Hello, I'm Jules.

Hello, I'm Sarah.

And welcome to Jules and Sarah the Christmas nibble 2020.

Absolutely.

Well, today in this nibble, we are talking about Christmas nibbles,

about things in bowls, things at the side, little gorgeous snacky bits.

I said to Sarah, you know, this year I'm very, very excited.

This has been my year where I've said to myself,

I'm going to make rum butter,

exactly how my grandma used to make it with almost a whole litre of rum.

It's no messing about.

It's in.

I'm also making damson and slow, and damson, gin and vodka from our trip to the

vineyard. That's in the cupboard at the moment. You have to go back and shake it and go like leave it,

but it's quite enjoyable. But I thought it'd be fun to talk about not the nibbles, your standard nibbles.

We're not talking about a mince pie

or about some sad old crisp at the side. We're talking about the things that really pep it up.

So rum butter, brandy cream, that sort of thing. This is really condiments and accessories.

That's what we're referring to here. And this is our forte

really, which I think you and I, this is the la qua of food of Christmas. I am a huge fan,

huge of a smoked salmon blini. I do wonder if it's even Christmas if you don't have at least

25 bellinis to yourself.

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