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00:00A year can feel a little bit daunting, but not this year.
00:03We're going to cook ahead of time so it takes all of the kitchen chaos out of the big day.
00:11From what we can do well in advance to how to prep in the days and night before,
00:17we're talking delicious starters, epic desserts, incredible veggies and a genius way to cook the turkey.
00:27You'll be so far ahead, there won't be much left to do on the day and I'm going to be with you every step of the way.
00:35So grab your apron, roll up your sleeves and join me on this journey
00:40and make sure this Christmas is all about great food, great company and no last minute stress.
00:56In early December, we can get stuff done way in advance using the freezer as our best friend.
01:03A perfect cook ahead veggie centrepiece, gravy that's good for everyone, sensational stuffing, festive veg
01:11and a winning Christmas dessert already ahead of time so we can all relax on the big day.
01:18I'm going to kick things off by sharing with you the most delicious gratin.
01:28It's a great recipe because you can do it weeks in advance and I'm going to give you not one,
01:32but two ways of serving it so you've got all bases covered.
01:35This special cook ahead vegetable dish adds the perfect oozy cheesiness to your festive feast.
01:44A stunning combo of sliced potatoes and seasonal veg smothered in a herb infused cheesy garlic sauce.
01:52Frozen ahead of time, it's ready to be a potato and fennel gratin or transformed into a superstar centrepiece pie.
01:59I think learning how to do a delicious gratin is a really good principle recipe.
02:06It's going to start off with some milk and some cream and I'm just going to get a pan on to like a medium heat
02:14and put 300 ml of milk into the pan and 200 ml of lovely double cream.
02:22As that temperature comes up, we can get some herbs in there, a couple of bay leaves, get some rosemary in there,
02:29also a classic Christmas spice, nutmeg.
02:35Grate about half of it into this cream and milk with a pinch of salt and pepper.
02:44And then I'm going to take a couple of garlic cloves and just finely slice it.
02:49So this is going to infuse the milk in the most beautiful, garlicky, herbal, spiced way.
02:57It's going to be fantastic.
03:00So look, beautiful potatoes, 800 grams.
03:03I'm going to peel these and all those layers of sliced up potatoes and veggies with creamy, cheesy, herby gorgeousness.
03:12That for me is absolute heaven.
03:16So now that's come to the boil, let's turn it off.
03:19And that smells absolutely incredible.
03:21So I'll leave that for the moment.
03:23To go with these sliced potatoes, we're going to get some onion and finely slice them again.
03:29Now I'm going to use fennel.
03:31It's really fresh.
03:32It cooks super sweet.
03:34And these stalks you can just finely slice as well.
03:37They'll be utterly delicious.
03:39The best thing about this recipe is you can do it before Christmas.
03:44And once we've made it and cooked it, we can pop it in the freezer, no compromise, right?
03:50So we have this beautiful milk and cream, which is fantastically scented.
03:55Remove the herbs and the bay.
03:58They have done their job.
04:00I want to add some cheese.
04:01I'm going a little bit Italian with some parmesan, but then some great British farmhouse cheeses.
04:08So I've got some fantastic cheddar here, but you can pick the cheeses that you love.
04:13And I want about 100 grams.
04:17I'm just mixing the cheese and the residual heat from the milk and cream will just slowly melt that into a kind of rustic cheese sauce.
04:26That is the basis of our flavour.
04:29So, take a little dish, about kind of like 10 inches wide.
04:34I'm going to get some greaseproof paper, scrumple it up, and I'll give it a little season now with salt and pepper.
04:42So just fan that around like that.
04:45Any old how, frankly.
04:48And another bit, shuffle in, pat it down.
04:52Then we can take our amazing cheese-scented sauce and just pour that over.
04:59Oh, yes.
05:02I love it.
05:04And as it cooks, all the veggies will soften up.
05:07And then the sauce will bubble up in and around everything.
05:11We're going to cook it now, cool it, and put it in the freezer.
05:14When I want it, I can take it out the day before, and then I can turn it into a fantastic side dish.
05:20Or you can turn it into the most amazing showstopper of a pie.
05:24This is about getting things done in advance, but giving you options.
05:28So, one great dish, two ways, giving you loads of choices.
05:32Happy days.
05:32Happy days.
05:38Beautiful.
05:39That goes in the oven for one and a half hours at 180 degrees Celsius, which is 350 Fahrenheit.
05:44While that gratin is cooking, I want to show you how to make homemade pastry.
05:51Now, you can buy short-cost pastry, phyllo pastry, and puff pastry, but the texture is much more optimal when you make it yourself.
05:58It's a very simple recipe.
06:00Half fat to flour.
06:01So, we've got 500 grams of plain flour, and then half the amount in weight of butter.
06:09So, 250 grams.
06:11Get a nice pinch of salt, then rub the flour into the butter.
06:16Almost into like little cornflake pieces.
06:20What I love about these get-ahead recipes is this idea that we can build up an arsenal of deliciousness
06:29in our fridge and freezers to make Christmas Day the easiest one ever.
06:35Now, the exciting thing about making your own pastry is you can flavor it.
06:39And I want to use walnuts.
06:41I've just got 50 grams here.
06:43If you grate them, you create a walnut flour.
06:47And then I'm going to take one lovely egg.
06:52Give it a little whisk up.
06:54Now, I'm not over-mixing it or kneading it because I want it to remain short.
07:01Short means crumbly, like that.
07:03And you might need just a little splash of water.
07:09Just kind of almost hug it together.
07:13And cut this in half and press it out into two, sort of, two-centimetre discs.
07:20They'll defrost much, much quicker.
07:22Grab some greaseproof paper.
07:28So, wrap it up for Christmas.
07:30Literally for Christmas.
07:32So, there you go.
07:34Homemade pastry, ready and raring to go.
07:37This can simply go in the freezer until you need it.
07:42So, this has been cooking for an hour and a half.
07:53Just carefully take the lid off.
07:55It'll be steamy, so watch out.
07:58Look at that.
07:58Oh, goodness gracious.
08:00Let this cool down.
08:03I'll put the tinfoil back on top.
08:05We can put it in the freezer.
08:06One week, two weeks, even months.
08:08Okay?
08:09No compromise.
08:10Then, when you want it, the day before, we take it out of the freezer.
08:14Okay?
08:14And we can turn it out.
08:15Now, if you want it as a gratin, you simply take that frozen gratin back into this dish.
08:21Bit of cheese on top.
08:22And then, the next day, into the oven.
08:24180, 40 minutes.
08:26Golden, blipping, perfection.
08:28Fantastic.
08:28Or, we can use it for the most amazingly insane vegetarian pie.
08:35So, if we've made this and frozen it a few weeks before Christmas, I'm going to show you
08:40what to do on Christmas Eve to turn this delicious side dish into a show-stopping centerpiece.
08:48Whenever you want to use it, just get it out the day before and put it in the fridge.
08:52So, I want to get our pastry.
08:54I did it into two pieces, remember?
08:56Once that's defrosted, take the greaseproof paper, like that.
09:01We put the pastry on top.
09:02Some more greaseproof paper.
09:04So, the double greaseproof paper method guarantees you have no cracking or breaking.
09:11That is what we like at Christmas.
09:14So, this is looking really good.
09:19Cut it into a little circle like that.
09:22Put a little bit of flour on there.
09:23Now, go over with our gratin.
09:29Take this greaseproof off.
09:31I want about an inch around the outside.
09:35This is the base.
09:37Very flipping, exciting.
09:40Then we'll go back to our pastry.
09:41And I'll do exactly the same.
09:45But this time, of course, we've got to go over the top and down the sides.
09:49So, we need it to be slightly bigger.
09:51So, a little flour here.
09:54Rolling pin.
09:56And then I'm going to get that pastry and roll it up over the rolling pin.
10:01Super simple, right?
10:02Put the pastry to one side.
10:04I'm going to get myself two eggs, two bowls, egg whites into one.
10:11What we can do is use the yolks for the outside to create the most incredible golden egg wash that will make it look so, so special.
10:22Then here with the whites, I can use to really stick the pastry to the pastry so we don't waste anything.
10:33Then we simply take the pastry and we just casually roll it over like that.
10:40Then we press it on the top, gently, and down onto the pastry.
10:46It's really easy.
10:48And we'll trim it off.
10:50It's roughly an inch away from the pie.
10:56And then let me show you how we can do the edges here.
11:00I'm going to take my thumb and forefinger and use my finger to push it in between.
11:04And then we go to the next one.
11:07So we're sealing it and we're giving it a nice Christmassy flourish.
11:13Use the egg yolks on the top.
11:16Like that.
11:19And give it a nice little coat.
11:21What you can do is take a little knife, get down on your knees, just go from the centre and using just the weight of the knife, don't push it down at all.
11:31Just score it down in a little curve.
11:36Because as that cooks, that little score is going to just open up and part slightly.
11:43Just get your knife in now, in a little crisscross.
11:46That lets the steam out.
11:48And look at that.
11:49That is a beautiful pie.
11:50That is a centrepiece.
11:51And what I do now is just get it carefully onto a tray.
11:56So in theory, if you're doing the whole get ahead thing, we would put that in the fridge nice and safe.
12:00You could do it Christmas Eve or even the day before that.
12:03But I want to cook it for you now so you know what you're going to get.
12:06Simply put it at the bottom of the oven so you get a nice crispy bum.
12:09And we cook it for one hour at 180 degrees Celsius, which is 350 Fahrenheit.
12:13Come on.
12:23Look at that.
12:26I love the scores.
12:27I love the cracks where the juices are just spilling out.
12:31Let's get a nice little slice.
12:33that is like opening up a beautiful little edible Christmas present perfectly cooked pastry
12:43right let's have a try
12:46we went in too far mmm oh that is delicious I mean double carb with a flouncing of fennel
13:04and beautiful oozy creamy cheesy gorgeousness the nutmeg here is just phenomenal that is so so
13:13delicious that in the middle of the table with all the Christmas trimmings it's going to be amazing
13:18two recipes in one give yourself options happy blooming Christmas
13:43behind every great roast dinner is an incredible gravy and I want to show you a fantastic get ahead
13:51gravy that is not only going to please the meat eaters but the veggies and the vegans and the
13:56gluten-free yes I've got you covered this Christmas gravy is an absolute game changer with a dried
14:05mushroom and herb stock blackberry jam and festive port it's rich comforting and really is good for
14:12everyone perfect to get all wrapped up well ahead of Christmas now for meat eaters like having gravy
14:19made out of stock and bones and all the kind of meat drippings and stuff like that that is easy big
14:24flavor achieved but if we wind back to veggie and vegan world you need a few bits of technique and
14:30ingredients to make it utterly undeniably delicious and I've written this recipe so we can actually look
14:37after everyone we're starting with two onions just roughly chop those nice big pan on a medium heat
14:44in here we go with some olive oil we're going to go in with our onions and we'll start to fry these off
14:51then I've got some lovely carrots here so the carrots have had a nice little wash don't peel them
14:57there's a lot of flavor in the skin and we'll simply just split these in half and then roughly chop these as
15:03well so onions in carrots in now instead of just kind of putting liquid on there and boiling straight
15:12away what I want to do is invest time into concentrating and caramelizing all the natural
15:18sugars in the onion and the carrots right that's going to give us color we want gravy to be dark
15:24right and it's going to give us massive flavor season a little bit with salt and pepper now celery
15:30it's fantastic it's fragrant and we're just going to roughly chop that up and as that fries away I
15:38want to start thinking about a nice beautiful stock I'm going to use dried mushrooms now look at these
15:45dried mushrooms are amazing you can get them from the supermarkets and when you dry mushrooms it's
15:52really hearty flavors that you're going to get from this and just a small amount will make all the
15:58difference put in here like a litre litre and a half of boiling water we're going to rehydrate
16:04the mushrooms and they'll start giving off incredible color so what else can we do things like rosemary
16:12you can put that also into this lovely homemade stock we're going to go in with some bay leaves
16:19and some lovely thyme as well it's all flavor I'll add now your typical veggie stock cube into here
16:26now there's all kinds of different yeast extracts that you can get this is a fantastic way to give
16:32your veggie vegan gravy more color more depth of flavor and a nice base of seasoning so let that
16:39infuse now let's have a little look at the pan it's getting dark now don't be afraid of that
16:44add fresh herbs to this as well so some rosemary goes in bay leaf we take a little bit of thyme
16:53now I'm going to use a couple of nice teaspoons of blackcurrant or blackberry jam this sweetness
17:00balances your beautiful gravy so I'm going to stir that in with a nice lug of port
17:05the jam and the pork makes this an amazing christmas gravy and then a little tomato puree
17:14so a couple of tablespoons and then two tablespoons of gluten-free flour and of course if no one
17:24coming to your party is gluten-free just use regular plain flour and then just a couple of
17:30tablespoons of vinegar will transform this like you have to trust me we want your taste buds to
17:36be firing on all cylinders like bass mid and treble right surround sound flavors
17:44now this goes in let it sizzle up it's all good so bring that to the boil and let that simmer for
17:50about 10 minutes it smells incredible pull out the herbs like the rosemary they have done their job
18:07so we can get rid of those and ladle this into this liquidizer the color looks phenomenal
18:15we're going to put this on top like that we don't want any mishaps
18:20and we'll start on the lowest setting super super low slowly slowly
18:28then we can increase that speed
18:35so that's it i'll push this through the core sieve
18:40just look at that flipping away beautiful right let's have a little try
18:45this is your opportunity to check the seasoning
18:51big bold delicious elegant that is an epic gravy that is probably in my opinion one of the
18:59best veggie vegan gravies i've ever had right and i like that consistency the color's amazing
19:04we have now got epic gravy done right weeks before christmas the stress has gone we're never
19:10going to run out but also on christmas day when you're resting the turkey
19:14right we just take that fat off the tray with all the sticky bits in the bottom and we put that in
19:18there simmer it away and you're going to get the best turkey gravy as well this is a win-win scenario
19:23so you can put it in tupperware you can put it in these little bags but it's just a brilliant thing
19:28that gives you choices and that's going to free up time and hopefully make this the best christmas ever
19:43if you can make a really good stuffing at christmas people seem to go wild for it and
19:47i've got an amazing recipe that you can do well ahead of the game which means you can devote more
19:51time to flavors and textures we can make it up get it in the freezer and then before christmas day we
19:56can defrost it this is going to be good my festive get ahead stuffing is brilliantly veggie packed with
20:04scrumptious squash herbs spices fruit and nuts prep and freeze in advance as the perfect little
20:10present to yourself this christmas so there's many many ways you can do a stuffing and obviously the
20:16history of stuffing was all about stretching the meat further but we're going to make this vegetarian
20:22i want to introduce a few new flavors that i think are really christmassy and really delicious
20:26so at the base of this is a button-up squash so get the tip of the knife put it in nice and safely here
20:32and then just bring it down like that then pick it up move it around the tip is still in we're going to
20:38go down it's nice and easy okay remove the seeds but you don't have to remove the peel because it's
20:46really delicate really thin and sweet and nutty go down the length of the squash again nice and
20:52carefully some nice red onions and then cut them into quarters add a little bit of sea salt we want
21:02some pepper and also best friends with squash by the way is ground coriander so a teaspoon and a nice
21:11little pinch of cinnamon in there as well and then a classic spice that's often under loved nutmeg
21:22half a nutmeg goes in and then just a little olive oil so get your hands in there toss it all up
21:32so this goes in the oven for about 40 minutes at 190 degrees celsius which is 350 fahrenheit
21:38and this will be the base of the best stuffing ever
21:48so the squash is nearly done and i've got some lovely sage here and i want to show you a little tip
21:53that will transform this herb into something very special just a little olive oil and just massage it
21:58and then if i sprinkle this over the squash just for five ten minutes in the oven they will go crispy
22:04crisp so if you have a little look at this you can see it's already shrunk and that shrinking is
22:12concentration of flavor let's sprinkle this over the top right and putting that back in the oven now
22:16for five ten minutes these will go really crisp
22:24so a typical stuffing would often have nearly always bread like bread crumbs 500 grams i've got there
22:31remove the crust first and traditionally you would always make stuffing with stale bread so what i'm
22:39going to do is rehydrate it with milk and we're just going to pour some milk in let's say a couple
22:47of hundred meals and it will just soften it up squeeze it out so this excess uh milk here we can just lose
22:56that so look you can see now this is light and spongy let me just touch my hands now currently this stuffing
23:06is vegetarian if i swap the milk for water which is still very traditional it will be vegan and if
23:13you wanted to you could take a little batch of this beautiful stuffing and mix it with some sausage meat
23:19and have a meat version as well they're all incredible so look oh the colors and the smells
23:28and you can see how crisp this has gone
23:30unbelievable amazing flavor so now what we can do is bejewel this beautiful stuffing
23:43i've got some cranberries a nice little handful sweet and sour secondly like a little handful of
23:50pistachios and just cut through some of these
23:52i'm going to use some of these vat packed chestnuts that is the flavor of christmas come on
24:03so we can leave some whole some halved like that and then some we can literally break up like a little
24:09powder and sprinkle that on top now in with the bread i use the back of the spoon to kind of squash it
24:18so this is done now right you can put it in the fridge for like two or three days easy peasy or get
24:25it in the freezer like weeks before if you want to be super in advance it's a great job done and dusted
24:31so what i would do if it was frozen is just take it out on christmas eve let it defrost and then once
24:35that's defrosted i like to do two things with the stuffing the first thing is i take a third and i'll
24:40stuff that into the turkey and that way it'll absorb all the cooking juices it'll be soft and gorgeous
24:46but then i take the other two thirds and i love to put it into a bowl or a tin and then that way
24:53we can roast it in here and get crispy edges a completely different experience and i promise
24:57you people will be screaming about your stuffing so this is non-stick so i just like to double
25:04make sure it's non-stick by rubbing it with some olive oil then i'm going to take two-thirds of this
25:09lovely mix and pop it in here think of it almost like the most delicious christmassy
25:16edible sandcastle this goes into the oven at 180 degrees celsius which is 350 fahrenheit for about
25:24an hour until golden crisp and delicious
25:26look at that come on so simply get your mold and then hope for a turnout that works i'm feeling good
25:47about it look at the sage as well that is exactly what i wanted
25:59get in there look at that crispy on the outside soft in the middle
26:05and obviously i've just cooked this to show you but i have to taste as well to give you my professional
26:11opinion it's really soft and light on the inside on the outside it's crunchy
26:23and those little kind of bejeweling of lovely cranberries and the lovely pistachios and the
26:28chestnuts it's absolutely blooming delicious that's another really important job done and dusted so it's
26:34going to make your christmas a little bit easier this year love it
26:57flavoured butters i think are an amazing principle that will serve you and your family really really
27:03well and especially at christmas this is like a little bank a little library of flavors in the form
27:09of butter that can go into so many dishes leftovers christmas day boxing day and beyond
27:16my flavoured butters are the easiest way to get ahead with big flavour this christmas i'm making one
27:23with fresh parsley watercress and hot horse reddish to go with a gorgeous platter of greens
27:28and a mouth tingling prosecco orange and cumin butter that's perfect with carrots
27:34super simple and done in advance to add big flavour to veggies on christmas day
27:40so in here pestle and mortar get some lovely parsley stalks and all i've also got some watercress it's nice
27:48and mustardy and beautiful so just pound it up the little seasoning of salt helps create a little bit of
27:56abrasion just give it a bash for 20 seconds hardcore and look at it it's green rustic now this is a fresh
28:06horseradish you just give it a little peel and then you can grate it and of course it's hot and spicy
28:12you can buy the jarred stuff creamed or not it doesn't matter so we've got parsley watercress and horseradish
28:20nice and then something that works really really well with this is lemon we'll use the zest because
28:26it's our best friend and the juice so make up your own combos look there's no real right or wrong
28:33and a little bit of lemon juice goes in here salt and pepper to season it and then we'll go in
28:40with a pack of butter
28:41now if you think about having three or four of these in your freezer at christmas time
28:48then you can dedicate one combo to brussels sprouts and then one combo to some lovely carrots
28:55and for me when you look at the christmas table when each thing has got its own single-mindedness
29:00and unique flavour profile that is when you've got a feast of all feasts now i want to show you how to
29:07store this flavoured butter let me just wash my hands cut two sheets of greaseproof into quarters
29:16like this get this butter divided into four put this on top like that and press it down
29:26because it's nice and thin when it's frozen it's going to be a nice little envelope and i can just
29:30put it over a plate of something and it just goes ah and melts straight away and each one of these little
29:36envelopes is like a little love letter to a piece of fish or a little bit of greens and that's the
29:42way i look at it so in the freezer we go uh let me show you because i've got one i made earlier if i
29:48just peel this off what we have is a lovely little disc and they melt really really quickly right classic
29:56combo we're going to go orange and cumin and that with veggies particularly carrots is absolutely
30:04amazing so in a pestle and mortar again i'll go in with some salt some pepper some thyme you could use
30:10any woody herb but i think thyme and carrots is really really nice so i'm just going to pick off
30:16the leaves like that we'll get into a pan here just like a couple of teaspoons of cumin seeds and just
30:23toast it up by toasting it you'll just reawaken those natural oils and the flavours and it'll just make
30:29a massive difference a couple of little bashes and we're done back to our little zester orange cumin
30:42thyme and garlic an amazing combination so again using that pestle and mortar or it could be a food
30:49processor or a lot of chopping and scrunching so i'm going to go in now with two cloves of garlic
30:55garlic and we've got the toasted cumin there just kind of crack them oh the smells
31:06and then in with the butter
31:13let me show you a different format to store this flavoured butter i just get a bit of greaseproof
31:21like that and get the butter in there like that and then roll it up twist up the ends like a
31:27christmas cracker get it nice and tight and then if you put that in the freezer for like five minutes
31:31it will firm up a bit then you can slice it into little pre-portioned discs and then later on weeks
31:37months later take a little disc and put that on something delicious to make it extra extra special
31:42right let's get this in the freezer so if you've got ahead and frozen your butters a few weeks before
31:48christmas i'm going to show you exactly what to do on christmas day to give your veggies a big hit
31:54of festive flavor i'm going to give you two recipes to celebrate these gorgeous butters this christmas
32:01the first recipe i just love because it's a little bit bonkers it's a little bit eccentric it's very
32:08christmas so it's carrots in the bag simply get a wide piece of tin foil on the bottom i'll have two pieces
32:16like that and then grab a little plate press the tin foil down into the shape of the plate
32:24then i've got some lovely carrots here look at these these have been washed cut them into little
32:31angled pieces like this cooking in the bag is primarily about steaming right the moisture goes to
32:39the top of the bag and then evaporates down again and goes to the bottom and boils up again you're just
32:43kind of basting whatever you're cooking in that bag with that flavor so it's clever let's get our
32:49beautiful butter out of the freezer and a little bottle of something nice because it's christmas time
32:57so in this recipe you've got that incredible marriage and combination of butter and then liquid
33:03which is in the form of some nice bubbles right because it's christmas time but it could be white wine
33:09it could even be red wine it could be cider it could be orange juice it could be water
33:15merry christmas so let's just put a little splodge of the good stuff in there and uh i'll have a little
33:24splodge of stuff in there as well if you want to put some herb in time tips i'll take a bit of that
33:32so two pieces of tin foil in the bottom just to keep it nice and solid one piece on the top if you
33:38egg wash the side of this little envelope when you seal it no steam will get out and all of that flavor
33:45and that liquid will stay in that little foil envelope and then it will puff up like something
33:51crazy out of a cartoon so just put that over the carrots like that fold it up and pinch and you can
33:59see this is quite a robust thing now this can go in the fridge you can do it the day before christmas
34:03two days before christmas and then on the big day you can do this on the hob which is really
34:08convenient and as this starts puffing up a little bit and you'll hear the tin foil just going kink kink
34:12kink kink kink then turn it down to medium give it about 20 minutes and you'll have the most delicious
34:18carrots ever right let me show you how to take simple humble greens and make them spectacular
34:25at christmas time oven space and hob space is at a premium so when you can't go out you go up so
34:32what we're going to do is have boiling and steaming so brussels sprouts go in and then when it comes to
34:39your layers what i love about this is you just get another little steamer insert and you can add
34:43another veg right like a cabbage leaf just kind of have fun with it whatever your family loves and then if
34:49you wanted to add some peas you absolutely can and then with five minutes to go before you want to
34:55eat your christmas dinner kettle boiled brussels come up to the boil then we go on with our steamer
35:02all very chill all very nice they'll literally only need like four five minutes max and then
35:08it's butter time so we can take our fantastic frozen get ahead butter and i'll lay that on the top here
35:24lid back on top and that butter's just gonna over the peas broccoli charred through the holes onto the
35:33lovely cabbages and the last bits going through the holes will go onto the brussels down the bottom
35:39happy days
35:44let's get a nice little platter we can lay out the different veggies at the lovely peas
35:53cavalo nero and kale and then with the last empty steamer we can use that as a colander
35:59and if you need any liquid for your gravy you can use that
36:02and look at that a lovely little platter of quickly cooked greens let's have a little try
36:13delicious horseradish watercress it's an amazing combination let's do the carrots come on look at
36:20that it is brilliant get a platter it's hot so use a pair of tongs just to pick it up
36:28imagine that going to the christmas table the turkey platter
36:31the gravy seaming away you got the veg but then at the table all confident
36:35and that is the coolest thing ever i think this is the quickest easiest way
36:43to big flavor on christmas day
36:58i've got a delicious festive dessert that is the perfect get ahead recipe
37:07this is my christmas arctic roll the fantastic principal recipe for any time of the year but
37:13i want to show you how you can make it incredibly christmasy my get ahead chocolate arctic roll is
37:19the perfect combination of festive flavors and the best bit it can all be done well in advance
37:27with a clementine flavored no-churn ice cream and cranberries wrapped in a decadent chocolate sponge
37:33this is the ultimate treat to add a bit of sparkle to your christmas table
37:37it is so so simple first up let's choose the flavor clementines the flavor of christmas
37:46remove just the beautiful orange zest this is full of flavor so get a pan on the heat
37:53by squeezing this juice into the pan right we'll reduce it down and it will give this beautiful ice
37:59cream the most amazing flavor i'm going to use five nice juicy clementines
38:06now in the bowl here we're going to go in with 600 milliliters of double cream
38:11and start to whisk it up get the air into it you want it to be soft peaks which is thickened
38:18and definitely not thick don't over whisk it
38:22so that is how i want it nice and soft nice and delicate
38:26so into here i'm going to get a tin of condensed milk this is normally about sort of 400 grams
38:33so think of this almost like your basic vanilla ice cream we've got the syrup here you can see the
38:39juice has gone down by a quarter if you want to cool it down quickly literally just get the pan
38:46and i just hold it into a little bowl of cold water this is christmas intensified
38:53then we back it up with the zest and then we just fold it through
39:01and put it into a little tray like this flatten it out a little bit that tiny little bit of zest
39:08leftover beautiful and you can do this a week two weeks three weeks in advance but i want to show
39:15you how you can turn this into an epic classic christmas dessert whack that in the freezer for three
39:21or four hours and then it'll be ready and raring to go
39:28right let me show you how to make the simplest chocolate sponge get yourself three lovely large
39:32organic eggs into our mixer
39:37and in with a hundred grams of golden caster sugar
39:42i think that is looking pretty good so the way to tell if it's ready is you can see that it's like
39:57almost tripled in volume then i'm going to take 75 grams of plain flour put it through a sieve
40:05and i'm going to flavor it with cocoa powder 25 grams pretty much a heaped tablespoon
40:14and then we're just going to fold it through
40:20so what i've got here is a typical baking tray this is 38 centimeters by 25 i've rubbed it with butter
40:27bit of greaseproof paper and then in we go with our lovely chocolate sponge
40:34get it to those corners
40:38so this goes in the oven for just 10 minutes at 180 degrees celsius which is 350 fahrenheit nice and gently
40:45the sponge has had just under 10 minutes i've got a damp clean cloth here which i'll lay out
41:00and then i'll get some greaseproof paper
41:05and then i want a little bit of golden cast sugar just to sprinkle on top
41:09this just gives the sponge a little finish super old school love it okay let's get our sponge
41:16and i'm just going to turn it out super confident one two three
41:22and then while it's warm just start getting that bit of greaseproof paper
41:29it's very satisfying
41:32what i'm going to do is fold over the greaseproof paper
41:35and start to loosely fold it up
41:38by rolling this up while the sponge is still warm it's flexible if i let that flat sponge cool down
41:46and then i went to roll it up it would most likely crack multiple times which isn't as cool
41:51so let that cool down let the ice cream freeze and when that's ready to go then i'll show you how
41:56to put this all together
42:08the ice cream has just frozen beautifully and then whenever i want to use it i just place it in the
42:15fridge for like 15 20 minutes and it's scoopable pretty quick here is the sponge part which has
42:22cooled down and i'll just unfold this i'm going to take this beautiful cranberry sauce
42:30and i'll give it a nice thick layer
42:35then i've got some chocolate orange here take a little watch and then break it up over the top
42:41like that but do whatever chocolate you like
42:45right push this to one side
42:47then we've got our beautiful no churn ice cream
42:50so this is a fun bit i'm going to take a bit of the greaseproof paper
42:56and i'm going to take this ice cream
43:01then i'm going to grab the greaseproof
43:05don't worry about it getting messy roll it up and use your hands just to push it
43:11into a kind of cigar shape squeeze the sides and we can just roll that like that
43:15don't worry about the mess get your sponge
43:18and then basically we can unravel it just put it on like that
43:24then we roll it up as tight as possible
43:28then get yourself some foil
43:31to roll it up and really put pressure on it as you do it
43:36then you can go to the outside like a christmas cracker and squeeze it
43:40and roll it up and then you get that fantastic shape right so that now goes in the freezer you
43:45can do this a week before two weeks before it is the most brilliant get ahead dessert whack it in
43:51there and then you're ready and rocking
43:54so if we've made this and frozen it a few weeks before christmas i'm going to show you exactly
43:59what to do on christmas day to serve up this deliciously decadent get ahead dessert
44:06so once it's frozen up it's really robust and when you're ready and raring to go unwrap it
44:11like a christmas present actually this is a nice christmas present
44:17now i quite like the idea of giving it a dusting of cocoa powder right just to give it that nice
44:24finish after like a couple of minutes out of the freezer and you can slice through
44:29hallelujah hallelujah it's just beautiful go for another one look at it guys retro arctic roll
44:47oh merry christmas honestly santa's going to be so proud of you to start kind of like taking holly
44:59and all that kind of melarchs come on let's make it look nice i want something for the top take
45:04a little bar of chocolate right and we're just going to slowly but surely drag this towards you
45:10and that's what you get put it on the top let me show you on the white chocolate
45:22let's get rudolph in on the act you can take little sparklers come on merry christmas
45:31and if i just try a little bit here
45:42oh come on the sourness of the cranberry with that beautiful clementine ice cream is a thing
45:50of joy and wrapped in that chocolate sponge is just so good
45:54that is what it's all about this really could be the best christmas ever
46:01next time i'll show you how we can get ahead in the days before christmas with a stunning starter
46:08the most incredible way to cook turkey and a batter for an epic yorkshire pudding
46:14all done and dusted ahead of time merry christmas everyone
46:24that's being served up next monday night at eight or right now if you just can't wait and have a few
46:28quid in your pocket stream the whole series on channel four plus go on call it an early christmas
46:33present to yourself next tonight minute by minute a brand new troubling case comes under investigation
46:38in 24 hours in police custody
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