Inside the Factory: Xmas Party Food

Gregg Wallace and Cherry Healey find out how favourite festive party foods are made. Gregg visits an enormous factory in Nottingham where 200,000 canapes are produced every 24 hours. Cherry discovers fail-safe scientific methods for cooking the perfect Christmas roast, turning her oven into a turkey sauna by popping ice cubes into a baking tray. Historian Ruth Goodman looks into the tradition of kissing under the mistletoe and also investigates how the period of advent, traditionally associated with fasting, came to be connected with chocolate-packed calendars