0:00:04 > 0:00:07I am just full of the Christmas spirit
0:00:07 > 0:00:11and I bring tidings of comfort and joy, and I really do,
0:00:11 > 0:00:13because it's Christmas express style.
0:00:13 > 0:00:15Now, I don't mean the big day itself,
0:00:15 > 0:00:18which is always going to be a long haul.
0:00:18 > 0:00:22But the thing is, this time of year is full of so many days
0:00:22 > 0:00:27ready to be filled with festive treats and I have it all wrapped up.
0:00:28 > 0:00:31For inner glow, it's got to be holiday hotcake
0:00:31 > 0:00:34with lashings of eggnog cream for the grown-ups.
0:00:34 > 0:00:38Doing double duty as edible gifts and get-ahead goodies,
0:00:38 > 0:00:42spiced peaches and chocolate pistachio fudge.
0:00:42 > 0:00:47To get the party started, moreish, salt, sweet, spicy popcorn
0:00:47 > 0:00:52and frothy snowballs, my all-time favourite Christmas cocktail.
0:00:52 > 0:00:57Then, for a fabulous festive spread, gleaming ginger-glazed ham
0:00:57 > 0:00:58with roasted butternut squash,
0:00:58 > 0:01:02sprinkled with pecan nuts and morsels of blue cheese.
0:01:02 > 0:01:08This is fast, festive food to make your holiday season a snap.
0:01:11 > 0:01:13MUSIC: "Let It Snow" by Dean Martin
0:01:17 > 0:01:21# Oh, the weather outside is frightful
0:01:21 > 0:01:24# But the fire is so delightful
0:01:24 > 0:01:27# Since we've not place to go
0:01:27 > 0:01:31# Let it snow, let it snow, let it snow... #
0:01:31 > 0:01:34I'm crazy about this time of year. I really love it.
0:01:34 > 0:01:35I mean, why wouldn't I?
0:01:35 > 0:01:38Cos the thing about the seasonal express treatment,
0:01:38 > 0:01:42means it's full-on festivities and no fuss.
0:01:42 > 0:01:44And my holiday hotcake is a case in point.
0:01:44 > 0:01:48It's incredibly easy and it's so perfect.
0:01:48 > 0:01:53Warm, comforting, smelling of Christmas. Just right for anyone,
0:01:53 > 0:01:55even this lot, coming in from the cold.
0:01:56 > 0:01:58HE BUMPS INTO THE BARRIER
0:01:59 > 0:02:01- Careful!- Sorry!
0:02:15 > 0:02:18When I want to wallow in the full-on spirit of Christmas,
0:02:18 > 0:02:20I make my holiday hotcake.
0:02:20 > 0:02:24It's somewhere between a pudding and a cake
0:02:24 > 0:02:26and sticky toffee at the same time.
0:02:26 > 0:02:29Full of spices that make it so warming
0:02:29 > 0:02:32and it's incredibly easy to make.
0:02:32 > 0:02:36I've got 150g of flour, and on top of that,
0:02:36 > 0:02:40I want 100g of light muscovado sugar.
0:02:40 > 0:02:43So dense and treacly, this, I love it.
0:02:43 > 0:02:48And now, some spice. I've got a teaspoon of ground ginger
0:02:48 > 0:02:52and then another teaspoon of ordinary ground mixed spice.
0:02:52 > 0:02:54That has a bit of everything in it -
0:02:54 > 0:02:58cloves, cinnamon, caraway, coriander seed.
0:02:58 > 0:03:02Now, a teaspoon of baking powder and that's the dry ingredients.
0:03:02 > 0:03:09About 125ml of milk, full-fat milk.
0:03:10 > 0:03:16And 60ml of ordinary, flavourless vegetable oil.
0:03:16 > 0:03:19I do this cos it's easier than mixing in butter.
0:03:19 > 0:03:24Finally, one egg, and mix it together. That's what I love about this,
0:03:24 > 0:03:27it's infinitely express and very basic,
0:03:27 > 0:03:30you just need a wooden spoon and a bowl.
0:03:32 > 0:03:37And then pour into a lightly buttered pie dish.
0:03:37 > 0:03:41It looks like there's not enough, but it spreads and rises as it bakes.
0:03:43 > 0:03:46Now, what I'm about to do may seem completely bonkers,
0:03:46 > 0:03:49but I promise you, it works. And it doesn't only work,
0:03:49 > 0:03:52it makes this fabulous sticky toffee sauce
0:03:52 > 0:03:55that sits on top before it goes in the oven,
0:03:55 > 0:03:59and then when it bakes, it splits and the sauce goes underneath.
0:03:59 > 0:04:00Thick, oozy, gorgeous.
0:04:00 > 0:04:04Now the spices again, exactly the same as before.
0:04:04 > 0:04:07A teaspoon of the ground ginger
0:04:07 > 0:04:13and the deeper, darker, mixed spice, a teaspoon again.
0:04:13 > 0:04:19And some butter, just cut off 6 teaspoon-sized nuggets
0:04:19 > 0:04:22and dot them on top of the sugar.
0:04:22 > 0:04:26And finally, the piece de resistance,
0:04:26 > 0:04:30if a bit on the alarming side,
0:04:30 > 0:04:36I pour 500ml of boiling water on top of the cake.
0:04:36 > 0:04:38It looks like a catastrophe, doesn't it?
0:04:38 > 0:04:40It's not that beautiful when baked,
0:04:40 > 0:04:44but it doesn't look like that, and it is delish.
0:04:44 > 0:04:47This goes into the oven for 30 minutes, it's pre-heated to 220,
0:04:47 > 0:04:51and once it's out I'll just let it stand for 10 minutes,
0:04:51 > 0:04:55just so it's not so piping hot and the layers have time to separate.
0:05:03 > 0:05:05And while the holiday hotcake cooks,
0:05:05 > 0:05:08I'm just going to get some cream from the fridge.
0:05:08 > 0:05:10Mmmm, need some whipped cream on top.
0:05:12 > 0:05:15Obviously, this isn't exactly hard work.
0:05:19 > 0:05:21So I'm just going to start whipping.
0:05:25 > 0:05:27It's rather lovely with ice cream as well,
0:05:27 > 0:05:30but this is my absolute favourite. You wait!
0:05:31 > 0:05:33Everything about this is easy,
0:05:33 > 0:05:36and I suppose what I like a lot about the holiday hotcake is
0:05:36 > 0:05:39you could never have baked before and you can just do it,
0:05:39 > 0:05:41and it would work. It looks odd, but it works.
0:05:44 > 0:05:45We're about right now.
0:05:48 > 0:05:53So, for the children, a snowy mound of softly whipped cream.
0:05:53 > 0:05:58But for me, my own treat, my eggnog cream.
0:05:58 > 0:06:02This is how simple it is - a bit of advocaat, carry on whisking
0:06:02 > 0:06:06and put in a few sploshes.
0:06:11 > 0:06:16Right, it's done. I'm just going to pile it into this goblet for me,
0:06:16 > 0:06:20just by itself, sheer Christmas.
0:06:24 > 0:06:26Does anyone have any scissors?
0:06:26 > 0:06:28Yep, over here.
0:06:28 > 0:06:31MUSIC: "It's Beginning To Look A Lot Like Christmas" by Perry Como
0:06:37 > 0:06:39Should be ready now.
0:06:39 > 0:06:45Ah, that is so Christmassy, the smell is gorgeous.
0:06:45 > 0:06:47Children, come on!
0:06:54 > 0:06:56This will warm you up.
0:07:01 > 0:07:03- Doesn't that look like snow there? - Yeah!
0:07:10 > 0:07:12Did you enjoy the skating?
0:07:12 > 0:07:15I can't ice-skate, cos I don't glide, I run!
0:07:15 > 0:07:18Can I give anyone some more?
0:07:18 > 0:07:21We've managed to demolish this entire cake!
0:07:33 > 0:07:38This time of year really is the season of indulgence and sweet treats.
0:07:38 > 0:07:43So when I say that I am making a chocolate and pistachio fudge,
0:07:43 > 0:07:47I feel I'm making some sort of festive declaration.
0:07:47 > 0:07:52So that's 350g of really good, dark chocolate going in.
0:07:52 > 0:07:55It's so nice to have something home made and delicious
0:07:55 > 0:07:59to give people when they drop in, and there's a lot of dropping in at this time of year!
0:07:59 > 0:08:02And I love as well to package some of this up
0:08:02 > 0:08:04and give it to my friends.
0:08:06 > 0:08:11On top of that chocolate, I need a can, around 400g, of condensed milk.
0:08:11 > 0:08:12Look at it oozing out.
0:08:12 > 0:08:15And it's the condensed milk, I think,
0:08:15 > 0:08:17that helps you get that proper fudge texture.
0:08:17 > 0:08:21A confectioner may not want to call it fudge, but this is how I do it.
0:08:21 > 0:08:24Straight into a pan, no double boiler,
0:08:24 > 0:08:26and no need for sugar thermometers.
0:08:26 > 0:08:30So, on top of the chocolate and the condensed milk,
0:08:30 > 0:08:33I need 2 tablespoons of butter.
0:08:37 > 0:08:39And this goes on to melt.
0:08:39 > 0:08:44And I promised chocolate pistachio fudge, so here are my pistachios.
0:08:44 > 0:08:47Quite a lot of pistachios, 150g.
0:08:47 > 0:08:51And the reason I'm putting the pistachios into a freezer bag,
0:08:51 > 0:08:55is because I want to bash them and splinter them,
0:08:55 > 0:08:59so I have smaller pieces to disperse throughout the fudge.
0:08:59 > 0:09:01And this is easier than chopping.
0:09:04 > 0:09:05That's it, beautiful.
0:09:05 > 0:09:09I love the greenness of pistachios with some of that rose pink
0:09:09 > 0:09:12still on the skin around them, nothing like it.
0:09:13 > 0:09:19Stir to make sure everything is shinily combined.
0:09:21 > 0:09:23Now, in go the nuts...
0:09:28 > 0:09:30Get my foil tray.
0:09:30 > 0:09:34It's easier to get the fudge out of this later and no washing up.
0:09:34 > 0:09:38I mean, how ridiculously easy was this?
0:09:38 > 0:09:39And that's the end of it.
0:09:39 > 0:09:41In it goes in the tray.
0:09:43 > 0:09:46Spread the fudge mixture all over.
0:09:47 > 0:09:53So, when this has cooled, put on a lid, slip it in the fridge
0:09:53 > 0:09:55and it will set.
0:09:55 > 0:09:57No more work for me,
0:09:57 > 0:09:59and I've got ahead and feel happy.
0:10:07 > 0:10:10This room really comes into its own at this time of year,
0:10:10 > 0:10:13cos I love to have everything well-stocked
0:10:13 > 0:10:15so I know I've got everything on standby.
0:10:15 > 0:10:20This is one of my all time favourite Christmas quickies, spiced peaches.
0:10:20 > 0:10:23So I need four cans of peaches.
0:10:23 > 0:10:26Just as easy to make if you were using a small bit.
0:10:26 > 0:10:27I need some cloves.
0:10:27 > 0:10:31I've got a big stash, cos I get through a lot at this time of year.
0:10:31 > 0:10:34And some crumbled red chilli and cinnamon sticks,
0:10:34 > 0:10:37and now I will just shimmy off to the stove.
0:10:40 > 0:10:44I can't get through the holidays without ham, wouldn't want to,
0:10:44 > 0:10:47and I can't have ham without my spiced peaches.
0:10:47 > 0:10:51This is ultra express, no boiling away for two hours,
0:10:51 > 0:10:56just a question of opening four cans of peaches.
0:10:56 > 0:10:58I don't like canned fruit pretending to be fresh,
0:10:58 > 0:11:02but I want that preserved taste here. What you can't do, however,
0:11:02 > 0:11:08is use peaches that have been canned in fruit juice, you need the syrup.
0:11:08 > 0:11:12And obviously, I'm not just having canned peaches to have with the ham.
0:11:12 > 0:11:15Just a bit of flavour, a lot of flavour really,
0:11:15 > 0:11:21but done very easily. Some hot, fresh ginger, about an 8cm piece.
0:11:21 > 0:11:24Just peel it first, you can do this really easily
0:11:24 > 0:11:26by scraping the skin off with a teaspoon.
0:11:26 > 0:11:33So, just slice the peeled ginger into thin coins.
0:11:33 > 0:11:37I don't want to mince it in, because I want the syrup to stay clear
0:11:37 > 0:11:39so I can see the golden gorgeousness later.
0:11:39 > 0:11:46And in they go, and some cinnamon, lovely festive smell, the cinnamon.
0:11:46 > 0:11:49I'm just using 4 short sticks.
0:11:49 > 0:11:54And some cloves for that pungent muskiness, about 6 cloves.
0:11:56 > 0:11:58Black peppercorns - after all, this is savoury.
0:12:00 > 0:12:03About a teaspoon or so.
0:12:03 > 0:12:06Teaspoon of crushed, dried, red chillies,
0:12:06 > 0:12:08look, how beautiful, like fire.
0:12:08 > 0:12:11A little bit of salt, just a teaspoon.
0:12:11 > 0:12:17And finally, two tablespoons of rice vinegar.
0:12:17 > 0:12:21And this cuts through all the sweetness and the hit of the spice.
0:12:22 > 0:12:27So, on with the heat. I'm just really letting these warm through
0:12:27 > 0:12:30and then come to the boil and bubble for about a minute.
0:12:30 > 0:12:33And now, I'm going to start writing the label,
0:12:33 > 0:12:38because along with the fudge, these peaches make a wonderful present.
0:12:38 > 0:12:39I like giving food as a present.
0:12:41 > 0:12:44So that's ready and so are these.
0:12:46 > 0:12:50So now it's just a question of putting them in the jars.
0:13:01 > 0:13:05Now the juices go in, and the thing is,
0:13:05 > 0:13:09the peaches and syrup will continue to take on flavour
0:13:09 > 0:13:10as they get cool in these jars.
0:13:17 > 0:13:20And look how beautiful this is.
0:13:20 > 0:13:23I mean, who wouldn't want to be given this as a present?
0:13:23 > 0:13:25I'll put the label on when they've cooled,
0:13:25 > 0:13:29but since I'm in packing mode, I'm going to get my fudge now.
0:13:33 > 0:13:39Should be set. I'm going to cut this into 64 small pieces,
0:13:39 > 0:13:44in other words, eight down and eight across, then half again, and again.
0:13:44 > 0:13:47And then the same this way round.
0:13:50 > 0:13:55There we are. I'm just going to slip it out of the foil case.
0:13:57 > 0:13:59And that's what I call a piece of fudge!
0:13:59 > 0:14:05Should be easy to cut now... and it is.
0:14:08 > 0:14:14And these can go straight into a bag, lovely.
0:14:14 > 0:14:19That's enough, it's very rich. Tied with my gold ribbon...
0:14:25 > 0:14:27I'm hopeless at gift wrapping,
0:14:27 > 0:14:30I mean, I can make a book look like a bottle of wine,
0:14:30 > 0:14:35but this is quite easy. Put them in a bag, and you tie it with a ribbon.
0:14:40 > 0:14:43Tie a label round that beautiful jar of peaches.
0:14:43 > 0:14:47So that's my edible presents,
0:14:47 > 0:14:51effortlessly organised. I can stash them in the fridge for a while.
0:15:12 > 0:15:16This is where all the express strategies come together.
0:15:16 > 0:15:20Got a seasonal supper, five people coming round
0:15:20 > 0:15:23and it just couldn't be any easier.
0:15:23 > 0:15:28The centrepiece is a ginger glazed ham. The fabulous thing about it,
0:15:28 > 0:15:32apart from its taste, is that it requires only minutes of my time.
0:15:32 > 0:15:37And I've got my festive squash, so now all I need to do is make sure
0:15:37 > 0:15:41that the table looks as lovely as the food tastes.
0:15:41 > 0:15:46I'll artfully place some snowflakes for a bit of seasonal shimmer.
0:15:46 > 0:15:48The wonderful thing about this spread is,
0:15:48 > 0:15:52it's a meal you can just pull out of your hat any time during Christmas.
0:15:52 > 0:15:54So, right. I will get started with the squash.
0:15:57 > 0:15:59So, here's the plan.
0:15:59 > 0:16:01Something tasty to pick at with drinks,
0:16:01 > 0:16:03and drinks themselves are pretty special.
0:16:03 > 0:16:08And not just a side dish, but co-star with the glazed ham,
0:16:08 > 0:16:10my butternut squash.
0:16:10 > 0:16:15And the thing about the squash is that it really is a party piece,
0:16:15 > 0:16:17which is important at this time of year.
0:16:17 > 0:16:22Not least because this means you can make this
0:16:22 > 0:16:27and turn any meal of leftovers into a feast.
0:16:27 > 0:16:35Another thing in its favour is that it makes vegetarians feel loved.
0:16:35 > 0:16:38Everyone's a winner!
0:16:39 > 0:16:45You need 2kg of butternut, that's probably about two squashes,
0:16:45 > 0:16:51and chop each squash into about 2.5cm pieces.
0:16:53 > 0:16:56You will note that I am not peeling the squash,
0:16:56 > 0:17:00and that alone makes this very easy.
0:17:00 > 0:17:03But not only does the skin soften in the heat of the oven,
0:17:03 > 0:17:08but it seems to help the squash almost caramelise as it bakes.
0:17:11 > 0:17:14To this tray of gorgeous goldenness,
0:17:14 > 0:17:19I'm going to add three tablespoons of olive oil,
0:17:19 > 0:17:22just regular olive oil, not extra virgin.
0:17:24 > 0:17:28And half a teaspoon of dried thyme.
0:17:28 > 0:17:31I must say, I think thyme is one of those herbs
0:17:31 > 0:17:35that is as wonderful when it's dried as it is fresh.
0:17:35 > 0:17:38Slightly different, but still wonderful.
0:17:38 > 0:17:42The oven's preheated to 220 and this should take about half an hour,
0:17:42 > 0:17:45so I'll pop it in on my way to the drinks cabinet.
0:17:56 > 0:17:59When I was a child, I often stayed with a friend of mine
0:17:59 > 0:18:05at this time of year, and she had a fabulously flamboyant great aunt
0:18:05 > 0:18:07who always used to drink a snowball,
0:18:07 > 0:18:12and I thought this was the most glamorous thing I had ever seen,
0:18:12 > 0:18:14and I longed to be like her.
0:18:14 > 0:18:18Of course, I grew up a bit and I realised that a snowball was a drink
0:18:18 > 0:18:19greatly to be disparaged.
0:18:19 > 0:18:23But now I've got over that and the only thing I think is,
0:18:23 > 0:18:27"pour me one"! And that's what I'm going to do, cos I'm about to embark
0:18:27 > 0:18:29on my party popcorn. Not that it's very hard work,
0:18:29 > 0:18:33but I've got people arriving shortly and I think it's better always
0:18:33 > 0:18:35to have a drink before they arrive,
0:18:35 > 0:18:39so you're a bit more mellow - I don't like to drink much when they're there.
0:18:39 > 0:18:43So it's my way of just easing in to the party spirit.
0:18:43 > 0:18:49So it's about one part advocaat to three parts lemonade...
0:18:51 > 0:18:55and I put a big splash of ice in now.
0:18:55 > 0:19:01My lips are puckering in readiness for this. In with the lemonade.
0:19:04 > 0:19:07And then, this is my own touch,
0:19:07 > 0:19:11it's not really authentic, but a spritz of lime,
0:19:11 > 0:19:13just to make this even more refreshing.
0:19:13 > 0:19:18I'm just going to give everything a bit of a mix to combine, lovely.
0:19:18 > 0:19:21When you think about it, global warming notwithstanding,
0:19:21 > 0:19:24a snowball is an entirely seasonal drink.
0:19:24 > 0:19:28I've got everything ready, so I can give out drinks when people arrive.
0:19:28 > 0:19:29I'm going to do my popcorn.
0:19:29 > 0:19:31Happy holidays!
0:19:35 > 0:19:38So I'm imbued with the festive spirit
0:19:38 > 0:19:42and excitedly primed for my party popcorn.
0:19:42 > 0:19:45I need some oil, just two tablespoons,
0:19:45 > 0:19:49any oil will do, but the olive oil was nearby after the squash.
0:19:49 > 0:19:55And into the oil, 200g of popcorn maize.
0:19:55 > 0:19:59Ooh, I love this! So, heat on,
0:19:59 > 0:20:03and then immediately clamp the lid on
0:20:03 > 0:20:08and before that starts popping, I shall start melting my butter
0:20:08 > 0:20:10for the spiced coating.
0:20:10 > 0:20:13four tablespoons of butter,
0:20:13 > 0:20:20two teaspoons of ground cinnamon for that lovely welcoming warmth,
0:20:20 > 0:20:24two teaspoons of ground cumin, that gives real depth,
0:20:24 > 0:20:26a bit of a grown-up taste.
0:20:26 > 0:20:29And two teaspoons as well of paprika,
0:20:29 > 0:20:32this is mild, sweet paprika, gorgeously red.
0:20:32 > 0:20:36Four teaspoons of salt, and this is the only time, really,
0:20:36 > 0:20:41I use free-flowing and not coarse salt, and four teaspoons of sugar.
0:20:41 > 0:20:45I love salt and sugar together. So, heat under this.
0:20:45 > 0:20:51So, this should melt and the popcorn should start popping any minute now.
0:20:51 > 0:20:53CORN POPPING
0:20:53 > 0:20:57It's started. Mmmm.
0:20:59 > 0:21:01It's very tempting to take the lid off and peek
0:21:01 > 0:21:04to see how it's doing, but you do risk getting shot.
0:21:06 > 0:21:07Give it a bit of a shake.
0:21:08 > 0:21:12Just want to make sure all the bits of popcorn maize pop.
0:21:12 > 0:21:16Just going to be brave and dare a peek.
0:21:16 > 0:21:19See, look, it's not containable.
0:21:21 > 0:21:25Once the popping starts to recede slightly and slow down,
0:21:25 > 0:21:27then I'll take it off the heat.
0:21:30 > 0:21:32I think we're there.
0:21:34 > 0:21:39I present to you, the popcorn, still moving!
0:21:39 > 0:21:43And now I'm going to turn it into the party popcorn
0:21:43 > 0:21:49by pouring over these orangey, spicy, buttery juices.
0:21:52 > 0:21:58Just going to stir to make sure everything is shinily combined.
0:22:00 > 0:22:04I think I'm ready to pot up now
0:22:04 > 0:22:06and I've got quite a few of these dishes
0:22:06 > 0:22:10because everyone likes to plunge in to the party popcorn.
0:22:11 > 0:22:14I love the look of these, so really I think of it
0:22:14 > 0:22:16as part food, part decoration.
0:22:16 > 0:22:18Anyway, the best decoration is edible
0:22:18 > 0:22:22and I can dot these around the room, a few baubles nearby...
0:22:22 > 0:22:26Well, this should get everyone in the mood,
0:22:26 > 0:22:30this and the snowball, I mean, it's a pretty unbeatable combination.
0:22:41 > 0:22:45Look at this. I mean, luscious.
0:22:45 > 0:22:50There is no more festive sight than a glazed ham.
0:22:50 > 0:22:56I love everything about it. I could not have Christmas without a ham.
0:22:56 > 0:23:01And the thing about ham is it's actually really easy to make.
0:23:01 > 0:23:07This 5.5kg joint of gammon took 4.5 hours to cook.
0:23:07 > 0:23:10But the point about it is, why it's express for me
0:23:10 > 0:23:14is that it took me hardly any time to do anything to it.
0:23:14 > 0:23:19All I did was put the joint of ham in a large pan.
0:23:19 > 0:23:21Doesn't matter how large, as long as the ham fits.
0:23:21 > 0:23:26So, the only other ingredient you add to this pan is dry ginger ale.
0:23:26 > 0:23:30You do need a lot of ginger ale, you need seven litres of it,
0:23:30 > 0:23:33but this is such an express way to add flavour.
0:23:33 > 0:23:37Bring the pan to the boil, lower the heat slightly.
0:23:37 > 0:23:42You want the pan to keep bubbling, but bubble steadily for 4.5 hours.
0:23:42 > 0:23:46Not exactly speedy, I concur, but the thing is,
0:23:46 > 0:23:50I need do nothing to the ham in this time, and believe me,
0:23:50 > 0:23:53at this time of year, I've got so much wrapping and organising,
0:23:53 > 0:23:55I could use the time.
0:23:55 > 0:23:58But towards the end of the ham's cooking time,
0:23:58 > 0:24:05I preheat the oven to 220, and I get on with my glaze.
0:24:05 > 0:24:08The glaze is as simple as it is delicious.
0:24:08 > 0:24:13Put 200g of chunky ginger preserve into a bowl,
0:24:13 > 0:24:17and then stir in two tablespoons of hot English mustard.
0:24:17 > 0:24:21To the bowl, add 100g of dark muscovado sugar
0:24:21 > 0:24:24and half a teaspoon of cloves and mix everything together.
0:24:24 > 0:24:27Now, if you can't get the ginger preserve,
0:24:27 > 0:24:31do not get in a state about it. Simply use ordinary orange marmalade
0:24:31 > 0:24:35and add a teaspoon of dry ground ginger.
0:24:35 > 0:24:38And when the ham has had its 4.5 hours,
0:24:38 > 0:24:42gently and carefully lift it out of the hot pan
0:24:42 > 0:24:46and put it on a foil-lined baking tray or a foil tray.
0:24:46 > 0:24:50Carefully cut away the skin, leaving a thin layer of fat
0:24:50 > 0:24:54and then just slap on the glaze. You don't need to score anything,
0:24:54 > 0:24:57you don't need to stud with cloves. The glaze goes on,
0:24:57 > 0:25:01and put the tray with the ham in the preheated oven for 20 minutes.
0:25:01 > 0:25:08And when that ham comes out, it will be burnished and bronze
0:25:08 > 0:25:11and the small cubes of ginger from the preserve will be glistening.
0:25:11 > 0:25:15This is beautiful and you can eat it hot or cold.
0:25:17 > 0:25:20I think I've got more than enough ham carved now for the six of us.
0:25:20 > 0:25:24Everything is done, more or less, and I am calm, collected
0:25:24 > 0:25:26and just infused with the holiday spirit.
0:25:36 > 0:25:39- Care for a snowball?- Yes, please! - It's only right and proper.
0:25:39 > 0:25:40Very good. It's divine!
0:25:40 > 0:25:43It's like ice cream soda for grown-ups.
0:25:43 > 0:25:46- Anybody like to have some popcorn? - I'd love some popcorn.
0:25:46 > 0:25:47It's very spicy and delicious.
0:25:47 > 0:25:51- Cheers to you, and sit down, because I want to ply you with food. - Oh, excellent!
0:25:58 > 0:26:01That is so beautiful, look at it.
0:26:01 > 0:26:07I'm going to transfer this to my seasonal green platter.
0:26:07 > 0:26:11And the really useful thing about this squash
0:26:11 > 0:26:14is that you don't need to eat it piping hot. You just dish it up,
0:26:14 > 0:26:18and if people are late, it'll still be wonderful.
0:26:18 > 0:26:23And as the glazed ham is already cold, as are the spiced peaches,
0:26:23 > 0:26:26you can be very relaxed about when people turn up,
0:26:26 > 0:26:28which is useful at this time of year.
0:26:31 > 0:26:34And now, in a way, I'm going to besmirch
0:26:34 > 0:26:36the beautiful goldenness of the squash
0:26:36 > 0:26:39by crumbling over some blue cheese.
0:26:39 > 0:26:42But although it'll only look a bit less beautiful,
0:26:42 > 0:26:45it will taste divine. I just use a packet,
0:26:45 > 0:26:48about 125g or so of blue cheese.
0:26:48 > 0:26:51You could use any you want. This is St Agur,
0:26:51 > 0:26:55which I love because it's soft and melts into the squash beautifully.
0:26:55 > 0:26:58Though I suppose you could use any sharp goat's cheese.
0:26:58 > 0:27:02And on top of the soft saltiness of the cheese,
0:27:02 > 0:27:07just tumble in 100g of dark, smoky pecans.
0:27:10 > 0:27:16Perfection. Anyway, I'd better take this back out to the hungry hordes.
0:27:16 > 0:27:20Here we are, let the festivities commence.
0:27:20 > 0:27:21Your favourite cheese!
0:27:21 > 0:27:24- I know, I put blue cheese on everything!- Do you really?
0:27:24 > 0:27:28- Well, it kind of adds instant flavour.- Those peaches are intense.
0:27:28 > 0:27:33Oh, good! These did start off as peaches a long time ago.
0:27:33 > 0:27:35But then, I had to rescue them from their cans.
0:27:35 > 0:27:37THEY LAUGH
0:27:41 > 0:27:44I'm going to take the fudge out for everyone before they go, too.
0:27:44 > 0:27:46I'll leave mine in the fridge
0:27:46 > 0:27:50and just eke it out over the next week or so...as if!
0:27:53 > 0:27:56- OK, I come rustling in with goodies! - Hurray!
0:27:56 > 0:27:58- Peaches for you, my baby. - Oh, thank you!
0:27:58 > 0:28:02And chocolate pistachio fudge for everyone. Happy Christmas!
0:28:02 > 0:28:04- Oh, look, how beautiful! - There you are.
0:28:04 > 0:28:06- Thank you.- Happy Christmas!
0:28:06 > 0:28:08- So kind.- Thank you!
0:28:08 > 0:28:10Gone by the time we get home, I'm assuming!
0:28:21 > 0:28:24Subtitles by Red Bee Media Ltd
0:28:24 > 0:28:27E-mail subtitling@bbc.co.uk