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“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!”

Christmas Pudding...

1 Medium carrot, grated
340g Raisins
120g of each; Plain flour, Suet, Brown Sugar, Grated Apple, Mixed Peel, Currants, Sultanas
60g Breadcrumbs
30g Chopped dates
2 tsp Mixed spice
1 tsp Cinnamon
1 tsp Nutmeg
2 Eggs
Zest of an orange
Juice and zest of a lemon
1 tbsp Black treacle
1/4 pint dark beer

Mix the dried fruit, apple, grated carrot and beer together in a bowl and cover. Leave to sit overnight in the fridge.

The next day mix the eggs, treacle, candied peel, citrus juice and zests together.

Separately mix all other ingredients together.

Finally combine all three mixes thoroughly and steam for 5 hours. Alternatively you could use a Tower 6L Digital Multi-Pot Pressure Cooker.

Joe recommends using
the Tower 6L Digital Multi-Pot Pressure Cooker:

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Mince Pies...

225g Plain flour
110g Cold butter
80g Caster sugar
Splash of milk (optional)
Jar of mince meat
1 Apple, cored and finely chopped
1 Mandarin, zested and segments chopped
Icing sugar (for dusting)

Sift the flour and crumb together with the cold butter until it starts to come together. Add the sugar and work the ingredients into a ball (you may need to add a splash of milk at this point) then work the pastry for a minute or two. Once the pastry is in a ball, wrap it in cling film and refrigerate for 15 minutes. Pre-heat the oven to 220°C/200 fan. Alternatively you could use a Tower Pie Maker.

Whilst the pastry rests combine the mincemeat in a bowl with the orange and the apple. Roll out the pastry to roughly 3mm in thickness and cut the desired amount of bases and lids. Fill the bases with the mince meat mixture then crimp the top using a fork. Bake for 15-20 minutes until the pies are golden brown. Allow to cool and dust with icing sugar.

Joe recommends using
the Tower Pie Maker:

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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 - Watch Now >

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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