0:00:02 > 0:00:04- DISTANT CROWD:- Three, two, one!
0:00:04 > 0:00:06CHEERING
0:00:11 > 0:00:15# Everyone's a kid at Christmas time
0:00:16 > 0:00:19# Holly, jolly kid at Christmas time
0:00:20 > 0:00:24# Everyone from Maine to Baton Rouge
0:00:24 > 0:00:28# Got the news, even Scrooge! #
0:00:28 > 0:00:31This explosive demonstration of seasonal excess is
0:00:31 > 0:00:34how they do Christmas in Kansas City in the US.
0:00:35 > 0:00:39I'm here for one reason but it's a very compelling one for me,
0:00:39 > 0:00:43as I'm sure you'll understand, because I'm in Kansas city
0:00:43 > 0:00:46and it is the fairy light capital of the world
0:00:46 > 0:00:51and I can't think of a better way of making myself feel fully festive
0:00:51 > 0:00:56than by immersing myself in its fabulously immoderate illuminations.
0:00:56 > 0:01:00FIREWORKS EXPLODE
0:01:03 > 0:01:05When I'm not going all-out for an American celebration,
0:01:05 > 0:01:09I do want to embrace their exuberant approach to the season.
0:01:09 > 0:01:12Christmas, after all, is much more than just one day!
0:01:14 > 0:01:17For my own homespun affair, I'll be looking beyond turkey
0:01:17 > 0:01:20to dishes that delight without being difficult.
0:01:22 > 0:01:25And taking the Kansas City illuminations as my inspiration,
0:01:25 > 0:01:30my Christmas Eve supper this year will be even more fabulously
0:01:30 > 0:01:33festooned with fairy lights than ever.
0:01:33 > 0:01:36A bolstering cocktail made with bourbon should warm things up.
0:01:36 > 0:01:38Happy Christmas.
0:01:38 > 0:01:41Happy Christmas.
0:01:43 > 0:01:46On the menu is my slow-cooked black treacle ham,
0:01:46 > 0:01:49alongside a sweet soused potato and pepper bake...
0:01:49 > 0:01:51There you are.
0:01:51 > 0:01:54..and a rainbow coleslaw with all the brightness of
0:01:54 > 0:01:56a flickering fire in winter.
0:01:56 > 0:01:58OK, and also I've got pickles, beetroot,
0:01:58 > 0:02:00pickled beetroot, pickled carrots.
0:02:03 > 0:02:06As my grand finale...
0:02:06 > 0:02:08Ah!
0:02:08 > 0:02:12..a cake that's pretty much an institution at American celebrations,
0:02:12 > 0:02:15the fancy-formed but simple-to-make bundt.
0:02:15 > 0:02:18In fact, there are going to be three of these beauties,
0:02:18 > 0:02:21each one differently and aromatically-flavoured.
0:02:25 > 0:02:30Well, as Mae West said, "Too much of a good thing can be wonderful!"
0:02:30 > 0:02:31Delicious!
0:02:34 > 0:02:37# Everyone's a kid at Christmas time
0:02:37 > 0:02:40# A holly, jolly kid at Christmas time
0:02:40 > 0:02:44# Everyone from Maine to Baton Rouge... #
0:02:47 > 0:02:51# There's a very good reason
0:02:51 > 0:02:55# Why the holiday season
0:02:55 > 0:03:00# Is a wonderful time for a boy and girl
0:03:00 > 0:03:02# To fall in love... #
0:03:04 > 0:03:09I first came to Kansas City about five years ago and, I have to say,
0:03:09 > 0:03:14I had no idea about its spectacular light show here at Christmas.
0:03:14 > 0:03:15Had to come back, obviously,
0:03:15 > 0:03:19because I needed to revel in a bit of seasonal sparkle.
0:03:19 > 0:03:23# Kissing by the mistletoe
0:03:23 > 0:03:25# Tingle, tingle
0:03:25 > 0:03:29# Tingle, tingle... #
0:03:29 > 0:03:32When it comes to festivities,
0:03:32 > 0:03:34our transatlantic friends truly know how to celebrate,
0:03:34 > 0:03:36be it with the lustre of lights,
0:03:36 > 0:03:39or their enthusiastic approach of seasonal eating!
0:03:43 > 0:03:49Hello, can I have a macchiato and one of those?
0:03:49 > 0:03:50- Absolutely.- Thanks.
0:04:00 > 0:04:04I've always been inspired by the American baking tradition
0:04:04 > 0:04:07and a bundt cake is big stateside,
0:04:07 > 0:04:09even when they're little ones like this.
0:04:09 > 0:04:13And the name itself doesn't refer to a special sort of cake,
0:04:13 > 0:04:16it's the tin it's baked in, which is quite ornate, often fluted,
0:04:16 > 0:04:19with a central funnel, so it's hollow here.
0:04:19 > 0:04:22And there's something, even when it's a sweet little one like this,
0:04:22 > 0:04:26that's so beautiful, that it just gives
0:04:26 > 0:04:28a celebratory flourish effortlessly.
0:04:40 > 0:04:45My cider and five-spice Bundt is the edible essence of Christmas.
0:04:45 > 0:04:47It's got the aromatic richness of a gingerbread,
0:04:47 > 0:04:49but the lightness of a cake.
0:04:49 > 0:04:52It also happens to be a doddle to make.
0:04:52 > 0:04:56It's just a question of mixing dry ingredients into wet ingredients
0:04:56 > 0:04:59and I'm starting with the dry ingredients.
0:04:59 > 0:05:04I've got 300g of plain flour here and I'm adding two teaspoons
0:05:04 > 0:05:10of baking powder and a quarter teaspoon of bicarb.
0:05:12 > 0:05:14And now the spices.
0:05:14 > 0:05:16Obviously I'm majoring on five-spice.
0:05:20 > 0:05:24I'd expect to find star anise, cinnamon, cloves,
0:05:24 > 0:05:28Sichuan pepper and fennel seeds in five-spice
0:05:28 > 0:05:30but I have... SHE CHUCKLES
0:05:30 > 0:05:32I have found some with garlic in.
0:05:32 > 0:05:35It's better not to use it for this cake, although a friend of mine did
0:05:35 > 0:05:37and she said it tasted just fine.
0:05:37 > 0:05:42So I want two and a half teaspoons of the five-spice
0:05:42 > 0:05:45and, although there is cinnamon in five-spice,
0:05:45 > 0:05:48you can't have too much cinnamon at Christmas for me.
0:05:48 > 0:05:51So I'm adding a teaspoon and a half.
0:05:54 > 0:05:58Nutmeg has such a gentle scent but it still makes itself heard
0:05:58 > 0:06:00and I'm adding a lot.
0:06:02 > 0:06:06Were I to measure it, I'd say half a teaspoon.
0:06:14 > 0:06:17Got my festive fork to mix these together.
0:06:23 > 0:06:26It's already smelling good.
0:06:26 > 0:06:28So that's the dry ingredients done.
0:06:28 > 0:06:29Onto the wet.
0:06:31 > 0:06:36I want 175 mls of sunflower oil or any vegetable oil.
0:06:41 > 0:06:45100g of soft dark sugar and I know sugar is not a wet ingredient,
0:06:45 > 0:06:51but it just absorbs more evenly into the cake this way.
0:06:54 > 0:06:59I want 250mls of gleaming, glossy black treacle.
0:07:02 > 0:07:06I've oiled the cup so it will slip out more easily.
0:07:12 > 0:07:15I love its darkness.
0:07:21 > 0:07:24I know I've got a lot of dry spices,
0:07:24 > 0:07:28but I want the fresh warmth of ginger.
0:07:28 > 0:07:31I'm going to grate in a lot.
0:07:32 > 0:07:35About three centimetres, 15g.
0:07:40 > 0:07:42Now for the cider.
0:07:42 > 0:07:47250mls and it marries so well with all the spices.
0:07:51 > 0:07:52And three eggs.
0:08:05 > 0:08:07And now I'm ready to get mixing.
0:08:17 > 0:08:22And into this dark pool, I will add my dry ingredients...
0:08:22 > 0:08:25the festive fork giving way to my seasonal spoon.
0:08:37 > 0:08:39This is so easy to make, as you can see,
0:08:39 > 0:08:42but you'd never guess that from looking at the cake.
0:08:51 > 0:08:54One last spoonful of spice-speckled flour.
0:09:04 > 0:09:06Time to pour this into the tin.
0:09:06 > 0:09:11I oiled the tin very generously and let it sit upside down
0:09:11 > 0:09:12so the excess dripped off.
0:09:12 > 0:09:15It's very important you oil well, getting into all the crevices
0:09:15 > 0:09:17and especially the funnel.
0:09:17 > 0:09:19Makes unmolding so much easier.
0:09:23 > 0:09:26And it is very liquid, but it's meant to be.
0:09:26 > 0:09:30It's this that makes the cake so gorgeously tender.
0:09:36 > 0:09:39It smells of Christmas even before it's been baked.
0:09:49 > 0:09:54And this goes into an oven at 170 degrees for 40 or 50 minutes.
0:10:09 > 0:10:12I like to make my tin work for its living,
0:10:12 > 0:10:14so there are a couple of other cakes I make in it.
0:10:14 > 0:10:19I've got my mellow Bundt cake and my fragrant tangy lemon and thyme cake.
0:10:24 > 0:10:27The mellow pumpkin version is made in much the same way,
0:10:27 > 0:10:30though it uses soft light brown sugar instead.
0:10:34 > 0:10:37And I add the zest and juice of an orange to add a gentle zing
0:10:37 > 0:10:40to the sweet richness of pureed pumpkin.
0:10:41 > 0:10:45I use tinned, but you could steam and puree some butternut squash
0:10:45 > 0:10:47if you want to make your own.
0:10:50 > 0:10:53This time, I freckle the flour with cinnamon and allspice.
0:11:00 > 0:11:04What all three cakes have in common is they're very simple to make
0:11:04 > 0:11:06and they can be baked in advance.
0:11:06 > 0:11:10But they do have very different flavours and characters.
0:11:10 > 0:11:14I think of my cider and five-spice cider cake as my brunette bundt
0:11:14 > 0:11:19and I think of the pumpkin cake as my redhead bundt
0:11:19 > 0:11:22and the lemon and thyme bundt is my blond one.
0:11:26 > 0:11:29And I begin my blond Bundt with unsalted butter,
0:11:29 > 0:11:33creaming it with lemon zest to extract every bit
0:11:33 > 0:11:34of the aromatic citrus tang.
0:11:36 > 0:11:39And I want the sweet woodsy scent of thyme,
0:11:39 > 0:11:44which may sound strange, but it doesn't overwhelm, it charms.
0:11:44 > 0:11:47I then whisk in the sugar and when I have a light
0:11:47 > 0:11:52but gorgeously scented mixture, I beat in the eggs.
0:11:52 > 0:11:55There's enough flavour already in the bowl, so I've added nothing
0:11:55 > 0:11:58to the flour this time but bicarb and baking powder
0:11:58 > 0:12:02and I beat this in gradually, alternating with buttermilk,
0:12:02 > 0:12:06though you can just as easily use runny yoghurt.
0:12:18 > 0:12:20# There's a little bit of Christmas in the air
0:12:20 > 0:12:23# There's a little bit of Christmas in the air
0:12:23 > 0:12:26# There's a little bit of Christmas in the air
0:12:26 > 0:12:29# And it feels so nice... #
0:12:34 > 0:12:37On the day of my party, I'll ice the cakes at the last moment,
0:12:37 > 0:12:39just before my guests arrive.
0:12:39 > 0:12:41But I have an additional accompaniment
0:12:41 > 0:12:43to my cider and five-spice cake,
0:12:43 > 0:12:46which adds gleam and utter gorgeousness.
0:12:53 > 0:12:56My salted caramel sauce is supremely indulgent,
0:12:56 > 0:12:59which makes it ideal for this time of year.
0:13:01 > 0:13:05I'm starting modestly enough with 75g of butter
0:13:05 > 0:13:09and then 50g of caster sugar...
0:13:11 > 0:13:15..followed by 50g of soft light brown sugar.
0:13:21 > 0:13:24And just in case you thought that wasn't enough,
0:13:24 > 0:13:2650g of golden syrup.
0:13:30 > 0:13:31Love this stuff.
0:13:33 > 0:13:35I want this to start melting gently.
0:13:38 > 0:13:41So I'll give it a little swirl.
0:13:47 > 0:13:51If you stir a couple of tablespoonfuls of this into a mug
0:13:51 > 0:13:53of hot milk with melted chocolate,
0:13:53 > 0:13:55you have a salted caramel hot chocolate.
0:13:55 > 0:13:58And now I'm going to turn the heat up a bit
0:13:58 > 0:14:02and pour in 125ml of double cream.
0:14:22 > 0:14:25Now so far, good though it is, it is just a caramel sauce
0:14:25 > 0:14:28and I need to have a salted caramel sauce.
0:14:28 > 0:14:32You can use any soft sea salt flakes,
0:14:32 > 0:14:35but I feel like a touch of Christmas fireside
0:14:35 > 0:14:38so I'm using smoked sea salt.
0:14:38 > 0:14:41I've always been mad about salted caramel and I don't care what
0:14:41 > 0:14:45fashions and fads come and go, I'm not going to change my mind.
0:14:48 > 0:14:51Let's see if I've got enough salt in there.
0:14:53 > 0:14:57You have to be careful not to burn your tongue.
0:14:57 > 0:14:58I want a bit more.
0:15:03 > 0:15:05And you know what?
0:15:05 > 0:15:08It's Christmas, I'm going to add a splosh of bourbon.
0:15:12 > 0:15:15You see, even the sauce is excited about that.
0:15:17 > 0:15:19That's had enough now.
0:15:19 > 0:15:24Swirl it a bit so it stops bubbling.
0:15:24 > 0:15:26I'm going to leave that to cool
0:15:26 > 0:15:32and when it is, and when the cake is iced, I am going to fill up
0:15:32 > 0:15:36these little bottles and dot them around my Christmas table.
0:16:04 > 0:16:07For me, Christmas is also all about the condiments
0:16:07 > 0:16:10and I like to make sure I've got enough in the house
0:16:10 > 0:16:13to last the distance and make the table sing with possibilities.
0:16:16 > 0:16:19I have diagnosed myself with a condition I call torsa-mania -
0:16:19 > 0:16:22that's to say an obsessive need to pickle.
0:16:22 > 0:16:25But the thing is, it's quite useful at this time of year,
0:16:25 > 0:16:27because pickles make great presents
0:16:27 > 0:16:31and I like to have as many as possible on my Christmas table.
0:16:31 > 0:16:34My Thai pickled peppers, well, you don't need a recipe to make them.
0:16:34 > 0:16:39All you need to know is that, for one part chopped long red chillies,
0:16:39 > 0:16:41you need two parts of rice vinegar.
0:16:41 > 0:16:45And my quick pickled beetroot is fabulously festive.
0:16:48 > 0:16:51I peel raw beetroot and cut it into matchsticks.
0:16:52 > 0:16:55And making the pickling liquid is a cinch.
0:16:57 > 0:17:01Just some cider vinegar, though you could use white wine vinegar, too...
0:17:02 > 0:17:05..together with an equal amount of water.
0:17:11 > 0:17:14For sweetness and spice, ginger syrup,
0:17:14 > 0:17:17and you can use the syrup from a jar of stem ginger for this,
0:17:17 > 0:17:19or else some honey and fresh ginger.
0:17:22 > 0:17:25On top of that, some sea salt flakes...
0:17:31 > 0:17:33..and the gentle lemon-scented pepperiness
0:17:33 > 0:17:36of my culinary namesake, nigella seeds...
0:17:40 > 0:17:43..and finally, the herbal fragrance of bay leaves.
0:17:51 > 0:17:52As soon as this bubbles up,
0:17:52 > 0:17:55I pour it over the strands of burgundy beetroot.
0:17:59 > 0:18:03And wonderfully, this is ready to eat just as soon as it's cold,
0:18:03 > 0:18:06though it can be stored in jars to be brought to the table
0:18:06 > 0:18:08throughout Christmas.
0:18:09 > 0:18:11And my quick pickled carrots,
0:18:11 > 0:18:14well, they're made in exactly the same way,
0:18:14 > 0:18:16only, instead of the ginger syrup, I use honey
0:18:16 > 0:18:20and instead of the nigella seeds, I use mustards seeds, fennel seeds
0:18:20 > 0:18:22and cracked cardamom pods.
0:18:26 > 0:18:28An ooze of honey joins the bay leaves
0:18:28 > 0:18:30in a pan of cider vinegar, water and salt...
0:18:35 > 0:18:38..plus mustard seeds for punch
0:18:38 > 0:18:42and the resonant, fragrant note of fennel seeds.
0:18:43 > 0:18:47Then an ancient taste of the east with the smoky scent of cardamom.
0:18:59 > 0:19:02Once this aromatic liquid has boiled, I just pour it over
0:19:02 > 0:19:05a bowl of carrots, which I've cut into matchsticks,
0:19:05 > 0:19:07and I leave this to cool.
0:19:07 > 0:19:09As with the beetroot pickle,
0:19:09 > 0:19:12this can be eaten as soon as it's cold or left for later.
0:19:12 > 0:19:15And now these pickles, with their crunch and tang,
0:19:15 > 0:19:17are on seasonal standby.
0:19:24 > 0:19:26# It's an evil wind
0:19:29 > 0:19:33# That blows no good, yeah
0:19:35 > 0:19:37# It's a sad heart
0:19:39 > 0:19:43# That won't love like I know it should... #
0:19:43 > 0:19:45Now, I've got an idea for a drink.
0:19:45 > 0:19:47Like a negroni... SOUND FADES
0:19:47 > 0:19:52- # Oh, how lonesome... - Oh, how lonesome...
0:19:52 > 0:19:58- # You must be... - You must be...
0:19:58 > 0:20:00# It's a shame... #
0:20:00 > 0:20:02The first time I came to Kansas City,
0:20:02 > 0:20:06I watched the lights for hours and hours from a rooftop
0:20:06 > 0:20:07and I got pretty freezing,
0:20:07 > 0:20:11but I managed to warm myself up with a glass of local bourbon.
0:20:11 > 0:20:15Now I'm back, so I want to celebrate that by making a cocktail using it
0:20:15 > 0:20:20and I'm thinking of calling this "Kansas City Christmas" and why not?
0:20:21 > 0:20:26I think it should contain one part bourbon to one part Campari
0:20:26 > 0:20:29and one part red vermouth. Sounds perfect to me.
0:20:34 > 0:20:38# And there's no-one blinder
0:20:40 > 0:20:44# Than you won't see
0:20:46 > 0:20:49# It's a shame... #
0:20:49 > 0:20:51Thank you.
0:20:55 > 0:20:59And, rather appropriately, I feel lit up from within!
0:20:59 > 0:21:03# I can't help it, oh, no... #
0:21:10 > 0:21:13# Have yourself a merry little Christmas
0:21:13 > 0:21:17# Let your heart be light
0:21:17 > 0:21:22# From now on, our troubles will be out of sight... #
0:21:25 > 0:21:28This time of year is not just about party food,
0:21:28 > 0:21:32but the calm celebration of home comforts.
0:21:34 > 0:21:36When it's cold outside, I like to huddle up with a bowl
0:21:36 > 0:21:40of something warm and my spiced parsnip and spinach soup
0:21:40 > 0:21:43is just what I want on a chill night.
0:21:43 > 0:21:47It's gorgeously, cosily aromatic and very seasonal.
0:21:49 > 0:21:54# Hang a shining star upon the highest bough
0:21:56 > 0:21:58# And have yourself... #
0:21:58 > 0:22:00And, importantly for this time of year,
0:22:00 > 0:22:03I can get this on the table in minutes.
0:22:03 > 0:22:06It delivers almost instant bliss in a bowl.
0:22:08 > 0:22:12I start by peeling and chopping that seasonal stalwart, parsnips...
0:22:14 > 0:22:17..and cook them in hot vegetable or chicken broth.
0:22:21 > 0:22:24To give the broth a boost, I toss in a clove of garlic.
0:22:24 > 0:22:26Then, as soon as it comes to a bubble,
0:22:26 > 0:22:29it's on with the lid and down with the heat.
0:22:29 > 0:22:32So my parsnips slowly simmer until soft
0:22:32 > 0:22:35and the broth is filled with their earthy sweetness.
0:22:35 > 0:22:39# Faithful friends who are dear to us
0:22:39 > 0:22:41# Travel near to us... #
0:22:41 > 0:22:44And then I add some frozen leaf spinach,
0:22:44 > 0:22:48which turns it a glorious green and balances the sweetness of the soup
0:22:48 > 0:22:50with its ferrous tang.
0:22:57 > 0:23:02The warm flavours of coriander, cumin, cardamom, cinnamon,
0:23:02 > 0:23:06cloves and pepper come courtesy of a teaspoon of garam masala.
0:23:11 > 0:23:14# Here we are, as in olden days
0:23:14 > 0:23:19# Happy golden days of yore... #
0:23:19 > 0:23:22Then a quick blitz with a stick blender is all it needs
0:23:22 > 0:23:26to turn this into a rich and velvety emulsion that soothes and uplifts.
0:23:30 > 0:23:34# Through the years, we all will be together
0:23:34 > 0:23:39# If the fates allow
0:23:39 > 0:23:42# Have yourself a merry little Christmas... #
0:23:42 > 0:23:46And then I can enjoy the fruits of these rather minimal labours.
0:23:46 > 0:23:50# ..merry little Christmas... #
0:24:01 > 0:24:06# Chestnuts roasting on an open fire
0:24:08 > 0:24:12# Jack Frost nipping at your nose
0:24:16 > 0:24:20# Yuletide carols being sung by a choir
0:24:22 > 0:24:25# And folks dressed up like Eskimos... #
0:24:25 > 0:24:28You find me very happily in the country that brought us
0:24:28 > 0:24:32the chocolate chip cookie and I have to say, at this time of year,
0:24:32 > 0:24:35I really enjoy a spot of cookie baking.
0:24:35 > 0:24:40What I really like to do is make up a batch of the dough in advance
0:24:40 > 0:24:44and then, the minute people pop in, I just put the cookies in the oven,
0:24:44 > 0:24:48and there I am, with a cup of tea and some warm gooey cookies.
0:24:48 > 0:24:52And what I have in mind are not just ordinary chocolate chip cookies,
0:24:52 > 0:24:54but my triple chocolate buckwheat cookies
0:24:54 > 0:24:59and the buckwheat flour brings such smokiness and intensity of flavour.
0:25:11 > 0:25:14I've got my buckwheat flour here, 125g of it,
0:25:14 > 0:25:19and on top goes half a teaspoon of bicarb.
0:25:22 > 0:25:27I'm adding half a teaspoon of salt, that's fine sea salt,
0:25:27 > 0:25:31and the first of the three chocolate ingredients,
0:25:31 > 0:25:3325g of cocoa.
0:25:33 > 0:25:37If it's lumpy, then you should sieve it, but luckily, this isn't.
0:25:38 > 0:25:41Fork these together.
0:25:45 > 0:25:49The rich cocoa is wafting up at me very invitingly.
0:25:56 > 0:25:58Now I just need to cream the butter and sugar.
0:26:00 > 0:26:0260g of soft butter there.
0:26:03 > 0:26:08And I want 125g of soft dark sugar.
0:26:11 > 0:26:13I'll mix them together, which is really what creaming is,
0:26:13 > 0:26:15just making them soft and light.
0:26:29 > 0:26:33So you can see, it's a rather wonderful rich, dark caramel colour.
0:26:35 > 0:26:40Now a teaspoon of vanilla paste, like this, or vanilla extract.
0:26:43 > 0:26:46And now I'm ready for the second of my chocolate components,
0:26:46 > 0:26:51some glorious dark chocolate, 125g,
0:26:51 > 0:26:54that I've melted and let cool slightly.
0:26:54 > 0:26:57PIANO "OH, CHRISTMAS TREE" PLAYS
0:26:57 > 0:26:59Look at it rippling out.
0:27:02 > 0:27:05A lot of it - and that's why these are so good.
0:27:18 > 0:27:20I need two eggs, fridge-cold.
0:27:23 > 0:27:26And the reason I use fridge-cold eggs
0:27:26 > 0:27:29is that it means I don't have to put the batter into the fridge
0:27:29 > 0:27:31before shaping the cookies.
0:27:49 > 0:27:51So wonderful and satiny.
0:27:51 > 0:27:54I am going to thicken it up by adding the dry ingredients.
0:28:00 > 0:28:04I think, to avoid an "I Love Lucy" moment,
0:28:04 > 0:28:08it's better to fold the dry ingredients in a bit first.
0:28:15 > 0:28:17Diving in.
0:28:21 > 0:28:24Mmm, wonderful chocolate fug.
0:28:40 > 0:28:42I was getting hypnotised there.
0:28:43 > 0:28:47Right, chocolate-wise, I'm achieving the triple
0:28:47 > 0:28:50with the addition of some chocolate chips and I love these little ones,
0:28:50 > 0:28:54and they have been kept in the fridge so that they keep
0:28:54 > 0:28:59their shape and you just get nuggets of molten chocolate when you eat.
0:29:04 > 0:29:07Just fold them in.
0:29:08 > 0:29:14Now I'm ready to mould this mixture haphazardly into cookies.
0:29:21 > 0:29:24I say mould, but it's really more dolloping.
0:29:27 > 0:29:30I like to leave them quite heaped.
0:29:30 > 0:29:32It helps give that wonderful texture
0:29:32 > 0:29:35that's a cross between a brownie and a cookie.
0:29:38 > 0:29:40I was going for uniformity,
0:29:40 > 0:29:43but I think that is a quest I will have to give up.
0:29:49 > 0:29:54They need 9-10 minutes in an oven at 180 centigrade
0:29:54 > 0:29:57and then the important thing is to let them stand
0:29:57 > 0:30:01on the warm tray out of the oven, keeping their shape.
0:30:01 > 0:30:03When they come out, you will think they're underdone.
0:30:03 > 0:30:07They won't be, they will be squidgy and divine.
0:30:18 > 0:30:23That lot are headed for oven and this lot are headed for the freezer.
0:30:25 > 0:30:29I freeze these on the tray as they are and then, once they're set,
0:30:29 > 0:30:32I stash them into sealed freezer bags
0:30:32 > 0:30:36and then I just add one minute onto the baking time.
0:30:38 > 0:30:41So into the freezer with these...
0:30:41 > 0:30:43and into the oven with those.
0:30:50 > 0:30:53And with a batch to eat and a batch to keep, I am sweetly set.
0:31:05 > 0:31:09# Oh, windows are lighted
0:31:09 > 0:31:13# With bright coloured candles
0:31:13 > 0:31:18# The spirit of Christmas is here
0:31:20 > 0:31:23# With all of its gladness... #
0:31:23 > 0:31:26This place is all about Kansas City barbecue
0:31:26 > 0:31:28and, in particular, something called "burnt ends".
0:31:28 > 0:31:33Now, what these are, are the pointy tips and edges
0:31:33 > 0:31:37of beef brisket that have been blackened and made sweetly tender
0:31:37 > 0:31:38in the smoker.
0:31:38 > 0:31:41This is not something I'd attempt at home,
0:31:41 > 0:31:47but I am aiming for the same deep flavours with my Christmas Eve ham.
0:31:47 > 0:31:51All I do is pour over some gleaming black treacle
0:31:51 > 0:31:55and, as with Kansas City barbecue, cook it low and slow.
0:31:55 > 0:31:59But, unlike barbecue, it simply takes care of itself
0:31:59 > 0:32:04and, when I bring it to the table, it is just gorgeously darkened,
0:32:04 > 0:32:07rich and caramelised.
0:32:13 > 0:32:17# Sleigh bells ring, are you listening?
0:32:17 > 0:32:21# In the lane, snow is glistening
0:32:22 > 0:32:26# A beautiful sight, we're happy tonight... #
0:32:26 > 0:32:29'Thinking ahead to my Christmas Eve supper,
0:32:29 > 0:32:32'I want to make this as easily enjoyable as possible.
0:32:32 > 0:32:36'No-one wants to add to the seasonal stress, least of all me!
0:32:38 > 0:32:41'Really, this just means I do a little pleasurable pottering
0:32:41 > 0:32:43'in the kitchen ahead of time
0:32:43 > 0:32:47'and then I can sit back and celebrate when my friends come over.
0:32:47 > 0:32:52'The evening itself is an informal feast, but a feast nonetheless.'
0:32:52 > 0:32:57'A burnished ham, crisp potatoes and a colourful coleslaw.'
0:32:57 > 0:32:59There you are, more on the table.
0:33:02 > 0:33:04- Happy Christmas. - ALL:- Happy Christmas!
0:33:04 > 0:33:06I hope Santa will bring you everything you want.
0:33:09 > 0:33:13For my baked ham, I need a large gammon joint with the rind on.
0:33:13 > 0:33:17All I do is pour over some gleaming black treacle.
0:33:19 > 0:33:22I find the rich and slightly bitter molasses flavour
0:33:22 > 0:33:25a perfect partner to the salty sweet meat.
0:33:33 > 0:33:36And then I parcel it up in three layers of silver foil
0:33:36 > 0:33:40so that it rather resembles my rather shoddy Christmas wrapping.
0:33:47 > 0:33:50I blast the ham in a very hot oven for half an hour
0:33:50 > 0:33:54and then turn it right down and leave it for hours and hours...
0:33:54 > 0:33:57for at least 12, though up to 24 would be just fine
0:33:57 > 0:34:00at this low, low temperature.
0:34:00 > 0:34:03And while it sweetly steams in its Christmas wrapping,
0:34:03 > 0:34:07I can ignore it and just throw myself headlong into the festivities.
0:34:11 > 0:34:17# When the temperature dips
0:34:17 > 0:34:20# I miss my baby's arms
0:34:20 > 0:34:23# His tender fingertips
0:34:23 > 0:34:25# Knows just how to... #
0:34:25 > 0:34:28What I really love with the sweet tender ham
0:34:28 > 0:34:32is the tang and crunch of my red cabbage slaw.
0:34:32 > 0:34:35# ..with the snow falling down
0:34:35 > 0:34:38# But I've got warm and tender love... #
0:34:38 > 0:34:41A slaw might not be the most orthodox accompaniment,
0:34:41 > 0:34:44but it really works, and the vibrancy of this tangle
0:34:44 > 0:34:47of shredded veg just lights up the table.
0:34:47 > 0:34:51Since it's Christmas, I go for a red cabbage.
0:34:51 > 0:34:55# ..how much joy and pleasure, baby
0:34:55 > 0:34:58# Can one guy bring me? #
0:34:58 > 0:35:01And I bring in the flame colours of red, orange and yellow peppers.
0:35:05 > 0:35:08All of which I slice as thinly as I can.
0:35:12 > 0:35:16I'm willing to concede that my festively-toned take on coleslaw
0:35:16 > 0:35:19does necessitate something of a slicing marathon,
0:35:19 > 0:35:22but the zing in each sprightly mouthful more than makes up
0:35:22 > 0:35:25for the effort, and you could always use a processor.
0:35:28 > 0:35:33For just a little fire, a deseeded chilli, finely chopped.
0:35:33 > 0:35:37# I've had my share of guys
0:35:37 > 0:35:40# But he's been the only one... #
0:35:40 > 0:35:44I adore the fresh flavours and crunch of the raw veg here.
0:35:44 > 0:35:46# ..make my temperature rise
0:35:46 > 0:35:49# Things are just not the same... #
0:35:49 > 0:35:53And I go all out for the uncompromising earthiness
0:35:53 > 0:35:55of freshly chopped coriander.
0:35:55 > 0:35:57# I shouldn't complain
0:35:57 > 0:36:01# But be waiting with my arms open wide... #
0:36:01 > 0:36:05Finally, I strew it with slivered strips of spring onion
0:36:05 > 0:36:09and then toss it colourfully together.
0:36:09 > 0:36:13# How much joy and pleasure, baby
0:36:13 > 0:36:17# Can one guy bring me? #
0:36:17 > 0:36:21To bring my slaw to sharp life, I have a sweet-sour dressing
0:36:21 > 0:36:26made simply with some pineapple juice from a carton
0:36:26 > 0:36:29spritzed with the acid hit of lime.
0:36:29 > 0:36:33# But be waiting with my arms open wide
0:36:33 > 0:36:37# It may be winter outside
0:36:37 > 0:36:40# But in my heart, it's spring
0:36:40 > 0:36:44# How much and pleasure, baby
0:36:44 > 0:36:48# Can one guy bring me?
0:36:48 > 0:36:50# It may be winter outside... #
0:36:50 > 0:36:55A trickle of toasted sesame oil for that characteristic nuttiness...
0:36:55 > 0:37:00# How much joy and pleasure, baby... #
0:37:00 > 0:37:04..followed by maple syrup which provides a smoky sweetness
0:37:04 > 0:37:07that offsets the sharpness.
0:37:12 > 0:37:16I season with salt and briefly whisk everything together.
0:37:23 > 0:37:25I then pour this light but lively dressing
0:37:25 > 0:37:28over my tangle of cabbage and peppers.
0:37:32 > 0:37:35So that I don't get the slaw all over the kitchen surface,
0:37:35 > 0:37:39I try and toss everything together as calmly and slowly as I can...
0:37:39 > 0:37:42although patience is not one of my virtues.
0:37:49 > 0:37:53And the good thing about this is that you can leave everything in
0:37:53 > 0:37:57the dressing for a couple of hours without the salad losing its crunch.
0:38:05 > 0:38:07Just before serving,
0:38:07 > 0:38:09I sprinkle over some more freshly chopped coriander
0:38:09 > 0:38:11and it's ready to go.
0:38:34 > 0:38:39# Just hear those sleigh bells jingling, ring-ting-tingling, too
0:38:39 > 0:38:43# Come on, it's lovely weather for a sleigh ride together with you
0:38:43 > 0:38:47# Outside the snow is falling and friends are calling yoo-hoo
0:38:47 > 0:38:53# Come on, it's lovely weather for a sleigh ride together with you... #
0:38:53 > 0:38:56The star of this year's seasonal shindig, my slow-baked ham,
0:38:56 > 0:38:59has more than one supporting act.
0:38:59 > 0:39:04My potato and pepper bake is greed gratifying and gloriously low-effort.
0:39:07 > 0:39:10I've peeled and chopped a great number of potatoes
0:39:10 > 0:39:14and they need to be transferred to a pan.
0:39:14 > 0:39:19And I know that's a lot potatoes to peel and chop,
0:39:19 > 0:39:21but there is nothing to do from here on in...
0:39:21 > 0:39:24Well, I do have to open some jars.
0:39:24 > 0:39:27..because what I do is bake these potatoes
0:39:27 > 0:39:30with a couple of jars of char-grilled peppers in oil...
0:39:32 > 0:39:35..the sort that come for antipasto.
0:39:40 > 0:39:42Coriander seed has a faintly orange scent
0:39:42 > 0:39:45which feels fabulously festive.
0:39:46 > 0:39:51And the thing is, as the potatoes bake, they become soused in
0:39:51 > 0:39:54the sweet pepper oil and the pointy bits at the edges are all crisp.
0:39:59 > 0:40:03All I need to do is toss these together
0:40:03 > 0:40:06and I find these so great to make when I've got a lot of people over
0:40:06 > 0:40:09because they're as good at room temperature
0:40:09 > 0:40:12as they are piping hot straight from the oven.
0:40:14 > 0:40:17So these go into a good and hot oven for about an hour
0:40:17 > 0:40:20and then they can just sit until I need them.
0:40:32 > 0:40:35And as the time for my party draws nearer,
0:40:35 > 0:40:37all I need to do is unwrap my Christmas Eve ham
0:40:37 > 0:40:40and burnish it with a treacly glaze.
0:40:48 > 0:40:53The great unveiling and don't worry, I've got asbestos hands.
0:41:02 > 0:41:04It's like playing pass the parcel.
0:41:09 > 0:41:10Ah.
0:41:11 > 0:41:16I could have this smell as a scented candle so happily.
0:41:18 > 0:41:21And you can see that because it's been cooked so slowly
0:41:21 > 0:41:25and wrapped so tightly in foil, there's very little shrinkage.
0:41:25 > 0:41:29That's good because I like to have a lot of hot ham
0:41:29 > 0:41:31and then enough for leftovers.
0:41:31 > 0:41:36And that wonderful pool of treacly juices,
0:41:36 > 0:41:37I will spoon out later
0:41:37 > 0:41:40and then drizzle over the ham as I carve it.
0:41:42 > 0:41:45And while that sits, I'm going to get on with the glaze,
0:41:45 > 0:41:47it's such a simple affair.
0:41:47 > 0:41:50No heating, just stirring together.
0:41:50 > 0:41:54I've got some demerara sugar there, which gives gorgeous crunch.
0:41:54 > 0:41:56Want some Dijon mustard.
0:42:05 > 0:42:08And again, some black treacle.
0:42:13 > 0:42:17And, as I said, just stir together.
0:42:17 > 0:42:22MUSIC: Have Yourself A Merry Little Christmas
0:42:32 > 0:42:36Before the ham can make its glorious and glossy entrance,
0:42:36 > 0:42:38all that's needed is a little rind removal...
0:42:41 > 0:42:44..which means cutting away the skin until a layer of fat remains.
0:43:03 > 0:43:06Then I do what my mother always did to her baked ham,
0:43:06 > 0:43:10which is score the fat into diamond shapes and stud it with cloves.
0:44:17 > 0:44:19I pour the dark glaze over
0:44:19 > 0:44:22and put the ham back in a hot oven for 20 minutes.
0:44:25 > 0:44:28By which time it is burnished and blisteringly hot.
0:44:31 > 0:44:34Once it's on its board it's ready to be brought triumphantly
0:44:34 > 0:44:36to the table.
0:44:56 > 0:44:58I think nothing brings that Christmas magic
0:44:58 > 0:45:01more than the lighting of candles and the sparkle of lights.
0:45:07 > 0:45:10At this time of year I do love a lot of people round my table
0:45:10 > 0:45:14and I don't worry unduly about how much space there is
0:45:14 > 0:45:17because I think everything feels so much more cosy
0:45:17 > 0:45:19when people are squeezed together
0:45:19 > 0:45:24and it does help conversation flow easily which is so important.
0:45:24 > 0:45:28And just as I like plenty of food and plenty of people,
0:45:28 > 0:45:33I have to have a lot, and I mean a lot, of tea lights.
0:45:33 > 0:45:35And without wishing to sound immodest,
0:45:35 > 0:45:39I do regard myself as the queen of the fairy light.
0:45:39 > 0:45:43And I don't think that baubles should be consigned just to the tree,
0:45:43 > 0:45:47I like to fill jars and bowls with them and dot them around the place.
0:45:58 > 0:46:01With the ham resting, my potatoes in the oven
0:46:01 > 0:46:03and the slaw sitting patiently,
0:46:03 > 0:46:07all that remains is to get my trio of cakes into their party dresses.
0:46:09 > 0:46:13Since it's Christmas, I'm going to decorate the bundts,
0:46:13 > 0:46:14just ice them I mean,
0:46:14 > 0:46:20and for the pumpkin bundt I make a thick, orange-scented icing.
0:46:20 > 0:46:23Oranges are always Christmassy, I think.
0:46:23 > 0:46:26Because the cakes are different in character, I like to ice them
0:46:26 > 0:46:30a bit differently and for the pumpkin bundt I do go a bit bonkers.
0:46:30 > 0:46:35I kind of zigzag all over and create anything I feel like.
0:46:38 > 0:46:41And once the icing is on but before it sets hard,
0:46:41 > 0:46:44I grate over some dark chocolate.
0:46:51 > 0:46:54I make a thinner icing for the lemon and thyme bundt.
0:46:54 > 0:46:57I spoon this icing down the ridges of the cake
0:46:57 > 0:47:00and I let some spill down into the funnel.
0:47:00 > 0:47:04The icing doesn't stay visible for long but it's important it's there -
0:47:04 > 0:47:06not only is its lemoniness wonderful,
0:47:06 > 0:47:11but also it means the thyme leaves I scatter over stick.
0:47:16 > 0:47:20I use my salted caramel sauce, cooled and thickened,
0:47:20 > 0:47:23to dress my cider and five spice bundt.
0:47:23 > 0:47:27I spoon this richly down the ridges of the cake,
0:47:27 > 0:47:30although it's also wonderful just served alongside.
0:47:44 > 0:47:46And now there's nothing left to be done,
0:47:46 > 0:47:48other than get the party started!
0:47:54 > 0:47:57CHATTER
0:48:00 > 0:48:03Right...
0:48:03 > 0:48:04I'm going to get pouring.
0:48:04 > 0:48:06I'm going to beat you to it.
0:48:07 > 0:48:09Thank you!
0:48:10 > 0:48:13CHATTER
0:48:17 > 0:48:20- Bit of orange.- Wow. - Thank you, darling. Cheers.
0:48:20 > 0:48:22- William.- Oh, lovely, thank you.
0:48:22 > 0:48:25- Are you pouring? - Is anyone without a drink?
0:48:25 > 0:48:27Right, OK. Cheers.
0:48:27 > 0:48:28Merry Christmas.
0:48:28 > 0:48:30- Happy Christmas, everyone. - Happy Christmas.
0:48:30 > 0:48:33- Nigella. Chin-chin.- Happy Christmas.
0:48:33 > 0:48:35May Santa bring you everything you want.
0:48:35 > 0:48:37LAUGHTER
0:48:43 > 0:48:44I'm going to enjoy my shaking.
0:48:47 > 0:48:50'While everyone is carousing, I can shimmer off into the kitchen
0:48:50 > 0:48:53'to get the ham and the feast can begin in earnest.'
0:48:53 > 0:48:55Ta-dah!
0:48:55 > 0:48:57Here we are.
0:48:57 > 0:48:59Careful, the knife is quite sharp.
0:49:00 > 0:49:02Oh, I'll take this for you.
0:49:02 > 0:49:05Right, OK, also I've got pickles, beetroot, pickled beetroot,
0:49:05 > 0:49:08pickled carrots, pickled peppers.
0:49:08 > 0:49:09English mustard.
0:49:12 > 0:49:13Here we go.
0:49:15 > 0:49:16Thank you, darling.
0:49:29 > 0:49:31- There we go.- Thank you.
0:49:32 > 0:49:34OK...
0:49:45 > 0:49:47Right...
0:49:48 > 0:49:50It's so good.
0:49:59 > 0:50:01LAUGHTER
0:50:09 > 0:50:11The time has finally come.
0:50:11 > 0:50:13Bring on the bundts.
0:50:13 > 0:50:15Oh!
0:50:19 > 0:50:21OK...
0:50:21 > 0:50:23It's not a very delicate knife.
0:50:23 > 0:50:25There you are.
0:50:39 > 0:50:42Who's not got some lemon and thyme?
0:50:42 > 0:50:44He'd love a thing of ice cream here.
0:50:57 > 0:51:01# That's what Christmas means to me, my love... #
0:51:01 > 0:51:02I'm going to carry on.
0:51:04 > 0:51:06# That's what Christmas means to me, my love
0:51:06 > 0:51:12- # That's what Christmas means to me - My love. #
0:51:18 > 0:51:23For me, one of the points of a feast is the other feasts it generates
0:51:23 > 0:51:26and I'm always made jubilant by the prospect
0:51:26 > 0:51:29of conjuring meals from whatever remains from the night before.
0:51:29 > 0:51:33# Baby, it's cold outside
0:51:33 > 0:51:35# I've got to go away
0:51:35 > 0:51:39# Baby, it's cold out there
0:51:39 > 0:51:40# This evening has been
0:51:40 > 0:51:44# Been hoping that you'd drop in
0:51:44 > 0:51:46# So very nice
0:51:46 > 0:51:51# I'll hold your hands, they're just like ice
0:51:51 > 0:51:54# My mother will start to worry
0:51:54 > 0:51:57# Beautiful, what's your hurry? #
0:51:57 > 0:52:00There are many ways of celebrating a leftover
0:52:00 > 0:52:05and I'll never say no to some thickly-sliced ham squodged between
0:52:05 > 0:52:09white bread, some butter, English mustard, pickles on the side.
0:52:09 > 0:52:11But I feel like something hot and spicy
0:52:11 > 0:52:15so I'm going the stir-fry route and I want a bit of fruitiness, too.
0:52:15 > 0:52:17With a touch of Hawaii here with pineapple.
0:52:19 > 0:52:20Add some gingembre.
0:52:22 > 0:52:23Ginger.
0:52:23 > 0:52:25Can't be bothered to peel it.
0:52:30 > 0:52:32And some hot chilli flakes.
0:52:34 > 0:52:35Just shake them out.
0:52:36 > 0:52:37A bit more.
0:52:41 > 0:52:45I'm going a bit alternative with my sprouts this year,
0:52:45 > 0:52:48they're wonderful stir-fried. I want these thinly sliced.
0:52:59 > 0:53:04And it may be winter outside but it's a spring onion in my kitchen.
0:53:06 > 0:53:09Look, Christmas is a time for bad jokes.
0:53:11 > 0:53:12I think I'm ready to roll.
0:53:15 > 0:53:18A taste of the tropical, I'm frying in coconut oil.
0:53:18 > 0:53:21It's meant to be so good for us but next year, you know,
0:53:21 > 0:53:24it's probably going to be bad for us again.
0:53:31 > 0:53:32Hawaii, here I come.
0:53:37 > 0:53:38OK, ready for the sprouts.
0:53:52 > 0:53:57I want to cook them just till parts are scorched.
0:53:57 > 0:53:59They taste fabulous this way.
0:54:02 > 0:54:04I feel like the Swedish chef now.
0:54:08 > 0:54:10I better stop.
0:54:10 > 0:54:11OK.
0:54:11 > 0:54:12Right...
0:54:12 > 0:54:13hair of the dog.
0:54:21 > 0:54:23And that's just how I want them.
0:54:25 > 0:54:26I'm not ashamed to say...
0:54:27 > 0:54:32..that I use pre-cooked rice
0:54:32 > 0:54:35out of a pouch for this. I like the brown basmati.
0:54:42 > 0:54:43Right.
0:54:45 > 0:54:47Double sprout action...
0:54:47 > 0:54:48bean sprouts.
0:54:53 > 0:54:54My fiery pineapple.
0:54:57 > 0:55:00I feel I could do with sharpening up my act.
0:55:00 > 0:55:01Some lime.
0:55:10 > 0:55:11Soy.
0:55:18 > 0:55:20Bit of fresh coriander and I'm done.
0:55:28 > 0:55:32And this is just what I need, bit of carb with rice,
0:55:32 > 0:55:35bit of crunch with my double sprout.
0:55:35 > 0:55:38Juicy sweetness with the pineapple
0:55:38 > 0:55:40and the heat from the chilli and ginger.
0:55:45 > 0:55:46The ham awaiteth.
0:55:51 > 0:55:53Don't know how I'm going to do this.
0:55:53 > 0:55:54OK, don't look at the mess.
0:56:02 > 0:56:04You know what? There's something else.
0:56:04 > 0:56:07I think this is calling to be topped with a fried egg
0:56:07 > 0:56:08but then, what isn't?
0:56:14 > 0:56:17I want the egg white crisp at the edges.
0:56:26 > 0:56:30Now, I want the egg to straddle the stir-fry and ham.
0:56:30 > 0:56:32Comme ca.
0:56:33 > 0:56:35Ooh, and you know what?
0:56:35 > 0:56:37Some of my pickled peppers.
0:56:45 > 0:56:46Mmm.
0:57:18 > 0:57:20- Action.- So now I'm ready to get a-mixing.
0:57:27 > 0:57:30SHE LAUGHS
0:57:30 > 0:57:32Sorry, I'm just going to wipe myself down.
0:57:34 > 0:57:37I want to get every last bit of this valuable mixture.
0:57:37 > 0:57:38Oops.
0:57:42 > 0:57:43SHE LAUGHS
0:57:45 > 0:57:48Such a wonderful, rich, thick mixture.
0:57:48 > 0:57:50SHE LAUGHS
0:57:50 > 0:57:51OK, here we go, stop there.
0:57:54 > 0:57:56Oh!
0:57:56 > 0:57:57Oh, blimey.
0:58:00 > 0:58:02I also like this stirred into hot chocolate
0:58:02 > 0:58:05to make a salted caramel hot chocolate.
0:58:06 > 0:58:07That doesn't make sense.
0:58:07 > 0:58:11And I cannot tell you how good this sauce is draped over
0:58:11 > 0:58:13my cider and...
0:58:13 > 0:58:16SHE LAUGHS OK, OK.
0:58:16 > 0:58:21And I cannot tell you how good this sauce is draped over
0:58:21 > 0:58:23my cider and five-spice bundt.
0:58:24 > 0:58:27SHE LAUGHS
0:58:34 > 0:58:36OK...
0:58:36 > 0:58:39You could cut there, can't you? I didn't laugh straight away.