25 Christmas Recipes And Ideas By Jamie Oliver

Jamie Oliver shows you 25 Christmas recipes and ideas to add to your menu!
Learn how to make your own mulled wine, the perfect roast potatoes, alternatives to turkey and some Chrismtas veggie options!

0:00 – Home made Mulled Wine
1:48 – Beef Wellington
7:28 – Roasted Parnsips / Carrots / Potatoes
13:34 – Christmas Ravolli
19:59 – Sausage Roll Roast Squash Wreath
22:51 – Pork Sausage Roll wreath
29:30 – Veggie Christmas Pithivier
34:49 – Festive Celeriac Mash
37:51 – Smoky Chilli
48:41 – Alternative Pigs in blankets with Jimmy Doherty
50:08 – Festive drink
51:30 – Winter chocolate bomb
58:53 – Nut Roast
01:04:10 – Salmon Starter
01:06:40 – Roasted Figs
01:08:22 – Christmas Apple Pie
01:13:29 – Veggie Crown
01:16:20 – Ultimate Turkey Leftover Sandwich
01:27:04 – Yule Log
01:37:10 – Christmas Mince pies
01:44:47.- Turkey stew
01:50:00 – Veggie Festive Cream Spinach
01:53:34 – Ultimate Turkey With Bacon
02:00:20 – Adding maxium flavour to your turkey
02:0214 – Butter coated turkey with sage and Chestnut stuffing

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Okay, it’s Christmas. I’m excited. I’m going 
to start off with mold wine, right? Which most   people ruin. Okay, it’s all about spice, isn’t 
it? All those all those lovely spices like cloves, five spice, nutmeg, cinnamon, vanilla, stuff 
that makes Christmas feel like Christmas. So,   what I’ve got in this pan is 200 g of sugar, 
unrefined sugar, and just a splash of water. And as it starts to melt like that, I’m going to 
add the zest of one clementine in there like that, the zest of one lemon and a zest of a lime. So 
all those wonderful citrus fruits. To that we can add about six cloves like that. A couple 
of staronies go in. And then we’re going to do cinnamon. Just snap it in half. That goes in. 
About three leaves of bay. and then nutmeg. And then I’ve got a vanilla pod here that 
I’ve split in half. Don’t have to scrape   it cuz it’ll all come out in the mix. So, 
as that syrup comes together, just go in with two bottles of red wine. And then as it 
starts to come up, I’m just going to squeeze the juice of the clementine in there. And that’ll 
be delicious. You can see as that just comes up   to the heat, all those spices will infuse like a 
cup of tea into that red wine. But that is pretty much ready. I’m just going to squeeze this 
juice in. The juice of tangerine clementine. There we go. Getting the flavor out in that little 
bit of syrup there at the beginning means you don’t have to boil the hell out of the red wine. 
And also, if you’re lucky, you haven’t cooked all   the alcohol away. But that’s proper mold wine. And 
you can taste every single one of those spices. Jana, if you fancy something different on the big 
day, then my beautiful beef Wellington is for you. With crispy golden puff pastry on the outside 
and the most blushing beef fillets surrounded by gorgeous wild mushroom pate on the inside, this 
beef Wellington will deliver the wow factor every single time. It starts with, of course, the hero 
cut of meat, which is famed for being the best. It’s the fillet of beef. It’s so tender. Go and 
get yourself about 1.2 1.3 kilos worth. Get your butcher to trim it up. And you want the kind of 
center cut so it’s equally sized from one side to   the other. This will easily serve eight people. 
Start by seasoning your board with salt, pepper, and a good sprinkle of chopped rosemary. And then 
get that lovely fillet of beef. Give it a little press like that. And that’s how you get a really 
nice even seasoning. To maximize the flavor, I’m going to sear the beef. Add a lug 
of olive oil, a knob of butter, and a springrig of rosemary to a pan on a high heat. 
Then brown the fillet all over for 4 minutes. Now remember, it’s puff pastry. It’s that 
lovely mushroom and chicken liver pate.   Then the meat seared on top, rolled up. So 
let’s start the chicken liver and mushroom pate. To make the base for the pate, replace the 
fat in your beef pan with some fresh olive oil   and butter. Go in with two cloves of garlic, 
two sprigs of rosemary, a chopped red onion, and a pinch of salt. Look at these mushrooms. 
Absolutely beautiful. 600 g I’m using. Put your mushrooms into the pan with the onion 
and garlic and cook down for 15 minutes until softened. Then add 100 g of chicken livers, a dash 
of woristers sauce, plus a capful of truffle oil. Cook for 3 or 4 minutes, then tip it 
all onto a board and get chopping. Oh, the smell is phenomenal. And you can 
cut this to any texture you want. I am quite happy with that. I’m just going 
to go in with a nice big handful of dry   breadrumbs. And that will soak up some of 
those lovely resting juices from the meat. Okay, the pate’s done. Next, the puff pastry. It’s 
a real faf to make it fresh, so just buy it. But make sure you get a good quality all butter 
one. I want it to be about the size of a tea. Nice. Spread the mushroom and chicken liver pate 
over the pastry, leaving a space around the edges and at one end. So, the exciting bit, it’s all 
building up to this, the fillet of beef. To make it all stick together, paint a little bit of 
beaten egg onto the exposed bits of pastry. And   then it’s time to roll. Get your fingers under and 
roll it up like this. Keep it tight. and then back over like that to make it snug and tight. And then 
just roll it over again until it’s firm. And then just like a Christmas cracker, pinch that edge and 
push it down. Squash the ends with a fork dipped in flour. Then glaze the whole Wellington with 
egg wash. If you’re making it for a party, you can do all of this the day before. The only thing 
to remember is to take it out of the fridge a good hour and a half in advance because beef must be 
at room temperature when cooking begins. I’m doing mine straight away. And to prevent a soggy bottom, 
I’m going to give it a 2-minute blast on the hob before it goes into cook. When you can just hear 
that sizzling a little bit, get that in the oven at 210° C. Cook for about 40 minutes at the bottom 
of the oven. And this is just going to guarantee you crispy bum, crispy sides, crispy top, golden 
all over, absolutely gorgeous. While it cooks, knock up a gravy with two chopped onions fried 
gently for 20 minutes. A teaspoon of black currant jam, 100 ml of madiraa or pork, flamed, 
a good teaspoon of mustard, 2 tbsp of flour, and 600 ml of hot beefto simmered and then 
blended. Time to check up on the Wellington. Have a little look at this. I can feel it’s nice and 
crisp, which is lovely. The colors are amazing. After resting the meat for 5 minutes 
and boiling up some seasonal greens, I’m ready to serve. So, I’m 
going to go in to the first bit. Beautiful. And every single time I see 
that, I’m relieved. Can you see the   juices pouring out now as we’ve cut it? 
And we’ve still got that crisp base. So, I’m really pleased with that. Let’s load it 
up with some nice greens and then the gravy. Very exciting. Just a brilliant combination. Beef 
fillet has rested into that mushroom and it’s all kind of cooked into each 
other. There’s a real harmony there. That is so good. A guaranteed showstopper. I want 
to show you three simple ways to make roasted veg extra special. Gorgeously golden roast potatoes, 
carrots with rosemary and a clementine glaze, and parsnips caramelized with honey bay and 
vinegar. We’re now going to do the side dishes, right? But there’s certain things I do on 
Christmas Eve that guarantee flavor and kind   of de-stressing all the work on Christmas day. 
So I’ve par boiled these for five minutes each together. Carrots and parnips that I dug up, 
but standard parnips. So easy. I’m now going to drain the potatoes. Now the key is with the 
potatoes, you want to par boil them long enough to exaggerate the fluffy inside. About 12, 13 
minutes. What we’re going to do is dress these in fat. That will protect them. Let’s just talk 
about fat because fat is flavor. And you can   use a different fat on different vegetables. I’ll 
put olive oil on my carrots today. Just a little drizzle. Uh we can use butter on my parsnips 
and then goose fat on your roast potatoes. Season them with salt and pepper. And then toss 
them in that fat. Make sure they’re all nicely coated. and get some garlic on the potatoes. 
Leave the skins on. They’ll go sweet and mild and delicate. So on Christmas Eve, we can do all 
this. Season it up, dress it up in a chosen fat, and then I’ll just cover that and put it somewhere 
cold. And it’s a job out the way. Brilliant. But I’ll cook these now for an hour. So the oven will 
be at 180. And then we can just rack them up like that. And we’ve still got another bit of space 
if we wanted to do anything else. Brilliant. So, the roast veg has had nearly an hour. So, 
it’s getting golden. We’ve concentrated all those   flavors, which is great. But this stage, the last 
10 minutes, we can add another layer of incredible flavor so that each veggie is unique and 
delicious. Let’s get these veggies out. Come on. So, the spuds there, parsnips looking beautiful, 
and the carrots. Now, I’m going to show you how to flavor layer. You can use different herbs 
and different flavors to make each one of these   completely delicious, individual, and fantastical. 
You want to get the best out of the herbs. If you put them in at the beginning, they’re going 
to be ruined by the time everything’s ready,   right? So, that last 10 minutes is like just 
perfect. So carrots, we’ll go in with rosemary, right? We can mix this up and that residual 
fat in the tray will just dress those herbs. A little bit of clementine, right? That juice 
will reduce and glaze those carrots. It will be lovely. We’re going to go in with bay 
leaves here on the parsnips. And then a   good swig of white or red wine vinegar. About a 
tablespoon goes in. And then a drizzle of honey. This flavor combo is phenomenal. And then 
the sage is going to go really snappy and delicious. But there’s a really important thing 
here that I need to show you. And that is with a   potato masher. We can increase crunchiness by 
just lightly putting a bit of pressure on the potatoes to give them more surface area. 
And then that way you get the crispiest, most wonderful potatoes. These roast 
veggies are going to be absolutely amazing. And we’re going to put them now back in the 
oven until perfection, about 10 minutes. But this is also the moment in real life on 
Christmas day where you’d be getting ready to   carve the turkey, right? You’d have your gravy 
on here. We can put some greens on. But what a lovely selection of veggies, right? A 
real celebration. What are you doing? Hello. Just doing veggies. Roast veggies. What’s 
your favorite roast veg? Okay. Lemon. Lemon, apparently. Oh, lemon. There you 
go. Roast lemon for Christmas. Oh,   yeah. He’s been naughty. What have you done? 
Tell me what you done. But you still love me, do you? Oh, I love you. Yes, I love you very 
much. I broke. You might not want to. I bro. I was trying to do a song and the back bit fell 
off. Oh, yeah. So, you’ve broken daddy’s piano. Yeah. Okay. How could you not forgive him? 
Go on, go and play. Never a quiet moment in the Oliver household. It’s always like that. 
He’ll get a bit of coal for Christmas. Okay, let’s have a look at these lovely, lovely veg. 
Beautiful roast potatoes, clementine and rosemary, roast carrots, and then roast parsnips with 
the vinegar and the bay and the honey. So, come on. Let’s have a little look at a 
potato. Oy, they’re hot. Look at that. If you just bust it open, you’re going to 
see that world of fluff and crispiness. The sage is phenomenal. The salty outside 
with the goose fat, which I love. So, so good. Carrot time. Simplicity. That lovely 
kind of spritz of Christmas with the clementine and then the amazing parnip. What the vinegar does 
with the bay is simply a thing of beauty. Look how gnarly and beautiful the outer skin gets. Don’t 
peel the parnips. Oh wow. Everything here tastes very different and very very delicious. We’ve 
got our beautiful Brussels sprouts and greens here. I’ve just given you some of the ideas, 
hints, tips, and principles that will arm you with the confidence, I hope, to do the best veg 
for this Christmas ever. Amazing roast veggies and the simplest steamed and boiled veggies. 
Ravioli really is the family of field pasta. And of course, within ravioli, you have 
the different names. Capalachi capiolini caramel. See? And from caramelli, which 
means sweetie, right? I got inspired to make this delicious ravioli. It’s all about 
getting something gorgeous inside. Cut up the butternut squash into eight big chunks. Then whack 
them into a large baking tray along with 250 g of fresh ricotta. Seasoned with salt, pepper, and 
a hint of dried chili flakes, grated nutmeg, and a drizzle of olive oil. And after an hour in 
the oven at 180° C or 350 fah, it will look like this. You can see how the cheese has just sagged. 
Ricotta is so light, but when it’s seasoned and then roasted, you get a lovely crumbly texture. 
So, Janaro is just going to crumble a nice little handful of chestnuts. A really Christmy flavor. 
And then we’re just going to pick some sage. And what we want to do is just drizzle this sage with 
a little olive oil. And these sage leaves will go   from being boring old woody leaves into the most 
incredible crispy herbs. Delicious and tasty. Pop the filling back in the oven for another 15 
minutes. Let’s talk about pasta. So I learned everything I did from Jinaro. So today we’re going 
to do the master class. So should we start? Let’s do it. Okay. So, in the bowl, we’re going to go 
in with 400 gram of plain flour. This is tippo 00. It It is basically a grade of grind. It means 
the flour is like talcum powder, super fine. Then go in with 75 g of fine semolina and 12 egg yolks 
for a rich golden pasta. There’s no sort of right or wrong to kneading. Just kind of keep moving it. 
And you want to get a kind of nice elastic dough. Look, that’s what we got. You can see how 
smooth it is and beautiful. What we need   to do is now leave this to rest because 
the gluten in here is become like tight. Wrap the dough in a clean damp tea towel or 
cling film for about half an hour. Meanwhile, let the squash cool down completely. By roasting 
that ricotta, we’ve created texture, but also it’s light and curdy and delicious. So, we’re 
going to make the filling now. And most of this skin is delightful and it’s soft. Some of it’s a 
little bit kind of hard, so it’s lovely to eat, but it might pierce the ravioli. Try that little 
crispy bit. Oh my god. A lot of people throw away the skin. I love the skin. I think the biggest 
flavor is in the skin. Any more left? This one. So, we’ll use instead of a machine where it 
goes like baby food, let’s kind of use forks. Okay. So, let’s have a little taste. Oh gosh, it’s really good. I know. I know. Grate in a 
little fresh parmesan for an extra depth of flavor. And the filling is done. All we need to 
do now is the fun bit, the pasta shapes. We’re going to use a rolling pin. If you’ve got a pasta 
machine, even easier. Now, a really amazing tip, the king of all dusting flour. It’s rice 
flour. When we make ravioli, you know, sometimes they start to stick underneath, but 
with rice flour, never. It’s unbelievable. So, a little rice flour like that. Perfect. We want 
to go thin, though, cuz when you fold it back on itself, you’re doubling it up. So, you want 
it to be delicate. To make your crackers, spoon a little filling into a section of the pasta. 
Brush the edges with a little water. Roll it, seal it, pinch the edges, and trim off any 
extras. You want to make it a tight seal. So, when that cooks, it’s all in there. And the 
nice thing is you can kind of get into the habit of doing this once a month for the 
weekend, you’ll get so good. It’s a lovely   thing to learn. But you can freeze these. So if 
you freeze like batches and portions of these, it’s fantastic cuz a month later you take them 
from the freezer, you throw them in the water,   it’s the ultimate fast food. Simply boil these 
little beauties for around 3 minutes fresh or 5 minutes if they’re frozen and you can have 
all that love and passion in the middle of the   week when you’re rushing around. Happy? I’m very 
happy. It’s the best things in the world. Making pasta. Look how perfectly imperfect they are. 
They’re all different shapes and sizes. You know, you’re never going to get that from a supermarket. 
It’s full of lava. That’s all. Look at that, Jar. That is incredible. Beautiful. And we all 
made ourself. So, after all that time, now it’s time to cook. And the cooking bit’s the easy bit. 
Three little ones each plus one just in case one explodes. Bring your pasta water to the boil and 
make sure it’s nicely seasoned. We’re going to put in our lovely ravioli. You could just do plain 
butter, but because it’s Christmas time, I’m going to do a little clementine. Go on, my friend. 
Christmas to me tastes like clementines. So, add a squeeze of the juice to some melted butter 
for a delicious, simple sauce. And when it boils, there’s a moment where it comes together. And 
that’s the moment when you stop and you serve   very quickly. If you want to put a few sage leaves 
in. Okay. Parmesan. Just a little bit of Parmesan. Again, hardly any. And Jinaro is going to toss 
this. Just a little bit. Go on, Jar. Come on, big boy. Stop covering me. Yes. And it’s that little 
plate of love. You set a little parcels of love. Sprinkle with some toasted crushed almonds and a 
little parmesan. Come on. Get close. Get close. Oh, doc. Just eat it. There’s no better way to keep cozy outside 
than with homemade sausage rolls. But I’m giving them a twist. literally by making them 
into a super festive sausage roll wreath. So, I’m doing one with beautiful sausage meat 
and another with gorgeous roasted squash. So, I’ll start with a squash. I’m just going to 
get myself a large knife carefully cuz it’s   round. Put this down like this. Tip goes in 
the middle. Don’t put too much weight down, right? Because this can be a little 
bit tricky. And then go down. So split these into eight and then 
I want to give you the seasonings that make this squash sublime. So here 
we’ve got the basics, salt and pepper, but then we can bring the squash to life 
with a little bit, just a tiny bit of chili, some coriander seeds, and a little bit of 
cinnamon. Those five seasonings are going   to really transform that squash. So get yourself 
a roasting tray. We’ll go in with some olive oil. Just a little bit. And then in a pestle and 
mortar, we’ll add a teaspoon of the coriander seeds. A nice pinch of the salt and pepper. And 
a little pinch of the chili. I don’t want it to be spicy. Just a little bit of background hum. 
And then with the cinnamon, just a little bit. Get your squash. Get a spoon. 
Just remove those little seeds there. And then in with the amazing 
seasoning. Give it a nice little mix up. So that is going to be beautiful. I’ll roast 
that for about 45 minutes at 180° C. And that will go sweet, delicious, intense, and it will 
be a brilliant filling for my sausage roll. So use the fork to mash up all of that skin 
and flesh. Look at that. Then let’s add some really nice complimentary Christmy flavors. 
So a little handful of backpack chestnuts. Just break them up in your hands. Maybe sort 
of like 10 or 12 of those. And then what else   is Christmy? Cranberries. Dried cranberries. 
They’re sweet. They’re sour. Then a little bit of cheese for seasoning and kind of holding 
it all together. So that goes in. Then we just mix it all up. Have a little taste. M. Salt, 
pepper, a little tweak if you want to. And look, if you’re wondering what we would do with these, 
you will never ever regret having leftover squash in the fridge. You can tear that into a pasta, 
risotto, noodle dish, a stew. That goes to one side. Now it gets really fun. So, we are going 
to cheat. We’re going to use pre-made puff pastry. All but a puff pastry. You don’t want 
to be making this at home. You’ve got way more   important things to do. I’ve got two packs here. 
Unwind it. And you’re good to go. All I have to do now is cut each sheet into two lengthwise. So, 
go right to the middle here and just cut through the pastry like so. We’re going to do sausage 
first. a good cumblan sausage, freerange pork. Just get a knife and run it down the sausage 
like that and do that to all four. So, just take the skin off and place that in the middle of 
your pastry. And look, exactly the perfect size. So, then we’ve got our lovely 
filling here with our squash. So, take that filling, make it even all the way 
along. So, I’ve got two runs of sausage roll, one run of the lovely squash, and then I’m 
going to do a little surprise with that one. So, get an egg in a bowl, whisk it up. Egg wash is 
what we use to stick pastry together or give it a beautiful glossy finish on the outside. I 
want to get more flavor and color onto it. So, I’m going to use a little bit of English 
mustard. A heat teaspoon goes in. We’re just going to turn this over. So,   pull it up like that. Let the pastry stick 
to this side like that. Use your fingers just to press it together. We’ll do exactly 
the same on our amazing sausages here. push your finger down like that. And then 
get yourself a fork and just use that to kind of crimp that lovely edge. This would be 
amazing. You can cook them whole like that. Put them on a big table, a big board. It looks 
really, really cool. But I want to go to the   next level. It’s Christmas, guys. So, we’re 
going to do a sausage roll wreath. For that, get the biggest tray that comes with the oven. 
Right. Like that. We’re going to take our piece of greaseroof paper. We’re going to put that on here. 
We’re going to get a regular kind of like bowl in the middle like this. And we’re going to build 
around it. Now, the great thing about Come on, my big boy. How are you? Good. You want to help 
me with this sausage roll wreath? Wreath? Yeah. You know, the thing that mom hangs, but it’s 
normally flowers. Not today. It’s going to   be sausage roll. So, I’m going to cut this in 
the middle. Go and wash your hands, buddy. So, you can help me. Right. So then into quarters 
and then into eighs. So these are our sort of more chunky sausage rolls. Then we’ll do exactly 
the same here but into 16s. We’ve basically got fat ones and thin ones. Now the great thing 
about this is if you do it a little bit badly, it really doesn’t matter because the great thing 
about puff pastry is it just kind of cooks up and   out and then any little kind of imperfections 
kind of become beautiful. You cook yourself out of trouble. Take your coat off, big boy. Roll 
those sleeves up. Let’s do this. Come on. You in your pajamas? Yeah. We’ll start off by the bigger 
ones going around, right? Cuz it’s a wreath. So, space those around the bowl. It’s eccentric, 
right? We’re having a bit of fun and we should be doing it with food as well. Get the kids involved. 
Once we have done that, right, we can take the bowl away and then we can have a little go on the 
squash. And all I would do with this one, buddy, is run it sort of on the side like that. You got 
it. You’re better than me now. Any leftover ones of these you can freeze. So, we’ll just take 
a bit of that mustard egg wash and we’ll egg wash the side of each one of these. Buds, do 
you want to take over from this, my bro? Yeah. You’re not going to let me kiss you for much 
longer, are you? Yeah. Get too old and too cool. Good job. Are you a bit chilly? Go on, 
get your jacket back on. Now, what we can do, a little bit of sesame seeds, a little bit of 
poppy seeds. Can I use some? Of course you can.   What we’re going to do is take a little bit 
of rosemary. Grab some rosemary and some bay. Here we go. Couple of bay leaves. Four or five. 
And we’ll rub those with oil first. Otherwise, they’ll go a bit dry and horrible. We’re going to 
go in with a few bits of rosemary. You like that, buds? Yeah. So, look at that. That is the 
Oliver sausage roll wreath. It even has an O in the middle. Yeah, it even has an O in the 
middle. But what would you do with a wreath?   You’d hang it. So, I’m going to show you how 
to make little bow to hang this wreath. So, I split this into two. And then we’re going to 
go not quite to the end and cut it into three. Take some cheese like that. So what we’re 
going to do to plat just go one over there, over there, over there, over there. You know how 
to plat, right? There, there, there, there, there, there, there. Pinch it at the end. And you have 
your lovely plat. I’ll get another little tray. So rough and ready. Don’t stress about it. We’re 
just going to cross it over like that. Right. That on a board. You can eat the whole lot. It’s 
going to be amazing with that little cheesy   puffy bow. We’re going to put that in the oven. 
Buds. You go in at the bottom. That will go in for about 30 minutes, 35 minutes at 180° C until 
golden and delicious. And serve it with a laugh, a little twinkle in your eye. And I reckon 
everyone’s going to love that. Right, Buds? Yeah. So, and we have our golden bow and our epic sausage roll reef. Look at 
that. Do a nice little bow. So, there you go, lovely people. That is my 
completely bonkers Christmas sausage roll and squash wreath. I never thought I’d be making one 
of these, but you know what? Let yourself go. Have   fun. And honestly, it will put a smile on people’s 
faces. Let me give you the most incredible edible present that the veggies are going to kiss you for 
and the meat eaters are going to fight you for.   Introducing the one and only Veggie Pivier. It’s 
the most incredible French style pie. A parcel of puff pastry, crispy and gorgeous, with layer 
upon layer of amazing sweet, slow roasted celery, creamy, gorgeous mushrooms, and even a little bit 
of sauce on the side. Guys, it starts here with   celerac. We’re going to take the top off. You want 
to leave the skin on. Take some olive oil, give it a drizzle up, sea salt, lots of black pepper. 
Get your hands in there and have a little rub up. And when that starts to roast on the outside with 
the skin, it’s going to be truly delicious. Now,   I’m going to wrap it in tin foil. Just put it over 
like that. And there you go. That now goes in the oven for an hour and a half and we’re going to 
cook it at 200° Celsius, which is 400 Fahrenheit.   And the flavors that will happen in here will 
be absolutely immense. Now it’s time to make the sauce. A lovely bashameal style sauce with sweet 
leaks, garlic, and mushrooms. It’s going to be a joy. So I have two leaks. The ends I’ll just take 
off. Get your knife, run it down the length of the leak, and just go as thin as you can. Let’s 
get cooking. We’re going to put some butter,   the white part of the leaks. Get yourself two 
cloves of garlic. Slice it up. Garlic goes in. Look at that. Already smells amazing. We’ve got 
our standard button mushrooms and our chestnut   mushrooms, but absolutely you can upgrade for wild 
mushrooms at this time of year. Whether you go for the cheapest mushroom or the most expensive, 
it’s still blooming delicious. So, in the pan   with our mushrooms, cook those for about 10 15 
minutes. And it’s this stage of making a sauce that’s going to give you the oomph, the flavor. 
I’m going to use teaspoon of English mustard. And   then I’m going to use two heaped tablespoons of 
just plain flour. That’s your thickening agent. And then we’re going to let it down with 800 mls 
of milk. And as I add the milk, it will start to just get silkier. We’ll let that simmer now. Just 
enough time for me to get some herbs chopped up. So, just finely slice the parsley. You can see 
it’s nice and thick. I’m going to turn off the   heat. And there’s one last ingredient. 120 g of 
beautiful blue cheese. Have a little taste. Oh, beautiful. Now, let’s make the filling. Let’s 
have a little look. Look at that. There you   go. You see it’s caramelized. It’s shrunk a 
little bit. And then slice it like a piece of ham. Don’t worry if it breaks or if there’s a 
few bits that sort of plop off. Get yourself a regular bowl. Olive oil. And then just put the 
cling film through like that. Use your hand to   push it into the corner. And now what I want to 
do is take beautiful slices of the caria. Place that just up the side like that. And it doesn’t 
matter if you do this well or badly, right? Just   line the side. Don’t panic. Don’t stress. And then 
a base like that. That is what you end up with. Then we’re going to go over to our sauce. Just 
put a little bit of that in there. And then again,   layer that ciler. Beautiful creamy sauce. 
So last layer. Push it right around and use those last little bits to make your topping. 
And then at this stage, we’ll use that cling film. Just pull it tight. Get yourself a little 
plate so you can weigh it down. And then if we   put that in the fridge overnight, the fridge 
temperature is going to make it really firm. And then it’s really, really easy to turn into the 
most incredible pie. It’s going to be beautiful. This has been in the fridge, so it’s firmed up. 
But then we need to enase it in some pastry.   I’m cheating. I’m using all butter puff pastry. 
It’s even rolled out for us. Take it as a square like that all the way. So, we now have the base. 
I’ve got some egg yolks here. Take our filling.   Just turn it out into the middle of our pie like 
that. And then I’m going to use another roll and we want to flap it on top. So, line up and just 
go over. And this is almost like making the most   incredible little Christmas present, right? Pat 
the top. We go to one side right into the corner. define that shape. And we want to cut about a 
centimeter and a half around the pie like this. We don’t have to waste this, right? You can 
put parmesan in there, bit of cayenne pepper,   few little twists. Do a nice little nibble. 
Get yourself a little chair. Come down to this beautiful pies level. Let’s get myself 
some flour. Take one finger, forefinger, you   push it in. You take your thumb and forefinger and 
squeeze around it. And as you squeeze, pinch it at the end. And you get that. And what’s great about 
this is it seals the two bits of pastry together.   We’ll put a little cross in there. That will let 
the steam out. And I’m going to give it a really nice glaze. And this is going to give it the most 
incredible bronze tan. This is a French pie that’s come truly via Essex. Look at that tan. Come on. 
And then I’ll take my knife from the center and just turn it and score it. And I go back and then 
I’ll turn it and score it. You do not want to cut all the way through. Now, last but not least, 
a little bit of my offcuts. Cut a little circle   out. Find something round. You can just cut 
out that center part like that. And then lay that over our little cross. And you can do that 1 
2 days before Christmas. That is a celebration of a dish now because it’s Christmas. Get yourself a 
wge of rosemary. Get some olive oil on there and dress it up. It’s going to smell nice, look nice. 
It’s like a little reef. That will be cooked at   the bottom of the oven at 180° C, which is 350 fah 
for 2 hours. Look at that. It’s a thing of beauty. Yes. This is a veggie dish that meat eaters will 
fight for. So good. Come on. A nice little drizzle of the sauce. Come on. Just beautiful. Let’s go 
for the end. Wowers. Your guest will not know what’s happened. Merry veggie crisp. I’m going 
to do carriak and potato mash. Now carriak is an incredible vegetable. It is incredibly useful 
and it’s pretty much in every single supermarket in the country and people just walk past it and 
have never tried it. It’s got a bit of a celery vibe. It feels quite fresh and if you roast it and 
kind of caramelize it, it goes very very deep. So, I’ve got like a kilo and a half of potatoes here 
and I’m going to roughly do 50/50 of salariak and potatoes. So, I’ve given it a nice wash 
and a scrub. I’ll just take the skin off. So, simply cut it in half and then cut it into inch 
chunks. We’ll throw that into the water. So, with the spuds, I’m going to cut it into the same 
size about inch chunks. Really subtle thing that you can do is just take a little bunch of time. 
That will infuse the water, which will infuse the veg. It’s a lovely little trick to making 
your mash even more delicious. And of course, once the potatoes are cooked, we take it out. 
So, we’re going to boil this for like 12,   13 minutes until the potatoes and cilerak 
are cooked. Then, we’re going to mash it. So, let’s just check if those potatoes are 
cooked. Lovely. The cerak is cooked as well. So, let’s take those carefully over and drain them. 
Beautiful. So, let’s get rid of the herbs now. They’ve done their job. So, let those steam 
just for a little bit. Really important when   you’re doing your mashed potatoes. In the 
pan, first of all, some nice butter. Then, give it a tablespoon of olive oil. Now, because 
it’s Christmas, I’m going to add a little cream. We’re going to start the seasoning process 
now. Mix it up. Let’s have a little taste. I love mashed potato. I love it as much as the 
next person. But with the cilerak and doing that 50/50, it makes it so delicious. Get yourself a 
nice heat proof serving bowl. Right. Take this lovely mash. Get every last bit into the bowl. 
When I used to work in the old French restaurants, we used to do this. Do the old little 
lines, you know, silly daft stuff. Okay, just fill this up with about 2 3 in of water. 
And then we’ll put that on a low heat and that will create steam. And again, I’ll do that 
same trick with the little hat. Put that on top. That will simmer very gently. You can check 
the water so it doesn’t boil dry, but that will   keep it warm. And it’s a brilliant little trick 
at a very busy time. Over the Christmas period, it can get super busy. So, we all need some 
delicious meals that are easy to put together and feed your friends or family. And if 
you want to get ahead, I’ve got a hearty chili that you can batch up in advance. The 
perfect winter warmer for this time of year. So, I’m going to show you all the tricks and 
tips to getting maximum flavor out of that   stuff and getting it in here. So, first up, we’ve 
got peppers, we got sweet potatoes, and just in a regular non-stick pan or even a gas hob, I want to 
show you how to kind of trick smokiness into that pan. You will love it. So, this is on a high heat. 
This is on a medium heat. This is a casserole pan. So, peppers. I’m going to put them directly 
onto the gas. Also, you could use a grill. Get them under the grill to get them blistering 
and popping and going black, literally. Then, with the sweet potato, what I’m going to do is 
slice it into 1 cm slices. I’m going to leave the skin on. The skin has got some delicious flavor, 
so we want to celebrate that. And then I’m going to put it directly into a dry non-stick pan, and 
we can start toasting. and charring this. I’ve got two onions here. I’m just going to half it 
and then quarter it into like centimeter chunks. And then this pan is getting nice and hot 
now. And again, we’re going into a dry pan. Move these peppers around. It’s perfectly safe. 
Basically, what’s happening is the skins are catching. They’re charring. Really, what we’re 
trying to do is mimic the oldfashioned cooking   that would happen in a big old cauldron over 
a log or charcoal fire. And that’s where, of course, the mega flavor really is. Here in 
the pan, I’m dry frying. And you can see already there’s caramelization on the bottom of the pan. 
And then the sweet potato. Look, toastiness. It’s about adding extra layers of flavor in this pan. 
Now, with the onions, I’m going to push the onions to one side. And we’re going to introduce our 
oil in with a nice couple of lugs of olive oil. It will start to sizzle. I’m going to add spices 
now. So, the first one is a nice heat teaspoon of cumin. So, when they start to just spit a little 
bit and toast, we’ll bring the onions in. So, we got some smoked paprika. Two teaspoons go in. 
That’s going to give it amazing color and a true smokiness. And then a little curveball ingredient. 
Cocoa powder. Two teaspoons of cocoa in here. And no, before you say it, it’s not going to 
taste like hot chocolate. It’s got this most   incredible savoriness to it, a roundness, which 
with the sweet onions and the spice is going to be amazing. Okay, next for a slightly more unusual 
ingredient. We’re going to use peanut butter, unsweetened, and one nice big heaped tablespoon 
goes in. What I’ve witnessed in many countries is the use of smashed up nuts. And they really 
do add a depth of flavor to stews, curries, and chilies. Really amazing. We’ll stir that in. 
I just add a little swig of vinegar just to clean the bottom of that pan. Just a tablespoon. In with 
the sweet potato. So give it a good stir. So the peppers in no time at all actually have blistered 
up nicely. So I haven’t overly colored them, but this is enough to soften up the peppers, get that 
toasty flavor going. And also exactly what we did with the peppers, we can do with the chilies. So 
a couple of chilies. The one thing I suggest you do do is just prick it with a knife because when 
these get hot, they have been known to explode. So, back to these peppers. Just 
chunk that up into like 2 inish pieces. Tap off the seeds. In with 
the green peppers, the yellow peppers, and the red. So, nice colors now. Look 
at that. Starting to look very joyful. I’m actually getting really excited. Taste 
buds are going already. Slice up the chilies. When I was a kid, my mom used to make chili 
conani. Uh, it was very nice, but the thing   I hated about it always was the kidney beans. 
It took me a long time to love kidney beans, and I’m still not completely convinced about them. 
Later on in life, I realized there was many other   beans that were very nutritious. So, I’ll take 
some butter beans in here. You can see there’s like a little kind of stock. It’s seasoned. We 
won’t waste that. I normally put a second tin of butter beans in, but I’m mixing it up. This is 
chickpeas. So, chickpeas and juice go in. Now, here’s the interesting thing. Aggressive heat in 
here. So, just put the butter beans in the pan and you’ll just find that it starts to school the skin 
of the bean. The trick is to leave it and then that aggressive heat just kind of gets the skin 
to crackle and then it kind of bursts open and the fluffiness comes out and that in a chili I just 
love it. Kind of makes it dry and hot and ready to suck up the flavor from the chili. I now want 
to add our friend Mr. Tom tomato. So three tins, yes, three tins of tomatoes. So, I like to 
put this into my hand, clean, of course, and scrunch it. Connect with your cooking. Best 
gadget in the world. Fill up one of these with water and then pour it into that one. And then 
pour it into that one and get every last bit of lovely tomatoy goodness out. There’s good things 
happening there. Give it a shake. Can you see? See how they’ve popped, shriveled, and charred, and 
they’re now going to go into our lovely chili. And they’ll sizzle away and absorb all of that flavor. 
So, last few things to kind of get your taste buds going. We’re going to use coriander. Do not throw 
away the stalks. We’ll keep the leaves for later, and we’ll embrace these stalks. They’re delicious. 
So, just finely slice those. So, in we go with the coriander stalks. Pinch of sea salt and pepper. 
Stir that through. And now I’m going to cook that for about 50 minutes to an hour right on a medium 
heat with a lid, a jar, just so we retain some of that moisture. But in that time, all the flavors 
are going to exchange. It already smells amazing. Get your nice jacket potatoes. Give them a wash. 
Give them a prick. And then a little bit of salt. And then in the oven, 180 until cooked. 
Basically about an hour. Happy days. So, this has had about 50 minutes, and look at 
that. You can see that it’s thickened up. It’s robust. It looks really gorgeous. When it’s off 
the heat, which it is now, a kiss of good oil will just give it a shine and a kind of grassiness. 
You know, we can chop some fresh herbs up. In this case, it’s coriander. And that will give it 
kind of perfume. And as we’re talking about really dynamic flavors, let’s also talk about dynamic 
textures. A simple salad, right? Gem lettuce, romaine. This is crunch. Soft crunch. And then 
there’s another little trick. If you take standard jalapenos in vinegar, get them in a blender and 
just with a little whiz, put everything in here, take a herb, in this case mint. Mint and chili. 
Fantastic friends. In we go with the mint, just a few little sprigs, and w it up. And you’re 
going to make the easiest cheats salsa ever. So, in no time at all, we’ve made a fluorescent green amazing chili 
mint salsa. And then last but not least, there’s another little salsa. First up, we’ll take 
a little slice of apple. half an apple and half an onion. So, I’ll slice this up nice and fine. Now, 
with the onion, I’m just going to finely slice it and season it with salt. That will 
ring out the actual moisture in the   onion. And then get a lime, give it a 
little roll to get the juices going. And we’ll sprinkle the juice. Now the acid in this 
lime will act just like pickling liquor, right? Vinegar. So we just move that around like that. 
And immediately you’ll start changing the onion. And that’s it. Apple crunchy sweet and the limey 
sour salty onions. Time for some jacket potatoes. And then some cheddar. Come on, enough chatting. 
Let’s get that jacket potato with the cheese. Let’s go deep into the cauldron and make sure 
we get a nice spoon of that amazing chili. Let’s hit up a little bit of yogurt. That’ll just 
kind of ripple through. We’ll have a little bit   of herbage happening. Get some green going. We 
can take our little cheats jalapeno straight on that yogurt. I’m going to have my little cups of 
the lettuce here cuz we can use this lettuce to mop up that chili. And then we’ve got our little 
quick salsa that we’ve made. Everything going on in one little winter warmer plate. Tiny pork 
sausages wrapped in lovely smoky bacon make the perfect Christmas canopes. But why let the 
flavors stop there? Because at Christmas time, your fridge is jam-packed with loads of goodies. 
You got Stilton. You can put some nuts with that.   Look, bit of stuffing here. Some soft cheese all 
wrapped in bacon. Endless combinations. Two bits of pear to go with some cranberries. This is 
great fun. Got a little bit of rosemary. I’m   going to stick that with my Stilton. Once you’ve 
got your fillings lined up, all you need is the bacon. Stretch your bacon. Making the most of 
it. I’m using smoked. I think the smoky flavor brings more to the game. Cut that in half. Come 
here, Stilton. Sweet fruit flavors with Stilton goes so well. So, there’s my first one. Stilton 
rosemary and prune. Lovely. Right, who’s next? So, there’s black pudding and sage. Make it 
fun. It’s Christmas. Everything’s fun. These are good enough to leave out for Santa. I’m 
wrapping up soft cheese with walnut and thyme, pear and cranberry, figs with pine nuts and 
honey, stuffing and nutmeg, and of course, the classic chipa. So, they’re going to go in the 
oven for 20 minutes at 180. While they’re cooking away, another thing you’ll always need when you 
got friends around is a good Christmas drink, the margarita. And it’s really, really simple. 
This three parts tequila, two parts triple sick, and one part lime. That’s it. Dead easy. There’s 
one more thing we need to turn this into a proper festive party drink. Paramories. Like 
little mini Rudolph noses. To really impress, freeze your glasses and salt them up. Look 
at the color of that. Now, one final thing to make it super Christmassy. Little bit of 
rosemary. It’s been snowing. Merry Christmas. Oh, yeah. Oh, you can smell those pigs 
in blankets. Come on. Look at these. They smell amazing. There’s some Stilton, 
the black pudding, some soft cheese and thyme. That is just the ultimate pigs in 
blankets. Right, I’ve got to get stuck in.   I’m going to go for the Stilton and prune 
with rosemary. M. They are so good. What a great way to celebrate a Christmas classic 
like the pigs in blankets. Merry Christmas. Ah, right. Where’s my snowman? I’m going to do 
a lovely frozen dessert that is everything that I love about Christmas in the most peculiar but 
beautiful way. This delicious winter bomb dessert is frozen heaven in a slice. It’s a super easy, 
clever assembly job. The perfect get ahead pudding to keep in your freezer until you need it. We’re 
going to use this bowl here to make a wonderful frozen bomb with panatoni, nuts, fruits, ice 
cream. It’s going to be epic. Think of it a little bit like a summer pudding, but this is a Christmas 
pudding like you’ve never seen before. So, um,   buds. Yeah. Do you want to come and give us a hand 
with this dessert? Yeah, sure. Come on, big boy. If you can scrunch that up and get it wet for me, 
that would be very, very nice. So Buddy is going   to get that grease proof paper wet and then we’re 
going to use that to line this bowl so we can turn it out easily tomorrow. So we’re going to use 
half of a lovely panatoni. You got some beautiful fruits in there. And I’m just going to get 1 cm 
slices. And this is going to make the outside lining of your dessert. So buds, can you do nice 
1 cm slices for me? Use the length of the knife. Come on, big boy. Show them how you do it. I’m 
just going to put this into the bowl and push it down. One across that way, one across this way. 
Very good job. I’ll take these lovely slices. Okay. And I’m going to lay it up the side. Just 
slightly kissing the bottom like that. See how it’s bent up? Yeah. And once I’ve done that, 
then I’ll do the next one. Right. Just slightly overlapping. Fan it out like that. Beautiful. So 
I think that’s enough. 1 2 3 4 5 six or seven will do it. That’s uh Yeah. Go on then. Put the put 
that one in. Now panaton is quite spongy. That means there’s the potential for adding more 
flavor. So I would like to introduce you to the second beautiful Italian ingredient. Right. 
Vincanto. It’s the most amazing sweet wine. It’s great with cheese, great with starters like pate 
at Christmas, but also in puddings. It’s amazing. And if you didn’t want to use alcohol, a little 
bit of orange or clementine juice would be   absolutely delicious. Right, that is raspberry 
jam. So, we’re going to take three or four big tablespoons like that. And we’re essentially 
going to kind of butter up the sides. So, buds, if you get that spoon. Yeah. Get that nice bit 
and really push it up. So, you’re plastering basically you’re plastering jam up the Vincanto 
soden panatoni. Come on. Nice. Good job. So, these are pistachios, unsalted, by the way. 
Then, I’m going to go in with some vanilla ice cream that I just took out of the freezer about 10 
minutes ago. Okay. So, it’s kind of pliable. Then you can compound and press that ice cream in and 
push it into shape. I’m going to get Christmasy cuz I’ve got here some glass clementine. Right. 
How do you make that? So, basically what they   do is they make a a sugar syrup. So, that’s half 
sugar and water. And they put their fruit in and they bring it up to a simmer. Then they cool it. 
Then they go up again and cool it and but it’s   actually an orange. That’s actually a clementine 
and you get pears, peaches, all kinds of fruit. Has it got scale on it? Yeah, it’s all edible. 
So what I’m going to do is Can I eat this? Yeah,   you can eat it. It’s Christmas. But let me 
slice this up first. I’m so confused. So what they did in the old days, buds, what you have to 
remember is they didn’t have fridges. They didn’t   have freezers, right? So when they had a glut of 
fruit, right? They had to preserve it. Otherwise, the kids go hungry in the winter, right? So 
they would dry them, they would jam them,   and they would also glass them like that. What do 
you think of it, buds? I like it. Nice. Okay, so we’ve got the glass a fruit and then fresh fruit. 
Two clementines that I’m just going to slice into like three or four quite chunky parts like that. 
And then last but not least, if you’ve got any   other nice fruit, there’s some fantastic cherries 
in syrup that you can get or it could be ginger in syrup. Whatever you choose, have fun with it. 
Put the last nuts in, big boy. So, I’m using two tubs of vanilla ice cream. You squeeze that out 
for daddy. Mhm. So, just imagine this. Later on, we’re going to cut through it and you’re going 
to get a cross-section like a trifle, like the   layers. So, now, like any good tradesman, we’re 
going to get our trail spoon and just grout the area for tiling. It’s all right. Dad’s gone weird. 
Just go with it. Yeah, you always go with I know. and complete this by putting the slice in like 
that. That’s so perfect. If it wasn’t perfect, it doesn’t matter, by the way. But but thank 
you for saying it’s perfect. And at this stage, we just put the paper over. Right. So, give that 
a press. Then we can put some plates on top and really press it. Whack that in the freezer, buds. 
It’s kind of like a cross between an Arctic roll and the greatest hits of Christmy Italian flavors. 
That will take about 10 hours to set. Just get it out of the freezer like half an hour before you 
want to serve it. And then we’re going to put a   chocolate sauce over it. Three packs of like 70% 
chocolate. You give them a little slap buds and put it no gently. It will go everywhere. I add one 
big knob of butter. 30 g give or take. The butter will give it a fantastic shine, but also stop it 
from setting hard. And then just a little drizzle of milk. Once you’ve done that, we’ll melt that 
over this little pan of simmering water. That’s a nice gentle heat so that you don’t split the 
chocolate. If you do it too hot, it will split.   You don’t want that. So, I’ve got about 20 or 
so people coming tomorrow, so I could make two of these really easily. River likes chocolate. 
He’s like nearly five. Like with a sheep dog, they have a little whistle. I have one and it’s 
just this like see if it works. River chocolate. I want to draw this. Can I lick the spoon, D? 
Yeah. Do you want to come and see what’s going on? I’m not sure about standing on the 
kitchen surface. A little pinch of salt,   by the way, just brings out the flavor of 
the chocolate. Really, really does help. Can I look? Why do you love chocolate so 
much? Tell me. Because it’s so nice. Actually, I know it’s qu. Should I do a drawing 
a snowflake? Yeah, that would be really   nice. White on white. Just Just white on white. 
A green snowflake. A green snowflake. Okay. Can you see the texture here? Quite thick. It’s 
quite thick. I’m just going to put a little   milk in. Maybe another couple of tablespoons. 
And just let it down so it’s a thick chocolate sauce. Lick the spoon. Yes, you can lick the 
spoon. Okay. If you could bath in chocolate,   would you bath in chocolate? If if I could bath 
in chocolate, I would eat the chocolate. Yeah, I know. You’d never get out the bath, would you? 
That’s the perfect consistency. Imagine to go over   that lovely frozen dessert. So, tomorrow when it’s 
dessert time, I’m going to take that lovely frozen dessert out of the freezer 30 minutes before I 
need it. Just pop it in the fridge, turn it out,   and then in front of the guests, the chocolate 
sauce goes over, bit of holly, some sparklers, and everyone’s going to go, “Wow!” And we’ve 
got a snowflake. It’s actually very nice. What up, food tubers? I hope you’re well. Today is 
a great day because we are making a nut roast. And for me, the nut roast is about a beautiful dinner, 
a beautiful meal, textures, contrast, sweetness, savoriness. It’s a wonderful opportunity to love 
your veg. Uh we’re using some interesting things like quinoa, nuts, chestnuts, spices, dried 
fruit. And I’m going to put it together with a sauce and some melted cheese, and lovely herbs. 
You’re going to love it. Okay, so first job,   preheat your oven to 180° C, 350 fah. Next, 
let’s chop up the squash. I want to just dice up the squash into roughly 1 cm chunks. I’m going to 
add a couple of tablespoons of oil. Let’s get the squash straight in. We’re not going to completely 
cook stuff in the pan. We’re just going to take the rawness out and start sharing some flavors. 
I’m using Vacack chestnuts here. You can get them in all the supermarkets. And if you put them in 
whole and bring them back to life by roasting them um with things like rosemary, okay, they’re 
absolutely delicious. I want one onion. Let’s just finely chop that. Two cloves of garlic. 
Celery. We definitely want to start the process of seasoning with sea salt and pepper. About 
half a teaspoon of cayenne. A little pinch of smoked paprika. I want one level teaspoon of dried 
oregano. So I’m just going to quite crudely cut up a lovely couple of filled mushrooms. About 40 g 
of butter. Just a little bit of lemon zest. Gives a really nice contrast. Our veg here is off the 
heat. Now over here we’ve got 100 g of mixed nuts. Brazil’s walnuts, hazelnuts, cashew nuts. Next 
job, I need to bash my nuts. Which is a lovely opportunity for you to get all the frustration in 
your life out, but with good reason and purpose. Ah, nice bashed up nuts. I’m going to put this 
into the bowl. Next, in with the quinoa and the dry fruit, four lovely large freerange eggs. 
Obviously, the eggs are going to really help to bind the dish. We’re going to go straight 
in like that. all the juices and we’ll mix that up. I’ve rubbed this dish um with butter 
and I’ve just lined it with some grease proof paper just to make it doubly safe that it just 
pops out nice and easy. So, I’m just going to   pour this in with the nut roast like this. 
Squeeze as much as you can into there. So, now I’m going to whack this in the oven for 45 to 
50 minutes. I’m going to cook that until it goes golden and crisp and gorgeous. Then next I’m going 
to show you how to make a brilliant sauce that I’m going to sit that on. So it’s kind of cooking 
into each other with some melted cheese, herbs,   and this sauce is called salsa rosa piccante. It’s 
gorgeous. So I’m going to put a little olive oil into the tray. I’m going to get two chilies. 
I’m going to prick it. If you don’t prick it,   they’ll explode in your face. And I just want 
to put the chilies in hole. I’m also going to go in with a stick of cinnamon, some garlic, just 
two cloves. I’m just going to get a small onion here. Cut it into quarters and then into eighs. 
I’m going to go for this next part of the recipe with some thyme and just take the lovely little 
leaves off the stalk. I’m going to put this on top of the nut roast. Just move that time around 
so it’s coated in the fat and then it’s going to crispen up and go gorgeous. I’m going to put it to 
one side out of the heat. Go in with my tomatoes. What we can also do is add just a little bit of 
balsamic vinegar, one tablespoon. And I’ll turn the heat down to really low. Simmer it for 10, 15, 
20 minutes to really develop the flavors. And then I’ll show you what to do with the nut roast next. 
It’s going to be gorgeous. Look at that. Tip it onto its side like so. We can take that grease 
proof paper off. Place this in to this amazing sauce. And I’m just going to grate some nice bits 
of cheddar. And that’s going to give it amazing flavor. It’ll obviously melt and go gorgeous. 
We can then put our chili on the top. Put the   cinnamon on the top as well. I’ve got those time 
tips. Remember, put that over the whole tray. Pop it back in the oven now for about 10 minutes. 
Okay. So, let’s have a little look at that. I purposefully let the grated cheese go over the 
edges and let the tomato sauce cook up the sides. I’m going to get myself a nice plate. Some mashed 
potato. Let’s get some lovely seasonal kale. Look at that. Gorgeous. Proper comfort food. Get that 
lovely thick sauce and just put it over one side of the nutloaf over the kale with a little 
new season olive oil is an absolute dream. There you go. It is delicious. I’m going to try 
it. Of course, you got the crispy bits here, the   soft bits there, all those lovely veggies. Let’s 
get right in there with the salsa rosa picante. M. If you want to do something incredible this 
Christmas that’s going to blow people’s minds, then let me show you the wonderful world of 
cured graax of salmon with beautiful beetroot, horseradish, lemon, and dill rye bread scones. 
It’s really, really delicious. Here we have a beautiful sustainable fillet of salmon. It’s 
been pinboned and it’s about a kilo and a half, give or take. So, look, we’re going to make a cure 
to preserve the fish. Here we’ve got 400 g of rock salt. Then we’ve got 200 g of brown sugar. The 
salt and the sugar will draw out the moisture from the fish. You also kind of change the structure, 
the texture, and the salt and sugar, of course, makes it last longer. So, you can do this a week 
before Christmas, 2 days before Christmas. We’re   going to make this work for you. and it’s going to 
be incredible. We have the ability now to flavor that cure. I’m going to take a little lemon zest 
and I’ll just grate into the salt. Horseradish, if you’ve never seen it before, it’s an incredible 
root vegetable. Now, this is hot and it’s fragrant and it’s really, really good with fish. And then 
for a slight curveball, beetroot. The color will permeate the outside of a salmon and it will 
create something that is so classy and all it is is grating up a beetroot. So, at this stage, 
we’re going to go in with some vodka. One bubbles, two bubbles, three. That’s about three shots. 
Mix it up. And then we just rub it all over the salmon. Both sides. You can see the salt and the 
sugar now pulling the moisture out of the fish and   creating like this little beetroot juice brine. 
Okay, that’s what’s going to do the magic. Turn it so it’s flesh side down so it sits in all 
that lovely brine. And I’ll just wrap it up, pop it in the fridge for a day and a half, and 
let the fridge do all the hard work for you. Have a little look at this. Let’s open the 
Christmas present. Metallic boreball red amazingness. So that salmon is now cured and 
everything that you put on it has done its   work. So just brush it off and then you start 
thinking about adding another layer of flavor. Dill. So dill is a fantastic herb. Finally chop it 
and it will stick to it. Now look at this color. It’s got blooming Christmas written all over it. 
This is going to be a starter like you’ve never had before. Wrap this really well and then that 
can sit in the fridge and then at any point we can serve this up and have an amazing starter for 
your friends, your guests ready to go. Right. So, what I’m going to do is show you something 
really simple uh to make a cheese plate. A   little bit more exciting. I got a load of figs. 
Just half them. Dead simple. And literally all I’m going to do is Jar, can you put some 
clementine zest on it? Bit of clementine zest.   Little bit of cinnamon. Tiniest little gesture 
of that will just give it a nice little edge. A little pinch of sugar. Tiny bit. Hardly any. Just 
to dust it. Now you got two choices. You can bang this in the oven for about 3 to four hours at 100. 
Or put the oven on to sort of pilot or 50° and at its lowest setting and then bang it in overnight 
when you wake up in the morning. You get this. What we’ve achieved is basically we’ve dehydrated 
the fig, right? We’ve intensified the sweetness, the flavor. You can see it’s gone kind of gummy 
in texture. If you sort of Oh, they’re lovely warm. So, nice big pile of these. Then just serve 
it with some nice warm bread. You know that with some nuts, with some honey. And then what I like 
to do is just kind of get a little bit of ghost cheese. Just put it on here like this, right? And 
just squash it. Love it. Like this. Get a few of those little nuts and just go over it like that. 
And honey and salty goats cheese is like something from heaven. Just look at that. You want to try 
a bit, big boy? Yeah, of course I want to try. Oh my goodness me. Delicious. What do you think, Jan? 
Hi guys. Hope you’re well. Okay, so I have got a brilliant recipe for Christmas 
crumble. Woohoo. Come on now. Crumble has been a top search on jamie.com and you guys are loving 
it. And of course, you know I love a crumble. This one is quick. It’s easy. It’s got some brilliant 
Christmy hacks. The first hack is I’m going to use a jar of beautiful cranberry sauce. 100 gram of 
that gives you the fruit, the flavor of Christmas and the sugar. Then we’re going to use a kilo 
and a half of apples and pears. Now this is the season for apples and pears. And don’t get the 
cooking apples that need more sugar. Go for the eating apples. And try and mix the varieties 
up. So you can see you got different colors, different flavors. They’ll all cook differently. 
But if you mix up the pears and apples,   it will taste amazing. The cranberry sauce gives 
us that brilliant cheat of sugar and the flavors of Christmas. So mix up the apples and pears. 
I’m going to add another Christmy ingredient and that’s the clementine. Add in the fine zest of one 
clementine. And I’ll go in with the juice as well. So that clementine juice smells so good. If you 
wanted to put a little Christmas spice in there, a little nutmeg grated in there, or a little 
tiny pinch of cinnamon, that’s amazing. Put in   some Christmy cherry, just a nice little lug like 
that. And then all you have to do is mix it up, put a lid on, and cook that slowly for about 
10 minutes until tender and delicious. Let me show you the crumble topping. Now, it 
is so simple. So, in a traditional sense, we’re going to go in with 50 g of unsalted 
butter. We’re then going to go in with 100 gram of plain flour. But then we go in with 50 gram of 
flaked almonds. I’m going to go in with 50 grams, which is about two tablespoons of sugar in there 
as well. So, just rub this all together to make that classic crumble topping. Here’s a nice little 
curve ball. Grab yourself one or two or three if you want minced pies. And I’ll literally just 
crumble it up in my hand. And that is the flavor   of Christmas right straight in there. And you can 
see the texture and the color changing. Brilliant little cheat and I love that. So when that’s 
cooked, I’ll show you how to put it together. You’re going to love it. So the apple and pear 
and the cranberry. That’s had about 10 minutes. It smells amazing. I’ll turn that off now. Get 
yourself one large or two nice molds. I quite like when I do a crumble to make one for now and one 
for the freezer or the fridge, right? It’s just   a nice thing to have around so you can just whack 
it in another day. So, the gift that keeps giving. So, I’m just going to fill this bowl with half of 
this mixture. It smells so nice. What I love about using eating apples and the pears is it doesn’t 
just completely fall apart and turn into pulp. I’m just going to spoon this in like that. I’ll take 
half of this and just sprinkle this on top. Now, I try to put most of it in the middle and then 
kind of almost go a little bit around the outsides and that way it kind of allows it to breathe and 
you kind of get nice little blippy bits here as   well. So, that’s lovely. So, that’s one down. And 
then this second one to go. So, I’ll just simply pour that into there. I freeze these. I’ll put 
them in the fridge. You know, in 2 weeks time,   I want a lovely dessert. My family love a crumble. 
We never get tired of them, but it’s really lovely to change up the toppings and of course the fruit 
combinations. So, there you go. Two done. Super simple. One for the freezer, one for the oven. 
About half an hour at 180°C, which is 350 fah. And then I’ll serve it up with some custard and 
maybe a little bit of ice cream as well. Gorgeous. So, the crumble’s had 30 minutes. It’s smelling 
amazing. And come on, look at that. Come and have a look. Golden sticky gorgeousness. So, there 
you go. It’s looking amazing. The question is what to have with it. Ice cream or custard? 
I think you know what I’m going to do. So, get yourself a little plate. Get yourself 
a little spoon. Let’s get in there to the soul of this beautiful crumble. Come on. Look at 
that. Hot and steamy apples and pears. For me, the mince pies going in that crumb will 
give it an amazing texture and flavor,   but it’s not too much. It’s not too heavy. 
It’s just that little bit of Christmas, which I love. Let’s get some ice cream in 
the story. Classic custard. And there you go. Christmas crumble. Custard and ice cream. 
Let’s get amongst it. Come on. Bit of custard. Oh my lord. That reminds me of being 
a kid. That reminds me of my nan,   my mom. In this month of festivities, get out 
there, try those little cheats to make your very own Christmas crumble. Lots of love, guys. 
Happy cooking. And until next time, take care. It’s Christmas and the whole house is buzzing this 
year cuz all my family’s piling around mine for a Christmas feast tomorrow. This is a veggie 
alternative. And before you meat eaters start getting like, “Oh, I’m not sure about that.” No 
one coming tomorrow is vegetarian. I’m cooking it because it’s genuinely delicious. Cheesy, savory, 
and packed full of beautiful veg and grains. The jewels in this veggie crown are sweet beets, 
butternut squash, and ruby red onion petals. So, the first part of this recipe is just roasting off 
some beautiful veggies at 180° C, which is 350 fah for about an hour. 200 g each of beets, carrots, 
red onions, butternut squash, and a little bit of thyme. So, in a bowl, we’ve got 400 g of 
self-raising flour. I’m going to add 1 teaspoon of baking powder just to give it lightness. I’m 
then going to go in with a little curve ball 100 g of veggie sew it. Then I’m going to go in with 
50 g of cheddar cheese. So the cheddar cheese will give it that deep seasoning. It also helps the 
edges really catch. Next I’m going to get a nice interesting ingredient. 10 g of dried porchini. 
So on there about 100 m of boiling water. Just let that rehydrate just for a second. So we got about 
180 g here of these chestnuts. Just break them up with your thumbs. If you go to supermarkets or 
delies, you’re going to find these packs of mixed   grain. So 250 g goes in there. Then it wouldn’t 
be Christmas without nutmeg. So just grate half a nutmeg in there, 150 ml of milk, one egg, and 
then get your veg that you’ve roasted off and then put that into there. Now retrieve the mushrooms. I 
want a bit of sunshine in our lovely wintry veggie crown. Okay, so six sundried tomatoes is all we 
need. Just chop them up like that. Throw them in. So, just give it a nice little mix up. You 
know, I want to have chunks of stuff. I’ll add just a little bit of that amazing mushroom water 
to loosen it down. Okay, so let’s get this into the bun tin. The care, the effort happens today. 
Tomorrow, we’re going to have fun and just cook. And I can’t wait to see my family. The house 
is buzzing. The kids are so excited. So,   I’m going to put in my veggie crown 
for an hour and a quarter, 190°. Cheers. Cheers. Find your seats, everyone. 
Let’s have a little look at our amazing veggie crown. And I can’t wait for 
my dad to see it. Bring on the crown. Come on. It smells amazing. Oh wow, look 
at that. Wow. Happy Christmas everyone. This recipe gives you a shorefire way to turn 
your Christmas turkey and trimmings into the ultimate leftovers sandwich. Stuffed between a 
belting homemade fkatcha with a shortcut to a tasty pickle done in a fraction of the time. 
It’s layered with whatever’s in your fridge, topped with mayo mixed with leftover gravy. It’s 
next level good. So this incredible sandwich is inspired by a dish called muffalatta and they’re 
big fatas that are split in half opened up and then filled with layer upon layer of beautiful 
things. Mozzarella, pruto, parmesan, antipasti, peppers, all that goodness. But really what I want 
to do is break it down to the principles so you   can make it your own at home with your leftovers. 
So if we’re going to make a beautiful sandwich, we need to make a beautiful dough. So, I 
want to give you a recipe that is super   reliable that you can use in many different 
ways in your life. Whether it’s pizza bases, nice little rolls, and of course, we’re going 
to make the most incredible faukatcha. 1 kilo of strong flour onto a clean surface. The couple 
of teaspoons of salt, 700 ml of tepid water, sort of lukewarm. So the yeast you can 
buy in sachets and you can get it in all   the supermarkets. Just scatter that into your 
water. The heat of the water will activate the yeast and the yeast will be very happy if you 
add a little sugar or in this case honey. So a little teaspoon goes in and then we can just mix 
it up like this. Just use your fork to bring the flour from the outside to the inside. Bit by 
bit, as this batter gets thicker and thicker, it then becomes a dough. I think in that time 
between Christmas and New Year, between Christmas, you know, a lot of us have got time to do some 
different cooking, some batch cooking, some lovely slow cooks, and in this case, like a lovely 
homemade bread. And also, you know, starting with these simple raw ingredients that of course are 
much cheaper than buying a ficac yourself. Like this is a win-win. As I’m moving the dough around 
with the fork, I’m just using this little scraper just to bring it in to the center. So, I’m going 
to give you some lovely shortcuts to turning those leftovers into something absolutely phenomenal. 
It’s going to be a sandwich beyond all sandwiches. And also it’s really good for groups of people. 
You can do one big massive one like slice it up, let people take what they want and 
you can feed quite a lot of people. So you can see 10 minutes of kneading and what 
we’ve got now is a really lovely elastic dough. So what I do now is give it its first prove. 
Proving is simply letting the yeast activate and double the dough in size. So, put a little bit 
of oil into a bowl. Give it a little rub around the edges. Just put that in there like that. 
And then I’ll just get a little tea towel and wet it. Just put this over the bowl and give that 
1 hour. And then I’ll show you what to do next. What you’ll see is it’s doubled in size. And 
at this point, we got to knock it back. Knock out the air. And then what you do is prove it 
again. So, put some oil in a nice big tray.   This is about 40 by 30 cm wide. And then take 
this dough and just plop it in there like that. Push it out as much as you can. And by pushing 
your fingers right to the bottom of the tray, you create these little dimples that you 
can then fill up with gorgeous extra virgin   olive oil. And that will go into all the little 
cracks and crannies. You could put herbs, sliced tomatoes, all kinds of things. I’m 
going to keep it super simple. Olive oil, salt, and that’s it. So, let that prove 
until it’s doubled in size. Again, under here is a a fkatcha bread. 
It’s a big sandwich and the most   delicious. It’s as big as this tray. 
Have you ever seen fkatcha? Have a look. Don’t touch it though cuz it’s 
got a double in size. Give me a kiss. This dough has had another hour and that’s 
going to go in an oven. This oven is at 200° C. And we’ll give that 25 to 30 minutes until 
golden and crisp and gorgeous. So, next up, the leftovers. We’re going to use some British 
cheeses, red leester, cheddar. We’re going to   use our turkey stuffing, smoked ham. This is 
a sandwich that you have to share. And then we’re going to make a quick pickle, which is 
a fantastic thing to learn if you ever want to   bring a little bit of life into a dish. Turning 
everyday veggies like cauliflower, radishes, carrots, cucumber into something really exciting. 
We’re going to use white wine vinegar. You could use red wine vinegar, five or six tablespoons, 
some salt, and a little bit of olive oil. So, it’s about one part olive oil to about six 
parts vinegar. Think of it like that. Just a little bit of whole grain mustard. Look at that. 
And then we can have fun with some textures. So, take your humble carrot and you can create the 
most beautiful textures just by peeling, right? If you’ve ever got a crinkle cutter, it’s 
quite a cool way to chop up cucumbers into little matchicks. Even leftover cauliflowers here. 
Just cut them into tiny tiny fuettes. If you make this pickle up, you can use it straight away. You 
can keep it in the fridge and it’s a great way of maybe extending some of the life of your veggies. 
So with the radishes, just slice them up any old way. We can spice it up with a little chili. Just 
give it a nice little kick up the backside. I’ve got taragan here. It could be mint. It could be 
parsley. It could be basil. Just tear the dill   in like that. Then I’m using some jarred peppers 
here. They’re just char grilled. Super convenient. amazing sweet flavor that’s a little bit sort 
of smoky. Beautiful. And then here I’ve got some olives. So get the crunchy veggies all mixed 
up with that vinegar. And what’s nice about this recipe is it’s a principle that you can use 
for whatever’s in your fridge. Pickle dump. What I tend to do if I’ve got any leftover turkey is 
just take it off the bone and then I can slice   it up. So slice your meats as thin as you can. 
What I love about this is all the smells around me are the classic smells of Boxing Day. You 
know, leftover turkey stuffing, the pickles. There’s some nice red leester and cheddar. Often 
you’d see different kinds of mayonnaisees or aiolis as a layer on a muffala. And I’m going to 
make some leftover gravy mayonnaise. And I can only promise you this is a thing of beauty. gravy 
mayonnaise. It’s so right but wrong. It’s so good. Let’s get the fkacatcha out of the oven. It looks 
good. It’s had half an hour. And look at that. Nice and golden. Now, as soon as it comes out the 
oven, you feed it again with olive oil. Let it soak into the bread. Give that 15 minutes. Then, 
we’ll split it and make this incredible sandwich. So, this has cooled down beautifully now. So,   our job is now to get in there and split it. 
Try and go in the middle. And I tend to just go around the edge first like this. Don’t go 
all the way through. Don’t try cuz you might go wonky. And then once you’ve joined 
up, then you can start slicing through. Look at that. We can now start layering up. 
We’re going to use our incredible gravy mayo. So that is the first layer of flavor and do that 
layer of the smoked ham. Look at that. Beautiful. Then we can go in with our little bit of rocket 
here. You could use walk crest. You could use herbs if you wish. Then we can go a little bit 
of cheddar. Just little slithers. Look at that. Then we’re going to get our lovely turkey. And 
we’re still celebrating that amazing, amazing roast dinner from Christmas. But any leftovers 
this could embrace. Then we’re going to go for this amazing pickle. What I might do is just pick 
out some of this pepper first. It still feels like it’s as crazy as Christmas should be with tinsel 
and bless. It’s just a really nice sort of party sandwich. Last layer of the red leester. 
And then last but not least, let’s get the stuffing on top. I want to use all of those lovely 
leftovers. There we have got an epic sandwich. If I just kind of slice into it, right down 
to the bottom. That is a sandwich not to be messed around with. Let’s have a little go 
on our Christmas leftover fkatcha muffala. Oh yeah. Mm. Completely eccentric. It uses 
up leftovers and it’s a beautiful thing to make your own bread. What a celebration. 
There you go. Muffala. Merry Christmas. There’s no greater way to tell someone that 
you love them than through chocolate. Oh yes, something amazingly chocolatey. And I’ve got a 
recipe for you that is going to absolutely make your Christmas. My triple chocolate y ule log 
is a scrumptious rolled chocolate sponge filled with hazelnut chocolate spread whipped cream and 
topped with a luxurious chocolate buttercream. A delicious gift to bring a bit of festive joy. And 
it all starts in here making homemade chocolate sponge. We want four beautiful freerange organic 
eggs. Nice large ones. Okay. I want to get the egg whites into here. Let the whites go through 
and bounce very carefully the yolk backwards and forwards. Don’t get any yolk in there at all. 
And if you do, you will have to start again. Next thing is a good pinch of salt. And now we’re going 
to whisk. That’s going to make this sponge really light. You’re incorporating loads of air into 
the egg whites and that will go nice and stiff. Air is the most precious ingredient in this 
sponge. It’s going to give you the lift and the texture. So now 75 g of icing sugar. 
Siv it in. And then we start whisking again. Right. Look at that. Beautiful. And 
then whip in the egg yolks one by one. Then two teaspoons of vanilla extract, 75 
gram of self-raising flour through the sie and 2 tablebspoon of good quality 
cocoa powder, not hot chocolate, cocoa powder. So go from using a whisk to using 
a spatula, from whisking to folding. I’m going to fold all the ingredients back into the middle. 
Try and not lose as much air as possible. And there we go. We got the sponge looking good. I’ve 
got a 35 cm by 25 cm tray. I have just oiled it and put some grease proof paper in. And now I’ll 
pour that lovely sponge into the tray like that. Every last bit. And then gently push the chocolate 
right to the edge. And there you go. Happy days. So, this is now going to go into the oven 
at 180° C, which is 350 fah, for exactly 8 minutes. At the same time, I’m going to toast 
off 350 g of lovely whole peeled hazelnuts. And that is going to be part of our filling for 
this sponge. So, in that goes as well. Now, we’re going to make the most incredible 
chocolate spread to go inside our beautiful ule log. I’ve got a heat proof bowl and a little 
inch of water on a very low heat. And we’re going to melt 350 grams of good quality chocolate, 
about 70 to 80% cocoa solids. Just break it up. A little pinch of salt. It kind of brings out 
the flavor. And then 100 g of unsalted butter. And let that slowly melt and give it a stir every 
now and again. So get yourself some more grease proof paper. Lay out a little sheet like that. 
My sponge is ready now. And it smells amazing. Beautiful. And I’ve got the nuts here for the 
most incredible chocolate spread. First up, take our chocolate sponge and we’re 
literally flap it onto this grease   proof paper very confidently. And then 
while it’s warm, we’re going to gently peel off this greaseroof paper and roll it 
up just gently like that. Slowly, slowly. And let it cool down in that shape and you’ll be 
perfectly good to go. And then let’s have a look at my nuts. Look, they’re nice and toasted. 
Got a nice little bit of color there. So,   this goes straight in to a food processor. 
And while it’s nice and hot, we’ll w it up. Look, have a look at that. In just a minute, it’s 
turned those hazelnuts into an amazing flower. It smells incredible. Then just put this melted 
chocolate on top. Whiz it up until really smooth. Oh, come on. That is proper chocolate and nut 
spread. So, the great thing about this is you can think about it in a few ways, right? 
I’m going to use it as the most amazing,   indulgent, delicious layer of our rolled ule 
log. Right? That’s the first thing. Secondly, put it in a jar, little label. That 
is the best gift ever. Send that to   someone you love. Chocolate and nut spread. 
My mom is gonna love that. And then thirdly, put this into a little dish and I’ll put this 
in the fridge and when it kind of solidifies, hot spoon, teaspoon, little truffles, dust it in 
nuts or cocoa powder. Brilliant. In that goes. Right. Next up, we’re going to make chocolate 
buttercream for the outside of the u log. You   use the same pan with the same water in it and 
another heat proof bowl. And then 150 grams of 80% cocoa solids chocolate. So that will slowly 
melt. And then in another bowl, I’m going to beat the lovely butter and then eventually the sugar 
together. Now this buttercream is going to go on the outside of the ule log, aka bark, chocolatey 
bark. This is 150 grams of butter, unsalted, and I’ve got it to room temperature. So, just 
use the back of a spatula just to give it a nice little push. It takes a little while. And then we 
can start beating it, getting the air into it. And once that’s nice and light, go in with 150 g of 
icing sugar. So, equal quantities of the sugar, the chocolate, and the butter. And then we give 
it a nice little beat. So, slowly slowly now as it’s just gone in, then we can pick our speed up 
and we’ll start beating again. completely changes the texture. Then check the chocolate. It’s almost 
there. And a little pinch of salt again. And while that cools down, I’ve got 350 mls of gorgeous 
double cream to go inside our beautiful u log. And a tablespoon of sugar. And give it a little 
whisk up. And this is going to be one of the layers that becomes part of the swirl as we roll 
up our sponge. So that is done. And then let’s finish off this buttercream now cuz the chocolate 
has cooled down. But look at that chocolate.   Chocolate. Chocolate. And chocolate. Yes. This is 
going to make someone or many people very happy. Slowly beat that into the buttercream. So that’s 
it. We’ve got the amazing chocolate buttercream here. We’ve got the whipped cream. We’ve got 
the homemade sponge. And we’ve got our lovely, beautiful chocolate and nut spread. Right, this 
is going to make the best U log ever. Honestly,   flavors, texture, off the chart. Time to 
make our beautiful U log. Unwind it slowly. That beautiful, beautiful chocolate and nut spread   is going to go on top right to the 
edges. Then our beautiful cream, just lightly sweetened. Now I’ve got a curveball ingredient. 
Amazing. Marishino cherries. I’m just going to put a few here at the 
base. Like a little surprise. and some of these juices. Oh yes. Just take a little grater and a clementine. 
It will make all the difference. Hello. Hey, here comes trouble. What’s this? 
We’re going to make a chocolate ule log. I’m going to roll it up now. That would have Oh, 
that’s very satisfying. Oh, on to the board. Oh my god. And I’m going to cut off this edge. 
Oh my god. I then put this here like that. Ah, a tree. You see? I want to eat it. So, do you know 
what the good news is? What? This is for nanny and granddad to take home. No, I want to take him. 
My dad, where are you going? I’m So, look guys, this buttercream is going to go on the outside of 
the u log. Oh my lord, it’s going to taste good. All these little kind of nooks and crannies are 
supposed to look like bark. Yeah, it’s like bark, right? Who wants to decorate some bits? Put 
some of these around the outside. Some crushed hazelnuts. And then it’s been snowing just at the 
corner of the forest. So there you go. That is the ule log little um candle. That sponge is going to 
be so soft and silky and chocolatey and gorgeous. I reckon nana and granddad are going to love 
that. Right. Definitely. Traditional mince pie. I’m over it. Done. So I’m thinking I want to 
do something exciting. I’ve come up with it. and I’ll come up with something which has 
everything that I love about a minced pie   and more. So, what I’ve got is some pre-bought 
all butter puff pastry and I’ve got some felo pastry here as well. Nice and crunchy. 
So, we got a contrast bit of flour. Roll it out. It’s so quick to make. Flour it 
as you go. Put a bit more flour there. Who’s in control here? Me. Yeah, I know. Uh, no. Put 
some on top. That was icing sugar. That was icing   sugar. [ __ ] What’s the matter with you? Roll 
it out to about the size of a regular tea towel. Okay. It’s about 3 mm thick. And then you get 
a good quality jar of mince meat. I know this is seems like cheat, but that’s hard to make and 
it’s a great product. That’s quite hard to make and it’s a great product. minced meat. If you get 
the good one, there’s a great recipe there. It’s   been made months ago, so it’s matured. All those 
flavors have really molded into each other. But what I’ve got an opportunity to do is I can put 
some other things in like the chestnuts that me   and Jar have done and some other sour fruits like 
sour cranberries. It’s almost like make panfor in Italy. A panforte. Yes. And that’s Christmy, 
isn’t it? Yeah. It’s very Christmy. We put a   little bit spice in it. Yeah. I like your little 
recipe with the brandy. Did you get drunk? No. Oh, come on. Come on. You’re almost there. Look, 
I can see you. Get your chestnuts and just put them over like that. Beautiful Christmas in a 
nutshell. So, that’s what I mean by it’s got the   flavors of a mince pie. It’s got the mince meat, 
but then we got the lovely roasted chestnuts or you could use other nuts. Then sour cranberries 
and they’re going to be a bit more chewy cuz everything else in the mince meat is quite soft. 
Now, clementine. Don’t you think they need a bit   of spice in it? It’s got spice in the mince meat. 
You need a little bit black peppers, you know, brown pepper. Black pepper in there for Well, pan 
for in Italy, we use that. Why don’t you use a   little bit that I’ll put a bit of black pepper on 
one for you. I’ll do it in a minute when I when I portion them out. I’m not putting black pepper 
in mine. Why not? Cuz we’re not Italian. We don’t   want black pepper on our mince meat. I have spice 
you put it down. Okay. So, clementine zest on this mince meat. Jarro wants to put black pepper on 
it, but um roll it up into a sausage shape. And then you got the mince meat, which we love. Yes, 
we do. I get fed up with a bit. But the chestnuts   and then the lovely clementine. Yeah. As well. 
And then we got the sour. The black pepper. Forget the black pepper for a minute. You know what? So, 
what you get is like a little twister. And in that twister is Christmas. And instead of having this 
crumbly old short crust, we got something light,   something spongy, something bouncy, right? 
With all that stuff in. Then I was thinking, I want to have another texture, right? So, I got 
this felo pastry. And basically, I want it to cover this tray. So, I’m going to lay a sheet here 
and I’ve got some melted butter. Just dab that. This is as much as an assembly as it is a recipe 
really. But just because I’m not making the mince   meat from scratch and you shouldn’t think that 
you’re cheating. You wait till you see this. So, I want to put it over this tray and I want it to 
be about I don’t know couple of inches bigger. And you can be scruffy about this. Don’t try and 
be pretty. Don’t worry about this. Just hang it   over by two inches. And then don’t forget to put 
some some some of this one on the tray. No. Well, that’s why I buttered this. You’re going to put 
upside down. Yeah. Are you all right now? So,   just lay it over roughly. Get the two ends that 
we’re not going to use. Push them together. And just use that to gently push the felo 
pastry in. Using that as a little bung. So, what is felo pastry all about? Well, it’s about 
crunch. If you think about the contrast of the puff pastry with the crunch of the felo pastry, 
it’s going to be a total joy. A total treat. I like it. Then get your little twister. See that 
chestnuts in there? Look at that. So for me, this is a minced pie, but it’s all about new 
texture. Little bit of butter around all the edges. And when it cooks, that felo pastry almost 
becomes like a little tray that it’s cooked in. Get a nice handful of almonds. 
Like that. Sprinkle them on top. And then Jar, will you just get me um Clementine? 
Yeah. Oh, another clementine. Okay. Uh I just put a little bit of pepper on yours, shall I? You 
already put our stuff on top. You want another   clementine? This one here on the right yours with 
a little clementine just to show that it’s yours. And then the icing sugar. Beautiful. So, that 
is an assembly job that anyone can do. I put that in the oven for about 25 minutes, 
30 minutes until golden and beautiful.   I’m going to cook that at 180° C or 350° F. 
And that, you just wait, will be beautiful. Right. Doesn’t quite look right yet. 
That felo pastry almost becomes like a little tray that it’s cooked in. Just I’ve never seen a mince pie like this. 
I like it. But that’s exciting. That’s   what it’s all about. That’s what cooking’s all 
about. So, I’m going to get some creme fresh. It’s quite nice to have a little teaspoon 
of something with your mince pie. Janaro,   just put me about two tablespoons of 
vanilla sugar in there. Big boy. I’ll use my hands. And can you grate me 
some clementine on top? Cool. Yes. Heat your brandy up just like a shot. Holy 
smell. Do you put vanilla sugar in? Yes, I put some vanilla sugar. I did put a two tablespoon. I 
didn’t know how much you put in. I put them over and let clementine inside. Whole zest or just a 
little bit of a clear? Well, look. I put all this.   Listen, I know better what you put inside here. To 
serve it, just put that lovely flamed brandy and vanilla sugar creme fresh in there. I know that 
that still doesn’t look like a traditional mince pie, but wait for this. Right, you just click it 
off, you know. All right, it’s come off wonky. All   right, we’ll peel it off then. For me personally, 
that is beautiful. And if someone handed you that at a party, you wouldn’t go, “Oh god, another 
minced pie.” You go, “What is it? what what is it? And you go, mince pie, new styly. And they’re 
like, okay. And the lovely thing is you can bespoke it. You can make it your own. This is for 
me. This is for you. Little bit of icing sugar. I know I don’t normally do that much pretty stuff, 
but this is the time of year. A that’s good. Little bit of holly. Now, the key about eating 
this is sip of wine first and then a nice big um I know how to eat. Why should I want to taste this 
one first? You got a little bit of pepper now. Is it nice? Is it nice? Yes, it’s nice. You 
know, I’m going to eat because it’s very nice. All the stuff. You put a little bit. I don’t want 
to. Don’t put any doesn’t go. This is the right way to do that. is one of bonatal. Bonatal. In 
essics, we say up your bum. Up my bum. Hi guys. Hope you’re well. Okay, I got the best recipe 
for leftover turkey. You’re going to love it.   It’s a beautiful turkey stew with sweet leak and 
smoky bacon biscuit dumplings. Yes, this is the most delicious dish. Here we got leftover turkey, 
white meat, brown meat, stuffing. It’s all good. It’s going to make the most incredible stew. 
But then we’re going to make these biscuits,   these dumplings that are so good, too. So, we’re 
going to start with that part. I’m going to finely slice two rashes of smoky bacon. And then we’re 
going to go into a pan with a little swig of olive oil. So, as that begins to fry up, it smells 
amazing already. We’re going to finely slice two small leaks. Okay. So, what I want you to do 
is just kind of trim the ends. And then that outer little piece like that, we can remove. Get 
the tip of your knife and run it down the length of the leak like that. And then we can wash 
the leak under a tap. I’m going to just cut it in half and finely slice it. Let’s do the 
second one. So, what I want to do is give it   a nice generous pinch of black pepper and then 
straight in with the leaks. And then I’m going to turn the heat down to medium low and I’ll cook 
that for about 15 minutes. So, in a separate pan, let’s get that onto a mediumigh heat. Uh 
we’ll start this amazing stew. So, first up, I’ll give it some more olive oil. Then we’re 
going to go in with three bay leaves. We’ll go   in with couple of sprigs of thyme and rosemary. 
This will just get the flavors going. Then I’ve got three onions. Roughly chop them. And then 
the second vegetable, celery. Split them in half lengthwise and then roughly slice them. 
In with the celery. What we’re going to do now   is let this celery and onion cook down nice and 
sweet for 15 minutes. And the same on the leak. Okay, so 15 minutes later, you can see what’s 
happened. That’s cooked down beautiful. So,   first up, I’m going to remove these stalks of 
herbs. Then in here, it’s really simple to turn it into a beautiful, beautiful gravy. First of 
all, two heat teaspoons of English mustard. Then, two heap tablespoons of flour. So, we’ll stir that 
through first of all. And then what we can do is put in 1 and 1/2 lers of veg or chicken stock. 
So get that stirred in and we’ll bring that to a boil. The sweet leaks and bacon. Now we can just 
shake that onto a clean surface. So just do that and that’ll be cold easily within the time. So as 
that comes to the boil, you can see it beginning to thicken up. I’ll turn that down now. We’ll 
go in with the stuffing and the meat. Get that stirred in and we’ll let that simmer while I’ll 
put these beautiful dumpling biscuits together.   So, that’s going to simmer away while I make 
these incredible dumplings. So, in a bowl, we’re going to go in with 125 g of flour. Then, 
I’m going to go in with 25 g of corn maze. Then, we’re going to go in with 30 g of diced butter 
with a good pinch of pepper. And we’re just going to use our fingers to rub it all together. 
So, almost a little bit like a crumble topping.   And then once you’ve done that, we’re going to 
go in with some beautiful buttermilk. So, 125 ms goes in. at the same time as our lovely leaks 
and bacon. So, they all become part of the same amazing biscuit dumplings. We’re going to cook 
these lovely dumplings on top of that stew. So, they’re going to suck up a lot of that lovely 
gravy and just kind of bring it together. And   if you come and have a look at the consistency 
of this, it’s like soft, but it’s not sticky. So, this will go on here. So, wash me hands. Pat it 
out with your hands. Just take a cookie cutter, cut it out like that. And then we can then place 
those straight onto our stew. Now, this mess here is not a mess. This is all good. We can just 
simply push this back together into a little bowl. Pat it down again to about 2 cm thick. Then we go 
again on top. And we won’t waste any of this mix. All I would do now is just brush these dumplings 
with a little bit of egg wash. Like that. And then they go in the oven for about half an hour at 
200° C. And then I’ll have a little clean down.   We’ll do some nice greens or broccoli or something 
like that and that is going to be amazing. So half an hour has passed. Absolutely beautiful. 
Hey, look at that. You can see how everything’s cooked into each other. It’s gone golden. So 
let’s just portion some up. I’ll take some of that   lovely broccoli. Go right in to the bottom of the 
pan. So you get a nice chunk of all those lovely cuts of meat. Come on, guys. Look at that. That is 
proper comfort food at its best. Finish it with a little bit of gravy. Gone over the biscuits. 
Yes. Beautiful turkey stew with sweet leaks, smoky bacon, biscuit dumplings. Let’s get on 
with a little bit of tasting. Yes. Oh my lord. That is a great festive leftover meal. So that, 
my friends, is a thing of beauty. Comfort food at its best. If you want this recipe and loads 
more amazing recipes for the festive season, then check out my Christmas cookbook. I’m really 
proud of it and there’s some great chapters. So, I’ve got a veggie treat for you that people 
will fight over. This is creamed spinach with the most amazing local cheese crumble topping. It’s 
absolutely gorgeous. Gorgeous with pretty much any meal, but a Christmas meal. Unbelievable. Go into 
a pan on a medium heat with a load of olive oil. Finally, chop two onions and two cloves of garlic 
along with two teaspoons of dried oregano. So, look, there’s one more flavor, nutmeg, a brilliant 
spice. Cheese’s best friend and spinach’s best friend. Finally, grate in half. Then, fry gently 
for 10 minutes before adding the spinach. Little secret, frozen spinach is better for this recipe. 
You want a kilo. So, let’s turn up the heat. Let’s let that spinach get kissed by the sweet onions, 
garlic, oregano, and nutmeg. This is going to be joyful. A hit of salt and pepper. And then let it 
cook down for about 20 minutes. For the crumble topping, mix 100 g each of porridge oaks, unsalted 
butter, plain flour, and grated cheese. So, this is a local fontina. There’s many producers around 
here. Smells amazing. So, it’s really nice that you can swap cheeses out. If you were back home, 
you could use a cheddar. Like cheddar. This local   fontina is a cow’s milk cheese that has a nice 
tang and will melt really well. So, this bit’s super simple. Just rub in your hands the crumble 
topping together. You know the drill, right? This spinach dish is a bit of a classic. Once people 
have tried it, they keep wanting it. Finally, fold in 150 milliliters of cremef fresh for a 
really lovely creamy texture. So nice to be here. There’s something about the views and the air. 
I just love it. Right. Look at that color, guys. Oh, luxury. So, next bit. You get your lovely 
spinach here and just pour it in. So, look, beautiful colors. And then the crumble very simply 
goes on the top. And you don’t have to perfectly do it. Let there be gaps around the edge. And 
actually, what will happen is as the kind of milky creamy gorgeousness starts bubbling, it 
will fight its way through and it will beat up the crumbly topping. That, my friends, is brilliant 
for any feasting and certainly Christmas. You can do that the day before and just pop it in 
the oven 45 minutes at 180° C, which is exactly where I’m going to put this now. And I’ll bring it 
straight back hopefully before it gets too dark. So, here we go. The amazing creamed 
spinach. The smell from the cheese and the oats is fantastic. And I love the 
way the spinach here just gets caught. Absolutely delicious. Next time you go past 
the freezer department and you see that little lonely bag of frozen spinach, don’t commiserate, 
celebrate. Delicious. If I could give you anything this Christmas, it will be the foundations of 
the perfect roast Christmas dinner. And for me, it’s three things that really, really matter. 
First up, the most proficiently and impeccably cooked roast meat. In this case, the turkey. 
Then second, amazing, not just all right, amazing roast potatoes that blow your mind. 
And then hot piping, beautiful gravy with depth and flavor. If you get those three things 
right, everything else, it’s just playtime. Number one in my foundations of Christmas, the 
ultimate Christmas turkey with crispy golden skin, crunchy smoked bacon, and succulent 
juicy meat. This is a right royal feast. The beginning actually starts with the 
preparation for the gravy, the trivet,   what the turkey sits on. Chop two sticks of 
celery, two onions, and two carrots. This is going to be the base. This will slowly cook 
down for the whole cooking time of the turkey. Caramelize, give real depth of flavor. So, cut 
them big, cut them proud, and cut them chunky. Add half a bulb of garlic. Skins on. And then 
we got the giblets. This is where the depth of flavor comes from. Next, it’s time to get that 
bird tasting great. So, inside the turkey cavity, I’m going to put a little bit of Christmas, some 
clementine. I’ve got just one chili. Just split   it in half. Just stuff that into the cavity 
of the turkey. I don’t want to block it up because it’s important that the oven air 
is not just roasting it from the outside.   We want it circulating inside as well. Herbs 
need to go in too. I’m using sage, rosemary, and bay. And of course, that flavors the turkey. 
It affects everything. For the back of the turkey, I’m doing the most incredible delicious 
stuffing using pork and peaches. Whiz out 400 g of bread bricks with 200 g of cooked and 
peeled chestnuts. Tip them into a bowl. Finally, chop four rashes of smoky bacon, two 
onions, two leaks. and fry with chopped sage and grated nutmeg in oil and butter. 
Season and cook for 15 minutes. Once cool, add to the breadcrumbs along with 1 kg of pork 
shoulder mince meat and a tin of drained peaches for the most amazing fruity hit. Really squash 
and scrunch it all together. 250 g is to stuff the turkey now and the rest can be baked later. 
This flavors the turkey and the turkey flavors this. Then both of it flavors the gravy and it’s 
a beautiful, beautiful circle of amazing flavor. Now for a trick to make your turkey really 
juicy. Squid up a whole pack of butter at room temperature. And before you start shouting at 
me going, “All that fat, all that fat, this fat’s all going to melt off.” It’s not the fat that you 
want to think about. It’s the journey it has on   the way out that’s going to guarantee your turkey 
to be better than ever before. Rub the butter all over the turkey in a perfect layer. By having 
this butter on top, then I can season with salt and pepper. And instead of the salt damaging the 
flesh of the meat and drawing the moisture out, it sits on top and it never fully touches the 
turkey until the butter starts to melt. Genius. There’s one flavor I want to put in there to 
season. Nutmeg. Look at that. Beautiful stuff. Grate a whole nutmeg over the bird. The flavor 
will be completely sublime and it will taste like Victorian Christmas. Then press sage, rosemary, 
and thyme onto the buttery layer. There’s nothing technical about this at all. It’s child’s play. 
Finish with just a little clementine zest. Then cover the turkey snugly with tin foil. Tug it 
around the turkey. Leave the hole open. The benefit of this, it holds the buttery herbiness 
underneath so it slowly makes its way out into the bottom of the tray. Also, it helps the skin get 
crispy and it holds the natural moisture inside. So, in it goes onto the trivet. Beautiful. Now, 
we need to talk cooking times because this could make or break your Christmas. There’s two schools 
of thought because if it’s a high welfare turkey, which means it has more fat throughout the meat, 
it cooks quicker, 25 to 30 minutes per kilo. And then if it’s a standard turkey, it has less fat. 
And you need to cook it for 30 to 40 minutes per   kilo. So you work out the size and weight of your 
turkey and what type of turkey it is. This is 7 kilos. It’s higher welfare. This is going to 
be 3 and 1/2 hours cooking. Whatever you do, you want this turkey out of the fridge for at 
least 1 and 1/2 hours before you put it into the oven. My beautiful turkey is going into a 
preheated oven at 180° C, 350 fah. So now you can clean down, chill out, wrap presents, have a 
cocktail, do what you got to do, be a great mom or dad. I don’t know. You can even daddy dance. 
Oh yeah, let’s embarrass the kids. Come on. An hour before the turkey is finished cooking. 
Let’s take it out. Let’s see what’s happening. Beautiful. Sizzling away. So, a nice little 
added bonus for flavor. We’re going to wrap it in smoked bacon and just kind of lattice 
it. The skin will start to get really, really crispy. The bacon will get really, 
really crispy. And at the same time, it will continue basting the turkey with 
gorgeous smoky bacon fat. But most importantly, you get that incredible smoked Christmy pigs 
in blanket flavor. So, look at that proper Lady Gaga. All wrapped up, ready for the party. In the 
oven it goes. 1 hour and then it’s business time. Okay, so the time is up. The turkey 
is looking amazing. Look at that. It’s so beautiful. It smells absolutely amazing. What an incredible celebration. And if you 
look at the skin, it’s crunchy. Cover with tin foil and a clean tea towel and leave to 
rest for up to 2 hours while you crack on. Now, when you get a beautiful bird like this, you need 
only put a little bit of oil or butter, salt, and   pepper and roast it. Really, that’s all you need 
do. But if you want to try and add and complement the beautiful flavor, go up behind the turkey 
like this and where the skin meets the breast, just push it and keep pushing and then it will go 
through like that. As soon as you’ve done that,   get yourself a spoon or a spatula and 
you have a little mossy about. You make a little pocket. And if you imagine getting 
a flavored butter underneath there, you know,   it’s going to slowly slowly make its journey out 
and you’re not going to eat it all. It’s going to baste and it’s going to be delicious. Now, flavor. 
I’m thinking Christmas, right? Christmas to me is clementines. Just great. The zest of a clementine. 
And actually, lemon’s pretty damn good as well. Nice and fresh. Lemon and white meat are just 
brilliant. They’re literally that little pile of zest is more than enough. Into a bowl with a good 
half a pack of butter and then a good pinch of salt and pepper. You want to season it, right? So 
give that a little stir up. Take half that butter and we’ll give half that butter per breast. Once 
you got that butter in, it’s dead simple. Just get your hand and sort of smear it all the way 
up the breast. And look, at the end of the day, common sense tells you that’s going to just be 
mega beautiful. And then sage. Sage is going to go in that stuffing. And a nice big handful, too. And 
what I want to do is get like four or five leaves and just literally get your hand under that skin 
again. And you can just fan them out here, there, and everywhere. And what’s going to happen is as 
that butter melts, that sage will fry and it’ll be almost like stained glass window with a beautiful 
sage leaf underneath. Is it for aesthetics? Well,   it looks happens to look pretty, but no, it’s for 
flavor. Absolutely. So, I’m not being like sort of ponyy about it. But nice little idea to give it a 
little tweak. Every Christmas dinner starts with a turkey. Sure. Cool. So, do you want to prep this 
bourb with me? Let’s do it, mate. I don’t know   what I’m doing, but you show the way. We’re going 
to take the stuffing. We’ve got some chestnuts in there. Sage, onion, yellow. Have they been roasted 
on an open fire? They have. Fantastic. They have.   We’re going to take the stuffing. Oh, so you put 
it in there and we’re going to put it up the back of the neck. What we don’t want to do is put the 
stuffing in here. Right. If you put it in there, the heat from the oven can’t get in there and it 
doesn’t cook and it won’t cook as efficiently.   Take some room temperature butter. Mhm. and just 
work it into the turkey. Work it, Jamie. If you can just grab that sage for me and that’s going to 
base flavor onto this bird. All right. I’ve never seen this done before. This is one of my favorite 
ways to do it. Okay. So, now grab the rosemary. Oh, it’s gorgeous. So, now we’re going to put some 
rosemary in. So, you can join me if you want. So, in your house, Yeah. What is the point on 
Christmas day when everyone is snoring and falling   asleep? Is that post dinner kind of? Yeah. I mean, 
I feel like it kicks in probably around 9 10 or something. Yeah. Your family’s good. Yeah. Mine’s 
normally like 4:30. No, 9 or 10 or something. Now, I’m going to put about half of a nutmeg in there. 
That does look gorgeous, doesn’t it? So, look, now we have that slightly less attractive cavity in 
here. If you chuck us a clementine there. Y. So, in with the clementine, in with the sage and the 
rosemary. Then what I like to do for double kind of protection as far as moisture is concerned is I 
take a nice wide bit of tin foil. Just put it over the breast. Tuck it in. We’ll keep that hole 
open there. Do you like gravy? Love the whole family. Love gravy cuz gravy is a dealbreaker at 
Christmas. Right. Of course. Yeah. So go back to   your memory of your uncle and the goose neck. 
Right. This is the turkey neck. What I’m trying to say to you is don’t be scared of the giblets. 
Right. Cuz it’s full of flavor. Very very good.   Taran, you are picking this up fast. For the most 
delicious base for the gravy, add in some carrots, onions, herbs, garlic, and celery, and sit the 
turkey on top. So, the bird goes in an oven at 180° C, which is 350 fah, for 2 hours 45 minutes. 
And then we’re going to rest it for 2 hours. So, will that still have the heat in it after 2 hours 
of standing? You won’t believe how much heat is   still in there. Okay. So about half an hour before 
the end of cooking, I’ll take that bird out. I’ll take the foil off. I’ll baste it with lovely fats. 
And then I’ll take some smoky bacon or panetta and   put it just over the breast meat. You know, pigs 
in blanket, turkey in blankets, right? Delicious.