0:00:02 > 0:00:04Christmas. We love this time of year.
0:00:04 > 0:00:09Yeah, wrapping presents, decorating the tree, and generally making merry.
0:00:09 > 0:00:13And nothing beats a bit of Christmas home cooking shared
0:00:13 > 0:00:15with family and friends.
0:00:15 > 0:00:17Delicious festive food for all occasions,
0:00:17 > 0:00:20packed with flavour and full of love.
0:00:20 > 0:00:21Ding-dong merrily on high.
0:00:21 > 0:00:25And we'll be joined by some familiar faces to get us all into the
0:00:25 > 0:00:27- festive 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 > 0:00:44So, hang up your stockings, tweak your tinsel...
0:00:44 > 0:00:46turn on your fairy lights and relax.
0:00:46 > 0:00:48- BOTH:- We're home for Christmas!
0:01:03 > 0:01:06Now, if you are hosting a festive bash this year,
0:01:06 > 0:01:10there's nothing that gets the party started quite like food.
0:01:12 > 0:01:19We're making porcetta pork loin served with sauteed chard and parmesan.
0:01:22 > 0:01:27Plus, prawn and salmon terrine with a chilled dill and cucumber sauce.
0:01:27 > 0:01:31And Denise Lewis joins us for some festive fun.
0:01:31 > 0:01:34Do you still indulge in all the pigs in blankets and all the accessories?
0:01:34 > 0:01:36Yeah, there will be literally a fight going on in the house if
0:01:36 > 0:01:38there are no pigs in blankets!
0:01:38 > 0:01:40- Cheers, Merry Christmas.- Merry Christmas.- Merry Christmas.
0:01:42 > 0:01:45But first, our trio of festive canapes.
0:01:45 > 0:01:47Well, you've got to have canapes when you've got people coming round,
0:01:47 > 0:01:50- haven't you?- Yeah, of course.- The finger food, you greet people,
0:01:50 > 0:01:52they're hungry and it entices them.
0:01:52 > 0:01:54You suck them into your web of joy.
0:01:54 > 0:01:58And these tomatoes, in bacon vodka, are perfect.
0:01:59 > 0:02:03Two things that are part of our every day existence, bacon and vodka.
0:02:03 > 0:02:07Take half a dozen rashers streaky bacon, put them in a pan.
0:02:07 > 0:02:12What we need to do is get that bacon infused vodka into these lovely
0:02:12 > 0:02:13cherry tomatoes.
0:02:13 > 0:02:17And the way that you do that is take said tomato, take a cocktail stick,
0:02:17 > 0:02:19and do that,
0:02:19 > 0:02:23- a lot.- This will keep him amused for hours.
0:02:23 > 0:02:27At Christmas it's lovely to invite your neighbours round for aperitifs.
0:02:27 > 0:02:30And, you know, it's great, you know you're not invited for dinner,
0:02:30 > 0:02:33or you know you're not invited to stay that long,
0:02:33 > 0:02:35so it works on both sides.
0:02:35 > 0:02:38And after a while, the bacon will shrink away,
0:02:38 > 0:02:41and then we scrape the bacon into that dish.
0:02:43 > 0:02:44Now, the wodka.
0:02:44 > 0:02:48We will just pour the bottle of vodka over the fatty bacon.
0:02:48 > 0:02:51We put this to infuse in the freezer.
0:02:51 > 0:02:52Have you done those already?
0:02:52 > 0:02:53- Yeah.- You clever lad!
0:02:53 > 0:02:56- I'm quick, aren't I?- After your six hours or overnight,
0:02:56 > 0:02:58- it looks like this.- Ooh.
0:02:58 > 0:03:00I've got a sieve with some muslin cloth.
0:03:00 > 0:03:02We pour the vodka in there.
0:03:04 > 0:03:08That is bacon vodka.
0:03:08 > 0:03:10- Yes!- You heard it here first.
0:03:10 > 0:03:12What's not to love?
0:03:12 > 0:03:15So what we do now is pour over the bacon vodka
0:03:15 > 0:03:18and leave all those little "tom-toes" that go,
0:03:18 > 0:03:20"Whoa! Voddie, bacon! Mmm!"
0:03:21 > 0:03:23And they'll suck it all up.
0:03:23 > 0:03:27And we just pop those in the fridge for a couple of hours.
0:03:27 > 0:03:28Thank you.
0:03:31 > 0:03:34The next canape is an Italian classic, mortadella mousse.
0:03:34 > 0:03:38Now, mortadella sausage has been around in Italy since Roman times.
0:03:38 > 0:03:41It's like a cross between a cold pork sausage, and luncheon meat.
0:03:41 > 0:03:46What we do is we take the blender and we pop in the mortadella.
0:03:46 > 0:03:49Could you start grating me some Parmesan cheese in here, Si?
0:03:49 > 0:03:51I can, mate, yes.
0:03:52 > 0:03:54So, creme fraiche...
0:03:56 > 0:03:57And I want some cream.
0:03:57 > 0:03:59- Tell me when, mate.- More.
0:03:59 > 0:04:02More!
0:04:02 > 0:04:03Then just give it a blitz.
0:04:06 > 0:04:09We will finish this off with some nutmeg.
0:04:09 > 0:04:10- Good, we're doing well.- We are.
0:04:10 > 0:04:12Pop those in the fridge.
0:04:12 > 0:04:15It is brilliant, it's so easy, it's epic.
0:04:15 > 0:04:17You know, Si, I wonder if mortadella mousse
0:04:17 > 0:04:20could become the new Christmas sensation.
0:04:20 > 0:04:22Everybody all over Britain could be making it.
0:04:22 > 0:04:24Have you seen the mortadella mousse?
0:04:24 > 0:04:26- Have you seen it?- You may need shares in mortadella.
0:04:26 > 0:04:28It could be a water cooler moment.
0:04:28 > 0:04:29A water cooler moment.
0:04:32 > 0:04:36Our final canape for the trio is goat's cheese rondele served with a
0:04:36 > 0:04:40fantastic salsa, drizzled with warm honey over the top.
0:04:40 > 0:04:41- Perfect.- So, first off,
0:04:41 > 0:04:44I'm going to infuse the oil with a couple of cloves of garlic.
0:04:44 > 0:04:47Do you prefer, Si, a dinner party or a nibbles party,
0:04:47 > 0:04:49an hors d'oeuvre party?
0:04:49 > 0:04:51A nibbles party, I really like that, as it just...
0:04:51 > 0:04:53Cos you get lots of different flavours and tastes.
0:04:53 > 0:04:55I quite like it at this time of the year.
0:04:55 > 0:04:59- Yeah.- I'm going to make a really simple salsa.
0:04:59 > 0:05:03We have some tomatoes, some red onion, some finely chopped garlic,
0:05:03 > 0:05:08some chilli, and then I'm going to chop through some coriander and some
0:05:08 > 0:05:11- basil.- How do you feel about fancy dress parties, Si?
0:05:11 > 0:05:13- I could never get it right. - One fancy dress party,
0:05:13 > 0:05:14I went as a white rabbit.
0:05:14 > 0:05:18I had the suit and everything, big pink ears, you know, like this.
0:05:18 > 0:05:21But that was the thing, it wasn't a fancy dress party.
0:05:21 > 0:05:23So I spent the whole night dressed as a rabbit.
0:05:23 > 0:05:27How did you not know it wasn't a fancy dress party?
0:05:27 > 0:05:31It said fancy dress on the invite, but they only put it on my invite!
0:05:31 > 0:05:32I used to love it.
0:05:33 > 0:05:35I once went as Fungus The Bogeyman.
0:05:35 > 0:05:38Didn't meet a girl that night, either.
0:05:38 > 0:05:39Now, let's put these garlic cloves away now.
0:05:39 > 0:05:41They are frizzled out.
0:05:41 > 0:05:45I've just mixed some red wine vinegar and some honey,
0:05:45 > 0:05:47and I'm going to dress the salsa with it.
0:05:47 > 0:05:51Nice. What I love is when your guests turn up, and it's worth the effort.
0:05:51 > 0:05:54You know, rather than just get something out of the freezer that
0:05:54 > 0:05:57you've bought in a packet, it's a surprise, it's lovely.
0:05:57 > 0:05:59Where did you get this?
0:05:59 > 0:06:01I didn't get it, I made it!
0:06:01 > 0:06:02And there's nothing better, is there?
0:06:02 > 0:06:04This time of the year, Dave, isn't it,
0:06:04 > 0:06:06it's always a great time to show off.
0:06:06 > 0:06:09- It is.- Particularly when you're having a party, it's great.
0:06:09 > 0:06:12Yeah. And let's face it, what's the point of cooking if you haven't got mouths to feed?
0:06:12 > 0:06:15And at Christmas, those mouths that you feed
0:06:15 > 0:06:18are full of Christmas spirit and cheer,
0:06:18 > 0:06:20and you can fuel that Christmas spirit and cheer as well as
0:06:20 > 0:06:23much as you like! Well, this is the goat's cheese,
0:06:23 > 0:06:26and we're going to cut it into pieces, about a centimetre.
0:06:26 > 0:06:27We're going to pane these.
0:06:27 > 0:06:31Pane-ing, In kind of cookery terms, means kind of crumbing.
0:06:31 > 0:06:35So, in one bowl I have my flour, in the other bowl a couple of eggs,
0:06:35 > 0:06:37and in this bowl some breadcrumbs.
0:06:37 > 0:06:39Now, to bring the flavour out,
0:06:39 > 0:06:42we're going to mix in a couple of tablespoons of Herbes De Provence.
0:06:42 > 0:06:45It tastes of lavender, sage, time.
0:06:45 > 0:06:46It's wonderful.
0:06:46 > 0:06:48Right, it's that old trick.
0:06:48 > 0:06:51Flour, egg and herby crumbs.
0:06:51 > 0:06:56Herby crumbs, it sounds like a saxophonist from a jazz band, doesn't it?
0:06:56 > 0:06:58Now on the saxophone, Herby Crumbs!
0:06:58 > 0:07:03And we pop that in the garlic infused oil to sizzle away.
0:07:03 > 0:07:06And as soon as they have taken on that golden colour,
0:07:06 > 0:07:09take them out of the pan and drain the oil.
0:07:09 > 0:07:13Now we can start designing our platter of canapes.
0:07:13 > 0:07:15Why not?
0:07:15 > 0:07:17I've just got some little toasts here.
0:07:17 > 0:07:20We're just going to stack these up with some of the mousse,
0:07:20 > 0:07:23and top with chopped pistachios.
0:07:23 > 0:07:27You know, a lot of us are on a budget and times are tight.
0:07:27 > 0:07:30It's a little treat, and its pretty cheap as well.
0:07:30 > 0:07:32So I've got ten
0:07:32 > 0:07:36little kind of snacks here out of half of that quantity
0:07:36 > 0:07:38of just basically one packet of mortadella.
0:07:38 > 0:07:42I'm going to dress our beautiful tomato
0:07:42 > 0:07:44with some Worcestershire sauce,
0:07:44 > 0:07:46some Tabasco on it as well.
0:07:46 > 0:07:49Just a note, the bacon vodka infused tomatoes
0:07:49 > 0:07:50are not suitable for children.
0:07:52 > 0:07:54But the mortadella mousse is something that the children will
0:07:54 > 0:07:57- love.- Oh, flipping heck, it'll not be long before they are here.
0:07:57 > 0:08:00I know. You always want to make it look nice as well.
0:08:00 > 0:08:01- I know.- Oh, man.
0:08:01 > 0:08:03What happens if nobody turns up?
0:08:03 > 0:08:05Well, then we've got loads to eat.
0:08:05 > 0:08:06Yes!
0:08:06 > 0:08:11- And then just to finish off... - Oh!- ..a little sprig of rosemary.
0:08:11 > 0:08:15Oh, you poet. And there we have it, our trio...
0:08:16 > 0:08:19- of canapes. - What would you go for first?
0:08:19 > 0:08:21As soon as you come in, what would be your first pick?
0:08:21 > 0:08:23- Vodka-infused cherry tomatoes. - Yeah, let's go.
0:08:27 > 0:08:29- They are brilliant!- It's a party!
0:08:29 > 0:08:31Oh, they are, aren't they?
0:08:31 > 0:08:33- Hey, man!- It works.
0:08:33 > 0:08:35- Right...- This has got an ooze.
0:08:35 > 0:08:37- Oh, man.- That is brilliant.
0:08:37 > 0:08:38You get the most wonderful...
0:08:38 > 0:08:40The goat's cheese is oozing,
0:08:40 > 0:08:42it's hot, the crunchy crumbs, the salsa...
0:08:42 > 0:08:44Finally, but by no means least...
0:08:44 > 0:08:48Mortadella mousse garnished with nutmeg and pistachio.
0:08:48 > 0:08:49- Epic.- It is epic.
0:08:49 > 0:08:52I tell you what, I'd love to come round to a party at our house.
0:08:52 > 0:08:54- I know, it'd be good, wouldn't it? - It would, wouldn't it?
0:08:54 > 0:08:56I never get invited anywhere else.
0:08:56 > 0:08:57- Shall we go and circulate?- Yeah.
0:08:57 > 0:08:59Mortadella mousse topped with pistachios,
0:08:59 > 0:09:02drunken tomatoes with bacon vodka,
0:09:02 > 0:09:03and deep-fried goat's cheese.
0:09:03 > 0:09:05Let the party begin!
0:09:07 > 0:09:10If you are stuck for Christmas gift ideas,
0:09:10 > 0:09:11then why not make your own?
0:09:11 > 0:09:15Eshe has a foodie present your friends are going to love.
0:09:20 > 0:09:22They do smell good.
0:09:22 > 0:09:24Really good.
0:09:24 > 0:09:27It's a great present because it looks absolutely gorgeous,
0:09:27 > 0:09:28and it is so Christmassy, you know,
0:09:28 > 0:09:31orange just smells lovely at Christmas.
0:09:31 > 0:09:34Dried oranges are always around my house as a decoration so I just love
0:09:34 > 0:09:36using them.
0:09:36 > 0:09:39You pop one cup and a half of water, and one cup of sugar,
0:09:39 > 0:09:42and then you start to bring it to a gentle boil.
0:09:42 > 0:09:44Then you want to just turn them every 15 minutes,
0:09:44 > 0:09:49and the idea is that the oranges start to go clear around the edge.
0:09:49 > 0:09:52And until that's at that point you're not ready to take them out.
0:09:53 > 0:09:56They always look like things that you could tie to a Christmas tree.
0:09:56 > 0:09:58They're like little sweets that you can take,
0:09:58 > 0:10:01and they will sparkle as well if it is sort of fairy lights and things.
0:10:06 > 0:10:08Orange with chocolate is just a winning combination.
0:10:08 > 0:10:10I mean, you can do other things as well.
0:10:10 > 0:10:13You could do lime, lime and chocolate is really good as well.
0:10:13 > 0:10:15It just depends on what flavours you like,
0:10:15 > 0:10:17but fruit and chocolate just go so well together.
0:10:23 > 0:10:26So this feels so Christmassy right now,
0:10:26 > 0:10:30the smell of the orange and the melted chocolate,
0:10:30 > 0:10:32it just looks gorgeous.
0:10:34 > 0:10:38Everyone is getting them, a big old batch of them,
0:10:38 > 0:10:41and then everyone is going to get them for Christmas or in their stocking.
0:10:45 > 0:10:48So, they are little bit of a sticky sweet,
0:10:48 > 0:10:53so I recommend popping them into a little jar, an airtight jar,
0:10:53 > 0:10:56and that means that they will keep them preserved,
0:10:56 > 0:10:57you don't have to worry about them going off.
0:10:57 > 0:11:00You can keep them in the fridge or you can just keep them in the jar.
0:11:00 > 0:11:02They look really nice if you pop them in a jar,
0:11:02 > 0:11:06and then tie a bit of ribbon around them and a little bit of fern,
0:11:06 > 0:11:08or a fern cone or something like that,
0:11:08 > 0:11:09just to make them look really pretty.
0:11:09 > 0:11:11And then you can just gift them in a jar like that
0:11:11 > 0:11:13and you don't have to worry about them being sticky.
0:11:15 > 0:11:18And they taste amazing, they taste a little bit like chocolate orange
0:11:18 > 0:11:20cakes. When people give you this,
0:11:20 > 0:11:23they think it is something you have bought in a shop because it looks
0:11:23 > 0:11:26that pretty, but, yeah, when you tell them you've made it,
0:11:26 > 0:11:28they are even more impressed, so it's definitely something to try.
0:11:35 > 0:11:38Well, the thing about Christmas and Christmas parties and people coming
0:11:38 > 0:11:41round is that you want people, you want fantastic people,
0:11:41 > 0:11:44your mates to come round, and we have certainly got that.
0:11:44 > 0:11:47We have, because with us today we have the one,
0:11:47 > 0:11:50the only Denise Lewis OBE, and gold medal Olympian.
0:11:50 > 0:11:53- Welcome. Thank you for having me. - And a very Merry Christmas to you.
0:11:53 > 0:11:55- Merry Christmas. - Merry Christmas to you, too.
0:11:55 > 0:11:56Do you love Christmas?
0:11:56 > 0:12:00I do, and I have grown to love it even more so since I have had my
0:12:00 > 0:12:01children and my own family.
0:12:01 > 0:12:05Of course, of course, because it is the big event, it's the big day,
0:12:05 > 0:12:06everybody gets excited.
0:12:06 > 0:12:11Yeah, they get excited, it's a chance to spend time together,
0:12:11 > 0:12:13real quality time which we are all searching for.
0:12:13 > 0:12:16And so, the perfect time is Christmas.
0:12:16 > 0:12:17How old are your children?
0:12:17 > 0:12:2015, 11 and nine.
0:12:20 > 0:12:23So they are actually fully immersive in Christmas now.
0:12:23 > 0:12:26- They love it.- We have got a special dish for you.
0:12:26 > 0:12:30We're going to cook an Italian porcetta roast on a bed of potatoes
0:12:30 > 0:12:33and onions. It is a wonderful party sharing dish.
0:12:33 > 0:12:36Now, what the butcher has done is he has boned this loin out,
0:12:36 > 0:12:38but left the pork belly.
0:12:38 > 0:12:41What happens is the fat seeps into the loin,
0:12:41 > 0:12:44and keeps it beautifully moist.
0:12:44 > 0:12:47I have to say, as a child, we didn't eat that much pork,
0:12:47 > 0:12:50and I used to just assume it was because it was so dry.
0:12:50 > 0:12:54Well, this is an absolute cast-iron guarantee that you're going to get a
0:12:54 > 0:12:57moist, tasty, beautifully crispy joint.
0:12:57 > 0:12:58I'm going to make a stuffing,
0:12:58 > 0:13:01but it is not a stuffing like you would do for turkey or...
0:13:01 > 0:13:03It is more a paste, isn't it?
0:13:03 > 0:13:07Now, that is a whole head of garlic, some chilli flakes,
0:13:07 > 0:13:08and some crushed fennel seeds.
0:13:08 > 0:13:12About three tablespoons of rosemary, and the zest of a lemon.
0:13:12 > 0:13:14I can smell some of those herbs.
0:13:14 > 0:13:15- Yeah.- Just imagine.
0:13:15 > 0:13:17I'm just wasting time here.
0:13:17 > 0:13:19Wow.
0:13:19 > 0:13:23So, Denise, do you do the cooking at home at Christmas?
0:13:23 > 0:13:25Well, it's actually a bit of a family affair.
0:13:25 > 0:13:29As it should be. Obviously, I do most of the hard work, of course.
0:13:29 > 0:13:31THEY LAUGH
0:13:31 > 0:13:34But my kids and my husband get stuck in, you know,
0:13:34 > 0:13:39so they will be in charge of the potatoes, the veg,
0:13:39 > 0:13:43and I will take care of all the meat and the presentation.
0:13:43 > 0:13:45- The table layout... - Who does the drinks at Christmas?
0:13:45 > 0:13:49That's my husband. Yeah, he does the drinks,
0:13:49 > 0:13:52and he will certainly hammer through them as well, but it's...!
0:13:54 > 0:13:55Well done, Steve, well done.
0:13:55 > 0:13:57I'm going to put a bit of olive oil in,
0:13:57 > 0:14:02then I'm going to dribble white wine in until we have that said paste.
0:14:02 > 0:14:07Can you just use any white wine or does it have to be cooking wine?
0:14:07 > 0:14:09No, there is a really famous saying.
0:14:09 > 0:14:13Never put anything into a dish that you're not prepared to drink.
0:14:13 > 0:14:16- That was Keith Floyd, wasn't it? - It was.- Are we there yet?
0:14:16 > 0:14:18- Are we there yet?- Are we there yet!- A little bit more.
0:14:20 > 0:14:23About 50ml of wine will do nicely.
0:14:23 > 0:14:25Do you enjoy cooking?
0:14:25 > 0:14:30I do. But I've had to get used to larger numbers.
0:14:30 > 0:14:32But I think that's where the preparation comes in handy.
0:14:32 > 0:14:33In one, absolutely.
0:14:33 > 0:14:35Are you good at preparation?
0:14:35 > 0:14:38I've got better. I've got better over the years, you know,
0:14:38 > 0:14:42certain things that you can do, you can leave things overnight,
0:14:42 > 0:14:46and so you can actually interact with people instead of just being
0:14:46 > 0:14:48head down in the kitchen all day.
0:14:48 > 0:14:49Well, this dish is perfect for a party,
0:14:49 > 0:14:53because of course you can make it a couple of days in advance.
0:14:53 > 0:14:56You get it rolled, stuffed, you leave it in the fridge for two days,
0:14:56 > 0:14:59the flavours are just going to get better and better.
0:14:59 > 0:15:02So, Denise, how did you learn how to cook?
0:15:02 > 0:15:04By observation, just watched my mum.
0:15:04 > 0:15:06She was a really good cook.
0:15:06 > 0:15:07She liked to experiment.
0:15:07 > 0:15:11And so, it must have filtered into my consciousness,
0:15:11 > 0:15:15because I never thought I'd be able to prepare the meals that I do today.
0:15:15 > 0:15:17Well, you know, I think that's how we all learn, isn't it?
0:15:17 > 0:15:20I mean, certainly, Dave and I, from our parents, and friends.
0:15:20 > 0:15:21And the pleasure you get from that.
0:15:21 > 0:15:24- Yeah.- But are you laid back at Christmas
0:15:24 > 0:15:26or are you kind of hyper organised?
0:15:26 > 0:15:29I tell you what I have done is popped round to the neighbours,
0:15:29 > 0:15:33and had very unusual sparkling Shiraz.
0:15:33 > 0:15:34Oh, yes.
0:15:34 > 0:15:36- It's nice that.- And lethal.
0:15:36 > 0:15:38Yeah, no, it does get you a bit tiddly.
0:15:38 > 0:15:41Yes, I had probably two, three glasses of that,
0:15:41 > 0:15:47forgot that the turkey was in, half an hour/hour chat turned into four hours,
0:15:47 > 0:15:48and it was carnage.
0:15:48 > 0:15:50My bird was literally...
0:15:50 > 0:15:53When I came to pick it up, the undercarriage fell off.
0:15:53 > 0:15:55- Overcooked.- I've got to say,
0:15:55 > 0:15:58when you're undercarriage falls off your bird, it's a tragic tale of woe.
0:15:58 > 0:16:01It is. What has Santa left for you?
0:16:01 > 0:16:02The undercarriage and no breast!
0:16:02 > 0:16:05You could just have told your guests it was Cajun.
0:16:05 > 0:16:07- I know!- You could have!
0:16:07 > 0:16:12Right, so I've just put the onions and the potatoes in the tray
0:16:12 > 0:16:15ready to receive those beautiful cooking juices.
0:16:17 > 0:16:19It's where you go all panto, isn't it?
0:16:19 > 0:16:21Do you just slob out in front of the telly like the rest of us on
0:16:21 > 0:16:23Christmas Day and Boxing Day?
0:16:23 > 0:16:27- Yes.- Cos I bet you've got lots of tracksuits!
0:16:27 > 0:16:29I've got a fair few.
0:16:29 > 0:16:31But, yeah, I like to relax.
0:16:31 > 0:16:34But I'm always on the go, I'm an industrious worker at Christmas, as well.
0:16:34 > 0:16:38Well, yeah, you look like an industrious worker, I have to say.
0:16:38 > 0:16:41Of course. Now, here is a top tip.
0:16:41 > 0:16:45What we're going to do is we are going to put a little pocket
0:16:45 > 0:16:47to receive Dave's fantastic paste.
0:16:47 > 0:16:48Shall we stuff some down there?
0:16:48 > 0:16:51- Absolutely.- For starters. But you get almost like,
0:16:51 > 0:16:54when you cut it you get this little vein of herbage.
0:16:54 > 0:16:55Herbage? I love that.
0:16:55 > 0:16:57- Herbage.- But it is great cold this dish as well.
0:16:57 > 0:16:59So lovely.
0:16:59 > 0:17:03That is a top tip. Obviously people are used to scoring on the outside,
0:17:03 > 0:17:05but also this pocket is handy.
0:17:05 > 0:17:06It smells fantastic.
0:17:06 > 0:17:08- Doesn't it?- Yeah. - Doesn't it smell great?
0:17:08 > 0:17:10Now, if you've noticed,
0:17:10 > 0:17:13what we haven't done is there is no salt in this paste,
0:17:13 > 0:17:16because if you put salt in now it will draw all the moisture out of
0:17:16 > 0:17:17the meat, which is fatal.
0:17:17 > 0:17:19That is what we don't want.
0:17:19 > 0:17:21We are trying to keep the moisture in.
0:17:21 > 0:17:23So what are you going to cook for Christmas lunch, Denise?
0:17:23 > 0:17:25Well, depending on how this turns out...
0:17:27 > 0:17:28- Might have a convert.- Oh, brilliant!
0:17:28 > 0:17:30Might be a convert. I think it's fantastic.
0:17:30 > 0:17:33The thing about porcetta is, remember, it's this big.
0:17:33 > 0:17:37If you get a pork loin that's that long, it's exactly the same method.
0:17:37 > 0:17:42So you could feed 15, 20 people, and what a centrepiece for your party.
0:17:42 > 0:17:44So...
0:17:44 > 0:17:45Should I hold and you knot?
0:17:45 > 0:17:47Absolutely. That would be grand.
0:17:47 > 0:17:49Do you still indulge in all the pigs in blankets?
0:17:49 > 0:17:51There will be literally a fight going on in the house
0:17:51 > 0:17:53if there are no pigs in blankets.
0:17:53 > 0:17:56We once wrote a leftover recipe that involved leftover
0:17:56 > 0:17:59pigs in blankets, and somebody said, are you mad!
0:17:59 > 0:18:00This is not going to happen.
0:18:01 > 0:18:03But even with your rarefied athletic system,
0:18:03 > 0:18:06do you allow yourself pigs in blankets and bread sauce,
0:18:06 > 0:18:09or does it sabotage the entire machine?
0:18:09 > 0:18:12What I do is I pick them out, some of them, before I get to the table.
0:18:12 > 0:18:17So I have my portion whilst I'm cooking, so no-one notices that I'm eating it,
0:18:17 > 0:18:18so I create an illusion of holiness.
0:18:18 > 0:18:20Yes, well, ladies and gentlemen,
0:18:20 > 0:18:24the doughnut on the way to the car from the supermarket car park,
0:18:24 > 0:18:25that does count.
0:18:26 > 0:18:29- You devil!- I know, little devil.
0:18:29 > 0:18:31Now, we have got this rolled, we have got the paste in,
0:18:31 > 0:18:34we have some water in the bottom of the tray.
0:18:34 > 0:18:38- Why the water?- It stops it burning, then we've got some wine.
0:18:38 > 0:18:42You probably want to leave this to dry out and to be in the fridge
0:18:42 > 0:18:44for at least 24 hours.
0:18:44 > 0:18:49And the reason that we want the skin to dry out is that it forms a better
0:18:49 > 0:18:54crackling, and then we will push salt into all of those scores that
0:18:54 > 0:18:56your lovely butcher has made.
0:18:56 > 0:18:58So it's OK to salt the skin, but not the meat?
0:18:58 > 0:19:00- Definitely.- You must salt the skin.
0:19:00 > 0:19:02- Yeah.- Perfect.
0:19:02 > 0:19:05And then just rub it all over with oil.
0:19:05 > 0:19:07OK?
0:19:07 > 0:19:11And then season with salt again, and have you noticed,
0:19:11 > 0:19:13the salt now starts to stick,
0:19:13 > 0:19:18and it will form a beautiful salty crust which will help the crackling no end.
0:19:18 > 0:19:21It's fantastic, I mean it looks impressive,
0:19:21 > 0:19:26but the top tips there that I think people can really apply to their
0:19:26 > 0:19:28cooking and just make a big difference.
0:19:28 > 0:19:35Now, this needs to go into a low oven, 150 Celsius, for four hours.
0:19:35 > 0:19:39Then we take the foil off, and put the oven right up to, say, 200,
0:19:39 > 0:19:41220 Celsius, for the last half-hour,
0:19:41 > 0:19:44and your joint will be cooked perfectly.
0:19:44 > 0:19:48And that skin will be as crispy as a crispy thing.
0:19:48 > 0:19:52Oh, aye. Well, the four and a half hours or so give us plenty of time to have a
0:19:52 > 0:19:54nice cup of tea and a natter.
0:19:54 > 0:19:56- That would be lovely. - What's not to love?
0:19:57 > 0:19:59Right, let's have a cuppa.
0:19:59 > 0:20:01I think this is the nicest bit,
0:20:01 > 0:20:03when the food starts to cook and you can stop
0:20:03 > 0:20:04and have a cuppa and a chat.
0:20:04 > 0:20:07Yeah, I mean, it smells incredible, but the chat is nice.
0:20:07 > 0:20:08- I'm so happy.- It is.
0:20:08 > 0:20:11What was Christmas like when you were a young girl?
0:20:11 > 0:20:15It was a quiet affair, because I grew up with my mum,
0:20:15 > 0:20:19and I'm an only child, so it was very intimate, very quiet.
0:20:19 > 0:20:22What traditions do you still maintain from, you know,
0:20:22 > 0:20:23those Christmases with your mum?
0:20:23 > 0:20:27I like to do a stocking for each of my three children, which is nice.
0:20:27 > 0:20:30I see them, they look forward to opening that if they haven't already
0:20:30 > 0:20:31done so before I wake up.
0:20:31 > 0:20:33What did you used to do with your mum?
0:20:33 > 0:20:36What was the big thing that you both looked forward to other than
0:20:36 > 0:20:37spending time together?
0:20:37 > 0:20:40There was always a West Indian Christmas cake.
0:20:40 > 0:20:42Right. What was in that?
0:20:42 > 0:20:46Oh! Well you could smell it before you taste it, so it's full of the rum,
0:20:48 > 0:20:52lots of fruit, mixed fruit, a bit like a Christmas pudding if you like.
0:20:52 > 0:20:56- But...- It's wet and moist and, oh, God, that's great.
0:20:56 > 0:20:59- Moist and gorgeous.- So did the food have like a West Indian flavour?
0:20:59 > 0:21:01Was there some spice to it,
0:21:01 > 0:21:04rather than the traditional Christmas that we know?
0:21:04 > 0:21:06Yes, definitely a little bit more spice, I'd say.
0:21:06 > 0:21:08A little bit more kick.
0:21:08 > 0:21:13But that fusion of the Caribbean meets traditional British food was
0:21:13 > 0:21:16always, you know, present in our household,
0:21:16 > 0:21:19so we had the classic roast potatoes,
0:21:19 > 0:21:22but the stuffing always had a little bit of a twist to it.
0:21:22 > 0:21:23Yeah.
0:21:23 > 0:21:25What sort of pressies did you get?
0:21:25 > 0:21:28I think one of my best Christmas presents
0:21:28 > 0:21:30was a pair of trainers.
0:21:30 > 0:21:34Because, even at that age, I aspired to be an Olympian.
0:21:34 > 0:21:37There was a particular brand that was synonymous with the Olympics,
0:21:37 > 0:21:40and I wanted those trainers.
0:21:40 > 0:21:44And so it was a big deal for me to get brand-new spanking, you know,
0:21:44 > 0:21:46"named", named trainers!
0:21:46 > 0:21:48Yeah, that's important.
0:21:48 > 0:21:51Well, that's interesting. Did you always have that aspiration to be an
0:21:51 > 0:21:53Olympian, even when you were little?
0:21:53 > 0:21:59Yes. I watched the Olympics, and I was moved, I was in awe,
0:21:59 > 0:22:01and that was what I set out to do.
0:22:01 > 0:22:03For me it was an opportunity to see the world,
0:22:03 > 0:22:05and I really have done that.
0:22:05 > 0:22:07- Oh, you have.- And, you know, to represent your country...
0:22:07 > 0:22:09Yeah. Amazing.
0:22:09 > 0:22:12..on the biggest stage, it really doesn't get better than that.
0:22:12 > 0:22:14So as a child, how did you start running?
0:22:14 > 0:22:16Was it those shoes that set you off?
0:22:16 > 0:22:19It was a bit Forrest Gump, just go, run, keep running.
0:22:19 > 0:22:24- Yeah?- I loved it. At school I used to race in the playground,
0:22:24 > 0:22:27and I literally just kept taking it on a notch,
0:22:27 > 0:22:30and so the Olympics for me was the catalyst,
0:22:30 > 0:22:33that was what unlocked the passion even further,
0:22:33 > 0:22:37because then I knew that just being able to run, but run with purpose,
0:22:37 > 0:22:38I could go somewhere with it.
0:22:38 > 0:22:40Yes.
0:22:40 > 0:22:43And my go-faster trainers did help.
0:22:43 > 0:22:46Well, Christmas wouldn't be Christmas without a pressie, would it?
0:22:46 > 0:22:48- It certainly wouldn't. - I was wondering.- So, Dave and I
0:22:49 > 0:22:52have got you your said stocking.
0:22:52 > 0:22:55- Wow.- So, Merry Christmas from Dave and I.
0:22:55 > 0:22:56- Thank you, guys. - Just a little something.
0:23:00 > 0:23:03That's the absolute... It's got to be.
0:23:03 > 0:23:07It's got to be, there has to be a satsuma, tangerine in there.
0:23:07 > 0:23:11- Love it.- Now, you'd think initially we were quite cheap, but we're not.
0:23:11 > 0:23:13- Keep going, keep digging. - Is there more?- Oh, yes.
0:23:18 > 0:23:20Ooh.
0:23:22 > 0:23:25- Eager.- It's just a little thing.
0:23:25 > 0:23:27I mean, the anticipation is overwhelming.
0:23:27 > 0:23:30This is great!
0:23:31 > 0:23:33It's nearly as big
0:23:33 > 0:23:37- as the other one.- It's bigger than my other little gong.
0:23:37 > 0:23:40But there's chocolate in it, so you'll be all right, you'll be all right.
0:23:40 > 0:23:41That's actually really funny,
0:23:41 > 0:23:43because when I started taking my Olympic medal,
0:23:43 > 0:23:47my gold medal around to schools just to share my story,
0:23:47 > 0:23:51there was one child that asked me, he said, "Has it got chocolate in it?"
0:23:51 > 0:23:54- Aw!- What a sweetie!
0:23:54 > 0:23:57So sweet, so, yeah, that's very lovely, thank you.
0:23:57 > 0:24:00I could chat on for hours, but we need to get back now and finish dinner.
0:24:00 > 0:24:02- OK.- I'll get my running shoes on now.
0:24:02 > 0:24:03Come on.
0:24:07 > 0:24:10That's it, Kingy. Foil's off.
0:24:10 > 0:24:13- Perfect, well done, mate. - And that gives us just time to do two cracking
0:24:13 > 0:24:17sides. I'm going to do a wonderful Italian dish with chard and Parmesan
0:24:17 > 0:24:22cheese. So, my first mission is to finely chop the stalks and shred the leaves.
0:24:22 > 0:24:23Well,
0:24:23 > 0:24:28I'm going to do a beautiful spiced apple sauce to go with our porcetta.
0:24:28 > 0:24:31So, what we're going to do is we're going to add some butter, and I,
0:24:31 > 0:24:33while that is melting,
0:24:33 > 0:24:38I'm going to speedily peel and chop these lovely Bramley apples.
0:24:38 > 0:24:40It is all going to go really well.
0:24:40 > 0:24:42Straight into the pan,
0:24:43 > 0:24:45and then we're going to add some lemon zest,
0:24:45 > 0:24:48and then the juice of a whole lemon.
0:24:48 > 0:24:50If you've just had you nails done for Christmas,
0:24:50 > 0:24:52this is probably not a good idea, use a squeezer.
0:24:52 > 0:24:54As long as you don't wipe your eyes afterwards,
0:24:54 > 0:24:56that's what I have done and forgotten about it.
0:24:56 > 0:24:59With chilli, yeah. It's with chilli or any sort of...
0:24:59 > 0:25:01- Scotch bonnet chilies.- Oh, dear me!
0:25:01 > 0:25:05And then we add some cinnamon, some allspice, some cloves,
0:25:05 > 0:25:09and some soft brown sugar and four tablespoons of water.
0:25:09 > 0:25:10Well, I need to get my chard on.
0:25:10 > 0:25:15So, first off, put the shallot in there, and we start sweating that down.
0:25:15 > 0:25:19And alongside that, all the chard stems I've just cut.
0:25:19 > 0:25:21Do you want me to give it a quick stir, mate?
0:25:21 > 0:25:24Yeah, please. Certainly makes a change from my Brussels sprouts.
0:25:24 > 0:25:29- It does, it's great.- Trying to find the vegetables that the children
0:25:29 > 0:25:33will eat, because my littlest one is allergic to most things green.
0:25:33 > 0:25:35Do you have any of those sayings in your house?
0:25:35 > 0:25:38When my boys were growing up, I used to say,
0:25:38 > 0:25:43"Right, you cannot tell me you don't like it unless you've tried it."
0:25:43 > 0:25:45- Yeah.- Do you?
0:25:45 > 0:25:49Yeah, I've been known to get them to close their eyes as well.
0:25:49 > 0:25:51- Yeah.- And chew.
0:25:51 > 0:25:54So it was kind of like, you know, that sort of experience.
0:25:54 > 0:25:56Into this I'm just going to strip some thyme leaves.
0:25:56 > 0:26:00You can smell it now, can't you?
0:26:00 > 0:26:01Yeah, it's fab.
0:26:02 > 0:26:04Now, the zest of a lemon.
0:26:04 > 0:26:06I've got to say, mate, it smells fabulous.
0:26:06 > 0:26:08Oh, it's a lovely dish.
0:26:08 > 0:26:13Now, the leaves go in along with some stock and freshly grated parmesan cheese.
0:26:14 > 0:26:16Such a lovely colour, the chard.
0:26:16 > 0:26:18My mouth is salivating over here.
0:26:18 > 0:26:20Good. It's good food.
0:26:20 > 0:26:25So, Denise, are you a good buyer of Christmas presents, do you reckon?
0:26:25 > 0:26:30I just think Christmas is a time where you can overspend,
0:26:30 > 0:26:33and I have done it on numerous occasions.
0:26:33 > 0:26:37And so I have just, over the last few years, been a bit more sensible,
0:26:37 > 0:26:39I like to call it.
0:26:39 > 0:26:41Not tight, but sensible.
0:26:41 > 0:26:43No. You're not tight. So how frugal are you?
0:26:44 > 0:26:49Well, I have been known to buy a few presents on the date for the day,
0:26:49 > 0:26:55but then go out the next day for Boxing Day sales, or even January sales,
0:26:55 > 0:26:58and by the presents at a third of the price.
0:27:01 > 0:27:03What's he like?
0:27:05 > 0:27:07Shall we check on the hero?
0:27:08 > 0:27:10- Is it in?- Oh, yeah, baby!
0:27:12 > 0:27:14Oh, yes!
0:27:15 > 0:27:19Look at this beautiful porcetta.
0:27:19 > 0:27:22I feel like I want to give it a round of applause,
0:27:22 > 0:27:24it looks that fantastic.
0:27:24 > 0:27:27That crackling is a sight to behold.
0:27:27 > 0:27:28Did your mum use to do this?
0:27:28 > 0:27:30SPOON TAPS ON CRACKLING
0:27:30 > 0:27:33Listen to it, I mean, it's just...
0:27:33 > 0:27:37- It's just beautiful. - Yes, it's all right, there.
0:27:37 > 0:27:38Should I, Mr Myers?
0:27:38 > 0:27:41You carve, I will serve up the accoutrements.
0:27:41 > 0:27:46It's lovely, you can see the herbs in the middle.
0:27:48 > 0:27:50There is a big bit of crackling there.
0:27:50 > 0:27:53- Yeah.- And it has definitely got Denise's name all over it.
0:27:53 > 0:27:56That has got my name on it, hasn't it? This is the moment I've been waiting for.
0:27:56 > 0:27:58Yes!
0:27:58 > 0:28:02- Thank you for coming.- Thank you for having me, this looks incredible.
0:28:02 > 0:28:04You're very, very welcome.
0:28:10 > 0:28:12Those herbs.
0:28:12 > 0:28:15- Yeah.- For me it is so succulent.
0:28:15 > 0:28:16Oh, brilliant.
0:28:17 > 0:28:19- Go on, mate, let's have a go. - Apple sauce.
0:28:20 > 0:28:21Now, that pops.
0:28:21 > 0:28:25- Doesn't it?- That really does pop.
0:28:25 > 0:28:27But there is one bit you can't just cut with your fork.
0:28:27 > 0:28:32- No.- No.- And this is where I regress to my childhood.- Go on, Denise.
0:28:32 > 0:28:33PORK CRACKLES
0:28:33 > 0:28:36Oh!
0:28:38 > 0:28:40Magic.
0:28:40 > 0:28:42Are you happy with that?
0:28:42 > 0:28:45- Happy days.- Happy Christmas.
0:28:45 > 0:28:47Well, happy, happy Christmas.
0:28:47 > 0:28:48Thank you.
0:28:48 > 0:28:53Porcetta pork loin with sauteed chard and parmesan,
0:28:53 > 0:28:56perfect for when you have a crowd.
0:29:04 > 0:29:08It's always good to take a bottle of something to a party.
0:29:08 > 0:29:10Vanessa Dennett has the perfect tipple
0:29:10 > 0:29:13to kick off any festive gathering.
0:29:15 > 0:29:18I really like giving sloe gin as a gift at Christmas time.
0:29:18 > 0:29:20Its colour alone lends itself to the season,
0:29:20 > 0:29:24that beautiful, beautiful, deep sort of ruby garnet colour.
0:29:25 > 0:29:28It's really easy to make it look beautiful
0:29:28 > 0:29:30in an unusually shaped bottle,
0:29:30 > 0:29:32and with a little bit of decoration,
0:29:32 > 0:29:35and sometimes I even put a little note on suggesting
0:29:35 > 0:29:36how people might like to use it,
0:29:36 > 0:29:39maybe a cocktail or sloshing it over ice cream.
0:29:42 > 0:29:45I have been out to find the sloes, they grow on a blackthorn bush.
0:29:45 > 0:29:47Now, there are various folklores
0:29:47 > 0:29:50that you shouldn't pick a sloe until after the first frost,
0:29:50 > 0:29:53but I think of all the advice I've been given and I've read,
0:29:53 > 0:29:56the one that made most sense was to pick them when they're ripe.
0:30:02 > 0:30:06The skins split while they're frozen,
0:30:06 > 0:30:08so that when you come to actually combine them with the sugar
0:30:08 > 0:30:11and the gin, all those lovely juices are going to release.
0:30:24 > 0:30:28Here's a good tip - to put the sloes in while they're still frozen,
0:30:28 > 0:30:32because once they start defrosting they become a little bit stickier
0:30:32 > 0:30:35and more difficult to pour into the neck of a bottle.
0:30:37 > 0:30:40If you're making it in the early autumn,
0:30:40 > 0:30:43you probably could decant it in time for Christmas,
0:30:43 > 0:30:45but in honesty it will be much better next Christmas
0:30:45 > 0:30:48or even the Christmas after that.
0:30:48 > 0:30:49So patience is rewarded.
0:31:00 > 0:31:02There are lots of alternatives to sloe gin,
0:31:02 > 0:31:04and actually I've also made some blackberry vodka
0:31:04 > 0:31:06using very much the same method.
0:31:12 > 0:31:15And with some beautiful decoration, maybe some berries and leaves,
0:31:15 > 0:31:19and a little handwritten gift tag, I think it's a lovely Christmas gift.
0:31:22 > 0:31:23The only danger, I might add,
0:31:23 > 0:31:26is that they come to expect it year after year!
0:31:26 > 0:31:28So be prepared to repeat.
0:31:29 > 0:31:32Enjoy it as I do, just very simply, out of the glass,
0:31:32 > 0:31:35in front of the fire. Happy Christmas.
0:31:38 > 0:31:40- Cheers!- Cheers.
0:31:40 > 0:31:41- Cheers, Denise.- Cheers.
0:31:41 > 0:31:44Now, have we got a little Christmas special for you.
0:31:44 > 0:31:46We've got smoked salmon terrine,
0:31:46 > 0:31:49served with a lovely cucumber and dill sauce.
0:31:49 > 0:31:51It's a good old-fashioned gelatine terrine, this.
0:31:51 > 0:31:55So we're going to soak the gelatine in some water.
0:31:55 > 0:31:59And just start by laying the smoked salmon into a loaf tin.
0:31:59 > 0:32:02This is definitely a family favourite, the smoked salmon,
0:32:02 > 0:32:03in our house.
0:32:03 > 0:32:06Well, it's a lovely, it's just a lovely twist on it, you know?
0:32:06 > 0:32:08Don't worry about overdoing this,
0:32:08 > 0:32:10because for my mind you can't have enough smoked salmon,
0:32:10 > 0:32:13especially at Christmas. So, are you big on decorations, Denise?
0:32:13 > 0:32:19I've got better, and I've moved away from the generic ones that my mum
0:32:19 > 0:32:22used to do, and the reason I'm smiling is because
0:32:22 > 0:32:25she was pretty naff, actually, at decorations.
0:32:25 > 0:32:26They were awful.
0:32:26 > 0:32:31You know, that pink tinsel that had been used and reused
0:32:31 > 0:32:34and was threadbare that she used to try and put up, I was just like,
0:32:34 > 0:32:36I can't even bear to look at it!
0:32:36 > 0:32:37So you don't like tinsel?
0:32:37 > 0:32:41- No.- I'm not a big tinsel fan either.
0:32:41 > 0:32:42I am!
0:32:42 > 0:32:45- I like stars.- I like stars.
0:32:45 > 0:32:48My house is like the inside of a magpie's head!
0:32:48 > 0:32:49I love a bit of bling.
0:32:49 > 0:32:52I think my biggest problem is usually deciding whether
0:32:52 > 0:32:55I'm going to keep the same colour scheme year after year.
0:32:55 > 0:33:00- I know what you mean.- So, I've baubled out of control sometimes,
0:33:00 > 0:33:02you know, I've got the red ones, I've got the clear ones,
0:33:02 > 0:33:05I'm going white this year, I'm going multicoloured...
0:33:05 > 0:33:08- I'm overwhelmed. - Now, here's the big question.
0:33:08 > 0:33:10Real tree or artificial?
0:33:10 > 0:33:11SHE INHALES
0:33:12 > 0:33:15I started off with a real tree, because I thought,
0:33:15 > 0:33:17- I've arrived, I can do that.- Yes.
0:33:17 > 0:33:20And then the needles.
0:33:20 > 0:33:22They say they don't drop, but they drop.
0:33:22 > 0:33:26- They do.- I know, but you've got to put it in a bucket and water it.
0:33:26 > 0:33:27It doesn't drop then.
0:33:27 > 0:33:29But then your bucket leaks.
0:33:29 > 0:33:31- There you go.- And then the carpet's gone,
0:33:31 > 0:33:35then it's an insurance claim for the New Year. Oh, I can see it now.
0:33:35 > 0:33:38Anyway, what's your artificial tree like?
0:33:38 > 0:33:39Are you a tasteful decorator?
0:33:39 > 0:33:43Do you kind of do a themed tree, or is it just like a free for all,
0:33:43 > 0:33:45an explosion of colour and tinsel?
0:33:45 > 0:33:51No, again, I like to think about these things, so my artificial tree,
0:33:51 > 0:33:54a couple of years old, pre-lit.
0:33:54 > 0:33:55- Pre-lit?- Pre-lit.
0:33:55 > 0:33:57Oh, yes, so it's all even.
0:33:57 > 0:34:00- You get it out and plug it in. - Perfect symmetry.
0:34:00 > 0:34:03It's lovely. It's good, but having spent, you know,
0:34:03 > 0:34:05a good few hours on the tree...
0:34:06 > 0:34:09..I'm going to sound like a really terrible mother,
0:34:09 > 0:34:13but then the kids come in with their lovely home-made ones from school,
0:34:13 > 0:34:15and they want to put them everywhere.
0:34:16 > 0:34:17And I think that looks pretty,
0:34:17 > 0:34:21but sometimes I just move them around to the side.
0:34:23 > 0:34:25But I give them their own little Christmas tree,
0:34:25 > 0:34:29they've got their own Christmas tree that they like to decorate and have
0:34:29 > 0:34:31their own creative licence.
0:34:31 > 0:34:33Oh, well, that's nice.
0:34:33 > 0:34:35Now, to start the filling,
0:34:35 > 0:34:38what I'm doing to do is I'm just chopping through some prawns,
0:34:38 > 0:34:40and we're going to flake some salmon,
0:34:40 > 0:34:43and try and keep the flake in as much as you can,
0:34:43 > 0:34:48because it's lovely when you get those big unctuous bits of salmon.
0:34:48 > 0:34:51The base for this is whipped cream, so I've got some cream,
0:34:51 > 0:34:54I'm just going to whip it. And it's like a soft whip for this.
0:34:57 > 0:34:59Look at that. I'm going to toss that together.
0:35:01 > 0:35:04Lemon zest. Some lemon juice.
0:35:04 > 0:35:05Sorry...!
0:35:05 > 0:35:07I'm going to put some lemon zest...
0:35:08 > 0:35:10..some lemon juice, and some salt and pepper...
0:35:12 > 0:35:14..to the prawns and the flaked salmon. Lovely.
0:35:14 > 0:35:17But do you have parties? Are you a party-giving household?
0:35:17 > 0:35:19Yeah, I think so.
0:35:19 > 0:35:23We tend to do a good New Year's party, so I invite my friends over,
0:35:23 > 0:35:27my hubby's friends and family, and we have a right old shindig.
0:35:27 > 0:35:28We have a good time.
0:35:28 > 0:35:30Shall we leave our addresses?
0:35:30 > 0:35:32- Yes, you could!- Is that all right?
0:35:32 > 0:35:34As long as you come round and cook first, it's all good.
0:35:34 > 0:35:36We could certainly bring a couple of salmon terrines.
0:35:36 > 0:35:37That's for sure.
0:35:37 > 0:35:40And now, we fold in the cream.
0:35:40 > 0:35:42What I've loved so far is that,
0:35:42 > 0:35:46you know, all the ingredients you're using, they're easy to find,
0:35:46 > 0:35:50you don't have to really source them in the most obscure places.
0:35:50 > 0:35:51- It's all easy.- Absolutely.
0:35:51 > 0:35:53It has to be easy at Christmas, you know.
0:35:53 > 0:35:54I could just eat that now
0:35:54 > 0:35:57and call it a really indulgent prawn cocktail.
0:35:57 > 0:35:59You could, couldn't you? Now, the gelatine,
0:35:59 > 0:36:03it's all gone slightly apathetic.
0:36:03 > 0:36:04Wilted and wobbly.
0:36:04 > 0:36:07It's almost like a squid that's lost interest, isn't it?
0:36:10 > 0:36:11Stop, please!
0:36:11 > 0:36:15So, four leaves of gelatine that we're just going to
0:36:15 > 0:36:18dissolve in the cream.
0:36:18 > 0:36:20Right, what we need to do,
0:36:20 > 0:36:22cos it's still a little hot,
0:36:22 > 0:36:24all we need to do is sieve that.
0:36:24 > 0:36:26And, Dave, if you could stir that, mate,
0:36:26 > 0:36:28I'm great chop through some dill and chives.
0:36:28 > 0:36:32And I kind of quite like mine quite herby.
0:36:32 > 0:36:35- I'm the same.- It's nice, when you get the green flecks, it's lovely.
0:36:35 > 0:36:38Do you use a lot of herbs in your cooking?
0:36:38 > 0:36:40- Lots, actually.- Yeah? What's your favourite?
0:36:40 > 0:36:45I love coriander, I love thyme - those are some of my favourites.
0:36:45 > 0:36:49- Thyme seems to be in every Caribbean recipe that we've cooked with.- Yeah.
0:36:49 > 0:36:53And it's funny cos in my head it was such an English ingredient,
0:36:53 > 0:36:59but every dish we seem to cook with a Caribbean flavour involves thyme.
0:36:59 > 0:37:02I just think it's... I love the fragrance.
0:37:02 > 0:37:04I quite like the taste as well,
0:37:04 > 0:37:08but I have to say coriander is also one of my favourites.
0:37:08 > 0:37:09I love it, too.
0:37:09 > 0:37:12- Good job, Kingy. - There we go, nice and fine.
0:37:13 > 0:37:15The dill and chives together -
0:37:15 > 0:37:17- paradise.- It's just lovely, isn't it?- You fold that.
0:37:19 > 0:37:21I don't quite understand flat leaf parsley myself.
0:37:21 > 0:37:24It's more supple than the old curly.
0:37:24 > 0:37:27But you see, you couldn't make a tabbouleh with curly parsley.
0:37:27 > 0:37:29No, you couldn't.
0:37:29 > 0:37:31But flat leaf parsley, it definitely tastes of parsley.
0:37:31 > 0:37:35But there again, I think sometimes now chefs tend to do recipes
0:37:35 > 0:37:37that say, some flat leaf parsley, flat leaf parsley,
0:37:37 > 0:37:39and forget our curly friend.
0:37:39 > 0:37:41Yeah, well, I like our curly friend.
0:37:41 > 0:37:43I do, certainly. On a fishcake, on the top.
0:37:43 > 0:37:46- With your hollandaise. - What's not to love?- Curly friend.
0:37:46 > 0:37:49- Now, shall we do this here so we can see?- Yeah.
0:37:49 > 0:37:52- That's my lined tin. - Over to you, mucker, over to you.
0:37:52 > 0:37:53And we just hoof this in.
0:37:53 > 0:37:56This actually would be quite a good dish to do with the kids.
0:37:56 > 0:37:59- Yeah.- Because there's lots of nice assembling bits with it.
0:38:00 > 0:38:04And again, the result really is pretty stunning.
0:38:04 > 0:38:06When the children especially have had a hand
0:38:06 > 0:38:08or a part to play in the cooking,
0:38:08 > 0:38:12when they see the end result and the fruits of their labour,
0:38:12 > 0:38:14it makes it more appealing, really get stuck in.
0:38:14 > 0:38:17Especially when there's a bit of construction involved.
0:38:17 > 0:38:20Yeah, I mean, this they would love. They'd really love this.
0:38:20 > 0:38:23Now, we just take these tails of salmon, like this, bring it over,
0:38:23 > 0:38:26wrap it up. If I've done it right...
0:38:26 > 0:38:29Don't worry about it getting thick, cos that's a treat.
0:38:29 > 0:38:32It's like the bottom of your walnut whip - the best bit is, you know,
0:38:32 > 0:38:35- remember it used to be really thick in the old days?- Yeah.- I do.
0:38:35 > 0:38:37I want the salmon like this.
0:38:37 > 0:38:39I'm going to pop this in the refrigerator,
0:38:39 > 0:38:42and I am going to get out one that we've got already chilled.
0:38:47 > 0:38:50Oh, yeah. Just tap that.
0:38:50 > 0:38:52- Oh, nice.- It's nice, the mousse.
0:38:52 > 0:38:55The mousse is firm, but not too firm, lovely.
0:38:55 > 0:38:57Oh, no. No, firm but yielding.
0:38:58 > 0:38:59Dill sauce, now.
0:38:59 > 0:39:02- You're going to love it.- I will. - You're not keen on dill, are you?
0:39:02 > 0:39:05It's not my favourite, but, but...
0:39:06 > 0:39:08Trust us - have we let you down yet?
0:39:08 > 0:39:11No, I've been more than happy so far.
0:39:11 > 0:39:14It's just sometimes it was a bit overkill at one stage, dill.
0:39:14 > 0:39:15I agree, it was. I mean,
0:39:15 > 0:39:20I think dill is one of those herbs that needs to be used appropriately,
0:39:20 > 0:39:23because if it isn't, it's pretty strong.
0:39:23 > 0:39:26Now, in the dill sauce, we're going to have ribbons of cucumber.
0:39:26 > 0:39:27Cut it in half.
0:39:29 > 0:39:31Just take all those seeds out.
0:39:32 > 0:39:36And what we're left with is the lovely firm cucumber flesh,
0:39:36 > 0:39:38which, with the peeler,
0:39:38 > 0:39:41I'm going to transform into a bowl full of cucumber ribbons.
0:39:42 > 0:39:46You could chop this, but ribbons are better, they're more stylish.
0:39:46 > 0:39:47It's a party, after all.
0:39:47 > 0:39:52So, to make the sauce for Dave's fantastic ribbons of cucumber,
0:39:52 > 0:39:55I'm going to chop through some dill.
0:39:55 > 0:39:56Sorry.
0:39:56 > 0:39:58But we need the juice of a lime.
0:39:59 > 0:40:03We need some cider vinegar, a little bit of salt and yoghurt.
0:40:04 > 0:40:07- Can you use creme fraiche at all, or...?- You can, absolutely.
0:40:07 > 0:40:09Or sour cream.
0:40:09 > 0:40:13I was going to say, fat-free creme fraiche would be OK,
0:40:13 > 0:40:14but considering what's in the terrine,
0:40:14 > 0:40:17I think once you've entered that leap of faith
0:40:17 > 0:40:19you might as well jump over the cliff!
0:40:19 > 0:40:21- That's true.- But do you know what?
0:40:21 > 0:40:24I think our party fare is shaping up pretty well, but, you know,
0:40:24 > 0:40:28if you had the ultimate party, who out of everybody, living or dead
0:40:28 > 0:40:32- would you love to invite to that party?- Cor, that's a difficult one.
0:40:32 > 0:40:35- You need a good comedian. - Yes, definitely.- Don't you?
0:40:35 > 0:40:38So, someone to get everyone together, icebreaker...
0:40:38 > 0:40:40Maybe Tommy Cooper?
0:40:40 > 0:40:42- Yes!- Nice, nice.
0:40:42 > 0:40:44Or even my father-in-law, actually, come on.
0:40:44 > 0:40:46I mean, Tom O'Connor.
0:40:46 > 0:40:49- Is he your father-in-law? - Yes, he is.- Wow!
0:40:49 > 0:40:52- We've worked with him. - He's a lovely man.- He is lovely.
0:40:52 > 0:40:53So who do you get to do the music?
0:40:55 > 0:40:56You need a good DJ.
0:40:56 > 0:40:58- Pete Tong, maybe.- Pete Tong, nice.
0:40:58 > 0:41:02- Well, hopefully the rest of this doesn't go Pete Tong.- Pete Tong!
0:41:02 > 0:41:03- Class.- Thanks.
0:41:03 > 0:41:06- Simon?- Yes. - There are your cucumber ribbons.
0:41:06 > 0:41:09I'm just going to put a little bit of that over.
0:41:09 > 0:41:11And I'll get the terrine out.
0:41:11 > 0:41:13Right, here we go. Izzy, busy, let's get fizzy.
0:41:17 > 0:41:18Wow.
0:41:18 > 0:41:22Now, a top tip to cutting a terrine, so you get beautiful,
0:41:22 > 0:41:23beautiful finish -
0:41:23 > 0:41:27use a bread knife, and a wet blade.
0:41:27 > 0:41:28Just let the knife do the work.
0:41:28 > 0:41:30- Absolutely. - As my father used to say.
0:41:30 > 0:41:31It's the weight of the knife.
0:41:31 > 0:41:34You don't need to put any pressure on it at all.
0:41:34 > 0:41:36You made that look effortless.
0:41:36 > 0:41:39One beautiful piece of terrine.
0:41:41 > 0:41:43It looks beautiful.
0:41:43 > 0:41:45Here goes...
0:41:48 > 0:41:50- All right?- Is the dill all right?
0:41:52 > 0:41:56- Yes!- It's lovely. - I'm going to treasure that.
0:41:56 > 0:41:58I love this.
0:41:58 > 0:42:00- And the dill isn't very strong. - No.- Funnily enough.
0:42:00 > 0:42:02Is that because of the lime?
0:42:02 > 0:42:05Well, it's because... The lime will always take dill down,
0:42:05 > 0:42:08- because it's anise. - I think it's beautiful.
0:42:08 > 0:42:09This is really light and fresh.
0:42:09 > 0:42:13- Yeah.- Almost tastes of spring, summer and that, but...
0:42:13 > 0:42:15- You're going to get... - This is superb.
0:42:15 > 0:42:17You're going to get a dozen slices out of this,
0:42:17 > 0:42:20so it is a way of making a little go an awful long way,
0:42:20 > 0:42:22but with a sense of style.
0:42:22 > 0:42:26And presentation, I think it would look fantastic on a table, wouldn't it?
0:42:26 > 0:42:27Yeah, it would.
0:42:27 > 0:42:28Can we dig in?
0:42:28 > 0:42:30Please. Sharing is caring, isn't it?
0:42:30 > 0:42:33It is, and it's Christmas, and that's what it's all about.
0:42:33 > 0:42:37All those flavours, lovely, delicate, fishy flavours, beautiful.
0:42:37 > 0:42:40There's a really great balance amongst the flavours,
0:42:40 > 0:42:43nothing is actually jumping and screaming out at you,
0:42:43 > 0:42:45even though they are quite strong on their own.
0:42:46 > 0:42:48You crack on, talk amongst yourselves while I tuck in!
0:42:48 > 0:42:51Denise, that's fab. Thanks, Denise.
0:42:53 > 0:42:57Prawn and salmon terrine with a dill and cucumber sauce.
0:42:57 > 0:42:59Well, it's a party on a plate.
0:43:01 > 0:43:03- Cheers.- Cheers.- Cheers, Denise.
0:43:03 > 0:43:04And a very, very Merry Christmas.
0:43:04 > 0:43:08- Thank you.- And cheers, lots of love to you and your family.
0:43:08 > 0:43:09And to you, too. This is wonderful.