guys we’re gonna cook turkey whoa this
is one of the biggest meals of the year
guys whether it’s Thanksgiving or
Christmas time you need a fail-safe
recipe that guarantees perfect results
and tastes every single time really good
honest gorgeousness so one of the first
things you need to do to guarantee the
most amazing succulent roasted turkey is
actually get the turkey out of the
fridge at least two two and a half hours
before you want to cook it I always
recommend buying a high welfare
free-range turkey which is the one I’m
using here it’s not just more ethical
their flavor is incredible before we
start prepping the bird for roasting
we’ve got to think ahead a little bit
and we want a trivet that’s gonna make
the best gravy ever we’ve got three or
four little medium sized onions these
are gonna roast under the bird go
gorgeously sweet some celery some
carrots you want quite crude and quite
big put a little rosemary in there put a
few bay leaves in there and also this is
the opportunity to put in your giblets
turkey neck is that oxtail the depth of
flavor and the collagen and the
gorgeousness and the oh it’s
unbelievable right so we’re just going
to shake that in that’s how trivet done
if you want to know how to make the most
amazing gravy click the link I’m going
to give you a recipe for basic
preparation of a gorgeous bird okay if
you want about half a pack of butter
most of this will drain off along with
the actual natural turkey fat so just
rub it on there’s no sort of polite way
to prepare your turkey so let me just
wash my hands and then we’re gonna
season generously with lovely sea salt
so nicely ground black pepper we’ve got
some nutmeg it just filled up that
little edge of Christmas half a nutmeg
is all you need
okay so now let’s talk about stuffing a
lot of people Ram a load of stuffing in
this cavity here and what that does it’s
not a pretty sight I admit but what it
does is it stops the natural air flow
going into the bird and it
messes with your cooking times okay we
want to stuff it from the neck actually
with about 600 grams to a kilo depending
on the size of your turkey and then just
tuck the skin back under like that and
look you would have never have known
I’ve been there okay if you want to see
how to make the stuffing for this click
the link place your turkey onto the
trivet I did say you don’t want to fill
it up but just a little Clementine just
a little Christmas Clementine put one or
two up there and of course you can grab
some rosemary or thyme and get that up
there as well just give it a little rub
give it a little bit of butter on there
shove it in there it hasn’t stopped the
air going in but it will create the
opportunity for fragrance and potential
and gorgeousness a thing that I would
recommend is a thermometer now we’re
going to push this thermometer in to the
fattest part of the turkey and just
leave it there it will give you an
honest reading about what’s happening on
the inside of the bird we want you to be
on top of that get a little foil this is
gonna really help retain juiciness and
also protect the skin and I just exposed
a thermometer like this super super
helpful my medium-sized turkey here is
seven kilos on the head calculating the
cooking times at 35 minutes per kilo you
work out your x guys and get that bird
in the oven at 180 degrees Celsius which
is 350 Fahrenheit find out more in the
description box below
don’t be afraid to go in halfway through
the cooking remove the foil and get a
little spoon of fat and just baste the
turkey with all those gorgeous cooking
juices pop the foil back on and about
half an hour before the end of its
cooking time remove the foil for the
skin to crisp it up so here you go guys
a beautiful beautiful turkey this bird
has been out for about half an hour it’s
cool enough to pick up right we’re going
to just pour any juices out put it onto
a warm platter and you can just put a
bit of tinfoil over this and a tea towel
two hours resting is gonna be gorgeous
it’s not optional it’s not a luxury it’s
essential so there you go guys that is
my perfect roast turkey
no tears guys let’s get this right
hello lovely people okay stuffing
mastering the perfect stuffing I want to
give you principles that you can use to
give you consistency gorgeousness
deliciousness bread crumbs onions say
just drive through there’s nuts I want
you to put your own stamp on your
stuffing first up the three basics that
you must have onions bread herb okay
this will give you a basic stuffing and
the way you take it to the next level is
by using beautiful minced pork shoulder
really really nice good delicious fat
and then over here you’ve got the
embellishment things like lovely
chestnuts whether they’re from the
vacuum pack or whether they’re roasted
over a fire gorgeous and peeled
we’ve got like all those lovely
Christmassy kind of nuts that you’d get
just toast it up and cracked they’re
beautiful in us nothing we’re any good
in dried fruit
it’s a tiny little surprise of sweetness
and sourness dried cranberries apricot
berry good then a little bit of dried
chili just to give it background kind of
hum no I don’t want it to be hot nutmeg
which is a classic and a little cinnamon
let’s go in with a little olive oil and
a little knob of butter what we want to
do is start to fry off the fragrant
things like the sage this is going to be
enough for this whole dish plus a nice
kind of 500 gram ball that will go up
the back of the turkey or in the chicken
or in your roast pork so I sit through
the leaves get rid of these stalks go in
with about two tablespoons of olive oil
butter a little chili a pinch of
cinnamon and then nutmeg now the reason
for this if you’re waking up all those
spices half a nutmeg goes in we can turn
the heat up so the first thing is can
happen spicy oily buttery fat in there
the sage goes in and we’ve got that on a
medium heat just finely chop two or
three onions the youngins will go lovely
and sweet put onions into the sage that
beautiful okay you don’t have to make
them super sweet or caramelize just
soften them up so give them a shake it
around again
you know meats always been expensive so
the point of a stuffing was to add
flavor make it exciting have different
textures but also stretch a little meat
a long way
we’re lightly seasoned with salt pepper
so guys turn this off now let that cool
down so you can put this in a kind of
dish now give it five ten minutes let’s
get it nice and cool if you look at the
one and a half kilos of pork shoulder
let’s put this into a bowl that’s gonna
be enough to put half a kilo up the back
of your turkey or in your chicken or you
know rubbed across the pork loin before
you roll it up and then you’re gonna
have a kilo to make nice and crispy you
want two or three big handfuls of bread
to kind of stretch the meat a lot
further
we’ve got chestnuts here so these are
vacuum-packed chestnuts guys you can get
these in the supermarkets but you could
use other nuts as well you can just kind
of bust some up in your hand leave a
couple hole like that
things like apricots are just gorgeous
and then things like the dried
cranberries totally cool not much just a
few and with the apricots we’ll just run
our knife through it then we’ll put it
in so when your onions are fully cooled
down add them to your bowl and mix it up
scrunch it in your hands of course you
can use a spoon if you want to but to be
honest it’s much better to get stuck in
if that’s just minced pork shoulder then
you will need to season good couple of
pinches of salt and pepper when you work
it with your hand like this just makes
it bind nicely so what I like to do now
is take about 500 grams of this stuffing
it’s about 1/3 of it and I’ll put this
into a dish like that and this I will
stuff in the turkey I’ll only stuff it
in the neck a little flap of skin you
can put it underneath don’t put it in
the carcass because that’s gonna slow
down the cooking but that will be kind
of blonde and juicy it will flavor the
meat the meat will flavor it and it will
flavor the tray that will flavor your
gravy you see where we’re going and then
with this nice big old chunk here add
this to the tray here and then what I
love to do is just push it right in to
the edges when it cooks it does shrink a
little bit so you can kind of push the
stuffing up the edge just gonna wash my
hands just take a few little leaves on
the top you can mix it up I have a blend
bits of chestnut and a few cranberries
you know because you’re kind of
storytelling on the top and I just think
it’s really exciting and then a tiny bit
of olive oil just so that sage goes from
being dry and horrible
and it’ll go crispy and gorgeous just
Pat your little sage leaves look at the
color you can imagine the flavor can’t
you it’s gonna be amazing I have a
stuffing that’s cooked already
gnarly crispy gorgeous have a little joy
Oh perfect
roast potato that’s not just a potato
this is the perfect roast potato and if
you think I’m going mad it’s because I’m
mad for roast potatoes crispy outside
and fluffy inside we’re gonna do it
three ways
goose fat potatoes butter clementine
rosemary garlic and extra virgin olive
oil the Maris Piper is an incredible
incredible potato fluffy and starchy the
peeling of the potatoes you don’t need
to see that I’ve got them parboiling in
here in salted boiling water they’re
kind of that size cook them for about 10
minutes the best roast potatoes I’ve
ever made have come from a time when I
almost fell I’d overcook them and create
your mashed potato okay so you need to
tread that line very very very carefully
I can see they’re just kind of thinking
about breaking up pour it into the
colander this steaming part here now is
also incredibly incredibly important
it’s starting to get starchy see it go
kind of fluffy and white and a little
kind of flecks and flakes of broken bits
of potato these are the things that are
going to give you crispy bits and we
love crispy bits and a crispy outside
okay really really important in tray
number one cold-pressed extra virgin
olive oil 3 tablespoons lower in
saturated fats so we love that we’re
gonna move on butter and olive oil half
as much and then a nice knob of butter
butters gonna give you incredible flavor
and it’s sort of lovely sweetness but
also a strong contender for gorgeousness
is goose fat you can get it in all the
supermarket’s
three or four tablespoons in there
you’re gonna get a richer flavor it
could be pork fat it could be beef
tallow I love all of them but I
generally sway for the butter and the
olive oil but at Christmas I kind of go
for the goose fat because it’s so good a
little secret ingredient that I do a
swig tablespoon of red wine vinegar it
all disappear and what’s left it’s a
really subtle
tange that just helps make the perfect
roast potato then herbs so let’s go to
the olive oil here getting some lovely
rosemary put it under a hot tap if you
put it under a hot tap it just wakes up
the natural oils in the rosemary okay so
rosemary goes in and of course best
friends with garlic leave the skin on
the skin will protect the garlic and it
will release the garlic nurse very
gently the whole bulb of garlic trust me
guys then we’re going to go to the olive
oil and butter sage is a classic
beautiful beautiful fragrant herb that
goes in and then we’ve got coming team
you could use any citrus fruit for at
Christmas clementines particularly good
just the zest lovely that will make a
difference it’s gonna be really really
good last but not least goose fat just
go brave on bay leaves dried ones are
okay fresh amazing four five six and
then go in with some thyme
we’re gonna hit these up with some salt
and pepper olive oil rose my garlic
clementine butter olive oil and sage and
bay time and goose fat delicious now
back over here while these little bad
boys are steaming hot right we need to
chop them up scratching and scraping the
edge your chuffing all right I’ve made
it up okay look what I’m do it look I’m
doing whoa you see how I’ve beaten up
right so that’s good so we’re gonna go
in while they’re hot just mix up all of
these absolutely gorgeous so I’m gonna
cook these in an oven about 180 190
which is about 350 Fahrenheit over the
period of about 50 minutes maybe an hour
they’re gonna get gorgeous and golden
and crispy but after about 40 minutes I
want to show you the last little tip to
make these incredible take the tray out
of the oven after 40 minutes place a
potato masher on top and then just let
it pop and let the lovely starchy inside
just puff out and then create a flatter
surface area on the bottom and the top
just do that around the whole tray and
then pop it back in for
for ten minutes you can hear the sizzle
have a little shake up you can see and
you can hear there is crispy perfection
in the house goose fat potatoes the
butter potatoes with the Clementine the
smell in this room is off the chart and
last but not least the rosemary garlic
and extra virgin olive oil
crispy fluffy perfect tangy gorgeous hi
guys okay I’m going to show you how to
make a really simple but really
delicious braised red cabbage it’s an
amazing dish from my new cookbook
Jamie’s Christmas with fennel seeds
Clementine balsamic vinegar smoky bacon
and rosemary people are gonna go crazy
for it on Christmas Day or in actual
fact any time in the year first up I’ve
got a nice whole red cabbage this is
about kilo in weight I’ve taken the
tatty outside leaves off smoky bacon
here so first job slice it up and I’m
using a kind of casserole style pan on a
medium heat so bacon in we’re gonna fry
this off with about a tablespoon of
olive oil that we’re going to render out
the beautiful natural fat from the bacon
beautiful what I’m gonna do is split
this red cabbage very carefully in half
roughly and finely slice the red cabbage
the stalk I’m just gonna literally slice
up in any old way I think this is one of
the cheapest vegetables that you can buy
I think personally that a lot of people
think that red cabbage is like a frumpy
boring veg absolutely no way delicious
now I can hear that the bacon is
changing sound it’s starting to get
golden if you look in there and when
it’s getting lightly golden I’m gonna
add two or three big sprigs of rosemary
go in and I want the rosemary to absorb
all of that lovely fat from the bacon
and the Rose means then gonna go really
really crispy so look at this guys the
rosemary goes deep green and starts to
go equally crispy just like the bacon
I’m gonna remove the rosemary and the
bacon with a slotted spoon and I’m gonna
leave
I’m the fat right in here look at that
that’s all smoky bacon fat I’m gonna
take a little knob of butter put that in
there we’re gonna go in with two
teaspoons level or fennel seeds have a
look at these these are my favorite
spice I use it so often and it’s really
really good
so I’m just gonna tear in some prunes a
little handful these have the most
incredible dynamic flavor they will
completely disintegrate into nothing and
then I’m gonna go in with the red
cabbage do one or two nice apples
roughly chop it this will give amazing
sweetness to this dish without having to
use like loads of brown sugar and stuff
like that look at the color guys the
amazing purple against the white of the
apples I’ll add a nice little pinch of
salt and pepper and then there’s one
last ingredient that I’m gonna add about
8 to 10 tablespoons of balsamic vinegar
and we’re gonna cook it all away so guys
it might seem like a lot of balsamic
vinegar but please just trust me when
that cooks away it’s gonna bring all the
flavors together so you’ve got the sweet
and the sour of the vinegar and the
apples and the prunes you know with all
those spices and the smoking bacon it’s
gonna be delicious
so lid on medium heat 25 minutes
I’ll stir that every five minutes so see
you in twenty five so this is at 25
minutes it’s a phenomenal color you
might want to add just a little bit more
fresh butter just to kind of help join
all the flavors and then if you wanted
to you can just use a classic Christmas
flavor like Clementi and that’s the last
thing the last bit of sweetness that
kind of stops the frying look at that
it’s just a beautiful thing of course
cabbage is incredibly good for you but
we’ve made this so desirable so
delicious and then don’t forget the
rosemary and the crispy bacon bits
absolutely gorgeous that will feed on a
side dish
ten people easy-peasy really nice tender
put the crunch from the bacon still
there and the rosemary an absolutely
beautiful red cabbage dish if you want
more red cabbage inspiration hit the eye
box up there
Erin Ches has done a beautiful cabbage
slaw with a bit of a twist and don’t
forget if you have leftovers of this you
can kind of redress it like a salad and
have it with beautiful leftover things
like you know your hams your meats in
your cheeses and that kind of like
Boxing Day fair so there you go red
cabbage but not as your knowing until
next time lots of love hello lovely
people okay we’re gonna make the best
gravy in the world oh yes it’s gonna be
a beautiful thing okay
so whether you’re cooking beef roast
beef roast pork roast turkey at
Christmas goose chicken duck game Birds
it doesn’t matter what you’re cooking
I’m gonna give you principles that will
serve you and your family really really
well and give you the most extraordinary
gravy every single time before I started
roasting off this beautiful turkey right
here I just had an empty tray just cut
up some onions leave the skin on that’s
fine
don’t bother peeling the carrots just
watch him come up chunky the giblets
often come with any poultry get it in
there it’s the key to incredible flavor
I’ve got some rosemary that’s job done
now the purpose of that is to lift the
bird or the meat off the bottom of the
roasting tray and to absorb all the
flavors that cook the sticky goodness
that cooks out of it we need a little
jam jar we need to separate off the fat
so fat always floats to the surface if I
get a little bit of juice in here you
can see the difference here and this fat
will keep in your fridge for months and
months and months
you can put herbs in there if you want
it’s a blessing in disguise don’t waste
that so once you got the fat out just
put it on a high heat
and bring it to the boil okay you want
to just reduce down the juices when
you’re roasting lovely cuts of meat it’s
good to have a high-sided snug-fitting
tray okay if it’s just really thin and
massive everything’s gonna kind of scald
you can see because it’s a bit snugger
and a bit higher see all the juice we’ve
got we’ve got an amazing juice and
flavor now your tray might look a little
drier than this and that’s fine as well
because you’ll probably have sticky bits
of goodness on the bottom I’ve tried to
break it down to three principal levels
to get you from here to incredible gravy
do we thicken it do we want to think it
was a cornflour which you can use or
just normal plain flour your choice it’s
all good but then there’s a couple of
kickers guys we’ve got Jam heerd Jam a
little thimble cut the teaspoons of jam
helps to add incredible sort of silk and
sweetness and tang and the thing to rift
off of that sweetness is acid so see
here acid comes in lots of different
forms vinegar Worcestershire sauce
balsamic vinegar beer
so first up acid why are we thinking
roast turkey I’m thinking Christmas pour
maybe roast pour is the best thing to do
you know hundred mils just like half a
wineglass
not a lot use this liquid to scrape all
the goodness off the side we’re using
alcohol you cook better way it’s
Christmas it’s turkey couple of
teaspoons up Quint goes in so this is
exciting guys this is really exciting
certainly in Britain we love to thicken
a gravy we want a bit more body there
okay you know for a turkey for a tray
this size I’m gonna go in with three
teaspoons plain flour I don’t want any
lumps just move it and let the flour
soak up all that flavor it smells
incredible
that’s nice and thick now I’m adding
stock here guys you could add water
because there’s so much flavor from the
turkey and the giblets I’m gonna really
almost overfill this trade and that’s
why it’s really nice to have a nice high
side of roasting change basically the
longer you leave it to reduce and go to
thick and dark it will go ten times
more tasty so I’m going to let this
simmer now for about half an hour then
we’ll come and have a look you can see
it’s really watery and kind of fairly
ugly now in half an hour that’s gonna be
a different story
beautiful that is about 20-25 minutes
and you can see it looks dark rich it’s
thickened up beautifully so now we need
to pass it when you’ve got the gravy to
the texture that you want just simply
pour it in and that colander is gonna
catch all the larger parts and if you’ve
got lots of sediment around the side you
can put some water in and scratch it
away and pour it back on the top there
give it a little agitation you can put a
bit of pressure in there if you keep
putting more and more pressure on you’re
gonna get like a kind of paste of the
veggies and meat come through that might
be a good thing for you or a bad thing
depends what you want but I’m really
happy with this that’s been resting for
two hours you’re also going to get
resting juices it’s very normal to have
a little bit of kind of foam coming to
the top and so a little quick way to be
able to take that off is just take your
pan to the side of the heat source and
if you come have a look now what that
will do is it will boil up on one side
and push the scum to one side and just
watch me here I’ll just go in and just
touch the side and you’re left with the
most fantastic wonderful gravy this now
is ready for you to simmer you can cool
it down
heat it up remember this is going to
bring heat to the plate whether it’s
veggies you know your carve meats and
roast potatoes so there you go the
perfect gravy the only thing to do now
is just have a little try beautiful
beautiful gravy that will make people
very very happy we’re gonna do jerk ham
say Jurek ham jerk as a jerk home you’re
calm we’re gonna do jerk a flavour of
Jamaica we’re gonna big it up I’ve got
these little hooks and there’s enough
meat on there for two and a half
portions right obviously their ham so
they’ve been salted so I’ve had these in
water overnight so what we’re gonna do
is make our jerk spice so money I would
like to pass you things you’re gonna be
in charge of the processor over there
this is the recipe for jerk three cloves
of garlic goes straight into the
processor together with three shallow
three sprigs of thyme and up to three
Scotch bonnets whoo whack in three bay
leaves three little cloves and
three-level teaspoons of sea salt and
three heaped teaspoons of allspice about
three teaspoons of honey three
tablespoons of rum and then the same of
vinegar
now we’re gonna whiz that up so just
press on mama and pour in the free
tablespoons of olive oil and blitz blitz
blitz so mum put these gloves on right
and let’s have a little massage yay I’m
gonna pour the jerk over the hulk’s here
and mum will perform just incredible
massage that she does it makes it when
the hot cooks up low and slow the meat
pulls away like hunts all tender and
delicious so I’m gonna whack these in
the oven these can go in and like my
darling Delia used to say here’s one I
made earlier
now with clean hands you go back in and
you can see how the me pulled away from
the bone it’s just tender its melt in
your mouth we can give it a little
drizzle of olive oil mum you know just
the juice of one or two have a little
juice that mum yes please do I go a
little bit of Clementine juice come on
Chuck us a pan sweetheart reheating the
pull top will soften the fat that
hardens in the fridge and motoring
caramelize the me team up with the
delicious salad I love cold and sweet
clementines
along with some crunchy radish and
romaine lettuce really really delicious
and delightful a little bit of
watercress there we go and at this stage
in the game we can just have a little
drizzle up some olive oil and balsamic
vinegar a little pinch of salt but not
too much because you’ve got the seasons
you know crispy ham and then transform
this delicious warm salad with a kiss of
some fresh pomegranate Capshaw
so there you go you’ve got a beautiful
girl warm salad that was brilliant mum
thanks so much for coming that was
really good brandy lovely people I’m gonna
is one of the biggest meals of the year
guys whether it’s Thanksgiving or
Christmas time you need a fail-safe
recipe that guarantees perfect results
and tastes every single time really good
honest gorgeousness so one of the first
things you need to do to guarantee the
most amazing succulent roasted turkey is
actually get the turkey out of the
fridge at least two two and a half hours
before you want to cook it I always
recommend buying a high welfare
free-range turkey which is the one I’m
using here it’s not just more ethical
their flavor is incredible before we
start prepping the bird for roasting
we’ve got to think ahead a little bit
and we want a trivet that’s gonna make
the best gravy ever we’ve got three or
four little medium sized onions these
are gonna roast under the bird go
gorgeously sweet some celery some
carrots you want quite crude and quite
big put a little rosemary in there put a
few bay leaves in there and also this is
the opportunity to put in your giblets
turkey neck is that oxtail the depth of
flavor and the collagen and the
gorgeousness and the oh it’s
unbelievable right so we’re just going
to shake that in that’s how trivet done
if you want to know how to make the most
amazing gravy click the link I’m going
to give you a recipe for basic
preparation of a gorgeous bird okay if
you want about half a pack of butter
most of this will drain off along with
the actual natural turkey fat so just
rub it on there’s no sort of polite way
to prepare your turkey so let me just
wash my hands and then we’re gonna
season generously with lovely sea salt
so nicely ground black pepper we’ve got
some nutmeg it just filled up that
little edge of Christmas half a nutmeg
is all you need
okay so now let’s talk about stuffing a
lot of people Ram a load of stuffing in
this cavity here and what that does it’s
not a pretty sight I admit but what it
does is it stops the natural air flow
going into the bird and it
messes with your cooking times okay we
want to stuff it from the neck actually
with about 600 grams to a kilo depending
on the size of your turkey and then just
tuck the skin back under like that and
look you would have never have known
I’ve been there okay if you want to see
how to make the stuffing for this click
the link place your turkey onto the
trivet I did say you don’t want to fill
it up but just a little Clementine just
a little Christmas Clementine put one or
two up there and of course you can grab
some rosemary or thyme and get that up
there as well just give it a little rub
give it a little bit of butter on there
shove it in there it hasn’t stopped the
air going in but it will create the
opportunity for fragrance and potential
and gorgeousness a thing that I would
recommend is a thermometer now we’re
going to push this thermometer in to the
fattest part of the turkey and just
leave it there it will give you an
honest reading about what’s happening on
the inside of the bird we want you to be
on top of that get a little foil this is
gonna really help retain juiciness and
also protect the skin and I just exposed
a thermometer like this super super
helpful my medium-sized turkey here is
seven kilos on the head calculating the
cooking times at 35 minutes per kilo you
work out your x guys and get that bird
in the oven at 180 degrees Celsius which
is 350 Fahrenheit find out more in the
description box below
don’t be afraid to go in halfway through
the cooking remove the foil and get a
little spoon of fat and just baste the
turkey with all those gorgeous cooking
juices pop the foil back on and about
half an hour before the end of its
cooking time remove the foil for the
skin to crisp it up so here you go guys
a beautiful beautiful turkey this bird
has been out for about half an hour it’s
cool enough to pick up right we’re going
to just pour any juices out put it onto
a warm platter and you can just put a
bit of tinfoil over this and a tea towel
two hours resting is gonna be gorgeous
it’s not optional it’s not a luxury it’s
essential so there you go guys that is
my perfect roast turkey
no tears guys let’s get this right
hello lovely people okay stuffing
mastering the perfect stuffing I want to
give you principles that you can use to
give you consistency gorgeousness
deliciousness bread crumbs onions say
just drive through there’s nuts I want
you to put your own stamp on your
stuffing first up the three basics that
you must have onions bread herb okay
this will give you a basic stuffing and
the way you take it to the next level is
by using beautiful minced pork shoulder
really really nice good delicious fat
and then over here you’ve got the
embellishment things like lovely
chestnuts whether they’re from the
vacuum pack or whether they’re roasted
over a fire gorgeous and peeled
we’ve got like all those lovely
Christmassy kind of nuts that you’d get
just toast it up and cracked they’re
beautiful in us nothing we’re any good
in dried fruit
it’s a tiny little surprise of sweetness
and sourness dried cranberries apricot
berry good then a little bit of dried
chili just to give it background kind of
hum no I don’t want it to be hot nutmeg
which is a classic and a little cinnamon
let’s go in with a little olive oil and
a little knob of butter what we want to
do is start to fry off the fragrant
things like the sage this is going to be
enough for this whole dish plus a nice
kind of 500 gram ball that will go up
the back of the turkey or in the chicken
or in your roast pork so I sit through
the leaves get rid of these stalks go in
with about two tablespoons of olive oil
butter a little chili a pinch of
cinnamon and then nutmeg now the reason
for this if you’re waking up all those
spices half a nutmeg goes in we can turn
the heat up so the first thing is can
happen spicy oily buttery fat in there
the sage goes in and we’ve got that on a
medium heat just finely chop two or
three onions the youngins will go lovely
and sweet put onions into the sage that
beautiful okay you don’t have to make
them super sweet or caramelize just
soften them up so give them a shake it
around again
you know meats always been expensive so
the point of a stuffing was to add
flavor make it exciting have different
textures but also stretch a little meat
a long way
we’re lightly seasoned with salt pepper
so guys turn this off now let that cool
down so you can put this in a kind of
dish now give it five ten minutes let’s
get it nice and cool if you look at the
one and a half kilos of pork shoulder
let’s put this into a bowl that’s gonna
be enough to put half a kilo up the back
of your turkey or in your chicken or you
know rubbed across the pork loin before
you roll it up and then you’re gonna
have a kilo to make nice and crispy you
want two or three big handfuls of bread
to kind of stretch the meat a lot
further
we’ve got chestnuts here so these are
vacuum-packed chestnuts guys you can get
these in the supermarkets but you could
use other nuts as well you can just kind
of bust some up in your hand leave a
couple hole like that
things like apricots are just gorgeous
and then things like the dried
cranberries totally cool not much just a
few and with the apricots we’ll just run
our knife through it then we’ll put it
in so when your onions are fully cooled
down add them to your bowl and mix it up
scrunch it in your hands of course you
can use a spoon if you want to but to be
honest it’s much better to get stuck in
if that’s just minced pork shoulder then
you will need to season good couple of
pinches of salt and pepper when you work
it with your hand like this just makes
it bind nicely so what I like to do now
is take about 500 grams of this stuffing
it’s about 1/3 of it and I’ll put this
into a dish like that and this I will
stuff in the turkey I’ll only stuff it
in the neck a little flap of skin you
can put it underneath don’t put it in
the carcass because that’s gonna slow
down the cooking but that will be kind
of blonde and juicy it will flavor the
meat the meat will flavor it and it will
flavor the tray that will flavor your
gravy you see where we’re going and then
with this nice big old chunk here add
this to the tray here and then what I
love to do is just push it right in to
the edges when it cooks it does shrink a
little bit so you can kind of push the
stuffing up the edge just gonna wash my
hands just take a few little leaves on
the top you can mix it up I have a blend
bits of chestnut and a few cranberries
you know because you’re kind of
storytelling on the top and I just think
it’s really exciting and then a tiny bit
of olive oil just so that sage goes from
being dry and horrible
and it’ll go crispy and gorgeous just
Pat your little sage leaves look at the
color you can imagine the flavor can’t
you it’s gonna be amazing I have a
stuffing that’s cooked already
gnarly crispy gorgeous have a little joy
Oh perfect
roast potato that’s not just a potato
this is the perfect roast potato and if
you think I’m going mad it’s because I’m
mad for roast potatoes crispy outside
and fluffy inside we’re gonna do it
three ways
goose fat potatoes butter clementine
rosemary garlic and extra virgin olive
oil the Maris Piper is an incredible
incredible potato fluffy and starchy the
peeling of the potatoes you don’t need
to see that I’ve got them parboiling in
here in salted boiling water they’re
kind of that size cook them for about 10
minutes the best roast potatoes I’ve
ever made have come from a time when I
almost fell I’d overcook them and create
your mashed potato okay so you need to
tread that line very very very carefully
I can see they’re just kind of thinking
about breaking up pour it into the
colander this steaming part here now is
also incredibly incredibly important
it’s starting to get starchy see it go
kind of fluffy and white and a little
kind of flecks and flakes of broken bits
of potato these are the things that are
going to give you crispy bits and we
love crispy bits and a crispy outside
okay really really important in tray
number one cold-pressed extra virgin
olive oil 3 tablespoons lower in
saturated fats so we love that we’re
gonna move on butter and olive oil half
as much and then a nice knob of butter
butters gonna give you incredible flavor
and it’s sort of lovely sweetness but
also a strong contender for gorgeousness
is goose fat you can get it in all the
supermarket’s
three or four tablespoons in there
you’re gonna get a richer flavor it
could be pork fat it could be beef
tallow I love all of them but I
generally sway for the butter and the
olive oil but at Christmas I kind of go
for the goose fat because it’s so good a
little secret ingredient that I do a
swig tablespoon of red wine vinegar it
all disappear and what’s left it’s a
really subtle
tange that just helps make the perfect
roast potato then herbs so let’s go to
the olive oil here getting some lovely
rosemary put it under a hot tap if you
put it under a hot tap it just wakes up
the natural oils in the rosemary okay so
rosemary goes in and of course best
friends with garlic leave the skin on
the skin will protect the garlic and it
will release the garlic nurse very
gently the whole bulb of garlic trust me
guys then we’re going to go to the olive
oil and butter sage is a classic
beautiful beautiful fragrant herb that
goes in and then we’ve got coming team
you could use any citrus fruit for at
Christmas clementines particularly good
just the zest lovely that will make a
difference it’s gonna be really really
good last but not least goose fat just
go brave on bay leaves dried ones are
okay fresh amazing four five six and
then go in with some thyme
we’re gonna hit these up with some salt
and pepper olive oil rose my garlic
clementine butter olive oil and sage and
bay time and goose fat delicious now
back over here while these little bad
boys are steaming hot right we need to
chop them up scratching and scraping the
edge your chuffing all right I’ve made
it up okay look what I’m do it look I’m
doing whoa you see how I’ve beaten up
right so that’s good so we’re gonna go
in while they’re hot just mix up all of
these absolutely gorgeous so I’m gonna
cook these in an oven about 180 190
which is about 350 Fahrenheit over the
period of about 50 minutes maybe an hour
they’re gonna get gorgeous and golden
and crispy but after about 40 minutes I
want to show you the last little tip to
make these incredible take the tray out
of the oven after 40 minutes place a
potato masher on top and then just let
it pop and let the lovely starchy inside
just puff out and then create a flatter
surface area on the bottom and the top
just do that around the whole tray and
then pop it back in for
for ten minutes you can hear the sizzle
have a little shake up you can see and
you can hear there is crispy perfection
in the house goose fat potatoes the
butter potatoes with the Clementine the
smell in this room is off the chart and
last but not least the rosemary garlic
and extra virgin olive oil
crispy fluffy perfect tangy gorgeous hi
guys okay I’m going to show you how to
make a really simple but really
delicious braised red cabbage it’s an
amazing dish from my new cookbook
Jamie’s Christmas with fennel seeds
Clementine balsamic vinegar smoky bacon
and rosemary people are gonna go crazy
for it on Christmas Day or in actual
fact any time in the year first up I’ve
got a nice whole red cabbage this is
about kilo in weight I’ve taken the
tatty outside leaves off smoky bacon
here so first job slice it up and I’m
using a kind of casserole style pan on a
medium heat so bacon in we’re gonna fry
this off with about a tablespoon of
olive oil that we’re going to render out
the beautiful natural fat from the bacon
beautiful what I’m gonna do is split
this red cabbage very carefully in half
roughly and finely slice the red cabbage
the stalk I’m just gonna literally slice
up in any old way I think this is one of
the cheapest vegetables that you can buy
I think personally that a lot of people
think that red cabbage is like a frumpy
boring veg absolutely no way delicious
now I can hear that the bacon is
changing sound it’s starting to get
golden if you look in there and when
it’s getting lightly golden I’m gonna
add two or three big sprigs of rosemary
go in and I want the rosemary to absorb
all of that lovely fat from the bacon
and the Rose means then gonna go really
really crispy so look at this guys the
rosemary goes deep green and starts to
go equally crispy just like the bacon
I’m gonna remove the rosemary and the
bacon with a slotted spoon and I’m gonna
leave
I’m the fat right in here look at that
that’s all smoky bacon fat I’m gonna
take a little knob of butter put that in
there we’re gonna go in with two
teaspoons level or fennel seeds have a
look at these these are my favorite
spice I use it so often and it’s really
really good
so I’m just gonna tear in some prunes a
little handful these have the most
incredible dynamic flavor they will
completely disintegrate into nothing and
then I’m gonna go in with the red
cabbage do one or two nice apples
roughly chop it this will give amazing
sweetness to this dish without having to
use like loads of brown sugar and stuff
like that look at the color guys the
amazing purple against the white of the
apples I’ll add a nice little pinch of
salt and pepper and then there’s one
last ingredient that I’m gonna add about
8 to 10 tablespoons of balsamic vinegar
and we’re gonna cook it all away so guys
it might seem like a lot of balsamic
vinegar but please just trust me when
that cooks away it’s gonna bring all the
flavors together so you’ve got the sweet
and the sour of the vinegar and the
apples and the prunes you know with all
those spices and the smoking bacon it’s
gonna be delicious
so lid on medium heat 25 minutes
I’ll stir that every five minutes so see
you in twenty five so this is at 25
minutes it’s a phenomenal color you
might want to add just a little bit more
fresh butter just to kind of help join
all the flavors and then if you wanted
to you can just use a classic Christmas
flavor like Clementi and that’s the last
thing the last bit of sweetness that
kind of stops the frying look at that
it’s just a beautiful thing of course
cabbage is incredibly good for you but
we’ve made this so desirable so
delicious and then don’t forget the
rosemary and the crispy bacon bits
absolutely gorgeous that will feed on a
side dish
ten people easy-peasy really nice tender
put the crunch from the bacon still
there and the rosemary an absolutely
beautiful red cabbage dish if you want
more red cabbage inspiration hit the eye
box up there
Erin Ches has done a beautiful cabbage
slaw with a bit of a twist and don’t
forget if you have leftovers of this you
can kind of redress it like a salad and
have it with beautiful leftover things
like you know your hams your meats in
your cheeses and that kind of like
Boxing Day fair so there you go red
cabbage but not as your knowing until
next time lots of love hello lovely
people okay we’re gonna make the best
gravy in the world oh yes it’s gonna be
a beautiful thing okay
so whether you’re cooking beef roast
beef roast pork roast turkey at
Christmas goose chicken duck game Birds
it doesn’t matter what you’re cooking
I’m gonna give you principles that will
serve you and your family really really
well and give you the most extraordinary
gravy every single time before I started
roasting off this beautiful turkey right
here I just had an empty tray just cut
up some onions leave the skin on that’s
fine
don’t bother peeling the carrots just
watch him come up chunky the giblets
often come with any poultry get it in
there it’s the key to incredible flavor
I’ve got some rosemary that’s job done
now the purpose of that is to lift the
bird or the meat off the bottom of the
roasting tray and to absorb all the
flavors that cook the sticky goodness
that cooks out of it we need a little
jam jar we need to separate off the fat
so fat always floats to the surface if I
get a little bit of juice in here you
can see the difference here and this fat
will keep in your fridge for months and
months and months
you can put herbs in there if you want
it’s a blessing in disguise don’t waste
that so once you got the fat out just
put it on a high heat
and bring it to the boil okay you want
to just reduce down the juices when
you’re roasting lovely cuts of meat it’s
good to have a high-sided snug-fitting
tray okay if it’s just really thin and
massive everything’s gonna kind of scald
you can see because it’s a bit snugger
and a bit higher see all the juice we’ve
got we’ve got an amazing juice and
flavor now your tray might look a little
drier than this and that’s fine as well
because you’ll probably have sticky bits
of goodness on the bottom I’ve tried to
break it down to three principal levels
to get you from here to incredible gravy
do we thicken it do we want to think it
was a cornflour which you can use or
just normal plain flour your choice it’s
all good but then there’s a couple of
kickers guys we’ve got Jam heerd Jam a
little thimble cut the teaspoons of jam
helps to add incredible sort of silk and
sweetness and tang and the thing to rift
off of that sweetness is acid so see
here acid comes in lots of different
forms vinegar Worcestershire sauce
balsamic vinegar beer
so first up acid why are we thinking
roast turkey I’m thinking Christmas pour
maybe roast pour is the best thing to do
you know hundred mils just like half a
wineglass
not a lot use this liquid to scrape all
the goodness off the side we’re using
alcohol you cook better way it’s
Christmas it’s turkey couple of
teaspoons up Quint goes in so this is
exciting guys this is really exciting
certainly in Britain we love to thicken
a gravy we want a bit more body there
okay you know for a turkey for a tray
this size I’m gonna go in with three
teaspoons plain flour I don’t want any
lumps just move it and let the flour
soak up all that flavor it smells
incredible
that’s nice and thick now I’m adding
stock here guys you could add water
because there’s so much flavor from the
turkey and the giblets I’m gonna really
almost overfill this trade and that’s
why it’s really nice to have a nice high
side of roasting change basically the
longer you leave it to reduce and go to
thick and dark it will go ten times
more tasty so I’m going to let this
simmer now for about half an hour then
we’ll come and have a look you can see
it’s really watery and kind of fairly
ugly now in half an hour that’s gonna be
a different story
beautiful that is about 20-25 minutes
and you can see it looks dark rich it’s
thickened up beautifully so now we need
to pass it when you’ve got the gravy to
the texture that you want just simply
pour it in and that colander is gonna
catch all the larger parts and if you’ve
got lots of sediment around the side you
can put some water in and scratch it
away and pour it back on the top there
give it a little agitation you can put a
bit of pressure in there if you keep
putting more and more pressure on you’re
gonna get like a kind of paste of the
veggies and meat come through that might
be a good thing for you or a bad thing
depends what you want but I’m really
happy with this that’s been resting for
two hours you’re also going to get
resting juices it’s very normal to have
a little bit of kind of foam coming to
the top and so a little quick way to be
able to take that off is just take your
pan to the side of the heat source and
if you come have a look now what that
will do is it will boil up on one side
and push the scum to one side and just
watch me here I’ll just go in and just
touch the side and you’re left with the
most fantastic wonderful gravy this now
is ready for you to simmer you can cool
it down
heat it up remember this is going to
bring heat to the plate whether it’s
veggies you know your carve meats and
roast potatoes so there you go the
perfect gravy the only thing to do now
is just have a little try beautiful
beautiful gravy that will make people
very very happy we’re gonna do jerk ham
say Jurek ham jerk as a jerk home you’re
calm we’re gonna do jerk a flavour of
Jamaica we’re gonna big it up I’ve got
these little hooks and there’s enough
meat on there for two and a half
portions right obviously their ham so
they’ve been salted so I’ve had these in
water overnight so what we’re gonna do
is make our jerk spice so money I would
like to pass you things you’re gonna be
in charge of the processor over there
this is the recipe for jerk three cloves
of garlic goes straight into the
processor together with three shallow
three sprigs of thyme and up to three
Scotch bonnets whoo whack in three bay
leaves three little cloves and
three-level teaspoons of sea salt and
three heaped teaspoons of allspice about
three teaspoons of honey three
tablespoons of rum and then the same of
vinegar
now we’re gonna whiz that up so just
press on mama and pour in the free
tablespoons of olive oil and blitz blitz
blitz so mum put these gloves on right
and let’s have a little massage yay I’m
gonna pour the jerk over the hulk’s here
and mum will perform just incredible
massage that she does it makes it when
the hot cooks up low and slow the meat
pulls away like hunts all tender and
delicious so I’m gonna whack these in
the oven these can go in and like my
darling Delia used to say here’s one I
made earlier
now with clean hands you go back in and
you can see how the me pulled away from
the bone it’s just tender its melt in
your mouth we can give it a little
drizzle of olive oil mum you know just
the juice of one or two have a little
juice that mum yes please do I go a
little bit of Clementine juice come on
Chuck us a pan sweetheart reheating the
pull top will soften the fat that
hardens in the fridge and motoring
caramelize the me team up with the
delicious salad I love cold and sweet
clementines
along with some crunchy radish and
romaine lettuce really really delicious
and delightful a little bit of
watercress there we go and at this stage
in the game we can just have a little
drizzle up some olive oil and balsamic
vinegar a little pinch of salt but not
too much because you’ve got the seasons
you know crispy ham and then transform
this delicious warm salad with a kiss of
some fresh pomegranate Capshaw
so there you go you’ve got a beautiful
girl warm salad that was brilliant mum
thanks so much for coming that was
really good brandy lovely people I’m gonna
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