24/12/2016

0:00:05 > 0:00:08Good morning, and happy happy Christmas, we have a star-studded

0:00:08 > 0:00:11line up of chefs, guests and recipes for you on this very special day.

0:00:11 > 0:00:12Let's get cooking.

0:00:12 > 0:00:22This is Christmas Saturday Kitchen.

0:00:34 > 0:00:36Welcome to the show.

0:00:36 > 0:00:39We've already got our Christmas jumpers on and we hope you have too.

0:00:39 > 0:00:41Look, mine does this.

0:00:41 > 0:00:42Ho, ho, ho.

0:00:42 > 0:00:44Cooking with me in the studio this Christmas Eve,

0:00:44 > 0:00:47the delightful Olia Hercules, who is bringing a touch

0:00:47 > 0:00:50of the Ukraine yuletide to the proceedings.

0:00:50 > 0:00:53And also joining us, the fantastic Theo Randall,

0:00:53 > 0:00:55who is dishing up a festive Italian feast.

0:00:55 > 0:00:56Good morning to you both.

0:00:56 > 0:00:57Olia, I love your sparkles.

0:00:57 > 0:00:58Thank you very much.

0:00:58 > 0:00:59Very nice.

0:00:59 > 0:01:02Your Christmas jumper, it is not really a Christmas jumper is it?

0:01:02 > 0:01:05Happy Christmas John.

0:01:05 > 0:01:08It is a very subtle Christmas jumper, it is not maybe

0:01:08 > 0:01:10as appealing as yours.

0:01:10 > 0:01:12I thought I might have a bit of fun with it.

0:01:12 > 0:01:15Olia, you are cooking first, what you going to make?

0:01:15 > 0:01:17I am making mushroom and chestnut and apple stuffed pyrizhky,

0:01:17 > 0:01:19which are really beautiful brioche-like stuffed

0:01:19 > 0:01:20buns from Ukraine.

0:01:20 > 0:01:21From the Ukraine.

0:01:21 > 0:01:26And then we can discuss the difference between pyrizhky

0:01:26 > 0:01:28and all the others, because they are all similar.

0:01:28 > 0:01:29With pleasure.

0:01:29 > 0:01:30Very exciting indeed.

0:01:30 > 0:01:32Festive Christmas Eve bun, wonderful.

0:01:32 > 0:01:34Theo, what you going to cook for us?

0:01:34 > 0:01:37I am cooking delicious hen pheasant, so pheasant wrapped in pancetta,

0:01:37 > 0:01:38stuffed with rosemary.

0:01:38 > 0:01:42I am going to cook it with celeriac and I am going to roast it in milk.

0:01:42 > 0:01:45And then we will serve it with cavolo nero, so very

0:01:45 > 0:01:47interesting flavour afterwards.

0:01:47 > 0:01:50You have milk and celeriac and the pheasant all together?

0:01:50 > 0:01:53When it cooks down, you get this incredible sauce with the celeriac.

0:01:53 > 0:01:55It is like lumpy and gives a lovely flavour.

0:01:55 > 0:01:57It sounds delicious.

0:01:57 > 0:01:59A wonderful festive feast from both of you.

0:01:59 > 0:02:02We have some gifts from the BBC archive too.

0:02:02 > 0:02:04There is Christmas recipes from Rick Stein, Nigella Lawson,

0:02:04 > 0:02:06Tom Kerridge and Nigel Slater.

0:02:06 > 0:02:10Our special guest today is an actress who has swapped life

0:02:10 > 0:02:15as an insecure university student in Fresh Meat to become

0:02:15 > 0:02:18a 1960s nurse in the BBC drama Call the Midwife.

0:02:18 > 0:02:20She is starring in the Christmas Day special.

0:02:20 > 0:02:27Please welcome Charlotte Richie.

0:02:27 > 0:02:28Good day Charlotte.

0:02:28 > 0:02:31Happy Christmas Eve.

0:02:31 > 0:02:36And to you too.

0:02:36 > 0:02:37Thanks for coming in.

0:02:37 > 0:02:39Thank you for having me.

0:02:39 > 0:02:41A Christmas Day special, is there something very special

0:02:41 > 0:02:42about the Christmas Day special?

0:02:42 > 0:02:44Yes, it is longer, is the first thing.

0:02:44 > 0:02:46It is also, this one is particularly special,

0:02:46 > 0:02:48because it is filmed in South Africa.

0:02:48 > 0:02:50You have to tell me more later on, which is great.

0:02:50 > 0:02:52What sort of cook are you?

0:02:52 > 0:02:52Absolutely terrible.

0:02:52 > 0:02:55I have three things I cook.

0:02:55 > 0:02:57A fry up, a stir-fry and roasted vegetables.

0:02:57 > 0:03:00That is all right.

0:03:00 > 0:03:02That is a pretty good repertoire.

0:03:02 > 0:03:03That would be all right.

0:03:03 > 0:03:05You are here also not just to celebrate Christmas Eve,

0:03:05 > 0:03:08but you are going to face your food heaven and hell.

0:03:08 > 0:03:09What would your food heaven be?

0:03:09 > 0:03:11Pretty much anything chocolate is fine by me,

0:03:11 > 0:03:13it's best thing I will eat.

0:03:13 > 0:03:14You love chocolate.

0:03:14 > 0:03:15I do.

0:03:15 > 0:03:19And your hell?

0:03:19 > 0:03:20My hell is Christmas cake.

0:03:20 > 0:03:24Christmas cake or Christmas pudding.

0:03:24 > 0:03:25It is Christmas Eve, Charlotte!

0:03:25 > 0:03:26I know, I am dreading it.

0:03:26 > 0:03:34This is one of those great dilemmas, you know,

0:03:34 > 0:03:35chocolate or Christmas pudding.

0:03:35 > 0:03:36Heaven and hell, there we are.

0:03:36 > 0:03:39So, for food heaven I am going to make you a delicious chocolate

0:03:39 > 0:03:41mousse with a hot chocolate sauce.

0:03:41 > 0:03:43Using dark chocolate, brandy and cream, I will whip up

0:03:43 > 0:03:47a mousse and serve it on top of a baked praline biscuit and pour

0:03:47 > 0:03:49over a rich hot chocolate sauce that melts the praline.

0:03:49 > 0:03:51You get chocolate and caramel all together.

0:03:51 > 0:03:53You could be facing food hell and that is Christmas pudding.

0:03:53 > 0:03:56I will make you the ultimate Christmas pudding dessert.

0:03:56 > 0:03:58Mixing left-over Christmas pudding with vanilla ice cream, brandy,

0:03:58 > 0:04:00and serve it with almond and marzipan puddings,

0:04:00 > 0:04:04and we will have to wait until the end to find out which one

0:04:04 > 0:04:08Charlotte gets.

0:04:08 > 0:04:10We can catch up and talk about Call the Midwife,

0:04:10 > 0:04:13Christmas special and you later on, in the meantime we are

0:04:13 > 0:04:14going to make some food.

0:04:14 > 0:04:15We wanted to feed you.

0:04:15 > 0:04:18Olia, time for something festive, some festive buns.

0:04:18 > 0:04:19What you going to make?

0:04:19 > 0:04:22I am going to stuff some brioche buns, well, kind of brioche,

0:04:22 > 0:04:24with wild mushrooms, chestnut mushroom,

0:04:24 > 0:04:34chestnuts, a lovely apple and onion and cinnamon.

0:04:34 > 0:04:36These are called?

0:04:36 > 0:04:37Pyrizhky.

0:04:37 > 0:04:38Pyrizhky.

0:04:38 > 0:04:40What do we have to do?

0:04:40 > 0:04:43Basically I am going to dice this onions, and I am

0:04:43 > 0:04:44going to make the filling.

0:04:44 > 0:04:46If you don't mind making the dough, that would be amazing.

0:04:46 > 0:04:49OK, so what I have do is make the dough.

0:04:49 > 0:04:52We have to slightly warm the milk, then we have honey and yeast,

0:04:52 > 0:04:55and we are just going to mix it together and let it activate a bit,

0:04:55 > 0:04:59then add the salt and two egg yolks, and then you gradually add,

0:04:59 > 0:05:01add the butter first, a bit of melted butter.

0:05:01 > 0:05:04It is enriched dough, and then you add the flour into the liquid.

0:05:04 > 0:05:09I can do that while you chop away.

0:05:09 > 0:05:13So You want egg yolks only?

0:05:13 > 0:05:16Egg yolks please.

0:05:16 > 0:05:18I have to get this sorted out.

0:05:18 > 0:05:19Yeast, honey, salt, milk.

0:05:19 > 0:05:20I will do that first.

0:05:20 > 0:05:21Thank you.

0:05:21 > 0:05:23You are, are you Ukrainian?

0:05:23 > 0:05:25Yes, a big mix, but mostly Ukrainian, I suppose, yes.

0:05:25 > 0:05:27Tell me about Ukrainian food.

0:05:27 > 0:05:30It very regional.

0:05:30 > 0:05:33Everybody puts eastern Europe into one basket,

0:05:33 > 0:05:39but even within each country it is different.

0:05:39 > 0:05:43This is more of a western Ukrainian dish, where they have forests,

0:05:46 > 0:05:48so they have all these beautiful apples and beautiful

0:05:48 > 0:05:49mushrooms there.

0:05:49 > 0:05:52In the south of Ukraine, it is almost more Mediterranean in a way.

0:05:52 > 0:05:54So beautiful tomatoes, aubergines, things like that.

0:05:54 > 0:05:56Am I right in saying that for the Ukraine

0:05:56 > 0:05:58and around those areas, that Christmas Eve

0:05:58 > 0:06:01is really special?

0:06:01 > 0:06:05It is, it is very special indeed.

0:06:05 > 0:06:07Well, actually, Catholics obviously celebrate it tonight,

0:06:07 > 0:06:14but orthodox celebrate it on 6th January.

0:06:14 > 0:06:16Right, so Christmas Eve, the feast is happening.

0:06:16 > 0:06:18The feast, really big feast.

0:06:18 > 0:06:1912 dishes.

0:06:19 > 0:06:21Is that right, 12 dishes of Christmas?

0:06:21 > 0:06:22Yes.

0:06:22 > 0:06:23Is this one of them?

0:06:23 > 0:06:26It is kind of a thing we do at home.

0:06:26 > 0:06:29In fact, my mum, you are supposed to have a pescatarian feast,

0:06:29 > 0:06:31but my mum actually stuffs this with fermented cabbage

0:06:31 > 0:06:33and slow cooked pork, which is a bit, yes,

0:06:33 > 0:06:34not so traditional.

0:06:34 > 0:06:39I am making a vegetarian version today because I

0:06:39 > 0:06:41thought it would be nice.

0:06:41 > 0:06:44So you have mushrooms, you have apples, and you have got

0:06:44 > 0:06:45lots and lots of spices there.

0:06:45 > 0:06:46It is cinnamon.

0:06:46 > 0:06:48Just cinnamon.

0:06:48 > 0:06:51Just a touch of it as well.

0:06:51 > 0:06:53Just a touch of it as well.

0:06:53 > 0:06:55Not too overpowering, because we want to taste

0:06:55 > 0:06:56the mushrooms and apple.

0:06:56 > 0:06:59Do you have a sort of a childhood memory of the first time

0:06:59 > 0:07:00you ever ate these?

0:07:00 > 0:07:06Yes, I guess.

0:07:06 > 0:07:08You think those lovely sort of festive buns and festive things,

0:07:08 > 0:07:11do you not remember the first Christmas things you ate?

0:07:11 > 0:07:14Do you not remember what the first Christmas...?

0:07:14 > 0:07:16I always remember my mum's mince pies are legendary,

0:07:16 > 0:07:20and she has this kind of short crust pastry that is not that sweet,

0:07:20 > 0:07:21but the filling is really sweet.

0:07:21 > 0:07:24I used to take the lid off and put brandy Buttner in the top.

0:07:24 > 0:07:29How old were you when wow were having brandy butter?

0:07:29 > 0:07:31Too young!

0:07:31 > 0:07:35I think memories are great like that.

0:07:35 > 0:07:37So this dough, you make the dough like that,

0:07:37 > 0:07:40and because it is yeast, it has to prove, does it?

0:07:40 > 0:07:43Yes, it is going to prove for like, until it doubles in size.

0:07:43 > 0:07:45All of that butter goes in?

0:07:45 > 0:07:49It is a really rich dough.

0:07:49 > 0:07:51The best recipes get created by mistakes almost,

0:07:51 > 0:07:52so my mum had left over dough.

0:07:52 > 0:07:54She adds vanilla to this, a tiny touch.

0:07:54 > 0:07:57And she was supposed to fill it with a sweet filling,

0:07:57 > 0:08:00and then we had that pork and fermented cabbage thing left

0:08:00 > 0:08:03over, with spices, and she filled them and it was the best thing

0:08:03 > 0:08:13I've ever had.

0:08:14 > 0:08:17You could use this for a sweet filling

0:08:17 > 0:08:18as well as a savoury filling.

0:08:18 > 0:08:19Exactly.

0:08:19 > 0:08:21So you just use apple, cinnamon and sugar.

0:08:21 > 0:08:22Yes.

0:08:22 > 0:08:24Sounds good.

0:08:24 > 0:08:27Take that and that will go across and that is going to prove

0:08:27 > 0:08:28and double in size.

0:08:28 > 0:08:30So cook your mushrooms over quite a high heat.

0:08:30 > 0:08:33I want to get a nice colour on them to get a richer flavour.

0:08:33 > 0:08:34Right.

0:08:34 > 0:08:37So when you use mushroom, what sort of mushrooms do you use?

0:08:37 > 0:08:40So I have some chestnuts, mainly for texture, and then I have

0:08:40 > 0:08:42wild mushrooms for flavour, but you can go with

0:08:42 > 0:08:43whatever you like.

0:08:43 > 0:08:46It is not a set recipe, play round with it.

0:08:46 > 0:08:53Get what ever mushrooms you want, as much flavour as you can.

0:08:53 > 0:08:55These stoves sometimes are a bit funny, you need to give

0:08:55 > 0:08:57them a bit of welly, turn them up.

0:08:57 > 0:08:58A welly?

0:08:58 > 0:09:02A bit of welly, like a bit more ferocity.

0:09:02 > 0:09:03You learn something every day!

0:09:03 > 0:09:05Onions and mushrooms and apples and chestnuts,

0:09:05 > 0:09:07I suppose we associate that with the stuffing of

0:09:07 > 0:09:09the inside of a turkey?

0:09:09 > 0:09:10Do you?

0:09:10 > 0:09:12Cool.

0:09:12 > 0:09:13Onions, apples...

0:09:13 > 0:09:15Stuff goose with it.

0:09:15 > 0:09:16Yes, delicious, absolutely.

0:09:16 > 0:09:19So you are really making a stuffing for a bun which could be used

0:09:19 > 0:09:21as a stuffing for anything.

0:09:21 > 0:09:23A bit more noise going on, which is good.

0:09:23 > 0:09:26You can add a bit of buckwheat, slightly cooked buckwheat into this,

0:09:26 > 0:09:27it would be lovely.

0:09:27 > 0:09:31They all cook off.

0:09:31 > 0:09:34I have my dough here, the dough that has risen,

0:09:34 > 0:09:35do I knock that back?

0:09:35 > 0:09:37Yes, please.

0:09:37 > 0:09:40So yeast dough, when it rises, you have to be able to knock it back

0:09:40 > 0:09:42and it takes the air back out of it.

0:09:42 > 0:09:44Make sure you get covered in flour!

0:09:44 > 0:09:48Do you like my Santa jumper?

0:09:48 > 0:09:50Yes, I particularly love it.

0:09:50 > 0:09:55Very hipster.

0:09:55 > 0:09:58Charlotte said it is really bad and that is why it is really good.

0:09:58 > 0:09:59Exactly.

0:09:59 > 0:10:01That is exactly how bad it is.

0:10:01 > 0:10:02Terrible.

0:10:02 > 0:10:05Mine, I was given advice by my friends that it was lovely,

0:10:05 > 0:10:07and I thought that is probably the worst thing about it,

0:10:07 > 0:10:12it is quite a nice jumper.

0:10:12 > 0:10:13That is the problem with Christmas.

0:10:13 > 0:10:15It needs to be huge and terrible, like that one.

0:10:15 > 0:10:17How many balls...

0:10:17 > 0:10:18Thanks very much.

0:10:18 > 0:10:20I appreciate that.

0:10:20 > 0:10:21Just a big Santa face.

0:10:21 > 0:10:24How many balls am I going to get out of this mixture here?

0:10:24 > 0:10:27Do 100g balls, that would be 100g.

0:10:27 > 0:10:28So six?

0:10:28 > 0:10:29Yes.

0:10:29 > 0:10:31Fine, let us do that.

0:10:31 > 0:10:32Or eight.

0:10:32 > 0:10:35OK, so that is that, then you put apple in there?

0:10:35 > 0:10:36Yes, just diced.

0:10:36 > 0:10:41It smells amazing.

0:10:41 > 0:10:45So oniona, if you have time at home give them about 15 minutes to really

0:10:45 > 0:10:47kind of mellow and become soft and lovely.

0:10:47 > 0:10:48They are like that.

0:10:48 > 0:10:54Roll with it.

0:10:54 > 0:10:57In you go, drop your apples in and you keep it separate.

0:10:57 > 0:11:00Interesting.

0:11:00 > 0:11:02Only because I want these to get good colour, basically.

0:11:02 > 0:11:04Do not overcrowd the pan, do it in batches.

0:11:04 > 0:11:07So they are all frying away, and they take a good sort

0:11:07 > 0:11:10of 15 minutes or so, and you have the mixture we made

0:11:10 > 0:11:13before, in the full knowledge that the mixture has to be

0:11:13 > 0:11:13cold, doesn't it.

0:11:13 > 0:11:15Yes.

0:11:15 > 0:11:17Because you can't put a hot mixture inside a dough bun.

0:11:17 > 0:11:23You can't.

0:11:23 > 0:11:25Otherwise it will melt.

0:11:25 > 0:11:26Yes.

0:11:26 > 0:11:28What do I do, roll them in balls?

0:11:28 > 0:11:31Roll them in a ball and do it how you would do with bread,

0:11:31 > 0:11:33make it smooth, make a really nice smooth surface.

0:11:33 > 0:11:36So I am going to add the chestnuts to my onions and then

0:11:36 > 0:11:38a bit of garlic as well.

0:11:38 > 0:11:39Right.

0:11:39 > 0:11:42Tell me, when you, with things like this, how we pronounce it?

0:11:42 > 0:11:50Pyrizhky.

0:11:50 > 0:11:51With the pyrizhky, do you travel and research,

0:11:51 > 0:11:53how do you get the inspiration?

0:11:53 > 0:11:54My family.

0:11:54 > 0:11:56But yes, travel and research, but very natural.

0:11:56 > 0:12:00Because your first book is called?

0:12:00 > 0:12:03Mamushka.

0:12:03 > 0:12:06Which is actually a phrase used in the Adams Family.

0:12:06 > 0:12:07Yes, it is.

0:12:07 > 0:12:09You join these together now.

0:12:09 > 0:12:10That is cooked?

0:12:10 > 0:12:12Now season it really well.

0:12:12 > 0:12:14You have to really season, and pepper, I don't use pepper

0:12:14 > 0:12:15as a seasoning normally.

0:12:15 > 0:12:18If I use it, I use it as a spice.

0:12:18 > 0:12:22So put quite a big kind of pinch in there, to give it a bit of heat.

0:12:22 > 0:12:23So lots and lots of pepper.

0:12:23 > 0:12:27A pinch of cinnamon, not too much.

0:12:27 > 0:12:29That goes in.

0:12:29 > 0:12:30Good.

0:12:30 > 0:12:31Boom.

0:12:31 > 0:12:33Join them together and that is your filling done.

0:12:33 > 0:12:34Fantastic.

0:12:34 > 0:12:37What you will do is show me how to make one of these buns,

0:12:37 > 0:12:39then I will follow you on.

0:12:39 > 0:12:40Sure.

0:12:40 > 0:12:42Let me take these out of the way.

0:12:42 > 0:12:43Thank you very much.

0:12:43 > 0:12:44Go from there.

0:12:44 > 0:12:45That is good.

0:12:45 > 0:12:49How do you make these buns?

0:12:49 > 0:12:52So I will show you, so we basically we take a piece of dough.

0:12:52 > 0:12:57There is my dough there.

0:12:57 > 0:12:58And I need a rolling pin.

0:12:58 > 0:12:59A rolling pin?

0:12:59 > 0:13:00It is over here.

0:13:00 > 0:13:03You got one?

0:13:03 > 0:13:04That is cool.

0:13:04 > 0:13:06I can borrow a bit of your flour.

0:13:06 > 0:13:07Flour your surface really well.

0:13:07 > 0:13:10Flour the top of the kind of dough as well.

0:13:10 > 0:13:13And while you make these I will bring them out of the oven.

0:13:13 > 0:13:16Then you roll it out into a roughly 15 centimetre disk.

0:13:16 > 0:13:19And this dough, I know it will feel really soft but it is forgiving,

0:13:19 > 0:13:22and you can put quite a lot of filling into it as a result.

0:13:22 > 0:13:24Right.

0:13:24 > 0:13:26Because you can stretch it.

0:13:26 > 0:13:27It is very malleable.

0:13:27 > 0:13:30So we will take a spoon, which is over there.

0:13:30 > 0:13:31Those buns smell amazing.

0:13:31 > 0:13:32Don't they smell fantastic.

0:13:32 > 0:13:35The other thing is that lovely smell of Christmas.

0:13:35 > 0:13:39Onions and chestnuts and apples and cinnamon

0:13:39 > 0:13:41and all those things which - and amazing all across

0:13:41 > 0:13:43the world you get the same.

0:13:43 > 0:13:46We talk about the Ukraine, the UK, where ever you go,

0:13:46 > 0:13:47there seems to be that wonderful smell of Christmas.

0:13:47 > 0:13:49So quite a lot of filling.

0:13:49 > 0:13:52You want it to be tasty, but the dough is tasty as well.

0:13:52 > 0:13:55So look, and then that is it, then you pinch it together, like that,

0:13:55 > 0:13:57as you would for Polish buns.

0:13:57 > 0:13:59Then a bit of flour here.

0:13:59 > 0:13:59Flip it over.

0:13:59 > 0:14:00And that is it.

0:14:00 > 0:14:03What is clever, you put the seam underneath and then it

0:14:03 > 0:14:04goes on a baking tray.

0:14:04 > 0:14:14So how would you serve those?

0:14:14 > 0:14:16I really like it with hot sauce.

0:14:16 > 0:14:17The Ukraine meets Asia.

0:14:17 > 0:14:21Really it is good for breakfast, lunch, anything.

0:14:21 > 0:14:22Look at that.

0:14:22 > 0:14:24The smell in here is amazing.

0:14:24 > 0:14:27Remind us what you made?

0:14:27 > 0:14:28I made pyrizhky stuffed with wild mushrooms,

0:14:28 > 0:14:30chestnuts and apples.

0:14:30 > 0:14:39Amazing.

0:14:39 > 0:14:39She

0:14:39 > 0:14:42It's time for Christmas Eve feasting.

0:14:42 > 0:14:44I love Christmas Eve.

0:14:44 > 0:14:45Bring those over here.

0:14:45 > 0:14:47I really do.

0:14:47 > 0:14:50And things like this, I just think, you know,

0:14:50 > 0:14:53buns and bits and stuffing and mushrooms and chestnuts...

0:14:53 > 0:14:55I love Christmas.

0:14:55 > 0:14:58Do you know why, I'm just a proper kid at heart.

0:14:58 > 0:15:03I am salivating. This smells so good.

0:15:03 > 0:15:05I am taking this. It is too big.

0:15:05 > 0:15:06What do you reckon?

0:15:06 > 0:15:07Eat disgracefully.

0:15:07 > 0:15:08That's it. Eat disgracefully.

0:15:08 > 0:15:09That's more like it.

0:15:09 > 0:15:10That's fantastic.

0:15:10 > 0:15:12Of course, we need wine to go with the outstanding dish.

0:15:12 > 0:15:15We sent Jane Parkinson to Manchester to explore the Christmas markets

0:15:15 > 0:15:17and to choose us a festive wine.

0:15:17 > 0:15:22And we've loosened the purse strings because today is almost Christmas.

0:15:30 > 0:15:33It's the last day before Christmas and I am here in Manchester to do

0:15:33 > 0:15:34a little last-minute shopping.

0:15:34 > 0:15:37So before I find today's wines, let's see what this award-winning

0:15:37 > 0:15:45market has to offer.

0:15:58 > 0:16:00I confess I wasn't quite sure what to expect

0:16:00 > 0:16:03when I made Olia's pyrizhky.

0:16:03 > 0:16:06It's delicious and the down-to-earth nature of this recipe takes me

0:16:06 > 0:16:09to a wine that is fresh and fruity.

0:16:09 > 0:16:11Something like this Chinon from France would be

0:16:11 > 0:16:13a delicious option.

0:16:13 > 0:16:17However, with the earthy mushrooms and chestnuts in the filling,

0:16:17 > 0:16:19I'm thinking of one grape in particular,

0:16:19 > 0:16:20and that's Pinot noir.

0:16:20 > 0:16:23So I've chosen this Sancerre Les Champs Clos 2014.

0:16:23 > 0:16:28It's a beauty, from France.

0:16:28 > 0:16:31Sancerre, of course, is loved by us all as a white wine

0:16:31 > 0:16:32made with a Sauvignon blanc grape.

0:16:32 > 0:16:34But, they make red wines in Sancerre, too.

0:16:34 > 0:16:39And always from the Pinot noir grape variety.

0:16:39 > 0:16:41And because this is cool climate, Loire Valley territory,

0:16:41 > 0:16:44the winds usually have a freshness and spice to them, so they're great

0:16:44 > 0:16:48with food, which is why it is such a fantastic grape for Christmas.

0:16:48 > 0:16:53The aroma is so bright and so fruity, I can smell red

0:16:53 > 0:16:55cherries and raspberries, too.

0:16:55 > 0:16:57The hedgerow fruit flavours of this wine is why it works

0:16:57 > 0:17:01so well with the chestnuts and the mushrooms.

0:17:01 > 0:17:03And because of its cool climate spice,

0:17:03 > 0:17:05it also works really well with all that black pepper

0:17:05 > 0:17:06and the cinnamon.

0:17:06 > 0:17:09Finally, because this wine has a freshness from start to finish,

0:17:09 > 0:17:11it even matches the crunch of the apple.

0:17:11 > 0:17:15Olia, what a brilliant vegetarian recipe to serve up this Christmas.

0:17:15 > 0:17:17And this is the frisky French red to serve alongside it.

0:17:17 > 0:17:19I hope you like it. Cheers.

0:17:19 > 0:17:21Olia, what do you reckon to the wine?

0:17:21 > 0:17:23It smells delicious.

0:17:23 > 0:17:24It's pretty good.

0:17:24 > 0:17:25Theo!

0:17:25 > 0:17:27It's got to be Christmas.

0:17:27 > 0:17:29I mean, this is like expensive wine going on here.

0:17:29 > 0:17:30You know me, though.

0:17:30 > 0:17:33All the friends around on Christmas

0:17:33 > 0:17:34Delicious.

0:17:34 > 0:17:35I think that's absolutely delicious.

0:17:35 > 0:17:40And because...

0:17:40 > 0:17:43You've got something to drink, which is brilliant, because you're

0:17:43 > 0:17:44going to make something very soon.

0:17:44 > 0:17:46Can you remind us what you're going to make us?

0:17:46 > 0:17:48I had better put that down.

0:17:48 > 0:17:50I am doing roasted pheasant with celeriac.

0:17:50 > 0:17:51The pheasant is wrapped in pancetta.

0:17:51 > 0:17:54I am going to cook it with a bit of milk, a bit

0:17:54 > 0:17:56of cream, a bit of marsala.

0:17:56 > 0:17:57It is delicious.

0:17:57 > 0:17:57With cavolo nero.

0:17:57 > 0:17:59What d'you reckon, Charlotte?

0:17:59 > 0:18:00It's very nice.

0:18:00 > 0:18:01We are doing all right.

0:18:01 > 0:18:06What a great way to spend Christmas Eve.

0:18:06 > 0:18:09Rick is in full festive mood today making us a pear souffle.

0:18:09 > 0:18:10One of my favourite festive ingredients.

0:18:10 > 0:18:12A pear for a Christmas banquet, of course.

0:18:12 > 0:18:13What a brave man.

0:18:17 > 0:18:20Now this is a new discovery for me in Cornwall.

0:18:20 > 0:18:30A delicious sparkling perry made by Andy Atkinson near Fowey.

0:18:31 > 0:18:33Pears in Cornwall have been around for many many years.

0:18:33 > 0:18:35Perry in itself is a very traditional drink.

0:18:35 > 0:18:42And Christmas is all about that, it is all about tradition.

0:18:42 > 0:18:44Cider gets all the good press, if you'll pardon the pun,

0:18:44 > 0:18:48but I reckon it's time to raise the profile of Cornish perry.

0:18:48 > 0:18:50The pears are washed and pulped.

0:18:50 > 0:18:54And every last drop of juice extracted.

0:18:54 > 0:18:56Nothing is wasted, even the pulp is collected

0:18:56 > 0:19:00and used for animal food.

0:19:00 > 0:19:06But sadly for the animals, they get it before it's fermented.

0:19:06 > 0:19:08Merry Christmas.

0:19:08 > 0:19:10That's convinced me.

0:19:10 > 0:19:13I decided to use pears in the Christmas banquet.

0:19:13 > 0:19:16And this time I've asked my pastry chef, Sam Eden, to come up

0:19:16 > 0:19:18with a suitable dish.

0:19:18 > 0:19:22She's going for a pear souffle.

0:19:22 > 0:19:25She is using soft, ripe, sweet conference pears.

0:19:25 > 0:19:28And she is stewing them down with sugar and a small amount

0:19:28 > 0:19:31of the perry to enhance the flavour.

0:19:31 > 0:19:37Then she simply breaks them up into a sort of smooth compote

0:19:37 > 0:19:40and thickens it with cornflour,

0:19:40 > 0:19:42also slaked down with a perry.

0:19:42 > 0:19:44She adds it slowly, because you can't afford

0:19:44 > 0:19:50any lumps in a souffle.

0:19:50 > 0:19:53What I really like about it is it is going to be really

0:19:53 > 0:19:55light because you are just using cornflour.

0:19:55 > 0:19:57And you have some egg in there, I guess?

0:19:57 > 0:20:01Yes, we mix it with a meringue which is just egg white and sugar-based.

0:20:01 > 0:20:03So it is more stable, which is great for a party

0:20:03 > 0:20:06because everyone is always scared they are going to collapse.

0:20:06 > 0:20:08We don't want that. It is too embarrassing.

0:20:08 > 0:20:10Especially with all the people we are going to serve.

0:20:10 > 0:20:13I really love a souffle.

0:20:13 > 0:20:17It is a mark of a good pastry chef to be able to make a lovely light

0:20:17 > 0:20:23and simply flavoured souffle.

0:20:23 > 0:20:26I am sure you know how to make meringue, with egg white,

0:20:26 > 0:20:28sugar and plenty of arm aching whisking until you get

0:20:28 > 0:20:35your peaks to stand up.

0:20:35 > 0:20:38When you have done it, simply put half into the pear

0:20:38 > 0:20:44compote and mix them thoroughly.

0:20:44 > 0:20:46Then put the other half in and fold it in gently,

0:20:46 > 0:20:55so as not to lose the light fluffiness of the meringue.

0:20:55 > 0:20:57Pipe it into the buttered and sugared ramekins and make each

0:20:57 > 0:20:58one looked tidy with a flat top.

0:21:01 > 0:21:05Now they are almost ready for baking.

0:21:06 > 0:21:08I love my Christmas puddings, but occasionally this

0:21:08 > 0:21:12would be a welcome change.

0:21:16 > 0:21:18It is some days since my pastry cook days.

0:21:18 > 0:21:19I cannot...

0:21:19 > 0:21:22Why do you rub your finger around that?

0:21:22 > 0:21:25Because it helps to bring the souffle away from the edge.

0:21:25 > 0:21:27It helps it to rise nice and flat.

0:21:27 > 0:21:30I see. You learn something every day.

0:21:41 > 0:21:45After about seven minutes they will have risen with a golden top.

0:21:45 > 0:21:49We are serving it with a home-made ice cream, again infused with perry.

0:21:49 > 0:21:52And some very smart and festive pear crisps.

0:21:55 > 0:21:57Christmas, weeks of planning and preparation and before you know

0:21:57 > 0:22:03it, the guests are turning up.

0:22:03 > 0:22:05Among them is Simon Reid, a man who knows heaps

0:22:05 > 0:22:10about the history of Cornish food.

0:22:10 > 0:22:12At Christmas, traditionally, what do the Cornish do?

0:22:12 > 0:22:15What special things happen in Cornwall?

0:22:15 > 0:22:18In this part of the world one that was popular was cormorant pie,

0:22:18 > 0:22:19layered with bacon and raisins.

0:22:19 > 0:22:23Which is absolutely disgusting!

0:22:37 > 0:22:41I would like to welcome you to this little lunch of Cornish produce.

0:22:41 > 0:22:45We are starting with Falmouth Bay shrimps.

0:22:45 > 0:22:49Actually, they are a bit of a prawn, really.

0:22:49 > 0:22:52We have lots of nice courses to come, all with a Cornish theme,

0:22:52 > 0:22:56so let's have a bit of a drink.

0:22:56 > 0:23:04ALL: Cheers.

0:23:04 > 0:23:06Somebody once told me he would not come in my restaurant

0:23:06 > 0:23:08because he did not eat fish.

0:23:08 > 0:23:09I don't eat fish. It looks good.

0:23:09 > 0:23:12Everybody has got fish, so I got fish, as well.

0:23:12 > 0:23:15Thank you very much, I am touched.

0:23:15 > 0:23:17What was that one you were saying about some goat,

0:23:17 > 0:23:19a story about a goat?

0:23:19 > 0:23:23The first time I came here there was a well on the green.

0:23:23 > 0:23:27I imagine in years gone by all the people came to the well

0:23:27 > 0:23:29for the daily water.

0:23:29 > 0:23:32I looked down the well and could not see the water.

0:23:32 > 0:23:34I threw a stone down and never heard the splash.

0:23:34 > 0:23:35I thought, that is very deep.

0:23:35 > 0:23:40I must get something bigger.

0:23:40 > 0:23:43There was a railway sleeper and I dragged it over and got one

0:23:43 > 0:23:46edge on the wall and edged it up on my shoulder.

0:23:46 > 0:23:51Until I got the sleeper, about 12 foot long,

0:23:51 > 0:23:53crashing down the well, and I could see the sleeper

0:23:53 > 0:23:57crashing down the well, but out of the corner of my eye, a goat.

0:23:57 > 0:23:58He tried to kill me.

0:23:58 > 0:23:59He put his horns down.

0:23:59 > 0:24:00A goat.

0:24:00 > 0:24:04And he had a nasty look on his face.

0:24:04 > 0:24:06He was trying to butt you down the well.

0:24:06 > 0:24:08I jumped out the way.

0:24:08 > 0:24:11Don't start me laughing.

0:24:11 > 0:24:16This goat jumped straight down the well.

0:24:16 > 0:24:19I just saw a goat disappear in the distance, gone.

0:24:19 > 0:24:21A fella came walking across the green.

0:24:21 > 0:24:24He said, good morning. I said, oh, good morning.

0:24:24 > 0:24:28He said, you haven't seen a goat? I said, no.

0:24:28 > 0:24:31Well, he said, he can't have gone very far.

0:24:31 > 0:24:33He is tied to a sleeper.

0:24:38 > 0:24:43Thanks, Rick.

0:24:43 > 0:24:45I've got to say, souffles and pears, it looks

0:24:45 > 0:24:47like an amazing feast.

0:24:47 > 0:24:50Pears truly are one of my festive favourite fruits.

0:24:50 > 0:24:53And so, Charlotte, I am going to make you something sweet.

0:24:53 > 0:24:54Something sweet and festive.

0:24:54 > 0:24:58Something I think is delicious.

0:24:58 > 0:25:01I am going to cook poached pears in red wine, so like Christmas

0:25:01 > 0:25:04mulled red wine and I am going to show you how

0:25:04 > 0:25:06to make the most basic, brilliant, fail-safe custard,

0:25:06 > 0:25:08that does not split and does not curdle.

0:25:08 > 0:25:09Great.

0:25:09 > 0:25:10It is amazing.

0:25:10 > 0:25:11Are you a pear fan?

0:25:11 > 0:25:13I am a huge pear fan.

0:25:13 > 0:25:14Are you a red wine fan?

0:25:14 > 0:25:15Yes.

0:25:15 > 0:25:17By the looks of the last little bit there...

0:25:17 > 0:25:19It's embarrassing that I drank that so quickly.

0:25:19 > 0:25:20It's television. It's terrifying.

0:25:20 > 0:25:21I will simply poach pears

0:25:21 > 0:25:23and poached pears are a great way.

0:25:23 > 0:25:27You can store them, keep them,

0:25:27 > 0:25:29serve straightaway.

0:25:29 > 0:25:31I have a couple peeled.

0:25:31 > 0:25:32I will peel some more.

0:25:32 > 0:25:38And when you peel them, I tried to do them in a continuous swoop,

0:25:38 > 0:25:42because if you do them on one line, when you take them out the pot,

0:25:42 > 0:25:45they have that lovely line on them and you get a sculpted effect.

0:25:45 > 0:25:46They are very pretty.

0:25:46 > 0:25:47Also you have more control.

0:25:47 > 0:25:49Christmas time and Call The Midwife.

0:25:49 > 0:25:52Yes.

0:25:52 > 0:25:55Where are you going to be off to on your Christmas special?

0:25:55 > 0:25:58Well, we are off to Cape Town in South Africa.

0:25:58 > 0:25:59What?

0:25:59 > 0:26:00Yes.

0:26:00 > 0:26:01A change of scene.

0:26:01 > 0:26:02That is not Christmas.

0:26:02 > 0:26:03Well, they have Christmas there.

0:26:03 > 0:26:04Of course they do.

0:26:04 > 0:26:06Other people celebrate different...

0:26:06 > 0:26:09Celebrations.

0:26:09 > 0:26:13It is basically going to be a warm Christmas, which is unusual.

0:26:13 > 0:26:17I think it's a welcome change.

0:26:17 > 0:26:20I think all of us were really chuffed to find out

0:26:20 > 0:26:22we were going to South Africa.

0:26:22 > 0:26:24It was a lovely treat.

0:26:24 > 0:26:27Also, it is so beautiful, it was so beautiful there.

0:26:27 > 0:26:28What is the storyline?

0:26:28 > 0:26:32What is the story about?

0:26:32 > 0:26:35The essential reason we are there is we operate in a nunnery

0:26:35 > 0:26:39which is where all the midwives live alongside the nuns.

0:26:39 > 0:26:49We are contacted by a mission in Cape Town, who has lost one

0:26:49 > 0:26:52of their most important patrons - people in charge and we are called

0:26:52 > 0:26:55out to sort of tend to the clinic and to stop it dosing down.

0:26:55 > 0:26:56We go together.

0:26:56 > 0:26:58To help out?

0:26:58 > 0:27:03Yes.

0:27:03 > 0:27:06I am just going to chuck these bits in here quickly.

0:27:06 > 0:27:07Bay leaves, cinnamon stick, star anise, vanilla,

0:27:07 > 0:27:08lemon and orange rind.

0:27:08 > 0:27:10They go into the pot.

0:27:10 > 0:27:12I am going to flavour this.

0:27:12 > 0:27:16Imagine you are making mulled wine.

0:27:16 > 0:27:19You do brandy and then you do sugar and then,

0:27:19 > 0:27:21if that comes out...

0:27:21 > 0:27:25Sugar, and a whole bottle of red wine.

0:27:25 > 0:27:28This is my speedy way of getting it out, you twist the bottle

0:27:28 > 0:27:29and it turns really fast.

0:27:29 > 0:27:34Out it comes.

0:27:34 > 0:27:37When you get cast for something like Call The Midwife.

0:27:37 > 0:27:40Do you have to learn how to be a midwife?

0:27:40 > 0:27:41I mean, I think you could.

0:27:41 > 0:27:42It would be beautiful.

0:27:42 > 0:27:45I didn't, because I was so afraid of being an actor in

0:27:45 > 0:27:46somebody's birthing room.

0:27:46 > 0:27:48I could not imagine anything worse than lingering while someone

0:27:48 > 0:27:56is in pain and giving birth to their child.

0:27:56 > 0:28:00I consulted books that are specific to the 1960s and midwifery,

0:28:00 > 0:28:03and we have an amazing midwife who we consult for any kind

0:28:03 > 0:28:04of technical knowledge, called Terri Coates.

0:28:04 > 0:28:08She has been with the show from the beginning.

0:28:08 > 0:28:11She was with the first manifestation of the show and knows

0:28:11 > 0:28:14everything about midwifery and specifically 1960s midwifery.

0:28:14 > 0:28:20If I am panicking about where my hands are supposed to be,

0:28:20 > 0:28:24which is already awkward, she will be there to help.

0:28:24 > 0:28:27There are a couple of things here.

0:28:27 > 0:28:30One is that I do know that you loved Call The Midwife before

0:28:30 > 0:28:32you were cast in it.

0:28:32 > 0:28:34I did.

0:28:34 > 0:28:37What was it like when you got the call?

0:28:37 > 0:28:40I mean, it was amazing, obviously, but also suddenly worrying

0:28:40 > 0:28:49because I had to think about how I wasn't going to let on that

0:28:51 > 0:28:53to accidentally call everyone by their character names

0:28:53 > 0:28:54and be super uncool.

0:28:54 > 0:28:55I was really...

0:28:55 > 0:28:56Is it super uncool?

0:28:56 > 0:28:57I think so.

0:28:57 > 0:28:59I think it makes you seem mad.

0:28:59 > 0:29:01If you go on and call people by their character names,

0:29:01 > 0:29:03as if you think they are real.

0:29:03 > 0:29:05Because you are working with some amazing people.

0:29:05 > 0:29:06Heroes?

0:29:06 > 0:29:08I would say so. All the actresses on the show.

0:29:08 > 0:29:13It is not so much all their individual careers,

0:29:13 > 0:29:16it is also what I have found having worked on it is the

0:29:16 > 0:29:18generosity of the team.

0:29:18 > 0:29:24I think it is unusual to have a show with so many within it

0:29:24 > 0:29:30women in it on a prime-time show about women's issues,

0:29:30 > 0:29:32and to have so many women working so well together.

0:29:32 > 0:29:35It's such a stereotype that women in particular are competitive,

0:29:35 > 0:29:37actresses, and I haven't found that at all on the show.

0:29:37 > 0:29:40The other thing is these issues and what was going

0:29:40 > 0:29:41on was not that long ago.

0:29:41 > 0:29:45When you think about it it was only 50 years ago and we look back

0:29:45 > 0:29:47and think some of the stuff is pretty Draconian.

0:29:47 > 0:29:50Yes, it is, and what is sad is a lot of the prejudices that existed

0:29:50 > 0:29:51then still exists now.

0:29:51 > 0:29:54What is more alarming is when you watch the show and think

0:29:54 > 0:29:57how some things have not changed and that is quite scary.

0:29:57 > 0:29:59Yes, it is in living memory for so many people.

0:29:59 > 0:30:01It is interesting in that respect.

0:30:01 > 0:30:07It is not a mythical past.

0:30:07 > 0:30:09No, not at at all.

0:30:09 > 0:30:11That is what is so lovely about it.

0:30:11 > 0:30:13There is the truth in it, which is fantastic.

0:30:13 > 0:30:15My pears here, poached in red wine, brandy, spices, sugar,

0:30:15 > 0:30:16lemon rind, orange rind.

0:30:16 > 0:30:18Custard - 400ml of cream, 400ml of milk.

0:30:18 > 0:30:21For everybody out there, this is a fail-safe custard.

0:30:21 > 0:30:24Scald it - and when I say scald it you bring it up so it

0:30:24 > 0:30:25just starts to bubble.

0:30:25 > 0:30:28Egg yolks - six egg yolks, and then sugar, 100 grammes of sugar,

0:30:28 > 0:30:30and cornflour and flour into a bowl.

0:30:30 > 0:30:31You whip it till it goes white.

0:30:31 > 0:30:34I am going to pour the milk mixture over the top.

0:30:34 > 0:30:37That will go back into the pot and come to the boil.

0:30:37 > 0:30:40Yes, it comes to the boil and it will not scramble.

0:30:40 > 0:30:42It is fail-safe, fantastic, it is delicious and wonderful.

0:30:42 > 0:30:43So that is my custard.

0:30:43 > 0:30:45Solid.

0:30:45 > 0:30:46So it's like a creme pat?

0:30:46 > 0:30:47What's that?

0:30:47 > 0:30:49Is it creme pat?

0:30:49 > 0:30:51Well, not quite, because it is less flour, less cornflour,

0:30:51 > 0:30:53but you need to boil it up.

0:30:53 > 0:30:55But I think people are scared of custard.

0:30:55 > 0:30:58I love custard, and this is a real simple way of doing it.

0:30:58 > 0:31:00Talk about things that don't change, my son is at university,

0:31:00 > 0:31:03and you were for quite a long time at university as a

0:31:03 > 0:31:09character in Fresh Meat.

0:31:09 > 0:31:12So what, how do you take from being a university

0:31:12 > 0:31:15person, who was quite bad, by the sound of it.

0:31:15 > 0:31:19Quite naughty.

0:31:19 > 0:31:21Were you naughty?

0:31:21 > 0:31:24The character did things I don't necessarily approve of,

0:31:24 > 0:31:27but you know, each to their own - and she's not real.

0:31:27 > 0:31:32Yeah, she was a great character, but made mainly

0:31:32 > 0:31:34mistakes all the time.

0:31:34 > 0:31:37So it was fun to play that, but her university experience

0:31:37 > 0:31:44was far more scandalous than mine.

0:31:44 > 0:31:46Do you think that is where your whole wonderful

0:31:46 > 0:31:47life of acting started?

0:31:47 > 0:31:48I think so.

0:31:48 > 0:31:52I mean, I have been doing it sort of since I was like 15.

0:31:52 > 0:31:56I did it at school, and I loved it, but I kind of didn't really know if,

0:31:56 > 0:31:59never really imagined - if you say it out loud, it sounds -

0:31:59 > 0:32:02I didn't know it would be a real job when I was younger,

0:32:02 > 0:32:05I think that is where, the first kind of really big job

0:32:05 > 0:32:08I got and I think they took a big risk on me.

0:32:08 > 0:32:12Yes.

0:32:12 > 0:32:14You are continuously busy, you have gone from Fresh Meat

0:32:14 > 0:32:16to Call the Midwife, you are doing Christmas specials

0:32:16 > 0:32:17and you are doing panto.

0:32:17 > 0:32:26So I am doing panto, but it is sort of an anti-panto.

0:32:26 > 0:32:31Is that like an antipasto?

0:32:31 > 0:32:37Exactly, because I am a good cook and that is the kind of pun I make!

0:32:37 > 0:32:39But it is basically sort of taking the panto structure

0:32:39 > 0:32:41and slightly subverting it, and it is great.

0:32:41 > 0:32:45I am doing it at the moment, it is on the New Diorama Theatre.

0:32:45 > 0:32:48It is a small cast of seven, small venue, which is really nice,

0:32:48 > 0:32:55and it is singing and comedy, and it is sounding great.

0:32:55 > 0:32:58It is called?

0:32:58 > 0:33:00It is called Ricky Whittington and his cat.

0:33:00 > 0:33:02Ricky Whittington and his cat.

0:33:02 > 0:33:04It is based on Dick Whittington and his cat.

0:33:04 > 0:33:05Of course.

0:33:05 > 0:33:08Far away from the original.

0:33:08 > 0:33:11Talking about Dick Whittington and a catd, now I have a pear.

0:33:11 > 0:33:13How I got there, I'm not quite sure!

0:33:13 > 0:33:14Any way, there is the pear.

0:33:14 > 0:33:17Look at that, steaming beautiful majesty of a pear in red wine.

0:33:17 > 0:33:21I have taken some of the syrup - they need to cook for about 40

0:33:21 > 0:33:24minutes - take some of the syrup out, and then that syrup starts

0:33:24 > 0:33:26to thicken, and you pour that thick syrup across the top.

0:33:26 > 0:33:28That goes there like that.

0:33:28 > 0:33:29That looks amazing.

0:33:29 > 0:33:32What you do is take my fail-safe, delicious, almost the best

0:33:32 > 0:33:35custard in the whole world, you stir it round with a spoon

0:33:35 > 0:33:42a bit, and you pour some custard round the outside first,

0:33:42 > 0:33:44so it goes like that.

0:33:44 > 0:33:45Wow.

0:33:45 > 0:33:46How is it looking?

0:33:46 > 0:33:47Really good.

0:33:47 > 0:33:49That is the right answer, thank you very much.

0:33:49 > 0:33:50There we are.

0:33:50 > 0:33:52Now, I am going to tell you, it is hot.

0:33:52 > 0:33:54It is very hot, but look at that.

0:33:54 > 0:33:57Simple, red wine, the taste of Christmas and custard.

0:33:57 > 0:33:59Yum.

0:33:59 > 0:34:03I am trying to look like I'm cool about it, but not.

0:34:03 > 0:34:08Take a tiny bit off there.

0:34:08 > 0:34:10This is going to go everywhere.

0:34:10 > 0:34:12Do you want me to cut it up for you?

0:34:12 > 0:34:13Yes, please.

0:34:13 > 0:34:22This is what I love.

0:34:22 > 0:34:25and I still have to cut up their food for them as well,

0:34:25 > 0:34:27especially when they come back from university.

0:34:27 > 0:34:29Did you used, when you were at university, did

0:34:29 > 0:34:31you take your washing back to your parents' place?

0:34:31 > 0:34:32I didn't, actually.

0:34:32 > 0:34:35My son turns up with his washing all the time.

0:34:35 > 0:34:36I love it.

0:34:36 > 0:34:37There he is.

0:34:37 > 0:34:40I think for Christmas I might buy him a big box of soap powder

0:34:40 > 0:34:41and a washing machine.

0:34:41 > 0:34:43I think that is a good idea.

0:34:43 > 0:34:44This is delicious.

0:34:44 > 0:34:45There we are.

0:34:45 > 0:34:48Simple enough, that is, they all do that, so what will I be

0:34:48 > 0:34:50cooking for Charlotte at the end of the show?

0:34:50 > 0:34:53For food heaven I am going to make a light and fluffy chocolate mousse

0:34:53 > 0:34:55with chocolate sauce, using dark chocolate

0:34:55 > 0:34:56of course, brandy and cream.

0:34:56 > 0:35:00I will whip up a mousse and serve it on top of a baked praline biscuit,

0:35:00 > 0:35:02and pour over hot chocolate sauce, so the biscuits melt.

0:35:02 > 0:35:04Or, Charlotte, you could be having your food hell,

0:35:04 > 0:35:05which is Christmas pudding.

0:35:05 > 0:35:06There we are.

0:35:06 > 0:35:08I will make the ultimate Christmas pudding dessert,

0:35:08 > 0:35:11mixing left over Christmas pudding with brandy, and vanilla ice cream

0:35:11 > 0:35:13and serve with almond and marzipan pudding.

0:35:13 > 0:35:15And of course, some brandy butter sauce, so you are numb

0:35:15 > 0:35:17by the time you eat it.

0:35:17 > 0:35:19Time for more fantastic festive food from the BBC archive.

0:35:19 > 0:35:22Nigel Slater is using up his left overs today and making his festive

0:35:22 > 0:35:23version of bubble and squeak.

0:35:23 > 0:35:26And a perky turkey.

0:35:26 > 0:35:27Yes, you heard it right.

0:35:27 > 0:35:35Perky turkey.

0:35:35 > 0:35:38I remember when I was a boy, the shops actually closed

0:35:38 > 0:35:44between Christmas and the New Year, so the house was full of food.

0:35:44 > 0:35:48But these days, the real fun starts on Boxing Day.

0:35:48 > 0:35:50I just love opening the fridge and seeing

0:35:50 > 0:35:51what treats I can knock up.

0:35:51 > 0:35:53Starting with transforming my left over bird into

0:35:53 > 0:36:00something quite magical.

0:36:00 > 0:36:05I like to call this one my perky turkey.

0:36:05 > 0:36:07All the flavours of Christmas Day are very traditional,

0:36:07 > 0:36:10they are very much of the flavours we grew up with.

0:36:10 > 0:36:20We know what to expect.

0:36:20 > 0:36:24So for any of the days that follow, I want something

0:36:24 > 0:36:25completely different.

0:36:25 > 0:36:28So the garlic is going to form the base of a very un-Christmassy

0:36:28 > 0:36:31sauce and transform my left over turkey.

0:36:31 > 0:36:35So I mixed that with a bit of salt and turned it into a garlic cream.

0:36:35 > 0:36:38And I am going to put some flavours from the cupboard with it.

0:36:38 > 0:36:39I am going to start with some soy.

0:36:39 > 0:36:46It is dark and aromatic and salty.

0:36:46 > 0:36:49And to that a bit of chilli sauce.

0:36:49 > 0:36:52It can be very sweet and mild or, if you like, something really fiery.

0:36:52 > 0:36:53Then some honey.

0:36:53 > 0:36:56I could use maple syrup, I just want something very sweet

0:36:56 > 0:36:58to balance the saltiness and the heat of the

0:36:58 > 0:37:05other ingredients.

0:37:05 > 0:37:08A dollop of grainy mustard will add a bit more heat.

0:37:08 > 0:37:16Finish off with a drop of groundnut oil.

0:37:16 > 0:37:19Your sauce just needs to be runny enough to coat all of the meat.

0:37:19 > 0:37:20Now, to wrestle that turkey.

0:37:20 > 0:37:23The lovely thing about taking turkey off the bone is that there

0:37:23 > 0:37:26is all these little bits that lie at the bottom of the bird.

0:37:26 > 0:37:29So everything that is hiding away here, full of flavour.

0:37:29 > 0:37:37It is just too good to waste.

0:37:37 > 0:37:40Drizzle your sticky sauce over the shredded meat and toss,

0:37:40 > 0:37:45so that all the turkey is well covered.

0:37:45 > 0:37:47I will leave that cooking, just until the sticky

0:37:47 > 0:37:52seasonings caramelise.

0:37:52 > 0:37:55All of the flavours in the oven are very hot and sweet,

0:37:55 > 0:37:56and aromatic, and I want something completely different

0:37:56 > 0:38:07to go with them.

0:38:08 > 0:38:09Blushed blood oranges.

0:38:09 > 0:38:10They are so beautiful.

0:38:10 > 0:38:16This is a great excuse to flow in my favourite festive fruit.

0:38:16 > 0:38:19I know it is Christmas when there is a pomegranate round.

0:38:19 > 0:38:26When I was a kid, my father used to sit and eat them with a pin.

0:38:26 > 0:38:27The juice is amazing.

0:38:27 > 0:38:29In those days after Christmas, sometimes if you squeeze

0:38:29 > 0:38:32a pomegranate in the morning and put a bit of fizz in with it,

0:38:32 > 0:38:38it is fabulous way to start the day.

0:38:38 > 0:38:40It is just a matter of putting your salad together,

0:38:40 > 0:38:42starting with a handful of peppery watercress, the fruit

0:38:42 > 0:38:52and then your sizzling turkey.

0:39:01 > 0:39:03With the hot stickiness of the turkey, and the bite

0:39:03 > 0:39:06of the fruit, those pomegranate seeds will add that bit of sourness,

0:39:06 > 0:39:16and just really finish that off.

0:39:18 > 0:39:21The trick to perking up the turkey, is to leave it in the oven long

0:39:21 > 0:39:28enough for the sauce to get really sticky.

0:39:28 > 0:39:35I promise it will be worth the wait.

0:39:35 > 0:39:37So, for Monday night's supper I am making some little sprout

0:39:37 > 0:39:44and parsnip patties with cheese.

0:39:44 > 0:39:47I am glad when I find a few roast parsnips knocking around,

0:39:47 > 0:39:51because I can make them into little cakes.

0:39:51 > 0:39:54Once your parsnips are squidgy, roughly chop your left over greens.

0:39:54 > 0:39:57There is no real quantity here, I tend to work on the principle

0:39:57 > 0:40:07of about half greens to half starchy roots.

0:40:07 > 0:40:17Season really well with salt and pepper.

0:40:17 > 0:40:20I am going to pop a little bit of cheese inside each one,

0:40:20 > 0:40:23I am using goat's cheese because that is what I have got.

0:40:23 > 0:40:26It is just as a contrast to sweetness of the parsnip.

0:40:26 > 0:40:29Take one of my little cakes like that, then

0:40:29 > 0:40:31a little bit of cheese, popped in the middle.

0:40:31 > 0:40:32Like that.

0:40:32 > 0:40:37This will soften.

0:40:37 > 0:40:40If you want it to ooze, then you can use something like mozzerella.

0:40:40 > 0:40:42It would be really nice with a good old fashioned

0:40:42 > 0:40:50Wensleydale or a Cheshire.

0:40:50 > 0:40:53I am going to use a bit of flour.

0:40:53 > 0:40:55I just want that little bit of crispness on the outside.

0:40:55 > 0:40:58Breadcrumbs or polenta would do just the same job for you.

0:40:58 > 0:41:00Just keep an eye on them every now and again,

0:41:00 > 0:41:03just tipping them up and checking, see if they are forming

0:41:03 > 0:41:13a little crust.

0:41:16 > 0:41:19It is that thing of having a crisp outside and a soft middle.

0:41:19 > 0:41:22That combination of textures that just makes something so good to eat.

0:41:22 > 0:41:25While those are cooking you can think about what you want to eat

0:41:25 > 0:41:28them with, maybe a bit of the pork pie that is probably

0:41:28 > 0:41:31still in the fridge, or a fried egg dropped into the pan

0:41:31 > 0:41:41as they cook.

0:41:41 > 0:41:44I fancy one of those tangy chutneys I found under my tree this year.

0:41:44 > 0:41:46It so works with the chutney.

0:41:46 > 0:41:48The parsnips are sweet, and then you have that lovely

0:41:48 > 0:41:49tang of cheese inside.

0:41:49 > 0:41:59That works very well.

0:42:12 > 0:42:14Nothing gives more pleasure than using up something that

0:42:14 > 0:42:24could so easily have ended up in the bin.

0:42:24 > 0:42:26And I promise everyone will love these patties,

0:42:26 > 0:42:29even if they are not a sprout fan.

0:42:29 > 0:42:31even if they are not a sprout fan.

0:42:31 > 0:42:33A perky turkey.

0:42:33 > 0:42:37I have to say they look great.

0:42:37 > 0:42:39Happy Christmas Nigel.

0:42:39 > 0:42:40Still to come today on Saturday Kitchen.

0:42:40 > 0:42:43Tom Kerridge is getting very organised this Christmas Eve.

0:42:43 > 0:42:45He is preparing carrots with star anise for the big day,

0:42:45 > 0:42:47with a generous helping of mulled cider.

0:42:47 > 0:42:50The big question is will Charlotte be facing food heaven - chocolate?

0:42:50 > 0:42:54Or food hell - Christmas pudding?

0:42:54 > 0:42:55Ooh!

0:42:55 > 0:42:58Of course it is not up to our chefs, instead

0:42:58 > 0:43:00we are going to let fate decide.

0:43:00 > 0:43:03I will explain exactly how at the end of the show.

0:43:03 > 0:43:04It is fun, I promise.

0:43:04 > 0:43:06I promise it will be fun.

0:43:06 > 0:43:08As it is Christmas Eve we thought we would mix up

0:43:08 > 0:43:10the Omelette Challenge and ask our chefs to make

0:43:10 > 0:43:13a special festive breakfast, rather than a normal omelette.

0:43:13 > 0:43:17There we are.

0:43:17 > 0:43:19So, "Yule" both have to use your imagination.

0:43:19 > 0:43:21To "spruce" up the Omelette Challenge.

0:43:21 > 0:43:22There will be "snow" excuses.

0:43:22 > 0:43:24You both have to come up with a "cracker" of a breakfast!

0:43:24 > 0:43:30Yes!

0:43:30 > 0:43:38Puns aside, there is a man who knows how to cook great food.

0:43:38 > 0:43:41Theo Randall, come join us, young man, and cook us

0:43:41 > 0:43:42something truly delicious.

0:43:42 > 0:43:43What are you going to make for us?

0:43:43 > 0:43:46You always make such amazing food, which you make look so simple.

0:43:46 > 0:43:48I am going to cook pheasant.

0:43:48 > 0:43:49Yum.

0:43:49 > 0:43:50I love a pheasant.

0:43:50 > 0:43:52So we have a pheasant here, and I have some rosemary,

0:43:52 > 0:43:54and we will stuff the pheasant.

0:43:54 > 0:43:58I am going to wrap it in some pancetta, and we are going to seal

0:43:58 > 0:44:00it off and use some Marsala, some milk, some cream,

0:44:00 > 0:44:02and we have some celeriac which we are going to cook

0:44:02 > 0:44:04in with the pheasant.

0:44:04 > 0:44:06You get this amazing sort of, like, earthy flavours

0:44:06 > 0:44:08and the milk gets seasoned, the milk tastes of the pheasant.

0:44:08 > 0:44:11So you are using the milk as a sauce?

0:44:11 > 0:44:13Pretty much, but the cooking, it steams the pheasant.

0:44:13 > 0:44:16Pheasant is a bird that can overcook and it can be quite dry.

0:44:16 > 0:44:18Do you think people are frightened of things like pheasant?

0:44:18 > 0:44:21I think pheasant is the most wonderful bird to cook.

0:44:21 > 0:44:23I think people worry the breast is going to be perfectly cooked,

0:44:23 > 0:44:29but the leg will be undercooked.

0:44:29 > 0:44:31So for me, I would say it is like a small chicken.

0:44:31 > 0:44:33Treat it the same way.

0:44:33 > 0:44:35The breast is the thing, as you say, dries out.

0:44:35 > 0:44:38I try to cook mine breast side down rather than breast side up,

0:44:38 > 0:44:40but you are doing this instead.

0:44:40 > 0:44:44Well, I am going to seal it off in the pan, we are going to put it

0:44:44 > 0:44:46in the pan with Marsala and the milk.

0:44:46 > 0:44:48We can cook it around so it steams.

0:44:48 > 0:44:51I am going to put a bit of paper on top, and it will steam,

0:44:51 > 0:44:53as it cooks, which makes the leg cook quicker.

0:44:53 > 0:44:55This is like my vegetable Christmas tree.

0:44:55 > 0:44:57That is a beautiful thing.

0:44:57 > 0:44:59I love celeriac.

0:44:59 > 0:45:01It has five times as much fibre as a potato.

0:45:01 > 0:45:06Brilliant, so we should eat it and it makes us feel good.

0:45:06 > 0:45:08It should make you feel very good.

0:45:08 > 0:45:10People are scared of pheasant and partridge, I think people

0:45:10 > 0:45:11are scared of celeriac.

0:45:11 > 0:45:14Actually, it's not that difficult because you peel the outside off

0:45:14 > 0:45:17and chop it up in the same way you do a potato.

0:45:17 > 0:45:19Yes, and also it's good to buy celeriac with the leaves.

0:45:19 > 0:45:23When you get a lot of celeriac, it is all trimmed off and may be

0:45:23 > 0:45:25too old and does not have a nice flavour.

0:45:25 > 0:45:26Great tip.

0:45:26 > 0:45:30What you will do is cut it up and it is going to be

0:45:30 > 0:45:33poached and cooked already.

0:45:33 > 0:45:36This is the way I do it, I start from the top

0:45:36 > 0:45:39and cut around the outside. Turn it and away it goes.

0:45:39 > 0:45:41You've got your pheasant. What pheasant?

0:45:41 > 0:45:43It is a hen pheasant.

0:45:43 > 0:45:45Girls are more tender than boys.

0:45:45 > 0:45:48Always go for the hen.

0:45:48 > 0:45:51It is... The boys are a little bit tough.

0:45:51 > 0:45:52The girls are softer.

0:45:52 > 0:45:55A bit sort of butch.

0:45:55 > 0:45:58Talking about being butch, have you squeezed my bauble?

0:45:58 > 0:46:01See what happens.

0:46:01 > 0:46:05Do I have to? Yes.

0:46:05 > 0:46:09Ho, ho, ho.

0:46:09 > 0:46:10It is pretty cool.

0:46:10 > 0:46:11Amazing how that does that!

0:46:11 > 0:46:16A bit of butter.

0:46:16 > 0:46:18More seasoning on the outside. Season it nicely.

0:46:18 > 0:46:20It is cooked in milk, remember.

0:46:20 > 0:46:25We will put the pheasant in there.

0:46:25 > 0:46:27Your Italian world, very few people would think about a game

0:46:27 > 0:46:28bird cooked in milk.

0:46:28 > 0:46:33Where do you get these ideas from, how do you continue to refresh them?

0:46:33 > 0:46:35The thing about milk, there are some classic Tuscan dishes

0:46:35 > 0:46:42where they cook pork and lamb and veal in milk.

0:46:42 > 0:46:46It is another way of cooking and the thing about milk,

0:46:46 > 0:46:49once it reduces, it has a lovely flavour, because you get the flavour

0:46:49 > 0:46:53out of the pheasant into the milk.

0:46:53 > 0:46:58You are kind of creating your own sauce.

0:46:58 > 0:47:01Of course everybody forgets, milk, you change it, it becomes cheese.

0:47:01 > 0:47:02Exactly.

0:47:02 > 0:47:04You end up with that lovely cheesy flavour.

0:47:04 > 0:47:04Absolutely.

0:47:04 > 0:47:05You are sealing it.

0:47:05 > 0:47:09Sealing it to get not so much colour, to get a little bit

0:47:09 > 0:47:16of the fat out of the pheasant.

0:47:16 > 0:47:19Then we will get rid of some of that fat and pour the marsala in.

0:47:19 > 0:47:23A lovely Christmassy flavour.

0:47:23 > 0:47:24It is a brilliant Christmas...

0:47:24 > 0:47:27And if I do not have any marsala, what do I use?

0:47:27 > 0:47:30Any sweet wine - you can use port, even something like whiskey,

0:47:30 > 0:47:32which would give it a nice flavour.

0:47:32 > 0:47:33Sweet sherry, maybe?

0:47:33 > 0:47:38That lovely sweet sherry you have in the cupboard for Christmas.

0:47:38 > 0:47:40Restaurant dish, this?

0:47:40 > 0:47:42We do do it in the restaurant.

0:47:42 > 0:47:45It is one of those things I'd would serve in the middle

0:47:45 > 0:47:47of the table at home, but we do a variation

0:47:47 > 0:47:50in the restaurant.

0:47:50 > 0:47:52Talking about restaurants, you continue to grow your empire

0:47:52 > 0:47:55going from one restaurant to how many?

0:47:55 > 0:47:56We have three.

0:47:56 > 0:47:58We have a restaurant in Bangkok, a restaurant in Kensington

0:47:58 > 0:48:06and the one that I cook in in Park Lane.

0:48:06 > 0:48:09Let's get rid of some of this fat.

0:48:09 > 0:48:10Where should I put it?

0:48:10 > 0:48:12You can put it anywhere you like.

0:48:12 > 0:48:13A bowl.

0:48:13 > 0:48:13Here we go.

0:48:13 > 0:48:15There you go.

0:48:15 > 0:48:16Theo, can you keep the fat?

0:48:16 > 0:48:19You don't chuck it and then cook eggs in it, or something?

0:48:19 > 0:48:20Yeah, that would be delicious.

0:48:20 > 0:48:24That's a good idea.

0:48:24 > 0:48:25Infused eggs.

0:48:25 > 0:48:27So, let me get the marsala.

0:48:27 > 0:48:28Put that in.

0:48:28 > 0:48:36Then we will add some flame.

0:48:36 > 0:48:39Just to get rid of the alcohol, so the children can eat it.

0:48:39 > 0:48:40Bring this up to a simmer.

0:48:40 > 0:48:42We are creating almost a stock with the marsala,

0:48:42 > 0:48:46the milk and the cream.

0:48:46 > 0:48:49Now I know why you have taken so much fat out,

0:48:49 > 0:48:50otherwise it would be greasy.

0:48:50 > 0:48:54I want to get the flavour of the butter.

0:48:54 > 0:48:56Then we will pop the celeriac in.

0:48:56 > 0:48:57This has been blanched.

0:48:57 > 0:49:04Boiling salted water.

0:49:04 > 0:49:06It is important you bring the it up to the boil

0:49:06 > 0:49:09so when the pheasant goes in it does not lower the temperature.

0:49:09 > 0:49:10In goes the celeriac.

0:49:10 > 0:49:13While you do that I am cleaning the cavolo nero.

0:49:13 > 0:49:15People I think get frightened of this, as well.

0:49:15 > 0:49:16Take out the big hard stalk.

0:49:16 > 0:49:19What you and I do, always boil the cavolo nero first.

0:49:19 > 0:49:20What I called twice cooked.

0:49:20 > 0:49:21Always boil it twice.

0:49:21 > 0:49:23Can I tell you a story about cavolo nero?

0:49:23 > 0:49:26When my daughter was little, we had lots of friends over

0:49:26 > 0:49:29on Christmas Day and I cooked these ducks and I covered them

0:49:29 > 0:49:31with honey and roasted these great big ducklings.

0:49:31 > 0:49:33I had this big bowl of cavolo nero.

0:49:33 > 0:49:35My daughter came up to me, she was about three.

0:49:35 > 0:49:36She pulled my arm.

0:49:36 > 0:49:39She goes, daddy, I am not eating roast duck and I'm definitely not

0:49:39 > 0:49:43eating crocodile skin.

0:49:43 > 0:49:44Isn't that sweet?

0:49:44 > 0:49:44Lovely.

0:49:44 > 0:49:46That is it?

0:49:46 > 0:49:48You just do that.

0:49:48 > 0:49:50The marsala deglazed the pan.

0:49:50 > 0:49:52Now you are going to cover that with paper.

0:49:52 > 0:49:54Yes.

0:49:54 > 0:49:58We will do a cartouche, OK?

0:49:58 > 0:50:01Folded over.

0:50:01 > 0:50:03I will put that in the oven for you. Thank you.

0:50:03 > 0:50:05While you get the cavolo nero on.

0:50:05 > 0:50:07You can make it into a round.

0:50:07 > 0:50:09That is the clever bit. Put it on top.

0:50:09 > 0:50:13We are going to cook it 12 minutes at about 180 degrees in the oven.

0:50:13 > 0:50:15Then we will take it off after 12 minutes to get

0:50:15 > 0:50:16colour on the pancetta.

0:50:16 > 0:50:19That is yours. What temperature?

0:50:19 > 0:50:23180, please, for 12 minutes. 180 for 12 minutes.

0:50:23 > 0:50:24It is quick.

0:50:24 > 0:50:26Quite quick, yes.

0:50:26 > 0:50:28That is amazing.

0:50:28 > 0:50:31A lot of people would cook it a lot longer.

0:50:31 > 0:50:33You take off the cartouche and how long?

0:50:33 > 0:50:36You leave it five minutes after you put the cartouche,

0:50:36 > 0:50:40just to get colour on there.

0:50:40 > 0:50:43You want to let it rest, because it is important for a bird

0:50:43 > 0:50:45like that to let the residual heat carry on cooking.

0:50:45 > 0:50:47A little bit of olive oil.

0:50:47 > 0:50:48That looks amazing.

0:50:48 > 0:50:51If you would like to give Theo's recipe a try, you can,

0:50:51 > 0:50:54and any other studio recipes, because all you have to do

0:50:54 > 0:51:00is go to the website, bbc.co.uk/saturdaykitchen.

0:51:00 > 0:51:02All the recipes are there. And you can try them.

0:51:02 > 0:51:04I love the way you cook, Theo.

0:51:04 > 0:51:07You have this lovely relaxed way of doing it.

0:51:07 > 0:51:08You have your lovely pheasant trussed.

0:51:08 > 0:51:10Can I take the trussing off it for you?

0:51:10 > 0:51:12Yes, let's take that off.

0:51:12 > 0:51:15Make sure you get the juice out of the pheasant.

0:51:15 > 0:51:19Put that pan on the stove.

0:51:19 > 0:51:21Let's get this nice and hot.

0:51:21 > 0:51:23Look at that, the bacon is crispy.

0:51:23 > 0:51:26It is Christmas, birds and stuffing and bacon and lovely vegetables

0:51:26 > 0:51:29and everybody hanging around the kitchen.

0:51:29 > 0:51:33One thing I love about Christmas is everybody in the kitchen.

0:51:33 > 0:51:36Everybody around and eating and drinking.

0:51:36 > 0:51:40You know what they say, too many cooks spoil the broth.

0:51:40 > 0:51:43I am out of the way, don't worry, I understand.

0:51:43 > 0:51:48They also say many hands make light work, Theo.

0:51:48 > 0:51:54That was said in my ear by the gallery.

0:51:54 > 0:52:00As you can see, it is nice and juicy.

0:52:00 > 0:52:04It is almost like steamed.

0:52:04 > 0:52:05Turn the cavolo nero.

0:52:05 > 0:52:06You do that and I will look after the cavolo nero.

0:52:06 > 0:52:08If you cannot find pheasant, what would you use?

0:52:08 > 0:52:11You could do this with anything, you could do it with guinea fowl,

0:52:11 > 0:52:12that would be really nice.

0:52:12 > 0:52:16The point is it has a gamey taste.

0:52:16 > 0:52:19You could do it with grouse, partridge.

0:52:19 > 0:52:23Pheasant is one of the most underrated game birds.

0:52:23 > 0:52:27Does this sauce now thicken up?

0:52:27 > 0:52:30Just bring it to a simmer. It should be thick already.

0:52:30 > 0:52:32The legs are pink but juicy as well.

0:52:32 > 0:52:34Do you use the breast, as well?

0:52:34 > 0:52:37Definitely.

0:52:37 > 0:52:40You would not use the whole bird on one plate, would you?

0:52:40 > 0:52:41I would probably eat a whole bird!

0:52:41 > 0:52:43No. This is for two people.

0:52:43 > 0:52:44Yes, it is.

0:52:44 > 0:52:46Do you want the cavolo nero on the plate?

0:52:46 > 0:52:49A little bit on the plate, not too much.

0:52:49 > 0:52:53Get the bottle out of the way, nothing worse than having

0:52:53 > 0:52:59a bottle in front of you.

0:52:59 > 0:53:02That cavolo nero smells amazing, looks amazing.

0:53:02 > 0:53:04I fluff it up so it sits nicely.

0:53:04 > 0:53:08A nest for the pheasant.

0:53:08 > 0:53:11We will put the leg on, that is beautiful.

0:53:11 > 0:53:12Pheasant on top. Nice and juicy pheasant.

0:53:12 > 0:53:16And we will get some pancetta.

0:53:16 > 0:53:19That pan handle is hot, be careful.

0:53:19 > 0:53:21Pancetta on the side.

0:53:21 > 0:53:27And we get a spoonful of that beautiful, juicy celeriac.

0:53:27 > 0:53:31The way you work, you chop up bits of bacon, you chop up the bird,

0:53:31 > 0:53:33you allow its beauty just to be there.

0:53:33 > 0:53:37Honestly, I love watching you cook.

0:53:37 > 0:53:42I love you, John. It is a big love-in.

0:53:42 > 0:53:46It is Christmas Eve. It is just absolutely fantastic.

0:53:46 > 0:53:49Theo, can you tell us what that is?

0:53:49 > 0:53:51We have got pheasant cooked with marsala, cream, milk,

0:53:51 > 0:53:52celeriac and cavolo nero.

0:53:52 > 0:53:59Delicious.

0:53:59 > 0:54:01Ta da!

0:54:01 > 0:54:06# Christmas time, mistletoe and wine.#

0:54:06 > 0:54:07There we are.

0:54:07 > 0:54:08I am ready for this.

0:54:08 > 0:54:11I haven't had a lot of Christmas birds and roasts

0:54:11 > 0:54:12yet, so far this year.

0:54:12 > 0:54:13I've had a couple.

0:54:13 > 0:54:18But I love pheasant, I love partridge.

0:54:18 > 0:54:21The thing about game birds, they have so much flavour,

0:54:21 > 0:54:27you have to cook them carefully.

0:54:27 > 0:54:30Cooking them really fast and letting the rest a long time is a good bet.

0:54:30 > 0:54:31Wow!

0:54:31 > 0:54:34What is nice about that, you got a wow without asking.

0:54:34 > 0:54:35Olia, what do you reckon?

0:54:35 > 0:54:37Mmm.

0:54:37 > 0:54:39There you go.

0:54:39 > 0:54:42I'm sorry... That is OK.

0:54:42 > 0:54:45It is OK because we are back to Manchester Christmas markets

0:54:45 > 0:54:48to see what Jane Parkinson has plucked from the shelves and chosen

0:54:48 > 0:54:58to go with Theo's amazing pheasant.

0:55:08 > 0:55:11Theo's fantastic pheasant is elegant yet comforting.

0:55:11 > 0:55:14It's also the kind of dish that doesn't require a wine that is too

0:55:14 > 0:55:18heavy or a wine that is too complicated, so if you are looking

0:55:18 > 0:55:21for a bargain, something like this Rosso Viino da Tavola would be

0:55:21 > 0:55:22a great buy for it.

0:55:26 > 0:55:28However, there are some serious flavours on the plate here,

0:55:28 > 0:55:30and not just the pheasant, but the celeriac, too.

0:55:30 > 0:55:33I have chosen a wine that is pretty new to the high street

0:55:33 > 0:55:37and it is a belter for Christmas.

0:55:37 > 0:55:40Welcome to the tasty world of Nicosia Etna Rosso 2014.

0:55:40 > 0:55:42It is from Sicily.

0:55:42 > 0:55:45It is made on the volcanic soils that surround Sicily's Mount Etna.

0:55:45 > 0:55:48It is usually a blend of two grape varieties that

0:55:48 > 0:55:51are very local to the area - nerello mascalese and nerello

0:55:51 > 0:55:55cappuccio, which are a lot easier to drink than they are to say!

0:55:59 > 0:56:01This has a beautiful aroma of black cherries but there is also

0:56:01 > 0:56:02cloves and licorice spice.

0:56:02 > 0:56:04It smells quite seasonal.

0:56:04 > 0:56:07The sweet and savoury beetroot flavours in this wine work well

0:56:07 > 0:56:10with the gamey pheasant meat, also with the richness of the celeriac.

0:56:10 > 0:56:13Because it is quite fresh, it even works with the extra virgin

0:56:13 > 0:56:17olive oil that goes over those steamed greens.

0:56:17 > 0:56:20Theo, here's to your fabulous pheasant with this little slice

0:56:20 > 0:56:21of Sicilian sunshine this Christmas.

0:56:21 > 0:56:23Cheers.

0:56:23 > 0:56:25I am really sorry, I am still eating.

0:56:25 > 0:56:27Theo, what do you think of the wine?

0:56:27 > 0:56:29I love Etna Rosso and this is a particularly good one.

0:56:29 > 0:56:32It's really delicious and it's nice, it is really tangy.

0:56:32 > 0:56:34Goes really nicely with the pheasant.

0:56:34 > 0:56:36Etna Rosso, I have not really had it before.

0:56:36 > 0:56:37It is amazing.

0:56:37 > 0:56:38A lovely nose on it.

0:56:38 > 0:56:39Charlotte?

0:56:39 > 0:56:45What does that mean, a nose on it? It smells good.

0:56:45 > 0:56:47Yes.

0:56:47 > 0:56:48Olia, what do you reckon?

0:56:48 > 0:56:52Very smooth. Like the sauce in the dish.

0:56:52 > 0:56:54Really nice and smooth.

0:56:54 > 0:56:58Well, I'm ready to eat food so I am going to hand you over because time

0:56:58 > 0:57:00now for a treat from the delectable Nigella Lawson.

0:57:00 > 0:57:02She is making surprise, surprise, a totally indulgent desert.

0:57:02 > 0:57:03Yum.

0:57:03 > 0:57:11I say bring it on!

0:57:11 > 0:57:15# Sleigh bells ring, are you listening?

0:57:15 > 0:57:21# In the lane, snow is glistening.

0:57:21 > 0:57:26# A beautiful sight, we're happy tonight,

0:57:26 > 0:57:28# Walking in a winter wonderland.

0:57:30 > 0:57:36I am something of a pava-holic, but I have to say my cappuccino

0:57:36 > 0:57:38pavlova, or cap-pav, as we call it at home,

0:57:38 > 0:57:48is my first foray into a fruit free, but far from fruitless version.

0:57:48 > 0:57:50Obviously a pavlova is to some extent a meringue,

0:57:50 > 0:57:52so you need egg whites.

0:57:52 > 0:57:55Four egg whites, but I am getting mine out of a carton.

0:57:55 > 0:57:58Because at this time of year, it helps me to know I can

0:57:58 > 0:58:00make my pav at the drop of a hat.

0:58:00 > 0:58:02A pinch of salt.

0:58:02 > 0:58:07And then whisk away.

0:58:08 > 0:58:12Once I have soft peaks but definite peaks, I can start adding my sugar

0:58:12 > 0:58:14and my coffee element.

0:58:16 > 0:58:17This is a cappuccino pavlova.

0:58:17 > 0:58:19So I will measure that out now.

0:58:19 > 0:58:24I need 250 grams of caster sugar.

0:58:26 > 0:58:32And four teaspoons of instant espresso powder.

0:58:32 > 0:58:34Instant espresso powder is just that, it is like instant

0:58:34 > 0:58:35coffee but stronger, and powder, not granules.

0:58:35 > 0:58:43I love it.

0:58:44 > 0:58:51Mix it up.

0:58:51 > 0:58:57I am too impatient for this so I am going to warp speed nine now.

0:59:00 > 0:59:04Just waiting for soft, but pronounced peaks to form.

0:59:04 > 0:59:07And now I have a wonderful snow, very appropriate

0:59:07 > 0:59:13for this time of year.

0:59:13 > 0:59:21Now my white snow is going to be tinted ecru.

0:59:21 > 0:59:24Adding the sugar and the coffee gradually, because I do not

0:59:24 > 0:59:34want to deflate the wonderful bulked up egg whites.

0:59:37 > 0:59:40Ah. Peace.

0:59:40 > 0:59:42And look at this. It is so beautiful.

0:59:42 > 0:59:45It is like a really expensive satin lingerie, that colour.

0:59:45 > 0:59:56I don't want to waste any.

0:59:56 > 1:00:00I was taught how to make pavlova by the Grand Dame

1:00:00 > 1:00:03of Australian cooking writing, Stephanie Alexander,

1:00:03 > 1:00:08so I do what she tells me.

1:00:08 > 1:00:15Which means two teaspoons of cornflour.

1:00:15 > 1:00:18And I need one teaspoonfull of white wine vinegar.

1:00:18 > 1:00:22Now, I am not a scientist, but I have it under advicement

1:00:22 > 1:00:25that it is these two elements that make this not a crunchy meringue,

1:00:25 > 1:00:28but a pavlova that is crisp, on the outside, and just

1:00:28 > 1:00:36exquisitely marshmallowy within.

1:00:36 > 1:00:39Fold them together.

1:00:39 > 1:00:45It is also the way you cook it, because normally meringue

1:00:45 > 1:00:48is at a very low temperature, but with a pav, what I do,

1:00:48 > 1:00:50what Stephanie taught me, I put it in the oven,

1:00:50 > 1:00:52relatively high moderate oven at 180, and then

1:00:52 > 1:00:55the minute it goes in, I turn it down to 150.

1:00:55 > 1:00:56We are talking centigrade here.

1:00:56 > 1:01:01Then it cooks for an hour.

1:01:01 > 1:01:09I leave it in the oven to get cool overnight.

1:01:09 > 1:01:12And I can sleep the sleep of the innocent.

1:01:12 > 1:01:16I am thinking roughly of forming this, these gorgeous splodges,

1:01:16 > 1:01:26into a disk of about 23 centimetres in diameter, but I am not measuring

1:01:28 > 1:01:38and I am not good at maths, so that is the plan, Stan.

1:01:39 > 1:01:44I think we need to move from a curved implement to a spatch now.

1:01:44 > 1:01:50I want to smooth this, almost as if I am forming

1:01:50 > 1:01:56the crown of a boater, or just a cake.

1:01:56 > 1:01:59So smooth on the top, or as smooth as I can, and straight

1:01:59 > 1:02:03sided around the outside.

1:02:03 > 1:02:06It looks small now, but it really does swell in the oven.

1:02:06 > 1:02:15So I have got a cappuccino pavlova.

1:02:15 > 1:02:17Obviously not Italian, not an Italian in identity,

1:02:17 > 1:02:22but totally Italian in inspiration.

1:02:22 > 1:02:24So, this goes in the oven.

1:02:24 > 1:02:25I go to bed.

1:02:25 > 1:02:29All I need to do before people arrive is up end the pavlova base,

1:02:29 > 1:02:31cover it with whipped cream, and cover the whipped cream

1:02:31 > 1:02:35with a dusting of cocoa powder.

1:02:35 > 1:02:44In other words, it will look like a cappuccino.

1:02:44 > 1:02:45That looked delicious.

1:02:45 > 1:02:48Because we are not live today, we asked some of our favourite chefs

1:02:48 > 1:02:51to send in a question because it is Christmas.

1:02:51 > 1:02:55Up first, Nicholas is from Sweden.

1:02:55 > 1:02:59Good day, Nicholas.

1:02:59 > 1:03:01Hi, this is Nicholas calling from Stockholm.

1:03:01 > 1:03:03I was wondering if you had a wonderful cocktail

1:03:03 > 1:03:08recipe to share with me.

1:03:08 > 1:03:09That would be great, thank you.

1:03:09 > 1:03:10Christmas cocktail for Nicholas?

1:03:10 > 1:03:11Go on.

1:03:11 > 1:03:16You want it now?

1:03:16 > 1:03:19Those guys love fermenting stuff, use a bit 06 your fermenting liquid

1:03:19 > 1:03:20in your Bloody Mary as a little...

1:03:20 > 1:03:22So a Bloody Mary, Christmas Day, Christmas morning.

1:03:22 > 1:03:25Bloody Mary, a bit of fernmented juice in.

1:03:25 > 1:03:31What is your favourite Christmas cocktail?

1:03:31 > 1:03:34I love an Aperol spritz, but I think at Christmas time

1:03:34 > 1:03:37I would get a pink grapefruit, I would take the skin off and put

1:03:37 > 1:03:39that in the cocktail and it would be delicious.

1:03:39 > 1:03:40I love it.

1:03:40 > 1:03:46Or blood oranges.

1:03:46 > 1:03:49You guys can talk about your favourite cocktail later on.

1:03:49 > 1:03:51Next up, we are excited to have Tom Kitchin from Edinburgh.

1:03:51 > 1:03:52Good day, Tom.

1:03:52 > 1:03:55My wife is Swedish, so we celebrate Christmas on the 24th

1:03:55 > 1:03:58with traditional Swedish fare, then on the 25th we have the good

1:03:58 > 1:04:01old British Christmas, and on the 26th it is my mum's birthday.

1:04:01 > 1:04:02It's a bit crazy.

1:04:02 > 1:04:03Tell me, what happens in your house?

1:04:03 > 1:04:05What happens in your house, Charlotte?

1:04:05 > 1:04:08People sleep, much to my dismay, until 11am, so I have to wait

1:04:08 > 1:04:09for ages for Christmas Day to start.

1:04:09 > 1:04:12As if I am still in the mentality of an 8-year-old.

1:04:12 > 1:04:16Then we have a late big Christmas dinner that as a family we sort

1:04:16 > 1:04:19of cook as if it is some special achievement, even though my mum

1:04:19 > 1:04:22cooks so much of the time.

1:04:22 > 1:04:26It sound like one of those romantic comedies where it is all a bit

1:04:26 > 1:04:28sad at first, then it becomes really happy.

1:04:28 > 1:04:29I like to make it dramatic.

1:04:29 > 1:04:30What about you two?

1:04:30 > 1:04:31Celebrate it twice, of course!

1:04:31 > 1:04:34Do the British Christmas and the Ukrainian Christmas and both

1:04:34 > 1:04:41times we cook and get drunk.

1:04:41 > 1:04:42Love the honesty.

1:04:42 > 1:04:43Theo?

1:04:43 > 1:04:45Christmas Day, everyone comes round to our house

1:04:45 > 1:04:47and we have a massive great big party with my family,

1:04:47 > 1:04:49and my wife's family, and it is good times.

1:04:49 > 1:04:50Brilliant.

1:04:50 > 1:04:54Next, we have Ching en route to LA.

1:04:54 > 1:04:55Hi, Ching here, on the way to LA.

1:04:55 > 1:04:58I just want to ask, how do you make the best Yorkshire pudding?

1:04:58 > 1:05:01This is a good Christmas recipe, isn't it?

1:05:01 > 1:05:03You see, I like Yorkshire pudding with everything.

1:05:03 > 1:05:05I think Yorkshire pudding should be with every single roast.

1:05:05 > 1:05:10The thing about Yorkshire pudding, when you have made your batter,

1:05:10 > 1:05:13make sure you put the tray you are going to cook it

1:05:13 > 1:05:18in in a really hot oven with oil in there, with sunflower...

1:05:18 > 1:05:19No, beef dripping!

1:05:19 > 1:05:22Or beef dripping and pour it out and put the mixture in.

1:05:22 > 1:05:23They will shoot up quickly.

1:05:23 > 1:05:26My Lisa uses a tiny bit of stock cube in the bottom of every one,

1:05:26 > 1:05:28that's really cool.

1:05:28 > 1:05:29I don't like them.

1:05:29 > 1:05:30I always give them way.

1:05:30 > 1:05:31You don't like Yorkshire pudding?

1:05:31 > 1:05:32Nice to know you Charlotte.

1:05:32 > 1:05:33Let's move on...

1:05:33 > 1:05:33I am joking, next up Cyrus from London Town.

1:05:39 > 1:05:41I am joking, next up Cyrus from London Town.

1:05:41 > 1:05:44What would be the best stuffing for your goose this Christmas?

1:05:44 > 1:05:46Quince and ginger and garlic and loads of warming spices.

1:05:46 > 1:05:48Quince cooked in the goose fat and juices.

1:05:48 > 1:05:52That is really cool.

1:05:52 > 1:05:55I love it, it is a recipe in one of Joyce Molineux's books,

1:05:55 > 1:05:58and it is an old Victorian recipe where you get a goose and you roast

1:05:58 > 1:06:01it quickly in the oven to get some of the fat out.

1:06:01 > 1:06:03You take the goose out.

1:06:03 > 1:06:05In the pan you slice onion, you fry them, add chestnuts,

1:06:05 > 1:06:08tomatoes and you add brandy, a lot of brandy, then

1:06:08 > 1:06:11you put the goose back in there and all the fat sits on top

1:06:11 > 1:06:13of the onions and tomatoes, and they continue to

1:06:13 > 1:06:14cook for two hours.

1:06:14 > 1:06:17You then take that off, pour the fat off and serve

1:06:17 > 1:06:18that with the goose.

1:06:18 > 1:06:24It is delicious.

1:06:24 > 1:06:26We are going to your house for Christmas Day.

1:06:26 > 1:06:29Paul from Padstow, good day Paul.

1:06:29 > 1:06:30Hello, Paul from Padstow.

1:06:30 > 1:06:31I was wondering, Brussel sprouts.

1:06:31 > 1:06:33Everyone always says to put them with bacon,

1:06:33 > 1:06:35any other tips to do beautiful Brussels sprouts on Christmas Day?

1:06:35 > 1:06:38I like to give them as presents to other people.

1:06:38 > 1:06:39What is wrong with Brussels sprouts?

1:06:39 > 1:06:42I love cabbage, I love kale, Brussel sprouts, give

1:06:42 > 1:06:42them to the neighbours.

1:06:42 > 1:06:43They can have them.

1:06:43 > 1:06:52Just pan fry them in brown butter, and flaked toasted almonds.

1:06:52 > 1:06:53Nice.

1:06:53 > 1:06:54Brown butter is good.

1:06:54 > 1:06:57Charlotte, are you a Brussels sprout fan?

1:06:57 > 1:06:58I don't mind them, yes.

1:06:58 > 1:07:04You can grate them.

1:07:04 > 1:07:06If you grate a Brussel sprout and fry it

1:07:06 > 1:07:07in butter it tastes better.

1:07:07 > 1:07:08It tastes much better.

1:07:08 > 1:07:09That sounds great.

1:07:09 > 1:07:16Time for the Christmas breakfast challenge.

1:07:16 > 1:07:19It is a special show so we thought we would set our chefs the challenge

1:07:19 > 1:07:22of making the best breakfast for Christmas morning using

1:07:22 > 1:07:23the ingredients in front of them.

1:07:23 > 1:07:26Of course, there are eggs, there are eggs - join me guys -

1:07:26 > 1:07:28there are eggs, but there is also bacon, smoked salmon,

1:07:28 > 1:07:30goat's cheese, black pudding, mushrooms, muffins, toast, bread,

1:07:30 > 1:07:32butter, cream, salt, pepper whatever you like.

1:07:32 > 1:07:35The deal is, you only have two minutes to make breakfast in.

1:07:35 > 1:07:38So it has to be a speedy breakfast, at the end our special guest

1:07:38 > 1:07:44Charlotte will use her favourite.

1:07:44 > 1:07:45Choose wisely.

1:07:45 > 1:07:46You understand the rules?

1:07:46 > 1:07:51Yes.

1:07:51 > 1:07:54No pressure at all, two minutes, your best Christmas breakfast.

1:07:54 > 1:07:56Let me say something, when the music starts

1:07:56 > 1:07:57you can start cooking.

1:07:57 > 1:08:00When it finishes, it has to be on the plate ready to eat.

1:08:00 > 1:08:01Whatever is on the plate.

1:08:01 > 1:08:03If it is in the pan, we can't eat it.

1:08:03 > 1:08:04There's the rules.

1:08:04 > 1:08:05Good.

1:08:05 > 1:08:07Theo and Olia, 3, 2, 1, start music.

1:08:07 > 1:08:15MUSIC: Rockin' Around The Christmas Tree.

1:08:15 > 1:08:17Olia is chopping up bacon.

1:08:17 > 1:08:21It is such relaxing music for such a stressful thing.

1:08:21 > 1:08:24So is Theo.

1:08:24 > 1:08:25Olia seems to be calmer.

1:08:25 > 1:08:26It is nice to wander.

1:08:26 > 1:08:28For you, not them.

1:08:28 > 1:08:30That is the difference.

1:08:30 > 1:08:32Right.

1:08:32 > 1:08:35So you now have, Theo, what do you have in there?

1:08:35 > 1:08:37Pancetta or bacon, and I have some mushrooms.

1:08:37 > 1:08:38They are in there.

1:08:38 > 1:08:39I am going to fry them off.

1:08:39 > 1:08:41I am going to do something different.

1:08:41 > 1:08:43You are doing something a bit different.

1:08:43 > 1:08:45A bit different.

1:08:45 > 1:08:47OK.

1:08:47 > 1:08:49We have black pudding going in.

1:08:49 > 1:08:53You have mushrooms and bacon.

1:08:53 > 1:08:55Classic, in different pans.

1:08:55 > 1:08:56Oh yes, get the colour on.

1:08:56 > 1:09:00Are you going to keep it secret.

1:09:00 > 1:09:01She is making fried bread.

1:09:01 > 1:09:06Charlotte is getting excited.

1:09:06 > 1:09:14Show us your plaster?

1:09:14 > 1:09:17It is my neice's plaster, she likes - I found it in the house,

1:09:17 > 1:09:20I got a paper cut and felt like I needed a plaster.

1:09:20 > 1:09:23It will hold you in good stead to eat breakfast.

1:09:23 > 1:09:24You are half way, ladies and gentlemen.

1:09:24 > 1:09:25Half way.

1:09:25 > 1:09:26This is is really good.

1:09:26 > 1:09:27Look, black pudding.

1:09:27 > 1:09:31Let us see a bit more heat.

1:09:31 > 1:09:32Oh, look.

1:09:32 > 1:09:33Bread, fried slice.

1:09:33 > 1:09:37There is only 40 seconds left guys.

1:09:37 > 1:09:39Theo, what is your record for making an omelette?

1:09:39 > 1:09:4014 seconds.

1:09:40 > 1:09:4714 seconds world record Theo is the holder of.

1:09:47 > 1:09:49So we are confident - look at that is clever.

1:09:49 > 1:09:51Of course, put a lid on top.

1:09:51 > 1:09:54Theo is making an omelette, he is making, you have 20 seconds left.

1:09:54 > 1:09:55It warms it up.

1:09:55 > 1:10:01Look, he is making an omelette.

1:10:01 > 1:10:02What is he doing here?

1:10:02 > 1:10:03You only have 10 seconds.

1:10:03 > 1:10:04It's a hot grill.

1:10:04 > 1:10:087 seconds.

1:10:08 > 1:10:16Five seconds.

1:10:16 > 1:10:16Quickly.

1:10:16 > 1:10:18On the plate.

1:10:18 > 1:10:19Quick.

1:10:19 > 1:10:20Quick on the plate.

1:10:20 > 1:10:21On the plate.

1:10:21 > 1:10:22On the plate now.

1:10:22 > 1:10:23Quick, quick.

1:10:23 > 1:10:24Theo, on the plate.

1:10:24 > 1:10:25What time is it?

1:10:25 > 1:10:26Now, the music has stopped.

1:10:26 > 1:10:28Look it might be Christmas but we all have.

1:10:28 > 1:10:29Get it on the plate.

1:10:29 > 1:10:30Come on.

1:10:30 > 1:10:32Come on, it is Christmas, I know.

1:10:32 > 1:10:34I was trying to make a fritata cake.

1:10:34 > 1:10:35You were.

1:10:35 > 1:10:36Go.

1:10:36 > 1:10:37Look at that.

1:10:37 > 1:10:38Oh.

1:10:38 > 1:10:39Nearly there.

1:10:39 > 1:10:42I have total you that realistically you are both over and you should

1:10:42 > 1:10:43have been disqualified.

1:10:43 > 1:10:44Charlotte, join us.

1:10:44 > 1:10:46Here is your cutlery, that is for you, Olia.

1:10:46 > 1:10:49Can you tell Charlotte what she is about to indulge in?

1:10:49 > 1:10:54Yes, bread fried in butter and bacon, some mushrooms and eggs.

1:10:54 > 1:10:55There you go.

1:10:55 > 1:10:58That is not bad in two minutes.

1:10:58 > 1:11:04That is really good.

1:11:04 > 1:11:14Theo, would you tell Charlotte what...

1:11:16 > 1:11:19This is supposed to be a fritata, so it should have been the other way

1:11:19 > 1:11:22round but it's a kind of slightly undercooked one, but...

1:11:22 > 1:11:23Very good.

1:11:23 > 1:11:25Right Charlotte, what do you reckon?

1:11:25 > 1:11:28Well they both cheated time wise but also it is Christmas so I can't

1:11:28 > 1:11:29choose and everybody is a winner.

1:11:29 > 1:11:35Well, saying that, technically that is right.

1:11:35 > 1:11:38However Charlotte we have to be able to find out very soon

1:11:38 > 1:11:41where she will get her food heaven, chocolate or food hell

1:11:41 > 1:11:44where she will get her food heaven, chocolate or food hell,

1:11:44 > 1:11:45Christmas pudding.

1:11:45 > 1:11:48We will find out which one you will get to eat Charlotte

1:11:48 > 1:11:52after a brilliant yuletide treat from Tom Kerridge.

1:11:52 > 1:12:02He is making star anise carrots washed down with a spicy cider.

1:12:02 > 1:12:04The big day is almost here, and to avoid unnecessary

1:12:04 > 1:12:07stress in the kitchen, it is a good idea to get

1:12:07 > 1:12:08prepared on Christmas Eve.

1:12:08 > 1:12:11This next dish transformed the ordinary boiled carrot

1:12:11 > 1:12:12into something magical.

1:12:12 > 1:12:15And best of all, they can be be cooked the day before.

1:12:15 > 1:12:20Trust me, Rudolph will love them.

1:12:20 > 1:12:25These are whole carrots, going to be covered in beautiful

1:12:25 > 1:12:29butter and sugar and a bit of Christmas star anise.

1:12:29 > 1:12:32This beautiful thing about cooking carrots whole,

1:12:32 > 1:12:34is they keep all of their flavour.

1:12:34 > 1:12:37These carrots have been on the menu at my pub in some form

1:12:37 > 1:12:41or other since we opened.

1:12:41 > 1:12:45We have people travel back to the pub just have the carrots.

1:12:45 > 1:12:48Now because I am a bit of a perfectionist, I am

1:12:48 > 1:12:51rubbing my peeled carrots down with a clean green scourer.

1:12:51 > 1:12:54You haven't got to do this but it does give it that

1:12:54 > 1:13:04bit of extra finish, just because it's Christmas.

1:13:08 > 1:13:10In a wide bowl measure 150 grams of caster sugar.

1:13:10 > 1:13:12Carrots have their own amazing sweetness, but this sugar

1:13:12 > 1:13:14is going to enhance that, make it even better.

1:13:14 > 1:13:17Then in with 400ml of water, three teaspoons of salt

1:13:17 > 1:13:18and 250 grammes of butter.

1:13:18 > 1:13:22And bang the heat up.

1:13:22 > 1:13:24Carrots and aniseed go well together, these are star anise,

1:13:24 > 1:13:26I am going to put four of these in.

1:13:26 > 1:13:28These carrots will braise happily for about 45 minutes,

1:13:28 > 1:13:36in this luscious liquor.

1:13:36 > 1:13:40I like my carrots to be cooked all the way through,

1:13:40 > 1:13:44none of that al dente stuff, proper carrots cooked properly.

1:13:44 > 1:13:47And remember, what is brilliant about these carrots is that

1:13:47 > 1:13:49all the hard work is done on Christmas Eve.

1:13:49 > 1:13:52Simply stick them in the fridge overnight and all you have to do

1:13:52 > 1:14:02on Christmas Day is heat them up, and enjoy another sneaky sherry.

1:14:02 > 1:14:05What is happens here is the sugar is beginning to caramelise

1:14:05 > 1:14:10and mix with the butter.

1:14:10 > 1:14:12And give really lovely carroty star anise glaze.

1:14:12 > 1:14:14Don't reduce it down too much otherwise the butter will split out.

1:14:14 > 1:14:18Got a wonderful shine on them.

1:14:18 > 1:14:21Just glaze with a bit of that lovely carrot and star anise syrup.

1:14:21 > 1:14:24That for me is the perfect vegetable side dish to go with my beautiful

1:14:24 > 1:14:25Christmas turkey roll.

1:14:25 > 1:14:28With the main meal taken care of I deserve a little sit down

1:14:28 > 1:14:31and can think about what snacks to leave for Santa.

1:14:31 > 1:14:33Last year I crept downstairs and he hasn't toughed the sherry

1:14:33 > 1:14:33so this year I am going to make him a scrumptious festive cider that's

1:14:42 > 1:14:45With the main meal taken care of I deserve a little sit down

1:14:45 > 1:14:55and can think about what snacks to leave for Santa.

1:15:00 > 1:15:03Last year I crept downstairs and he hasn't touched the sherry

1:15:03 > 1:15:07so this year I am going to make him a scrumptious festive cider that's

1:15:07 > 1:15:09so good he level me bigger presents.

1:15:11 > 1:15:13I have come to one of the capital's biggest Christmas markets,

1:15:13 > 1:15:16where the mulled wine is flowing.

1:15:16 > 1:15:18where the mulled wine is flowing.

1:15:18 > 1:15:23But just wait till they get a sniff of my mulled cider.

1:15:23 > 1:15:25First things first...

1:15:25 > 1:15:31To work out how the bottle opener works.

1:15:31 > 1:15:35OK, I have got eight bottles of cider in each pan and into each

1:15:35 > 1:15:37pan I will stick some soft dark-brown sugar.

1:15:37 > 1:15:39And vanilla and dark, soft brown sugar go really well

1:15:39 > 1:15:41together, a lovely flavour.

1:15:43 > 1:15:45A couple of pods in each one.

1:15:45 > 1:15:47And this process, all of it is about adding layers

1:15:47 > 1:15:55and layers of flavour to the cider.

1:15:55 > 1:15:59And to go into the vat cider and sugar, I like a little tea bag

1:15:59 > 1:16:02kind of infusion of all of those spices that you get in mulled wine.

1:16:02 > 1:16:04I put crushed cinnamon sticks, star anise, cardamom,

1:16:04 > 1:16:08some black peppercorns and fresh bay leaves into a muslin bag and tie it

1:16:08 > 1:16:14up with a nice red ribbon.

1:16:14 > 1:16:16This makes absolutely no difference to the recipe,

1:16:16 > 1:16:19it just looks really nice!

1:16:22 > 1:16:25I will bring it up to the boil and turn it down to a simmer

1:16:25 > 1:16:27and leave it 15 minutes to infuse with flavour.

1:16:27 > 1:16:29Just long enough to soak up Christmas atmosphere

1:16:29 > 1:16:30and sample a sausage.

1:16:30 > 1:16:34Can I get the best German sausage you've got?

1:16:34 > 1:16:40There you go, boss, thank you.

1:16:40 > 1:16:42Right, it's back to my cider, which should be ready

1:16:42 > 1:16:46for some finishing touches.

1:16:46 > 1:16:48My cider has been stewing about 20 minutes.

1:16:48 > 1:16:53I will give it a good splash of dark rum.

1:16:53 > 1:16:55It adds to the spices.

1:16:55 > 1:16:58Also it's a really good boozy, Christmas kick.

1:16:58 > 1:17:00Finally, the zest of orange.

1:17:00 > 1:17:02This goes in at the end, not at the beginning.

1:17:02 > 1:17:04This is because it releases some beautiful orange oils

1:17:04 > 1:17:09and they stay nice and fresh.

1:17:09 > 1:17:12It really gives it a proper taste of Christmas.

1:17:12 > 1:17:14Right then, you lot, who's up for some cider?

1:17:14 > 1:17:16ALL: Yes!

1:17:16 > 1:17:25That's the reaction. That's what you want.

1:17:25 > 1:17:30There you go, chief, happy Christmas.

1:17:30 > 1:17:33If people do not get a cup of this when they come

1:17:33 > 1:17:37round my house over Christmas, they are going to be very unhappy.

1:17:37 > 1:17:39I cannot think of a better way to start off Christmas

1:17:39 > 1:17:41celebrations than mulled cider.

1:17:41 > 1:17:45Fill your boots, people.

1:17:45 > 1:17:47Ho, ho, ho.

1:17:47 > 1:17:49Hello, Santa.

1:17:49 > 1:17:51Here you are, boss man, have some cider.

1:17:51 > 1:17:53Oh, thank you. I like cider.

1:17:53 > 1:17:55Do you like cider?

1:17:55 > 1:17:57Thank you, Tom, that's fantastic. Santa, it's a pleasure, mate.

1:17:57 > 1:17:58Always a pleasure.

1:17:58 > 1:17:59Merry Christmas.

1:17:59 > 1:18:01Ho, ho, ho.

1:18:01 > 1:18:06I love Santa Claus.

1:18:11 > 1:18:14Cheers, thanks, Tom.

1:18:14 > 1:18:16Right, it's time to find out whether Charlotte

1:18:16 > 1:18:19is going to get her food heaven or her food hell.

1:18:19 > 1:18:22For food heaven, I am going to make you a delicious chocolate mousse

1:18:22 > 1:18:23with chocolate sauce, using dark chocolate

1:18:23 > 1:18:26and brandy and cream.

1:18:26 > 1:18:30We are going to whip up to make a lovely, lovely mousse.

1:18:30 > 1:18:32We will serve the whole thing on some praline biscuits,

1:18:32 > 1:18:34some hot chocolate sauce will be poured across the top,

1:18:34 > 1:18:37which will melt the praline and make like a salted caramel.

1:18:37 > 1:18:38Nice.

1:18:38 > 1:18:39Sound good? Yes, very good.

1:18:39 > 1:18:42Well, that could happen, or you could be facing your food hell.

1:18:42 > 1:18:44And there it is, the Christmas pudding.

1:18:44 > 1:18:46I will make the ultimate Christmas pudding dessert,

1:18:46 > 1:18:48mixing leftover Christmas pudding with vanilla ice cream

1:18:48 > 1:18:50and brandy to make a Christmas pudding ice cream, serve it

1:18:50 > 1:18:52with marzipan puddings.

1:18:52 > 1:18:54You are not a fan of marzipan? No.

1:18:54 > 1:18:57There you go, that, as well, and some brandy butter sauce.

1:18:57 > 1:19:00As it is a special show, there is no vote.

1:19:00 > 1:19:02Instead, we will ask you to pick a special bauble

1:19:02 > 1:19:05from the Christmas tree.

1:19:05 > 1:19:08Come with me. There we are.

1:19:08 > 1:19:10Two very special baubles, and in there, your fate is sealed.

1:19:10 > 1:19:15One contains food heaven, one contains food hell.

1:19:15 > 1:19:18Which one are you going for? The top one?

1:19:18 > 1:19:21OK.

1:19:21 > 1:19:23Right, inside here it is written...

1:19:23 > 1:19:24What does it say?

1:19:24 > 1:19:26A little scroll...

1:19:26 > 1:19:31Uh-oh. Oh, no.

1:19:31 > 1:19:36Also, it will be nice, I think, probably.

1:19:36 > 1:19:39You know what, just so the world knows, we will put that to one side.

1:19:39 > 1:19:42I like all this.

1:19:42 > 1:19:44In the other one, just so everybody knows, will you open

1:19:44 > 1:19:46the other one for us? Yes.

1:19:46 > 1:19:47Because that is the other one.

1:19:47 > 1:19:49And what is in that one?

1:19:49 > 1:19:50It says...

1:19:50 > 1:19:51It could have been...

1:19:51 > 1:19:53Food heaven.

1:19:53 > 1:19:54Chocolate.

1:19:54 > 1:19:57Heaven or hell, the fact is it is Christmas Eve,

1:19:57 > 1:19:59so we will have fun with our friends.

1:19:59 > 1:20:09Let's go, we will make something nice.

1:20:09 > 1:20:12We are getting rid of all the chocolate and in a way,

1:20:12 > 1:20:14chocolate is not that good for you anyway, Charlotte.

1:20:14 > 1:20:17You might as well have Christmas pudding on Christmas Eve.

1:20:17 > 1:20:19I think that is the best way to do it.

1:20:19 > 1:20:21We are going to take that away.

1:20:21 > 1:20:22Would you like a bit?

1:20:22 > 1:20:24I would love some, thank you. Say goodbye.

1:20:24 > 1:20:25OK. That goes as well.

1:20:25 > 1:20:28Thank you, that is gone, and now we are left with making

1:20:28 > 1:20:33a sponge pudding and Christmas pudding ice cream.

1:20:33 > 1:20:37Theo, could you make the Christmas pudding ice cream?

1:20:37 > 1:20:39There is Christmas pudding to be chopped up and some softened

1:20:39 > 1:20:41ice cream behind you.

1:20:41 > 1:20:45Don't rush, it is Christmas Eve.

1:20:45 > 1:20:50Olia, could you please make for me a brandy sauce - just the milk,

1:20:50 > 1:20:54sugar and butter and brandy, brief boil, add cornflour,

1:20:54 > 1:20:56make sure there's no lumps, give it a whisk.

1:20:56 > 1:20:58I will make some puddings.

1:20:58 > 1:21:01Charlotte, could you give me a hand, please, would you mind?

1:21:01 > 1:21:04Would you just take that for me over the other side?

1:21:04 > 1:21:05And this over here.

1:21:05 > 1:21:07I will make marzipan puddings, almond puddings,

1:21:07 > 1:21:10because I think they are lovely.

1:21:10 > 1:21:12People get confused and concerned about making puddings.

1:21:12 > 1:21:14It's very easy.

1:21:14 > 1:21:16If you weigh your eggs and use exactly the same

1:21:16 > 1:21:19quantities of butter, sugar and flour, you will

1:21:19 > 1:21:24make a perfect pudding. That's it.

1:21:24 > 1:21:29If the eggs weigh 150 grams, it is 150 grams of everything else.

1:21:29 > 1:21:31All you do is cream the butter and sugar together so it

1:21:31 > 1:21:32starts to go white.

1:21:32 > 1:21:35Add the egg slowly.

1:21:35 > 1:21:38Christmas pudding ice cream, Theo, you made it before?

1:21:38 > 1:21:41No.

1:21:41 > 1:21:44It is a good way of using leftover Christmas pudding.

1:21:44 > 1:21:48You have to keep it a bit apart, rather than mushing it too much.

1:21:48 > 1:21:52OK.

1:21:52 > 1:21:55I find at our house we have a lot of Christmas pudding left over.

1:21:55 > 1:21:57It is one of those things.

1:21:57 > 1:22:00Yes. Your house obviously does.

1:22:00 > 1:22:05Mix it with softened vanilla ice cream.

1:22:05 > 1:22:07Away you go.

1:22:07 > 1:22:12This mixture for sponge pudding, what is clever about sponge puddings

1:22:12 > 1:22:18is if you make one and put it into a mould, and you steam

1:22:18 > 1:22:21is if you make one and put it into a mould, and you steam it

1:22:21 > 1:22:23it is sponge pudding, if you bake it,

1:22:23 > 1:22:24it is Victoria sponge.

1:22:24 > 1:22:26It is exactly the same recipe.

1:22:26 > 1:22:27Equal quantities of butter, sugar.

1:22:27 > 1:22:28I can make it.

1:22:28 > 1:22:29You can.

1:22:29 > 1:22:31Of course you can make it.

1:22:31 > 1:22:33That is the most delicious rum and raisin ice cream

1:22:33 > 1:22:34I have ever tasted.

1:22:34 > 1:22:35Brilliant.

1:22:35 > 1:22:41Add the eggs slowly, a couple at a time.

1:22:41 > 1:22:45A little bit of flour, and to that I will add a tiny bit

1:22:45 > 1:22:51of almond essence and a tiny bit of brandy.

1:22:51 > 1:22:53You are, of course on the Christmas special, what time?

1:22:53 > 1:22:56I don't know.

1:22:56 > 1:23:00I am so sorry, I cannot remember what time we are on.

1:23:00 > 1:23:03I think it is best to watch BBC One all day in case it comes on.

1:23:03 > 1:23:05That is a good idea.

1:23:05 > 1:23:08BBC One all day on Christmas Day. Yes.

1:23:08 > 1:23:10Because we would have been on on Christmas Eve.

1:23:10 > 1:23:11Mix it together.

1:23:11 > 1:23:13Add the rest of the eggs.

1:23:13 > 1:23:15This is Call The Midwife-coloured. It is.

1:23:15 > 1:23:20Very 1950s.

1:23:20 > 1:23:21Marzipan in the bottom of these?

1:23:21 > 1:23:25The marzipan goes in the bottom, thank you.

1:23:25 > 1:23:27Take some marzipan and put...

1:23:27 > 1:23:29Sometimes I put marzipan inside my pudding mix.

1:23:29 > 1:23:31OK.

1:23:31 > 1:23:33I don't know, there is something warming about this, just

1:23:33 > 1:23:35the marzipan on top.

1:23:35 > 1:23:37Almond marzipan pudding.

1:23:37 > 1:23:40That is how quick sponge pudding is. It is really fast.

1:23:40 > 1:23:46The kids at home make it all the time, it is really easy.

1:23:46 > 1:23:50Whisk it together.

1:23:50 > 1:23:55Scrape down the bowl and make sure it is mixed

1:23:55 > 1:23:59and if it is a little bit tight, all you need to do is add a tiny bit

1:23:59 > 1:24:01of milk and that is all.

1:24:01 > 1:24:02Stir.

1:24:02 > 1:24:03We will put the mixture...

1:24:03 > 1:24:05Just chuck it there for me.

1:24:05 > 1:24:07It doesn't sound too bad?

1:24:07 > 1:24:10I feel like a mad prince in his kitchen watching

1:24:10 > 1:24:14everybody cook his dinner. It is really nice.

1:24:14 > 1:24:17Sometimes it is nice to have people around you who just do things.

1:24:17 > 1:24:22It is amazing.

1:24:22 > 1:24:25Whatever pudding I do, I try not to fill it all the way,

1:24:25 > 1:24:28because otherwise it goes across the top,

1:24:28 > 1:24:32but my hint is you use lots of water in the bottom of the tray,

1:24:32 > 1:24:34make sure it steams nicely, whether it is a sponge pudding,

1:24:34 > 1:24:36whatever it might be, it does not really matter.

1:24:36 > 1:24:44I've added cornstarch to my sauce, am I cooking it out a little bit?

1:24:44 > 1:24:46Cook out your mixture a little bit.

1:24:46 > 1:24:47Besides Call The Midwife, the Christmas special,

1:24:47 > 1:24:53do you have a favourite Christmas Day watch on telly?

1:24:53 > 1:24:56Theo?

1:24:56 > 1:24:58Do you have a favourite Christmas Day watch on telly?

1:24:58 > 1:25:01It has to be the Bond film.

1:25:01 > 1:25:11And Call The Midwife. What about you, Olia?

1:25:14 > 1:25:15Withnail and I.

1:25:15 > 1:25:20Richard E Grant, a very good choice. What about you, Charlotte?

1:25:20 > 1:25:23Only Call The Midwife on repeat.

1:25:23 > 1:25:25These go in the oven.

1:25:25 > 1:25:30They will bake about 25-30 minutes.

1:25:30 > 1:25:33All the recipes are on the website.

1:25:33 > 1:25:35You do not have to worry about the timing is too much.

1:25:36 > 1:25:38It is Christmas Eve, anyway, so that is fine.

1:25:38 > 1:25:41Out come the lovely puddings.

1:25:41 > 1:25:45How is your brandy cream going?

1:25:45 > 1:25:47I think it is done. It is good.

1:25:47 > 1:25:51It does not taste floury any more. No, it shouldn't.

1:25:51 > 1:25:54If you bring it to the boil and it won't split.

1:25:54 > 1:25:56It is delicious.

1:25:56 > 1:26:00Let's get a nice plate because it is Christmas time.

1:26:00 > 1:26:05For me, I always think about Christmas Eve and that's

1:26:05 > 1:26:07what are we going to watch?

1:26:07 > 1:26:13And then it is too late to watch anything.

1:26:13 > 1:26:15That does that.

1:26:15 > 1:26:20This is hot.

1:26:20 > 1:26:24What happened, because we put the disc of marzipan on the pudding,

1:26:24 > 1:26:26we have this lovely pudding, which comes out, and all

1:26:26 > 1:26:35the marzipan goes across the top.

1:26:35 > 1:26:38And Santa, when the marzipan does that, goes ho, ho, ho,

1:26:38 > 1:26:42which is always important.

1:26:42 > 1:26:46It's Christmas Eve, you've got to have a bit of fun.

1:26:46 > 1:26:48Are you going to keep this on on Christmas Day?

1:26:48 > 1:26:51I am going to keep it on Christmas Day -

1:26:51 > 1:26:53could you imagine what it would smell like if it was

1:26:53 > 1:26:55on two days in a row?

1:26:55 > 1:26:58Brandy butter across the top.

1:26:58 > 1:27:00On the side of that, of course, we need to be

1:27:00 > 1:27:05able to have ice cream.

1:27:05 > 1:27:12You take the ice cream and give it a nice roll across.

1:27:12 > 1:27:13Professional.

1:27:13 > 1:27:16That goes on there and, of course, we have to find

1:27:16 > 1:27:24something nice to go on top, like a reindeer.

1:27:24 > 1:27:25There we go.

1:27:25 > 1:27:27Don't eat the reindeer, ladies and gentlemen,

1:27:27 > 1:27:29don't do that at home.

1:27:29 > 1:27:33There we go, Charlotte.

1:27:33 > 1:27:35It's your first chance.

1:27:35 > 1:27:38Theo will do something special because I've got to do a special

1:27:38 > 1:27:39wine for Christmas Eve.

1:27:39 > 1:27:41And the special wine for Christmas Day, of course,

1:27:41 > 1:27:48has to be delicious, doesn't it?

1:27:48 > 1:27:48Olia.

1:27:48 > 1:27:50How is it?

1:27:50 > 1:27:51Delicious.

1:27:51 > 1:27:54Watch Theo.

1:27:54 > 1:27:57Christmas theatre.

1:27:57 > 1:28:02To go with the pudding, it is not really hell, is it?

1:28:02 > 1:28:04Christmas Eve has not been hell, it has been wonderful,

1:28:04 > 1:28:07Charlotte, hasn't it?

1:28:07 > 1:28:08Grab a glass of sherry, because you cannot have

1:28:08 > 1:28:08Christmas without sherry.

1:28:08 > 1:28:09There you go.

1:28:09 > 1:28:16This is pale sherry from Waitrose at ?6.99, and it is delicious.

1:28:16 > 1:28:20That is all from us today on Saturday Kitchen.

1:28:20 > 1:28:23A great big Christmas thank you to our brilliant studio chefs,

1:28:23 > 1:28:25Olia Hercules and Theo Randall.

1:28:25 > 1:28:27Our fantastic guest Charlotte Ritchie, and the wonderful

1:28:27 > 1:28:31Jane Parkinson for the top festive wine choices.

1:28:31 > 1:28:34All the recipes are on the website, bbc.co.uk/saturdaykitchen.

1:28:34 > 1:28:36Next week, Matt Tebbutt is hosting the New Year's Eve

1:28:36 > 1:28:39celebrations, of course he is.

1:28:39 > 1:28:46And don't forget that Best Bites is back on New Year's Day on BBC Two.

1:28:46 > 1:28:48From everybody here, wishing you a wonderful and very

1:28:48 > 1:28:50happy and, of course, a safe Christmas.

1:28:50 > 1:28:53Happy Christmas to you all!

1:28:54 > 1:28:55# I just imagine it Right here

1:28:55 > 1:28:57# I can almost touch it So near

1:28:57 > 1:28:59# We could live in our world No fear

1:28:59 > 1:29:01# If you're with me say yeah... #

1:29:01 > 1:29:03Yes! Yes! Yes!

1:29:03 > 1:29:06Cheers! Merry Christmas! From all of us here at CBBC.

1:29:06 > 1:29:09It's literally snowing. You're kidding?