Christmas Saturday Kitchen

0:00:00 > 0:00:02Good morning. Forget Christmas shopping -

0:00:02 > 0:00:05let us get you in the festive foodie spirit instead.

0:00:05 > 0:00:07Welcome to Saturday Kitchen.

0:00:28 > 0:00:30Merry Christmas and welcome to the show.

0:00:30 > 0:00:33Cooking with me in the studio are two great chefs.

0:00:33 > 0:00:36First, the man who has swapped the warm, summer Sydney weather to

0:00:36 > 0:00:39a much cold, frostier West London.

0:00:39 > 0:00:41It's the brilliant Bill Granger. Next to him

0:00:41 > 0:00:44is a chef far better suited to the Great British winter weather.

0:00:44 > 0:00:46From the Michelin-starred Morston Hall in Norfolk,

0:00:46 > 0:00:50it's the equally brilliant Galton Blackiston. Merry Christmas, gentlemen.

0:00:50 > 0:00:52- And to you.- Looking festive in your red jumper.

0:00:52 > 0:00:54- Do you think so? It's good, isn't it?- It's all right.

0:00:54 > 0:00:56So, What are you going to make for us?

0:00:56 > 0:00:59I'm going to do a very simple sort of brunchy dish with

0:00:59 > 0:01:04smoked salmon, really good herby scrambled eggs, lemon puree.

0:01:04 > 0:01:07Lemon puree? That's a bit fancy for scrambled eggs, isn't it?

0:01:07 > 0:01:11Yeah, you'll like it, James. You might be wanting the recipe.

0:01:11 > 0:01:14That's the secret of a Michelin star. Flowers and lemon puree.

0:01:14 > 0:01:16On the menu for you is what, Bill?

0:01:16 > 0:01:20I'm going to do the roast lamb with a torn bread and apricot stuffing.

0:01:20 > 0:01:22Feeling very festive. And a bit of chicory on the side.

0:01:22 > 0:01:26- And a proper-sized portion. - Oh, yeah. A big, man-size portion.

0:01:26 > 0:01:27So, we get your starter and...

0:01:27 > 0:01:31I can see you've been used to some large portions.

0:01:31 > 0:01:33I'll get my own back when he starts cooking a little bit later.

0:01:33 > 0:01:36So, we got two fantastic festive dishes, well, one of them,

0:01:36 > 0:01:37to look forward to, anyway.

0:01:37 > 0:01:40And we've got a Christmas feel to our BBC archive films too.

0:01:40 > 0:01:43Today we've got helpings from Rick Stein, Nigel Slater,

0:01:43 > 0:01:45Lorraine Pascale and the brilliant Raymond Blanc.

0:01:45 > 0:01:48Now, our special guest has been at the heart of everything that

0:01:48 > 0:01:52goes on in Albert Square for the best part of ten years.

0:01:52 > 0:01:55Alfie Moon has never had a smooth ride and it looks like this year is

0:01:55 > 0:01:57going to be a bit more turbulent this Christmas.

0:01:57 > 0:02:00This is the man who plays him. Please welcome to Saturday Kitchen,

0:02:00 > 0:02:03- it's the brilliant Shane Richie. - APPLAUSE

0:02:03 > 0:02:05- Cheers, mate.- Good to see you.

0:02:05 > 0:02:08Scrambled egg? Who cooks scrambled egg over Christmas?

0:02:08 > 0:02:10Well, it's got flowers in it, it's got salmon in it.

0:02:10 > 0:02:12The difference between that and normal scrambled egg.

0:02:12 > 0:02:15And thanks for making the effort dressing up, lads.

0:02:15 > 0:02:18They're looking the part, anyway.

0:02:18 > 0:02:21- Look at you, eh? - It's Christmas, I thought, you know,

0:02:21 > 0:02:24"I'm down here with you guys so I just want to look the part."

0:02:24 > 0:02:27Cos I'm normally wearing flowery shirts behind my fictitious bar.

0:02:27 > 0:02:31- Either that or dressed up with a lot of make-up on in pantomime.- Yes.

0:02:31 > 0:02:33Yes, because I'm appearing... Thanks very much.

0:02:33 > 0:02:35I meant Southend at the moment.

0:02:35 > 0:02:37Straight after this I got to get down there.

0:02:37 > 0:02:39- It's busy for you, this time of year.- Yeah, it is.

0:02:39 > 0:02:43I mean, storyline, EastEnders we filmed way back in October

0:02:43 > 0:02:46but now promoting the big storyline with Kat and Alfie

0:02:46 > 0:02:49and I'm doing, of course, panto down in Southend.

0:02:49 > 0:02:51And also a company which I'm running near where I live.

0:02:51 > 0:02:54- We are going to talk about that. - Thank you.- I'm interested in that.

0:02:54 > 0:02:58Now, at the end of today's programme I'll cook food heaven or food hell for Shane.

0:02:58 > 0:03:00It'll be something based on your favourite ingredient,

0:03:00 > 0:03:03food heaven, or your nightmare ingredient, food hell.

0:03:03 > 0:03:05So, what ingredient would food heaven be?

0:03:05 > 0:03:09- Pick an ingredient that you'd like. - I mean, I'm a big fan...

0:03:09 > 0:03:12I've only found them recently, and that's scallops.

0:03:12 > 0:03:14You've only found out about scallops recently?

0:03:14 > 0:03:17Yeah, I didn't even know they existed, to be honest.

0:03:17 > 0:03:19Only since I've moved to Surrey.

0:03:19 > 0:03:23If it's not in batter then I'm not interested.

0:03:23 > 0:03:26You know, scallops and chips don't really go together, do they?

0:03:26 > 0:03:29But, no, a good friend of yours Tony Tobin

0:03:29 > 0:03:32who is a chef, he introduced me to scallops a few years ago

0:03:32 > 0:03:36and now I can't get enough of them so that's my food heaven.

0:03:36 > 0:03:38And what about the dreaded food hell?

0:03:38 > 0:03:41- Have you ever been at school and eating a plimsoll?- A what?

0:03:41 > 0:03:42Do you remember plimsolls?

0:03:42 > 0:03:45- Oh, yeah.- The ones with the tractor tyres around at the front.

0:03:45 > 0:03:48- Well, I compare that to pork. - Really?

0:03:48 > 0:03:51Yeah, I mean, pork is one of those dishes I find is fairly bland

0:03:51 > 0:03:53and you have to dress it up.

0:03:53 > 0:03:55- Shane, we were pig farmers for 19 years of my life.- Really?

0:03:55 > 0:03:58- So, you know a bit about... - I know a bit about pork.

0:03:58 > 0:04:01So, it's either scallops or pork for Shane.

0:04:01 > 0:04:03For food heaven, I've got something that would served be great

0:04:03 > 0:04:06as a festive starter - an individual scallop pie.

0:04:06 > 0:04:09These are hand-dived scallops, cut in half, pan fried in butter

0:04:09 > 0:04:12with some shallots, a splash of dry vermouth

0:04:12 > 0:04:14and it's finished off with some fish stock, cream,

0:04:14 > 0:04:15tomatoes, chopped tarragon,

0:04:15 > 0:04:18put back in the shell, covered with pastry and baked.

0:04:18 > 0:04:20That's the end of the show. Thanks for coming.

0:04:20 > 0:04:23- That's brilliant. That'll do me.- I try my best.

0:04:23 > 0:04:26Alternatively you could be getting this one. This is food hell - pork.

0:04:26 > 0:04:29A great family favourite, especially in my family - roast loin of pork.

0:04:29 > 0:04:31The pork is scored, seasoned, rolled,

0:04:31 > 0:04:33put in a medium oven for an hour or so

0:04:33 > 0:04:36and then it's roasted with a simple apple sauce made with

0:04:36 > 0:04:39loads of festive spices, served with spring greens

0:04:39 > 0:04:40and buttery mashed potato.

0:04:40 > 0:04:43See, now you said it there, James. Pork - you need to dress it up.

0:04:43 > 0:04:45Because we're not live, there's no vote today.

0:04:45 > 0:04:48Instead we've got a Christmas surprise. We are going to let

0:04:48 > 0:04:51fate decide what Shane will be eating at the end of the show

0:04:51 > 0:04:52so keep watching to find out.

0:04:52 > 0:04:55- Right, let's cook. Have you been to Norfolk?- Yeah, I love Norfolk.

0:04:55 > 0:05:01Is that...? No, Suffolk is Norwich. Norfolk is King's Lynn.

0:05:01 > 0:05:02Norfolk is Norwich.

0:05:02 > 0:05:04Yeah, I spend a lot of time in Ipswich and Norwich.

0:05:04 > 0:05:08Well, this man's from up that neck of the woods. It's Norfolk's finest.

0:05:08 > 0:05:10- It's Galton Blackiston. Good to have you on the show.- Nice to see you.

0:05:10 > 0:05:13Now, it says here, "Galton is as busy as ever

0:05:13 > 0:05:14"in the kitchens of Morston Hall

0:05:14 > 0:05:18"and is expecting a hectic Christmas although for him the most important

0:05:18 > 0:05:22"day is undoubtedly Boxing Day when Norwich get beaten by Chelsea."

0:05:22 > 0:05:24Well, we'll see about that.

0:05:24 > 0:05:27We have actually just beaten Man United, Arsenal, Tottenham.

0:05:27 > 0:05:30- You know, so we are going all right. - Where are you in the Division?

0:05:30 > 0:05:34- We are in the Premier league, say no more. Say no more.- The bottom bit.

0:05:34 > 0:05:36- Right, next bit.- Yeah, so, anyway.

0:05:36 > 0:05:39Christmas time, this is something that I will do at home.

0:05:39 > 0:05:43We all like it, it's down to the quality of the smoked salmon.

0:05:43 > 0:05:47We do play about at work and do our own smoked salmon. So,

0:05:47 > 0:05:53we brine it and then we hot smoke it

0:05:53 > 0:05:55and it's lovely but it's consistency.

0:05:55 > 0:05:58- So, you want to choose a decent smoked salmon.- Smoked salmon.

0:05:58 > 0:06:01- So, tell me about what I'm going to be doing now, then.- Right...

0:06:01 > 0:06:04I'd love to say, "You're going to do an omelette." But you're not.

0:06:04 > 0:06:07- You're going to do proper scrambled eggs.- Proper scrambled eggs.

0:06:07 > 0:06:09You don't have to put them through there now.

0:06:09 > 0:06:12Put them into a bowl and then we'll sieve it at the end

0:06:12 > 0:06:14in case you've got any bits of shell in like that.

0:06:14 > 0:06:16And you always criticise me about shelling my omelettes.

0:06:16 > 0:06:18- Just carry on with your salmon. - Anyway.

0:06:18 > 0:06:20Right, so, with the smoked salmon,

0:06:20 > 0:06:24I'm just going to slice some like this.

0:06:27 > 0:06:29- Like so. - So, you smoke your own salmon.

0:06:29 > 0:06:31That is done with a little brine first of all.

0:06:31 > 0:06:34Yeah, we brine it and then we hot smoke it

0:06:34 > 0:06:40and leave it in for some time. But it's lovely.

0:06:40 > 0:06:43But it is down to the quality of your fresh salmon in the first

0:06:43 > 0:06:47place. I've got three lovely little fillets like that.

0:06:47 > 0:06:49Just put them away.

0:06:49 > 0:06:53And then I am going to do this.

0:06:56 > 0:06:59- This is our own... - There's a bit of faffing going on.

0:06:59 > 0:07:02- I do like seeing you sieving eggs, James.- It's good.

0:07:03 > 0:07:05Now, nice and thinly sliced.

0:07:05 > 0:07:08This is some of our bread which I bring up to

0:07:08 > 0:07:09the studio from the kitchen.

0:07:10 > 0:07:12I'll do it nice and thinly.

0:07:13 > 0:07:15Then just whack it in the oven.

0:07:15 > 0:07:18But you could just use a bit of Mighty White, couldn't you?

0:07:18 > 0:07:20You might be able to.

0:07:20 > 0:07:23You might like that but some of us have standards, James.

0:07:25 > 0:07:29Anyway, a little bit of olive oil onto the bread.

0:07:31 > 0:07:36And a bit of sea salt. Then into a hot oven for about five minutes.

0:07:38 > 0:07:40When you've made scrambled egg, have you ever sieved your egg?

0:07:40 > 0:07:42Always, mate(!)

0:07:42 > 0:07:44I get up first thing in the morning, I've got five kids,

0:07:44 > 0:07:47get them round the table, "Who wants their eggs sieved?"

0:07:47 > 0:07:50"Yeah, me, Dad."

0:07:50 > 0:07:52Would I do that at home? No. But because I'm on with you,

0:07:52 > 0:07:56I want to show you how to do it properly, or you to do it properly.

0:07:56 > 0:07:58Right, I'm now going on about lemon puree.

0:07:58 > 0:08:02- Do you want me to use the whisk to do the eggs?- No, no, wooden spoon.

0:08:02 > 0:08:07Slowly. Like your grandmother used to do it. Anyway, lemon puree.

0:08:07 > 0:08:10- My granny used to do them in the microwave.- Did she?- No, she didn't.

0:08:10 > 0:08:13I want that really slow. Really, as slow as you possibly can get it.

0:08:13 > 0:08:15I can't go any slower, look.

0:08:15 > 0:08:19Take it off for a minute or two while you chop the herbs then.

0:08:19 > 0:08:23Now, lemons. For lemon puree, three lemons.

0:08:23 > 0:08:25You want to prick them, basically, all over.

0:08:27 > 0:08:29Lemon puree sounds a bit fancy, chef.

0:08:29 > 0:08:33This is my famous thing that I use with just about everything now.

0:08:33 > 0:08:38It's great. It's a store room stand by which we use of time.

0:08:38 > 0:08:43- Into cold water.- Most people have HP Sauce and ketchup.

0:08:43 > 0:08:45Well, I've got the mother-in-law round, haven't I, for Christmas?

0:08:45 > 0:08:50- So I...- You push the boat out.- She wouldn't understand though, but hey.

0:08:52 > 0:08:56- Then, whilst your lemons are on I'm going to make a stock syrup.- Right.

0:08:56 > 0:08:57OK.

0:08:57 > 0:09:02A stock syrup of equal quantities water and sugar.

0:09:02 > 0:09:04Because you want the sweetness for the lemons.

0:09:08 > 0:09:11So, you bring this up to the boil and you get rid of the water

0:09:11 > 0:09:13- and you do it three times. OK?- Right.

0:09:13 > 0:09:17You have to do it three times and then your lemons look like this.

0:09:17 > 0:09:19So, you can see the difference. They are soft.

0:09:19 > 0:09:22Why do you have to change the water three times?

0:09:22 > 0:09:23It gets rid of bitterness,

0:09:23 > 0:09:25a certain degree of bitterness

0:09:25 > 0:09:27and...you just do.

0:09:27 > 0:09:29You just do.

0:09:29 > 0:09:33The stock syrup here is then, once you've done it three times...

0:09:33 > 0:09:36- Are you listening?- Yeah. - Then you put the lemons...

0:09:36 > 0:09:39I was just going to watch it back on iPlayer.

0:09:41 > 0:09:43I'm concentrating on my eggs.

0:09:43 > 0:09:45You put the lemons into the stock syrup

0:09:45 > 0:09:48- and you end up with something like this.- Lemons.

0:09:48 > 0:09:50But it takes some time. I reckon you should...

0:09:50 > 0:09:54People at home should get this done two weeks before,

0:09:54 > 0:09:55keep it in the fridge.

0:09:55 > 0:09:56We could start making

0:09:56 > 0:09:59the scrambled eggs about three weeks before at this rate.

0:09:59 > 0:10:01- Take your time. Take your time. - CLATTERING

0:10:01 > 0:10:05If it was Michel Roux he would be doing it over a double boiler

0:10:05 > 0:10:07so think yourself lucky.

0:10:07 > 0:10:11- Can I put any...? Do you want a bit of cream in here?- No, not yet.

0:10:11 > 0:10:13And don't season it.

0:10:13 > 0:10:15Chuck your lemons into a mixer.

0:10:15 > 0:10:20- Bread's burning, by the way.- Do you think so?- Probably.- No, it's not.

0:10:20 > 0:10:23- Can I leave the scrambled eggs for a minute?- Have a look at it.

0:10:25 > 0:10:26Is that crisp?

0:10:28 > 0:10:31Yeah, lovely. Take that out. Perfect. Well done.

0:10:32 > 0:10:35Put your lemons in here with a little bit of the stock syrup

0:10:35 > 0:10:37and blitz.

0:10:42 > 0:10:44Oh, I love it.

0:10:46 > 0:10:47Blitz it.

0:10:48 > 0:10:52- Blitz it for some time.- What? - Blitz it for some time.

0:10:52 > 0:10:54MIXER DROWNS OUT SPEECH

0:10:54 > 0:10:58James, you are multitasking!

0:10:58 > 0:10:59Brilliant.

0:10:59 > 0:11:02OK, let's have a look at this.

0:11:07 > 0:11:09- Happy with that? - CLATTERING

0:11:09 > 0:11:12- Why do they do things like that? - Don't forget, you can find Galton's

0:11:12 > 0:11:15recipe along with all the other studio recipes from today's show

0:11:15 > 0:11:18on our usual website and that's bbc.co.uk/saturdaykitchen.

0:11:19 > 0:11:21Now this, again, does need to go through a sieve,

0:11:21 > 0:11:23for obvious reasons, this time.

0:11:25 > 0:11:26Push it through a sieve.

0:11:26 > 0:11:29The finer, the better. How are you getting on with that?

0:11:29 > 0:11:31Do you think if you're having this for lunch, it might

0:11:31 > 0:11:34turn into afternoon tea and dinner because this takes a long time?

0:11:34 > 0:11:36No, because I'm usually up before everybody else

0:11:36 > 0:11:39so I get my scrambled eggs on nice and early.

0:11:39 > 0:11:41The smoked salmon would all be cut up and ready.

0:11:41 > 0:11:45My lemon puree would be made. So, it is easy.

0:11:45 > 0:11:47But it is quite luxurious.

0:11:49 > 0:11:52- Can I turn it up a bit?- Yeah, you can. Gently, gently, James.

0:11:54 > 0:11:57Look at you. Scrambled egg should be soft.

0:11:57 > 0:12:01- That's why I want some double cream. - You want some double cream, do you?

0:12:01 > 0:12:06- Yeah.- Do you?- Yeah. Little bit of double cream.- Let me taste that.

0:12:06 > 0:12:09- A touch of this.- Yeah. That is lovely.

0:12:09 > 0:12:10Once you're on there...

0:12:10 > 0:12:14Now, let's griddle this smoked salmon.

0:12:14 > 0:12:16- You've got one minute left. - Perfect.

0:12:18 > 0:12:20Perfect, that side.

0:12:21 > 0:12:23I'm just about ready to plate up.

0:12:24 > 0:12:28So, really, I suppose that isn't a million miles away.

0:12:28 > 0:12:31I like it nice and soft. Not that soft, but I nice and soft.

0:12:31 > 0:12:34It's not actually cooked, though, is it, at this moment in time?

0:12:34 > 0:12:36It looks like one of your omelettes.

0:12:36 > 0:12:38if I can get an omelette looking quite like that,

0:12:38 > 0:12:39I'd be quite happy.

0:12:39 > 0:12:41- Do you want to serve it?- Yes.

0:12:43 > 0:12:45Right, I've got my herbs.

0:12:45 > 0:12:47- Yeah.- Seasoning.

0:12:49 > 0:12:52Perfect. A little bit of this.

0:12:54 > 0:12:56Eggs, where do you want them?

0:12:56 > 0:12:58Just on the side.

0:12:58 > 0:13:00Perfect. Wonderful.

0:13:03 > 0:13:06That just looks like normal scrambled eggs, that, doesn't it?

0:13:06 > 0:13:08Well, you say that.

0:13:08 > 0:13:11- A few of these lovely little things.- Flowers.

0:13:11 > 0:13:15Flowers. I don't leave anywhere without flowers, you know, nowadays.

0:13:15 > 0:13:19It's pathetic, isn't it, really? I can see you.

0:13:19 > 0:13:21I can just feel you at the side of me,

0:13:21 > 0:13:23just about to say something ridiculous.

0:13:23 > 0:13:24I'm not going to say anything.

0:13:24 > 0:13:25Hang on. Lemon puree.

0:13:28 > 0:13:30This is the secret ingredient.

0:13:33 > 0:13:38It's a simple dish that when you eat it all together, that's delicious.

0:13:38 > 0:13:42Smoked salmon, buttery herbed eggs, lemon puree...flowers.

0:13:43 > 0:13:44That's what it is.

0:13:50 > 0:13:53It looks pretty good. Those flowers have made all the difference.

0:13:53 > 0:13:58- I think they have, yes. - There you go. Dive in.

0:13:58 > 0:14:03- Hold on. Is no-one else trying any? - No, no. This is why you're here.

0:14:03 > 0:14:06You've got to have all of the components together.

0:14:06 > 0:14:09The lemon puree's massively important.

0:14:09 > 0:14:11The eggs are more important.

0:14:11 > 0:14:13I'm going to try a bit of it.

0:14:13 > 0:14:15It's so weird eating on television,

0:14:15 > 0:14:17people watching you.

0:14:17 > 0:14:20If you don't say complimentary things, Shane...

0:14:22 > 0:14:25- Is it all right?- Actually, joking aside, that is fantastic.

0:14:25 > 0:14:27As usual, we need some wine to go with this.

0:14:27 > 0:14:29We sent our wine expert Olly Smith to the heart of London

0:14:29 > 0:14:31to spread the Christmas cheer.

0:14:31 > 0:14:33With the big day in mind, we've given him a bigger budget.

0:14:33 > 0:14:37So, what did he choose to cope with Galton's glorious salmon?

0:14:43 > 0:14:47It's nearly Christmas and as one of Santa's reindeer, it's my job

0:14:47 > 0:14:50to deliver some tip-top vino to the Saturday kitchen studio.

0:14:50 > 0:14:52Right, which way is Lapland?

0:15:08 > 0:15:10With Galton's succulent salmon,

0:15:10 > 0:15:13I'm after a white wine to flow alongside the fish

0:15:13 > 0:15:16and also canoodle with the creamy scrambled eggs.

0:15:16 > 0:15:18A classic pairing would be fizz

0:15:18 > 0:15:20such as this good value Cava.

0:15:22 > 0:15:26But it's Christmas and I'm going to spend a few extra pennies.

0:15:26 > 0:15:30With the thickness of the cut and the char-grilling of the salmon,

0:15:30 > 0:15:33a wind with more richness is required to really tickle my Christmas tree,

0:15:33 > 0:15:37so I'm selecting the sensational

0:15:37 > 0:15:40Domaine Gerard Thomas Saint-Aubin Premier Cru.

0:15:40 > 0:15:42Ding-dong merrily on high.

0:15:47 > 0:15:49This wine comes from Saint-Aubin,

0:15:49 > 0:15:50which offers great value for money

0:15:50 > 0:15:52compared to its pricier neighbours

0:15:52 > 0:15:55Puligny- and Chassagne-Montrachet.

0:15:55 > 0:15:56It's made by Gerard Thomas

0:15:56 > 0:15:58and his daughters Anne and Isabelle.

0:15:58 > 0:16:00It's a family affair.

0:16:00 > 0:16:02Perfect for Christmas frolics.

0:16:04 > 0:16:06Oh, sensational.

0:16:06 > 0:16:10This wine has been fermented in oak barrels which gives it

0:16:10 > 0:16:14a creamy texture, perfect for linking up with those buttery eggs.

0:16:14 > 0:16:18There's also the natural freshness of the Chardonnay grape variety

0:16:18 > 0:16:21and that's what I'm looking for to contrast with the salty

0:16:21 > 0:16:23and smoky character of the salmon.

0:16:23 > 0:16:27And finally, there's the intensity of Galton's lemon puree

0:16:27 > 0:16:31and for that, I'm looking for wine with tight bright structure to

0:16:31 > 0:16:34refresh the palate with every sip.

0:16:34 > 0:16:37Galton, here's to your seasonal salmon.

0:16:37 > 0:16:39Cheers!

0:16:42 > 0:16:45Cheers indeed, I mean £19.99.

0:16:45 > 0:16:49I'm going to have another taste of this.

0:16:49 > 0:16:52Even at that, particularly for Christmas Day, something special.

0:16:52 > 0:16:56- That's a bargain.- That's lovely. - The quality is fantastic.

0:16:56 > 0:16:59Great with salmon, if you want scrambled eggs.

0:16:59 > 0:17:04It's a classic French classical wine. It's lovely.

0:17:04 > 0:17:05Happy with that?

0:17:05 > 0:17:10It's one of them wines you want to lock yourself away.

0:17:10 > 0:17:13"Kids, open your presents! Dad's on his own in the shed."

0:17:13 > 0:17:19It's true. It's wine you can drink on its own but also with food.

0:17:19 > 0:17:23Richer food, salmon, creamy eggs. I like Christmas, you can have a drink in the morning.

0:17:23 > 0:17:27We approve of that one. Bill has a great idea to spice up your Christmas. Remind us what it is.

0:17:27 > 0:17:30I'm going to do a roast leg of lamb with a torn bread

0:17:30 > 0:17:31and apricot stuffing.

0:17:31 > 0:17:35- A proper portion. - This is nice though.

0:17:35 > 0:17:37A piddly pieces of salmon for four people.

0:17:37 > 0:17:40Bear in mind they are having a roast turkey later on.

0:17:40 > 0:17:42Proper grub next!

0:17:42 > 0:17:45First, some Spanish inspired food ideas from Rick Stein.

0:17:45 > 0:17:48He's been invited to a friend's house to help prepare

0:17:48 > 0:17:51a Christmas Eve meal and there's no flowers in this. Take a look.

0:17:57 > 0:18:01In Spain, the Christmas Eve meal marks the start of the holidays.

0:18:01 > 0:18:04Back in London I was invited to learn about all the traditional

0:18:04 > 0:18:09preparations at the home of another good friend, Maria Jose Sevilla.

0:18:09 > 0:18:12- Feliz Navidad!- Happy Christmas!

0:18:15 > 0:18:19- Shall I pour some of this? - What a good idea.- What is it?

0:18:19 > 0:18:21- Manzanilla.- Manzanilla.

0:18:21 > 0:18:24Sorry about my pronunciation.

0:18:24 > 0:18:26- Salud!- Salud!

0:18:26 > 0:18:29I must say, this looks totally different from what we might have

0:18:29 > 0:18:32on Christmas Eve but on the whole I don't think people tend to bother.

0:18:32 > 0:18:36- Is this really important, Christmas Eve dinner?- This is very important.

0:18:36 > 0:18:40- This is...- So's this! - Wonderful, very fresh!

0:18:40 > 0:18:43This is the most important day of the whole calendar.

0:18:43 > 0:18:47This is when the family, the close family, gathers together.

0:18:47 > 0:18:52When we really want to do a festive night that we can

0:18:52 > 0:18:53remember for the whole year.

0:18:53 > 0:18:58Fabulous and so you've got wonderful seafood, fresh langoustine.

0:18:58 > 0:19:02I mean, just the thought of having that on Christmas Eve.

0:19:02 > 0:19:06They are still alive. And you've got crabs and also that beautiful Iberico ham.

0:19:06 > 0:19:11You are talking my language. No question about it!

0:19:11 > 0:19:15But what do you eat on Christmas Day?

0:19:15 > 0:19:17Well, if we're in England we have turkey

0:19:17 > 0:19:21but one or two people might prefer roast lamb

0:19:21 > 0:19:26or suckling pig. Something very festive.

0:19:26 > 0:19:28- Suckling pig.- Something wonderful.

0:19:28 > 0:19:32Wouldn't it be nice to say let's not eat turkey this year,

0:19:32 > 0:19:35let's have suckling pig. I'd go for that.

0:19:35 > 0:19:40Let's cook these langoustines because they need cooking right away.

0:19:40 > 0:19:43A large platter of shellfish is how the Spanish like to

0:19:43 > 0:19:46kick off the Christmas Eve festivities and Maria Jose boils them

0:19:46 > 0:19:49in pans of salted water.

0:19:49 > 0:19:52I'm getting more and more excited about the importance

0:19:52 > 0:19:55of seafood as a start to the Christmas celebrations.

0:19:55 > 0:19:58I wonder if it would take off in Padstow?

0:19:58 > 0:19:59What are we going to do here?

0:19:59 > 0:20:04Bream is a particular tradition in the Basque country for Navidad.

0:20:04 > 0:20:08It's a dish just for Christmas Eve celebrations.

0:20:08 > 0:20:12So bream takes pride of place as the main course served alongside

0:20:12 > 0:20:14slow roasted oven and vegetables.

0:20:14 > 0:20:18Maria Jose prepares a tray of thinly sliced potatoes

0:20:18 > 0:20:23and onions which are part roasted before being crowned by the bream.

0:20:23 > 0:20:26This way all the cooking juices from the fish cover

0:20:26 > 0:20:29and flavour the potatoes. Wonderful!

0:20:29 > 0:20:32Remember we have to go to Mass, there are children eating

0:20:32 > 0:20:36with us and the idea is to do something quickly.

0:20:36 > 0:20:40It's a good thought. You wouldn't want to go to Mass having eaten a favada.

0:20:40 > 0:20:43You would be falling asleep when you should be attending.

0:20:47 > 0:20:50I'm really taken with the simplicity of it all.

0:20:50 > 0:20:53You can even ask your fishmonger to descale

0:20:53 > 0:20:55and clean your bream for you.

0:20:55 > 0:20:57So all that's left to do is to score them,

0:20:57 > 0:21:01adding slices of lemon to bring out the full flavour of the fish.

0:21:01 > 0:21:04Once the langoustines and crabs are cooked,

0:21:04 > 0:21:06they get drained and left to cool in time for dinner.

0:21:06 > 0:21:10The sliced potatoes are ready for the fish which will

0:21:10 > 0:21:12take about 20 minutes to bake.

0:21:16 > 0:21:21Maria Jose's granddaughter Sofia has the important task of setting up

0:21:21 > 0:21:25a nativity scene, called the belen, short for Bethlehem.

0:21:25 > 0:21:29In Spanish homes, it often takes the place of Christmas trees.

0:21:29 > 0:21:32The rest of the family get busy laying the table,

0:21:32 > 0:21:33not long to wait now.

0:21:36 > 0:21:38So, what are we going to do now then?

0:21:38 > 0:21:43Another traditional recipe which is the broth, Christmas broth.

0:21:43 > 0:21:46This is my grandmother's recipe, she was a professional cook.

0:21:46 > 0:21:52She created these profiteroles and thought if I stuff them I will

0:21:52 > 0:21:56serve them with my broth to make something a little more festive.

0:21:56 > 0:21:59Broth, or caldo, is a firm winter favourite

0:21:59 > 0:22:05but I was fascinated by the filling for the savoury profiteroles.

0:22:05 > 0:22:08While she begins frying pieces of chicken liver in olive oil,

0:22:08 > 0:22:12I have the task of preparing the rest of the filling beginning with

0:22:12 > 0:22:14apples and pine nuts.

0:22:17 > 0:22:22The idea is to have the chicken livers just very lightly cooked.

0:22:22 > 0:22:27A bit pink. A bit pink otherwise with chicken livers...

0:22:27 > 0:22:31- It gets dry.- Exactly.

0:22:32 > 0:22:37- I think it's very tasty.- How long would you cook these onions for?

0:22:37 > 0:22:41- For at least one-and-a-half hours. - A really gentle heat.

0:22:41 > 0:22:45- Red onions, very gentle. - In olive oil.

0:22:45 > 0:22:50And then I put a dash of vinegar to give a bit of acidity.

0:22:50 > 0:22:51Fantastic.

0:22:51 > 0:22:53Any salt?

0:22:53 > 0:22:58You know something, I prefer you put the salt once you have the chicken livers in.

0:22:58 > 0:23:04- I've done it, sorry!- It doesn't matter. It doesn't matter!- Sorry.

0:23:06 > 0:23:08I'm getting too enthusiastic!

0:23:10 > 0:23:12I am going to give you the chicken livers.

0:23:16 > 0:23:18So by adding the caramelised red onions

0:23:18 > 0:23:22and chicken liver, the filling begins to come together.

0:23:22 > 0:23:27Maria Jose told me that mushrooms also work very well in this recipe.

0:23:27 > 0:23:30Time to fill the profiteroles.

0:23:30 > 0:23:33I must say, I was looking forward to trying this.

0:23:33 > 0:23:36I think it's a great idea for an alternative dish with

0:23:36 > 0:23:40a combination of ingredients that are at their best in the winter months.

0:23:42 > 0:23:44Finally, it was time to serve up.

0:23:46 > 0:23:47And...

0:23:47 > 0:23:50Wow!

0:23:50 > 0:23:53Well done.

0:23:53 > 0:23:55Cheers!

0:24:01 > 0:24:04Oh, they are wonderful.

0:24:04 > 0:24:05Mummy! Can I take the head?

0:24:05 > 0:24:10You've got to eat the head, absolutely.

0:24:12 > 0:24:16Honestly, the crabs are...

0:24:16 > 0:24:20I first went to Spain when I was eight.

0:24:20 > 0:24:23I had squid cooked in its own ink.

0:24:23 > 0:24:28My parents, "Oh, Ricky, you're so grown up!"

0:24:28 > 0:24:33Maria Jose have this broth cooking since the early hours of the morning.

0:24:33 > 0:24:35As it's a feast, she's made it with beef,

0:24:35 > 0:24:40chicken and ham bones, as well as chickpeas and vegetables,

0:24:40 > 0:24:44but I was looking forward to tasting the savoury profiteroles.

0:24:47 > 0:24:49I might take two profiteroles.

0:24:49 > 0:24:53And the idea is to eat them very quickly because they go soggy.

0:24:56 > 0:25:01Fabulous, it's good when they've gone a little bit soft.

0:25:01 > 0:25:03That's when you have to eat it!

0:25:08 > 0:25:10Lovely looking fish.

0:25:10 > 0:25:13Very nice and chunky.

0:25:13 > 0:25:17The bream is served next to its bed of potatoes and onions

0:25:17 > 0:25:22and a colourful escalivada made with roasted red peppers, onions and garlic.

0:25:22 > 0:25:28Very delicious. Just right before Mass. Just lovely flavours.

0:25:28 > 0:25:30Really lovely.

0:25:33 > 0:25:36THEY SING IN SPANISH

0:25:50 > 0:25:54Now, with it being so close to Christmas I thought I'd show you how to make something that's

0:25:54 > 0:25:59perfect for the last-minute present, not that I'm a tight Yorkshireman!

0:25:59 > 0:26:04Making your own presents, I think that says it all, really.

0:26:04 > 0:26:08You could also give them scrambled egg if you wanted.

0:26:08 > 0:26:10You don't want them in the house long enough.

0:26:10 > 0:26:15- This is what I'm doing, a honeycomb dipped in chocolate.- OK.

0:26:15 > 0:26:20- From your neck of the woods, they call it hokey pokey.- Fire crumble.

0:26:20 > 0:26:22So, we've got sugar, water.

0:26:22 > 0:26:27Throw that straight into the pan.

0:26:27 > 0:26:30Take the sugar. This is basically just caster sugar.

0:26:30 > 0:26:34What you're trying to do is get that almost caramelising with

0:26:34 > 0:26:40the help of two more ingredients, as well as the sugar, we add honey,

0:26:40 > 0:26:46that goes in which gives the flavour of this dish, as well and some glucose.

0:26:47 > 0:26:49- It's brilliant.- Fine.

0:26:49 > 0:26:52If you are going to do this

0:26:52 > 0:26:55then you are having Christmas on your own!

0:26:57 > 0:27:00You could do this. I like this.

0:27:00 > 0:27:04Basically, sugar, glucose, water, a bit of honey.

0:27:04 > 0:27:07- You will like this in the end.- What does the glucose do?- I don't know.

0:27:07 > 0:27:10It's in the recipe!

0:27:10 > 0:27:13- Just follow it. - OK, I'll just listen.

0:27:13 > 0:27:16And then you are going to turn this into a dessert.

0:27:16 > 0:27:20- Two for the price of one. - I see what you've done. Lovely.

0:27:20 > 0:27:24You can also make that in advance, can't you?

0:27:24 > 0:27:28You could have it made so you don't have to mess about.

0:27:28 > 0:27:32I'm not saying make it in between the Brussels sprouts and the turkey.

0:27:32 > 0:27:35Of course you could have this done in advance.

0:27:35 > 0:27:40- You bring this to the boil. - Can we do that...? That's fantastic.

0:27:40 > 0:27:45Christmas Eve and put it overnight and keep it for the next day. Good.

0:27:45 > 0:27:48And if you really wanted, you could do it now,

0:27:48 > 0:27:50put it in the freezer for next Christmas.

0:27:50 > 0:27:54Make a note of that. Lovely.

0:27:54 > 0:27:57Talking of Christmas, you are pretty busy around this time of year.

0:27:57 > 0:27:59Yes, it's great.

0:27:59 > 0:28:03This Christmas, I've got only Christmas day off

0:28:03 > 0:28:08because I'm going from here straight to Southend doing the show, panto.

0:28:08 > 0:28:13- What is it about pantomime? - For me, the tax bill.

0:28:13 > 0:28:16It gives me power to go out and I bring my children with me and

0:28:16 > 0:28:20it gives me a chance to be in front of an audience and have a giggle.

0:28:20 > 0:28:22For me, that's what panto is about.

0:28:22 > 0:28:25Having a laugh and the parameters are whatever I want them

0:28:25 > 0:28:27to be on that particular performance.

0:28:27 > 0:28:31I suppose coming from that and then going into back into EastEnders...

0:28:31 > 0:28:33It's very structured and you have a storyline

0:28:33 > 0:28:35and you're playing a certain character.

0:28:35 > 0:28:37This is bicarb, straight in.

0:28:37 > 0:28:40Won't sleep tonight. Brilliant. Well done.

0:28:40 > 0:28:46- Look, look.- How do you wrap that up and give that to kids?- You do that.

0:28:46 > 0:28:48Oh!

0:28:48 > 0:28:52Now you know what the inside of one of those famous chocolate bars

0:28:52 > 0:28:54look like.

0:28:54 > 0:28:57And then you basically cool it down.

0:28:57 > 0:29:00And you end up with this as it gets cold.

0:29:00 > 0:29:02That's cheap.

0:29:03 > 0:29:06And it's a big chocolate bar.

0:29:06 > 0:29:08Now, you're telling me, kids wouldn't love that,

0:29:08 > 0:29:10coated in chocolate for Christmas?

0:29:10 > 0:29:14Between that and a PS3, I'm not sure, mate, to be honest with you.

0:29:14 > 0:29:18- And as well as doing pantomime, mixed in all that...- Yeah.

0:29:18 > 0:29:20..you're getting your skates on, literally.

0:29:20 > 0:29:22I'll tell you what it is, in the summer,

0:29:22 > 0:29:26myself and Tony Tobin, who is no stranger to yourself on this show.

0:29:27 > 0:29:30We got together over a glass of Pinot Grigio,

0:29:30 > 0:29:33and he's lived in Surrey most of his life,

0:29:33 > 0:29:37and I've only moved there recently, and we talked about putting

0:29:37 > 0:29:40an outdoor skating rink in Priory Park in Reigate.

0:29:40 > 0:29:44- It's launched now.- Was that over several beers?- Oh, mate!

0:29:44 > 0:29:48You know what Tony's like. It was literally over several beers.

0:29:48 > 0:29:51I formed a company with my family, my brother-in-law,

0:29:51 > 0:29:54sister-in-law, wife and everyone, Surrey Entertainments,

0:29:54 > 0:29:57and we've got an outdoor skating rink

0:29:57 > 0:29:59and it's called skatinginthepark.co.uk

0:29:59 > 0:30:02and Tony does the Christmas fair, does all the food

0:30:02 > 0:30:07and different mulled wines and I'm down there, and I'm literally...

0:30:07 > 0:30:10if I'm not down there in panto, or running my fictitious pub,

0:30:10 > 0:30:15I'm there making sure the kids are having a good time on skates.

0:30:15 > 0:30:17Do you skate, as well? That's something I've only done once.

0:30:17 > 0:30:19- Have you really?- Bit like nativity.

0:30:19 > 0:30:22Yeah, no, I'm not very good at it, I tried to talk my wife

0:30:22 > 0:30:25into doing the Bolero with me, but that was never going to happen.

0:30:25 > 0:30:28I'm a big lad, and if I fall over, I break something, you know what I mean?

0:30:28 > 0:30:31- You can say that again, James! - What was that?

0:30:31 > 0:30:32What was that little comment?

0:30:32 > 0:30:35- What's that you've done there? - You missed it, you see,

0:30:35 > 0:30:37you were too busy talking!

0:30:37 > 0:30:41- I'm more interested in what you've got!- The recipe's on the website.

0:30:41 > 0:30:43That is... I've just made a parfait, that is...

0:30:43 > 0:30:46egg yolks mixed with a little bit of sugar, whisked up,

0:30:46 > 0:30:48a touch of vanilla, some cream, whipped egg whites

0:30:48 > 0:30:51and I've taken some of this, you can either dip this in chocolate,

0:30:51 > 0:30:54- which I've got one already done.- OK.

0:30:54 > 0:30:56Alternatively, you can use this as it is

0:30:56 > 0:30:58and this is the stuff dipped in chocolate, you see,

0:30:58 > 0:31:01and then all I've done is munch that up.

0:31:01 > 0:31:03- Try that.- I know it's only a couple of days to Christmas,

0:31:03 > 0:31:06what are you doing on Christmas Day? What will you be cooking?

0:31:06 > 0:31:09What is the expectations on you, being that you are a famous chef?

0:31:09 > 0:31:12My mother will do it. She's making the gravy.

0:31:12 > 0:31:16Packet gravy, she puts a little bit of Bovril, little bit of Marmite in there...

0:31:16 > 0:31:18A little bit of the juice...

0:31:18 > 0:31:20Was your mum a big incentive for you to be a chef?

0:31:20 > 0:31:23- Was she a great cook, your mum? - Yeah, she's brilliant.

0:31:23 > 0:31:25- What was her speciality? - Her speciality is a roast dinner.

0:31:25 > 0:31:29And my grandmother, her mother, was a bacon sandwich.

0:31:29 > 0:31:30It's the best in the world.

0:31:30 > 0:31:33- Nobody could ever make one like it. - What was the secret?

0:31:33 > 0:31:37She used to go on a Thursday to a very famous supermarket

0:31:37 > 0:31:39beginning with M and S.

0:31:39 > 0:31:43- Whoops, I've said it! - That's narrowed it down, hasn't it?

0:31:43 > 0:31:46She used to go there and go searching with her pension

0:31:46 > 0:31:49for the best bread. She used to squeeze all the bread on Thursday,

0:31:49 > 0:31:51get the best small little loaf of bread,

0:31:51 > 0:31:53she used to get bacon from Scott's Butchers

0:31:53 > 0:31:55and it was the best ever, Scott's Butchers is now shut down.

0:31:55 > 0:31:58She used to cook it slowly on one of those gas enamel grills

0:31:58 > 0:32:01and it was the best bacon sandwich ever, she put butter on it,

0:32:01 > 0:32:04so much butter that used to go right the way through the slice of bread.

0:32:04 > 0:32:08- Do you still do the same?- Yes. But I can't make it like my granny.

0:32:08 > 0:32:12Right, just explain what I'm eating here, because I have no idea.

0:32:12 > 0:32:14It is on the website, just dive into it.

0:32:14 > 0:32:16It's like ice cream, but it's richer,

0:32:16 > 0:32:20- it's a parfait, it's got weird... - A parfait is French for what?

0:32:20 > 0:32:22Haven't got a clue.

0:32:26 > 0:32:28Seriously, this is really good.

0:32:28 > 0:32:31It's like a home-made Vienetta, but there you go.

0:32:31 > 0:32:33THEY LAUGH

0:32:33 > 0:32:37Shane will be facing either Food Heaven or Food Hell.

0:32:37 > 0:32:40Food Heaven would be scallops, an individual scallop pie,

0:32:40 > 0:32:42the scallops are sliced, pan-fried in butter,

0:32:42 > 0:32:44with shallots and dry vermouth

0:32:44 > 0:32:46and then I will add some cream, tomatoes, tarragon,

0:32:46 > 0:32:48some fish stock, put the whole lot back into the shell,

0:32:48 > 0:32:51cover it with puff pastry and then it's baked.

0:32:51 > 0:32:53Or he could be facing that Food Hell - pork.

0:32:53 > 0:32:55We're going to take a loin of pork, score it, season it

0:32:55 > 0:32:57and then roll it tightly, roast it in the oven,

0:32:57 > 0:32:59and then serve it with a warm apple sauce,

0:32:59 > 0:33:04loads of Christmassy spices, spring greens and buttery mash on the side.

0:33:04 > 0:33:08- Nightmare.- You'll have to wait until the end of the show to see what fate decides.

0:33:08 > 0:33:11It's time to see how Lorraine Pascale spends her Christmas morning

0:33:11 > 0:33:14and it appears someone has bought her some slippers.

0:33:14 > 0:33:16- Not me.- Not me either.

0:33:46 > 0:33:49On Christmas morning I like to get up early

0:33:49 > 0:33:54and get the turkey out of the fridge, so it comes to room temperature.

0:33:56 > 0:33:59The problem is, when you're cooking a turkey,

0:33:59 > 0:34:02the breast is always ready before the legs.

0:34:02 > 0:34:05And that's when it sometimes dries out.

0:34:05 > 0:34:09So, I've got this little trick that I've found, which works quite well.

0:34:09 > 0:34:11I get some frozen peas...

0:34:14 > 0:34:17..and put them on the breast,

0:34:17 > 0:34:20just whilst the turkey comes to room temperature,

0:34:20 > 0:34:22and then this way, the breast cooks more slowly

0:34:22 > 0:34:26and is ready at the same time as the legs.

0:34:26 > 0:34:29Right, that's me back to bed for an hour.

0:34:53 > 0:34:56Right, time to stuff the bird.

0:34:56 > 0:34:58Always remember to give these a rinse off

0:34:58 > 0:35:01before they go back in the freezer.

0:35:03 > 0:35:06So, from the neck end,

0:35:06 > 0:35:08just loosen the skin...

0:35:09 > 0:35:13OK, it looks a bit scary, but...

0:35:13 > 0:35:15it's all right.

0:35:15 > 0:35:17Then just get your finger in

0:35:17 > 0:35:22and really gently loosen the skin away from the flesh.

0:35:22 > 0:35:25There's no quick way of doing this.

0:35:25 > 0:35:29But the trick is not breaking the skin.

0:35:30 > 0:35:33I'm happy with that.

0:35:33 > 0:35:37Now, I'm going to take some herbs, I've got my sage here,

0:35:37 > 0:35:39there's no need to chop them,

0:35:39 > 0:35:43just rip them up and just shove them underneath the skin,

0:35:43 > 0:35:46all the way in...

0:35:46 > 0:35:49which is quite nice to see.

0:35:49 > 0:35:52Bits of the herb through the skin.

0:35:52 > 0:35:56I love rosemary and I love sage, it's such a great combination.

0:35:56 > 0:36:00But too much sage can taste a little bit soapy.

0:36:04 > 0:36:06Now, when I do roast turkey,

0:36:06 > 0:36:09sometimes I do actually pierce the skin

0:36:09 > 0:36:11and just put bits of rosemary in,

0:36:11 > 0:36:13but this is kind of nice for Christmas.

0:36:15 > 0:36:18That will be enough.

0:36:21 > 0:36:25OK, I'm going to wash my hands and then season it.

0:36:40 > 0:36:42So, whenever my dad cooks poultry,

0:36:42 > 0:36:45he always puts a lemon or a lime in the cavity,

0:36:45 > 0:36:47so I'm going to adopt that tradition.

0:36:51 > 0:36:53So, just pop those in there.

0:36:53 > 0:36:58And that is ready, I don't put any tin foil on or anything like that,

0:36:58 > 0:37:02I'm going to roast it for about 30 minutes per kilo.

0:37:02 > 0:37:05First 30 minutes goes in at 200 degrees

0:37:05 > 0:37:08and then I turn it down to 180. OK.

0:37:11 > 0:37:13SHE GROANS

0:37:13 > 0:37:15That is a big bird.

0:37:15 > 0:37:17There'll be loads for leftovers.

0:37:17 > 0:37:19OK, time to get on with the rest of the veg,

0:37:19 > 0:37:22starting with the goose fat roast tatties...

0:37:22 > 0:37:25For extra crunchy roast potatoes,

0:37:25 > 0:37:28take two kilos of potatoes,

0:37:28 > 0:37:29peel and cut into large chunks,

0:37:29 > 0:37:32and parboil for about eight to ten minutes.

0:37:32 > 0:37:36Add 125 grams of goose fat or lard to a large roasting tin,

0:37:36 > 0:37:40and pop into the oven to warm up for about five minutes.

0:37:41 > 0:37:44Very carefully, add the potatoes and season well

0:37:44 > 0:37:47and then roast for one hour and 15 minutes,

0:37:47 > 0:37:49turning and basting every so often.

0:37:49 > 0:37:53They should be cooked thoroughly and wonderfully crisp on the outside.

0:37:53 > 0:37:57There are loads of things you can do with your other veg for Christmas lunch

0:37:57 > 0:38:00and what you do depends so much on how much space you have

0:38:00 > 0:38:03in the oven and how elaborate you want to be.

0:38:03 > 0:38:05Here are my suggestions...

0:38:05 > 0:38:08First off, complement sprouts with chestnuts

0:38:08 > 0:38:12and one of my favourite ingredients, chorizo.

0:38:12 > 0:38:13Rinse and trim the sprouts,

0:38:13 > 0:38:16then slice them into half-centimetre pieces.

0:38:16 > 0:38:21Pop them onto a baking tray and dot 25 grams of butter all over.

0:38:21 > 0:38:23Season with salt and pepper

0:38:23 > 0:38:27and then roast in the oven for 25 to 30 minutes,

0:38:27 > 0:38:30adding the chorizo and the chestnuts halfway through.

0:38:30 > 0:38:33The sprouts should have caught a rich golden colour

0:38:33 > 0:38:36and be soft through when pierced with a knife.

0:38:39 > 0:38:42Cut the carrots into large batons,

0:38:42 > 0:38:45heat some oil in a large frying pan and then add the carrots.

0:38:46 > 0:38:50Then, sprinkle with cinnamon and season with salt and pepper.

0:38:50 > 0:38:54Cook over the hob for about 25 minutes until they are soft

0:38:54 > 0:38:58and just beginning to char and turn regularly so they do not burn.

0:38:58 > 0:39:01Then throw in the raisins and walnuts onto the carrots

0:39:01 > 0:39:03for the last ten minutes of cooking.

0:39:03 > 0:39:05Spoon into a serving bowl,

0:39:05 > 0:39:09scatter the parsley all over and serve at once.

0:39:10 > 0:39:13I'm also cooking my parsnips on the stove.

0:39:13 > 0:39:15Heat two tablespoons of oil,

0:39:15 > 0:39:17quarter the parsnips lengthways

0:39:17 > 0:39:20and scatter them into the pan.

0:39:20 > 0:39:23Sprinkle with thyme and rosemary, season well with salt and pepper

0:39:23 > 0:39:26and toss everything together to coat.

0:39:26 > 0:39:31Then, cook them for about 25 minutes, remembering to turn them regularly,

0:39:31 > 0:39:35so they don't burn until they're just softened and beginning to char.

0:39:35 > 0:39:40During the last five to ten minutes, drizzle over some maple syrup.

0:39:40 > 0:39:42DOORBELL RINGS

0:39:45 > 0:39:48- Hello!- You all right?- Rodney!

0:39:48 > 0:39:53- Oh! My, you've grown! - Merry Christmas!- Hi.

0:39:53 > 0:39:57Come in, just go through to the Christmas tree.

0:39:59 > 0:40:01Mince pie, anyone?

0:40:01 > 0:40:03Lovely.

0:40:06 > 0:40:08- Cheers.- Happy Christmas!

0:40:12 > 0:40:13The bird is ready.

0:40:13 > 0:40:17This is smelling so good!

0:40:17 > 0:40:19And it's very heavy.

0:40:20 > 0:40:22Look at that.

0:40:23 > 0:40:25OK, so...

0:40:25 > 0:40:28my mum used to tell me when I cooked poultry,

0:40:28 > 0:40:30to check if the bird is ready,

0:40:30 > 0:40:33just insert a knife into the thickest part and squeeze it,

0:40:33 > 0:40:35and if the juices run clear, then it's done.

0:40:35 > 0:40:37But...

0:40:37 > 0:40:39I have my trusty thermometer.

0:40:39 > 0:40:42It's really easy, it's instant-read.

0:40:42 > 0:40:47I'll stick it into the thigh...

0:40:47 > 0:40:49making sure I don't hit the bone.

0:40:49 > 0:40:54What I'm looking for is internal temperature of about 70 degrees.

0:40:54 > 0:40:56Many chefs argue about different temperatures,

0:40:56 > 0:40:59but to keep it nice and easy, 70's good for me.

0:40:59 > 0:41:00Perfect.

0:41:00 > 0:41:03I want this to rest.

0:41:03 > 0:41:06It's so important to rest... all meat when you cook it, really.

0:41:06 > 0:41:09You can rest this for up to an hour,

0:41:09 > 0:41:11but I'll rest it for about half an hour.

0:41:11 > 0:41:13I don't think anyone will wait longer than that.

0:41:13 > 0:41:18Try not to drop it. I won't be popular if I do.

0:41:18 > 0:41:20There.

0:41:20 > 0:41:23Just cover it with tin foil.

0:41:25 > 0:41:28The only thing about resting it and covering it

0:41:28 > 0:41:31is the skin can sometimes go a little soft.

0:41:31 > 0:41:32It's lovely and crispy now,

0:41:32 > 0:41:36so I am going to leave some gaps for the air to circulate.

0:41:40 > 0:41:42The smell is just beautiful.

0:41:47 > 0:41:50I've already done the stock for the gravy.

0:41:50 > 0:41:52And this is how I made it.

0:41:52 > 0:41:53'Rinse the turkey giblets

0:41:53 > 0:41:55'and place them in a large pan

0:41:55 > 0:41:59'with onions, carrots, celery, thyme, bay leaves and peppercorns.

0:41:59 > 0:42:02'Pour over the water and slowly bring to the boil.

0:42:02 > 0:42:05'Then simmer for between 30 minutes to two hours,

0:42:05 > 0:42:07'before straining through a fine sieve.'

0:42:07 > 0:42:09I have the roasting juices here,

0:42:09 > 0:42:12from the turkey, for the gravy.

0:42:12 > 0:42:14What I need...

0:42:14 > 0:42:16is about three tablespoons

0:42:16 > 0:42:19of the fat.

0:42:19 > 0:42:21Get great flavour from this,

0:42:21 > 0:42:23rather than just using butter.

0:42:23 > 0:42:26I don't need the rest of this fat.

0:42:26 > 0:42:28OK.

0:42:31 > 0:42:34'Put the roasting tin with the turkey fat on a high heat on the hob,

0:42:34 > 0:42:36'add three tablespoons of fine flour,

0:42:36 > 0:42:39'and stir to form a paste.

0:42:39 > 0:42:41'Add a glass of wine and allow it to bubble down

0:42:41 > 0:42:43'until reduced by half,

0:42:43 > 0:42:46'scraping in any scrappy bits with a wooden spoon.'

0:42:46 > 0:42:48I'll get it really boiling.

0:42:51 > 0:42:53It'll bubble away nicely.

0:42:53 > 0:42:55It'll intensify the flavours

0:42:55 > 0:42:58and drive off that really strong alcoholic smell.

0:42:58 > 0:43:01'Gradually add the rest of the turkey juices,

0:43:01 > 0:43:03'until the rest of the floury paste is dissolved,

0:43:03 > 0:43:08'then finally add the stock made from the giblets.'

0:43:10 > 0:43:13One final thing I really think adds

0:43:13 > 0:43:16great flavour to gravy...

0:43:17 > 0:43:19..rosemary.

0:43:19 > 0:43:23Such a beautiful, aromatic smell...

0:43:23 > 0:43:24and flavour.

0:43:24 > 0:43:27I'll throw a couple of those in...

0:43:27 > 0:43:30and leave that to bubble away.

0:43:30 > 0:43:32'Bring to the boil and simmer for 20 minutes,

0:43:32 > 0:43:35'or until thickened and reduced by half.

0:43:35 > 0:43:38'Then check seasoning and adjust as necessary.'

0:43:55 > 0:43:57This gravy is lovely and thick.

0:43:57 > 0:43:59It smells wonderful.

0:44:01 > 0:44:05Not a necessary step, but I do like to sieve my gravy.

0:44:05 > 0:44:09Just pour it into the strainer like that.

0:44:09 > 0:44:11Then just squish

0:44:11 > 0:44:13all the flavour through the sieve, like that.

0:44:16 > 0:44:19Then this goes into the gravy boat.

0:44:19 > 0:44:21And it's ready to go.

0:44:21 > 0:44:22It's ready!

0:44:22 > 0:44:25Hooray! Lovely!

0:44:27 > 0:44:30PARTY HUBBUB

0:44:36 > 0:44:38Everyone help yourselves!

0:44:40 > 0:44:42- Brussels sprouts, anyone? - Yes, please.

0:44:42 > 0:44:44It's all good, isn't it?

0:44:44 > 0:44:46It's all delicious.

0:44:46 > 0:44:51I have to say, I'm not the greatest lover of sprouts...

0:44:51 > 0:44:53but these are very, very good.

0:44:53 > 0:44:56- Cheers, everyone! - ALL: Cheers!

0:44:56 > 0:44:59Happy Christmas!

0:44:59 > 0:45:01- Happy Christmas!- Happy Christmas!

0:45:10 > 0:45:13Next up is a man who made his culinary name in Sydney,

0:45:13 > 0:45:15- but now he's over here, in West London.- Yes.

0:45:15 > 0:45:19- Living over here in West London. - I am. How are you?- It's Bill Granger. I'm very good.

0:45:19 > 0:45:22This is my second cold Christmas, I'm quite excited.

0:45:22 > 0:45:24- Are you excited? - Yeah, it all make sense.

0:45:24 > 0:45:26Most of us want to go the other way.

0:45:26 > 0:45:29I know, but I grew up with my grandmother's hot-roast dinners,

0:45:29 > 0:45:31with gravy like your mother's -

0:45:31 > 0:45:33from the packet - in 40-degree heat.

0:45:33 > 0:45:35It doesn't work so well, so I'm quite excited.

0:59:01 > 0:59:03- This is the luxury of having salad in the winter.- Oh, yeah.

0:59:03 > 0:59:06- That's lemongrass. - Oh, this is lemongrass!- Yeah, yeah.

0:59:06 > 0:59:10Lemongrass grows quite happily. It's easy to get lemongrass seed.

0:59:10 > 0:59:14You can sow it again on your windowsill, but you must keep it warm for it to germinate.

0:59:14 > 0:59:16Let's cut the bottom off.

0:59:16 > 0:59:18- And that's the tender bit inside. - Yes.

0:59:18 > 0:59:21- I'm going to stick that in my salad. - Yeah.

0:59:21 > 0:59:23It's just amazing.

0:59:23 > 0:59:27'Just a couple more veg and then I can't wait to get cooking.'

0:59:27 > 0:59:29Celeriac.

0:59:29 > 0:59:31Oh, I think there's some in here.

0:59:34 > 0:59:39- On like a sort of really cold day, I like hot things.- Yeah.

0:59:39 > 0:59:41I like mustardy things or a bit of chilli.

0:59:41 > 0:59:45Just something to sort of thaw out the freezing cold.

0:59:45 > 0:59:47And horseradish works very well.

0:59:47 > 0:59:51In fact, I'm sort of tempted to put a bit of horseradish on this salad.

0:59:51 > 0:59:54- You grow it, don't you?- Yeah, I'll grab you some, if you want. - Could I have a root?

0:59:58 > 1:00:00- Oh!- There you are.

1:00:04 > 1:00:06It's good stuff, isn't it?

1:00:06 > 1:00:09'Fresh horseradish like this doesn't need much else.'

1:00:09 > 1:00:11Lovely.

1:00:11 > 1:00:14'Maybe just a drizzle of olive oil and some black pepper.'

1:00:14 > 1:00:19You know what, I forgot to put a tiny little bit of lemongrass in there.

1:00:19 > 1:00:23It's just not often I get the chance to use lemongrass as fresh as that.

1:00:23 > 1:00:27'Finish with a pinch of smoked paprika and it's ready to go.'

1:00:32 > 1:00:34It's going to be so fresh as well,

1:00:34 > 1:00:38cos it's only 15 minutes ago since these were harvested.

1:00:38 > 1:00:40It's funny to think of winter stuff

1:00:40 > 1:00:42as being a little bit bland and stodgy,

1:00:42 > 1:00:46but, actually, I'd really rather have flavours that were hot and bright

1:00:46 > 1:00:48and refreshing and clean-tasting.

1:00:48 > 1:00:51- And also, after Christmas, you know. - Yeah, oh, yeah.

1:00:51 > 1:00:53I want something to wake me up.

1:00:53 > 1:00:58So I'm going to have a proper mouthful.

1:00:58 > 1:00:59Make sure I get a bit of everything.

1:01:01 > 1:01:04Mmm, that is genuinely very, very nice.

1:01:04 > 1:01:07That's lovely, cos I'm normally a real carnivore,

1:01:07 > 1:01:09and I won't normally eat something like that.

1:01:09 > 1:01:10But if I ate a plateful of that, I'd be full.

1:01:10 > 1:01:14You could put some shreds of cold turkey in that.

1:01:14 > 1:01:16A bit of cold ham.

1:01:16 > 1:01:19- Thank you very much for these ingredients.- No problem at all.

1:01:19 > 1:01:20Thank you very much indeed.

1:01:28 > 1:01:31I remember, when I was a boy, the shops actually closed

1:01:31 > 1:01:33between Christmas and the New Year.

1:01:33 > 1:01:36And so, the house was literally full of food.

1:01:36 > 1:01:38And that's what I love about this time of year.

1:01:38 > 1:01:40Just a little bit of indulgence.

1:01:40 > 1:01:45'But these days, the real fun starts on Boxing Day.

1:01:45 > 1:01:49'I just love opening the fridge and finding half a Christmas pud here

1:01:49 > 1:01:51'and some bits of cheese there.

1:01:51 > 1:01:53'And seeing what treats I can knock up.

1:01:54 > 1:01:57'Starting with transforming my leftover bird

1:01:57 > 1:02:00'into something quite magical.

1:02:00 > 1:02:03'I like to call this one "my perky turkey".'

1:02:06 > 1:02:10All the flavours of Christmas Day are very traditional,

1:02:10 > 1:02:14they're very much the flavours we grew up with.

1:02:14 > 1:02:15We know exactly what to expect.

1:02:17 > 1:02:20So, for any of the days that follow,

1:02:20 > 1:02:22I want something completely different.

1:02:22 > 1:02:26'So the garlic is going to form the base of a very un-Christmassy sauce

1:02:26 > 1:02:29'and transform my leftover turkey.'

1:02:29 > 1:02:32So I've mixed that with a little bit of salt

1:02:32 > 1:02:34and turned it into a garlic cream.

1:02:34 > 1:02:38And I'm going to put some flavours from the cupboard with it.

1:02:39 > 1:02:44I'm going to start with some soy. It's dark and aromatic, quite salty.

1:02:44 > 1:02:48And to that, a little bit of chilli sauce.

1:02:48 > 1:02:49It can be a very sweet and mild one

1:02:49 > 1:02:52or, if you like, something really fiery.

1:02:52 > 1:02:55And then, some honey. I could use maple syrup.

1:02:55 > 1:02:59I just want something very sweet

1:02:59 > 1:03:02to balance the saltiness and the heat

1:03:02 > 1:03:04of the other ingredients.

1:03:04 > 1:03:08'A dollop of grainy mustard will add a bit more heat.

1:03:10 > 1:03:13'Finish off with a drop of groundnut oil.

1:03:13 > 1:03:17'Your sauce just needs to be runny enough to coat all of the meat.

1:03:17 > 1:03:21'Now, to wrestle that turkey.'

1:03:21 > 1:03:23The lovely thing about taking turkey off the bone

1:03:23 > 1:03:26is that there's all these little bits

1:03:26 > 1:03:29that lie at the bottom of the bird

1:03:29 > 1:03:34and so everything that's hiding away here is full of flavour.

1:03:34 > 1:03:37It's just too good to waste.

1:03:37 > 1:03:41'Drizzle your sticky sauce over the shredded meat and toss

1:03:41 > 1:03:43'till all the turkey is well covered.

1:03:45 > 1:03:50'I'll leave that cooking just until the sticky seasonings caramelise.'

1:03:53 > 1:03:58All of the flavours in the oven are very hot and sweet and aromatic,

1:03:58 > 1:04:01and I want something completely different to go with them.

1:04:06 > 1:04:09Blushed blood oranges,

1:04:09 > 1:04:11they are so beautiful.

1:04:11 > 1:04:15'This is a great excuse to throw in my favourite festive fruits.'

1:04:15 > 1:04:18I know it's Christmas when there's a pomegranate around.

1:04:18 > 1:04:21When I was a kid, my father used to sit and eat them with a pin.

1:04:23 > 1:04:26The juice is amazing!

1:04:26 > 1:04:28In those days after Christmas,

1:04:28 > 1:04:31sometimes, if you squeeze a pomegranate in the morning,

1:04:31 > 1:04:33and then put a little bit of fizz in with it,

1:04:33 > 1:04:36it's a fabulous way to start the day.

1:04:36 > 1:04:39'It's just a matter of putting your salad together.

1:04:39 > 1:04:43'Starting with a handful of peppery watercress, the fruits

1:04:43 > 1:04:45'and then, your sizzling turkey.'

1:05:01 > 1:05:04With the hot stickiness of the turkey,

1:05:04 > 1:05:06and the bite of the fruit,

1:05:06 > 1:05:09those pomegranate seeds add that little bit of sourness

1:05:09 > 1:05:10and just really finish that off.

1:05:17 > 1:05:20Now, you've e-mailing us your seasonal foodie questions

1:05:20 > 1:05:22and we're going to answer a few of them right now.

1:05:22 > 1:05:24- So, Shane, do the honours, please. - Yes, here we go.

1:05:24 > 1:05:26This is, "Hi, James and the chefs..."

1:05:26 > 1:05:28I use that term loosely. I'm kidding.

1:05:28 > 1:05:30THEY LAUGH

1:05:30 > 1:05:33"This Christmas will be our third as vegetarians..." Sorry, James.

1:05:33 > 1:05:37"..and we were wondering if anyone had any interesting ideas

1:05:37 > 1:05:39"for either sides or the main show-stopper.

1:05:39 > 1:05:43"Thank you in advance. My seven-year-old daughter and I watch the show religiously every week.

1:05:43 > 1:05:47"We love the show." And that's from Angie Chung, in Dublin, in Ireland, where my family are.

1:05:47 > 1:05:51- Go on, then.- What do you reckon, guys?- I think you could do a free-form cheese tart.

1:05:51 > 1:05:54You know, and make it with pastry, some ricotta,

1:05:54 > 1:05:56- cheddar, a bit of goat's cheese in there.- Lovely.

1:05:56 > 1:06:01- Roll it up and bake it and then, just put a lot of veggies and sides. What do you think?- Yeah.

1:06:01 > 1:06:04We are, at work, now doing a sort of a whole baked celeriac,

1:06:04 > 1:06:07where you take the whole celeriac, bake it with lots of butter...

1:06:07 > 1:06:11- Or salt, you could do it in salt crust as well?- Yeah, that sort of thing as well go on the side of it.

1:06:11 > 1:06:15- Great idea. I suggest vegetarian stuffed chicken.- Do you?

1:06:15 > 1:06:16THEY LAUGH

1:06:16 > 1:06:19- Tell her you can eat the stuffing. - That's for Angie, in Dublin.

1:06:19 > 1:06:20THEY LAUGH

1:06:20 > 1:06:22Next one! "Hi, we love the programme!

1:06:22 > 1:06:25"We watch it every week on the Saturday Kitchen..." But it's on Sundays. Aii!

1:06:25 > 1:06:27"My Christmas question,

1:06:27 > 1:06:30"we live in France, in The Vendee..." Oh...

1:06:30 > 1:06:32"..and have lots of aperitifs in the evenings.

1:06:32 > 1:06:35"However, we wanted some recipes for our Christmas soiree.

1:06:35 > 1:06:38"We have done the usual cheese gougeres,

1:06:38 > 1:06:39"open sandwiches, Bellinis, etc.

1:06:39 > 1:06:43"But we'd love some quick recipes. Please, James, can you help us?

1:06:43 > 1:06:46"We love the show." And that's from Win Parry, in Vendee, France.

1:06:46 > 1:06:50I'll tell you what. At this time of the year, gateau mont blanc.

1:06:50 > 1:06:51It's a must.

1:06:51 > 1:06:55It's basically meringue nests, whipped cream and chestnut puree.

1:06:55 > 1:06:58And you buy the chestnut puree, you can buy it in, it comes in the tins

1:06:58 > 1:07:01and you either, traditionally, you would press it through a sieve

1:07:01 > 1:07:04or, basically, to get these little strings of chestnut puree.

1:07:04 > 1:07:06But if you mix the chestnut puree, the sweetened one,

1:07:06 > 1:07:08with whipped cream and a touch of vanilla pod...

1:07:08 > 1:07:10- Can we put this on the website? - Yeah.

1:07:10 > 1:07:13OK, this part is going to be on the website, OK?

1:07:13 > 1:07:16It's on the website, folks. Next one.

1:07:16 > 1:07:20Well, for me, I would do a quail's egg Scotch egg.

1:07:20 > 1:07:22- Just simple. Buy a sausage...- Fancy.

1:07:22 > 1:07:23THEY LAUGH

1:07:23 > 1:07:26- No, no, buy your sausage meat. - It's a bit fiddly.

1:07:26 > 1:07:29Wrap it round a semi-cooked quail's egg, coat it in breadcrumbs,

1:07:29 > 1:07:33shallow fry it... Yeah, but you're going down the pudding line again, aren't you?

1:07:33 > 1:07:34THEY LAUGH

1:07:34 > 1:07:36ALL: Ooooh!

1:07:36 > 1:07:40So long as you don't get your... There's nothing wrong with that!

1:07:40 > 1:07:41THEY LAUGH

1:07:41 > 1:07:44- What do you reckon?- I don't reckon you can go past a good sausage roll.

1:07:44 > 1:07:46- I'd get some...- Sausage rolls?

1:07:46 > 1:07:49- These people have been e-mailing us for months!- No, no, no.

1:07:49 > 1:07:50But what you're going to do...

1:07:50 > 1:07:53It's sausage rolls! But what you're going to do is get some harissa,

1:07:53 > 1:07:55spread the pastry with harissa,

1:07:55 > 1:07:58and then, get merguez, the spicy North African lamb sausages.

1:07:58 > 1:08:02- I'll let you off for that one. - Roll it up, and you get a spicy lamb sausage, which is good.

1:08:02 > 1:08:05One more! "Hello, I love the show..." But she's never written in before.

1:08:05 > 1:08:07And this is a lady named Tricia.

1:08:07 > 1:08:10"I was hoping you can answer my festive food question.

1:08:10 > 1:08:14"The hardest thing for me to do, to cook at Christmas is nice vegetable side dishes,

1:08:14 > 1:08:17"which is hard because I loathe Brussels sprouts and carrots."

1:08:17 > 1:08:19I feel your pain there, Tricia.

1:08:19 > 1:08:23"Now, this year, I'm having roast duck and I'd love to be able to serve something more

1:08:23 > 1:08:26"than just potatoes and parsnips." That's from Tricia Grace.

1:08:26 > 1:08:28What do you reckon? What would you do?

1:08:28 > 1:08:31I'd get a big tray and fill it with sweet potato,

1:08:31 > 1:08:35some beetroot in wedges, roast it with a little bit of olive oil, salt and pepper.

1:08:35 > 1:08:37Then, 15 minutes to finish cooking,

1:08:37 > 1:08:40- a bit of honey, vinegar, a bit of chilli flakes.- Yeah.

1:08:40 > 1:08:44- 15 more minutes and it's done. You've got it all in together. - OK, Tricia...

1:08:44 > 1:08:48I would use Savoy cabbage, take the Savoy cabbage, slice it very finely,

1:08:48 > 1:08:52blanch it, cook it, serve it with shallots,

1:08:52 > 1:08:54chestnuts, bacon, all in there.

1:08:54 > 1:08:58- And you'll love it.- OK, now, the pro. - Now, the pro.

1:08:58 > 1:09:00THEY ALL TALK AT ONCE

1:09:00 > 1:09:03This is what you're going to do, Tricia. Here we go.

1:09:03 > 1:09:04Well, we don't do stuff like that.

1:09:04 > 1:09:07I'd do something, you need to cut through the fattiness of the duck,

1:09:07 > 1:09:09so I would do the parsnips, I would roast them,

1:09:09 > 1:09:12but then, literally, just before you serve them, honey and sherry,

1:09:12 > 1:09:15right at the last minute. And it soaks it all in.

1:09:15 > 1:09:17They're fantastic, you get this real sharpness to go with it.

1:09:17 > 1:09:20Mexican wave on that one, yeah!

1:09:20 > 1:09:21THEY LAUGH

1:09:21 > 1:09:24I would serve that with dauphinoise potatoes,

1:09:24 > 1:09:26cos you'd make those the day before,

1:09:26 > 1:09:28dauphinoise and you put turnips in it,

1:09:28 > 1:09:32- you thinly slice it with turnips as well, fantastic with duck! - Genius! See? Lads, read his book.

1:09:32 > 1:09:33THEY LAUGH

1:09:33 > 1:09:35Remember you can find loads more tips on our website.

1:09:35 > 1:09:37Go to bbc.co.uk/food.

1:09:37 > 1:09:40You can also find recipes we cooked in the studio on there too.

1:09:40 > 1:09:43Right! Are you ready? Over here.

1:09:43 > 1:09:45THEY ALL TALK AT ONCE

1:09:45 > 1:09:48Our chefs here, we've got Nathan Outlaw

1:09:48 > 1:09:52sitting proudly in the centre here of our board with 18.88 seconds.

1:09:52 > 1:09:55I'm pretty sure he won't be there for long, though.

1:09:55 > 1:09:57You guys are pretty quick on this as well.

1:09:57 > 1:10:00Usual rules apply. Three-egg omelette cooked as fast as you can.

1:10:00 > 1:10:03- Put the clocks on screen, please. You ready?- Double humiliation.

1:10:03 > 1:10:07- Omelette that in a Santa hat. - Three, two, one...go!

1:10:07 > 1:10:08Wrong bowl!

1:10:09 > 1:10:12Do you want a sieve for that?

1:10:12 > 1:10:14TALK OVER ONE ANOTHER

1:10:16 > 1:10:18- SHANE:- We talk about this in the Queen Vic.

1:10:21 > 1:10:22Pans are so hot.

1:10:24 > 1:10:26It's done already.

1:10:30 > 1:10:33GONG CLANGS

1:10:35 > 1:10:39THEY CHAT

1:10:39 > 1:10:42At least you turned up. That's the main thing, Bill.

1:10:42 > 1:10:44I know, but come on, cook. No? Look at that.

1:10:44 > 1:10:47How many eggs did you put in there?

1:10:47 > 1:10:50I broke one. Thought I'd get disqualified.

1:10:52 > 1:10:55This is useless, isn't it?

1:10:55 > 1:10:59- The man who made his business on eggs. It's impressive.- I know.

1:10:59 > 1:11:01I think I'll save it in the fold. There we go.

1:11:01 > 1:11:02GONG SOUNDS

1:11:02 > 1:11:04It was worth the wait though, I have to say.

1:11:06 > 1:11:08It's pretty good. Happy with that?

1:11:08 > 1:11:13I think so. Attention to detail involved in there.

1:11:13 > 1:11:14Obviously!

1:11:14 > 1:11:17What was Bill's like?

1:11:17 > 1:11:19BILL: Don't you start criticising...

1:11:19 > 1:11:22- Can I try some, by the way, because it's Christmas?- That is cooked.

1:11:22 > 1:11:26You can't knock that for not being cooked. Is that nice?

1:11:26 > 1:11:29You need a sieve. Got shell in it.

1:11:30 > 1:11:32What do you reckon?

1:11:32 > 1:11:36- Is this about the timing thing? How quick?- ALL: Yes.

1:11:36 > 1:11:39Which one would you buy in the restaurant?

1:11:39 > 1:11:42- I know that took a little bit longer.- You'd rather wait

1:11:42 > 1:11:44- ten seconds, wouldn't you? - I think that was eh...

1:11:44 > 1:11:46Attention to detail.

1:11:46 > 1:11:49TALK OVER EACH OTHER

1:11:49 > 1:11:51# We are the world We are the children... #

1:11:51 > 1:11:55- Bill, you did it in...- 45 seconds.

1:11:55 > 1:11:57Hour and a half!

1:11:57 > 1:11:59But it was beautiful.

1:11:59 > 1:12:02- You did it...do you think you're in the top ten?- No way.

1:12:02 > 1:12:04Not a cat in hell's chance.

1:12:04 > 1:12:08You did it somewhere...if basically we've got her down here...

1:12:08 > 1:12:11and you're about, sort of, here.

1:12:11 > 1:12:14Bit like where Australia is, in the middle of nowhere.

1:12:14 > 1:12:18- What about quality? - You did it in 53.64 seconds.

1:12:18 > 1:12:22- What about quality though? It was nice.- He stays where he is.

1:12:22 > 1:12:24Fair comment.

1:12:24 > 1:12:27- Galton... - With your lovely red jumper.

1:12:27 > 1:12:28Thank you.

1:12:30 > 1:12:32- You did it pretty quick. - Did I? What time?

1:12:32 > 1:12:36You did it...in fact, you did it so quick you knocked out...

1:12:36 > 1:12:38Did I?

1:12:38 > 1:12:41ALL: Ohhh!

1:12:41 > 1:12:45It's not the Olympics, guys.

1:12:45 > 1:12:49- You did it...- I could've knocked five seconds off and all.

1:12:49 > 1:12:53- You did it...- You messed up by added eggs!- 23.8.

1:12:53 > 1:12:55APPLAUSE

1:12:59 > 1:13:04- However, you ain't going on. - Get out of it.

1:13:04 > 1:13:07Stay where you were.

1:13:07 > 1:13:09Will Shane be getting his idea of food heaven,

1:13:09 > 1:13:13that's scallop and puff pastry pie or food hell, roast loin of pork

1:13:13 > 1:13:15with mulled apple sauce?

1:13:15 > 1:13:19We'll find out what fate decides straight after a culinary journey

1:13:19 > 1:13:21through the magical world of Raymond Blanc.

1:13:21 > 1:13:25Today the French genius makes a childhood favourite - brioche.

1:13:29 > 1:13:33In his Oxfordshire kitchen, Raymond is preparing for a day of baking.

1:13:33 > 1:13:37Can I have a small mixing bowl please, guys?

1:13:37 > 1:13:40Thank you, not that one. It's a glass bowl.

1:13:40 > 1:13:45Can you get me a glass bowl? Adam. Adam.

1:13:45 > 1:13:49I love baking. It's such a wonderful occupation and it fills up

1:13:49 > 1:13:54your whole home with yeast, the fermentation, acid, sour,

1:13:54 > 1:13:58sweet - wonderful baking, lovely flavours.

1:13:58 > 1:14:01To begin, a classic dessert made with brioche,

1:14:01 > 1:14:05a traditional French bread filled with a rich lemon cream...

1:14:08 > 1:14:13To me, a brioche means a special day. A very special day.

1:14:13 > 1:14:16Every day you'd have bread, but on Sunday or a festive day,

1:14:16 > 1:14:18you would have brioche.

1:14:18 > 1:14:24And that's worth waiting for. But the way to make it is so easy,

1:14:24 > 1:14:28- I mean easy.- Start by combining 500 grams of flour,

1:14:28 > 1:14:3260 grams of sugar

1:14:32 > 1:14:34and seven grams of salt.

1:14:34 > 1:14:37You just give it a little mix

1:14:37 > 1:14:40but if you are not connected with... Adam...

1:14:45 > 1:14:49Adam. Well, there must be an extension here.

1:14:49 > 1:14:53When you've got power, mix the ingredients together.

1:14:53 > 1:14:58And now I crumble my yeast so it can mix very well

1:14:58 > 1:15:00and slowly I release it into my bowl.

1:15:00 > 1:15:07Yeast, a living fungus, is the magic ingredient which makes bread rise.

1:15:07 > 1:15:08Tres bien.

1:15:12 > 1:15:16- Add seven eggs...- Voila. - ..and mix using a bread hook

1:15:16 > 1:15:19until the dough becomes smooth and elastic.

1:15:19 > 1:15:23- This should take five minutes. - This one is a no-brainer.

1:15:23 > 1:15:26It really is wonderfully easy and so satisfying.

1:15:26 > 1:15:29There's hardly any effort because the machine does it for you.

1:15:38 > 1:15:43Now I will add 300 grams of butter without any form of guilt.

1:15:43 > 1:15:48Because it's so very good. All of that butter into my dough.

1:15:48 > 1:15:54Then give the dough one last blast for five minutes on a medium speed.

1:15:56 > 1:15:59OK, that's lovely, less sticky,

1:15:59 > 1:16:04quite shiny. It's taken all of the butter, now this is ready.

1:16:04 > 1:16:06You cannot go wrong.

1:16:06 > 1:16:10The only thing that can go wrong if you weigh your ingredients wrong.

1:16:10 > 1:16:13Prove the dough for an hour.

1:16:13 > 1:16:16Set aside at room temperature so the yeast can get to work

1:16:16 > 1:16:19and make the mixture expand.

1:16:19 > 1:16:23The dough will then need to go into the fridge.

1:16:23 > 1:16:25This one has been in the fridge for one hour.

1:16:25 > 1:16:30The dough is much firmer, much stronger, easier to handle.

1:16:30 > 1:16:33You couldn't handle a fresh dough. That one is perfect.

1:16:33 > 1:16:35Your brioche dough is now ready.

1:16:35 > 1:16:37Tres bien.

1:16:37 > 1:16:39Voila.

1:16:43 > 1:16:47Place on a board with greaseproof paper

1:16:47 > 1:16:49and shape the dough into a circle.

1:16:49 > 1:16:51So I make it completely by hand.

1:16:51 > 1:16:55That is really home, the smell of home.

1:16:55 > 1:16:59I think I had a good home, I suppose. I am very privileged, I realise that.

1:17:02 > 1:17:07So I want to cover it, voila, nicely, for half an hour.

1:17:07 > 1:17:10Now, make the cream filling.

1:17:10 > 1:17:13For this, you'll need 250 mls of creme fraiche.

1:17:13 > 1:17:16Enormous!

1:17:16 > 1:17:20You don't look at your diet book here!

1:17:25 > 1:17:28Rather nice! Ohh!

1:17:28 > 1:17:31Problem is if you taste it, you want more!

1:17:31 > 1:17:32Close that up.

1:17:32 > 1:17:33Add six egg yolks...

1:17:33 > 1:17:37- Beautiful.- ..and 60 grams of sugar.

1:17:37 > 1:17:40As simple as that.

1:17:40 > 1:17:44And then I am going to add the whole zest of a lemon

1:17:44 > 1:17:47and the whole juice of the lemon.

1:17:49 > 1:17:52Prepare the centre for the cream.

1:17:52 > 1:17:57I want to pour some of my cream...voila...

1:17:57 > 1:18:00Then glaze the crust.

1:18:00 > 1:18:03Egg yolk with a bit of water or a bit of milk.

1:18:03 > 1:18:07And sprinkle with nib sugar which can be bought from cookery shops.

1:18:07 > 1:18:09Place in the oven at 200 degrees centigrade.

1:18:09 > 1:18:11Set it onto a metal tray.

1:18:11 > 1:18:13Finally, top up the cream.

1:18:18 > 1:18:21After 20 minutes, the gateau will be ready.

1:18:22 > 1:18:25Voila!

1:18:28 > 1:18:33I must confess a little mistake here. You can all see it.

1:18:33 > 1:18:37Here you can see, some of the cream has escaped.

1:18:37 > 1:18:40I somehow went through the base of it

1:18:40 > 1:18:43and I could have lost it all actually. No problem.

1:18:43 > 1:18:45A gateau between friends.

1:18:45 > 1:18:50You must do that dessert for a special treat, you must do it.

1:19:05 > 1:19:08Right, it's that time of the show to find out whether Shane will be

1:19:08 > 1:19:10facing food heaven or food hell.

1:19:10 > 1:19:14Just to remind you food heaven - fantastic hand-dived scallops.

1:19:14 > 1:19:17Probably Scottish scallops, I would have thought.

1:19:17 > 1:19:21With puff pastry and a lovely sauce to go with it.

1:19:21 > 1:19:23Alternatively the dreaded hell could be this -

1:19:23 > 1:19:26a loin of pork, crispy crackling,

1:19:26 > 1:19:31cabbage, some roasted apple sauce with those winter spices.

1:19:31 > 1:19:34Pretty good over there.

1:19:34 > 1:19:37But like I said, because we're not live today, we're going to let

1:19:37 > 1:19:41fate decide in the form of the special Christmas crackers.

1:19:41 > 1:19:43Inside one of them is the word heaven, in the other, hell.

1:19:43 > 1:19:50- This is a bit like a doof-doofer on EastEnders.- Yes.- All right.

1:19:50 > 1:19:52Take one, open it up!

1:19:52 > 1:19:55Really. No, it's a big decision.

1:19:55 > 1:19:57This will decide what I am going to eat for the day

1:19:57 > 1:19:59and I don't want to eat pork.

1:19:59 > 1:20:01Here we go, right, that one.

1:20:03 > 1:20:06- Pop, there we go. What do I do?- Go on, then.

1:20:06 > 1:20:09- This is going to decide what I eat? - Hopefully, yeah.

1:20:11 > 1:20:14- It says Saturday Kitchen.- Heaven!

1:20:14 > 1:20:17CHEERING

1:20:22 > 1:20:26- So, scallops it is.- Here we go, scallops. Genius, this is.

1:20:26 > 1:20:29We can lose this out of the way, guys. Get rid of all that.

1:20:29 > 1:20:33Scallops, I am going to show you how to open one of these.

1:20:33 > 1:20:37- These are hand-dived scallops. - Where did you get them from?

1:20:37 > 1:20:39A lot of them come from Scotland, the West Coast of Scotland.

1:20:39 > 1:20:42Most great seafood comes from the West Coast of Scotland.

1:20:42 > 1:20:47Cold seas. So you've got a flat side and a rounded side to the shell.

1:20:47 > 1:20:50The reason they're hand-dived is you can go down, pick them

1:20:50 > 1:20:54out of the bottom of the ocean. They're not net caught.

1:20:54 > 1:20:56You're telling me there's people watching this show, that have

1:20:56 > 1:20:59probably dived down under the water and got these for us.

1:20:59 > 1:21:03- Yeah.- Every credit to you. - They're two quid each, mind.

1:21:03 > 1:21:05Right, let's not waste them.

1:21:05 > 1:21:10Take a table knife and slice it on the top. The scallop opens up.

1:21:10 > 1:21:15What Galton will do is clean it all up and out

1:21:15 > 1:21:17and then keep the shells,

1:21:17 > 1:21:20particularly the base shells, which you are going to serve it back in.

1:21:20 > 1:21:23I'll give Galton that, you can carry on and do that.

1:21:23 > 1:21:26Meanwhile we have puff pastry which you can roll out into a square,

1:21:26 > 1:21:27that would be great. Bill?

1:21:27 > 1:21:31We're going to saute some spinach and do the sauce to go with that.

1:21:31 > 1:21:34Puff pastry is made from butter, flour and water.

1:21:34 > 1:21:38There's a great recipe for rough puff pastry on the website which

1:21:38 > 1:21:41- is Michel Roux's recipe. - It's brilliant, James.

1:21:41 > 1:21:44You make it sound so easy making puff pastry

1:21:44 > 1:21:46and I would love to know how to make it.

1:21:46 > 1:21:49- Find it on the website. - How big do you want this, James?

1:21:49 > 1:21:51Twice the size of that would be great.

1:21:51 > 1:21:53Make the sauce,

1:21:53 > 1:21:56because this is really quick to go with the scallops.

1:21:56 > 1:21:59Start off with some diced shallots.

1:21:59 > 1:22:02We use shallots because they're milder than onions.

1:22:02 > 1:22:09- So take this, thinly slice it.- I would have lost two fingers by now.

1:22:09 > 1:22:14- Thinly slice it like that.- OK.

1:22:14 > 1:22:18Your character has had some amazing storylines on Albert Square.

1:22:18 > 1:22:22- None more so than what's happening at the moment.- I know.

1:22:22 > 1:22:25Well, listen, I know a lot of people tuned in...it's been

1:22:25 > 1:22:29an ongoing story which has been going on for the last ten months,

1:22:29 > 1:22:35about Kat's affair with one of Alfie's acquaintances

1:22:35 > 1:22:39- from the past. - Which you can't say.- I can't say.

1:22:39 > 1:22:43People have been speculating for the last eight months

1:22:43 > 1:22:46and what a great story to play, though.

1:22:46 > 1:22:49- It's been brilliant, in all honesty. - There you go, puff pastry.

1:22:49 > 1:22:53- Brilliant and you made that with the butter?- Butter, flour, water.

1:22:53 > 1:22:56- This is called the book turn. - Buck turn?- Book.- Book.

1:22:56 > 1:22:58- YORKSHIRE ACCENT:- All right!

1:22:58 > 1:23:01We just found out Elvis is dead. Y'all right?

1:23:03 > 1:23:04A book turn.

1:23:04 > 1:23:08- That's what it is.- Fold it again? - You can just roll it out.

1:23:08 > 1:23:12- We've spinach here.- And you just fried the spinach?

1:23:12 > 1:23:16- That's it, just a touch of butter. - Brilliant.- Next we make the sauce.

1:23:16 > 1:23:20- Shallots in here will soften, dry vermouth.- Dry vermouth.

1:23:20 > 1:23:25Which is fantastic. Dip your finger in. Tastes of apples.

1:23:25 > 1:23:26Amazing.

1:23:26 > 1:23:30- That's lovely. I will have a pint of that.- High in alcohol.

1:23:30 > 1:23:33It's high in alcohol, so we cook a little of that off.

1:23:33 > 1:23:37- ORIENTAL ACCENT:- When you touch pan, you can leave temple.

1:23:39 > 1:23:41Chicken stock.

1:23:41 > 1:23:45- And then we add some double cream. - This is great!

1:23:45 > 1:23:48- Get the shell here.- I used to sell these when I was ten,

1:23:48 > 1:23:52down the market. I'd paint them, flog them for decoration.

1:23:52 > 1:23:57It was hard graft, in London when I had to sell all these things.

1:23:57 > 1:24:01I would just paint shells. Why I become an actor, I have no idea.

1:24:01 > 1:24:05- And then look.- Look at them. - Look at the scallops.

1:24:05 > 1:24:09- Cut these in half, these are hand-dived.- Hand-dived.

1:24:09 > 1:24:14Right, what I want you to do is take this, egg wash,

1:24:14 > 1:24:17with egg yolk, please.

1:24:17 > 1:24:20- You don't need to pass that through a sieve.- Sieving or not?

1:24:20 > 1:24:22I don't want you sieving, messing around.

1:24:22 > 1:24:26Right, so this is tomato concasse, which is basically diced tomatoes...

1:24:26 > 1:24:28But you can get them in the tin?

1:24:28 > 1:24:34Not these. Sauce is there, look. Bring that down. Add tomatoes to it.

1:24:34 > 1:24:41We add some seasoning, black pepper, bit of salt, some tarragon in there.

1:24:41 > 1:24:44Ideally, Galt, we need this as soon as possible.

1:24:44 > 1:24:46Let me ask you something, Jimmy.

1:24:46 > 1:24:50Were you secretly thinking thank God we got the scallops and not pork?

1:24:50 > 1:24:55I quite like the scallops. But look, egg wash.

1:24:55 > 1:25:00- Like this. Over the top. - How good is this?

1:25:00 > 1:25:06Take this, there you go, bit of that.

1:25:06 > 1:25:09Make it look like I'm doing something. Look, I'm stirring.

1:25:09 > 1:25:13- I am helping.- Bit of the sauce. - Look at that.

1:25:15 > 1:25:17In amongst this.

1:25:17 > 1:25:21Seriously, at home, I know there's people, couple of days

1:25:21 > 1:25:25before Christmas, thinking let's have scallops on Christmas Day.

1:25:25 > 1:25:28Take the pastry. There's a reason I have done it this way.

1:25:28 > 1:25:31Look, look at that shape is when you put it on.

1:25:34 > 1:25:35You cut it off.

1:25:37 > 1:25:40You are an artist. Seriously!

1:25:40 > 1:25:45I know it's the morning, but can I just do this? You're an artist.

1:25:45 > 1:25:49- You're like the Constable of cooking!- I try my best.

1:25:49 > 1:25:52Know what I mean?

1:25:52 > 1:25:57- Do you mean Constable in the artist or the policeman?- The artist!

1:25:57 > 1:25:58Seriously, mate, that's brilliant.

1:25:58 > 1:26:01They go in the fridge, when you need them

1:26:01 > 1:26:03and then you put them in the oven.

1:26:03 > 1:26:08In the oven for eight minutes, see and then...

1:26:08 > 1:26:11Lads, watch and learn.

1:26:11 > 1:26:15- Take these out.- Wow! Wow!

1:26:15 > 1:26:19And then what you need to do is egg wash them straight away.

1:26:19 > 1:26:23- Look and watch.- Ainsley couldn't do this.- Look at them shine!

1:26:25 > 1:26:30Got a little bit of shine to them as well. Grab this

1:26:30 > 1:26:34and ideally what you want is to turn that off.

1:26:36 > 1:26:37CRASH

1:26:37 > 1:26:45There's a deer down! No-one panic, step away from the scallops.

1:26:45 > 1:26:49There's a deer down. Dear is all right. He's lost his eyes.

1:26:49 > 1:26:51It's a no-eyed-deer!

1:26:51 > 1:26:54CHEERING

1:26:54 > 1:26:57Good Christmas gag for everyone.

1:26:59 > 1:27:03Mate, come on, come on everybody, round of applause. Look at that. Eh?

1:27:03 > 1:27:07Only Christmas on Saturday Kitchen would we get away

1:27:07 > 1:27:09with scallops in pastry.

1:27:09 > 1:27:12- And all done without a sieve or flowers.- And no eggs.

1:27:12 > 1:27:18- Go on, then, dive in.- That looks... Seriously? Thank you so much.

1:27:18 > 1:27:21Break into the pastry, there you go.

1:27:21 > 1:27:24Can I just say it's a genuine pleasure to be here today

1:27:24 > 1:27:27and do this? This is incredible.

1:27:27 > 1:27:29To go with this Olly has chosen...

1:27:35 > 1:27:37Is that all I've got left over for my dish?

1:27:37 > 1:27:40He gets 24 quid, you know!

1:27:42 > 1:27:45- What do you reckon?- Oh!

1:27:45 > 1:27:47It will be hot.

1:27:47 > 1:27:50I know over the six years you've been doing this show, mate,

1:27:50 > 1:27:52you had many a guest and many a chef come here

1:27:52 > 1:27:56and talk about their food heaven and hell.

1:27:56 > 1:27:57But this is...

1:27:57 > 1:28:06..two BAFTAs I got, by the way... that's genuinely incredible food.

1:28:06 > 1:28:14Seriously. It's delicious and you guys should be embarrassed.

1:28:14 > 1:28:16BILL: I am.

1:28:16 > 1:28:22James...We laughed at him on Strictly,

1:28:22 > 1:28:25but we've forgiven him for that.

1:28:25 > 1:28:29But he's come here and created... This is incredible, mate.

1:28:29 > 1:28:33- Thank you so much, genuinely. - That's all on Saturday Kitchen.

1:28:33 > 1:28:36Thanks to Galton and Bill and Shane Ritchie for the compliments.

1:28:36 > 1:28:40Cheers to Olly for the leftover bit of wine.

1:28:40 > 1:28:43All the recipes cooked in the studio are on the website...

1:28:43 > 1:28:45bbc.co.uk/saturdaykitchen.

1:28:45 > 1:28:50We'll see you next week but from all here, have a very Merry Christmas.

1:28:50 > 1:28:52ALL: Merry Christmas.

1:28:52 > 1:28:54CHEERING

1:28:54 > 1:28:59Subtitles by Red Bee Media Ltd