The Big Day The Hairy Bikers Home for Christmas


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The Big Day

The Hairy Bikers create mouthwatering festive dishes and get into the spirit of the season with special guest Rev Kate Bottley.


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-Christmas. We love this time of year.

-Yeah, wrapping presents,

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decorating the tree, and generally making merry.

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And nothing beats a bit of Christmas home cooking

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shared with family and friends.

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Delicious festive food for all occasions,

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packed with flavour and full of love.

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Ding dong merrily on high!

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And we'll be joined by some familiar faces

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to get us all into the festive spirit.

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-Oh, my goodness!

-That is preposterously wonderful.

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-Merry Christmas.

-Merry Christmas.

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We'll also find out how to make someone's day

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with delicious home-made foodie gifts.

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So hang up your stockings, tweak your tinsel...

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Turn on your fairy lights, and relax.

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BOTH: We're home for Christmas!

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It's Christmas Day.

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The presents are wrapped, the house is decorated, and the tree is lit.

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Now, for a cook, it's the perfect time to show off.

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Everybody's looking forward to your Christmas dinner, so what do you do?

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Pull out all the stops!

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Christmas makes memories, and with our suggestions for a spectacular

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lunch, the family will be talking about it for generations.

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We're making delicious stuffed turkey legs and breast.

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And a spectacular Christmas croque-en-bouche.

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We're joined by Reverend Kate Bottley,

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television's favourite vicar.

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I only went for a snog and I ended up with a dog collar!

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But first a dish that looks great and tastes even better.

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Yeah, we're going be cooking a cherry and bourbon glazed gammon ham

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with a lovely winter butternut squash salad.

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Now, like most things at Christmas,

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we always say it's good to get ahead,

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and we have got ahead with this.

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The first thing you must do is get rid of the salt.

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So you put that into a pot, bring it to the boil,

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and then chuck the water away

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and then put that back into the pot again,

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filled with water, and this is what you boil it in.

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So these are your aromatics.

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Some celery, carrot, onion,

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cloves, pepper, allspice.

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Not forgetting the bay leaves and some thyme.

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Now we simmer that gammon away for two to two-and-ahalf hours

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in its aromatics. I'm going to make the cherry and bourbon glaze.

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It just lifts that gammon up to new heights.

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Now, you see there is a layer of skin here.

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Well, what we're going to do is we're going to just take that off

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nice and gently. And sometimes it'll just pull off

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and sometimes you might need to give it a little bit of

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a helping hand with a knife,

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because we don't want that, we just want the fat layer underneath.

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Now, to start the glaze, we start with some cherry conserve.

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Basically cherry jam.

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Black cherry jam or regular cherry jam will do fine.

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Put it in a bowl, then we add some brown sugar...

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..some cinnamon...

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..some bourbon.

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And I think bourbon really does work with this.

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You could use Scotch whisky, but I think it might be a bit peaty.

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Yeah, bourbon has that sweetness to it, doesn't it?

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Now I've got like a thumb end of ginger.

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I'm going to peel this and I'm going to chop it

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very, very finely and put it into my mixture.

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Now, while Dave's doing his ginger, I'm going to start

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to put the little cross hatches that make it so lovely.

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Now I take this ginger,

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put it into the bowl with my bourbon, my cinnamon,

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my sugar and my cherry jam.

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And I'll give that a good mix. Then I put it into a saucepan...

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..and I'm going to boil it till it is a jammy glaze.

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Lovely. Cor, that smells boozy!

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-Do you know, Simon, a Christmas fact?

-Oh? Go on.

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In Britain over the Christmas period we drink enough beer

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to fill 57 swimming pools!

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-That's a fact!

-Do we?

-We do.

-Flipping heck!

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Phwoar!

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Here, you nearly lost your tache there, dude!

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-I know!

-Hold on, the left bit's gone a bit limp!

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Watch this. Aladdin!

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Woof, there's the genie.

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Let's put the fire out.

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And we don't do anything daft like put water in it.

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It's good, isn't it?

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-Without oxygen, fire can't function.

-No.

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There we go. Look at that.

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I'm going to start to stud with cloves, Dave.

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I always think that a gammon like this looks like a hobnail boot.

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-It's lovely.

-Oh, it is lovely.

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Look at that, Si.

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We've burned the alcohol off and it's just gone

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that wonderful, rich...

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..glaze.

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-Oh, you know it's Christmas when you're doing this.

-Yeah.

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It's like a pork quilt, isn't it?

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Yes!

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-Right then.

-Right, let's get the painters in!

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Now, that's starting to look like a gammon.

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Oh, aye.

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-There you go, mate.

-Thank you.

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So that goes into a preheated oven at 200 degrees C

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for 20 to 25 minutes.

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If you fancy putting another glaze on, halfway through, please do.

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Now, what we're going to do is strip the outside

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of that butternut squash off, cut it and dice it.

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Do you want me to chop the garlic for you, mate?

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Yeah, that would be great, thanks.

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Kingy, when you were little, around Christmas dinner,

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what was your childhood treat?

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Oh, it was first thing in the morning,

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dipping bread into the turkey juices.

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It was brilliant. Used to lift the foil up,

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make sure me mum wasn't about,

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and she'd always have hot bread,

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so I always used to nick a bit and then just lift the turkey foil,

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open the oven...

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Hot... Oh, it was so lovely.

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-Hot turkey fat!

-Hot turkey fat and all the cooking juices

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soaked into mam's home-made bread. Little bit of salt on, it was epic.

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-And what do you call that?

-Turkey dippers! Turkey dippers!

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By gosh!

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What about you, Dave? What was yours?

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I seem to remember on Christmas Eve

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it was always the time for making the stock and the giblet gravy.

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And my dad would always make some soup with kind of pulses and barley.

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And funny enough it was all my dad that had a leading hand

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-in Christmas dinner, not my mum.

-Right.

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And it was the Christmas Eve turkey soup,

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because the bird was such a big event, a big expense.

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-Yes.

-And I can remember that soup, eating late at night as well,

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that was always so exciting.

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We always had a proper roaring fire on,

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-and the anticipation was ridiculous.

-I know, that's it, isn't it?

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You know, for what's going to happen the next day.

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Now I'm going to sprinkle the chopped garlic over the squash.

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Right, that's us.

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I'll get some oil, spread it out.

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Give each bit of squash its share of the garlic world.

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A little bit of oil

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and some thyme.

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Now this is dried thyme, it's not fresh.

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Yeah. One of the rules with cooking,

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you cook dried herbs and spices into a dish from the beginning,

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and you finish off with fresh.

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Now, if you could pass a little bit of salt, a little bit of pepper,

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I'll stick that on and get it in the oven.

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While I make a dressing for this wonderful salad.

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-Can I have your olive oil?

-You certainly can.

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Like most dressings, this one starts with olive oil.

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Some lovely, sharp red wine vinegar.

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I've got some Dijon mustard, wholegrain mustard.

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You know, the lumpy one.

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Now lastly, some honey.

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So it's really sweet and savoury, and it's lovely with a squash.

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200 degrees, 25 minutes.

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Which, ironically, is about the same time as your gammon!

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-There we go.

-Beautiful.

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Oh!

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They've gone really kind of sticky and roasted and lovely.

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-Haven't they just?

-Oh!

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Oh, yes.

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Look at this boy.

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-Oh!

-Oh, that is fantastic.

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That is beautiful, isn't it?

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I've got it.

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Now, look at that.

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I don't think a Christmas Day main event

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could look much better than that.

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-It's beautiful.

-It is.

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Now just make a bed of spinach leaves for the salad.

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I think spinach is great for winter salads.

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-Look at the colours, man.

-Yeah.

-It's great.

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Just drizzle some of that honey and mustard dressing.

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Oh, lovely.

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And now just scatter some of the lovely toasted pumpkin seeds.

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And now...

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for our beautiful, beautiful gammon.

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That is...

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-..perfect.

-Yes.

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Absolutely perfect.

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Oh, that bourbon glaze is superb.

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Oh!

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That is superb.

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Ding dong merrily on high!

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That is absolutely belting.

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This cherry and bourbon glazed gammon with winter squash

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and crunchy seed salad will be a magnificent centrepiece

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for any Christmas table.

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Now it's easy to get carried away at Christmas with buying

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loads of pressies, but there's nothing puts a smile more

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on somebody's face than if you've made it yourself.

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And Jo Ingleby has the perfect home-made pressie.

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So today I'm going to make a beetroot chutney,

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which is just a perfect present for Christmas.

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It's bright, it's colourful, and it's full of flavour.

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It's got lots of spice,

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lots of lovely seasonal produce as well in there.

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Beetroot's quite a strong flavour. It's not everybody's

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favourite thing, but this chutney can be a converter.

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So you could taste it and think, "I love that.

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"Oh, it's got beetroot in it!"

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To me part of it is actually the time that you spent preparing food,

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and especially if you're giving it as a gift,

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it's putting a little bit more effort into what you're doing.

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Of course you could put all this in a food processor, but actually

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putting the love and the effort into chopping

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is a really, really good thing to do.

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Absolutely essential for chutneys, I think,

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is a bit of sweet and savoury, so you're using sugar to make this,

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you're also using vinegar and you might want to add your own flavours.

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You might want to add some salt or some chilli or, you know,

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anything you fancy. A bit of lemon juice is nice as well.

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So I'm going to run that through on the hob now for, you know,

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an hour or so just to soften all the vegetables.

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And the smell's going to start going through the house as well,

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which is a good start to Christmas.

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This is a really lovely edible gift to make.

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You can get any number of different size and shape jars and package your

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own chutney and give it to friends, give it to family, as a gift.

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And it looks like a gift that you've spent a lot of money

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in a lovely deli for!

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If you can resist eating your chutney for a few weeks,

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then it's going to taste better.

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What I usually do for Christmas is either make it in advance

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or I make it and pop a little label on saying "best eaten after" a date.

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And, you know, if people can hold off, then it's going to taste better,

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but to be honest, it still tastes good if you eat it the next day!

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So just to finish this off and make it really Christmassy,

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you can buy these decorative ribbons in most craft shops.

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They're really cheap

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and you'd be able to do probably ten jars with this.

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It just livens the whole jar up and actually the colour of the star

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goes really, really well with the beetroot.

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Well, it is the big day and for me there is nothing better than turkey,

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and I don't think there's anybody better to share that turkey with us

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than the Reverend Kate Bottley!

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-Wahey!

-Wahey!

-Welcome to our little world of Christmas joy!

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It's so festive and gorgeous!

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-It's like you! Look at you!

-Well, I did like to make an effort.

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I tell you what, Reverend, you look fantastic.

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-Thank you very much.

-And it's great for the big day that we all

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haven't got to forget actually what it's about.

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-It's a Christian festival.

-It is a Christian festival.

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I think the thing is about Christmas Day, it's about family,

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it's about friends, and it's about food, isn't it?

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You know, and it's about getting together and everyone just seems

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a little bit nicer to each other on Christmas Day.

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Well, until about four o'clock in the afternoon when they all

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-fall out over Monopoly!

-Do you actually get Christmas Day off?

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Well, I work Christmas Day morning, of course,

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and Christmas Eve's really busy.

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And do you take mass on Christmas Day morning?

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Yes, Christmas morning. We have champagne, though,

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-in the cup on Christmas Day Mass!

-You rebel!

-I know, right?

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And I always wear my 'jamas under my robes so that at the end

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of the service I can whip my robes off and get straight home,

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get on the cooking and get on a nice glass of something as well.

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Well, it is the big day and for me there is nothing better than turkey.

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We're making delicious stuffed turkey legs and breast.

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It's a way of doing the turkey a bit on the posh,

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but it's worth giving this a go.

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-What's not to love?

-First, the stuffing.

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-Yes!

-Some say, including me, it's the best bit!

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-I love the stuffing.

-Right, I'm going to crumble chestnuts.

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We've sauteed some onions in some butter.

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And they're cooled, ready to go into the stuffing as well.

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So I'm going to put those in now.

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Right, I'm going to peel a pear.

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You know your parishioners, you know since you're now quite famous...

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In fact, you're not quite famous, you are famous!

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And you know, what do your parishioners think?

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I love my local church. I work at a place called St Saviour's

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and they're a beautiful bunch of people.

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But I'll give you an example of what they think now.

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We got a new kitchen at church recently and they wanted

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a celebrity to open it. They didn't have to ask out, did they?

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-They just got me to do it!

-Oh, wow!

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-Oh, that is...

-So there's a plaque on the church kitchen that says,

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"Opened by the Reverend Kate Bottley"!

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Ee, look at that! You've done that before, haven't you?

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A couple of times!

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Were you always religious?

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Did the Church always have a place in your heart?

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No. Do you know, it's a terrible story, really.

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I wasn't brought up going to church.

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-I mean, I was christened as a baby like lots of people are...

-Yes.

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..but we never went. And then I saw a boy at school

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-that I quite liked the look of!

-Yes!

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And he happened to be the vicar's son!

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So I started going to church.

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I only went for a snog and I ended up with a dog collar!

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THEY CACKLE

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Completely true. I married him. Obviously, I married him.

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-Ah!

-But, yeah, our eyes met across a crowded communion rail!

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I tell you what, that's good.

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Right, I'm going to add this lovely chopped Conference pear.

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So in the bowl we've got some sausage meat,

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we've got some crumbled chestnuts,

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we've got a beautiful chopped Conference pear,

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we've got some thyme, and we've got some onions sauteed in butter.

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And now you've got a couple of dried apricots.

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To this,

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some allspice.

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Whenever you waft that over, it's Christmas.

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Oh, I feel so festive!

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-It's great.

-We just need It's A Wonderful Life on the telly now,

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-and we're all set!

-Oh! My favourite!

-Oh, don't!

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-Yeah.

-And the zest of a lemon.

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I've got some nutmeg here, just freshly grated.

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Right, well, it's now get your hands in it and mix it up.

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Some salt.

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And some pepper. And give it its final little stir.

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And now is the time that we need to get stuffed!

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I mean, Kate, people first got to know you on Gogglebox.

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-How did it come about?

-It was an amazing thing.

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I did... I do lots of weddings, I love doing weddings.

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It's one of the great joys of my job.

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And I had a lovely couple called Gary and Tracey who came to see me,

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who wanted something just a little bit different,

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so I suggested that we did a flash mob, a dance.

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So I pronounced them husband and wife, and then the music starts,

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and I start dancing, they start dancing,

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and they put that on YouTube, so that their friends who weren't

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at the wedding could see it, and that got 10 million hits.

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Wow!

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-Wow!

-Oh, it was so awkward.

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I had to make... I remember when it went viral and I had to phone

0:16:490:16:52

the Bishop and say, I'm really sorry, but I've done something.

0:16:520:16:57

He went, "Oh, what is it now?" sort of thing. But it was brilliant.

0:16:570:17:01

And from that Gogglebox saw that and then decided to ask us to be on it.

0:17:010:17:05

I've got to say, Dave and I are massive fans and you do a great job.

0:17:050:17:09

-Thank you, that's incredibly kind.

-No, absolutely.

0:17:090:17:11

-More tea, vicar?

-I knew you were going to say that!

0:17:110:17:14

I'm sorry! I'm sorry!

0:17:140:17:16

But tea is another one of your passions, isn't it, Kate?

0:17:160:17:20

I love a good brew. And that's just about the right colour, that.

0:17:200:17:23

-See? See?

-Like ink.

0:17:230:17:25

It'd take paint off, that!

0:17:250:17:27

Right, mate. Right.

0:17:270:17:29

So this is the leg which has been boned and flattened.

0:17:290:17:34

So put our stuffing in.

0:17:340:17:36

-How's that, mate? Happy?

-I think that looks fabulous.

0:17:380:17:41

And now what you do is you take that side and roll it over.

0:17:410:17:43

Take that side and roll it over.

0:17:450:17:47

Use the skin like that. Now slip it underneath.

0:17:470:17:49

I'll keep my hand there. Hope for the best.

0:17:490:17:51

It's like a turkey TARDIS,

0:17:530:17:55

-there's more on the inside than there is on outside!

-Turkey TARDIS!

0:17:550:17:58

Little mini joint number one!

0:17:580:18:00

-Lovely.

-Now onto the breasts.

0:18:000:18:02

This one's a bit of a sandwich.

0:18:020:18:04

Much easier. Let's have lots of stuffing.

0:18:040:18:07

Absolutely.

0:18:070:18:08

-Bit more stuffing?

-Oh, yes.

0:18:090:18:11

-Lovely.

-In like Flynn.

0:18:110:18:14

-Right.

-Look at that.

0:18:140:18:16

What's the worst Christmas present you've ever had?

0:18:170:18:20

Oh, that's a good question!

0:18:200:18:22

The worst Christmas present I ever got I think was, um...

0:18:220:18:24

..some wet wipes.

0:18:250:18:27

To be fair, it was from a parishioner,

0:18:290:18:32

and I don't think she really knew what they were.

0:18:320:18:35

But the best thing I ever saw on a Christmas stall...

0:18:350:18:38

Well, the worst but also the best thing, was

0:18:380:18:41

we had kind of a Christmas bring and buy sale at church.

0:18:410:18:44

And one of the older ladies bought what she thought was a purse,

0:18:450:18:49

a Rudolph purse, she thought it was.

0:18:490:18:52

-With a little red nose on it.

-Yes.

0:18:520:18:54

It was a posing pouch...

0:18:540:18:56

-Oh, no!

-..that she picked up from somewhere.

0:18:560:18:59

And she brought that, and it went on the Christmas bring and buy stall!

0:18:590:19:02

-Oh, no!

-No!

0:19:020:19:04

And we decided not to explain to her

0:19:040:19:06

-that it wasn't what she thought it was.

-Oh, no!

0:19:060:19:09

In fact the parish that... The last parish I was in

0:19:090:19:11

was a country parish, and the first day that I was in the parish

0:19:110:19:15

there was a knock on the door and it was one of the local farmers.

0:19:150:19:18

And he went, "New vicar?"

0:19:180:19:20

I said, "Yeah." And he handed me this carrier bag.

0:19:200:19:23

And I opened the carrier bag and in the carrier bag was a rabbit

0:19:230:19:26

with its skin on. And he sort of looked at me

0:19:260:19:30

to see if I'd flinch and I went,

0:19:300:19:32

"Oh, thanks ever so much. When I've done it,

0:19:320:19:34

"do you want me to bring you some stew or something?"

0:19:340:19:36

And he went, "Aye," like that.

0:19:360:19:38

And apparently he went straight into the pub in the village

0:19:380:19:40

and went, "She'll be all right, her!"

0:19:400:19:43

Ah, brilliant!

0:19:430:19:44

It was like a test!

0:19:440:19:46

Being a rural... My last parishes that were rural, you know,

0:19:460:19:48

you'd open the front door and there'd be a brace of pheasants

0:19:480:19:51

-or big bag of potatoes.

-How lush.

0:19:510:19:52

Those were your Christmas gifts, you know.

0:19:520:19:54

-Well, that's nice. How lovely.

-Shall we make some stuffing balls?

0:19:540:19:57

Yes, let's. It's very nice having two people cooking for me.

0:19:570:20:00

It's usually me that does this.

0:20:000:20:02

-Well, you deserve it cos you're great.

-Ah! Thanks!

0:20:020:20:06

I'm just trying to get brownie points from God!

0:20:060:20:09

-I need all the help I can get!

-I'll try and put a word in.

0:20:090:20:12

-Would you mind?

-Yeah, of course.

0:20:120:20:14

You know, it must be really busy for you on Christmas Day, is it?

0:20:140:20:18

To be honest with you, on Christmas Day we sort of like

0:20:180:20:21

to get the service done as quickly as we possibly can!

0:20:210:20:24

So it's Communion, carols, bit of a sermon, let's get out of there!

0:20:240:20:27

Cos everybody wants to get home,

0:20:270:20:28

everybody wants to get back to their dinner,

0:20:280:20:30

so we have a couple of carols, the kids bring their toys to show.

0:20:300:20:33

You know, we have communion together and it's lovely,

0:20:330:20:35

but it is under an hour!

0:20:350:20:37

Well, this way of cooking turkey could be the one for you!

0:20:370:20:39

Well, I think that because, you know, I normally have to get up

0:20:390:20:42

really early on Christmas Day to make sure that my Christmas

0:20:420:20:44

is ready, so that I can get to church and stuff.

0:20:440:20:47

But I don't think this takes very long.

0:20:470:20:49

Well, you can prep this on Christmas Eve because

0:20:490:20:51

that will need to go in the oven now for about 45 to 50 minutes.

0:20:510:20:53

And then it's done.

0:20:530:20:55

And it's guaranteed super-juicy.

0:20:550:20:57

-I'll just put...

-Oh, you naughty man!

0:20:570:21:00

..on the breast just to keep that as moist as we can possibly make it.

0:21:000:21:05

Christmas Day is that day when you can be a little bit naughty

0:21:050:21:07

-with what you eat though, can't you?

-Oh, yes. Definitely.

0:21:070:21:10

For perfect roast potatoes, peel the potatoes,

0:21:160:21:20

bring to the boil and simmer for just a few minutes.

0:21:200:21:24

Drain and shake in the pan or colander to roughen the edges.

0:21:240:21:29

Sprinkle with polenta, salt and pepper.

0:21:290:21:32

Carefully pour the potatoes into a roasting tin with sizzling fat

0:21:320:21:37

and roast until golden.

0:21:370:21:39

The turkey's roasted and it's been resting for about 20 minutes,

0:21:450:21:48

so I think we can make the gravy.

0:21:480:21:50

Oh, yes!

0:21:500:21:52

First, strain the juices.

0:21:520:21:55

The fat and that really rich stock, there,

0:21:560:21:59

I'm going to use to make my roux.

0:21:590:22:01

So I've got the flour, I put it in there.

0:22:010:22:03

So I want to cook the flouriness out of it.

0:22:030:22:05

Now some of the turkey stock that we have here

0:22:050:22:08

I'm just going to put on the bottom of this tin,

0:22:080:22:11

and we want all of that into our gravy.

0:22:110:22:14

Pour all of that in.

0:22:160:22:17

Beautiful. I want to work this roux into the gravy

0:22:190:22:23

and start adding the stock.

0:22:230:22:24

Right. Bread sauce is on.

0:22:270:22:29

I want to reheat the sprouts and pancetta.

0:22:290:22:32

-Beautiful.

-So on Christmas Day do you allow the others

0:22:320:22:35

to come in the kitchen and help?

0:22:350:22:37

-I do, but they have to do as they're told!

-Perfect.

0:22:370:22:41

And it's the only time of year when the hostess trolley gets used,

0:22:410:22:44

-of course.

-The hostess trolley!

0:22:440:22:46

Is it still alive in Yorkshire?

0:22:460:22:48

Just about! The hostess trolley!

0:22:480:22:50

I love a hostess trolley!

0:22:500:22:52

Do you have any kind of unique Christmas traditions at your house, Kate?

0:22:520:22:56

Well, we don't open the presents until after dinner.

0:22:560:22:59

You have to wait. But you are allowed to open one present

0:22:590:23:02

-when you get in from church on Christmas Eve.

-Wow.

0:23:020:23:04

So you're allowed to open one present and you can take

0:23:040:23:07

that present to church with you in the morning to show everybody.

0:23:070:23:10

Which is fine, if you're getting something that you can show.

0:23:100:23:13

But you know, I got underwear last year and that didn't work at all!

0:23:130:23:16

No, it wouldn't! THEY LAUGH

0:23:160:23:19

The other tradition we have is,

0:23:190:23:21

you know when you have your nativity scene with your little statues in,

0:23:210:23:25

you can't put the baby Jesus in his manger until Christmas Day.

0:23:250:23:29

-Oh, no.

-So he has to hide in the fruit bowl until Christmas Day.

0:23:290:23:33

-And some salt.

-And every year I make all my own Christmas cards,

0:23:340:23:37

I make about 250 Christmas cards.

0:23:370:23:39

-Do you?

-Really?

-Send those out. Yeah.

0:23:390:23:41

And once you've started that tradition of making your own

0:23:410:23:43

Christmas cards, you can't stop, because people say to you

0:23:430:23:46

all through the year, "We're looking forward to your card!"

0:23:460:23:49

So you've sort of made a rod for your own back there, really.

0:23:490:23:52

You definitely have.

0:23:520:23:53

You don't make life easy for yourself, do you?

0:23:530:23:55

So is Christmas your favourite time of the year?

0:23:570:23:58

-Do you prefer it to Easter?

-Yeah, I love it.

0:23:580:24:00

No, I can't say I prefer it to Easter.

0:24:000:24:02

Easter's an amazing time as well.

0:24:020:24:04

But I do love, especially after Christmas Day, so that sort of

0:24:040:24:07

you know, when you've done the church and you've done the dinner

0:24:070:24:10

and that sitting down. There's that moment, isn't there,

0:24:100:24:12

-on Christmas Day afternoon where you go, "Aaah!"

-Yes.

0:24:120:24:15

-Like that.

-Yes.

-I love that.

0:24:150:24:17

In fact I can already feel it.

0:24:170:24:18

I can already feel that that moment's coming.

0:24:180:24:21

And it's that moment when you just go, "That's it,

0:24:210:24:24

"we can all settle down now in front of the fire."

0:24:240:24:27

You know, we've eaten, we've had something to drink,

0:24:270:24:29

we've done church, there's a little bit of time off.

0:24:290:24:32

The only time that doesn't work is if Boxing Day's a Sunday.

0:24:320:24:35

Cos then you have to go back out on the Sunday morning to church!

0:24:350:24:38

Oh, of course.

0:24:380:24:39

Well, I think your Christmas dinner is about to come a little bit early this year. Right.

0:24:390:24:43

Roasties.

0:24:450:24:47

Best bit.

0:24:480:24:49

Beautiful, Mr Myers.

0:24:490:24:51

And the beauty of this is you can have some of the breast meat

0:24:510:24:55

and some of the leg meat.

0:24:550:24:56

No bones, no sinew, nothing nasty.

0:24:560:24:59

What would you like? A little bit of both?

0:24:590:25:01

I'll have a bit of both, please, yeah.

0:25:010:25:03

I knew you were going to say that.

0:25:030:25:05

There we go.

0:25:080:25:09

Let me do one more. How're we doing so far, Kate?

0:25:110:25:14

That's great, that's a good Yorkshire portion of meat there.

0:25:140:25:16

You see, well, that's why I wasn't going anywhere near

0:25:160:25:19

any southern portions, you know! Oh, no!

0:25:190:25:22

This is such a treat, having someone else cooking Christmas dinner for me.

0:25:220:25:25

Now, as is Christmas tradition in the King and Myers household,

0:25:250:25:29

you put the gravy on yourself.

0:25:290:25:31

And then can I keep the rest to dip my bread in later?

0:25:350:25:38

Yeah!

0:25:380:25:39

-Shall we say grace?

-Oh, I'd love to.

0:25:410:25:44

-Go on, then.

-For friends, family and food, we are thankful and grateful.

0:25:440:25:48

God bless us, each and every one, and a merry Christmas, all.

0:25:480:25:51

-Merry Christmas.

-Merry Christmas, and cheers.

0:25:510:25:54

Now if I bless the whole thing, we have to drink it all,

0:25:540:25:56

because once it's consecrated, you have to finish it.

0:25:560:25:59

Crack on, Kate.

0:25:590:26:00

THEY ALL LAUGH

0:26:000:26:03

-Right, please dig in, Kate.

-Are you sure?

-Yeah, of course.

0:26:030:26:05

-We want to know what you think about the turkey.

-I'm so... Right, OK.

0:26:050:26:09

The gravy's not bad either, is it?

0:26:140:26:16

It's really good. Are you going to have some?

0:26:160:26:18

-Oh, come on.

-Right, let's have a go.

0:26:180:26:20

Come on, dig in. I'll fight you for it,

0:26:200:26:22

I'll fight you for that dark meat.

0:26:220:26:24

-I'm kidding!

-I'll cut that, Kate, then you have a go.

0:26:240:26:26

-Well done.

-Thank you.

0:26:260:26:28

-Happy?

-It's a meal fit for Jesus himself, I would say.

0:26:280:26:32

Stuffed rolled turkey breast and legs.

0:26:330:26:36

A spectacular way to celebrate Christmas.

0:26:360:26:40

Christmas is for giving.

0:26:430:26:45

Alyssa Cadd has a gift that's both edible and decorative.

0:26:450:26:48

It's perfect for the big day.

0:26:480:26:51

Stained-glass window biscuits are just a brilliant decoration

0:26:520:26:56

that you can hang on the Christmas tree.

0:26:560:26:58

Really fun to make with the children.

0:26:580:27:00

I love to make these with my boys.

0:27:000:27:01

The reason these are super simple is because you can just throw

0:27:030:27:06

all the dry ingredients into the blender and just pulse it

0:27:060:27:09

until you've got kind of like that breadcrumbs kind of texture.

0:27:090:27:12

And then you add in your milk.

0:27:140:27:16

I like to add in a bit of orange extract as well,

0:27:160:27:19

along with the ginger,

0:27:190:27:20

which makes it kind of real nice Christmassy flavours.

0:27:200:27:23

I started making these with the boys a few years ago.

0:27:250:27:28

They're something that I came across and I thought they're a real

0:27:280:27:31

fun thing to do, but also have a practical nature as well.

0:27:310:27:33

You know, you can use them as a decoration at Christmas.

0:27:330:27:36

This is the fun bit. I just like to cut circles and then put

0:27:380:27:41

Christmassy shapes in the middle, so I like to use stars or holly.

0:27:410:27:46

You could use little Christmas tree shapes,

0:27:460:27:48

so that you've got a circle of dough with a hole cut out in the middle.

0:27:480:27:51

It's really important to remember if you're going to be putting them

0:27:530:27:55

on the Christmas tree to just make a little hole on the top

0:27:550:27:58

with a cocktail stick, just so you've got room to thread through

0:27:580:28:01

a little bit of ribbon so that you've got a little space to tie.

0:28:010:28:04

This is a really fun part of the job.

0:28:080:28:10

You just want to break down all the sweets until they're all

0:28:120:28:14

into like a real kind of fine rubble, I suppose,

0:28:140:28:17

is the best way to describe it.

0:28:170:28:19

The temptation is to really fill it with lots of the boiled sweets,

0:28:220:28:26

but you kind of want to keep it level

0:28:260:28:28

with the height of the biscuit,

0:28:280:28:30

and make sure you fill it out to the edges as well,

0:28:300:28:32

so when you put them in the oven, the boiled sweets will melt

0:28:320:28:35

and they'll give a real nice stained-glass window effect

0:28:350:28:38

in the middle.

0:28:380:28:39

And once they're totally cold, and the middle bit is set,

0:28:390:28:43

then you can start poking the ribbon through the little hole.

0:28:430:28:46

And you probably then need about, I don't know, 10cm.

0:28:460:28:50

Just poke it through the hole and tie a little knot.

0:28:500:28:52

I'm really pleased with them.

0:28:520:28:53

I think they've turned out really nice.

0:28:530:28:55

These are going to make a beautiful gift for anybody.

0:28:550:28:58

Just in a little box, or you can just hang them on your tree,

0:28:580:29:00

or give them to someone to hang on their Christmas tree,

0:29:000:29:02

it's going to be great. You know, there's a lot of margin for error.

0:29:020:29:05

They don't have to be perfect,

0:29:050:29:06

but they look really beautiful on the tree.

0:29:060:29:08

Or you can just eat them - they taste good too.

0:29:100:29:12

You cannot have Christmas without a bit of bubbly.

0:29:210:29:25

There we go.

0:29:250:29:27

Wonderful. Thank you. Your health.

0:29:270:29:30

-And yours.

-Cheers.

0:29:300:29:32

Right. We do need a bit of divine inspiration on this one.

0:29:320:29:36

-I'll say my prayers.

-Because the big day requires a big dessert.

0:29:360:29:40

We're going to make the biggest dessert we have ever made

0:29:400:29:43

in our television cooking career.

0:29:430:29:46

-Yeah.

-We're going to make...

0:29:460:29:47

-A croque-en-bouche.

-Just for you.

0:29:470:29:50

Wow, I am...I'm almost speechless, which never happens.

0:29:500:29:53

But not, like, that big.

0:29:530:29:54

-No, no...

-This one will require 100 choux buns,

0:29:540:29:58

-with a cardamom cream filling in each one.

-Ooh.

0:29:580:30:01

But first, the choux pastry.

0:30:010:30:04

So we put the butter...

0:30:040:30:06

..the milk...

0:30:080:30:09

..the caster sugar...

0:30:120:30:13

..and 130ml of water.

0:30:150:30:18

And a nice pinch of salt.

0:30:190:30:21

Stir until all of the butter is melted.

0:30:230:30:26

275g of plain flour.

0:30:270:30:30

And you mix that until it forms a ball of dough

0:30:320:30:36

that comes away from the side of the pan.

0:30:360:30:39

And then beat for about another minute or so.

0:30:420:30:45

Remove from the heat.

0:30:470:30:49

It needs to stand and cool for five minutes,

0:30:490:30:52

and then you can add the eggs.

0:30:520:30:54

And pipe into 3cm rounds.

0:30:570:31:00

Now, you need to bake these in a preheated oven

0:31:030:31:06

at 200 degrees Celsius for ten minutes.

0:31:060:31:09

After that, turn it down to about 175, 180 degrees Celsius,

0:31:090:31:14

for a further 20 to 25 minutes, until they're cooked through.

0:31:140:31:17

Now, Kate, seeing as you're here, we always ask all of our guests,

0:31:170:31:21

what was it like at Christmas when you were a child?

0:31:210:31:25

It was amazing and magical and fantastic,

0:31:260:31:29

and all those words and more.

0:31:290:31:31

You know, there's nothing quite like the Christmases of your childhood,

0:31:310:31:34

is there? And I remember, I used to go to bed on Christmas Eve,

0:31:340:31:36

and we used to have a pillow case at the end of the bed for the presents

0:31:360:31:39

to go in, and I remember, in the early hours of the morning,

0:31:390:31:42

just nudging my foot at the end of the bed and feeling

0:31:420:31:45

that the presents were in the pillowcase!

0:31:450:31:47

Oh, there's nothing like it, is there?

0:31:470:31:49

And lying there, and thinking, "I'm not allowed up yet,

0:31:490:31:52

"I'm not allowed up yet," and just waiting until that clock

0:31:520:31:55

reached seven o'clock, knowing that's when I was allowed

0:31:550:31:57

to get out of bed. And then we dragged the pillowcase

0:31:570:32:00

-into mum and dad's room.

-Yeah.

0:32:000:32:01

And it always seemed like we dragged it, I'm sure it wasn't,

0:32:010:32:04

but it felt like just the biggest pillowcase stuffed with presents.

0:32:040:32:07

Drag it into mum and dad's room, climb into mum and dad's bed,

0:32:070:32:10

and open all the presents then.

0:32:100:32:12

A sort of mountain of wrapping paper.

0:32:120:32:14

When I got married to my lovely Graham, I remember saying,

0:32:140:32:16

"But we have pillowcases at the end of the bed."

0:32:160:32:19

And he went, "No, we don't, we have stockings under the tree."

0:32:190:32:21

And I was like, "How are we going to do this, then?"

0:32:210:32:24

On the big day, when you were a kid,

0:32:240:32:26

did you used to have any special treats for breakfast?

0:32:260:32:29

We used to have, when I was a kid, as a treat on Christmas Day,

0:32:290:32:33

cornflakes with double cream on them.

0:32:330:32:36

Oh!

0:32:360:32:38

That's really naughty, isn't it?

0:32:380:32:40

And you could always have a little extra sugar on there as well.

0:32:400:32:43

-That's what we used to have as kids.

-Perfect. It is, isn't it?

0:32:430:32:45

Yeah, Christmas is an amazing time, and, you know,

0:32:450:32:48

I think as your kids get older, you sort of,

0:32:480:32:50

you sort of get a bit nostalgic for when they were really tiny.

0:32:500:32:54

-Yes.

-And it was really magical.

0:32:540:32:56

In fact, I think it's more exciting for the grown-ups

0:32:560:32:58

-than it is for the kids!

-I know. It's lovely.

0:32:580:33:01

It's the best, but we've got a little present for you, yes, we have.

0:33:010:33:04

-How lovely!

-Yes, well, you know, it's Christmas!

0:33:040:33:06

Now, you need to open it this...

0:33:060:33:08

Keep it this way up when you open it.

0:33:080:33:09

-OK, am I allowed to open it now?

-Oh, yes.

0:33:090:33:11

-Or do I need to save it?

-Definitely, yes.

-No, no, absolutely.

0:33:110:33:14

What's this?

0:33:140:33:15

Oh!

0:33:170:33:19

It's a Sindy hostess trolley!

0:33:190:33:21

-Yay!

-This is the best present ever!

0:33:210:33:25

Oh, this is amazing!

0:33:250:33:28

Oh, look! And it's even got little food inside!

0:33:280:33:30

Oh, this is so great!

0:33:300:33:31

I am SO pleased with this.

0:33:310:33:33

So... Oh, look at this... I remember these!

0:33:330:33:36

So the story with this is,

0:33:360:33:37

my best Christmas present I ever had was a Sindy doll's house.

0:33:370:33:41

And my poor dad had been out on Christmas Eve and had to stay up

0:33:410:33:46

and build the doll's house,

0:33:460:33:47

because Father Christmas had brought it unbuilt,

0:33:470:33:50

and he was up until three, four in the morning,

0:33:500:33:52

building this doll's house,

0:33:520:33:53

after having a really good evening out with my uncle David.

0:33:530:33:56

So I remember coming down on Christmas Day morning,

0:33:560:33:58

my dad was still asleep on the sofa,

0:33:580:34:00

and the doll's house was there, sort of half contracted.

0:34:000:34:02

But the hostess trolley is absolutely perfect.

0:34:020:34:04

Has it got plates in it as well?

0:34:040:34:06

Oh, look!

0:34:060:34:08

This is so great! You do what you need to do,

0:34:080:34:10

I'm just going to play for a little while!

0:34:100:34:12

-This is brilliant!

-It's great!

0:34:120:34:14

Honestly, you don't know how happy I am.

0:34:140:34:15

Look at the carrots. This is so great.

0:34:150:34:18

Right, that's the choux buns all baked.

0:34:190:34:22

Now, what we need to do is to make a spiced cream,

0:34:220:34:25

and pipe it into each one of those 100 choux buns.

0:34:250:34:29

Make a little hole in preparation for the cream just here.

0:34:290:34:33

Now, the spiced cream consists of double cream,

0:34:330:34:36

which I'm going to whip up, icing sugar, cardamom and coffee essence.

0:34:360:34:41

-Go on, dude, go on.

-Just keep adding the icing sugar.

0:34:430:34:46

Now just whip it.

0:34:480:34:50

I'm very happy with this.

0:34:520:34:53

Very, very happy with this.

0:34:530:34:55

Kate, are you more a sweet or savoury person?

0:34:550:34:58

-I'm just a food person.

-Yeah, you just love it.

0:34:580:35:00

Yeah, just lots of it, plenty of it, you know,

0:35:000:35:03

-especially at Christmas.

-That's such a Yorkshire thing as well,

0:35:030:35:06

that, isn't it? Like, everybody in Yorkshire likes pretty big portions,

0:35:060:35:09

-don't they?

-We like us dinners.

-Generous.

-Generous portions, lovely.

0:35:090:35:13

We like us dinners.

0:35:130:35:14

I think this should be a challenge to your parishioners.

0:35:140:35:16

I think you need to make her,

0:35:160:35:18

our good Reverend,

0:35:180:35:19

a croque-en-bouche, and surprise her.

0:35:190:35:21

-Yep.

-After midnight Mass.

0:35:210:35:23

-You know, it's my favourite service of the year, midnight Mass.

-Love it.

0:35:230:35:26

Because, what I do is I make sure that I get out of the church first,

0:35:260:35:29

and go into the empty churchyard, all on my own,

0:35:290:35:32

look up at the stars,

0:35:320:35:33

and just have that lovely moment of peace and quiet,

0:35:330:35:36

knowing that you've made it, it's Christmas Day.

0:35:360:35:38

And then I shout at the top of my voice, Merry Christmas!

0:35:380:35:42

So that anyone who hasn't been to church is awake,

0:35:420:35:44

and knows that we've been on their behalf.

0:35:440:35:47

And in my last parish, there was a farmer who, when I used to

0:35:470:35:49

do that, he used to come and stand beside me, and he'd just go,

0:35:490:35:52

"Merry Christmas, Vicar," and I'd go, "Merry Christmas," and then we'd

0:35:520:35:55

have a little tipple out of his hip flask, and go on us way.

0:35:550:35:58

It's just lovely, just lovely.

0:35:580:35:59

And it is little moments like that that are so special.

0:35:590:36:02

It's about those lovely little traditions

0:36:020:36:05

at a time of peace and harmony, it's lovely.

0:36:050:36:07

Everybody knows that, you know,

0:36:070:36:08

I think when we talk about people forgetting the true meaning

0:36:080:36:11

of Christmas, I genuinely don't think that's the case.

0:36:110:36:13

No, I don't, either.

0:36:130:36:14

We all get lost in it, course we do, presents are brilliant,

0:36:140:36:17

but actually we all know what it's really about.

0:36:170:36:19

-It is, of course we do.

-We all know what it's really about.

0:36:190:36:22

Et voila.

0:36:220:36:23

And repeat another 99 times. Shall I crack on with the caramel?

0:36:230:36:26

-Yeah, man, I'll just crack on with this.

-Right.

0:36:260:36:28

You just need ordinary caster sugar.

0:36:280:36:30

Now, when this reaches 154 degrees Celsius,

0:36:300:36:34

it will be caramel and not sugar.

0:36:340:36:36

At this time, it is extremely hot. Please be careful.

0:36:360:36:40

We put it in a pan...

0:36:400:36:41

..and we kind of let it melt. Don't stir it.

0:36:430:36:46

And once it starts, you just roll it around the pan,

0:36:460:36:49

but let the weight of the sugar take itself.

0:36:490:36:52

Oh, look, look, look.

0:36:520:36:54

See how the caramel is starting?

0:36:550:36:58

I'm just swishing that around the pan a little bit, like that.

0:36:580:37:01

98!

0:37:020:37:04

I'm nearly finished.

0:37:040:37:07

99.

0:37:080:37:10

100!

0:37:120:37:14

-I've done it.

-Yay!

-That's it.

0:37:140:37:17

Well, that indeed is what I would term as caramel coloured.

0:37:170:37:21

-Beautiful caramel.

-So, the first ring, he can be there,

0:37:210:37:24

that fellow on his own.

0:37:240:37:26

We dip the side in there, like so...

0:37:260:37:28

..and stick him to his mate.

0:37:300:37:31

And so on and so forth.

0:37:340:37:36

It's like, it's like a culinary Airfix.

0:37:370:37:40

It is. And has anyone ever made you a croque-en-bouche before?

0:37:400:37:43

Nobody's ever made me a croque-en-bouche before.

0:37:430:37:45

There's a reason for that, cos no-one is flipping daft enough, that's why!

0:37:450:37:48

I love this.

0:37:510:37:53

I'm very good with repetitive tasks.

0:37:530:37:55

You could put some carols on the radio, couldn't you?

0:37:550:37:57

-You could.

-Or put a little Christmas movie on.

-Yeah.

0:37:570:38:00

Pass afternoon on lovely, this.

0:38:000:38:01

Right. What's your favourite carol?

0:38:010:38:04

I love Joy To The World, but because I'm a vicar,

0:38:040:38:07

we sing carols often, so you might only go to one carol service,

0:38:070:38:12

we've been to ten. Do you know what I'm saying?

0:38:120:38:14

-I know what you're saying.

-So the ones that are really popular

0:38:140:38:17

are the ones that we've sung over and over,

0:38:170:38:19

so I really like In The Bleak Midwinter.

0:38:190:38:22

-Oh, I like that.

-Yes.

0:38:220:38:24

Because it's one that we don't often sing,

0:38:240:38:27

so it's not a Silent Night, it's not an Away In A Manger,

0:38:270:38:30

it's one that's a little bit left field and that's not as popular

0:38:300:38:33

as all the others and I really like that.

0:38:330:38:35

But you can't beat on Christmas Day O Come All Ye Faithful because you

0:38:350:38:38

finally get to sing the last verse of O Come All Ye Faithful, which is,

0:38:380:38:42

-"Yea, Lord, we greet thee, born this happy morning."

-Yes!

0:38:420:38:45

And you're not allowed to sing that until the big day itself.

0:38:450:38:48

Do you get louder and louder as it goes on?

0:38:480:38:51

Yeah, usually. Especially at Christmas Eve,

0:38:510:38:54

especially at midnight Mass when the pubs chuck out and the churches

0:38:540:38:57

open their doors and everyone has a right good old singsong.

0:38:570:38:59

-Yeah.

-This is all going mightily well.

0:38:590:39:02

-It is.

-I'm very impressed.

0:39:020:39:04

Look at this, it's more like a scone, this one.

0:39:040:39:06

-What have you done here?

-I haven't done anything.

0:39:060:39:08

It's as big as an elf's head, that one.

0:39:080:39:10

You know what they say, as long as you've got your 'elf!

0:39:100:39:13

-That's true.

-If you're poorly, you can always go to the National Elf Service.

0:39:130:39:16

Oh, stop, you two, for goodness' sake!

0:39:160:39:19

So, how do you get that bit out?

0:39:210:39:23

Because this is so squidgy,

0:39:230:39:25

it should, theoretically, just pull out.

0:39:250:39:28

I love a good theory.

0:39:280:39:29

Don't collapse, don't collapse.

0:39:310:39:33

You beauty, Kingy!

0:39:330:39:35

That'll do, won't it? Does that look all right?

0:39:350:39:38

-Lovely.

-That's holding it nicely.

0:39:380:39:39

-I'm there.

-There?

0:39:420:39:44

-Get off!

-Sorry, I just can't help it.

0:39:460:39:48

-I'm so worried.

-Yeah.

0:39:480:39:50

Oh, that's it.

0:39:500:39:52

Right... Well, that's not bad, actually.

0:39:530:39:56

I'd say it's flipping good, Dave.

0:39:560:39:57

-Very good.

-This is the most fun I've had

0:39:570:39:59

-with my dog collar on in a long time.

-Is it?

-Yes.

0:39:590:40:01

-You've got to get out more.

-I know, right?

0:40:010:40:04

-Kate?

-Yes, lovely.

-Do you have any idea on how we're going to decorate this?

0:40:040:40:08

Surely you've got some sparkle to throw at it.

0:40:080:40:10

-A bit of bling. Yep.

-A bit of bling.

0:40:100:40:12

Yeah, yeah. We need like a motif for decoration.

0:40:120:40:14

Could you make us anything?

0:40:140:40:16

Just something to stand up...

0:40:160:40:17

You know, you're arty, you.

0:40:170:40:19

You make your own Christmas cards.

0:40:190:40:20

I do. Have you got some tinfoil?

0:40:200:40:22

-Yeah.

-Yeah.

-Pass me some tinfoil.

-Yep, there you go.

0:40:220:40:25

Right, I am going to...

0:40:250:40:27

I'm going to amaze you and show you why I should have a Blue Peter girl.

0:40:270:40:31

-What's going on here?

-You'd be amazed at the things that I can do.

0:40:310:40:35

I can juggle, I can eat fire and I can make these.

0:40:350:40:38

I went on a course at vicar school.

0:40:380:40:40

-Did you?

-Yeah.

-It's brilliant, vicar school, I might go.

0:40:400:40:44

-Can you tell what is yet?

-It's got four legs.

0:40:440:40:47

I've got all the home-made Christmas decorations that my kids made

0:40:480:40:51

-when they were little.

-So have I!

-I've still got all those.

0:40:510:40:53

-I put them on the tree every year.

-Yeah, me too.

0:40:530:40:55

Every year there's a little bit more fallen off them

0:40:550:40:57

and they're a little bit more dog-eared.

0:40:570:40:59

-This is good, this.

-I know what it is.

0:40:590:41:01

-What is it?

-I just need to find his little red nose.

-Oh, Rudolph!

0:41:010:41:04

It is Rudolph. But he's not got his red nose yet

0:41:040:41:06

so I'm just going to pinch a bit of this.

0:41:060:41:07

Just get one of those on it.

0:41:070:41:10

Let's put him his red nose on.

0:41:100:41:12

-That's genius.

-Look at that, eh?

0:41:130:41:15

-Brilliant, isn't it?

-There we go.

-ALL:

-Yay!

0:41:150:41:18

-Oh, that's brilliant.

-It is good.

0:41:200:41:22

I want to take that home, stick it on my tree.

0:41:220:41:24

Do you want to do a bit of spun sugar?

0:41:240:41:26

-Yeah, let's give it a go.

-Let's try.

-I'm going to lean back.

0:41:260:41:29

I would.

0:41:290:41:30

Well, there you go, Kingy.

0:41:300:41:32

-Oh, yes.

-There you go.

0:41:320:41:35

-It looks beautiful.

-It'll look even more beautiful in a minute.

0:41:350:41:38

See what this does.

0:41:380:41:39

I've got some gold.

0:41:410:41:42

It's Christmas.

0:41:460:41:48

It's so festive.

0:41:480:41:50

Oh, please, please, please.

0:41:510:41:53

-Yeah, go on.

-Can I? Thanks.

0:41:530:41:55

Oh, look at that!

0:42:000:42:01

That's for us. Now, I've got these.

0:42:070:42:09

These are special indoor light-up-your-cake sparklers.

0:42:090:42:13

And we'll have one there, yeah?

0:42:160:42:19

It looks amazing.

0:42:190:42:20

That...is our croque-en-bouche.

0:42:200:42:24

It is so Christmassy.

0:42:270:42:30

Right...

0:42:330:42:35

Come on, let's taste this little one.

0:42:350:42:38

Oh, I love it. Oh, this looks amazing.

0:42:380:42:40

I'm trying to take a delicate, ladylike size portion but...

0:42:400:42:44

-No.

-Do you know what...?

0:42:440:42:46

-Oh, man, that's great.

-It's gorgeous.

0:42:510:42:54

You're welcome.

0:42:560:42:57

Christmas croque-en-bouche.

0:42:580:43:00

They'll be talking about it for years.

0:43:000:43:02

Oh, Kate, merry Christmas.

0:43:020:43:04

-It's been lovely to meet you.

-Merry Christmas.

0:43:040:43:06

-Merry Christmas to you.

-And to your families and to those you love.

0:43:060:43:09

-Thank you.

-And you.

-Merry Christmas.

0:43:090:43:10

-And Merry Christmas to you, too.

-Merry Christmas, gang.

0:43:100:43:13

The Hairy Bikers create mouthwatering festive dishes and get into the spirit of the season with special guest Rev Kate Bottley.

Christmas is a wonderful time to celebrate with food and the Hairy Bikers create the perfect meals for the big day. On this episode the Bikers cook up a cherry and bourbon glazed gammon, rolled and stuffed turkey breast and legs, as well as a magnificent Christmas croquembouche - a fabulous centerpiece dessert, as they get to know how Kate spends her Christmas. Alongside the recipes and fun, there are also fantastic ideas for homemade edible Christmas presents.