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00:00But as someone who finds it very hard to chill out at Christmas, this year I'm hoping to ring the changes.
00:06We all want to make this the most wonderful time of the year.
00:10How about we give up trying to make it perfect?
00:12I mean, there's something quite sweet and droopy about having the wings down low.
00:16Daisy! Forget about the trends, create your own traditions, and embrace everything you love about Christmas.
00:24This year I'm highlighting the joys of a spectacularly sticky ham.
00:30I like everything, everything to have a bit more spice.
00:33I'm giving present wrapping the personal touch.
00:35And then to finish it off, a little cut of warble.
00:39Oh yes, look, that looks really smart.
00:42And I'm throwing a homely, hassle-free Christmas party for friends and family with heavenly handmade treats.
00:49You shouldn't have to cook food you don't like or spend money you don't have.
00:53They're designed to be made with things that you might already have at home.
00:57Be inspired.
00:58Literally, I kid you not, the world's your oyster.
01:01You can do anything you want with this.
01:03Oh my God, look at that.
01:05So it's superheated the baubles.
01:06Yeah, telling me.
01:07Indulge yourself.
01:09That is going to basically chill you out from the get-go.
01:13This is a good way to spend a day.
01:17This is about you and doing Christmas your way.
01:20That was a joy.
01:22Everyone knows I'm a sucker for a Christmas tree.
01:40Over the years, the crafters in my Christmas tree competitions have made every type of tree bauble imaginable.
01:46From metal mini-masterpieces to Bollywood baubles, via the candy cane forest, they've all blown me away.
01:53It's quite staggering, Ellie.
01:56It's just a sort of candy-coloured yarn fest.
02:01I don't think you can have too many tree decorations.
02:04So today I've invited potter Adam Johnson to help me add raku baubles to my collection.
02:09A craft involving pottery and fire, and you don't need a big kiln.
02:15What's not to love?
02:17Oh, Adam, I am so pleased you are here.
02:20This ball looks so great.
02:23In a few minutes, you're going to be a raku potter.
02:27Well, that I don't believe.
02:28Are you ready to cook some clay?
02:30I am so ready.
02:31Yes, absolutely.
02:33Raku is an incredible Japanese pottery-making technique
02:35that creates unique finishes on pieces fired at high temperatures.
02:40And, believe it or not, Adam has pioneered a way to do raku in a microwave kiln
02:45that you can buy from around £20.
02:48So this is a really exciting thing, the microwave kiln, isn't it?
02:52Because for a lot of us, pottery was off-limits unless you had a kiln,
02:57and that's quite an expensive piece of kit.
03:00Also, where are you going to put it?
03:02Exactly.
03:03And now micro-racu is something that I've kind of got into a way
03:07so we can share it with everyone,
03:08so the world can start doing pottery at home.
03:11I think that's remarkable.
03:13Adam has come prepared with his clay slipcast baubles.
03:16But you can buy these online from specialist shops,
03:19though check that they are microwave-safe.
03:21Pop the bauble in the kiln and the kiln in the microwave
03:23and we're ready for raku round one.
03:26And just assume that everything's hot.
03:30Watch me, I've got heat-proof gloves.
03:31Yeah, no, no, I'm not.
03:31So, at this point, if you'd like to put some glasses on.
03:34Right.
03:34And then when I take this off, it's going to be a red-hot bauble.
03:37Right, OK.
03:37Inside it, I'm going to pop the bauble over here.
03:39OK.
03:40And then you can choose feather or pug hair.
03:42Right, OK.
03:43Which one should we start with?
03:44Feather.
03:44Feather.
03:44I'm feeling sorry for the pug that's lost all that hair.
03:47Maybe take a few.
03:49I think we're going to call this technique the tickle of the feather.
03:52Please do be assured that no pugs or birds
03:55were harmed in the making of this Christmas bauble.
03:57What I'll do is I'll just take this off first and you can...
03:59Oh, my God, look at that.
04:00So it superheated the bauble.
04:02Yeah, telling me.
04:03As it cools down from...
04:05It was probably 1,000 degrees when we took it out because it was glowing.
04:07Whoa.
04:08So we want it to be about 300 degrees.
04:11Ooh.
04:12Ooh.
04:12Yeah.
04:12I like this.
04:14This is a good way to spend a day.
04:19I'm being super careful under Adam's expert supervision,
04:22but you will want to follow the safety guidance that comes with the kit
04:25and wear gloves when advised.
04:28Wow.
04:28Beautiful.
04:30I'll pop it here and you can see that the clay in the cool one is a lot whiter.
04:34Yes, that is beautiful.
04:35Real nice contrast.
04:36Really nice contrast.
04:38You can use any type of feather to create the classic smoky markings.
04:41Other carbon-rich materials like sugar or hair work well too.
04:47And for those who prefer a bit of colour,
04:49Adam is showing me a second version of raku that I've never seen before.
04:53We'll create our own glitter by making rainbow baubles.
04:57Oh, my God, those are amazing.
04:59And every single one's totally different.
05:01What's the name of this technique?
05:03So this is called rainbow raku.
05:05How do I make one of those?
05:06We have a raku glaze.
05:08OK.
05:09So this is essentially glass as a dust form within a lovely soup or gravy.
05:15And when we paint that onto the bauble and get it to 1,000 degrees,
05:19it's going to turn into this lovely coppery glaze.
05:23So let's get you a bauble.
05:24There are several different raku glazes available,
05:28which create beautiful metallic finishes.
05:30We begin by painting the first coat.
05:33I'm going to grab the kiln out of the microwave
05:35and then we're going to use the residual heat from the microwave
05:39to dry the pot.
05:43Once dry, a second coat is applied.
05:46It's dried in the same way and then into the microwave it goes.
05:49So, what next?
05:52We've got nine seconds.
05:54OK.
05:54And then when the microwave beeps, I'll take the kiln out.
05:57Yes.
05:57And if you'd like to, you can get the bauble off the platform
06:02and pop it onto the sawdust.
06:03And then it will burst into flames.
06:06We then cover it.
06:07And inside the tin, inside the pot, there's no oxygen.
06:11So we call that a reduction atmosphere.
06:13And what you do when you check it is you flash the oxygen back on
06:16and that's when you get this kind of cloud
06:19so it all changes from green up to copper.
06:24Promises, promises there, Adam.
06:26You are promising a lot here.
06:29So it all depends on the way that we do it.
06:31But I feel like you've got it down.
06:33I am so excited about this.
06:34It's a well-painted one.
06:35Pracked and ready to make rainbows.
06:37One, two, three.
06:40Put it on.
06:43There we go.
06:44Wow.
06:47How long do we leave that there?
06:48Maybe three or four minutes.
06:50So it's got a cool down from 900 degrees,
06:53which is when it was glowing, down to about 300 degrees.
06:56We've got three minutes in which I need to ask you
06:58when you first did pottery.
07:00After I graduated, I got run over by a car.
07:03Oh.
07:03So I know I'm saying it with a smile.
07:05I was in a wheelchair for 18 months
07:07and clay was actually one of the things
07:10that gave me that little win every day.
07:12So I'd sit down and I'd make something with clay
07:14and I'd just have that little moment of, like,
07:17I've made this.
07:18I've done something with my day.
07:19Wow.
07:20The transformational power of crafts
07:22never ceases to amaze me.
07:25Waiting over,
07:26and it's time to lift the lid on my rainbow raccoon.
07:29Under there, the bauble,
07:31we don't actually know how hot it is,
07:33but we want it to be a temperature
07:34where the glaze changes.
07:36So it will be very coppery.
07:37Yeah.
07:38And as soon as the oxygen hits it,
07:40it's going to try and go back to green.
07:41Yeah.
07:42Like verdigris.
07:43Yeah.
07:43But we want to stop it in the middle,
07:44which is where we get the rainbows.
07:46So when I take the tin off,
07:47if you're prepped with the tongs,
07:49you can grab the bauble,
07:51and if it's changing very fast,
07:53get it in that water.
07:54Right.
07:54That's called quenching.
07:55So are you ready?
07:56Yeah.
07:59Yeah.
07:59It's beautiful.
08:05Yay.
08:07It's a good one.
08:07It's lovely.
08:09Christmas magic.
08:12Five minutes later.
08:13Super, so actually now,
08:15it's ambient and ready to be ribboned.
08:20Oh, thank you, Adam.
08:21Oh, it's beautiful.
08:25That is one of the best, first baubles I've ever seen.
08:29You're just being nice.
08:31That's not, yeah, that's not a joke.
08:32That's absolutely phenomenal.
08:34It's got everything.
08:35You've got all the colours,
08:36from copper down to green,
08:38and you've even got a bit where you can kind of see
08:40where the oxygen's hit it.
08:45Perfect.
08:46That was a joy.
08:50Adam has blown me away.
08:52Two miraculous mini marbles for my tree,
08:54and all from the microwave.
08:59Top of my Christmas list this year
09:01is spending more time with family
09:03and the people I love.
09:05And the eagle-eyed superfans among you
09:07will recognise this familiar face.
09:10Over ten years ago,
09:11my goddaughter Daisy,
09:12with her sister Stella,
09:13taught me how to make paper bunting.
09:16What's the theme of the bunting for Christmas?
09:18Oh, sleighs.
09:19Slays, of course.
09:20And the outcome really did slay.
09:22Yeah, that girl, you did it with red.
09:25Red, yeah.
09:26Oh, my word.
09:28Oh, my word.
09:32I'm thrilled with my Christmas edition
09:34of the bunting.
09:39Daisy might have grown up a bit since then,
09:41but her love of paper crafts hasn't waned.
09:44And this time she's teaching me
09:46how to make joyous paper angels.
09:47All those left-over Christmas cards
09:50that don't belong in landfill,
09:52Daisy has a crafty solution.
09:54Daisy!
09:55Hello!
09:58So, I'm so pleased you've come back.
10:00I've returned.
10:01You have returned.
10:02My grand return.
10:03Slightly older.
10:05None the wiser, though.
10:06This might be one of the most simple,
10:09inspired, inexpensive,
10:11personalised presents I've ever seen.
10:13Grab your old Christmas cards,
10:15photos of friends and family,
10:16some split pins,
10:18and all the decorations you can find,
10:20and you're ready to go.
10:21You have some little Christmas cards
10:23in front of us.
10:24Yes, OK.
10:24And you want to pick maybe three,
10:27I'd say.
10:27Three Christmas cards.
10:27With varying colours,
10:29varying patterns.
10:30Okie-dokie.
10:31One card will be for the body,
10:33one card will be for the legs,
10:34and one card will be for the wings.
10:37Cut out shapes for the body,
10:39wings, legs and arms.
10:41Daisy's made me a template,
10:42but you can go freestyle if you prefer.
10:44No need to strive for perfection,
10:46embrace the comedy in this craft.
10:49I put the feet on at the same time.
10:51It doesn't have to be
10:51particularly anatomically correct,
10:53but there we go.
10:53Well, that's a good job
10:54it doesn't have to be anatomically correct.
10:56Because it's far off.
10:57I think there's a charm
10:59to Christmas crafts, though,
11:01that they can be mismatched.
11:03Now we're ready to arrange
11:05the body parts before assembling.
11:08Yours is really good, Daisy.
11:09I'm going more for pasta necklace
11:11than modern art.
11:13Next, use a scalpel
11:15or something else sharp
11:16and a cutting mat
11:17to make a small hole
11:18where you want to attach the pieces.
11:20Insert the split pin
11:21and secure by spreading
11:22the prongs at the back.
11:25Your wings are higher up
11:26on your body,
11:27which also, I think,
11:28is better than me.
11:29I mean, there's something
11:30quite sweet and droopy
11:32about having the wings down low.
11:35Daisy!
11:36I can't believe you just said that!
11:38Whether you end up
11:39as a fallen angel
11:40or a celestial cherub,
11:42once everything is attached,
11:43it's time to find
11:44a face that fits.
11:46There's a little surprise in here.
11:48Oh, Daisy, let's see.
11:49We have...
11:50Oh!
11:51..my cat, Couscous.
11:52Oh, my God.
11:53Here he is.
11:53Couscous!
11:55We have...
11:55Let's see.
11:57We have you.
11:58You've got me.
11:59Brilliant.
12:00Another one of you.
12:02Oh, thanks, Daisy.
12:03These are both very old photos.
12:04I'm very flattered, yeah.
12:06Where are the pictures of you, Daisy?
12:07And...
12:08Oh!
12:10Well, I seem to have
12:11suddenly become Phil.
12:12Phil, oh, no!
12:14I want one with you on!
12:16Oh, no, but we've got Couscous.
12:17So what does one do?
12:18Cut around?
12:19Yeah, cut around the face.
12:21I mean, you could even go to town
12:23and mix and match faces a little bit.
12:25You could mix and match, yes.
12:26Cut out the eyes from someone.
12:28Whoever you choose,
12:29be it human, animal or both,
12:31attach with a glue stick
12:32and voila!
12:34That looks amazing, Daisy!
12:36I haven't glued it yet, but...
12:37Oh, my God, Couscous really works.
12:39Cats work better than people on angels.
12:42I know.
12:43And there isn't a Christmas craft
12:44in the land that doesn't benefit
12:45from a sprinkle of glitter
12:47or a flurry of pom-poms.
12:49So we're going to town.
12:50If you were an angel,
12:52how would you want to dress?
12:53And obviously you want
12:54all the sparkles, all the pom-poms.
12:56I'm going to give myself
12:58some red shoes.
13:00Look at that.
13:02Dorothy's shoes.
13:03They worked brilliantly.
13:05They've worked so well.
13:07The shoes are great.
13:08To be honest,
13:09we could go on for absolutely ever,
13:12but I think we've got to probably
13:14say that we're stopping.
13:16Couscous and Daisy
13:17and me
13:19and better me.
13:22What a joy to spend time
13:24crafting at Christmas
13:25with one of my favourite people.
13:27And luckily for me,
13:28Daisy and Paper Couscous
13:30are both hanging around
13:31for my party celebrations.
13:33This year,
13:45we're doing Christmas differently,
13:47letting go of the stresses and strains
13:49in favour of a homely,
13:50handmade Christmas.
13:52Everyone knows
13:53that for children,
13:54sometimes,
13:55it's more the wrapping
13:56and less the present.
13:58So,
13:59we thought we'd embrace that.
14:00Paper artist
14:02Sammy Quinn
14:03is a grandmaster
14:04of copious clever tricks
14:05with paper
14:06and she's here
14:07to teach me how to create
14:08the most incredible
14:09animal gift boxes.
14:11I think what's nice
14:12about these makes
14:12is they're designed
14:14to be made
14:15with things that you might
14:16already have at home.
14:17You don't have to go out
14:18and buy any sort of
14:18specialist kit.
14:20Start by wrapping your box
14:21with coloured paper.
14:22I've customised mine
14:23using a rubber stamp
14:24and acrylic paint.
14:25Everything that you're
14:27sticking down now
14:28isn't going to be
14:29on display.
14:30So,
14:30we're going to add
14:31quite a lot of decoration
14:32to these boxes.
14:33Right.
14:33Okey-dokey.
14:34OK.
14:35Most things will be
14:36sort of hidden.
14:38Try not to be a perfectionist.
14:39Yeah,
14:39but that...
14:40How did you know?
14:42My orange box
14:43will become a festive fox
14:44and Sammy's plain brown box
14:46will be transformed
14:47into a reindeer.
14:48We are going to take
14:50our paper.
14:50Yeah.
14:51We've got our template
14:52and we're going to
14:53draw round
14:55the various shapes.
14:58Cut circles
14:59for eyes and noses.
15:01Face, eyes and nose
15:02go on with glue
15:03and already
15:03they are coming alive.
15:05Next,
15:06some rounded triangles
15:07for Foxy's ears.
15:09I'm just going to do
15:10a little score mark
15:11in his ears
15:12and this is just going
15:14to create a little tab
15:16so that we can stick
15:17those onto the box.
15:18Bend the tab over
15:19and Foxy's ears
15:20just need a 3D flourish
15:22before they're stuck on.
15:24I'm just bending
15:24my ears a tiny bit.
15:26Just a tiny bit
15:27for a pinch up top.
15:29I'm going to start
15:30composing my reindeer
15:31as well at the same time.
15:33I've cut some little slits
15:34into the paper.
15:36Oh, yes.
15:37And then when you
15:38pull those up
15:39it just adds another
15:40little layer of texture.
15:42Feathery look, yeah.
15:42Exactly.
15:43Sort of gives that
15:44illusion of fur.
15:45I'm going to use some
15:46of those double-sided
15:47foam tabs.
15:47Yeah.
15:48You can just stick them
15:49bang in the middle.
15:51And then that gives you
15:51a floaty thing.
15:52Yeah.
15:53Adds a little bit of depth.
15:55With the faces
15:55coming together
15:56it's time to bring
15:57some Christmas joy.
15:59Now what we can do
16:00we've got a pen
16:02is we can go in
16:04is we can go in
16:04and give them
16:04a little bit
16:07of a facial expression.
16:09So giving them
16:09a little smile there.
16:11And what's a fox
16:12without a bushy tail?
16:14I've cut out a brown
16:15almost oak leaf shape
16:16as its base.
16:18So you've got,
16:19yes I saw that.
16:19We've got a little
16:20fold inside there
16:21and that's how we're
16:22going to attach
16:23our tail
16:24to the sort of side.
16:24One side a bit
16:25taily
16:25and then the other
16:26side a bit
16:27straight
16:28but with the flap
16:29out of that.
16:30With the flap
16:30and then that means
16:31we can attach that
16:31into the side of the box.
16:33What we're going to do
16:33is we're going to add
16:34a little bit of
16:34embellishment
16:35to our tail.
16:36So I've cut
16:38these little
16:38sort of fluffy shapes
16:40and then we're going
16:41to start at the top
16:42and I've cut them
16:42in the two tones.
16:43Start in that sort
16:44of top area
16:45and then sort of
16:46layer them down.
16:47Absolutely.
16:48Different shades
16:49of paper create
16:50visual interest
16:51and Sammy's
16:51got a cunning tip.
16:53If you were really
16:54trying to elevate this
16:55you could use
16:56the edge of your scissors.
16:57You can curl
16:58some of them up
16:58so that when you're
16:59sticking them down
17:00you've got even
17:01more sort of texture.
17:02Adds another level
17:03of dimension.
17:03There you go.
17:05Now it is definitely
17:06looking more taily
17:08and less autumnal
17:10leaf.
17:12Next we heat
17:12Foxy up with
17:13a sprightly scarf
17:14using two strips
17:16of red paper.
17:17We're going to
17:18fold that one
17:19in half.
17:20Yeah.
17:20So this is going
17:21to be sort of
17:21the tail of the scarf.
17:22Oh I see, I see.
17:23So we're going to
17:23fold that in half
17:24and then that's
17:25going to loop
17:26over the top.
17:28Right.
17:28Just like that.
17:30I didn't stick
17:30on my tail
17:31too tightly
17:32so I can glue
17:33the scarf around
17:34the box
17:34and tuck it
17:35under the tail.
17:37Trim to the right
17:38length
17:38and then cut slits
17:39on the end
17:40to create a little
17:40fringe.
17:42Meanwhile,
17:43Sammy gets busy
17:43with 3D ears
17:45for Rudolph.
17:45I'll just show you
17:47the little reindeer
17:48so I've got the
17:49shape for his ears
17:50and I've just
17:51cut a little slit
17:52into the bottom
17:52of the paper
17:53and then we're
17:54going to just
17:55use a bit of glue
17:55and then we're
17:56going to fold
17:57it round
17:58and it's going
17:59to create
17:59this sort of
18:003D ear.
18:01Finally,
18:02every festive fox
18:03needs a hat
18:04and this clever
18:05one is rather
18:05regal.
18:07Start with a
18:08rectangle of paper
18:09cut into long
18:10strips on one
18:11side and short
18:12strips on the
18:13other.
18:13You cut a strip
18:14of paper
18:15and then you're
18:16going to stick it
18:16and if you line
18:17it up with one
18:18edge, you'll
18:19notice it's too
18:20big on one side
18:21purposefully.
18:22Right.
18:23So.
18:26And I'm going
18:26to use my ruler
18:28and my scalpel
18:29and I'm going to
18:30make a very
18:31light score mark
18:32here and what
18:35this will mean
18:35is that we can
18:37bend these bits
18:38backwards.
18:39Right, okie doke.
18:40And then to make
18:41the hat, we're going
18:41to just put the
18:42paper on the
18:43rubber and we're
18:44going to put a
18:46hole in the
18:47centre of each
18:48of those tabs.
18:48Do you want to
18:49give that a go?
18:50And it will all
18:50make sense while
18:51we're doing this
18:52at the moment.
18:53I have every
18:54confidence, Sammy,
18:54that it's going to
18:55make sense.
18:56Every confidence.
18:58Holes made, we
18:59loop it around,
19:00attach the tab and
19:01it's starting to
19:02take shape.
19:03A split pin is
19:04the key to forming
19:05the dome shape.
19:07So we're going to
19:07push that pin
19:08through one of those
19:09holes.
19:09You have to push
19:10it quite hard but
19:11that whole sort of
19:12act as a bit of a
19:13guide.
19:13And then we're
19:14going to take one
19:15from that side, push
19:15it through, one from
19:16that side and keep
19:17alternating.
19:19And you'll see the
19:20paper will naturally
19:21want to sort of bend
19:22in and sort of allow it.
19:23You see at the moment
19:24it's bending out.
19:24That way.
19:25Allow it to bend in.
19:26Allow it to bend inwards.
19:27Yeah.
19:29Genuinely would not
19:30have thought that that
19:31was as easy as it was.
19:33That really works.
19:35Very simple, isn't it?
19:36Really, really simple.
19:38And then to finish it
19:39off, a little cut of
19:41wauble.
19:42Oh yes, look, that
19:43looks really smart.
19:45I'm going to do it a
19:46little jaunty.
19:48I'm going to do it a
19:49little jaunty and
19:50slightly to the one
19:52side like the...
19:53A very stylish fox.
19:54Yes.
19:56You know what, Sammy?
19:58That is quite the
20:00present.
20:00Isn't it?
20:02Foxy might look
20:03Christmas ready but
20:04Sammy's reindeer still
20:05needs some final
20:06flourishes.
20:07Pink pom-poms give
20:08him some lovely rosy
20:09cheeks and no reindeer
20:11is going to be chosen
20:12to pull Santa's sleigh
20:13without impressive
20:14antlers.
20:15What can I do to
20:17help you?
20:17So we are going to
20:18make some little
20:19antlers for our
20:20reindeer.
20:21So I've already made
20:22one.
20:22OK.
20:23And they are made
20:23very simply, again,
20:26one of our templates
20:27which I have then used
20:28to cut out of some
20:30cardboard.
20:31Yeah.
20:31And what we are
20:32going to do is we're
20:33going to wrap those
20:34in some simple
20:36twine.
20:37Start from the
20:37bottom.
20:38If we put a little
20:39tiny, tiny dot of
20:40glue here just so we
20:43can glue it down to
20:44start.
20:45And then you're just
20:46going to go round and
20:46round and round and
20:47round until you've got
20:48it covered.
20:49OK.
20:49Great.
20:50And then while you're
20:51doing that, so for our
20:53reindeer, I thought it
20:54would be really nice to
20:55make him a little woven
20:56chest.
20:57So I have a little
20:58rectangle of paper.
21:00Yep.
21:00And all I have done
21:01is cut lines every
21:04sort of half a
21:04centimetre.
21:05So you've made your
21:06own little loom.
21:07My own little loom,
21:08exactly.
21:09And sort of left about
21:09a centimetre at the
21:10top there, or half a
21:11centimetre at the top,
21:13so that the pieces don't
21:15fall apart.
21:15And then I've got sort
21:16of strips of paper, so
21:18little bits of gold,
21:20bits of magazine cut up.
21:21That is really nice.
21:22Little bits of red.
21:22And then we're going to
21:24go in and out, very
21:26simply, with the paper.
21:31And I'm just going to
21:32stick down the edges of
21:34the last bit of paper
21:35that I've woven in, and
21:37then that will stop
21:38everything from
21:39unravelling.
21:40While Sammy's woven
21:41reindeer chest looks
21:42effortless, I'm getting
21:44in a tangle with twine.
21:45Oh, no.
21:46Oh, no.
21:47It's OK.
21:47Oh, no.
21:49Who knew that this was
21:51the hard bit?
21:51I'm not entirely sure
21:53how I've managed to
21:54balls this up so
21:55spectacularly, but what
21:57is a reindeer without
21:58his twine antlers?
22:01Luckily, Star Anise and
22:02a hot glue gun hide a
22:04multitude of crafting
22:05sins.
22:06Sammy makes two little
22:07paper triangle props to
22:08hold up the antlers, and
22:10it looks like Rudolph will
22:11be pulling the sleigh
22:12after all.
22:13The result is absolutely
22:15lovely, but actually
22:17it's the fun of doing
22:21this, partly.
22:23You know, someone's
22:24going to see this
22:25present and be absolutely
22:26delighted.
22:27That was really good
22:29fun.
22:30Let's put it this way,
22:31you could have a lot of
22:32fun going on playing with
22:33this.
22:33You could.
22:34You know, the world's your
22:35oyster.
22:37Thank you very much.
22:37No problem.
22:38Pleasure.
22:41So, on to the next step for
22:43my Christmas party, the
22:45food.
22:46Perfect on the big day and
22:47a total treat, called on
22:49Boxing Day, the ham is a
22:51festive all-rounder.
22:53Fifteen years ago, Phil and I
22:54learnt how to cook the
22:55perfect traditional ham.
22:57Hello, little hammy,
22:59hammy.
22:59And, being a creature of
23:02habit, he's very generously
23:04sent me a ham every year
23:06since.
23:07But this year, I'm tearing
23:08up traditions and delving
23:09into the spices and
23:10flavours from one of my
23:11favourite parts of the
23:12world, the Caribbean.
23:14So, I've invited long cook
23:16and content creator, Daniel
23:17Grant, to teach me how to
23:18make one of his family
23:19festive favourites, a
23:21sorrel glazed ham.
23:23So, this is basically, like,
23:24a traditional way we do it
23:25in Barbados.
23:26Right.
23:27But also with, like, an
23:28English twist to it as
23:29well.
23:29Okey-doke.
23:30I cannot wait.
23:31I like everything, everything
23:33to have a bit more spice.
23:34Yeah.
23:35With the ham already
23:36boiled for a couple of
23:37hours and an infusion of
23:38cloves, spring onions and
23:39thyme, we are ready to get
23:41seasoning.
23:42And, like many great
23:43recipes, we are starting
23:44with garlic and ginger.
23:46What makes this step out as
23:49a Baysian ham as opposed to
23:51from anywhere else?
23:53I think it's the sorrel.
23:54Right.
23:55OK.
23:55And the sorrel adds that
23:56the different flavour.
23:58Okey-doke.
23:58You wouldn't normally get
23:59in a traditional, like,
24:01British ham.
24:01And, yeah, pairing it with
24:02all the other seasonings just
24:03brings out the sorrel
24:06flavours even more.
24:07Sorrel flowers are a must-have
24:09ingredient in cooking across
24:11the Caribbean at
24:12Christmas time.
24:12With their unique, tangy
24:14flavour, they are known for
24:15their health benefits and can
24:16be bought online.
24:18A lot of Baysian food has
24:20nutmeg, cinnamon,
24:22allspice.
24:22Yeah.
24:23These are, like, the staples
24:24in most dishes.
24:26Scotch bonnet as well.
24:27So that's quite a large
24:28scotch bonnet.
24:29And what do you reckon?
24:30You've gone 40% on that?
24:32Yep.
24:33Yeah, I'd say about 40%.
24:34And I've taken any seeds that
24:35are in there just in case.
24:37Heat level maximised?
24:38Next, we're upping the
24:39Christmas ante with the dry
24:41spices.
24:42So what's in here?
24:44You've got some cinnamon,
24:45some nutmeg, some allspice,
24:48a little bit of brown sugar.
24:49Yep.
24:49Some all-purpose seasoning
24:51and some onion granules as
24:53well.
24:53Then add olive oil, dark soy
24:55sauce, spiced rum and slowly
24:57pour in the orange juice to
24:59complete the flavours.
25:00That is so good!
25:03Pierce the ham with a sharp
25:04knife and then Daniel has a
25:06clever trick up his sleeve.
25:08Place the ham into a freezer
25:10bag, pour in the marinade and
25:12it's time to mush.
25:15Mess-free and guarantees that
25:17the flavour will melt into the
25:18meat.
25:19Am I mushing right?
25:21Yeah, that's perfect.
25:22And then that's going to seep in
25:23all those holes you've pierced.
25:25For extra flavour, this can be
25:27done the night before and kept
25:28in the fridge.
25:29Once you've mushed, place it
25:31into a baking tray, score lines
25:32across the skin and add clothes
25:34for a festive flourish.
25:36Into the oven at 170 degrees,
25:40cooking time will depend on the
25:42size of your ham.
25:44And while the ham is cooking,
25:45we're preparing Daniel's special
25:47sorrel glaze.
25:48Put one whole chopped orange
25:50into a bowl with the zest and
25:52juice of another.
25:54How much ginger?
25:56Probably two thumbs worth of
25:57ginger.
25:57Okay, okay.
25:58Finally chopped.
25:59Two cinnamon sticks, a cup of
26:01brown sugar, eight to ten cloves,
26:03two tablespoons of honey and then
26:05this special ingredient.
26:07And then we now we want our
26:08sorrel leaves to go in.
26:09Right, okay.
26:11Weight-wise, what would you say?
26:13This is roughly around 200
26:15grams.
26:16200 grams of sorrel.
26:17Yeah.
26:17Okey-doke, okay.
26:19Okay.
26:21Six cups of water.
26:22Six cups, okey-doke.
26:23Yeah.
26:23Okay, that's it.
26:25Yep.
26:25I love it when things aren't
26:26so difficult.
26:27I'm not sure I've ever cooked
26:28anything that looks more
26:29Christmassy.
26:30You're seeing the colour from
26:32the sorrel, it's immediately
26:34coming out.
26:35That sauce is going to be the
26:36most incredible colour.
26:38Simmer for five to ten minutes.
26:40Drain the liquid through a sieve.
26:42Then add your cup of sugar.
26:44Then back on the stove for
26:45another 30 minutes until you
26:46have a lovely thick syrup.
26:48Once the ham is about halfway
26:50through cooking, it's time to
26:51glaze.
26:53This glaze looks absolutely
26:55amazing.
26:56Those sorrel flowers, it's
26:57extraordinary, the depth of
26:59colour there.
27:00Yep, that's perfect.
27:02Is that perfect?
27:02What we'll do now is when we
27:04roast it again, we'll base it
27:06every, say, like, ten, eight to
27:08ten minutes.
27:08Right, okey-doke, okay.
27:09Just to make sure we've got
27:10plenty of glaze on there.
27:11Okay.
27:12Well, they say great things come
27:13to those who wait, and I'm
27:15certain my party guests will
27:16agree that Daniel's Bajan ham
27:18is worth every minute.
27:19I'm all for lessening the load, but
27:30that's not going to stop me upping
27:32the ante on the glitter and the
27:33sparkle.
27:35And to search for more tree
27:37decorating inspiration, I've
27:39headed to one of my most beloved
27:40London spots.
27:42Behind me on Kenson Church Street is
27:44the Lacquer Chest.
27:46It's been around for 66 years.
27:48It's always been an inspirational
27:50shop for me.
27:52And when it comes to Christmas,
27:53their amazing vintage bauble
27:55rental collection is second to
27:56none.
27:57So I'm heading in.
27:58Hey, Nuts.
27:59Hello.
28:00How are you?
28:00Good.
28:02The shop is looking so Christmassy.
28:05It really does look fantastic.
28:07I'm looking for inspiration, so I
28:08was going to go and have a look
28:09upstairs.
28:10Yes.
28:12So here, the very top of the shop
28:16is where the fabrics and the
28:19ribbon and the vintage Christmas
28:21decorations are.
28:23And my late mother-in-law, Gretchen,
28:26once gave me a box of vintage
28:28Christmas decorations, and it was one
28:30of the best Christmas presents I
28:33ever had.
28:34Can you believe there are
28:35decorations in the collection that
28:37are more than 80 years old?
28:40There's something particularly
28:42special about looking at something
28:43and thinking this has come out year
28:47after year after year after year
28:48and given real joy.
28:53And I want to try and find a way to
28:56make something that has a bit of a
29:00similar feel to this, just with that
29:03kind of extra, extra twinkle-ness.
29:07Is there such a word as twinkle-ness?
29:09I don't know, but if there isn't, there
29:10should be.
29:12My mind is whirling with ideas, and I
29:15have just the thing in my kitchen
29:16cupboard to create my version.
29:18of these incredible vintage tree
29:20decorations.
29:22These are little reusable egg
29:24tarts things, and you can buy them
29:26online, and they end up about 25p
29:29each.
29:29I'm using two different sizes of
29:31egg tart moulds.
29:33First off, I'm gently pressing back
29:35the edges of the larger mould with my
29:36hands to make a slightly flatter
29:38shape.
29:39And then you take an old rubber and
29:42a barrow, nothing complicated.
29:45And you...
29:46brush through.
29:52There we are.
29:54This will be used to hang your finished
29:56decoration using ribbon or a sparkly pipe
29:58cleaner.
30:00Then, literally, I kid you not, the world's
30:03your oyster.
30:04You can do anything you want with this.
30:07You can just go with one of these, or you can put the
30:10smaller one inside, and you can do it too, like that.
30:15And then anything you want to put in the centre.
30:18Glitter, old jewellery.
30:20Look, what I've got here is some charity shop brooches.
30:23Brooches have gone right out of fashion.
30:25They're ending up in charity shops, costing very, very
30:28little, so I'm going to make this brooch
30:30at the centre
30:31of my design.
30:34PVA glue at the ready, along with all
30:36the glitter and glitz you can find,
30:38and you're off.
30:40Paint a layer of glue around the outside
30:42of the mould, then pour the glitter
30:44on and off a few times, and it will
30:46layer up to create a shimmering edge.
30:48Right, now, I think we are fully glittered up there.
30:56So I want to give this depth.
30:59So I'm also going to put this pipe cleaner there.
31:04Use the same technique on the smaller mould,
31:06this time putting glitter around the inside and
31:08outside for extra twinkle.
31:11There's no getting away from this.
31:13This is fiddly, but worth it.
31:16Give that a bit of a sprinkle and a shake.
31:24How are we doing so far?
31:26There's just something so transformative
31:28about glitter.
31:30More is more, as far as I'm concerned.
31:33So next, I'm cutting around a sparkly piece
31:35of fabric to glue inside.
31:38Now, obviously, you could use a little bit
31:40of lace or a bit of paper or, you know,
31:44would literally anything, if it's just hanging around
31:48and it's got any sort of glitter or sparkle to it,
31:52use it.
31:54Just when you think you can't add any more bling,
31:57it's time to add my charity shop brooch.
32:00Now, some of the brooches,
32:02you might want to take the backs off with pliers.
32:07I think this one, she says confidently,
32:11probably overconfidently,
32:13will work if I just put the glue on and bung it in.
32:20But this might be famous last words.
32:24Here's our crunch moment.
32:26Once the glue has dried,
32:32thread ribbon or a sparkly pipe cleaner for hanging.
32:35The thing about these decorations is
32:37that really is just the start.
32:40You can go on adding bits in,
32:43adding little other bits of embellishment,
32:45like with the pipe cleaners,
32:47other bits of ribbon,
32:49whatever you want.
32:49These wonderful little tin vessels
32:53are just the beginning of a joy
32:57in creating these kind of bohemian medallion-style Christmas decorations.
33:01My tree is going to be as twinkly as it's ever been.
33:05We've got glitter and spice,
33:10but let's not forget about sugar and all things nice.
33:15Adam has come up with a fun and super simple air-dried clay bowl
33:18to hold the wrapped sweet treats we all love at Christmas.
33:21So I think it's really fun to make them all different sizes
33:25because if you look at a Christmas tree,
33:27all the baubles are different sizes
33:28and I think that makes it feel very Christmassy.
33:31It gives a lot of visual texture.
33:32I'm going to start by rolling lots of sausages
33:35but making sure that each sausage has a pointy end.
33:38Who doesn't love a Christmas sausage?
33:40And then time for the roll.
33:42Then it's clay, roll, curl, repeat.
33:45Next, line an ordinary bowl with a paper napkin
33:47and get layering.
33:49I'm going to completely cover the base of this bowl.
33:52I want all of these to go, point towards one direction
33:55because I want it to feel like a flurry of snowflakes
33:58coming across the bowl.
34:00Coils in, take another handful of clay
34:02and flatten using a rolling pin,
34:04ready to cut with your cookie cutter of choice.
34:08And I'm going to use the snowflake for this one.
34:10So just applying it to the clay and then pushing down.
34:14With the snowflakes cut,
34:17get your PVA glue at the ready to secure.
34:20Paint the top side only a little bit.
34:25Lift it up and tuck it away in bed.
34:27And that means that you're going to get
34:28a little peekaboo moment there.
34:30More glue over the top
34:31and then layer up a smaller circle of clay
34:34and gently push down to secure.
34:37Continue layering up with coils and snowflakes on top.
34:40If you push the coil down,
34:43you get a nice bit of depth going on as well
34:45and that gives you a real visual texture.
34:47Leave to dry for at least an hour,
34:49then get busy with acrylic paint.
34:52Reds and pinks with whirls of golds.
34:55Perfect colours for my Christmas party.
34:58I've got lots of sweets and treats
35:01so you can put all the best bits of Christmas in there.
35:04And this is a great way of making something
35:06from your heart and from your hands for a loved one.
35:10Thanks, Adam.
35:11I couldn't have said it better myself.
35:14The presents are wrapped, the decorations hung.
35:17And with the ham roasting in the oven,
35:19what I need now is an overindulgent pudding.
35:22Over the years, we've had wreaths of feathers,
35:25flowers, furry friends.
35:27But when wreath and pudding combine,
35:30it's quite the showstopper.
35:33When award-winning chef Ravinda Bogle
35:35showed me her edible wreath three years ago,
35:37I was blown away.
35:39Don't be put off by choux pastry.
35:41It's surprisingly simple.
35:43I've got water going into this pan.
35:45Yeah.
35:46And the idea is that you're going to basically melt
35:49butter and water together, bring it to the boil.
35:54So far, so good.
35:55So far, so easy, right?
35:57Yeah.
35:57The idea then is just to dump in a whole load of flour.
36:00That sounds like my type of baking.
36:03Once the dough starts coming away from the side of the pan,
36:06leave it for 15 minutes to cool,
36:08or add it to a stand mixer to release the steam
36:10so it cools even faster.
36:13After a few minutes, add your eggs one at a time.
36:16So let's just have a look at this.
36:18Isn't it gorgeous?
36:19Look at that texture, how glossy and smooth and silky it is.
36:23The dough goes into a piping bag,
36:26ready to create three circles on your baking tray.
36:29Glaze with some egg wash,
36:30then it's into the oven at 180 degrees for 15 minutes,
36:33then 160 for a further 30 minutes.
36:37Once it's done, leave to cool completely,
36:40cut the top off and layer up condensed milk caramel
36:43and whipped cream.
36:46Dip the top in chocolate glaze
36:48and decorate with seasonal berries, nuts, dried fruit
36:51and a dusting of icing sugar.
36:53What a result.
36:54It's nearly time to welcome my friends and family,
37:00so I'm putting the final touches to my Christmas table.
37:02The only thing that matches is the knives and forks.
37:07Apart from that, everything else is just a mismatch.
37:16But that's the way it is at Christmas.
37:21Perfectly imperfect.
37:24It's almost time for our Christmas party.
37:32I'm prone to terrible pre-party jitters.
37:34But if there's one thing that's guaranteed to calm the nerves,
37:38it's a Christmas cocktail.
37:39And I want something spicy to go with my sorrel-glazed ham.
37:43Mixologist Joelle Roach has come along to shake things up
37:47with a fiery coriander margarita.
37:50Tis the season to be tipsy after all.
37:52What would you do if you were making a Christmas margarita?
37:56Start off.
37:57Yeah.
37:58Chilis first.
37:59Chilis.
38:00If you muddle it a lot more, then you'll get a lot more spice.
38:06Right, OK.
38:07So if you do a little bit of a muddle, then you'll get a little less spice, obviously.
38:10So for me, I always try to go for a small muddle and not too much.
38:14Because when it's too spicy, you can't change it.
38:16Christmas cocktails can never be too zingy, if you ask me.
38:19Muddling done, Joelle is adding his special ingredient.
38:22Add the coriander syrup.
38:26Now, you made this coriander syrup.
38:28Yes, yeah.
38:29And it's made from scratch.
38:30It's made from scratch.
38:31Two-day process.
38:32Yeah.
38:33But you absolutely passionately believe in it.
38:36I do.
38:36You can buy coriander syrup online or make your own
38:39by dissolving equal parts sugar and water over a low heat.
38:43Add leaves or toasted coriander seeds and strain.
38:46So then lime juice, 25 ml.
38:48OK.
38:49And then the triple sec.
38:51OK.
38:5125 ml.
38:53So that's the little half.
38:54It's homemade triple sec as well, by the way.
38:55No, it's not.
38:56Now you're showing off.
38:57No, I'm being serious.
38:58It's homemade triple sec.
38:58It is.
39:00And then tequila.
39:01Yep.
39:0250 ml.
39:03Do you know why it's tequila?
39:04Why?
39:05Because you don't get hangover.
39:07Really?
39:08That's what they're saying.
39:09I'd love to believe that is true, Joelle,
39:11but experience tells me it's not.
39:14Fill the cocktail shaker to the top with ice,
39:16and we're ready to shake.
39:17Right hand.
39:19Yep.
39:19Left hand.
39:20Yep.
39:21You're going to try and do it away from your face.
39:23Okey-doke, OK.
39:29Ice in the glass, sieve at the ready,
39:32pour, and it's time to taste.
39:33Yeah, you see, honestly, that is so good.
39:45Yeah, that is really good.
39:47That is really good.
39:48I mean, our whole theme this year is about chilling out at Christmas,
39:51and that is going to basically chill you out from the get-go.
39:57I feel more mellow already.
40:03My guests will be arriving soon,
40:05so paper crafter Sammy has offered to show me a way
40:08to create a super-sized statement party piece,
40:10which has the wow factor without breaking the bank.
40:13Today, we are going to make a decorative Christmas cracker,
40:18which you can use as a centrepiece above a fireplace,
40:21or you can put it on the wall.
40:23Sammy has created a template consisting of two nonagon ends.
40:27That's nine-sided to you and me.
40:29Attached a foam board,
40:31which you can get in most stationery shops or online,
40:34then it's scalpel at the ready.
40:36We're going to work around the shape, cutting it out.
40:38So we'll start on this edge.
40:42So you always want to cut the outside of the line
40:45rather than the inside,
40:46so that if you make a mistake,
40:48you're not cutting into the shape that you're trying to make.
40:51Next, make nine rectangles to create the barrel.
40:55Taper the edges of the rectangles so they can fit together easily
40:58and secure with parcel tape.
41:01We've got a nice geometric barrel,
41:04which will form the centre structure of our cracker.
41:07We are going to make two cracker pulls
41:10for either side of that barrel.
41:13And what I have done is I have prepared a template.
41:16We're going to have nine sections
41:18which are going to go round that nonagon shape
41:20of the cracker barrel.
41:23Sammy has made a smaller tenth section
41:24to add as a tab for attaching.
41:27Line up coloured paper on the template,
41:29secure with tape and cut with a scalpel.
41:32The diamonds that we're cutting here,
41:34when you have a sort of regular cracker,
41:37it's where you'd probably see a bow attached
41:39or a piece of ribbon.
41:40Zigzags cut along the outside edge add a final flourish.
41:44Next, bend the diamond shapes inwards at their centre
41:47to form the cracker shape,
41:49then attach both ends with glue.
41:52It's beginning to look a lot like a cracker.
41:54Now, you need to cut a piece of paper
41:56which is going to cover this barrel shape.
42:00I've got a rectangle of paper here
42:02which I have cut to the right length.
42:06Score nine sections plus one extra for attaching,
42:10fold and glue to the barrel.
42:12Next comes my favourite bit,
42:14the embellishments.
42:15Strips of gold and pink paper finish off the ends.
42:22Christmas snowflakes, 3D stars and flowers
42:25and as many sprays of metallic paper as you like.
42:30What a showstopper!
42:32And all from some paper and foam board.
42:34It's sure to blow the socks off my party guests.
42:39Party preparations are nearly there
42:41but one thing that is missing is finger food.
42:44Luckily, Daniel has offered to make his special aki twists,
42:48a fresh take on the classic cheese twist.
42:51First step process is to cut all of your veg.
42:54You've got some red peppers with some onions,
42:57get them chopped and get everything mixed together.
43:00Spring onions and garlic come next
43:02and my favourite Caribbean essential,
43:04the Scotch bonnet chilli.
43:06You've got some all-purpose seasoning,
43:08you've got two tablespoons of that we'll add in,
43:10two teaspoons of onion powder and two garlic powder.
43:14More garlic.
43:16Who doesn't love garlic?
43:18And finally, the star ingredient, aki.
43:21It's very key.
43:22You want to rinse and drain it
43:23because it will have like a little aftertaste to it if you don't.
43:26Aki is the national fruit of Jamaica
43:28and you can buy it tinned from most supermarkets.
43:31Give it a good mix,
43:32grab your pre-made puff pastry
43:34and roll it out ready to fill.
43:36Don't leave this out for too long.
43:38I use it straight from the fridge
43:40because otherwise it gets too soft
43:41and then you can't fold it over
43:43and it gets very messy and fiddly.
43:48Just fold that pastry over.
43:56Push that down.
43:57I don't want the filling to come squeezing out of the sides
44:03with a little bit of azzier, but nice and gentle.
44:07Cut into around 12 thumb-sized strips.
44:10As you can see,
44:12that is our twist.
44:13You're just twisting it now.
44:15Place down on the board
44:16and it's just as simple as that
44:19and just repeat.
44:20Space evenly on a buttered baking tray,
44:24egg wash
44:24and into the oven at 190 degrees for 15 minutes.
44:29Perfectly puffed Aki twists.
44:32I can't wait to try one.
44:35It might sound bold,
44:36but I think I'm almost ready
44:37to throw open the doors
44:38for my Christmas celebrations.
44:41Just a few last-minute touches.
44:44The joy
44:45is in
44:47making it
44:49festive.
44:50Not perfect,
44:52just festive.
44:53It's all about
44:53who you have,
44:55not what you have.
44:57And thanks to all my amazing crafters,
45:00I have a flurry of new decorations
45:02with more sensational seasonal sparkle
45:04than you can shake a candy cane at.
45:06There's just something
45:07so transformative about glitter.
45:11Couscous looks completely at home on the tree
45:13next to
45:14a better me.
45:17Sammy's show-stopping cracker
45:19has pride of place on the sideboard.
45:22And Adam's air-dried clay bowls
45:24really do hold the best bits of Christmas.
45:27And to top it all off,
45:28I have Daniel's scrumptious ham
45:29and his Aki twists.
45:32Did you make these?
45:33Yeah, I did.
45:33Oh my God,
45:34they smell amazing.
45:36Plus,
45:36Joelle's spicy coriander margaritas
45:38to go with them.
45:39Cheers.
45:40Without everybody chipping in
45:42and sharing the things
45:43they love to do at Christmas,
45:45this party
45:46wouldn't be possible.
45:48And I'm so pleased
45:49they're all here
45:49to share the joy.
45:51Remember,
45:52Father Christmas
45:53doesn't do it all by himself.
45:54He has a whole team.
45:56So share the load,
45:57delight in delegating,
45:59craft when you can,
46:00and call in the elves
46:01when you need to.
46:03It's about connection,
46:04not perfection.
46:06Being with those you love
46:07at a really magical time of the year.
46:10We'll see you next time.
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