0:00:02 > 0:00:04# Jingle bell, jingle bell jingle bell rock
0:00:04 > 0:00:08# Jingle bells swing and jingle bells ring
0:00:08 > 0:00:11# Snowing and blowing up bushels of fun
0:00:11 > 0:00:16# Now the jingle hop has begun. #
0:00:16 > 0:00:20Much as I love Christmas, the shops are not where I want to be at this time of year.
0:00:20 > 0:00:22# Jingle bells chime in jingle bell time. #
0:00:22 > 0:00:28Queuing, panicking, and trying to find the parking space do not induce the seasonal spirit in me.
0:00:31 > 0:00:32So cliched or not,
0:00:32 > 0:00:36I'm going back to basics and I want to find a way of celebrating Christmas
0:00:36 > 0:00:42that is less about shopping and more about enjoying, so this year I'm making presents.
0:00:42 > 0:00:45Now I haven't magicked more hours in the day and I certainly
0:00:45 > 0:00:49don't want to turn my kitchen into a kind of conveyer belt,
0:00:49 > 0:00:52but time spent making effortless homemade
0:00:52 > 0:00:56melon spiced chutneys, perfect presents,
0:00:56 > 0:01:00and my irresistible Christmas Puddini bonbons
0:01:00 > 0:01:04really is a kind of therapy in the middle of all this seasonal madness.
0:01:04 > 0:01:08# Jingle bell, jingle bell, jingle bell rock
0:01:08 > 0:01:11# Jingle bell chime in jingle bell time
0:01:11 > 0:01:14# Dancing and prancing in Jingle Bell Square... #
0:01:14 > 0:01:18I would so much rather be in the kitchen
0:01:18 > 0:01:22making presents than in the hell of the shops queuing up to buy them.
0:01:22 > 0:01:26I have to say that although I'm not normally keen on the sort of
0:01:26 > 0:01:31picture pretty, I have been totally overwhelmed by the lure of the cute
0:01:31 > 0:01:34in the form of my Christmas Puddini bonbons.
0:01:34 > 0:01:38I mean you can tell I've gone by the name I've given them.
0:01:38 > 0:01:42You start off with some cooked and cooled Christmas Pudding.
0:01:42 > 0:01:44You can either buy a little one early
0:01:44 > 0:01:49or you can breath new life into last year's, just crumble that into a bowl.
0:01:49 > 0:01:52Now we need some dark chocolate...
0:01:57 > 0:02:02Let that melt while I pour over one of my favourite ingredients,
0:02:02 > 0:02:04some Pedro Ximenez.
0:02:06 > 0:02:07Pedro Ximenez -
0:02:07 > 0:02:10I think I've made it clear I'm not a Spanish speaker -
0:02:10 > 0:02:14is a particular grape variety, and what it produces is a sherry
0:02:14 > 0:02:17that is so rich and raisiny and dark and treacly, look at it.
0:02:17 > 0:02:20If you don't get that, just use sweet sherry.
0:02:20 > 0:02:23I can't promise it'll be the same but it'll still work.
0:02:23 > 0:02:26And then, smallish amount...
0:02:28 > 0:02:31..of gorgeous oozy golden syrup.
0:02:32 > 0:02:34Stir this together.
0:02:37 > 0:02:40I have to say if I were to attempt making, you know,
0:02:40 > 0:02:46proper homemade sweets with sugar thermometers and boiling points and all that fandango,
0:02:46 > 0:02:50I'd go into a complete meltdown, but this is relaxingly easy.
0:02:50 > 0:02:53When this is stirred together...
0:02:54 > 0:02:57..we'll pour in the melted chocolate.
0:02:58 > 0:03:00Beautiful.
0:03:00 > 0:03:06I just need to scrape this molten chocolate onto the pudding
0:03:06 > 0:03:09and this, in effect, is the glue
0:03:09 > 0:03:12that sticks the bits of Christmas pudding together...
0:03:14 > 0:03:19..so that I can form my bulging baby Christmas Puddini.
0:03:21 > 0:03:23Right, that's done.
0:03:23 > 0:03:25Now to roll these out,
0:03:25 > 0:03:31I feel I am best advised to put on my CSI gloves, never a hardship,
0:03:31 > 0:03:37and now it is just a case of roll 'em, roll 'em, roll 'em.
0:03:38 > 0:03:43# You gotta accentuate the positive... #
0:03:43 > 0:03:47In effect, what I'm trying to create here
0:03:47 > 0:03:50is that cannonball shape
0:03:50 > 0:03:55of the original olde Christmas puddings only in dolls' house size.
0:03:55 > 0:03:58# You gotta spread joy up to the maximum
0:03:58 > 0:04:00# bring gloom down to the minimum... #
0:04:00 > 0:04:03So these need to go in the fridge for a bit just to firm up.
0:04:03 > 0:04:07Meanwhile I can get on with melting the white chocolate for the topping.
0:04:07 > 0:04:09# Liable to walk upon the scene
0:04:09 > 0:04:11# To illustrate my last remark... #
0:04:11 > 0:04:14Now these are ready to come into their own.
0:04:14 > 0:04:16The white chocolate has melted
0:04:16 > 0:04:19and let a teeny bit dribble over the top.
0:04:21 > 0:04:26It's meant to look like the drippy icing on the top of Dickensian Christmas puddings.
0:04:28 > 0:04:30# You gotta accentuate the positive
0:04:30 > 0:04:32# eliminate the negative... #
0:04:32 > 0:04:34There we are, beautiful and snow-capped.
0:04:34 > 0:04:41And now I'm going to cut out some holly berries and leaves from these candied cherries.
0:04:41 > 0:04:43You will curse my name as you do this, I know,
0:04:43 > 0:04:46they're so sticky and fiddly.
0:04:46 > 0:04:49However when you're done, you will thank me.
0:04:51 > 0:04:53Out of the red...
0:04:53 > 0:04:56candied cherry,
0:04:56 > 0:04:58little holly berries.
0:04:59 > 0:05:02And now out of the green candied cherries,
0:05:02 > 0:05:04I'm going to make some leaves.
0:05:07 > 0:05:10Although they look like miniature Christmas Puddings,
0:05:10 > 0:05:14in fact they taste rather more like fruity chocolate truffles.
0:05:14 > 0:05:17I mean, these babies have everything going for them.
0:05:17 > 0:05:19# Don't mess with Mr In-Between. #
0:05:54 > 0:05:59There's something so comforting about reading old cookery books,
0:05:59 > 0:06:00especially books like these.
0:06:00 > 0:06:06These are my stash of sort of chutney and jelly and pickling and preserving books.
0:06:06 > 0:06:09This one, Let's Preserve It, a fantastic title in every way,
0:06:09 > 0:06:11I bought
0:06:11 > 0:06:16at a second-hand bookshop at the coast of Cornwall oh, ages ago,
0:06:16 > 0:06:21I mean, but it's nearly as old as me, and it cost 28/- at the time.
0:06:21 > 0:06:24And actually preserving is so cosy,
0:06:24 > 0:06:28just the idea of things in jars, things in cans, and at this time of year, particularly,
0:06:28 > 0:06:35I think, that idea of filling up shelves and hunkering down just makes you feel warmer and safer.
0:06:35 > 0:06:38Plus, you know, the thing about chutneys and jellies and all that
0:06:38 > 0:06:40is they do double duty
0:06:40 > 0:06:45because they make fantastic presents, but also they are imperative for leftovers.
0:06:45 > 0:06:47My Chilli Jelly, I have to have.
0:06:47 > 0:06:51You haven't had a leftover turkey sandwich worth its name really
0:06:51 > 0:06:53until you've had my chilli jelly with it.
0:06:53 > 0:06:57I mean, once you've peeled and chopped the peppers and chillies
0:06:57 > 0:07:00and just bunged them in the processor, you're away.
0:07:04 > 0:07:06Mmm, beautiful!
0:07:06 > 0:07:09Right, you need jam sugar for this,
0:07:09 > 0:07:11that's the trick, that's what makes it easy.
0:07:11 > 0:07:15And jam sugar is simply sugar that's had pectin added...
0:07:16 > 0:07:19Look at that gorgeous snowy mountain...
0:07:19 > 0:07:24Otherwise it is so much work and this makes it easy-peasy.
0:07:25 > 0:07:29And on top of the sugar, some cider vinegar -
0:07:29 > 0:07:31splosh it in.
0:07:37 > 0:07:41I want the sugar to dissolve into the vinegar
0:07:41 > 0:07:43but I think it's important not to stir
0:07:43 > 0:07:49because the whole point of the gorgeousness of the jelly is that it is clear.
0:07:49 > 0:07:51And now, time to add...
0:07:53 > 0:07:56..this incredible Christmas confetti.
0:07:58 > 0:08:02The colour seeps its way into the vinegar
0:08:02 > 0:08:07so you end up with a coral jelly flecked with fiery crimson.
0:08:08 > 0:08:13OK, so whop up the heat because I want this to come to a really rollicking boil,
0:08:13 > 0:08:16I mean volcanically, for about ten minutes.
0:08:16 > 0:08:18It's wise to take a look at it every now and again
0:08:18 > 0:08:21because although I want fieriness and explosiveness,
0:08:21 > 0:08:23I don't want it to boil over.
0:08:30 > 0:08:34This is really hot stuff and boiled enough.
0:08:34 > 0:08:38I'm just going to let it cool a bit away from the hot ring, not just because it is piping,
0:08:38 > 0:08:43but because, as this cools, those beautiful flecks of pepper
0:08:43 > 0:08:47disperse themselves evenly, which we've already shown look lovely in their jars.
0:08:47 > 0:08:51You need sterilised jars, but don't panic, by sterilised
0:08:51 > 0:08:55I mean jars that have been through dishwasher cycle.
0:08:55 > 0:08:59The only important thing is you don't put your finger
0:08:59 > 0:09:01inside one and then desterilise it.
0:09:02 > 0:09:09And because I am quite clumsy, I think a jam funnel is in order.
0:09:09 > 0:09:13I don't trust myself to pour neatly so
0:09:13 > 0:09:17you're to ladle it into these jars.
0:09:17 > 0:09:18Oh, so gorgeous.
0:09:22 > 0:09:26And the thing about this, well, like all preserves and chutneys,
0:09:26 > 0:09:28is that it really does double duty,
0:09:28 > 0:09:32because not only is it a present that you want to give,
0:09:32 > 0:09:34or I'd want to receive,
0:09:34 > 0:09:39but as well, you have to keep some back because for me,
0:09:39 > 0:09:41this is compulsory with Christmas leftovers.
0:09:52 > 0:09:56Well, this should keep the home fires burning over Christmas.
0:10:05 > 0:10:09There are some pickles that I have to have in my store cupboard all year round,
0:10:09 > 0:10:12but some just say Christmas to me.
0:10:12 > 0:10:18For many years I had a godfather who would send me
0:10:18 > 0:10:21some crystallised ginger for Christmas,
0:10:21 > 0:10:24and I used to think, "What kind of a present is this?"
0:10:24 > 0:10:28But then when I got a bit older, I thought well, you know, I could use it in cooking
0:10:28 > 0:10:32and I did and I started making my beetroot and ginger chutney.
0:10:32 > 0:10:35And now, frankly, it just makes my Christmas
0:10:35 > 0:10:37and since I give it as presents as well,
0:10:37 > 0:10:39I like to think it makes other people's too.
0:10:39 > 0:10:42Anyway, it's very simple and straightforward to make.
0:10:42 > 0:10:48You peel and chop cooking apples, fresh beetroot, and red onion.
0:10:48 > 0:10:50Tumble them into fairly large saucepan,
0:10:50 > 0:10:53grating some fresh ginger and chop up some of
0:10:53 > 0:10:56your crystallised ginger and add that too.
0:10:56 > 0:11:00The thing here is that the peppery warmth of both gingers
0:11:00 > 0:11:04really counters both the earthy sweetness of the beetroot
0:11:04 > 0:11:06and the sharpness of the apple.
0:11:06 > 0:11:08It makes the perfect chutney.
0:11:09 > 0:11:13So into this pan, sprinkle some soft light brown sugar,
0:11:13 > 0:11:14some salt, and ground allspice.
0:11:16 > 0:11:19Pour over some red wine vinegar and just stir to mix,
0:11:19 > 0:11:21and only then do you turn the heat on.
0:11:21 > 0:11:24Let this come to boil, let it bubble for about an hour,
0:11:24 > 0:11:27just stir every now and again, and after about that time,
0:11:27 > 0:11:32most of it will be mushy but you'll still have a few chunks of beetroot and it'll be ready.
0:11:32 > 0:11:36Simply pour into your warmed, sterilised pots
0:11:36 > 0:11:40and you should have enough to fill about six, and you're done.
0:11:50 > 0:11:53# I cried through many endless nights
0:11:53 > 0:11:57# Just holding my pillow tight
0:11:57 > 0:12:00# Then you came into my lonely days
0:12:00 > 0:12:04# With your tender love and sweet ways
0:12:04 > 0:12:07# Now I don't know where you come from, baby
0:12:07 > 0:12:11# Don't know where you've been, my baby
0:12:11 > 0:12:14# Heaven must have sent you
0:12:14 > 0:12:17# Into my arms
0:12:17 > 0:12:21# Now in the morning when I awake
0:12:21 > 0:12:24# There's a smile upon my face
0:12:24 > 0:12:28# You've touched my heart with gladness... #
0:12:28 > 0:12:30Hello, good morning. How can I help?
0:12:30 > 0:12:32Good morning, oh, you CAN help.
0:12:32 > 0:12:34I'd like ten double espressi, please.
0:12:34 > 0:12:36Take away or drink in here?
0:12:36 > 0:12:38I'll have one here, the rest to take away.
0:12:38 > 0:12:42- Please have a seat, I will bring you your coffee now.- I need it.
0:12:46 > 0:12:48Do you think it's safe to take these off now?
0:12:48 > 0:12:50There are six of us for brunch
0:12:50 > 0:12:52and I have a fairly big spread planned,
0:12:52 > 0:12:57not least because we need to absorb last night's excesses.
0:12:57 > 0:13:00Mind your back, it's very, very, very hot.
0:13:00 > 0:13:05I've got my triple cheese and onion strata, which is a rather fantastic combination,
0:13:05 > 0:13:10somewhere between a savoury bread and butter pudding and a cheese souffle.
0:13:10 > 0:13:14I've also got my antioxidant fruit salad, much needed I may say,
0:13:14 > 0:13:19and that's just mangoes cubed, with blueberries, pomegranate seeds,
0:13:19 > 0:13:22and just a spritz of lime and it is fantastic.
0:13:22 > 0:13:25It goes very well with my spruced-up vanilla cake,
0:13:25 > 0:13:27which is an easy creation
0:13:27 > 0:13:33but so sweet and rich and buttery and I need a slice now.
0:13:33 > 0:13:36Now I would be daunted by this
0:13:36 > 0:13:39were it not for the fact that by some miracle
0:13:39 > 0:13:42I had the presence of mind or presence of something,
0:13:42 > 0:13:47maybe not mind, to totter about and get the strata ready last night.
0:13:48 > 0:13:51Luckily, it's a very straightforward exercise.
0:13:51 > 0:13:53# Call me
0:13:54 > 0:13:56# Irresponsible... #
0:13:56 > 0:14:00You just need a baking dish and in it you layer some slices of bread,
0:14:00 > 0:14:02I like to use stale-ish baguette.
0:14:04 > 0:14:09And then in a processor, put a ball of mozzarella, some Parmesan,
0:14:09 > 0:14:14and some Cheddar along with a bunch of spring onions, some sour cream,
0:14:14 > 0:14:19six eggs, and blitz everything to mix. It's as simple as that.
0:14:22 > 0:14:28This instantly-fixed cheese and egg sauce gets poured over the bits of bread in the dish
0:14:28 > 0:14:31and just cling wrap the dish,
0:14:31 > 0:14:35put it in the fridge so everything can get absorbed overnight,
0:14:35 > 0:14:39and the next morning all I have to do is take this out of the fridge
0:14:39 > 0:14:40and put it into the oven.
0:14:40 > 0:14:45# I'm irresponsibly
0:14:45 > 0:14:47# Oh oh oh oh
0:14:47 > 0:14:51# Mad about you. #
0:14:59 > 0:15:04Feel handsomely revived now and ready to lurch into action,
0:15:04 > 0:15:07buoyed up by the prospect of my espresso martini,
0:15:07 > 0:15:10but first I want to take the strata out of the fridge
0:15:10 > 0:15:12so it comes to room temperature.
0:15:12 > 0:15:16Not bad, all things considered.
0:15:18 > 0:15:20Preheat the oven,
0:15:20 > 0:15:25and I am ready for my spruced-up vanilla cake.
0:15:25 > 0:15:30The Spruced Up refers really to the shape, so the tin does all the work,
0:15:30 > 0:15:31it's a very easy cake.
0:15:31 > 0:15:34You don't have to use a spray;
0:15:34 > 0:15:38I just as often pour some oil on some kitchen paper
0:15:38 > 0:15:41and smear it on, I quite enjoy this.
0:15:44 > 0:15:48Now, everything just goes in the processor.
0:15:48 > 0:15:54Modest amount of butter, whole packet bar maybe a piece of toast.
0:15:54 > 0:15:56It's a big cake, though.
0:15:56 > 0:15:59350 grams of plain flour,
0:16:03 > 0:16:06sugar 300 grams,
0:16:06 > 0:16:09sprinkle it in.
0:16:11 > 0:16:14Many eggs, a whole packet of six,
0:16:14 > 0:16:18that's what makes it so rich, gorgeous and golden.
0:16:20 > 0:16:22I love it freshly sliced,
0:16:22 > 0:16:25but I have to say if you put a slice in the toaster,
0:16:25 > 0:16:29it comes out almost like French toast
0:16:29 > 0:16:31only you don't have to fry it.
0:16:31 > 0:16:35Vanilla, quite a lot because it's that vanilla-iness
0:16:35 > 0:16:37that makes the cake so distinctive.
0:16:37 > 0:16:39Mmm.
0:16:41 > 0:16:43And some bicarb,
0:16:43 > 0:16:46not a lot, otherwise you get that soapy flavour,
0:16:46 > 0:16:49but the reason I'm using bicarb
0:16:49 > 0:16:54and not baking powder is hugely scientific and I won't go into it.
0:16:54 > 0:16:56Not just cos it's the morning
0:16:56 > 0:17:01but it's because I've got some natural yoghurt, half a tub.
0:17:01 > 0:17:04The yoghurt makes the sponge incredibly tender.
0:17:05 > 0:17:08And now, a blitz and the batter is made.
0:17:18 > 0:17:21Oh, what a beautiful batter,
0:17:21 > 0:17:25perfectly plain but anything but austere.
0:17:25 > 0:17:30I mean, you can get about 20 slices out of this so don't fret.
0:17:30 > 0:17:33Now there are lots of nooks and crannies you can see
0:17:33 > 0:17:36in a tin like this,
0:17:36 > 0:17:37but it will come out.
0:17:37 > 0:17:42You just have to coax the sides of the cake a little with your fingers,
0:17:42 > 0:17:46about 15 minutes after it's come out of the oven.
0:17:46 > 0:17:50Oh, this gorgeous oozing buttercup yellow.
0:17:52 > 0:17:55I've got a sheet in the oven
0:17:55 > 0:17:59which will help should there be any spills, not that I'm expecting any.
0:17:59 > 0:18:01So that's it, ready to be baked.
0:18:07 > 0:18:10The cake needs around an hour in the oven
0:18:10 > 0:18:13until it's cooked through and golden.
0:18:13 > 0:18:17While it cools, I get on with my fruit salad.
0:18:17 > 0:18:20Simply mix diced mango, blueberries,
0:18:20 > 0:18:23and some pomegranate seeds with a spritz of lime.
0:18:23 > 0:18:26Finally, of course, the strata needs half an hour,
0:18:26 > 0:18:28and you're about there.
0:18:28 > 0:18:32Right, my cake is cooked and cooled.
0:18:32 > 0:18:35You can see it's come away from the sides,
0:18:35 > 0:18:37I'm going to ease the central bit,
0:18:37 > 0:18:43and I think this is ready to be unmoulded.
0:18:43 > 0:18:47So, a bit of a grand operation this,
0:18:47 > 0:18:48I hold my breath...
0:18:59 > 0:19:01Ah, beautiful!
0:19:01 > 0:19:05And you wait because when it's had its dusting of icing sugar,
0:19:05 > 0:19:08the hills really will be alive.
0:19:18 > 0:19:20Too much healthy eating going on.
0:19:20 > 0:19:21Espresso Martini, anyone?
0:19:22 > 0:19:23OK.
0:19:26 > 0:19:30Espresso, anyway, it's really, really strong stuff, quite bitter,
0:19:30 > 0:19:33some butterscotch schnapps or toffee vodka, it doesn't matter.
0:19:33 > 0:19:36I think it's almost better not to know what goes in here,
0:19:36 > 0:19:39it tastes so delicious but it feels bad when you say it all.
0:19:42 > 0:19:47OK, coffee liqueur. And I feel slightly embarrassed pouring it in
0:19:47 > 0:19:49cos it sounds like it's incredibly alcoholic
0:19:49 > 0:19:51and of course it is, but doesn't taste it.
0:19:51 > 0:19:53I like your minimal measures!
0:19:53 > 0:19:56I know, it's only because I want it to be equal parts
0:19:56 > 0:19:58and of course it's a martini,
0:19:58 > 0:20:01or it started off in some vague form as a martini.
0:20:04 > 0:20:06Look, there's a lot of us!
0:20:06 > 0:20:07That's true.
0:20:07 > 0:20:09And you can ice yourselves up.
0:20:09 > 0:20:12- Thank you.- Pass them round, she said.
0:20:12 > 0:20:15- Mmm.- Isn't it really good?
0:20:15 > 0:20:18- It's like a pick-up, isn't it? - Lovely.
0:20:18 > 0:20:21It does make you want to glug it.
0:20:21 > 0:20:24Ok, sit down, sit down, everyone.
0:20:24 > 0:20:26I'm going to get some food to soak this up.
0:20:26 > 0:20:28Very good. What's next?
0:20:33 > 0:20:37Ah, this is lovely, puffy and golden.
0:20:37 > 0:20:41I love the way the little circles of bread become scorched
0:20:41 > 0:20:44and just infused with egg and cheese.
0:20:44 > 0:20:48It's like a toasted cheese sandwich but a celestial one,
0:20:48 > 0:20:49as if eaten by angels.
0:20:49 > 0:20:53I'm going to snip a few chives on top
0:20:53 > 0:20:55to echo the spring onions that are inside.
0:20:59 > 0:21:02Now I think I'm going to rush it to the table while it's still hot.
0:21:05 > 0:21:08OK, mind your back, it's very, very, very hot.
0:21:08 > 0:21:09Woo! I say.
0:21:09 > 0:21:13Cheese and onion strata, shall I do you the first bit and you can take over?
0:21:13 > 0:21:15OK. What does strata mean?
0:21:15 > 0:21:19Because it's layers, like a bread and butter pudding only savoury.
0:21:19 > 0:21:22- Good staple anti-hangover stuff. - Yes.- What's in it again?
0:21:22 > 0:21:24Cheese, egg, bread.
0:21:24 > 0:21:26It smells divine.
0:21:26 > 0:21:30I'm afraid it is really addictive.
0:21:30 > 0:21:32On top of all those carbs, I've got you a cake, Maria.
0:21:32 > 0:21:35- Mmm!- I'm going to go and get it. Let them eat cake.- Thank you.
0:21:37 > 0:21:40# Oh, the weather outside is frightful
0:21:40 > 0:21:41# But the fire... #
0:21:41 > 0:21:44Now we can see it in its full seasonal splendour.
0:21:44 > 0:21:47# And since we've no place to go... #
0:21:47 > 0:21:50Let it snow, let it snow, let it snow!
0:21:50 > 0:21:54# Man, it doesn't show signs of stopping
0:21:54 > 0:21:58# And I've brought me some corn for popping
0:21:58 > 0:22:01# The lights are turned way down low
0:22:01 > 0:22:03# Let it snow! #
0:22:03 > 0:22:05- OK now, look...- Oh, wow.- ..at this.
0:22:05 > 0:22:08All I need after this
0:22:08 > 0:22:12is for Christopher Plummer to sing Edelweiss to me,
0:22:12 > 0:22:14and my Christmas will be perfect.
0:22:14 > 0:22:16# But if you'll really hold me tight
0:22:16 > 0:22:19# All the way home I'll be warm
0:22:19 > 0:22:23# And the fire is slowly dying
0:22:23 > 0:22:26# And, my dear we're still good-byeing
0:22:26 > 0:22:30# But as long as you love me so
0:22:30 > 0:22:33# Let it snow! Let it snow! And snow! #
0:22:35 > 0:22:38Very good, I can see why it might be even better toasted.
0:22:38 > 0:22:40It's in a way more pudding than a cake.
0:22:40 > 0:22:42This is really good.
0:22:42 > 0:22:45I'd quite like to have this with a cup of coffee in the morning.
0:22:48 > 0:22:50OK, John,
0:22:50 > 0:22:52this is how it's really delicious.
0:22:52 > 0:22:55You dip it in the espresso martini.
0:22:55 > 0:22:58# But if you'll really grab me tight
0:22:58 > 0:23:01# All the way home I'll be warm
0:23:01 > 0:23:05# Oh, the fire is slowly dying
0:23:05 > 0:23:09# And, my dear We're still good-byeing
0:23:09 > 0:23:12# But as long as you love me so
0:23:12 > 0:23:19# Let it snow! Let it snow! Let it snow! #
0:23:47 > 0:23:49No-one ever goes hungry in my house,
0:23:49 > 0:23:52not a surprise anyway, least of all me.
0:23:52 > 0:23:55I have to say I do regard Christmas
0:23:55 > 0:23:59as a bit of an excuse for many special eating opportunities.
0:23:59 > 0:24:03If I know I've got the oven on anytime this time of year,
0:24:03 > 0:24:06I always sneak in a potato or two so that I can bake them
0:24:06 > 0:24:11in readiness for only the most delicious snack of the season,
0:24:11 > 0:24:15my fully-loaded potato skins.
0:24:19 > 0:24:21You want the potatoes baked
0:24:21 > 0:24:26until they're fairly crisp on the outside but fluffy on the inside.
0:24:26 > 0:24:29There are few things, I think, as disappointing as
0:24:29 > 0:24:32an undercooked baked potato or a too-cold bath.
0:24:32 > 0:24:36Now as soon as you can bear to cut them
0:24:36 > 0:24:41do so, I have asbestos hands, so they are steaming.
0:24:41 > 0:24:46Scoop out that fluffy interior,
0:24:46 > 0:24:50doesn't matter if some is left inside the potato skin.
0:24:50 > 0:24:53and put those back on the tray,
0:24:53 > 0:24:56like boats ready to be charged up.
0:24:57 > 0:25:00The great thing about this light little snack
0:25:00 > 0:25:02is that it's so easy to do,
0:25:02 > 0:25:05and although I love it as a solitary delight,
0:25:05 > 0:25:07it's fantastic to wheel out
0:25:07 > 0:25:11when you've got a lot of people to feed and fill up.
0:25:11 > 0:25:16And now, this is the joyous part, there are many additions.
0:25:17 > 0:25:18First I want a spring onion,
0:25:18 > 0:25:21finely chopped,
0:25:21 > 0:25:23in a manner of speaking.
0:25:31 > 0:25:35I want some really strong cheese in next, either Cheddar,
0:25:35 > 0:25:39good Cheddar, or Red Leicester, or whatever takes your fancy.
0:25:41 > 0:25:43On top of that
0:25:43 > 0:25:49I want a good splodge of sour cream.
0:25:49 > 0:25:52This helps everything melt together.
0:25:54 > 0:25:57And a splosh of Worcester sauce for tang.
0:26:00 > 0:26:03Only a little salt, don't need much,
0:26:04 > 0:26:07but quite a good grinding of pepper.
0:26:09 > 0:26:12And this gorgeous mixture
0:26:12 > 0:26:14just needs to be forked together.
0:26:15 > 0:26:20Now there is absolutely nothing wrong with a plain baked potato
0:26:20 > 0:26:22with butter melting through it,
0:26:22 > 0:26:26but, you know, this IS the season of excess.
0:26:27 > 0:26:30Now my empty vessels are ready to be loaded.
0:26:34 > 0:26:39I don't have any guilty pleasures because I don't think that pleasure
0:26:39 > 0:26:42is something you should ever feel guilty about,
0:26:42 > 0:26:47but these are absolutely my guiltless pleasures.
0:26:50 > 0:26:51They really are bulging....
0:26:55 > 0:26:57A bit more cheese on top.
0:27:01 > 0:27:07And into the oven to ooze and melt and warm through.
0:27:08 > 0:27:12# When the temperature dips
0:27:12 > 0:27:14# I miss my baby's arms... #
0:27:14 > 0:27:16Oh, how they call to me.
0:27:17 > 0:27:19I'm going to risk the heat in my greed.
0:27:19 > 0:27:23# Knows just how to keep me warm
0:27:23 > 0:27:26# It may be zero degrees... #
0:27:26 > 0:27:30Now there is no hardship eating them like this,
0:27:30 > 0:27:33but to be fully loaded,
0:27:33 > 0:27:35you need bacon,
0:27:35 > 0:27:38and I did snaffle some off the table at brunch.
0:27:43 > 0:27:44Crumble that over...
0:27:47 > 0:27:53A fully-loaded potato skin, my Christmas treat.
0:27:56 > 0:27:59# Winter nights can be awful cold
0:27:59 > 0:28:03- # Without someone to hold - Someone to hold
0:28:03 > 0:28:07- # But when I have him next to me - Oo-oh
0:28:07 > 0:28:11# Baby, I'm in ecstasy
0:28:11 > 0:28:15# It may be winter outside
0:28:15 > 0:28:17# But in my heart it's spring
0:28:17 > 0:28:21# How much joy and pleasure baby... #