Original subtitles

[festive orchestral music]

[child screaming]

- Yay!

[Jamie clapping]

If you look hard enough, you'll see Santa.

He's over that way.

- [Children] Where?

[festive orchestral music continues]

- Hi, guys! Happy holidays!

This is one of my favorite times of the year.

It's such a magical time for so many of us,

but it can also be a little bit stressful.

Whether you're cooking Christmas dinner

for the very first time

or you're in charge every single year,

I wanna give you some really simple ways

to de-stress the day

and fill you with confidence in the kitchen.

Think of this as a little team huddle,

a little team talk before the big match.

Tips, tricks, shortcuts,

the little things that take the normal to the sublime.

So this is about working with

what you've already got planned

and making it even better.

[festive orchestral music continues]

Can you see him?

- [Child] Yeah.

- This Christmas,

we're doing things just a little bit different.

I'm in your hands.

Tens of thousands of you

have responded to my call to action,

and you've told me what you're most worried about

on the big day, what you're cooking,

and also what you've already got in your fridge.

So I'm gonna walk you through absolutely everything.

Don't fret.

My Christmas present to you is to show you

just how easy it can be.

[upbeat music]

Gorgeous. Pigs-in-Blanket like you've never had before.

I'm gonna be showing you my master plan.

Here she is.

Look at that gorgeous, gorgeous thing!

There's turkey with all the trimmings.

- Why I'm cooking so good!

- Cooking times, carving tips.

I'll even show you how to juggle it all

using one regular oven.

It's really, really good.

I've got easy hacks to add a Christmas sparkle

to your favorite veg.

That's what you want.

Surprising tips to absolutely transform your cheese board.

This is delicious.

- And people would never think to put those two together,

I don't think.

- Right. I'm doing that.

- [Jason] Yeah. Yeah.

- And brilliant festive drinks that you can easily rustle up

for unexpected guests.

Oh!

Even if you just take one or two of my ideas,

my job is to help you

make this the most delicious Christmas ever

and keep stress at bay.

This is the pathway to incredible success, trust me.

Everything you need to make this Christmas the best one yet.

[soft upbeat music]

Last year, 10 million of us cooked a turkey

for Christmas dinner,

and this is probably the only time of year where

we attempt this beautiful bird.

So there's no surprise you've told me that

getting this wrong is what worries you most.

Before I share my tips for the perfect turkey,

we need to make the stuffing.

I've invited my old friend, Gennaro Contaldo,

along to show you how to make it sensational

using what I know most of you have in your cupboards.

We know that some of you watching

have already made your stuffing.

You still might be able to steal some ideas.

We know that many of you buy pre-made stuffing,

but you can still steal some of his ideas

and sort of embellish your pre-bought one.

Or if you haven't done it,

welcome to the wonderful world of Italian Stuffing.

It's gonna be amazing.

So Gennaro.

- Right. Inside here I've got three onions.

Very kindly, you chopped them really nice.

- You're welcome.

- I need some olive oil.

We need to sweat the onions, not cooked, okay?

Peppers, but just a little touch of salt again,

and full of sage, some rosemary and some thyme,

and chop them very, very fine.

- Okay.

- Okay? Oh yeah. You know what?

Do we have any chili?

It'd be good as well.

- [Jamie] Fresh chili or dry chili?

- No dried chili. If you have a fresh, okay.

- [Jamie] Just a few little bit?

- [Gennaro] Just a little bit. Go on, go on.

- So not to make it hot, just to give it a little,

a little light heat.

- A lift.

- A lift.

Chop up your herbs and add them to the onions.

If you haven't got fresh, you can use dry.

Then roughly chop 400 grams of stale bread.

So this is interesting. Stale bread.

- Stale bread.

- Couple of handfuls.

- [Gennaro] About one glass of milk.

- Right. You're using milk.

- Oh yes, it is indeed.

It give a max flavor.

- [Jamie] Little water as well.

- [Gennaro] Yeah, just cover it with water, that's all.

- [Jamie] Let the bread soak into the milk and water

for a couple of minutes.

- So you squeeze it.

- Then break it up into soft breadcrumbs.

So that gives it flavor, but makes it incredibly light.

Once the onions and herbs have softened,

mix them with the breadcrumbs.

And then once they're cooled down,

you're ready to add your meat.

Pork mince.

Or you can just get a good quality sausage

and squeeze it out of the skin, right?

- And also, if you have some sausages you already cooked,

you can even use those.

You mix all together.

- So what you're saying is you can pretty much

put anything in the stuffing.

- Yes.

- So that's your basic stuffing right there.

And if we want to kind of pimp it,

what would an Italian do of your stature?

- Always something sweet goes well.

So Sultana raisin will do very good.

- [Jamie] So I'll put some raisins in there.

- [Gennaro] Yeah.

- But that could be apricots, it could be cranberries.

And we can soften that dried fruit

with either a splash of hot water

or a little Vin Santo or a little sherry,

and then let that suck up that beautiful flavor there.

So in it goes.

- [Gennaro] In it goes. Look.

- Nuts. Let's talk about your nuts.

- Nut. Yeah.

The one I most prefer is pine nuts.

Very, very, very Italian.

Big handful, okay?

- And then if you haven't got pine nuts,

of course you could use anything.

- Well, naturally we do.

Hazelnuts will do it.

- Hazelnuts are really good.

- I need an orange peel.

- An orange?

- Yeah, zest.

- What's that? An orange?

- One orange.

- Okay, orange. How about clementine?

- Oh you can.

- Yeah?

- Zest. Zest.

- [Jamie] Nothing tastes more like Christmas

than a clementine.

- I can smell.

Very, very Christmas.

- [Jamie] So the zest of one clementine. Perfect.

- I need a little bit of lemons.

You know, I come from the Amalfi Coast.

- Lemon?

- Yeah. Little zest of a lemon. Not too much.

This is it.

- [Jamie] That's good?

- Nutmeg.

- Nutmeg.

- Just a little bit.

Oh my God, this is so good.

- And of course, if you've bought a pre-bought stuffing,

you can still kinda take some of these ideas.

Put some dried fruit, a little swig of sherry in there,

maybe crush some nuts in,

and take a decent stuffing into an amazing stuffing.

I'm gonna save 1/3 of the stuffing for the turkey,

and the rest we're gonna put into an oven dish

and garnish with fresh herbs to roast later on

so it goes deliciously crispy.

And see these little herbs?

Just get your finger there and just push it in like that.

Beautiful. Look how lovely that is.

Little olive oil.

And then that just needs about 35, 40 minutes

until golden and crispy,

at the same temperature as the turkey,

that's 180 degrees Celsius.

But Gennaro, you got a secret in the oven, haven't ya?

- Yes, it is indeed.

- He's done some for us.

- On the bottom of the trays, I just cooked.

- He means on the bottom of the oven.

- On the bottom of the oven?

- It goes nice and crispy.

- It goes nice and crispy.

He knows that, yeah.

And I done this one early on that you can see are nice.

- [Jamie] Look at that. Let's have a little try.

- [Gennaro] Yes.

- Look at that. Nice and hot.

[Gennaro gasping]

You should probably let it cool down a little bit.

[Gennaro blowing]

Mmm. Delicious, Gennaro.

What's that thing you say when you cook something good?

- Why I'm cooking so good!

Why?

Because there's a lot of love and passions

with a lot of flavor.

There's you inside there as well.

[cheerful orchestral music]

- With the all-important stuffing now out of the way,

it's time to get on with the main event.

Right, let's talk turkey, guys.

Look at this beautiful bird.

This is the centerpiece of our Christmas.

And you've spent good,

hard-earned money on this gorgeous bird.

Let's get it perfect.

You've told me that you're worried about undercooking it,

overcooking it, and that it often tastes dry.

So let's fix all that with my simple hints

and tips to guarantee deliciousness.

First up here.

Inside the turkey, quite a lot of turkeys, are giblets.

Now, this freaks you guys out.

That's a little bag

and it's got all the little bits in here.

There's the heart, there's the neck,

and there's the liver.

Now most of these go in the bin because you're freaked out.

Please don't, okay?

The most incredible flavor comes out of these

and makes the best gravy ever.

Put them in the tray. You will not regret it.

First thing we need to do is rub the bird with butter

and give it a good seasoning.

So I just take a nice wodge of butter

and just rub that all over the turkey.

Butter and turkey just have the best relationship together.

It's just so gorgeous.

So let me wash my hands.

Next, sprinkle on a good pinch of salt and black pepper.

Salt.

Pepper.

Butter. Couldn't be simpler.

So let's talk about this beautiful bird.

It's actually quite an awkward shape to roast evenly,

so what we need to do is encourage airflow.

Don't block that up with stuffing.

We want the hot air going in

so it's cooking from the inside out

and from the outside in.

What we will do is take some nice herbs,

things like rosemary, bay, a little sage,

whatever you like, doesn't matter if you have nothing.

I'm also gonna take a clementine, okay?

And I can just put these herbs in and slice one clementine,

or it could be an orange, up there like that.

Now, that's not blocking any hot air,

but it will create a lovely sort of citrusy fragrance.

Inside, it'll be gorgeous.

Right. Stuffing.

Now in the neck, make a nice little gap.

This will flavor the turkey

and the stuffing will also kind of cook out

with the turkey juices

and help and contribute to the best gravy ever.

This is gravy that's gonna blow your mind, okay?

So for that, we need a trivet.

And a trivet is something that sits underneath the bird.

It holds the bird up.

Roughly chop two carrots, two onions,

two sticks of celery,

and then throw them into the tray with your giblets.

As this bird cooks, all those juices,

the butter is gonna be dripping, raining on all of this.

So let's get the bird on the trivet.

There we go.

Now you've told me that the biggest thing

that you get wrong year after year is cooking times.

The job we have to do

before we pop it in the oven is work out how heavy is it.

So your butcher might have told you.

Or look on the packaging that it came in.

You might have thrown it away, get in the bin, find it out,

write down the weight of the bird.

Now some of you have already told me that last year,

you cooked it according to the price, not the weight.

So work it out.

Is it kilos?

Definitely not pounds, okay?

And you need to work out if

you've got a standard intensively reared bird

or a free-range organic.

Why? Because the free-range organic

has more intramuscular fat.

That means the heat gets in there more efficiently, okay?

So this organic bird,

I'm gonna cook for about 25 to 30 minutes per kilo.

For an intensively reared bird,

that's actually 35 to 40 minutes per kilo.

One last tip. Tin foil.

I like to cook the turkey with some tin foil on it.

And I basically leave it on it all the way

until the last hour.

Then I just remove it

and you get beautiful succulent meat, crispy skin.

But that is a job done.

One last thing.

If you take it from the fridge to the oven, that's not cool.

Take the turkey out of the cold place or the fridge

two hours before you put it in the oven.

For now, I'm gonna whack this into a preheated oven

at 180 degrees Celsius or 350 degrees Fahrenheit.

Simple, organized,

but this is the pathway to incredible success, trust me.

[festive jazz music]

Most of you have told me that year after year,

you worry about how to bring everything together

at the same time with just one oven.

So if you take only one tip away from tonight, make it this.

Let's get the turkey out.

Here she is.

Look at that gorgeous, gorgeous thing!

Look at her.

And it's so important to let this rest for two hours.

Two hours.

Now I can hear you now going, "Two hours?

"It's gonna get cold. You don't wanna do that."

I'm telling you, two hours.

Let me tell you exactly why you should do this, okay?

The heat of the oven's always pushing the moisture

into the middle.

By letting it rest for two hours,

the moisture's coming back to all the parts

so it's more delicious, more succulent, okay?

Also, yes, it does get cooler, but it's not cold.

This is gonna stay very warm for a long time.

Carefully take the turkey out of the roasting tray

and put it on a large platter to rest.

Then we simply cover it in some foil,

shiny side down, 'cause that reflects the heat back in.

Clean tea towel over the top, and there you go.

In that two hours, that's gonna get better

and you've got your oven back and you've got two hours now

to just take your time, go and have a little scrub up,

put a new outfit on,

and just finish off the best Christmas dinner ever.

[upbeat music]

When your turkey's resting for two hours,

you've got plenty of time to get on with all the trimmings

and get yourself together.

And you're gonna need an awesome gravy

to go with that delicious bird.

There's no need for any last minute panics.

Most of the work's already been done

at the bottom of the roasting tray.

So let me give you a foolproof guide to amazing gravy.

You've told me that you've had lumpy gravy,

sort of thin gravy, and not enough flavor,

so let's get to the heart of what makes it amazing.

So have a little look in this tray.

You can see the trivet that we put in.

All those veggies here, all the giblets.

Look how tender that neck of turkey's gone.

That's amazing flavor, just like oxtails.

So strong and gorgeous.

So that's all the juice from the turkey.

Nothing's been added, no water's gone into that yet.

Use a ladle or spoon to skim off as much fat as you can.

Add a couple of heap tablespoons of flour to thicken

and pop it on a low heat and give it a good stir.

If you've got any giblets, just break them up

and really scrape all the sticky bits of goodness

off the bottom and the sides of the tray.

It smells great already.

So flavoring our gravy.

There's a few things you can do to make it awesome,

really awesome.

So booze.

You could use a red wine, some Vin Santo,

any kind of nice Christmassy booze, just a little swig.

So I'll put a little bit of port in there.

Yeah, no problem.

Just a little glug like that.

There's another little trick you can do as well.

Jam. Could be cranberry jam, black current jam.

Whatever you love, just take a nice heaped teaspoon

or two like that.

Just balances the gravy, gives it a nice little flavor,

not too strong, and just pick your favorite jam.

Honestly, have fun with it.

Add some chicken stock, some water,

and let it gently bubble away

until it's reached the consistency you're happy with.

So after half an hour or 40 minutes,

it's gonna look like this

and you can see where the gravy started here.

It's reduced by about 1/3,

and now it's beautiful and thick.

But when you taste it,

it's really, really good.

I'm gonna pour it through the sieve.

Stress-free and with bags of flavor,

it can sit simmering on a low heat while you get on

with everything else.

Or you can simply reheat it later.

Enjoy. Relax.

Gravy's done. Hallelujah.

[upbeat jazz music]

- Woo!

[cheerful festive music]

- Now with the turkey resting,

you've got plenty of oven space

and time to get on with your veg and sides.

We love our vegetables at Christmas

and our survey revealed that the top three vegetables are,

of course, potatoes, carrots, and Brussel sprouts.

All gorgeous and all traditional,

but I've got a few incredible tips

that take them to the next level.

Starting with the most unbelievable, crunchiest,

fluffiest roast potatoes.

I think if you get the best roast potatoes on the table,

then it's gonna be a fair chance of being

one of the best Christmas dinners ever.

So par boiled potatoes over here.

I've got Maris Pipers, right?

And they've had about 10 to 12 minutes par boiling,

drain them and put them in a colander to steam.

This kinda steaming part is deeply important, okay?

Because it is dehyrating.

It's creating a lovely, dry, fluffy surface.

And then we wanna chuff up.

Get your little colander and just toss it around like that.

It looks bashed up and beaten up.

That's gonna be the crispiest, beautifulest potato

with a fluffy inside.

Now you can use any fat you like, goose fat,

turkey fat from the roast.

I've got butter olive oil.

It's a nice, sweet, delicious fat.

We're gonna go in there just like that.

A little season of sea salt, some black pepper.

Very, very simple flavorings.

Go for some cloves of garlic and give them good spank.

[cloves bashing]

Gorgeous.

Cracked garlic. Beautiful.

So just kinda toss the potatoes in the fat,

almost like dressing a salad.

Then we're gonna roast them off for about 40 minutes at 180.

Then they're gonna look like this,

but this is still not perfect.

I've got a little trick.

Get a masher or something flat

and just squash these potatoes,

and it kind of busts the side.

It lets that fluffy part billow out

and it gives you a crispier crunch to your potato.

It makes an amazing difference.

And last but not least, get some rosemary.

Just put it in a little oil like this in my hand

and just move it around

and then sprinkle that on top of the potatoes.

If you haven't got rosemary,

then any woody herb will work beautifully.

Then put it back in the oven at 180 degrees

for a further 20 minutes to crispen up.

And they're gonna look like this,

which is a beautiful, sizzling,

gorgeous roast potato.

And the whole point of this, of course,

is that we create that wonderful crispy outside

and that fluffy, gorgeous, delicate inside.

And the contrast of that with the garlic, the oil,

the crunchy rosemary is literally phenomenal.

[upbeat festive music]

Here's a really simple tip

to transform carrots into something spectacular,

and you can do this while your spuds are roasting.

So I wanna show you a way of making ordinary nice carrots

delicious and outrageous.

Really, really simple.

I've got whole carrots.

Of course, you can slice them up.

I like to leave them whole.

I'm just gonna cover them just with water.

I'm gonna add a pinch of salt and pepper.

And then I'm gonna put in two or three

juiced clementines into here, okay?

This is gonna give the most fantastic flavor.

Now, of course, you could use orange

or orange juice to give you the same effect,

which will be really, really nice.

Then just a little thimble of vinegar.

Now the unusual thing here is I'm gonna use a knob of butter

straight in the water, nice knob like that,

and we're gonna bring this to the boil.

As the water evaporates, it will have cooked the carrot.

And then at that last minute, it'll start to glaze

and the butter will start to fry the carrots,

the clementine will start to caramelize.

And at that stage, if you've got any,

grab some fresh thyme.

Brilliant.

Just throw it into the pan as the carrots are glazing,

and they're gonna look like this.

Absolutely unbelievable.

You get that amazing caramelized, beautiful exterior.

Really, really delicious.

So there you go, guys. Look at that.

So when you do your carrots, have a go. Go on.

Absolutely beautiful.

[cheerful jazz music]

Now for that Christmas staple, Brussel sprouts.

They're delicious cooked simply

and topped with a knob of melted butter,

but I'm going back to Christmas's past

for one of my old favorites

which is so good, I do it every year.

Okay, so I've got an incredible Brussel sprout recipe.

It's delicious. It's lovely.

It's super quick.

And it will definitely sort of de-stratify the whole kitchen

'cause these little bad boys here are really controversial.

These are one of the most highly wasted vegetables

in the Christmas period.

And people love them or hate them.

So I've got some of my Brussels.

I've given them a wash

and we're gonna shred these little bad boys.

So pack them into a food processor,

get the finest slicer you can in there.

Really simple.

Just load them in and they'll keep sort of shaving away.

[upbeat festive music]

Forget making little crosses on the bottom of the Brussels,

this is a far more radical approach.

Come and look at this.

You know, you'd have to be an ninja

to achieve this kind of shredding

and the machine does it all for you, right?

So really delicate, really lovely.

What have we done?

Right. We've tenderized it, right?

We're gonna be able to cook it quicker.

We'll be able to reheat it quicker.

And also we're gonna be able to work with

those little slight bitterness notes that are in Brussels.

We're gonna work with them

to make them really, really delicious.

So let's put them aside for a second.

One flavor that works really well with Brussels is

smokey bacon.

I'm gonna slice up the bacon

so it's the same thickness as your Brussel sprouts,

so there's a real harmony between the two.

So a hot pan, my four rashers of bacon,

a splash of olive oil and we're off.

This is so easy you could do it on Christmas day

or you could even do it the day before.

Once it's cooked, take it off, let it cool down.

Put a lid on top, put it in the garage.

Christmas day, reheat three minutes.

[Jamie snapping] Jobs a goodin'.

Another big flavor going in now is rosemary.

Just two sticks.

Two sticks? Two sprigs.

Give it a good old shake.

Give that a minute and then add the Brussels.

Just pour them in.

[upbeat festive music]

It's time to whack up the heat and cook it all through.

So look, it's already starting to soften up.

What you can do is just put a splash of water

and it just creates enough steam,

and that immediately starts to soften

and sweeten your Brussels.

Season with a good pinch of salt and pepper

and a knob of butter.

If you're good at tossing, have a little toss.

It's really funny, that one knob of butter

has its ability of linking flavors.

You know, the flavor of the Brussels with the smokey bacon,

with the Rosemary?

Puts a nice shine on it.

And then: [Jamie clapping]

The secret ingredient.

So secret, I can't find it.

Worcestershire sauce.

One tablespoon,

two tablespoon,

three tablespoon,

four tablespoons,

and five if you're a little bit fruity

of Worcestershire sauce.

it's gonna reduce down

and it won't be like slap round your face, you know?

It will just mellow.

So at this point we are done.

[spoon banging]

Of course, we have a little taste.

Delish.

I could just eat it as a main course.

Honestly, it is that good.

With some mash potatoes and a bit of gravy.

Delish.

So brothers, sisters,

as The Style Council once said,

"Let me take you to the promised land

"and change your

"Brussel sprouts hell."

Let's not throw all our Brussels away.

Let's serve these bad boys up

and let's love our Brussels.

And if you have any leftovers, then send them to me.

Jamie Oliver, P.O. Box, Essex.

Job done.

[upbeat music]

Christmas day is nearly here.

Woo hoo!

And I'm talking you through a few simple tricks and hacks

that will add a little bit of sparkle

to your favorite dishes.

Keep stress at bay

and make this Christmas the tastiest one yet.

It's really, really good.

Before we crackle,

let me show you a couple of fresh festive cocktails.

You can mix these up in no time at all

and they use a spirit that you've told me

most of you have in your drinks cabinet.

So if unexpected guests show up,

there's no need for a last minute dash to the Offy.

Let me give you a really simple,

delicious Christmas cocktail

that you can have now, tonight, or on the big day,

and it's the booze that I know you've got, vodka.

50 mils goes into a glass, that goes in there like that.

Then we go for 50 mils of clementine juice.

Two halves go in.

Clementines just tastes like Christmas.

So then we top up with soda water.

It couldn't be easier.

You can do it from a height,

so the bubbles really get to the bottom

and start to mix it up.

And then stir with a spoon or a cinnamon stick.

And it's kind of like a really nice modern

clean version of a Buck's Fizz.

Delicious.

But do you know what I love just as much, possibly more?

Pomegranate.

If you happen to have one of these lying around,

this is a lovely alternative.

Just get yourself a half,

hold your hand over and then squeeze it.

It's so fresh and acidic and the color is phenomenal.

And then you top that up with 50 mils of vodka.

[vodka bubbling]

Top up with your soda water.

And it's something a little bit different and so easy.

Oh!

[festive jazz music]

And if you're feeling adventurous,

here's a simple trick that goes down a treat in our house.

My lovely wife did wanna share a little tip

that she loves to do.

A lot of people haven't got ice at Christmas.

They've forgotten it or haven't got it.

It's quite handy to have.

She likes to put some fruit in there,

cranberries, herbs, zests.

You can kind of pimp it. You can embellish it.

You can bejazzle your ice.

And they look kind of cool, right?

And you can use it for anything.

Soft drinks, water, cocktails.

You name it, you can do it.

It's all about having a little bit of fun,

but ultimately if you haven't got some ice

and you want some, it's a job you can do now.

It takes about 30 seconds.

[glass clinking]

So there you go.

Two lovely cocktails.

A nice little pimp of ice cubes.

Now let's cook.

- Yeah!

- It's the little extras that make

Christmas dinner really special.

So let's talk trimmings.

Like most of the country,

you're probably going for Pigs-in-Blankets

and Cranberry Sauce.

Gorgeous.

So I've got a couple of really simple tricks

that make these classics even better.

You've told me that you love Pigs-in-Blankets.

Most people do it.

How can you possibly argue against a good sausage

and smokey bacon?

Gorgeous, but there's a kind of few little hacks we can do

to make it delicious.

First up, when you are wrapping the sausage,

just get a knife and run that knife on the side,

down that rasher of bacon.

So we're just flattening out, fattening it out,

and lengthening it out.

And what you're gonna do is then get

a longer piece of bacon that's thinner and crispier.

Tiny detail. Very, very important.

Not only that, that's an opportunity to get some flavor.

So sage would be really, really good.

If you haven't got that growing or around or in the fridge,

you could use rosemary.

And if you haven't got that, you could use thyme.

Just a little bit of herb makes all the difference.

Start at one end

and just wrap them up like lovely little parcels,

ready to be cooked until golden and crisp.

We're gonna just pop them into a nice hot oven.

We're gonna cook it at the same temperature

as the roast turkey,

so they're cooking in the same sort of environment.

And when they get nice and golden and gnarly,

they look like this.

It looks pretty standard, okay?

Pigs-in-Blankets.

But there's more we can do to encourage flavor.

Check this out.

If we get a little fish slice,

we just wanna get under these Pigs-in-Blankets.

And what you can't see is there's loads of sticky goodness

that's underneath the sausage that's kinda cooked out.

And often, that ends up getting washed up

and going down the drain.

We don't want that.

So like a gravy or any kind of de-glazing of a pan

or a roasting tray,

we wanna get that off.

So put about

three tablespoons of Worcestershire sauce in there.

So just move it around and you can see it bubbling away.

[cheerful festive music]

Now just add a little honey or maple syrup.

So this is taking Pigs-in-Blankets to the next level, guys.

Give them a quick sizzle for a few seconds

and then they're ready to serve.

In literally no time at all,

the fat from the pork that's cooked out of the sausages

has mixed with that gorgeous Worcestershire sauce

and the honey, and it's given it a wonderful glaze.

And it's such a simple, simple little trick,

but the effect is absolutely amazing.

And you end up,

[Jamie sighing]

with a delicious, haa,

yummy,

gorgeous Pigs-in-Blanket like you'd never had before.

Super simple

and very, very yummy.

[upbeat festive music]

Now let's talk about that Christmas classic,

Cranberry Sauce.

I've got a quick and easy cheat to make

the ready-made jarred sauce taste even better.

So how can we take a jarred cranberry product

and make it even better?

Really simple.

One jar, one apple,

one stick of cinnamon,

[Jamie clapping]

and about four minutes.

So just get an apple, nice eating apple.

Peel it.

[upbeat jazz music]

Just dice it up.

[knife chopping]

Get yourself a hot pan

and whack in a knob of butter.

About this much.

I'm gonna add a little cinnamon stick, okay?

If you've got a little bay leaf, dried or fresh,

it's nice little flavor going in.

To get a delicious, nutty, toffee-like taste

for the base of your sauce,

heat your butter for about 30 seconds

until it begins to turn golden.

And as it starts to burn, it kind of opens up

and it's really bringing out

the toasty flavor of the cinnamon.

So now we go in with the apple.

[pan sizzling]

Add your bought jar of cranberry sauce.

You know what?

You can make your own cranberry sauce,

but this is gonna be beautiful.

And just simmer for a couple of minutes to soften the apples

and let those spicy, fruity flavors marry together.

You don't wanna really overcook the apple

so it goes like baby food,

but see how the apple's really tender?

And if you want, you can kind of just squash up some

and make it sort of pasty.

Delicious. And there you go.

Wonderful Cranberry Apple Burnt Butter and Cinnamon Sauce

and what a cheat.

[upbeat jazz music]

- Woo!

- The number one thing you've told me you want is

a recipe for a Christmas dessert.

This one is from the archives

and is a delicious, indulgent alternative

to the classic Christmas Pudding.

If you're feeling adventurous,

then it only takes 15 minutes to rustle up.

It's a cracker of a pudding,

perfect for any occasion,

made with that Italian Christmas staple, panettone.

The Italians, they make a big glorified sponge like this,

and they put it in a posh box and we love it.

It's a brilliant little present.

And I think a lot of people don't actually know

what to do with it.

Of course, it's nice cold or hot.

You can toast it.

But it's beautiful, absolutely beautiful,

in Bread and Butter Pudding.

[Jamie blowing air]

With layers of panettone drenched in creamy vanilla custard,

spiked with chocolate and marmalade,

my Bread and Butter Pudding has all the elegance of a tart,

but none of the hassle of pastry.

All I'm gonna do is take the end off, about one centimeter.

And then we can take the base off, one centimeter.

And then the sides like this, just one centimeter slices.

We don't waste anything and you can't get anything wrong.

There's nothing you can get wrong.

Even if you were a little bit tiddly on the old sherry,

you could still do this beautifully.

[upbeat festive music]

The panettone's gonna be used both for

the custard soaked filling

and to make the outer crust of the tart instead of pastry.

To stop the crust sticking,

lightly grease a 28 centimeter a loose-bottom tart tin.

Smash up fine two tablespoons of demerara sugar

and mix with two more tablespoons of sugar

with the granules left whole.

What you'll find is some bits will be crunchy,

some bits will just kind of lightly caramelize,

which is nice.

Coat the tin keeping the excess sugar for later.

So to lining.

I'm just gonna trim this base here of this brown crust.

Because it's not quite so delicate,

I'm gonna put this onto the bottom, just like that.

And then all I'm gonna do is use these little crusts,

squeeze them and push them up against the sides like that.

What I love about this is instead of having to worry about

perfectly rolling out pastry,

you can really make a great job of this.

If you do it sort of a little bit scruffy

and not so perfect, it's still great.

There's nothing technical or chefy about this at all.

This is kinda like child's play.

So that's our base done.

[soft festive music]

[eggs cracking]

Now time to make the custard.

Crack five large free-range eggs into a bowl,

add 100 grams of golden caster sugar,

and whisk for two minutes.

[whisk sploshing]

Heat 300 milliliters of double cream

and 300 milliliters of whole milk

with 125 grams of unsalted butter

and the husk and seeds of one vanilla pod.

It's gonna flavor that beautiful custard cream there.

Leave to simmer on a medium heat for five minutes.

Then, whisking constantly,

add the hot cream mixture to the eggs and sugar.

And pour some over the panettone.

Just 1/3 goes in.

It'll get sucked up straight away.

It absorbs very quickly.

And if you see any little gaps, plug the hole.

Then we have the rest of this custard.

In actual fact, we've got all of the bits

that have fallen off of the wonderful panettone,

plus this bit here.

And actually, if I rip this open,

you can kind of see.

See that texture?

That's what panettone's all about,

all those lovely little knots and bubbles.

And whether it's stale or fresh, it really doesn't matter.

So I'm just gonna break it up,

then just get in there with a spoon.

Some panettones that you get have got little almonds

or pistachios in,

some have got different flavorings like amaretto,

orange zest, candied fruit.

And to be honest,

it doesn't really matter which one you've got.

They're all very nice.

And you can see straight away,

it's just like the most gorgeous sludge you can get.

So I'm gonna put half in

and I'm just gonna lay that into our mold.

And then some undeniably beautiful flavors.

We've got really nice quality 70% chocolate.

Give it a spank.

And then I'll want about 60 grams, just little chunks,

and I'll save half for on top.

And then marmalade.

It's that lovely bittersweet orange and the chocolate.

Fantastic.

So just about 60 grams

in and around here.

[upbeat music]

Spoon in the rest of the panettone and custard mixture,

making sure you've removed the vanilla pod.

Then top with more chocolate and marmalade

and the leftover demerara sugar.

So there you go.

A really easy, delicious dessert, ready to be cooked.

And you know what?

All these little imperfections, all these little ugly bits,

they become beautiful bits in the oven.

So 25 minutes at 190 degrees Celsius,

which is about 350 degrees Fahrenheit.

In it goes.

And then when it comes out, it's gonna look amazing.

Just time for me to clean down and have a little sherry.

Look at that.

You've still got a little wobble in the middle,

which I like.

[enchanted festive music]

After leaving it to rest for 10 minutes,

it's time to plate up.

Here we go.

Crispy on the top,

spongy in the middle.

Gorgeous.

It's good hot. It's good cold.

It's good for dessert.

It's good as an afternoon tea.

A little bit of ice cream.

[enchanted festive music continues]

Mmm.

Oh yeah.

Marmalade and chocolate, such a brilliant combination.

Mmm!

That is the Chocolate Marmalade Panettone

Bread and Butter Pudding.

A beautiful thing that anyone can do

that tastes absolutely delicious.

Happy Christmas.

[upbeat festive music]

Christmas day is almost upon us

and I'm gonna talk you through the final push

to get your Christmas feast onto the table in style.

But first, let's spare a thought for the end of the meal.

Here's a few ridiculously easy twists

to make your cheese course one to remember.

Okay, so it's cheese board time.

And my friend Jason is literally like

Luke Skywalker of the cheese industry.

So we're gonna kind of grill him about the cheese board.

So whether you've got your cheese from a speciality store

or a box from a supermarket,

the chances are you've all got cheddar, Brie

and Stilton, of course.

But whether you've got the basics or a few fancier ones,

here's how to celebrate what you've got in style.

So for all the people sitting at home.

- [Jason] Yeah.

- [Jamie] Like when should they get the cheese out?

- If it's in the fridge and stone cold,

then get it out a good couple of hours

before you're gonna be eating it.

If it comes out of the fridge, say it's five degrees,

you bite it into it and there's nothing there.

There's no taste.

Put it somewhere where it's gonna not dry out,

ringing a tea towel up with water

and so it's just lightly damp

and covering it is a good thing.

- So for me, one of the things I love about a cheeseboard is

really making it spectacular, having fun with it.

- Yeah, yeah.

- And I like to have an order.

And I generally go from the milder cheeses

up to the stronger one,

and I actually get little numbers

and sort of like kind of almost spoon feed the adults.

Like, "Do this one first."

But there is a logic to that, isn't there?

- Yeah. That's a golden rule.

There's no point in starting with a Stilton

because if you progress to a cheese which is milder,

'cause you're not gonna taste it.

- Let's talk about like pimping the cheese board.

Things that pair up nicely with cheeses.

Obviously, the classics are apples.

- Yeah.

- Beautiful pears.

- You do want something that's gonna just give you

a little interval between each one.

- Right. Clean the tongue.

- And that's why I think apples are so great.

- So we can put some bits of apple around.

We can grab some little figs

and we can just kind of squeeze the little figs,

make it exciting.

We can kind of get some pears going.

Down the bottom of the table, Christmas Cake.

What's that good with?

- What it pairs well with is something that just gives you

a little bit of relief actually

from the intensity of the fruit of that Christmas Cake.

- I'm not that partial, I've gotta say.

- [Jason] Yeah, I love it with a cheese like this.

See what you think.

- [Jamie] Okay.

- So this is a Kirkham's Lancashire,

but it's got a nice creamy texture.

- And if you haven't got Lancashire,

then try it with any hard cheese.

It's all good.

Oh my God!

That's the best way I've ever had Christmas Cake.

This gets right on my nerves, I gotta be honest.

- [Jason] Yeah. Yeah.

- This is delicious.

- Mm-hmm.

And people would never think to put those two together,

I don't think.

- Oh yeah.

Right, I'm doing that.

- Yeah. Yeah.

- Can I give you a curve ball?

- [Jason] Go for it.

- I think I might upset you.

But cut yourself a little bit of cheddar,

then you get some lovely honey

and just put a nice spoon over the top like that.

And then get some coffee beans.

- Wow.

- Smash it up and sprinkle that over

and put that in your gob.

And this is not try and look at it

from a purist point of view.

- Yeah, yeah, yeah.

- But as far as mixing up Christmas is concerned.

It's awesome.

- I like it.

- Thank you, Jay.

Happy Christmas.

- Happy Christmas.

- You excited?

- I can't wait.

- Yeah, me too. Can I keep some of these?

- You can keep all of them.

[festive jazz music]

- So that almost wraps things up.

You've got a sack full of ideas you can pick and choose from

to make your Christmas dinner sensational.

But I've got one last tip.

I wanna show you how to carve your turkey

so it looks as good as it tastes.

This has rested now for two hours.

It's succulent, it's still warm to the touch.

So there's a few ways we can tackle this carving.

But one thing I know from talking to you guys is that

blunt knives are a problem.

So if you have a steel in your home,

going from the tip of the steel and the base of the knife,

at 45 degrees, to the tip.

And then on the other side, the base to the tip.

Just do that a few times

just to put the edge back on your knife.

[cheerful festive music]

So there's two methods I'd like to show you.

First is kinda the old school method.

We'll use the knife just to remove the wing here.

So we've got our wing meat there.

That's a beautiful sweet bit of meat there,

so the real foodie will fight for that.

Then we've got our leg here.

So I like to just remove this here.

And then you can literally use your hands

and we can disjoint this lovely bird like that.

Once you've got that giant drumstick,

just shred that tender meat off the bone.

Then we get our fork and we'll classically carve.

Using the length of the knife and as it kind of falls off,

we use the fork to secure it and out the other end,

and then that's the first slice done.

Skin facing up.

And then we can just rattle through,

nice, smooth actions down the bird.

So that's the first method.

And that's what I watched my dad do all of my childhood.

Nothing wrong with it. Really, really nice.

But there is another method.

All you do is get your knife.

There's a backbone here on the turkey

and you go right down to the base of the breasts.

Very simply.

And then just use your hand or fork

and your knife to remove the whole breast, just like that.

And then that there is what you end up with,

a whole chunk of turkey breast.

[upbeat festive music]

Carving the breast this way will give you

nice even portions, so no one's fighting for the best bit.

And you can just fan out slices of your turkey.

So there you go, guys.

Beautifully cooked turkey, rested,

carved in two different ways.

You choose which one suits you and your family.

Either way, serve it up with pride.

It's gonna be amazing.

[upbeat festive music]

[trumpet blowing]

So there you go, guys.

The tastiest trimmings ever.

The crispiest, fluffiest roast potatoes.

Succulent, beautiful turkey.

And gravy that will knock your Christmas socks off.

So remember guys,

a little planning now is gonna save a whole load of stress.

So sit back, try and relax, enjoy the day,

and let's make this Christmas the best one ever.

- [Group] Happy Christmas!

- Everybody.

[cheerful festive music]

[upbeat electronic music]

♪ Ah