0:00:05 > 0:00:09# The snow is snowing... #
0:00:09 > 0:00:13They don't call it the bleak midwinter for nothing.
0:00:13 > 0:00:17As the nights close in and the weather turns, home can seem a long way away.
0:00:19 > 0:00:22But what saves me from eternal decline
0:00:22 > 0:00:26is the knowledge that just around the corner
0:00:26 > 0:00:29is the irrepressible sparkle of Christmas.
0:00:29 > 0:00:33Cynics may carp, but I wallow in it all.
0:00:33 > 0:00:36And the minute the city begins to transform itself
0:00:36 > 0:00:39with the festive sparkle, so does my Christmas kitchen.
0:00:39 > 0:00:43Cloves, cinnamon and of course cranberries
0:00:43 > 0:00:47add a spicy depth to my star-topped mince pies.
0:00:47 > 0:00:52I need the velvety warmth of my roast squash and Stilton soup.
0:00:52 > 0:00:55And my star from the east, a gloriously spicy lamb tagine
0:00:55 > 0:01:00with dates, with its red onion, coriander and pomegranate relish.
0:01:00 > 0:01:04# ..How much it may storm
0:01:07 > 0:01:11# You see I've got my love
0:01:11 > 0:01:13# To keep me warm... #
0:01:15 > 0:01:19Here's my moment, when at last I've got the time
0:01:19 > 0:01:21to enjoy being in the kitchen,
0:01:21 > 0:01:25cooking and sharing my table with friends.
0:01:25 > 0:01:29But the all-important thing is to hold on to all of that
0:01:29 > 0:01:32and not get overwhelmed by the burdens of feeding everyone.
0:01:32 > 0:01:38I know it's difficult. You have an ally, and your best friend at this time of year is the freezer.
0:01:38 > 0:01:41Time for a little drink, I think.
0:01:41 > 0:01:43The drink I need is my lychini.
0:01:43 > 0:01:47What it is, really, just a martini but infused
0:01:47 > 0:01:51with the fragrance of lychee, which I think are very Christmassy.
0:01:51 > 0:01:53Right, get everything I need.
0:01:55 > 0:01:58Very simple. I do it by ratios,
0:01:58 > 0:02:02which means you can do either a glass or a pitcher.
0:02:02 > 0:02:08So, one part chilled vodka...
0:02:08 > 0:02:11one part white rum,
0:02:11 > 0:02:13and two parts creme de lychee.
0:02:13 > 0:02:15I know it's a fancy ingredient,
0:02:15 > 0:02:19but this time of year demands a little bit of excess.
0:02:19 > 0:02:23And I'm going to do what every barman would hate,
0:02:23 > 0:02:24and that's add some ice.
0:02:30 > 0:02:34And now my final touch, a little garnish of lychee.
0:02:34 > 0:02:39I'm using canned, I'm afraid, simply because when I peel a fresh lychee
0:02:39 > 0:02:43I just massacre it and I've got nothing to look pretty in the drink.
0:02:43 > 0:02:46It's so hard to describe the taste of a lychee.
0:02:46 > 0:02:49In fact, I don't think it's got a taste so much as a scent.
0:02:49 > 0:02:52It's like spring blossom at Christmas.
0:02:52 > 0:02:56Chin-chin! Mmm.
0:02:57 > 0:03:03# ..What do I care how much it may storm?
0:03:07 > 0:03:14# Cos I've got my love to keep me wa-a-a-rm. #
0:03:17 > 0:03:20A bit of novelty is all well and good at this time of year,
0:03:20 > 0:03:22but Christmas is really about tradition,
0:03:22 > 0:03:24and this is where mince pies,
0:03:24 > 0:03:26my little star-topped mince pies come in.
0:03:26 > 0:03:30I used to think that, really, it wasn't worth your effort
0:03:30 > 0:03:34making your own mince pies, and it wasn't so long ago I thought that.
0:03:34 > 0:03:38And it's true. You can buy perfectly decent mince pies at the shops,
0:03:38 > 0:03:41but I feel so safe and secure knowing that at Christmas
0:03:41 > 0:03:45I've got just a load of these stashed in my deep-freeze.
0:03:45 > 0:03:48The thing is, not only are mince pies very easy to make,
0:03:48 > 0:03:50but it's just so gratifying.
0:03:50 > 0:03:54And this gorgeous feeling is all too easy to achieve.
0:03:54 > 0:03:56First you've got to make your pastry.
0:03:56 > 0:03:59I make a very straightforward, plain pastry.
0:03:59 > 0:04:03I don't think mince pies need any sweet dough at all. Nothing rich.
0:04:03 > 0:04:07Measure out 240g of plain flour into a dish, and into that flour,
0:04:07 > 0:04:13just cut up about 60g of chilled butter
0:04:13 > 0:04:16and little teaspoons of the same weight of vegetable fat,
0:04:16 > 0:04:19and sit that in the deep-freeze for about 20 minutes.
0:04:19 > 0:04:22And it's that brief immersion in the deep-freeze
0:04:22 > 0:04:27that makes the pastry so pliable and relaxingly easy to roll out,
0:04:27 > 0:04:30and later so tender and flaky to eat.
0:04:31 > 0:04:36And while the flour, butter and vegetable shortening are in the deep-freeze,
0:04:36 > 0:04:39squeeze an orange into a little jug, add a pinch of salt
0:04:39 > 0:04:41and put that into the fridge.
0:04:41 > 0:04:45So after these 20 minutes, put the flour with the frozen fats
0:04:45 > 0:04:47into a free-standing mixer
0:04:47 > 0:04:49and then start mixing until
0:04:49 > 0:04:54you've got what looks like a pale pile of rather porridge-like crumbs.
0:04:54 > 0:04:56And then, once that happens,
0:04:56 > 0:04:59you start pouring in the salted, chilled orange juice.
0:04:59 > 0:05:03I use the juice of an orange rather than just water for two reasons.
0:05:03 > 0:05:06One, because the scent of orange is just so Christmassy.
0:05:06 > 0:05:09Also, it's the acid in the orange
0:05:09 > 0:05:11that helps the pastry stay so tender.
0:05:11 > 0:05:17So when the dough's at this point of just looking like it's about to cohere into one whole,
0:05:17 > 0:05:21squidge it together and then form it into three fat little patties.
0:05:21 > 0:05:25Just wrap these in cling and put them in the fridge.
0:05:32 > 0:05:35If the pastry was simple enough,
0:05:35 > 0:05:41the mincemeat, real home-made mincemeat, is child's play.
0:05:41 > 0:05:43It's the work of moments.
0:05:43 > 0:05:47That's if you call just tipping things into a pan and letting them simmer "work".
0:05:47 > 0:05:49We start off positively...
0:05:49 > 0:05:52with some ruby port. Mm!
0:05:52 > 0:05:54Look at that.
0:05:55 > 0:06:00Then some dark brown sugar. So treacly-smelling.
0:06:00 > 0:06:04And the minute you put the heat on,
0:06:04 > 0:06:08you can smell that waft of mulled wine,
0:06:08 > 0:06:12which is essentially what's going on here.
0:06:12 > 0:06:16Now, my mincemeat is a slightly modernised, lighter version, even,
0:06:16 > 0:06:18which is surprising, I know.
0:06:18 > 0:06:21So instead of some grated cooking apple,
0:06:21 > 0:06:23I'm adding fresh cranberries.
0:06:23 > 0:06:26You can use frozen. Don't bother to thaw them.
0:06:26 > 0:06:27Ah, look at those!
0:06:27 > 0:06:30Plumptious beauties.
0:06:30 > 0:06:31Spice. You need spice.
0:06:31 > 0:06:33Got to have spice in mincemeat.
0:06:35 > 0:06:38Some ground ginger, a spoon.
0:06:38 > 0:06:40The same of cinnamon.
0:06:40 > 0:06:44And half of ground cloves.
0:06:46 > 0:06:53And smelling this, you really sense the medieval origins of mincemeat.
0:06:53 > 0:06:55Give it a stir,
0:06:55 > 0:06:58so that all their gleaming redness
0:06:58 > 0:07:02is slicked in the dark, spiced syrup.
0:07:02 > 0:07:06I like it when it starts bubbling. Right, some dried fruit.
0:07:06 > 0:07:11You have to have dried fruit. That is essentially what mincemeat is.
0:07:11 > 0:07:14Some raisins...
0:07:14 > 0:07:15sultanas.
0:07:15 > 0:07:19I never used mixed peel because I don't like it.
0:07:19 > 0:07:22And strangely, I'm not using suet here, so for once
0:07:22 > 0:07:25I'm keeping company with the healthy-living brigade.
0:07:25 > 0:07:27Very disconcerting.
0:07:27 > 0:07:32This is actually quite light but what's so fantastic about it
0:07:32 > 0:07:34is that it's rich and boozy,
0:07:34 > 0:07:37but fresh and fruity at the same time.
0:07:37 > 0:07:39Some dried cranberries.
0:07:40 > 0:07:43These will glisten like garnets later.
0:07:43 > 0:07:47And finally...the zest and juice
0:07:47 > 0:07:50of a clementine, or satsuma. Whatever you've got.
0:07:52 > 0:07:58That orange snow on all the gleaming, gorgeous redness.
0:08:00 > 0:08:03I want the juice but I can't be bothered to get a proper squeezer.
0:08:03 > 0:08:06Just do it by hand.
0:08:06 > 0:08:08Get some pulp out this way too, which is good.
0:08:08 > 0:08:11So this needs to simmer for 20 minutes.
0:08:13 > 0:08:19And while that is happening, I can get on with rolling out my pastry.
0:08:42 > 0:08:45Right, so, this has cooled a little.
0:08:45 > 0:08:49So the piece de resistance, some brandy.
0:08:51 > 0:08:53Droplet of almond extract.
0:08:53 > 0:08:57Slightly more generous splosh of vanilla.
0:08:57 > 0:08:59And a squirt of honey.
0:09:01 > 0:09:05I like to beat this quite a bit with my wooden spoon.
0:09:05 > 0:09:07Not that I want mush, but more
0:09:07 > 0:09:12just to encourage it to turn into berry-beaded paste.
0:09:15 > 0:09:19Well, this beautiful cranberry-studded mincemeat is cool,
0:09:19 > 0:09:24and so I can fill these teeny little pastry cases.
0:09:24 > 0:09:28If I could sing, I would be bursting into a carol now.
0:09:28 > 0:09:32But I really can't, so it's just going on inside my head.
0:09:32 > 0:09:35# Sleigh bells ring Are you listening?
0:09:36 > 0:09:41# In the lane snow is glistening... #
0:09:41 > 0:09:45What I find makes my life easier, which is important at all times,
0:09:45 > 0:09:47but never more so than at Christmas,
0:09:47 > 0:09:50is that I can cook all of these in one go.
0:09:50 > 0:09:53Just in a hot oven for about 15 minutes.
0:09:53 > 0:09:55And then the ones that I want later,
0:09:55 > 0:09:57I will pop, cooled,
0:09:57 > 0:10:01in the deep-freeze, ready to be reheated at a later date.
0:10:01 > 0:10:05And the thing is that frozen, thawed, reheated,
0:10:05 > 0:10:08they are still perfect.
0:10:08 > 0:10:10Crisp pastry,
0:10:10 > 0:10:13gorgeous, spicy, gooey interior.
0:10:17 > 0:10:20# ..He'll say, "Are you married?"
0:10:20 > 0:10:22# We'll say, "No man
0:10:22 > 0:10:25# "But you can do the job when you're in town"
0:10:25 > 0:10:30# Later on we'll conspire
0:10:30 > 0:10:34# As we groove by the fire
0:10:35 > 0:10:37# To face unafraid
0:10:37 > 0:10:40# The plans that we've made
0:10:40 > 0:10:44# Walking in a winter wonderland
0:10:44 > 0:10:47# La-di da-di-da di-da-di-da... #
0:10:52 > 0:10:54I've come down into the icy depths
0:10:54 > 0:10:56to stash away my mince pies in the freezer,
0:10:56 > 0:10:59not that they'll last very long there, I have to say,
0:10:59 > 0:11:02unlike a lot of the stuff I keep frozen.
0:11:02 > 0:11:07For example, I've got some chicken necks and feet, bought in the hope
0:11:07 > 0:11:09that I would make some fantastic soup.
0:11:09 > 0:11:12They're known in the trade as walkie-talkies.
0:11:12 > 0:11:14And that is some ostrich.
0:11:14 > 0:11:18A hangover from my rare meats phase, short-lived, I have to say.
0:11:18 > 0:11:22But the thing about the deep-freeze at this time of year
0:11:22 > 0:11:26is that it's really a seasonal store cupboard for instant meals.
0:11:26 > 0:11:30A case in point is my sweet potato and butternut soup.
0:11:30 > 0:11:34I have to have a regular supply of this at this time of year,
0:11:34 > 0:11:38because it really is one of my firm freezer favourites.
0:11:38 > 0:11:40# Merry Christmas baby... #
0:11:40 > 0:11:44Peel and chop an onion and then chop and de-seed a butternut squash. Don't bother to peel it.
0:11:44 > 0:11:48Then don't bother to peel, either, a sweet potato, but slice it
0:11:48 > 0:11:50and put all three on a baking tray.
0:11:50 > 0:11:53# ..Merry Christmas baby... #
0:11:53 > 0:11:55Sprinkle with some cinnamon and nutmeg,
0:11:55 > 0:11:59and drizzle over with some olive oil, regular stuff.
0:11:59 > 0:12:02Then put in a hot oven for about an hour.
0:12:02 > 0:12:05# ..Gave me a diamond ring for Christmas
0:12:05 > 0:12:09# And I'm living in paradise... #
0:12:10 > 0:12:13Mm! Perfect.
0:12:13 > 0:12:17This would be a fantastic no-fuss vegetable dish just as it is.
0:12:17 > 0:12:19For now, I'm after soup,
0:12:19 > 0:12:20so I'm going to blend it.
0:12:20 > 0:12:24The un-peeled sweet potato and butternut
0:12:24 > 0:12:28and the bits of almost-charred but certainly softened onion
0:12:28 > 0:12:31go into the blender.
0:12:31 > 0:12:35It's better to do it in two or three batches, really.
0:12:35 > 0:12:40And now into the blender, about 500ml of vegetable stock.
0:12:40 > 0:12:42And when I say stock,
0:12:42 > 0:12:46it's just hot water and vegetable bouillon granules.
0:12:46 > 0:12:49A teeny bit more.
0:12:50 > 0:12:53Right. It's quite helpful if you've got a blender
0:12:53 > 0:12:56with one of these steam outlets at the top.
0:12:56 > 0:12:59Otherwise wait until the soup is a bit cooler when you blend.
0:12:59 > 0:13:00And the moment of truth.
0:13:00 > 0:13:03There we are.
0:13:08 > 0:13:10It could hardly be simpler.
0:13:10 > 0:13:12I do like a little flourish at the end though.
0:13:12 > 0:13:17So, against the sweet graininess of the soup,
0:13:17 > 0:13:19I'm going to add a drizzle of buttermilk,
0:13:19 > 0:13:23although you could use natural yoghurt, and blue cheese.
0:13:23 > 0:13:27Salt and sour, against this honeyed richness.
0:13:27 > 0:13:31I know it looks a bit too thick right now
0:13:31 > 0:13:35but I've got some more broth which I can use to thin it down
0:13:35 > 0:13:38and get it to just the right consistency.
0:13:38 > 0:13:41Thick and velvety,
0:13:41 > 0:13:42but not gloopy.
0:13:42 > 0:13:46If you're having this to help you after a Christmas party hangover,
0:13:46 > 0:13:50I suggest a few drops of really devilishly hot chilli oil.
0:13:50 > 0:13:57But for now, I'm content to make my blue cheese drizzle.
0:13:57 > 0:14:01Now, an advanced taste of the Christmas Stilton.
0:14:01 > 0:14:02Just crumble it in.
0:14:03 > 0:14:07And although I like buttermilk, it can be hard to get,
0:14:07 > 0:14:09so any runny plain yoghurt is fine.
0:14:09 > 0:14:13So the salt here with the cheese and the sour tang of the buttermilk
0:14:13 > 0:14:16combine absolutely brilliantly.
0:14:16 > 0:14:19That's it. And we blitz again.
0:14:27 > 0:14:28Right. We need to pour.
0:14:32 > 0:14:36A perfect counterpoint to this in colour as well as taste.
0:14:36 > 0:14:38Now, if you're making the soup in advance,
0:14:38 > 0:14:42you may find you want to add some liquid as you reheat.
0:14:42 > 0:14:45For now it's perfect, and I think I can afford a ladle or two.
0:14:50 > 0:14:56And yes, I know my blue cheese swirl is a bit '80s...
0:14:58 > 0:15:00..but, you know, what's wrong in that?
0:15:03 > 0:15:05Mm!
0:15:10 > 0:15:12Nirvana for Noel.
0:15:18 > 0:15:20# ..Merry Christmas pretty baby
0:15:22 > 0:15:25# You sure been good to me
0:15:29 > 0:15:32# Well I haven't had a drink this morning
0:15:35 > 0:15:38# But I'm all lit up like a Christmas tree... #
0:15:46 > 0:15:51For me, Christmas is about the cosiness, the comfort of traditions.
0:15:51 > 0:15:54And my way of heralding in the season is by making sure
0:15:54 > 0:16:00I'm at a table loaded with food and surrounded by friends.
0:16:01 > 0:16:04One of the suppers I like to do most for friends at this time of year
0:16:04 > 0:16:08is something which is luscious and full of Eastern promise.
0:16:08 > 0:16:13A tagine studded with dates and cooked in pomegranate juice.
0:16:13 > 0:16:15And with this scented and spiced stew
0:16:15 > 0:16:21I like to festoon and adorn it with my pomegranate and red onion relish.
0:16:21 > 0:16:25A fantastic tangle of puce onion and scarlet beads,
0:16:25 > 0:16:28and flecked with green coriander.
0:16:29 > 0:16:32But much as I love tradition, I adore making new discoveries,
0:16:32 > 0:16:36and my latest and, I have to say, most enthusiastic discovery
0:16:36 > 0:16:39is from an American 1950s diner classic.
0:16:39 > 0:16:42The girdle-buster pie, which I've adapted and made my own
0:16:42 > 0:16:46by layering up crushed digestive biscuits with butter
0:16:46 > 0:16:50and chocolate chips and then a cool, smooth layer of coffee ice-cream.
0:16:50 > 0:16:57And on the top, the gooiest, chewiest bourbon-laced butterscotch.
0:16:58 > 0:17:02And it's incredibly easy to make, not least because the freezer does all the work.
0:17:02 > 0:17:06First you process some digestive biscuits
0:17:06 > 0:17:11along with some soft, unsalted butter and some chocolate chunks.
0:17:14 > 0:17:17You should end up with a damp, sandy rubble which you just tip out
0:17:17 > 0:17:21and press into and up the sides of a flan dish.
0:17:21 > 0:17:25Put this into the freezer for about an hour to firm up.
0:17:25 > 0:17:28Slightly soften some good, shop-bought coffee ice-cream,
0:17:28 > 0:17:30just enough to be scooped
0:17:30 > 0:17:32and spread into the prepared case,
0:17:32 > 0:17:36and then cover with cling and stick this back into the freezer.
0:17:36 > 0:17:39And now for the girdle-buster pie's crowning glory.
0:17:39 > 0:17:43You do need to cook the butterscotch sauce but it's not hard.
0:17:43 > 0:17:46Pour some golden syrup into a saucepan
0:17:46 > 0:17:51and melt it on a low heat with some butter and muscovado sugar.
0:17:51 > 0:17:57Now turn up the heat a bit and bring it to the boil, and let it bubble away for five minutes.
0:17:58 > 0:18:00Now turn off the heat and add the bourbon.
0:18:02 > 0:18:04Then stir in some double cream,
0:18:04 > 0:18:08and it's the cream that turns the caramel in the pan
0:18:08 > 0:18:10into a butterscotch sauce.
0:18:10 > 0:18:13Let this cool but not set.
0:18:13 > 0:18:16Then pour it gloopily and glossily
0:18:16 > 0:18:18over the ice-cream layer in the flan dish.
0:18:24 > 0:18:26This is a real seasonal splurge,
0:18:26 > 0:18:31but as Mae West said, "Too much of a good thing can be wonderful."
0:18:33 > 0:18:35# Some folks think you're happy
0:18:38 > 0:18:40# When you wear your smile
0:18:42 > 0:18:44# What about your tribulations?
0:18:47 > 0:18:49# And all...all of your trials?
0:18:51 > 0:18:54# Smile
0:18:54 > 0:18:57# Smile at lots of things
0:18:59 > 0:19:05# The good the bad the hurt... #
0:19:05 > 0:19:07This tagine is the traditional way
0:19:07 > 0:19:11I kick off my seasonal spirit-lifting suppers.
0:19:11 > 0:19:13Right, onions.
0:19:14 > 0:19:17Just need to be roughly chopped.
0:19:17 > 0:19:20There's something so reassuring, I always find,
0:19:20 > 0:19:25about the way so many recipes start with, "Chop some onions."
0:19:25 > 0:19:29And in this tagine, these onions are cooked so softly and so slowly
0:19:29 > 0:19:35that they really infuse everything with glorious sweetness.
0:19:35 > 0:19:40And sweetness, I think, is both festive and comforting.
0:19:40 > 0:19:42And what better combination?
0:19:44 > 0:19:46So, heat on.
0:19:46 > 0:19:49Some oil. Just flavourless vegetable oil
0:19:49 > 0:19:52or ordinary not extra virgin olive oil will do.
0:19:52 > 0:19:55After Christmas I use goose fat.
0:19:55 > 0:20:00And now the onions...can cook.
0:20:00 > 0:20:04Ah, I love the sound of the sizzle.
0:20:04 > 0:20:08It's like when you have a fire and it crackles.
0:20:08 > 0:20:10Such a cosy-making sound.
0:20:12 > 0:20:16I should confess that I often call a stew a tagine
0:20:16 > 0:20:18just because I think it makes it sound
0:20:18 > 0:20:20so much more exotically alluring,
0:20:20 > 0:20:24but this actually can properly be called a tagine
0:20:24 > 0:20:27because its inspiration is entirely Moroccan.
0:20:29 > 0:20:31So these onions are soft,
0:20:31 > 0:20:33and now they can be spiced up
0:20:33 > 0:20:36because I'm after the scent of the souk.
0:20:38 > 0:20:39With cinnamon.
0:20:43 > 0:20:50Some turmeric to lend its fabulous goldness.
0:20:52 > 0:20:57And I love the peppery warmth you get from ground ginger.
0:20:59 > 0:21:02Some ground cumin.
0:21:02 > 0:21:05For me, that is the scent of the Middle East.
0:21:07 > 0:21:11And finally, because this is a "more is more" time of year,
0:21:11 > 0:21:12some allspice.
0:21:12 > 0:21:17I'm telling you, you can dispense with the scented candles
0:21:17 > 0:21:19if you make this tagine.
0:21:24 > 0:21:28That's it, and I'm ready for my lamb.
0:21:30 > 0:21:33I'm going for diced leg here. And I have to say that
0:21:33 > 0:21:36even if you're not using a traditional tagine,
0:21:36 > 0:21:40there's no need to, it's good to use a wide and shallow casserole
0:21:40 > 0:21:43simply because you can brown the meat more
0:21:43 > 0:21:46and you need less liquid. Do you know what?
0:21:46 > 0:21:48I'm going to put it all in at once.
0:21:48 > 0:21:50I probably shouldn't...
0:21:50 > 0:21:52but, hey, let's live a little.
0:21:55 > 0:21:58You don't need to be too fastidious
0:21:58 > 0:21:59about browning the meat.
0:21:59 > 0:22:04I just want to stir slowly...
0:22:04 > 0:22:07but thoroughly...
0:22:07 > 0:22:08to give it a light searing.
0:22:11 > 0:22:14Now, you can't have Christmas without dates,
0:22:14 > 0:22:17and there is something about having rich fruit
0:22:17 > 0:22:21in meat dishes that does feel even more Christmassy to me.
0:22:23 > 0:22:25These are so gorgeously sticky.
0:22:27 > 0:22:30To punctuate that grainy sweetness
0:22:30 > 0:22:36of the dates, but to keep it in its exotic milieu,
0:22:36 > 0:22:41some pomegranate juice with that sour, sharp tang.
0:22:41 > 0:22:43Beautiful colour as well.
0:22:43 > 0:22:47Don't need too much. Top up with water.
0:22:50 > 0:22:51Now all I need is some salt
0:22:54 > 0:22:56And to give this a good stir.
0:22:56 > 0:23:00If you're using a regular casserole, you can just put the lid on
0:23:00 > 0:23:03and pop this in a really low oven for about two hours.
0:23:03 > 0:23:07But if you are using a tagine, with its conical, funnel-like lid,
0:23:07 > 0:23:09it almost turns this into an oven
0:23:09 > 0:23:12of its own and I can leave it there with its hat on,
0:23:12 > 0:23:14simmering gently for about two hours.
0:23:14 > 0:23:16And when my guests arrive, I have to say,
0:23:16 > 0:23:19they'll be met with the most fabulously-welcoming smell.
0:23:19 > 0:23:22# The snow is snowing
0:23:22 > 0:23:25# And the wind is blowing
0:23:25 > 0:23:31# ..But I can weather the storm... #
0:23:31 > 0:23:33OK? Drink time. Thanks for doing that.
0:23:33 > 0:23:38You can't have too much of this, actually. You really can't.
0:23:38 > 0:23:41Can I hand you these, a lychee in your lychini?
0:23:41 > 0:23:43Now, it has got a kick to it.
0:23:43 > 0:23:46- I'm sure it has.- I won't give you too much.- Yeah, thank you.
0:23:46 > 0:23:48LAUGHTER
0:23:49 > 0:23:51It is, but I can't really...
0:23:51 > 0:23:53I put some of the juice in the drink.
0:23:53 > 0:23:55Take the two bottles out.
0:24:00 > 0:24:03I'm going to leave you just for a moment,
0:24:03 > 0:24:06- only because I'm going to feed you before you drink more.- Ah.
0:24:08 > 0:24:13# ..I've got my love to keep me warm... #
0:24:13 > 0:24:16I'm making my red onion and pomegranate relish.
0:24:16 > 0:24:21I've got a red onion here which I'm going to cut in half,
0:24:21 > 0:24:25and then slice into fine half-moons. Steady.
0:24:26 > 0:24:30And these go into the pomegranate juice.
0:24:32 > 0:24:35And on top of the pomegranate juice and on the onions,
0:24:35 > 0:24:38I'm going to add some lime juice.
0:24:38 > 0:24:41The lime juice, along with the pomegranate juice,
0:24:41 > 0:24:47offers acidity, which not only takes the harshness out of the onion,
0:24:47 > 0:24:53but it also helps make it a fantastic, almost lit-up, pink.
0:24:54 > 0:24:58Those are almost ready. The tagine is ready.
0:24:58 > 0:25:02Time for the final jubilant assembly. You wait.
0:25:02 > 0:25:06Lift the macerated onion out of the steeping liquid.
0:25:06 > 0:25:09Beautifully pink. And we're going with my hot-pink tablecloth,
0:25:09 > 0:25:11which I'm very pleased about.
0:25:12 > 0:25:18Now some pomegranate seeds,
0:25:18 > 0:25:20and then some salt.
0:25:20 > 0:25:22And then some more pomegranates,
0:25:22 > 0:25:27because I cannot resist those beautiful jewels.
0:25:27 > 0:25:32And a little seasonal snipping, with my red scissors, of coriander.
0:25:36 > 0:25:38It's all come together.
0:25:38 > 0:25:42Pomegranate and red onion relish for the tagine.
0:25:42 > 0:25:44- Delicious.- Lovely colours.
0:25:44 > 0:25:47I know. Not subtle, is it? I put the B in subtle.
0:25:52 > 0:25:57# ..Just watch those icicles form
0:25:58 > 0:26:02# What do I care if icicles form...? #
0:26:02 > 0:26:06I'm going to give you some of this soup and you can help yourselves.
0:26:06 > 0:26:08# ..I've got my love to keep me warm
0:26:13 > 0:26:17# Off with my overcoat
0:26:17 > 0:26:20# Off with my gloves
0:26:20 > 0:26:23# Who needs an overcoat?
0:26:23 > 0:26:26# I'm burning with love
0:26:26 > 0:26:29# My heart's on fire
0:26:29 > 0:26:33# And the flame grows higher... #
0:26:33 > 0:26:36I'll be back in a moment.
0:26:36 > 0:26:40Well, if I'm kicking off Christmas, I start as I mean to go on.
0:26:40 > 0:26:43This is no time for restraint. Hence, of course...
0:26:44 > 0:26:47..the girdle-buster,
0:26:47 > 0:26:51in all its gluttony-gratifying glory. Look at that.
0:26:51 > 0:26:53I just so love the mixture between
0:26:53 > 0:26:58crumbly, knubbly, chocolaty biscuit and the smooth ice-cream, so cold.
0:26:58 > 0:27:02And then, of course, that bourbon-laced butterscotch.
0:27:02 > 0:27:05Don't say I never look after you.
0:27:07 > 0:27:09It's cruel but it's necessary.
0:27:09 > 0:27:11- Ah!- You wait.
0:27:11 > 0:27:13It is what it says.
0:27:15 > 0:27:21# ..So I will weather the storm
0:27:21 > 0:27:26# What do I care how much it storms?
0:27:30 > 0:27:35# I've got my love to keep me warm
0:27:37 > 0:27:41# I've got my love to keep me warm... #
0:27:41 > 0:27:44Subtitles by Red Bee Media Ltd
0:27:44 > 0:27:47E-mail subtitling@bbc.co.uk
0:27:50 > 0:27:56# Santa baby forgot to mention one little thing
0:27:56 > 0:27:58# A ring
0:27:58 > 0:28:03# I don't mean on the phone Santa baby
0:28:03 > 0:28:07# So hurry down the chimney tonight
0:28:08 > 0:28:11# Hurry down the chimney tonight
0:28:15 > 0:28:19# Hurry...tonight. #