[music]
Mary: What an amazing view!
A true picture of Scotland.
[train whistle blows]
The Christmas holidays always feel magical to me.
[sniffs]
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. Ha ha!
Mary!
You promised a surprise, but this is magical!
Mary, voice-over: enjoying some festive fun.
Right, come on. How am I doing this?
Mary: That's just perfect.
It is Christmas after all.
Yes, OK. [laughter]
-Och aye. -Och aye.
Mary, voice-over: And I'll be sharing
some of my favorite indulgent dishes...
-That is delicious. -Mmm!
Mary, voice-over: that can be enjoyed at any time
over the Christmas holiday...
Oh, it's put me in the Christmas mood already.
Mary, voice-over: perfect for treating yourself...
If it gets in my hair, I'll smell of Christmas.
Mary, voice-over: or sharing with others...
-Happy Christmas! -Happy Christmas!
Merry Christmas!
Ohh!
Mary, voice-over: ...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!
This program was made possible
in part by contributions to your
PBS station from
viewers like you.
Thank you.
[bagpipe music]
[train chugging]
?
[train horn blowing]
[music]
Mary, voice-over: 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,
perfect to enjoy any time over the festive season,
and I can't wait to share them.
[music]
This isn't gonna go well, is it?
Mary, voice-over: 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 colorful.
And that's llamas that are on it?
Yeah, I think it says, "La la llama" on it...
-so that's the clue. -That's the clue.
Quite modest for you. I've seen far worse than that.
Mary, voice-over: Andy's 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.
Mary: It's really lovely for me to be here.
It's a glorious hotel.
Well, thank you. Thanks so much for coming.
And you're in your Christmas jumper. Very smart.
Oh, thank you. I appreciate that! Ha ha!
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. [laughter]
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.
But to do one thing well is good.
[laughs]
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.
[laughter]
Mary, voice-over: 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 favorite breakfasts.
We're going to cook this in a very simple way.
Mary, voice-over: We'll start by preparing 14 ounces
of a skinned smoked 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.
Mary, voice-over: Arrange slices of lemon on the haddock,
squeezing the remaining juice,
and top with butter before wrapping.
Can I do this, then?
Yep. 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 fly off at the end.
Mary, voice-over: In it goes to bake
at 400 degrees for 15-18 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 and 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 favorite meal, so...
Um, I think it's no comment, OK?
Right, so onwards and upwards.
Mary, voice-over: Heat a tablespoon of olive oil
and butter on high
before adding two chopped onions.
And this is finely chopped,
so you've got away without having to chop this onion
because I did not want you weeping over there.
Lucky you. You've got it done for you.
-No. OK, thank you for that. -In goes the onion.
So give that a good stir.
Give it a stir, OK.
And with the other hand hold the pan
because otherwise, it can easily slip off.
Yeah, that's a good tip, OK.
And now in with the spices.
Two teaspoons of cumin and ground coriander
and one teaspoon of turmeric
gives the kedgeree that classic flavor.
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.
Mary, voice-over: Then a couple of bay leaves,
one and a half cups of basmati rice,
pepper and salt,
and 2 1/2 cups 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 12-15 minutes,
that's just enough time to check on the fish.
I can hear it gently sizzling.
Is that--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, 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.
Um, 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 gate.
It's like, "Give me a hug to say good-bye, 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 an Andy Murray one.
What time's Andy Murray go to bed?
Ten-ish.
-Ten-ish. OK. -Yeah.
What's the matter with you?
[laughter]
Mary: I'm gonna put the spinach in now.
Stir in 1/3 cup of baby spinach
and four tablespoons of heavy cream.
Could you chop a bit of parsley? I'll get it for you.
Oh, OK.
Here we are.
We've got parsley and dill.
OK.
Around a tablespoon of each will do.
I'm gonna do this so wrong. My--I--
I'll just go for it. Let's see.
That's just perfect.
Keep your fingers above the knife.
Otherwise you lose them.
You almost look like a chef
but in a Christmas jumper.
That's it.
I'm detecting a bit of sarcasm there, Mary.
No, 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.
Yeah. You see.
That's perfect.
Oops. I'm dropping it all out the edge now.
That's all right. Good. I got an extra bit.
Mary: Look who's coming.
Shirley: Hello! How's it going?
Andy: Hello. Look at that. Mary: Can you believe it?
That was all my work as well.
Did you make all that?
Yeah. All of it. Yeah.
Oh, my goodness.
And can you remember what you did, though?
Mary, voice-over: Garnish the kedgeree by
quartering four soft-boiled eggs.
Mary: And so just lift them on the top. Oh!
Andy: Yeah.
Mary: It looks a bit higgledy-piggledy,
but there we are. It'll taste good.
Andy: It's all over my fingers now.
All over your fingers, yeah.
A little bit of finesse.
Well, you do that in your tennis.
I do, yeah.
So I need a bit more finesse in the eggs.
OK! [laughter]
Mary, voice-over: 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 favorites 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, whiskey.
But I'm doing something quite different.
I'm putting it in my pavlova.
This is a stunning showstopper
but deceptively simple to make.
Start by preheating the oven to 325 degrees
and whisking six large egg whites on full speed
until light and fluffy.
Now, you see, it doesn't really hold its shape.
It looks like a cloud.
So when it's at that shape,
I'm gonna start adding the sugar.
Add 1 3/4 cups of caster sugar
a little at a time so it 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 teaspoon of cornstarch.
Add to the egg whites to give the pavlova
a lovely gooey center.
Every scrap going in there.
Make sure it's really well-mixed.
And look at that.
Beautiful.
Draw a 12-inch circle on non-stick paper
and then a six-inch circle in the center
to use as a guide to fill with 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 homemade.
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 275 degrees
and bake for 1 hour, 15 minutes.
Just enough time to finish decorating my tree.
[music]
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 soft brown 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 7/8 cup of porridge oats
and two tablespoons of soft brown sugar,
giving them that light golden color.
So put this to one side, let it get stone cold,
and then we'll be adding it to the whipped cream and whiskey.
Whip 2 1/2 cups of that rich, heavy cream
before adding two tablespoons of whiskey.
The smell alone is knocking me out. That's it.
Stir in 2/3 of the crunchy, caramelized 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.
[music]
This is the bit that I like so much.
It's sort of a bit like being in the theater, 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 caramelized 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.
And a little dusting of powdered 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.
[music]
there's Mary Berry Thailand. It
>> Well .
, it must be the holidays
because Mary Berry is back
another special
itAnd this time
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from Wisconsin
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cookbooks. And to see these cookbooks
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make a sustaining gift to
pledgesconsin. If you'd like to
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>> Thank you
. azz music]
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 anytime 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 canapé to my mind should be crisp,
so what better than crisp fried bread?
I like wheat bread, but white works just as well.
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 flavor, some butter.
Nothing like butter.
For the perfect golden, 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. [crunch crunch]
That's it.
A sprinkle of salt and pepper,
and the base of our canapés 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 gonna cut that in half,
then a gentle twist.
That is absolutely perfect.
Remove the pit 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 gonna mash it together,
and a little bit of texture's 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 Christmastime, 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 flavor punch
as well as stopping it from turning brown.
That's it.
So in goes the juice in with the avocado.
I've got a small bunch of cilantro,
and I'm going to chop that up finely.
Gosh, the aroma's lovely.
Then that red onion. There it is.
A touch of diced chili.
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 colors.
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 cilantro.
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.
[music]
[reindeer grunting]
I'm meeting Scottish comedian Iain Stirling.
And where better to meet at Christmas
than a reindeer farm?
-Mary... -Hello!
How are you doing?
Iain. What a little poppet this one is.
Iain: I know. It's taken a shine to you.
Mary, voice-over: Iain's hosting
a big family Christmas this year,
and I've got a recipe that I think
will be perfect for sharing.
Well, Mary, it's a big day actually,
a big Christmas for me. I'm cooking for the first time.
And what are you cooking?
-You know, the usual. -Turkey?
The turkey.
I do Brussels sprouts, but we put it in cheese and bacon.
You'll be amazed what you can dip in cheese.
I'd put my whole head in it if I could.
I'm going to do a cheese recipe
which maybe you don't know,
so come and be my chief taster.
I get to taste Mary Berry's cheese?
Yeah.
What an honor.
?
Mary: We are 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.
-Oh, does she? -Yeah.
Come on. You can be in charge.
A large glass of wine, which that is.
That looks about a large glass to me. There we go.
Mary, voice-over: Squeeze in a good dash of lemon juice.
Just a drop more. Perfect.
There you go.
-Then in goes the cheese. -Yeah.
First of all the Emmenthal and some gruyere.
Oh, there you go.
And it makes it go in lovely sort 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?
Mary, voice-over: There's no such thing as too many sprouts,
especially with this recipe.
What's great about cheese fondue at Christmastime
is you can use the leftovers for dipping.
Pigs in blanket, roast potatoes,
perfect to drop in there.
Well, this is all my favorite 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.
Mary, voice-over: After four to five minutes of a gentle simmer,
the fondue's ready for thickening.
You want a little quick whiff? That'll knock you out.
Oh, my gosh!
One tablespoon of cherry-flavored brandy Kirsch
and one tablespoon of cornstarch
helps to keep the cheese smooth
as well as adding to the flavor.
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
'cause 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 party.
That is looking good. [Iain laughing]
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--can I make...
Don't get it in that moustache.
I might do the...
-Oh, pathetic. -How dare you.
-How dare you, at Christmas! -How pathetic.
You don't need a plate. You keep twisting.
Mmm. That was amazing.
I'll try the pig in blanket.
Right! I'm gonna have a go.
Great.
Nice?
Mmm.
Honestly, this is perfect. Thank you, Mary.
Mary, voice-over: This is such an easy way
to use up all those Christmas Day leftovers.
Kids will love it, grown-ups will 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.
[laughs]
Mary: 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 savory 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.
Trying 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 3 1/2 tablespoons of butter.
Real butter, no substitute.
Let it sizzle away there.
In goes two tablespoons of soft brown 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 caramelized 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 flavor.
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.
Just listen to that.
Five minutes should be all you need
for the onions to start caramelizing.
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 flavor.
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 3 1/2 tablespoons of grated cheese.
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 425 degrees.
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.
Our first vegetable is the celery root.
It's this knobbly root vegetable.
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 discoloring.
And then I've got sweet potato.
I'll let you see the color.
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, color, too.
Thinly sliced celery and red onion in next,
and season with salt and pepper.
And it's a lovely mix of color.
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.
On a baked potato it would go well.
Ooh.
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.
Not that.
I'm rather pleased I didn't drop it. There it is.
Oh, I've had a peek before you have.
It does look remarkable.
Look at that.
[music]
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.
[music]
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So .
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 had obviously 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 flavor
that everybody's going to enjoy.
Preheat the oven to 325 degrees
and get the oil in the pan piping hot
before adding 2.2 pounds of diced beef shank.
That's a lovely sizzle.
[sizzling]
The gravy will be good.
I'm married to a gravy man,
so I'm really hot on getting good flavor to the gravy.
Now set that golden brown beef aside.
Lovely color.
Then I'm going to add the onion first.
That's two onions and three sticks of celery.
It 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.
Oh, it's put 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 1/4 cup of all-purpose flour
with two cups 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 ten fluid ounces of beef stock
for an even richer flavor.
Give it a good stir.
I want to get that sediment off the bottom of the pan,
all adding an excellent flavor.
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,
and 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.
But a little unusual, I know.
Give that a good stir.
Cover with a lid, and in it goes at 325 degrees
for 3 1/2 to 4 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 speciality markets.
We have pickled gherkins, pickled onions.
Why not pickled walnuts? I love them.
They certainly add a little extra to my pie.
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.
Singers: ? Ooh ooh ooh ooh... ?
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, uh, to let the steam out,
two little holes here.
So that's it.
And another one on the other side.
Cook in the center of the oven
for about 45 minutes at 400 degrees,
and it's as simple as that.
[music]
The moment of truth.
Ohh! That looks amazing.
That lovely shiny gravy.
A truly gorgeous pie.
[music]
I have so many memories of Christmas parties in Scotland
and dancing the traditional Scottish cčilidh.
[music]
Mary: 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 2.5 cups of water
and 2/3 cup of fiery whiskey liqueur.
That's just the true smell of Scotland.
[sniffs]
That's not very strong at all.
Now, now. That's enough booze.
On to the fruit.
Zest of two lemons,
a large orange,
and two satsumas or clementines.
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 gonna 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-colored juice.
Clear the decks, and now for a little sweetening
with half a cup of caster sugar.
Add more to taste 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--
very gentle simmer-- so that all those spices
and the zest give it that lovely flavor.
Meanwhile, set your glasses
with a satsuma or clementine slice
in each for extra flavor.
Ahh! The smell is amazing.
Now here goes.
That's Christmas.
[music]
A good cčilidh 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.
Hope you're enjoying it. Happy Christmas!
-Happy Christmas! -Merry Christmas!
Mary, voice-over: Looks like the mulled wine
has given our dancers a second wind.
[music]
[cheering and applause]
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 two cups of bread 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.
[tap tap tap]
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 2 1/2 cups of caster sugar
and whisk an egg with 3 1/2 tablespoons 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 proof 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, and it's rising,
will be beaten out of it.
This brings the yeast, sugar, and moisture back together,
improving the bread's flavor and texture.
When it's back at its original size,
I will add the other ingredients.
That's about right.
So I'm gonna flatten that a bit.
Add the zest of one lemon
and mixed dried fruit
for some wonderful Christmassy flavors.
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.
I'm gonna start off by pressing it,
and then I'll do it with a rolling pin.
You can see it's really, really crammed, jammed full
of lots of fruit.
And now it's time for the sweet surprise ingredient,
175 grams 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 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,
bearing the fruit like jewels amongst the sticky dough.
?
Brush with an egg for a lovely golden shine.
And in it goes for about 20-25 minutes at 400 degrees.
Well, I'm pretty proud of that.
Give the bread a final finesse
with a dusting of powdered sugar
before making the first cut.
There we are. The moment of truth.
Mmm. Perfect with a cup of coffee in the morning.
[music]
Christmas is a perfect time to make memories with friends,
and I've invited multi-award-winning singer,
and self-confessed nervous cook Emeli Sandé,
to lend a hand with my next recipe,
my decadent bűche de Noël
made with a chocolate Swiss roll
filled with whipped cream
hidden under piped chocolate ganache.
Now, you're not in your comfort zone.
You'd rather be singing,
but you are the original party girl.
Is that right?
Yes, I do enjoy a Christmas party.
Cooking, yeah, I'm definitely out of my comfort zone.
But Christmas parties I can do.
Well, this is a real Christmas party dish,
bűche de Noël,
which is a chocolate Swiss roll.
OK.
It's rich. It's got lots of chocolate in.
Is chocolate one of your favorites?
It is actually, yes. Ha ha!
Mary, voice-over: Begin by melting
six ounces of semi-sweet 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, yeah. 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's also very good.
Uh, my partner's a great cook,
so I'm surrounded by great cooks to be honest.
Do you sing at all?
Uh, you wouldn't want to hear me.
I'm as flat as flat.
Mary, voice-over: My vocal chords 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.
I just want to double check.
I think you're doing an excellent job.
Taking it very seriously. Ha ha!
There it is. Look at that.
Yeah.
Absolutely beautiful.
Mary, voice-over: Pop that to one side
and whisk six ounces 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 gonna 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 around the outside.
Takes a time, but it's good.
OK.
And finally, in place of flour,
two tablespoons of cocoa powder
is sifted into the mix for an intense chocolate flavor.
We're quite a good team, aren't we?
-Yes. -There we are.
Right. Two hands, Emeli.
OK! [laughs]
In you go. Tip it in.
Smells really nice.
Smells good and chocolatey!
[music]
And into the oven it goes at 350 degrees
for about 25 minutes.
Now to create the decadent ganache.
Start with 2/3 cup of heavy cream.
Everything in here?
Everything in there. That's it.
Mary, voice-over: Heat the cream, then add
10 1/2 ounces of semi-sweet chocolate pieces until melted.
A lower cocoa content means the ganache won't split.
Lots of chocolate.
That's plain chocolate.
Mary, voice-over: 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 gonna 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.
Whiskey. I think we need a bit of encouragement.
Just a drop.
It is Christmas after all.
Isn't it? [Emeli laughing]
Yes, OK.
Merry Christmas. There we are.
Merry Christmas.
Mary, voice-over: But it can't all go in the glass.
Brush the surface of the cake
with two tablespoons of whiskey
for a truly special Scottish Christmas flavor.
Emeli: Chocolate and whiskey...
-Must be good. -Yeah!
Mary, voice-over: While Emeli lightly whips
1 1/4 cups of heavy cream,
I'm creating a half-inch 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 gonna have to wait with this recipe. Ha ha!
Mary, voice-over: 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.
Emeli: 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 powdered sugar,
it really can't get any more Christmassy in this kitchen.
Mmm.
Is it going down well?
So well! Ha ha!
Oh! I almost forgot. We've got some whiskey 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.
Carolers: ? ...snow is glistening... ?
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 ?
? 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 ?
You promised a surprise,
but this is magical! Thank you.
[cheering and applause]
All: Merry Christmas!
Mary: To all of you!
>> Highland pie
looks like the
perfect meal
Whethercozy holiday.
it's in Scotland
right here
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bones. Kindilly to the
you weather . Whether
got to know Mary
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And everybodyhe inspires me.
here in the studio
tonight show
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unlike how
and hererry ideas
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we need , but
your help to make that
all possible. It's your
that makes a difference, and you
can make that support
the numberg
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>> Season five of Miss Scarlet
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>> You'reook .
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How
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when you want to
themch ? Wherever
you stream TV
look for
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support
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Passport. It PBS
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PBS Wisconsin Director's
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so much
. We appreciate
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really is
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Business, Badgers, and Beyond
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[MUSIC] .
? 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 ?
? And a happy new year ?
This program was made possible
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Thank you.
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This program was made possible
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Thank you.
- [Narrator] The gentle storytelling
and picturesque setting
of "All Creatures Great and Small" on MASTERPIECE
has captivated PBS viewers.
Together, we've gotten to know the colorful ensemble
of farmers and townspeople of the Yorkshire Dales,
and we are caught up in the lives of Mrs. Hall, Siegfried,
Tristan, Helen, and James.
But we also love all the stories about
Darrowby's dogs, cats,
goats, ferrets, geese, horses, cows, chickens,
and sheep who are often the real stars of the series.
- [Helen] Oh my goodness.
(chuckling)
- Hello little fella.
- [Bert] Heeeey, there you go, Suzie!
There's your new little lad.
- Isn't it grand?
- [Narrator] Front and center is the charmingly eccentric
Mrs. Pumphrey and her furry, adorable companion, Tricki.
The independent, pampered,
and entirely lovable Pekingese steals every scene
and is as much a viewer favorite
as any human living in Skeldale House
and the surrounding countryside.
- Ooh, look, Tricki-- your favorite!
He does love a homemade biscuit.
- They're actually for you, Mrs. Pumphrey.
- Oh, I only eat at Fortnum myself,
but Tricki's a little less fussy.
- [Narrator] Join us today for a trip
to the stunning Yorkshire Dales as seen through the eyes
of the animals who are such an integral part
of James Herriot's timeless stories.
We'll celebrate the remarkable bond between humans
and animals as we spend time with Tricki
and all the creatures "great and small" we love
in this heartwarming series.
We'll go behind the scenes to learn more about the furry
and feathered stars of the series
with the cast and creators.
We'll hear about the challenges, improvisations,
and joys of working
with all their animal co-stars
in "All Creatures Great and Small: Tricki and Friends."
- Welcome.
Today we shall be lifting the curtain
on the fascinating world of veterinary science.
(soft string music)
- [Nicholas] The animal stories are just so timeless
and so special because so many people can relate.
You know, people have pets, they're a part of the family.
They're a companion, they're a best friend,
they're everything.
- [James] Hello, Suzie!
How're you getting on with those pups of yours?
- [Anne] They're all grand.
(chuckling)
First one you got out's the biggest of the lot.
We named him James.
- I'll have to come up and visit him.
- [Rachel] We're telling a story about vets and Dales life,
and there's no way
that either world could exist without animals.
They're the beating heart of the story and the Dales.
- [James] Hello old friend, remember me?
(cow mooing and snorting)
- [Anna] The stories in the books are so loved
and I think that all comes from the real people
who do love their animals.
- In a few months time, you'll have your very own pony.
- [Helen] Lucky girl.
Candy were our mum's.
- [Jenny] Yeah, sort of like the next generation.
- I see.
- To see humans and animals interacting
together, in, you know,
on the same level I think is a beautiful thing.
(soft string music) (birds chirping)
- Good feeling, isn't it?
- It really is.
(music and chirping continuing)
- [Patricia] I think animals are written into the fiber
of the British psyche.
I think we live happily alongside each other.
- [Mrs. Hall] Mrs. Pumphrey, do come in.
- Thank you.
(footsteps) (sighing)
Forgive my early arrival.
Our separation became far too unbearable.
- This series is set just under a hundred years in the past,
but the ideals
of it are still the exact same that we hold today.
You know, love your family, love your pets.
- [Tristan] Good boy!
Not so fierce, are you?
Oh, good boy. (Siegfried laughing)
Oh...!
(laughing) (bright string music)
(bright piano and string music)
- [Narrator] Let's start our celebration with some
of the bigger animals in "All Creatures... Great."
(mooing)
- Oh, God!
(louder mooing)
Good boy.
(snorting) (mud squishing)
- [Nicholas] We work with some big
and potentially scary animals on this job.
(laughing) (jaunty piano music)
- [James] Gooood lad.
(puffing)
Oh bugger this.
(aggressive mooing)
- [Andy] They're quite big, imposing animals and,
and some of them weigh over a ton,
and I think if you're not used to being around them
and you're nervous, then that shows.
- [Helen] Sorry about Clive.
He's a miserable devil at the best of times.
- Who's Clive?
- This one.
- [Rachel] I was terrified when I first met Clive the bull,
who is like a ton and a half,
and I had to show
that this is something that I do every day.
You know, Helen works on a farm, she's grown up on a farm.
It had to feel organic and natural
and the only way to do that really was
quite literally take the bull by the horns and commit to it.
- [Helen] Just don't look him in the eye.
(mooing)
(chickens clucking)
(snorting)
- [Rachel] I think that was probably the biggest challenge
for me, initially, was to try and make
this huge bull seem like my friend
and like I'd grown up with him.
(fence creaking)
- [Helen] Go on, lad, don't be shy.
(snorting) (peaceful string music)
Go on!
(string music continuing) (mud squishing)
(mooing)
(string music resolving)
(groaning)
- [Mr. Dobson] You're brave, lad.
(Tristan gasping)
You've earned something much stronger than
a tea after this.
(chuckling)
- [Callum] Did my first ever "arm up a cow" scene.
I got wee'ed on and poo'ed on in the middle of a scene.
(cheeky percussion music)
- Seriously, you need to let me take over.
- [Tristan] I've come too far to stop now, James.
- [Callum] And I carried on-- I didn't stop speaking.
The director was behind me laughing,
and you can audibly hear her on the take laughing.
- You have to work with extraordinary animals
that are trained to do things,
and generally they do it...
until they don't want to do it anymore.
And then they stand up-- and if they're horses
and they stand up, they stand up quite quickly.
And if you're in the way, you get out of the way.
(horse snorting)
- Right, let's take a look at your teeth then, shall we?
(horse neighing) (hooves stomping)
(tense piano music)
(horse whinnying)
- [Jill] It's a lovely, lovely show to, to work on
and the animals are just super,
and I think that shows through
and other people can relate to it
and feel what we're feeling.
(gentle string music)
- [Samuel] You're working with things that are invisible--
the aura around an animal-- but it definitely exists.
- [Siegfried] River.
(horse snorting softly)
You don't mind if I put this on you, do you?
(horse snorting softly)
Thank you.
Very kind.
(gentle string music) (horse snorting softly)
- [Samuel] You learn how to behave in a way
that the horse understands
and though it's always you in charge,
the horse will do it willingly,
and sometimes even joyfully
if you're in a good mood together.
And I find that amazing.
- [Siegfried] Now listen, you can kick me off
again as much as you like.
I'm not gonna give up on you.
Don't give up on me either.
(gentle string music) (birds chirping)
Maybe we can help each other out.
- [Narrator] And of course, at the other end of the range
are all the smaller creatures we encounter in Darrowby.
- You know that rats are as intelligent as dogs?
(to squeaking rat) Aren't you? Yes...
And very affectionate.
- [Samuel] There's more of my lovely rat, Vonolel,
who I adore,
and has found a new hiding place this series,
which is just in the top of my waistcoat.
- In my experience, Mr. Farnon,
what's needed to transform even the most shambolic
of businesses are a few particular changes.
- [Nicholas] There was this amazing parrot we had in
during the animal show, called Jerry.
(animal noises)
- [James] What a wonderful-
- [Jerry] Hello, pretty boy!
(birds chirping)
- and varied turnout.
- [Narrator] Another bird appears in Season Two,
but unfortunately not for long.
(foreboding string music)
(door opening) - Tris?
(door squeaking)
- Mm-hm?
- What are you up to?
- Mrs. H., you do have a suspicious mind.
(cloth unfolding)
- It's not what it looks like.
- Is it a dead budgie?
- Yes.
- Then it's exactly what it looks like.
- There's a story about a budgerigar,
which dies and is replaced with a fresh budgerigar,
which the owner doesn't realize because they're blind.
- Peter needed his beak trimmed.
And now that he has,
it's allowed him to find his voice again.
- Oh, how wonderful.
(budgie chirping)
He's like a different bird.
(gentle string music)
- [Narrator] And let's not forget the falcon
James works with as part of the Royal Air Force.
(gentle string music)
(wings flapping)
(soaring orchestral music)
(crowd cheering and applauding)
(tense string music)
- [Narrator] Working on a show with animals will,
of course, lead to new talents.
- I know how to pick up a chicken like that.
- [Helen] Hold this one for me.
(chickens clucking)
Thanks.
- [Rachel] And you know what's really cute
about holding a chicken?
If you stroke its head, it falls asleep.
It's amazing.
So all these things would never have happened
without "All Creatures." (laughing)
- [Jenny] Careful, you'll get messed up.
James' parents will have us down
as a right bunch of scruff bags.
- Yeah, well, they need taking in,
otherwise they'll be roosting all over the place.
- Give 'em 'ere.
- [James] There's a tortoise, uh, called Bernard,
who was surprisingly quick on his feet for a tortoise.
- [Carmody] How old is he?
- [Ned] As Methuselah.
- Could you be more specific?
- Well, put it this way.
He were me father's best pal,
so he must be pushing 70-odd at least.
- Oh, goodness! (laughing)
No wonder he's lethargic.
- [Melissa] Like when you film with babies,
you tend to have twins.
We also had two tortoises, um, because they need to keep warm.
So one of them was on a heat mat while the other one came in.
- I should like to witness the behavior for myself.
Would you mind if I kept him in for observation?
- No, I suppose he could use a holiday.
- Chia seeds, it turns out, are a good stand-in for fleas.
(tweezers scraping ceramic)
- What the heck are those?
- Siphonaptera.
Fleas.
- We have our first above-the-title ferret,
and it's a wonderful story.
"Ferret roulette" is quite the thing.
I expect it to take the town.
- Okay, he's going in.
(speaking Tamil)
Here he goes!
(all cheering and shouting)
- Okay, okay, come on.
- [Nicholas] We had one really fun moment with the ferret
where we had to chase it across our Darrowby,
across the square.
We come out and one time it's
(scurrying noise) over that way--
Next time over that way. (laughing)
But eventually we did get it.
(footsteps on cobblestones)
(Joe calling in Tamil)
- [Joe] God, hang on!
(grunting)
(kissing) (speaking Tamil)
- [Narrator] And who could forget
the not-so-small goats of Season Four?
(bleating and bells ringing) - [James] Sorry, Mrs. Dobson!
- [Anna] We have two gorgeous goats.
It was one of those days where art echoed life,
where the goats caused chaos
in the storyline around Skeldale House.
And they caused chaos in real life.
We were chasing them round, having to block exits.
(goat bells ringing)
(lamp crashing) (shouting)
- [Mrs. Hall] What the- - [James] Ladies, ladies--
out of there! (others shouting)
- [Nicholas] It was really a lot of fun there
just having goats careering around Skeldale.
Up on the scullery table.
- [James] Not in there! Hilda! (bleating)
(landing on table)
Not the lunch! (bleating)
- [Mrs. Hall] Oh, heck, me ironing!
- Come on ladies, come on.
(gentle string music)
- [Narrator] We've all learned a little bit
from these animal storylines.
So we decided to see what the cast has learned.
- How do you treat a dog with excessive flatulence?
- [James] And how about his wind?
- [Mrs. Pumphrey] The frequency is reduced a little.
However, the magnitude is not.
(laughing) - Exercise.
Exercise and, uh... less protein in the diet.
(cheeky orchestral music)
"We'll accept diet or exercise."
Both, I gave both.
- [Samuel] "How do you treat a dog with excessive flatulence?"
The answer we come up with
is just letting him off the lead a bit and running around.
So...
Ah, there we are-- "diet or exercise."
- [Nicholas] "How do you treat an itchy tortoise?"
Oh, you rub a fish on its back. (laughing)
Or you rub it with a fish.
(cheeky music continuing)
Aaah! (laughing)
No, that's what the guy says.
He's like, "What do I do with that, then? Rub it with him?"
(paper bag rustling)
- Scrape him with it, do I?
- Feed him it!
- Siegfried introduces an extremely important idea here,
which is that you must look to the person
who brought the tortoise in.
- [Carmody] Judging by your persistent itch,
I'd say it's highly possible you're the cause.
(tentative orchestral music)
You have fleas, Mr. Clough.
And you've given them to poor Bernard.
- "How do you treat a dog
you've suspected has eaten a wedding ring?"
- [Siegfried] The ring box!
It was right there, and...
(foreboding string music)
(licking)
Oh dear.
(dog whining)
- [Nicholas] You give it something to make it throw up.
- I've tried linseed oil, saltwater, and now mustard,
and then soda crystals.
See if that doesn't force the issue.
- "Administer diluted soda crystals."
Which would make it throw up.
(driving on bumpy road)
- Oh, well done!
That's absolutely perfect timing.
- [Nicholas] "How do you treat a boil on the head
of an angry pig?"
You send Tristan, first, with a scalpel, and slice it open.
- Good pig.
(pig screeching)
Oh God!
(pig grunting)
(aggressive oinking)
(slamming into fence) (landing on grass)
- [Nicholas] "Lance it with a scalpel."
It doesn't mention Tristan.
We'll t- we'll write it in-- "Tristan."
(plaintive string music) (Tricki grunting)
- [Mrs. Pumphrey] He's become... increasingly...
amorous towards things.
- "How do you treat an overly amorous dog?"
We let them get on with it.
- So what can be done to discourage it?
(Siegfried inhaling deeply)
- I'm afraid the heart wants what it wants.
- "We'll accept 'Let him do what comes naturally.'"
- If I were you, I would forget the lead.
And just let Tricki do what comes naturally.
- [Samuel] The question is,
"How do you treat a twisted uterus
in a full term foal birth when it's too late for a cesarean?"
You roll the horse over, as we did.
- I'll take hold of the hooves.
Siegfried, Mr. Alderson, when I say, roll the horse over.
Hopefully it'll untwist the uterus around the foal.
- You lie down at the back of the horse, Superman,
grab onto the foal, roll the horse over 180 degrees,
as you hold onto the foal,
so it repositions it.
(string music intensifying)
- [James] It's coming!
(soaring string music)
(splashing)
- "Roll the horse to turn the foal."
(poignant string music)
- [James] Go on, little one.
(string music continuing)
- [Siegfried] There we are! (all laughing)
(string music continuing) (birds chirping)
- [Narrator] Let's look at some of the storylines
where animals help people.
(peaceful string music)
- It's as much treating the animal
as it is treating the owner as well.
So you see that play out with these wonderful stories.
- You know where you are with a dog.
They're loyal.
They don't judge you...
for who or what you are without knowin'.
(dog whining)
- [Callum] There's a really wonderful storyline
with a gypsy woman and her dog.
Tristan wants to help her just as much as, as the animal.
- [Tristan] He must have seen a lot of the world with you.
I'm sure he had a wonderful life.
- What would you know about our life?
- No, no, I, I'm not saying I do.
I just imagine.
(birds chirping)
Whenever I saw him out and about with you,
he always looked... happy.
- [Callum] There's the famous line from Series One
that Siegfried says, "It's not just the animals".
And I think that's probably the main piece of advice
that Tristan has taken on in his, in his veterinary career.
He tries to get in with the people.
- [Mrs. Donovan] Why you doing this then?
You hardly know me.
- [Tristan] I saw what happened to your dog
and I wanted to help him.
And I suppose deep down
that also means I wanted to help you too.
(footsteps)
(gentle string music)
- "It's not just the animals".
- [Callum] He manages to help this sort
of very sorry looking stray dog
whilst also helping out this, uh,
this really sort of eccentric woman
who's just lost her dog really tragically.
- [Mrs. Donovan] Where're you taking him?
- Well, with no home to go to,
there's really only one option.
We'll have to put him down.
(sighing)
I've got no one to take care of him.
No one's gonna want a dog in this state.
- Give him to me, I'll have him.
- [Callum] That's the catalyst, I think, for him realizing that,
"No, actually this is what I want to do."
It's a really nice, lovely moment when he sort of realizes
that from helping out an animal and a woman.
- Come here, you!
(patrons murmuring in background)
You needn't think I don't know what you were up to.
Aww! (Tristan chuckling)
Come on, Roy, come on, son.
- [Anna] People really do love their animals.
It gives people purpose sometimes.
You've got some needs that need meeting.
- I think Toto's rather enjoying his adventure
away with you-- wouldn't you agree, Mr. Herriot?
- Certainly seems to be.
- [Eva] I know you're only saying that because you think
that looking after the kitten would make me happy.
- You're a sharp one, aren't you?
- [Narrator] Soon Eva realizes that just like the kitten,
she too wants to be back with her family.
- [Siegfried] You're allowed to miss home.
(birds chirping softly)
You're allowed to cry.
- [Eva] You're all so nice.
- But we're not them.
(birds chirping softly)
- Are you sad your brother's going?
- I'm very sad indeed.
- You're allowed to cry too, even though you're a grown-up.
(gentle string music)
- Thank you for reminding me.
(gentle string music continuing)
- [Narrator] In Season Four, we are introduced
to a troubled youth named Wesley Binks,
who cares deeply about his dog.
- [Samuel] He's a boy that grows up in extreme poverty
and doesn't have a great deal of joy in his life.
And what he does have is a dog.
(birds chirping)
- [James] What's his name?
(barnyard sounds)
- Duke.
- [James] And how old is he?
- [Wesley] What's with all the questions?
- The more I know about him,
the better chance I have of helping him.
- [Melissa] James's challenge is actually to get Wesley
to let him treat his dog.
(gentle string music) (dog whimpering)
- Hey, you're all right.
(dog sneezing)
- It's all right, lad.
(string music continuing)
- You have to help him, mister.
- It's a beautiful story about what that dog means to him
and the love and care he shows for the dog
that he doesn't receive perhaps in other ways,
and that he doesn't show in other areas of his life.
And so it's a little discovery
to see what his relationship with his dog is.
- I've had him since he were a pup.
He's my best pal in the world.
- [Samuel] The responsibility that James gives him
in looking after the dog, is good for Wesley,
as it often is for people who've never
really been given a chance in their life.
- [James] He's looking much better.
- I've been cleaning his nose, just like you told me.
- Yeah, but it's more than that.
His eyes are brighter.
- He's been eating like an 'orse
- (chuckling) That's good to hear.
- [Melissa] It's a very moving story
and a really interesting story
about how a young person's love of an animal ends up
actually changing their lives and situations
with the help of wonderful James.
(soaring orchestral music)
- You're all right, mister.
(orchestral music continuing)
- Go on.
(orchestral music crescendoing)
(orchestral music fading)
- [Narrator] When we return,
we'll continue our heartwarming look at the menagerie
of animals in the "All Creatures" world,
including a look at the pets of the cast and crew.
Plus, of course, more time with Mrs. Pumphrey and Tricki
in "All Creatures Great and Small: Tricki and Friends."
(piano and string music fading)
Captivating characters
inspiring
scenery and
storylines
reasons some of the
youasons that love
all Creatures Great and
Small. Hi
, I'm Michele Good
Wisconsin public
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quality of
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animals. And I think
makes itwhat so
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animals ,
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stories and the
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support right your
now by making a
>> Hi, One (800) 236-3636.
I'm Michael Bridgeman ,
volunteer here at Wisconsin
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Creatures , creatures
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that's with a
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thembership includes mug
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, and seasons
through four of
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call our
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information. It's also
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now? This is your
opportunity at
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and aWisconsin
sustaining member
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all Creatures Great and Small
and actually you could
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- [Narrator] Welcome back
to
"All Creatures Great and cki and Friends." Small: Tri
Today, we are celebrating
all the amazing animals of the series.
Coming up, we'll look at all the cats and dogs,
but first, let's take a look
at Skeldale House's most eccentric and lovable clients--
Mrs. Pumphrey and Tricki.
(piano and string music fading)
- Good morning, Mrs. Pumphrey.
- Oh, thank you so much for coming.
- [James] Let's take a look at you, Tricki.
- [Colin] The role of Mrs. Pumphrey is, of course,
one of the most memorable roles
along, of course, with her dog, Tricki.
- And you must be Tricki. (Tricki growling)
- [Mrs. Pumphrey] That's no way to greet Mr. Herriot!
Paw!
(Tricki panting)
Honestly, you'd think he'd been dragged up.
- [Nicholas] James gets treated so well by Mrs. Pumphrey,
biscuits and sherry and we're in, you know,
"Sit, sit down by the warm fire and take a load off."
We enjoy spending time with Mrs. Pumphrey.
- We couldn't persuade you in
for a glass of sherry by the fire?
- We welcome to the cast
the extraordinary Patricia Hodge as Mrs. Pumphrey,
after Diana Rigg's sad death,
and I think that viewers will absolutely respond
to the greatness of her performance.
- You do realize he can't understand you.
(Tricki panting)
The reason he responds is likely down to intonation,
but there's no current research
which points to a deeper level of comprehension.
(Tricki panting)
- Then how do you think he knows when it's his din-dins?
(Tricki panting)
- [Colin] Some of the animals, uh, in the series--
uh, Derek, who plays Tricki, for example--
they are scene stealers.
- Funny-looking thing, isn't it?
- Mr. Alderson, apologize at once.
- All right there, lad.
Eh, right, eh...
(birds chirping)
I'm sorry, Tricki.
(laughing)
- [Elle] The first time I met Tricki, boy, was I starstruck.
Personality, so well-mannered, calm, good-natured.
You know, he knows it's all about him.
- Yah... come here.
- [Patricia] My favorite thing is that, of course,
you've got this big furry bundle
who just loves human warmth.
- [Siegfried] Do sit down, Mrs. Pumphrey, allow me.
- [Mrs. Pumphrey] Thank you.
- [Narrator] Andy Hay has directed many of the episodes
with some of the more challenging storylines
involving our beloved Tricki.
- I wanted to do this shot where he made his bid for freedom
to go and see his lady love.
Jill and Sharon stood on the other side,
and then they just called him,
and had his favorite food, and he, he ran!
(gentle woodwind music)
- [Patricia] That moment, when he tore
across the fields was phenomenal,
'cause suddenly you saw the underlying instinct,
and I'd never seen that in Derek before.
(gentle orchestral music)
- My character... finds himself,
totally against his better judgment, uh,
rather drawn to Tricki.
(door closing) - What's all this?
- Tricki's essentials.
He's here for a period of convalescence.
- [Anna] Having Tricki stay is always a bit of an event,
because it comes with a lot of
(laughing) ...things.
A little chaise lounge that Tricki has, the cushions...
There's a lot of extra care around Tricki,
which he deserves. (laughing)
- Just a small cut by the looks of it.
- Well, thank God for that.
Mrs. Pumphrey'd have our guts for garters.
- [Callum] When Tricki comes to stay at Skeldale,
everyone's just treading on eggshells,
because I think everyone-- maybe without admitting it--
is slightly terrified of Mrs. Pumphrey.
And so anything happening
to her little man would just be catastrophic.
- [Tristan] Speak!
(Tricki grunts)
(cheeky orchestral music)
(Tristan barking)
- While initially, yes, it can seem quite funny,
you come to understand what the dog brings to her life.
- When you find someone you really care about,
you must cling onto them like a life ring in a storm
because you never know what might happen next.
(gentle string music)
- [Narrator] Caring for the cats and dogs
of Darrowby is often quite a challenge.
(string music continuing)
- There you go, Love.
I've summat on the stove.
Bring her back tomorrow, won't ya?
- Um...
(door closing)
It's just a cat.
(cat screeching) (box rattling)
- [Melissa] On a day that we're shooting with cats,
people are always a little bit more on edge,
and we're all looking at the schedule,
seeing how much we've got to get through,
because as the saying goes,
"Dogs have owners, and cats have staff"-- is kind of true.
(box opening) - [James] She's out, Helen.
Bugger's out! (cat growling)
- [Helen] Keep your eyes on the road!
- Grab it!
Cat, cat! (cat screeching)
- What do you think I'm doing?
- That's me!
(cat growling) - Oh, it bit me!
- [Samuel] Lucy, who, who looks after the cats,
is incredibly patient and very soothing,
and they still do what the hell they like.
(laughing)
- Hello, Georgina, you don't look too-
(cat screeching)
(Tristan yelping) (James and Helen laughing)
(cat hissing) - [Tristan] Good God!
- Cats are notoriously untrainable.
So every time we read a cat,
I think the general consensus is (disappointed sighing)
and then we were introduced to this little cat, Humbug,
who plays Oscar, and we just couldn't have been more wrong.
All our fears dissipated, and it became an absolute joy.
- [Helen] Welcome to your new home.
It's all gonna be alright now.
- [Samuel] The world's most beautiful kitten.
And to be honest, I don't know why the rest of us
bother turning up in those scenes.
Nobody's looking at anything else.
I'm not looking at anything else.
- Is he woken up yet?
- Not yet.
I'm just making him some broth.
- When Humbug's supposed to be asleep,
you just see these two little ears peek up,
'cause every noise is just really exciting and interesting.
- [Helen] Drink up, it'll make you better.
There's a good boy.
(bright string music)
- [Narrator] And, of course, there have been many dogs
on "All Creatures" over the years
in numerous different settings and storylines.
(string music continuing)
(cheeky orchestral music)
- Oh, hello, Daisy, old girl-- hello!
(cheeky music continuing)
- [George] There's no better test of a man's character
than how he gets along with a dog.
- [Melissa] There are many dogs in this series.
If you visit the "All Creatures" set,
you are always greeted by the kind of... the canine family
of "All Creatures" who belong to crew and cast.
So you can't go very far without bumping into several dogs.
- "What can ail thee, dog-at-arms,
alone and palely loitering?" (dog whining)
There's nothing physical that I can see.
- [Narrator] One of the show's most recognizable dogs
is Jess, who lives at Skeldale House,
and is now played by a dog named Ernie.
- So we got little Ernie here, eh-- well,
back when he was little...
Two years later, he's the biggest softie.
(laughing) He's the biggest softie on set.
(curtains opening)
- [Tristan] No, Maggie, you're a married woman.
(dog panting)
Oh, Jess, it's just you.
- I've never known a dog that just needs
to be touching you at all times.
Isn't that right?
Isn't that right? Yes.
- [Mrs. Hall] Jess! - [Siegfried] You daft article.
Get down!
- Ah! - Oh, stop, no!
(gentle string music) - [Narrator] And along the way,
there have been many other
special appearances by dogs like...
- [Nicholas] Frank, who's a little sausage dog,
is absolutely brilliant.
And his nickname's Frankums,
which just makes him even cuter.
(laughing)
- I wouldn't know what to do with meself
without him.
Just me and him, see, since the wife, eh... died.
(dog whimpering)
He was her pride and joy, he was.
- There's no charge.
(upbeat string music)
- [Narrator] Or Jenny's dog, Scruff,
who James helps train in Season Two.
(running through grass)
- He's doing it, James!
He's really doing it!
- Good, lad, Scruff!
(sheep bleating)
- [Narrator] And who could forget
Florence's Dalmatian, Daisy?
- Come on then, let's have a look at you.
What's her name?
- Daisy.
- Hello, Daisy.
Daisy, hello.
- [Narrator] And, of course,
one of the series's warmest animal storylines is Dash,
a dog who is abandoned at the doorstep
of Skeldale House in Season Three.
(door closing)
(soft street sounds)
- [Mrs. Hall] Where've you come from, little one?
- [Nicholas] Dash is being played by
a new dog actor this year,
called Erin, who is just an absolute delight.
You can't make eye contact with her
because as soon as you do, she goes, "Great."
And then she comes up to you
because she's like, "I've got someone!"
So you have to do the scene
and all you want to do is look at her and, and stroke her,
but you're trying not to,
'cause as soon as you just do that,
she's like, "Ah!" (laughing)
(heartwarming string music)
- [Mrs. Hall] Dash! You can't just barge in uninvited!
- I don't mind... come in.
- [Anna] Dash is a, now a lovely feature of Skeldale House.
- [Mrs. Hall] Down!
(playful orchestral music)
All right then.
(orchestral music continuing)
Not a word to Mr. Farnon.
- [Narrator] Mrs. Pumphrey almost adopts Dash,
but when Siegfried sees how upset this makes Mrs. Hall,
he decides to keep Dash at Skeldale House.
- You have to go.
(dog whining)
She'll look after you.
(whining intensifying)
- I'm sorry, Mrs. Pumphrey.
- [Mrs. Pumphrey] No, no, not at all!
We shall pop back again tomorrow, won't we, Tricki?
- [Siegfried] No, I mean, I'm sorry to have put you
to this trouble.
(dog panting)
Dash belongs here with us.
(heartwarming orchestral music)
- Isn't that right, Mrs. Hall?
(dog panting)
(heartwarming music continuing)
- As you wish, Mr. Farnon.
(heartwarming music fading)
- [Narrator] "All Creatures" is made
by a talented group of people who love animals.
Let's take a look at the charming crew pets
who don't appear in the show.
- Lily here is the "Pawducer," we like to say.
We like to call her "Chief Morale Officer."
No matter how time-pressured or stressful
the day might be becoming,
how can you be stressed when you're next to somebody
that's so cute and so sweet?
- Currently I've got two dogs, Dobby and Fern,
and we've got two black cats, Pepper and Stan.
And then I have a horse.
This is my dog, Fidden.
He comes with me and attends fittings.
(orchestral music fading)
- I have a, a two-year-old cockapoo called Ted.
I've heard that it's often said
that pets look like their owners.
Erm, so we do have the same color hair.
- [Jonathan] We've got our cat Mitzi,
and he was an adopted cat
that we rescued from a cat sanctuary.
- [Jim] This is Cleo, the most important member of our family.
I know where my position is.
This is my father's effect on us.
Man with no dog?
In his eyes, incomplete picture.
Man with dog?
Complete picture.
(cheeky orchestral music)
- [Elle] The pet wall in our production office
was something that we started back in Series Three.
Everyone in the production team had a pet,
and so we said,
"Well, we gotta brighten this place up a bit.
Why don't we stick our-- photos of our pets on the wall?"
- It's a joy when you walk in the production office
and you see all the animals.
You see your own animals
and you see everybody else's animals.
We are so lucky to be on a job
where we have the animals with us day to day,
whether that's a crew member's animal
or the animals we work with.
- [Narrator] In the spirit of playful competition, we asked,
"Which vet at Skeldale House would you take your pet to?"
- Ah, now that's a real difficult question,
because they're all excellent vets.
But I think I'd...
Well, I don't know.
- [Debbie] Ooh, that's hard!
Well, I think in terms of small animals,
James is probably the one
who's the most interested in that medicine,
but I think in terms of sheer comedy value,
it would have to be Tristan, I think, yeah.
(laughing)
- I think you'd have great fun with James, actually.
- James Herriot-- that's not even a difficult question.
He's diligent, conscientious-- he cares.
Absolutely.
- This is something called hyperimmune serum.
It helps the body fight the infection.
- I would choose the vet who's had the most experience.
It'd have to be Siegfried, wouldn't it?
The man with experience.
- Ooh...
Do you know what-- I might go Carmody.
I'm gonna go Carmody.
He's... very knowledgeable
and... I think he's a...
a safe pair of hands. (laughing)
- Yeah, if I, if I brought my own dog to Skeldale,
I definitely would... I definitely would ask for him
to be treated by James Herriot, um...
I think Tristan...
he'd be all about bedside manner with the dog
uh... and not too much on the actual, uh, specificity
of the treatment that needed doing.
- I feel like I should choose James,
but... Mr. Farnon might... (laughing)
be a bit annoyed by that.
(gentle string music)
- [Narrator] One of the reasons we love watching the show
is that repeatedly, it's clear that animal stories matter.
- [Rachel] The animals are the epicenter of everything we do
in the vet's practice, but also as farmers.
Their entire farm exists because of the animals,
so they're everything.
- These calves (sniffing)
they're like family to me.
- [Anna] The animals matter in people's lives.
There's high stakes whether these animals survive.
Their health is really important.
Through that, you get to know people
and what their lives were like.
- [Phyllis] Their breathing don't sound right, Mr. Herriot.
They were really fit
when they were turned out earlier this month.
Then, well...
- [Samuel] We've got the brilliant Amy Nuttall
playing Phyllis Dalby,
trying to run a farm after the death of her husband.
- I really think that now,
your best course of action is to sell the farm
(poignant string music)
before it's too late.
(string music continuing)
- [Nicholas] She's left with the farm, and everyone thinks
that she should sell up and she should move on, um...
but she's unwilling to do that.
- [Phyllis] I might not have been able
to save my husband, Mr. Herriot,
but I can save our farm...
(string music continuing)
our home.
- She's got so much grit and determination,
and between her and, and James,
they put their heads together
and try to make something work.
- I take it by the smug look on your face
you know how to fix it.
- Certainly I do.
A simple solution, given orally.
It'll have to be repeated
to make sure they don't get deficient again.
Other than that, they'll have a long and happy life.
- And is it very expensive?
- [James] Cheap as chips.
- Yes!
- [Samuel] If you're telling a story about a small farm
where the death of one cow is a tragedy, not a statistic,
that begins to make it matter.
(mooing)
- All right there, missus?
It's all right.
We're here to look after you.
We're going to get that baby of yours out.
- [Samuel] These people have roots, not feet.
We've gotta save that cow,
'cause otherwise their yield--
possibly their life-- is ruined.
And that's all the drama you need.
- I think I've got it!
(optimistic orchestral music)
I think I've got it!
(mooing)
(straw rustling)
(orchestral music continuing)
(James panting)
(orchestral music continuing)
- [Debbie] We have our big animals,
and then, at the other end,
you've got Tricki as well-- and Mrs. Pumphrey--
where that, that animal is her entire world.
- What seems to be the trouble with you, then?
- [Mrs. Pumphrey] Aren't you going to say hello?
(panting) (fire crackling)
Oh, can't even raise a paw.
- [Melissa] I think we all loved and probably wept over
dear Tricki being very poorly
at the end of the Christmas special in Season Two.
- Ho, ho, ho, Tricki.
Have you been naughty or have you been nice?
(tentative string music)
- Oh, dear me.
He's worse than even before.
- [Siegfried] We've given him several rounds of medication,
but I'm afraid none of them has improved his condition.
- [Anna] Tricki is her family.
He's absolutely key to her life.
- He may be small,
but he fills every room of that house
with such love and life.
- The stakes are high
and we all know this is Mrs. Pumphrey's... child.
- [Mrs. Pumphrey] You think I spoiled him, don't you?
Oh, don't deny it.
Your face gives you away.
- Well, his diet is more indulgent than most, it's true.
- Eh, you must remember, I don't have children
or grandchildren to lavish gifts on.
- [Patricia] The great thing about Derek is
Derek has a such a placid nature.
It's very easy for me to make him mine.
- We're going to give him an injection.
Now, it'll put him to sleep for a little while,
but our hope is that it'll give him a chance to rest,
get over this stomach problem.
- But you should know, it's a very powerful drug.
There's a chance he may not wake up again.
(tense string and piano music)
(Tricki breathing laboriously)
- May I?
- Yeah, of course.
(tense music continuing)
- [Patricia] I can't tell you exactly
what I whispered to Tricki,
but it was, you know, some words of love, I think.
- [Mrs. Pumphrey] Um... Would you mind if I hold his paw?
- I'm sure he would like that.
(tense music continuing)
- [Patricia] When we were filming the scene,
when he really was on the brink, an amazing thing happened
that he just literally sort of,
hi- his eyes drooped and he fell asleep at the right moment.
(tense music continuing)
- [Samuel] The fate of a character like Tricki,
as beautifully embodied by somebody as sensitive as Derek.
It matters and we're pulling for him.
- [Tristan] Come on, then.
(Tricki grunting)
Yes!
(licking and slurping)
(cheeky orchestral music)
Good! (all chuckling)
- [James] Yes! - [Siegfried] Oh, there he is!
- [Tristan] There he is!
- [James] Merry Christmas, little man.
- Aww-- "Yea Lord, we greet Thee."
(all laughing)
- Good morning.
- It stuck in!
(chewing and slurping)
(cheeky orchestral music) (relieved laughing)
- Well done, well done.
Mrs. Pumphrey will have her Tricki home for Christmas.
(orchestral music fading)
- [Narrator] When we return, we'll continue our celebration
of all the animals of Darrowby.
We'll learn more about working with Tricki, what it's like
to be around the magnificent horses of the show,
and we'll also take a visit with the cast
to the training farm in
"All Creatures Great and Small: Tricki and Friends."
(piano and string music fading)
The story of Tricki
the story is
of us and all
petsour
, isn't it?
you've everif loved
an animal
lost
an animal, you really
relate
to what Mrs.
Pumphrey is
going through
appreciation
Ther this program.
warmth, the treatment of
animals , the
sense ofty , the
community by
partoming of the
community andn
you can this break ,
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, and they are hoping
inspire you to pick
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and make a call
yourause donation will
far twice as
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Wisconsin PBS
Dot org
>> And when you support
Wisconsin, there are
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One, we can bring
Creatures Greatams like All
and Small
we can send Two,
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this example, for
program, if you pledge
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we'd love to send
cutter cookie
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make your own cut out cookies
Tricki and
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fit , as
awell as a mug. It's
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>> You knowin at (800) 236-3636.
and small is a storyt
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you can the only place that
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>> James Herriot has
said it's
all about the animals and
this show , the
animals really
are the key
to helping us get
know the other
seearacters . We
their vulnerability
therough love
of their pets
farm their
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animals . Do it
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>> This is the
cookie cutter of
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thankof the you gifts. We'd love
send you if you want to pledge
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send the cookie cutter and this
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don'tCreatures Great and Small
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- [Narrator] Welcome back to
For.
"All Creatures Great and Small: Tricki and Friends."
Today we're looking at all the animals
that make this series so special.
Coming up we'll visit the farm in the Yorkshire Dales
where the actors prepare to work with the animals.
But first, let's look at all of the magnificent horses.
(sounds of birds and barnyard animals)
- What say you, Farnon?
(horse snorting)
- He's absolutely wonderful.
- Any scene with a horse just is fantastic
because they're such just like magnificent creatures,
like they're so impressive to look at.
- [Tristan] Right, let's take a look, shall we?
Hope he's not a kicker.
(bridle jangling)
- As ever for me and for Siegfried,
the great joy is working with the horses.
- [Siegfried] She's on the mend.
(relieved laughing)
Tom will be pleased to hear that, won't he?
- He will.
Thanks Mr. Farnon, it means the world.
- We always wanted Siegfried to be a horseman,
so he was involved with the care
and transporting of horses over
to the World War I battlefields.
- I've arranged for our horses to be picked up tomorrow
and they'd rather not have to transport them alive.
- I'm sorry?
- They need to be put down.
(tense string music)
- Rather tragically at the end of the war,
a lot of them were put down
because it was too expensive to bring them back.
- If I can help a horse in pain,
I feel in some way I'm repaying a debt of sorts.
- Attending vet at Darrowby Racecourse is the one job
Siegfried really wanted.
- Bring the tractor.
We're gonna have to winch him off.
- I can't let you do that.
- Excuse me?
- Nobody's winching this horse anywhere.
It's cruel and unnecessary.
(horse snorting)
- [Nicholas] Because animals, they can't speak,
they can't tell you what's wrong with them,
so to see them being treated with love
and respect, you know, everybody's
got all the time in the world for that.
- If I offended you earlier... it's only that...
for me, the animal always comes first.
Above all things.
- As it should.
- [Narrator] But after James has to put down a horse,
the owners are furious and demand that Siegfried fire James
if he wants to keep his new position.
- Now, if you want this job, he'll have to go.
Do we have an understanding?
(silent pause)
(very soft string music)
- Actually, we don't.
- [Samuel] He's given this terrible dilemma
and he backs James
because James has made the right decision.
- [Siegfried] Herriot's the best assistant I've ever had.
I won't betray him for anything.
- [Narrator] Siegfried again finds himself
in a difficult position in Season Three,
when the owners of a horse named River refuse
to put the animal's needs before their own profit.
- You were always something of a horseman,
I thought perhaps you could break him.
- I'd say he's already broken.
(tense piano and string music)
Our job is to put him back together again.
(horse snorting)
What's his name?
- River.
(bridle jangling)
- [Siegfried] Hello, River.
(horse snorting)
- [Samuel] River is played by a black male gelding called Mojo.
- [Saunders] What have you got planned for today?
- [Siegfried] I thought we might take River here
for a little ride.
- [Samuel] I got a call from the producer saying, "Can you ride?"
And they sent me to Mark Atkinson,
our amazing horse master,
and, um, basically made me feel very safe
and very comfortable around horses,
which of course, Siegfried is.
- And how many times are you willing to be thrown off?
- As many as it takes.
- [Saunders] A racehorse that can't be
around a riding crop
is about as useful as a porcelain hammer.
- We need to build up his confidence and trust.
- I'm Mark Atkinson
and I'm the horse master on
"All Creatures Great and Small."
My job on "All Creatures" is making sure
that the actors behave in a manner that convinces the viewer
that they're very, very used to horses.
- Now then... should we go for that ride together?
- [Samuel] This is the real star of the show, Mojo,
and this is Matt, who is looking after him today.
There's a sense that you are in the company of,
of real thoroughbreds.
It's like having a Ferrari under your foot.
(hoofbeats)
- [Siegfried] Go on, go on.
- [Saunders] Hmm.
Somewhat surprising.
(hoofbeats)
- [Samuel] I think when I first read
that Siegfried was a person who preferred horses to people,
I thought that was a quite extreme character note.
That seemed like a strange thing,
but then I spent more time with, with Mark and Ben
and with their extraordinary horses
and I began to see it as quite natural.
(soaring orchestral music)
- [Narrator] We decided to investigate
who Tricki's favorite cast member is.
Of course,
when Tricki is not in the hair and makeup trailer,
or making his way to the set,
he's busy bonding with the entire cast of "All Creatures."
But, who does he love the most?
- I think Tricki loves them all,
because I think Tricki's real love is food.
So I think Mrs... (laughing)
Tricki's holding out for Mrs. Hall to cook her dinner.
(laughing) That's what I think--
and she'll become the firm favorite.
- And who is this delight?
- James Herriot, Mr. Farnon's new assistant.
- It's a pleasure to meet you.
- [Nicholas] It's gotta be Uncle Herriot.
(laughing)
Right? Got to be!
- [James] Paws off, this is Uncle Herriot's.
- I didn't know you were related.
- We're not, that's, that's just what he calls me.
I mean, what Mrs. Pumphrey calls me on his behalf.
- [Nicholas] In various stages,
they're all there for him, again.
It's secretly, deep down, Uncle Herriot.
(laughing)
- Is Uncle Herriot here?
- No, Uncle... Mr. Herriot is not here, I'm afraid.
- [Francois] As I am sure you are aware,
Mrs. Pumphrey is attending the test match in London,
and I'm under the strict instruction
to deposit Tricki Woo
into his guardianship for the duration.
(cars driving past)
(cheeky orchestral music)
- I'm sure Mr. Farnon can provide temporary guardianship
until Uncle Herriot returns.
- [Callum] In Series One, it probably was James,
but I think Tricki's probably more leaning
towards Siegfried.
There's an episode where he just won't leave him alone
and he's following him around.
(cheeky orchestral music)
(Tricki barking)
(footsteps clicking)
(Tricki panting)
(cheeky orchestral music)
- Tricki's finally grown on you, then?
- Like a fungus.
- [Mrs. Hall] Well, he's definitely taken a shine to you.
- [Siegfried] I assure you,
I've given him absolutely no reason to.
- [Samuel] I wouldn't trust Derek
as far as I could throw him, uh...
so I wouldn't ask him who he likes.
But, of course, Tricki Woo's favorite is Siegfried.
(hand hitting the floor)
(Siegfried whistling)
- Get out, you daft bugger.
(Tricki growling softly)
- What was a grudging respect
has now become a, a, a real liking.
And, like all good friendships,
it's taken a while to develop.
- [Siegfried] It's little Johnny's favorite!
It's Battenberg! Yes!
- [Mrs. Hall] Oh, how the mighty've fallen.
- Oh, I was just, um...
(patting clothes)
Poor dog's terrified to come out.
- [Samuel] To his credit, Tricki's recognized
that Siegfried is the true friend in the family.
And I look forward to that friendship deepening.
- Home, please, Francois.
Toodle-oo!
(car starting) Toodle-oo!
- Bye bye, Tricki! - Bye bye!
Toodle-oo!
- Come on!
(orchestral music fading)
- [Narrator] Before any filming takes place,
you'll find the animals getting ready on the farm.
(bright string music)
Jill Clark is the animal coordinator for "All Creatures".
She works with her son, Dean Clark, and also Lucy Smith.
A big part of their job
is to make sure all the animals are ready to film
when they're on set with the actors.
- [Jill] We spend a, a lot of time beforehand,
um, socializing them,
taking them down to set, if we can, working around people,
working around the cameras,
and as much handling as we possibly can,
which puts them at ease in that situation.
(gentle orchestral music)
- [Samuel] So, here we are
at the "All Creatures Great and Small" holding farm.
You might be able to hear chickens in the background.
And probably dogs later.
And this is a new animal for the series.
These are the two rats who play Vonolel.
Vonolel was a famous Arab gray horse.
Siegfried, who's very into horses,
decided to name his rat Vonolel.
This is my favorite bit of them.
Just behind their ears.
It smells really earthy and beautiful.
As you can tell, I'm quite keen on rats.
They're beautiful animals-- intelligent, friendly--
and I'm very pleased that Siegfried's got one.
- [Lucy] We've got goats, donkeys, cows,
geese, and the dogs, of course.
(cheeky orchestral music)
- [Anna] When you're rehearsing with the animal,
it varies, but a lot of the time it's... treat-based.
(laughing)
- Sit. Paw.
Gimme that paw!
Good boy, good boy.
- I think we've done an incredible job
of working with these animals
and the animal trainers that we get on
make it incredibly easy to do so, to be honest.
Lie down.
(cheeky music continuing)
Ernie, go flat.
Good boy, good boy.
Derek, speak.
(Derek sneezing)
(Callum laughing) Speak!
(Derek barking)
Yay, good boy, good boy!
(cheeky music continuing)
Right, it's feedin' time.
(food shaking)
I do really love caring for the animals
and all the bits that we've had to do in the show,
caring for the animals has been amazing.
Well, it's a tough job, but someone's gotta do it.
(cheeky music continuing)
- We work with them and train them
and get them used to being out and on set.
- You all right?
(bleating in background)
- The dynamic is different because the animals are there.
It's fun working with them.
Thirsty now, aren't they? (laughing)
It just brings life into things
in a way that is unexpected.
(mooing and bleating)
(Callum laughing)
- [Callum] Alain's being attacke
(laughing)
(cheeky music continuing)
- [Narrator] The animals that we share our lives with
are more than just pets.
They are our family members.
- [Rachel] Mrs. Pumphrey lost her husband
and Tricki is ultimately her companion.
He's her friend-- he's the one that's there.
And, of course, she treats him like a child,
'cause she doesn't have anyone else.
- Oh, can't even raise a paw.
He's been off his food for a few days now.
- Just don't worry.
I'm sure we'll have no trouble
finding out what's wrong with him.
- The stories about the animals are really stories
about their owners.
And it's through the animals
that we learn about their owners.
And, in the case of Tricki and Mrs. Pumphrey,
what we learn is that she's lonely.
- I understand, Mrs. Pumphrey.
He and Cedric are like family to you.
- Indeed.
They are.
- [Jamie] For so many people, their animal,
their pet, is their only companion.
You often have people contacting you, saying,
"Thank you for showing how much these animals mean to us.
And for, for understanding that bond."
- Oh, goodbye, my precious!
Mmmm... (kissing Tricki)
Oh, this is... too tragic.
- I'll take good care of him-- you have my word.
- [Callum] I have the very same relationship with my dog.
Like I just, I absolutely love him.
My dog's name is Ralph.
He's a Cavapoochon.
He's like my most trusted confidant in the world.
And I think there's so many people out there
who probably have the exact same relationship.
- I've got a little dog, Rosie-- she's a Maltese.
As long as she's sat beside you, she's happy, and I love it.
Me-- having Callum back-- is lovely because we share a love--
someone might say obsession, with dogs.
And he'll text me sometimes with a picture of Ralph
and I'll reply with a picture of Rosie
and that kind of thing.
So... I'm thrilled to have that back.
- I've always been a pet owner.
I had mice and goldfish as a, a young boy.
And now, we have two rescue kittens.
(gasping)
- He's still a bit wobbly,
but he managed to hold his breakfast down.
- Come here, gorgeous little man.
- [Patricia] She's a real example of what can happen,
that you have somebody who finds herself with
a big empty space.
- [Mrs. Pumphrey] Uh, please excuse the state of things.
I've sent my staff home.
It's only right
people should be with their families at Christmas.
- [Debbie] I think something
that certainly came out of the performance,
which is just gorgeous,
but also from the great love for Tricki
that has come from the audience,
was that you began to invest
more and more in that relationship.
- Oh, yum, yum, yum, yum.
No?
Or how about a tiny piece of iced bun?
(Mrs. Pumphrey gasping)
- [Patricia] What happens in Season Four
is that Helen's not seeing enough of James,
and it triggers something, I think, in Mrs. Pumphrey,
and so she reveals a bit of herself.
- When I point it out to him,
he acts like we've got all
the time in the world, it's...
- Infuriating.
- Mm, mm.
- My husband Charles was infuriating.
- [Patricia] Her late husband clearly
was an animal lover as well,
and started off this, um, this, this wonderful ideology
that they would live with all these animals,
um... and he didn't, sadly, live to see that.
- [Mrs. Pumphrey] When we bought this house,
he was bursting with plans.
The first was to fill the place with dogs.
(Helen chuckling)
Utter chaos.
- [Patricia] Of course, as people get older,
the humans do shrink away,
and the legacy is really Tricki.
- [Mrs. Pumphrey] He bought me my first Pekingese,
Tricki's great-great-grandmother.
- Oh, that's lovely.
- That's why he's so dear to me.
(soft string music)
- [Patricia] I think it was really to say to Helen,
"We can't control the future,
we just have to live with the possibilities and hope,
and if it turns out differently, then adapt to it."
- [Mrs. Pumphrey] I was left here with a lot of dogs...
and grand ideas.
Your instinct is absolutely right-- time is precious.
But forgive quickly, dear girl.
Especially now.
(string music continuing)
- [Narrator] Repeatedly, the stories in "All Creatures"
remind us of the power of animals.
(soft footsteps)
- Now, make sure you keep brushing him regularly,
otherwise the fur will get matted again.
- Thank you, Tristan.
- [Callum] I think the reason, you know,
stories of caring for animals
has just worked throughout the decades
is because people still have their pets,
people still love their pets.
It's just something that's never really ever gonna change.
(dog whimpering)
- I don't know why I'm flavor of the month
all of a sudden.
- They can hear it.
(dog whimpering and panting)
The heartbeat.
They're protecting you.
(dog panting and whimpering)
- [Rachel] Every scene is handled sensitively.
The care that each individual animal needs,
we put at the forefront, and then we fit in behind that.
- [Siegfried] Rest assured we'll do everything in our power
to have him right and back with you tomorrow.
- Thank you, Mr. Farnon.
(Tricki panting)
You are so kind.
(poignant string music) (Tricki panting)
- I am enormously proud
to be in something that people enjoy,
that seems to be some use.
Anyone who has an animal companion knows they can talk,
they just don't do it in human words.
(soft string music)
- [Siegfried] She's young and strong.
I can't see why she wouldn't recover.
I'll do my damnedest to help in any case.
- [Callum] If you're walking your dog
and you bump into someone else with a dog,
those two dogs wanna meet,
and it forces you to chat to that person.
It just gets you to open your eyes a bit more,
and see the people around you,
and have conversations with them.
(Mrs. Hall and Gerald chuckling)
(dogs barking)
- Looks like these two've become firm friends.
- [Mrs. Hall] Oh, we'll be sorry to see him go,
won't we, Jess?
- [Gerald] I'm sure they could see each other again.
We could take 'em for a walk together.
- It's very special to do this show,
because those animals are the sort of
center of this community in a way.
- Your herd's in good shape, Mr. Henry.
- Thank the Lord for that.
Grand work, Mr. Herriot.
- [Nicholas] There's love for the animals
and it's a wonderful thing.
And you learn so much from 'em.
They can teach you so much.
It's all things that I think we could take
a little bit of into our own lives.
- They're gonna look after you now.
(soft string music)
You'll be alright, won't you?
Well... course you will.
(string music continuing)
Bye, Oscar.
(string music continuing)
(birds chirping)
- You can visit anytime.
- Don't worry, we will.
(string music crescendoing)
- [Narrator] Thank you for joining us
on this joyful look back
at the animals who capture our hearts and imaginations
as we visit the Yorkshire Dales in every episode
of "All Creatures Great and Small" on MASTERPIECE.
Tricki and all his furry and feathered friends
will be back in your home soon,
making you smile and reminding you
of why you love these timeless tales from James Herriot.
This has been
"All Creatures Great and Small: Tricki and Friends."
(piano and string music fading)
So many beautiful
thesents in
smallcreatures Great and
Christmas specials.
is the
last break
of this
drive. There
is still
for youce
to show your
becauset
all of this happens
because of you and
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and one thing I'd
outke to point that Michael
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gifts. Isvely. Thank you
perfect size the
cookie in yourour Tricki
cookie and
so another
reason this is
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person who likes tea and dipping
cookies or coffee
chocolate, or
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support
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And we'll thank .
greatwith this
or by by one (800) 236-3636,
going online
Wisconsin PBS
dot org
>> With just a few
the phone on
or a visit to
website, you can become the next
supporting member
Wisconsin PBS
and the way it
it'sks ,
that buildst a time. And
thousands of individuals and
Wisconsins that support PBS
, which helps
in keeping this a
concern. A
place that you can
depend on to deliver
interesting ,
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How do you do it?
You can call
do ask about6-3636, and when you
which includeu gifts ,
the ten at the
a month level, a
cookie cutter the
cookie makes the
showing Michelle was just
you at $15 a month, the
mug, the cookie
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season four of All Creatures
Great and Small as a
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through four, seasons one
that four seasons have aired so far
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Wisconsin6-3636 PBS has
for 70 years,tate
has sustained it
serviceind of
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Wisconsin, because you,
people of Wisconsin , have
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Wisconsin PBS
>> And the best way that you
sustaining to become a
member. It's so
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amount you decide
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Wisconsin withoutight to PBS
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say stop
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sustain PBS Wisconsin
and return
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PBS Wisconsin as
has supported you
and people in your
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online2 363636 or go
>> Thank your donate .
of ourch to members
director's Circle
give
leadership gifts
ofn support
this station
. If you have the
means, we would like you
consider a donation
$100 a $1000 or
supportto provide crucial
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, it helps
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helps build one gift
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supporte the
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support right now with
amountver
works for you
(800) 236-3636 this is One
substantial mug
>> I don't know
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holds, but it
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on ank cold
Wisconsin morning
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to pledgevel. If you'd like
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season four of
Great andtures Small. That's the
season that
aired most recently
If you
pledge $25 a month, then
we'll send you the
cookiethe cutter,
through four, seasons one
separate packages in two
four seasons, all
eight DVDs and
again, this is at the
month membership level. As
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(800) 236-3636. calendars
January 12. That's the
of the new
season of
Creatures Great
and Small. If
you miss it on January
worrydon't
if you're a sustaining
member , you have
access to
Passport , and
PBS Passport is a
huge library of
accessible
to you through the
PBS app . Through
DotS Wisconsin
org that gives
ofou all kinds
episodes of
many of
programs
that are
onroadcast here
PBS Wisconsin (800)2
sustainingne . Become a
member and access
Passport . Do
>> If you're .
watching this, I'm
eitherto guess that you probably
have a pet
or had a
and I ,
those cookiet idea for
cutters . You can
make a biscuit
for your pet
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idea, that's a great
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lover in youra pet
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Great .
entertainment and amazing
dramas and history
(800) 236-3636 let me One
thosedown thank you gifts.
wayOne last time. This is our
supporting thank you for your
of PBS Wisconsin . When
onlinell (800) 236-3636 or go
at PBS Wisconsin dot
$10 a month as
you'lltainer, get the mug that
cutter thatbing and the cookie
cookies for humans make
or animals at
$15 a month as a sustainer, the
mug, the cookie cutter
season four of All Creatures
Great and Small
, a two DVD set
$25 a month. You'll
cookie cutter , the mug,
seasons one through four. That's
eight DVD total for seasons
Great andour. Of all Creatures
it's importantmember ,
as a remember that
receive, you also will
"Airwaves" magazine
which is our
is sentm guide that to you every
month and
planning. What'seat tool for
coming up . And
what you want to watch, be
TVt on or
on PBS Passport the
is, it's a great guide to
Wisconsin yours. When
and become a member
(800) 236-3636,
hasS Wisconsin great
Great and S Creatures mall is
>> I'veample. got a list
are availablee
Passportur PBS
. Not only miss
Scarlet ,
which is available now , magpie
murders Moon , Moonflower
itsrders
sequel, call the Midwife
Durrells in Corfu
, a great
called
Funny Woman
about a
in the 60s who had
a TV show
terrific stuff
This is (800)2 363636.
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[MUSIC] .
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