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Countdown To Christmas

“Welcome to ‘Joe’s Quick Kitchen!’ I’m Joe Remblance, Ideal World's Culinary Expert and I’m here to guide you through some fun, easy ways to deliver you a tasty home cooked Christmas that won’t blow your budget, giving you more time to spend with your friends and family!”

Rosemary and Dolcelatte Hasselback Potatoes...

4 Large baking potatoes
100g Melted butter
1 tsp Garlic puree
4 Sprigs fresh rosemary
200g Dolcelatte cheese

Pre heat the oven to 180°C. Alternatively you could use a Halogen Oven.

Using chopsticks as a guide, make at least 10 incisions ¾ deep into each potato with a knife.

Stud the potatoes with the fresh rosemary.

Mix the garlic and melted butter together and liberally brush the potatoes with this mixture and place into the oven for 70 minutes.

Brush any remaining butter mixture and crumble the Dolcelatte cheese onto the potatoes.

Return to the oven for a further 15 minutes. Remove when crispy and brown.

Joe recommends using
the Halogen Oven:

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Panettone Bread and Butter Pudding...

250g Panettone (roughly 250g)
50g Unsalted butter (extra for greasing)
40g Sultanas soaked in 20ml of masala wine
300ml Milk
100ml Double cream
2 Large eggs
100g Light, soft brown sugar
Pinch of nutmeg

Pre-heat the oven to 180°C /160 fan. Alternatively you could use an Airfryer Microwave.

Grease a medium oven dish roughly 25cm x 20cm in size. Cut the Panettone into wedges, butter one side, cut the wedges in half and arrange in the baking tray. Top the Panettone with the soaked sultanas.

For the custard beat the eggs and mix in the milk, cream, sugar and nutmeg. Pour over the custard mixture.

Bake in the oven for 30-40 minutes until the middle is set and the top is golden brown.

Joe recommends using
the Airfryer Microwave:

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