children have moved away from home, it's become even
0:00:51 > 0:00:55more special to me, as it's a time for everyone to be together.
0:00:57 > 0:01:00But it's not just Christmas Day that I love,
0:01:00 > 0:01:02it's the wonderful build up to it.
0:01:02 > 0:01:06Tonight, I will show you how to feed all those extra family
0:01:06 > 0:01:08and friends over the holiday season.
0:01:11 > 0:01:13My warming beef casserole.
0:01:14 > 0:01:16A breathtaking pie.
0:01:17 > 0:01:21A perfect winter crumble.
0:01:21 > 0:01:23And a lusciously rich mousse cake.
0:01:24 > 0:01:27But first, a dish perfect for a frosty Christmas Eve!
0:01:32 > 0:01:35My mother used to make it and have on standby
0:01:35 > 0:01:40when we arrived on Christmas Eve and now I'm doing exactly the same.
0:01:40 > 0:01:44I've got half smoked haddock and half ordinary haddock.
0:01:44 > 0:01:46350g of each.
0:01:46 > 0:01:51I'm just going to dice that up into reasonable-sized pieces,
0:01:51 > 0:01:56so just about the amount that you would eat in one mouthful.
0:01:56 > 0:02:00Be wary for the odd bone and that's it.
0:02:03 > 0:02:07To make the sauce for the fish pie, I like to use leeks.
0:02:07 > 0:02:12They're at their best in winter and add a perfect subtle flavour.
0:02:12 > 0:02:16You notice, I don't do it as quickly as the chefs do...
0:02:17 > 0:02:20..but I get there in the end.
0:02:20 > 0:02:24Fry them off in 50g of butter until they're nice and soft.
0:02:27 > 0:02:33Add 50g of flour and slowly whisk in 600ml of hot milk.
0:02:35 > 0:02:37Watch it getting thicker and thicker.
0:02:37 > 0:02:39Don't add all the milk at once.
0:02:40 > 0:02:44If the sauce is a little bit too thick, you can
0:02:44 > 0:02:47always add a little more milk.
0:02:47 > 0:02:52That's it. Now I'm going to add salt and pepper.
0:02:53 > 0:02:55I like pepper.
0:02:55 > 0:02:57There we are, a little bit extra.
0:02:58 > 0:03:01Then I'm going to put the juice of half a lemon,
0:03:01 > 0:03:04that just sharpens it up. In goes the dill.
0:03:04 > 0:03:08If you're not a lover of dill, you can always put chopped parsley in.
0:03:08 > 0:03:13Then in goes the fish and the fish will cook in the hot sauce.
0:03:16 > 0:03:19The lovely smell of this fish, slightly smoky,
0:03:19 > 0:03:21just makes me think of Christmas.
0:03:22 > 0:03:27Once the fish begins to turn white, it's ready for the baking dish.
0:03:27 > 0:03:29Why do I grease the dish?
0:03:29 > 0:03:32Because it makes it much easier to clean afterwards
0:03:32 > 0:03:34and it's usually me that's washing it up.
0:03:37 > 0:03:39Doesn't that look good?
0:03:43 > 0:03:45And now to the hard-boiled eggs.
0:03:45 > 0:03:47Yes, I'm generous with the hard-boiled eggs.
0:03:47 > 0:03:50I think I've got more in than Mum does and, you know,
0:03:50 > 0:03:53all my family love fish pie but my husband,
0:03:53 > 0:03:57if I don't put hard-boiled egg in, I'm in trouble!
0:03:58 > 0:04:01That's it...and now for the souffle topping.
0:04:03 > 0:04:06This is not only delicious, it's totally different
0:04:06 > 0:04:08and wonderfully crisp.
0:04:08 > 0:04:13Start by cutting five slices of stale bread into croutons.
0:04:13 > 0:04:16Then melt 75g of butter
0:04:16 > 0:04:19with the same amount of mature cheddar cheese.
0:04:21 > 0:04:24Add 50g of cream cheese over a low heat.
0:04:27 > 0:04:31Lastly, whisk one egg white until light and frothy.
0:04:38 > 0:04:40And put the egg white in.
0:04:42 > 0:04:46That's the souffle topping, here come the croutons.
0:04:46 > 0:04:48In they go.
0:04:52 > 0:04:55Don't tell people it's bread, just say it's souffle,
0:04:55 > 0:04:57they'll think it's pretty grand!
0:05:03 > 0:05:06There it is, all ready for the oven.
0:05:06 > 0:05:11Bake at 180 fan for 25-30 minutes
0:05:11 > 0:05:13until it's crisp and golden.
0:05:13 > 0:05:16Mum didn't have a glass door, I can have a glance and see
0:05:16 > 0:05:18if everything's all right.
0:05:22 > 0:05:24How about that, then?
0:05:28 > 0:05:33Who wouldn't be tempted to eat this on arrival on Christmas Eve?
0:05:33 > 0:05:38All piping hot, crispy topping, they'll all be starving for this.
0:05:43 > 0:05:46Because there's so much to do at this time of year,
0:05:46 > 0:05:51it's good to have a few delicious meals prepared in advance.
0:05:51 > 0:05:53And on a cold winter's day,
0:05:53 > 0:05:56this next recipe is the perfect thing to come home to.
0:05:59 > 0:06:05So, to start with, I've got 1.5kg of leaned stewing stake here.
0:06:05 > 0:06:07And I'm going to fry it.
0:06:07 > 0:06:11Now, there's a lot of meat, so I'm going to be doing it in batches.
0:06:11 > 0:06:15No good putting all of that in, cos you'll never get it brown at once.
0:06:20 > 0:06:24Keep moving it about and the idea is to get it brown,
0:06:24 > 0:06:29that gives the extra flavour and it seals the meat in.
0:06:29 > 0:06:32If you look down the bottom there, there's a bit of crust coming.
0:06:32 > 0:06:34All that will add to the flavour.
0:06:38 > 0:06:39That's it.
0:06:41 > 0:06:44Add three roughly chopped onions
0:06:44 > 0:06:47and six cloves of crushed garlic to the same pan.
0:06:50 > 0:06:53It's taken up the juices from the bottom, which is
0:06:53 > 0:06:56all adding colour to my casserole.
0:06:58 > 0:07:00Now, I'm going to add the stock.
0:07:00 > 0:07:05I'm using 300ml of beef stock and to thicken the casserole,
0:07:05 > 0:07:09a mixture of 50g of flour and 300ml of white wine.
0:07:11 > 0:07:13Then the meat goes back.
0:07:17 > 0:07:20Three tablespoons of Worcester sauce.
0:07:23 > 0:07:25Might have been a good idea to take the top off.
0:07:27 > 0:07:32So, leave that on a very, very low heat or in a low oven
0:07:32 > 0:07:35and cook it until it's almost tender, about two hours.
0:07:35 > 0:07:38In that time, of course, you can be doing
0:07:38 > 0:07:41all the other things you have to do at Christmas.
0:07:49 > 0:07:54Gently bubbling there...chestnut mushrooms, 500g going in.
0:07:54 > 0:07:59This is a lot of gravy here and, I can tell you,
0:07:59 > 0:08:01my husband is a gravy man.
0:08:01 > 0:08:03He has it with sausages, he'll have it with steak.
0:08:03 > 0:08:05There has to be gravy.
0:08:05 > 0:08:06So, there's plenty here.
0:08:08 > 0:08:13Leave to simmer gently for another half an hour and for extra kick,
0:08:13 > 0:08:16the all-important three tablespoons each
0:08:16 > 0:08:18of Dijon mustard and horseradish cream.
0:08:19 > 0:08:24Everybody seems to like chillies. There's no chilli in sight here.
0:08:24 > 0:08:29This is really flavoursome but not hot spicy.
0:08:29 > 0:08:32It really is perfect for a winter's day.
0:08:38 > 0:08:42Do you know, that is a really mellow flavour,
0:08:42 > 0:08:47very warming and for my taste, that's just perfect.
0:08:53 > 0:08:57Christmas wouldn't be Christmas if my cupboards weren't bursting
0:08:57 > 0:09:00with my favourite sweet indulgence...
0:09:00 > 0:09:03..chocolate.
0:09:03 > 0:09:07And nobody knows more about it than William Curley,
0:09:07 > 0:09:11four times British Chocolatier of the Year.
0:09:13 > 0:09:16Hello, William, I've heard so much about you
0:09:16 > 0:09:18and your chocolate creations.
0:09:18 > 0:09:22It's Christmas time and I can't imagine Christmas without chocolate.
0:09:22 > 0:09:23Is it a very busy time for you?
0:09:23 > 0:09:26Gosh, Christmas - it's the busiest time of the year!
0:09:26 > 0:09:29Specialities such as the Dundee cake, our mince pies,
0:09:29 > 0:09:30port truffles...
0:09:30 > 0:09:33Which is the thing that you like best?
0:09:33 > 0:09:36We love making one of the classic French patisserie,
0:09:36 > 0:09:38buche de Noel.
0:09:38 > 0:09:42The buche de Noel, or Yule log, is served traditionally in France
0:09:42 > 0:09:46as their Christmas pudding and dates back to the 16th century.
0:09:50 > 0:09:54I've made Yule logs myself but never anything quite like this.
0:09:55 > 0:09:59If you just take the mousse and run it up the side,
0:09:59 > 0:10:02like such.
0:10:06 > 0:10:09I bet you do this like lightning when you do it.
0:10:09 > 0:10:13I must say, if I was doing this, I'd like to do several at one go,
0:10:13 > 0:10:14put them in the freezer...
0:10:14 > 0:10:16Just knock them out, yeah.
0:10:16 > 0:10:19And everybody who came to supper in the next year would get
0:10:19 > 0:10:21it as their pud, whether it was Christmas or not.
0:10:21 > 0:10:25If we're going to all this effort, I'd want to show off!
0:10:27 > 0:10:30This wonderful creation is a combination of a creamy
0:10:30 > 0:10:33hazelnut and creamy meringue centre...
0:10:33 > 0:10:35You've done this before.
0:10:35 > 0:10:38And you know exactly they're going to fit.
0:10:38 > 0:10:40..chocolate sponge...
0:10:40 > 0:10:45- So, that is rum with a sugar syrup.- Indeed, yeah.
0:10:45 > 0:10:47These are crystallised chestnuts.
0:10:50 > 0:10:54..surrounded by a rich chocolate and chestnut mousse,
0:10:54 > 0:10:59a meringue base all covered in a dark chocolate glaze...
0:11:03 > 0:11:05It's just a river flowing.
0:11:09 > 0:11:12..a final few festive touches...
0:11:12 > 0:11:16Well, that looks amazing, just look at that!
0:11:16 > 0:11:19..and the masterpiece is complete.
0:11:21 > 0:11:23Do you know, William, I have to stand back
0:11:23 > 0:11:25and say that really takes the wind out of my sails.
0:11:25 > 0:11:27It is magnificent!
0:11:27 > 0:11:30Thank you very much, Mary, it's very kind.
0:11:30 > 0:11:32Why don't we go upstairs, have a little cup of coffee
0:11:32 > 0:11:34and wee thin slice?
0:11:34 > 0:11:37- Do you know, you've twisted my arm. Come on, then.- Let's go.
0:11:45 > 0:11:48This is luxury personified.
0:11:48 > 0:11:52It is so chocolaty and it's full of surprises as you get to the layers.
0:11:52 > 0:11:56Textures, different flavours coming through.
0:11:56 > 0:11:59Oh, so good and oh, so memorable!
0:11:59 > 0:12:01All that remains, William, is to wish you a very,
0:12:01 > 0:12:05very happy Christmas and you'll only have made about 1,000 of these,
0:12:05 > 0:12:07come Christmas Eve.
0:12:07 > 0:12:09Thank you, Mary, merry Christmas to you.
0:12:14 > 0:12:19That buche Noel looked amazing, but if you haven't the time or
0:12:19 > 0:12:23the skill that William has, I've got the perfect recipe for you.
0:12:26 > 0:12:28So, the cake, very simple to make
0:12:28 > 0:12:32and the strongest chocolate flavour you will get is from cocoa.
0:12:34 > 0:12:40To 25g of cocoa, add three tablespoons of boiling water.
0:12:43 > 0:12:45Aim to get a paste...
0:12:45 > 0:12:48a bit like soft butter, you'd spread it across.
0:12:48 > 0:12:50There it is.
0:12:50 > 0:12:54Then add two eggs, 100g of caster sugar,
0:12:56 > 0:13:02100g of self-raising flour and a level teaspoon of baking powder.
0:13:02 > 0:13:06Don't make it heaped, it must be level
0:13:06 > 0:13:10because if you put too much in, it'll rise up and fall down again.
0:13:10 > 0:13:15And lastly, 100g of baking spread.
0:13:22 > 0:13:25Beautifully mixed, all one colour.
0:13:25 > 0:13:29Spoon the mixture into a greased tin,
0:13:29 > 0:13:32lined with non-stick baking parchment.
0:13:32 > 0:13:36Chocolate goes so well at Christmas time, I think.
0:13:36 > 0:13:39Just one of those times where we can be indulgent.
0:13:41 > 0:13:45It only needs 25 minutes in the oven at 160 fan.
0:13:47 > 0:13:51When it starts to shrink away from the sides of the tin, it's done,
0:13:51 > 0:13:55and should be nice and springy to the touch.
0:13:55 > 0:13:58That looks perfect!
0:13:58 > 0:14:02To make it extra special, a little brandy over the top,
0:14:02 > 0:14:04about two tablespoons.
0:14:04 > 0:14:07A bit difficult to know where you've been
0:14:07 > 0:14:09when it's a chocolate cake but I think I'm remembering.
0:14:09 > 0:14:13There we are...and that for luck!
0:14:13 > 0:14:15Right, now to the chocolate mousse topping.
0:14:18 > 0:14:21Slowly melt 300g of chocolate.
0:14:21 > 0:14:24I find using 50% cocoa solids is best,
0:14:24 > 0:14:28it adds just the right amount of sweetness.
0:14:28 > 0:14:33While the chocolate cools, whisk 450ml of whipping cream
0:14:33 > 0:14:34until frothy.
0:14:39 > 0:14:45Fold that in and you get the easiest and quickest chocolate mousse...
0:14:48 > 0:14:52..and it's still a lovely, frothy mixture.
0:14:52 > 0:14:55I'm going to put that on top of the sponge now.
0:15:02 > 0:15:05I'm going to chill it overnight in the fridge, that will
0:15:05 > 0:15:08firm it up and then turn it out.
0:15:20 > 0:15:23A little sieved cocoa over the top
0:15:23 > 0:15:25makes a professional finish.
0:15:25 > 0:15:28This is the sort of thing that William would've done
0:15:28 > 0:15:30with his buche de Noel.
0:15:34 > 0:15:37And I think that really is quite a sort of show-stopper, isn't it?
0:15:37 > 0:15:40Everybody'll go "ooh" and "ahh", when you walk in with that!
0:15:40 > 0:15:43And they won't know how long it took you to make.
0:15:43 > 0:15:44Not too long.
0:15:44 > 0:15:47And then a little sieved icing sugar
0:15:47 > 0:15:50makes it even more special.
0:15:50 > 0:15:53Also, it makes you think of snow at Christmas.
0:15:53 > 0:15:57That's my special, indulgent chocolate pud.
0:15:59 > 0:16:03That is so easy to make but it's got the Christmas wow-factor!
0:16:04 > 0:16:05Have a go.
0:16:09 > 0:16:14There are so many festive delicacies to enjoy, but my Christmas shopping
0:16:14 > 0:16:18wouldn't be complete without a very British favourite...
0:16:18 > 0:16:19Stilton.
0:16:22 > 0:16:26I've come to rural Nottinghamshire to meet Robin Scales,
0:16:26 > 0:16:32whose family has been in the cheese business for over 160 years.
0:16:32 > 0:16:35- Hello, Robin, very nice to see you. - Hi, lovely to meet you, Mary.
0:16:35 > 0:16:37Christmas wouldn't be Christmas without Stilton
0:16:37 > 0:16:41and I'm fascinated to know exactly how it's made.
0:16:41 > 0:16:43Well, you've come to the right place.
0:16:43 > 0:16:45Come inside and we'll show you exactly how Stilton's
0:16:45 > 0:16:46made at Cropwell Bishop.
0:16:53 > 0:16:56What's special about this place is that everything here is done
0:16:56 > 0:17:00using methods that have changed very little since the 17th century.
0:17:04 > 0:17:07So, this is right at the beginning of the process.
0:17:07 > 0:17:10The milk came into the vat about three hours ago,
0:17:10 > 0:17:13we added all the different ingredients to the milk
0:17:13 > 0:17:16that include the rennet, which clots the milk
0:17:16 > 0:17:20and eventually turns into curds and whey as we see here.
0:17:20 > 0:17:23We take a nice big ladle of the curd away.
0:17:23 > 0:17:28We then transfer it into the draining table.
0:17:28 > 0:17:30So, the whey goes away?
0:17:30 > 0:17:34The whey goes away and it's drained off and then we basically continue
0:17:34 > 0:17:37to do this until we've transferred all of the curd and whey.
0:17:37 > 0:17:40- You do it all by hand?- All by hand.
0:17:40 > 0:17:43And it's literally a case of just scooping it out
0:17:43 > 0:17:45and then into the draining table.
0:17:45 > 0:17:49- How deep is this?- Quite deep, you won't touch the bottom.
0:17:49 > 0:17:52- Oh, OK. So...- You won't fall in either, don't worry.
0:17:54 > 0:17:56Gentle down.
0:17:56 > 0:17:58Really gently, yeah.
0:17:58 > 0:18:00- Spot on.- And then down again.
0:18:00 > 0:18:03- It's quite therapeutic, this, isn't it?- It is!
0:18:05 > 0:18:09- The trick is to be really gentle with it.- I was really gentle.
0:18:09 > 0:18:11And you've got it completely spot on,
0:18:11 > 0:18:13so, you know, you have a job here any day, Mary.
0:18:13 > 0:18:15All right - but I'll tell you,
0:18:15 > 0:18:18you needn't put me on here cos it's a bit too much hard work.
0:18:20 > 0:18:25The next step is to pack the curds into moulds and, five days
0:18:25 > 0:18:29later, they are set and ready for a process called "rubbing up".
0:18:32 > 0:18:34We're trying to seal the cheese,
0:18:34 > 0:18:37so no air or oxygen can get inside the cheese at this point.
0:18:39 > 0:18:43We want the cheese to condition over the next four or five weeks
0:18:43 > 0:18:46before we encourage any of the blue mould to grow.
0:18:46 > 0:18:49If you don't make that nice and smooth
0:18:49 > 0:18:51and there are air holes, what happens?
0:18:51 > 0:18:53The blue mould may start to grow
0:18:53 > 0:18:57and would become quite strong at the end of its maturation.
0:18:57 > 0:19:02So, Kerry is flattening it down, a bit like icing a cake, really?
0:19:02 > 0:19:06It looks simple but it is an art and
0:19:06 > 0:19:09years of practice goes into this.
0:19:09 > 0:19:11Kerry's been doing it for many years.
0:19:11 > 0:19:13- How long have you been doing it? - 12 years.- 12 years?!
0:19:13 > 0:19:16She doesn't look old enough to have been doing that for 12 years!
0:19:18 > 0:19:20After five weeks of maturing,
0:19:20 > 0:19:23the Stilton takes on a nice golden crust.
0:19:27 > 0:19:29It's then pierced,
0:19:29 > 0:19:33which allows the air in and the distinctive mould can finally grow.
0:19:38 > 0:19:42Two weeks later and the beautiful blue marbling has taken hold.
0:19:50 > 0:19:53It's very rich and creamy and you
0:19:53 > 0:19:56do have luxury things at Christmas
0:19:56 > 0:19:58and I think maybe that's why it's so popular.
0:19:58 > 0:20:01- What about Howard?- I have Stilton every day, really.
0:20:01 > 0:20:04You have it on your pie at lunch, don't you, sometimes?
0:20:04 > 0:20:06HE LAUGHS
0:20:06 > 0:20:09- Yeah.- You have it on your pie? How do you put it on your pie at lunch?
0:20:09 > 0:20:11I just put it in the microwave.
0:20:11 > 0:20:16- Then it melts.- This is advanced cooking, this is.
0:20:16 > 0:20:18You look really well on it, anyway.
0:20:18 > 0:20:20What do they call it, aphrodisiac?
0:20:20 > 0:20:24I won't go into that detail, but thank you very much.
0:20:24 > 0:20:28Well, there's a lot more to making Stilton than I thought.
0:20:28 > 0:20:31But it's definitely worth the effort!
0:20:32 > 0:20:37Just like my recipe, which is a real show-stopper.
0:20:41 > 0:20:45There's something really spectacular about a raised pie.
0:20:45 > 0:20:49When you cut the first slice, it's a real show-off pie.
0:20:49 > 0:20:52I'm going to make hot water crust pastry.
0:20:52 > 0:20:55You may not have made it before but it is very easy to make
0:20:55 > 0:20:58and it is the traditional one for a raised pie.
0:21:00 > 0:21:04Dissolve 100g of lard in 100ml of hot water.
0:21:04 > 0:21:08Then add it to 250g of plain flour.
0:21:10 > 0:21:14And I'm going to just finish that off by putting my hand in.
0:21:14 > 0:21:17Now, if you worried about my nails, they're gel
0:21:17 > 0:21:19and they won't come off.
0:21:19 > 0:21:22I was brought up not to ever wear nail polish when I'm cooking
0:21:22 > 0:21:26and at college, it was absolutely forbidden - but things have changed
0:21:26 > 0:21:27and it is Christmas.
0:21:29 > 0:21:33Put aside one third for the top of the pie
0:21:33 > 0:21:35and roll the rest quite thinly.
0:21:37 > 0:21:39Now, I think that's about quite right.
0:21:44 > 0:21:46And now for the filling.
0:21:46 > 0:21:49I've got some gammon here, some chicken,
0:21:49 > 0:21:54pickled walnuts...I think they give a lovely texture, lovely flavour.
0:21:54 > 0:21:57Hard-boiled eggs and sausagemeat.
0:21:59 > 0:22:02Cut the gammon and chicken into strips.
0:22:04 > 0:22:08Then add lemon zest and fresh thyme to the sausagemeat.
0:22:08 > 0:22:11And don't use dried thyme.
0:22:11 > 0:22:15Dried thyme is a totally different thing
0:22:15 > 0:22:18and I don't think it adds to recipes at all.
0:22:20 > 0:22:24Mix a third of the sausagemeat with the gammon strips to make
0:22:24 > 0:22:26the bottom layer of the pie.
0:22:26 > 0:22:28And then, you can imagine,
0:22:28 > 0:22:32as you cut through, you get beautiful results.
0:22:32 > 0:22:37Press it down firmly to remove any air before poking in a few
0:22:37 > 0:22:38of the pickled walnuts.
0:22:38 > 0:22:41If you don't like pickled walnuts,
0:22:41 > 0:22:45you could put pistachio nuts in it, you could use stoned olives.
0:22:47 > 0:22:51Lay the trimmed hard-boiled eggs along the centre
0:22:51 > 0:22:54and surround them with the sausagemeat.
0:22:55 > 0:23:00And then press it down very gently but firmly, no arguments.
0:23:02 > 0:23:06So, I've got here the chicken and it's the same principle,
0:23:06 > 0:23:09I want long pieces of chicken,
0:23:09 > 0:23:12so that when I cut through the pie, when it's cooked, it looks good.
0:23:15 > 0:23:18It takes time but it's very rewarding.
0:23:18 > 0:23:22And the last third of the pastry will become the pie lid.
0:23:22 > 0:23:26That looks about the right size to me, let me just check.
0:23:26 > 0:23:29Would be very stupid if it didn't reach, wouldn't it?
0:23:30 > 0:23:33Stick the lid on with a with a little beaten egg
0:23:33 > 0:23:35and then crimp the edges.
0:23:37 > 0:23:41You can do any decoration that you like and I'm going to do
0:23:41 > 0:23:43three leaves over the top.
0:23:46 > 0:23:49Make a small air hole in the top and bake
0:23:49 > 0:23:55at 180 fan for half an hour and then 160 for the final hour.
0:23:57 > 0:24:02When it's ready, let it cool and then leave in the fridge overnight.
0:24:06 > 0:24:08And this is it.
0:24:08 > 0:24:10I think it looks pretty good.
0:24:19 > 0:24:22I can tell you, I'm chuffed to bits with that.
0:24:22 > 0:24:25I think it looks really perfect.
0:24:25 > 0:24:28What could be more impressive, more Christmassy?
0:24:28 > 0:24:32It really shows that you've pushed the boat out for all your family
0:24:32 > 0:24:34and friends.
0:24:37 > 0:24:41The wonderful thing about food at Christmas time is that it can be
0:24:41 > 0:24:46so indulgent and I have the perfect winter pudding that will
0:24:46 > 0:24:48spoil everyone.
0:24:48 > 0:24:50I like my puddings to be special
0:24:50 > 0:24:54and this is my take on blackberry and apple crumble.
0:24:56 > 0:24:59I've already made a flan case.
0:24:59 > 0:25:03It's 28cm wide and I've baked it blind,
0:25:03 > 0:25:06so it's ready to receive this blackberry and apple filling.
0:25:06 > 0:25:11I'm using four Bramley apples for the filling, they tend to work best.
0:25:12 > 0:25:16Add a couple of tablespoons full of water four
0:25:16 > 0:25:18and a 150g of caster sugar.
0:25:18 > 0:25:21Just give that a stir.
0:25:23 > 0:25:28Simmer on a low heat, with the lid on, for about ten minutes
0:25:28 > 0:25:31until the apples start to soften.
0:25:31 > 0:25:34Right, time to add the blackberries.
0:25:34 > 0:25:38Take about five minutes of gently stirring.
0:25:40 > 0:25:43That looks absolutely right to me.
0:25:44 > 0:25:48A good tip is to drain the juice from the fruit filling,
0:25:48 > 0:25:51otherwise your pastry will get too soggy.
0:25:52 > 0:25:54There we are, it's pouring down
0:25:54 > 0:25:58and that will be lovely just reduced a bit and served with it.
0:26:00 > 0:26:03And now the crumble topping with a difference.
0:26:05 > 0:26:10Start with 175g of plain flour and 100g of butter.
0:26:13 > 0:26:16This, honestly, isn't worth getting a machine out to do
0:26:16 > 0:26:19and you just lift it up.
0:26:19 > 0:26:24This is a wonderful thing to do with children, they absolutely love it!
0:26:24 > 0:26:28For extra crunch, add 100g of demerara sugar,
0:26:28 > 0:26:3150g of porridge oats
0:26:31 > 0:26:35and 50g of coarsely chopped hazelnuts.
0:26:36 > 0:26:41Adding the nuts and porridge oats gives such an interesting texture
0:26:41 > 0:26:45and at Christmas time, it's really a time when you use nuts, isn't it?
0:26:45 > 0:26:48So, all I've got to do now is assemble it.
0:26:52 > 0:26:54Lots and lots of fruit.
0:26:56 > 0:26:58That's it.
0:26:58 > 0:27:00And then the crumble topping.
0:27:01 > 0:27:06You've really got the best of both worlds, with very thin pastry
0:27:06 > 0:27:10underneath and then you've got the crumble on top.
0:27:10 > 0:27:13You've got double whammy, really!
0:27:13 > 0:27:16Cook for about 25 minutes at 180 fan
0:27:16 > 0:27:19until the top is wonderfully golden and crisp.
0:27:21 > 0:27:23That looks a bit of all right.
0:27:25 > 0:27:28You can hear, listen to this.
0:27:28 > 0:27:30What a lovely crisp top.
0:27:37 > 0:27:41Serve with a dollop of cream and the reduced fruit juices.
0:27:46 > 0:27:50That is sheer heaven on a plate.
0:27:50 > 0:27:54I could eat all that in one go and I'll diet tomorrow.
0:27:55 > 0:27:59So, there you have it, five dishes you can make in advance to
0:27:59 > 0:28:03help you create the perfect Christmas.
0:28:03 > 0:28:08Next time, I'll show you how to take the pressure off the big day itself.
0:28:08 > 0:28:11Christmas doesn't get better than that!
0:28:11 > 0:28:13You notice I take the drink first.
0:28:22 > 0:28:25Subtitles by Red Bee Media