0:00:02 > 0:00:03Good morning! Merry Christmas.
0:00:03 > 0:00:06We've got a star-studded line-up of chefs and recipes for you today,
0:00:06 > 0:00:09so let's get cooking. This is Christmas Saturday Kitchen.
0:00:29 > 0:00:31And welcome to the show.
0:00:31 > 0:00:33Yes, it's Christmas,
0:00:33 > 0:00:36so we've got a traditional pantomime theme to the show today.
0:00:36 > 0:00:38- CREW:- Oh, no, we don't!
0:00:38 > 0:00:40Cooking with me in the studio are
0:00:40 > 0:00:43some glittering stars of the food world, but where are they?
0:00:43 > 0:00:45It's Nadiya Hussain,
0:00:45 > 0:00:47the winner of the Great British Bake Off.
0:00:47 > 0:00:51She was cheered to victory by a staggering 14 million of you.
0:00:51 > 0:00:54She's the newly crowned Fairy Godmother of baking.
0:00:54 > 0:00:57Now, can you magic me some more chefs, please?
0:00:57 > 0:00:59But who is in the horse?
0:00:59 > 0:01:00NEIGHING
0:01:00 > 0:01:01Horse, can you speak?
0:01:01 > 0:01:03MAN SPEAKS IN FRENCH
0:01:03 > 0:01:06NEIGHING AND SNORTING
0:01:06 > 0:01:07Cut the...
0:01:07 > 0:01:08JAMES LAUGHS
0:01:08 > 0:01:11- NEIGHING - I am not a horse. I am a donkey.
0:01:11 > 0:01:13LAUGHTER
0:01:13 > 0:01:16It's the man at the helm of the award-winning Club Gascon in London,
0:01:16 > 0:01:20it's the Michelin starred Frenchman, Pascal Aussignac!
0:01:20 > 0:01:21CHEERING
0:01:21 > 0:01:22Hi, James!
0:01:22 > 0:01:25We don't want to know where you've been putting your head, either.
0:01:25 > 0:01:27But who's at the front?
0:01:27 > 0:01:30It's another Frenchman with an equally distinctive cooking style.
0:01:30 > 0:01:34He also holds a coveted Michelin star above his Mayfair brasserie. It's...
0:01:34 > 0:01:37- Moi!- ..Eric Chavot!
0:01:37 > 0:01:38CHEERING
0:01:38 > 0:01:40NEIGHING
0:01:40 > 0:01:43See, I've always said this show was pantomime
0:01:43 > 0:01:45and now it finally is one.
0:01:45 > 0:01:47- CREW:- Oh, no, it isn't!
0:01:47 > 0:01:48Oh, yes, it is.
0:01:48 > 0:01:51Pascal, you're kicking off. What are you going to make for us?
0:01:51 > 0:01:53- FRENCH ACCENT:- We are going to do pine-smoked pheasant
0:01:53 > 0:01:56with artichoke pebbles and a chicory glaze
0:01:56 > 0:01:58with oysters and Guinness.
0:01:58 > 0:02:01I've got no idea what you just said, but it looks fantastic.
0:02:01 > 0:02:04So, Eric, the horse, what are you cooking?
0:02:04 > 0:02:06I am going to cook the horse.
0:02:06 > 0:02:07NEIGHING
0:02:07 > 0:02:10- What are you going to do? - A peppered venison steak
0:02:10 > 0:02:13with honey-glazed root vegetables
0:02:13 > 0:02:16and a little bit of garlic Savoy cabbage.
0:02:16 > 0:02:19Nice venison as well. Peppered, sealed on the outside,
0:02:19 > 0:02:21nice and pink in the centre.
0:02:21 > 0:02:24Nadiya, what are you going to be doing? Baking, I presume?
0:02:24 > 0:02:27A bit of baking. I'm doing a spiced biscotti
0:02:27 > 0:02:29with an orange syllabub dip.
0:02:29 > 0:02:32So, there you have it, three fabulous and festive dishes,
0:02:32 > 0:02:35and also, we've got an all-star line-up of foodie films
0:02:35 > 0:02:38from the BBC's archive. There's Christmas recipes from Rick Stein,
0:02:38 > 0:02:42Nigella Lawson, those Hairy Bikers and the fabulous Mary Berry.
0:02:42 > 0:02:45Now, our special guest today knows a thing or two about pantomime.
0:02:45 > 0:02:47- CREW:- Oh, no, he doesn't!
0:02:47 > 0:02:49That's the last time, I'm warning you!
0:02:49 > 0:02:52He's one of the country's best-loved TV and stage performers,
0:02:52 > 0:02:55with a career spanning an amazing 50 years.
0:02:55 > 0:02:57He's probably the best dame in the business.
0:02:57 > 0:03:01Please welcome the always-understated Christopher Biggins!
0:03:01 > 0:03:03APPLAUSE
0:03:03 > 0:03:04Hi, James!
0:03:04 > 0:03:05Hello.
0:03:05 > 0:03:07What am I?
0:03:09 > 0:03:11Please! I couldn't possibly tell you!
0:03:11 > 0:03:14I'm supposed to be Prince Charming but I feel like a cross between
0:03:14 > 0:03:17some BacoFoil and "Gordon's alive!".
0:03:17 > 0:03:20So, what about this, then?
0:03:20 > 0:03:21Tell us the story about this.
0:03:21 > 0:03:24I'm doing Aladdin at the Theatre Royal in Nottingham,
0:03:24 > 0:03:26and I play Widow Twankey,
0:03:26 > 0:03:28as you can probably see,
0:03:28 > 0:03:31- because there's a lovely washing machine up there.- Right.
0:03:31 > 0:03:33The rest of the frock is absolutely fantastic.
0:03:33 > 0:03:36I've got 12 new costumes. It's going to be sensational.
0:03:36 > 0:03:38I'm expecting you, throughout the show,
0:03:38 > 0:03:41- to teach the French about pantomime. - I'll explain it.
0:03:41 > 0:03:43It is kind of unique to the UK.
0:03:43 > 0:03:45It is very unique. Other countries have tried it.
0:03:45 > 0:03:49Australia does a bit of it, America failed, really,
0:03:49 > 0:03:51but it's so English it's not true.
0:03:51 > 0:03:53And you do it better than anybody.
0:03:53 > 0:03:56Well, I enjoy doing it, I must say. It's really good fun.
0:03:56 > 0:03:58Understated, you see. At the end of today's programme,
0:03:58 > 0:04:01I'll either cook Food Heaven or Food Hell for Biggins.
0:04:01 > 0:04:04There's something based on your favourite ingredient, Food Heaven,
0:04:04 > 0:04:06or your nightmare ingredient, Food Hell.
0:04:06 > 0:04:08- So, Food Heaven?- Well, I love fish
0:04:08 > 0:04:11and I love... Funnily enough, I adore Dover sole
0:04:11 > 0:04:14with taking it off the bone. I really enjoy that in a restaurant,
0:04:14 > 0:04:17rather than having it filleted for me.
0:04:17 > 0:04:20There's something about it that's very exciting.
0:04:20 > 0:04:23What about the dreaded Food Hell?
0:04:23 > 0:04:24Would it be duck?!
0:04:24 > 0:04:26No, it wouldn't be a duck!
0:04:26 > 0:04:28Duck!
0:04:28 > 0:04:32No, I've just come back from Vietnam and we went on the Mekong River...
0:04:32 > 0:04:35- Not dressed like that, I hope. - No, but it was fascinating
0:04:35 > 0:04:39and the food wasn't that great, I have to say.
0:04:39 > 0:04:42There was a lot of fatty meats, I hate fatty meats,
0:04:42 > 0:04:45and what is that Chinese vegetable which I'm not that keen on?
0:04:45 > 0:04:48- Um... Bok choi.- Yes, that's not one of my favourites, either.- OK.
0:04:48 > 0:04:51I can't believe I'm having this serious conversation with you
0:04:51 > 0:04:54dressed like that! Mind you, look at me!
0:04:54 > 0:04:56So, it's Dover sole or a fatty piece of pork belly for Biggins.
0:04:56 > 0:05:00I'm going to serve the whole fish with a classic brown shrimp sauce.
0:05:00 > 0:05:03It's called a beurre noisette. The sole is dusted with flour,
0:05:03 > 0:05:06pan-fried and the sauce is made with plenty of butter,
0:05:06 > 0:05:08shallots, lemon juice and shrimps,
0:05:08 > 0:05:12and I'll serve it with steamed new potatoes, blanched French beans
0:05:12 > 0:05:16- and a few toasted almonds in that butter as well.- Oh! I'm salivating!
0:05:16 > 0:05:18Or he could be facing Food Hell -
0:05:18 > 0:05:21fatty meat - and I've gone with pork belly for this one.
0:05:21 > 0:05:24The pork is doused with boiling water, left to dry,
0:05:24 > 0:05:27then it's rubbed with Chinese five-spice powder,
0:05:27 > 0:05:30some sugar, salt and left to marinade overnight,
0:05:30 > 0:05:33then it's roasted, served with Asian greens, spring onions and chilli,
0:05:33 > 0:05:36tossed with a palm sugar dressing to go with it. You'll have to wait
0:05:36 > 0:05:39till the end of the show to find out which one Mr Biggins is getting.
0:05:39 > 0:05:41- You hungry?- Very.- Good.
0:05:41 > 0:05:44- Bring it on.- And I can get out of this ridiculous uniform as well.
0:05:44 > 0:05:47Starting off proceedings is Pascal Aussignac.
0:05:47 > 0:05:50While I take this off, what are you cooking, Chef?
0:05:50 > 0:05:51Hi, James.
0:05:51 > 0:05:53You know, it's Christmas,
0:05:53 > 0:05:57so I've proposed the idea of using the leftover of the Christmas tree,
0:05:57 > 0:05:59to use it in the smoker
0:05:59 > 0:06:02to smoke some different food.
0:06:02 > 0:06:04This Christmas tree is plastic!
0:06:04 > 0:06:06OK. Forget this one! That's the real one.
0:06:06 > 0:06:08What are we doing with it?
0:06:08 > 0:06:11- Smoking?- Yes, we will smoke the pheasant.- OK.
0:06:11 > 0:06:15So the idea is also to make a dish which is simple to do at home.
0:06:15 > 0:06:19Because the legs are cooking longer than the breast,
0:06:19 > 0:06:23the idea is to, um, to cook it a second time.
0:06:23 > 0:06:26Or the day after. Or you can marinade them
0:06:26 > 0:06:29for another recipe. So, what you want to do,
0:06:29 > 0:06:31- you just take the breast...- OK.
0:06:31 > 0:06:34- You want me to do these artichokes? - Yes.
0:06:34 > 0:06:37- So, if you can peel the Jerusalem artichoke...- OK.
0:06:37 > 0:06:39So what are you doing with the pheasant?
0:06:39 > 0:06:43The idea is to take the flesh out of the breast - everybody can do it,
0:06:43 > 0:06:45it takes seconds -
0:06:45 > 0:06:50- and it's to make a recipe which is in half an hour done at home.- OK.
0:06:50 > 0:06:54So, this is just using the pheasant breast? We're not using the legs?
0:06:54 > 0:06:57Yes. The only bit we don't use is the bone.
0:06:57 > 0:07:00The breasts... The legs, you can marinade them
0:07:00 > 0:07:03or roast them later on. It doesn't matter. At this stage,
0:07:03 > 0:07:06the idea is to do the smoking time,
0:07:06 > 0:07:09so you just flame the pine...
0:07:09 > 0:07:13So, obviously, it will be a bit more dry after Christmas,
0:07:13 > 0:07:15so it will flame more.
0:07:19 > 0:07:23But you can still see, already, the...smoke.
0:07:23 > 0:07:25Any particular pine for this one or...
0:07:25 > 0:07:27Scots pine.
0:07:27 > 0:07:30In Gascony, we are surrounded by pine trees all over,
0:07:30 > 0:07:34so it's fantastic, because you can do a lot of dishes
0:07:34 > 0:07:36flavoured with pine.
0:07:36 > 0:07:39Even better... You see?
0:07:39 > 0:07:42Very simply... It's not cooking,
0:07:42 > 0:07:44it's just smoking on the surface.
0:07:47 > 0:07:51- Et voila. You leave it for five minutes, roughly.- OK.
0:07:51 > 0:07:54You want the artichokes... These just get boiled?
0:07:54 > 0:07:56Yes, please. You cover with water
0:07:56 > 0:08:00and some rosemary, thyme, salt, olive oil...
0:08:00 > 0:08:01OK.
0:08:01 > 0:08:04- And use a little bit of olive oil? - Yes, please.
0:08:04 > 0:08:06Just a touch.
0:08:06 > 0:08:10So, that will be for the breasts.
0:08:10 > 0:08:14And this one will be for the second garnish,
0:08:14 > 0:08:16which will be chicory...
0:08:18 > 0:08:21- Rosemary, thyme...- ..which we will also use for the sauce.- OK.
0:08:21 > 0:08:23Bay leaves?
0:08:23 > 0:08:25Bay leaves, yeah.
0:08:25 > 0:08:27Everything you want, in a way.
0:08:27 > 0:08:29It needs to be very aromatic.
0:08:29 > 0:08:30All right.
0:08:30 > 0:08:32Not too much sugar.
0:08:32 > 0:08:36- Just a bit.- Cos this can be quite bitter, but this takes the bitterness
0:08:36 > 0:08:39- a little bit...- Yes, but because of the balance, we will see.
0:08:39 > 0:08:40It's quite interesting.
0:08:40 > 0:08:42So, that has been smoked.
0:08:42 > 0:08:45We can leave it longer if we want. Put in the pan...
0:08:47 > 0:08:49We don't need that any more.
0:08:49 > 0:08:52- We don't need that any more. - That's done with.
0:08:52 > 0:08:54And some salt...
0:08:56 > 0:08:58Of course, a bit of butter!
0:08:58 > 0:09:02- Put that one on there. - Oh, you French! So saucy!
0:09:02 > 0:09:04LAUGHTER
0:09:04 > 0:09:05Put in the oven...
0:09:07 > 0:09:09..for five, six minutes.
0:09:09 > 0:09:12Now, this year's been great for you.
0:09:12 > 0:09:14- Your restaurant celebrated, what, 18 years now?- Exactly.
0:09:14 > 0:09:16Club Gascon is 18 years old
0:09:16 > 0:09:19and we are doing, next year, a big revamp of the restaurant
0:09:19 > 0:09:22and the bar next door
0:09:22 > 0:09:25- because it's all about, reenergise the restaurant.- Yeah.
0:09:25 > 0:09:28And it's good to do something new.
0:09:28 > 0:09:31So, it will be very interesting to redevelop ideas
0:09:31 > 0:09:34from Club Gascon... It's an old place now.
0:09:34 > 0:09:36- It's 18 years old.- Yeah.
0:09:36 > 0:09:39Right. So, what are we doing, then?
0:09:39 > 0:09:42- Is this caramelising the chicory? - Yeah. I will deglaze now,
0:09:42 > 0:09:44just like this. Very simply.
0:09:44 > 0:09:47Now, for anybody that hasn't been to your restaurant,
0:09:47 > 0:09:52tell us about it, because it's classic with a twist.
0:09:52 > 0:09:54Yeah, it's all about Gascony.
0:09:54 > 0:09:57As the name suggests, it's all about flavours from Gascony avec...
0:09:57 > 0:10:01- with a twist.- So, with these, you're just gently cooking them?
0:10:01 > 0:10:05Yeah. Just up to the reduction.
0:10:05 > 0:10:07- It needs to be just cooked, tenderised.- OK.
0:10:09 > 0:10:12The artichokes, you bring those to the boil till they're soft,
0:10:12 > 0:10:15- they've been left to cool and then deep-fried?- Yes,
0:10:15 > 0:10:17so it looks like a little pebble, a golden pebble.
0:10:17 > 0:10:21- What's happening with the oysters? - Put that inside.- All of it?
0:10:21 > 0:10:24- Everything?- Everything. - The whole lot in?- Perfect.
0:10:24 > 0:10:27- And then we're blending these?- Yes, we will blend with the chicory.
0:10:27 > 0:10:29- OK.- But I will need this.
0:10:29 > 0:10:33So, obviously, we don't need to overcook these ones,
0:10:33 > 0:10:35because it is to be blended.
0:10:35 > 0:10:36OK.
0:10:37 > 0:10:39A little bit of the sauce.
0:10:39 > 0:10:41- I keep this one for the decor.- OK.
0:10:41 > 0:10:43For the plate.
0:10:43 > 0:10:46- Blend?- Yes. Just a second.
0:10:46 > 0:10:48You need a bit more butter!
0:10:48 > 0:10:50Butter? Good.
0:10:50 > 0:10:52It's good for you now, butter, isn't it?
0:10:52 > 0:10:55That's what I've been talking about for years!
0:10:55 > 0:10:59- Squeeze some lemon.- Everybody was taking the mickey out of me.- I know.
0:10:59 > 0:11:02- There you go.- Yes. A bit of salt.
0:11:02 > 0:11:03- Allez.- And then blitz.
0:11:03 > 0:11:05- And blitz.- OK.
0:11:13 > 0:11:14The breasts are cooked.
0:11:18 > 0:11:20- OK.- So, you see,
0:11:20 > 0:11:22there's no danger.
0:11:22 > 0:11:26- It's nicely coloured.- Yes. - And it's still soft and tender,
0:11:26 > 0:11:27- no pressure.- OK.
0:11:27 > 0:11:30Right, I'll get the artichokes out.
0:11:30 > 0:11:33Yeah.
0:11:35 > 0:11:38- All right. So, now...- There you go.
0:11:38 > 0:11:41So, you strain the sauce...
0:11:41 > 0:11:45If you can season the... Exactly. The...
0:11:45 > 0:11:47LAUGHTER
0:11:47 > 0:11:49..the pebbles.
0:11:52 > 0:11:55Jerusalem artichokes - topinambours.
0:11:55 > 0:11:57And there's the chicory.
0:11:57 > 0:11:59- The chicory.- Yeah.
0:11:59 > 0:12:01The breasts...
0:12:01 > 0:12:04- Which you also re-season a bit. - Yeah.
0:12:04 > 0:12:08You can leave it full, or cut in two, for example.
0:12:08 > 0:12:10- Right.- You see?
0:12:10 > 0:12:11- Perfect.- It's moist.
0:12:11 > 0:12:14- Perfectly cooked, Chef.- Thank you.
0:12:14 > 0:12:16I try!
0:12:16 > 0:12:18LAUGHTER
0:12:18 > 0:12:20- The chicory...- Right...
0:12:23 > 0:12:26- And here you've got some oyster leaf.- Oyster leaf?
0:12:26 > 0:12:29Yeah. It's a very interesting flavour.
0:12:29 > 0:12:32It is like an herb, but it has the taste of oyster.
0:12:32 > 0:12:36So, that dish, realistically, has been done in, what?
0:12:36 > 0:12:38- Ten minutes?- Yeah.
0:12:38 > 0:12:40That looks fantastic.
0:12:40 > 0:12:42- There we are.- Give us the name of this dish.
0:12:42 > 0:12:45So it's called pine-smoked pheasant,
0:12:45 > 0:12:47artichoke pebbles...
0:12:47 > 0:12:49Guinness and oyster sauce.
0:12:49 > 0:12:51Easy as that.
0:12:55 > 0:12:57Over you come. Have a seat there.
0:12:59 > 0:13:02- There we are.- Dive into that one. - Very good.
0:13:02 > 0:13:04I'll pass you a few pebbles. Dive into those.
0:13:04 > 0:13:09- So, oysters... - Oh, sorry, I'm depriving you of...
0:13:09 > 0:13:11Non. Ca va.
0:13:11 > 0:13:13MUFFLED SPEECH
0:13:13 > 0:13:16NADIYA LAUGHS
0:13:16 > 0:13:19- That's very good.- Hot! - There's some water there!
0:13:19 > 0:13:21- Happy with that?- Mmm-mmm.
0:13:21 > 0:13:23What about the oyster sauce?
0:13:23 > 0:13:26- Delicious. Really delicious.- Happy with that?- Really, really nice.
0:13:26 > 0:13:28We need some wine to go with this
0:13:28 > 0:13:31and we sent our very own Cinderella and Prince Charming,
0:13:31 > 0:13:34otherwise known as Peter Richards and Susie Barrie to Winchester
0:13:34 > 0:13:36to soak up some of the festive spirit
0:13:36 > 0:13:39and to find the wines to go with today's dishes.
0:13:39 > 0:13:43- Now, we've loosened the purse strings a little bit...- Oh! Hot!
0:13:43 > 0:13:45Well, it is Christmas, of course.
0:13:45 > 0:13:48LAUGHTER
0:13:48 > 0:13:51Let's see what they chose to go with Pascal's pheasant.
0:13:51 > 0:13:53Enjoy this one.
0:13:54 > 0:13:56I'm here in wonderful Winchester
0:13:56 > 0:13:58to find our wines for today's show.
0:13:58 > 0:14:01There's only one thing missing -
0:14:01 > 0:14:02Prince Charming.
0:14:02 > 0:14:04And here I am.
0:14:04 > 0:14:07But there's no time to lose, Cinders,
0:14:07 > 0:14:08your carriage awaits.
0:14:14 > 0:14:16TING!
0:14:36 > 0:14:38TING!
0:14:42 > 0:14:45I'll admit that Pascal's pine-smoked pheasant
0:14:45 > 0:14:48caused a bit of a stir in our household,
0:14:48 > 0:14:50and not just because it tastes amazing.
0:14:50 > 0:14:54Like many married couples, Peter and I tend to disagree about things
0:14:54 > 0:14:56from time to time, and in this instance,
0:14:56 > 0:14:59we both had a favourite match for Pascal's dish,
0:14:59 > 0:15:02but they were different wines.
0:15:03 > 0:15:07For me, that smoky pheasant and rich Guinness and oyster sauce
0:15:07 > 0:15:09cry out for a red wine,
0:15:09 > 0:15:13and the king of grape varieties, when it comes to matching with game,
0:15:13 > 0:15:16is Pinot Noir, so my choice is the gorgeous
0:15:16 > 0:15:21Ara Select Blocks Pinot Noir from Marlborough in New Zealand.
0:15:21 > 0:15:25My first instinct was for a more traditional style of Pinot Noir,
0:15:25 > 0:15:27from Pascal's homeland in France
0:15:27 > 0:15:31but, actually, that intense Guinness and oyster sauce,
0:15:31 > 0:15:35and the bittersweet chicory actually suits a more rounded, richer,
0:15:35 > 0:15:37fruit-forward style of Pinot,
0:15:37 > 0:15:40which is exactly what you get from New Zealand.
0:15:42 > 0:15:45Mmm. It's super-elegant wine,
0:15:45 > 0:15:48with a smoky note
0:15:48 > 0:15:50and a gentle, creamy texture
0:15:50 > 0:15:53that tie in beautifully with the caramelised chicory
0:15:53 > 0:15:55and the pine-smoked pheasant.
0:15:55 > 0:15:57Now, I don't entirely disagree with Peter,
0:15:57 > 0:16:00because that is a very good match,
0:16:00 > 0:16:03but because pheasant meat is pale and quite subtly flavoured,
0:16:03 > 0:16:08and then that Jerusalem artichoke adds a nutty, buttery character,
0:16:08 > 0:16:12I think the ultimate wine with this dish is not red, but white,
0:16:12 > 0:16:18and so I've chosen this Rully en Rosey from Burgundy in France.
0:16:18 > 0:16:22When you consider the main flavours of the dish -
0:16:22 > 0:16:25the smoky pheasant, the chicory, the artichokes and the oysters,
0:16:25 > 0:16:30they all totally suit a full-flavoured white wine.
0:16:32 > 0:16:35A wine with refreshing acidity to
0:16:35 > 0:16:38cleanse your palate between mouthfuls
0:16:38 > 0:16:39and yet with a hint of creamy oak
0:16:39 > 0:16:42to balance the richness of the dish,
0:16:42 > 0:16:46all of which describe this Rully quite perfectly.
0:16:47 > 0:16:51So, given that neither of us is backing down on this one,
0:16:51 > 0:16:55it's over to you guys in the studio to sort out this marital dispute.
0:16:55 > 0:16:56BOTH: Cheers!
0:16:58 > 0:17:01Cheers, indeed. Well, you've got a choice to make, really. Red or white?
0:17:01 > 0:17:05I have to say - I'll stick my neck out - to me, it'd be the white wine.
0:17:05 > 0:17:07- I agree with you.- Me too. - That's three.
0:17:07 > 0:17:10- Go for the white.- Four. - The white's delicious.
0:17:10 > 0:17:12Why do you think that? Particularly for the oysters?
0:17:12 > 0:17:16- The pheasant is a white meat and the oyster takes over...- Yeah.
0:17:16 > 0:17:19Is it too strong, the sauce?
0:17:19 > 0:17:21No, the sauce is...
0:17:21 > 0:17:24So, actually, the white one...
0:17:24 > 0:17:27- How were the pebbles? - The pebbles are delicious.
0:17:27 > 0:17:29I'm the designated driver today.
0:17:29 > 0:17:31Exactly. Right, coming up,
0:17:31 > 0:17:34Eric has something stunning to share with us. What are you doing?
0:17:34 > 0:17:37We're going to do peppered hoi sin venison,
0:17:37 > 0:17:41we're going take some black peppercorn and juniper berries
0:17:41 > 0:17:45and blitz them. Quite heavily peppered.
0:17:45 > 0:17:48- As a steak, it's going to take about four, five minutes.- Yeah.
0:17:48 > 0:17:50Served rare. And so, being winter,
0:17:50 > 0:17:53no vegetables, so beautiful roots,
0:17:53 > 0:17:57carrots, salsify, root vegetables...
0:17:57 > 0:18:00- Beetroot? - No, I don't put beetroot...
0:18:00 > 0:18:02We've got ruby carrots...
0:18:02 > 0:18:05I only asked for the title of the recipe!
0:18:05 > 0:18:08Rick Stein is in full festive mood today.
0:18:08 > 0:18:11He's using his knowledge of the Far East
0:18:11 > 0:18:14to come up with ideas for ways to use up leftover turkey.
0:18:14 > 0:18:16Go on, carry on.
0:18:26 > 0:18:28I love Christmas. So much so,
0:18:28 > 0:18:32that I didn't even mind putting up the Christmas decorations
0:18:32 > 0:18:35in the middle of summer in order to film this programme.
0:18:35 > 0:18:39It's one of those strange little eccentricities of working in TV -
0:18:39 > 0:18:43Christmas specials being filmed in June.
0:18:43 > 0:18:46But I'd just returned from filming my latest series
0:18:46 > 0:18:49all around the Far East,
0:18:49 > 0:18:51an odyssey which inspired me
0:18:51 > 0:18:54to come up with the answer to that big cooking dilemma
0:18:54 > 0:18:58facing us all at Christmas time - what to do with that cold turkey.
0:19:01 > 0:19:03There's things you can do -
0:19:03 > 0:19:07spicy, spiky things, like this salad I'm just about to make
0:19:07 > 0:19:10from Vietnam. By the end of it, you'll be saying,
0:19:10 > 0:19:12"THAT'S what to do with a turkey!"
0:19:16 > 0:19:19So, I'm just slicing these up to go in the salad.
0:19:19 > 0:19:21I hope you like my decorations.
0:19:21 > 0:19:24You might think they're a little over the top.
0:19:24 > 0:19:26I went mad in the supermarket.
0:19:26 > 0:19:28It's not quite Nigella.
0:19:28 > 0:19:31I think hers are a bit more faultless and understated,
0:19:31 > 0:19:33but I like them.
0:19:35 > 0:19:38I'm using Chinese leaves to make up this salad,
0:19:38 > 0:19:41but any crisp type of lettuce would do the trick.
0:19:41 > 0:19:44You want to end up with a bit of a bite to it.
0:19:44 > 0:19:46Shred it or chop it fairly finely
0:19:46 > 0:19:49and chuck it in with the turkey meat.
0:19:49 > 0:19:52So now I'm going to cut a couple of bits of carrot
0:19:52 > 0:19:54using the mandolin here.
0:19:54 > 0:19:58The mandolin's an easy way to cut the carrot into thin strips
0:19:58 > 0:20:01called "julienne". That's better than grating it.
0:20:01 > 0:20:03It looks better.
0:20:03 > 0:20:07Then onto that put a handful of crisp bean sprouts,
0:20:07 > 0:20:11a similar amount of finely chopped shallots and some chopped peanuts.
0:20:12 > 0:20:16One of the things that distinguishes these salads from Vietnam
0:20:16 > 0:20:19is the enormous amount of herbs that go into them.
0:20:19 > 0:20:22They grow the most wonderful aromatic herbs,
0:20:22 > 0:20:24some which you find quite difficult to get here,
0:20:24 > 0:20:27particularly one called Vietnamese mint,
0:20:27 > 0:20:29although I have grown it in my garden,
0:20:29 > 0:20:32but it was killed off in a savage winter.
0:20:32 > 0:20:35But this time, I'm just using mint and coriander and basil
0:20:35 > 0:20:39to sort of approximate that Vietnamese mint flavour.
0:20:39 > 0:20:41It does really quite well.
0:20:44 > 0:20:47To get a piquant dressing, add some red chillies
0:20:47 > 0:20:50to some chopped garlic in a bowl,
0:20:50 > 0:20:51put in a good amount of sugar.
0:20:51 > 0:20:55It doesn't have to be palm sugar, but that would be best.
0:20:55 > 0:20:58Then some fish sauce and a splash of rice wine vinegar
0:20:58 > 0:21:01and a lot of lime juice.
0:21:01 > 0:21:03Perhaps use a couple of limes.
0:21:03 > 0:21:07A quick whizz round to dissolve the sugar
0:21:07 > 0:21:09and dress the salad as normal,
0:21:09 > 0:21:11to get everything well and truly coated.
0:21:11 > 0:21:14It should look all wet and glistening.
0:21:14 > 0:21:19Don't forget that it's one of those salads that's best made
0:21:19 > 0:21:22immediately before going to the table.
0:21:24 > 0:21:25That is so nice.
0:21:25 > 0:21:29One of the things about turkey meat, it is quite strong,
0:21:29 > 0:21:32and that's one of the things I'm really not sure I like about
0:21:32 > 0:21:35leftover turkey dishes, but this works a treat
0:21:35 > 0:21:38because there are lots of other robust flavours with it -
0:21:38 > 0:21:40you've got chilli, lime
0:21:40 > 0:21:42and lots and lots of herbs
0:21:42 > 0:21:44and the turkey meat.
0:21:44 > 0:21:46It's in harmony.
0:21:50 > 0:21:52My journey throughout the Far East
0:21:52 > 0:21:54took me from Indonesia, Cambodia,
0:21:54 > 0:21:57Thailand, through Malaysia and Vietnam
0:21:57 > 0:22:00to Sri Lanka and Bangladesh.
0:22:07 > 0:22:09Everywhere, I was bowled over
0:22:09 > 0:22:12by the perfectly balanced fresh food.
0:22:12 > 0:22:16In every dish, there were lots of vegetables,
0:22:16 > 0:22:19plenty of rice and a little protein.
0:22:20 > 0:22:23They don't actually celebrate Christmas in any of the countries
0:22:23 > 0:22:26I visited, but they do have more than their fair share of
0:22:26 > 0:22:29religious festivals and celebrations.
0:22:29 > 0:22:31Unlike us,
0:22:31 > 0:22:35they do sit down regularly for meals with the whole family.
0:22:35 > 0:22:37They don't waste any food
0:22:37 > 0:22:40and they know how to eat healthily.
0:22:40 > 0:22:43At this time of year, when we're building up our annual blow out
0:22:43 > 0:22:46with the family, I know we can learn a lot
0:22:46 > 0:22:48from the way they do things out East.
0:22:48 > 0:22:50Food is not just a meal to them,
0:22:50 > 0:22:52it's almost a religion in itself,
0:22:52 > 0:22:56and every meal becomes a joyous celebration.
0:22:57 > 0:23:00So, this Christmas, give a thought to ringing the changes.
0:23:00 > 0:23:03Nasi goreng, so popular in Indonesia,
0:23:03 > 0:23:06this would be an excellent dish to
0:23:06 > 0:23:08have on New Year's morning for breakfast.
0:23:10 > 0:23:13So having got my wok really hot,
0:23:13 > 0:23:17I'm adding two or three tablespoons of ordinary vegetable oil,
0:23:17 > 0:23:19some garlic, and two types of chillies -
0:23:19 > 0:23:22the first, just some medium-hot ones
0:23:22 > 0:23:25and then just a little hit of bird's eye chillies -
0:23:25 > 0:23:27then some sliced shallots.
0:23:27 > 0:23:29Just stir-fry those together.
0:23:29 > 0:23:31"Nasi goreng" - it just means fried rice
0:23:31 > 0:23:34and you get it all over Indonesia and Malaysia.
0:23:34 > 0:23:37If you're me, you get it all over your shirt, as well.
0:23:37 > 0:23:39Now some carrots.
0:23:39 > 0:23:41You just want to take the crispness off them,
0:23:41 > 0:23:44but they still want to have a bit of al dente-ness to them.
0:23:44 > 0:23:46Now the spice paste. In that goes.
0:23:46 > 0:23:51Lovely. Lots of spice paste - that's where all the flavour comes form.
0:23:51 > 0:23:54If you want to know how the paste is made - wait for it -
0:23:54 > 0:23:58black pepper, sesame seeds, nutmeg, macadamia nuts, shallots,
0:23:58 > 0:24:01lemon grass, ginger, galangal, garlic,
0:24:01 > 0:24:04fresh turmeric, chillies, palm sugar, shrimp paste,
0:24:04 > 0:24:06lime juice and a little oil,
0:24:06 > 0:24:08all mashed together.
0:24:08 > 0:24:10And now a little bit of tomato puree,
0:24:10 > 0:24:13just to bring the colour up, like that.
0:24:13 > 0:24:15And very important in Indonesian cooking,
0:24:15 > 0:24:17some ketjap manis -
0:24:17 > 0:24:20obviously where the word "ketchup" comes from.
0:24:20 > 0:24:22Not an American word - Indonesian.
0:24:22 > 0:24:24Just stir that in a little bit.
0:24:24 > 0:24:29Now for the rice, and it is a way of using up lots of leftovers
0:24:29 > 0:24:32with rice, and, obviously, in that case,
0:24:32 > 0:24:35this is the perfect dish for turkey.
0:24:35 > 0:24:36So, in that goes.
0:24:36 > 0:24:38I'm going to put some prawns in there as well,
0:24:38 > 0:24:41just to give it a bit of deluxe-ness,
0:24:41 > 0:24:42make it a really special dish.
0:24:42 > 0:24:46I'm just going to put some green beans in there,
0:24:46 > 0:24:49just to bring up the colour. Again, Indonesians, like all
0:24:49 > 0:24:52South-East Asians, looking for texture as well as lovely colours.
0:24:52 > 0:24:54Now the turkey.
0:24:54 > 0:24:56I've cut it into inch slices.
0:24:56 > 0:24:58This goes in right at the end,
0:24:58 > 0:25:01cos you don't want to break the turkey up. It's already cooked.
0:25:01 > 0:25:04And a good lot of spring onions just to go in at the end,
0:25:04 > 0:25:07so you've got that slightly raw taste of the onions.
0:25:07 > 0:25:10A tablespoon or so of soy sauce.
0:25:10 > 0:25:12Stir that in very gently.
0:25:12 > 0:25:15And that's it, except for my fried egg.
0:25:15 > 0:25:18This is what I had for breakfast nearly every day.
0:25:18 > 0:25:21The fried egg seems to make it just right.
0:25:21 > 0:25:26Oh, by the way, you sprinkle some slightly crispy fried onions
0:25:26 > 0:25:30on top of the egg, almost like a seasoning,
0:25:30 > 0:25:33and then you add a bit of tomato and cucumber as a garnish.
0:25:39 > 0:25:40Thanks for that, Rick.
0:25:40 > 0:25:43There's never any leftover turkey in my house,
0:25:43 > 0:25:45as you won't see it in the kitchen in the first place!
0:25:45 > 0:25:48But there are a few things I've got left over on Boxing Day,
0:25:48 > 0:25:50and I've got a few of them here.
0:25:50 > 0:25:52I'm going to create waffles,
0:25:52 > 0:25:55cos I think these are brilliant around Boxing Day.
0:25:55 > 0:25:58You can make them nice and quick,
0:25:58 > 0:26:00you can flavour them with whatever you want,
0:26:00 > 0:26:04so you could put chicken, cooked bacon, ham, nuts, a bit of fruit,
0:26:04 > 0:26:06a few herbs, smoked salmon, mackerel.
0:26:06 > 0:26:09This is the little bit of leftover bacon in my house(!)
0:26:09 > 0:26:13We'll do two dishes - one sweet, one savoury - using the same mix.
0:26:13 > 0:26:17My favourite dish is waffles with crispy bacon and maple syrup.
0:26:17 > 0:26:20- I see you've got maple syrup there. - That's what you're getting.
0:26:20 > 0:26:23I just love... You go to America
0:26:23 > 0:26:26and you ask for pancakes or waffles
0:26:26 > 0:26:29and they put about 16 on a plate, don't they?
0:26:29 > 0:26:31With a whole pig on it
0:26:31 > 0:26:33and then a container of maple syrup.
0:26:33 > 0:26:36- That's what you're getting.- Fabulous.
0:26:36 > 0:26:39The first thing we do is we melt the butter.
0:26:39 > 0:26:42So, you've got the flour, the sugar's gone in here,
0:26:42 > 0:26:44a pinch of salt in there,
0:26:44 > 0:26:47and then we're going to add the milk. So the milk gets thrown in.
0:26:47 > 0:26:50Then add the eggs. Throw everything in.
0:26:50 > 0:26:52So, it's a really simple waffle mix.
0:26:52 > 0:26:55Then we've got some baking powder here.
0:26:55 > 0:26:57That all goes in.
0:26:57 > 0:26:59And then we take our...
0:26:59 > 0:27:02Basically, just make this butter go cold
0:27:02 > 0:27:05by throwing it in, then mix that lot together.
0:27:05 > 0:27:07Then we mix it all up.
0:27:07 > 0:27:10This is going to be our waffle mixture,
0:27:10 > 0:27:13which we'll turn some into sweet, some into savoury.
0:27:13 > 0:27:15I'll put chopped chives and bacon in one,
0:27:15 > 0:27:19and leave the other one with a bit of mint and maybe some almonds,
0:27:19 > 0:27:22and do that as a sweet one for the other one.
0:27:22 > 0:27:25Mix it all together. It's as simple as that to make a waffle mixture.
0:27:25 > 0:27:28Now, I was reading quite a lot about you recently.
0:27:28 > 0:27:32Your career - is it right you started off
0:27:32 > 0:27:34and you wanted to be a vicar?
0:27:34 > 0:27:38There were three things when I was at school I wanted to be.
0:27:38 > 0:27:39One was an actor,
0:27:39 > 0:27:41one was a vicar
0:27:41 > 0:27:45- and one was a chef.- I didn't know that.- Cos I loved food.
0:27:45 > 0:27:48As you can tell!
0:27:48 > 0:27:52So, I played many, many vicars,
0:27:52 > 0:27:56including the sex-crazed vicar in the first series of Poldark.
0:27:56 > 0:27:58- Yeah.- And I've done a lot of cooking,
0:27:58 > 0:28:01so all I've got to do is crack the acting and I've done it all.
0:28:01 > 0:28:03- But you've done some serious stuff as well.- Oh, yes.
0:28:03 > 0:28:08- Royal Shakespeare Company from Henry VIII to Macbeth, all that sort of stuff.- Absolutely.
0:28:08 > 0:28:11I was with the RSC and I then did things like I, Claudius,
0:28:11 > 0:28:16playing Nero, which I think is still one of the great series on TV.
0:28:16 > 0:28:20Thankfully, the DVD sells really well.
0:28:20 > 0:28:22It won't be on television
0:28:22 > 0:28:24because I don't think they can afford all of us.
0:28:24 > 0:28:26The repeats would be enormous.
0:28:26 > 0:28:29But some of the great shows you've been involved in,
0:28:29 > 0:28:31Some Mothers Do 'Ave 'Em...
0:28:31 > 0:28:34For me, the iconic Porridge has to be the one, really.
0:28:34 > 0:28:36Well, I mean, it's 40 years since Porridge,
0:28:36 > 0:28:39and working with the great Ronnie Barker
0:28:39 > 0:28:42and, as I always say, the greatness of Ronnie Barker was
0:28:42 > 0:28:44that he was not a comedian.
0:28:44 > 0:28:46He was a comedy actor,
0:28:46 > 0:28:48and he had generosity,
0:28:48 > 0:28:51whereas most comedians take everything for themselves.
0:28:51 > 0:28:54They take all the funny lines, don't think about anybody else,
0:28:54 > 0:28:57but Ronnie saw the whole picture, and if he felt
0:28:57 > 0:29:00one of Dick Clement and Ian La Frenais' lines that he said
0:29:00 > 0:29:03was better said by my character, or someone else's character,
0:29:03 > 0:29:05he would allow them to say it.
0:29:05 > 0:29:08That was the generosity of the man, because he saw the whole picture.
0:29:08 > 0:29:11Now, pantomime. You got into pantomime quite young.
0:29:11 > 0:29:14- Was it 28 you started at? - It was absolutely that young
0:29:14 > 0:29:16and I kept turning it down.
0:29:16 > 0:29:20I kept saying, "No, I'm an actor. I don't do things like that, darling.
0:29:20 > 0:29:23"No, no!" And then they mentioned money...
0:29:23 > 0:29:26and I was absolutely amazed!
0:29:26 > 0:29:28I mean, they paid me a fortune.
0:29:28 > 0:29:31I remember, the seats were 1/6-, I think.
0:29:31 > 0:29:34I don't know where they got the money from.
0:29:34 > 0:29:36Of course, we do do two shows a day.
0:29:36 > 0:29:39- It is a tremendous amount of work. - 12 shows a week.
0:29:39 > 0:29:40It's quite something.
0:29:40 > 0:29:42Because you are Mr Pantomime.
0:29:42 > 0:29:44Or Mrs.
0:29:44 > 0:29:46Well, Mrs! But you are.
0:29:46 > 0:29:50- The whole thing suits your character, everything about you.- I love it.
0:29:50 > 0:29:53- You come alive when you do it. - I really do.
0:29:53 > 0:29:56And the marvellous thing about pantomime is the audience.
0:29:56 > 0:29:58The audience is just fantastic.
0:29:58 > 0:30:00You know, you might feel on day four,
0:30:00 > 0:30:03in the matinee, "I don't think I can do this!"
0:30:03 > 0:30:05You go out, and the audience lift you
0:30:05 > 0:30:07and they take you away with them.
0:30:07 > 0:30:09It's just marvellous. And I'm lucky,
0:30:09 > 0:30:12because I do a lot of audience participation,
0:30:12 > 0:30:15especially the song sheet, which I absolutely adore.
0:30:15 > 0:30:16Tell us about what you're doing,
0:30:16 > 0:30:19because you're ¾ of the way through. What are you doing at the moment?
0:30:19 > 0:30:21Yeah, we opened about ten days ago,
0:30:21 > 0:30:26and it's going really well. We're at the Theatre Royal in Nottingham,
0:30:26 > 0:30:28and this year, it's the 150th anniversary
0:30:28 > 0:30:30of this wonderful Matcham Theatre.
0:30:30 > 0:30:33So we're having a great time.
0:30:33 > 0:30:36My son, Aladdin, is played by Simon Webb,
0:30:36 > 0:30:38and then my other son, Ben Nickless,
0:30:38 > 0:30:40is playing Wishy.
0:30:40 > 0:30:45- And...we're a strange family... You know Simon Webb, do you?- Yes.
0:30:45 > 0:30:47- And your...your... - I'm the mother.
0:30:47 > 0:30:50Your finale, there's something about a zip wire...
0:30:50 > 0:30:52Oh, yeah, in the finale, I fly in.
0:30:52 > 0:30:56And it's wonderful to see a man as big as me fly in,
0:30:56 > 0:30:58- dressed as a Chinese lantern. - JAMES LAUGHS
0:30:58 > 0:31:01It brings the house down, it's absolutely marvellous.
0:31:01 > 0:31:04James Barron is the most wonderful villain, Abanazar.
0:31:04 > 0:31:06- I can see- you- playing Abanazar,
0:31:06 > 0:31:08you know, when we do pantomime next year.
0:31:08 > 0:31:11D'you know what? I've been asked to do pantomime, it just frightens me,
0:31:11 > 0:31:13you see. This show's hard enough.
0:31:13 > 0:31:17So we've got our crispy bacon here. The waffles are cooking away.
0:31:17 > 0:31:20I thought I'd do this, one with ice cream, one not, as well.
0:31:20 > 0:31:22To go with this, as well.
0:31:22 > 0:31:26You've done all manner of different stuff. Was it 2007, now, the jungle?
0:31:26 > 0:31:28Eight years ago. I mean, it's terrifying.
0:31:28 > 0:31:31But you won Celebrity Come Dine With Me, didn't you?
0:31:31 > 0:31:34- I did, I did.- The only show that my mother watches.- Is it?
0:31:34 > 0:31:37Apart from...well, she watches this occasionally, but she watches
0:31:37 > 0:31:39Come Dine With Me. She said, "You need to do that."
0:31:39 > 0:31:41- You- should- do Come Dine With Me.
0:31:41 > 0:31:44Come Dine With Me had that... Julia Bradbury got all of us drunk.
0:31:44 > 0:31:47I went home that night, my partner opened,
0:31:47 > 0:31:48and I threw up all over Neil!
0:31:48 > 0:31:50LAUGHTER
0:31:50 > 0:31:53I mean, it was hysterical. I can't tell you.
0:31:53 > 0:31:55So what's the secret of you doing it, then?
0:31:55 > 0:31:57If you won it, what's the secret?
0:31:57 > 0:32:00Because didn't you go out and... You bought supermarket own pate,
0:32:00 > 0:32:02didn't you, and passed it off as your own?
0:32:02 > 0:32:07No, what happened was, it was a TV channel that suddenly said...
0:32:07 > 0:32:10I've got a lot of art in my house, and they said, "We need to check
0:32:10 > 0:32:13"with all your artist friends whether we can shoot."
0:32:13 > 0:32:17And I said, "No, hang on, I don't think I want to use my house,"
0:32:17 > 0:32:20so they said, "All right, we'll find you a house."
0:32:20 > 0:32:23So they found me a house, which...the kitchen was terrible!
0:32:23 > 0:32:26The fridge was...I don't think it chilled anything!
0:32:26 > 0:32:29So I put my smoked haddock mousse into the fridge,
0:32:29 > 0:32:31and I went to look at it,
0:32:31 > 0:32:33- and it was...it was still moving. - JAMES LAUGHS
0:32:33 > 0:32:36I said, "I know what we'll do, and I said to the crew...
0:32:36 > 0:32:38- Oh, my goodness, look at that! - That's the dessert. Carry on.
0:32:38 > 0:32:42Very good. I said to the crew, "Let's go to my favourite shop
0:32:42 > 0:32:44"round the corner, my favourite supermarket.
0:32:44 > 0:32:47"I know exactly where it is, on which shelf it is."
0:32:47 > 0:32:50So we ran in, we brought it out, and I served it.
0:32:50 > 0:32:53And Edwina Currie said, "Oh, this is delicious.
0:32:53 > 0:32:54"How do you get that swirl on the top?"
0:32:54 > 0:32:57"Most difficult thing," I said, "Edwina, that swirl."
0:32:57 > 0:32:59- LAUGHTER - That is the most difficult...
0:32:59 > 0:33:00Oh, look!
0:33:00 > 0:33:02Oh! Oh! I'm in heaven!
0:33:02 > 0:33:04LAUGHTER
0:33:04 > 0:33:05# I'm in heaven... #
0:33:05 > 0:33:09- Can I eat it?- Can I mention the jacket? Cos that is superb.
0:33:09 > 0:33:11I used to wear something like this when I did Strictly.
0:33:11 > 0:33:14You start off with Strictly, and you go, right, I'm wearing black,
0:33:14 > 0:33:17- cos it's more flattering.- Yeah.- And then by week two, when I think
0:33:17 > 0:33:19it was Colin Jackson came out in a pink top
0:33:19 > 0:33:20and started spinning around everywhere,
0:33:20 > 0:33:24you started with one sequin. By week four, you looked like that.
0:33:24 > 0:33:26I know. I love this. I did...
0:33:26 > 0:33:29I was a judge on the tour of Dancing On Ice,
0:33:29 > 0:33:31and they made this for me. It's...
0:33:31 > 0:33:34I love. You can tell I like camp things.
0:33:34 > 0:33:37And this is quite camp, I must say, James.
0:33:37 > 0:33:39Look at this!
0:33:41 > 0:33:44- Heaven.- It's delicious, isn't it? - It is...
0:33:44 > 0:33:45heaven.
0:33:45 > 0:33:48- You're a good actor, as well. - No, no, no!
0:33:48 > 0:33:49He could be facing Food Heaven,
0:33:49 > 0:33:52Dover sole - the fish is dusted with flour then pan-fried
0:33:52 > 0:33:55and served with a sauce made from plenty of butter, shallots,
0:33:55 > 0:33:57lemon juice, parsley and brown shrimps. And it's served with
0:33:57 > 0:34:01blanched French beans and boiled, buttered new potatoes to go with it.
0:34:01 > 0:34:03Or he could be facing Food Hell - a fatty piece of pork belly -
0:34:03 > 0:34:06the pork is dried, then rubbed with a mixture of salt, sugar,
0:34:06 > 0:34:08Chinese five-spice powder, roasted
0:34:08 > 0:34:11and then served with Asian greens and a palm sugar dressing.
0:34:11 > 0:34:13You enjoying that?
0:34:13 > 0:34:14- Oh, I'm- loving- it.
0:34:14 > 0:34:16- I've died and gone to Heaven.- Right.
0:34:16 > 0:34:20Not yet! Right, it's time for more fantastic festive food from the BBC's
0:34:20 > 0:34:24archives. This time, it's Mary Berry, and she's got a couple of dishes
0:34:24 > 0:34:26on the menu today - a winter warm crumble,
0:34:26 > 0:34:29but first, a chicken and ham pie. Enjoy this one. Like you are.
0:34:37 > 0:34:41'Christmas has always played a huge part in my life.
0:34:41 > 0:34:46'Since my children have moved away from home, it's become even more
0:34:46 > 0:34:50'special to me, as it's a time for everyone to be together.
0:34:51 > 0:34:54'But it's not just Christmas Day that I love,
0:34:54 > 0:34:57'it's the wonderful build-up to it.'
0:35:03 > 0:35:06There's something really spectacular about a raised pie.
0:35:06 > 0:35:08When you cut the first slice,
0:35:08 > 0:35:10it's a real show-off pie.
0:35:10 > 0:35:13I'm going to make hot-water crust pastry.
0:35:13 > 0:35:17You may not have made it before, but it is very easy to make
0:35:17 > 0:35:19and it is the traditional one for a raised pie.
0:35:21 > 0:35:26Dissolve 100g of lard in 100ml of hot water.
0:35:26 > 0:35:30Then add it to 250g of plain flour.
0:35:32 > 0:35:36And I'm going to just finish that off, putting my hand in.
0:35:36 > 0:35:38Now, if you're worried about my nails,
0:35:38 > 0:35:40they're gel, and they won't come off.
0:35:40 > 0:35:44I was brought up not to ever wear nail polish when I'm cooking,
0:35:44 > 0:35:47and at college, it was absolutely forbidden. But things have changed,
0:35:47 > 0:35:50- and it- is- Christmas.
0:35:51 > 0:35:54Put aside one third for the top of the pie
0:35:54 > 0:35:57and roll the rest quite thinly.
0:35:59 > 0:36:00I think that's about right.
0:36:06 > 0:36:07And now for the filling.
0:36:07 > 0:36:10I've got some gammon here, some chicken,
0:36:10 > 0:36:12pickled walnuts.
0:36:12 > 0:36:14I think they give a lovely texture,
0:36:14 > 0:36:16lovely flavour.
0:36:16 > 0:36:19Hard-boiled eggs and sausage meat.
0:36:20 > 0:36:24'Cut the gammon and chicken into strips.
0:36:26 > 0:36:30'Then add lemon zest and fresh thyme to the sausage meat.
0:36:30 > 0:36:35'Mix a third of the sausage meat with the gammon strips
0:36:35 > 0:36:38'to make the bottom layer of the pie.'
0:36:38 > 0:36:40And then, you can imagine, as you cut through,
0:36:40 > 0:36:43you get beautiful results.
0:36:43 > 0:36:46'Press it down firmly to remove any air,
0:36:46 > 0:36:50'before poking in a few of the pickled walnuts.'
0:36:50 > 0:36:54If you don't like pickled walnuts, you could put pistachio nuts in it.
0:36:54 > 0:36:56You could use stoned olives.
0:36:59 > 0:37:03'Lay the trimmed hard-boiled eggs along the centre
0:37:03 > 0:37:06'and surround them with the sausage meat.'
0:37:06 > 0:37:12And then press it down very gently but firmly, no arguments.
0:37:13 > 0:37:17So I've got here the chicken,
0:37:17 > 0:37:19and it's the same principle.
0:37:19 > 0:37:20I want long pieces of chicken,
0:37:20 > 0:37:24so that when I cut through the pie when it's cooked, it looks good.
0:37:24 > 0:37:29'And the last third of the pastry will become the pie lid.
0:37:29 > 0:37:33'Stick the lid on with a little beaten egg
0:37:33 > 0:37:35'and then crimp the edges.'
0:37:37 > 0:37:41You can do any decoration that you like.
0:37:41 > 0:37:43I'm going to do three leaves over the top.
0:37:46 > 0:37:49'Make a small air-hole in the top
0:37:49 > 0:37:52'and bake at 180 fan for half an hour,
0:37:52 > 0:37:56'and then 160 for the final hour.
0:37:58 > 0:38:03'When it's ready, let it cool, and then leave in the fridge overnight.'
0:38:05 > 0:38:07And this is it.
0:38:07 > 0:38:09I think it looks pretty good.
0:38:19 > 0:38:23'The wonderful thing about food at Christmas time
0:38:23 > 0:38:25'is that it can be so indulgent.
0:38:25 > 0:38:30'And I have the perfect winter pudding that will spoil everyone.'
0:38:30 > 0:38:33I like my puddings to be special,
0:38:33 > 0:38:35and this is my take on blackberry and apple crumble.
0:38:38 > 0:38:42I already made a flan case - it's 28cm wide
0:38:42 > 0:38:44and I've baked it blind,
0:38:44 > 0:38:48so it's ready to receive this blackberry and apple filling.
0:38:48 > 0:38:52'I'm using four Bramley apples for the filling.
0:38:52 > 0:38:54'They tend to work best.
0:38:55 > 0:39:00'Add a couple of tablespoonfuls of water and 150g of caster sugar.'
0:39:00 > 0:39:03Just give that a stir.
0:39:06 > 0:39:10'Simmer on a low heat, with the lid on, for about ten minutes,
0:39:10 > 0:39:13'until the apples start to soften.'
0:39:13 > 0:39:15Right, time to add the blackberries.
0:39:17 > 0:39:20Take about five minutes of gently stirring.
0:39:22 > 0:39:26That looks absolutely right to me.
0:39:27 > 0:39:30'A good tip is to drain the juice from the fruit filling,
0:39:30 > 0:39:33'otherwise your pastry will get too soggy.'
0:39:34 > 0:39:37And now the crumble topping with a difference.
0:39:39 > 0:39:42Start with 175g of plain flour
0:39:42 > 0:39:45and 100g of butter.
0:39:48 > 0:39:51This honestly isn't worth getting the machine out to do.
0:39:51 > 0:39:53And you just lift it up.
0:39:53 > 0:39:57This is a wonderful thing to do with children - they absolutely love it.
0:39:59 > 0:40:03For extra crunch, add 100g of demerara sugar,
0:40:03 > 0:40:0650g of porridge oats,
0:40:06 > 0:40:09and 50g of coarsely chopped hazelnuts.
0:40:11 > 0:40:15Adding the nuts and porridge oats gives such an interesting texture,
0:40:15 > 0:40:20and at Christmas time, it's really a time when you use nuts, isn't it?
0:40:20 > 0:40:23So, all I've got to do now is assemble it.
0:40:26 > 0:40:28Lots and lots of fruit.
0:40:31 > 0:40:32That's it.
0:40:32 > 0:40:34And then the crumble topping.
0:40:36 > 0:40:39You've really got the best of both worlds,
0:40:39 > 0:40:42with very thin pastry underneath
0:40:42 > 0:40:44and then you've got the crumble on top.
0:40:44 > 0:40:46You've got double whammy, really.
0:40:48 > 0:40:51Cook for about 25 minutes at 180 fan
0:40:51 > 0:40:54until the top is wonderfully golden and crisp.
0:40:55 > 0:40:57That looks a bit of all right.
0:41:00 > 0:41:02You can hear... Listen to this.
0:41:02 > 0:41:04LOUD TAPPING What a lovely, crisp top.
0:41:11 > 0:41:15Serve with a dollop of cream and the reduced fruit juices.
0:41:21 > 0:41:24That is sheer heaven on a plate.
0:41:24 > 0:41:28I could eat all that in one go and I'll diet tomorrow.
0:41:33 > 0:41:36Merry Christmas, Mary. Still to come this morning on Saturday Kitchen,
0:41:36 > 0:41:38Nigella is whipping up an Italian-inspired dessert
0:41:38 > 0:41:40using leftover panettone.
0:41:40 > 0:41:43She's layering and whipping some mascarpone cream
0:41:43 > 0:41:45with pistachio nuts, chocolate,
0:41:45 > 0:41:49and enough booze to send any annoying relatives to sleep until New Year.
0:41:49 > 0:41:50It looks powerful stuff.
0:41:50 > 0:41:52And will Biggins be facing Food Heaven,
0:41:52 > 0:41:56that Dover sole with Morecambe Bay shrimps and new potatoes with butter,
0:41:56 > 0:41:59or Food Hell, that Chinese-style pork belly with Asian greens?
0:41:59 > 0:42:01Of course, it's not up to our chefs today.
0:42:01 > 0:42:03Instead, we're letting fate decide
0:42:03 > 0:42:07and I'm going to explain exactly how at the end of the show.
0:42:07 > 0:42:10Right, it's time for some more sensational cooking,
0:42:10 > 0:42:13this time from this man, a frenetic Frenchman,
0:42:13 > 0:42:15who's still running around, Eric Chavot.
0:42:15 > 0:42:18Welcome back, Eric. What are we going to be doing, chef?
0:42:18 > 0:42:20Well, we're going to do a beautiful Oisin venison.
0:42:20 > 0:42:23You can cook it as a loin, but because of the programme,
0:42:23 > 0:42:27we're going to carve 2-inch thick steak.
0:42:27 > 0:42:30And we're just going to cook them with that beautiful, tempered...
0:42:30 > 0:42:32- And we're going to quickly... - So, this is the pepper?
0:42:32 > 0:42:34This is the pepper, black peppercorns.
0:42:34 > 0:42:37The same amount of peppercorn as juniper berries.
0:42:37 > 0:42:40You could just blitz them like that, but by just tempering...
0:42:40 > 0:42:44- Remember my little failure with Chef Vivek when I came here?- Yeah.
0:42:44 > 0:42:47I've been spending some time with Vivek in the Indian kitchen,
0:42:47 > 0:42:49where they temper the spice just to bring back all the natural...
0:42:49 > 0:42:51So just warm them up and blitz it?
0:42:51 > 0:42:53Just warm them up and then you blitz them,
0:42:53 > 0:42:56- more or less for the coarseness. - So, that's that one.
0:42:56 > 0:42:59- I know you want to get that one started.- You prepare the veg.
0:42:59 > 0:43:02You prepare the veg, because we confit them.
0:43:02 > 0:43:04You could blanch them, you could steam them.
0:43:04 > 0:43:07I find out over the years of practice,
0:43:07 > 0:43:1030 years of practising being a chef, that, actually...
0:43:10 > 0:43:13And, again, like Pascal said, we are both from the south-west
0:43:13 > 0:43:15and we like our confit.
0:43:15 > 0:43:19And just by confiting all those vegetables, they keep their flavour.
0:43:19 > 0:43:23If you start to blanch them, they start to dissipate some of the flavour into the water.
0:43:23 > 0:43:25- OK, so what are you doing, then? - What am I doing?
0:43:25 > 0:43:27I'm just talking while you're cooking.
0:43:27 > 0:43:28THEY LAUGH
0:43:28 > 0:43:32Saturday is my day off. We had a busy December.
0:43:32 > 0:43:36I'm not cooking anything. I refuse to cook.
0:43:36 > 0:43:38Right, while you confit the vegetables, we're going to do...
0:43:38 > 0:43:41Remember, we're going to actually saute the vegetables.
0:43:41 > 0:43:45We're going to caramelise the vegetables afterwards to roast them to finish.
0:43:45 > 0:43:47We're actually going to put them into...
0:43:47 > 0:43:51We did that last time we were round, we used a beautiful honey reduction,
0:43:51 > 0:43:54and we can actually give you the recipe today.
0:43:54 > 0:43:57As you can see, it's very easy. It's actually one, one, one.
0:43:57 > 0:44:00One of what? No, it's not white wine, red wine...
0:44:00 > 0:44:03We're not talking bar. I'm not a bartender.
0:44:03 > 0:44:06One water, one vinegar and one honey,
0:44:06 > 0:44:07and we try to use plain honey.
0:44:07 > 0:44:10Don't start using any of the scented honey.
0:44:10 > 0:44:13It will be too strong. So, I've got my little piece of venison.
0:44:13 > 0:44:16Now, remember you tempered your peppers
0:44:16 > 0:44:20- and your juniper berries.- Yup. - And quite heavily dust.
0:44:23 > 0:44:24I just wish...
0:44:24 > 0:44:27You can see it on the camera but, James, you're next to it.
0:44:27 > 0:44:30- You can actually smell it. It's gorgeous.- The juniper.
0:44:30 > 0:44:33- By toasting the black peppercorns as well, it really works.- Yeah.
0:44:33 > 0:44:35OK, we're going to go to this one.
0:44:35 > 0:44:40Sear them one minute on both sides. Nice, nice caramelise.
0:44:40 > 0:44:42Do you want me to cook the veg?
0:44:42 > 0:44:44This confit vegetable... This one.
0:44:44 > 0:44:48- In this pan? - Yeah, in this pan, please.- OK.
0:44:48 > 0:44:50So how long would you confit those for?
0:44:50 > 0:44:54Well, the beauty of them is they're all different sizes.
0:44:54 > 0:44:57It's 2016, and a little rumour that I've got is that you're looking
0:44:57 > 0:45:00- for another restaurant. Is that right?- Um...
0:45:00 > 0:45:02I thought I was going to give up.
0:45:02 > 0:45:05I'm 48 and I'm thinking like Pascal...
0:45:05 > 0:45:08Pascal is doing 18 years away so I'm thinking,
0:45:08 > 0:45:11"48, 50, maybe ten more years." And I just... No.
0:45:11 > 0:45:14So, like you said, not only am I looking for one,
0:45:14 > 0:45:17- I'm looking for one, two, three and four.- Are you?- Yup.
0:45:17 > 0:45:19What, the same brasserie sort of style?
0:45:19 > 0:45:20Between brasserie and a bistro.
0:45:20 > 0:45:23So, I set up a company last week, very scary.
0:45:25 > 0:45:28Now, people... I'm asking the audience, I'm asking you guys.
0:45:28 > 0:45:30..start bringing your wallets.
0:45:30 > 0:45:33Anybody wants to put money into the company. Pascal?
0:45:33 > 0:45:36And we're looking for sites.
0:45:36 > 0:45:37Do you take credit cards?
0:45:37 > 0:45:39£3 is fine.
0:45:40 > 0:45:42So, of course, all of today's recipes,
0:45:42 > 0:45:44including this one from Eric, are on our website.
0:45:44 > 0:45:47Go to:
0:45:47 > 0:45:49You may need to put more paper in your printer
0:45:49 > 0:45:52cos I don't know what's going on here. Ooh.
0:45:52 > 0:45:54- Look at that. - What's happening here?- Nice.
0:45:56 > 0:45:58Do you want those in the oven?
0:46:00 > 0:46:03I'll just give it a little 30 seconds on the other side,
0:46:03 > 0:46:06then we go in the oven and that's going to do itself. Look at that.
0:46:06 > 0:46:08- VENISON SIZZLES - Pascal, listen.
0:46:08 > 0:46:10- I can hear. Superb. - Very nice sound.- Perfect sound.
0:46:10 > 0:46:12So, if you can hear it, that means it's cooked.
0:46:12 > 0:46:14Now, can I put this venison in the oven?
0:46:14 > 0:46:16Look, if you want to. Go!
0:46:16 > 0:46:20- Let me be.- How long do I put it in the oven for?- How long you want!
0:46:20 > 0:46:22Whoever deals the card, plays the game.
0:46:22 > 0:46:25You put them in the oven, then it becomes your venison, OK?
0:46:25 > 0:46:26Pascal, I trust you.
0:46:26 > 0:46:29In two minutes, you run, yes? Two minutes.
0:46:29 > 0:46:31Right, so what's happening with the cabbage?
0:46:31 > 0:46:33I could tell you, but I won't.
0:46:33 > 0:46:35LAUGHTER
0:46:35 > 0:46:39If you want to play hard to get, I'm not going to do anything.
0:46:39 > 0:46:44- Right, cabbage is being blanched. - Cabbage.- Look at that again.
0:46:44 > 0:46:46- Any butter in the cabbage?- Sorry? - Any butter in the cabbage?
0:46:46 > 0:46:49No, no. See, it's actually quite nice.
0:46:49 > 0:46:53No, I'm lying. You've got one litre of butter with garlic butter.
0:46:53 > 0:46:57- Is that good enough for you?- That's perfect. I love garlic butter.
0:46:57 > 0:47:02- So this is cabbage. You blanch it...- Yeah, quartered, salted water.
0:47:02 > 0:47:05- Into ice-cold water? - No, absolutely not.
0:47:05 > 0:47:09We keep all the flavour, so you just cook it to a little bite,
0:47:09 > 0:47:11and it will just drain it
0:47:11 > 0:47:13because then again you don't wash off the flavour.
0:47:16 > 0:47:19Oh, baby. Now we're talking. OK.
0:47:21 > 0:47:26Two minutes is up? That's it? It only cooks for two minutes in there?
0:47:26 > 0:47:29- Feel. Feel them. Have a feel.- OK.
0:47:29 > 0:47:30No, not...
0:47:30 > 0:47:32See?
0:47:32 > 0:47:35There. We're here. Yeah. There.
0:47:35 > 0:47:37- Yeah, I know. Yeah, I've got that. - Gently, gently.
0:47:37 > 0:47:40- Look, look.- Yeah, yeah.- OK, done.
0:47:40 > 0:47:43How would you make that, the garlic butter?
0:47:43 > 0:47:45OK, it's very easy.
0:47:45 > 0:47:47It can be some butter, some garlic and some parsley,
0:47:47 > 0:47:51but if you do that, it's going to be too strong, not green enough, so we worked out a recipe.
0:47:51 > 0:47:54Pascal, I'll give it to you cos you're a friend for so long, darling.
0:47:54 > 0:47:5550g of butter,
0:47:55 > 0:47:5711g of flat parsley,
0:47:57 > 0:48:0111g of garlic without the stem times a kilo.
0:48:01 > 0:48:04That 50g is to do at home, to do with a little knife.
0:48:04 > 0:48:06And you just blitz it and then you freeze it,
0:48:06 > 0:48:09- and whenever you need it... - Ah, you freeze it.
0:48:09 > 0:48:12Ohh! Ohh! Mm...
0:48:18 > 0:48:19What's that?
0:48:19 > 0:48:22- That's a mess.- Plate. It's a mess.
0:48:22 > 0:48:25- It's not a plate. It's a new plate.- I see.
0:48:25 > 0:48:27Artist...
0:48:27 > 0:48:29Please, let me be.
0:48:32 > 0:48:33Oh.
0:48:35 > 0:48:37Do you paint?
0:48:37 > 0:48:39- Badly. - THEY LAUGH
0:48:42 > 0:48:43As you can tell.
0:48:46 > 0:48:48Do I paint?
0:48:48 > 0:48:50Look at this one.
0:48:51 > 0:48:52Look at that.
0:48:52 > 0:48:55Do you think you're the best chef cooking in Britain today?
0:48:56 > 0:48:58- Correct?- Ah, yes.
0:48:58 > 0:49:00I think you're slightly crazy.
0:49:00 > 0:49:02LAUGHTER
0:49:02 > 0:49:06- What do you mean "slightly"? Completely.- No...
0:49:06 > 0:49:08Here we go, see? Just like that.
0:49:08 > 0:49:10Now, last but not least...
0:49:12 > 0:49:13And this...
0:49:14 > 0:49:16..is the touch of genius...
0:49:16 > 0:49:18OK.
0:49:24 > 0:49:26Is that the gravy you're dipping it into?
0:49:26 > 0:49:28No, no. It's just the honey, honey.
0:49:28 > 0:49:32Oh, the honey! I'd forgot about the honey, honey.
0:49:33 > 0:49:35Very nice.
0:49:43 > 0:49:45And then what happens to the other peppers?
0:49:45 > 0:49:50This one? Remember, we put blackcurrant... OK, let me explain.
0:49:50 > 0:49:52- You want to know what they are, do you?- Yeah.
0:49:52 > 0:49:53I could tell you,
0:49:53 > 0:49:56but I'd have to kill you before the end of the programme.
0:49:56 > 0:49:59Look... Because it's French, a little bit of duck fat.
0:49:59 > 0:50:02That's the duck fat? So what is this one?
0:50:02 > 0:50:05This one was the pepper we used for the vegetable.
0:50:05 > 0:50:07This one is a little spice mix,
0:50:07 > 0:50:09- remember the five spice that went into the honey?- Oh, yeah.
0:50:09 > 0:50:13And this one, darling, remember we had blackcurrant...
0:50:13 > 0:50:17Half cranberries and half blackcurrant. There you go.
0:50:17 > 0:50:18So, what's the name of this dish?
0:50:18 > 0:50:23Peppered venison steak with honey-roasted root vegetables.
0:50:23 > 0:50:27- It looks amazing.- And garlic cabbage. - It looks fantastic.- Bon appetit!
0:50:27 > 0:50:29APPLAUSE
0:50:33 > 0:50:37- You carry that one.- I'll carry this one. Porters! Porters!
0:50:37 > 0:50:40- Oh, my goodness!- Wow.- Look at that.
0:50:40 > 0:50:44It's a good size for you. Why are you taking the big plate?
0:50:46 > 0:50:48- Have a seat.- Beautiful.
0:50:50 > 0:50:53- Oh!- Being French, we're... - The venison is superb.
0:50:53 > 0:50:56When it comes to game, some people are very particular
0:50:56 > 0:50:57about the strength of the gaminess.
0:50:57 > 0:51:00Some people like their game very gamey,
0:51:00 > 0:51:03and this one is absolutely beautiful. It's slightly...
0:51:03 > 0:51:06There's no gaminess into it, just a little hint,
0:51:06 > 0:51:07and to me that's perfect.
0:51:07 > 0:51:09The venison is great, but I didn't
0:51:09 > 0:51:11think they'd cooked long enough, but they have.
0:51:11 > 0:51:13It's delicious. They're perfect.
0:51:13 > 0:51:16Right, we need some wine to go with this. Let's go back to Winchester
0:51:16 > 0:51:20to see what Peter and Susie have chosen to go with Eric's incredible venison.
0:51:40 > 0:51:43Eric's venison with root veg is a robust dish
0:51:43 > 0:51:45that's full of colour and flavour,
0:51:45 > 0:51:48and it needs a wine with real character
0:51:48 > 0:51:50to cope with all those different ingredients.
0:51:50 > 0:51:52What we found worked best
0:51:52 > 0:51:56were big, bold reds that were blends of grape varieties.
0:51:56 > 0:51:57If you fancy pushing the boat out,
0:51:57 > 0:51:59then this Tim Adams, The Fergus,
0:51:59 > 0:52:01which is a blend of Grenache and Tempranillo
0:52:01 > 0:52:07from Australia's Clare Valley, makes a wonderfully indulgent match.
0:52:07 > 0:52:08But if you're after value for money,
0:52:08 > 0:52:11there is one wine that simply cannot be beaten,
0:52:11 > 0:52:14AND it's French, Eric.
0:52:14 > 0:52:16It's the Plan de Dieu, Cotes de Rhone Village,
0:52:16 > 0:52:19which is a sensational match for your dish.
0:52:20 > 0:52:23This wine is from the Rhone Valley in southern France,
0:52:23 > 0:52:27and the best way to describe it is like a mini Chateauneuf-du-Pape.
0:52:27 > 0:52:29It's made from the same grape varieties
0:52:29 > 0:52:32and has a similarly ripe and juicy feel.
0:52:32 > 0:52:34It smells of blackberries
0:52:34 > 0:52:36and savoury spice.
0:52:36 > 0:52:38Now, there's plenty of sweet fruit here
0:52:38 > 0:52:40to cope with the honey-glazed vegetables
0:52:40 > 0:52:43and that sugar in the blackcurrant gastrique,
0:52:43 > 0:52:45but also to balance the tangy vinegar
0:52:45 > 0:52:48and the peppery, meaty venison.
0:52:48 > 0:52:52It has an earthy quality to tie in with the garlic butter emulsion
0:52:52 > 0:52:53and the root veg.
0:52:53 > 0:52:54But most importantly,
0:52:54 > 0:52:58it just weighty enough to cope with what is a really hearty dish.
0:52:58 > 0:53:01So, Eric, this is our bargain of the day,
0:53:01 > 0:53:06a delicious French red to go with your super tasty venison.
0:53:06 > 0:53:08- Enjoy.- BOTH:- And Merry Christmas.
0:53:08 > 0:53:11Merry Christmas indeed. What a fantastic choice that is.
0:53:11 > 0:53:13- This is absolutely...- A good match.
0:53:13 > 0:53:16- It's a good match.- Yes, very good with the venison.
0:53:16 > 0:53:19And it's bringing the pepperiness...
0:53:19 > 0:53:22- The spice from the peppers just goes into this wine and...- And they lift.
0:53:22 > 0:53:25You're enjoying the cabbage with it, as well.
0:53:25 > 0:53:27I've never had cabbage that good. I will be making that again.
0:53:27 > 0:53:29- That is delicious.- It's pretty good?
0:53:29 > 0:53:32- Oh, a sensation. Really wonderful. - There you go.
0:53:32 > 0:53:35Now, Nadiya, you're up next. What are you going to be cooking?
0:53:35 > 0:53:37I don't know if I can follow THAT act,
0:53:37 > 0:53:39but I'm doing a spiced biscotti with an orange syllabub dip.
0:53:39 > 0:53:41- Sounds pretty good to me.- Delicious.
0:53:41 > 0:53:45First, let's head to the woods to meet up with those Hairy Bikers, Si and Dave.
0:53:45 > 0:53:48- They're having a Christmas party in a tent.- Whoa.
0:53:48 > 0:53:51I've shared a camper van with them. That's tough enough.
0:53:51 > 0:53:54And on the menu is a spicy glazed ham.
0:54:04 > 0:54:08Everyone loves to see a Christmas table graced with some kind of
0:54:08 > 0:54:11roast beast, like our honey-glazed gammon,
0:54:11 > 0:54:14a large joint that will feed our guests
0:54:14 > 0:54:15days after its first appearance.
0:54:15 > 0:54:17HE STRAINS
0:54:20 > 0:54:21The centrepiece.
0:54:22 > 0:54:26At a party, you always need something of great magnificence.
0:54:26 > 0:54:27Thank you.
0:54:27 > 0:54:29Not him. This.
0:54:29 > 0:54:32Two sideboard-bending hams.
0:54:32 > 0:54:34- Look at that! - These are triple-smoked hams.
0:54:34 > 0:54:36- HE SNIFFS - Ah...
0:54:36 > 0:54:39Now, what we've done is we've put the hams in water,
0:54:39 > 0:54:43brought them to the boil, taken the hams out, thrown the water away
0:54:43 > 0:54:46and that makes sure that there's no excess salt in them.
0:54:46 > 0:54:52Now we need to place these hams into two big pots of water.
0:54:52 > 0:54:54So, the blanched hams in the cold water.
0:54:54 > 0:54:56We need two onions each.
0:54:56 > 0:54:59- Cut and...- Cut.
0:54:59 > 0:55:02Don't, whatever you do, throw that juice away.
0:55:02 > 0:55:05Next - two sticks of celery each.
0:55:05 > 0:55:06Then what's next?
0:55:06 > 0:55:09- The snowman's friend.- Carrots!
0:55:09 > 0:55:13'So, the final flavour is the stuff of a simple stock,
0:55:13 > 0:55:15'a few bay leaves, peppercorns.
0:55:15 > 0:55:17'Then keep these babies simmering on the stove...'
0:55:17 > 0:55:20'Allowing 20 minutes for each 500g.'
0:55:20 > 0:55:22We've got a chutney you make at the last minute
0:55:22 > 0:55:25and you can eat it as soon as it's done, and it's brilliant.
0:55:25 > 0:55:26It lasts for a month.
0:55:26 > 0:55:29So, all those leftovers you can have with your last-minute,
0:55:29 > 0:55:31half-an-hour chutney.
0:55:31 > 0:55:34Come on, mate, let's get ourselves in a right old pickle.
0:55:34 > 0:55:35Oh-ho!
0:55:35 > 0:55:37'To make our fast chutney, get your onions in a sweat
0:55:37 > 0:55:39'in some sunflower oil.'
0:55:39 > 0:55:41# Oh! Ham and pickles, ham and pickles
0:55:41 > 0:55:44# Don't half give you a tickle... # Right!
0:55:44 > 0:55:46- Look at these onions, Kingy.- Lovely.
0:55:46 > 0:55:48They've shrivelled up like a squid on a sunbed.
0:55:48 > 0:55:50That's what we're after.
0:55:50 > 0:55:53'Then add your finely chopped garlic and ginger.'
0:55:53 > 0:55:57Now that needs to cook for about another five minutes.
0:55:58 > 0:56:01Next, the figs, apricots and raisins.
0:56:01 > 0:56:04- BOTH:- Two, three, four...
0:56:04 > 0:56:06And it wouldn't be a chutney without vinegar,
0:56:06 > 0:56:10- and it's white wine vinegar today and sugar.- The crunchy brown one.
0:56:10 > 0:56:14Now it's beginning to look and smell a little bit like chutney,
0:56:14 > 0:56:17- but it doesn't smell like Christmas yet.- No, it doesn't.
0:56:17 > 0:56:20So, all those lovely smells and flavours that are synonymous
0:56:20 > 0:56:25with Christmas and the Christmas spirit, here they are.
0:56:25 > 0:56:28Take two cinnamon sticks and chuck them in.
0:56:28 > 0:56:32- 'And the final seasonal frolic with aroma...- Is grated nutmeg.'
0:56:32 > 0:56:34Season it with salt and pepper.
0:56:34 > 0:56:37Now, let that similar with the lid off for about half an hour.
0:56:37 > 0:56:39Keep an eye on it.
0:56:39 > 0:56:42You want it to be thick and gloopy and then you will have chutney,
0:56:42 > 0:56:44which you can use immediately once it's cooled.
0:56:44 > 0:56:46Satisfaction guaranteed.
0:56:47 > 0:56:51This quick chutney and all our festive party recipes are online.
0:56:51 > 0:56:53Just take a look at:
0:56:56 > 0:56:58Once the ham has cooked,
0:56:58 > 0:57:00it will have soaked up some of that lovely stock.
0:57:00 > 0:57:04Which means it will be really moist for a final roasting.
0:57:04 > 0:57:06How beautiful is that? Look, it's magnificent.
0:57:06 > 0:57:08Now we've got lovely boiled ham,
0:57:08 > 0:57:11but the next thing we want to do is we want to get that lovely
0:57:11 > 0:57:14chequered, lacquered effect that you see on Victorian pictures.
0:57:14 > 0:57:15And the way you achieve that
0:57:15 > 0:57:20is you take the skin off and leave the fat on.
0:57:20 > 0:57:23In the middle of each diamond pop a clove.
0:57:24 > 0:57:27You'll notice your creation begins to look
0:57:27 > 0:57:29like a well-shod hobnailed boot.
0:57:29 > 0:57:31Oh, yes!
0:57:31 > 0:57:33Hey-hey, now the good bit!
0:57:33 > 0:57:36The Christmas decorating that you can eat.
0:57:36 > 0:57:38'Roughly translated, Dave means a glaze.'
0:57:38 > 0:57:42'Indeed. I believe a fabulous ham should always be in evening dress
0:57:42 > 0:57:44'at this time of year.'
0:57:44 > 0:57:48'So, the simple glaze is English mustard and runny honey.'
0:57:48 > 0:57:49It's like milking a bee.
0:57:51 > 0:57:54Just fill in every square, like Painting By Numbers.
0:57:57 > 0:58:01Then, pop it in the oven for ten minutes to get the glaze to stick.
0:58:01 > 0:58:04- Ooh, yeah.- The diamonds are looking nice now.- Aren't they?
0:58:04 > 0:58:06Right, ready for a second coat, mate.
0:58:06 > 0:58:09As master glazer's, this second coating is worth the effort
0:58:09 > 0:58:11to get a good, thick, glossy finish.
0:58:13 > 0:58:15Now, leave that for another 10-15 minutes
0:58:15 > 0:58:18until it's a lovely golden brown, but keep an eye on it
0:58:18 > 0:58:21because it will blacken quite quickly if the honey burns.
0:58:21 > 0:58:25Back in the venue, our lighting boys are also on the rock track.
0:58:25 > 0:58:31- Fixing up a glittering rig of lamps for showtime.- Hungry work.
0:58:31 > 0:58:33Now, to continue with the plan, let's sample some ham.
0:58:33 > 0:58:35Phwoar!
0:58:35 > 0:58:39- Look at this - ham with a tan. - Oh, Dave, look at this, man.
0:58:39 > 0:58:44The chutney, the consistency is simply heavenly.
0:58:46 > 0:58:49As you're cutting, just pull your cloves out.
0:58:49 > 0:58:52This glazed gammon recipe is perfect party food
0:58:52 > 0:58:56- because you can cook it well in advance.- Just like we have.
0:58:56 > 0:59:00Don't be mean, it's Christmas.
0:59:00 > 0:59:04- Look at that, mate. Shall we go and feed the troops?- Onward.
0:59:04 > 0:59:06- Thank you very much.- No, thank you. - They look lovely.
0:59:06 > 0:59:09- Shall we join the gents? - Oh, I think it would be rude not to.
0:59:09 > 0:59:11- Merry Christmas, lads. - Merry Christmas. Thanks very much.
0:59:13 > 0:59:16- The band's getting ready, look! - All we need now is guests.
0:59:16 > 0:59:18And food!
0:59:19 > 0:59:23Us and the kitchen elves are merry in our final task, the big one,
0:59:23 > 0:59:26loading the table with our party grub.
0:59:26 > 0:59:28In true Biker fashion,
0:59:28 > 0:59:31we like to make the table legs creak with Christmas loveliness.
0:59:31 > 0:59:34I reckon we're all set, Mr King.
0:59:34 > 0:59:37From filo roll to rock and roll...
0:59:37 > 0:59:40The one, the only...
0:59:40 > 0:59:42Roy Wood Rock & Roll!
0:59:44 > 0:59:49# Well, I wish it could be Christmas every day
0:59:51 > 0:59:56# When the kids start singing and the band begins to play
0:59:56 > 0:59:58# Oh-ohh
0:59:58 > 1:00:05# I wish it could be Christmas every day
1:00:05 > 1:00:12# Let the bells ring out for Christmas. #
1:00:12 > 1:00:14CHEERING
1:00:18 > 1:00:22Great stuff. Right, it's time to complete our feast of festive food
1:00:22 > 1:00:25with a spot of baking, and who better to do that than the woman
1:00:25 > 1:00:28who was victorious at this year's Great British Bake Off
1:00:28 > 1:00:32in front of 14 million people? It's Nadiya Hussain.
1:00:32 > 1:00:35- Great to have you on the show.- Hi. - What are we going to be cooking?
1:00:35 > 1:00:38- We are doing spiced biscotti with an orange syllabub dip.- OK.
1:00:38 > 1:00:42- I noticed there you said "we".- Yeah, you're going to do most of the work.
1:00:42 > 1:00:43Yeah, most of the work.
1:00:43 > 1:00:45So what are you going to be doing then, first of all?
1:00:45 > 1:00:48If I do the biscotti, if you chop up the nuts, roughly chopped.
1:00:48 > 1:00:51So, you've got macadamia nuts and you've got pistachio nuts in here?
1:00:51 > 1:00:52- Pistachios, yes.- OK.
1:00:52 > 1:00:54So we've got some plain flour in here,
1:00:54 > 1:00:56some golden caster sugar...
1:00:58 > 1:01:00So was this one of the recipes that you did on the show
1:01:00 > 1:01:02or is this a family favourite?
1:01:02 > 1:01:05No, I did do a biscotti on the show which was very different to this
1:01:05 > 1:01:08one, but this is quite a good one just to do...
1:01:08 > 1:01:09We've got some mixed spice.
1:01:09 > 1:01:11This is a really good one to do after Christmas
1:01:11 > 1:01:16when you've got lots of oranges and nuts and fruit around in the house.
1:01:16 > 1:01:19I just like doing it, and if there's anyone you've forgotten
1:01:19 > 1:01:22to give a Christmas present to, use all of this up
1:01:22 > 1:01:25- and then make some biscotti and hand it over.- Sounds pretty good to me.
1:01:25 > 1:01:28Now, how has life been after the Bake Off?
1:01:28 > 1:01:32Because to do something like that and knowing that you've actually won it,
1:01:32 > 1:01:34it goes out, everybody then knows...
1:01:34 > 1:01:37I mean, your whole life must instantly change.
1:01:37 > 1:01:41Yeah, I think the bit where I knew that I'd won
1:01:41 > 1:01:45and then there was the bit where it was quiet for a few weeks
1:01:45 > 1:01:47and the bit when it transmitted, that was the hardest bit
1:01:47 > 1:01:50because everybody then kept asking, "Do you know who won?"
1:01:50 > 1:01:54And then I just avoided people for about ten weeks,
1:01:54 > 1:01:57just didn't invite anyone round, didn't do anything.
1:01:57 > 1:02:00I was a recluse for about ten weeks and then it was all out.
1:02:00 > 1:02:03So, we're using a mixture of macadamia and pistachio nuts.
1:02:03 > 1:02:06- Yeah, you can use whatever you've got at home, really.- Yeah.
1:02:06 > 1:02:09I've made this before with hazelnuts and almonds and that kind of stuff,
1:02:09 > 1:02:12but do you think it's all about the texture with biscotti?
1:02:12 > 1:02:13For me, it is about that texture.
1:02:13 > 1:02:16You want that slightly dropping consistency. If it's too thick...
1:02:16 > 1:02:18Yeah, I think it has to be quite...
1:02:18 > 1:02:21It's quite a wet mixture anyway, but I think if Paul was here,
1:02:21 > 1:02:24he'd say, "I hope your nuts and fruit are suspended well."
1:02:25 > 1:02:27LAUGHTER
1:02:27 > 1:02:29Thank you.
1:02:29 > 1:02:32- Right, so we've got the orange zest in here.- Yep.- OK.
1:02:32 > 1:02:35- There you go.- It's a really good recipe to do with anyone
1:02:35 > 1:02:38who doesn't bake very much, cos it's quite an easy recipe.
1:02:38 > 1:02:41Because I take it, baking for you when you were younger...
1:02:41 > 1:02:44Did your mum do it, or how did you get into it?
1:02:44 > 1:02:47My mum does not know how to use an oven.
1:02:47 > 1:02:49She uses it for storage.
1:02:49 > 1:02:51- She uses it for storage? - Yeah. She does.
1:02:51 > 1:02:56She puts all her frying pans and things in there, still to this day,
1:02:56 > 1:03:00so I'm the only one in the family that actually bakes, which is great.
1:03:00 > 1:03:01It means I'm the best at home.
1:03:01 > 1:03:04What made you do the show in the first place?
1:03:04 > 1:03:07I considered applying about two years ago
1:03:07 > 1:03:08and then my husband just said,
1:03:08 > 1:03:11"Look, what's the worst that will happen?
1:03:11 > 1:03:13"You could just give it a go."
1:03:13 > 1:03:16He obviously didn't have confidence in me cos he just said,
1:03:16 > 1:03:19"You won't even make it to the final 12, I promise you.
1:03:19 > 1:03:22"You'll be fine. Just give it a go, just for your confidence."
1:03:22 > 1:03:25And I made it to the final 12 and then only went and won it,
1:03:25 > 1:03:29so, yeah, I'm glad he asked me to apply now.
1:03:30 > 1:03:32Two equal parts.
1:03:32 > 1:03:35Get most of it off your hand.
1:03:35 > 1:03:37The key to this though is the texture, isn't it?
1:03:37 > 1:03:40- Try not to make it too dry. - Yeah. So this is quite...
1:03:40 > 1:03:45It's quite a wet mixture, hence why it's all stuck to my hand.
1:03:45 > 1:03:47- We'll get two trays.- OK.
1:03:47 > 1:03:49- Thank you very much.- There you go.
1:03:51 > 1:03:53Do you want me to mix the other one up?
1:03:53 > 1:03:55- Yeah.- I'll do one.
1:03:55 > 1:03:56The way that I would do it
1:03:56 > 1:03:59is you could either put a little bit of flour on your hands as well,
1:03:59 > 1:04:01- or sometimes water to stop...- Yeah.
1:04:01 > 1:04:05A little bit of that, but the texture looks pretty good to me.
1:04:05 > 1:04:07And then just do two mounds.
1:04:07 > 1:04:08I beat you!
1:04:08 > 1:04:11LAUGHTER
1:04:11 > 1:04:12Ready, steady...
1:04:14 > 1:04:15- I beat you.- Ugh.
1:04:15 > 1:04:16LAUGHTER
1:04:16 > 1:04:19- Right, straight in the oven. - Your strides are bigger than mine.
1:04:19 > 1:04:21- So this is the first part. - That's the first bit.
1:04:21 > 1:04:25They go in the oven for about 25-30 minutes.
1:04:25 > 1:04:28- And then you take them out. - Take them out as this one.
1:04:28 > 1:04:30- Take them out.- Yeah.
1:04:30 > 1:04:35And once it's cooled, you slice it up...
1:04:38 > 1:04:39..using a serrated knife.
1:04:44 > 1:04:46- You can tell how strong I am. - Do you want me to do it?
1:04:46 > 1:04:48Yes, please!
1:04:48 > 1:04:51I'll just get you to do it. Let's just get you to do everything.
1:04:51 > 1:04:52I'll get started on the syllabub.
1:04:54 > 1:04:58So, we had some cream and some sugar.
1:04:58 > 1:05:00- So the syllabub part. - This is the syllabub part.
1:05:00 > 1:05:03So once you've sliced those up, you stick them in the oven...
1:05:03 > 1:05:07- That's your cue to put it in the oven. Thank you very much.- Yeah.
1:05:07 > 1:05:09For 15 minutes, till they're nice and crisp.
1:05:09 > 1:05:12Even after ten years, I'm still getting told what to do on this show.
1:05:12 > 1:05:14Now, of course, all of today's studio recipes,
1:05:14 > 1:05:17including this one from Nadiya, are on our website.
1:05:17 > 1:05:19Go to:
1:05:19 > 1:05:21The key to that is drop the oven temperature down,
1:05:21 > 1:05:24otherwise they brown a little bit too much.
1:05:25 > 1:05:28- The juice of half an orange, please. - The juice of half an orange.
1:05:29 > 1:05:32Can you do a light, lady squeeze? That's it...
1:05:32 > 1:05:36- That sounded awful, didn't it? - A what? A lady squeeze?
1:05:36 > 1:05:39Yeah, yeah. Not like a really tough man squeeze.
1:05:39 > 1:05:43Yeah. Just light, as if I was doing it. Yeah.
1:05:43 > 1:05:45Well, I don't know how you do it!
1:05:46 > 1:05:48Yeah, a bit more.
1:05:48 > 1:05:51Yeah, all over me as well. Thanks.
1:05:51 > 1:05:54- That was very ladylike.- Perfect. - Is that all right? Sorry.- Perfect.
1:05:54 > 1:05:57So you've got in there cream... What have you got in here, then?
1:05:57 > 1:06:02I've got cream, sugar, and the zest of two oranges,
1:06:02 > 1:06:04- a bit of the orange juice and then...- And what's this?
1:06:04 > 1:06:07Just add a little bit of milk if it gets too thick,
1:06:07 > 1:06:09but we're getting there.
1:06:09 > 1:06:11Now, is there going to be a book on the horizon, then?
1:06:11 > 1:06:14I'm assuming there is if you've got agents and stuff like that.
1:06:14 > 1:06:17Yeah, I'm working on a book at the moment,
1:06:17 > 1:06:21- and I'm writing for The Times. - I've seen that, yeah.
1:06:21 > 1:06:24Yeah, so I think, it's just one of those things. I've always written
1:06:24 > 1:06:26and I love writing, so to put the two together,
1:06:26 > 1:06:29the cooking and the baking and writing... Love it.
1:06:29 > 1:06:32Do you want me to do that bit, cos you're getting sprayed with that?
1:06:32 > 1:06:34- I know. And I'm wearing black. Thank you.- I'll do that.
1:06:34 > 1:06:37I'll put it over the Christmas tree.
1:06:37 > 1:06:40So, the idea is we're getting what? Lightly whipped?
1:06:40 > 1:06:42- Yeah, so soft peaks. - Soft peaks?- Yes, please.
1:06:44 > 1:06:47So, once these are out of the oven, you just leave them to cool
1:06:47 > 1:06:49and they should... They should...
1:06:49 > 1:06:52- They should snap.- OK.
1:06:52 > 1:06:55- This is lightly whipped.- Yeah?
1:06:55 > 1:06:57I think this is ready for you.
1:06:57 > 1:06:58Do you want it nice and soft?
1:07:00 > 1:07:03And then I'm there with the grater cos I know you want some more...
1:07:03 > 1:07:05Yes, please. On top. There it is.
1:07:06 > 1:07:09- Do you want some chopped pistachio, as well?- Yes, please.- OK.
1:07:11 > 1:07:12A few bits of those.
1:07:14 > 1:07:17I feel so relaxed. You're doing all the running around.
1:07:17 > 1:07:19That's usual on this show, trust me.
1:07:19 > 1:07:21Like that.
1:07:22 > 1:07:25- A few bits of those and I'm ready with the orange.- Thank you very much.
1:07:27 > 1:07:29So we grate the orange over the top.
1:07:29 > 1:07:31Like you say, these are perfect for Christmas.
1:07:31 > 1:07:34You can make them with anything that's leftover - almonds, hazelnuts...
1:07:34 > 1:07:37- Yep.- So give me the name of this dish, then.
1:07:37 > 1:07:40It's a spiced biscotti with an orange syllabub dip.
1:07:40 > 1:07:41That's what it is.
1:07:46 > 1:07:47Which one do you want to take?
1:07:48 > 1:07:51The lightest. Yeah, thanks very much.
1:07:51 > 1:07:54Right. Over here. You grab a seat. I'll take that off you.
1:07:55 > 1:07:58- Right, home-made biscotti.- Very nice.
1:07:58 > 1:08:01Straight into the orange syllabub, guys. Straight in there.
1:08:03 > 1:08:08- Pascal?- Allez.- Nice little snap with it, as well.- Ooh, lovely!- Mm...
1:08:08 > 1:08:10ERIC MUMBLES WITH MOUTH FULL
1:08:10 > 1:08:12Right, we need some wine to go with this.
1:08:12 > 1:08:14Let's see what Peter and Susie
1:08:14 > 1:08:16have chosen to go with Nadiya's brilliant biscotti.
1:08:47 > 1:08:49We think Nadiya's biscotti and syllabub
1:08:49 > 1:08:52is the perfect Boxing Day treat
1:08:52 > 1:08:55because it's light and airy, not too sweet and sickly,
1:08:55 > 1:08:58but still has all those flavours of Christmas.
1:08:58 > 1:09:00Now, Nadiya's recipe doesn't use alcohol,
1:09:00 > 1:09:02like many traditional syllabubs,
1:09:02 > 1:09:07but it does work really well with a nice glass of sweet wine.
1:09:07 > 1:09:12The classic match for biscotti is the Italian dessert wine Vin Santo,
1:09:12 > 1:09:14something like this Santa Cristina.
1:09:14 > 1:09:17But Nadiya's syllabub is so light and zesty
1:09:17 > 1:09:20that it needs a more vibrantly tangy wine,
1:09:20 > 1:09:23ideally with a similar exotic orange character.
1:09:24 > 1:09:26The bottle that ticks all these boxes
1:09:26 > 1:09:31comes from one of the greatest sweet wine regions on the planet.
1:09:31 > 1:09:36It is the epic Royal Tokaji blue-label 5 Puttonyos from Hungary.
1:09:36 > 1:09:39Tokaji has been made in Hungary for centuries,
1:09:39 > 1:09:41and it really is a national treasure.
1:09:41 > 1:09:43It's utterly hedonistic in style.
1:09:43 > 1:09:47It tastes of rich, orange marmalade and honey, but it's also balanced.
1:09:47 > 1:09:49It's got lovely refreshing acidity,
1:09:49 > 1:09:51which works to offset that rich,
1:09:51 > 1:09:53creamy texture of the syllabub.
1:09:53 > 1:09:56There are notes of dried apricot and orange peel here
1:09:56 > 1:09:59that pick up on the flavour of the syllabub
1:09:59 > 1:10:00and the fruit in the biscotti.
1:10:00 > 1:10:03And then there's a gentle hint of spice
1:10:03 > 1:10:06that ties in perfectly with the whole dish.
1:10:06 > 1:10:08So, Nadiya, with your syllabub,
1:10:08 > 1:10:12a glass of this Tokaji and a cheeky biscotti or two to dunk into both,
1:10:12 > 1:10:15Boxing Day has never tasted this good.
1:10:15 > 1:10:17- BOTH:- Cheers.
1:10:17 > 1:10:19Cheers indeed. What do you reckon?
1:10:19 > 1:10:22You're having your nice cocktail, which she's made for you.
1:10:22 > 1:10:25- I'm having my mocktail, which is delicious.- Ginger beer, orange juice...
1:10:25 > 1:10:28Orange juice, orange rind and some ginger beer. Delicious.
1:10:28 > 1:10:31A bit of cranberry in there, as well. This, on the other hand...
1:10:31 > 1:10:33Slightly expensive, 12.50.
1:10:33 > 1:10:36- Yeah, it's worth it, though.- You like this?- Oh, it's very, very nice.
1:10:36 > 1:10:39- I'm having a good old dunk. - Look at that.
1:10:39 > 1:10:42- You're dipping the biscuit? - Double cream?- No, thank you.
1:10:42 > 1:10:44You're dipping the biscuit?
1:10:44 > 1:10:47But in this, it's the orange that you get from Tokaji.
1:10:47 > 1:10:49- Yes.- Excellent. Really good.
1:10:49 > 1:10:51I'm not normally a fan of dessert wine,
1:10:51 > 1:10:54- but this one I think was one of my favourites.- Yeah, and mine.
1:10:54 > 1:10:55- Delicious.- Happy with that? - Yup, very good.
1:10:55 > 1:10:58Right, so will Biggins get his idea of Food Heaven -
1:10:58 > 1:11:00Dover sole with Morecambe Bay shrimps and new potatoes,
1:11:00 > 1:11:03or his Food Hell - Chinese-style pork belly with Asian greens?
1:11:03 > 1:11:06Now, we're going to let fate decide today,
1:11:06 > 1:11:08and you can find out exactly how after Nigella Lawson
1:11:08 > 1:11:11shows us how to turn a traditional Christmas panettone
1:11:11 > 1:11:13into a spectacular-looking cake.
1:11:24 > 1:11:29My Italian Christmas pudding cake is THE sweet centrepiece
1:11:29 > 1:11:33of my party table, so I want to get started on it early doors,
1:11:33 > 1:11:37so I start the day with a sense of accomplishment.
1:11:37 > 1:11:41Not that I should be feeling smug, because this is incredibly easy.
1:11:41 > 1:11:46On top of those two eggs I want 75g of caster sugar,
1:11:46 > 1:11:49and then leave it to whisk away.
1:11:49 > 1:11:53I want it really aerated and slightly pale in colour.
1:11:56 > 1:11:59Now, the thing about Italians at Christmas, I am told,
1:11:59 > 1:12:02there are two central puddings.
1:12:02 > 1:12:06There's the panettone, which is a thing of joy,
1:12:06 > 1:12:09and also something called crema di mascarpone,
1:12:09 > 1:12:13which, give or take, is what I'm getting on with there.
1:12:14 > 1:12:18I'm kind of conflating the two traditions
1:12:18 > 1:12:23and adding something of my own, if that's not too impertinent.
1:12:25 > 1:12:28It's really no more than an assembly job.
1:12:28 > 1:12:30I've got the panettone here,
1:12:30 > 1:12:32which I mix with the contents of this bowl,
1:12:32 > 1:12:34but there's plenty more to go in.
1:12:36 > 1:12:38Mm!
1:12:38 > 1:12:42That is a wonderful amount of sunny froth there.
1:12:45 > 1:12:50I'm going to do a bit of a different operation now...
1:12:52 > 1:12:54..because I don't want to whisk any more.
1:12:54 > 1:12:57I'm just going to add the mascarpone.
1:12:59 > 1:13:02I've got 500g of mascarpone.
1:13:06 > 1:13:10And I have 250ml of double cream.
1:13:12 > 1:13:16There are a lot of people coming to the party, in my defence.
1:13:18 > 1:13:19A bit of a stir,
1:13:19 > 1:13:22but really I want to fold all this in
1:13:22 > 1:13:26without losing the bubbles from the egg yolks.
1:13:29 > 1:13:30Gently.
1:13:33 > 1:13:37And then I'm going to be patient and let everything mix together
1:13:37 > 1:13:40till I have a wonderful, voluptuous cream.
1:13:42 > 1:13:45And now some Marsala.
1:13:45 > 1:13:47Mm. Like liquid amber.
1:13:49 > 1:13:53Quite a bit - 125ml.
1:13:54 > 1:13:58Pour it in as slowly as I can bear,
1:13:58 > 1:14:03just so that nothing splits and it just blends in smoothly.
1:14:05 > 1:14:07Right.
1:14:07 > 1:14:11It's very odd how a dark drink can make a mixture paler, but it has.
1:14:13 > 1:14:18This is some of my special cream,
1:14:18 > 1:14:21which I need to top the cake before serving it.
1:14:23 > 1:14:27But for now I'm going to cram this mascarpone cream
1:14:27 > 1:14:29with some of my absolute favourite things,
1:14:29 > 1:14:33especially at this time of year - some marrons glaces.
1:14:33 > 1:14:38It's candied chestnuts that are dense and grainy and sweet,
1:14:38 > 1:14:41and really unlike anything else.
1:14:41 > 1:14:44If you're lucky enough to find ones that are already broken,
1:14:44 > 1:14:47buy them, because they're cheaper.
1:14:47 > 1:14:50And since you're crumbling them, there's no point having whole ones,
1:14:50 > 1:14:51beautiful though they are.
1:14:53 > 1:14:56These are my ultimate Christmas treat.
1:14:56 > 1:14:59That's what I always want to find in my stocking.
1:15:04 > 1:15:07Some pistachios - very Italian.
1:15:07 > 1:15:11I've got a lot here but I want a really wonderful knobbly filling.
1:15:11 > 1:15:15I'm going to keep some back for the topping, as well.
1:15:15 > 1:15:18The tender green of those chopped pistachios
1:15:18 > 1:15:21is SO beautiful that I'm loathe to cover them up,
1:15:21 > 1:15:24except I've got such a good thing to cover them up with.
1:15:25 > 1:15:29Teeny-weeny little chocolate chips. They're so sweet.
1:15:29 > 1:15:33They look like they've escaped from Toy Town.
1:15:33 > 1:15:36And I want about 125g.
1:15:36 > 1:15:39Any chopped chocolate will do, but these delight me.
1:15:41 > 1:15:43And stir everything together.
1:15:44 > 1:15:48It all looks a bit runny at this stage, just like the topping did,
1:15:48 > 1:15:52but you've got to remember that it will all firm up in the fridge.
1:15:52 > 1:15:57But I don't want it so stiff that it doesn't cut voluptuously.
1:15:57 > 1:16:00The wonderful thing about panettone
1:16:00 > 1:16:03is that it's strangely pliable.
1:16:03 > 1:16:05You just squodge it in.
1:16:05 > 1:16:08If you tear it, you can fix it again,
1:16:08 > 1:16:12and if you got any gaps you need to fill in, you just fill them.
1:16:16 > 1:16:22My spirit of choice to saturate these slices is Tuaca,
1:16:22 > 1:16:27which anyway, I've always thought, is panettone in liqueur form.
1:16:27 > 1:16:32It's a strangely unfamiliar Italian liqueur
1:16:32 > 1:16:35that mixes citrus and vanilla.
1:16:35 > 1:16:40But otherwise, any orange liqueur would be very Christmassy.
1:16:40 > 1:16:43All I'm going to do now is put half this mixture in.
1:16:45 > 1:16:48Spread to cover.
1:16:49 > 1:16:51A bit of smoothing.
1:16:52 > 1:16:56And then another layer of panettone.
1:17:00 > 1:17:02Another soaking with liqueur.
1:17:10 > 1:17:13I just need to add the rest of this mixture,
1:17:13 > 1:17:19top it with a final layer of liqueur-soaked panettone,
1:17:19 > 1:17:23and then I can cling it and fridge it and I'm happy.
1:17:49 > 1:17:53I had a fabulous time finishing off the Italian Christmas pudding cake.
1:17:53 > 1:17:56I smoothed the Marsala-spiked mascarpone mix
1:17:56 > 1:17:59I'd had stashed in the fridge over the top of the cake.
1:18:00 > 1:18:02And then sprinkled it with mini chocolate chips.
1:18:05 > 1:18:07And pistachios,
1:18:07 > 1:18:10and then, the crowning glory,
1:18:10 > 1:18:13I dropped pomegranate seeds all over it.
1:18:23 > 1:18:27Right, it's time to find out whether Biggins will be facing Food Heaven or Food Hell.
1:18:27 > 1:18:30Food Heaven would be an amazing piece of Dover sole,
1:18:30 > 1:18:33a beautiful piece of Dover sole roasted with some Morecambe Bay shrimps.
1:18:33 > 1:18:36These are lovely, from Hastings, these Dover sole,
1:18:36 > 1:18:39with buttered new potatoes, a nice Beurre noisette butter with lemon.
1:18:39 > 1:18:42We've got some almonds and a little bit of green beans to go with it.
1:18:42 > 1:18:47Alternatively, Food Hell would be this pile of fatty pork over there,
1:18:47 > 1:18:49Chinese five spice powder over the top with some salt, sugar,
1:18:49 > 1:18:52marinated and roasted in the oven with some bok choi,
1:18:52 > 1:18:54which I know you can't stand either.
1:18:54 > 1:18:57It's wok-fried with a nice palm sugar dressing.
1:18:57 > 1:19:00Now, of course, we're not live today and it's Christmas.
1:19:00 > 1:19:03We're letting fate decide what Biggins gets.
1:19:03 > 1:19:05- Now, you're in panto at the moment. - I am.- In Aladdin.
1:19:05 > 1:19:07In Aladdin, Theatre Royal, Nottingham, yes.
1:19:07 > 1:19:10And you arrive on a zip wire, is that right, for the end of the show?
1:19:10 > 1:19:14- Well, I fly in, yes, as a Chinese lantern.- OK...
1:19:14 > 1:19:16- Of course you do.- Of course you do.
1:19:16 > 1:19:18Well, we've got our very own Chinese lantern.
1:19:18 > 1:19:20Don't get this too near the hob.
1:19:20 > 1:19:22- It might melt.- Yes, exactly.
1:19:22 > 1:19:24- Aladdin's lantern, so the idea of it...- Is to rub it.
1:19:24 > 1:19:26- Is to rub the lantern. - Shall I rub it now, James?
1:19:26 > 1:19:28- And wait to see what happens. - Right, here we go.
1:19:28 > 1:19:30Oh, I can feel something happening.
1:19:30 > 1:19:32WHOOSHING
1:19:32 > 1:19:35THEY LAUGH Our very own genie!
1:19:35 > 1:19:38THEY LAUGH Cyrus Todiwala!
1:19:43 > 1:19:44What do you look like, Cyrus?
1:19:44 > 1:19:47Don't get too near the stove with that chest.
1:19:47 > 1:19:49- It will ruin my hair?- Exactly!
1:19:49 > 1:19:50What are you doing?
1:19:50 > 1:19:54I heard there's a bloke called Biggins who rubbed a lamp.
1:19:54 > 1:19:58- I believe I have to be appearing out of smoke when that happens.- Yes.
1:19:58 > 1:20:00- You shouldn't have rubbed the lamp, sir.- I'm sorry.
1:20:00 > 1:20:04It is not exactly the right kind of genie you're looking for.
1:20:04 > 1:20:08- But, hey, you got a surprise in a box.- Is it one of these boxes?
1:20:08 > 1:20:10Well, I'll tell you what's inside these boxes.
1:20:10 > 1:20:14Each of these boxes has the word "heaven" or "hell" in it.
1:20:14 > 1:20:16So you've got to choose a box and decide your treasure.
1:20:16 > 1:20:19Right, OK. Well, I'll go for this one.
1:20:19 > 1:20:20HE LAUGHS NERVOUSLY
1:20:20 > 1:20:22This takes my fancy.
1:20:22 > 1:20:25Right, so I'll open it and there we go.
1:20:28 > 1:20:31- It's- Food Hell. It's not!- It is!
1:20:31 > 1:20:32LAUGHING: It is.
1:20:34 > 1:20:36- OK, you can go. - THEY LAUGH
1:20:36 > 1:20:38Would you like to see what's in the other box?
1:20:38 > 1:20:42I'll open this one, just to prove it. Fair's fair.
1:20:43 > 1:20:48- Aw!- There you are. Sorry.- Bye-bye, Dover sole.- Oh, bye-bye, Dover sole.
1:20:48 > 1:20:51Sorry, Mr Biggins. Thank you, genie. Cyrus Todiwala!
1:20:51 > 1:20:53Please don't rub the lamp the next time...
1:20:53 > 1:20:55Oh!
1:20:57 > 1:20:58He blew his hat off!
1:21:02 > 1:21:05- Brilliant! - HE MUMBLES HYSTERICALLY
1:21:05 > 1:21:08- I can't see anything! - Absolutely brilliant.
1:21:08 > 1:21:11Right, shall we start cooking? We'll lose our Dover sole out of the way.
1:21:11 > 1:21:13It's like Bullseye. This is what you could have had.
1:21:13 > 1:21:16- We lose that out the way. - Bye-bye, Dover sole.
1:21:16 > 1:21:19Right, now what I want you guys to do really
1:21:19 > 1:21:21is you can do me the dressing for this.
1:21:21 > 1:21:25If you can take me the chilli, the garlic and the ginger...
1:21:25 > 1:21:26We just want one chilli, probably.
1:21:26 > 1:21:29And we want them really, really fine, crushed up in there.
1:21:29 > 1:21:32If you can peel and chop me the ginger, Nadiya, that would be great.
1:21:32 > 1:21:34Nadiya, there you go, can you chop me that?
1:21:34 > 1:21:37And then we want some ginger crushed up as well in here with palm sugar.
1:21:37 > 1:21:40We're going to make a nice little dressing to go with it.
1:21:40 > 1:21:44Meanwhile, I'm going to get on our spices over here.
1:21:44 > 1:21:46I'm just recovering from our genie, to be honest.
1:21:46 > 1:21:48Yes, we all are.
1:21:48 > 1:21:50So we've got our spices here.
1:21:50 > 1:21:53We've got some Chinese five spice powder and some salt.
1:21:53 > 1:21:55Basically, we're just going to warm this up.
1:21:55 > 1:21:56That's spice powder, you say?
1:21:56 > 1:21:59That's Chinese five spice powder, yeah, and salt.
1:21:59 > 1:22:01A bit of sugar, like that.
1:22:01 > 1:22:06Mix all that lot together, just toast it up to get it nice and warm.
1:22:06 > 1:22:08And then we take the whole lot.
1:22:08 > 1:22:10Now, if you smell that...
1:22:10 > 1:22:13Mm! Very nice.
1:22:13 > 1:22:16That and the smoke together...
1:22:16 > 1:22:18Together, as well. And what we're going to do
1:22:18 > 1:22:21is we're just going to take our pork now...
1:22:21 > 1:22:24- like that.- How much of the ginger? - Lift this over.
1:22:24 > 1:22:26We're going to score the top of it.
1:22:26 > 1:22:29So we take our Stanley knife and we score...
1:22:29 > 1:22:32- All the fat.- All the fat over the top like that.- Mm...
1:22:32 > 1:22:33BANGING
1:22:33 > 1:22:36- These guys are making an awful lot of noise.- Aren't they?
1:22:36 > 1:22:40- You're in your, what, 50th year of doing panto?- I am.
1:22:40 > 1:22:43- 40th!- 40th?- 40th year, yes. - HE LAUGHS
1:22:43 > 1:22:46It said on my script it was 50 years.
1:22:46 > 1:22:49What's that like for you, then? Are you still enjoying it as much?
1:22:49 > 1:22:52I love it. I still enjoy it. It's fantastic.
1:22:52 > 1:22:54We have great audiences up in Nottingham
1:22:54 > 1:22:57and everyone's having a ball. It's really good fun.
1:22:57 > 1:23:00Now, I said at the top of this, you've got to try and explain
1:23:00 > 1:23:04to the French what panto is because it's quite difficult to describe.
1:23:04 > 1:23:07Yeah, well, it's a bit like commedia dell'arte.
1:23:07 > 1:23:11I know that's Italian, but it's a really old tradition of theatre,
1:23:11 > 1:23:16and usually all the men play women's parts
1:23:16 > 1:23:20and then in the Victorian era, it came in that women played
1:23:20 > 1:23:24men's parts, and they had very long legs with fishnet tights.
1:23:24 > 1:23:26The men in the audience used to love it
1:23:26 > 1:23:28and they used to slap their thighs and say,
1:23:28 > 1:23:32"12 o'clock and still no sign of Dick," and it was marvellous.
1:23:32 > 1:23:34It was really good theatre. They would sing.
1:23:34 > 1:23:36Nowadays, it's become...
1:23:36 > 1:23:39The children really need to have a hero
1:23:39 > 1:23:43and so the principal boy is played by a man,
1:23:43 > 1:23:47and it's much more adventurous now. The effects are fantastic.
1:23:47 > 1:23:51I work for a company where we do really incredible things,
1:23:51 > 1:23:54- flying carpets, flying me. - Flying you!
1:23:54 > 1:23:56Exactly, which takes quite something.
1:23:56 > 1:23:58So, it's a wonderful tradition,
1:23:58 > 1:24:01which I'm pleased to say is huge in this country.
1:24:01 > 1:24:05Every theatre in every city and town has a pantomime.
1:24:05 > 1:24:08- Cos there's no other country like it for pantomime, is there?- No.
1:24:08 > 1:24:12It's not done anywhere else. Do you think it's because we like that tongue-in-cheek sort of thing?
1:24:12 > 1:24:15I think it is and I think everyone likes to join in.
1:24:15 > 1:24:19The biggest thing about it is the audience participation.
1:24:19 > 1:24:21"It's behind you." "Oh, no, it isn't." "Oh, yes, it is,"
1:24:21 > 1:24:24and getting the audience to join in is fantastic.
1:24:24 > 1:24:27We basically leave it with salt and sugar and everything else on it
1:24:27 > 1:24:28ideally for 24 hours.
1:24:28 > 1:24:31- Not that you're ever going to make this, Mr Biggins.- No, I'm not.
1:24:31 > 1:24:34But then we roast it in the oven nice and gently.
1:24:34 > 1:24:37It gets roasted and roasted in the oven for a good three hours,
1:24:37 > 1:24:41just as it is, and the fat just drips off like that.
1:24:41 > 1:24:43- Oh, my goodness!- And we end up with this amazing...
1:24:43 > 1:24:47- Well, I quite like the look of that, funny enough.- Oh, do you?- Yes.
1:24:47 > 1:24:49That is great.
1:24:49 > 1:24:52- And then what we're going to do... - That's three hours?- Three hours.
1:24:52 > 1:24:54We take our little bit of veg in here.
1:24:54 > 1:24:57Now, the key to wok-frying veg...
1:24:57 > 1:24:59Why do you not like the pak choi?
1:24:59 > 1:25:01I don't know. I just find it dull.
1:25:01 > 1:25:06- Dull?- Yeah, I find it really not interesting and sort of...
1:25:06 > 1:25:09And I like vegetables, but I just don't like that vegetable.
1:25:09 > 1:25:12The key to this is not adding too much oil. People always make that mistake.
1:25:12 > 1:25:15They use the wrong oil, sesame oil, to start off with.
1:25:15 > 1:25:18It's groundnut oil or just plain veg oil. Don't add too much oil,
1:25:18 > 1:25:21- get the wok nice and hot and then add water to it.- Ah.
1:25:21 > 1:25:24Don't cook with sesame oil. Sesame oil is like a seasoning afterwards.
1:25:24 > 1:25:27- Right.- So you just put that together. So the pork is sat there.
1:25:27 > 1:25:28The guys will get the dressing,
1:25:28 > 1:25:31so you can explain what we've got in the dressing over here.
1:25:31 > 1:25:38- Spring onion, ginger, mint, garlic, lime...- Chilli.
1:25:38 > 1:25:41- Fish sauce.- Fish sauce.
1:25:41 > 1:25:44- A little fish sauce into that. - A lady squeeze of lime, as well.
1:25:44 > 1:25:47- Yeah, a lady squeeze of lime. - Two lady squeezes.
1:25:47 > 1:25:50- You've got mint and everything else in there.- As big as...?
1:25:50 > 1:25:54Yeah. No, nice and thin. Nice and thin, Chef. Nice and thin.
1:25:54 > 1:25:57- Right, we've got our plate here. - I haven't got a clue what I'm doing.
1:25:57 > 1:26:00- You haven't got a clue? - No, it looks very nice.
1:26:00 > 1:26:03- It looks like a soup. It looks... - So how much water do you put in?
1:26:03 > 1:26:07- Literally about a tablespoon. - Oh, right.- No more than that.
1:26:07 > 1:26:11- We just take a little tablespoon there.- So you're really wilting it?
1:26:11 > 1:26:14Yeah. You want to keep the flavour in, as well,
1:26:14 > 1:26:17but the key to it is, don't keep adding that oil.
1:26:17 > 1:26:20That's the most important bit, really. So nice and quick.
1:26:20 > 1:26:23You've got some amazing dressing there.
1:26:23 > 1:26:25I'm going to take this chilli.
1:26:25 > 1:26:28Now, Eric, if I can get you to basically chop up
1:26:28 > 1:26:31this piece of pork as well on here.
1:26:31 > 1:26:33You want it thinly sliced or...?
1:26:33 > 1:26:37- No, just chunks.- Chunks? - Yeah, nice chunks.
1:26:37 > 1:26:39Oh, chunky.
1:26:39 > 1:26:42- Chunky.- There you go. So we mix all this lot together.
1:26:42 > 1:26:45Take a little bit of this dressing and this goes in.
1:26:47 > 1:26:49I don't suppose you get time to cook when you're doing panto
1:26:49 > 1:26:52because it's literally sometimes twice a day you've got to do it?
1:26:52 > 1:26:56It is twice a day every day, 12 performances a week.
1:26:56 > 1:26:58We get one day off and...
1:26:58 > 1:27:01Mm, that smells very nice. That dressing is good.
1:27:01 > 1:27:05So, no. I do a lot of supermarket meals in between shows and things.
1:27:05 > 1:27:08- You have your own microwave?- I have my own little oven, not a microwave.
1:27:08 > 1:27:11I have an oven. Yes, in my dressing room, which is very important
1:27:11 > 1:27:14cos I don't go out cos the thought of taking all the make-up off...
1:27:14 > 1:27:17Oh, dear, look at all that fat!
1:27:17 > 1:27:19Where's that crunchy bit gone?
1:27:19 > 1:27:22- The crunchy bit is all underneath it and everything else.- Oh, right.
1:27:22 > 1:27:23This looks fabulous.
1:27:25 > 1:27:29And then what we do is we grab all our veg like that,
1:27:29 > 1:27:32place it on there over the top.
1:27:35 > 1:27:36And then you put chunks of this...
1:27:38 > 1:27:39- UNENTHUSIASTICALLY:- Lovely(!)
1:27:39 > 1:27:41JAMES LAUGHS
1:27:41 > 1:27:44- And the spring onions? - Yeah, spring onions over the top.
1:27:44 > 1:27:46And then we just grab more of this dressing.
1:27:46 > 1:27:49Plenty of spring onions over the top. Put a bit more pork on it. Why not?
1:27:51 > 1:27:55There you go. A bit more of that over the top.
1:27:55 > 1:27:58- We've got this amazing dressing. - Well, bye-bye, boys and girls.
1:27:58 > 1:28:00- Nice to see you. - THEY LAUGH
1:28:00 > 1:28:01It's been really enjoyable.
1:28:01 > 1:28:04- I've had a lovely morning. - Right, well, there you have it.
1:28:04 > 1:28:05I'll grab you some knives and forks.
1:28:05 > 1:28:08- Don't rush.- Don't rush!
1:28:10 > 1:28:13- Right, there you have it.- Lovely.
1:28:14 > 1:28:18Now, I know you don't like it, but this is... Mm... Dive in, guys.
1:28:18 > 1:28:22Peter and Susie have chosen a Macon-Villages Cave de Lugny, 2014.
1:28:22 > 1:28:24It's 7.99 from the Co-op.
1:28:24 > 1:28:26I have to say...
1:28:26 > 1:28:29- It's delicious. - It's the dressing. It's lovely.
1:28:29 > 1:28:31The dressing is superb and...
1:28:32 > 1:28:36- Oh, sorry. The CRISPY bits of the meat are delicious.- There you go.
1:28:36 > 1:28:38Well, that's all for today on Saturday Kitchen.
1:28:38 > 1:28:41Thanks to Pascal Aussignac, Eric Chavot and Nadiya Hussain.
1:28:41 > 1:28:43Cheers also to the fabulous Christopher Biggins.
1:28:43 > 1:28:45Cheers to Peter Richards and Susie Barrie
1:28:45 > 1:28:47for the great wine choices today,
1:28:47 > 1:28:50and our very own genie of the lamp, Cyrus Todiwala!
1:28:50 > 1:28:51THEY CHEER
1:28:53 > 1:28:55That image has left me scarred for life. I need a drink.
1:28:55 > 1:28:58Right, all the recipes are always on our website, of course.
1:28:58 > 1:29:02Go to bbc.co.uk/saturdaykitchen. We'll be back next Saturday.
1:29:02 > 1:29:04In the meantime, have a very happy Christmas
1:29:04 > 1:29:05and a happy New Year, too.
1:29:05 > 1:29:07Bye for now.
1:29:07 > 1:29:09- Nice wine.- Very nice wine.