0:00:02 > 0:00:04Christmas! We love this time of year!
0:00:04 > 0:00:06Yeah, wrapping presents, decorating the tree,
0:00:06 > 0:00:08and generally making merry!
0:00:08 > 0:00:12And nothing beats a bit of Christmas home cooking
0:00:12 > 0:00:14shared with family and friends!
0:00:14 > 0:00:17Delicious 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 > 0:00:24And we'll be joined by some familiar faces
0:00:24 > 0:00:26to get us all into the festive spirit.
0:00:26 > 0:00:29- Oh, my goodness! - That is preposterously wonderful.
0:00:29 > 0:00:31Merry Christmas.
0:00:31 > 0:00:34We'll also find out how to make someone's day
0:00:34 > 0:00:37with delicious home-made foodie gifts.
0:00:40 > 0:00:43So, hang up your stockings, tweak your tinsel...
0:00:43 > 0:00:46Turn on your fairy lights and relax!
0:00:46 > 0:00:48- BOTH:- We're home for Christmas!
0:00:50 > 0:00:52HORN HOOTS
0:01:04 > 0:01:06So, the big day's over.
0:01:06 > 0:01:09You've spent a small fortune and loads of time in the kitchen.
0:01:09 > 0:01:11Every time you open the fridge door,
0:01:11 > 0:01:16it's bulging with leftovers and you simply can't face another buffet.
0:01:16 > 0:01:19Fear not! Nothing need go to waste.
0:01:19 > 0:01:20With our recipes,
0:01:20 > 0:01:22all the ingredients that stare at you forlornly
0:01:22 > 0:01:25every time you open your fridge door,
0:01:25 > 0:01:28can be given a new lease of life and zing.
0:01:28 > 0:01:32We're cooking tartiflette, a delicious potato dish.
0:01:32 > 0:01:36And gougere, that deals with your leftover cheese.
0:01:36 > 0:01:40And a fabulous turkey pie with bubble and squeak.
0:01:40 > 0:01:44Plus, Gloria Hunniford shares her Christmas joy with us.
0:01:44 > 0:01:48Hm. I tell you what, I can see why those would disappear quickly.
0:01:48 > 0:01:50I tell you what, Gloria,
0:01:50 > 0:01:53you're eating them quicker than I can make them.
0:01:53 > 0:01:56- CORK POPS - Yay! We like a pop.
0:01:56 > 0:01:58- There we go.- Marvellous. - Cheers!- Cheers.
0:01:58 > 0:02:02- Merry...merry everything! - Merry Christmas.
0:02:08 > 0:02:11But first, Christmas pudding trifle.
0:02:11 > 0:02:14Ah, it's all about leftovers today!
0:02:14 > 0:02:16- It is.- So what we're going to do is
0:02:16 > 0:02:20we're going to show you how to make a Christmas pudding trifle
0:02:20 > 0:02:24out of the leftover Christmas pud and bits of cake.
0:02:24 > 0:02:26Yeah, we can't have trifle without custard.
0:02:26 > 0:02:27- No.- That custardy layer.
0:02:27 > 0:02:29We could just have bought custard,
0:02:29 > 0:02:33but, really, home-made custard is absolutely fantastic.
0:02:33 > 0:02:35And it gives your Christmas pudding and your cake
0:02:35 > 0:02:38that little bit of festive reverence it deserves.
0:02:38 > 0:02:40It does. So I'm going to separate some eggs,
0:02:40 > 0:02:46we're going to whisk the egg yolks with some cornflour and some sugar
0:02:46 > 0:02:47until light and fluffy.
0:02:47 > 0:02:50And that's going to form the thickening base for
0:02:50 > 0:02:52our creamy custard.
0:02:52 > 0:02:56Now the body of the custard, we start by heating up some milk,
0:02:56 > 0:03:00some cream, and infusing with orange zest.
0:03:00 > 0:03:03As a cook sometimes and a greedy person,
0:03:03 > 0:03:06I enjoy the leftovers more than the main event!
0:03:06 > 0:03:09- I do.- I certainly enjoy this better than Christmas pudding.
0:03:09 > 0:03:13HE GASPS I love Christmas pudding, dude!
0:03:13 > 0:03:16Everybody's always got Christmas pudding left over.
0:03:16 > 0:03:19- But tonight, Cinderella... - BOTH:- You shall go to the ball!
0:03:19 > 0:03:22I think the thing is, once you get into the festive spirit,
0:03:22 > 0:03:26that's it - you're off! You see love and glory everywhere!
0:03:26 > 0:03:28Talking of which, we've got Gloria coming in in a bit.
0:03:28 > 0:03:31I know, kind of weird! Actually, I love Gloria.
0:03:31 > 0:03:32I think she's brilliant.
0:03:32 > 0:03:35Listen, what we're going to do, we're going to whisk these together.
0:03:35 > 0:03:37So there's our egg yolks, and there's our sugar.
0:03:37 > 0:03:39That sounded like a sleigh bell, then.
0:03:39 > 0:03:41And then, we've got some cornflour.
0:03:41 > 0:03:44- Whisk until light, fluffy, and aerated.- Yah.
0:03:44 > 0:03:47I went all Delia there, did you see that?
0:03:47 > 0:03:49There's nothing wrong with that, you never get a duff Delia.
0:03:49 > 0:03:52- You NEVER get a duff Delia. - Never get a duff Delia.
0:03:52 > 0:03:53We've always said that.
0:03:54 > 0:03:56The orange zest has done its work.
0:03:56 > 0:04:00Oh, look! Yeah, it's actually, it's hewn a colour through the milk,
0:04:00 > 0:04:02- David!- It has, it has!
0:04:02 > 0:04:07Righto. Just dribble in, and my friend cannot stop stirring.
0:04:07 > 0:04:09Because what you want to do is you want to make sure
0:04:09 > 0:04:12that it's as smooth as it possibly can be.
0:04:12 > 0:04:16And then we've got to just gently heat that, stirring continuously
0:04:16 > 0:04:19until it starts to thicken.
0:04:19 > 0:04:21Now stir with a wooden spoon, not the whisk.
0:04:21 > 0:04:23Home-made custard is brilliant for this.
0:04:23 > 0:04:25It's such a lovely treat, and it's a lovely thing to do.
0:04:25 > 0:04:27And look, people think it's scary.
0:04:27 > 0:04:29Look, you've just seen how we do it, it's not that scary.
0:04:29 > 0:04:32But, the secret is that bit of cornflour.
0:04:32 > 0:04:35What's your favourite leftover, Kingy?
0:04:35 > 0:04:36You know the Yorkshire puddings?
0:04:36 > 0:04:39- Yes.- A little bit of gravy on the Yorkshire puddings.
0:04:39 > 0:04:43- Cold?- Yeah. With a devil on horseback in the middle.
0:04:43 > 0:04:46- Rolled up. - Little sausage in its thingy?
0:04:46 > 0:04:49- What's yours?- I look forward to white bread,
0:04:49 > 0:04:52quite a bit of butter,
0:04:52 > 0:04:54turkey breast,
0:04:54 > 0:04:56salt and white pepper.
0:04:56 > 0:04:59I remember when I was a little kid, we always used to say
0:04:59 > 0:05:01that white pepper was better with chicken breast.
0:05:01 > 0:05:03I don't know why, but I think it is.
0:05:03 > 0:05:06It is! I'm going to give you a top tip about the custard.
0:05:06 > 0:05:08What will happen is, as you continue to stir,
0:05:08 > 0:05:11you'll feel the bottom of the pan go really slippy
0:05:11 > 0:05:15and that's a good sign that it's just about starting to thicken.
0:05:15 > 0:05:18- Oh, it is, it's thickening. - It is, there we go.
0:05:18 > 0:05:21And as soon as that starts, take it off the heat
0:05:21 > 0:05:26and there you have beautifully smooth and lovely custard.
0:05:26 > 0:05:29Oh, that's brilliant!
0:05:29 > 0:05:32Now we've put clingfilm onto the top of the custard.
0:05:32 > 0:05:34That will stop the skin forming.
0:05:34 > 0:05:37You see this bit, I'm not quite sure. Some people, including myself,
0:05:37 > 0:05:39think the skin on the custard is the best bit!
0:05:39 > 0:05:42However, we're being technically perfect, aren't we?
0:05:42 > 0:05:44- We are.- We are. There'll be no skin on this custard.
0:05:44 > 0:05:47- Sadly.- Now, put it in the fridge to cool down,
0:05:47 > 0:05:49I'll go and get one we've already done.
0:05:51 > 0:05:55And there we are. Skinless custard.
0:05:55 > 0:05:58And of course, you need your trifle bowl of choice.
0:05:58 > 0:06:00Look at that fine object.
0:06:00 > 0:06:02Right, I'll crack on with the pineapple chunks.
0:06:02 > 0:06:05Right, I'll start the cake. Me Christmas pudding,
0:06:05 > 0:06:07and me leftover,
0:06:07 > 0:06:09slightly stale Madeira cake.
0:06:09 > 0:06:12What you can do if you're feeling really naughty...
0:06:12 > 0:06:14- This is bad.- This IS bad. It's even bad for us...
0:06:14 > 0:06:16But it's great!
0:06:16 > 0:06:18You fry this in butter and sugar.
0:06:18 > 0:06:21So you get caramelised toffee Christmas pudding.
0:06:21 > 0:06:24But that's one step too far, we feel.
0:06:24 > 0:06:29Now, we put our chunky pudding into the bowl.
0:06:29 > 0:06:32Actually, even that old pudding is beginning to come to life now.
0:06:32 > 0:06:35And we just layer the Madeira, m'dear...
0:06:37 > 0:06:39..on top of the pud.
0:06:39 > 0:06:41And we're building it up with mango and fresh pineapple.
0:06:41 > 0:06:45But first, it's a Christmas trifle, a Christmas pudding trifle,
0:06:45 > 0:06:48so we've got green ginger wine.
0:06:48 > 0:06:51Now, you can see that Christmas pudding's going,
0:06:51 > 0:06:52I shall go to the ball!
0:06:52 > 0:06:54The slipper will fit me!
0:06:54 > 0:06:56It's probably going "hic", the amount I'm putting in!
0:06:56 > 0:06:58But never mind!
0:06:58 > 0:07:01Onto the top, we'll lay some slices of fresh mango.
0:07:01 > 0:07:06Nice slices there. So we get a strata of orange.
0:07:06 > 0:07:08- Can I take your chunks? - Yeah, you can.
0:07:08 > 0:07:12And just scatter your chunks with gay abandon...
0:07:12 > 0:07:14over your mango.
0:07:14 > 0:07:18Are you, when you wrap presents, are you a glue or Sellotape?
0:07:18 > 0:07:22- Sellotape.- Same. Do you go to the bother of buying the Sellotape
0:07:22 > 0:07:24that you can't see? Or is it just the normal Sellotape?
0:07:24 > 0:07:27- Whatever I can find.- Same.
0:07:27 > 0:07:30Do you put bows on the top that have a sticky backing?
0:07:30 > 0:07:33- Yes.- Yes.- Sometimes.- I do, too.
0:07:33 > 0:07:37Unless it's for the one I love, and then I make a bit more of an effort.
0:07:37 > 0:07:41Right! Time for the custard-ification!
0:07:41 > 0:07:44And we can pop this back into the fridge until we need it.
0:07:44 > 0:07:46I die for Rome!
0:07:46 > 0:07:48I'm Spartacus.
0:07:48 > 0:07:49No, I'm Spartacus!
0:07:49 > 0:07:51No...I'm definitely Spartacus.
0:07:51 > 0:07:53In the meantime,
0:07:53 > 0:07:56all I'm going to do is I'm going to make a sugar syrup.
0:07:56 > 0:08:01We want to pare off some lovely zest of orange,
0:08:01 > 0:08:03and then we're going to julienne it.
0:08:03 > 0:08:08Put it in our sugar syrup so it goes lovely and crystal.
0:08:08 > 0:08:10As my mother used to say, on the top
0:08:10 > 0:08:13you need to have billowing clouds of cream.
0:08:13 > 0:08:17- Indeed.- So, we'll get on with the billowing clouds of cream.
0:08:17 > 0:08:20Double cream into a bowl and some icing sugar.
0:08:25 > 0:08:27I think that's enough, because we don't want it too stiff.
0:08:27 > 0:08:29We can kind of finish off now, can't we?
0:08:29 > 0:08:31- We can, mate, yeah.- To the fridge.
0:08:31 > 0:08:34- How are we doing?- Ah, it's an event, this, it's lovely.
0:08:34 > 0:08:36Put the clouds that will billow.
0:08:37 > 0:08:40Loosely whipped cream.
0:08:40 > 0:08:42- Oh, nice.- Yeah, you've got to have little peaks, haven't you?
0:08:42 > 0:08:45Oh, nicely done, Mr Myers.
0:08:45 > 0:08:48The almonds first, and I think we should give pride of place to that
0:08:48 > 0:08:49lovely crystallised orange.
0:08:49 > 0:08:52- That's beautiful, mate. - Absolutely, absolutely.
0:08:52 > 0:08:54- And just sprinkle.- Provocatively...
0:08:54 > 0:08:57Exotically. In a festive fashion.
0:08:57 > 0:09:00- Yeah. Say when. - When.- You didn't look.
0:09:00 > 0:09:03- I did.- You didn't. Liar, liar, pants on fire.
0:09:03 > 0:09:04I've got eyes in the back of my head.
0:09:04 > 0:09:08You have to, after knowing me for 25 years, it's probably best.
0:09:08 > 0:09:10I think I'm there, Kingy.
0:09:10 > 0:09:12- You're there, dude, you're there.- Yes!
0:09:12 > 0:09:13I'm now going to...
0:09:13 > 0:09:15Provocatively...
0:09:15 > 0:09:17- Exotically.- And festively.
0:09:17 > 0:09:20Yes. I have to admit, in my life,
0:09:20 > 0:09:23I've thrown quite a lot of Christmas pudding away.
0:09:23 > 0:09:26- Not any more.- Not any more, no.
0:09:26 > 0:09:28- I think that...- You can't have too much of this.
0:09:28 > 0:09:32Is ample sufficiency, as me mum would say.
0:09:32 > 0:09:34No, "elegant sufficiency," MY mother would say.
0:09:34 > 0:09:37- Would she?- Yes. Call it elegant or ample,
0:09:37 > 0:09:41that is a fantastic way to use up your leftover cake
0:09:41 > 0:09:43- and Christmas pudding.- Look.
0:09:43 > 0:09:46Right. There's mine.
0:09:46 > 0:09:48What are you having?
0:09:48 > 0:09:51- Leftover Christmas pudding. - I think there's enough for two.
0:09:52 > 0:09:56- Right.- Got to go to the star, haven't we?- Yeah.
0:09:58 > 0:10:00Oh, oh.
0:10:00 > 0:10:03- I love home-made custard. - I love trifle.
0:10:03 > 0:10:06- Ah, lush.- I just remember the hero Christmas pudding,
0:10:06 > 0:10:08it's so full of spice and flavour to start with.
0:10:08 > 0:10:12This has taken on a whole new level, a whole new dimension.
0:10:12 > 0:10:14- Mm-mm.- That could become a staple
0:10:14 > 0:10:18for Christmas-pudding haters everywhere.
0:10:18 > 0:10:21- It's more than just a mere trifle. - It's a keeper.
0:10:24 > 0:10:26Christmas pudding trifle.
0:10:26 > 0:10:30It gives leftover cake a new and delicious home.
0:10:30 > 0:10:32It won't last long!
0:10:42 > 0:10:46If you're still looking for that special Christmas gift,
0:10:46 > 0:10:49why not try and make them yourself?
0:10:49 > 0:10:52Christian Bigland has the perfect festive suggestion
0:10:52 > 0:10:56that would brighten anybody's stocking.
0:10:56 > 0:11:01The reason why I'm poaching pears in sherry is, well,
0:11:01 > 0:11:04because it's Christmas, and, for me,
0:11:04 > 0:11:07and probably for a lot of other people,
0:11:07 > 0:11:10sherry and Christmas go hand-in-hand.
0:11:10 > 0:11:14What I want to try and entice is a little comfort
0:11:14 > 0:11:18when I give a gift, you know, and also a little warmth.
0:11:20 > 0:11:23I think sherry might have a little bit of a bad rep as being that warm,
0:11:23 > 0:11:27dusty bottle in your granny's booze cabinet,
0:11:27 > 0:11:30which has been there for years.
0:11:30 > 0:11:34However, what's been happening is that sherry's been gaining
0:11:34 > 0:11:38in popularity, and there are some beautiful sherries available.
0:11:38 > 0:11:42I've chosen oloroso, which has been aged,
0:11:42 > 0:11:45so it's got a beautiful, nutty flavour.
0:11:45 > 0:11:47The colour is really attractive.
0:11:47 > 0:11:51It's got a kind of chestnut colour to it.
0:11:51 > 0:11:56So, we've got lemons, cinnamon, cardamom and bay leaf.
0:11:56 > 0:12:01And slightly spoilt is how I feel when saffron is on the table.
0:12:01 > 0:12:03So, I thought I'd chuck that in
0:12:03 > 0:12:07just to give it that extra Christmas feel.
0:12:07 > 0:12:12And the flavours that I'm adding are all absorbed and soaked up
0:12:12 > 0:12:17into those pears, so that every bite of that pear
0:12:17 > 0:12:20just reminds you of the season, the time of year.
0:12:20 > 0:12:26Poached pears can be made and eaten immediately.
0:12:26 > 0:12:29Or, because that syrup is high in sugar
0:12:29 > 0:12:35and has the spice flavour, you can cover the pears with the syrup,
0:12:35 > 0:12:38jar it in a beautiful jar.
0:12:38 > 0:12:42The pears are there, shining like little jewels.
0:12:42 > 0:12:46Everyone's favourite time in the meal, arguably, the pudding.
0:12:46 > 0:12:49So, I'm bringing pudding to the party this Christmas.
0:12:49 > 0:12:55A nice luggage label telling the recipient about the pears,
0:12:55 > 0:12:57and there's a beautiful gift.
0:13:05 > 0:13:07Well, I think it's fair to say that we've got one of our favourite
0:13:07 > 0:13:10guests coming in today to eat with us and to cook with us and to chat.
0:13:10 > 0:13:13- And a national treasure.- Yeah. - We absolutely adore you,
0:13:13 > 0:13:15- it's Gloria Hunniford. - Gloria Hunniford.
0:13:15 > 0:13:17Thank you very much, lovely to see you, boys.
0:13:17 > 0:13:18- Welcome to the kitchen! - It's lovely to see you.
0:13:18 > 0:13:20- Very nice to see you too.- And you.
0:13:20 > 0:13:22Well, it's lovely, thank you. I'm really looking forward to this.
0:13:22 > 0:13:24- I love watching people cooking. - Great.
0:13:24 > 0:13:26Oh, we enjoy cooking too.
0:13:26 > 0:13:29We're going to do a turkey stuffing and ham pie for you, Gloria,
0:13:29 > 0:13:33as I know you're fond of a pie and I know your mum was a
0:13:33 > 0:13:35flipping good pie maker and a good cook.
0:13:35 > 0:13:37My mum, actually, it was funny,
0:13:37 > 0:13:40she used to go to technical college one night a week,
0:13:40 > 0:13:42to learn more about cooking. She was a brilliant cook.
0:13:42 > 0:13:46I always said that she was far better than Mary Berry on her cakes.
0:13:46 > 0:13:48- Well, I'm pastry.- And I'm filling.
0:13:49 > 0:13:52- As you know!- I don't know what I am, I'm a leftover.
0:13:52 > 0:13:55- You're definitely no leftover.- No. - Definitely not.
0:13:55 > 0:13:57So, all I'm going to do, take a leek,
0:13:57 > 0:14:01cut that in centimetres, put some butter in a pan.
0:14:01 > 0:14:03When the butter starts to bubble, put in your leeks.
0:14:03 > 0:14:06Do you have to cook them really slowly?
0:14:06 > 0:14:10It helps, because it's softens it, and that's what we're after, Gloria.
0:14:10 > 0:14:13- It's a nice braise, isn't it?- It is. - Yeah.
0:14:13 > 0:14:15I'm just going to put the wine in,
0:14:15 > 0:14:18and just braise these off a little bit.
0:14:18 > 0:14:21So, what's Christmas like in the Hunniford household now?
0:14:21 > 0:14:26Last Christmas, by the time night-time came, we had karaoke,
0:14:26 > 0:14:28we were 26 people.
0:14:28 > 0:14:31- Wow!- And they were doing karaoke until four o'clock in the morning,
0:14:31 > 0:14:34because, of course, all the grandchildren are now teenagers,
0:14:34 > 0:14:36and so they're up half the night.
0:14:36 > 0:14:39Which is actually great fun, because, by that stage,
0:14:39 > 0:14:40you've had a few bevvies
0:14:40 > 0:14:43and everybody just does their bit,
0:14:43 > 0:14:45it doesn't matter whether you're wildly out of tune,
0:14:45 > 0:14:46but they love it.
0:14:46 > 0:14:49And, of course, I was a singer anyway when I was growing up, so,
0:14:49 > 0:14:52give me a microphone and I'm happy, Christmas Day or otherwise.
0:14:52 > 0:14:54- Brilliant.- That sounds great round yours, Gloria.
0:14:54 > 0:14:57- Any chance of an invite? - You're always welcome,
0:14:57 > 0:15:00- provided you do the cooking!- OK. - Now, for the pastry,
0:15:00 > 0:15:01I'm going to use a food processor
0:15:01 > 0:15:05because I do believe the less you handle pastry, the better.
0:15:05 > 0:15:08The flour goes in, some butter, some salt.
0:15:08 > 0:15:13And what I believe is the best thing for savoury pastry - lard.
0:15:13 > 0:15:16Now, we'll just pulse this until we get crumbs.
0:15:17 > 0:15:20I'm just going to add some cold water
0:15:20 > 0:15:22until a ball of pastry appears.
0:15:23 > 0:15:27And that's it. Yes, we have pastry in the house!
0:15:27 > 0:15:31- You see, I would call that a lazy way to make it.- So, Gloria.
0:15:31 > 0:15:33- It's coming up to Christmas.- Yes?
0:15:33 > 0:15:35What's it like in your house at Christmas?
0:15:35 > 0:15:37I love, love, love Christmas.
0:15:37 > 0:15:40I think it stems from not having had much money.
0:15:40 > 0:15:42We were never shoeless or without food.
0:15:42 > 0:15:45But there was no spare money so, therefore, when I was a child,
0:15:45 > 0:15:47Christmas was so special.
0:15:47 > 0:15:49But my dad was also very good at hiding presents
0:15:49 > 0:15:51that he would be giving me.
0:15:51 > 0:15:53And maybe... Let's say I was going to get a second-hand bike,
0:15:53 > 0:15:56but by four o'clock in the afternoon I was really disappointed.
0:15:56 > 0:15:59And he'd say, "You're so sad because you didn't get your bike?"
0:15:59 > 0:16:02And I'd say, "I really am. But anyway, I got my doll."
0:16:02 > 0:16:04And he'd say, "Have you looked under the shed outside?
0:16:04 > 0:16:06"Maybe it's there." So he'd hide things.
0:16:06 > 0:16:09- Oh!- And then at four, five o'clock in the afternoon,
0:16:09 > 0:16:10you would get what you really wanted.
0:16:10 > 0:16:13So, Christmas was always full of surprises.
0:16:13 > 0:16:14It's magic, isn't it?
0:16:14 > 0:16:17Do you still find you have magic in Christmas,
0:16:17 > 0:16:19as the magic you had when you were a child?
0:16:19 > 0:16:21Well, I think a lot of it, of course, is commercialised now.
0:16:21 > 0:16:23But I'm all about family.
0:16:23 > 0:16:27If you come from an Irish family at all, Christmas is all about family.
0:16:27 > 0:16:28It gives you permission, doesn't it?
0:16:28 > 0:16:30- Yes, it does. - Permission to celebrate.
0:16:30 > 0:16:32I'm going to start to strip this turkey.
0:16:32 > 0:16:35So, we've got all the elements that we need
0:16:35 > 0:16:37to make the filling and make the pie.
0:16:37 > 0:16:39So, keep the chunks pretty big.
0:16:39 > 0:16:43You want a good gobful of turkey, as they'd say in the north-east!
0:16:43 > 0:16:44We want the sort of pie that you see
0:16:44 > 0:16:47in nursery rhyme books, a proper, well-packed pie.
0:16:47 > 0:16:50- Oh, yes, I know.- Anyway, I'm going to pop this into the fridge
0:16:50 > 0:16:52and leave this to relax.
0:16:52 > 0:16:56Well, I'm going to get on with making the sauce.
0:16:56 > 0:16:59So, we've got 50g of butter, and 50g of flour.
0:16:59 > 0:17:01And then you mix that together.
0:17:01 > 0:17:03Do you have to really keep that on the move
0:17:03 > 0:17:05so that it doesn't go lumpy?
0:17:05 > 0:17:06Do you know what, Gloria?
0:17:06 > 0:17:09I've never had a roux go lumpy.
0:17:09 > 0:17:14If you use those equal quantities, it just works every time.
0:17:14 > 0:17:18Bit by bit, I'm going to add our turkey stock.
0:17:20 > 0:17:24Until you get a lovely, nice, smooth paste.
0:17:24 > 0:17:27I'm just now going to add some cream, just stir that in.
0:17:27 > 0:17:31So, Gloria, what's the food that you look forward to,
0:17:31 > 0:17:33that you really love at Christmas, what's that?
0:17:33 > 0:17:35I'm afraid I'm very traditional.
0:17:35 > 0:17:37I have a great butcher where I live in Kent,
0:17:37 > 0:17:41and I do tend to do the bird within a bird within a bird.
0:17:41 > 0:17:43Oh, do you? I'm going to try that this year.
0:17:43 > 0:17:46Yes, because it just slices through, looks beautiful on the plate.
0:17:46 > 0:17:50And then, a lot left over, actually, for sandwiches and things.
0:17:50 > 0:17:51So, I do like that very much.
0:17:51 > 0:17:54But, actually, what you're doing today is terrific,
0:17:54 > 0:17:56because, myself included, I think a lot of people just
0:17:56 > 0:17:58don't know what to do with the leftovers.
0:17:58 > 0:18:00- Yeah.- It's so nice to get ideas.
0:18:00 > 0:18:04So, we're there, that's our sauce.
0:18:04 > 0:18:07- Fantastic.- Look at that, beautiful. - This is the pie filling.
0:18:07 > 0:18:09This is the pie filling.
0:18:09 > 0:18:11So, what we're going to do is we're going to put all of this back into
0:18:11 > 0:18:13here, coat it in that beautiful bechamel sauce.
0:18:13 > 0:18:17- One question, though, I have for you.- Yeah?
0:18:17 > 0:18:21When you're doing a really sort of substantial meal like this,
0:18:21 > 0:18:23do you bother with starters and things,
0:18:23 > 0:18:26- or do you just go straight to this? - Yes!- Starters, yes.
0:18:26 > 0:18:30Gloria, that's part of the reason why we're this shape.
0:18:30 > 0:18:34- We love a starter.- A light starter. - A light starter.
0:18:34 > 0:18:38So, that's the turkey going in. That's the ham going in.
0:18:40 > 0:18:44- That looks delicious. - And our lovely stuffing.
0:18:44 > 0:18:49- Now, that's a pie filling.- Now, take the pastry over a rolling pin,
0:18:49 > 0:18:54lay it down and just press that thoroughly and firmly into the base.
0:18:54 > 0:18:58So, we'll just load this into the pie dish.
0:18:58 > 0:19:01I know what you're thinking, "That's not going to fit."
0:19:01 > 0:19:06- It is.- A lot of people ask, myself and Si, when we cook together,
0:19:06 > 0:19:07who decides who does what?
0:19:07 > 0:19:09I kind of always do the pastry,
0:19:09 > 0:19:11it's just something I've always done.
0:19:11 > 0:19:14But there's one part that Si always does do.
0:19:14 > 0:19:16He is the king of crimping.
0:19:16 > 0:19:19Now, me lid.
0:19:20 > 0:19:22That looks magnificent.
0:19:22 > 0:19:25So, we get it to this point. I'll trim it off.
0:19:25 > 0:19:29- Now, we pass this to King Crimp. - Right.
0:19:29 > 0:19:31- The crimping station.- That's quite something,
0:19:31 > 0:19:34- to be known as King Crimp, isn't it?- So, like that.
0:19:36 > 0:19:39You just go around...pinching.
0:19:39 > 0:19:43Pinch, pinch, pinch, pinch, oh.
0:19:45 > 0:19:47- So artistic.- Egg all over.
0:19:47 > 0:19:51And just pop this into a preheated oven, 180 Celsius,
0:19:51 > 0:19:54between 35 and 40 minutes,
0:19:54 > 0:19:59which gives us more than enough time for a nice cup of tea.
0:19:59 > 0:20:03- Oh, lovely, I love tea. - So do we. So do we.
0:20:08 > 0:20:13So, what are your memories of Christmas when you were a child?
0:20:13 > 0:20:16Well, I think, simple, but incredible.
0:20:16 > 0:20:19Because we didn't have that much money as a family.
0:20:19 > 0:20:22As I say, we weren't poor in that sense that we didn't have shoes
0:20:22 > 0:20:25and we didn't have food, but there wasn't spare money around,
0:20:25 > 0:20:28which meant that anything that you got as a present,
0:20:28 > 0:20:31particularly at Christmas, was fantastic.
0:20:31 > 0:20:35And my grandmother gave me a beautiful little fairy doll
0:20:35 > 0:20:38that was only about that size, and she had flaxen hair.
0:20:38 > 0:20:40And my aunt, who was a dressmaker,
0:20:40 > 0:20:43she had made a beautiful satin dress with wings.
0:20:43 > 0:20:46And I always remember holding this doll which I thought was so precious
0:20:46 > 0:20:49and it twinkling in the lights and in the frosty night,
0:20:49 > 0:20:51and then finally it went on the top of the tree.
0:20:51 > 0:20:53So, I loved that, it was great.
0:20:53 > 0:20:56- Oh, lovely.- Oh.- Well, it's funny you should say that, you know,
0:20:56 > 0:20:59because Christmas is all about giving presents, isn't it?
0:20:59 > 0:21:02- Yes, I guess it is. - And Dave and I...- Oh!
0:21:02 > 0:21:05- ..have got you a little something. - Oh, a nice stocking.
0:21:05 > 0:21:09Oh, wow. That's very, very kind of you, thank you.
0:21:09 > 0:21:12- Not at all, you're very welcome. - Wow. I have to rip it open now,
0:21:12 > 0:21:14that's the other thing about Christmas,
0:21:14 > 0:21:17- you've got to rip all of the paper. - Oh, you do, it's great, isn't it?
0:21:17 > 0:21:20- Yeah, none of this ironing the paper for next time.- Oh, look!
0:21:20 > 0:21:25Oh, my goodness. Oh, my goodness. Oh, look at that.
0:21:25 > 0:21:28That's gorgeous. Thank you so much for that.
0:21:28 > 0:21:31It may not be exactly the same one, but we've tried our best.
0:21:31 > 0:21:33- That's lovely. - Just a little replacement.
0:21:33 > 0:21:35Over the years, I've lost it.
0:21:35 > 0:21:38So, this one will definitely forever go on the top of my tree.
0:21:38 > 0:21:39And I do believe in angels.
0:21:39 > 0:21:42I don't care that people are sceptical about it,
0:21:42 > 0:21:45I don't care because I believe that when you find a white feather,
0:21:45 > 0:21:48a single white feather, maybe, say, in a hard technical area
0:21:48 > 0:21:50like this, where there are no
0:21:50 > 0:21:53particular feather cushions or anything.
0:21:53 > 0:21:54And my daughter Caron used to say
0:21:54 > 0:21:57that that was an angel's calling card.
0:21:57 > 0:21:59And, of course, I now believe that is Caron's calling card.
0:21:59 > 0:22:02- Yes.- And I think also when you have children of your own,
0:22:02 > 0:22:05and you're busy getting presents ready,
0:22:05 > 0:22:07like painting garages for your son
0:22:07 > 0:22:10or making curtains for doll's houses at three in the morning,
0:22:10 > 0:22:13and then everyone's up at five,
0:22:13 > 0:22:16I think that those memories of children,
0:22:16 > 0:22:17whether as a child yourself,
0:22:17 > 0:22:19or whether for your own children,
0:22:19 > 0:22:21I think they're really important.
0:22:21 > 0:22:24And then, of course, I transgress to my grandchildren.
0:22:24 > 0:22:26And so it's really important to me
0:22:26 > 0:22:29that over the Christmas period I see them.
0:22:29 > 0:22:31And that's the lovely thing about Christmas, isn't it?
0:22:31 > 0:22:35That you have those traditions and cares
0:22:35 > 0:22:39that are only particular to your family.
0:22:39 > 0:22:41- Do you smell something? - It's the turkey pie.
0:22:41 > 0:22:44I can certainly smell the stuffing burning.
0:22:47 > 0:22:50- Ho-ho. - The pie is browning up beautifully.
0:22:50 > 0:22:54- Is it happening?- It's happening. - Good.- I'm going to do bubble.
0:22:54 > 0:22:57- And I'm squeak. - Bubble and squeak.
0:22:57 > 0:23:02How many times have you looked into the fridge and that's stared at you?
0:23:02 > 0:23:05- Oh!- There is always that moment, isn't there?
0:23:05 > 0:23:08Your wrinkly carrot, look at that.
0:23:08 > 0:23:10Your pallid parsnip.
0:23:10 > 0:23:12And your sensational sprouts.
0:23:12 > 0:23:16- Oh, shall we do it in goose fat? - We've got butter as well.
0:23:16 > 0:23:18- A bit of both? - Why not? It's Christmas.
0:23:18 > 0:23:21- Indulgent.- It will give you a lovely crisp thingy
0:23:21 > 0:23:22on your bubble and squeak.
0:23:22 > 0:23:26Oh, aye. First thing I'm going to do is to slice the sprouts.
0:23:26 > 0:23:28The sprouts are like the green star turn on this.
0:23:28 > 0:23:32I mean, traditionally, bubble and squeak is always potatoes
0:23:32 > 0:23:33and cabbage, isn't it?
0:23:33 > 0:23:35But we haven't got cabbage, because it's Christmas.
0:23:35 > 0:23:38Isn't it funny about Brussels sprouts, though?
0:23:38 > 0:23:40My mum hated them but she always cooked them at Christmas.
0:23:40 > 0:23:43And so we only ever got them once a year.
0:23:43 > 0:23:45And I'm a bit the same.
0:23:45 > 0:23:48Although I really like them, I never buy them through the year,
0:23:48 > 0:23:51I never think of serving anything with Brussels sprouts except at
0:23:51 > 0:23:53- Christmas.- That's wrong, really.
0:23:53 > 0:23:55It is wrong, because it's a lovely, lovely veggie.
0:23:55 > 0:23:57I like the look of them when they're on the stem,
0:23:57 > 0:24:00I think they're quite artistic-looking, really. Yeah.
0:24:05 > 0:24:08So, would you keep the heat very low on that?
0:24:08 > 0:24:10You want the onion to wilt, you want it
0:24:10 > 0:24:12to wilt like your uncle on Christmas Day,
0:24:12 > 0:24:15after his dinner when he's passed out during the Queen's Speech.
0:24:15 > 0:24:19Now, it's time to put me sprouts in. And I want a bit of colour on them.
0:24:19 > 0:24:25For the bubble and squeak, I've got leftover roasties.
0:24:25 > 0:24:27- Have you had a couple of these? - I haven't.
0:24:27 > 0:24:30- Make that one.- Yeah, he's passed the fridge, isn't it?
0:24:30 > 0:24:32But, anyway, that's fine, it's a leftover.
0:24:32 > 0:24:35I'm just going to give these a rough mash.
0:24:35 > 0:24:39I'm not going for mash, I'm going for, like, potato crumble.
0:24:39 > 0:24:41And would you actually make bubble and squeak
0:24:41 > 0:24:43with roast potatoes rather than mashed potato,
0:24:43 > 0:24:45or are you just doing it because they're left over?
0:24:45 > 0:24:48- Whatever.- Do you know what, Gloria, that's the great thing
0:24:48 > 0:24:50- about bubble and squeak, you can do it with whatever.- Yeah.
0:24:50 > 0:24:52I'm just going to chop
0:24:52 > 0:24:55these quite finely, I think, before I mash them.
0:24:55 > 0:24:57It's funny, I don't do it, but my mum used to make...
0:24:57 > 0:25:00..used to do like roast beef the day before Christmas,
0:25:00 > 0:25:04on Christmas Eve, because she liked the gravy from the beef
0:25:04 > 0:25:08mixed with the turkey, rather than just the turkey gravy.
0:25:08 > 0:25:10So, what else happens on Christmas Day
0:25:10 > 0:25:12when you've got your house full, Gloria?
0:25:12 > 0:25:16- Do you have games?- We tend to maybe go hopping from house to house.
0:25:16 > 0:25:20- Yes?- You know, seeing friends. Having the odd... I love mince pies.
0:25:20 > 0:25:23I mean, I've been ogling these ones the whole time.
0:25:23 > 0:25:25But, so particularly in Ireland,
0:25:25 > 0:25:27you'd go for a drink and a mince pie in the morning.
0:25:27 > 0:25:30And then we tended not to have our dinner, per se,
0:25:30 > 0:25:32until about five o'clock.
0:25:32 > 0:25:35- Yes.- And so, by the time that's over,
0:25:35 > 0:25:37then there would be games afterwards.
0:25:37 > 0:25:40As I mentioned earlier, the fact that the kids are now much older,
0:25:40 > 0:25:43they want to do karaoke on Christmas night.
0:25:43 > 0:25:46You know, if you're lucky enough to have the family around,
0:25:46 > 0:25:49that day, it's just the best thing in the world,
0:25:49 > 0:25:51you really appreciate what you've got.
0:25:51 > 0:25:53So, the parsnips go in.
0:25:56 > 0:25:59And me carrots go in. Just mash all this together.
0:25:59 > 0:26:01It's the one time when you don't
0:26:01 > 0:26:04worry about folding or breaking the stuff,
0:26:04 > 0:26:08you want to amalgamate it as much as you can.
0:26:08 > 0:26:11- In we go.- Oh, yeah!
0:26:11 > 0:26:14- I think you fancy that, Si. - Oh, yeah.
0:26:14 > 0:26:17- One of your favourites?- It is, I love it.- Oh, the pie!
0:26:17 > 0:26:21- How's it going?- Look at that. - I think it's there.- Oh, wow.
0:26:21 > 0:26:23We should pipe "you win" or something with that,
0:26:23 > 0:26:26- that's gorgeous.- There we go.
0:26:26 > 0:26:30- Lovely, shiny pastry.- Yep. That's beautiful, Kingy, and we haven't
0:26:30 > 0:26:32lost anything from the sides.
0:26:32 > 0:26:36- Oh, great, good, good. - Beautiful.- Right.
0:26:36 > 0:26:38We've just got to form a crust on this.
0:26:38 > 0:26:41- And then what do you do with it? - We flip it.- Flip it?
0:26:41 > 0:26:44Oh, I see. You know what we have to have on Christmas morning as a
0:26:44 > 0:26:46routine. We always have to have a big Ulster fry-up.
0:26:46 > 0:26:50- Ah.- Ah.- With potato bread and wheaten bread and soda bread.
0:26:50 > 0:26:52- Ah.- Oh.- And then, of course,
0:26:52 > 0:26:56you have your sausage and your egg and everything. I love that.
0:26:56 > 0:26:58That's just like tradition on Christmas morning, I love it.
0:26:58 > 0:26:59What do you think, Kingy?
0:26:59 > 0:27:02I think we should go, dude, I think it's crispy.
0:27:02 > 0:27:04Should I have a go or do you want to have a go?
0:27:04 > 0:27:06It's up to you. I tell you what, let's toss for it.
0:27:06 > 0:27:09- Let's toss for it. Let's toss for the toss.- Heads.
0:27:11 > 0:27:15- Tails.- Crack on.- I wouldn't even do a pancake, never mind this.
0:27:15 > 0:27:17This is going to be terrible.
0:27:17 > 0:27:20Oh! Pretty good.
0:27:20 > 0:27:22- That's what we want. - I was expecting that
0:27:22 > 0:27:24to be complete and utter carnage, but it wasn't.
0:27:24 > 0:27:27- Oooh.- It would have been a good laugh, though, wouldn't it?
0:27:27 > 0:27:32- It would, yeah!- No! We've been there before!
0:27:32 > 0:27:35Do you drop hints, Gloria, about what you'd like from
0:27:35 > 0:27:37your husband for Christmas or do you leave it to him?
0:27:37 > 0:27:40- Does he know you well enough? - Do you know, he's pretty good.
0:27:40 > 0:27:43He knows. Now, it's anti-wrinkle cream!
0:27:43 > 0:27:44Get away, you look gorgeous.
0:27:44 > 0:27:47As long as they get that in the stocking, I'm all right.
0:27:47 > 0:27:48You're all right, yeah.
0:27:48 > 0:27:51I don't think I've got the courage to do that with Michelle.
0:27:51 > 0:27:55I'd be terrified. I don't know what I'd say.
0:27:55 > 0:27:57It's a bad hint sometimes, yes.
0:27:57 > 0:28:00I think it's time to have pie and bubble and squeak.
0:28:00 > 0:28:02What a treat this is.
0:28:02 > 0:28:03- Oh, that pastry.- And, as you say,
0:28:03 > 0:28:06this would be very good cold as well.
0:28:06 > 0:28:09- Oh, it would be perfect. - It would cut out very well.
0:28:09 > 0:28:13- Mr King.- There we go. - That looks absolutely fantastic.
0:28:13 > 0:28:17- Well, Gloria. - Thank you so much, what a treat.
0:28:17 > 0:28:19- Not at all.- It's a treat having you here.
0:28:19 > 0:28:21It's the greatest of pleasure.
0:28:21 > 0:28:25Hm. Trouble is, I might eat all of it and you might get none.
0:28:25 > 0:28:26We have plenty.
0:28:26 > 0:28:31We could feed the 5,000 with it.
0:28:31 > 0:28:35- Mm. That's gorgeous.- Good?- Hm-mm. - Happy?
0:28:35 > 0:28:37You have the other side, yeah.
0:28:37 > 0:28:43- That pastry is nice. - The pastry is beautiful.
0:28:43 > 0:28:46- It's so substantial and gorgeous. - Isn't it?
0:28:46 > 0:28:49Well done, come and stay with me at Christmas time.
0:28:49 > 0:28:52If the karaoke is coming out, we are definitely there.
0:28:52 > 0:28:53- This pie...- It's delicious.
0:28:53 > 0:28:56I love the way the flavour of the stuffing has come through.
0:28:56 > 0:29:00It's very much a turkey, ham and stuffing pie.
0:29:00 > 0:29:02The trouble is I can't stop eating it, it's so good.
0:29:02 > 0:29:04- Well, don't.- I won't.
0:29:06 > 0:29:10Say goodbye to leftover turkey
0:29:10 > 0:29:13and hello to this fabulous pie
0:29:13 > 0:29:16with delicious bubble and squeak.
0:29:21 > 0:29:26Tasty gifts are just the best, especially for people who love food.
0:29:26 > 0:29:29Lisa Cad shares with us a tasty treat
0:29:29 > 0:29:31from her native home country - Italy.
0:29:34 > 0:29:37So I grew up in an Italian family and no Christmas
0:29:37 > 0:29:40would be Christmas without a panforte.
0:29:40 > 0:29:42It was always there on a table,
0:29:42 > 0:29:45ready to be eaten, whether people dropped in
0:29:45 > 0:29:47or whether you wanted it with your pudding
0:29:47 > 0:29:48or just a cup of coffee.
0:29:48 > 0:29:51It would even make a great addition to a cheese board
0:29:51 > 0:29:53or a fantastic gift.
0:29:53 > 0:29:55My kids love it too, actually.
0:29:55 > 0:29:58One son who doesn't like nuts had some and he was like,
0:29:58 > 0:30:01"This is delicious, Mum." "You know it's got nuts in!"
0:30:01 > 0:30:03So even he liked it.
0:30:03 > 0:30:05So it's a gift that would be great for all families.
0:30:05 > 0:30:09Already this smells like Christmas to me
0:30:09 > 0:30:14and all the nuts and fruit look absolutely amazing.
0:30:14 > 0:30:17It's got the cocoa powder, a little bit of flour,
0:30:17 > 0:30:19it's got cloves, it's got nutmeg, it's got cinnamon -
0:30:19 > 0:30:24so all those flavours you associate with Christmas.
0:30:24 > 0:30:28It's a very dry batter, it's not runny like a cake batter.
0:30:28 > 0:30:33There's so much in there, but it smells absolutely amazing, really,
0:30:33 > 0:30:36really feeling the Christmassy vibe from this panforte.
0:30:38 > 0:30:41I'm actually bending the copper spoon whilst I do this.
0:30:48 > 0:30:50There's no point trying to do this with a wooden spoon,
0:30:50 > 0:30:54you're better off just getting your hands wet,
0:30:54 > 0:30:56and just pushing it in with your knuckles.
0:30:56 > 0:31:00Make a nice, flat top.
0:31:00 > 0:31:03It smells beautiful when it's cooking in the oven,
0:31:03 > 0:31:06it fills the kitchen with that aroma of Christmas, it's beautiful.
0:31:11 > 0:31:13The easiest way I have found to do this for a gift
0:31:13 > 0:31:15is to chop it into quarters...
0:31:17 > 0:31:20..and then just work on making small slices,
0:31:20 > 0:31:24almost like a sawing action, because it is really hard.
0:31:24 > 0:31:26So you cut it really, really thin,
0:31:26 > 0:31:28and if you pop five or six of these in a little gift bag,
0:31:28 > 0:31:30it will just make a beautiful gift for somebody.
0:31:30 > 0:31:33I'm sure they'd appreciate it.
0:31:33 > 0:31:36It's quite sweet. You can't eat too much of it.
0:31:36 > 0:31:40You can try, but a few slices is quite a lot to eat in one go.
0:31:45 > 0:31:51Right. You can't have Christmas without a little bit of bubbly.
0:31:51 > 0:31:54- CORK POPS - Yay! We like a pop.
0:31:54 > 0:31:58- We do. There we go. - Marvellous. Oh, thank you.
0:31:58 > 0:32:00- Cheers, Gloria. Happy Christmas. - Happy Christmas.
0:32:00 > 0:32:03Yes. And I guess we should drink to the New Year as well.
0:32:03 > 0:32:07- Merry Christmas.- Yeah. Not only do I get to watch cooking and get to eat
0:32:07 > 0:32:08it, but I get to drink it as well.
0:32:08 > 0:32:10You deserve it.
0:32:10 > 0:32:13The thing is, Si, as happy as we are...
0:32:13 > 0:32:18- Indeed.- ..look at this sad, sorry sight - the cheese board.
0:32:18 > 0:32:20You've spent a lot of money on this.
0:32:20 > 0:32:24Somebody's hacked at it, just thrown it back in the fridge.
0:32:24 > 0:32:27We're going to do two dishes where we can use up that leftover cheese.
0:32:27 > 0:32:30But with style and finesse.
0:32:30 > 0:32:33- Oh, yes.- We are going to construct the tartiflette.
0:32:33 > 0:32:35- Which is?- Potatoes and cheese.
0:32:35 > 0:32:38Yeah, it's kind of like potatoes and cheese in the oven.
0:32:38 > 0:32:40And with that, we're going to do some gougere.
0:32:40 > 0:32:43That's cheesy puffs with a soft centre.
0:32:43 > 0:32:46- I am glad you interpreted. - I have to get on.
0:32:46 > 0:32:49- First, the tartiflette. - Yes. I've got a lot of...
0:32:49 > 0:32:53You have to dice, you see, with skins on, potatoes.
0:32:53 > 0:32:55So that's mostly what I'll be up to.
0:32:55 > 0:32:59And why do you leave the skins on? Just for taste, Gloria.
0:32:59 > 0:33:02First, I've got to cook down an onion,
0:33:02 > 0:33:06make some bacon crispy in some olive oil and butter.
0:33:06 > 0:33:09Now, we are just going to boil these
0:33:09 > 0:33:11for about three to four minutes.
0:33:11 > 0:33:14There's a bit of colour on the onions, the bacon is colouring up.
0:33:14 > 0:33:17Time for two sliced cloves of garlic.
0:33:17 > 0:33:19I am going to strip some thyme into this.
0:33:19 > 0:33:21I can put the stalks in as well,
0:33:21 > 0:33:23because it is that kind of soft thyme.
0:33:23 > 0:33:27Add the wine, boil it up and watch it reduce by half.
0:33:29 > 0:33:32- Do you always use a white wine? - For this, yes.
0:33:32 > 0:33:35- Yeah.- When you put the cream in, you could use red,
0:33:35 > 0:33:37but that would give you an unearthly colour,
0:33:37 > 0:33:39it would look like indigestion medicine.
0:33:39 > 0:33:42You have had one of the most amazing careers I have ever read about.
0:33:42 > 0:33:44What would be the highlight for you?
0:33:44 > 0:33:48I was approached by what was London Weekend Television
0:33:48 > 0:33:50and they gave me a chat show to do.
0:33:50 > 0:33:53And Sunday Sunday was a chat show that had, honestly,
0:33:53 > 0:33:56the best Hollywood names you could come across.
0:33:56 > 0:34:00What I call real Hollywood men and women, of course.
0:34:00 > 0:34:03You know, the Charlton Hestons, the Tony Curtises,
0:34:03 > 0:34:08the Jimmy Stewarts, Audrey Hepburn, all those massive Hollywood names.
0:34:08 > 0:34:10I was a real movie buff,
0:34:10 > 0:34:12because in my small town in Northern Ireland,
0:34:12 > 0:34:16there is nothing to do but go to the pictures, as we called it.
0:34:16 > 0:34:19- Yes.- So all these people were my heroes and heroines,
0:34:19 > 0:34:22so to eventually get to interview them was amazing.
0:34:22 > 0:34:24You know when you were doing those interviews,
0:34:24 > 0:34:27because they are quite pressured, did you ever dry up?
0:34:27 > 0:34:30Irishwomen never dry up, do they?
0:34:30 > 0:34:34It may be rubbish that you speak, but you speak something.
0:34:34 > 0:34:37The only time that I kind of remember being really put off
0:34:37 > 0:34:39was with Omar Sharif.
0:34:39 > 0:34:43Because he has those amazing, those pools of eyes.
0:34:43 > 0:34:47And I remember sitting looking at them thinking, "Oh, my goodness,
0:34:47 > 0:34:51"this is Omar Sharif and those eyes are marvellous."
0:34:51 > 0:34:54And then I have a stock phrase if I forget anything,
0:34:54 > 0:34:56I go, "Well the thing is..."
0:34:56 > 0:34:58I heard myself going, "The thing is..."
0:34:58 > 0:35:01Which just give me that breather to get off the eyes
0:35:01 > 0:35:02and look at the next question.
0:35:02 > 0:35:05Now this is rebluchon, which is the traditional cheese for this.
0:35:05 > 0:35:08It's one of those super-sticky oozy cheeses.
0:35:08 > 0:35:11You could use brie, camembert, Pont l'Eveque.
0:35:11 > 0:35:13I know, it's hard not to, isn't it, really?
0:35:13 > 0:35:16- Oh.- It's fabulous, isn't it?
0:35:16 > 0:35:18And you want it runny like that?
0:35:18 > 0:35:22You do. Yes. So one lot I am going to try and dice,
0:35:22 > 0:35:25which is going to be mixed into the mixture.
0:35:25 > 0:35:27The other is going to be sliced on the top.
0:35:27 > 0:35:30This probably isn't great for your cholesterol.
0:35:30 > 0:35:32I was just going to say, "This is absolutely indulgent."
0:35:32 > 0:35:37It is. But it's an excuse, because it's Christmas.
0:35:37 > 0:35:39- Yes.- Potatoes go in.
0:35:39 > 0:35:44Then me lovely intense bacon, thyme, garlic.
0:35:44 > 0:35:47- Oh-oh.- And onion?
0:35:47 > 0:35:50I like one-pot things as well.
0:35:50 > 0:35:52Yeah. Or the tray bake.
0:35:52 > 0:35:56I think the tray bake is the trendy one-pot wonder at the moment.
0:35:56 > 0:35:59I'll just put me chunks of cheese in there as well.
0:35:59 > 0:36:02Half the cheese, and you do need a lot of cheese.
0:36:02 > 0:36:04- Oh, yes. Oh, yes, come on. - Now we're there.
0:36:04 > 0:36:06The cheese is melting. Some seasoning now.
0:36:06 > 0:36:10Top up with cream.
0:36:10 > 0:36:17We bake this probably for about half an hour at 180 Celsius,
0:36:17 > 0:36:21until it's really golden and bubbly.
0:36:22 > 0:36:26My mother would say, "This will certainly stick to your ribs."
0:36:26 > 0:36:30So when would you serve this over Christmas?
0:36:30 > 0:36:35I think it's one of those nights where you haven't got company.
0:36:35 > 0:36:39You maybe...just want to have something in front of the telly.
0:36:39 > 0:36:41- You want something comforting. - Tasty.
0:36:41 > 0:36:45- Bit of a one-pot wonder.- Tasty. - Yeah.
0:36:45 > 0:36:48One of those nights... It is a film night, isn't it?
0:36:48 > 0:36:50- Sure.- That's when Bette Davis is on.
0:36:50 > 0:36:53And you watch a rerun of Baby Jane.
0:36:53 > 0:36:55- Yeah.- It could be one of those nights as well
0:36:55 > 0:36:57when you don't think you have any food in
0:36:57 > 0:37:00and you think I've got that rotten old cheese board,
0:37:00 > 0:37:02I'll knock up something fancy.
0:37:02 > 0:37:05I quite like fridge suppers, actually.
0:37:05 > 0:37:07We call them picky plates,
0:37:07 > 0:37:10where you get everything out and you just have
0:37:10 > 0:37:12a go and this is perfect.
0:37:12 > 0:37:14Perfect for one of those nights.
0:37:14 > 0:37:16We've still got plenty of cheese left.
0:37:16 > 0:37:19- We have.- A nice hunk of gruyere, a nice hunk of Parmesan.
0:37:19 > 0:37:21Perfect thing for the gougere.
0:37:21 > 0:37:24- Cheesy puffs.- The bit that would worry me
0:37:24 > 0:37:27is making the choux pastry. That's difficult, isn't it?
0:37:27 > 0:37:30Do you know what? Everybody says it's difficult and it's not.
0:37:30 > 0:37:32- Really?- We promise you, it's not.
0:37:32 > 0:37:35As long as you get the temperatures right, you're laughing.
0:37:35 > 0:37:38- Right.- Firstly, put water in a pan.
0:37:38 > 0:37:42- You put the butter into the water. - And you let it melt.
0:37:42 > 0:37:45And some salt, because it's a savoury eclair.
0:37:45 > 0:37:48We add the mustard now, English mustard.
0:37:48 > 0:37:49It makes the cheese even cheesier.
0:37:49 > 0:37:51Now we add the flour.
0:37:51 > 0:37:54And you beat it and beat it until it kind of...
0:37:54 > 0:37:56You just keep going. Right, that's it.
0:37:56 > 0:37:58- There you go.- Gosh, that was quite quick.
0:37:58 > 0:38:03It is. And, look, it's a beautiful, thick, thick, smooth dough.
0:38:03 > 0:38:07- Lovely.- There you go. Give this dough time to cool.
0:38:07 > 0:38:09Like, really cool?
0:38:09 > 0:38:12Not really cool, you want it warm, but not hot.
0:38:12 > 0:38:16I've got 75g of Gruyere. And about 25g of Parmesan.
0:38:16 > 0:38:19I'm going to reserve some more here for the top,
0:38:19 > 0:38:21but they're the quantities you want,
0:38:21 > 0:38:24it's 100g in total of grated cheese.
0:38:24 > 0:38:27- And four eggs.- One egg at a time.
0:38:27 > 0:38:30Just wait until it all comes together
0:38:30 > 0:38:32to a nice, soft, thick paste.
0:38:32 > 0:38:37- There we go, mate.- Right. Cheese!
0:38:37 > 0:38:40It's time to start piping.
0:38:40 > 0:38:43- It should be a laugh.- Look at that.
0:38:43 > 0:38:47- And is that the perfect consistency? - Absolutely perfect.
0:38:47 > 0:38:50- Silky.- Beautiful.- Yes.
0:38:50 > 0:38:53And just start to fill your piping bag.
0:38:53 > 0:38:56Let me start, not too close, cos they will swell up.
0:38:56 > 0:38:59Right, see that bit there?
0:38:59 > 0:39:03Dip your fingers in some water and just do that.
0:39:03 > 0:39:06The reason we take those bits out and flatten them down,
0:39:06 > 0:39:09we want them to form a beautiful ball as they rise.
0:39:09 > 0:39:10We top it with cheese.
0:39:10 > 0:39:15Now, these need to go in a preheated oven, 200 Celsius for ten minutes.
0:39:15 > 0:39:19Then we turn the oven down to 180 and
0:39:19 > 0:39:22leave them for a further 20 minutes and when they are done,
0:39:22 > 0:39:26they're like this. They are little clouds of flavour.
0:39:26 > 0:39:29What we've done is we're just going to punch a hole in the bottom,
0:39:29 > 0:39:31because we need to pipe in the filling.
0:39:31 > 0:39:34Right, I am just going to lightly whip this cream.
0:39:34 > 0:39:36There we go.
0:39:36 > 0:39:39Then I'm going to add the mascarpone
0:39:39 > 0:39:40to the cream.
0:39:40 > 0:39:43Fold it together.
0:39:44 > 0:39:48- Now, Mr Myers.- Truffle oil.
0:39:56 > 0:39:59Should I hold, Mr Myers, while you pipe?
0:39:59 > 0:40:02Right. You squeeze gently, there you go.
0:40:02 > 0:40:05And that's it.
0:40:05 > 0:40:09These do go down an absolute storm.
0:40:09 > 0:40:11And they disappear very quickly, so
0:40:11 > 0:40:14I reckon you'd better do a couple of dozen.
0:40:14 > 0:40:16While you're doing one, can I not have one to taste
0:40:16 > 0:40:19- while you're doing it? - You can't wait, can you?
0:40:19 > 0:40:23No. I have to have it now. I know, I'm so greedy, terrible.
0:40:23 > 0:40:26Mm. Mm.
0:40:30 > 0:40:33- Good?- I see what you mean.
0:40:33 > 0:40:36These are just so yummy.
0:40:36 > 0:40:39- Mm.- With a glass of fizz as well.
0:40:39 > 0:40:41I tell you what, I can see why those would disappear quickly.
0:40:43 > 0:40:45Tell you what, Gloria, you are eating them quicker
0:40:45 > 0:40:49- than we can make them. - They are very nice, very nice.
0:40:49 > 0:40:51- I think that's enough, do you? - Absolutely.
0:40:51 > 0:40:53We can always do some more.
0:40:53 > 0:40:56Yeah. You get the tartiflette, I'll put these out the back.
0:40:56 > 0:40:59I knew you would be calling it tartiflette eventually.
0:40:59 > 0:41:03It's a cheese and potato bake!
0:41:04 > 0:41:06- Look at that.- Oh, yes.
0:41:08 > 0:41:10That looks fabulous.
0:41:12 > 0:41:13- This is it, mate.- It is.
0:41:13 > 0:41:15The tartiflette.
0:41:15 > 0:41:16- This is the moment.- This is it.
0:41:16 > 0:41:18That is cooked perfectly.
0:41:18 > 0:41:21Seeing I was so greedy with the first one...
0:41:22 > 0:41:25As you can see, my mother brought me up to like my food.
0:41:25 > 0:41:27She did that. Do try a gougere, Gloria.
0:41:27 > 0:41:31I will. Can't resist a second.
0:41:31 > 0:41:34Right. I'm going to have this as it should be,
0:41:34 > 0:41:36with a glass of champers.
0:41:36 > 0:41:38- Cheers.- Cheers, boys. - Merry Christmas.
0:41:38 > 0:41:41Shouldn't speak with my mouth full, but...
0:41:41 > 0:41:43OK, Gloria.
0:41:43 > 0:41:44- The tartiflette.- Mm.
0:41:46 > 0:41:48Cheese and potato bake, here we go.
0:41:48 > 0:41:52- Potatoes are cooked perfectly. - It's hot.
0:41:52 > 0:41:54Straight out the oven.
0:41:54 > 0:41:57I'm not just saying this because I'm here, but...that
0:41:57 > 0:42:00is so moreish, so gorgeous.
0:42:00 > 0:42:04It's so good, I have to have a bit more.
0:42:04 > 0:42:07Would you say the ingredients are relatively simple?
0:42:07 > 0:42:11- Mm-hm.- But the mixture is just quite exotic - when it's all baked.
0:42:11 > 0:42:13- Absolutely.- Like most of the classic dishes,
0:42:13 > 0:42:15it really is quite straightforward.
0:42:15 > 0:42:18The next time I'm in France, I'll be looking out for this one.
0:42:18 > 0:42:20- Deeply savoury.- Gorgeous. So lovely.
0:42:20 > 0:42:24It makes you want to look forward to your leftovers.
0:42:24 > 0:42:27This is the high days and a holidays treat.
0:42:27 > 0:42:29It definitely is that.
0:42:29 > 0:42:31Tartiflette, a truly delicious dish.
0:42:31 > 0:42:36And gougere, a perfect way to revitalise the tired cheeses
0:42:36 > 0:42:37in the fridge.
0:42:39 > 0:42:44Ah. Well, Gloria Hunniford, OBE. Let's cheers to you for Christmas.
0:42:44 > 0:42:47- Thank you very much indeed.- You've been the most wonderful company.
0:42:47 > 0:42:50Thank you so much for allowing me to be on the programme today,
0:42:50 > 0:42:52I've loved watching you cook. I really have.
0:42:52 > 0:42:55I do like watching a man cook, I have to say.
0:42:55 > 0:42:59And my husband, if you're watching, keep on doing it.
0:42:59 > 0:43:02- Cheers.- Cheers.- Merry everything. - Merry Christmas.