0:00:04 > 0:00:08I'm Nigel Slater. I adore cooking at Christmas.
0:00:08 > 0:00:10For a couple of very special weeks,
0:00:10 > 0:00:13food becomes something magical - nostalgic even.
0:00:13 > 0:00:18For me, food is quite simply the essential ingredient
0:00:18 > 0:00:20in having a great time.
0:00:20 > 0:00:23Family and friends, good food and drink is all you need.
0:00:23 > 0:00:25Christmas doesn't need to be complicated.
0:00:25 > 0:00:28And special definitely doesn't have to mean stressful.
0:00:28 > 0:00:30You just need to keep it simple!
0:00:30 > 0:00:33That's a really lovely way to start a meal.
0:00:33 > 0:00:36So tonight I want to share the run-up to my Christmas.
0:00:36 > 0:00:40Before the big day, there's all my favourites.
0:00:40 > 0:00:44Like a luxurious hot pot and irresistible chocolate flapjacks.
0:00:44 > 0:00:45Delightful!
0:00:45 > 0:00:47And then Christmas Day itself,
0:00:47 > 0:00:50complete with sparkling sea bass starter,
0:00:50 > 0:00:53and a delicious roast duck.
0:00:53 > 0:00:55It's the most amazing smell.
0:00:55 > 0:00:57And a majestic festive trifle.
0:01:00 > 0:01:04And because no Christmas is complete without a party,
0:01:04 > 0:01:07I'll be off to Scotland to find out
0:01:07 > 0:01:10how Christmas is celebrated, Highland-style.
0:01:10 > 0:01:11That is delicious.
0:01:11 > 0:01:15This is one Christmas menu you won't want to be without.
0:01:20 > 0:01:25For me, festive food is the most special food of all.
0:01:25 > 0:01:29Christmas gives us all the perfect excuse to take our time,
0:01:29 > 0:01:32push the boat out, make a fuss of family and friends,
0:01:32 > 0:01:35and eat a bit more too!
0:01:36 > 0:01:39Lots of food. Too much food.
0:01:39 > 0:01:42Every meat you can eat, spread across the table.
0:01:42 > 0:01:46It's like Sunday roast on an epic scale, isn't it. It's fantastic.
0:01:46 > 0:01:50I'm from Yorkshire, so Yorkshire puddings and the works.
0:01:52 > 0:01:54We have goose in our house.
0:01:54 > 0:01:58We have roast goose that my mum probably puts on about 6am.
0:01:58 > 0:02:02You just smell it throughout the morning. It's lovely.
0:02:02 > 0:02:05We often toy with the idea of a goose or a duck, or some beef,
0:02:05 > 0:02:07but I can't get it past the wife, to be honest.
0:02:07 > 0:02:10She's a great fan of turkey.
0:02:10 > 0:02:13But Christmas isn't just one meal.
0:02:13 > 0:02:17It's lots of mini-feasts, leading up to the big day.
0:02:17 > 0:02:23My first festive supper was always a Slater Christmas favourite.
0:02:23 > 0:02:28This time of year always reminds me of my dad's one attempt at cooking.
0:02:28 > 0:02:31Every year, he'd go through the fridges,
0:02:31 > 0:02:32he'd go through the cupboards,
0:02:32 > 0:02:35and find all sorts of little goodies,
0:02:35 > 0:02:38and he'd make them into one huge stew.
0:02:38 > 0:02:42It was his annual contribution to the family table.
0:02:42 > 0:02:44And you know what? It was delicious.
0:02:44 > 0:02:47Sometimes it was better than others,
0:02:47 > 0:02:50but it was just a lovely thing for him to do.
0:02:52 > 0:02:57Every Christmas I love to carry on Dad's tradition,
0:02:57 > 0:03:00with my own version of his casserole.
0:03:00 > 0:03:02Sometimes I chuck in a bit of turkey or ham,
0:03:02 > 0:03:04but today I'm sticking to veg.
0:03:06 > 0:03:09A couple of onions will give me a base,
0:03:09 > 0:03:13cooked quite slowly with some butter until soft.
0:03:14 > 0:03:17And then some good wintry herbs.
0:03:17 > 0:03:19Rosemary's one of those herbs
0:03:19 > 0:03:22that sees you good right the way through the winter.
0:03:22 > 0:03:25Its stems and leaves are tough enough
0:03:25 > 0:03:27to stand the most fearsome frosts.
0:03:27 > 0:03:30And with this, one of my favourite spices of all - juniper.
0:03:30 > 0:03:35The wonderful thing about them is that they smell of gin and tonic.
0:03:35 > 0:03:39A bit of salt makes the berries easier to crush.
0:03:44 > 0:03:47So put the juniper and rosemary in with the onions.
0:03:50 > 0:03:53A couple of bay leaves as well.
0:03:53 > 0:03:56And instantly it smells like a frosty morning.
0:03:56 > 0:03:59There's something about juniper and rosemary
0:03:59 > 0:04:02that just have that frosty wintriness to them.
0:04:06 > 0:04:09The heart and soul of my casserole
0:04:09 > 0:04:11is going to be some good old winter veg.
0:04:15 > 0:04:18Even in mid winter I don't peel carrots.
0:04:18 > 0:04:22It's very rare that their outer skin is tough.
0:04:23 > 0:04:27They can just go in in big generous lumps.
0:04:30 > 0:04:32Follow that with any other sweet root veg.
0:04:32 > 0:04:37In my case parsnip and that unsung hero, swede.
0:04:39 > 0:04:42Keep all the vegetables roughly the same size,
0:04:42 > 0:04:45so they're ready at the same time.
0:04:45 > 0:04:48So I'm going to put that over a low heat, with a lid on,
0:04:48 > 0:04:51so the veggies get a chance to soak up all the butter,
0:04:51 > 0:04:53the spice and the herbs.
0:04:53 > 0:04:56If you've got a drop of Christmas booze hanging around,
0:04:56 > 0:04:59a splash will give this a sweet and mellow festive warmth.
0:05:00 > 0:05:05I'm using marsala, but madeira or dry sherry would be brilliant too.
0:05:07 > 0:05:13A spoonful of flour will help give me a lovely velvety sauce.
0:05:13 > 0:05:15Some people get so sniffy
0:05:15 > 0:05:17about putting a bit of flour in a casserole.
0:05:17 > 0:05:18I mean, seriously!
0:05:18 > 0:05:20As long as you cook it through,
0:05:20 > 0:05:23so you don't have a raw taste of flour,
0:05:23 > 0:05:25it's going to be absolutely fine.
0:05:25 > 0:05:29Now I want something else in there. Something a little bit meaty.
0:05:29 > 0:05:31I'm going to put some chestnuts in.
0:05:31 > 0:05:35Chestnuts make this a really Christmas-y casserole.
0:05:35 > 0:05:39Then everything's bought together with some hot stock.
0:05:39 > 0:05:42Turkey stock would be tasty here,
0:05:42 > 0:05:45but a good veg stock like this will work nicely too.
0:05:47 > 0:05:50Lastly, a twist of pepper.
0:05:50 > 0:05:51Give it up to half an hour
0:05:51 > 0:05:54to let the vegetables get to know each other.
0:05:54 > 0:05:59# Have yourself a merry little Christmas
0:05:59 > 0:06:04# Let your heart be light
0:06:04 > 0:06:09# From now on, our troubles will be out of sight... #
0:06:17 > 0:06:19Let's see how this is getting on.
0:06:19 > 0:06:23It's always worth tasting something halfway through,
0:06:23 > 0:06:28so that any additions you make to it have got time to work their magic.
0:06:30 > 0:06:34Don't leave your tasting till the end.
0:06:34 > 0:06:38That's nice enough, but it needs some beefiness to it.
0:06:38 > 0:06:40It needs some depth.
0:06:40 > 0:06:43I'm going to pop some mushrooms in.
0:06:43 > 0:06:48When my dad used to make this, he'd go through the cupboards,
0:06:48 > 0:06:51and he'd always end up doing that same old seasoning.
0:06:53 > 0:06:57It would be Worcestershire sauce and Tabasco.
0:06:58 > 0:07:02But these mushrooms will give me plenty of flavour.
0:07:02 > 0:07:06So all I'm adding is a handful of dried porcini for a bit of depth.
0:07:06 > 0:07:12Then a spoonful of mustard to balance the sweet vegetables.
0:07:12 > 0:07:16I'm using a grainy mustard. You can use smooth.
0:07:16 > 0:07:18Stir that in.
0:07:25 > 0:07:27After around half an hour,
0:07:27 > 0:07:29the veg should be soft and lovely and tender.
0:07:29 > 0:07:34A final addition is a spoonful of sweet redcurrant jelly.
0:07:35 > 0:07:38It'll make the sauce beautifully glossy.
0:07:38 > 0:07:41This is the bit of cooking I love above all others.
0:07:41 > 0:07:45It's the moment when you decide on the seasoning.
0:07:45 > 0:07:49You taste and you decide whether it needs a bit more salt,
0:07:49 > 0:07:52a bit of lemon juice, a bit of mustard.
0:07:52 > 0:07:54It's when you put your signature on a stew.
0:07:54 > 0:07:57It's got nothing to do with following recipes and cook books,
0:07:57 > 0:07:59it's all about your flavours.
0:07:59 > 0:08:01What you love.
0:08:06 > 0:08:11It's making sure everybody gets
0:08:11 > 0:08:15plenty of the sweet roots sauce
0:08:15 > 0:08:18and the mushrooms too.
0:08:21 > 0:08:25And just to make it a bit more festive,
0:08:25 > 0:08:28I'm finishing it all off with a sprinkling of pomegranate seeds.
0:08:28 > 0:08:31This is spoon and fork food, rather than knife and fork.
0:08:35 > 0:08:39Plenty of sauce, a mushroom.
0:08:45 > 0:08:48There's a good sweetness to that.
0:08:48 > 0:08:51It's from the root vegetables and the redcurrant jelly.
0:08:51 > 0:08:55Then there's a depth, an almost woodsy quality to it,
0:08:55 > 0:08:57which is from the mushrooms.
0:08:57 > 0:09:00It's cheap and it's exactly what I want to come back into the house for
0:09:00 > 0:09:02on a freezing cold day.
0:09:04 > 0:09:07Every Christmas I make this differently,
0:09:07 > 0:09:09depending on what's around.
0:09:09 > 0:09:12It's the sauce that really makes or breaks it though.
0:09:12 > 0:09:16So keep tasting and adjusting the flavours to suit you.
0:09:17 > 0:09:20I think my dad would be particularly proud of this one!
0:09:38 > 0:09:41There are some things that Christmas just wouldn't be Christmas without.
0:09:41 > 0:09:45Whether it's the little family traditions
0:09:45 > 0:09:47or the food we put on the table,
0:09:47 > 0:09:51the memories are what make this time of year so special.
0:09:56 > 0:10:01For me, the traditions begin at the start of the holidays,
0:10:01 > 0:10:05where there's one thing I definitely have to have around.
0:10:07 > 0:10:08This time of year,
0:10:08 > 0:10:11there's nearly always a big bowl of nuts in the house.
0:10:11 > 0:10:16There's walnuts, pecan nuts, almonds and hazelnuts.
0:10:16 > 0:10:20I have a real soft spot for Christmas nuts.
0:10:20 > 0:10:25One of the first things I bake is a big tray of chocolate nut flapjacks.
0:10:25 > 0:10:28A perfect treat for any carol singers
0:10:28 > 0:10:30or unexpected guests who pop by.
0:10:30 > 0:10:32I'm starting by chopping up some walnuts.
0:10:32 > 0:10:36But any of your Christmas nuts would be great.
0:10:36 > 0:10:38The recipes I really like at this time of year
0:10:38 > 0:10:43are the ones that are a little bit healthy, and a little bit naughty.
0:10:43 > 0:10:46Sort of saint and sinner all in one.
0:10:49 > 0:10:52Not just nuts but dried fruits as well.
0:10:52 > 0:10:54Things like wonderful dried figs.
0:10:54 > 0:10:59I remember my father used to buy lots of nuts.
0:10:59 > 0:11:02He'd line them up on the arm of the chair.
0:11:02 > 0:11:06When they were all shelled, he'd then start to eat them.
0:11:06 > 0:11:10It was sort of like a Christmas and New Year ritual.
0:11:13 > 0:11:17You really can throw in any dried fruits and nuts here.
0:11:17 > 0:11:21Along with my walnuts and figs, I'm trying some sour cherries,
0:11:21 > 0:11:26cranberries, and a handful of pumpkin seeds.
0:11:28 > 0:11:32Give it a quick blitz. I don't want it to be too fine.
0:11:32 > 0:11:35I want my biscuits to have quite a bit of texture to them.
0:11:38 > 0:11:43A spoonful of ground almonds will help bring the mixture together.
0:11:46 > 0:11:48A few whole pumpkins seeds.
0:11:48 > 0:11:51I want this to have a really crunchy texture.
0:11:51 > 0:11:55That's enough healthy stuff. Time for a treat.
0:11:55 > 0:11:56Some butter.
0:11:56 > 0:12:00About 100g of sugar in there as well.
0:12:00 > 0:12:03I want something really sticky.
0:12:03 > 0:12:06I'm going to use a bit of golden syrup. You could use maple syrup.
0:12:12 > 0:12:16Stir, very gently
0:12:16 > 0:12:19the melted butter,
0:12:19 > 0:12:21the golden syrup
0:12:21 > 0:12:24and the caster sugar.
0:12:26 > 0:12:30A mix of fine porridge oats and coarser rolled oats
0:12:30 > 0:12:32will give my flapjacks a soft, chewy texture.
0:12:32 > 0:12:35You could use either, or both.
0:12:35 > 0:12:40Turn the heat off and then I mix in all the dried fruits and nuts.
0:12:42 > 0:12:45Make sure the mixture is well padded in the baking tray
0:12:45 > 0:12:48so it doesn't go crumbly.
0:12:48 > 0:12:53That goes in the oven at 160 for about 25 minutes.
0:12:58 > 0:13:00# Just hear those sleigh bells jing-a-ling
0:13:00 > 0:13:02# Ring-ting-ting-a-ling too
0:13:02 > 0:13:06# Come on, it's lovely weather for a sleigh ride together with you
0:13:06 > 0:13:12# Outside the snow is falling and friends are calling you-hoo
0:13:12 > 0:13:17# Come on it's lovely weather for a sleigh ride together with you
0:13:17 > 0:13:19# Ting-a-ling-a-ling a ling-long-ling!
0:13:19 > 0:13:22# Ting-a-ling-a-ling a ling-long-ling!
0:13:22 > 0:13:24# Ting-a-ling-a-ling a ling-long-ling!
0:13:24 > 0:13:28# Ting-a-ling-a-ling a ting-long-ling!... #
0:13:28 > 0:13:31These flapjacks would be great as they are,
0:13:31 > 0:13:35but my Christmas version always includes some silky chocolate.
0:13:35 > 0:13:38Heat a bar or two of your favourite
0:13:38 > 0:13:41over some simmering water until it's runny.
0:13:43 > 0:13:44Dunk!
0:13:49 > 0:13:54This is partly flapjack, partly Muesli bar,
0:13:54 > 0:13:56and partly chocolate biscuit.
0:13:56 > 0:13:59It's rather having a healthy main course,
0:13:59 > 0:14:02followed by a slightly naughty pudding.
0:14:04 > 0:14:07You could send me off to school with these in my tuck box
0:14:07 > 0:14:09and I'd love you for ever.
0:14:17 > 0:14:19I know Christmas has officially started
0:14:19 > 0:14:21when these make an appearance.
0:14:21 > 0:14:24Just make sure you get first dibs because they'll go really quick.
0:14:35 > 0:14:38That's crisp and chewy.
0:14:40 > 0:14:45And it feels partly very good for me and partly a little bit naughty.
0:14:45 > 0:14:47It suits me fine.
0:14:53 > 0:14:56I couldn't think of a better way to celebrate
0:14:56 > 0:15:00the start of the holidays than with these gorgeous flapjacks.
0:15:00 > 0:15:02A perfect treat for Christmas visitors.
0:15:02 > 0:15:04I might even save one for Santa.
0:15:25 > 0:15:28I always associate Christmas with the cold.
0:15:28 > 0:15:30And, frankly, the frostier the weather,
0:15:30 > 0:15:32the more magical the experience is.
0:15:34 > 0:15:38So, I've come to the chilly north east coast of Scotland
0:15:38 > 0:15:41and to a farm where the McKenzies do Christmas traditionally.
0:15:41 > 0:15:45Robert and his friend, Andy, usually organise the parties
0:15:45 > 0:15:49and have invited me to come and see how they do it, Highland style.
0:15:50 > 0:15:53Christmas and New Year in the Highlands is a big event.
0:15:53 > 0:15:56There's lot of parties in all the various farm houses
0:15:56 > 0:15:58and castles and whatever round about.
0:15:58 > 0:16:02And, er, it's a great time for everyone to get together
0:16:02 > 0:16:04and lots of eating, drinking, dancing
0:16:04 > 0:16:08- all the cliches you think of the Highlands.
0:16:08 > 0:16:12They actually come together Christmas and New Year time. It's good fun.
0:16:12 > 0:16:16Of course there's only one place to throw a real Highland gathering -
0:16:16 > 0:16:18a castle.
0:16:18 > 0:16:21Luckily, Robert's friends happen to own one!
0:16:21 > 0:16:24It's very nice to cook in a castle kitchen. How come?
0:16:24 > 0:16:27There is a bit of a story behind this castle here.
0:16:27 > 0:16:32About 100 years ago, my great grandfather farmed off this farm.
0:16:32 > 0:16:38This castle here was a ruin. And the current owner who restored it
0:16:38 > 0:16:41was a good friend of my dad's at school.
0:16:41 > 0:16:43It was a total ruin!
0:16:43 > 0:16:47It was a total ruin. A few bits of stone here and a few there.
0:16:47 > 0:16:51Right open to the skies, it was inhabited by sheep.
0:16:51 > 0:16:52It's a very special place,
0:16:52 > 0:16:55because it's coming back to my old family roots
0:16:55 > 0:16:59and it's been totally transformed.
0:16:59 > 0:17:01Quite often at Christmas and New Year,
0:17:01 > 0:17:04we're always down here for parties. And lots of food, dancing.
0:17:04 > 0:17:06Do you like a party up here?
0:17:06 > 0:17:10We can't just pop out to the cinema or, er...
0:17:10 > 0:17:14Most of us have probably been banned from the pub at some point.
0:17:14 > 0:17:17So, you've got to go to wherever they'll take you.
0:17:18 > 0:17:22Every year, the boys cook venison for their guests,
0:17:22 > 0:17:25but, this Christmas, they're adding a new twist.
0:17:25 > 0:17:27It's the first year Robert has produced oil
0:17:27 > 0:17:30from the family's rapeseed harvest,
0:17:30 > 0:17:32so they're using that to cook something special.
0:17:32 > 0:17:34They want to try it out on me first.
0:17:35 > 0:17:39Robert's starting by blistering some whole chillies.
0:17:39 > 0:17:41That oil is very special.
0:17:43 > 0:17:49Now, I wouldn't ever cook with my best olive oil.
0:17:49 > 0:17:51Why would I cook with my best rapeseed oil?
0:17:51 > 0:17:53This is a special occasion.
0:17:56 > 0:18:00We're hoping tonight to cook for some of our friends and family
0:18:00 > 0:18:03and, with the rapeseed oil, it has a higher flashpoint.
0:18:03 > 0:18:05You can cook to higher temperatures.
0:18:05 > 0:18:09So, you can get it hot, before it starts to smoke and burn.
0:18:09 > 0:18:13Exactly that! The very light flavour of the rapeseed oil,
0:18:13 > 0:18:18and the butteriness, the grassiness, it compliments the venison perfectly.
0:18:18 > 0:18:21Andy's carving his meat straight from the bone,
0:18:21 > 0:18:24but you can get your butcher to do this all for you.
0:18:24 > 0:18:27And, dare I ask, if I didn't want to use venison for this,
0:18:27 > 0:18:29what else could I do it with?
0:18:29 > 0:18:33Beef. It's a very similar meat - red meat. Anything.
0:18:33 > 0:18:36That is a good hunk of meat.
0:18:37 > 0:18:39Very lean.
0:18:39 > 0:18:41Less fat than skinless chicken.
0:18:41 > 0:18:44What's the point of skinless chicken?
0:18:44 > 0:18:47We're just sort of blistering up the skins of chillies.
0:18:49 > 0:18:55And, er, the oil will be taking on some of the heat from the skin.
0:18:55 > 0:18:59A couple of softened red onions will add sweetness.
0:19:00 > 0:19:03So, do you cook a lot?
0:19:03 > 0:19:04Yeah.
0:19:04 > 0:19:07It seems to be Rob and I though, the ones who cook.
0:19:07 > 0:19:09Although all of our friends are pretty handy.
0:19:09 > 0:19:12And everyone up here can cook
0:19:12 > 0:19:14because everyone's got so much produce.
0:19:14 > 0:19:17But it does seem to be Rob and I that usually take on the task
0:19:17 > 0:19:19and feed the thousands.
0:19:19 > 0:19:23I think we're ready for some venison in the pan.
0:19:23 > 0:19:26So, it depends how you like your steaks.
0:19:26 > 0:19:28I like mine rare, so about two minutes on each side.
0:19:28 > 0:19:32But the key thing about this is always undercook your steaks.
0:19:32 > 0:19:35You can always put them back in but you can't take them out.
0:19:35 > 0:19:38Do you let venison rest, the way you would beef?
0:19:38 > 0:19:42Ideally I'd let it rest for the same amount of time you'd cook it for.
0:19:42 > 0:19:45So, if you cook it for about two minutes either side,
0:19:45 > 0:19:47rest it for two minutes.
0:19:47 > 0:19:50Well, it's a nice rule of thumb. I can remember that.
0:19:52 > 0:19:55To me, straight away, that is a beautiful pan of food.
0:19:55 > 0:19:57Yeah.
0:19:57 > 0:20:00It looks fabulous even before you put it on the plate.
0:20:00 > 0:20:03You've got the golden oil. You've got a crust on the meat.
0:20:03 > 0:20:06And the chillies and the onions. That's fabulous.
0:20:06 > 0:20:10Andy's throwing in a few dried figs for a bit of bite.
0:20:13 > 0:20:17The seeds in the figs kind of pop when you start eating them.
0:20:17 > 0:20:19- That crunchy popping.- Yeah, yeah.
0:20:19 > 0:20:22It goes really well with the texture of the meat.
0:20:22 > 0:20:26How could you resist that? Just putting it on the table as it is?
0:20:26 > 0:20:27It looks beautiful.
0:20:30 > 0:20:32The boys' final addition is a good glug
0:20:32 > 0:20:36of a very traditional venison accompaniment - port.
0:20:36 > 0:20:38And a slosh of balsamic vinegar.
0:20:38 > 0:20:40That's local.
0:20:40 > 0:20:42It is, yeah.
0:20:42 > 0:20:45Then there's the all-important couple of minutes' rest,
0:20:45 > 0:20:47before Andy can dish up.
0:20:51 > 0:20:53Just look at all that...
0:20:53 > 0:20:57All those gooey, sticky bits of lovely flavour.
0:20:57 > 0:21:01- I'm going to try and scrape off... - Please do.
0:21:01 > 0:21:03That looks splendid.
0:21:12 > 0:21:16I love the sweetness of the figs and the onions.
0:21:16 > 0:21:19And the chilli. There is a bit of heat there.
0:21:19 > 0:21:22There really is.
0:21:22 > 0:21:28- I'm loving this. This is sumptuous. Thank you so much.- Our pleasure.
0:21:28 > 0:21:32If the boys cook like this for their party,
0:21:32 > 0:21:35I think their guests are in for a real treat.
0:21:46 > 0:21:50Taking a break from the kitchen over Christmas is a must.
0:21:50 > 0:21:55An afternoon in the fresh air always works up a great appetite.
0:21:58 > 0:22:01You never know, you might pick up a couple of tips
0:22:01 > 0:22:03to take back to the kitchen as well.
0:22:03 > 0:22:05Lovely smell of the roasted chestnuts.
0:22:05 > 0:22:07All you've got to do it make sure
0:22:07 > 0:22:10that you just cut each of the chestnuts.
0:22:10 > 0:22:11They tend to pop otherwise.
0:22:11 > 0:22:13A nice, warm place to be as well, on a cold day,
0:22:13 > 0:22:15stood in front of the chestnuts.
0:22:21 > 0:22:22Chestnuts and mince pies
0:22:22 > 0:22:25might be traditional Christmas fare for most,
0:22:25 > 0:22:28but, for me, the holidays as a lad bring back memories
0:22:28 > 0:22:30of something a bit different.
0:22:34 > 0:22:37When I was a boy, you could always tell what time of year it was
0:22:37 > 0:22:40by the sort of cheese we had in the house.
0:22:40 > 0:22:43At this time of year, there was always a bit of blue.
0:22:45 > 0:22:48Even now, I have to have Stilton at Christmas.
0:22:48 > 0:22:51Every year, it makes its first appearance a couple of days
0:22:51 > 0:22:52before the big day -
0:22:52 > 0:22:56when I use it to make this luxurious winter slaw.
0:23:00 > 0:23:02Red cabbage and blue cheese are a perfect pairing,
0:23:02 > 0:23:04so that's going to be my base.
0:23:06 > 0:23:10Fennel is one of those crisp, wintry tastes.
0:23:10 > 0:23:13It reminds me of when I was a kid and used to go to the sweet shop.
0:23:13 > 0:23:16It's that same aniseed flavour.
0:23:16 > 0:23:21Whenever I think of celery, I think of apples.
0:23:21 > 0:23:23It's the old ploughman's lunch thing.
0:23:23 > 0:23:26You can't beat a British apple with celery and cheese,
0:23:26 > 0:23:29the sharper the better in my kitchen.
0:23:29 > 0:23:32A good squeeze of lemon will stop them going brown.
0:23:34 > 0:23:36I want a slightly different texture to my salad -
0:23:36 > 0:23:41one that's as seasonal as Santa - lovely, crisp walnuts.
0:23:43 > 0:23:46This is the best time of year for walnuts.
0:23:46 > 0:23:48When they're still very pale inside.
0:23:48 > 0:23:52The paler the walnut, the sweeter it is.
0:23:52 > 0:23:58You can buy them ready shelled but it's not half as much fun.
0:23:58 > 0:24:02You need about eight to ten good sized nuts here.
0:24:02 > 0:24:04You could you pecans or cashews,
0:24:04 > 0:24:07anything that will add a bit of crunch.
0:24:08 > 0:24:11All nuts taste really good straight from the shell.
0:24:11 > 0:24:16But that flavour intensifies almost tenfold when you toast them.
0:24:16 > 0:24:19Even for a salad, I'd want to do that.
0:24:26 > 0:24:28This will need a dressing.
0:24:28 > 0:24:30I'm after something clean and bright,
0:24:30 > 0:24:33so I'm making a base with red wine vinegar -
0:24:33 > 0:24:35the salt just softens its sharpness.
0:24:38 > 0:24:40A teaspoon or so of smooth, mild mustard
0:24:40 > 0:24:44and then some oil... groundnut feels like it fits.
0:24:46 > 0:24:49Then, because of what's happening in the salad,
0:24:49 > 0:24:53with the nuts and the apples, I've got some walnut oil.
0:24:53 > 0:24:57You don't need much walnut oil. It's got really good flavour.
0:25:09 > 0:25:12Then it's just a case of adding the final bits -
0:25:12 > 0:25:15the apples, toasted walnuts
0:25:15 > 0:25:19and, of course, my very festive bit of blue.
0:25:21 > 0:25:26What I don't want to do is to make a creamy cheese dressing.
0:25:26 > 0:25:28I want to have discernible pieces
0:25:28 > 0:25:31with this beautiful Stilton in my salad.
0:25:34 > 0:25:36I'm just going to crumble the pieces.
0:25:59 > 0:26:03Tufts from the fennel, I'm not going to waste those.
0:26:08 > 0:26:12Crisp textures, quite strong flavours.
0:26:12 > 0:26:17Great colours for a cold day.
0:26:25 > 0:26:27Delightful!
0:26:34 > 0:26:37This is my favourite alternative to the traditional Christmas coleslaw.
0:26:37 > 0:26:42It's brighter and fresher and the strong flavours and crisp textures
0:26:42 > 0:26:46never fail to get the taste buds going, ready for the feast to come.
0:27:06 > 0:27:09At Christmas, it's not just about the food.
0:27:09 > 0:27:11It's about who you share it with.
0:27:11 > 0:27:16It doesn't need to be a fancy meal - just a sociable, happy one.
0:27:16 > 0:27:18That's what people remember,
0:27:18 > 0:27:21not whether you burnt the sprouts or not!
0:27:21 > 0:27:25My family tend to visit all the other relatives in the family.
0:27:25 > 0:27:27We jump in the car, drive to one house, get fed.
0:27:27 > 0:27:28Go to another, get fed.
0:27:28 > 0:27:31It's about eating as many dinners as we could really
0:27:31 > 0:27:33over the course of the day.
0:27:37 > 0:27:40We live in a lovely little village and I've got three kids now.
0:27:40 > 0:27:42So we carry a lot of those traditions on.
0:27:42 > 0:27:47There's a really nice carol service in the Market Square, Christmas Eve,
0:27:47 > 0:27:52where they serve a lot of mulled wine and mince pies.
0:27:52 > 0:27:54Can you see the Christmas tree?
0:27:56 > 0:28:00For me, Christmas Day is all about making that extra bit of effort.
0:28:00 > 0:28:03Which is why this year I'm going all out -
0:28:03 > 0:28:06with a stunning little sea bass starter,
0:28:06 > 0:28:10an even tastier alternative to turkey,
0:28:10 > 0:28:13a brand new festive fizz.
0:28:13 > 0:28:15And the real icing on the cake -
0:28:15 > 0:28:17my gorgeous trifle
0:28:17 > 0:28:21that no Christmas is complete without.
0:28:35 > 0:28:38But first, there's the Christmas Eve tea.
0:28:38 > 0:28:41It's usually a humble treat to make sure there's plenty of room
0:28:41 > 0:28:43for the next day's feast.
0:28:43 > 0:28:46This is my favourite - it's quick, easy,
0:28:46 > 0:28:48and has a bit of luxury to it too.
0:28:51 > 0:28:55There's a lovely way with mackerel - smoked mackerel -
0:28:55 > 0:29:00that just involves peeling off the skin,
0:29:00 > 0:29:03crumbling the fish into a dish,
0:29:03 > 0:29:05you can do it with smoked trout as well.
0:29:05 > 0:29:07Probably do it with sardines.
0:29:07 > 0:29:10And mash in a bit of cream.
0:29:12 > 0:29:16Grate a little bit of cheese into it. I'm using Parmesan.
0:29:19 > 0:29:20A twist of black pepper.
0:29:22 > 0:29:25Just a few chives.
0:29:26 > 0:29:31Fold the fish and the cream,
0:29:31 > 0:29:34cheese and chives together.
0:29:49 > 0:29:52I could put a little bit of ground chilli in there.
0:29:52 > 0:29:54Something with a little bit of heat.
0:29:54 > 0:29:57But I've got something much better.
0:30:02 > 0:30:06The traditional accompaniment for smoked fish.
0:30:06 > 0:30:08Fresh horseradish.
0:30:08 > 0:30:10Not much. It's got quite a pep to it.
0:30:10 > 0:30:12You can pick up horseradish
0:30:12 > 0:30:16at any farmers' market or good greengrocers.
0:30:16 > 0:30:18Most people associate it with roast beef,
0:30:18 > 0:30:21but I love it even more with smoked fish.
0:30:25 > 0:30:28A little bit more cream. A tiny bit more cheese.
0:30:32 > 0:30:34And then back under the grill.
0:30:50 > 0:30:52A very smart cheese on toast.
0:31:09 > 0:31:13After all the usual last-minute shopping and present wrapping,
0:31:13 > 0:31:16this is my perfect Christmas Eve supper.
0:31:16 > 0:31:18Makes a great hangover brunch too!
0:31:38 > 0:31:42I'm spending the day with Robert and Andy in the Scottish Highlands
0:31:42 > 0:31:45where I've been invited to a Christmas gathering
0:31:45 > 0:31:47here at their friend's castle.
0:31:47 > 0:31:50But first, I've offered to give the boys a break
0:31:50 > 0:31:53from the preparations, and make a special lunch.
0:31:53 > 0:31:57I'm not sure it's going to be as delicious as what you cooked for me,
0:31:57 > 0:31:58but I'm going to have a go.
0:31:58 > 0:32:01What I want to do is make like a big soup, a family soup.
0:32:01 > 0:32:07I'm keeping this simple - smoked haddock, milk and a few peppercorns.
0:32:07 > 0:32:10I'm going to pop that on the heat for a bit.
0:32:10 > 0:32:12- If you see it boil over, tell me.- OK!
0:32:15 > 0:32:19These handsome local leeks will form a great base for my soup.
0:32:19 > 0:32:22- I love leeks. - You know, I love leeks!
0:32:22 > 0:32:26- When I was a kid, I used to have them in cheese sauce.- Yeah.
0:32:28 > 0:32:29Just a great supper.
0:32:29 > 0:32:32'The leeks just need softening in a little oil
0:32:32 > 0:32:37'with some spring onion and a couple of rashers of bacon.'
0:32:37 > 0:32:44- I'm putting a bit of swede in. Only because...- Turnip.
0:32:44 > 0:32:47You call that a turnip? Yeah, you see, I call it a swede.
0:32:47 > 0:32:50Whatever it is, it's going in the soup.
0:32:59 > 0:33:02'A few little pieces of cauliflower will add a bit of crunch.'
0:33:04 > 0:33:07I used to have a habit of making a big Friday soup
0:33:07 > 0:33:11where I'd stick everything that was left in the way of veg in the soup
0:33:11 > 0:33:12and we'd have it all weekend.
0:33:12 > 0:33:15I think that's what soups are for.
0:33:15 > 0:33:18That's what I was taught. My mum would always say,
0:33:18 > 0:33:23"If the veg at the back of the fridge is sliding its way out,
0:33:23 > 0:33:24"toss it into some soup."
0:33:26 > 0:33:29Using the milk the haddock has been poached in
0:33:29 > 0:33:33is an easy way to give the soup a lovely smoky flavour.
0:33:34 > 0:33:36These are beautiful.
0:33:36 > 0:33:40The final ingredient is some amazing locally caught wild mussels.
0:33:40 > 0:33:43They just need heating in a pan with some oil
0:33:43 > 0:33:46for a couple of minutes, to open them.
0:33:47 > 0:33:51I'm just going to pop the fish into the soup.
0:33:52 > 0:33:57Can we use any fish? Does it have to be haddock or can we use...?
0:33:57 > 0:34:01- No, you can use...- Anything. - The lovely thing about using this
0:34:01 > 0:34:03is that you get all the smoky flavours.
0:34:03 > 0:34:05But, yes, you can use anything.
0:34:10 > 0:34:13I can't believe how juicy these mussels are. Look at that.
0:34:15 > 0:34:18Great. Love it.
0:34:18 > 0:34:21A good simmer is a sign we're ready to go.
0:34:29 > 0:34:33- It really is a main dish, isn't it? - It IS a main dish.
0:34:33 > 0:34:34But, as I say,
0:34:34 > 0:34:39it's one of those dishes that could be for a special occasion,
0:34:39 > 0:34:43but, also, if you want to put more potatoes in it and things,
0:34:43 > 0:34:46it can actually be a very cheap supper.
0:34:50 > 0:34:54- Thank you very much.- Thank you. This looks delicious.
0:34:57 > 0:34:59Nice mussels.
0:35:02 > 0:35:07- The sea and the countryside coming together.- It is, isn't it?
0:35:07 > 0:35:12So good. What about sticking a bit of sherry in it?
0:35:12 > 0:35:15Mm. A bit of white wine. A bit of dry sherry.
0:35:15 > 0:35:18A little bit of cider maybe.
0:35:19 > 0:35:22This is a great soup. I love it.
0:35:22 > 0:35:26I'll cook for you again. You say nice things.
0:35:26 > 0:35:28You can definitely cook for us again.
0:35:28 > 0:35:30What are you doing next weekend?
0:35:30 > 0:35:33You can really play around with this soup -
0:35:33 > 0:35:36skip the mussels and try different winter veg if you like.
0:35:38 > 0:35:41For ideas on how to put your spin on all my Christmas recipes,
0:35:41 > 0:35:43have a look at the website...
0:36:01 > 0:36:04For most of us,
0:36:04 > 0:36:08it's the night before Christmas that's particularly magical.
0:36:08 > 0:36:12Probably because it involves the simplest, most special meal of all.
0:36:15 > 0:36:18We did have a tradition where we used to put mince pies
0:36:18 > 0:36:20and a glass of wine out for Santa -
0:36:20 > 0:36:23always used to get eaten and drunk.
0:36:23 > 0:36:26Dad was often late out of bed on Christmas morning,
0:36:26 > 0:36:29but that was a definite tradition.
0:36:34 > 0:36:39Once Santa has had his fill, it's our turn.
0:36:39 > 0:36:41The Christmas Day feast has finally arrived and, for me,
0:36:41 > 0:36:43there's only way to kick it off.
0:36:43 > 0:36:46When I was little, I always knew it was Christmas
0:36:46 > 0:36:49because we had tropical fruits in the house.
0:36:49 > 0:36:54It was the only time we ever saw a pineapple.
0:36:55 > 0:36:57And there were other fruits too.
0:36:57 > 0:37:02Things like passion fruit. And it's the seeds that I absolutely love.
0:37:02 > 0:37:05That crispness that you get.
0:37:06 > 0:37:09Along with that little snap of acidity.
0:37:09 > 0:37:13It replaces lemon juice in things like a dressing for fish.
0:37:13 > 0:37:16In fact, this is one of my favourite ways to do fish.
0:37:16 > 0:37:19It makes a sensational little Christmas starter
0:37:19 > 0:37:21and there's no cooking involved either.
0:37:21 > 0:37:23I think you'll like this one.
0:37:25 > 0:37:27This dressing is the star here.
0:37:27 > 0:37:29It needs to be quite sharp,
0:37:29 > 0:37:32so along with the juice and seeds of a few passion fruit,
0:37:32 > 0:37:35I'm adding a couple of fresh citrus fruits.
0:37:35 > 0:37:41And if you make that dressing acidic enough...with some lime juice...
0:37:42 > 0:37:44..maybe a little bit of orange,
0:37:44 > 0:37:49you can actually use it to cook the raw fish. You don't heat it...
0:37:49 > 0:37:53you just put the fish in this very sharp, acidic dressing
0:37:53 > 0:37:56and you leave it for a good hour,
0:37:56 > 0:37:58maybe even overnight,
0:37:58 > 0:38:02and you end up with the freshest-tasting fish.
0:38:02 > 0:38:04It makes a lovely first course.
0:38:06 > 0:38:08This dressing will need sweetness.
0:38:08 > 0:38:11Normally I'd use sugar, but for a treat I'm adding vanilla.
0:38:11 > 0:38:15What I do...is slit it...
0:38:18 > 0:38:21..right the way down the length...
0:38:21 > 0:38:27open it up and, inside, these sticky little black seeds.
0:38:33 > 0:38:38I'm treating myself to some seabass, but you can use other fish too.
0:38:38 > 0:38:41I could use prawns, I could use trout, a bit of tuna.
0:38:47 > 0:38:50I love the cooking at this time of year.
0:38:50 > 0:38:55I love the richness of it, the sweetness, I love all the booze,
0:38:55 > 0:38:59but there comes a point when I want something that's clean and fresh
0:38:59 > 0:39:02and simple, and that's exactly this dish.
0:39:02 > 0:39:06Make sure your fish is thinly sliced and evenly spread in a single layer
0:39:06 > 0:39:09before spooning over the dressing, just to make sure
0:39:09 > 0:39:13that the juice has a chance to cook each bit right through.
0:39:14 > 0:39:18For a little kick and a festive flash of colour,
0:39:18 > 0:39:21a sprinkling of de-seeded chillies is going in too.
0:39:21 > 0:39:24Then simply cover and keep cool.
0:39:24 > 0:39:28It'll need at least an hour, but overnight would be even better.
0:39:29 > 0:39:33There's no oven needed here. The fridge is where the magic happens
0:39:33 > 0:39:36as the acidic juices cold cook the fish.
0:39:38 > 0:39:41Now, I'd put that on the table probably just as it is.
0:39:41 > 0:39:46But I think it deserves a little bit of green herb.
0:39:46 > 0:39:49I'm going to use a bit of chive.
0:39:54 > 0:39:58I put them on now rather than at the beginning
0:39:58 > 0:40:00because it can make the dressing a bit too onion-y.
0:40:02 > 0:40:07As it's for me, I'm going to put a little bit of coriander on.
0:40:07 > 0:40:11I know not everybody loves it, but I do.
0:40:11 > 0:40:14It's a very long way from my dad's Christmas fruit bowl,
0:40:14 > 0:40:19but it's got the same spirit of adventure and the same excitement.
0:40:34 > 0:40:39The fish is quite soft. It's got the crunch of those little seeds.
0:40:40 > 0:40:43And you've got this lovely balance of refreshing,
0:40:43 > 0:40:46slightly sharp juice
0:40:46 > 0:40:49and a little nip of chives.
0:40:50 > 0:40:53That's a really lovely way to start a meal.
0:40:56 > 0:40:59This way of cooking might feel a bit unusual,
0:40:59 > 0:41:01but you really have to give it a go.
0:41:01 > 0:41:04Even better, it's the perfect starter to make ahead.
0:41:04 > 0:41:07The result is a surprising and refreshing dish
0:41:07 > 0:41:09that will impress any Christmas Day guest.
0:41:24 > 0:41:28In the Highlands, the sun is setting on my day with Rob and Andy.
0:41:28 > 0:41:32There's one last thing they've asked me to do ahead of their party -
0:41:32 > 0:41:35create a new festive tipple for the toast.
0:41:35 > 0:41:38I'm no expert cocktail maker, but here goes.
0:41:38 > 0:41:41So what do you drink at Christmas and New Year?
0:41:41 > 0:41:45Always a bit of champagne and a couple of drams in the evening.
0:41:45 > 0:41:50I haven't done this before, but I'm just thinking of a drink
0:41:50 > 0:41:52that's going to be a little bit refreshing
0:41:52 > 0:41:56cos, at Christmas, I always think the food is so rich...
0:41:59 > 0:42:03Actually, for me, it's really good to have something quite fruity
0:42:03 > 0:42:06and a little bit fizzy.
0:42:08 > 0:42:13I was wondering about putting a little bit of apple brandy in here.
0:42:14 > 0:42:16A little bit of apple juice...
0:42:16 > 0:42:19Oh, it smells amazing!
0:42:19 > 0:42:21Yeah.
0:42:21 > 0:42:23You know what I'm thinking?
0:42:23 > 0:42:28Because I want this really chilled and I'm thinking of the fruit,
0:42:28 > 0:42:31you've got some fruit in your freezer, haven't you?
0:42:31 > 0:42:34Yeah, we've got blackcurrants, damsons,
0:42:34 > 0:42:38- raspberries.- Raspberries. Would you?
0:42:38 > 0:42:42- Yeah, I'll get some.- We won't drink it all while you're gone!
0:42:44 > 0:42:46So as well as the apple brandy,
0:42:46 > 0:42:49I'm adding a dash of fresh apple juice and a shaving of apple peel.
0:42:51 > 0:42:56You know like you put a lemon twist...in some drinks? Well,
0:42:56 > 0:43:00- as it's apple based...- Looks good.
0:43:00 > 0:43:03Ha-hah! Are these your mum's raspberries?
0:43:04 > 0:43:08No, they're actually a friend of mine from Perthshire - Doug's.
0:43:10 > 0:43:13Better than an ice cube, isn't it?
0:43:13 > 0:43:15- Yeah.- Looks great. - Four or five in each.
0:43:17 > 0:43:20And then some fizz. I'm not using really posh fizz,
0:43:20 > 0:43:22I don't think there's any point, really.
0:43:22 > 0:43:26You can tell a lot about a man by the way he opens a champagne cork.
0:43:26 > 0:43:29Really?! Do tell.
0:43:29 > 0:43:33Well, does he go off with a bang or is it a quiet fizz?
0:43:33 > 0:43:34POP!
0:43:34 > 0:43:36Hey! Oh!
0:43:45 > 0:43:49- Well, it looks festive.- Yeah. Thank you very much.- Nice glasses.
0:43:49 > 0:43:53- Well, cheers.- Cheers. Merry Christmas.- Yeah.- Merry Christmas.
0:43:57 > 0:44:01- Really nice.- It's lovely.
0:44:01 > 0:44:05Quite amazing to be drinking a champagne drink
0:44:05 > 0:44:09but you get that warming sensation as well from the calvados.
0:44:09 > 0:44:12And then at the bottom, we get raspberries.
0:44:12 > 0:44:14Which have soaked up all the alcohol.
0:44:14 > 0:44:17Which have soaked up the alcohol! You've done this before!
0:44:17 > 0:44:23It's kind of like a sexy cider... Do you know what I mean?
0:44:23 > 0:44:25Sexy cider will do for me!
0:44:25 > 0:44:28That is delicious! Seriously delicious.
0:44:28 > 0:44:31It is, isn't it? I'm still drinking it.
0:44:33 > 0:44:35I'm quite pleased with this one!
0:44:35 > 0:44:39I just hope it goes down as well with Robert and Andy's guests later.
0:44:48 > 0:44:52The Christmas main course has to be the most special of all.
0:44:52 > 0:44:53Ever since I was little,
0:44:53 > 0:44:57I've had a hunch that the simpler the dish, the tastier the results.
0:45:05 > 0:45:07To this day whenever I see a duck,
0:45:07 > 0:45:10I think it must be a special occasion.
0:45:10 > 0:45:12When I was a kid we used to have them,
0:45:12 > 0:45:14albeit boil in the bag with orange sauce.
0:45:14 > 0:45:15And it was delicious.
0:45:15 > 0:45:18But now whenever anybody special is coming
0:45:18 > 0:45:23or it's a special occasion, then I'll roast a duck.
0:45:26 > 0:45:29And what could be more special than the Christmas day lunch?
0:45:29 > 0:45:33Turkey is great, but to me, duck feels even more festive
0:45:33 > 0:45:35and I reckon easier to cook too!
0:45:39 > 0:45:41I roast my duck on top of a really savoury base,
0:45:41 > 0:45:43which I start off on the hob
0:45:43 > 0:45:46with a few bits of bacon, fried over a low heat.
0:45:46 > 0:45:49Then some potatoes, which will cook in the wonderful fat
0:45:49 > 0:45:51from the duck as it roasts.
0:45:54 > 0:45:57I love the skin. I love the meat.
0:45:59 > 0:46:02But I sometimes think the best of all is the duck fat.
0:46:02 > 0:46:06It's a very savoury fat. It's got masses of flavour.
0:46:06 > 0:46:09And it's good with the duck,
0:46:09 > 0:46:12but it's even better if you can use it for cooking things in.
0:46:12 > 0:46:17Best of all is when that duck fat
0:46:17 > 0:46:21is cooked with potatoes.
0:46:21 > 0:46:25Roughly slicing the potatoes will help them to cook quicker.
0:46:25 > 0:46:27I'm just going to add an onion.
0:46:30 > 0:46:34What I'm doing is making a savoury base
0:46:34 > 0:46:40that will soak up the duck fat as it roasts.
0:46:43 > 0:46:45A little bit of seasoning.
0:46:49 > 0:46:53You could use sage here. Use a bit of rosemary.
0:46:53 > 0:46:56I'm going to use thyme.
0:46:58 > 0:47:02Thyme takes longer to cook down and release its flavours,
0:47:02 > 0:47:06making it a perfect herb for any Christmas roast.
0:47:09 > 0:47:13Smells great already and I haven't even got the duck in.
0:47:13 > 0:47:16When the potatoes, onions and bacon are warmed through,
0:47:16 > 0:47:18simply pop the duck on top.
0:47:20 > 0:47:24He needs a little bit of seasoning in the form of salt and pepper.
0:47:24 > 0:47:28I'm just going to prick him all over with a fork.
0:47:28 > 0:47:32Just to make sure some of his fat runs out into the spuds.
0:47:33 > 0:47:35I think he just needs a bay leaf.
0:47:45 > 0:47:46Tuck him in there.
0:47:50 > 0:47:54And then into a hot oven at 200 degrees.
0:48:15 > 0:48:18My Christmas duck has to have perfectly crisp skin,
0:48:18 > 0:48:24so after a good couple of hours, I separate it from the potato base,
0:48:24 > 0:48:27and then give it an extra few minutes
0:48:27 > 0:48:29at an even higher temperature.
0:48:31 > 0:48:34You can keep these potatoes warm underneath.
0:48:34 > 0:48:37After about ten minutes, the duck needs to rest a while
0:48:37 > 0:48:41leaving me plenty of time to make a quick sauce.
0:48:43 > 0:48:45There's masses of flavour in that pan
0:48:45 > 0:48:49so I'm going to pour in a little bit of appropriate booze.
0:48:51 > 0:48:55Could be dry sherry. Could be Madeira, Marsala.
0:49:00 > 0:49:02I think this is what heaven must smell like.
0:49:02 > 0:49:05When you pour fortified wine into a roasting pan
0:49:05 > 0:49:08full of all the roasting goodies.
0:49:08 > 0:49:10It is the most amazing smell.
0:49:10 > 0:49:15It's a smell that just says good times.
0:49:15 > 0:49:19It's about special occasions. It's about friends and family.
0:49:19 > 0:49:22It's about all the good things, all the reasons that I cook,
0:49:22 > 0:49:24are all in this pan.
0:49:24 > 0:49:28Scrapping up all those little toasted,
0:49:28 > 0:49:32stuck on goodies and dissolving them into the juices.
0:49:39 > 0:49:42I'll take that to the table as it is,
0:49:42 > 0:49:46just spruce him up a bit.
0:49:46 > 0:49:49Great flavours and it smells wonderful.
0:49:49 > 0:49:52It smells like a good time.
0:49:52 > 0:49:54A very, very good time.
0:50:04 > 0:50:06This roast duck is as special to me now
0:50:06 > 0:50:09as that boil-in-the-bag duck was when I was a kid.
0:50:09 > 0:50:13If you want to impress this Christmas Day without much effort,
0:50:13 > 0:50:16this handsome bird is the one to cook.
0:50:34 > 0:50:38Christmas day dessert has to be magical,
0:50:38 > 0:50:42and definitely a family favourite.
0:50:42 > 0:50:44It's the perfect time to have a bit of fun...
0:50:46 > 0:50:50..whether it's lighting the Christmas pudding...
0:50:50 > 0:50:53or creating a majestic cheese board...
0:50:53 > 0:50:57for me, the meal has to end on a food high.
0:51:03 > 0:51:09My final dish for Christmas Day is the most special of all.
0:51:10 > 0:51:15This is my luxurious twist on the classic Christmas Day trifle.
0:51:15 > 0:51:19The secret is a homemade sponge base.
0:51:19 > 0:51:23The lovely thing is, that if you make your own cake for a trifle...
0:51:25 > 0:51:27..you can flavour it with whatever you like.
0:51:29 > 0:51:33The sponge doesn't have to be fancy. I use a basic recipe
0:51:33 > 0:51:36that I then add something festive to, at the end.
0:51:37 > 0:51:42So firstly, butter and caster sugar are beaten until light and fluffy.
0:51:45 > 0:51:46Then some eggs,
0:51:46 > 0:51:50followed by a mixture of plain flour and ground almonds,
0:51:50 > 0:51:53all mixed together until soft and luscious.
0:51:55 > 0:51:58Then I can start adding those extra festive flavours.
0:51:58 > 0:52:02I've only got to stick my thumbnail into a Clementine,
0:52:02 > 0:52:05and suddenly it's this time of year again.
0:52:05 > 0:52:07It doesn't matter when I do it,
0:52:07 > 0:52:11it just reminds me... of cold, frosty days.
0:52:11 > 0:52:12When I was a kid,
0:52:12 > 0:52:16these used to come wrapped in different coloured tinfoil,
0:52:16 > 0:52:18and bits of white tissue.
0:52:18 > 0:52:21Now they just come in a net bag,
0:52:21 > 0:52:25but they're still a wonderful flavouring for cakes and for pastry.
0:52:25 > 0:52:28The juice can go in, as well. Go easy, though -
0:52:28 > 0:52:30too much will make the cake mix wet.
0:52:30 > 0:52:34I want this trifle to have the essence of Christmas about it,
0:52:34 > 0:52:36and Clementine zest is not enough.
0:52:37 > 0:52:40I'm actually going to put a bit of mincemeat in it.
0:52:40 > 0:52:44It's one of those bits in the fridge that's leftover from the mince pies,
0:52:44 > 0:52:46and it's such a delicious ingredient.
0:52:46 > 0:52:50It always saddens me that it's used for such a short time each year.
0:52:52 > 0:52:56Those wonderful dried fruits and sugar and citrus that's in there.
0:52:56 > 0:53:02It fills the kitchen with the most amazing smell when it's baking.
0:53:02 > 0:53:07Then that goes in the oven at 180 for about 35 minutes.
0:53:15 > 0:53:16While the cake's baking,
0:53:16 > 0:53:21I use the time to make the rest of my Christmas trifle
0:53:21 > 0:53:22even more special.
0:53:22 > 0:53:25I like my trifles to have layers...
0:53:27 > 0:53:30..but I'm not keen on a layer of jelly.
0:53:30 > 0:53:33I did when I was about nine,
0:53:33 > 0:53:37but NOW I want a layer of something a bit more interesting.
0:53:37 > 0:53:41What I do is to make a homemade curd.
0:53:42 > 0:53:47I could buy it - there's some really good orange and lemon curds about,
0:53:47 > 0:53:49but I like making my own.
0:53:51 > 0:53:54I think the little kitchen tasks that I love the best
0:53:54 > 0:53:57are the ones that make the kitchen smell heavenly.
0:53:59 > 0:54:04Marmalade making, baking a cake,
0:54:04 > 0:54:07even making a piece of toast... I love the smell.
0:54:07 > 0:54:10It's homely and it's warm and it's friendly,
0:54:10 > 0:54:13and it brings everybody into the kitchen saying,
0:54:13 > 0:54:15"Oh, what are you making?"
0:54:18 > 0:54:21To turn my zest and juice into a delicious curd,
0:54:21 > 0:54:24I heat it gently over a pan of simmering water,
0:54:24 > 0:54:26along with some sugar and butter.
0:54:30 > 0:54:34Once that's melted, some whisked eggs go in slowly.
0:54:37 > 0:54:40I'm just going to keep an eye on this.
0:54:40 > 0:54:45It doesn't need constant stirring, but you don't want it to curdle.
0:54:49 > 0:54:54While the curd thickens, I can get on with assembling my trifle.
0:54:54 > 0:54:58The cooled mincemeat cake gets broken up for the base,
0:54:58 > 0:54:59then I usually add a dash of alcohol.
0:54:59 > 0:55:03- I know in our family, there was always... - CORK POPS
0:55:03 > 0:55:07..almost a challenge to see how much booze you could get into a trifle.
0:55:07 > 0:55:10I just don't think it does any favours at all
0:55:10 > 0:55:13to stick in gallons of sherry or brandy.
0:55:13 > 0:55:17You just want a light flavour of alcohol.
0:55:19 > 0:55:23I have to have custard. But this bit I'm happy to cheat -
0:55:23 > 0:55:25with a good ready-made one.
0:55:32 > 0:55:38I've taken this to the point where it's on the verge of thickening.
0:55:39 > 0:55:42Take this over to somewhere fairly cool
0:55:42 > 0:55:46and then as it starts to cool, it'll thicken,
0:55:46 > 0:55:49and it just needs the occasional stir.
0:55:49 > 0:55:52Make sure the curd is fridge-cold
0:55:52 > 0:55:55before pouring over the cake and custard.
0:55:55 > 0:55:59That gets a final chill, just while I whip up some fresh cream.
0:56:08 > 0:56:11For me, the real glory of a trifle is when you dig your spoon in
0:56:11 > 0:56:15and you get a little bit of all of the layers mixed together...
0:56:17 > 0:56:19..and they all swirl into one.
0:56:19 > 0:56:22Decorate your trifle however you fancy. For me,
0:56:22 > 0:56:25it has to be colourful and fresh, so Clementine zest,
0:56:25 > 0:56:31pistachios and something that will surprise and intrigue.
0:56:31 > 0:56:36It's just...rather fun to have something on there...
0:56:36 > 0:56:40maybe a little bit different, that not everybody knows...
0:56:40 > 0:56:43some caped gooseberries.
0:56:52 > 0:56:56The kitchen is full of the most magical smells of baking,
0:56:56 > 0:57:01of mincemeat, of lemon curd and of Clementines.
0:57:03 > 0:57:05No trifle, no celebration.
0:57:13 > 0:57:16Trust me, this is the most magnificent trifle
0:57:16 > 0:57:18you will ever make!
0:57:18 > 0:57:21It never fails to add sparkle and glamour to my Christmas Day.
0:57:21 > 0:57:23Even if you do cheat a bit,
0:57:23 > 0:57:25the results will still look and taste spectacular.
0:57:43 > 0:57:47Christmas just wouldn't be the same without something delicious to eat.
0:57:47 > 0:57:50Cooking up a handsome Christmas feast,
0:57:50 > 0:57:53adding a festive twist to a family favourite,
0:57:53 > 0:57:55or just treating yourself to something naughty -
0:57:55 > 0:57:56I, for one, love every dish.
0:58:00 > 0:58:03And whether it's baking gingerbread men for the tree,
0:58:03 > 0:58:06finding out what Santa's delivered,
0:58:06 > 0:58:11or going that extra mile over dinner for family and friends,
0:58:11 > 0:58:14I really do believe that it's the simple things
0:58:14 > 0:58:18that make for a truly magical Christmas.
0:58:18 > 0:58:20- CORK POPS - Woo!
0:58:20 > 0:58:23- Cheers!- ALL: Cheers! - Merry Christmas!
0:58:33 > 0:58:37- Sumptuous! - Thank you so much.
0:58:52 > 0:58:55Subtitles by Red Bee Media Ltd
0:58:55 > 0:58:59E-mail subtitling@bbc.co.uk