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.

00:39:21Et 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...

00:39:40Mon ami Paul est très particulière.

00:39:44Euh...

00:39:45Angry.

00:39:46Le walnut...

00:39:48Euh...

00:39:50Il visage...

00:39:51Oui.

00:39:51De noir, 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.

00:40:21Merci.

00:40:21There you go.

00:40:22Look what Patricia...

00:40:23Vous vous asseoir.

00:40:25Merci beaucoup.

00:40:26Merci à vous surtout.

00:40:27Round of applause for Patricia.

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

00:40:31Yes, à vous oui.

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 it by here.

00:40:43What a day.

00:40:44What a day.

00:40:45So today...

00:40:46Oh, thank you.

00:40:47And tomorrow.

00:40:48Wow, what a trip.

00:40:51Have you eaten any of this year?

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

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

00:40:55Fabulous.

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

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

00:41:02Mm.

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

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 round here?

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

00:41:18Do 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, exactly.

00:41:26Cheers.

00:41:27Cheers, my dear.

00:41:28Ah, 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 was hoping maybe you'll be honest.

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

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

00:42:21Do you know what, Bob?

00:42:22I really like this.

00:42:23It's fun, isn't it?

00:42:24Thank you very much.

00:42:25Yeah, no, it's great.

00:42:25Go on in, off you go.

00:42:27I reckon that's darker, so that might be either expensive or cheap.

00:42:31I don't know.

00:42:32Might be more concentrated.

00:42:33Might be a 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.

00:42:42Middle 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?

00:42:58OK.

00:42:59Most expensive, middle, cheap.

00:43:04The paint one, cheapest.

00:43:06OK.

00:43:07Cheap.

00:43:08Medium.

00:43:09Expensive.

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

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

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

00:43:15Thank you very much.

00:43:17Cheers, mate.

00:43:18Happy Christmas.

00:43:19Happy New Year to you.

00:43:26So, Ollie, what are you making that wine tasting there?

00:43:28Well, they were having a lot of fun, weren't they?

00:43:29I mean, it was more of a wine drinking, maybe, than a wine tasting.

00:43:31What is that what I was all about?

00:43:33Well, I mean, I do a lot of spitting when I'm tasting, you know,

00:43:35but there was obviously, you know, there's more swallowing.

00:43:38They were just two men having a professional trip out.

00:43:42Exactly that.

00:43:43Exactly that.

00:43:44Still to come, Carmen O'Neill is showing us some brilliant cocktails

00:43:47that you can batch make ahead so they're easy to grab

00:43:49for all the celebrations and stresses over the next week.

00:43:54And how will we be rounding off today's Christmas party?

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

00:43:59with red cabbage and honey parsnips,

00:44:00or 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.

00:44:06Right.

00:44:06Stick it up for putting it in.

00:44:07Yes, I'm going to show you how to make a really easy one.

00:44:10Absolute classic. I love this dish.

00:44:12Me too.

00:44:12It's actually always on my Christmas table instead of a Christmas cake.

00:44:17Instead?

00:44:17Yeah, or instead of a Christmas pudding.

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

00:44:21Is it on in the restaurant?

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

00:44:24We serve it...

00:44:24Your 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,

00:44:32to have Matt Tebber in the building.

00:44:35Tom, why are you laughing?

00:44:37Just out of interest.

00:44:38Don't laugh.

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

00:44:39Rab, did they met him?

00:44:41I think...

00:44:42You know what?

00:44:43The amount of people that were like,

00:44:44is that Matt Tebber in Chingford?

00:44:46I was like, yes, it is.

00:44:48Ah!

00:44:48Yeah, you caused quite a star, I think, in the...

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

00:44:55Just food you really want to eat.

00:44:57And it was 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.

00:45:04Chingford.

00:45:05I didn't even know where I was.

00:45:07Welcome to Matt Tebber World.

00:45:11Right, sticky-toffee pudding, where do we begin?

00:45:14I mean, sticky-toffee 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,

00:45:22because you can scale this recipe up.

00:45:25It's absolutely tiny.

00:45:27OK.

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-toffee pudding,

00:45:35but I always make it three days in advance.

00:45:37I don't make it on the day,

00:45:38because there's so much sugar in a sticky-toffee pudding

00:45:42that it stays moist for a while.

00:45:43OK.

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

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

00:45:47In three days, it will be fine.

00:45:48And I actually just shove it in the microwave,

00:45:51pour my sauce on and serve it.

00:45:53And then 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.

00:46:03Yes.

00:46:04Come on.

00:46:05You happy about that?

00:46:06Yeah, big fan.

00:46:07Big fan.

00:46:08You've redeemed yourself.

00:46:09I think it's even nice with just cold cream.

00:46:12Yeah.

00:46:12I love cold cream.

00:46:13Yeah, just a bit of cold cream.

00:46:15Mm.

00:46:16Right, so what's in here?

00:46:17So these are my dates, just boiling away.

00:46:19And...

00:46:20These are normal dates.

00:46:20These are not posh...

00:46:21No.

00:46:21Majour dates.

00:46:22They're dried dates.

00:46:23You can use the posh ones,

00:46:25but this is really inexpensive,

00:46:26and delicious as well.

00:46:28Mm-hmm.

00:46:28The only thing you need to make sure that you do

00:46:30with a sticky toffee pudding

00:46:31is just make sure that you don't overboil at this stage.

00:46:35Okay.

00:46:35Because then you can get a really claggy mixture.

00:46:38But because it's a small batch,

00:46:40I'm going to mash these with a fork.

00:46:42If I was making a massive batch,

00:46:43I'd blend this.

00:46:44But I want to show you that you can do it

00:46:46with no fancy equipment,

00:46:47because in a lot of Christmases,

00:46:49you might be in a family home,

00:46:50you don't have your stand mixer,

00:46:51don't have a blender,

00:46:52so you can do everything

00:46:53with just a bowl and a wooden spoon

00:46:55and 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,

00:47:00or is it Matty, your husband?

00:47:02It's a Matty request, actually.

00:47:03Okay.

00:47:04He really enjoys sticky toffee pudding,

00:47:05and we always have it instead of...

00:47:07And mince pies.

00:47:08It's a course before the mince pies.

00:47:10Sorry about that.

00:47:11Yeah.

00:47:11Does Matty not eat it in the three days

00:47:13when you shouldn't be eating it?

00:47:16That's my worry about eating it,

00:47:17making it three days.

00:47:17Leaving it unattended for three days.

00:47:19We don't have it with Matty around,

00:47:20we don't have it with Matty around.

00:47:20Yeah.

00:47:20Well, we're big mince pie people,

00:47:23so we have a mince pie every day

00:47:25up until Christmas.

00:47:25Okay.

00:47:26Wait, when did you start?

00:47:27So organized.

00:47:27We start on the 1st of December.

00:47:29And you have a mince pie a day?

00:47:30Every single day.

00:47:31And sometimes it's not just one,

00:47:33it might be two or three,

00:47:34and I like to buy from every single supermarket

00:47:36and cross-compare.

00:47:37Can I move in with you?

00:47:38It's my thing.

00:47:40Wait, wait, wait, wait, hang on.

00:47:41So you don't make your own mince pies?

00:47:43Of course, I make my own,

00:47:44and I'm going to be making them at the restaurant,

00:47:45but I love to buy supermarket mince pies,

00:47:48and I cross-compare all of them.

00:47:49Any favourites?

00:47:51M&S usually do a really good one.

00:47:53I love the brown butter ones

00:47:54that Waitrose do as well.

00:47:55Okay.

00:47:55But surprisingly,

00:47:56Aldi's have banged every single year.

00:47:59Really?

00:47:59Yeah, 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.

00:48:05I 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.

00:48:10Yeah.

00:48:11So, really simply, in here,

00:48:13I'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.

00:48:18In here, I've got my flour.

00:48:20So, just a really simple cake batter,

00:48:22sugars, butter, flour, and an egg.

00:48:26Right.

00:48:26Okay.

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

00:48:33by making a direct caramel,

00:48:35going to all that fuss,

00:48:36or you can just boil together

00:48:38dark brown sugar, butter, and cream,

00:48:40and in about three minutes,

00:48:42you have a sticky toffee sauce.

00:48:43Wow.

00:48:43So, that's really easy.

00:48:45And then that will keep.

00:48:46You can make that as you want to serve it,

00:48:49or just put it in the fridge,

00:48:50and 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.

00:48:58Hands up if you feel compelled to have it.

00:49:02Yes.

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,

00:49:11it's one of the most delicious things.

00:49:12When it's hot,

00:49:13and you put cold cream on top,

00:49:16Christmas pudding is delicious.

00:49:18It is a bit like having Christmas without the tree.

00:49:20Really?

00:49:21Yes.

00:49:21Or if you take it and put it into a whole bottle of gin

00:49:25and let it sit for a couple of days,

00:49:27that's the better way to do it.

00:49:28That sounds great.

00:49:28Don't you own a gin distillery?

00:49:30Yeah.

00:49:32Isn't that convenient?

00:49:33Well, I'm saying alcohol,

00:49:35and you should just macerate it,

00:49:36and then you make your own,

00:49:37but I think that's the only way you should have it,

00:49:39with a lot of food.

00:49:40Christmas pudding and gin.

00:49:40I like it.

00:49:41It had brandy on it.

00:49:42Just dump a whole...

00:49:43Brandy butter?

00:49:44...whole Christmas.

00:49:45Anyway, Rav's not doing that.

00:49:47No.

00:49:47She'll make 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?

00:49:53And it causes a bit of a reaction.

00:49:55So bicarb...

00:49:57What do we do?

00:49:59..with the dates.

00:50:00So it helps you to break down those tough skins.

00:50:04Yeah.

00:50:04And then we get them,

00:50:05and you don't even really need to bother that much.

00:50:07They will break down even further in the oven

00:50:09and in the mixture.

00:50:11You just put them into your cake batter.

00:50:13And again, if I was making a really big version,

00:50:15I would blend these down.

00:50:16I'm not going to do that.

00:50:18And you just stir them through,

00:50:19and you were asking me before

00:50:21what's the difference between baking powder and bicarb

00:50:23and why we use both.

00:50:25You always have to use bicarb

00:50:26to sort of neutralise things that are too acidic,

00:50:29and it causes a reaction immediately,

00:50:31but with baking powder,

00:50:32the reaction's already happened.

00:50:33So it's bicarb and cream of tartar mixed together.

00:50:36It'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, very interesting.

00:50:41Yeah.

00:50:41But if you were to use all bicarb,

00:50:43which some people do,

00:50:44you'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.

00:50:49Really good.

00:50:50Can I just ask...

00:50:50Can I ask Maisie to recap the explanation?

00:50:52Yeah.

00:50:53The 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.

00:51:05Thank you, Maisie.

00:51:05At Christmas, tis the season,

00:51:07for a moist date.

00:51:08So 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.

00:51:21So that one goes into the oven like that.

00:51:22OK.

00:51:23How long for?

00:51:25About 25 minutes.

00:51:27Uh-huh.

00:51:27Every time you put a cake in,

00:51:29no matter what it is,

00:51:30you just test it by putting a skewer in.

00:51:32It comes out kind of clean.

00:51:34You'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?

00:51:41Always.

00:51:41Because sticky toffee pudding is so sweet.

00:51:44Yeah.

00:51:44You don't want an overly sweet custard.

00:51:46And I always add a nice pinch of salt into it

00:51:48to balance it out.

00:51:50Here 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,

00:51:56and especially on Christmas,

00:51:57is I make it in a pie dish

00:51:58or any sort of casserole dish.

00:52:00If you're confused about, like,

00:52:02I don't have this size or I don't have this vessel,

00:52:04as long as your mixture comes up

00:52:05a bit more than halfway,

00:52:07it will bake out fine.

00:52:09If it's less than,

00:52:09it's going to be a bit too shallow.

00:52:11And if it's more than,

00:52:12just don't do it,

00:52:12because it will explode.

00:52:14Oh.

00:52:15Yeah.

00:52:15Good tips.

00:52:17You've always got the tips, haven't I?

00:52:18Where were the tips?

00:52:19If you want to swap out your Christmas pudding

00:52:21for Rab's Ultimate Sticky Toffee Offering,

00:52:23you can find the recipe at

00:52:25bbc.co.uk forward slash Saturday kitchen

00:52:27or scan the QR code below

00:52:28to take you straight to this recipe.

00:52:31Right, you happy?

00:52:31So, I am happy.

00:52:33It's just nice to see a cake

00:52:34that's a reassuring colour.

00:52:36LAUGHTER

00:52:37Can we drop it now?

00:52:39Are 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?

00:52:43I'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

00:52:50and you can put it under the grill

00:52:51to really let it seal into the cake.

00:52:53But I'm going to do it as a pouring sauce.

00:52:55And I wanted to add just a bit of custard to it

00:52:58where 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.

00:53:07LAUGHTER

00:53:07So, what you might do at home

00:53:09is pull it out of the microwave

00:53:10or out of the oven,

00:53:12cover it in sauce at the table

00:53:13and then just put jugs of custard cream

00:53:16or ice cream.

00:53:17Oh, yeah.

00:53:18There we go.

00:53:19That looks amazing.

00:53:20Right, we'll serve up two of those.

00:53:23And the custard just pouring over the top.

00:53:25We'll serve it on the side.

00:53:29My mouth's watering.

00:53:31That looks so good.

00:53:32It's like happy food.

00:53:33Yeah.

00:53:35Very good.

00:53:37And then a bit of custard over the top.

00:53:40Yeah.

00:53:40Yes.

00:53:41Custard, sticky toffee pudding.

00:53:43There we go.

00:53:44Right.

00:53:45Well, it's been so long, I've forgotten.

00:53:46What's it called?

00:53:47Sticky toffee pudding with some lovely custard.

00:53:50Delicious.

00:53:55I even got it down the side of the bowl.

00:53:57Oh, I know.

00:53:58Old school way.

00:53:59Right.

00:53:59There you are.

00:54:00We're at that key with my cake, were you?

00:54:02Yeah, where's the mushroom?

00:54:07Right.

00:54:07It's finished coming.

00:54:08I want to try this.

00:54:09You have to.

00:54:10Ollie, what have we got here?

00:54:12PX Sherry.

00:54:13Nice.

00:54:14One of my all-time favourites.

00:54:15It's such a great all-rounder at Christmas time.

00:54:16Let me pass it down, Alex.

00:54:18Sorry to meet you.

00:54:18Sorry, then.

00:54:19Because it goes with literally any pudding.

00:54:21But because it is one of the world's sweetest wines,

00:54:23it is absolutely scrumptious with sticky toffee pudding.

00:54:26If you imagine like a vortex of figs and dates and sultanas and raisins,

00:54:30all the festive flavours in one, that's what this is.

00:54:33And it's an absolute bargain.

00:54:34Oh, my God.

00:54:35Yeah.

00:54:35It's so sweet.

00:54:36It's a total steal.

00:54:37Seven pounds in the co-op.

00:54:39What?

00:54:39This is an irresistible Pedro Jimenez.

00:54:40Yeah.

00:54:41Seven pounds?

00:54:42Yeah.

00:54:42And it's fractionally blended for years and years and years once they've fortified it.

00:54:46So an astonishing value thing.

00:54:48And just like a sort of liquid chocolate raisin.

00:54:51It tastes like raisins, yeah.

00:54:53Yeah, just raisins.

00:54:53Good, isn't it?

00:54:54Yeah.

00:54:54Isn't that naughty?

00:54:56Yeah.

00:54:56It warms your eyes off, doesn't it?

00:54:57Yeah.

00:54:58Yeah.

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.

00:55:03This is very good.

00:55:04Well, quite therapy.

00:55:05Exactly.

00:55:06Really textual.

00:55:06So it's a bit like the sauce.

00:55:08You know, it's exactly that.

00:55:10Yeah.

00:55:10I just think this Spanish treat, you can also pour it over vanilla ice cream for a little naughty.

00:55:14Oh, yes.

00:55:15I mean, that's absolutely the best possible way.

00:55:18How's the sticky toffee pudding?

00:55:19It's sensational.

00:55:20That's lovely.

00:55:20You too.

00:55:21What about us?

00:55:22No, it's ours.

00:55:23This is ours.

00:55:23Yeah.

00:55:24We normally...

00:55:25Do you like some?

00:55:26Yes.

00:55:26I wouldn't mind, yeah.

00:55:27All right, well, I'll plate some up.

00:55:28You guys watch Nigella.

00:55:35There are so many eating opportunities at this time of year.

00:55:38It's not all about the meat feast.

00:55:40Let's get some heat under there, warm up the olive oil, just a little bit of it.

00:55:47And my Moroccan vegetable pot, sweet with carrots and parsnips and tangy with preserved

00:55:53lemons and dried apricots, is just the perfect, relaxing, warming supper when it's cold outside.

00:56:01Oh, I love bowl food.

00:56:03First in go the leeks, that mellow, sweet allium flavour.

00:56:13Now some cinnamon.

00:56:18Cumin.

00:56:19The Moroccan spice, I think.

00:56:24Ah, ground ginger.

00:56:26Beautiful, warming spices, just 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

00:56:43if you want fat coins.

00:56:46And parsnips.

00:56:48Different way to have Christmas parsnips this year.

00:56:50And I've got some chunked up potato, not much, but it will absorb all the spices beautifully.

00:57:03Slightly thicken the juices, too.

00:57:11And aubergine, well, it, too, drinks up the flavour, whatever it cooks with.

00:57:16I'm going to give these vegetables a chance to become better acquainted.

00:57:23They can mingle in the pot.

00:57:37So, garlic.

00:57:39So, after the sweet garlic, some salty green olives, pitted.

00:57:46There we are.

00:57:47In they go, tumbling.

00:57:52Ah, apricots.

00:57:55Just going to snip them in.

00:57:57Everyone can get more that way.

00:57:59Better when they're halved, so that as you eat, you can get sharp, fruity bursts.

00:58:13Ah, preserved lemons.

00:58:16Once you discover these, your life is changed forever and for the better.

00:58:22There's something about them, unlike anything else.

00:58:27Well, 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 the mirrors whisper of vermis.

00:58:49I'm going to be a bit slovenly and just leave in the odd pip.

00:58:56Perhaps I shouldn't, but I am.

00:58:58Scrape up every last bit of this perfumed pulp.

00:59:04Fragrance is just heady.

00:59:07And now some chickpeas.

00:59:09I like jarred chickpeas.

00:59:10They're often Spanish jarred chickpeas.

00:59:13They're much softer and squishier.

00:59:15Now, there's so much flavour in the vegetables and the spices,

00:59:18and, of course, the preserved lemons.

00:59:20I don't need stock.

00:59:21Merely water.

00:59:22This is cold water.

00:59:28Saffron.

00:59:29These precious strands with a wonderful, rich flavour

00:59:33and bringing that glint of gold as well.

00:59:37I'm going to 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.

00:59:52But this is so relaxing to make

00:59:54because everything goes into the pot

00:59:56and then comes to a bubble,

00:59:59simmers gently until it's tender,

01:00:00and that's all there is to it.

01:00:02And I do love as well that the spices,

01:00:07which are North African and the dried fruit,

01:00:10are also the flavours of medieval Christmas feasting.

01:00:17So, now that it's cheerfully bubbling away,

01:00:20I have pans.

01:00:22Lid on.

01:00:24And I'm going to make some couscous to go with it.

01:00:27I've already toasted some pine nuts

01:00:30and I'll need them later.

01:00:32I love wholemeal couscous.

01:00:34It's slightly nuttier than regular couscous

01:00:37and 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.

01:00:54It's like playing in a sand pit.

01:00:55Before pouring over some just-boiled water.

01:01:04Finally, I drizzle over a little olive oil

01:01:07and once I've covered it, I just let it stand.

01:01:14Just before serving the couscous,

01:01:16I toss through those toasted pine nuts

01:01:19and a few fronds of fresh dill.

01:01:25Don't move.

01:01:27I have a small token of my esteem and affection.

01:01:43When I have a ladle,

01:01:45it just always reminds me of my custard monitor days.

01:01:47I would dole out the custard at school.

01:01:52What, it during lunch?

01:01:53Lunch time.

01:01:55It's the only position of authority I've had.

01:01:57Here you are, my beautiful.

01:02:06Hello.

01:02:06From custard girl to nigella, she's come a long way.

01:02:18Right, Carmen, we've spoken in the past

01:02:20about fridge door sort of whites

01:02:22and, you know, you open the fridge,

01:02:24you go to it, you've got something ready, prepared.

01:02:27This is what you're all about today.

01:02:28You can do this with cocktails.

01:02:29You can pre-batch, make them the night before,

01:02:32even a couple days before,

01:02:33or months before we even have one.

01:02:35And this is showing that you can have it all ready,

01:02:38keep everyone out of the kitchen

01:02:39with a nice boozy drink in hand.

01:02:41Fridge door cocktails.

01:02:42Fridge door cocktails.

01:02:43Okay.

01:02:43All right.

01:02:44There's a lot, it's a busy old table.

01:02:45We've got breakfast, we've got pre-lunch,

01:02:47we've got dessert,

01:02:49and we've got getting the party started

01:02:51or maybe by the fireplace in your pants

01:02:53at the end of the night.

01:02:55I like that image.

01:02:56There you go.

01:02:56That's very much me.

01:02:57Oh, goodness.

01:02:58Okay.

01:02:59Right, where are we starting?

01:03:00All right, we're going to start off

01:03:01with a breakfast martini,

01:03:02which is what you guys have in front of you,

01:03:04and I'm going to show you how easy this is

01:03:06to pre-batch.

01:03:07The orange one, very good.

01:03:08Now, you're going to put this into a big jug before,

01:03:10and we're going to start off with gin.

01:03:13We've got that going in.

01:03:14We've got some runny honey.

01:03:16Now, because we're pre-batching,

01:03:17normally you would shake this.

01:03:19You are going to whip this around

01:03:21with a little spoon

01:03:23to get that honey to dissolve into the drink.

01:03:26Okay.

01:03:26Okay?

01:03:27Then we are going to come in

01:03:29with our breakfast tea.

01:03:30We've got an Earl Grey tea

01:03:31going into there as well.

01:03:33That is still mixing.

01:03:35We've got a little bit of lemon juice,

01:03:37so all of our breakfast staples.

01:03:38And then, a little bit,

01:03:41we're going to go in

01:03:42with four spoons of marmalade.

01:03:46Hence the breakfast marmalade.

01:03:49Now, this one...

01:03:50In a cocktail?

01:03:50In a cocktail breakfast.

01:03:52And it's being served

01:03:53with a little piece of toast

01:03:54that is buttered

01:03:55with some salted butter,

01:03:57so we've got breakfast in a glass.

01:04:00Now, usually you would shake this

01:04:02to dilute it.

01:04:04You can add a little bit of water

01:04:05to dilute it down

01:04:06and have that pre-batched

01:04:08in the fridge ready to go.

01:04:10That's delicious.

01:04:11It's breakfast, isn't it?

01:04:12It needs to be ice cold.

01:04:13Ice cold, yes.

01:04:14Shaking it

01:04:15or have it in the fridge

01:04:16ready to pour into

01:04:18your guest's glass

01:04:19when they walk in the door

01:04:20in the morning.

01:04:21What do you guys think?

01:04:22Very happy.

01:04:23Very happy.

01:04:23It's just breakfast plus booze.

01:04:25Breakfast plus booze.

01:04:27And there's three drinks

01:04:28to go still.

01:04:29What?

01:04:29That is delicious.

01:04:31It is, yeah.

01:04:32I love that sort of

01:04:33that marmalade sort of sourness.

01:04:35Marmalade is, again,

01:04:36orangey, lemons,

01:04:38slightly bitter,

01:04:38marmalade really,

01:04:39and you could,

01:04:40depending on your marmalade,

01:04:41it gives your sweetness.

01:04:42Now, what do you think

01:04:43of the toast?

01:04:43I know you always give me

01:04:44a hard time about my garnish.

01:04:46I just put it on the side.

01:04:46Well, eat it.

01:04:47Why don't you try?

01:04:47I don't need a piece of toast.

01:04:48Eat it, Matt.

01:04:48Why don't you eat toast?

01:04:50I just don't think

01:04:51it's necessary.

01:04:52Sorry, we had spinach cake.

01:04:53You can put the toast.

01:04:56I'm not sure any of this

01:04:57is necessary.

01:04:57That's delicious.

01:04:59All right.

01:05:00Toast, I'll leave it

01:05:00aside.

01:05:00OK, we are on

01:05:02to pre-lunch punch.

01:05:04Ooh.

01:05:05Good name.

01:05:05Good thanks, thanks.

01:05:06Lunch punch.

01:05:07Lunch punch.

01:05:08Now, this is a little trick

01:05:09because a lot of people

01:05:10have a cake stand at home,

01:05:11but you could easily

01:05:12do this recipe pre-batched

01:05:14in the fridge

01:05:14in a big jug,

01:05:15but here's a cake stand.

01:05:17You're going to flip it

01:05:18upside down.

01:05:20What?

01:05:21Into a punch bowl.

01:05:22Now we're going festive.

01:05:23Do they all do that?

01:05:24Very clever.

01:05:25Yeah, a lot of them do.

01:05:26And so I've decorated it

01:05:28with some cinnamon,

01:05:30some dehydrated limes,

01:05:32and some dried cranberry.

01:05:35It's a great way

01:05:36if you have any

01:05:38leftover limes

01:05:38that are about to go bad,

01:05:40put them in,

01:05:41keep them to the side.

01:05:42Yeah.

01:05:43Now.

01:05:44Already looks festive.

01:05:45Festive.

01:05:46It does.

01:05:46It looks festive.

01:05:47Now we're going to build

01:05:48our punch.

01:05:48This is really good

01:05:49because it's pre-batched,

01:05:50easy,

01:05:51and we're using

01:05:52a full bottle of rum.

01:05:53So guys,

01:05:54crack into this.

01:05:55What?

01:05:55Full bottle of rum.

01:05:57Little trick with your rum.

01:05:59When you're dumping

01:06:00a whole bottle

01:06:00into a punch bowl,

01:06:02if you dump it over

01:06:02and spin it,

01:06:04it's going to make

01:06:04kind of like a tornado.

01:06:05It's going to empty

01:06:06the bottle really fast.

01:06:08So you've got that

01:06:09turning around.

01:06:09A kitchen trick.

01:06:10A kitchen trick.

01:06:11Or an old

01:06:12college party trick as well.

01:06:14That's one too.

01:06:15Okay.

01:06:15Now we've got our rum.

01:06:17We are going to go in

01:06:17with our cranberry juice.

01:06:19That gets dumped in.

01:06:21We are going to go in

01:06:22with a spiced cinnamon syrup.

01:06:26So we've got to get

01:06:26a little bit of sugar

01:06:27and we also need to have

01:06:28that kind of

01:06:29Christmassy flavours.

01:06:30Now what's in here,

01:06:31we've done brown sugar

01:06:32and water on the hob

01:06:33with a slice of orange,

01:06:35a little bit of clove,

01:06:37some cinnamon sticks.

01:06:38We've got all of those

01:06:39Christmas flavours

01:06:40coming out as well.

01:06:41So I also have

01:06:42some orange liqueur

01:06:43that's going to go

01:06:44into there as well.

01:06:45Kicking up that

01:06:47little bit of booziness

01:06:48and we have some

01:06:49pomegranate juice

01:06:51that goes into it.

01:06:52There's a lot going in this.

01:06:53This is going to feed

01:06:5514 people.

01:06:56Orange juice

01:06:57and some lime juice.

01:06:59We've got our citrus.

01:07:01We've got balance

01:07:02and a bit of bitters.

01:07:03The key is balance,

01:07:06some bitters.

01:07:06That's going to go in.

01:07:08Now, you guys have ice in it.

01:07:10This can now be pre-batched

01:07:11and put into the fridge

01:07:12for overnight.

01:07:13But you don't want to

01:07:15dilute it down

01:07:16with all of your ice.

01:07:17So I've got some slices

01:07:18of orange

01:07:19and you're going to

01:07:20pop them into

01:07:21an ice tray,

01:07:23like a square ice tray

01:07:23that you'd use

01:07:24for like whiskey blocks

01:07:25or what we're about

01:07:26to do in Old Fashioned.

01:07:28And you fold your oranges

01:07:29into a flower.

01:07:32Look at this.

01:07:32This is like arts and crafts.

01:07:33It is arts and crafts.

01:07:34Boozy arts and crafts.

01:07:36Adult arts and crafts.

01:07:38K?

01:07:38You're going to fold that in

01:07:40so you can see that.

01:07:42Now, you could put

01:07:43a little bit of ice,

01:07:44a little bit of water

01:07:45to turn it into ice.

01:07:46That goes into the freezer.

01:07:49You've got someone...

01:07:50Look at those!

01:07:51There.

01:07:52Now, pop those into the...

01:07:54Oh, there you go.

01:07:55Brilliant.

01:07:56Brilliant.

01:07:56Yeah.

01:07:57Frozen fruit's a great way

01:07:59to not dilute the drink down.

01:08:00So the idea being

01:08:02you're not diluting.

01:08:03We're not dilute.

01:08:04Look at that!

01:08:05I like the way you say orange.

01:08:06Orange.

01:08:07Orange.

01:08:08I'm going to dump in

01:08:09some cranberries as well.

01:08:10Or is it just like that?

01:08:11It's all juice.

01:08:12Oh!

01:08:13Yeah, all juice.

01:08:13So that's where

01:08:14you're bringing down the alcohol.

01:08:16Oh, it's lovely.

01:08:16Now, are you guys ready

01:08:18for our boozy Santas,

01:08:19which I know some of you,

01:08:21they are starting to dribble.

01:08:23Mine's at a meltdown.

01:08:24Yeah.

01:08:24Okay.

01:08:24Now, it's hot in here,

01:08:26but how we're going to build...

01:08:26This is after dinner drinks.

01:08:29So crack into this.

01:08:30This is Santa,

01:08:31which is melting whipped cream.

01:08:33But what goes into him?

01:08:34We're going to make boozy.

01:08:35Boozy.

01:08:36It's great.

01:08:36You've lost your mind.

01:08:37You could do this nice and cold

01:08:40in a glass or heat it up,

01:08:41but obviously don't put

01:08:42hot boozy drinks.

01:08:43Hello.

01:08:44This is dessert.

01:08:46So what's going into it?

01:08:47Minty.

01:08:47It is minty.

01:08:48So we've started off

01:08:49with some cold espresso,

01:08:51and we've got a coffee liqueur

01:08:54that's going to go into there as well,

01:08:56as well as chocolate liqueur.

01:08:58So there's a lot of chocolate liqueur

01:08:59out in the supermarkets right now.

01:09:01Now, I've also got some peppermint liqueur.

01:09:04That goes into there as well.

01:09:06And milk.

01:09:07That gets pre-batched,

01:09:10mixed up in the glass,

01:09:11and popped in the fridge.

01:09:12And that can be overnight,

01:09:14so you have this for dessert

01:09:15at the end of the evening.

01:09:17It's like a sleepy bedtime.

01:09:19Or it could be breakfast as well.

01:09:21Whatever, you know.

01:09:22It's Christmas.

01:09:23It's Christmas.

01:09:24We start off early.

01:09:27We're drinking a breakfast, dinner...

01:09:28Breakfast, dinner and lunch.

01:09:29And then you've got whipped cream

01:09:31on top of that,

01:09:32and then some crushed candy canes as well.

01:09:34He's warm.

01:09:35He's melting,

01:09:36but that's why you need to drink up.

01:09:38And then you just eat your glass.

01:09:39And then you chomp down on Santa.

01:09:42Thoughts on the table.

01:09:43Delicious.

01:09:44Delicious.

01:09:44The pudding of power is delicious.

01:09:46They're all delicious.

01:09:47I love this one.

01:09:48It's just like marmalade.

01:09:49Yeah, the breakfast martini is scrumptious.

01:09:50What are you doing, Alex?

01:09:51All right.

01:09:52I'm going to show you guys

01:09:54the last little trick.

01:09:55Now, this is a freezer door cocktail.

01:09:57This is a bottle of bourbon.

01:09:58I have dumped out 150 mils of that,

01:10:02so keep that and use that for different drinks.

01:10:04This is a pecan syrup.

01:10:05So I've done maple syrup,

01:10:07brown sugar on the hob

01:10:08with a nice handful of pecans

01:10:10and let that sit.

01:10:11You get that really nice

01:10:12kind of maple Christmas feeling.

01:10:14How did you make that?

01:10:15Simple syrup.

01:10:16So you've got sugar, water, pecans

01:10:19and a little bit of maple syrup.

01:10:20And then blitz it?

01:10:21No, no.

01:10:21Just put it on the hob

01:10:22and let it infuse

01:10:23and then you take...

01:10:23And that sort of gets a colour from...

01:10:25Yeah, and you take the pecans out

01:10:26and then use those,

01:10:28which I've made, obviously,

01:10:29pecan brittle with it as well.

01:10:30OK.

01:10:30So that is the 150 out,

01:10:33goes 150 of sugar.

01:10:35Mm-hmm.

01:10:35A little bit of orange bitters

01:10:37goes into the glass.

01:10:38Oh.

01:10:39There we go.

01:10:40So that gets shaken

01:10:43and popped in the freezer.

01:10:47Favourites from the table?

01:10:48Grumptious.

01:10:49Oh, it's so difficult.

01:10:51All four.

01:10:51All four are breakfast martini.

01:10:52But all four are great.

01:10:53Yeah, really great.

01:10:54I just think...

01:10:54I think the old-fashioned

01:10:55does it for me, though.

01:10:56Please.

01:10:57My breakfast is the breakfast one.

01:10:57The breakfast one.

01:10:58I tend to...

01:10:59I think the breakfast...

01:11:00It just tastes like breakfast.

01:11:01It does.

01:11:02And it's...

01:11:02Yeah, it's such an enlivener as well.

01:11:04They're punchy.

01:11:05They are punchy.

01:11:06Also, when you're doing freezer doors,

01:11:07you need that high alcohol content,

01:11:09so that's why with the pecan,

01:11:10you're not adding any water

01:11:12because we don't want it to freeze.

01:11:13But those are boozy,

01:11:14they're fun,

01:11:15and they're small serves.

01:11:16That's only 50 mils in that glass.

01:11:18Yeah, but we've got a lot of them.

01:11:19Yeah.

01:11:20These are delicious.

01:11:21Yeah.

01:11:22Breakfast, lunch, snack, dinner.

01:11:23Easy.

01:11:23You can do it at home.

01:11:25All pre-batched.

01:11:25And then revisit.

01:11:26Very good.

01:11:26Yeah.

01:11:27Lovely.

01:11:27I like that.

01:11:28Don't forget,

01:11:28if you want to make any of Carmen's cocktails at home,

01:11:30you can find her recipes

01:11:31over on our Instagram page

01:11:32at saturday.kitchen.

01:11:34Right, we're going to soon find out

01:11:36whether Maisie or Alex

01:11:37will be tucking into their food heaven.

01:11:38Oh, well done.

01:11:38But first, we're joining Mary Berry

01:11:40and a Christmas elf

01:11:41who looks suspiciously

01:11:42like Nick Grimshaw.

01:11:49A stone's throw away

01:11:50is the local RNLI.

01:11:53Every year,

01:11:54they host Christmas carols

01:11:56for their volunteers.

01:11:58I'm thrilled to have been invited,

01:12:00and as a thank you,

01:12:01I'm going to make

01:12:02one of my special gift recipes

01:12:04for them.

01:12:05DJ Nick Grimshaw

01:12:07has come to help me

01:12:09for the day.

01:12:11When Dame Mary Berry calls,

01:12:13you answer.

01:12:15Hi, Mary.

01:12:15Nick, I'm so glad you're here.

01:12:17Oh, nice to see you.

01:12:19How are you?

01:12:20I'm fine.

01:12:21Yeah?

01:12:21I know you like your food.

01:12:22I do.

01:12:23Christmas food especially.

01:12:24Oh, well, that's good,

01:12:25because we're going to bake something special

01:12:27for all the RNLI crew,

01:12:29and don't they deserve it.

01:12:31Oh, my God, they sure do.

01:12:32I'm ready.

01:12:32I'm prepared.

01:12:33I've even got my Christmas helper hat.

01:12:36It suits you.

01:12:37Well, you're going to be busy.

01:12:38Come on.

01:12:39All right, let's go, Mary.

01:12:42Have I got to keep this on all day?

01:12:43We're batch cooking plenty of my special ginger flapjacks

01:12:48to feed a crowd

01:12:49and package them up beautifully, too.

01:12:52We're going to give them to all the crew of the RNLI

01:12:55when they're having their Christmas concert.

01:12:58I'll be careful.

01:12:59I'll be a very good student today, Mary.

01:13:02I'll tell you that at the end.

01:13:04I love where we are.

01:13:05This is not your standard Christmas cooking location.

01:13:09I didn't know today I'd be making flapjacks

01:13:12next to loads of wellies.

01:13:14Well, I watch Saving Lives at Sea.

01:13:16Oh, yeah.

01:13:16And you hear that alarms going,

01:13:19and I get quite excited about that.

01:13:20Oh, my God, yeah, that could be awesome.

01:13:21So watch it.

01:13:22Let's hope not.

01:13:24So immediately when you think of flapjacks,

01:13:26you think of golden syrup,

01:13:27and it is very difficult to weigh accurately.

01:13:30So I find the best way is to use digital scales.

01:13:34Put that on there.

01:13:35We'll do mine first.

01:13:36OK.

01:13:37We're going to add 250 grams of golden syrup.

01:13:41Uh-huh.

01:13:42OK, so just pour straight in.

01:13:45That's it.

01:13:46Reminds me of being a kid, this.

01:13:48Does it?

01:13:49Yeah, it really does,

01:13:50because I always remember the struggle

01:13:52to try and get the lid off,

01:13:53and then also my mum's struggle

01:13:55trying to get the lid back on.

01:13:56What I do is I wipe round the actual edge,

01:13:59the lid on,

01:14:01and then I gently stand on it.

01:14:03Oh, my God.

01:14:04I'm sure health and safety is good.

01:14:06It works a treat.

01:14:07I love that.

01:14:08Yeah, just stand on it.

01:14:09It's really easy.

01:14:11OK, 230.

01:14:12Oh, 250.

01:14:14On the nose.

01:14:15OK.

01:14:16Come on.

01:14:17So I've done mine.

01:14:18How about doing yours?

01:14:19OK.

01:14:19So 250.

01:14:21Should I go for a free pour?

01:14:22Oh, I think I've got it.

01:14:26Oh, no!

01:14:282.57.

01:14:30A little bit less.

01:14:31A little bit less.

01:14:32A little bit less.

01:14:33Right.

01:14:34Then add an equal measure of butter.

01:14:37I'm liking this recipe already.

01:14:39Syrup, butter.

01:14:40Two of my staples.

01:14:42And don't use a spread,

01:14:43because if you use spread,

01:14:44it's got water in it,

01:14:45it would alter the balance.

01:14:46Oh, yes.

01:14:47And on to the heat to bubble.

01:14:50Have you got a spatula?

01:14:51Got a spatula.

01:14:51This is quite fun, two of us, isn't it?

01:14:52It is, isn't it?

01:14:53Yeah.

01:14:54I like it, Mary.

01:14:56Oh, that looks good.

01:14:58There it is bubbling up.

01:14:58Smells fantastic as well.

01:15:01Turn off the heat

01:15:02and add the final ingredients,

01:15:04starting with the oats.

01:15:07Keep to your own side now.

01:15:10And then just mix it all in, yeah?

01:15:13Yep.

01:15:13And then you've got some powdered ginger.

01:15:16Mm-hmm.

01:15:18And I'm ramping up the flavour

01:15:20even further with chopped stemmed ginger.

01:15:24So do you like cooking with people at Christmas?

01:15:27I do.

01:15:27Yeah.

01:15:28I give everybody a job.

01:15:29A job, yeah.

01:15:30And because otherwise,

01:15:31I'm alone in the kitchen.

01:15:32Yeah, you don't want that.

01:15:33I take the turkey in the boot of the cart.

01:15:35In the sleeping bag.

01:15:36How did you know that?

01:15:37You told me that before.

01:15:39Because every time you see a sleeping bag

01:15:41or a turkey,

01:15:41I think of Mary Berry.

01:15:43Give that a jolly good mix

01:15:46until it's all one colour

01:15:48and it's ready.

01:15:49Do you like to taste it at this stage or not?

01:15:51Yeah, shall we?

01:15:52What do you think?

01:15:53I'll have a go.

01:15:54Shall we have a little go?

01:15:54I mean, it's sort of rather sweet

01:15:56porridge oats in the morning, isn't it?

01:15:58This is the Christmas breakfast I deserve.

01:16:02Isn't it good?

01:16:03Mm-hmm.

01:16:04Mm.

01:16:04That is delicious.

01:16:06The ginger is so good.

01:16:08Tip into 35 by 25 centimetre tins.

01:16:13This smells outrageous.

01:16:16Oh, yes.

01:16:17And then you just press it down firmly.

01:16:20OK.

01:16:21Evenly.

01:16:22Mm-hmm.

01:16:22So it's not difficult, is it, really?

01:16:24No, not at all.

01:16:25This would be, like, good to make with the rest of the family,

01:16:27wouldn't it?

01:16:28Pop them into a 150-fan oven for about 30 or 40 minutes

01:16:33until golden.

01:16:35As soon as these flapjacks come out of the oven,

01:16:38mark into 24 squares,

01:16:40then leave them until cold and firm

01:16:43before taking them out of the tin.

01:16:46Nick and I still have a lot of work to do.

01:16:49They're arriving, and we've got to have them all made.

01:16:52We're ready to go.

01:16:54We certainly haven't got much time.

01:16:54Flapjacks are ready.

01:16:55Bags are ready.

01:16:56We can do this.

01:16:59We'd better be quicker.

01:17:02This is a good one, Mary.

01:17:03Look at that.

01:17:04That one's textbook.

01:17:05Oh, that one's perfect.

01:17:06Oh, no. Oh, oh!

01:17:07Sorry.

01:17:13Ribbons, ribbons, flapjacks, ribbons, ribbons, flapjacks.

01:17:16Well, this is an assembly line.

01:17:18Come on, you're all of a fumble.

01:17:20I'm rushing.

01:17:21I'm rushing, Mary.

01:17:22Actually, you are doing well.

01:17:26Are you going to sing carols with us, mate?

01:17:28I am going to sing carols.

01:17:28I will let you know, Mary, I have the worst voice ever.

01:17:32It's even more annoying, unbelievably, than my speaking voice.

01:17:36Have you got a nice voice, Mary?

01:17:37Dreadful.

01:17:38I want them to be really special for them.

01:17:41When you think about it, the job that they do for us, it's absolutely amazing.

01:17:46So this will put a smile on their face, hopefully.

01:17:49There's a tray down there.

01:17:50Bring them up.

01:17:51Mm-hmm.

01:17:52Pop them on here.

01:17:52These look great, just to make sure.

01:17:55Just to make sure.

01:17:57Mm-hmm.

01:17:58Mm.

01:18:00Mm.

01:18:00They taste like Christmas.

01:18:02They're good, aren't they?

01:18:03They're good.

01:18:03Merry Christmas, Mary.

01:18:04Thanks for your help.

01:18:06And a happy Christmas to you, too.

01:18:06Thank you for having me.

01:18:07Come on, let's take them.

01:18:08See if they like them.

01:18:09Uh-huh.

01:18:09Please welcome, Dame Mary Berry.

01:18:18And Nick, the very best helper.

01:18:21Merry Christmas.

01:18:23Unfortunately, I made some, but Mary made most of them.

01:18:27There we are.

01:18:29Here you go.

01:18:30Merry Christmas.

01:18:33Thank you very much.

01:18:35So this is what you need when you come in.

01:18:37Oh, thank you.

01:18:38Amazing.

01:18:39Yep.

01:18:41Pretty good.

01:18:42Ten out of ten.

01:18:43I'll eat this all day in any day.

01:18:45Really good.

01:18:52Thanks, Mary and Nick.

01:18:53Right, it's time to find out whether it's food heaven for Maisie or Alex.

01:18:56So it could be Maisie's idea of food heaven, which is pie.

01:19:00Yes.

01:19:00Chicken chorizo, Christmas veg, all that goings-on.

01:19:04Or it could be Alex's food heaven, which is chow mein.

01:19:08Crispy noodles and ham hock.

01:19:11Right, there's no vote today, so we've had a cracker coming up with a Taskmaster-inspired question.

01:19:16Whoever is the closest to the right answer wins their food heaven.

01:19:19You have, until our crew finish singing their Christmas carol, to write your answers on the festive whiteboards you have in front of you.

01:19:27I can't get my lips.

01:19:28Is this clear?

01:19:29Yeah.

01:19:29You don't know the question yet, calm down.

01:19:31Stop being competitive.

01:19:33Oh, no.

01:19:34And don't get angry.

01:19:35Well...

01:19:36Don't get festively angry.

01:19:37She's already angry.

01:19:38If you don't like the question.

01:19:39She is so angry.

01:19:40Just ask the question.

01:19:41See, it's starting.

01:19:42Right, the crew will begin singing as soon as I finish the question, so pens at the ready.

01:19:49Are you ready, crew?

01:19:51Yes.

01:19:51Good.

01:19:52At 10am on the 20th of December, how many minutes are left until Christmas Day?

01:19:58Oh, for goodness sake.

01:19:59We wish you a merry Christmas, we wish you a merry Christmas, we wish you a merry Christmas, and a happy new year.

01:20:10That's it!

01:20:11Time's up.

01:20:12Show me your answers.

01:20:13Maisie, show me your answer.

01:20:15I panicked.

01:20:15Really?

01:20:16Yeah, I know.

01:20:16You really panicked?

01:20:17Yeah, I did.

01:20:18I'm useless in math, so I wouldn't have a fit.

01:20:20It's too much, though, isn't it?

01:20:21Alex?

01:20:21I also panicked.

01:20:22Oh.

01:20:23And less.

01:20:23Oh, that's a big old difference.

01:20:25Well, I can reveal that the answer is actually 6,600 minutes.

01:20:29So, Alex, you are the closest.

01:20:30Well done, Alex.

01:20:32How about that, Maisie?

01:20:33Amazing.

01:20:34Well done, Maisie.

01:20:34Right, Theo, you can do some chopping.

01:20:38Yeah, thank you.

01:20:39Okay, if you chop some veg.

01:20:41Right, I'm going to get on with the ham hock.

01:20:43So, I'm just going to rub the ham hock in.

01:20:45Some spices, you've got some white pepper, and we've got some cloves and salt,

01:20:51and then we're going to cook this very, very slowly in some stock and this yellow bean paste,

01:20:55some soy, some vinegar, some sugar,

01:20:57for about, sort of, two hours or so.

01:21:02And then we're going to make a little sauce out of the rest of it.

01:21:06Right, so, while we get on with this,

01:21:09Alex, tell me about this love of Chinese food.

01:21:11You spent six months in China.

01:21:13Oh, how do you know that, Matt?

01:21:15Did you?

01:21:16I did, yeah.

01:21:16Yeah.

01:21:17In 1997.

01:21:18What were you doing there?

01:21:19I was sorting out the handover of Hong Kong to the...

01:21:22LAUGHTER

01:21:23Back to the Chinese.

01:21:26I was there when the handover happened,

01:21:27but I was teaching English to some Chinese people badly.

01:21:30Badly, really?

01:21:31Yeah, I don't think I helped, but I really enjoyed it.

01:21:33I like the food, especially.

01:21:34How was your Chinese?

01:21:38Good.

01:21:39Yeah?

01:21:40Well, come on, give us some.

01:21:41I can say,

01:21:42That's one, two, three, four, five, six.

01:21:46Oh.

01:21:46Then either eight or seven, I think.

01:21:48Yeah.

01:21:49And that's the whole love of the food comes from that time there?

01:21:52Yeah.

01:21:53So, I worked in a school,

01:21:55and Chinese schools,

01:21:56they have literally a barrel of rice,

01:21:58which they scoop out.

01:21:59Everyone has rice,

01:22:00and then some protein, meat,

01:22:02or some veg.

01:22:04And I quite like having the same food every day for six months.

01:22:07Are you all right?

01:22:08Yeah, I'm just annoyed that somebody who says that,

01:22:11has won this challenge.

01:22:12Yeah, yeah, yeah.

01:22:13OK.

01:22:14Oli, what are we drinking?

01:22:15There's lots of strong flavours in this.

01:22:17There are lots of punchy, strong flavours,

01:22:18and Riesling is the grape

01:22:20that I absolutely love to serve with this dish.

01:22:22It can totally handle all comers.

01:22:24This is a dry Riesling.

01:22:25It's an absolutely champion,

01:22:27star-bright icon of a wine, actually,

01:22:29from Australia.

01:22:30Brand new on the shelves of Tesco.

01:22:31This is £13.

01:22:33It is Pike's traditional Riesling from the Clare Valley.

01:22:35It is unbelievably fresh,

01:22:37so a little bit aromatic and floral when you smell it.

01:22:39Then when you taste it,

01:22:41it's just liquid invigoration.

01:22:42What appellation is it?

01:22:44So this is the Clare Valley.

01:22:45So in Australia,

01:22:46they don't have the appellations of Europe,

01:22:48not in Australia.

01:22:49It's our face valley, isn't it?

01:22:50The Clare Valley.

01:22:51Yeah, and south-east-facing slopes,

01:22:53which in the southern hemisphere is cold,

01:22:56because they're facing the equivalent of north.

01:22:58So really fresh on the fruit.

01:22:59Lovely and invigorating.

01:23:00Yeah, and a heritage going back to the 1800s.

01:23:04It's a really...

01:23:05I mean, in Australia,

01:23:06this is, like, one of the most famous wines out there,

01:23:08and it's...

01:23:09That's lovely.

01:23:09It's a cracker, isn't it?

01:23:10Pretty fresh.

01:23:11Yeah, super fresh,

01:23:12and I think a lot of people will think,

01:23:13oh, Riesling, is it going to be sweet?

01:23:14Yeah.

01:23:14Have a go at this.

01:23:15It's utterly delicious.

01:23:16It's fantastic with chow mein.

01:23:18I just reckon, though,

01:23:19any time you want a celebration,

01:23:21crack it open.

01:23:22What about when Carmen poured the water out of the bottle?

01:23:24I loved it.

01:23:25The liquid came out fast.

01:23:26Well, that was good.

01:23:27That was absolutely brilliant.

01:23:28You don't do that with a bottle of wine over here.

01:23:31You only do it if you decant.

01:23:33You don't come.

01:23:34Good.

01:23:35Don't know what your parties are like.

01:23:38Right.

01:23:39So we're cracking on here.

01:23:41So, okay, so ham hock goes in here

01:23:44for about sort of two hours or so

01:23:46until you can pull that small...

01:23:47I'll show you here.

01:23:48Until you can pull that small bone out

01:23:50without any resistance, like so.

01:23:52Whoa!

01:23:53Ta-da!

01:23:55And then we've got the sauce.

01:23:56Now, the sauce gets thickened

01:23:57with a little bit of cornflour.

01:24:00Now, there were some debates

01:24:01about this dish in rehearsals.

01:24:05So, I was doing some reading about this.

01:24:06Now, in America,

01:24:08they like to crisp up the whole noodle base

01:24:10rather than making it soft.

01:24:12Have you come across those?

01:24:14So, it's like a noodle sort of cake.

01:24:16Right.

01:24:17No, I want...

01:24:17There's the cake again.

01:24:18Oh, no.

01:24:18But it's a crispy...

01:24:19Oh, he's doing cakes again.

01:24:20Oh, God.

01:24:21No, I was pretty keen

01:24:22it was authentically Chinese

01:24:24and chicken.

01:24:25Definitely chicken

01:24:25was what I wanted.

01:24:26Oh.

01:24:28So, you've done the opposite.

01:24:29So, not pork.

01:24:30Well, you've got a hammock.

01:24:32OK.

01:24:32Because it's Christmassy.

01:24:34So, I'm going to shred this down.

01:24:36Now, given that you spent many...

01:24:38Oh, look at that.

01:24:39...months in China.

01:24:40Yes.

01:24:40I'm going to chop up the fat

01:24:42and put it here

01:24:43because I suspect you ate

01:24:44a lot of wobbly, fatty bits.

01:24:46Yeah, a lot of weird things.

01:24:48Yeah, things like chicken feet

01:24:49was a delicacy.

01:24:50With every beer,

01:24:51you'd have a chicken,

01:24:51you'd just chomp on a chicken's foot.

01:24:53How did you find it?

01:24:54I think when in...

01:24:56On skewers, right?

01:24:57Yeah.

01:24:58I like everything, really.

01:25:00Nice.

01:25:00Yeah, I haven't really got

01:25:01much of a palate.

01:25:02Well, you know,

01:25:04you're wide and exploratory.

01:25:05Quite a nice thought, isn't it?

01:25:07Yeah, I think I am wide and exploratory.

01:25:08I've always felt that about you.

01:25:09Thanks, Olly.

01:25:10You can watch Maisie's face

01:25:11as you're chopping up the fat.

01:25:13So, yeah, how much fat

01:25:14is going in there, then?

01:25:15It's the whole...

01:25:16A whole gump...

01:25:17...skin of the...

01:25:18of the hanghart.

01:25:19But it's just chicken.

01:25:20Which I think is delicious.

01:25:20Yeah.

01:25:21It's quite gelatinous, isn't it?

01:25:23It's just kind of wobbly pork belly.

01:25:25Good for you, it's collagen.

01:25:27Just wobbly pork belly.

01:25:27Oh, yes.

01:25:28Just wobbly pork belly, yeah.

01:25:29And I know you like wobbly pork belly.

01:25:30I love wobbly pork belly.

01:25:32Yeah.

01:25:32No, just...

01:25:33We could have been having chicken

01:25:34and chorizo pie,

01:25:35but let's chomp down on fat.

01:25:38Let's talk about...

01:25:39Let's talk about your tour, Maisie.

01:25:41Yeah, my tour.

01:25:42When are you going on tour?

01:25:45September.

01:25:45Right, so you've got a while.

01:25:47Yep, got a while.

01:25:47Have you written it yet?

01:25:49Yes.

01:25:50You haven't, have you?

01:25:51Yes.

01:25:51No, it's really...

01:25:52Have you?

01:25:52So nearly there.

01:25:54So nearly there.

01:25:54It's very much...

01:25:55A deadline really helps you push for it.

01:25:58Yeah, yeah.

01:25:59You know, I just think

01:26:00all good things come to those who wait.

01:26:02Have you got a title of the tour?

01:26:04The title is called What's A Face.

01:26:06I like that.

01:26:07What's A Face, yes.

01:26:08Um, don't ask me why.

01:26:11Just, um, I thought it was nice and, uh, fitting.

01:26:14It's a good word.

01:26:14Everyone knows it.

01:26:15Well, I've heard people sometimes

01:26:17occasionally go, like, on the tube,

01:26:19oh, that's What's A Face,

01:26:20and I look up and they are pointing at me.

01:26:21What, with an earshot?

01:26:23Yeah.

01:26:23No.

01:26:24Yeah, no, genuinely, um,

01:26:26I recently heard my friend's mum at a wedding

01:26:28describe me as the tall, chaotic one

01:26:30with the weird hair.

01:26:31God.

01:26:31It's all right for you,

01:26:32I get, I get, is that Mr Tumble?

01:26:34Oh, yeah.

01:26:35I see that.

01:26:36Yeah, I've...

01:26:36Right, OK.

01:26:38I think we're really ready to go.

01:26:40OK, so...

01:26:42Is this the kind of food that's good to have

01:26:44after you've had four cocktails

01:26:46of the three glasses?

01:26:47It's absolutely...

01:26:47Do you know what?

01:26:48Perfect.

01:26:49Good.

01:26:49It soaks it all up.

01:26:51Yeah.

01:26:51Right.

01:26:52Look at that.

01:26:53That's the garnish.

01:26:55OK, right, let me get a...

01:26:56Yeah, don't forget the garnish.

01:26:57Let me get a big spoon.

01:26:58Yeah, we've got the garnish,

01:26:59but you don't worry.

01:26:59Yeah, there's one of them.

01:27:01You're going to love this.

01:27:02OK.

01:27:03So it's specifically chicken.

01:27:05Good, good.

01:27:05Chicken, right.

01:27:06He wanted chicken and soft noodles,

01:27:08and what's this?

01:27:09Pork and crunch noodles.

01:27:10Crispy noodles and pork!

01:27:12At least I'm getting noodles, though.

01:27:13No, you know when you could have had chicken

01:27:15in a chicken and chorizo pie?

01:27:18100,000 minutes.

01:27:20Yeah, I panicked, OK?

01:27:22And you sang the carol too quick.

01:27:25Very fast.

01:27:26It was a high tempo.

01:27:27I think it was 1.5 speed.

01:27:29Yeah, it was not cool.

01:27:31OK.

01:27:32Not cool.

01:27:33There's some noodles.

01:27:35That looks delicious.

01:27:36You eat some noodles.

01:27:38It's fried by New York City Hong Kong noodles.

01:27:42Have you had these in New York?

01:27:44Yes.

01:27:45Oh, I see.

01:27:45It is a noodle cake.

01:27:47Yeah.

01:27:47It's another cake.

01:27:48How did you get it to stay in that cake?

01:27:49What is it with the...

01:27:50How did you get it to stay in that cake?

01:27:51So many questions about my noodles.

01:27:54They look great.

01:27:54Let's just accept them.

01:27:55I want to make them at home.

01:27:56Really?

01:27:57Yeah.

01:27:58I'll talk you through them.

01:27:59Just look at me.

01:28:01So you blanch them for two minutes less than the packet says,

01:28:04and then you get them out and you dry them,

01:28:06and then you put them in a hot lock with about this much oil

01:28:09into the kind of the cake shape.

01:28:12You see, you've been cake smuggling all day.

01:28:14It's been that kind of a shape.

01:28:15How is it, Alex?

01:28:16Mm-mm-mm.

01:28:17You're sorry.

01:28:18Nothing I've ever eaten before.

01:28:19Oh, Merry Christmas.

01:28:23I'm going to take that.

01:28:24That's all for us today on Saturday Kitchen.

01:28:26Thanks to Theo, Rav, Oli, Carmen, and, of course, Maisie and Alex.

01:28:30All the recipes from the studio on the website,

01:28:32bbc.co.uk forward slash Saturday Kitchen.

01:28:34I've got more Best Buy to you tomorrow morning on BBC Two,

01:28:37and I'll be back here next Saturday

01:28:38with an amazing New Year's Eve ideas from Julie Lynn,

01:28:41Hassan Semay, and Elliot Grover,

01:28:43plus special guest Sue Perkins.

01:28:45So all that remains for us to say,

01:28:48Merry Christmas!

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

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