All language subtitles for Mary.Berrys.Highland.Christmas.2023.1080p.WEBRip.x264-CBFM

What an amazing view.

A true picture of Scotland.

TRAIN WHISTLE BLOWS

The Christmas holidays
always feel magical to me...

The smell is amazing.

..and this year,
I'm kicking them off in style

as I take a very special trip
to Scotland.

My mother was a Scot, and I remember
many happy holidays with her,

then with my children.

So it is wonderful to be back here
in the Highlands

for my own Christmas.

I'll be meeting up with
some familiar faces...

You're in your Christmas jumper.
Very smart.

Oh, thank you. I appreciate that!

Mary!

You promised a surprise,
but this is magical.

..enjoying some festive fun...

Hyah!

It is Christmas, after all.

Yes, OK!

Och, aye! Och, aye!

..and I'll be sharing some of
my favourite indulgent dishes...

That is delicious. Mmm!

..that can be enjoyed at any time
over the Christmas holiday.

Oh, it's put me in
the Christmas mood already.

Perfect for treating yourself...

If it gets in my hair,
I'll smell of Christmas!

..or sharing with others.

Happy Christmas!
Happy Christmas! Merry Christmas!

Ohh!

..to make every day
feel like Christmas.

They're absolutely beautiful!

I'm going round the corner
to finish this,

and you needn't watch me!

Look at the steam!

What a wonderful way
to start my Highland Christmas.

And I can see snow in the distance!

PLAYS: Scotland The Brave

TRAIN WHISTLE TOOTS

I've always been exceedingly proud
of my Scottish heritage,

and where better to have
a family Christmas break

than the Highlands of Scotland?

During my visit, I'll be rustling up
some Scottish-inspired dishes,

including my show-stopping
Christmas cranachan wreath,

warming Highland pie,
great for sharing,

classic cheese fondue
with a very special twist,

my rich chocolatey buche de Noel,

and many more recipes to enjoy
over the festive season.

This isn't going to go well, is it?

For Scottish tennis legend
Sir Andy Murray,

the festive season's a busy one.
Yes!

When he's not competing on court
or spending time with family,

he helps run Cromlix House,
his country hotel near Dunblane.

So what do you think of
the Christmas jumper this year?

Very colourful!
And that...llamas that are on it?

Yeah, I think it says
"la la llama" on it, so...

That's the clue!

Quite modest for you.
I've seen far worse than that.

And his granny Shirley tells me
whilst he's an ace on court,

he's not on top of his game
in the kitchen.

So I'm here to help.

It's really lovely for me
to be here.

It's a glorious hotel.

Oh, thank you.
Thanks so much for coming.

And you're in your Christmas jumper.
Very smart.

Oh, thank you! I appreciate that.

We do get right into it.

Everyone's got
their Christmas jumpers on

and we see who can produce
the worst one every year.

Now, you told me that
Andy is not the greatest cook.

That is true.

I think now he's got a large family

that he could do just a little bit
more to help in the kitchen

instead of just producing
eggy bagels.

Yeah, eggy bagels
is my speciality at home,

which consists of me
taking the bagels out of the packet,

popping them in the toaster,

frying an egg, and then
brown sauce on the top.

Yeah. To do one thing well is good.

Granny, you're quite a cook,
and famous for your shortbread. Yes.

And you make it for the hotel? I do.

I have been making it for
more years than I care to remember.

When we would go to tournaments
all over the world,

if Gran came to watch us,

she would bring
a tin of her shortbread.

You were always very keen
to get the tin back, my mum said.

Your shortbread never lasted long.

But, yeah, we always made sure
the tin came home.

It looks so crisp and sugary.

Can I help myself? Of course!

Sheer perfection.

So crisp and lovely and buttery.
Thank you very much.

It's full of all the wrong things!

Not what athletes like Andy
should really be eating,

but he's very fond of it.

Can I get stuck in?

You're not on your training diet?

I'm not, no.

I hope my coaches don't see this.

Well, eggy bagel is
a fairly simple breakfast,

but I'm going to up your game.

OK. Are you ready? I am.
I'm a little bit nervous about this.

Please go very easy on me.

Treat me like I'm a child in there.

Yeah. A competitive child?
A competitive child, yeah!

THEY LAUGH

While Granny has a cup of tea,

Andy and I are off
to the hotel kitchen to make

my hearty smoked haddock kedgeree.

Andy, I'm going to teach you

one of my all-time
favourite breakfasts.

We're going to cook this
in a very simple way.

We'll start by preparing
400g of skinned haddock

on a foil baking sheet.

So if you can cut that lemon
maybe into about four slices.

Cut the lemon?
I think I can do that.

I think I'll be OK with that.
Let's see.

Put it all across the top there.

Arrange slices of lemon
on the haddock,

squeezing the remaining juice,
and top with butter before wrapping.

Can I do this, then? Yeah.

Oh! You're being very keen!

That's right. You tell me
if I'm doing it wrong.

You've done it beautifully.

Thank you. Very good.

And that bit, so it doesn't
come out of the end.

In it goes to bake at 180 fan

for 15 to 18 minutes.

So when we make the kedgeree,
that's breakfast sorted.

What sort of things will you have
for your Christmas dinner?

The family will have turkey,
roast potatoes, all that stuff,

but I've started in the last
couple of years having sushi

for my Christmas lunch.

I got in trouble for it
when I suggested it,

but it's my favourite meal, so...
I think it's no comment. OK!

Right! So onwards and upwards!

Heat a tablespoon of
olive oil and butter on high

before adding two chopped onions.

And this is finely chopped,

and you've got away
without having to chop this,

because I did not want you
weeping over there. No.

Lucky you. Got it done for you.
OK, thank you for that.

In goes the onion.

So give that a good stir...
OK, I'll give it a stir...

..and with the other hand,
hold the pan,

because otherwise
it can easily slip.

Yeah, that's a good tip for me.
And it might come on me. Yeah!

And now in with the spices.

Two teaspoons of cumin
and ground coriander

and one teaspoon of turmeric gives
the kedgeree that classic flavour.

I've got a clove of garlic.
OK. In that goes.

I feel like you're doing most of the
work here and I'm just sort of...

Ah, but you're the manager, look
at it. You're keeping an eye on it.

Then a couple of bay leaves,
300g of basmati rice,

pepper and salt
and 600ml of vegetable stock,

but add more if needed.

Then we turn the heat down
and it will gently simmer.

So am I just leaving...
I'm leaving this now?

Yes, you are.

That's one of the things I would say
I find difficult in the kitchen,

is just leaving stuff alone.

I always want to be prodding and...
But wait a moment.

You only do bagels and egg! I mean,
it's not too demanding, is it?!

While Andy focuses on leaving the
kedgeree alone for 12 to 15 minutes,

that's just enough time
to check on the fish.

I can hear it gently sizzling.

Is that a good thing?

That's a good thing.

The haddock should flake easily
into delicious, buttery chunks.

OK, so small enough
to fit in your mouth.

OK. You've got the hang of it
beautifully. That's it.

So you have four children? Yeah.

What ages are they?

I've got two, four, six and seven.

We've just had a couple of
their birthdays, so it's hard

to keep track of the ages sometimes.

They must be pretty proud
underneath it all.

Erm...I'm not sure about that.

The seven-year-old is already
a little bit embarrassed by me,

like when I drop her
at the school gates,

"Give me a hug to say goodbye,
a little kiss," and she's like,

"No, Daddy, get back in the car!
You're so embarrassing!"

Dads can be a little bit
embarrassing.

Yes. She doesn't really like
the dad jokes

I've got...
I've got an Andy Murray one.

What time does Andy Murray
go to bed?

Ten-ish.

Ten-ish. OK. Yeah.

What's the matter with you?

CREW LAUGH

I'm going to put the spinach in now.

Stir in 75g of baby spinach

and four tablespoons of
double cream.

Could you chop a bit of parsley?
I'll get it for you.

Oh, goodness. Here we are.

We've got parsley and dill. OK.

Around a tablespoon of each will do.

I'm going to do this so wrong!

My... I'll just go for it.

Let's see. That's just perfect.
Keep your fingers above the knife.

OK. Otherwise you lose them!

You almost look like a chef at work.

In a Christmas jumper!

That's it. I'm detecting
a bit of sarcasm there, Mary.

No, no, there was no sarcasm!

Those gorgeous, buttery haddock
pieces can be added to the mixture.

So do I need to be
more gentle with this now?

You've got the idea already.

You see? That's perfect.

I'm dropping it all out the edge
now. That's all right.

Good, I've got an extra bit!

Look who's coming.

Hello! Hello! How's it going?

Look at that. Can you believe it?

That was all my work.
Did you make all that?

Yeah. All of it! Yeah.
Oh, my goodness.

And can you remember
what you did, though?

Garnish the kedgeree by
quartering four soft-boiled eggs.

And so just lift them on the top...

Oh!

ANDY LAUGHS

It looks a bit higgledy-piggledy,
but it'll taste good.

It's all over my fingers.
All over your fingers, yeah.

A little bit of finesse. Yeah.
Well, you do that in your tennis.

I do, yeah. So a little more
finesse in the eggs. OK!

THEY LAUGH

Scatter the herbs,
And now to taste.

Let's hope it's good enough

to add to Andy's cooking repertoire
of one recipe.

Mmm! Mmm.

That is delicious.

Well, you've been a joy to teach,
and well done.

Thank you. And I hope you make it

when you get home.
I'll give it a go.

My mother was a Scot, and one of
her great favourites was cranachan,

and I've taken a bit of a twist
on it with my pavlova.

For those who haven't tried
the traditional Scottish dessert

cranachan, it consists
of porridge oats, berries,

whipped cream
and of course whisky.

But I'm doing something
quite different -

I'm putting it in my pavlova.

This is a stunning show-stopper,
but deceptively simple to make.

Start by preheating the oven
to 140 degrees

and whisking six large egg whites on
full speed until light and frothy.

Now, you see, it doesn't really hold
its shape.

It looks like cloud.

So when it's at that shape,
I'm going to start adding the sugar.

Add 350g of caster sugar
a little at a time

so that the sugar gets completely
incorporated into the egg whites.

Look at that.
It's holding its shape.

Up like that.

I know you want me to tip
the bowl on top of my head.

I'm not going to do that,
because it could drop.

But you can see
it's really, really firm.

That's what you're aiming at.

It's not difficult.

Mix one teaspoon
of white wine vinegar

with a teaspoonful of cornflour.

Add to the egg whites to give
the pavlova a lovely gooey centre.

Every scrap going in there.

Make sure it's really well mixed.

And look at that.

Beautiful.

Draw a 30cm circle
on non-stick paper

and then a 15cm circle
in the centre to use as your guide

for that delicious pavlova mixture.

Very often I've got a pavlova
or a meringue all ready to fill,

because you never know
who's going to come,

you want to make a special pud,

and this is just
a perfect way of serving it.

I'm making this a wreath shape,

because it's so easy to cut
pieces off it, sort of wedges,

whereas if you make two big circles,
it crumbles,

it doesn't look as good
when it gets to the plate,

but I promise this will.

Now scoop out a shallow trench
in the pavlova

for the cranachan to sit in.

And believe it or not,
because we've done

the meringue part perfectly,
that won't move.

What does happen
when you put it in the oven,

it gets a few cracks.

Now, there's no need
for you to weep about that.

Part of the charm of a pavlova
is the little cracks.

Don't worry.
It all looks home-made,

it looks beautiful, looks tempting.

I think everybody's going to say,

"Yes, please, and may I have
a second helping?"

That beautiful pavlova wreath
can now be put in the oven

and immediately
drop the temperature to 120 fan

and bake for one hour, 15 minutes.

Once crisp and cooked,

leave in the oven to cool.

Just enough time
to finish decorating my tree!

And there it is.

Looks pretty good, doesn't it?

So to the cranachan.

I've got a pan here
and I'm going to toast the oats

and the light muscovado sugar.

So just a good knob of butter...

Do you think the knife's
quite big enough?!

That's it.
Good knob of butter in the pan.

Fry 75g of porridge oats
and 25g of sugar

until the sugar has caramelised
around the oats,

giving them that
light golden colour.

So put this to one side,
let it get stone cold,

and then we'll be adding it
to the whipped cream and whisky.

Whip 600ml of rich double cream

before adding two tablespoons
of whisky.

The smell alone is knocking me out.

That's it.

Stir in two-thirds of
the crunchy caramelised oats.

I'm going to add
half the raspberries.

They're really beautiful.

Fold those in very carefully.

That's it.

And all I have to do now
is to fill my pavlova.

This is the bit that I like so much.

It's sort of a bit like
being in the theatre, isn't it?

Doing the final act.

Then arrange the berries
and pomegranate seeds

like precious stones on the wreath,

with a final sprinkling
of those caramelised oats.

And then you might think
this is a bit over the top,

but I thought I would like
to see some Christmas trees.

So I've got here a rosemary plant.

I'm going to just pinch out...

Just have a bit of imagination here.

Pinch out little Christmas trees.

Just put them in here like this.

A snowy dusting of icing sugar
before the all-important taste test.

Bit of crunchy...

There it is.

Sheer heaven!

Just look at that sponginess
in the middle,

the lightness of the touch.

I'm going round the corner to finish
this, and you needn't watch me!

We spent a lot of holidays
in Scotland,

and sometimes we'd come up sort of
early summer with our children.

They loved the space.

Lots of picnics, lots of walks,
lots of happy times together.

I'm always happiest amongst
the hustle and bustle

of friends and family,

and my any-time smoked salmon
and guacamole bites

are perfect when people visit
during the holiday.

They're delicious
and so quick and easy to make.

The base of a canape,
to my mind, should be crisp.

So what better than
crisp fried bread?

I like brown bread,
but white works just as well too.

Take a cutter, press it down firmly
and give it a twist and then out.

Use a cutter to stamp out
five rounds from each slice.

If you haven't got one,
you could just use perhaps a glass

just like that.

Surprisingly, it works just as well.

That's it.

Heat a touch of oil in a pan.

And for flavour, some butter.

Nothing like butter.

For the perfect
gold and crispy bite,

a couple of minutes on each side
does the trick.

As I tap those, you can just hear
how crisp they are.

Listen carefully.

CRACKLING

That's it.
A sprinkle of salt and pepper

and the base of our canapes
are ready.

Next, it's on to my delicious
guacamole topping.

This is a Hass avocado,
the ones with the rough skin,

and I'm going to cut that in half.

Then a gentle twist.

That is absolutely perfect.

Remove the stone
and scoop out the flesh.

I so love avocados.

I can remember trying
to grow a tree from it.

It did start off pretty well,
but it didn't last.

Then we're going to
mash it together,

and a little bit of texture
is a good thing.

Don't try and make it too smooth.

Next, finely chop
half a red onion...

As fine as you can do it.

You don't want
to come across big pieces.

..before putting to one side.

Then I've got a nice
fat clove of garlic here.

You can even put
more garlic in if you want.

But at Christmas-time,
do we all want to smell of garlic?

No, we don't.

Drop in the grated garlic
before adding a kick of lime.

Now, it's quite difficult
to get the lime juice out.

If you warm it a bit, you'll find
you'll get more juice out.

This gives the guacamole
a flavour punch,

as well as stopping it
from turning brown.

That's it.

So in goes the juice,
in with the avocado...

Followed by a handful of
chopped coriander.

Gosh, the aroma's lovely.

Then that red onion.

There it is.

A touch of diced chilli.

Then finely chopped tomato.

Just the flesh, no pips, no skin.

So let's give that a good stir.

Salt and pepper.

Just to taste...

Gosh, this is looking
just like Christmas.

Red and green, vibrant colours.

Before I pop the guacamole
on my fried bread disc,

I have a special trick that keeps
them crisp and delicious.

Smoked salmon.

And of course, it's Scottish
smoked salmon. The very best.

Layer each disc with
a circle of the smoked salmon.

The great thing about having
the disc of smoked salmon

next to the fried bread,
the moisture from the guacamole

doesn't go down
and make the bread soggy.

Right, now to the guacamole.

Dollop on top,
then a little bit of salmon.

And finish with
a garnish of coriander.

Gilding the lily!

Well, I'd better taste it, hadn't I?

You can't hear the crunch,
but I can!

They're absolutely beautiful.

Perfect to serve over Christmas.

I'm here at Cairngorm Reindeer Farm,

where they're getting ready
for the annual sleigh ride,

and they've asked me to find a very
special reindeer to join the team,

so I've enlisted the help of
comedian Iain Stirling.

Mary! Hello!

What are we doing up a hill?

Well, you're going to find me
my very own Rudolph.

When I was little,

I always thought a Rudolph
would gallop over the roof,

and I'd see it. Never did!

And so here we are
in the Highlands of Scotland.

There must be a Rudolph for me.

Come on. Mary, in Scotland,
you can't move for Rudolphs.

I'm going to find you
one of the best ones ever.

Would you just get going
and find me one? Right.

There's a few over here. I'll just
wait here and you bring it.

Don't you move a muscle,

Mary. I'm going to get you
a Rudolph. Get going! I'm going!

How big are we talking, Mary?

Well, a good-sized one.

What about this one?
Are you a Rudolph?

His nose is a bit red, but I think
that's just because it's cold.

What a little poppet this one is!

Look at the antlers on this one!

You could hang Christmas baubles
on it, if that's your thing.

Mary, I got new trainers for this,

and they're covered in
Rudolph droppings!

I think you're doing a good job.

You'll one day have a job to do
at Christmas-time.

A couple of years, I should think.

What about this one, Mary?

Oh, that one looks lovely.

I like the horns.

Is it friendly?
It keeps sniffing me.

I think this could be your Rudolph,
you know. He's lovely.

Little red nose on that.

Are you allowed to stick
red noses on them?

Well done! You found me a Rudolph,
and we've worked up an appetite.

I'm absolutely starving.
I've got a recipe for you to try.

Amazing. And the best part of it is,
we don't have to walk!

Saddle up, lads. You've got
Mary Berry in your seat tonight!

VIP!

OK! Jump in!

Hello. OK! We're off! Prancer...

You'll need a hat. Rudolph...
Of course, sorry, of course.

Let's go!

Hyah!

Giddy up!

Hyah!

Let's go.

Come on... That's the one.

They're off! Well done!

So is this a first for you?

No, this is how I actually...

This is how you get to work
in Scotland.

This is how everyone does it.

Who are you kidding?! Cha-cha!

REINDEER GRUNTS

After our open-top ride,

I've got just the thing
to warm Iain up.

We're going to make cheese fondue.

I love fondue!

Let's get on with the job.
Yeah, let's do it.

We need wine.
That's what gives it its warmth.

My wife says that every night!

Does she? Yeah!

Come on. You can be in charge.

A large glass of wine,
which that is. Right.

That looks
about a large glass to me.

There we go.

Squeeze in a good dash
of lemon juice.

Just a drop more.

Perfect. There you go.

Then in goes the cheese.

First of all, the Emmenthal
and some Gruyere.

Oh, there you go. And it makes it go

in lovely sorts of strings.
Oh, yeah!

You see, Mary, my wife's Irish,

I'm Scottish,
but we live in England now,

so we're having both families down
this year for the first time.

So we're very excited to sort of
have all our families together,

and this feels like the sort of
thing you could rustle up

relatively quickly.
Around a big table,

this would be ideal.
Quite simple to do... Simple,

and also there comes a time
when, after Christmas,

you've got a few leftovers.

What sort of things
do you have left?

You always make too many
Brussels sprouts, don't you?

There's no such thing as
too many sprouts,

especially with this recipe.

What's great about cheese fondue
at Christmas-time is

you can use the leftovers
for dipping.

Pigs in blankets, roast potatoes...

Perfect to drop in there.

Well, this is all
my favourite things on a table,

and I love cheese, so it'd be
perfect to dip some leftovers.

Classically, you always had

chunky pieces of slightly stale
bread to dip into it,

and the rule is,
if by any chance you lose it,

you have to buy the drinks
for everybody else.

That's a lovely idea!

And the girls had to
give a kiss to everybody,

but I'm not quite sure about that.
Yeah, not nowadays.

That was of its time.

The old fondue rules!

This is really bubbling up now.
We'll turn that down.

Yeah, I could see you
round a sort of open fire.

Were you in, like, the Girl Guides
or anything when you were younger?

Och, aye! Och, aye! I was.

I had all badges all down my arm,
and I had a cooking badge.

Cooking outdoors.
The food tastes so much better.

After four to five minutes
of a gentle simmer,

the fondue's ready for thickening.

Do you want a little quick whiff?

That'll knock you out. Oh, my gosh!

One tablespoon of
cherry-flavoured brandy Kirsch

and one tablespoon of cornflour
helps to keep the cheese smooth

as well as adding to the flavour.

There we are.
I'm going to pour that in.

As soon as it's piping hot,
the fondue will start to thicken.

And I'm going to put a little bit
of pepper and salt...

I like to see the flecks of pepper.

That's it. Oh, yeah!

Cheese is quite salty,
so just a little.

Give it a gentle whisk
to make it beautifully smooth

and it's ready for dipping.

I'm putting it very firmly on here,
because I don't want to lose it.

If I lose it,
I've got to give you a kiss.

Don't tell my wife! I think
I'll behave for the first one.

That is looking good. You see
how it clings round the bread?

It's rather hot, so be careful.

I can't wait.

Mmm! I'll have a little try.

So here we go. I don't want...
Don't get it in that moustache.

I might do that. Oh! Pathetic.

How dare you?! How dare you?!

How pathetic!
You don't need a plate.

You keep twisting!

Mmm. Oh, my... That's amazing!

I'll try the pig in blanket.

Right. I'm going to have a go.

Great.

Nice? Mmm!

Honestly, this is perfect.
Thank you, Mary.

This is such an easy way to use up
all those Christmas Day leftovers.

Kids'll love it,
grown-ups'll love it...

And worst-case scenario,

one of your bits
falls into the cheese

and you get a kiss from Mary Berry.
Aw! So everyone's a winner!

There is always so much
going on at Christmas

that I like to prepare meals
ahead when I can.

My fennel and onion tarte tatin

and winter vegetable slaw

is a luxurious veggie main

that can be made in advance
and tastes delicious.

When you think of tarte tatin,

you think of the French classic
of the upside-down apple pie.

Well, how about having a savoury one
made with onions, fennel and sage?

I think you'll like it.

So to start with,
instead of the apples,

let's cut the onions up.
Five slices from each one.

You can always
use the ends up in soup.

Thickly slice two fennel bulbs.

Make sure that you keep the root on,

otherwise, all the pieces
will fall apart.

So it's no good trying to cook
fennel straight roasting it,

because it just doesn't
become tender.

So gently boil the fennel
for a couple of minutes first,

then add the onions.

Try to keep them into the ring.

So I'm going to leave that
for another three minutes.

Whilst the vegetables are softening,
I'm going to make the glaze.

We need 50g of butter.

Real butter, no substitute.

Let it sizzle away there.

In goes 25g of
light muscovado sugar

and three cloves of grated garlic.

So we can just cook those together
until it's shiny.

This sugar glaze
will turn the vegetables

into a delicious caramelised treat.

Draw it off the heat.

And while I've been doing that,
the onion and the fennel is ready,

so I'm going to lift it out.

A generous helping of fresh sage to
finish off the glaze.

Lovely aroma - winter -
so that'll give a lovely flavour.

And carefully place
the onion rings on top

so they fit snugly into the
frying pan.

I'm letting that bubble away
very gently, not too fast,

so that when I lift up a bit
of onion, it's beginning to brown.

PAN BUBBLES AND SIZZLES

Just listen to that.

Five minutes should be all you need

for the onions to start
caramelising.

Then I'm going to put in the fennel,

leaving that sizzling away.

See how well that's held together
because we left the root on.

Salt and pepper and a drizzle
of balsamic glaze for extra flavour.

So, I've had a little peek to see
how those onions are cooking.

They're pale golden underneath.

And the joy is, when it comes
out of the oven, you turn it over

and those gorgeous brown
onions are the top surface.

Now, to roll out the pastry
for the top -

which, of course,
will eventually be the bottom.

What I'm aiming is to have a circle
of pastry the same size as the pan.

Ready-rolled puff pastry
works perfectly well here.

Everybody brings different things
when they come on holiday.

Some people have a pillow that they
insist on taking with them.

I always take my rolling pin.

It's not a fancy rolling pin.

It's just solid wood.

Before popping on the pastry lid,

I add grated cheese - about 50g.

The Parmesan cheese goes
over the top of the vegetables

and just holds it together,

otherwise, when you cut it,
it would all fall apart.

And finally, the pastry goes on.

So you don't do anything fancy.

You don't have to crimp it.

You don't have to do anything other
than just press it like that.

Into the oven it goes at 200 fan.

After 25 minutes, the pastry
should be a beautiful golden brown.

Remove from the oven
and rest for a further ten minutes.

So, meanwhile,
I'll get on with my slaw.

The slaw that I'm going to make
is celeriac and sweet potato.

I bet you've never had
a sweet potato slaw.

This will be a first.

For the slaw dressing,

I'm using both the zest
and the juice of a lime,

along with a tablespoon
of white wine vinegar.

Two tablespoons of grainy mustard.

Some runny honey.

And four tablespoonfuls of oil.

I use sunflower oil as it's nice
and light.

Now we need pepper and salt.

Just give that a bit of a whisk.

The last bit of zest going in.

That's my dressing done.

It's a lovely consistency.

Mustard makes all the difference.

The first vegetable is the celeriac.

It's this knobbly root vegetable.

It looks pretty nasty
from the outside.

You just peel that off and then cut
it into strips.

So, in it goes, and the lime
stops this discolouring.

And then I've got sweet potato.

I'll let you see the colour.

So there you are.
And it is so good in a slaw.

I've only just started using it
in that way,

but it's excellent in salad -

gives a lovely bit of crunch
and, of course, colour too.

Thinly sliced celery
and red onion in next

and season with salt and pepper.

And it's a lovely mix of colour.

If you don't use all this in one go,

just pop it straight back
in the fridge.

The next day you could have it
with cold meats -

it'd be perfectly all right -
and a baked potato would go well.

Ohh...

Pile nice and high.

For that festive feel,

a scattering of chopped,
dried cranberries finish it off.

Now, the fennel and onion
tarte tatin has been just resting,

and I've got to just loosen it
because it could stick.

So what I normally do is give it
a little shake

and then put the hand flat on it
and see if you can turn it.

I know now that it's free
from underneath.

Have a little wish.

Like that.

I'm rather pleased I didn't drop it.

There it is. Cor!

I've had a peek before you have.

It does look remarkable.

Look at that.

A final sprinkle of crisp
fried sage leaves for the top,

and there you have it,

a deceptively easy recipe
that will really impress.

So, two different ideas
for vegetarians.

Both are a great addition
to the Christmas table.

We had one holiday in Scotland
that fell on William,

our son's birthday,
and I telephoned the fishmonger

in Elgin and I said,
"I would like to order a salmon,"

but I had no idea how I was
going to cook it.

I had no vessel, no fish kettle
or anything.

And then outside,
I saw a metal tin bath

that would obviously have been used
to bath a baby in.

So I put it on top of the cooker,
poached it in water,

and it was absolutely delicious.

Everybody was so excited.

Thankfully, I'm better equipped
this Christmas

and have the right tools
for my next recipe.

Steak pie on New Year's Day is
a much-loved Scottish tradition.

This is my take on the recipe -

my very own Highland pie.

This is a seriously rich pie to
serve any time over the Christmas

holidays, when you want something
warming, full of flavour

that everybody's going to enjoy.

Start by preheating
the oven to 140 fan

and get the oil in the pan
piping hot

before adding a kilo of
diced beef shin.

BEEF SIZZLES

That's a lovely sizzle.

The gravy will be good.

I'm married to a gravy man,
so I'm really hot on getting

good flavour to the gravy.

Now set that golden-brown beef
aside.

Lovely colour!

Then I'm going to add
the onion first.

That's two onions
and three sticks of celery.

Doesn't have to be cut up
too finely.

Fry in that deliciously aromatic oil
for four to five minutes

and add two cloves of grated garlic
and a tablespoon of chopped thyme.

I'm going to put the meat back
in with the vegetables.

The smell, which puts me in the
Christmas mood already!

Now, this is a really rich beef pie,

so I want a good slug of wine.

In fact, half a bottle of wine.

There it is, and I didn't drink
the first lot either!

Mix 50g of plain flour
with 500ml of red wine -

a little at a time for a smooth
consistency.

Stir that until it's
beautifully smooth.

In goes the wine and the flour,
straight in there like that.

Boost the dish with 300ml of beef
stock for an even richer flavour.

Give it a good stir.

I want to get that sediment off
the bottom of the pan,

all adding an excellent flavour.

A good tablespoon of tomato puree
and, of course, salt and pepper

before bringing it to the boil.

I've spent an awful lot of time
of my life in Scotland,

and the one thing I do remember is
my mother always used to cook

lots of casseroles, stews
and warming dishes

because we used to love
playing outside,

particularly when the snow came
down, making snowmen, and we used

to make snow animals as well.

Why should it always be the men
that are made?

We used to do tortoises, when you've
only got a bit of snow,

with the four feet at the back.

A little unusual, I know.

Give that a good stir.

Cover with a lid
and in it goes at 140 fan

for three-and-a-half to four hours,

until the beef is really tender.

That smells wonderful.

Now, pickled walnuts.

You may not have these in
your kitchen,

but you can get them
from most good supermarkets.

We have pickled gherkins,
pickled onions.

Why not pickled walnuts?
I love them.

They certainly add
a little extra to my pie.

MUSIC: Merry Christmas Everyone
by Shakin' Stevens

Pop the walnuts straight in,

give it a stir, and now we can
make it into a pie.

First of all, I need to support
the pastry.

I've got a little espresso cup here.

You put it in there before
you put your meat in,

and during the cooking
of the pastry,

it sucks up the gravy.

And so the last person gets
plenty of gravy

and that might be me -
and I love gravy.

Spoon that gorgeous, tender beef
into an ovenproof pie dish...

That's it.

..and leave to cool.

Having lined the edges
of the dish with pastry,

brush gently with beaten egg
before carefully placing the lid on.

And then I'm going to
crimp the edges.

I'm going to just crimp it
in the way that my mother

always used to, and so you just
press it in and pinch,

press it in and pinch -
all the way around like that.

What better way to say Christmas
than with pastry!

That looks OK, and then to let
the steam out,

two little holes here.

That's it, and another one
the other side.

Cook in the centre of the oven
for about 45 minutes at 180 fan.

It's as simple as that.

# Merry Christmas, everyone. #

The moment of truth.

Oh, that looks amazing!

That lovely, shiny gravy.

A truly gorgeous pie.

SCOTTISH COUNTRY DANCE MUSIC PLAYS

I have so many memories of Christmas
parties in Scotland and dancing

the traditional Scottish ceilidh.

MUSIC CONTINUES

One of the first dances
that I learnt was Scottish dancing

and they're so energetic.

The halls where we used to go and do
them were freezing when you walked

in the door,
but as soon as you got dancing,

you got warm.

I have just the recipe
to keep everyone's feet tapping

and hopefully warm the spirits, too.

Mulled wine to me means Christmas.

As soon as there's a gathering,
family, friends or whatever it is,

it's the right thing to serve.

And if it's cold outside,
everybody will love it, too.

First and foremost, in goes the wine
with 600ml of water

and 150ml of
a fiery whisky liqueur.

That is just a true smell
of Scotland.

SHE SNIFFS

It's not very strong at all.

Now, now, that's enough booze.

On to the fruit - zest two lemons,
a large orange

and two satsumas for extra flavour.

I can remember many, many years ago
coming skiing in Scotland

and coming down the mountain.

In the distance, I saw a vehicle
that had an open front

and I thought, "Oh, it's going to be
mulled wine!"

It was hot chocolate.

That was a bit disappointing.

Didn't quite warm
the cockles of my heart.

Well, you can't blame me,

and I certainly don't want
to disappoint tonight.

So time to crack on with the spices.

I've got a little bunch
of bay leaves.

In they go. Cinnamon sticks.

And about six star anise.

For a little zing, add the juice
from the peeled fruit.

Gorgeous, bright orange coloured
juice.

Clear the decks. Now to sweeten
with 75g of caster sugar,

adding more if needed.

Now, I'd no way hang over the top
of fried onions,

but to be on top of
this amazing mulled wine -

if it gets in my hair,
I'll smell of Christmas.

Leave that to simmer for about
an hour, a very gentle simmer,

so that all those spices
and the zest

give it that lovely flavour.

Meanwhile, set your glasses with
a satsuma slice in each

for a little extra flair
and flavour.

Ohh! The smell is amazing.

Now, here goes.

That's Christmas.

BAND PLAYS

A good ceilidh is thirsty work.

I hope my mulled wine hits the spot.

Hello! Hello!

Have a taste.
Gosh, you must be exhausted!

That's rather nice, yep.

Ooh, that's lovely.
Thank you very much, thank you.

Hope you're enjoying it.
Happy Christmas.

Happy Christmas! Merry Christmas.
GLASSES CLINK

Looks like the mulled wine has
given our dancers a second wind.

MUSIC STOPS, THEY CHEER

Happy Christmas!

Nothing goes better
with a festive hot drink

than my fruit-studded stollen.

Baked around a core of marzipan,

it's the perfect indulgent snack
for the festive season.

I first came across stollen
when I was a chalet girl cook

in Switzerland with a great friend,
and the skiers used to come in

in the afternoon, absolutely
freezing, and I'd give them a nice

mulled wine and some stollen -
they used to love it.

To make this scrumptious
German fruit loaf,

start by adding 225g of flour,

half a teaspoon of grated nutmeg

and half a packet of fast-action
yeast into the mixing bowl.

And I'm just going to give that
a bit of a stir

so that it's mixed in.

Then I'm going to add butter.

Now, the butter wants to be really,
really soft.

If it's not soft and it's a cold
day, you could rub it in

at this stage.
But this is beautifully soft.

Just push it in.

Sprinkle in 50g of caster sugar

and whisk an egg with 50ml of milk.

Then in goes the milk and the egg

and just mix that well together.

It'll go in smoothly in the end
because the milk is cold.

If the milk was hot, of course
it would be a bit lumpy.

Now, this will all work its way
together.

Pound it down.

When I'm mixing this, I want it
to be a fairly wet dough

because it rises better.

A wet dough makes a good scone.

It's the same with something
like a stollen.

Now for a bit of elbow grease.

Knead the dough
on a floured work surface

and just go on kneading that
for about five minutes.

It depends how quick and efficient
you are and how much you're doing it

and what you're thinking about.

But about five minutes.

Once kneaded, pop the rich, buttery
dough into a lightly oiled bowl

and leave to prove for
one to two hours.

I've left mine on the warming plate,
but anywhere warm will do.

Oh, that's well risen.

And it's just under double the size.

It's sort of puffy.

A little bit of flour on the table.

So I'm going to knock it back.

All the air that came in
as it's rising,

it will be beat out of it.

This brings the yeast,
sugar and moisture back together,

improving the bread's flavour
and texture.

When it's back at its
original size,

I will add the other ingredients.

That's about right.

So I'm going to flatten that a bit.

Add the zest of one lemon
and mixed dried fruit for some

wonderful Christmassy flavours.

That's it.

And then pull the dough
over the top.

Some will fall out and then just put
it back in again.

It's a lovely soft dough.

It's not difficult to handle at all.

Just a little bit of flour
to stop it sticking there.

Not much.

And just go on kneading
until you get it evenly distributed

in the dough.

I've got non-stick paper here.

I'm going to roll my dough out
and start off by pressing it

and then I'll do it with
a rolling pin.

You can see it's really,
really crammed jam full

of lots of fruit.

And now it's time for
the sweet surprise ingredient.

175g of marzipan.

No need to make it yourself.

Shop-bought marzipan is perfect.

Roll into a sausage shape the same
length as the dough.

Put it on one side and then roll it
over and then the ends,

just pinch it together

because it's a very soft dough.

Just round the marzipan there.

Slide the paper and the stollen
onto a baking sheet

and pop it once more
in a warm place.

You want to get it
a bit steamy underneath.

So if you take perhaps a small
roasting tin,

just put that over the top.

Leave to rise again
for about 45 minutes, allowing

the stollen to puff up,

baring the fruit-like jewels
amongst the sticky dough.

Brush with egg for a lovely
golden shine.

And it goes for about
20 to 25 minutes at 180 fan.

Well, I'm pretty proud of that.

Give the bread a final finesse
with a dusting of icing sugar

before making the first cut.

There we are.

The moment of truth.

Hmm.

Perfect with a cup of coffee
in the morning.

Christmas is a perfect time
to make memories with friends,

and I've invited
multi-award-winning singer

and self-confessed nervous cook
Emeli Sande to lend a hand

with my next recipe,
my decadent buche de Noel,

made with a chocolate swiss roll

filled with whipped cream, hidden
under piped chocolate ganache.

Now, you're not in your comfort
zone. No!

You'd rather be singing,
but you are the original party girl.

Is that right? Yes. I do enjoy a
Christmas party. Cooking, I'm not...

Yeah, I'm definitely
out of my comfort zone,

but Christmas parties I can do.

Well, this is a real Christmas
party dish - buche de Noel,

which is a chocolate swiss roll.

OK. It's rich.
It's got lots of chocolate in.

Is chocolate one
of your favourites? It is, actually.

Yes.

Begin by melting 180g of plain
chocolate

before separating six egg whites
from the yolks.

Were you actually born in Scotland?

No, I was born in Sunderland,
in England, and then I moved

up to Scotland when I was five.

So it's a lovely place to come home
to at Christmas

because it usually snows and you get
the real Christmas feeling.

You have in fact sung in very grand
places, the Olympics

and the White House.
The White House, yes.

It's amazing where music
will take you.

Do you sing while you cook?

I do. On the rare
occasion I'm cooking,

yeah, I do enjoy singing.

Who does the cooking?

Well, my dad's a really good cook.

My sister is also very good.

My partner is a great cook.

So I'm surrounded by great cooks,
to be honest.

Do you sing at all?

You wouldn't want to hear me.

I'm as flat as flat.

My vocal cords may need
some sharpening, but hopefully

this dessert makes up for it.

So next, the egg whites
should be whisked until stiff.

Is this going OK?
It's not my forte.

Just want to double check.

I think you're doing an excellent
job. Taking it very seriously.

There it is. Look at that.

Absolutely beautiful.

Put that to one side and whisk
175g of caster sugar

with the egg yolks before gently
mixing in the melted chocolate.

Carefully add the egg whites into
the beautifully smooth mixture.

You see, there's lots of little
bubbles there.

I don't want to lose them.
So instead of sort of beating hard,

I'm going to stir it
and cut through the middle.

Stir it and cut through the middle.

That's called folding.

Have a go.

OK. Stir. And cut through.
That's it.

Right round outside.

Takes a time, but it's good. OK.

And finally, in place of flour,
25g of cocoa is sifted

into the mix for an intense
chocolate flavour.

We're quite a good team, aren't we?

Yes, we are.

Right. Two hands, Emeli.

In you go, tip it in.

It smells really... It smells
good and chocolatey.

And into the oven it goes
at 160 fan for about 25 minutes.

Now to create the decadent ganache.

Start with 300ml of double cream.

Everything in here?
Everything in there. That's it.

Heat the cream,

then add the 300g of plain chocolate
until melted.

A lower cocoa content means
the ganache won't split.

Lots of chocolate.

Lots of chocolate.
That's plain chocolate.

The gorgeously gooey chocolate mix
can be left to cool

while we turn to our beautiful bake.

There it is.
Absolutely beautiful.

Just a light dusting of cocoa powder
to smooth the landing.

Like snow, only it's chocolate.

So I'm going to tip that
quite boldly on there.

Like that. Oh, yeah.

That looks juicy.
It's good, isn't it?

Now for some Scottish festive cheer.

Whisky. I think we need
a bit of encouragement.

Just a drop. It is Christmas,
after all. Isn't it?

Yes. OK.

BOTH: Merry Christmas.

There we are.

But it can't all go in the glass.
Brush the surface of the cake

with two tablespoons of whisky

for a truly special
Scottish Christmas flavour.

Chocolate and whisky. Must be good.
Yeah!

While Emeli lightly whips
150ml of double cream,

I'm creating a mark along
one edge of the roulade.

If you don't do that little cut,
it will flop over in a piece

and it won't roll evenly.

That's a really good tip.

Then put the cream on top.

The diet's going to have to wait
with this recipe!

Using the paper,

fold the roulade where it's scored
to make a tight roll

and cut at the top.

So that looks just like a branch.
Yep.

Decorate with piped rows
of that intense

chocolate ganache icing.

Now, you see, that wasn't too
difficult. Yeah.

Time for you to have a go. OK.

This is a first for me.

That's absolutely brilliant.

Look at it.

Well done. Are you proud?

Yeah, I am quite proud of myself.

You make it look very easy.

I don't know how I'd get along
without you.

We could do FaceTime, couldn't we?

With some finishing decorative
touches

and a dusting of icing sugar,

it really can't get any more
Christmassy in this kitchen.

Mm. Is it going down well?

So well.

Oh, I almost forgot.
We've got some whisky here. Yes.

Here's to you.

Cheers.

Thank you so much for having me.

And as a thank you, I've arranged
a surprise for you.

So just grab your jacket.

We're going outside. Right now?
Yes. OK. Come on, then.

# Walking in a winter wonderland

# In the meadow we can build
a snowman

# Then pretend that he
is Parson Brown

# He'll say, are you married?

# We'll say, no, man!
No, man!

# But you can do the job
when you're in town!

# Later on, we'll conspire

# As we dream by the fire

# To face unafraid
the plans that we made

# Walking in a winter wonderland

# Walking in
a winter wonderland... #

You promised a surprise,
but this is magical.

Thank you.

CHEERING

Merry Christmas. To all of you.

# We wish you a merry Christmas

# We wish you a merry Christmas

# We wish you a merry Christmas

# And a happy New Year

# Good tidings we bring
to you and your kin

# We wish you a merry Christmas
and a happy New Year

# We wish you a merry Christmas

# We wish you a merry Christmas

# We wish you a merry Christmas

# And a happy New Year... #