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Christmas Saturday Kitchen

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Good morning. Forget Christmas shopping -

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let us get you in the festive foodie spirit instead.

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Welcome to Saturday Kitchen.

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Merry Christmas and welcome to the show.

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Cooking with me in the studio are two great chefs.

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First, the man who has swapped the warm, summer Sydney weather to

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a much cold, frostier West London.

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It's the brilliant Bill Granger. Next to him

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is a chef far better suited to the Great British winter weather.

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From the Michelin-starred Morston Hall in Norfolk,

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it's the equally brilliant Galton Blackiston. Merry Christmas, gentlemen.

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-And to you.

-Looking festive in your red jumper.

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-Do you think so? It's good, isn't it?

-It's all right.

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So, What are you going to make for us?

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I'm going to do a very simple sort of brunchy dish with

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smoked salmon, really good herby scrambled eggs, lemon puree.

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Lemon puree? That's a bit fancy for scrambled eggs, isn't it?

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Yeah, you'll like it, James. You might be wanting the recipe.

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That's the secret of a Michelin star. Flowers and lemon puree.

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On the menu for you is what, Bill?

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I'm going to do the roast lamb with a torn bread and apricot stuffing.

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Feeling very festive. And a bit of chicory on the side.

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-And a proper-sized portion.

-Oh, yeah. A big, man-size portion.

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So, we get your starter and...

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I can see you've been used to some large portions.

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I'll get my own back when he starts cooking a little bit later.

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So, we got two fantastic festive dishes, well, one of them,

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to look forward to, anyway.

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And we've got a Christmas feel to our BBC archive films too.

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Today we've got helpings from Rick Stein, Nigel Slater,

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Lorraine Pascale and the brilliant Raymond Blanc.

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Now, our special guest has been at the heart of everything that

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goes on in Albert Square for the best part of ten years.

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Alfie Moon has never had a smooth ride and it looks like this year is

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going to be a bit more turbulent this Christmas.

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This is the man who plays him. Please welcome to Saturday Kitchen,

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-it's the brilliant Shane Richie.

-APPLAUSE

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-Cheers, mate.

-Good to see you.

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Scrambled egg? Who cooks scrambled egg over Christmas?

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Well, it's got flowers in it, it's got salmon in it.

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The difference between that and normal scrambled egg.

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And thanks for making the effort dressing up, lads.

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They're looking the part, anyway.

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-Look at you, eh?

-It's Christmas, I thought, you know,

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"I'm down here with you guys so I just want to look the part."

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Cos I'm normally wearing flowery shirts behind my fictitious bar.

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-Either that or dressed up with a lot of make-up on in pantomime.

-Yes.

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Yes, because I'm appearing... Thanks very much.

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I meant Southend at the moment.

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Straight after this I got to get down there.

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-It's busy for you, this time of year.

-Yeah, it is.

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I mean, storyline, EastEnders we filmed way back in October

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but now promoting the big storyline with Kat and Alfie

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and I'm doing, of course, panto down in Southend.

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And also a company which I'm running near where I live.

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-We are going to talk about that.

-Thank you.

-I'm interested in that.

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Now, at the end of today's programme I'll cook food heaven or food hell for Shane.

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It'll be something based on your favourite ingredient,

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food heaven, or your nightmare ingredient, food hell.

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So, what ingredient would food heaven be?

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-Pick an ingredient that you'd like.

-I mean, I'm a big fan...

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I've only found them recently, and that's scallops.

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You've only found out about scallops recently?

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Yeah, I didn't even know they existed, to be honest.

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Only since I've moved to Surrey.

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If it's not in batter then I'm not interested.

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You know, scallops and chips don't really go together, do they?

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But, no, a good friend of yours Tony Tobin

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who is a chef, he introduced me to scallops a few years ago

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and now I can't get enough of them so that's my food heaven.

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And what about the dreaded food hell?

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-Have you ever been at school and eating a plimsoll?

-A what?

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Do you remember plimsolls?

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-Oh, yeah.

-The ones with the tractor tyres around at the front.

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-Well, I compare that to pork.

-Really?

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Yeah, I mean, pork is one of those dishes I find is fairly bland

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and you have to dress it up.

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-Shane, we were pig farmers for 19 years of my life.

-Really?

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-So, you know a bit about...

-I know a bit about pork.

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So, it's either scallops or pork for Shane.

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For food heaven, I've got something that would served be great

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as a festive starter - an individual scallop pie.

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These are hand-dived scallops, cut in half, pan fried in butter

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with some shallots, a splash of dry vermouth

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and it's finished off with some fish stock, cream,

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tomatoes, chopped tarragon,

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put back in the shell, covered with pastry and baked.

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That's the end of the show. Thanks for coming.

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-That's brilliant. That'll do me.

-I try my best.

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Alternatively you could be getting this one. This is food hell - pork.

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A great family favourite, especially in my family - roast loin of pork.

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The pork is scored, seasoned, rolled,

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put in a medium oven for an hour or so

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and then it's roasted with a simple apple sauce made with

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loads of festive spices, served with spring greens

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and buttery mashed potato.

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See, now you said it there, James. Pork - you need to dress it up.

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Because we're not live, there's no vote today.

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Instead we've got a Christmas surprise. We are going to let

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fate decide what Shane will be eating at the end of the show

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so keep watching to find out.

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-Right, let's cook. Have you been to Norfolk?

-Yeah, I love Norfolk.

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Is that...? No, Suffolk is Norwich. Norfolk is King's Lynn.

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Norfolk is Norwich.

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Yeah, I spend a lot of time in Ipswich and Norwich.

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Well, this man's from up that neck of the woods. It's Norfolk's finest.

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-It's Galton Blackiston. Good to have you on the show.

-Nice to see you.

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Now, it says here, "Galton is as busy as ever

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"in the kitchens of Morston Hall

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"and is expecting a hectic Christmas although for him the most important

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"day is undoubtedly Boxing Day when Norwich get beaten by Chelsea."

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Well, we'll see about that.

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We have actually just beaten Man United, Arsenal, Tottenham.

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-You know, so we are going all right.

-Where are you in the Division?

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-We are in the Premier league, say no more. Say no more.

-The bottom bit.

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-Right, next bit.

-Yeah, so, anyway.

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Christmas time, this is something that I will do at home.

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We all like it, it's down to the quality of the smoked salmon.

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We do play about at work and do our own smoked salmon. So,

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we brine it and then we hot smoke it

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and it's lovely but it's consistency.

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-So, you want to choose a decent smoked salmon.

-Smoked salmon.

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-So, tell me about what I'm going to be doing now, then.

-Right...

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I'd love to say, "You're going to do an omelette." But you're not.

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-You're going to do proper scrambled eggs.

-Proper scrambled eggs.

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You don't have to put them through there now.

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Put them into a bowl and then we'll sieve it at the end

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in case you've got any bits of shell in like that.

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And you always criticise me about shelling my omelettes.

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-Just carry on with your salmon.

-Anyway.

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Right, so, with the smoked salmon,

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I'm just going to slice some like this.

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-Like so.

-So, you smoke your own salmon.

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That is done with a little brine first of all.

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Yeah, we brine it and then we hot smoke it

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and leave it in for some time. But it's lovely.

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But it is down to the quality of your fresh salmon in the first

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place. I've got three lovely little fillets like that.

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Just put them away.

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And then I am going to do this.

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-This is our own...

-There's a bit of faffing going on.

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-I do like seeing you sieving eggs, James.

-It's good.

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Now, nice and thinly sliced.

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This is some of our bread which I bring up to

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the studio from the kitchen.

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I'll do it nice and thinly.

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Then just whack it in the oven.

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But you could just use a bit of Mighty White, couldn't you?

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You might be able to.

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You might like that but some of us have standards, James.

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Anyway, a little bit of olive oil onto the bread.

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And a bit of sea salt. Then into a hot oven for about five minutes.

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When you've made scrambled egg, have you ever sieved your egg?

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Always, mate(!)

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I get up first thing in the morning, I've got five kids,

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get them round the table, "Who wants their eggs sieved?"

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"Yeah, me, Dad."

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Would I do that at home? No. But because I'm on with you,

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I want to show you how to do it properly, or you to do it properly.

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Right, I'm now going on about lemon puree.

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-Do you want me to use the whisk to do the eggs?

-No, no, wooden spoon.

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Slowly. Like your grandmother used to do it. Anyway, lemon puree.

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-My granny used to do them in the microwave.

-Did she?

-No, she didn't.

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I want that really slow. Really, as slow as you possibly can get it.

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I can't go any slower, look.

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Take it off for a minute or two while you chop the herbs then.

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Now, lemons. For lemon puree, three lemons.

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You want to prick them, basically, all over.

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Lemon puree sounds a bit fancy, chef.

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This is my famous thing that I use with just about everything now.

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It's great. It's a store room stand by which we use of time.

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-Into cold water.

-Most people have HP Sauce and ketchup.

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Well, I've got the mother-in-law round, haven't I, for Christmas?

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-So I...

-You push the boat out.

-She wouldn't understand though, but hey.

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-Then, whilst your lemons are on I'm going to make a stock syrup.

-Right.

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OK.

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A stock syrup of equal quantities water and sugar.

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Because you want the sweetness for the lemons.

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So, you bring this up to the boil and you get rid of the water

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-and you do it three times. OK?

-Right.

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You have to do it three times and then your lemons look like this.

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So, you can see the difference. They are soft.

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Why do you have to change the water three times?

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It gets rid of bitterness,

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a certain degree of bitterness

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and...you just do.

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You just do.

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The stock syrup here is then, once you've done it three times...

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-Are you listening?

-Yeah.

-Then you put the lemons...

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I was just going to watch it back on iPlayer.

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I'm concentrating on my eggs.

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You put the lemons into the stock syrup

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-and you end up with something like this.

-Lemons.

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But it takes some time. I reckon you should...

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People at home should get this done two weeks before,

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keep it in the fridge.

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We could start making

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the scrambled eggs about three weeks before at this rate.

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-Take your time. Take your time.

-CLATTERING

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If it was Michel Roux he would be doing it over a double boiler

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so think yourself lucky.

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-Can I put any...? Do you want a bit of cream in here?

-No, not yet.

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And don't season it.

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Chuck your lemons into a mixer.

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-Bread's burning, by the way.

-Do you think so?

-Probably.

-No, it's not.

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-Can I leave the scrambled eggs for a minute?

-Have a look at it.

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Is that crisp?

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Yeah, lovely. Take that out. Perfect. Well done.

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Put your lemons in here with a little bit of the stock syrup

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and blitz.

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Oh, I love it.

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Blitz it.

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-Blitz it for some time.

-What?

-Blitz it for some time.

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MIXER DROWNS OUT SPEECH

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James, you are multitasking!

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Brilliant.

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OK, let's have a look at this.

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-Happy with that?

-CLATTERING

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-Why do they do things like that?

-Don't forget, you can find Galton's

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recipe along with all the other studio recipes from today's show

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on our usual website and that's bbc.co.uk/saturdaykitchen.

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Now this, again, does need to go through a sieve,

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for obvious reasons, this time.

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Push it through a sieve.

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The finer, the better. How are you getting on with that?

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Do you think if you're having this for lunch, it might

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turn into afternoon tea and dinner because this takes a long time?

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No, because I'm usually up before everybody else

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so I get my scrambled eggs on nice and early.

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The smoked salmon would all be cut up and ready.

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My lemon puree would be made. So, it is easy.

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But it is quite luxurious.

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-Can I turn it up a bit?

-Yeah, you can. Gently, gently, James.

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Look at you. Scrambled egg should be soft.

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-That's why I want some double cream.

-You want some double cream, do you?

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-Yeah.

-Do you?

-Yeah. Little bit of double cream.

-Let me taste that.

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-A touch of this.

-Yeah. That is lovely.

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Once you're on there...

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Now, let's griddle this smoked salmon.

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-You've got one minute left.

-Perfect.

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Perfect, that side.

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I'm just about ready to plate up.

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So, really, I suppose that isn't a million miles away.

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I like it nice and soft. Not that soft, but I nice and soft.

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It's not actually cooked, though, is it, at this moment in time?

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It looks like one of your omelettes.

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if I can get an omelette looking quite like that,

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I'd be quite happy.

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-Do you want to serve it?

-Yes.

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Right, I've got my herbs.

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-Yeah.

-Seasoning.

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Perfect. A little bit of this.

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Eggs, where do you want them?

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Just on the side.

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Perfect. Wonderful.

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That just looks like normal scrambled eggs, that, doesn't it?

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Well, you say that.

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-A few of these lovely little things.

-Flowers.

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Flowers. I don't leave anywhere without flowers, you know, nowadays.

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It's pathetic, isn't it, really? I can see you.

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I can just feel you at the side of me,

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just about to say something ridiculous.

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I'm not going to say anything.

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Hang on. Lemon puree.

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This is the secret ingredient.

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It's a simple dish that when you eat it all together, that's delicious.

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Smoked salmon, buttery herbed eggs, lemon puree...flowers.

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That's what it is.

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It looks pretty good. Those flowers have made all the difference.

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-I think they have, yes.

-There you go. Dive in.

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-Hold on. Is no-one else trying any?

-No, no. This is why you're here.

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You've got to have all of the components together.

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The lemon puree's massively important.

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The eggs are more important.

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I'm going to try a bit of it.

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It's so weird eating on television,

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people watching you.

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If you don't say complimentary things, Shane...

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-Is it all right?

-Actually, joking aside, that is fantastic.

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As usual, we need some wine to go with this.

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We sent our wine expert Olly Smith to the heart of London

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to spread the Christmas cheer.

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With the big day in mind, we've given him a bigger budget.

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So, what did he choose to cope with Galton's glorious salmon?

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It's nearly Christmas and as one of Santa's reindeer, it's my job

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to deliver some tip-top vino to the Saturday kitchen studio.

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Right, which way is Lapland?

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With Galton's succulent salmon,

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I'm after a white wine to flow alongside the fish

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and also canoodle with the creamy scrambled eggs.

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A classic pairing would be fizz

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such as this good value Cava.

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But it's Christmas and I'm going to spend a few extra pennies.

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With the thickness of the cut and the char-grilling of the salmon,

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a wind with more richness is required to really tickle my Christmas tree,

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so I'm selecting the sensational

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Domaine Gerard Thomas Saint-Aubin Premier Cru.

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Ding-dong merrily on high.

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This wine comes from Saint-Aubin,

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which offers great value for money

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compared to its pricier neighbours

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Puligny- and Chassagne-Montrachet.

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It's made by Gerard Thomas

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and his daughters Anne and Isabelle.

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It's a family affair.

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Perfect for Christmas frolics.

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Oh, sensational.

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This wine has been fermented in oak barrels which gives it

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a creamy texture, perfect for linking up with those buttery eggs.

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There's also the natural freshness of the Chardonnay grape variety

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and that's what I'm looking for to contrast with the salty

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and smoky character of the salmon.

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And finally, there's the intensity of Galton's lemon puree

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and for that, I'm looking for wine with tight bright structure to

0:16:270:16:31

refresh the palate with every sip.

0:16:310:16:34

Galton, here's to your seasonal salmon.

0:16:340:16:37

Cheers!

0:16:370:16:39

Cheers indeed, I mean £19.99.

0:16:420:16:45

I'm going to have another taste of this.

0:16:450:16:49

Even at that, particularly for Christmas Day, something special.

0:16:490:16:52

-That's a bargain.

-That's lovely.

-The quality is fantastic.

0:16:520:16:56

Great with salmon, if you want scrambled eggs.

0:16:560:16:59

It's a classic French classical wine. It's lovely.

0:16:590:17:04

Happy with that?

0:17:040:17:05

It's one of them wines you want to lock yourself away.

0:17:050:17:10

"Kids, open your presents! Dad's on his own in the shed."

0:17:100:17:13

It's true. It's wine you can drink on its own but also with food.

0:17:130:17:19

Richer food, salmon, creamy eggs. I like Christmas, you can have a drink in the morning.

0:17:190:17:23

We approve of that one. Bill has a great idea to spice up your Christmas. Remind us what it is.

0:17:230:17:27

I'm going to do a roast leg of lamb with a torn bread

0:17:270:17:30

and apricot stuffing.

0:17:300:17:31

-A proper portion.

-This is nice though.

0:17:310:17:35

A piddly pieces of salmon for four people.

0:17:350:17:37

Bear in mind they are having a roast turkey later on.

0:17:370:17:40

Proper grub next!

0:17:400:17:42

First, some Spanish inspired food ideas from Rick Stein.

0:17:420:17:45

He's been invited to a friend's house to help prepare

0:17:450:17:48

a Christmas Eve meal and there's no flowers in this. Take a look.

0:17:480:17:51

In Spain, the Christmas Eve meal marks the start of the holidays.

0:17:570:18:01

Back in London I was invited to learn about all the traditional

0:18:010:18:04

preparations at the home of another good friend, Maria Jose Sevilla.

0:18:040:18:09

-Feliz Navidad!

-Happy Christmas!

0:18:090:18:12

-Shall I pour some of this?

-What a good idea.

-What is it?

0:18:150:18:19

-Manzanilla.

-Manzanilla.

0:18:190:18:21

Sorry about my pronunciation.

0:18:210:18:24

-Salud!

-Salud!

0:18:240:18:26

I must say, this looks totally different from what we might have

0:18:260:18:29

on Christmas Eve but on the whole I don't think people tend to bother.

0:18:290:18:32

-Is this really important, Christmas Eve dinner?

-This is very important.

0:18:320:18:36

-This is...

-So's this!

-Wonderful, very fresh!

0:18:360:18:40

This is the most important day of the whole calendar.

0:18:400:18:43

This is when the family, the close family, gathers together.

0:18:430:18:47

When we really want to do a festive night that we can

0:18:470:18:52

remember for the whole year.

0:18:520:18:53

Fabulous and so you've got wonderful seafood, fresh langoustine.

0:18:530:18:58

I mean, just the thought of having that on Christmas Eve.

0:18:580:19:02

They are still alive. And you've got crabs and also that beautiful Iberico ham.

0:19:020:19:06

You are talking my language. No question about it!

0:19:060:19:11

But what do you eat on Christmas Day?

0:19:110:19:15

Well, if we're in England we have turkey

0:19:150:19:17

but one or two people might prefer roast lamb

0:19:170:19:21

or suckling pig. Something very festive.

0:19:210:19:26

-Suckling pig.

-Something wonderful.

0:19:260:19:28

Wouldn't it be nice to say let's not eat turkey this year,

0:19:280:19:32

let's have suckling pig. I'd go for that.

0:19:320:19:35

Let's cook these langoustines because they need cooking right away.

0:19:350:19:40

A large platter of shellfish is how the Spanish like to

0:19:400:19:43

kick off the Christmas Eve festivities and Maria Jose boils them

0:19:430:19:46

in pans of salted water.

0:19:460:19:49

I'm getting more and more excited about the importance

0:19:490:19:52

of seafood as a start to the Christmas celebrations.

0:19:520:19:55

I wonder if it would take off in Padstow?

0:19:550:19:58

What are we going to do here?

0:19:580:19:59

Bream is a particular tradition in the Basque country for Navidad.

0:19:590:20:04

It's a dish just for Christmas Eve celebrations.

0:20:040:20:08

So bream takes pride of place as the main course served alongside

0:20:080:20:12

slow roasted oven and vegetables.

0:20:120:20:14

Maria Jose prepares a tray of thinly sliced potatoes

0:20:140:20:18

and onions which are part roasted before being crowned by the bream.

0:20:180:20:23

This way all the cooking juices from the fish cover

0:20:230:20:26

and flavour the potatoes. Wonderful!

0:20:260:20:29

Remember we have to go to Mass, there are children eating

0:20:290:20:32

with us and the idea is to do something quickly.

0:20:320:20:36

It's a good thought. You wouldn't want to go to Mass having eaten a favada.

0:20:360:20:40

You would be falling asleep when you should be attending.

0:20:400:20:43

I'm really taken with the simplicity of it all.

0:20:470:20:50

You can even ask your fishmonger to descale

0:20:500:20:53

and clean your bream for you.

0:20:530:20:55

So all that's left to do is to score them,

0:20:550:20:57

adding slices of lemon to bring out the full flavour of the fish.

0:20:570:21:01

Once the langoustines and crabs are cooked,

0:21:010:21:04

they get drained and left to cool in time for dinner.

0:21:040:21:06

The sliced potatoes are ready for the fish which will

0:21:060:21:10

take about 20 minutes to bake.

0:21:100:21:12

Maria Jose's granddaughter Sofia has the important task of setting up

0:21:160:21:21

a nativity scene, called the belen, short for Bethlehem.

0:21:210:21:25

In Spanish homes, it often takes the place of Christmas trees.

0:21:250:21:29

The rest of the family get busy laying the table,

0:21:290:21:32

not long to wait now.

0:21:320:21:33

So, what are we going to do now then?

0:21:360:21:38

Another traditional recipe which is the broth, Christmas broth.

0:21:380:21:43

This is my grandmother's recipe, she was a professional cook.

0:21:430:21:46

She created these profiteroles and thought if I stuff them I will

0:21:460:21:52

serve them with my broth to make something a little more festive.

0:21:520:21:56

Broth, or caldo, is a firm winter favourite

0:21:560:21:59

but I was fascinated by the filling for the savoury profiteroles.

0:21:590:22:05

While she begins frying pieces of chicken liver in olive oil,

0:22:050:22:08

I have the task of preparing the rest of the filling beginning with

0:22:080:22:12

apples and pine nuts.

0:22:120:22:14

The idea is to have the chicken livers just very lightly cooked.

0:22:170:22:22

A bit pink. A bit pink otherwise with chicken livers...

0:22:220:22:27

-It gets dry.

-Exactly.

0:22:270:22:31

-I think it's very tasty.

-How long would you cook these onions for?

0:22:320:22:37

-For at least one-and-a-half hours.

-A really gentle heat.

0:22:370:22:41

-Red onions, very gentle.

-In olive oil.

0:22:410:22:45

And then I put a dash of vinegar to give a bit of acidity.

0:22:450:22:50

Fantastic.

0:22:500:22:51

Any salt?

0:22:510:22:53

You know something, I prefer you put the salt once you have the chicken livers in.

0:22:530:22:58

-I've done it, sorry!

-It doesn't matter. It doesn't matter!

-Sorry.

0:22:580:23:04

I'm getting too enthusiastic!

0:23:060:23:08

I am going to give you the chicken livers.

0:23:100:23:12

So by adding the caramelised red onions

0:23:160:23:18

and chicken liver, the filling begins to come together.

0:23:180:23:22

Maria Jose told me that mushrooms also work very well in this recipe.

0:23:220:23:27

Time to fill the profiteroles.

0:23:270:23:30

I must say, I was looking forward to trying this.

0:23:300:23:33

I think it's a great idea for an alternative dish with

0:23:330:23:36

a combination of ingredients that are at their best in the winter months.

0:23:360:23:40

Finally, it was time to serve up.

0:23:420:23:44

And...

0:23:460:23:47

Wow!

0:23:470:23:50

Well done.

0:23:500:23:53

Cheers!

0:23:530:23:55

Oh, they are wonderful.

0:24:010:24:04

Mummy! Can I take the head?

0:24:040:24:05

You've got to eat the head, absolutely.

0:24:050:24:10

Honestly, the crabs are...

0:24:120:24:16

I first went to Spain when I was eight.

0:24:160:24:20

I had squid cooked in its own ink.

0:24:200:24:23

My parents, "Oh, Ricky, you're so grown up!"

0:24:230:24:28

Maria Jose have this broth cooking since the early hours of the morning.

0:24:280:24:33

As it's a feast, she's made it with beef,

0:24:330:24:35

chicken and ham bones, as well as chickpeas and vegetables,

0:24:350:24:40

but I was looking forward to tasting the savoury profiteroles.

0:24:400:24:44

I might take two profiteroles.

0:24:470:24:49

And the idea is to eat them very quickly because they go soggy.

0:24:490:24:53

Fabulous, it's good when they've gone a little bit soft.

0:24:560:25:01

That's when you have to eat it!

0:25:010:25:03

Lovely looking fish.

0:25:080:25:10

Very nice and chunky.

0:25:100:25:13

The bream is served next to its bed of potatoes and onions

0:25:130:25:17

and a colourful escalivada made with roasted red peppers, onions and garlic.

0:25:170:25:22

Very delicious. Just right before Mass. Just lovely flavours.

0:25:220:25:28

Really lovely.

0:25:280:25:30

THEY SING IN SPANISH

0:25:330:25:36

Now, with it being so close to Christmas I thought I'd show you how to make something that's

0:25:500:25:54

perfect for the last-minute present, not that I'm a tight Yorkshireman!

0:25:540:25:59

Making your own presents, I think that says it all, really.

0:25:590:26:04

You could also give them scrambled egg if you wanted.

0:26:040:26:08

You don't want them in the house long enough.

0:26:080:26:10

-This is what I'm doing, a honeycomb dipped in chocolate.

-OK.

0:26:100:26:15

-From your neck of the woods, they call it hokey pokey.

-Fire crumble.

0:26:150:26:20

So, we've got sugar, water.

0:26:200:26:22

Throw that straight into the pan.

0:26:220:26:27

Take the sugar. This is basically just caster sugar.

0:26:270:26:30

What you're trying to do is get that almost caramelising with

0:26:300:26:34

the help of two more ingredients, as well as the sugar, we add honey,

0:26:340:26:40

that goes in which gives the flavour of this dish, as well and some glucose.

0:26:400:26:46

-It's brilliant.

-Fine.

0:26:470:26:49

If you are going to do this

0:26:490:26:52

then you are having Christmas on your own!

0:26:520:26:55

You could do this. I like this.

0:26:570:27:00

Basically, sugar, glucose, water, a bit of honey.

0:27:000:27:04

-You will like this in the end.

-What does the glucose do?

-I don't know.

0:27:040:27:07

It's in the recipe!

0:27:070:27:10

-Just follow it.

-OK, I'll just listen.

0:27:100:27:13

And then you are going to turn this into a dessert.

0:27:130:27:16

-Two for the price of one.

-I see what you've done. Lovely.

0:27:160:27:20

You can also make that in advance, can't you?

0:27:200:27:24

You could have it made so you don't have to mess about.

0:27:240:27:28

I'm not saying make it in between the Brussels sprouts and the turkey.

0:27:280:27:32

Of course you could have this done in advance.

0:27:320:27:35

-You bring this to the boil.

-Can we do that...? That's fantastic.

0:27:350:27:40

Christmas Eve and put it overnight and keep it for the next day. Good.

0:27:400:27:45

And if you really wanted, you could do it now,

0:27:450:27:48

put it in the freezer for next Christmas.

0:27:480:27:50

Make a note of that. Lovely.

0:27:500:27:54

Talking of Christmas, you are pretty busy around this time of year.

0:27:540:27:57

Yes, it's great.

0:27:570:27:59

This Christmas, I've got only Christmas day off

0:27:590:28:03

because I'm going from here straight to Southend doing the show, panto.

0:28:030:28:08

-What is it about pantomime?

-For me, the tax bill.

0:28:080:28:13

It gives me power to go out and I bring my children with me and

0:28:130:28:16

it gives me a chance to be in front of an audience and have a giggle.

0:28:160:28:20

For me, that's what panto is about.

0:28:200:28:22

Having a laugh and the parameters are whatever I want them

0:28:220:28:25

to be on that particular performance.

0:28:250:28:27

I suppose coming from that and then going into back into EastEnders...

0:28:270:28:31

It's very structured and you have a storyline

0:28:310:28:33

and you're playing a certain character.

0:28:330:28:35

This is bicarb, straight in.

0:28:350:28:37

Won't sleep tonight. Brilliant. Well done.

0:28:370:28:40

-Look, look.

-How do you wrap that up and give that to kids?

-You do that.

0:28:400:28:46

Oh!

0:28:460:28:48

Now you know what the inside of one of those famous chocolate bars

0:28:480:28:52

look like.

0:28:520:28:54

And then you basically cool it down.

0:28:540:28:57

And you end up with this as it gets cold.

0:28:570:29:00

That's cheap.

0:29:000:29:02

And it's a big chocolate bar.

0:29:030:29:06

Now, you're telling me, kids wouldn't love that,

0:29:060:29:08

coated in chocolate for Christmas?

0:29:080:29:10

Between that and a PS3, I'm not sure, mate, to be honest with you.

0:29:100:29:14

-And as well as doing pantomime, mixed in all that...

-Yeah.

0:29:140:29:18

..you're getting your skates on, literally.

0:29:180:29:20

I'll tell you what it is, in the summer,

0:29:200:29:22

myself and Tony Tobin, who is no stranger to yourself on this show.

0:29:220:29:26

We got together over a glass of Pinot Grigio,

0:29:270:29:30

and he's lived in Surrey most of his life,

0:29:300:29:33

and I've only moved there recently, and we talked about putting

0:29:330:29:37

an outdoor skating rink in Priory Park in Reigate.

0:29:370:29:40

-It's launched now.

-Was that over several beers?

-Oh, mate!

0:29:400:29:44

You know what Tony's like. It was literally over several beers.

0:29:440:29:48

I formed a company with my family, my brother-in-law,

0:29:480:29:51

sister-in-law, wife and everyone, Surrey Entertainments,

0:29:510:29:54

and we've got an outdoor skating rink

0:29:540:29:57

and it's called skatinginthepark.co.uk

0:29:570:29:59

and Tony does the Christmas fair, does all the food

0:29:590:30:02

and different mulled wines and I'm down there, and I'm literally...

0:30:020:30:07

if I'm not down there in panto, or running my fictitious pub,

0:30:070:30:10

I'm there making sure the kids are having a good time on skates.

0:30:100:30:15

Do you skate, as well? That's something I've only done once.

0:30:150:30:17

-Have you really?

-Bit like nativity.

0:30:170:30:19

Yeah, no, I'm not very good at it, I tried to talk my wife

0:30:190:30:22

into doing the Bolero with me, but that was never going to happen.

0:30:220:30:25

I'm a big lad, and if I fall over, I break something, you know what I mean?

0:30:250:30:28

-You can say that again, James!

-What was that?

0:30:280:30:31

What was that little comment?

0:30:310:30:32

-What's that you've done there?

-You missed it, you see,

0:30:320:30:35

you were too busy talking!

0:30:350:30:37

-I'm more interested in what you've got!

-The recipe's on the website.

0:30:370:30:41

That is... I've just made a parfait, that is...

0:30:410:30:43

egg yolks mixed with a little bit of sugar, whisked up,

0:30:430:30:46

a touch of vanilla, some cream, whipped egg whites

0:30:460:30:48

and I've taken some of this, you can either dip this in chocolate,

0:30:480:30:51

-which I've got one already done.

-OK.

0:30:510:30:54

Alternatively, you can use this as it is

0:30:540:30:56

and this is the stuff dipped in chocolate, you see,

0:30:560:30:58

and then all I've done is munch that up.

0:30:580:31:01

-Try that.

-I know it's only a couple of days to Christmas,

0:31:010:31:03

what are you doing on Christmas Day? What will you be cooking?

0:31:030:31:06

What is the expectations on you, being that you are a famous chef?

0:31:060:31:09

My mother will do it. She's making the gravy.

0:31:090:31:12

Packet gravy, she puts a little bit of Bovril, little bit of Marmite in there...

0:31:120:31:16

A little bit of the juice...

0:31:160:31:18

Was your mum a big incentive for you to be a chef?

0:31:180:31:20

-Was she a great cook, your mum?

-Yeah, she's brilliant.

0:31:200:31:23

-What was her speciality?

-Her speciality is a roast dinner.

0:31:230:31:25

And my grandmother, her mother, was a bacon sandwich.

0:31:250:31:29

It's the best in the world.

0:31:290:31:30

-Nobody could ever make one like it.

-What was the secret?

0:31:300:31:33

She used to go on a Thursday to a very famous supermarket

0:31:330:31:37

beginning with M and S.

0:31:370:31:39

-Whoops, I've said it!

-That's narrowed it down, hasn't it?

0:31:390:31:43

She used to go there and go searching with her pension

0:31:430:31:46

for the best bread. She used to squeeze all the bread on Thursday,

0:31:460:31:49

get the best small little loaf of bread,

0:31:490:31:51

she used to get bacon from Scott's Butchers

0:31:510:31:53

and it was the best ever, Scott's Butchers is now shut down.

0:31:530:31:55

She used to cook it slowly on one of those gas enamel grills

0:31:550:31:58

and it was the best bacon sandwich ever, she put butter on it,

0:31:580:32:01

so much butter that used to go right the way through the slice of bread.

0:32:010:32:04

-Do you still do the same?

-Yes. But I can't make it like my granny.

0:32:040:32:08

Right, just explain what I'm eating here, because I have no idea.

0:32:080:32:12

It is on the website, just dive into it.

0:32:120:32:14

It's like ice cream, but it's richer,

0:32:140:32:16

-it's a parfait, it's got weird...

-A parfait is French for what?

0:32:160:32:20

Haven't got a clue.

0:32:200:32:22

Seriously, this is really good.

0:32:260:32:28

It's like a home-made Vienetta, but there you go.

0:32:280:32:31

THEY LAUGH

0:32:310:32:33

Shane will be facing either Food Heaven or Food Hell.

0:32:330:32:37

Food Heaven would be scallops, an individual scallop pie,

0:32:370:32:40

the scallops are sliced, pan-fried in butter,

0:32:400:32:42

with shallots and dry vermouth

0:32:420:32:44

and then I will add some cream, tomatoes, tarragon,

0:32:440:32:46

some fish stock, put the whole lot back into the shell,

0:32:460:32:48

cover it with puff pastry and then it's baked.

0:32:480:32:51

Or he could be facing that Food Hell - pork.

0:32:510:32:53

We're going to take a loin of pork, score it, season it

0:32:530:32:55

and then roll it tightly, roast it in the oven,

0:32:550:32:57

and then serve it with a warm apple sauce,

0:32:570:32:59

loads of Christmassy spices, spring greens and buttery mash on the side.

0:32:590:33:04

-Nightmare.

-You'll have to wait until the end of the show to see what fate decides.

0:33:040:33:08

It's time to see how Lorraine Pascale spends her Christmas morning

0:33:080:33:11

and it appears someone has bought her some slippers.

0:33:110:33:14

-Not me.

-Not me either.

0:33:140:33:16

On Christmas morning I like to get up early

0:33:460:33:49

and get the turkey out of the fridge, so it comes to room temperature.

0:33:490:33:54

The problem is, when you're cooking a turkey,

0:33:560:33:59

the breast is always ready before the legs.

0:33:590:34:02

And that's when it sometimes dries out.

0:34:020:34:05

So, I've got this little trick that I've found, which works quite well.

0:34:050:34:09

I get some frozen peas...

0:34:090:34:11

..and put them on the breast,

0:34:140:34:17

just whilst the turkey comes to room temperature,

0:34:170:34:20

and then this way, the breast cooks more slowly

0:34:200:34:22

and is ready at the same time as the legs.

0:34:220:34:26

Right, that's me back to bed for an hour.

0:34:260:34:29

Right, time to stuff the bird.

0:34:530:34:56

Always remember to give these a rinse off

0:34:560:34:58

before they go back in the freezer.

0:34:580:35:01

So, from the neck end,

0:35:030:35:06

just loosen the skin...

0:35:060:35:08

OK, it looks a bit scary, but...

0:35:090:35:13

it's all right.

0:35:130:35:15

Then just get your finger in

0:35:150:35:17

and really gently loosen the skin away from the flesh.

0:35:170:35:22

There's no quick way of doing this.

0:35:220:35:25

But the trick is not breaking the skin.

0:35:250:35:29

I'm happy with that.

0:35:300:35:33

Now, I'm going to take some herbs, I've got my sage here,

0:35:330:35:37

there's no need to chop them,

0:35:370:35:39

just rip them up and just shove them underneath the skin,

0:35:390:35:43

all the way in...

0:35:430:35:46

which is quite nice to see.

0:35:460:35:49

Bits of the herb through the skin.

0:35:490:35:52

I love rosemary and I love sage, it's such a great combination.

0:35:520:35:56

But too much sage can taste a little bit soapy.

0:35:560:36:00

Now, when I do roast turkey,

0:36:040:36:06

sometimes I do actually pierce the skin

0:36:060:36:09

and just put bits of rosemary in,

0:36:090:36:11

but this is kind of nice for Christmas.

0:36:110:36:13

That will be enough.

0:36:150:36:18

OK, I'm going to wash my hands and then season it.

0:36:210:36:25

So, whenever my dad cooks poultry,

0:36:400:36:42

he always puts a lemon or a lime in the cavity,

0:36:420:36:45

so I'm going to adopt that tradition.

0:36:450:36:47

So, just pop those in there.

0:36:510:36:53

And that is ready, I don't put any tin foil on or anything like that,

0:36:530:36:58

I'm going to roast it for about 30 minutes per kilo.

0:36:580:37:02

First 30 minutes goes in at 200 degrees

0:37:020:37:05

and then I turn it down to 180. OK.

0:37:050:37:08

SHE GROANS

0:37:110:37:13

That is a big bird.

0:37:130:37:15

There'll be loads for leftovers.

0:37:150:37:17

OK, time to get on with the rest of the veg,

0:37:170:37:19

starting with the goose fat roast tatties...

0:37:190:37:22

For extra crunchy roast potatoes,

0:37:220:37:25

take two kilos of potatoes,

0:37:250:37:28

peel and cut into large chunks,

0:37:280:37:29

and parboil for about eight to ten minutes.

0:37:290:37:32

Add 125 grams of goose fat or lard to a large roasting tin,

0:37:320:37:36

and pop into the oven to warm up for about five minutes.

0:37:360:37:40

Very carefully, add the potatoes and season well

0:37:410:37:44

and then roast for one hour and 15 minutes,

0:37:440:37:47

turning and basting every so often.

0:37:470:37:49

They should be cooked thoroughly and wonderfully crisp on the outside.

0:37:490:37:53

There are loads of things you can do with your other veg for Christmas lunch

0:37:530:37:57

and what you do depends so much on how much space you have

0:37:570:38:00

in the oven and how elaborate you want to be.

0:38:000:38:03

Here are my suggestions...

0:38:030:38:05

First off, complement sprouts with chestnuts

0:38:050:38:08

and one of my favourite ingredients, chorizo.

0:38:080:38:12

Rinse and trim the sprouts,

0:38:120:38:13

then slice them into half-centimetre pieces.

0:38:130:38:16

Pop them onto a baking tray and dot 25 grams of butter all over.

0:38:160:38:21

Season with salt and pepper

0:38:210:38:23

and then roast in the oven for 25 to 30 minutes,

0:38:230:38:27

adding the chorizo and the chestnuts halfway through.

0:38:270:38:30

The sprouts should have caught a rich golden colour

0:38:300:38:33

and be soft through when pierced with a knife.

0:38:330:38:36

Cut the carrots into large batons,

0:38:390:38:42

heat some oil in a large frying pan and then add the carrots.

0:38:420:38:45

Then, sprinkle with cinnamon and season with salt and pepper.

0:38:460:38:50

Cook over the hob for about 25 minutes until they are soft

0:38:500:38:54

and just beginning to char and turn regularly so they do not burn.

0:38:540:38:58

Then throw in the raisins and walnuts onto the carrots

0:38:580:39:01

for the last ten minutes of cooking.

0:39:010:39:03

Spoon into a serving bowl,

0:39:030:39:05

scatter the parsley all over and serve at once.

0:39:050:39:09

I'm also cooking my parsnips on the stove.

0:39:100:39:13

Heat two tablespoons of oil,

0:39:130:39:15

quarter the parsnips lengthways

0:39:150:39:17

and scatter them into the pan.

0:39:170:39:20

Sprinkle with thyme and rosemary, season well with salt and pepper

0:39:200:39:23

and toss everything together to coat.

0:39:230:39:26

Then, cook them for about 25 minutes, remembering to turn them regularly,

0:39:260:39:31

so they don't burn until they're just softened and beginning to char.

0:39:310:39:35

During the last five to ten minutes, drizzle over some maple syrup.

0:39:350:39:40

DOORBELL RINGS

0:39:400:39:42

-Hello!

-You all right?

-Rodney!

0:39:450:39:48

-Oh! My, you've grown!

-Merry Christmas!

-Hi.

0:39:480:39:53

Come in, just go through to the Christmas tree.

0:39:530:39:57

Mince pie, anyone?

0:39:590:40:01

Lovely.

0:40:010:40:03

-Cheers.

-Happy Christmas!

0:40:060:40:08

The bird is ready.

0:40:120:40:13

This is smelling so good!

0:40:130:40:17

And it's very heavy.

0:40:170:40:19

Look at that.

0:40:200:40:22

OK, so...

0:40:230:40:25

my mum used to tell me when I cooked poultry,

0:40:250:40:28

to check if the bird is ready,

0:40:280:40:30

just insert a knife into the thickest part and squeeze it,

0:40:300:40:33

and if the juices run clear, then it's done.

0:40:330:40:35

But...

0:40:350:40:37

I have my trusty thermometer.

0:40:370:40:39

It's really easy, it's instant-read.

0:40:390:40:42

I'll stick it into the thigh...

0:40:420:40:47

making sure I don't hit the bone.

0:40:470:40:49

What I'm looking for is internal temperature of about 70 degrees.

0:40:490:40:54

Many chefs argue about different temperatures,

0:40:540:40:56

but to keep it nice and easy, 70's good for me.

0:40:560:40:59

Perfect.

0:40:590:41:00

I want this to rest.

0:41:000:41:03

It's so important to rest... all meat when you cook it, really.

0:41:030:41:06

You can rest this for up to an hour,

0:41:060:41:09

but I'll rest it for about half an hour.

0:41:090:41:11

I don't think anyone will wait longer than that.

0:41:110:41:13

Try not to drop it. I won't be popular if I do.

0:41:130:41:18

There.

0:41:180:41:20

Just cover it with tin foil.

0:41:200:41:23

The only thing about resting it and covering it

0:41:250:41:28

is the skin can sometimes go a little soft.

0:41:280:41:31

It's lovely and crispy now,

0:41:310:41:32

so I am going to leave some gaps for the air to circulate.

0:41:320:41:36

The smell is just beautiful.

0:41:400:41:42

I've already done the stock for the gravy.

0:41:470:41:50

And this is how I made it.

0:41:500:41:52

'Rinse the turkey giblets

0:41:520:41:53

'and place them in a large pan

0:41:530:41:55

'with onions, carrots, celery, thyme, bay leaves and peppercorns.

0:41:550:41:59

'Pour over the water and slowly bring to the boil.

0:41:590:42:02

'Then simmer for between 30 minutes to two hours,

0:42:020:42:05

'before straining through a fine sieve.'

0:42:050:42:07

I have the roasting juices here,

0:42:070:42:09

from the turkey, for the gravy.

0:42:090:42:12

What I need...

0:42:120:42:14

is about three tablespoons

0:42:140:42:16

of the fat.

0:42:160:42:19

Get great flavour from this,

0:42:190:42:21

rather than just using butter.

0:42:210:42:23

I don't need the rest of this fat.

0:42:230:42:26

OK.

0:42:260:42:28

'Put the roasting tin with the turkey fat on a high heat on the hob,

0:42:310:42:34

'add three tablespoons of fine flour,

0:42:340:42:36

'and stir to form a paste.

0:42:360:42:39

'Add a glass of wine and allow it to bubble down

0:42:390:42:41

'until reduced by half,

0:42:410:42:43

'scraping in any scrappy bits with a wooden spoon.'

0:42:430:42:46

I'll get it really boiling.

0:42:460:42:48

It'll bubble away nicely.

0:42:510:42:53

It'll intensify the flavours

0:42:530:42:55

and drive off that really strong alcoholic smell.

0:42:550:42:58

'Gradually add the rest of the turkey juices,

0:42:580:43:01

'until the rest of the floury paste is dissolved,

0:43:010:43:03

'then finally add the stock made from the giblets.'

0:43:030:43:08

One final thing I really think adds

0:43:100:43:13

great flavour to gravy...

0:43:130:43:16

..rosemary.

0:43:170:43:19

Such a beautiful, aromatic smell...

0:43:190:43:23

and flavour.

0:43:230:43:24

I'll throw a couple of those in...

0:43:240:43:27

and leave that to bubble away.

0:43:270:43:30

'Bring to the boil and simmer for 20 minutes,

0:43:300:43:32

'or until thickened and reduced by half.

0:43:320:43:35

'Then check seasoning and adjust as necessary.'

0:43:350:43:38

This gravy is lovely and thick.

0:43:550:43:57

It smells wonderful.

0:43:570:43:59

Not a necessary step, but I do like to sieve my gravy.

0:44:010:44:05

Just pour it into the strainer like that.

0:44:050:44:09

Then just squish

0:44:090:44:11

all the flavour through the sieve, like that.

0:44:110:44:13

Then this goes into the gravy boat.

0:44:160:44:19

And it's ready to go.

0:44:190:44:21

It's ready!

0:44:210:44:22

Hooray! Lovely!

0:44:220:44:25

PARTY HUBBUB

0:44:270:44:30

Everyone help yourselves!

0:44:360:44:38

-Brussels sprouts, anyone?

-Yes, please.

0:44:400:44:42

It's all good, isn't it?

0:44:420:44:44

It's all delicious.

0:44:440:44:46

I have to say, I'm not the greatest lover of sprouts...

0:44:460:44:51

but these are very, very good.

0:44:510:44:53

-Cheers, everyone!

-ALL: Cheers!

0:44:530:44:56

Happy Christmas!

0:44:560:44:59

-Happy Christmas!

-Happy Christmas!

0:44:590:45:01

Next up is a man who made his culinary name in Sydney,

0:45:100:45:13

-but now he's over here, in West London.

-Yes.

0:45:130:45:15

-Living over here in West London.

-I am. How are you?

-It's Bill Granger. I'm very good.

0:45:150:45:19

This is my second cold Christmas, I'm quite excited.

0:45:190:45:22

-Are you excited?

-Yeah, it all make sense.

0:45:220:45:24

Most of us want to go the other way.

0:45:240:45:26

I know, but I grew up with my grandmother's hot-roast dinners,

0:45:260:45:29

with gravy like your mother's -

0:45:290:45:31

from the packet - in 40-degree heat.

0:45:310:45:33

It doesn't work so well, so I'm quite excited.

0:45:330:45:35

-This is the luxury of having salad in the winter.

-Oh, yeah.

0:59:010:59:03

-That's lemongrass.

-Oh, this is lemongrass!

-Yeah, yeah.

0:59:030:59:06

Lemongrass grows quite happily. It's easy to get lemongrass seed.

0:59:060:59:10

You can sow it again on your windowsill, but you must keep it warm for it to germinate.

0:59:100:59:14

Let's cut the bottom off.

0:59:140:59:16

-And that's the tender bit inside.

-Yes.

0:59:160:59:18

-I'm going to stick that in my salad.

-Yeah.

0:59:180:59:21

It's just amazing.

0:59:210:59:23

'Just a couple more veg and then I can't wait to get cooking.'

0:59:230:59:27

Celeriac.

0:59:270:59:29

Oh, I think there's some in here.

0:59:290:59:31

-On like a sort of really cold day, I like hot things.

-Yeah.

0:59:340:59:39

I like mustardy things or a bit of chilli.

0:59:390:59:41

Just something to sort of thaw out the freezing cold.

0:59:410:59:45

And horseradish works very well.

0:59:450:59:47

In fact, I'm sort of tempted to put a bit of horseradish on this salad.

0:59:470:59:51

-You grow it, don't you?

-Yeah, I'll grab you some, if you want.

-Could I have a root?

0:59:510:59:54

-Oh!

-There you are.

0:59:581:00:00

It's good stuff, isn't it?

1:00:041:00:06

'Fresh horseradish like this doesn't need much else.'

1:00:061:00:09

Lovely.

1:00:091:00:11

'Maybe just a drizzle of olive oil and some black pepper.'

1:00:111:00:14

You know what, I forgot to put a tiny little bit of lemongrass in there.

1:00:141:00:19

It's just not often I get the chance to use lemongrass as fresh as that.

1:00:191:00:23

'Finish with a pinch of smoked paprika and it's ready to go.'

1:00:231:00:27

It's going to be so fresh as well,

1:00:321:00:34

cos it's only 15 minutes ago since these were harvested.

1:00:341:00:38

It's funny to think of winter stuff

1:00:381:00:40

as being a little bit bland and stodgy,

1:00:401:00:42

but, actually, I'd really rather have flavours that were hot and bright

1:00:421:00:46

and refreshing and clean-tasting.

1:00:461:00:48

-And also, after Christmas, you know.

-Yeah, oh, yeah.

1:00:481:00:51

I want something to wake me up.

1:00:511:00:53

So I'm going to have a proper mouthful.

1:00:531:00:58

Make sure I get a bit of everything.

1:00:581:00:59

Mmm, that is genuinely very, very nice.

1:01:011:01:04

That's lovely, cos I'm normally a real carnivore,

1:01:041:01:07

and I won't normally eat something like that.

1:01:071:01:09

But if I ate a plateful of that, I'd be full.

1:01:091:01:10

You could put some shreds of cold turkey in that.

1:01:101:01:14

A bit of cold ham.

1:01:141:01:16

-Thank you very much for these ingredients.

-No problem at all.

1:01:161:01:19

Thank you very much indeed.

1:01:191:01:20

I remember, when I was a boy, the shops actually closed

1:01:281:01:31

between Christmas and the New Year.

1:01:311:01:33

And so, the house was literally full of food.

1:01:331:01:36

And that's what I love about this time of year.

1:01:361:01:38

Just a little bit of indulgence.

1:01:381:01:40

'But these days, the real fun starts on Boxing Day.

1:01:401:01:45

'I just love opening the fridge and finding half a Christmas pud here

1:01:451:01:49

'and some bits of cheese there.

1:01:491:01:51

'And seeing what treats I can knock up.

1:01:511:01:53

'Starting with transforming my leftover bird

1:01:541:01:57

'into something quite magical.

1:01:571:02:00

'I like to call this one "my perky turkey".'

1:02:001:02:03

All the flavours of Christmas Day are very traditional,

1:02:061:02:10

they're very much the flavours we grew up with.

1:02:101:02:14

We know exactly what to expect.

1:02:141:02:15

So, for any of the days that follow,

1:02:171:02:20

I want something completely different.

1:02:201:02:22

'So the garlic is going to form the base of a very un-Christmassy sauce

1:02:221:02:26

'and transform my leftover turkey.'

1:02:261:02:29

So I've mixed that with a little bit of salt

1:02:291:02:32

and turned it into a garlic cream.

1:02:321:02:34

And I'm going to put some flavours from the cupboard with it.

1:02:341:02:38

I'm going to start with some soy. It's dark and aromatic, quite salty.

1:02:391:02:44

And to that, a little bit of chilli sauce.

1:02:441:02:48

It can be a very sweet and mild one

1:02:481:02:49

or, if you like, something really fiery.

1:02:491:02:52

And then, some honey. I could use maple syrup.

1:02:521:02:55

I just want something very sweet

1:02:551:02:59

to balance the saltiness and the heat

1:02:591:03:02

of the other ingredients.

1:03:021:03:04

'A dollop of grainy mustard will add a bit more heat.

1:03:041:03:08

'Finish off with a drop of groundnut oil.

1:03:101:03:13

'Your sauce just needs to be runny enough to coat all of the meat.

1:03:131:03:17

'Now, to wrestle that turkey.'

1:03:171:03:21

The lovely thing about taking turkey off the bone

1:03:211:03:23

is that there's all these little bits

1:03:231:03:26

that lie at the bottom of the bird

1:03:261:03:29

and so everything that's hiding away here is full of flavour.

1:03:291:03:34

It's just too good to waste.

1:03:341:03:37

'Drizzle your sticky sauce over the shredded meat and toss

1:03:371:03:41

'till all the turkey is well covered.

1:03:411:03:43

'I'll leave that cooking just until the sticky seasonings caramelise.'

1:03:451:03:50

All of the flavours in the oven are very hot and sweet and aromatic,

1:03:531:03:58

and I want something completely different to go with them.

1:03:581:04:01

Blushed blood oranges,

1:04:061:04:09

they are so beautiful.

1:04:091:04:11

'This is a great excuse to throw in my favourite festive fruits.'

1:04:111:04:15

I know it's Christmas when there's a pomegranate around.

1:04:151:04:18

When I was a kid, my father used to sit and eat them with a pin.

1:04:181:04:21

The juice is amazing!

1:04:231:04:26

In those days after Christmas,

1:04:261:04:28

sometimes, if you squeeze a pomegranate in the morning,

1:04:281:04:31

and then put a little bit of fizz in with it,

1:04:311:04:33

it's a fabulous way to start the day.

1:04:331:04:36

'It's just a matter of putting your salad together.

1:04:361:04:39

'Starting with a handful of peppery watercress, the fruits

1:04:391:04:43

'and then, your sizzling turkey.'

1:04:431:04:45

With the hot stickiness of the turkey,

1:05:011:05:04

and the bite of the fruit,

1:05:041:05:06

those pomegranate seeds add that little bit of sourness

1:05:061:05:09

and just really finish that off.

1:05:091:05:10

Now, you've e-mailing us your seasonal foodie questions

1:05:171:05:20

and we're going to answer a few of them right now.

1:05:201:05:22

-So, Shane, do the honours, please.

-Yes, here we go.

1:05:221:05:24

This is, "Hi, James and the chefs..."

1:05:241:05:26

I use that term loosely. I'm kidding.

1:05:261:05:28

THEY LAUGH

1:05:281:05:30

"This Christmas will be our third as vegetarians..." Sorry, James.

1:05:301:05:33

"..and we were wondering if anyone had any interesting ideas

1:05:331:05:37

"for either sides or the main show-stopper.

1:05:371:05:39

"Thank you in advance. My seven-year-old daughter and I watch the show religiously every week.

1:05:391:05:43

"We love the show." And that's from Angie Chung, in Dublin, in Ireland, where my family are.

1:05:431:05:47

-Go on, then.

-What do you reckon, guys?

-I think you could do a free-form cheese tart.

1:05:471:05:51

You know, and make it with pastry, some ricotta,

1:05:511:05:54

-cheddar, a bit of goat's cheese in there.

-Lovely.

1:05:541:05:56

-Roll it up and bake it and then, just put a lot of veggies and sides. What do you think?

-Yeah.

1:05:561:06:01

We are, at work, now doing a sort of a whole baked celeriac,

1:06:011:06:04

where you take the whole celeriac, bake it with lots of butter...

1:06:041:06:07

-Or salt, you could do it in salt crust as well?

-Yeah, that sort of thing as well go on the side of it.

1:06:071:06:11

-Great idea. I suggest vegetarian stuffed chicken.

-Do you?

1:06:111:06:15

THEY LAUGH

1:06:151:06:16

-Tell her you can eat the stuffing.

-That's for Angie, in Dublin.

1:06:161:06:19

THEY LAUGH

1:06:191:06:20

Next one! "Hi, we love the programme!

1:06:201:06:22

"We watch it every week on the Saturday Kitchen..." But it's on Sundays. Aii!

1:06:221:06:25

"My Christmas question,

1:06:251:06:27

"we live in France, in The Vendee..." Oh...

1:06:271:06:30

"..and have lots of aperitifs in the evenings.

1:06:301:06:32

"However, we wanted some recipes for our Christmas soiree.

1:06:321:06:35

"We have done the usual cheese gougeres,

1:06:351:06:38

"open sandwiches, Bellinis, etc.

1:06:381:06:39

"But we'd love some quick recipes. Please, James, can you help us?

1:06:391:06:43

"We love the show." And that's from Win Parry, in Vendee, France.

1:06:431:06:46

I'll tell you what. At this time of the year, gateau mont blanc.

1:06:461:06:50

It's a must.

1:06:501:06:51

It's basically meringue nests, whipped cream and chestnut puree.

1:06:511:06:55

And you buy the chestnut puree, you can buy it in, it comes in the tins

1:06:551:06:58

and you either, traditionally, you would press it through a sieve

1:06:581:07:01

or, basically, to get these little strings of chestnut puree.

1:07:011:07:04

But if you mix the chestnut puree, the sweetened one,

1:07:041:07:06

with whipped cream and a touch of vanilla pod...

1:07:061:07:08

-Can we put this on the website?

-Yeah.

1:07:081:07:10

OK, this part is going to be on the website, OK?

1:07:101:07:13

It's on the website, folks. Next one.

1:07:131:07:16

Well, for me, I would do a quail's egg Scotch egg.

1:07:161:07:20

-Just simple. Buy a sausage...

-Fancy.

1:07:201:07:22

THEY LAUGH

1:07:221:07:23

-No, no, buy your sausage meat.

-It's a bit fiddly.

1:07:231:07:26

Wrap it round a semi-cooked quail's egg, coat it in breadcrumbs,

1:07:261:07:29

shallow fry it... Yeah, but you're going down the pudding line again, aren't you?

1:07:291:07:33

THEY LAUGH

1:07:331:07:34

ALL: Ooooh!

1:07:341:07:36

So long as you don't get your... There's nothing wrong with that!

1:07:361:07:40

THEY LAUGH

1:07:401:07:41

-What do you reckon?

-I don't reckon you can go past a good sausage roll.

1:07:411:07:44

-I'd get some...

-Sausage rolls?

1:07:441:07:46

-These people have been e-mailing us for months!

-No, no, no.

1:07:461:07:49

But what you're going to do...

1:07:491:07:50

It's sausage rolls! But what you're going to do is get some harissa,

1:07:501:07:53

spread the pastry with harissa,

1:07:531:07:55

and then, get merguez, the spicy North African lamb sausages.

1:07:551:07:58

-I'll let you off for that one.

-Roll it up, and you get a spicy lamb sausage, which is good.

1:07:581:08:02

One more! "Hello, I love the show..." But she's never written in before.

1:08:021:08:05

And this is a lady named Tricia.

1:08:051:08:07

"I was hoping you can answer my festive food question.

1:08:071:08:10

"The hardest thing for me to do, to cook at Christmas is nice vegetable side dishes,

1:08:101:08:14

"which is hard because I loathe Brussels sprouts and carrots."

1:08:141:08:17

I feel your pain there, Tricia.

1:08:171:08:19

"Now, this year, I'm having roast duck and I'd love to be able to serve something more

1:08:191:08:23

"than just potatoes and parsnips." That's from Tricia Grace.

1:08:231:08:26

What do you reckon? What would you do?

1:08:261:08:28

I'd get a big tray and fill it with sweet potato,

1:08:281:08:31

some beetroot in wedges, roast it with a little bit of olive oil, salt and pepper.

1:08:311:08:35

Then, 15 minutes to finish cooking,

1:08:351:08:37

-a bit of honey, vinegar, a bit of chilli flakes.

-Yeah.

1:08:371:08:40

-15 more minutes and it's done. You've got it all in together.

-OK, Tricia...

1:08:401:08:44

I would use Savoy cabbage, take the Savoy cabbage, slice it very finely,

1:08:441:08:48

blanch it, cook it, serve it with shallots,

1:08:481:08:52

chestnuts, bacon, all in there.

1:08:521:08:54

-And you'll love it.

-OK, now, the pro.

-Now, the pro.

1:08:541:08:58

THEY ALL TALK AT ONCE

1:08:581:09:00

This is what you're going to do, Tricia. Here we go.

1:09:001:09:03

Well, we don't do stuff like that.

1:09:031:09:04

I'd do something, you need to cut through the fattiness of the duck,

1:09:041:09:07

so I would do the parsnips, I would roast them,

1:09:071:09:09

but then, literally, just before you serve them, honey and sherry,

1:09:091:09:12

right at the last minute. And it soaks it all in.

1:09:121:09:15

They're fantastic, you get this real sharpness to go with it.

1:09:151:09:17

Mexican wave on that one, yeah!

1:09:171:09:20

THEY LAUGH

1:09:201:09:21

I would serve that with dauphinoise potatoes,

1:09:211:09:24

cos you'd make those the day before,

1:09:241:09:26

dauphinoise and you put turnips in it,

1:09:261:09:28

-you thinly slice it with turnips as well, fantastic with duck!

-Genius! See? Lads, read his book.

1:09:281:09:32

THEY LAUGH

1:09:321:09:33

Remember you can find loads more tips on our website.

1:09:331:09:35

Go to bbc.co.uk/food.

1:09:351:09:37

You can also find recipes we cooked in the studio on there too.

1:09:371:09:40

Right! Are you ready? Over here.

1:09:401:09:43

THEY ALL TALK AT ONCE

1:09:431:09:45

Our chefs here, we've got Nathan Outlaw

1:09:451:09:48

sitting proudly in the centre here of our board with 18.88 seconds.

1:09:481:09:52

I'm pretty sure he won't be there for long, though.

1:09:521:09:55

You guys are pretty quick on this as well.

1:09:551:09:57

Usual rules apply. Three-egg omelette cooked as fast as you can.

1:09:571:10:00

-Put the clocks on screen, please. You ready?

-Double humiliation.

1:10:001:10:03

-Omelette that in a Santa hat.

-Three, two, one...go!

1:10:031:10:07

Wrong bowl!

1:10:071:10:08

Do you want a sieve for that?

1:10:091:10:12

TALK OVER ONE ANOTHER

1:10:121:10:14

-SHANE:

-We talk about this in the Queen Vic.

1:10:161:10:18

Pans are so hot.

1:10:211:10:22

It's done already.

1:10:241:10:26

GONG CLANGS

1:10:301:10:33

THEY CHAT

1:10:351:10:39

At least you turned up. That's the main thing, Bill.

1:10:391:10:42

I know, but come on, cook. No? Look at that.

1:10:421:10:44

How many eggs did you put in there?

1:10:441:10:47

I broke one. Thought I'd get disqualified.

1:10:471:10:50

This is useless, isn't it?

1:10:521:10:55

-The man who made his business on eggs. It's impressive.

-I know.

1:10:551:10:59

I think I'll save it in the fold. There we go.

1:10:591:11:01

GONG SOUNDS

1:11:011:11:02

It was worth the wait though, I have to say.

1:11:021:11:04

It's pretty good. Happy with that?

1:11:061:11:08

I think so. Attention to detail involved in there.

1:11:081:11:13

Obviously!

1:11:131:11:14

What was Bill's like?

1:11:141:11:17

BILL: Don't you start criticising...

1:11:171:11:19

-Can I try some, by the way, because it's Christmas?

-That is cooked.

1:11:191:11:22

You can't knock that for not being cooked. Is that nice?

1:11:221:11:26

You need a sieve. Got shell in it.

1:11:261:11:29

What do you reckon?

1:11:301:11:32

-Is this about the timing thing? How quick?

-ALL: Yes.

1:11:321:11:36

Which one would you buy in the restaurant?

1:11:361:11:39

-I know that took a little bit longer.

-You'd rather wait

1:11:391:11:42

-ten seconds, wouldn't you?

-I think that was eh...

1:11:421:11:44

Attention to detail.

1:11:441:11:46

TALK OVER EACH OTHER

1:11:461:11:49

# We are the world We are the children... #

1:11:491:11:51

-Bill, you did it in...

-45 seconds.

1:11:511:11:55

Hour and a half!

1:11:551:11:57

But it was beautiful.

1:11:571:11:59

-You did it...do you think you're in the top ten?

-No way.

1:11:591:12:02

Not a cat in hell's chance.

1:12:021:12:04

You did it somewhere...if basically we've got her down here...

1:12:041:12:08

and you're about, sort of, here.

1:12:081:12:11

Bit like where Australia is, in the middle of nowhere.

1:12:111:12:14

-What about quality?

-You did it in 53.64 seconds.

1:12:141:12:18

-What about quality though? It was nice.

-He stays where he is.

1:12:181:12:22

Fair comment.

1:12:221:12:24

-Galton...

-With your lovely red jumper.

1:12:241:12:27

Thank you.

1:12:271:12:28

-You did it pretty quick.

-Did I? What time?

1:12:301:12:32

You did it...in fact, you did it so quick you knocked out...

1:12:321:12:36

Did I?

1:12:361:12:38

ALL: Ohhh!

1:12:381:12:41

It's not the Olympics, guys.

1:12:411:12:45

-You did it...

-I could've knocked five seconds off and all.

1:12:451:12:49

-You did it...

-You messed up by added eggs!

-23.8.

1:12:491:12:53

APPLAUSE

1:12:531:12:55

-However, you ain't going on.

-Get out of it.

1:12:591:13:04

Stay where you were.

1:13:041:13:07

Will Shane be getting his idea of food heaven,

1:13:071:13:09

that's scallop and puff pastry pie or food hell, roast loin of pork

1:13:091:13:13

with mulled apple sauce?

1:13:131:13:15

We'll find out what fate decides straight after a culinary journey

1:13:151:13:19

through the magical world of Raymond Blanc.

1:13:191:13:21

Today the French genius makes a childhood favourite - brioche.

1:13:211:13:25

In his Oxfordshire kitchen, Raymond is preparing for a day of baking.

1:13:291:13:33

Can I have a small mixing bowl please, guys?

1:13:331:13:37

Thank you, not that one. It's a glass bowl.

1:13:371:13:40

Can you get me a glass bowl? Adam. Adam.

1:13:401:13:45

I love baking. It's such a wonderful occupation and it fills up

1:13:451:13:49

your whole home with yeast, the fermentation, acid, sour,

1:13:491:13:54

sweet - wonderful baking, lovely flavours.

1:13:541:13:58

To begin, a classic dessert made with brioche,

1:13:581:14:01

a traditional French bread filled with a rich lemon cream...

1:14:011:14:05

To me, a brioche means a special day. A very special day.

1:14:081:14:13

Every day you'd have bread, but on Sunday or a festive day,

1:14:131:14:16

you would have brioche.

1:14:161:14:18

And that's worth waiting for. But the way to make it is so easy,

1:14:181:14:24

-I mean easy.

-Start by combining 500 grams of flour,

1:14:241:14:28

60 grams of sugar

1:14:281:14:32

and seven grams of salt.

1:14:321:14:34

You just give it a little mix

1:14:341:14:37

but if you are not connected with... Adam...

1:14:371:14:40

Adam. Well, there must be an extension here.

1:14:451:14:49

When you've got power, mix the ingredients together.

1:14:491:14:53

And now I crumble my yeast so it can mix very well

1:14:531:14:58

and slowly I release it into my bowl.

1:14:581:15:00

Yeast, a living fungus, is the magic ingredient which makes bread rise.

1:15:001:15:07

Tres bien.

1:15:071:15:08

-Add seven eggs...

-Voila.

-..and mix using a bread hook

1:15:121:15:16

until the dough becomes smooth and elastic.

1:15:161:15:19

-This should take five minutes.

-This one is a no-brainer.

1:15:191:15:23

It really is wonderfully easy and so satisfying.

1:15:231:15:26

There's hardly any effort because the machine does it for you.

1:15:261:15:29

Now I will add 300 grams of butter without any form of guilt.

1:15:381:15:43

Because it's so very good. All of that butter into my dough.

1:15:431:15:48

Then give the dough one last blast for five minutes on a medium speed.

1:15:481:15:54

OK, that's lovely, less sticky,

1:15:561:15:59

quite shiny. It's taken all of the butter, now this is ready.

1:15:591:16:04

You cannot go wrong.

1:16:041:16:06

The only thing that can go wrong if you weigh your ingredients wrong.

1:16:061:16:10

Prove the dough for an hour.

1:16:101:16:13

Set aside at room temperature so the yeast can get to work

1:16:131:16:16

and make the mixture expand.

1:16:161:16:19

The dough will then need to go into the fridge.

1:16:191:16:23

This one has been in the fridge for one hour.

1:16:231:16:25

The dough is much firmer, much stronger, easier to handle.

1:16:251:16:30

You couldn't handle a fresh dough. That one is perfect.

1:16:301:16:33

Your brioche dough is now ready.

1:16:331:16:35

Tres bien.

1:16:351:16:37

Voila.

1:16:371:16:39

Place on a board with greaseproof paper

1:16:431:16:47

and shape the dough into a circle.

1:16:471:16:49

So I make it completely by hand.

1:16:491:16:51

That is really home, the smell of home.

1:16:511:16:55

I think I had a good home, I suppose. I am very privileged, I realise that.

1:16:551:16:59

So I want to cover it, voila, nicely, for half an hour.

1:17:021:17:07

Now, make the cream filling.

1:17:071:17:10

For this, you'll need 250 mls of creme fraiche.

1:17:101:17:13

Enormous!

1:17:131:17:16

You don't look at your diet book here!

1:17:161:17:20

Rather nice! Ohh!

1:17:251:17:28

Problem is if you taste it, you want more!

1:17:281:17:31

Close that up.

1:17:311:17:32

Add six egg yolks...

1:17:321:17:33

-Beautiful.

-..and 60 grams of sugar.

1:17:331:17:37

As simple as that.

1:17:371:17:40

And then I am going to add the whole zest of a lemon

1:17:401:17:44

and the whole juice of the lemon.

1:17:441:17:47

Prepare the centre for the cream.

1:17:491:17:52

I want to pour some of my cream...voila...

1:17:521:17:57

Then glaze the crust.

1:17:571:18:00

Egg yolk with a bit of water or a bit of milk.

1:18:001:18:03

And sprinkle with nib sugar which can be bought from cookery shops.

1:18:031:18:07

Place in the oven at 200 degrees centigrade.

1:18:071:18:09

Set it onto a metal tray.

1:18:091:18:11

Finally, top up the cream.

1:18:111:18:13

After 20 minutes, the gateau will be ready.

1:18:181:18:21

Voila!

1:18:221:18:25

I must confess a little mistake here. You can all see it.

1:18:281:18:33

Here you can see, some of the cream has escaped.

1:18:331:18:37

I somehow went through the base of it

1:18:371:18:40

and I could have lost it all actually. No problem.

1:18:401:18:43

A gateau between friends.

1:18:431:18:45

You must do that dessert for a special treat, you must do it.

1:18:451:18:50

Right, it's that time of the show to find out whether Shane will be

1:19:051:19:08

facing food heaven or food hell.

1:19:081:19:10

Just to remind you food heaven - fantastic hand-dived scallops.

1:19:101:19:14

Probably Scottish scallops, I would have thought.

1:19:141:19:17

With puff pastry and a lovely sauce to go with it.

1:19:171:19:21

Alternatively the dreaded hell could be this -

1:19:211:19:23

a loin of pork, crispy crackling,

1:19:231:19:26

cabbage, some roasted apple sauce with those winter spices.

1:19:261:19:31

Pretty good over there.

1:19:311:19:34

But like I said, because we're not live today, we're going to let

1:19:341:19:37

fate decide in the form of the special Christmas crackers.

1:19:371:19:41

Inside one of them is the word heaven, in the other, hell.

1:19:411:19:43

-This is a bit like a doof-doofer on EastEnders.

-Yes.

-All right.

1:19:431:19:50

Take one, open it up!

1:19:501:19:52

Really. No, it's a big decision.

1:19:521:19:55

This will decide what I am going to eat for the day

1:19:551:19:57

and I don't want to eat pork.

1:19:571:19:59

Here we go, right, that one.

1:19:591:20:01

-Pop, there we go. What do I do?

-Go on, then.

1:20:031:20:06

-This is going to decide what I eat?

-Hopefully, yeah.

1:20:061:20:09

-It says Saturday Kitchen.

-Heaven!

1:20:111:20:14

CHEERING

1:20:141:20:17

-So, scallops it is.

-Here we go, scallops. Genius, this is.

1:20:221:20:26

We can lose this out of the way, guys. Get rid of all that.

1:20:261:20:29

Scallops, I am going to show you how to open one of these.

1:20:291:20:33

-These are hand-dived scallops.

-Where did you get them from?

1:20:331:20:37

A lot of them come from Scotland, the West Coast of Scotland.

1:20:371:20:39

Most great seafood comes from the West Coast of Scotland.

1:20:391:20:42

Cold seas. So you've got a flat side and a rounded side to the shell.

1:20:421:20:47

The reason they're hand-dived is you can go down, pick them

1:20:471:20:50

out of the bottom of the ocean. They're not net caught.

1:20:501:20:54

You're telling me there's people watching this show, that have

1:20:541:20:56

probably dived down under the water and got these for us.

1:20:561:20:59

-Yeah.

-Every credit to you.

-They're two quid each, mind.

1:20:591:21:03

Right, let's not waste them.

1:21:031:21:05

Take a table knife and slice it on the top. The scallop opens up.

1:21:051:21:10

What Galton will do is clean it all up and out

1:21:101:21:15

and then keep the shells,

1:21:151:21:17

particularly the base shells, which you are going to serve it back in.

1:21:171:21:20

I'll give Galton that, you can carry on and do that.

1:21:201:21:23

Meanwhile we have puff pastry which you can roll out into a square,

1:21:231:21:26

that would be great. Bill?

1:21:261:21:27

We're going to saute some spinach and do the sauce to go with that.

1:21:271:21:31

Puff pastry is made from butter, flour and water.

1:21:311:21:34

There's a great recipe for rough puff pastry on the website which

1:21:341:21:38

-is Michel Roux's recipe.

-It's brilliant, James.

1:21:381:21:41

You make it sound so easy making puff pastry

1:21:411:21:44

and I would love to know how to make it.

1:21:441:21:46

-Find it on the website.

-How big do you want this, James?

1:21:461:21:49

Twice the size of that would be great.

1:21:491:21:51

Make the sauce,

1:21:511:21:53

because this is really quick to go with the scallops.

1:21:531:21:56

Start off with some diced shallots.

1:21:561:21:59

We use shallots because they're milder than onions.

1:21:591:22:02

-So take this, thinly slice it.

-I would have lost two fingers by now.

1:22:021:22:09

-Thinly slice it like that.

-OK.

1:22:091:22:14

Your character has had some amazing storylines on Albert Square.

1:22:141:22:18

-None more so than what's happening at the moment.

-I know.

1:22:181:22:22

Well, listen, I know a lot of people tuned in...it's been

1:22:221:22:25

an ongoing story which has been going on for the last ten months,

1:22:251:22:29

about Kat's affair with one of Alfie's acquaintances

1:22:291:22:35

-from the past.

-Which you can't say.

-I can't say.

1:22:351:22:39

People have been speculating for the last eight months

1:22:391:22:43

and what a great story to play, though.

1:22:431:22:46

-It's been brilliant, in all honesty.

-There you go, puff pastry.

1:22:461:22:49

-Brilliant and you made that with the butter?

-Butter, flour, water.

1:22:491:22:53

-This is called the book turn.

-Buck turn?

-Book.

-Book.

1:22:531:22:56

-YORKSHIRE ACCENT:

-All right!

1:22:561:22:58

We just found out Elvis is dead. Y'all right?

1:22:581:23:01

A book turn.

1:23:031:23:04

-That's what it is.

-Fold it again?

-You can just roll it out.

1:23:041:23:08

-We've spinach here.

-And you just fried the spinach?

1:23:081:23:12

-That's it, just a touch of butter.

-Brilliant.

-Next we make the sauce.

1:23:121:23:16

-Shallots in here will soften, dry vermouth.

-Dry vermouth.

1:23:161:23:20

Which is fantastic. Dip your finger in. Tastes of apples.

1:23:201:23:25

Amazing.

1:23:251:23:26

-That's lovely. I will have a pint of that.

-High in alcohol.

1:23:261:23:30

It's high in alcohol, so we cook a little of that off.

1:23:301:23:33

-ORIENTAL ACCENT:

-When you touch pan, you can leave temple.

1:23:331:23:37

Chicken stock.

1:23:391:23:41

-And then we add some double cream.

-This is great!

1:23:411:23:45

-Get the shell here.

-I used to sell these when I was ten,

1:23:451:23:48

down the market. I'd paint them, flog them for decoration.

1:23:481:23:52

It was hard graft, in London when I had to sell all these things.

1:23:521:23:57

I would just paint shells. Why I become an actor, I have no idea.

1:23:571:24:01

-And then look.

-Look at them.

-Look at the scallops.

1:24:011:24:05

-Cut these in half, these are hand-dived.

-Hand-dived.

1:24:051:24:09

Right, what I want you to do is take this, egg wash,

1:24:091:24:14

with egg yolk, please.

1:24:141:24:17

-You don't need to pass that through a sieve.

-Sieving or not?

1:24:171:24:20

I don't want you sieving, messing around.

1:24:201:24:22

Right, so this is tomato concasse, which is basically diced tomatoes...

1:24:221:24:26

But you can get them in the tin?

1:24:261:24:28

Not these. Sauce is there, look. Bring that down. Add tomatoes to it.

1:24:281:24:34

We add some seasoning, black pepper, bit of salt, some tarragon in there.

1:24:341:24:41

Ideally, Galt, we need this as soon as possible.

1:24:411:24:44

Let me ask you something, Jimmy.

1:24:441:24:46

Were you secretly thinking thank God we got the scallops and not pork?

1:24:461:24:50

I quite like the scallops. But look, egg wash.

1:24:501:24:55

-Like this. Over the top.

-How good is this?

1:24:551:25:00

Take this, there you go, bit of that.

1:25:001:25:06

Make it look like I'm doing something. Look, I'm stirring.

1:25:061:25:09

-I am helping.

-Bit of the sauce.

-Look at that.

1:25:091:25:13

In amongst this.

1:25:151:25:17

Seriously, at home, I know there's people, couple of days

1:25:171:25:21

before Christmas, thinking let's have scallops on Christmas Day.

1:25:211:25:25

Take the pastry. There's a reason I have done it this way.

1:25:251:25:28

Look, look at that shape is when you put it on.

1:25:281:25:31

You cut it off.

1:25:341:25:35

You are an artist. Seriously!

1:25:371:25:40

I know it's the morning, but can I just do this? You're an artist.

1:25:401:25:45

-You're like the Constable of cooking!

-I try my best.

1:25:451:25:49

Know what I mean?

1:25:491:25:52

-Do you mean Constable in the artist or the policeman?

-The artist!

1:25:521:25:57

Seriously, mate, that's brilliant.

1:25:571:25:58

They go in the fridge, when you need them

1:25:581:26:01

and then you put them in the oven.

1:26:011:26:03

In the oven for eight minutes, see and then...

1:26:031:26:08

Lads, watch and learn.

1:26:081:26:11

-Take these out.

-Wow! Wow!

1:26:111:26:15

And then what you need to do is egg wash them straight away.

1:26:151:26:19

-Look and watch.

-Ainsley couldn't do this.

-Look at them shine!

1:26:191:26:23

Got a little bit of shine to them as well. Grab this

1:26:251:26:30

and ideally what you want is to turn that off.

1:26:301:26:34

CRASH

1:26:361:26:37

There's a deer down! No-one panic, step away from the scallops.

1:26:371:26:45

There's a deer down. Dear is all right. He's lost his eyes.

1:26:451:26:49

It's a no-eyed-deer!

1:26:491:26:51

CHEERING

1:26:511:26:54

Good Christmas gag for everyone.

1:26:541:26:57

Mate, come on, come on everybody, round of applause. Look at that. Eh?

1:26:591:27:03

Only Christmas on Saturday Kitchen would we get away

1:27:031:27:07

with scallops in pastry.

1:27:071:27:09

-And all done without a sieve or flowers.

-And no eggs.

1:27:091:27:12

-Go on, then, dive in.

-That looks... Seriously? Thank you so much.

1:27:121:27:18

Break into the pastry, there you go.

1:27:181:27:21

Can I just say it's a genuine pleasure to be here today

1:27:211:27:24

and do this? This is incredible.

1:27:241:27:27

To go with this Olly has chosen...

1:27:271:27:29

Is that all I've got left over for my dish?

1:27:351:27:37

He gets 24 quid, you know!

1:27:371:27:40

-What do you reckon?

-Oh!

1:27:421:27:45

It will be hot.

1:27:451:27:47

I know over the six years you've been doing this show, mate,

1:27:471:27:50

you had many a guest and many a chef come here

1:27:501:27:52

and talk about their food heaven and hell.

1:27:521:27:56

But this is...

1:27:561:27:57

..two BAFTAs I got, by the way... that's genuinely incredible food.

1:27:571:28:06

Seriously. It's delicious and you guys should be embarrassed.

1:28:061:28:14

BILL: I am.

1:28:141:28:16

James...We laughed at him on Strictly,

1:28:161:28:22

but we've forgiven him for that.

1:28:221:28:25

But he's come here and created... This is incredible, mate.

1:28:251:28:29

-Thank you so much, genuinely.

-That's all on Saturday Kitchen.

1:28:291:28:33

Thanks to Galton and Bill and Shane Ritchie for the compliments.

1:28:331:28:36

Cheers to Olly for the leftover bit of wine.

1:28:361:28:40

All the recipes cooked in the studio are on the website...

1:28:401:28:43

bbc.co.uk/saturdaykitchen.

1:28:431:28:45

We'll see you next week but from all here, have a very Merry Christmas.

1:28:451:28:50

ALL: Merry Christmas.

1:28:501:28:52

CHEERING

1:28:521:28:54

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