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