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Short filmTranscript
00:00People that you love, instead of stressing in the kitchen.
00:02That looks amazing.
00:05So I've come up with some incredible shortcuts.
00:07So it's a nice little cheat.
00:08To get you ahead of the game.
00:10The great thing is you can do it the day before.
00:13And deliver big on flavor.
00:15Oh!
00:16From tricks to save you time, money, and stress on the big day.
00:20That's it, it's that simple.
00:21To gorgeous ways to using everything up in those cozy days after the festivities.
00:26An epic Christmas leftover sandwich.
00:28It's going to be a tasty Christmas that brings us all together.
00:33Can I blow it?
00:46On the menu today are some amazing cheats for a gorgeous Christmas dinner.
00:51They look beautiful.
00:53Supercharging flavor in your seasonal showstopper.
00:55There's going to be fragrance, flavor, all happening inside that turkey.
00:59A simple stuffing that goes two ways.
01:02And glorious mulled wine gravy.
01:04Jules is going to go crazy for that.
01:06A veggie dish to rival the turkey.
01:09And the ways to take your humble veg to the next level.
01:13As the skin starts to caramelize, it's delicious.
01:16And for a proper Christmas treat, look at that.
01:19Utterly festive.
01:20An easy cheesecake made with just a few ingredients.
01:24That is just melt-in-your-mouth delicious.
01:26The perfect Christmas present to me.
01:29Christmas wouldn't be Christmas without a delicious juicy turkey, gorgeous gravy, and a really scrumptious stuffing.
01:47So let me show you the easiest way to maximum flavor.
01:51We're going to take the classic Christmas turkey up a notch, with some great little shortcuts to make the tastiest turkey ever.
02:00It's best friends with a gorgeous, crowd-pleasing gravy full of mulled wine flavors.
02:05And a clever little stuffing that can be made once and split two ways.
02:10Veggie and meat.
02:11To save you time and keep everyone happy.
02:15Come on!
02:15Look at this!
02:17The Christmas turkey.
02:18What's better, right?
02:20Once a year, you come together with this mighty bird.
02:25My job is to really give you the basics to hand-hold you through how to cook the best turkey.
02:31There's loads of little things that make a difference.
02:34So let's get those little hacks, shortcuts, those little kind of guarantees of maximum flavor,
02:39so you can just carve it and enjoy it and be really proud of yourself.
02:43So, just let it come to room temperature for about an hour and a half.
02:47Why? If you take a bird from the fridge, cold, to the oven, hot, it's just going to tighten up.
02:52We want juicy, succulent, gorgeous golden turkey.
02:55Now, one of the ways to amp up flavor here is the stuffing.
02:59That's the first job that I want to do.
03:02But I'm also going to give the choice to make it veggie or meat stuffing, so you can please everyone.
03:07And this is something you definitely want to do the day before Christmas.
03:10So you can take all that stress away, you can guarantee flavor, and you can just make everything fall into place in the most beautiful way.
03:18I am going to use a food processor because it's really convenient, saves me time.
03:23So, six regular onions, just peeled, quartered, and a little pinch of salt and pepper, just to get that seasoning in there.
03:34And I'll whiz that up.
03:38Always do this prep.
03:40The day before Christmas, I would never do it on Christmas Day, because that's just going to bring too much stress.
03:45So, let's get this cooking.
03:49Put a little swig of olive oil in, and a nice, generous two tablespoons of butter.
03:56I know that seems like a lot, but this is going to make a lot of stuffing.
03:58Let that bubble away, then it will be crying out for some herb, for some flavor.
04:03You could use any herb, but the herb of Christmas is sage.
04:08A nice big handful.
04:09Sage absolutely loves butter.
04:13Nutmeg.
04:13It's an incredible spice.
04:16Just half a nutmeg into that frying sage and butter is an amazing start to a stuffing, one of the big flavors of Christmas.
04:27And you'll see nutmeg across desserts and sweets and mince pies and mulled wine.
04:32It's a beautiful thing.
04:33Then we put our onions in.
04:36And one of the most powerful ingredients right now is time.
04:3915 to 20 minutes of just kind of giving it love, you know, mixing it around.
04:44But we've got more little pops of flavor going in there when that's nice and golden.
04:48These have had about 15 minutes.
04:57The color is getting lightly golden.
05:00And we're going to go even more golden.
05:01But let's add more Christmassy flavor.
05:04Cranberries.
05:05They're sweet.
05:05They're sour.
05:06The color is amazing.
05:08This is 100 grams.
05:09That is going to work so well.
05:11So just toss that around.
05:14Those cranberries will rehydrate with the moisture from the onions.
05:17And you're going to get those pops of color as well.
05:21Another very Christmassy flavor is chestnuts.
05:25And all I do is just lightly crush those into the stuffing.
05:31Nutmeg, sage, butter, onions, cranberries, chestnuts.
05:35Super Christmassy flavors.
05:37Lots of texture.
05:38Lots of color.
05:39And another little curveball flavor that I love is dried apple.
05:43Yes, you could chop up fresh apple or even pears, right?
05:48But dried apple is so intense and sweet and gorgeous.
05:53And when you get a little pop of that in your stuffing with your turkey, it's so good.
05:58Festive roasted meats served with sweet and sour fruits is an absolute classic.
06:04You give it a nice season with black pepper and sea salt.
06:10You can be quite generous.
06:11Just use the classic clementine.
06:13Just take a fine grater and just grate that zest.
06:17Not the white part, just the orange part.
06:19Normally we use the juice.
06:21But actually there's a lot of flavor in the skin, in the zest.
06:26And look, if you want to swap out different fruits, you can.
06:29Different herbs, you can.
06:30Absolutely brilliant.
06:31But this is the principle to really making something truly phenomenal.
06:36There's stuffings and there's stuffings.
06:38And that is going to be really, really awesome.
06:42We're going to finish this part of the story by adding one last thing that's wet.
06:48Cider.
06:49I think cider, apples and turkey is a thing of beauty.
06:55About 300 mils.
06:57Just let that just cook away.
07:00Of course you could use wine, whiskey, port, whatever you want.
07:05So cook that cider away.
07:09Very important, whenever you're making a stuffing, let it cool down before you stuff the meat in question.
07:14So I'm going to speed that up by putting it outside.
07:17Obviously make sure there's no little friends out there.
07:20Conquer.
07:21That includes you.
07:22Next up, breadcrumbs.
07:26You can use any bread you want.
07:34Now, 800 grams.
07:37Breadcrumbs are a fantastic way of taking something that's often wasted and using it to stretch a dish.
07:43Once cool, mix in these beautiful onions and flavour and really scrunch and mix all of those flavours together.
07:55I want you to really have choices and options.
07:58So I'll divide off half of this and that will be a veggie option stuffing.
08:03Right.
08:03Take a little bunting and just rub this with a little oil.
08:07Not only can we have a nice veggie stuffing, but we can make it look really spectacular and super Christmassy.
08:15And then I'll take half of it and I'll put that in there like that.
08:19Now, if you wanted to, you could make little veggie stuffing balls.
08:23What's great is you can continue to have fun about how you serve it.
08:28OK, so with this other half of stuffing, I'm going to add now the minced sausage meat.
08:33It's a kilo.
08:34Try and get yourself the best quality sausage meat you can get.
08:37You've got a nice mixture of fat and meat in there and you've got some basic seasonings as well.
08:44Now, you've got a few choices.
08:46Do you stuff the bird?
08:47Do you stuff the cavity?
08:49Do you make it into like a meatloaf?
08:51Everyone likes things slightly differently.
08:53So take two thirds of that roughly, give or take, and just pop that into an oven proof bowl.
09:01Nick one of these little clementines and put half in the top like that and just sink it down, right?
09:08And it's just going to cook in there.
09:10It's just going to look really festive and gorgeous.
09:12I've got this turkey ready and raring to go.
09:15So I'm going to take half of this remaining stuffing.
09:18So we're stretching the meat, but we're also adding all of that flavour into that neck.
09:24And when you stuff it in there like that, can you see how the shape is just beautiful?
09:29If I spin it around, you've got this cavity here, not so glamorous.
09:32Just patting that stuffing at the bottom of this carcass.
09:35What you don't want to do is block up this area, right?
09:38You want this airflow when you're cooking this turkey, right?
09:41That's how you're going to get a juicy, perfectly cooked turkey.
09:44So I'll just pop this here and then we're going to do the trivet.
09:49Now the trivet holds the turkey off the roasting tray and it is the base also of your gravy.
09:57So it's very, very important.
09:59Right.
10:00I'm going to put some celery on the bottom, just a couple of little sticks like that.
10:05I've got carrots, just a couple.
10:07Just clank these up, put it into the same tray that I mixed the stuffing.
10:13So nothing's going to go to waste.
10:15Just big old clunks.
10:17Put the clementine in there as well.
10:19As that clementine roasts and gets really jammy, that's going to add to this incredible gravy.
10:24Just quarter the onions.
10:26We're also going to get the giblets.
10:29Embrace those giblets.
10:33It's the neck of turkey.
10:34And with the heel of my knife, just crack it up like that.
10:40You've got heart.
10:41You've got liver.
10:41You've got kidney.
10:42This is where you get the flavour.
10:44Don't throw this in the bin.
10:45That is the basis of a trivet.
10:50Giblets, onions, carrots, celery, clanked up.
10:53Clementine.
10:53And there's a secret ingredient, right?
10:55And it's star anise.
10:57And one little star anise will cook beautifully in this gravy.
11:00It's going to be amazing.
11:01Also, just a little piece of cinnamon, just like a little inch.
11:06Some rosemary and a bay leaf.
11:10I can put my turkey now on top of that rack.
11:14One last thing I'm going to do before I cook this turkey is just give it a little drizzle with olive oil.
11:19And season it with salt and pepper.
11:23And just give it a nice little massage all around the cracks and crannies.
11:28There is another secret little tip to amp up flavour.
11:36I tested it and it's just brilliant.
11:38And it's involving a clementine again.
11:41One bay leaf, right?
11:43And one clove.
11:44And use the clove to secure it.
11:47Put that in the microwave for a minute and a half until it's boiling hot.
11:57Look at that!
11:59Steaming hot.
12:01You can literally see it bubbling away.
12:03I can feel it boiling in my fingers.
12:05Now we put this, just before we cook the turkey, into the cavity.
12:10So it's going to be hot, fragrant, flavour, all happening inside that turkey.
12:14It's a brilliant little shortcut to flavour.
12:16Take some foil and just put it over the turkey breast.
12:21Really pack it into the contour and the shape.
12:24And then just sort of hug it in.
12:25I've left the cavity exposed.
12:27This is a five and a half kilo bird.
12:29It's going to go into the oven at 180 degrees Celsius, which is 350 Fahrenheit,
12:33for an hour and a half with the foil on, then an hour with the foil off.
12:38Right, in we go.
12:39The room smells absolutely incredible.
12:55Let's get this bird out and I can show you a few little checks that are very helpful.
13:01First of all, you can use a thermometer, get it to the thickest part, leave it there for a while.
13:06If you get to 70 degrees, that's a good internal temperature.
13:10If you feel that you could rip that meat off the bone very easily, that's a great sign.
13:14There's another one you can do, which is if you just get the fork in there and hold this bird up
13:18and look at the juices coming out.
13:20If they're running clear, that's another great sign.
13:23So as we've passed all of those checks, move this to a lovely platter.
13:29There is your boiling clementine there in all of its glory.
13:33So we're going to let this turkey rest for one hour and a half.
13:36Really important, because the force of the heat of the oven has pushed all the moisture into the middle.
13:43And when you let it rest, all that moisture comes back.
13:46But not only that, it's going to carry on cooking.
13:49So, let's do the gravy.
13:51If I angle the tray, you can see how the drippings here and the fat are separating.
13:58Pour that fat into a little jam jar, like that.
14:02And then when you've really gone down to the drippings, you can just angle it here and use a spoon to catch those extra bits of fat.
14:11Pop it in the fridge, start a casserole, soup, stew, and it's going to be proper flavour.
14:17So nothing going to waste.
14:19If you look here, we've got a lovely mixture of soft carrots that are cooked and sweet.
14:25We've got onions that have caramelised.
14:26We've got the clementine here that's nice and jammy.
14:28So you can mush all of this up.
14:30Take out the bay leaves and the cinnamon stick and the star anise.
14:35This is all going to add to the flavour of the gravy.
14:40Get that sizzling.
14:45And then there's one more element of flavour that I love, and that is using some wine.
14:52One generous glass.
14:53You want to kind of cook away the actual liquid so you're left with the essence, the flavour.
14:58And once you've done that, go in with two tablespoons of plain flour.
15:03And this will thicken it beautifully.
15:07At this stage, we're going to add some stock.
15:10Now, if you've got lovely homemade stock, brilliant.
15:11If you've made stock from stock cubes, that's absolutely fine.
15:15So let this come to the boil.
15:17If you want it thinner, add a little bit more water.
15:19If you want it thicker, just let it tick away a little bit longer.
15:21But this is going to be beautiful.
15:23But first, I'm going to get this stuffing in the oven for 45 minutes.
15:28This gravy is ready now.
15:40It smells absolutely incredible.
15:42An important part is putting it through a coarse sieve, right?
15:46Coarse sieve means bigger holes, right?
15:48Just pour that gravy through.
15:54Really use the spoon to push the carrots and the giblets and all of those bits through the sieve.
16:03It's raining gravy.
16:07Right, time for a try.
16:08Oh, that is the most delicious Christmas gravy.
16:18So big, so intense.
16:20The flavour from the stuffing in the turkey is in there.
16:24Jules is going to go crazy for that.
16:25That is utterly delicious.
16:33There's one stuffing.
16:36How beautiful is that?
16:37Really nice and crispy.
16:39And then we've got our veggie stuffing as well.
16:43Put that onto a plate.
16:46And there you go.
16:47A gorgeous, sizzling, crispy outside.
16:52Look at that.
16:52It looks brilliant.
16:54Finished off with some gorgeous gravy.
16:59There you go.
17:03Perfectly cooked turkey, ready to be carved.
17:05Stuffing in two ways, veggie and non-veggie.
17:09And then the best gravy in the world.
17:13There are some beautiful shortcuts to massive flavour that I know you're going to love this Christmas.
17:18I want to show you a really beautiful recipe celebrating squash that everyone can enjoy and it's going to look and taste amazing at the Christmas dinner table.
17:44My gorgeous, cheesy stuffed squash uses itself as an edible bowl.
17:52With a super simple shortcut to a perfect cheese sauce, it's packed full of leeks and decorated with a crunchy topping.
17:59This vegetarian showstopper will rival the turkey for space on your Christmas plate.
18:05You can use any of these squashes.
18:11This is a French squash.
18:12You've got an acorn squash there, cricket ball squash, butternut squash here.
18:16You can get these in all the supermarkets, in good delis or farmer's markets.
18:19I'm going to use this one and I want to take essentially the lid off of this part of the squash.
18:25It's very simple.
18:25I just put the knife in here, right?
18:27I stick it in.
18:29Hands are away.
18:29It's all safe, right?
18:31And we just rock it sort of around like that.
18:33And you can get someone to help you, you know, if you're not entirely sure.
18:37But you just rotate it until it joins up again.
18:40And then that exposes this, a natural bowl that I'm going to cook in a way where you eat the whole thing, but also it can hold things.
18:49And I'm going to fill this up with lovely sweet leek white cheesy sauce.
18:54Okay, so let's take the seeds out, go around the bowl like this and just disconnect all those amazing seeds.
19:02And if you want to, you can wash these and roast them with a little spice.
19:07You can save them, put them in a little envelope and try and grow them the next year.
19:12Don't worry about the stringy bits because they are full of flavor.
19:16This first bit of preparation is so, so simple.
19:20A little drizzle of oil around the rim and also on the inside.
19:26We're going to go in with some salt and some pepper.
19:30And there's one other little spice that I want to use as well, which is a nutmeg.
19:35Now this is a mighty spice of Christmastime.
19:40About half of one grated.
19:44Smells amazing.
19:45Put that into a little dish where it snugly fits.
19:50So in the oven we go.
19:52One and a half hours, 180 degrees Celsius, 350 Fahrenheit.
19:57All right, okay, three nice large leeks.
20:00Just take the outer layer off, which tends to be a little bit more fibrous.
20:05Just split the leek down the length like that.
20:08And then when I wash it under the tap, wash it away from the stalk.
20:15Just open up the leek and just wash any grit away.
20:21And actually this little bit of water here is not a bad thing because I'm going to start frying it.
20:26And it's going to steam nicely before it fries.
20:31So, right, leek's washed.
20:36Finely slice that about a quarter of a centimetre.
20:39And then as it gets to kind of the whiter part here, then about a centimetre thick will go.
20:45Because they're more tender.
20:46I'm going to use garlic as well, two cloves, don't need much.
20:50Just a little slice there.
20:53I'm going to cook this in a large pan.
20:55Whack that onto a nice high heat with some butter and olive oil.
21:01This is going to serve like 10, 12 people, right?
21:03So our job here is to make these leeks like the best leeks ever.
21:09So when that butter starts to bubble, in we go with the garlic.
21:14I'm going to use thyme, but you can pick any herb that you love.
21:19But just a little thyme really makes all the difference.
21:22Take the darker green part of the leeks first.
21:26And that can benefit from a little bit more direct cooking.
21:33This smell is amazing.
21:35In with some salt and pepper.
21:37Get that seasoning happening.
21:39Go in with the whiter part of the leeks.
21:42Put the lid on.
21:46Turn it down to a medium heat.
21:48I'm going to cook this for about half an hour.
21:50And that environment of frying and steaming is going to tenderise those leeks like you wouldn't believe.
21:55I'll give it a stir every now and again.
21:57And these will be soft, tender and gorgeous.
21:59So this smells amazing.
22:10It's had just under half an hour.
22:13It's shrunk right down.
22:15And I've added a little splash of water here and there as well.
22:17And that just ensures that it's really tender and soft.
22:22Add a little bit of seasoning.
22:24I'm now going to turn it into a white sauce.
22:26One heat tablespoon of plain flour.
22:28You can use the gluten-free flour.
22:30No trouble at all.
22:32And that of course will start to thicken with the butter and the oil that we put in.
22:36And then we'll add about 500 ml of milk.
22:38Just gently stir that in.
22:41It will thicken.
22:42It will go shiny.
22:43And it will give you that kind of really comforting, unctuous kind of silkiness that you get from a bechamel sauce.
22:50But obviously with leek in it.
22:52This time of year, we're all kind of getting our hands around a fair old bit of cheese.
22:57So you can use whatever you want.
22:59I'm using cheddar because it's nice and oozy.
23:02If you want to mix it up with other chosen cheeses that you love.
23:06Of course, who doesn't love a little bit of red Leicester?
23:09I'm just going to put a little bit of Gruya in there, which is fairly mild.
23:13It's not too funky, but it's going to really melt in the most beautiful way.
23:18Take it over to our white sauce.
23:21And I'll turn the heat off now.
23:24I don't want to boil cheese.
23:25But that residual heat of the sauce is just going to melt it into the most amazing sweet leek, cheesy, fondue-tary white sauce.
23:37And this over your typical cauliflower cheese is like game changer.
23:42Next level.
23:43Even a spoonful over a little fillet of fish baked in the oven.
23:47Joy, joy, joy, joy, joy, joy.
23:50I want to show you how it all comes together.
23:52I've got some breadcrumbs here, about 100 grams, and some walnuts.
23:56Just scrunch the walnuts into the bread.
23:59And then a little olive oil like that.
24:02And some salt.
24:03And this will be an incredible little crunchy topping for this dish.
24:09I've got the pumpkin here.
24:11It's had an hour and a half.
24:13Look at that.
24:15It smells amazing.
24:17It smells really festive.
24:19Super, super cool.
24:20You can see it's shrunk a little bit.
24:22That shrinkage means concentration of flavours.
24:24And what it gifts you with, which is really unusual, is this little broth.
24:29It is utterly festive.
24:31Take some of that amazing pumpkin broth.
24:34And this method of cooking pumpkin like this, I just love.
24:38And if I'm doing a curry, I will do this and just spice it slightly differently.
24:43And this juice you can put into your rice.
24:45If you were doing, like, a North African dish, a tagine or something like that, cook that as well.
24:50You know, this is a really cool, really cool technique.
24:53So fill this up with the beautiful white sauce.
24:57You can kind of just go over the rim of the pumpkin.
25:01So be generous.
25:03Just look at that.
25:05And then on top of this, I'm going to go on with those beautiful breadcrumbs and nuts.
25:13Just do a pile like that.
25:14And the great thing about this recipe is you can do it the day before, right?
25:19So Christmas Eve, or even the day before that, if you want, right?
25:21You can put it all together, let it cool down, cover it, put it somewhere cold.
25:25And then on the big day, when the turkey comes out, you can get that in the oven.
25:29And you just blast that until it's blipping and gorgeous.
25:31Look at that.
25:32Come on.
25:34Imagine that on Christmas Day, right?
25:35Let's get it in the oven.
25:36Let's finish it.
25:37So in the oven now for 20 minutes until golden, blipping and delicious.
25:46Look at that.
25:56Ho, ho, ho!
25:57Come on.
25:59Get a little platter or a cake stand and just move it over.
26:04Come on.
26:05That's something different, right?
26:08For Christmas.
26:09So let's just serve up a little portion just to show you.
26:13Beautiful, silky, creamy leek sauce with a chunk of that lovely squash.
26:23That oozy, cheesy, sweet leek sauce and those crunchy bits.
26:27So good.
26:35Oh, my Lord.
26:37Imagine that in the middle of the table on any Sunday roast, Christmas time, special occasion.
26:42It is a beautiful, spectacular thing.
26:45And whether you scoop it or slice it, do whatever you want.
26:48It's utterly delicious.
26:57When planning Christmas dinner, we're often focused on the main event, turkey and the trimmings.
27:16But you know what?
27:17Really beautiful veggies are so important.
27:19So I want to give you a surefire way to get big flavour fast.
27:23Even our regular Christmas veg deserves star treatment.
27:28So I've got some easy shortcuts that will supercharge their flavour.
27:32From caramelised and crispy root veg to a chilli garlic butter on your greens.
27:38These festive sides will be tantalisingly tasty.
27:42When it comes to the humble potato, I buy the Maris Piper.
27:46It's brilliant.
27:47You can use the King Edwards as well.
27:49And I peel these.
27:50I keep them whole.
27:51And I parboil them, which means to par cook, in salted boiling water for 15 minutes.
27:58Now the first part of the kind of recipe is that.
28:03Having that residual moisture just steaming away is really, really important.
28:07And then we can talk about the first big choice in flavour.
28:12And that's fats.
28:13Butter gives an amazing sweetness and richness.
28:16Turkey fat just gives like almost stocky depth of flavour.
28:19And olive oil is just fantastic.
28:21You get that kind of peppery grassiness.
28:23I'm actually going to do a blend of all three.
28:26So in a tray, just a little olive oil.
28:29A knob of butter.
28:30And just a little bit of this turkey fat.
28:33Just pop that on the hob for a second.
28:37Now I love using rosemary with potatoes.
28:40You can have it all year round if you've got it in your garden or your window box.
28:44Another thing I love to do is use garlic.
28:48Give it a little spank like that.
28:50I leave all the skins on.
28:52And these skins will protect the garlic.
28:56And the scent of that will make these potatoes absolutely incredible.
29:01You can see this just sizzling up.
29:02Let's just turn the heat off.
29:03And then with these potatoes, give them a good old shake.
29:07And you can see how that really chuffs up the outside.
29:11The fats are going to flavour the potatoes.
29:14It's also going to create the crunch and the colour on the outside.
29:18You can do it the day before.
29:19Cover it up.
29:20Put it in your garage or somewhere cold.
29:22And then you're properly ahead of the game, which is really great.
29:25OK.
29:26Let's get on to the carrots and the parsnips.
29:29Both really humble vegetables.
29:30They're in season, they're readily available, they're great value.
29:35And we can make these absolutely delicious.
29:38There's a few little tweaks for doing this.
29:41First things first, don't peel the carrot or the parsnip, OK?
29:45All I will do is use a little peeler to take the stalk off, like that.
29:49So just peel that away.
29:51And maybe the end, if need be.
29:53And we're going to celebrate this fine, fine vegetable.
29:57Loads of the nutrition is in the skin.
30:00And if we roast it and concentrate it, you get the most amazing depth of flavour.
30:04With the carrots, keep a little inch of the tops of the carrot on because they're edible and they look really, really nice.
30:11I've given them a wash, of course.
30:16First things first, olive oil.
30:18You can use any fat you wish.
30:19But olive oil is nice and light and a brilliant carrier of the flavours of the herbs.
30:25A pinch of salt and pepper.
30:28So bay leaf for the parsnip.
30:31Really fragrant and really gorgeous.
30:34With the carrots, they are really good friends with thyme.
30:37So what I love to do when I'm roasting root veg is choose a herb and choose an acid.
30:44And they will both react in different ways with that vegetable and really bring out their unique flavour.
30:49For the parsnip, give it a little lick of vinegar.
30:53Vinegar and bay and parsnip, for some reason, work amazingly well.
30:59The vinegar will completely cook away, completely.
31:02And what you're left with is just this fragrant flavour around the parsnip.
31:07And as the skin starts to caramelise, it's delicious.
31:09With the carrots, I'm going to go to a citrus fruit.
31:12And what could be better at Christmas time than clementine?
31:17Lightly squeeze a little bit of this juice from here, but not all of it, right?
31:20Because as this roasts, it kind of jamifies and you get flavour from the skin as well.
31:25With olive oil, salt, pepper, a herb and an acid, that is an incredible shortcut to big flavour.
31:31There you go, all done.
31:33So let's get these in the oven.
31:36180 degrees Celsius, which is 350 Fahrenheit.
31:39And about an hour and 20 minutes until golden and gorgeous, with the spuds, halfway through,
31:47I take it out and I get a little fish slice and I just squash them a little bit.
31:50And that creates even more surface area and even more crunch.
31:55Beautiful.
32:03You've got the potatoes and veggies in the oven.
32:06And I want to give you another little thing that I do to give you lots of options and choice
32:10and make sure you've got loads of glorious veggies in the middle of that table.
32:14And one of the things that I felt really, really helpful were these little steaming racks.
32:19Three or four stacks high.
32:21It's a brilliant method of cooking for the whole year.
32:23You're saving on space.
32:25You're saving on time.
32:26Also, you're saving on energy as well.
32:27So, I've got some sprouting broccoli here, which I absolutely love.
32:31Christmas isn't Christmas without Brussels sprouts, of course.
32:35And by putting the Brussels sprouts on the bottom, these will take about five minutes of hard boiling.
32:40You can put your sprouting broccoli on the second rack here.
32:44And then the third rack, you can put your things like peas, spinach and anything delicate like monster or asparagus.
32:50So, you can control what gets most access to the heat.
32:54Obviously, hottest at the bottom and then less so, then less so.
32:58One thing we can do to make this extra special, we can make a flavoured butter.
33:02Take a nice knob of butter like that and we can just fork it up like that.
33:08And we can do pretty much anything we want with it.
33:13First up, salt goes on top.
33:15Pepper, for sure.
33:17A little bit of chilli.
33:18Just a tiny bit that's going to give it a kind of glow.
33:22Lemon zest.
33:24Just a couple of little strokes on the fine side of your box grater.
33:29It could be clementine, so have fun with it.
33:33You can pick a herb.
33:34Just a little bit of thyme would be nice.
33:36And then just fork it up again.
33:39So, that is the basis of a lovely little festive butter.
33:42You can do this in a bigger batch and you can put it in some greaseproof paper and freeze it.
33:47And when all these lovely veggies are steamed, so like sort of four or five minutes in,
33:53then all I do is drain the brussels at the bottom and put this butter at the top and then all the way down.
34:06Oh, look at that.
34:12Absolutely beautiful.
34:14So, there we are.
34:15So, they've had an hour and 25 minutes.
34:17And don't forget, what I did halfway through was squash these.
34:22Can you see how I've squashed them?
34:24Right?
34:24It accentuates the outside crispy surface area to give you double crunch and double fluff.
34:30That is a thing of joy.
34:33Serious crunchy top.
34:34Oh, my God.
34:38That is so good.
34:40The flavour of the blend of fats is amazing.
34:44The rosemary is gorgeous.
34:46If I take one of these little garlic cloves here and just puff it out.
34:51Oh.
34:52That, my friend, on a bit of that, with a bit of turkey and a bit of gravy, and not to forget a little bit of rosemary, that is a very sensuous thing.
35:06Oh, wow.
35:12Let's have a look at the carrots.
35:15You can get this lovely, jammy clementine and just finish with a little bit of that over the top.
35:22And the lovely, beautiful parsnips there.
35:25Look at that.
35:28Hmm.
35:30Really good.
35:31So tasty.
35:32I was never really sure about these when I was a kid, but leaving that skin on, it seems to get more savoury and intense and utterly delicious.
35:45So, look, let's not forget our little steamed veggies here.
35:49I'm going to drain the Brussels.
35:53And then we'll turn this off.
36:03We'll pop this on there.
36:05And then we can get little bombs of our flavoured butter.
36:09As the butter melts on the sprouting broccoli, it's going to rain on top of the beautiful peas and the Brussels sprouts.
36:20And then we can just put that into a lovely little bowl.
36:26Perfect roast potatoes, gorgeous carrots and parsnips, and some lovely greens with a homemade flavoured butter.
36:34Beautiful.
36:34No matter how full my family say they are after Christmas dinner,
37:03they always seem to make a nice bit of room for a sweet dessert.
37:07And what better way to round off the festive feast than a brilliant baked cheesecake made with just five ingredients,
37:15then topped off with a rich figgy sauce.
37:18It's the shortcut to impressing your family, as it looks fancy, but it's secretly super simple.
37:25So easy to do.
37:27It all happens in this bowl.
37:29It's going to be absolute bliss and perfect for this time of year.
37:32So what I've got here is four 280 gram tubs of beautiful cream cheese.
37:37And I'm just going to start mixing that up.
37:40And then into here, I'm going to add five large eggs, free range.
37:45It all goes into one bowl, so it's super simple.
37:49And at this time of year, you definitely need really impressive, really good, simple recipes that you can rely on.
37:56Then I'm going to use this vanilla paste.
37:58Five little teaspoons.
38:00That's going to give it the amazing vanilla flavouring.
38:03You can get these in the supermarkets really easily.
38:05And it saves you having to scrape out the vanilla pods.
38:09Next up, 300 grams of icing sugar.
38:13Just go smoother and silkier and you don't have to beat it as much.
38:17So it's a nice little cheat.
38:19And 70 grams of plain flour.
38:21So simple ingredients, but they're going to be cooked in a beautiful way.
38:29We're going to get a cheesecake that's going to have a nice golden top.
38:32And it's going to be so silky and curdy on the inside.
38:36So now it's coming together, you can speed up your whisking.
38:39Just pop a kettle on, get that boiling.
38:47And this is a 23 centimetre cheesecake mould.
38:52Put a little oil in here and rub this around the sides and the bottom.
38:58And that basically just makes sure that the cheesecake doesn't stick.
39:01Then I'll put it in a snug fitting roasting tray that's got high sides.
39:06Just pour this mix in like that.
39:09Look at that.
39:12Beautiful.
39:14Pour in that boiling water until it's halfway up the sides of the mould.
39:19So in the oven it goes for just under 25 minutes at 220 degrees Celsius, which is 425 Fahrenheit.
39:26Having that water in the tray is going to make sure on the inside it's really curdy, really oozy and really divine.
39:33And then on the top it will be golden and gorgeous.
39:35Right, next I'm going to do the most beautiful fig sauce.
39:40I'm going to do this by cooking these little beauties.
39:44You could do this with cherries, you could do this with plums, you could do this with apricots.
39:48So first up, just cut these figs into quarters.
39:53Look how beautiful they are.
39:55Absolutely gorgeous.
39:57So the classic baked cheesecake would often be served with a blueberry or a cherry sauce.
40:03And I guess I'm riffing off that with some lovely flavours.
40:07I've got the pan on.
40:09I'm going to add 100 grams of golden or brown sugar.
40:13We'll let that turn into a simple syrup.
40:15I want to flavour it with the juice and peel of some clementine.
40:23And then I'll cut it in half.
40:26Squeeze that juice in.
40:29That smells amazing already.
40:32So the clementine juice and the brown sugar will make a really beautiful, simple syrup.
40:39Just a couple of bay leaves go in.
40:42If you want to add any more Christmassy spice, cinnamon, maybe just a couple of clove, you can.
40:49So feel free to have fun with the spicing.
40:54And then we'll go in with these lovely figs.
40:57Look at that.
40:58I'm only going to cook these literally for a couple of minutes.
41:02By adding the clementine and the bay leaves, you get this very sort of simple, tutti-frutti-like flavour.
41:09Which is really good.
41:10This is a great principle you can use for figs.
41:13You can use for any stone fruit.
41:15You can use even for apples and dried fruit even.
41:18And just make a nice little festive fruit compote.
41:21So it's a lovely little technique and thing to learn.
41:23Now just give it a little bit more interest with a good swig of masala.
41:29Which is an Italian sweet wine.
41:31Really delicious.
41:31You could use a sweet sherry or even a little port.
41:35What I wanted to do was riff off that classic cherry pie filling sort of vibe.
41:41You know, that thick, shiny sauce.
41:42And to achieve that, we're going to use cornflour.
41:45I need 100 millilitres of water and a tablespoon of cornflour.
41:50And mix that into the water, always cold.
41:52Then pour this into here.
41:55And it will thicken and go glossy and gloopy and really, really gorgeous.
42:01Look at that.
42:02Beautiful.
42:02Okay, turn that off.
42:04And now let's get the cheesecake out of the oven.
42:06So look at that.
42:14It's doubled in size.
42:15You've got a nice bit of colour on the top.
42:17And if I just touch, can you see how it's nice and wobbly in the middle?
42:22And if I now let this cool down until room temperature in this tray,
42:26you're going to get that incredible consistency.
42:29That unctuous slice that is so, so beautiful.
42:32So let that cool down, then I'll put both the sauce and the cheesecake in the fridge.
42:36Happy days.
42:44Right.
42:45Let's have a look at this beautiful cheesecake.
42:48Just going to use a little palette knife just to go around the edge.
42:52You want to make sure you put this in the fridge long enough so it's chilled all the way through.
42:57So three or four hours at least, ideally, you know, overnight.
43:01Then get this little flap here, take this off, and look at that.
43:07Absolutely gorgeous.
43:08Pop this onto a nice little cake stand.
43:12Just nice and easy.
43:17Let's go in there to the middle.
43:22Look at that.
43:23That is just perfect.
43:24If you were more aggressive with the heat or cooked it for longer, it sort of breaks down and starts becoming a bit more quiche-y.
43:31But this is just gorgeous.
43:36Look at that.
43:38A really simple dessert to put together, perfect for Christmas Day.
43:42You've got those Christmassy flavours coming through loud and clear with this gorgeous fig compote.
43:48Right, let's get in there.
43:50Look how soft it is.
43:54Mmm.
43:57Oh, wow.
43:59Texture's amazing.
44:01Sweet and sour.
44:03Oh, that is just delicious.
44:10Mmm.
44:12That lovely soft texture is so good.
44:17Who doesn't need an epic cheesecake recipe in their arsenal?
44:23Mmm.
44:24Mmm-mm.
44:25That is a very good cheesecake.
44:29The perfect Christmas present to me.
44:36And the proof of not just the pudding, but all of those Christmas shortcuts is in the eating.
44:47Right, let's get some lovely food.
44:50Oh, my God, those roasted potatoes look amazing.
44:52They look so good.
44:54We got gravy.
44:55Oh, wow.
45:01Look at that.
45:01They look beautiful.
45:03Crackers.
45:03Right, we have to cross arms.
45:05One, two, three.
45:08Ah!
45:11Yep.
45:12We love a turkey.
45:14Lovely.
45:15You get your veg ready, and I'll do your meat.
45:22There you go.
45:23Is there two types of stuff in, John?
45:25Uh, this one's a meat stuffing.
45:26That's a vegetarian one.
45:27Yay, yay, look at this.
45:28Woo!
45:28Woo!
45:29Woo!
45:30Oh, ho, ho, ho, ho, ho.
45:30It is cheesy.
45:31It's cheesy, Lee.
45:32What's yours?
45:32That looks amazing.
45:33Amazing.
45:34Oh, wow.
45:34Look how gooey it looks.
45:35Oh, look at that.
45:36Oh, look at that.
45:38Mmm.
45:39That looks gorgeous.
45:39That looks gorgeous.
45:40It's gorgeous.
45:40It's gorgeous.
45:41It's delicious.
45:41It's delicious.
45:42It really is, isn't it?
45:43It's really good.
45:44Oh, it's delicious.
45:45It really is, isn't it?
45:45It's pretty good.
45:48And we've got the cheesecake.
45:55That pigs jump.
45:56Oh, that's very, very festive.
46:00enjoy guys tuck in
46:03really lovely jump
46:08happy christmas everyone
46:10next time i've got some delicious ways that you can reinvent all of those leftovers
46:23for the cozy week after christmas
46:25and from brussels sprout caesar salad to black forest gato trifle no need to wait till next
46:34week for those festive leftover recipes stream the next jamie's christmas shortcuts now
46:39and matt baker's in the seasonal spirit on more for next he's making glass baubles in christmas
46:44travels with mom and dad next here grand designs
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