Jamie's Cook Ahead Christmas Season 1 Episode 2

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Transcript

00:00The year can feel a little bit daunting but not this year. This year we're going to cook ahead

00:06of time so it will take all of the kitchen chaos out of the big day. From what we can do well in

00:12advance to how to prep in the days and night before. So far we've used the freezer and we've

00:20already got ahead with a delicious stuffing, seasonal vegan gravy that's for everyone,

00:25beautiful butters to give quick flavour to your veggies and a gorgeous dessert which can all be

00:32made weeks in advance. And trust me it will all fit in a normal sized freezer, I promise.

00:39This time we're getting ahead of the game in the days before Christmas,

00:42meaning minimal cooking on the day itself so even us Christmas cooks can enjoy ourselves.

00:48Roll up your sleeves and join me on this journey and make sure this Christmas is all about great

00:54food, great company and no last minute stress.

01:06Now the big day's getting closer, I'm going to walk you through a clever way to cook the turkey

01:11that makes the most out of both the breast and the leg meat. A chicken liver pate that's as impressive

01:17as it is delicious, tips to make the ultimate roast potatoes and a game-changing mega Yorkshire pudding.

01:25As we're all getting ahead together this year I'll show you how to cook and serve it all up on Christmas

01:30day to make all of our festive feasts so much easier allowing us all to enjoy the festive fun.

01:36It's turkey time and this year I think I've got my best turkey recipe yet. After all the years of doing it,

01:46this one is a perfect get-ahead recipe guaranteeing you the most juicy and delicious meat.

01:54To maximize deliciousness and make life easier on Christmas day, I'm going to cook the turkey crown and legs

02:01separately. My stuffed Christmas turkey crown is decorated with smoky bacon, crispy herbs and roasted

02:09with the next level stuffing that we made weeks ahead of time. It'll be served alongside my spice crispy

02:16turkey legs and slow cooked the day before with oozy roasted garlic. I'm prepping both of these as if it

02:25was Christmas Eve to show you how we can get ahead of the game and over deliver on epic flavours.

02:35You know it's Christmas time when you see a beautiful whole turkey but if you look actually

02:41at the shape of it it's got different shapes and undulations. It's not the easiest piece of meat to

02:46cook. So what I've done I've phoned up my lovely butcher and I've said Gary is it okay for the nation to

02:53come to butchers and ask for you guys to crown a turkey. Remove the legs and the wishbone. He's like

03:00a hundred percent yes. I've got the legs removed right. This method of preparation allows me to really

03:07take care of the breast meat and the legs, the brown meat. And then we've got the crown here that's

03:13going to cook in a much more even and kind of predictable juicy way. So this for me would never be

03:21done on Christmas day. No way, too stressful. I would do this turkey prep on Christmas Eve or even

03:27the day before that. So the first job we do is invest in potentially the best gravy on the planet.

03:35I've got the giblets which people always get freaked out by but that's going to guarantee you the most

03:39incredible gravy. So this is the turkey neck. Cut that, that goes in the tray. The livers, heart and that

03:48goes in as well. This is true flavour. Then some celery, just two sticks and just roughly chop that up.

03:57Carrots, two, just split them. Two onions. A little clementine, cut it in half. A little bit of sage,

04:20some bay, rosemary, happy days. Okay so trivet done. Here we've got our crown and the butcher has very

04:32kindly removed the wishbone. So we've not only got some more stuff for our trivet but also when you go

04:39to carve it later your knife won't be hitting that wishbone. Now this is not glamorous but we are going

04:45to stuff this bird in style. We have got our stuffing which if you remember we made and we froze.

04:53Let it defrost and this is a perfect get-ahead recipe right? Christmas is all about investing

05:01in that little moment where you're all around the table enjoying something incredible and look once

05:08you've stuffed it. It looks quite plump and quite presentable. This is all very exciting. I'm feeling

05:17very festive right now. So when meat roast the fats render, that means melt. When they melt they gather

05:24at the bottom of the tray and then every now and again you come along and you just kind of take some

05:29of that fat and you put it back over the top and that guarantees more crispiness, more deliciousness,

05:33more colour, more flavour. Okay so basting is a good thing. Now we can amplify that basting by using

05:41about 250 grams of butter. It's room temperature and I'm just going to move this around a little bit.

05:49As you're warming the butter up it'll start getting a bit softer. So what I want to do is create a nice

05:55little film of butter around here. We want to do it because we're getting ahead so whether it's Christmas

06:00Eve or the day before Christmas Eve that butter is going to protect that skin. Also when you put it

06:06in the oven it will slowly melt and it's that journey of the butter going down and then you basting it

06:12that's going to give you the most incredible succulents. It's quite good fun by the way. Of course

06:17all this fat that's rendering and the butter we're not going to eat it all.

06:21So this space of the breast is quite thick and then the top is quite thin. All right so what we need

06:32to do is try and balance that kind of imbalance. I'll take some smoky bacon and I'm just going to put

06:41little layers that overlap on this thinner part.

06:47We can slow down the heat penetration of the oven to the tip of the breast so it doesn't overcook it

06:55but also gives incredible flavour and I think it looks fantastically dramatic.

07:02I'll take some sage. I'll just lay it on this butter. As it roasts it will sizzle the herbs

07:13and this all adds to the most delicious turkey ever. Let's take some rosemary.

07:20I've got some nice thyme over here. Oh lemon thyme.

07:36It's looking mighty fine. Let's get it onto our trivet. That is really Christmassy.

07:45Just wrap that up just to protect it.

07:50And then let's open this fridge and get our turkey in there.

08:01Big job. Done. Happy days. Right let's have a clean down and then I'm going to show you how

08:08to cook those incredible turkey legs.

08:10This is very exciting partly because it's so utterly simple.

08:21What we're going to do is cook these turkey legs in a way where you get the most divine crispy skin,

08:26where the meat falls off the bone. We've got some flavours here really around Chinese five spice.

08:32Those spices, they're very mulled wine like. Fennel seeds, cinnamon, cloves, star anise.

08:38So one teaspoon goes over these turkey legs. Then some bay leaves, bit of cinnamon.

08:43We'll take some garlic, whole bulb, onion, two, whole. Take a nice little chunk with ginger

08:51and I'll just give it a little slap just to break it.

08:56There's some star anise. I mean it's already in the five spice to be honest so you know just a couple

09:02of bits of that. Along with some nice salt and pepper. A couple of clementines just cut in half.

09:11A little drizzle of olive oil. Give it a nice little rub up. You can do this Christmas Eve and you can do

09:22this the day before Christmas Eve if you want. And once it's cooked we let it cool down and I can strip

09:28everything off the bone. And then on Christmas day when the turkey is resting, the turkey crown,

09:32you just flash it back up in the oven to be crispy and hot and delicious and everyone's going to go wild

09:38for it. We're going to cook that now 180 degrees celsius 350 fahrenheit for two hours. Let the oven do all of the work.

09:54It smells amazing. Right let's have a look.

09:59Look at the colours. Oh the wafts. That is so Christmassy.

10:02We've created the most amazing crispy skin.

10:11So the meat will be falling off the bone like that. Okay.

10:16Just squeeze it out. Just jamified onion here.

10:23Take these garlic bulbs off with a fork. This creamy garlic is so perfumed and mild.

10:31The smells are unbelievable. Push the skins to one side. We're achieving mega flavour.

10:38We've got the beautiful turkey here. Let's just pull the skin off first.

10:45And like even Conker knows that this is good because he's turned up out. No he hasn't been

10:49interested all morning but all of a sudden he's so up for it but he can't have it because it's got garlic in it.

10:54So strip that meat off and then if you're making any stock you could put that bone into the stock.

10:59Look at that. Just falling off.

11:04Things like the clementine. You know they were really there for a bit of flavour

11:08and a bit of steam. But you can see this clementine flesh. That's good. We'll take all that. Thank you very much.

11:13Can you see on the bottom of this tray? It almost looks burnt, right? That is the most outrageous flavour.

11:22Use a little swig of red wine vinegar to clean the bottom of the tray.

11:30Dress the beautiful turkey leg. Onions and garlic in those drippings. Look at the shine.

11:40So if you get a nice little serving dish.

11:48Every last bit of this tray goes in. I'm putting the skin on the top so it stays crispy.

11:55I'm now going to clean down. I might lick my finger beforehand. Oh my goodness. The flavours.

12:04They're outrageous. Take some sage and just put a few herbs on the top.

12:10Just to kind of make it a little bit fragrant and gorgeous. A bit of rosemary. A bit of oil.

12:17Mix it around. And that will do beautiful things.

12:33Oh my goodness. Dressed in all those drippings. The clementine. The spice. The lovely onion that's

12:40almost like kind of French onion, soup onion. Like really nice. And that gentle perfume of the garlic.

12:48It's just a thing of joy. I'm just going to cover this now. Let that cool down. Then it can go in the fridge.

12:57Now, when I want to cook that, super simple. When the crown comes out of the oven on Christmas day and

13:02you've got that lovely golden time where you can cook your potatoes and your stuffing. And this.

13:07It only needs half an hour. It'll go crispy on the top and it'll be beautiful and tender underneath.

13:32Come conquer. In your bed. The great roast potato. The cornerstone of Christmas and really something

13:41that my whole family adore along with the whole country. Getting this right is so imperative for

13:47the perfect roast dinner. Let's do this. I know expectations are high when it comes to roasties.

13:55So for extra festive magic, I've got the best Christmas roast potatoes for you.

14:01Using everything that I've learned over many years of cooking them,

14:05I can guarantee these are crisp and fluffy potatoes of perfection.

14:09Prep them Christmas Eve to make your Christmas day feast easy and utterly incredible.

14:18The perfect roast potato starts with the ripe potato. You have flowery potatoes and waxy potatoes.

14:24We want to use the flowery potato. The one that you can get easiest in this country is a Maris Piper

14:30or a King Edward. I peel them and I keep them whole, right? You can half them, you can quarter them,

14:36but in my opinion, I go for a bit of size, okay? Here I've got three kilos of potatoes,

14:41but you can times it by two or three or half it if you want. These have been cooking for 15 minutes.

14:46Now 10 minutes in, I put a bulb of garlic. It's still in its skin. It will scent the water lightly,

14:52please trust me. So at 15 minutes, we turn the gas off and we'll drain it.

15:00And then we're going to let it just steam for a few minutes.

15:05That steaming is important. We're getting rid of the excess moisture. The spuds will be really

15:12absorbent to fats that you're going to roast these in, okay? What I want to do now is a very scientific

15:17thing that's not in the dictionary. It's called chuffing up. Basically, we're going to use the holes

15:22of your colander to create a bit of abrasion, almost like sanding each and every potato.

15:29Can you see how I've kind of destroyed the outside layer of the spud, right? And it's that outside layer

15:35that's going to give you more crunch. I always do this the day before Christmas Day. I'd never do it on

15:42Christmas Day. There's too much going on. Once you've tossed them in fat, they're not going to oxidize or

15:46discolor, right? They're super stable. You can put them in the fridge. You can even freeze them if you

15:51want. So we've got some choices now. And this is the wonderful world of fats. Lovely olive oil, always

15:59a winner. Then we've got butter. We've got goose fat or duck fat, which you can buy in jars in

16:04supermarkets. You get a bit more sort of savory notes there. It's a completely different fat.

16:08Then you get things like lard or beef tallow. The meat fats give more of a kind of deeper flavor

16:14and a little bit more of a chew, I think, on the exterior. But also you can blend fats as well,

16:19which is what I'm going to do today. Right, get yourself a nice large roasting tray. I've got olive

16:25oil. It's an amazing carrier of flavors, especially from the garlic and the rosemary. I love a bit of

16:31goose or duck fat. Also, just a few bits of diced butter makes me very, very happy.

16:42I'll put these lovely potatoes on top.

16:47A little season with salt. You want every part of the potato to be dressed in the beautiful, glorious

16:55fat. With the garlic, the interior is very perfumed and very mild. When you roast these as well,

17:01you're going to get the most amazing kind of caramelized garlic. Black pepper, very, very nice.

17:07So at this stage, I would let them cool down, cover them. You can put them in the fridge one or two

17:13days before Christmas Day. Now on Christmas Day, the turkey's been cooked and I've taken it out of the

17:17oven and I'm letting it rest. And once it's resting, then I've got the golden two hours to do all of

17:24those lovely jobs. Roast potatoes being one of them. These will go in the oven, 180 degrees Celsius,

17:30which is 350 Fahrenheit. Give that an hour and then I have the last stage of perfection for the

17:36ultimate roast potato and it's an important one.

17:39So these have had about an hour and 10 minutes. I've given it a little bit more time. Look at the colour.

17:56Oh, look at the sizzle. Turn these spuds around. So what we have now is a very important little trick

18:04that is subtle but genius. And for that, we're going to use a reliable piece of equipment,

18:10the potato masher. Basically semi-squash the potato and by default create more surface area on the spud.

18:21They just bust. This is what we want. So the next bit is herbs, right? You can go for thyme,

18:30beautiful sage, things like bay leaf. Then you've got some rosemary here, which I love. I think that's

18:36what I'm going to go for. Take the rosemary off the sprig and then get some oil on it. You're just going

18:44to be able to transmit all this incredible flavour over the perfect roast potato. It now goes into the oven,

18:51same temperature for basically 20 minutes, right? This is where the magic is going to happen.

19:00It smells beautiful. So I get a little spritzer with some vinegar, right? The most underrated

19:09ingredient in the kitchen. Just go in towards the end and just do a little waft of white wine vinegar

19:15and close the door and it evaporates immediately. But that little bit of vinegar just creates this

19:20little kind of seasoning on the outside of the potato that just hits that point. And now it's done.

19:30And look at that. Give them a nice little toss.

19:40Look at that crispy skin, the smell, the garlic, the rosemary. It's that getting ahead

19:44of the game that allows you to follow those simple but important little stages.

19:59The crunchiness.

20:03Inside those little bits of garlic will just be like the sweetest,

20:07most delicate perfumed caramelised garlic.

20:14Let's have a little try.

20:17Look at that. Fluffy interior, crispy exterior. It's a hard job.

20:25But someone's got to do it. Oh my goodness.

20:28What a total joy. Go forth and make this the best Christmas roast potato ever.

20:41I'm going to give you a batter recipe. The biggest, most crazy Yorkshire puddings that are going to blow

20:58your mind. And some people, yep, some people out there love Yorkshire puddings on Christmas day.

21:03I have to show you this recipe.

21:05And what could be a better Christmas present for the ones that you love than a stonkingly good giant

21:11Yorkshire pudding? I've got a sensational and simple get-ahead batter that you can make on Christmas

21:17Eve, ready to knock up an epic Yorkshire pudding in minutes for your Christmas dinner. This batch is

21:24enough to make another one on Boxing Day or some breakfast pancakes. Because when you're this far ahead,

21:30impressive things are possible. So in a bowl, I want to get 300 millilitres of beautiful whole milk.

21:39Then in with eight eggs. Free range.

21:44A nice pinch of salt. And whisk up those eggs. And milk. We're going to go in with 300 grams of plain flour.

22:04Give it a nice little mix up. Put the elbow grease in. Make it silky smooth. Look at that. Beautiful.

22:16And I think to make the best Yorkshire pudding recipe, there's a couple of things that make it perfect.

22:21Make it the day before. So this is a perfect get-ahead recipe. And also add 100 millilitres of cold water.

22:28So I had a really good Yorkshire pudding recipe for many years. But then I did a little experiment

22:37with a university and we found out it was the extra water that made the batter just grow, grow, grow.

22:44And for all of you out there that might not have Yorkshire puddings at Christmas, you might just change your mind.

22:49So I'm going to split this batter in half. I've got half for this lovely Yorkshire pudding. And half for my beautiful pancakes.

23:00The oven is preheated to 200 degrees Celsius, which is 400 Fahrenheit. In there, I've got a big tray.

23:06And I filled it with about that much, just under a centimetre of oil of your choice. It could be beef tallow.

23:11It could be a vegetable oil. Whatever makes you happy. Right. I've got my batter in a jug.

23:16Now you don't want to rush it, but I don't want to lose temperature in the oven.

23:20So the reaction that you get between the water in the batter and the eggs, of course,

23:26with the oil in the tray is an important one. So as we're doing just one tray, this is really,

23:32really easy. Much easier than the individual ones. Straight in. Closed door. Don't open it again.

23:39You're not going to believe how big that will get. So on Christmas morning, before the turkey goes in the oven,

23:4625 minutes, cook this incredible Yorkshire pudding. Take it out, let it cool down. Crack on with the day

23:52as you do. And when the turkey's out and the potatoes out and everything's going really well,

23:57you put the Yorkshire pudding back in the oven for five minutes to reheat and it will be bliss.

24:01It will be perfect.

24:12Right. The oven is almost full to the rafters with something quite big.

24:21Yep.

24:22That is just fresh in from planet Mars.

24:32It's coming out.

24:35Yorkshire pudding on Christmas day. I reckon it's a good idea.

24:40And people can go in there and tear it apart and have that with their roast potatoes and their gravy.

24:46Come on, Yorkshire pudding and gravy. Give it a go. And whether you go pancakes,

24:52or Yorkshire pudding, or both, it's Christmas, guys. And we're ahead of the game here, so you can choose.

25:07And we're ahead of the game here, so you can choose to be a good idea.

25:21Silky smooth, gorgeous pate with lovely hot bread and pickles. It's one of my favourite things.

25:26People seem to absolutely love it and it's quick, easy and really impressive.

25:32This is a great little present to yourself this year. My get-ahead silky chicken liver pate

25:38is flavoured with nutmeg, brandy and garlic and topped with beautiful herb butter.

25:44You can make this on Christmas Eve or even a few days before, as it'll happily sit in the fridge for up to a week.

25:52This is the perfect decadent Christmas starter that transforms simple ingredients into something really special.

26:01Homemade pate is surprisingly simple. Let's firstly have a look at these beautiful chicken livers.

26:07Got them from the butcher, so that's a kilo ready and raring to go.

26:11The first job I do is clarify butter. It just means splitting butter. Simply put a pack, 250 grams,

26:19into a pan, put it on a tiny little heat like this and just let that slowly, slowly melt.

26:25The whey will go to the bottom, the lovely clear fat will go to the top. I will skim that off and I

26:29will use that later in this recipe. Okay, take some onions, peel them and then I'll cut it in half

26:37and just slice it up.

26:42Pretty much any old how, it doesn't matter.

26:43And then do the same with the garlic. Two onions, two garlic, super simple.

26:56So heat on, a little bit of oil in there. I'll begin the seasoning with salt and pepper,

27:04but also very Christmassy, nutmeg. So half a nutmeg goes in. Then I'm going to get some herb.

27:13You could go marjoram, oregano, even rosemary, even sage, but I'm going to go thyme.

27:20Pick it off the stalk, get those lovely natural oils going.

27:24At the moment, I'm on a medium high heat. Turn it up to full whack and I want to get the chicken

27:33livers in here.

27:42You'll see the livers change colour. A couple of minutes of stirring around is great. And then

27:47we're going to add to the cooking and the flavour by flaming it. You don't have to flame it actually,

27:52but we're going to use some alcohol. Now it could be port, it could be sherry. I'm using brandy because

27:56it's Christmas time. So go in with 150 millilitres. Just take a match.

28:06We're cooking away the alcohol, but it's that flavour of the barrel and the brandy. That cooking

28:13from two sides is just an amazing thing. With the butter, you can see it's all melted. I'll turn

28:20the heat off now. This is done. Alright, I definitely don't want to overcook the chicken livers. Turn

28:26the heat off. So these livers had about four minutes cooking and a minute's flaming. And we've got some

28:35choices. So a pate can be coarse or it can be smooth. You can make it coarse by chopping by hand, but I

28:41quite like the elegance of taking a liquidiser. And this will just guarantee you the most amazing,

28:47silky smooth pate that you can just put on toast or bread. And it is just sensational.

29:00Then I'm going to add this pack of butter through this pate.

29:05This pate is so indulgent that you don't need gallons of it.

29:17Delicious. Very, very good. I'll give it some salt and pepper. What I'm also going to do is just add a

29:25little bit of water just to loosen it up a little bit. And we'll give it one last little whizz up.

29:34And then we're good to go. I like the idea of putting it in something that can go

29:37on the table or be given as a gift. So I'm going to split it between two. We'll just sort of three

29:42quarters fill that up. The smell is amazing. We'll cover it with the clarified butter and we'll make it

29:52super beautiful. Let that cool down. So if you angle this pan, you'll see how the clarified butter

30:03has floated and the Milky Way has sunk to the bottom. Get yourself a little pan

30:07and you get a nice bit of pour. We'll just skim off the lovely clear golden fat. And there we go.

30:17We've clarified butter. This whey here, you could make scones with that. You can make bread with that.

30:24So it doesn't have to be a waste product. Put the butter onto a gas now because I want to get some

30:30herbs crispy so I can decorate this pate and make it incredible. Sage is there. I'll take some little

30:37tips of rosemary and then I'll take some thyme. I'll count to 10 and then I'll switch it off.

30:54And then we can lay these beautiful herbs in and around the top of our pate.

31:00And then I'll take some of that clarified butter.

31:13All I would do there, just like a little teaspoon of pink peppercorns and they feel really Christmassy.

31:22Beautiful. And then we can get it in the fridge. That butter will set hard and will help preserve this.

31:29You can do this one, two, three days in advance, a week in advance. This is a perfect get ahead recipe

31:35for you to own this Christmas.

31:42The clarified butter has set. That with hot toast is going to be a thing of joy.

31:48We've got a nice mixed salad here with fruit, veg, herbs, all kinds of salad leaves.

31:54And that's an amazing little starter.

31:59I think it would be only right to have a little try. Two or three cheeky little cornichons.

32:07Just slowly just melt through that clarified butter. Scoop it out. Look at that.

32:16Oh, ho, ho, ho, ho. Okay. Let's get in there.

32:27Mmm. The texture is like silk. We have the lovely hot bread.

32:41Cornichon chaser.

32:50Mmm. It, for me, is a perfect Christmas starter. The hot bread, the melting clarified butter,

32:58the crispy sage. Elements of spice in there. It really is a fantastic get-ahead recipe.

33:06Something delicious and something that you made. Happy days.

33:19This Christmas, I've been showing you what we can do to prep incredible recipes in advance.

33:37Filling the fridge and freezer with all the elements of a spectacular festive feast.

33:42From an impressive centerpiece veg pie and an incredible vegetarian stuffing to next level gravy.

33:49Flavored butter for our veggies and an arctic roll that Santa will be proud of.

33:54We'll take everything out of the freezer on Christmas Eve.

33:57And I'll walk you through what we do Christmas morning to bring it all together with hardly any cooking.

34:03So you've really done all of the hard work. You've invested in this incredible feast.

34:14The only thing I want you to think about is timings. So for the Oliver household, we're going to have lunch at one o'clock.

34:20I want to rest this for two hours. So that takes us to 12, 11 o'clock.

34:25Let's talk about cooking this beautiful bird. Now, this higher welfare turkey is around three kilos.

34:32OK, so it's going to need about two hours in the oven. So that will take us to 9 a.m.

34:37And then I don't just want to take this turkey from the fridge cold to the oven hot, right? It won't cook beautifully.

34:43So take the turkey out of the fridge. I'd say two hours before you want to cook it.

34:47So that turkey will come out of the fridge at 7 a.m.

34:50So really just write a little kind of note of your timings.

34:53But to be honest, we've done most of the jobs already, right? Because we've got ahead of the game.

34:57Now, all I'm going to do now is season the turkey, this lovely buttery part.

35:02We can put some salt on that and pepper as well. I'm so excited to cook this.

35:10In the oven at 180 degrees Celsius, which is 350 Fahrenheit, and that's going to be beautiful.

35:16I will go back to it every now and again and give it a nice basting.

35:19So that's taking the fat and putting it over the top.

35:21About halfway through the cooking, I'll take that bacon off the top of the breast,

35:25and it will come off in one piece.

35:27And I'll just let that lovely pale skin get nice and golden again.

35:30But that's going to be amazing.

35:31And to be honest, I haven't got much to do now.

35:34Happy days.

35:42We're around two hours.

35:44Oh, it smells heavenly.

35:46You can see the bacon has come off here.

35:48Always good to use a probe.

35:50You go into the thickest part of the turkey and then turn it on.

35:54Now, you want to have it at least 65 degrees Celsius for at least 10 minutes.

35:58So that is currently 66, okay?

36:01This temperature will keep on going up as it rests.

36:06Carry on giving it a little base.

36:09Two hours of resting.

36:10It won't be cold.

36:11Temperature goes up internally over the next hour,

36:15and then eventually it will start going down again.

36:17And that's what's going to give you a beautifully elegant juicy piece of turkey that isn't overcooked.

36:22It is another level of flavour and texture.

36:25It's worth it.

36:26Straight over to a lovely platter.

36:30Love that.

36:30One last little baste of juices.

36:37And I would just leave it like that.

36:39Happy days.

36:40So here in the pan, we've had the butter and the bacon and also the turkey.

36:46So that fat is now three fats and it's phenomenal.

36:51And we'll put it in a jam jar.

36:52Like, you can keep that in the fridge for weeks.

36:55And if you have any leftover potatoes and veggies, like if you start frying it with a little wodge of that,

37:03flavour, next level.

37:04So in this tray is the potential for the most amazing gravy.

37:09But I'm going to do that in a minute.

37:11Let me just look at this turkey here.

37:13Right, 71 degrees now.

37:15So you can see that temperature is continuing to go up, up, up.

37:19What we are in now is the golden hours.

37:22When this turkey is resting, the oven is free.

37:25When that's free, then we can effortlessly get on to those beautiful get-ahead recipes that are in the fridge.

37:32So we have that incredible gratin that was turned into a centrepiece pie.

37:39Come on.

37:40We have the most amazing potatoes.

37:44I reckon an hour and a half to get absolutely gorgeous.

37:47Then we've got the stuffing here.

37:48I'd give that a good hour.

37:50Then for the pie, an hour as well.

37:52And then the beautiful turkey legs, about half an hour is all you need.

37:55We're just going to stagger that in.

37:57But it's all done.

37:58It's all chilled.

37:58It's all good.

38:00So first up, let's go in with the spuds.

38:04Right in the top of the oven.

38:08Okay, gravy time.

38:10We're going to get the gases on.

38:12We've got this incredible flavour in here from our amazing vegan gravy.

38:17The most delicious thing ever.

38:19Now, for meat eaters, you can put that same gravy into that tray with all the drippings and all the

38:25leftover bits and pieces and you will make the most epic meat turkey gravy, right?

38:29So this is something that can look after everyone.

38:32So look, we're frying off these flavours.

38:34What I'm going to do is break this frying by adding some water to the tray.

38:39So add about a pint and a half, two pints.

38:46Put it on a high heat.

38:48Bring it to the boil.

38:49Then we'll turn it down to a simmer.

38:51Once you've established how many veggie or vegans you've got at your party,

38:54you can put some of that lovely gravy to one side.

38:56So you've got options.

38:58And if not, then we pour it in here.

39:00This is going to be phenomenal.

39:03Let that simmer for like an hour.

39:07The more you simmer it, of course, the more flavour you're going to get from the giblets

39:10and the neck and all the veggies that are going to break up.

39:12I'm going to take some of these resting juices.

39:17This is all yours to have in your gravy.

39:20So very, very nice indeed.

39:23Smells amazing.

39:26I've done my beautiful Yorkshire pudding already

39:28and that only needs a five minute flash in the oven to be nice and hot.

39:31So we really are in a very good place.

39:34High down the bottom.

39:46Stuffing in.

39:48Great.

39:49There's a few things we can start thinking about,

39:51like getting a kettle on to go on our Brussels sprouts and all those lovely greens.

39:55This gravy is now ready to be sieved into a pan.

39:59I use, by the way, a coarse sieve.

40:01So that's what I want. Not too fine.

40:05And then simply just pour this beautiful...

40:08Oh, this smells so good.

40:10Oh my goodness.

40:12This is a thing of joy.

40:18Every last bit of gravy that you squeeze out of this is worth it.

40:24Put that back on the heat to keep warm.

40:29Beautiful turkey legs.

40:31Let's get those carrots on.

40:3420 minutes.

40:35If you remember, that wine will start to boil.

40:39The butter will melt and it will puff up this bag.

40:42So it's nice, dramatic cooking.

40:45Our gravy here is boiling nicely, so we can take that off now.

40:50I've cut the Brussels sprouts in half.

40:53So if we go in here with boiling water from the kettle, season that with some salt.

41:01As soon as it's boiled, we're going to do literally like four or five minutes of steaming on here.

41:06We've got the broccoli, we've got the chard, the peas.

41:09So that's ready to go.

41:10Think it's time to carve this turkey.

41:14Let's move it to the board.

41:16So there's two ways you can carve this turkey that I think you'll love.

41:22First way is get the fork in.

41:23We'll do long strokes with our carving knife.

41:29Look at the juiciness.

41:32Try and carve it as thin as you can.

41:34Don't stress about it.

41:36Right, the second way to carve a turkey.

41:38Run your knife down that centre spine.

41:41Just kind of use that knife to remove the whole breast from the turkey.

41:47Right.

41:50What we can do now is start slicing.

41:55It's very easy because it's off the carcass.

41:58I actually like doing a bit of both.

42:01A bit of theatre on the traditional carve and then a little bit of efficiency.

42:05Right, we can do a nice little pile here of the stuffing.

42:22And this stuffing will be outrageously tasty.

42:25The nice little wings here.

42:29We've got even this crispy bit of bacon that has kind of done a lot.

42:32It's been battered, but it's still crispy and delicious.

42:35And gorgeous.

42:36I'm not going to throw that away.

42:37We've all gone mad.

42:40Let's start getting stuff out of the oven.

42:42Come on, it's Christmas.

42:43We've got spuds.

42:50So good.

42:56We've got the stuffing ready to be turned out.

42:59I'll do that in a second.

43:00And then that beautiful pie.

43:01Come on.

43:03Look at that.

43:04Our veggies will now go on for a quick four to five minutes steam.

43:09And now back in with the Yorkshire pudding.

43:12It only needs like five minutes max.

43:15So veggies, if you remember, we had that incredible flavoured butter, the lovely green one.

43:23So what we can do is very simply put this on top.

43:27It will start cascading down through the holes.

43:30It's going to be properly tasty.

43:34Let's have a look at the carrots.

43:35Oh, the smell.

43:42Then let's get these beautiful spuds.

43:45Let's let them tumble.

43:47Tumble down.

43:48Come on, beautiful roast potatoes.

43:52It's starting to look quite impressive, right?

43:55Take this beautiful stuffing and turn it out.

44:00Come on.

44:03We've got our gorgeous gravy.

44:06It's so silky and comforting.

44:08That is an epic gravy.

44:12So peas, chard, that lovely flavoured butter.

44:18Simple and delicious.

44:23Yorkshire pudding.

44:26The sheer size of this.

44:30Just makes me outrageously happy.

44:37Let's go for it.

44:42Look at that.

44:49Come on, let's go for the turkey.

44:54Let's go for stuffy.

44:55Crispy.

45:00You've got it.

45:02Yorkshire pudding.

45:04Controversial for some, but not for others.

45:08Hot gravy.

45:17My wife gets so excited about gravy.

45:19She has a spoon at the table.

45:21Wrong but right.

45:22Let's go for some of that amazing turkey.

45:27Let's go for some of that amazing turkey.

45:29Mmm, delicious.

45:37Beautifully seasoned.

45:41What we've done here with the legs is just cook it so it falls off the bone.

45:45Let's go for a carrot.

45:48Let's go for a carrot.

45:53Mmm.

45:54Just that little pinch of cumin.

45:57With the clementine really, really good.

46:02The whole kind of principle of getting ahead really works.

46:06In those weeks that you build up towards the big day, shipping away at those jobs and investing

46:11into the fridge and freezer.

46:13Like, you know, you can pick one or two of these ideas or do the whole lot.

46:16It doesn't matter.

46:17But it's the spirit of getting ahead that I promise will look after you and your family and friends.

46:22And this could, this could be the best Christmas ever.

46:41See you soon.

47:04See you soon.

47:08See you soon.

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