0:00:02 > 0:00:04SOFT PIANO MUSIC
0:00:25 > 0:00:28ANIMALS CALL
0:00:33 > 0:00:35WIND WHISTLES
0:01:03 > 0:01:06That was a long journey, but so worth it,
0:01:06 > 0:01:08and I'm going to wind down and settle in
0:01:08 > 0:01:10with a little Christmas martini.
0:01:13 > 0:01:14Ice...
0:01:19 > 0:01:20..vodka...
0:01:30 > 0:01:31..raspberry liqueur...
0:01:41 > 0:01:45..and creme de cacao blanc - chocolate.
0:01:45 > 0:01:50There is a warming hint of puddingness about this.
0:01:54 > 0:01:58And more than a soupcon of camp.
0:02:14 > 0:02:16And it needs a little bit of festive fur.
0:02:18 > 0:02:19Rosemary will do.
0:02:20 > 0:02:22Chin-chin!
0:02:39 > 0:02:41CHIRPING
0:02:43 > 0:02:47PIANO PLAYS Somewhere Only We Know
0:03:05 > 0:03:07I am unapologetically urban,
0:03:07 > 0:03:11but this year, I felt the call of the wild,
0:03:11 > 0:03:13so I have decamped to the countryside.
0:03:13 > 0:03:17I just felt the need to wake up to a big sky
0:03:17 > 0:03:19and go for long walks and
0:03:19 > 0:03:24eat hearty meals, and in the evenings, hunker down,
0:03:24 > 0:03:26all cosy by a crackling log fire.
0:03:54 > 0:03:58At this time of year, I like to have something sweet to stash in a tin,
0:03:58 > 0:04:01both to give as presents and to have on stand-by
0:04:01 > 0:04:03for when people drop by.
0:04:03 > 0:04:06And this is where my forgotten cookies come in.
0:04:14 > 0:04:18I start off with two large egg whites and, you know,
0:04:18 > 0:04:19there's just something
0:04:19 > 0:04:23about a gentle spot of cosy pottering and baking
0:04:23 > 0:04:27that truly makes me feel Christmas has come.
0:04:29 > 0:04:31And I just need a pinch of salt
0:04:31 > 0:04:34before I whisk these to soft peaks.
0:04:44 > 0:04:46It doesn't take very long.
0:04:47 > 0:04:49Nearly there.
0:04:49 > 0:04:52And, as with making a meringue, I'm going to add some sugar.
0:04:52 > 0:04:57I've got 100g of caster sugar, and I'm going to keep the whisk fast
0:04:57 > 0:04:59and add the sugar gradually.
0:05:03 > 0:05:07I say much like a meringue, but, really, in a way,
0:05:07 > 0:05:09these are, up to a point, meringues.
0:05:09 > 0:05:14They are a cross between a meringue and a cookie,
0:05:14 > 0:05:18so obviously at home we call these merookies.
0:05:18 > 0:05:19Obviously.
0:05:28 > 0:05:30Last bit of sugar.
0:05:34 > 0:05:36And it's all in.
0:05:36 > 0:05:40Ah! Beautiful gleaming snow.
0:05:40 > 0:05:41Going to need this in a minute.
0:05:44 > 0:05:46I want some ground cardamom.
0:05:46 > 0:05:49Not a lot, a quarter of a teaspoon.
0:05:49 > 0:05:51Such a distinctive scent,
0:05:51 > 0:05:56it really is the smell of Scandinavian Christmas baking.
0:05:58 > 0:06:00It's got a peppery citrusiness,
0:06:00 > 0:06:02and deliciously smoky.
0:06:05 > 0:06:07I want a teaspoon of cornflour.
0:06:11 > 0:06:13There we are.
0:06:18 > 0:06:20And a teaspoon of vinegar,
0:06:20 > 0:06:24just regular white-wine or cider vinegar, and it's the cornflour and
0:06:24 > 0:06:28vinegar that keep the merookies squidgy in the middle,
0:06:28 > 0:06:30which is always desirable.
0:06:34 > 0:06:35Right.
0:06:36 > 0:06:39I'm going to fold these in by hand, just gently.
0:06:45 > 0:06:46I don't know how it should be
0:06:46 > 0:06:50that adding chocolate and nuts turns these into cookies. It just does!
0:06:57 > 0:07:02So I've got 75g of teeny-weeny dark-chocolate chips.
0:07:05 > 0:07:09And 75g as well of pistachios, all chopped up.
0:07:09 > 0:07:13Beautiful, tender, green edged with pink.
0:07:17 > 0:07:21It just makes it feel such a treat with the pistachios.
0:07:21 > 0:07:24I don't know why it should be, but it just does.
0:07:24 > 0:07:28Now I'm going to fold these in, gently.
0:07:32 > 0:07:34And that is my merookie batter done.
0:07:39 > 0:07:42Right, I kept the whisk for a reason.
0:07:42 > 0:07:45We'll just stick down the baking parchment.
0:07:57 > 0:08:00My seasonal spoons, ready for their annual outing.
0:08:04 > 0:08:08I'm going to drop mounded blobs of this,
0:08:08 > 0:08:12aiming for about 4-5cm in diameter,
0:08:12 > 0:08:15but not measuring or being particularly numerate.
0:08:24 > 0:08:28This is just deliciously relaxing.
0:08:39 > 0:08:41These are unlike anything else.
0:08:41 > 0:08:46They're...chewy, crisp and chocolaty, all at once.
0:08:51 > 0:08:54And there is a reason why they're called forgotten cookies,
0:08:54 > 0:08:57because I don't actually bake them.
0:08:57 > 0:09:02I put them in an oven at sort of 180, and then
0:09:02 > 0:09:05I turn the oven off immediately
0:09:05 > 0:09:09and let them cook in the residual heat.
0:09:09 > 0:09:11Normally leave them overnight
0:09:11 > 0:09:14or I can do the same amount of hours all day,
0:09:14 > 0:09:17since the rest of my cooking today is going to be on the hob.
0:09:22 > 0:09:26And now for a little sprinkling of pistachios.
0:09:33 > 0:09:35These are forgotten cookies, and I have to say,
0:09:35 > 0:09:37I often do forget they're in the oven,
0:09:37 > 0:09:40so I have to stick a note saying, "Do not use oven."
0:09:50 > 0:09:52A bit of Christmas decoration.
0:09:52 > 0:09:56I've got some edible disco glitter to go on top.
0:09:58 > 0:10:01It won't lose its sparkle in the oven, not one bit.
0:10:04 > 0:10:05Look at them twinkling.
0:10:08 > 0:10:10All right, that's them done.
0:10:12 > 0:10:14Note to self!
0:10:33 > 0:10:35Off with the oven.
0:10:35 > 0:10:37The note...
0:11:03 > 0:11:06Inspired and uplifted by everything around me,
0:11:06 > 0:11:09I've decided to have a little Christmas party,
0:11:09 > 0:11:12and I'm going to throw it right here in the barn.
0:11:12 > 0:11:15I've already started decorating, and it's going to be the most magical
0:11:15 > 0:11:17space and just the perfect setting
0:11:17 > 0:11:20for the feast I have in store for everyone.
0:11:22 > 0:11:26To start everything off, I've got a cocktail with real oomph,
0:11:26 > 0:11:29my sparkling Negroni Sbagliato.
0:11:29 > 0:11:32MUSIC AND CHATTER
0:11:35 > 0:11:39This will be served alongside my retro-fabulous devilled eggs.
0:11:44 > 0:11:48Devilled eggs haven't been seen much since they adorned hostess trolleys
0:11:48 > 0:11:53back in the '70s, but I say it's truly time for their comeback.
0:11:53 > 0:11:57The main course is roast duck with orange soy in ginger - ah!
0:11:57 > 0:11:59It's simple but sensational.
0:12:02 > 0:12:04And it uses my sure-fire method
0:12:04 > 0:12:06for getting the crispest skin imaginable,
0:12:06 > 0:12:09and the most meltingly tender meat.
0:12:10 > 0:12:16To go with, there's my garlic and Parmesan mash in golden gratin form,
0:12:16 > 0:12:21a beautifully festive ruby stew of red cabbage with cranberries
0:12:21 > 0:12:23and my bejewelled Brussels sprouts
0:12:23 > 0:12:25with preserved lemon and pomegranate.
0:12:37 > 0:12:41And after all that, there's dessert Nirvana
0:12:41 > 0:12:45in the form of a dark and luscious sticky-toffee pudding
0:12:45 > 0:12:48and brandy salted-caramel ice cream.
0:12:55 > 0:12:57But before I get stuck into the party,
0:12:57 > 0:12:59I've got supper to make for a few friends
0:12:59 > 0:13:01to enjoy around the fire later.
0:13:06 > 0:13:10There's a bit of chopping needed for this, but nothing too daunting,
0:13:10 > 0:13:12even for someone with MY poor knife skills.
0:13:17 > 0:13:20There are so many eating opportunities at this time of year.
0:13:20 > 0:13:22It's not ALL about the meat feast.
0:13:22 > 0:13:27Just get some heat under there, warm up the olive oil,
0:13:27 > 0:13:29just a little bit of it.
0:13:29 > 0:13:31And my Moroccan vegetable pots,
0:13:31 > 0:13:33sweet with carrots and parsnips
0:13:33 > 0:13:37and tangy with preserved lemons and dried apricots,
0:13:37 > 0:13:41it's just the perfect relaxing, warming supper
0:13:41 > 0:13:43when it's cold outside. Ah!
0:13:43 > 0:13:45I love bowl food.
0:13:48 > 0:13:50First in go the leeks.
0:13:50 > 0:13:53That mellow, sweet onion flavour.
0:13:55 > 0:13:56Now some cinnamon.
0:14:00 > 0:14:03Cumin - THE Moroccan spice, I think.
0:14:06 > 0:14:08Ah, some ground ginger.
0:14:11 > 0:14:14Beautiful warming spices, just right.
0:14:14 > 0:14:15And Christmassy, too.
0:14:18 > 0:14:21I'm going to give everything a bit of a stir.
0:14:21 > 0:14:23I don't want the leeks to soften.
0:14:23 > 0:14:27I mean, really, I'm just turning them in the spiced oil.
0:14:30 > 0:14:33Almost just for the pleasure of smelling it.
0:14:36 > 0:14:38And now the carrots.
0:14:38 > 0:14:40I like carrots cut into chunky batons,
0:14:40 > 0:14:43but I really am not going to interfere with you
0:14:43 > 0:14:45if you want fat coins.
0:14:47 > 0:14:51And parsnips, a different way to have Christmas parsnips this year.
0:14:55 > 0:14:58And I've got some chunked-up potato, not much,
0:14:58 > 0:15:03but it will absorb all the spices beautifully.
0:15:03 > 0:15:06Slightly thicken the juices, too.
0:15:11 > 0:15:15And aubergine - well, it, too, drinks up the flavour,
0:15:15 > 0:15:17whatever it cooks with.
0:15:19 > 0:15:24There, give these vegetables a chance to become better acquainted.
0:15:24 > 0:15:27They can mingle in the pot.
0:15:37 > 0:15:40So, garlic.
0:15:40 > 0:15:44What I like to do is just press down
0:15:44 > 0:15:47with the flat of a knife so I can remove the skins easily,
0:15:47 > 0:15:51and the cloves themselves become splintered.
0:15:52 > 0:15:56Cooked this way, you don't get the burning heat of garlic, just mellow,
0:15:56 > 0:15:58sweet warmth.
0:16:00 > 0:16:04So after the sweet garlic, some salty green olives, pitted.
0:16:06 > 0:16:08There they are. In they go, tumble in.
0:16:11 > 0:16:12Ah, apricots!
0:16:14 > 0:16:16Just going to snip them in.
0:16:16 > 0:16:19Everyone can get more that way.
0:16:25 > 0:16:27Better when they're hard, so that as you eat,
0:16:27 > 0:16:30you can get sharp fruity bursts.
0:16:33 > 0:16:35Ah, preserved lemons.
0:16:35 > 0:16:37Once you discover these,
0:16:37 > 0:16:41your life is changed for ever, and for the better.
0:16:43 > 0:16:45There's something about them, unlike anything else.
0:16:45 > 0:16:49Well, yes, they're like lemons, but they've got such intense sourness,
0:16:49 > 0:16:52but such intense fragrance too.
0:16:52 > 0:16:55They just enliven anything they're in.
0:16:59 > 0:17:03I have to say, I use the juice from a jar of preserved lemons
0:17:03 > 0:17:05to make my dirty lemon martini.
0:17:05 > 0:17:08Just mix with vodka and the most whisper of vermouth.
0:17:12 > 0:17:15I'm going to be a bit slovenly and just leave in the odd pip.
0:17:15 > 0:17:16Perhaps I shouldn't, but I am.
0:17:17 > 0:17:21Scrape up every last bit of this perfumed pulp.
0:17:23 > 0:17:25Fragrance is just heady.
0:17:26 > 0:17:29And now, some chickpeas. I like jarred chickpeas.
0:17:29 > 0:17:32They are often Spanish jarred chickpeas.
0:17:32 > 0:17:33They're much softer and squishier.
0:17:34 > 0:17:38And there's so much flavour in the vegetables and the spices and,
0:17:38 > 0:17:41of course, the preserved lemons. I don't need stock, merely water.
0:17:41 > 0:17:42This is cold water.
0:17:47 > 0:17:51Saffron. These precious strands with the...
0:17:51 > 0:17:55..wonderful rich flavour and bringing that glint of gold as well.
0:17:56 > 0:17:58I'm going to salt generously.
0:17:58 > 0:18:00It's good to do everything generously.
0:18:07 > 0:18:11There is quite a bit of peeling and chopping, I mean, not that much.
0:18:11 > 0:18:13But this is so relaxing to make,
0:18:13 > 0:18:17because everything goes into the pot and then it comes to a bubble,
0:18:17 > 0:18:22simmers gently until it's tender, and that's all there is to it.
0:18:23 > 0:18:27And I do love as well that the spices, which are North African,
0:18:27 > 0:18:28and the dried fruit
0:18:28 > 0:18:32are also the flavours of medieval Christmas feasting.
0:18:36 > 0:18:40So now that it is cheerfully bubbling away, I have plans.
0:18:41 > 0:18:42Lid on.
0:18:44 > 0:18:46And I'm going to make some couscous to go with it.
0:18:47 > 0:18:50I've already toasted some pine nuts, and I'll need them later.
0:18:50 > 0:18:53I LOVE wholemeal couscous.
0:18:53 > 0:18:57It's slightly nuttier than regular couscous and fluffs up wonderfully.
0:18:59 > 0:19:01To this, I add some dried dill -
0:19:01 > 0:19:04I'll be adding fresh dill on serving -
0:19:04 > 0:19:07and I also add some vegetable bouillon powder.
0:19:11 > 0:19:15I mix it all together - it's like playing in a sandpit -
0:19:15 > 0:19:17before pouring over some just-boiled water.
0:19:23 > 0:19:27Finally, I drizzle over a little olive oil and, once I've covered it,
0:19:27 > 0:19:29I just let it stand.
0:19:37 > 0:19:40The merookies have been idling in the oven all day,
0:19:40 > 0:19:43and they'll make the perfect after-dinner treat.
0:19:52 > 0:19:54Just before serving the couscous,
0:19:54 > 0:19:58I toss through those toasted pine nuts and a few fronds of fresh dill.
0:20:12 > 0:20:15Don't move! I have a small token
0:20:15 > 0:20:18of my esteem and affection.
0:20:19 > 0:20:23When I have a ladle, it always reminds me
0:20:23 > 0:20:25of my custard monitor days.
0:20:27 > 0:20:29I would dole out the custard at school.
0:20:29 > 0:20:31- During lunch?- Lunchtime.
0:20:31 > 0:20:34It's the only position of authority I've had.
0:20:34 > 0:20:36THEY CHUCKLE
0:20:38 > 0:20:40Here you are.
0:20:42 > 0:20:45Here you are, my beautiful.
0:20:45 > 0:20:46Hang on.
0:20:46 > 0:20:47Mmm!
0:20:49 > 0:20:50That's quite scary!
0:20:50 > 0:20:53Quite a big revelation.
0:20:53 > 0:20:55THEY ALL CHUCKLE
0:20:56 > 0:20:58OK, napkins at the ready.
0:20:58 > 0:21:00- This is going to go everywhere. - It's beautiful.
0:21:05 > 0:21:08Mmm, they're so chewy.
0:21:09 > 0:21:11That's a really chunky one.
0:21:11 > 0:21:14- Mmm!- Oh!- Oh!
0:21:14 > 0:21:16Thank you.
0:21:16 > 0:21:18There we are.
0:21:24 > 0:21:26CHURCH BELL CHIMES
0:21:26 > 0:21:29MUSIC: Jingle Bells
0:21:31 > 0:21:36Right, I just need to pop into town for some seasonal supplies.
0:21:38 > 0:21:42Hello. I've come to collect the ducks.
0:21:42 > 0:21:46- Yeah, no problem. I'll get those for you.- Gorgeous.- How do they look?
0:21:46 > 0:21:47Beautiful. Perfect, thank you.
0:21:47 > 0:21:52# Make my wish come true. #
0:21:52 > 0:21:55- Thank you.- Thank you very much. - See you.
0:21:55 > 0:22:00# ..trim trees and deck the halls... #
0:22:00 > 0:22:06A cosy warm pub is the perfect place to be on a cold and wintry day.
0:22:09 > 0:22:12I'm never going to change my approach to Christmas dinner itself.
0:22:12 > 0:22:14For me, it has to be turkey.
0:22:14 > 0:22:17I get my bucket out, I do the brine, the works.
0:22:17 > 0:22:20But, really, I like to get as many celebrations in as possible
0:22:20 > 0:22:23at Christmas-time, and my roast duck with ginger,
0:22:23 > 0:22:26orange and soy is fabulously festive,
0:22:26 > 0:22:29and it's just right for my cosy country escape.
0:22:43 > 0:22:48So I've got a couple of ducks there, ready for my gentle ministrations,
0:22:48 > 0:22:53because although I do cook these in two parts, two stages,
0:22:53 > 0:22:56neither of them are at all labour-intensive.
0:22:56 > 0:22:59In fact, this is about the sum of it -
0:22:59 > 0:23:03pricking the duck skin to make little holes.
0:23:07 > 0:23:10Rather enjoying these puncture noises!
0:23:12 > 0:23:18All the fat will drip out of the holes I'm making and make the skin
0:23:18 > 0:23:19wonderfully crisp later.
0:23:21 > 0:23:24I've always roasted duck in a two-stage operation,
0:23:24 > 0:23:27but this is my new simplified version.
0:23:27 > 0:23:30What I used to do is boil the duck first,
0:23:30 > 0:23:32but I really thought, at this time of year,
0:23:32 > 0:23:37who needs to be wrangling ducks out of a big pan of boiling water?
0:23:37 > 0:23:40So now I steam-roast them for the first time.
0:23:42 > 0:23:44So the first stage, the steam-roasting,
0:23:44 > 0:23:47keeps the meet lusciously tender
0:23:47 > 0:23:51and the final quick blitz in a hot oven
0:23:51 > 0:23:56means that the skin is bronzed and crisp, wafer-thin,
0:23:56 > 0:23:58with delicate shards of QUACKLING!
0:24:03 > 0:24:06OK, I'm going to have to make myself stop, because I love this too much.
0:24:06 > 0:24:08Ooh! Right.
0:24:08 > 0:24:11So I mentioned steam-roasting, and this is what I mean.
0:24:11 > 0:24:15Careful not to put the water over the duck.
0:24:15 > 0:24:17I want it to come up about one centimetre.
0:24:18 > 0:24:24This is what keeps the meat really lusciously, velvety soft.
0:24:25 > 0:24:26And for this stage,
0:24:26 > 0:24:30they need an hour and a half at 180 degrees
0:24:30 > 0:24:35and I need to lurch ovenwards.
0:24:44 > 0:24:47I don't add anything to the ducks while I cook them,
0:24:47 > 0:24:53because this sauce adds all the flavour their rich meat needs.
0:24:53 > 0:24:58I've got half a litre of cold water, and - mm, the smell of Christmas -
0:24:58 > 0:25:02I want the pared zest of two oranges.
0:25:03 > 0:25:05And I use two rather than one large one
0:25:05 > 0:25:08because this size tends to have the thinner skin,
0:25:08 > 0:25:12which gives a more delicate orange flavour and less of the pith.
0:25:14 > 0:25:18I wish I were the sort of person who could remove this in one piece,
0:25:18 > 0:25:20but no point lamenting it.
0:25:20 > 0:25:23I'll never be that person. Anyway, what does it matter?
0:25:29 > 0:25:33And now, the warmth and pep of some fresh ginger.
0:25:35 > 0:25:39I can add these golden coins to the pan.
0:25:40 > 0:25:44And the last ingredient for now, to this Asian-scented sauce -
0:25:44 > 0:25:48well, it's more of an anointing liquid, really -
0:25:48 > 0:25:50is star anise.
0:25:51 > 0:25:53Mm, gorgeous scent.
0:25:56 > 0:25:59Stage one is just let these flavours infuse,
0:25:59 > 0:26:04although the final touches are not much more complicated.
0:26:04 > 0:26:06Ah!
0:26:06 > 0:26:09Anything that makes life easier is a good thing.
0:26:12 > 0:26:18This is all so simple, but the depth of flavour is immense.
0:26:21 > 0:26:25This has come to a bubble now, so I can turn it off and...
0:26:25 > 0:26:29Mm! It's got a fabulously festive fragrance
0:26:29 > 0:26:33and I need do nothing to it until we're about to eat.
0:26:33 > 0:26:36I've got a couple of other things I want to get ahead with.
0:26:36 > 0:26:38I love cooking in advance at this time of year.
0:26:40 > 0:26:42And it wouldn't be Christmas without red cabbage.
0:26:57 > 0:27:00You know how, when you cook spinach,
0:27:00 > 0:27:05you start off with a huge sack and you end up with a teacupful?
0:27:05 > 0:27:07Well, red cabbage is the other way round.
0:27:07 > 0:27:09Before I start cooking,
0:27:09 > 0:27:13I always worry I'm not going to have enough and then, once it's cooked,
0:27:13 > 0:27:16I realise I can keep several families going for ages.
0:27:16 > 0:27:17Which is very gratifying!
0:27:20 > 0:27:22And now a bit of colour coordination.
0:27:24 > 0:27:29Cut this red onion into fine half moons.
0:27:31 > 0:27:33Look, I don't claim to have knife skills.
0:27:34 > 0:27:39I mean, so far, this is pretty much like
0:27:39 > 0:27:43the red cabbage my mother always cooked at Christmas.
0:27:44 > 0:27:47Although, actually, she would use a regular onion, not a red onion.
0:27:51 > 0:27:56And just as she did, I'm adding sugar, some soft dark sugar.
0:28:00 > 0:28:02Ditto the spicing.
0:28:02 > 0:28:05Really lovely and warm.
0:28:05 > 0:28:07Cinnamon.
0:28:07 > 0:28:08Mm!
0:28:10 > 0:28:12So sort of rich and seasonal.
0:28:14 > 0:28:16That's it. Christmas!
0:28:19 > 0:28:22Just a bit of cloves, not too much.
0:28:22 > 0:28:24A little goes a long way here.
0:28:24 > 0:28:27But this is where I've changed things.
0:28:27 > 0:28:31I add cranberries, some dried cranberries here.
0:28:31 > 0:28:34Little nuggets of tiny sweetness.
0:28:34 > 0:28:38And then, a whole load of fresh cranberries.
0:28:38 > 0:28:40You can use frozen, too.
0:28:40 > 0:28:44And there's something about this sweetly braised red cabbage with
0:28:44 > 0:28:49the cheek-squeaky sharpness of these cranberries that's just magnificent.
0:28:51 > 0:28:53And a heavy snowfall of salt.
0:28:57 > 0:29:00And I cook this in apple juice, just from a carton.
0:29:00 > 0:29:02You don't have to get squeezing.
0:29:06 > 0:29:09And I know it looks as if there's not a lot here but, of course,
0:29:09 > 0:29:13the cranberries and the cabbage and the onion give off liquid
0:29:13 > 0:29:17as they cook. OK, I'm going to rupture this beautiful scene.
0:29:19 > 0:29:24I want to give everything a stir before I bring it to a bubble.
0:29:29 > 0:29:33And the wonderful thing about red cabbage is that it actually tastes
0:29:33 > 0:29:35better when you make it a bit ahead,
0:29:35 > 0:29:37so not only does it make your life easier,
0:29:37 > 0:29:40but it makes everything even more gorgeous.
0:29:42 > 0:29:43Pat this down a bit.
0:29:43 > 0:29:45SQUEAK! Oh!
0:29:45 > 0:29:47I think that was a cranberry squealing there!
0:29:49 > 0:29:52OK, heat on.
0:29:52 > 0:29:55Just let it come to a bubble.
0:29:55 > 0:29:58This is a real seasonal addition to me, sort of in one bowl,
0:29:58 > 0:30:00braised red cabbage in cranberry sauce.
0:30:07 > 0:30:11So you can see what I mean about not needing any more apple juice,
0:30:11 > 0:30:12because now it's hot,
0:30:12 > 0:30:16all the red cabbage in its jewels, and more or less submerged.
0:30:19 > 0:30:21I'm just going to let this bubble for a short bit,
0:30:21 > 0:30:24and the cranberries are beginning to pop.
0:30:24 > 0:30:27And the wonderful thing is, the pectin in the cranberries
0:30:27 > 0:30:29actually thickens the liquid later.
0:30:31 > 0:30:33Such a gorgeous sight.
0:30:34 > 0:30:37However, it needs its lid on while it cooks until it is tender.
0:30:40 > 0:30:42And I just heat it up for the party.
0:30:42 > 0:30:43So easy!
0:30:48 > 0:30:52My ducks have steam-roasted and, once they've cooled down,
0:30:52 > 0:30:56they can stay in the fridge overnight, and if my numbers grow,
0:30:56 > 0:30:58which they well might,
0:30:58 > 0:31:01I can prepare a couple more ducks as needed.
0:31:06 > 0:31:10Now, for my easy make-ahead garlic and Parmesan mash.
0:31:10 > 0:31:14I boil the potatoes with several fat cloves of garlic
0:31:14 > 0:31:17and, once drained, I add butter
0:31:17 > 0:31:21and some of the garlicky potato water before mashing roughly.
0:31:26 > 0:31:28I add a little more water - as much as I need
0:31:28 > 0:31:32to make the mash soft and creamy - and whisk until smooth.
0:31:32 > 0:31:36Do not use a blender or processor here, or the mash will get gluey.
0:31:37 > 0:31:40Finally, I had a generous amount of grated Parmesan
0:31:40 > 0:31:42and mix it in by hand
0:31:42 > 0:31:46before dividing between a couple of buttered ovenproof dishes.
0:31:49 > 0:31:51And I'll leave these as they are now,
0:31:51 > 0:31:54adding a topping just before I warm them up on the day.
0:32:06 > 0:32:09For me, Christmas isn't Christmas without the lights,
0:32:09 > 0:32:11and although I have more than enough in the house -
0:32:11 > 0:32:13though, can you EVER have enough? -
0:32:13 > 0:32:15I love going into the sparkly outside
0:32:15 > 0:32:17to take in the local illuminations.
0:32:17 > 0:32:21# Those Christmas lights
0:32:21 > 0:32:24# Light up the street
0:32:24 > 0:32:30# Down where the sea and city meet
0:32:30 > 0:32:36# May all your troubles soon be gone
0:32:38 > 0:32:40# Those Christmas lights
0:32:40 > 0:32:43# Keep shining on... #
0:32:48 > 0:32:52I absolutely HAVE to have salted caramel at Christmas
0:32:52 > 0:32:57in some shape or form, and the form I decree this year
0:32:57 > 0:33:00is my brandy salted-caramel ice cream.
0:33:00 > 0:33:03And it is ludicrously simple to make.
0:33:03 > 0:33:06I mean, it helps that the caramel comes out of the tin.
0:33:06 > 0:33:08It's caramel condensed milk.
0:33:10 > 0:33:13Or you can use dulce de leche - it's exactly the same thing,
0:33:13 > 0:33:16just dulce de leche sounds chicer!
0:33:17 > 0:33:20One tin, squelch it out.
0:33:23 > 0:33:26397g, if you really want to know.
0:33:27 > 0:33:30And a small tub of double cream, 300mls.
0:33:30 > 0:33:35Just going to stir these together a little bit before I start whisking.
0:33:37 > 0:33:39The joy of this is that it's a no-churn ice cream.
0:33:39 > 0:33:44Just mix everything together, put it in tubs, put it in the deepfreeze,
0:33:44 > 0:33:47go to sleep, get up, you've got ice cream.
0:33:50 > 0:33:51Salt, obviously.
0:33:51 > 0:33:56Now, I'm going to start off with about a teaspoon of salt, moderate.
0:33:59 > 0:34:02I'll just whisk you altogether.
0:34:05 > 0:34:08I just want it to get thickened.
0:34:08 > 0:34:09Mm! I can hardly wait.
0:34:11 > 0:34:15So I'm going to turn the speed down a bit while I add the brandy.
0:34:22 > 0:34:24A spillage of brandy.
0:34:25 > 0:34:28I normally make salted caramel ice cream with bourbon,
0:34:28 > 0:34:30but at Christmas, it has to be brandy.
0:34:35 > 0:34:38I'm just going to have a taste, the ultimate sacrifice,
0:34:38 > 0:34:40because you really have to feel your way
0:34:40 > 0:34:43to the right amount of salt and brandy.
0:34:46 > 0:34:47And I want more of both.
0:34:49 > 0:34:53You have to be a bit brave and brazen at this point,
0:34:53 > 0:34:57because all the flavours will be slightly muted once it's frozen.
0:35:06 > 0:35:07So I've made my ice cream.
0:35:13 > 0:35:17And a scoop of this with the sticky toffee pudding and extra sauce -
0:35:17 > 0:35:20I can't tell you how deeply gorgeous it is.
0:35:22 > 0:35:25Without too much spilling all over the place,
0:35:25 > 0:35:27I'm going to fill up my tubs.
0:35:30 > 0:35:33Nearly to the top, not quite.
0:35:39 > 0:35:40Mm, gorgeous stuff.
0:35:42 > 0:35:45Well, I could get a bit more out,
0:35:45 > 0:35:49but I think I'm going to scrape that down for myself later.
0:35:50 > 0:35:51I come armed.
0:36:02 > 0:36:04Right, shall we try a little Christmassy...
0:36:06 > 0:36:07I don't know.
0:36:08 > 0:36:10That was meant to be a star.
0:36:10 > 0:36:12I don't know what I'm going to do here.
0:36:12 > 0:36:14Um... Maybe a bell.
0:36:16 > 0:36:18Art is not my thing.
0:36:23 > 0:36:25Right, to the freezer with these.
0:36:55 > 0:36:58Everyone's coming round tonight, and I'm looking forward to it.
0:36:58 > 0:37:03I'm excited, but I do want to grab a moment of calm now.
0:37:03 > 0:37:06It's so wonderful to be able to have a walk in the woods.
0:37:06 > 0:37:10It's both soothing and uplifting at the same time.
0:37:21 > 0:37:27# And if you have a minute, why don't we go
0:37:27 > 0:37:31# Talk about it, somewhere only we know
0:37:32 > 0:37:37# This could be the end of everything
0:37:37 > 0:37:40# So why don't we go
0:37:40 > 0:37:45# Somewhere only we know... #
0:37:56 > 0:38:00You know, recipes come into my life in serendipitous fashion.
0:38:00 > 0:38:04I was lounging about on my sofa one evening,
0:38:04 > 0:38:06reading one of the best titles in my collection,
0:38:06 > 0:38:08Being Dead Is No Excuse -
0:38:08 > 0:38:13The Official Southern Ladies Guide To Hosting The Perfect Funeral.
0:38:13 > 0:38:16Anyway, I was reading this - it's a very funny book -
0:38:16 > 0:38:20and I came across a recipe for devilled eggs and, really,
0:38:20 > 0:38:23I hadn't thought about devilled eggs for ages,
0:38:23 > 0:38:25not since I was a child, and even then,
0:38:25 > 0:38:27I didn't think very long and hard about them.
0:38:27 > 0:38:29And then, not long after that,
0:38:29 > 0:38:32I got this book in the post from a friend of mine in America.
0:38:32 > 0:38:34It's called Thoughts For Buffets.
0:38:34 > 0:38:38And her note says, "Nigella, I found this at the estate sale
0:38:38 > 0:38:42"of Veronica Lake's hairstylist, Carl Evans. That's all."
0:38:42 > 0:38:45And obviously read it straightaway,
0:38:45 > 0:38:46and it too had a recipe
0:38:46 > 0:38:49for devilled eggs that jumped up at me
0:38:49 > 0:38:50and it was meant to be.
0:38:50 > 0:38:54They came into my life and there's no turning back.
0:38:54 > 0:38:57Now, I know you don't need me to tell you how to boil and egg,
0:38:57 > 0:39:00- but I'm going to tell you how- I- make them, and that is,
0:39:00 > 0:39:04I cook the eggs in a pan of boiling water for one minute,
0:39:04 > 0:39:07then I leave them in the pan but turn the heat off for a further 12,
0:39:07 > 0:39:11and then I transfer the eggs to a bowl of iced water for
0:39:11 > 0:39:1315 minutes exactly,
0:39:13 > 0:39:16before peeling them, and then I'm ready to roll.
0:39:23 > 0:39:25I don't deny, I mean, devilled eggs are fiddly to make,
0:39:25 > 0:39:27but they're not actually difficult.
0:39:27 > 0:39:30I'm just halving my last few eggs.
0:39:33 > 0:39:38And I'm popping out their yolks into a receptacle
0:39:38 > 0:39:40which may or may not be wise.
0:39:40 > 0:39:42It's a vintage jelly mould.
0:39:42 > 0:39:45It will look festive. What can I tell you?
0:39:45 > 0:39:48And you can see, well, it's not infallible,
0:39:48 > 0:39:53that because I did let the eggs lie on their sides overnight,
0:39:53 > 0:39:56before boiling them, that the yolks are pretty centre,
0:39:56 > 0:39:58pretty much centred, anyway.
0:40:00 > 0:40:03If you haven't had a devilled egg, I suppose the best way I have
0:40:03 > 0:40:05of describing it to you is to say
0:40:05 > 0:40:07it's a bit like an egg form of a loaded potato skin.
0:40:07 > 0:40:13I'm going to add flavour to these yolks and then stuff the cavities in
0:40:13 > 0:40:16the eggs with them. Anyway, watch carefully.
0:40:17 > 0:40:19First in, some mayonnaise.
0:40:21 > 0:40:24Now what do I need? Oh, English mustard.
0:40:26 > 0:40:29In America, when you eat these, it's always got Dijon, but, no,
0:40:29 > 0:40:31I want them to be really properly devilled.
0:40:35 > 0:40:38A bit more fire or, Satanic seasoning, if you want.
0:40:40 > 0:40:41Some paprika.
0:40:41 > 0:40:43Hot paprika.
0:40:44 > 0:40:48So this isn't just flavour, it just makes it look so gloriously golden.
0:40:51 > 0:40:52And some Tabasco.
0:40:56 > 0:40:57Shall I add more?
0:40:57 > 0:41:00No, I'm going to exercise some uncharacteristic restraint.
0:41:00 > 0:41:02I can taste later.
0:41:04 > 0:41:05Some salt.
0:41:06 > 0:41:10I'm just going to mix everything together a bit with a fork first.
0:41:10 > 0:41:14Oh, this would be so good in a sandwich.
0:41:14 > 0:41:17I certainly have an overwhelming desire
0:41:17 > 0:41:20to slather it on two slices of good white bread
0:41:20 > 0:41:23and just clamp them together.
0:41:25 > 0:41:28Devilled eggs, for all that they're retro, are no joke.
0:41:28 > 0:41:33However many I make, they always, always get eaten.
0:41:33 > 0:41:37Now, obviously you can just whip these with a fork,
0:41:37 > 0:41:41but I want them to be so light, and for that I need this bit of heavy
0:41:41 > 0:41:44machinery - a stick blender.
0:41:45 > 0:41:47A quick blitz.
0:41:51 > 0:41:53Extra virgin olive oil.
0:41:53 > 0:41:56This also helps with the smoothness
0:41:56 > 0:41:57and gives its glorious flavour.
0:42:00 > 0:42:03This is not the best thing to use.
0:42:03 > 0:42:05We'll get there, though, don't worry.
0:42:09 > 0:42:14I'm going to leave this planted here, in my jelly mould,
0:42:14 > 0:42:18and key to everything emulsifying is some hot water.
0:42:19 > 0:42:22And that makes it so smooth and easy to pipe.
0:42:28 > 0:42:30And that's it, beautiful texture.
0:42:30 > 0:42:34I'm going to have a quick taste to see if I want any more Tabasco.
0:42:36 > 0:42:37Just a bit more.
0:42:44 > 0:42:47OK, now...
0:42:47 > 0:42:52The moment I have both been looking forward to and dreading.
0:42:53 > 0:42:56Piping. Actually, I rather enjoy it.
0:42:56 > 0:42:58It's so not me and I never thought
0:42:58 > 0:43:02I'd be one for getting a fancy nozzle piping bag out,
0:43:02 > 0:43:05but devilled eggs warrant it - in fact, they demand it.
0:43:05 > 0:43:09I'm just going to fill up my piping bag...
0:43:11 > 0:43:13..with all this golden goo.
0:43:13 > 0:43:18Now, as you might imagine, I am not a natural piper.
0:43:19 > 0:43:23But I'm going to do my best and, actually,
0:43:23 > 0:43:27because I do add chopped chives and more paprika over the eggs
0:43:27 > 0:43:29at the end, any little...
0:43:31 > 0:43:34..mistake can be covered up.
0:43:34 > 0:43:36Anyway, you know what? Try and be perfect in life,
0:43:36 > 0:43:38you're going to have a very miserable existence.
0:43:42 > 0:43:44You don't actually have to pipe.
0:43:44 > 0:43:47You could use two teaspoons and blob the yolk mixture in,
0:43:47 > 0:43:51but I want the full experience - total body immersion!
0:43:52 > 0:43:55Start pushing down.
0:43:55 > 0:43:57Like, you know, like, ah!
0:43:59 > 0:44:01I'm going to enjoy this.
0:44:02 > 0:44:05I've got a star nozzle
0:44:05 > 0:44:08and I am going to attempt little rosettes.
0:44:11 > 0:44:14See, that's the thing about whipping it like that.
0:44:14 > 0:44:17It's so easy to pipe, although I mustn't jinx myself.
0:44:21 > 0:44:24When you pipe each little bit,
0:44:24 > 0:44:27just remove the tip very swiftly from each one.
0:44:28 > 0:44:32Now, I'm not getting identical results.
0:44:32 > 0:44:34That doesn't matter. It's not factory made,
0:44:34 > 0:44:38this is home cooking. OK, don't mind me.
0:44:38 > 0:44:42I've got some more eggs to pipe and I want to lose myself in them.
0:44:49 > 0:44:53It's very peaceful work. Rather mesmerising.
0:44:53 > 0:44:56The calm before the seasonal storm.
0:45:00 > 0:45:03It's made my Christmas.
0:45:07 > 0:45:09A dusting of paprika.
0:45:09 > 0:45:12It's easier to do it like this, from a height.
0:45:17 > 0:45:20And a confetti of chives.
0:45:24 > 0:45:26Perfect, perfect party food.
0:46:04 > 0:46:07Even though I'm about to have everyone descend on me,
0:46:07 > 0:46:11I'm feeling calm and relaxed, and that is the joy
0:46:11 > 0:46:14of being able to do so much in advance.
0:46:17 > 0:46:18The par-cooked ducks, for example,
0:46:18 > 0:46:20have stood out of the fridge for a while,
0:46:20 > 0:46:23and I've given them both a good going over with a cocktail stick,
0:46:23 > 0:46:27and they need just an hour's blast in a 220-degree oven now.
0:46:30 > 0:46:33My garlic and Parmesan mash is ready for the gratin topping.
0:46:35 > 0:46:39I made this by rubbing together 50g of breadcrumbs,
0:46:39 > 0:46:4250g of soft unsalted butter
0:46:42 > 0:46:45and 35g of grated Parmesan.
0:46:45 > 0:46:47This needs 30 minutes in a 200-degree oven,
0:46:47 > 0:46:50though you could always put them in the oven below the duck.
0:46:52 > 0:46:54I've put the red cabbage on to warm up,
0:46:54 > 0:46:56and I'll do the sprouts at the very last minute,
0:46:56 > 0:46:58but right now, there is pudding to make.
0:47:03 > 0:47:06Much as I love bringing new flavours to all the festivities,
0:47:06 > 0:47:11I have to say, this time of year is also just about the cosiness
0:47:11 > 0:47:13of tradition, and at my table,
0:47:13 > 0:47:16a sticky toffee pudding is a Christmas classic.
0:47:18 > 0:47:20Now interesting, I say classic, but you know,
0:47:20 > 0:47:23sticky toffee pudding didn't even come to exist until the '70s.
0:47:26 > 0:47:29I've got 200g of soft-dried pitted dates,
0:47:29 > 0:47:32and these need to be roughly chopped.
0:47:35 > 0:47:37I add a teaspoon of bicarb,
0:47:37 > 0:47:41before pouring over 200ml of just-boiled water.
0:47:41 > 0:47:44I leave these to soften while I get on with the cake batter.
0:47:46 > 0:47:50First in goes 75g of soft unsalted butter,
0:47:50 > 0:47:53and then two tablespoons of gleaming and viscous black treacle.
0:47:57 > 0:47:59These need to be mixed together
0:47:59 > 0:48:03before I add 50g of dark muscovado sugar.
0:48:05 > 0:48:07Once this is incorporated,
0:48:07 > 0:48:10I beat in, a little more gently now, two large eggs,
0:48:10 > 0:48:13which are at room temperature.
0:48:13 > 0:48:15Then 150g of plain flour...
0:48:17 > 0:48:20..and finally, two teaspoons of baking powder.
0:48:25 > 0:48:27I thrash the softened dates with a fork,
0:48:27 > 0:48:31squishing them a bit before adding them, liquid and all,
0:48:31 > 0:48:34to the batter and carry on mixing until combined.
0:48:37 > 0:48:40I pour and scrape the lovely buff-coloured batter
0:48:40 > 0:48:44into a buttered oven-proof dish of about 23 centimetres square
0:48:44 > 0:48:47and bake at 180 degrees for about 30 minutes.
0:48:52 > 0:48:55Just like the cake that goes underneath it,
0:48:55 > 0:48:59my version of sticky toffee pudding sauce has a savage intensity.
0:49:00 > 0:49:03It starts with 150g of butter.
0:49:03 > 0:49:06I just want a gentle heat under it for now,
0:49:06 > 0:49:10to help it start to melt and on top,
0:49:10 > 0:49:13300g of dark muscovado sugar.
0:49:13 > 0:49:19I want it molasses sticky, gingerbready richness.
0:49:20 > 0:49:21Yes, there's a lot of it,
0:49:21 > 0:49:24but this is not the time of year for restraint.
0:49:24 > 0:49:26When is, frankly?
0:49:28 > 0:49:29And now some treacle,
0:49:29 > 0:49:33and I have a tablespoon here that I've had in hot water.
0:49:33 > 0:49:35In theory, at least, it means the treacle
0:49:35 > 0:49:37should run off the spoon better.
0:49:37 > 0:49:39Easier for measuring out.
0:49:43 > 0:49:47There's a wonderful dark undertone to the black treacle
0:49:47 > 0:49:50and a little bit of ferrous tang that I like.
0:49:52 > 0:49:54I'm just going to swirl it for a bit.
0:49:54 > 0:49:57I just want everything to melt together.
0:50:00 > 0:50:03The butter has more or less melted,
0:50:03 > 0:50:05so I'm going to start giving everything a bit of a stir.
0:50:08 > 0:50:12So, of course, the flavours here echo the gorgeous flavours
0:50:12 > 0:50:14of the date-studded cake.
0:50:15 > 0:50:18Look at that darkly gleaming at me.
0:50:19 > 0:50:21It has such a sombre majesty.
0:50:26 > 0:50:30My last ingredient - 200ml of double cream.
0:50:34 > 0:50:39I rather enjoy seeing it just getting engulfed by the darkness.
0:50:45 > 0:50:48All I need to do now is let this come to a bubble,
0:50:48 > 0:50:51and then I'll pour a quarter of it - or thereabouts,
0:50:51 > 0:50:52I don't need to measure -
0:50:52 > 0:50:54over the cake to form a sticky glaze,
0:50:54 > 0:50:57and the rest goes into those jugs,
0:50:57 > 0:51:01and it can be poured thickly over both sticky toffee pudding
0:51:01 > 0:51:03and ice cream later.
0:51:06 > 0:51:09LIVELY MUSIC PLAYS
0:51:15 > 0:51:18CHATTER AND LAUGHTER
0:51:21 > 0:51:25I've got the perfect cocktail to make my party go with a swing.
0:51:25 > 0:51:27It's called a Negroni Sbagliato.
0:51:27 > 0:51:29Now, you may know a classic Negroni
0:51:29 > 0:51:32which is gin, red vermouth and Campari,
0:51:32 > 0:51:36and this version simply uses Prosecco instead of the gin
0:51:36 > 0:51:38and "sbagliato" means mistaken,
0:51:38 > 0:51:42and the story is that this cocktail came about by happy accident
0:51:42 > 0:51:44at the Bar Basso in Milan in the '60s
0:51:44 > 0:51:47when a bartender used Prosecco instead of gin.
0:51:47 > 0:51:51I think it's probably apocryphal, but you know what?
0:51:51 > 0:51:55All cocktails have the romance of their own narrative.
0:51:55 > 0:51:56I'm prepared to go with it,
0:51:56 > 0:52:02not least because I so much prefer a Negroni Sbagliato to a classic one,
0:52:02 > 0:52:04although I wouldn't tell everyone.
0:52:04 > 0:52:07So here we are.
0:52:19 > 0:52:22You seem to like your drink. I'll give you a top-up in a minute.
0:52:22 > 0:52:23It's really good.
0:52:28 > 0:52:31Would you like to try one? You might need two hands.
0:52:44 > 0:52:47Well, the party seems to have got off to a good start
0:52:47 > 0:52:51and the Brussels sprouts are the work of mere moments.
0:52:51 > 0:52:53Talking of which, can I just say,
0:52:53 > 0:52:56I have no time for the vociferous anti-sprout brigade
0:52:56 > 0:52:59or their Brussels bashing bigotry.
0:52:59 > 0:53:03I love sprouts in all their incarnations,
0:53:03 > 0:53:07and this exotic casserole is my favourite way to eat them right now.
0:53:10 > 0:53:13First off, I soften some sliced leek in a little oil and butter.
0:53:26 > 0:53:29I mince in some garlic now.
0:53:35 > 0:53:36Give it a good stir.
0:53:40 > 0:53:42Then I add some finely chopped preserved lemons -
0:53:42 > 0:53:44you know how much I love them -
0:53:44 > 0:53:46and stir them into the garlicky leeks.
0:53:52 > 0:53:55A little cinnamon adds Christmassy warmth but subtly.
0:54:01 > 0:54:02Now I add the sprouts,
0:54:02 > 0:54:06which I've halved, and it also seems to make them go further.
0:54:07 > 0:54:11I turn them in the pan, and when they're well coated,
0:54:11 > 0:54:15I add a generous sprinkling of sea salt flakes and pour in
0:54:15 > 0:54:17a little just-boiled water.
0:54:21 > 0:54:23Then I clamp on a lid.
0:54:23 > 0:54:25These take only a few minutes to cook.
0:54:29 > 0:54:32Now I just need to finish off the sauce for the duck.
0:54:32 > 0:54:36I remove the bits of orange peel, ginger and star anise,
0:54:36 > 0:54:39add some soy sauce to the now deeply flavoured liquid in the pan,
0:54:39 > 0:54:41and warm it up.
0:54:43 > 0:54:46Once it's hot, stir in a little bit of honey.
0:54:47 > 0:54:50Pour some of the aromatic sauce over the meat,
0:54:50 > 0:54:54avoiding the crisp skin, and serve the rest as gravy.
0:54:57 > 0:55:01I've reheated my rubied red cabbage and cranberries on the hob...
0:55:03 > 0:55:06..and the potatoes are ready to come out crisped and hot from the oven.
0:55:08 > 0:55:10The sprouts are cooked -
0:55:10 > 0:55:12tender but still with a bit of crunch -
0:55:12 > 0:55:16and I just need to sprinkle over a generous amount of pomegranate seeds
0:55:16 > 0:55:20and chopped parsley before mixing everything together
0:55:20 > 0:55:22and sprinkling yet more on top.
0:55:30 > 0:55:34Can I give you some of these to hand out? There we are.
0:55:34 > 0:55:38CHATTER
0:55:54 > 0:55:55I'm going to have more, then.
0:56:03 > 0:56:06We like the duck.
0:56:06 > 0:56:07It's so delicious.
0:56:25 > 0:56:28When the cake part of the STP is cooked,
0:56:28 > 0:56:33I prick it all over with a cocktail stick and then ladle over a layer
0:56:33 > 0:56:35of the darkly shining sauce.
0:56:35 > 0:56:39It can stand like this till I'm ready to serve it along with
0:56:39 > 0:56:43my salted caramel ice cream and more of its luscious sauce.
0:56:46 > 0:56:49- Oh, wow. - This has got brandy in it.
0:56:54 > 0:56:56LAUGHTER
0:56:56 > 0:56:58Mm!
0:56:58 > 0:57:00It's so good.
0:57:54 > 0:57:58# Red sails in the sunset
0:58:01 > 0:58:03# Way out on the sea
0:58:07 > 0:58:09# Oh, carry my loved one
0:58:11 > 0:58:14# Oh, bring him home safely to me
0:58:18 > 0:58:22# He sailed at the dawning, oh
0:58:22 > 0:58:26# And don't you know all day I've been blue
0:58:29 > 0:58:32# Red, red, red sails in the sunset
0:58:34 > 0:58:38# Way out, way out on the sea
0:58:40 > 0:58:43# Oh, carry my loved one
0:58:46 > 0:58:52# Home safely to me. #