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