Party Time The Hairy Bikers Home for Christmas


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Party Time

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


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Christmas. We love this time of year.

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Yeah, wrapping presents, decorating the tree, and generally making merry.

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And nothing beats a bit of Christmas home cooking shared

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with family and friends.

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Delicious festive food for all occasions,

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packed with flavour and full of love.

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Ding-dong merrily on high.

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And we'll be joined by some familiar faces to get us all into the

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-festive spirit.

-Oh, my goodness.

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That is preposterously wonderful.

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-Merry Christmas.

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

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delicious home-made foodie gifts.

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

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turn on your fairy lights and relax.

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-BOTH:

-We're home for Christmas!

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Now, if you are hosting a festive bash this year,

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there's nothing that gets the party started quite like food.

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We're making porcetta pork loin served with sauteed chard and parmesan.

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Plus, prawn and salmon terrine with a chilled dill and cucumber sauce.

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And Denise Lewis joins us for some festive fun.

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Do you still indulge in all the pigs in blankets and all the accessories?

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Yeah, there will be literally a fight going on in the house if

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there are no pigs in blankets!

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-Cheers, Merry Christmas.

-Merry Christmas.

-Merry Christmas.

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But first, our trio of festive canapes.

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Well, you've got to have canapes when you've got people coming round,

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-haven't you?

-Yeah, of course.

-The finger food, you greet people,

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they're hungry and it entices them.

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You suck them into your web of joy.

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And these tomatoes, in bacon vodka, are perfect.

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Two things that are part of our every day existence, bacon and vodka.

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Take half a dozen rashers streaky bacon, put them in a pan.

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What we need to do is get that bacon infused vodka into these lovely

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cherry tomatoes.

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And the way that you do that is take said tomato, take a cocktail stick,

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and do that,

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-a lot.

-This will keep him amused for hours.

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At Christmas it's lovely to invite your neighbours round for aperitifs.

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And, you know, it's great, you know you're not invited for dinner,

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or you know you're not invited to stay that long,

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so it works on both sides.

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And after a while, the bacon will shrink away,

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and then we scrape the bacon into that dish.

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Now, the wodka.

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We will just pour the bottle of vodka over the fatty bacon.

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We put this to infuse in the freezer.

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Have you done those already?

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-Yeah.

-You clever lad!

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-I'm quick, aren't I?

-After your six hours or overnight,

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-it looks like this.

-Ooh.

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I've got a sieve with some muslin cloth.

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We pour the vodka in there.

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That is bacon vodka.

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-Yes!

-You heard it here first.

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What's not to love?

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So what we do now is pour over the bacon vodka

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and leave all those little "tom-toes" that go,

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"Whoa! Voddie, bacon! Mmm!"

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And they'll suck it all up.

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And we just pop those in the fridge for a couple of hours.

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Thank you.

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The next canape is an Italian classic, mortadella mousse.

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Now, mortadella sausage has been around in Italy since Roman times.

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It's like a cross between a cold pork sausage, and luncheon meat.

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What we do is we take the blender and we pop in the mortadella.

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Could you start grating me some Parmesan cheese in here, Si?

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I can, mate, yes.

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So, creme fraiche...

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And I want some cream.

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-Tell me when, mate.

-More.

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More!

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Then just give it a blitz.

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We will finish this off with some nutmeg.

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-Good, we're doing well.

-We are.

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Pop those in the fridge.

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It is brilliant, it's so easy, it's epic.

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You know, Si, I wonder if mortadella mousse

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could become the new Christmas sensation.

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Everybody all over Britain could be making it.

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Have you seen the mortadella mousse?

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-Have you seen it?

-You may need shares in mortadella.

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It could be a water cooler moment.

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A water cooler moment.

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Our final canape for the trio is goat's cheese rondele served with a

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fantastic salsa, drizzled with warm honey over the top.

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-Perfect.

-So, first off,

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I'm going to infuse the oil with a couple of cloves of garlic.

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Do you prefer, Si, a dinner party or a nibbles party,

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an hors d'oeuvre party?

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A nibbles party, I really like that, as it just...

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Cos you get lots of different flavours and tastes.

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I quite like it at this time of the year.

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-Yeah.

-I'm going to make a really simple salsa.

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We have some tomatoes, some red onion, some finely chopped garlic,

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some chilli, and then I'm going to chop through some coriander and some

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-basil.

-How do you feel about fancy dress parties, Si?

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-I could never get it right.

-One fancy dress party,

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I went as a white rabbit.

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I had the suit and everything, big pink ears, you know, like this.

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But that was the thing, it wasn't a fancy dress party.

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So I spent the whole night dressed as a rabbit.

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How did you not know it wasn't a fancy dress party?

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It said fancy dress on the invite, but they only put it on my invite!

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I used to love it.

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I once went as Fungus The Bogeyman.

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Didn't meet a girl that night, either.

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Now, let's put these garlic cloves away now.

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They are frizzled out.

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I've just mixed some red wine vinegar and some honey,

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and I'm going to dress the salsa with it.

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Nice. What I love is when your guests turn up, and it's worth the effort.

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You know, rather than just get something out of the freezer that

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you've bought in a packet, it's a surprise, it's lovely.

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Where did you get this?

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I didn't get it, I made it!

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And there's nothing better, is there?

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This time of the year, Dave, isn't it,

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it's always a great time to show off.

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-It is.

-Particularly when you're having a party, it's great.

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Yeah. And let's face it, what's the point of cooking if you haven't got mouths to feed?

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And at Christmas, those mouths that you feed

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are full of Christmas spirit and cheer,

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and you can fuel that Christmas spirit and cheer as well as

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much as you like! Well, this is the goat's cheese,

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and we're going to cut it into pieces, about a centimetre.

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We're going to pane these.

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Pane-ing, In kind of cookery terms, means kind of crumbing.

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So, in one bowl I have my flour, in the other bowl a couple of eggs,

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and in this bowl some breadcrumbs.

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Now, to bring the flavour out,

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we're going to mix in a couple of tablespoons of Herbes De Provence.

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It tastes of lavender, sage, time.

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It's wonderful.

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Right, it's that old trick.

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Flour, egg and herby crumbs.

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Herby crumbs, it sounds like a saxophonist from a jazz band, doesn't it?

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Now on the saxophone, Herby Crumbs!

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And we pop that in the garlic infused oil to sizzle away.

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And as soon as they have taken on that golden colour,

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take them out of the pan and drain the oil.

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Now we can start designing our platter of canapes.

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Why not?

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I've just got some little toasts here.

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We're just going to stack these up with some of the mousse,

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and top with chopped pistachios.

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You know, a lot of us are on a budget and times are tight.

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It's a little treat, and its pretty cheap as well.

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So I've got ten

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little kind of snacks here out of half of that quantity

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of just basically one packet of mortadella.

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I'm going to dress our beautiful tomato

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with some Worcestershire sauce,

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some Tabasco on it as well.

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Just a note, the bacon vodka infused tomatoes

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are not suitable for children.

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But the mortadella mousse is something that the children will

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-love.

-Oh, flipping heck, it'll not be long before they are here.

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I know. You always want to make it look nice as well.

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-I know.

-Oh, man.

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What happens if nobody turns up?

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Well, then we've got loads to eat.

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Yes!

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-And then just to finish off...

-Oh!

-..a little sprig of rosemary.

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Oh, you poet. And there we have it, our trio...

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-of canapes.

-What would you go for first?

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As soon as you come in, what would be your first pick?

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-Vodka-infused cherry tomatoes.

-Yeah, let's go.

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-They are brilliant!

-It's a party!

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Oh, they are, aren't they?

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-Hey, man!

-It works.

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-Right...

-This has got an ooze.

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-Oh, man.

-That is brilliant.

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You get the most wonderful...

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The goat's cheese is oozing,

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it's hot, the crunchy crumbs, the salsa...

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Finally, but by no means least...

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Mortadella mousse garnished with nutmeg and pistachio.

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-Epic.

-It is epic.

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I tell you what, I'd love to come round to a party at our house.

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-I know, it'd be good, wouldn't it?

-It would, wouldn't it?

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I never get invited anywhere else.

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-Shall we go and circulate?

-Yeah.

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Mortadella mousse topped with pistachios,

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drunken tomatoes with bacon vodka,

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and deep-fried goat's cheese.

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Let the party begin!

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If you are stuck for Christmas gift ideas,

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then why not make your own?

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Eshe has a foodie present your friends are going to love.

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They do smell good.

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Really good.

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It's a great present because it looks absolutely gorgeous,

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and it is so Christmassy, you know,

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orange just smells lovely at Christmas.

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Dried oranges are always around my house as a decoration so I just love

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using them.

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You pop one cup and a half of water, and one cup of sugar,

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and then you start to bring it to a gentle boil.

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Then you want to just turn them every 15 minutes,

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and the idea is that the oranges start to go clear around the edge.

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And until that's at that point you're not ready to take them out.

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They always look like things that you could tie to a Christmas tree.

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They're like little sweets that you can take,

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and they will sparkle as well if it is sort of fairy lights and things.

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Orange with chocolate is just a winning combination.

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I mean, you can do other things as well.

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You could do lime, lime and chocolate is really good as well.

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It just depends on what flavours you like,

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but fruit and chocolate just go so well together.

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So this feels so Christmassy right now,

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the smell of the orange and the melted chocolate,

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it just looks gorgeous.

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Everyone is getting them, a big old batch of them,

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and then everyone is going to get them for Christmas or in their stocking.

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So, they are little bit of a sticky sweet,

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so I recommend popping them into a little jar, an airtight jar,

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and that means that they will keep them preserved,

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you don't have to worry about them going off.

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You can keep them in the fridge or you can just keep them in the jar.

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They look really nice if you pop them in a jar,

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and then tie a bit of ribbon around them and a little bit of fern,

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or a fern cone or something like that,

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just to make them look really pretty.

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And then you can just gift them in a jar like that

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and you don't have to worry about them being sticky.

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And they taste amazing, they taste a little bit like chocolate orange

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cakes. When people give you this,

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they think it is something you have bought in a shop because it looks

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that pretty, but, yeah, when you tell them you've made it,

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they are even more impressed, so it's definitely something to try.

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Well, the thing about Christmas and Christmas parties and people coming

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round is that you want people, you want fantastic people,

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your mates to come round, and we have certainly got that.

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We have, because with us today we have the one,

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the only Denise Lewis OBE, and gold medal Olympian.

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-Welcome. Thank you for having me.

-And a very Merry Christmas to you.

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-Merry Christmas.

-Merry Christmas to you, too.

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Do you love Christmas?

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I do, and I have grown to love it even more so since I have had my

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children and my own family.

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Of course, of course, because it is the big event, it's the big day,

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everybody gets excited.

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Yeah, they get excited, it's a chance to spend time together,

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real quality time which we are all searching for.

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And so, the perfect time is Christmas.

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How old are your children?

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15, 11 and nine.

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So they are actually fully immersive in Christmas now.

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-They love it.

-We have got a special dish for you.

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We're going to cook an Italian porcetta roast on a bed of potatoes

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and onions. It is a wonderful party sharing dish.

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Now, what the butcher has done is he has boned this loin out,

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but left the pork belly.

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What happens is the fat seeps into the loin,

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and keeps it beautifully moist.

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I have to say, as a child, we didn't eat that much pork,

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and I used to just assume it was because it was so dry.

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Well, this is an absolute cast-iron guarantee that you're going to get a

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moist, tasty, beautifully crispy joint.

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I'm going to make a stuffing,

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but it is not a stuffing like you would do for turkey or...

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It is more a paste, isn't it?

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Now, that is a whole head of garlic, some chilli flakes,

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and some crushed fennel seeds.

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About three tablespoons of rosemary, and the zest of a lemon.

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I can smell some of those herbs.

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-Yeah.

-Just imagine.

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I'm just wasting time here.

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Wow.

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So, Denise, do you do the cooking at home at Christmas?

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Well, it's actually a bit of a family affair.

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As it should be. Obviously, I do most of the hard work, of course.

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THEY LAUGH

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But my kids and my husband get stuck in, you know,

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so they will be in charge of the potatoes, the veg,

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and I will take care of all the meat and the presentation.

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-The table layout...

-Who does the drinks at Christmas?

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That's my husband. Yeah, he does the drinks,

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and he will certainly hammer through them as well, but it's...!

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Well done, Steve, well done.

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I'm going to put a bit of olive oil in,

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then I'm going to dribble white wine in until we have that said paste.

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Can you just use any white wine or does it have to be cooking wine?

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No, there is a really famous saying.

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Never put anything into a dish that you're not prepared to drink.

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-That was Keith Floyd, wasn't it?

-It was.

-Are we there yet?

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-Are we there yet?

-Are we there yet!

-A little bit more.

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About 50ml of wine will do nicely.

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Do you enjoy cooking?

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I do. But I've had to get used to larger numbers.

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But I think that's where the preparation comes in handy.

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In one, absolutely.

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Are you good at preparation?

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I've got better. I've got better over the years, you know,

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certain things that you can do, you can leave things overnight,

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and so you can actually interact with people instead of just being

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head down in the kitchen all day.

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Well, this dish is perfect for a party,

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because of course you can make it a couple of days in advance.

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You get it rolled, stuffed, you leave it in the fridge for two days,

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the flavours are just going to get better and better.

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So, Denise, how did you learn how to cook?

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By observation, just watched my mum.

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She was a really good cook.

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She liked to experiment.

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And so, it must have filtered into my consciousness,

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because I never thought I'd be able to prepare the meals that I do today.

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Well, you know, I think that's how we all learn, isn't it?

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I mean, certainly, Dave and I, from our parents, and friends.

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And the pleasure you get from that.

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-Yeah.

-But are you laid back at Christmas

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or are you kind of hyper organised?

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I tell you what I have done is popped round to the neighbours,

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and had very unusual sparkling Shiraz.

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Oh, yes.

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-It's nice that.

-And lethal.

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Yeah, no, it does get you a bit tiddly.

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Yes, I had probably two, three glasses of that,

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forgot that the turkey was in, half an hour/hour chat turned into four hours,

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and it was carnage.

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My bird was literally...

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When I came to pick it up, the undercarriage fell off.

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-Overcooked.

-I've got to say,

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when you're undercarriage falls off your bird, it's a tragic tale of woe.

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It is. What has Santa left for you?

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The undercarriage and no breast!

0:16:010:16:02

You could just have told your guests it was Cajun.

0:16:020:16:05

-I know!

-You could have!

0:16:050:16:07

Right, so I've just put the onions and the potatoes in the tray

0:16:070:16:12

ready to receive those beautiful cooking juices.

0:16:120:16:15

It's where you go all panto, isn't it?

0:16:170:16:19

Do you just slob out in front of the telly like the rest of us on

0:16:190:16:21

Christmas Day and Boxing Day?

0:16:210:16:23

-Yes.

-Cos I bet you've got lots of tracksuits!

0:16:230:16:27

I've got a fair few.

0:16:270:16:29

But, yeah, I like to relax.

0:16:290:16:31

But I'm always on the go, I'm an industrious worker at Christmas, as well.

0:16:310:16:34

Well, yeah, you look like an industrious worker, I have to say.

0:16:340:16:38

Of course. Now, here is a top tip.

0:16:380:16:41

What we're going to do is we are going to put a little pocket

0:16:410:16:45

to receive Dave's fantastic paste.

0:16:450:16:47

Shall we stuff some down there?

0:16:470:16:48

-Absolutely.

-For starters. But you get almost like,

0:16:480:16:51

when you cut it you get this little vein of herbage.

0:16:510:16:54

Herbage? I love that.

0:16:540:16:55

-Herbage.

-But it is great cold this dish as well.

0:16:550:16:57

So lovely.

0:16:570:16:59

That is a top tip. Obviously people are used to scoring on the outside,

0:16:590:17:03

but also this pocket is handy.

0:17:030:17:05

It smells fantastic.

0:17:050:17:06

-Doesn't it?

-Yeah.

-Doesn't it smell great?

0:17:060:17:08

Now, if you've noticed,

0:17:080:17:10

what we haven't done is there is no salt in this paste,

0:17:100:17:13

because if you put salt in now it will draw all the moisture out of

0:17:130:17:16

the meat, which is fatal.

0:17:160:17:17

That is what we don't want.

0:17:170:17:19

We are trying to keep the moisture in.

0:17:190:17:21

So what are you going to cook for Christmas lunch, Denise?

0:17:210:17:23

Well, depending on how this turns out...

0:17:230:17:25

-Might have a convert.

-Oh, brilliant!

0:17:270:17:28

Might be a convert. I think it's fantastic.

0:17:280:17:30

The thing about porcetta is, remember, it's this big.

0:17:300:17:33

If you get a pork loin that's that long, it's exactly the same method.

0:17:330:17:37

So you could feed 15, 20 people, and what a centrepiece for your party.

0:17:370:17:42

So...

0:17:420:17:44

Should I hold and you knot?

0:17:440:17:45

Absolutely. That would be grand.

0:17:450:17:47

Do you still indulge in all the pigs in blankets?

0:17:470:17:49

There will be literally a fight going on in the house

0:17:490:17:51

if there are no pigs in blankets.

0:17:510:17:53

We once wrote a leftover recipe that involved leftover

0:17:530:17:56

pigs in blankets, and somebody said, are you mad!

0:17:560:17:59

This is not going to happen.

0:17:590:18:00

But even with your rarefied athletic system,

0:18:010:18:03

do you allow yourself pigs in blankets and bread sauce,

0:18:030:18:06

or does it sabotage the entire machine?

0:18:060:18:09

What I do is I pick them out, some of them, before I get to the table.

0:18:090:18:12

So I have my portion whilst I'm cooking, so no-one notices that I'm eating it,

0:18:120:18:17

so I create an illusion of holiness.

0:18:170:18:18

Yes, well, ladies and gentlemen,

0:18:180:18:20

the doughnut on the way to the car from the supermarket car park,

0:18:200:18:24

that does count.

0:18:240:18:25

-You devil!

-I know, little devil.

0:18:260:18:29

Now, we have got this rolled, we have got the paste in,

0:18:290:18:31

we have some water in the bottom of the tray.

0:18:310:18:34

-Why the water?

-It stops it burning, then we've got some wine.

0:18:340:18:38

You probably want to leave this to dry out and to be in the fridge

0:18:380:18:42

for at least 24 hours.

0:18:420:18:44

And the reason that we want the skin to dry out is that it forms a better

0:18:440:18:49

crackling, and then we will push salt into all of those scores that

0:18:490:18:54

your lovely butcher has made.

0:18:540:18:56

So it's OK to salt the skin, but not the meat?

0:18:560:18:58

-Definitely.

-You must salt the skin.

0:18:580:19:00

-Yeah.

-Perfect.

0:19:000:19:02

And then just rub it all over with oil.

0:19:020:19:05

OK?

0:19:050:19:07

And then season with salt again, and have you noticed,

0:19:070:19:11

the salt now starts to stick,

0:19:110:19:13

and it will form a beautiful salty crust which will help the crackling no end.

0:19:130:19:18

It's fantastic, I mean it looks impressive,

0:19:180:19:21

but the top tips there that I think people can really apply to their

0:19:210:19:26

cooking and just make a big difference.

0:19:260:19:28

Now, this needs to go into a low oven, 150 Celsius, for four hours.

0:19:280:19:35

Then we take the foil off, and put the oven right up to, say, 200,

0:19:350:19:39

220 Celsius, for the last half-hour,

0:19:390:19:41

and your joint will be cooked perfectly.

0:19:410:19:44

And that skin will be as crispy as a crispy thing.

0:19:440:19:48

Oh, aye. Well, the four and a half hours or so give us plenty of time to have a

0:19:480:19:52

nice cup of tea and a natter.

0:19:520:19:54

-That would be lovely.

-What's not to love?

0:19:540:19:56

Right, let's have a cuppa.

0:19:570:19:59

I think this is the nicest bit,

0:19:590:20:01

when the food starts to cook and you can stop

0:20:010:20:03

and have a cuppa and a chat.

0:20:030:20:04

Yeah, I mean, it smells incredible, but the chat is nice.

0:20:040:20:07

-I'm so happy.

-It is.

0:20:070:20:08

What was Christmas like when you were a young girl?

0:20:080:20:11

It was a quiet affair, because I grew up with my mum,

0:20:110:20:15

and I'm an only child, so it was very intimate, very quiet.

0:20:150:20:19

What traditions do you still maintain from, you know,

0:20:190:20:22

those Christmases with your mum?

0:20:220:20:23

I like to do a stocking for each of my three children, which is nice.

0:20:230:20:27

I see them, they look forward to opening that if they haven't already

0:20:270:20:30

done so before I wake up.

0:20:300:20:31

What did you used to do with your mum?

0:20:310:20:33

What was the big thing that you both looked forward to other than

0:20:330:20:36

spending time together?

0:20:360:20:37

There was always a West Indian Christmas cake.

0:20:370:20:40

Right. What was in that?

0:20:400:20:42

Oh! Well you could smell it before you taste it, so it's full of the rum,

0:20:420:20:46

lots of fruit, mixed fruit, a bit like a Christmas pudding if you like.

0:20:480:20:52

-But...

-It's wet and moist and, oh, God, that's great.

0:20:520:20:56

-Moist and gorgeous.

-So did the food have like a West Indian flavour?

0:20:560:20:59

Was there some spice to it,

0:20:590:21:01

rather than the traditional Christmas that we know?

0:21:010:21:04

Yes, definitely a little bit more spice, I'd say.

0:21:040:21:06

A little bit more kick.

0:21:060:21:08

But that fusion of the Caribbean meets traditional British food was

0:21:080:21:13

always, you know, present in our household,

0:21:130:21:16

so we had the classic roast potatoes,

0:21:160:21:19

but the stuffing always had a little bit of a twist to it.

0:21:190:21:22

Yeah.

0:21:220:21:23

What sort of pressies did you get?

0:21:230:21:25

I think one of my best Christmas presents

0:21:250:21:28

was a pair of trainers.

0:21:280:21:30

Because, even at that age, I aspired to be an Olympian.

0:21:300:21:34

There was a particular brand that was synonymous with the Olympics,

0:21:340:21:37

and I wanted those trainers.

0:21:370:21:40

And so it was a big deal for me to get brand-new spanking, you know,

0:21:400:21:44

"named", named trainers!

0:21:440:21:46

Yeah, that's important.

0:21:460:21:48

Well, that's interesting. Did you always have that aspiration to be an

0:21:480:21:51

Olympian, even when you were little?

0:21:510:21:53

Yes. I watched the Olympics, and I was moved, I was in awe,

0:21:530:21:59

and that was what I set out to do.

0:21:590:22:01

For me it was an opportunity to see the world,

0:22:010:22:03

and I really have done that.

0:22:030:22:05

-Oh, you have.

-And, you know, to represent your country...

0:22:050:22:07

Yeah. Amazing.

0:22:070:22:09

..on the biggest stage, it really doesn't get better than that.

0:22:090:22:12

So as a child, how did you start running?

0:22:120:22:14

Was it those shoes that set you off?

0:22:140:22:16

It was a bit Forrest Gump, just go, run, keep running.

0:22:160:22:19

-Yeah?

-I loved it. At school I used to race in the playground,

0:22:190:22:24

and I literally just kept taking it on a notch,

0:22:240:22:27

and so the Olympics for me was the catalyst,

0:22:270:22:30

that was what unlocked the passion even further,

0:22:300:22:33

because then I knew that just being able to run, but run with purpose,

0:22:330:22:37

I could go somewhere with it.

0:22:370:22:38

Yes.

0:22:380:22:40

And my go-faster trainers did help.

0:22:400:22:43

Well, Christmas wouldn't be Christmas without a pressie, would it?

0:22:430:22:46

-It certainly wouldn't.

-I was wondering.

-So, Dave and I

0:22:460:22:48

have got you your said stocking.

0:22:490:22:52

-Wow.

-So, Merry Christmas from Dave and I.

0:22:520:22:55

-Thank you, guys.

-Just a little something.

0:22:550:22:56

That's the absolute... It's got to be.

0:23:000:23:03

It's got to be, there has to be a satsuma, tangerine in there.

0:23:030:23:07

-Love it.

-Now, you'd think initially we were quite cheap, but we're not.

0:23:070:23:11

-Keep going, keep digging.

-Is there more?

-Oh, yes.

0:23:110:23:13

Ooh.

0:23:180:23:20

-Eager.

-It's just a little thing.

0:23:220:23:25

I mean, the anticipation is overwhelming.

0:23:250:23:27

This is great!

0:23:270:23:30

It's nearly as big

0:23:310:23:33

-as the other one.

-It's bigger than my other little gong.

0:23:330:23:37

But there's chocolate in it, so you'll be all right, you'll be all right.

0:23:370:23:40

That's actually really funny,

0:23:400:23:41

because when I started taking my Olympic medal,

0:23:410:23:43

my gold medal around to schools just to share my story,

0:23:430:23:47

there was one child that asked me, he said, "Has it got chocolate in it?"

0:23:470:23:51

-Aw!

-What a sweetie!

0:23:510:23:54

So sweet, so, yeah, that's very lovely, thank you.

0:23:540:23:57

I could chat on for hours, but we need to get back now and finish dinner.

0:23:570:24:00

-OK.

-I'll get my running shoes on now.

0:24:000:24:02

Come on.

0:24:020:24:03

That's it, Kingy. Foil's off.

0:24:070:24:10

-Perfect, well done, mate.

-And that gives us just time to do two cracking

0:24:100:24:13

sides. I'm going to do a wonderful Italian dish with chard and Parmesan

0:24:130:24:17

cheese. So, my first mission is to finely chop the stalks and shred the leaves.

0:24:170:24:22

Well,

0:24:220:24:23

I'm going to do a beautiful spiced apple sauce to go with our porcetta.

0:24:230:24:28

So, what we're going to do is we're going to add some butter, and I,

0:24:280:24:31

while that is melting,

0:24:310:24:33

I'm going to speedily peel and chop these lovely Bramley apples.

0:24:330:24:38

It is all going to go really well.

0:24:380:24:40

Straight into the pan,

0:24:400:24:42

and then we're going to add some lemon zest,

0:24:430:24:45

and then the juice of a whole lemon.

0:24:450:24:48

If you've just had you nails done for Christmas,

0:24:480:24:50

this is probably not a good idea, use a squeezer.

0:24:500:24:52

As long as you don't wipe your eyes afterwards,

0:24:520:24:54

that's what I have done and forgotten about it.

0:24:540:24:56

With chilli, yeah. It's with chilli or any sort of...

0:24:560:24:59

-Scotch bonnet chilies.

-Oh, dear me!

0:24:590:25:01

And then we add some cinnamon, some allspice, some cloves,

0:25:010:25:05

and some soft brown sugar and four tablespoons of water.

0:25:050:25:09

Well, I need to get my chard on.

0:25:090:25:10

So, first off, put the shallot in there, and we start sweating that down.

0:25:100:25:15

And alongside that, all the chard stems I've just cut.

0:25:150:25:19

Do you want me to give it a quick stir, mate?

0:25:190:25:21

Yeah, please. Certainly makes a change from my Brussels sprouts.

0:25:210:25:24

-It does, it's great.

-Trying to find the vegetables that the children

0:25:240:25:29

will eat, because my littlest one is allergic to most things green.

0:25:290:25:33

Do you have any of those sayings in your house?

0:25:330:25:35

When my boys were growing up, I used to say,

0:25:350:25:38

"Right, you cannot tell me you don't like it unless you've tried it."

0:25:380:25:43

-Yeah.

-Do you?

0:25:430:25:45

Yeah, I've been known to get them to close their eyes as well.

0:25:450:25:49

-Yeah.

-And chew.

0:25:490:25:51

So it was kind of like, you know, that sort of experience.

0:25:510:25:54

Into this I'm just going to strip some thyme leaves.

0:25:540:25:56

You can smell it now, can't you?

0:25:560:26:00

Yeah, it's fab.

0:26:000:26:01

Now, the zest of a lemon.

0:26:020:26:04

I've got to say, mate, it smells fabulous.

0:26:040:26:06

Oh, it's a lovely dish.

0:26:060:26:08

Now, the leaves go in along with some stock and freshly grated parmesan cheese.

0:26:080:26:13

Such a lovely colour, the chard.

0:26:140:26:16

My mouth is salivating over here.

0:26:160:26:18

Good. It's good food.

0:26:180:26:20

So, Denise, are you a good buyer of Christmas presents, do you reckon?

0:26:200:26:25

I just think Christmas is a time where you can overspend,

0:26:250:26:30

and I have done it on numerous occasions.

0:26:300:26:33

And so I have just, over the last few years, been a bit more sensible,

0:26:330:26:37

I like to call it.

0:26:370:26:39

Not tight, but sensible.

0:26:390:26:41

No. You're not tight. So how frugal are you?

0:26:410:26:43

Well, I have been known to buy a few presents on the date for the day,

0:26:440:26:49

but then go out the next day for Boxing Day sales, or even January sales,

0:26:490:26:55

and by the presents at a third of the price.

0:26:550:26:58

What's he like?

0:27:010:27:03

Shall we check on the hero?

0:27:050:27:07

-Is it in?

-Oh, yeah, baby!

0:27:080:27:10

Oh, yes!

0:27:120:27:14

Look at this beautiful porcetta.

0:27:150:27:19

I feel like I want to give it a round of applause,

0:27:190:27:22

it looks that fantastic.

0:27:220:27:24

That crackling is a sight to behold.

0:27:240:27:27

Did your mum use to do this?

0:27:270:27:28

SPOON TAPS ON CRACKLING

0:27:280:27:30

Listen to it, I mean, it's just...

0:27:300:27:33

-It's just beautiful.

-Yes, it's all right, there.

0:27:330:27:37

Should I, Mr Myers?

0:27:370:27:38

You carve, I will serve up the accoutrements.

0:27:380:27:41

It's lovely, you can see the herbs in the middle.

0:27:410:27:46

There is a big bit of crackling there.

0:27:480:27:50

-Yeah.

-And it has definitely got Denise's name all over it.

0:27:500:27:53

That has got my name on it, hasn't it? This is the moment I've been waiting for.

0:27:530:27:56

Yes!

0:27:560:27:58

-Thank you for coming.

-Thank you for having me, this looks incredible.

0:27:580:28:02

You're very, very welcome.

0:28:020:28:04

Those herbs.

0:28:100:28:12

-Yeah.

-For me it is so succulent.

0:28:120:28:15

Oh, brilliant.

0:28:150:28:16

-Go on, mate, let's have a go.

-Apple sauce.

0:28:170:28:19

Now, that pops.

0:28:200:28:21

-Doesn't it?

-That really does pop.

0:28:210:28:25

But there is one bit you can't just cut with your fork.

0:28:250:28:27

-No.

-No.

-And this is where I regress to my childhood.

-Go on, Denise.

0:28:270:28:32

PORK CRACKLES

0:28:320:28:33

Oh!

0:28:330:28:36

Magic.

0:28:380:28:40

Are you happy with that?

0:28:400:28:42

-Happy days.

-Happy Christmas.

0:28:420:28:45

Well, happy, happy Christmas.

0:28:450:28:47

Thank you.

0:28:470:28:48

Porcetta pork loin with sauteed chard and parmesan,

0:28:480:28:53

perfect for when you have a crowd.

0:28:530:28:56

It's always good to take a bottle of something to a party.

0:29:040:29:08

Vanessa Dennett has the perfect tipple

0:29:080:29:10

to kick off any festive gathering.

0:29:100:29:13

I really like giving sloe gin as a gift at Christmas time.

0:29:150:29:18

Its colour alone lends itself to the season,

0:29:180:29:20

that beautiful, beautiful, deep sort of ruby garnet colour.

0:29:200:29:24

It's really easy to make it look beautiful

0:29:250:29:28

in an unusually shaped bottle,

0:29:280:29:30

and with a little bit of decoration,

0:29:300:29:32

and sometimes I even put a little note on suggesting

0:29:320:29:35

how people might like to use it,

0:29:350:29:36

maybe a cocktail or sloshing it over ice cream.

0:29:360:29:39

I have been out to find the sloes, they grow on a blackthorn bush.

0:29:420:29:45

Now, there are various folklores

0:29:450:29:47

that you shouldn't pick a sloe until after the first frost,

0:29:470:29:50

but I think of all the advice I've been given and I've read,

0:29:500:29:53

the one that made most sense was to pick them when they're ripe.

0:29:530:29:56

The skins split while they're frozen,

0:30:020:30:06

so that when you come to actually combine them with the sugar

0:30:060:30:08

and the gin, all those lovely juices are going to release.

0:30:080:30:11

Here's a good tip - to put the sloes in while they're still frozen,

0:30:240:30:28

because once they start defrosting they become a little bit stickier

0:30:280:30:32

and more difficult to pour into the neck of a bottle.

0:30:320:30:35

If you're making it in the early autumn,

0:30:370:30:40

you probably could decant it in time for Christmas,

0:30:400:30:43

but in honesty it will be much better next Christmas

0:30:430:30:45

or even the Christmas after that.

0:30:450:30:48

So patience is rewarded.

0:30:480:30:49

There are lots of alternatives to sloe gin,

0:31:000:31:02

and actually I've also made some blackberry vodka

0:31:020:31:04

using very much the same method.

0:31:040:31:06

And with some beautiful decoration, maybe some berries and leaves,

0:31:120:31:15

and a little handwritten gift tag, I think it's a lovely Christmas gift.

0:31:150:31:19

The only danger, I might add,

0:31:220:31:23

is that they come to expect it year after year!

0:31:230:31:26

So be prepared to repeat.

0:31:260:31:28

Enjoy it as I do, just very simply, out of the glass,

0:31:290:31:32

in front of the fire. Happy Christmas.

0:31:320:31:35

-Cheers!

-Cheers.

0:31:380:31:40

-Cheers, Denise.

-Cheers.

0:31:400:31:41

Now, have we got a little Christmas special for you.

0:31:410:31:44

We've got smoked salmon terrine,

0:31:440:31:46

served with a lovely cucumber and dill sauce.

0:31:460:31:49

It's a good old-fashioned gelatine terrine, this.

0:31:490:31:51

So we're going to soak the gelatine in some water.

0:31:510:31:55

And just start by laying the smoked salmon into a loaf tin.

0:31:550:31:59

This is definitely a family favourite, the smoked salmon,

0:31:590:32:02

in our house.

0:32:020:32:03

Well, it's a lovely, it's just a lovely twist on it, you know?

0:32:030:32:06

Don't worry about overdoing this,

0:32:060:32:08

because for my mind you can't have enough smoked salmon,

0:32:080:32:10

especially at Christmas. So, are you big on decorations, Denise?

0:32:100:32:13

I've got better, and I've moved away from the generic ones that my mum

0:32:130:32:19

used to do, and the reason I'm smiling is because

0:32:190:32:22

she was pretty naff, actually, at decorations.

0:32:220:32:25

They were awful.

0:32:250:32:26

You know, that pink tinsel that had been used and reused

0:32:260:32:31

and was threadbare that she used to try and put up, I was just like,

0:32:310:32:34

I can't even bear to look at it!

0:32:340:32:36

So you don't like tinsel?

0:32:360:32:37

-No.

-I'm not a big tinsel fan either.

0:32:370:32:41

I am!

0:32:410:32:42

-I like stars.

-I like stars.

0:32:420:32:45

My house is like the inside of a magpie's head!

0:32:450:32:48

I love a bit of bling.

0:32:480:32:49

I think my biggest problem is usually deciding whether

0:32:490:32:52

I'm going to keep the same colour scheme year after year.

0:32:520:32:55

-I know what you mean.

-So, I've baubled out of control sometimes,

0:32:550:33:00

you know, I've got the red ones, I've got the clear ones,

0:33:000:33:02

I'm going white this year, I'm going multicoloured...

0:33:020:33:05

-I'm overwhelmed.

-Now, here's the big question.

0:33:050:33:08

Real tree or artificial?

0:33:080:33:10

SHE INHALES

0:33:100:33:11

I started off with a real tree, because I thought,

0:33:120:33:15

-I've arrived, I can do that.

-Yes.

0:33:150:33:17

And then the needles.

0:33:170:33:20

They say they don't drop, but they drop.

0:33:200:33:22

-They do.

-I know, but you've got to put it in a bucket and water it.

0:33:220:33:26

It doesn't drop then.

0:33:260:33:27

But then your bucket leaks.

0:33:270:33:29

-There you go.

-And then the carpet's gone,

0:33:290:33:31

then it's an insurance claim for the New Year. Oh, I can see it now.

0:33:310:33:35

Anyway, what's your artificial tree like?

0:33:350:33:38

Are you a tasteful decorator?

0:33:380:33:39

Do you kind of do a themed tree, or is it just like a free for all,

0:33:390:33:43

an explosion of colour and tinsel?

0:33:430:33:45

No, again, I like to think about these things, so my artificial tree,

0:33:450:33:51

a couple of years old, pre-lit.

0:33:510:33:54

-Pre-lit?

-Pre-lit.

0:33:540:33:55

Oh, yes, so it's all even.

0:33:550:33:57

-You get it out and plug it in.

-Perfect symmetry.

0:33:570:34:00

It's lovely. It's good, but having spent, you know,

0:34:000:34:03

a good few hours on the tree...

0:34:030:34:05

..I'm going to sound like a really terrible mother,

0:34:060:34:09

but then the kids come in with their lovely home-made ones from school,

0:34:090:34:13

and they want to put them everywhere.

0:34:130:34:15

And I think that looks pretty,

0:34:160:34:17

but sometimes I just move them around to the side.

0:34:170:34:21

But I give them their own little Christmas tree,

0:34:230:34:25

they've got their own Christmas tree that they like to decorate and have

0:34:250:34:29

their own creative licence.

0:34:290:34:31

Oh, well, that's nice.

0:34:310:34:33

Now, to start the filling,

0:34:330:34:35

what I'm doing to do is I'm just chopping through some prawns,

0:34:350:34:38

and we're going to flake some salmon,

0:34:380:34:40

and try and keep the flake in as much as you can,

0:34:400:34:43

because it's lovely when you get those big unctuous bits of salmon.

0:34:430:34:48

The base for this is whipped cream, so I've got some cream,

0:34:480:34:51

I'm just going to whip it. And it's like a soft whip for this.

0:34:510:34:54

Look at that. I'm going to toss that together.

0:34:570:34:59

Lemon zest. Some lemon juice.

0:35:010:35:04

Sorry...!

0:35:040:35:05

I'm going to put some lemon zest...

0:35:050:35:07

..some lemon juice, and some salt and pepper...

0:35:080:35:10

..to the prawns and the flaked salmon. Lovely.

0:35:120:35:14

But do you have parties? Are you a party-giving household?

0:35:140:35:17

Yeah, I think so.

0:35:170:35:19

We tend to do a good New Year's party, so I invite my friends over,

0:35:190:35:23

my hubby's friends and family, and we have a right old shindig.

0:35:230:35:27

We have a good time.

0:35:270:35:28

Shall we leave our addresses?

0:35:280:35:30

-Yes, you could!

-Is that all right?

0:35:300:35:32

As long as you come round and cook first, it's all good.

0:35:320:35:34

We could certainly bring a couple of salmon terrines.

0:35:340:35:36

That's for sure.

0:35:360:35:37

And now, we fold in the cream.

0:35:370:35:40

What I've loved so far is that,

0:35:400:35:42

you know, all the ingredients you're using, they're easy to find,

0:35:420:35:46

you don't have to really source them in the most obscure places.

0:35:460:35:50

-It's all easy.

-Absolutely.

0:35:500:35:51

It has to be easy at Christmas, you know.

0:35:510:35:53

I could just eat that now

0:35:530:35:54

and call it a really indulgent prawn cocktail.

0:35:540:35:57

You could, couldn't you? Now, the gelatine,

0:35:570:35:59

it's all gone slightly apathetic.

0:35:590:36:03

Wilted and wobbly.

0:36:030:36:04

It's almost like a squid that's lost interest, isn't it?

0:36:040:36:07

Stop, please!

0:36:100:36:11

So, four leaves of gelatine that we're just going to

0:36:110:36:15

dissolve in the cream.

0:36:150:36:18

Right, what we need to do,

0:36:180:36:20

cos it's still a little hot,

0:36:200:36:22

all we need to do is sieve that.

0:36:220:36:24

And, Dave, if you could stir that, mate,

0:36:240:36:26

I'm great chop through some dill and chives.

0:36:260:36:28

And I kind of quite like mine quite herby.

0:36:280:36:32

-I'm the same.

-It's nice, when you get the green flecks, it's lovely.

0:36:320:36:35

Do you use a lot of herbs in your cooking?

0:36:350:36:38

-Lots, actually.

-Yeah? What's your favourite?

0:36:380:36:40

I love coriander, I love thyme - those are some of my favourites.

0:36:400:36:45

-Thyme seems to be in every Caribbean recipe that we've cooked with.

-Yeah.

0:36:450:36:49

And it's funny cos in my head it was such an English ingredient,

0:36:490:36:53

but every dish we seem to cook with a Caribbean flavour involves thyme.

0:36:530:36:59

I just think it's... I love the fragrance.

0:36:590:37:02

I quite like the taste as well,

0:37:020:37:04

but I have to say coriander is also one of my favourites.

0:37:040:37:08

I love it, too.

0:37:080:37:09

-Good job, Kingy.

-There we go, nice and fine.

0:37:090:37:12

The dill and chives together -

0:37:130:37:15

-paradise.

-It's just lovely, isn't it?

-You fold that.

0:37:150:37:17

I don't quite understand flat leaf parsley myself.

0:37:190:37:21

It's more supple than the old curly.

0:37:210:37:24

But you see, you couldn't make a tabbouleh with curly parsley.

0:37:240:37:27

No, you couldn't.

0:37:270:37:29

But flat leaf parsley, it definitely tastes of parsley.

0:37:290:37:31

But there again, I think sometimes now chefs tend to do recipes

0:37:310:37:35

that say, some flat leaf parsley, flat leaf parsley,

0:37:350:37:37

and forget our curly friend.

0:37:370:37:39

Yeah, well, I like our curly friend.

0:37:390:37:41

I do, certainly. On a fishcake, on the top.

0:37:410:37:43

-With your hollandaise.

-What's not to love?

-Curly friend.

0:37:430:37:46

-Now, shall we do this here so we can see?

-Yeah.

0:37:460:37:49

-That's my lined tin.

-Over to you, mucker, over to you.

0:37:490:37:52

And we just hoof this in.

0:37:520:37:53

This actually would be quite a good dish to do with the kids.

0:37:530:37:56

-Yeah.

-Because there's lots of nice assembling bits with it.

0:37:560:37:59

And again, the result really is pretty stunning.

0:38:000:38:04

When the children especially have had a hand

0:38:040:38:06

or a part to play in the cooking,

0:38:060:38:08

when they see the end result and the fruits of their labour,

0:38:080:38:12

it makes it more appealing, really get stuck in.

0:38:120:38:14

Especially when there's a bit of construction involved.

0:38:140:38:17

Yeah, I mean, this they would love. They'd really love this.

0:38:170:38:20

Now, we just take these tails of salmon, like this, bring it over,

0:38:200:38:23

wrap it up. If I've done it right...

0:38:230:38:26

Don't worry about it getting thick, cos that's a treat.

0:38:260:38:29

It's like the bottom of your walnut whip - the best bit is, you know,

0:38:290:38:32

-remember it used to be really thick in the old days?

-Yeah.

-I do.

0:38:320:38:35

I want the salmon like this.

0:38:350:38:37

I'm going to pop this in the refrigerator,

0:38:370:38:39

and I am going to get out one that we've got already chilled.

0:38:390:38:42

Oh, yeah. Just tap that.

0:38:470:38:50

-Oh, nice.

-It's nice, the mousse.

0:38:500:38:52

The mousse is firm, but not too firm, lovely.

0:38:520:38:55

Oh, no. No, firm but yielding.

0:38:550:38:57

Dill sauce, now.

0:38:580:38:59

-You're going to love it.

-I will.

-You're not keen on dill, are you?

0:38:590:39:02

It's not my favourite, but, but...

0:39:020:39:05

Trust us - have we let you down yet?

0:39:060:39:08

No, I've been more than happy so far.

0:39:080:39:11

It's just sometimes it was a bit overkill at one stage, dill.

0:39:110:39:14

I agree, it was. I mean,

0:39:140:39:15

I think dill is one of those herbs that needs to be used appropriately,

0:39:150:39:20

because if it isn't, it's pretty strong.

0:39:200:39:23

Now, in the dill sauce, we're going to have ribbons of cucumber.

0:39:230:39:26

Cut it in half.

0:39:260:39:27

Just take all those seeds out.

0:39:290:39:31

And what we're left with is the lovely firm cucumber flesh,

0:39:320:39:36

which, with the peeler,

0:39:360:39:38

I'm going to transform into a bowl full of cucumber ribbons.

0:39:380:39:41

You could chop this, but ribbons are better, they're more stylish.

0:39:420:39:46

It's a party, after all.

0:39:460:39:47

So, to make the sauce for Dave's fantastic ribbons of cucumber,

0:39:470:39:52

I'm going to chop through some dill.

0:39:520:39:55

Sorry.

0:39:550:39:56

But we need the juice of a lime.

0:39:560:39:58

We need some cider vinegar, a little bit of salt and yoghurt.

0:39:590:40:03

-Can you use creme fraiche at all, or...?

-You can, absolutely.

0:40:040:40:07

Or sour cream.

0:40:070:40:09

I was going to say, fat-free creme fraiche would be OK,

0:40:090:40:13

but considering what's in the terrine,

0:40:130:40:14

I think once you've entered that leap of faith

0:40:140:40:17

you might as well jump over the cliff!

0:40:170:40:19

-That's true.

-But do you know what?

0:40:190:40:21

I think our party fare is shaping up pretty well, but, you know,

0:40:210:40:24

if you had the ultimate party, who out of everybody, living or dead

0:40:240:40:28

-would you love to invite to that party?

-Cor, that's a difficult one.

0:40:280:40:32

-You need a good comedian.

-Yes, definitely.

-Don't you?

0:40:320:40:35

So, someone to get everyone together, icebreaker...

0:40:350:40:38

Maybe Tommy Cooper?

0:40:380:40:40

-Yes!

-Nice, nice.

0:40:400:40:42

Or even my father-in-law, actually, come on.

0:40:420:40:44

I mean, Tom O'Connor.

0:40:440:40:46

-Is he your father-in-law?

-Yes, he is.

-Wow!

0:40:460:40:49

-We've worked with him.

-He's a lovely man.

-He is lovely.

0:40:490:40:52

So who do you get to do the music?

0:40:520:40:53

You need a good DJ.

0:40:550:40:56

-Pete Tong, maybe.

-Pete Tong, nice.

0:40:560:40:58

-Well, hopefully the rest of this doesn't go Pete Tong.

-Pete Tong!

0:40:580:41:02

-Class.

-Thanks.

0:41:020:41:03

-Simon?

-Yes.

-There are your cucumber ribbons.

0:41:030:41:06

I'm just going to put a little bit of that over.

0:41:060:41:09

And I'll get the terrine out.

0:41:090:41:11

Right, here we go. Izzy, busy, let's get fizzy.

0:41:110:41:13

Wow.

0:41:170:41:18

Now, a top tip to cutting a terrine, so you get beautiful,

0:41:180:41:22

beautiful finish -

0:41:220:41:23

use a bread knife, and a wet blade.

0:41:230:41:27

Just let the knife do the work.

0:41:270:41:28

-Absolutely.

-As my father used to say.

0:41:280:41:30

It's the weight of the knife.

0:41:300:41:31

You don't need to put any pressure on it at all.

0:41:310:41:34

You made that look effortless.

0:41:340:41:36

One beautiful piece of terrine.

0:41:360:41:39

It looks beautiful.

0:41:410:41:43

Here goes...

0:41:430:41:45

-All right?

-Is the dill all right?

0:41:480:41:50

-Yes!

-It's lovely.

-I'm going to treasure that.

0:41:520:41:56

I love this.

0:41:560:41:58

-And the dill isn't very strong.

-No.

-Funnily enough.

0:41:580:42:00

Is that because of the lime?

0:42:000:42:02

Well, it's because... The lime will always take dill down,

0:42:020:42:05

-because it's anise.

-I think it's beautiful.

0:42:050:42:08

This is really light and fresh.

0:42:080:42:09

-Yeah.

-Almost tastes of spring, summer and that, but...

0:42:090:42:13

-You're going to get...

-This is superb.

0:42:130:42:15

You're going to get a dozen slices out of this,

0:42:150:42:17

so it is a way of making a little go an awful long way,

0:42:170:42:20

but with a sense of style.

0:42:200:42:22

And presentation, I think it would look fantastic on a table, wouldn't it?

0:42:220:42:26

Yeah, it would.

0:42:260:42:27

Can we dig in?

0:42:270:42:28

Please. Sharing is caring, isn't it?

0:42:280:42:30

It is, and it's Christmas, and that's what it's all about.

0:42:300:42:33

All those flavours, lovely, delicate, fishy flavours, beautiful.

0:42:330:42:37

There's a really great balance amongst the flavours,

0:42:370:42:40

nothing is actually jumping and screaming out at you,

0:42:400:42:43

even though they are quite strong on their own.

0:42:430:42:45

You crack on, talk amongst yourselves while I tuck in!

0:42:460:42:48

Denise, that's fab. Thanks, Denise.

0:42:480:42:51

Prawn and salmon terrine with a dill and cucumber sauce.

0:42:530:42:57

Well, it's a party on a plate.

0:42:570:42:59

-Cheers.

-Cheers.

-Cheers, Denise.

0:43:010:43:03

And a very, very Merry Christmas.

0:43:030:43:04

-Thank you.

-And cheers, lots of love to you and your family.

0:43:040:43:08

And to you, too. This is wonderful.

0:43:080:43:09

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

Christmas is a wonderful time to celebrate with food and the Bikers have the perfect solution for celebration dishes to keep your guests happy and get your party started. They create a trio of canapes, porchetta pork loin and a prawn and salmon terrine, as they find out how Denise spends her Christmas. Alongside the recipes and fun, there are also fantastic ideas for homemade edible Christmas presents.