:00:16. > :00:25.# The weather outside is bright # Since we have no place to go
:00:26. > :00:30.# Let it snow, let it snow, let it snow
:00:31. > :00:40.# As long as you love me so # Let it snow
:00:41. > :00:44.# #
:00:45. > :00:52.There's just one more week until the big day and we've got
:00:53. > :00:54.a mouth-watering menu full of last minute foodie inspiration.
:00:55. > :00:56.This is a very festive Saturday Kitchen Live.
:00:57. > :01:23.To help keep the festive spirit going the Overtones are with us
:01:24. > :01:25.in the studio and they'll be performing for us
:01:26. > :01:30.And I'm also joined by two very familiar foodie faces too.
:01:31. > :01:33.First the man with more spice knowledge than all three of the wise
:01:34. > :01:48.Next to him is the woman on a mission to make cooking easier.
:01:49. > :01:52.We've enjoyed her many BBC TV series as part of our archive films
:01:53. > :01:54.and they've covered everything from baking to healthy living.
:01:55. > :01:56.She's making her first visit to the Saturday Kitchen
:01:57. > :02:06.Cyrus Todiwala, what are you making? I am making stuffed mackerel,
:02:07. > :02:12.Guizzado style. So, what is in that? Mackerel with
:02:13. > :02:17.prawns, a bit of coriander, ginger, garlic and chilli. Rolled in banana
:02:18. > :02:24.leaf and baked in the oven. Served with potatoes? With a
:02:25. > :02:28.cumin-flavoured potato. And tomato slices.
:02:29. > :02:33.And Lorraine, what is on the menu for you? I am doing a vegetarian
:02:34. > :02:35.roast. It is mini chestnut apple and spinach Wellingtons. Lots of spice
:02:36. > :02:42.too! Sound good to me. So two tasty recipes to look forward
:02:43. > :02:46.to and we've got our regular line up of fantastic food from
:02:47. > :02:47.the BBC archive too. We've got films from Rick Stein,
:02:48. > :02:50.Nigel Slater, The Hairy Bikers Now, our special guest's career has
:02:51. > :02:54.seen him do many things from sell out stand up tours to
:02:55. > :02:57.presenting his own TV shows. But it's his comic creation,
:02:58. > :02:59.The Pub Landlord that has made him one of the country's
:03:00. > :03:01.best loved comedians. Welcome back to Saturday
:03:02. > :03:10.Kitchen, Al Murray. CHEERING AND APPLAUSE.
:03:11. > :03:14.Great to have you on the show. You are really into food, really? I'm a
:03:15. > :03:19.big fan of eating. You can tell that! But you genuinely love
:03:20. > :03:26.cooking? I really love cooking. Ten years ago I did the Hell's Kitchen
:03:27. > :03:32.programme. I was turned on to buying decent ingredients and having a go.
:03:33. > :03:36.You learned a lot about the job? Yes, sore feet more than anything
:03:37. > :03:43.else! My feet ache when I think about the programme! You are about
:03:44. > :03:49.to start off a big tour, a monster tour? You just finished the last
:03:50. > :03:54.one! Yes, we finished the last one ten days ago but it is Christmas,
:03:55. > :04:01.maybe people need to buy tickets as presents! How many days? About 125,
:04:02. > :04:07.before but this is the initial leg of this one.
:04:08. > :04:12.Now at the end of the day's programme, we are cooking either
:04:13. > :04:18.food heaven or hell. So, food heaven, what is it, then? Lamb!
:04:19. > :04:25.Lamb! Lamb! Any particular lamb? Anything. Lovely, juicy, delicious
:04:26. > :04:36.lamb! What about the dreaded food hell, then? Coriander. It is
:04:37. > :04:41.disgusting, isn't it? I mean, Cyrus Todiwala' recipe, the mackerel is
:04:42. > :04:46.delicious but the coriander! What do you want to do that for? It is bang
:04:47. > :04:58.For food heaven I'm going to roast a whole shoulder of lamb for Al.
:04:59. > :05:05.The lamb is simply rubbed in olive oil and roasted slowly on a bed
:05:06. > :05:06.of carrots, garlic, celery and herbs.
:05:07. > :05:08.It's served with sherry glazed parsnips, savoy cabbage,
:05:09. > :05:11.home made mint sauce and the best roast potatoes ever!
:05:12. > :05:14.Or Al could be having food hell, coriander and I'm going to use it
:05:15. > :05:17.in a couple of different ways and serve it with a magnificent
:05:18. > :05:21.First I'll make a paste with the coriander along
:05:22. > :05:24.with chilli, garlic, palm sugar then cover the fish
:05:25. > :05:27.It's served with purple sprouting broccoli and raita made with more
:05:28. > :05:31.But you'll have to wait until the end of the show to find
:05:32. > :05:38.If YOU'D like the chance to ask either of our chefs a question today
:05:39. > :05:42.A few of you will be able to put a question to us,
:05:43. > :05:48.And if I do get to speak to you I'll be asking if you want Al to face
:05:49. > :05:51.You can also send us your questions through social media
:05:52. > :05:53.by using our 'hash' tag Saturdaykitchen.
:05:54. > :05:55.Right, let's get cooking and up first is Cyrus Todiwala.
:05:56. > :06:00.Hungry? Oh, yeah! I will try to get him to put just a little bit of
:06:01. > :06:06.I will try to get him to put just a little bit of coriander in!
:06:07. > :06:24.So, what do we do here? I will use half of that coriander. Now, we have
:06:25. > :06:31.cut the mackerel into a canoe shape. It looks like a dinghy! A dangery?!
:06:32. > :06:35.Anyway, this is how we travelled many years ago! He has lost his mind
:06:36. > :06:41.already. Do you want me to do this? Yes, I
:06:42. > :06:48.believe you are very good at that. So the secret is to cut halfway
:06:49. > :06:52.through. Turn it over and cut down the backbone again over halfway
:06:53. > :06:59.through the other side. Ideally do it with the whole mackerel. The gets
:07:00. > :07:03.are still inside. So take a pair of scissors and snip it at either end
:07:04. > :07:09.and the bone comes straight out there.
:07:10. > :07:14.Skills! Magic! Then you are to take this bit out, the liver and
:07:15. > :07:22.everything else. So while the camera cuts away from me, you are chopping
:07:23. > :07:26.the onions! The onions, the chilli, the garlic, and then you have to cut
:07:27. > :07:31.the banana leaves, if you don't mind.
:07:32. > :07:42.So, there we are two pieces of mackerel, canoe-style.
:07:43. > :07:47.A kayak! What else? We need to chop the prawns, then get the banana leaf
:07:48. > :07:51.warmed up. So cut a nice piece. Heat it on the fire so it becomes nice
:07:52. > :07:56.and soft and kills all of the germs on it.
:07:57. > :08:01.You are really selling this! Well, I mean, you never know. The idea is
:08:02. > :08:07.that because the banana leaf is firm, by heating it on the open
:08:08. > :08:15.flame they become supple. Where did you get the banana leaf? They come
:08:16. > :08:24.from Thailand, they can come frozen. This one is straight from Clapham
:08:25. > :08:30.High Street! There you go. Trim the stem off.
:08:31. > :08:37.We will trim this off and it does go more pliable when it is wormed up.
:08:38. > :08:41.-- warmed up. Where does the dish come from? It
:08:42. > :08:51.comes from Portuguese. So not India? Well, some from Goa.
:08:52. > :08:56.This is Goa's liberation day, the day that Goa was liberated from
:08:57. > :09:01.Portugal in 1961. So this is actually Goan.
:09:02. > :09:07.. The word Guizzado is Portuguese. It is the onion, the garlic and all
:09:08. > :09:12.of that, cooked in olive oil. These are the potatoes. They have
:09:13. > :09:18.been par cooked but left whole? Perfect.
:09:19. > :09:23.I'm nervous. There is a lot of coriander on the coriander plate? We
:09:24. > :09:31.are going to put it less as we realised you loved it so much. Fish
:09:32. > :09:36.and coriander, I am not happy. There is garlic, cumin, ginger, lots
:09:37. > :09:41.of lovely things, you will love it all.
:09:42. > :09:47.Now, in the pan? There is ginger, garlic, chilli.
:09:48. > :09:53.Just at we start now with the prawns, with the fish, sorry.
:09:54. > :10:02.So the idea is making a stuffing to go inside the canoes, the fish? Into
:10:03. > :10:06.the canoe, yes. Now this is interesting, this is
:10:07. > :10:12.what people don't do at home. I learned this from you. You put the
:10:13. > :10:17.dry spices into the water? Yes, the turmeric with the lime juice before
:10:18. > :10:21.applying it to the fish. It makes the meat a little tighter. So it
:10:22. > :10:27.doesn't break up so easily. Often you can burn the spices.
:10:28. > :10:34.It will so, with the coriander and the cumin added to that, we will mix
:10:35. > :10:40.it all with water. It allows the spices to expand better. It allows
:10:41. > :10:45.them to infuse the flavour better. But this is purely to sterilise the
:10:46. > :10:55.fish. It is an antiseptic, turmeric? Yes,
:10:56. > :11:01.and also a coagulant. It makes the fish firm and prevents it from
:11:02. > :11:08.breaking up easily. It sounds great. It all sounds good, sir. So, if I
:11:09. > :11:12.graze me knee, I just get some turmeric out... Absolutely right.
:11:13. > :11:26.But then your knee turns bright yellow! It is good for a face mask.
:11:27. > :11:31.It is! Don't go to the doctor with yellow knows, though, they will
:11:32. > :11:38.think you have yellow fever! So, on the hob are some cumin seeds? Yes,
:11:39. > :11:45.sprinkle them on top. There we go, the cumin seeds and the coriander
:11:46. > :11:52.powder. Mixed with water. Allow it to expand and infews the flavours.
:11:53. > :11:58.I shall pour it in? Yes, sir, in a minute. There we go, sir.
:11:59. > :12:04.People are amazed, when they visit behind the scenes, how much onions
:12:05. > :12:08.you use? In our kitchen we use 300 kilos a week.
:12:09. > :12:16.It is a serious amount of onions. How many dishes are you making? A
:12:17. > :12:21.lot. In Indian cooking the onion is the thickening agent. But Britain is
:12:22. > :12:28.growing fabulous onions now. There is a new one called Roseanna Pink.
:12:29. > :12:32.It is amazing it reminds me of India.
:12:33. > :12:35.Remember if you'd like to put a question to either of our chefs
:12:36. > :12:37.today then call us now on: 033 0123 1410.
:12:38. > :12:41.Calls are charged at your standard network rate.
:12:42. > :12:51.We are nearly there with this one. I want to get the cooled filling.
:12:52. > :12:57.And here comes the coriander. No! Just a tiny bit.
:12:58. > :13:05.In this dish, it is delicious. It is going to be amazing. No! No, it is
:13:06. > :13:12.not. This is an objective fact! You are using the roots as well? Yes,
:13:13. > :13:20.the flavour is all there, sir. It is overpowering, metallic... Metallic?!
:13:21. > :13:28.Let's just do one. Let's go. Let's go, let's go, let's
:13:29. > :13:35.go. This is the filling I made earlier? Yes, that is cooled down.
:13:36. > :13:39.We want it cooled down. If not, there will be a problem cooking the
:13:40. > :13:45.meat before it goes into the oven. It will cook the fish if it is warm?
:13:46. > :13:49.It will cook the fish and spoil the fish.
:13:50. > :13:56.Spoil it, you have put coriander in it! So you have to cook the filling?
:13:57. > :14:00.That's it, the filling is done. The prawns are just cooked slightly.
:14:01. > :14:04.Season it. We have not seasoned it. Since you
:14:05. > :14:08.have put it away, we shall leave it as it is. I shall put it on the
:14:09. > :14:15.tray. This goes in the oven? Yes, sir.
:14:16. > :14:18.How long for? With the banana leaf, it has good insulation on it, so
:14:19. > :14:29.about 25 minutes. OK.
:14:30. > :14:32.There you have the fish. We still have to finish the salad,
:14:33. > :14:37.sir. I'm on it.
:14:38. > :14:43.Brilliant. Such assistance! Can you get it
:14:44. > :14:49.anywhere else?! He is saying you can't get the staff! You can't find
:14:50. > :14:54.good staff these days but you do get some nice people around.
:14:55. > :14:58.Now, pile this on. A little bit of salad.
:14:59. > :15:07.When James is helping you know we are out of time.
:15:08. > :15:28.When I start plating it up! So... There you go. Open up the fish? A
:15:29. > :15:32.little bit. You can see that. It looks delicious. You get that real
:15:33. > :15:35.coriander flavour. CHUCKLES
:15:36. > :15:46.Actually it is the flavour of the banana leaf. What shall we call
:15:47. > :15:48.it... Macro with cumin flavour, tomatoes, and a light salad and
:15:49. > :16:15.fresh coriander. -- mackerel. Wonderful. You get to dive in. Can
:16:16. > :16:22.-- canoe. We call it kayak. Is there a lot of coriander in it? Little
:16:23. > :16:28.bit. You can tie it with a piece of string, wrap it in tinfoil. And it
:16:29. > :16:30.is lovely. The filling is lovely. You try it.
:16:31. > :16:32.Right, let's get some wine to go with this.
:16:33. > :16:35.Our wine expert Olly Smith has been getting into the festive spirit
:16:36. > :16:41.So let's see what he's chosen to go with Cyrus's fantastic fish.
:16:42. > :16:48.It is the countdown to Christmas. I have come here to revel in the
:16:49. > :16:51.Christmas spirit and cheer. Before I hit the high Street lets have a look
:16:52. > :17:36.around. Where is Rudolph? With Cyrus's mackerel, a citrus wine
:17:37. > :17:45.is perfect. You could choose a Sauvignon blanc. However, with the
:17:46. > :17:59.cunning spices, you need a wine that is floral and zingy. So I'm picking
:18:00. > :18:09.this from Chile, the paws-up. -- PX Elqui. The grapes are ripened in the
:18:10. > :18:17.day and at night it is called, which preserves the zing in the glass,
:18:18. > :18:25.perfect to rise and shine with this dish. -- cold. It is like a
:18:26. > :18:31.meteorite dipped in sherbet. Think about the oily mackerel, the most
:18:32. > :18:37.important thing to having your wine is the citrus flavour. You have this
:18:38. > :18:43.clever combination of spices which illuminates the dish. The fragrance
:18:44. > :18:55.of this PX brings out its awesome flavour. It is the exuberance of
:18:56. > :19:03.this PX which makes it a perfect flavour coition. Here's to your
:19:04. > :19:17.mackerel, Cheers! It is great. Yellow -- he always picks a great
:19:18. > :19:31.one. I really like PX anyway. Do you like it? Lovely acidity. Do you like
:19:32. > :19:37.the dish? I do. What are you doing? Many chess. And Apple wellingtons
:19:38. > :19:40.with a cranberry sauce. That is your third glass. Slow down.
:19:41. > :19:43.CHUCKLES And don't forget you could ask
:19:44. > :19:46.either of our chefs a question if you call this
:19:47. > :19:48.number: 0330 123 1410. Or you can tweet questions to us
:19:49. > :19:50.using the 'hash' tag Right it's time for our weekly food
:19:51. > :19:54.adventure with Rick Stein. He's having a Christmas party
:19:55. > :19:57.for some of his Spanish friends. And he's serving up an orange
:19:58. > :20:00.flavoured dessert later but first he's been invited to join a more
:20:01. > :20:11.unusual festive feast. Enjoy this one. My journey around
:20:12. > :20:15.and through the heart of Spain in an old camper van was a real
:20:16. > :20:20.inspiration to me. It taught me some simple home truths about seasons,
:20:21. > :20:25.traditions, and the importance of the family. There is a lesson to us
:20:26. > :20:29.all about the joys of eating and celebration. Particularly around
:20:30. > :20:34.Christmas. I have to say, I love Christmas. It is that time when you
:20:35. > :20:38.feel euphoric. Everything is going to happen. Travelling in Spain I
:20:39. > :20:41.came to the conclusion that Spain is the country of festivals. They are
:20:42. > :20:47.always celebrating something. And Christmas is no exception. This is
:20:48. > :20:51.my based in London. I have just prepared a little party for all of
:20:52. > :20:56.the people who contributed to the Spanish series. I'm sure, being
:20:57. > :21:01.Spanish, we are all going to have a lot of fun. During our travels, our
:21:02. > :21:12.guide in that fairly undiscovered area of Spain was Vanessa Palas Eos
:21:13. > :21:20.-- Vanessa Palacios. Lovely to see you. Last time I saw you we were
:21:21. > :21:24.eating that dish. That was an old-fashioned dish. It brings my
:21:25. > :21:34.grandma's memories back. We have it every Christmas. It is so convivial.
:21:35. > :21:41.You just have so much to talk about. In Spain we call it sobra mesa. We
:21:42. > :21:48.like to talk and be together. We are not an irrational as you can
:21:49. > :21:55.imagine. Very laid-back. It is all manana. Yes, so we can enjoy the
:21:56. > :22:04.food. I was asked to observe this wonderful family gathering. It is a
:22:05. > :22:13.recipe of offal, something most would a void, but nobody wants to
:22:14. > :22:23.disappoint her grandmother. -- avoid. This is liver, I think that
:22:24. > :22:32.is blood sausage. Let's try it. This is what we call grown-up's food.
:22:33. > :22:37.Exactly. I am glad you are here to taste it. I think it is very nice. I
:22:38. > :22:40.think a lot of people back in Britain would be put off by things
:22:41. > :22:46.like blood. You think about it, you do. Would you imagine people of your
:22:47. > :22:52.age would eat this kind of thing regularly? I don't think so. It is
:22:53. > :22:56.traditional. But for young people, do you think they would be able to
:22:57. > :23:02.cook it? I know my children don't really like offal, I think it is a
:23:03. > :23:11.generation thing. They are about the same age as you. In Majorca they
:23:12. > :23:14.make a recipe which are similar, similar ingredients, but they chop
:23:15. > :23:19.up the pieces really small so you do not know what you are eating.
:23:20. > :23:22.CHUCKLES Wherever Spanish families gathered
:23:23. > :23:25.to begin celebrating the joys of Christmas, the Christmas Carol is
:23:26. > :23:54.never far away. Salud! No Christmas meal is never
:23:55. > :24:00.complete without a serious dessert. And this is a great alternative if
:24:01. > :24:04.you are hoping to avoid traditional, heavy puddings. It is a variation of
:24:05. > :24:07.cramp paramount but without any cream. I was inspired to make it
:24:08. > :24:14.after visiting Valencia, the region where the Orange is king. --
:24:15. > :24:20.variation of creme caramel. The smell of oranges has such memories
:24:21. > :24:25.for me. Whenever I make an orange dish I remember the trip I made ages
:24:26. > :24:29.ago by a third class train from Seville to Valencia. It must have
:24:30. > :24:33.been about March or April. The smell coming through the windows of the
:24:34. > :24:37.Orange blossom. Just never forgot it. It is possibly the most
:24:38. > :24:43.evocative smell in the whole world, I think. I remove the zest from a
:24:44. > :24:49.couple of oranges before juicing them because they help to give the
:24:50. > :24:54.mixture a taste sensation. Then Caster sugar and the juice of four
:24:55. > :24:59.oranges. Reduce, then a slow heat, slowly bringing it to the boil until
:25:00. > :25:04.all of the sugar has dissolved. Then I strain the mixture. I am normally
:25:05. > :25:07.a huge fan of Christmas pudding, but I am also taken by the idea of
:25:08. > :25:15.lighter deserts which are more popular in the warmer climes of the
:25:16. > :25:19.Mediterranean. Pannacotta Is one example, this is another. It becomes
:25:20. > :25:23.light and airy when you whisk the eggs. I add the orange juice, put it
:25:24. > :25:31.to one side, so I can start making the Karen L. I am using a heavy
:25:32. > :25:38.-based pan, on a low heat, otherwise the sugar will burn instead of
:25:39. > :25:42.slowly caramelised. -- making the caramel. I leave it to boil for a
:25:43. > :25:47.few seconds, the sugar will then thicken and take on a lovely golden
:25:48. > :25:51.brown colour. Then I line the base of the moles. This is so when you
:25:52. > :25:58.serve it it produces that impressive crown. Many recipes have a story
:25:59. > :26:01.attached to them and this one is no exception. I was intrigued as to why
:26:02. > :26:08.this orange dessert had no cream or milk in it. Many egg yolks, sugar,
:26:09. > :26:15.and orange juice. The reason is, in the 15th century egg whites were
:26:16. > :26:19.used to clarify wine. The egg yolks had to go somewhere, so they found
:26:20. > :26:25.their way to the company is where the nuns came up with ideas to make
:26:26. > :26:34.lovely sweet out of them, just like this one. They found their way to
:26:35. > :26:40.the -- they found their way to the convents. It is lovely to celebrate
:26:41. > :26:44.the end of my trip with my friends who have helped me understand that
:26:45. > :26:52.it is a way of life, it is passion, it is traditions, and above all a
:26:53. > :26:59.relationship with food. And no family can celebrate without some
:27:00. > :27:05.singing. So as my guests treat me to a final Christmas Carol, I wish
:27:06. > :27:12.everyone of you a joyous Christmas, and a New Year pact with the
:27:13. > :27:14.possibility of new discoveries. -- packed.
:27:15. > :27:17.What a great dessert idea from Rick and very simple too.
:27:18. > :27:19.Alternatively you may prefer to serve a cheeseboard on Christmas
:27:20. > :27:28.There are some amazing British cheeses to choose from.
:27:29. > :27:34.Including this Lincolnshire Poacher. Colston Bassett Stilton. And I'm
:27:35. > :27:40.going to use this Olgleshield cheese. I'm going to make this a bit
:27:41. > :27:49.more glamorous. I will use the walnuts. I will make a stock syrup.
:27:50. > :27:55.These go into a pan. It would not be Christmas without walnuts. With some
:27:56. > :28:04.cayenne pepper, just to spice it up. Deep-fried they are delicious. I am
:28:05. > :28:08.also going to deep-fried cheese. Deep-fried cheese! You won't be on
:28:09. > :28:14.this earth for very long. CHUCKLES
:28:15. > :28:21.We are going to take the flour, egg, and breadcrumbs. And deep fry it. I
:28:22. > :28:29.have had a conversation with my doctor about this, I am sure. It is
:28:30. > :28:34.delicious. Really? You have launched a new tour. Excuse me. I'm eating
:28:35. > :28:42.some Lincolnshire Poacher. Tell us about it. Is it the same character?
:28:43. > :28:45.Still the Pub Landlord, but a whole new set of important messages for
:28:46. > :28:50.the state of the nation. After his venture into politics this year. We
:28:51. > :28:55.are going all over the country. I think we start in Winchester and we
:28:56. > :29:00.end up via Skegness in the Royal Albert Hall. We will be finishing
:29:01. > :29:06.the touring by the end of next Christmas. I heard this about
:29:07. > :29:12.politics. The Pub Landlord ran for Parliament. Not me. He had some
:29:13. > :29:17.great ideas like putting an extra 10p into the pound so it is ?1.10.
:29:18. > :29:24.When you think about it it makes sense. I'm so disappointed that only
:29:25. > :29:31.just over 300 people voted for him. It was not a bad score. I heard the
:29:32. > :29:35.campaign trail did not go well at the start. You were supposed to do
:29:36. > :29:40.this amazing launch, weren't you? I thought I would parachute into each
:29:41. > :29:48.constituency. I thought it would be great. We hired a parachute. And
:29:49. > :29:52.somebody to strap myself to, so they could work it for me. We got to the
:29:53. > :29:57.airfield. I went on the scales and I was too heavy excavation marked not
:29:58. > :30:05.allowed to parachute. -- I was too heavy! Can I have some more cheese?
:30:06. > :30:09.CHUCKLES We had this amazing situation where
:30:10. > :30:13.we had to do some political spin. We had to make up an excuse as to why
:30:14. > :30:16.was not able to parachute. It was because I was a victim of the
:30:17. > :30:22.obesity epidemic, another tragic victim. I started it. You were doing
:30:23. > :30:25.your bit to keep it going. LAUGHTER
:30:26. > :30:36.Deep-fried cheese! What was really interesting while
:30:37. > :30:40.doing it, I came away from the experience with a tiny bit of
:30:41. > :30:45.sympathy for politicians. People really hate them. They certainly
:30:46. > :30:48.don't have to do it. I was doing it and some people were angry about it.
:30:49. > :30:52.It was an interesting life experience.
:30:53. > :31:00.Where do you get your inspiration from? It can be things people say,
:31:01. > :31:03.watching the news, often you see another comedian, and you think you
:31:04. > :31:08.have to write something as good as that. So you sit down and work at
:31:09. > :31:13.that. You took, followed in the foot
:31:14. > :31:19.steps, dare I say, of Harry Hill? We worked together a long time ago.
:31:20. > :31:23.That is when I first came up with The Pub Landlord character. We had a
:31:24. > :31:31.gap in the show with no way of filling it. We were doing a show in
:31:32. > :31:35.the bar, we said, let's say that the barman has not turned up and fill
:31:36. > :31:42.in. So that worked. By the end of the tour I was doing an act. So all
:31:43. > :31:46.a bit of an accident, really. Not many do that sort of thing. Many
:31:47. > :31:51.of them are just themselves? Well, they are not really themselves. Jack
:31:52. > :31:56.Dee for instance, I am sure he is cheerful most of the time but on
:31:57. > :32:01.stage he is a miserable get. He stuck with that. The way that I do
:32:02. > :32:06.stand-up, what works for me best is being in Charles Kennedy. I like
:32:07. > :32:09.being in character. I don't have to be myself and I can be rude to
:32:10. > :32:14.people. It is quite the opposite from your
:32:15. > :32:18.upbringing, you studied history at Oxford? Yes. I am really fascinated
:32:19. > :32:24.by history. When I was doing it at uni, I was
:32:25. > :32:28.not interested but now I don't have to, it is amazing. There are endless
:32:29. > :32:31.stories, that sort of thing, you know.
:32:32. > :32:35.Right, here is the deep fried cheese.
:32:36. > :32:40.Can I have a look. This is proper food porn.
:32:41. > :32:48.Go on! Now, this is an amazing source. This goes brilliantly on the
:32:49. > :32:52.Christmas table. So there is a Manchego cheese, the quince, and
:32:53. > :32:58.mango chutney. With a tiny bit of water. Blitz it together it makes
:32:59. > :33:03.the most amazing chutney. You don't deep-fry that? You can
:33:04. > :33:08.freeze it into cubes and deep-fry it if you wish.
:33:09. > :33:14.I lived with a guy who deep-fried eggs. He basically deep-fried
:33:15. > :33:19.everything. Was he Indian? No, he was basically really skinny. One of
:33:20. > :33:24.those thin men who eat like a fat bloke! No coriander in the chutney?
:33:25. > :33:31.You stay over there! Taste that. Tell us what you think? Quincey! It
:33:32. > :33:35.is delicious. So, basically, the idea is that you
:33:36. > :33:39.pop this back on to your serving board. So there is the deep-fried
:33:40. > :33:43.cheese as well. You don't have to go for that bit.
:33:44. > :33:52.They are actually shaped like the nails in a coffin. Amazing.
:33:53. > :33:56.Then, these are your deep-fried... Sweet nuts.
:33:57. > :34:01.They are delicious. With the cayenne as well.
:34:02. > :34:14.Sweet nuts for Christmas! So, when does the tour start, then? Mmm
:34:15. > :34:18.September! It goes through to des. -- December.
:34:19. > :34:24.They are really hot. We have to give them a moment.
:34:25. > :34:29.Now, dress with the salad, there is little gem lettuce in the salad with
:34:30. > :34:34.mayonnaise. You are quite good at this, aren't
:34:35. > :34:41.you? I have been whingeing it for ten years, and nobody has found out
:34:42. > :34:50.yet! Mmm, fatty boom-ba. Look at that! Now, dive into this. This is
:34:51. > :34:55.all for me?! Yes. Another light bite! Seriously, take
:34:56. > :35:00.a little bit of that. Are you doing this thing, sometimes
:35:01. > :35:06.you do that thing, where you have to do this one first, then go clockwise
:35:07. > :35:11.around the board to end up with this one, which will blow your head off.
:35:12. > :35:17.Is that what you are going to do? No, you can eat what you want.
:35:18. > :35:23.Oh, fatty boom-ba. If you find that cheese it is
:35:24. > :35:30.Olgleshield cheese. It is amazing. So, what is the name of your tour?
:35:31. > :35:43.It is called Let's Get Fat Together! No! Mmm... You're a bad man. You're
:35:44. > :35:48.So what will I be making for Al at the end of the show?
:35:49. > :35:51.It could be his food heaven, lamb and that slow roasted
:35:52. > :35:54.The lamb is slowly roasted on just a bed of carrots,
:35:55. > :35:57.It's served with sherry glazed parsnips, savoy cabbage,
:35:58. > :35:59.mint sauce and my perfect roast potatoes? hopefully!
:36:00. > :36:11.chilli, garlic, palm sugar and lemon then cover a whole sea bass with it.
:36:12. > :36:13.The fish is baked and served with steamed purpled sprouting
:36:14. > :36:15.broccoli and a raita made with lots more coriander.
:36:16. > :36:18.As usual, it's down to the guests in the studio
:36:19. > :36:21.and a few of our viewers to decide, and you can see the result
:36:22. > :36:25.Right, let's get more great Christmas recipe ideas this time
:36:26. > :36:29.He's serving up salmon today and he's got a couple of deliciously
:36:30. > :36:45.Is he going to deep-fry it? He is going to deep-fry it! There is so
:36:46. > :36:50.much cooking at Christmas! It's quite useful to have something up
:36:51. > :37:02.your sleeve which is very simple and very straightforward. I have a
:37:03. > :37:06.really easy little sauce for salmon! I have roasted some garlic and I'm
:37:07. > :37:16.keeping it warm. It's a whole head. It went in about an hour ago.
:37:17. > :37:21.Inside the skins... Is the most wonderful, soft, scented garlic. I
:37:22. > :37:27.drop that into the food processor. Then for the herb that you simply
:37:28. > :37:35.can't go wrong with, dill. It works every time with fresh or smoked.
:37:36. > :37:39.Just break off the fronds and drop them in with the garlic. Everything
:37:40. > :37:46.but the very tough end of the stalks is fine.
:37:47. > :37:51.And then the only other ingredient is some double cream. Just pour it
:37:52. > :38:00.in and give quick blitz on the old switch.
:38:01. > :38:07.What you're after is something that will fall slowly from the spoon,
:38:08. > :38:18.kind of like that. So that silky salmon and creamy sauce deserve
:38:19. > :38:29.something crisp to go with it. The crispbreads. So, nice untidy folds
:38:30. > :38:34.of salmon on the breads. It follows the little grooves to hold the
:38:35. > :38:42.sauce. Having something that is so straightforward and it is done in
:38:43. > :38:49.minutes is just very, very useful! Then some of our dill and garlic
:38:50. > :38:58.sauce... Just a little trickle over the salmon. And a little more dill.
:38:59. > :39:03.All that needs is a glass of something, very, very nice. A
:39:04. > :39:07.decadent snack like this, is a great excuse to pop a cork and toast the
:39:08. > :39:14.day. It never fails to amaze me how
:39:15. > :39:22.simple it can be to make a really luxurious treat from some smoked
:39:23. > :39:30.salmon. So good. That is just so good! The
:39:31. > :39:35.first glimpse of the can pays will guarantee to get your guests in a
:39:36. > :39:47.celebratory mood. Merry Christmas. This is a shining star on Christmas
:39:48. > :39:52.Day! Of course, the great thing about salmon is it can be as big a
:39:53. > :40:00.feature on the Christmas Day menu as you want it to be. And my new take
:40:01. > :40:02.on the timeless tradition of gravadlax and smoked salmon,
:40:03. > :40:08.definitely deserves its place on the table. I would be happy to bring
:40:09. > :40:12.this in on the day itself. Whenever I think of salmon, I always
:40:13. > :40:17.think of cucumber. They go together perfectly. Because this cue comer is
:40:18. > :40:21.going to be used as a stuffing for the salmon, I'm going to discard the
:40:22. > :40:29.seeds in the middle. There is a lot of water in there, it
:40:30. > :40:34.will give it is soggy stuffing. A couple of cucumbers will give
:40:35. > :40:40.enough for the relish and the filling.
:40:41. > :40:46.Into that I want to add seasoning, the first is mustard. It adds a
:40:47. > :40:53.welcome, intense flavour. About five tablespoonfuls will do the trick.
:40:54. > :40:59.Then a generous spoonful of honey to sweeten the mix. And something to
:41:00. > :41:03.sharpen it up, a couple of tablespoons of white wine vinegar.
:41:04. > :41:08.And then dill. It is absolutely one of my favourite herbs, finally
:41:09. > :41:15.chopped. Give it a good stir up.
:41:16. > :41:20.Now this is going to be one of the star dishes of my Christmas. I want
:41:21. > :41:25.to bake this wrapped in pastry. I just need a piece of ready-made puff
:41:26. > :41:32.pastry. Rolled on to a lined baking sheet.
:41:33. > :41:36.So, I will take one piece of salmon and then some of my cucumber
:41:37. > :41:41.stuffing. And on top of that goes the other
:41:42. > :41:48.piece of fish. I want this Wellington to be a real
:41:49. > :41:54.golden show piece. It's just having something to bring
:41:55. > :41:58.to the table that just looks majestic and festive. Just brush
:41:59. > :42:05.this all the way around the outside of the pastry.
:42:06. > :42:13.Pull the pastry up... Over the salmon. Sealing the ends and leaving
:42:14. > :42:17.a bit of a gap in the middle. That way you can see what is going on and
:42:18. > :42:23.the beauty of the salmon can be seen when you bring it to the table.
:42:24. > :42:29.And I'm going to brush it again with a little bit more egg. By doing this
:42:30. > :42:35.it comes out of the oven glistening. Give it a good seasoning of black
:42:36. > :42:41.pepper before it goes into the oven at 180 for 45 minutes. And the
:42:42. > :42:57.cucumber relish goes into the fridge to chill.
:42:58. > :43:08.Isn't that beautiful? So I have layers of salmon, cucumber and
:43:09. > :43:12.crisps pastry. A slice of these delicious flavours
:43:13. > :43:20.will delight your guest at any time, on the big day or beyond.
:43:21. > :43:26.It's a lovely change to Christmas food. It's something fresh, bright
:43:27. > :43:32.and light. This dish is a triumph. It's earned
:43:33. > :43:40.its place on the Christmas menu and will doubtless be back year after
:43:41. > :43:42.Merry Christmas Nigel if you're watching!
:43:43. > :43:45.Still to come this morning on Saturday Kitchen Live.
:43:46. > :43:49.She's got her friends over to share her turkey stuffed
:43:50. > :43:51.with cranberries, honey, caraway seeds and plenty of spicy
:43:52. > :43:56.Now because it's Christmas and we're cel-EGG-brating today things
:43:57. > :44:05.In fact, OMLETT-ING Cyrus and Lorraine off the usual Saturday
:44:06. > :44:10.You can see what plans we've HATCHED, live,
:44:11. > :44:18.a slow cooked shoulder of lamb with roast potatoes and mint sauce.
:44:19. > :44:21.a slow cooked shoulder of lamb with roast potatoes and mint sauce?
:44:22. > :44:24.Or food hell, coriander covered sea bass with purple sprouting broccoli
:44:25. > :44:29.You can see what he ends up with at the end of the show.
:44:30. > :44:32.Right, let's get our next recipe and it's from Lorraine Pascale.
:44:33. > :44:36.What are you making? I'm making mini chestnut apple and spinach
:44:37. > :44:40.Wellingtons. Right, OK.
:44:41. > :44:46.So, this is great for the vegetarian in the family. It is really simple
:44:47. > :44:50.to do but packed, packed full of flavour.
:44:51. > :44:57.We have started things off with the onions going on here.
:44:58. > :45:02.Onions, squash there, fresh thyme, rosemary as well but it is important
:45:03. > :45:07.when you are doing vegetarian food that it has lots of flavour.
:45:08. > :45:15.If I can have apple in there, that would be great. I have cinnamon and
:45:16. > :45:21.paprika. I will give it a stir. I just want to sweat these down
:45:22. > :45:23.until they are nice and soft like that
:45:24. > :45:28.You can just really smell the cinnamon. Good! Make it nice and
:45:29. > :45:32.festive. We have been watching your shows on
:45:33. > :45:37.the TV but what are you doing at the moment? You are doing bits and
:45:38. > :45:43.pieces in America? I am doing a lot in America. That goes in there. Oh,
:45:44. > :45:50.can you do the cranberry sauce, please?! I can get that on as well!
:45:51. > :45:54.Come on! Get it on for me! So a big baking show in the States. I'm a
:45:55. > :45:59.judge. That is takes up lots of my time at the moment. So a good amount
:46:00. > :46:05.of salt and pepper in there. What is different to there in the
:46:06. > :46:12.baking than here? It is more like fact fact fact. It is very fast.
:46:13. > :46:21.X Factor?! Or a popular TV show. It is faster -- XFactor.
:46:22. > :46:26.Do they go to judges' houses, then? Yes, they come back to mine.
:46:27. > :46:29.Do they cry a lot? Yes. We have to tell some people to stop
:46:30. > :46:34.crying. No more crying.
:46:35. > :46:40.The chestnuts. These are vacuum packed. Tasty.
:46:41. > :46:43.There are some sweet and savoury. So buy them with the right label on the
:46:44. > :46:54.tin. Both could work in this to be
:46:55. > :47:01.honest. I am using dates rather than sugar, just to be a bit healthy. You
:47:02. > :47:06.still get the sweetness, but not the insulin spike because of the fibre
:47:07. > :47:12.in the dates. Is this in your book? You have a new book. Tell us about
:47:13. > :47:19.it. Do you have deep-fried cheese in it? I don't. When you say healthy
:47:20. > :47:24.everybody gets annoyed, so I just say it is eating well. Eating well.
:47:25. > :47:29.All of your favourites everybody likes to eat all the time. But I've
:47:30. > :47:36.made them a little bit healthier. In here I have lentils, chestnuts, fine
:47:37. > :47:43.nuts coming in, as well. I have a pre-cooked squash, onion, and
:47:44. > :47:54.cinnamon, and paprika. It needs to be cold to go into the pastry. What
:47:55. > :48:00.is going on with this pastry? It is made with spelt flour. Less gluten.
:48:01. > :48:09.Really tasty. Of course. What is spelt flour? Spelt is an ancient
:48:10. > :48:14.grain. It isn't gluten free, but apparently you can get it. I will
:48:15. > :48:19.cut this into a square. Robert B not a good place to put that... --
:48:20. > :48:25.probably not a good place to put that. One big square then four
:48:26. > :48:39.smaller squares. You can make this into a version with lamb, or any
:48:40. > :48:47.meat if you like. Lamb! Cut this into an even square. You have
:48:48. > :48:52.butter, salt, water, then the flour. I put butter in to make it nice and
:48:53. > :48:56.rich. Because sometimes if you are messing around with shortcrust
:48:57. > :49:01.pastry it is crumbly. Just a little bit of water and butter, you get the
:49:02. > :49:09.richness and it is easier to handle. Where does your love of food come
:49:10. > :49:13.from? I grew up largely on pizza and chips.
:49:14. > :49:18.LAUGHTER But my father developed a love of
:49:19. > :49:24.cooking. Beautiful Italian food. I loved going to his house. He cooked
:49:25. > :49:28.the most amazing pasta. That is where it came from. And at school
:49:29. > :49:40.when you cooked once a year, the annual cookery class. I cooked at
:49:41. > :49:44.school. Yeah, I loved that, you bring the ingredients in and cook. I
:49:45. > :49:49.don't know if I liked it. It was always on a Thursday, and my mates
:49:50. > :49:54.used to go in with their PE kit for rugby, and my mum used to send me
:49:55. > :49:59.off with a wicker Baskett. I knew every Thursday I was going to get
:50:00. > :50:05.abuse on the bus. -- basket. But everybody would eat the stuff on the
:50:06. > :50:17.way back. Did you enjoy it? I failed to see the. I did it. Did you pass?
:50:18. > :50:22.I did. How did you fail? I could cook without thinking about it. I
:50:23. > :50:28.did not want to know about the genetic compound of an egg. Yeah, I
:50:29. > :50:39.know, I know. This is quick to cook and the Cranberries are popping. You
:50:40. > :50:42.put spinach in, as well? Yes, I will did it... Well, you did.
:50:43. > :50:47.CHUCKLES These are cooking down nicely. They
:50:48. > :50:51.are, then you just pop the mixture inside. It is good to make this the
:50:52. > :50:55.day before so you are not worrying. It is like when you are cooking the
:50:56. > :51:03.big roast, it is so good to do things ahead of time. This is a good
:51:04. > :51:07.dish for that. Can you freeze these? 100%, they freeze really well. Using
:51:08. > :51:13.the dates like this it thickens the source. I love them. You can get
:51:14. > :51:17.them, they are quite expensive, Medjool dates, but as long as you
:51:18. > :51:22.get sticky ones you don't have to spend so much money. Why do they
:51:23. > :51:26.thicken it, is it an enzyme, is it a compound? It is magic. Kitchen
:51:27. > :51:32.Magic. CHUCKLES
:51:33. > :51:39.Fill them like a little parcel. I have used bags this year for
:51:40. > :51:45.Christmas presents. So I don't have to wrap anything. Get a bag, put a
:51:46. > :51:54.ribbon on. Done. They cost you 5p now. Not a supermarket bag! Happy
:51:55. > :52:04.Christmas! There you go. Egg wash over the top. And a little cut in
:52:05. > :52:10.each one. A slice in each one. I will put these in. Onto a baking
:52:11. > :52:20.tray. That's all right. They will go in. And here they are, all cooked.
:52:21. > :52:26.Do they take 20 minutes? 20, 25 minutes. Let's get ready to plate
:52:27. > :52:35.up. Do you want me to do a little salad? Yes, just some rocket. Slice
:52:36. > :52:39.that up. Onto the plate. Yes! Where is that... It is coming. It of
:52:40. > :52:45.coriander on top! CHUCKLES
:52:46. > :52:50.It will go well with the lentils. I was really into this recipe. There
:52:51. > :52:56.is no coriander on it. CHUCKLES
:52:57. > :53:00.Lots of sauce. Lots of moisture. A little bit of rocket on top.
:53:01. > :53:11.Everybody is a vegetarian winner. What is the name? Many chestnut,
:53:12. > :53:21.Apple, and lentil wellingtons -- mini chestnut apple and lentil
:53:22. > :53:31.wellingtons. We get to enjoy this. Tell us what you think. Spelt flour.
:53:32. > :53:36.How do you spell that? I'm not sure. Careful, it will be quite hot.
:53:37. > :53:42.CHUCKLES With the sauce, the two things
:53:43. > :53:44.together. It keeps it nice and moist, doesn't it? I would like some
:53:45. > :53:49.myself. Right, let's head back to Ashford
:53:50. > :54:20.to see what Olly has chosen to go With Lorraine's champion chestnut,
:54:21. > :54:26.spinach and lentil wellingtons, I am looking for something with a bit of
:54:27. > :54:31.spice. A great that with vegetarian dishes is often a light read, like
:54:32. > :54:36.this Burgundy. However, when I cooked the dish at home all of the
:54:37. > :54:44.fabulous fruit put us into the white wine category. -- light red. So I
:54:45. > :54:50.have chosen this Zalze Reserve Chenin Blanc. Chenin Blanc is a
:54:51. > :54:58.soloist in South Africa thanks to an abundance of sunshine and furtive
:54:59. > :55:03.soils which adds character to the great. All I want for Christmas is
:55:04. > :55:06.you. The biggest flavour in this dish is the cranberry sauce with the
:55:07. > :55:13.Apple and cinnamon. Chenin Blanc is famous for its Apple zing, which
:55:14. > :55:16.will harmonise all of those beautiful flavours. There is a
:55:17. > :55:23.earthiness in the dish from the squash and chestnut and lentils.
:55:24. > :55:29.That makes this perfect for the dish with depth and resonance. Then you
:55:30. > :55:33.have the spice, cinnamon, nutmeg, and paprika. Chenin Blanc has mellow
:55:34. > :55:39.aromatics which make it spot on to duet with those festive treats.
:55:40. > :55:46.Lorraine, here is to your wonderful wellingtons! Cheers! He never leaves
:55:47. > :55:53.that supermarket. Wait until you see him after two hours. What do you
:55:54. > :55:56.think? Crisp, fresh, delicious. Probably perfect for this type of
:55:57. > :55:59.year because you can have it with anything. He has done it again.
:56:00. > :56:01.It's time now for more festive fun and food
:56:02. > :56:06.They're attempting to cook their way through the song the twelve days
:56:07. > :56:11.of Christmas and they're up to 9 ladies dancing.
:56:12. > :56:13.They cannot cook ladies! CHUCKLES
:56:14. > :56:17.Now I must warn you that this film features close up pictures of large
:56:18. > :56:45.Yes, man! What a great theatre. All of the major acts have been here.
:56:46. > :56:54.Gracie Fields, Max Miller. No, man, Jimi Hendrix, Led Zeppelin. Right,
:56:55. > :57:00.now it is our turn. Michael Flatley's Lord Of The Dance are on
:57:01. > :57:05.tour and performing here. That allowed us to have nine ladies
:57:06. > :57:18.dancing and laws are leaping. The ninth and ten lines of the song. --
:57:19. > :57:26.tenth. Now we are going to cook a beef and ale stew with a leak
:57:27. > :57:36.colcannon. You can leave this to cook so you can party and enjoy the
:57:37. > :57:43.festive period. -- leek colcannon. I am so looking forward to this. They
:57:44. > :57:52.fly across the stage. It is levitation, dude, on a Celtic scale.
:57:53. > :57:53.Let's see them fly after eating this!
:57:54. > :58:02.CHUCKLES This is an -- this is like an Irish
:58:03. > :58:12.stew. But it is a Christmas one. And for our colcannon we are going to
:58:13. > :58:18.use leeks. We will poach the leeks in milk. Top tip, poach your
:58:19. > :58:25.potatoes, do not boil them. The mash will be fluffier. Bring them to the
:58:26. > :58:35.boil, two or three minutes, then leave it. Seasoned flour. A bag of
:58:36. > :58:40.flour. I will heat up the oil. David will show you a trick about how to
:58:41. > :58:45.put an even coating of season flour all over your meat. Take your beef,
:58:46. > :58:53.not too much at a time. In the plastic bag. Shake it. Are you
:58:54. > :58:58.getting it? The flour and seasoning will flavour the piece, it will give
:58:59. > :59:08.us a golden coating. It will also thicken the stew. When the beef is
:59:09. > :59:14.sizzling, chop up onion, sweat it in tomato puree. Then deglaze the pan
:59:15. > :59:20.with Christmas ale. We are going to take the flavours off with a bit of
:59:21. > :59:26.moisture, which is our lovely ale. Look at that lovely Alexia of
:59:27. > :59:34.flavour. Oh! Beef and ale is a classic accompaniment. -- elixir of
:59:35. > :59:43.flavour. Next, carrot and chopped celery. Beef stock. Comfortable,
:59:44. > :59:47.luxurious food. Look at that. And some raisins for that Christmas
:59:48. > :59:52.pudding vibe. And once you put them in, they will plump up and you get
:59:53. > :59:58.that hint of sweetness. It is lovely. Another great thing, for
:59:59. > :00:03.flavour, caraway seeds. One teaspoon. And that is it. Put on the
:00:04. > :00:10.lid, and that is one of the best you will ever taste. We can get the
:00:11. > :00:13.colcannon ready. It is easy to do this. Because we poached the
:00:14. > :00:19.potatoes the mash as a lovely texture. This is truly wonderful
:00:20. > :00:23.comfort food. -- has a lovely texture. Now it is time to dance.
:00:24. > :00:36.This time it isn't Michael Flatley, it will be us.
:00:37. > :01:22.Oh! Hup! Oi! Sweet, Jesus! That is hard work,
:01:23. > :01:27.lads. What do you reckon, a couple of months training and we are ready?
:01:28. > :01:31.I think you are ready for the show tonight! We are not ready for all of
:01:32. > :01:39.this leaping about on the stage. But it is time to put the finishing
:01:40. > :01:45.touches to our feet of flame beef stew and colcannon.
:01:46. > :01:50.And with a touch of a flourish, just a little bit of parsley for the
:01:51. > :02:00.garnish. Now, time to serve.
:02:01. > :02:13.Ladies first, gentlemen! This is it, dude, we were born to be dinner
:02:14. > :02:26.ladies, us! Thank you! How is it girls? All right? Yes! It's good.
:02:27. > :02:35.So, everybody's eaten? Yes! Everybody is happy? You like it?
:02:36. > :02:43.Yes. # Christmas time soon be over
:02:44. > :02:46.# Then we'll join the band. # Christmas time soon be over # Then
:02:47. > :02:49.we'll join the band. Merry Christmas boys and there be
:02:50. > :02:54.more from them next week as part of a special edition
:02:55. > :02:56.of Saturday Kitchen which you can Right, it's time to answer
:02:57. > :03:00.a few of your foodie questions. Each caller will also help us decide
:03:01. > :03:10.what Al could be eating I think it is Sue from dashingshire.
:03:11. > :03:12.What is your question for us? We are having wild boar for dinner on
:03:13. > :03:22.Christmas Day but I don't know how to cook it.
:03:23. > :03:29.You don't know how to cook it?! Make a lovely vindaloo with it. That is
:03:30. > :03:33.how it should be. The beautiful garlic, chillies, onions, cooked
:03:34. > :03:39.together but cook the wild boar slowly. There is a little fat. Don't
:03:40. > :03:43.take it off. Let it sit for a day or two before you start eating it. Cook
:03:44. > :03:49.it now for Christmas. Leave it in the fridge.
:03:50. > :03:55.It doesn't have to be hot? No, that is a fallacy. It is just vinegar and
:03:56. > :04:01.garlic it breaks down the fat and preserves beautifully.
:04:02. > :04:06.That sounds fantastic. What dish would you like to see for
:04:07. > :04:13.Al at the end of the show? Heaven, please.
:04:14. > :04:20.Tom, what is your question for us? I have a whole octopus.
:04:21. > :04:29.Octopus? Easy. Is it a vindaloo?! No! Pour boiling
:04:30. > :04:34.hot water. Let it silt and drain it off. If you have a pressure cooker,
:04:35. > :04:41.cook it gently. Take the sinews off. It is a bit of work. Chop it fine.
:04:42. > :04:45.Olive oil, garlic, green chillies, lots of parsley and simmer it and
:04:46. > :04:52.keep it. It is amazing with pasta? Anything.
:04:53. > :04:57.Salad. Pasta. You can put it in a jar and keep it in the fridge. What
:04:58. > :05:04.dish would you like to see at the end of the show? Heaven.
:05:05. > :05:09.Yeah! Mark, happy Christmas to you. What question would you like to ask.
:05:10. > :05:14.It is my 10th anniversary tomorrow, I have a duck.
:05:15. > :05:17.Can you give me an idea as to how to serve it.
:05:18. > :05:23.So, you are cooking a whole duck for the anniversary? Yes.
:05:24. > :05:27.I love duck Peking style but probably not a good idea to cook it
:05:28. > :05:33.that way. I would probably cook it with a plum gravy and coriander and
:05:34. > :05:39.some spice. But the plum gravy will set it off nicely.
:05:40. > :05:44.Or roast it whole and serve it with orange. It is a classic but not so
:05:45. > :05:49.orangey. But with a little sauce and gravy that you add to the oranges.
:05:50. > :05:55.And also with a sherry vinegar. That lifts it and cuts through the fat of
:05:56. > :06:01.the duck. I would roast it whole. Yes, a lot of fat comes off that.
:06:02. > :06:05.Cook that with the roast potatoes alongside it.
:06:06. > :06:14.What dish at the end of the show? Heaven, please.
:06:15. > :06:17.It's time for the omelette challenge.
:06:18. > :06:19.Now because it's Christmas and we're all in the seasonal spirit
:06:20. > :06:21.we thought we'd do things a little differently today.
:06:22. > :06:24.We've put away the stop watches and the board and I want Cyrus
:06:25. > :06:27.and Lorraine to make me a fabulous festive omelette instead.
:06:28. > :06:30.The Overtones are going to accompany the cooking with another number
:06:31. > :06:33.and the chefs have until the guys stop singing to get their omelettes
:06:34. > :06:38.You don't know how long they are cooking for. But you have to cook me
:06:39. > :06:46.a festive omelette in the time it takes the boys to sing. So ready?
:06:47. > :06:51.Off you go. Take your time, boys!
:06:52. > :06:56.# A beautiful time # We're happy tonight
:06:57. > :06:59.# Walking through the winter wonderland
:07:00. > :07:04.# Gone away is the blue bird # Here to stay is the new bird
:07:05. > :07:09.# He sing as love song # As we walk along
:07:10. > :07:16.# Walking in a winter wonderland # Yeah, we're walking
:07:17. > :07:21.# Walking in a winter wonderland # It is per affect weather for a
:07:22. > :07:25.sleigh ride together with you # Outside the snow is falling
:07:26. > :07:32.# The friends are gathering too # Come on, it's lovely weather for a
:07:33. > :07:45.sleigh ride together with you # Sleigh ride together with you
:07:46. > :07:49.# Yeah! This did not work in rehearsal, did it? Talk about being
:07:50. > :07:59.under pressure. I don't know about an omelette. But what is this?! And
:08:00. > :08:06.that? We have langoustine, chilli, chopped parsley and garlic.
:08:07. > :08:16.What do you have in your drink? Well it is egg nothing and I have added
:08:17. > :08:22.fresh thyme and chestnuts. It did work in rehearsal but not now! You
:08:23. > :08:28.have it with a straw... So it is a new kind of omelette for the festive
:08:29. > :08:34.season! OK. Look at that omelette. So while we
:08:35. > :08:40.are waiting for the other omelette. Cyrus, do you know what time you did
:08:41. > :08:49.it in? I would have thought two-and-a-half minutes.
:08:50. > :08:56.Well, we have spared no expense. We have made you a Cyrus bauble. It is
:08:57. > :09:02.very amusing. Lorraine, you have finally done it.
:09:03. > :09:07.Kind of with a few chestnuts on top. Put that on your tree.
:09:08. > :09:10.So will Al get his food heaven, slow roasted shoulder of lamb
:09:11. > :09:14.Or food hell, coriander stuffed sea bass with purple sprouting broccoli?
:09:15. > :09:17.Our chefs will make their choices whilst we drop into the luxurious
:09:18. > :09:19.and very Christmassy world of Nigella Lawson.
:09:20. > :09:21.It's turkey time and she's got an Italian inspired stuffing for us.
:09:22. > :09:53.Right it is turkey time but not quite as we know it. I have 100
:09:54. > :10:00.grams of cranberries but not cranberries as we know it. I am
:10:01. > :10:06.steeping them in 1 hundreds mils of Marsala. Then I put it on to the
:10:07. > :10:11.heat as it comes to the bubble and then I turn it off and leave them.
:10:12. > :10:18.Well, the cranberries are steeping. I will get a bit of oil in the pan.
:10:19. > :10:23.And the cranberries, apart of the stuffing, and the stuffing goes
:10:24. > :10:29.inside a boned and butterflied turkey breast joint. You know what a
:10:30. > :10:35.huge fan I am of the big bird. I'm always up for new ways of
:10:36. > :10:38.cooking it, especially for a party. This makes my life very, I have
:10:39. > :10:44.simple. On top of the shallots I want a bit
:10:45. > :10:51.of festive spice which means cloves. Not too much. Or we are in toothache
:10:52. > :11:00.territory! And all-spice. Warm, comforting.
:11:01. > :11:08.Fabulously festive. I'm going to snip in some sage. The shallots are
:11:09. > :11:11.sweet, the Marsala soaked cranberries are sweet, so I want a
:11:12. > :11:20.bit of bitterness. Always the balance.
:11:21. > :11:24.And now, I have more spicing, courtesy of one kilo of Italian
:11:25. > :11:32.sausage meat. A lot of fennel in there.
:11:33. > :11:39.Although it's definitely Italian-inspired, it would be more
:11:40. > :11:42.accurate, I think, to say that the inspiration here is
:11:43. > :11:48.Italian-American, rather than outright Italian but whatever it is
:11:49. > :11:53.delicious! What's more, it makes life for the party very, very simple
:11:54. > :12:00.as carving is very easy and you get a lot of flavour with relative ease.
:12:01. > :12:04.I'm not looking to cook the sausages now, after all, they are going to
:12:05. > :12:09.get a good long time, about two hours or so, in the oven later. But
:12:10. > :12:18.I want the meat to lose its pink edge a little.
:12:19. > :12:20.The final turn in the pan, I could eat it straight like this! Right and
:12:21. > :12:36.on with the dance. My seasonal sausage stuffing can
:12:37. > :12:52.cool just a bit while I beat some eggs, just two.
:12:53. > :13:00.I also need some breadcrumbs. And of course the British banger does
:13:01. > :13:11.contain bread but Italian sausages don't. So breadcrumbs and now moving
:13:12. > :13:23.smartish to Italy, some parmesan. The eggs! Ah, sun light in winter.
:13:24. > :13:29.And finally, my syrup slicked jewels. Beautiful. I am going to
:13:30. > :13:34.mess it up now. I have asbestos hands, if you don't, use gloves. I
:13:35. > :13:40.will mix it together but not overwork it as the idea is that this
:13:41. > :13:46.stuffing will be tender and succulent inside the turkey and not
:13:47. > :13:55.compact. And now time for the big bird!
:13:56. > :14:01.That's two years of Pilates paying off, so a very heavy turkey breast
:14:02. > :14:08.joint. All I have to do is open it out a bit. Although you must go to a
:14:09. > :14:13.butcher to have a whole butterflied and boned turkey breast joint, the
:14:14. > :14:18.ones in the supermarket that are single are more work. Rolling up a
:14:19. > :14:25.joint and tying it is harder work than this. All I am doing is
:14:26. > :14:30.squishing it in and folding it over. Just as I would Brighton a whole
:14:31. > :14:37.turkey in the traditional way, this stuffing does the same job, that's
:14:38. > :14:47.to say it keeps the meat from drying out and it oozes flavour all through
:14:48. > :14:52.as it cooks -- brine a whole turkey. The turkey will will be succulent
:14:53. > :14:58.and tender and very easy to carve. Here it goes. Lifting a side of the
:14:59. > :15:03.wing over the other and convey it to a chin of your choice.
:15:04. > :15:09.The weight of the joint itself should keep everything together.
:15:10. > :15:12.But it's helped by being secured with a couple of secures. So
:15:13. > :15:18.puncture this and that... This time it isn't Michael Flatley,
:15:19. > :15:25.it will be us. with a couple of secures. So
:15:26. > :15:31.puncture this and that... I want to anoint it with goose fat. This needs
:15:32. > :15:35.about two, two and a half hours in the oven. It is difficult with the
:15:36. > :15:40.joint like this to tell if it is cooked through. I put in a meat
:15:41. > :15:45.thermometer, and when it reaches 75 Celsius it is cooked. When you have
:15:46. > :15:50.a lot of people to feed it is a winner. The hardest part of this
:15:51. > :16:05.operation is lifting the tin. Here goes. Oh!
:16:06. > :16:14.Now, my challenge, carving the turkey. It is very easy to carve, I
:16:15. > :16:20.have said that. What I omitted to tell you is that I am a bad carver.
:16:21. > :16:26.I will take this off first. It isn't pretty but it is tasty. I have my
:16:27. > :16:32.eye on this for a sandwich later. Thick slices are better. If it is
:16:33. > :16:40.choosing nothing holds together -- if it is too thin nothing holds
:16:41. > :16:47.together. They are giant slices. But still... Beautiful. It is like
:16:48. > :16:52.butter. My sister always says quite rightly that the whole point about
:16:53. > :17:24.Turkey is to make sure you have enough for leftovers.
:17:25. > :17:32.My house never looks like that, how about you? No. Arguments. Arguments,
:17:33. > :17:34.dog, usually for me. Right, it's time to find out
:17:35. > :17:38.whether Al is facing food heaven So Al, your food heaven would be
:17:39. > :17:41.this shoulder of lamb which I'll roast slowly
:17:42. > :17:43.with garlic and vegetables. It's served with perfect roast
:17:44. > :17:45.potatoes, sherry parsnips Or you could be having food hell,
:17:46. > :17:50.coriander which I'll use to make a paste to cover a whole sea
:17:51. > :17:52.bass then serve it with purple sprouting broccoli and
:17:53. > :18:03.a raita made with more coriander. This one looks like a meal, this one
:18:04. > :18:08.doesn't. Everybody agrees with you. Justice! We have chunks of
:18:09. > :18:18.everything with this. Chunks of celery, carrots, garlic, take all of
:18:19. > :18:22.it and put it into a tray. We will cook this for a long time. If you
:18:23. > :18:27.could peel the past that has potatoes that would be great. If you
:18:28. > :18:39.could do the mint sauce that would be great. If you could peel the
:18:40. > :18:46.parsnips and potatoes -- if you could peel the parsnips and
:18:47. > :18:51.potatoes. Tiny bit of olive oil. Then the great thing about this is
:18:52. > :18:57.you take some stock and pour it over. Lamb stock? It is difficult to
:18:58. > :19:05.get lamb stock because it is very fatty. You can use beef or chicken.
:19:06. > :19:07.I am nervous, if you are free, help me out.
:19:08. > :19:16.CHUCKLES We will take the tinfoil. 150
:19:17. > :19:26.degrees in the oven. Put it straight in. You leave it in there. How long?
:19:27. > :19:34.Four five hours. Minimum. It can ideally go in for longer. I'm going
:19:35. > :19:38.to get the cabbage. In real-time. Most of the vegetables at Christmas
:19:39. > :19:48.Eve can do it beforehand. Cabbage, leave it until last-minute. -- most
:19:49. > :19:54.of the vegetables you can do it beforehand on Christmas Eve. But it
:19:55. > :19:59.is school dinners, cabbage, that is its problem. True, but take a bit of
:20:00. > :20:05.water and butter. Equal quantities water and butter and it also is. Is
:20:06. > :20:11.but a healthy at the moment? I'm not up to speed.
:20:12. > :20:16.CHUCKLES Little bit of salt and pepper. While
:20:17. > :20:26.that is cooking you have some tweets. I am planning creme brulee
:20:27. > :20:33.over Christmas, how do I stop it splitting? I would suggest putting
:20:34. > :20:36.the oven at a lower temperature. Hopefully they are being cooked in a
:20:37. > :20:47.band Marie. This will make sure they do not overheat -- bain marie. Why
:20:48. > :20:54.would anybody want a crusty cup of cold custard? You are not answering
:20:55. > :21:04.these. Marilyn says can you recommend a cake using Clementines.
:21:05. > :21:10.Sussex Pond pudding. Traditionally done with an orange, but you can use
:21:11. > :21:16.clementines. The best thing is to use the rind, take out the white
:21:17. > :21:22.pieces, shred it. You can make a lovely steamed cake with it. Steam
:21:23. > :21:32.is beautifully. Lovely custard sauce with it. These are the parsnips. Did
:21:33. > :21:39.you put honey on the earlier? Yes, with some butter, seasoning. I find
:21:40. > :21:50.them tricky. They need about 20 minutes. Do you ever parboil
:21:51. > :21:55.parsnips? I don't. You take them like this. Drain off some of the
:21:56. > :22:03.fact. I have another tweet. Claire says what else can I do with Gammon
:22:04. > :22:11.instead of boiling it? Cider. Lots of apple juice. Put some spices in.
:22:12. > :22:18.Green, and red peppers. A little bit of coriander. Marmalade would be
:22:19. > :22:30.mine. Glaze it with marmalade. Sherry roasted parsnips. Oh! Nice.
:22:31. > :22:42.Do not do that near your net curtains at home. Mint sauce, as
:22:43. > :22:47.well. For anybody waking up just now, you are here because you are on
:22:48. > :22:50.a new tour. I have a tour next year from September. I'm sure you will
:22:51. > :22:57.find it on the Internet. Your viewers have the initiative to go
:22:58. > :23:03.online, don't they? Many do. Fantastic I'm also here to eat some
:23:04. > :23:12.lamb. Roast potatoes. Get some dripping. Can you use beef dripping?
:23:13. > :23:20.Of course. Bring it to the boil. Two minutes. Drain them off. Into a hot
:23:21. > :23:29.tray. Straight into the oven. How long? About 45 minutes. Because the
:23:30. > :23:38.lamb is taking ages you have plenty of time to do all of this. That is
:23:39. > :23:44.the beauty of it. Look at this. Oh! Mama! And the boys have a gift for
:23:45. > :23:52.you. This is for you. CHUCKLES
:23:53. > :23:59.Thanks, lads. You are welcome. CHUCKLES
:24:00. > :24:08.Could not have come at a better moment. This is the cabbage. You see
:24:09. > :24:19.this butter and water. It also I is. This is the key. Mint sauce. What
:24:20. > :24:25.you have in it. -- it emulsifies. Mint, sugar, and vinegar. I always
:24:26. > :24:41.use maltman Agger. It doesn't work with white wine vinegar, or balsamic
:24:42. > :24:52.vinegar, you must use malt malt vinegar. -- I always use malt
:24:53. > :24:59.vinegar. Boiling cabbage is not the thing to do. It has enough water in
:25:00. > :25:05.it. Roll it around in the dripping. I will try beef dripping next time.
:25:06. > :25:22.What potatoes are these? King Edward potatoes. This is the key. Dive in.
:25:23. > :25:30.Oh! Not too soft for me. Perfect. This is the way to do it. Melting
:25:31. > :25:51.off the bone. And, of course, we have two sources macro. Basic gravy?
:25:52. > :25:55.-- tee sauces -- two sauces. In a parallel world I am about to eat
:25:56. > :25:59.some fish. CHUCKLES
:26:00. > :26:09.And great this over the top. Just not. I love that. -- grate this. You
:26:10. > :26:21.go first, you have been waiting ages. And only has chosen Extra
:26:22. > :26:29.Special El Meson Rioja Gran Reserva. -- Ollie has chosen. The key to this
:26:30. > :26:34.is you can just leave it in the oven. Forget about it. Also,
:26:35. > :26:44.Gusbourne Estate Brut Reserve, priced at ?30. Either one will work.
:26:45. > :26:48.This is a perfect sort of meal. That is all for today.
:26:49. > :26:50.Thanks to Cyrus Todiwala, Lorraine Pascale, Al Murray and Olly
:26:51. > :26:55.Cheers also to the fabulous Overtones who've been singing for us
:26:56. > :26:57.all morning and again in just a minute.
:26:58. > :27:00.That's our last live show for this year but next weekend you can enjoy
:27:01. > :27:03.a special Christmas edition of the programme which features
:27:04. > :27:07.an unforgettable performance from Cyrus Todiwala!
:27:08. > :27:10.Which just leaves me to wish you all a very Merry Christmas
:27:11. > :27:25.Here with Santa Claus is Coming To Town from their Good Ol'
:27:26. > :27:54.# You better watch out You better not cry
:27:55. > :27:59.# Better not pout I'm telling you why
:28:00. > :28:03.# He's making a list And checking it twice
:28:04. > :28:06.# Gonna find out Who's naughty and nice
:28:07. > :28:14.# He knows when you're awake He knows if you've been bad or good
:28:15. > :28:58.# Better not pout I'm telling you why
:28:59. > :29:00.APPLAUSE Merry Christmas, everyone. Have a