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00:30Hello and Merry Christmas to you all.
00:33Yes, the big day is just around the corner
00:34and we are excited to share with you
00:36what we're going to have on our table this Christmas.
00:39From trusted family favourites to completely new ideas.
00:43For starters, it's smoked salmon and seeded soda bread.
00:45It's so easy, there's no proving and there's no kneading.
00:48And something different from us,
00:49this Christmas is a family-sized chicken bolivon
00:52and it's going to be delicious.
00:54Great for everybody to dig into.
00:55Next, it's a double dose of sides with John's gravy carrots
00:58and my Christmas stuffing cauliflower.
01:01Then finishing up with a knock-out dessert for the whole family
01:03and it's more than just a cake,
01:05it's Lisa's chocolate black forest cake.
01:07So there you go, our favourites, cherry picked just for you.
01:10Can't wait to eat it all. Roll on the big day.
01:12Ah, the first, roll on the show.
01:20It's always been a tradition of ours to start off the day
01:22with a little bit of smoked salmon.
01:24We keep it light and we don't get too fancy with it
01:26but we do make a horseradish cream on the side
01:29to give it a little bit of a kick.
01:30And you can't beat warm, freshly baked bread to serve with it.
01:34Very few ingredients, minimum effort,
01:36but the simplest of Christmas breakfasts or starter,
01:38whatever you want to do.
01:39And it's really good for the middle of the table.
01:41Wholemeal flour and plain flour.
01:44All the quantities are pretty easy.
01:46275 of plain flour
01:47and 200 grams of wholemeal flour
01:51and bicarb of soda.
01:53Yeah.
01:54Baking powder they use for self-raising flour,
01:58but bicarb just gives it a little bit more of a lift.
02:01Yeah.
02:01And I always give about two or three pinches of salt
02:04because I think the bread needs salt.
02:05Yep.
02:06Dry ingredients get mixed together, that's for you.
02:08And now wet ingredients.
02:10I've got some buttermilk here.
02:11If you can't get buttermilk,
02:13half yoghurt, half milk.
02:15Mix those two together.
02:17Or if you use like a natural yoghurt
02:19that's just not a thick one.
02:21Yeah.
02:21That's all right, isn't it?
02:22That's it, yeah, absolutely.
02:23You can just use that.
02:24And then for some sweetness, a little bit of honey.
02:26Give it a bit more of honey.
02:28I quite like the sweetness that goes with it.
02:30Do you now?
02:31That's not like you.
02:32I know, but you know, it's Christmas, Lisa.
02:35It's Christmas.
02:36You know?
02:36So while you're mixing these two together,
02:38one thing we're going to do to elevate our bread
02:42is to roll it in seeds.
02:44It's so delicious
02:45and it's such a really simple thing.
02:47So we're going to take a load of different seeds,
02:49about a tablespoon of each of them.
02:52So we're going to have sesame seeds.
02:54We're using caraway, nigella, fennel.
02:59I'll just put them all in here.
03:01And some poppy seeds as well.
03:03Wet ingredients are mixed together
03:04and now the dry ingredients are mixed together.
03:06Add to that your wet ingredients.
03:09Don't even worry about it.
03:11And it's time now to not even be concerned about the bread.
03:15Just mix it with a wooden spoon
03:16and it will come together in a dough really quickly.
03:20The thing about soda bread is you don't need it.
03:24And there's a reason you don't need it.
03:26Nobody needs bread, John.
03:27Very good.
03:28Everybody needs to eat bread.
03:30But the reason you don't need it
03:32is because if you need it too much,
03:33it becomes tough.
03:35And the beauty of soda bread is
03:37it's not tough in any way.
03:38It's almost like a scone texture.
03:41If it's a little bit wet,
03:42just add a little sprinkle of flour.
03:44A tray to go in the oven.
03:48There you go.
03:49Don't need to grease it.
03:51Just flour it.
03:52That's it done.
03:55And then you take your bread,
03:57your lovely bit of soda bread,
03:59turn it into a roll, a mound.
04:06Just chuck a bit of flour on there for me, please, lovely.
04:09There we go.
04:10And then you pat it together.
04:17And it's allowed to look a bit wrinkly.
04:22Just pat it together so your hands don't stick to it.
04:26And you want to keep one side slightly wet
04:28because that's where our seeds are going to go.
04:32So now take the seeds,
04:34sprinkle some on top and push them into it.
04:36Put it onto our tray
04:41and then a knife,
04:44our big knife,
04:45because what we do,
04:46not the front of the knife,
04:48not the blade of the knife,
04:49the back of the knife,
04:50you go through the middle
04:51to turn it into that bit
04:54and then through the side again
04:55so you end up with four bits.
04:57And now you can put some more seeds across the top.
04:59And it is like a, as you said,
05:01a sort of scone consistency
05:04and it's delicious.
05:06And any extra flour
05:07just goes straight across the top.
05:09It doesn't matter.
05:10The flour will toast
05:11and it'll add to the flavour to it.
05:12And how long is that going to go into the oven for, Jono?
05:14About 35, 40 minutes.
05:16OK.
05:16For about 190 degrees.
05:19But when it comes out of the oven,
05:21don't open it up straight away.
05:23You can,
05:24or you leave your oven on just to warm up.
05:26We've got one in there
05:27where the oven has just been turned off.
05:29But just let it sit there
05:30and rest a little bit
05:31because if you open up straight away,
05:33all the steam comes up
05:34and then we end up with dry bread.
05:35Lovely.
05:36Next thing we're going to make
05:37is a little horseradish cream
05:39to go with it.
05:41We,
05:41I've got fresh horseradish here
05:43and it's one of those things you see
05:45occasionally in supermarkets.
05:48And it's really funny when you do see it
05:50because people don't use fresh horseradish.
05:52People don't ever see it.
05:55I'll just cut,
05:55cut a little bit off the sides.
05:58And for anybody who's never had horseradish before,
06:01maybe you've had sushi
06:05and in there you'll see
06:06that lovely green spicy flavour
06:08that's inside sushi.
06:09Well, that's green horseradish,
06:11which is wasabi.
06:12Your horseradish is alkaline.
06:15Yeah.
06:15And what you need to do
06:16is to bring it alive,
06:17we need a bit of acid.
06:18So a tiny bit of salt
06:20into a,
06:20into a dish first
06:22and then we're going to add
06:23the horseradish to it.
06:25Then a little bit of vinegar
06:27goes in there as well.
06:28But one thing I love
06:30is that smell right now.
06:31Oh, it's just gorgeous.
06:32And it,
06:33and a little goes a long way.
06:35And the reason I love the smell of that
06:36is because it smells like to me
06:38like the style of a Bloody Mary.
06:40And I think Christmas Day
06:42we can have smoked salmon,
06:44champagne,
06:46Bloody Mary,
06:47red wine.
06:48Do you know what I love
06:48about John at Christmas
06:49is that he goes to the,
06:52he goes to our drinks cabinet,
06:53which doesn't get used very often.
06:55At Christmas,
06:56I'll be going,
06:57what are you making now?
06:58And he'll go,
06:59he's got some special glass
07:00that's come out
07:01just for Christmas.
07:01And he fills them with ice
07:03and he puts something in
07:04I've never seen before.
07:05I said to him the other day,
07:06what are you drinking?
07:07He said,
07:07oh, it's a,
07:08it's a blackberry.
07:10No.
07:11What was it?
07:11It was my dams
07:12and homemade dams
07:13and vodka I made.
07:15Homemade?
07:16Yeah.
07:16I never even knew he made it.
07:17For Christmas.
07:19There we go.
07:21Right.
07:21Anyway,
07:21there we go.
07:22This is activated.
07:23So this usually,
07:24you sort of leave for 10 minutes.
07:25So we do actually have one.
07:26So we don't have to wait for 10 minutes.
07:28We're going to add some
07:29creme fraiche to this.
07:31And whilst you mix up
07:32with some creme fraiche,
07:33I can't have smoked salmon
07:34without some onions on the side.
07:36I don't know what it is.
07:37I really like sliced raw onions
07:40on the side of my salmon as well.
07:41Go with your blackberry gin.
07:44Well, come on.
07:45I look after everybody.
07:47You do.
07:47Everybody, you know,
07:48sometimes there'll be
07:49little cocktail area.
07:52And when the nieces and nephews come,
07:53they're always really excited
07:55about it all.
07:55About John's cocktail bar.
07:57They really are.
07:57And John's presents.
07:59I mean, you know,
08:00his presents under the tree.
08:02They look so beautifully wrapped.
08:04They're absolutely gorgeous.
08:05They've all got a bauble on.
08:07There's ribbons.
08:08It's all amazing.
08:09And mine are literally
08:11stuck with celery tea.
08:12That's absolutely rubbish.
08:14You're present.
08:16They're nothing like yours.
08:18They really aren't.
08:19I'm going to use some of those
08:20the rest of those seeds
08:20that we had that we mixed up
08:22for the bread.
08:22Nice.
08:23Raw onions.
08:24Yeah.
08:25Mix those together.
08:27And just a tiny splash of vinegar
08:29just so they're slightly pickled.
08:32A bit more?
08:32Yeah, that's it.
08:33Beautiful.
08:33Oh.
08:34Well,
08:34honestly.
08:36There we go.
08:38So we've got
08:38horseradish.
08:40We've got
08:41our onions.
08:42We've got
08:42our smoked salmon.
08:44It's Christmas morning.
08:46We don't have anything
08:46to worry about
08:49because in the oven
08:50resting away now
08:52is a lovely loaf of bread.
08:55So I'm going to put this
08:56lovely horseradish cream
08:58into our bowl.
08:59Okay.
09:00Do that there
09:01for our bread.
09:03And here we have
09:03our bread that's been
09:04in the oven
09:05for a good amount of time.
09:06Look at that.
09:08It's all cooked
09:09and ready to go.
09:10Turn the oven off
09:11and just let it sit quietly,
09:13gently
09:13for a good 10 or 15 minutes.
09:16Still hot,
09:17so be careful.
09:18Now, here's the secret
09:19with soda bread.
09:20You pick it up
09:21and you tap the bottom
09:23and you tap the bottom
09:23and it should be hollow.
09:26There we go.
09:27On the bread there,
09:29the little seeded onions
09:30there on the side.
09:33I'm just going to put
09:33a little bit of black pepper
09:35over this.
09:36Okay.
09:37Here's the good bit.
09:39Don't worry about
09:40cutting or slicing it.
09:41Just open it up.
09:44So, John, John,
09:46look at that.
09:47Look at that.
09:47It does look amazing.
09:48I would have sliced
09:49but he likes to just
09:50break it open.
09:51Well, we can go
09:52the other side to slice.
09:53What about if we do this?
09:54I'll turn that around now.
09:55No, no, no.
09:55Just break that now.
09:56You sure?
09:57Yeah, yeah.
09:57You've ruined it already.
09:59You're going to say
10:00the word ruined.
10:02You've ruined it already.
10:04That's nice, isn't it?
10:06Anyway, sometimes
10:08you just can't beat simple.
10:12You can't beat this
10:13on Christmas Day
10:14or any day.
10:15Just delicious.
10:17Yeah, and there's more
10:18unbeatable recipes
10:19coming your way
10:20after the break
10:20with a super-sized
10:22chicken vol-a-bont
10:23which you're going to love.
10:24We'll see you soon.
10:26I love you.
10:27Honestly, you're so particular.
10:28I am particular, yes, John,
10:30and you wouldn't have me
10:31any other way.
10:32You're absolutely right.
10:33Happy Christmas.
10:36Welcome back.
10:45Today is all about us
10:47because all four recipes
10:48are what you will find
10:49on our family Christmas table
10:51this week.
10:52It's almost like a dummy run
10:54for us, isn't it, Lisa?
10:55It is, Donno,
10:55minus the afternoon nap
10:57as we've got a show
10:58to get on with.
10:59Still to come,
11:00we have a chicken vol-a-bont
11:01and another crowd-pleaser.
11:03And just have a look at that.
11:04Cranberry and sage,
11:05sausage rolls,
11:06ready for any festive gathering
11:07you have.
11:08So tempting.
11:09But before that,
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11:45Christmas this year,
11:46yeah,
11:46it's obviously
11:46going to be pretty special.
11:48I've got some standards
11:49to keep up now.
11:50I'm going to have to get
11:51some pretty amazing gifts.
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12:27Good luck.
12:28This idea came about
12:29from a film I saw
12:30called The Taste of Things
12:31where they made
12:32a beautiful
12:33big chicken vol-au-vent
12:34and I was
12:35absolutely obsessed.
12:36Absolutely obsessed.
12:38And it worked out
12:39well for me
12:39because I love
12:40little mini vol-au-vents
12:41but this Christmas
12:42we're making
12:43this super-sized version
12:44from my super-sized
12:45Christmas belly.
12:47Now first things first,
12:49the filling
12:50for your Christmas belly,
12:51John.
12:52That's it,
12:52the filling.
12:53I've got
12:53two leeks here
12:55chopped
12:55in some butter
12:56and they've been
12:58bubbling away,
12:59softening away really
13:00and then I've sliced
13:02three chicken breasts
13:03and they're all
13:04going to go
13:04into here.
13:06We used to have
13:07as a chef's
13:08in the kitchen
13:08these big vol-au-ants
13:09and when you saw
13:10this on telly
13:11you went nuts.
13:12Well no,
13:13it was just that.
13:14This film,
13:15such a beautiful film.
13:16The first 15 minutes
13:18there is no talking.
13:20All there is
13:21is chopping,
13:22slicing,
13:23bubbling,
13:24you just hear
13:25the sounds
13:25of the kitchen
13:26and I went
13:27I want to make
13:28one of those.
13:29So that's where
13:29this came from
13:30and as you say,
13:32John,
13:32you're a massive fan
13:33of the old vol-au-vents
13:34so you're very happy.
13:36So we're going to use
13:37ready-roll puff pastry
13:38in a sheet.
13:39Take two sheets
13:40of puff pastry
13:41and then
13:42I'm going to brush
13:43one sheet
13:44of puff pastry
13:45completely with milk
13:47and this is going
13:49to hold the sheets
13:50together
13:50and then
13:51I'm going to pick up
13:52the other sheet
13:53of puff pastry
13:53and place that
13:55on the top.
13:57So now we've got
13:57two layers
13:58of puff pastry.
14:00So then
14:01I'm going to do
14:01is cut that in half
14:02and layer it again.
14:04Take that
14:05and then fold that
14:06across the top
14:07so that we've now
14:08got four layers
14:10of puff pastry
14:11and don't roll it out.
14:13So if you look
14:13at the side of it
14:14on our pastry now
14:15we've got this amazing
14:17four layers
14:18of puff pastry
14:19just stuck together
14:20with milk.
14:21Yeah.
14:22Take a tray.
14:23Sorry, go on.
14:23While you do that
14:25I'm just going to show you
14:26that all I've done
14:27is sort of sealed
14:28that chicken
14:28and then I'm going to add
14:30some sage to that
14:32and some thyme
14:32and you can cut
14:34the thyme leaves off
14:36but I quite like the stalks.
14:37I really like
14:38finding the little stalks
14:39in it.
14:40I don't mind
14:40and you can pick them
14:41out afterwards
14:42and a nice bit of sage
14:44so you've got those
14:45lovely Christmas flavours
14:46in, salt and pepper
14:48and then I'm going to add
14:49to this some chicken stock.
14:51So we've got about
14:52350 mils of chicken stock
14:55and what I'm actually
14:56going to do
14:56is let that simmer
14:58for a few minutes
14:58and then I'm going
14:59to turn it off
15:00and let that chicken
15:01cool in the liquid
15:02and it stops it
15:03from going tough.
15:05Making the bubble
15:06now, take a tray
15:07and don't,
15:08rather than using
15:09a lip on a tray
15:10because sometimes
15:10it's very hard
15:10to get them off.
15:11Turn the tray over
15:12when you're doing puff pastry.
15:14Take a sheet of paper,
15:15put it across the top,
15:17our four layers
15:17of puff pastry,
15:18now go on top of that,
15:20be very gentle
15:20and do it quite quickly
15:22and remember
15:23you want the pastry
15:24to be as cold as possible.
15:25If you can let it rest
15:26in the fridge
15:27or the freezer
15:27for 15 minutes before
15:29it makes a great difference.
15:30So take your
15:31piece of pastry
15:32and now just
15:33around the outside,
15:35we're going to take
15:35the edges off
15:36but you want to do it
15:37in such a way
15:38that you're not
15:39not dragging the knife
15:41but almost
15:41cutting straight down
15:44very, very quickly.
15:45Yeah, cut.
15:46So then all those layers
15:47come up.
15:48That's it.
15:49So if Oliver,
15:50as I say,
15:50is like a dish
15:51so we need to be able
15:52to have the outside
15:54of the dish,
15:55the rim of the dish
15:56which means that we need
15:57the inside to be able
15:58to come out.
15:59A smaller template,
16:00just made a smaller
16:00template,
16:01like two small faces.
16:03Well, Lisa's
16:04and mine.
16:05And then,
16:06it's true though,
16:07look at the size of that.
16:08That's actually true, John.
16:08It's true.
16:09You then take this.
16:10So you put my face
16:11onto yours,
16:12I'll give you a kiss.
16:13This is the secret here.
16:15To make the vol-au-voit,
16:16you don't cut all the way
16:17through this time.
16:18We actually go
16:19three quarters of the way
16:21through the pastry
16:22so that what happens
16:24is the outside lifts up
16:25but the inside
16:26will become our lid.
16:29So let me go
16:30around the outside there.
16:32Open that up
16:33and you can see now
16:34I've got a scored
16:34centrepiece.
16:36And then egg wash,
16:38just a little bit
16:38of egg yolk
16:39across the whole thing
16:41but not on the sides
16:44because otherwise...
16:44Yeah, you want to try
16:45not to get the sides
16:45otherwise it will seal
16:47the layers.
16:47That's right.
16:48And they won't puff up.
16:50Dot the centre,
16:51not the outside rim,
16:52just the centre
16:53with a fork.
16:56That goes into an oven
16:57at 200 degrees
17:00for a good 25 to 30 minutes.
17:02Yeah.
17:03And while that's going
17:04in the oven
17:05I'm just going to put
17:06about 30 grams of butter
17:08into my pan.
17:10I'm going to make a roux
17:11just as you would
17:13if you were going to
17:13make a white sauce.
17:16So that all comes together
17:17and what you're doing
17:18is as you make a roux
17:20you just want to cook
17:21out that flour
17:22so that it smells
17:24quite biscuity
17:26and toasty.
17:28That's a great way
17:29of saying it.
17:29The roux there
17:30is going to thicken it up.
17:31So I'm going to start
17:32by taking just the liquid,
17:34a couple of spoons
17:35of the liquid
17:36into here
17:37and if you keep stirring,
17:38John,
17:40like so.
17:47I'm just going to lift that,
17:48pour most of that liquid in.
17:52So you let that come together,
17:53get rid of all the lumps
17:54and then the rest of the chicken
17:55gets added in there.
17:58Yep.
17:59There we go.
18:01And look at that.
18:03It's starting to come together
18:03very, very nicely, Lisa,
18:05for our Christmas time.
18:06It is.
18:07I'm just going to add
18:07a little bit of mustard to this
18:09and we're going to let this
18:11bubble away now
18:12as it's over to Donal
18:13with his cranberry
18:14and sage sausage rolls.
18:19Now what makes this recipe
18:21truly special
18:22is the combination of herbs.
18:23So I've got some
18:24chopped rosemary,
18:25I've got some parsley
18:26and what really makes this
18:29is the sage.
18:30It works really well
18:31with the sausage.
18:31Pop them in
18:32alongside some pancetta,
18:34some breadcrumbs
18:35and some cranberry.
18:37Finish the mixture off
18:39with whole grain mustard
18:40and some salt and pepper.
18:41Give that all a good mix up.
18:43Once everything is combined,
18:48split the mixture in two
18:49and then wrap tightly
18:50in parchment paper
18:51to form two equal lengths.
18:52This will make the filling
18:54of your sausage roll.
18:55And there you have it.
18:56Our sausage filling
18:57is ready to go.
18:58It's now going to go
18:58into the fridge,
18:59firm up,
18:59and then it's time
19:00for a puff pastry.
19:01Now, while that sausage filling
19:02is resting in the fridge,
19:04it's the perfect time
19:05to roll out your pastry.
19:06So just roll that puff pastry
19:08out to about 30 by 40 centimetres.
19:10Once you've done that,
19:11mix together a tablespoon
19:12of mustard and honey
19:13to brush over your pastry.
19:15Okay, time for our sausage.
19:19So take it out
19:20of the parchment paper.
19:21You're going to take up
19:22a little bit of that
19:23honey mustard mixture
19:24and just brush it all over
19:27where that sausage mixture
19:28is going to go.
19:29Pop on that sausage filling
19:31and then we're going to do
19:32exactly the same
19:33on the other side.
19:37Then you're just going to
19:38take up the edge
19:39of the puff pastry
19:40and roll it over the sausage
19:42until it's completely covered.
19:44Like a little blanket.
19:46Once rolled,
19:46seal the edges
19:47of your pastry with water.
19:49And then, using a knife,
19:50just slice down the middle.
19:53So just trim off the edges
19:54and then slice them up.
20:00Brush your sausage rolls
20:01with an egg wash.
20:03Then our final touch,
20:04a little sprinkle
20:05of some sesame seeds.
20:07Okay, these are now ready
20:08to go into the oven,
20:09preheat it at about
20:10220 degrees Celsius
20:11and they're going to cook
20:12for about 20 to 25 minutes
20:13until they're risen,
20:14golden and gorgeously brown.
20:19And just have a look at that.
20:20Cranberry and sage sausage rolls
20:22ready for any festive gathering
20:24you have.
20:25Delicious!
20:28Lovely, thank you for that.
20:29Now time for us
20:30to finish up our vol-au-von.
20:32So our sauce is lovely and thick.
20:34It's got that gorgeous stock in it.
20:36It's got some mustard,
20:37it's chicken,
20:38it's got the herbs.
20:39So we're going to finish it off
20:40with a lovely splash of double cream.
20:42Our vol-au-von's now out of the oven.
20:44We have this sort of rim around the outside
20:46which is beautifully glazed.
20:48The centrepiece there in the middle
20:49where we've docked it with a fork,
20:51just ease this out.
20:54Here we go.
20:55And we have a little bit of that
20:56sort of, what I would say,
20:57the inside of a pie mixture
20:59when you lift the pie lid off.
21:00Yeah.
21:00And that goes there.
21:01Delicious.
21:02I was just going to say as well,
21:04it's the time just to taste that sauce
21:06before it goes in
21:07and check that you're happy with it.
21:09I'm just going to drop that back
21:10on the oven for a second, Lisa.
21:11So it just dries out a little bit.
21:13So check that you've got
21:14enough mustard for you.
21:16A few more herbs,
21:17you can put that in
21:18just before it goes into the vol-au-von
21:20because it's absolutely fine.
21:23Now the big bit.
21:24So now,
21:25we're going to
21:26scoop it into our vol-au-von.
21:32I'm really happy now
21:33because I think it's so delicious
21:35and I think it's something that,
21:37oh, it's a really lovely
21:39Christmas centrepiece.
21:41Shall I bring it closer?
21:41How's that?
21:42Yes, that would help, John.
21:45There you go.
21:46Look at that.
21:48Now, once you do that,
21:49I'm just going to grab the lid.
21:50You grab the lid.
21:51I'm just going to add
21:51a little bit more chicken.
21:55It can just,
21:55it doesn't matter
21:57if it just falls
21:57slightly over the top
21:59and you can also serve
22:00the sauce on the side.
22:01Get all your chicken in there.
22:03And then our lid
22:04goes across the top
22:05like that.
22:08You're going to have
22:09a little taste of that.
22:10A little taste?
22:11You can be joking.
22:12You can taste it from here,
22:13not the...
22:14OK, as long as I'm allowed
22:15from there.
22:15You're allowed it from here.
22:16I'm not allowed in pastry yet.
22:18And we have really
22:19gone large with this.
22:20Look at that lovely
22:21creamy chicken filling
22:22cased in the buttery puff pastry.
22:24I can see this coming out
22:25every Christmas, Jono.
22:28I'm really happy
22:29to forgo the turkey
22:30for this.
22:31Really, really happy.
22:32Shall we keep eating?
22:34Do you want to keep
22:34eating more?
22:35I want to keep on eating more.
22:37But coming up
22:38after the break,
22:38we've got two stunning sides.
22:40A new creation
22:41of Lisa's
22:41Christmas Stuffing Cauliflower.
22:43Honestly,
22:44you've got to see this one.
22:45And a really wonderful
22:46tried and tested
22:47gravy carrot.
22:48Yep.
22:49And we trust
22:49you'll be back soon.
22:51See you then.
22:51Right, am I happy to see that?
22:53Welcome back to
23:03our Christmas kitchen
23:04where we're bringing you
23:05a taste of our Christmas
23:06as everything we have
23:07for you today
23:08is what we'll be cooking
23:09and eating this festive season.
23:11And next,
23:12we've got some side dishes
23:13that we'll take
23:13centre stage
23:14on any table.
23:16Yeah,
23:16around our table
23:17at Christmas,
23:17we've got meat lovers
23:18as well as vegetarians
23:19and we've got vegans.
23:20We're a little melting pot,
23:22aren't we, Jono?
23:23Yeah, we sure are.
23:24Which is why
23:24this Christmas
23:25stuffing cauliflower
23:26is so good
23:27and it's your invention.
23:29Well,
23:29I wanted to do
23:31something different
23:31than just our...
23:33We always do a nut roast
23:34and we've done
23:35vegan wellingtons,
23:37vegan petiviers,
23:38all these different things
23:39and I thought,
23:40I love a cauliflower,
23:41why not do it
23:42as a whole cauliflower?
23:43So I'm going to take
23:44the lovely,
23:46I will take a knife
23:47now but I'm just
23:48going to peel those off,
23:50lovely leaves
23:51of the cauliflower.
23:52These are delicious,
23:54aren't they, Jon?
23:54These are fantastic
23:56in cauliflower cheese,
23:58they are amazing
23:58in a stir fry.
23:59Or a soup.
24:00Yeah,
24:01they have this incredible
24:02pepperiness to them
24:04like cabbage
24:04but they're absolutely
24:06delicious
24:06so we'll keep those
24:07in the fridge
24:07and you want half
24:08the core taken out,
24:09don't you?
24:09Well, yeah,
24:10I want the core taken out
24:10but I don't want
24:12too much of it.
24:13So you've got
24:13the big heavy core
24:14in the middle
24:14that's just here
24:15so the steam penetrates
24:17all the way through.
24:18You don't want to
24:18take the whole core out
24:19because the whole thing
24:20will fall apart
24:21and I know this
24:23sounds really weird
24:24but I will eat this.
24:26This is,
24:27I really like this.
24:28It's like raw turnip
24:29so it's wonderful.
24:30Right now, like this?
24:31Well, yeah, look.
24:32What?
24:35I mean, put anything
24:36in front of you
24:36and you'll eat it.
24:39Almost.
24:40So you need
24:42a big pot for this
24:43and in the pot
24:44put about an inch
24:46of water
24:46and then some marmite.
24:49This is one
24:50of my hero ingredients.
24:52About two teaspoons
24:53of marmite.
24:54I think yeast extracts
24:54are available.
24:55They are?
24:56Yeah.
24:56They are.
24:57And what's also available
24:59because we're going
25:00to stuff in cauliflower
25:01is a box of stuffing.
25:03What I've realised
25:04over the years
25:05is that not everybody
25:06at home wants to go
25:07about making stuffing,
25:09doing all the things go.
25:10There's plenty of things
25:11you can buy in the shop
25:11and I've really,
25:12I've chilled out a bit,
25:14haven't I, Lisa?
25:15You have chilled out
25:16a little bit.
25:17Not always,
25:18but where stuffing
25:20is concerned,
25:21John makes the best stuffing,
25:22but this is a really good
25:24extra bit of stuffing.
25:26I love this stuffing.
25:27I think it's a flavour enhancer.
25:29That's what we use it for.
25:30So I'm just going to follow
25:31the instructions on the pack,
25:32which is a pack of stuffing
25:33and 425 mils water.
25:36Boiling goes in
25:37and make up the stuffing
25:38with a knob of butter.
25:41Yeah.
25:41Well, at the end
25:42you put the butter in,
25:43you beat it through.
25:44And if you were doing
25:45a vegan version of this,
25:46a plant-based version,
25:48you'd just use
25:48plant-based butter.
25:50Putting in some thyme
25:51into there
25:51and now I'm going to put
25:53my whole cauliflower
25:54into the pan,
25:56lid on.
25:58I'm going to bring that
25:58to the boil
25:59and when it starts bubbling
26:00let it bubble away
26:01for six minutes
26:02and you get
26:03a delicious
26:05and gorgeous
26:07perfectly cooked,
26:10perfectly tender cauliflower
26:11which we're then
26:13just going to put
26:13onto a tray.
26:15This stuffing gets mixed up.
26:17Hi.
26:18Hi.
26:18How you doing?
26:19I'm good.
26:20How are you?
26:21It's Christmas.
26:21I'm always good.
26:23You know,
26:23because I love Christmas.
26:25Do you?
26:25Well, I like the whole thing
26:27at the table
26:27but what I also like
26:29about Christmas
26:29is we do things like this.
26:31It's the next day
26:33or the day after.
26:34Whatever you're going to make
26:36I always feel
26:37that you need to
26:38do that little bit extra
26:40so that you've got
26:41the leftovers,
26:42the little extra bits
26:44that need to be done with it.
26:45Yeah.
26:45So I've got in here
26:46some creme fraiche.
26:48Yep.
26:49If you were doing it
26:49for vegans
26:50you can use,
26:51there's a really good
26:52vegan version,
26:52plant-based version
26:53of creme fraiche
26:54and then a nice
26:56tablespoon of Dijon mustard.
26:57The thing is
26:59with the stuffing
26:59as well
27:00is when you make the stuffing
27:01you want it to be cold
27:02because the stuffing
27:03is going to be
27:03the outside of this
27:05so it looks like
27:05this incredible cake
27:07actually.
27:08So you need to
27:08keep on beating it
27:09quite well
27:10and then let that
27:10cool down
27:11before you use it
27:12so it's a little bit
27:13more solid.
27:14Yeah.
27:14So I've got one underneath.
27:15And then I'm just
27:16going to take
27:16my sauce
27:18and paint
27:20my cauliflower
27:22with the mustard
27:24creme fraiche.
27:25So there's your
27:26cold stuffing
27:27from there.
27:31Lovely.
27:32You want it to be
27:33sort of pliable.
27:35And you can see
27:36that this would make
27:37absolutely
27:38it's a great
27:39side
27:40but as a
27:41main course
27:42I think it's gorgeous.
27:45But I just want to
27:46take this out
27:48so everybody can see it
27:49because you've started
27:50to do that one
27:50because we want it
27:51to be cold
27:52before you do it
27:52but this is how
27:54quickly it cooks.
27:55But you're just
27:56almost
27:56it's like blanching
27:57but by steaming it
27:58it sort of sits above
28:00and there we have
28:02this amazing
28:04wonderful head of cauliflower
28:05but it's not
28:07it has to be cooked
28:09in the oven again
28:09so
28:10it needs to be
28:11just left to cool
28:13a bit.
28:13So this is our
28:14cooled stuffing
28:15it gets a little
28:16bit messy here
28:17but we're just
28:18going to
28:19spoon
28:20the stuffing
28:22over the top
28:23of the cauliflower
28:24and then we start
28:26sort of pressing
28:27it down
28:27with our hands
28:29so you're going
28:30to get a big
28:30stuffing globe
28:33I suppose.
28:36I think that's
28:37a nice idea.
28:38Now we're not
28:38going to waste
28:39that cauliflower juice.
28:40No.
28:41Which sounds
28:42really unusual.
28:43So with the poaching
28:44liquid from our
28:44cauliflower
28:45I'm now going to
28:45do my gravy
28:46carrots.
28:47Whole carrots
28:48were taken
28:49peeled them
28:50and taken
28:50the end off
28:51them
28:51but they're
28:52sort of all
28:52about the same
28:53size
28:54and I'm going
28:54to put those
28:55into the liquid
28:57from that
28:57cauliflower
28:58with a couple
29:01of spoonfuls
29:02of gravy granules.
29:04So that goes in
29:05and then I'm
29:06going to add a
29:06little bit more
29:07water
29:07and then
29:10a good
29:13knob of butter
29:13and then drop
29:17your carrots
29:18into the pot.
29:20I love those
29:21gravy carrots.
29:22Pepper on there
29:23a bit of that
29:25across the top
29:25there
29:26some pepper
29:27and gently cook
29:28those for about
29:2935 or 40 minutes
29:31as if you were
29:32boiling a carrot
29:32and if there's
29:33no liquid left
29:34across the top
29:35that's okay
29:36just add a little
29:37bit more liquid
29:37to it.
29:38Look at that!
29:39I think it doesn't
29:41look particularly
29:42beautiful now
29:43but it is quite
29:45stunning when you
29:45see it so you
29:46can add a little
29:47bit of oil
29:47drizzle a little
29:48bit of oil
29:48over the top
29:49either brush it
29:50or drizzle a
29:50little bit
29:51and then that
29:52goes into the
29:53oven at 180
29:55for about 30
29:56minutes.
29:57I think it
29:57looks fantastic.
29:58So that goes
29:59in here
29:59goes in there
30:00now the
30:02cauliflower
30:03is going to
30:03say about
30:0330 minutes
30:04and now those
30:04carrots have
30:05got about
30:0530 minutes
30:05left to cook
30:06we're not
30:06going to wait
30:07for that
30:07amount of
30:07time because
30:08we're on
30:08telly and
30:09it's also
30:09Christmas
30:09so here
30:10we go
30:11special
30:11you getting
30:14your cauliflower
30:14I'll get
30:15the carrots
30:16so our carrots
30:24are nicely
30:24cooked
30:24look at him
30:26he is so
30:28pretty
30:28a little bit
30:30brown on the
30:32top
30:33gone a little
30:33bit crispy
30:34lovely
30:35and we're
30:36going to
30:36give it a
30:37special
30:37centrepiece
30:38plate because
30:39it should be
30:40the centrepiece
30:40so I'm just
30:42going to lift
30:42my cauliflower
30:44on the paper
30:46and then I'm
30:47going to try
30:47and whip it
30:48off
30:48John
30:48there you
30:52go
30:53perfect
30:55it looks
30:57like it's
30:57a savoury
30:58Christmas
30:58pudding
30:59it does
31:00doesn't it
31:00love the
31:00idea
31:01they're now
31:02carrots
31:03and they're
31:03lovely and
31:04soft and
31:05shiny
31:05they've got
31:09the thyme
31:09left in there
31:10from the
31:10cauliflower
31:11I'm going to
31:13use the
31:13parmesan here
31:14because we're
31:15not veggie
31:15but if you
31:16wanted to
31:17use a
31:17vegetarian
31:18hard cheese
31:19or vegan
31:20hard cheese
31:20that's fine
31:21but a little
31:21bit of parmesan
31:22over the top
31:23adds to that
31:25lovely Christmas
31:25feeling
31:26a little bit
31:27of snow
31:27melted over
31:29the top
31:30it really does
31:31look like a
31:32Christmas pudding
31:33doesn't it
31:33and whilst you
31:34do that I'm
31:35going to sprinkle
31:35a little bit of
31:36thyme across
31:36the top of
31:37these carrots
31:37and then our
31:39gravy is ready
31:40for our Christmas
31:41table as well
31:42and there we
31:46go
31:46come on you've
31:47got to cut it
31:47open
31:47I shall
31:48like a Christmas
31:50pudding
31:50like a Christmas
31:51pudding
31:51I'm just
31:52going to
31:52cut
31:53wedges
31:54so I'm
31:55going to
31:55cut a
31:56nice
31:56this is
32:00going to
32:00be appearing
32:01on Christmas
32:01tables
32:01across the
32:03land
32:04yes please
32:05like Oliver
32:07look
32:07look at that
32:09you get a
32:10lovely wedge
32:10of the
32:11cauliflower
32:11it looks
32:12so pretty
32:13I think
32:13I love the
32:14shape of the
32:14cauliflower
32:15bit of
32:16gravy carrot
32:16on there
32:17look get
32:17one of
32:18those carrots
32:18absolutely
32:18magnificent
32:19yum
32:20bit of
32:21that gravy
32:22over the
32:22top
32:22I think
32:23it's more
32:24than just
32:24a side
32:24and we
32:25will be
32:25certainly
32:25making
32:26space
32:26for
32:26these
32:27we
32:27hope
32:27you
32:27will
32:28too
32:28our
32:28next up
32:29is a dessert
32:29that is both
32:30eye-catching
32:30and jaw-dropping
32:31it's a chocolate
32:32black forest cake
32:34better get the kettle
32:35no no no no no no no no no no no I'm getting the fizz out of the fridge
32:37of course you are
32:38yeah
32:38hello again and great to see you
32:51today we're bringing you a slice of Christmas in the Tarode Faulkner household as today's
32:56recipes are what we will be enjoying on our family table and I want more than just a slice of what's up next Lisa's black forest cake
33:03plus another tempting dessert
33:05there you go a childhood staple from my neck of the woods
33:08do you know what this is quirkable
33:10but first it's competition time
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33:19firstly there's five thousand pounds in tax-free cash perfect for boosting the new year budget but that's not all
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33:32stay at the five star blue waters resort and spa in Antigua and Barbuda
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33:46Christmas this year yeah it's obviously going to be pretty special
33:49got some standards to keep up now I'm going to have to get some pretty amazing gifts
33:53but yeah it's a nice position to be in
33:55enter now to be in with a chance to win a luxury escape
33:59text sun to double eight three two three
34:02text costs one pound fifty plus one standard network rate message
34:05go to the website entries cost one pound fifty
34:08call 090 41619222
34:11calls cost one pound fifty plus your network access charge
34:15or post your name and phone number
34:17to jail to peel box seven double five eight
34:20Derby DE1 0 NQ
34:23entrance must be 18 or over
34:25lines close on Monday the 5th of January at 3pm
34:28good luck
34:29nothing says Christmas to us like a showstopper of a dessert
34:32to top off a celebration and this chocolate black forest cake
34:36is definitely the cherry on top
34:39yes it's a twist on a black forest ghetto
34:41which has layers of sponge cherries and cream
34:43our version has all the classic elements
34:46but as it's a cake it's much easier to assemble
34:48and there's no compromise whatsoever on taste or style
34:52and it's one of those things that you can say if you don't like Christmas pudding
34:55this is it
34:56this is it
34:57but we are going to make a cake but I'm just going to get some cherries on first
35:00jar of cherries you can buy in the shop tins of cherries and the syrup
35:03but the syrup and the cherries are important
35:05because
35:06we want all the cherries in our cake
35:08and we're going to reduce the syrup to use on top
35:11so all those cherries go out
35:12yum
35:13and I'm going to put all my dry ingredients into one bowl
35:16so I've got 340 grams of caster sugar
35:19230 of plain flour
35:2290 grams of cocoa powder
35:27like so
35:30and then it's two teaspoons of bicarb
35:33and two teaspoons of baking powder
35:35so dry ingredients in one bowl
35:37yeah
35:38and then wet ingredients separately
35:39exactly
35:40we seem to be doing this a lot more now
35:42because a lot of people put cakes together
35:44and you sort of put all the ingredients together
35:46but by mixing the dry ingredients especially with cocoa
35:49a little pinch of salt
35:51because cocoa sometimes doesn't mix through all the time
35:53and I love what Lisa does with this
35:55use a whisk
35:56yeah just whisk it all together
35:58so you've got everything combined
35:59so two eggs into my jug here
36:03if you find it difficult lining it in
36:05get a piece of greaseproof paper
36:07or baking paper
36:09and then cut it into long strips
36:11and then that way you can do your sides separately
36:13but put your bottom in first
36:15and then put your sides around the outside
36:17and you shouldn't get a leak
36:18yeah
36:18and it's quite thick this mixture anyway isn't it
36:20yeah
36:20so I've got two eggs
36:22that I'm going to whisk in here
36:25so a little pinch of salt
36:30and then I'm going to pour into my eggs
36:33140 ml of light olive oil or veg oil
36:37if I prefer the light olive oil
36:39and then two teaspoons of vanilla extract
36:43and then 250 ml of milk
36:46but what's amazing about this cake as well
36:48there's no butter
36:49it's the oil
36:50it's just the oil
36:51so oil, milk, vanilla and the eggs
36:55bind the whole thing together
36:56all go into our bowl of our dry ingredients
37:00so could you fill up my jug with boiling water
37:04just boiled kettle
37:06250 ml of water, boiling water
37:09now as you can tell
37:11I don't very often make cakes at home
37:13it's not what I do
37:15cook a steak
37:16great
37:17make a cake
37:18nah
37:19steak
37:20great
37:21cake
37:22nah
37:23and then our boiling water
37:24hot water
37:25you can whisk it in
37:26goes into our batter
37:29it's like a batter this
37:30so first of all
37:32if you want to
37:33you could put this onto a tray
37:35and then put it into the oven
37:36so it's easier to transport
37:38because it is a big
37:40it is a big fella
37:42so all of this is poured into our cake tin
37:45let me take that whisk for you
37:47yeah and then can you scrape out all that delicious
37:49I can
37:50I'm fascinated by the fact that
37:51I mean you think about cakes
37:53butter, sugar
37:55so this one's just got oil and hot water
37:57it's incredible
37:58it's so simple
37:59yeah and it does rise up
38:00so then take your lovely cherries
38:04and just drop them in to your cake
38:08and you might find it because they've got a bit of liquid in those cherries
38:13you might want to reduce your boiling water
38:17so what you're going to get are slices of this lovely cake
38:21with big juicy wedges of cherries in there
38:25and the cherry juice can go back in there
38:28yeah because that's going to reduce
38:30and that is going to go into the oven
38:32at 180 for about 45 minutes
38:35so it does cook for quite a long time
38:38shall I open the door?
38:39open the door John
38:40open the door
38:42like a door to the advent calendar
38:45open ready for our chocolate cake
38:48imagine you've opened up your advent calendar
38:50a chocolate cake that size in there
38:52it'd be great wouldn't it?
38:55there we go
38:56now so what else we've got to do with this
38:57we've got cherries
38:58we're going to get some cream
38:59we're going to whip some cream
39:00yep
39:01and then we're going to decorate
39:02our beautiful cake
39:04ok so cream
39:05we're going to make some sort of
39:06sweetened vanilla cream
39:07yep
39:08some icing sugar
39:09yeah
39:10and a little bit of vanilla
39:11when you whip cream together
39:13and that's all you need to do
39:15but if you use icing sugar rather than using caster sugar
39:18you don't get the grainy bits that go in it
39:20so a good amount of icing sugar
39:22and a nice teaspoon of vanilla bean paste or vanilla extract
39:26it's absolutely fine
39:27so we've got everything ready to go
39:29yep
39:30there you go
39:31now Lisa's going to put her feet up
39:33I'm going to finish whipping the cream
39:35and you can enjoy another sweet treat
39:37I went to school in Kent
39:44and on every school dinner menu was gypsy tart
39:46but what intrigued me was the fact it only had two ingredients plus the pastry base
39:50before we get on to the thinning
39:52I'm going to make a pastry base with you
39:54into the mixer goes plain flour
39:56then cold butter
39:58this is really important
39:59you can use margarine if you want
40:00the colder the better
40:01rub that together or bring that together
40:03you can do it by hand if you really want to
40:05to bring it all together
40:07I'm using one egg
40:09next add half an eggshell of water
40:12so you put the water in
40:14and you just want to pulse that together
40:17make sure not to overwork the dough
40:19I'll tip that out
40:21a little bit of flour
40:22and then just bring that together
40:25what I'm going to do is just roll this out
40:27get one of these
40:28now this is a pie tin with a perforated bottom
40:30which is good because it allows the heat through
40:32to cook the base
40:33put the tin and just roughly trim the edge
40:36just give some sort of shake to it like that
40:38with your rolling pin
40:40roll the pastry onto the rolling pin like that
40:43lift it up
40:44and then overlap
40:45and then just roll it back over
40:47and then with your fingers
40:49you want to force it down into the bottom
40:51of the tray like that
40:53and the sharp knife
40:54you just want to run
40:55around the edge like that
40:57and there it is
40:58using your thumb and forefinger
41:00press around the edge of the pastry
41:02to form the decorative sides
41:03and then dot with a fork
41:05and that's it
41:06that's the pastry made
41:08now it's time to blind bake
41:10line your pastry
41:11and add baking beans
41:12before popping in the oven
41:13for around about 15 minutes
41:15right for the filling
41:16it's just two ingredients
41:17this is dark brown soft sugar
41:19as you'll see
41:21that sugar is nice and moist
41:23and that's really important to this dish
41:25because it means it will whisk up really really quickly
41:28now the other ingredient to talk about
41:30is evaporated milk
41:32and here it is
41:33this is a can of evaporated milk
41:35which is very cold
41:37so sugar goes in
41:39and then
41:40you add the evaporated milk
41:42I know what you're thinking
41:44a lot of sugar
41:45a lot of milk
41:46but it is a treat
41:48and I have reduced the sugar
41:50gently stir
41:51you stir
41:52before leaving it whisking
41:53for 12 to 14 minutes
41:54it's so simple
41:56that's it
42:01that is perfect
42:02look at that
42:03lovely mousse texture
42:05next fill your tart case
42:06with a sweet mixture
42:07and decorate with pecans
42:09before baking for 10 to 12 minutes
42:11there you go
42:12a childhood staple
42:13from my neck of the woods
42:15I'm serving you my gypsy tart
42:17with some creme fraiche
42:18and fresh lemon
42:19do you know what?
42:20it's quirkable
42:26another delightful dessert there
42:28and I'm rather delighted
42:29with how this cake is going to look
42:31yes our cake is cooked and cooled obviously
42:33yes
42:34take it out
42:35but you can sort of see the cherries in here
42:37if you look really carefully
42:38you can just see where the indentation are
42:39the cherries
42:40so you know there's a little secret inside
42:42with this sort of
42:43almost sort of dense chocolate bar of a cake
42:45oh yeah absolutely
42:47I love your descriptions
42:49your dense chocolate bar of a cake
42:51and it is decadent
42:53it is Christmas
42:54we've got a nice lot of cream
42:56on top of this beautiful cake
42:58and I bought you a little present
43:00it's a Christmas tree of cherries with their stems on
43:03thank you
43:04thank you
43:05so we've got our cherry juice which we have taken out of the jar and then reduced it down
43:11but this is still hot
43:13so we've got some which is cold and it goes quite thick and syrupy
43:17almost as if it's a sort of a
43:19I suppose that old style ice cream topping
43:22yeah
43:23and as you're not going to use the one that I reduced down
43:24I'm going to take that and put it back in with my little cherries for my little special fizz
43:29my little Christmas drink
43:31and we've got different
43:32we've got some of the dark cherries
43:34and we've got some of the lovely glace cherries which I really like
43:38the cocktail cherries
43:40you've got cherries on top
43:41I'm going with cherries on the bottom
43:43and then I might just
43:45do a little bit around the glass
43:47I don't know if that's going to work or not
43:49we'll give it a go
43:50let's see
43:51make it look pretty
43:53looking good
43:56look how pretty this is
43:57it really
43:58it's like a little
43:59we're going back to the 80s
44:02what I do like
44:03is that you actually do still use a good old fashioned flake
44:07so we're just going to put those little cherries on top
44:11good
44:13and then
44:14because I think it looks really
44:16we're sort of making it Christmasy
44:18and thyme is one of those herbs that's very
44:21you know it's not too strong
44:23especially the baby thyme
44:25so I'm going to just put this on
44:27I'm going to do this
44:29I've got to say it's a great great Christmas
44:32at our house
44:33even if I do say so myself
44:36here we go
44:37uh oh
44:38no
44:39Corks are popping
44:40you ready?
44:41go on
44:44oh yeah
44:45is that your favourite sound in the whole world?
44:48look at that
44:49oh yes
44:52and then a nice little drizzle
44:54of our cherry
45:00the silence
45:01the silence of you decorating a cake
45:03the anticipation
45:05on Christmas Day
45:06it's so pretty isn't it?
45:07yum yum yum
45:08a decadent beauty
45:10from our table
45:11to what we hope will be your table
45:13why not give some of our favourite to go this Christmas
45:16and see for yourself
45:18why they're the top of our list
45:20see you next time for some more foolproof festive dishes
45:23see you later
45:25cheers
45:26cheers
45:27these are nice
45:28beat
45:33boys
45:36and then we're supporting fireworks
45:38and after all thett
45:41they will be all for meetings
45:43and let's we finally credit that was these
45:44the bad things have been happening
45:45and they can't really talk with what they have
45:49like
45:49there are
45:51the things that's out there
45:52we're calling out
45:53the dusty
45:54that's out there
45:55even if they had no choice
45:57Transcription by CastingWords
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