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00:00Hello and welcome to our Christmas kitchen.
00:18We've got Christmas covered today with our classic dishes to serve up this season.
00:23Yes, and it may be cold outside, but it's set to be sizzling in here.
00:26As first up, it's sausages with a trio of tempting glazes. Party food at its best.
00:31I love a sausage. I love a glaze and I love a party.
00:34And then it's gone to the main event on most Christmas tables, a turkey crown with Christmas spiced roast veggies.
00:41Yum. Then it's my lovely nanny's nut roast, which can be enjoyed as a main or as a side.
00:46But something I never have on the side is the bread sauce. I have it all over my dinner.
00:51And to wrap up our Christmas menu, it's my ultimate festive triangle.
00:54Four festive favourites coming.
01:01So, sausages. We are using a mix of chipolatas and cocktail sausages today, which are ideal for a picky starter.
01:08They're quicker to cook and they're easier to nibble on.
01:11We've got pork and chicken that we're using, but you could use veggies so that everyone at your gathering has something to feast on.
01:18Yeah, and I know we promised something classic, but actually we're going to help pimp these up with a trio of different glazes to transform them from the humble sausage into next level party food.
01:26So, it's a bit of savoury pick and mix for everybody.
01:30So, in the oven here, we've got our different trays, different ones here.
01:32We've got cocktail sausages, we've got the chipolatas, we've got chicken ones, we've got pork ones, and we're going to make three great glazes.
01:38And that's the whole idea.
01:39So, you start your sausages in the oven on some paper.
01:41Now, here's the important part.
01:42Line your tray with a little bit of paper, put your sausages on top, and something happens, you don't need to put any oil on them, and they will actually cook nicely.
01:50Get the colour on them first, cook them all the way through, 20 minutes, about.
01:55I'm just going to say this blanket thing.
01:56Over Christmas, our oven is usually set to about 180 degrees.
02:00It might go up to 190 degrees, the potatoes, but 180 degrees all the way through, that's just the way it is.
02:06It seems to work quite well.
02:07It really does, for most things apart from baking.
02:09That's it.
02:10There we go.
02:10So, we're going to make a peanut butter glaze, we're going to make a honey and mustard glaze, and we're going to make a gotcha-gen glaze.
02:16Yeah.
02:16Two of them are going to be mixed cold, this one's going to be heated up, the peanut butter one's going to be heated up, because the peanut butter needs to melt a little bit.
02:23Yeah.
02:24So, while you do your peanut butter one, I'm just going to do a little honey, mustard, thyme one, which is really delicious, quite a classic sausage glaze, and very easy.
02:35And I use about a tablespoon, but it doesn't really matter.
02:39It can be a sort of squidge, equal quantities of honey and maple syrup, and then a nice big couple of spoonfuls of whole grain mustard.
02:51And you could use Dijon mustard, but I really like the whole grain, because you get that pop of the seeds, of the mustard seeds.
02:59If you're going to make a satay sauce, this is actually a really quick way to make a satay sauce.
03:02Even if you're making chicken satays, peanut butter and water in a pan first, a little bit of sesame oil, a little bit of a shake of sesame oil, some mirin.
03:11If you don't have mirin, you can use something like sweet wine, sherry works just as well, or just even some more water and a little bit of white sugar.
03:21Some soy sauce, which will give saltiness to it.
03:23And then I'm going to put some chillies across the top of these, but if you want to put some chilli sauce in there, you could.
03:30It's totally up to you.
03:31And a little bit of brown sugar for sweetness, and I'm just going to bring that up.
03:35The one thing to remember about these glazes is you don't need a lot of it.
03:40Yeah, but it's just got to coat the sausages.
03:42I've just put some thyme, a couple of sprigs of thyme into here as well, and it really is already smelling very Christmasy.
03:48That thyme, honey, this maple syrup, I mean, I love all those smells.
03:53So that's all in, ready for my sausages.
03:56You're going to use chicken sausages for that, which is really lovely, like a chicken satay, a chicken sausage.
04:01And for the gotcha jang, we're just doing a couple of tablespoons, aren't we?
04:05Yep, a little bit of soy sauce in there, and a touch of sesame oil, and that's it, really.
04:11Yeah, I mean, really simple.
04:12But in this pan, you can see the peanut butter now has just started to melt down a little bit.
04:16A little bit of soy sauce.
04:18Right.
04:19A little bit of sesame oil, and just mix that together.
04:24Right.
04:25So, back to the sausages.
04:26Sausages are in the oven.
04:28I'm going to bring those out.
04:31And we've got three different trays.
04:32Yep.
04:33We've colour-coded them.
04:35I know, we're so clever at colour.
04:37Well, you are.
04:38I mean, you know, everything's colour-coded, everything's all neatly done.
04:42Gotcha jang in the red.
04:43We're doing little gotcha jang cocktail sausages.
04:45These aren't cocktail sausages.
04:47Yes, these are the cocktail sausages.
04:49Right.
04:49Or the cockies.
04:50These ones are chicken sausages.
04:54Chicken chipolatas.
04:55Yeah.
04:56Right, and then these are the pork ones.
04:58Right, so let's do this first.
04:59They can go over here.
05:00They can go there.
05:01So, as you can see, we just put a little bit of paper underneath the tray.
05:04Yeah.
05:04And that just helps.
05:05Glaze over the top of my sausages.
05:08Give them a nice coat.
05:10And if you do them while they're hot, it just means the glaze goes all the way across the top.
05:14A couple of spoonfuls you're glazing to mix.
05:16And then just give it a nice little mix together.
05:19And it happens that it all coats nicely.
05:21And then again, they're going to go pop back in the oven again for about 10 minutes or so.
05:26So now our chicken chipolatas, a little bit of that asado sauce across the top of them.
05:31I'm just going to spoon a bit across the top.
05:32Well, the smell in here, at this time of year, look, there's enough going on.
05:39You've got your presents under the tree.
05:41We're only a couple of days from Christmas.
05:43You don't need to put too much pressure on yourself.
05:45What is it about a sausage that you really love?
05:48Because I quite like one, but you're sausage obsessed, aren't you?
05:55Well, I think they are such a clever thing.
05:58Fully seasoned, ready to go, pop in the oven, and amazing.
06:02I always still think that some of the best food in the world is amazing between two slices of bread.
06:09Right?
06:09I think that's one of the great secrets of great food.
06:12Yeah.
06:12Think about it.
06:13Like, leftover mince in a sandwich.
06:16Cheese and ham in a sandwich.
06:18Sausages in a sandwich.
06:19You know, ravioli in a back doesn't work.
06:22I get that.
06:22But, you know, I think some, you know, it's just so delicious.
06:27There you go.
06:27Is that better?
06:28Slightly.
06:29Is that better now?
06:30Slightly, yeah.
06:31You happy with that?
06:35Oh, I love you, Lisa Faulkner.
06:37That's good, isn't it?
06:38That's really good.
06:39Right, I'm going to chuck these bits away.
06:40Yeah.
06:40We're going to keep the sesame seeds out to glaze, to add to our bits.
06:44And we're going to now just do some garnishes.
06:47I love that actually you are tidying up.
06:50This is great.
06:52Oh, you know.
06:52Wonderful.
06:53Spring onions to add a little bit of...
06:55Nearly time to turn over a new leaf.
06:57January just around the corner.
07:02Spring onions.
07:03The thing about spring onions, and you think about some Chinese food, that soy spring onion
07:08ginger flavours always works nicely.
07:10I'm going to keep the whites separately, because I usually cook those with something else, and
07:13just use the greens.
07:14I'll just get a little bit of salt and dip those whites in.
07:18That's nice.
07:19That's nice.
07:20Slice those on an angle so they look pretty.
07:23So we've got ourselves some glazed sausages already cooking away, and I'm going to do a couple of
07:26garnishes, some chilli to go on our chicken satay ones, to give it a little bit more of a zing.
07:33These are the gochujan.
07:34Look at them.
07:35They're lovely, aren't they?
07:36Yeah.
07:37Here's our chicken satay bubbling away.
07:40And they don't take very long, do they?
07:43No, they really don't.
07:44So here we've got, these are the honey and mustard.
07:47And okay, I'm just going to put some chillies on top of our chicken ones.
07:51That's our chicken, and there's our lovely gochujan.
07:53Gochujan, we'll put some sesame seeds on those ones.
07:56Let's make it festive, let's make it a party.
07:59There we go.
08:01Some spring onions as well.
08:03Put those on there.
08:04So I thought I'd go into the little Christmas tree with these.
08:08They look nice, don't they?
08:10And then our satay ones.
08:11Shall we put some spring onions in our satay ones as well?
08:13Yeah, John.
08:14Why not?
08:15Last year, my son and his partner, they took, for Christmas Day in Australia,
08:23they took something which Australians don't know about.
08:26They took pigs in blankets for Christmas Day,
08:29because people in Australia don't know what a pig in blankets is.
08:32They did.
08:33Isn't that amazing?
08:34They were like, what are these?
08:35There you go.
08:36When we messaged them, they were like,
08:39we've made pigs in blankets for everyone.
08:43You know, if you wanted to sort of drop one on the side and maybe I could eat it.
08:48Yeah, I've done some sort of Django with these.
08:51But what's amazing, right?
08:53Yeah.
08:54Is how cool the sausage is.
08:56Look at it.
08:57That's just some sausages, a little bit of soy, some chilli sauce, a bit of peanut butter, and you've got yourself a little party.
09:05Beautiful.
09:06Love a sausage.
09:07We really are starting the day with a bang.
09:09You're trying to nick my jokes, aren't you?
09:11It's got to do with bangers.
09:12Anyway, these are absolute bangers.
09:14They're truly addictive, and as they'd say in Australia, they're too easy.
09:18Too easy.
09:19Well, we hope you come back for more, as after the break is our Christmas centerpiece Turkey Crown and Christmas Spiced Veg.
09:25Sorry.
09:26Mouthful sausage.
09:27We'll see you soon.
09:28Mmm.
09:29I've got to eat them once it's delicious.
09:30Okay, I'm going in for this one.
09:31The chicken starter.
09:32Mmm.
09:43Welcome back.
09:44We're rocking around the kitchen today with our classic Christmas recipe.
09:48So up next is our cracking one tray Christmas dinner with a turkey crown and spiced Christmas veggies.
09:55Plus, Rusty has a classic Jamaican dish.
09:58Look at it.
09:59Absolutely Caribbean on a plate.
10:02Yum.
10:05So tempting.
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11:20We're using a turkey crown today so that means the legs and thighs have been removed and you're left with the breast.
11:27It's quicker to cook and ideal if you have a smaller gathering.
11:30The beauty of this is that everything is cooked together which means the veg take on all the beautiful flavours of the turkey.
11:37We are going to use a crown and the crown is an amazing thing.
11:40It's the two breasts on the bone.
11:42For me this is the prize.
11:44Because when the turkey cooks on the bone, especially the breast, the breast doesn't shrink.
11:49It doesn't go hard.
11:50It relaxes really nicely.
11:51And the way we're going to do it with a bit of butter in here means that breasts will always be wonderful and moist.
11:56And you don't have to worry about the legs and the thighs.
11:58And the rule of thumb here is around about one hour per kilo cooking 180 degrees in your oven and away you go.
12:07You will have to do your roast potatoes separately but here we're going to do all our veg in one tray with a turkey across the top.
12:13It makes it really, really easy.
12:14This is if you've got a small family gathering, this would do as a whole roast which I think is brilliant.
12:19When you say a small gathering, this is probably enough to feed eight people.
12:23So that's, you know, it's not like a Christmas for 20 is it?
12:27That's, but it's still 20.
12:2920.
12:30No, it's not.
12:31So we've got parsnips, carrots, butternut squash, onions and cauliflower.
12:36And the cauliflower takes less time to cook than the rest of the root vegetables.
12:39So that's going to go on a bit later on.
12:41But here I'm going to do them nice and chunky.
12:43And there's a bit of a debate about this, isn't there, love, about whether you like them big and chunky?
12:48I don't, not that I'm picky in any way, but I don't like, I like the parsnips when they're thin.
12:56Because they're still thick at one end, so you get that squishy bit, but you also get the really crispy tip.
13:02And that's my favourite.
13:03But this Christmas we're going to go a little bit rogue.
13:05Oh, we're going, this is yours.
13:07You go whichever way you want.
13:09If we're going in, big fellas are going in there.
13:11In the tray.
13:12Are you keeping the carrots whole, probably?
13:13No, they're going to go in half.
13:15Not even quarters, these, no.
13:17Really?
13:18Okay, sorry.
13:19So years ago, when people did a roast, what they would do is have a trivet.
13:22Yeah.
13:23And a trivet is basically something you sit your roast on, so all the juices go underneath.
13:27From that you make your gravy, and it means the air circulates around the outside of your roasting joint.
13:34But the veggies, why would you want to throw away your trivet when you can eat it?
13:37Oh, yeah.
13:38So that's exactly what we're going to do.
13:39And especially because they'll take on all those delicious juices.
13:42I have to say, since we've been married and John's been doing the turkey, all our family are like,
13:49Oh my gosh.
13:50He cooks the turkey for not half as long as we used to cook turkeys for.
13:55And they're definitely much nicer.
13:57The first year, they got really scared and went,
13:59No, it's only been cooking for two hours, John.
14:01Yeah, it's fine, guys.
14:02It's fine.
14:03Oh, no.
14:04And it was absolutely perfect.
14:06Big chunks.
14:07What happens when you marry a chef?
14:09Big chunks.
14:12And then into that tray as well, we're going to, Lisa's now going to do her famous trick
14:17of making sure we get our vegetables coloured all the way over.
14:20I was wondering what my famous trick was then.
14:23There we go.
14:24There's some stuff.
14:25Now, we're also going to put some herbs in there.
14:27So I'm just going to oil my hands.
14:29And this way, if you just put the oil on your hands and you rub it on the vegetables,
14:34it's so much better.
14:36Now, some allspice.
14:38Going to go in there as well.
14:40Now, the preparation of the turkey, everybody thinks it could look complicated.
14:45You rub under the skin, you do all that sort of stuff.
14:48Hold it here, guys.
14:49Here we go.
14:50Do you want a little bit of salt and pepper in there too?
14:52Yes, please.
14:53Take the turkey crown, turn it over on its back so the opening, the inside of the turkey,
15:01is now sitting up on top of your vegetables.
15:04Everything's raw, it's all going to cook, so don't worry about that too much.
15:07Then with a knife, just inside, you'll see there's some bones in here where the breast is attached.
15:13You just make a little slit inside where that breast is attached to the bone.
15:19Next, we're going to fill the whole cavity with butter.
15:28And what happens is the butter melts as it starts to cook and all the butter goes into the breast,
15:35so the breast stays nice and moist, but also all the fat in there just helps it to cook that little bit faster.
15:40Then some more herbs in there, Lisa, and some salt and pepper.
15:43Let's wash my hands quickly.
15:45Absolutely.
15:46Delicious already.
15:47Cinnamon stick in there, add a couple of bay leaves.
15:50A little bit of oil across the top.
15:52Timing is quite difficult because turkeys are all different sizes.
15:54Yes.
15:55But the size we're using here, which I think is about general size, is about two kilo crown.
15:58Fine.
15:59Goes in the oven, 180 degrees for 30 minutes.
16:03Once it's in there for 30 minutes, you're going to turn it over and put in the cauliflower florets around the outside with a cup of water.
16:10And then after that, then it cooks for about another hour and a half, maybe a little bit less.
16:16And if you probe your turkey, 70 degrees, that's what you're looking for.
16:19There you go.
16:20So that goes in the oven.
16:22And whilst our turkey and veg cook, it's another treat.
16:30Perhaps the most famous Jamaican flavour in the UK is jerks.
16:34Let me show you how to bring this spicy Caribbean favourite to your own home.
16:39So starting with my Scots bonnet pepper, just give them a rough chop and don't go sticking your hands in your eyes or anything because these are seriously hot.
16:51So the onions are going in.
16:53The Scots bonnets are going in.
16:55You can chop up your bay leaves a bit because they tend to not pulse very well.
17:01The wind's taking these a bit.
17:03Chilli pad and the garlic in, of course.
17:05We also need to bulk it up.
17:09Like that.
17:11There we go.
17:13Try not to make it too liquid, otherwise you're missing out on that rustic crunchiness.
17:17To your mixture, add the salt, cinnamon and allspice.
17:21Pour it over the chicken and let it marinate for at least half an hour, but ideally overnight in the fridge.
17:27Ooh.
17:29Oh my goodness.
17:31Now I'm going to make some journey cake and it's really very easy to make.
17:39To some self-raising flour add some butter.
17:42It's melting nicely in this heat.
17:45As am I.
17:47Salt and water to bring it all together.
17:50Give it a good mix to create a dough.
17:53So here's the dough now.
17:55The size of these is just the size of say a doughnut.
17:59And then roll it into a ball.
18:02Little dink like that.
18:04Let those rest a bit.
18:06Whilst that's resting I'm going to just check on the chicken.
18:08Let's see how we're doing.
18:10Oh it's coming on nicely.
18:12Ooh I say.
18:14Come on my jerk chicken.
18:16These are going in now, so I'm deep frying them.
18:20So be careful when you're popping them in.
18:23They fall to the bottom.
18:25When they start rising to the top, they're starting to really cook through.
18:31They're starting to rise now.
18:33You just need to just leave them a little bit until they get nice and golden.
18:38Ooh it's a big cotton.
18:40I'm breaking one.
18:42And that's how it should look inside.
18:45I like to offset the spiciness of my jerk chicken by serving it with a cool pineapple coleslaw.
18:51Look at it.
18:53Absolutely Caribbean on a plate.
18:56Yum.
18:57Delicious, thank you.
19:02And now it's time for the big reveal.
19:05The turkey is out of the oven.
19:07We started the turkey off breast side down in the tray with our vegetables, minus the cauliflower.
19:13Yeah.
19:14Gave it 30 minutes, then turn it with its breast side up.
19:16Put the cauliflower on the outside with a cup of water.
19:19And now those veggies have been in there with the turkey.
19:21For this one, an extra hour and a half.
19:23Yeah.
19:24But all the vegetables, just put them back in the oven again.
19:26There's a little bit of juice in the bottom.
19:28They look absolutely delicious and the smell of that spice is incredible.
19:33I'm just going to take out the sort of dark, woody rosemary and the bay leaves.
19:40And I'm just going to put some lovely fresh parsley through there as well.
19:44And now how to carve the turkey.
19:46With a crown like this, it's wonderful because you've just got two breasts and that's all you need to worry about.
19:52And it tells you where to cut.
19:54It's a very clever turkey breast.
19:56It's got a line down the center.
19:58And that line down the center basically dictates the middle bit of the breast.
20:02We start at the top so that we know where the skin is.
20:06Go through the skin and then all the way down.
20:10And what happens is automatically it just starts to pull itself away.
20:15It just comes away from the bone.
20:16And you just ease it out with your knife.
20:19And the only tricky bit is just between where the wing is.
20:25And there's a wing bit at the back here.
20:29I'm just going to take that and just crack the wing.
20:33And now you've got this beautiful breast that's left.
20:37I'm only going to carve one breast because on Christmas Day there's so much meat on here.
20:41Probably enough for six people.
20:43And if there's going to be turkey left over for Boxing Day or whatever we want to keep it moist.
20:47So I'm going to leave that on the crown.
20:49And then that can just sit there gently and when we want to carve it later on we can.
20:53Take that lovely piece of wing for somebody who likes to eat the turkey off the bone.
20:59You.
21:00I like that bit on there.
21:03Put that on the side.
21:05Start at the end on an angle so all the meat that's on the thick end which has got a lot more juice in it.
21:11Pushes over onto the pointy bit which means the whole thing stays nice and moist.
21:15And I'm in a good angle so the angle of the knife so that you get a lovely angle of the knife.
21:20A bit of skin and not too thin but nice big slices go all the way through.
21:28A sharp knife is always pretty good.
21:30The smell in here is quite incredible.
21:33I'm just going to get those lovely bits of cauliflower.
21:36I've got some of the leaves on them.
21:38It's fair to say I've got pretty strong hands.
21:41I'm used to cutting things which are hot.
21:43If you are not used to cutting things which are hot, a good old fashioned kitchen fork works a treat.
21:49Because that just holds it in place and it's a lot easier.
21:54So we've got some lovely fresh parsley going through there and some fresh sage.
21:58And then we've got a little bit of this liquid in here.
22:02Just there.
22:03And then we're just going to pick this up.
22:05Take your long knife.
22:07Take your turkey, separate them into two bits.
22:11Take the smaller end, pick it up with your knife.
22:14Lay it on top of the vegetables.
22:17Turkey across the top.
22:19Like that.
22:21There we go.
22:22Oh my gosh that looks absolutely delicious.
22:25And then you've got this lovely, all this wonderful juice as well.
22:29Just go, don't waste that.
22:31And you can see the juice is clear on the board.
22:35Which does tell you, your turkey is cooked.
22:38And there we go Lisa, there's only one tray to wash up.
22:40I know.
22:41Not that you'll be doing the washing up.
22:42I might be doing that, a little bit.
22:44I've got my marigolds, you know.
22:45Fuss free Christmas turkey and trimmings.
22:48And it smells incredible.
22:49And we have more family favourites to come with my Nanny's Nut Roast.
22:52Which is my all time favourite recipe.
22:54And a gorgeous, creamy bread sauce.
22:57Do you feel like a bit of a chef's rice?
22:59I do.
23:00You do?
23:01Anyway, let's see what's in.
23:02Welcome back to our Christmas kitchen.
23:14And if you're after some classic Christmas recipes,
23:16you are definitely in the right place.
23:18We've had sausages with a trio of glazes,
23:20plus a succulent turkey and trimmings.
23:23But now we've got a traditional bread sauce and a dish
23:26that you've eaten every Christmas since you were charred,
23:29haven't we Lisa?
23:30Yep, I have.
23:31It's my Nanny's Nut Roast.
23:32And my Nanny was my great grandmother.
23:34She made an amazing nut roast.
23:36And she made this, we had this every time she came
23:39to lunch on a Sunday, but also for Christmas dinner.
23:43And we grew up loving it.
23:45And her magic ingredient was marmite.
23:48So we've got one onion and one leek.
23:50She would never have put, she did it all by cups.
23:53And it was one onion and then a cup of everything.
23:55But I do one onion, one leek.
23:58Sorry Nanny.
23:59And then I've changed this up.
24:02Because it's Christmas, I think Christmas stuffing in it
24:05works really well.
24:06And it's veggie.
24:07So we're using a small pack of the Christmas stuffing.
24:10I've got hot water down here.
24:14So I think it's about 200 ml of the water.
24:20And just mix up my stuffing.
24:22And it's interesting you're talking about using, you know,
24:24yeast extract because there's that lovely beefy flavour that comes with it.
24:27But because it's yeast, of course it's veggie.
24:30There we go.
24:31So a little bit of butter goes into your stuffing.
24:35So you're literally making up your stuffing as per packet instructions.
24:40So into here now I'm going to put my nuts, mixed chopped nuts.
24:44So sometimes I put them in the blender at home because you used to be able to buy chopped nuts.
24:50You can't really buy them anymore.
24:51And they go like a flour or a meal.
24:55And my dad gets a bit cross because this is my dad's favourite.
24:58Right.
24:59Nanny was his grandma.
25:01And he likes a crunch of a nut.
25:05Then I'm going to put in my stuffing.
25:09Why do you decide to add the stuffing to it?
25:12Because it's Christmas.
25:13I decided to make it slightly different.
25:15In my normal nut roast I just have breadcrumbs and cheese.
25:20But I've added the stuffing for Christmas.
25:23And it works really well.
25:25It's really nice.
25:26I also have added a couple of other things for Christmas.
25:30Cranberry sauce.
25:32Then we've got some breadcrumbs.
25:34So I've got about 50 grams of breadcrumbs in there.
25:36And then mix that up.
25:38Don't forget your seasoning.
25:40I'm not going to forget my seasoning.
25:41I'm going to show you a little tip.
25:43I've got cheese.
25:44Could you grate the cheese into there?
25:46Of course, yeah.
25:47And then a teaspoon of Marmite.
25:49As I said, a good, good teaspoon.
25:53And then a little trick is to put some hot water.
25:57So I'm going to use this hot water anyway.
25:59So a splash of hot water.
26:01We might have a bit more.
26:03Into a bowl.
26:04And that will just melt that off the spoon.
26:08It's lovely.
26:09It's just now.
26:10This is my favourite time because I can watch the proper Christmas films.
26:14I love the sort of rubbishy Christmas films that are on telly.
26:19But I also like the classics.
26:21And so now we're so near Christmas, it's time for Elf.
26:24And it's time for Miracle on 34th Street.
26:27And all those lovely...
26:28Thank goodness, because we've actually watched a few really...
26:31How do I put it?
26:32Interesting Christmas movies.
26:33I love them.
26:34You do?
26:35I love them all.
26:36You love them.
26:37Then we're just going to add that Marmite and water.
26:40But that is it.
26:43That looks pretty good to me.
26:45It smells amazing.
26:46But the addition of the cranberries, the stuffing...
26:49It's really easy, actually, isn't it?
26:51Very easy.
26:52And it's not expensive.
26:53No.
26:54Interesting, isn't it, with Christmas and people talk about, you know, saving money.
26:57Here we go.
26:58There we go.
26:59Absolutely.
27:00Very, very easy.
27:01So that's now I'm going to go into a tin here.
27:05We've greased the tin.
27:06Again, you don't really even need to grease the tin.
27:09You can if you want.
27:10This is something that's been made for years.
27:13And then push it in.
27:15Yum.
27:16A little bit of butter over the top.
27:22And again, my family would be saying, oh, do you put butter on the top?
27:26We don't.
27:27You just do...
27:28You just do your own little thing.
27:30You make it your own.
27:31And that just now goes into an oven.
27:33It's 180 for about 25, 30 minutes.
27:37But this freezes so well.
27:39You can freeze it, cook it from frozen.
27:42You can freeze it when it's cooked.
27:44We, like, slice it, slice it off and freeze it.
27:47So it's one of those really versatile, amazing dishes.
27:51And whilst that's going to be cooking away, although we have got one in the oven already,
27:55I'm going to show you about bread sauce.
27:57Bread sauce is one of those things that will divide the crowd.
28:00Some people like it.
28:01Some people don't.
28:02Some people think they don't like it because they've probably had ones which are bland.
28:04So to get the flavour, you take an onion.
28:07You start it with cloves.
28:08And this is called an onion clout.
28:11Onions into a saucepan.
28:13And this, we started to make an infusion with that with half a litre of milk.
28:18So it's an onion cut in half.
28:21And then turn that on to infuse.
28:24And usually I do this the night before.
28:27And to that, then I'm going to add some peppercorns, a couple of peppercorns.
28:32And then...
28:33Do you know what's really funny?
28:35This is another strange dish, isn't it?
28:38A strange Christmas tradition dish that you don't have any other time.
28:42And it's really delicious.
28:43I love bread sauce.
28:45Yeah.
28:46I love bread sauce.
28:47But actually today, thinking about this, last year our niece called it...
28:52Gruul.
28:53Gruul.
28:54What's that grul you're eating?
28:55I love bread sauce.
28:57And then some allspice.
28:59And then...
29:00But I put some nutmeg in there already.
29:02And then I'm going to add mace.
29:03Now people may not have seen mace before.
29:05Around the outside of nutmeg is something called mace, which is the skin.
29:08And the skin goes into something hot to infuse so you get the flavour.
29:12So it's quite strong, very sort of Christmassy.
29:14That then infuses usually for about an hour.
29:17And what we end up with is a sort of another sort of mixture here, which is where the onions
29:22have cooked really, really well.
29:23I'll put that to one side.
29:24Yeah.
29:25The onions have cooked really, really well.
29:26Now I'm just going to take those onions out of the milk and take the mace out as well.
29:33So the mace has come out of there.
29:34So you could just strain it.
29:35You can strain it, but I just like to dig it out.
29:39And put that back onto the heat.
29:41Yeah.
29:42And then a good nut of butter in there, please Lisa.
29:44And then for half a litre of milk...
29:46A bit more than that.
29:48No, it's lovely.
29:49Half a litre of milk is about 30 grams of butter and usually about 120 grams of breadcrumbs,
29:53fresh ones.
29:54I'll just put in handfuls to start off with.
29:56And then depending on how long I've infused it for, sometimes the milk starts to evaporate.
30:01So you need less bread going in, but basically it's porridge.
30:05Right.
30:06It's savoury porridge.
30:08And as you do your first one, what will happen is the peppercorn starts to go to the top
30:13and you start to dig those out.
30:15I love it cold.
30:17I love Boxing Day leftovers when you've got a cold layer of bread sauce on top of your
30:23cold turkey in a sandwich.
30:26Yum.
30:27My favourite sandwich, which is really odd, is a sandwich with your nut roast and bread
30:34sauce.
30:35Oh yeah.
30:36And they consider that's carb heaven.
30:37I mean that's just...
30:39Bring it up to the boil and now it should start to smell like Christmas.
30:43And in here it is really starting to smell like Christmas.
30:46And then right at the last minute is when you grab a whisk and you start to really whisk
30:50it together and it becomes more the texture of white sauce, like bechamel, you know, Mornay sauce.
31:01Delicious.
31:02Seasoning everybody.
31:04Please don't forget.
31:06It's Christmas.
31:07You want everybody to taste things and it should be really joyous.
31:10Taste what you've got and add a bit of seasoning.
31:13And if you don't think it tastes right, add some more.
31:16I know.
31:17I agree.
31:18I think we sort of forget that at the end.
31:20We just put it all out and actually just to give it a little taste and to check if it
31:24needs a bit of pepper.
31:25Needs an extra bit of salt.
31:26Needs a bit of butter.
31:27You know, all those things make a big difference.
31:30Yeah.
31:31A little bit of salt, a little bit of pepper.
31:34Finish it off.
31:36That looks lovely.
31:37I'm going to get my nut roast out of the oven.
31:39We've had nut roast in the oven already for a little while.
31:42And look at this nut.
31:43Look at that.
31:44Bubbling away.
31:45Bubbling away.
31:46Put that under there.
31:48Watch your fingers.
31:49This is hot.
31:50Look at that.
31:51Oh, yeah.
31:53For me, the bread sauce is really, really important.
31:58There we go.
31:59That looks delicious.
32:00Two comforting and classic sides that should definitely not be in any way
32:03sidelined on Christmas Day.
32:05Yeah.
32:06From two sides to one great centrepiece, John is giving his traditional trifle a festive makeover.
32:11Next.
32:12We'll see you soon.
32:22Hello again.
32:23It's great to see you in our Christmas kitchen.
32:25We had plenty more Christmas inspiration to come, including an indulgent trifle for musk.
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33:45This is an unashamedly retro dessert and ours has got all the classic elements of a trifle.
33:51Layers of sponge fingers, jelly, custard and cream.
33:54But we are going to give it a sprinkle of festive cheer by adding flavours of Christmas.
34:00That's right.
34:01We're using orange jelly, mincemeat and Irish cream for good measure.
34:04Those Christmas extras just add another layer to already this delicious trifle.
34:09Oh, another layer.
34:10I see what you've done there.
34:11I do.
34:12We're at odds at this one, aren't we?
34:15Now come on, be honest about it.
34:17You tell everybody out there.
34:18John's really excited about this and he's been talking about this for ages and he said,
34:22you know, just this, I've got this idea of this orange jelly with mincemeat.
34:27And I went, oh yeah, sounds really nice.
34:31And I kept it till last thinking maybe I'll come up with another pudding that we could use.
34:36But he really likes it.
34:38And actually I love a trifle.
34:40I think it's a really nice idea.
34:41Great.
34:42But you've also talked to me about trifle because you're very British.
34:45As an Aussie, our trifles were just a little bit of cake, maybe some jelly and ice cream across the top.
34:52Ice cream?
34:53Ice cream, yeah.
34:54But you talked about cake.
34:55Hot, cold ice cream on top.
34:57Yeah.
34:58Well, I've done everything wrong here, haven't I?
35:00Okay.
35:01Anyway.
35:02But cake.
35:03I do quite understand that.
35:04Well, me, as a chef, would say, oh, you've got to make the cake.
35:09Lisa went, no, no, John.
35:10We're making a trifle, mate.
35:11You know what?
35:12When you make a trifle, you just get Madeira sponge, Madeira cake.
35:15Yeah.
35:16And then you just cut it into fingers.
35:17Yeah.
35:18And jelly.
35:19Packet of jelly.
35:20But the jelly comes in these packets.
35:21This fascinates me about the difference between the cultures and the world.
35:24I'm just going to make it up just per packet instruction.
35:27So it's half a pint of hot water.
35:29Yeah.
35:30And these jelly cubes, which are just the jelly there, which is done, you drop that jelly in there.
35:35Oh, you just drop the whole lot in.
35:37Do you like that?
35:38I don't know.
35:39I've never used it before.
35:40That's why.
35:41Because I'm Australian, right?
35:42Yeah.
35:43And we have jelly crystals.
35:44And the song was, I love aeroplane jelly, aeroplane jelly for me.
35:50Right.
35:51Because when we had jelly crystals as kids.
35:53Yeah.
35:54We used to sprinkle the jelly crystal over ice cream.
35:56Right.
35:57Just have that.
35:58Anyway, there we are.
35:59So this is just going to melt in the hot water.
36:01So while that's melting, I'm just going to cut my bread.
36:05I love the fact that you're.
36:06That's a cake.
36:07I cut my cake.
36:08Sorry.
36:09There you go.
36:10You're cutting your Madeira cake.
36:11We've got jelly there going away.
36:12I'm going to make some custard.
36:14I've got half a litre of milk in a pan.
36:16You can start to see the steam coming off it.
36:18I just want to scald the milk, not boil it.
36:20I'm going to turn that down a little bit.
36:22Five egg yolks and then 30 grams of sugar, caster sugar, so it's not very sweet.
36:27And to that, I'm going to also add two teaspoons of corn flour to thicken the custard up.
36:33Right.
36:34And I'm just going to keep going with my sponge.
36:37Making the custard, egg yolks, our sugar, corn flour in the bowl.
36:41And now I'm going to beat that until it goes dull.
36:45So at the moment, the egg yolk is quite shiny.
36:48A bit until it goes dull.
36:50And then it means it's all mixed together.
36:52And I'm going to split a vanilla bean down the centre.
36:55You flatten the vanilla bean out.
36:56Go sideways along the side.
36:59So you split it right open.
37:02And then turn the knife and then scrape the vanilla bean.
37:06You get these lovely bits of black seed, which is the vanilla mixture.
37:11And if you don't have vanilla bean, vanilla extract, vanilla essence.
37:15Yeah.
37:16Put the vanilla bean in there.
37:17And later on, I'll wash the vanilla bean and put it in a pot full of sugar,
37:21which is another thing that I'd love to do.
37:23And Lisa gets really annoyed about.
37:25Oh, I love that.
37:26Do you?
37:27Yeah, I love that vanilla sugar.
37:28Oh, that's good.
37:29I also love the Madeira cake.
37:31Dipping it in my tea, I'm very happy.
37:33And you're dipping the cake in your tea.
37:37Have you never had that?
37:39But aren't you scared that you're going to get the cake bits in the bottom?
37:42Well, it's the jeopardy.
37:44It's Christmas.
37:46After all, look at you, way out there.
37:48Oh, dipping the cake in your tea.
37:50See what happens.
37:51Get it into your mouth before it breaks into the tea.
37:55Right, I'm going to fill that up with up to a pint.
38:00And that is going to go over my sponge.
38:05So what are you going to put on top of this now?
38:07Peaches.
38:08The peaches.
38:09Yes, please.
38:10Peaches.
38:11And the peach juice.
38:13Because that should soak into the sponge, shouldn't it?
38:15Yeah, it would be lovely.
38:16And weigh down the sponge so that you get the jelly coming all the way to the top.
38:20This is all lovely.
38:21This sounds delicious.
38:22But look at the colours now.
38:24See, the orange jelly adds something lovely and majestic and Christmassy.
38:27Yeah.
38:28No, I do.
38:29I really do see that.
38:31I'm very excited.
38:32I'd push it all down.
38:34I am going to try and push it so that the jelly...
38:36Yeah, look at that.
38:38Is that squished enough, Jono, in your eyes?
38:41Is that what you want?
38:42It looks like it's all covered in jelly.
38:44So then the next thing, leftover mincemeat.
38:47And so you just want me to...
38:49Blub it around.
38:51Oh dear, it's stuck to the spoon.
38:54You see all the lovely black flecks on top of that milk.
39:00That's the vanilla.
39:01I've taken the vanilla bean out.
39:03And then I'm going to add a little bit of the milk to the egg yolk mixture just to temper it.
39:10Stops it from scrambling.
39:16And controversial to the leaf, then I'm just going to put the milk back on the stove
39:20and pour that temper mixture back into the actual pot with the milk.
39:25That now goes onto the stove.
39:27I'm going to put that together.
39:28And because it's got corn flour in there, it's going to thicken up quite quickly.
39:33And...
39:34But of course, you can't put hot custard into a trifle.
39:39No.
39:40So, there we go.
39:41I'm going to put that in the fridge.
39:42Yep.
39:43That goes in the fridge.
39:44And so, there we go.
39:49The jelly is in the fridge.
39:50The custard is cooling.
39:52And now we have an equally delicious sweet treat.
40:01First thing we're going to do is we're going to add our dry ingredients into a mixing bowl.
40:05Self-raising flour.
40:06Some golden caster sugar.
40:08We're going to add cocoa powder.
40:10A teaspoon of baking powder.
40:13And a teaspoon of salt.
40:15Then I'm going to whisk up my dry ingredients so they're nice and well mixed before we add the wet ingredients.
40:20We're going to use a separate mixing bowl.
40:22We're going to add some vegetable oil.
40:24Three eggs.
40:26Then it's the milk.
40:28And a little bit of vanilla extract.
40:31Then I'm going to give that a good whisk up.
40:33So, we're now going to add the wet ingredients to the dry ingredients.
40:38Now, we're going to add some instant coffee in boiling water.
40:43You're not adding the coffee to give a coffee flavour.
40:47What the coffee actually does is brings out the chocolate flavour.
40:51I'm now going to pour it into the tins.
40:54The best thing to do is to pre-grease and line your cake tins before you start.
40:59And then they're ready to use as soon as you need them.
41:01I've preheated the oven to 160 degrees fan.
41:04And I'm going to bake these for about 30 minutes until a skewer comes out clean.
41:08What I've done here is I've beaten some butter and icing sugar together.
41:12And now I'm going to make it really chocolatey.
41:14I'm going to add some cocoa powder.
41:16Add a little dash of milk because this helps loosen up your icing.
41:19So we're going to add some melted chocolate.
41:22And now the best part, the decorating.
41:26What we're going to do is we're going to start with one sponge.
41:28Then we're going to put a nice big dollop of icing on there.
41:32Spread that out.
41:34Then we're going to repeat for the next three layers.
41:37Now what I'm going to do is I'm going to put the icing on the top and work it down around the sides.
41:43I find the best way to do this, push any excess to the edge, tip it over and then work it down the cake.
41:52Now we're going to add our wreath on top.
41:54First thing I'm going to do is add the rosemary.
41:56So I'm going to break off some little pieces, bend it ever so slightly to give it a bit of a curve.
42:01I'm just going to work my way around.
42:07I'm going to start with some red currants.
42:09Now these look really lovely, dipped in gold glitter.
42:13Shake them up then you get these lovely little gold berries.
42:15So we're going to pop some of them on.
42:17Now I'm going to pop on some cranberries.
42:20Doesn't get much more Christmassy than that.
42:22We're going to add a little ribbon to really give it that wreath look.
42:27And there you have it, your gorgeous chocolate wreath cake.
42:30All ready for Christmas.
42:35Thank you very much for that.
42:36And now we just have our finishing touches for the trifle.
42:39We do.
42:40So we've got our cooled custard and our jelly is set.
42:45I'm just going to whip some cream.
42:46But I'm not going to just do normal cream.
42:48I've put a little bit of vanilla in here.
42:49Yeah.
42:50And some icing sugar.
42:51And now I'm just going to bring it up a little bit.
42:54Because I'm going to fold in a little bit of Christmas cheer.
42:58Oh, right.
42:59Okay.
43:00What are you folding in then, Al?
43:02I'm going to fold in a little bit of that Irish cream that we all like at Christmas.
43:07Okay.
43:08Where's that?
43:09Take a little bit.
43:11With cream, if you're going to add alcohol to it, just remember there is alcohol.
43:15And if it's things like whiskey or rum or anything like that, you usually mix it with a bit
43:20of icing sugar.
43:21But being a cream liqueur, like this, you just put it in.
43:26And then you just fold that through.
43:28Then fold that through.
43:29Any more or is that okay?
43:30That's a good start.
43:31Then I'm just going to fold that in.
43:35Here we are.
43:36And then give that a little bit of beat.
43:39See, it's not too whipped up.
43:41It should be quite soft cream.
43:44And then I can just keep on beating it.
43:46Right.
43:47And this custard is going to go over the top.
43:49Over the top for a layer.
43:50So you could, if you wanted to, you could probably use that, the tinned custard.
43:56But this is it, isn't it?
43:57We are making this as an inspiration.
43:59It's supposed to be inspiration.
44:01Everything we do today is about inspiration.
44:03If you want to buy a shop-bought custard, go for it.
44:06It doesn't really matter.
44:08All we're saying to you is, listen, trifle for Christmas is a great idea.
44:11Cream with a little bit of something nice in it.
44:14It's a nice idea.
44:15And then I'm just going to do nice little blobs across the top so it doesn't quite sink in.
44:22But it's all soft and lovely.
44:24Pillowy, John.
44:25Pillowy.
44:26That's it.
44:27Pillowy.
44:28Pillowy-ish.
44:29And who needs a piping bag when you just like little tufts of like snow off our trifle.
44:36Look at that.
44:37Looks delicious.
44:38It looks great, doesn't it?
44:39All it needs is a cherry on top.
44:42Oh, what about the rest of the things?
44:44Put some other things on top.
44:45Come on.
44:46We've got some flaked almonds, which will just flash over.
44:52They look so pretty.
44:54They're lovely.
44:55Can you believe that Christmas is nearly here?
44:56I'm so excited.
44:57Isn't it great?
44:58Yeah.
44:59I love the lead up to Christmas.
45:00Fire's on.
45:01Some little jelly tots instead of our diamonds.
45:03Kids running around.
45:04Presents under the tree.
45:06Minced meat now trifle.
45:08Yeah, John.
45:09What's not to like?
45:10Who'd have thought it?
45:11Look at that.
45:13That is, honestly, that's filled my heart with joy.
45:17I'm so excited.
45:18Do you want these little chocolates on there?
45:21Yeah, go on.
45:22All right.
45:23All right.
45:24There we go.
45:25Some little chocolates going around the sides like that.
45:28There you go.
45:29Really, it is such an impressive dessert.
45:31You saw how easy it was to make.
45:33Minimal effort with this, but it really is a showstopper.
45:37A showstopper.
45:38And we, ho, ho, ho, hope we've given you plenty of inspiration for your Christmas.
45:43We wish you all a very Merry Christmas.
45:45We really do.
45:46Merry Christmas, indeed.
45:47And we'll see you next time.
45:48See you later.
45:49See you.
45:50Happy Christmas.
46:13Happy Christmas.
46:14See you.
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