0:00:02 > 0:00:03I love Christmas.
0:00:05 > 0:00:07But while everyone else concentrates
0:00:07 > 0:00:11on cooking the perfect roast for the occasion, to be honest,
0:00:11 > 0:00:14I'm much more interested in what happens on Boxing Day and beyond.
0:00:14 > 0:00:16In the kitchen, for the next few days
0:00:16 > 0:00:20it can be a little bit of a no man's land, which is why I'm going to give
0:00:20 > 0:00:22some really tasty ideas for what to do
0:00:22 > 0:00:25with all those delicious Christmas leftovers.
0:00:25 > 0:00:29So, with the fridge and cupboards bursting,
0:00:29 > 0:00:31and plenty of people around willing to indulge,
0:00:33 > 0:00:37I want to show you there's much more interesting festive fare to be had
0:00:37 > 0:00:42after the big day, which can be even more tempting, delicious
0:00:42 > 0:00:45and, of course, very, very simple.
0:00:45 > 0:00:48I'll also be rustling up a real treat
0:00:48 > 0:00:52that's just perfect for your New Year's Eve celebrations.
0:00:52 > 0:00:56And heading off to cook with the freshest of winter veg
0:00:56 > 0:01:00from the most impressive kitchen garden I've ever seen.
0:01:00 > 0:01:03That is genuinely very, very nice.
0:01:33 > 0:01:35I remember when I was a boy,
0:01:35 > 0:01:39the shops actually closed between Christmas and the New Year.
0:01:39 > 0:01:41And so the house was literally full of food.
0:01:41 > 0:01:44And that's what I love about this time of year,
0:01:44 > 0:01:46just a little bit of indulgence.
0:01:46 > 0:01:50But these days, the real fun starts on Boxing Day.
0:01:50 > 0:01:55I just love opening the fridge and finding half a Christmas pud here
0:01:55 > 0:02:01and some bits of cheese there, and seeing what treats I can knock up.
0:02:01 > 0:02:03Starting with transforming my leftover bird
0:02:03 > 0:02:05into something quite magical.
0:02:05 > 0:02:08I like to call this one my Perky Turkey.
0:02:12 > 0:02:15All the flavours of Christmas Day are very traditional.
0:02:15 > 0:02:18They're very much the flavours we grew up with.
0:02:18 > 0:02:21We know exactly what to expect.
0:02:23 > 0:02:25So, for any of the days that follow,
0:02:25 > 0:02:27I want something completely different.
0:02:27 > 0:02:32So the garlic is going to form the base of a very un-Christmassy sauce
0:02:32 > 0:02:35and transform my leftover turkey.
0:02:35 > 0:02:37So I've mixed that with a little bit of salt
0:02:37 > 0:02:39and turned it into a garlic cream,
0:02:39 > 0:02:45and I'm going to put some flavours from the cupboard with it.
0:02:45 > 0:02:46I'm going to start with some soy.
0:02:46 > 0:02:50It's dark and aromatic and quite salty.
0:02:50 > 0:02:53And, to that, a little bit of chilli sauce.
0:02:53 > 0:02:55It can be a very sweet and mild one
0:02:55 > 0:02:57or, if you like, something really fiery.
0:02:57 > 0:02:59And then some honey.
0:02:59 > 0:03:02I could use maple syrup.
0:03:02 > 0:03:08I just want something very sweet to balance the saltiness
0:03:08 > 0:03:10and the heat of the other ingredients.
0:03:10 > 0:03:14A dollop of grainy mustard will add a bit more heat.
0:03:17 > 0:03:19Finish off with a drop of groundnut oil.
0:03:19 > 0:03:22Your sauce just needs to be runny enough to coat all of the meat.
0:03:22 > 0:03:26Now, to wrestle that turkey.
0:03:26 > 0:03:29The lovely thing about taking turkey off the bone
0:03:29 > 0:03:34is that there's all these little bits that lie at the bottom of the bird.
0:03:34 > 0:03:38And so everything that is hiding away here
0:03:38 > 0:03:43is full of flavour, and it's just too good to waste.
0:03:43 > 0:03:46Drizzle your sticky sauce over the shredded meat and toss,
0:03:46 > 0:03:48so that all the turkey is well covered.
0:03:52 > 0:03:56I'll leave that cooking just until the sticky seasoning's caramelised.
0:03:59 > 0:04:04All of the flavours in the oven are very hot and sweet and aromatic.
0:04:04 > 0:04:07And I want something completely different to go with them.
0:04:12 > 0:04:15Blush blood oranges - they are so beautiful.
0:04:15 > 0:04:21This is a great excuse to throw in my favourite festive fruit.
0:04:21 > 0:04:24I know it's Christmas when there's a pomegranate around.
0:04:24 > 0:04:27When I was a kid, my father used to sit and eat them with a pin.
0:04:30 > 0:04:32And the juice is amazing.
0:04:32 > 0:04:33You know those days after Christmas,
0:04:33 > 0:04:36sometimes if you squeeze a pomegranate in the morning,
0:04:36 > 0:04:39and then put a little bit of fizz in with it,
0:04:39 > 0:04:41it's a fabulous way to start the day.
0:04:41 > 0:04:44It's just a matter of putting your salad together,
0:04:44 > 0:04:47starting with a handful of peppery watercress,
0:04:47 > 0:04:50the fruit, and then your sizzling turkey.
0:05:06 > 0:05:10With the hot stickiness of the turkey
0:05:10 > 0:05:11and the bite of the fruit,
0:05:11 > 0:05:15those pomegranate seeds will add that little bit of sourness
0:05:15 > 0:05:17and just really finish that off.
0:05:21 > 0:05:26The trick to perking up the turkey is to leave it in the oven long enough
0:05:26 > 0:05:28for the sauce to get really sticky.
0:05:28 > 0:05:30I promise it'll be worth the wait.
0:05:43 > 0:05:46There's always one thing on the Christmas plate
0:05:46 > 0:05:48that someone pulls a face at,
0:05:48 > 0:05:51and, for me, it's Brussels sprouts.
0:05:51 > 0:05:54But then I do think sprouts at Christmas are non-negotiable.
0:05:54 > 0:05:57So, every year I have a cunning plan
0:05:57 > 0:06:01to try and make friends with them - to plant my own.
0:06:01 > 0:06:06And I reckon if I grow them myself, I'll feel a lot warmer towards them.
0:06:06 > 0:06:08So this year they're going in.
0:06:08 > 0:06:13And the plan is that they'll be ready by Christmas.
0:06:13 > 0:06:18So, after months of watering, chasing the pigeons away with a tea towel
0:06:18 > 0:06:21and the essential frost, guess what?
0:06:21 > 0:06:25Sadly, although they've put on lots of lush leaf growth,
0:06:25 > 0:06:27there's not a sprout to be seen.
0:06:27 > 0:06:31But somehow sprouts still managed to turn up on my plate
0:06:31 > 0:06:35this Christmas, and there's always a bowl left in the fridge.
0:06:35 > 0:06:38So, for Monday night's supper,
0:06:38 > 0:06:43I'm making some little sprout and parsnip patties with cheese.
0:06:43 > 0:06:48I'm always glad when I find a few roast parsnips knocking around
0:06:48 > 0:06:51cos I can make them into little cakes.
0:06:51 > 0:06:54Once your parsnips are nice and squidgy,
0:06:54 > 0:06:58roughly chop your leftover greens. And there's no real quantity here.
0:06:58 > 0:07:00I tend to work on the principle
0:07:00 > 0:07:04of about half greens to half starchy roots.
0:07:06 > 0:07:09Season really well with salt and pepper.
0:07:12 > 0:07:15I'm going to pop a little bit of cheese inside each one.
0:07:15 > 0:07:18And I'm using goats cheese because that's what I've got.
0:07:18 > 0:07:22It's just as a contrast to the sweetness of the parsnip.
0:07:24 > 0:07:26And take one of my little cakes,
0:07:26 > 0:07:30like that, and then a little bit of cheese just popped in the middle,
0:07:32 > 0:07:34like that.
0:07:34 > 0:07:37This will soften.
0:07:37 > 0:07:41If you want it to ooze, then you could use something like mozzarella.
0:07:41 > 0:07:42It'll be really nice
0:07:42 > 0:07:45with a good old-fashioned Wensleydale, or a Cheshire.
0:07:49 > 0:07:52I'm going to use just a little bit of flour.
0:07:52 > 0:07:55I just want that little bit of crispness on the outside.
0:07:55 > 0:08:01Breadcrumbs or polenta would do just the same job for you.
0:08:07 > 0:08:08And just keep an eye on them.
0:08:08 > 0:08:12Every now and again, just tipping them up and checking,
0:08:12 > 0:08:15to see if they're forming a little crust.
0:08:18 > 0:08:22It's that thing of having this crisp outside and a soft middle.
0:08:24 > 0:08:28That combination of textures that just makes something so good to eat.
0:08:30 > 0:08:31Whilst those are cooking,
0:08:31 > 0:08:33think about what you want to eat them with.
0:08:33 > 0:08:37Maybe a bit of the pork pie that's probably still in the fridge.
0:08:37 > 0:08:41Or a fried egg just dropped into the pan as they cook.
0:08:41 > 0:08:44But I fancy one of those tangy chutneys
0:08:44 > 0:08:46I found under my tree this year.
0:09:02 > 0:09:05It so works with the chutney.
0:09:05 > 0:09:07The parsnips are sweet,
0:09:07 > 0:09:11and then you've got that lovely tang of cheese inside.
0:09:11 > 0:09:12That works very well.
0:09:12 > 0:09:14Nothing gives me more pleasure
0:09:14 > 0:09:18than using up something that could so easily have ended up in the bin.
0:09:18 > 0:09:21And I promise everyone will love these patties,
0:09:21 > 0:09:24even if they're not a sprout fan.
0:09:35 > 0:09:39I think my garden is at its most magical after a sprinkling of snow.
0:09:39 > 0:09:43Everything feels like it's fast asleep under a duvet of white.
0:09:45 > 0:09:49But if I had to rely on my garden to feed me through these winter months,
0:09:49 > 0:09:50I'd be in serious trouble.
0:09:50 > 0:09:55Which is why I'm so envious of the kitchen garden at Chatsworth.
0:09:59 > 0:10:03It provides fresh veg for the estate's house, shops and cafes
0:10:03 > 0:10:05every day, whatever the season.
0:10:08 > 0:10:13I'm dying to find out from gardener Adrian just how they do it.
0:10:13 > 0:10:16So the Duke and Duchess give you a shopping list?
0:10:16 > 0:10:18In the morning, I phone the kitchens up
0:10:18 > 0:10:21and chef will give me a list of what she requires for the day.
0:10:21 > 0:10:24And so then I'll harvest it and take it down to the private kitchens.
0:10:24 > 0:10:27So, essentially, yeah, it's like a shopping list in a way.
0:10:27 > 0:10:32They've got things growing here that I'd never normally get my hands on in the winter.
0:10:32 > 0:10:36So I'm hoping I can pinch a few bits to rustle up a warming salad.
0:10:39 > 0:10:41What have you got in your greenhouses?
0:10:41 > 0:10:43A whole number of things from salad leaf -
0:10:43 > 0:10:45so I've got rocket, chicory, parsley -
0:10:45 > 0:10:47I've got dill, coriander, I've got chervil.
0:10:47 > 0:10:49I've even got cape gooseberries still.
0:10:49 > 0:10:53In fact, if you'd like to come inside you can have a quick look.
0:10:53 > 0:10:55So you've got some little salad leaves coming on?
0:10:55 > 0:10:58Yes. These here, these are actually pak choi, Chinese cabbage,
0:10:58 > 0:11:00which look amazing on a plate.
0:11:00 > 0:11:03- Absolutely beautiful. - Isn't it beautiful?
0:11:03 > 0:11:05On your windowsill, they'll be just as good as that.
0:11:05 > 0:11:07I don't need a greenhouse to do that.
0:11:07 > 0:11:09No, no not at all, not at all.
0:11:09 > 0:11:11They're so juicy.
0:11:11 > 0:11:15- Yeah.- This is a real luxury of having salad in the winter.- Oh, yeah.
0:11:15 > 0:11:17We have lemongrass.
0:11:17 > 0:11:20- Oh, this is lemongrass?- Yeah, yeah, lemongrass grows quite happily.
0:11:20 > 0:11:22It's easy to get lemongrass seed.
0:11:22 > 0:11:28You can sow it again on your windowsill, but you must keep it warm for it to germinate.
0:11:28 > 0:11:31- Just cut the bottom off. - And that's the tender bit inside.
0:11:31 > 0:11:33- Yes.- Can I stick that in my salad?
0:11:33 > 0:11:35- Yeah.- That is just amazing.
0:11:35 > 0:11:39Just a couple more veg and then I can't wait to get cooking.
0:11:39 > 0:11:43Celeriac. Oh, I think there's some in here.
0:11:46 > 0:11:51On a sort of really cold day, I like hot things.
0:11:51 > 0:11:55I like mustardy things or a bit of chilli.
0:11:55 > 0:11:57Just something that can sort of thaw out the freezing cold.
0:11:57 > 0:12:01And horseradish works very well.
0:12:01 > 0:12:03In fact, I'm sort of tempted to put a bit of horseradish on this salad.
0:12:03 > 0:12:05- You grow it, don't you?- Yeah, I can go and grab you some if you like.
0:12:05 > 0:12:07Can I have a root?
0:12:11 > 0:12:12Ah, well done.
0:12:16 > 0:12:18It's good stuff, isn't it?
0:12:18 > 0:12:23- Fresh horseradish like this doesn't need much else.- Lovely.
0:12:23 > 0:12:26Maybe just a drizzle of olive oil and some black pepper.
0:12:26 > 0:12:31You know what - I forgot to put a tiny little bit of lemongrass in there.
0:12:31 > 0:12:35It's just not often I get the chance to use lemongrass as much as that.
0:12:35 > 0:12:40Finish with a pinch of smoked paprika and it's ready to go.
0:12:45 > 0:12:50It's going to be so fresh as well cos it's only 15 minutes ago since these were harvested.
0:12:50 > 0:12:53I know. It's when you think of winter stuff
0:12:53 > 0:12:55as being a little bit bland and stodgy,
0:12:55 > 0:12:58but actually I'd really rather have
0:12:58 > 0:13:02flavours that were hot and bright and refreshing and clean-tasting.
0:13:02 > 0:13:07And also, after Christmas, you know, I want something to wake me up. So...
0:13:07 > 0:13:10I'm going to have a proper mouthful.
0:13:10 > 0:13:13Make sure I get a bit of everything.
0:13:14 > 0:13:17Mmm. That is genuinely very, very nice.
0:13:17 > 0:13:19That's lovely, cos I'm normally a real carnivore,
0:13:19 > 0:13:21I wouldn't normally eat something like that,
0:13:21 > 0:13:23but a plateful of that, I'd be full.
0:13:23 > 0:13:26You could put some shreds of cold turkey in that,
0:13:26 > 0:13:29a bit of cold ham. Thank you very much for those ingredients.
0:13:29 > 0:13:33- No problem at all. - Very, very much indeed.
0:13:39 > 0:13:43As well as lots of little leftovers at Christmas, there's also the things
0:13:43 > 0:13:46I buy too much of, and mincemeat is one of them.
0:13:46 > 0:13:51Very often there's some left and it is lovely stuff,
0:13:51 > 0:13:54but if I don't use it in those few days after Christmas, it just sits there until next year.
0:13:54 > 0:14:00So I'm going to use up my last couple of jars of mincemeat to make some little hotcakes.
0:14:00 > 0:14:04What I'm really making is a, a sort of quick cake mixture.
0:14:04 > 0:14:08So, I've got the sugar and the fat already in the mincemeat,
0:14:08 > 0:14:12and I'm just adding the eggs and a little bit of flour.
0:14:14 > 0:14:16Nice, big heaped tablespoons.
0:14:18 > 0:14:23A bit of grated Clementine peel really freshens the mixture up.
0:14:23 > 0:14:28You just want the outside zest of the Clementine.
0:14:31 > 0:14:35Whisk up a couple of egg whites and fold into your mincemeat.
0:14:35 > 0:14:39This is the sort of thing that is great for people who love mincemeat,
0:14:39 > 0:14:43but either don't like pastry or have actually had enough pastry by now.
0:14:45 > 0:14:48Pop a bit of butter into a non-stick frying pan
0:14:48 > 0:14:52and allow it to melt before spooning in your mix.
0:14:52 > 0:14:56You know, you could do tiny little ones and pass them round
0:14:56 > 0:14:59with glasses of port or glasses of Madeira.
0:14:59 > 0:15:03And straight away that smell of Christmas, instantly.
0:15:03 > 0:15:06The mincemeat and the orange just whooshes up.
0:15:08 > 0:15:11They're like ten minute mince pies, but lighter,
0:15:11 > 0:15:14and slightly fresher tasting.
0:15:14 > 0:15:16So these need to be turned,
0:15:16 > 0:15:21and the only way to do it is firmly and surely without hesitation.
0:15:21 > 0:15:23So, put the pallet knife underneath and flip.
0:15:23 > 0:15:26If you dither you'll end up with a mess.
0:15:29 > 0:15:32Ideally they should be slightly cake-like
0:15:32 > 0:15:36and a little bit moist inside, and you know that that's the case
0:15:36 > 0:15:39when you just push them with your finger
0:15:39 > 0:15:42and you can feel they spring back.
0:15:42 > 0:15:45I'm having a dollop of brandy butter with these,
0:15:45 > 0:15:48but creme fraiche would be just as tasty.
0:15:48 > 0:15:52Serve warm and they fall apart in your hands.
0:15:52 > 0:15:54It's the only way.
0:15:59 > 0:16:01Just tastes of Christmas.
0:16:06 > 0:16:08Try these for a sneaky post-Christmas treat
0:16:08 > 0:16:11and you'll never look at mince pies in the same way again.
0:16:19 > 0:16:22Like everyone, I indulge at Christmas.
0:16:22 > 0:16:25Mince pies, bubbly.
0:16:25 > 0:16:28But my real weakness is cheese.
0:16:28 > 0:16:31I'm a sucker for a slither of Cheshire
0:16:31 > 0:16:33or a wedge of creamy Stilton.
0:16:36 > 0:16:39Finding something for a special occasion
0:16:39 > 0:16:41means making a bit of an effort, though.
0:16:41 > 0:16:43So, keep an eye out for someone
0:16:43 > 0:16:47who really knows what they're talking about, like Chris.
0:16:47 > 0:16:48And they'll make sure you go home
0:16:48 > 0:16:52with one that will change your cheese tastes for good.
0:16:56 > 0:16:59A lot of people say they want the strongest cheese we've got,
0:16:59 > 0:17:02and we'll be, "Do you want the strongest or the nicest?"
0:17:02 > 0:17:04You wouldn't go to a wine shop and say, "I want the strongest wine you've got."
0:17:04 > 0:17:06That'd be a really weird way to buy wine.
0:17:06 > 0:17:08It's not about strength, it's about flavour.
0:17:13 > 0:17:15So much can affect a cheese's flavour -
0:17:15 > 0:17:18its age, the way it's produced, and even the animal.
0:17:18 > 0:17:22For every cheese on this counter, I could take you to a field somewhere,
0:17:22 > 0:17:24point to a herd of cows or goats or sheep and say,
0:17:24 > 0:17:27"The milk in this cheese came from those animals there."
0:17:27 > 0:17:29And that for us is a better guarantee of quality
0:17:29 > 0:17:32than almost anything else.
0:17:32 > 0:17:37And there's a knack to storing cheese, too.
0:17:37 > 0:17:40Cheese doesn't really have to be kept in the fridge.
0:17:40 > 0:17:42It predates refrigeration.
0:17:42 > 0:17:45We started making cheese because we didn't have fridges to keep milk.
0:17:45 > 0:17:46So it's like pickling milk.
0:17:46 > 0:17:49If you've a shed or garage or a larder, keep it in a box in there.
0:17:49 > 0:17:51It'll be much happier than it would be in the fridge,
0:17:51 > 0:17:53cos that's when it tastes the best, when it's happy.
0:17:53 > 0:17:55That sounds a bit weird, but it's true!
0:18:00 > 0:18:02Stilton is the classic Christmas cheese.
0:18:02 > 0:18:06It's funny cos people get freaked out by mould and bacteria
0:18:06 > 0:18:07and it's like, actually, without it,
0:18:07 > 0:18:10we wouldn't have cheese or wine or bread or beer.
0:18:10 > 0:18:14But these are friendly bacteria. They're ripening the cheese for us, doing us a favour.
0:18:14 > 0:18:16It's very buttery,
0:18:16 > 0:18:20it melts in your mouth, and it doesn't have the metallic bitterness
0:18:20 > 0:18:23you can get off a young cheese with a blue mould in it.
0:18:23 > 0:18:24It's almost sweet, actually.
0:18:24 > 0:18:27Sometimes by about 6pm in the evening I get a bit sick of it,
0:18:27 > 0:18:29but by the next morning I'm fine again.
0:18:31 > 0:18:32It's really good.
0:18:37 > 0:18:41One of the things I love to do with a bit of leftover blue cheese,
0:18:41 > 0:18:43and it could be any sort of blue cheese,
0:18:43 > 0:18:45is to use it with mushrooms.
0:18:48 > 0:18:51So, I'm going to stuff some big Portobello mushrooms
0:18:51 > 0:18:53with the last bits of the Stilton.
0:18:53 > 0:18:57A really simple supper that just melts in your mouth.
0:18:57 > 0:19:00But this is one of those really quick dishes.
0:19:00 > 0:19:03It's something that I do in those days after Christmas
0:19:03 > 0:19:06when I don't want to spend a great deal of time
0:19:06 > 0:19:07in the kitchen.
0:19:07 > 0:19:11I like to cook mushrooms in a little butter,
0:19:11 > 0:19:14as well as a good splash of water.
0:19:14 > 0:19:17And what happens is because mushrooms are so spongy,
0:19:17 > 0:19:18they soak up the butter
0:19:18 > 0:19:22which flavours them, but they don't get greasy because of the water.
0:19:22 > 0:19:27Today, I'm chucking in some thyme, but any kind of woody herb will work.
0:19:27 > 0:19:32But they're those robust herbs that just seem right with the earthiness of mushrooms.
0:19:32 > 0:19:35And a little bit of pepper.
0:19:36 > 0:19:38OK.
0:19:46 > 0:19:50Well, those juices in the pan from the butter and the mushrooms
0:19:50 > 0:19:52and the herbs, they have a wonderful smell.
0:19:52 > 0:19:57It's really sort of rich and earthy - I'll just soak the mushrooms in it.
0:19:57 > 0:20:00I'm just going to crumble a little bit of cheese onto those.
0:20:02 > 0:20:04It has a really deep flavour and also it's quite rich.
0:20:04 > 0:20:08You really don't need a great deal for the flavour to come through.
0:20:10 > 0:20:12And then this is quite a soft texture.
0:20:12 > 0:20:14You've got the soft mushrooms -
0:20:14 > 0:20:16all very velvety and silky -
0:20:16 > 0:20:21and then you've got the cheese which melts and becomes quite creamy.
0:20:21 > 0:20:25And I want a contrast there, I want something a little bit crisp.
0:20:27 > 0:20:31There's something about walnuts that work so perfectly with Stilton.
0:20:35 > 0:20:37I'm going to turn the heat up, and what happens,
0:20:37 > 0:20:39all the juices are going to concentrate
0:20:39 > 0:20:41as they bubble away
0:20:41 > 0:20:45and I'll end up with something that is the very essence
0:20:45 > 0:20:48of mushroom and Stilton.
0:20:58 > 0:21:00I'm really happy to eat these
0:21:00 > 0:21:03as a light lunch or maybe even supper,
0:21:03 > 0:21:07but they'd also make a very, very nice meal
0:21:07 > 0:21:12with some rice on the side, or even as an accompaniment to steak.
0:21:12 > 0:21:14The juices which you really
0:21:14 > 0:21:17don't want to forget
0:21:17 > 0:21:19in the bottom of the pan
0:21:21 > 0:21:25is very rich, and it's a mixture of very soft velvety textures,
0:21:25 > 0:21:28and also the crunchiness of the nuts.
0:21:28 > 0:21:31And it still smells just like Christmas.
0:21:31 > 0:21:35Use the biggest, freshest mushrooms you can
0:21:35 > 0:21:38to absorb all the delicious juices.
0:21:40 > 0:21:44Almost a week since Christmas Day and one of the last leftovers
0:21:44 > 0:21:47to get polished off in my house is the Christmas pud.
0:21:47 > 0:21:50There's one recipe I do that makes it taste even better
0:21:50 > 0:21:52than the first time around.
0:21:56 > 0:21:58It's funny - there has to be a Christmas pudding
0:21:58 > 0:22:04and yet the number of people who say no thanks always amazes me.
0:22:04 > 0:22:07But I'm glad that they do, cos it means there's more for me.
0:22:07 > 0:22:12Melt a generous knob of butter in a frying pan.
0:22:12 > 0:22:15I've got some leftover brandy butter, so why not?
0:22:18 > 0:22:20This is the sort of thing I eat when I'm alone.
0:22:20 > 0:22:24When everyone else has gone out for a long walk and I open the fridge and think,
0:22:24 > 0:22:26"They won't even know."
0:22:26 > 0:22:30So, crumble in your leftover pud, add a glug of brandy,
0:22:30 > 0:22:33just to keep it moist.
0:22:33 > 0:22:35It's Christmas Day all over again.
0:22:35 > 0:22:39The base for my sundae is a couple of scoops of vanilla ice cream.
0:22:41 > 0:22:43You know, it's a pudding, it's a dessert, but it's also
0:22:43 > 0:22:46a midnight feast.
0:22:46 > 0:22:48And you feel you owe yourself a little treat.
0:22:50 > 0:22:54It feels really naughty, but it isn't, because I'm just using up
0:22:54 > 0:22:56those bits from the fridge.
0:22:56 > 0:23:00Well, that's my excuse anyway!
0:23:08 > 0:23:12Once the excitement of Christmas Day has died down,
0:23:12 > 0:23:15I love planning what food to bring in New Year with.
0:23:15 > 0:23:20I like to celebrate with a really special supper with friends.
0:23:20 > 0:23:23But I'm not talking twiddly party food.
0:23:23 > 0:23:26On a night like New Year's Eve,
0:23:26 > 0:23:29for me it's got to be a simple, hearty treat.
0:23:29 > 0:23:32So I think for this momentous occasion
0:23:32 > 0:23:36I'm going to push the boat out with a tender fillet of beef.
0:23:39 > 0:23:42If I'm going to use something like a fillet of beef,
0:23:42 > 0:23:47it's really worth giving it a little bit of seasoning earlier on,
0:23:47 > 0:23:53almost like a dry marinade, just to soak up some of the flavours.
0:23:53 > 0:23:57I'm making a really simple seasoning with crushed thyme,
0:23:57 > 0:24:00black peppercorns and a splash of olive oil.
0:24:03 > 0:24:08There - I'm going to pour my herb paste over this and then just massage it in,
0:24:08 > 0:24:11so that all the flavours get a chance to work with the meat.
0:24:11 > 0:24:15Should take about half an hour or so, but you can leave it for longer.
0:24:15 > 0:24:16Just so it gets to know
0:24:16 > 0:24:19all the herbs and the pepper.
0:24:23 > 0:24:27And while that's marinating, I'm going to get on with the side dish -
0:24:27 > 0:24:29a gorgeous, sweet pumpkin ragout
0:24:29 > 0:24:31that's as simple to prepare as the beef.
0:24:31 > 0:24:35It's that thing of finding something to cook that says special occasion,
0:24:35 > 0:24:40but doesn't leave you running around and giving yourself a hard time.
0:24:40 > 0:24:42And this is just that thing.
0:24:43 > 0:24:46I'm going to put in a little bit of juniper.
0:24:46 > 0:24:50Juniper berries have a lovely wintery coolness to them.
0:24:50 > 0:24:53There's something almost refreshing about them.
0:24:57 > 0:24:59Immediately you get that smell of gin coming up.
0:24:59 > 0:25:04Roughly crush the berries with some rosemary and sea salt,
0:25:04 > 0:25:06and chuck in with the onions.
0:25:06 > 0:25:09Chop up a pumpkin - or a couple of squash -
0:25:09 > 0:25:12and add those to the pan, too.
0:25:15 > 0:25:17I want the ragout to be quite thick,
0:25:17 > 0:25:20so I'm adding a bit of flour and some warm vegetable stock.
0:25:22 > 0:25:25Because it's a special occasion,
0:25:25 > 0:25:28I'm going to drop a little bit of booze in there.
0:25:28 > 0:25:32I've got some white wine open, so that's what's going in.
0:25:32 > 0:25:34Plenty of fresh herbs will brighten this.
0:25:34 > 0:25:36I'm going for flat leaf parsley.
0:25:36 > 0:25:41And then that can quietly putter away for half an hour or so,
0:25:41 > 0:25:45until the squash is tender and the onions are really melting.
0:25:45 > 0:25:48So, now for that glorious beef.
0:25:48 > 0:25:50And timing is crucial.
0:25:50 > 0:25:53Normally with my cooking it isn't. A few minutes here or there
0:25:53 > 0:25:56doesn't really matter because that's the sort of way I cook.
0:25:56 > 0:26:00But with something like this, a very special -
0:26:00 > 0:26:02and frankly, expensive - piece of meat,
0:26:02 > 0:26:04timing is absolutely crucial.
0:26:04 > 0:26:09I cook this in two stages in a very hot oven.
0:26:09 > 0:26:13For a fillet this size, I'll keep it in there for ten minutes.
0:26:21 > 0:26:23Pour over a glass of red wine,
0:26:23 > 0:26:29turn the meat and pop back into the oven for a further 15 minutes.
0:26:29 > 0:26:32Timing will depend on the size of your fillet,
0:26:32 > 0:26:33but if in doubt go for less.
0:26:33 > 0:26:35It's much easier to pop it back in
0:26:35 > 0:26:38than to try and rescue a piece of overdone beef.
0:26:41 > 0:26:43Let your fillet rest for a few minutes,
0:26:43 > 0:26:47by which time your ragout will be the perfect consistency.
0:26:47 > 0:26:49I know it sounds implausible,
0:26:49 > 0:26:55but even in this really short time,
0:26:55 > 0:26:58it's a perfectly pink roast beef
0:26:58 > 0:27:01and if there's anybody who doesn't like it really pink then
0:27:01 > 0:27:05they can cut from the other end where it'll be a little bit more well done.
0:27:10 > 0:27:13This is such a good looking dish for any celebration.
0:27:13 > 0:27:18The glistening, pepper-studded beef makes a very handsome partner
0:27:18 > 0:27:21to the bright, velvety, bittersweet ragout.
0:27:21 > 0:27:24Serve with the sauce from the roasting pan
0:27:24 > 0:27:27and I promise this will be a New Year supper to remember.
0:27:41 > 0:27:44A very simple meal, but it is a very special one.
0:27:44 > 0:27:47And just right for an occasion like this.
0:27:47 > 0:27:49Cheers.
0:27:51 > 0:27:55I've cooked a weeks' worth of truly mouth-watering suppers,
0:27:55 > 0:27:59created mostly from the Christmas leftovers,
0:27:59 > 0:28:01to help you keep the festive feasting
0:28:01 > 0:28:03going right up to the end of the year.
0:28:06 > 0:28:11Next time, I'll be looking forward to the start of a brand new year,
0:28:11 > 0:28:15and with the leftovers well and truly gone,
0:28:15 > 0:28:17this is all about keeping it fresh.
0:28:17 > 0:28:20I want to wake up your taste-buds with exciting new flavours
0:28:20 > 0:28:25that I guarantee will help you begin as you mean to go on.
0:28:25 > 0:28:28It's a really good way to start the year.
0:28:35 > 0:28:38Subtitles by Red Bee Media Ltd
0:28:38 > 0:28:41E-mail subtitling@bbc.co.uk