We wish you a telly Christ­mas

Hol­i­day par­ties are only fun if they come with some solid ses­sions on the sofa ei­ther side. Get the pop­corn pop­ping, fix your­self a drink (ideas for both be­low) and hun­ker down with our pick of fes­tive foodie TV

The Guardian - Cook - - Christmas TV -

1 Jamie’s Ul­ti­mate Christ­mas 19 De­cem­ber, 8pm, Chan­nel 4 The big smiler re­vis­its the clas­sics for a markedly trad fam­ily feast: a suc­cu­lent bird, a tasty gravy, an ex­cep­tional spud. He’s got sprouts and car­rots on the side, gravad­lax for starters and choco­late puds to fin­ish. Any­one who’s loved him since 1999 will know the value in his plain-spo­ken en­thu­si­asm: he doesn’t just make things look easy, he ac­tu­ally does take the headache out of cook­ing. Even the multi-headache-in­duc­ing, multi-dish Christ­mas Day spec­tac­u­lar.

Jamie’s own “in­cred­i­ble Drink: mulled cider” (with pome­gran­ate, clemen­tine and orange)

topped with salt and vine­gar Pop­corn:

2 Food Un­wrapped Does Christ­mas 23 De­cem­ber, 8pm, Chan­nel 4 Matt Teb­but does a full Felic­ity Cloake and tri­als three meth­ods for cook­ing the per­fect turkey (stuffing the skin, turn­ing the bird up­side­down and strap­ping ice-packs to the breast). In France, Kate Quil­ton quaffs pink cham­pagne in Reims and Jimmy Do­herty wran­gles ex­plod­ing chest­nuts in the Ardèche. This foodie ex­plo­rathon also takes in the North Amer­i­can lob­ster that’s giv­ing our more costly crus­taceans a run for their money, and a 380m2 Nor­we­gian gin­ger­bread city.

a clas­sic cham­pagne cock­tail Drink: (an­gos­tura bit­ters, co­gnac, sugar, sparkling wine)

gin­ger­bread pop­corn Pop­corn: (coated in treacle, gin­ger, cin­na­mon and lots of but­ter)

3 The Great Christ­mas Bake Off Christ­mas Day, 4.45pm (part 1); Box­ing Day, 7pm (part 2), BBC1 If you were one of the record 14 mil­lion who watched this year’s GBBO fi­nale and mourned its pass­ing, don’t miss its last hur­rah. Mary Berry and Paul Hol­ly­wood will be joined by bak­ers from pre­vi­ous years for a yule­tide two­dayer. They’ll don the req­ui­site fes­tive aprons and gaudy jumpers and, at Mel and Sue’s dul­cet “On your marks, get set, bake!”, tackle three chal­lenges. Bak­ing un­der duress in a wed­ding tent has never been so watch­able. as much tea as you can muster Drink:

cake bat­ter pop­corn (coated Pop­corn: in melted white choco­late, cake mix from a box and sprin­kles)

4 Vic­to­rian Bak­ers at Christ­mas Christ­mas Day, 9.30pm, BBC2 “Oh my … WHAT is that?” is how Christ­mas starts on Vic­to­rian Bak­ers. Our four ye olde bak­ers – all lam­plit tweed and bus­tle – are tasked with mak­ing ac­tual mince pies – from, you know, tongue and calves’ feet and tripe and roast beef. To get the job done, they have only their knives, a stack of dusty cook­books and their wits. “So do you think this is go­ing to taste bet­ter?” asks one baker to an­other, as real suet and tripe are finely chopped. “Per­son­ally, I think this might not … but hey. I’m open-minded.”

a Dick­en­sian sherry flip (eggs, Drink: sugar, nut­meg, oloroso/cream sherry)

mince­meat pop­corn (mix Pop­corn: half a jar of mince­meat into a bowl of popped corn, spread out on a tray and bake un­til dry – about 10 min­utes at 180C/350F/gas mark 4)

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.