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