1 00:00:02,000 --> 00:00:07,000 Downloaded from YTS.MX 2 00:00:05,626 --> 00:00:12,460 ♪ 3 00:00:08,000 --> 00:00:13,000 Official YIFY movies site: YTS.MX 4 00:00:12,598 --> 00:00:14,635 MICHAEL: Welcome to the Bonacini Farm. 5 00:00:14,773 --> 00:00:16,913 It's our little piece of paradise 6 00:00:17,051 --> 00:00:20,572 and it's where we love to come to get away from it all. 7 00:00:20,710 --> 00:00:26,336 ♪ 8 00:00:26,474 --> 00:00:28,269 Every Christmas, we pack up the car 9 00:00:28,407 --> 00:00:29,650 and head on up for the holidays. 10 00:00:29,788 --> 00:00:33,102 We've had a lot of really great meals up here. 11 00:00:33,240 --> 00:00:36,829 ♪ 12 00:00:36,967 --> 00:00:38,486 With a name like Bonacini, you'd expect many of those 13 00:00:38,624 --> 00:00:40,833 great meals to be Italian. 14 00:00:40,971 --> 00:00:44,561 After all, [Speaking in Italian]. 15 00:00:44,699 --> 00:00:52,776 ♪ 16 00:00:52,914 --> 00:00:55,883 But, my heart still belongs to Wales, 17 00:00:56,021 --> 00:00:58,817 that's where my mother's from and I spent many a great year 18 00:00:58,955 --> 00:01:00,577 growing up there. 19 00:01:00,715 --> 00:01:03,063 [Speaking Welsh] 20 00:01:03,201 --> 00:01:07,308 ♪ 21 00:01:07,446 --> 00:01:10,484 And what I'd like to do today is share with you 22 00:01:10,622 --> 00:01:13,245 some of my some of my favourite Christmas recipes 23 00:01:13,383 --> 00:01:15,351 from both Italy and Wales. 24 00:01:15,489 --> 00:01:23,600 ♪ 25 00:01:23,738 --> 00:01:26,500 Can you think of anything more Welsh 26 00:01:26,638 --> 00:01:29,089 than leeks and potatoes 27 00:01:29,227 --> 00:01:31,436 that come together in a rustic, 28 00:01:31,574 --> 00:01:34,301 but slightly sophisticated soup? 29 00:01:34,439 --> 00:01:37,338 That happens to be one of my favourites. 30 00:01:37,476 --> 00:01:47,485 ♪ 31 00:01:51,525 --> 00:02:01,604 ♪ 32 00:02:14,410 --> 00:02:16,136 The one question that I get asked the most 33 00:02:16,274 --> 00:02:19,103 is where did my love of food and cooking come from? 34 00:02:19,242 --> 00:02:22,452 And the short answer to that is I blame my parents. 35 00:02:22,590 --> 00:02:29,908 ♪ 36 00:02:30,046 --> 00:02:32,807 My earliest childhood memories growing up in Wales 37 00:02:32,945 --> 00:02:34,050 were on the family farm 38 00:02:34,188 --> 00:02:36,501 when my parents were in market gardening 39 00:02:36,639 --> 00:02:39,020 and had a small dairy herd. 40 00:02:39,159 --> 00:02:42,300 ♪ 41 00:02:42,438 --> 00:02:46,718 And it was there that they taught my family, myself, 42 00:02:46,856 --> 00:02:51,688 the value of local home-grown seasonal produce that you 43 00:02:51,826 --> 00:02:54,277 cook and work with, and show it great respect. 44 00:02:54,415 --> 00:03:04,460 ♪ 45 00:03:07,566 --> 00:03:09,534 I'm ready to add some chicken stock. 46 00:03:09,672 --> 00:03:12,640 Light, golden, and just a little sweet. 47 00:03:14,711 --> 00:03:18,370 [Sizzling] 48 00:03:18,508 --> 00:03:22,892 ♪ 49 00:03:23,030 --> 00:03:26,585 And just top it up with a touch of water. 50 00:03:26,723 --> 00:03:30,279 And, of course, let's not forget the seasoning. 51 00:03:30,417 --> 00:03:35,939 ♪ 52 00:03:36,077 --> 00:03:39,909 And these flavours will start coming together 53 00:03:40,047 --> 00:03:42,670 and really turning into a heart-warming soup 54 00:03:42,808 --> 00:03:44,051 for a cold winter's day. 55 00:03:44,189 --> 00:03:48,814 ♪ 56 00:03:48,952 --> 00:03:52,473 Baking scones is about as traditional as you can get, 57 00:03:52,611 --> 00:03:54,924 and these ones are super easy to make: 58 00:03:55,062 --> 00:03:57,720 cheddar and bacon. 59 00:03:57,858 --> 00:04:00,585 It's going to go perfectly with that wonderful 60 00:04:00,723 --> 00:04:02,000 leek and potato soup. 61 00:04:02,138 --> 00:04:11,112 ♪ 62 00:04:11,251 --> 00:04:13,391 Flour, baking powder, 63 00:04:13,529 --> 00:04:18,084 along with smoky paprika. That makes the basis for my dough. 64 00:04:18,223 --> 00:04:26,783 ♪ 65 00:04:26,921 --> 00:04:27,853 That's good. 66 00:04:27,991 --> 00:04:35,516 ♪ 67 00:04:35,654 --> 00:04:39,969 Combine and bring it all together with some cold butter. 68 00:04:40,107 --> 00:04:42,247 It makes the perfect savoury scone. 69 00:04:42,385 --> 00:04:47,148 ♪ 70 00:04:47,287 --> 00:04:50,428 This is Welsh cheddar. 71 00:04:50,566 --> 00:04:52,326 Just what I'm looking for. 72 00:04:52,464 --> 00:04:54,707 Has a little creaminess, a touch nuttiness, 73 00:04:54,846 --> 00:04:57,987 and a wonderful, spicy, nippy end to it. 74 00:04:58,125 --> 00:05:00,990 It's going to be perfect with that crisp bacon. 75 00:05:01,128 --> 00:05:11,138 ♪ 76 00:05:24,151 --> 00:05:34,161 ♪ 77 00:05:39,960 --> 00:05:42,307 I think that's about it. 78 00:05:42,445 --> 00:05:45,310 ♪ 79 00:05:45,448 --> 00:05:46,760 Now, a quick score, 80 00:05:46,898 --> 00:05:50,591 just so it makes it easier to break after baking. 81 00:05:50,729 --> 00:05:57,357 ♪ 82 00:05:57,495 --> 00:05:59,289 So, a quick egg wash, 83 00:05:59,428 --> 00:06:01,740 just to provide a nice little shine and glaze 84 00:06:01,878 --> 00:06:02,879 to the top of the scones, 85 00:06:03,017 --> 00:06:05,641 but I'm also going to top these off 86 00:06:05,779 --> 00:06:08,160 with a little more grated cheese. 87 00:06:10,300 --> 00:06:11,992 And one little secret. 88 00:06:13,269 --> 00:06:15,720 This is a little Welsh salt. 89 00:06:15,858 --> 00:06:17,860 It has been smoked over Welsh oak. 90 00:06:17,998 --> 00:06:20,449 [Sniffing] And it smells divine. 91 00:06:22,520 --> 00:06:25,281 Ready for the oven. 92 00:06:25,419 --> 00:06:35,395 ♪ 93 00:06:39,502 --> 00:06:41,987 You've got to take a look at this soup. 94 00:06:42,125 --> 00:06:46,129 It is really looking terrific 95 00:06:46,267 --> 00:06:47,476 and those flavours have become so intense. 96 00:06:47,614 --> 00:06:50,651 My mouth is watering already. 97 00:06:50,789 --> 00:06:52,757 Let's ladle some up. 98 00:06:54,414 --> 00:07:00,350 ♪ 99 00:07:00,489 --> 00:07:02,042 So, a touch of crème fraîche 100 00:07:02,180 --> 00:07:04,182 right in the middle. 101 00:07:07,150 --> 00:07:09,118 A little smoked salmon. 102 00:07:10,602 --> 00:07:13,018 Some freshly chopped chives. 103 00:07:13,156 --> 00:07:15,124 And a drizzle of olive oil. 104 00:07:17,816 --> 00:07:21,993 That is a delicious holiday soup. 105 00:07:22,131 --> 00:07:32,141 ♪ 106 00:07:34,039 --> 00:07:36,697 It is rich and earthy. 107 00:07:36,835 --> 00:07:39,148 You get the wonderful meaty flavours from the bacon 108 00:07:39,286 --> 00:07:40,908 and the chicken stock. 109 00:07:41,046 --> 00:07:45,257 And then it hits that very rich and wonderful crème fraîche. 110 00:07:45,395 --> 00:07:47,397 This is two worlds colliding: 111 00:07:47,536 --> 00:07:50,400 rustic meets a touch of sophistication. 112 00:07:50,539 --> 00:07:56,027 ♪ 113 00:07:56,165 --> 00:07:58,788 Light, fluffy. 114 00:07:58,926 --> 00:08:02,827 What a great combination with a soup like this. 115 00:08:02,965 --> 00:08:06,175 ♪ 116 00:08:06,313 --> 00:08:08,488 Great taste, great texture, 117 00:08:08,626 --> 00:08:11,870 nice crunchy crust, and that hit of salt. 118 00:08:12,008 --> 00:08:15,460 All washed down with a glass of Prosecco, 119 00:08:15,598 --> 00:08:17,773 a great little sparkling wine from Northern Italy. 120 00:08:17,911 --> 00:08:27,921 ♪ 121 00:08:37,482 --> 00:08:40,312 ♪ 122 00:08:40,450 --> 00:08:43,626 I'm sure it'll come as no surprise that pasta 123 00:08:43,764 --> 00:08:47,216 in the Bonacini household is a favourite go to. 124 00:08:47,354 --> 00:08:50,012 But this particular pasta dish that I'm going to show you 125 00:08:50,150 --> 00:08:51,945 is a little different. 126 00:08:52,083 --> 00:08:55,983 It's more like a potato dumpling meets a little bit of cheese 127 00:08:56,121 --> 00:08:58,261 and we like to call it gnocchi. 128 00:08:58,399 --> 00:09:04,336 ♪ 129 00:09:04,474 --> 00:09:07,995 You know, the key with making perfect gnocchi 130 00:09:08,133 --> 00:09:11,171 is to boil the potatoes in their skins, 131 00:09:11,309 --> 00:09:14,036 'cause that prevents the potato from becoming overly wet. 132 00:09:14,174 --> 00:09:17,764 And the idea there is that the drier the potato, 133 00:09:17,902 --> 00:09:20,283 the less flour you have to add, 134 00:09:20,421 --> 00:09:23,390 and therefore the lighter the gnocchi is going to be. 135 00:09:27,359 --> 00:09:28,844 Perfect. 136 00:09:28,982 --> 00:09:35,126 ♪ 137 00:09:35,264 --> 00:09:37,231 So, we'll add a little ricotta cheese. 138 00:09:39,579 --> 00:09:42,720 The king, and I mean the king all cheese in Italy, 139 00:09:42,858 --> 00:09:45,550 Parmigiano-Reggiano. 140 00:09:45,688 --> 00:09:48,449 And a good amount of cheese, I want to have that nutty, 141 00:09:48,588 --> 00:09:52,799 rich parmesan taste. 142 00:09:52,937 --> 00:10:02,947 ♪ 143 00:10:04,673 --> 00:10:08,124 Added flavour, I have these beautiful, 144 00:10:08,262 --> 00:10:11,438 slow roasted buds of garlic. 145 00:10:11,576 --> 00:10:12,888 And of course, I've got to use a little of that 146 00:10:13,026 --> 00:10:16,477 garlic oil in there. 147 00:10:16,616 --> 00:10:19,998 Just watch how easily this bud breaks down. 148 00:10:20,136 --> 00:10:23,381 That... 149 00:10:23,519 --> 00:10:25,521 is roasted garlic heaven. 150 00:10:25,659 --> 00:10:31,527 ♪ 151 00:10:31,665 --> 00:10:35,013 It's going to be good tasting gnocchi. 152 00:10:35,151 --> 00:10:43,712 ♪ 153 00:10:43,850 --> 00:10:46,473 So, before we start rolling the gnocchi out and forming them, 154 00:10:46,611 --> 00:10:47,647 we should do a little test 155 00:10:47,785 --> 00:10:49,821 to make sure we've got the seasoning 156 00:10:49,959 --> 00:10:51,651 and the density spot on. 157 00:10:51,789 --> 00:10:53,307 It'll take about two to three minutes to cook, 158 00:10:53,445 --> 00:10:55,793 it'll float to the top, 159 00:10:55,931 --> 00:10:58,588 another 30, maybe 45 seconds more, 160 00:10:58,727 --> 00:11:01,419 and then ready to lift out and have the taste test. 161 00:11:01,557 --> 00:11:06,942 ♪ 162 00:11:07,080 --> 00:11:09,047 It's looking good. 163 00:11:10,739 --> 00:11:14,259 Has a nice firmness to it, but not overly firm. 164 00:11:17,331 --> 00:11:20,472 You see the way the fork just cuts into that? 165 00:11:20,610 --> 00:11:23,096 That tells me it's light and fluffy. 166 00:11:23,234 --> 00:11:25,201 That's a good start. 167 00:11:28,480 --> 00:11:29,965 Oh yeah. 168 00:11:30,103 --> 00:11:33,900 Cut the dough in half, a lot easier to work with that way. 169 00:11:34,038 --> 00:11:38,249 And start to gently roll on a lightly floured board. 170 00:11:41,908 --> 00:11:43,703 I'll cut that one in half, 171 00:11:43,841 --> 00:11:47,016 both hands working the dough together. 172 00:11:47,154 --> 00:11:50,019 Now, we're ready to cut our first gnocchi. 173 00:11:50,157 --> 00:11:53,126 About half an inch to three quarters. 174 00:11:57,958 --> 00:11:59,615 Take the back of a fork, lightly floured, 175 00:11:59,753 --> 00:12:04,378 and get a gentle roll 176 00:12:04,516 --> 00:12:08,141 creating the classic potato gnocchi grooves. 177 00:12:08,279 --> 00:12:14,492 ♪ 178 00:12:14,630 --> 00:12:17,598 So, now the gnocchi's rolled and shaped. 179 00:12:17,737 --> 00:12:21,326 The next step is for me to prepare the pancetta 180 00:12:21,464 --> 00:12:23,432 and winter greens that I'll be serving them with. 181 00:12:25,468 --> 00:12:29,300 This, my friends, is the Italian version of bacon. 182 00:12:29,438 --> 00:12:32,199 It pork belly that's been cured, hung to dry, 183 00:12:32,337 --> 00:12:36,583 and is a keystone ingredient in any Italian kitchen: pancetta. 184 00:12:36,721 --> 00:12:46,731 ♪ 185 00:12:55,844 --> 00:12:57,846 These are cinnamon cap mushrooms 186 00:12:57,984 --> 00:13:00,193 and what I'm looking for when I choose a selection of mushrooms 187 00:13:00,331 --> 00:13:04,645 is the look, the texture, what they bring to a finished dish. 188 00:13:04,784 --> 00:13:07,234 A simple white cap mushroom, cut it a little chunky 189 00:13:07,372 --> 00:13:09,512 so it stands up and stands out. 190 00:13:09,650 --> 00:13:10,928 And, the last piece of the puzzle 191 00:13:11,066 --> 00:13:15,104 is just to tear up some wonderful winter greens. 192 00:13:15,242 --> 00:13:18,142 Here I've got some collard, the tops off of beets, 193 00:13:18,280 --> 00:13:21,559 and this here is a little Swiss chard. 194 00:13:21,697 --> 00:13:23,388 Just coarsely torn up 'cause they're all going to cook 195 00:13:23,526 --> 00:13:25,528 and wilt down. 196 00:13:28,462 --> 00:13:30,085 Oh, I almost forgot. 197 00:13:30,223 --> 00:13:32,190 A little fresh thyme. 198 00:13:35,435 --> 00:13:37,644 First job, fry off this pancetta. 199 00:13:37,782 --> 00:13:41,717 ♪ 200 00:13:41,855 --> 00:13:44,789 That is pure flavour. 201 00:13:44,927 --> 00:13:54,903 ♪ 202 00:13:56,628 --> 00:13:58,838 My water's boiling. 203 00:13:58,976 --> 00:14:02,013 Three minutes, three and a half minutes at the most, 204 00:14:02,151 --> 00:14:04,119 and these gnocchi will be ready. 205 00:14:08,157 --> 00:14:09,814 Oh, look at that. 206 00:14:09,952 --> 00:14:11,367 Beautiful bright colours, 207 00:14:11,505 --> 00:14:14,957 the aroma, a little bit of juice from the wine and the stock. 208 00:14:15,095 --> 00:14:17,166 Just needs a little knob of butter 209 00:14:17,304 --> 00:14:20,135 to add a touch of richness. 210 00:14:20,273 --> 00:14:26,313 ♪ 211 00:14:26,451 --> 00:14:28,695 That is good. 212 00:14:28,833 --> 00:14:30,076 A little more butter into my pan. 213 00:14:30,214 --> 00:14:36,806 ♪ 214 00:14:36,945 --> 00:14:39,775 [Sizzling] So, these gnocchi are now 215 00:14:39,913 --> 00:14:42,915 getting a bath in this nut brown butter. 216 00:14:43,054 --> 00:14:44,331 Rich and full of flavour. 217 00:14:44,469 --> 00:14:49,267 The sage just adds another taste accent to it. 218 00:14:49,405 --> 00:14:51,891 Now I'm going to plate. 219 00:14:54,894 --> 00:14:57,517 It's the finishing touches. 220 00:14:57,655 --> 00:15:00,002 A little love on the presentation. 221 00:15:00,140 --> 00:15:02,936 Got to grab some of this juice 222 00:15:03,074 --> 00:15:07,734 and these lovely, light and fluffy gnocchi. 223 00:15:07,872 --> 00:15:12,532 And of course, a pasta is not a pasta without a good amount-- 224 00:15:12,670 --> 00:15:16,467 the king of cheeses, Parmigiano-Reggiano. 225 00:15:16,605 --> 00:15:18,572 Looks like another snowfall maybe. 226 00:15:20,195 --> 00:15:22,162 A glass of wine. 227 00:15:27,788 --> 00:15:29,825 A lovely, crisp Pinot Grigio 228 00:15:29,963 --> 00:15:32,069 from way up in the north of Italy. 229 00:15:32,207 --> 00:15:34,105 It's going to work really well with the richness 230 00:15:34,243 --> 00:15:36,211 of this dish. 231 00:15:37,937 --> 00:15:42,182 ♪ 232 00:15:42,320 --> 00:15:45,806 I think I said this was heaven. 233 00:15:45,945 --> 00:15:46,807 It truly is, 234 00:15:46,946 --> 00:15:48,223 it's heaven on earth. 235 00:15:48,361 --> 00:15:52,020 It is big, and rich, and flavourful. 236 00:15:52,158 --> 00:15:55,333 Once you've had gnocchi like this, 237 00:15:55,471 --> 00:15:57,439 there's no other way to have them. 238 00:15:59,130 --> 00:16:09,175 ♪ 239 00:16:14,456 --> 00:16:20,082 ♪ 240 00:16:20,220 --> 00:16:23,465 MICHAEL: When my wife and I first renovated this old farmhouse 241 00:16:23,603 --> 00:16:28,435 we treated ourselves by putting in a wood burning oven. 242 00:16:28,573 --> 00:16:32,819 Which mean we can cook breakfast, lunch, and dinner 243 00:16:32,957 --> 00:16:33,820 whilst warming the house. 244 00:16:33,958 --> 00:16:36,443 ♪ 245 00:16:36,581 --> 00:16:38,756 And, since it's up and running, 246 00:16:38,894 --> 00:16:40,861 and got a great burning ember bed, 247 00:16:41,000 --> 00:16:45,211 I think it would be a fun way to cook a real Welsh classic. 248 00:16:45,349 --> 00:16:55,324 ♪ 249 00:16:57,085 --> 00:16:58,396 Take a look at this. 250 00:16:58,534 --> 00:17:02,159 Fresh from my favourite butcher, a bone-in leg of lamb, 251 00:17:02,297 --> 00:17:05,334 which is perfect for roasting. 252 00:17:05,472 --> 00:17:06,922 'Cause as far as I'm concerned, 253 00:17:07,060 --> 00:17:10,752 when you roast anything on the bone, it's guaranteed to be 254 00:17:10,891 --> 00:17:14,723 so much more juicy and so much more tasty. 255 00:17:14,861 --> 00:17:18,382 What I like about lamb is that it is big and rich 256 00:17:18,520 --> 00:17:20,280 and full of flavour, and therefore, 257 00:17:20,417 --> 00:17:23,559 you can use big and rich flavours to help it along. 258 00:17:23,696 --> 00:17:25,492 I'm going to use a little rosemary, 259 00:17:25,630 --> 00:17:28,461 which adds a savoury, crisp flavour to it. 260 00:17:28,599 --> 00:17:32,637 We've got some fresh, floral, and fragrant thyme, 261 00:17:32,775 --> 00:17:35,399 which will add a nice balance to that rosemary. 262 00:17:35,537 --> 00:17:38,091 And then to round the mix out, 263 00:17:38,229 --> 00:17:40,749 some amazing-- [Sniffing] fresh-- 264 00:17:40,887 --> 00:17:43,441 [Sniffing] almost lemony, sage. 265 00:17:43,579 --> 00:17:53,589 ♪ 266 00:17:59,216 --> 00:18:06,706 ♪ 267 00:18:06,844 --> 00:18:08,052 Beautiful marinade: 268 00:18:08,190 --> 00:18:11,262 lemon, fresh herbs, garlic, super simple. 269 00:18:11,400 --> 00:18:12,953 It's a marinade-y, rub kind of thing. 270 00:18:13,092 --> 00:18:14,610 But, before I start applying it to the lamb, 271 00:18:14,748 --> 00:18:16,716 let me just sliver up a couple of cloves of garlic. 272 00:18:20,064 --> 00:18:21,514 Nothing fancy. 273 00:18:21,652 --> 00:18:24,655 This leg of lamb-- I'm going to make a couple of incisions 274 00:18:24,793 --> 00:18:26,208 along the top surface 275 00:18:26,346 --> 00:18:30,281 and one or two on the underside, right down to the bone. 276 00:18:32,456 --> 00:18:36,322 I'm just going to insert the cloves of garlic 277 00:18:36,460 --> 00:18:37,564 into these incisions. 278 00:18:37,702 --> 00:18:45,986 ♪ 279 00:18:46,125 --> 00:18:48,196 Now for the marinade. 280 00:18:48,334 --> 00:18:50,301 I want to use my hands. 281 00:18:50,439 --> 00:18:54,926 The aromas here, they are absolutely intoxicating. 282 00:18:55,064 --> 00:18:57,722 And, those incisions, 283 00:18:57,860 --> 00:19:01,174 that garlic's going to melt and become super sweet and sticky, 284 00:19:01,312 --> 00:19:04,729 and just help intensify the flavours of that lamb. 285 00:19:04,867 --> 00:19:07,594 Now, I'm pretty eager to get it in the oven, 286 00:19:07,732 --> 00:19:09,907 so that's what we're going to do. 287 00:19:10,045 --> 00:19:11,495 [Water splashing] 288 00:19:11,633 --> 00:19:20,435 ♪ 289 00:19:21,781 --> 00:19:24,163 My local butcher knows me well enough that when I order 290 00:19:24,301 --> 00:19:27,821 a leg of lamb, he always throws in some extra bones, 291 00:19:27,959 --> 00:19:30,376 which I love to put in the bottom of the roasting pan. 292 00:19:30,514 --> 00:19:32,826 I've also got some mirepoix: 293 00:19:32,964 --> 00:19:36,589 celery, onion, carrot, 294 00:19:36,727 --> 00:19:39,971 which is also going to help add and intensify flavours. 295 00:19:40,109 --> 00:19:42,767 But, in my kitchen, nothing goes to waste. 296 00:19:44,976 --> 00:19:46,668 The head of garlic. 297 00:19:46,806 --> 00:19:51,259 ♪ 298 00:19:51,397 --> 00:19:54,262 And, those herb stems. 299 00:19:54,400 --> 00:19:58,852 Perfect place for them to continue that flavour building. 300 00:19:58,990 --> 00:20:02,511 Nest in the leg of lamb. 301 00:20:02,649 --> 00:20:07,206 ♪ 302 00:20:07,344 --> 00:20:10,174 A good slow roast and I'll check it ever once in a while 303 00:20:10,312 --> 00:20:13,004 to make sure it's just doing what I want it to do. 304 00:20:13,142 --> 00:20:23,152 ♪ 305 00:20:28,088 --> 00:20:32,369 So, my leg of lamb has been in the oven 45, almost 50 minutes, 306 00:20:32,507 --> 00:20:34,440 and I'm going to give it a quick check to see how it's doing. 307 00:20:40,100 --> 00:20:43,621 That looks pretty spectacular. 308 00:20:43,759 --> 00:20:48,350 So, what I'm going to do is wrap the thin end 309 00:20:48,488 --> 00:20:51,698 with a little aluminium foil, so it slows down the cooking 310 00:20:51,836 --> 00:20:53,148 of the thin end of the leg, 311 00:20:53,286 --> 00:20:55,115 allowing the ticker portion of the leg to catch up. 312 00:20:58,671 --> 00:20:59,499 It's that easy. 313 00:20:59,637 --> 00:21:08,715 ♪ 314 00:21:09,992 --> 00:21:14,963 [Sizzling] 315 00:21:17,414 --> 00:21:20,002 [Grunting] 316 00:21:20,140 --> 00:21:22,488 Would you take a look at that. 317 00:21:22,626 --> 00:21:24,317 Look how it's browned so beautifully. 318 00:21:24,455 --> 00:21:26,146 A couple of charred areas here, 319 00:21:26,285 --> 00:21:29,080 but that's going to taste delicious. 320 00:21:29,218 --> 00:21:32,981 It's enough to bring a tear to a Welshman's eye, let me tell ya. 321 00:21:33,119 --> 00:21:35,121 Let's lift it out. 322 00:21:36,191 --> 00:21:38,469 There we go. 323 00:21:38,607 --> 00:21:40,575 Now, cover it with some foil. 324 00:21:42,991 --> 00:21:46,374 And, in the bottom of this pan... 325 00:21:46,512 --> 00:21:49,446 that's all the golden goodness I'm looking for. 326 00:21:51,793 --> 00:21:55,106 ♪ 327 00:21:55,244 --> 00:21:58,144 Perfect for my roast potatoes. 328 00:21:58,282 --> 00:22:01,112 And, all this ooey-gooey sticky goodness 329 00:22:01,250 --> 00:22:03,977 in the bottom of this pan is going to become 330 00:22:04,115 --> 00:22:05,979 wonderful pan gravy. 331 00:22:06,117 --> 00:22:08,603 Look at this roasted garlic. 332 00:22:08,741 --> 00:22:12,331 That's really going to intensify the flavour of that gravy. 333 00:22:12,469 --> 00:22:14,436 Bones back in. 334 00:22:19,786 --> 00:22:20,960 I've got my pan on the stove top. 335 00:22:21,098 --> 00:22:25,274 [Sizzling] It's going to brown off the last bit 336 00:22:25,413 --> 00:22:27,553 of these root vegetables. 337 00:22:27,691 --> 00:22:31,073 Mash up that garlic, that roasted, 338 00:22:31,211 --> 00:22:33,835 juicy, sticky-sweet garlic. 339 00:22:33,973 --> 00:22:36,700 [Sizzling] 340 00:22:36,838 --> 00:22:39,806 Just a sprinkling of flour. 341 00:22:39,944 --> 00:22:41,843 I just like to add that to thicken up my gravy, 342 00:22:41,981 --> 00:22:45,156 my pan gravy. Just a touch, not too much. 343 00:22:45,294 --> 00:22:49,575 [Sizzling] 344 00:22:49,713 --> 00:22:53,855 Now, had a little white wine left from the gnocchi 345 00:22:53,993 --> 00:22:55,339 and it would be a shame to see it go to waste. 346 00:22:55,477 --> 00:22:56,754 [Sizzling] 347 00:22:56,892 --> 00:22:59,205 And, if there's some white, 348 00:22:59,343 --> 00:23:02,035 there has to be some red. 349 00:23:02,173 --> 00:23:05,004 I'll be having a glass of this with the lamb a little later on. 350 00:23:05,142 --> 00:23:08,697 So, it seems fitting it should be part of the gravy. 351 00:23:12,011 --> 00:23:12,977 Just take a look at the colour 352 00:23:13,115 --> 00:23:15,014 in the bottom of that pan already. 353 00:23:17,326 --> 00:23:19,363 Now, the lamb stock. 354 00:23:19,501 --> 00:23:22,470 When I'm up at the farm, I'm always making stock. 355 00:23:22,608 --> 00:23:25,542 So, I pulled this one out of my fridge 356 00:23:25,680 --> 00:23:27,647 'cause you never know when you're going to need it 357 00:23:27,785 --> 00:23:29,822 for such an occasion. 358 00:23:29,960 --> 00:23:36,415 ♪ 359 00:23:36,553 --> 00:23:39,107 Time to work on some roasted spuds. 360 00:23:39,245 --> 00:23:45,044 ♪ 361 00:23:45,182 --> 00:23:47,322 Lamb fat roast potatoes. 362 00:23:47,460 --> 00:23:50,463 Merry Christmas indeed. 363 00:23:50,601 --> 00:23:53,570 ♪ 364 00:23:56,262 --> 00:24:02,164 ♪ 365 00:24:02,302 --> 00:24:06,617 MICHAEL: In Wales, you simply can't have a roast dinner 366 00:24:06,755 --> 00:24:10,241 without having some roast potatoes. 367 00:24:10,379 --> 00:24:12,692 And I've par-boiled these in a little chicken stock 368 00:24:12,830 --> 00:24:14,625 and water. 369 00:24:14,763 --> 00:24:17,525 Now they're ready for roasting. 370 00:24:17,663 --> 00:24:22,530 ♪ 371 00:24:22,668 --> 00:24:25,049 The lamb fat. 372 00:24:25,187 --> 00:24:26,465 Into a good, hot pan. 373 00:24:26,603 --> 00:24:30,572 [Sizzling] 374 00:24:32,091 --> 00:24:33,506 Turn up the heat. 375 00:24:33,644 --> 00:24:35,612 And in with the potatoes. 376 00:24:38,822 --> 00:24:40,686 Hear that bubbling, and twitching, 377 00:24:40,824 --> 00:24:42,273 and whistling that's going on? 378 00:24:42,411 --> 00:24:45,553 That's exactly what I want to hear with these roast spuds. 379 00:24:45,691 --> 00:24:47,727 Make sure they all get a good coating. 380 00:24:47,865 --> 00:24:52,007 [Sizzling] 381 00:24:52,145 --> 00:24:53,215 A hit of cracked black pepper. 382 00:24:53,353 --> 00:24:58,324 [Sizzling] 383 00:24:59,670 --> 00:25:04,192 It's that simple for the best roast potatoes in town. 384 00:25:04,330 --> 00:25:06,332 Into a hot oven. 385 00:25:10,854 --> 00:25:14,305 ♪ 386 00:25:14,443 --> 00:25:18,309 Winter time is certainly the time a year to be using 387 00:25:18,447 --> 00:25:20,380 a good rutabaga. 388 00:25:20,519 --> 00:25:25,800 ♪ 389 00:25:25,938 --> 00:25:27,698 I'm going to roast this rutabaga 390 00:25:27,836 --> 00:25:30,563 with some heirloom carrots and winter parsnips. 391 00:25:30,701 --> 00:25:39,676 ♪ 392 00:25:40,918 --> 00:25:43,749 The important thing with roasting root vegetables 393 00:25:43,887 --> 00:25:46,441 is to make sure they're cut roughly the same size. 394 00:25:49,271 --> 00:25:52,551 The intent there is that they'll all cook equally. 395 00:25:52,689 --> 00:25:56,658 ♪ 396 00:25:56,796 --> 00:25:58,798 A quick maple syrup glaze 397 00:25:58,936 --> 00:26:02,768 and a touch of the acidity from some Dijon mustard. 398 00:26:05,253 --> 00:26:07,048 Add a splash of olive oil. 399 00:26:07,186 --> 00:26:15,608 ♪ 400 00:26:15,746 --> 00:26:18,577 Very simple glaze. 401 00:26:18,715 --> 00:26:19,888 Add the rutabagas, 402 00:26:20,026 --> 00:26:22,753 parsnips, 403 00:26:22,891 --> 00:26:25,411 and these gorgeous, 404 00:26:25,549 --> 00:26:28,448 colourful heirloom carrots. 405 00:26:28,587 --> 00:26:29,967 I want them all coated 406 00:26:30,105 --> 00:26:34,938 with that sticky-sweet glaze 407 00:26:35,076 --> 00:26:38,286 and the tangy mustard. 408 00:26:38,424 --> 00:26:41,738 Now, a few leaves of thyme. 409 00:26:41,876 --> 00:26:45,983 You know, thyme, it is a fragrant and floral herb, 410 00:26:46,121 --> 00:26:48,641 and works well with just about anything, 411 00:26:48,779 --> 00:26:52,680 but especially when you're roasting. 412 00:26:52,818 --> 00:26:56,131 Onto a baking sheet with a piece of parchment. 413 00:26:57,926 --> 00:27:00,170 Makes the clean-up a little easier. 414 00:27:00,308 --> 00:27:01,378 I think that's enough. 415 00:27:01,516 --> 00:27:04,795 Touch up a little bit with the salt, 416 00:27:04,933 --> 00:27:08,178 'cause that salt on top is a nice, crisp touch 417 00:27:08,316 --> 00:27:09,800 when those roots are all roasted. 418 00:27:09,938 --> 00:27:13,908 A few sprigs over the top of that 419 00:27:14,046 --> 00:27:16,773 and ready to go to a hot oven. 420 00:27:21,881 --> 00:27:31,546 ♪ 421 00:27:33,065 --> 00:27:36,206 My roast spuds and roast roots are just about ready. 422 00:27:36,344 --> 00:27:38,518 And my gravy, I know it's done, 423 00:27:38,657 --> 00:27:40,659 so I'm going to strain it. 424 00:27:45,215 --> 00:27:54,949 ♪ 425 00:27:55,087 --> 00:27:56,813 You get the full flavours of that lamb, 426 00:27:56,951 --> 00:27:59,885 a little bit sweet, the right consistency, 427 00:28:00,023 --> 00:28:02,577 it's exactly what I had in mind. 428 00:28:02,715 --> 00:28:04,683 Let's ladle a jug full. 429 00:28:06,477 --> 00:28:10,447 [Sizzling] 430 00:28:10,585 --> 00:28:16,556 ♪ 431 00:28:16,695 --> 00:28:20,629 [Sizzling, crackling] 432 00:28:20,768 --> 00:28:30,018 ♪ 433 00:28:30,156 --> 00:28:33,297 These roast potatoes look absolutely fantastic. 434 00:28:33,435 --> 00:28:36,404 Roasty and crusty on the edges, on the underside. 435 00:28:36,542 --> 00:28:38,544 And just look at these root veg. 436 00:28:38,682 --> 00:28:40,684 So beautifully roasted 437 00:28:40,822 --> 00:28:42,893 and balanced out with the mustard, 438 00:28:43,031 --> 00:28:46,172 a little maple syrup, and of course, 439 00:28:46,310 --> 00:28:48,174 that fresh thyme. 440 00:28:48,312 --> 00:28:52,454 ♪ 441 00:28:52,592 --> 00:28:53,628 The time has come 442 00:28:53,766 --> 00:28:56,527 and I can hardly wait. 443 00:28:56,665 --> 00:28:59,738 And, there should always be enough 444 00:28:59,876 --> 00:29:01,947 for at least a sandwich the next day. 445 00:29:02,085 --> 00:29:04,673 ♪ 446 00:29:04,812 --> 00:29:09,057 A perfect blushing pink piece of lamb. 447 00:29:09,195 --> 00:29:17,100 ♪ 448 00:29:17,238 --> 00:29:18,549 A drizzle of gravy. 449 00:29:18,687 --> 00:29:27,179 ♪ 450 00:29:27,317 --> 00:29:30,941 And this is a roast dinner 451 00:29:31,079 --> 00:29:32,632 to celebrate with. 452 00:29:32,771 --> 00:29:34,703 Absolutely. 453 00:29:34,842 --> 00:29:44,817 ♪ 454 00:29:56,864 --> 00:30:00,281 You know, lamb has a distinct flavour to it. 455 00:30:00,419 --> 00:30:02,352 It's big and bold, 456 00:30:02,490 --> 00:30:05,769 and therefore it can handle big flavours. 457 00:30:05,907 --> 00:30:08,254 The garlic, and the rosemary, and the thyme, 458 00:30:08,392 --> 00:30:12,155 they're being accompanied by lovely roasted root vegetables. 459 00:30:14,122 --> 00:30:16,642 Those carrots are intensely carrot. 460 00:30:16,780 --> 00:30:19,852 The rutabaga is intensely rutabaga, 461 00:30:19,990 --> 00:30:22,717 but with just a slight sweet edge. 462 00:30:22,855 --> 00:30:25,927 And the mustard helps cut any richness. 463 00:30:27,756 --> 00:30:31,415 This is a dinner that is triumphant. 464 00:30:31,553 --> 00:30:41,563 ♪ 465 00:30:48,398 --> 00:30:52,229 ♪ 466 00:30:52,367 --> 00:30:57,200 I promised you an Italian feast fit for your holiday table. 467 00:30:57,338 --> 00:31:01,583 How about a slow braised breast of veal 468 00:31:01,721 --> 00:31:04,828 with polenta and mushroom ragu? 469 00:31:04,966 --> 00:31:07,935 And the great thing about this recipe is that you can get 470 00:31:08,073 --> 00:31:10,834 most of the work done ahead of time, 471 00:31:10,972 --> 00:31:14,769 which means more time to spend with the family. 472 00:31:14,907 --> 00:31:18,773 Let's get started on the veal. 473 00:31:18,911 --> 00:31:21,638 And the Italian side of me has a hankering 474 00:31:21,776 --> 00:31:25,331 for a scrumptious braised piece of veal breast. 475 00:31:25,469 --> 00:31:29,059 ♪ 476 00:31:29,197 --> 00:31:31,890 So, I'm just taking a little bit of the excess fat off, 477 00:31:32,028 --> 00:31:33,236 but not too much, 478 00:31:33,374 --> 00:31:36,101 'cause we all know fat is what gives us flavour. 479 00:31:36,239 --> 00:31:38,966 ♪ 480 00:31:39,104 --> 00:31:42,003 It is going to be scrumptiously delicious. 481 00:31:42,141 --> 00:31:46,042 So, the first seasoning I'm going to add are these 482 00:31:46,180 --> 00:31:48,182 absolutely beautifully scented-- 483 00:31:48,320 --> 00:31:50,184 [Sniffing] Toasted fennel seeds. 484 00:31:50,322 --> 00:31:52,289 A light sprinkle. 485 00:31:55,361 --> 00:31:57,329 Next, a little cinnamon stick. 486 00:32:01,126 --> 00:32:03,266 We know that where there's cinnamon, 487 00:32:03,404 --> 00:32:07,097 there has to be nutmeg. 488 00:32:07,235 --> 00:32:09,962 It's all about the seasonings for the holidays. 489 00:32:10,100 --> 00:32:14,518 ♪ 490 00:32:14,656 --> 00:32:16,417 Done. 491 00:32:16,555 --> 00:32:19,972 Next, a little fresh citrus. 492 00:32:20,110 --> 00:32:22,941 Bright flavour, and you'll know between the orange 493 00:32:23,079 --> 00:32:26,496 citrusy scent and that fennel, 494 00:32:26,634 --> 00:32:28,601 it's a special meal. 495 00:32:30,120 --> 00:32:34,435 A little thyme, just broken off the branches, 496 00:32:34,573 --> 00:32:35,954 the leaves loosely falling. 497 00:32:36,092 --> 00:32:38,059 Sage leaf. 498 00:32:41,131 --> 00:32:44,859 That's it. I'm ready to roll and tie my veal breast. 499 00:32:44,997 --> 00:32:54,973 ♪ 500 00:33:11,023 --> 00:33:14,061 It's all about the sear on my veal breast. 501 00:33:14,199 --> 00:33:15,096 [Sizzling] 502 00:33:15,234 --> 00:33:17,133 The pan is good and hot. 503 00:33:17,271 --> 00:33:18,479 Little slick of oil. 504 00:33:18,617 --> 00:33:20,412 [Sizzling] 505 00:33:20,550 --> 00:33:22,931 And listen to that music. 506 00:33:23,070 --> 00:33:33,045 ♪ 507 00:33:43,745 --> 00:33:45,885 [Sizzling] 508 00:33:46,024 --> 00:33:48,612 I had some of the toasted fennel left over from the seasoning, 509 00:33:48,750 --> 00:33:53,272 so I might as well put it in. 510 00:33:53,410 --> 00:33:56,931 And, if you remember that tangerine that I used the zest, 511 00:33:57,069 --> 00:34:00,900 let's cut it in half and add that juice. 512 00:34:01,039 --> 00:34:04,387 ♪ 513 00:34:04,525 --> 00:34:05,595 Canned tomatoes, diced, 514 00:34:05,733 --> 00:34:08,391 all the juice, in it goes. 515 00:34:11,324 --> 00:34:14,397 And, just enough chicken stock so that my veal breast 516 00:34:14,534 --> 00:34:18,469 is almost covered with liquid. 517 00:34:18,608 --> 00:34:21,679 These are the rinds of the Parmigiano-Reggiano cheese 518 00:34:21,818 --> 00:34:23,094 that I save up. 519 00:34:23,233 --> 00:34:26,409 This is looking delicious already. 520 00:34:26,547 --> 00:34:29,722 ♪ 521 00:34:29,860 --> 00:34:33,174 Now I'm going to make some polenta. 522 00:34:33,312 --> 00:34:36,143 So, I have some chicken stock and water, which is boiling, 523 00:34:36,281 --> 00:34:37,143 just the way I like it. 524 00:34:37,282 --> 00:34:38,592 Season with salt 525 00:34:38,731 --> 00:34:40,492 and a little crack of black pepper. 526 00:34:40,630 --> 00:34:46,291 ♪ 527 00:34:46,429 --> 00:34:49,501 A good drizzle of olive oil. 528 00:34:49,639 --> 00:34:54,574 ♪ 529 00:34:54,713 --> 00:34:58,682 And this polenta is nothing more than ground cornmeal. 530 00:34:59,752 --> 00:35:04,723 ♪ 531 00:35:04,861 --> 00:35:09,141 We're now ready to add Parmigiano-Reggiano cheese. 532 00:35:09,279 --> 00:35:17,218 ♪ 533 00:35:17,356 --> 00:35:18,944 Just rubbed with a little olive oil. 534 00:35:19,082 --> 00:35:21,429 Take our polenta while it's piping hot. 535 00:35:21,567 --> 00:35:25,537 ♪ 536 00:35:25,675 --> 00:35:27,263 Pat it down, work it into the corners. 537 00:35:27,401 --> 00:35:29,989 Make sure there's no air bubbles 538 00:35:30,128 --> 00:35:32,302 and as flat as you can make it. 539 00:35:32,440 --> 00:35:37,169 ♪ 540 00:35:37,307 --> 00:35:39,206 I'll leave the polenta here to cool 541 00:35:39,344 --> 00:35:42,761 while I prepare the mushroom ragu. 542 00:35:42,899 --> 00:35:52,909 ♪ 543 00:35:55,498 --> 00:35:59,191 These are purple foot mushrooms, hence the colour. 544 00:35:59,329 --> 00:36:02,953 ♪ 545 00:36:03,091 --> 00:36:05,128 And these are chanterelles. 546 00:36:05,266 --> 00:36:07,924 I've been lucky enough to find the odd one or two 547 00:36:08,062 --> 00:36:09,270 on the property. 548 00:36:09,408 --> 00:36:10,892 And what's going to happen with these mushrooms, 549 00:36:11,030 --> 00:36:12,239 they'll cook down very fast, 550 00:36:12,377 --> 00:36:15,552 it's going to bring a wonderful, earthy flavour 551 00:36:15,690 --> 00:36:19,867 that's going to blend so well with that braised veal. 552 00:36:20,005 --> 00:36:22,594 Before I cook the mushrooms I'll just pop the polenta 553 00:36:22,732 --> 00:36:26,114 into the fridge. 554 00:36:26,253 --> 00:36:36,228 ♪ 555 00:36:40,957 --> 00:36:44,098 My polenta's firmed up nicely. 556 00:36:44,236 --> 00:36:48,516 So, all I want to do here is give a little trim 557 00:36:48,654 --> 00:36:49,690 to square off the edges. 558 00:36:49,828 --> 00:36:59,838 ♪ 559 00:37:04,498 --> 00:37:08,812 Just a little butter to stop things from sticking. 560 00:37:10,469 --> 00:37:15,371 ♪ 561 00:37:15,509 --> 00:37:18,132 Simple arrangement in the bottom of the dish. 562 00:37:18,270 --> 00:37:20,962 Next, we'll take a little sprinkling 563 00:37:21,100 --> 00:37:23,102 of grated parmesan. 564 00:37:26,554 --> 00:37:30,558 ♪ 565 00:37:30,696 --> 00:37:34,597 This is taleggio. 566 00:37:34,735 --> 00:37:37,047 A soft, mild mannered cheese 567 00:37:37,185 --> 00:37:39,291 similar to brie. 568 00:37:39,429 --> 00:37:41,086 Just a couple little wedges 569 00:37:41,224 --> 00:37:43,882 which will start to melt. 570 00:37:45,884 --> 00:37:48,852 Let's get it in the oven. 571 00:37:48,990 --> 00:37:58,137 ♪ 572 00:37:58,276 --> 00:38:00,278 And when it comes out of the oven it looks this good. 573 00:38:03,522 --> 00:38:05,490 A little sprinkle of parsley. 574 00:38:07,457 --> 00:38:10,218 Do I have your attention now? 575 00:38:12,738 --> 00:38:16,363 That is absolutely gorgeous. 576 00:38:16,501 --> 00:38:22,886 ♪ 577 00:38:23,024 --> 00:38:26,925 A nice thick slice of veal breast. 578 00:38:28,202 --> 00:38:31,654 Right on the edge of the plate. 579 00:38:31,792 --> 00:38:33,311 And now the sauce. 580 00:38:33,449 --> 00:38:42,492 ♪ 581 00:38:42,630 --> 00:38:44,529 Simple seedling greens. 582 00:38:44,667 --> 00:38:47,463 All I can say 583 00:38:47,601 --> 00:38:50,776 is [Speaking Italian]. 584 00:38:50,914 --> 00:38:57,196 ♪ 585 00:38:57,335 --> 00:39:01,580 This is a dish that has character, charm, 586 00:39:01,718 --> 00:39:03,064 and Italian sophistication. 587 00:39:03,202 --> 00:39:08,518 ♪ 588 00:39:08,656 --> 00:39:10,658 Nutmeg, cinnamon, 589 00:39:10,796 --> 00:39:13,109 oh so fitting at this time of year. 590 00:39:13,247 --> 00:39:17,355 Those mushrooms have a little more heft and weight, 591 00:39:17,493 --> 00:39:18,528 earthy. 592 00:39:18,666 --> 00:39:23,361 A great balance with a glass of Barolo 593 00:39:23,499 --> 00:39:25,328 from a Nebbiolo grape. 594 00:39:25,466 --> 00:39:28,849 Wonderful balance in both 595 00:39:28,987 --> 00:39:31,645 the wine... 596 00:39:31,783 --> 00:39:33,025 and the dish. 597 00:39:33,163 --> 00:39:43,173 ♪ 598 00:39:48,213 --> 00:39:55,393 ♪ 599 00:39:55,531 --> 00:39:58,810 The holidays are certainly a time for a little 600 00:39:58,948 --> 00:40:00,225 self-indulgence. 601 00:40:00,363 --> 00:40:04,056 And I don't think there's a better way to have 602 00:40:04,194 --> 00:40:07,232 real great self-indulgence 603 00:40:07,370 --> 00:40:11,029 than having a molten chocolate lava cake, 604 00:40:11,167 --> 00:40:12,271 a real classic. 605 00:40:12,410 --> 00:40:15,620 We'll let that slowly melt. 606 00:40:15,758 --> 00:40:20,245 ♪ 607 00:40:20,383 --> 00:40:22,212 Some butter. 608 00:40:22,350 --> 00:40:25,561 ♪ 609 00:40:25,699 --> 00:40:26,941 Let's give these a little flour. 610 00:40:27,079 --> 00:40:37,089 ♪ 611 00:40:42,336 --> 00:40:44,131 I'm going to split the vanilla bean. 612 00:40:44,269 --> 00:40:54,279 ♪ 613 00:41:00,975 --> 00:41:02,080 Look at that. 614 00:41:02,218 --> 00:41:05,186 Butter and chocolate all melted together. 615 00:41:05,324 --> 00:41:07,016 In with the chocolate to my egg mix, 616 00:41:07,154 --> 00:41:11,158 just adding a little at a time so it doesn't separate. 617 00:41:11,296 --> 00:41:13,298 The chocolate's going to cool down a touch 618 00:41:13,436 --> 00:41:14,368 and thicken up. 619 00:41:14,506 --> 00:41:20,547 ♪ 620 00:41:20,685 --> 00:41:22,652 A little flour. 621 00:41:23,895 --> 00:41:25,897 Some cardamom. 622 00:41:26,035 --> 00:41:36,045 ♪ 623 00:41:46,469 --> 00:41:49,437 And now, a little something to keep you up for Santa: 624 00:41:49,576 --> 00:41:53,165 some finely ground espresso beans. 625 00:41:53,303 --> 00:41:58,550 ♪ 626 00:41:58,688 --> 00:42:01,070 [Grinding] 627 00:42:01,208 --> 00:42:05,695 ♪ 628 00:42:05,833 --> 00:42:07,973 Just putting the espresso beans through the sieve 629 00:42:08,111 --> 00:42:10,458 so they're nice and fine. 630 00:42:10,597 --> 00:42:20,572 ♪ 631 00:42:22,816 --> 00:42:25,266 Have my lightly buttered and floured ramekins. 632 00:42:25,404 --> 00:42:27,130 Guaranteed to come out of the mould. 633 00:42:27,268 --> 00:42:36,933 ♪ 634 00:42:37,071 --> 00:42:40,454 Before I put these in the oven, we'll start poaching our figs. 635 00:42:40,592 --> 00:42:44,527 ♪ 636 00:42:44,665 --> 00:42:45,942 Cinnamon, 637 00:42:46,080 --> 00:42:48,600 cloves, 638 00:42:48,738 --> 00:42:50,671 honey, 639 00:42:50,809 --> 00:42:54,261 it's almost like eating a fig flavoured with 640 00:42:54,399 --> 00:42:55,918 Christmas pudding. 641 00:42:56,056 --> 00:42:59,991 ♪ 642 00:43:00,129 --> 00:43:04,167 Just enough red wine to cover them so they can poach. 643 00:43:06,376 --> 00:43:16,386 ♪ 644 00:43:21,081 --> 00:43:22,013 Look at those. 645 00:43:22,151 --> 00:43:23,531 Perfect. 646 00:43:23,670 --> 00:43:26,500 A little light crust, golden brown. 647 00:43:26,638 --> 00:43:28,053 I've got my figs. 648 00:43:28,191 --> 00:43:32,161 Look how that red wine has thickened up. 649 00:43:33,887 --> 00:43:37,235 And these figs look like they're about to burst. 650 00:43:37,373 --> 00:43:43,828 ♪ 651 00:43:43,966 --> 00:43:45,933 The moment of truth. 652 00:43:46,071 --> 00:43:48,971 It's almost jumping out of the ramekin. 653 00:43:49,109 --> 00:43:53,700 ♪ 654 00:43:53,838 --> 00:43:55,805 A dollop of whipped cream. 655 00:43:57,911 --> 00:43:59,878 A little powdered sugar. 656 00:44:04,227 --> 00:44:07,196 And a touch more... 657 00:44:09,957 --> 00:44:13,754 Of the fig poaching liquid. 658 00:44:13,892 --> 00:44:17,896 I always think of dessert as the grand finale to a meal 659 00:44:18,034 --> 00:44:20,416 and this one is a showstopper. 660 00:44:20,554 --> 00:44:22,038 Now, the moment of truth. 661 00:44:22,176 --> 00:44:25,076 When I cut it open, I want to see the molten chocolate run. 662 00:44:25,214 --> 00:44:35,224 ♪ 663 00:44:48,651 --> 00:44:52,137 That is nice. 664 00:44:52,275 --> 00:44:54,761 Really nice. 665 00:44:54,899 --> 00:45:04,943 ♪ 666 00:45:06,324 --> 00:45:10,086 Well, all that's left is to grab a dram of whiskey 667 00:45:10,224 --> 00:45:13,158 and cuddle up by the fire with the ones you love. 668 00:45:13,296 --> 00:45:14,953 That's what I'm going to do. 669 00:45:15,091 --> 00:45:17,542 Wishing you great company, 670 00:45:17,680 --> 00:45:19,717 all the best of eating, 671 00:45:19,855 --> 00:45:23,548 and much warmth and love from my kitchen to yours. 672 00:45:23,686 --> 00:45:25,757 Merry Christmas. 673 00:45:25,895 --> 00:45:31,867 ♪ 674 00:45:33,800 --> 00:45:43,775 ♪