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Our next guest is a staple on our tellies, our bookshelves, and now our Christmas dinner tables.

He's decking the halls in his new book, Christmas,

which is out this Thursday.

So let's welcome a man with whom it's always a good time,

like a fine wine.

It's the oh-so-divine Rick's time.

Hello, hello.

Rick, you're early.

Wow.

London traffic, eh? Gosh, every red light I was thinking, no, no, no. Don't you worry about it. I'm so glad you're here. I'm so sorry it's late for you. I don't mind at all. We've had fun. You brought in some enterprise. It's your first ever Christmas book. I've been banging on about it the whole show. Oh, thank you very much indeed. Honestly, I've literally mentioned it every 20 minutes. I'm more than mention it. Rick Steins, recipes, memories and stories for the festival season. Because, happy Christmas, Rick. Happy Christmas, it's it. We're off, we're off. Why not, of course, but how come now? Well, I guess it's my wife, Sass, said, I think you should do a Christmas book. This was

like two years ago. And I said, no, everybody's done a Christmas book. And she said, no, no, they'll like your Christmas book. Oh my goodness. They're not going to learn the best mince pies from the world. I just like it. It's in one of our fish and chip boxes. that's cool man

I want to put these up for ocean

I want to eat them

well they're ever so nice

we've had one in one of our fish and chip boxes. That's cool, man. I want to put these up for auction and I want to eat them.

Well, they're ever so nice. We've had one or two. Sorry, and so Sass gets, and she's in the book, isn't she? She is, lots, yeah, yeah, yeah. So you're a no nibbles guy? Sorry, no, a no starters guy, but you're a fan of nibbles. Well, it's just, I always think, really it's about Christmas lunch or dinner, or halfway between, as it is with us, that actually you don't want too much before the turkey, you know? It's a shame, isn't it? It is. It goes to all that effort. They do, they do. You know, that's why it's good to go out on a big walk, isn't it on Christmas Day? Yes, I think, well, we always go for a walk after the Christmas lunch, because I do think some 20 minutes walking after lunch is the best thing you can do for rich, heavy food. Yeah, if you're going to be bothered, of course. It's all in there. It's all in here. Honestly, reading this book again, you know, it's made me so hungry. Honestly, I'm, look at these. I'll tell you what we'll do. We'll get it. Can you sign one box of those? I certainly will. We'll get some money from somebody for them. And if you can sign a copy of the book, that'd be great. just put happy Christmas or something like that okay I will um so nib nibbles

nibbles rose's Korean

prawn And if you could sign a copy of the book, that would be great. Just put Happy Christmas or something like that. Okay, I will. So nibbles, nibbles, roses Korean prawn fritters with soy cider vinegar and chili. I've never had a prawn fritter, Rick. What's wrong with me? Well, I've sort of, Nora Vibe. Well, the great thing about that recipe, she's Korean, right? She's the partner of my Sassie's cousin, Sasha. And she loves those nibbles, those prawn fritters, because they contain parsley. Now, in Korea, it's always coriander. And to her, parsley is an exotic herb.

Right, that's why. Okay. But just, you know, again, it's what they're, it's whatever the main ingredients in, isn't it? Like, the raw salmon, wasabi, cream and capers, tartlets, because they're filo tartlets. And it just makes you want it even more than you do already, which is sort of impossible. Well, that's the thing about nibbles, really. You have to be vigorous in the flavouring of them,

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