Jamie's Christmas Lock-In Page #3

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Happy Christmas, everybody!

The lock-in has started.

Whilst the pub soaks up this lot,

here's a bite-size

treat for you at home.

OK. So as it's Christmas, I want to

give you some winning combinations

that give you a big bang for your

buck and make all your guests happy.

So, combo number one, smoked salmon,

horseradish, old-school cress,

lemon and hot toast.

A winner every single time.

So, get some creme fraiche or yoghurt.

Add a little bit of horseradish

in there and get it nice and hot.

Season with a little bit of salt

and pepper and a little

squeeze of lemon juice.

Get some ciabatta sliced.

Whack it in a toaster or on a griddle pan

and drizzle with a little

extra virgin olive oil.

Then get yourself some beautiful

smoked salmon and lay it in sort of

like waves on the bottom like that.

Horseradish creme fraiche.

Some old-school retro cress.

Just a tiny little bit of

extra virgin olive oil.

A little bit of lemon juice on top.

So there you go, guys, an absolutely

gorgeous Christmas crostini.

A winner every single time.

You're going to love it.

Welcome back to my Christmas lock-in.

Time for my ultimate Boxing Day hangover cure.

Proper burgers.

CHEERING:

Louis, leave Rudolph alone, brother.

Come down here.

Louis, have you ever worked

in a commercial kitchen?

No, but I'd like it!

This is serious business.

Come and meet a friend of

mine, Gennaro Contaldo.

Oh, hello, Gennaro. Hello, darling.

My first boss. Meet the chef.

Oh, my Lord. All right. Three kisses.

OK, guys, listen.

I love you more than

anyone in the world,

but this is the moment to focus.

but this is the moment to focus.

OK, great.

Gennaro, you're the chef,

you're the dancer.

We can make a beautiful thing.

Now, who likes burgers?

Yay!

They don't have to be junk food but

I've got the ultimate burger recipe.

Let me walk you through it.

Over here, we have got beautiful

minced beef.

If you want to make beautiful burgers,

go to your butcher, get them

to mince it in front of you.

You want chuck steak.

Just move it around, flatten it out.

Then we'll hit it

with salt and pepper.

There's nothing in that

burger, there's no herbs.

I do a lovely mince.

You do a nice mince?

Yes.

(LAUGHS)

Listen. I'm going to put that on.

Now, boys, all get your heads in here.

Here's the thing, lovely people.

A burger just ain't a burger.

It's a sequence of very

finely-tuned events

that make one of the most beautiful

things in the world.Oh, lovely.

At this point in the game,

we are going to get in,

and we're going to flip it like that.

Now, what we will do, we

will get some bacon on.

The ultimate burger should have

a couple of rashers of bacon.

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