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These are the user uploaded subtitles that are being translated: 1 00:00:02,560 --> 00:00:06,320 Winter is here, and it's time to get festive. 2 00:00:06,360 --> 00:00:08,680 There's some wonderful British fruit and veg 3 00:00:08,720 --> 00:00:11,280 braving the cold and ready for picking. 4 00:00:11,320 --> 00:00:14,200 They're at their most delicious, most affordable - 5 00:00:14,240 --> 00:00:16,120 better for you and the planet. 6 00:00:16,160 --> 00:00:18,080 These are the gorgeous ingredients 7 00:00:18,120 --> 00:00:20,640 that love this time of year as much as I do. 8 00:00:20,680 --> 00:00:21,880 Just brilliant. 9 00:00:21,920 --> 00:00:24,880 So, if you've got a bit of time to make something special, 10 00:00:24,920 --> 00:00:27,960 I've created a beautiful get-ahead party menu, 11 00:00:28,000 --> 00:00:30,120 ideal for a Christmas get-together... 12 00:00:30,160 --> 00:00:33,320 Nice little cook-up, people you love coming round. 13 00:00:33,360 --> 00:00:36,400 Hallelujah. Perfect party food. 14 00:00:36,440 --> 00:00:37,760 ..taking fruit and veg 15 00:00:37,800 --> 00:00:40,280 and giving it a bit of Yuletide sparkle. 16 00:00:41,520 --> 00:00:43,960 From epic, finger-licking festive nibbles, 17 00:00:44,000 --> 00:00:47,320 hot and spicy roasted veg, and mouthwatering kebabs... 18 00:00:47,360 --> 00:00:49,480 Oh, my God, the chicken skewer's insane. 19 00:00:49,520 --> 00:00:53,880 ..to a cheesy traybake and a sensational party pud. 20 00:00:53,920 --> 00:00:55,840 Unbelievable. 21 00:00:55,880 --> 00:00:59,040 So, join me at home in my shed 22 00:00:59,080 --> 00:01:03,320 as I end the year cooking what's in season in the hope 23 00:01:03,360 --> 00:01:06,400 it inspires you to have a think about the way you cook, 24 00:01:06,440 --> 00:01:10,480 shop, or even grow your food, too. 25 00:01:10,520 --> 00:01:12,400 THEY CHEER 26 00:01:12,440 --> 00:01:14,120 Merry Christmas. 27 00:01:19,200 --> 00:01:21,800 I'm prepping for my Christmas party tomorrow, 28 00:01:21,840 --> 00:01:24,160 and my first stop is the garden 29 00:01:24,200 --> 00:01:26,720 for perhaps a surprising addition to my festive menu. 30 00:01:31,600 --> 00:01:36,280 Wintertime. A bleak, damp, chilly time of year. 31 00:01:36,320 --> 00:01:38,360 Tomorrow, I've got some friends coming round. 32 00:01:38,400 --> 00:01:39,800 I'm going to make some lovely food 33 00:01:39,840 --> 00:01:42,000 and I'm just going to pick some of these beautiful greens 34 00:01:42,040 --> 00:01:43,880 and salad leaves to go with it. 35 00:01:43,920 --> 00:01:47,200 People think that salads are just for summer, and actually, 36 00:01:47,240 --> 00:01:50,680 some of the most exciting salads are winter-based. 37 00:01:50,720 --> 00:01:52,320 I've still got rocket, 38 00:01:52,360 --> 00:01:55,080 like, probably one of the most common leaves 39 00:01:55,120 --> 00:01:57,120 that you can get in the supermarket. 40 00:01:57,160 --> 00:02:00,520 We've had a frost here already, a really heavy frost, 41 00:02:00,560 --> 00:02:02,480 and the rocket is still going strong. 42 00:02:02,520 --> 00:02:04,840 It's hardier than people think. 43 00:02:04,880 --> 00:02:07,800 This is the Mustard Red Giant. 44 00:02:07,840 --> 00:02:09,640 Look at the colours. 45 00:02:09,680 --> 00:02:11,360 Really, really nice. 46 00:02:11,400 --> 00:02:13,320 And you've got the big leaves, which are brilliant, 47 00:02:13,360 --> 00:02:14,520 and they're fantastic in salads. 48 00:02:14,560 --> 00:02:16,040 You can even put them through stir-fries 49 00:02:16,080 --> 00:02:17,080 and things like that. 50 00:02:17,120 --> 00:02:19,440 And if you look at things like the little kale as well, 51 00:02:19,480 --> 00:02:22,360 these little centre leaves are less bitter 52 00:02:22,400 --> 00:02:26,400 and they're more kind of supple and less fibrous, 53 00:02:26,440 --> 00:02:31,280 and they really do make incredible winter salad leaves. 54 00:02:31,320 --> 00:02:33,680 Conker, what...? Look at the state of you. 55 00:02:33,720 --> 00:02:36,600 Where have you been? You're so covered in mud! 56 00:02:36,640 --> 00:02:38,160 HE LAUGHS 57 00:02:38,200 --> 00:02:40,200 Generally speaking, 58 00:02:40,240 --> 00:02:44,520 the salad leaves and the cabbages of winter 59 00:02:44,560 --> 00:02:46,600 are naturally a little bit more bitter, 60 00:02:46,640 --> 00:02:49,640 and when you use bitter in your pantry of flavours 61 00:02:49,680 --> 00:02:52,120 and you contrast it with sweet and sour, 62 00:02:52,160 --> 00:02:54,840 you can truly create immense flavours. 63 00:02:54,880 --> 00:02:57,960 So, don't think of bitter as a negative. 64 00:02:58,000 --> 00:03:02,160 Think about it as an opportunity, and that's what we've got here. 65 00:03:13,000 --> 00:03:15,440 My party tonight is the perfect chance 66 00:03:15,480 --> 00:03:17,920 to give these crunchy winter salad leaves 67 00:03:17,960 --> 00:03:19,360 the Christmas treatment. 68 00:03:19,400 --> 00:03:21,160 Served with cheesy filo parcels 69 00:03:21,200 --> 00:03:24,560 and a cheeky hack for the simplest cranberry dip, 70 00:03:24,600 --> 00:03:27,720 my Christmas cracker cheese parcels and winter salad 71 00:03:27,760 --> 00:03:31,640 are a brilliant way to kick-start a festive feast. 72 00:03:35,080 --> 00:03:37,720 I'm going to take ingredients that most of us have in the fridge 73 00:03:37,760 --> 00:03:40,160 at this time of year - so, cheese, nuts, fruit - 74 00:03:40,200 --> 00:03:42,760 and put them together in a completely different way. 75 00:03:42,800 --> 00:03:45,760 So, let's start off with a really simple sauce, 76 00:03:45,800 --> 00:03:47,640 and this is a good one. 77 00:03:47,680 --> 00:03:51,480 This is celebrating amazing, sour, dried cranberries - 78 00:03:51,520 --> 00:03:53,280 the flavour of Christmas. 79 00:03:53,320 --> 00:03:57,040 Wherever you've got something rich, this sauce will cut through 80 00:03:57,080 --> 00:03:59,160 and give you contrast and deliciousness. 81 00:03:59,200 --> 00:04:02,440 So, one pack here of the dried cranberries. 82 00:04:02,480 --> 00:04:04,800 Just put it into a liquidiser. 83 00:04:04,840 --> 00:04:06,680 100g goes in, right? 84 00:04:06,720 --> 00:04:09,320 Then I'm going to use about 200ml of port, 85 00:04:09,360 --> 00:04:11,080 just enough to cover it. 86 00:04:11,120 --> 00:04:15,560 So, I'm just using the liquidiser as a kind of measuring vessel, right? 87 00:04:15,600 --> 00:04:17,520 Because that's where it's going to get whizzed up. 88 00:04:17,560 --> 00:04:20,520 So, I'm going to pop this into a pan. 89 00:04:20,560 --> 00:04:22,360 Just bring it to the boil. 90 00:04:22,400 --> 00:04:26,920 And that liquid and that heat will allow them to plump up 91 00:04:26,960 --> 00:04:29,760 and go from hard or chewy to silky soft. 92 00:04:29,800 --> 00:04:33,960 So, a nice little pinch of dried, ground cloves. 93 00:04:34,000 --> 00:04:36,520 Nice little pinch of ground ginger. 94 00:04:36,560 --> 00:04:39,680 Let's take another little festive friend, the clementine. 95 00:04:39,720 --> 00:04:42,920 This zest is gold, right? 96 00:04:42,960 --> 00:04:46,760 So, this is the simplest of sauces. 97 00:04:46,800 --> 00:04:48,760 Just bring that up to a little simmer, 98 00:04:48,800 --> 00:04:50,160 about one minute. 99 00:04:50,200 --> 00:04:51,440 Turn it off... 100 00:04:53,360 --> 00:04:55,480 ..and give it a nice little whizz-up. 101 00:05:07,200 --> 00:05:09,400 It just smells of Christmas, 102 00:05:09,440 --> 00:05:13,160 and that, with crispy filo and the melting cheese, 103 00:05:13,200 --> 00:05:16,000 is going to be absolutely delicious. 104 00:05:16,040 --> 00:05:17,640 So, sauce done. 105 00:05:17,680 --> 00:05:21,440 Next up, let's do these beautiful little filo parcels. 106 00:05:21,480 --> 00:05:23,040 Have a little look at that. 107 00:05:23,080 --> 00:05:26,200 This is kind of a brie-style British cheese, 108 00:05:26,240 --> 00:05:28,840 but pick whatever cheese you want. 109 00:05:28,880 --> 00:05:34,200 Slice it up into nice little centimetre pieces like that. 110 00:05:34,240 --> 00:05:36,280 Little wedges of it. 111 00:05:36,320 --> 00:05:39,520 And of course, this cheese is amazing just as it is, 112 00:05:39,560 --> 00:05:42,400 but it's also lovely to cook with cheeses. 113 00:05:42,440 --> 00:05:46,520 It's so nice to support our local cheesemakers. 114 00:05:46,560 --> 00:05:49,960 It's really important. Use it or lose it, guys. 115 00:05:50,000 --> 00:05:53,160 I'm now going to use some chives. 116 00:06:00,880 --> 00:06:02,760 And then you got walnuts. 117 00:06:02,800 --> 00:06:05,480 The season is from sort of October, November, 118 00:06:05,520 --> 00:06:06,840 and if you're not quick, 119 00:06:06,880 --> 00:06:09,200 the squirrels will get them and steal them, 120 00:06:09,240 --> 00:06:10,800 but you'll see them all around the markets 121 00:06:10,840 --> 00:06:12,200 and supermarkets now. 122 00:06:12,240 --> 00:06:13,800 Absolutely brilliant. 123 00:06:13,840 --> 00:06:18,080 Squash the nuts together and really crumble them. 124 00:06:18,120 --> 00:06:22,920 So, herbage, nuttage, cheesage... 125 00:06:24,360 --> 00:06:26,000 ..make up wordage. 126 00:06:26,040 --> 00:06:27,440 HE LAUGHS 127 00:06:27,480 --> 00:06:29,600 Just push the nuts into the cheese. 128 00:06:36,160 --> 00:06:38,480 So, get yourself a tea towel and just get it wet. 129 00:06:40,000 --> 00:06:43,520 It's very important to look after the filo 130 00:06:43,560 --> 00:06:45,920 cos it's very fine and very delicate. 131 00:06:45,960 --> 00:06:47,640 And it will dry out on you, 132 00:06:47,680 --> 00:06:49,840 but if you put it on this damp, 133 00:06:49,880 --> 00:06:51,880 clean, wrung-out cloth, 134 00:06:51,920 --> 00:06:53,240 you've got nothing to worry about, 135 00:06:53,280 --> 00:06:54,320 and at this time of year, 136 00:06:54,360 --> 00:06:55,400 you don't want anything 137 00:06:55,440 --> 00:06:56,440 to worry about. 138 00:06:56,480 --> 00:06:58,560 So, let's get our production line going. 139 00:06:58,600 --> 00:07:00,400 We're going to get it properly festive, 140 00:07:00,440 --> 00:07:03,400 cos we're not just making a beautiful parcel. 141 00:07:03,440 --> 00:07:08,200 We're going to make a nice little Christmas cracker parcel. 142 00:07:08,240 --> 00:07:09,960 Cut them in half one way, 143 00:07:10,000 --> 00:07:12,840 and then cut them in half the other way. 144 00:07:15,960 --> 00:07:19,880 And now you start to understand what's going to happen, right? 145 00:07:19,920 --> 00:07:22,200 This incredible combo of cheese is going to melt 146 00:07:22,240 --> 00:07:26,080 inside this crispy pastry. 147 00:07:26,120 --> 00:07:30,560 Crunch, golden, hot, and then on the inside, 148 00:07:30,600 --> 00:07:32,560 oozy and delicious. 149 00:07:32,600 --> 00:07:35,800 I'll just take a little dish. 150 00:07:35,840 --> 00:07:38,000 Some extra virgin olive oil. 151 00:07:38,040 --> 00:07:42,720 Take a little brush and go around this pastry, like that. 152 00:07:45,840 --> 00:07:48,520 Then this is the fun bit. We're just going to roll them up. 153 00:07:50,360 --> 00:07:52,360 And then we can go to the end, 154 00:07:52,400 --> 00:07:55,120 pinch it nice and gently, and then twist it lightly, 155 00:07:55,160 --> 00:07:59,960 and what we've done is made a little edible Christmas cracker. 156 00:08:00,000 --> 00:08:01,440 Get yourself a tray. 157 00:08:01,480 --> 00:08:05,000 Oil the tray just so nothing sticks. 158 00:08:05,040 --> 00:08:07,080 And then you can cook it in a frying pan 159 00:08:07,120 --> 00:08:09,920 until golden and crisp, or you can pop it in a hot oven, 160 00:08:09,960 --> 00:08:14,600 and I think it's joyful and a bit sort of quirky and festive. 161 00:08:16,160 --> 00:08:18,200 I love it. 162 00:08:18,240 --> 00:08:19,920 Just brush it again. 163 00:08:25,120 --> 00:08:27,600 Just cover this in the fridge, easy. 164 00:08:27,640 --> 00:08:30,240 It's a nice little nibble, ready and raring to go. 165 00:08:30,280 --> 00:08:31,480 So, this one here, 166 00:08:31,520 --> 00:08:35,080 let's cook that now so I can show you what to expect. 167 00:08:35,120 --> 00:08:38,240 So, get a pan on, medium to medium-high heat. 168 00:08:38,280 --> 00:08:40,080 Just give it a little oil. 169 00:08:40,120 --> 00:08:41,600 Now, I just want to quickly talk 170 00:08:41,640 --> 00:08:44,720 about these beautiful winter salad leaves. 171 00:08:44,760 --> 00:08:47,280 I've given them a nice wash. 172 00:08:47,320 --> 00:08:51,680 The rocket, the kales, you know, these are amazing colours. 173 00:08:51,720 --> 00:08:53,280 So, what you might presume 174 00:08:53,320 --> 00:08:58,360 is a really boring time of year for salads, right, I disagree. 175 00:08:58,400 --> 00:08:59,880 I think it's really exciting. 176 00:08:59,920 --> 00:09:04,120 And then I'm going to just take a little clementine. 177 00:09:04,160 --> 00:09:07,800 We start being able to tell a very beautiful story. 178 00:09:09,040 --> 00:09:12,560 We'll take a drizzle of clementine, 179 00:09:12,600 --> 00:09:15,720 top that up with some lovely vinegar. 180 00:09:17,000 --> 00:09:20,280 And then just pour in some lovely extra virgin olive oil. 181 00:09:20,320 --> 00:09:23,520 Three parts oil to one part acid. 182 00:09:23,560 --> 00:09:24,880 A nice pinch of salt. 183 00:09:24,920 --> 00:09:27,200 A nice little pinch of pepper. 184 00:09:27,240 --> 00:09:31,640 Delicious. Crunch, tang... Gorgeous. 185 00:09:31,680 --> 00:09:35,680 And I'll do this obviously fresh when they come. 186 00:09:35,720 --> 00:09:37,120 Let's come back over here. 187 00:09:37,160 --> 00:09:39,000 The great thing about these is they cook in, 188 00:09:39,040 --> 00:09:40,120 like, three, four minutes 189 00:09:40,160 --> 00:09:42,840 and you can kind of do it in front of people while they all turn up. 190 00:09:42,880 --> 00:09:46,120 It's a brilliant way to start a party, I think. 191 00:09:46,160 --> 00:09:50,360 A nice little convincing blob of that lovely cranberry sauce. 192 00:09:50,400 --> 00:09:53,960 And then, when they get nice and golden, 193 00:09:54,000 --> 00:09:55,240 which is about now... 194 00:09:57,080 --> 00:09:59,280 Oh, the cheese is just thinking about coming out. 195 00:09:59,320 --> 00:10:00,320 I like that. 196 00:10:00,360 --> 00:10:01,520 That's always the dangerous bit, 197 00:10:01,560 --> 00:10:05,720 where it's perfect, oozy, crisp, golden. 198 00:10:05,760 --> 00:10:09,800 Take some of that nice, lovely winter salad. 199 00:10:09,840 --> 00:10:11,680 Just joyful colours. 200 00:10:21,240 --> 00:10:23,480 That's what we're talking about. That... 201 00:10:25,760 --> 00:10:26,920 Mmm! 202 00:10:28,520 --> 00:10:29,600 Whoa. 203 00:10:31,080 --> 00:10:32,960 That combo - 204 00:10:33,000 --> 00:10:39,320 hot, oozy cheese with a little mop-up of that cranberry sauce. 205 00:10:39,360 --> 00:10:43,200 The kind of crunchy, bitter, mustardy, and the sweet 206 00:10:43,240 --> 00:10:45,200 is a thing of joy. Mmm! 207 00:10:45,240 --> 00:10:47,240 My goodness. 208 00:10:47,280 --> 00:10:48,760 Didn't last long 209 00:10:48,800 --> 00:10:52,520 but it did exactly what I wanted it to do - wake up the taste buds. 210 00:10:52,560 --> 00:10:53,760 So, that's going to be brilliant. 211 00:10:53,800 --> 00:10:56,280 Knock out a load of those super quick, in a pan. 212 00:10:56,320 --> 00:10:57,800 Really, really tasty. 213 00:10:57,840 --> 00:10:59,960 I think my guests are going to love it. 214 00:11:03,800 --> 00:11:05,960 How much? Big one or small one? 215 00:11:06,000 --> 00:11:08,480 Big one! Thank you. 216 00:11:08,520 --> 00:11:10,520 We're going to make some decorations, OK? 217 00:11:10,560 --> 00:11:11,680 Ooh! 218 00:11:11,720 --> 00:11:13,280 Not long till Santa comes. 219 00:11:13,320 --> 00:11:14,960 Yay! It's Christmas. 220 00:11:15,000 --> 00:11:16,320 HE LAUGHS 221 00:11:23,720 --> 00:11:25,360 Let's go and find some pine cones. 222 00:11:25,400 --> 00:11:27,400 Yay! OK? Go, go, go, go. 223 00:11:27,440 --> 00:11:29,440 I can do it! 224 00:11:29,480 --> 00:11:30,880 There's pine cones here. 225 00:11:30,920 --> 00:11:31,920 Good lad. 226 00:11:31,960 --> 00:11:33,520 We'll dry them, string them up, 227 00:11:33,560 --> 00:11:36,000 and then we can spray them colours as well. 228 00:11:36,040 --> 00:11:38,800 Ooh, there's loads! Where? River, there's, like, a million. 229 00:11:38,840 --> 00:11:40,080 Oh! 230 00:11:40,120 --> 00:11:42,960 This is going to take, like, ten hours. 231 00:11:48,560 --> 00:11:51,120 I want to cook something that's going to be perfect 232 00:11:51,160 --> 00:11:52,400 for my winter party guests, 233 00:11:52,440 --> 00:11:55,000 standing here, just enjoying it, having a little drink-up. 234 00:11:55,040 --> 00:11:56,680 Something that's going to make you feel good. 235 00:11:56,720 --> 00:11:59,440 And I want to celebrate a beautiful winter veggie, 236 00:11:59,480 --> 00:12:02,280 cauliflower, and its cousin, romanesco. 237 00:12:05,880 --> 00:12:09,520 To treat my guests to a veggie extravaganza tomorrow, 238 00:12:09,560 --> 00:12:12,600 this gorgeous winter cauliflower is sensational 239 00:12:12,640 --> 00:12:15,640 when paired with the last of autumn's romanesco 240 00:12:15,680 --> 00:12:17,840 in an easy, cheesy sauce, 241 00:12:17,880 --> 00:12:21,840 all wrapped up like a present in layers of home-made pasta. 242 00:12:21,880 --> 00:12:25,560 My Christmas cauliflower lasagne is a brilliant get-ahead dish 243 00:12:25,600 --> 00:12:27,280 to cook for a celebration. 244 00:12:30,120 --> 00:12:31,640 If you travel around Italy, 245 00:12:31,680 --> 00:12:35,080 loads and loads of lasagnes are not meat-based. 246 00:12:35,120 --> 00:12:37,040 They could be celebrating all kinds of veggies 247 00:12:37,080 --> 00:12:39,400 at different times of the year, and I love that. 248 00:12:39,440 --> 00:12:42,000 So, what I'm going to do is start off the story 249 00:12:42,040 --> 00:12:46,040 with four cloves of garlic, just finely sliced, 250 00:12:46,080 --> 00:12:49,400 and I'm going to braise off the veggies. 251 00:12:49,440 --> 00:12:53,440 So, get a casserole pan on a nice high heat. 252 00:12:53,480 --> 00:12:56,320 Four tablespoons of olive oil in there, 253 00:12:56,360 --> 00:12:58,960 and go in with the garlic. 254 00:12:59,000 --> 00:13:03,360 I've got some beautiful, fresh lemon thyme. 255 00:13:03,400 --> 00:13:05,120 Pick off the leaves. 256 00:13:05,160 --> 00:13:10,280 Broccoli, cauliflower, and romanesco love a little spice, 257 00:13:10,320 --> 00:13:14,040 so we're going to take just a little bit of chilli. 258 00:13:14,080 --> 00:13:16,880 So, half into this over here. 259 00:13:16,920 --> 00:13:20,000 Then we're going to come on to the leeks. 260 00:13:20,040 --> 00:13:21,720 I've given them a nice little wash 261 00:13:21,760 --> 00:13:24,840 and I'm going to use this half right here. 262 00:13:24,880 --> 00:13:26,280 I will not waste these. 263 00:13:26,320 --> 00:13:29,160 Soups, stews, and anything else you can think of. 264 00:13:29,200 --> 00:13:32,000 The white part of the leeks, they're sweeter, 265 00:13:32,040 --> 00:13:34,520 they're more tender, and really, really delicious. 266 00:13:34,560 --> 00:13:39,080 Just cut them in half like that, and then just finely slice them. 267 00:13:39,120 --> 00:13:42,080 Actually, leeks are a fantastic thing to grow 268 00:13:42,120 --> 00:13:44,840 if you're going to try something new. 269 00:13:44,880 --> 00:13:47,760 You can harvest from August, all the way through winter, 270 00:13:47,800 --> 00:13:49,240 sometimes into spring. 271 00:13:49,280 --> 00:13:53,280 Give it a little light seasoning now with salt and pepper. 272 00:13:53,320 --> 00:13:54,960 I'm going to turn the heat up, 273 00:13:55,000 --> 00:13:57,760 and then let's have a little look at the cauliflower. 274 00:13:57,800 --> 00:13:59,880 They're a classic winter veg. 275 00:13:59,920 --> 00:14:01,640 Just take the florets off 276 00:14:01,680 --> 00:14:05,280 and just separate the stalks from the flowers, like that. 277 00:14:06,720 --> 00:14:10,400 And what we want to do is cook these flowery parts slightly less 278 00:14:10,440 --> 00:14:11,600 than the stalks. 279 00:14:11,640 --> 00:14:14,080 Now, the stalks, these will be cooked down. 280 00:14:17,120 --> 00:14:19,120 Now, let's have a look at this romanesco. 281 00:14:19,160 --> 00:14:21,080 Some people call it posh cauliflower. 282 00:14:21,120 --> 00:14:23,440 These are in season from the end of summer 283 00:14:23,480 --> 00:14:26,480 to the end of autumn, but it's still beautiful. 284 00:14:26,520 --> 00:14:28,240 Take these little florets off. 285 00:14:30,080 --> 00:14:33,160 Actually, the stalk has got a completely different flavour, 286 00:14:33,200 --> 00:14:38,560 and if you can cook it down and caramelise it, 287 00:14:38,600 --> 00:14:40,880 you're going to get savoury, almost, dare I say it, 288 00:14:40,920 --> 00:14:43,560 meaty tones, which you can get. 289 00:14:43,600 --> 00:14:44,920 You really can. 290 00:14:48,560 --> 00:14:50,240 I love cooking out here. 291 00:14:50,280 --> 00:14:51,640 I couldn't be happier. 292 00:14:51,680 --> 00:14:54,200 Got me fairy lights on, a few candles. 293 00:14:55,480 --> 00:14:59,000 Nice little cook-up, people you love coming round. 294 00:14:59,040 --> 00:15:00,400 I just love it. 295 00:15:02,520 --> 00:15:04,520 So, look, it's on full whack now. 296 00:15:04,560 --> 00:15:08,240 After about five minutes, we're going to add white wine - 297 00:15:08,280 --> 00:15:13,240 a nice, generous glass - and then a little knob of butter. 298 00:15:14,880 --> 00:15:16,320 Put a lid on top. 299 00:15:16,360 --> 00:15:20,120 So, next up, I want to show you a really, really clever way 300 00:15:20,160 --> 00:15:22,960 to make white sauce with a different technique. 301 00:15:23,000 --> 00:15:24,680 So, normally, when you make a white sauce, 302 00:15:24,720 --> 00:15:27,520 you take equal quantities of butter and flour 303 00:15:27,560 --> 00:15:29,560 and you just fry it off gently. 304 00:15:29,600 --> 00:15:32,440 And then you start adding infused milk, 305 00:15:32,480 --> 00:15:34,080 but it takes quite a long time. 306 00:15:34,120 --> 00:15:37,000 So, instead of making a bechamel sauce, 307 00:15:37,040 --> 00:15:38,800 this is called a beurre manie. 308 00:15:38,840 --> 00:15:41,120 Put two litres of whole milk, 309 00:15:41,160 --> 00:15:44,240 or any of your chosen milk, in there, right? 310 00:15:44,280 --> 00:15:46,360 Bring it up to a simmer. 311 00:15:46,400 --> 00:15:48,680 We're going to infuse it with herbs. 312 00:15:48,720 --> 00:15:52,000 Sage, rosemary, marjoram, thyme. 313 00:15:52,040 --> 00:15:54,240 Those herbs are going to perfume that milk. 314 00:15:54,280 --> 00:15:55,520 It's going to be delicious. 315 00:15:55,560 --> 00:15:58,440 Then I'll thicken it with a different technique. 316 00:15:58,480 --> 00:16:00,880 What is cool about beurre manie is you take 317 00:16:00,920 --> 00:16:04,280 the same equal quantity of flour and butter, 318 00:16:04,320 --> 00:16:07,520 just mix the butter and flour together, 319 00:16:07,560 --> 00:16:09,800 and then what you've got is something 320 00:16:09,840 --> 00:16:12,320 that you can add in, nugget at a time, 321 00:16:12,360 --> 00:16:14,840 to any broth, any casserole, 322 00:16:14,880 --> 00:16:16,560 any stew, any soup, 323 00:16:16,600 --> 00:16:18,200 to thicken it and enrich it. 324 00:16:18,240 --> 00:16:19,440 It's a brilliant little technique. 325 00:16:19,480 --> 00:16:20,880 So, if you've ever made a little casserole 326 00:16:20,920 --> 00:16:22,920 when it tastes great but it's a little bit thin, 327 00:16:22,960 --> 00:16:25,120 you just add a little bit of that, super cool, 328 00:16:25,160 --> 00:16:29,000 and that's what I'm going to use to thicken the milk here 329 00:16:29,040 --> 00:16:30,480 and make a lovely white sauce. 330 00:16:30,520 --> 00:16:32,760 So, look, you can hear now... SIZZLING 331 00:16:32,800 --> 00:16:34,600 ..right, this is frying. 332 00:16:34,640 --> 00:16:38,080 Beautiful. Let's go in with these veggies, 333 00:16:38,120 --> 00:16:41,840 like that, and then I'm going to add some water. 334 00:16:43,280 --> 00:16:45,080 About half a pint. 335 00:16:45,120 --> 00:16:48,080 A little seasoning of salt and pepper. 336 00:16:48,120 --> 00:16:49,120 And let that cook 337 00:16:49,160 --> 00:16:51,560 for another 20 minutes or half an hour, 338 00:16:51,600 --> 00:16:55,360 and then over here, remove the herbs. 339 00:16:55,400 --> 00:17:01,680 Take this beurre manie and just add little nuggets of it, 340 00:17:01,720 --> 00:17:03,800 and that'll thicken. 341 00:17:03,840 --> 00:17:05,360 You're enriching it, too. 342 00:17:07,120 --> 00:17:09,560 So, look, that's ticking away. 343 00:17:09,600 --> 00:17:12,360 What I'm going to do now is make some pasta, 344 00:17:12,400 --> 00:17:14,960 and you don't have to do this for this lasagne. 345 00:17:15,000 --> 00:17:17,600 You can buy the dried stuff or the fresh stuff already done, 346 00:17:17,640 --> 00:17:18,800 which is brilliant, 347 00:17:18,840 --> 00:17:22,320 but I want to show you how easy it is to make your own pasta. 348 00:17:22,360 --> 00:17:24,880 500g of flour. 349 00:17:24,920 --> 00:17:27,800 Now, this is tipo 00, which is pasta flour. 350 00:17:27,840 --> 00:17:29,640 It just means it's finer. 351 00:17:29,680 --> 00:17:32,520 You can use regular flour if that's all you've got. 352 00:17:32,560 --> 00:17:36,400 And we're going to use five eggs to 500g of flour, right? 353 00:17:36,440 --> 00:17:37,760 Super simple. 354 00:17:44,720 --> 00:17:48,400 Just give it a nice little beat, like that. 355 00:17:48,440 --> 00:17:51,400 Bring in the flour. It gets thicker and thicker. 356 00:17:51,440 --> 00:17:53,960 Just use your fingers just to bring it in, like that. 357 00:18:01,880 --> 00:18:05,840 So, just knead this, and in no time at all, 358 00:18:05,880 --> 00:18:07,480 you'll start cleaning the table. 359 00:18:13,040 --> 00:18:16,120 Stretch it and mix it and roll it. 360 00:18:17,880 --> 00:18:22,720 And then you have home-made pasta. 361 00:18:22,760 --> 00:18:24,560 I'm going to let that relax a little bit, 362 00:18:24,600 --> 00:18:27,240 so I'll just put a cloth over it. 363 00:18:27,280 --> 00:18:30,360 Back here, the white sauce is done, 364 00:18:30,400 --> 00:18:34,720 but I want to flavour it with some amazing British cheeses. 365 00:18:34,760 --> 00:18:38,200 I'll do about 150g of cheddar. 366 00:18:40,440 --> 00:18:43,080 Then I'm going to use a Lancashire cheese. 367 00:18:43,120 --> 00:18:44,920 More tangy. 368 00:18:44,960 --> 00:18:47,880 Another 150g. 369 00:18:47,920 --> 00:18:52,840 And just use the residual heat here to melt the cheese, 370 00:18:52,880 --> 00:18:54,440 almost like a fondue. 371 00:18:54,480 --> 00:18:56,320 Oh-ho-ho! 372 00:18:56,360 --> 00:18:59,960 Right, let's put this lasagne together. 373 00:19:00,000 --> 00:19:03,520 So, cut the pasta into four. 374 00:19:05,480 --> 00:19:09,240 I'm going to take a pasta machine. Just saves a bit of time. 375 00:19:14,440 --> 00:19:18,440 You can nick a little bit of flour to stop it sticking. 376 00:19:18,480 --> 00:19:22,440 Every time I put it through, I'm going to take it down a notch, 377 00:19:22,480 --> 00:19:24,320 which means it goes thinner. 378 00:19:24,360 --> 00:19:27,440 So, it's really, really simple to do. 379 00:19:27,480 --> 00:19:30,800 Absolutely, you can use a rolling pin... 380 00:19:32,640 --> 00:19:37,800 ..and what you're going to get is a really elegant, fine pasta. 381 00:19:43,440 --> 00:19:46,360 Look at that. Hallelujah. 382 00:19:48,120 --> 00:19:50,920 I'm just putting olive oil in this dish. 383 00:19:50,960 --> 00:19:55,240 Take that pasta and put it in the middle, like that. 384 00:19:55,280 --> 00:19:58,080 So, we go back up to the thickest setting again. 385 00:20:00,160 --> 00:20:02,280 Going down a notch every time. 386 00:20:05,480 --> 00:20:07,040 It's good fun. 387 00:20:13,280 --> 00:20:15,040 So, this is what you might refer to as 388 00:20:15,080 --> 00:20:17,240 a normal lasagne sheet, right? 389 00:20:17,280 --> 00:20:19,040 But of course, we've got this. 390 00:20:19,080 --> 00:20:21,360 That's the advantage of making your pasta. 391 00:20:21,400 --> 00:20:23,440 We're going to layer up inside as per usual, 392 00:20:23,480 --> 00:20:25,480 but around the edge, we can wrap it up 393 00:20:25,520 --> 00:20:28,280 so it's like a closed, beautiful vessel of lasagne. 394 00:20:28,320 --> 00:20:31,920 It's going to look and feel completely different. 395 00:20:31,960 --> 00:20:34,720 Up the edges and around the sides. 396 00:20:34,760 --> 00:20:36,560 Let's make this dish. 397 00:20:38,080 --> 00:20:41,680 Do a nice little layer of the cauliflower. 398 00:20:45,360 --> 00:20:49,640 And I'd say four spoons, like this, of white sauce. 399 00:20:52,640 --> 00:20:55,640 A blue cheese of your choice, just a few little nuggets. 400 00:20:57,960 --> 00:21:00,920 So, now we can go to our little slices 401 00:21:00,960 --> 00:21:03,000 and layer it up... 402 00:21:03,040 --> 00:21:04,480 ..like that. 403 00:21:05,720 --> 00:21:07,200 And repeat. 404 00:21:25,960 --> 00:21:27,240 That last layer, 405 00:21:27,280 --> 00:21:29,920 just use your spoon to push it right down, 406 00:21:29,960 --> 00:21:32,320 and then we start bringing in the sides, 407 00:21:32,360 --> 00:21:35,920 and you can move it in and around, like that. 408 00:21:39,120 --> 00:21:43,400 And it's like a little lasagne Christmas present. 409 00:21:43,440 --> 00:21:47,080 Take a little bit of that cheese over the top. 410 00:21:48,960 --> 00:21:51,960 Then, rosemary and garlicky breadcrumbs 411 00:21:52,000 --> 00:21:53,800 are a thing of joy. 412 00:21:53,840 --> 00:21:56,200 You can make this one or even two days 413 00:21:56,240 --> 00:21:57,840 before when you need it, 414 00:21:57,880 --> 00:22:00,720 so it's a really good get-ahead recipe. 415 00:22:00,760 --> 00:22:04,560 This is going to go into the oven for about one hour, 416 00:22:04,600 --> 00:22:07,000 maybe one hour 20 minutes, until golden, 417 00:22:07,040 --> 00:22:08,440 blipping, and delicious. 418 00:22:08,480 --> 00:22:11,440 Very importantly, it's going to go at the bottom of the oven 419 00:22:11,480 --> 00:22:12,920 and you get a nice, crispy base. 420 00:22:12,960 --> 00:22:17,080 170 degrees Celsius, which is 325 Fahrenheit, 421 00:22:17,120 --> 00:22:20,920 and that, my friends, is going to be a beautiful, beautiful thing. 422 00:22:29,800 --> 00:22:32,800 The smell is amazing. 423 00:22:32,840 --> 00:22:34,360 Oh-ho-ho-ho! 424 00:22:36,080 --> 00:22:39,320 This is why I love this kind of dish. 425 00:22:39,360 --> 00:22:41,560 By having that pasta around the outside, 426 00:22:41,600 --> 00:22:43,720 it really does seal it all in. 427 00:22:43,760 --> 00:22:46,400 Oh, did you see that? Did you see that? Look. Edge. 428 00:22:46,440 --> 00:22:47,480 HE CHUCKLES 429 00:22:47,520 --> 00:22:49,560 That is what it's all about - the edge. 430 00:22:49,600 --> 00:22:50,920 Oh. 431 00:22:50,960 --> 00:22:53,080 And the layers. 432 00:22:53,120 --> 00:22:55,440 Look at that. Wow. 433 00:22:56,760 --> 00:23:01,480 Creamy leeks, and cauliflower, and the romanesco. 434 00:23:01,520 --> 00:23:04,360 Right, get amongst it. Oh. 435 00:23:16,440 --> 00:23:18,480 Mmm! 436 00:23:18,520 --> 00:23:19,800 Mmm. 437 00:23:19,840 --> 00:23:21,200 Wow. 438 00:23:21,240 --> 00:23:23,080 The breadcrumbs give you that crunch. 439 00:23:23,120 --> 00:23:25,080 The outside pasta is crunchy. 440 00:23:25,120 --> 00:23:28,520 Then the inside pasta is so, so delicate, 441 00:23:28,560 --> 00:23:30,800 like silk handkerchiefs. 442 00:23:30,840 --> 00:23:32,400 Then you get that deep flavour 443 00:23:32,440 --> 00:23:34,440 from the cauliflower and the romanesco, 444 00:23:34,480 --> 00:23:36,880 and then in the background is a little "Whang!" 445 00:23:36,920 --> 00:23:40,440 of that beautiful blue cheese, just a little kind of kick. 446 00:23:43,040 --> 00:23:44,200 Wow! 447 00:23:45,680 --> 00:23:48,120 If you're out and about and you see cauliflowers, 448 00:23:48,160 --> 00:23:49,680 romanescos, leeks, 449 00:23:49,720 --> 00:23:52,440 get them in your basket and have a little cook-up. 450 00:23:52,480 --> 00:23:55,280 What a pleasure, and what a lasagne. 451 00:23:55,320 --> 00:23:57,560 I think my guests are going to love it. 452 00:24:02,800 --> 00:24:05,200 I'm getting more. 453 00:24:05,240 --> 00:24:06,360 Ooh! 454 00:24:06,400 --> 00:24:08,240 This one's a cool one. 455 00:24:08,280 --> 00:24:11,440 Dad, it's overflowing now. Like, actually, really. 456 00:24:11,480 --> 00:24:13,880 Right, I think we've got enough. 457 00:24:13,920 --> 00:24:15,920 Right, let's go and decorate. 458 00:24:25,120 --> 00:24:26,440 Now, look at these, River. 459 00:24:27,520 --> 00:24:28,640 Ooh! 460 00:24:28,680 --> 00:24:30,720 You go and hang one on all nicely for me. 461 00:24:30,760 --> 00:24:36,120 This is almost just like tinsel. 462 00:24:36,160 --> 00:24:37,360 What do you think? 463 00:24:37,400 --> 00:24:39,360 That's amazing! 464 00:24:44,200 --> 00:24:47,720 I wanted to do a beautiful dessert celebrating walnuts. 465 00:24:47,760 --> 00:24:51,680 Perfectly in season right now, they're picked in autumn time, 466 00:24:51,720 --> 00:24:53,840 then they're dried, and that's why now, 467 00:24:53,880 --> 00:24:56,560 a few months later, we get them in abundance. 468 00:24:56,600 --> 00:24:59,120 They're pretty much in every home in the country, 469 00:24:59,160 --> 00:25:02,000 the classic Christmas nut that you'd have a cracker for. 470 00:25:02,040 --> 00:25:04,560 And look at them. These are beautiful. 471 00:25:04,600 --> 00:25:08,760 So, let me take you on a journey of this incredible dessert. 472 00:25:12,120 --> 00:25:14,040 These winter nuts are getting 473 00:25:14,080 --> 00:25:16,840 the best Christmas party makeover ever. 474 00:25:16,880 --> 00:25:18,680 I'm whizzing them up with medjool dates 475 00:25:18,720 --> 00:25:21,240 and festive spices and giving them a bath 476 00:25:21,280 --> 00:25:26,000 in the most outrageously delicious, fudgy, coffee, caramely sauce. 477 00:25:26,040 --> 00:25:29,960 My sticky toffee coffee pudding will be the perfect end 478 00:25:30,000 --> 00:25:31,600 to my party tomorrow. 479 00:25:33,280 --> 00:25:34,600 Yep, you heard it right. 480 00:25:34,640 --> 00:25:37,760 This is the coming together of my favourite dessert 481 00:25:37,800 --> 00:25:41,200 in the world, sticky toffee pudding, with a coffee and walnut cake. 482 00:25:41,240 --> 00:25:43,120 Super simple. Super quick. 483 00:25:43,160 --> 00:25:45,400 You throw it all into a food processor. 484 00:25:45,440 --> 00:25:47,800 So, first up, let's get the thing 485 00:25:47,840 --> 00:25:50,320 that gives you that amazing toffee, 486 00:25:50,360 --> 00:25:53,720 kind of fudgy flavour, and that's medjool dates. 487 00:25:53,760 --> 00:25:57,000 So, 450g of these stoned medjool dates 488 00:25:57,040 --> 00:25:58,720 into a food processor. 489 00:25:58,760 --> 00:26:02,640 And we're going to pour over the top some boiling water. 490 00:26:02,680 --> 00:26:06,280 300ml in there. 491 00:26:06,320 --> 00:26:11,160 Then we're going to add just a level teaspoon of cinnamon 492 00:26:11,200 --> 00:26:16,400 and one whole nutmeg - a classic flavour of Christmas. 493 00:26:18,280 --> 00:26:20,840 So, finely grate the nutmeg... 494 00:26:23,840 --> 00:26:25,720 ..and give it a nice little whizz-up. 495 00:26:32,120 --> 00:26:33,880 It really does smell amazing. 496 00:26:33,920 --> 00:26:36,640 Now, a little handful of walnuts. 497 00:26:36,680 --> 00:26:41,840 Let's just say, like, 50g, just to lightly flavour that sponge. 498 00:26:47,520 --> 00:26:51,640 And then 170g of golden caster sugar. 499 00:26:53,360 --> 00:26:57,000 170g of muscovado sugar. 500 00:26:57,040 --> 00:27:00,800 Then 170g of beautiful butter. 501 00:27:00,840 --> 00:27:02,800 So, very easy to remember. 502 00:27:02,840 --> 00:27:04,840 Get that beating together. 503 00:27:07,800 --> 00:27:10,360 We're going to go in with four eggs. 504 00:27:19,360 --> 00:27:23,480 Once the eggs are in, we can go in with 340g of self-raising flour 505 00:27:23,520 --> 00:27:27,320 to give it that lovely, fluffy texture. 506 00:27:27,360 --> 00:27:30,400 A nice little pinch of salt, 507 00:27:30,440 --> 00:27:32,720 and then a last couple of pulses. 508 00:27:37,160 --> 00:27:39,200 Right, so, 509 00:27:39,240 --> 00:27:41,960 we've got our batter ready and raring to go. 510 00:27:42,000 --> 00:27:43,440 I'm going to make it extra special 511 00:27:43,480 --> 00:27:45,360 for Christmas time by using a bundt tin. 512 00:27:45,400 --> 00:27:47,160 It comes out like a beautiful crown. 513 00:27:47,200 --> 00:27:49,560 It makes everything really, really special, 514 00:27:49,600 --> 00:27:52,240 but you can use whatever you've got your hands on. 515 00:27:52,280 --> 00:27:54,920 Just take a little bit of this butter 516 00:27:54,960 --> 00:27:59,560 and rub it around the edge of this mould 517 00:27:59,600 --> 00:28:03,840 and then just take a little bit of flour, like that, 518 00:28:03,880 --> 00:28:08,440 and then just move it all the way around. 519 00:28:08,480 --> 00:28:11,320 And this creates a little layer that makes it, 520 00:28:11,360 --> 00:28:14,040 I think, impossible to stick. 521 00:28:14,080 --> 00:28:15,640 Good to go. 522 00:28:15,680 --> 00:28:18,800 In we go now with our beautiful batter. 523 00:28:20,440 --> 00:28:21,680 Look at that colour. 524 00:28:25,400 --> 00:28:26,760 So, let's get this in the oven. 525 00:28:26,800 --> 00:28:30,240 The oven is preheated to 180 degrees Celsius, 526 00:28:30,280 --> 00:28:32,400 which is 350 Fahrenheit, 527 00:28:32,440 --> 00:28:34,880 so we'll cook that for 45 minutes. 528 00:28:34,920 --> 00:28:37,080 So, while the pudding cooks, 529 00:28:37,120 --> 00:28:40,800 let's make the most outrageous sauce - 530 00:28:40,840 --> 00:28:46,440 kind of caramel, kind of fudgy, with the walnuts and the coffee. 531 00:28:46,480 --> 00:28:47,640 I love it. 532 00:28:47,680 --> 00:28:51,960 So, 250g of butter into a pan. 533 00:28:52,000 --> 00:28:55,640 Then I'll cover it with 125g of golden castor sugar, 534 00:28:55,680 --> 00:29:00,320 125g of that dark muscovado sugar. 535 00:29:00,360 --> 00:29:02,120 That's going to give it amazing flavour. 536 00:29:02,160 --> 00:29:04,040 So, let the butter melt. 537 00:29:04,080 --> 00:29:07,440 That will in turn start to melt the beautiful sugar. 538 00:29:07,480 --> 00:29:12,040 Now we're going to add in 50ml of coffee 539 00:29:12,080 --> 00:29:13,960 and about 50ml of rum. 540 00:29:17,880 --> 00:29:20,200 And let that come to a nice little boil. 541 00:29:20,240 --> 00:29:23,160 Look at that. Oh-ho-ho-ho! 542 00:29:26,120 --> 00:29:27,840 Smells amazing. 543 00:29:27,880 --> 00:29:33,800 And then we're going to go in with 300ml of beautiful double cream. 544 00:29:33,840 --> 00:29:35,680 Wow. 545 00:29:35,720 --> 00:29:38,560 You know that that's going to be good. 546 00:29:38,600 --> 00:29:40,560 A couple of handfuls of the nuts go in - 547 00:29:40,600 --> 00:29:43,000 those incredible seasonal walnuts. 548 00:29:43,040 --> 00:29:44,840 I'll turn it down to a low, 549 00:29:44,880 --> 00:29:46,960 let it simmer for, like, five minutes. 550 00:29:47,000 --> 00:29:48,280 It'll thicken up. 551 00:29:48,320 --> 00:29:50,880 And when that pudding comes out the oven, we'll flip it out 552 00:29:50,920 --> 00:29:54,560 and brush it with that gorgeous sauce and put some nuts on top. 553 00:29:54,600 --> 00:29:58,960 This is going to be a proper festive celebration dessert. 554 00:30:09,640 --> 00:30:11,280 Smells amazing. 555 00:30:11,320 --> 00:30:13,840 Just let it cool down for a second. 556 00:30:13,880 --> 00:30:17,920 Get a nice little cake stand, put it on top like that, 557 00:30:17,960 --> 00:30:21,000 flip it, tap it... 558 00:30:22,520 --> 00:30:24,200 ..and there you go. 559 00:30:24,240 --> 00:30:27,440 Now, the best bit is this bit, 560 00:30:27,480 --> 00:30:32,920 where we take this amazing sauce and start brushing it 561 00:30:32,960 --> 00:30:35,120 onto the sponge while it's still hot, 562 00:30:35,160 --> 00:30:38,120 and what's beautiful is, as this cools down, 563 00:30:38,160 --> 00:30:40,400 it creates this little snappy layer, 564 00:30:40,440 --> 00:30:42,120 and it also protects the sponge 565 00:30:42,160 --> 00:30:44,200 and keeps it really moist on the inside. 566 00:30:44,240 --> 00:30:47,280 So, once you've given it a good old dousing, 567 00:30:47,320 --> 00:30:49,400 right around the inside as well, 568 00:30:49,440 --> 00:30:53,680 take some of those walnuts and just lay them on the top. 569 00:31:01,160 --> 00:31:03,160 And they're shining and beautiful. 570 00:31:03,200 --> 00:31:07,520 That is an incredible sticky toffee pudding 571 00:31:07,560 --> 00:31:13,440 dressed up as a sticky toffee coffee and walnut pudding. 572 00:31:15,480 --> 00:31:17,200 Ready to party. 573 00:31:17,240 --> 00:31:21,160 Serve that with some ice cream, some custard, some double cream, 574 00:31:21,200 --> 00:31:22,920 whatever you fancy. 575 00:31:22,960 --> 00:31:25,040 I reckon they're going to love it. 576 00:31:29,880 --> 00:31:32,720 That's another thing ticked off the list. 577 00:31:32,760 --> 00:31:34,400 Right, it's the party tomorrow, 578 00:31:34,440 --> 00:31:36,440 so it's time to get my beauty sleep. 579 00:31:44,520 --> 00:31:47,120 It's the day of my Christmas party, 580 00:31:47,160 --> 00:31:50,240 and because I cooked most of the menu yesterday, 581 00:31:50,280 --> 00:31:52,440 all I've got to do is prep my main course. 582 00:31:52,480 --> 00:31:54,320 Oh, and finish doing the tree. 583 00:31:57,480 --> 00:31:59,680 I think you're doing a good job, Rivs. 584 00:31:59,720 --> 00:32:01,640 I'm very good at decorating. 585 00:32:08,880 --> 00:32:11,760 I think root veg often get a bad rep, 586 00:32:11,800 --> 00:32:15,160 but it's an incredible world, and in the wintertime, 587 00:32:15,200 --> 00:32:17,000 you've got some crackers available. 588 00:32:17,040 --> 00:32:19,040 Parsnips is one of my favourites. 589 00:32:19,080 --> 00:32:21,320 They're going to be in the supermarkets right now. 590 00:32:21,360 --> 00:32:23,200 In the winter, all these parsnips, 591 00:32:23,240 --> 00:32:25,760 they're not growing, but it's also not going off. 592 00:32:25,800 --> 00:32:27,240 It's staying really, really fresh, 593 00:32:27,280 --> 00:32:29,960 and it'll stay fresh for, like, four months, which is brilliant. 594 00:32:30,000 --> 00:32:32,200 So, every time I need a batch of parsnips, 595 00:32:32,240 --> 00:32:35,120 come out and just dig them up and they will be delicious. 596 00:32:35,160 --> 00:32:36,560 Let's get one up. 597 00:32:36,600 --> 00:32:40,120 What we've got is a massive humdinger. 598 00:32:40,160 --> 00:32:43,200 HE CHUCKLES Just brilliant. 599 00:32:43,240 --> 00:32:46,880 They used to be Britain's chosen, favoured root veg. 600 00:32:46,920 --> 00:32:49,040 We use it in so many different ways, 601 00:32:49,080 --> 00:32:51,960 and they're so sweet, we even used it like a sugar. 602 00:32:52,000 --> 00:32:55,080 But as soon as the potatoes turned up from South America, 603 00:32:55,120 --> 00:32:58,680 these were kicked to the kerb, thought of as frumpy, 604 00:32:58,720 --> 00:33:01,760 but chefs have been bringing back the swedes, the turnips, 605 00:33:01,800 --> 00:33:03,720 the parsnips, the celeriacs, 606 00:33:03,760 --> 00:33:06,040 and doing incredible things with them. 607 00:33:06,080 --> 00:33:08,280 I'm also going to get some other veggies 608 00:33:08,320 --> 00:33:09,600 that are good at this time of year. 609 00:33:09,640 --> 00:33:11,560 They're not winter veg but they've survived. 610 00:33:11,600 --> 00:33:13,520 I've got the beets here. 611 00:33:13,560 --> 00:33:15,200 Lovely beetroots. 612 00:33:16,240 --> 00:33:20,920 And then there's another root veg, classic carrots. 613 00:33:20,960 --> 00:33:23,920 So, very similar in season to the beets. 614 00:33:25,040 --> 00:33:30,000 And I'm also going to dig up a little celeriac. 615 00:33:30,040 --> 00:33:35,760 Look, you can kind of start to see how important the roots are, 616 00:33:35,800 --> 00:33:41,320 and they're going deep for moisture, water, nutrition. 617 00:33:41,360 --> 00:33:45,120 This will kind of be sucking a certain selection of nutrition 618 00:33:45,160 --> 00:33:46,440 out of the soil, 619 00:33:46,480 --> 00:33:49,640 so we never grow the same thing in the same place. 620 00:33:49,680 --> 00:33:52,000 We'll always rotate it, and this stuff, 621 00:33:52,040 --> 00:33:55,760 it might look gnarly and dark and mysterious, 622 00:33:55,800 --> 00:33:57,640 but once that's scrubbed up, 623 00:33:57,680 --> 00:33:59,960 a little bit like me on a Friday night, 624 00:34:00,000 --> 00:34:02,880 inside is just a load of gorgeousness. 625 00:34:04,160 --> 00:34:06,760 Right, I've got some scrubbing to do. 626 00:34:16,640 --> 00:34:19,360 I'm turning these frumpy, wonky root veg 627 00:34:19,400 --> 00:34:23,200 into the belle of the winter ball, using the Hasselback technique. 628 00:34:23,240 --> 00:34:27,480 Then, taking inspiration from the warmth of Caribbean flavours, 629 00:34:27,520 --> 00:34:28,880 plus a few additions, 630 00:34:28,920 --> 00:34:30,360 I'm going to roast them 631 00:34:30,400 --> 00:34:33,360 in my version of a festive jerk-inspired rub. 632 00:34:33,400 --> 00:34:36,680 Paired with chicken, sausage, and bacon kebabs, 633 00:34:36,720 --> 00:34:38,960 my Hasselback root veg and party skewers 634 00:34:39,000 --> 00:34:42,240 will really get your guests in the party mood. 635 00:34:43,120 --> 00:34:45,880 Now, you may know Hasselback potatoes already, 636 00:34:45,920 --> 00:34:48,560 but that technique is going to take these root veggies 637 00:34:48,600 --> 00:34:50,320 to the next level. 638 00:34:50,360 --> 00:34:51,680 So, let me show you how to do it. 639 00:34:51,720 --> 00:34:53,960 These lovely beets and purple carrots, 640 00:34:54,000 --> 00:34:56,720 if you cook these or roast these, once cut, 641 00:34:56,760 --> 00:34:59,480 with any other veg that are white or different colours, 642 00:34:59,520 --> 00:35:01,320 they will all become purple, right? 643 00:35:01,360 --> 00:35:02,960 So, I'm going to do two trays - 644 00:35:03,000 --> 00:35:05,280 the reds, and then all of these. 645 00:35:05,320 --> 00:35:08,640 HE LAUGHS Look at that. That's just brilliant. 646 00:35:08,680 --> 00:35:09,960 Now, you can use 647 00:35:10,000 --> 00:35:13,120 either two chopsticks like this 648 00:35:13,160 --> 00:35:16,280 or two sort of similar-sized spoons, 649 00:35:16,320 --> 00:35:18,640 and basically what that's going to do 650 00:35:18,680 --> 00:35:21,360 is stop the knife going all the way through the vegetable. 651 00:35:21,400 --> 00:35:24,160 If you just take a little parsnip like this, 652 00:35:24,200 --> 00:35:29,480 we can slice all the way down, every half a centimetre. 653 00:35:29,520 --> 00:35:31,880 It allows seasonings and marinades 654 00:35:31,920 --> 00:35:35,400 and rubs to really get into the heart of the veggie, 655 00:35:35,440 --> 00:35:39,080 and what you end up with is this fantastic little concertina effect, 656 00:35:39,120 --> 00:35:40,720 so it helps you cook it, flavour it, 657 00:35:40,760 --> 00:35:42,840 and it looks pretty cool, too. 658 00:35:42,880 --> 00:35:46,080 So, let's just rummage through a whole bunch of these. 659 00:35:46,120 --> 00:35:49,000 And you can kind of get faster at it, 660 00:35:49,040 --> 00:35:52,640 and you can pretty much Hasselback anything, literally. 661 00:35:52,680 --> 00:35:55,680 Carrots, turnips. I've done aubergines. 662 00:35:56,920 --> 00:35:58,040 How cool is that? 663 00:35:58,080 --> 00:36:00,000 Yellow carrot. Love it. 664 00:36:10,520 --> 00:36:12,720 That's like a cheek of swede. 665 00:36:12,760 --> 00:36:15,000 Swede roasts up a treat. 666 00:36:15,040 --> 00:36:17,280 People often just boil it and smash it, 667 00:36:17,320 --> 00:36:19,120 but roasted, beautiful. 668 00:36:19,160 --> 00:36:20,840 Hasselback onion. 669 00:36:22,120 --> 00:36:25,440 Hasselback beets. 670 00:36:25,480 --> 00:36:28,440 Hasselback purple carrots. 671 00:36:29,680 --> 00:36:34,080 Now let's treat these veggies to some jerk flavourings, right? 672 00:36:34,120 --> 00:36:36,920 And this is where I think it ties into this time of year 673 00:36:36,960 --> 00:36:38,680 at Christmas really, really well. 674 00:36:38,720 --> 00:36:42,040 I'm going to make a batch of jerk spice, or marinade. 675 00:36:42,080 --> 00:36:43,880 So, I've got some Scotch bonnets. 676 00:36:43,920 --> 00:36:46,280 I'm just going to remove these seeds. 677 00:36:46,320 --> 00:36:48,120 They're fairly hot. 678 00:36:48,160 --> 00:36:51,080 Wear gloves if you're going to prep it, 679 00:36:51,120 --> 00:36:52,720 and obviously, if you don't wear gloves, 680 00:36:52,760 --> 00:36:54,560 then wash your hands. 681 00:37:00,880 --> 00:37:03,400 And then, in with three shallots. 682 00:37:06,720 --> 00:37:09,240 And three garlic. 683 00:37:09,280 --> 00:37:11,440 Five bay leaves. Love that. 684 00:37:11,480 --> 00:37:14,560 A little bunch of chives. 685 00:37:15,920 --> 00:37:17,440 A little bunch of thyme. 686 00:37:18,640 --> 00:37:21,840 I'm going to go in now with some spices. 687 00:37:21,880 --> 00:37:25,760 A level tablespoon of ground cloves, 688 00:37:25,800 --> 00:37:29,680 a tablespoon of ground pimento, 689 00:37:29,720 --> 00:37:33,160 and then one nutmeg, just grated in. 690 00:37:37,280 --> 00:37:40,400 Sea salt and pepper. 691 00:37:40,440 --> 00:37:42,120 A little oil. 692 00:37:44,160 --> 00:37:45,840 And then just whizz it up. 693 00:37:55,920 --> 00:37:58,760 Once it's kind of made into this beautiful paste, 694 00:37:58,800 --> 00:38:02,960 what we can do then is add some honey. 695 00:38:03,000 --> 00:38:04,960 A nice tablespoon goes in. 696 00:38:06,400 --> 00:38:09,560 Three tablespoons of malt vinegar, 697 00:38:09,600 --> 00:38:12,760 and then about 100ml of rum. 698 00:38:12,800 --> 00:38:14,280 Trust me, this is delicious, 699 00:38:14,320 --> 00:38:17,120 so I think it's really nice to make the effort. 700 00:38:22,200 --> 00:38:26,280 Right, I'm just going to decant some of this... 701 00:38:27,880 --> 00:38:32,120 ..beautiful jerk marinade into a jar. 702 00:38:32,160 --> 00:38:34,640 You could use this in so many ways, 703 00:38:34,680 --> 00:38:39,240 and the flavours at this time of year are just brilliant. 704 00:38:41,080 --> 00:38:42,800 Just keep that in the fridge. 705 00:38:42,840 --> 00:38:44,120 It's good for a week. 706 00:38:44,160 --> 00:38:48,480 The rest of it I'm going to put over these lovely veggies. 707 00:38:48,520 --> 00:38:49,720 Look at that. 708 00:38:51,400 --> 00:38:52,640 Let's have a little try. 709 00:38:56,240 --> 00:38:57,720 Oh-ho-ho-ho! 710 00:38:57,760 --> 00:38:59,120 Ohh! 711 00:38:59,160 --> 00:39:00,680 It's got everything. 712 00:39:00,720 --> 00:39:02,960 Spice, the hum of the chilli. 713 00:39:03,000 --> 00:39:04,480 Right, I'm... HE CHUCKLES 714 00:39:04,520 --> 00:39:05,840 It's so good. 715 00:39:05,880 --> 00:39:08,880 Put some olive oil on the veggies. 716 00:39:13,480 --> 00:39:16,760 All of that jerk marinade going into all those little cuts. 717 00:39:16,800 --> 00:39:19,560 That's going to be good. That's going to be really good. 718 00:39:19,600 --> 00:39:24,000 Two beautiful trays of jerk-spiced Hasselback veggies. 719 00:39:24,040 --> 00:39:28,160 So, this will go in the oven for one hour at 180 degrees Celsius, 720 00:39:28,200 --> 00:39:29,800 which is 350 Fahrenheit, 721 00:39:29,840 --> 00:39:31,560 and if you wanted to do it in advance, 722 00:39:31,600 --> 00:39:33,040 you could do it a few hours before, 723 00:39:33,080 --> 00:39:35,440 take it out, and then when your guests get there, 724 00:39:35,480 --> 00:39:38,640 you can reheat it for 10, 15 minutes - beautiful. 725 00:39:39,720 --> 00:39:42,480 While my jerk-inspired Hasselback veg is cooking, 726 00:39:42,520 --> 00:39:47,560 I'm going to get ahead and make the perfect accompaniment - kebabs. 727 00:39:47,600 --> 00:39:50,160 Hallelujah. Perfect party food. 728 00:39:50,200 --> 00:39:53,840 I've got chicken, sausage, and pancetta or bacon. 729 00:39:53,880 --> 00:39:56,120 So, it all starts with a lovely marinade. 730 00:39:56,160 --> 00:39:57,320 Here, in a pestle and mortar - 731 00:39:57,360 --> 00:39:59,480 you can use a food processor if you want - 732 00:39:59,520 --> 00:40:01,880 so, a couple of handfuls of rosemary. 733 00:40:01,920 --> 00:40:03,920 I'm going to leave the stalk, by the way, 734 00:40:03,960 --> 00:40:07,440 because this is a natural version of a skewer, right? 735 00:40:07,480 --> 00:40:09,080 Then three or four bay leaves, 736 00:40:09,120 --> 00:40:11,720 and then I'm just going to use a little bit of salt 737 00:40:11,760 --> 00:40:13,440 just to create some abrasion. 738 00:40:16,440 --> 00:40:19,040 And then four cloves of garlic, 739 00:40:20,640 --> 00:40:23,080 And we kind of bash that into a paste. 740 00:40:25,200 --> 00:40:29,520 So, we're going to add olive oil and we're going to add acid, 741 00:40:29,560 --> 00:40:32,440 and at Christmas time, we're going to use clementine. 742 00:40:34,920 --> 00:40:38,400 A little swig of vinegar to give it a nice hum. 743 00:40:38,440 --> 00:40:40,880 And then in we go with some mixed spice. 744 00:40:40,920 --> 00:40:43,080 Things like cinnamon, juniper, 745 00:40:43,120 --> 00:40:45,600 clove, coriander seeds. 746 00:40:45,640 --> 00:40:47,880 You know, really nice, Christmassy spices. 747 00:40:47,920 --> 00:40:49,880 This is a brilliant all-round marinade 748 00:40:49,920 --> 00:40:51,520 that you won't regret making. 749 00:40:52,840 --> 00:40:55,120 So, cut the chicken thighs in half. 750 00:41:03,920 --> 00:41:05,840 Then I've got some lovely sausage. 751 00:41:05,880 --> 00:41:08,480 I'm just going to cut inch chunks, 752 00:41:08,520 --> 00:41:10,640 like that, through the skin. 753 00:41:12,560 --> 00:41:14,360 This is pancetta, actually, 754 00:41:14,400 --> 00:41:16,200 so you don't really need to marinate it 755 00:41:16,240 --> 00:41:18,440 cos it's already kind of cured. 756 00:41:18,480 --> 00:41:20,760 And other things, like mushrooms. 757 00:41:25,160 --> 00:41:27,920 And then we've got apricots and prunes here, 758 00:41:27,960 --> 00:41:29,400 with the little stone removed. 759 00:41:29,440 --> 00:41:32,360 And then onions. They're just cut into quarters. 760 00:41:37,680 --> 00:41:41,600 And then you can pull apart the onion into little, beautiful petals. 761 00:41:43,160 --> 00:41:44,760 Make sure every bit of fruit, 762 00:41:44,800 --> 00:41:49,320 veg, and meat is coated in that marinade, 763 00:41:49,360 --> 00:41:52,560 and that'll start getting to work tenderising the meat for sure, 764 00:41:52,600 --> 00:41:54,680 and flavouring everything. 765 00:41:54,720 --> 00:41:57,840 The smells here are beautiful. 766 00:41:57,880 --> 00:42:00,200 Right, I'm going to take the natural kebab, 767 00:42:00,240 --> 00:42:01,760 the rosemary one here. 768 00:42:01,800 --> 00:42:04,760 We'll start with a little mushroom, 769 00:42:04,800 --> 00:42:06,640 a little bit of onion. 770 00:42:08,160 --> 00:42:09,400 Pancetta. 771 00:42:09,440 --> 00:42:11,080 Just hang it off like that, 772 00:42:11,120 --> 00:42:13,520 and then you can kind of go for a bit of chicken, 773 00:42:13,560 --> 00:42:15,640 and then you can put the pancetta back up again 774 00:42:15,680 --> 00:42:17,080 so it's intertwined. 775 00:42:17,120 --> 00:42:20,160 And then you can take the chicken and kind of loop it 776 00:42:20,200 --> 00:42:24,080 like a little S-shape on the kebab. 777 00:42:24,120 --> 00:42:26,560 Sausage goes on there. 778 00:42:29,240 --> 00:42:34,480 So, that is a little bit of everything on a beautiful kebab, 779 00:42:34,520 --> 00:42:35,800 and when that cooks together, 780 00:42:35,840 --> 00:42:37,840 everything's going to kiss each other, 781 00:42:37,880 --> 00:42:39,960 and eating it is going to be a joy. 782 00:42:40,000 --> 00:42:44,040 Right, so, let's get a little tray and let's rack these up. 783 00:42:57,560 --> 00:43:00,080 Last little bit like that. 784 00:43:00,120 --> 00:43:05,040 They just need half an hour, 35 minutes, at 200 degrees Celsius. 785 00:43:05,080 --> 00:43:07,160 Get them nice and golden and gnarly. 786 00:43:07,200 --> 00:43:08,960 It's going to be beautiful. 787 00:43:09,000 --> 00:43:10,640 Right, I'll wash my hands, 788 00:43:10,680 --> 00:43:13,760 and let's check those beautiful veggies. 789 00:43:13,800 --> 00:43:15,320 They smell incredible. 790 00:43:17,640 --> 00:43:19,280 Wahey! 791 00:43:19,320 --> 00:43:21,440 Look at that. 792 00:43:21,480 --> 00:43:23,360 These are looking good. 793 00:43:25,600 --> 00:43:29,480 Here's the brilliance of that. 794 00:43:29,520 --> 00:43:33,720 Gnarly, concertina... Just absolutely brilliant. 795 00:43:33,760 --> 00:43:36,800 And the parsnips, how good is that? 796 00:43:36,840 --> 00:43:38,000 They're dark. 797 00:43:38,040 --> 00:43:39,920 You can see how that little preparation 798 00:43:39,960 --> 00:43:43,840 has completely transformed, like, how it is. 799 00:43:43,880 --> 00:43:45,160 Mmm! 800 00:43:45,200 --> 00:43:46,720 Mmm. 801 00:43:46,760 --> 00:43:50,960 The flavour has gone into all of the cuts. 802 00:43:51,000 --> 00:43:54,200 Absolutely sublime. 803 00:43:54,240 --> 00:43:55,480 And then when my guests get here, 804 00:43:55,520 --> 00:43:57,560 I can reheat them so it's nice and easy. 805 00:43:57,600 --> 00:43:58,880 Happy days. 806 00:44:01,200 --> 00:44:03,680 Not long now until my guests start to arrive, 807 00:44:03,720 --> 00:44:06,400 so in half an hour, I'll take those kebabs out. 808 00:44:06,440 --> 00:44:10,040 And Gennaro's arrived early and he's knocking up some polenta 809 00:44:10,080 --> 00:44:12,800 with loads of Parmesan and extra virgin olive oil 810 00:44:12,840 --> 00:44:14,760 to serve my lovely kebabs on. 811 00:44:20,880 --> 00:44:22,600 Yay! Hello, girls. 812 00:44:22,640 --> 00:44:23,920 Double hug! SHE LAUGHS 813 00:44:23,960 --> 00:44:26,200 How are you? Good. Hello. This looks lovely. 814 00:44:26,240 --> 00:44:27,320 So nice to see you. 815 00:44:27,360 --> 00:44:29,120 Right, let me sort you out a little drink. 816 00:44:29,160 --> 00:44:30,720 Hey! 817 00:44:30,760 --> 00:44:32,320 Come on, little boy. 818 00:44:35,640 --> 00:44:37,240 Gennaro, you're going to be my waiter. 819 00:44:37,280 --> 00:44:38,720 OK. Right. 820 00:44:38,760 --> 00:44:41,640 This is a little Christmas cracker of brie 821 00:44:41,680 --> 00:44:45,920 with a little cranberry sauce, and a nice little winter salad. 822 00:44:45,960 --> 00:44:48,960 Here you are, Jools. Ooh! That is for you. 823 00:44:50,120 --> 00:44:52,400 Oh, my God, that's nice. That's really nice. 824 00:44:53,560 --> 00:44:55,080 Mum, can I have some of this? 825 00:44:55,120 --> 00:44:57,840 Oh, you can if you want. Looks like a mushroom. It does. 826 00:45:00,320 --> 00:45:02,560 Here's the polenta. Look at that. 827 00:45:02,600 --> 00:45:05,480 CHEERING 828 00:45:06,800 --> 00:45:08,320 Look at these, guys. 829 00:45:08,360 --> 00:45:11,720 Beautiful skewers. Chicken, sausage, and bacon. 830 00:45:11,760 --> 00:45:13,640 Do you want me...? Dad? Yes, darling? 831 00:45:13,680 --> 00:45:15,000 Can I have the sausage skewer? 832 00:45:15,040 --> 00:45:16,600 You can have a sausage skewer. 833 00:45:18,960 --> 00:45:21,600 Here, Gennar, look at these. Oh, my gosh. 834 00:45:21,640 --> 00:45:24,120 And then we've got the lasagne. 835 00:45:24,160 --> 00:45:26,760 It's cauliflower and romanesco. 836 00:45:26,800 --> 00:45:29,560 This is unbelievable. 837 00:45:29,600 --> 00:45:31,880 Right, sweetheart, parsnips from the garden? 838 00:45:31,920 --> 00:45:34,760 Oh, these are the Hasselback ones. Thank you. 839 00:45:34,800 --> 00:45:36,840 Ooh, lovely. Thank you so much. 840 00:45:36,880 --> 00:45:38,000 Enjoy. 841 00:45:38,040 --> 00:45:40,280 Do you like veggies? Yeah. Good lad. 842 00:45:41,800 --> 00:45:43,720 What do you reckon to the Hasselback veg? 843 00:45:43,760 --> 00:45:46,200 Oh, great. Amazing. So good! 844 00:45:48,920 --> 00:45:50,640 Delizioso. 845 00:45:52,040 --> 00:45:53,880 My God, the chicken skewer's insane. 846 00:45:53,920 --> 00:45:55,480 SHE LAUGHS 847 00:45:55,520 --> 00:45:56,680 Lovely. Really nice. 848 00:45:56,720 --> 00:45:58,480 I've finished mine already. 849 00:45:58,520 --> 00:46:00,480 Have you, Gennar? And I love it. 850 00:46:00,520 --> 00:46:02,280 CHEERING 851 00:46:02,320 --> 00:46:04,200 Come on, baby. 852 00:46:04,240 --> 00:46:06,240 Wow! 853 00:46:06,280 --> 00:46:09,000 Sticky toffee coffee pudding. 854 00:46:09,040 --> 00:46:10,840 Amazing. 855 00:46:10,880 --> 00:46:13,760 Make this again, I think. Not just for Christmas. 856 00:46:15,440 --> 00:46:16,760 It's so good. 857 00:46:27,600 --> 00:46:34,080 ALL: # We wish you a merry Christmas We wish you a merry Christmas 858 00:46:34,120 --> 00:46:38,560 # We wish you a merry Christmas And a happy new year 859 00:46:38,600 --> 00:46:43,400 # Good tidings we bring To you and your kin 860 00:46:43,440 --> 00:46:48,520 # We wish you a merry Christmas And a happy new year. # 861 00:46:48,560 --> 00:46:51,320 THEY CHEER AND CLAP 862 00:46:51,360 --> 00:46:52,680 Merry Christmas. 863 00:46:52,720 --> 00:46:54,360 Subtitles by Red Bee Media 66542

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