Christmas Without Overdoing It The Hairy Bikers Home for Christmas


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Christmas Without Overdoing It

The Hairy Bikers create mouthwatering festive dishes and get into the spirit of the season with special guest Paul Martin.


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Christmas - we love this time of year.

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Yeah, wrapping presents, decorating

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the tree, and generally making merry.

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And nothing beats a bit of Christmas home cooking shared with family and friends.

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Delicious festive food for all occasions, 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 to get us all into the festive spirit.

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Oh, my goodness!

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That is preposterously wonderful.

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-Merry Christmas.

-Merry Christmas.

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We'll also find out how to make

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someone's day with delicious,

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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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Christmas is the perfect time of year for feel-good food.

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There are some dishes that put a smile on your face because of their loveliness.

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And others that just put, well, a spring in your step.

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We're cooking a delicious nut roast so you can have a break from all that meat.

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Plus, a hazelnut, ricotta and pear cake that makes you happy even before you taste it.

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And Paul Martin joins us for some festive cheer.

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I think one of my best Christmas days was when I was about 12 years

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old, getting a chopper bike.

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-With a gear stick in the middle?

-Yeah, in the middle, yeah!

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-Oh!

-Handlebars up there.

-Yes!

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-I was the leader of the pack, guys.

-Oh!

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But first, a couple of great ways to use winter veg.

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We're going to be making some pumpkin gnocchi, then we're going

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to make some wonderful parsnip nests with a winter salad.

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But it's for those days, you know, when you've had enough,

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you've had enough meat, you just want something fresh,

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you want something nourishing and healthy.

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And it's nice. Look, there's a little bit of effort involved,

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but do you know what? It is quite simple effort, and worth it if you

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just follow the steps. I've got some baked potatoes.

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Now, they've been in the oven for about an hour and a half,

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as has this lovely, lovely pumpkin.

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And it's a great idea to use pumpkin in the gnocchi.

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It makes the gnocchi lighter. It also gives it a wonderful festive colour, too.

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-It does, it's lovely.

-It's like sun-kissed gnocchi.

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Right, so I've got four parsnips here, and what we first do is top

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and tail them and peel them. Then I'm going to julienne them and fry

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them lightly, and form them into nests and bake them.

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So peel them first.

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This is a peeler with a difference, it's a julienne cutter.

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Dead cheap to buy, but watch this.

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You just run it round your parsnip and out come...

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..like, parsnip spaghetti.

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We want quite a lot of this, cos we're going to make 12 parsnip nests.

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So we're going to start on the pumpkin now, just taking the flesh out.

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The seeds, we don't want, and the stringy bits we don't want, so

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we're going to take those out the way

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and then just put this flesh to one side.

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I'm looking forward to meeting Paul Martin.

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-I love "Flog It!".

-Oh, it's great.

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-It is.

-He's a nice man as well.

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He is, but he's a vegetarian!

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And he's had an interesting life.

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He's got such incredible tales.

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He has.

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Pumpkin, by its very nature, retains a lot of water, so what we

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need to do is put it into a dry frying pan and dry it out.

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This is like parsnip straw, and we just put that into the frying pan,

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just to make it soft enough to mould into the nest shape.

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Right, I'm quite happy with that.

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That's going to be a brilliant basis to the dough, Si.

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It's lovely. Now...

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..we mix the pumpkin...

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..with the potato.

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I think that's the great thing, now, mate, isn't it, about vegetarian

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dishes? They're part of the mainstream.

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Sometimes it's very good to give meat a bit of a rest for yourself

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and also, I think, for the planet as well.

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Absolutely.

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Now, I have to let these go cold cos I'm going to mix an egg through.

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And that's the glue that is going to form the nests.

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If I do that now, I'm going to end up with parsnip scrambled eggs!

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-Not good.

-Not good at all.

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Plain flour.

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There we go.

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Mix it halfway.

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We need an egg.

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Now we're going to add some lovely

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finely grated Parmesan.

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Now, although this is a vegetarian dish, we are using Parmesan cheese.

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Now, we know that's not vegetarian, but you can get a very,

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very good vegetarian alternative Parmesan.

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You can, that.

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Now, over here, me parsnips, they've just kind of cooled down.

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I've got those ribbons and they're quite malleable.

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I'm just going to stir this through my cooled parsnip straw.

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Just put it into your muffin tin and kind of form it around the sides.

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It looks remarkably like a nest.

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It's a great one to do with the kids cos it sounds Christmassy.

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It feels joyous making nests, you know?

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It could be the nest of a small British bird,

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like, say, a Christmas robin.

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Well, that's very good, mate, it looks lush, that, doesn't it?

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-Yeah, it's lovely.

-Lovely thing to do.

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Now, you pop this into a preheated oven, 200 Celsius,

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for between 15 and 20 minutes.

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And these are the crispy parsnip

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nests that will form the containers

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for our winter salad.

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What a lovely way to serve a bit of salad!

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Now, when you have the required consistency for your gnocchi,

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what we need to do is chill it down.

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That's one that's been rested, Si.

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-Lovely.

-We're going to make, kind of, gnocchi sausages.

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Then we're going to cut them into little gnocchi shapes.

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Then we're going to put a fork on to make that gnocchi-like indentation.

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Oh, that's great, mate. Bit rustic, bit lovely.

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Now, we need to make the winter salad for the nests and also some

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sage butter for our lovely gnocchi.

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So in this salad we've got some beautiful chicory, little bit of

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taste, we've got some finely sliced onions.

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Now, what we've done is we've just taken the edge off those onions by

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just putting them in freezing cold water for a bit, and then we've got

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some hazelnuts and some beautiful red cabbage.

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Now, the salad dressing.

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We've got some hazelnut oil...

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..as a base for the dressing, some sherry vinegar.

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Some mustard.

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And we've got the zest of half an orange...

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..and the juice of a whole orange.

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Again, it's quite a festive dressing.

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Isn't it funny that oranges are so kind of tropical and Mediterranean,

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and yet they've become such a big part of all our Christmases?

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-Simon, there's your dressing.

-Thank you.

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That's a great winter salad, isn't it?

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It's lovely, lovely, and really, really simple.

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Me nests!

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We melt the butter and fry some sage leaves.

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And the sage will just give up all its goodness

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and flavour into that butter.

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Phwoar!

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Right, let's put the gnocchi on.

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And just pop them in carefully.

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And when they swim to the surface...

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-..they're done.

-You sounded like David Attenborough, then!

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I did! I want to build our nests.

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Ah, Kingy! Now, that looks Christmassy.

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-Doesn't it?

-Yeah.

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There we go, look, boom!

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It's more of a hatch than a float.

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Look at that! These are happy dumplings.

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Just put them in the sage butter,

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let them bathe, let them relax.

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We've tortured them for a minute.

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Oh, man,

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this smells fantastic.

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It's the smell of butter and dumplings.

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Now, I would season it at this stage.

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And now we're just going to wilt some spinach down into it.

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And that sage butter has given

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the spinach such a wonderful gloss, as well.

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Let's stick it on that plate.

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-That's enough, we don't want the spinach any more, do we?

-No, we don't.

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This is fabulous, and we can't finish off without some wonderful

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Parmesan cheese all over the top.

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Now, if that doesn't say Christmas, I'll eat me hat.

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-Which first, Si?

-Gnocchi.

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Mr Gnocchi. Yes, I know, this would be our favourite.

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Bit of spinach.

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Mmm!

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That is really good gnocchi.

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It's perfect gnocchi.

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Now, this is fun.

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This is going to make you feel a bit of a giggle.

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That is so tasty.

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It's glorious.

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-Absolutely love it.

-Love it.

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It makes me feel good.

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Feel good about the food you eat.

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Marvellous.

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Squash and sage gnocchi, with

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winter salad and parsnip nests.

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It's light and packed with flavour.

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Christmas is all about sharing...

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..food, memories and, of course, presents.

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Christian Bigland has got a great idea

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that's not only delicious, but good for you, too.

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This is definitely my surprise Christmas gift, and I think it

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will just be rewarding for those who are receiving it.

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So kimchi is a preserved cabbage,

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with Asian heat and flavours added to it.

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For Christmas, I've chosen red cabbage.

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In Korea, for example,

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you would probably take years to make a kimchi.

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What I'm doing today is going to be more the quick route to a kimchi,

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which can actually be eaten straightaway after it's made,

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or you can keep it, and the longer you keep it,

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the more the flavour develops, so it keeps on giving.

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This is looking great. This is looking really good.

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I can't wait to see the looks on their faces

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when they open their kimchi present, because it's a first,

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and it's going to be delicious.

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I'm hoping they're going to eat it on Christmas Day.

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The more time you put in, the more love you put into your gift,

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ie you've made it with your own hands.

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I think they're's far more value in that

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than buying something off the shelf.

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Whatever time over Christmas,

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I think kimchi's got a place, and there it is, there it is,

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the alternative Christmas gift.

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It's going to be a cracking kimchi Christmas.

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We're talking about food that makes you feel good, so to join us,

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we have that complete picture of health himself, Mr Paul Martin.

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Hi, guys! Hello!

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-Happy Christmas!

-Happy Christmas!

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And it's going to be a vegetarian one, I gather!

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Oh, it is, but really it's just about good food, food for everybody.

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We know you're a vegetarian.

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We've done you our nut roast.

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And it's a break from all those big, heavy flavours as well.

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And this is a great one for the big day itself.

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So you're going to be really creative.

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A lot of people get put off by a nut loaf because it does look like

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-a house brick, doesn't it, really?

-It does.

-It does.

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-And some of it tastes like a house brick.

-Indeed, yes.

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Well, we're going to start with some sherry vinegar.

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-OK.

-And some cranberries.

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What we're going to do is bring that up to temperature so they plump up

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all lovely. While that is happening, I'm going to fry off some shallots

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in the pan.

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At the minute, I'm just wilting down some spinach in the butter.

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It's been washed well, it's still a bit wet,

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and that's enough liquid to cook the spinach.

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How long have you been a vegetarian for?

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-Since I was about 16.

-Oh, really?

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When I grew up in Cornwall. Yeah.

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And was it a moral issue for you rather than the taste of meat?

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It was a moral issue, yeah, yeah. Behind where we lived,

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we were sort of on the coast in Falmouth, and there was an abattoir

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behind and when the wind was blowing in the wrong direction,

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-you got that nasty smell.

-How strict a vegetarian are you, Paul?

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-Do you eat cheese?

-Oh, I love cheese, yeah, eat cheese, eat egg,

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lots of milk. Yeah, I mean, I do...

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Up until about the age of 19, I had a bit of chicken, you know,

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a bit of white meat, but then I kind of thought, "No.

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"If I'm going to do it, do it properly."

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-Do it properly.

-Yeah, yeah.

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Yeah, so no meat.

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I think when you're cooking vegetarian food, you have to be

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aware of the flavours and textures.

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Sometimes it's harder to cook.

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Yeah, everything's kind of built around the meat, isn't it?

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You kind of work outwards, so, you know, it's kind of easier

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-to actually serve a meal up.

-It is. This is the perfect break.

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-Brilliant.

-But it is a bit of a celebration as well,

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because we've still got a wonderful mushroom gravy, we've still got

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a wonderful cranberry sauce, and all the trimmings,

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so it's still a full-blown Christmas meal.

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And it's nice to have everything with it, isn't it?

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You know, the parsnips and the Brussels and the peas.

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I think it's only fair, you know, it's only fair, I think.

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-Yeah, yeah.

-So what's Christmas like in the Martin household?

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We put the music on, we've got the CDs on, you know,

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bit of Nat King Cole, and all the Christmas carols.

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Lush. And is food a big part of that?

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Major, yeah. And we all get stuck in, and I prep all the Brussels,

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put the little crosses on the bottom, you know,

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we get the roasties ready, we get the parsnips ready, you know,

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we do the whole thing properly.

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But what do you cook on Christmas dinner?

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-Well, we do a turkey.

-Turkey is not vegetarian.

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No, I know, but we do have a lot of, you know, meat eaters.

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-And that doesn't bother you?

-It doesn't bother us.

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-Oh, brill.

-So we put the turkey in the oven, we do all of that,

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we have proper gravy, you know, from the stock.

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-Yeah.

-And then we have, you know, like a nut roast as well,

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so it's pretty good.

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Actually, that's very similar to our households, too.

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Yeah, you know, and everyone shares in with the veggies.

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All of the earthy flavours of the nut roast's now starting to come

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together, so we got the onion, we've got some olive oil,

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we've got the mushrooms in there, and then...

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-I can smell it.

-..I've just grated some parsnip, OK?

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And that again is a sweet note, and really earthy.

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Look at how that spinach has come down.

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Gosh, that's come down to nothing, hasn't it?

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I've just wilted that in butter, and we're leaving that to drain cos

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what you don't want to do in a nut roast is put in wet spinach,

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because it just makes the whole thing fall apart.

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-That's a good tip.

-Now, to get a bit of chewiness I've got freekeh,

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which I've just cooked according to the packet -

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it's just been boiled till it's soft.

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You could use spelt. Spelt's really good in this.

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It's a bit like barley, and it gives it a chew, but it's so good for you.

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So you put the freekeh into a bowl.

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Now, to that I've got some nuts here, and it's mixed nuts.

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I've got some pecan nuts, almonds,

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cashew nuts, and hazelnuts, and I suppose this is the engine room

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of your nut roast. So we just put that into a little processor.

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You can do this by hand, but this is just so quick, and just blitz this.

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So we don't want it chopped up too much.

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That's starting to smell really good.

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The chopped nuts go in with the freekeh.

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It just smells fantastic. It's got a woody smell to it.

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I'll just give you a little whiff. It's woody, isn't it?

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-Oh, gosh, I could eat that now!

-It's all right.

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These are vac-packed chestnuts,

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because if anybody's done it themselves,

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by the time you've tried to peel off all the brown skin,

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-you've probably lost the will to live.

-Yeah.

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But for the nut roast, these are ideal, and chestnuts and Christmas -

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to me, they go together.

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-They do, actually, don't they?

-Yeah.

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You'd be interested in this - somebody bought me

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a Victorian chestnut roaster. You basically open the hatch,

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put your chestnuts in, light your fire underneath

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and turn the drum slowly, and the roast chestnuts are epic.

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-Oh, how nice.

-And that's something that comes out every year.

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-I'm not going to put that on "Flog It!", though.

-No!

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Hang onto that. That would be a keeper.

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-That's what we say, "It's a keeper!"

-"It's a keeper," yes.

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Were you always interested in history?

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I think I got that from my mum's side, yeah.

0:16:500:16:52

My mum was a graphic designer, she was an artist, an illustrator.

0:16:520:16:56

-My dad was a teacher.

-Oh, wow.

0:16:560:16:58

Yeah. So, yeah, I didn't follow in his footsteps, that's for sure,

0:16:580:17:02

-I didn't have the brains.

-Oh, well, I have to say, I don't know,

0:17:020:17:04

I think through the programme you learn such a lot, so I think you're

0:17:040:17:08

an educator as well as a presenter and, you know, it's an amazing show.

0:17:080:17:13

That's kind of you guys.

0:17:130:17:15

Now, the chestnuts, I've just chopped roughly and I put them into

0:17:150:17:18

the freekeh and the crushed nuts.

0:17:180:17:21

I'm going to take that spinach and just again chop that roughly.

0:17:210:17:25

Do you cook at Christmas?

0:17:260:17:28

No, I get involved with the prep, you know, and I help lay the table

0:17:280:17:31

and organise the booze and stuff like that, you know, the nibbles,

0:17:310:17:35

but my poor wife's there, stuck in the kitchen, doing it all.

0:17:350:17:38

Now, the spinach has been chopped, and that goes into the bowl,

0:17:380:17:42

and now breadcrumbs, and we give that a mix.

0:17:420:17:44

Now, Kingy's lovely rooty veg mixture goes in with the nuts

0:17:460:17:51

and the spinach. Now, the splash of Christmas, Kingy.

0:17:510:17:55

Sherry plumped cranberries.

0:17:550:17:58

Sweet, acidic, beautiful.

0:18:000:18:04

The thing is, though, we need something to hold it together, or else

0:18:040:18:08

we could end up with a tin full of Bombay mix without any flavour.

0:18:080:18:11

-Which would be wrong.

-Wrong. It's a roast. So, three eggs.

0:18:110:18:15

Then mix. Now, presents, Paul.

0:18:160:18:19

Are you really good at buying presents?

0:18:190:18:21

I like to buy tactile objects that don't cost a lot of money, you know,

0:18:210:18:24

something like an old wooden turned bowl that's got cracks in it,

0:18:240:18:28

which cost 30 quid, but it's survived 200 years.

0:18:280:18:31

And that, you're holding that history, and that means something.

0:18:310:18:33

-Yeah. Exactly.

-I'd far more receive presents like that.

0:18:330:18:36

I'm lucky because I'm in those places where you're foraging around

0:18:360:18:39

old antique shops and markets, and I came across this wonderful old

0:18:390:18:43

tarred brush and it was about that wide and had an old

0:18:430:18:46

oak-turned handle and you could see it was something like a naval brush

0:18:460:18:49

for putting tar on the old ships.

0:18:490:18:51

-Oh, wow!

-And it was just to die for, and it didn't cost that much,

0:18:510:18:55

and I actually gave it as a Christmas present to Sir Peter Blake

0:18:550:18:58

the artist, because I know he collects wacky things like that,

0:18:580:19:01

because we interviewed him on the show, twice now on "Flog It!",

0:19:010:19:03

and I've got to know the guy, you know, and went to his studio,

0:19:030:19:06

and I bought him this as a Christmas present, and he just said,

0:19:060:19:08

"It's one of the nicest things I've seen,"

0:19:080:19:10

because it was so tactile, and all the hair was still there.

0:19:100:19:13

-Oh, lovely!

-It was all clogged in tar at the top.

0:19:130:19:15

-And you could smell the tar!

-How lovely.

0:19:150:19:17

But where are you going to get another one?

0:19:170:19:18

But it makes a great silhouette on the wall.

0:19:180:19:20

You'll never find another one. Never.

0:19:200:19:22

And that was a Georgian brush.

0:19:220:19:23

-Looks good, doesn't it?

-It does.

-Yeah.

0:19:250:19:27

We put this in the inevitable 180 Celsius oven for about an hour,

0:19:270:19:31

which gives us ample time to make a vegetarian gravy,

0:19:310:19:35

some cranberry sauce, and to have a nice cup of tea.

0:19:350:19:38

I love a nice cup of tea.

0:19:380:19:41

-Lovely.

-Thank you very much.

0:19:510:19:53

-It's great have you on the show, mate.

-Thank you for inviting me.

0:19:530:19:56

It really is. It's lovely. We can sit and have a big chat on.

0:19:560:19:59

-I love it.

-It's so nice to find out, you know,

0:19:590:20:02

you've done so much telly from "Flog It!" and many other series,

0:20:020:20:05

but you've had such an interesting life, and it all winds up with you

0:20:050:20:09

having such a wonderful grounded Christmas.

0:20:090:20:12

You know, Christmas for me is all about the family coming together,

0:20:120:20:16

you know, and being a happy, loving unit

0:20:160:20:18

and sort of sharing times and memories.

0:20:180:20:21

When my mum and dad were alive, we'd go down to Cornwall,

0:20:210:20:23

and Charlotte's parents live in Cambridge, so we'd go over

0:20:230:20:25

to Cambridge or they'd come to us so, you know, you take it in turns,

0:20:250:20:29

and you move around the country, but you all pitch in, wherever we are,

0:20:290:20:32

we always pitch in, do the washing up, you know, do the cooking,

0:20:320:20:35

the dress setting, and just stuff like that, and kids entertainment.

0:20:350:20:39

Do you have many brothers and sisters?

0:20:390:20:40

Was it a big Christmas down in Cornwall?

0:20:400:20:42

I have one sister down in Cornwall.

0:20:420:20:44

We always had a lovely family Christmas down there where we had

0:20:440:20:47

relations come to us. Because they all lived in the Home Counties,

0:20:470:20:51

and Cornwall's a nice place to go for Christmas,

0:20:510:20:53

so everyone would gravitate west, so we always had a house full.

0:20:530:20:56

Dave and I have got a present for you.

0:20:560:20:59

I bet you'll never guess what this is, Paul.

0:20:590:21:01

I think I can. Is it a mini pair of drumsticks?

0:21:010:21:05

I couldn't possibly say.

0:21:050:21:06

Is it? It feels like it.

0:21:060:21:08

-You'll have to open it.

-It can't be pencils.

0:21:080:21:10

-Oh, it is, look.

-Yeah!

-I can see the little acorn heads.

0:21:100:21:14

Oh, look at that.

0:21:140:21:15

-Perfect!

-You see, you had such an eclectic, amazing life, Paul,

0:21:220:21:27

but the drumming has been such a huge part of it, too.

0:21:270:21:29

Yeah, it has. I grew up playing drums. I love drums.

0:21:290:21:32

I was taught by a jazz drummer, I learned to read music.

0:21:320:21:35

I played a little bit with Spike from The Quireboys, The Dogs D'Amour

0:21:350:21:39

with Tyla, did an album with him, did a little tour with

0:21:390:21:41

the Average White Band, I was the support group for them.

0:21:410:21:44

Yeah, I've played on a few albums, done a few tracks,

0:21:440:21:46

-never earned an awful lot of money, being a drummer.

-You never do.

0:21:460:21:50

You don't, actually, because you don't get the royalty for writing

0:21:500:21:53

but, you know, I was a big part of the rhythm section, and it was a big

0:21:530:21:56

part of my life, you know, because I played at least sort of

0:21:560:21:58

three or four hours a day, I was so passionate about it, and so focused.

0:21:580:22:02

-Yeah.

-And nowadays I can pick the sticks up, I've got a kit at home.

0:22:020:22:05

When everybody's out, I can just get on the drums when I'm not filming,

0:22:050:22:08

-and just have a play.

-Oh, go on, give us another para-diddle.

0:22:080:22:11

-Hey! Brilliant!

-Brilliant, brilliant!

0:22:150:22:18

I think that signals that the nut roast is ready!

0:22:180:22:20

I think it is - I can smell it in the oven!

0:22:200:22:22

Never has a nut roast had such an introduction.

0:22:220:22:25

-Absolutely, it's brilliant!

-Snare drum rolling.

-You're off!

0:22:250:22:28

About ten minutes until the roast is ready.

0:22:420:22:44

Right, I'll do a beautiful sauce, mushroom sauce,

0:22:440:22:48

little bit of cream because it's Christmas,

0:22:480:22:51

-to go with your nut roast.

-Very nice.

-How's that sound?

-Yeah.

0:22:510:22:54

It's not like a gravy, it's more of a sauce.

0:22:540:22:56

Shall I do the cranberry? So, I want the juice and zest

0:22:560:22:59

of an orange, and I can pop in some fresh cranberries.

0:22:590:23:04

Look at those. Beautiful.

0:23:040:23:06

I mean, that says Christmas.

0:23:060:23:08

-It does, doesn't it?

-Yeah.

-It's just that bright red.

0:23:080:23:10

And sugar.

0:23:100:23:12

I know there's quite a lot,

0:23:120:23:14

but you don't eat a whole pan of cranberry sauce.

0:23:140:23:18

You can if you're Paul's size, but you can't if you're our size.

0:23:180:23:21

-That's where I'm going wrong, dude!

-I know, it is!

0:23:210:23:24

So, Paul, what was Christmas like for you when you were a child?

0:23:240:23:27

It was fantastic. I think one of my best Christmas days was

0:23:270:23:31

when I was about 12 years old getting a chopper bike, you know,

0:23:310:23:35

a bright orange chopper bike.

0:23:350:23:37

-With a gear stick in the middle?

-Yeah, in the middle!

-Oh!

0:23:370:23:40

Handlebars up there. I was the leader of the pack, guys!

0:23:400:23:44

My mum and dad were too poor to buy me a chopper bike.

0:23:440:23:46

Yeah, do you know? They were quite pricey, they were.

0:23:460:23:49

-Yeah, I know!

-Do you know they've held their value?

0:23:490:23:51

-Trust you to know that, honestly!

-Do you know what I did with mine?

0:23:510:23:54

I went out and bought the tassels to put in the handlebar grips.

0:23:540:23:57

-Yeah!

-So they flew, and also I nicked some pegs from the

0:23:570:24:00

washing line, got some playing cards, and made it sound like

0:24:000:24:03

an engine. You know when you clip the pegs onto the forks?

0:24:030:24:05

-Yes!

-And you drive along, and it goes...

0:24:050:24:07

IMITATES ENGINE That's exactly what I did as well!

0:24:070:24:09

Great days. Lots of Action Men, lots of football kit.

0:24:090:24:13

You know, the World Cup, Pele, I had a Pele shirt, I treasured that.

0:24:130:24:17

-Oh, you are joking!

-No, no, I treasured... Not the real thing,

0:24:170:24:20

but obviously a replica shirt, number ten, Pele, Brazil.

0:24:200:24:24

I recently got two number ten shirts,

0:24:240:24:27

Pele and Diego Maradona, at an auction, I have to say.

0:24:270:24:32

-Oh, brilliant. Are they signed?

-Yep.

-Lucky man!

0:24:320:24:35

How much do you reckon they're worth?

0:24:350:24:37

-Original ones - they played in them.

-Oof!

0:24:370:24:39

I'd say about...

0:24:410:24:44

..2,000 to 3,000 each.

0:24:440:24:45

Back of the net!

0:24:470:24:49

So, Mrs King,

0:24:490:24:50

would you be happy if we put a reserve of £75 on the shirts?

0:24:500:24:55

Definitely not.

0:24:550:24:56

That's not good telly. "Oh, yes, oh, no that would be great."

0:24:560:24:59

-"Oh, thank you."

-Was that supposed to be me?

0:24:590:25:02

I love it!

0:25:020:25:03

But I tell you what - sport on Boxing Day. My dad used to take me

0:25:050:25:08

to Craven Cottage or to Stamford Bridge, you know.

0:25:080:25:10

Oh, that was a big treat.

0:25:100:25:12

My dad was a Chelsea fan or a Fulham fan, so if one was playing away,

0:25:120:25:15

-we'd go and see the other.

-You'd do the other.

0:25:150:25:17

-Big treat.

-And the trip up there must have been quite something.

0:25:170:25:19

Oh, it was epic, yeah. It was really nice, yeah. Good day out.

0:25:190:25:22

So, Paul, what other recollections do you have from your

0:25:220:25:25

Christmas childhood in Cornwall?

0:25:250:25:27

There was a lot more snow when I was younger.

0:25:270:25:29

-Wasn't there?

-Yeah!

-Even in Cornwall!

0:25:290:25:32

-Yeah!

-You should have seen it up in Newcastle!

0:25:320:25:35

It was about that deep, you know,

0:25:350:25:37

some Christmases, I can remember it being that deep.

0:25:370:25:40

You'd go out the back door, and it was that deep,

0:25:400:25:42

and we lived opposite the retired Bishop of Rutland.

0:25:420:25:45

-Oh, right, OK.

-The Knitting Bishop, he was known as, and, you know,

0:25:450:25:49

I tell you something, he invited us around for a sherry and a mince pie

0:25:490:25:54

when I was about 15, so we all trooped over to his place,

0:25:540:25:57

and when I got stuck into this mince pie, it was a proper mince pie.

0:25:570:26:01

It wasn't like, you know, fruit mince, it was a proper...

0:26:010:26:05

Mince mince! Oh, I quite like them.

0:26:050:26:06

-Oh, it's lovely.

-Oh, it's lovely.

0:26:060:26:09

-Well, it is if you like meat!

-Yeah!

0:26:090:26:11

Now, look, that's the cranberry sauce.

0:26:110:26:14

As you can see, the sugar - it's like jam making.

0:26:140:26:16

It's changed completely, it's gone syrupy and thick. It's so simple,

0:26:160:26:20

and it's probably the best cranberry sauce you'll ever have.

0:26:200:26:24

-Doesn't that look good?

-Yeah.

0:26:240:26:26

-Now, that's Christmassy.

-That is very Christmassy.

0:26:260:26:28

-Looks beautiful.

-Now, some Marsala.

0:26:300:26:34

We want that sweet note of the Marsala, but not the alcohol,

0:26:350:26:39

so what we need to do is boil that off a little bit,

0:26:390:26:42

reduce it by at least half, and then we're going to add some stock,

0:26:420:26:46

and finish the sauce with a little bit of cream.

0:26:460:26:49

-Beautiful.

-Now, our sticky red cabbage.

0:26:490:26:51

I've just got some beans that have been blanched.

0:26:520:26:55

I'm just going to toss those in butter.

0:26:550:26:57

Oh! I can smell that, it looks fantastic.

0:26:570:26:59

-Can I have a quick look?

-Yeah.

-Oh, I love the colours.

0:26:590:27:02

Do you know? There's something quite special about red cabbage.

0:27:020:27:05

It just looks the part, doesn't it, rather than green cabbage?

0:27:050:27:08

Glossy and lovely.

0:27:080:27:10

I grew a giant cabbage, and I took it to the Malvern Giant Veg show.

0:27:100:27:13

-Did you win?

-No, I didn't make the table. But, do you know what?

0:27:130:27:16

It took up the whole of the car. I'm not joking.

0:27:160:27:19

It was 1.4 metres across, it was that big, it was huge,

0:27:190:27:23

beautifully formed, got it in the back of the car,

0:27:230:27:25

got it up there, and it was the smallest one there.

0:27:250:27:28

-What?!

-Yeah! I mean, they're giant, they're massive, great big things.

0:27:280:27:32

The world of competitive veg growing can be a harrowing one.

0:27:320:27:36

-I think we're ready, dude.

-We are ready.

0:27:360:27:38

-Should we...?

-I think we should dish up.

0:27:380:27:40

Now, it is a Christmas dinner, so we want to serve it properly.

0:27:400:27:43

-It's nice to see it on a bit of blue and white.

-Yes!

0:27:450:27:48

THEY LAUGH

0:27:480:27:50

But the nice thing as well about antique crockery...

0:27:500:27:53

-You can use it.

-You can use it, it looks fabulous.

0:27:530:27:55

You can see the textures all binding together, can't you?

0:27:550:27:58

It's held together beautifully.

0:27:580:27:59

Yeah, it looks like a proper feast that you can get your teeth into.

0:27:590:28:03

-I'm licking my lips.

-That's a good thing.

0:28:030:28:05

So, we've got some beautiful, slow-cooked red cabbage,

0:28:060:28:11

we've got some beans tossed in butter, we've got cranberry sauce,

0:28:110:28:15

we got our lovely mushroom sauce to go with our nut roast,

0:28:150:28:19

and, of course, it's not Christmas without roast potatoes.

0:28:190:28:23

It's just full of goodness.

0:28:230:28:25

Looks brilliant. Can I get stuck in?

0:28:250:28:28

Please do, Paul. It'd be our pleasure.

0:28:280:28:31

Red cabbage! Oh!

0:28:310:28:33

-Help!

-Go on, there's a bit of space.

0:28:330:28:36

That is fantastic.

0:28:380:28:40

-Hey!

-Oh, brill.

0:28:400:28:41

-Let's have a go.

-That is the best nut roast I've ever had.

0:28:410:28:44

-You can taste all the flavours all at once.

-Yeah, good.

0:28:440:28:47

-It's just fantastic.

-Oh, yeah, that's great.

0:28:490:28:51

It's moist, it's together.

0:28:510:28:53

It's beautiful, sweet, savoury, and it's a good cutter.

0:28:530:28:57

-Yeah. Merry Christmas, Paul.

-Merry Christmas. Oh, man.

0:28:570:29:00

He'll be wanting some pudding next.

0:29:000:29:02

Yes, yes, I suppose. Would you like pudding, sir?

0:29:020:29:04

-Where's the red wine?

-It's on its way.

-On its way!

0:29:040:29:06

If you want a break from meat but still want the satisfaction

0:29:070:29:11

-of a roast...

-Our nut roast will put a smile on your face.

0:29:110:29:15

If you're looking for a gift for foodie friends,

0:29:220:29:25

then why not make your own?

0:29:250:29:26

Eshe Brown has a beautiful idea for a present.

0:29:260:29:29

It's a great gift because it looks beautiful, and it's lovingly made.

0:29:340:29:38

I think gifts like that are so much nicer because they're personalised,

0:29:380:29:41

and it takes a lot more effort than to just pop to the shop and pick up

0:29:410:29:44

something that's in the gift section, so I think people

0:29:440:29:46

are going to love this as a gift.

0:29:460:29:48

This recipe involves dried rosemary and red currants.

0:29:540:29:58

It's quite nice, you can buy preserving bottles,

0:29:580:30:00

but it's quite nice to pick up ones with unusual shapes,

0:30:000:30:03

so something hexagonal or with bevelling, that sort of thing,

0:30:030:30:06

and it just gives it a bit more of a unique look as well.

0:30:060:30:09

Virgin olive oil's obviously the best to use, but you can just use

0:30:100:30:13

ordinary oil because you're infusing it with lots of flavours,

0:30:130:30:16

so it just makes it taste really lovely.

0:30:160:30:19

It's looking beautiful. It's like little gems in the oil.

0:30:230:30:27

You're not limited at all to just those flavours.

0:30:270:30:30

There's so many different things you can experiment with.

0:30:300:30:32

So this one's thyme, lemon, and orange peel.

0:30:320:30:36

We've dried the citrus fruits out and popped them in there with it,

0:30:360:30:39

and it's going to taste lovely on chicken.

0:30:390:30:41

So this is the same - it's rosemary and redcurrant,

0:30:430:30:46

but I've added edible glitter to it.

0:30:460:30:48

It doesn't add much to the flavour,

0:30:480:30:50

it just looks really pretty and Christmassy.

0:30:500:30:52

It's just like a snow globe. So Christmassy.

0:30:520:30:54

Just means that if you're giving it as a gift it looks a little bit

0:30:540:30:57

more special, and a bit different as well from what you can

0:30:570:30:59

pick up from a shop.

0:30:590:31:01

Well, Paul, your wish is our command.

0:31:080:31:10

We got a bit of Malbec!

0:31:100:31:12

-Are you going to join me?

-Absolutely.

0:31:120:31:15

-It's Christmas.

-The spirit of Keith Floyd is upon us.

0:31:150:31:18

-Merry Christmas.

-Merry Christmas.

-Merry Christmas!

-Christmas cheerio.

0:31:180:31:22

-Lovely.

-Right, so we need to move on to something sweet, a dessert.

0:31:220:31:25

-Yes, indeed.

-But how do we follow our rather successful nut roast?

0:31:250:31:28

We have an idea. We're going to do you a pear and hazelnut cake.

0:31:280:31:34

What a good combination!

0:31:340:31:36

It's really special, and it's laced with eau de vie,

0:31:360:31:38

it's laced with hazelnut liqueur.

0:31:380:31:40

This is a proper grown-up treat.

0:31:400:31:43

-That's fantastic.

-But it's lighter than an angel's kiss.

0:31:430:31:45

It... Ooh!

0:31:450:31:47

Have you been kissed by an angel?

0:31:470:31:49

I certainly have! A couple of times, really!

0:31:490:31:51

Oh, thanks, mate.

0:31:510:31:53

This is the flour in the cake. Noddle oddle!

0:31:530:31:57

And that is the hazelnut. Now, they have been hazelnuts.

0:31:570:32:00

You buy them, they are already skinned, put them in a

0:32:000:32:03

food processor, and about the same texture as ground almonds.

0:32:030:32:07

Now, while Dave is doing that, I am going to start to

0:32:090:32:12

cream together six eggs and some caster sugar.

0:32:120:32:14

Now, this is very important for this cake.

0:32:140:32:17

You start low like that,

0:32:170:32:20

and then as soon as you've got the first egg in,

0:32:200:32:24

turn it up to full.

0:32:240:32:26

And then just keep adding eggs.

0:32:280:32:30

If you don't get the air into the eggs, into this part,

0:32:300:32:35

your cake will be like a carpet tile.

0:32:350:32:37

So that's quite key, then, to really give that a good beating?

0:32:370:32:40

Yeah, you need to get...

0:32:400:32:41

What we're looking for, Paul, is that the colour will change,

0:32:410:32:45

it will triple in volume, and it will go a really light pale colour.

0:32:450:32:51

Into the hazelnuts, I mix the flour.

0:32:510:32:53

And in this pan, I'm melting down the butter.

0:32:540:32:58

Do you guys go on a diet after Christmas?

0:33:000:33:02

-Yes.

-Yes.

-Right!

0:33:020:33:04

Flipping heck, yes!

0:33:040:33:06

But, Paul, I gather one of your claims to fame is you actually

0:33:080:33:12

did work on the movie, Santa Claus.

0:33:120:33:14

-I did.

-What did you do? Were you an elf?

0:33:140:33:16

No, do you know what I actually did?

0:33:160:33:18

I was in this little tiny art room,

0:33:180:33:20

and I had to make half a dozen pairs of antler horns, literally.

0:33:200:33:26

You know, be creative with papier mache and wire mesh.

0:33:260:33:28

Wow, so how did that transfer itself to antiques?

0:33:280:33:32

I bought a flat in Richmond, right on the river, right near

0:33:320:33:35

Eel Pie Studios in St Margaret's, where Pete Townshend worked,

0:33:350:33:38

and I bumped into Pete. And because I played drums and I was this,

0:33:380:33:41

you know, keen semi-professional drummer and I had a van to carry

0:33:410:33:45

my drums around in, he said, "Do you want to work for me?"

0:33:450:33:48

So I worked for Pete Townshend for a couple of years,

0:33:480:33:50

which was really great.

0:33:500:33:51

You know, as a studio gopher, you know, moving kit

0:33:510:33:54

for Elton John and The Who, and people like that, and yeah,

0:33:540:33:58

so I had a great time there,

0:33:580:33:59

and I met somebody in his studio that was into antiques,

0:33:590:34:02

and on the weekends, we used to go off and do the markets.

0:34:020:34:05

And it was really... Getting the exposure to the Portobello Road

0:34:050:34:10

and Camden Lock and Camden Passage, about the age of 24, 25, 26,

0:34:100:34:14

I kind of thought, "This is what I want to do.

0:34:140:34:18

"I want to be one of those crazy eccentrics," you know, selling stuff

0:34:180:34:21

and having wodges of 50-pound notes in your pocket.

0:34:210:34:24

You know, those were the days.

0:34:240:34:26

-Yeah, but how lovely is that?

-Yeah!

-How lovely is that?

0:34:260:34:29

So, Paul, what do you have for dessert on Christmas Day?

0:34:310:34:33

-Are you a traditionalist?

-Traditionalist, yeah.

0:34:330:34:36

I've got to have it with custard, though.

0:34:360:34:37

I'm not a big sort of clotted cream or single cream...

0:34:370:34:40

-Brandy sauce?

-Brandy sauce, yeah, we do set fire to the pud as well.

0:34:400:34:43

-Yeah?

-Yeah, we do. And we still hide, you know,

0:34:430:34:45

old sixpences in for the kids.

0:34:450:34:47

-I thought you put sovereigns or the odd groat in yours.

-Yes!

-I wish!

0:34:480:34:53

Our mission is to preserve that volume, so as Mr King folds gently,

0:34:530:34:58

I'm just going to put the flour and the nuts in.

0:34:580:35:00

So that has held up really, really well.

0:35:030:35:06

Because there is quite a weight of nuts in there,

0:35:060:35:08

I will just fold in the melted butter.

0:35:080:35:11

You can't let this set too much.

0:35:110:35:12

No, you can't, because what we want to do, as much as possible,

0:35:120:35:16

is maintain the air in that eggs and sugar.

0:35:160:35:19

I've got two tins here that have been prepared.

0:35:190:35:21

A simple sheet of baking parchment,

0:35:210:35:24

just half in this tin and half in that tin.

0:35:240:35:26

And we want to make sure that the cakes are the same size.

0:35:290:35:33

You don't want a lopsided cake.

0:35:330:35:34

Pop these into a preheated oven - it's 170 Celsius this time -

0:35:360:35:41

for 12 to 15 minutes, until risen and golden.

0:35:410:35:44

-Beautiful!

-Beautiful.

0:35:480:35:49

So when the cakes have baked, you need to leave them to cool,

0:35:510:35:54

pop them out of the tin, put them onto a cooling rack,

0:35:540:35:56

-and you end up with two cakes like this.

-How lovely.

0:35:560:36:00

-Aren't they lovely?

-Oh, they do look good, yeah.

0:36:000:36:02

But there are two elements to the next stage of the cake.

0:36:020:36:05

-OK.

-One is the pears. I have to peel them,

0:36:050:36:07

prepare them, poach them in the syrup and eau de vie.

0:36:070:36:11

The water of life. And what are you doing, Si?

0:36:110:36:14

Oh, there's a filling that's as light as clouds.

0:36:140:36:16

Angels sit on it without a care.

0:36:160:36:18

It is a load of ricotta and cream, and then you mix it up

0:36:200:36:22

with some sugar. It's great.

0:36:220:36:24

So, Paul, I think we've established, you're not a strict vegetarian.

0:36:240:36:27

-You will eat cheese.

-I will eat cheese, yeah.

0:36:270:36:29

I love my dairy. I possibly have too much dairy,

0:36:290:36:32

-but I couldn't live without it.

-Yeah.

0:36:320:36:34

Now, I need to get on with the pears,

0:36:370:36:39

so first off, I start making my syrup.

0:36:390:36:41

So I want the juice of one lemon.

0:36:410:36:43

Do you know? My kids love making cakes. They love baking.

0:36:430:36:46

It's a great thing to do with kids.

0:36:460:36:48

Yeah. They decorate them all with Smarties and cover it all

0:36:480:36:51

full of chocolate. It's lovely.

0:36:510:36:54

And now the caster sugar goes in.

0:36:540:36:56

And just let that reduce down to a syrup.

0:36:560:36:59

What I'll do while that's happening,

0:36:590:37:00

I'm going to peel and prepare the pears.

0:37:000:37:03

Now, I do this at the last minute,

0:37:030:37:04

because obviously the pears will go brown. So how did you get

0:37:040:37:08

from wheeler-dealer-ing to where you are now?

0:37:080:37:10

I was sitting in my antiques shop in Marlborough,

0:37:100:37:13

and a researcher walked in,

0:37:130:37:15

and she originally worked on Noel Edmonds' Swap Shop.

0:37:150:37:18

-OK.

-She used to run around with dungarees on, she was called

0:37:180:37:21

Patsy's Prizes, giving out the prizes with Keith Chegwin.

0:37:210:37:24

-Oh, yeah, OK.

-Cheggers!

0:37:240:37:27

And she came into my shop with a little camcorder,

0:37:270:37:29

so I let her film, and then she said,

0:37:290:37:31

"Can you talk to me about this piece of Queen Anne furniture,

0:37:310:37:34

"this kneehole desk?" So I kind of told the history.

0:37:340:37:37

"Circa 1815, just think, it probably saw the Battle of Waterloo.

0:37:370:37:40

"You know, the Duke of Wellington." And she spent about an hour with me,

0:37:400:37:43

had a couple of glasses of wine, and left,

0:37:430:37:45

and two days later, I had a phone call. They said,

0:37:450:37:48

"Look, we believe you've got the potential to become a TV presenter.

0:37:480:37:52

-"How do you fancy screen testing?"

-Result, dude!

-But do you know what?

0:37:520:37:57

I was so scared, I was really, really scared.

0:37:570:38:00

And they said, "Look, we want you to present an antiques show,

0:38:000:38:02

"and would you screen test for it?"

0:38:020:38:04

And I was awful. I was absolutely awful.

0:38:040:38:06

Had no idea how to talk to a TV camera.

0:38:060:38:09

So I had a few rehearsals in a graveyard in Sheffield

0:38:090:38:14

on our first day's shooting.

0:38:140:38:15

I got up an hour early with the cameraman and sound man,

0:38:150:38:18

and I was kind of going through my pieces to camera, you know,

0:38:180:38:20

walking and talking, landing on the mark, turning,

0:38:200:38:22

looking in a different direction, and I just couldn't do it.

0:38:220:38:25

So, thanks to some clever editing and some very nice directors and

0:38:250:38:28

cameramen, you know, they kind of nurtured me through it, really.

0:38:280:38:32

-I'm very lucky.

-I bet your mum and dad were as proud as punch.

0:38:320:38:35

Yeah, they were. Yeah, my mum was my biggest fan, and my biggest critic,

0:38:350:38:39

-obviously!

-Well, of course. But mums are.

0:38:390:38:41

-Yeah.

-These pears won't wait much longer.

0:38:410:38:44

What I've done is I've quartered them, I've peeled them,

0:38:440:38:47

and I've cored them.

0:38:470:38:49

Now, into the syrup, we lace it with eau de vie, the water of life.

0:38:490:38:53

So put that in the syrup. Smell that, just a bit boozy.

0:38:530:38:56

It wasn't a lot you put in, was it?

0:38:560:38:58

-Oh, that's good.

-Oh, it's grown-up. Now, into this we put the pears.

0:38:580:39:03

I'm going to poach them down.

0:39:030:39:05

We want them to retain the shape, though, we don't want a mush.

0:39:050:39:07

After simmering for about 10, 15 minutes, and left to go cool,

0:39:070:39:10

you'll be left with that.

0:39:100:39:13

Right, so now we need to put the pears into that

0:39:130:39:15

wonderful ricotta mix.

0:39:150:39:17

-And this is the filling for your cake.

-Mm.

0:39:190:39:21

What we want to do is to pour in about two thirds of the syrup,

0:39:230:39:28

-give it a good mix.

-Beautiful.

-There we go.

0:39:280:39:32

Right, now it's time to build our Christmas treat.

0:39:320:39:34

The reserved syrup, I'm just going to paint onto this.

0:39:340:39:37

It's a bit of a rum baba thing, really.

0:39:370:39:39

And then we put our ricotta.

0:39:390:39:42

I think that's enough, Si. We're going to make some praline

0:39:420:39:45

for the top, with some jaunty caramelised hazelnuts,

0:39:450:39:48

and then a chocolate sauce to serve.

0:39:480:39:51

-Oh!

-This one's for you, Paul.

-I can feel the pounds going on now!

0:39:510:39:54

-Don't you worry about it.

-No, it's light, it's fabulous.

0:39:540:39:57

Paul, what do you like to do on Boxing Day?

0:39:570:40:00

My kids go pony riding, we've got some ponies,

0:40:000:40:02

so we take the ponies down along the canal,

0:40:020:40:04

and go for a wander around the village, which is quite nice.

0:40:040:40:06

Take the dogs. Just getting out and about,

0:40:060:40:09

-getting outside in the fresh air.

-Nice.

-Getting out of the house.

0:40:090:40:11

Yeah, because you've had your big Christmas dinner,

0:40:110:40:13

you've had your lazy day, you need to go for a walk, yeah, absolutely.

0:40:130:40:16

But we've also got, you know, all the animals on our little

0:40:160:40:19

smallholding, so we've got the pigs to look after, ducks and chickens

0:40:190:40:24

to look after, three cats, three dogs, two ponies, two horses.

0:40:240:40:27

You know, there's a lot to do every morning.

0:40:270:40:29

-So what do you do with your pigs, Paul?

-Well, we're just

0:40:290:40:32

fattening them up, really, to go off to market, basically.

0:40:320:40:34

I love it! We've got a vegetarian pig breeder!

0:40:340:40:37

It's brilliant, isn't it?

0:40:370:40:39

It's all right, lads, we've got a nut roast.

0:40:390:40:41

Oh, do you know? With the ponies, the kids' ponies,

0:40:410:40:43

we put antlers on the ponies, we've got those stick-on antlers,

0:40:430:40:46

so we take them for a walk around the village with these...

0:40:460:40:48

-Oh, brilliant!

-..furry antlers on. It's ever so funny.

0:40:480:40:50

So basically we pop the hazelnuts in.

0:40:500:40:52

Now, this is the fun part.

0:40:540:40:56

This is going to set like a big slab.

0:40:560:40:59

-That will go hard and brittle, then? You can actually snap it?

-Rock-hard.

0:40:590:41:03

Now, we need to spread it out, so it's like one layer.

0:41:030:41:05

-Do you have to work fast?

-Oh, yes. Yeah.

0:41:070:41:10

So, as I'm doing it, I'm just breaking off odd ones like this.

0:41:100:41:13

I can start with about a dozen. The rest can set into a slab.

0:41:130:41:17

-Well done, mate.

-Oh, it's sticky, isn't it?

0:41:170:41:19

-Very, yeah.

-It's also very hot.

0:41:190:41:21

-I think that's there, mate.

-I think they are.

0:41:210:41:23

And when it's cooled, it looks like this.

0:41:230:41:25

Now, we put that into a food processor,

0:41:270:41:29

and process it into crumbs, and that is praline.

0:41:290:41:33

And that's it.

0:41:410:41:42

I don't mind if there is a scattering on the dish,

0:41:470:41:49

-because I think it looks so lovely.

-Absolutely.

0:41:490:41:51

-Yeah, it's kind of frosty.

-Yeah. The snowman.

0:41:510:41:54

So, the chocolate sauce.

0:41:550:41:56

Now, all that's in the pan is butter, cream, dark chocolate.

0:41:560:42:01

Now we're just about to tickle it with the festive feather that is

0:42:010:42:04

Frau Anjelica, or hazelnut liqueur.

0:42:040:42:07

It's looking like Christmas!

0:42:070:42:09

Oh, look at that chocolate sauce.

0:42:110:42:13

Now look at that. See? Just look at the strata.

0:42:130:42:17

It's firm but fair.

0:42:170:42:20

That's teasing me.

0:42:200:42:21

Paul Martin, Merry Christmas.

0:42:220:42:24

-Thank you.

-Merry Christmas.

-Merry Christmas, guys. You're spoiling me!

0:42:240:42:27

That's fantastic. Exceptionally light.

0:42:290:42:32

-It is, isn't it?

-It's what I would call a slightly grown-up cake.

0:42:320:42:35

It doesn't need an awful lot of chocolate.

0:42:350:42:37

No, it doesn't, does it?

0:42:370:42:39

This cake is perfect for a winter's day.

0:42:390:42:43

Put the kettle on, cut a slice, and smile.

0:42:430:42:46

All of this really sums up the essence of Christmas -

0:42:480:42:51

it really does - and great company as well.

0:42:510:42:53

-I'll drink to that.

-Cheers.

-Cheers, Paul. Merry Christmas.

0:42:530:42:56

-Merry Christmas, mate, to yours.

-And Merry Christmas.

0:42:560:42:59

-And Merry Christmas.

-Merry Christmas.

0:42:590:43:01

And Happy New Year.

0:43:010:43:02

The Hairy Bikers create mouthwatering festive dishes and get into the spirit of the season with special guest Paul Martin.

Christmas is a wonderful time to celebrate with food and the Bikers share some meat-free recipes perfect for when you've had enough of turkey. The Bikers create sage and spinach gnocchi, nut roast with all the trimmings and a hazelnut and pear cake, as they find out how Paul spends his Christmas. Alongside the recipes and fun, there are also fantastic ideas for homemade edible presents.