0:00:04 > 0:00:06# The weather outside is frightful
0:00:06 > 0:00:10# But the fire is so delightful
0:00:10 > 0:00:12# And since we've no place to go
0:00:12 > 0:00:15# Let it snow, let it snow, let it snow... #
0:00:15 > 0:00:19You know, some people are so boringly cynical about Christmas
0:00:19 > 0:00:22but I just love it - every last twinkling light.
0:00:23 > 0:00:25# The lights are turned way down low
0:00:25 > 0:00:28# Let it snow, let it snow, let it snow
0:00:28 > 0:00:32# When we finally kiss good night
0:00:32 > 0:00:35# How I hate going out in the storm
0:00:35 > 0:00:38# But if you really hold me tight
0:00:38 > 0:00:41# All the way home I'll be warm... #
0:00:41 > 0:00:44I am drinking in Christmassyness.
0:00:44 > 0:00:47I mean, there's the market there and my Gluhwein - my mulled wine - here,
0:00:47 > 0:00:53and there's something about the smell of this, it has the trifecta of aroma that is Christmas.
0:00:53 > 0:00:56The fruits, the cinnamon, the cloves
0:00:56 > 0:01:00and I suppose it's this, really, that runs through all my Christmas cooking.
0:01:00 > 0:01:04If I think, really, when I make my Christmas cake, I get the scent of this.
0:01:09 > 0:01:11And my spiced aromatic ham.
0:01:11 > 0:01:15As I pour the Christmas-coloured glaze all over it,
0:01:15 > 0:01:20that is Christmas and that is inspired by the mulled wine, really.
0:01:20 > 0:01:21This is what it's all about -
0:01:21 > 0:01:25not just the smells, but also about relishing tradition,
0:01:25 > 0:01:28but feeling you can play with it too.
0:01:30 > 0:01:32# Merry Christmas, baby
0:01:32 > 0:01:35# Sure did treat me nice
0:01:39 > 0:01:42# Merry Christmas, baby
0:01:42 > 0:01:45# Sure did treat me nice... #
0:01:45 > 0:01:50As much as I love the travelling, this for me is where Christmas really begins.
0:01:50 > 0:01:56Being at home and filling the house with smells of Christmas -
0:01:56 > 0:02:01all those gorgeous spices and everything that makes you feel cosy and your heart lift.
0:02:03 > 0:02:08At this time of year, food has to be familiar and cosy and it has to be welcoming.
0:02:08 > 0:02:13For me Christmas just isn't Christmas unless there's a ham in the fridge,
0:02:13 > 0:02:17sandwiches to be had, and deliciousness always.
0:02:17 > 0:02:19It's so simple. You just start off...
0:02:19 > 0:02:23A pan - and I'm going to pop this inside -
0:02:23 > 0:02:26a snug fit is good, because you don't need as much liquid.
0:02:26 > 0:02:32And now all I need to do is have a lazy stretch for my aromatics.
0:02:32 > 0:02:36It's a funny thing to say but this is my lead aroma - red wine.
0:02:36 > 0:02:41I always have a sort of amount of disdain for those wine writers
0:02:41 > 0:02:45who talk about, you know, the blackberry smells and the new car leather and so on,
0:02:45 > 0:02:50but actually, there really is something incredibly aromatic about wine,
0:02:50 > 0:02:52and especially when it's heated.
0:02:52 > 0:02:57I would say I'm going along the more macho spectrum of aromas
0:02:57 > 0:03:01and I'm going to do some fennel, which is just extraordinarily...
0:03:01 > 0:03:05I'd say it was like liquorice, but it's not as strong as that.
0:03:05 > 0:03:09It's like a leafier form of celery and even if you don't like this kind of thing normally,
0:03:09 > 0:03:11I've been told this is still delicious.
0:03:11 > 0:03:14Just as well.
0:03:14 > 0:03:16And an onion.
0:03:16 > 0:03:17Plonking it in.
0:03:17 > 0:03:19A couple of cloves of garlic.
0:03:19 > 0:03:26And now I'm just going to add some fennel seeds and mixed peppercorns.
0:03:26 > 0:03:32I mean it doesn't matter - you could use black peppercorns, white, but I love the mixture.
0:03:32 > 0:03:35Last, and I know it seems as if I've got liquorice on the brain,
0:03:35 > 0:03:39but these star anise I'm putting in, these two beautiful flowers of it,
0:03:39 > 0:03:44really do have a kind of deep liquorice intensity.
0:03:44 > 0:03:46You couldn't use more than two here.
0:03:46 > 0:03:50# I'll keep you warm... #
0:03:50 > 0:03:54Just need to cover the ham with water and it can be left
0:03:54 > 0:03:59to cook for about three-and-a-half hours, with its heady aromas heavy in the air.
0:04:04 > 0:04:10The ham has been cooked and it's cooled slightly, not cold, just so I can handle it.
0:04:10 > 0:04:14I know it's got a slightly sombre look at the moment, this ham,
0:04:14 > 0:04:17but just you wait, once it's got its glaze on,
0:04:17 > 0:04:20it's going to be as Christmassy as you'll get. I mean, really fabulous.
0:04:20 > 0:04:22Here, redcurrant jelly.
0:04:22 > 0:04:25I love redcurrant jelly. It's incredibly useful.
0:04:25 > 0:04:30It's saved many a too-bitter gravy of mine.
0:04:32 > 0:04:36Some smoked paprika. Ah, look, this incredible colour.
0:04:38 > 0:04:43And now...bit darker in tone but really magnificent in flavour, some cinnamon.
0:04:43 > 0:04:46People think cinnamon is really pudding but it really isn't,
0:04:46 > 0:04:49and you'd be surprised how well it goes with meat.
0:04:49 > 0:04:52Just to counter the sweetness here,
0:04:52 > 0:04:56and to intensify the redness, a little red wine vinegar.
0:04:58 > 0:05:03And while the jelly is melting down - a quick whisk first.
0:05:03 > 0:05:10I'm going to get on with some minor, but still pleasurably absorbing, surgery on the ham.
0:05:10 > 0:05:15# This heart that glows like an ember... #
0:05:17 > 0:05:21I strip off the rind and a little of the fat layer, if it's very thick.
0:05:25 > 0:05:30And cut a diamond pattern into the remaining fat and stud each intersection with a clove.
0:05:30 > 0:05:35The glazed ham will take about 15 minutes to become burnished
0:05:35 > 0:05:38and rosily gold in the heat.
0:05:41 > 0:05:43This just needs to go in the oven,
0:05:43 > 0:05:48to turn this into a kind of full-on Christmas feast,
0:05:48 > 0:05:52and I'll be happy, and it can preside over my table.
0:05:58 > 0:06:02# If it could be so
0:06:02 > 0:06:05# Then you'd keep me so
0:06:05 > 0:06:09# Warm in December
0:06:09 > 0:06:13# Ooh, it's cool in December... #
0:06:15 > 0:06:19Christmas wouldn't be Christmas without my aromatic, spiced ham.
0:06:19 > 0:06:21It's an essential ritual.
0:06:24 > 0:06:27But I need more than that, and I do need a fruit cake.
0:06:27 > 0:06:32I mean, for me, it is necessary. We're talking about a really fruity,
0:06:32 > 0:06:38full-on Christmas cake here and I'm going for the full fragrant immersion.
0:06:38 > 0:06:41Everything is cooked in one pot.
0:06:41 > 0:06:43That's the raisins. You can see there are a lot.
0:06:43 > 0:06:46And currants.
0:06:48 > 0:06:50After the currants, some prunes.
0:06:50 > 0:06:55And it's these prunes that make sure the cake is dark, squishy and moist.
0:06:55 > 0:06:57It used to be called boiled Christmas cake,
0:06:57 > 0:07:05which sounds rather unappetising, and this is just not boiled but soused - aromatic, perfect.
0:07:05 > 0:07:08And to help this intensity along,
0:07:08 > 0:07:14I have been into my declasse drinks cabinet and got some Tia Maria.
0:07:14 > 0:07:17You could use any coffee liqueur
0:07:17 > 0:07:22but what I like about this is it promises to be uniquely dark and intriguing.
0:07:22 > 0:07:26Now some butter, just a small amount.
0:07:26 > 0:07:30You need that, it's going to melt and be gorgeously absorbed.
0:07:30 > 0:07:33Some spice. I just use mixed spice.
0:07:33 > 0:07:38There's something about the fruits and the liqueur in here which makes it taste anyway spicy.
0:07:38 > 0:07:43And I've got dark Muscavado sugar and actually the molasses in the sugar
0:07:43 > 0:07:46gives a strange feeling of spice anyway.
0:07:46 > 0:07:50It's like liquorice, almost, it's so intense.
0:07:50 > 0:07:57And now a gorgeous amber glossy slick of honey.
0:07:59 > 0:08:02Honey is just something that so reminds me of this time of year
0:08:02 > 0:08:09but I also feel the same way about oranges, the way their smell sort of permeates everything.
0:08:09 > 0:08:13And I'm using two - zest and juice.
0:08:13 > 0:08:15It's a lot of juice, I know, but that's what
0:08:15 > 0:08:19keeps this so liquidy and the heat means it's absorbed all in one go.
0:08:19 > 0:08:20Hmmm.
0:08:20 > 0:08:26If I could get a scented candle of this cake mixture, I'd be happy.
0:08:26 > 0:08:31The thing that makes this fruit cake special, and I didn't tell you earlier
0:08:31 > 0:08:35because it made it seem somewhat sort of vulgar and immature,
0:08:35 > 0:08:38is that it's a chocolate fruit cake.
0:08:38 > 0:08:42And the chocolate in this is not instantly obvious and it's not sweet.
0:08:42 > 0:08:49It just gives it a gorgeously haunting, like ghost of chocolate flavour. A real depth.
0:08:49 > 0:08:54Just going to turn the heat on and help everything melt together.
0:08:54 > 0:08:58Then I'll just leave it for now and get on with a bit of Blue Peter work with a cake tin.
0:08:58 > 0:09:01I find it easiest to line the tin with reusable baking parchment.
0:09:01 > 0:09:06The trick is that the paper should come up higher than the sides of the tin
0:09:06 > 0:09:11to insulate the cake and protect the top from burning.
0:09:14 > 0:09:21To turn this boozy, fruity mix into a cake, you need a few extra ingredients.
0:09:21 > 0:09:22Three eggs...
0:09:22 > 0:09:24A cup of flour...
0:09:24 > 0:09:29some ground almonds and half a teaspoon each of bicarb and baking powder.
0:09:29 > 0:09:32And in it goes.
0:09:32 > 0:09:36Just need to stir it all together and this really is my Christmas miracle,
0:09:36 > 0:09:41because the heat has done months of steeping work.
0:09:41 > 0:09:48This is the easiest way of getting that sort of Christmas spirit you will ever find.
0:09:51 > 0:09:58Finally, pop the treacly batter in a pretty low oven for around two hours and that's it, done.
0:09:59 > 0:10:02This, for me, is THE magical moment of Christmas.
0:10:02 > 0:10:05It's time for the cake's unveiling.
0:10:05 > 0:10:07But more important,
0:10:07 > 0:10:09its crowning.
0:10:09 > 0:10:15Now, it's my method of getting the cake, which is fully cooled now in its tin, out.
0:10:15 > 0:10:18There we are.
0:10:18 > 0:10:20Leave it like that, it looks beautiful enough.
0:10:20 > 0:10:22Perfect.
0:10:23 > 0:10:27Take it off its base.
0:10:27 > 0:10:33Peel off this reusable baking parchment.
0:10:33 > 0:10:34This is such great stuff.
0:10:34 > 0:10:36And now there it is.
0:10:36 > 0:10:42So this is a really simple way of decorating the cake, but fabulous.
0:10:42 > 0:10:47In the middle - this is especially useful if your cake has sunk a little -
0:10:47 > 0:10:49some chocolate-covered espresso beans,
0:10:51 > 0:10:56some disco gold glitter - edible, I'm told.
0:10:56 > 0:10:59Can you hear choirs of angels singing?
0:10:59 > 0:11:05I've got some gold stars which I want to
0:11:05 > 0:11:09stud round the outside.
0:11:09 > 0:11:16And finally, I want to drop some little gold baubles in amongst the coffee beans.
0:11:16 > 0:11:21When you see this, you realise there really is no turning back now.
0:11:46 > 0:11:49It always seems like a good idea to have a party at Christmas
0:11:49 > 0:11:53but unless you're careful, it can go hideously wrong.
0:11:53 > 0:11:55Suddenly you feel like some deadline pressured,
0:11:55 > 0:11:59stressed out professional, or not so professional, caterer.
0:11:59 > 0:12:01I don't want to be a caterer.
0:12:01 > 0:12:04I want to eat with friends and have them around at Christmas.
0:12:04 > 0:12:08So I certainly don't do those fussy food origami things.
0:12:08 > 0:12:12I want food that's simple, delicious and feels like a treat at the same time.
0:12:12 > 0:12:16I mean, for example, sticky ribs - how can that not be good?
0:12:16 > 0:12:20And what's lovely is the whole house smells so welcoming,
0:12:20 > 0:12:25as people come in - so the party gets off to a good start.
0:12:25 > 0:12:27I always do my Parma ham bundles,
0:12:27 > 0:12:32with three ingredients and incredibly simple to make.
0:12:32 > 0:12:34I think my friends wouldn't come
0:12:34 > 0:12:40if they didn't know beforehand they were gonna have my crab cakes with lime spritzed on them at the end.
0:12:42 > 0:12:45A party, like a meal, needs a good ending,
0:12:45 > 0:12:48so I finish with a wonderful, decadent, sweet mouthful.
0:12:52 > 0:12:57My first strategy in making Christmas party food joyously undemanding
0:12:57 > 0:13:00is to get the preparation done ahead.
0:13:00 > 0:13:03And I should say, really, that by preparation
0:13:03 > 0:13:07I'm not talking about a vast array of activity.
0:13:07 > 0:13:11I'm talking about five minutes work, or not even that.
0:13:11 > 0:13:15So here is the wherewithal for my sweet and sticky ribs.
0:13:15 > 0:13:20A bit messy, I agree, but you can always give people baby wipes.
0:13:20 > 0:13:23And I have three magic ingredients for this.
0:13:23 > 0:13:26The first, sweet chilli sauce -
0:13:26 > 0:13:29either Thai or Chinese.
0:13:29 > 0:13:35The only important thing is that it's the sweet kind and not the really punchy, fiery kind.
0:13:35 > 0:13:38The best way of thinking about a marinade like this,
0:13:38 > 0:13:41is not think of measurements but proportions and, for me,
0:13:41 > 0:13:44it's two parts of the sweet chilli sauce
0:13:44 > 0:13:48to one part cranberry sauce.
0:13:48 > 0:13:51Not quite in the same register but for Christmas I have to have it.
0:13:51 > 0:13:56To one part sweet, black soy sauce.
0:13:56 > 0:14:01Look at that sweet, thick, black, shiny syrup I've got here.
0:14:01 > 0:14:03And in it goes...
0:14:03 > 0:14:05that gorgeous gloop.
0:14:08 > 0:14:13And then... I want the juice of a clementine.
0:14:17 > 0:14:21And I have to say, I haven't got any such seasonal excuse for the lime,
0:14:21 > 0:14:26but I do think to offset all that very desirable sweetness,
0:14:26 > 0:14:32it is good to have some more acerbic note and the sourness of lime is perfect.
0:14:32 > 0:14:36And the wonderful thing about this marinade, or sauce,
0:14:36 > 0:14:38is that it's so adaptable.
0:14:38 > 0:14:41I use this quite often for chicken wings.
0:14:41 > 0:14:43And, although I don't marinade sausages,
0:14:43 > 0:14:49if you just dunk cocktail sausages in this mixture and then roast them in the oven, they are perfect.
0:14:49 > 0:14:53So they just need to sit in the fridge till this evening and then I'll take them out,
0:14:53 > 0:14:57stick them in a hot oven about an hour and a half before the party,
0:14:57 > 0:15:01and when everyone gets there, they are going to be succulent -
0:15:01 > 0:15:04almost melting off the bone and really sweet and juicy.
0:15:04 > 0:15:08# The snow is snowing
0:15:08 > 0:15:12# The wind is blowing
0:15:12 > 0:15:19# But I can weather the storm
0:15:19 > 0:15:24# What'll I care how much it may storm?
0:15:27 > 0:15:31# I've got my love to keep me warm... #
0:15:31 > 0:15:33I want to get everything ready
0:15:33 > 0:15:36but because I want it to look like a bacchanalian feast,
0:15:36 > 0:15:39I do my decorating shopping at the green grocers.
0:15:39 > 0:15:44And I found some really fabulous clementines with leaves.
0:15:44 > 0:15:46So beautiful!
0:15:46 > 0:15:49And what I like with these...
0:15:49 > 0:15:53I said, you know, like a bacchanalian feast,
0:15:53 > 0:15:57but actually I think there really is something almost Roman
0:15:57 > 0:16:02about the way grapes just tumble down over the edges of things.
0:16:02 > 0:16:06It makes everything look SO beautiful,
0:16:06 > 0:16:10in a sort of ready-to-be-debauched Roman scene kind of a way.
0:16:10 > 0:16:12A few more grapes here.
0:16:12 > 0:16:16But, despite all this talk of bacchanalian abandon,
0:16:16 > 0:16:21at my mother's insistence I'm not forgetting about detritus.
0:16:21 > 0:16:25And practicality means I've got some pewter bowls around,
0:16:25 > 0:16:30so pips and satsuma or clementine peelings can be put there.
0:16:30 > 0:16:33Oh, and you have to have - I have to have -
0:16:33 > 0:16:38gold coins at Christmas and scatter these about as well.
0:16:38 > 0:16:42Really what I want is that the minute people come in,
0:16:42 > 0:16:46they feel surrounded by good things to eat
0:16:46 > 0:16:49and I think it's that that provides warmth and welcome.
0:16:49 > 0:16:53# ..Off with my overcoat
0:16:53 > 0:16:54# Off with my gloves
0:16:55 > 0:16:58# I need no... #
0:16:58 > 0:17:02This is a continuing part of my prepare-ahead strategy.
0:17:02 > 0:17:08I suppose you could say what I'm making is a homespun version of Reese's peanut butter cups.
0:17:08 > 0:17:12And it's useful to have something sweet at the end of a party
0:17:12 > 0:17:16because you don't want to start turning the lights up and down,
0:17:16 > 0:17:18like you used to get at a disco.
0:17:18 > 0:17:22So if something sweet comes out, they know no more food. It's time to sort of wind down.
0:17:22 > 0:17:25The base is made up partly of icing sugar.
0:17:25 > 0:17:30And then... Please don't look too closely cos you'll start worrying this isn't very good for you.
0:17:30 > 0:17:35It's not good for you but it's Christmas. Anyway, some dark sugar.
0:17:35 > 0:17:39You can think about your waistline and your dietary virtue in the new year, if you must.
0:17:39 > 0:17:41Little bit of butter.
0:17:41 > 0:17:44And now the uber-important ingredient - peanut butter.
0:17:44 > 0:17:49I buy that self-righteous organic Hessian weave peanut butter
0:17:49 > 0:17:52but it just won't play here.
0:17:52 > 0:17:57I'm going to mix these together in my mixer just coz I like using it
0:17:57 > 0:18:03but you can see from these ingredients that a wooden spoon and a regular bowl would be just fine.
0:18:04 > 0:18:07And this just needs to be mixed
0:18:07 > 0:18:11until it starts clumping together like wet sand.
0:18:11 > 0:18:16# ..I've got my love to keep me warm... #
0:18:20 > 0:18:21That's about ready.
0:18:21 > 0:18:28I'm just going to squadge this rather lovely vanilla-coloured sand...
0:18:28 > 0:18:32into each cup...
0:18:32 > 0:18:36and go on your merry way until all are filled.
0:18:41 > 0:18:44Just going to add the chocolate.
0:18:44 > 0:18:48I find a mixture of dark and milk chocolate perfect for this.
0:18:48 > 0:18:51# ..The flame, flame grows higher
0:18:51 > 0:18:58# But I will weather the storm
0:18:58 > 0:18:59# What do I care...? #
0:18:59 > 0:19:05I'm going to adorn these little beauties with some jewellery,
0:19:05 > 0:19:07especially for Christmas.
0:19:07 > 0:19:11Look at them - lovely Christmas trinkets.
0:19:11 > 0:19:12# ..Love to keep me
0:19:12 > 0:19:19# I've got my love to keep me warm. #
0:19:22 > 0:19:25There is absolutely no point giving a party
0:19:25 > 0:19:28if you're so tense and wound up about everything,
0:19:28 > 0:19:30you just hate everyone for coming!
0:19:30 > 0:19:33So, as well as the planning ahead strategy that I go in for
0:19:33 > 0:19:37to make everything bearable and enjoyable,
0:19:37 > 0:19:41I also believe you've got to do some things which are ridiculously simple
0:19:41 > 0:19:43but still really fabulous to eat.
0:19:43 > 0:19:47In a way it's an Italian classic, or my take on it,
0:19:47 > 0:19:49just Parma ham and figs.
0:19:49 > 0:19:54So this is my Christmas version, which uses dried figs.
0:19:54 > 0:19:58And it works because you've got incredible Parma ham - salty and pink.
0:19:58 > 0:20:06And some sharp goats' cream cheese, which you can get at the supermarket,
0:20:06 > 0:20:10and then a soft, sweet,
0:20:10 > 0:20:15slightly crunchy dried fig, or just a snipped off piece of it.
0:20:15 > 0:20:21And, along with this, I'll have another Italian-inspired offering.
0:20:21 > 0:20:25When I was young I went to Milan and I remember being really taken
0:20:25 > 0:20:28by these really chic Milanese ladies.
0:20:28 > 0:20:30When they had parties,
0:20:30 > 0:20:35they'd just cut up a huge parmesan into wild wedges and shards.
0:20:35 > 0:20:38And I thought, "When I'm grown up, I'm going to do that!" So I do!
0:20:41 > 0:20:45About an hour-and-a-half before your guests arrive,
0:20:45 > 0:20:49take the ribs out of the fridge and pop them into the oven.
0:20:49 > 0:20:53Now, my crabcakes are the work of moments.
0:20:53 > 0:20:57Start by blitzing a couple of spring onions with a clove of garlic.
0:21:00 > 0:21:04Perfect. The other ingredients are fairly simple.
0:21:04 > 0:21:08These are crab cakes, so in goes the crabmeat -
0:21:08 > 0:21:10just white crab meat here.
0:21:12 > 0:21:15And now a few flavourings.
0:21:15 > 0:21:17I want to add some wasabi,
0:21:17 > 0:21:19which is like a Japanese paste -
0:21:19 > 0:21:22kind of a cross between horseradish and mustard.
0:21:22 > 0:21:27I love the heat it gives and also the glorious green goo.
0:21:27 > 0:21:30I like to sprinkle on a little rice vinegar.
0:21:30 > 0:21:34It seems to set off the sweetness of the crab. Not much.
0:21:34 > 0:21:36Perfect!
0:21:36 > 0:21:38Some soy sauce.
0:21:38 > 0:21:40To bind this mixture together,
0:21:40 > 0:21:42I use rice flour.
0:21:42 > 0:21:46What I really love is brown rice flour from the health shop,
0:21:46 > 0:21:49but use regular or ordinary white rice flour from the supermarket.
0:21:49 > 0:21:53OK. And, er...blitz to mix.
0:21:57 > 0:21:58And that's all there is.
0:21:58 > 0:22:03I'm going to sit the mixture in the fridge, just to firm up.
0:22:03 > 0:22:07But it gives me time to finish getting the room ready
0:22:07 > 0:22:09and start getting myself ready.
0:22:09 > 0:22:11# Say, "It's all right."
0:22:11 > 0:22:13# It's all right
0:22:13 > 0:22:16# Say, "It's all right."
0:22:16 > 0:22:19# It's all right
0:22:19 > 0:22:22# It's all right to have a good time... #
0:22:25 > 0:22:29..just a kind of really broken chunk of parmesan.
0:22:34 > 0:22:37You see, everything is going well, everyone looking after themselves.
0:22:37 > 0:22:42Nothing like a bit of food and that Christmas spirit in a glass.
0:22:42 > 0:22:44I can sneak out - no-one's missing me -
0:22:44 > 0:22:48and check the ribs, which are just as they should be.
0:22:48 > 0:22:52Really browned by the heat. And all gorgeous.
0:22:52 > 0:22:58And just need to be tonged, that's the easiest way, I think, out onto a large plate.
0:22:58 > 0:23:00They're really tender - falling off the bone.
0:23:05 > 0:23:08Perfect. Now, I was going to sprinkle a bit of coriander.
0:23:08 > 0:23:11Although make sure there is someone on duty
0:23:11 > 0:23:14to tell you if you've got green in your teeth.
0:23:17 > 0:23:20It's a homemade barbecue sauce -
0:23:20 > 0:23:22chilli and sweet soy.
0:23:24 > 0:23:26Mmm!
0:23:33 > 0:23:36I'm going to break away from the crowd for a moment
0:23:36 > 0:23:40to do a bit of last minute frying up of the crab cakes.
0:23:40 > 0:23:42And I don't feel apologetic about that
0:23:42 > 0:23:45and I don't regard it as a penance, on the contrary.
0:23:45 > 0:23:48One of the things I like at Christmas parties
0:23:48 > 0:23:52is finding that little bit of quiet space by yourself while you cook
0:23:52 > 0:23:57which you can't really get in any other way and everyone thinks you're working incredibly hard.
0:23:57 > 0:24:00So it's good for everyone.
0:24:01 > 0:24:05# Have a good time cos it's all right... #
0:24:08 > 0:24:11BLUES MUSIC PLAYS
0:24:16 > 0:24:18# You've got soul
0:24:18 > 0:24:22# And everybody knows that it's all right
0:24:22 > 0:24:25# Whoa, it's all right
0:24:25 > 0:24:28# It's all right
0:24:28 > 0:24:32# Have a good time cos it's all right... #
0:24:55 > 0:24:59OK. OK. I know it's a seasonal hazard.
0:24:59 > 0:25:02I'm in danger of losing my Christmas cheer.
0:25:02 > 0:25:04Even the fairy lights are too much for me now!
0:25:04 > 0:25:08What I need is a bowl of something restorative.
0:25:08 > 0:25:13And in that bowl I need something hot and a lot of carbohydrate.
0:25:15 > 0:25:18The heat...I'm going to get from this chorizo sausage,
0:25:18 > 0:25:21or what remains of it in the fridge.
0:25:21 > 0:25:26Oh, I think I'll turn the... pan on now.
0:25:27 > 0:25:31Chop up the chorizo sausage.
0:25:31 > 0:25:34I feel that help is on the way.
0:25:34 > 0:25:39It's chopped fairly small but lets not go mad.
0:25:39 > 0:25:42In this goes.
0:25:42 > 0:25:45And this is just the right sort of heat
0:25:45 > 0:25:50because there is something chewy and salty and even a bit sour
0:25:50 > 0:25:53about the kind of chilly flavour in this.
0:25:55 > 0:26:00OK. So...in with that, some spring onion.
0:26:03 > 0:26:07I wish this knife wouldn't bang so much against the wood!
0:26:08 > 0:26:10Enough.
0:26:11 > 0:26:15And I need a tomato.
0:26:15 > 0:26:21In an ideal world, I would peel and deseed
0:26:21 > 0:26:26but lets not kid ourselves that'll happen now. This will be fine.
0:26:26 > 0:26:30INGREDIENTS IN PAN SIZZLE
0:26:30 > 0:26:33Need some spice in here.
0:26:33 > 0:26:38Cumin. Cumin is actually perfect.
0:26:40 > 0:26:46Now, what this is is kind of thick, spicy, black bean soup.
0:26:46 > 0:26:49Got some black beans.
0:26:49 > 0:26:52Known in my house as the Cuban cure.
0:26:52 > 0:26:56It is indeed a cure for all ills,
0:26:56 > 0:26:58especially self-inflicted ones.
0:27:01 > 0:27:03Needs some stock.
0:27:03 > 0:27:06Just going to use hot water from the kettle
0:27:06 > 0:27:09and some instant chicken stock.
0:27:13 > 0:27:17The deal about this is that it's both a salve
0:27:17 > 0:27:20and also a slight shock to the system.
0:27:20 > 0:27:23You'll get better one way or another...or both.
0:27:23 > 0:27:26Into the bowl.
0:27:29 > 0:27:31Mmm!
0:27:34 > 0:27:37Some coriander.
0:27:37 > 0:27:40Seen better days but then, haven't we all?
0:27:42 > 0:27:46Mmmm! I need lime in this, I don't... Oh!
0:27:46 > 0:27:50This will do. No time to be messing around.
0:27:51 > 0:27:54Come...heal me.
0:27:55 > 0:27:58Cook - heal thyself!
0:28:00 > 0:28:03Oh, thank you, Lord!
0:28:22 > 0:28:26Subtitles by Red Bee Media Ltd
0:28:26 > 0:28:30E-mail subtitling@bbc.co.uk