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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 -
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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.
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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,
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and my first stop is the garden
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for perhaps a surprising addition
to my festive menu.
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00:01:31,600 --> 00:01:36,280
Wintertime.
A bleak, damp, chilly time of year.
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Tomorrow,
I've got some friends coming round.
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I'm going to make some lovely food
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and I'm just going to pick
some of these beautiful greens
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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,
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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
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00:01:55,120 --> 00:01:57,120
that you can get in the supermarket.
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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.
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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,
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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
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00:02:49,680 --> 00:02:52,120
and you contrast it
with sweet and sour,
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00:02:52,160 --> 00:02:54,840
you can truly create
immense flavours.
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00:02:54,880 --> 00:02:57,960
So, don't think of bitter
as a negative.
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00:02:58,000 --> 00:03:02,160
Think about it as an opportunity,
and that's what we've got here.
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00:03:13,000 --> 00:03:15,440
My party tonight is
the perfect chance
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00:03:15,480 --> 00:03:17,920
to give these crunchy
winter salad leaves
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00:03:17,960 --> 00:03:19,360
the Christmas treatment.
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00:03:19,400 --> 00:03:21,160
Served with cheesy filo parcels
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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 -
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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,
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00:03:45,800 --> 00:03:47,640
and this is a good one.
77
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This is celebrating amazing,
sour, dried cranberries -
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the flavour of Christmas.
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00:03:53,320 --> 00:03:57,040
Wherever you've got something rich,
this sauce will cut through
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and give you contrast
and deliciousness.
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00:03:59,200 --> 00:04:02,440
So, one pack here
of the dried cranberries.
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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.
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00:04:39,720 --> 00:04:42,920
This zest is gold, right?
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00:04:42,960 --> 00:04:46,760
So, this is the simplest of sauces.
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00:04:46,800 --> 00:04:48,760
Just bring that up
to a little simmer,
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about one minute.
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00:04:50,200 --> 00:04:51,440
Turn it off...
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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,
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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.
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Slice it up into nice
little centimetre pieces like that.
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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
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It's so nice to support
our local cheesemakers.
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It's really important.
Use it or lose it, guys.
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I'm now going to use some chives.
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And then you got walnuts.
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00:06:02,800 --> 00:06:05,480
The season is from
sort of October, November,
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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,
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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.
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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...
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00:06:24,360 --> 00:06:26,000
..make up wordage.
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00:06:26,040 --> 00:06:27,440
HE LAUGHS
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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
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00:06:43,560 --> 00:06:45,920
cos it's very fine and very
delicate.
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00:06:45,960 --> 00:06:47,640
And it will dry out on you,
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00:06:47,680 --> 00:06:49,840
but if you put it on this damp,
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clean, wrung-out cloth,
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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,
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you don't want anything
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to worry about.
138
00:06:56,480 --> 00:06:58,560
So, let's get
our production line going.
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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.
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Cut them in half one way,
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and then cut them in half
the other way.
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00:07:15,960 --> 00:07:19,880
And now you start to understand
what's going to happen, right?
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This incredible combo of cheese
is going to melt
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inside this crispy pastry.
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Crunch, golden, hot,
and then on the inside,
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oozy and delicious.
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I'll just take a little dish.
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Some extra virgin olive oil.
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Take a little brush
and go around this pastry, like
that.
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Then this is the fun bit.
We're just going to roll them up.
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And then we can go to the end,
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pinch it nice and gently,
and then twist it lightly,
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and what we've done is made
a little edible Christmas cracker.
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Get yourself a tray.
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Oil the tray just so nothing sticks.
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00:08:05,040 --> 00:08:07,080
And then you can cook it
in a frying pan
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00:08:07,120 --> 00:08:09,920
until golden and crisp,
or you can pop it in a hot oven,
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00:08:09,960 --> 00:08:14,600
and I think it's joyful and a bit
sort of quirky and festive.
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I love it.
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Just brush it again.
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Just cover this in the fridge, easy.
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It's a nice little nibble,
ready and raring to go.
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So, this one here,
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let's cook that now
so I can show you what to expect.
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So, get a pan on,
medium to medium-high heat.
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Just give it a little oil.
169
00:08:40,120 --> 00:08:41,600
Now, I just want to quickly talk
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about these beautiful
winter salad leaves.
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I've given them a nice wash.
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The rocket, the kales, you know,
these are amazing colours.
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So, what you might presume
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is a really boring time of year
for salads, right, I disagree.
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I think it's really exciting.
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And then I'm going
to just take a little clementine.
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We start being able to tell
a very beautiful story.
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We'll take a drizzle of clementine,
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00:09:12,600 --> 00:09:15,720
top that up with some lovely
vinegar.
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00:09:17,000 --> 00:09:20,280
And then just pour in
some lovely extra virgin olive oil.
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Three parts oil to one part acid.
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A nice pinch of salt.
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A nice little pinch of pepper.
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Delicious. Crunch, tang... Gorgeous.
185
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And I'll do this obviously fresh
when they come.
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Let's come back over here.
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The great thing about these
is they cook in,
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like, three, four minutes
189
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and you can kind of do it in front
of people while they all turn up.
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It's a brilliant way
to start a party, I think.
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A nice little convincing blob
of that lovely cranberry sauce.
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And then,
when they get nice and golden,
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which is about now...
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00:09:57,080 --> 00:09:59,280
Oh, the cheese is just
thinking about coming out.
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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 -
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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
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