0:00:08 > 0:00:11- It's Christmas!- Ho ho ho.
0:00:11 > 0:00:13I love this time of year! It's brill!
0:00:13 > 0:00:16You can stuff your face and no-one cares.
0:00:16 > 0:00:19We're back on the road to find out what people eat at Christmas time.
0:00:19 > 0:00:23The kind of recipes that have been handed down from one generation to the next
0:00:23 > 0:00:26and are at the heart of a real family get-together.
0:00:26 > 0:00:29After all, it's also the season of goodwill to all bikers.
0:00:29 > 0:00:34So we're asking Britain's mums to share their Christmas tips with the nation.
0:00:34 > 0:00:36And then we're creating a festive space
0:00:36 > 0:00:41where foodie folk can come together and swap their own seasonal recipes.
0:00:41 > 0:00:48- Welcome to the Mums Know Best recipe fair.- It's that time of the year! It's all snowy and lovely.
0:00:48 > 0:00:52It's the festive season and it's the king of celebrations.
0:00:52 > 0:00:56- It's Christmas.- Yeah!
0:00:56 > 0:01:01Just look at the fantastic selection of food that people have bought for us to eat.
0:01:01 > 0:01:03Just so you know, it's lovely!
0:01:03 > 0:01:07Si, I think you mean, "share with the nation".
0:01:07 > 0:01:09Yes, sorry.
0:01:09 > 0:01:14And Gerard, our food historian, will be getting the stories behind those recipes.
0:01:14 > 0:01:16That's when he is not hijacking them for himself!
0:01:16 > 0:01:20Because of health and safety, we can't share this with the
0:01:20 > 0:01:23audience because it has got nuts, so I have to keep it all for later.
0:01:27 > 0:01:31But first, we're off to meet three mums with great Christmas recipes.
0:01:31 > 0:01:38We want them and their dishes to be the centrepiece of our festive banquet at the end of our fair.
0:01:38 > 0:01:40Let's eat!
0:01:40 > 0:01:46Of course, all these fantastic recipes are on the Mums Know Best website for you to make at home,
0:01:46 > 0:01:52because when it comes to dishing up the perfect family Christmas, mums really do know best.
0:01:52 > 0:01:54- Merry Christmas, mate. - Merry Christmas.
0:02:16 > 0:02:17Si, let the festive fun begin.
0:02:20 > 0:02:21Where are we off too, dude?
0:02:21 > 0:02:24Our first stop is with a mum in Lincolnshire.
0:02:24 > 0:02:28She's the matriarch of a big clan who run their own family farm.
0:02:28 > 0:02:31Christmas on the farm, bring it on!
0:02:31 > 0:02:35Tammy and her husband live on the farm with the grown-up kids next door.
0:02:35 > 0:02:38- Merry Christmas! - Merry Christmas to you!
0:02:38 > 0:02:41How are you? Nice to see you.
0:02:41 > 0:02:47While Jeffery gets back to work, Tammy is going to show us how her family celebrates Christmas.
0:02:47 > 0:02:53Tammy is a real mother hen, running a very busy kitchen that feeds a large family but she has got help from her
0:02:53 > 0:02:57daughter-in-law Bridget and granddaughter Sinead, who live next door.
0:02:57 > 0:03:00Not far to go for Christmas lunch.
0:03:00 > 0:03:04Tonight the family is gathering for an early festive feast.
0:03:04 > 0:03:06How many people do you have for Christmas?
0:03:06 > 0:03:10On average, 24 and then 32 on Boxing Day.
0:03:10 > 0:03:12Do you love Christmas?
0:03:14 > 0:03:16Yes, I do actually.
0:03:16 > 0:03:20Not always do we get all the family together but when we do, it's amazing.
0:03:20 > 0:03:25Tammy often cooks a home-grown Christmas goose, a real family favourite.
0:03:25 > 0:03:28Christmas is coming, the goose is getting fat and so are we.
0:03:28 > 0:03:32- Look at that!- Tammy, show us how you do your goose.
0:03:32 > 0:03:36I stuff it, it's got rosemary and thyme
0:03:36 > 0:03:40and sage and apples and oranges.
0:03:40 > 0:03:42It suits fruit, doesn't it?
0:03:42 > 0:03:45It loves fruit.
0:03:45 > 0:03:50Geese are quite fatty so Tammy has pricked the skin to let the fat drain out during roasting.
0:03:50 > 0:03:52- Shall we get it in the oven? - Yes. We have got a mission now
0:03:52 > 0:03:56because we're going over to the other house that was my house
0:03:56 > 0:03:59when I was a young bride brought from the city.
0:03:59 > 0:04:03You lead the way. We're like the Three Wise Men!
0:04:03 > 0:04:06# We three kings from Orient are... #
0:04:13 > 0:04:18We're lucky we don't have to go to Bethlehem to find a stable - we're already on a farm.
0:04:18 > 0:04:20How big is the farm?
0:04:20 > 0:04:23It's about 500 acre,
0:04:23 > 0:04:28which is just a nice family farm, really.
0:04:28 > 0:04:31'Bridget and Sinead are already busy with the trimmings.
0:04:31 > 0:04:34'This family is a finely-tuned cooking machine.'
0:04:34 > 0:04:36So this is your second centre of operations?
0:04:36 > 0:04:40- Yes!- Christmas dinner is a military operation, isn't it?- It is.
0:04:40 > 0:04:43We're training the next generation.
0:04:43 > 0:04:46Do you want a hand?
0:04:46 > 0:04:48That'd be lovely. You and I are going to do cow pie.
0:04:48 > 0:04:51Ooh, come on, let's go and make magic.
0:04:51 > 0:04:52Let's go and make magic.
0:04:53 > 0:05:01We're off back to Tammy's kitchen for a festive steak and kidney treat, Tammy's family call it cow pie.
0:05:01 > 0:05:04Tammy, was your mum a good cook at Christmas?
0:05:04 > 0:05:08Don't forget it was just after the war and everything was rationed.
0:05:08 > 0:05:13My father was a great forager because he was a fisherman,
0:05:13 > 0:05:19so we always had fish and we always had offal, because that's cheap.
0:05:19 > 0:05:22And there was no fast food then.
0:05:22 > 0:05:25What does Christmas mean to you?
0:05:25 > 0:05:32I think it means that it's lovely that the children want to come home to Mum and that chokes me.
0:05:32 > 0:05:37Some will say, "I don't know if I can", and then we get that lovely Christmas Eve moment...
0:05:37 > 0:05:39I'm going to cry.
0:05:42 > 0:05:44- And they turn up.- You're lovely!
0:05:44 > 0:05:48I know! I am going to cry as well!
0:05:48 > 0:05:50It's lovely at Christmas, isn't it?
0:05:50 > 0:05:51I know.
0:05:51 > 0:05:56So you just get that moment and they come through the door, "Hi, Ma".
0:05:56 > 0:05:58They're here because they want to be.
0:05:58 > 0:06:03Because they get a cuddle and a cow pie. Can I come round?
0:06:08 > 0:06:09- Lovely.- Wow.- In it goes.
0:06:09 > 0:06:12That's a pan and a half full.
0:06:12 > 0:06:16Has it made your eyes water? Bless.
0:06:16 > 0:06:22'Like her mum, Tammy often cooks offal and adds an ox kidney to the stew.
0:06:22 > 0:06:26'It's much bigger than the lambs' kidneys we're used to.'
0:06:26 > 0:06:28Back in Bridget's kitchen, we're making pigs in blankets.
0:06:28 > 0:06:32Getting Christmas dinner ready is a job for the whole family.
0:06:32 > 0:06:38All the telephone calls coming in about who's doing what and it's all getting organised.
0:06:38 > 0:06:41They all want to contribute and it's a big family.
0:06:41 > 0:06:45There's a lot to do and it's a production line. It works, it's lovely.
0:06:45 > 0:06:51Bridget is so right, sharing the cooking means everyone gets to enjoy the day.
0:06:51 > 0:06:53We'll get on with the pastry.
0:06:53 > 0:06:56Yeah! Excellent.
0:06:56 > 0:07:00- I've just left Bridget. - How was she doing?- Good.
0:07:02 > 0:07:07'Tammy is using suet in her pastry, which is simply grated beef fat. We love it.'
0:07:07 > 0:07:14Right, this is now ready for rolling onto the pie, but first of all, I want the kidney.
0:07:14 > 0:07:16'Once the kidney is cooked, it's easier to slice.
0:07:16 > 0:07:21'Tammy cuts it into slivers and mixes it back into the stew.
0:07:21 > 0:07:25'Even the kids will eat offal like this. Tammy makes her pastry quite thick.
0:07:25 > 0:07:30'That keeps it like a dumpling on the inside and crispy on the top.'
0:07:30 > 0:07:34- Cow pie is in.- I reckon it's time for a bit of a sloe gin. Do you?!
0:07:39 > 0:07:43- Cheers.- Merry Christmas. - To good health.
0:07:46 > 0:07:52With Jeffrey, Bridget and the rest of the gang gathering, it's time for our early festive celebrations.
0:07:52 > 0:07:55There's nothing wrong with having more than one Christmas dinner.
0:07:55 > 0:08:00Too right. I can't wait to try the cow pie and the roasted goose with all the trimmings.
0:08:00 > 0:08:01Kingy, it's Christmas!
0:08:14 > 0:08:17Everybody's enjoying cow pie.
0:08:17 > 0:08:21It's a real homely cooked dinner.
0:08:21 > 0:08:25You work away a lot, don't you? What is the great thing about coming home?
0:08:25 > 0:08:27Seeing everybody again.
0:08:27 > 0:08:31'Do you know what, Dave? The best Christmas recipe has only two ingredients.
0:08:31 > 0:08:37'Good food and great company.' That's a taste of heaven.
0:08:37 > 0:08:43Tammy, this is a wonderful, traditional family Christmas dinner plus a few extras.
0:08:43 > 0:08:46Do you know we have the recipe fairs on the show?
0:08:46 > 0:08:50We've got a special one, a Christmas fair that's going to be bigger, better,
0:08:50 > 0:08:51full of the spirit of Christmas.
0:08:51 > 0:08:55- Bring your family, are you coming? - Yes.- Yes!
0:09:01 > 0:09:04'Kingy, we've got our first mum.'
0:09:04 > 0:09:07'And some real hearty food, dude. I don't think I can move.
0:09:07 > 0:09:11- 'We won't be getting on the bikes either.- I knew that would happen!
0:09:11 > 0:09:14'We could stay in the barn with the cows.
0:09:14 > 0:09:17'Si, that feels just right.'
0:09:24 > 0:09:26What an evening! What a party!
0:09:26 > 0:09:29Before we leave Lincolnshire, there's something else we should do.
0:09:29 > 0:09:32What would that be?
0:09:32 > 0:09:34Tammy's friend Lucy has asked us round.
0:09:34 > 0:09:37She's hosting a meeting for our old nemesis.
0:09:37 > 0:09:39You mean the Women's Institute?
0:09:39 > 0:09:43Since our Victoria sponge disaster, we have bridges to build.
0:09:43 > 0:09:47- And you thought, being the season of goodwill to all bikers...?- Exactly.
0:09:47 > 0:09:50So let's meet Lucy and rock'n'roll.
0:09:50 > 0:09:54You mean bake'n'roll? Ho ho ho!
0:09:56 > 0:09:59Hello, lovely to see you!
0:09:59 > 0:10:01Hello.
0:10:01 > 0:10:06We're all so excited. Hello!
0:10:06 > 0:10:10- You are hairy. - Can we borrow your kitchen, Lucy?
0:10:10 > 0:10:13Yes but I'm actually in the middle of a meeting.
0:10:13 > 0:10:17We're discussing what we're going to cook for our Christmas party.
0:10:17 > 0:10:20'Christmas is a serious business for these ladies.
0:10:20 > 0:10:22'You can imagine the slap-up meal that that lot can cook.'
0:10:22 > 0:10:27'Forget your belly, it's time for us to cook and we'd better get it right this time.'
0:10:27 > 0:10:28BELL RINGS
0:10:30 > 0:10:37Right, the most important bit of the year, really, getting ready for the special Christmas dinner.
0:10:37 > 0:10:41Here we are, on the stage of WI Central.
0:10:42 > 0:10:44Is it just me?
0:10:44 > 0:10:48We're going to cook a galette des rois.
0:10:48 > 0:10:50The king of cakes.
0:10:50 > 0:10:56- Because we've got him, and it's Christmas, it's known as the Kingy cake!- Yeah.
0:10:58 > 0:11:04Ze French galette des rois is a traditional 12th night cake with an almond filling.
0:11:04 > 0:11:08The interior of said galette des rois is frangipane,
0:11:08 > 0:11:12which is a very different beast to marzipan.
0:11:12 > 0:11:17Marzipan is quite solid, it's made from egg whites, almonds and icing sugar.
0:11:17 > 0:11:22It looks like a slab of plastic explosives and you wrap it on your cake and it's solid.
0:11:22 > 0:11:25This is different. It's unctuous, gorgeous, yummy.
0:11:28 > 0:11:32Frangipane starts with sugar mixed with butter.
0:11:32 > 0:11:34Then eggs.
0:11:34 > 0:11:39- Flour and plenty of ground almonds go in.- A shot of brandy.
0:11:39 > 0:11:42It is Christmas, after all.
0:11:42 > 0:11:45And some vanilla extract helps to give it its distinct taste.
0:11:45 > 0:11:48The shape of a galette des rois is very specific.
0:11:48 > 0:11:51It's like a crown. It's round.
0:11:51 > 0:11:54So this is some bought puff pastry.
0:11:54 > 0:11:57Put one of these discs onto some silicon baking parchment.
0:11:57 > 0:12:04To give it some Christmas colour, we're using raspberry jam. Not traditional, but we love it.
0:12:04 > 0:12:07- Time for the frangipane. - Work from the outside in.
0:12:07 > 0:12:12And we're leaving a good two inches from the edge to be able to close it.
0:12:12 > 0:12:18It's easier to decorate it before you put the top on, using a sharp knife to draw whatever pattern you fancy.
0:12:18 > 0:12:22Before we put the roof on, it's time for...
0:12:22 > 0:12:24The bean.
0:12:24 > 0:12:27You place a bean somewhere in here.
0:12:27 > 0:12:32What happens is that whoever gets the slice with the bean is the king for the night.
0:12:36 > 0:12:41- Now, the next thing you do is called knocking up.- Steady.
0:12:41 > 0:12:45What you do is, with the knife, separate the layers with the puff
0:12:45 > 0:12:51pastry so the edge is going to swell up, almost like a ruffled collar.
0:12:51 > 0:12:56Crimp the edge and finish off the pie with a good egg wash to make it shine.
0:12:57 > 0:13:00# I'm dreaming
0:13:00 > 0:13:04# Of a white Christmas
0:13:06 > 0:13:08# Just like the ones I used to know... #
0:13:09 > 0:13:12Come on, Kingy. Into the lions' den.
0:13:12 > 0:13:14Hello! Are you nearly done?
0:13:16 > 0:13:20- This is a chance to reprieve ourselves.- We'll see about that!
0:13:20 > 0:13:24You're terrifying, you lot!
0:13:24 > 0:13:27Come on, we've got a treat for you.
0:13:27 > 0:13:28It'll be lovely.
0:13:32 > 0:13:36Look at that cake. It's Christmas on a plate.
0:13:36 > 0:13:38So, ladies, merry Christmas.
0:13:38 > 0:13:41Merry Christmas! And watch the bean.
0:13:41 > 0:13:44We don't want Heimlich manoeuvres going on.
0:13:44 > 0:13:47OK. The moment of truth.
0:13:51 > 0:13:56Crispy on the top, fluffy sweet and buttery inside.
0:13:56 > 0:13:57And that almond taste -
0:13:57 > 0:13:59what a delight.
0:13:59 > 0:14:03- Did you get the bean?- I did. - We've found the bean! Yes!
0:14:05 > 0:14:07I have to crown you now.
0:14:07 > 0:14:10As it's the Kingy cake, there's only one rightful king.
0:14:14 > 0:14:18Have we redeemed ourselves for our Victoria sandwich?
0:14:18 > 0:14:20It's all right.
0:14:21 > 0:14:25Listen, that's as good as we're going to get. That's fine.
0:14:25 > 0:14:28- Bye, ladies.- ALL: Bye!
0:14:43 > 0:14:46- Back on the road we're off to meet mum number two.- I'm excited.
0:14:46 > 0:14:52Me too. She is Scandinavian. So she is practically related to Santa.
0:14:52 > 0:14:56They love Christmas there and she will have some belting dishes for us.
0:14:58 > 0:15:00- Hello.- Hello, Karina.
0:15:00 > 0:15:04Welcome.
0:15:04 > 0:15:06I hope we will have a cool Yule.
0:15:06 > 0:15:09Oh, yes. Cool Yule. Welcome, come in.
0:15:09 > 0:15:16Karina lives with her husband Robin and daughter Sophie, and is famous for her Scandinavian hospitality.
0:15:16 > 0:15:19Nobody goes hungry in this house.
0:15:20 > 0:15:25You see, Scandinavia, I think it is where most people think Santa lives.
0:15:25 > 0:15:28Santa can only be Scandinavian.
0:15:29 > 0:15:32Yuletide, we say Yuletide greetings.
0:15:32 > 0:15:34It is the julefest.
0:15:34 > 0:15:36- Yes. Jule.- Jule.
0:15:36 > 0:15:39- So the Norwegians can lay claim to Yuletide.- Absolutely.
0:15:39 > 0:15:42- What is Father Christmas?- Julenisse.
0:15:42 > 0:15:44- What is reindeer?- Dinner?
0:15:48 > 0:15:51# Rudolf the Christmas dinner Yum yum yum! #
0:15:54 > 0:15:58'You wouldn't really eat Rudolf, would you?'
0:15:58 > 0:16:00'No, how would Santa pull his sledge?'
0:16:00 > 0:16:03'Yes, good point. I'll eat these waffles though.'
0:16:03 > 0:16:09'Especially the way Karina makes them. It is like a pancake recipe with extras.
0:16:09 > 0:16:12'More butter, eggs and double cream.'
0:16:12 > 0:16:14Where to you get your love of cooking from?
0:16:14 > 0:16:17My family, particularly my grandmother.
0:16:17 > 0:16:21She would have me making hollandaise sauce, because she though if you're
0:16:21 > 0:16:23not scared of that you won't be scared of anything.
0:16:23 > 0:16:25This is my recipe book.
0:16:25 > 0:16:32This is my grandmother's orange jam, pancakes. Sesame breads.
0:16:32 > 0:16:36It says Mum and Grandma a lot. "Mum's bread".
0:16:36 > 0:16:38This was your book. Will it go to your daughter?
0:16:38 > 0:16:42Yes, of course, she has already started cooking.
0:16:42 > 0:16:48Karina starts with a classic Scandinavian Christmas recipe,
0:16:48 > 0:16:50pinnekjott or stick meat.
0:16:50 > 0:16:57That is pinnekjott. That is dried and salted and cured lamb ribs.
0:16:57 > 0:17:01It was only cooked and served at big occasions like Christmas.
0:17:01 > 0:17:04Like with any cured meat or fish,
0:17:04 > 0:17:10she has soaked it for 24 hours to remove the salt and to tenderise it.
0:17:10 > 0:17:15- What are the sticks? - This is birch branches or twigs.
0:17:15 > 0:17:19I have a few, because I like the flavour it gives.
0:17:19 > 0:17:22She makes sure the lamb is not in contact with the water.
0:17:22 > 0:17:28By steaming the meat, she prevents it going mushy.
0:17:28 > 0:17:32- Now the pudding.- Puddings, mate.
0:17:32 > 0:17:35We're making more than one, you know.
0:17:35 > 0:17:36First it is riskrem,
0:17:36 > 0:17:41a Norwegian take on rice pudding with a Christmas twist.
0:17:42 > 0:17:46It is pudding rice cooked in milk, cinnamon, and vanilla.
0:17:46 > 0:17:49Once cooled, whipped cream and flaked almonds are mixed in.
0:17:51 > 0:17:54Why have we got one solitary almond?
0:17:54 > 0:17:59The magic almond. The prize winning almond, the lottery of Christmas.
0:17:59 > 0:18:05That goes in now. You put it on top and you turn it ten times.
0:18:05 > 0:18:08- Whoever gets this wins a marzipan pig.- Ooh!
0:18:10 > 0:18:12It is like our Kingy cake and the bean.
0:18:12 > 0:18:16With a marzipan pig bringing good luck.
0:18:18 > 0:18:23Now we put it in a nice bowl and keep it refrigerated.
0:18:23 > 0:18:27What a treat. And we're not even finished.
0:18:27 > 0:18:29Now the second pudding.
0:18:29 > 0:18:33It is a called a kransekake. An almond ring cake.
0:18:33 > 0:18:38- You are going to assemble a kransekake.- A kransekake.
0:18:38 > 0:18:40I love the look of this.
0:18:40 > 0:18:46You put icing to keep the biggest ring in place.
0:18:46 > 0:18:52The rings are baked in specially designed trays to make the 18 sizes needed.
0:18:52 > 0:18:56They are a mix of ground almonds, sugar and egg white.
0:18:56 > 0:18:58That is a job for you and your OCD.
0:18:58 > 0:19:03Your just so jealous of my skills.
0:19:03 > 0:19:06That is nice. Very good.
0:19:07 > 0:19:10- Merry Christmas.- Merry Christmas.
0:19:10 > 0:19:12- Well done.- Merry Christmas.
0:19:14 > 0:19:17Kingy, it is time for another feast.
0:19:17 > 0:19:23Look at that. A proper festive scene and home-cooked food from Mother Christmas.
0:19:23 > 0:19:25Merry Christmas.
0:19:25 > 0:19:26Cool Yule.
0:19:29 > 0:19:33These dishes are the heart of Karina's Christmas and we have been
0:19:33 > 0:19:37joined by her daughter with two friends and her mate Sharon.
0:19:42 > 0:19:44The food is fantastic.
0:19:44 > 0:19:47Genuinely fabulous.
0:19:47 > 0:19:50I love the pinnekjott.
0:19:50 > 0:19:51The stick meat taste is strong and salty.
0:19:51 > 0:19:55A really intense lamb flavour.
0:19:55 > 0:19:58There are more great flavours to come. In pudding form.
0:19:58 > 0:20:02Karina serves the riskrem with cooked cherries.
0:20:02 > 0:20:04- Should I?- Yes.
0:20:04 > 0:20:09You need to look for the whole almond. Whoever gets the whole one gets
0:20:09 > 0:20:12- a marzipan pig.- This is lovely.
0:20:12 > 0:20:17This is a million miles from the rice pudding I remember at school.
0:20:17 > 0:20:18What are you doing?
0:20:18 > 0:20:20Turning it over so it doesn't get dry.
0:20:20 > 0:20:23You're not, you're looking for the almond.
0:20:23 > 0:20:24Karina, tell him, will you?
0:20:24 > 0:20:28Stop it. Two, three.
0:20:30 > 0:20:37Despite Dave's efforts, no-one has found the almond so these little piggies will survive the night.
0:20:37 > 0:20:39But it is time for your tower to tumble.
0:20:39 > 0:20:40That is really good.
0:20:45 > 0:20:47I knew it, sweet and chewy.
0:20:47 > 0:20:50The almonds taste fantastic.
0:20:50 > 0:20:53What a great evening, but it's time for us to move on.
0:20:53 > 0:20:56I'm stuffed.
0:20:56 > 0:20:58That was fantastic. Yes.
0:20:58 > 0:21:00And we were part of Christmas meal.
0:21:02 > 0:21:05Hang on. You haven't had your last course.
0:21:05 > 0:21:09After a big party, you never send anyone home
0:21:09 > 0:21:13without this particular beef broth with meatballs and dumplings.
0:21:13 > 0:21:20When the hosts want you to go, they give you this. We call it "go home soup."
0:21:20 > 0:21:24- It is like "clear off we have had enough of you soup."- Pretty much!
0:21:24 > 0:21:28- It's very good. - I will see you at the fair.
0:21:28 > 0:21:30And have a very safe trip.
0:21:30 > 0:21:33Look after yourselves. And cool Yule to you.
0:21:35 > 0:21:38What a brilliant way to do Christmas.
0:21:38 > 0:21:41You can't beat authentic North Pole cuisine.
0:21:41 > 0:21:46That pinnekjott will go down very well at our festive banquet.
0:21:46 > 0:21:50And the kransekake. Can you imagine one of those towers on each side of the table? Perfect.
0:22:01 > 0:22:05Kingy, Christmas cooking is often about roasting, but there are other festive things to eat.
0:22:05 > 0:22:08Some of my favourites are fish and sea food.
0:22:08 > 0:22:11We should try one at the recipe fair.
0:22:13 > 0:22:16Smoked salmon fritters with lime-seared scallops.
0:22:16 > 0:22:20A lighter dish in a season packed with heavy eating.
0:22:22 > 0:22:27This dish, it is as if the Christmas fairy popped off the tree, danced on the plate
0:22:27 > 0:22:30and left a little brindling of stardust for your taste buds.
0:22:30 > 0:22:33Mr King, how do you prepare a scallop?
0:22:33 > 0:22:35Tea towel. Get a good knife.
0:22:35 > 0:22:38Get hold of it.
0:22:38 > 0:22:42In on the side. And then just cut tight up to the shell.
0:22:42 > 0:22:45You always cut away from you and always have a tea towel.
0:22:45 > 0:22:48So if you slip it will cut the towel and not your hand.
0:22:48 > 0:22:51You've got to be careful you don't cut the scallop.
0:22:51 > 0:22:55It opens up like that, nice and clean. Hardly any meat left.
0:22:56 > 0:23:00This is the bit, this bit is the bit you're interested in.
0:23:00 > 0:23:03Forget the rest, and we'll leave that in the shell.
0:23:03 > 0:23:07Take your thumbs and go around that piece of meat.
0:23:07 > 0:23:09Take a spoon, right?
0:23:11 > 0:23:13And do that.
0:23:13 > 0:23:15Then it comes out in a one-er.
0:23:15 > 0:23:18While Kingy carries on with the scallops,
0:23:18 > 0:23:20I'm frittering me life away.
0:23:20 > 0:23:25These are great as like a canape with drinks or you can have a plate of them on their own.
0:23:25 > 0:23:29If you haven't got the scallops. Smoked salmon.
0:23:29 > 0:23:32It is luxurious, always has been and always will be.
0:23:32 > 0:23:35I remember when I was a boy, I must have been about six,
0:23:35 > 0:23:41my uncle Norman came with wild salmon steaks, wrapped in newspaper.
0:23:41 > 0:23:43Christmas Eve. What a treat that was.
0:23:43 > 0:23:50My dad poached them in milk and to me smoked salmon has always had that significance. It's celebratory.
0:23:50 > 0:23:52Put that salmon into a bowl.
0:23:52 > 0:23:55One egg. Ricotta cheese.
0:23:55 > 0:23:57Cheese goes great with scallops,
0:23:57 > 0:24:03as does cauliflower. Flour, salt.
0:24:03 > 0:24:07It is a good job we're eating turkey this year. It wasn't always the case.
0:24:07 > 0:24:10It used to be beef on Christmas Day.
0:24:10 > 0:24:14It was goose down south, but beef up north.
0:24:14 > 0:24:17To this, the zest of half a lemon.
0:24:17 > 0:24:21# Dashing through the snow In a one horse open sleigh... #
0:24:25 > 0:24:29At Christmas, my whole life becomes one big musical.
0:24:29 > 0:24:31The juice of half a lemon.
0:24:31 > 0:24:36And lastly, some fronds of dill.
0:24:36 > 0:24:39Mix that together and that is your fritter mixture.
0:24:39 > 0:24:42This is a tip from Delia Smith, but it works.
0:24:42 > 0:24:50If you're making Scotch pancakes or some such fritters, put one spoonful in.
0:24:50 > 0:24:53Flatten it and then another spoonful on the top,
0:24:53 > 0:24:57and you get height and thickness without it spreading too much.
0:24:57 > 0:24:58Back to you, Kingy.
0:24:58 > 0:25:05What we're looking for is to caramelise them. That is the colour you want.
0:25:05 > 0:25:07Lovely.
0:25:07 > 0:25:12It takes about a minute a side.
0:25:12 > 0:25:14I'm going to add the butter to pan.
0:25:14 > 0:25:17Watch what happens. The oil is stopping the
0:25:17 > 0:25:21butter burning and I'm just basting the scallops in the butter.
0:25:21 > 0:25:28Now, what we do is we zap the whole lot with lime.
0:25:30 > 0:25:34We're making a bed of fresh salad and herbs.
0:25:34 > 0:25:40The colours of the watercress, purple basil and cherry tomato are Christmas on a plate.
0:25:40 > 0:25:44Once the fritters are ready, make a tower of Christmas loveliness
0:25:44 > 0:25:47and serve.
0:25:48 > 0:25:52- This is one dish that is not just for Christmas.- It is great.
0:25:52 > 0:25:57But it is Christmas with the colours.
0:25:57 > 0:26:00What I love is as well salmon, scallops, turkey,
0:26:00 > 0:26:04anything you have is always treated with reverence and you are like, "Oh."
0:26:04 > 0:26:06Well, let's revere this.
0:26:09 > 0:26:13Oh, hey, lemon juice in the fritters, brilliant.
0:26:13 > 0:26:16The cheese goes so well with the scallops.
0:26:16 > 0:26:21This is Christmassy, but it is lovely and it is a bit of sunshine.
0:26:21 > 0:26:24Between Christmas and new year, what lovely thing to have.
0:26:24 > 0:26:27This will be a really good Christmas, I think.
0:26:27 > 0:26:29So I do I, mate.
0:26:34 > 0:26:39So far our dishes have been classic fare, but Christmas is celebrated all over the world.
0:26:39 > 0:26:40Let's try something new.
0:26:40 > 0:26:44How about something hot and spicy from our last mum?
0:26:44 > 0:26:48In the middle of winter it's just what you need to warm your cockles.
0:26:48 > 0:26:53And our next visit is a bit of a BOGOF -
0:26:53 > 0:26:55not one mum, but two.
0:26:55 > 0:26:57On our way, then!
0:26:57 > 0:27:00Oxford, here we come.
0:27:00 > 0:27:02Best mates Nassira from Morocco
0:27:02 > 0:27:06and Hafsa from Bangladesh have been cooking together for years,
0:27:06 > 0:27:10sharing old family recipes handed down from one generation to the next.
0:27:10 > 0:27:13Hello. Hello.
0:27:13 > 0:27:16I'm Hafsa. Hello.
0:27:16 > 0:27:19Let's get in and see what is cooking.
0:27:20 > 0:27:23Do you have something nice in store?
0:27:23 > 0:27:25That smells fantastic. What is it?
0:27:25 > 0:27:28It is a Moroccan soup.
0:27:28 > 0:27:31It is full of goodness.
0:27:31 > 0:27:37It is a rich, meaty broth made with cinnamon and ginger, all the flavours of the season.
0:27:37 > 0:27:43The smells that we associate with Christmas are kind of cinnamon, ginger and allspice.
0:27:43 > 0:27:46So you know, it is Christmassy.
0:27:46 > 0:27:49In Morocco, you love Christmas don't you?
0:27:49 > 0:27:51Yes, we do.
0:27:51 > 0:27:55I go back to when I was younger, back home.
0:27:55 > 0:27:59We used to go to town and there would be Christmas tree and decorations
0:27:59 > 0:28:02and lots of decorations.
0:28:02 > 0:28:07'In Morocco, it is harira that is shared to start the festivities.'
0:28:07 > 0:28:12'It reminds me of the people we met when we were in the Atlas Mountains in Morocco.'
0:28:12 > 0:28:18It was great riding the bikes around the world. There was always a celebration somewhere.
0:28:18 > 0:28:23It was perfect for us. We're like, great, join this.
0:28:23 > 0:28:27- If you have a spare helmet, I could always go with you. - We certainly do.
0:28:27 > 0:28:29You wouldn't take up much space either.
0:28:29 > 0:28:32I would sit quietly, I don't talk a lot.
0:28:32 > 0:28:36She can talk for England!
0:28:37 > 0:28:40'Enough chat, me belly's rumbling.'
0:28:40 > 0:28:45Hafsa is teaching me her mum's samosa recipe.
0:28:45 > 0:28:47We make the pastry first.
0:28:47 > 0:28:50Doing it from scratch, properly.
0:28:50 > 0:28:55'To make the dough, she mixes together plain and self raising flour with butter and a little water.
0:28:55 > 0:28:58'It's so easy.'
0:28:59 > 0:29:02Who taught you to cook?
0:29:02 > 0:29:06My mum. She would make the filling and then say, "Let's do it together."
0:29:06 > 0:29:09We make it as a whole family and everybody does it.
0:29:09 > 0:29:14I gather you are quite strict with them? That they don't get their presents until they've...
0:29:14 > 0:29:19Yes, my children and my niece and nephew, they have their presents in the evenings.
0:29:19 > 0:29:21Do they get more and more excited?
0:29:21 > 0:29:26I feel that on Christmas Day, if you give it to them first thing in the morning, by the afternoon...
0:29:27 > 0:29:32It keeps them alive until we all sit down with puddings and snacks.
0:29:32 > 0:29:35Hafsa's mum's secret is in the kneading.
0:29:35 > 0:29:37The more you knead, the better it is,
0:29:37 > 0:29:41as you want your samosa dough to be really elastic.
0:29:41 > 0:29:44While you two are kneading away, Nassira is teaching me how
0:29:44 > 0:29:46to cook a chicken tagine
0:29:46 > 0:29:47with apricots and prunes.
0:29:50 > 0:29:52It smells fantastic.
0:29:52 > 0:29:54It does, it smells lovely!
0:29:54 > 0:29:59The wonderful cinnamon and ginger aroma comes from the marinade.
0:29:59 > 0:30:01Like the Harira soup,
0:30:01 > 0:30:05these Moroccan spices tie in perfectly with the festive theme.
0:30:05 > 0:30:07In essence, it's a casserole.
0:30:07 > 0:30:14It is. My children always bring their friends around and they love the food, too, you know, so...
0:30:14 > 0:30:18It's fantastic. Good food is good food, wherever it is in the world.
0:30:18 > 0:30:19Exactly.
0:30:23 > 0:30:26Now, did I mention that the dish, chicken tagine,
0:30:26 > 0:30:30get its name from the clay pot, or tagine, in which it's cooked?
0:30:30 > 0:30:32Simon, what a scholar you are!
0:30:32 > 0:30:34Only around food, dude, you know.
0:30:35 > 0:30:40This is what we're talking about, this is the conical lid of the tagine
0:30:40 > 0:30:44and all of those flavours sit there and fall back into the tagine, making the flavours rich.
0:30:44 > 0:30:47And the lovely gravy and ooh...
0:30:47 > 0:30:49No flavours escape.
0:30:49 > 0:30:51All the flavour stays in the pot.
0:30:51 > 0:30:53Happy days.
0:30:53 > 0:30:58With the samosa pastry rested, Hafsa gets on to the fillings.
0:30:58 > 0:31:00Christmas is around the corner,
0:31:00 > 0:31:04so I thought it would be really nice to have Christmas colours.
0:31:05 > 0:31:10To start, she's making three savoury fillings - potato, pea and onion.
0:31:10 > 0:31:13- Spinach and cheese. - And beetroot, chillies and garlic.
0:31:13 > 0:31:16Samosas are great. You can put anything you want in them.
0:31:16 > 0:31:18Even sweet things.
0:31:18 > 0:31:20Yeah! And check this lot.
0:31:20 > 0:31:23Grated fresh coconut soaked in date juice,
0:31:23 > 0:31:25which is a real festive favourite in Bangladesh.
0:31:25 > 0:31:29I think we need a bigger plate, Kingy!
0:31:29 > 0:31:31On its way.
0:31:31 > 0:31:33It's coming.
0:31:33 > 0:31:37That's beautiful. If you're cooking these for Christmas,
0:31:37 > 0:31:40how many would you have to make?
0:31:40 > 0:31:42We'd go through hundreds.
0:31:42 > 0:31:45Hundreds? Man, I'm in samosa heaven!
0:31:45 > 0:31:47Stop thinking about your belly!
0:31:47 > 0:31:50Do you want to start frying these up?
0:31:50 > 0:31:53- Just standing there, watching your tagine.- It's important business!
0:31:53 > 0:31:55We've got a factory here!
0:31:55 > 0:31:57The tagine is done. Just before serving,
0:31:57 > 0:32:01Nassira simply adds the apricots and prunes to the cooked chicken.
0:32:01 > 0:32:03The fruit has been boiled separately
0:32:03 > 0:32:06with sugar and cinnamon to make it plump and juicy.
0:32:06 > 0:32:09Kingy, it's our third Christmas dinner.
0:32:09 > 0:32:12And it's not even Christmas yet.
0:32:12 > 0:32:15- I love it!- Tonight, it's Harira soup plus chicken tagine
0:32:15 > 0:32:18with apricots and prunes from Morocco.
0:32:18 > 0:32:22And from Bangladesh, some festive samosas, sweet and savoury.
0:32:22 > 0:32:25Just look at that table.
0:32:25 > 0:32:28To share the feast, Hafsa's husband and sons have joined us,
0:32:28 > 0:32:30as well as two of Nassira's sons.
0:32:30 > 0:32:32And plenty of their friends.
0:32:32 > 0:32:36What a feast! What a wonderful Christmas table! Fabulous.
0:32:36 > 0:32:40Nassira, would it be Harira first and then we move on to solids?
0:32:40 > 0:32:42Yes, definitely.
0:32:42 > 0:32:44Harira is a normal starter for us.
0:32:49 > 0:32:51Really nice.
0:32:51 > 0:32:53It's great, isn't it?
0:32:53 > 0:32:55Here's one I prepared earlier for you!
0:32:57 > 0:32:59You're a natural.
0:32:59 > 0:33:01I think we have got competition.
0:33:01 > 0:33:03If those two get a motorbike, we're sunk.
0:33:03 > 0:33:07Actually, you've got a motorbike so we'll have a rickshaw.
0:33:07 > 0:33:08LAUGHTER
0:33:08 > 0:33:10What's the worst present you've ever had?
0:33:10 > 0:33:13- I can't remember. - It had to be the foot spa.
0:33:13 > 0:33:16- LAUGHTER - It's still in its cardboard box.
0:33:16 > 0:33:18It's the thought that counts!
0:33:20 > 0:33:23At last, it's time to tuck into that tagine.
0:33:23 > 0:33:26The smell's been driving us mad!
0:33:29 > 0:33:31We've heard that your mother is quite strict and
0:33:31 > 0:33:34you don't get to open your presents until the end of the day.
0:33:34 > 0:33:39She shows us the presents and she holds it and holds it until we've finished.
0:33:39 > 0:33:43We're not allowed to finish a little bit. We have to clean the plate.
0:33:43 > 0:33:46- Does that work in your house? - Absolutely not!
0:33:48 > 0:33:52Fortunately, Hafsa is not stopping us eating the samosas. Look at them.
0:33:52 > 0:33:55They're like little presents waiting to be unwrapped.
0:33:55 > 0:33:59Ladies, you've got to come to our Christmas fair and cook.
0:33:59 > 0:34:01- Please.- We'd love to. - It'll be brilliant.
0:34:01 > 0:34:03And join in the party.
0:34:03 > 0:34:05It'll be fantastic.
0:34:05 > 0:34:06We look forward to it.
0:34:07 > 0:34:10I really don't think I can eat any more.
0:34:10 > 0:34:12It's time to say thanks and hit the road.
0:34:12 > 0:34:16That Harira soup, it's just the thing for a cold winter's ride.
0:34:16 > 0:34:19You're not wrong, dude. And we've got all three mums!
0:34:19 > 0:34:23- We've got four mums! - It's going to be brilliant!
0:34:29 > 0:34:31So that's it. We've got our fantastic mums.
0:34:31 > 0:34:34Tammy with her roast goose and cow pie.
0:34:34 > 0:34:39Karina and her Pinnekjott plus two great puddings.
0:34:39 > 0:34:47Nassira with her chicken tagine with apricots and prunes and Hafsa and her special samosas.
0:34:47 > 0:34:49But we've been busy, too, with our Kingy cake
0:34:49 > 0:34:52and our smoked salmon fritters with lime-seared scallops.
0:34:52 > 0:34:55Bring on our Christmas bonanza!
0:35:03 > 0:35:07The morning of our Christmas recipe fair has finally arrived.
0:35:07 > 0:35:09Along with the weather!
0:35:09 > 0:35:12Don't! You... Right!
0:35:12 > 0:35:15Come on, big lad!
0:35:15 > 0:35:18Yes! What a corker!
0:35:18 > 0:35:25To celebrate in style, we're taking over the magnificent Burton Agnes Hall in East Yorkshire.
0:35:25 > 0:35:28Dude, they've been celebrating Christmas here for the last 400 years.
0:35:28 > 0:35:33That's a serious Yuletide inheritance and now it's our turn to carry the torch.
0:35:33 > 0:35:37Dave, it's snowing quite a bit. Do you think anybody's going to turn up?
0:35:37 > 0:35:40Don't worry, just believe in the spirit of Christmas.
0:35:40 > 0:35:43Do you know, I feel like I'm eight again.
0:35:43 > 0:35:45On Christmas Eve before Santa comes.
0:35:45 > 0:35:47- In real snow!- Yes!
0:35:47 > 0:35:51I tell you what though, dude, I think the bikes might be here for a while.
0:35:51 > 0:35:54We managed to get them here, but that might be it.
0:35:54 > 0:35:55Log fire, bikes? Log fire, bikes?
0:35:55 > 0:35:59Log fire! To help us collect the recipes and taste the dishes
0:35:59 > 0:36:03that people are bringing, is our food historian, Gerard.
0:36:03 > 0:36:08His job is to find out what people eat at Christmas and why.
0:36:08 > 0:36:11And we've also invited some new friends.
0:36:11 > 0:36:13Sophie will be making macaroons,
0:36:13 > 0:36:18the sort of hand-made gift which really shows how much you care.
0:36:18 > 0:36:20And Olivia, to demonstrate
0:36:20 > 0:36:24how to create wonderful ornaments from unusual materials.
0:36:24 > 0:36:27She decorated the whole of Burton Agnes Hall.
0:36:27 > 0:36:30You can see she knows what she's doing.
0:36:30 > 0:36:33And of course, our special Christmas mums.
0:36:33 > 0:36:37- Hello, ladies!- Hello.
0:36:37 > 0:36:41- Good to see you!- Ladies!
0:36:41 > 0:36:44And there's nothing like giving away our famous Mums Know Best aprons
0:36:44 > 0:36:47to get them in the mood for a spot of cooking.
0:36:48 > 0:36:51- Karina.- Oh! Aprons!
0:36:51 > 0:36:57- An apron! Woo!- You know you've got to cook everything that you did for the banquet tonight.
0:36:57 > 0:37:02- Next time we come back, we want the air filled with Christmassy cooking smells.- Yes.
0:37:02 > 0:37:08- Jingle Bells and reindeers and fairies.- We've got all that, and more! See you later!- See you later.
0:37:08 > 0:37:11Whilst they start cooking, it's time for us to check
0:37:11 > 0:37:15if the Christmas spirit has been strong enough to draw the people in.
0:37:18 > 0:37:23And, mate, look at that. Mums and dads are arriving, despite the cold and the snow.
0:37:23 > 0:37:26- Thank you all for coming! - You're all like snowmen!
0:37:26 > 0:37:30Here to share their secrets of what makes a great Christmas.
0:37:30 > 0:37:33- Come in! What a shame for you. - I know.
0:37:33 > 0:37:36What's your favourite thing at Christmas?
0:37:36 > 0:37:38- Being with the family.- Yeah? - I live in Sunderland,
0:37:38 > 0:37:43so every year, it's coming down home and it just being the same as when you were three years old.
0:37:43 > 0:37:48'Kingy, now that people are here and the fair has started, I really fancy a little nibble.
0:37:48 > 0:37:52'Me too. Let's go and see Sophie and her lovely macaroons.
0:37:54 > 0:38:01'To make them, Sophie whisks egg whites with sugar and a food colouring of her choice.
0:38:01 > 0:38:04'Then she blends in a mixture of ground almonds and icing sugar
0:38:04 > 0:38:08'before baking them for a few minutes. It's simple.'
0:38:08 > 0:38:12- How are you doing? - All right, thank you. We've been making macaroons.- Ooh!
0:38:12 > 0:38:18- Are they traditional Christmas...? - Well, they're gorgeous sort of French patisserie.- Mm-hm.
0:38:18 > 0:38:21- Perfect for Christmas gifts. - How do you make a macaroon?
0:38:21 > 0:38:27It's a meringue-based mixture and then all of our flavour comes from the centre.
0:38:27 > 0:38:30So we're using a flavoured centre.
0:38:30 > 0:38:37Today, for the filling, Sophie is using a mix of white chocolate, double cream and strawberry jam.
0:38:37 > 0:38:42- A lovely thing to receive at Christmas, these.- Merry Christmas! Oh, they're soft.- They're great.
0:38:42 > 0:38:46You know, when you're making Christmas gifts, what a lovely thing to do.
0:38:46 > 0:38:49I think they really appreciate the effort and time that you put into it.
0:38:49 > 0:38:53- Thanks, Sophe.- Brilliant. Well done. See you in a bit.
0:38:55 > 0:38:57If you want to cook Sophie's macaroons,
0:38:57 > 0:39:01or any of the others recipes we've collected,
0:39:01 > 0:39:05they're all on the Mums Know Best website.
0:39:05 > 0:39:10Over in our temporary kitchen, our VIP mums are getting along famously,
0:39:10 > 0:39:12helping each other with the workload.
0:39:12 > 0:39:15With lots to do, Tammy called in her daughter Gina
0:39:15 > 0:39:17and Karina's friend Sandi
0:39:17 > 0:39:20to help sweat the onions for the cow pie.
0:39:20 > 0:39:25She said there's some secret about kidney. I can't wait to find out what that is.
0:39:25 > 0:39:27- All I know is, it tastes amazing. - Oh, right. OK.
0:39:27 > 0:39:30And it's my favourite thing that I ask for when I come home.
0:39:30 > 0:39:33My daughters ask for money when they come home!
0:39:33 > 0:39:35THEY LAUGH On the other side of the kitchen,
0:39:35 > 0:39:43Nassira and Hafsa are explaining how to prepare the samosas' potato, pea and onion filling.
0:39:43 > 0:39:49- Are the potatoes cooked beforehand? - You can boil it or you can cook it there and then and mash it.
0:39:49 > 0:39:53Then once the onions are roasted, you put the mashed potatoes in
0:39:53 > 0:39:58and then put your peas in, cook it for 5, 10 minutes and, if you like your colours, put turmeric in.
0:39:58 > 0:40:02- It should be OK.- I'm hungry! - There should be some cooked!
0:40:02 > 0:40:06My assistant over there should be cooking. I think she's yapping!
0:40:13 > 0:40:16Back in the house, Gerard has taken over the dining room,
0:40:16 > 0:40:21tasting and discovering some real treasures, including a very Christmassy steamed pudding.
0:40:21 > 0:40:25Now, Sue Thompson, you made this Christmas pudding. Is it your recipe?
0:40:25 > 0:40:30- It's my husband's family recipe. - Brilliant. And how long does that go back?
0:40:30 > 0:40:35- At least 100 years, I believe. It's a very old farmhouse recipe. - Yeah?
0:40:35 > 0:40:39- What's in it? It looks light for Christmas pudding.- It is light. Fruit,
0:40:39 > 0:40:45- and the usual breadcrumbs and suet, apple, carrot, potato and brandy. - And brandy?- Mixed with stout.
0:40:45 > 0:40:48- Can I dig in?- Of course. - It's really moist.
0:40:48 > 0:40:51We think that puddings derived in about the 17th century,
0:40:51 > 0:40:56and people worked out that you could boil a pudding in a cloth rather than just a mash in a pan.
0:40:56 > 0:41:00That's where we begin to get more distinct puddings and pudding forms.
0:41:00 > 0:41:04And Christmas pudding has all that fruit and carrot added, as well,
0:41:04 > 0:41:07because it'd sweeten the mix when sugar was very expensive.
0:41:07 > 0:41:11And here we are in an Elizabethan house, and the Elizabethans were mad about sugar.
0:41:11 > 0:41:16Elizabeth famously had black teeth. Only very rich people, like the monarch, could afford it.
0:41:16 > 0:41:20So we don't see sugar widespread in recipes. We see it almost used as a spice.
0:41:22 > 0:41:25That's pretty good. Really lovely. Thanks for bringing it in.
0:41:25 > 0:41:27Veggies in a sweet pudding?!
0:41:27 > 0:41:30You know, it just works.
0:41:30 > 0:41:32Get the recipe?
0:41:32 > 0:41:38- I never put potato in... a cake that I've ever had of.- No.
0:41:38 > 0:41:39It's lovely.
0:41:41 > 0:41:44Sean, here you are and here are your lovely rum cakes.
0:41:44 > 0:41:46Tell me where they came from.
0:41:46 > 0:41:52Initially, we were on holiday at Christmas in the Caribbean and found and fell in love with rum cake.
0:41:52 > 0:41:56- When we came back to freezing-cold England...- Yes!
0:41:56 > 0:42:00- ..we ended up with Auntie Ruth's intoxicating rum cakes. - They're very seasonal.
0:42:00 > 0:42:03Absolutely. Rum helps to make Christmas Christmas.
0:42:03 > 0:42:06- Have one yourself. - Thank you very much.
0:42:08 > 0:42:11Mmm. Oh, that's ace.
0:42:11 > 0:42:15- The nuts and the whole thing, it's nicely balanced. It's not too strong, is it?- Exactly.
0:42:15 > 0:42:18- I'm going to get this recipe. Have you brought it with you?- Yes.
0:42:18 > 0:42:22Hand it over before it goes missing, and then I can definitely copy it down.
0:42:22 > 0:42:26As well as the rum, which was strong enough,
0:42:26 > 0:42:31it was the walnuts which I particularly liked. It wasn't dry.
0:42:31 > 0:42:32That was really nice.
0:42:32 > 0:42:36'In the main hall, working alongside Sophie is Olivia,
0:42:36 > 0:42:42'whose hand-made decorations bring the Christmas spirit to Burton Agnes Hall every year.'
0:42:42 > 0:42:46- Hello.- Hello! Hi. - So, what's... You have a wonderful house.
0:42:46 > 0:42:49- You're very keen on origami. - We love it.- Wrapping things.
0:42:49 > 0:42:55- We love crafting - making hand-made Christmas decorations to fill the house each Christmas.- Brilliant!
0:42:55 > 0:43:01- They look fantastic. - So Isla's making some little hanging paper birds.
0:43:01 > 0:43:05- They're fabulous! - And we've been making some paperback Christmas trees.
0:43:05 > 0:43:07Paperback Christmas trees!
0:43:07 > 0:43:11- Would you like to have a go?- Yes! - Excellent!- What a great thing to do with old books.
0:43:11 > 0:43:15It's a really fun way to use up really rubbishy books.
0:43:15 > 0:43:20You take 30 pages, which you slice with a craft knife down the spine,
0:43:20 > 0:43:23and you fold the corner down to the spine.
0:43:23 > 0:43:29And if the paperback's looking a bit fresh and new, you can age it with cold tea.
0:43:29 > 0:43:30Oh, I love doing that!
0:43:30 > 0:43:38- And once you've folded and turned your 30 or so pages...- Yeah... - ..hey presto!
0:43:38 > 0:43:43- That's fabulous.- Paperback Christmas tree!- You have a paperback Christmas tree.- Fantastic.
0:43:43 > 0:43:48And if you have any iridescent spray or gold or silver spray, you can give it a little sheen.
0:43:48 > 0:43:54- If you have different-sized books, you can get a bit of a forest. Look. - I could stay here for ever!
0:43:54 > 0:43:57And that, ladies and gentlemen, is the finished effect -
0:43:57 > 0:44:00both attractive, enlightening and very decorative!
0:44:11 > 0:44:18- Hafsa, I come bearing coconuts! - Ooh, how do you break them? Any ideas? Tammy, any ideas?
0:44:18 > 0:44:21- Just throw them on the floor! - Try it.
0:44:21 > 0:44:23- It will if you do it hard enough! - < Go!
0:44:23 > 0:44:25Yes!
0:44:25 > 0:44:26LAUGHTER
0:44:26 > 0:44:29Result! Have coconut, will travel!
0:44:32 > 0:44:37Hafsa shreds the coconut and cooks it in brown sugar and date juice, with bay leaves and cinnamon.
0:44:37 > 0:44:41- Where does that recipe actually come from?- Bangladesh.
0:44:41 > 0:44:46- That's traditional. - It sounds fantastic. - It's very traditional.
0:44:46 > 0:44:50And it's perfect for Christmas. Brilliant, I have to have a go.
0:44:52 > 0:44:55It's great that the mums are getting on so well.
0:44:55 > 0:44:59Yes, it's all happening. Now we should go and see Gerard, dude.
0:44:59 > 0:45:01There's always good stuff to eat where he is.
0:45:01 > 0:45:03Hee-hee!
0:45:03 > 0:45:06- Hello! How do? - How are you doing?- Hi.
0:45:06 > 0:45:09You've got a lot of festive frolics going on!
0:45:09 > 0:45:13- We've been frolicking all day, you know me!- What have we got, Gerard?
0:45:13 > 0:45:18Armind has brought this wonderful special-occasion cake, and will tell us what's in it.
0:45:18 > 0:45:23- This is a Moroccan serpents' cake. - Wonderfully decorated with almonds, but I don't know what's in it.
0:45:23 > 0:45:30- Plenty of almonds, sugar, cinnamon...- Yeah.- ..and there is orange blossom water as well.- Nice.
0:45:30 > 0:45:35- And all wrapped in filo pastry. - There's a lot of sugar in Arabic cooking, isn't there?- Yeah.
0:45:35 > 0:45:40- Where you least expect it as well - in lamb meals and all that sort of thing.- Absolutely.
0:45:40 > 0:45:43This is usually served at special occasions.
0:45:43 > 0:45:47- A perfect celebratory dish, isn't it?- Yeah, absolutely.
0:45:47 > 0:45:50You can see, in the pastry, you've got this lovely sticky filling,
0:45:50 > 0:45:54and you can see the colour of the cinnamon, but it looks very sweet.
0:45:54 > 0:45:59From a distance, it looks like a mega sausage roll, as you were saying.
0:45:59 > 0:46:04And then you bite it, and you'd get this wonderful sweet, "Oh-ho-ho!"
0:46:04 > 0:46:06It's a surprise in your mouth, isn't it?
0:46:06 > 0:46:10Look, somebody's dribbling here behind us! Look at your face.
0:46:10 > 0:46:14- Look at that, lovely!- Have a bit. - Thank you very much.- This crispy bit here looks fantastic.
0:46:14 > 0:46:17Go on, Armind, have a piece.
0:46:17 > 0:46:19- Ooh, it's wet with sugar. - It is, isn't it?
0:46:20 > 0:46:22Just so you know, it's lovely!
0:46:22 > 0:46:25LAUGHTER
0:46:25 > 0:46:28This is going on my Christmas list. That's lovely.
0:46:28 > 0:46:32Now, sadly, because of health and safety, we can't share it with the audience,
0:46:32 > 0:46:36because it's got nuts, so I'll have to keep it all for later.
0:46:36 > 0:46:38LAUGHTER
0:46:38 > 0:46:43'If he thinks he can pull that one off, he's dreaming! Look at that!
0:46:43 > 0:46:46'Everybody's already scoffing it!'
0:46:46 > 0:46:51- What's up next? - We've got a fabulous dish made from lovely local ingredients
0:46:51 > 0:46:54by Simon, whose house we're in today.
0:46:54 > 0:46:56This is Simon and his lovely son Joss.
0:46:56 > 0:47:01Not only do you open your doors, you cook for us as well. This is a great privilege.
0:47:01 > 0:47:02Well looked after here.
0:47:02 > 0:47:05It smells fantastic. Simon, tell us what's in it.
0:47:05 > 0:47:10It's a local Burton Agnes estate-driven dish - it's Burton Agnes pheasant in there.
0:47:10 > 0:47:14And we've got apples from our gardens, onions from our gardens,
0:47:14 > 0:47:16and it's been slow-cooked in our Aga overnight.
0:47:16 > 0:47:19That's why we associate Christmas with those game birds,
0:47:19 > 0:47:22because that's what was alive at that time of year,
0:47:22 > 0:47:28so all the Christmas dishes come with game and birds in mind, because that was what was walking around.
0:47:28 > 0:47:30- It smells wonderful. - Let's dig in, anyway.
0:47:30 > 0:47:35- Oh, it's nice and gamey as well. - Gosh, that's good.- Yeah.
0:47:35 > 0:47:40- There's a sweetness to it, as well, isn't there? It's lovely. The apples.- Exactly.
0:47:40 > 0:47:44- We'll see you later on. I think we'd better go and see how the mums are doing.- Onward? I'll follow you.
0:47:44 > 0:47:48'Oh, Kingy - I could have eaten all of that lovely casserole.
0:47:48 > 0:47:52'Me, too, mate, but it's time for us to get ready to cook.
0:47:52 > 0:47:55'Oh, not before having one of Karina's succulent waffles.
0:47:55 > 0:47:57'Great idea, dude!'
0:47:57 > 0:48:00Hello, ladies.
0:48:00 > 0:48:04- Hello.- How are you getting on? You're popular!- There's good smells coming from here.
0:48:04 > 0:48:09Do you have anything ready, Karina, for two hungry chaps?
0:48:09 > 0:48:14- Oh, yes!- On the popularity stakes, that's you, I think!
0:48:16 > 0:48:19'Karina's waffles are the best - I just can't resist them!
0:48:19 > 0:48:23'And mate, everything seems to be ticking along nicely -
0:48:23 > 0:48:27'Tammy's meat is in the oven and our Oxford mums seem to be on a roll.'
0:48:27 > 0:48:30- There's some lovely smells coming from here. - It is lovely, isn't it?
0:48:30 > 0:48:35- Nice, fresh samosas on a day like this - what else do you want? - Perfect.
0:48:35 > 0:48:38- I love these.- I love these, too. - There's a wonder in a samosa.
0:48:38 > 0:48:39Oh!
0:48:39 > 0:48:42That's steaming away.
0:48:42 > 0:48:47- The pastry is so nice and light, isn't it? That's what makes it... - You're very modest(!)
0:48:47 > 0:48:52- But, yes, the pastry is so light. You're such a good team, you two, aren't you?- We are.
0:48:52 > 0:48:56- I can't live without her, she can't live without me.- Exactly.
0:48:56 > 0:48:59- Just like us two, really.- Exactly.
0:48:59 > 0:49:01- When you retire, we'll take over. - Excellent.
0:49:01 > 0:49:05- Got a bike?- Thursday next week!
0:49:05 > 0:49:10'Before that happens, let's check out Nassira's tagine, which isn't in a tagine at all.
0:49:10 > 0:49:14'No, today, Nassira is slow-cooking the chicken in big pots,
0:49:14 > 0:49:18'as no clay tagine is big enough for a Hairy Bikers banquet.'
0:49:18 > 0:49:22- Oh, the smells!- That's just beginning to drop to pieces now, isn't it?
0:49:22 > 0:49:26Yep, and you see the colour of the saffron on top?
0:49:26 > 0:49:30- Yeah, are you happy with them? - I am very pleased.- Good.
0:49:30 > 0:49:32'And she's not the only one.
0:49:32 > 0:49:37'Our visitors are scoffing away like good 'uns - only to keep out the cold, mind!
0:49:37 > 0:49:38'But now it's our turn to cook.'
0:49:45 > 0:49:48- Hello! Whoo! - CHEERING
0:49:48 > 0:49:50Hello!
0:49:50 > 0:49:52Oh!
0:49:52 > 0:49:54Ohhh!
0:49:54 > 0:49:57Oh, it's raw out there!
0:49:57 > 0:50:00- Are you warm enough? - AUDIENCE: No!
0:50:00 > 0:50:06- I'll tell you what, I'm very tempted to toast MY chestnuts on an open fire.- Dude!
0:50:06 > 0:50:09What are we going to cook in our creaky, windy tent?
0:50:09 > 0:50:13It's venison, the loin of venison. And we're going to cook it
0:50:13 > 0:50:18- in a sloe-gin glaze, and it's our Tammy's sloe gin.- Thank you, Tammy!
0:50:18 > 0:50:20Thank you, Tammy!
0:50:20 > 0:50:25'We're starting with the saddle of venison, and cutting out the loin following the ribcage.
0:50:25 > 0:50:28'It's important to strip off the silvery membrane, as it's chewy.'
0:50:28 > 0:50:34Whilst Si's doing that, I'm going to prepare a pancetta blanket.
0:50:34 > 0:50:37Ooh, I love it when he talks dirty.
0:50:37 > 0:50:41No, I love wrapping stuff like this. I'm good at presents as well, you know.
0:50:41 > 0:50:45I'm quite good at making paperback Christmas trees now.
0:50:45 > 0:50:50'First, I'm stretching the pancetta strips, then laying them on clingfilm, slightly overlapping.
0:50:50 > 0:50:54'The pancetta blanket prevents the venison from drying out during cooking.'
0:50:54 > 0:51:01The clingfilm is going to enable me to wrap that venison loin without it falling apart,
0:51:01 > 0:51:04get the bacon and everything fine.
0:51:04 > 0:51:08We're going to pour some olive oil on it, and rub it all over with oil.
0:51:08 > 0:51:12In the world of venison, especially the loin, it's a dry meat,
0:51:12 > 0:51:15it's a fat-free meat, so you really need to keep it moist.
0:51:15 > 0:51:19And then we're going to put some thyme on it. Wash my hands...
0:51:19 > 0:51:23Now lay that onto the pancetta.
0:51:25 > 0:51:31Now, as you see, once those little bacon ends are stuck to the venison,
0:51:31 > 0:51:33just peel that off gently...
0:51:39 > 0:51:42When you fry it off at first, make sure you seal it
0:51:42 > 0:51:47the join side down on the pancetta, and then it's not going to unravel.
0:51:47 > 0:51:49- Beautiful.- That's it.
0:51:49 > 0:51:53Once that's sealed, turn it all the way round, get colour on it.
0:51:53 > 0:51:59I'll just chop some shallots. We want the shallots, for the pancetta and the broad beans, diced finely.
0:51:59 > 0:52:04'I'm sweating the shallots and pancetta in a drop of olive oil.
0:52:04 > 0:52:06Last Christmas...
0:52:06 > 0:52:10I give you my heart, but the very next day, you gave it away!
0:52:10 > 0:52:13'Come on, Karaoke Kingy, you'd better check your meat!
0:52:13 > 0:52:18'All right, dude, the venison's now ready to go into a hot oven, but only for a few minutes.'
0:52:20 > 0:52:23Now, these broad beans - frozen ones -
0:52:23 > 0:52:27you've left them to thaw, pop the skin out, these nuggets of loveliness are in there.
0:52:27 > 0:52:31Just pop those with the pancetta and onions, leave them to warm through.
0:52:31 > 0:52:36- And that, I assure you, is enough cooking.- Oh, look at that!
0:52:36 > 0:52:41- Look at that.- That's marvellous. Right, now, that needs to rest, so...
0:52:41 > 0:52:43Ahh!
0:52:43 > 0:52:46Lovely!
0:52:46 > 0:52:52- Deglaze the pan!- Look at that. Ooh! - Got alcohol in that.- Lovely.
0:52:52 > 0:52:54That's that done.
0:52:54 > 0:52:59To that we add a demi-glace, which basically is a very much reduced stock.
0:52:59 > 0:53:01That's jelly.
0:53:01 > 0:53:06- Ohh-ohhh! - To that we add some juniper berries,
0:53:06 > 0:53:08and just let that cook together for a while.
0:53:08 > 0:53:12Now, I've got a little potato cake, a bubble and squeak cake,
0:53:12 > 0:53:14I'm going to reheat that in the pan.
0:53:14 > 0:53:17And with the juniper berries, just with the back of your spoon,
0:53:17 > 0:53:21- just crush them so they release all that lovely flavour inside.- Whoa!
0:53:21 > 0:53:23Lovely.
0:53:24 > 0:53:28This is the elixir of the dish.
0:53:28 > 0:53:29Ahh...
0:53:29 > 0:53:32Put that back to the pan.
0:53:32 > 0:53:36Now, as a final, super-duper fruity flourish,
0:53:36 > 0:53:39we've got blackberries. Good British blackberries.
0:53:39 > 0:53:41And that's that sauce for your venison.
0:53:41 > 0:53:44Si, I sense our work here is nearly complete.
0:53:44 > 0:53:47- Oh!- Do you want to carve it?
0:53:47 > 0:53:49Oh-ho!
0:53:49 > 0:53:51Now, that's cooked perfectly.
0:53:51 > 0:53:55It's a little pink in the middle, but it's not oozing blood. That's perfect.
0:53:55 > 0:54:02'We're serving our venison with candied shallots, bubble and squeak and our broad beans with pancetta.'
0:54:02 > 0:54:04We're going to dribble around it as well.
0:54:04 > 0:54:07In a restaurant, that's an extra 20 quid!
0:54:09 > 0:54:13And there we have it, our loin of venison with a sloe-gin glaze,
0:54:13 > 0:54:19with some broad beans, pancetta and shallots, with all the various Christmas trimmings that we love.
0:54:19 > 0:54:21- Merry Christmas!- Merry Christmas!
0:54:22 > 0:54:24- Thank you very much.- Thank you.
0:54:27 > 0:54:32What a day, Si. But it's time to say goodbye to all the people who braved the elements
0:54:32 > 0:54:35to share some Christmas spirit with us.
0:54:35 > 0:54:40At least they're going home with plenty of new recipe ideas, ready for their own family Christmas.
0:54:40 > 0:54:43But Kingy, it's not over yet.
0:54:43 > 0:54:48No! To say thank you to all the people who've helped us, we're having a mega Christmas banquet,
0:54:48 > 0:54:52with all the food we've tasted on our Mums Know Best journey.
0:54:52 > 0:54:54It's going to be quite a feast.
0:54:54 > 0:54:56Wow, yes!
0:54:56 > 0:54:58Oh, look at this!
0:54:58 > 0:55:00- Look at the goose!- Fantastic.
0:55:05 > 0:55:08But what a wonderful environment for our celebratory meal.
0:55:08 > 0:55:11- What a magnificent feast, I think we'll all agree.- ALL: Yes!
0:55:11 > 0:55:17It wouldn't have been possible without these four fantastic ladies.
0:55:17 > 0:55:20- Absolutely brilliant - the mums! - APPLAUSE
0:55:23 > 0:55:26Because all year round, but especially at Christmas, mums do know best.
0:55:26 > 0:55:32Tonight we're having Tammy's cow pie, a family classic for their farmhouse Christmas.
0:55:32 > 0:55:36Karina's grandma's Norwegian steamed lamb and fab festive puddings.
0:55:36 > 0:55:43And from Hafsa and Nassira, a chicken tagine with apricots and prunes, and special festive samosas.
0:55:43 > 0:55:49We've not been idle, either, dude. We've got some yummy smoked salmon fritters with lime-seared scallops.
0:55:49 > 0:55:52- Marvellous galette de rois! - And the venison we cooked earlier.
0:55:52 > 0:55:55- Si...- Hello, mate.
0:55:55 > 0:55:57Shall we carve the goose?
0:55:57 > 0:56:00- You get stuck in.- Let's eat!
0:56:16 > 0:56:19- Merry Christmas, mate. - Merry Christmas, mate.
0:56:21 > 0:56:24My favourite thing so far, I think, is the tagine.
0:56:24 > 0:56:28But I'm working my way up to the lamb. And then I'll be stuffed.
0:56:29 > 0:56:33I think having a dress-rehearsal for Christmas dinner is a very good idea.
0:56:33 > 0:56:37- I might have to do this more often, I think.- The beef pie was really nice,
0:56:37 > 0:56:41and the mixture of the pie and meat worked well for me, and I really enjoyed it.
0:56:41 > 0:56:48I loved the tagine, I loved all the different flavours, the apricots and prunes - really tasty.
0:56:48 > 0:56:51The tagine was beautiful, so tender.
0:56:51 > 0:56:58It's got all sorts in it - nuts... and I don't know how many ingredients she put in, it was just amazing!
0:56:58 > 0:57:01I've had cow pie - I must go home and make it.
0:57:01 > 0:57:04The tagine, oh! My family's going to go mad for that.
0:57:04 > 0:57:09I have tried the cow pie, which is delicious, the meat is so tender.
0:57:09 > 0:57:13It's been a bit like, um,
0:57:13 > 0:57:18real camaraderie between all the mums, and everyone's helped each other today.
0:57:21 > 0:57:26And to finish in style, we're having riskrem, Karina's rich rice pudding.
0:57:26 > 0:57:31Whoever finds the whole almond will get the lucky marzipan pigs.
0:57:31 > 0:57:33And it's the same with our galette de rois -
0:57:33 > 0:57:38whoever finds the bean will be crowned the king or queen of this fantastic evening.
0:57:38 > 0:57:40Oh, I've got it!
0:57:40 > 0:57:42I've got the almond!
0:57:42 > 0:57:43Hey! Look!
0:57:43 > 0:57:46CHEERING
0:57:46 > 0:57:47Gerard's found the almond!
0:57:47 > 0:57:49The likeness?!
0:57:49 > 0:57:51APPLAUSE
0:57:51 > 0:57:53Thank you very much.
0:57:53 > 0:57:54Oh, yes!
0:57:54 > 0:57:57Hafsa's got the bean!
0:57:57 > 0:58:01It is our honour to crown you Queen Hafsa...
0:58:01 > 0:58:04- and then it's round to yours for dinner next week!- Yes!
0:58:04 > 0:58:07ALL CHEER
0:58:09 > 0:58:14This, for me, is the spirit of Christmas, sitting around a lovely table, great hospitality,
0:58:14 > 0:58:17sharing the food you love with the people you love.
0:58:17 > 0:58:22And we hope you have a safe and happy Christmas.
0:58:22 > 0:58:23Merry Christmas.
0:58:35 > 0:58:37# We wish you a merry Christmas
0:58:37 > 0:58:40# We wish you a merry Christmas
0:58:40 > 0:58:43# We wish you a merry Christmas
0:58:43 > 0:58:45# And a happy new year
0:58:45 > 0:58:48# Good tidings we bring
0:58:48 > 0:58:51# To you and your king
0:58:51 > 0:58:54# We wish you a merry Christmas
0:58:54 > 0:58:56# And a happy new year! #