All language subtitles for Nigellas.Cook.Eat.Repeat.S01E00.Christmas.Special.720p.HDTV.x264-BRiTiSHB00Bs

* Sn0*lakes falling

* Church bells calling

* It's Christmas time again

* Fires lighted

* Kids excited

* It's Christmas time again

* Now Santa's sleigh

* Is on its way

* With candy canes and toys

* And wonderful things

* That Santa Claus brings

* To g00d little girls and boys

* Candle glow and mistletoe

* It's Christmas time again

* Stockings hung and carols sung

* It's Christmas time again...*

1 revel in Christmas.

1 adore that sense
of glowing festivity

and the cosiness of the kitchen.

I know Christmas is
different this year,

but I don't see how
it could be otherwise.

But, for me, it makes it all
the more important

to make the most of every
fairy light, every candle,

every golden moment
and every delicious mouthful.

* Merry Christmas

* And a Happy New Year... *

* Have yourse* a merry
little Christmas

* Let your heart be light

* From now on, 0ur troubles
will be out of sight... *

I am the queen of kitsch
Christmas clutter,

but I have learnt to embrace it.

This is actual* 0n* one
part of my festive filing system.

Now what do we have?

Wel* of course, a Christmas wreath,
shedding sprouts.

Love these.

I might leave them out.

Mm, my Christmas tea towe*.

I got them in America,
but they look so beautifu*

1 haven't been able to bring myse*
to unfurl them from their box.

Stil* I love them like that.

Hmm.

This used to have a Christmas
liqueur in it.

I can't exact* remember
which one it was,

but it could come in handy.

Not sure the same could be
said for this.

1t's one of my late night
online purchases.

A seasonal rolling pin.

But you never know,
one day I might be filled

with an urgent need to
make reindeer-stamped pastry.

I might!

But what...

...1 actual* am rummaging...

...about for...

...is this.

My Christmas c00kie cutters,
because I'm making Linzer Augen.

Linzer because they come
from Linz in Austria,

Augen, eyes, because they are
jam sandwich cookies,

with cut-0uts,
so that the jam glints through.

We call them Linzer c00kies

and all I have to tell you
is, in its wildest dreams,

a jammie Dodger couldn't aspire
to the me*ing tenderness

and celestial lightness
of a Linzer cookie.

These Austria Christmas c00kies have
a characteristic rich nuttiness.

So, first up, 1 'm grinding 'OOg
of skinned, toasted hazelnuts

with '25g of caster sugar.

1 'm just blitzing them both
together, until they're fine sand.

Now, 1 add 30Og of plain flour,

just a kiss of cinnamon,
a quarter of a teaspoon,

and a teeny bit of sa*,
an eighth of a teaspoon.

Next up, 20Og of cubed,
unsa*ed butter.

Then I need a large egg,
plus an extra yolk,

before whizzing everything together,

until gradual* a soft dough
begins to form.

1 divide the dough
into four patties.

Then 1 pop each fat
patty into a storage bag

and these need to go int0 the fridge
to let the dough rest.

1 've rolled out the red
carpet for my Linzer cookies,

or at least put down
a silicon baking mat.

And, in fact, 1 'm layering up...

...just a square of baking parchment
the same size as the cookie sheet.

A bit of flour.

The first disc.

1 'm aiming to roll the dough out
to about, I don't know,

tw0 or three millimetres.

But having said that, 1 'm not going
to get a ruler to them.

The important thing, anyway, is that
they're of a uniform size,

s0 they bake even* in the 0ven.

A six centimetre diameter
cookie cutter.

These are going to be
the bottoms of the Linzer cookies.

1 'm trying not to leave
much of a space in between them,

s01 can get as many
cookies in this first go,

but I should say that this is
a dream to re- roll.

You know, when Michelangel0
was asked how hard it was

to make his David,
or so the story goes,

he said it wasn't hard at all.

David was just there

and he just had to chisel
away at all the superfluous marble.

And this is my method
for these cookies.

1 'm taking out...

...the superfluous dough.

So they are ready for the 0ven.

And now for the slight* trickier,
the top part.

When I say trickier,
I a*o mean, so much more enjoyable.

Flour again.

1t's real* the same process
all over again.

1t fee* just the right thing
to do, to slow down a bit,

and just enjoy getting
myse* into the Christmas spirit.

There we are.

And now for the fun bit.

1 've got my cutters.

Wel* this is meant to be
a sno*lake,

it l00ks a bit like an exotic
flower, but either will do.

And a bel* 0bvious*.

A Christmas bauble, that's the idea.

I know it's not Christmassy exact*,

but 1 a*ays have to have some
Linzer cookies

with some hearts cut out.

The 0ven's on at '80 and these will
need about nine to ten minutes.

The c00kies are c00ked, c00led and
ready to be ful* Christmasified.

So, 1 'm going to mix up
the jam for the filling.

Redcurrant is traditional

and it has such a wonderful
affinity with hazelnuts.

1 'm using jel*,
because I love the tang...

...but I am mixing with an equal
amount of seedless raspberry jam.

1t's a combination 1 adore.

Right, 1 reckon on using about ha*
a teaspoon of jam per cookie.

And 1 'm just going to blob it on.

That gorgeous, garnet glossiness.

So cheering.

And now these tops
get their treatment.

Got some icing sugar in here.

And 1 'm welcoming the first
sno*all of the season.

Now, gent*, gent*,

1 'm going to top each
jam-covered biscuit,

with one sugar-sprinkled one.

I love it s0 much,
when that wonderfu* gleaming red...

...just bulges through slight*.

L00k at them, s0 beautiful.

Something of a seasonal
stained glass window going on.

Could 1 be feeling any more
fabulous* festive?

Ah, Christmas has real* begun.

* Chestnuts roasting on an 0pen fire

* Jack Frost nipping at your nose

* Yuletide carols
being sung by a choir

* And folks dressed up
like Eskimos... *

Obvious*, there are going to be

on* small scale celebrations
this year,

but companiable cosiness
is all I need.

1 'm having an a*resc0
festive supper this year,

but we won't even feel the cold.

We have friendship, a fire and a
mood- boosting menu to keep us warm.

1 'm making my pomegranate fizz
to welcome everyone,

and it is just right
with my black bread and salmon.

Tuck in, enjoy it.

With travel out of the question,
I'm making a cook's tour this year,

and it's a delicious adventure.

First stop, Norway,

for festive pork ribs
with the best crackling ever.

Then a stop 0ff in Sweden
for jansson's temptation -

the potat0 gratin of your dreams.

And 1 'm staying Nordic,
with my Scandi cucumber salad

and pickled red cabbage.

LAUGHTER

And for pudding,
a squidgy stack of gingerbread.

Perfect with creme fraiche
and pomegranates.

And later, I have a kitchen
trip to the Netherlands,

to l00k forward to, as 1 celebrate
with New Year doughnuts.

While 1 'm a*ays partial to
a bit of preserving and pickling,

it fee* particular*
rewarding at this time of year -

an essential part of my Christmas
cocooning process.

Now, it's true that both
the pickled red cabbage

and Scandi cucumber go perfect*
with the Norwegian pork ribs,

but more than that, it's just
so immeasurab* comforting,

knowing I have both on standby

to zhuzh up leftovers
throughout the season.

I start with the pickled
red cabbage,

since it needs to be done
two days ahead of time.

1 fine* slice 50Og
of red cabbage...

...and then 1 sprinkle over sa*,

and for this amount of cabbage,
I use 35g.

Then 1 toss it gent* to mix
and leave it there for three hours.

And then straight away,

I get started on preparations
for the pickling liquid.

This entai* fine* slicing
25g of ginger

and tw0 fat cloves of garlic.

1 pour 20Oml of
medium dry cider into a small pan,

and on top of that, 1 pour 40Oml

of raw, unfi*ered
apple cider vinegar.

Now, I have a few bits
and pieces to add to the pan.

First of al* 25g of sugar,
and that's two tablespoons.

1 add tw0 teasp00ns each
of peppercorns and juniper berries.

Then comes one teasp00n
of mustard seeds

and ha* a teasp00n of dried thyme.

Last to go in the pan
are the ginger and garlic cloves

1 've just sliced in readiness.

1 give everything a stir
over gentle heat,

just to help me* the sugar,

and then I bring it to a boil
and let it bubble for two minutes.

I take it 0ff the heat
and let it get cold,

and as it gets cold, all those
flavours will deepen and mellow.

When the cabbage has had
its three hours,

put the colander in the sink
and rinse the cabbage

real* well with cold water,
and then, once it's rinsed,

squeeze out as much excess liquid
as you can,

and then wrap it tender*
in a tea towel.

Give a final pat down
of your swaddled red cabbage,

and then you're ready
to pack a jar with it.

Now, you do need to strain
the pickling liquid,

s01 do that first, int0 a jug,

cos it makes it much easier to
pour into the preserving jar,

and then press the cabbage down
with a fork or something,

to make sure it's all submerged.

Close the jar
and put it in the fridge.

1 'm afraid you will have to
wait for two days before eating it,

though it does last for three weeks.

Wel* it never lasts that
long in my house, but it can do.

My maternal grandmother,
who had a huge influence on me,

had an enduring love affair
with all things Scandinavian,

and s01 was real* brought up

with the flavours
of my Scandi cucumber salad.

And 1 call it a salad, but actual*,

it is the sprightliest
of quick pickles.

First, 1 slice tw0
cucumbers as fine* as possible.

Of course, you can use a knife,
I like a mandolin for this.

1 'm going to have to be very bossy
and say you absolute* must wear

what's 0fficial* called
a cut- resistant glove,

but 1 call it my
Game Of Thrones glove.

1 light* sa* the sliced cucumbers,
leave them for 30 minutes,

and then squeeze them well
until I have fine, fril* slices,

which 1 pack int0 a preserving jar,

layering with dill as 1 go.

I make this brine much as I did
the one for the red cabbage,

but this one's just
raw cider vinegar,

coriander seeds, peppercorns,

a little sugar and some
leftover dill stalks.

When cold, 1 pour this
into my cucumber jar

and, unlike the red cabbage, you can
start eating this straight away.

Now, the squeezed out cucumber
slices leave behind in the bowl

the most amazing vivid green,
sa*y liquid.

And 1 advise you not to
throw this away,

because you could be making one of
my mean, green...

...dirty martinis.

Now, this I made by shaking together
over ice

one part dry white vermouth,

tw0 parts of my sa*y
cucumber liquid,

and four parts of gin.

Obvious*, you can use vodka.

And all I have to say to you
is skol!

* When the temperature dips

* I'm in my baby's arms

* His tender fingertips

* Know just how to keep me warm

* It may be zer0 degrees

* With the snow falling down

* But I've got warm and tender love

* J ust as long as he's around... *

Red alert!

My new seasonal showstopper
is a happy hybrid

and yet something all its 0wn.

I can't say that this is exact*
traditional fare,

but at this time of year, 1 a*ays
have to have something on hand

to eat that's hot, sour, sa*y
and bright.

And it's where my ruby n00dles
come in.

I mean, I say they're n00dles,
and they are real*,

but 1 use spaghetti,

and a*hough 1 'm starting them
off in a traditional manner,

they are c00ked, for the most part,
in beetroot juice.

I didn't squeeze
the beetroots myse*.

And the intense and earthy sweetness
of beetroot

real* cal* for rambunctious
seasoning and spicing.

So, sa*...

...as 1 promised.

Lots of it.

And a fair amount
of chilli flakes, too.

And a lot of garlic.

As julia Child said,
"Cooking, like love,

"has to be entered in with abandon,
or not at all."

But the real partner
to the beetroot here is ginger,

and I want a heady amount of it.

1 'm such a lover of ginger.

My 0n* rule is, add twice as much
as you think you might need.

And, of course,
that essential sourness.

Whenever I want zing,
limes are happy to provide.

Such full-on flavour here and yet
the whole is so spright* and light.

1t's the perfect antidote for me

when 1 've been eating
my body weight

unrepentant*, I should add,
in cheese.

Just need to get this to
a gentle bubble now.

Right, and s0 int0 this pan,

of bubbling crimson liquid,
goes my yellow spaghetti.

And this is the last time
it'll be yellow.

1 'm just going to let this bubble
away merri*,

and 0nce the spaghetti's c00ked,

it'll have absorbed

that gorgeous red and spicy liquid.

1t's quite mesmerising

and l00ks rather like those laces
of Australian red liquorice.

Right, you can
of course eat these noodles hot,

but it's when they're cold
that they're utter* sensational.

So, 1 'm going to let them
cool in this wide bowl.

And while the n00dles c00*

1 'm going to steep them
in a little pre-dressing,

comprising some brown rice vinegar

of a deep sourness...

...the sa*iness of soy...

...and the sa*y sourness...

...fusing the tw0...

...of fish sauce.

And 0h, that wonderful nutty
glean of toasted sesame oil.

Just knowing I have a tub of these
in the fridge

fil* me with an exuberant sense
of wellbeing.

Once the ruby n00dles are cold,
I add the dressing,

which actual* is made with the same
ingredients as the pre-dressing.

Then 1 scatter over
fine*-sliced chives,

followed by fresh*
chopped coriander.

Oh, how 1 adore these Christmassy
colours.

For pudding, 1 've got a slight* new
twist to a festive favourite.

And I can't wait to fill the kitchen
with its evocative aroma.

I couldn't contemplate Christmas
without gingerbread,

and I hope 1 never have to.

I mean, I can't count how many
gingerbreads I've made in my life,

but 1 've got a new one up my sleeve.

And as a*ul as it sounds to say it,
I am inordinate* proud of it.

I can't stop c00king it.

Certain* can't stop eating it.

And it's everything
I want a gingerbread to be -

squidgy, sticky and spicy.

And you know, it is real* that
aromatic onslaught of spice

that makes gingerbread such
a seasonal imperative.

I want my kitchen to
smell of ginger, of cinnamon,

of al*pice and of cloves.

Oh, and let me show you this.

1 use ready ground black pepper,
school pepper, as a spice,

and it's part* this that makes this
gingerbread so divine* heady

and s0 savage* intense.

Right. All systems go.

1 talked about the spicing,
but actual*,

what helps in the squidgy
and sticky department are prunes.

1 'm going to count them out.

S01 need 75g, which is
about eight or nine of these.

Seven, eight.

1 'm going to chop them
up fair* fine*.

As well as giving the gingerbread
body, they imbue everything

with the most wonderfu*
plummy, raisin y, muscatty taste.

Right, going to convey them
of course in a scarlet star.

And then sticki* transplant them
to my saucepan.

One of the many things that makes
gingerbread so relaxing to make is

that everything goes int0 a saucepan
and you just warm it and stir it.

So next I need some vegetable 0il.

Just '50ml.

1 n you go.

Now, of course,
I mentioned savage* intense.

That can mean 0n* one thing.

20Og of black treacle.

Ah, I love the dark.

But I love the light t00.

1 'm adding 20Og as well
of golden syrup.

And I do still want some sugar.

'25g dark muscovad0.

So treac* in itse*.

I like to make the ginger real*
emphatic in gingerbread,

which it isn't a*ays,
so as well as the ground ginger,

1 'm going to grate in quite
a lot of fresh ginger.

About 30g, 25g.

Now for my seasonal spices.

Tw0 teasp00ns of ground ginger
and the same of cinnamon.

The smell of Christmas.

Just one teasp00n of ground al*pice

and an eighth of a teasp00n -
no more - of ground cloves.

Such beautiful col0urs.

Now, a quarter of a teasp00n
of sa*,

followed by the same amount of ready
ground pepper with its husky heat.

1 me* everything together over
very gentle heat,

stirring sm00th* all the time.

What I didn't tell you is that this
gingerbread is vegan.

1 n fact, it is 0fficial*
my luscious vegan gingerbread.

And, wel* none of my friends whose
coming over is vegan, so I don't

need it to be vegan, 1 certain*
need it to be this gingerbread.

So, 0ff the heat with it now.

So, int0 this warm pan
goes 250ml of oat milk.

And along with the prunes, this will
help everything stick

s0 soft* and sweet* together.

So, flour.

Quite a lot. 30Og.
And that's plain flour.

Stir it in.

Let it diss0*e int0 the batter
in its own time.

Actual*, I can feel myse*
unwinding.

So before this beautiful brown
batter goes in the oven,

1 've got a magic potion to make.

1 nt0 my Christmas cup goes
one teaspoon of bicarb...

...and tw0 tablesp00ns of warm water.

And now tw0 teasp00ns
of cider vinegar.

L1QU1 D F1ZZES

Love that.

1t's the simple things.

This'll make the gingerbread rise.

1 've got a 23cm square tin that
I've lined with baking parchment.

You do need some 0verhang s0 that
when this is baked, you can

just lift the gingerbread out.

So.

Ah, beautiful.

1 've got the 0ven on at '70,

but if you're using a fan
you'll need it to be '50.

And then after 50-55 minutes,
it'll be cooked.

When you're happy with it,
leave it to cool in its tin.

But it's best left for a day.

1f you touch the surface gent*,
you'll feel a bit of a bounce.

No point using a cake tester,

cos the whole point is that
it's so damp and squidgy.

1 a*0 have to get my n0- knead
black bread underway a day ahead.

And while the inspiration certain*
comes from Eastern Europe,

many of the ingredients
I add to it are hard* echt.

The taste is glorious* convincing,
though.

I start 0ff with 30Og
of strong white bread flour,

followed by the same
again of dark rye flour.

Then I need one and a quarter
teaspoons of sa*.

Just a quarter teasp00n
of fast-action dried yeast,

four tablesp00ns of coc0a,
to bring its bitter edge.

Then four teasp00ns each of fennel
seeds, caraway seeds and, yes,

nigella seeds.

Don't panic, but 1 add a teasp00n of
something called activated charcoal.

1t just makes the darkness
of the bread even more intense

and is entire* 0ptional.

1t's just as gorgeous without it.

Now for the wet ingredients,

which consist of most
of a bottle of dark stout

and tw0 tablesp00ns each
of dark muscovado sugar,

extra virgin 0live 0i*
and gleaming black treacle.

1 whisk in the white of an egg,

essential for getting
the texture of this loaf right,

saving the yolk for eggwash later.

For now, I just stir the wet
and dry ingredients together

till I can n0 longer see the flour
and I have a dense, sticky mixture.

All it needs from me is to cover it

and leave it to prove
for about '6 hours,

or until it's real* risen in volume
with a wonderful* spongy surface.

1 now scrape this int0 a lined
and greased 2lb loaf tin.

And 1 sm00th the top.

Then cover it with a tea towel...

...and leave it to rise for a further
two hours.

Then 1 light* brush the top
with my reserved yolk,

which 1 've whisked
with a little water.

And sprinkle over, yes again,
nigella seeds

and bake for 50 minutes
in a 200 Ce*ius oven,

or '80 with the fan on.

And while I know this is for dinner,
the minute it's cold

I have to have a slice of this dense
dark bread with silky smoked salmon.

* I really can't stay

* Baby, it's cold 0utside

* I've got to go away

* I can call you a ride

* This evening has been

* I'm s0 glad that you dropped in
So very nice

* Time spent with you is paradise

* My mama will start to worry

* I'll call a car
and tell 'em to hurry

* My daddy will be pacing the fl00r

* Wait, what are you still
livin' at home for? *

I am a resolute* ind00rsy person -
I don't deny it.

I mean, my idea of absolute heaven
is hunkering down

and feeling cosy at home.

But at this time of year,
there is something about having

a walk in the frosty air that is
just magical and invigorating.

And I know that 1'll still have
that cheek-tingling glow

when 1 'm back in the kitchen
pottering happi*.

* It's cold 0utside! *

I made a kitchen trip to Austria
with my Linzer cookies,

and now I am setting 0ff to
Scandinavia

with my Norwegian pork ribs.

And this way of c00king it

not 0n* makes for the most
succulent pork you could ever eat,

it a*0 creates crackling that is
just in another dimension.

So it's prepared
as they do in Norway.

The rind is scored in slight*
chunky squares,

whereas 1 associate crackling here
with those smaller diamond shapes.

But it's on the underside that it
gets real* interesting.

I asked the butcher to
pretend to be Norwegian

and cut through
the bones in two places.

And these are channe*
for my spicing and seasoning,

and they a*0 make it very much
easier to carve,

and that's never
a strongpoint of mine.

Going to start 0ff with garlic -
quite a lot.

Sa*, ditt0.

Meat a*ays needs more sa*ing
than you'd think.

And there's a lot of meat there.

Juniper berries.

These real* have the flavour
of gin.

But there's something as well
quite piney about their flavour,

which fee* entire* seasonal.

And dil* THE herb of Scandinavia,

and I think a bit underrated here.

1t's got a lemoniness
and a freshness,

but a*0 a gentle anise flavour
that real* wins round people who

hate liquorice or
anything in the aniseed arena.

1 'm using the stalks for the paste.

1 'm going to go gent* at first

s0 the juniper berries don't just
jump out of the mortar.

You can, of course, use a stick
blender to make this,

but I love using a pestle
and mortar.

Not 0n* does it make the kitchen
smell like a Nordic spa, but it's

an excellent way of absorbing and
getting rid of any seasonal stress.

And now 1 'm going to start
pummelling,

even if it does make everything
in the kitchen shake and tremble.

When 1 shut my eyes,
I real* am in the snow-frosted,

tree-covered mountains.

And now, I shall anoint the pork
with this fabulous aromatic paste.

So ha* in one channe*
the other ha*,

as you might imagine,

in the 0ther one.

Just going to press it in gent*.

1t has such concentrated flavour.

These are the leaves left
over from the stalks in the paste.

1 'm going to tuck these in.

I love their feathery beauty.

Just a little bit more sa*.

And the sides.

I mean, this l00ks
so fabulous* festive

and 1 haven't even c00ked it yet.

Got a couple of 0nions sliced here.

So let's get this
over on the onions.

Rind side up, 0bvious*.

Pour in a little bit of water
from a recent* boiled kettle,

just to cover the base of the pan.

And now 1 'm going to do something
that runs counter to

absolute* everything that
I previous* thought

about getting the crispest crackling
imaginable - I'm going to cover it.

You'd think that if you covered
the pork with water in the tin,

it would make the skin soft.

But actual* it is that
that seems to make it

s0 shattering* crunchy later.

1t doesn't stay covered the whole
time, but for the first 45 minutes

of its c00king, it's in a hot 0ven
at 220 with that foil lid firm* on.

To go with the Norwegian pork ribs,
I'm not straying that far.

1 'm definite* staying Scandi.

And 1 'm serving something that n0
Swedish Christmas would be

complete without.

1t's called jansson's temptation,
or, in Swedish, jansson's freste*e,

a*hough most of them tend to just
refer to it as jansson's.

We, however, at home
just call it chip gratin.

1 've already got a bit
ahead of myse*

and peeled just under a kil0 and
a quarter of potatoes and cut them

int0 skinny fries, then divided them
rough* into three piles.

S01 put the first pile of potatoes
into the bottom of a buttered

gratin dish of about a litre
and a ha* capacity.

1 sprinkle sa* over the potatoes

and then give a real* generous
grinding of pepper.

Next comes 0nions.

And 1 've c00ked tw0 large
onions in butter,

very gent*,
until they're real* soft.

And then dollop one ha* over
the potatoes.

And I try and spread them out a bit.

But I don't worry about being t00
precise about this.

Next come what the Swedes
call ansjovis.

But they're not anchovies, they're
sweet, spiced pickled sprats.

And I just add them all over
the onions and potatoes.

So now it's the same dance again.

The second pile of potatoes
goes into the dish.

Then 1 sprinkle with sa* again

and give another g00d
grinding of pepper.

Over this layer of seasoned potatoes
go the remaining onions.

Now 1 add the contents of a second
can of the sweet, spiced sprats.

1 now add the final pile
of potatoes.

1 mix together 30Oml of double cream
and 300ml of full fat milk

and pour this, as gent* as I can,
over the gratin dish.

The mother of a Swedish
friend of mine

refers to this as the light version,

because I don't use all
double cream.

The potatoes won't be complete*
submerged in the milk

and cream, but 1 press down on them
a bit with a fork,

just to give them a light coating.

Next, breadcrumbs.

And 1 a*ays keep a stash of them
in the freezer

and 1 'm happy to sprinkle them
over still frozen.

Final*, 1 blob over some soft,
unsa*ed butter.

I put the filled gratin dish
into a hot oven, 200 degrees Ce*ius

or '80 if you're using a fan
for about 50 minutes to an hour.

When it's c00ked,
the potatoes underneath will be soft

and the 0nes on top
burnished and golden brown.

Everything's set.

1 've got a bench for each household
and there are lights to be lit.

I want the garden to be
an enchanted space,

all soft light and cosy twinkliness.

I mean, we all need a respite
from a year of too much reality.

And of course the f00d's there to
offer comfort and cheer as well.

And talking of which, I have a bit
of last- minute fiddle-f addling

to do, but nothing to ruffle me.

For the black bread,
I need to slice it

and cover each piece with
a ribbon of smoked salmon.

Then 1'll give a squeeze of lemon.

And instead of grinding pepper over,

1 'm going to grate over
a bit of fresh horseradish.

And then sprinkle over some
chopped fresh dill.

The Norwegian pork rib needs a final
short blast in the oven with

the heat turned up,

just to make sure that crackling is
incredib* crunchy.

And then I can carve it int0 juicy
slabs all ready for serving.

And I love the way the crackling
looks like glistening roof tiles

on top of each slab of pork.

The jansson's is ready

and I want to take it out
of the oven just to sit for a few

minutes, because it tastes s0 much
better when it's not piping hot.

And now for pudding.

1 've got to lift
the gingerbread out of its tin

and cut it int0 squares to be piled
up on a plate ready to be

extra special* Christmasified.

But right now,
I've got a drink to make.

I need to squeeze pomegranates
and limes

for my pomegranate fizz.

And the fizz is
supplied by sparkling muscat.

You can use something
like Asti Spumante,

and for each bottle,

I need 'OOml of fresh*
squeezed pomegranate juice

and 'OOml of fresh*
squeezed lime juice.

MUS1C: Christmas (Baby Please Come
Home) by Darlene Love

L1VELY CHATTER

It l00ks amazing.

The bread is the star.

Now it's just
a question of plating up

on my 0ld Christmas china.

* The church bells in town

* Are ringing in song

* What a happy sound

* Baby, please come home

* They're singing
Deck The Halls... *

Very good.

* But it's not like
Christmas at all

* Cos I remember when you were
here... *

I could eat this
literally all day long.

* Pretty lights on the tree... *

Really delicious, yeah.

* I'm watching them shine

* You should be here with me

* Baby, please come home... *

1t wouldn't be a party
without pudding,

and my glowing tower of gingerbread

is a fitting finale
to the festivities.

Here we are! Happy Christmas!

* They're singing Deck The Halls

* But it's not like Christmas at all

* Cos I remember when you were here

* And all the fun we had
last year... *

Mm!

* If there was a way

* I 'd hold back this tear

* But it's Christmas Day

* Please... Please

* Please... Please

* Please... Please

* Please... Please

* Please... Please

* Baby, please come home. *

There's one more stop
I need to make on my trave*.

I know that there can't be
the usual New Year's Eve parties

this year, but there are 0ther
ways to celebrate,

and 1 'm going Dutch, by which I mean

1 'm seeing in the New Year
as they do in the Netherlands -

with doughnuts!

And right now,
I can't think of a better way

to usher in what we all
certain* hope will be

a sweeter New Year.

1 'm making not one
but two types of Dutch doughnuts.

First up, 0liebollen,

and 1 'm just warming
250ml of full-fat milk

with 30g of soft unsa*ed butter,

a teasp00n of vanilla extract,

followed by the fine* grated
zest of a lemon

and a g00d speckling of nutmeg.

Just going to set down my
lemony, buttery, nutmeggy milk

for a moment

and get on with the dry
ingredients for the oliebollen.

There aren't very many
and it's very simple.

250g of plain flour first of all.

And just tw0 tablesp00ns - or 25g -

of caster sugar.

A pinch of sa*.

And tw0 and a ha* teasp00ns
of fast-action yeast.

Just give that a little mix.

I don't want to put you 0ff,

but 0liebollen actual* means,
literal*, oil bal*,

but I can promise you
these are anything but greasy.

They're s0 crisp on the 0utside

and tender and light
and bouncy on the inside.

Mm! Can't wait.

Before 1 add the jug of
wet ingredients

to my bowl of dry ingredients,

1 'm going to add an egg.

I don't need to get air in here.

I just want to make
the egg combine

with the fragrant milk.

Right.

1t's real* 0n* a matter of seconds

until this turns int0 a dough.

And that's it.

The dough is done.

Wel* 1 've done my part.

Now the yeast has to get working.

S01 've got a dampened tea towel
to cover it with,

and 1'll leave it to rise,
and by the time it's ready,

it will have puffed up voluminous*,

and the surface will be covered
with a mass of large bubbles.

And now for the 0liebollen's
partner in crime -

appe*lappen -

which are, in fact, a kind of
very special yeasted fritter.

I need 75g of plain flour,

25g of cornflour

and a quarter of a teasp00n
of fast-action yeast.

1 nt0 a jug containing 'OOml of milk,

warmed with one tablesp00n
of butter,

1 whisk in an egg,

and then 1 whisk the contents
into the dry ingredients,

and when sm00th,
I cover with a damp tea towel

and leave both bow*
of batter to prove

for about an hour and a quarter.

Ah! My 0liebollen dough

is s0 beautiful* bubb*.

So it's 0bvious* excited about
getting turned into doughnuts!

And who can blame it?

Ah! I love the cruel

deflating of the dough.

And what you need to do

is dip whatever implements
you're using

int0 a little cold 0i*

and this means the dough
won't stick to the spoons.

And 1 'm just going to
ease this into the oil.

1t's at '80.

Sometimes they sink

right down int0 the depths,

and you think they're never
going to come up,

and then they do. They bounce back.

Love a bit of deep-frying.

That is love*.

They're wonderful* light.

By the time they're
a deep-golden brown,

they're ready.

DOUGHNUTS RUSTLE
Deep-fried food

speaks s0 eloquent*
in the noise it makes,

s0 the rustle then,

and now a clatter
as they hit the plate.

Wel* 1 've got enough
oliebollen for now,

and I am desperate to get
started on my appe*lappen.

For each apple, you need
a tablespoon of caster sugar...

...ha* a teasp00n of cinnamon

and ha* a teasp00n of cornflour.

Just going to give this
a little mix.

1 've an apple waiting for me.

1t's a Cox's 0range pippin,

which needs to be peeled,

cored and sliced int0 rings

about ha* a centimetre thick.

1 turn these in the cinnamon sugar

and then 1 dunk them
in the soft batter.

I just want them to be
complete* covered.

The 0il is still at '80.

The cornflour
in the appe*lappen batter

makes the crunch s0 crisp,

and the batter s0 light.

They're like tempura doughnuts.

So, now, again,

the ceremonial lifting
of the basket.

For maximum fluffiness
and crispness with it,

you real* have to eat these
just as soon as you can

without burning your mouth.

But first, they need to be dusted
with icing sugar.

* Maybe it's much t00 early
in the game... *

Now the appe*lappen.

* But I thought I 'd ask you
just the same

* What are you doing New Year's

* New Year's Eve...? *

1 'm doing season's greetings
by doughnut this year.

This is to say Merry Christmas,

and this - Happy New Year.

* New Year's Eve

* But in case
I stand one little chance

* Here comes the jackpot question
in advance

* What are you doing New Year's

* New Year's Eve? *