All language subtitles for jamies.night.before.christmas.2015.1080p.web.h264-cbfm_track3_[eng]

af Afrikaans
ak Akan
sq Albanian
am Amharic
ar Arabic
hy Armenian
az Azerbaijani
eu Basque
be Belarusian
bem Bemba
bn Bengali
bh Bihari
bs Bosnian
br Breton
bg Bulgarian
km Cambodian
ca Catalan
ceb Cebuano
chr Cherokee
ny Chichewa
zh-CN Chinese (Simplified)
zh-TW Chinese (Traditional)
co Corsican
hr Croatian
cs Czech
da Danish
nl Dutch
en English
eo Esperanto
et Estonian
ee Ewe
fo Faroese
tl Filipino
fi Finnish
fr French
fy Frisian
gaa Ga
gl Galician
ka Georgian
de German
el Greek
gn Guarani
gu Gujarati
ht Haitian Creole
ha Hausa
haw Hawaiian
iw Hebrew
hi Hindi
hmn Hmong
hu Hungarian
is Icelandic
ig Igbo
id Indonesian
ia Interlingua
ga Irish
it Italian
ja Japanese Download
jw Javanese
kn Kannada
kk Kazakh
rw Kinyarwanda
rn Kirundi
kg Kongo
ko Korean
kri Krio (Sierra Leone)
ku Kurdish
ckb Kurdish (Soranî)
ky Kyrgyz
lo Laothian
la Latin
lv Latvian
ln Lingala
lt Lithuanian
loz Lozi
lg Luganda
ach Luo
lb Luxembourgish
mk Macedonian
mg Malagasy
ms Malay
ml Malayalam
mt Maltese
mi Maori
mr Marathi
mfe Mauritian Creole
mo Moldavian
mn Mongolian
my Myanmar (Burmese)
sr-ME Montenegrin
ne Nepali
pcm Nigerian Pidgin
nso Northern Sotho
no Norwegian
nn Norwegian (Nynorsk)
oc Occitan
or Oriya
om Oromo
ps Pashto
fa Persian
pl Polish
pt-BR Portuguese (Brazil)
pt Portuguese (Portugal)
pa Punjabi
qu Quechua
ro Romanian
rm Romansh
nyn Runyakitara
ru Russian
sm Samoan
gd Scots Gaelic
sr Serbian
sh Serbo-Croatian
st Sesotho
tn Setswana
crs Seychellois Creole
sn Shona
sd Sindhi
si Sinhalese
sk Slovak
sl Slovenian
so Somali
es Spanish
es-419 Spanish (Latin American)
su Sundanese
sw Swahili
sv Swedish
tg Tajik
ta Tamil
tt Tatar
te Telugu
th Thai
ti Tigrinya
to Tonga
lua Tshiluba
tum Tumbuka
tr Turkish
tk Turkmen
tw Twi
ug Uighur
uk Ukrainian
ur Urdu
uz Uzbek
vi Vietnamese
cy Welsh
wo Wolof
xh Xhosa
yi Yiddish
yo Yoruba
zu Zulu
Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated: 1 00:00:00,896 --> 00:00:01,689 [festive orchestral music] 2 00:00:01,689 --> 00:00:03,482 [child screaming] 3 00:00:03,482 --> 00:00:04,862 - Yay! 4 00:00:04,862 --> 00:00:06,000 [Jamie clapping] 5 00:00:06,000 --> 00:00:07,448 If you look hard enough, you'll see Santa. 6 00:00:07,448 --> 00:00:08,931 He's over that way. 7 00:00:08,931 --> 00:00:10,448 - [Children] Where? 8 00:00:10,448 --> 00:00:13,758 [festive orchestral music continues] 9 00:00:13,758 --> 00:00:15,724 - Hi, guys! Happy holidays! 10 00:00:15,724 --> 00:00:18,551 This is one of my favorite times of the year. 11 00:00:18,551 --> 00:00:21,655 It's such a magical time for so many of us, 12 00:00:21,655 --> 00:00:24,655 but it can also be a little bit stressful. 13 00:00:24,655 --> 00:00:26,172 Whether you're cooking Christmas dinner 14 00:00:26,172 --> 00:00:27,655 for the very first time 15 00:00:27,655 --> 00:00:29,965 or you're in charge every single year, 16 00:00:29,965 --> 00:00:31,724 I wanna give you some really simple ways 17 00:00:31,724 --> 00:00:33,172 to de-stress the day 18 00:00:33,172 --> 00:00:36,034 and fill you with confidence in the kitchen. 19 00:00:36,034 --> 00:00:38,206 Think of this as a little team huddle, 20 00:00:38,206 --> 00:00:40,827 a little team talk before the big match. 21 00:00:40,827 --> 00:00:43,931 Tips, tricks, shortcuts, 22 00:00:43,931 --> 00:00:47,862 the little things that take the normal to the sublime. 23 00:00:47,862 --> 00:00:49,000 So this is about working with 24 00:00:49,000 --> 00:00:50,862 what you've already got planned 25 00:00:50,862 --> 00:00:53,241 and making it even better. 26 00:00:53,241 --> 00:00:57,620 [festive orchestral music continues] 27 00:01:00,793 --> 00:01:01,689 Can you see him? 28 00:01:01,689 --> 00:01:02,517 - [Child] Yeah. 29 00:01:02,517 --> 00:01:03,793 - This Christmas, 30 00:01:03,793 --> 00:01:05,379 we're doing things just a little bit different. 31 00:01:05,379 --> 00:01:07,000 I'm in your hands. 32 00:01:07,000 --> 00:01:08,344 Tens of thousands of you 33 00:01:08,344 --> 00:01:10,448 have responded to my call to action, 34 00:01:10,448 --> 00:01:12,517 and you've told me what you're most worried about 35 00:01:12,517 --> 00:01:14,586 on the big day, what you're cooking, 36 00:01:14,586 --> 00:01:17,724 and also what you've already got in your fridge. 37 00:01:17,724 --> 00:01:21,206 So I'm gonna walk you through absolutely everything. 38 00:01:21,206 --> 00:01:22,448 Don't fret. 39 00:01:22,448 --> 00:01:24,413 My Christmas present to you is to show you 40 00:01:24,413 --> 00:01:26,068 just how easy it can be. 41 00:01:27,758 --> 00:01:29,448 [upbeat music] 42 00:01:29,448 --> 00:01:33,034 Gorgeous. Pigs-in-Blanket like you've never had before. 43 00:01:33,034 --> 00:01:35,344 I'm gonna be showing you my master plan. 44 00:01:35,344 --> 00:01:36,517 Here she is. 45 00:01:36,517 --> 00:01:38,103 Look at that gorgeous, gorgeous thing! 46 00:01:38,103 --> 00:01:40,517 There's turkey with all the trimmings. 47 00:01:40,517 --> 00:01:42,931 - Why I'm cooking so good! 48 00:01:42,931 --> 00:01:45,551 - Cooking times, carving tips. 49 00:01:45,551 --> 00:01:47,586 I'll even show you how to juggle it all 50 00:01:47,586 --> 00:01:49,275 using one regular oven. 51 00:01:50,310 --> 00:01:51,620 It's really, really good. 52 00:01:51,620 --> 00:01:54,103 I've got easy hacks to add a Christmas sparkle 53 00:01:54,103 --> 00:01:55,517 to your favorite veg. 54 00:01:55,517 --> 00:01:57,034 That's what you want. 55 00:01:57,034 --> 00:02:00,896 Surprising tips to absolutely transform your cheese board. 56 00:02:00,896 --> 00:02:02,344 This is delicious. 57 00:02:02,344 --> 00:02:03,655 - And people would never think to put those two together, 58 00:02:03,655 --> 00:02:04,482 I don't think. 59 00:02:04,482 --> 00:02:05,310 - Right. I'm doing that. 60 00:02:05,310 --> 00:02:06,862 - [Jason] Yeah. Yeah. 61 00:02:06,862 --> 00:02:08,620 - And brilliant festive drinks that you can easily rustle up 62 00:02:08,620 --> 00:02:10,551 for unexpected guests. 63 00:02:10,551 --> 00:02:11,793 Oh! 64 00:02:11,793 --> 00:02:13,758 Even if you just take one or two of my ideas, 65 00:02:13,758 --> 00:02:15,448 my job is to help you 66 00:02:15,448 --> 00:02:18,172 make this the most delicious Christmas ever 67 00:02:18,172 --> 00:02:20,206 and keep stress at bay. 68 00:02:20,206 --> 00:02:24,000 This is the pathway to incredible success, trust me. 69 00:02:24,000 --> 00:02:28,068 Everything you need to make this Christmas the best one yet. 70 00:02:32,068 --> 00:02:33,793 [soft upbeat music] 71 00:02:33,793 --> 00:02:36,172 Last year, 10 million of us cooked a turkey 72 00:02:36,172 --> 00:02:37,517 for Christmas dinner, 73 00:02:37,517 --> 00:02:39,965 and this is probably the only time of year where 74 00:02:39,965 --> 00:02:42,551 we attempt this beautiful bird. 75 00:02:42,551 --> 00:02:44,517 So there's no surprise you've told me that 76 00:02:44,517 --> 00:02:47,413 getting this wrong is what worries you most. 77 00:02:48,586 --> 00:02:51,103 Before I share my tips for the perfect turkey, 78 00:02:51,103 --> 00:02:52,551 we need to make the stuffing. 79 00:02:53,965 --> 00:02:56,068 I've invited my old friend, Gennaro Contaldo, 80 00:02:56,068 --> 00:02:59,103 along to show you how to make it sensational 81 00:02:59,103 --> 00:03:02,000 using what I know most of you have in your cupboards. 82 00:03:03,965 --> 00:03:05,655 We know that some of you watching 83 00:03:05,655 --> 00:03:07,000 have already made your stuffing. 84 00:03:07,000 --> 00:03:08,931 You still might be able to steal some ideas. 85 00:03:08,931 --> 00:03:11,517 We know that many of you buy pre-made stuffing, 86 00:03:11,517 --> 00:03:13,482 but you can still steal some of his ideas 87 00:03:13,482 --> 00:03:15,413 and sort of embellish your pre-bought one. 88 00:03:15,413 --> 00:03:16,965 Or if you haven't done it, 89 00:03:16,965 --> 00:03:20,034 welcome to the wonderful world of Italian Stuffing. 90 00:03:20,034 --> 00:03:21,000 It's gonna be amazing. 91 00:03:21,000 --> 00:03:22,206 So Gennaro. 92 00:03:22,206 --> 00:03:23,758 - Right. Inside here I've got three onions. 93 00:03:23,758 --> 00:03:26,068 Very kindly, you chopped them really nice. 94 00:03:26,068 --> 00:03:27,000 - You're welcome. 95 00:03:27,000 --> 00:03:28,482 - I need some olive oil. 96 00:03:28,482 --> 00:03:32,551 We need to sweat the onions, not cooked, okay? 97 00:03:32,551 --> 00:03:36,103 Peppers, but just a little touch of salt again, 98 00:03:36,103 --> 00:03:40,206 and full of sage, some rosemary and some thyme, 99 00:03:40,206 --> 00:03:41,896 and chop them very, very fine. 100 00:03:41,896 --> 00:03:42,827 - Okay. 101 00:03:42,827 --> 00:03:43,620 - Okay? Oh yeah. You know what? 102 00:03:43,620 --> 00:03:44,965 Do we have any chili? 103 00:03:44,965 --> 00:03:46,172 It'd be good as well. 104 00:03:46,172 --> 00:03:47,724 - [Jamie] Fresh chili or dry chili? 105 00:03:47,724 --> 00:03:49,689 - No dried chili. If you have a fresh, okay. 106 00:03:49,689 --> 00:03:51,068 - [Jamie] Just a few little bit? 107 00:03:51,068 --> 00:03:52,586 - [Gennaro] Just a little bit. Go on, go on. 108 00:03:52,586 --> 00:03:53,379 - So not to make it hot, just to give it a little, 109 00:03:53,379 --> 00:03:54,310 a little light heat. 110 00:03:54,310 --> 00:03:55,275 - A lift. 111 00:03:55,275 --> 00:03:56,517 - A lift. 112 00:03:56,517 --> 00:03:58,896 Chop up your herbs and add them to the onions. 113 00:03:58,896 --> 00:04:02,103 If you haven't got fresh, you can use dry. 114 00:04:02,103 --> 00:04:05,586 Then roughly chop 400 grams of stale bread. 115 00:04:05,586 --> 00:04:07,068 So this is interesting. Stale bread. 116 00:04:07,068 --> 00:04:07,931 - Stale bread. 117 00:04:07,931 --> 00:04:09,172 - Couple of handfuls. 118 00:04:09,172 --> 00:04:10,827 - [Gennaro] About one glass of milk. 119 00:04:10,827 --> 00:04:12,000 - Right. You're using milk. 120 00:04:12,000 --> 00:04:13,172 - Oh yes, it is indeed. 121 00:04:13,172 --> 00:04:14,689 It give a max flavor. 122 00:04:14,689 --> 00:04:16,172 - [Jamie] Little water as well. 123 00:04:16,172 --> 00:04:17,827 - [Gennaro] Yeah, just cover it with water, that's all. 124 00:04:17,827 --> 00:04:19,724 - [Jamie] Let the bread soak into the milk and water 125 00:04:19,724 --> 00:04:20,551 for a couple of minutes. 126 00:04:20,551 --> 00:04:22,172 - So you squeeze it. 127 00:04:22,172 --> 00:04:24,206 - Then break it up into soft breadcrumbs. 128 00:04:25,655 --> 00:04:28,310 So that gives it flavor, but makes it incredibly light. 129 00:04:28,310 --> 00:04:30,448 Once the onions and herbs have softened, 130 00:04:30,448 --> 00:04:31,862 mix them with the breadcrumbs. 131 00:04:31,862 --> 00:04:33,344 And then once they're cooled down, 132 00:04:33,344 --> 00:04:35,206 you're ready to add your meat. 133 00:04:35,206 --> 00:04:36,448 Pork mince. 134 00:04:36,448 --> 00:04:37,689 Or you can just get a good quality sausage 135 00:04:37,689 --> 00:04:39,241 and squeeze it out of the skin, right? 136 00:04:39,241 --> 00:04:42,275 - And also, if you have some sausages you already cooked, 137 00:04:42,275 --> 00:04:43,793 you can even use those. 138 00:04:43,793 --> 00:04:45,000 You mix all together. 139 00:04:45,000 --> 00:04:45,965 - So what you're saying is you can pretty much 140 00:04:45,965 --> 00:04:46,482 put anything in the stuffing. 141 00:04:46,482 --> 00:04:47,758 - Yes. 142 00:04:47,758 --> 00:04:49,827 - So that's your basic stuffing right there. 143 00:04:49,827 --> 00:04:52,344 And if we want to kind of pimp it, 144 00:04:52,344 --> 00:04:54,448 what would an Italian do of your stature? 145 00:04:54,448 --> 00:04:56,586 - Always something sweet goes well. 146 00:04:56,586 --> 00:04:59,793 So Sultana raisin will do very good. 147 00:04:59,793 --> 00:05:01,068 - [Jamie] So I'll put some raisins in there. 148 00:05:01,068 --> 00:05:02,517 - [Gennaro] Yeah. 149 00:05:02,517 --> 00:05:05,103 - But that could be apricots, it could be cranberries. 150 00:05:05,103 --> 00:05:07,310 And we can soften that dried fruit 151 00:05:07,310 --> 00:05:09,724 with either a splash of hot water 152 00:05:09,724 --> 00:05:12,896 or a little Vin Santo or a little sherry, 153 00:05:12,896 --> 00:05:15,931 and then let that suck up that beautiful flavor there. 154 00:05:15,931 --> 00:05:17,172 So in it goes. 155 00:05:17,172 --> 00:05:18,517 - [Gennaro] In it goes. Look. 156 00:05:18,517 --> 00:05:19,827 - Nuts. Let's talk about your nuts. 157 00:05:19,827 --> 00:05:21,000 - Nut. Yeah. 158 00:05:21,000 --> 00:05:22,793 The one I most prefer is pine nuts. 159 00:05:22,793 --> 00:05:24,310 Very, very, very Italian. 160 00:05:24,310 --> 00:05:25,517 Big handful, okay? 161 00:05:25,517 --> 00:05:27,000 - And then if you haven't got pine nuts, 162 00:05:27,000 --> 00:05:28,517 of course you could use anything. 163 00:05:28,517 --> 00:05:29,655 - Well, naturally we do. 164 00:05:29,655 --> 00:05:30,724 Hazelnuts will do it. 165 00:05:30,724 --> 00:05:32,103 - Hazelnuts are really good. 166 00:05:32,103 --> 00:05:34,344 - I need an orange peel. 167 00:05:35,413 --> 00:05:36,241 - An orange? 168 00:05:36,241 --> 00:05:37,172 - Yeah, zest. 169 00:05:37,172 --> 00:05:38,206 - What's that? An orange? 170 00:05:38,206 --> 00:05:39,448 - One orange. 171 00:05:39,448 --> 00:05:41,862 - Okay, orange. How about clementine? 172 00:05:41,862 --> 00:05:42,689 - Oh you can. 173 00:05:42,689 --> 00:05:43,517 - Yeah? 174 00:05:43,517 --> 00:05:44,724 - Zest. Zest. 175 00:05:44,724 --> 00:05:47,172 - [Jamie] Nothing tastes more like Christmas 176 00:05:47,172 --> 00:05:48,862 than a clementine. 177 00:05:48,862 --> 00:05:50,068 - I can smell. 178 00:05:50,068 --> 00:05:51,344 Very, very Christmas. 179 00:05:51,344 --> 00:05:52,862 - [Jamie] So the zest of one clementine. Perfect. 180 00:05:52,862 --> 00:05:54,620 - I need a little bit of lemons. 181 00:05:54,620 --> 00:05:56,206 You know, I come from the Amalfi Coast. 182 00:05:56,206 --> 00:05:57,482 - Lemon? 183 00:05:57,482 --> 00:05:59,379 - Yeah. Little zest of a lemon. Not too much. 184 00:05:59,379 --> 00:06:00,379 This is it. 185 00:06:00,379 --> 00:06:01,172 - [Jamie] That's good? 186 00:06:01,172 --> 00:06:02,000 - Nutmeg. 187 00:06:02,000 --> 00:06:02,862 - Nutmeg. 188 00:06:02,862 --> 00:06:03,931 - Just a little bit. 189 00:06:03,931 --> 00:06:05,931 Oh my God, this is so good. 190 00:06:05,931 --> 00:06:08,724 - And of course, if you've bought a pre-bought stuffing, 191 00:06:08,724 --> 00:06:10,517 you can still kinda take some of these ideas. 192 00:06:10,517 --> 00:06:13,206 Put some dried fruit, a little swig of sherry in there, 193 00:06:13,206 --> 00:06:14,758 maybe crush some nuts in, 194 00:06:14,758 --> 00:06:17,827 and take a decent stuffing into an amazing stuffing. 195 00:06:17,827 --> 00:06:20,551 I'm gonna save 1/3 of the stuffing for the turkey, 196 00:06:21,724 --> 00:06:23,206 and the rest we're gonna put into an oven dish 197 00:06:23,206 --> 00:06:25,724 and garnish with fresh herbs to roast later on 198 00:06:25,724 --> 00:06:27,931 so it goes deliciously crispy. 199 00:06:27,931 --> 00:06:29,379 And see these little herbs? 200 00:06:29,379 --> 00:06:32,241 Just get your finger there and just push it in like that. 201 00:06:32,241 --> 00:06:34,413 Beautiful. Look how lovely that is. 202 00:06:34,413 --> 00:06:36,068 Little olive oil. 203 00:06:36,068 --> 00:06:38,241 And then that just needs about 35, 40 minutes 204 00:06:38,241 --> 00:06:40,000 until golden and crispy, 205 00:06:40,000 --> 00:06:41,586 at the same temperature as the turkey, 206 00:06:41,586 --> 00:06:43,379 that's 180 degrees Celsius. 207 00:06:43,379 --> 00:06:44,931 But Gennaro, you got a secret in the oven, haven't ya? 208 00:06:44,931 --> 00:06:46,206 - Yes, it is indeed. 209 00:06:46,206 --> 00:06:47,482 - He's done some for us. 210 00:06:47,482 --> 00:06:51,068 - On the bottom of the trays, I just cooked. 211 00:06:51,068 --> 00:06:52,689 - He means on the bottom of the oven. 212 00:06:52,689 --> 00:06:53,620 - On the bottom of the oven? 213 00:06:53,620 --> 00:06:54,551 - It goes nice and crispy. 214 00:06:54,551 --> 00:06:55,965 - It goes nice and crispy. 215 00:06:55,965 --> 00:06:57,448 He knows that, yeah. 216 00:06:57,448 --> 00:07:00,275 And I done this one early on that you can see are nice. 217 00:07:00,275 --> 00:07:01,724 - [Jamie] Look at that. Let's have a little try. 218 00:07:01,724 --> 00:07:02,655 - [Gennaro] Yes. 219 00:07:02,655 --> 00:07:03,827 - Look at that. Nice and hot. 220 00:07:03,827 --> 00:07:05,310 [Gennaro gasping] 221 00:07:05,310 --> 00:07:06,103 You should probably let it cool down a little bit. 222 00:07:06,103 --> 00:07:06,931 [Gennaro blowing] 223 00:07:06,931 --> 00:07:08,413 Mmm. Delicious, Gennaro. 224 00:07:08,413 --> 00:07:10,965 What's that thing you say when you cook something good? 225 00:07:10,965 --> 00:07:13,586 - Why I'm cooking so good! 226 00:07:13,586 --> 00:07:14,827 Why? 227 00:07:14,827 --> 00:07:16,655 Because there's a lot of love and passions 228 00:07:16,655 --> 00:07:17,862 with a lot of flavor. 229 00:07:17,862 --> 00:07:19,862 There's you inside there as well. 230 00:07:23,655 --> 00:07:25,103 [cheerful orchestral music] 231 00:07:25,103 --> 00:07:27,448 - With the all-important stuffing now out of the way, 232 00:07:27,448 --> 00:07:29,448 it's time to get on with the main event. 233 00:07:30,793 --> 00:07:32,517 Right, let's talk turkey, guys. 234 00:07:32,517 --> 00:07:33,793 Look at this beautiful bird. 235 00:07:33,793 --> 00:07:36,310 This is the centerpiece of our Christmas. 236 00:07:36,310 --> 00:07:37,586 And you've spent good, 237 00:07:37,586 --> 00:07:39,896 hard-earned money on this gorgeous bird. 238 00:07:39,896 --> 00:07:41,517 Let's get it perfect. 239 00:07:41,517 --> 00:07:44,206 You've told me that you're worried about undercooking it, 240 00:07:44,206 --> 00:07:47,137 overcooking it, and that it often tastes dry. 241 00:07:47,137 --> 00:07:49,689 So let's fix all that with my simple hints 242 00:07:49,689 --> 00:07:51,827 and tips to guarantee deliciousness. 243 00:07:53,896 --> 00:07:55,413 First up here. 244 00:07:55,413 --> 00:07:58,689 Inside the turkey, quite a lot of turkeys, are giblets. 245 00:07:58,689 --> 00:08:00,413 Now, this freaks you guys out. 246 00:08:00,413 --> 00:08:01,689 That's a little bag 247 00:08:01,689 --> 00:08:03,379 and it's got all the little bits in here. 248 00:08:03,379 --> 00:08:05,275 There's the heart, there's the neck, 249 00:08:05,275 --> 00:08:06,758 and there's the liver. 250 00:08:06,758 --> 00:08:09,931 Now most of these go in the bin because you're freaked out. 251 00:08:09,931 --> 00:08:11,344 Please don't, okay? 252 00:08:11,344 --> 00:08:14,551 The most incredible flavor comes out of these 253 00:08:14,551 --> 00:08:17,000 and makes the best gravy ever. 254 00:08:17,000 --> 00:08:20,034 Put them in the tray. You will not regret it. 255 00:08:20,034 --> 00:08:23,068 First thing we need to do is rub the bird with butter 256 00:08:23,068 --> 00:08:24,379 and give it a good seasoning. 257 00:08:24,379 --> 00:08:26,620 So I just take a nice wodge of butter 258 00:08:26,620 --> 00:08:29,172 and just rub that all over the turkey. 259 00:08:29,172 --> 00:08:32,758 Butter and turkey just have the best relationship together. 260 00:08:32,758 --> 00:08:34,586 It's just so gorgeous. 261 00:08:34,586 --> 00:08:35,827 So let me wash my hands. 262 00:08:37,206 --> 00:08:40,310 Next, sprinkle on a good pinch of salt and black pepper. 263 00:08:40,310 --> 00:08:41,620 Salt. 264 00:08:41,620 --> 00:08:42,965 Pepper. 265 00:08:42,965 --> 00:08:45,379 Butter. Couldn't be simpler. 266 00:08:45,379 --> 00:08:46,862 So let's talk about this beautiful bird. 267 00:08:46,862 --> 00:08:50,137 It's actually quite an awkward shape to roast evenly, 268 00:08:50,137 --> 00:08:52,655 so what we need to do is encourage airflow. 269 00:08:52,655 --> 00:08:54,896 Don't block that up with stuffing. 270 00:08:54,896 --> 00:08:56,310 We want the hot air going in 271 00:08:56,310 --> 00:08:58,344 so it's cooking from the inside out 272 00:08:58,344 --> 00:09:00,206 and from the outside in. 273 00:09:00,206 --> 00:09:02,586 What we will do is take some nice herbs, 274 00:09:02,586 --> 00:09:05,586 things like rosemary, bay, a little sage, 275 00:09:05,586 --> 00:09:08,172 whatever you like, doesn't matter if you have nothing. 276 00:09:08,172 --> 00:09:10,206 I'm also gonna take a clementine, okay? 277 00:09:10,206 --> 00:09:15,137 And I can just put these herbs in and slice one clementine, 278 00:09:15,137 --> 00:09:18,206 or it could be an orange, up there like that. 279 00:09:18,206 --> 00:09:20,413 Now, that's not blocking any hot air, 280 00:09:20,413 --> 00:09:23,413 but it will create a lovely sort of citrusy fragrance. 281 00:09:23,413 --> 00:09:25,103 Inside, it'll be gorgeous. 282 00:09:25,103 --> 00:09:26,758 Right. Stuffing. 283 00:09:26,758 --> 00:09:29,241 Now in the neck, make a nice little gap. 284 00:09:29,241 --> 00:09:31,172 This will flavor the turkey 285 00:09:31,172 --> 00:09:33,344 and the stuffing will also kind of cook out 286 00:09:33,344 --> 00:09:34,620 with the turkey juices 287 00:09:34,620 --> 00:09:38,517 and help and contribute to the best gravy ever. 288 00:09:38,517 --> 00:09:40,827 This is gravy that's gonna blow your mind, okay? 289 00:09:40,827 --> 00:09:42,758 So for that, we need a trivet. 290 00:09:42,758 --> 00:09:45,137 And a trivet is something that sits underneath the bird. 291 00:09:45,137 --> 00:09:46,931 It holds the bird up. 292 00:09:46,931 --> 00:09:49,758 Roughly chop two carrots, two onions, 293 00:09:49,758 --> 00:09:51,206 two sticks of celery, 294 00:09:51,206 --> 00:09:53,827 and then throw them into the tray with your giblets. 295 00:09:53,827 --> 00:09:56,758 As this bird cooks, all those juices, 296 00:09:56,758 --> 00:09:59,896 the butter is gonna be dripping, raining on all of this. 297 00:09:59,896 --> 00:10:02,655 So let's get the bird on the trivet. 298 00:10:02,655 --> 00:10:04,172 There we go. 299 00:10:04,172 --> 00:10:05,965 Now you've told me that the biggest thing 300 00:10:05,965 --> 00:10:09,379 that you get wrong year after year is cooking times. 301 00:10:09,379 --> 00:10:10,931 The job we have to do 302 00:10:10,931 --> 00:10:13,344 before we pop it in the oven is work out how heavy is it. 303 00:10:13,344 --> 00:10:15,000 So your butcher might have told you. 304 00:10:15,000 --> 00:10:16,586 Or look on the packaging that it came in. 305 00:10:16,586 --> 00:10:18,827 You might have thrown it away, get in the bin, find it out, 306 00:10:18,827 --> 00:10:20,793 write down the weight of the bird. 307 00:10:20,793 --> 00:10:23,275 Now some of you have already told me that last year, 308 00:10:23,275 --> 00:10:25,310 you cooked it according to the price, not the weight. 309 00:10:25,310 --> 00:10:26,206 So work it out. 310 00:10:26,206 --> 00:10:27,137 Is it kilos? 311 00:10:27,137 --> 00:10:28,689 Definitely not pounds, okay? 312 00:10:28,689 --> 00:10:29,931 And you need to work out if 313 00:10:29,931 --> 00:10:31,896 you've got a standard intensively reared bird 314 00:10:31,896 --> 00:10:33,103 or a free-range organic. 315 00:10:33,103 --> 00:10:35,000 Why? Because the free-range organic 316 00:10:35,000 --> 00:10:36,482 has more intramuscular fat. 317 00:10:36,482 --> 00:10:39,172 That means the heat gets in there more efficiently, okay? 318 00:10:39,172 --> 00:10:40,724 So this organic bird, 319 00:10:40,724 --> 00:10:44,620 I'm gonna cook for about 25 to 30 minutes per kilo. 320 00:10:44,620 --> 00:10:46,655 For an intensively reared bird, 321 00:10:46,655 --> 00:10:50,206 that's actually 35 to 40 minutes per kilo. 322 00:10:50,206 --> 00:10:52,137 One last tip. Tin foil. 323 00:10:52,137 --> 00:10:56,793 I like to cook the turkey with some tin foil on it. 324 00:10:56,793 --> 00:10:59,862 And I basically leave it on it all the way 325 00:10:59,862 --> 00:11:01,068 until the last hour. 326 00:11:01,068 --> 00:11:02,517 Then I just remove it 327 00:11:02,517 --> 00:11:05,517 and you get beautiful succulent meat, crispy skin. 328 00:11:05,517 --> 00:11:07,068 But that is a job done. 329 00:11:07,068 --> 00:11:08,620 One last thing. 330 00:11:08,620 --> 00:11:10,931 If you take it from the fridge to the oven, that's not cool. 331 00:11:10,931 --> 00:11:13,827 Take the turkey out of the cold place or the fridge 332 00:11:13,827 --> 00:11:16,620 two hours before you put it in the oven. 333 00:11:16,620 --> 00:11:19,413 For now, I'm gonna whack this into a preheated oven 334 00:11:19,413 --> 00:11:23,379 at 180 degrees Celsius or 350 degrees Fahrenheit. 335 00:11:23,379 --> 00:11:24,931 Simple, organized, 336 00:11:24,931 --> 00:11:29,310 but this is the pathway to incredible success, trust me. 337 00:11:29,310 --> 00:11:30,758 [festive jazz music] 338 00:11:30,758 --> 00:11:33,000 Most of you have told me that year after year, 339 00:11:33,000 --> 00:11:35,413 you worry about how to bring everything together 340 00:11:35,413 --> 00:11:38,344 at the same time with just one oven. 341 00:11:38,344 --> 00:11:42,000 So if you take only one tip away from tonight, make it this. 342 00:11:44,896 --> 00:11:46,862 Let's get the turkey out. 343 00:11:46,862 --> 00:11:48,034 Here she is. 344 00:11:48,034 --> 00:11:49,379 Look at that gorgeous, gorgeous thing! 345 00:11:50,448 --> 00:11:51,965 Look at her. 346 00:11:51,965 --> 00:11:54,310 And it's so important to let this rest for two hours. 347 00:11:54,310 --> 00:11:55,551 Two hours. 348 00:11:55,551 --> 00:11:57,034 Now I can hear you now going, "Two hours? 349 00:11:57,034 --> 00:11:59,103 "It's gonna get cold. You don't wanna do that." 350 00:11:59,103 --> 00:12:00,965 I'm telling you, two hours. 351 00:12:00,965 --> 00:12:04,000 Let me tell you exactly why you should do this, okay? 352 00:12:04,000 --> 00:12:06,241 The heat of the oven's always pushing the moisture 353 00:12:06,241 --> 00:12:07,448 into the middle. 354 00:12:07,448 --> 00:12:08,724 By letting it rest for two hours, 355 00:12:08,724 --> 00:12:10,517 the moisture's coming back to all the parts 356 00:12:10,517 --> 00:12:13,034 so it's more delicious, more succulent, okay? 357 00:12:13,034 --> 00:12:16,000 Also, yes, it does get cooler, but it's not cold. 358 00:12:16,000 --> 00:12:18,413 This is gonna stay very warm for a long time. 359 00:12:18,413 --> 00:12:21,241 Carefully take the turkey out of the roasting tray 360 00:12:21,241 --> 00:12:23,655 and put it on a large platter to rest. 361 00:12:23,655 --> 00:12:25,482 Then we simply cover it in some foil, 362 00:12:26,931 --> 00:12:29,793 shiny side down, 'cause that reflects the heat back in. 363 00:12:30,965 --> 00:12:34,000 Clean tea towel over the top, and there you go. 364 00:12:34,000 --> 00:12:36,551 In that two hours, that's gonna get better 365 00:12:36,551 --> 00:12:39,620 and you've got your oven back and you've got two hours now 366 00:12:39,620 --> 00:12:42,000 to just take your time, go and have a little scrub up, 367 00:12:42,000 --> 00:12:43,448 put a new outfit on, 368 00:12:43,448 --> 00:12:46,620 and just finish off the best Christmas dinner ever. 369 00:12:50,724 --> 00:12:53,310 [upbeat music] 370 00:12:53,310 --> 00:12:55,344 When your turkey's resting for two hours, 371 00:12:55,344 --> 00:12:59,137 you've got plenty of time to get on with all the trimmings 372 00:12:59,137 --> 00:13:00,448 and get yourself together. 373 00:13:01,551 --> 00:13:04,103 And you're gonna need an awesome gravy 374 00:13:04,103 --> 00:13:05,896 to go with that delicious bird. 375 00:13:07,000 --> 00:13:09,620 There's no need for any last minute panics. 376 00:13:09,620 --> 00:13:11,655 Most of the work's already been done 377 00:13:11,655 --> 00:13:13,793 at the bottom of the roasting tray. 378 00:13:13,793 --> 00:13:17,172 So let me give you a foolproof guide to amazing gravy. 379 00:13:17,172 --> 00:13:19,827 You've told me that you've had lumpy gravy, 380 00:13:19,827 --> 00:13:22,517 sort of thin gravy, and not enough flavor, 381 00:13:22,517 --> 00:13:25,206 so let's get to the heart of what makes it amazing. 382 00:13:25,206 --> 00:13:26,689 So have a little look in this tray. 383 00:13:26,689 --> 00:13:28,310 You can see the trivet that we put in. 384 00:13:28,310 --> 00:13:30,620 All those veggies here, all the giblets. 385 00:13:30,620 --> 00:13:33,103 Look how tender that neck of turkey's gone. 386 00:13:33,103 --> 00:13:35,000 That's amazing flavor, just like oxtails. 387 00:13:35,000 --> 00:13:36,724 So strong and gorgeous. 388 00:13:36,724 --> 00:13:38,724 So that's all the juice from the turkey. 389 00:13:38,724 --> 00:13:41,724 Nothing's been added, no water's gone into that yet. 390 00:13:41,724 --> 00:13:45,620 Use a ladle or spoon to skim off as much fat as you can. 391 00:13:45,620 --> 00:13:49,000 Add a couple of heap tablespoons of flour to thicken 392 00:13:49,000 --> 00:13:52,482 and pop it on a low heat and give it a good stir. 393 00:13:52,482 --> 00:13:55,103 If you've got any giblets, just break them up 394 00:13:55,103 --> 00:13:57,724 and really scrape all the sticky bits of goodness 395 00:13:57,724 --> 00:14:00,103 off the bottom and the sides of the tray. 396 00:14:00,103 --> 00:14:02,586 It smells great already. 397 00:14:02,586 --> 00:14:04,310 So flavoring our gravy. 398 00:14:04,310 --> 00:14:06,862 There's a few things you can do to make it awesome, 399 00:14:06,862 --> 00:14:07,827 really awesome. 400 00:14:07,827 --> 00:14:09,034 So booze. 401 00:14:09,034 --> 00:14:11,137 You could use a red wine, some Vin Santo, 402 00:14:11,137 --> 00:14:14,034 any kind of nice Christmassy booze, just a little swig. 403 00:14:14,034 --> 00:14:15,310 So I'll put a little bit of port in there. 404 00:14:15,310 --> 00:14:16,413 Yeah, no problem. 405 00:14:16,413 --> 00:14:18,172 Just a little glug like that. 406 00:14:19,793 --> 00:14:21,827 There's another little trick you can do as well. 407 00:14:21,827 --> 00:14:24,724 Jam. Could be cranberry jam, black current jam. 408 00:14:24,724 --> 00:14:27,655 Whatever you love, just take a nice heaped teaspoon 409 00:14:27,655 --> 00:14:29,655 or two like that. 410 00:14:29,655 --> 00:14:33,000 Just balances the gravy, gives it a nice little flavor, 411 00:14:33,000 --> 00:14:35,310 not too strong, and just pick your favorite jam. 412 00:14:35,310 --> 00:14:36,965 Honestly, have fun with it. 413 00:14:36,965 --> 00:14:39,620 Add some chicken stock, some water, 414 00:14:39,620 --> 00:14:41,413 and let it gently bubble away 415 00:14:41,413 --> 00:14:44,034 until it's reached the consistency you're happy with. 416 00:14:46,275 --> 00:14:48,206 So after half an hour or 40 minutes, 417 00:14:48,206 --> 00:14:49,448 it's gonna look like this 418 00:14:49,448 --> 00:14:51,620 and you can see where the gravy started here. 419 00:14:51,620 --> 00:14:53,689 It's reduced by about 1/3, 420 00:14:53,689 --> 00:14:55,517 and now it's beautiful and thick. 421 00:14:55,517 --> 00:14:56,724 But when you taste it, 422 00:14:58,758 --> 00:15:00,517 it's really, really good. 423 00:15:00,517 --> 00:15:02,000 I'm gonna pour it through the sieve. 424 00:15:02,000 --> 00:15:05,034 Stress-free and with bags of flavor, 425 00:15:05,034 --> 00:15:07,758 it can sit simmering on a low heat while you get on 426 00:15:07,758 --> 00:15:09,000 with everything else. 427 00:15:09,000 --> 00:15:11,310 Or you can simply reheat it later. 428 00:15:11,310 --> 00:15:13,000 Enjoy. Relax. 429 00:15:13,000 --> 00:15:15,517 Gravy's done. Hallelujah. 430 00:15:15,517 --> 00:15:18,517 [upbeat jazz music] 431 00:15:20,103 --> 00:15:21,448 - Woo! 432 00:15:21,448 --> 00:15:22,896 [cheerful festive music] 433 00:15:22,896 --> 00:15:24,172 - Now with the turkey resting, 434 00:15:24,172 --> 00:15:25,862 you've got plenty of oven space 435 00:15:25,862 --> 00:15:29,482 and time to get on with your veg and sides. 436 00:15:29,482 --> 00:15:31,517 We love our vegetables at Christmas 437 00:15:31,517 --> 00:15:34,310 and our survey revealed that the top three vegetables are, 438 00:15:34,310 --> 00:15:38,413 of course, potatoes, carrots, and Brussel sprouts. 439 00:15:38,413 --> 00:15:40,827 All gorgeous and all traditional, 440 00:15:40,827 --> 00:15:43,000 but I've got a few incredible tips 441 00:15:43,000 --> 00:15:45,379 that take them to the next level. 442 00:15:45,379 --> 00:15:48,896 Starting with the most unbelievable, crunchiest, 443 00:15:48,896 --> 00:15:51,586 fluffiest roast potatoes. 444 00:15:51,586 --> 00:15:54,620 I think if you get the best roast potatoes on the table, 445 00:15:54,620 --> 00:15:57,000 then it's gonna be a fair chance of being 446 00:15:57,000 --> 00:15:58,689 one of the best Christmas dinners ever. 447 00:15:58,689 --> 00:16:01,275 So par boiled potatoes over here. 448 00:16:01,275 --> 00:16:03,034 I've got Maris Pipers, right? 449 00:16:03,034 --> 00:16:05,896 And they've had about 10 to 12 minutes par boiling, 450 00:16:05,896 --> 00:16:09,000 drain them and put them in a colander to steam. 451 00:16:09,000 --> 00:16:12,413 This kinda steaming part is deeply important, okay? 452 00:16:12,413 --> 00:16:13,931 Because it is dehyrating. 453 00:16:13,931 --> 00:16:16,827 It's creating a lovely, dry, fluffy surface. 454 00:16:16,827 --> 00:16:18,586 And then we wanna chuff up. 455 00:16:18,586 --> 00:16:23,344 Get your little colander and just toss it around like that. 456 00:16:23,344 --> 00:16:25,551 It looks bashed up and beaten up. 457 00:16:25,551 --> 00:16:29,586 That's gonna be the crispiest, beautifulest potato 458 00:16:29,586 --> 00:16:31,206 with a fluffy inside. 459 00:16:31,206 --> 00:16:33,862 Now you can use any fat you like, goose fat, 460 00:16:33,862 --> 00:16:35,310 turkey fat from the roast. 461 00:16:35,310 --> 00:16:36,965 I've got butter olive oil. 462 00:16:36,965 --> 00:16:39,172 It's a nice, sweet, delicious fat. 463 00:16:39,172 --> 00:16:42,482 We're gonna go in there just like that. 464 00:16:42,482 --> 00:16:45,965 A little season of sea salt, some black pepper. 465 00:16:45,965 --> 00:16:47,620 Very, very simple flavorings. 466 00:16:47,620 --> 00:16:50,413 Go for some cloves of garlic and give them good spank. 467 00:16:50,413 --> 00:16:51,344 [cloves bashing] 468 00:16:51,344 --> 00:16:52,275 Gorgeous. 469 00:16:52,275 --> 00:16:54,896 Cracked garlic. Beautiful. 470 00:16:54,896 --> 00:16:57,827 So just kinda toss the potatoes in the fat, 471 00:16:57,827 --> 00:16:59,413 almost like dressing a salad. 472 00:17:00,896 --> 00:17:04,137 Then we're gonna roast them off for about 40 minutes at 180. 473 00:17:04,137 --> 00:17:05,724 Then they're gonna look like this, 474 00:17:05,724 --> 00:17:07,413 but this is still not perfect. 475 00:17:07,413 --> 00:17:08,931 I've got a little trick. 476 00:17:08,931 --> 00:17:10,620 Get a masher or something flat 477 00:17:10,620 --> 00:17:13,344 and just squash these potatoes, 478 00:17:13,344 --> 00:17:15,620 and it kind of busts the side. 479 00:17:15,620 --> 00:17:18,172 It lets that fluffy part billow out 480 00:17:18,172 --> 00:17:21,620 and it gives you a crispier crunch to your potato. 481 00:17:21,620 --> 00:17:23,413 It makes an amazing difference. 482 00:17:23,413 --> 00:17:25,931 And last but not least, get some rosemary. 483 00:17:25,931 --> 00:17:29,448 Just put it in a little oil like this in my hand 484 00:17:29,448 --> 00:17:30,724 and just move it around 485 00:17:31,896 --> 00:17:35,068 and then sprinkle that on top of the potatoes. 486 00:17:35,068 --> 00:17:36,586 If you haven't got rosemary, 487 00:17:36,586 --> 00:17:39,068 then any woody herb will work beautifully. 488 00:17:39,068 --> 00:17:42,000 Then put it back in the oven at 180 degrees 489 00:17:42,000 --> 00:17:45,241 for a further 20 minutes to crispen up. 490 00:17:45,241 --> 00:17:47,413 And they're gonna look like this, 491 00:17:47,413 --> 00:17:50,586 which is a beautiful, sizzling, 492 00:17:50,586 --> 00:17:52,586 gorgeous roast potato. 493 00:17:52,586 --> 00:17:55,000 And the whole point of this, of course, 494 00:17:55,000 --> 00:17:57,896 is that we create that wonderful crispy outside 495 00:17:57,896 --> 00:18:00,827 and that fluffy, gorgeous, delicate inside. 496 00:18:00,827 --> 00:18:04,241 And the contrast of that with the garlic, the oil, 497 00:18:04,241 --> 00:18:07,655 the crunchy rosemary is literally phenomenal. 498 00:18:07,655 --> 00:18:09,034 [upbeat festive music] 499 00:18:09,034 --> 00:18:10,517 Here's a really simple tip 500 00:18:10,517 --> 00:18:13,413 to transform carrots into something spectacular, 501 00:18:13,413 --> 00:18:16,172 and you can do this while your spuds are roasting. 502 00:18:17,655 --> 00:18:20,275 So I wanna show you a way of making ordinary nice carrots 503 00:18:20,275 --> 00:18:21,827 delicious and outrageous. 504 00:18:21,827 --> 00:18:22,724 Really, really simple. 505 00:18:22,724 --> 00:18:23,931 I've got whole carrots. 506 00:18:23,931 --> 00:18:24,931 Of course, you can slice them up. 507 00:18:24,931 --> 00:18:26,275 I like to leave them whole. 508 00:18:26,275 --> 00:18:29,034 I'm just gonna cover them just with water. 509 00:18:29,034 --> 00:18:32,068 I'm gonna add a pinch of salt and pepper. 510 00:18:32,068 --> 00:18:34,241 And then I'm gonna put in two or three 511 00:18:34,241 --> 00:18:37,137 juiced clementines into here, okay? 512 00:18:37,137 --> 00:18:39,137 This is gonna give the most fantastic flavor. 513 00:18:39,137 --> 00:18:41,482 Now, of course, you could use orange 514 00:18:41,482 --> 00:18:43,862 or orange juice to give you the same effect, 515 00:18:43,862 --> 00:18:45,620 which will be really, really nice. 516 00:18:45,620 --> 00:18:48,103 Then just a little thimble of vinegar. 517 00:18:48,103 --> 00:18:52,137 Now the unusual thing here is I'm gonna use a knob of butter 518 00:18:52,137 --> 00:18:54,586 straight in the water, nice knob like that, 519 00:18:54,586 --> 00:18:56,724 and we're gonna bring this to the boil. 520 00:18:56,724 --> 00:18:59,758 As the water evaporates, it will have cooked the carrot. 521 00:18:59,758 --> 00:19:02,931 And then at that last minute, it'll start to glaze 522 00:19:02,931 --> 00:19:04,931 and the butter will start to fry the carrots, 523 00:19:04,931 --> 00:19:07,000 the clementine will start to caramelize. 524 00:19:07,000 --> 00:19:09,241 And at that stage, if you've got any, 525 00:19:09,241 --> 00:19:10,551 grab some fresh thyme. 526 00:19:10,551 --> 00:19:12,034 Brilliant. 527 00:19:12,034 --> 00:19:14,551 Just throw it into the pan as the carrots are glazing, 528 00:19:14,551 --> 00:19:16,655 and they're gonna look like this. 529 00:19:16,655 --> 00:19:18,724 Absolutely unbelievable. 530 00:19:18,724 --> 00:19:23,137 You get that amazing caramelized, beautiful exterior. 531 00:19:23,137 --> 00:19:25,068 Really, really delicious. 532 00:19:25,068 --> 00:19:27,862 So there you go, guys. Look at that. 533 00:19:27,862 --> 00:19:30,551 So when you do your carrots, have a go. Go on. 534 00:19:30,551 --> 00:19:32,275 Absolutely beautiful. 535 00:19:37,137 --> 00:19:39,620 [cheerful jazz music] 536 00:19:39,620 --> 00:19:42,551 Now for that Christmas staple, Brussel sprouts. 537 00:19:45,172 --> 00:19:46,896 They're delicious cooked simply 538 00:19:46,896 --> 00:19:49,241 and topped with a knob of melted butter, 539 00:19:49,241 --> 00:19:51,413 but I'm going back to Christmas's past 540 00:19:51,413 --> 00:19:53,310 for one of my old favorites 541 00:19:53,310 --> 00:19:55,586 which is so good, I do it every year. 542 00:19:57,517 --> 00:20:00,931 Okay, so I've got an incredible Brussel sprout recipe. 543 00:20:00,931 --> 00:20:02,517 It's delicious. It's lovely. 544 00:20:02,517 --> 00:20:04,034 It's super quick. 545 00:20:04,034 --> 00:20:06,931 And it will definitely sort of de-stratify the whole kitchen 546 00:20:06,931 --> 00:20:10,172 'cause these little bad boys here are really controversial. 547 00:20:10,172 --> 00:20:13,000 These are one of the most highly wasted vegetables 548 00:20:13,000 --> 00:20:14,862 in the Christmas period. 549 00:20:14,862 --> 00:20:16,551 And people love them or hate them. 550 00:20:20,827 --> 00:20:22,620 So I've got some of my Brussels. 551 00:20:22,620 --> 00:20:24,172 I've given them a wash 552 00:20:24,172 --> 00:20:26,551 and we're gonna shred these little bad boys. 553 00:20:26,551 --> 00:20:29,206 So pack them into a food processor, 554 00:20:29,206 --> 00:20:32,586 get the finest slicer you can in there. 555 00:20:32,586 --> 00:20:34,034 Really simple. 556 00:20:34,034 --> 00:20:37,551 Just load them in and they'll keep sort of shaving away. 557 00:20:37,551 --> 00:20:39,965 [upbeat festive music] 558 00:20:39,965 --> 00:20:42,517 Forget making little crosses on the bottom of the Brussels, 559 00:20:42,517 --> 00:20:44,448 this is a far more radical approach. 560 00:20:45,793 --> 00:20:47,310 Come and look at this. 561 00:20:47,310 --> 00:20:49,379 You know, you'd have to be an ninja 562 00:20:49,379 --> 00:20:51,344 to achieve this kind of shredding 563 00:20:51,344 --> 00:20:53,275 and the machine does it all for you, right? 564 00:20:53,275 --> 00:20:55,482 So really delicate, really lovely. 565 00:20:55,482 --> 00:20:56,620 What have we done? 566 00:20:56,620 --> 00:20:58,379 Right. We've tenderized it, right? 567 00:20:58,379 --> 00:21:00,310 We're gonna be able to cook it quicker. 568 00:21:00,310 --> 00:21:02,000 We'll be able to reheat it quicker. 569 00:21:02,000 --> 00:21:04,310 And also we're gonna be able to work with 570 00:21:04,310 --> 00:21:07,172 those little slight bitterness notes that are in Brussels. 571 00:21:07,172 --> 00:21:08,413 We're gonna work with them 572 00:21:08,413 --> 00:21:09,862 to make them really, really delicious. 573 00:21:09,862 --> 00:21:11,827 So let's put them aside for a second. 574 00:21:11,827 --> 00:21:14,344 One flavor that works really well with Brussels is 575 00:21:14,344 --> 00:21:15,689 smokey bacon. 576 00:21:15,689 --> 00:21:17,344 I'm gonna slice up the bacon 577 00:21:17,344 --> 00:21:19,620 so it's the same thickness as your Brussel sprouts, 578 00:21:19,620 --> 00:21:21,620 so there's a real harmony between the two. 579 00:21:21,620 --> 00:21:24,827 So a hot pan, my four rashers of bacon, 580 00:21:24,827 --> 00:21:26,931 a splash of olive oil and we're off. 581 00:21:28,310 --> 00:21:30,931 This is so easy you could do it on Christmas day 582 00:21:30,931 --> 00:21:33,482 or you could even do it the day before. 583 00:21:33,482 --> 00:21:35,413 Once it's cooked, take it off, let it cool down. 584 00:21:35,413 --> 00:21:37,620 Put a lid on top, put it in the garage. 585 00:21:37,620 --> 00:21:39,827 Christmas day, reheat three minutes. 586 00:21:39,827 --> 00:21:41,551 [Jamie snapping] Jobs a goodin'. 587 00:21:41,551 --> 00:21:43,862 Another big flavor going in now is rosemary. 588 00:21:44,827 --> 00:21:46,172 Just two sticks. 589 00:21:46,172 --> 00:21:47,689 Two sticks? Two sprigs. 590 00:21:48,896 --> 00:21:50,068 Give it a good old shake. 591 00:21:51,344 --> 00:21:54,275 Give that a minute and then add the Brussels. 592 00:21:54,275 --> 00:21:55,137 Just pour them in. 593 00:21:56,103 --> 00:21:59,344 [upbeat festive music] 594 00:22:00,827 --> 00:22:03,965 It's time to whack up the heat and cook it all through. 595 00:22:03,965 --> 00:22:07,586 So look, it's already starting to soften up. 596 00:22:07,586 --> 00:22:12,586 What you can do is just put a splash of water 597 00:22:14,103 --> 00:22:16,413 and it just creates enough steam, 598 00:22:16,413 --> 00:22:18,758 and that immediately starts to soften 599 00:22:18,758 --> 00:22:21,000 and sweeten your Brussels. 600 00:22:22,103 --> 00:22:24,103 Season with a good pinch of salt and pepper 601 00:22:24,103 --> 00:22:25,172 and a knob of butter. 602 00:22:26,551 --> 00:22:29,413 If you're good at tossing, have a little toss. 603 00:22:29,413 --> 00:22:32,413 It's really funny, that one knob of butter 604 00:22:32,413 --> 00:22:34,482 has its ability of linking flavors. 605 00:22:34,482 --> 00:22:36,793 You know, the flavor of the Brussels with the smokey bacon, 606 00:22:36,793 --> 00:22:38,103 with the Rosemary? 607 00:22:38,103 --> 00:22:39,931 Puts a nice shine on it. 608 00:22:39,931 --> 00:22:42,000 And then: [Jamie clapping] 609 00:22:42,000 --> 00:22:43,103 The secret ingredient. 610 00:22:44,482 --> 00:22:45,862 So secret, I can't find it. 611 00:22:47,275 --> 00:22:48,482 Worcestershire sauce. 612 00:22:50,965 --> 00:22:52,000 One tablespoon, 613 00:22:53,620 --> 00:22:54,689 two tablespoon, 614 00:22:56,758 --> 00:22:57,896 three tablespoon, 615 00:22:59,827 --> 00:23:01,413 four tablespoons, 616 00:23:01,413 --> 00:23:03,482 and five if you're a little bit fruity 617 00:23:03,482 --> 00:23:05,275 of Worcestershire sauce. 618 00:23:05,275 --> 00:23:06,827 it's gonna reduce down 619 00:23:06,827 --> 00:23:09,965 and it won't be like slap round your face, you know? 620 00:23:09,965 --> 00:23:11,172 It will just mellow. 621 00:23:12,620 --> 00:23:14,551 So at this point we are done. 622 00:23:14,551 --> 00:23:15,793 [spoon banging] 623 00:23:15,793 --> 00:23:17,000 Of course, we have a little taste. 624 00:23:20,551 --> 00:23:21,379 Delish. 625 00:23:22,551 --> 00:23:23,482 I could just eat it as a main course. 626 00:23:23,482 --> 00:23:24,689 Honestly, it is that good. 627 00:23:24,689 --> 00:23:26,724 With some mash potatoes and a bit of gravy. 628 00:23:26,724 --> 00:23:27,965 Delish. 629 00:23:27,965 --> 00:23:29,413 So brothers, sisters, 630 00:23:33,310 --> 00:23:35,482 as The Style Council once said, 631 00:23:35,482 --> 00:23:37,896 "Let me take you to the promised land 632 00:23:37,896 --> 00:23:40,172 "and change your 633 00:23:41,000 --> 00:23:42,965 "Brussel sprouts hell." 634 00:23:42,965 --> 00:23:45,379 Let's not throw all our Brussels away. 635 00:23:45,379 --> 00:23:46,931 Let's serve these bad boys up 636 00:23:49,206 --> 00:23:50,724 and let's love our Brussels. 637 00:23:52,034 --> 00:23:56,448 And if you have any leftovers, then send them to me. 638 00:23:56,448 --> 00:23:59,344 Jamie Oliver, P.O. Box, Essex. 639 00:24:00,655 --> 00:24:01,448 Job done. 640 00:24:08,034 --> 00:24:09,103 [upbeat music] 641 00:24:09,103 --> 00:24:11,689 Christmas day is nearly here. 642 00:24:11,689 --> 00:24:13,172 Woo hoo! 643 00:24:13,172 --> 00:24:15,896 And I'm talking you through a few simple tricks and hacks 644 00:24:15,896 --> 00:24:17,413 that will add a little bit of sparkle 645 00:24:17,413 --> 00:24:19,000 to your favorite dishes. 646 00:24:19,000 --> 00:24:20,206 Keep stress at bay 647 00:24:20,206 --> 00:24:23,655 and make this Christmas the tastiest one yet. 648 00:24:23,655 --> 00:24:24,896 It's really, really good. 649 00:24:26,413 --> 00:24:27,896 Before we crackle, 650 00:24:27,896 --> 00:24:31,103 let me show you a couple of fresh festive cocktails. 651 00:24:31,103 --> 00:24:33,275 You can mix these up in no time at all 652 00:24:33,275 --> 00:24:35,275 and they use a spirit that you've told me 653 00:24:35,275 --> 00:24:37,517 most of you have in your drinks cabinet. 654 00:24:37,517 --> 00:24:39,517 So if unexpected guests show up, 655 00:24:39,517 --> 00:24:42,034 there's no need for a last minute dash to the Offy. 656 00:24:44,206 --> 00:24:45,896 Let me give you a really simple, 657 00:24:45,896 --> 00:24:47,758 delicious Christmas cocktail 658 00:24:47,758 --> 00:24:50,896 that you can have now, tonight, or on the big day, 659 00:24:50,896 --> 00:24:53,758 and it's the booze that I know you've got, vodka. 660 00:24:53,758 --> 00:24:57,379 50 mils goes into a glass, that goes in there like that. 661 00:24:58,551 --> 00:25:00,586 Then we go for 50 mils of clementine juice. 662 00:25:00,586 --> 00:25:02,310 Two halves go in. 663 00:25:02,310 --> 00:25:05,965 Clementines just tastes like Christmas. 664 00:25:05,965 --> 00:25:08,413 So then we top up with soda water. 665 00:25:08,413 --> 00:25:09,551 It couldn't be easier. 666 00:25:09,551 --> 00:25:10,758 You can do it from a height, 667 00:25:10,758 --> 00:25:12,482 so the bubbles really get to the bottom 668 00:25:12,482 --> 00:25:13,793 and start to mix it up. 669 00:25:15,137 --> 00:25:19,517 And then stir with a spoon or a cinnamon stick. 670 00:25:19,517 --> 00:25:22,172 And it's kind of like a really nice modern 671 00:25:22,172 --> 00:25:24,206 clean version of a Buck's Fizz. 672 00:25:25,620 --> 00:25:27,137 Delicious. 673 00:25:27,137 --> 00:25:30,000 But do you know what I love just as much, possibly more? 674 00:25:30,000 --> 00:25:31,482 Pomegranate. 675 00:25:31,482 --> 00:25:32,793 If you happen to have one of these lying around, 676 00:25:32,793 --> 00:25:34,827 this is a lovely alternative. 677 00:25:34,827 --> 00:25:36,206 Just get yourself a half, 678 00:25:36,206 --> 00:25:38,448 hold your hand over and then squeeze it. 679 00:25:38,448 --> 00:25:42,689 It's so fresh and acidic and the color is phenomenal. 680 00:25:42,689 --> 00:25:46,103 And then you top that up with 50 mils of vodka. 681 00:25:46,103 --> 00:25:47,241 [vodka bubbling] 682 00:25:47,241 --> 00:25:49,172 Top up with your soda water. 683 00:25:50,896 --> 00:25:54,379 And it's something a little bit different and so easy. 684 00:25:54,379 --> 00:25:55,275 Oh! 685 00:25:55,275 --> 00:25:57,724 [festive jazz music] 686 00:25:57,724 --> 00:25:59,551 And if you're feeling adventurous, 687 00:25:59,551 --> 00:26:03,310 here's a simple trick that goes down a treat in our house. 688 00:26:03,310 --> 00:26:05,448 My lovely wife did wanna share a little tip 689 00:26:05,448 --> 00:26:06,724 that she loves to do. 690 00:26:06,724 --> 00:26:09,034 A lot of people haven't got ice at Christmas. 691 00:26:09,034 --> 00:26:10,448 They've forgotten it or haven't got it. 692 00:26:10,448 --> 00:26:11,724 It's quite handy to have. 693 00:26:11,724 --> 00:26:13,344 She likes to put some fruit in there, 694 00:26:13,344 --> 00:26:15,931 cranberries, herbs, zests. 695 00:26:15,931 --> 00:26:17,724 You can kind of pimp it. You can embellish it. 696 00:26:17,724 --> 00:26:19,689 You can bejazzle your ice. 697 00:26:19,689 --> 00:26:21,448 And they look kind of cool, right? 698 00:26:21,448 --> 00:26:22,517 And you can use it for anything. 699 00:26:22,517 --> 00:26:25,172 Soft drinks, water, cocktails. 700 00:26:25,172 --> 00:26:26,551 You name it, you can do it. 701 00:26:26,551 --> 00:26:28,206 It's all about having a little bit of fun, 702 00:26:28,206 --> 00:26:30,068 but ultimately if you haven't got some ice 703 00:26:30,068 --> 00:26:32,413 and you want some, it's a job you can do now. 704 00:26:32,413 --> 00:26:34,000 It takes about 30 seconds. 705 00:26:34,000 --> 00:26:35,344 [glass clinking] 706 00:26:35,344 --> 00:26:36,344 So there you go. 707 00:26:36,344 --> 00:26:37,793 Two lovely cocktails. 708 00:26:37,793 --> 00:26:39,413 A nice little pimp of ice cubes. 709 00:26:39,413 --> 00:26:40,896 Now let's cook. 710 00:26:43,724 --> 00:26:45,275 - Yeah! 711 00:26:45,275 --> 00:26:46,586 - It's the little extras that make 712 00:26:46,586 --> 00:26:48,620 Christmas dinner really special. 713 00:26:48,620 --> 00:26:51,000 So let's talk trimmings. 714 00:26:51,000 --> 00:26:52,551 Like most of the country, 715 00:26:52,551 --> 00:26:54,965 you're probably going for Pigs-in-Blankets 716 00:26:54,965 --> 00:26:56,275 and Cranberry Sauce. 717 00:26:56,275 --> 00:26:57,620 Gorgeous. 718 00:26:57,620 --> 00:27:00,241 So I've got a couple of really simple tricks 719 00:27:00,241 --> 00:27:02,517 that make these classics even better. 720 00:27:04,103 --> 00:27:06,517 You've told me that you love Pigs-in-Blankets. 721 00:27:06,517 --> 00:27:08,000 Most people do it. 722 00:27:08,000 --> 00:27:10,758 How can you possibly argue against a good sausage 723 00:27:10,758 --> 00:27:12,241 and smokey bacon? 724 00:27:12,241 --> 00:27:14,862 Gorgeous, but there's a kind of few little hacks we can do 725 00:27:14,862 --> 00:27:16,103 to make it delicious. 726 00:27:16,103 --> 00:27:18,758 First up, when you are wrapping the sausage, 727 00:27:18,758 --> 00:27:22,517 just get a knife and run that knife on the side, 728 00:27:22,517 --> 00:27:24,241 down that rasher of bacon. 729 00:27:24,241 --> 00:27:26,689 So we're just flattening out, fattening it out, 730 00:27:26,689 --> 00:27:28,000 and lengthening it out. 731 00:27:28,000 --> 00:27:30,000 And what you're gonna do is then get 732 00:27:30,000 --> 00:27:33,034 a longer piece of bacon that's thinner and crispier. 733 00:27:33,034 --> 00:27:35,586 Tiny detail. Very, very important. 734 00:27:35,586 --> 00:27:38,758 Not only that, that's an opportunity to get some flavor. 735 00:27:38,758 --> 00:27:41,068 So sage would be really, really good. 736 00:27:41,068 --> 00:27:43,862 If you haven't got that growing or around or in the fridge, 737 00:27:43,862 --> 00:27:45,310 you could use rosemary. 738 00:27:45,310 --> 00:27:47,482 And if you haven't got that, you could use thyme. 739 00:27:47,482 --> 00:27:50,482 Just a little bit of herb makes all the difference. 740 00:27:51,310 --> 00:27:52,793 Start at one end 741 00:27:52,793 --> 00:27:54,931 and just wrap them up like lovely little parcels, 742 00:27:54,931 --> 00:27:57,896 ready to be cooked until golden and crisp. 743 00:27:57,896 --> 00:28:00,344 We're gonna just pop them into a nice hot oven. 744 00:28:00,344 --> 00:28:02,172 We're gonna cook it at the same temperature 745 00:28:02,172 --> 00:28:03,724 as the roast turkey, 746 00:28:03,724 --> 00:28:05,655 so they're cooking in the same sort of environment. 747 00:28:05,655 --> 00:28:09,310 And when they get nice and golden and gnarly, 748 00:28:09,310 --> 00:28:11,448 they look like this. 749 00:28:11,448 --> 00:28:12,931 It looks pretty standard, okay? 750 00:28:12,931 --> 00:28:14,172 Pigs-in-Blankets. 751 00:28:14,172 --> 00:28:16,724 But there's more we can do to encourage flavor. 752 00:28:16,724 --> 00:28:17,724 Check this out. 753 00:28:17,724 --> 00:28:20,000 If we get a little fish slice, 754 00:28:20,000 --> 00:28:22,793 we just wanna get under these Pigs-in-Blankets. 755 00:28:22,793 --> 00:28:26,724 And what you can't see is there's loads of sticky goodness 756 00:28:26,724 --> 00:28:29,862 that's underneath the sausage that's kinda cooked out. 757 00:28:29,862 --> 00:28:32,000 And often, that ends up getting washed up 758 00:28:32,000 --> 00:28:33,137 and going down the drain. 759 00:28:33,137 --> 00:28:34,586 We don't want that. 760 00:28:34,586 --> 00:28:37,206 So like a gravy or any kind of de-glazing of a pan 761 00:28:37,206 --> 00:28:38,310 or a roasting tray, 762 00:28:38,310 --> 00:28:40,000 we wanna get that off. 763 00:28:40,000 --> 00:28:41,344 So put about 764 00:28:41,344 --> 00:28:43,793 three tablespoons of Worcestershire sauce in there. 765 00:28:43,793 --> 00:28:47,793 So just move it around and you can see it bubbling away. 766 00:28:47,793 --> 00:28:49,034 [cheerful festive music] 767 00:28:49,034 --> 00:28:51,896 Now just add a little honey or maple syrup. 768 00:28:51,896 --> 00:28:55,000 So this is taking Pigs-in-Blankets to the next level, guys. 769 00:28:56,862 --> 00:28:59,379 Give them a quick sizzle for a few seconds 770 00:28:59,379 --> 00:29:01,000 and then they're ready to serve. 771 00:29:03,206 --> 00:29:05,379 In literally no time at all, 772 00:29:05,379 --> 00:29:08,275 the fat from the pork that's cooked out of the sausages 773 00:29:08,275 --> 00:29:11,724 has mixed with that gorgeous Worcestershire sauce 774 00:29:11,724 --> 00:29:15,034 and the honey, and it's given it a wonderful glaze. 775 00:29:15,034 --> 00:29:18,413 And it's such a simple, simple little trick, 776 00:29:18,413 --> 00:29:21,379 but the effect is absolutely amazing. 777 00:29:21,379 --> 00:29:22,655 And you end up, 778 00:29:22,655 --> 00:29:23,655 [Jamie sighing] 779 00:29:23,655 --> 00:29:25,724 with a delicious, haa, 780 00:29:26,862 --> 00:29:27,689 yummy, 781 00:29:29,827 --> 00:29:33,758 gorgeous Pigs-in-Blanket like you'd never had before. 782 00:29:33,758 --> 00:29:34,586 Super simple 783 00:29:35,586 --> 00:29:38,206 and very, very yummy. 784 00:29:38,206 --> 00:29:39,758 [upbeat festive music] 785 00:29:39,758 --> 00:29:41,758 Now let's talk about that Christmas classic, 786 00:29:41,758 --> 00:29:43,137 Cranberry Sauce. 787 00:29:43,137 --> 00:29:44,862 I've got a quick and easy cheat to make 788 00:29:44,862 --> 00:29:47,448 the ready-made jarred sauce taste even better. 789 00:29:49,275 --> 00:29:52,827 So how can we take a jarred cranberry product 790 00:29:52,827 --> 00:29:54,206 and make it even better? 791 00:29:54,206 --> 00:29:55,206 Really simple. 792 00:29:55,206 --> 00:29:57,310 One jar, one apple, 793 00:29:57,310 --> 00:29:59,586 one stick of cinnamon, 794 00:29:59,586 --> 00:30:00,413 [Jamie clapping] 795 00:30:00,413 --> 00:30:01,620 and about four minutes. 796 00:30:01,620 --> 00:30:04,482 So just get an apple, nice eating apple. 797 00:30:04,482 --> 00:30:05,448 Peel it. 798 00:30:05,448 --> 00:30:07,137 [upbeat jazz music] 799 00:30:07,137 --> 00:30:08,827 Just dice it up. 800 00:30:08,827 --> 00:30:10,551 [knife chopping] 801 00:30:10,551 --> 00:30:12,137 Get yourself a hot pan 802 00:30:12,137 --> 00:30:14,000 and whack in a knob of butter. 803 00:30:14,000 --> 00:30:14,931 About this much. 804 00:30:16,689 --> 00:30:19,310 I'm gonna add a little cinnamon stick, okay? 805 00:30:19,310 --> 00:30:21,862 If you've got a little bay leaf, dried or fresh, 806 00:30:21,862 --> 00:30:24,482 it's nice little flavor going in. 807 00:30:24,482 --> 00:30:27,586 To get a delicious, nutty, toffee-like taste 808 00:30:27,586 --> 00:30:29,379 for the base of your sauce, 809 00:30:29,379 --> 00:30:31,793 heat your butter for about 30 seconds 810 00:30:31,793 --> 00:30:34,172 until it begins to turn golden. 811 00:30:34,172 --> 00:30:37,103 And as it starts to burn, it kind of opens up 812 00:30:37,103 --> 00:30:38,344 and it's really bringing out 813 00:30:38,344 --> 00:30:39,758 the toasty flavor of the cinnamon. 814 00:30:41,068 --> 00:30:43,862 So now we go in with the apple. 815 00:30:43,862 --> 00:30:46,310 [pan sizzling] 816 00:30:46,310 --> 00:30:48,862 Add your bought jar of cranberry sauce. 817 00:30:48,862 --> 00:30:50,103 You know what? 818 00:30:50,103 --> 00:30:51,172 You can make your own cranberry sauce, 819 00:30:51,172 --> 00:30:52,862 but this is gonna be beautiful. 820 00:30:52,862 --> 00:30:56,172 And just simmer for a couple of minutes to soften the apples 821 00:30:56,172 --> 00:31:00,000 and let those spicy, fruity flavors marry together. 822 00:31:00,000 --> 00:31:01,551 You don't wanna really overcook the apple 823 00:31:01,551 --> 00:31:03,172 so it goes like baby food, 824 00:31:03,172 --> 00:31:06,034 but see how the apple's really tender? 825 00:31:06,034 --> 00:31:09,172 And if you want, you can kind of just squash up some 826 00:31:09,172 --> 00:31:10,379 and make it sort of pasty. 827 00:31:10,379 --> 00:31:11,965 Delicious. And there you go. 828 00:31:14,137 --> 00:31:18,000 Wonderful Cranberry Apple Burnt Butter and Cinnamon Sauce 829 00:31:18,000 --> 00:31:18,896 and what a cheat. 830 00:31:22,724 --> 00:31:26,413 [upbeat jazz music] 831 00:31:26,413 --> 00:31:27,896 - Woo! 832 00:31:27,896 --> 00:31:30,068 - The number one thing you've told me you want is 833 00:31:30,068 --> 00:31:32,310 a recipe for a Christmas dessert. 834 00:31:32,310 --> 00:31:34,206 This one is from the archives 835 00:31:34,206 --> 00:31:36,344 and is a delicious, indulgent alternative 836 00:31:36,344 --> 00:31:38,103 to the classic Christmas Pudding. 837 00:31:39,000 --> 00:31:40,551 If you're feeling adventurous, 838 00:31:40,551 --> 00:31:42,827 then it only takes 15 minutes to rustle up. 839 00:31:43,965 --> 00:31:45,896 It's a cracker of a pudding, 840 00:31:45,896 --> 00:31:48,241 perfect for any occasion, 841 00:31:48,241 --> 00:31:51,620 made with that Italian Christmas staple, panettone. 842 00:31:53,068 --> 00:31:57,137 The Italians, they make a big glorified sponge like this, 843 00:31:57,137 --> 00:31:59,931 and they put it in a posh box and we love it. 844 00:31:59,931 --> 00:32:01,620 It's a brilliant little present. 845 00:32:01,620 --> 00:32:03,724 And I think a lot of people don't actually know 846 00:32:03,724 --> 00:32:04,965 what to do with it. 847 00:32:04,965 --> 00:32:06,310 Of course, it's nice cold or hot. 848 00:32:06,310 --> 00:32:07,551 You can toast it. 849 00:32:07,551 --> 00:32:09,517 But it's beautiful, absolutely beautiful, 850 00:32:09,517 --> 00:32:11,172 in Bread and Butter Pudding. 851 00:32:11,172 --> 00:32:12,965 [Jamie blowing air] 852 00:32:12,965 --> 00:32:16,896 With layers of panettone drenched in creamy vanilla custard, 853 00:32:16,896 --> 00:32:18,689 spiked with chocolate and marmalade, 854 00:32:20,655 --> 00:32:24,758 my Bread and Butter Pudding has all the elegance of a tart, 855 00:32:24,758 --> 00:32:26,517 but none of the hassle of pastry. 856 00:32:28,896 --> 00:32:32,827 All I'm gonna do is take the end off, about one centimeter. 857 00:32:32,827 --> 00:32:36,310 And then we can take the base off, one centimeter. 858 00:32:36,310 --> 00:32:39,655 And then the sides like this, just one centimeter slices. 859 00:32:39,655 --> 00:32:42,931 We don't waste anything and you can't get anything wrong. 860 00:32:42,931 --> 00:32:44,379 There's nothing you can get wrong. 861 00:32:44,379 --> 00:32:47,448 Even if you were a little bit tiddly on the old sherry, 862 00:32:47,448 --> 00:32:49,275 you could still do this beautifully. 863 00:32:49,275 --> 00:32:50,448 [upbeat festive music] 864 00:32:50,448 --> 00:32:51,931 The panettone's gonna be used both for 865 00:32:51,931 --> 00:32:53,482 the custard soaked filling 866 00:32:53,482 --> 00:32:56,758 and to make the outer crust of the tart instead of pastry. 867 00:32:58,758 --> 00:33:00,241 To stop the crust sticking, 868 00:33:00,241 --> 00:33:03,344 lightly grease a 28 centimeter a loose-bottom tart tin. 869 00:33:04,620 --> 00:33:07,931 Smash up fine two tablespoons of demerara sugar 870 00:33:07,931 --> 00:33:10,758 and mix with two more tablespoons of sugar 871 00:33:10,758 --> 00:33:12,793 with the granules left whole. 872 00:33:12,793 --> 00:33:15,000 What you'll find is some bits will be crunchy, 873 00:33:15,000 --> 00:33:17,551 some bits will just kind of lightly caramelize, 874 00:33:17,551 --> 00:33:19,206 which is nice. 875 00:33:19,206 --> 00:33:21,965 Coat the tin keeping the excess sugar for later. 876 00:33:24,620 --> 00:33:26,103 So to lining. 877 00:33:26,103 --> 00:33:29,448 I'm just gonna trim this base here of this brown crust. 878 00:33:29,448 --> 00:33:31,206 Because it's not quite so delicate, 879 00:33:31,206 --> 00:33:35,000 I'm gonna put this onto the bottom, just like that. 880 00:33:35,000 --> 00:33:38,241 And then all I'm gonna do is use these little crusts, 881 00:33:38,241 --> 00:33:42,482 squeeze them and push them up against the sides like that. 882 00:33:42,482 --> 00:33:45,103 What I love about this is instead of having to worry about 883 00:33:45,103 --> 00:33:46,965 perfectly rolling out pastry, 884 00:33:46,965 --> 00:33:49,793 you can really make a great job of this. 885 00:33:49,793 --> 00:33:51,586 If you do it sort of a little bit scruffy 886 00:33:51,586 --> 00:33:53,413 and not so perfect, it's still great. 887 00:33:53,413 --> 00:33:55,517 There's nothing technical or chefy about this at all. 888 00:33:55,517 --> 00:33:57,413 This is kinda like child's play. 889 00:33:57,413 --> 00:33:59,448 So that's our base done. 890 00:33:59,448 --> 00:34:00,344 [soft festive music] 891 00:34:00,344 --> 00:34:01,862 [eggs cracking] 892 00:34:01,862 --> 00:34:03,344 Now time to make the custard. 893 00:34:05,620 --> 00:34:08,655 Crack five large free-range eggs into a bowl, 894 00:34:08,655 --> 00:34:11,965 add 100 grams of golden caster sugar, 895 00:34:11,965 --> 00:34:13,724 and whisk for two minutes. 896 00:34:13,724 --> 00:34:16,551 [whisk sploshing] 897 00:34:18,344 --> 00:34:20,586 Heat 300 milliliters of double cream 898 00:34:20,586 --> 00:34:22,931 and 300 milliliters of whole milk 899 00:34:22,931 --> 00:34:26,379 with 125 grams of unsalted butter 900 00:34:26,379 --> 00:34:29,724 and the husk and seeds of one vanilla pod. 901 00:34:29,724 --> 00:34:32,758 It's gonna flavor that beautiful custard cream there. 902 00:34:34,103 --> 00:34:36,862 Leave to simmer on a medium heat for five minutes. 903 00:34:36,862 --> 00:34:39,517 Then, whisking constantly, 904 00:34:39,517 --> 00:34:42,000 add the hot cream mixture to the eggs and sugar. 905 00:34:44,172 --> 00:34:45,931 And pour some over the panettone. 906 00:34:47,172 --> 00:34:50,103 Just 1/3 goes in. 907 00:34:50,103 --> 00:34:51,724 It'll get sucked up straight away. 908 00:34:51,724 --> 00:34:53,862 It absorbs very quickly. 909 00:34:53,862 --> 00:34:56,827 And if you see any little gaps, plug the hole. 910 00:34:56,827 --> 00:34:58,931 Then we have the rest of this custard. 911 00:34:58,931 --> 00:35:00,413 In actual fact, we've got all of the bits 912 00:35:00,413 --> 00:35:03,758 that have fallen off of the wonderful panettone, 913 00:35:03,758 --> 00:35:05,724 plus this bit here. 914 00:35:05,724 --> 00:35:06,965 And actually, if I rip this open, 915 00:35:06,965 --> 00:35:08,034 you can kind of see. 916 00:35:08,034 --> 00:35:09,758 See that texture? 917 00:35:09,758 --> 00:35:11,068 That's what panettone's all about, 918 00:35:11,068 --> 00:35:13,241 all those lovely little knots and bubbles. 919 00:35:13,241 --> 00:35:16,000 And whether it's stale or fresh, it really doesn't matter. 920 00:35:16,000 --> 00:35:17,689 So I'm just gonna break it up, 921 00:35:17,689 --> 00:35:21,551 then just get in there with a spoon. 922 00:35:22,965 --> 00:35:25,965 Some panettones that you get have got little almonds 923 00:35:25,965 --> 00:35:27,448 or pistachios in, 924 00:35:27,448 --> 00:35:30,137 some have got different flavorings like amaretto, 925 00:35:30,137 --> 00:35:32,000 orange zest, candied fruit. 926 00:35:32,000 --> 00:35:33,241 And to be honest, 927 00:35:33,241 --> 00:35:34,758 it doesn't really matter which one you've got. 928 00:35:34,758 --> 00:35:36,034 They're all very nice. 929 00:35:36,034 --> 00:35:37,896 And you can see straight away, 930 00:35:37,896 --> 00:35:42,448 it's just like the most gorgeous sludge you can get. 931 00:35:42,448 --> 00:35:44,551 So I'm gonna put half in 932 00:35:44,551 --> 00:35:48,517 and I'm just gonna lay that into our mold. 933 00:35:48,517 --> 00:35:52,413 And then some undeniably beautiful flavors. 934 00:35:52,413 --> 00:35:56,068 We've got really nice quality 70% chocolate. 935 00:35:56,068 --> 00:35:57,586 Give it a spank. 936 00:35:57,586 --> 00:36:00,586 And then I'll want about 60 grams, just little chunks, 937 00:36:00,586 --> 00:36:02,586 and I'll save half for on top. 938 00:36:02,586 --> 00:36:04,068 And then marmalade. 939 00:36:04,068 --> 00:36:06,344 It's that lovely bittersweet orange and the chocolate. 940 00:36:06,344 --> 00:36:07,172 Fantastic. 941 00:36:07,172 --> 00:36:08,896 So just about 60 grams 942 00:36:10,517 --> 00:36:11,620 in and around here. 943 00:36:11,620 --> 00:36:13,137 [upbeat music] 944 00:36:13,137 --> 00:36:15,896 Spoon in the rest of the panettone and custard mixture, 945 00:36:17,000 --> 00:36:19,034 making sure you've removed the vanilla pod. 946 00:36:20,137 --> 00:36:21,965 Then top with more chocolate and marmalade 947 00:36:21,965 --> 00:36:24,310 and the leftover demerara sugar. 948 00:36:24,310 --> 00:36:25,793 So there you go. 949 00:36:25,793 --> 00:36:29,034 A really easy, delicious dessert, ready to be cooked. 950 00:36:29,034 --> 00:36:30,517 And you know what? 951 00:36:30,517 --> 00:36:32,931 All these little imperfections, all these little ugly bits, 952 00:36:32,931 --> 00:36:35,000 they become beautiful bits in the oven. 953 00:36:35,000 --> 00:36:38,689 So 25 minutes at 190 degrees Celsius, 954 00:36:38,689 --> 00:36:41,793 which is about 350 degrees Fahrenheit. 955 00:36:41,793 --> 00:36:42,689 In it goes. 956 00:36:44,068 --> 00:36:46,241 And then when it comes out, it's gonna look amazing. 957 00:36:46,241 --> 00:36:49,068 Just time for me to clean down and have a little sherry. 958 00:36:56,413 --> 00:36:57,655 Look at that. 959 00:37:00,379 --> 00:37:03,103 You've still got a little wobble in the middle, 960 00:37:03,103 --> 00:37:04,379 which I like. 961 00:37:04,379 --> 00:37:06,517 [enchanted festive music] 962 00:37:06,517 --> 00:37:08,551 After leaving it to rest for 10 minutes, 963 00:37:08,551 --> 00:37:09,827 it's time to plate up. 964 00:37:15,965 --> 00:37:16,862 Here we go. 965 00:37:20,862 --> 00:37:22,000 Crispy on the top, 966 00:37:23,344 --> 00:37:24,620 spongy in the middle. 967 00:37:25,655 --> 00:37:26,586 Gorgeous. 968 00:37:27,517 --> 00:37:30,000 It's good hot. It's good cold. 969 00:37:30,000 --> 00:37:30,965 It's good for dessert. 970 00:37:30,965 --> 00:37:32,517 It's good as an afternoon tea. 971 00:37:33,862 --> 00:37:35,793 A little bit of ice cream. 972 00:37:35,793 --> 00:37:40,103 [enchanted festive music continues] 973 00:37:41,344 --> 00:37:42,275 Mmm. 974 00:37:42,275 --> 00:37:43,724 Oh yeah. 975 00:37:43,724 --> 00:37:46,344 Marmalade and chocolate, such a brilliant combination. 976 00:37:49,586 --> 00:37:50,827 Mmm! 977 00:37:50,827 --> 00:37:53,310 That is the Chocolate Marmalade Panettone 978 00:37:53,310 --> 00:37:54,724 Bread and Butter Pudding. 979 00:37:54,724 --> 00:37:57,379 A beautiful thing that anyone can do 980 00:37:57,379 --> 00:37:59,724 that tastes absolutely delicious. 981 00:37:59,724 --> 00:38:00,586 Happy Christmas. 982 00:38:02,655 --> 00:38:04,965 [upbeat festive music] 983 00:38:04,965 --> 00:38:07,344 Christmas day is almost upon us 984 00:38:07,344 --> 00:38:09,827 and I'm gonna talk you through the final push 985 00:38:09,827 --> 00:38:13,758 to get your Christmas feast onto the table in style. 986 00:38:13,758 --> 00:38:16,827 But first, let's spare a thought for the end of the meal. 987 00:38:16,827 --> 00:38:19,482 Here's a few ridiculously easy twists 988 00:38:19,482 --> 00:38:22,551 to make your cheese course one to remember. 989 00:38:22,551 --> 00:38:25,344 Okay, so it's cheese board time. 990 00:38:25,344 --> 00:38:27,827 And my friend Jason is literally like 991 00:38:27,827 --> 00:38:29,793 Luke Skywalker of the cheese industry. 992 00:38:29,793 --> 00:38:33,896 So we're gonna kind of grill him about the cheese board. 993 00:38:33,896 --> 00:38:36,862 So whether you've got your cheese from a speciality store 994 00:38:36,862 --> 00:38:38,517 or a box from a supermarket, 995 00:38:38,517 --> 00:38:41,551 the chances are you've all got cheddar, Brie 996 00:38:41,551 --> 00:38:43,206 and Stilton, of course. 997 00:38:43,206 --> 00:38:46,241 But whether you've got the basics or a few fancier ones, 998 00:38:46,241 --> 00:38:49,310 here's how to celebrate what you've got in style. 999 00:38:50,448 --> 00:38:52,793 So for all the people sitting at home. 1000 00:38:52,793 --> 00:38:54,275 - [Jason] Yeah. 1001 00:38:54,275 --> 00:38:55,448 - [Jamie] Like when should they get the cheese out? 1002 00:38:55,448 --> 00:38:56,689 - If it's in the fridge and stone cold, 1003 00:38:56,689 --> 00:38:58,206 then get it out a good couple of hours 1004 00:38:58,206 --> 00:39:00,172 before you're gonna be eating it. 1005 00:39:00,172 --> 00:39:03,137 If it comes out of the fridge, say it's five degrees, 1006 00:39:03,137 --> 00:39:04,827 you bite it into it and there's nothing there. 1007 00:39:04,827 --> 00:39:06,137 There's no taste. 1008 00:39:06,137 --> 00:39:08,620 Put it somewhere where it's gonna not dry out, 1009 00:39:08,620 --> 00:39:10,206 ringing a tea towel up with water 1010 00:39:10,206 --> 00:39:12,482 and so it's just lightly damp 1011 00:39:12,482 --> 00:39:14,172 and covering it is a good thing. 1012 00:39:14,172 --> 00:39:16,620 - So for me, one of the things I love about a cheeseboard is 1013 00:39:16,620 --> 00:39:19,206 really making it spectacular, having fun with it. 1014 00:39:19,206 --> 00:39:20,137 - Yeah, yeah. 1015 00:39:20,137 --> 00:39:21,310 - And I like to have an order. 1016 00:39:21,310 --> 00:39:23,482 And I generally go from the milder cheeses 1017 00:39:23,482 --> 00:39:24,689 up to the stronger one, 1018 00:39:24,689 --> 00:39:27,000 and I actually get little numbers 1019 00:39:27,000 --> 00:39:29,965 and sort of like kind of almost spoon feed the adults. 1020 00:39:29,965 --> 00:39:31,172 Like, "Do this one first." 1021 00:39:31,172 --> 00:39:32,379 But there is a logic to that, isn't there? 1022 00:39:32,379 --> 00:39:34,000 - Yeah. That's a golden rule. 1023 00:39:34,000 --> 00:39:36,000 There's no point in starting with a Stilton 1024 00:39:36,000 --> 00:39:37,620 because if you progress to a cheese which is milder, 1025 00:39:37,620 --> 00:39:39,103 'cause you're not gonna taste it. 1026 00:39:39,103 --> 00:39:41,310 - Let's talk about like pimping the cheese board. 1027 00:39:41,310 --> 00:39:43,206 Things that pair up nicely with cheeses. 1028 00:39:43,206 --> 00:39:45,000 Obviously, the classics are apples. 1029 00:39:45,000 --> 00:39:45,827 - Yeah. 1030 00:39:45,827 --> 00:39:47,310 - Beautiful pears. 1031 00:39:47,310 --> 00:39:48,586 - You do want something that's gonna just give you 1032 00:39:48,586 --> 00:39:50,310 a little interval between each one. 1033 00:39:50,310 --> 00:39:51,517 - Right. Clean the tongue. 1034 00:39:51,517 --> 00:39:53,068 - And that's why I think apples are so great. 1035 00:39:53,068 --> 00:39:55,000 - So we can put some bits of apple around. 1036 00:39:55,000 --> 00:39:57,310 We can grab some little figs 1037 00:39:57,310 --> 00:39:59,724 and we can just kind of squeeze the little figs, 1038 00:39:59,724 --> 00:40:01,034 make it exciting. 1039 00:40:01,034 --> 00:40:03,137 We can kind of get some pears going. 1040 00:40:03,137 --> 00:40:04,620 Down the bottom of the table, Christmas Cake. 1041 00:40:04,620 --> 00:40:06,103 What's that good with? 1042 00:40:06,103 --> 00:40:09,655 - What it pairs well with is something that just gives you 1043 00:40:09,655 --> 00:40:11,172 a little bit of relief actually 1044 00:40:11,172 --> 00:40:13,896 from the intensity of the fruit of that Christmas Cake. 1045 00:40:13,896 --> 00:40:15,413 - I'm not that partial, I've gotta say. 1046 00:40:15,413 --> 00:40:18,689 - [Jason] Yeah, I love it with a cheese like this. 1047 00:40:18,689 --> 00:40:19,517 See what you think. 1048 00:40:19,517 --> 00:40:20,655 - [Jamie] Okay. 1049 00:40:20,655 --> 00:40:21,862 - So this is a Kirkham's Lancashire, 1050 00:40:21,862 --> 00:40:23,482 but it's got a nice creamy texture. 1051 00:40:23,482 --> 00:40:25,310 - And if you haven't got Lancashire, 1052 00:40:25,310 --> 00:40:27,137 then try it with any hard cheese. 1053 00:40:27,137 --> 00:40:28,241 It's all good. 1054 00:40:28,241 --> 00:40:29,517 Oh my God! 1055 00:40:29,517 --> 00:40:31,620 That's the best way I've ever had Christmas Cake. 1056 00:40:31,620 --> 00:40:33,241 This gets right on my nerves, I gotta be honest. 1057 00:40:33,241 --> 00:40:34,068 - [Jason] Yeah. Yeah. 1058 00:40:34,068 --> 00:40:34,931 - This is delicious. 1059 00:40:34,931 --> 00:40:36,413 - Mm-hmm. 1060 00:40:36,413 --> 00:40:37,172 And people would never think to put those two together, 1061 00:40:37,172 --> 00:40:38,758 I don't think. 1062 00:40:38,758 --> 00:40:40,137 - Oh yeah. 1063 00:40:40,137 --> 00:40:41,000 Right, I'm doing that. 1064 00:40:41,000 --> 00:40:41,965 - Yeah. Yeah. 1065 00:40:41,965 --> 00:40:42,793 - Can I give you a curve ball? 1066 00:40:42,793 --> 00:40:43,758 - [Jason] Go for it. 1067 00:40:43,758 --> 00:40:45,000 - I think I might upset you. 1068 00:40:45,000 --> 00:40:46,034 But cut yourself a little bit of cheddar, 1069 00:40:46,034 --> 00:40:47,517 then you get some lovely honey 1070 00:40:49,000 --> 00:40:52,620 and just put a nice spoon over the top like that. 1071 00:40:54,172 --> 00:40:56,551 And then get some coffee beans. 1072 00:40:56,551 --> 00:40:57,862 - Wow. 1073 00:40:57,862 --> 00:41:00,068 - Smash it up and sprinkle that over 1074 00:41:00,068 --> 00:41:01,620 and put that in your gob. 1075 00:41:01,620 --> 00:41:03,931 And this is not try and look at it 1076 00:41:03,931 --> 00:41:04,965 from a purist point of view. 1077 00:41:04,965 --> 00:41:06,448 - Yeah, yeah, yeah. 1078 00:41:06,448 --> 00:41:08,827 - But as far as mixing up Christmas is concerned. 1079 00:41:11,517 --> 00:41:12,413 It's awesome. 1080 00:41:12,413 --> 00:41:14,241 - I like it. 1081 00:41:14,241 --> 00:41:15,758 - Thank you, Jay. 1082 00:41:15,758 --> 00:41:16,586 Happy Christmas. 1083 00:41:16,586 --> 00:41:17,413 - Happy Christmas. 1084 00:41:17,413 --> 00:41:18,241 - You excited? 1085 00:41:18,241 --> 00:41:19,482 - I can't wait. 1086 00:41:19,482 --> 00:41:20,413 - Yeah, me too. Can I keep some of these? 1087 00:41:20,413 --> 00:41:21,379 - You can keep all of them. 1088 00:41:21,379 --> 00:41:24,931 [festive jazz music] 1089 00:41:24,931 --> 00:41:27,655 - So that almost wraps things up. 1090 00:41:27,655 --> 00:41:30,379 You've got a sack full of ideas you can pick and choose from 1091 00:41:30,379 --> 00:41:33,275 to make your Christmas dinner sensational. 1092 00:41:33,275 --> 00:41:35,241 But I've got one last tip. 1093 00:41:35,241 --> 00:41:37,586 I wanna show you how to carve your turkey 1094 00:41:37,586 --> 00:41:39,965 so it looks as good as it tastes. 1095 00:41:41,103 --> 00:41:43,620 This has rested now for two hours. 1096 00:41:43,620 --> 00:41:47,137 It's succulent, it's still warm to the touch. 1097 00:41:47,137 --> 00:41:51,034 So there's a few ways we can tackle this carving. 1098 00:41:51,034 --> 00:41:53,758 But one thing I know from talking to you guys is that 1099 00:41:53,758 --> 00:41:55,000 blunt knives are a problem. 1100 00:41:55,000 --> 00:41:56,620 So if you have a steel in your home, 1101 00:41:56,620 --> 00:41:59,413 going from the tip of the steel and the base of the knife, 1102 00:41:59,413 --> 00:42:02,379 at 45 degrees, to the tip. 1103 00:42:02,379 --> 00:42:05,724 And then on the other side, the base to the tip. 1104 00:42:05,724 --> 00:42:07,965 Just do that a few times 1105 00:42:07,965 --> 00:42:11,448 just to put the edge back on your knife. 1106 00:42:11,448 --> 00:42:13,000 [cheerful festive music] 1107 00:42:13,000 --> 00:42:15,206 So there's two methods I'd like to show you. 1108 00:42:15,206 --> 00:42:17,931 First is kinda the old school method. 1109 00:42:17,931 --> 00:42:22,103 We'll use the knife just to remove the wing here. 1110 00:42:22,103 --> 00:42:23,551 So we've got our wing meat there. 1111 00:42:23,551 --> 00:42:25,172 That's a beautiful sweet bit of meat there, 1112 00:42:25,172 --> 00:42:27,000 so the real foodie will fight for that. 1113 00:42:27,000 --> 00:42:28,551 Then we've got our leg here. 1114 00:42:28,551 --> 00:42:31,379 So I like to just remove this here. 1115 00:42:31,379 --> 00:42:33,931 And then you can literally use your hands 1116 00:42:33,931 --> 00:42:36,793 and we can disjoint this lovely bird like that. 1117 00:42:38,103 --> 00:42:40,000 Once you've got that giant drumstick, 1118 00:42:40,000 --> 00:42:42,172 just shred that tender meat off the bone. 1119 00:42:43,448 --> 00:42:47,344 Then we get our fork and we'll classically carve. 1120 00:42:47,344 --> 00:42:51,586 Using the length of the knife and as it kind of falls off, 1121 00:42:51,586 --> 00:42:54,862 we use the fork to secure it and out the other end, 1122 00:42:54,862 --> 00:42:56,758 and then that's the first slice done. 1123 00:42:56,758 --> 00:42:57,827 Skin facing up. 1124 00:42:59,000 --> 00:43:00,689 And then we can just rattle through, 1125 00:43:00,689 --> 00:43:03,103 nice, smooth actions down the bird. 1126 00:43:04,344 --> 00:43:05,896 So that's the first method. 1127 00:43:05,896 --> 00:43:08,344 And that's what I watched my dad do all of my childhood. 1128 00:43:08,344 --> 00:43:09,965 Nothing wrong with it. Really, really nice. 1129 00:43:09,965 --> 00:43:11,103 But there is another method. 1130 00:43:11,103 --> 00:43:12,689 All you do is get your knife. 1131 00:43:12,689 --> 00:43:15,034 There's a backbone here on the turkey 1132 00:43:15,034 --> 00:43:19,206 and you go right down to the base of the breasts. 1133 00:43:19,206 --> 00:43:20,482 Very simply. 1134 00:43:20,482 --> 00:43:22,689 And then just use your hand or fork 1135 00:43:22,689 --> 00:43:26,448 and your knife to remove the whole breast, just like that. 1136 00:43:27,655 --> 00:43:31,206 And then that there is what you end up with, 1137 00:43:31,206 --> 00:43:34,000 a whole chunk of turkey breast. 1138 00:43:34,000 --> 00:43:35,206 [upbeat festive music] 1139 00:43:35,206 --> 00:43:37,000 Carving the breast this way will give you 1140 00:43:37,000 --> 00:43:40,793 nice even portions, so no one's fighting for the best bit. 1141 00:43:41,965 --> 00:43:46,827 And you can just fan out slices of your turkey. 1142 00:43:46,827 --> 00:43:48,034 So there you go, guys. 1143 00:43:48,034 --> 00:43:49,620 Beautifully cooked turkey, rested, 1144 00:43:49,620 --> 00:43:51,413 carved in two different ways. 1145 00:43:51,413 --> 00:43:54,241 You choose which one suits you and your family. 1146 00:43:54,241 --> 00:43:56,620 Either way, serve it up with pride. 1147 00:43:56,620 --> 00:43:58,586 It's gonna be amazing. 1148 00:44:04,000 --> 00:44:04,862 [upbeat festive music] 1149 00:44:04,862 --> 00:44:07,931 [trumpet blowing] 1150 00:44:07,931 --> 00:44:09,413 So there you go, guys. 1151 00:44:09,413 --> 00:44:11,137 The tastiest trimmings ever. 1152 00:44:11,137 --> 00:44:13,896 The crispiest, fluffiest roast potatoes. 1153 00:44:13,896 --> 00:44:16,068 Succulent, beautiful turkey. 1154 00:44:16,068 --> 00:44:18,724 And gravy that will knock your Christmas socks off. 1155 00:44:23,275 --> 00:44:24,896 So remember guys, 1156 00:44:24,896 --> 00:44:29,000 a little planning now is gonna save a whole load of stress. 1157 00:44:29,000 --> 00:44:32,724 So sit back, try and relax, enjoy the day, 1158 00:44:32,724 --> 00:44:37,000 and let's make this Christmas the best one ever. 1159 00:44:38,310 --> 00:44:40,379 - [Group] Happy Christmas! 1160 00:44:40,379 --> 00:44:41,862 - Everybody. 1161 00:44:41,862 --> 00:44:45,275 [cheerful festive music] 1162 00:45:16,793 --> 00:45:18,241 [upbeat electronic music] 1163 00:45:18,241 --> 00:45:19,551 ♪ Ah 87246

Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.