Christmas is my favourite time of year.
And the best part is enjoying that special meal with friends and family.
That is delicious.
So I'm going to find out what my chef friends, Angela and Monica, serve on the big day.
This is going to blow your Christmas mittens off.
And what my presenter, Paul Ryland, doesn't.
I don't normally do Brussels sprouts.
That's what I'm here for.
And I'm sharing the secrets of my own classic Christmas day menu.
Absolutely scrumptious.
A wonderfully stress-free and delicious festive feast with all the trimmings.
That's obvious.
With my tips on planning, that's yet another job done.
Advice on how to cook more butter, yes.
And when to cook.
I promise you, it works. You just trust me.
I'll make sure your day runs like clockwork.
Don't they look good?
This is my ultimate guide to the most wonderful Christmas ever.
Merry, Merry Christmas!
Merry, Merry's Ultimate Christmas was made possible in part by contributions to your PBS station from Viewers Like You.
Thank you.
The key to a successful Christmas meal is being organized.
Take a note of who's coming, what's on the menu and make a timetable.
With careful planning, you can make the perfect Christmas meal.
And have plenty of time to enjoy the day.
My Christmas menu starts with mini cheese and herbs scones topped with cranberry.
For the main event, it has to be the traditional turkey served with a chestnut and apricot stuffing.
My foolproof, twice roasted potatoes, red cabbage,
russel sprouts with peas and cashew nuts and lashing of gravy.
To finish things off, my ultimate trifle.
And there's always room for some Christmas pudding.
The first thing I like to tick off my list are the Christmas canapés.
You can make my mini cheese and herbs scones nice and early because the base can be cooked ahead and frozen.
This is one of my favourite canapés, and I can tell you, I've made one or two in my time.
I like to serve canapés before the Christmas meal much easier than having a first course.
It's informal and it's fun.
Into the bowl, one cup of self-rising flour.
Because it's a scone mixture, it needs to rise a little bit more than, say, pastry.
So you add a little extra baking powder, so half a teaspoon.
In it goes, an eighth of a cup of butter.
So just rub that in.
With the fingertips, as lightly as I can, it should look like breadcrumbs.
Now to add flavour, some wonderfully aromatic sage.
These canapés are really tiny, so you've really got to pat the flavour in because you're only going to have a small mouthful.
For some bite, half a cup of finely grated parmesan.
Just testing.
These are ready to be added to the flour and butter mix, along with an essential ingredient of mine, mustard powder.
You know, mustard really does bring out the flavour of cheese.
If I'm making something like cheese straws, I would never forget to put a little mustard in it.
I'm just going to mix that together.
A little bit of pepper and salt.
All I've got to do now is to bring it all together.
One egg, a couple of tablespoons of milk, and a little bit of elbow grease is all it takes.
So there it's come together really well.
Clear the decks and give the dough a light need.
Not a lot, just get these cracks out.
If you handle it a lot, it'll be tough.
Roll it out.
I love the flecks of that fresh herb.
Now you need a little cutter.
Mine is one inch, which should make about 35 of these minuscans.
And pop them straight on to a lined baking tray ready for the oven.
I've been married for 54 years.
I've cooked an awful lot of Christmas dinners.
And the one thing I've learned is get ahead and there's no panic at the end.
They look like little soldiers, isn't there?
I always brush the tops of my scones with beaten egg for a lovely golden shine.
Now those go straight away into the oven.
They want to be risen and golden brown.
I think those scones look absolutely beautiful.
Cut in half for a nice smooth finish, then top with a generous layer of rich blue cheese.
And remember, we put parmesan in so you're getting double whack, very rich.
Very delicious and a real treat.
About three more minutes in the oven to melt the cheese and they're ready.
Now the finishing touch.
Give these mini morsels a festive finesse.
A little cranberry and parsley will finish them off.
Don't they look good?
I certainly wouldn't be satisfied with just one.
Very, very good.
My blue cheese and cranberry mini scones are sure to get my Christmas meal off with a bang.
Oh, wow!
Merry Christmas!
They were good at this sort of.
Merry Christmas.
Are you feeling hungry?
Please look lovely.
They are so good.
That's Christmas in a kind of boat.
Sweet and cheesy, just like me.
You said it, sweetheart.
Yeah, no one else.
My family have all sorts of traditions that we do every year.
Christmas-y, it's always a wonderful fish pie.
And on Christmas day, after lunch, just before it gets dark, we're out on a walk with the dogs.
But I love hearing what other people do, especially hearing what they cook.
Starting with a dear friend of mine, the amazing Italian chef, Angela Hartlett.
Merry!
Happy Christmas!
I'm a happy Christmas.
You were.
While I always have canopies with my family, for Angela's, there's one person starter that's so delicious.
It's been on their festive menu for over 20 years.
Come into the kitchen, Mary.
Oh, it's looking really Christmas-y.
So what are you going to make?
As you know, I've got the Italian heritage on my mother's side.
So we always make pasta for Christmas.
And it's something I've made from this age, probably 10 years old.
And I'll make the pasta here.
My mum and aunt sit at the table with a cup of tea and do their bit.
And then my cousins are helping.
And actually, it's one of the lovely traditions.
And we want to carry that on with my nephews and get them doing it.
So I think that's how it should be.
I always do these pumpkin tortelles.
So that's what we're going to have.
Because pumpkin are in season, and then we serve them in this lovely sage butter.
And it's very much from the north of Italy, where we come from.
And then we all have turkey, because, you know, that's what you should do.
So this is your first course?
First course.
And the thing is, it's about preparation.
So I make these in the beginning of December, freeze them, and it's one job done.
It's all about organisation, isn't it?
I know.
So we're going to make pasta dough.
Angela's using Italian double-zero flour.
But you could use bread flour.
For every three-quarter cups of flour, add one egg.
Give that a little whisk for me, and let's start to incorporate the flour in.
Now you're getting your hands on that.
So you'll love this, Mary.
You see, this is the stage my nana and my mother get to.
And then they expect you as the slightly younger person to do mum,
because I'm not kneading anymore, Angela.
You need to knead.
So a little bit of pressure, and just pushing it away.
I'm not too much flouring.
Not too much, yeah.
That's nice and smooth now.
It's important to let the gluten in the dough relax,
to ensure strong, pliable pasta, giving us time to make the filling.
So the filling I'm going to make is pumpkin and ricotta,
and we're going to finish it with sage walnut butter.
Oh, how delicious.
Angela's roasted chunks of pumpkin with olive oil and salt
for 45 minutes at 350 degrees until tender.
I'm going to add not too much ricotta,
because I want the pumpkin flavour.
But two cups of pumpkin add half a cup of ricotta.
It's not difficult at all.
Not difficult, no.
Bit like making the cake.
A sprinkling of parmesan.
I've got a spell that cheese, lovely.
Yeah, and then one other secret ingredient,
which is very Christmassy.
These are mustard fruits.
That looks like ginger.
Well, that's like a little...
And ginger.
Yeah.
It's like it, doesn't it?
These are like pickled fruits in this mustard syrup,
and they serve them lots with cold meats.
You know, we have it on Christmas Day with turkey.
That's a lovely fig.
This one I know you know, Mary,
because I'm sure you have that.
Maraschino cherries.
Yeah, like that.
Little cocktail at Christmas.
Cheeky.
So if you can mix that in for me, Mary.
Absolutely.
These can be bought from specialist shops or online
or simply replaced with stem ginger.
After resting in the fridge,
Angela rolls out the dough starting on the wider setting.
Just a few passes is all it takes until it's thin enough
for the perfect tortelli.
We're good.
Can I see you through that, Mary? Can I?
No.
Now it's time to prepare them.
When we make them at Christmas, my mum will be here,
my aunt, Viv will be there,
and then I sort of float in between.
You're the boss.
I'm the boss.
And the old-fashioned way they would do it at home
is how we used to do it with my grandmother.
She has one big spoon like this,
and then from that spoon she uses a teaspoon.
She'll just do the filling, like so,
with a good thumb in between.
Look at the precision.
You can see you've done it year in year out.
Well, I was always told off, you see, if I didn't do it right.
As a kid, we would make 500.
We're actually working on antiques today, Mary.
So this is not on this board, this actual pasta board.
It's big, isn't it? It's big, yeah.
So come on, Mary.
What mistakes have you made at Christmas
that you've thought, oh, my God, I'm sorry.
I have at last learnt to not overcook the turkey.
LAUGHTER
A brush of egg wash
and then fold the pasta onto itself,
and it's holding.
It's not ripping apart.
There we go, yeah, that's it.
Then cut your little finger like so
to get the air out.
Yours look a little bit different from mine,
but you've done 500 in the year for 20 years.
I think so.
I'm sure if we did a mince pie cook-off, Mary,
I think you'd beat me hands down.
I might do. You might do.
LAUGHTER
Then we just go like this in between.
To make a head, these can be frozen on open trays
and then bagged up once solid,
ready to cook straight from the freezer at Christmas.
But I can't resist drawing some now,
and they couldn't be simpler.
The time it takes to cook these,
I'm going to make the sauce.
So we've got about three minutes.
Three minutes, if that.
So, nice bit of butter.
Put in some walnuts, just break them up.
You know, it's very last bit.
If you don't have walnuts,
use a few almonds, just something nutty.
Then we're going to add some sage, which is fantastic.
So, they've come up, drain them nicely,
and you've got to finish it in the pan.
Oh, look at that.
Nice hot plate.
Yeah.
Just spoon those very gently.
Look at that.
And then, obviously, you finish it off
with a little bit of your parmesan.
It doesn't have that good.
And that, for me, Mary, is Christmas on a plate.
Bon appetit.
MUSIC
I can see that filling oozing out
that bright orange colour.
And I love it with the walnuts,
because the nuttiness, I think, as you say,
that's perfect, and that's Christmas.
It's absolutely divine.
It didn't take us that long.
Oh, so good.
Mm.
Love it.
Don't relax, Mary.
Don't think you're going anywhere.
We've still got another 50 or 60 to make.
Well, I'll try and get a bit quicker.
LAUGHTER
While Angela prepares hundreds of these little tortelles,
you'll only need one of my gloriously rich Christmas puddings
at the table.
Laden with fruits, nuts, and laced with brandy.
It's an old-aged, British tradition.
Historically studied with silver coins for good luck.
This is my tried-and-tested Christmas pudding.
Some people make it a year ahead,
but for me, a week before Christmas is perfect.
I start off by putting the dry ingredients in the bowl.
It's blissfully simple, starting with half a cup of self-rising flour
and two-thirds of a cup of fresh breadcrumbs.
Do you know the breadcrumbs are what makes a lovely texture
and it makes it quite light?
Armans, blanched with no skin, chopped, 30 coarsely.
I like to come across a little bit of bite of those nuts.
MUSIC
And for extra-depth, half a cup of light brown sugar.
Years ago now, I used to make this recipe.
I used caster sugar, but I love the flavour of a natural sugar
also helps with the colour.
A teaspoon of pumpkin spice.
Opening this bottle here just makes you think of Christmas.
Mac pudding is crème jam full of fruit.
Starting with a quarter of a cup of halve blassé cherries,
a third of a cup of currants,
and one cup of golden saltides.
Nice, juicy fat ones.
And then raisins.
So I think we have a nice balance here.
Add the zest of a lemon and orange.
Christmas pudding is always improved by a little bit of citrus,
and the actual zest gives a lovely flavour.
When the children were young, we used to stir and make wishes,
and they absolutely loved it.
Right.
I'm going to give this a good stir to mix it.
This is when the children were involved,
and then they start dipping their fingers in when it's all made.
With all those fabulous festive flavours well-mixed,
it's time to bind them all together with the wet ingredients.
I've got a couple of eggs here, and then the melted butter.
Just a third of a cup is all I need.
That just smells of Christmas.
My foolproof technique means there's no Christmas day panic
about the pudding turning out in my house.
First take a 1.5 quart bowl.
I want to be assured that it turns out beautifully evenly.
So I generously buttered the bowl.
I then put a square of foil there, very firmly pressed down.
So you won't notice any impression on the top of the pudding,
but I know that it'll turn out.
Make sure the foil is well-buttered too, then in it goes.
Press the mixture down, even if you don't want any air pockets.
To get this ready for the pan,
cut a circle of baking paper, then cover with foil.
Fold the centre to peer to pleat.
This will allow the foil to expand as the pudding rises up.
Make sure that's absolutely centre, and then tuck your hand on top
and turn it around all the way.
I'm going to boil mine in a pan of water,
and I have a nifty trick that makes light work of lifting out the pudding when it's cooked.
Fold a piece of foil into three and use it as a handle.
Just put that, and you can lift it into the pan and out of the pan.
Another chop tip is putting a metal lid from an old jar into the base of the pan.
If it boils too rapidly, you could crack the bowl. I have done it.
So just put that so it doesn't touch the bottom.
Fill the pan halfway up with water.
Bring to the boil and simmer for at least four hours.
Check the levels every half hour and top up if it's needed.
The longer you cook it, the richer and darker it will be.
And the whole house will smell of Christmas.
Who needs a candle with smells like this wafting through your home?
Make a few holes with a skirt.
It really is wonderful.
Then add the final ingredient, Brandy.
I'd love to have a clog.
I suppose that's about three tablespoons, something like that.
Cover it with foil, and this little parcel will be a lovely treat to unwrap and enjoy on Christmas Day.
Dead easy.
Well, she certainly makes all this cooking look easy.
But isn't it marvelous to have Mary Berry share her ultimate guide to the most wonderful Christmas ever?
Hello, I'm Heather Sanderson here with Cecily Wilson.
That's right, and we're so pleased to share this very hands-on special with you today.
Now, there is so much more to come, so stay tuned as Mary Berry reveals her secrets for a stress free.
That's important.
Right, and delicious feast with all the travains.
Now, this is definitely my kind of show.
You know, PBS invented instructional cooking shows more than 50 years ago was going in time.
I know, right?
And today, PBS continues to inspire you to try something a little different.
I might even try baking these scones myself.
You know, I never thought of scones as an appetizer.
I always thought you had them for afternoon tea.
At least I did.
But these look and smell so yummy.
I'm going to try them too, Cecily.
Sorry.
Beat me too.
I know, sorry.
But this is all possible, thanks to your support.
Every day, you know, you can turn to PBS for shows just like this, Mary Berry's ultimate Christmas special.
I'm really learning a lot from Mary, not just how to cook, but when to prep, when to cook, and more importantly,
how to get everything timed out just right so your holiday feast runs like clockwork.
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I think those scones look absolutely beautiful.
It's a special reminding you how much you love cooking around the holidays.
I know it is for me.
I'm loving it and I'm getting some great ideas too.
Mary Berry's Ultimate Christmas is here on PBS for you to enjoy
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People just like you and me.
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Do you like Brussels sprouts?
Now they're not always a favorite side dish, but coming up,
Mary is going to try to convert TV host Ryland into a fan with her Brussels sprouts
with peas and cashew recipe.
You know, sometimes you just need a friend to introduce you to something new
and Mary's pretty hard to resist.
Yeah, well, I guess so. I can't wait to see how that one turns out.
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And do you have a favorite, Heather?
I love all the mysteries, but I really, really love Call the Midwife.
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Now I can eat.
Christmas Eve is all as a busy one in my house.
I like to get all the food for tomorrow sorted, starting with the star of the show.
My succulent roast turkey enriched with lemon and fresh herbs.
The first job for me on Christmas Eve is preparing the turkey.
I like to get up early, so nobody's in the kitchen telling me what to do.
Turn the radio on, and I rather enjoy doing it.
I've got a nice plump bird here. It's about six kilos.
And that'll serve about 12 to 15 people.
If you have a frozen bird, make quite sure that it's fully thawed.
Turkey, thyme, and lemon are a match made in heaven.
I find putting them under the skin, as well as in the cavity, ensures a wonderfully juicy bird.
Few slices of this.
Fairly thin. Now I'll do a bit of de-pipping.
I wouldn't be so fussy if it was going in my gin and tonic.
Add the lemon and two chopped onions, skin and all.
All that goes straight up through the bird, and add to a wonderful turkey.
Adding fresh sage, a few bay leaves and thyme into the cavity will make the meat absolutely scrumptious.
I think I'll get it all in.
So that's the flavoring vegetables in there.
Now to the breast. I'm going to loosen the skin up this end really, really gently, because you don't want to push your fingers through the skin.
Then generously spread underneath with softened butter, three sprigs of fresh thyme and the slices of lemon.
Just tie the legs up, yeah, neat and tidy, and then more butter. Yes, this is Christmas.
So just spread all over with butter, a little bit of sea salt over the top.
And that's already for Christmas day, another thing to tick off the list.
That's not the only thing I'm getting ahead with today.
My classic apricot and chestnut stuffing can be made up to three days before, and it's a dish my family and I absolutely adore.
I've tried all different stuffings.
My favourite certainly is the chestnut and apricot, and if the sun left per boxing day with the cold cuts, I'll be very pleased.
My first task is to top up the apricots, and these are ready to eat dried.
One and a quarter cups gives just the right amount of fruity flavour.
I usually cut these in about four. I like these bigger pieces, so you can actually see it.
I don't want it to just be a mash, and the joy of doing it in an open dish means that it's all beautifully crisp.
Right, there we are. They're done.
These need five minutes to simmer in two and a half cups of water, along with two roughly chopped onions and four sticks of celery finely chopped.
Once lovely and soft, strain and leave to cool.
So my next job is to do these chestnuts. These are frozen.
I find them brilliant because they have real crunchy texture.
They're very easy to chop once they're thawed.
There we are, roughly chopped into fairly big pieces.
Now those have got to be fried.
Melt half a cup of butter. I'm using half to fry my chestnuts, and the other half will go into the stuffing mix.
And then in goes the chestnuts, all of them go.
Gently fry that and brown it.
While that's browning, I'm going to chop them parsley.
I love Christmas Eve, making the labels, wrapping parcels, and I, as mum, has to have a drawer full of extra paper.
As always, people, mum, I didn't have time to do the parcels.
Have you got any wrapping paper? Have you got any string?
And they're much better at trying the bows than I am.
So chop this fairly coarsely. It gives me such pleasure in my old age to do coarsely chopped parsley.
For my training, we always have to do it very finely, and really it's much nicer to have it in pieces that you can see.
That's all the ingredients prepared. Now to simply bring it all together.
First, add two cups of white breadcrumbs, the apricot onion, celery mix, and a tablespoon of thyme leaves.
Then the parsley, coarsely chopped. That'll be bright green.
Then we've got the chestnuts. Now they really are the most lovely colour.
And the remaining melted butter.
The butter binds it all together, and of course that'll be what'll make the breadcrumbs crisp.
A little salt there, little pepper. Then mix it all together.
And that's it.
Tip that glorious mix into a well-buttered baking dish.
It is a delicious stuffing. I can tell you it's a very nice feeling that's yet another job done, ready for Christmas Day.
My turkey and stuffing is being served with all the trimmings, and that has to include some Christmas vegetables.
I'm at Tollhurst Organic Farm to persuade a very special and funny friend of mine to eat his festive fetch.
Just here, yeah?
Can we not?
No.
Presenter Ryland's a self-confessed fussy eater, and there's one Christmas staple he refuses to have on his plate, Brussels sprouts.
In the UK, we eat more Brussels sprouts than any other country in Europe, consuming over 700 million of them at Christmas.
I just need to persuade Ryland to eat one, and we're starting off with picking them.
I don't even know what half of this is.
Well, those are cauliflower, and in the distance sprouts.
That's how they look.
They look like little palm trees.
You're right.
It's quite common, and let's do this.
I'm going on the hunt.
Careful as you go.
I mean, they're all lovely, but I've got to get the best from Mary Berry, haven't I?
Absolutely.
There's a wonderful one here, a really big one.
So why have you sent me all the way in here?
Because I want it all checking out.
Take all the leaves off, that's snapping them off at the end.
No, no, not the tops.
Press them down.
Right.
That's it.
Is that right?
Right.
Shall I just cut it?
Yeah, get your legs out of the way.
That's it.
And then saw at the bottom.
Well done.
That's brilliant.
I feel like I've won a prize.
You have won a prize.
Mary, that's the most work I've done in about 10 years.
That's called manual leaper.
I think we've done well there.
I think we might need a few more.
That's it.
You've got the hang of it, now.
Perfect.
Done.
Splendid.
Well done.
We're away.
I better like these.
I've got faith.
My brussel sprouts cooked with shallots, cashew nuts and peas.
We'll convert in from a loathe to a loathe.
This is a nice little set up you've got going on.
Right.
Take them off here.
Lovely.
So what are we doing, Mary?
You're going to take these off.
Pick those off.
So sort of hold it up and pull it down.
And now you've got the hang of it.
You can't stop, can you?
I love my own farm within a week.
That's a good start.
Yeah.
Right.
Now I'm going to prepare them.
Simply trim off the ends and remove the outer leaves.
We just cut them in half.
And you see the structure of them.
They're so neat and beautiful.
And as you can imagine, because we've split that, it will cook in half the time.
So who's cooking on Christmas Day in your house?
It is my job.
Christmas Day and Boxing Day I like to do.
They'll do the turkey, the potato.
I'll be honest.
I don't normally do brussel sprouts.
So...
That's what I'm here for.
Over cooking can make them mushy and bitter.
So boil for about three minutes and add frozen peas in at the end.
Peas and sprouts go well together.
Do they work well? Are they friends?
I think best friends.
Right, let's straighten these off, shall we?
Now, to make these sprouts really irresistible,
first some shallots fried in butter.
That wants to just go until they're beautifully tender.
So I mean, you're very good when it comes down to preparation.
All of this you would do on the day, wouldn't you?
A frying off, yes.
I would have prepared the shallots and harvests, right?
Yeah, so that was all ready to go.
Oh, ready to do that.
On the day, chuck it all in.
And also, I do myself a timetable.
Well, you're so organised.
Well, you're going to be because you're the cook.
Do you know what it reminds me of?
It reminds me of, like, being at the fair as a kid that smell with a hot dog.
You like going to the fair, do you?
Don't go to the fair.
I'm free, I'm free.
Right, come on.
That's absolutely perfect.
For some crunch, I'm adding a third of a cup of cashew nuts.
They can be salted or unsalted, just whichever you like.
Doesn't matter.
Just turn them round to the hot.
I know you're looking forward to getting me to try this,
but I have to say, my favourite thing on my Christmas dinner is the stuffing.
That is always my go-to.
What's yours?
I've got two favourites.
One is the dark meat on the turkey and the trifle.
See, I knew you'd get along with my mum.
That's her favourite.
Finally, adding the cook sprouts and peas.
Look at that.
Look at that colour.
A little pepper and salt.
Now, straight into the dish, is it ready?
Shall we?
Yes.
I mean, the proof's going to be in the taste, isn't it?
Come on.
Let's see if you've done it there, ready?
A little bit of everything.
No avoiding the sprouts.
Ready.
Be truthful.
Oh, well.
Behave.
I'm so annoyed.
You've made me like Brussels sprouts, haven't you?
Yeah.
Well, I'm chuffed a bit so don't I?
I can't believe you've done it.
I take this so there's such a lovely bite to it.
The cashew as well gives a little bit of sweetness in there with those shallots.
Now, if you can convert me, I think you could convert others.
So, I've set you a little challenge.
I've invited some of the local kids out to come and try this dish.
And I've been hiding them.
I've been hiding them.
Kids, it's dinner time. Come on.
They're all looking very Christmassy.
So, guys, do you like Brussels sprouts?
No, no.
Oh, but I want you to try because they're lovely and buttery.
Be brave.
There you go, sweetheart. Dig in.
So, what do you think?
That nice.
That one's good. What did you think?
I think it was really good.
You know what? I have no experience, Mary.
Oh.
An empty bowl here.
Oh, where did that all go?
Mike's on there.
So, what did you think about it?
It was very yummy and chewy.
And what about you? Did you like it?
Yeah, but I didn't burn this.
This is about a little bit hot.
Oh!
I don't know.
What's this about?
You didn't like Brussels sprouts.
Well, never mind.
That's six out of seven.
So, that's not too bad, is it?
Do you want some more?
Yes!
Yeah, go on. Help yourself.
Happy or not.
Come on.
Mary.
Put it there.
Oh, so, winner.
Mary Christmas gorgeous.
And Mary Happy Christmas to all of you.
Thank you.
Brussels may spread opinion,
but there's one vegetable
that's always a crowd pleaser.
My fail-safe recipe for perfect potatoes
involves double roasting for extra Christmas,
a simple twist that makes all the difference.
I always roast my potatoes on Christmas Eve
and then re-roast them
till they're beautifully crisp on Christmas Day.
Start by par boiling for five minutes, then drain.
I'm going to give the pan a shake
and it'll be slightly roughened up.
For fluffy roasts,
use a floury potato-like russet.
Already you can see there's lots of texture there.
And for a crisp exterior,
add a quarter of a cup of coarse farena flour.
It does give a lovely result.
Give it another shake.
I think that's pretty well done.
Very important to have hot fat to roast them in.
I've got goose fat here.
I think it's the best one.
So about four tablespoons.
For vegetarians, vegetable oil is a good alternative.
Get the fat smoking hot.
It will make these potatoes extra crunchy.
I know it sounds a little bit odd.
Cooking your roast potatoes on Christmas Eve.
But I promise you, it works.
You just trust me.
Don't leave them out on the worktop because if you do,
I know my son would pinch them a day ahead
and I'd be left with very few.
These are all perfectly coated now
and I'm going to put them back into the oven to roast.
Once golden brown, take them out and set aside.
I'll just reheat these for about 20 minutes on the day before serving.
So, so important that those potatoes of crisp just listen to them here.
I can hear them.
Yes.
They're so crisp.
You just put them back into the oven to rehearse.
I didn't even know you could do that day.
That's really good.
This is truly the miracle of Christmas.
It took Christmas now, Bob.
Heather doesn't her table look absolutely beautiful
and those twice roasted potatoes, they sound particularly good
and so delish, right?
You know, it wouldn't be Christmas dinner, Cecily,
without those twice roasted potatoes or roasts, as we Brits call them.
Just like Christmas crackers.
You can't have Christmas without a Christmas cracker.
Hi, I'm Heather Sanderson and I'm joined by Cecily Wilson.
Cecily, wasn't it wonderful to see Mary and the children
trying those brussel sprabs.
They're so honest.
Now, when I make them, I use walnuts.
But I think I'm going to try the cashews this year.
That's good.
Mary really is serving up traditional dishes with her signature
fuss-free style, exuding her special warm friendship and fun.
That's right.
And we're learning more than just her traditions.
What a treat to learn about the recipes for the pumpkin ricotta
tortelli from her friend, Chef Angela.
And what a great idea that is, right?
Plus, the stories are family sharing these recipes from
generation to generation.
PBS is also worth sharing with family, too.
Now, this is a wonderful time to stop and think about how
everything you love on PBS is here, thanks to your support.
You can reach us by phone or text at the number on your screen.
And, of course, you can go on to our website below and make your
contribution online.
Get into the holiday giving spirit.
And again, right now, we have some great ways of saying thanks.
Take a look.
Since its founding more than 60 years ago, PBS Wisconsin has
taught generations how to cook well, eat well, and drink well.
And right now, we're learning from celebrated chef, author,
and television personality, Mary Berry, about how to make our
holiday celebrations as best of as can be.
Take an investment in the cooking programs you love on PBS
Wisconsin by making an ongoing, sustaining contribution of $15
per month, and we'll thank you with Mary Berry's Christmas
Collection cookbook.
This beautiful 288-page cookbook combines time-honored festive
favorites with a variety of new and exciting dishes to spice up
the season.
By taking the traditional Christmas fair and giving it a
gift, Mary adds sparkle to every celebration.
With an invaluable Christmas day countdown, sample menus,
shopping list, and tips on preparing ahead and freezing,
this is the must-have companion to the festive season.
Or, become a sustainer with an ongoing gift of $21 per month
and we'll thank you with a holiday gift package that contains
Mary Berry's Christmas Collection cookbook, a PBS Wisconsin
patron, and Mary Berry's Baking Bible, filled with 250
foolproof recipes of every variety.
The Baking Bible is packed with full-color photographs and
illustrations, easy to follow instructions and handy tips.
It's an idea resource for kitchen novices and more experienced
cooks alike.
Your investment in PBS Wisconsin makes all your PBS favorites
possible, whether you watch on TV, online, or with the PBS
app.
So please call 1-800-236-3636 or visit pbswisconsin.org right now
to give.
Thanks!
These cookbooks really need to be in your collection, or you may
want to give them to your family and friends.
Share these traditional dishes with the Mary Berry signature
fuss-free style.
Now, Mary Berry, did you know this, Cecily, is the author of
over 70 books?
She published her first cookbook back in 1966, and she was, of
course, the much-loved judge on the Great British Baking Show,
which aired for five seasons on PBS, and she's been teaching
the world to cook for over four decades.
In 2009, Mary was awarded the highly coveted Guild of Food
Writers Lifetime Achievement Award, and in 2012, she was made a
new CBE.
Do you know what that means, Cecily?
I actually do.
The commander of the Order of the British, Impa.
Absolutely correct, and of course that was in the Queen's
Birthday Honors list.
Just amazing, right?
Absolutely.
She's a real celebrity in the UK, and here in the US as well.
She started on TV in the early 70s, and her mission is to get
everyone baking and cooking right at home, and PBS has a
similar mission.
PBS is here and available to you every day.
Yes, every day.
Your account on finding programs that enhance your ability to
enjoy your time in the kitchen, like the Great American Recipe,
or Lydia celebrates America, and of course this wonderful holiday
celebration with Mary Berry.
Right now, all we ask is that you support this essential service
with your donation.
Your support is an investment in everything you enjoy on PBS.
Whether you watch on TV, online, or with the PBS app.
This is my tried and tested Christmas pudding.
Some people make it a year ahead, but for me, a week before
Christmas is perfect.
This station gives you a chance to put everything going on in
your life on hold, if only for just a few hours.
So you can get lost in an amazing drama from masterpiece,
or hold your breath in anticipation of a paintings
value on Antiques Roadshow.
This is your place, and this PBS station is a part of your
community.
When you make a gift to PBS, you are becoming a part of something
larger.
You are sending a signal that you want more connection, more
discovery, more joy.
Now, this PBS station belongs to you.
So make your investment in everything you enjoy right here,
right now, by visiting us online, or reaching out to the
number on your screen.
One of the things I really love about some of my favorite
PBS series is their annual Christmas episodes.
All Creatures Grade and Small, for instance, it's just so moving,
and to call the midwife's Christmas specials, well, I just
cry every time.
Now, each series does a great job at making us feel the love
between friends and family.
And one of the ways that so many of us express our love is
through cooking.
And right now, we're learning from Mary Berry how to wow the
people we love with some terrific dishes that will help make our
holiday celebrations extra special.
Now is the time to celebrate something else, very important
to this PBS station.
Your investment in this station is what makes everything you and
your family enjoy possible.
It's as simple as that, whether you watch online, on TV,
or with the PBS app.
When you watch something on PBS, it simply wouldn't be here unless
folks like you and me support it.
So please go online or reach out to the number on your screen to
give to this PBS station now.
Oh!
Make an investment in the cooking programs you love on
PBS Wisconsin by making an ongoing, sustaining contribution
of $15 per month.
And we'll thank you with Mary Berry's Christmas collection
cookbook, this beautiful 288 page cookbook combines time honored
best of favorites with a variety of new and exciting dishes to
spice up the season.
Or become a sustainer with an ongoing gift of $21 per month,
and we'll thank you with a holiday gift package that includes
Mary Berry's Christmas collection cookbook, a PBS Wisconsin
apron, and Mary Berry's baking bible, filled with 250 fool
proof recipes of every variety.
So please reach out to 1-800-236-3636.
Or give online at pbswisconsin.org right now.
Thanks.
These really are some great books to share with the people you love
and maybe pass on to the next generation.
You know, Cecily, this special really is a terrific way to
prepare for the holidays, don't you think?
Absolutely.
Do you have any favorite holiday traditions or memories you'd like
to share?
Absolutely.
100% my family.
This is my all-time favorite holiday.
And our family gets together every year.
We do an annual sweet treat challenge.
And let me tell you, we go all in.
It's so much fun.
And hopefully they will continue to carry it on to their families
as well.
And maybe, you know, maybe this year we'll check out the huge
library of holiday programming to be found with PBS Passport.
You can stream passport shows on your computer or with the
PBS app on your smart TV, phone, tablet, TV streaming,
device, anything you like.
And remember, it's another one of the benefits of joining the
PBS family.
There are so many outstanding programs you can watch with
PBS Passport.
You can binge watch dramas, catch up on a concert you may have missed,
or simply revisit some of your other PBS favorites.
You can even enjoy Mary Berry Ultimate Christmas again with
Passport.
And the best part is, you can watch whenever and wherever you
want.
I love it.
And in just a few moments, Mary will visit her friend Monica for
a Samoan dish of smoked haddock.
Doesn't that sound good?
Smell it from here.
I know, right?
That's simply amazing.
Plus, Mary will show us how to make this amazing,
festive trifle right here.
So, PBS is the station that you love, holiday cooking with Mary
Berry, and make an investment in all that you can enjoy on this
PBS station with a donation.
Just call or text the number on your screen or visit our website
and make an ongoing contribution as a monthly
sustainer.
Now, let's get back and enjoy more from Mary Berry Ultimate
Christmas, right here on PBS.
I've admired talented chef Monica Galletti for years,
and I'm delighted to call her a friend.
This festive season, as well as running her successful
restaurant, she is also hosting her own family Christmas.
I'm curious to find out what's on the menu.
So, I've come to Mary named after her mother,
where I should feel right at home.
Hello there.
Hi, you made it.
I did Monica.
This kitchen sparkles and shines, just like you.
That's how I like it.
And I think you'd be the same, no?
I hope so.
Can I come around and join me?
Yes, please.
Please, we're ready for you.
So, what does Christmas mean to you?
Christmas, for me, it's all about family.
And your loved ones.
I'm from Samoa, in the Pacific Islands,
and then grew up in New Zealand, so I have a huge family.
You know, we love Turkey and in a roast ham,
but in New Zealand and Samoa, you know, it's hot weather,
so we tend to have maybe a big barbecue.
But this year's very special, because my dad's coming over.
And I've been here over 20 years.
It's the first time he's come over for Christmas,
so I'm very excited.
I bet you.
What are you going to give him?
Well, this is one of the dishes I'm going to make for him.
In Samoa, there's a dish we call Baloo Sami.
What was that again?
Baloo Sami.
Very good.
And traditionally, it's made with tarot leaves.
What is it, tarot leaves?
I've never heard of it.
Looks like a large spinach leaf, but more flavoursome.
Tastes more of the cabbage.
But I'm using Caballoneo or kale.
Chopped onion.
In goes the coconut milk, and then into the oven.
That is, in no way, complicated.
Not at all.
All ingredients to have.
It's very simple, but delicious.
This is going to blow your Christmas mittens off.
So Monica, where do we start?
So I'm going to start with picking the kale.
It's been washed, but we just need to strip down the leaves.
I think the cabbage is very underrated.
I tend to agree.
You know, it's such a versatile vegetable.
And it's a nice feel, isn't it?
I like it.
I believe this.
And will you be having a big Christmas, Mary?
We're just having family Christmas and it'll be really classic
because we're doing a proper trick, keep.
And I like the leftovers.
The leftovers are the best part, I think.
Thank you.
Monica cooks down chopped onions until translucent.
Just don't let it catch.
Keep an eye on it.
Yes.
Keep an eye on it.
Then grates in peeled garlic.
Sensible to put it in at the end because if you put it in at the beginning,
I'll find out it'll burn.
It would burn very easily.
And a flavor, some special ingredient.
My dad's tip is the curry powder.
It smells amazing.
In some food, we love curry, but we don't do a lot of spicy curry.
So it's more a flavoring in essence of curry in there.
So in goes our prep kale.
So that's wilting now.
Yes, it is.
And of course, this can all be made ahead.
Yes, absolutely.
And then it's just finishing off.
In goes our coconut milk.
What consistency are we aiming at?
Very thick and creamy.
Monica depends the vegetables into an oven-proof serving dish ready for baking.
And then finally adds chunks of smoked havoc to elevate this to a more hearty meal.
I love smoked havoc.
Oh, fabulous.
We always have a fish pie on Christmas Eve, but this looks so tempting.
You could do it in a big dish.
Absolutely.
That's how we do it at home.
Now we're going to put it in the oven too.
And now it's going in the oven.
A bit creamier.
Yeah.
And it will thicken up and it will almost set.
Well, come on.
Get it in the oven.
I want that.
Right.
These are baked at 375 degrees for 20 to 30 minutes.
Monica's generous creamy bake brings a taste of samura to her Christmas table.
I can't wait to dig in.
Are you ready?
Yes, this is what I've been waiting for.
You've been very patient.
Of course.
It smells wonderful.
I know you like your smoked havoc.
I love it.
To start.
I promise you, that is absolutely to find.
You really like that?
It's been nervous though.
And this is a very nice alternative to fish pie.
It's a pleasure.
And certainly we'll be making it again.
Happy Christmas, Mary.
Cheers.
And a very happy Christmas to you.
Monica's recipe has inspired me to update my Christmas Eve fish pie.
But there's one classic dish I won't be changing.
My sublime ruby red cabbage.
It's a glorious colour.
Now, when it has long, slow cooking, it goes much darker.
And I'm going to get as much flavour into it as I can.
First, remove the core, then finely shred.
Not only does it taste good, it's a real bonus that you can make it well before Christmas
and put it in the freezer and all you've got to do is reheat it.
That looks lovely.
Makes a lot, doesn't it, from one cabbage?
So it's on with the cooking.
Add olive oil and butter to a hot pan.
And here it says thing.
Followed by the shredded cabbage.
I like to cook by red cabbage slowly.
Then it absorbs all the wonderful flavours and the cabbage will be beautifully shiny and full of flavour.
Stir in roughly chopped onion and an apple.
You don't have to cook this for long at this stage because it's going to have that long, slow cooking in the up.
I'm then going to add some apple juice.
And some redcurrant jelly.
About four tablespoons.
It not only gives it flavour, but it also gives a nice shine to it.
And finally, some festive spices.
Cinnamon stick, a few bay leaves and some nutmeg.
Put the cabbage into the oven for three hours at 275 degrees.
It's had its three hours and I'm going to just fish out the bay leaves, there they are, and the cinnamon stick.
I'm taking out the cabbage because I want to reduce this liquid and I want it to be intense and full of flavour.
Scoop out the cabbage with a slotted spoon.
Then reduce with a teaspoon of butter until the sauce is thick and syrupy.
Those final juices when they're reduced give it a really lovely shine.
There we are, that's ready to freeze and then you saw ready to serve on Christmas Day.
I can't resist a taste.
I can taste all those wonderful spices and flavour to real treat.
One more thing ticked off.
MUSIC
Being organised really pays off.
With all the food prepped and ready to go, I can enjoy setting the table and making sure everything's ready for my guest tomorrow.
Christmas Day has finally arrived.
On Christmas morning all your hard work pays off.
With all that preparation done, the cooking is easy.
First take the turkey out of the fridge for an hour to bring it up to room temperature.
Then put it straight into the oven, it's as simple as that.
I cook mine for about two and a quarter hours at 325 degrees until the skin is beautifully crisp and brown.
And a thermometer reads 165 degrees and the juices run clear.
I think it looks rich in gold and it's dark, conker colour.
I can see the lemon just coming through, still the herbs.
Once the turkey's cooked you'll need to let it rest.
Wrap in foil and cover to keep hot.
The resting is very, very important because in fact it is going on cooking.
And up to three hours it will stay hot, I promise you.
With the turkey resting the oven's empty and ready for business.
So in goes the stuffing and my golden potatoes can get their second resting.
I'm also throwing in some carrots and parsnips that can cook at the same time.
A drizzle of honey for their final five minutes will make these beautifully glazed.
While the oven does the hard work I can get on with the gravy, it couldn't be easier.
There's nothing like a good gravy. I've cooked the giblets to make a nice stock.
If you haven't got the giblets for the bird you can just use the stock cube if you prefer.
So I'm going to put, first of all, melt the butter.
Butter will make a jotty good gravy.
Once the quarter cup of butter has melted add half a cup of flour and combine to make a roux.
In goes the hot giblets stock.
A little at a time and give it a good beat in between.
As a family we all look simply love gravy with gravy people.
Now I've got those wonderful juices from the bird and I've skimmed off the fat just pour that in.
All these little crusty bits from the bottom are good in flavour so let's include them all.
Season with a little pepper and salt and a dash of Worcestershire sauce to deepen the flavour then bring it to the boil.
And that's it's delicious but simple gravy ready in minutes.
Absolutely scrumptious.
How's that for a stress-free Christmas meal?
My roast turkey, twice roasted golden potatoes with all the trimmings.
MUSIC
Good day!
Mary this looks stunning and smells so delicious.
Well it's the treat of the year isn't it?
Indeed it is.
This is a good one. Who is Santa Claus married to?
Mary Christmas!
I'm going to do some stuffing.
Come on I love this Mary.
Mary this stuffing is beautiful.
My mum always does the stuffing. That's the one thing she brings around.
Are you going to try and make it this year then? Mary's recipe come on.
I will be making this but Linda will still be making this.
So I don't know what Linda is, you have to put them out.
Have other people tasting them the same which is the best mine I will.
No we've got them. We've won. We've won. Cheers.
Got a fun day.
And it's not over yet so make sure there's room for dessert.
My Christmas pudding simply needs to be reheated then it's ready to turn out.
It's a bit hot but I've got tin hands.
That was easy peasy and there it is.
It smells divine.
When I was little you used to put in the mixture a sixpence and whoever got it could have a wish.
And so what I do is put 20p pieces and I sterilise them by putting them in boiling water.
And once I've turned it out nobody's looking I just slip those in.
And I know that the grandchildren would like her coin.
I know where they are and I can give them a slice and I can watch that the child doesn't swallow them.
And there it is. My pudding is full of good luck.
Set it alight with some flaming brandy and this decadent dish is ready to serve.
But it's not the only dessert on my Christmas table.
In my family there'd be an uproar if I didn't make a very special trifle too.
And my full proof recipe couldn't be more straightforward.
Using ready-made custard and canned pears it won't break the bank.
This trifle is as frosty as it is festive.
This is Christmas and this is special.
First of all I've drained my pears.
Now I'm not using fresh pears but canned ones are perfect.
And then I've got some cherries here. They're maraschino cherries.
They're the sort that come in a little jar and you often pop them into a drink.
Half the cherries.
And I've got a nice fruity flavour to my trifle and cut the pears into generous chunks.
And now we come to the sponges.
Now these are trifle sponges.
I split them in half and fill them with jam.
If you can't get trifle sponges you could use slices of sponge
and then cut each slice in half.
And then you just sandwich them together.
Cut the filled sponges in half length ways.
You get a nice clean cut like that and if you push it to the side you'll see it through
and it looks pretty good.
Then put half the pears in the base of the dish.
And then you just put that around the edge and give it a push into the side like that.
Top with a second layer of sponges.
I'm just checking that I've got these lovely jammy layers so that you can see through.
I think it makes the trifle.
Place any remaining sponges in the middle and surround with crunchy amaretti biscuits.
When they go into the trifle they take up all the sherry and flavourings
and they'll become a bit spongy.
Next, top with the cherries and the remaining pears to create a surprise fruity centre.
Now we come to the boozy part.
I've always put sherry and that's what mum used to put in.
And I did notice there was always a glass alongside it.
I think it helped her through the day.
If you're making it for very young children you could juice orange juice.
If you haven't got sherry you could use brandy.
Measure five tablespoons of sherry into a jug.
And make up to two thirds of a cup with a reserved pear syrup.
You know that to me smells of parties and festivities.
Absolutely wonderful.
Push the amaretti biscuits into the liquid to soak up the flavour.
That looks great.
You can clearly see the lead sponge with the strawberry jam.
So now on to the custard topping.
I'm using a can of custard because it's thick and then I'm going to enrich it with lots of double cream.
It's Christmas, we're enriching everything. It's going to be wonderful.
First whisk two thirds of a cup of double cream to soft peaks.
Then stir it through the custard.
This is beautifully creamy and rich.
And smooth it generously onto the trifle.
Doesn't that look great?
That just needs to set a bit so pop it in the fridge for an hour or so.
While the trifle chills I'm going to get on with the decoration.
So to finish the trifle I'm going to show off a bit.
Almost like spun sugar only a little bit thicker and I'm going to pile it up.
And it'll be great when you walk in.
Follow my rules and making caramel should be easy.
First of all it won't work in an unstick pan.
Gently heat half a cup of sugar and six tablespoons of water until the sugar completely dissolves.
Take the spoon out and you will not need it again.
There's a huge tendency to give it a stir, don't.
Now turn up the heat and boil until the mixture darkens.
It's beginning to make that lovely caramel color. It's perfect.
Once the caramel is golden take it off the heat and let it cool briefly to thicken.
I've got some nonstick paper here. I'm going to just zigzag it.
It's such fun to do. It won't last for long so you do it an hour beforehand.
As soon as moisture gets to it it begins to soften.
Now my trifle set. It's time for some lightly whipped double cream.
It's really rich but it's Christmas so why not?
And of course my glorious golden caramel.
Just look at that, isn't it the best way of sewing off?
You just break it up and put it on top willy nilly as you want to.
Pile up the caramel shards into a glimmering crown.
This is a perfect ending to that Christmas meal.
Just look at that finish. I think it's sensational.
There it comes. Oh my lord!
Wow! Beautiful.
That is stunning.
Oh, is that for a trifle?
I mean that's a trifle under half.
There's a surprise in the middle.
Oh, are you just going to do it all?
And it's a surprise.
The maraschino cherries.
There's lots of pears in there.
Wow. This is so exciting.
Can I come every Christmas?
Look at that.
There's some nice textures here.
I know you chefs would have poached the pears.
I used canned pears.
Mary, I am going to disagree with you.
Every time I make a trifle, I open a can.
She means beer, though.
How about Christmas pudding for you?
I've got to try a little bit of course, Mary.
Crown jam full of fruit.
There might be a little surprise.
Wow.
I did put a few coins, so you might get one.
I've never seen coins in a Christmas pudding.
I've got my 20p smearing.
That's because you're special.
Oh, my God.
Have a wish.
Come on.
I love this pudding, Mary.
And also the detectors through it.
Just fabulous.
It smells like Christmas.
It is.
We should be doing this every day.
Yeah.
Every day can be Christmas, though.
Every day.
Present.
Yay.
Present.
Oh, thank you so much.
Angela.
Oh, thank you, Mary.
This is so cute.
I love you.
Thank you.
Oh, I love this.
That's so cute.
You look really good in there.
You look so good in that house.
Oh, I've got a brussels brussels.
I like that.
I want you wearing that.
Come on.
Have they found that?
They're so cute.
Take it with your hands.
Oh, my God.
It's going to roll back.
It's so cute.
No!
I've never taken it off.
Merry Christmas.
So fun.
Thank you so much, Mary.
Merry Christmas.
Every day should be Christmas day, shouldn't it?
Absolutely.
Why not?
Well, with that festive feast, and now we're all prepared for the holidays,
with the help of Mary Berry, right here on PBS.
This really is a wonderful guide to prepare for a delicious,
stress-free holiday, right?
We will need that.
I'm Cecily Wilson here with Heather Sanderson,
and we've been so happy to experience this holiday special with you.
But right now, it's your last chance to make your vital contribution
to this PBS station.
Show your support for the programs you love on PBS,
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or visiting us online to give.
You know, I feel like Mary Berry has given us the perfect guide
for the perfect three-course Christmas dinner.
I know I can sometimes feel stressed about the holidays,
but now having Mary's recipes lined up,
I have a plan in place, and that's really reassuring.
Also, we have Mary Berry and PBS to thank for this terrific program.
We've been enjoying.
So right now is your opportunity to give back to PBS
and join in on this celebration from Mary Berry
as she shares her secrets to the most wonderful time of the year.
That sounds like a song, right?
Make an investment in everything you love on PBS
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Mary is all about preparing for the holidays,
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Give now by reaching us by phone or text at the number on your screen,
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And when you give, we have some terrific gifts.
But you know what? First of all, let's see what gifts we have
in our Christmas crackers.
Ready? One, two, three, go!
LAUGHTER
Oh, where's my party?
Where's my hat?
I don't have a hat.
Since its founding more than 60 years ago,
PBS Wisconsin has taught generations how to cook well,
eat well, and drink well.
And right now, we're learning from celebrated chef, author,
and television personality, Mary Berry,
about how to make our holiday celebrations as festive as can be.
Make an investment in the cooking programs you love on PBS Wisconsin
by making an ongoing, sustaining contribution of $15 per month.
And we'll thank you with Mary Berry's Christmas collection cookbook.
This beautiful 288-page cookbook combines time-honored festive favorites
with a variety of new and exciting dishes to spice up the season.
By taking the traditional Christmas fair and giving it a twist,
Mary adds sparkle to every celebration.
With an invaluable Christmas day countdown, sample menus, shopping list,
and tips on preparing ahead and freezing,
this is the must-have companion to the festive season.
Or become a sustainer with an ongoing gift of $21 per month
and we'll thank you with a holiday gift package
that contains Mary Berry's Christmas collection cookbook,
a PBS Wisconsin apron, and Mary Berry's baking bible,
filled with 250 foolproof recipes of every variety.
The baking bible is packed with full-color photographs and illustrations,
easy to follow instructions and handy tips.
It's an idea resource for kitchen novices and more experienced cooks alike.
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Or visit pbswisconsin.org right now to give.
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PBS has a long history of bringing new programs that enrich your life.
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Programs like Mary Berry's Ultimate Christmas remind us
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Being organized really pays off.
With all the food prepped and ready to go,
I can enjoy setting the table and making sure everything's ready
for my guest tomorrow.
I absolutely love cooking shows on PBS.
Julia Child started here on PBS over 50 years ago,
becoming an inspiration to millions across the country,
and we've had so many wonderful chefs here on PBS
following her footsteps like Jacques Pepin, Mingsai,
Marianne Esposito, and Vivian Howard.
And now we have great British baking show judge,
Mary Berry with us for this glorious celebration of holiday cooking.
Mary started her career in the late 1960s
and has written over 70 cookbooks, can you imagine?
And right now, she and her friends are sharing their traditional dishes
with you to help make your holiday meals more memorable than ever.
When you make your contribution right now,
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You can even stream Mary Berry's ultimate Christmas again
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So, call, text, or go online to give.
And when you make your contribution right now,
we have a number of terrific ways to say thanks.
Take a look.
Make an investment in the cooking programs you love
on PBS Wisconsin by making an ongoing,
sustaining contribution of $15 per month.
And we'll thank you with Mary Berry's Christmas collection cookbook,
this beautiful 288-page cookbook combines time-honored,
creative favorites with a variety of new and exciting dishes
to spice up the season.
Or become a sustainer with an ongoing gift of $21 per month,
and we'll thank you with a holiday gift package
that includes Mary Berry's Christmas collection cookbook,
a PBS Wisconsin apron, and Mary Berry's baking bible,
filled with 250 fool-proof recipes of every variety.
So please reach out to 1-800-236-3636.
Or give online at pbswisconsin.org right now.
Thanks.
I don't know about you, but now that we've pulled our Christmas crackers
and I've got my party hat on,
I'm also ready to try some new recipes this holiday season.
And maybe I can be a little bit more organized this time round.
And what a terrific lineup of gifts we have to offer you
when you make your vital donation.
And Heather, these truly are some wonderful gifts,
two cookbooks, and a DVD of this program.
It's our gift to you when you give to this PBS station right now.
Isn't it nice that PBS is here to share something meaningful
and engaging that brings us all a little closer together?
Absolutely.
There are so many outstanding PBS holiday programs.
You can watch on this station,
and you can also stream with a wonderful member benefit
called PBS Passport.
Cecily, you and I both know that PBS Passport is such a great way
to enjoy so much that PBS has to offer.
A new two can experience everything available with Passport
when you join the PBS family with your qualifying donation.
Help make something great.
Like this trifle?
Absolutely.
Can I?
Please do.
What are you waiting for?
Let's go.
Make an ongoing contribution to this station
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your monthly contribution will help to ensure that PBS will remain
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Thank you so much for joining Heather and me during this holiday
celebration with Mary Berry.
We know it was time well spent.
And here's one last look at the ways we can say thank you.
When you invest in this PBS station,
call, text, or go online now.
Thank you.
And happy holidays.
Let's dig in.
Oh, my goodness.
Mary Berry's Ultimate Christmas was made possible in part
by contributions to your PBS station from viewers like you.
Thank you.
You're watching PBS.