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00:30Hello and welcome to our Christmas kitchen.
00:33Christmas is almost upon us and today we are simplifying those dishes
00:36that can be a bit tricky to get right
00:38so that your kitchen will be a disaster-free zone this December.
00:42Yes, we start the day in an indulgent way with our French toast muffins
00:46with the perfect hollandaise to drizzle over your eggs.
00:50And it's bye-bye to mushy sprouts with Lisa's Brussels sprout gratin
00:53alongside her legendary roast potatoes that are fluffy and crunchy every time.
00:58And let me say, they're legendary.
01:00Well, if we're talking about legendary,
01:01we can't go without John's foolproof stuffing and knockout gravy.
01:05A must-have on any Christmas table.
01:07And our alternative to Christmas pudding is our ginger bun tin Christmas cake
01:12bursting with all those lovely Christmas flavours.
01:14And I'll be bursting at the seams with that menu
01:17so sit back and let us take you through those Christmas conundrums.
01:25These French toast muffins are a little labour of love.
01:28You can top them with whatever you like,
01:29but we're using English muffins to add some va-va-vous.
01:32We're also going to va-va-vamp this brunch up even a little bit more
01:36with some creamy hollandaise sauce, which we know can be tricky to get right.
01:40And of course, you can buy it, but you can't beat the freshly made stuff.
01:44And actually, if we show you a few tricks,
01:46you'll be actually confident enough to make hollandaise yourself.
01:48Yeah, it takes a little effort, but trust us,
01:50when we say it's worth it, it really is.
01:52In fact, see for yourself as that's exactly where we're going to start.
01:55Yeah, I think people get scared of it because it splits.
01:57It does, yeah.
01:59And the reason it splits usually is either too hot or it's too cold.
02:03But there is a little secret that's about making a reduction.
02:05This is the most difficult bit.
02:07And it's about 100ml of each white wine and vinegar in a saucepan.
02:12And when I say reduction, all the reduction is
02:14is intensifying the flavour of something
02:17so you get a stronger, more concentrated flavour.
02:21Some peppercorns and a couple of bay leaves.
02:24Right.
02:24And then it goes on the stove.
02:26Right.
02:27And you bubble it away until it becomes reduced to this,
02:30which is about three tablespoons.
02:32That's it.
02:32Amazing.
02:33You can have a little bit more if you want.
02:34That's not a problem.
02:35OK.
02:35Three egg yolks.
02:36Yeah.
02:37Three tablespoons of our reduction.
02:39And then we're going to add to that a teaspoon of mustard.
02:42The thing is here is the same...
02:45If people talk about making mayonnaise,
02:46again, they think it's a bit tricksy.
02:48It's not tricksy.
02:48It's also about speed,
02:49about doing things quite quickly.
02:51So the big secret here is
02:53take your egg yolks,
02:55take your reduction,
02:56take your mustard
02:57and mix it all in the bowl first
02:59before you put it in the blender.
03:00Could you do this without a blender?
03:02Yep.
03:03You can.
03:03Because you just do it in a bowl
03:05over a warm...
03:07So a bain-marie?
03:08Yep.
03:08And you just whisk it?
03:09That's it.
03:10OK.
03:11But this is so much quicker.
03:12So much faster.
03:13It's all in control.
03:15But once your egg yolks and the mustard
03:17and the vinegar are all inside the bowl,
03:19whip them around
03:21and they will go from being shiny
03:23to being dull.
03:26Yes.
03:27To blend into it.
03:29All that goes into our blender
03:31and then we've got 300 grams of butter
03:34which we've melted.
03:35Yeah.
03:36It should be warm.
03:37Doesn't need to be clarified.
03:38This whole thing about clarified butter.
03:41Don't worry about it.
03:42Why?
03:42Because I'm not going to add any salt to this.
03:44Right, OK.
03:45And butter is salted.
03:46The whites in the bottom is just water.
03:48So it's fine.
03:49It's fine.
03:50We're also blending at high speed.
03:52So it's going to be a lot faster,
03:53a lot easier.
03:55Take that one out.
03:56There.
03:57I'm just going to use the pulse button.
03:59Yeah.
03:59So you pulse it.
04:03So it starts to blend together
04:05and it goes from being sort of,
04:07it starts to change in its texture a little bit
04:09and then slowly
04:11and if it does split,
04:15we can add a bit of water to it,
04:16boiling hot water.
04:16And it's starting to change sound.
04:20Yeah.
04:21And colour.
04:22Turn it off.
04:22OK.
04:23So as soon as it changes that sound
04:24and changes colour.
04:25Because that sound
04:25is now going to show us
04:27that it's starting to thicken up in there
04:28and it's all together
04:29and becoming nice and creamy.
04:31Now, if you want to stabilise that,
04:33say you're not going to use it for half an hour.
04:35Yeah.
04:35The easy thing to do is get a kettle
04:37and then turn your blender back on again
04:40for a second
04:42and boiling water just a tablespoon.
04:46That's it.
04:53Looks lovely.
04:54Yeah.
04:55Delicious.
04:55Look.
04:56So now, if you look at this,
04:58pour that into here.
05:02It's a lovely, rich, creamy,
05:03Holland-Oise sauce.
05:04Yeah, fantastic.
05:06It will hold for about half an hour.
05:09It's very difficult to warm it up again.
05:11Right.
05:11So if you just keep it warm in a bain-marie
05:13and that way it won't get too hot.
05:14So you can just put it in a bain-marie
05:15Yep.
05:16And just put a bit of cling
05:17over the top or something.
05:18That's it.
05:19Perfect.
05:19Okay.
05:20So for our French toast muffin,
05:22we've got two eggs
05:23which I'm just going to crack into this tray.
05:26A little splash of milk.
05:35And a nice grind of salt.
05:42They look like perfect eggs in there, don't they?
05:46They do.
05:46Aren't they great?
05:51And I'm just going to whisk them up.
05:53They look smart.
05:54It's Christmas time.
05:55Might as well be smart with them.
05:56Yeah, I like this.
05:57I like this little recipe.
05:59We were practising this for a while, weren't we?
06:02And the thing with English muffins
06:03is that they have quite a hard outer coating.
06:07So just cut them along the side like that
06:13and then the other way
06:14and that will get them in.
06:16So how many do we want?
06:18Should we just do one?
06:20Do four?
06:20Do the four.
06:22There's something really lovely about muffins
06:23but you do need them definitely to be toasted.
06:26A little bit of light olive oil into a pan.
06:28I'm going to make this sort of cream cheese mixture.
06:32Cream cheese and some dill
06:33and a bit of lemon juice together
06:35just to have something quite a bit of zingy
06:37and lovely to go across the top.
06:39Right, these are ready.
06:41These have had a nice little sit in their egg mixture.
06:45I think these are a lovely thing to serve over Christmas.
06:49I think you're always trying.
06:51You know, there is that sort of feeling of
06:53you've got to step up your game a bit
06:55because people are coming over
06:56and, you know, you've got people in the house
06:59that aren't necessarily always in the house
07:01or you just want to make it special
07:03just for your family.
07:05Just doing different things
07:06so a different type of eggy bread
07:08by making your muffins
07:09instead of just normal plain bread.
07:12Well, you know how I feel about...
07:13Something, you know, different.
07:14You know how I feel about Christmas.
07:16I'd be really happy...
07:17No, I don't. Please tell me.
07:18I'd really...
07:19I'd be happy to have Christmas every day.
07:22I think Christmas is great.
07:24There's decorations, there's nice things to do.
07:26And that means he'll just...
07:27He loves it. He loves it.
07:28...making it just a little bit more special.
07:30Then a bit of butter goes into here.
07:32That's fine.
07:33Mmm.
07:33Now, let that cook away.
07:35We're going to get some nice colour on those.
07:37The reason that a lot of Hollandaise splits
07:38is because of the amount of lemon juice people put in.
07:40Right, okay.
07:41Taste it now.
07:42And then this is where we decide
07:44if we're going to put lemon juice in or not
07:45or how much lemon juice goes in
07:46because that's quite sharp.
07:49So I'm going to put a tiny bit of lemon juice in
07:51but the lemon juice now will give it a little bit of a lift.
07:53But if you put the lemon juice in too early, it can split.
07:56Now, if it does split,
07:58over a bain-marie or just a bowl of water over a warm pot,
08:03just warm it very gently
08:04and add to it a couple of tablespoons of water
08:07and that can work.
08:09The other alternative,
08:10and we used to do this in the kitchen,
08:11don't tell anybody.
08:13Whatever you do, don't tell anybody.
08:14There's a secret.
08:15Don't tell anyone.
08:17Anyone that's watching, don't tell anyone else.
08:18Don't tell anybody, stick blender.
08:21A stick blender sometimes can be a real saviour.
08:24You've got a jug like that
08:25that's just starting to split on you.
08:27Yeah.
08:27Boiling water and a stick blender in there
08:29really, really quickly
08:30and up it comes.
08:33Wow.
08:33There's a quick trick.
08:34Dill cream cheese, which is looking really nice,
08:37some ham, our muffins,
08:39and then a couple of cakes.
08:45They're looking and smelling delicious.
08:48I'm going to leave that to you
08:49and I'll tell you why.
08:51I'm going to do these, finish these off.
08:53I think pepper on a bit of French toast
08:56just makes a little big difference.
08:58I'm going to put these onto a plate.
09:00We've got in here a little bit of
09:02what I would call brown butter now
09:04in that pan.
09:06And so while the pan's nice and warm,
09:09here, I'm just going to add
09:10the rest of that mixture.
09:12Oh yeah, because you want to make
09:13your scramblers.
09:17My scramblers, as you call them.
09:20You make your scrambled eggs.
09:21Can I take one of these?
09:23You take whatever you like.
09:23You build away.
09:24That's what I've bought them for.
09:25If I can, you can just do your brekkie now,
09:27can't you?
09:28I certainly can.
09:31What am I going to have?
09:32What am I going to have?
09:33I have a little bit of ham.
09:35This is why Christmas is so fun.
09:39Because you can do those extra bits.
09:41You might have a bit of leftover cream cheese.
09:43You might have some smoked salmon in the fridge.
09:45Whatever it is that's in and around the place,
09:48it can go on your French toast muffins.
09:51Soft boiled egg here.
09:53Literally put the egg in boiling water
09:55six minutes.
09:56Six minutes and it will always be
09:58really lovely.
10:01Look at that egg there.
10:03I'm doing a spoonful of cream cheese.
10:06Nice.
10:07And then on top of that,
10:10put your hollandaise.
10:12Yeah.
10:13A nice big piece of ham.
10:16So this is really going to become
10:17almost like a cheats a benedict.
10:19Look.
10:20Yeah.
10:20Scrambled eggs across the top.
10:24Look at that.
10:25A bit of cheese.
10:28Oh, look at yours.
10:29All pretty.
10:30Dill.
10:30Oh, yeah.
10:31All Christmassy.
10:33So pretty.
10:35What, do you want some hollandaise?
10:36Yes, please.
10:37A really good amount.
10:40There.
10:44Yum.
10:45Shall I put some dill on mine as well then?
10:47Shall I?
10:48Do you mean Lisa?
10:49I've got jealousy here.
10:52Look at that.
10:53They look so delicious, don't they?
10:56Look, there we are.
10:57Pretty things like that.
10:59My mouth is watering looking at this.
11:00It's decadence, but it's Christmas.
11:03It's the sort of thing you just want to eat
11:05and then veg out on the sofa after eating it.
11:07No time for vegging out though, Jono.
11:09But we do need to get the veg out
11:10because coming up it's two veggie delights.
11:13Legendary roast potatoes
11:14and roasted frost and sprout gratin.
11:17We'll see you soon.
11:19Welcome back.
11:30Today we are taking on those Christmas dishes
11:32that are easy to make but also easy to get wrong.
11:35We're talking roasties that crunch,
11:37sprouts that are crisp and gravy that's rich.
11:40And there's plenty more in store for you, including this.
11:44And there's our gorgeous Christmas Eve pie.
11:46You can serve it warm or if it doesn't get finished,
11:48which I very much doubt that will happen.
11:51You can always pop it in the fridge
11:52and have it on Boxing Day.
11:53So tempting.
11:54But before that, it's competition time.
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12:26Here's what it sounds like to join our ITV Winners Club.
12:30Christmas this year, yeah,
12:31it's obviously going to be pretty special.
12:33I've got some standards to keep up now.
12:35I'm going to have to get some pretty amazing gifts.
12:37But yeah, it's a nice position to be in.
12:39Enter now to be in with a chance
12:41to win a luxury escape.
12:43Text SUN to 888323.
12:45Text costs £1.50
12:47plus one standard network rate message.
12:49Go to the website.
12:50Entries cost £1.50.
12:52Call 090-416-19222.
12:55Calls cost £1.50
12:56plus your network access charge.
12:59Or post your name and phone number
13:00to JL2 PO Box 7558
13:03Derby DE1 0NQ.
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13:08Lines close on Monday the 5th of January
13:10at 3pm.
13:12Good luck.
13:13First up are the roasties.
13:15I think we can get really stressed
13:16about trying to create the crunchiest,
13:18the most flavoursome roast potato.
13:20But my version that I've been using forever
13:22only needs a tiny helping hand
13:25to get results.
13:26And you're not talking about
13:27a helping hand from the Christmas elf,
13:28are you, Lisa?
13:29No.
13:29I'm talking about one of the most versatile things
13:32in my cupboard, a stock cube.
13:34But before I get to that,
13:35I need to prep the potatoes.
13:37So with potatoes,
13:39potatoes, there's a rule of thumb here.
13:42The potatoes start off cold,
13:43cut them up into quarters,
13:45bring them to the boil,
13:46and once they're boiling,
13:48boil them for three minutes,
13:50and then you drain them.
13:51Right.
13:51One thing you don't do
13:52is you're not gentle.
13:54You're not gentle with the potatoes.
13:55I think it's one of the things
13:56we sort of worry about food
13:57and we get concerned about it.
13:59So potatoes are going to be drained off,
14:01but then I'm going to tell you...
14:03Put some oil into the pan.
14:04And get that in the oven straight away
14:06so the oil is hot.
14:07There is nothing gentle
14:09about Lisa and her potatoes.
14:11190 degrees,
14:12that's the sort of oven temperature you want.
14:17So these have been in...
14:18They've been brought to the boil
14:20three minutes on a simmer
14:22and then drained.
14:23And just give them a good bash around.
14:26And you can see
14:29that there's little flowery edges
14:31to those potatoes now.
14:33If you put potatoes
14:34into boiling hot water,
14:35what happens is they're boiling,
14:37the outside starts to disintegrate already,
14:39but the inside doesn't cook.
14:41Yeah.
14:41And then they bash into each other,
14:43all the starch comes out,
14:44the water becomes really, really thick,
14:46and the potatoes never cook properly.
14:47Absolutely.
14:48So the oil's hot.
14:53Hot oil.
14:53And it just starts to split in the middle.
14:57And then you just crumble your stock cube.
14:59You can use any stock cube you like.
15:02And then...
15:03Tumble in our potatoes,
15:07all of them.
15:10And give them a really nice scrunch around.
15:16And then I'm going to add
15:17a little bit of salt and pepper.
15:19We don't need much
15:20because that stock cube
15:21has got quite a nice bit of salt.
15:23And seasoning in.
15:25But just a little bit.
15:26But as you can see,
15:27by the way,
15:28Lisa's just been stirring those around.
15:29There ain't nothing gentle
15:30about the way she does her potatoes.
15:33It's got to be
15:33a little bit of gusto, doesn't it?
15:35A little bit of gusto.
15:36Even halfway through,
15:37you give them a bit of a rummage.
15:38I do, yeah.
15:39So those are now going to go into the oven,
15:41190 for about an hour.
15:42But definitely 20 minutes in,
15:45start giving them a little rummage.
15:47And then maybe a bit longer.
15:49So I probably check them twice in that hour.
15:52Or yours.
15:56Now.
15:56Now we're going to do the sprouts.
15:58Last Christmas.
15:59I gave you my heart.
16:00I gave you raw sprouts.
16:03Last Christmas.
16:05So I have to tell you something.
16:06I asked John to do the sprouts for me.
16:08I said,
16:08if you can cook them
16:09and I'll make up
16:10this lovely little crispy gratin.
16:13And he cooked them
16:14for such a small amount of time.
16:16It's sort of,
16:17you know how chefs tend to do that?
16:19Things are really not cooked.
16:21You know, veggies.
16:23Do you know what I mean?
16:24Anyway, so when we went
16:25to bite into them last Christmas,
16:27they were too hard.
16:29Anyway,
16:30so now we've rectified that,
16:31worked out what we've done wrong.
16:33So sprouts go into boiling water
16:35and they cook for three minutes.
16:36Then they're drained.
16:37Yeah.
16:38And they go this color.
16:39They're no longer bright green.
16:40They're sort of cabbage colored green.
16:42Yeah.
16:42So then I'm going to cut these in half.
16:44But we drain them
16:45and then put them onto the paper
16:46to dry the paper off.
16:47Just to dry them
16:48because I think otherwise
16:49they do get really soggy.
16:51So I'm going to add
16:52breadcrumbs,
16:54cheese
16:54and some crunched up hazelnuts.
16:56Am I splitting all the sprouts?
17:00Yeah.
17:01Because we didn't split
17:02the sprouts last Christmas.
17:03We just did them whole.
17:04No, we're doing that this Christmas.
17:05That's why,
17:05because we've now
17:06sorted out the recipe.
17:07See,
17:08it's my fault
17:09but we didn't split them.
17:10Now we have.
17:11Well, maybe we didn't split them
17:12and that was why they were hard.
17:15The other thing
17:16I always remember
17:17with Christmas
17:17is that people concerned
17:19about the turkey.
17:20The funny thing is
17:21that the potatoes to me
17:23are one of the things
17:24that people sort of go,
17:25oh, you know,
17:26I don't know what to do
17:27but they say,
17:28oh, I put the potatoes
17:29in the oven
17:30and they seem to take,
17:32they didn't cook properly.
17:34Maybe because at Christmas time
17:35you've got so much
17:36in your oven
17:37that your oven temperature
17:38drops down.
17:39Yeah.
17:39Well, there's two things to do.
17:41One, turn the oven up
17:42or two, just cook them
17:43a little bit longer.
17:44Yeah.
17:44It is a really good tip
17:45to start off Christmas
17:47earlier than you think.
17:49So I've oiled my hands
17:51and not all the sprouts.
17:52This is a great trick.
17:54So therefore...
17:54You do this with root vegetables,
17:56you do this with a lot of vegetables
17:57when you roast them
17:58because a lot of veggies
17:59get really greasy.
18:02Pepper.
18:03Yep.
18:04Do they actually look attractive
18:05this year, darling?
18:06They look lovely,
18:07much better than last year, John.
18:10I'll lift that one down.
18:12What did you do wrong at Christmas?
18:14He undercooked the sprouts.
18:16So that can go into the oven now
18:19if you wanted to.
18:20And then, as I say,
18:21you can keep them warm.
18:22So what I tend to do as well
18:23is just squoosh them around.
18:27Or you can wait
18:28till your potato's got
18:29like 20 minutes to go.
18:30Yeah.
18:30I'd say get it in the oven.
18:32Do you know what?
18:32Get it done
18:33and out of the way.
18:34And then you can always
18:35just refresh them.
18:36Absolutely.
18:37So these go in the oven as well
18:39and they'll take you
18:39about 20 minutes.
18:41As I say,
18:41take it out when the potatoes,
18:43if the potatoes aren't quite ready.
18:45So that then gives us
18:46plenty of time
18:47to have a clear up
18:48and have a look
18:49at another tasty dish.
19:00The first thing we're going to do
19:02is make our filling.
19:03I've cooked up some chicken
19:04with some leeks.
19:05I've added some tarragon,
19:08salt and pepper,
19:09a couple of chicken stock cubes
19:10and some ham.
19:12And I've given that
19:12all a good cooking up
19:14until the leeks are soft
19:15and there's no pink meat
19:16in the chicken.
19:17Then I've added some milk
19:19and a little bit of flour
19:20and I've left it to cool.
19:21I've used chicken and ham
19:22in this pie
19:23but you can pack it full of veggies,
19:25swap the chicken out for potatoes
19:26or some kind of meat substitute.
19:29There is no shame
19:30in using pre-made pastry
19:32if it means that you can enjoy
19:33making the pie
19:34without any fuss
19:35go for it.
19:36So that's in my tin.
19:37I'm going to add my filling.
19:41Make sure you get it
19:42into all the corners of the pie.
19:46That pie is packed full of filling.
19:48Brush some beaten egg
19:50around the outside
19:51of the pastry case
19:53so it seals.
19:55Then we're going to get
19:55another sheet of pastry.
19:57Pop that on top.
19:58I'm going to press it down
20:00into the edges.
20:01Careful not to let
20:02your filling poke through.
20:03I'm just going to trim around
20:04the edges with a knife.
20:06Decorating your pie
20:07does not need to be super challenging
20:09to make it look absolutely gorgeous.
20:11On this pie
20:12I'm going to add a bit of plaiting
20:13around the outside.
20:14I'm going to pop Merry Christmas on top
20:16and some Christmas trees
20:17and some stars.
20:18That's it.
20:19Most of it apart from the plaits
20:20has been done using a stamper.
20:22So if you've got some cookie cutters at home
20:24cut out some different festive shapes
20:26pop them on top of your pie.
20:28First thing you need to do
20:29is egg wash the entirety
20:31of the top of your pie
20:32to make sure
20:33that your decorations stick.
20:36To do the plait
20:37it really is very very simple.
20:39You just want three strips
20:41of pastry
20:42about a centimetre thick
20:44and then you literally
20:46just plait them
20:47like you would hair.
20:49Outside
20:50into the middle
20:51other side
20:52into the middle
20:53just make sure you're
20:54keeping the pastry flat
20:55then it gives it that nice
20:57sharp look.
20:59What we're going to do now
21:00is going to pop plaits
21:01around the outside
21:02of our pies.
21:04Just remember
21:04whatever decorations you add
21:05onto your pie
21:06just give them a quick egg wash
21:07so that they go lovely
21:09and brown in the oven.
21:10Next up
21:11I think maybe some Christmas trees.
21:14Gonna pop some stars on now
21:16for a starry starry
21:17this guy
21:18and then I'm going to pop
21:20my Merry Christmas
21:21across the middle.
21:26And the final thing
21:27very important
21:27when making a pie
21:28we're going to create
21:29some steam holes
21:30but I'm going to do this
21:31as snow
21:32all over the pie
21:33so it looks
21:35like snow falling.
21:37And that's it
21:38I've preheated my oven
21:39to a 180 degrees C fan
21:40200 degrees conventional
21:42and that's going to go in
21:44for a good
21:4540 to 45 minutes
21:46until it's lovely
21:47and golden brown.
21:55And there's our gorgeous
21:56Christmas Eve pie.
21:58You can serve it warm
21:59or if it doesn't get finished
22:00which
22:00I very much doubt
22:01that will happen
22:02you can always pop it
22:03in the fridge
22:04and have it on Boxing Day.
22:05The whole family
22:06will love it.
22:06Thank you for that.
22:09Our two gorgeous sides
22:11are now ready
22:11to come out of the oven
22:12and the kitchen
22:13is smelling so gorgeous.
22:15Right, so
22:16the sprouts
22:17we did put back
22:17in the oven again
22:18but they look amazing.
22:20And you can see
22:21they've got little
22:22crispy bits
22:23as you turn them over.
22:24But you did give them
22:25a bit of a stir
22:26didn't you?
22:26Yeah, they do need
22:27a little bit of a
22:28shuffle around.
22:29Yeah, listen to this.
22:32That's Christmas.
22:34It is, look at them.
22:37Put them onto
22:38our lovely little
22:39Christmas robin plate.
22:42And these,
22:43look at these
22:43delicious sprouts
22:45all going sort of
22:46a bit crispy
22:46around the edges
22:47that's what you want.
22:48These roasties
22:49will be gone in minutes
22:50and these sprouts
22:50will get the love
22:51they deserve
22:52from everyone
22:52at your table.
22:54Gorgeously crunchy
22:54with a nutty
22:55and crispy top.
22:57Yumbo.
22:58And after the break
22:59it's two more
22:59foolproof recipes
23:00sausage, sage
23:01and chestnut stuffing
23:02and a rich
23:03luxurious onion gravy.
23:05Do come back
23:06for those.
23:18Welcome back
23:18to our Christmas kitchen.
23:20Yeah, we are
23:20taking the stress
23:21out of your big day
23:22by tackling those
23:23tricky dishes
23:23that can be a bit
23:24hard to get right
23:25but we'll show you
23:27how to pull it
23:27out of the bag
23:28every single time.
23:29Now it's time
23:30for our sage
23:31and chestnut stuffing.
23:32It can be a bit bland
23:33and claggy
23:33if you're not careful
23:34but John's stuffing
23:35is ace.
23:37We're also showing you
23:38how to nail the gravy
23:39because let's face it
23:40it can make
23:41or break
23:42your Christmas dinner.
23:43We're going to do
23:43onion gravy today
23:44but let's start
23:45with this stuffing
23:46because you know
23:47as well as I do
23:48it's a pretty good one.
23:50It's so good
23:50that everybody
23:51asks for it
23:52and usually John
23:52has to make a sink
23:53full of it
23:54because it is that
23:55delicious
23:55and then give it
23:56out to people
23:57but it is a really
23:58nice thing to give
23:58as a present isn't it?
24:00It's a great thing
24:00because actually
24:01you can make it
24:01a couple of days
24:02in advance
24:02you can cook it
24:03and you can then
24:03freeze it
24:04that's easy enough
24:04you can break it apart
24:05we are actually
24:06later on
24:07going to be using
24:08some of these
24:08leftovers
24:09so you can't
24:09eat at all.
24:10No we are
24:11we're going to use
24:11it for another dish
24:12coming up
24:13but it's also
24:14really nice
24:14if you go to
24:15charity shops
24:15and you buy
24:16little dishes
24:16that are oven proof
24:17in the charity shop
24:19then you can
24:20give them
24:21a present
24:21so onions
24:23bacon
24:24chestnuts
24:25out of a vacuum
24:26packed bag
24:26some sausage meat
24:28not a lot
24:28breadcrumbs
24:29granny smith apples
24:31because they are
24:31nice and sharp
24:32and green
24:32and some sage
24:33in here
24:34onions
24:35and a little bit
24:36of oil
24:36and a touch
24:37of butter
24:37not very much
24:38but I can smell
24:39that butter
24:39so when you say
24:40not very much
24:41I think it's
24:41a Christmas
24:42version of
24:42not very much
24:43that is
24:44now what I'm
24:44going to ask you
24:45to do
24:45if you don't mind
24:45is you're going to
24:46season that for me
24:47now
24:47not with any salt
24:49but just with
24:49lots and lots of
24:50pepper
24:50the thing about
24:52pepper is
24:52that pepper
24:53comes alive
24:54with a little bit
24:55of heat
24:55I'm just going to
24:56wash my hands
24:56because I've been
24:57playing with bacon
24:57and I'll keep
25:00keep an eye on this
25:02a little bit more
25:04pepper because
25:05you're right
25:05it really does
25:06add a zing to it
25:07and then into
25:08a bowl
25:09a separate bowl
25:10and this is going
25:11to go in
25:11the warm onions
25:12and bacon
25:13are going to go
25:14into a mixture
25:15but I'm going to
25:17just do some
25:17sage leaves as well
25:18just tear some
25:19sage leaves up
25:20and if you tear
25:22herbs
25:24they really come
25:26alive rather than
25:27chopping them
25:27smell that
25:28it's amazing
25:30the difference
25:31good Christmas
25:32but don't be scared
25:34about cooking those
25:35onions down
25:35until they start to
25:37smell like cooked
25:38onions
25:38that's done
25:41okay
25:41now
25:42big mixing bowl
25:44breadcrumbs go
25:45into the bowl
25:46take a bowl
25:48a smaller bowl
25:50with your sausage
25:50meat
25:51and add to that
25:53some water
25:53and I'm just going
25:55to mix that
25:55together
25:56sausage meat can
25:58go lumpy
25:58but add the water
25:59to it and it
26:00becomes lovely and
26:01soft
26:01right
26:02so that goes into
26:03there with the
26:03breadcrumbs
26:04which is fascinating
26:04now our chestnuts
26:06go in with our
26:06onion and sage
26:07and bacon mixture
26:08I love these
26:09backpack chestnuts
26:10they're absolutely
26:12brilliant
26:12and it's another
26:13thing that we
26:14sort of only use
26:14at Christmas
26:15a bit like the
26:16poor brussel sprout
26:17they only get used
26:18at Christmas
26:19and they're so
26:19delicious
26:20wash my hands
26:21that can now be
26:22turned off
26:23and if you're happy
26:24with the way it
26:24smells that's good
26:25news
26:25smells gorgeous
26:26Granny Smith apples
26:27it's owed to
26:28Australia
26:28Australian apples
26:30but they're also
26:30really sharp
26:31a box grater
26:32or a big grater
26:33and don't have to
26:34worry about peeling
26:35them
26:35the other thing is
26:37Granny Smith apple
26:38doesn't break down
26:39right
26:40you get
26:40it keeps
26:41its structure
26:42so if you make
26:43an apple pie
26:44you sometimes use
26:46half Granny Smith's
26:47and half
26:47and half cookers
26:48and half cookers
26:49because the Granny Smith
26:50keep their shape
26:51but that means
26:52when you grate this
26:53you still get
26:53a lovely texture
26:55in with that stuffing
26:55and so there is
26:57three apples in here
26:58which seems like
26:59quite a lot
27:00because you want
27:00the moisture
27:01and the sweetness
27:02you get a lovely
27:03sweetness
27:04and sharpness
27:05which is good
27:06but apple juice
27:07if you don't have
27:08a lot of apples
27:08you've only got
27:09a couple of apples
27:09instead of using
27:10water with the
27:10sausage meat
27:11apple juice will
27:12work just as well
27:13because you'll get
27:14that lovely sweetness
27:14that goes with it
27:15into there
27:16in the apples go
27:18and this is where
27:20the fun starts
27:21you've got to
27:22use your hands
27:22here
27:23fun starts right
27:24here
27:24just almost
27:26stir with the
27:26end of your fingers
27:27so the sausage meat
27:30and the apples
27:32and the breadcrumbs
27:33become one
27:34open the centre
27:37of that whole thing
27:38up
27:38so you've got it
27:39almost like a
27:40sort of a rim
27:41around the outside
27:42and then all those
27:43go in
27:43okay
27:44do you want me
27:44to do that
27:45you could
27:45I'll hold this
27:46and you can
27:46push them in
27:47right
27:48so usually
27:50what will happen
27:52is
27:52this will be
27:53done in the sink
27:54and there'll be
27:55a load of it
27:56and there'll be
27:56a kilo and a half
27:57of sausage
27:58mixed meat
27:58and a lot more
28:00apples
28:00and a lot more
28:01chestnuts
28:01and anything else
28:01to go on
28:02and I make it
28:03and then do it
28:03in different trays
28:04different styles
28:05different things
28:05and some of it
28:06just gets kept
28:07and used either
28:09on boxing day
28:10or it gets frozen
28:11and then it gets
28:12used up
28:13and actually
28:14heat it up
28:15in the air fryer
28:16the stuffing
28:17is very good
28:18right
28:19now that goes
28:20a small tray
28:22because you want
28:23it to be quite thick
28:24yeah
28:24it should be
28:25the thickness
28:25of a pie
28:25stuffing in
28:29don't push it
28:30down too much
28:31because it'll
28:31go gloopy
28:32and then
28:36if you could
28:38put a couple
28:38of bits of sage
28:39across the top
28:39there's a little
28:41thing that I don't
28:42tell people about
28:43when I usually
28:43make the stuffing
28:44I give them the
28:45recipe
28:45but there's one
28:46thing that I
28:47sometimes leave out
28:48that I do this
28:52I take butter
28:54just a little bit
28:57of butter
28:58just a bit
28:59it's Christmas
29:00Lisa
29:00it is John
29:01butter doesn't
29:03count at Christmas
29:04it doesn't
29:05that now goes
29:06in the oven
29:07for I would say
29:08at least
29:0835 to 40 minutes
29:10but do it at
29:11180 and just
29:12let it tick away
29:12okay
29:13I've got a
29:14stuffing in the oven
29:15already cooking
29:15that's why I haven't
29:16put it in just yet
29:16so Nana's onion gravy
29:19Nana's onion gravy
29:21Christmas time
29:22was so special to her
29:23because the family
29:25would come over
29:25and she was so
29:27like in love
29:28with her food
29:29so in love
29:30with her food
29:31I wonder where
29:31you get that from
29:33then
29:33but she had to have
29:35onion gravy
29:35and onion gravy
29:36was always the big thing
29:37it was the juice
29:38that was left over
29:39from the roasting
29:40it was the stock
29:41the onions
29:42but the onions
29:43went like this
29:43yeah
29:44you've been stirring
29:45away
29:45these lovely onions
29:47have been cooking away
29:48for a good 15 minutes
29:50but there's a secret
29:51here because
29:51we're making onion gravy
29:52there's a way
29:54to make the onions
29:54go brown
29:55yeah
29:55if you put a little
29:56splash of vinegar
29:57with your onions
29:58there's some sort
29:59of chemical reaction
30:00that goes on
30:00and they go brown
30:01so brown onions
30:03stock
30:04a little bit of flour
30:06and some butter
30:06and then we add
30:09about 30 grams
30:11I've got a kilo
30:12of onions in here
30:13right okay
30:14a kilo of onions
30:15and then we want
30:16to thicken it
30:16butter
30:17goes in
30:21and this happens
30:23really quickly
30:23as long as your
30:24onions are brown
30:25don't be frightened
30:26to browning your onions
30:27no
30:28there we go in there
30:30nice bit of colour
30:32some flour
30:34about 30 grams
30:36of flour
30:36equal quantities
30:37of flour and butter
30:38and then
30:39oh this is a real
30:41amazing gravy
30:43to have
30:44and you could make
30:45all of this
30:46ahead of time
30:46couldn't you
30:47your gravy
30:47oh this is the
30:48great thing
30:49and last year
30:51if you remember
30:51what we did
30:52we went over
30:52to Victoria and Alan's
30:53place
30:54is we put
30:54the gravy
30:55into a thermos flask
30:56yeah and we took
30:57it with us
30:57took it in the back
30:58of the car
30:58yeah
30:59so again asking people
31:00Christmas time to bring
31:01things thermos flask
31:02are brilliant
31:03wrapping stuff up
31:04in tea towels
31:05keep things warm
31:05but the edges of the pan
31:06might look like
31:07they're starting to go
31:07darken
31:08you'll want that
31:09that's important
31:10add our stock
31:11and because we've got the flour
31:17and stuff in there
31:17our mixture starts to thicken
31:20so we've got that
31:22and then it
31:23I mean it looks really rich
31:24almost like a french onion soup
31:25it really does
31:27but I really like that
31:28and I'm going to add a little bit
31:29more water to it
31:29I mean I've already eaten
31:31quite a bit
31:31today
31:32but this
31:33can't resist it
31:37slightly dark on the top
31:41which is nice
31:42slightly crispy and crunchy
31:44across the top
31:45look at this
31:46there
31:47all buttery and rich
31:49oh my gosh
31:50and in there
31:50we've now got
31:52shall I pour this gravy into here
31:54oh wow
32:00some gravy
32:01some stuffing
32:03and in here
32:04there
32:05look at that
32:07and we haven't broken the bank
32:08have we really
32:09no
32:09beautifully moist
32:10flavourful stuffing
32:11and this really rich
32:13luxurious gravy
32:13it's absolutely delicious
32:15thanks Nana
32:16it's all gravy here
32:17I can tell you
32:18and this
32:19I could just keep eating it
32:21it's absolutely delicious
32:23well don't eat too much Lisa
32:24because otherwise you'll be stuffed
32:26and we've still got
32:28ginger Christmas cake to come
32:30yep
32:30we'll see you after the break
32:31look I've had to dip it in gravy
32:33hello again
32:47and great to see you
32:48we have got our
32:49festive alternative
32:50to Christmas pudding
32:51next with our
32:52ginger bunting
32:53Christmas cake
32:53plus we have another
32:55irresistible dessert
32:56finish with some shavings
32:58of dark chocolate
32:59chocolate cream
33:01cherries
33:01what more could you want
33:03at Christmas
33:03delicious
33:04but first
33:05it's competition time
33:07the countdown is on
33:08for the chance
33:09to win a prize
33:10worth a massive
33:11£10,000
33:12firstly
33:13there's £5,000
33:15in tax free cash
33:16perfect for boosting
33:18the new year budget
33:19but that's not all
33:20you and a guest
33:21could be jetting off with Kenwood travel
33:23for a luxury
33:24seven night
33:25all-inclusive stay
33:26at the five star
33:28Blue Waters resort and spa
33:29in Antigua and Barbuda
33:31you have till 2027
33:33to travel
33:34remember there's always
33:35a guaranteed winner
33:36here's what it sounds like
33:38to join our
33:38ITV winners club
33:40Christmas this year
33:41yeah it's obviously
33:41going to be pretty special
33:42I've got some standards
33:44to keep up now
33:45I'm going to have to get
33:46some pretty amazing gifts
33:47but yeah it's a nice
33:48position to be in
33:49enter now
33:50to be in with a chance
33:51to win a luxury escape
33:53text
33:53sun
33:54to
33:54double eight
33:54three two three
33:55text cost
33:56£1.50
33:57plus one standard
33:58network rate message
33:59go to the website
34:00entries cost
34:01£1.50
34:02call
34:02090
34:0241619
34:042222
34:05calls cost
34:06£1.50
34:06plus your network
34:08access charge
34:08or post your name
34:10and phone number
34:10to JL2
34:12PO Box 7558
34:14Derby
34:14DE1
34:150NQ
34:17entrance must be
34:1818 or over
34:18lines close on
34:19Monday the 5th of
34:20January at 3pm
34:22good luck
34:22like most people
34:24we usually serve
34:25up a Christmas
34:26pudding for dessert
34:27but we are finding
34:27more and more
34:28that people are
34:28eating less and
34:29less of it
34:30in favour of
34:30other things
34:31yeah
34:31so our offering
34:32today is a
34:33gingerbunt tin
34:34Christmas cake
34:35full of all the
34:35good stuff like
34:36black treacle for
34:37rich golden flavour
34:38and golden syrup
34:39for a caramelised
34:41buttery taste
34:42and it doesn't
34:43end there as we
34:44are topping it
34:44off with cardamom
34:45custard
34:46you'll see that
34:47creation later
34:48but first it's
34:49all about the
34:49cake
34:49ok so you've
34:51got golden syrup
34:52and black
34:53treacle
34:54in equal quantities
34:55in a pan
34:56and warmed up
34:57together
34:57that's it
34:58190 grams of
35:00each treacle
35:01and golden syrup
35:02warm gently
35:03just so it
35:04becomes liquid
35:04and then we
35:05then take that
35:06and let that
35:06cool down
35:07a bit
35:07in another pot
35:08we're going to
35:09put 480 mils
35:10of milk
35:10yep
35:10and then into
35:12that we're going
35:12to put 190 grams
35:14of soft brown sugar
35:14right
35:15and this is just
35:16going to stir away
35:17so we're not
35:18making it
35:18bring it to the
35:19boil or anything
35:19we're just dissolving
35:20that brown sugar
35:22in the milk
35:23yep
35:23two eggs
35:24which we're going
35:24to beat separately
35:25with a little pinch
35:26of salt
35:26so they become
35:27nice and liquid
35:28yep
35:29it is funny about
35:30Christmas pudding
35:30isn't it
35:31well I think
35:32we always have to
35:33have a Christmas pudding
35:34but it has got
35:35smaller every year
35:36because you sort of
35:37we always have one
35:38and we always light it
35:40and then we always sing
35:41we wish you a Merry Christmas
35:43and so we do that
35:44every year
35:44but last year
35:45for Christmas
35:46after Christmas
35:47what happened was
35:48I brought home
35:49most of the Christmas pudding
35:50yeah and you didn't eat it
35:51I did
35:52I ate big wedges of it
35:53it was really cold
35:54I loved it
35:54rightio
35:55now for the spice
35:56ground ginger
35:57you're going to do
35:57one and a half tablespoons of
35:59so it's a good lot of ginger
36:01because it's a ginger cake
36:02yeah
36:03and one and a half teaspoons
36:04of cinnamon
36:05yeah
36:06one and a half teaspoons
36:08of mixed spice
36:10I love mixed spice
36:11and then
36:12one and a half teaspoons
36:14of bicarb
36:16right
36:17and I'm going to put
36:18this bicarb in
36:19with the 400 grams
36:20of self-raising flour
36:21I'm going to sieve
36:22the whole lot
36:23if you put in
36:25too much bicarb
36:26that can actually
36:27make the cake
36:27fall apart
36:28so just
36:28take it easy with that
36:30and
36:31you can tell
36:33it's quite an old recipe
36:34actually
36:34because it talks about
36:36sieving flour
36:37and most recipes
36:38these days
36:39don't sieve flour at all
36:40yeah
36:40we can see that
36:41it's all mixing together
36:42nicely
36:43and the smell
36:43of the cake
36:46is amazing
36:46I love ginger cake
36:47can you put the rest of that flour
36:48in there for me
36:49I can
36:49thank you
36:50and then now
36:51into that
36:53we're going to add
36:55190 grams of butter
36:57which is just softened
36:58in cubes
36:59and rub it in
37:00as if we were making
37:01crumble for the top of
37:03apple crumble
37:03right
37:04yeah
37:04when was the last time
37:06I made apple crumble
37:06I don't know John
37:08so warm milk and brown sugar
37:11that's ready
37:12treacle and golden syrup
37:14butter into our flour
37:16and now start to rub
37:18all that together
37:20and I can rub all that together
37:21so if you want to
37:22make some custard
37:23you go for it
37:24I'll start the custard
37:26so it's equal quantities
37:28of milk and cream
37:28so we've got 250 of milk
37:30and 250 of double cream
37:33and I'm then going to take
37:36six cardamom pods
37:37and you can just give them
37:39a little crush if you want
37:40depending how
37:42I can't actually read
37:43see if that's six
37:45you can give them a little crush
37:49if you want
37:49what I love right now
37:50is you and I at the stage
37:51I can't quite read the label
37:53of the spices
37:54you can't work out
37:55how many cardamom pods there are
37:56oh I need my glasses
37:59oh John
38:00what's happened to us
38:01oh I think we're happy though
38:02we're in the autumn of our years
38:03oh absolutely
38:04so that's going to heat up
38:07and I'm going to get that
38:07to sort of just bring it
38:09to the boil
38:09that's where people make
38:11a mistake with custard
38:12or people get scared of custard
38:14because you always worry
38:16that you're going to curdle the eggs
38:17because what you also need
38:18is six egg yolks
38:19and then 65 grams
38:23of caster sugar
38:25and I'm just going to whisk those together
38:28and you whisk them
38:33until it gets a little bit paler
38:36and a little tip here as well
38:39is if you've got a
38:40if you've got a dishcloth
38:42something that's a little bit wet
38:44just put it underneath
38:45it holds your bowl down
38:47and gives you enough grip
38:48so you can concentrate
38:50on getting those egg yolks
38:52a little lighter
38:53there we go
38:55lovely smell of cinnamon
38:58and ginger
38:59I think it's a really nice idea
39:02for Christmas
39:03a ginger cake
39:04yeah
39:06I'm actually just putting
39:07my golden syrup and treacle
39:08into my milk
39:10just to cool it down
39:10a little bit
39:11so it's not too hot
39:12so then mix all that together
39:14so now our flour
39:16butter
39:17spices are all in the pot
39:18add to that
39:19a mixture of our milk
39:20and our golden syrup
39:22and treacle
39:23give that a little bit of a stir
39:25around so it's not too hot
39:27and then now
39:28add to that
39:30our eggs
39:32I'm just going to
39:32I'm going to need a whisk
39:33yep
39:34here you go
39:35add to that the eggs
39:38and you beat it together
39:41and it is almost the consistency
39:42I think of a thick pancake batter
39:45like an American pancake batter
39:47but look at that
39:48how good is that
39:50really lovely
39:51and the smell of it
39:53is gorgeous
39:53just lovely
39:55be careful not to stick your fingers
39:57inside the Bundt tin
39:58once it's been greased and floured
40:00grease and flour it really really well
40:02and once you've floured it
40:03turn it upside down
40:04to get rid of any extra flour
40:05that's on it
40:06let it sit
40:07and then in it goes
40:09into here
40:16and let it gently go
40:21fill in
40:22to our tin
40:23there we go
40:25look at that
40:30that now goes in the oven
40:32for between 45 minutes and an hour
40:34now that seems like a big time difference
40:36at 180 degrees
40:37but because your Bundt tin is so big
40:40bring it out and just check it
40:44it shouldn't be wobbly in the centre
40:47it should just start to fall a little bit
40:49and it might crack just a small amount
40:51and that's away you go
40:54so I'm just going to pour my milk
40:57into a jug
40:58and I'm sieving it so that I'm taking out the cardamom pods
41:01but also so that that milk is not too hot
41:06it's just two different stages of cooling it down
41:09before it goes into the egg mixture
41:11because we don't want it to curdle
41:13which is one of the main things that goes wrong
41:16so into my eggs
41:18I'm going to add my milk and my cream to my eggs
41:21and this is the secret
41:25like making mayonnaise or something
41:27don't pour all your milk in at the same time
41:29just a little bit
41:30and it tempers the eggs and sugar
41:32the egg yolks and the sugar
41:34Lisa's mixed together really really well first
41:37so the sugar's dissolved in there
41:39you can see that that's sort of okay now to pour through
41:43I'm going to pour this into my pan
41:46and on a low heat
41:48I'm just going to let that cook away
41:51so it coats the back of a spoon
41:53so instead of cardamom
41:54could you put something like
41:55vanilla anything you want to
41:57Irish cream whisky
41:59of course you probably could
42:01but whilst we continue with the custard
42:03here's another sweet temptation for me
42:09this is Christmas Black Forest pavlova
42:11and it's so good
42:14into a bowl with some egg whites
42:16and some icing sugar
42:17and we're going to beat on high
42:18for about 10 minutes
42:22now the trick here is to start slow
42:24and then beat on high
42:25because otherwise you end up with this cloud
42:27of icing sugar smoke
42:28throughout your kitchen
42:35now have a look at that
42:3710 minutes
42:38the work has all been done for you
42:40and you get left with this really glossy
42:42shaving foam mixture
42:43and this is going to form our beautiful
42:45cocoa pavlova
42:46so we need to add some ingredients
42:48to your mixture
42:49add some corn flour
42:50white wine vinegar
42:51a touch of cocoa powder
42:52and give it a good mix
43:00and look at that
43:01chocolatey pavlova
43:02ready to rock
43:03I have my baking sheets lined with some parchment paper
43:05and top tip when you're making these pavlovas
43:07take a little bit of that mixture
43:08and slap it right on the baking sheet
43:10and then when you add your parchment paper
43:13it sits perfect
43:15divide evenly and then create two circles of the meringue mix with a palette knife
43:20then it's into the oven at 160 degrees for 45 minutes
43:25now once these pavlova bases have come out and cooled
43:36you have them ready to be sandwiched with lots of cream
43:39and for that cream I have a good glug of kirsch's cherry liqueur
43:43which is absolutely wonderful
43:45a generous splash goes in there
43:47so once that's mixed through nicely
43:49you're going to dollop up a very generous amount of that cream
43:51straight onto the pavlova
43:53and spread it all the way across
43:55it's the kind of job that's best left until the very last moment
44:01next drizzle over your cherry syrup
44:05just look at that colour
44:07gorgeous sweet flavour
44:09time for the cherries
44:11these are the ones that I've drained from the syrup
44:14finish with some shavings of dark chocolate
44:17chocolate, cream, cherries
44:19what more could you want at Christmas?
44:23finish it off with some nuts
44:27now to do it all again
44:34there you go
44:35black forest pavlova
44:36ready for your Christmas dinner table
44:41and while you've been away
44:43our custard has come together
44:45it's a really lovely
44:47light custard
44:49not too thick
44:50but coats the back of a spoon
44:51and you just completely
44:53just keep stirring it
44:55very gentle with it
44:56and it's absolutely beautiful
44:58and ready to pour
44:59into our jug
45:00but look at that
45:02perfect
45:03cardamom custard
45:04and when your cake has been cooled
45:06and you turn it out
45:07mmm
45:08oh I can't take away from the custard
45:09the custard looks so good
45:10okay stay out
45:12you're going to end up with this
45:14look at this for a Christmas cake
45:16there we are
45:18look at that
45:19a little bit
45:20I think we need to make it snow
45:22make it snow
45:24snow
45:25let it snow
45:26let it snow
45:27there we go
45:28I mean amazing
45:30who needs Christmas pudding
45:32when you've got a bundt cake
45:34looks fantastic
45:35a festive hood with a difference
45:37absolutely fantastic
45:38and we hope we have given you the confidence today
45:40to cook up a storm this Christmas
45:42yep
45:43and we look forward to seeing you next time
45:44for some classic Christmas recipes
45:46there's no better way now than to tuck in
45:48with some cake and some custard
45:50we'll see you soon
45:51see ya
46:20and we'll see you soon
46:22and we'll see you soon
46:23next time
46:24we'll see you soon
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