0:00:02 > 0:00:05# Merry Christmas, baby
0:00:05 > 0:00:09# You sure did treat me nice
0:00:10 > 0:00:14# Merry Christmas, baby
0:00:15 > 0:00:19# You sure did treat me nice Yes, you did
0:00:20 > 0:00:24# Gave me a diamond ring for Christmas
0:00:24 > 0:00:28# Now I'm living in paradise
0:00:30 > 0:00:32# Well, I'm feeling mighty fine... #
0:00:32 > 0:00:35We all know what we want to have at Christmas dinner.
0:00:35 > 0:00:40At its best it can be unimaginably joyous, there's no other word for it.
0:00:40 > 0:00:43At its worst, it can be tear-inducing and fraught.
0:00:43 > 0:00:49It's that rich panoply - the mixture of so many dishes - that makes it the feast it is.
0:00:49 > 0:00:50I love this meal.
0:00:50 > 0:00:54I love it far too much to risk anything going wrong.
0:00:54 > 0:00:58I have devised my plan of action and I use it year in, year out
0:00:58 > 0:01:02and I'm not just enthusiastic, I am evangelical about it.
0:01:02 > 0:01:05# Merry, merry Christmas, baby
0:01:05 > 0:01:08# Merry Christmas, baby. #
0:01:11 > 0:01:16My countdown begins on Christmas Eve with a bucket,
0:01:16 > 0:01:18several litres of cold water and the turkey.
0:01:18 > 0:01:22I bring tidings of comfort and joy
0:01:22 > 0:01:25and this is the means by which I do it.
0:01:25 > 0:01:28It's not some elaborate Christmas parlour trick.
0:01:28 > 0:01:31What it is, is the means by which
0:01:31 > 0:01:36you need never, ever worry about having a dried-up turkey again.
0:01:36 > 0:01:39It's a miracle bath, a spice bath.
0:01:39 > 0:01:43Starting off with that Christmas spice, the clove,
0:01:43 > 0:01:48some caraway seeds, gorgeous smells of caraway,
0:01:48 > 0:01:51the warmth of star anise,
0:01:53 > 0:01:56mustard seeds,
0:01:56 > 0:02:00just a little bit of heat of a different sort,
0:02:00 > 0:02:05some allspice berries. These are wonderful.
0:02:08 > 0:02:12Throw everything with abandon. How can that be anything other than beautiful?
0:02:12 > 0:02:14And some cinnamon.
0:02:14 > 0:02:20Gorgeous Christmassy scent and fabulous warmth from the cinnamon.
0:02:20 > 0:02:22That is the spices. Quite a lot of them
0:02:22 > 0:02:26but they need help to ooze their way into the turkey.
0:02:26 > 0:02:29This is not a marinade, this is a brine.
0:02:31 > 0:02:35Salt is what turns this into a liquid
0:02:35 > 0:02:37that will permeate the turkey,
0:02:37 > 0:02:43bringing all the spice with it and keeping everything moist while it cooks.
0:02:43 > 0:02:45Brine's not just salty liquid,
0:02:45 > 0:02:49it's sugary, salty liquid. A bit of sugar.
0:02:49 > 0:02:53I don't want just sweetness, I want some taste with it.
0:02:53 > 0:02:58In particular, that gorgeous resiny depth of maple syrup.
0:03:02 > 0:03:07Onions are always the basic unit of savoury cooking and you do need to add some here.
0:03:09 > 0:03:14You won't suddenly find you've got some strangely flavoured turkey
0:03:14 > 0:03:16which tastes of spices and onion.
0:03:16 > 0:03:20It just somehow gives it a bit more fullness
0:03:20 > 0:03:23so it is not just the fact it stays juicy,
0:03:23 > 0:03:26it has a wonderful fullness of taste.
0:03:26 > 0:03:27The same goes with ginger too.
0:03:27 > 0:03:30That great heat.
0:03:33 > 0:03:36Oranges too, very Christmassy.
0:03:36 > 0:03:38Quarter this,
0:03:38 > 0:03:41spritz the juice.
0:03:41 > 0:03:46It is also a flavour purveyor and a force for tenderisation.
0:03:46 > 0:03:49If you've got some parsley knocking about the kitchen, add that.
0:03:49 > 0:03:52I always do. Leaves, stalks and all.
0:03:52 > 0:03:58Everything provides its own scent.
0:04:00 > 0:04:02There we are.
0:04:02 > 0:04:06Fragrant bath water is ready.
0:04:06 > 0:04:09I am now going to get the baby to pop in it.
0:04:11 > 0:04:16This liquid is not just spiced water, it's a magical elixir.
0:04:16 > 0:04:19It's going to transform the turkey
0:04:19 > 0:04:23and it's going to be super juicy
0:04:23 > 0:04:26and gorgeously spiced.
0:04:26 > 0:04:32'My fridge isn't large enough to fit the bucket in, so I leave it outside securely covered.
0:04:32 > 0:04:36'Next, it's time to set out my Christmas schedule.'
0:04:40 > 0:04:44The best way of approaching this is to get a pad, cup of tea,
0:04:44 > 0:04:47a pen and start writing a list.
0:04:47 > 0:04:52Tomorrow, we do know that the turkey will have to go in the oven.
0:04:52 > 0:04:54We will baste it a bit but that's fine.
0:04:54 > 0:04:59What I do every Christmas Day morning, I get started on the gravy.
0:04:59 > 0:05:01This is an allspice gravy
0:05:01 > 0:05:04and for me it takes all the stress out of normal gravy making.
0:05:04 > 0:05:08No last-minute tinkering about with the baking tins on the hob.
0:05:08 > 0:05:12Tomorrow too, I want to do my perfect roast potatoes
0:05:12 > 0:05:16and they really are the ne plus ultra of the potato world.
0:05:17 > 0:05:19There's my maple roast parsnips.
0:05:19 > 0:05:23These are more heavenly than you can believe
0:05:23 > 0:05:25and incredibly easy to make.
0:05:25 > 0:05:29I've also got to have Brussels sprouts. You need Brussels sprouts at Christmas.
0:05:29 > 0:05:35I cook them and toss them in butter, pancetta, chestnuts and Marsala.
0:05:35 > 0:05:39I have to say Christmas Day would not be Christmas Day
0:05:39 > 0:05:43without the smell of bread sauce wafting through the house.
0:05:43 > 0:05:47It is my mother's bread sauce and I make it year in, year out.
0:05:47 > 0:05:52Right now, that leaves me not much to do. All of it pleasurable.
0:05:52 > 0:05:57I've got the Lawsonian staple - the rum butter. It has to be.
0:05:57 > 0:06:02I've got the work of moments with my redder-than-red cranberry sauce.
0:06:02 > 0:06:06First of all I want to start off with the gingerbread stuffing.
0:06:06 > 0:06:09To get cracking on that, I do no more than get a few onions,
0:06:09 > 0:06:13a couple of apples, peel them, quarter them,
0:06:13 > 0:06:16blitz them in the processor
0:06:16 > 0:06:20and cook them gently in a pan with a bit of butter and olive oil.
0:06:25 > 0:06:30This gingerbread stuffing is so full-bodied, so full-flavoured,
0:06:30 > 0:06:33that yes, you can certainly stuff the turkey with it,
0:06:33 > 0:06:36but it really can hold its own if you shove it into a baking dish
0:06:36 > 0:06:40and slip it into the oven alongside the turkey tomorrow.
0:06:40 > 0:06:44The onions and apples are now gorgeous and buttery,
0:06:44 > 0:06:46soft and completely cooked.
0:06:46 > 0:06:49I'm going to get on with the bacon.
0:06:49 > 0:06:51The bacon here with its saltiness
0:06:51 > 0:06:56is so good against the sweet, sharp apples and savoury onions.
0:06:56 > 0:06:58A lot of bacon here.
0:06:58 > 0:07:01Many times when you read a recipe for stuffing, it says belly pork.
0:07:01 > 0:07:07I find using streaky bacon - don't use back bacon - works just as well.
0:07:07 > 0:07:10Blitz this until it's a pink pulp.
0:07:17 > 0:07:20It's going to be full with all the bacon in,
0:07:20 > 0:07:25so you probably need to make this a two-spatula job
0:07:25 > 0:07:29and turn slowly and patiently.
0:07:29 > 0:07:32If I can do that, anyone can.
0:07:33 > 0:07:37Don't expect the bacon to crisp up or colour.
0:07:37 > 0:07:40It will stay pink. You want it to be cooked through a bit.
0:07:40 > 0:07:47Boost the Christmas flavour here by zesting a clementine in.
0:07:49 > 0:07:53For no culinary reason but just because I don't want to burn my hands,
0:07:53 > 0:07:57I'm going to let this cool a bit while I get on with crumbling the gingerbread.
0:07:57 > 0:08:00This announces itself on the packet as "ginger cake".
0:08:00 > 0:08:04I call it gingerbread and no doubt you call it gingerbread too.
0:08:04 > 0:08:06This came to me one moment.
0:08:06 > 0:08:10It shows if you are a food obsessive, every moment is useful.
0:08:10 > 0:08:14I was thinking about how to stuff the turkey and I thought,
0:08:14 > 0:08:17since stuffing is always made with breadcrumbs,
0:08:17 > 0:08:21why did I have to use normal bread, why couldn't I use gingerbread?
0:08:21 > 0:08:25So I tried it and I am a complete convert.
0:08:25 > 0:08:29Turkey has got a delicate flavour and that is one of the things I love about it.
0:08:29 > 0:08:34For that reason, it works well with a robust stuffing with such punch.
0:08:37 > 0:08:39I've got the first loaf crumbled,
0:08:39 > 0:08:43I'm now going to start mixing the gingerbread in
0:08:43 > 0:08:46with the bacon, onion and apple.
0:08:47 > 0:08:48In this goes.
0:08:48 > 0:08:51Most if it in the bowl.
0:08:55 > 0:08:57Crumble this in too.
0:09:01 > 0:09:03Gorgeous smell.
0:09:03 > 0:09:05Because this bowl is pretty full,
0:09:05 > 0:09:10I have to say the easiest way to mix is by hand.
0:09:12 > 0:09:17This is very therapeutic and very pleasing. And I'm done.
0:09:17 > 0:09:20This is cooked, it's mixed, I'll put it in the fridge
0:09:20 > 0:09:22and it will be ready to go in the oven tomorrow.
0:09:22 > 0:09:25# Just hear those sleigh bells jingling
0:09:25 > 0:09:28# Ring-ting-tingling too
0:09:28 > 0:09:35# Come on, it's lovely weather For a sleigh ride together with you
0:09:35 > 0:09:41# Outside the snow is falling And friends are calling yoo-hoo
0:09:41 > 0:09:42# Come on... #
0:09:42 > 0:09:45It's not just children who love rituals at Christmas,
0:09:45 > 0:09:48I have to say that I, as the family cook, really love them as well.
0:09:48 > 0:09:51I know where I stand and obviously, it stands to reason,
0:09:51 > 0:09:55a lot of my rituals are traditions I've inherited from my mother.
0:09:55 > 0:10:01In some sense, I've gone in for a bit of daughterly naughtiness and disobedience
0:10:01 > 0:10:05because my mother always had cranberry sauce out of a jar.
0:10:05 > 0:10:08I would certainly say that for me,
0:10:08 > 0:10:12a Christmas Eve ritual is making cranberry sauce.
0:10:14 > 0:10:18All you need to do is get a pan, a packet of cranberries,
0:10:18 > 0:10:21enter the cranberries into the pan,
0:10:21 > 0:10:24add a snow of sugar,
0:10:24 > 0:10:27a splash of water
0:10:27 > 0:10:31and a glorious glug of cherry brandy.
0:10:35 > 0:10:36Put the heat on
0:10:36 > 0:10:41and when the cranberries start boiling, they will start popping,
0:10:41 > 0:10:44when they have all virtually popped, decant into a bowl
0:10:44 > 0:10:51and you will see although they are cooked, it's slightly runny.
0:10:51 > 0:10:53The minute this sauce is cold,
0:10:53 > 0:10:56because there's so much pectin in cranberries, it will be set.
0:10:58 > 0:11:02My mother always made her brandy butter on Christmas Eve
0:11:02 > 0:11:05and although I still adhere to the ritual,
0:11:05 > 0:11:07I deviate from tradition a little.
0:11:07 > 0:11:13Another act of rebelliousness in that I use rum instead of brandy.
0:11:13 > 0:11:16This is another simple recipe.
0:11:16 > 0:11:20It is just a matter of beating butter with some icing sugar,
0:11:20 > 0:11:23some of the ground almonds
0:11:23 > 0:11:27and a splash or two or three of rum.
0:11:27 > 0:11:32Leave it somewhere cool until tomorrow and avoid the temptation to plunge in it straightaway.
0:11:32 > 0:11:37That is the thing. I love that sense of getting ready for Christmas.
0:11:37 > 0:11:40I'd be happy to spend the rest of the day pottering in the kitchen
0:11:40 > 0:11:44but I have done everything I need to do. That's it till tomorrow.
0:11:52 > 0:11:56- # I wanna talk about my baby - Yeah, yeah
0:11:56 > 0:11:59- # With her pretty smile - Yeah, yeah
0:11:59 > 0:12:03- # She's bound to drive me crazy - Yeah, yeah
0:12:03 > 0:12:06# Makes my heart beat wild
0:12:06 > 0:12:10- # So everybody say yeah - Yeah, yeah
0:12:10 > 0:12:12# Everybody say yeah... #
0:12:12 > 0:12:14Right! Let's get to it.
0:12:14 > 0:12:18Got my bowl of Christmas gravy cheer.
0:12:18 > 0:12:23First I am going to release the turkey from its briny bath,
0:12:23 > 0:12:29and yes, I did get these in my Christmas stocking.
0:12:29 > 0:12:32It looks like something from "Creatures Of The Deep".
0:12:32 > 0:12:35I'm going to wrestle with this.
0:12:35 > 0:12:36It is freezing.
0:12:38 > 0:12:41An Eraserhead moment here.
0:12:41 > 0:12:44I know it's not pretty at this stage
0:12:44 > 0:12:46but it's going to taste fabulous.
0:12:49 > 0:12:52I'll leave the turkey to sit and get to room temperature,
0:12:52 > 0:12:55and I am going to get on with the allspice gravy.
0:12:55 > 0:12:58Water there, salt.
0:12:58 > 0:13:02This allspice gravy has many flavours
0:13:02 > 0:13:06and all of them build together to make this very rounded and gorgeous.
0:13:06 > 0:13:11Celery, never to be underestimated in cooking,
0:13:11 > 0:13:15onion, skins on - the colour will help -
0:13:15 > 0:13:18carrots, wonderfully sweet,
0:13:18 > 0:13:21cinnamon,
0:13:21 > 0:13:24bay leaves and here are the allspice berries
0:13:24 > 0:13:27and some peppercorns.
0:13:28 > 0:13:33Yesterday, I used the zest of this clementine in the stuffing
0:13:33 > 0:13:37and now I'm going to get the juice.
0:13:39 > 0:13:43Get a bit of pulp as well. The more the merrier.
0:13:43 > 0:13:46This does taste of turkey as well.
0:13:46 > 0:13:52You need the turkey giblets or failing that, the turkey neck.
0:13:52 > 0:13:55For viewers of a sensitive disposition,
0:13:55 > 0:13:57look away now.
0:14:00 > 0:14:03Without any more ado, lid on,
0:14:03 > 0:14:06heat on.
0:14:06 > 0:14:08This needs to simmer for two hours
0:14:08 > 0:14:11and I suppose I ought to go and get dressed.
0:14:11 > 0:14:15# Sleigh bells ring, are you listening?
0:14:15 > 0:14:19# In the lane snow is glistening
0:14:19 > 0:14:23# A beautiful sight We're happy tonight
0:14:23 > 0:14:26# Walking in a winter wonderland
0:14:28 > 0:14:31# Gone away is the bluebird
0:14:31 > 0:14:35# Here to stay is a new bird
0:14:35 > 0:14:37# He's singing a song
0:14:37 > 0:14:39# As we go along
0:14:39 > 0:14:42# Walking in a winter wonderland
0:14:43 > 0:14:45# In the meadow we can build a snowman
0:14:46 > 0:14:49# Then pretend that he's a Santa Claus... #
0:14:51 > 0:14:55Now is the perfect time to get all the vegetables done.
0:14:55 > 0:15:00And actually, don't dread it because I love this part. It's quite relaxed.
0:15:00 > 0:15:02A bit of mindless repetitive activity,
0:15:02 > 0:15:05which creates, actually, a feeling of calm.
0:15:06 > 0:15:10I've peeled the parsnips and I've cut them into rather fine twig-like shapes
0:15:10 > 0:15:13and put them in the foil roasting dish.
0:15:13 > 0:15:17The reason why I've done them quite thin is because I don't want to parboil them
0:15:17 > 0:15:21and I really want to make sure that they cook inside
0:15:21 > 0:15:25before they burn on the outside and I am going to roast them in that,
0:15:25 > 0:15:28because I think Christmas is made an awful lot easier
0:15:28 > 0:15:33if you use throw away foil roasting dishes rather than ones you have to scrub for hours afterwards.
0:15:33 > 0:15:38Now the sprouts, I prepare in exactly the same way
0:15:38 > 0:15:41I remember year in year out my mother doing,
0:15:41 > 0:15:45making a cross incision here, just to help them cook more evenly.
0:15:45 > 0:15:47I just do them anyway cos my mother did.
0:15:50 > 0:15:54The way I cut my potatoes, now that is my patented method
0:15:54 > 0:15:57for creating the perfect roast potatoes,
0:15:57 > 0:16:03so I imagine this in a way as if it's going to be cut into a triangle in the middle,
0:16:03 > 0:16:06so I go like that there and I create the triangle
0:16:06 > 0:16:10and then I have three pieces with maximum amount of cut sides
0:16:10 > 0:16:14and it's these cut sides that make all that crunch and crispness.
0:16:14 > 0:16:18I also think that it's better to give someone
0:16:18 > 0:16:22six small roast potatoes than two large ones.
0:16:22 > 0:16:25Anyway, I know I'm right so I'm just going to carry on.
0:16:25 > 0:16:26# While we were walking
0:16:26 > 0:16:30# In a winter wonderland... #
0:16:32 > 0:16:34Time to parboil the potatoes
0:16:34 > 0:16:39which simply means letting them come to a bubble in salted water
0:16:39 > 0:16:42and then boil away for four minutes before draining them
0:16:42 > 0:16:44and I am going to get on with the turkey.
0:16:44 > 0:16:47Although the brine makes the turkey fabulously juicy,
0:16:47 > 0:16:49it does keep it a bit wet.
0:16:49 > 0:16:53I mean, I've dried it but it's still a bit wet, so to help the skin crisp up,
0:16:53 > 0:16:57I am going to melt some butter,
0:16:57 > 0:17:00with some maple syrup.
0:17:00 > 0:17:04Although I always refer to this as a basting liquid, cos I do baste with it,
0:17:04 > 0:17:08it's really a bronzing liquid, just to make sure the skin gets lovely and brown.
0:17:12 > 0:17:14For a four to five kilo bird,
0:17:14 > 0:17:18I reckon on about two-and-a-half hours. That'll be perfect.
0:17:18 > 0:17:22# By the fire
0:17:22 > 0:17:25# While the breeze on high
0:17:25 > 0:17:28# Sang a lullaby
0:17:28 > 0:17:35# You'd be all that I could desire
0:17:35 > 0:17:40# Under stars chilled by the winter... #
0:17:40 > 0:17:44I love this bit when everything is just beginning to come together
0:17:44 > 0:17:47and it gives me a kind of prickle of excitement.
0:17:47 > 0:17:52Anyway, may as well relish it now, cos it's certainly going to get a bit manic later.
0:17:52 > 0:17:54Not that there's that much to do, really.
0:17:54 > 0:17:57And I've already got the bread sauce in hand
0:17:57 > 0:18:00and it's so simple to do, much simpler than you'd ever think.
0:18:05 > 0:18:08All you need to do is pour some milk into a pan
0:18:08 > 0:18:12and into the milk throw an onion that's been peeled and quartered.
0:18:12 > 0:18:15Each quarter studded with one clove
0:18:15 > 0:18:18and a blade of mace, a few bay leaves,
0:18:18 > 0:18:22some peppercorns and a scattering of salt.
0:18:22 > 0:18:26Let all these flavours infuse over heat for a short time,
0:18:26 > 0:18:29and then dig out the onion
0:18:29 > 0:18:35and crumble in a staleish white loaf, the crusts off and sliced.
0:18:38 > 0:18:41Grate over some fresh nutmeg.
0:18:41 > 0:18:46Stir for a while, until all the bread has absorbed the milk
0:18:46 > 0:18:49and take it off the heat for a while with the lid clamped on.
0:18:52 > 0:18:57Another thing almost crossed off my checklist is the gingerbread stuffing.
0:18:57 > 0:19:02All that needs to be done there now is to beat two eggs into it,
0:19:02 > 0:19:06wodge it into terrine and pop it in the oven.
0:19:06 > 0:19:09And this can cook on a rack under the turkey for around an hour.
0:19:15 > 0:19:20I am about to pass on wisdom for which you will be eternally grateful
0:19:20 > 0:19:23or you will be if there's any justice in the world.
0:19:23 > 0:19:26This is my recipe for the perfect roast potato.
0:19:26 > 0:19:31These have been parboiled, but instead of dredging them in flour,
0:19:31 > 0:19:34as is the usual practice, I dredge them,
0:19:34 > 0:19:38and all the women of my mother's family dredge them, in semolina.
0:19:38 > 0:19:42And there's a sweetness to semolina and a slight graininess
0:19:42 > 0:19:47that makes them incredibly crunchy.
0:19:47 > 0:19:49A bit of a workout.
0:19:49 > 0:19:52To burn off the calories I will replace with the potatoes later.
0:19:52 > 0:19:57But if this is one important factor, the other equally important factor
0:19:57 > 0:20:03is that the oil or fat you fry them in must be ferociously hot.
0:20:07 > 0:20:10Now the fat is goose fat
0:20:10 > 0:20:14and the reason it's so good is because it has a very high smoking point,
0:20:14 > 0:20:16which means you can get it incredibly hot
0:20:16 > 0:20:19and it won't make the whole room smell acrid and horrible.
0:20:19 > 0:20:26Plus, it's rather high in omega fatty acids
0:20:26 > 0:20:29so I'm telling you now
0:20:29 > 0:20:33that these roast potatoes are a health food.
0:20:33 > 0:20:35Don't panic if you've just got one oven
0:20:35 > 0:20:39and therefore you can't get the potatoes in a really hot oven
0:20:39 > 0:20:43because you can just take the turkey out, tent it in foil,
0:20:43 > 0:20:48wop the heat up to high and then roast potatoes take about 45 minutes
0:20:48 > 0:20:52and a turkey will sit covered like that fine.
0:20:52 > 0:20:57I just have to hear a potato sizzling in the pan and I start to salivate.
0:20:59 > 0:21:06The oven's on max, so I feel we're just 45 minutes away
0:21:06 > 0:21:09from roast potato heaven.
0:21:21 > 0:21:25Much as I relish the chaos and commotion of Christmas,
0:21:25 > 0:21:27I do think it's important before it all kicks off
0:21:27 > 0:21:32to snatch a quiet moment, so you can go over what you've done, what needs to be done
0:21:32 > 0:21:36and I've come to the conclusion that in order to stave off panic,
0:21:36 > 0:21:38you need to prioritise, so for me,
0:21:38 > 0:21:42I would so much rather buy a Christmas pudding and make my own rum butter
0:21:42 > 0:21:45and all you do is put the pudding in a steamer or saucepan
0:21:45 > 0:21:51and all that steam coming out is so welcoming, it doesn't matter that you haven't made it yourself.
0:21:51 > 0:21:53And I've given up parboiling the parsnips.
0:21:53 > 0:21:56All I do is peel them and cut them small enough
0:21:56 > 0:22:00so I can just smoosh them around in the tin with some maple syrup and vegetable oil
0:22:00 > 0:22:04and then 35 minutes or so in an oven, and they are gorgeous.
0:22:08 > 0:22:09Happy Christmas!
0:22:09 > 0:22:12# Merry Christmas, baby
0:22:12 > 0:22:15# You sure did treat me nice
0:22:18 > 0:22:21# Merry Christmas, baby
0:22:21 > 0:22:25# You sure did treat me nice Yes, you did
0:22:28 > 0:22:30# Gave me a diamond ring for Christmas
0:22:30 > 0:22:35# Now I'm living in paradise
0:22:36 > 0:22:40# Well, I'm feeling mighty fine
0:22:40 > 0:22:44# Got me some good music on my radio... #
0:22:44 > 0:22:49I know that sprouts are so often regarded as some sort of Christmas joke
0:22:49 > 0:22:52but I have to say there's no joke about these.
0:22:52 > 0:22:54They are seriously good.
0:22:54 > 0:22:57Bit different, but not so different that you're shocked.
0:22:57 > 0:23:02Start off with a bit of oil in my special Christmas decanter.
0:23:02 > 0:23:07You don't need too much oil because what's going in next,
0:23:07 > 0:23:12is some cut up bits of pancetta, bacon, really, or lardons you can get from the supermarket.
0:23:15 > 0:23:19I love sprouts with chestnuts
0:23:19 > 0:23:23and I didn't think it was possible to improve on that
0:23:23 > 0:23:26until I added to match the sweetness of chestnuts,
0:23:26 > 0:23:31the saltiness, intense gorgeous savoury saltiness of bacon.
0:23:31 > 0:23:34There's no turning back once you've done that.
0:23:34 > 0:23:37And now, a little bit of butter.
0:23:41 > 0:23:43Because I think chestnuts taste best
0:23:43 > 0:23:46when they've been softened in butter.
0:23:46 > 0:23:50The fact that you're not having to cook and peel your own really makes life easier.
0:23:50 > 0:23:52These have been vacuum packed.
0:23:56 > 0:24:00Now, this is the bit that brings the saltiness of the pancetta
0:24:00 > 0:24:04and the sweetness of the chestnuts together.
0:24:04 > 0:24:08A good splosh of Marsala.
0:24:08 > 0:24:12And now, sprouts still warm.
0:24:12 > 0:24:15I didn't cook these for very long, about five minutes,
0:24:15 > 0:24:19because a sprout that is still nutty is immensely good
0:24:19 > 0:24:24and a sprout that is blowsy and waterlogged is inedible.
0:24:27 > 0:24:31I've got a lot of parsley and actually I'm not using this as a garnish.
0:24:31 > 0:24:34It's really almost as another vegetable in with the sprouts.
0:24:34 > 0:24:37Leave some for later but a huge amount on now.
0:24:41 > 0:24:46The glorious thing about cooking sprouts this way
0:24:46 > 0:24:51is that I think they taste better if you sit them in the pan and clamp on a lid.
0:24:51 > 0:24:57All the taste, the salt of the bacon, the sweetness of the chestnuts will ooze in.
0:24:57 > 0:25:00'And while the sprouts sit there infusing,
0:25:00 > 0:25:03'it gives me a chance to grab a quick snifters.'
0:25:03 > 0:25:08# You sure did treat me nice Yes, you did
0:25:10 > 0:25:13# Gave me a diamond ring for Christmas
0:25:13 > 0:25:16# Now I'm living in paradise... #
0:25:16 > 0:25:18I like to get the turkey out of the oven
0:25:18 > 0:25:23before everyone's absolutely clamouring to sit down at the table and eat.
0:25:23 > 0:25:26It makes it taste better if it can sit and rest for a while
0:25:26 > 0:25:29and besides, it gives me time to do all my finishing touches.
0:25:31 > 0:25:34To complete the gravy,
0:25:34 > 0:25:37all I do is put a couple of spoonfuls of flour in a saucepan
0:25:37 > 0:25:41and whisk in the pan juices from the turkey.
0:25:41 > 0:25:45And my hot allspice stock has been simmering away for a while now
0:25:45 > 0:25:48so I just whisk it in and the gravy's done.
0:25:51 > 0:25:56Because I like a mood of abundance and plenty to dominate, I get a vast platter.
0:25:56 > 0:26:00On one end, I tumble out my maple roast parsnips.
0:26:00 > 0:26:06And the rest I clatteringly fill up with my crunchy roast potatoes.
0:26:09 > 0:26:12You can serve the bread sauce just as it is
0:26:12 > 0:26:16and it would be really good, but it is unspeakably fabulous
0:26:16 > 0:26:22if you warm it up slightly, add in a knob of butter and a dollop of cream.
0:26:28 > 0:26:30The Brussels sprouts need no further tweaking,
0:26:30 > 0:26:35although I do like to have a little scattering of freshly chopped parsley.
0:26:37 > 0:26:41The gingerbread stuffing I serve more or less straight from the oven.
0:26:41 > 0:26:44And then, the final moment of glory awaits
0:26:44 > 0:26:48and that is the triumphant bringing out of the turkey.
0:26:48 > 0:26:50OK, folks.
0:26:50 > 0:26:54# Santa came down the chimney
0:26:54 > 0:26:56# About a half past three
0:26:56 > 0:26:58# Left all these pretty presents
0:26:58 > 0:27:01# That you see before me
0:27:01 > 0:27:03# Merry
0:27:03 > 0:27:05# Merry Christmas, baby
0:27:05 > 0:27:08# You sure did treat me nice
0:27:09 > 0:27:12# I haven't had a drink this morning
0:27:12 > 0:27:18# But I'm all lit up like a Christmas tree
0:27:18 > 0:27:20# Merry Christmas, baby
0:27:20 > 0:27:27# Merry Christmas, baby. #
0:27:36 > 0:27:38CRIES OF APPRECIATION
0:27:39 > 0:27:42# Snow flakes falling
0:27:42 > 0:27:45# Church bells calling
0:27:45 > 0:27:50# It's Christmastime again... #
0:27:50 > 0:27:55This is why Fanny Cradock always used vodka when she was flambeing at the Albert Hall.
0:27:55 > 0:27:58She could make this burn for 11 minutes!
0:27:58 > 0:28:01- Always use vodka with Christmas pudding.- She was something.
0:28:01 > 0:28:04She really was, yes.
0:28:04 > 0:28:07# There's the tree to trim
0:28:07 > 0:28:09# Our glasses brim
0:28:09 > 0:28:15# With love and joy and cheer
0:28:15 > 0:28:21# To all a Merry Christmas
0:28:21 > 0:28:27# And a Happy New Year. #