0:00:02 > 0:00:03Christmas. We love this time of year.
0:00:03 > 0:00:08Yeah, wrapping presents, decorating the tree and generally making merry.
0:00:08 > 0:00:12And nothing beats a bit of Christmas home cooking
0:00:12 > 0:00:14shared with family and friends.
0:00:14 > 0:00:18Delicious festive food for all occasions packed with flavour and
0:00:18 > 0:00:21- full of love. - Ding Dong merrily on high.
0:00:21 > 0:00:25And we'll be joined by some familiar faces to get us all into the festive
0:00:25 > 0:00:27- spirit.- Oh, my goodness!
0:00:27 > 0:00:30That is preposterously wonderful.
0:00:30 > 0:00:34- Merry Christmas.- We'll also find out how to make someone's day with
0:00:34 > 0:00:37delicious, home-made foodie gifts.
0:00:40 > 0:00:43So, hang up your stockings, tweak your tinsel...
0:00:43 > 0:00:46Turn on your fairy lights and relax.
0:00:46 > 0:00:48- BOTH:- We're home for Christmas!
0:01:03 > 0:01:05Imagine, Dave. Christmas is over,
0:01:05 > 0:01:08you're recovering from all that wonderful food.
0:01:08 > 0:01:11The relatives have gone home, you're looking forward
0:01:11 > 0:01:13to the New Year but somehow you just feel...
0:01:13 > 0:01:15Well, you feel a bit lost.
0:01:15 > 0:01:17Oh, yeah, I know that feeling, mate.
0:01:17 > 0:01:19It's called the Crimbo limbo.
0:01:19 > 0:01:21You know, it's those in-betweeny days.
0:01:21 > 0:01:24You know what the antidote to that is, though, mate?
0:01:24 > 0:01:26Cooking up some more fun, festive food!
0:01:26 > 0:01:28Yay!
0:01:30 > 0:01:35So, today, we're making figs stuffed with Stilton wrapped in Parma ham
0:01:35 > 0:01:39with a beetroot, walnut and apple salsa.
0:01:39 > 0:01:44Plus chestnut and chocolate roulade with Christmas pudding parfait.
0:01:44 > 0:01:49And we're joined by Alex Jones to find out how she spends Christmas.
0:01:49 > 0:01:50I don't do Christmas by half.
0:01:50 > 0:01:54- No, you don't!- I mean, get the jumpers out - I love sparkle.
0:01:57 > 0:02:01But first, a dish that turns your leftover turkey
0:02:01 > 0:02:02into a powerful salad.
0:02:02 > 0:02:05- It's...- Bang bang turkey.
0:02:06 > 0:02:09We all love bang bang chicken, so why not bang bang turkey?
0:02:09 > 0:02:10Well, exactly, why not?
0:02:12 > 0:02:15Bang bang chicken, it's like that Chinese salad.
0:02:15 > 0:02:18It's full of spice and flavour, and cold chicken breast.
0:02:18 > 0:02:20Well, we've all got turkey breast left over.
0:02:20 > 0:02:23You could use whatever part of the turkey you wanted.
0:02:23 > 0:02:25And also we've got that really lovely salad.
0:02:25 > 0:02:29Interestingly, we're going to use shredded raw cabbage in this
0:02:29 > 0:02:30and the reason for that is
0:02:30 > 0:02:33it gives a really lovely, powerful, peppery taste and
0:02:33 > 0:02:37it's just fresh and great, perfect for those in-between days.
0:02:37 > 0:02:40We start off by marinating this cooked meat.
0:02:40 > 0:02:42So some chilli powder goes in.
0:02:43 > 0:02:45Some five spice powder.
0:02:45 > 0:02:47There's a bit left in there, mate.
0:02:48 > 0:02:49Some soft brown sugar.
0:02:51 > 0:02:53Soy sauce.
0:02:55 > 0:02:57About a good tablespoon.
0:02:57 > 0:02:59And the juice of about half a lime.
0:03:01 > 0:03:04You know also for the sauce, do you think I should...?
0:03:04 > 0:03:06I'll start the shallots off and start to fry them off, eh?
0:03:06 > 0:03:09Yeah, bang bang chicken has traditionally got a peanut sauce
0:03:09 > 0:03:14but we've taken that sauce several steps further with coconut milk,
0:03:14 > 0:03:16peanut butter and all manner of good things.
0:03:16 > 0:03:19Now, I'm just going to put this turkey into the fridge
0:03:19 > 0:03:21and just leave it to absorb all those wonderful flavours
0:03:21 > 0:03:24while we get on making the sauce and the salad.
0:03:26 > 0:03:30So, to make the sauce, first we start to sweat down a shallot.
0:03:31 > 0:03:33Now, I'm going to grate the garlic finely for this
0:03:33 > 0:03:36because it's going to end up being a sauce.
0:03:36 > 0:03:40Now, as you've seen, and you might say, "What on earth is Kingy doing?"
0:03:40 > 0:03:42Well, I'll tell you.
0:03:42 > 0:03:44I'm stripping the outer skin
0:03:44 > 0:03:47off this beautiful piece of ginger root with a spoon.
0:03:47 > 0:03:52It's the best way to do it - trust me, try it - it's great.
0:03:52 > 0:03:55It's funny, we always talk about the scent of Christmas.
0:03:55 > 0:03:58All of a sudden we've added a new dimension, haven't we?
0:03:58 > 0:04:00Oh, yes. It's lovely.
0:04:00 > 0:04:03And that's the great thing about these in-between days, isn't it?
0:04:03 > 0:04:05You can get a little bit creative, because you know when you open
0:04:05 > 0:04:08the fridge door and the turkey's still there and you get a fright?
0:04:08 > 0:04:10Yah!
0:04:11 > 0:04:14So what you do is you think, "Right, I'm going to get you
0:04:14 > 0:04:16"and you're going,"
0:04:16 > 0:04:19and this is the perfect way to make it all disappear.
0:04:19 > 0:04:21Have you ever been frightened by a turkey?
0:04:21 > 0:04:24I have, well, yeah, cos I keep forgetting it's there.
0:04:24 > 0:04:26Some red chilli, thinly sliced, goes in.
0:04:29 > 0:04:32- Oh, lovely.- Ready. - This is not far off itself, really.
0:04:33 > 0:04:36- In the pan?- Yes.- Ready for it?- Yes.
0:04:37 > 0:04:39Just sear that down.
0:04:40 > 0:04:41Look at those colours.
0:04:41 > 0:04:44To this, we add some coconut milk.
0:04:44 > 0:04:47It's a funny old time between Christmas and New Year, isn't it?
0:04:47 > 0:04:49What do you like to get up to?
0:04:49 > 0:04:51I like going on quite long walks.
0:04:51 > 0:04:55I take the dog out, and off we go.
0:04:55 > 0:05:00I love that and even when it's raining and it's not very nice,
0:05:00 > 0:05:03I love it because then you can come in and treat yourself
0:05:03 > 0:05:04- to something lovely.- Yeah.
0:05:04 > 0:05:06- What about you?- I kind of like to hunker down, really.
0:05:06 > 0:05:09I like to sleep late because inevitably I've cooked at home,
0:05:09 > 0:05:11like you have, because I love cooking
0:05:11 > 0:05:12and I like to keep it simple.
0:05:12 > 0:05:16- Yeah.- And this is the perfect in-between supper.
0:05:16 > 0:05:17You know what else I like to do?
0:05:17 > 0:05:20- Falling asleep in front of the telly.- Oh, I know. I love that.
0:05:20 > 0:05:23- It's so great. - I always like Scrooge.
0:05:23 > 0:05:26I've always got to have A Christmas Carol.
0:05:26 > 0:05:29"Oh, we will have a turkey on the table, Mr Scrooge."
0:05:29 > 0:05:31- Just brilliant.- Oh, it's brilliant, The Guns Of Navarone.
0:05:31 > 0:05:34Oh, that's excellent, isn't it?
0:05:34 > 0:05:38The Guns Of Navarone. "The sea shall not have them." Oh, I love...
0:05:39 > 0:05:42- Yeah!- Yeah. It's there. The films.- Love it.
0:05:42 > 0:05:45Turkey stock, cos, after all, we haven't wasted any of the turkey.
0:05:45 > 0:05:47That goes in.
0:05:49 > 0:05:52So, just to recap, in this pan, I had the shallot,
0:05:52 > 0:05:54which was kind of frizzling away nicely.
0:05:54 > 0:05:56We put into that some garlic,
0:05:56 > 0:06:00some ginger, some chilli and then I put some coconut milk in,
0:06:00 > 0:06:03some stock and now some peanut butter.
0:06:03 > 0:06:04Oh, do us a favour, Kingy.
0:06:04 > 0:06:07No worries, dude, on its way.
0:06:07 > 0:06:10- We haven't finished with the flavour yet.- Ooh, no!
0:06:10 > 0:06:13Some rice wine vinegar for a bit of sharpness.
0:06:15 > 0:06:16Some soy sauce.
0:06:17 > 0:06:20Now, I know there are a lot of ingredients on this but, honestly,
0:06:20 > 0:06:24get all your stuff out, set yourself a little place out and it isn't as
0:06:24 > 0:06:26complicated as it looks.
0:06:26 > 0:06:27Soft brown sugar.
0:06:29 > 0:06:31And some ketjap manis.
0:06:31 > 0:06:34That's like the Indonesian sort of reduced soy sauce.
0:06:34 > 0:06:39It's thick and, look at that, it's almost like treacle.
0:06:39 > 0:06:41You know what I'm going to do, mate? I'm going to get on.
0:06:41 > 0:06:43I'm going to chop our finishing dressings.
0:06:43 > 0:06:46- Oh, yeah.- So I'll get on with that, mate, so it's all ready and prepped.
0:06:46 > 0:06:49Last thing for the sauce is more lime juice.
0:06:51 > 0:06:54Pop that in. We can always add more but we can't take it out.
0:06:55 > 0:06:58Now, we just let that cook until it reduces a bit
0:06:58 > 0:07:00but it won't take long, two or three minutes.
0:07:00 > 0:07:01It's quite thick and chunky anyway.
0:07:01 > 0:07:04And we've got an amazing guest today, Kingy.
0:07:04 > 0:07:06We've got our old mate Alex Jones coming in a bit.
0:07:06 > 0:07:08- Oh, she's lush.- She's lush.
0:07:08 > 0:07:10We love her. We do.
0:07:10 > 0:07:12- Can't cook for toffee.- No.
0:07:13 > 0:07:16I think that's there, Si. It's lovely.
0:07:16 > 0:07:17I think we can start to build, now.
0:07:17 > 0:07:20I think we can. So...
0:07:20 > 0:07:22this is a put-it-all-on-one-platter and
0:07:22 > 0:07:24plonk-it-in-the-middle-of-the-table job.
0:07:24 > 0:07:28As Dave was saying before, this time, in the in-betweeny days,
0:07:28 > 0:07:33let's make it easy. So, we've got some courgette, some radish,
0:07:33 > 0:07:37some spring onions, carrot and red pepper.
0:07:37 > 0:07:39Now, we're using raw cabbage.
0:07:39 > 0:07:42The reason is it's fresh, it's lovely,
0:07:42 > 0:07:47it's tasty and it gives a real, lovely, peppery flavour to the dish.
0:07:47 > 0:07:51Can I have some of that wonderful marinade from your turkey?
0:07:51 > 0:07:54- Well, we'll need the turkey anyway. - Yeah.
0:07:57 > 0:07:59- There we go.- Oh, lush, mate.
0:07:59 > 0:08:04- There we are.- Right, just going to toss that together. Like that.
0:08:04 > 0:08:07Taste that turkey - let me know what you think.
0:08:07 > 0:08:10I said it seems odd to marinate cooked meat but it's with cold
0:08:10 > 0:08:13- ingredients.- Oh, man, that's awesome.
0:08:13 > 0:08:15It's just given that turkey a new lease of life.
0:08:17 > 0:08:20Now, look at that, it's thickened up beautifully.
0:08:20 > 0:08:21Put that in there.
0:08:22 > 0:08:25Look at the colours. How fab is that?
0:08:25 > 0:08:27Look.
0:08:27 > 0:08:30Cos the cabbage is quite robust, even though the sauce is warm -
0:08:30 > 0:08:33it's not boiling - it shouldn't wilt it too much.
0:08:37 > 0:08:38That is going to be so good.
0:08:39 > 0:08:41Now, just put that on top there like that.
0:08:47 > 0:08:49- Oh!- How's that?
0:08:50 > 0:08:52Put the bang bang turkey on the podium.
0:08:56 > 0:08:58Mm!
0:08:58 > 0:09:00- I want my turkey.- Oh, man!
0:09:02 > 0:09:05You get all of those lovely, lovely flavours.
0:09:05 > 0:09:07The ginger, the lime.
0:09:07 > 0:09:09Aw, it's great.
0:09:09 > 0:09:13This is a perfect meal for in between Christmas and New Year.
0:09:13 > 0:09:17And, again, it's a leftover special but what a leftover special.
0:09:17 > 0:09:21- Love it.- And that's one turkey you can truly take to the party.
0:09:21 > 0:09:22It's brilliant.
0:09:22 > 0:09:28Bang bang turkey salad, a powerful dish packed with flavour.
0:09:29 > 0:09:32The perfect dish for those in-between days.
0:09:45 > 0:09:48When the big day's over and all the pressies are delivered,
0:09:48 > 0:09:51you sometimes need a last-minute gift.
0:09:52 > 0:09:55Well, don't buy one, make one.
0:09:55 > 0:09:58And Lisa Card has the perfect solution.
0:10:04 > 0:10:07What I'm going to make is some Italian amaretti biscuits.
0:10:08 > 0:10:12Kind of like crunchy almond macaroons, I guess,
0:10:12 > 0:10:15if you're looking for a modern-day kind of equivalent.
0:10:15 > 0:10:17You can put them in a little spice jar like I have
0:10:17 > 0:10:19or you could just find a little jar
0:10:19 > 0:10:22that you've used and upcycle it and make it look pretty and Christmassy.
0:10:22 > 0:10:26And you can make them a few weeks in advance and kind of bag
0:10:26 > 0:10:29them up and have them ready if you want to give them to teachers and
0:10:29 > 0:10:31things like that but a really lovely gift.
0:10:36 > 0:10:38You can buy them in Italian delis now.
0:10:40 > 0:10:43You can get the soft ones or you can get the crunchy ones but the ones
0:10:43 > 0:10:45we're making today are going to be the crunchy ones.
0:10:56 > 0:10:59The amaretti are the biscuits and the amaretto is the liqueur.
0:11:01 > 0:11:03Funnily enough, though, it's just an almond flavour,
0:11:03 > 0:11:05so you don't have to use the liqueur in the biscuits,
0:11:05 > 0:11:07you can just use almond extract
0:11:07 > 0:11:09which gives that real, nice, almondy flavour.
0:11:09 > 0:11:13Just fold it in nice and gently to keep the air into the mixture and
0:11:13 > 0:11:17then you're going to have one of two types of mixtures and I've had it
0:11:17 > 0:11:19both ways. It can be quite soft,
0:11:19 > 0:11:22where you can pipe it onto a tray and then
0:11:22 > 0:11:24you bake them in the oven, or, if it's slightly firmer,
0:11:24 > 0:11:25which is almost easier,
0:11:25 > 0:11:28you can actually just roll them into little balls.
0:11:31 > 0:11:35If you wanted to be super precise, you could weigh this out
0:11:35 > 0:11:39but I quite like the rustic nature of giving a home gift
0:11:39 > 0:11:41where they're not all uniform.
0:11:42 > 0:11:44I would just buy them, if I wanted to do that.
0:11:46 > 0:11:47And then just pop them on the tray
0:11:47 > 0:11:50and bake them for 15 minutes until they kind of go crispy.
0:11:50 > 0:11:52You have to be quite brave.
0:11:52 > 0:11:56You have to catch them where they're kind of just going beyond golden
0:11:56 > 0:11:58but not too dark brown because you want them
0:11:58 > 0:12:00to be crispy all the way through to the middle.
0:12:00 > 0:12:02But, you know what, if you don't get it right,
0:12:02 > 0:12:04it doesn't matter, because they're still great,
0:12:04 > 0:12:07cos that slight, little, soft bit in the middle is quite tasty, too,
0:12:07 > 0:12:09so, either way, you're going to have a great gift.
0:12:09 > 0:12:12They taste pretty great within about ten minutes of coming out the oven,
0:12:12 > 0:12:14they taste good.
0:12:14 > 0:12:15So, once they're cool,
0:12:15 > 0:12:18you can put them in a cellophane bag or in a little jar.
0:12:21 > 0:12:24I've got lots of friends I can think of that would be really appreciative
0:12:24 > 0:12:26to receive something like this,
0:12:26 > 0:12:29so I hope some of them would make me some, too.
0:12:38 > 0:12:40Well, we've got some company now
0:12:40 > 0:12:44and this guest could brighten up any in-betweeny day, Christmas or not,
0:12:44 > 0:12:46Alex Jones.
0:12:46 > 0:12:47Thank you, boys.
0:12:47 > 0:12:50- Hello and welcome, Alex. How are you?- Very well. How are you?
0:12:50 > 0:12:52We're all right. You're looking very festive.
0:12:52 > 0:12:55- Well, I don't do Christmas by half. - No, you don't!- No, you don't!
0:12:55 > 0:12:58I mean, get the jumpers out, I love sparkle.
0:12:58 > 0:13:00- Do you love Christmas?- I do, I do.
0:13:00 > 0:13:03But it starts for me in about end of October.
0:13:03 > 0:13:05I mean, my husband finds it all a bit too much.
0:13:05 > 0:13:09- Yes.- Yes.- So, are you an early Christmas present shopper?
0:13:09 > 0:13:12Oh, no. No, last minute, but I'm early on the sherry!
0:13:12 > 0:13:14THEY LAUGH
0:13:14 > 0:13:17You're early on the Christmas spirit.
0:13:17 > 0:13:18On the Christmas spirit.
0:13:18 > 0:13:20Organisation, not so much.
0:13:20 > 0:13:22Your family, do you ever have Stilton at Christmas?
0:13:22 > 0:13:24We do, we love a bit of Stilton.
0:13:24 > 0:13:26- Yes, tick.- Tick.
0:13:26 > 0:13:28- Figs?- Figs, love figs.
0:13:28 > 0:13:30- Tick.- Oh, we're doing well.
0:13:30 > 0:13:32We're going to be doing figs that are stuffed with Stilton,
0:13:32 > 0:13:34wrapped in Parma ham
0:13:34 > 0:13:37and roasted with thyme and honey and served with...
0:13:37 > 0:13:40With a fabulous apple and beetroot salsa.
0:13:40 > 0:13:42It's all mixed in, it's going to be fab.
0:13:44 > 0:13:47First off, I've got to just take the top off my figs.
0:13:47 > 0:13:50- Give us a couple to take off for you.- Oh, these are so ripe.
0:13:50 > 0:13:53We take them and we put a cross in them, like so.
0:13:54 > 0:13:56- It's quite far down, isn't it?- Yeah.
0:13:56 > 0:13:58Then you squeeze it from the bottom.
0:13:58 > 0:14:01You see, it just opens up, just like a blossom.
0:14:01 > 0:14:02Look at this, they're like orchids.
0:14:04 > 0:14:07I mean, Alex, this has been a massive year for you
0:14:07 > 0:14:08and, obviously, having a baby,
0:14:08 > 0:14:11this is your first Christmas with your new family.
0:14:11 > 0:14:13It is and I suppose when I, you know,
0:14:13 > 0:14:17imagined having children, I'd always imagined it at Christmas time
0:14:17 > 0:14:20and the idea for me of having a family was always the one thing
0:14:20 > 0:14:24I always wanted, so we are just thrilled that this is going to be
0:14:24 > 0:14:27- the first year with little Ted. - What is Christmas like for you?
0:14:27 > 0:14:31Well, Charlie's from New Zealand, so he's been living in the UK for about
0:14:31 > 0:14:3618 years and every year so far, he's been with myself and my parents,
0:14:36 > 0:14:38because I'm a bit of a child when it comes to Christmas -
0:14:38 > 0:14:41I can't bear the thought of being away from my own parents.
0:14:41 > 0:14:44It's very childish, and I appreciate that,
0:14:44 > 0:14:46but it's just the one time of year I like going home.
0:14:46 > 0:14:48I like everything to be the same
0:14:48 > 0:14:52as it has been since I was a little girl and he's just got to fit in.
0:14:53 > 0:14:56- Poor bloke!- Basically! But when we go home to Mum and Dad's
0:14:56 > 0:14:59house at Christmas, he is not allowed in the kitchen.
0:14:59 > 0:15:01Mum and Dad, they've got their routine, you know,
0:15:01 > 0:15:04they move around each other in the kitchen like a dance
0:15:04 > 0:15:07- and you just have to leave them to it.- It's lovely, that, isn't it,
0:15:07 > 0:15:09when the gang's in the kitchen
0:15:09 > 0:15:12and it's all choreographed cos they've done it for so long.
0:15:12 > 0:15:15- Completely.- It was like my mum at Christmas -
0:15:15 > 0:15:19she was in charge of the kitchen and everybody worked to Mam and she was
0:15:19 > 0:15:22brilliant and I don't think anybody does Christmas like the UK.
0:15:22 > 0:15:26- Oh, I mean...- They don't, do they? - ..my husband keeps saying -
0:15:26 > 0:15:30"Right, we are going to New Zealand for Christmas,"
0:15:30 > 0:15:33- and we are this year - however, who wants a hot Christmas?
0:15:33 > 0:15:37Nobody. I mean, I don't even like it when it's mild here.
0:15:37 > 0:15:39- Who wants mild weather? - No, I hate it!- Get the snow out.
0:15:39 > 0:15:44You see, my thinking behind this is Teddy won't remember this one.
0:15:44 > 0:15:45By the time he does,
0:15:45 > 0:15:48we'll be back in Mum and Dad's house in West Wales!
0:15:48 > 0:15:49THEY LAUGH
0:15:49 > 0:15:52He's on a hiding to nowt, Charlie, isn't he?
0:15:52 > 0:15:54Yeah! So it's going to be a bit strange
0:15:54 > 0:15:57because the weather will be nice, we might have a barbecue.
0:15:57 > 0:15:58It will be very bizarre for me
0:15:58 > 0:16:01but, you know, they're a great family,
0:16:01 > 0:16:04I love my parents-in-law, they're good sorts and they're English,
0:16:04 > 0:16:07- actually, so I'm trying to work on them to move back here.- Oh, right.
0:16:07 > 0:16:11So I hope this will be our first and last Christmas in New Zealand.
0:16:11 > 0:16:13Right, shall we stuff the figs?
0:16:13 > 0:16:16- Yes, why not?- So, we've mashed this to a point of oblivion
0:16:16 > 0:16:18and what we do is you take the fig, take this over here.
0:16:18 > 0:16:21- I'll just tidy up a bit. - Thank you.- We're tidying.
0:16:21 > 0:16:23And you just take a little ball of the Stilton
0:16:23 > 0:16:25and push it into that blossoming fig.
0:16:25 > 0:16:29Now, we are going to cook these so it's all going to melt and it's
0:16:29 > 0:16:31going to mix in. You know, like, the sour Stilton
0:16:31 > 0:16:34- is going to mix with the sweet fig. It's going to be fabulous.- It is.
0:16:34 > 0:16:38So, would you have this as a starter or would you have this as,
0:16:38 > 0:16:42you know, something like a canape in a drinks party?
0:16:42 > 0:16:44I'd have it in front of the telly!
0:16:44 > 0:16:46THEY LAUGH
0:16:46 > 0:16:47Watching The Great Escape!
0:16:47 > 0:16:49It would be a starter, I think,
0:16:49 > 0:16:52- because it's quite a substantial thing.- It's quite rich, isn't it?
0:16:54 > 0:16:56I'm going to wrap these in the Parma ham.
0:16:56 > 0:16:59Any kind of air-dried ham would do.
0:16:59 > 0:17:01Serrano, presunto.
0:17:01 > 0:17:03Take it like so.
0:17:03 > 0:17:06And just about two thirds of the way up,
0:17:06 > 0:17:09just wrap it, caress it, put it in its little blanket.
0:17:09 > 0:17:13It's like Jesus in his swaddling bands in the manger.
0:17:13 > 0:17:16- Made from ham.- Will that stay like that, then?
0:17:16 > 0:17:18- Yeah, yeah.- All that will happen is
0:17:18 > 0:17:21the ham will tighten around as it cooks.
0:17:21 > 0:17:23It will tighten around the fig and
0:17:23 > 0:17:25then you get the crispy edges to it. It's so nice.
0:17:25 > 0:17:28It's like how your jeans go tight around you by about Boxing Day.
0:17:30 > 0:17:33I mean, Alex, if you cooked Christmas dinner,
0:17:33 > 0:17:35- what would it be like? - Terrible.- Really?
0:17:35 > 0:17:39Oh, I mean, I've never cooked a Sunday lunch,
0:17:39 > 0:17:42let alone a Christmas dinner.
0:17:42 > 0:17:45But, you see, Mum and Dad are brilliant cooks, you know?
0:17:45 > 0:17:47So, Mum does the traditional stuff,
0:17:47 > 0:17:49Dad does the more experimental stuff -
0:17:49 > 0:17:51he likes sort of curries, risottos,
0:17:51 > 0:17:53that sort of thing, and, between them,
0:17:53 > 0:17:56they're a force to be reckoned with in the kitchen.
0:17:56 > 0:17:59I just didn't get the memo. I don't know what happened to me.
0:17:59 > 0:18:02My sister is fantastic and they tried their best.
0:18:02 > 0:18:05They cooked with us when we were children, I'm married to a chef.
0:18:06 > 0:18:08I don't know what happened.
0:18:08 > 0:18:11If we had to force you to cook us Christmas dinner,
0:18:11 > 0:18:14- what would you cobble up for us? - I think I'd go traditional.
0:18:14 > 0:18:16I'd probably add a Yorkshire pudding.
0:18:16 > 0:18:18- I know it's not right. - No, no, I agree.
0:18:18 > 0:18:20Is there any time in life when you wouldn't want a Yorkshire pudding?
0:18:20 > 0:18:22- No.- No.- No.- No.- True.
0:18:22 > 0:18:24So I'd go Yorkshire pudding.
0:18:26 > 0:18:29What we've got now is we want some olive oil in here,
0:18:29 > 0:18:30just about a tablespoon.
0:18:33 > 0:18:34And some honey.
0:18:36 > 0:18:38- Do you want me to chop those?- Yeah,
0:18:38 > 0:18:40if you chop the thyme, that would be great.
0:18:40 > 0:18:42And that's that soft thyme, so the stalks and everything can go in.
0:18:44 > 0:18:46So, so far, we've taken the tops off the figs,
0:18:46 > 0:18:48we've cut a cross in the top and opened the fig up,
0:18:48 > 0:18:51stuffed it with mashed Stilton and wrapped it in Parma ham and in this
0:18:51 > 0:18:56bowl, I've got some honey and some oil and Si's chopping some thyme.
0:18:56 > 0:18:59Everything has its place on this little simple dish
0:18:59 > 0:19:01and just drizzle the honey and oil,
0:19:01 > 0:19:05make sure every fig's got a little bit.
0:19:05 > 0:19:09You see - honey, Stilton, sweet, savoury, crispy.
0:19:09 > 0:19:11We're trying to tick those boxes, Alex.
0:19:11 > 0:19:13I think I could manage this recipe.
0:19:13 > 0:19:17- Yeah.- Yeah.- I think you do yourself a disservice.
0:19:17 > 0:19:19I think if you concentrated on stuff,
0:19:19 > 0:19:21because, as your career has shown,
0:19:21 > 0:19:23you can do anything you put your mind to.
0:19:23 > 0:19:25- Oh, thank you, Si.- Yeah, if you don't get fired!
0:19:28 > 0:19:29That was back in the day.
0:19:29 > 0:19:32I mean, you know, I started off in television as a runner, you know,
0:19:32 > 0:19:35as most people do, and worked my way up and I was hideous at it.
0:19:35 > 0:19:39I picked up Michael Crawford, you know, the first Phantom, Michael,
0:19:39 > 0:19:41you know, Some Mothers Do 'Ave 'Em,
0:19:41 > 0:19:45from the airport and the director-producer had said to me,
0:19:45 > 0:19:47"Now, take him for some lunch
0:19:47 > 0:19:49"because we're not quite ready for him,
0:19:49 > 0:19:51"take him for some lunch on the way to the set."
0:19:51 > 0:19:54So I took him to a McDonald's drive-through.
0:19:54 > 0:19:56You took him into a McDonald's drive-through?
0:19:56 > 0:19:59Well, I did, because I didn't have any money, Si,
0:19:59 > 0:20:02and I didn't have petty cash and so that's all I could afford.
0:20:02 > 0:20:05I mean, he hasn't had a chicken nugget for years
0:20:05 > 0:20:07and he enjoyed it.
0:20:07 > 0:20:09You know...!
0:20:09 > 0:20:12"Where are you with Michael?" "Oh, at the drive-through."
0:20:12 > 0:20:14- We'll be there now!- Oh, oh!
0:20:14 > 0:20:16- That is genius!- And was that what got you the sack?
0:20:16 > 0:20:18No, it wasn't that.
0:20:18 > 0:20:19I think it was probably, um...
0:20:21 > 0:20:24We were filming with an orchestra and Julian Lloyd Webber,
0:20:24 > 0:20:27who's Andrew, Sir Andrew Lloyd Webber's brother,
0:20:27 > 0:20:31was doing a big solo on the cello and he said, "Listen, Alex,
0:20:31 > 0:20:33"do you mind just watching my cello
0:20:33 > 0:20:36"because I need to take a phone call."
0:20:36 > 0:20:38- Oh, no!- I went, "Yes, no problem."
0:20:39 > 0:20:43Anyway, I got chatting to this parking attendant,
0:20:43 > 0:20:48who was quite handsome, and, when Julian Lloyd Webber came back,
0:20:48 > 0:20:53the said cello, Stradivarius, worth millions, had disappeared.
0:20:53 > 0:20:54Oh, no!
0:20:54 > 0:20:56Oh, I felt cold.
0:20:56 > 0:20:59And so we looked everywhere for this cello - nowhere to be found.
0:20:59 > 0:21:02Luckily, somebody had seen this cello on its own
0:21:02 > 0:21:04and taken it and put it under the stage but, of course,
0:21:04 > 0:21:06this was three quarters of an hour later.
0:21:06 > 0:21:08- I mean, the man was raging by this point.- Aw!
0:21:08 > 0:21:11- I think that was the icing on the cake.- So that's what did it.
0:21:11 > 0:21:13That's what did it, probably.
0:21:13 > 0:21:16But you have to say, Alex, that you did that in style.
0:21:16 > 0:21:18- If you're going to go down, you go down properly.- And to be fair,
0:21:18 > 0:21:21the same company who fired me then rang me a week later and said,
0:21:21 > 0:21:25"Look, you can't be a researcher or a runner any more but would
0:21:25 > 0:21:27"you like to come in and do a screen test?"
0:21:27 > 0:21:29And then that's how I started as a presenter.
0:21:29 > 0:21:31Well, there you go. Right, well,
0:21:31 > 0:21:34I've got that finely chopped thyme and we just sprinkle.
0:21:34 > 0:21:38Make sure - it is Christmas - each fig has got its fair share.
0:21:39 > 0:21:41Now, we pop that into a hot oven.
0:21:41 > 0:21:43- Hot!- Hot!
0:21:43 > 0:21:46200 degrees Celsius for 15 minutes,
0:21:46 > 0:21:49which gives my friend here just time
0:21:49 > 0:21:52to knock up his apple and beetroot salsa.
0:21:52 > 0:21:53# Uno, dos, tres
0:21:53 > 0:21:56# Cuatro, cinco, seis, uno, dos, tres, cuatro, cinco, seis... #
0:21:56 > 0:21:59- Not that sort of salsa. - No, no, no.
0:21:59 > 0:22:02You did a fabulous salsa on Strictly, didn't you?
0:22:02 > 0:22:05It was awful! My mother, right, she was watching me on Strictly,
0:22:05 > 0:22:08week one, and she said, "Oh, Alex,
0:22:08 > 0:22:11"how long is this going to go on for? Because I enjoy this programme
0:22:11 > 0:22:15"normally and this is really putting me off - I feel stressed."
0:22:15 > 0:22:16I said, "All right, Mam,
0:22:16 > 0:22:18"don't worry, I'll be out probably week three."
0:22:18 > 0:22:21Anyway, semifinals, I was still there,
0:22:21 > 0:22:23- and it was just to annoy my mother! - Oh, gosh!
0:22:25 > 0:22:27Right, mate, could you dice me?
0:22:27 > 0:22:28- Certainly will.- Thank you.
0:22:28 > 0:22:32Onion and then we start with the beetroot.
0:22:34 > 0:22:37Now, you know the beetroot that you get in the vacuum packs - it's that,
0:22:37 > 0:22:39it's not the pickled one.
0:22:39 > 0:22:40Don't use the pickled one.
0:22:40 > 0:22:42Just boiled beetroot, isn't it?
0:22:42 > 0:22:44Exactly. Just an apple.
0:22:44 > 0:22:48I'm just going to dice that the same size as our beetroot.
0:22:50 > 0:22:53Add it to the bowl. Dave's coming over with the onion.
0:22:53 > 0:22:56It's just a lovely assembly, this, and it's really quite quick.
0:22:56 > 0:22:57Great mixture of flavours, isn't it?
0:22:57 > 0:23:00It is, it's lovely. And then we're going to take some thyme and some
0:23:00 > 0:23:03tarragon. Use the soft parts of both
0:23:03 > 0:23:06and just chop that really, really finely.
0:23:10 > 0:23:13- Would you mind chopping me some walnuts, Dave, please?- Certainly.
0:23:15 > 0:23:17- Look at the colours, aren't they lovely?- Oh, beautiful.
0:23:17 > 0:23:19It's the flavours of Christmas as well, isn't it?
0:23:19 > 0:23:21Absolutely, man, absolutely.
0:23:21 > 0:23:25And, then, what we're going to do is make, in a very large bowl,
0:23:25 > 0:23:27some cider vinegar,
0:23:27 > 0:23:32about a tablespoon, and then two tablespoons of walnut oil.
0:23:33 > 0:23:35- Oh, walnut oil.- Yes, it's lovely.
0:23:35 > 0:23:38And this is going to be our dressing. A bit of salt.
0:23:38 > 0:23:41Not too much. A little bit of pepper.
0:23:44 > 0:23:45Give it a mix.
0:23:49 > 0:23:53And that goes over...the salsa.
0:23:53 > 0:23:56It's kind of the Christmas colours as well, isn't it?
0:23:56 > 0:23:57It is, it's lovely.
0:23:57 > 0:23:59And we just give it a stir.
0:24:04 > 0:24:05And then put...
0:24:06 > 0:24:09..some lovely walnuts into the salsa
0:24:09 > 0:24:14and then save some to sprinkle over
0:24:14 > 0:24:17the plate as a lovely finish, and it'll look really nice.
0:24:17 > 0:24:20And the walnuts will say it's Christmas still.
0:24:20 > 0:24:22Great, I'll get the serving plate.
0:24:22 > 0:24:24- Yes.- Are we there, mate?
0:24:24 > 0:24:26- Oh, yes.- Fantastic.
0:24:26 > 0:24:28A thing of beauty, actually.
0:24:29 > 0:24:33- Oh. Not too shabby, are they?- How lovely are they?
0:24:33 > 0:24:34That liquor's going to be beautiful.
0:24:34 > 0:24:37Right, well, I think what we'll do...
0:24:40 > 0:24:41..we'll put a bit of this...
0:24:43 > 0:24:46- ..on the bottom.- It's oozy-licious, isn't it?
0:24:47 > 0:24:49It's all your super foods in there.
0:24:49 > 0:24:50It is, it is, they're all there.
0:24:53 > 0:24:56- That should be big enough, I think. - Oh, aye, yeah!
0:24:56 > 0:24:57Beautiful.
0:24:59 > 0:25:00They remind me of little jacket potatoes.
0:25:00 > 0:25:02THEY LAUGH
0:25:02 > 0:25:06- Bring it back to basic. - See, this is the best bit.
0:25:06 > 0:25:08You've got a fig, the thyme, the honey.
0:25:11 > 0:25:13Beautiful.
0:25:15 > 0:25:16A few sprinkles of walnuts.
0:25:19 > 0:25:20Alex, there you go.
0:25:22 > 0:25:24Oh, look at that!
0:25:24 > 0:25:26DAVE LAUGHS
0:25:30 > 0:25:33Yes! That is amazing!
0:25:33 > 0:25:35Oh!
0:25:35 > 0:25:37- Yes?- Taste sensation...
0:25:37 > 0:25:39- I think it's a hit.- ..right there.
0:25:39 > 0:25:41- Can we join you?- Go on.
0:25:43 > 0:25:46- Mm!- Mm!
0:25:46 > 0:25:49- That works well.- It does, doesn't it?- Mm!- Mm!
0:25:49 > 0:25:52It's sweet, it's salty, it's savoury.
0:25:52 > 0:25:54Full of flavours of Christmas.
0:25:54 > 0:25:56It's delicious. Don't mind me.
0:25:56 > 0:25:58- WHISPERING:- I think she likes it. - I think we're on winner.
0:26:01 > 0:26:04Figs stuffed with Stilton wrapped in Parma ham with beetroot,
0:26:04 > 0:26:06walnut and apple salsa.
0:26:06 > 0:26:11A dish for between Christmas and New Year that oozes flavour.
0:26:27 > 0:26:30Now, Christmas is the season to spread peace and joy,
0:26:30 > 0:26:33so why not brighten up somebody's day
0:26:33 > 0:26:36with a really thoughtful gift that's made with love?
0:26:36 > 0:26:38Jo Ingleby has a great idea
0:26:38 > 0:26:42for a gift that's not only fun but tasty, too.
0:26:43 > 0:26:48We're going to make a Christmas tree made from crackers.
0:26:48 > 0:26:52This is something a little bit unusual which you can either serve
0:26:52 > 0:26:56yourselves as the centre of a cheese board or a kind of tapas or you can
0:26:56 > 0:26:59take it as a gift for friends.
0:26:59 > 0:27:01I get my kids involved in making this as well, because it's a really
0:27:01 > 0:27:03lovely, fun thing to make as a family.
0:27:03 > 0:27:06It doesn't take too long as well.
0:27:06 > 0:27:07You could use oat flour for this,
0:27:07 > 0:27:11but that can be tricky to get hold of, so what I do is just get regular
0:27:11 > 0:27:14porridge oats and just whizz them really quickly in a food processor,
0:27:14 > 0:27:16and you've basically made your own oat flour
0:27:16 > 0:27:19and it costs a fraction of the price.
0:27:21 > 0:27:24And then you're adding to that some different flavours.
0:27:24 > 0:27:26This is where your creativity comes into it.
0:27:26 > 0:27:28You can add anything you like to this.
0:27:28 > 0:27:31You can make them really hot and spicy, if you want to.
0:27:31 > 0:27:34You could add a little bit of Stilton or some grated Parmesan
0:27:34 > 0:27:36to give a cheesy flavour.
0:27:46 > 0:27:49The key is rolling out the crackers really, really thin.
0:27:49 > 0:27:51So, we're talking, you know,
0:27:51 > 0:27:53probably about the thickness of a 5p piece.
0:27:56 > 0:27:59I use a variety of star-shaped cutters here.
0:27:59 > 0:28:01You can buy a set, if you want to,
0:28:01 > 0:28:04but what I did is raided my children's Play-Doh kit,
0:28:04 > 0:28:07and I also got some cookie cutters, different sized,
0:28:07 > 0:28:08borrowed some from friends.
0:28:08 > 0:28:11It really doesn't matter about being perfect here.
0:28:11 > 0:28:13Each star that you make is going to need a hole in the middle.
0:28:13 > 0:28:16There's lots of ways you can do that, but it needs to be absolutely
0:28:16 > 0:28:18in the middle, so be careful with this one,
0:28:18 > 0:28:21otherwise you're going to have a wobbly Christmas tree.
0:28:25 > 0:28:28And you pop that straight into a hot oven,
0:28:28 > 0:28:30and it takes about ten minutes.
0:28:30 > 0:28:32They should look like they're starting to...just a tiny bit
0:28:32 > 0:28:35of puffing going on, and they're just going brown.
0:28:35 > 0:28:37Basically, they need to feel quite dry when you pick them up.
0:28:37 > 0:28:40If they still feel heavy and quite dense, then they probably need
0:28:40 > 0:28:42a little bit longer.
0:28:44 > 0:28:47So, you need a nice, long stem of rosemary.
0:28:47 > 0:28:50I'm going to strip all the leaves off, apart from the last little
0:28:50 > 0:28:53bunch at the top. So, they're going to stick out of the top
0:28:53 > 0:28:55of the crackers like a little top of a Christmas tree.
0:29:00 > 0:29:03It takes about 20 stars to make a decent-sized Christmas tree.
0:29:03 > 0:29:06So, suddenly, you can see this coming together and starting to look
0:29:06 > 0:29:09like a Christmas tree. It doesn't matter that they're all different
0:29:09 > 0:29:12shapes and sizes, that's perfect. It's a little bit rustic.
0:29:12 > 0:29:14It's a bit of Christmas on your plate.
0:29:19 > 0:29:22You could pop it on to something like a little slate board,
0:29:22 > 0:29:25or a piece of cardboard, so it's got something to sit on,
0:29:25 > 0:29:27and then wrap it up with some cellophane and some ribbons.
0:29:27 > 0:29:30It's very cheap and cheerful, this recipe.
0:29:30 > 0:29:33You're probably spending about £1 on ingredients, making something
0:29:33 > 0:29:36that looks like it's cost you significantly more than that.
0:29:36 > 0:29:39And I've never seen these in the shops, so it's really unique.
0:29:39 > 0:29:41It's really fun, makes you smile and, you know,
0:29:41 > 0:29:44they are just crackers, but they taste really good and, actually,
0:29:44 > 0:29:46you're eating them from a Christmas tree.
0:29:46 > 0:29:48What could be more festive than that?!
0:29:54 > 0:29:56This next one's a bit of a treat, really.
0:29:56 > 0:29:59You know when it's in-betweenies and Christmas is all about treats.
0:29:59 > 0:30:03We wanted to do something that was Christmassy but different.
0:30:03 > 0:30:08And we like different, as you know. It's a Hairy Bikers twist.
0:30:08 > 0:30:12We're going to do, like, a Christmas-flavoured parfait,
0:30:12 > 0:30:15all the flavours of Christmas in a really heavy ice cream.
0:30:15 > 0:30:16What's not to love?!
0:30:16 > 0:30:18HE CHUCKLES
0:30:18 > 0:30:21And, to go with that, a chestnut and chocolate roulade.
0:30:21 > 0:30:23Basically, the most calorific
0:30:23 > 0:30:25chestnut and chocolate roly-poly.
0:30:28 > 0:30:30It sounds like an arctic roll but a posh version.
0:30:30 > 0:30:33- Ah! I love her. I do. I love you.- Sorry.
0:30:33 > 0:30:35- You're keeping it real, aren't you? - Yes.
0:30:35 > 0:30:39- Look, we're trying to posh it up, man, it's Christmas!- Eh?!
0:30:39 > 0:30:42Right, well, let's crack on, and I'll crack the eggs.
0:30:42 > 0:30:43Right.
0:30:43 > 0:30:45For the Christmas parfait,
0:30:45 > 0:30:47add sultanas, orange juice,
0:30:47 > 0:30:49orange zest and rum to a pan,
0:30:49 > 0:30:52with nutmeg, cinnamon and allspice.
0:30:52 > 0:30:55Right, Alex, I'm going to bring this over to you because you've got to
0:30:55 > 0:30:58smell this. This is definitely Christmas.
0:30:58 > 0:30:59Smell.
0:31:00 > 0:31:04Oh, I'd love a plug-in like that for Christmas, you know?
0:31:04 > 0:31:05Yes!
0:31:05 > 0:31:08You know what I mean? So, then, when people came into the house,
0:31:08 > 0:31:10they'd just have a beautiful smell.
0:31:10 > 0:31:12- It's a rummy plug-in. - It definitely is that.
0:31:12 > 0:31:14Beautiful.
0:31:14 > 0:31:16Bring to the boil and simmer.
0:31:18 > 0:31:22Mix four egg yolks with muscovado sugar.
0:31:22 > 0:31:24Just leave that to do its magic.
0:31:24 > 0:31:26Whisk the cream until soft,
0:31:26 > 0:31:30whip up the egg whites until they reach soft peaks.
0:31:30 > 0:31:34Alex, are you a good present buyer at Christmas?
0:31:34 > 0:31:35I'd like to think I am.
0:31:35 > 0:31:38I mean, I sort of...I'm a bit last-minute,
0:31:38 > 0:31:40but I do plan meticulously.
0:31:40 > 0:31:44Because I can't bear being in shops and just having no idea
0:31:44 > 0:31:46what I'm doing. I like to have a list.
0:31:46 > 0:31:49- Yeah.- Hit it hard, bish, bash, bosh, out.
0:31:49 > 0:31:52So, I think about what I'm buying before I go into the shops.
0:31:52 > 0:31:54- I do. Yeah.- And make a list.
0:31:54 > 0:31:57Have you ever had any rubbishy last-minute presents?
0:31:57 > 0:32:00Mm... I've had a few from my husband, actually.
0:32:00 > 0:32:02- But he's not...- Flipping heck! - Oh, do tell.
0:32:02 > 0:32:05Once, I told him I wanted this specific perfume,
0:32:05 > 0:32:06- it's not hard, is it?- No, no.
0:32:06 > 0:32:09And Charlie's hopeless with presents, and I said,
0:32:09 > 0:32:11"Look, don't worry about it, just buy me this perfume."
0:32:11 > 0:32:13- Wrote it down.- You wrote it down?
0:32:13 > 0:32:17I wrote it down. I told him you can only get it at this specific shop
0:32:17 > 0:32:21- in London...- Yeah.- ..so just go there, just give this to the woman,
0:32:21 > 0:32:24job done. I mean, it can't be easier, can it?
0:32:24 > 0:32:26- No.- No.- Christmas Day,
0:32:26 > 0:32:29opened it, aftershave!
0:32:29 > 0:32:31Right make, wrong gender.
0:32:33 > 0:32:35- Ooh...- Flipping heck, man!
0:32:35 > 0:32:37But, to be fair, the same Christmas,
0:32:37 > 0:32:40I bought him a coat, he opened it, I said, "Oh, try it on, try it on,"
0:32:40 > 0:32:43you know, like you do, over your pyjamas. I said, "Try it on."
0:32:43 > 0:32:45And he went, "All right, then." Stood there like that.
0:32:45 > 0:32:48I went, "That doesn't look right. Check the label."
0:32:48 > 0:32:4912 to 13, boys.
0:32:49 > 0:32:52- No!- Yeah. So, that was a bad Christmas, gift-wise.
0:32:52 > 0:32:56- We've got a little present for you, Alex.- We have.- Really?!- Yes!
0:32:58 > 0:33:01- Am I allowed to open it? - Of course.- Of course.
0:33:03 > 0:33:06Oh, my goodness. Right, I love Christmas presents.
0:33:06 > 0:33:09Ah!
0:33:09 > 0:33:12- Oh, look, it's a little cat!- Ah, you see? Because we did our homework,
0:33:12 > 0:33:16- and we knew that you always wanted a cat when you were little.- I did.
0:33:16 > 0:33:19I mean, people say "Don't buy pets for Christmas."
0:33:19 > 0:33:22- Yes.- But Mum and Dad finally caved,
0:33:22 > 0:33:24- after years and years of relentless asking...- Right!
0:33:24 > 0:33:27..and so they bought me a little kitten.
0:33:27 > 0:33:28Aww!
0:33:28 > 0:33:30And I'll never forget, Christmas morning,
0:33:30 > 0:33:33we opened our presents and then Mum and Dad said, "There might be
0:33:33 > 0:33:35"an extra little something in the kitchen
0:33:35 > 0:33:37- "that Father Christmas has left." - Aww!
0:33:37 > 0:33:39So, into the kitchen I went,
0:33:39 > 0:33:41as this tiny kitten was stretching,
0:33:41 > 0:33:44coming out of her basket, and we called her Holly.
0:33:44 > 0:33:47- Christmas, of course.- Aww! - Beautiful.
0:33:47 > 0:33:51Holly was a lovely cat, died on her first birthday.
0:33:51 > 0:33:54- She didn't! - She did, she was knocked over.
0:33:54 > 0:33:55- Oh.- But...- Hey, I tell you what,
0:33:55 > 0:33:58you know how to bring a great Christmas story down, don't you?!
0:33:58 > 0:34:01- Aye.- Flipping heck. She didn't die, did she?- She did.- Oh, well.
0:34:01 > 0:34:03But we had another cat after her
0:34:03 > 0:34:06and she lived until she was 24.
0:34:06 > 0:34:09- Wow.- Wow!- 24.- So it made up for Holly's demise.- It did.
0:34:12 > 0:34:16Fold the cream into the sugar and egg yolks.
0:34:16 > 0:34:17This is epic.
0:34:17 > 0:34:20Add the sultana mixture.
0:34:20 > 0:34:22Now, we need to fold the eggs whites in.
0:34:22 > 0:34:26The first third goes in. Now, it's important not to compress
0:34:26 > 0:34:29the egg whites or you'll end up with heavy ice cream.
0:34:29 > 0:34:31It's a folding motion.
0:34:31 > 0:34:35And, look, take a little time with it, because it really does,
0:34:35 > 0:34:39you don't want a seam of egg white, you want it all nicely combined.
0:34:39 > 0:34:41- Right, I think we're there. - Bosh it in.
0:34:45 > 0:34:47Right, and just smooth the top off.
0:34:47 > 0:34:49And that is ready for the freezer.
0:34:55 > 0:34:58So, on with our luscious chocolate roulade.
0:34:58 > 0:35:01Yeah, which really is the bad boy of the roly-poly world.
0:35:01 > 0:35:05First off, I'm separating six eggs.
0:35:05 > 0:35:07- Two more than last time.- Ho-ho!
0:35:07 > 0:35:10And while Dave's doing that, I'm going to make this -
0:35:10 > 0:35:13this is chestnut puree. And we're going to put it into
0:35:13 > 0:35:16a blender here, with some sugar.
0:35:16 > 0:35:18So, how would you make a chestnut puree?
0:35:18 > 0:35:22- You buy a tin.- You buy a tin. - Vac-packed.- Excellent.
0:35:22 > 0:35:25- Yeah.- And it's a really, really good product, Alex.
0:35:25 > 0:35:28- OK.- I don't think anybody would make their own chestnut puree.- Nah.
0:35:28 > 0:35:29- Right.- It's so good.
0:35:29 > 0:35:31It's not hard to find, either.
0:35:34 > 0:35:36Add melted chocolate to cream in a pan.
0:35:36 > 0:35:39Heat gently, then whisk.
0:35:39 > 0:35:42There's always something lovely about melted chocolate, isn't it?
0:35:42 > 0:35:44- It's always luscious and luxurious. - Mm.
0:35:46 > 0:35:50Add caster sugar to the egg yolks, and beat until light.
0:35:50 > 0:35:53Now, just proving a man can multitask,
0:35:53 > 0:35:55I'm also going to whip the whites...
0:35:57 > 0:36:00- ..to a frenzy!- Are you a bit short on the lead there, mate?
0:36:00 > 0:36:03I am. Pump up the volume, pump up the volume.
0:36:03 > 0:36:04THEY BEATBOX
0:36:09 > 0:36:12- Look, that's it, perfect. That's stiff.- Stiff peaks.
0:36:12 > 0:36:15Stiffer than a dead man's toes. What I want to do now is,
0:36:15 > 0:36:20I'm going to sieve the cocoa powder into this mixture.
0:36:20 > 0:36:22Sieve it because I don't want lumps.
0:36:22 > 0:36:24Now, while Dave's sieving the cocoa powder,
0:36:24 > 0:36:27that is the chocolate and the cream combined.
0:36:29 > 0:36:31So, you have your chestnut puree with your sugar.
0:36:32 > 0:36:35When the blades are moving,
0:36:35 > 0:36:37you start to add the chocolate.
0:36:43 > 0:36:45Look at that filing.
0:36:47 > 0:36:49Oh, wow!
0:36:49 > 0:36:52- That is beautiful. - Oh, it is, like an Angel's Delight.
0:36:52 > 0:36:53- Isn't it?- Yes.
0:36:53 > 0:36:57Do you want to do what I think you want to do?
0:36:57 > 0:36:59- I thought you might.- Well, somebody best test it.
0:36:59 > 0:37:02- I think so.- You know. I'll just take a little bit from there.
0:37:04 > 0:37:08- Mm! Is that dark chocolate?- Mm-hmm.
0:37:08 > 0:37:10- Delicious.- It is, isn't it?- Mm.
0:37:10 > 0:37:13Now, to my egg whites, stiff peaks...
0:37:13 > 0:37:15I take a third of it,
0:37:15 > 0:37:17put it into the bowl and fold.
0:37:18 > 0:37:20And it is a folding motion.
0:37:20 > 0:37:22As Delia Smith used to say,
0:37:22 > 0:37:25you use any implement, as long as it's not wood.
0:37:25 > 0:37:28Do this with a wooden spoon, you will compress the eggy.
0:37:30 > 0:37:32Keep folding until all traces
0:37:32 > 0:37:34of the egg white's disappeared.
0:37:34 > 0:37:37Now, I've got a Swiss roll tin here
0:37:37 > 0:37:42that I've lined with grease and baking parchment.
0:37:42 > 0:37:44And we pop this in there.
0:37:44 > 0:37:46It will find its own level,
0:37:46 > 0:37:48so we can quite merrily dump it in.
0:37:50 > 0:37:52And we pop this...
0:37:53 > 0:37:57..into a preheated oven, 180 degrees Celsius,
0:37:57 > 0:37:59for around 15 minutes, until cooked through.
0:38:04 > 0:38:06When it comes out the oven and it's been cooled,
0:38:06 > 0:38:09you turn it upside down and it looks like this.
0:38:10 > 0:38:13So, we carefully peel the parchment off.
0:38:17 > 0:38:21Take this ever so carefully, because not only do we have the chestnut
0:38:21 > 0:38:25filling on one layer, we've got a layer of whipped cream as well.
0:38:25 > 0:38:28So, you get a nice Catherine wheel of flavour.
0:38:28 > 0:38:32Right, now, if there's too much filling, which I suspect there is
0:38:32 > 0:38:34here, well, we can always just give it to Alex.
0:38:34 > 0:38:36HE CHUCKLES
0:38:36 > 0:38:38- Look at that. - Just need some cream now.
0:38:38 > 0:38:41- Perfect.- That'll do. Smashing.
0:38:42 > 0:38:44Here we go. That's lovely.
0:38:44 > 0:38:47And just try and take care not to disturb the...
0:38:48 > 0:38:50..the chestnut layer.
0:38:53 > 0:38:55There we are.
0:38:55 > 0:38:58- Now...- That's us.- We just need to roll that up without it breaking.
0:39:09 > 0:39:12Beautiful. Now, we're going to have a seam there, so we'll try
0:39:12 > 0:39:14- and put that on the bottom.- Yeah.
0:39:14 > 0:39:15Like so. Look at that.
0:39:15 > 0:39:18- Perfect.- Perfecto.
0:39:18 > 0:39:20Now, this is the fun part.
0:39:21 > 0:39:24We get dark and white melted chocolate,
0:39:24 > 0:39:26and just from a height, just want to...
0:39:30 > 0:39:33You just keep carrying on till you've got, like, a matrix
0:39:33 > 0:39:36of dark and light.
0:39:36 > 0:39:38You can be quite random with this.
0:39:38 > 0:39:41- Oh, yes.- I need to put more...
0:39:41 > 0:39:42There we go.
0:39:42 > 0:39:44When it's cooled down a bit, we'll cut the ends off,
0:39:44 > 0:39:46tidy up all this chocolate,
0:39:46 > 0:39:48then leave it to set properly.
0:39:48 > 0:39:50To the fridge.
0:39:54 > 0:39:57What's it like at your house, a normal Christmas Day, Alex?
0:39:57 > 0:39:59A normal Christmas Day, we...
0:40:01 > 0:40:04We...well, we all have new pyjamas, first of all.
0:40:04 > 0:40:06- Wait, yes! Yes! New pyjamas. - Yes, new pyjamas.
0:40:06 > 0:40:09- Christmas Eve, new pyjamas, present number one.- God, you're rich.
0:40:09 > 0:40:12- Yeah. That's right, yeah. - And, so, Mum always used to buy us
0:40:12 > 0:40:14new pyjamas so that we'd all look tidy
0:40:14 > 0:40:15the next day for the photos.
0:40:15 > 0:40:19So, we all come down, like we did when I was four or five, you know,
0:40:19 > 0:40:22and open presents, then we get the sherry out about 11.
0:40:22 > 0:40:24- A big breakfast, normally.- Yeah. - Sure.- Because you need
0:40:24 > 0:40:27a big breakfast because you're not going to eat much
0:40:27 > 0:40:28- for the rest of the day.- Oh, no!
0:40:28 > 0:40:31- 7,000 calories on average, apparently.- I know! Is it?
0:40:31 > 0:40:33- Yeah.- I'm not surprised.
0:40:33 > 0:40:35So, smoked salmon for breakfast.
0:40:35 > 0:40:38I mean, it used to be cereal and toast but, you know,
0:40:38 > 0:40:40- we've moved with the times, even in Wales.- Yeah.
0:40:40 > 0:40:43We're on smoked salmon now in Ammanford, where I'm from.
0:40:43 > 0:40:48And then a big Christmas lunch at around three o'clock.
0:40:48 > 0:40:50We don't have it too early. Grandmother comes over,
0:40:50 > 0:40:52my grandfather used to, when he was alive.
0:40:52 > 0:40:55Again, it's exactly the same as when I was very little.
0:40:55 > 0:40:57And, then, you know, you go, "Oh, I'm stuffed,
0:40:57 > 0:41:00"I couldn't eat any more", and then about five o'clock,
0:41:00 > 0:41:02- "Shall we have a sandwich? Sandwich?"- Yes!
0:41:02 > 0:41:04"Shall we have some trifle?"
0:41:04 > 0:41:06And do you like Christmas crackers?
0:41:06 > 0:41:07I do love a Christmas cracker.
0:41:07 > 0:41:09And the bad jokes
0:41:09 > 0:41:12- and the bad gadgets that come with it.- Yeah!
0:41:12 > 0:41:15It is. Are you crackers before dinner or after?
0:41:15 > 0:41:17- Oh, before lunch.- Yeah.
0:41:17 > 0:41:21All pull the crackers, and then we have to clear the crackers,
0:41:21 > 0:41:24you know, get rid of all the waste, then we tell the jokes
0:41:24 > 0:41:26- and then we eat.- We used to put them under the Christmas tree,
0:41:26 > 0:41:29- the crackers.- Right.- But, as a kid, I'd been around and,
0:41:29 > 0:41:32if you open them like that, look down,
0:41:32 > 0:41:34and you can find out which one's which and then kind of,
0:41:34 > 0:41:36I'd size up the ones I wanted.
0:41:36 > 0:41:38- See, you wouldn't last two minutes in our house, you'd be out.- Oh.
0:41:38 > 0:41:41And then they'd be like, "Stop fiddling with the crackers."
0:41:41 > 0:41:42I was a very secretive child.
0:41:42 > 0:41:45I think it is about time we had something to eat, don't you?
0:41:45 > 0:41:48- I think so, mate.- It'll be set. - It will.- And the parfait's set.
0:41:48 > 0:41:49It will.
0:41:50 > 0:41:53- Yes.- Yum!- I'll just go and get the parfait.
0:41:53 > 0:41:56- You're going to love this, Alex. - Oh, I'm sure.
0:41:56 > 0:41:58I love this bit, it's great.
0:41:58 > 0:42:00- The jeopardy, isn't it?- Yeah.
0:42:00 > 0:42:01CRACKING
0:42:01 > 0:42:04Ah! Did you hear that?
0:42:04 > 0:42:08- That is the sound of success. - You have nailed it, Dave.
0:42:08 > 0:42:10Beautiful, beautiful.
0:42:10 > 0:42:11Well, you can't knock that, can you?
0:42:11 > 0:42:14- Now, that's a parfait. - You can knock it back.
0:42:14 > 0:42:16That looks perfect.
0:42:18 > 0:42:20And a slice of parfait.
0:42:20 > 0:42:22- Beautiful.- I'm excited.
0:42:22 > 0:42:24I can tell.
0:42:27 > 0:42:30- Mm.- Mm.
0:42:30 > 0:42:33- It's very different to ice cream. - Mm-hm.- Mm-hm.
0:42:33 > 0:42:35- Isn't it?- It is, isn't it? - Just in texture and everything.
0:42:35 > 0:42:38- It goes really quickly on your palate, doesn't it?- Mm.
0:42:38 > 0:42:41I think now that I've watched you do it,
0:42:41 > 0:42:42I think I could manage this.
0:42:42 > 0:42:46And this would blow people away, I think, as a pudding, over Christmas.
0:42:46 > 0:42:49Chestnut and chocolate roulade
0:42:49 > 0:42:51and Christmas pudding parfait.
0:42:51 > 0:42:56A delightful pud to brighten up those post-Christmas blues.
0:42:56 > 0:42:59- Well, Alex, it's been an absolute joy having you here.- It has.
0:42:59 > 0:43:01- Thank you so much...- Absolute pleasure.- Thank you for having me.
0:43:01 > 0:43:05- ..for sharing your Christmas with us.- Yeah, and a Merry Christmas to you both.
0:43:05 > 0:43:08- And a very, very Merry Christmas. - Merry Christmas.- Merry Christmas!