0:00:08 > 0:00:12# Gee, it's great after bein' out late
0:00:12 > 0:00:16# Walkin' my baby back home... #
0:00:16 > 0:00:22It was coming to Paris one Christmas time when I was not much more than a child
0:00:22 > 0:00:26that I really began my lifelong love affair with twinkling lights.
0:00:26 > 0:00:29Seeing the city aglow won me over.
0:00:29 > 0:00:32And although I admire French formality in its own way,
0:00:32 > 0:00:37I have to say, in my kitchen, I want everything more cosy, more familiar,
0:00:37 > 0:00:42so although I concede to tradition, say, with a roast rib of beef,
0:00:42 > 0:00:46I borrow from tradition too with my port and Stilton gravy.
0:00:46 > 0:00:48It just gives it a new edge somehow.
0:00:48 > 0:00:53And I have to admit my Prodigious Pavlova is never going to win a place
0:00:53 > 0:00:58in one of those beautifully symmetrical French patisserie windows,
0:00:58 > 0:01:02nonetheless, I say to you it is gorgeousness on a grand scale.
0:01:19 > 0:01:23# She's afraid of the dark, so I have to park
0:01:23 > 0:01:26# Outside of her door till it's light... #
0:01:27 > 0:01:30Christmas and chocolate, you know they go together,
0:01:30 > 0:01:35and I'll grant you, my Christmas Rocky Road with its amaretti and brazil nuts
0:01:35 > 0:01:39doesn't have the sophistication of these French fancies,
0:01:39 > 0:01:43nonetheless, pleasure-wise, it is right up there.
0:01:45 > 0:01:48# Eats and then it's a pleasure again
0:01:48 > 0:01:51# Walkin' my baby
0:01:52 > 0:01:56# Back home... #
0:02:01 > 0:02:05Well, Rocky Road is a well-travelled terrain for me.
0:02:05 > 0:02:10I'm talking about the confectionery bar full of crunch, goo and chew.
0:02:10 > 0:02:13But I've got to do my special seasonal version.
0:02:13 > 0:02:16Start with butter... A promising start!
0:02:18 > 0:02:21And next, chocolate, dark.
0:02:23 > 0:02:24And milk.
0:02:24 > 0:02:29And to help the butter and chocolate melt together,
0:02:29 > 0:02:31an amber swell
0:02:31 > 0:02:34of golden syrup.
0:02:34 > 0:02:37Look how beautiful...
0:02:37 > 0:02:39I love this.
0:02:39 > 0:02:43So, heat on, and while everything melts in the pan over that low heat,
0:02:43 > 0:02:47I can get on with some heavy-duty bashing.
0:02:47 > 0:02:51Now, a usual Rocky Road has digestive biscuits.
0:02:51 > 0:02:54This special Christmas version has amaretti.
0:02:54 > 0:02:59And these are so strange. They taste a bit of almond and apricot kernels.
0:02:59 > 0:03:05They often come wrapped in those little, almost rice paper wrappers
0:03:05 > 0:03:10that you can light and they waft up to the ceiling, or so I'm told.
0:03:10 > 0:03:12Right.
0:03:12 > 0:03:14And now...
0:03:14 > 0:03:16bash them.
0:03:17 > 0:03:23You don't need to be too fanatical and pulverise all of them, however stressed you're feeling.
0:03:23 > 0:03:26The idea is to get rubble,
0:03:26 > 0:03:28flavoursome rubble,
0:03:28 > 0:03:32but a bit of sandy grit will help the chew factor as well.
0:03:32 > 0:03:34C'est fait!
0:03:34 > 0:03:38A Rocky Road crunch bar doesn't normally have nuts in it,
0:03:38 > 0:03:41but you've got to have brazils at Christmas.
0:03:41 > 0:03:45There's something about that waxy chew that's just so familiar.
0:03:47 > 0:03:51It might be more logical to chop these with a knife or in a machine,
0:03:51 > 0:03:54but this is just easier.
0:03:54 > 0:03:57And infinitely more pleasurable.
0:03:57 > 0:04:03I mean, in the same way, I could have chopped the chocolate, but the buttons need nothing.
0:04:03 > 0:04:07So again I want some large pieces and some smaller.
0:04:07 > 0:04:11It's the variety in texture that makes this.
0:04:11 > 0:04:15I think everything should be just about melted together now.
0:04:15 > 0:04:17That is perfect.
0:04:17 > 0:04:20I could dive in right now, frankly!
0:04:20 > 0:04:24But to become a Rocky Road, we have to add everything.
0:04:24 > 0:04:26So, first, my Christmas nuts.
0:04:29 > 0:04:32Then the special party biscuits.
0:04:37 > 0:04:42In go some glace cherries as red as Rudolph's nose.
0:04:42 > 0:04:47And, well, you couldn't have a Rocky Road without marshmallows.
0:04:50 > 0:04:53And in they go.
0:04:53 > 0:04:57Difficult to stir everything together, but not impossible.
0:04:57 > 0:05:04It may feel and look as if there's not enough chocolate to bind everything together, but there is.
0:05:04 > 0:05:06CRUNCHING
0:05:06 > 0:05:09Oh, I love this sound of the Rocky Road.
0:05:11 > 0:05:14The path to temptation.
0:05:16 > 0:05:18Well, that's it.
0:05:18 > 0:05:24It probably makes your life easier if you just get a throwaway foil tray to put it all into,
0:05:24 > 0:05:26so clatter it down.
0:05:29 > 0:05:33And although I make a perfectly respectable effort
0:05:33 > 0:05:36to smooth everything down,
0:05:36 > 0:05:39the real truth is the surface will be a bit bumpy,
0:05:39 > 0:05:42but the point about this Christmas Rocky Road
0:05:42 > 0:05:49is that by the time it's had its thick blanket of icing sugar snow on top,
0:05:49 > 0:05:51you won't notice, you won't care.
0:05:51 > 0:05:57So this probably needs about an hour or two in the fridge just to set,
0:05:57 > 0:06:01then it can be sliced, adorned and made festive.
0:06:01 > 0:06:05# Those are marshmallow clouds being friendly
0:06:05 > 0:06:11# In the arms of the evergreen trees... #
0:06:11 > 0:06:15I like to cut the cooled slab into squares
0:06:15 > 0:06:19before I dust with a snowy flurry of icing sugar.
0:06:19 > 0:06:21# Oh, the world is your snowball
0:06:21 > 0:06:23# See how it grows
0:06:23 > 0:06:26# That's how it goes
0:06:26 > 0:06:28# Whenever it snows
0:06:28 > 0:06:33# The world is your snowball just for a song
0:06:33 > 0:06:37# Get out and roll it along
0:06:37 > 0:06:41# It's a yum-yummy world made for sweethearts
0:06:41 > 0:06:45# Take a walk with your favourite girl... #
0:06:46 > 0:06:50I think the expression "as camp as Christmas" comes to mind.
0:06:50 > 0:06:56# In winter it's a marshmallow world... #
0:07:14 > 0:07:19So you can see I am rather keen on Christmassiness.
0:07:19 > 0:07:24In fact, I like to wallow in it. I'd go for the full-body immersion if I could.
0:07:24 > 0:07:29But the difficulty at Christmas is that we're all busier, rather than less busy,
0:07:29 > 0:07:33so we have less time to get everything feeling right,
0:07:33 > 0:07:36so I need what I think of as a rapid-fire repertoire,
0:07:36 > 0:07:40a sort of fast route to that feeling of festiveness and "feelgoodery".
0:07:40 > 0:07:44One of my seasonal stand-bys is my steeped fruits. Very simple.
0:07:44 > 0:07:48Get a jar. Into this jar you get some dried fruit.
0:07:48 > 0:07:52Mixed dried fruits are good, but any you want.
0:07:52 > 0:07:57Then I pour over these some thick, dark, rich and sweet Pedro Ximenez sherry,
0:07:57 > 0:07:59though rum would be perfect as well.
0:07:59 > 0:08:02Just leave those for a while.
0:08:02 > 0:08:04Then if you need an instant pudding,
0:08:04 > 0:08:11frankly, some vanilla ice cream from the deep freeze and a spoonful of these steeped fruits, you're there.
0:08:11 > 0:08:14Sometimes, when I just need a bit of Christmas spirit,
0:08:14 > 0:08:18I put a spoonful into the jar and eat it as it is.
0:08:18 > 0:08:23Talking of which, my winter spiced vodka is so fantastic for this time of year.
0:08:23 > 0:08:26Get some ordinary vodka, nothing special,
0:08:26 > 0:08:30and in it put a cinnamon stick, a dried chilli pepper,
0:08:30 > 0:08:33some cardamom pods, cumin seed, coriander seed,
0:08:33 > 0:08:39and after a little time, the colour and flavours of these spices just permeate the vodka.
0:08:39 > 0:08:43For a Christmas Bloody Mary, I mean, nothing beats this.
0:08:43 > 0:08:48Now, while it's true I always have a jar or a tin of cookies or biscuits in my kitchen,
0:08:48 > 0:08:52at Christmas, I want it to have more of a kind of grotto feel,
0:08:52 > 0:08:56so that does mean my Christmas chocolate cookies.
0:08:56 > 0:08:59Easy as anything.
0:08:59 > 0:09:05Just get out a food processor and in the bowl put some soft unsalted butter, some good cocoa powder,
0:09:05 > 0:09:08some caster sugar, plain flour,
0:09:08 > 0:09:12bicarb and baking powder, and just blitz to mix.
0:09:15 > 0:09:21You will have a very soft, brown, sticky mixture, but you're not rolling anything out.
0:09:21 > 0:09:25You're just pinching out walnut-size pieces of this dough,
0:09:25 > 0:09:28rolling it in your hands, putting those balls in the oven,
0:09:28 > 0:09:33a moderate oven for about a quarter of an hour, and take them out.
0:09:34 > 0:09:40When you take the biscuits out of the oven, you will see that they have a rather cracked finish,
0:09:40 > 0:09:43but it makes them look so home-made and comforting.
0:09:43 > 0:09:48And anyway, what goes on top, the Christmas glaze, is a thing of deep joy.
0:09:48 > 0:09:53All you need now is a saucepan which you put on the hob
0:09:53 > 0:09:57and into the saucepan goes icing sugar, cocoa powder,
0:09:57 > 0:10:01some boiling water from the kettle and a little bit of vanilla.
0:10:01 > 0:10:07And heat this, stirring, until you have a dark brown, shiny, drippy glaze.
0:10:08 > 0:10:13You can either pour this or spoon it or dribble it over the biscuits
0:10:13 > 0:10:18and once the glaze is on, you can scatter over your Christmas sprinkles.
0:10:18 > 0:10:22The ones I love the most are the ones that are called nonpareils.
0:10:22 > 0:10:26They are teeny little pinprick dots - red, green and white.
0:10:26 > 0:10:29They are gorgeous, but you could use any that make you happy.
0:10:52 > 0:10:55# La mer
0:10:57 > 0:11:00# Qu'on voit danser
0:11:00 > 0:11:03# Le long des golfes clairs
0:11:05 > 0:11:08# A des reflets d'argent, la mer...
0:11:09 > 0:11:15# Des reflets changeants sous la pluie... #
0:11:15 > 0:11:19- Je vous souhaite un tres agreable repas. Bon appetit!- Merci.
0:11:20 > 0:11:24You know, a steak and chips is just a steak and chips. I mean, lovely.
0:11:24 > 0:11:29But the seasoned butter the French put on steaks makes it so special.
0:11:29 > 0:11:34And I first had this, God, a lifetime ago, when I was in Paris, here.
0:11:34 > 0:11:40I suppose it's in the back of my mind when I do my roast rib of beef with its gravy.
0:11:40 > 0:11:43It's not just a seasoned gravy, but really a seasonal gravy
0:11:43 > 0:11:47because the two flavourings are port and Stilton
0:11:47 > 0:11:52and I don't think there is anything more evocative of a true British Christmas.
0:11:52 > 0:11:56# La mer les a berce
0:11:56 > 0:12:00# Le long des golfes clairs... #
0:12:01 > 0:12:04I don't want to stir up old animosities
0:12:04 > 0:12:08and the French do a perfectly nice steak,
0:12:08 > 0:12:11but when it comes to beef, it has to be British.
0:12:11 > 0:12:14We're not called "les rosbifs" for nothing
0:12:14 > 0:12:19and I must say I do think a proper roast rib of beef like that
0:12:19 > 0:12:25makes for a real "stand up and clap" feast and that's what I want.
0:12:25 > 0:12:31Now, I would never normally peel onions for going in a roasting tin,
0:12:31 > 0:12:35but I want to actually blitz and blend the onions
0:12:35 > 0:12:37to make the gravy later,
0:12:37 > 0:12:42so it's easier to peel now than pull out charred bits of skin later.
0:12:42 > 0:12:46I'm not sure I am very good at cutting onions thinly,
0:12:46 > 0:12:48but, in a way, that's an advantage
0:12:48 > 0:12:52because if you cut the onions thinly, they all burn too much.
0:12:52 > 0:12:54They'll char a bit in the tin,
0:12:54 > 0:13:00but that adds such deliciousness, almost barbecue deliciousness to the gravy later.
0:13:00 > 0:13:04Now we're ready for the "grand assemblage".
0:13:04 > 0:13:07I have my allium platform for the beef
0:13:07 > 0:13:10and I have this magnificent rib of beef
0:13:10 > 0:13:13to sit on the onions.
0:13:13 > 0:13:16Oh, look at this beauty!
0:13:17 > 0:13:23The reason why the beef was out and not in the fridge is that I think it's incredibly important
0:13:23 > 0:13:27for meat to go into the oven at room temperature, not fridge cold.
0:13:27 > 0:13:34I add some garlic oil ready to seep into the beef and down on to the onions.
0:13:34 > 0:13:36And now, my seasoning.
0:13:36 > 0:13:40I like meat well salted, especially on the crust,
0:13:40 > 0:13:43because the beef itself will be gorgeous.
0:13:43 > 0:13:47Not only do I want it to have a really flavoursome, savoury coating,
0:13:47 > 0:13:51but all these flavours will go into the gravy.
0:13:51 > 0:13:53Some thyme...
0:13:55 > 0:13:57And the heat of some cayenne pepper.
0:13:57 > 0:14:01A rib of beef like this is celebratory enough,
0:14:01 > 0:14:04but what makes it really festive is my port and Stilton gravy.
0:14:04 > 0:14:07You can see how little work this involves.
0:14:07 > 0:14:13It just needs to go into the oven and for a joint this size, just under four kilos, four ribs,
0:14:13 > 0:14:18in a really hot oven, I would give it two hours because I like my meat very rare.
0:14:20 > 0:14:23PIANO MUSIC: "O Christmas Tree"
0:14:37 > 0:14:42Everybody needs a party piece pudding and for me that's a pavlova.
0:14:42 > 0:14:44In fact, my Prodigious Pavlova.
0:14:44 > 0:14:49What makes my life easier is I can get it started a day or two ahead.
0:14:50 > 0:14:54I call this "prodigious" because you need eight egg whites.
0:14:54 > 0:15:00These need to be whisked until you have a stiff, thick mixture that will hold its snowy shape.
0:15:02 > 0:15:05When you've got to that stage,
0:15:05 > 0:15:10slowly, gradually, cautiously whisk in 500 grams of caster sugar.
0:15:10 > 0:15:14This is a lot of sugar, but they've got a lot of egg whites.
0:15:14 > 0:15:20By the time all the sugar is incorporated, the egg whites will form gleaming alpine peaks.
0:15:20 > 0:15:25Over this mixture sprinkle, like fresh snowfall,
0:15:25 > 0:15:27four teaspoons of cornflour,
0:15:27 > 0:15:30and then add two teaspoons of white wine vinegar
0:15:30 > 0:15:33and half a teaspoon of vanilla.
0:15:33 > 0:15:39And it's these ingredients that give the pavlova its wonderful marshmallow consistency.
0:15:39 > 0:15:45I find it helps me if I draw a 25-centimetre circle on some baking parchment,
0:15:45 > 0:15:51then using the meringued whisk, I dot four little corners of egg white,
0:15:51 > 0:15:57turn the baking parchment over on a sheet and then I'm ready to dollop on the meringue.
0:15:57 > 0:16:03Because I invert the pavlova base before turning it out on a serving plate later,
0:16:03 > 0:16:08I like to make sure the top is smooth, rather than domed.
0:16:09 > 0:16:13This now goes into a pre-heated 180 degree oven
0:16:13 > 0:16:17and immediately turn the temperature down to 120.
0:16:19 > 0:16:21After an hour, turn the oven off,
0:16:21 > 0:16:26but leave the mega-meringue in there to cool completely.
0:16:26 > 0:16:28OK, poinsettia time.
0:16:28 > 0:16:31So what's in the poinsettia then?
0:16:31 > 0:16:37Fizzy wine, as opened here, some Grand Marnier or anything orangey and sweet, and cranberry juice.
0:16:37 > 0:16:41So not only is it Christmas, cranberries, but also poinsettia.
0:16:41 > 0:16:44CORK POPS There you go.
0:16:44 > 0:16:47Oh, my goodness me! May I say..."chapeau"!
0:16:47 > 0:16:49LAUGHTER
0:16:49 > 0:16:53# Let it snow, let it snow, let it snow
0:16:53 > 0:16:57# Well, it doesn't show signs of stopping
0:16:57 > 0:17:00# And I brought some corn for popping
0:17:00 > 0:17:03# The lights are turned way down low
0:17:03 > 0:17:07# Let it snow, let it snow, let it snow
0:17:07 > 0:17:11# When we finally kiss good night
0:17:11 > 0:17:14# How I'll hate going out in the storm
0:17:14 > 0:17:17# But if you really hold me tight... #
0:17:17 > 0:17:21- It's what they call "quaffable". - That's well quaffable!
0:17:22 > 0:17:25# The fire is slowly dying
0:17:25 > 0:17:28# And, my dear, we're still goodbye-ing... #
0:17:28 > 0:17:33May I leave you at the helm? I want to do a bit of last-minute tinkering.
0:17:33 > 0:17:35# Let it snow, let it snow, let it snow
0:17:35 > 0:17:38# When we finally kiss good night... #
0:17:38 > 0:17:41Now, the thing is about this beef,
0:17:41 > 0:17:47it's the way it's seared on the outside which is going to make it taste so gorgeous.
0:17:47 > 0:17:50I'm going to try and transfer it in one piece to the board
0:17:50 > 0:17:54because I think it's really important that meat stands
0:17:54 > 0:17:58and it's that which makes all the juices go back into the centre.
0:17:58 > 0:18:01A slight operation is called for.
0:18:01 > 0:18:03I need the onions
0:18:03 > 0:18:09that are now lovely and almost semi-caramelised, but braised, not crispy,
0:18:09 > 0:18:12to go into the blender.
0:18:12 > 0:18:16I don't need them straight away, but this is as good a time as any.
0:18:16 > 0:18:20And a bit of the fatty juices to go into a saucepan.
0:18:20 > 0:18:22There is a reason I do it like this
0:18:22 > 0:18:27because I know that most people make gravy straight into the oven pan,
0:18:27 > 0:18:30but I find you just get a room full of smoke.
0:18:30 > 0:18:34I don't want that right now. It will ruin everything.
0:18:34 > 0:18:37So, into the saucepan and I will get on with the gravy.
0:18:37 > 0:18:39Right, heat on.
0:18:39 > 0:18:44I don't like terribly floury gravies, but I want a small amount.
0:18:45 > 0:18:47Just a teeny bit of flour.
0:18:49 > 0:18:54Whisk this into the juices from the pan.
0:18:54 > 0:18:58And because this is a port and Stilton gravy,
0:18:58 > 0:19:02the first thing that goes in is some ruby port.
0:19:03 > 0:19:06< CHATTER AND LAUGHTER
0:19:06 > 0:19:09They're happy enough with their poinsettias.
0:19:09 > 0:19:12Look at this, fantastic Biba pink.
0:19:15 > 0:19:18I'm not bothering with real stock.
0:19:18 > 0:19:21This is organic stock from a pot.
0:19:22 > 0:19:25Into the blender with the onions.
0:19:26 > 0:19:29I doubt they'll even notice this.
0:19:34 > 0:19:38Right, I think it's best to turn off the heat while I whisk this in
0:19:38 > 0:19:45because I don't want any lumps and this is probably the easiest way of avoiding it.
0:19:45 > 0:19:48Right, I promised a port and Stilton gravy.
0:19:48 > 0:19:52Here is the Stilton. It will melt very quickly.
0:19:53 > 0:19:56Couldn't have Christmas without Stilton.
0:19:56 > 0:19:58Hmm!
0:19:59 > 0:20:02Just give a quick stir.
0:20:02 > 0:20:06It doesn't matter if there are big blobs now because it will melt in.
0:20:06 > 0:20:09And a little redcurrant jelly.
0:20:09 > 0:20:11Always in gravies, I think.
0:20:11 > 0:20:16It marries very well with the port here in colour as well as taste.
0:20:16 > 0:20:18One final touch -
0:20:18 > 0:20:23some of the juices that have run out of the beef when it's been standing.
0:20:24 > 0:20:26All important, this.
0:20:29 > 0:20:34And while I admit this is not the most beautiful of gravies,
0:20:34 > 0:20:40I feel its taste, like love, blinds you to its flaws.
0:20:40 > 0:20:42Hey, ready to pour!
0:20:42 > 0:20:47- George! If I pour this out, will you take the gravy?- Yeah, sure.
0:20:47 > 0:20:49Hey, that's it.
0:20:52 > 0:20:54OK!
0:20:55 > 0:20:57Oh, blimey!
0:20:57 > 0:21:00Fabulous! APPLAUSE
0:21:00 > 0:21:03Listen, before you clap, you have to see my very bad carving.
0:21:06 > 0:21:09JAZZ MUSIC PLAYS: "O Christmas Tree"
0:21:45 > 0:21:48The Stilton is fantastic. It's so Christmassy.
0:21:48 > 0:21:51This is the idea, in gravy form.
0:21:51 > 0:21:55You really taste the port in it and that's quite odd. It's rather spicy.
0:22:11 > 0:22:13I can leave them for a while.
0:22:14 > 0:22:17Now for the Prodigious Pavlova.
0:22:17 > 0:22:22I did manage to squeeze a bit of time when I whipped some cream,
0:22:22 > 0:22:25which can be slathered on top.
0:22:27 > 0:22:29You can do this slightly in advance,
0:22:29 > 0:22:34but I prefer to get the component parts done and then have a quick assembly.
0:22:34 > 0:22:41It's quite nice sometimes to have a moment to get a bit of breath in before I can eat any more!
0:22:41 > 0:22:45Right, I've scooped out my passion fruit
0:22:45 > 0:22:48and the lychees I just want to have torn up.
0:22:48 > 0:22:52You can either peel fresh lychee or use canned.
0:22:52 > 0:22:55They're being torn into strips.
0:22:55 > 0:22:57I wouldn't give it too much thought.
0:22:57 > 0:23:02I've got such a soft spot for canned lychee. It reminds me of my childhood.
0:23:02 > 0:23:04OK, stir together
0:23:04 > 0:23:08and I'm ready to anoint the creamy base.
0:23:09 > 0:23:13I always put passion fruit on my pavs.
0:23:13 > 0:23:16The lychee just make it a bit more Christmassy.
0:23:16 > 0:23:18I also do a winter raspberry ripple
0:23:18 > 0:23:22by blitzing some thawed frozen raspberries with icing sugar
0:23:22 > 0:23:25and drizzling it on top.
0:23:25 > 0:23:28Again it's that sour touch which is so good
0:23:28 > 0:23:31with that marshmallow of the meringue base.
0:23:31 > 0:23:35I think we'll be able to squeeze this in just.
0:23:35 > 0:23:40After the magnificence of that beef, I need something I can be proud of now.
0:23:40 > 0:23:43And my Prodigious Pavlova is certainly that.
0:23:46 > 0:23:48- Oh!- That looks fantastic!
0:23:57 > 0:24:00JAZZ MUSIC CONTINUES: "O Christmas Tree"
0:24:43 > 0:24:50# Stars shining bright above you
0:24:50 > 0:24:55# Night breezes seem to whisper "I love you"
0:24:56 > 0:25:02# Birds sing in the sycamore trees
0:25:02 > 0:25:08# Dream a little dream of me... #
0:25:08 > 0:25:13I never quite understand why it is that leftovers are talked about
0:25:13 > 0:25:16as if they're some sort of drab, mournful thing,
0:25:16 > 0:25:22and I expect people to start saying, "Well, leftovers, like death and taxes, will always be with us."
0:25:22 > 0:25:25I love leftovers and especially at Christmas.
0:25:25 > 0:25:32I have to say I think I can plan whole menus just to make sure I get the leftovers I want.
0:25:32 > 0:25:35But the thing about leftovers too, I think,
0:25:35 > 0:25:39is that they can propel you into new and different ways of cooking,
0:25:39 > 0:25:43which is really how my Asian beef salad came into being.
0:25:45 > 0:25:51At this time of year, I can really crave some cleansing heat and sharpness
0:25:51 > 0:25:55which is exactly what this dressing provides.
0:25:55 > 0:25:59So I start off unabashedly with some brown rice vinegar
0:25:59 > 0:26:03and then an equally generous amount of soy.
0:26:03 > 0:26:08It's that salty, sour tang of Asian dressings that I adore.
0:26:08 > 0:26:12And the interesting thing is the way they're matched with sweetness,
0:26:12 > 0:26:16all taste sensations met and fully satisfied.
0:26:16 > 0:26:19So, a bit of brown sugar.
0:26:20 > 0:26:26Asian dressings tend to be rather lean and light, so I only want a teeny bit of vegetable oil
0:26:26 > 0:26:28and a few drops of sesame oil.
0:26:30 > 0:26:34And now the heat, not from chilli, but from ginger,
0:26:34 > 0:26:37which is actually quite good during the cold season
0:26:37 > 0:26:40to ward off a few sniffles.
0:26:40 > 0:26:46This is a fantastic dressing to keep in the fridge all over Christmas because it goes with everything
0:26:46 > 0:26:50and you can just stash a jar of it in the fridge.
0:26:50 > 0:26:55It's fantastic with cold turkey, just as an ordinary dressing on salads, prawns.
0:26:57 > 0:27:00Quite a lot here, but I like a lot.
0:27:00 > 0:27:02This has punch.
0:27:02 > 0:27:05And now a spring onion. I'm just gonna snip it in.
0:27:07 > 0:27:12And while I adore the pungency of coriander,
0:27:12 > 0:27:15I also want it for the aesthetic element
0:27:15 > 0:27:21because this extraordinary greenness really makes the pink roast beef zing.
0:27:24 > 0:27:26Right...
0:27:26 > 0:27:29Like a Bond Martini,
0:27:29 > 0:27:32this dressing is shaken,
0:27:32 > 0:27:34not stirred.
0:27:35 > 0:27:38It gives about the same uplift.
0:27:38 > 0:27:43Pour some over the salad now and keep the rest in the fridge for the next few days.
0:27:43 > 0:27:46And now coriander.
0:27:46 > 0:27:51# Sweet dreams till sunbeams... #
0:27:51 > 0:27:54This is my salad of solace. Oh!
0:27:54 > 0:27:59# Sweet dreams that leave all worries behind you
0:28:00 > 0:28:06# But in your dreams whatever they be
0:28:06 > 0:28:11# Dream a little dream of me
0:28:12 > 0:28:18# Dream a little dream of me
0:28:19 > 0:28:23# Dream a little dream
0:28:25 > 0:28:30# Of me-e-e... #
0:28:35 > 0:28:38- Voila votre cafe.- Merci. - Je vous en prie.
0:28:39 > 0:28:44# Sur les quais du vieux Paris
0:28:44 > 0:28:49# De l'amour boheme
0:28:49 > 0:28:55# C'est le paradis... #