word out lovely people okay so we are
having a Christmas off we are live and I
am receiving your questions thank you
very much
lovely to be here so I’m again a little
bit smarter not that smart but this
might and my hair looks like it’s being
dragged through a hedge backwards so not
good vibes today bad hair day we have
not I the team has made efforts to make
this Christmasy do you know what I mean
it’s not Christmasy
they’ve told me that basically this is
going to be an evolution right so it’s
gonna get more and more Christmasy as we
do more and more of these little videos
this time going live is for you so let’s
undo a button let’s loosen up
let’s hello to gnaw Award I’m going to
where you’re from Craig Moran we got get
cash for surveys Cory so hi all you
lovely people we’ve got six thousand
within literally a minute so let’s start
talking it’s Christmas holiday season
welcome to my world let’s go a little
bit wider yeah baby we’ve got a turkey
so we have a turkey here we have my
lovely team here who are going to be
taking your questions so so we’re going
to be taking questions for you keep the
questions coming up down here we’re
going alive on obviously Facebook but
we’re also going live on booty foodtube
the hi foodtubers Boyd oh so where
should we start
is Christmas very very exciting just to
kind of give you context lovely people
we’re literally coming towards 10,000
people watching live as we speak I’ve
got some free answerable questions I’m
going to be taking your questions here
we’re trying to focus today’s
conversation around the main centerpiece
that’s your turkey
oh that’s your goose and we can talk
about all those things but let’s just
think about it Christmas or the holiday
season is the time of year where most
people cook from fresh
like the world is cooking from fresh so
that comes with so many it’s a wonderful
time of year to celebrate foo but also
it’s very nerve-wracking time of year
even carving a bird cooking it right
under cooking it over cooking it what
turkey or thing to buy I’ve got a
vegetarian coming or I want to do a
spectacular vegetarian vegan festival
but you know let’s talk about all that
stuff it’s here for you so let’s just
get some questions going how do you make
a turkey juicy lots of love from
Hamilton well let’s talk about that
turkey and interestingly the turkey and
actually the the original meat of
Britain and many other parts of Europe
was the goose and these are a slower
growing bird and in sort of the 1920s
30s the turkey came you know pretty much
from America and was commercialized and
you can intensively cook these so for me
obviously I love an organic free-range
turkey and when you get a slower growing
breed of Turkey it has more fat between
the breasts which means it cooks much
quicker you get more flavor but let me
give you an example of the difference in
cooking time for a turkey that’s
free-range and a turkey that’s
intensively reared a free-range turkey
will be around 25 to 30 minutes per kilo
in cooking times
so obviously waivered times up by how
many kilos and that’s it I kind of
standard commercially raised intensively
raised turkey which is probably the vast
majority of turkeys is more like 40
minutes per kilo because it hasn’t got
the fat in the breast so that’s a
massive difference so those cooking
times I use I mean I have a lovely
free-range organic turkey I give it
about 26 minutes per kilo it’s really
really juicy in America they do brine
the turkey as well which gives it flavor
and juiciness so you can do that but
it’s another job if you’ve got a really
good turkey like this you don’t actually
have the same pressures and have to
brine it in fact I don’t bother so let’s
just take some more questions how can I
make my turkey so shining okay so this
here is literally just pan juices okay
so the natural
from it comes out of the pan you put a
little wine or little juices just to
scrape off that goodness and we just
brush that baste it as it’s cooking and
you get that lovely glaze if you want to
amplify that glaze of course you could
use a complimentary jam just with a
little water
cranberry just take a little cranberry
jelly or jam little water and just brush
that over you’ll get a sweetness from it
as well but remember anything sugary
will burn so it literally wants to
happen for the last 15 minutes of
cooking otherwise it will overpower but
it is nice to glaze a turkey but just
good basting walks off normally let’s
talk about we got Ange from Perth
Australia hello darling hey let’s go
back to here got questions coming in
hello Jamie I’m excited from Perth how
to make the best cranberry sauce to go
with Turkey okay that is from Teresa
John Pike trays I hope you’re well babe
and I said I’ll quick look we’ve got
15,000 people nearly and that’s great
how exciting a cranberry sauce you can
use frozen or fresh and you can just go
like a little sugar or honey water and
just take the cranberries down and then
balance the acidity of the fruit with
sweetness from the honey on sugar you
can of course embellish that with a
little lovely red wine sweet wine lovely
some people start by frying off some red
onions chopped up and a little butter
little pinch of cinnamon little kind of
Christmasy spices like five nutmeg and
then put your frozen cranberries in but
you know what we did a survey in the UK
not so long ago and just above 50% just
but they buy their cranberry Jam done
okay so let’s just talk about that for a
minute
if you’re one of those people that buys
a cranberry sauce you know what I don’t
blame you there’s enough going on
cranberry sauce is most complicated is
simple to buy it great so how can we
give you guys a little hack where we can
make a standard good cranberry sauce in
a jar better and the way I did it the
other day
was I took a little nubber butter put it
in a pan and then I fried it off and it
went to a nice and I put a stick of
cinnamon in and a 1 little Chinese
five-spice no star anis Tory and I fried
it off in butter and the butter sort of
went in and around the sort of cinnamon
and sort of made it all bubble up and
kind of open out and those flavors were
coming out then I slightly burned the
butter
okay good in a good way not a bad way I
burned the butter and then I added the
cranberry sauce from the jar and some
diced up Peel apple eating apple and one
Apple one jar cranberry sauce and those
butter and spices turned out okay
convenient product with three
ingredients into something that felt
really artisinal and really gorgeous and
of course the leftovers and sandwiches
was incredible one even taking someone
evident in the gravy to give an edge to
the gravy really nice so I hope that’s
useful to you let’s take some more
sources of girls do you want to give me
any questions from we on Twitter or food
cheesy stuffing recipe for mr. goose
okay let’s have a little look let’s
reposition for the goose goose work in
this current issue of Jamie Magazine
lovely chestnut cake on the front we
have a nice boost recipe here as well
with all the recipes bells and whistles
things let’s talk about stuffing for
goose so okay I have to be honest I
would only stuff it around the back here
okay so this is the neck here so you got
this flap of skin here that will come up
and I wouldn’t over stuff it
I would always I think we’re stuffing
the benefits of the stuffing are that
you would add flavor to the meat and
also add flavor to the tray which is
going to add flavor to your gravy so
basic stuffing at its most basic and we
know that a lot of people around the
world by packets of pre-made stuffing
that you add water to they’re all made
better by sweating off some
me like leeks or onions in a little
water and butter slowly slowly 20
minutes make it go so soft and tender
then you throw in either your pre bought
stuff which I don’t do but I know a lot
of you do do so that’s why I’m saying it
or stale bread now there’s two ways to
go on the stale bread you can just put
the brick crumbs in with some water and
just kind of let that go around the
lovely buttery onions we love to choose
a herb rosemary sage thyme anyone just
don’t mix it up go one choose one but
another way you can do is get your stale
bread
I might just pour milk on it that’s what
the Italians they pour milk on it and
just like it’s like a loofah
it’s just that sucks it up and then you
can wring it out and it becomes
incredibly creamy and so once you’ve got
that base of onions and bread you can
put dried fruit chopped up toasted nuts
bashed up you can kind of you know lace
it with a little spice or something here
and there and you can kind of make it
your own right so I would put a little
bit up the back here and it would be the
same on a turkey as well so fill that
out there then it doesn’t affect the
cooking time also what we want to
encourage is we don’t want to block up
the up the other end here if you have a
little look on the turkey what you don’t
want to do is fill that up with stuffing
right we air the hot air can still get
in there and it helps and aids the
cooking time but stuffing is great so
what I tend to do to finish that
conversation off is put 1/3 of it at the
back of the bird whether it’s a turkey
chicken or a goose which I love goose by
the way we’ve never had goose before
oh my god it’s a safe stable delicious
thing to cook and it’s always on a
crispy skin got cooked through so just
pulled off the bone delicious but I
would have one third in the neck part
and then I put the other 2/3 in a dish
and go crispy style bottom of the oven
crispy stuffing and then in the burette
law as we soft and stodgy and flavor
so um so that’s that should take some
more questions from you lovely people
let’s fast forward to all you lovely
folks ok hello from Indonesia we’ve got
people from all around the world here
hello Jamie
Chinese love to you I so I’ve got a
Muslim friend coming around for holiday
how should I prepare turkey that suits
for all I’m not an expert on Muslim
cooking I imagine it has to be hello and
have a little look up I’m not a
specialist I won’t try and answer that
cause I’ll get in trouble so again we
talk about giblets don’t give these to
the dog these are too good ok so lovely
people of the world okay so when we did
our research this year we found out that
a very extraordinarily loved proportion
of you people were forgetting the
giblets inside there when you bought it
when you buy your turkey or your goose
or your chicken big chicken look in the
cavity get in there
open it up and go and have a look in
there and have a bloody good look for
the giblets and a lot of you are cooking
your meat and when you’re carving it and
when it’s cold the next day you’re
finding them ok it’s a problem now in
here we’ve got heart Nick we have got
kidneys liver guys this is the holy
grail of real cooking do not throw this
away right put it in the bottom of the
tray roast it with the bird on top and
it will give you the most incredible
gravy in return ok think about oxtail
and the beautiful sweet flavor that you
get from a nod to tail you get that from
a turkey neck is unbelievable do not
throw this away to have a little search
for this if they haven’t if the butcher
hasn’t given to you ask them for it and
this is where the authentic taste of
Christmas comes from ok so very very
important do you feel that that’s
explained enough
but I think in this day and age we’re
all a bit funny about me you know 4050
years ago most of us were used to go in
the butchers we were very streetwise
about food what it looks like raw with a
head on with feathers on in this day and
age people just see things in packets so
like giblets do freak people out they
freaked people out guys but like if this
was like you know if this was I don’t
know like a fashion item this is like
the blingy like handbag right this is
they’re really important so funny they
may look don’t throw them away okay next
question hi from back batcave NC I need
a holiday dessert for my pre-diabetic I
think is just it for a pre-diabetic it
up to desserts in a minute I think and
thank you for answering my question
bless you that’s from Sabrina love you
lots hello from Japan ah
arigato give you this gap hmm
June is your love here sorry norway’s
here this is C this is the great thing
about the internet we’ve got people from
all over the world so guys there’s a lot
of you from around the world and I’m
gonna get to figure big you up and give
you some stuff tell me the one thing
from your country that makes Christmas
or the holiday season special tell me
what one dish makes your Christmas or
holiday season really special
let’s get those coming down in the
answers now and I’ll start shouting your
names out and the dish that you’re
talking about darling I’m glad you hear
about vegetarian and vegan okay well
this is exciting because on vegetarian
and vegan so let’s get the turkey on a
picture for this one so look I think
I’ve become much more passionate and
excited about vegetarianism
vegan stuff in the last few years we’ve
built a whole world on Jamie Oliver calm
that with vegetarian and vegan options
so have a little look on Jamie Lord calm
we’ve worked really hard to give you a
lovely array of stuff that’s really
really exciting and go over now look and
big-time I think as a company and a
group of people we’re trying to push
more veggie vegan options because
whether you eat me or not it’s a great
thing to do
cloud-based is definitely the way
forward so thanks for that ok so let’s
talk Pavel Oliver from Campbell Baron
from Australia there’s to believe that
leezak Lisp leader Christmas classics
lots of love from Australia Australia
pavlova nice roast beef from Tracy Tracy
tell me where you come from darling Sifu
from Australia the Australians have
kicked in now with full effect hello
from Costa Rica and the US I came he
didn’t tell me what your favorite meal
was you like Christmas when I French
Gennaro at cold prawns in Australia guys
tell me what your favorite in the
comments box below tell me what your
favorite Christmas dish is and where you
come from because Athena you told me
crayfish so I’m gonna guess that you’re
either Swedish or Greece Greek sorry
what else we’ve got
do I do my Christmas shopping at Woolies
there was a good prawn recipe one second
that spiced beef from Eugene we’ve got
brined turkey and sweet potatoes and
marshmallows that’ll be American from
Nessa we have got cranberries from David
cranberries I like your detail
cranberries I know you do something well
with cranberries David tell me what you
do with them darling Turkey Berlin
potato salad and sausages very nice love
all that Canada tortilla do we know what
is and I should but I don’t
ten more tortillas we’ve got a lacks and
um and these cabbage with pork from
Greece nice that sounds lovely
Safra saffron buns from Sweden I love
this guys this is a pecan pie and from
America from Spain their favorite is the
roast lamb I love this I love it this is
what
was that question big bollocks sorry
quality’s a technical term for a
director and so which one you want to
read at Oakmont Romanian hi my name is
Angela and I am from Romania and we are
Brits living in Romania they’re not
remain in there in Romania Oh
they eat pork here Christmas what do you
suggest for a non to this traditional
roast my kids love sweet potato and
there’s lots of celeriac and fennel here
and we eat veggie four or five days a
week
well you’re gonna live a very long time
okay so Angela honestly try this bad boy
juice if you don’t want to go pork I
guarantee you the Romanians will have
juice right because every farm every
unspoiled farm will have geese they’re
the best security guards in the world
and delicious me great wild meat in the
sense that you know they eat a mixed
diet and they’re really healthy birds
they take a full year to grow properly
healthy bird I do this goose here I do
her about through just over three hours
at 170 degrees Celsius which is 350
Fahrenheit and the fat will come out
Java up in herbs and use that for the
rest of the year to start off soups and
stews and stuff but that will not let
you down char from Roma yeah dr. Bailey
he likes Peas and Venezuela best
Christmas dish is challah Halleck us
Halla cos I don’t know what that is it
sounds slightly Arabic but I’ll look
into that poppy seed roll and we got
past Elia couscous from Morocco see this
is why I love doing this how many people
we got we got we got thirteen thousand
people now and this is very exciting
Leicester City where do you think
Leicester City will be in the league
after business
around about the same areas Cambridge
United okay your roast turkey is my
favorite Christmas lunch by far
Melbourne Australia
bless you cherry hi guys so well I’ve
got the she asked me why I have look
I’ve gotta be honest like Christmas day
is going to be fairly meaty so we will
probably do a beautiful comfort food
sort of the Sonia cannelloni
something where I mean at this time of
year in Britain I did it a bit this
weekend actually using like conventional
in that well I shouldn’t say
conventional using things like pork
mince and beef mince but like getting in
game birds like partridge and present
and making like al-assad like a
Bolognese out of that and in turn into
lasagna or a cannelloni proper comfort
food and a big salad that for me kind of
feels like a perfect Christmas Eve
dinner because you can make it earlier
in the day you can whack it in but it is
chaos there’s kids going bonkers
everywhere it’s big flavor you can kind
of rift off the classic by using some
lovely game birds and game birds are
really ethical very natural I mean I
think one of the big problems of the
modern world is we we just can’t find
chicken pork beef chicken broth beer and
actually more wild it’s better for
everything and everybody we hi Jamie and
two years ago I celebrated Thanksgiving
and I’m an Italian and I use your recipe
turkey so thank you bless you that is a
Georgia bless you
Alexandra ciao we’ve got aliens are
coming in beautiful Zoe recipes for post
gastric surgery patient for Christmas
Wow Zoe I don’t know if I’m I imagine
anything not too chunky and not too much
of it and foods that probably don’t need
too much digesting but I’m not an expert
forgive me but certainly the Cappuccio
was invented by someone who’d had get in
problems in digesting so actually cooked
meat is more complex to digest than raw
so things like kapap cho and tartar but
like I’m not an expert so I can’t
pretend to them answer that one but
bless you either way
stewed beef sold out in my family this
year and they’re from Malaysia sounds
amazing Christmas for you and family and
happy crisps I’ll bless you thank you
that was from Karen thank you darling
where can you buy good quality meat in
London wow there’s a lot lot of good
butchers around I mean god it depends
what part of London you come from but I
think you’ll always tell by the way they
display it it shouldn’t mean shouldn’t
be hanging around in loads of blood
decent farmers markets will have some
good pictures you can often tell nearly
every part of London or all the world
will have a butcher that’s good
somewhere and the way you can tell is by
a how it looks be how they look and how
they present and see ask them a question
like where does that come from what
welfare is it is it free-range or not
have you got you know how you know has
it has a chicken being dry plucked or
not ask them a few questions like that
and if they don’t know the answer then
they’re not very good ok leftovers we
can talk about leftovers guys who are
watching now tell me eh I know your name
when you come up tell me where you come
from and tell me what you love to do
with your Christmas leftovers let’s get
amongst that so have you got a question
on leftovers
okay okay so obviously one of the
problems that we have about being global
in this day and age is that it’s
blooming cold here in Britain and Europe
pretty cold as well so for me like
leftover turkey even the humble sandwich
can be absolutely delicious unbelievable
but of course like doing stripping all
the meat off the bone and the skin and
putting it with really slow-cooked leeks
and carrots and creating a wonderful
little flower tiny bit of white wine and
stock and making a lovely blonde that
makes the most amazing stew you can
obviously do what you want with it but I
loved hanging into a pie really really
nice we’ve got Sarah here took my
singing Singapore noodles with leftover
turkey and cheese from Broadstairs
Deborah down cut down your polonaise
with leftovers who’s that from on
foodtube yeah we get the questions from
food Tube guys thank you very much
Australia they make fritters with all
the leftovers thanks mr Kennedy
leftovers in a slow cooker thank you
from Scotland DJ BBQs doing a turkey
channel very very nice
Joshua ball Jamie I love brandy butter
any ideas for a simple but awesome
recipe for it I know what you might say
makes a bit of brandy butter and sugar
all right yeah you’re absolutely right I
think when you beat that I think the key
is do like when you beat the when you
beat the sugar it’s good to use a
machine and a whisk and get it really
fluffy so so good whiskey like really
really good whiskey because you only
need a little bit they want a big bang
but only a little bit of quantity really
good butter I know so like in Britain
like go and get like the Duchy butter
which is grass-fed
and that beaten with sugar so it’s
fluffy and white and then we’re really
always like little tiny oh it’s just
unbelievable
okay leftover roast chicken mousse with
dried noodles we’ve got in Denmark we
have mrs. Tina we have pork roast and
bay leaves cooked in the oven sounds
delicious
nicest wicked vinegar as well al among
allamanda with hot cherry sauce God that
sounds good wobbling squeak from
Australia good cat Karen thank you
problem squeak if you don’t know what
bubbling squeak is that is leftover
potatoes and veg and greens but mainly
potatoes and you fry it in any leftover
fat to make this big potato cake which
bubbles and squeaks and makes that noise
hi from Germany we usually cut every
leftover up and freeze and put it in the
freezer well that’s a good idea it’s
actually frozen meat because you’re
probably gonna chew it after so frozen
meat actually it will keep well in the
freezer and you don’t want to waste so a
nice sensible idea they don’t have to
feel the pressure guys
take the pressure away and freeze it
wraps pies and sandwiches from Jenny
ting very nice
ah see here I’m desperately need your
big eggnog recipe please actually we’ve
just done an eggnog recipe has it gone
up yet no okay so big boy let’s just
where’s he gone where’s he gone okay I’m
back white not big boy and darling I’m
not gonna say big girl give me a little
bit so okay with the boys we’ve just
done the most fantastic twist on
chocolate eggnog it’s really good oh
it’s good when’s he coming out man I
mean look at him he’s gonna tell you
this is the voice of foodtube
sensible now hasn’t gone over a corny
couple of minutes but we know that you
know we’ve got so much money I’ll be
coming out very soon
do you know that’s not specific you are
unlocked you are now the editorial
standards of food Tube and Facebook live
is all pending on you because you
haven’t got the information it’s right
here
along with everything else yes well at
least give if you’re in control of this
channel why can’t you make up a time
yeah why can’t we do that just say oh we
came out on Friday 11th of December on
drinks tube okay so there you go
always nice to put fellow staff on on on
the line there thank you very much so we
got someone from Lebanon I believe I’m
Lebanese and I left Lebanon and I live
in Germany and I’m married to a German
and they love to cook sauerkraut and
rock curry are kinda a probably and
ghoulish goulash for Christmas and white
wine and cream and dessert gorgeous
German food is very good German food is
fantastic and no one really seems to
talk about it enough
okay let’s fast-forward to the end so
we’ve got that you’re gonna wire me up
but why do we have to wind up we’ve got
13,000 people listening Christmas Eve
live so much on Christmas Eve earlier
Jamie oh yes so them guys on Christmas
Eve I’m gonna be cooking at home like
really cooking at home for my Christmas
and if you want to come and join me I’ll
be live for like three or four hours
we’ll have some guests come in how many
how many more of these sessions are you
doing one a week we’ve got three more of
these sessions we’ll try and make them a
bit longer next time and because we’ll
go through things like carving how to
carve turkeys properly
we’ll put loads of theirs have a little
look on foodtube guys if you haven’t
subscribed to food tube it’s free
there’s a mazing talent on there cooks
art design chefs you name it we’ve got
amazing nearly 2 million people actually
go and sign up now go on YouTube go on
to food tube and subscribe we want to
get 2 million subscribers before the end
of the year and why is this important
because it’s partly about the future
also you know it’s free so getting high
numbers and people and eyes watching
what we do
it was really important otherwise we
just frankly can’t pay the bills and
it’s really really nice so we’re really
proud of everything everyone’s done to
finish you can order your turkey that’s
a nice one so guys this turkey and this
is not a paid-for advo by the way my
favorite turkey farmer in Britain is
Paul Kelly if you go to Kelly Turkey’s
coat UK write that down on there for me
don’t go Kelly turkeys : ok they’re the
best free-range organic turkeys they’re
unbelievable I don’t work for them I
don’t pay them and they ain’t paying me
nothing for it but they are great and
I’m bigging them up because they do what
they do really really well these are the
turkeys that only take about twenty six
minutes per kilo to cook they’re juicy
and delicious so there you go Kelly
turkeys co-taught UK I’m not sure it
broadcasts out the right way around it
looks the wrong way around to me but
that’s because I have got a reverse
screen so get one of his turkeys now’s
the time to order it and he only has
like ten thousand okay and they’re all
out I’ll show you some pictures I think
what’s really nice
of course there’s budget issues and
stuff for a lot of people but coz wait
because because Christmas is really
really important I mean look that’s that
stuff there’s Paul he wouldn’t he
wouldn’t trust him I mean look he just
sitting there him just can’t be standing
there in the middle of a forest he has
lots of dappled light turkeys love to be
outside and they’re absolutely beautiful
and they kind of come like that so like
I said I don’t work for this dude but I
do like to give credit where credit’s
due
and also Goodman’s this is black whales
bar for the goose Choi I mean I’m
telling you like my family wouldn’t have
me they wouldn’t let me stop doing
Turkey but they don’t want having both
so we have both Turkey
and goose on Christmas Day this is from
flat world farm and they’re very very
good you get those from barbacoa
butchery all his Goodman’s geese which
are very very good as well so look those
up and what would you guys we’re gonna
round up now I’m just gonna look at my
little thing okay so we’ve got loads and
loads and loads of brilliant holiday and
and Christmas recipes on foodtube we’ve
got loads on family food tube we’ve got
loads of drinks alcoholic
non-alcoholic on drinks tube so we’ll
put some links in the way I’ll put some
links in the comments now and pick that
up but there’s loads of work on into
there so feel free to use that guys I
think we’re just gonna say a little look
at what we’ve got going on here cooking
with my children is always fun dear
Jamie your recipes are my favourite I’ll
thanks Cameron common I’d like better
the goose than turkey stuffed goose neck
nice so that’s it guys you’ve been
you’ve been lovely yeah so we’re back
next Wednesday at 2 o’clock to be honest
at the week look out for the weekend as
we get closer to Christmas I’ll be
getting so excited so I’ll probably be
doing this on my own and just answering
questions with no agenda I’m a Bheema
jamás with my boy in the lightsabre
cos Star Wars is coming out and I want
to go and see Hunger Games this Friday
because it’s my wife’s birthday she’s 41
so she’s a bit depressed about that so I
need to get her a present and make her
happy because she was young about two
years ago and now she’s really old so
she’s getting a bit depressed about it
but to be honest I’m really old as well
if you’ve got any hints and tips from my
hair I’m having a bad hair day I’m
trying to grow my hair main reason being
because George told me to for any men
watching
it’s got to do what you’re told and so
that’s what I’m doing but I’m in between
stages so if you’ve got any hair and
beauty tips that’s lovely
god bless mr. Oliver all the best from
Adelaide thank you Michael J jury plea
PJ I don’t know what that means
hallo from Dubai and that’s from Nandini
so that’s it guys it’s been a pleasure
expect more of these and we’ll try and
be useful we’re gonna go live for like
three four hours on Christmas Eve that’s
a big one I’ll be attempting to convey
information we’ve got a big Christmas
special coming out on Christmas Eve on
channel 4 but also I think it’s Benny in
Australia as well so we’re looking out
for that and that’s it
lots of love it’s always amazing talking
to you guys and getting your feedback
we’ve got some love coming from Toronto
as well which is they’ll thank you okay
guys well until next time over and out
you’ve been amazing we’ll definitely
make this a bit more Christmasy checkout
by the way check out check out these
economy ball I think they’re called boon
cases and I don’t know who they are and
I don’t work for more take any cachito
from them this is the boom case go and
check them out on Instagram boom case
calm now go check them out boom case on
Instagram it’s basically a stereo and
you turn it on and you put your old
tunes in and it’s a backpack as well so
I can go running all right with Darth
Vader on my back reflective so great for
this time of year when it’s very dark
or even better a bit of a Adele hello
so that’s it and I really got to go now
I’ve got to go and do some filming for
foodtube until next time I love you very
much
you’re amazing what I will do an
unapologetic plug this is Jamie mag it’s
it’s a beautiful little mag it’s got
loads and loads of beautiful stories in
gorgeous paper and lovely stories
slightly longer stories really nice
photographic stories so this is the
where there’s – we do two Christmas
specials so this is the one that’s out
now and this is the one that’s just
about to come out and I’m going to plug
it because you know what there’s about
five of us that make this we never make
any money out of it but it’s an absolute
passion of us and we love it and it’s
lovely stories for myself and just
amazing artisans and experts from all
around the world so check it out because
there’s a whole load of stuff for
Christmas and party food and where do
you go
subscription there is a subscription
offer there’s a if you go to
jamieoliver.com there is a subscription
offer for this now and it’s to be honest
I never know how it works because it’s
so cheap I think it’s I can’t remember
but it’s a properly nice Christmas
present so if there’s someone you love
that loves food you can get first issue
wrap it in a little nice bottle of wine
or olive oil and it’s the gift that
keeps giving so made me think about that
sorry to plug but it’s a bit like plug
is you know it’s a nice thing I feel
happy to do it so until next time from
me and the turkey lots of love it’s been
emotional okay love you all god bless
having a Christmas off we are live and I
am receiving your questions thank you
very much
lovely to be here so I’m again a little
bit smarter not that smart but this
might and my hair looks like it’s being
dragged through a hedge backwards so not
good vibes today bad hair day we have
not I the team has made efforts to make
this Christmasy do you know what I mean
it’s not Christmasy
they’ve told me that basically this is
going to be an evolution right so it’s
gonna get more and more Christmasy as we
do more and more of these little videos
this time going live is for you so let’s
undo a button let’s loosen up
let’s hello to gnaw Award I’m going to
where you’re from Craig Moran we got get
cash for surveys Cory so hi all you
lovely people we’ve got six thousand
within literally a minute so let’s start
talking it’s Christmas holiday season
welcome to my world let’s go a little
bit wider yeah baby we’ve got a turkey
so we have a turkey here we have my
lovely team here who are going to be
taking your questions so so we’re going
to be taking questions for you keep the
questions coming up down here we’re
going alive on obviously Facebook but
we’re also going live on booty foodtube
the hi foodtubers Boyd oh so where
should we start
is Christmas very very exciting just to
kind of give you context lovely people
we’re literally coming towards 10,000
people watching live as we speak I’ve
got some free answerable questions I’m
going to be taking your questions here
we’re trying to focus today’s
conversation around the main centerpiece
that’s your turkey
oh that’s your goose and we can talk
about all those things but let’s just
think about it Christmas or the holiday
season is the time of year where most
people cook from fresh
like the world is cooking from fresh so
that comes with so many it’s a wonderful
time of year to celebrate foo but also
it’s very nerve-wracking time of year
even carving a bird cooking it right
under cooking it over cooking it what
turkey or thing to buy I’ve got a
vegetarian coming or I want to do a
spectacular vegetarian vegan festival
but you know let’s talk about all that
stuff it’s here for you so let’s just
get some questions going how do you make
a turkey juicy lots of love from
Hamilton well let’s talk about that
turkey and interestingly the turkey and
actually the the original meat of
Britain and many other parts of Europe
was the goose and these are a slower
growing bird and in sort of the 1920s
30s the turkey came you know pretty much
from America and was commercialized and
you can intensively cook these so for me
obviously I love an organic free-range
turkey and when you get a slower growing
breed of Turkey it has more fat between
the breasts which means it cooks much
quicker you get more flavor but let me
give you an example of the difference in
cooking time for a turkey that’s
free-range and a turkey that’s
intensively reared a free-range turkey
will be around 25 to 30 minutes per kilo
in cooking times
so obviously waivered times up by how
many kilos and that’s it I kind of
standard commercially raised intensively
raised turkey which is probably the vast
majority of turkeys is more like 40
minutes per kilo because it hasn’t got
the fat in the breast so that’s a
massive difference so those cooking
times I use I mean I have a lovely
free-range organic turkey I give it
about 26 minutes per kilo it’s really
really juicy in America they do brine
the turkey as well which gives it flavor
and juiciness so you can do that but
it’s another job if you’ve got a really
good turkey like this you don’t actually
have the same pressures and have to
brine it in fact I don’t bother so let’s
just take some more questions how can I
make my turkey so shining okay so this
here is literally just pan juices okay
so the natural
from it comes out of the pan you put a
little wine or little juices just to
scrape off that goodness and we just
brush that baste it as it’s cooking and
you get that lovely glaze if you want to
amplify that glaze of course you could
use a complimentary jam just with a
little water
cranberry just take a little cranberry
jelly or jam little water and just brush
that over you’ll get a sweetness from it
as well but remember anything sugary
will burn so it literally wants to
happen for the last 15 minutes of
cooking otherwise it will overpower but
it is nice to glaze a turkey but just
good basting walks off normally let’s
talk about we got Ange from Perth
Australia hello darling hey let’s go
back to here got questions coming in
hello Jamie I’m excited from Perth how
to make the best cranberry sauce to go
with Turkey okay that is from Teresa
John Pike trays I hope you’re well babe
and I said I’ll quick look we’ve got
15,000 people nearly and that’s great
how exciting a cranberry sauce you can
use frozen or fresh and you can just go
like a little sugar or honey water and
just take the cranberries down and then
balance the acidity of the fruit with
sweetness from the honey on sugar you
can of course embellish that with a
little lovely red wine sweet wine lovely
some people start by frying off some red
onions chopped up and a little butter
little pinch of cinnamon little kind of
Christmasy spices like five nutmeg and
then put your frozen cranberries in but
you know what we did a survey in the UK
not so long ago and just above 50% just
but they buy their cranberry Jam done
okay so let’s just talk about that for a
minute
if you’re one of those people that buys
a cranberry sauce you know what I don’t
blame you there’s enough going on
cranberry sauce is most complicated is
simple to buy it great so how can we
give you guys a little hack where we can
make a standard good cranberry sauce in
a jar better and the way I did it the
other day
was I took a little nubber butter put it
in a pan and then I fried it off and it
went to a nice and I put a stick of
cinnamon in and a 1 little Chinese
five-spice no star anis Tory and I fried
it off in butter and the butter sort of
went in and around the sort of cinnamon
and sort of made it all bubble up and
kind of open out and those flavors were
coming out then I slightly burned the
butter
okay good in a good way not a bad way I
burned the butter and then I added the
cranberry sauce from the jar and some
diced up Peel apple eating apple and one
Apple one jar cranberry sauce and those
butter and spices turned out okay
convenient product with three
ingredients into something that felt
really artisinal and really gorgeous and
of course the leftovers and sandwiches
was incredible one even taking someone
evident in the gravy to give an edge to
the gravy really nice so I hope that’s
useful to you let’s take some more
sources of girls do you want to give me
any questions from we on Twitter or food
cheesy stuffing recipe for mr. goose
okay let’s have a little look let’s
reposition for the goose goose work in
this current issue of Jamie Magazine
lovely chestnut cake on the front we
have a nice boost recipe here as well
with all the recipes bells and whistles
things let’s talk about stuffing for
goose so okay I have to be honest I
would only stuff it around the back here
okay so this is the neck here so you got
this flap of skin here that will come up
and I wouldn’t over stuff it
I would always I think we’re stuffing
the benefits of the stuffing are that
you would add flavor to the meat and
also add flavor to the tray which is
going to add flavor to your gravy so
basic stuffing at its most basic and we
know that a lot of people around the
world by packets of pre-made stuffing
that you add water to they’re all made
better by sweating off some
me like leeks or onions in a little
water and butter slowly slowly 20
minutes make it go so soft and tender
then you throw in either your pre bought
stuff which I don’t do but I know a lot
of you do do so that’s why I’m saying it
or stale bread now there’s two ways to
go on the stale bread you can just put
the brick crumbs in with some water and
just kind of let that go around the
lovely buttery onions we love to choose
a herb rosemary sage thyme anyone just
don’t mix it up go one choose one but
another way you can do is get your stale
bread
I might just pour milk on it that’s what
the Italians they pour milk on it and
just like it’s like a loofah
it’s just that sucks it up and then you
can wring it out and it becomes
incredibly creamy and so once you’ve got
that base of onions and bread you can
put dried fruit chopped up toasted nuts
bashed up you can kind of you know lace
it with a little spice or something here
and there and you can kind of make it
your own right so I would put a little
bit up the back here and it would be the
same on a turkey as well so fill that
out there then it doesn’t affect the
cooking time also what we want to
encourage is we don’t want to block up
the up the other end here if you have a
little look on the turkey what you don’t
want to do is fill that up with stuffing
right we air the hot air can still get
in there and it helps and aids the
cooking time but stuffing is great so
what I tend to do to finish that
conversation off is put 1/3 of it at the
back of the bird whether it’s a turkey
chicken or a goose which I love goose by
the way we’ve never had goose before
oh my god it’s a safe stable delicious
thing to cook and it’s always on a
crispy skin got cooked through so just
pulled off the bone delicious but I
would have one third in the neck part
and then I put the other 2/3 in a dish
and go crispy style bottom of the oven
crispy stuffing and then in the burette
law as we soft and stodgy and flavor
so um so that’s that should take some
more questions from you lovely people
let’s fast forward to all you lovely
folks ok hello from Indonesia we’ve got
people from all around the world here
hello Jamie
Chinese love to you I so I’ve got a
Muslim friend coming around for holiday
how should I prepare turkey that suits
for all I’m not an expert on Muslim
cooking I imagine it has to be hello and
have a little look up I’m not a
specialist I won’t try and answer that
cause I’ll get in trouble so again we
talk about giblets don’t give these to
the dog these are too good ok so lovely
people of the world okay so when we did
our research this year we found out that
a very extraordinarily loved proportion
of you people were forgetting the
giblets inside there when you bought it
when you buy your turkey or your goose
or your chicken big chicken look in the
cavity get in there
open it up and go and have a look in
there and have a bloody good look for
the giblets and a lot of you are cooking
your meat and when you’re carving it and
when it’s cold the next day you’re
finding them ok it’s a problem now in
here we’ve got heart Nick we have got
kidneys liver guys this is the holy
grail of real cooking do not throw this
away right put it in the bottom of the
tray roast it with the bird on top and
it will give you the most incredible
gravy in return ok think about oxtail
and the beautiful sweet flavor that you
get from a nod to tail you get that from
a turkey neck is unbelievable do not
throw this away to have a little search
for this if they haven’t if the butcher
hasn’t given to you ask them for it and
this is where the authentic taste of
Christmas comes from ok so very very
important do you feel that that’s
explained enough
but I think in this day and age we’re
all a bit funny about me you know 4050
years ago most of us were used to go in
the butchers we were very streetwise
about food what it looks like raw with a
head on with feathers on in this day and
age people just see things in packets so
like giblets do freak people out they
freaked people out guys but like if this
was like you know if this was I don’t
know like a fashion item this is like
the blingy like handbag right this is
they’re really important so funny they
may look don’t throw them away okay next
question hi from back batcave NC I need
a holiday dessert for my pre-diabetic I
think is just it for a pre-diabetic it
up to desserts in a minute I think and
thank you for answering my question
bless you that’s from Sabrina love you
lots hello from Japan ah
arigato give you this gap hmm
June is your love here sorry norway’s
here this is C this is the great thing
about the internet we’ve got people from
all over the world so guys there’s a lot
of you from around the world and I’m
gonna get to figure big you up and give
you some stuff tell me the one thing
from your country that makes Christmas
or the holiday season special tell me
what one dish makes your Christmas or
holiday season really special
let’s get those coming down in the
answers now and I’ll start shouting your
names out and the dish that you’re
talking about darling I’m glad you hear
about vegetarian and vegan okay well
this is exciting because on vegetarian
and vegan so let’s get the turkey on a
picture for this one so look I think
I’ve become much more passionate and
excited about vegetarianism
vegan stuff in the last few years we’ve
built a whole world on Jamie Oliver calm
that with vegetarian and vegan options
so have a little look on Jamie Lord calm
we’ve worked really hard to give you a
lovely array of stuff that’s really
really exciting and go over now look and
big-time I think as a company and a
group of people we’re trying to push
more veggie vegan options because
whether you eat me or not it’s a great
thing to do
cloud-based is definitely the way
forward so thanks for that ok so let’s
talk Pavel Oliver from Campbell Baron
from Australia there’s to believe that
leezak Lisp leader Christmas classics
lots of love from Australia Australia
pavlova nice roast beef from Tracy Tracy
tell me where you come from darling Sifu
from Australia the Australians have
kicked in now with full effect hello
from Costa Rica and the US I came he
didn’t tell me what your favorite meal
was you like Christmas when I French
Gennaro at cold prawns in Australia guys
tell me what your favorite in the
comments box below tell me what your
favorite Christmas dish is and where you
come from because Athena you told me
crayfish so I’m gonna guess that you’re
either Swedish or Greece Greek sorry
what else we’ve got
do I do my Christmas shopping at Woolies
there was a good prawn recipe one second
that spiced beef from Eugene we’ve got
brined turkey and sweet potatoes and
marshmallows that’ll be American from
Nessa we have got cranberries from David
cranberries I like your detail
cranberries I know you do something well
with cranberries David tell me what you
do with them darling Turkey Berlin
potato salad and sausages very nice love
all that Canada tortilla do we know what
is and I should but I don’t
ten more tortillas we’ve got a lacks and
um and these cabbage with pork from
Greece nice that sounds lovely
Safra saffron buns from Sweden I love
this guys this is a pecan pie and from
America from Spain their favorite is the
roast lamb I love this I love it this is
what
was that question big bollocks sorry
quality’s a technical term for a
director and so which one you want to
read at Oakmont Romanian hi my name is
Angela and I am from Romania and we are
Brits living in Romania they’re not
remain in there in Romania Oh
they eat pork here Christmas what do you
suggest for a non to this traditional
roast my kids love sweet potato and
there’s lots of celeriac and fennel here
and we eat veggie four or five days a
week
well you’re gonna live a very long time
okay so Angela honestly try this bad boy
juice if you don’t want to go pork I
guarantee you the Romanians will have
juice right because every farm every
unspoiled farm will have geese they’re
the best security guards in the world
and delicious me great wild meat in the
sense that you know they eat a mixed
diet and they’re really healthy birds
they take a full year to grow properly
healthy bird I do this goose here I do
her about through just over three hours
at 170 degrees Celsius which is 350
Fahrenheit and the fat will come out
Java up in herbs and use that for the
rest of the year to start off soups and
stews and stuff but that will not let
you down char from Roma yeah dr. Bailey
he likes Peas and Venezuela best
Christmas dish is challah Halleck us
Halla cos I don’t know what that is it
sounds slightly Arabic but I’ll look
into that poppy seed roll and we got
past Elia couscous from Morocco see this
is why I love doing this how many people
we got we got we got thirteen thousand
people now and this is very exciting
Leicester City where do you think
Leicester City will be in the league
after business
around about the same areas Cambridge
United okay your roast turkey is my
favorite Christmas lunch by far
Melbourne Australia
bless you cherry hi guys so well I’ve
got the she asked me why I have look
I’ve gotta be honest like Christmas day
is going to be fairly meaty so we will
probably do a beautiful comfort food
sort of the Sonia cannelloni
something where I mean at this time of
year in Britain I did it a bit this
weekend actually using like conventional
in that well I shouldn’t say
conventional using things like pork
mince and beef mince but like getting in
game birds like partridge and present
and making like al-assad like a
Bolognese out of that and in turn into
lasagna or a cannelloni proper comfort
food and a big salad that for me kind of
feels like a perfect Christmas Eve
dinner because you can make it earlier
in the day you can whack it in but it is
chaos there’s kids going bonkers
everywhere it’s big flavor you can kind
of rift off the classic by using some
lovely game birds and game birds are
really ethical very natural I mean I
think one of the big problems of the
modern world is we we just can’t find
chicken pork beef chicken broth beer and
actually more wild it’s better for
everything and everybody we hi Jamie and
two years ago I celebrated Thanksgiving
and I’m an Italian and I use your recipe
turkey so thank you bless you that is a
Georgia bless you
Alexandra ciao we’ve got aliens are
coming in beautiful Zoe recipes for post
gastric surgery patient for Christmas
Wow Zoe I don’t know if I’m I imagine
anything not too chunky and not too much
of it and foods that probably don’t need
too much digesting but I’m not an expert
forgive me but certainly the Cappuccio
was invented by someone who’d had get in
problems in digesting so actually cooked
meat is more complex to digest than raw
so things like kapap cho and tartar but
like I’m not an expert so I can’t
pretend to them answer that one but
bless you either way
stewed beef sold out in my family this
year and they’re from Malaysia sounds
amazing Christmas for you and family and
happy crisps I’ll bless you thank you
that was from Karen thank you darling
where can you buy good quality meat in
London wow there’s a lot lot of good
butchers around I mean god it depends
what part of London you come from but I
think you’ll always tell by the way they
display it it shouldn’t mean shouldn’t
be hanging around in loads of blood
decent farmers markets will have some
good pictures you can often tell nearly
every part of London or all the world
will have a butcher that’s good
somewhere and the way you can tell is by
a how it looks be how they look and how
they present and see ask them a question
like where does that come from what
welfare is it is it free-range or not
have you got you know how you know has
it has a chicken being dry plucked or
not ask them a few questions like that
and if they don’t know the answer then
they’re not very good ok leftovers we
can talk about leftovers guys who are
watching now tell me eh I know your name
when you come up tell me where you come
from and tell me what you love to do
with your Christmas leftovers let’s get
amongst that so have you got a question
on leftovers
okay okay so obviously one of the
problems that we have about being global
in this day and age is that it’s
blooming cold here in Britain and Europe
pretty cold as well so for me like
leftover turkey even the humble sandwich
can be absolutely delicious unbelievable
but of course like doing stripping all
the meat off the bone and the skin and
putting it with really slow-cooked leeks
and carrots and creating a wonderful
little flower tiny bit of white wine and
stock and making a lovely blonde that
makes the most amazing stew you can
obviously do what you want with it but I
loved hanging into a pie really really
nice we’ve got Sarah here took my
singing Singapore noodles with leftover
turkey and cheese from Broadstairs
Deborah down cut down your polonaise
with leftovers who’s that from on
foodtube yeah we get the questions from
food Tube guys thank you very much
Australia they make fritters with all
the leftovers thanks mr Kennedy
leftovers in a slow cooker thank you
from Scotland DJ BBQs doing a turkey
channel very very nice
Joshua ball Jamie I love brandy butter
any ideas for a simple but awesome
recipe for it I know what you might say
makes a bit of brandy butter and sugar
all right yeah you’re absolutely right I
think when you beat that I think the key
is do like when you beat the when you
beat the sugar it’s good to use a
machine and a whisk and get it really
fluffy so so good whiskey like really
really good whiskey because you only
need a little bit they want a big bang
but only a little bit of quantity really
good butter I know so like in Britain
like go and get like the Duchy butter
which is grass-fed
and that beaten with sugar so it’s
fluffy and white and then we’re really
always like little tiny oh it’s just
unbelievable
okay leftover roast chicken mousse with
dried noodles we’ve got in Denmark we
have mrs. Tina we have pork roast and
bay leaves cooked in the oven sounds
delicious
nicest wicked vinegar as well al among
allamanda with hot cherry sauce God that
sounds good wobbling squeak from
Australia good cat Karen thank you
problem squeak if you don’t know what
bubbling squeak is that is leftover
potatoes and veg and greens but mainly
potatoes and you fry it in any leftover
fat to make this big potato cake which
bubbles and squeaks and makes that noise
hi from Germany we usually cut every
leftover up and freeze and put it in the
freezer well that’s a good idea it’s
actually frozen meat because you’re
probably gonna chew it after so frozen
meat actually it will keep well in the
freezer and you don’t want to waste so a
nice sensible idea they don’t have to
feel the pressure guys
take the pressure away and freeze it
wraps pies and sandwiches from Jenny
ting very nice
ah see here I’m desperately need your
big eggnog recipe please actually we’ve
just done an eggnog recipe has it gone
up yet no okay so big boy let’s just
where’s he gone where’s he gone okay I’m
back white not big boy and darling I’m
not gonna say big girl give me a little
bit so okay with the boys we’ve just
done the most fantastic twist on
chocolate eggnog it’s really good oh
it’s good when’s he coming out man I
mean look at him he’s gonna tell you
this is the voice of foodtube
sensible now hasn’t gone over a corny
couple of minutes but we know that you
know we’ve got so much money I’ll be
coming out very soon
do you know that’s not specific you are
unlocked you are now the editorial
standards of food Tube and Facebook live
is all pending on you because you
haven’t got the information it’s right
here
along with everything else yes well at
least give if you’re in control of this
channel why can’t you make up a time
yeah why can’t we do that just say oh we
came out on Friday 11th of December on
drinks tube okay so there you go
always nice to put fellow staff on on on
the line there thank you very much so we
got someone from Lebanon I believe I’m
Lebanese and I left Lebanon and I live
in Germany and I’m married to a German
and they love to cook sauerkraut and
rock curry are kinda a probably and
ghoulish goulash for Christmas and white
wine and cream and dessert gorgeous
German food is very good German food is
fantastic and no one really seems to
talk about it enough
okay let’s fast-forward to the end so
we’ve got that you’re gonna wire me up
but why do we have to wind up we’ve got
13,000 people listening Christmas Eve
live so much on Christmas Eve earlier
Jamie oh yes so them guys on Christmas
Eve I’m gonna be cooking at home like
really cooking at home for my Christmas
and if you want to come and join me I’ll
be live for like three or four hours
we’ll have some guests come in how many
how many more of these sessions are you
doing one a week we’ve got three more of
these sessions we’ll try and make them a
bit longer next time and because we’ll
go through things like carving how to
carve turkeys properly
we’ll put loads of theirs have a little
look on foodtube guys if you haven’t
subscribed to food tube it’s free
there’s a mazing talent on there cooks
art design chefs you name it we’ve got
amazing nearly 2 million people actually
go and sign up now go on YouTube go on
to food tube and subscribe we want to
get 2 million subscribers before the end
of the year and why is this important
because it’s partly about the future
also you know it’s free so getting high
numbers and people and eyes watching
what we do
it was really important otherwise we
just frankly can’t pay the bills and
it’s really really nice so we’re really
proud of everything everyone’s done to
finish you can order your turkey that’s
a nice one so guys this turkey and this
is not a paid-for advo by the way my
favorite turkey farmer in Britain is
Paul Kelly if you go to Kelly Turkey’s
coat UK write that down on there for me
don’t go Kelly turkeys : ok they’re the
best free-range organic turkeys they’re
unbelievable I don’t work for them I
don’t pay them and they ain’t paying me
nothing for it but they are great and
I’m bigging them up because they do what
they do really really well these are the
turkeys that only take about twenty six
minutes per kilo to cook they’re juicy
and delicious so there you go Kelly
turkeys co-taught UK I’m not sure it
broadcasts out the right way around it
looks the wrong way around to me but
that’s because I have got a reverse
screen so get one of his turkeys now’s
the time to order it and he only has
like ten thousand okay and they’re all
out I’ll show you some pictures I think
what’s really nice
of course there’s budget issues and
stuff for a lot of people but coz wait
because because Christmas is really
really important I mean look that’s that
stuff there’s Paul he wouldn’t he
wouldn’t trust him I mean look he just
sitting there him just can’t be standing
there in the middle of a forest he has
lots of dappled light turkeys love to be
outside and they’re absolutely beautiful
and they kind of come like that so like
I said I don’t work for this dude but I
do like to give credit where credit’s
due
and also Goodman’s this is black whales
bar for the goose Choi I mean I’m
telling you like my family wouldn’t have
me they wouldn’t let me stop doing
Turkey but they don’t want having both
so we have both Turkey
and goose on Christmas Day this is from
flat world farm and they’re very very
good you get those from barbacoa
butchery all his Goodman’s geese which
are very very good as well so look those
up and what would you guys we’re gonna
round up now I’m just gonna look at my
little thing okay so we’ve got loads and
loads and loads of brilliant holiday and
and Christmas recipes on foodtube we’ve
got loads on family food tube we’ve got
loads of drinks alcoholic
non-alcoholic on drinks tube so we’ll
put some links in the way I’ll put some
links in the comments now and pick that
up but there’s loads of work on into
there so feel free to use that guys I
think we’re just gonna say a little look
at what we’ve got going on here cooking
with my children is always fun dear
Jamie your recipes are my favourite I’ll
thanks Cameron common I’d like better
the goose than turkey stuffed goose neck
nice so that’s it guys you’ve been
you’ve been lovely yeah so we’re back
next Wednesday at 2 o’clock to be honest
at the week look out for the weekend as
we get closer to Christmas I’ll be
getting so excited so I’ll probably be
doing this on my own and just answering
questions with no agenda I’m a Bheema
jamás with my boy in the lightsabre
cos Star Wars is coming out and I want
to go and see Hunger Games this Friday
because it’s my wife’s birthday she’s 41
so she’s a bit depressed about that so I
need to get her a present and make her
happy because she was young about two
years ago and now she’s really old so
she’s getting a bit depressed about it
but to be honest I’m really old as well
if you’ve got any hints and tips from my
hair I’m having a bad hair day I’m
trying to grow my hair main reason being
because George told me to for any men
watching
it’s got to do what you’re told and so
that’s what I’m doing but I’m in between
stages so if you’ve got any hair and
beauty tips that’s lovely
god bless mr. Oliver all the best from
Adelaide thank you Michael J jury plea
PJ I don’t know what that means
hallo from Dubai and that’s from Nandini
so that’s it guys it’s been a pleasure
expect more of these and we’ll try and
be useful we’re gonna go live for like
three four hours on Christmas Eve that’s
a big one I’ll be attempting to convey
information we’ve got a big Christmas
special coming out on Christmas Eve on
channel 4 but also I think it’s Benny in
Australia as well so we’re looking out
for that and that’s it
lots of love it’s always amazing talking
to you guys and getting your feedback
we’ve got some love coming from Toronto
as well which is they’ll thank you okay
guys well until next time over and out
you’ve been amazing we’ll definitely
make this a bit more Christmasy checkout
by the way check out check out these
economy ball I think they’re called boon
cases and I don’t know who they are and
I don’t work for more take any cachito
from them this is the boom case go and
check them out on Instagram boom case
calm now go check them out boom case on
Instagram it’s basically a stereo and
you turn it on and you put your old
tunes in and it’s a backpack as well so
I can go running all right with Darth
Vader on my back reflective so great for
this time of year when it’s very dark
or even better a bit of a Adele hello
so that’s it and I really got to go now
I’ve got to go and do some filming for
foodtube until next time I love you very
much
you’re amazing what I will do an
unapologetic plug this is Jamie mag it’s
it’s a beautiful little mag it’s got
loads and loads of beautiful stories in
gorgeous paper and lovely stories
slightly longer stories really nice
photographic stories so this is the
where there’s – we do two Christmas
specials so this is the one that’s out
now and this is the one that’s just
about to come out and I’m going to plug
it because you know what there’s about
five of us that make this we never make
any money out of it but it’s an absolute
passion of us and we love it and it’s
lovely stories for myself and just
amazing artisans and experts from all
around the world so check it out because
there’s a whole load of stuff for
Christmas and party food and where do
you go
subscription there is a subscription
offer there’s a if you go to
jamieoliver.com there is a subscription
offer for this now and it’s to be honest
I never know how it works because it’s
so cheap I think it’s I can’t remember
but it’s a properly nice Christmas
present so if there’s someone you love
that loves food you can get first issue
wrap it in a little nice bottle of wine
or olive oil and it’s the gift that
keeps giving so made me think about that
sorry to plug but it’s a bit like plug
is you know it’s a nice thing I feel
happy to do it so until next time from
me and the turkey lots of love it’s been
emotional okay love you all god bless
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