- Okay.
Happy holidays, everybody.
This is far and away my favorite time of year.
From Thanksgiving to New Year's,
it's all about gathering together with friends,
family, and of course, food.
- I love Christmas. - I know.
Christmas is, like, giving you energy.
- It's giving me so much energy.
Oh, groceries.
- Groceries. All right. Best time of the day.
Whoo. High hopes, high hopes.
- Oh, my God. - Oh, my God!
- Oh, my God. Hi. - How's it going?
- Good. How are you? - Good. Happy holidays.
- Happy holidays. What's up?
- Nothing much. What's up with you guys?
- I love the look.
- Thank you, thank you. Appreciate it.
- Yeah. - Good for the season.
- Okay. - ♪ Santa, baby ♪
- 'Tis the season. - Okay, thank you.
- Take it easy. - Take it easy.
- ♪ So hurry down the chimney ♪
- I got so awkward. - You get a little flustered.
- I'm hot. I feel like he was nervous, though.
He seemed like a little bit like--
- Oh, are you making him nervous?
Today I'm treating my family to a very special holiday meal
with the help of an incredible chef.
- Cookbook. - Cute.
And even though there's literally an ocean between us,
I know we're gonna have a great time
cooking together apart.
This is dope.
Oh, wait, wait, wait, wait.
We got a note.
"Selena, go ahead and get
two large pots of salted water going on the hob."
- On the hob? - What the hell's a hob?
"And preheat the oven to 180."
- Do we need to Google the hob? - I mean, you have to Google.
- Stand by. - Wait.
I've never had somebody ask me to put my oven to 100--
- 80.
Wait, no. No, no, no, no.
- Celsius?
- Hob... - Celsius.
- Definition.
In modern British English usage,
the word refers to a cooktop
or hot plate as distinguished from an oven.
Oh, the hob is the--is-- the hob--the hob's the stove.
Do we need to know 180 degrees Celsius in Fahrenheit?
- Oh, yeah, can you also Google that?
- 350 for the oven.
350? Yeah. - 350, all right.
- For once, my phone's coming in handy today.
- Selena and Jamie, take one.
♪ ♪
Is it happening?
- Hi, Selena.
- Hi, Jamie.
- Aw, it's lovely to meet you and your friends
and your dog as well. Great.
- Hello. - Hi.
- Nice to meet you.
- So nice to meet you.
- Today I am joined by bona fide culinary icon
Chef Jamie Oliver.
Not only has he hosted more than 25 cooking series
and written more than two dozen cookbooks.
He is a father of five, a restaurant owner,
and an advocate for nutrition and nutritional education
for all ages.
I am beyond excited to see what special holiday meal
he has in store for me today.
I'm just gonna let you know I'm a little nervous
'cause you're kind of a big deal, but okay.
Ah, come on. Don't give me all that.
I'm just a normal guy that likes to cook food.
- So will you tell us a little bit about what we're cooking?
- Okay, so as it's the holiday season,
what I wanted to do was do a beautiful roast chicken.
And I know it sounds really simple,
but we're gonna take roast chicken to the next level.
We're gonna dress it up with the most incredible marinade,
a beautiful homemade dukkah,
the best roast potatoes ever.
We're gonna make greens taste good.
And then for dessert, Eton mess,
the perfect holiday food.
- All right, I love it.
- I'm excited.
- I noticed that you're wearing a very lovely white top,
and I'm slightly worried that that top is gonna be decorated.
- Okay, I wanted to look nice for you, I'm sorry.
- You look very lovely.
So look, what we're gonna do is get your chicken.
So I have got mine here. Hopefully you got yours.
We're gonna go for about a 1 1/2 kilo chicken.
If you and the girls can get some pomegranate,
chili, some rosemary, and...
- Perfect, thank you. - I've got another ingredient
which is little preserved lemons.
So you should have a little jar there.
- Ooh, lemon preserves. - Yes.
- So look, first up,
cut the pomegranate in half, but be very careful.
I've seen a few clips on the Internet
where you've cut yourself.
And I'm afraid for your fingers.
- It's okay. I'm gonna try.
- Just glide the knife in gently, gently,
slowly, slowly.
Don't put too much pressure,
and don't cut your fingers off.
- Whoo! - Phew, ah.
- Yay!
- So I've got quite big, muscular hands.
It's not my fault. I didn't ask to be born.
But what I'm gonna do is grab the pomegranate
and squeeze it into this tray here.
This is where I'm slightly worried
about your beautiful top.
But what I would say is just go with it
because whatever happens, you're gonna look great.
And if your friends wanna help you,
I mean, that's what friends are for, right?
- Yup.
- Wow, this is very risky. Both in white.
- No, we didn't think through.
- We didn't think about this, did we?
- No, you didn't, but you're cooking with me now, girls.
Honestly, by the end of it, you're gonna look like
a Christmas tree by the time I'm finished.
Yeah.
- Just to get a bit geeky, the pomegranate gives us acid.
And the acid allows us to tenderize this chicken
and impart flavor.
Now, what I wanna add to the acid is some olive oil.
Think of olive oil or oil like an amplifier in music.
You plug it in and you just share everything.
That looks beautiful, Selena. Well done.
- Okay. - So we're gonna hit it up
with some salt and pepper.
Don't be too stingy. About a teaspoon.
- Yum.
- I gotta say, I'm kind of impressed
that those tops are still white.
- Yeah, no. - So far, so good.
- Selena, what do you know about herbs?
- I know that they're usually... green.
- Okay, girls, let's just have a geek-out on herbs.
- Okay. - So if it wasn't for herbs,
I would never cook.
Like, herbs, by weight,
are the most nutrient-dense food on the planet.
- Wow. - Like, herbs
stop things being boring.
I told you I'd go a bit geeky,
but I will be an idiot again in a minute.
So we're using rosemary today, which is a wicked herb, right?
Grab the stalk and just pull the rosemary leaves
off the stalk there, like that.
You see? - Yay.
- Just pull it off. So, like, three or four.
- Oh, that way. - Wow.
- Then we're gonna go on to a little bit of flavor, spice.
So I love chilies.
I'm nearly as geeky about chilies as I am about herbs.
What I like to do at Christmastime
is, I get a needle and a thread
and I put it through the green part of the chili.
And I put about 30 of them on there
and I put it around the Christmas tree.
- Oh, nice. - That's so great.
- Yeah. I know what you're thinking.
You either think that's genius or I'm a bit strange.
So push that tray to the side, my darling,
and slice up the chili, just one chili.
- Okay. - Brilliant.
So that will just give it a gentle--
it's not gonna be super hot.
It'll be very gentle.
And then we get to the preserved lemons.
So these taste like lemonade. They're kind of, like, funky.
So just cut them in half, and then chop them up.
- How many, Jamie?
- So yeah. Three will do. - Getting them in.
- Can I give you a little tip
on how to chop in the most safe way possible?
- Please.
- We call it the cross-chopping method.
So you get a knife like this.
You hold the handle like that.
And then put your hand flat like this, right?
And then what's beautiful about that
is, your fingers will never be vulnerable.
So that's the first thing I teach my kids.
There you go. Show us how it's going.
- All right. - Ah, it's going great.
- Yeah, yeah, yeah, yeah. There you go!
- Yeah. There she is. Whoo!
- Have you girls got kids?
- Oh, no. - No kids yet.
- Oh, fair enough. I was just asking. Just asking.
- We're like, ooh, one thing at a time.
- Yeah. Well, listen, you can always call me when it happens.
I've got five kids.
- Oh, wow. - Oh, man.
- What's the age range?
- 19 and 18, all the way down to 4.
- So you haven't slept in, like, 19 years, right?
- Girls, I'm so tired.
If only you knew how tired I was.
And literally, I go--I go from like, you know, bedtime stories
to removing vodka and vapes out of bags.
You know, it's just like-- and boyfriends.
Don't even get me on the boyfriends, man.
- Oh, God. No.
- The other day, I won't say which daughter,
but they had a late-night party in our back garden in London.
And I just got up to have a look at 2:00 in the morning
and I caught my daughter's boyfriend
urinating on my herbs.
- No! - Not the herbs!
- That's gone, that's gone. - I know. I know.
- No! - But--that's not right, is it?
- No. - No, that is not okay.
- So basically, is he still in the picture or no?
- She ain't marrying him, that's for sure.
Anyway, this is our marinade, girls.
This is gonna flavor our chick-chick.
- Ah, beautiful.
- Amazing.
- Okay, put your chicken in there,
and we're gonna have a little massage up, so...
- Oh, a massage.
- There you go. - Ew.
- Look at the color of that. That's amazing.
- That is--wow.
- Oh, my gosh. The cavity's so gross. Okay.
- So listen, we're gonna put
a little splash of water in there.
Let's just say half a wine glass of water.
And just give it a little kiss of oil on the top.
And then tiny pinch of salt.
- Wow.
- Okay.
- In the oven we go.
180 Celsius in the UK.
350 Fahrenheit in the U.S.
Beautiful.
That's gonna go in the oven for about 1 hour 20 minutes.
Put a timer on because normally at this time of year,
I've had a couple drinks and I might forget what I'm doing.
- So right. There we go.
- Perfect.
- So we're gonna get on with roast potatoes now.
We have Maris Piper.
I think you've got, like,
a russet potato over there, right?
- Yes. - Cool.
We're gonna parboil. Do you know what that means?
- No. - It basically means boiling it
for about 15 minutes. - Okay.
- So if you grab your potatoes--
you need about, like, 1 1/2, 2 kilos of potatoes.
And then we're just gonna peel them, girls.
- Awesome.
Jamie, how did you learn to cook?
- I grew up in a pub restaurant.
So my dad trained in France and was a chef
and started putting really good food in the pub.
And that wasn't so common, like, 40 years ago.
- Yeah. - And that was my home.
So I started working for my dad
when I was about eight years old.
- Oh, whoa. - Wow.
- I mean, I was working when I was seven,
but I would--I don't know if I could be cooking at--
- Cooking just came very naturally.
And I still love it to this day.
So get those in the water,
and we'll parboil those for about 15 minutes.
- Amazing. - Okay.
- They look great. You've done a great job.
Nice pan color, by the way. Very fashion forward.
So, girls, we are gonna go
to kind of Egyptian flavors now.
- Wow.
- We're gonna do a dukkah, right?
Have you ever heard of dukkah before?
- No. - It's a sprinkle.
It makes things just delicious.
So here, if you grab pistachios, sesame seeds...
- Sesame seeds. - Almonds and hazelnuts.
Then here I've got cumin, fennel seeds...
- Fennel seeds. - Fennel seeds.
- Black pepper, and coriander seeds.
By the way, do you have a pestle and mortar?
- What? Oh, yes. It's in the fridge.
- Oh, okay.
- One second. - In the fridge?
Really? - Oh.
- Wait, what? - What?
- Like, the pestle and mortar. Let me show you.
It's one of these. Bless you, but--
- Oh, my gosh. - Oh.
- We're like, "What, in the fridge?"
- Do we have one? Oh, we have one.
- You don't want that in the fridge.
- Wonderful.
- So we're gonna pound up these nuts and seeds...
- Okay. - In the pestle and mortar.
We're gonna add 1 teaspoon of cumin.
- All right. - You got this.
- Got it.
- Then with the fennel seed,
we're gonna go 1 tablespoon.
- All right.
- 1 tablespoon of black peppercorns.
1 tablespoon of coriander seeds.
A teaspoon of salt.
Get your pestle and, Selena, we're going old school.
This is old school. - Love it.
- No food processors.
So we're gonna just gently crack it,
and we wanna smash it up.
You wanna get it nice and fine. - Nice.
- Once you've bashed up all those spices,
we're gonna go now in
with a handful of pistachios...
- Okay.
- Sesame seeds, just a handful,
and almonds and then hazelnuts.
- Feel like I'm making a potion.
- Pound it, pound it.
- Have we scared the dog off?
- The dog is taking a little nap
on the chair next to Selena.
It's so cute. - ♪ Silent night ♪
- I've never had a dog,
but I think I'm gonna get one this year.
- What kind of dog? - What do you recommend?
- Oh, I don't know. I love Labrador.
- Yeah, Labradors will be good.
So listen, what I wanna do now
is get some lemon zest into this dukkah.
So I wanna put some lemon zest in there
and that's gonna be so flavorful.
We love zesting.
- Now, once we've done that, girls,
we're gonna put it in a pan just to toast it.
You don't have to do that,
but it does make the flavors insanely good.
You put it on a high heat, and we'll just move it around.
How are your potatoes, ladies?
- They're boiling.
- Yeah, that looks good, Selena.
Yeah, yeah. Brilliant. - Okay. Whoo!
- We're gonna put it in a colander, right?
So drain the potatoes nice and carefully.
- Here they come. Coming on over.
- Nice. Very nice.
So the next part of the perfect roast potato is fat.
I'm gonna grab a roasting tray.
- All right.
- Have you ever had roast potatoes with goose fat?
- No.
- Everyone kind of thinks, I don't know,
goose fat or duck fat is weird,
but it's actually the opposite of weird.
- I'm eager to try it.
- So let's put a little bit of goose fat in there.
- Okay. - Like, 3 tablespoons.
Let's have a little nob of butter.
And let's blend.
It's gonna give you the most amazing flavor.
And then I'm gonna take a whole bulb of garlic
and just break it up in my hands.
And don't peel it. The skin is gonna protect it.
And inside there will be the sweetest, mildest garlic
you can imagine.
I wanna introduce you to a different herb.
This one's sage. Have you ever had sage?
- Ooh. - Yes, I love sage.
- And I'm gonna put this tray on a little gas hob
just to kind of get it sizzling a little bit.
- The hob. - Hob.
- So let's just pick six or seven sage leaves
into that fat.
We're gonna go in with the potatoes.
- Okay.
- And we are gonna use
a little fish slice, this one.
I don't know what you call this in the States, actually.
- Oh, spatula?
- Yeah, I mean, I guess so. - "I guess so."
- I want you to just gently toss them over
so that every potato is coated in that amazing
garlicky, sagy, fatty gorgeousness.
"Fatty gorgeousness."
- And, Selena, if you can season it, my darling,
with a little salt and pepper from a height.
- Okay.
- Did you hear Selena just imitate your accent?
- I love accents.
How lucky are we to have accents?
- You just sound cooler.
- It's funny, though.
It's amazing how quick accents go.
Like, when I was a kid,
everyone in my village, they talk like that.
All right, boy. How you doing? Everything all right?
Oh, my gosh.
- But that--no-- the accent is gone.
- Oh, I've wanted to ask, what time is it there?
- So it's about 7:00 at night here.
- Oh. - Perfect.
That's why I've got a little glass of wine.
- Love that. - 'Cause, you know.
- Well--
- We're gonna take these potatoes
and put them in the oven.
- Lovely.
- Girls, bring the chicken out. Let's have a look at it.
♪ ♪
- Oh, it's already browning. - Beautiful.
- So, girls, it's really important
that you give the bird a good basting.
So if you angle the tray and get a spoon,
you can get all the lovely fat and pour it over the breast,
and that's gonna make it really juicy and delicious.
- It's a beauty.
If that doesn't say Christmas, I don't know what does.
- Ooh. - Look at it.
- Just get all those nice juices over it.
And we'll give that another 30, 40 minutes.
Nice job.
You should have some greens there, girls.
- Well, I'm bringing the whole garden over.
- So we're gonna cook some greens.
So what you have in your right hand
is cavolo nero, black cabbage.
- Pretty beautiful. Looks like a fan. I'm like...
- Yeah, man. - Oh, my gosh.
- So grab the stalk, Selena. - Okay.
- And then put your fingers around the stalk
and then simply pull the stalk out like that.
- Yeah. - There you go.
Well, that ain't bad.
So once you've done your cavolo nero,
you should have some rainbow chard.
- Okay.
- The leaf is a very different texture to the stalk.
So what I'm gonna do is use the tip of my knife
just to really easily take the stalk off.
And we won't throw that away.
That stalk is actually beautiful.
But we just need to cook it
at a slightly different time to the leaves, right?
Have you got spinach today?
- Spinach.
- Put the clean spinach in the colander like this.
- We got the spinach.
- We're gonna slice up these stalks
about 1 centimeter across.
So each one of these greens cooks at a different time.
So we're gonna put them in the water in order
so they're all cooked at the same time in a beautiful way.
- Great.
- We're gonna go in with the cavolo nero--
that's the darker stuff--
and the stalks that you just cut of the chard.
Okey-dokey.
- Can I give you a bit of British culture
that you might wanna embrace? - Yeah.
- So have you ever heard, girls, of a Christmas cracker?
Yes. I love Christmas crackers.
Yeah. - What are they?
- This is the best thing ever.
So they come in different shapes,
and you have them at the dinner table
with a knife and a fork and your napkin.
You go to the person next to you.
You cross your arms,
and you all pull it at the same time, right?
And there's a little banger that goes bang.
And then inside is a present and a joke.
Okay? - I love the joke.
- And a hat. Every family in Britain does this, right?
So you put the hat on. - Aw.
- So let me give you an example, ladies.
So first of all, how's your cabbage?
- She's looking good. She's looking green.
- Okay, so put the chard in there, Selena,
if you can, darling. - The chard.
- Yeah, chard goes in.
So back to the crackers, girls.
I put really nice innocent jokes around the whole table,
apart from my mother-in-law, who I put the dirtiest joke
you've ever seen ever on the Internet.
You can have a real laugh with this, Christmas crackers, guys.
- Christmas crackers.
- How's those greens looking, girl?
- They're looking good. I think they're, like, ready.
- I'm gonna take the colander, put it in the sink.
We're gonna pour this over the spinach.
So just pouring that over the spinach will be enough heat
to wilt the spinach and make it the best it can be.
- Ooh, it smells like a green party.
- Okay.
So I'm gonna get a clean tea towel over here
and I'm gonna get my colander
and I'm gonna put the greens on top of the tea towel like this.
And we want them to cool down quickly.
Just use a pair of tongs to kind of, like, move it about
and just create one thin layer.
- Wow.
- So we're gonna create a little dressing
and we're gonna put some really good-quality
extra-virgin olive oil.
5 tablespoons.
- Yeah.
- Just a little bit of red wine vinegar, like, a tablespoon.
Then we're gonna season with salt and pepper.
And that's gonna be our basic little dressing.
Here's the thing, girls, in here at the moment
is a huge amount of water and water's very bland, right?
So we're gonna take up the four corners of our tea towel.
And then if I just squeeze that, look at that.
- Oh, yeah. - Oh, look at that.
- Oh, yeah. - Look at you guys.
- Like milking a cow.
- And then you turn that sort of huge amount of greens
into, like, a little pile like that.
But when that goes into your dressing,
it will be very tasty.
- Jamie, because we've copied your British accent,
can you do your best American accent for us?
Which territory
would you like me to go to? - Wow.
- Maybe--could you do country, a country accent?
Say, boy.
Get some vinegar in there
and some salt and pepper and mix that boy up!
- That was amazing. - That was so good.
- Sounds like Papa. - Yeah.
- Anyway, look, so that's your basic greens.
- Jamie, you got me liking it.
- She's going in on the spinach.
- Go on, girl. - Mmm!
- Okay, we gotta stop eating it.
- Okay. - Mmm, wow.
- Let's have a look at our chicken.
Big moment.
- Wow. Wow! - Wow.
- It's sizzling--it's like--
Merry Christmas.
- Okay, girls, do you have a pair of tongs?
- Yes. - Okay.
So if you squeeze the tongs together
and stick it in the cavity of the chicken.
- It's-- - Do you need different tongs?
- Do you want me to-- - Oh, you--yeah, sure.
Try it. 'Cause this-- - Maybe with shorter tongs.
Maybe they're too long.
- So just angle the chicken so the juices come out.
So stick it in. There you go.
- This is a--
- If the juices run clear, then it's cooked.
- Well, it's running clear
with the--a hint of the pomegranate seed.
- Yeah, that's good for me.
- So once you've drained the chicken nicely,
I will put it onto a little platter.
- It's so beautiful.
I can't even believe that you did this.
It's amazing.
- We're gonna get the honey. You should have some honey.
And we're gonna drizzle this chicken
with a couple of tablespoons of honey.
- Yes. I love chicken and honey.
- Nice and delicate. - Amazing.
- Just rub that honey all over the legs.
And then we're gonna sprinkle it with that dukkah.
- Great.
- So this is about texture, girls.
So you get all those spices and you get all those nuts
and seeds stuck to the honey on the tender chicken
with the pomegranate and the chili
and all that good stuff.
- It's making me weak. - Whoa.
- So we'll now let that rest for about half an hour.
- Okay.
- And we'll have a little wipe-down,
and then it's time for dessert, whoo!
- Whoo-hoo! - Yes.
- Oh, yeah.
- I thought that you might like
to get a bit of old-school British tradition.
- Ah, we love old-school British tradition.
- Have you ever heard of Eton mess?
- No, Eton mess.
- So in the 19th century, so, like, the mid-1800s,
there was a big cricket match between Eton and Harrow, right?
So they were the big posh schools.
And they had a pavlova, right?
So meringue. You girls know meringue?
Yes.
- Basically, they made a pavlova,
and they dropped it and it was a disaster.
And then I don't know if you have it in the States,
but we have the three-second rule.
- Yes. - We have that here.
- You pick it up really quickly.
And then they kind of mixed it up
and put it back into little glasses.
That's what an Eton mess is, right?
So we're gonna make a pavlova, and then we're gonna drop it.
- Oh! - Oh, we're gonna drop it?
- Yeah. - Oh.
- That is hilarious.
- This is, like, the easiest cheat dessert ever.
So you can buy the meringue.
You guys have got a nice bought meringue.
If you've got some cream, you get some whipping cream.
I've got some.
- Ooh, this is gonna be so good.
- That's perfect.
So we're just gonna put
nice little spoons of the whipped cream.
Basically, the rules are, there's kind of no rules.
- Love that. - Yup.
- If you've got, like, a little chocolate sauce,
you can put some chocolate sauce on.
- Oh, my God. Oh! - Oh!
- Oh, thank gosh. We're good.
- That's it.
- Wow, I don't need anything else but the cream.
- The cream is so good.
- Should we get some berries?
- Get some berries, whatever fruit's in season
wherever you are in the world.
You can kind of make it up.
Even as a pavlova, when you take this
to the table, it's pretty impressive.
People love it. - Selena, this is so good.
- That's it. Make it.
Posh it up. Whatever makes you happy.
- Cut some strawberries. - Load it up.
- This is so fun, Jamie.
I'm gonna make this all the time.
- Well, the great thing is, you can buy all the ingredients
and then just bang it together.
- This looks so good.
- Now, what's going on with that chocolate sauce?
Come on, girls, you can be more generous than that.
- More?
- More, yeah. - Yeah, come on.
It's Christmas. Get amongst it.
- Whoo! - Go Jackson Pollock.
Throw it all over the place. Yeah, that's it.
It's Christmas. We're getting close, girls.
We're getting close to a pavlova.
- So could I add something to this?
Like--like, one of my favorite things is popcorn.
- Yeah. It's Christmas. Do what you like.
- Really? - Have fun with it.
It's a Selena mess, not an Eton mess, so...
- I'm always a Selena mess.
I don't know how this is gonna work out.
- Sprinkle. A little sprinkle.
- Don't forget we gotta drop it.
- How--what?
- Basically, that happened. - Oh.
What?
- Right?
♪ ♪
- Oh, my gosh.
- So that's when we come along
and we're like, "Oh, my God. Three-second rule.
What's happening? Oh, my God, my pavlova."
- I just got chills.
- Then we pour it in a cute little glass.
- Gorgeous.
- So I know that's a bit weird and crazy,
but do you feel empowered to present
the beautiful meringue and then drop it?
- I can't wait. I wanna do it now.
- I'm glad. Good.
- Should we move the cutting board?
- We need to move everything, yeah.
So we're gonna do a quick little cleanup.
- Now I'm cleaning up my mess.
- I wanna show Gr--Gracie!
I'm calling my little sister.
There you are.
This is my little sister, Gracie.
Can you say hi? - Hi.
- Hi, Gracie. - I wanted to show you.
Look at this. Isn't this pretty?
- Mm-hmm.
- We made this.
Is that cool?
- Oh!
- Can you believe she just did that?
- Do you think we could still eat it?
- No.
- Oh, I think we can.
Watch. Watch, Gracie.
- Christmas is gonna be saved.
We're somehow gonna pull this together.
It's okay. - Now we got the white sweater.
- Oh, yeah. Got chocolate on the sweater.
Ah, the chocolate got you in the end.
- Ah, it's okay.
- You guys spill everywhere. - I know.
- Okay, Selena, so we're getting there, and then
it's just a matter of dressing those little bits of garnish.
- Ready? - Yeah.
- Yeah, this is, like, Gracie's dream over here.
- This is a Gracie dream. - I love Christmas.
- Me too. - This is so nice.
Good job, dude.
- I think that's a great job. - Thank you.
Thank you very much.
- Let's have a little clean-down.
- All righty. Hey, Jamie.
- Yeah. - So on the show,
it's very important for me, when I do
any sort of project, to give back.
So I was wondering if you could explain a little bit
about the charity organization that you support.
- So Homeboy Industries is an incredible charity.
I've been there several times. It's in East LA.
And basically, it was started up by G-dog, Father Greg.
And what he wanted to do was allow ex-gang members
to be free of the tattoos.
So tattoo removal, give them jobs, empower them,
train them to have skills
that will allow them to get jobs.
It's the most brilliant charity.
I fully support it,
and I'm really passionate about it.
- That's so nice.
- Thank you so much for allowing me to do this.
- No, thank you so much.
That sounds incredible.
- So we're gonna bring this together
and wind this baby up.
- Lovely. - Bring the chicken over.
So have you carved a chicken before?
- No, my Papa usually does this.
- Nice.
- This is my Papa. - Hey, Papa.
- How you doing?
- Lovely to meet you. I hope you're well.
- He carves every Thanksgiving and every Christmas.
- Brilliant, so he's a pro. That's what we need.
Beautiful job. Nice one, Papa.
And then look how juicy that is, my Lord.
If one of you girls can get the potatoes out of the oven,
they should be amazing by now.
- Oh, it's good.
- Thank you, Papa.
- I'll get out of y'all's way.
- Yeah, good. Yay. - So good.
- Okay, it looks beautiful.
Wow.
- They look exquisite.
- Christmas has arrived.
- Time to try it, girls. - Oh, man.
- Here we go.
- Mmm.
Mmm, mmm, mmm.
- When it goes quiet, it's a good sign.
- It's so good. - It's so good.
- So, girls, this is what we're looking for
with the ultimate potato.
We're looking for the crispiest outside
and then the fluffiest inside.
Look at that. Come on. - Wow!
- So nice.
- The potato pull. - Ooh-ooh!
- I like it. - Oh, it's hot.
- Like, I could eat this every day.
- Yeah. - Incredible.
- We're gonna probably eat this outside.
- Yeah. - Thank you, girls.
It's been so nice to cook with you.
Have a wonderful Christmas.
- Thank you. - You too. Bye.
- Merry Christmas. - Merry Christmas!
- Whoo!
- ♪ Sleigh bells ring, are you listening ♪
♪ In the lane, snow is glistening ♪
♪ A beautiful sight ♪
♪ We're happy tonight ♪
♪ Walking in a winter wonderland ♪
- Oh, look, everybody.
- The Christmas crackers!
- We have to, like, cross arms and then pull.
Or, like-- - Okay, or this.
- One, two, three. - Ah!
- Whoo! - Do we do it now?
- We broke our-- - Here.
- What do Santa's little helpers learn at school?
- Ho, ho, ho. - The elf-abet.
- Elf-abet. - Oh, no.
If you had one dish you could pick,
what's your favorite?
- I love the potatoes.
I think that would be my favorite.
- I'm the same as Anna, the potatoes.
And I can't believe that--
I think it was the duck fat that made it so good,
which is wild.
I would've never thought.
- Wait, we're eating duck?
- Duck fat. We put on the crispy potatoes.
- It's like, "Eh." - Duck fat, butter.
- I think I did a really good job this season.
Obviously, a few mishaps here and there,
but I feel like I'm getting better and better every season.
- Can you use the can opener yet?
- I can't use the can opener.
All right, well, thanks, Jamie. Happy holidays.
- Cheers. - Yeah, cheers.
- ♪ Watch her go mm-mm-mm, mm-mm-mm, mm-mm ♪
♪ Look at her now ♪
♪ Watch her go mm-mm-mm, mm-mm-mm, mm-mm ♪
♪ Wow, look at her now ♪
♪ Mm-mm-mm, mm-mm-mm, mm-mm ♪
♪ Look at her now ♪
♪ Watch her go mm-mm-mm, mm-mm-mm, mm-mm ♪
♪ Wow, look at her now ♪
♪ ♪
♪ Wow, look at her now ♪