Gregg Wallace heads to Nottingham to a factory that makes 200,000 canapes every 24 hours. He discovers the secrets of creating party food on a grand scale as he follows production of mini-quiche bites and vol-au-vents. Meanwhile, Cherry Healey discovers fail-safe scientific methods for cooking the perfect turkey. This year she is turning her oven into a turkey sauna by popping ice cubes into a baking tray. Historian Ruth Goodman finds that, while bringing mistletoe inside at Christmas time goes right back to Pagan times, the tradition of kissing beneath it is much more recent. Ruth also investigates how the period of Advent, traditionally associated with fasting, came to be connected with chocolate-packed calendars.