Christmas Saturday Kitchen


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Transcript


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Good morning! Merry Christmas.

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We've got a star-studded line-up of chefs and recipes for you today,

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so let's get cooking. This is Christmas Saturday Kitchen.

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And welcome to the show.

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Yes, it's Christmas,

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so we've got a traditional pantomime theme to the show today.

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-CREW:

-Oh, no, we don't!

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Cooking with me in the studio are

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some glittering stars of the food world, but where are they?

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It's Nadiya Hussain,

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the winner of the Great British Bake Off.

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She was cheered to victory by a staggering 14 million of you.

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She's the newly crowned Fairy Godmother of baking.

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Now, can you magic me some more chefs, please?

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But who is in the horse?

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NEIGHING

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Horse, can you speak?

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MAN SPEAKS IN FRENCH

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NEIGHING AND SNORTING

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Cut the...

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JAMES LAUGHS

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-NEIGHING

-I am not a horse. I am a donkey.

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LAUGHTER

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It's the man at the helm of the award-winning Club Gascon in London,

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it's the Michelin starred Frenchman, Pascal Aussignac!

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CHEERING

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Hi, James!

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We don't want to know where you've been putting your head, either.

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But who's at the front?

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It's another Frenchman with an equally distinctive cooking style.

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He also holds a coveted Michelin star above his Mayfair brasserie. It's...

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-Moi!

-..Eric Chavot!

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CHEERING

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NEIGHING

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See, I've always said this show was pantomime

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and now it finally is one.

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-CREW:

-Oh, no, it isn't!

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Oh, yes, it is.

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Pascal, you're kicking off. What are you going to make for us?

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-FRENCH ACCENT:

-We are going to do pine-smoked pheasant

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with artichoke pebbles and a chicory glaze

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with oysters and Guinness.

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I've got no idea what you just said, but it looks fantastic.

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So, Eric, the horse, what are you cooking?

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I am going to cook the horse.

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NEIGHING

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-What are you going to do?

-A peppered venison steak

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with honey-glazed root vegetables

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and a little bit of garlic Savoy cabbage.

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Nice venison as well. Peppered, sealed on the outside,

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nice and pink in the centre.

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Nadiya, what are you going to be doing? Baking, I presume?

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A bit of baking. I'm doing a spiced biscotti

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with an orange syllabub dip.

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So, there you have it, three fabulous and festive dishes,

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and also, we've got an all-star line-up of foodie films

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from the BBC's archive. There's Christmas recipes from Rick Stein,

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Nigella Lawson, those Hairy Bikers and the fabulous Mary Berry.

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Now, our special guest today knows a thing or two about pantomime.

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-CREW:

-Oh, no, he doesn't!

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That's the last time, I'm warning you!

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He's one of the country's best-loved TV and stage performers,

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with a career spanning an amazing 50 years.

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He's probably the best dame in the business.

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Please welcome the always-understated Christopher Biggins!

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APPLAUSE

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Hi, James!

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Hello.

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What am I?

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Please! I couldn't possibly tell you!

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I'm supposed to be Prince Charming but I feel like a cross between

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some BacoFoil and "Gordon's alive!".

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So, what about this, then?

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Tell us the story about this.

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I'm doing Aladdin at the Theatre Royal in Nottingham,

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and I play Widow Twankey,

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as you can probably see,

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-because there's a lovely washing machine up there.

-Right.

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The rest of the frock is absolutely fantastic.

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I've got 12 new costumes. It's going to be sensational.

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I'm expecting you, throughout the show,

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-to teach the French about pantomime.

-I'll explain it.

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It is kind of unique to the UK.

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It is very unique. Other countries have tried it.

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Australia does a bit of it, America failed, really,

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but it's so English it's not true.

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And you do it better than anybody.

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Well, I enjoy doing it, I must say. It's really good fun.

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Understated, you see. At the end of today's programme,

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I'll either cook Food Heaven or Food Hell for Biggins.

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There's something based on your favourite ingredient, Food Heaven,

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or your nightmare ingredient, Food Hell.

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-So, Food Heaven?

-Well, I love fish

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and I love... Funnily enough, I adore Dover sole

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with taking it off the bone. I really enjoy that in a restaurant,

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rather than having it filleted for me.

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There's something about it that's very exciting.

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What about the dreaded Food Hell?

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Would it be duck?!

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No, it wouldn't be a duck!

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Duck!

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No, I've just come back from Vietnam and we went on the Mekong River...

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-Not dressed like that, I hope.

-No, but it was fascinating

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and the food wasn't that great, I have to say.

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There was a lot of fatty meats, I hate fatty meats,

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and what is that Chinese vegetable which I'm not that keen on?

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-Um... Bok choi.

-Yes, that's not one of my favourites, either.

-OK.

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I can't believe I'm having this serious conversation with you

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dressed like that! Mind you, look at me!

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So, it's Dover sole or a fatty piece of pork belly for Biggins.

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I'm going to serve the whole fish with a classic brown shrimp sauce.

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It's called a beurre noisette. The sole is dusted with flour,

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pan-fried and the sauce is made with plenty of butter,

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shallots, lemon juice and shrimps,

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and I'll serve it with steamed new potatoes, blanched French beans

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-and a few toasted almonds in that butter as well.

-Oh! I'm salivating!

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Or he could be facing Food Hell -

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fatty meat - and I've gone with pork belly for this one.

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The pork is doused with boiling water, left to dry,

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then it's rubbed with Chinese five-spice powder,

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some sugar, salt and left to marinade overnight,

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then it's roasted, served with Asian greens, spring onions and chilli,

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tossed with a palm sugar dressing to go with it. You'll have to wait

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till the end of the show to find out which one Mr Biggins is getting.

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-You hungry?

-Very.

-Good.

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-Bring it on.

-And I can get out of this ridiculous uniform as well.

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Starting off proceedings is Pascal Aussignac.

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While I take this off, what are you cooking, Chef?

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Hi, James.

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You know, it's Christmas,

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so I've proposed the idea of using the leftover of the Christmas tree,

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to use it in the smoker

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to smoke some different food.

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This Christmas tree is plastic!

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OK. Forget this one! That's the real one.

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What are we doing with it?

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-Smoking?

-Yes, we will smoke the pheasant.

-OK.

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So the idea is also to make a dish which is simple to do at home.

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Because the legs are cooking longer than the breast,

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the idea is to, um, to cook it a second time.

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Or the day after. Or you can marinade them

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for another recipe. So, what you want to do,

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-you just take the breast...

-OK.

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-You want me to do these artichokes?

-Yes.

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-So, if you can peel the Jerusalem artichoke...

-OK.

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So what are you doing with the pheasant?

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The idea is to take the flesh out of the breast - everybody can do it,

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it takes seconds -

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-and it's to make a recipe which is in half an hour done at home.

-OK.

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So, this is just using the pheasant breast? We're not using the legs?

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Yes. The only bit we don't use is the bone.

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The breasts... The legs, you can marinade them

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or roast them later on. It doesn't matter. At this stage,

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the idea is to do the smoking time,

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so you just flame the pine...

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So, obviously, it will be a bit more dry after Christmas,

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so it will flame more.

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But you can still see, already, the...smoke.

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Any particular pine for this one or...

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Scots pine.

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In Gascony, we are surrounded by pine trees all over,

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so it's fantastic, because you can do a lot of dishes

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flavoured with pine.

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Even better... You see?

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Very simply... It's not cooking,

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it's just smoking on the surface.

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-Et voila. You leave it for five minutes, roughly.

-OK.

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You want the artichokes... These just get boiled?

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Yes, please. You cover with water

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and some rosemary, thyme, salt, olive oil...

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OK.

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-And use a little bit of olive oil?

-Yes, please.

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Just a touch.

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So, that will be for the breasts.

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And this one will be for the second garnish,

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which will be chicory...

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-Rosemary, thyme...

-..which we will also use for the sauce.

-OK.

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Bay leaves?

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Bay leaves, yeah.

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Everything you want, in a way.

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It needs to be very aromatic.

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All right.

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Not too much sugar.

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-Just a bit.

-Cos this can be quite bitter, but this takes the bitterness

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-a little bit...

-Yes, but because of the balance, we will see.

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It's quite interesting.

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So, that has been smoked.

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We can leave it longer if we want. Put in the pan...

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We don't need that any more.

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-We don't need that any more.

-That's done with.

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And some salt...

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Of course, a bit of butter!

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-Put that one on there.

-Oh, you French! So saucy!

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LAUGHTER

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Put in the oven...

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..for five, six minutes.

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Now, this year's been great for you.

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-Your restaurant celebrated, what, 18 years now?

-Exactly.

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Club Gascon is 18 years old

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and we are doing, next year, a big revamp of the restaurant

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and the bar next door

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-because it's all about, reenergise the restaurant.

-Yeah.

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And it's good to do something new.

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So, it will be very interesting to redevelop ideas

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from Club Gascon... It's an old place now.

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-It's 18 years old.

-Yeah.

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Right. So, what are we doing, then?

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-Is this caramelising the chicory?

-Yeah. I will deglaze now,

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just like this. Very simply.

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Now, for anybody that hasn't been to your restaurant,

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tell us about it, because it's classic with a twist.

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Yeah, it's all about Gascony.

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As the name suggests, it's all about flavours from Gascony avec...

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-with a twist.

-So, with these, you're just gently cooking them?

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Yeah. Just up to the reduction.

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-It needs to be just cooked, tenderised.

-OK.

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The artichokes, you bring those to the boil till they're soft,

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-they've been left to cool and then deep-fried?

-Yes,

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so it looks like a little pebble, a golden pebble.

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-What's happening with the oysters?

-Put that inside.

-All of it?

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-Everything?

-Everything.

-The whole lot in?

-Perfect.

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-And then we're blending these?

-Yes, we will blend with the chicory.

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-OK.

-But I will need this.

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So, obviously, we don't need to overcook these ones,

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because it is to be blended.

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OK.

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A little bit of the sauce.

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-I keep this one for the decor.

-OK.

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For the plate.

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-Blend?

-Yes. Just a second.

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You need a bit more butter!

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Butter? Good.

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It's good for you now, butter, isn't it?

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That's what I've been talking about for years!

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-Squeeze some lemon.

-Everybody was taking the mickey out of me.

-I know.

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-There you go.

-Yes. A bit of salt.

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-Allez.

-And then blitz.

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-And blitz.

-OK.

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The breasts are cooked.

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-OK.

-So, you see,

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there's no danger.

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-It's nicely coloured.

-Yes.

-And it's still soft and tender,

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-no pressure.

-OK.

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Right, I'll get the artichokes out.

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Yeah.

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-All right. So, now...

-There you go.

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So, you strain the sauce...

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If you can season the... Exactly. The...

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LAUGHTER

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..the pebbles.

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Jerusalem artichokes - topinambours.

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And there's the chicory.

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-The chicory.

-Yeah.

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The breasts...

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-Which you also re-season a bit.

-Yeah.

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You can leave it full, or cut in two, for example.

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-Right.

-You see?

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-Perfect.

-It's moist.

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-Perfectly cooked, Chef.

-Thank you.

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I try!

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LAUGHTER

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-The chicory...

-Right...

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-And here you've got some oyster leaf.

-Oyster leaf?

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Yeah. It's a very interesting flavour.

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It is like an herb, but it has the taste of oyster.

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So, that dish, realistically, has been done in, what?

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-Ten minutes?

-Yeah.

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That looks fantastic.

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-There we are.

-Give us the name of this dish.

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So it's called pine-smoked pheasant,

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artichoke pebbles...

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Guinness and oyster sauce.

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Easy as that.

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Over you come. Have a seat there.

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-There we are.

-Dive into that one.

-Very good.

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I'll pass you a few pebbles. Dive into those.

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-So, oysters...

-Oh, sorry, I'm depriving you of...

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Non. Ca va.

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MUFFLED SPEECH

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NADIYA LAUGHS

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-That's very good.

-Hot!

-There's some water there!

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-Happy with that?

-Mmm-mmm.

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What about the oyster sauce?

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-Delicious. Really delicious.

-Happy with that?

-Really, really nice.

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We need some wine to go with this

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and we sent our very own Cinderella and Prince Charming,

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otherwise known as Peter Richards and Susie Barrie to Winchester

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to soak up some of the festive spirit

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and to find the wines to go with today's dishes.

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-Now, we've loosened the purse strings a little bit...

-Oh! Hot!

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Well, it is Christmas, of course.

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LAUGHTER

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Let's see what they chose to go with Pascal's pheasant.

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Enjoy this one.

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I'm here in wonderful Winchester

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to find our wines for today's show.

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There's only one thing missing -

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Prince Charming.

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And here I am.

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But there's no time to lose, Cinders,

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your carriage awaits.

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TING!

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TING!

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I'll admit that Pascal's pine-smoked pheasant

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caused a bit of a stir in our household,

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and not just because it tastes amazing.

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Like many married couples, Peter and I tend to disagree about things

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from time to time, and in this instance,

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we both had a favourite match for Pascal's dish,

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but they were different wines.

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For me, that smoky pheasant and rich Guinness and oyster sauce

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cry out for a red wine,

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and the king of grape varieties, when it comes to matching with game,

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is Pinot Noir, so my choice is the gorgeous

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Ara Select Blocks Pinot Noir from Marlborough in New Zealand.

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My first instinct was for a more traditional style of Pinot Noir,

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from Pascal's homeland in France

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but, actually, that intense Guinness and oyster sauce,

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and the bittersweet chicory actually suits a more rounded, richer,

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fruit-forward style of Pinot,

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which is exactly what you get from New Zealand.

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Mmm. It's super-elegant wine,

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with a smoky note

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and a gentle, creamy texture

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that tie in beautifully with the caramelised chicory

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and the pine-smoked pheasant.

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Now, I don't entirely disagree with Peter,

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because that is a very good match,

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but because pheasant meat is pale and quite subtly flavoured,

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and then that Jerusalem artichoke adds a nutty, buttery character,

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I think the ultimate wine with this dish is not red, but white,

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and so I've chosen this Rully en Rosey from Burgundy in France.

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When you consider the main flavours of the dish -

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the smoky pheasant, the chicory, the artichokes and the oysters,

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they all totally suit a full-flavoured white wine.

0:16:250:16:30

A wine with refreshing acidity to

0:16:320:16:35

cleanse your palate between mouthfuls

0:16:350:16:38

and yet with a hint of creamy oak

0:16:380:16:39

to balance the richness of the dish,

0:16:390:16:42

all of which describe this Rully quite perfectly.

0:16:420:16:46

So, given that neither of us is backing down on this one,

0:16:470:16:51

it's over to you guys in the studio to sort out this marital dispute.

0:16:510:16:55

BOTH: Cheers!

0:16:550:16:56

Cheers, indeed. Well, you've got a choice to make, really. Red or white?

0:16:580:17:01

I have to say - I'll stick my neck out - to me, it'd be the white wine.

0:17:010:17:05

-I agree with you.

-Me too.

-That's three.

0:17:050:17:07

-Go for the white.

-Four.

-The white's delicious.

0:17:070:17:10

Why do you think that? Particularly for the oysters?

0:17:100:17:12

-The pheasant is a white meat and the oyster takes over...

-Yeah.

0:17:120:17:16

Is it too strong, the sauce?

0:17:160:17:19

No, the sauce is...

0:17:190:17:21

So, actually, the white one...

0:17:210:17:24

-How were the pebbles?

-The pebbles are delicious.

0:17:240:17:27

I'm the designated driver today.

0:17:270:17:29

Exactly. Right, coming up,

0:17:290:17:31

Eric has something stunning to share with us. What are you doing?

0:17:310:17:34

We're going to do peppered hoi sin venison,

0:17:340:17:37

we're going take some black peppercorn and juniper berries

0:17:370:17:41

and blitz them. Quite heavily peppered.

0:17:410:17:45

-As a steak, it's going to take about four, five minutes.

-Yeah.

0:17:450:17:48

Served rare. And so, being winter,

0:17:480:17:50

no vegetables, so beautiful roots,

0:17:500:17:53

carrots, salsify, root vegetables...

0:17:530:17:57

-Beetroot?

-No, I don't put beetroot...

0:17:570:18:00

We've got ruby carrots...

0:18:000:18:02

I only asked for the title of the recipe!

0:18:020:18:05

Rick Stein is in full festive mood today.

0:18:050:18:08

He's using his knowledge of the Far East

0:18:080:18:11

to come up with ideas for ways to use up leftover turkey.

0:18:110:18:14

Go on, carry on.

0:18:140:18:16

I love Christmas. So much so,

0:18:260:18:28

that I didn't even mind putting up the Christmas decorations

0:18:280:18:32

in the middle of summer in order to film this programme.

0:18:320:18:35

It's one of those strange little eccentricities of working in TV -

0:18:350:18:39

Christmas specials being filmed in June.

0:18:390:18:43

But I'd just returned from filming my latest series

0:18:430:18:46

all around the Far East,

0:18:460:18:49

an odyssey which inspired me

0:18:490:18:51

to come up with the answer to that big cooking dilemma

0:18:510:18:54

facing us all at Christmas time - what to do with that cold turkey.

0:18:540:18:58

There's things you can do -

0:19:010:19:03

spicy, spiky things, like this salad I'm just about to make

0:19:030:19:07

from Vietnam. By the end of it, you'll be saying,

0:19:070:19:10

"THAT'S what to do with a turkey!"

0:19:100:19:12

So, I'm just slicing these up to go in the salad.

0:19:160:19:19

I hope you like my decorations.

0:19:190:19:21

You might think they're a little over the top.

0:19:210:19:24

I went mad in the supermarket.

0:19:240:19:26

It's not quite Nigella.

0:19:260:19:28

I think hers are a bit more faultless and understated,

0:19:280:19:31

but I like them.

0:19:310:19:33

I'm using Chinese leaves to make up this salad,

0:19:350:19:38

but any crisp type of lettuce would do the trick.

0:19:380:19:41

You want to end up with a bit of a bite to it.

0:19:410:19:44

Shred it or chop it fairly finely

0:19:440:19:46

and chuck it in with the turkey meat.

0:19:460:19:49

So now I'm going to cut a couple of bits of carrot

0:19:490:19:52

using the mandolin here.

0:19:520:19:54

The mandolin's an easy way to cut the carrot into thin strips

0:19:540:19:58

called "julienne". That's better than grating it.

0:19:580:20:01

It looks better.

0:20:010:20:03

Then onto that put a handful of crisp bean sprouts,

0:20:030:20:07

a similar amount of finely chopped shallots and some chopped peanuts.

0:20:070:20:11

One of the things that distinguishes these salads from Vietnam

0:20:120:20:16

is the enormous amount of herbs that go into them.

0:20:160:20:19

They grow the most wonderful aromatic herbs,

0:20:190:20:22

some which you find quite difficult to get here,

0:20:220:20:24

particularly one called Vietnamese mint,

0:20:240:20:27

although I have grown it in my garden,

0:20:270:20:29

but it was killed off in a savage winter.

0:20:290:20:32

But this time, I'm just using mint and coriander and basil

0:20:320:20:35

to sort of approximate that Vietnamese mint flavour.

0:20:350:20:39

It does really quite well.

0:20:390:20:41

To get a piquant dressing, add some red chillies

0:20:440:20:47

to some chopped garlic in a bowl,

0:20:470:20:50

put in a good amount of sugar.

0:20:500:20:51

It doesn't have to be palm sugar, but that would be best.

0:20:510:20:55

Then some fish sauce and a splash of rice wine vinegar

0:20:550:20:58

and a lot of lime juice.

0:20:580:21:01

Perhaps use a couple of limes.

0:21:010:21:03

A quick whizz round to dissolve the sugar

0:21:030:21:07

and dress the salad as normal,

0:21:070:21:09

to get everything well and truly coated.

0:21:090:21:11

It should look all wet and glistening.

0:21:110:21:14

Don't forget that it's one of those salads that's best made

0:21:140:21:19

immediately before going to the table.

0:21:190:21:22

That is so nice.

0:21:240:21:25

One of the things about turkey meat, it is quite strong,

0:21:250:21:29

and that's one of the things I'm really not sure I like about

0:21:290:21:32

leftover turkey dishes, but this works a treat

0:21:320:21:35

because there are lots of other robust flavours with it -

0:21:350:21:38

you've got chilli, lime

0:21:380:21:40

and lots and lots of herbs

0:21:400:21:42

and the turkey meat.

0:21:420:21:44

It's in harmony.

0:21:440:21:46

My journey throughout the Far East

0:21:500:21:52

took me from Indonesia, Cambodia,

0:21:520:21:54

Thailand, through Malaysia and Vietnam

0:21:540:21:57

to Sri Lanka and Bangladesh.

0:21:570:22:00

Everywhere, I was bowled over

0:22:070:22:09

by the perfectly balanced fresh food.

0:22:090:22:12

In every dish, there were lots of vegetables,

0:22:120:22:16

plenty of rice and a little protein.

0:22:160:22:19

They don't actually celebrate Christmas in any of the countries

0:22:200:22:23

I visited, but they do have more than their fair share of

0:22:230:22:26

religious festivals and celebrations.

0:22:260:22:29

Unlike us,

0:22:290:22:31

they do sit down regularly for meals with the whole family.

0:22:310:22:35

They don't waste any food

0:22:350:22:37

and they know how to eat healthily.

0:22:370:22:40

At this time of year, when we're building up our annual blow out

0:22:400:22:43

with the family, I know we can learn a lot

0:22:430:22:46

from the way they do things out East.

0:22:460:22:48

Food is not just a meal to them,

0:22:480:22:50

it's almost a religion in itself,

0:22:500:22:52

and every meal becomes a joyous celebration.

0:22:520:22:56

So, this Christmas, give a thought to ringing the changes.

0:22:570:23:00

Nasi goreng, so popular in Indonesia,

0:23:000:23:03

this would be an excellent dish to

0:23:030:23:06

have on New Year's morning for breakfast.

0:23:060:23:08

So having got my wok really hot,

0:23:100:23:13

I'm adding two or three tablespoons of ordinary vegetable oil,

0:23:130:23:17

some garlic, and two types of chillies -

0:23:170:23:19

the first, just some medium-hot ones

0:23:190:23:22

and then just a little hit of bird's eye chillies -

0:23:220:23:25

then some sliced shallots.

0:23:250:23:27

Just stir-fry those together.

0:23:270:23:29

"Nasi goreng" - it just means fried rice

0:23:290:23:31

and you get it all over Indonesia and Malaysia.

0:23:310:23:34

If you're me, you get it all over your shirt, as well.

0:23:340:23:37

Now some carrots.

0:23:370:23:39

You just want to take the crispness off them,

0:23:390:23:41

but they still want to have a bit of al dente-ness to them.

0:23:410:23:44

Now the spice paste. In that goes.

0:23:440:23:46

Lovely. Lots of spice paste - that's where all the flavour comes form.

0:23:460:23:51

If you want to know how the paste is made - wait for it -

0:23:510:23:54

black pepper, sesame seeds, nutmeg, macadamia nuts, shallots,

0:23:540:23:58

lemon grass, ginger, galangal, garlic,

0:23:580:24:01

fresh turmeric, chillies, palm sugar, shrimp paste,

0:24:010:24:04

lime juice and a little oil,

0:24:040:24:06

all mashed together.

0:24:060:24:08

And now a little bit of tomato puree,

0:24:080:24:10

just to bring the colour up, like that.

0:24:100:24:13

And very important in Indonesian cooking,

0:24:130:24:15

some ketjap manis -

0:24:150:24:17

obviously where the word "ketchup" comes from.

0:24:170:24:20

Not an American word - Indonesian.

0:24:200:24:22

Just stir that in a little bit.

0:24:220:24:24

Now for the rice, and it is a way of using up lots of leftovers

0:24:240:24:29

with rice, and, obviously, in that case,

0:24:290:24:32

this is the perfect dish for turkey.

0:24:320:24:35

So, in that goes.

0:24:350:24:36

I'm going to put some prawns in there as well,

0:24:360:24:38

just to give it a bit of deluxe-ness,

0:24:380:24:41

make it a really special dish.

0:24:410:24:42

I'm just going to put some green beans in there,

0:24:420:24:46

just to bring up the colour. Again, Indonesians, like all

0:24:460:24:49

South-East Asians, looking for texture as well as lovely colours.

0:24:490:24:52

Now the turkey.

0:24:520:24:54

I've cut it into inch slices.

0:24:540:24:56

This goes in right at the end,

0:24:560:24:58

cos you don't want to break the turkey up. It's already cooked.

0:24:580:25:01

And a good lot of spring onions just to go in at the end,

0:25:010:25:04

so you've got that slightly raw taste of the onions.

0:25:040:25:07

A tablespoon or so of soy sauce.

0:25:070:25:10

Stir that in very gently.

0:25:100:25:12

And that's it, except for my fried egg.

0:25:120:25:15

This is what I had for breakfast nearly every day.

0:25:150:25:18

The fried egg seems to make it just right.

0:25:180:25:21

Oh, by the way, you sprinkle some slightly crispy fried onions

0:25:210:25:26

on top of the egg, almost like a seasoning,

0:25:260:25:30

and then you add a bit of tomato and cucumber as a garnish.

0:25:300:25:33

Thanks for that, Rick.

0:25:390:25:40

There's never any leftover turkey in my house,

0:25:400:25:43

as you won't see it in the kitchen in the first place!

0:25:430:25:45

But there are a few things I've got left over on Boxing Day,

0:25:450:25:48

and I've got a few of them here.

0:25:480:25:50

I'm going to create waffles,

0:25:500:25:52

cos I think these are brilliant around Boxing Day.

0:25:520:25:55

You can make them nice and quick,

0:25:550:25:58

you can flavour them with whatever you want,

0:25:580:26:00

so you could put chicken, cooked bacon, ham, nuts, a bit of fruit,

0:26:000:26:04

a few herbs, smoked salmon, mackerel.

0:26:040:26:06

This is the little bit of leftover bacon in my house(!)

0:26:060:26:09

We'll do two dishes - one sweet, one savoury - using the same mix.

0:26:090:26:13

My favourite dish is waffles with crispy bacon and maple syrup.

0:26:130:26:17

-I see you've got maple syrup there.

-That's what you're getting.

0:26:170:26:20

I just love... You go to America

0:26:200:26:23

and you ask for pancakes or waffles

0:26:230:26:26

and they put about 16 on a plate, don't they?

0:26:260:26:29

With a whole pig on it

0:26:290:26:31

and then a container of maple syrup.

0:26:310:26:33

-That's what you're getting.

-Fabulous.

0:26:330:26:36

The first thing we do is we melt the butter.

0:26:360:26:39

So, you've got the flour, the sugar's gone in here,

0:26:390:26:42

a pinch of salt in there,

0:26:420:26:44

and then we're going to add the milk. So the milk gets thrown in.

0:26:440:26:47

Then add the eggs. Throw everything in.

0:26:470:26:50

So, it's a really simple waffle mix.

0:26:500:26:52

Then we've got some baking powder here.

0:26:520:26:55

That all goes in.

0:26:550:26:57

And then we take our...

0:26:570:26:59

Basically, just make this butter go cold

0:26:590:27:02

by throwing it in, then mix that lot together.

0:27:020:27:05

Then we mix it all up.

0:27:050:27:07

This is going to be our waffle mixture,

0:27:070:27:10

which we'll turn some into sweet, some into savoury.

0:27:100:27:13

I'll put chopped chives and bacon in one,

0:27:130:27:15

and leave the other one with a bit of mint and maybe some almonds,

0:27:150:27:19

and do that as a sweet one for the other one.

0:27:190:27:22

Mix it all together. It's as simple as that to make a waffle mixture.

0:27:220:27:25

Now, I was reading quite a lot about you recently.

0:27:250:27:28

Your career - is it right you started off

0:27:280:27:32

and you wanted to be a vicar?

0:27:320:27:34

There were three things when I was at school I wanted to be.

0:27:340:27:38

One was an actor,

0:27:380:27:39

one was a vicar

0:27:390:27:41

-and one was a chef.

-I didn't know that.

-Cos I loved food.

0:27:410:27:45

As you can tell!

0:27:450:27:48

So, I played many, many vicars,

0:27:480:27:52

including the sex-crazed vicar in the first series of Poldark.

0:27:520:27:56

-Yeah.

-And I've done a lot of cooking,

0:27:560:27:58

so all I've got to do is crack the acting and I've done it all.

0:27:580:28:01

-But you've done some serious stuff as well.

-Oh, yes.

0:28:010:28:03

-Royal Shakespeare Company from Henry VIII to Macbeth, all that sort of stuff.

-Absolutely.

0:28:030:28:08

I was with the RSC and I then did things like I, Claudius,

0:28:080:28:11

playing Nero, which I think is still one of the great series on TV.

0:28:110:28:16

Thankfully, the DVD sells really well.

0:28:160:28:20

It won't be on television

0:28:200:28:22

because I don't think they can afford all of us.

0:28:220:28:24

The repeats would be enormous.

0:28:240:28:26

But some of the great shows you've been involved in,

0:28:260:28:29

Some Mothers Do 'Ave 'Em...

0:28:290:28:31

For me, the iconic Porridge has to be the one, really.

0:28:310:28:34

Well, I mean, it's 40 years since Porridge,

0:28:340:28:36

and working with the great Ronnie Barker

0:28:360:28:39

and, as I always say, the greatness of Ronnie Barker was

0:28:390:28:42

that he was not a comedian.

0:28:420:28:44

He was a comedy actor,

0:28:440:28:46

and he had generosity,

0:28:460:28:48

whereas most comedians take everything for themselves.

0:28:480:28:51

They take all the funny lines, don't think about anybody else,

0:28:510:28:54

but Ronnie saw the whole picture, and if he felt

0:28:540:28:57

one of Dick Clement and Ian La Frenais' lines that he said

0:28:570:29:00

was better said by my character, or someone else's character,

0:29:000:29:03

he would allow them to say it.

0:29:030:29:05

That was the generosity of the man, because he saw the whole picture.

0:29:050:29:08

Now, pantomime. You got into pantomime quite young.

0:29:080:29:11

-Was it 28 you started at?

-It was absolutely that young

0:29:110:29:14

and I kept turning it down.

0:29:140:29:16

I kept saying, "No, I'm an actor. I don't do things like that, darling.

0:29:160:29:20

"No, no!" And then they mentioned money...

0:29:200:29:23

and I was absolutely amazed!

0:29:230:29:26

I mean, they paid me a fortune.

0:29:260:29:28

I remember, the seats were 1/6-, I think.

0:29:280:29:31

I don't know where they got the money from.

0:29:310:29:34

Of course, we do do two shows a day.

0:29:340:29:36

-It is a tremendous amount of work.

-12 shows a week.

0:29:360:29:39

It's quite something.

0:29:390:29:40

Because you are Mr Pantomime.

0:29:400:29:42

Or Mrs.

0:29:420:29:44

Well, Mrs! But you are.

0:29:440:29:46

-The whole thing suits your character, everything about you.

-I love it.

0:29:460:29:50

-You come alive when you do it.

-I really do.

0:29:500:29:53

And the marvellous thing about pantomime is the audience.

0:29:530:29:56

The audience is just fantastic.

0:29:560:29:58

You know, you might feel on day four,

0:29:580:30:00

in the matinee, "I don't think I can do this!"

0:30:000:30:03

You go out, and the audience lift you

0:30:030:30:05

and they take you away with them.

0:30:050:30:07

It's just marvellous. And I'm lucky,

0:30:070:30:09

because I do a lot of audience participation,

0:30:090:30:12

especially the song sheet, which I absolutely adore.

0:30:120:30:15

Tell us about what you're doing,

0:30:150:30:16

because you're ¾ of the way through. What are you doing at the moment?

0:30:160:30:19

Yeah, we opened about ten days ago,

0:30:190:30:21

and it's going really well. We're at the Theatre Royal in Nottingham,

0:30:210:30:26

and this year, it's the 150th anniversary

0:30:260:30:28

of this wonderful Matcham Theatre.

0:30:280:30:30

So we're having a great time.

0:30:300:30:33

My son, Aladdin, is played by Simon Webb,

0:30:330:30:36

and then my other son, Ben Nickless,

0:30:360:30:38

is playing Wishy.

0:30:380:30:40

-And...we're a strange family... You know Simon Webb, do you?

-Yes.

0:30:400:30:45

-And your...your...

-I'm the mother.

0:30:450:30:47

Your finale, there's something about a zip wire...

0:30:470:30:50

Oh, yeah, in the finale, I fly in.

0:30:500:30:52

And it's wonderful to see a man as big as me fly in,

0:30:520:30:56

-dressed as a Chinese lantern.

-JAMES LAUGHS

0:30:560:30:58

It brings the house down, it's absolutely marvellous.

0:30:580:31:01

James Barron is the most wonderful villain, Abanazar.

0:31:010:31:04

-I can see

-you

-playing Abanazar,

0:31:040:31:06

you know, when we do pantomime next year.

0:31:060:31:08

D'you know what? I've been asked to do pantomime, it just frightens me,

0:31:080:31:11

you see. This show's hard enough.

0:31:110:31:13

So we've got our crispy bacon here. The waffles are cooking away.

0:31:130:31:17

I thought I'd do this, one with ice cream, one not, as well.

0:31:170:31:20

To go with this, as well.

0:31:200:31:22

You've done all manner of different stuff. Was it 2007, now, the jungle?

0:31:220:31:26

Eight years ago. I mean, it's terrifying.

0:31:260:31:28

But you won Celebrity Come Dine With Me, didn't you?

0:31:280:31:31

-I did, I did.

-The only show that my mother watches.

-Is it?

0:31:310:31:34

Apart from...well, she watches this occasionally, but she watches

0:31:340:31:37

Come Dine With Me. She said, "You need to do that."

0:31:370:31:39

-You

-should

-do Come Dine With Me.

0:31:390:31:41

Come Dine With Me had that... Julia Bradbury got all of us drunk.

0:31:410:31:44

I went home that night, my partner opened,

0:31:440:31:47

and I threw up all over Neil!

0:31:470:31:48

LAUGHTER

0:31:480:31:50

I mean, it was hysterical. I can't tell you.

0:31:500:31:53

So what's the secret of you doing it, then?

0:31:530:31:55

If you won it, what's the secret?

0:31:550:31:57

Because didn't you go out and... You bought supermarket own pate,

0:31:570:32:00

didn't you, and passed it off as your own?

0:32:000:32:02

No, what happened was, it was a TV channel that suddenly said...

0:32:020:32:07

I've got a lot of art in my house, and they said, "We need to check

0:32:070:32:10

"with all your artist friends whether we can shoot."

0:32:100:32:13

And I said, "No, hang on, I don't think I want to use my house,"

0:32:130:32:17

so they said, "All right, we'll find you a house."

0:32:170:32:20

So they found me a house, which...the kitchen was terrible!

0:32:200:32:23

The fridge was...I don't think it chilled anything!

0:32:230:32:26

So I put my smoked haddock mousse into the fridge,

0:32:260:32:29

and I went to look at it,

0:32:290:32:31

-and it was...it was still moving.

-JAMES LAUGHS

0:32:310:32:33

I said, "I know what we'll do, and I said to the crew...

0:32:330:32:36

-Oh, my goodness, look at that!

-That's the dessert. Carry on.

0:32:360:32:38

Very good. I said to the crew, "Let's go to my favourite shop

0:32:380:32:42

"round the corner, my favourite supermarket.

0:32:420:32:44

"I know exactly where it is, on which shelf it is."

0:32:440:32:47

So we ran in, we brought it out, and I served it.

0:32:470:32:50

And Edwina Currie said, "Oh, this is delicious.

0:32:500:32:53

"How do you get that swirl on the top?"

0:32:530:32:54

"Most difficult thing," I said, "Edwina, that swirl."

0:32:540:32:57

-LAUGHTER

-That is the most difficult...

0:32:570:32:59

Oh, look!

0:32:590:33:00

Oh! Oh! I'm in heaven!

0:33:000:33:02

LAUGHTER

0:33:020:33:04

# I'm in heaven... #

0:33:040:33:05

-Can I eat it?

-Can I mention the jacket? Cos that is superb.

0:33:050:33:09

I used to wear something like this when I did Strictly.

0:33:090:33:11

You start off with Strictly, and you go, right, I'm wearing black,

0:33:110:33:14

-cos it's more flattering.

-Yeah.

-And then by week two, when I think

0:33:140:33:17

it was Colin Jackson came out in a pink top

0:33:170:33:19

and started spinning around everywhere,

0:33:190:33:20

you started with one sequin. By week four, you looked like that.

0:33:200:33:24

I know. I love this. I did...

0:33:240:33:26

I was a judge on the tour of Dancing On Ice,

0:33:260:33:29

and they made this for me. It's...

0:33:290:33:31

I love. You can tell I like camp things.

0:33:310:33:34

And this is quite camp, I must say, James.

0:33:340:33:37

Look at this!

0:33:370:33:39

-Heaven.

-It's delicious, isn't it?

-It is...

0:33:410:33:44

heaven.

0:33:440:33:45

-You're a good actor, as well.

-No, no, no!

0:33:450:33:48

He could be facing Food Heaven,

0:33:480:33:49

Dover sole - the fish is dusted with flour then pan-fried

0:33:490:33:52

and served with a sauce made from plenty of butter, shallots,

0:33:520:33:55

lemon juice, parsley and brown shrimps. And it's served with

0:33:550:33:57

blanched French beans and boiled, buttered new potatoes to go with it.

0:33:570:34:01

Or he could be facing Food Hell - a fatty piece of pork belly -

0:34:010:34:03

the pork is dried, then rubbed with a mixture of salt, sugar,

0:34:030:34:06

Chinese five-spice powder, roasted

0:34:060:34:08

and then served with Asian greens and a palm sugar dressing.

0:34:080:34:11

You enjoying that?

0:34:110:34:13

-Oh, I'm

-loving

-it.

0:34:130:34:14

-I've died and gone to Heaven.

-Right.

0:34:140:34:16

Not yet! Right, it's time for more fantastic festive food from the BBC's

0:34:160:34:20

archives. This time, it's Mary Berry, and she's got a couple of dishes

0:34:200:34:24

on the menu today - a winter warm crumble,

0:34:240:34:26

but first, a chicken and ham pie. Enjoy this one. Like you are.

0:34:260:34:29

'Christmas has always played a huge part in my life.

0:34:370:34:41

'Since my children have moved away from home, it's become even more

0:34:410:34:46

'special to me, as it's a time for everyone to be together.

0:34:460:34:50

'But it's not just Christmas Day that I love,

0:34:510:34:54

'it's the wonderful build-up to it.'

0:34:540:34:57

There's something really spectacular about a raised pie.

0:35:030:35:06

When you cut the first slice,

0:35:060:35:08

it's a real show-off pie.

0:35:080:35:10

I'm going to make hot-water crust pastry.

0:35:100:35:13

You may not have made it before, but it is very easy to make

0:35:130:35:17

and it is the traditional one for a raised pie.

0:35:170:35:19

Dissolve 100g of lard in 100ml of hot water.

0:35:210:35:26

Then add it to 250g of plain flour.

0:35:260:35:30

And I'm going to just finish that off, putting my hand in.

0:35:320:35:36

Now, if you're worried about my nails,

0:35:360:35:38

they're gel, and they won't come off.

0:35:380:35:40

I was brought up not to ever wear nail polish when I'm cooking,

0:35:400:35:44

and at college, it was absolutely forbidden. But things have changed,

0:35:440:35:47

-and it

-is

-Christmas.

0:35:470:35:50

Put aside one third for the top of the pie

0:35:510:35:54

and roll the rest quite thinly.

0:35:540:35:57

I think that's about right.

0:35:590:36:00

And now for the filling.

0:36:060:36:07

I've got some gammon here, some chicken,

0:36:070:36:10

pickled walnuts.

0:36:100:36:12

I think they give a lovely texture,

0:36:120:36:14

lovely flavour.

0:36:140:36:16

Hard-boiled eggs and sausage meat.

0:36:160:36:19

'Cut the gammon and chicken into strips.

0:36:200:36:24

'Then add lemon zest and fresh thyme to the sausage meat.

0:36:260:36:30

'Mix a third of the sausage meat with the gammon strips

0:36:300:36:35

'to make the bottom layer of the pie.'

0:36:350:36:38

And then, you can imagine, as you cut through,

0:36:380:36:40

you get beautiful results.

0:36:400:36:43

'Press it down firmly to remove any air,

0:36:430:36:46

'before poking in a few of the pickled walnuts.'

0:36:460:36:50

If you don't like pickled walnuts, you could put pistachio nuts in it.

0:36:500:36:54

You could use stoned olives.

0:36:540:36:56

'Lay the trimmed hard-boiled eggs along the centre

0:36:590:37:03

'and surround them with the sausage meat.'

0:37:030:37:06

And then press it down very gently but firmly, no arguments.

0:37:060:37:12

So I've got here the chicken,

0:37:130:37:17

and it's the same principle.

0:37:170:37:19

I want long pieces of chicken,

0:37:190:37:20

so that when I cut through the pie when it's cooked, it looks good.

0:37:200:37:24

'And the last third of the pastry will become the pie lid.

0:37:240:37:29

'Stick the lid on with a little beaten egg

0:37:290:37:33

'and then crimp the edges.'

0:37:330:37:35

You can do any decoration that you like.

0:37:370:37:41

I'm going to do three leaves over the top.

0:37:410:37:43

'Make a small air-hole in the top

0:37:460:37:49

'and bake at 180 fan for half an hour,

0:37:490:37:52

'and then 160 for the final hour.

0:37:520:37:56

'When it's ready, let it cool, and then leave in the fridge overnight.'

0:37:580:38:03

And this is it.

0:38:050:38:07

I think it looks pretty good.

0:38:070:38:09

'The wonderful thing about food at Christmas time

0:38:190:38:23

'is that it can be so indulgent.

0:38:230:38:25

'And I have the perfect winter pudding that will spoil everyone.'

0:38:250:38:30

I like my puddings to be special,

0:38:300:38:33

and this is my take on blackberry and apple crumble.

0:38:330:38:35

I already made a flan case - it's 28cm wide

0:38:380:38:42

and I've baked it blind,

0:38:420:38:44

so it's ready to receive this blackberry and apple filling.

0:38:440:38:48

'I'm using four Bramley apples for the filling.

0:38:480:38:52

'They tend to work best.

0:38:520:38:54

'Add a couple of tablespoonfuls of water and 150g of caster sugar.'

0:38:550:39:00

Just give that a stir.

0:39:000:39:03

'Simmer on a low heat, with the lid on, for about ten minutes,

0:39:060:39:10

'until the apples start to soften.'

0:39:100:39:13

Right, time to add the blackberries.

0:39:130:39:15

Take about five minutes of gently stirring.

0:39:170:39:20

That looks absolutely right to me.

0:39:220:39:26

'A good tip is to drain the juice from the fruit filling,

0:39:270:39:30

'otherwise your pastry will get too soggy.'

0:39:300:39:33

And now the crumble topping with a difference.

0:39:340:39:37

Start with 175g of plain flour

0:39:390:39:42

and 100g of butter.

0:39:420:39:45

This honestly isn't worth getting the machine out to do.

0:39:480:39:51

And you just lift it up.

0:39:510:39:53

This is a wonderful thing to do with children - they absolutely love it.

0:39:530:39:57

For extra crunch, add 100g of demerara sugar,

0:39:590:40:03

50g of porridge oats,

0:40:030:40:06

and 50g of coarsely chopped hazelnuts.

0:40:060:40:09

Adding the nuts and porridge oats gives such an interesting texture,

0:40:110:40:15

and at Christmas time, it's really a time when you use nuts, isn't it?

0:40:150:40:20

So, all I've got to do now is assemble it.

0:40:200:40:23

Lots and lots of fruit.

0:40:260:40:28

That's it.

0:40:310:40:32

And then the crumble topping.

0:40:320:40:34

You've really got the best of both worlds,

0:40:360:40:39

with very thin pastry underneath

0:40:390:40:42

and then you've got the crumble on top.

0:40:420:40:44

You've got double whammy, really.

0:40:440:40:46

Cook for about 25 minutes at 180 fan

0:40:480:40:51

until the top is wonderfully golden and crisp.

0:40:510:40:54

That looks a bit of all right.

0:40:550:40:57

You can hear... Listen to this.

0:41:000:41:02

LOUD TAPPING What a lovely, crisp top.

0:41:020:41:04

Serve with a dollop of cream and the reduced fruit juices.

0:41:110:41:15

That is sheer heaven on a plate.

0:41:210:41:24

I could eat all that in one go and I'll diet tomorrow.

0:41:240:41:28

Merry Christmas, Mary. Still to come this morning on Saturday Kitchen,

0:41:330:41:36

Nigella is whipping up an Italian-inspired dessert

0:41:360:41:38

using leftover panettone.

0:41:380:41:40

She's layering and whipping some mascarpone cream

0:41:400:41:43

with pistachio nuts, chocolate,

0:41:430:41:45

and enough booze to send any annoying relatives to sleep until New Year.

0:41:450:41:49

It looks powerful stuff.

0:41:490:41:50

And will Biggins be facing Food Heaven,

0:41:500:41:52

that Dover sole with Morecambe Bay shrimps and new potatoes with butter,

0:41:520:41:56

or Food Hell, that Chinese-style pork belly with Asian greens?

0:41:560:41:59

Of course, it's not up to our chefs today.

0:41:590:42:01

Instead, we're letting fate decide

0:42:010:42:03

and I'm going to explain exactly how at the end of the show.

0:42:030:42:07

Right, it's time for some more sensational cooking,

0:42:070:42:10

this time from this man, a frenetic Frenchman,

0:42:100:42:13

who's still running around, Eric Chavot.

0:42:130:42:15

Welcome back, Eric. What are we going to be doing, chef?

0:42:150:42:18

Well, we're going to do a beautiful Oisin venison.

0:42:180:42:20

You can cook it as a loin, but because of the programme,

0:42:200:42:23

we're going to carve 2-inch thick steak.

0:42:230:42:27

And we're just going to cook them with that beautiful, tempered...

0:42:270:42:30

-And we're going to quickly...

-So, this is the pepper?

0:42:300:42:32

This is the pepper, black peppercorns.

0:42:320:42:34

The same amount of peppercorn as juniper berries.

0:42:340:42:37

You could just blitz them like that, but by just tempering...

0:42:370:42:40

-Remember my little failure with Chef Vivek when I came here?

-Yeah.

0:42:400:42:44

I've been spending some time with Vivek in the Indian kitchen,

0:42:440:42:47

where they temper the spice just to bring back all the natural...

0:42:470:42:49

So just warm them up and blitz it?

0:42:490:42:51

Just warm them up and then you blitz them,

0:42:510:42:53

-more or less for the coarseness.

-So, that's that one.

0:42:530:42:56

-I know you want to get that one started.

-You prepare the veg.

0:42:560:42:59

You prepare the veg, because we confit them.

0:42:590:43:02

You could blanch them, you could steam them.

0:43:020:43:04

I find out over the years of practice,

0:43:040:43:07

30 years of practising being a chef, that, actually...

0:43:070:43:10

And, again, like Pascal said, we are both from the south-west

0:43:100:43:13

and we like our confit.

0:43:130:43:15

And just by confiting all those vegetables, they keep their flavour.

0:43:150:43:19

If you start to blanch them, they start to dissipate some of the flavour into the water.

0:43:190:43:23

-OK, so what are you doing, then?

-What am I doing?

0:43:230:43:25

I'm just talking while you're cooking.

0:43:250:43:27

THEY LAUGH

0:43:270:43:28

Saturday is my day off. We had a busy December.

0:43:280:43:32

I'm not cooking anything. I refuse to cook.

0:43:320:43:36

Right, while you confit the vegetables, we're going to do...

0:43:360:43:38

Remember, we're going to actually saute the vegetables.

0:43:380:43:41

We're going to caramelise the vegetables afterwards to roast them to finish.

0:43:410:43:45

We're actually going to put them into...

0:43:450:43:47

We did that last time we were round, we used a beautiful honey reduction,

0:43:470:43:51

and we can actually give you the recipe today.

0:43:510:43:54

As you can see, it's very easy. It's actually one, one, one.

0:43:540:43:57

One of what? No, it's not white wine, red wine...

0:43:570:44:00

We're not talking bar. I'm not a bartender.

0:44:000:44:03

One water, one vinegar and one honey,

0:44:030:44:06

and we try to use plain honey.

0:44:060:44:07

Don't start using any of the scented honey.

0:44:070:44:10

It will be too strong. So, I've got my little piece of venison.

0:44:100:44:13

Now, remember you tempered your peppers

0:44:130:44:16

-and your juniper berries.

-Yup.

-And quite heavily dust.

0:44:160:44:20

I just wish...

0:44:230:44:24

You can see it on the camera but, James, you're next to it.

0:44:240:44:27

-You can actually smell it. It's gorgeous.

-The juniper.

0:44:270:44:30

-By toasting the black peppercorns as well, it really works.

-Yeah.

0:44:300:44:33

OK, we're going to go to this one.

0:44:330:44:35

Sear them one minute on both sides. Nice, nice caramelise.

0:44:350:44:40

Do you want me to cook the veg?

0:44:400:44:42

This confit vegetable... This one.

0:44:420:44:44

-In this pan?

-Yeah, in this pan, please.

-OK.

0:44:440:44:48

So how long would you confit those for?

0:44:480:44:50

Well, the beauty of them is they're all different sizes.

0:44:500:44:54

It's 2016, and a little rumour that I've got is that you're looking

0:44:540:44:57

-for another restaurant. Is that right?

-Um...

0:44:570:45:00

I thought I was going to give up.

0:45:000:45:02

I'm 48 and I'm thinking like Pascal...

0:45:020:45:05

Pascal is doing 18 years away so I'm thinking,

0:45:050:45:08

"48, 50, maybe ten more years." And I just... No.

0:45:080:45:11

So, like you said, not only am I looking for one,

0:45:110:45:14

-I'm looking for one, two, three and four.

-Are you?

-Yup.

0:45:140:45:17

What, the same brasserie sort of style?

0:45:170:45:19

Between brasserie and a bistro.

0:45:190:45:20

So, I set up a company last week, very scary.

0:45:200:45:23

Now, people... I'm asking the audience, I'm asking you guys.

0:45:250:45:28

..start bringing your wallets.

0:45:280:45:30

Anybody wants to put money into the company. Pascal?

0:45:300:45:33

And we're looking for sites.

0:45:330:45:36

Do you take credit cards?

0:45:360:45:37

£3 is fine.

0:45:370:45:39

So, of course, all of today's recipes,

0:45:400:45:42

including this one from Eric, are on our website.

0:45:420:45:44

Go to:

0:45:440:45:47

You may need to put more paper in your printer

0:45:470:45:49

cos I don't know what's going on here. Ooh.

0:45:490:45:52

-Look at that.

-What's happening here?

-Nice.

0:45:520:45:54

Do you want those in the oven?

0:45:560:45:58

I'll just give it a little 30 seconds on the other side,

0:46:000:46:03

then we go in the oven and that's going to do itself. Look at that.

0:46:030:46:06

-VENISON SIZZLES

-Pascal, listen.

0:46:060:46:08

-I can hear. Superb.

-Very nice sound.

-Perfect sound.

0:46:080:46:10

So, if you can hear it, that means it's cooked.

0:46:100:46:12

Now, can I put this venison in the oven?

0:46:120:46:14

Look, if you want to. Go!

0:46:140:46:16

-Let me be.

-How long do I put it in the oven for?

-How long you want!

0:46:160:46:20

Whoever deals the card, plays the game.

0:46:200:46:22

You put them in the oven, then it becomes your venison, OK?

0:46:220:46:25

Pascal, I trust you.

0:46:250:46:26

In two minutes, you run, yes? Two minutes.

0:46:260:46:29

Right, so what's happening with the cabbage?

0:46:290:46:31

I could tell you, but I won't.

0:46:310:46:33

LAUGHTER

0:46:330:46:35

If you want to play hard to get, I'm not going to do anything.

0:46:350:46:39

-Right, cabbage is being blanched.

-Cabbage.

-Look at that again.

0:46:390:46:44

-Any butter in the cabbage?

-Sorry?

-Any butter in the cabbage?

0:46:440:46:46

No, no. See, it's actually quite nice.

0:46:460:46:49

No, I'm lying. You've got one litre of butter with garlic butter.

0:46:490:46:53

-Is that good enough for you?

-That's perfect. I love garlic butter.

0:46:530:46:57

-So this is cabbage. You blanch it...

-Yeah, quartered, salted water.

0:46:570:47:02

-Into ice-cold water?

-No, absolutely not.

0:47:020:47:05

We keep all the flavour, so you just cook it to a little bite,

0:47:050:47:09

and it will just drain it

0:47:090:47:11

because then again you don't wash off the flavour.

0:47:110:47:13

Oh, baby. Now we're talking. OK.

0:47:160:47:19

Two minutes is up? That's it? It only cooks for two minutes in there?

0:47:210:47:26

-Feel. Feel them. Have a feel.

-OK.

0:47:260:47:29

No, not...

0:47:290:47:30

See?

0:47:300:47:32

There. We're here. Yeah. There.

0:47:320:47:35

-Yeah, I know. Yeah, I've got that.

-Gently, gently.

0:47:350:47:37

-Look, look.

-Yeah, yeah.

-OK, done.

0:47:370:47:40

How would you make that, the garlic butter?

0:47:400:47:43

OK, it's very easy.

0:47:430:47:45

It can be some butter, some garlic and some parsley,

0:47:450:47:47

but if you do that, it's going to be too strong, not green enough, so we worked out a recipe.

0:47:470:47:51

Pascal, I'll give it to you cos you're a friend for so long, darling.

0:47:510:47:54

50g of butter,

0:47:540:47:55

11g of flat parsley,

0:47:550:47:57

11g of garlic without the stem times a kilo.

0:47:570:48:01

That 50g is to do at home, to do with a little knife.

0:48:010:48:04

And you just blitz it and then you freeze it,

0:48:040:48:06

-and whenever you need it...

-Ah, you freeze it.

0:48:060:48:09

Ohh! Ohh! Mm...

0:48:090:48:12

What's that?

0:48:180:48:19

-That's a mess.

-Plate. It's a mess.

0:48:190:48:22

-It's not a plate. It's a new plate.

-I see.

0:48:220:48:25

Artist...

0:48:250:48:27

Please, let me be.

0:48:270:48:29

Oh.

0:48:320:48:33

Do you paint?

0:48:350:48:37

-Badly.

-THEY LAUGH

0:48:370:48:39

As you can tell.

0:48:420:48:43

Do I paint?

0:48:460:48:48

Look at this one.

0:48:480:48:50

Look at that.

0:48:510:48:52

Do you think you're the best chef cooking in Britain today?

0:48:520:48:55

-Correct?

-Ah, yes.

0:48:560:48:58

I think you're slightly crazy.

0:48:580:49:00

LAUGHTER

0:49:000:49:02

-What do you mean "slightly"? Completely.

-No...

0:49:020:49:06

Here we go, see? Just like that.

0:49:060:49:08

Now, last but not least...

0:49:080:49:10

And this...

0:49:120:49:13

..is the touch of genius...

0:49:140:49:16

OK.

0:49:160:49:18

Is that the gravy you're dipping it into?

0:49:240:49:26

No, no. It's just the honey, honey.

0:49:260:49:28

Oh, the honey! I'd forgot about the honey, honey.

0:49:280:49:32

Very nice.

0:49:330:49:35

And then what happens to the other peppers?

0:49:430:49:45

This one? Remember, we put blackcurrant... OK, let me explain.

0:49:450:49:50

-You want to know what they are, do you?

-Yeah.

0:49:500:49:52

I could tell you,

0:49:520:49:53

but I'd have to kill you before the end of the programme.

0:49:530:49:56

Look... Because it's French, a little bit of duck fat.

0:49:560:49:59

That's the duck fat? So what is this one?

0:49:590:50:02

This one was the pepper we used for the vegetable.

0:50:020:50:05

This one is a little spice mix,

0:50:050:50:07

-remember the five spice that went into the honey?

-Oh, yeah.

0:50:070:50:09

And this one, darling, remember we had blackcurrant...

0:50:090:50:13

Half cranberries and half blackcurrant. There you go.

0:50:130:50:17

So, what's the name of this dish?

0:50:170:50:18

Peppered venison steak with honey-roasted root vegetables.

0:50:180:50:23

-It looks amazing.

-And garlic cabbage.

-It looks fantastic.

-Bon appetit!

0:50:230:50:27

APPLAUSE

0:50:270:50:29

-You carry that one.

-I'll carry this one. Porters! Porters!

0:50:330:50:37

-Oh, my goodness!

-Wow.

-Look at that.

0:50:370:50:40

It's a good size for you. Why are you taking the big plate?

0:50:400:50:44

-Have a seat.

-Beautiful.

0:50:460:50:48

-Oh!

-Being French, we're...

-The venison is superb.

0:50:500:50:53

When it comes to game, some people are very particular

0:50:530:50:56

about the strength of the gaminess.

0:50:560:50:57

Some people like their game very gamey,

0:50:570:51:00

and this one is absolutely beautiful. It's slightly...

0:51:000:51:03

There's no gaminess into it, just a little hint,

0:51:030:51:06

and to me that's perfect.

0:51:060:51:07

The venison is great, but I didn't

0:51:070:51:09

think they'd cooked long enough, but they have.

0:51:090:51:11

It's delicious. They're perfect.

0:51:110:51:13

Right, we need some wine to go with this. Let's go back to Winchester

0:51:130:51:16

to see what Peter and Susie have chosen to go with Eric's incredible venison.

0:51:160:51:20

Eric's venison with root veg is a robust dish

0:51:400:51:43

that's full of colour and flavour,

0:51:430:51:45

and it needs a wine with real character

0:51:450:51:48

to cope with all those different ingredients.

0:51:480:51:50

What we found worked best

0:51:500:51:52

were big, bold reds that were blends of grape varieties.

0:51:520:51:56

If you fancy pushing the boat out,

0:51:560:51:57

then this Tim Adams, The Fergus,

0:51:570:51:59

which is a blend of Grenache and Tempranillo

0:51:590:52:01

from Australia's Clare Valley, makes a wonderfully indulgent match.

0:52:010:52:07

But if you're after value for money,

0:52:070:52:08

there is one wine that simply cannot be beaten,

0:52:080:52:11

AND it's French, Eric.

0:52:110:52:14

It's the Plan de Dieu, Cotes de Rhone Village,

0:52:140:52:16

which is a sensational match for your dish.

0:52:160:52:19

This wine is from the Rhone Valley in southern France,

0:52:200:52:23

and the best way to describe it is like a mini Chateauneuf-du-Pape.

0:52:230:52:27

It's made from the same grape varieties

0:52:270:52:29

and has a similarly ripe and juicy feel.

0:52:290:52:32

It smells of blackberries

0:52:320:52:34

and savoury spice.

0:52:340:52:36

Now, there's plenty of sweet fruit here

0:52:360:52:38

to cope with the honey-glazed vegetables

0:52:380:52:40

and that sugar in the blackcurrant gastrique,

0:52:400:52:43

but also to balance the tangy vinegar

0:52:430:52:45

and the peppery, meaty venison.

0:52:450:52:48

It has an earthy quality to tie in with the garlic butter emulsion

0:52:480:52:52

and the root veg.

0:52:520:52:53

But most importantly,

0:52:530:52:54

it just weighty enough to cope with what is a really hearty dish.

0:52:540:52:58

So, Eric, this is our bargain of the day,

0:52:580:53:01

a delicious French red to go with your super tasty venison.

0:53:010:53:06

-Enjoy.

-BOTH:

-And Merry Christmas.

0:53:060:53:08

Merry Christmas indeed. What a fantastic choice that is.

0:53:080:53:11

-This is absolutely...

-A good match.

0:53:110:53:13

-It's a good match.

-Yes, very good with the venison.

0:53:130:53:16

And it's bringing the pepperiness...

0:53:160:53:19

-The spice from the peppers just goes into this wine and...

-And they lift.

0:53:190:53:22

You're enjoying the cabbage with it, as well.

0:53:220:53:25

I've never had cabbage that good. I will be making that again.

0:53:250:53:27

-That is delicious.

-It's pretty good?

0:53:270:53:29

-Oh, a sensation. Really wonderful.

-There you go.

0:53:290:53:32

Now, Nadiya, you're up next. What are you going to be cooking?

0:53:320:53:35

I don't know if I can follow THAT act,

0:53:350:53:37

but I'm doing a spiced biscotti with an orange syllabub dip.

0:53:370:53:39

-Sounds pretty good to me.

-Delicious.

0:53:390:53:41

First, let's head to the woods to meet up with those Hairy Bikers, Si and Dave.

0:53:410:53:45

-They're having a Christmas party in a tent.

-Whoa.

0:53:450:53:48

I've shared a camper van with them. That's tough enough.

0:53:480:53:51

And on the menu is a spicy glazed ham.

0:53:510:53:54

Everyone loves to see a Christmas table graced with some kind of

0:54:040:54:08

roast beast, like our honey-glazed gammon,

0:54:080:54:11

a large joint that will feed our guests

0:54:110:54:14

days after its first appearance.

0:54:140:54:15

HE STRAINS

0:54:150:54:17

The centrepiece.

0:54:200:54:21

At a party, you always need something of great magnificence.

0:54:220:54:26

Thank you.

0:54:260:54:27

Not him. This.

0:54:270:54:29

Two sideboard-bending hams.

0:54:290:54:32

-Look at that!

-These are triple-smoked hams.

0:54:320:54:34

-HE SNIFFS

-Ah...

0:54:340:54:36

Now, what we've done is we've put the hams in water,

0:54:360:54:39

brought them to the boil, taken the hams out, thrown the water away

0:54:390:54:43

and that makes sure that there's no excess salt in them.

0:54:430:54:46

Now we need to place these hams into two big pots of water.

0:54:460:54:52

So, the blanched hams in the cold water.

0:54:520:54:54

We need two onions each.

0:54:540:54:56

-Cut and...

-Cut.

0:54:560:54:59

Don't, whatever you do, throw that juice away.

0:54:590:55:02

Next - two sticks of celery each.

0:55:020:55:05

Then what's next?

0:55:050:55:06

-The snowman's friend.

-Carrots!

0:55:060:55:09

'So, the final flavour is the stuff of a simple stock,

0:55:090:55:13

'a few bay leaves, peppercorns.

0:55:130:55:15

'Then keep these babies simmering on the stove...'

0:55:150:55:17

'Allowing 20 minutes for each 500g.'

0:55:170:55:20

We've got a chutney you make at the last minute

0:55:200:55:22

and you can eat it as soon as it's done, and it's brilliant.

0:55:220:55:25

It lasts for a month.

0:55:250:55:26

So, all those leftovers you can have with your last-minute,

0:55:260:55:29

half-an-hour chutney.

0:55:290:55:31

Come on, mate, let's get ourselves in a right old pickle.

0:55:310:55:34

Oh-ho!

0:55:340:55:35

'To make our fast chutney, get your onions in a sweat

0:55:350:55:37

'in some sunflower oil.'

0:55:370:55:39

# Oh! Ham and pickles, ham and pickles

0:55:390:55:41

# Don't half give you a tickle... # Right!

0:55:410:55:44

-Look at these onions, Kingy.

-Lovely.

0:55:440:55:46

They've shrivelled up like a squid on a sunbed.

0:55:460:55:48

That's what we're after.

0:55:480:55:50

'Then add your finely chopped garlic and ginger.'

0:55:500:55:53

Now that needs to cook for about another five minutes.

0:55:530:55:57

Next, the figs, apricots and raisins.

0:55:580:56:01

-BOTH:

-Two, three, four...

0:56:010:56:04

And it wouldn't be a chutney without vinegar,

0:56:040:56:06

-and it's white wine vinegar today and sugar.

-The crunchy brown one.

0:56:060:56:10

Now it's beginning to look and smell a little bit like chutney,

0:56:100:56:14

-but it doesn't smell like Christmas yet.

-No, it doesn't.

0:56:140:56:17

So, all those lovely smells and flavours that are synonymous

0:56:170:56:20

with Christmas and the Christmas spirit, here they are.

0:56:200:56:25

Take two cinnamon sticks and chuck them in.

0:56:250:56:28

-'And the final seasonal frolic with aroma...

-Is grated nutmeg.'

0:56:280:56:32

Season it with salt and pepper.

0:56:320:56:34

Now, let that similar with the lid off for about half an hour.

0:56:340:56:37

Keep an eye on it.

0:56:370:56:39

You want it to be thick and gloopy and then you will have chutney,

0:56:390:56:42

which you can use immediately once it's cooled.

0:56:420:56:44

Satisfaction guaranteed.

0:56:440:56:46

This quick chutney and all our festive party recipes are online.

0:56:470:56:51

Just take a look at:

0:56:510:56:53

Once the ham has cooked,

0:56:560:56:58

it will have soaked up some of that lovely stock.

0:56:580:57:00

Which means it will be really moist for a final roasting.

0:57:000:57:04

How beautiful is that? Look, it's magnificent.

0:57:040:57:06

Now we've got lovely boiled ham,

0:57:060:57:08

but the next thing we want to do is we want to get that lovely

0:57:080:57:11

chequered, lacquered effect that you see on Victorian pictures.

0:57:110:57:14

And the way you achieve that

0:57:140:57:15

is you take the skin off and leave the fat on.

0:57:150:57:20

In the middle of each diamond pop a clove.

0:57:200:57:23

You'll notice your creation begins to look

0:57:240:57:27

like a well-shod hobnailed boot.

0:57:270:57:29

Oh, yes!

0:57:290:57:31

Hey-hey, now the good bit!

0:57:310:57:33

The Christmas decorating that you can eat.

0:57:330:57:36

'Roughly translated, Dave means a glaze.'

0:57:360:57:38

'Indeed. I believe a fabulous ham should always be in evening dress

0:57:380:57:42

'at this time of year.'

0:57:420:57:44

'So, the simple glaze is English mustard and runny honey.'

0:57:440:57:48

It's like milking a bee.

0:57:480:57:49

Just fill in every square, like Painting By Numbers.

0:57:510:57:54

Then, pop it in the oven for ten minutes to get the glaze to stick.

0:57:570:58:01

-Ooh, yeah.

-The diamonds are looking nice now.

-Aren't they?

0:58:010:58:04

Right, ready for a second coat, mate.

0:58:040:58:06

As master glazer's, this second coating is worth the effort

0:58:060:58:09

to get a good, thick, glossy finish.

0:58:090:58:11

Now, leave that for another 10-15 minutes

0:58:130:58:15

until it's a lovely golden brown, but keep an eye on it

0:58:150:58:18

because it will blacken quite quickly if the honey burns.

0:58:180:58:21

Back in the venue, our lighting boys are also on the rock track.

0:58:210:58:25

-Fixing up a glittering rig of lamps for showtime.

-Hungry work.

0:58:250:58:31

Now, to continue with the plan, let's sample some ham.

0:58:310:58:33

Phwoar!

0:58:330:58:35

-Look at this - ham with a tan.

-Oh, Dave, look at this, man.

0:58:350:58:39

The chutney, the consistency is simply heavenly.

0:58:390:58:44

As you're cutting, just pull your cloves out.

0:58:460:58:49

This glazed gammon recipe is perfect party food

0:58:490:58:52

-because you can cook it well in advance.

-Just like we have.

0:58:520:58:56

Don't be mean, it's Christmas.

0:58:560:59:00

-Look at that, mate. Shall we go and feed the troops?

-Onward.

0:59:000:59:04

-Thank you very much.

-No, thank you.

-They look lovely.

0:59:040:59:06

-Shall we join the gents?

-Oh, I think it would be rude not to.

0:59:060:59:09

-Merry Christmas, lads.

-Merry Christmas. Thanks very much.

0:59:090:59:11

-The band's getting ready, look!

-All we need now is guests.

0:59:130:59:16

And food!

0:59:160:59:18

Us and the kitchen elves are merry in our final task, the big one,

0:59:190:59:23

loading the table with our party grub.

0:59:230:59:26

In true Biker fashion,

0:59:260:59:28

we like to make the table legs creak with Christmas loveliness.

0:59:280:59:31

I reckon we're all set, Mr King.

0:59:310:59:34

From filo roll to rock and roll...

0:59:340:59:37

The one, the only...

0:59:370:59:40

Roy Wood Rock & Roll!

0:59:400:59:42

# Well, I wish it could be Christmas every day

0:59:440:59:49

# When the kids start singing and the band begins to play

0:59:510:59:56

# Oh-ohh

0:59:560:59:58

# I wish it could be Christmas every day

0:59:581:00:05

# Let the bells ring out for Christmas. #

1:00:051:00:12

CHEERING

1:00:121:00:14

Great stuff. Right, it's time to complete our feast of festive food

1:00:181:00:22

with a spot of baking, and who better to do that than the woman

1:00:221:00:25

who was victorious at this year's Great British Bake Off

1:00:251:00:28

in front of 14 million people? It's Nadiya Hussain.

1:00:281:00:32

-Great to have you on the show.

-Hi.

-What are we going to be cooking?

1:00:321:00:35

-We are doing spiced biscotti with an orange syllabub dip.

-OK.

1:00:351:00:38

-I noticed there you said "we".

-Yeah, you're going to do most of the work.

1:00:381:00:42

Yeah, most of the work.

1:00:421:00:43

So what are you going to be doing then, first of all?

1:00:431:00:45

If I do the biscotti, if you chop up the nuts, roughly chopped.

1:00:451:00:48

So, you've got macadamia nuts and you've got pistachio nuts in here?

1:00:481:00:51

-Pistachios, yes.

-OK.

1:00:511:00:52

So we've got some plain flour in here,

1:00:521:00:54

some golden caster sugar...

1:00:541:00:56

So was this one of the recipes that you did on the show

1:00:581:01:00

or is this a family favourite?

1:01:001:01:02

No, I did do a biscotti on the show which was very different to this

1:01:021:01:05

one, but this is quite a good one just to do...

1:01:051:01:08

We've got some mixed spice.

1:01:081:01:09

This is a really good one to do after Christmas

1:01:091:01:11

when you've got lots of oranges and nuts and fruit around in the house.

1:01:111:01:16

I just like doing it, and if there's anyone you've forgotten

1:01:161:01:19

to give a Christmas present to, use all of this up

1:01:191:01:22

-and then make some biscotti and hand it over.

-Sounds pretty good to me.

1:01:221:01:25

Now, how has life been after the Bake Off?

1:01:251:01:28

Because to do something like that and knowing that you've actually won it,

1:01:281:01:32

it goes out, everybody then knows...

1:01:321:01:34

I mean, your whole life must instantly change.

1:01:341:01:37

Yeah, I think the bit where I knew that I'd won

1:01:371:01:41

and then there was the bit where it was quiet for a few weeks

1:01:411:01:45

and the bit when it transmitted, that was the hardest bit

1:01:451:01:47

because everybody then kept asking, "Do you know who won?"

1:01:471:01:50

And then I just avoided people for about ten weeks,

1:01:501:01:54

just didn't invite anyone round, didn't do anything.

1:01:541:01:57

I was a recluse for about ten weeks and then it was all out.

1:01:571:02:00

So, we're using a mixture of macadamia and pistachio nuts.

1:02:001:02:03

-Yeah, you can use whatever you've got at home, really.

-Yeah.

1:02:031:02:06

I've made this before with hazelnuts and almonds and that kind of stuff,

1:02:061:02:09

but do you think it's all about the texture with biscotti?

1:02:091:02:12

For me, it is about that texture.

1:02:121:02:13

You want that slightly dropping consistency. If it's too thick...

1:02:131:02:16

Yeah, I think it has to be quite...

1:02:161:02:18

It's quite a wet mixture anyway, but I think if Paul was here,

1:02:181:02:21

he'd say, "I hope your nuts and fruit are suspended well."

1:02:211:02:24

LAUGHTER

1:02:251:02:27

Thank you.

1:02:271:02:29

-Right, so we've got the orange zest in here.

-Yep.

-OK.

1:02:291:02:32

-There you go.

-It's a really good recipe to do with anyone

1:02:321:02:35

who doesn't bake very much, cos it's quite an easy recipe.

1:02:351:02:38

Because I take it, baking for you when you were younger...

1:02:381:02:41

Did your mum do it, or how did you get into it?

1:02:411:02:44

My mum does not know how to use an oven.

1:02:441:02:47

She uses it for storage.

1:02:471:02:49

-She uses it for storage?

-Yeah. She does.

1:02:491:02:51

She puts all her frying pans and things in there, still to this day,

1:02:511:02:56

so I'm the only one in the family that actually bakes, which is great.

1:02:561:03:00

It means I'm the best at home.

1:03:001:03:01

What made you do the show in the first place?

1:03:011:03:04

I considered applying about two years ago

1:03:041:03:07

and then my husband just said,

1:03:071:03:08

"Look, what's the worst that will happen?

1:03:081:03:11

"You could just give it a go."

1:03:111:03:13

He obviously didn't have confidence in me cos he just said,

1:03:131:03:16

"You won't even make it to the final 12, I promise you.

1:03:161:03:19

"You'll be fine. Just give it a go, just for your confidence."

1:03:191:03:22

And I made it to the final 12 and then only went and won it,

1:03:221:03:25

so, yeah, I'm glad he asked me to apply now.

1:03:251:03:29

Two equal parts.

1:03:301:03:32

Get most of it off your hand.

1:03:321:03:35

The key to this though is the texture, isn't it?

1:03:351:03:37

-Try not to make it too dry.

-Yeah. So this is quite...

1:03:371:03:40

It's quite a wet mixture, hence why it's all stuck to my hand.

1:03:401:03:45

-We'll get two trays.

-OK.

1:03:451:03:47

-Thank you very much.

-There you go.

1:03:471:03:49

Do you want me to mix the other one up?

1:03:511:03:53

-Yeah.

-I'll do one.

1:03:531:03:55

The way that I would do it

1:03:551:03:56

is you could either put a little bit of flour on your hands as well,

1:03:561:03:59

-or sometimes water to stop...

-Yeah.

1:03:591:04:01

A little bit of that, but the texture looks pretty good to me.

1:04:011:04:05

And then just do two mounds.

1:04:051:04:07

I beat you!

1:04:071:04:08

LAUGHTER

1:04:081:04:11

Ready, steady...

1:04:111:04:12

-I beat you.

-Ugh.

1:04:141:04:15

LAUGHTER

1:04:151:04:16

-Right, straight in the oven.

-Your strides are bigger than mine.

1:04:161:04:19

-So this is the first part.

-That's the first bit.

1:04:191:04:21

They go in the oven for about 25-30 minutes.

1:04:211:04:25

-And then you take them out.

-Take them out as this one.

1:04:251:04:28

-Take them out.

-Yeah.

1:04:281:04:30

And once it's cooled, you slice it up...

1:04:301:04:35

..using a serrated knife.

1:04:381:04:39

-You can tell how strong I am.

-Do you want me to do it?

1:04:441:04:46

Yes, please!

1:04:461:04:48

I'll just get you to do it. Let's just get you to do everything.

1:04:481:04:51

I'll get started on the syllabub.

1:04:511:04:52

So, we had some cream and some sugar.

1:04:541:04:58

-So the syllabub part.

-This is the syllabub part.

1:04:581:05:00

So once you've sliced those up, you stick them in the oven...

1:05:001:05:03

-That's your cue to put it in the oven. Thank you very much.

-Yeah.

1:05:031:05:07

For 15 minutes, till they're nice and crisp.

1:05:071:05:09

Even after ten years, I'm still getting told what to do on this show.

1:05:091:05:12

Now, of course, all of today's studio recipes,

1:05:121:05:14

including this one from Nadiya, are on our website.

1:05:141:05:17

Go to:

1:05:171:05:19

The key to that is drop the oven temperature down,

1:05:191:05:21

otherwise they brown a little bit too much.

1:05:211:05:24

-The juice of half an orange, please.

-The juice of half an orange.

1:05:251:05:28

Can you do a light, lady squeeze? That's it...

1:05:291:05:32

-That sounded awful, didn't it?

-A what? A lady squeeze?

1:05:321:05:36

Yeah, yeah. Not like a really tough man squeeze.

1:05:361:05:39

Yeah. Just light, as if I was doing it. Yeah.

1:05:391:05:43

Well, I don't know how you do it!

1:05:431:05:45

Yeah, a bit more.

1:05:461:05:48

Yeah, all over me as well. Thanks.

1:05:481:05:51

-That was very ladylike.

-Perfect.

-Is that all right? Sorry.

-Perfect.

1:05:511:05:54

So you've got in there cream... What have you got in here, then?

1:05:541:05:57

I've got cream, sugar, and the zest of two oranges,

1:05:571:06:02

-a bit of the orange juice and then...

-And what's this?

1:06:021:06:04

Just add a little bit of milk if it gets too thick,

1:06:041:06:07

but we're getting there.

1:06:071:06:09

Now, is there going to be a book on the horizon, then?

1:06:091:06:11

I'm assuming there is if you've got agents and stuff like that.

1:06:111:06:14

Yeah, I'm working on a book at the moment,

1:06:141:06:17

-and I'm writing for The Times.

-I've seen that, yeah.

1:06:171:06:21

Yeah, so I think, it's just one of those things. I've always written

1:06:211:06:24

and I love writing, so to put the two together,

1:06:241:06:26

the cooking and the baking and writing... Love it.

1:06:261:06:29

Do you want me to do that bit, cos you're getting sprayed with that?

1:06:291:06:32

-I know. And I'm wearing black. Thank you.

-I'll do that.

1:06:321:06:34

I'll put it over the Christmas tree.

1:06:341:06:37

So, the idea is we're getting what? Lightly whipped?

1:06:371:06:40

-Yeah, so soft peaks.

-Soft peaks?

-Yes, please.

1:06:401:06:42

So, once these are out of the oven, you just leave them to cool

1:06:441:06:47

and they should... They should...

1:06:471:06:49

-They should snap.

-OK.

1:06:491:06:52

-This is lightly whipped.

-Yeah?

1:06:521:06:55

I think this is ready for you.

1:06:551:06:57

Do you want it nice and soft?

1:06:571:06:58

And then I'm there with the grater cos I know you want some more...

1:07:001:07:03

Yes, please. On top. There it is.

1:07:031:07:05

-Do you want some chopped pistachio, as well?

-Yes, please.

-OK.

1:07:061:07:09

A few bits of those.

1:07:111:07:12

I feel so relaxed. You're doing all the running around.

1:07:141:07:17

That's usual on this show, trust me.

1:07:171:07:19

Like that.

1:07:191:07:21

-A few bits of those and I'm ready with the orange.

-Thank you very much.

1:07:221:07:25

So we grate the orange over the top.

1:07:271:07:29

Like you say, these are perfect for Christmas.

1:07:291:07:31

You can make them with anything that's leftover - almonds, hazelnuts...

1:07:311:07:34

-Yep.

-So give me the name of this dish, then.

1:07:341:07:37

It's a spiced biscotti with an orange syllabub dip.

1:07:371:07:40

That's what it is.

1:07:401:07:41

Which one do you want to take?

1:07:461:07:47

The lightest. Yeah, thanks very much.

1:07:481:07:51

Right. Over here. You grab a seat. I'll take that off you.

1:07:511:07:54

-Right, home-made biscotti.

-Very nice.

1:07:551:07:58

Straight into the orange syllabub, guys. Straight in there.

1:07:581:08:01

-Pascal?

-Allez.

-Nice little snap with it, as well.

-Ooh, lovely!

-Mm...

1:08:031:08:08

ERIC MUMBLES WITH MOUTH FULL

1:08:081:08:10

Right, we need some wine to go with this.

1:08:101:08:12

Let's see what Peter and Susie

1:08:121:08:14

have chosen to go with Nadiya's brilliant biscotti.

1:08:141:08:16

We think Nadiya's biscotti and syllabub

1:08:471:08:49

is the perfect Boxing Day treat

1:08:491:08:52

because it's light and airy, not too sweet and sickly,

1:08:521:08:55

but still has all those flavours of Christmas.

1:08:551:08:58

Now, Nadiya's recipe doesn't use alcohol,

1:08:581:09:00

like many traditional syllabubs,

1:09:001:09:02

but it does work really well with a nice glass of sweet wine.

1:09:021:09:07

The classic match for biscotti is the Italian dessert wine Vin Santo,

1:09:071:09:12

something like this Santa Cristina.

1:09:121:09:14

But Nadiya's syllabub is so light and zesty

1:09:141:09:17

that it needs a more vibrantly tangy wine,

1:09:171:09:20

ideally with a similar exotic orange character.

1:09:201:09:23

The bottle that ticks all these boxes

1:09:241:09:26

comes from one of the greatest sweet wine regions on the planet.

1:09:261:09:31

It is the epic Royal Tokaji blue-label 5 Puttonyos from Hungary.

1:09:311:09:36

Tokaji has been made in Hungary for centuries,

1:09:361:09:39

and it really is a national treasure.

1:09:391:09:41

It's utterly hedonistic in style.

1:09:411:09:43

It tastes of rich, orange marmalade and honey, but it's also balanced.

1:09:431:09:47

It's got lovely refreshing acidity,

1:09:471:09:49

which works to offset that rich,

1:09:491:09:51

creamy texture of the syllabub.

1:09:511:09:53

There are notes of dried apricot and orange peel here

1:09:531:09:56

that pick up on the flavour of the syllabub

1:09:561:09:59

and the fruit in the biscotti.

1:09:591:10:00

And then there's a gentle hint of spice

1:10:001:10:03

that ties in perfectly with the whole dish.

1:10:031:10:06

So, Nadiya, with your syllabub,

1:10:061:10:08

a glass of this Tokaji and a cheeky biscotti or two to dunk into both,

1:10:081:10:12

Boxing Day has never tasted this good.

1:10:121:10:15

-BOTH:

-Cheers.

1:10:151:10:17

Cheers indeed. What do you reckon?

1:10:171:10:19

You're having your nice cocktail, which she's made for you.

1:10:191:10:22

-I'm having my mocktail, which is delicious.

-Ginger beer, orange juice...

1:10:221:10:25

Orange juice, orange rind and some ginger beer. Delicious.

1:10:251:10:28

A bit of cranberry in there, as well. This, on the other hand...

1:10:281:10:31

Slightly expensive, 12.50.

1:10:311:10:33

-Yeah, it's worth it, though.

-You like this?

-Oh, it's very, very nice.

1:10:331:10:36

-I'm having a good old dunk.

-Look at that.

1:10:361:10:39

-You're dipping the biscuit?

-Double cream?

-No, thank you.

1:10:391:10:42

You're dipping the biscuit?

1:10:421:10:44

But in this, it's the orange that you get from Tokaji.

1:10:441:10:47

-Yes.

-Excellent. Really good.

1:10:471:10:49

I'm not normally a fan of dessert wine,

1:10:491:10:51

-but this one I think was one of my favourites.

-Yeah, and mine.

1:10:511:10:54

-Delicious.

-Happy with that?

-Yup, very good.

1:10:541:10:55

Right, so will Biggins get his idea of Food Heaven -

1:10:551:10:58

Dover sole with Morecambe Bay shrimps and new potatoes,

1:10:581:11:00

or his Food Hell - Chinese-style pork belly with Asian greens?

1:11:001:11:03

Now, we're going to let fate decide today,

1:11:031:11:06

and you can find out exactly how after Nigella Lawson

1:11:061:11:08

shows us how to turn a traditional Christmas panettone

1:11:081:11:11

into a spectacular-looking cake.

1:11:111:11:13

My Italian Christmas pudding cake is THE sweet centrepiece

1:11:241:11:29

of my party table, so I want to get started on it early doors,

1:11:291:11:33

so I start the day with a sense of accomplishment.

1:11:331:11:37

Not that I should be feeling smug, because this is incredibly easy.

1:11:371:11:41

On top of those two eggs I want 75g of caster sugar,

1:11:411:11:46

and then leave it to whisk away.

1:11:461:11:49

I want it really aerated and slightly pale in colour.

1:11:491:11:53

Now, the thing about Italians at Christmas, I am told,

1:11:561:11:59

there are two central puddings.

1:11:591:12:02

There's the panettone, which is a thing of joy,

1:12:021:12:06

and also something called crema di mascarpone,

1:12:061:12:09

which, give or take, is what I'm getting on with there.

1:12:091:12:13

I'm kind of conflating the two traditions

1:12:141:12:18

and adding something of my own, if that's not too impertinent.

1:12:181:12:23

It's really no more than an assembly job.

1:12:251:12:28

I've got the panettone here,

1:12:281:12:30

which I mix with the contents of this bowl,

1:12:301:12:32

but there's plenty more to go in.

1:12:321:12:34

Mm!

1:12:361:12:38

That is a wonderful amount of sunny froth there.

1:12:381:12:42

I'm going to do a bit of a different operation now...

1:12:451:12:50

..because I don't want to whisk any more.

1:12:521:12:54

I'm just going to add the mascarpone.

1:12:541:12:57

I've got 500g of mascarpone.

1:12:591:13:02

And I have 250ml of double cream.

1:13:061:13:10

There are a lot of people coming to the party, in my defence.

1:13:121:13:16

A bit of a stir,

1:13:181:13:19

but really I want to fold all this in

1:13:191:13:22

without losing the bubbles from the egg yolks.

1:13:221:13:26

Gently.

1:13:291:13:30

And then I'm going to be patient and let everything mix together

1:13:331:13:37

till I have a wonderful, voluptuous cream.

1:13:371:13:40

And now some Marsala.

1:13:421:13:45

Mm. Like liquid amber.

1:13:451:13:47

Quite a bit - 125ml.

1:13:491:13:53

Pour it in as slowly as I can bear,

1:13:541:13:58

just so that nothing splits and it just blends in smoothly.

1:13:581:14:03

Right.

1:14:051:14:07

It's very odd how a dark drink can make a mixture paler, but it has.

1:14:071:14:11

This is some of my special cream,

1:14:131:14:18

which I need to top the cake before serving it.

1:14:181:14:21

But for now I'm going to cram this mascarpone cream

1:14:231:14:27

with some of my absolute favourite things,

1:14:271:14:29

especially at this time of year - some marrons glaces.

1:14:291:14:33

It's candied chestnuts that are dense and grainy and sweet,

1:14:331:14:38

and really unlike anything else.

1:14:381:14:41

If you're lucky enough to find ones that are already broken,

1:14:411:14:44

buy them, because they're cheaper.

1:14:441:14:47

And since you're crumbling them, there's no point having whole ones,

1:14:471:14:50

beautiful though they are.

1:14:501:14:51

These are my ultimate Christmas treat.

1:14:531:14:56

That's what I always want to find in my stocking.

1:14:561:14:59

Some pistachios - very Italian.

1:15:041:15:07

I've got a lot here but I want a really wonderful knobbly filling.

1:15:071:15:11

I'm going to keep some back for the topping, as well.

1:15:111:15:15

The tender green of those chopped pistachios

1:15:151:15:18

is SO beautiful that I'm loathe to cover them up,

1:15:181:15:21

except I've got such a good thing to cover them up with.

1:15:211:15:24

Teeny-weeny little chocolate chips. They're so sweet.

1:15:251:15:29

They look like they've escaped from Toy Town.

1:15:291:15:33

And I want about 125g.

1:15:331:15:36

Any chopped chocolate will do, but these delight me.

1:15:361:15:39

And stir everything together.

1:15:411:15:43

It all looks a bit runny at this stage, just like the topping did,

1:15:441:15:48

but you've got to remember that it will all firm up in the fridge.

1:15:481:15:52

But I don't want it so stiff that it doesn't cut voluptuously.

1:15:521:15:57

The wonderful thing about panettone

1:15:571:16:00

is that it's strangely pliable.

1:16:001:16:03

You just squodge it in.

1:16:031:16:05

If you tear it, you can fix it again,

1:16:051:16:08

and if you got any gaps you need to fill in, you just fill them.

1:16:081:16:12

My spirit of choice to saturate these slices is Tuaca,

1:16:161:16:22

which anyway, I've always thought, is panettone in liqueur form.

1:16:221:16:27

It's a strangely unfamiliar Italian liqueur

1:16:271:16:32

that mixes citrus and vanilla.

1:16:321:16:35

But otherwise, any orange liqueur would be very Christmassy.

1:16:351:16:40

All I'm going to do now is put half this mixture in.

1:16:401:16:43

Spread to cover.

1:16:451:16:48

A bit of smoothing.

1:16:491:16:51

And then another layer of panettone.

1:16:521:16:56

Another soaking with liqueur.

1:17:001:17:02

I just need to add the rest of this mixture,

1:17:101:17:13

top it with a final layer of liqueur-soaked panettone,

1:17:131:17:19

and then I can cling it and fridge it and I'm happy.

1:17:191:17:23

I had a fabulous time finishing off the Italian Christmas pudding cake.

1:17:491:17:53

I smoothed the Marsala-spiked mascarpone mix

1:17:531:17:56

I'd had stashed in the fridge over the top of the cake.

1:17:561:17:59

And then sprinkled it with mini chocolate chips.

1:18:001:18:02

And pistachios,

1:18:051:18:07

and then, the crowning glory,

1:18:071:18:10

I dropped pomegranate seeds all over it.

1:18:101:18:13

Right, it's time to find out whether Biggins will be facing Food Heaven or Food Hell.

1:18:231:18:27

Food Heaven would be an amazing piece of Dover sole,

1:18:271:18:30

a beautiful piece of Dover sole roasted with some Morecambe Bay shrimps.

1:18:301:18:33

These are lovely, from Hastings, these Dover sole,

1:18:331:18:36

with buttered new potatoes, a nice Beurre noisette butter with lemon.

1:18:361:18:39

We've got some almonds and a little bit of green beans to go with it.

1:18:391:18:42

Alternatively, Food Hell would be this pile of fatty pork over there,

1:18:421:18:47

Chinese five spice powder over the top with some salt, sugar,

1:18:471:18:49

marinated and roasted in the oven with some bok choi,

1:18:491:18:52

which I know you can't stand either.

1:18:521:18:54

It's wok-fried with a nice palm sugar dressing.

1:18:541:18:57

Now, of course, we're not live today and it's Christmas.

1:18:571:19:00

We're letting fate decide what Biggins gets.

1:19:001:19:03

-Now, you're in panto at the moment.

-I am.

-In Aladdin.

1:19:031:19:05

In Aladdin, Theatre Royal, Nottingham, yes.

1:19:051:19:07

And you arrive on a zip wire, is that right, for the end of the show?

1:19:071:19:10

-Well, I fly in, yes, as a Chinese lantern.

-OK...

1:19:101:19:14

-Of course you do.

-Of course you do.

1:19:141:19:16

Well, we've got our very own Chinese lantern.

1:19:161:19:18

Don't get this too near the hob.

1:19:181:19:20

-It might melt.

-Yes, exactly.

1:19:201:19:22

-Aladdin's lantern, so the idea of it...

-Is to rub it.

1:19:221:19:24

-Is to rub the lantern.

-Shall I rub it now, James?

1:19:241:19:26

-And wait to see what happens.

-Right, here we go.

1:19:261:19:28

Oh, I can feel something happening.

1:19:281:19:30

WHOOSHING

1:19:301:19:32

THEY LAUGH Our very own genie!

1:19:321:19:35

THEY LAUGH Cyrus Todiwala!

1:19:351:19:38

What do you look like, Cyrus?

1:19:431:19:44

Don't get too near the stove with that chest.

1:19:441:19:47

-It will ruin my hair?

-Exactly!

1:19:471:19:49

What are you doing?

1:19:491:19:50

I heard there's a bloke called Biggins who rubbed a lamp.

1:19:501:19:54

-I believe I have to be appearing out of smoke when that happens.

-Yes.

1:19:541:19:58

-You shouldn't have rubbed the lamp, sir.

-I'm sorry.

1:19:581:20:00

It is not exactly the right kind of genie you're looking for.

1:20:001:20:04

-But, hey, you got a surprise in a box.

-Is it one of these boxes?

1:20:041:20:08

Well, I'll tell you what's inside these boxes.

1:20:081:20:10

Each of these boxes has the word "heaven" or "hell" in it.

1:20:101:20:14

So you've got to choose a box and decide your treasure.

1:20:141:20:16

Right, OK. Well, I'll go for this one.

1:20:161:20:19

HE LAUGHS NERVOUSLY

1:20:191:20:20

This takes my fancy.

1:20:201:20:22

Right, so I'll open it and there we go.

1:20:221:20:25

-It's

-Food Hell. It's not!

-It is!

1:20:281:20:31

LAUGHING: It is.

1:20:311:20:32

-OK, you can go.

-THEY LAUGH

1:20:341:20:36

Would you like to see what's in the other box?

1:20:361:20:38

I'll open this one, just to prove it. Fair's fair.

1:20:381:20:42

-Aw!

-There you are. Sorry.

-Bye-bye, Dover sole.

-Oh, bye-bye, Dover sole.

1:20:431:20:48

Sorry, Mr Biggins. Thank you, genie. Cyrus Todiwala!

1:20:481:20:51

Please don't rub the lamp the next time...

1:20:511:20:53

Oh!

1:20:531:20:55

He blew his hat off!

1:20:571:20:58

-Brilliant!

-HE MUMBLES HYSTERICALLY

1:21:021:21:05

-I can't see anything!

-Absolutely brilliant.

1:21:051:21:08

Right, shall we start cooking? We'll lose our Dover sole out of the way.

1:21:081:21:11

It's like Bullseye. This is what you could have had.

1:21:111:21:13

-We lose that out the way.

-Bye-bye, Dover sole.

1:21:131:21:16

Right, now what I want you guys to do really

1:21:161:21:19

is you can do me the dressing for this.

1:21:191:21:21

If you can take me the chilli, the garlic and the ginger...

1:21:211:21:25

We just want one chilli, probably.

1:21:251:21:26

And we want them really, really fine, crushed up in there.

1:21:261:21:29

If you can peel and chop me the ginger, Nadiya, that would be great.

1:21:291:21:32

Nadiya, there you go, can you chop me that?

1:21:321:21:34

And then we want some ginger crushed up as well in here with palm sugar.

1:21:341:21:37

We're going to make a nice little dressing to go with it.

1:21:371:21:40

Meanwhile, I'm going to get on our spices over here.

1:21:401:21:44

I'm just recovering from our genie, to be honest.

1:21:441:21:46

Yes, we all are.

1:21:461:21:48

So we've got our spices here.

1:21:481:21:50

We've got some Chinese five spice powder and some salt.

1:21:501:21:53

Basically, we're just going to warm this up.

1:21:531:21:55

That's spice powder, you say?

1:21:551:21:56

That's Chinese five spice powder, yeah, and salt.

1:21:561:21:59

A bit of sugar, like that.

1:21:591:22:01

Mix all that lot together, just toast it up to get it nice and warm.

1:22:011:22:06

And then we take the whole lot.

1:22:061:22:08

Now, if you smell that...

1:22:081:22:10

Mm! Very nice.

1:22:101:22:13

That and the smoke together...

1:22:131:22:16

Together, as well. And what we're going to do

1:22:161:22:18

is we're just going to take our pork now...

1:22:181:22:21

-like that.

-How much of the ginger?

-Lift this over.

1:22:211:22:24

We're going to score the top of it.

1:22:241:22:26

So we take our Stanley knife and we score...

1:22:261:22:29

-All the fat.

-All the fat over the top like that.

-Mm...

1:22:291:22:32

BANGING

1:22:321:22:33

-These guys are making an awful lot of noise.

-Aren't they?

1:22:331:22:36

-You're in your, what, 50th year of doing panto?

-I am.

1:22:361:22:40

-40th!

-40th?

-40th year, yes.

-HE LAUGHS

1:22:401:22:43

It said on my script it was 50 years.

1:22:431:22:46

What's that like for you, then? Are you still enjoying it as much?

1:22:461:22:49

I love it. I still enjoy it. It's fantastic.

1:22:491:22:52

We have great audiences up in Nottingham

1:22:521:22:54

and everyone's having a ball. It's really good fun.

1:22:541:22:57

Now, I said at the top of this, you've got to try and explain

1:22:571:23:00

to the French what panto is because it's quite difficult to describe.

1:23:001:23:04

Yeah, well, it's a bit like commedia dell'arte.

1:23:041:23:07

I know that's Italian, but it's a really old tradition of theatre,

1:23:071:23:11

and usually all the men play women's parts

1:23:111:23:16

and then in the Victorian era, it came in that women played

1:23:161:23:20

men's parts, and they had very long legs with fishnet tights.

1:23:201:23:24

The men in the audience used to love it

1:23:241:23:26

and they used to slap their thighs and say,

1:23:261:23:28

"12 o'clock and still no sign of Dick," and it was marvellous.

1:23:281:23:32

It was really good theatre. They would sing.

1:23:321:23:34

Nowadays, it's become...

1:23:341:23:36

The children really need to have a hero

1:23:361:23:39

and so the principal boy is played by a man,

1:23:391:23:43

and it's much more adventurous now. The effects are fantastic.

1:23:431:23:47

I work for a company where we do really incredible things,

1:23:471:23:51

-flying carpets, flying me.

-Flying you!

1:23:511:23:54

Exactly, which takes quite something.

1:23:541:23:56

So, it's a wonderful tradition,

1:23:561:23:58

which I'm pleased to say is huge in this country.

1:23:581:24:01

Every theatre in every city and town has a pantomime.

1:24:011:24:05

-Cos there's no other country like it for pantomime, is there?

-No.

1:24:051:24:08

It's not done anywhere else. Do you think it's because we like that tongue-in-cheek sort of thing?

1:24:081:24:12

I think it is and I think everyone likes to join in.

1:24:121:24:15

The biggest thing about it is the audience participation.

1:24:151:24:19

"It's behind you." "Oh, no, it isn't." "Oh, yes, it is,"

1:24:191:24:21

and getting the audience to join in is fantastic.

1:24:211:24:24

We basically leave it with salt and sugar and everything else on it

1:24:241:24:27

ideally for 24 hours.

1:24:271:24:28

-Not that you're ever going to make this, Mr Biggins.

-No, I'm not.

1:24:281:24:31

But then we roast it in the oven nice and gently.

1:24:311:24:34

It gets roasted and roasted in the oven for a good three hours,

1:24:341:24:37

just as it is, and the fat just drips off like that.

1:24:371:24:41

-Oh, my goodness!

-And we end up with this amazing...

1:24:411:24:43

-Well, I quite like the look of that, funny enough.

-Oh, do you?

-Yes.

1:24:431:24:47

That is great.

1:24:471:24:49

-And then what we're going to do...

-That's three hours?

-Three hours.

1:24:491:24:52

We take our little bit of veg in here.

1:24:521:24:54

Now, the key to wok-frying veg...

1:24:541:24:57

Why do you not like the pak choi?

1:24:571:24:59

I don't know. I just find it dull.

1:24:591:25:01

-Dull?

-Yeah, I find it really not interesting and sort of...

1:25:011:25:06

And I like vegetables, but I just don't like that vegetable.

1:25:061:25:09

The key to this is not adding too much oil. People always make that mistake.

1:25:091:25:12

They use the wrong oil, sesame oil, to start off with.

1:25:121:25:15

It's groundnut oil or just plain veg oil. Don't add too much oil,

1:25:151:25:18

-get the wok nice and hot and then add water to it.

-Ah.

1:25:181:25:21

Don't cook with sesame oil. Sesame oil is like a seasoning afterwards.

1:25:211:25:24

-Right.

-So you just put that together. So the pork is sat there.

1:25:241:25:27

The guys will get the dressing,

1:25:271:25:28

so you can explain what we've got in the dressing over here.

1:25:281:25:31

-Spring onion, ginger, mint, garlic, lime...

-Chilli.

1:25:311:25:38

-Fish sauce.

-Fish sauce.

1:25:381:25:41

-A little fish sauce into that.

-A lady squeeze of lime, as well.

1:25:411:25:44

-Yeah, a lady squeeze of lime.

-Two lady squeezes.

1:25:441:25:47

-You've got mint and everything else in there.

-As big as...?

1:25:471:25:50

Yeah. No, nice and thin. Nice and thin, Chef. Nice and thin.

1:25:501:25:54

-Right, we've got our plate here.

-I haven't got a clue what I'm doing.

1:25:541:25:57

-You haven't got a clue?

-No, it looks very nice.

1:25:571:26:00

-It looks like a soup. It looks...

-So how much water do you put in?

1:26:001:26:03

-Literally about a tablespoon.

-Oh, right.

-No more than that.

1:26:031:26:07

-We just take a little tablespoon there.

-So you're really wilting it?

1:26:071:26:11

Yeah. You want to keep the flavour in, as well,

1:26:111:26:14

but the key to it is, don't keep adding that oil.

1:26:141:26:17

That's the most important bit, really. So nice and quick.

1:26:171:26:20

You've got some amazing dressing there.

1:26:201:26:23

I'm going to take this chilli.

1:26:231:26:25

Now, Eric, if I can get you to basically chop up

1:26:251:26:28

this piece of pork as well on here.

1:26:281:26:31

You want it thinly sliced or...?

1:26:311:26:33

-No, just chunks.

-Chunks?

-Yeah, nice chunks.

1:26:331:26:37

Oh, chunky.

1:26:371:26:39

-Chunky.

-There you go. So we mix all this lot together.

1:26:391:26:42

Take a little bit of this dressing and this goes in.

1:26:421:26:45

I don't suppose you get time to cook when you're doing panto

1:26:471:26:49

because it's literally sometimes twice a day you've got to do it?

1:26:491:26:52

It is twice a day every day, 12 performances a week.

1:26:521:26:56

We get one day off and...

1:26:561:26:58

Mm, that smells very nice. That dressing is good.

1:26:581:27:01

So, no. I do a lot of supermarket meals in between shows and things.

1:27:011:27:05

-You have your own microwave?

-I have my own little oven, not a microwave.

1:27:051:27:08

I have an oven. Yes, in my dressing room, which is very important

1:27:081:27:11

cos I don't go out cos the thought of taking all the make-up off...

1:27:111:27:14

Oh, dear, look at all that fat!

1:27:141:27:17

Where's that crunchy bit gone?

1:27:171:27:19

-The crunchy bit is all underneath it and everything else.

-Oh, right.

1:27:191:27:22

This looks fabulous.

1:27:221:27:23

And then what we do is we grab all our veg like that,

1:27:251:27:29

place it on there over the top.

1:27:291:27:32

And then you put chunks of this...

1:27:351:27:36

-UNENTHUSIASTICALLY:

-Lovely(!)

1:27:381:27:39

JAMES LAUGHS

1:27:391:27:41

-And the spring onions?

-Yeah, spring onions over the top.

1:27:411:27:44

And then we just grab more of this dressing.

1:27:441:27:46

Plenty of spring onions over the top. Put a bit more pork on it. Why not?

1:27:461:27:49

There you go. A bit more of that over the top.

1:27:511:27:55

-We've got this amazing dressing.

-Well, bye-bye, boys and girls.

1:27:551:27:58

-Nice to see you.

-THEY LAUGH

1:27:581:28:00

It's been really enjoyable.

1:28:001:28:01

-I've had a lovely morning.

-Right, well, there you have it.

1:28:011:28:04

I'll grab you some knives and forks.

1:28:041:28:05

-Don't rush.

-Don't rush!

1:28:051:28:08

-Right, there you have it.

-Lovely.

1:28:101:28:13

Now, I know you don't like it, but this is... Mm... Dive in, guys.

1:28:141:28:18

Peter and Susie have chosen a Macon-Villages Cave de Lugny, 2014.

1:28:181:28:22

It's 7.99 from the Co-op.

1:28:221:28:24

I have to say...

1:28:241:28:26

-It's delicious.

-It's the dressing. It's lovely.

1:28:261:28:29

The dressing is superb and...

1:28:291:28:31

-Oh, sorry. The CRISPY bits of the meat are delicious.

-There you go.

1:28:321:28:36

Well, that's all for today on Saturday Kitchen.

1:28:361:28:38

Thanks to Pascal Aussignac, Eric Chavot and Nadiya Hussain.

1:28:381:28:41

Cheers also to the fabulous Christopher Biggins.

1:28:411:28:43

Cheers to Peter Richards and Susie Barrie

1:28:431:28:45

for the great wine choices today,

1:28:451:28:47

and our very own genie of the lamp, Cyrus Todiwala!

1:28:471:28:50

THEY CHEER

1:28:501:28:51

That image has left me scarred for life. I need a drink.

1:28:531:28:55

Right, all the recipes are always on our website, of course.

1:28:551:28:58

Go to bbc.co.uk/saturdaykitchen. We'll be back next Saturday.

1:28:581:29:02

In the meantime, have a very happy Christmas

1:29:021:29:04

and a happy New Year, too.

1:29:041:29:05

Bye for now.

1:29:051:29:07

-Nice wine.

-Very nice wine.

1:29:071:29:09

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