Saturday Kitchen - Season 2025 Episode 51 - Countdown to Christmas (20/12/2025) - video Dailymotion

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Saturday Kitchen - Season 2025 Episode 51 - Countdown to Christmas (20/12/2025)

Transcript

00:00:00This is with all the festive cheer you could wish for.

00:00:03This is Saturday Kitchen's final countdown to Christmas.

00:00:27And welcome to the show.

00:00:28We're gifting you some fantastic festive favourites today.

00:00:32Theo Randall's got a dreamy Italian dish.

00:00:34Ravne Gill's got your dessert dreams sorted.

00:00:37And we're getting twice as merry in the drinks department

00:00:40with Ollie Smith on wines and Carmen O'Neill on cocktails.

00:00:44Now there's a double dose of comedy brilliance in the guest seat today.

00:00:48The BAFTA winning mind behind Taskmaster and the show's reigning champion.

00:00:52Between them, they've conquered stand-up stages and won awards.

00:00:55Please welcome Maisie Adam and Alex Horne.

00:00:57CHEERING AND APPLAUSE

00:00:59How are you both?

00:01:02Christmas-y.

00:01:02Very festive.

00:01:03Excellent, good to know.

00:01:04Lovely to have you both here.

00:01:07Current champion of Taskmaster.

00:01:08I know, how did that happen?

00:01:10Yes.

00:01:11I think Alex was quite shocked as well.

00:01:13Yeah, we all were.

00:01:14We all were.

00:01:15We're going to do a recount.

00:01:16And Taskmaster, very, very busy over Christmas.

00:01:20Yes, we've got our champions, a champions special.

00:01:22So she's only going to be a champion, potentially, for a couple of weeks.

00:01:25No!

00:01:25A short-lived champion.

00:01:27We don't know yet.

00:01:28Let's keep it down.

00:01:28We don't know.

00:01:29Oh, no.

00:01:30Oh, God.

00:01:30Right, we're going to talk lots about that in just a bit.

00:01:34Let's see what's on the menu today.

00:01:35Theo, Italians go all out with seafood at Christmas, is that right?

00:01:38Absolutely.

00:01:39So I've got a beautiful lobster tagliatelle with, like, a rich tomato sauce.

00:01:44All of the lobster sort of popping out of the sauce with a little bit of parsley, a bit

00:01:48of chilli, a little bit of garlic.

00:01:49Very nice.

00:01:50Very decadent.

00:01:51Very decadent.

00:01:52Yeah.

00:01:52Very Christmas.

00:01:53And, Rav, Christmas pudding, it's not for everyone.

00:01:55You've got a good alternative for us.

00:01:56Yeah, I'm showing you what I make every year, which is just a classic sticky toffee pudding.

00:02:00Oh.

00:02:01Very nice.

00:02:01And you're going to make the custard.

00:02:03I always make custard.

00:02:04Yeah, and this time you're going to do it properly.

00:02:04That's the last time you came on, you make me custard.

00:02:07And then you split it.

00:02:07Yeah, OK, fine.

00:02:08And I split it.

00:02:09Thank you very much.

00:02:10All I want for Christmas is booze.

00:02:12Oh, I thought it was going to be me.

00:02:14No, it's not in your brown suit.

00:02:16It's not brown.

00:02:17It's gently rust, I think you'll find.

00:02:18And this is a party shirt.

00:02:20Anyway, I've got a lovely festive wine for you.

00:02:23I've got, actually, a wine for Theo.

00:02:24It has to be Italian, of course.

00:02:26It's spot on with shellfish.

00:02:27And it's a relatively recent denomination from Italy.

00:02:30Something a bit new, a bit exciting, fragrant and scrumptious.

00:02:33For Rav, I've got a Pedro Jimenez from Spain.

00:02:35Nice.

00:02:36It's so opulent.

00:02:36Yeah, it's one of those.

00:02:37I like it when you drop those in.

00:02:38They're good.

00:02:39They're Christmas treats, aren't they?

00:02:40Also, smaller bottle, perfect for a stock.

00:02:42Stocking filler.

00:02:43Stocking filler.

00:02:44Yes.

00:02:44Really?

00:02:45I might nip round to yours and just drop it in his sock.

00:02:47That's right.

00:02:49Just when you thought it couldn't get any merrier, Carmen O'Neill is going to show us how to batch make cocktails.

00:02:54What have you got, Carmen?

00:02:55We're going to get everyone out of the kitchen and have them drinking some great booze that you've made ahead.

00:02:59Uh-huh.

00:03:00And good tasty things.

00:03:02Treats, breakfast, lunch, dinner, dessert.

00:03:05Tasty things.

00:03:06Yeah.

00:03:06Okay, keep it vague.

00:03:07Right.

00:03:08As it's Christmas, and I want to stay on the nice list, we are going to choose between two of your heavenly dishes.

00:03:15Really?

00:03:15So there's no hell dishes today.

00:03:17So, Maisie, tell us about your idea of food heaven.

00:03:20I mean, I'm very much leaning into the stereotype here, but I do love a pie.

00:03:24Of course.

00:03:25You can't go wrong with a pie.

00:03:26And I think my favourite of all time would be chicken and chorizo.

00:03:32Oh, okay.

00:03:32I just love it.

00:03:34I really love it.

00:03:34But there's a bit of a debate in my household about whether or not my pie constitutes a real pie.

00:03:40Because there's no bottom.

00:03:41Yeah, my husband says it's a casserole with a lid.

00:03:43Where do we stand on that?

00:03:44That's exactly what I'm doing today.

00:03:46Oh, it's just a pie?

00:03:47It's just a lid.

00:03:48There we go, but that's a tie.

00:03:50Right, well, there we go.

00:03:51That's solved it.

00:03:52If my husband's watching, it's a Saturday kitchen ruling.

00:03:56And what about you, Alex?

00:03:57I am also going to stereotypes.

00:04:00So it's Chinese food for me.

00:04:01Why is there a stereotype?

00:04:03You know me.

00:04:04Chicken chow mein is my favourite food.

00:04:06I would have it every day.

00:04:07And I discovered recently what it means.

00:04:08Do you know what chow mein means?

00:04:09No.

00:04:10It's quite poetic.

00:04:11It means fried noodles.

00:04:13Okay.

00:04:14Good.

00:04:15Okay, good to know.

00:04:16They've just got away with words.

00:04:17Yeah.

00:04:18They're both delicious options, but sadly, I can only cook one at the end of the show.

00:04:23Will it be Maisie's Food Heaven, a comforting pie with all the Christmas trimmings?

00:04:27If so, I'm going to slow cook chicken thighs in a warming chorizo and with special sherry,

00:04:32topped with lard pastry and served with classic braised red cabbage and apples.

00:04:36Stop it.

00:04:37And roasted parsnips.

00:04:38Oh, my God.

00:04:39Nice.

00:04:40You okay?

00:04:40Don't you dare win.

00:04:41Happy?

00:04:41Or will it be Alex's Food Heaven, a classic Chinese with a festive twist?

00:04:46If so, I'm going to make a New York City, Hong Kong-style chow mein, where I'm going to fry

00:04:51the noodles until they're nice and crisp, going to top it off with lots of veggies tossed in

00:04:54yellow bean sauce and flakes of fragrant Christmas spice ham hock.

00:04:58Right, there's no vote today, so you're going to have to keep watching to find out how we're

00:05:02going to decide who gets their dream dish at the end of the show.

00:05:05Is that all clear?

00:05:06Clear as a bell.

00:05:07Excellent news.

00:05:08Ding dong.

00:05:08Let's get on with lobster.

00:05:10Hey.

00:05:10Look at the size of that claw.

00:05:12It's got lovely claws.

00:05:13So, you can actually get these from supermarkets frozen, and you've got to defrost them for

00:05:19like four hours, but you can make this dish from one of those, and it's a much more affordable

00:05:22way of doing it.

00:05:23Obviously, fresh lobster is from the fishmonger's the best.

00:05:28What we're going to do is we're going to take the claws off, and we're going to take

00:05:30the head off, and I'm going to make a stock, or you're going to make the stock.

00:05:33Right.

00:05:33And we're going to basically crush the head in a hot pan, a little bit of olive oil,

00:05:39and we're going to make a stock.

00:05:40Because the thing about lobsters, it doesn't actually have that much flesh, that much

00:05:44sort of meat, so you want to get as much flavour out of it as possible by using, making a stock.

00:05:49So, we'll put those in, and we're going to just smash the head, and to get as much flavour

00:05:57out of it as possible, and then we're going to add some celery.

00:06:00Merry Christmas.

00:06:01Yeah.

00:06:02Merry Christmas, everybody.

00:06:03Merry Christmas.

00:06:04And we're going to smash that, and add some celery, some leek, and some carrots.

00:06:10OK, no onion, interestingly.

00:06:12No onion.

00:06:12I prefer leek to onion.

00:06:14It's much nicer.

00:06:15And then I'm just going to break up this lobster, and then while I'm doing that, I'm

00:06:18just going to make a quick sauce as well.

00:06:20So, we'll just crack these lobster shells.

00:06:23I remember talking to you in rehearsals about the state of lobsters at this time of year.

00:06:29You think they're much better, don't you?

00:06:30They've got much, as you can see, they've got a much thicker shell, because the lobster

00:06:34goes much in deeper water.

00:06:37So, you get this very, very rich flavour in the flesh.

00:06:41I actually think it's the nicest time to have them.

00:06:43They're kind of harder to get, and unfortunately, they're quite expensive.

00:06:46But in the summer, the shells are much thinner.

00:06:48Right.

00:06:49And they don't go down as deep, so they're easy to catch.

00:06:52That's why they're cheaper.

00:06:53OK.

00:06:53But they've got such a lovely...

00:06:56I mean, look at the colour of that.

00:06:57It's just wonderful colour, the flesh.

00:06:59So, they're thicker shells?

00:07:00Much thicker shells.

00:07:01You can see, look how thick that is.

00:07:02I mean, it's really...

00:07:03OK.

00:07:04Is there any particular place you think does really good lobster, Theo?

00:07:07Like, any country or any area?

00:07:09We've got the best lobster in the world.

00:07:11Dorset Blue is probably the best lobster you can get.

00:07:13And a lobster actually is blue, green, before it's cooked.

00:07:17And the reason it goes orange, or red, rather, is because of the coral.

00:07:21So, when you cook the lobster, the coral changes the colour.

00:07:25So, that's why you get that sort of amazing colour of the lobster.

00:07:30So, I'm just going to...

00:07:31What's the best way to cook a lobster?

00:07:34I think the best way to cook a lobster is to steam it.

00:07:36You get a much nicer flavour.

00:07:39OK.

00:07:40The reason is, because if you boil a lobster,

00:07:42you tend to get all of the...

00:07:46It becomes a little bit waterlogged, so diluting the flavour.

00:07:49By steaming it, you keep that lovely, fresh flavour.

00:07:52OK.

00:07:52Me and Alex were just wondering, how do you know which bits...

00:07:55Alex and I.

00:07:56Alex and I were just wondering.

00:07:59Come on, mate. You're a champion.

00:08:00Which bits do you bash?

00:08:01How do you know which bits to bash?

00:08:03Well, I mean, you've got... It's kind of obvious.

00:08:05You've got the tail.

00:08:05Is it?

00:08:05You've got the head.

00:08:06Well, I mean, you've got the two claws,

00:08:08that's where the meat's going to be.

00:08:09And then you've got the body, that's where the meat's going to be.

00:08:12And then the head's in there.

00:08:14And anything else extra left over, you pop into the stock.

00:08:18And that just gives you this lovely sort of intense flavour.

00:08:21So, the stock's not going to be on long.

00:08:22You've got to oil it up for about sort of 30 minutes?

00:08:2430 minutes, yeah.

00:08:25And, you know, if you've got anything left over,

00:08:27you can make a lovely lobster soup from it.

00:08:29It's got lots of uses.

00:08:30And, you know, honestly, the shell is the best thing of the lobster.

00:08:34The shell is?

00:08:35The shell is.

00:08:35I mean, as far as for flavour,

00:08:37because if you crush the shell down, you'll get such a lot of flavour.

00:08:40I'm going to put all of this in.

00:08:41OK.

00:08:41And that's just going to make all the difference.

00:08:43That's my jumper.

00:08:44Oh, watch it, sorry.

00:08:45Yeah.

00:08:46Loving my jumper.

00:08:47Right, now, let's make the sauce.

00:08:48So, we're going to make a very simple tomato sauce.

00:08:51If you could just chop me some parsley, that'd be great.

00:08:52Mm-hmm.

00:08:53So, we're just going to slice some garlic, a bit of olive oil and a bit of chilli.

00:08:57You have to do that.

00:08:58And we're going to...

00:08:59What we're going to do is we're going to add some of that stock to the sauce and then we're

00:09:05going to add the lobster at the end.

00:09:06So, just literally just throwing the lobster right at the end.

00:09:08OK.

00:09:09We don't cook it too much because the flavour of lobster is so sweet.

00:09:14As I said, you know, you don't get that much meat.

00:09:16So, it's very important to use the shell as the stock.

00:09:19OK.

00:09:19So, let's put a little bit of olive oil in there.

00:09:21So, a nice hot pan, large pan, olive oil.

00:09:24And then we're going to add garlic and a bit of chilli.

00:09:29OK.

00:09:30Maisie, you wanted to learn a new pasta dish.

00:09:32Is this something you'd try?

00:09:33Yeah.

00:09:34I'm not very good at doing a good pasta.

00:09:37I don't know when to stop it and get it al dente.

00:09:42Right.

00:09:43So, it's the cooking of it rather than a sauce or a...

00:09:46I just think I'm still at the student pasta phase.

00:09:49OK.

00:09:49Like, I'm really...

00:09:50Tuna and sweet corn?

00:09:50Yeah, well, just tomato pasta, really.

00:09:53Have you done alphabetti spaghetti?

00:09:55Alphabetti spaghetti, that's a lovely one.

00:09:57That's a nice one.

00:09:57That's, as the locals say.

00:09:59Yeah, that's a nice one.

00:10:00No, I just like to get better at posh pasta.

00:10:02Right.

00:10:03But it doesn't get posher than...

00:10:04This is quite posh.

00:10:05Lobster.

00:10:05It's quite posh, yeah.

00:10:06The thing about pasta is it doesn't matter what you have with it.

00:10:08The point is it's how you cook the pasta.

00:10:10If you want it to give it a nice sort of taste, you want to cook it in the sauce.

00:10:13So, I'm going to cook the pasta here for about a minute less than it should be when it's fully cooked

00:10:17and finish the pasta in the sauce.

00:10:20And that makes all the difference.

00:10:21So, the pasta absorbs the flavour of the sauce.

00:10:24I feel like I need a pen.

00:10:25Yeah.

00:10:26What's your take?

00:10:27I've seen chefs who cook pasta from scratch in the sauce.

00:10:31Yeah, I mean, you can do that.

00:10:33But it can be very starchy.

00:10:35I mean, it's...

00:10:36Right.

00:10:36Yeah, it's good.

00:10:37But you've got to keep adding the water and everything becomes very sort of dense.

00:10:41I mean, it's a nice way of doing it.

00:10:43But I think something like fresh pasta like this, it's simpler just to cook it in boiling salted water.

00:10:47Make sure you've got loads of salt in the water.

00:10:49The water should taste like the sea.

00:10:51It should almost be that salty.

00:10:52The thing is, the salt remains in the water.

00:10:54You're not adding the salt to the food.

00:10:56The salt remains in the water, and when you take it out, the pasta's absorbed the salt.

00:11:00Sure.

00:11:00You're not actually using that much salt.

00:11:01It's far better to cook with salt while you're cooking, rather than adding at the end.

00:11:06You don't want to start putting loads of salt at the end.

00:11:08Because it's not going to be...

00:11:09You're not seasoning.

00:11:11It hasn't absorbed.

00:11:11It's like when you make potato, like mashed potato.

00:11:13If you don't put salt in the potatoes when you cook them, and you mash them,

00:11:17you've got to add loads more salt.

00:11:18It just doesn't taste quite right.

00:11:19Got it.

00:11:20Got it.

00:11:20All that parsley I've chopped, that's all you're using?

00:11:23You're so good at chopping parsley.

00:11:26I'm using a little bit at the end, don't worry.

00:11:27Just for the sake of it.

00:11:28Just a little bit at the end.

00:11:29So talk about Italian Christmases.

00:11:31Seafood is big.

00:11:32Seafood is big.

00:11:33Seafood pasta is really big.

00:11:34Generally, on Christmas Eve, you tend to have a vegetable pasta, like a lasagna or maybe a vegetable ravioli.

00:11:40But on Christmas Day, it's everything you can.

00:11:43Any kind of seafood pasta with mussels, clams, lobster.

00:11:47For instance, langoustine.

00:11:48Look at that.

00:11:48It's a beauty.

00:11:49Theo, if you couldn't get lobster easily, what could be a substitute that you could use in this recipe?

00:11:55Well, you could use prawns exactly the same way.

00:11:58I would get the prawns in the shell, though, and I would use the shell to make the stock.

00:12:03And then just do exactly what I'm doing here, but probably put them in raw and then just cook them,

00:12:08because the prawn's obviously going to cook very, very quickly.

00:12:09Or, I mean, the frozen lobsters are actually easy to get hold of, so it shouldn't be difficult not to do this.

00:12:16Are frozen lobsters okay?

00:12:18They're fine.

00:12:19Fresh is best.

00:12:20Yeah, yeah.

00:12:20It's like anything.

00:12:20But it will still give you a nice flavour.

00:12:23And as I said, it's the stock that really makes a difference.

00:12:25Right, let's get a bit of that stock in.

00:12:27So, we've reduced this one down.

00:12:29I mean, usually at this time of year, they do start appearing in supermarkets.

00:12:32I know very often you'll see a Canadian lobster, for example.

00:12:35Yeah, then they're...

00:12:36I mean, no disrespect.

00:12:37Sorry.

00:12:38Oh.

00:12:38Yeah, no disrespect.

00:12:39Sorry about Canadian.

00:12:40No disrespect.

00:12:41You now have to finish that sentence.

00:12:43Yeah, yeah.

00:12:44They're...

00:12:45The native lobster's got a sweeter taste.

00:12:47That's all I'm going to say.

00:12:49And should it not be sweet?

00:12:51It should be...

00:12:52It's nice, it's sweet.

00:12:53It's got that sort of...

00:12:54It's like a prawn.

00:12:55A prawn's got quite a sweet taste.

00:12:57Same sort of thing.

00:12:58I mean, shellfish is sweet.

00:13:00Yeah.

00:13:00So, um...

00:13:00Maybe it's just our cold water that we don't...

00:13:03No, I think it's...

00:13:03Yeah, a native lobster hasn't come that far, so it hasn't travelled that far.

00:13:07And, um, so it's going to be...

00:13:09Have a much sort of...

00:13:11I don't know, I feel really awkward now.

00:13:13Yeah, sorry about that.

00:13:14If you want to spoil your guests this Christmas with Theo's delicious lobster pasta,

00:13:18you can find the recipe at bbc.co.uk forward slash set of the kitchen

00:13:21or scan the QR code below and it'll take you straight to this dish.

00:13:24I'm using more of your parsley.

00:13:26Okay.

00:13:26What about these bits?

00:13:27What's going on here?

00:13:28So, we're going to use just a little bit of a garnish because it looks so pretty.

00:13:31So, we're just going to pop that on the side.

00:13:32Mm-hmm.

00:13:32And then we're going to...

00:13:34Because it's such a beautiful colour.

00:13:35Look at that.

00:13:35I mean, it really is stunning.

00:13:36And you try and get every little bit out.

00:13:38What are you doing for Christmas?

00:13:40Well, I'm actually working.

00:13:41We're open on Christmas Day.

00:13:43Are you?

00:13:43Yeah, but it's fun.

00:13:44You know, I've got the whole team there.

00:13:45And I've got to be there.

00:13:46You can't not be there.

00:13:47Yeah.

00:13:48And we have a lot of regular customers that come to the restaurant on Christmas Day.

00:13:52Uh-huh.

00:13:52And it's nice.

00:13:53We start...

00:13:54It's a nice fud atmosphere.

00:13:55We start lunch at 12.

00:13:56Last order's at 4.

00:13:58It's a really relaxed atmosphere.

00:14:00And, yeah, we then, you know, we're closed for a couple of days afterwards.

00:14:04Mm-hmm.

00:14:05Nice.

00:14:06Right, okay.

00:14:07So, we're just going to toss it all together so all that flavour comes in.

00:14:09Okay, you finish off.

00:14:11A little bit more salt.

00:14:12I'm going to have a little...

00:14:13A bit of black pepper.

00:14:13Snack.

00:14:14A little bit of snack, yeah.

00:14:15I mean, that, just a little bit of mayonnaise, it's one of the most delicious things in the world.

00:14:19Or just olive oil.

00:14:19It's a nice olive oil.

00:14:21And then we're going to plate this up.

00:14:25The thing about using, like, tagliatelle, it's so quick to cook that actually you can make this dish really last minute.

00:14:32How do you know when the pasta's ready?

00:14:35What are you feeling for?

00:14:36I saw you giving it a little pinch earlier.

00:14:37I mean, I'm going to tell you.

00:14:39So, I'm going to describe it.

00:14:40So, I'm going to put it in my mouth.

00:14:41And...

00:14:42It's got a bite.

00:14:46It's got a bite.

00:14:47The word al dente is to the tooth.

00:14:49Yes.

00:14:50It's got a bite.

00:14:50It's slightly chewy.

00:14:51Now, when you eat al dente pasta, you kind of really crave it.

00:14:56And when you have overcooked pasta, you kind of know the difference.

00:14:59So, it's sort of like, when it's really soft, it's not so...

00:15:02I always think it's like a steak.

00:15:03You have a fillet steak, it's always really tender.

00:15:04But when you have something like a ribeye or a sirloin, it's got a lovely kind of bite to it and it's chewy.

00:15:12It tastes nicer.

00:15:13So, texture is almost as important as flavour.

00:15:15OK.

00:15:15So, it's not throwing it up against the wall and it's sticking.

00:15:19If it sticks to the wall, it's definitely good.

00:15:20So, it's like children.

00:15:21OK.

00:15:23But we could still do that.

00:15:24Yeah.

00:15:24Not with that beautiful pasta, too.

00:15:28Right.

00:15:29See that big toe on there?

00:15:30That biggie one there.

00:15:32Yeah.

00:15:32OK.

00:15:33You finish serving.

00:15:34Remind us what you call it.

00:15:36This is my lobster tagliatelle with tomato, chilli and parsley.

00:15:40Beautiful.

00:15:47OK.

00:15:48Oh.

00:15:49There you are.

00:15:49Wowee.

00:15:50Thank you, Theo.

00:15:52Let us know what you think.

00:15:53Oh, he's a meaty boy.

00:15:55Cheers.

00:15:55Me?

00:15:55Yeah.

00:15:57Go straight into the claw.

00:15:58What have we got here, Ollie?

00:15:59Well, we've got an Italian white wine.

00:16:01Of course it had to be.

00:16:02And I love serving quite fragrant styles of wine with lobster.

00:16:06As Theo said, it's quite a sweet meat.

00:16:07So, you need something that's got a bit of presence in the glass.

00:16:09This is actually from a relatively new appellation.

00:16:12This is Fior d'Arancio Colli Huguenay.

00:16:14£10 in waitrose from the Veneto from volcanic cones that rise up from...

00:16:19So, it's really dry, but when you smell it, it's got sort of blossom on the label.

00:16:23It's very pretty label, actually.

00:16:24It smells like orange blossom.

00:16:25Yeah, it's very fresh.

00:16:26Yeah, the grape always smells like that.

00:16:28But then when you taste it, super zippy, whistle clean fresh, hark the Herald, ding dong merrily on high.

00:16:34You get the drift.

00:16:35It's that in a glass.

00:16:37It's very Christmassy.

00:16:37I mean, it really tastes orangey.

00:16:39Yes.

00:16:39But in a nice way, subtly.

00:16:41Like a nice orange wine?

00:16:43No.

00:16:44I don't think you're saying an orange wine.

00:16:46Orange wine, just orangey.

00:16:47Orangey, like, you know, orange wild water.

00:16:50Yeah.

00:16:51Great value for money.

00:16:52Yeah.

00:16:52And I think any shellfish it would go beautifully with.

00:16:55But I think with lobster especially, because it has that slightly aromatic intensity, that's what you need.

00:16:59Delicious.

00:17:00It's good fun, isn't it?

00:17:01How is your lobster pasta?

00:17:02It's so nice.

00:17:03Yeah?

00:17:03It tastes really nice.

00:17:04It tastes really nice.

00:17:04Look at it.

00:17:05Oh.

00:17:06I wouldn't normally order lobster because it's fiddly.

00:17:08Yeah.

00:17:08But it feels like you've done a lot of the fiddle for me, Theo.

00:17:11So, thank you for that.

00:17:12Absolute pleasure.

00:17:12Do I need to...

00:17:13What do I need to do with this guy?

00:17:15You need to put your knife in there and sort of, or your fork and get it out.

00:17:19So, pick it up with my fingers, do you mind?

00:17:20No.

00:17:22So, initially, they give you a bib when you have this pasta.

00:17:26Oh, really?

00:17:26Yeah, I can see what, do you just pull this out?

00:17:28Yeah.

00:17:29Oh, look.

00:17:29There you go.

00:17:31All that?

00:17:32Glorious, look at that.

00:17:33Would you like any of this?

00:17:34Yeah, yeah, go for it.

00:17:35No, you go.

00:17:36You've got to die in.

00:17:36You die in.

00:17:37It's your Christmas trees.

00:17:38He's not giving up, easy.

00:17:39Very jealous of that.

00:17:40Rav, remind us what you're doing in a bit.

00:17:42I could be making a sticky toffee pudding.

00:17:43Very nice.

00:17:46And how will we be rounding off today's festive feast?

00:17:49Will Maisie win her heaven, a chicken and chorizo pie with all the best Christmas veggies on the side?

00:17:54Or will Alex be tugging into his food heaven, a chow mein loaded with delicious ham hock?

00:17:59Stay tuned to see how we decide our winner.

00:18:01Right, let's catch up with Rick, who started thinking about his Christmas leftovers six months ago.

00:18:13I love Christmas.

00:18:19So much so that I didn't even mind putting up the Christmas decorations in the middle of summer in order to film this program.

00:18:27It's one of those strange little eccentricities of working in television.

00:18:31Christmas specials being filmed in June.

00:18:34But I'd just returned from filming my latest series all around the Far East, an odyssey which inspired me to come up with the answer to that big cooking dilemma facing us all at Christmastime, what to do with that cold turkey.

00:18:50Well, I think that's it really, it's looking really quite Christmassy.

00:18:58It's looking really quite Christmassy now, can we start?

00:19:02Yeah.

00:19:02Well, come on, it's Christmas!

00:19:04So I'm just slicing these up to go in the salad.

00:19:13I hope you like my decorations.

00:19:15I mean, you might think they're a little over the top.

00:19:17I went mad in the supermarket.

00:19:18It's not quite nigella.

00:19:20I think hers is a bit more sort of faultless and understated.

00:19:23But I like them.

00:19:28I'm using Chinese leaves to make up this salad, but any crisp type of lettuce will do the trick.

00:19:33But you want to end up with a bit of a bite to it.

00:19:37Shred it or chop it fairly finely and chuck it in with the turkey meat.

00:19:41So now I'm going to cut up a couple of bits of carrot using the mandolin here.

00:19:48The mandolin's an easy way to cut the carrot into thin strips called julienne.

00:19:53That's better than grating it.

00:19:54Looks better.

00:19:56Then onto that put a handful of crisp bean sprouts, a similar amount of finely chopped shallots,

00:20:02and some chopped peanuts.

00:20:05One of the things that really distinguishes these salads from Vietnam is the enormous amount of herbs that go into them.

00:20:11I mean, they grow the most wonderful aromatic herbs, some which you find quite difficult to get here,

00:20:17particularly one called Vietnamese mint.

00:20:19Although I have grown it in my garden, but it was killed off in a savage winter.

00:20:24But this time I'm just using mint and coriander and basil to sort of approximate that Vietnamese mint flavour.

00:20:32And it does really quite well.

00:20:34To get a piquant dressing, add some red chillies to some chopped garlic in a bowl.

00:20:42Put in a good amount of sugar.

00:20:43It doesn't have to be palm sugar, but that would be best.

00:20:46Then some fish sauce, and a splash of rice wine vinegar, and a lot of lime juice.

00:20:54Perhaps use a couple of limes.

00:20:56A quick whiz round to dissolve the sugar, and dress the salad as normal to get everything well and truly coated.

00:21:04It should look all wet and glistening.

00:21:08Don't forget that it's one of those salads that is best made immediately before going to the table.

00:21:13That is so nice.

00:21:19And one of the things about turkey meat, it is quite strong.

00:21:21And that's one of the things I'm really not sure I like about leftover turkey dishes.

00:21:26But this works a treat because there's lots of other robust flavours with it.

00:21:31You've got chilli, you've got lime, and you've got lots and lots of herbs.

00:21:36And the turkey meat, it's in harmony.

00:21:38The rice fields of Bali are works of art in their own right.

00:21:44They go back over 2,000 years, creating these wonderful terraces where the water cascades down as many as 30 levels.

00:21:53And rice, like everywhere I went in the Far East, is the key to life, and never more so than in this dish called nazi gareng.

00:22:02This will be an excellent dish to have on New Year's morning for breakfast.

00:22:06And here's how you make it.

00:22:07So having got my wok really hot, I'm just adding two or three tablespoons of oil, ordinary vegetable oil, some garlic, and two types of chillies.

00:22:24First, just some medium hot ones, and then just a little hit of bird's eye chillies, and some sliced shallots.

00:22:31Now just stir-fry those together.

00:22:34And nazi gareng, it just means fried rice, you can get it all over Indonesia and Malaysia as well, as it happens.

00:22:39And if you're me, you get it all over your shirt as well.

00:22:41And now some carrots.

00:22:43You just want to take the crispness off them, but they still want to have a bit of al dente-ness to them.

00:22:48There we go.

00:22:48And now the spice paste.

00:22:50In that goes.

00:22:51Lovely.

00:22:51Lots of spice paste, because that's where all the flavour comes from.

00:22:54And if you want to know how the paste is made, wait for it.

00:22:59Black pepper, sesame seeds, nutmeg, macadamia nuts, shallots, lemongrass, ginger, galangal, garlic, fresh turmeric, chillies, palm sugar, shrimp paste, lime juice, and a little oil, all mashed together.

00:23:13And now a little bit of tomato puree, just to bring the colour up like that.

00:23:17And very important in Indonesian cooking, some ketchup manis.

00:23:21This is obviously where the word ketchup comes from, not an American word, Indonesian.

00:23:27Just stir that in a little bit.

00:23:29And now for the rice.

00:23:30And it is a way of using up lots of leftovers with rice.

00:23:36And obviously, in that case, this is a perfect dish for turkey.

00:23:39So in that goes.

00:23:41I'm going to put some prawns in there as well, just to give it a bit of deluxe-ness, make it a really special dish.

00:23:46Right, now I'm just going to put some green beans in there, just to bring up the colour.

00:23:51And again, you know, Indonesians, like all Southeast Asians, are looking for texture as well as lovely colours.

00:23:57And now the turkey.

00:23:58I've cut it into sort of inch slices.

00:24:01This goes in right at the end, because you don't want to break the turkey up.

00:24:04It's already cooked, of course.

00:24:05And a good lot of spring onions, just to go in at the end, so you've got that slightly raw taste of the onions.

00:24:10Some soy sauce, a tablespoon or so.

00:24:14Just stir that in very gently.

00:24:16And that's it, except for the fried egg.

00:24:20This is what I had for breakfast nearly every day.

00:24:23The fried egg seems to make it just right.

00:24:27Oh, by the way, you sprinkle some slightly crispy fried onions on top of the egg, almost like a seasoning.

00:24:34And then you add a bit of tomato and cucumber as a garnish.

00:24:40Thanks for that, Rick.

00:24:44Some great ways to use up your leftovers there.

00:24:46Right, vegetables, usually reserved for delicious side dishes.

00:24:49This is more of a kind of a centrepiece.

00:24:50So this is a lovely little recipe from a restaurant in Florence, actually.

00:24:55So here I've got some blitzed spinach.

00:24:58So just some spinach, which I blanched, and then squeeze out as much of the water as possible.

00:25:05And then that gets put into a processor with some ricotta.

00:25:12Was Popeye meant to be on?

00:25:14What?

00:25:15That's a lot.

00:25:16That's a lot.

00:25:17I know it's a lot.

00:25:18Do we have to eat this one or not?

00:25:19Yeah.

00:25:20What?

00:25:20Do we have to eat this?

00:25:21Yes, you do have to eat it.

00:25:22I don't want to eat top vegetables.

00:25:23I don't want to eat it, no.

00:25:25Right, so it gets quite a lot of ricotta as well.

00:25:28Yeah.

00:25:29Which, people will know, is one of my favourite things ever.

00:25:32Right.

00:25:33And then quite a lot of parmesan.

00:25:35Okay, this I like.

00:25:36Okay, so is it getting better?

00:25:38Yep.

00:25:38And then I'm going to put some eggs in it, some olive oil, and then it gets baked till it sets.

00:25:45So that's your kind of the main event.

00:25:47And then I've got some mushrooms I'm going to saute.

00:25:49Oh!

00:25:50Which I know you don't like mushrooms.

00:25:51Yeah.

00:25:52But we're going to push through this.

00:25:53Okay.

00:25:54They're all different types of mushrooms.

00:25:56There's not such a bit.

00:25:56Maybe I've just not met the right mushroom yet.

00:25:59Maybe not.

00:26:00Maybe.

00:26:01And then I've got some pumpkin, which is going to be roasted.

00:26:05I've got some pumpkin seeds, a bit of texture.

00:26:07And then a little cream, sort of dressing of gorgonzola, parmesan, a little touch of cream.

00:26:16The cheese is mouldy and the pumpkin is dirty.

00:26:18Okay, good.

00:26:19Very quick.

00:26:20You're loving this.

00:26:21How are you with vegetarian dishes?

00:26:23Um, no, I'm not very good with vegetarian dishes.

00:26:28Yeah.

00:26:29Um.

00:26:30Matt?

00:26:31Right.

00:26:32Well, give this a try.

00:26:33Okay.

00:26:33I do like pumpkin.

00:26:34That's a nice bit of sweetness, isn't it?

00:26:36Yes.

00:26:37So this...

00:26:37This is looking, frankly, minging.

00:26:39Yes.

00:26:41I was thinking it.

00:26:43But I trust you.

00:26:44I trust you.

00:26:45It's horrible, isn't it?

00:26:46Okay.

00:26:46Yeah.

00:26:46Right.

00:26:47So I'm going to get on with this.

00:26:49Let's talk about series 20 of Task Force.

00:26:52So congratulations.

00:26:53I can't stop looking at it.

00:26:55Sorry, yes, I would.

00:26:56Yay!

00:26:57Bear with.

00:26:58Bear with.

00:26:59So, yeah, how was it?

00:27:00Winning.

00:27:00Was that exciting?

00:27:01I didn't think Alex was expecting you to win.

00:27:03I don't think any of us were expecting it.

00:27:05And it was very, very tight, wasn't it?

00:27:07It was against all odds.

00:27:08Yeah.

00:27:09I started all right, then the wheels completely fell off.

00:27:12Where's he gone?

00:27:13He's coming back.

00:27:14But was it fair to say you found Alex quite frustrating?

00:27:17Oh, so frustrating.

00:27:18Because he just...

00:27:18You're doing it now.

00:27:19Yeah.

00:27:19He just stands there with that face.

00:27:21I can't not have this face.

00:27:22No, but you have this sort of, like...

00:27:24It's quite deadpan.

00:27:25It's very deadpan.

00:27:26And it feels sometimes, at best, I'm sorry, gormless.

00:27:30And at worst, judgy.

00:27:32Yeah.

00:27:32And when you're under pressure and trying to run around doing things,

00:27:34and he just stands there with his little clipboard...

00:27:36Yeah, little clipboard.

00:27:37Not offering any help.

00:27:38We do get on, actually, but just talking about it now,

00:27:42I'm getting flashbacks, and I hate you.

00:27:46It was fun, though, wasn't it?

00:27:48It was fun.

00:27:49But you managed to get...

00:27:50You got a little bit of a revenge in the final with the water.

00:27:54Yeah, you just spray me.

00:27:56She doesn't remember anything.

00:27:57I can't remember.

00:27:57You looked like you were the happiest child spraying him

00:28:01with that little gun.

00:28:04Yeah, you sprayed me in my face over and over.

00:28:05I think you had them everywhere, and you could spray me.

00:28:07Yes, yeah.

00:28:07Sorry, this was a running theme of the series, wasn't it?

00:28:10I've got terrible memory.

00:28:12Yes, we're all worried about your brain properly.

00:28:13Yeah.

00:28:14Like, properly.

00:28:14Yeah, yeah, loads of the viewers have written in

00:28:17and told me to get my memory checked.

00:28:19That's a bit harsh.

00:28:20Yeah, I know.

00:28:20But also, like, it's fair enough.

00:28:23Yeah, we would do a task in the morning and then finish off in the afternoon

00:28:26and you'd have no idea that anything had happened in the morning.

00:28:28No.

00:28:29That you'd been on the show.

00:28:29Yeah.

00:28:30Yeah, it's, um, yeah.

00:28:32And was it a fun show to do?

00:28:33A lot of comedians, uh...

00:28:35I can't remember.

00:28:36Can't remember.

00:28:36But we're also very excited to do Taskmaster.

00:28:38Oh, listen, it's the big one.

00:28:40It's the big one.

00:28:41You want to get the call for Taskmaster.

00:28:43Is that right?

00:28:43Yeah, yeah.

00:28:44And it's so fun.

00:28:45And, like, so much of it obviously depends on who you're going to be with.

00:28:48And we were so lucky.

00:28:50We had such a great bunch, didn't we?

00:28:52Yeah.

00:28:52Like, really varied and...

00:28:54But there really isn't a script either,

00:28:56so the comedians have no idea what's going to happen.

00:28:57And I think it gets...

00:28:59It's a chance for you to show off your funny bones.

00:29:02And you've got very funny bones, Megan.

00:29:03Well, thank you.

00:29:05Cheers.

00:29:05And, Alex, does it get hard to keep coming up with all these tasks?

00:29:10Well, honestly, no.

00:29:11I guess it's like this show.

00:29:13You have to keep coming up with recipes,

00:29:14and you seem to do it every week.

00:29:16Yeah.

00:29:16Well, no, some of them go better than others.

00:29:18Yeah.

00:29:18But, no, it's just sort of...

00:29:19There's kind of a variety on the theme.

00:29:21Some of your tasks were better than others.

00:29:22I won't lie.

00:29:23There was a few I told you to your face.

00:29:25You did, yeah, you did.

00:29:26No-one's ever done that before.

00:29:27But, yeah, you told me when it was good or bad.

00:29:29Yeah.

00:29:29But, no, I really enjoy the challenge of coming up with new ones,

00:29:31and it's going fine, thank you, Matt.

00:29:35Good.

00:29:35Yeah, yeah.

00:29:36The well is not dry.

00:29:37Welles don't dry up.

00:29:39There's a natural spring, I think, in my...

00:29:41What are you talking about?

00:29:42I don't know.

00:29:43What?

00:29:43So, let's go talk about Champion of Champions.

00:29:46Oh, yeah, yeah.

00:29:47So, you're up against some big names.

00:29:49Oh, some big dogs, yeah.

00:29:50Some big dogs.

00:29:51People who won by a country mile and not by a three-way tie...

00:29:55John Robbins and Matt Bainton are your quite big rivals.

00:29:58They're the ones who were very competitive.

00:29:59But then Sam Campbell...

00:30:00Sam Campbell's very funny.

00:30:02He's very funny.

00:30:02And he looks at things so differently.

00:30:04He thinks really outside the box.

00:30:06So, that will be...

00:30:07Yeah, so Maisie doesn't know how she's done yet.

00:30:09Oh, yeah, sorry.

00:30:10I don't know how you've done, but you don't know.

00:30:11You know how I've done.

00:30:12Well, I've seen all five of them do the task, but we haven't done the studio yet, so it's coming.

00:30:16Blink twice if I've won.

00:30:18No, but I don't know if you've won.

00:30:19We haven't done the studio, remember?

00:30:20Oh, yes.

00:30:20Yeah, yeah.

00:30:23But also, I might blink twice anyway, because of the steam from the mushrooms.

00:30:27So, what have you put with the mushrooms?

00:30:29Right, so I've got a little bit of butter in the mushrooms.

00:30:31We're just going to saute those, sweat them down, cut them a little,

00:30:35and then I've got some garlic and some shallots to go in there, and a splash of Madeira.

00:30:39And then did you put the spinach gunk in the oven?

00:30:41The spinach gunk is in the oven.

00:30:43The full title is on the website, should you wish to cook it.

00:30:47That goes into the oven, low oven, about 150 for about sort of 40 minutes or so.

00:30:52So what, will it be solid?

00:30:53Then it sets, yeah.

00:30:54And what is that?

00:30:56So, that's the base of it.

00:30:57So, this is like a spinach and ricotta kind of cake.

00:31:01A cake?

00:31:01So, that...

00:31:02Yeah.

00:31:02And then the mushrooms go on the top.

00:31:04I don't think that's cake, Matt.

00:31:06Spinach and ricotta cake with mushrooms on top.

00:31:08Do you know how long I've waited to come on this show, and that's what you're giving me?

00:31:12Yeah, I mean spinach cake.

00:31:14Spinach cake.

00:31:15Yeah, spinach cake.

00:31:17It could take a lot longer than 45 minutes.

00:31:19Are you serious?

00:31:20It's what she's like in the show, honestly.

00:31:22She's like this on the show.

00:31:23No, that is rubbish.

00:31:24Spinach and ricotta cake.

00:31:25That's a punishment.

00:31:27LAUGHTER

00:31:27Try it.

00:31:29OK, I'll try it.

00:31:30Try it.

00:31:30What's your sort of go-to food, then?

00:31:33Well, just normal cake.

00:31:34Normal.

00:31:34Normal, nice, sweet cake.

00:31:36Not spinach cake.

00:31:37Not spinach and ricotta cake with a top layer of mushroom.

00:31:41Because I want to enjoy my life.

00:31:43LAUGHTER

00:31:44But I'm open.

00:31:46But you're open.

00:31:47You're open, apparently.

00:31:49Yeah, yeah, yeah.

00:31:50Quite close.

00:31:50What are you popping in there?

00:31:51Older cheese.

00:31:51That's a big old chunk of gorgonzola.

00:31:53OK, that's a big chunk of gorgonzola.

00:31:55I'm going to melt that down with some parmesan.

00:31:58I think that looks really nice, Matt.

00:32:00Just so you know.

00:32:02Right.

00:32:03Let's just persevere.

00:32:05OK.

00:32:06Is that the motto of the show?

00:32:07I think it's going well.

00:32:07Yeah, just keep going.

00:32:09When the host says, shall we just persevere?

00:32:11So, Alex, how do you not crack up on Taskmaster?

00:32:18I mean, some of the things that Greg comes out with,

00:32:20for example, or these guys sat in the chair.

00:32:23I used to be deadpan the whole time.

00:32:24I used to never laugh.

00:32:25And I've started laughing when I find it funny.

00:32:28That's good.

00:32:29Yeah, I think it's good.

00:32:29So about twice a series I laugh now.

00:32:31Twice a series?

00:32:32Yeah, yeah.

00:32:33Devastating.

00:32:34No, I do laugh if it's fine.

00:32:36Actually, you'll probably admit this.

00:32:38The camera crew quite often laugh, don't they?

00:32:39Yeah, they are gigglers.

00:32:40But they laugh at you rather than with you, is that fair enough?

00:32:43Yeah, no, it is bullying in the workplace.

00:32:45Yeah.

00:32:46They do giggle.

00:32:48They do laugh.

00:32:48And then it's that thing of, like, when one of you goes,

00:32:51it's like a domino effect, isn't it?

00:32:53Greg, like, I didn't realise how many takes Greg takes

00:32:57to do his two-camera bits, because he just gets the giggles,

00:33:00doesn't he?

00:33:00Yeah, very bad presenter.

00:33:02Does he sort of dream up those little monologues on the spot,

00:33:06or will he?

00:33:06Well, so I don't know what he's going to say,

00:33:07and he doesn't know what I'm going to say.

00:33:08Right.

00:33:10He didn't necessarily dream them up on the spot,

00:33:11but I wouldn't say he's been writing them for months.

00:33:14But your little top of show bits, where you come in with your...

00:33:17Yeah, he doesn't know...

00:33:17He genuinely doesn't know.

00:33:19No, we used to.

00:33:19We used to have meetings,

00:33:20but now we've realised it makes no difference.

00:33:25Matt, a million-dollar question.

00:33:27How good do you think you would be on Taskmaster?

00:33:29Ooh.

00:33:30That's a glasses-on question.

00:33:31Yeah.

00:33:32Yeah.

00:33:32Do you know what?

00:33:33I don't know, but then after seeing how...

00:33:36I mean, everyone acts so differently.

00:33:38Yeah.

00:33:38Don't they?

00:33:39And they come out with even some basic...

00:33:41Because I obviously play along at home.

00:33:43Yeah.

00:33:44And then you look at things, you know, I go, I don't know.

00:33:46And then it's quite heartwarming to know that you guys don't know either.

00:33:49And you...

00:33:50It's really eye-opening to what side of you exists.

00:33:54Like, I didn't realise I was such an angry person and aggressive.

00:33:58I think you are quite angry.

00:33:59You are obviously getting the heat of this.

00:34:01Now, this should have just been a task.

00:34:02Eat this.

00:34:04LAUGHTER

00:34:04No, I'm sure it is delicious.

00:34:09Look at all that mushroom.

00:34:11Still got the little seeds to go.

00:34:13Ooh, still got the seeds to go.

00:34:14The little birdseed.

00:34:16Yeah.

00:34:17He hadn't even told us what the orange...

00:34:18Oh, is that the pumpkin?

00:34:20That's the pumpkin.

00:34:21Oh, when did you cook that?

00:34:22Er, it just happened.

00:34:24Yeah.

00:34:24I...

00:34:24I've given up.

00:34:26Very magic.

00:34:27But I would say on the show, failure is funny.

00:34:30So, it's funnier than success, really, isn't it?

00:34:32Yeah.

00:34:32When you come last, it's brilliant.

00:34:33Yeah, yeah.

00:34:34You ever watch the tasks and then, after you've seen it back, go,

00:34:38God, that was really easy.

00:34:39But in the moment, because of the pressure...

00:34:41Yeah, yeah, like ten thoughts running...

00:34:43You open the envelope and it is in real time, of, like,

00:34:46it finishes with the words,

00:34:47your time starts now and you've just got to go into it.

00:34:50And watching it back, you're like, oh, it was really obvious.

00:34:53And also, you get to see what everybody else did, of course.

00:34:55So, you're like, oh, clearly that was the way you do it.

00:34:57And then it shows you, yeah.

00:35:00Now, look at this.

00:35:01Here we go.

00:35:01Ooh.

00:35:02Right.

00:35:02You're having extra mushrooms.

00:35:05OK.

00:35:06We're quite liking the look of it from the table.

00:35:08I think it...

00:35:08Really?

00:35:09Well, don't...

00:35:10Well, you...

00:35:11There'll be plenty to go around.

00:35:13I think Maze's about to say.

00:35:14I think the topping looks excellent.

00:35:16Yeah.

00:35:16It smells really good.

00:35:17It does smell good, doesn't it?

00:35:18Right.

00:35:20That's a very small piece for you.

00:35:21Yeah, we can just smell it, maybe.

00:35:22A little piece for you.

00:35:23Listen, I could love it.

00:35:24OK.

00:35:25I could love it.

00:35:26Yeah.

00:35:27Bury it in cheese.

00:35:28Yeah.

00:35:29There you go.

00:35:30Very nice little sense piece.

00:35:32Thank you so much.

00:35:33If you'd be a vegetarian, you dive into that.

00:35:35How we'll be rounding off today's show.

00:35:37Will it be Maze's Food Heaven, pie and Christmas veg?

00:35:40If so, I'm going to slow-cook chicken thighs with warming chorizo

00:35:44and a splash of sherry topped with lard pastry

00:35:47served with a classic braised bread, cabbage and apples.

00:35:49Oh, my God, it's lovely.

00:35:51Ask them.

00:35:52How have you done that?

00:35:53Is it?

00:35:54How have you made some it look minging?

00:35:56But it tastes delicious.

00:35:59Really cheesely.

00:36:00Or will it be Alex's Food Heaven, a Chinese takeaway staple?

00:36:02It's genuinely great, isn't it?

00:36:03So I'm going to make a New York City, Hong Kong-style chow mein

00:36:06where I'm going to fry some noodles and then a crisp.

00:36:08We're going to top them with veggies,

00:36:10tossed in yellow bean sauce with flakes of fragrant Christmas-spiced ham hock.

00:36:14We're making Alex and Maisie play a game.

00:36:17We've cooked up, inspired by Taskmaster Tiebreaker.

00:36:20Stay tuned to see how it plays out.

00:36:22So, out of ten...

00:36:23What I would say is you will need after-dinner mints.

00:36:27It's a honker.

00:36:28Mints or mints.

00:36:29No, it's a honker for the nose, isn't it?

00:36:31It's a honker for the nose.

00:36:32Is it honker?

00:36:33Gorgonzola and spinach.

00:36:34You're going to want some chewing gum.

00:36:36Out of ten, it's a honker for the nose.

00:36:37Excellent, excellent.

00:36:38That's clear.

00:36:39Right, time for a Christmas treat now

00:36:41from Bob Mortimer and Paul Whitehouse

00:36:42who have swapped their humble bankside teas

00:36:44for something a little more indulgent.

00:36:46Well, that's the fishing done.

00:36:55One last thing to do,

00:36:56and that's have a right, posh French meal.

00:36:58Oh, wow.

00:36:59So, I've hired a top French chef...

00:37:03Have you?

00:37:04..to cook us something tonight.

00:37:05It's going to be something regional,

00:37:07something classy.

00:37:08Oh, no.

00:37:08Let's see what they can...

00:37:10You know, can they take Greg's on?

00:37:13It's going to be tough, isn't it?

00:37:16OK.

00:37:22Chef's here, so I'm going to go say hello to her.

00:37:24OK.

00:37:25I don't mean to be antisocial,

00:37:26but I'll have a little mosey around, all right?

00:37:28Who knows around?

00:37:29Yeah, a little nosing around.

00:37:31See you later.

00:37:32See you in a bit.

00:37:36Bonjour.

00:37:37Patricia.

00:37:38Yes.

00:37:39Wow, it smells gorgeous.

00:37:42Merci bien.

00:37:43Ah, can we speak English, if that's OK?

00:37:48With apologies.

00:37:49To participate with me?

00:37:50I would love to.

00:37:51To cook?

00:37:51I would love to.

00:37:52Yes, please.

00:37:52Yes.

00:37:52That's a nice one.

00:38:08Oh, that's a nice one.

00:38:10Nice one.

00:38:12Now, that's a nice one.

00:38:14In England, I'm known as one of the great bankside chefs, so it's a pleasure to meet someone like-minded who cooks fresh, local, and quite traditionally, to be honest.

00:38:29Is it cut?

00:38:30You cut in two parts, in diagonale, and two, this part.

00:38:38Maybe I cut a carrot.

00:38:40OK.

00:38:40Oh, oh, oh, oh.

00:38:47Oh.

00:38:49Ah, le pont de la vin.

00:38:52Oh, wow.

00:38:54Ah, la lumière.

00:38:56Oh.

00:38:57Oh, magnifique.

00:38:59That's a nice one.

00:39:00Oh, that's a nice one.

00:39:02That's a nice one.

00:39:04Oh.

00:39:08Bonjour, monsieur.

00:39:09Bonjour.

00:39:10Je m'appelle Paul.

00:39:11Et vous?

00:39:12Moi, c'est Julien.

00:39:13Bonjour.

00:39:13Julien, bonjour.

00:39:14Enchanté.

00:39:15Enchanté.

00:39:16Je voudrais trois bouteilles de vin rouge, s'il vous plaît.

00:39:19Oui.

00:39:19Un pas cher.

00:39:20D'accord.

00:39:20Un moyen et un cher, s'il vous plaît.

00:39:23D'accord.

00:39:23Je vais vous donner ça.

00:39:25Sorry, Mike.

00:39:26What?

00:39:28Google Translator only does so much.

00:39:31Donc là, je vous...

00:39:31Excusez-moi.

00:39:32Votre fenêtre est très jolie.

00:39:34Ah, merci.

00:39:35Formidable.

00:39:36Merci.

00:39:36Mon ami, mon ami Paul est très particulière, angry.

00:39:47Le walnut, il visage de noix, walnut.

00:39:55Don't be afraid.

00:39:56He's okay.

00:39:58D'accord.

00:40:09Paul?

00:40:10Yep.

00:40:11Dinner is served.

00:40:13Oh, wow.

00:40:14Thank you so much.

00:40:16C'est magnifique.

00:40:17Coming, Bob.

00:40:20Merci.

00:40:21There you go.

00:40:22Look what Patricia has knocked out.

00:40:25Merci beaucoup.

00:40:26Merci à vous, c'est tout.

00:40:27Round of applause, Patricia.

00:40:28En vous souhaitant un bon appétit.

00:40:31Yes, à vous.

00:40:33Thank you very much.

00:40:34Wow.

00:40:35God, look at this, Bob.

00:40:36Look at that beautiful, isn't it?

00:40:38You having wine, are you?

00:40:39Yeah, I'm going in.

00:40:40Is that all right?

00:40:41Yeah, I'll have a beer.

00:40:43What a day.

00:40:44What a day.

00:40:45So today.

00:40:46Oh, thank you.

00:40:47And tomorrow.

00:40:47Wow, what a trip.

00:40:49Have you eaten any of this yet?

00:40:52I've eaten a bit of the chicken.

00:40:54God, it's good, isn't it?

00:40:56Fabulous.

00:40:58Some magic has been sprinkled on that.

00:41:00God, it's brilliant, isn't it, Bob?

00:41:03You know the carrots you're having there?

00:41:05Yeah.

00:41:05I've prepared them carrots.

00:41:07Did you?

00:41:08Kept the tops as well.

00:41:09God, that's a rustic look, isn't it?

00:41:11I don't know what you think.

00:41:12What's a guy got to do to get a break around here?

00:41:15Stare at someone's windpipe?

00:41:17Do you know what?

00:41:19What?

00:41:20Christmas wouldn't be Christmas if you didn't put some food in your eyes.

00:41:23Thanks.

00:41:24Exactly.

00:41:25Exactly.

00:41:26Cheers.

00:41:27Cheers, my dear.

00:41:34Ah, the trip is coming to an end, Bob.

00:41:36I know.

00:41:37But it's not over yet, Bob.

00:41:39I've got a little something for you, a little present downstairs.

00:41:41You got me a present?

00:41:42Uh-huh.

00:41:43Well, I was hoping maybe you might have, to be honest.

00:41:45I've got three wines for you, Bob.

00:41:54I...

00:41:55I...

00:41:56I...

00:41:57I...

00:41:58I...

00:42:00To lose.

00:42:01Oh!

00:42:02I...

00:42:03I...

00:42:08Bob, come and get your present.

00:42:13So I've got three wines for you, Bob.

00:42:15Also, no, I like this.

00:42:16This is, like, I have to identify which is cheap, not middle.

00:42:20Do you know what, Bob? I really like this. Thank you.

00:42:23It's fun, isn't it? Thank you very much. Yeah, no, it's great.

00:42:25Go on, then. Off you go.

00:42:26I reckon that's darker, so that might be either expensive or cheap.

00:42:30I don't know.

00:42:32Might be more concentrated.

00:42:33It might be ribina.

00:42:35Well, you can let me know.

00:42:38Yeah?

00:42:39You need to do all three of them before you make a choice.

00:42:41Middle one.

00:42:43OK.

00:42:46Mmm.

00:42:47Is that good or bad?

00:42:48Did you use this for paintbrushes?

00:42:51Blimey!

00:42:57Do you know what I made my mind up?

00:42:59OK.

00:43:00Most expensive.

00:43:01Mm-hm.

00:43:02Middle.

00:43:03Mm-hm.

00:43:04Cheap.

00:43:05The paint one, cheapest.

00:43:06OK.

00:43:07Cheap.

00:43:08Medium.

00:43:09Expensive.

00:43:10So I've got that one right.

00:43:11You sort of got two wrong.

00:43:13It's been an incredible experience.

00:43:15Hasn't it been?

00:43:16Thank you very much.

00:43:17Cheers, mate.

00:43:18Happy Christmas.

00:43:19Happy New Year to you.

00:43:20So, Ollie, what are you making that wine tasting there?

00:43:21Well, they were having a lot of fun, weren't they?

00:43:22I mean, it was more of a wine drinking, maybe, than a wine tasting.

00:43:23Well, isn't that what it was all about?

00:43:24Well, I mean, I do a lot of spitting when I'm tasting, you know, but there was obviously,

00:43:25you know, there was more swallowing.

00:43:26Yeah.

00:43:27They were just two men having a professional trip out.

00:43:29Exactly that.

00:43:30Exactly that.

00:43:31Still to come, Carmen O'Neill is showing us some brilliant cocktails that you can batch

00:43:33make ahead so they're easy to grab for all the celebrations and stresses over the next

00:43:35week.

00:43:36And how will we be rounding off today's Christmas party?

00:43:38So, Ollie, what are you making that wine tasting there?

00:43:39Well, they were having a lot of fun, weren't they?

00:43:40I mean, it was more of a wine drinking, maybe, than a wine tasting.

00:43:41Well, isn't that what it was all about?

00:43:42Well, I mean, I do a lot of spitting when I'm tasting, you know, but there was

00:43:43obviously, you know, there was more swallowing.

00:43:44But there was a lot of fun.

00:43:45Yeah.

00:43:46Still to come, Carmen O'Neill is showing us some brilliant cocktails that you can

00:43:47batch make ahead so they're easy to grab for all the celebrations and stresses over the

00:43:52next week.

00:43:53And how will we be rounding off today's Christmas party?

00:43:56Will it be Maisie's Food Heaven, a chicken and chorizo pie with red cabbage and honeyed

00:44:00parsnips, or Alex's idea of Food Heaven, a chow mein loaded with delicious ham hocks.

00:44:03Stay tuned to see how we decide his fate.

00:44:05Right.

00:44:06Stick it up for Britain.

00:44:07Yes.

00:44:08I'm going to show you how to make a really easy one.

00:44:10A quick one.

00:44:11Absolute classic.

00:44:12I love this dish.

00:44:13I'm actually always on my Christmas table instead of a Christmas cake.

00:44:16Instead?

00:44:17Yeah.

00:44:18Or instead of a Christmas pudding.

00:44:19We always have sticky toffee pudding every year.

00:44:21Oh!

00:44:22Is it on in the restaurant?

00:44:23It's on in the restaurant.

00:44:24We serve it.

00:44:25Your lovely restaurant, Gina.

00:44:26Thank you for coming in, Matt.

00:44:27I had the best time.

00:44:29Everybody was so happy, guests and chefs, to have Matt Tebbit in the building.

00:44:34Tom, why are you laughing?

00:44:37Just out of interest.

00:44:38Don't laugh.

00:44:39Don't laugh at that.

00:44:40Rab, did they met him?

00:44:41I think...

00:44:42I think...

00:44:43You know what?

00:44:44The amount of people that were like, is that Matt Tebbit in Chingford?

00:44:46Yeah.

00:44:47I was like, yes, it is.

00:44:48Oh!

00:44:49Yeah.

00:44:50You caused quite style, I think, in the...

00:44:52Anyway, the food was delicious.

00:44:54Absolutely delicious.

00:44:56Just food you really want to eat.

00:44:57And it's like the perfect neighbourhood restaurant.

00:44:59Thank you so much, Matt.

00:45:00If you haven't been, go.

00:45:01We shall.

00:45:02Well, where is it?

00:45:03It's in Chingford.

00:45:04It's in Chingford.

00:45:05Chingford.

00:45:06I didn't even know where I was.

00:45:07Welcome to Matt Tebbit World.

00:45:12Right, Sticky Toppy Pudding, where do we begin?

00:45:14I mean, Sticky Toppy Pudding is such an easy, simple pudding to make.

00:45:18It's very forgiving.

00:45:19And I wanted to show a very small version today because you can scale this recipe up.

00:45:24It's really small.

00:45:25It's absolutely tiny.

00:45:26OK.

00:45:27You can scale it up or down depending on how many guests you have.

00:45:31It also freezes so well.

00:45:33I love making Sticky Toppy Pudding but I always make it three days in advance.

00:45:37I don't make it on the day because there's so much sugar in a Sticky Toppy Pudding that it stays moist for a while.

00:45:43OK.

00:45:44And then you freeze it and then how far in advance do we go?

00:45:46I don't even freeze it.

00:45:47In three days it will be fine.

00:45:49And I actually just shove it in the microwave, pour my sauce on and serve it.

00:45:53And now, do you do it with ice cream or custard?

00:45:57Which side are you on?

00:45:58I like to do a bit of both.

00:46:00Oh, come on.

00:46:01I'm making custard today.

00:46:02Custard today.

00:46:03Custard today.

00:46:04Custard today.

00:46:05Custard.

00:46:06Come on.

00:46:07You happy about that?

00:46:08Yeah, at last.

00:46:09Big fan.

00:46:10You've redeemed yourself.

00:46:11I think it's even nicer with just cold cream.

00:46:12Yeah.

00:46:13I love cold cream.

00:46:14Yeah.

00:46:15Just a bit of cold cream.

00:46:16Right, so what's in here?

00:46:17So these are my dates, just boiling away.

00:46:19OK.

00:46:20And...

00:46:21These are normal dates?

00:46:22These are not posh?

00:46:23No.

00:46:24They're dried dates.

00:46:25Yeah.

00:46:26They're inexpensive and delicious as well.

00:46:27The only thing you need to make sure that you do with a sticky toffee pudding is just make

00:46:33sure that you don't over boil at this stage.

00:46:35OK.

00:46:36Because then you can get a really claggy mixture.

00:46:38But because it's a small batch, I'm going to mash these with a fork.

00:46:42If I was making a massive batch, I'd blend this.

00:46:44But I want to show you that you can do it with no fancy equipment because in a lot of Christmases,

00:46:49you might be in a family home, you don't have your stand mixer, don't have a blender,

00:46:52so you can do everything with just a bowl and a wooden spoon and a few pots.

00:46:56So why is this on your Christmas table every year?

00:46:58Because I just love it.

00:46:59Is it down to you or is it Matty, your husband?

00:47:02It's a Matty request, actually.

00:47:03OK.

00:47:04He really enjoys sticky toffee pudding.

00:47:05Mm-hm.

00:47:06And we always have it instead of...

00:47:07And mince pies.

00:47:08It's a course before the mince pies.

00:47:10Oh, you have to have mince pies.

00:47:11Yeah.

00:47:12Does Matty not eat it in the three days when you shouldn't be eating it?

00:47:15That's my worry about making it three days.

00:47:17Leaving it unattended for three days.

00:47:19Yeah, leaving it unattended for three days.

00:47:20Yeah.

00:47:21Well, we're big mince pie people, so we have a mince pie every day up until Christmas.

00:47:25OK.

00:47:26Wait, when do you start?

00:47:27You start on the 1st of December.

00:47:29And then you have a mince pie a day?

00:47:30Every single day.

00:47:31And sometimes it's not just one, it might be two or three.

00:47:34And I like to buy from every single supermarket and cross-compare.

00:47:37Can I move in with you?

00:47:38It's my thing.

00:47:39Wait, wait, wait, hang on.

00:47:41So you don't make your own mince pies?

00:47:43Of course I make my own.

00:47:44Of course.

00:47:45And I'm going to be making them at the restaurant.

00:47:46But I love to buy supermarket mince pies.

00:47:48OK.

00:47:49And I cross-compare all of them.

00:47:50Any favourites?

00:47:51M&S usually do a really good one.

00:47:53I love the brown butter ones that Waitrose do as well.

00:47:55OK.

00:47:56But surprisingly, Aldi's have banged every single year.

00:47:59Really?

00:48:00Yeah, I did try Aldi's.

00:48:01Is that right?

00:48:02They're delicious, yeah.

00:48:03This is public service information.

00:48:05I love this.

00:48:06I always find them too sweet though.

00:48:07There was like too much sugar in them.

00:48:08You need to have it warm with a bit of cream.

00:48:10OK.

00:48:11Yeah.

00:48:12So really simply, in here I've got my...

00:48:14I'm just waiting for this to...

00:48:15You're not going to split it today.

00:48:17I'm not going to split it.

00:48:18No.

00:48:19In here I've got my flour.

00:48:20So just a really simple cake batter, sugars, butter, flour and an egg.

00:48:26Right.

00:48:27OK.

00:48:28So that's really simple.

00:48:29And my sauce is even more simple.

00:48:31You can make the sauce for a sticky toffee pudding by making a direct caramel going to all that fuss.

00:48:36Or you can just boil together dark brown sugar, butter and cream and in about three minutes you have a sticky toffee sauce.

00:48:43Wow.

00:48:44So that's really easy.

00:48:45And then that will keep.

00:48:46You can make that as you want to serve it or just put it in the fridge and then warm it down.

00:48:51So in here my dates have boiled away nicely.

00:48:54Anyway, what's wrong with Christmas pudding?

00:48:56Hands up if you like it.

00:48:57Yeah.

00:48:58Yeah.

00:48:59Hands up if you feel compelled to have it.

00:49:01Yes.

00:49:02Yeah, I'm a bit like that.

00:49:03Yeah, I love it.

00:49:04I mean, I do like it.

00:49:05No, I don't like it.

00:49:06It's the last thing you want after a massive dinner.

00:49:08It is, but it tastes so good.

00:49:10And with cold cream it's one of the most delicious things.

00:49:12When it's hot and you put cold cream on top, Christmas pudding is delicious.

00:49:17It is a bit like having Christmas without the tree.

00:49:20Really?

00:49:21Yes.

00:49:22No, I think you can.

00:49:23Or if you take it and put it into a whole bottle of gin and let it sit for a couple days,

00:49:27that's a better way to do it.

00:49:28That sounds great.

00:49:29Don't you own a gin distillery?

00:49:30Yeah.

00:49:31Isn't that convenient?

00:49:33Well, I'm saying alcohol and you should just macerate it and then you make your own,

00:49:37but I think that's the only way you should have it with a lot of food.

00:49:40Christmas pudding and gin, I like it.

00:49:41It had brandy on it.

00:49:42Just dump a whole...

00:49:43Brandy?

00:49:44Brandy butter?

00:49:45Christmas.

00:49:46Anyway, Rav's not doing that.

00:49:47No.

00:49:48Make a sticky toffee pudding.

00:49:49A top tier dessert, I think.

00:49:51So I've put my bicarb in with my dates.

00:49:53Why?

00:49:54It causes a bit of a reaction.

00:49:55So bicarb...

00:49:56Yeah?

00:49:57What do we do?

00:49:59With the dates.

00:50:01So it helps you to break down those tough skins.

00:50:03Thanks, Tom.

00:50:04Yeah.

00:50:05And then we get them and you don't even really need to bother that much.

00:50:07They will break down even further in the oven and in the mixture.

00:50:11You just put them into your cake batter.

00:50:13Mm-hmm.

00:50:14And again, if I was making a really big version, I would blend these down.

00:50:16Okay.

00:50:17I'm not going to do that.

00:50:18And you just stir them through.

00:50:20And you were asking me before what's the difference between baking powder and bicarb and why we use both.

00:50:24Hmm.

00:50:25You always have to use bicarb to sort of neutralise things that are too acidic.

00:50:28Mm-hmm.

00:50:29And it causes a reaction immediately.

00:50:31But with baking powder, the reaction's already happened.

00:50:33So it's bicarb and cream of tartare mixed together.

00:50:35It's reacted already in its little thing.

00:50:37So then in the oven, it will cause it to rise.

00:50:39We put both into this.

00:50:40Ah!

00:50:41Very interesting.

00:50:42If you were to use all bicarb, which some people do, you're going to get that fizz on your tongue.

00:50:46Yeah.

00:50:47So you have to use a bit of both.

00:50:48That's a really good explanation.

00:50:49That's a really good explanation.

00:50:50Can I just ask...

00:50:51Can I ask Maisie to recap the explanation?

00:50:53Yeah.

00:50:54The bicarbonate with the flour on the tongue is good.

00:50:57Good.

00:50:58Yeah.

00:50:59Why is that?

00:51:00Because you don't want a dry date.

00:51:02And I've always said that.

00:51:03You have.

00:51:04You keep saying that.

00:51:05Thank you, Maisie.

00:51:06At Christmas, tis the season, for a moist date.

00:51:09So that's the batter, really simply.

00:51:14And Michaela, the food tech made me try it on my tongue before.

00:51:18And they do taste distinctly different.

00:51:20So that one goes into the oven like that.

00:51:22OK.

00:51:23How long for?

00:51:24About 25 minutes.

00:51:27Every time you put a cake in, no matter what it is, you just test it by putting a skewer in.

00:51:32It comes out kind of clean.

00:51:33You're good to go.

00:51:34OK.

00:51:35I've just tried your custard.

00:51:37It's not overly sweet.

00:51:38Yeah.

00:51:39Is that deliberate?

00:51:40Always.

00:51:41Because sticky toffee pudding is so sweet.

00:51:43Yeah.

00:51:44You don't want an overly sweet custard.

00:51:46And I always add a nice pinch of salt into it to balance it out.

00:51:50So here is what you would be left with.

00:51:53It's a lovely, cute sponge.

00:51:54But what I like to do at home, and especially on Christmas, is I make it in a pie dish or any sort of casserole dish.

00:52:00If you're confused about, like, I don't have this size or I don't have this vessel, as long as your mixture comes up a bit more than halfway, it will bake out fine.

00:52:08If it's less than, it's going to be a bit too shallow.

00:52:10And if it's more than, just don't do it because it will explode.

00:52:13Yeah.

00:52:14Can I have all the tips?

00:52:15Good tips!

00:52:16You've always got the tips, haven't I?

00:52:17Oh, good.

00:52:18Where were the tips?

00:52:19If you want to swap out your Christmas pudding for Rab's ultimate sticky toffee offering, you can find the recipe at bbc.co.dk forward slash Saturday kitchen or scan the QR code below to take you straight to this recipe.

00:52:30Right, you happy?

00:52:31So, I am happy, and it's just nice to see a cake that's a reassuring colour.

00:52:36Can we drop it now?

00:52:38Are you saying you didn't enjoy that one?

00:52:40Well, let's not go there.

00:52:42What have you done now?

00:52:43You've taken some pasta?

00:52:44I've actually added a bit of custard to it.

00:52:45Why are you doing that?

00:52:46What you can do, you can put your sauce on and you can put it under the grill to really let it seal into the cake.

00:52:53But I'm going to do it as a pouring sauce, and I wanted to add just a bit of custard to it, where I might add cream.

00:53:00And then your sauce just goes all over the table.

00:53:04Oh, look at that.

00:53:05Wow.

00:53:06Stop it.

00:53:07So what you might do at home is pull it out of the microwave or out of the oven, cover it in sauce at the table, and then just put jugs of custard cream or ice cream.

00:53:17Oh, yeah.

00:53:18There we go.

00:53:19Right.

00:53:20That looks amazing.

00:53:21Right, we'll serve up two of those.

00:53:23And the custard just pouring over the top, we'll serve it on the side.

00:53:26My mouth's waterproof.

00:53:27That looks so good.

00:53:28It does look great.

00:53:29It's like happy food.

00:53:30Yeah.

00:53:31Very good.

00:53:33And then a bit of custard over the top.

00:53:35Yeah.

00:53:36Yes.

00:53:37Custard sticky toffee pudding.

00:53:38Correct.

00:53:39There we go.

00:53:40Right.

00:53:41Well, it's been so long I've forgotten.

00:53:42What's it called?

00:53:43Sticky toffee pudding with some lovely custard.

00:53:44Delicious.

00:53:45Even got it down the side of the bowl.

00:53:46Oh, I know.

00:53:47Old school way.

00:53:48Right.

00:53:49There you are.

00:53:50Put that key with my cake, were you?

00:53:51Oh.

00:53:52Yeah, where's the mushroom?

00:53:53Right.

00:53:54It's finished coming.

00:53:55I want to try this.

00:53:56You have to.

00:53:57Ollie, what have we got here?

00:53:58PX Sherry.

00:53:59Nice.

00:54:00One of my all-time favourites.

00:54:01It's such a great all-rounder at Christmas time.

00:54:02Let me pass it down, Alex.

00:54:04Sorry to meet you.

00:54:05Sorry.

00:54:06No.

00:54:07Because it goes with literally any pudding.

00:54:08But because it is one of the world's sweetest wines, it is absolutely scrumptious with sticky

00:54:26coffee pudding.

00:54:27If you imagine like a vortex of figs and dates and sultanas and raisins, all the festive

00:54:31flavours in one, that's what this is.

00:54:33And it's an absolute bargain.

00:54:34Oh, my God.

00:54:35Yeah.

00:54:36It's so sweet.

00:54:37It's a total steal.

00:54:38Seven pounds in the co-op.

00:54:39What?

00:54:40This is an irresistible periheminist.

00:54:41Yeah.

00:54:42Seven pounds?

00:54:43Yeah.

00:54:44And it's fractionally blended for years and years and years once they've fortified it.

00:54:46So, an astonishing value thing.

00:54:49And just like a sort of liquid chocolate raisin.

00:54:51It tastes like raisins, yeah.

00:54:52Yeah, just raisins.

00:54:53Good, isn't it?

00:54:54Yeah.

00:54:55Yeah.

00:54:56That warms your eyes off, doesn't it?

00:54:57Yeah.

00:54:58A Pedro Jimenez that is this good at that price point does not come around often.

00:55:02It's true.

00:55:03It really is.

00:55:04This is very good.

00:55:05Really, exactly.

00:55:06Really textural.

00:55:07So, it's a bit like the sauce.

00:55:08You know, it's exactly that.

00:55:10Yeah, I just think this Spanish treat, you can also pour it over vanilla ice cream for

00:55:14a little nausea.

00:55:15Oh, yes.

00:55:16I mean, that's the best possible way.

00:55:18How's the sticky top of pudding?

00:55:19It's sensational.

00:55:20That's lovely.

00:55:21You two.

00:55:22What about us?

00:55:23This is ours.

00:55:24Yeah.

00:55:25We normally...

00:55:26Would you like some?

00:55:27Yes.

00:55:28I wouldn't mind, yeah.

00:55:29All right, well, I'll plate some up.

00:55:30You guys watch Nigella.

00:55:31There are so many eating opportunities at this time of year.

00:55:38It's not all about the meat feast.

00:55:41Let's get some heat under there.

00:55:44Warm up the olive oil.

00:55:45Just a little bit of it.

00:55:47And my Moroccan vegetable pot, sweet with carrots and parsnips and tangy with preserved lemons

00:55:54and dried apricots, is just the perfect, relaxing, warming supper when it's cold outside.

00:56:00Oh, I love bowl food.

00:56:06First in go the leeks.

00:56:08That mellow, sweet allium flavour.

00:56:13Now some cinnamon.

00:56:18Cumin.

00:56:19The Moroccan spice, I think.

00:56:24Ah, some ground ginger.

00:56:29Beautiful, warming spices.

00:56:31Just right.

00:56:32And Christmassy, too.

00:56:36Now the carrots.

00:56:37I like carrots cut into chunky batons, but I really am not going to interfere with you if

00:56:43you want fat coins.

00:56:46And parsnips.

00:56:47Different way to have Christmas parsnips this year.

00:56:51And I've got some chunked up potato.

00:56:56Not much, but it will absorb all the spices beautifully.

00:57:03Slightly thicken the juices, too.

00:57:07And aubergine, well, it, too, drinks up the flavour, whatever it cooks with.

00:57:19Gonna give these vegetables a chance to become better acquainted.

00:57:23They can mingle in the pot.

00:57:28So, garlic.

00:57:41So, after the sweet garlic, some salty green olives pitted.

00:57:46There we are.

00:57:47In they go, tumbling.

00:57:51Ah, apricots.

00:57:54Just gonna snip them in.

00:57:57Everyone can get more that way.

00:58:06Better when they're halved, so that as you eat, you can get sharp, fruity bursts.

00:58:14Ah, preserved lemons.

00:58:16Once you discover these, your life is changed forever and for the better.

00:58:23There's something about them, unlike anything else.

00:58:26Well, yes, they're like lemons, but they've got such intense sourness.

00:58:30Such intense fragrance, too.

00:58:33They just enliven anything they're in.

00:58:40I have to say, I use the juice from a jar of preserved lemons to make my dirty lemon martini.

00:58:46Just mixed with vodka, and then it is a whisper of vermis.

00:58:53I'm gonna be a bit slovenly and just leave in the odd pip.

00:58:55Perhaps I shouldn't, but I am.

00:58:58Scrape up every last bit of this perfumed pulp.

00:59:03The fragrance is just heady.

00:59:07And now some chickpeas.

00:59:09I like jarred chickpeas.

00:59:10They're often Spanish jarred chickpeas.

00:59:12They're much softer and squishier.

00:59:15Now, there's so much flavour in the vegetables and the spices and, of course, the preserved lemons.

00:59:19I don't need stock.

00:59:21Merely water.

00:59:22This is cold water.

00:59:23Saffron.

00:59:24These precious strands with a wonderful rich flavour and bringing that glint of gold as well.

00:59:37I'm gonna salt generously.

00:59:39It's good to do everything generously.

00:59:41There is quite a bit of peeling and chopping.

00:59:50I mean, not that much.

00:59:51But this is so relaxing to make because everything goes into the pot and then comes to a bubble,

00:59:58simmers gently until it's tender, and that's all there is to it.

01:00:02And I do love as well that the spices which are North African and the dried fruit are also the flavours of medieval Christmas feasting.

01:00:17So, now that it's cheerfully bubbling away, I have pans.

01:00:22Lid on.

01:00:24And I'm gonna make some couscous to go with it.

01:00:28I've already toasted some pine nuts and I'll need them later.

01:00:32I love wholemeal couscous.

01:00:34It's slightly nuttier than regular couscous and fluffs up wonderfully.

01:00:40To this I add some dried dill.

01:00:42I'll be adding fresh dill on serving.

01:00:45And I also add some vegetable bouillon powder.

01:00:52I mix it all together, it's like playing in a sand pit, before pouring over some just boiled water.

01:01:02Finally, I drizzle over a little olive oil, and once I've covered it, I just let it stand.

01:01:14Just before serving the couscous, I toss through those toasted pine nuts and a few fronds of fresh dill.

01:01:20Don't move.

01:01:21I have a small token of my esteem and affection.

01:01:26When I have a ladle, it just always reminds me of my custard monitor days.

01:01:32I would dole out the custard at school.

01:01:33What?

01:01:34During lunch?

01:01:35Lunchtime.

01:01:36It's the only position of authority I've had.

01:01:38Here you are.

01:01:39Here you are, my beautiful.

01:01:40Hello.

01:01:41Hello.

01:01:42Hello.

01:01:43Hello.

01:01:44Hello.

01:01:45Hello.

01:01:46Hello.

01:01:47Hello.

01:01:48Hello.

01:01:49Hello.

01:01:50Here you are, my beautiful.

01:01:51Hello.

01:01:52Hello.

01:01:53Hello.

01:01:54Hello.

01:01:55From Custard Girl to Nigella, she's come a long way.

01:01:56Right, Carmen, we've spoken in the past about fridge door sort of whites, and you know,

01:02:10you open the fridge, you go to it, you've got something ready, prepared.

01:02:26This is what you're all about today.

01:02:27You can do this with cocktails.

01:02:29You can pre-batch, make them the night before, even a couple days before, or months before

01:02:34we even have one.

01:02:35And this is showing that you can have it all ready, keep everyone out of the kitchen with

01:02:39kitchen with a nice boozy drinking fridge door cocktails all right there's a lot it's a busy

01:02:45we've got breakfast we got pre-lunch we got dessert and we've got getting the party started

01:02:51or maybe by the fireplace in your pants at the end of the night i like that image that's very

01:02:56much me oh god okay all right we're going to start off with a breakfast martini which is what you

01:03:03guys have in front of you and i'm going to show you how easy this is to free back now you're going

01:03:08to put this into a big jug before and we're going to start off with uh gin we've got that going in

01:03:14we've got some runny honey now because we're pre-batching normally you would shake this

01:03:19you are going to whip this around with a little spoon to get that honey to dissolve into the drink

01:03:26okay okay then we are going to come in with our breakfast tea we've got an earl grey tea going

01:03:32into there as well that is still mixing we've got a little bit of lemon juice so all of our breakfast

01:03:38staples and then a little bit we're going to go in with four spoons of marmalade hence the breakfast

01:03:48marmalade now this one in a cocktail breakfast and it's being served with a little piece of toast

01:03:54that is buttered with some salted butter so we've got breakfast in a glass now usually you would shake

01:04:02this to dilute it you can add a little bit of water to dilute it down and have that pre-batched

01:04:08in the fridge ready to go that's delicious it's breakfast isn't it ice cold ice cold yes shaking

01:04:15it or have it in the fridge ready to pour into your guest's glass when they walk in the door

01:04:20in the morning what do you guys think very happy very happy yeah just breakfast plus booze breakfast

01:04:26plus booze and there's three drinks to go still that's that is delicious it is i love that sort

01:04:32of that marmalade sort of sourness marmalade is again orangey lemons slightly bitter marmalade really

01:04:39and you could depending on your marmalade it gives your sweetness yeah now what do you think of the toast

01:04:43so you know you always give me a hard time i just put it on the side we'll eat it why don't you try

01:04:47i don't need a piece of eat it matt why don't you eat i just don't think it's necessary sorry we had

01:04:52spinach cake i'm not sure any of this is necessary that's delicious all right toast i'll leave it okay

01:05:01we are on to pre-lunch punch oh good thanks thanks um lunch punch now is this a little trick because a lot

01:05:09of people have a cake stand at home but you could easily do this recipe pre-batched in the fridge in

01:05:14a big jug but here's a cake stand you're gonna flip it upside down into a punch bowl now we're going

01:05:23festive do they do that very clever uh yeah a lot of them do and so i've decorated it with some cinnamon

01:05:30some dehydrated limes and some dried cranberry it's a great way to if you um have any leftover limes that

01:05:38are about to go bad put them in keep them to the side now already looks festive festive it does it

01:05:46looks festive now we're going to build our punch this is really good because it's pre-batched easy

01:05:51and we're using a full bottle of rum so guys crack into this what full bottle of rum little trick with

01:05:58your rum when you're dumping a whole bottle into a punch bowl if you dump it over and spin it it's going

01:06:04to make kind of like a tornado it's going to empty the bottle really fast so you've got that turning

01:06:09around kitchen trick or an old college party trick as well that's one too okay now we've got our rum we

01:06:17are going to go in with our cranberry juice that gets dumped in we are going to go in with a spiced

01:06:25cinnamon syrup so we've got to get a little bit of sugar and we also need to have that kind of

01:06:29christmassy flavors now what's in here we've done brown sugar and water on the hob with a slice of

01:06:35orange a little bit of clove some cinnamon sticks we've got all of those christmas flavors coming

01:06:40out as well so i also have some orange liqueur that's going to go into there as well kicking up

01:06:47that little bit of booziness and we have some pomegranate juice that goes into it a lot going in

01:06:53this this is this is going to feed 14 people orange juice and some lime juice we've got our citrus we've

01:07:01got balance and a bit of bitters the key is balance some bitters that's going to go in now you guys have

01:07:09ice in it this can now be pre-batched and put into the fridge for overnight but you don't want to dilute

01:07:15it down with all of your ice so i've got some slices of orange and you're going to pop them into

01:07:21um an ice tray like a square ice tray that you'd use for like whiskey blocks or what we're about to

01:07:26do an old-fashioned and you fold your oranges into a flower look at this is like arts and crafts it is

01:07:34arts and crafts boozy arts and crafts adult arts and crafts okay you're going to fill fold that in

01:07:41so you can see that now you could put a little bit of ice a little bit of water to turn it into ice

01:07:46that goes into the freezer you've got someone there now pop those into the

01:07:54oh brilliant yeah frozen fruits a great way to

01:08:00so the idea being you're not diluted we're not diluted

01:08:04look at that i like the way you say orange orange orange orange i'm going to dump in some cranberries as

01:08:09well or is it just like it's all juice oh yeah all juice so that's that's where you're bringing

01:08:15down the alcohol now are you guys ready for our boozy santas which i know some of you they are starting

01:08:22mine's at a meltdown yeah okay now it's hot in here but how we're going to build this is after

01:08:27dinner drinks so crack into this this is santa which is melting whipped cream but what goes into

01:08:33him we're going to make boozy boozy it's great you've lost your mind you could do this um nice

01:08:39and cold in a glass or heat it up but obviously don't put hot boozy drinks hello this is dessert

01:08:45so what's going into it it is minty so we've started off with some cold espresso and we've got

01:08:53a coffee liqueur that's going to go into there as well as well as chocolate liqueur so there's a lot

01:08:58of chocolate liqueur out in the supermarkets right now now i've also got some peppermint

01:09:03liqueur that goes into there as well and milk that gets pre-batched mixed up in the glass and

01:09:11popped in the fridge and that can be overnight so you have this for dessert at the end of the evening

01:09:17or when you like a sleepy bedtime or it could be breakfast as well whatever you know it's christmas

01:09:23it's christmas we're we clearly we start off early we're drinking a breakfast dinner breakfast dinner and

01:09:29lunch and then you've got whipped cream on topping that and then some crushed candy canes as well

01:09:34he's warm he's melting but that's why you need to drink up and then you just eat your glass and then

01:09:39yeah you chomp down on on santa thoughts on the table delicious delicious the pudding of power

01:09:45it's delicious they're all delicious i love this one it's just like yeah the breakfast martini is

01:09:50scrumptious all right i'm going to show you guys the last little trick now this is a freezer door

01:09:56cocktail this is a bottle of bourbon i have dumped out 150 mils of that so keep that and use that for

01:10:03different drinks this is a pecan syrup so i've done maple syrup brown sugar on the hob with a nice

01:10:09handful of pecans and let that sit you get that really nice kind of maple christmas feeling how did

01:10:15you make that simple syrup so you've got sugar water pecans and a little bit of maple syrup and

01:10:20then blitz it no no just put it on the hob and let it infuse and then you get so colorful yeah and

01:10:25you take the pecans out and then use those which i've made obviously pecan brittle with it as well so

01:10:30that is the 150 out goes 150 of sugar a little bit of orange bitters goes into the glass

01:10:38oh there we go that gets shaken oh and popped in the freezer favorites from the table rumptious oh

01:10:49it's so difficult all four breakfast martini but all four great yeah really yeah i just think the

01:10:54old-fashioned does it for me though please my breakfast the breakfast one yeah i tend to i think

01:10:59breakfast yeah just tastes like breakfast it does and it's yeah it's such an enlivener as well

01:11:04punchy they are punchy also when you're doing freezer doors you need that high alcohol content

01:11:09so that's why with the pecan you're not adding any water because we don't want it to freeze but

01:11:13those are boozy they're fun and they're small serves that's only 50 mils in that glass uh yeah but

01:11:18we've got a lot of them um these are delicious yeah breakfast lunch easy you can do it at home all

01:11:25pre-batched very good yeah lovely like that uh don't forget if you want to make any of carmen's cocktails

01:11:30at home you can find her recipes over on our instagram page at saturday dot kitchen right we're

01:11:35going to soon find out whether maizey or alex will be tucking into their food heaven but first we're

01:11:39joining mary berry and a christmas elf who looks suspiciously like nick grimshaw

01:11:43a stone's throw away is the local rnli every year they host christmas carols for their volunteers

01:11:58i'm thrilled to have been invited and as a thank you i'm going to make one of my special gift recipes

01:12:04for them dj nick grimshaw has come to help me for the day when dame mary berry calls you answer hi mary

01:12:16nick i'm so glad you're here nice to see you how are you i'm fine i know you like your food i do

01:12:23christmas food especially oh well that's good because we're going to bake something special for

01:12:28all the rn i crew and don't they deserve it oh my god they sure do i'm ready i'm prepared i've even

01:12:34got my christmas helper hat it suits you well you're going to be busy come on all right let's go mary

01:12:42have i got to keep this on all day we're batch cooking plenty of my special ginger flapjacks

01:12:48to feed a crowd and package them up beautifully too we're going to give them to all the crew of the rn

01:12:55and i when they're having their christmas concert i'll be careful i'll be a very good student today

01:13:01mary i'll tell you that at the end i love where we are this is not your standard christmas cooking

01:13:08location i didn't know today i'd be making flapjacks next to loads of wellies well i watch saving lives

01:13:15at sea oh yeah and you hear that alarms going and i get quite excited oh my god yeah that could be

01:13:21watch it let's hope not let's hope not so immediately when you think of flapjacks you

01:13:26think of golden syrup and it is very difficult to weigh accurate so i find the best way is to

01:13:32use digital scales put that on there we'll do mine first okay we're going to add 250 grams of golden

01:13:41syrup okay so just pour straight in that's it it reminds me of being a kid this does it yeah it really

01:13:49does because i always remember the struggle to try and get the lid off and then also my mum's

01:13:54struggle trying to get the lid back on what i do is i wipe around the actual edge the lid on and then

01:14:01i gently stand on it oh i'm sure health and safety it works a treat i love that yeah just stand on it

01:14:09it's really easy okay 230 oh 250 on the nose okay come on so i've done mine how about doing yours okay

01:14:19so 250. should i go for a free pour i think i've got it oh no 257. a little bit less a little bit less

01:14:32right then add an equal measure of butter i'm liking this recipe already syrup butter two of my staples

01:14:42and don't use a spread because if you spread it's got water in it would alter the balance

01:14:46and onto the heat to bubble have you got a spatula got a spatula it is isn't it yeah i like it mary

01:14:56oh that looks good smells fantastic as well turn off the heat and add the final ingredients

01:15:04starting with the oats keep your own side now

01:15:08and then just mix it all in yeah yep and then you've got some powdered ginger

01:15:18and i'm ramping up the flavor even further with chopped stemmed ginger

01:15:25so do you like cooking with people at christmas i do yeah i give everybody a job a job yeah and

01:15:30because otherwise i'm alone in the kitchen yeah you don't want that i take the turkey and the boot

01:15:34to the car it's not far away in the sleeping bag oh yeah how did you know you told me that before

01:15:39because every time you see a sleeping bag or a turkey i think of mary berry

01:15:45give that a jolly good mix until it's all one color and it's ready do you like to taste it at

01:15:50this stage or not yeah shall we what do you think well i'll have a go should we have a little go it's

01:15:55sort of rather a sweet porridge oats in the morning isn't it this is the christmas breakfast i deserve

01:16:01isn't it good mm-hmm that is delicious the ginger is so good tip into 35 by 25 centimeter tins

01:16:13this smells outrageous oh yes and then you just press it down firmly okay evenly so it's not difficult

01:16:23is it really no not at all this would be like good to make with the rest of the family wouldn't it

01:16:27pop them into a 150 fan oven for about 30 or 40 minutes until golden as soon as these flapjacks

01:16:37come out of the oven mark into 24 squares then leave them until cold and firm before taking them out of

01:16:44the tin nick and i still have a lot of work to do they're arriving and we've got to have them all made

01:16:52we're ready to go we certainly flapjacks are ready bags are ready we can do this we better be quicker

01:17:02this is a good one mary look at that that one's textbook oh no oh oh sorry

01:17:13ribbons ribbons flapjacks ribbons ribbons flapjacks well this is an assembly line come on you're all of a

01:17:19fumble and i'm rushing i'm rushing actually you are doing well

01:17:26are you going to sing carols with i am going to sing carols i will let you know mary i have

01:17:30the worst voice ever it's even more annoying unbelievably than my speaking voice have you got

01:17:36a nice voice mary dreadful okay i want them to be really special for them when you think about it

01:17:42the job that they do for us it's absolutely amazing so this will put a smile on their face

01:17:48hopefully there's a tray down there bring them up pop them on here these look great just to make sure

01:17:55just to make sure mm-hmm they taste like christmas they're good aren't they they're good merry christmas

01:18:04mary thanks for your help thank you and a happy christmas to you thank you for having me come on

01:18:08let's take them see if they like them please welcome dame mary berry

01:18:18and nick the very best helper merry christmas unfortunately i made some but mary made most of them

01:18:27there they are here you go here you go merry christmas thank you very much so this is what you need

01:18:36when you come in oh thank you amazing yep pretty good one tonight i'll eat this all day in any day

01:18:52thanks mary and nick right it's time to find out whether it's food heaven

01:18:55for maize or alex so it could be maize's idea of food heaven which is pie chicken chorizo christmas

01:19:02veg all that goings on or it could be alex's food heaven uh which is chow mein crispy noodles

01:19:10and ham hock right there's no vote today so we've had a cracker coming up with a taskmaster inspired

01:19:15question whoever is the closest the right answer wins their food heaven you have until our crew finish

01:19:21singing their christmas carol to write your answers on the festive white boards you have in front of

01:19:27you i can't get my little is this clear yeah you don't know the question yet calm down stop being

01:19:32competitive oh no and don't get angry well don't get festively angry she's already don't like the

01:19:39question just ask the question right uh the crew will begin singing as soon as i finish the questions

01:19:48so pens at the ready are you ready crew yes good at 10 a.m on the 20th of december how many minutes are

01:19:56left until christmas day oh for goodness sake we wish you a merry christmas we wish you a merry

01:20:04christmas we wish you a merry christmas and a happy new year that's it time's up show me your answers

01:20:13maizey show me your answer i panicked really yeah i know you really panicked yeah i did i i i'm useless

01:20:19a math so it's too much though alex i also panicked oh oh that's a big old difference well i can reveal

01:20:26that the answer is actually 6600 minutes so alex you are the closest well done alex

01:20:32worry about that amazing amazing well done me right theo uh you can do some chopping yeah thank you

01:20:39okay if you chop some veg uh right i'm gonna get on with the ham hock so i'm just gonna rub the ham hock

01:20:45in some spices got some white pepper and we've got some cloves and salt and then we're gonna cook

01:20:52this very very slowly in some stock and this yellow bean paste some soy some vinegar some sugar uh for

01:20:58about sort of two hours or so uh and then we're gonna make a little uh sauce out of the rest of it

01:21:06right so while we get on with this to alex tell me with this love of chinese food you spent six months

01:21:12in china oh how do you know that matt did you i did yeah yeah in 1997 what were you doing there i was

01:21:20sorting out the handover of hong kong to the uh back to the chinese i was there when the handover

01:21:27happened but i was teaching english to some chinese people badly um yeah i don't think i helped but i

01:21:32i really enjoyed it i like the food especially how was your chinese

01:21:38good yeah well come on give us some i can say that's one two three four five six oh then either

01:21:46eight or seven i think yeah thank you that's that's the whole love of the food comes from that time

01:21:52there yeah so i worked in a school and chinese schools they have literally a barrel of rice which

01:21:58they scoop out everyone has rice and then some protein meat or some veg and i quite like having

01:22:05the same food every day for six months are you all right yeah i'm just annoyed that somebody who says

01:22:10that has won this challenge yeah okay ollie what are we drinking there's a lots of strong flavors in

01:22:16this there are lots of punchy strong flavors and riesling is the grape that i absolutely love to

01:22:21serve with this dish it can totally handle all comers this is a dry riesling it's an absolutely champion

01:22:27star bright icon of a wine actually from australia brand new on the shelves of tesco this is 13 quid

01:22:33it is pike's traditional reasoning from the clare valley it is unbelievably fresh so a little bit

01:22:38aromatic and floral when you smell it then when you taste it it's just liquid invigoration what what

01:22:43appellation is it so this is the clare valley so in australia they don't have just appellations of

01:22:47europe not in australia yeah and south southeast facing slopes yeah which in the southern hemisphere

01:22:55is cold because they're facing the equivalent of north um so really fresh lovely and invigorating um

01:23:01yeah and a heritage going back to the 1800s you know it's a it's a really i mean in australia this

01:23:06is like one of the most famous wines out there and it's lovely it's a cracker isn't it fresh yeah

01:23:11super fresh and i think a lot of people will think oh riesling is it going to be sweet yeah have a go at

01:23:15this it's utterly delicious it's fantastic with chow mein i just reckon though anytime you want a

01:23:20celebration crack it open what about when carmen poured the bottle the water out the i loved it

01:23:25liquid came out fast well that was good that was absolutely brilliant you don't do that with a bottle

01:23:29of wine over here you only only do it it should decal you don't come good don't know what your parties

01:23:36are like right so we're cracking on here so okay so uh ham hock goes in here for about

01:23:45sort of two hours or so until you can pull that small i'll show you here until you can pull that

01:23:49small bone out without any resistance like so uh and then we got the sauce now the sauce gets thickened

01:23:57with a little bit of corn flour uh now there were some debates about this dish in rehearsals so i was

01:24:05doing some reading about this now in america they like to crisp up the whole noodle base rather than

01:24:11making it soft have you come across those so it's like a noodle sort of cake right no there's the

01:24:17cake again oh no but it's a crispy oh god no i was pretty keen it was authentically chinese and chicken

01:24:25definitely chicken was what i wanted oh so you've done the opposite well you've got a hammock okay because

01:24:32it's christmasy um so i'm going to shred this down now given that you spent many months in china

01:24:40yes i'm going to chop up the fat and put it because i suspect you had a lot of wobbly fatty yeah a lot

01:24:47of weird things yeah things like chicken feet was a delicacy with every beer you'd have a chicken you'd

01:24:51just trump on a chicken's foot how did you find it i think when in on skewers oh yeah i um i like

01:24:59everything really nice yeah i haven't really got much of a palette well you know you're wide wide

01:25:04and exploratory that's quite a nice thought isn't it yeah i think i am wide and exploratory i've always

01:25:08felt that about you thanks ollie you can watch maizey's face as you're chopping up the fat so yeah how

01:25:13much fat is going in there then the whole a whole gump skin of the of the the ham heart but it's just

01:25:19which i think it's delicious yeah it's quite it's quite gelatinous it's just kind of wobbly yeah but it's

01:25:25i think it's good for you it's collagen oh yes just i don't know but yeah i know you like wobbly

01:25:30pork belly i love wobbly pork belly yeah no just we could have been having chicken and chorizo pie but

01:25:36let's chomp down on fat let's talk about let's talk about your tour maizey um when are you uh when

01:25:43are you going on tour uh september right so you got a while yep have you have you written it yet yes

01:25:49damn it have you yes no it's really so nearly there so nearly there it's very much a deadline

01:25:56really helps you push for yeah yeah you know i just think all good things come to those who wait have

01:26:02you got a title of the tour the title is called what's a face i like that what's a face yes um don't

01:26:10ask me why just um i thought it was nice and uh fitting it's a good word everyone knows it well i've

01:26:16i've heard people sometimes occasionally go like on the tube oh that's what's her face and i look up

01:26:20and they are pointing at me what with an earshot yeah no yeah no genuinely um i recently heard my

01:26:27friend's mom at a wedding described me as the tall chaotic one with the weird hair sorry for you i get

01:26:32i get is that mr tumble oh yeah i see that yeah right okay i think we're ready that he's nice to go

01:26:39okay so is this the kind of food that's good to have after you've had four cocktails of the three

01:26:46glasses do you know what perfect good so it's uh soaks it all up right right there oh nice okay right

01:26:55let me get a yeah don't forget the garnish let me get a big spoon yeah we've got the garnish

01:26:59but you don't worry yeah there's one of them you're gonna love this okay so it's specifically chicken

01:27:04good good chicken right he wanted chicken and soft noodles and what's this pork and

01:27:10crispy noodles and pork at least i'm getting noodles though no you know what you could have had chicken

01:27:15in a chicken and chorizo pie 100 000 minutes yeah i panicked okay and you sang the carol too quick

01:27:25very fast it was a high tempo you were on a high temp 1.5 speed yeah it was not cool okay

01:27:32okay there's some noodles you eat some noodles thank you uh it's fried by new york city hong kong noodles

01:27:42have you had these in new york yes oh i see it is a noodle cake yeah it's another cake what is it

01:27:49what is it what the how did you get it to stay in that so many questions about my noodles

01:27:54they look great let's just accept them i want to make them at home really yeah i feel like i'll talk

01:27:58you through look at me so you blanch them yeah for two minutes less than the packet says and then

01:28:04you get out and you dry them and then you put them in in a hot lock with about this much oil and into

01:28:10the the the kind of the cake shape you see you've been cake smuggling all day it's it's been that kind

01:28:15of a show how is alex it's like nothing i've ever eaten before oh merry christmas i'm gonna take that

01:28:24that's all for us today saturday kitchen thanks to theo rav ollie carmen and of course maizey and

01:28:29alex all the recipes from the studio on the website bbc.co.uk forward slash saturday kitchen

01:28:34i've got more best bites you tomorrow morning on bbc 2 and i'll be back here next saturday with an amazing

01:28:39new year's eve ideas from julie lynn hassan semi and elliot grover plus special guest sue perkins

01:28:45so all that remains for us to say merry christmas

Saturday Kitchen - Season 2025 Episode 51 - Countdown to Christmas (20/12/2025)

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