0:00:02 > 0:00:04you're in the right place.
0:00:04 > 0:00:07We've chosen the very best dishes from some of the nation's
0:00:07 > 0:00:10favourite chefs, and we're serving them up alphabetically
0:00:10 > 0:00:13here on The A To Z Of TV Cooking.
0:00:29 > 0:00:31And so it's Christmas,
0:00:31 > 0:00:33and everything on today's show has got a festive feel.
0:00:33 > 0:00:36And here's just some of what we've got on the menu.
0:00:37 > 0:00:40A pudding-y party piece from Jamie Oliver.
0:00:40 > 0:00:43Just plop 'em into the chocolate,
0:00:43 > 0:00:45give it a little shake.
0:00:45 > 0:00:48Give it 15 minutes. The chocolate will harden.
0:00:48 > 0:00:50It's nice and Christmassy.
0:00:50 > 0:00:54Nigella Lawson has a festive take on rocky road.
0:00:54 > 0:00:58Now, a usual rocky road has digestive biscuits.
0:00:58 > 0:01:02This special Christmas version has amaretti.
0:01:02 > 0:01:07And Lorraine Pascale shares her top tips for the perfect turkey.
0:01:07 > 0:01:10I've got my sage here. There's no need to chop them or anything.
0:01:10 > 0:01:15Just rip them up and then just shove them underneath the skin.
0:01:18 > 0:01:20Let's start with the letter C,
0:01:20 > 0:01:23and an absolute classic clip from the 1970s.
0:01:23 > 0:01:26We're joining the fabulously fantastic Fanny Cradock
0:01:26 > 0:01:28and her take on Christmas cake.
0:01:30 > 0:01:32And I want to say straightaway to you that,
0:01:32 > 0:01:36as some of you may already know,
0:01:36 > 0:01:39the finished appearance of your iced
0:01:39 > 0:01:42Christmas, birthday or other celebration cake MUST depend,
0:01:42 > 0:01:47and does wholly, upon the preparation of the tin in the first place.
0:01:47 > 0:01:49So, let's take that for a start.
0:01:49 > 0:01:51This is a sliding base cake tin,
0:01:51 > 0:01:54which is the ideal kind to have if you can manage it.
0:01:54 > 0:01:55I'm not going to push it up now,
0:01:55 > 0:01:58because it's just got the papers inside and it'll all collapse.
0:01:58 > 0:02:02And inside is the paper, cut to the depth of your cake,
0:02:02 > 0:02:05which you measure, plus its diameter and one inch.
0:02:05 > 0:02:07All this is written down in this booklet,
0:02:07 > 0:02:09which has so much in it, it's not a booklet, really.
0:02:09 > 0:02:11It's a small book.
0:02:11 > 0:02:14And you cut it an inch and a half higher than the depth
0:02:14 > 0:02:18of the cake, and then you oil it on both sides, not just on one.
0:02:18 > 0:02:19See what I mean?
0:02:19 > 0:02:23If you oil it on both sides, then that side sticks to the tin,
0:02:23 > 0:02:27and this side is oiled so that the mixture won't stick to it.
0:02:27 > 0:02:29It makes the whole thing easier.
0:02:29 > 0:02:33So, that's how we're going to have our cake tin, you and me both,
0:02:33 > 0:02:34when we make our Christmas cakes.
0:02:34 > 0:02:37Now, obviously, I've done the buttercream.
0:02:37 > 0:02:40I've creamed that until it's loose and floppy.
0:02:40 > 0:02:45And I want you to see just how easy it is to make up these mixtures.
0:02:45 > 0:02:48In here I've got four lots of things.
0:02:48 > 0:02:51Sultanas, chopped seeded raisins,
0:02:51 > 0:02:54glace cherries and peel.
0:02:54 > 0:02:57You don't want to make any mistakes with this cake, because it's a pretty
0:02:57 > 0:03:01naughty one for this price range that we're living with at the moment.
0:03:01 > 0:03:05But on the other hand, we do want one piece of decent cake in the year.
0:03:05 > 0:03:07This is a few walnuts going in,
0:03:07 > 0:03:09and then the flour, which is
0:03:09 > 0:03:13mixed with cornflour, and I want you to have one decent piece of cake,
0:03:13 > 0:03:15and I think we can all save and sacrifice for that.
0:03:15 > 0:03:19And you see, everything can go in absolutely pell-mell.
0:03:19 > 0:03:21Plus a little bit of chopped angelica,
0:03:21 > 0:03:24a little bit of glace cherries from the sweet shop,
0:03:24 > 0:03:27a little bit of glace ginger from the sweet shop, all diced up.
0:03:27 > 0:03:31Then you have your fluids, all mixed up together in a jug.
0:03:31 > 0:03:33Now, these fluids are the eggs, well beaten up,
0:03:33 > 0:03:37a little bit of cheapest cooking brandy from a miniature bottle,
0:03:37 > 0:03:41a drop of orange flower water and rose water from the chemist,
0:03:41 > 0:03:44and I'll have more to say about that, so, please, wait for it,
0:03:44 > 0:03:46but I've put it in the booklet as well.
0:03:46 > 0:03:49And finally, the strained juice and the grated rind of an orange.
0:03:49 > 0:03:52I thought I'd have this here to show you I have strained the juice,
0:03:52 > 0:03:54and that the rind has already been grated.
0:03:54 > 0:03:57And don't grate it down to the dead white,
0:03:57 > 0:03:59because then it makes the cake bitter.
0:03:59 > 0:04:02And then you slosh all that mixed pell-mell of fluids in there.
0:04:02 > 0:04:06And I have scrubbed and scrubbed downstairs in the make-up room
0:04:06 > 0:04:08and got my fingernails and my hands spotless,
0:04:08 > 0:04:11and, of course, there's no nail varnish on them, and I'm going to
0:04:11 > 0:04:14use them, unashamedly, because that's the best way to make a good cake.
0:04:14 > 0:04:17And you work up your mixture like this.
0:04:17 > 0:04:19You take it and squeeze it through your fingers.
0:04:19 > 0:04:21I hope you can see this really well.
0:04:21 > 0:04:22I'm tipping it as far as I dare
0:04:22 > 0:04:25without tipping the entire contents onto the table.
0:04:25 > 0:04:28And you simply use a squeezing motion
0:04:28 > 0:04:33so that you bring the flour into everything else.
0:04:33 > 0:04:37I'll hold it like this so that you get a really good view.
0:04:37 > 0:04:39Work it up,
0:04:39 > 0:04:41and then once again, that same old thing
0:04:41 > 0:04:44that I've said about somebody that you've never really liked,
0:04:44 > 0:04:46and you give it a good slosh like this.
0:04:46 > 0:04:49But you've really done the work. Come on, Sarah.
0:04:49 > 0:04:52You know my Sarah, now, she's going to help me with this next stage.
0:04:52 > 0:04:54And then you dump that into there like that.
0:04:56 > 0:05:00One bit on the table, Sarah, but that's not bad, is it?
0:05:00 > 0:05:02That's it. And the filthy hand.
0:05:02 > 0:05:05Would you take that, darling? Thank you very much.
0:05:05 > 0:05:09Now, you bang that down... No! Sorry for that noise.
0:05:09 > 0:05:12Bang that down with your knuckles,
0:05:12 > 0:05:16and make sure that when you've got it in - I'll clean my hand presently -
0:05:16 > 0:05:19when you've got it in, you use a spatula.
0:05:19 > 0:05:21I'll show you this, because I must do this vertically,
0:05:21 > 0:05:23and then I'll tip it up for you.
0:05:23 > 0:05:25You run it round with a spatula,
0:05:25 > 0:05:29and you make sure that there is the faintest of indents in the middle.
0:05:29 > 0:05:31Very, very faint.
0:05:31 > 0:05:34And then, like that, with my filthy hand,
0:05:34 > 0:05:36we can't waste that glace cherry.
0:05:36 > 0:05:40I can lift it up and show it to you, and you can see what it's like.
0:05:42 > 0:05:46And like that, it goes into the oven, which has been preheated for me.
0:05:46 > 0:05:48It's now at low.
0:05:48 > 0:05:52One shelf below centre, Gas Mark 4.
0:05:54 > 0:05:58And that stays for exactly one hour.
0:05:58 > 0:06:01You don't mind, do you, if while I'm talking to you, Sarah puts
0:06:01 > 0:06:04the next lot of things in for me, and I'll use the bucket.
0:06:04 > 0:06:07It's impossible to go on cooking with that hand.
0:06:07 > 0:06:10Now, the Gas Mark 4 - I've written all this down too,
0:06:10 > 0:06:12lasts for exactly one hour,
0:06:12 > 0:06:15after which you turn it down to Gas Mark 3.
0:06:15 > 0:06:17And you leave it for 20 minutes.
0:06:17 > 0:06:19I've timed this with the one I made for you, you see,
0:06:19 > 0:06:22and you'll be looking at that so I can't get away with very much!
0:06:22 > 0:06:24And you leave that for 20 minutes
0:06:24 > 0:06:27and then, you turn it round in the oven
0:06:27 > 0:06:30so that what was the front is now the back and vice versa
0:06:30 > 0:06:32and you leave it for another 20 minutes.
0:06:32 > 0:06:34And there are two tests for baking -
0:06:34 > 0:06:38if you're not deaf, I think the very best is that you listen to it
0:06:38 > 0:06:41and you hear it singing faintly.
0:06:41 > 0:06:44That means it isn't quite cooked, but if it's stopped singing
0:06:44 > 0:06:47it's perfect and if you ARE deaf you use a skewer driven in.
0:06:47 > 0:06:50And what I didn't do, Sally, was to put it on my cake tin,
0:06:50 > 0:06:52cake base, which was very naughty of me.
0:06:52 > 0:06:55You want four folds of brown paper to stand it on
0:06:55 > 0:06:57and then it never gets burnt on the bottom.
0:06:57 > 0:06:59It won't hurt to snatch it out. That's my girl.
0:07:00 > 0:07:03Now, these are two cakes that we've done.
0:07:04 > 0:07:09There is the white Christmas cake and that is the old one we did before.
0:07:09 > 0:07:12I thought you'd like to see two ways of icing that are really easy.
0:07:12 > 0:07:15This is nothing more or less than florists' paper.
0:07:15 > 0:07:18You know, the kind you have the bows on bouquets?
0:07:18 > 0:07:21And Johnny, who's terribly good at these things,
0:07:21 > 0:07:24has pressed it into pleats and stuck it with a bit of UHU
0:07:24 > 0:07:27and made it into a lovely cake band instead of buying one.
0:07:27 > 0:07:30Now, I'm going to move that cake. I'm going to pull it out of the way
0:07:30 > 0:07:33because I'm going to cut you a slice of my white Christmas cake
0:07:33 > 0:07:36and then you really have seen it from the cradle to the grave.
0:07:36 > 0:07:39Well, not exactly to the grave, cradle to the tongue, shall we say?
0:07:40 > 0:07:41There it is.
0:07:44 > 0:07:46And what's this bit about fruit sinking in the middle
0:07:46 > 0:07:48and going down to the bottom?
0:07:48 > 0:07:51It's money for old rope, isn't it?
0:07:53 > 0:07:57I do hope you enjoy making it and even more I hope you enjoy eating it.
0:07:57 > 0:07:58Bye.
0:08:00 > 0:08:02Another C now and it's time for cannoli
0:08:02 > 0:08:06which Jamie Oliver is laying on as part of a Christmas party.
0:08:08 > 0:08:11Right, so I'm going to do some party pudding.
0:08:11 > 0:08:13Basically, it's a really simple dessert.
0:08:13 > 0:08:17It's an Italian dish called Cannoli Siciliana.
0:08:17 > 0:08:20A cannoli is one of these biscuits.
0:08:20 > 0:08:23You can get these in delis and supermarkets, on the posh shelves.
0:08:23 > 0:08:25Let me show you.
0:08:25 > 0:08:28They're basically pasta which is fried and they like turn them into
0:08:28 > 0:08:32these beautiful little biscuits so you stuff this with various different
0:08:32 > 0:08:36fillings but I'm going to do one of the most classic ones with ricotta.
0:08:36 > 0:08:39Look at that. That is beautiful.
0:08:39 > 0:08:40That is a kilo of ricotta.
0:08:40 > 0:08:43It's a great cheese that you can use for pastas and desserts.
0:08:43 > 0:08:46It is crumbly and creamy.
0:08:46 > 0:08:49You want about 500 grams of ricotta which is normally two tubs
0:08:49 > 0:08:51if you're getting it from the supermarket.
0:08:51 > 0:08:53I want to just sweeten this, yeah?
0:08:53 > 0:08:56All you need is about three tablespoons of icing sugar
0:08:56 > 0:08:59and, funnily enough, it completely transforms it
0:08:59 > 0:09:02into being quite custardy and sort of quite Mr Whippy,
0:09:02 > 0:09:04do you know what I mean?
0:09:04 > 0:09:05Give a little whizz.
0:09:05 > 0:09:08I'm going to get rid of this cheese, get it into the fridge
0:09:08 > 0:09:11because the boys are going to finish this off.
0:09:11 > 0:09:14I just want to put, like, two teaspoons of vanilla extract,
0:09:14 > 0:09:17not the essence, it's like, extract - it's the nice stuff.
0:09:19 > 0:09:20Lovely.
0:09:22 > 0:09:24When you've whizzed it up and it's gone nice and shiny,
0:09:24 > 0:09:28what you want to do is just get all of that into your bowl,
0:09:28 > 0:09:30every last bit.
0:09:30 > 0:09:33All we need to do is we need to flavour this cheese...
0:09:34 > 0:09:39..and one of the things they do very well in Italy is, like, glace fruits.
0:09:39 > 0:09:40Look at these.
0:09:40 > 0:09:45We've got pineapple, figs, cherries, mandarins, all sorts of things.
0:09:45 > 0:09:47FOOTSTEPS APPROACH
0:09:47 > 0:09:49Aye, aye! Hello!
0:09:49 > 0:09:52- How's it going?- Yeah, good, babe. You all right?- Yes.
0:09:52 > 0:09:54- This looks nice.- Look at the size of that ball, darling!
0:09:54 > 0:09:56Yes, it's massive. Better get it strung up somewhere.
0:09:56 > 0:09:59- I can't believe the size of that room, it's massive.- It's huge!
0:09:59 > 0:10:02Have you got enough stuff? I've got some more stuff turning up as well.
0:10:02 > 0:10:05- Yeah, we got some more. I just brought the basics.- Crack on.
0:10:05 > 0:10:06Can you bring some of that in for us?
0:10:06 > 0:10:08You got the munchies again, girl?
0:10:08 > 0:10:11Yeah, Jules is, like, you know she's pregnant and that, yeah?
0:10:11 > 0:10:13Basically, she's got these terrible cravings.
0:10:13 > 0:10:16You know those little pots of chopped up mint that you have
0:10:16 > 0:10:18with your roast lamb, in vinegar. Ugh.
0:10:18 > 0:10:20Well, she has one jar of that, neat, a day
0:10:20 > 0:10:23with, like, a big bag of nachos. Disgusting, isn't it?
0:10:23 > 0:10:26So, we've got about 100 grams of glace fruit there.
0:10:26 > 0:10:28I've got some pistachios too.
0:10:28 > 0:10:33Prick your pack, just put them in a tea towel like this.
0:10:33 > 0:10:35And they're not salted, by the way.
0:10:40 > 0:10:43Here we go. So, I've done much more than I need, here.
0:10:43 > 0:10:45Just get a nice little handful.
0:10:45 > 0:10:50Put them in there. Then, I'm going to save these for later.
0:10:50 > 0:10:53I've got some more chocolate here. You just want to bash that up.
0:10:56 > 0:10:59Just get all the little bits into there. And that's it, mate.
0:10:59 > 0:11:02- You just mix it up. - What else could you put in it?
0:11:02 > 0:11:04You could put a bit of orange zest in there,
0:11:04 > 0:11:07you could put a little swig of booze in there.
0:11:07 > 0:11:10Toasted almonds, just do chocolate, you could do chocolate and coffee.
0:11:10 > 0:11:12Chocolate orange and coffee. Anything you like, really.
0:11:12 > 0:11:14What I want to do is fill these little biscuits.
0:11:14 > 0:11:17Get my tray and some grease-proof.
0:11:21 > 0:11:23Now, you get some of your filling
0:11:23 > 0:11:26and you just kinda push into there like that.
0:11:26 > 0:11:30You don't have to pack it completely solid because it's quite rich.
0:11:30 > 0:11:33If you can't find the cannoli biscuits
0:11:33 > 0:11:35you can get, like, brandy snaps,
0:11:35 > 0:11:37which are basically completely different tasting
0:11:37 > 0:11:39but the same sort of shape.
0:11:39 > 0:11:43That's just a little cheat if you can't find them. There you go.
0:11:43 > 0:11:45Just fill them up like this, it's pretty simple.
0:11:45 > 0:11:47How far in advance can you make these?
0:11:47 > 0:11:49You can make these in the morning for the night.
0:11:49 > 0:11:51Easily 4-5 hours before.
0:11:53 > 0:11:57So, I've basically just melted a load of, like, good cooking chocolate
0:11:57 > 0:11:58over some simmering water.
0:11:58 > 0:12:00Tray and a rack.
0:12:00 > 0:12:04All I do now, right, is I've got these filled biscuits,
0:12:04 > 0:12:09just plop them into the chocolate, give it a little shake.
0:12:09 > 0:12:12Give it 15 minutes, the chocolate will harden.
0:12:12 > 0:12:14It's nice, nice and Christmassy.
0:12:17 > 0:12:19There you go, I love that.
0:12:19 > 0:12:20Hey, boys!
0:12:20 > 0:12:23- Hey, Jamie.- How you doing, man? Oh, you've started already!
0:12:23 > 0:12:27- How you doing, bro?- Sweet, man.- How are you, Jamie?- You all right?- Yeah.
0:12:27 > 0:12:29I've just done a load of cannolis,
0:12:29 > 0:12:32I've just done some little monkfish skewers.
0:12:32 > 0:12:33Get a bit of a production line going.
0:12:33 > 0:12:35You've made this before, haven't you, Tiger?
0:12:35 > 0:12:38And, big boy, rosemary and garlic's over there.
0:12:38 > 0:12:39Everything else is in the fridge.
0:12:39 > 0:12:42Right. I'm going to go and do some decorations. I'll be back in a bit.
0:12:42 > 0:12:44Let's move on to the letter F
0:12:44 > 0:12:47and look how they do things at this time of year in France.
0:12:47 > 0:12:50Here's Raymond Blanc with his festive fruits de mer.
0:12:52 > 0:12:54"Fruits de mer" means "fruit of the sea".
0:12:54 > 0:12:55What a beautiful word.
0:12:55 > 0:12:59Only the French could think of those wonderful romantic twists.
0:12:59 > 0:13:02It's an intimidating dish, but most of the fish
0:13:02 > 0:13:03on a plateau de fruits de mer
0:13:03 > 0:13:06can be bought ready-to-eat from a fishmonger.
0:13:09 > 0:13:12Raymond is preparing his himself.
0:13:12 > 0:13:15- Crab.- Nice pot crab.
0:13:15 > 0:13:18A Cornish pot-caught crab.
0:13:18 > 0:13:22Not easy for a Frenchman to say, all these words in succession.
0:13:22 > 0:13:24We just throw it in.
0:13:24 > 0:13:27The crab is boiled, along with two lobsters,
0:13:27 > 0:13:30some barely cooked mussels and clams.
0:13:30 > 0:13:33There you go. For you, perfectly formed.
0:13:35 > 0:13:38I know my French friends would rather even have it raw.
0:13:44 > 0:13:46Oh, my God, what's going on here?
0:13:47 > 0:13:49I've seen something.
0:13:49 > 0:13:51It's a haunted cuisine.
0:13:53 > 0:13:55The clams and mussels are covered in a damp cloth
0:13:55 > 0:13:57and set aside in the fridge.
0:14:01 > 0:14:05By the way, that is for Adam.
0:14:05 > 0:14:06- Adam?- Oui, Chef.
0:14:08 > 0:14:09My lovely Adam.
0:14:09 > 0:14:12Here is your Christmas stocking.
0:14:12 > 0:14:17- You never thought I would think of you, eh?- No.- Well, here we are.
0:14:17 > 0:14:20- What did get? Don't spend them to fast, OK?- Is that my bonus?
0:14:20 > 0:14:24I know you love your sugar. But that's your bonus at the same time.
0:14:24 > 0:14:28- I thought I would hit two birds with one stone!- Thank you.- OK?
0:14:28 > 0:14:31The lobster and crab are set aside to cool.
0:14:31 > 0:14:35While they cool, they'll be cooking at the same time
0:14:35 > 0:14:38because the cooking does not stop just like that.
0:14:38 > 0:14:42It goes on very quietly so the flesh is absolutely unctuous and delicious.
0:14:42 > 0:14:45With the seafood prepared, it's time to think about an accompaniment.
0:14:45 > 0:14:49The mayonnaise, an extremely simple affair. Very simple.
0:14:49 > 0:14:51A few rules as well of engagement.
0:14:51 > 0:14:55To three egg yolks, Raymond adds a teaspoon of Dijon mustard.
0:14:55 > 0:14:57And then a neutral-tasting oil.
0:14:57 > 0:15:00He's using virgin rapeseed oil.
0:15:00 > 0:15:02Don't go too fast.
0:15:02 > 0:15:06But if you go for it too fast, like that, for example,
0:15:06 > 0:15:10don't worry you can just put a tiny bit of hot water on the side
0:15:10 > 0:15:13and you can easily bring it back together. I'll show you.
0:15:15 > 0:15:17Pour a little bit here. Enough!
0:15:17 > 0:15:19C'est tout. And look.
0:15:20 > 0:15:23And I'm re-emulsifying my dressing.
0:15:23 > 0:15:27I used to do it for my mum, and at home, believe me, it was a big bowl.
0:15:27 > 0:15:31A whole bottle of beautiful oil would go into it.
0:15:36 > 0:15:40Gorgeous. Lemony, thin, very fresh.
0:15:40 > 0:15:43I think they will love it. Completely.
0:15:43 > 0:15:44Mm. I do.
0:15:49 > 0:15:51Voila! C'est bien.
0:15:51 > 0:15:53With everything prepared, all that remains to be done
0:15:53 > 0:15:56is place the seafood on the traditional two-tier dish.
0:15:56 > 0:16:00The height creates a magnificent centrepiece for any table.
0:16:00 > 0:16:02Et voila.
0:16:02 > 0:16:05So, now really you have a spectacular feast.
0:16:05 > 0:16:09That's the kind of feast which my friends will grab with two hands.
0:16:09 > 0:16:11I know that.
0:16:13 > 0:16:15Thanks, Raymond.
0:16:15 > 0:16:17Now, something for those who've cooked their goose,
0:16:17 > 0:16:19eaten most of it for Christmas dinner
0:16:19 > 0:16:22and are now wondering what to do with those leftovers.
0:16:22 > 0:16:25Here are the Hairy Bikers with this G for goose risotto.
0:16:28 > 0:16:30You cover yourself in goose fat from head to foot.
0:16:30 > 0:16:33It's a great British Christmas tradition.
0:16:33 > 0:16:35Everywhere from the Irish Sea to the Serpentine,
0:16:35 > 0:16:38everybody's doing it is, a layer of goose fat, go for a swim, come on!
0:16:38 > 0:16:41- Absolutely not!- Come on! - No.- Just a dip.- No.
0:16:41 > 0:16:42I tell you what though, I tell you,
0:16:42 > 0:16:45I will grease your bearings in a sort of goose grease sort of way,
0:16:45 > 0:16:47and then when you go in I will stand on the side to make sure
0:16:47 > 0:16:50that you don't drown because of health and safety, you see.
0:16:50 > 0:16:51Oh, I feel so safe(!)
0:16:52 > 0:16:55Hurry up. Oh, man, look, there's loads of folk.
0:16:55 > 0:16:57- Keep me decent, Kingy.- Sorry.
0:16:58 > 0:17:01See, allegedly, it keeps you warm and you just don't feel the chill at all.
0:17:01 > 0:17:03You're mad, you're mad!
0:17:05 > 0:17:07Now.
0:17:07 > 0:17:10So, no self administration. Right.
0:17:10 > 0:17:13I don't know how else to do it, dude.
0:17:15 > 0:17:17God, that's cold!
0:17:17 > 0:17:18Oh, give it here.
0:17:18 > 0:17:21Get it... Lift your choller up.
0:17:21 > 0:17:23He goes like a self-basting turkey!
0:17:23 > 0:17:25- Call me Butterball! - Turn round, turn round.
0:17:25 > 0:17:28- Oh!- The thing is, right,
0:17:28 > 0:17:31there's people say that you lose most of the heat out of your head.
0:17:31 > 0:17:32Well, this is not true.
0:17:32 > 0:17:36- You know where you lose most of the heat, don't you?- No.- I'll show you.
0:17:36 > 0:17:38- Out of your butt crack!- Argh!
0:17:40 > 0:17:43- It'll be all right.- Oh!- OK.
0:17:43 > 0:17:44Glasses!
0:17:44 > 0:17:47Right. Go on, dude, go! See if it works.
0:17:55 > 0:17:56It's lovely!
0:17:58 > 0:18:00# Born free
0:18:00 > 0:18:02# Free as the wind blows. #
0:18:02 > 0:18:04It is supposed to be swans a-swimming, dude.
0:18:04 > 0:18:07Elegant. Lovely. You know?
0:18:14 > 0:18:18- Does it work?- No. Not really.
0:18:18 > 0:18:21It takes your breath away.
0:18:21 > 0:18:23I'm not surprised.
0:18:23 > 0:18:26- Will you cook me something nice to warm me up?- I will.- Thank you.
0:18:26 > 0:18:30Don't worry, dude, it'll be ready for you when you come back.
0:18:33 > 0:18:35It doesn't work!
0:18:39 > 0:18:42Over Christmas, there's always lots of leftovers in our house,
0:18:42 > 0:18:45but if you're clever, you can make something even more
0:18:45 > 0:18:47interesting and tasty than the original,
0:18:47 > 0:18:50and using leftovers is low-effort deliciousness.
0:18:51 > 0:18:55So, I'm going to prepare a leftover goose risotto.
0:18:55 > 0:18:57I do it for Boxing Day lunch, or if, like Dave,
0:18:57 > 0:19:01you've just frozen your bits off by taking a festive swim.
0:19:02 > 0:19:04First, I'm sweating some onions in olive oil
0:19:04 > 0:19:07and adding a few cloves of chopped garlic.
0:19:11 > 0:19:14After sauteing a small bowl of Arborio risotto rice
0:19:14 > 0:19:17I'm adding hot vegetable stock,
0:19:17 > 0:19:20stirring all the time until the liquid is absorbed.
0:19:20 > 0:19:22Phwoar!
0:19:22 > 0:19:25Oh, I don't know about going south for the winter.
0:19:25 > 0:19:28Everything has gone north! That smells great.
0:19:28 > 0:19:30Oh, man, it's smashing. It's smashing.
0:19:30 > 0:19:33- Dude!- Yes.- Will you stick the mushers on for us?- Yes.
0:19:33 > 0:19:36Whilst the mushrooms are cooking away
0:19:36 > 0:19:39I'm adding green peppercorns which have been soaked in brine,
0:19:39 > 0:19:42then I'm going to keep adding the hot stock and stirring
0:19:42 > 0:19:44until the rice is cooked.
0:19:44 > 0:19:46How are you feeling? Are you still frozen to the bone?
0:19:46 > 0:19:48I thought you'd got hypothermic!
0:19:48 > 0:19:50I'm feeling a bit kind of clammy.
0:19:51 > 0:19:53- You know, clammy. - Did you get the goose grease off?
0:19:53 > 0:19:58As much... But I tell you what, I won't need to moisturise for a bit.
0:20:00 > 0:20:01Yes.
0:20:01 > 0:20:04It's lovely because the green peppercorns have just gone
0:20:04 > 0:20:06through the rice, through the risotto.
0:20:06 > 0:20:09And the risotto, you don't want a bite to it,
0:20:09 > 0:20:11you don't want it al dente, not in our opinion anyway.
0:20:11 > 0:20:13Some people like it, we don't.
0:20:13 > 0:20:15But you want it to still have a structure.
0:20:15 > 0:20:16The rice grains to still have a structure,
0:20:16 > 0:20:18and when you bite through it it's just soft.
0:20:18 > 0:20:21- It is al punto though, isn't it? Just at that point.- Fabulous.
0:20:21 > 0:20:23Stir the mushrooms in.
0:20:23 > 0:20:25Oh, yes!
0:20:25 > 0:20:27Right, mate, I'm ready.
0:20:27 > 0:20:28- Goose!- Goose.
0:20:28 > 0:20:31Now, what we're going to do, we'll put the goose in
0:20:31 > 0:20:34and what we're doing is, we want to keep the integrity of the grain,
0:20:34 > 0:20:37so we're folding it in, we're not stirring it in,
0:20:37 > 0:20:39we're folding it, OK?
0:20:39 > 0:20:40Parmesan cheese.
0:20:40 > 0:20:42A good Parmesan, pecorino's as good as well
0:20:42 > 0:20:45- if you don't want it quite so sharp.- Yes.
0:20:45 > 0:20:48- I think it's about ready for some butter.- Lovely.
0:20:48 > 0:20:51To finally finish it off, some fresh herbs.
0:20:51 > 0:20:54I have got some sage, some tarragon, some chives, some parsley.
0:20:54 > 0:20:57Basically, anything you've got in your window box.
0:20:57 > 0:21:01That's it, that's your risotto, it's done, it's finished.
0:21:01 > 0:21:03Just serve that with a really, really nice salad.
0:21:03 > 0:21:09# On the seventh day of Christmas my true love sent to me
0:21:09 > 0:21:12# Seven swans a-swimming
0:21:12 > 0:21:14# Six geese a-laying
0:21:14 > 0:21:20# Five golden rings... #
0:21:20 > 0:21:23We've reached the I on our Christmas list
0:21:23 > 0:21:24and we are looking at ice cream.
0:21:24 > 0:21:26More of a summer pudding, you might be thinking?
0:21:26 > 0:21:28Well, not when it's the Two Fat Ladies
0:21:28 > 0:21:31and their Christmas pudding ice cream. Take it away, ladies.
0:21:33 > 0:21:36As a variant on the ordinary Christmas pudding,
0:21:36 > 0:21:38I thought it would be a nice treat for the boys
0:21:38 > 0:21:40to make a Christmas pudding ice cream.
0:21:40 > 0:21:43And I'm going to make it in the form of a bombe so that it's round,
0:21:43 > 0:21:45like the traditional Christmas pudding.
0:21:45 > 0:21:50And what I've got in here is some soft brown sugar and some egg yolks,
0:21:50 > 0:21:55and I'm just going to beat those together until they ribbon.
0:21:55 > 0:22:00And on here I've got some milk and sugar.
0:22:00 > 0:22:03They've just come to the boil and heated through,
0:22:03 > 0:22:06and I'm just going to pour this in, whisking as I go.
0:22:08 > 0:22:11Rather a wonderful thing instead of Christmas pudding.
0:22:11 > 0:22:14- I think I'd rather prefer this. - I personally love Christmas pudding.
0:22:14 > 0:22:17I love the whole ritual of Christmas pudding.
0:22:17 > 0:22:18I remember when we were children
0:22:18 > 0:22:21the cook used to make the Christmas pudding,
0:22:21 > 0:22:25- and then we'd all go and stir it and wish.- Yes, for good luck!
0:22:25 > 0:22:26That's right.
0:22:26 > 0:22:30Now, I'm going to transfer this to a double boiler,
0:22:30 > 0:22:34which is one of these useful saucepans that has...
0:22:37 > 0:22:40..boiling water in the bottom just touching it.
0:22:40 > 0:22:46If you can't get one, the thing to do is use a bowl over boiling water.
0:22:47 > 0:22:51Now, I've got to cook this until it forms a custard.
0:22:51 > 0:22:55I've got a very nice little bowl which you can fit into saucepans,
0:22:55 > 0:22:57and it's got a rim round so it holds.
0:22:57 > 0:23:00- That's very useful.- It's excellent. - That IS a good thing to have.
0:23:01 > 0:23:05There, you see, now that will just hold a line.
0:23:05 > 0:23:06Oh, I see!
0:23:09 > 0:23:11I'll take this off to cool it.
0:23:13 > 0:23:15So, here I've got my custard
0:23:15 > 0:23:18that I've just chilled, just cooled it down.
0:23:20 > 0:23:26And I'm going to mix that with some whipped double cream.
0:23:29 > 0:23:32Mix it all in well together.
0:23:32 > 0:23:36And a tablespoonful of brandy.
0:23:36 > 0:23:40Don't overdo the brandy, because...
0:23:40 > 0:23:45firstly, alcohol affects the freezing qualities of ice cream,
0:23:45 > 0:23:49and secondly, when it's frozen, it intensifies in flavour,
0:23:49 > 0:23:51so you really don't need very much.
0:23:53 > 0:23:55Will the little boys be all right on this?
0:23:55 > 0:24:01I think one tablespoon of brandy is not going to have them falling about.
0:24:01 > 0:24:03I remember when we were children...
0:24:03 > 0:24:07You remember those toffees flavoured with rum - I imagine essence -
0:24:07 > 0:24:11- and we always said, "Oh, I feel quite drunk after that!"- Oh, yes.
0:24:11 > 0:24:14A glass of water and a packet of wine gums! Yes, absolutely!
0:24:15 > 0:24:18And I'm just going to put this into
0:24:18 > 0:24:22my incredibly superior 1920s ice-cream machine.
0:24:22 > 0:24:25This is pure masochism.
0:24:25 > 0:24:30Go out and buy yourself the latest hi-tech ice-cream machine
0:24:30 > 0:24:32and use that instead.
0:24:32 > 0:24:33I love this one!
0:24:33 > 0:24:36A friend of mine found it in his house and cleaned it up.
0:24:36 > 0:24:40I have the use of it provided I make him ice creams on a constant basis.
0:24:40 > 0:24:45And into it, I'm going to put six ounces of Christmas pudding,
0:24:45 > 0:24:48which I have carefully crumbled.
0:24:48 > 0:24:49I'll just put it in.
0:24:49 > 0:24:53- JENNIFER LAUGHS - That's a wonderful sight!
0:24:55 > 0:24:56There we are.
0:24:58 > 0:25:02- Like a mine!- And then you put the lid on, you see?
0:25:04 > 0:25:11There we are. And into this little tray here you put some crushed ice.
0:25:11 > 0:25:13- I don't believe this.- Oh, yes!
0:25:13 > 0:25:17You see, this is high technology circa 1920.
0:25:17 > 0:25:20And then the scientists among people will know
0:25:20 > 0:25:23that you then put onto that some salt.
0:25:23 > 0:25:27Yes. I know that, because we had a churny-churny one, you know,
0:25:27 > 0:25:28the one that we used to have to pack.
0:25:28 > 0:25:32It's the same principle. It's just high technology.
0:25:32 > 0:25:34And you pick up the little flap.
0:25:34 > 0:25:37And you slot that in.
0:25:37 > 0:25:41And then you just churn away, you see? Rather more than half a minute.
0:25:41 > 0:25:43And what I'm going to ask you to do is play with it.
0:25:43 > 0:25:47- I'm going to ask you to churn it for me.- It's a left-handed churner!
0:25:47 > 0:25:49Well, of course, you need the right one
0:25:49 > 0:25:52for biting your fingernails in case it doesn't work.
0:25:52 > 0:25:54- Just churn away?- Just churn away.
0:25:54 > 0:25:57Fortunately, I've got some that I churned earlier,
0:25:57 > 0:26:01because, you know, we're going to need several bombes for the boys.
0:26:01 > 0:26:05And here is a nice little modern ice-cream bombe...
0:26:07 > 0:26:09..which I'm going to line...
0:26:10 > 0:26:15..with the mixture. Now, you spread this round the sides of the bombe.
0:26:15 > 0:26:20- You should also, really, chill the bombe itself.- I'm sure!
0:26:20 > 0:26:23I scream, you scream, we all scream for ice cream!
0:26:25 > 0:26:28- It looks awfully good. - Mm!- Delicious!
0:26:28 > 0:26:32I'm now going to put in a brandy butter filling.
0:26:32 > 0:26:38Brandy butter's made just by mixing together butter and sugar and brandy.
0:26:38 > 0:26:41My brother and I used to compete
0:26:41 > 0:26:45to see how much brandy we could get into half a pound of butter.
0:26:45 > 0:26:47You can get a lot more in nowadays
0:26:47 > 0:26:51- with, you know, one of those food processors.- Absolutely!
0:26:53 > 0:26:56And then you just clamp the two halves together.
0:26:57 > 0:27:00- Whoosh!- Whoosh.
0:27:00 > 0:27:05You can - and in fact, it's a good idea - freeze them separately
0:27:05 > 0:27:10and then put them together, but just to save time...
0:27:10 > 0:27:12There, now, I want to freeze this good and hard
0:27:12 > 0:27:16so I can turn it out, and you'll have a sort of perfect ice-cream bombe,
0:27:16 > 0:27:19- so I'll go and put it in the freezer. - And the best of luck!
0:27:26 > 0:27:27CHATTER
0:27:30 > 0:27:34An explosive alternative Christmas pudding.
0:27:45 > 0:27:49- Well, haven't we had a lovely day? - Yes, absolutely splendid.
0:27:49 > 0:27:52I loved it. I love it here. It's so wonderful, isn't it?
0:27:52 > 0:27:56- I loved all the little boys.- I know. Weren't they sweet?- So well mannered.
0:27:56 > 0:28:00- I know, terribly polite. - Yes. Your very good health.- And you.
0:28:00 > 0:28:04- And a very happy Christmas. - Happy Christmas, dear!- Bon Noel!
0:28:05 > 0:28:07And cheers to you!
0:28:07 > 0:28:10And we're staying with desserts as we head for the letter R,
0:28:10 > 0:28:12and Nigella has been Christmassing up
0:28:12 > 0:28:15her favourite recipe for rocky road.
0:28:16 > 0:28:19Well, rocky road is a well-travelled terrain for me.
0:28:19 > 0:28:24I'm talking about the confectionery bar full of crunch, goo and chew.
0:28:24 > 0:28:29But I've got to do my special seasonal version.
0:28:29 > 0:28:32Start with butter - a promising start.
0:28:32 > 0:28:35And next, chocolate, dark.
0:28:37 > 0:28:39And milk.
0:28:39 > 0:28:43And to help the butter and chocolate melt together...
0:28:44 > 0:28:47..an amber swell...
0:28:47 > 0:28:49of golden syrup.
0:28:49 > 0:28:51How beautiful!
0:28:51 > 0:28:54I LOVE this.
0:28:54 > 0:28:55So, heat on,
0:28:55 > 0:28:58and while everything melts together in the pan over that low heat,
0:28:58 > 0:29:01I can get on with some heavy-duty bashing.
0:29:01 > 0:29:06Now, a usual rocky road has digestive biscuits.
0:29:06 > 0:29:09This special Christmas version has amaretti.
0:29:09 > 0:29:14And these are so strange, they taste a bit of almond and apricot kernels.
0:29:15 > 0:29:17And now...
0:29:17 > 0:29:19bash them.
0:29:20 > 0:29:24You don't need to be too fanatical and pulverise all of them,
0:29:24 > 0:29:26however stressed you're feeling.
0:29:26 > 0:29:31The idea is to get rubble, flavoursome rubble.
0:29:31 > 0:29:35And a bit of sandy grit will help the chew factor as well.
0:29:35 > 0:29:37C'est fait.
0:29:37 > 0:29:40Now, a rocky road crunch bar doesn't normally have nuts in it,
0:29:40 > 0:29:43but you've got to have brazils at Christmas.
0:29:43 > 0:29:47There's something about that waxy chew that's just so familiar.
0:29:50 > 0:29:55Now, it might be more logical to chop these with a knife or in a machine,
0:29:55 > 0:29:57but this is just easier.
0:29:57 > 0:30:00And infinitely more pleasurable!
0:30:01 > 0:30:05So, again, I want some large pieces and some smaller.
0:30:05 > 0:30:08It's variety in texture that makes this.
0:30:08 > 0:30:11I think everything should be just about melted together now.
0:30:11 > 0:30:15Mm! That is perfect!
0:30:15 > 0:30:17I could dive in right now, frankly.
0:30:17 > 0:30:21But to become the rocky road, we have to add everything.
0:30:21 > 0:30:24So first, my Christmas nuts.
0:30:26 > 0:30:30And the special party biscuits.
0:30:34 > 0:30:38In go some glace cherries, as red as Rudolph's nose.
0:30:41 > 0:30:44And, well, you couldn't have a rocky road without marshmallows.
0:30:48 > 0:30:49And in they go.
0:30:50 > 0:30:55Difficult to stir everything together, but not impossible.
0:30:55 > 0:31:00It may feel as if there's not enough chocolate to bind everything together
0:31:00 > 0:31:01but there is.
0:31:01 > 0:31:03SCRUNCHING
0:31:04 > 0:31:06Well, that's it.
0:31:06 > 0:31:10It probably makes your life easier if you get a throwaway foil tray...
0:31:10 > 0:31:12CLATTERING ..to put it all into.
0:31:12 > 0:31:14So, clatter it down.
0:31:17 > 0:31:21And although I make a perfectly respectable effort
0:31:21 > 0:31:23to smooth everything down,
0:31:23 > 0:31:27the real truth is, the surface will be a bit bumpy.
0:31:27 > 0:31:29But the point about this Christmas rocky road
0:31:29 > 0:31:32is that by the time it's had
0:31:32 > 0:31:37its thick blanket of icing-sugar snow on top,
0:31:37 > 0:31:40you won't notice, you won't care.
0:31:40 > 0:31:45So, this needs about an hour or two in the fridge just to set,
0:31:45 > 0:31:49and then it can be sliced, adorned and made festive.
0:31:49 > 0:31:53# Those are marshmallow clouds being friendly
0:31:53 > 0:31:58# In the arms of the evergreen trees... #
0:31:58 > 0:32:02I like to cut the cooled slab into squares
0:32:02 > 0:32:06before I dust with a snowy flurry of icing sugar.
0:32:06 > 0:32:11# The world is your snowball, see how it grows
0:32:11 > 0:32:15# That's how it goes whenever it snows
0:32:15 > 0:32:20# The world is your snowball just for a song
0:32:20 > 0:32:24# Get out and roll it along
0:32:24 > 0:32:28# It's a yum-yummy world made for sweethearts
0:32:28 > 0:32:33# Take a walk with your favourite girl... #
0:32:33 > 0:32:38I think the expression "as camp as Christmas" comes to mind.
0:32:38 > 0:32:44# ..In winter it's a marshmallow world. #
0:32:46 > 0:32:48Thanks, Nigella.
0:32:48 > 0:32:52OK, we've reached the letter T, and it is of course for turkey,
0:32:52 > 0:32:54the big one when it comes to Christmas cooking.
0:32:54 > 0:32:57And to get things started, here's Lorraine Pascale.
0:32:59 > 0:33:01On Christmas morning, I like to get up early
0:33:01 > 0:33:06and get the turkey out of the fridge so it comes to room temperature.
0:33:08 > 0:33:11But the problem is when you're cooking a turkey,
0:33:11 > 0:33:15the breast is always ready before the legs.
0:33:15 > 0:33:17And that's when it sometimes dries out.
0:33:17 > 0:33:22So I've got this little trick that I've found which works quite well.
0:33:22 > 0:33:24I get some frozen peas...
0:33:26 > 0:33:29..and put them on the breast
0:33:29 > 0:33:32just whilst the turkey comes to room temperature,
0:33:32 > 0:33:35and then this way the breast cooks more slowly
0:33:35 > 0:33:38and is ready at the same time as the legs.
0:33:38 > 0:33:41Great, that's me back to bed for an hour!
0:33:41 > 0:33:46# Our cheeks are nice and rosy And comfy-cosy are we
0:33:46 > 0:33:50# We're snuggled up together Like two birds of a feather would be
0:33:50 > 0:33:55# Let's take the road before us And sing a chorus or two
0:33:55 > 0:34:00# Come on, it's lovely weather For a sleigh ride together with you
0:34:00 > 0:34:04# Outside, the snow is falling Friends are calling you
0:34:04 > 0:34:06# Come on, it's lovely weather For a... #
0:34:06 > 0:34:08Right, time to stuff the bird.
0:34:08 > 0:34:11So, always remember to give these a rinse off
0:34:11 > 0:34:13before they go back in the freezer.
0:34:15 > 0:34:17So...
0:34:17 > 0:34:20from the neck end, just loosen the skin.
0:34:22 > 0:34:23OK, it looks a bit scary, but...
0:34:25 > 0:34:27..it's all right.
0:34:27 > 0:34:29And then just get your finger in
0:34:29 > 0:34:34and really gently loosen the skin away from the flesh.
0:34:34 > 0:34:37And there's no quick way of doing this.
0:34:37 > 0:34:38But the trick is...
0:34:39 > 0:34:41..not breaking the skin.
0:34:43 > 0:34:44I'm happy with that.
0:34:46 > 0:34:49Now I'm going to take some herbs. I've got my sage here.
0:34:49 > 0:34:52There's no need to chop them or anything, just rip them up
0:34:52 > 0:34:56and then just shove them underneath the skin
0:34:56 > 0:34:57all the way in.
0:34:59 > 0:35:02It's just quite nice to see...
0:35:02 > 0:35:04bits of the herb through the skin.
0:35:04 > 0:35:08I love rosemary and I love sage, it's a great combination.
0:35:08 > 0:35:12But too much sage can taste a little bit soapy.
0:35:16 > 0:35:18Now, when I do roast turkey,
0:35:18 > 0:35:21sometimes I do actually pierce the skin
0:35:21 > 0:35:25and just put bits of rosemary in, but this is kind of nice for Christmas.
0:35:28 > 0:35:30That will be enough.
0:35:33 > 0:35:36OK, I'm just going to wash my hands and then season it.
0:35:52 > 0:35:54So, whenever my dad cooks poultry,
0:35:54 > 0:35:57he always puts lemon or lime in the cavity,
0:35:57 > 0:36:00so I'm going to adopt that tradition.
0:36:01 > 0:36:02There.
0:36:03 > 0:36:07So, just pop those in there. And that is ready.
0:36:07 > 0:36:10I don't put any tinfoil on or anything like that.
0:36:10 > 0:36:15I'm going to roast it for about 30 minutes per kilo.
0:36:15 > 0:36:17The first 30 minutes, it goes in at 200 degrees,
0:36:17 > 0:36:20and then I turn it down to 180. OK!
0:36:23 > 0:36:24SHE STRAINS
0:36:25 > 0:36:29That is a big bird! There'll be loads for leftovers.
0:36:33 > 0:36:37The bird is ready. This is smelling so good!
0:36:38 > 0:36:39And it's very heavy!
0:36:41 > 0:36:43Look at that.
0:36:44 > 0:36:46OK, so...
0:36:46 > 0:36:49My mum used to tell me when I cooked poultry,
0:36:49 > 0:36:51to check if the bird is ready,
0:36:51 > 0:36:54just insert a knife into the thickest part and squeeze it,
0:36:54 > 0:36:56and if the juices run clear, then it's done.
0:36:56 > 0:37:03But I have my trusty thermometer. And it's really easy, it's instant read.
0:37:03 > 0:37:07And what I'm going to do is stick it into the thigh,
0:37:07 > 0:37:10making sure I don't hit the bone.
0:37:10 > 0:37:14What I'm looking for is an internal temperature of about 70 degrees.
0:37:14 > 0:37:16Many chefs will argue about temperatures,
0:37:16 > 0:37:20but just to keep it nice and easy, 70's good for me.
0:37:20 > 0:37:21Perfect.
0:37:21 > 0:37:23So, I want this to rest.
0:37:23 > 0:37:28It's so important to rest all meat when you cook it, really.
0:37:28 > 0:37:31You can rest this up to an hour, but I'll rest it for half an hour.
0:37:31 > 0:37:34I don't think anyone's going to wait longer than that.
0:37:36 > 0:37:38Try not to drop it. Won't be popular if I do.
0:37:39 > 0:37:41There!
0:37:41 > 0:37:44And just cover it with tinfoil.
0:37:46 > 0:37:48Now, the only thing about resting it and covering it
0:37:48 > 0:37:51is that the skin can sometimes go a little bit soft.
0:37:51 > 0:37:53And it's lovely and crispy now.
0:37:53 > 0:37:57So I am going to leave sort of some gaps for the air to circulate.
0:38:00 > 0:38:03And the smell is just beautiful.
0:38:07 > 0:38:08There.
0:38:08 > 0:38:12Now, I've already done the stock for the gravy, and this is how I made it.
0:38:12 > 0:38:15Rinse the turkey giblets and place them in a large pan
0:38:15 > 0:38:19with onions, carrots, celery, thyme, bay leaf and peppercorns.
0:38:19 > 0:38:23Pour over the water and slowly bring to the boil.
0:38:23 > 0:38:25Then simmer for between 30 minutes to two hours
0:38:25 > 0:38:27before straining through a fine sieve.
0:38:27 > 0:38:31So, I've got the roasting juices here from the turkey for the gravy.
0:38:32 > 0:38:35And what I need...
0:38:35 > 0:38:39is about three tablespoons of the fat.
0:38:40 > 0:38:44You get great flavour from this rather than just using butter.
0:38:45 > 0:38:48And I don't need the rest of this fat.
0:38:48 > 0:38:49OK.
0:38:51 > 0:38:55Put the roasting tin with the turkey fat on a high heat on the hob,
0:38:55 > 0:38:59add three tablespoons of plain flour and stir to form a paste.
0:38:59 > 0:39:03Add a glass of wine and allow it to bubble down until reduced by half,
0:39:03 > 0:39:05scraping in any sticky bits with a wooden spoon.
0:39:07 > 0:39:09I'm going to get it really boiling.
0:39:11 > 0:39:15Just going to bubble away nicely, and it will intensify the flavours
0:39:15 > 0:39:19and drive off that really strong alcoholic smell.
0:39:19 > 0:39:22Then gradually add the rest of the turkey juices
0:39:22 > 0:39:24until the floury paste is dissolved
0:39:24 > 0:39:27and then finally add the stock made from the giblets.
0:39:31 > 0:39:35Now, one final thing that I really think adds great flavour to gravy...
0:39:38 > 0:39:40..rosemary.
0:39:40 > 0:39:45Such a beautiful, aromatic smell and flavour.
0:39:45 > 0:39:48So, I'm just going to throw a couple of those in.
0:39:48 > 0:39:51And I'll leave that to bubble away.
0:39:51 > 0:39:52Bring to the boil and simmer
0:39:52 > 0:39:56for 20 minutes or until thickened and reduced by half.
0:39:56 > 0:39:59And then check seasoning and adjust as necessary.
0:40:00 > 0:40:02If you do as Lorraine did there,
0:40:02 > 0:40:04you'll have the perfect Christmas turkey
0:40:04 > 0:40:07and a plate of leftovers for the following days, too,
0:40:07 > 0:40:10which is where Nigel Slater steps in.
0:40:13 > 0:40:17All the flavours of Christmas Day are very traditional.
0:40:17 > 0:40:20They're very... much the flavours we grew up with.
0:40:20 > 0:40:22We know exactly what to expect.
0:40:24 > 0:40:27So, for any of the days that follow,
0:40:27 > 0:40:29I want something completely different.
0:40:29 > 0:40:34So, the garlic is going to form the base of a very un-Christmassy sauce
0:40:34 > 0:40:37and transform my leftover turkey.
0:40:37 > 0:40:39So, I've mixed that with a little bit of salt
0:40:39 > 0:40:41and turned it into a garlic cream.
0:40:41 > 0:40:46And then I'm going to put some flavours from the cupboard with it.
0:40:46 > 0:40:48I'm going to start with some soy.
0:40:48 > 0:40:51It's dark and aromatic and quite salty.
0:40:51 > 0:40:53And to that a little bit of chilli sauce.
0:40:55 > 0:40:56It can be a very sweet and mild one
0:40:56 > 0:40:59or, if you like, something really fiery.
0:40:59 > 0:41:03And then some honey. I could use maple syrup.
0:41:03 > 0:41:06I just want something very sweet
0:41:06 > 0:41:08to balance the saltiness and the heat...
0:41:09 > 0:41:11..of the other ingredients.
0:41:11 > 0:41:16A dollop of grainy mustard will add a bit more heat.
0:41:17 > 0:41:20Finish off with a drop of groundnut oil.
0:41:20 > 0:41:25Your sauce just needs to be runny enough to coat all of the meat.
0:41:25 > 0:41:27Now, to wrestle that turkey.
0:41:27 > 0:41:30The lovely thing about taking turkey off the bone
0:41:30 > 0:41:35is that there's all these little bits that lie at the bottom of the bird.
0:41:36 > 0:41:39And so everything that's hiding away here...
0:41:40 > 0:41:44..is full of flavour, and it's just too good to waste.
0:41:44 > 0:41:47Drizzle your sticky sauce over the shredded meat
0:41:47 > 0:41:50and toss so that all the turkey is well covered.
0:41:52 > 0:41:57I'll leave that cooking just until the sticky seasoning's caramelised.
0:42:00 > 0:42:05All of the flavours in the oven are very hot and sweet and aromatic,
0:42:05 > 0:42:08and I want something completely different to go with them.
0:42:13 > 0:42:15Blushed blood oranges.
0:42:15 > 0:42:18They are so beautiful.
0:42:18 > 0:42:22This is a great excuse to throw in my favourite festive fruit.
0:42:22 > 0:42:25I know it's Christmas when there's a pomegranate around.
0:42:25 > 0:42:28When I was a kid, my father used to sit and eat them with a pin.
0:42:31 > 0:42:33And the juice is amazing.
0:42:33 > 0:42:35In those days after Christmas,
0:42:35 > 0:42:38sometimes if you squeeze a pomegranate in the morning
0:42:38 > 0:42:40and then put a little bit of fizz in with it,
0:42:40 > 0:42:43it's a fabulous way to start the day.
0:42:43 > 0:42:46It's just a matter of putting your salad together,
0:42:46 > 0:42:49starting with a handful of peppery watercress, the fruit
0:42:49 > 0:42:52and then your sizzling turkey.
0:43:08 > 0:43:11With the hot stickiness of the turkey...
0:43:11 > 0:43:13and the bite of the fruit...
0:43:13 > 0:43:16those pomegranate seeds add that little bit of sourness
0:43:16 > 0:43:18and just really finish that off.
0:43:23 > 0:43:26The trick to perking up the turkey is to leave it in the oven
0:43:26 > 0:43:29long enough for the sauce to get really sticky.
0:43:29 > 0:43:31I promise it'll be worth the wait.
0:43:34 > 0:43:36Well, what a delicious way to end today's show,
0:43:36 > 0:43:39and I hope you all enjoyed it.
0:43:39 > 0:43:43Thanks again to our wonderful chefs, and I'll see you again next time.